Scott's Mac 'n Cheese

 While this recipe may have some unusual ingredients, it all comes together in a deliciously creamy and comforting macaroni and cheese dish. 

Serves: 8 people

Prep Time:  35 min

Cooking Time: 45 min

Total:  80 min

Ingredients

4 cups dry elbow macaroni

1 large onion, diced

2 tbsp garlic, minced

2 cups canned coconut milk

6 tbsp salted butter

1/4 cup cherry yogurt

1/3 cup apple juice

1 tbsp prepared dijon mustard

1/3 cup flour

1 tbsp dried oregano

1/4 tsp white sugar

1 tsp. ground cayenne pepper

1/2 tbsp. salt

1/2 tsp pepper

2 1/4 cups mozzarella cheese, grated, divided

1 1/4 cups old cheddar cheese, grated, divided

1/4 cup parmesan cheese, grated

1/2 large bag Cheddar Sun Chips, crushed into small pieces

Directions

1. In a large pot boil water and prepare macaroni according to package instructions. Drain and set aside, leaving pot emptied.
2. In a frying pan, sauté onions and garlic until browned. Set aside.
3. In a bowl, stir together flour and spices. Set aside.
4. In same large pot, melt butter and coconut milk. Stir to combine. Add cherry yogurt, apple juice and dijon mustard, stirring to combine. ("*Don't forget the dijon!" - Scott)
5. Whisk in flour spice mix until well dissolved.
6. Add to the mixture 2 cups of mozzarella, 1 cup of cheddar cheese, stirring well until melted and combined into a smooth, thick sauce.
7. Add sautéed onions and garlic, and stir. Simmer mixture on low, stirring frequently for 10 min.
8. Add cooked macaroni to sauce, stirring until well combined.
9. Transfer to a large deep rectangular baking dish, and flatten mixture.
10. Mix together remaining 1/4 cup mozzarella, 1/4 cup cheddar and 1/4 cup grated parmesan cheese. Sprinkle over top of the macaroni.
11. Sprinkle crushed Sun Chips over top, and cover dish with aluminum foil.
12. Bake in a preheated oven at 350 for 35 minutes. Remove foil covering and turn heat up to 425, baking for an additional 5-8 minutes.
13. Remove from oven and let rest for 15 minutes.
14. Serve with salad or steamed greens. Enjoy!

In memory of Scott S, who's creativity and inventiveness concocted this wonderful recipe.

Norwegian Crispbread Crackers

Full of wholesome seeds, these crackers are great for dipping into spreads, served with soup or as a salad topper. 

Serves: 10-12 crackers

Prep Time: 15 min

Cooking Time:  40-50 min

Total:  approx. 1 hour

Ingredients

1 /3 cup sesame seeds

1/2 cup whole flax seeds

1/2 cup shelled raw pumpkin seeds

1/2 cup shelled raw sunflower seeds

2 tbsp chia seeds

1/3 cup cornstarch or ground flax

1/2 tsp salt

1 tbsp olive oil

3/4 cup boiling water

extra salt for sprinkling

Directions

1. Preheat oven to 275 F.
2.  Line a baking sheet with parchment paper and set aside. 
3. Stir the seeds, cornstarch/ground flax, any flavour additions and salt together in a large bowl. Add the oil and boiling water to the mixture and stir to combine. Let the mixture sit for 10 minutes.
4. Spread the batter into a thin, even layer across top of parchment paper. Sprinkle top with additional salt.
5. Transfer to the oven and bake for about 40-50 minutes or until seeds are golden brown and crisp. Rotate the pan to encourage even browning. 
6. Allow to cool. Break into pieces or cut into squares using a serrated knife.

Lightly adapted from True North Kitchen

Grated Root Vegetable Salad

This fresh, raw root vegetable salad is beautifully coloured and delicious as a light side dish or breakfast salad.

Serves: 5-6

Prep Time: 15 min

Cooking Time: 0 min

Total:  15 min

Ingredients

2 cups grated carrot
2 cups grated celery root/celeriac
2 cups grated red beet
1 tsp. fresh ginger, grated
1-2 tbsp. fresh lemon juice, to taste
1 tbsp honey or agave, to taste
pinch of salt
1/4 cup toasted sunflower seeds, to garnish

Directions

1. Add all ingredients to a large bowl.
2. Toss to combine, tasting and adjusting lemon or honey if needed.
3. Serve cold, garnished with sunflower seeds.
4. Also can be served drizzled with a yogurt dressing. Combine plain yogurt with chopped fresh mint and either 1 clove pressed garlic (if savory) or honey/agave (if sweet), stir and thin with a bit of water if necessary.

Risotto with Mushrooms

This creamy risotto is rich and full of deep flavour.

