Strawberry Chia Jam sweetened with maple syrup and home-made Almond Butter

Love jam but hate the sugar?

This is Gordy's favourite breakfast. Did he notice that I switched his expensive fancy french strawberry jam with my chia strawberry jam?  Nope.  He ate the whole thing and then made another.  

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Strawberry Chia Jam

Ingredients:

• 2 cups strawberries, chopped in half
• ¼ cup maple syrup, more or less to taste
• 2 Tbsp Chia Seeds
• Splash of water

Directions:

1. Clean strawberries and cut in half.
2. In a saucepan over medium-high heat add the berries and maple syrup,(depending on the sweetness of your berries you may need more or less maple syrup). 
3. Bring berries to a slow boil and simmer for about 10 to 15 minutes or until the fruit begins to thicken. (I sometimes use my potato masher to squish the berries).
4. This is a good time to taste the jam and adjust for sweetness.
5. Add the chia seeds and stir and continue cooking for another 2 minutes.  Remove from heat and let the jam sit in the pan for about 10 to 15 minutes.
6. Pour into a jar, cool and store in the fridge. 

Cooks Notes:

• As the jam cools it will thicken more, so don't worry if it does not seem to be the right consistency.
• Try making this recipe with blueberries or any other fruit you like.
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Almond Butter

I tired making in my Blendtec but it did not work, so I tried my 34 year old Cuisinart and guess what  - it worked perfectly.

Ingredients:

• 3 cups almonds
• pinch of salt, (optional)

Directions:

1. Put almonds into food processor, (use the 'S' blade).
2. Pulse the nuts, you will have to stop the processor to scrape the nut butter down the sides as needed.
3. This will take about 10 to 12 minutes, for the almonds to release their oils.
4. Add the salt.
5. Process again until the almonds become smooth and you have almond butter.

Cooks Notes:

• If your processor gets to warm just stop for a few minutes and then start processing again. 

Kelp Noodle Pad Thai

Yale loves pad thai.  Her go-to take out is Flip Toss & Thai on Harbord Street, close to U of T. Its quick healthy take-out thats easy to eat when studying.  Now that school is over and out (!) - it's time we do some cooking together.

 I love to have Yale in the kitchen.  That is how I learned to cook, by watching my mother create wonderful meals…meatloaf mixed with Campbell's Alphabet Soup, chicken parmigiana breaded in cornflake crumbs and bowls of spaghetti tossed with Kraft grated parmesan (cheese) in the green tin. Our kitchen became more sophisticated when I became older, rib steaks broiled in the oven from Nortown, leafy romaine salads, (no iceberg here) tossed in homemade garlicky dressing that my mother coveted, the recipe given to her by the famous Carmen from the even more famous Carmen's Steak House Restaurant on Alexander Street. I learned to chop onions and garlic with lots of encouragement, "don't chop your fingers off with that knife, " "wash your hands" and "don't burn down the house."

So Yale, I know I can be a bit bossy in the kitchen but I hope my words of encouragement will inspire you … "do not leave dishes in the sink," "do not leave little bits of food in the fridge," clean as you go along," " fill the water pitcher when empty" and "don't burn the house down!" Other then that you're perfect and so was the pad thai. xo

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Kelp Noodle Pad Thai (we made ours with grilled shrimp).This is very similar to another kelp noodle recipe I have on my blog, try them both.  This recipe was adapted from:  A Health Foodie.

Serves: 2

Feel free to add tofu, tempeh or seafood to this recipe and any other veggies that you like. 

Ingredients:

• 2 tbsp coconut oil
• 2 cloves garlic - minced
• 1 tbsp ginger - finely grated
• 2 zucchinis - cut into long spaghetti strands (this is where the Spiralizer comes in VERY handy).
• 1 bag of kelp noodles
• 1 carrot - cut into matchsticks

For the Sauce:

• 2 tbsp tamari or soy sauce
• 1 tbsp sriracha
• 1 tbsp tamarind paste 
• 1 tbsp tomato paste
• 1 tbsp coconut sugar or stevia to taste, (we used a bit of both)
• 1 tbsp rice wine vinegar
• 1 tsp sesame oil
• 1 tsp almond butter or any nut butter you have.

For the protein (optional): You could use any of the following or a combination of both.

• tofu cubes - cut tofu into bite-sized cubes and add them to the wok with the garlic and ginger.
• cooked shrimp - add to the wok with the vegetables. (I bbq my shrimp and added them in at the end).
•  scrambled eggs - add to the wok just before serving.

For the Garnish:

• lime wedges, some lime zest and a squeeze of lime juice.
• Handful of cilantro - chopped
• 2 scallion or chives - chopped
• handful of bean spouts or any sprouts you like.
• handful of chopped nuts
• extra hot sauce, (on the side for dipping).

Directions:

1. Start by soaking the kelp noodles in hot water until they pull apart and soften.
2. Using your Spiralizer, prepare the zucchini, if you don't have a spirlalizer you could use a vegetable peeler or a box grater.
3. Mix all the ingredients for the sauce and set aside.
4. On medium heat add the coconut oil to a wok or large sauté pan.  Add the garlic and ginger and cook until soft.  Add the kelp noodles, sauce and vegetables and mix well,  simmer for about 3 minutes.
5. To serve divide the noodle mixture into two bowls and add the garnishes.

