Recipes(4)

Recipes attributed to Company Coming salad by Jean Pare

1. Mid West Coleslaw
Nice creamy dressing, a bit more tart than some. Good
Shredded cabbage  6 cups,   1.4 L
Carrot, grated         1             1
Minced onion  2 tbsp.,  30mL
Salad dressing (or mayonnaise) 1/3 cup, 75 mL
Cooking oil   2 tbsp., 30 mL
Vinegar  1tbsp., 15 mL
Celery seed  1 tsp.,  1 mL
salt, sprinkle
Pepper, sprinkle
Combine cabbage, carrot and onion in salad bowl
Mix next 6 ingredients in small bowl. Add 3/4 of this cabbage mixture. Stir well, adding more if needed. Serve 8.

2. Cauliflower Salad
Small cauliflower, grated  1      1
Green onions, sliced          3      3
Carrot grated                       1      1
Salad dressing (or mayonnaise)  1/2 cup,  125mL
Milk 1tbsp., 15 mL
Salt  1/2 tsp., 2 mL
Grated cauliflower on medium or large grater. Combine in bowl with onion and carrot.
Mix salad dressing, milk and salt in measuring cup. Pour over cauliflower mixture. Toss lightly. Serve 6.

3. Sweet potato salad
Now this really is different. Go ahead and try it.
Cooking oil  2tbsp.,  30 mL
Pineapple juice  2 tbsp., 30mL
Lemon juice  1 tbsp., 15 mL
Salt        2tsp., 2 mL
Onion salt    1/4 tsp., 1 mL
Cooked sweet potatoes, cubed  3 cups, 700 mL
Pineapple tidbits, strained  14 Oz., 398 mL
Chopped celery  3/4 cups, 175 mL
Chopped celery  3/4 cups, 175 mL
Silvered almonds         1/4 cup, 50 mL
Combined cooking oil, pineapple and lemon juice in bowl. Add salt and onion salt. Stir. Add potatoes. Stir and allow to marinate about 1 hour.
Add pineapple, celery and almonds. Toss slightly. Makes 10 servings.

4. Quick cottage cheese
The most simple way to serve cottage cheese and still make it attractive. No limit. More of an idea than a recipe.
Cottage cheese
Paprika
Fill a pretty bowl with cottage cheese. Sprinkle with paprika. Serve.


5. Main macaroni salad
A good, creamy main salad
Macaroni or ready cut spaghetti  2 cups, 500mL
Chopped celery  3/4 cup,  175 mL
Sweet pickle relish  2tbsp., 30 mL
Grated onion ( or chopped green)  2 tbsp.,  30mL
Hard-boiled eggs, chopped (optional)  2,   2
Salad dressing     3/4 cup,  175 mL
Salt   tsp., 5 mL
Pepper  1/4 tsp.  1 mL
Radishes   3- 4, 3-4
Cook macaroni according to package direction. Drain very well. Cool. Add celery, relish, onion and pepper. Pour over salad. Stir. Chill.
Garnish with sliced of radish. Serve 6.

6. Jelly powder salad
A different taste salad. Try other gelatin flavor as well.
Whipped cream ( or envelope topping)  1 cup, 250 mL
Cottage cheese  1 cup, 250 mL
Crushed pineapple, drained  14 Oz., 398 mL
Lime flavored gelatin ( jelly powder)  1x3 Oz.  1x85 g
Fruit cocktail, grained  2x14 Oz., 2x398 mL
Chopped pecans or walnuts  1/2 cup, 125 mL
Whip cream until stiff.
Fold in cottage cheese pineapple, gelatin, fruit cocktail and pecans. Chill overnight. Serve 12.

7. Cottage fruit salad
Make a good breakfast or bunch salad.
Cottage cheese  2 cups, 500 mL
salad dressing (or mayonnaise) 1/4 cup, 50 mL
Crushed pineapple, we;; drained  14 Oz., 398 mL
Apple with peel, diced  1, 1
Chopped pecans or walnuts 1/2 cup, 125 mL
Lettuce cups  6,   6
Unpeeled apple slices, dipped in lemon juice  24 - 36
Maraschino cherries 6
Put cottage cheese into bowl. Stir in salad dressing. Add drained pineapple, apple and pecans. Stir
Scoop in lettuce cups. Arrange apple slices around sides. Top with cherry. Serve 6 - 8
Variation: add 1/2 cup (125 mL) raisins. Diced apple may be omitted or left in salad.

8. Soft fruit salad
Definitely an in season salad. Try it when ingredients permit
Banana, peeled and sliced    2
Papaya, peeled and sliced  1
Mango, peeled and sliced    1
Kiwi fruit, peeled and sliced  2
Orange, section or sliced 1
Sliced almonds, toasted (See note)  1/2 cup, 125 mL
Maraschino cherry juice  2 tbsp., 30 mL
Vinegar  1 tbsp., 15 mL
Cooking oil  1tbsp., 15 mL
Granulated sugar 2 tbsp., 30 mL
Combine first 4 ingredients in bowl.
Put almond, cherry juice, vinegar, cooking oil and sugar in small bowl. Stir. Pour over fruits. Toss slightly. Serve 8.
Note: toast almonds in 360 degree F (175 degree C) oven until golden, about 5 minutes.

