Black Bean Quesadillas by Nicolette Crowley

Black Bean Quesadillas: (makes ~10)
Ingredients:
10 tortillas
1 (19oz) can black beans
1 cup frozen corn kernels
1/2 small red onion
1 clove garlic
1/4 bunch cilantro (around 1/2 cup)
2 cups shredded cheese
1 batch taco seasoning*

*(1 tablespoon chili powder, 1 teaspoon paprika, 1 teaspoon cumin, 1/2 teaspoon oregano, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon cayenne pepper)

Directions:
1) Drain the can of beans and drain lightly (save some of the liquid, it helps hold everything together). Place in a large bowl with the corn (you don't need to thaw it).
2) Rinse and roughly chop cilantro, dice onion and mince garlic. Add these 3 ingredients plus cheese and taco seasoning to the bowl. Stir well until everything is mixed.
3) Place around 1/2 cup of filling on one half of a tortilla and fold over. Cook on both sides in a pan (over medium heat) until golden brown and cheese has melted.
4) Eat!
**You can easily pre-make all the tortillas, freeze them, and either microwave them or throw them in a pan to reheat for an easy, delicious and quick meal!

40 King's Ice Cream Cupcakes

4L tub of icecream (vanilla is nice)
Oreo baking crumbs
1/2 cup of butter
chocolate sauce
smarties
1/2 cup more of butter
1/2 cup of brown sugar
2tbsp of corn syrup
1 can of sweetened condensed milk


Prepare oreo cookie crumb crust according to box directions (one pie's worth otta do it). divide the crumbs between2 twelve inch cupcake tins, flattening hard. Put in freezer to freeze, taking the icecream out of the freezer to let it thaw a bit. Once oreo crumbs are frozen, take them out and scoop icecream into each cupcake (about 1/3 of the way full).Put in freezer.On the stove, combine 1/2 cup butter, 1/2 cup brown sugar, corn syrup and condensed milk combine 1/2 cup of butter, brown sugar, corn syrup and condensed milk in a heavy saucepan ovr medium heat, stirring constantly. boil for 5 minutes and keep stirring because it can burn. take off the heat and stir until it thickens. next, pour it into each cupcake and freeze again. Then take it out, and put on one final layer of icecream (to the tip top). Decorate with chocolate sauce and smarties (or any other yummy chocolate). stick in freezer until ready to eat. take a knife and cut around the rim to lift the icecream from the pan, lift out, serve and enjoy!

40 King Chocolate Flip Cookies

Ingredients:
1/2cup butter
1/2 cup brown sugar
1/4 cup of sugar
1/4 teaspoons of baking soda
1 egg
1 & 1/4 cup flour
2 tablespoons of vanilla
Chocolate chips, m&ms, or whatever else yummy you want

Mix together dry ingredients. Mix together wet ingredients. Combine. Place on
baking sheet and cook at 350 for 7 minutes. Then take them out, flip them, and
cook until cookie is golden brown. We first added the flip because our oven
sucks and thats how we prevented burning them. Enjoy!!!

Chicken Fajitas by Camille Chandra

Chicken fajita on-a-budget!

-1 large, or 2 medium chicken breasts
-1 sm can of Campbell's "chicken fiesta" flavour mixture (it's not soup but a
thicker tomato-based paste-type thing you add to baked chicken to make meals)
-1 large green pepper
-2-3 cloves garlic
-1 sm or 1/2 medium-sized onion
-1-2 hot chilli peppers (depending on your tolerance level; can omit this)

--> Saute onion, hot pepper and garlic in a splash of olive oil over medium heat
until translucent (but not burnt!)
--> Add chicken (sliced) and cook over med heat until almost done
   [Feel free to add lemon zest/italiano/oregano/spices to your liking here]
--> Add entire contents of fiesta can and turn heat to ~3-4; mix and let sit
--> After 7 minutes, check chicken to ensure cooking is complete and add slices
of green pepper (feeling a little ambitious/rich? add red/yellow pepper too)
--> Adding green peppers last will warm it but ensure it's still got it's spunk
and crunch!
--> Let sit on low, covered while you prep (~5 mins)

Pre-eats prep: wash and break pieces of lettuce or wash spinach, grate so cheese
(marble does just great) and get the sour cream and salsa ready! Warm your
tortillas in a microwave for 6 seconds or toss in oven for 2 minutes (make sure
it doesn't get crunchy or it's a hot mess to eat; also, buy large tortillas to
hold in all the goodness).

EATZ: place chicken mixture in centre of tortilla, add lettuce to one side,
cheese to the other side of it. Place a few dollops of salsa/sour cream down
the centre and fold/NOM!