Serves: 3-4

Red wine risotto with mushrooms

Prep Time: 5 min

Cooking Time: 25 min

Total:  30 min

Ingredients

1 tbsp. olive oil
1 tbsp. butter or margarine
2 cloves garlic, pressed
1 cups short grain, Arborio rice
1 cup red or white wine
3-4 cups vegetable stock
8 oz. mushrooms, cut in quarters
crumbled goat cheese, to garnish
chopped fresh basil, to garnish

Directions

1. Melt butter in a skillet and saute mushrooms for 8-10 minutes, until browned and juicy. Set aside.
2. In a pot heat oil and saute garlic for 30 seconds. Add rice and stir to coat. Toast rice for 3-4 minutes, being careful not to burn.
3. Add wine, stirring frequently until fully absorbed by the rice.
4. Add 1 cup stock, again stirring until absorbed. Continue to add the stock, one cup at time until the rice is fully cooked and tender.
5. Return mushrooms to the risotto and season with salt and pepper to taste.
6. Serve garnished with crumbles of goat cheese and chopped fresh basil.

Adapted from howsweeteats.com

Red Beet and Apple Chutney

Serve this beautifully bright red chutney as part of an appetizer platter. Pair with baby arugula or cheese.

Serves: 4-5 cups 

Prep Time: 15 min

Cooking Time: 45 min

Total:  60 min

Ingredients

8 large beets, trimmed
1 lemon, zest and juice
4 apples, peeled, cored and choppped
1 cup sugar
1 tbsp. mustard seeds
1 large onion, finely diced
1 cup apple cidar vinegar
1 cup raisins
1/4 cup candied ginger, finely diced
1/2 tsp. salt and pepper

Directions

1. Place beets in a large pot and cover with water. Boil until beets are tender, about 25 minutes.  Rinse and peel, then dice in small cubes. Set aside.
2. In another pot add remaining ingredients. Stir to combine and bring to a boil over medium heat.
3. Add beets and reduce to a simmer, stirring occasionally.  As the vinegar begins to reduce and the sugar crystallizes, the mixture will become thicker.
4. Once thick, remove from heat and either can using proper canning procedures, or allow to cool before refrigerating.
5. Serve chutney on a bread and cheese appetizer platter. Spread over fresh baguette slices and top with baby arugula, or make mini crostini using slice of brie cheese or white cheddar cheese.

Lightly adapted from canadianliving.com

Mashed Turnips and Potatoes with Turnip Greens

Enjoy this mashed turnip and potato dish as a side for your main meal!

Serves: 4

Prep Time: 10 min

Cooking Time: 25 min

Total:  35 min

Ingredients

3 white turnips, with greens attached
3 potatoes
2 cloves garlic
2 tbsp. olive oil
1/4 cup milk or plain soy milk
salt and pepper

Directions

1. Remove turnip greens from turnip and rinse well. Chop into small pieces and set aside.
2. Peel turnips and potatoes, cut into quarters and place in a pot with water. Boil until tender and drain.  Transfer back to the pot and mash with a potato masher or fork.
3. In a frying pan heat oil and saute garlic. Add turnip greens and cook until wilted.
4. Combine wilted greens with mashed potatoes and turnips, adding milk slowly to form a smooth mash.
5. Season with salt and pepper to taste and serve.

Adapted from nytimes.com

Raw Beet Salad with Green Apple and Goat Cheese

Serve this stunningly beautiful salad at your next gathering.

Serves: 4

Prep Time: 15 min

Cooking Time: 0 min

Total:  15 min

Ingredients

3 medium red beets, peeled and grated or cut into matchsticks
1 orange, juiced
1/2 lemon, juiced
1/2 tsp. honey or agave
salt and pepper
1 green apple, sliced or chopped into small pieces
crumbled goat cheese, to garnish
chopped fresh mint, to garnish (optional)

Directions

1. In a small whisk together orange and lemon juice, honey, salt and pepper.
2. Toss beets in dressing and allow to stand for 10 minutes.
3. Arrange apple slices on a serving plate and scoop beets over top. Garnish with crumbled goat cheese, chopped mint and serve.
4. Alternately, toss all ingredients in a bowl and serve.

Adapted from marthastewart.com

Slow Cooker Apple Butter

Make this delicious slow cooker apple butter using this simple recipe.

Serves: 3-4 cups

Prep Time: 10 min

Cooking Time: 3-5 hours

Total:  3-5 hours, 10 min

Ingredients

5 1/2 lbs apples, a mix of sweet and tart
1/2 tsp. ground cinnamon
1 tbsp. fresh lemon juice (optional)
maple syrup, to taste
pinch of salt

Directions

1. Wash and core apples and cut into wedges.
2. Place in the slow cooker, cover and cook for 3 hours on high. Stir occasionally to avoid apples from sticking to the sides and bottom.
3. Mash apples with a masher or spoon and allow to cool a bit. Transfer to a blender or food processor.
4. Blend until very smooth.
5. Return to slow cooker and cook on high for another 45-75 minutes with the lid off. This will allow the apple butter to reduce to desired thickness.  Note that as the apple butter cools it will also thicken slightly.
6. Stir in cinnamon, salt, lemon juice and maple syrup to taste.

Recipe from ohsheglows.com

Vegan Green Goddess Dressing

A thick, creamy and vegan version of the Green Goddess Dressing that everyone's raving about.