Strawberry Almond Cake

Cake for breakfast, well I am loving every bite and I feel like I am cheating - that would be cheating on my green smoothie. I think Gordy will be happy that no green smoothie will be waiting for him on his desk this morning, just cake made with almonds, coconut oil, honey and lots of local strawberries. 

 Sending some strawberry love your way…

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Strawberry Almond Cake

This cake is gluten free and sweetened with honey.

Serves 8

Ingredients:

• 2 cups almond flour
• 1 teaspoon baking powder
• 3 eggs
• 1/3 cup coconut oil, melted and at room temperature
• 4 tablespoons honey and 1 tablespoon reserved 
• 1 teaspoon vanilla extract
• Pinch of salt
• 1 cup of fresh strawberries, sliced
• big handful of sliced or chopped almonds

Directions:

1. Preheat oven to 350 degrees and grease a 8 inch cake pan with coconut oil.
2. In a mixing bowl, add almond meal, baking powder, eggs, butter, honey, vanilla and salt and mix until well combined, (I used my Kitchen Aid Mix Master), but you could do it by hand or with a hand-held mixer.
3. Spread the batter evenly over the bottom of the cake pan, then arrange the sliced strawberry slices on top.
4. Garnish with the almonds and then drizzle over remaining tablespoon of honey.
5. Bake for 25 - 30 minutes or until cake tester comes out clean.
6.  Cool before serving.  

Cooks Notes:

• This is not an overly sweet cake, it is just sweet enough.
• Serve with ice cream or frozen yogourt and more sliced strawberries on top.

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Nutritional information can be found at Meal Garden.

The “I can’t believe this chocolate chip cookie is delicious and good for you too” Recipe

Guest Post by:  Yale Hertzman
Here is Yale's article as it appears in the The independent student newspaper of the University of Toronto Faculty of Law, Ultravires.

Do you like chocolate? Do you like cookies? If so, then these chocolate chip cookies are for you. They aren’t your average chocolate chip cookies though. While they are as easy as making Pillsbury’s, they won’t leave you feeling bloated like the Pillsbury Doughboy. That’s because they are made without flour, sugar, butter or eggs. Instead, they come together through a combination of walnuts, dates, seeds, and dark chocolate. The dates are a natural sweetener, and the nuts and seeds are a good source of protein that will keep you full throughout the day. After baking for about 12 minutes, the result is a soft, chewy cookie that you won’t believe is actually good for you. Don’t believe me? Try them for yourself.

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The “I can’t believe this chocolate chip cookie is delicious and good for you too” Recipe

Thank you to Karen Gilman from Nutrilicious for sharing this delicious recipe with us.

This recipe makes about 14 cookies.

Ingredients:

• 1 1/2 cups raw walnut halves
• 1 cup Medjool dates, pitted (about 12)
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 flax egg (1 tablespoon ground flax or chia seeds + 3 tablespoons water)
• 1/2 cup dark chocolate, chopped (or chocolate chips)

Directions:

1. Preheat the oven to 350F and line a baking sheet with parchment paper.

2. In the bowl of a food processor fitted, process the dates and walnuts together until a crumbly texture is formed. Add in the salt, baking soda, vanilla, flax egg and process again until the batter is relatively smooth, a little stickier than traditional cookie dough.

3. Add in the chocolate chips and briefly pulse, just to combine.

4. Spoon the batter onto the baking sheet and use your hands to gently flatten the dough. Bake for 12 minutes or until the edges are slightly golden. Allow to cool on the pan for 10 minutes. 

Dulce De Leche Banana Almond Smoothie

My day would not be the same without my green smoothie. It is a drink fit for the Queen that I am (as Gordy would say). And if all that it takes is a bunch of kale, a handful of parsley and some blueberries, well so be it. Gordy keeps asking does it always have to be so green? 

Well, nothing green here today. Hiding behind my bottle of honey, chia seeds and bag of quinoa is a pretty jar of Dulce De Leche . I am craving something sweet and this gooey, thick, creamy jar of goodness will be happily opened and eaten straight from the jar, well maybe just a taste from the jar. I made this smoothie with frozen bananas, almond milk and a big heaping spoonful of Dulce De Leche, (go ahead and lick the spoon, Gordy did).  My in-house taster is requesting more Dulce De Leche please.  Recent sightings - spreading it on toast, drizzled on waffles, fruit and ice cream…there are lots of good ways to add this caramel-like sauce to recipes, though I am pretty sure that it will not be showing up in my green smoothie any time soon!

 I am using Bonne Maman Dulce De Leche, (Gordy is a big fan of their strawberry jam), and we both thought it was delicious. Oh and  BTW, save the jar, it has a really pretty checkered top and is perfect for keeping spices fresh or storing home-made salad dressings.

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Dulche De Leche Banana Almond Smoothie

Makes 1 big serving fit for a Queen.

Ingredients:

• 1  frozen banana, cut into chunks before freezing or if you don't have frozen you can use a fresh banana. 
• 1 tbsp almond butter 
• 1 tsp ground flax seed, I like to sneak a bit of this in.
• 1 cup almond milk
• 1/4 tsp vanilla extract
• 1 tbsp of dulche de leche, or more if you like!
• Handful of ice cubes if your banana is not frozen.

Directions:

1. Place all the ingredients into a blender and blend until creamy.
2. Pour into large glass or keep in fridge until ready to drink.