9. Five cup salad
A great make from the shell salad. Quick, easy, tasty. Also known as Ambrosia Salad.
Canned mandarin orange, drained  10 Oz.  284 mL
Pineapple tidbits, drained 14 Oz. 398 mL
Coconut, medium or long thread 1 cup, 250 mL
Small marshmallows 1 cup, 250 mL
Sour cream  1 cup  250 mL
Red maraschino cherries whole or halves (optional)  6 - 10
Put all ingredients into bowl. Stir gently until well mixed. Turn into servi8ng dish. Decorate with cherries or mix the cherries in. Serve 6 to 8.

10. Spring salad
Takes just minutes to prepare this fruit, everyone enjoys
Lettuce cups 4 - 6
Orange sections, drained (or flesh)  10 Oz.  284 g
Banana sliced (see note)  2
Red grapes, halves. seeded  24
Whipping cream ( or 1 envelop topping) 1/4 cup,  50 mL
Salad dressing ( or mayonnaise)  1/4 cup  50 mL
Raisins  1/2 cup, 75 mL
Chopped walnuts or pecans ( optional)
Put lettuce on 4 to 6 plated
Arrange orange section, bananas and grapes on lettuce
Whip cream in small bowl until stiff. Fold salad dressing into whipped cream. Spoon over top of fruit.
Sprinkle with raisins and also with walnuts if you are using them. Serve 4 - 6.
Note: Dip banana in orange juice to keep from darkening.

11. Banana salad
Bring the tropical to the table. The kids love it.
Banana  3
Finely chopped walnuts or pecans lettuce leaves 1/2 cup, 125 mL
Whipped cream ( or 1/4 envelope topping) 1/4 cup, 50 mL
Salad dressing ( or mayonnaise) 1/4 cup,  50 mL
Cut banana in half crosswise, then in half lengthwise. Dip each piece in lemon juice. Roll in walnuts and arrange on lettuce leaves. This can be done on one large plate or on individual small plates.
Whip cream until stiff. Mix in salad dressing. Spoon over bananas. Serve 6.
Variation: Omit walnuts. Roll in toasted coconut.

12. Small salad
Enough for on serving. Simple to increase
Lettuce leaves ( or shredded lettuce)  1
Pear or peach half  1
Cottage cheese 2-3 tbsp.  30 - 45 mL
Paprika, sprinkle
Put lettuce leaf on plate. Placed pear or peach half side up. Spoon scoop of cottage cheese in center. Sprinkle paprika over top. Serve 1.

13. Smaller salad
A simple serving which can be easy multiplied.
Lettuce leaves ( or shredded lettuce)  1
Pear or peach half  1
Salad dressing ( or mayonnaise)
Medium Cheddar cheese, grated for sprinkling
Put lettuce leaf on plate. Placed pear or peach half side up. Spoon dollop od salad dressing in center. Sprinkle with cheese. Serve 1.

14. Old fashioned waldorf
Just as good as way back then. Dressing is delicious
Diced peeled apple 1 cup, 250 mL
Chopped celery  1 cup, 250 mL
Halved and seeded red grapes  1/2 cup, 125 mL
Chopped walnuts  1/2 cup,  125 mL
Dressing whipping cream ( or 1 envelope topping) 1 cup,  250 mL
Granulated sugar  1/4 cup  60 mL
Vinegar  3 tbsp.,  50 mL
Combine apples, celery, grade and nuts. Stir.
Whip cream until almost stiff. Add sugar. Beat in vinegar slowly. Pour over apple. Fold together. Serve 4.

15. Fruit snack
This is the thing when appetites call for something light. Make it right from the shell, add toast or muffins and your snack is complete.
Pineapple, chunks, drained, reserve juice  14 Oz. 398 mL
Canned Mandari9n oranges, drained 10 Oz. 284 mL
Bananas sliced 2
Combine pineapple, orange and banana together in bowl. Spoon on a bit of the pineapple juice or serve it separate container. Serve 2 - 3.

16. Peach pie salad
An unusual way to begin a salad. It is so good
Peach pie filling  19 Oz. 540 mL
Pineapple tidbits, drained  14 Oz.  398L
Fruit cocktail, grained  14 Oz. 398 mL
Bananas, sliced  2
Seedless green grapes  1cup, 250 mL
Small marshmallows  1 cup, 250 mL
Put pie filling into bowl. Stir in drained pineapple and fruit cocktail. Add sliced bananas. Add grapes and marshmallows. Stir together. Turn into a pretty serving bowl and chill several hours bedsore serving. Serve 15.
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Raw, Quick and delicious! 5 ingredient recipes in just 15 minutes by Douglas McNish, Published by Robert Rose. You can visit them at www.robertrose.ca

1. Orange Marmalade
This marmalade is a great addition to raw breakfast bowls. Try it stirred into Cinnamon. Crunch Cereal, Almond Ginger Apple Hemp Cereal on Breakfast Porridge or spread it on Rise and Shine Bar.
Tips:
To soak the dates for this recipe, place in a bowl and add 2 cups (500 mL) hot water. Cover and set a side for 10 minutes, Drain, discarding soaking liquid.
2 tbsp. finely grated orange zest  30mL
2 cups chopped orange segments  500mL
1 cup chopped pitted dates, soaked
in a food processor fitted with the metal blade, process orange zest, orange segments and soaked dates until smooth, Transfer to a bowl. Serve immediately or cover and refrigerate for up to 3 days. make 2 cups (500mL)
Variation
Orange ginger marmalade
Add 1/4 cup (60mL) chopped peeled gingerroot to the mixture.

