Pumpkin Oatmeal Cookies

Recipe: Pumpkin Oatmeal Cookies INGREDIENTS: 2 cups whole wheat flour 1 1/3 cups rolled oats 1 tsp baking soda 3/4 tsp salt 1 tsp cinnamon 1/2 tsp nutmeg 1 to 1 2/3 cups sugar 1/3 cup olive oil 1/3 cup applesauce 2 tbsp molasses 1 cup canned pumpkin 1 tsp vanilla extract 1 tbsp ground flaxseed 1 cup walnuts, finely chopped 1/2 cup raisins DIRECTIONS: Preheat oven to 350F. Lightly grease 2 cookie sheets, or use parchment paper. Mix together flour, oats, baking soda, salt, and spices.  In a seperate bowl, mix together sugar, oil, apple sauce, molasses, pumpkin, vanilla, and flaxseed.  Add the dry ingredients to the wet in three...

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Homemade Soft Pretzel Bites

Recipe: Homemade Soft Pretzel BitesINGREDIENTS: Soft Pretzels: 1 1/2 cups warm water 2 tablespoons light brown sugar 1 package active dry yeast (2 1/4 teaspoons) 3 ounces unsalted butter, melted 2 1/2 teaspoons kosher salt 4 1/2 to 5 cups all-purpose flour Vegetable oil 3 quarts water 3/4 cup baking soda 1 whole egg, beaten with 1 tablespoon cold water Coarse sea salt For the cheese sauce: ½ Tablespoon unsalted butter ½ Tablespoon all-purpose flour ½ cup milk 8 ounces Cheddar cheese, grated DIRECTIONS: For the Pretzels: Combine the water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let...

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Vegetarian Cincinnati Chili

Recipe: Vegetarian Cincinnati ChiliINGREDIENTS: 1 can(s) (46-ounce) tomato juice 2 can(s) (15-ounce) kidney beans, drained and rinsed 1 onion, chopped 2 tablespoon(s) chili powder 1 1/2 teaspoon(s) white vinegar 1 teaspoon(s) cinnamon 1 teaspoon(s) pepper 1 teaspoon(s) ground cumin 1/4 teaspoon(s) Worcestershire sauce 1/8 teaspoon(s) garlic powder 5 bay leaves Cooked spaghetti, shredded Cheddar cheese, and oyster crackers DIRECTIONS: Combine first 13 ingredients in a 3-quart slow cooker. Cover and cook on low setting 5 hours. Discard bay leaves before serving. If desired, serve over cooked spaghetti; sprinkle with cheese and serve with...

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Gingerbread parcels

Recipe: Gingerbread parcelsINGREDIENTS: 1 ½ cups mix of whole and white spelt flour ½ cup arrowroot ½ tsp baking powder ½ tsp baking soda ½ tsp salt 1tbs ground ginger 1 tsp cinnamon ½ tsp nutmeg 3tbs coconut oil- melted 1 tsp flax and 2 tbs hot water mixed 1/3 cup agave nectar plus ¼ tsp stevia 2 tbs molasses 2 tsp vanilla extract Half a jar of mincemeat- bought or (ideally) homemade DIRECTIONS: Preheat oven to 180C. In a large bowl mix together dry ingredients. Mix the wet ingredients in a separate bowl.  Slowly mix the dry ingredients into the wet until you get a stiff dough. I didn’t feel that the dough needed time...

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Chocolate & raspberry pots

Chocolate & raspberry potsINGREDIENTS: 7 oz plain chocolate (not too bitter, 50% or less) 4 oz frozen raspberries , defrosted or fresh raspberries 18 oz Greek yogurt 3 tbsp honey chocolate curls or sprinkles, for serving DIRECTIONS: Break the chocolate into small pieces and place in a heatproof bowl. Bring a little water to the boil in a small saucepan, then place the bowl of chocolate on top, making sure the bottom of the bowl does not touch the water. Leave the chocolate to melt slowly over a low heat. Remove the chocolate from the heat and leave to cool for 10 mins. Meanwhile, divide the raspberries between 6 small ramekins or glasses. When...