Serves: 1 1/2 cups

Prep Time: 5 min

Cooking Time: 0 min

Total:  5 min

Ingredients

1 small clove garlic
1 cup ripe avocado flesh (1 large or 2 small avocados)
7-8 tbsp. water
2 tbsp. apple cider vinegar
2-3 tbsp. lemon juice
1/4 cup olive oil
1/2 cup fresh basil leaves, packed
1/2 cups fresh parsley, packed
3 green onions, washed trimmed
salt and pepper
1/2 tsp. maple syrup or agave

Directions

1. Add garlic to the bowl of a food processor and process until minced.
2. Add remaining ingredients, processing until combined.
3. Taste and adjust if necessary.
4. Serve with a big green salad. Refrigerate in an airtight container for up to 4 days.

Lightly adapted from ohsheglows.com

Red Cabbage Slaw

This cabbage and carrots slaw brightens up any plate.

Serves: 4-6

Prep Time: 10 min

Cooking Time: 0 min

Total:  10 min, plus 2-3 hours

Ingredients

1 small red cabbage, cut into chunks
4 carrots, peeled
1 green onion, finely chopped
4 tbsp. olive oil
3-4 tbsp. apple cider vinegar or white wine vinegar
2 tbsp. lime juice
1/2 tsp. honey, agave or sugar, optional
salt and pepper

Directions

1. Shred cabbage chunks in a food processor until desired sized shred is reached.  Transfer to a large bowl.
2. Process carrots until shredded and transfer to the bowl, adding chopped green onions.
3. In a small bowl whisk olive oil, vinegar, lime juice, honey, salt and pepper.  Pour over slaw and toss to combine.
4. Taste and adjust if necessary.
5. Chill for a couple hours before serving to allow the flavours to intensify.

Adapted from wholefoodsmarket.com

Homemade Vanilla Extract

Make your own vanilla extract at home. A couple months later, it's worth the wait!

Serves: 200 ml

Prep Time: 4-6 months

Cooking Time: 0 min

Total:  4-6 months

Ingredients

2 vanilla beans
200 ml vodka

Directions

1. Carefully slice vanilla beans lengthwise using a sharp knife. Gently open to expose inner part of the vanilla bean, called "caviar".
2. Stuff vanilla beans into a small 200 ml glass bottle or jar with a tightly sealing lid. Pour over enough vodka to cover.
3. Store in a cool, dark place and gently shake every week or so. In 4-6 months the vanilla beans will have infused the vodka.
4. Use as normal in baking and desserts.

Recipe from beanilla.com

Peach and Blueberry Cobbler

Dig in to the flavours of peach, blueberry, ginger and almond in this amazing cobbler.

Serves: 8

Prep Time: 15 min

Cooking Time: 40 min

Total:  55 min

Ingredients

7-8 ripe peaches, washed, pitted and chopped
1 1/2 cups fresh blueberries
1 tsp. cornstarch
3-4 tbsp. brown sugar
1 tbsp. fresh lemon juice
1 tbsp. fresh grated ginger
2 cups flour
2 tsp. baking powder
1/4 cup sugar
1/2 cup chilled butter, cut into chunks
1 cup cream or milk
1/2 tsp. almond essence

Directions

1. In a large bowl gently toss peaches, blueberries, brown sugar, cornstarch and lemon juice. Transfer to a large casserole baking dish.
2. In a separate bowl combine flour, baking powder and sugar. Cut in butter until the pieces are small, about the size of a pea.
3. Add milk and almond essence to the flour mixture and stir together until a soft and sticky dough forms. Scoop heaped spoonfuls of dough on top of the fruit mixture to form "cobbles".
4. Bake in a preheated oven at 375 F for 40 minutes, or until the cobbler is golden brown.
5. Allow to cool for 10-15 minutes before serving with a scoop of vanilla ice cream, frozen yogurt or a dollop of whipped cream.

Lightly adapted from marthastewart.com

Vegan Chocolate Banana Muffins

These moist, vegan chocolate muffins make a great afternoon snack!

Serves: 12 muffins

Prep Time: 10 min

Cooking Time: 20-25 min

Total:  30-35 min

Ingredients
1 cups of flour (whole wheat or white)

1/3 cup cocoa powder

1/2 teaspoons baking soda

1 tsp. baking powder

1/4 teaspoon salt

1/4 cups sugar

4 ripe bananas, mashed
1/3 cup soy, rice or almond milk

1 teaspoons vanilla extract

1/2 cup vegan dark chocolate chips

Directions

1. Preheat oven to 350 F and line a muffin tin with paper cups.
2. In a large bowl, mix together flour, sugar, cocoa, baking soda, baking powder and and salt.
3. In a smaller bowl, combine bananas, vanilla and soy milk. Whisk until smooth.
4. Pour wet ingredients into dry and mix well.  Add chocolate chips and stir until combined.
5. Spoon batter into each muffin well and bake for 20 minutes or until a skewer inserted into the centre of the muffin comes out clean.