2. Red velvet smoothie
A sweet and earthy blend of fresh beet juice and rich coconut butter, accented with aromatic vanilla, this smoothie is simple delicious.
Tips:
Fresh beet juice can be used to color many different foods, such as cakes, muffins, and pastries or even clothing fibers such as cotton.
Coconut butter is a blend of coconut oil and coconut meat. You can usually find it in natural foods stores next to the coconut oils.
When purchasing raw vanilla extract look for alcohol; free extract to avoid the taste of raw alcohol in your smoothie.

3/4 cup filtered water  175mL
1/4 cup fresh beet juice  60mL
3 tbsp. coconut butter 45mL
1tbsp. raw cacao powder 15 mL
2tsp. raw vanilla extract  10mL
1 banana
In the blender, combined water, beet juice, coconut butter, cacao powder, vanilla and banana. Blend at high speed until smooth. Serve immediately. make 11/2 cups (375mL)
Variation: For a creamer smoothie, substitute an equal amount of fresh Nut Milk or hemp Milk for water.

3. Peachy Plum smoothie
This smoothie is one of my all-time summer favorite. The unique flavors of juicy peaches and ripe plum are spiced up by a hint of cinnamon.

Tips
You can substitute Hemp Milk for Nut Milk.
To remove the stone from a peach, sliced around the middle with a paring knife, cutting the fruit into
two equal halves. If the peach is ripe, you can easily lift out the stone with your fingers.
3/4 cup Nut Milk  175mL
1/2 cup sliced peach 125 mL
1/2 cup sliced plums 125mL
1/4 tsp. ground cinnamon 1mL
dash raw vanilla extract Dash
In a blender combine nut milk, peach, plum, cinnamon and vanilla. Blend at high speed until smooth. Serve immediately. Make 11/2 cups (375mL).

4. Watermelon peach smoothie
This smoothie screams "Summertime" with its blend of juicy, sweet peach and banana, refreshing watermelon and cooling mint.
Tips:
If your banana ripen too quickly remove the peels and store them in the freezer for the next time you want a cold creamy smoothie.
To boost the protein content of your smoothie, try adding a scoop of your favorite protein powder --- I prefer hemp or sprouted brown rice protein. Both are available in natural foods store and well-stoked supermarket. Not all are raw though, so be sure to read the labels.
When stone fruits become ripe, stone them in the refrigerator. This slowdown the ripening process, so they will keep for up to a week.
1 cup chopped seeded watermelon  250 mL
1/2 cup sliced peach  125mL
1 banana    1
2 chopped pitted date 2
2tbsp. fresh mint leaves  30mL
In a blender, combine watermelon, peach, banana, dates and mint. Blend at high speed until smooth. Serve immediately.
Make 11/1 cup (375mL)
Variation: Frozen Blueberry watermelon, peach smoothie - Substitute 1/2 cup (125mL) frozen blueberries for the banana and a punch of ground cinnamon for the mint.

5. Mango papaya lime smoothie
This smoothie is a  tropical blend or juicy mango, ripe papaya and tart lime juice- perfect on warm-weather days.
Tips You can substitute hemp milk for nut milk
to peel and chop a mango cut a small slice from the top and bottom of the fruit to make flat end. Using a vegetable peeler, carefully peel away the skin. Stand the mango upright on a cutting board. Using a chef's knife, run the blade through the fresh, taking approximately three slices from each of 4 sides. When you are close to the stone use a paring knife to remove any remaining fresh from around the middle.
1 cup nut milk 250mL
1/2 cup chopped peeled mango  125 mL
1/2 cup chopped peeled papaya  125mL
3tbsp. freshly squeezed lime juice 45mL
Dash raw vanilla extract  Dash
In the blender, combine nut milk, mango, papaya, lime juice and vanilla. Blend at high speed until smooth. Serve immediately. Make 2 cups (500mL).
Variation: Substitute papaya with equal amount of chopped cantaloupe or additional mango.

