Recipes

Like a great many people out in the world I am on a constant quest to eat healthier and get my kids to eat better...I am also a bit of a glutton and a sugar addict, which don't always mesh too well. This weekend, however, I made two recipes that I absolutely love. An even bigger bonus is the kids loved them and they passed the health meter. They make me feel better about the amount of halloween candy flooding into my house right now.

Golden Lentil Stew


2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
1/2 cup dried chickpeas, soaked in water overnight
8 cups homemade or low-sodium store-bought vegetable stock
4 cups water
3 garlic cloves, minced
2 tablespoons finely chopped fresh cilantro, plus 1 tablespoon coarsely chopped
3 teaspoons coarse salt
4 celery stalks, finely chopped
4 ripe tomatoes, peeled and chopped
1 cup yellow lentils, rinsed
1 tablespoon tomato paste
1 tablespoon fresh lemon juice
1 cinnamon stick
1/2 teaspoon sweet paprika
1/2 teaspoon turmeric
1/2 teaspoon ground ginger
1/2 teaspoon ground coriander
1/4 teaspoon ground nutmeg
1/4 teaspoon freshly ground pepper
1/8 teaspoon ground cloves
5 ounces orzo or vermicelli, broken into pieces
1/2 cup chopped, pitted dates
2 tablespoons coarsely chopped fresh flat-leaf parsley, plus whole leaves for garnish
1 lemon, cut into wedges

Directions Heat oil in a Dutch oven over medium heat. Add onion, and cook 5 minutes. Add chickpeas, stock, and water, and simmer until tender, about 45 minutes. Mash garlic, finely chopped cilantro, and salt into a paste. Add garlic paste, celery, tomatoes, lentils, tomato paste, lemon juice, and spices to pot. Simmer until lentils are tender, 30 to 40 minutes. Add pasta and dates, and cook, stirring occasionally, until pasta is al dente, about 10 minutes. Stir in coarsely chopped cilantro and parsley. Garnish with parsley leaves, and serve with lemon wedges.

Morning Glory Muffins



4 cups all purpose flour
2.5 cups sugar
4 teaspoons baking soda
4 teaspoons ground cinnamon
1 teaspoon salt
4 cups (550 g) shredded carrots (use the food processor)
2 granny smith apples, shredded
1 cup raisins
1 cup chopped dried fruits (I used cranberries and kiwis) or chopped pecans
1 cup sweetened flaked coconut
6 large eggs
2 cups vegetable oil
1 tablespoon vanilla extract

Preheat oven to 350ºF (175ºC) and prepare muffin tins by greasing them or lining them with paper cups.In a large bowl, mix well togther the first 11 ingredients.In an other bowl, whisk together eggs, oil and vanilla extract.Pour the eggs/oil mixture on the flour/fruits/carrots mixture and stir just enough to moisten the dry ingredients combine. Over-working the batter affects the quality of the finished muffins.Spoon batter in prepared tins filling them up to the rim. Cook in batches for 25 to 30 minutes or until a toothpick inserted in the center of a muffin comes out clean.