Cooks Notes:

• Add a splash of coffee.
• A dash of cinnamon adds a bit of heat
• You can use any type of milk.

Lime Grilled Salmon with Mango Salsa

Are you bored with oranges and apples?  Then head to Chinatown where the mango are in season, piled high and priced to move.  I can't resist buying a case and eating them all, but I did save a few for this recipe.

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INGREDIENTS
1 10-ounce mango, peeled, pitted, diced
1/4 cup chopped fresh cilantro
1/4 cup chopped red onion
1 tablespoon fresh lime juice, or more to taste
2 teaspoons minced seeded serrano chili, or more or less depending on how spicy you like your salsa
1 teaspoon grated lime peel
1 tablespoons olive oil, (optional)
Salt and pepper to taste

DIRECTIONS FOR THE SALSA 
1.  Combine all the ingredients and season with salt and pepper.
2.  I like to make the salsa ahead of time to let the flavours develop and adjust seasoning before serving.

INGREDIENTS FOR THE SALMON
4 6-ounce salmon fillets
1 tablespoon Dijon mustard
4 thin slices of lime
1 teaspoon grated lime peel
Fresh lime juice
Salt and pepper

DIRECTIONS FOR THE SALMON:
1.  Prepare barbecue (medium-high heat).
2.  Brush salmon lightly with Dijon mustard.
3.  Season with salt, pepper, lime zest and a squeeze of lime juice.
4.  Place a slice on lime on each piece of fish
5.  Grill until just opaque in the center, about 5 minutes per side.

Serve with salsa and garnish with cilantro.

Spicy Carrot Fritters with Lime Dipping Sauce

Have you been outside yet today? So far today I experience wet snow, sharp winds and now sunshine. And yes, I am fully aware that it is just crazy that anything over freezing feels tropical. My calendar says that spring has arrived, though there is still snow in my front yard, what is that about?  Enough I say, its time to get outside. Goodbye to comfort food. Hello to Spring. And since its to cold to pop open the sunroof I think I will head directly to the kitchen and make something pretty to brighten up my day.

So I have this big bag of carrots in my fridge  - I have made carrot soup, carrot muffins, carrot salad and I still have more carrots. I guess you could say I love anything carrot!

These carrot fritters are easy to make…. I used chickpea flour, which is high in protein and gluten free, and no worries if you don't have chickpea flour in your pantry, any flour will work, but you know I am always trying to hide some healthiness in my recipes hoping that certain people will not notice. And since I like to measure the success of my recipes on my family, these carrot fritters were deemed delicious. I added a spoonful of Thai Kitchen Massaman Curry Paste to the mix -  it only took a teaspoon or two to turn these carrot fritters into exotic carrot fritters, the curry added the perfect balance to the sweet carrots. So if you want to spice up your day, or brighten up your day or you just love Spring or love carrots, (like me) -  then this recipe is for you. Hello spring.

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Spicy Carrot Fritters with Lime Dipping Sauce

This recipe makes 8 to 10 fritters

Ingredients:

For the Fritters:

• 2 cups shredded carrots, packed
• 1/2 cup cilantro or parsley, finely chopped
• 1/2 cup chickpea flour
• 1/2 cup diced red onion
• 1 tsp Thai Kitchen Massaman Curry Paste
• 1 clove garlic, finely minced
• 1/2 teaspoon salt
• 2 eggs, lightly beaten
•  coconut oil, for sautéing

Directions:

1. In a large mixing bowl combine the carrots, cilantro, chickpea flour, onion, curry paste, garlic and salt.
2. Add in the beaten eggs and stir until well combined.
3. Add the coconut oil in a large skillet over medium-high heat.
4. Spoon the fritter mixture into the hot pan.
5. Cook for about 3 to 4 minutes per side or until golden brown.
6. Serve with Chili-Lime Dip.

Ingredients for the Lime Dipping Sauce:

• 1 cup mayo 
• 1 to 2 tbsp Thai Kitchen Massaman Curry Paste (or more to taste)
• lime zest from 1/2 a lime
• 1 to 2 tbsp fresh lime juice

Directions:

1. Place all ingredients in a bowl and stir to combine.
2. Taste and adjust seasonings.
3. Serve chilled.

Cooks Notes:

• You can make ahead and reheat on a cookie sheet.
• These freezer really well.
• Add more curry paste if you like them super spicy.

This little jar of Thai Kitchen Massaman Curry Paste adds a big punch of flavour and it was picked by CNN as one of the best foods in the world! I will be making this next…Curry Fried Rice. You can find Thai Kitchen at Metro.

Apple Cranberry Crisp made sugar and dairy free!

I love to make a crisp. It is fool-proof and always pleases.  Berries in summer, pears in the fall and apples all year. But what happens when you leave out the stick of butter, the cup of brown sugar and the white flour?  Is it still a crisp?  I think so and so did my taste-testers who ate the leftovers for breakfast. This may not be your Mom's Apple Crisp, but it’s pretty close!

For my classic version of a crisp try this recipe….Apple Pear Cranberry Pecan Crisp.

Disclosure - Gordy ate his with ice cream.