6. Melon Me smoothie
Drink this sweet smoothie first thing in the morning. the fiber in the melon will keep you feeling full until lunch hours.
Tips:
To ripen bananas quickly, place them in a paper bag with an uncut apple and tightly fold over the end of the bag. The apple will emit ethylene gas, which helps to speed ripening. Place the bag in a warm, dry area until the bananas are ripe.
To boost the protein content of your smoothie, try adding a scoop of your favorite protein powder -- I prefer hemp or sprouted brown rice protein. Both are available in natural foods store and well-stocked supermarket. Not all are raw, though, so be sure to read the labels.
1 cup chopped honeydew melon  250 mL
1/2 cup chopped cantaloupe  125 mL
1 banana  1
1 pitted date, chopped
1/4 cup filtered water 60mL
Dash raw vanilla extract  Dash
In a blender, combine honeydew, cantaloupe, banana, date, water and vanilla. Blend at high speed until smooth. Serve immediately. make 11/2 cups (375mL)

7. Melon lime smoothie
Juicy melon, fresh lime juice and tropical coconut oil make this a sweet, refreshing --and nutritious - smoothie for warm summer days.
Tips;
Coconut oil is solid at room temperature. It has a melting temperature of 76 degree F (24 degree C), so it is easy to liquefy. To melt it, place in a shallow glass bowl over a pot od simmering water.
To boost the protein content of your smoothie, try adding a scoop of your favorite protein powder -- I prefer hemp or sprouted brown rice protein. Both are available in natural foods store and well-stocked supermarket. Not all are raw, though, so be sure to read the labels.
1 cup Nut milk  250mL
1/2 cup chopped honeydew 125mL
3tbsp. freshly squeezed lime juice  45mL
2tbsp. melted coconut oil 30mL
1/4tsp. raw vanilla extract
In a blender combine nut milk, melon, lime juice, coconut oil and vanilla. Blend at high speed until smooth. Serve immediately. Make 2 cups (500mL)
Variation: If you prefer a sweeter smoothie. add 1 to 2 tbsp. (15 - 30mL) raw agave nectar to taste.
Substitute an equal amount of cantaloupe for the honeydew melon and 1tbsp. (15mL)coconut butter for coconut oil.

8. Citrus explosion smoothie
This tart refreshing smoothie is a perfect way to start your day. Enjoy it with Rise and Shine Bars or breakfast porridge.
Tips:
For a creamer smoothie, substitute an equal amount of fresh nut milk or hemp milk for water.
To yield the maximum juice from citrus, allow them to sit at room temperature for 30 minutes, before juicing. Once the fruit is at room temperature, use the palm of your hand to roll it on the counter to release the juices before slicing and squeezing.
Single serve blender with travel lids make it easy to take a smoothie with you on the go to pack for travel. Check your local home or kitchen supply store for these handy appliances.
1/2 cup filtered water 125mL
1 banana   1
1/4 cup freshly squeezed orange juice 60mL
3tbsp. freshly squeezed lemon juice 45mL
2tbsp. freshly squeezed lime juice 30mL
In a blender, combine water, banana and orange-lemon and lime juiced. Blend at high speed until smooth. Serve immediately. Make 11/4 cup (300mL)
Variation: Substitute 1/4 cup (60mL) fresh grapefruit segment for lime juice.

9. Kiwi coconut lime smoothie
A creamy blend of tart citrus, sweet kiwifruit and rich coconut. this smoothie is a satisfying midday pick-me-up for when you are feeling peckish.
Tips:
You can substitute hemp milk for nut milk.
Use kiwifruit that are soft and ripe. To extract the fresh from kiwifruit, use a paring knife to remove a small amount of the skin from the bottom. Carefully insert a small spoon ( a grapefruit spoon is ideal) between the fresh and the skin and rotate it until the skin become loose. Scoop out the fresh.
Coconut oil is solid at room temperature. It has a melting temperature of 76 degree F (24 degree C), so it is easy to liquefy. To melt it, place in a shallow glass bowl over a pot od simmering water.
1 cup Nut milk  250mL
3 whole kiwifruit, peeled  3
1 banana     1
3tbsp. freshly squeezed lime juice  45mL
3tbsp. melted coconut oil 45mL
In a blender, combine nut milk, kiwi, banana, lime juice and coconut oil. Blend at high speed until smooth. Serve immediately. Make 11/2 cups (375mL).
variation: To make this smoothies even creamier, substitute 2 tbsp. (30mL0 coconut butter for the coconut oil.

10. Date me smoothie
Enjoy this creamy treat on it own as a snack or for breakfast, serve with cinnamon crunch cereal or painted fruit.
Tips: If the date you are using are hard, they may not blend easily. Prior to blending, place in a bowl with 2 cups (500mL) hot water. Cover and set aside for 10 minutes to soften. Drained, discarding liquid.
There are numerous varieties of dates, but Medjool is my favorite. Although they are generally more expensive. Medhjool are larger, softer and ideal for using in raw food recipe.
1 cup nut milk 250mL
1 banana   1
6 chopped pitted dates   6
1/2 tsp. raw vanilla 2mL
1/4tsp. ground cinnamon  1mL
In a blender, combine nut milk, banana, dates, vanilla and cinnamon. Blend at high speed until smooth. Serve immediately. Make 1/12 cups (375nmL)
variation: For a smoothie that even more filling. add a scoop of your favorite protein powder.