Strawberry Peach Pie by Julie Whitenect

Broiled Grapefruit by Laura Salisbury

Broiled Grapefruit

Ingredients

1 grapefruit
1/4 cup brown sugar
1 tsp butter, melted
pinch of cinnamon

Directions

Preheat the oven to BROIL

1. Cut grapefruit in half.

2. Figure out a way to keep the grapefruit upright. I've used muffin
tins, and I've also cut thin slices off the bottom of each grapefruit half, so
that they have a flat surface to stand on.

3. Stir together sugar, butter, and cinnamon. Pour it all over the
grapefruit halves. Put it in the oven for 5ish minutes.

4. EAT

Quinoa Fritters by Daniela Fernandez

From Daniela: Here's a yummy and easy recipe for Quinoa Patties - they are an excellent substitute for hamburger patties and if well seasoned can taste even better than hamburgers! Enjoy!

Quinoa Fritters!

1 cup quinoa, rinsed
1 ¼ cup vegetable broth
1/3 cup white whole wheat flour or gluten free flour blend
1/3 cup cheddar cheese or Daiya, shredded
¼ cup finely chopped onion
¼ cup finely chopped green & red pepper
¾ teaspoon sea salt
¼ teaspoon ground black pepper
1 tablespoon chopped parsley or cilantro
3 eggs or egg re placer (either organic non-GMO flax/water – chia/
water – EnergG)
▪ ¼ cup coconut/canola oil

1.Heat a large saucepan to medium heat and spray with olive oil. Add
quinoa and cook for 5 minutes, stirring to prevent burning. Add
1 ¼ cup of vegetable broth and bring to a simmer. Reduce to
low and cover. Cook for 20 to 25 minutes. Remove from heat
and allow to sit covered for five more minutes. Cool slightly.
2.In a large bowl combine cooled quinoa with flour, cheese, onion,
peppers, salt, pepper and parsley. Lightly beat eggs in a small
bowl and add to quinoa mixture. If mixture is too runny, add
small increments of flour until mix can be rolled into balls/
patties.
3.Heat oil in a skillet over medium heat. Form quinoa into balls or
ovals and carefully add to hot oil. Cook for 3-5 minutes per side,
or until a golden crust has formed. Drain on paper towels.

Preparation time: 25 minute(s)

Cooking time: 35 minute(s)

Number of servings (yield): approx. 8, depending on the size of
the patties.

Moroccan Squash Salad by Cassy Muldoon-Gorchinsky

Moroccan Squash Salad
 
Prep time: 15 min
Cook time: 5 min
 
3lb. buttercup or butternut squash, peeled, seeded and cut into 1/2inch cubes
1 cup raisins
1/4 cup fresh lemon juice
1/4 cup olive oil
2 cloves garlic
2 tsp light brown sugar
1 tsp salt
1 tsp ground cumin
3/4 tsp ground cinnamon
1/8 tsp cayenne pepper
1/4 cup chopped fresh cilantro or parsley
1/2 cup almond slivers, toasted
 
1. Cook squash in large pot of boiling water for 5 minutes or until just knife-tender; add raisins during the last minute of cooking. Drain and rinse under cold water until until cool.
2. Whisk together lemon juice, olive oil, garlic, brown sugar, salt, cumin, cinnamon, and cayenne in large serving bowl. Add squash, raisins, cilantro and almonds. Toss lightly to cool. Serve at room temperature.
Serves 8

Cumin Lime Chickpeas by Nicolette Crowley

Cumin Lime Chickpeas: (makes 6-8 servings)

Ingredients:

2 cans (19 ounce) chickpeas, rinsed and drained

1/2 red onion

1/2 bunch cilantro

2 cloves garlic

1 lime

2 tablespoons olive oil

1 teaspoon cumin

1/8 teaspoon cayenne pepper

1/4 teaspoon salt (or to taste)

Instructions:

1) Remove the cilantro leaves from the stems and roughly chop. Dice the red onion. Place both in a large bowl

2) Prepare the dressing by squeezing the juice from the lime into a small bowl and adding the olive oil, cumin, cayenne pepper, and salt. Finely mince the garlic and add that as well. Stir everything to combine.

3) Add the drained/rinsed chickpeas and the dressing to the bowl. Stir to combine and serve!

**I found that this got better the longer it marinated! After sitting in the fridge for a few days the flavours were much stronger.

Sweet and Spicy Slow Cooker Chicken by Nicolette Crowley

Sweet and Spicy Slow Cooker Chicken: (makes 4-6 servings)

Ingredients:

1 pound (2-3) boneless, skinless chicken breasts

1 can (14 ounce) diced tomatoes

1/3 cup brown sugar

1/4 teaspoon crushed red pepper flakes (I added more because I like the spice)

Instructions:

1) Place chicken in the bottom of the slow cooker.