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Apple Cranberry Crisp 

Serves: 6

Ingredients for the Filling:

• 5 large apples, peeled, cored, sliced into thin pieces
• 2 cups cranberries
• zest from half an orange
• 1/4 cup orange juice, fresh if you can
• 2 tbsp  honey 
• 2 tbsp pure maple syrup
• 2 tsp cinnamon
•  1/4 tsp nutmeg

Directions for the Filling:

1. In a large bowl, mix together apples, cranberries, zest, orange juice, honey, maple syrup, cinnamon and nutmeg.
2. Pour into a pie dish and bake at 350 degrees for 20 minutes.
3. Remove from the oven to sprinkle crumble on top.

Ingredients for Topping:

• 1 cup almond flour
• 2 tbsp finely ground walnuts, or any nut you like
• 1 cup large flake oats
• 4 tbsp honey 
• 2 tbsp maple syrup
• 2 tbsp coconut oil, melted

Directions for Topping:

1. Mix together almond flour, oats, walnuts, honey and coconut oil in a small bowl until well combined.
2.  Sprinkle onto the fruit mixture.
3. Bake at 350 degrees for 20 minutes or until done.

Cooks Notes:

• Feel free to use any combination of fruit you like.
• Go ahead and double the topping if you like lots. 
• If the topping starts to brown to quickly, cover loosely with foil.
• Do not be shocked by the price of Almond Flour, once you open the bag, store in the fridge.
• I like to serve this crisp warm.

CANADIAN MAPLE GRANOLA

My brother-in-law Len is visiting from Perth, Australia.  So to make him feel at home I am baking him a batch of granola made with pure Ontario maple syrup. Welcome to Canada!

This is my basic recipe for a healthful granola.  You need just a bit of maple syrup for sweetness, a variety of nuts, seeds and dried fruit to pull it all together. This is easy to make with kids, you bake the base and they add all the fun stuff to make it their own.

My secret to a very crunchy granola is to use a combination of flakes.  Some of my favourite combinations are equale parts of oat flakes, spelt flakes, rye flakes and quinoa flakes.

Ingredients:

• 4 cups raw oat flakes (or combination of flakes)

• ⅓ cup maple syrup (you can use honey in place of maple syrup)

• 4 tablespoons extra virgin coconut oil

• 1/2 tsp. salt

• 2 tsp vanilla

• 1 tsp cinnamon

• 1/2 cup apricots

• 1/2 cup dried cherries

• ¾ cup unsweetened dried flaked coconut

• ⅓ cup chopped or sliced almonds

• 1/3 cup chopped walnuts

• 1/4 cup raw pumpkin seeds

• 1/4 cup raw sunflower seeds

• 1 tablespoon flax or chia seeds

• 2 cups assorted dried fruit, like apricots, raisins, cranberries, cherries, dates, etc.

Directions:

1. Preheat the oven to 325 degrees F.

2. Place the oats in a large mixing bowl.

3. Mix the oats with maple syrup and the melted coconut oil. Add the salt, vanilla and cinnamon and stir until well combined.

4. Spread the granola out on a large baking sheet. Bake for 20-25 minutes or until lightly toasted, stirring every few minutes to prevent burning.

5. Let the granola cool completely.

6. Add the coconut flakes, nuts and seeds, flax or chia seeds and dried fruits.

7. Stir to combine.

8. Store in a glass jar.

Hamantaschen for Purim from Flo's Kitchen

The bakers, my mother-in-law Florence and her sous chef Simon, with sticky hands and rolling pin.

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I love to look at well-used cookbooks, it is where you find a cook's secrets. This is my mother-in-law Florence Hertzman's tried and true Naomi Cookbook, and the reading is riveting … Page 35 for Sweet and Sour Meatballs has a few ketchup stains and recipe adjustments, Brisket on page 32 has the initials 'LS' which I think is code for Linda Sue (her daughter), must be her favourite brisket.  Page 107, Apple Sauce Cake with Topping is 'very good' and Almond Macaroons on page 141 has a note, 'watch out, we added 1 cup of flour!'…dated from 1976.  

The Jewish holiday of Purim is just a few days away and part of the tradition is a triangular filled cookie called a hamantaschen (literally, Haman's hat) which brings me to page 180, Purim Recipes.  It is on this page that more notes are added and floury finger prints live on.

 It is fun to watch Flo with her apron around her neck, sticky dough and rolling pin, bring this recipe to life.

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Grandma Flo's Hamantaschen Recipe

Inspired from the Naomi Cookbook by Hadassah WIZO Organization of Canada HADASSAH: Naomi Chapter of Toronto.

 Makes about 24 hamantaschen, depending on size. Traditionally filled with prunes or mohn, (poppy seeds) but go ahead and add whatever filling you like, dates, apricots, apples and cherries are all delicious.

Ingredients:

For the Dough:

• 3 cups flour

• 3 eggs, (medium)

• 1/2 cup sugar

• 3/4 cup butter or margarine

• 1/4 tsp salt

• 3 tsp baking powder

Directions:

1. Stir together baking powder, flour, sugar and salt; cut in shortening.

2. Add well beaten eggs and mix well to a soft dough.

3. Allow dough to sit for 10 minutes before rolling.

4. Roll out on floured board to a quarter inch thickness.

5. Cut with large, round cookie cutter.

6. Put a spoonful of desired filling in centre and pinch together to form triangular pocket.

7. Brush with egg, put on well greased pan and bake 12 to 15 minutes in 400 degree oven.

 Ingredients for  the Poppy Seed Filling:

• 1/2 lb of poppy seeds

• 1/2 cup honey

• lemon zest of half a lemon or 1 tsp vanilla

• 1/2 cup sugar

Directions for the Poppy Seed Filling:

1. Scald poppy seeds with boiling water two or three times.

2. Put in food processor and blend for a few seconds.

3. Add sugar, honey and lemon zest or vanilla and blend well.

Ingredients for the Prune Filling:

• 1 lb large prunes, pitted

• 1 tbsp lemon juice

• zest from one lemon

• 1/2 cup sugar

Directions for the Prune Filling:

1. Stew prunes until soft.

2. Put in food processor with sugar and lemon and lemon zest.

3. Blend until just combined.

4. If too mussy add 2 tbsp of chopped nuts.

Quinoa Oat Quick Bread

This little loaf of bread has become a weekly staple for me.  I just have to have it in the fridge ready for any meal.  My favourite way to eat this bread is toasted with almond butter, sliced bananas and currants for sweetness or with mashed avocado and tomatoes, (Yale's fav) or sliced eggs, mayo and sprouts, my lunch. I am not sure Gordy will give up his ACE Granary bread for my mine but maybe one day.

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Quinoa Oat Quick Bread

This recipe makes one loaf. Best eaten toasted!

Ingredients:

Wet Ingredients:

• 1 cup of quinoa, soaked in 2 cups of water soaked overnight or for at least 6 hours
• 3/4 cup of almond milk and 1 teaspoon of vinegar to sour the milk
• 2 large eggs
• 1 Tbsp honey

Dry Ingredients:

• 1/2 tsp salt
• 2 cups rolled oats, I like to use large flakes
• 1/2 cup ground flax seeds
• 1/2 tsp baking soda
• 1 1/4 tsp baking powder

Directions:

1. Preheat oven to 350 degrees F.
2. Wash quinoa well and place in a large glass measuring cup with 2 cups of water.  Cover and refrigerate overnight or for at least 6 hours.
3. Combine the almond milk and vinegar in a small bowl and let stand for 5 minutes.
4. Drain quinoa well, I like too drain in a small mesh strainer for at least 15 minutes.
5. Place all the wet ingredients in a small mixing bowl.
6. Place all the dry ingredients in a medium mixing bowl.
7. Add the wet ingredients to the dry and mix well.
8. Bake in a well oiled 8x3 or 8x4 loaf pan for about 40-50 minutes.

Cooks Notes:

• This loaf is best stored in the fridge.
• I love to eat this loaf toasted.
• Can be frozen, I like to cut into slices first, and then warp individually.

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 Some nutritional facts about quinoa from Karen Gilman at Nutrilicious.

While quinoa is considered a whole grain, it is actually a seed, but can be prepared like a grain. It is very easy and fast to cook. Quinoa is gluten free, cholesterol free and is usually organic. Some of the nutrients in quinoa include:

• All 9 essential amino acids that are required by the body as building blocks for muscles making it a complete protein.
• Magnesium which helps relax your muscles and blood vessels and effects blood pressure. 
• Fiber which eases elimination.
• Compared to other grains, quinoa is higher in calcium, phosphorus,magnesium, potassium, iron, copper, manganese, and zinc than wheat, barley, or corn.

Maple Pecan Zucchini Loaf (Vegan and Sugar-Free)

Growing up in Toronto most cakes and cookies in our house came from the bakery, Health Bread, Woman's Bakery or Open Window.  My mother would bring home chocolate cupcakes, yeast donuts with chocolate glaze, blueberry buns in summer, rye bread with kimmel and challah on Friday's.  When I was lucky enough to accompany my mother I never had to wait till I came home for a treat - the ladies behind the counter always had a cookie for me and it was a thrill watching how they tied up the cake boxes so quickly from string hanging in multiple rolls from the ceiling.  I can assure you that nothing in those bakeries were baked with zucchini, spelt flour or maple syrup.  Well times have changed and those bakeries are sadly gone.

 I am trying really hard to cut back on sugar; this loaf may just hit that sweet spot.

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Maple Pecan Zucchini Loaf

Grated zucchini bring moisture and texture to this loaf.

Makes one loaf in a 9x5 or 8x4 glass loaf pan

Ingredients:

• 2 Tbsp flax seeds, ground soaked in 1/4 cup of water
• ½ cup coconut oil, melted and cooled slightly
• 1 ½ Tbsp apple cider vinegar
• ½ cup maple syrup
• 1 ½ cup zucchini, grated, patted dry with a paper towel and well packed when measured. 
• 1 tsp vanilla
• 1 ½ cup spelt flour
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1/2 tsp ground ginger
• ½ tsp baking soda
• ½ tsp baking powder
• 1 tsp salt
• ½ cup pecans, toasted and chopped and a few extra for the top

Directions:

1. Preheat your oven to 350° F. Grease a loaf pan with coconut oil and set aside.
2. Mix flax seeds and water in a small bowl, let sit or 10 minutes until the mixture  become thick and gel-like.
3. Combine the coconut oil, vinegar, maple syrup, zucchini and vanilla in a bowl.
4. In a medium size mixing bowl, combine the flour, spices, baking soda and powder, salt and pecans.
5. Mix the flax seed mixture in with the wet ingredients, and then mix your wet ingredients into your dry ingredients and mix well.
6. Pour into the greased loaf pan and top with some pecans.
7. Bake for 35 to 40 minutes, or until a cake tester comes out clean.
8. Cool before slicing.