11. Butter me Ripple smoothies
This creamy smoothie taste just like the ice cream it's named after. Filling and delicious, the blend of rich date, sweet agave nectar, aromatic cinnamon and creamy almond butter makes this the perfect breakfast for when you are on the go.
Tips You can substitute hemp milk for the nut milk
To boost the protein content of you smoothie, try adding a scoop of you favorite protein powder -  I prefer hemp or sprouted brown rice protein. Bothe are available in natural food store and well stocked supermarket. Not all are raw though, so be sure to read the labels.
11/2 cup Nut milk  375 mL
69 chopped pitted dates   6
1/4 cup raw almond butter 60mL
2tbsp. raw agave nectar  30mL
1/4 tsp. ground cinnamon  1mL
In a blender, combine nut milk, dates, almond butter, agave nectar and cinnamon. Blend at high speed until smooth. Serve immediately. Make 2cups (500mL)

12 Cinnamon Goji Cream Smoothies
This smoothie is a sinfully sweet blend of nutritious goji berries, tropical coconut and warming cinnamon. Enjoy it on cooler days when you are craving something rich and satisfying.
Tips:
Goji berries are small native to China and Tibet. They have a mildly sweet favor and are great addition to smoothie. You can find them in natural foods store and most well stocked grocery store.
Coconut oils is solid in room temperature. it has a melting temperature of 76 degree F (24 degree C), so it is easy to liquefy. To melt it, place in a shallow glass bowl over a pot of simmering water
 1 cup nut milk  250mL
1 banana   1
1/4 cup goji berries 60mL
2tbsp. melted coconut oil 30mL
1/4 tsp. ground cinnamon
In a blender, combine nut milk, banana, goji berries, coconut oil and cinnamon. Blend at high speed until smooth. Serve immediately. Make1/12 cups (375mL).
Variation Chocolate Goji cream smoothie: Substitute 2 tbsp. (30mL) raw cacao powder for cinnamon and add 1 - tbsp. (15 - 30mL) raw agave nectar depending on desired sweetness

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125 best  Chinese recipes by Bill Jones and Stephen Wong, published by Robert Rose

1. Fried rice with Anchovies and cilantro
1 tbsp. vegetable oil  15mL
4  oil-packed anchovy fillets   4
1tbsp. minced ginger root  15mL
3 cups cooked rice 750mL
1tbsp. chicken stock  15mL
1/4 cup finely chopped cilantro  50mL
salt and pepper to taste
1. In a nonstick wok or skillet, heat oil over medium heat. Add anchovies and ginger root; fry until fragrant, about 30 second.
2 Add rice and stir fry until the anchovy mixture is thoroughly integrated and the grains are separate, about 2 minutes, Add chicken stock; stir and cook until rice is heated through, about 1 minute. (Add more chicken stock if rice appears too dry). Add cilantro, stir to combine. Season with salt and pepper; stir to mix. Serve immediately. Make 4 serving.

2. Chicken and egg fried rice
11/2 tbsp. vegetable oil  20mL
3 eggs, beaten   3
Salt and pepper to taste
1 tbsp. minced ginger root   15 mL
2 green onion, finely chopped  2
2 cups diced cooked chicken meat 500mL
2 tbsp. chicken stock  25mL
1/2 cup frozen peas  125mL
1/2 cup can corn kernel 125 mL
3 cups cooked rice
Salt and pepper to taste
1. In a nonstick wok or skillet, heat 1/2 tbsp. (7mL) oil over medium heat. Add eggs; cook to make a thin omelet by swirling the pan so eggs flow onto as large a surface as possible. Season lightly with salt and pepper. Remove, chop coarsely and set aside
2. Heat remaining oil in wok over medium heat. Add ginger root and onion; fry until fragrant. about 30 seconds. Add chicken, chicken stock, pepper, peas and corn; stir 2 minutes. Add eggs and stor to mix well. Season with salt and pepper; stir to mix. Serve immediately. Serve 4.

3.  Steam rice with grainy mustard and orange peel
2 cups long-grain rice  500mL
31/2 cups stock or water  875mL
1tsp. salt  5mL
2tbsp. grainy mustard  25mL
1 orange, juice and chopped zest
1. In a pot with a tight-fitting pod, combine rice, stock or water, salt, mustard, orange juice and zest. bring to boil; cook, uncovered, stirring occasionally.
2 Cover pot tightly. Reduce heat to low and cook for 15 minutes. Remove from heat and let sit, with lid on for an additional 10 minutes.
Serve 4- 6.

4.Leek and bacon fried rice
4 strips bacon or pancetta  4, finely chopped
1 large whole leek, white and green parts separate and finely chopped   1
3 cups cook rice  750mL
1tbsp. chicken stock  15mL
Salt and pepper to taste
1. heat a non stick wok or skillet over medium heat. Add bacon and fry until golden and just beginning to turn brown, about 2 minutes. Add white part of leeks and stir fry until wilted and fragrant about 1 minute. Add green part of leek and sir to mix thoroughly.
2. Add rice to mixture; stir-fry until well combined and the grain are separated, about 2 minutes. Add chicken stock; cook, stirring for 1 minute or until the rice is heated through. (Add more stock if the rice appears too dry). Season with salt and pepper; stir to mix. Serve immediately. Serving 4.