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Spicy chicken kebabs

Spicy chicken kebabsINGREDIENTS: Makes 20 3 garlic cloves , roughly chopped knob of fresh ginger , roughly chopped, plus extra to serve 1 orange , grated zest and juice 3 spring onions , roughly chopped 2 tbsp clear honey 1 tbsp light soy sauce 2 tbsp vegetable oil 4 small skinless boneless chicken breast fillets , cut into cubes 20 button mushrooms 20 cherry tomatoes 2 large red peppers , seeded and each cut into 10 DIRECTIONS: Grind the garlic, ginger, orange zest and spring onions to a paste in a food processor. Add the honey, orange juice, soy sauce and oil, then blend again. Pour the mixture over the cubed chicken and leave to marinate...

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Whole Grain Apple Spice Muffins

Whole Grain Apple Spice MuffinsINGREDIENTS: 1 cup Whole Wheat flour 1 cup Oat flour (or process 1 1/4 cup of rolled or quick oats in a blender or spice/coffee grinder) 1/2 cup Brown Sugar + extra for sprinkling 1 tsp Baking Powder 1/2 tsp Baking Soda 1/2 tsp Salt 1 tsp Cinnamon 1 tsp Ginger 1/4 tsp Nutmeg 1/4 tsp Ground Cloves 1 1/2 cup Buttermilk (you can substitute with cow, soy, or almond milk + 1 tbsp vinegar/lemon juice) 1/4 cup Oil 1 Egg 1 heaping cup Chopped Apple (1 large or 2 small; I used Spartan, but just about any kind will do) Makes approximately 16 medium-sized muffins. DIRECTIONS: 1. Preheat the oven to 400 degrees. Grease...

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Creamy baked chicken pasta

Creamy baked chicken pastaINGREDIENTS: 1 1/2 cups cooked pasta (spirals or penne) 300g chicken mince or chopped chicken breast 1 tin drained corn Kernels 300g Alfredo sauce (see bottom of page) 1/2 cup milk 1/2 cup grated cheddar DIRECTIONS: Add a little oil to a pan, add the chicken and fry until beginning to brown. Add the corn and combine. Add the milk and Alfredo sauce and allow to heat through, giving it a good stir to evenly combine the chicken and corn. Add the cooked pasta, mix together well and turn the mixture into a casserole dish. Sprinkle the grated cheese over the top and place in a 200 Celsius oven for 15 to 20 minutes or until...

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Lemon Shrimp Arugula Linguine

Lemon Shrimp Arugula LinguineINGREDIENTS: 1lb Linguine, dry packaged 16 ounces de-veined, shelled shrimp (I buy pre-cooked for easy assembling - if you do this make sure to defrost before adding to sauce pan) 2 shallots, diced 2 garlic cloves, minced 2 lemons, zested and then juiced 1/3 cup + 2 tbsp EVOO 3 packed cups of Arugula 1/4 cup chopped fresh flat-leaf parsley S&P DIRECTIONS: For the lemon oil: Combine 1/3 cup olive oil and the zest from 1 lemon in a small bowl and reserve. For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally,...

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Cinnamon French Toast Cookies

Cinnamon French Toast CookiesINGREDIENTS: 2 1/2 cups flour 1 tsp baking powder 1/4 tsp salt 2 tsp cinnamon + 2 tbs cinnamon 1/2 cup unsalted butter (softened) 1/2 cup cream cheese 3/4 cup dark brown sugar 1/2 cup granulated sugar + 1/2 cup sugar 1 large egg 1 large egg yolk 1 1/2 tbs maple syrup 1 tsp vanilla extract DIRECTIONS: Sift flour, baking powder, salt and cinnamon in a bowl. Set aside. Cream butter, cream cheese, and both sugars until pale and fluffy. Lightly mix egg and egg yolk in a separate bowl. Add to creamed butter. Mixed until combined. Add in maple syrup and vanilla. Mix to combine. Add in flour mixture and fold until incorporated. Divide...