Cooks Notes:

• The coconut oil and maple syrup should be at room temperature.
• Let zucchini
• This loaf is great with some almond or peanut butter.
• I have made this recipe using parsnip in place of the zucchini and it was delicious.
• Zach and Yale gave this loaf a happy face.

The Better Bean Burger

Many of my best cooking ideas come when I am walking along the Beltline Trail. I first started walking/jogging along the Beltline with my father in the 1980's, in those days you could still see the wooden tracks of the rail road. Later I walked with my children in strollers, tricycles and two-wheelers and now I walk with Gordy, friends or alone.  The tracks are gone, my kids grown and my father passed, but walking along the trail I sometimes think I can still feel the outline of the tracks, hear the train whistle or see my father with his long legs always walking two steps ahead.

These burgers are perfect in a bun or on their own.  I have been using parsnip in lots of recipes lately, in muffins, loaves or roasted in the oven, I can't seem to get enough of this root vegetable and find that I am shredding it raw into salads and adding it in soups.  Where does your cooking inspiration come from?

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Kidney Bean and Oat Vegan Burgers

This recipe makes 10 mini burgers.

Ingredients:

• 1 large onion, minced
• 1 tbsp tomato ketchup
• 2 tbsp tamari (can use soy sauce instead, but tamari is usually low sodium)
• 2 tbsp Dijon mustard
• 1½ cups quick-cooking oats (I had regular rolled oats which I ran in the food processor for a minute)
• 1 - 19 ounce tin of kidney beans
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp cayenne pepper
• 1/4 tsp tumeric
• 1½ tsp chili powder
• 1 cup carrot, grated
• 1 cup parsnip, grated
• 4 cloves garlic, very finely chopped
• coconut or olive oil

Directions:

1. Preheat oven to 350 degrees.
2. Rinse beans well and let drain.
3.  Sauté the onion and garlic for a few minutes until onions are translucent.
4. Add the carrot, all the spices and cook a couple minutes or until carrot is tender. Turn off the heat and set aside.
5. Mash the beans in a large bowl. Add the carrot mixture, mustard, ketchup, tamari and oats.
6. Mix well and then shape the mixture into patties. I like to make mine mini but you can make them any size you like.
7. Heat the same pan you used to sauté the onions and add a bit of oil.
8. Cook patties over medium heat for four to five minutes on each side, or until golden brown. 
9. I like to finish my burgers off in the oven for about five minutes per side to make them crispy on the outside.
10. Serve with a bun and all the toppings or on top of your favourite greens.

Chia Seed Corn Bread and my hula hoop

It is freezing outside. I am wearing my fuzzy slippers and Gordy's sweater. Time to take some vitamin D and turn on the TV.  Well that does sound nice and cozy but its time to change into workout clothes and get to my hooping class.  Perfect fun to chase away the winter blues because no matter what kind of mood you are in once that hoop is around your waist and the music is turned up I can't help but smile.

This chia seed corn bread goes perfect with chili or soup which I will be eating this when I get home from hooping.  In case you want to join me at hooping check out Sugar Hoops and get happy.

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Sweet Chia Cornbread

Ingredients

• 1 cup organic corn meal (I used a course grind)
• 1 cup spelt flour, or gluten-free flour
• 5 tablespoons coconut sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3 tablespoons chia seeds
• 1/2 cup water
• 1 cup almond milk 
• juice of 1/2 lemon or 1 tsp apple cider vinegar
• 1/4 cup coconut oil (melted) or any light tasting oil
• 1 cup fresh or frozen corn, (no need to defrost if using frozen)
• 1 small jalapeño or red chill pepper, diced very small, seeds removed, (use as much or as little as you like depending of the heat of the pepper)

Directions:

1. Preheat oven to 425 degrees.
2. Mix the chia seeds with the 1/2 cup water, set aside. Let these set for 10 minutes.  It will be a gel like consistency.
3. In a small measuring cup mix the almond milk with the lemon or vinegar and set aside.
4. Combine all dry ingredients in medium size bowl. Add almond milk, oil, chia seed mixture and combine well.
5. Add the corn and peppers.
6. Pour batter into an 8x8 greased baking pan.
7. Bake for 25 minutes or until done.
8. Let cool slightly before cutting into squares.

My two hoops. 

Cooks Notes:

• This chia bread is just slightly sweet.
•  You can also make these in muffin tins. Test for doneness at 15 to 18 minutes.
• If you do not want to use a hot pepper you could use a bit of chopped green or red pepper for colour.
• I have not tried it yet but a handful of chopped cilantro would be a nice addition.
• Try my chili recipe: http://www.lovethycarrot.com/home/2014/5/13/black-bean-chili-with-butternut-squash. 

Parsnip Carrot Muffins

I tend to crave carbs this time of year, sleep more and miss the sunshine. I just discovered that I like sleeping in, the days are getting longer and baking muffins make me happy. These muffins are made with amaranth flour, warming spices and veggies. Parsnip may not be a vegetable you think about adding to muffins, but they do add moisture and a subtle sweet earthy flavour.  I have passed these off as carrot muffins to my taste tester who is always suspicious of what I am up to in the kitchen and… they passed.  So get happy, bake muffins and add more veggies to your life.

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Parsnip Carrot Muffins

While carrots are a familiar ingredient in baking, parsnips are not. 