5. Egg and scallion fried rice
1 tbsp. vegetable oil  15 mL
1 egg, beaten  1
salt and pepper to taste
1 tbsp. minced ginger root  15mL
2 green onions, finely chopped   2
2tbsp. chicken stock   25mL
2 tbsp. red bell pepper, finely chopped  25mL
3 cups cooked rice  750mL
salt and pepper to taste
1. in a non stick wok or large skillet, heat 1/2 tbsp. (7mL) oil over medium heat. Add eggs and cook to make a thin omelet by swirling the pan so the eggs flow onto as large as possible. Season lightly with salt and pepper. Remove, chopped coarsely and set aside.
2. heat remaining oil in wok over medium heat. Add ginger root and onions; stir-fry until fragrant, about 30 seconds. Add stock and red pepper; stir briefly. Add rice; stir-fry until well mixed and the grains are separated, about 2 minutes. Ass omelet pieces and stir to mix well. Season with salt and pepper; stir to mix. Serve immediately. Serving 4.

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Everyday Italian by Jean Pare and Sophia De Luca (Original series), Publisher Company's Coming.
You can view their website at www.companycoming.com

1. Spicy sausage starter
Some like it hot and if you do, this recipe will be love at first bite. Hot Italian sausage adds  a spicy punch to this other wise unassuming topping for sliced baguette
Cooking oil 1tsp.   5mL
Hot Italian sausage 1lb. 454g
Sliced red pepper 11/2 cups  375 mL
Sliced onion  1 cup  250mL
Garlic cloves, sliced 2   2 Chopped fresh oregano (1/2tsp. 2mL. dried)  2tsp.  10mL
Baguette  1   1
Heat cooking oil in large frying pan on medium. Add sausage. Cook for about 10 minutes, turning occasionally, until browned. Remove to cutting board. Cut into 1/2 inch (12mm) thick slices.
Add next 3 ingredients and sausage slices to same frying pan. Cook for about 8 minutes, stir occasionally, until onion is softened and sausage is no longer pink.
Add oregano. Stir with bread slice. Serve 8.

2. Artichoke Salami Pizzettes
Full sized pizzas are so old fashioned. These cute little mini pizzas make a bold flavor statement and a chic addition to any appetizer tray.
Basil pesto  1/4 cup  60mL
Unbaked pizza crust (12inch, 30cm diameter)  1    1
Grated Italian cheese blend 1/2 cup  125mL
Finely chopped marinated artichoke hearts  1/4 cup  60mL
Finely chopped salami (Such as Genoa)  1/4 cup  60mL
Finely chopped sun-dried tomatoes in oil 1/4 cup  60mL
Spread pesto on pizza crust. Cut out circle with 2 inch (5cm) round cookie cutter. Arrange on greased baking sheet with sides. Discard remaining pizza crust scraps.
Combine remaining 4 ingredients in a small bowl. Spoon bout 2 tsp. (10mL) onto pizza crust rounds. Bake in 400 degree F (205 degree C) oven for about 12 minutes until cheese is melted and golden. Make about 22 pizzettes.

3. Sun-dried tomato Brushetta
The addition od sundried tomato makes ordinary bruschetta extraordinary. There is no shortage of favor intensity here  - garlic, green onion, fresh basil and 2 types of tomato pack a lot of punch.
Chopped seeded Roman (plum) tomato 2 cups 500mL
Sun-dried tomatoes in oil, chopped   1/2 cup  125mL
Finely shredded basil  1/4 cup  60mL
Sliced green onion    2tbsp. 30mL
Oil from sun-dried tomatoes  1tbsp.  15 mL
Red wine vinegar 2 tsp. 10mL
Garlic clove, minced ( or 1/4tsp., 1mL powder)  1   1
salt sprinkle
Pepper sprinkle
Baquette bread slices (1/2 inch, 12cm, thick)
Combine frist 9 ingredients in medium bowl. Let stand for 30 minutes to blend flavors.
Arrange bread slices on ungreased baking sheet. Broil on top rack in oven for about 1 minutes per side until golden. Spoon tomato mixture over top. Serve immediately. Makes 32 Bruschetta.

4. Sweet pepper crostini
Easy and versatile recipe are the best friend of any cook. This recipe comes together quickly and can be served hot or cold. Goat cheese and fresh basil add a special touch.
Olive oil  1tbsp.  15mL
Thinly sliced red pepper  11/2 cups  375 mL
Thinly sliced yellow pepper  1/12 cup  375mL
Garlic cloves, thinly sliced  3   3
Salt sprinkle
Pepper, sprinkle
Whole wheat baguette bread slices, cut diagonally 1/4 inch (6mm) thick  18    18
Goat (Chevre) cheese, cut up  3Oz.  85g
Finely shredded basil  2tbsp.  30mL
Heat olive oil in large frying pan on medium. Add next 5 ingredients. Cook to about 15 minutes, stirring occasionally, until peppers are softened.
Arrange bread slices on ungreased baking sheet. Broil on top rack in oven for about 1 minute per side until golden. Spoon pepper mixture over top. Sprinkle with goat cheese and basil. make 18 crostini.

