Savour this Mexican lentil soup that's high in protein and fibre and under 200 calories. Find more sensational soup recipes at

Mexican lentil soup

Guide to the best apples to use in cooking and baking--not a recipe, but a good reference.

What apples are best for pie,sauce, baking, or fresh eating? Check out this Best Apples to Use chart!


Date Squares and Newfoundland go hand in hand – that’s why these Newfoundland Date Squares are one of my favourite crumb-type squares. I have to tell you though, my memories of Date Squares are all wrong!

Beef barley soup 1 tbsp olive oil 1 onion chopped 2 garlic minced pkg mushrooms quartered 796 mL diced tomatoes drained 1/2 cup pearl barley 2 bay leaves 2 tsp dried oregano leaves 900 mL no-salt beef broth 300 g beef tenderloin, cut into small cubes 1/2 tsp salt Cook onion and garlic in oil until soft. Add mushrooms, tomatoes, barley, bay leaves and oregano.  Add broth, beef and salt. Bring to a boil, then reduce heat and  simmer, partially covered, until barley is tender.

Beefy barley soup

Could have used a bit more barley, and I added some extra beef stock, delicious ~ Beef Barley Soup

Honey-Roasted Cauliflower with Pine Nuts and Crispy Sage #recipe via

Honey Roasted Cauliflower with Pine Nuts and Crispy Sage. THIS looks fabulous - I bet you can substitute pine nuts for something else.another seed or roasted nut if you desire

Crispy curried chickpeas 2 540 mL cans chickpeas 1/4 c olive oil 1/4 tsp of salt, ground coriander cumin ginger & pepper 1/8 tsp cayenne pepper Preheat  400. Drain & rinse chickpeas & pat dry. Toss with 1/4 c olive oil & divide between 2 sheets in one layer. Roast gently shaking and rotating sheets halfway through until golden 40 - 45 min. Combine 1/4 tsp each of salt, coriander, cumin, ginger & pepper in a medium bowl. Stir in up to 1/8 tsp cayenne pepper. Stir chickpeas into spice & coat.

Crispy madras chickpeas

Ingredients 1  medium sweet potato 19 oz can chickpeas 2  garlic cloves 1 large lemon salt and black pepper 1 tbsp dark sesame oil Instructions Pierce potato, place in microwave on high until very soft, 4 to 6 minutes. When cool enough to handle, cut in half. Using a spoon, scrape flesh into a food processor. Rinse and drain chickpeas. Add to potato. Squeeze 3 tbsp juice from lemon. Add to potato along with sesame oil, garlic, salt and pepper. Purée until smooth. Spoon into a serving bowl.

Golden hummus

Start with a container of store-bought hummus, then give it a healthy glow with vibrant sweet potato. Find more hummus recipes at…

Gluten-free buckwheat pancakes 1/2 cup dark buckwheat flour 1/4 cup white-rice flour 1/4 cup yellow-corn flour 2 tbsp cornstarch 1 tbsp b powder 1/4 tsp salt 2 eggs 1 c extra-smooth ricotta 3/4 c milk 2 tbsp veg oil 1 tsp vanilla Whisk flours with cornstarch, baking powder and salt. Whisk eggs with ricotta, milk, oil and vanilla in a medium bowl. Stir into flour mixture. Heat non-stick frying pan over medium. Scoop about 1/4 cup batter into pan. Serve with maple syrup and fruit.

Gluten-free buckwheat pancakes

Liven up brunch with this recipe for Gluten-free buckwheat pancakes — they& moist and delicious thanks to the addition of ricotta to the batter.

Cauliflower-garlic saute Directions: 1. Heat a large frying pan over medium-high. Add 1 tbsp oil, then 1 thinly sliced small red onion, 2 minced garlic cloves, 1/2 tsp mustard powder and 1/4 tsp hot-red-pepper flakes.     2. Cook until onion starts to soften, 2 min. Add 1 small head cauliflower, cut into florets (about 8 cups), 1/2 cup water and 1/2 tsp salt.    3. Cook, covered and stirring often, until tender-crisp, 5 to 7 min. Stir in 1/3 cup chopped cilantro. Serves 6

Side dish recipes: January

Turn these in-season goods into delicious dishes in minutes: cauliflower-garlic sauté, squash and banana mash, quinoa with wilted spinach, roasted grape tomatoes

Creamy basil-pesto salad 1 /4 cup basil pesto 1/4 cup plain yogurt 2 tbsp mayonnaise 1 tsp lemon zest 2 tsp lemon juice 2 anchovy fillets, minced 1 head bibb lettuce, torn 1 head radicchio, torn 1 Belgian endive, torn 1/2 English cucumber, sliced 1 avocado, cut into wedges 1/4 cup chopped chives Instructions WHISK basil pesto with yogurt, mayo, lemon zest and juice and anchovies in a bowl. Season with fresh pepper. Drizzle with dressing.

Creamy basil-pesto salad

Say hello to small-batch preserves that take just minutes to make! Use them to make any dish, like this basil pesto salad, extraordinary.

Apple & walnut salad 1/2 c walnuts chopped 1/4 c pumpkin seeds 1 1/2 tsp lemon zest 3 tbsp lemon juice 1 tsp Dijon mustard 1/2 tsp salt 5 tbsp olive oil 1 large green apple  20 Brussels sprouts ends trimmed 5 large cremini mushrooms 1/4 c  parmesan Toast walnuts, pumpkin seeds in a frying pan, Whisk lemon zest with lemon juice, mustard & salt. Season with pepper & whisk in olive oil.  Chop apple, Brussels sprouts & mushrooms. Toss with dressing. Add walnuts  pumpkin seeds. Sprinkle with…

Apple and walnut super-crunch salad