2) In a bowl, combine the tomatoes, brown sugar and red pepper flakes. Pour over the chicken.

3) Cover the slow cooker and cook on high for 4-6 hours (or on low for 8-9 hours).

4) Remove the chicken to a cutting board and shred with two forks (you could just as easily just do this inside the slow cooker).

5) Return to the slow cooker and mix the chicken with the sauce.

6) Serve on flour tortillas or buns and top with lettuce, sour cream, avocados...etc!

**You can also freeze some of the chicken if you don't think you'll eat it all right away

Thai Quinoa Chili by Nicolette Crowley

Thai Quinoa Chili: (makes 8-10 bowls)

Ingredients:

1 tablespoon chili powder

1.5 teaspoon red curry paste (I used Sriracha!)

1 tablespoon cumin

4 cups vegetable broth (you could use chicken or beef, whatever you have)

1 small onion, diced

1 green pepper, diced

2 gloves garlic, minced

1 sweet potato, peeled and diced

1 tablespoon olive oil

2 cans (~19 ounce) red kidney beans, drained and rinsed

3/4 cup dry quinoa, rinsed

1/2 cup light coconut milk

1 can (28 ounce) crushed tomatoes

Instructions:

1) In a large soup pot over medium-low heat, whisk together spices (chili power, cumin, curry paste) with a few tablespoons of broth unit smooth.

2) Add in onion, green pepper, garlic, sweet potato and olive oil. Sauté for 5-7 minutes (until veggies are tender).

3) Add in remaining broth, beans, quinoa, coconut mil, tomatoes, salt and pepper. Bring to a boil.

4) Reduce to a simmer (1-2 on dial) and cook for about an hour (or until the flavours have melded and the quinoa is cooked).

5) Serve and top with green onions, avocado, cheese, greek yogurt - anything you think would taste good!

Quiche in a Blender by Anonymous

1 cup of milk
1/2 cup of packaged pancake mix
2 eggs
2 tablespoons of butter or margarine
3/4 a cup of grated Jack, Mozarella, Cheddar or Swiss Cheese
1/2 cup of frozen chopped broccoli

Preheat oven to 350 degrees.

Combine all ingrediants except brocolli, in blender container. Blend on low speed for 1 minute.

Thaw brocolli in cold water, drain and pat dry with paper towel.

Spread a bit of butter around the inside of the pie pan. Lay broccoli in bottom of the pie pan. Pour blender mixture over the broccoli (make sure it does not spill over the sides!). Bake in 350 degree oven for 40 minutes, or until quiche is puffy and golden. When it's done, it will not jiggle when you move it!

Spinach also works really well with this recipe.

French Dipped Sandwich by Anonymous

1 Egg
1 Tablespoon of Milk
3 Tablespoons of Butter or Margarine
2 Slices of White or Whole-Wheat Bread
1 Slice of Cheese
1 Slice of Bologna or Cooked Ham


In dish, mix together egg and milk.

Using some of the butter, butter one side on each slice of bread.

Place cheese and meat on buttered sides of bread and press together. Dip sandwich into egg mixture, coating each side.

In frying pan, on medium heat, melt remaining butter. Cook sandwich until golden brown on each side.

Maple Bacon Salmon by Melissa O'Rourke

• 1 fillet of salmon
• 1 bottle of maple syrup
• 1 bottle of President's Choice "Maple Bacon Marinade"
• 1 TBSP of Montreal Steak Spice (less depending on size of fillet)

Pour Maple Bacon Marinade on salmon filet. Let stand for 15 minutes. Pour on small amount of maple syrup. If it pours off the salmon, use spoon to scoop it back on. Apply Montreal Steak spice evenly on salmon. Add other spices as desired (Parmesan and Herb spice is a good addition).

Set oven to 350 degrees. Cook for approximately 15 minutes (differs depending on size of salmon fillet)

Maple Bacon Marinade is available at the Save Easy and Amherst Superstore.

Cookie Dough Eggrolls by Anonymous

• 1/2 cup butter, melted
• 1/2 cup brown sugar
• 1/4 cup sugar
• 1 cup flour
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 3/4 cup chocolate chips
• 6 eggroll wrappers
• Vegetable oil
• Vanilla ice cream
• Caramel and hot fudge ice cream toppings

In a mixing bowl, cream together butter and sugars. Add flour, salt and vanilla. Mix until fully combined, then stir in the chocolate chips.

Position the eggroll wrappers on a flat, clean surface. Place a handful of the cookie dough in the center of each wrapper. Roll one corner up over the dough, then fold up the side corners before rolling the rest of the way. Brush the last corner with water to seal it.