5. Breakfast Berry Compote
Balsami vinegar heightens the berry flavors in this tart topping for pancakes or hot cereal. Also good served chilled over roll or bread.
Frozen mixed berries, thawed  1 cup  250mL
Sliced fresh strawberries  1 cup  250mL
Mixed fruit (or berry) jam  1/2 cup  125mL
balsamic vinegar  2tbsp.  30mL
Ground cinnamon 1/4tsp.  1mL
Combine all 5 ingredients in medium saucepan. Cook uncovered on medium for about 5 minutes, stirring occasionally, until mixture comes to a boil. Makes about 2 cups (500mL).

6. Eggplant Frittata
Frittatas are the Italian version of omelettes - except they aren't folded and they generally finish cooking under a broiler. This version includes plenty of Italian flavours from eggplant, red pepper and seasoning.
Cooking oil 2tsp. 10mL
Finely chopped peeled eggplant  11/2 cups  375 ml
Dried oregano  1/4tsp.   1mL
Large eggs  8   8
Finely chopped roasted red pepper 1/4 cup  60mL
Sliced green onion  2tbsp.  30mL
Garlic powder  1/4tsp.  2mL
Pepper 1/4tsp.  1mL
Heat cooking oil in large non-sticking frying pan on medium. Add eggplant and oregano. Cook for about 4 minutes, stirring occasionally, until eggplant is softened
Whisk remaining 6 ingredients in medium bowl. Pour over eggplant mixture. Reduce heat to medium-low, covered, for about 8 minutes until bottom is golden and top is almost set. Broil on centre rack oven for about 3 minutes until set. Cut into 6 wedges.
Tip: when baking or broiling food in a frying pan with a handle that isn't ovenproof. Wrap the handle in foil and keep it to the front of the oven, away from the element.

7. Prosciutto Pepper Quesadillas
Tasty Italian flavours in a decidedly Mexican format.
This is fusion cuisine at it finest!
Silvered red pepper  1 cup  250mL
Chopped arugula, lightly packed  1/2 cup  125mL
Chopped prosciutto (or deli) ham  1/4 cup  60mL
Grated mozzarella cheese 1 cup  250mL
Flour tortillas (9inch, 23cm diameter) 2   2
Cooking oil  1/2tsp.  2mL
Combine first 3 ingredients in small bowl.
Sprinkle 1/4 cup (60mL) cheese over half of each tortilla. Spoon red pepper mixture over cheese. Sprinkle remaining cheese over top. Fold tortillas in half to cover filling. Press down lightly.
Brush both sides of quesadilla with cooking oil. Heat large frying pan on medium. Add quesadillas. Cook for about 4 minutes until bottom is golden. Turn. Cook for about 2 minutes until bottom is golden and cheese is melted. Cuts into 4 wedges each for a total of 8 wedges.


--------------------------------------------------------------------------------------------------------------------- The best of 30 minutes vegetarian recipes by Marie-laude Morin, Publisher Robert Rose at www,robertrose.ca

1. Cherry Tomatoes with Cheese
Finger food without messy fingers, each tomato is an hors d'oeuvre.
Tips:
Pignuts are the seeds of pinecones. They are fantastic nuts that becomes flavorful once they are toasted.
2 tbsp. pine nuts  30mL
25 cherry tomatoes   25
1/2 cup cream cheese softened  125 mL
Fresh parsley sprigs
1, In a skillet over medium heat, toast pine nuts, stirring constantly for 2 to 5 minutes or until golden and fragrant.
2. Cut top of cherry tomatoes. Remove seeds with small spoon.
3. In a bowl mash together cream cheese. Fill tomatoes with cream cheese mixture and place on serving platter. Garnish with a few frigs of parsley for color.
Variation: Cherry tomatoes with zesty cheese
mash 1/4 tsp. (1mL) smoke paprika and 1tsp. (5mL0 Grated lemon zest into cream cheese before adding pine nuts. make 25.

2. Quesadillas
Fresh basil leaves add an explosion of flavor top this quesadillas. in a perfect recipe for the end of summer.

1/4 cup creamy goat cheese  60mL
3  large or small flour tortillas  3
1 zucchini thinly sliced into round  1
1/4 cup chopped onion   60mL
15  basil leaves  15
1/2 cup shredded Cheddar cheese
1. Spread goat cheese on half of each tortilla.
2. In a skillet, heat 1 tsp. (5mL) oil over medium high heat. Gently fry zucchini rounds, turning once until tender.
3. Place zucchini, tomatoes, onion, basil and cheddar cheese on top of goat cheese. Fold tortillas in half.
4. In a skillet heat 1 tsp. (5mL) oil over medium heat. Fry one quesadilla, turning once, for 2 -3 minutes per side until cheese is melted and tortilla is crispy. Repeat with remaining quesadilla, adding more oil between batches as necessary. Cut each quesadilla into 2 wedges.
Serve 4 to 6.