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Ina Garten’s Fruit Tart Recipe

Ina Garten’s Fruit Tart Recipe INGREDIENTS: 1 1/4 cups all-purpose flour 3 tablespoons sugar 1/2 teaspoon salt 8 tablespoons (1 stick) unsalted butter , very cold 3 to 4 tablespoons ice water 3 extra-large egg yolks , at room temperature 6 tablespoons sugar 1 1/2 tablespoons cornstarch 1 cup milk 1 tablespoon unsalted butter 1/2 teaspoon pure vanilla 1 tablespoon heavy cream 1/2 teaspoon cognac or brandy 1/2 cup apricot jelly DIRECTIONS: For Pastry: Combine flour, sugar and salt and place in freezer 30 minutes. Cut butter into 1/4-inch pieces. Put flour mixture in the bowl of a food processor fitted with a steel blade (or in a Cuisinart)....

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Chilla in Vanilla Milk Shake

Chilla in Vanilla Milk ShakeINGREDIENTS: 1/2 tbsp Coffe-Mate Sugar Free French Vanilla powdered creamer 1/2 cup fat-free canilla ice cream 1/2 cup light vanilla soy milk 2 no calories sweetener packets 1/8 tsp vanilla extract 1 cup crushed ice or 5-8 cubes 2 tbsp fat free Reddi whip DIRECTIONS: In a small bowl, combine powdered creamer and 1 tbsp hot water and stir until dissolved. Transfer mixture to a blender. Add all other ingredients except Reddi whip to blender. Blend at high speed until completely combined. Pour shake into a glass and top with Reddi whip. If you like, finish it off with a cherry! Nurition per Serving (1 shake) 162...

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Hot Fudge Peanut Butter Pie

Hot Fudge Peanut Butter PieINGREDIENTS: For the pie: 1 chocolate graham cracker crust 1 cup peanut butter 1 package (8 ounces) cream cheese, room temperature 1 tub (12 ounces) Cool Whip, divided 1 jar (11.75 ounces) hot fudge topping, divided ½ cup sugar For the topping: 2 tablespoons hot fudge 2 tablespoons peanut butter DIRECTIONS: In large bowl, beat peanut butter, cream cheese, and sugar until creamy. Fold in 3 cups Cool Whip. Spoon mixture into crust and smooth to edges. Remove 2 tablespoons hot fudge from jar and reserve in zip-loc plastic baggie for later. Heat remaining hot fudge according to package directions. Spread on top...

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Spicy Eggplant

Spicy Eggplantby Chef Michel Nischan A hot and spicy dish that celebrates the diverse flavors of eggplants and peppers INGREDIENTS: 1 jalapeno pepper 1 red cherry pepper 3 sweet peppers, (red, green, and purple) 2 cups chopped kale 1 large tomato 1 red onion 1 black beauty eggplant 1 small white Asian eggplant 1/4 cup extra virgin olive oil 1 lemon, juice and zest Salt and pepper to taste DIRECTIONS: Seed and julienne (about 1/8 to 1/4-inch thick) the jalapeno peppers, red cherry peppers, and sweet peppers. Slice the tomato into 1/2-inch cubes. Peel and sideways slice the red onion (about 1/4-inch thick). Using a vegetable peeler, peel lemon...

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Eton Mess Recipe

Eton MessIt is a traditional English dessert recipe that is usually made with raspberries but strawberries work just fine. In fact you could use any fresh fruit or berries like gooseberries or peach slices for example, the result is always the same. INGREDIENTS: 2 egg whites 100g caster sugar 150ml double cream 150g white chocolate chopped into small pieces 200g plain full cream yoghurt 350g fresh strawberries DIRECTIONS: Firstly make the ganache by adding 1/2 the cream to a sauce pan and heating until it begins to bubble on the edges. Remove from the heat and add the chocolate. stir gently to melt the chocolate. Add the rest of the cream...

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Apricot Crumble

Apricot CrumbleINGREDIENTS: 15-20 fresh apricots 2-3 tablespoons castor sugar 180g soft butter (room temp) 1 teaspoon cinnamon 100g castor sugar 200g flour DIRECTIONS: Halve and remove the seeds from the apricots, then place in an oven proof dish that has been lightly buttered, sprinkle over the 2 tablespoons castor sugar and bake at 180 Celsius for about 5 minutes to soften them up slightly while you make the crumble. Add all of the crumble ingredients together and rub the butter in with your hands. The crumble topping should be fairly course but not dry. Cover the apricots with the crumble mixture and bake for a further 20-25 minutes until...

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