This recipe makes 10 muffins 

Ingredients:

• 1 cup amaranth flour, (or spelt flour)
• ⅓ cup coconut flour
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ginger
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup coconut oil, melted and brought back to room temperature
• ⅓ cup maple syrup, room temperature
• 1 tsp vanilla
• 1/3 cup unsweetened apple sauce
• 1 tbsp chia seeds soaked in 3 tbsp water for about 10 minutes
• 1/2 cup almond milk
• 1 cup grated carrot, tightly packed
• ½ cup grated parsnip, tightly packed
• ¾ cup grated apple, tightly packed
• handful of unsweetened shredded coconut for topping (optional)

Directions:

1. Preheat the oven to 350 degrees F.
2. In a large bowl, mix the flours, cinnamon, nutmeg, ginger, baking powder, baking soda and salt.
3. Add the coconut oil and maple syrup, then stir in the vanilla.
4. Grate the carrot, parsnip and apple.
5. Pour the coconut-honey mixture into the dry ingredients, then stir in the chia and the grated vegetables and apple. If mixture seems dry add a bit more almond milk.
6.  Spoon the batter into the muffin cups.
7. Sprinkle with unsweetened shredded coconut, (optional)
8. Bake for 35 to 40 minutes.
9. Cool on a wire rack.

These muffins are made using amaranth flour and coconut flour. Amarath flour adds moisture and coconut flour needs lots of moisture so this combination of flours work well together. The flours are from Cuisine Soleil.  I like that all their products are gluten free, certified 100% organic and Kosher.

Chocolate Chip Espresso Cookies, vegan and gluten free

If you are expecting a chocolate chip cookie from your childhood then go out and buy a bag of Chips Ahoy, eat half a bag and save yourself the mess.

If you want to feel good eating chocolate chip cookies, then bake these…but don't eat the whole batch, save some for someone special or at least save some until tomorrow. I didn't.  Well I did have some help from my in-house taste tester, he proclaimed theses cookies as good as a cookie could be when you leave out the butter!

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Chocolate Chip Espresso Cookies

This recipe makes about 12 to 14 cookies

• 1 cup oats (after processing)
• ¼ cup buckwheat flour
• ½ tsp salt
• ½ tsp baking soda
• ¼ tsp cinnamon
• 1 tsp espresso powder, (instant)
• ¼ cup coconut sugar
• ¼ cup maple syrup
• 3 tbsp coconut oil, melted
• 1 tsp vanilla
• 1 tsp almond milk or water, (or more if needed)
• 1/4 cup dark chocolate chips or chopped chocolate if you like big pieces.

Instructions:

1. Process oat flakes in processor until fine.
2. Mix all the dry ingredients in a medium size bowl, the ground oats, buckwheat flour, espresso powder, salt, baking soda, cinnamon, and coconut sugar.  Stir well.
3. Add and mix in all the wet ingredients and chocolate chips until well combined. If the mixture seems a bit dry add in a bit of almond milk, about a teaspoon at a time.
4. Preheat oven to 350 degrees.
5. Chill the dough for about 20 to 30 minutes.  Do not skip this step!
6. Roll the dough into about 12 balls and place them on a parchment lined cookie sheet.
7. Bake the cookies for 10 to 12 minutes.
8. Cool on wire rack.

Cooks Notes:

• Only one bowl required!
• The espresso powder is optional.
• These cookies are crisp, not chewy.
• Try undercooking for a chewier cookie.
•  My friend Shelly tried making these without the 1/4 of coconut sugar and she said they were so good that she had to put them in her friends freezer so she would not eat them all.  

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These are made with ground oats and buckwheat flour.  I ground the oats in the food processor and the stone-ground buckwheat flour is from Cuisine Soleil, I like that it is made exclusively from Buckwehat grown in Canada.

What is Buckwheat Flour? Some nutritional facts from Karen Gilman at Nutrilicious.

While many people think that buckwheat is a cereal grain, it is actually a fruit seed. Buckwheat is a moderate source of energy and the calorie content is similar to wheat and rice and that of pulses like chickpeas and black-eyed peas. The protein level in buckwheat  is in the range of 11-14 g of protein per 100 g;  slightly less than quinoa and pulses but it is a complete protein, containing all the necessary amino acids your body needs to make protein.  Buckwheat is a very rich source of both soluble and insoluble dietary fiber. Buckwheat also contains calcium, iron, vitamin E, and B vitamins, magnesium, manganese, zinc and copper. Buckwheat is gluten-free and contains health-promoting flavonoids. It is believed to help to lower bad cholesterol levels as well as blood pressure.

Mushroom Stew with Buckwheat Groats

Gordy collects pens, Zach loves old books and typewriters and Yale miniature tea sets.  I love dishes. What I love about my vintage dishes is that I don't have enough of any one pattern for a full set so it becomes a game of mix and match.  Playing with dishes as an adult is just as much fun as those tea parties you had as a child…off to boil the kettle.

 This stew is basically made out of seasonal mushrooms like portobello, button and oyster mushrooms. It is perfect comfort food for these long December days.  

Serve in your prettiest bowls.

Some history about the plates in the photos…

I purchased these plates many years ago in an antique shop in Montreal. In my collection I have 4 dinner plates, 4 salad plates, 4 soup bowls, 1 serving platter and 1 serving bowl.  Some of the sketches on the dinnerware are:  The Rideau Canal Bytown, Citadel of Kingston, Fish Market Toronto, Scene Among The Thousand Islands, Wigwam in the Forest and The market Place Quebec.