3. Guacamole
You will love the texture of this dip. Serve with crispy nacho.
Tip: If you like a touch of heat in your guacamole, add hot pepper sauce or a small amount of minced jalapeno pepper.
2 very ripe avocados  2
2 tbsp. freshly squeezed lemon juice  30mL
2 tsp. olive oil  10mL
1 tomato, seeded and diced   1
1 gloved garlic, minced   1
Pinch granulated sugar
Salt and freshly ground pepper
1. In food processor puree avocados until smooth. Or use a fork to smash avocado.
1. Stir in lemon juice, olive oil, tomato, garlic, sugar and salt and pepper to taste. Serve immediately as avocados have a tendency to blacken quickly. Serve 4.

4. Cilantro Salsa
Thus recipe can easily to double, triple or even quadrupled to suit the number of your guests. You will soon see bottom of the bowl.
Tips: Cilantro is a magic ingredient in this recipe so don't be tempted to leave it out or substitute another herb. The salsa can be made up to 4 hours ahead of serving. Cover and let stand at room temperature -- do not refrigerate it or the tomato will lose its flavor.
1 tomato, diced   1
1/4 cup diced red onion   60mL
1/4 cup chopped fresh cilantro  60mL
1/4 cup tomato juice  60mL
1  chile pepper, chopped   1
Salt and fresh ground black pepper
In a bowl, combine tomato, red onion, cilantro, tomato juice and chile pepper. Season with salt to taste. Make about 1/12 cup (375mL)
Variation: Cilantro avocado salsa: Add I dice of avocado with the tomato.

5. Toast pita chips
This recipe can be served anywhere and anytime. The toasted iota points are a marvelous accompanied to hummus, guacamoles and dips.
Preheat over 400 degree F (200 degree C)
Baking sheet, lined with parchment paper.
4 pitas
Olive oil
Ground cumin
Paprika
1. Cut pitas into points. Place on prepared baking sheet. Brush with olive oil. Sprinkle with cumin and paprika to taste.
2. Bake in preheated oven for about 10 minutes or until bread is crispy. Let cool on pan on a wire rack. Serve 4.
Variation: Replace cumin and paprika with smoke paprika or your favorite dried herb for a different flavor.

6. Hummus
using canned chickpeas means you can prepare this hummus in just a few Minutes with no cooking required. Serve with toasted pita chips.
Tips: this recipe can be lighter by replacing 1 tbsp. (15mL) olive oil with the same amount of water. It's just as tasty. For presentation, drizzle a little olive oil on top  and sprinkle with fresh parsley.
Food processor
11/2 cup drained rinsed canned chickpeas  (375mL)
1 clove garlic, coarsely chopped  1
3 tbsp. freshly squeezed lemon juice  (45mL)
1 tbsp. olive oil  (15mL)
1 tbsp. tahini  (15mL)
1/2 tsp. salt  (2mL)
Freshly ground pepper
In a food processor, puree chickpeas, garlic, lemon juice, olive oil, 3 tbsp. (45mL) water, tahini and pepper to taste, until smooth and creamy.
Variation: Fresh herb hummus: Add 2 tbsp. (30mL) fresh Italian flat-leaf parsley leaves, 6 fresh basil leaves and 2 tsp. (10mL) thyme leaves with chickpeas. Make 12.

7. Parmesan Baguette Bites
Here is a simple recipe for cheese appetizer that can easily accompany  a salad.
Preheated oven to 350 degree F (180 degree C)
Baking sheet, lined with parchment paper.
1/3 cup cream cheese, softened  75 mL
1/3 cup chopped fresh parsley   75mL
2 tbsp. freshly grayed parmesan cheese 30mL
12 1.2 inch (1cm) slices baguette   12
1. In a bowl, combine cream cheese, parsley and Parmesan. Spread mixture  evenly on each baguette
slice.
2. Place baguette slices on prepared baking sheet. bake in preheated oven for about 5 minutes or until cheese is melted.  Makes 12.
Variation: replace the parsley with basil and Parmesan with Romano cheese.

8. Brie baguette Bites
The sweet taste of these little hors d'oeuvres will surprise with your taster buds.
Preheated oven to 350 degree F (180 degree C)
Baking sheet, lined with parchment paper.
12 pecan halves  12
12   1/2 inch (1cm) slice baguette   12
Dijon mustard
12 sliced Brie cheese  12
Pure maple syrup
1. In a dry skillet over medium heat, toast pecans, stirring constantly for about 5 minutes or until golden and fragrant. Remove from heat.
2. Place baguette slices on prepared baking sheet. Spread Dijon mustard to taste over 1 side of each slice. Top each slice with Brie and a toasted pecan.
3. Drizzle maple syrup over top. Bake in preheated oven for about 1 minutes or until cheese is melted. make 12.
variation: For a bolder flavor, replace the pecans with chopped hazelnuts and Brie with blue cheese, such as Cambozola.

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