Try to buy thick-skinned fruit; thinner skinned citrus fruits don’t have much to contribute to marmalade!
1 large orange
2 cups (500 mL) water
1 medium-small zucchini, coarsely grated (about 1 1/2 cups)
4 cups (1 L) sugar
Wash the lemons and orange well and grate the zest off using the coarse side...
I updated traditional devilled eggs just so I could use the name. But they’ve turned out to be among my favourites! Spinach, eggs, ham and cheese are a great combo. These are really intensely flavoured little bites.
6 large eggs, hardboiled
1 tsp (5 mL) canola oil
2 slices deli ham, chopped...
Drizzle of olive or canola oil and a small knob of butter
1 small onion, finely chopped
2 cups (500 mL) short grain (or Arborio) rice
6 cups (1.5 L) chicken or vegetable stock, at room temperature or warmed
1/2-1 cup (125-250 mL) freshly grated Parmesan cheese
Zest and juice of 1 lemon
1/2 cup (125 mL) warm water
2 tsp. (10 mL or 1 pkg.) active dry yeast
2 cups (500 mL) warmed milk (regular or soy)
1/4 cup (60 mL) melted butter, non-hydrogenated margarine or canola oil
2 cups (500 mL) all-purpose flour (or a combination of all-purpose and whole wheat – I usually...
I can’t imagine a better way to get my leafy greens than tucked into a bed of pasta with warm, melting cheese. For a gluten-free version, use brown rice pasta and rice flour to thicken the sauce, and swap the bread crumb topping for more cheese.
1 lb (454 g)...
Kale chips are a revelation. Turns out roasting is the ideal cooking method for tougher kale leaves, which usually need a little more cooking time than spinach or chard. Tossing with oil and salt and cooking at high heat produces crispy, nutty kale ‘chips’ that smell like popcorn and...
These are substantial, not too sweet, have an amazingly tender texture, and keep longer than other low fat cookies. Puréed, you don’t even know the beans are there!
2 cups (500 mL) oats (quick or old-fashioned, not instant)
1 cup (250 mL) all-purpose or whole-wheat flour
1 tsp (5 mL) baking powder
If you can’t pass off broccoli as tasty ‘trees’ or douse it in enough cheese sauce to make your kids like it, try roasting it. Roasting rids it of any cabbagey bitterness, making it sweeter, nuttier, and with delicious crispy edges. Eat it straight up, sprinkled with a little...
1 small bunch of parsley (curly or Italian), chopped (discard stems)
1/4 cup (60 mL) olive oil
19 oz (540 mL) can chick peas, drained
Juice of 1 lemon
1 garlic clove (or 1 head roasted garlic)
2-3 tsp (10-15 mL) sesame oil
In the bowl of a food processor, pulse the parsley and...