Heat about a 1/2-inch of vegetable oil in a large deep skillet. When hot, flash fry each eggroll, one or two at a time. Using tongs, turn the eggrolls so each side cooks for about 10 seconds. Drain on a paper towel. Repeat with remaining rolls.

Serve immediately on individual plates with vanilla ice cream topped with caramel and hot fudge sauces.

Original Recipe Credit given to Pennies on a Platter

Sour Mayo Trout by Anonymous

• Trout fillets
• 1/2 cup sour cream
• 1/2 cup of miracle whip or mayonnaise
• 1/4 cup grated Parmesan cheese
• 1 tablespoon lemon juice
• 1 tablespoon finely chopped onion
• 1/2 teaspoon salt
• Paprika

 

Heat oven to 350 degrees.

In a bowl combine the sour cream, miracle whip, parmesan cheese, lemon juice, onion and salt. Spread the sauce over fish. Sprinke with paprika.

Cook for 15-25 minutes (depending on size of fish). When it flakes easily with a fork, it’s ready.

Great with a side of broccoli and rice.

Potato Bake by Melissa O'Rourke

Small Bag of Hash Browns
1 tin of cream of mushroom soup
1 small container of sour cream
1 onion
Butter
Cheddar cheese
Salt & pepper

Mix soup and sour cream together. Add finely chopped onion and 1/4 cup
of melted butter. This makes about half what Mom usually makes - about a
pie plate size.

Stir in hash browns - add to greased pan or dish and bake covered (tin
foil) at 400 degrees for about 30 to 45 minutes.

Remove foil and top with cheddar cheese for last 15 minutes. Total
baking time - 1 hour.

Check the middle before serving to ensure it's cooke

Bread Pizza's by Anonymous

Original Simple Recipe:
3 or 4 Slices of White Bread
1 Can of HEINZ Tomato Soup
1 Stick of Mozzarella Cheese
1 Can of Sliced Mushrooms
1 Parmesan Container 

Recomended Spices:
Montreal Steak Spice
Garlic Powder
Parmesan and Herb


Additional Items To Add if Desired:

Shredded "Herb and Spice" Havarti Cheese
Sandwich Ham (shredded)
Bacon Bits
Sundried Tomato Spread (Can be purchased at the Amherst Superstore)
PLUS Other Typical Pizza Toppings


Heat Oven to 350 degrees.

Place frozen or unfrozen white bread on pan. Add a generous amount of  Heinz tomato soup to act as sauce (MUST be Heinz. Others just aren't the same...) If you have Sundried Tomato spread add it before putting on the soup.

Add spices as desired. Add toppings. Mushrooms, peppers, whatever you're feeling...

Grate mozzarella cheese and other cheeses you wish to add. Apply to desired cheesiness. Sprinkle with Parmesan cheese. Again to desired cheesiness. If you'd like to add bacon bits... now is the time.

Place pizza's in oven. Cook for approximately ten minutes. When the cheese starts to brown and the crust appears to be a darker brown then orignally, remove from oven. Use spatula to check the bottoms of the bread. If they look to be mediumly toasted? They're ready.

Using the broiler in the last two minutes is optional.

ENJOY! :)

Chicken Paprikash by Genevieve Shave

OUR FIRST RECIPE! Thanks Genevieve!

Chicken Paprikash

Ingredients
4 chicken legs (with skin and bones)

1-2 Tbsp cooking oil

1 onion

1-2 Tbsp paprika

1 tsp salt

2 cups water or chicken stock

1 tbsp cornstarch

water

For variation to the original add one or more of:

parsley

tomatoes

bell peppers

mushrooms

wine

etc.

Remove skin from 4 chicken legs (or other cheap chicken pieces). Thinly slice the onion and 
fry the onion in oil over medium heat until it is translucent. Add the prepared chicken pieces to the onions, and brown the chicken. Add the paprika and salt and cook for a couple of minutes. Cover the chicken with enough water or chicken stock that there is about an inch of liquid above the chicken (about 2 cups). Let this simmer for about 30 minutes over medium-low heat until the chicken is tender. Mix together water and cornstarch until it is the consistency of thick cream and stir it slowly into the chicken mixture and cook for a few minutes longer until the sauce has thickened a bit. You're Done!

Serve this chicken mixture over rice, mashed potatoes or noodles.  

The nice thing about this recipe is that it is open for variation and interpretation. You can add parsley, chopped tomatoes (or tinned tomatoes -- just watch the liquid level), bell peppers, mushrooms, wine, etc. It's all about being creative! This recipe is cheap and easy. 

Note: Chicken with the skin-on and bone in may be difficult to work with as there is more labour involved, but it is much cheaper than the boneless and skinless counterparts found in the supermarket.