Ridgway's "Heritage" pattern merged Canadian history and colorful dinnerware. Manufactured by Ridgway Pottery of Staffordshire England in the 1960's, the earthenware pieces feature hand applied colors over a dark green transfer. "Heritage" pattern was adapted from a series of sketches and sepia watercolors composed by William Henry Bartlett, then a twenty-nine year old english artist. From June to November 1838 Bartlett traveled through eastern Canada creating the works. These were later engraved onto steel plates for mass printing.  Images from Bartletts journey were published as "Canadian Scenery Illustrated", an 1842 collection featuring over one hundred steel engravings.

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Mushroom Stew with Buckwheat Groats

Serve in your prettiest bowles.

This recipe will make enough for 3 to 4 servings.

Ingredients:

• 2 tbsp. olive oil

• 1 large onion, chopped

• 3 cloves garlic, chopped

• 1 medium carrot, diced

• 1 stalk celelry, diced

• 1 1/2 lbs assorted mushrooms, sliced (use whatever you kinds if mushrooms you can find)

• 3 tbsp dried mushroom, soaked for 10 minutes, then discard water

• 1/2 cup white or red wine

• 1 tbsp fresh thyme, remove from stalk

• 1 tbsp fresh sage, chopped

• pinch of red pepper flakes

• 1 cup buckwheat groats

• 5 c. mushroom stock, you may need more at the end of cooking, (see recipe below), you could use vegetable stock.

• salt to taste

• freshly ground black pepper to taste

• parsley, chopped for garnish

• lemon zest, for garnish

Instructions:

1. Heat the olive oil in a large sauté pan over medium heat. Add the onion, celery and carrots. Cook for about 5 minutes, or until softened.

2. Add the garlic to the pan and continue cooking until you can smell the garlic.

3. Add the sliced mushrooms and cook for about 7 to 10 minutes or until the mushrooms are soft and have released all the juices.

4. Pour in the wine, the dried mushrooms and add the thyme, sage, red pepper flakes and salt and pepper. Cook 2-3 minutes more, or until most of the liquid has evaporated.

5. Add the mushroom stock and buckwheat groats. Bring to a boil, then reduce heat to low.

6. Partially cover and cook 15 minutes, or until groats are tender.

7. Taste and adjust seasonings.

8. Serve with chopped parsley, lemon zest and freshly ground black pepper.

Mushroom Stock

Makes 2 quarts

For the Mushroom Stock

Ingredients:

• 1 large yellow onion, sliced

• 1 leek top, chopped

• 2 medium carrots, chopped

• ½ lb. white mushrooms, sliced

• 1 oz. dried shiitake mushrooms

• 4 cloves garlic, smashed, skins left on

• 6 sprigs parsley

• 2 sprigs fresh thyme

• 2 sprigs fresh oregano or marjoram

• 1 bay leaf

• 1 tsp. salt

• ½ tsp. black peppercorns

• 8 to 1o cups of water.

Directions:

1. Place all ingredients in large pot with 10 cups water, and bring to a boil. Reduce heat to medium-low, and simmer 45 minutes.

2. Strain, pressing as much liquid from vegetables as possible.

3. Discard solids.

4. If not using right away store in the fridge or freezer.

Cooks Notes:

• I have tested this recipe using red and white wine. The red wine will give the stew a bit more depth in flavour and colour.

• Do not overcook the buckwheat, it should have a little bite to it.

• I like to taste as I cook, feel free to add salt and pepper or more spices to your taste.

• Don't leave out the garnishes, the lemon zest add brightness and the parsley colour.

• Next time I make this recipe I will try adding some chopped spinach.

• As a side dish how about a green salad with some thinly sliced pears.

• If making ahead and reheating, you may need to add a bit more stock as the buckwheat soaks up the liquid.

• And like any stew this tastes even better the next day.

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Nutritional Information for this recipe can be found at Meal Garden

Onion Soup and Memories of Paris

The delicious soup at  Les Mauvais Garçons.

Paris is a city of iconic landmarks and classic foods.  We indulged in both. The Eiffel Tower and Beef Bourguignon, Notre Dame and Soupe de Poisson, The Left Bank and Steak Frites, Musee d’Orsay and Escargots, The Champs Elysees and Macarons… you get the idea. 

It is not difficult to eat well in Paris, the neighbourhood bistros call your name.  One night Zach found a bistro close to our Airbnb in Le Maris. We ate scrumptious Beef Bourguignon, buttery Escargots, savoury Duck and Soupe a L’Oignon

 But where do you eat good onion soup in Toronto?  I grew up in the 70's and memories of onion soup was eaten at Jacques Omelettes, Gaston's and Le Papillon. If you happen to be in Paris try the onion soup at Les Mauvais Garçons in Le Marais, it was so incredibly good.

 What I liked best about this soup was that it was not drowning in cheese and soggy bread. I could taste the dark rich broth, caramelized melt-in-your-mouth onions and it was topped with a slice of baguette and nutty melted Gruyere. I have been thinking about this soup since coming home and how to make it. The soup in Paris was made with beef broth, mine is vegetarian and but with a few surprise ingredients my soup is almost as rich and delicious.

It's nice to have memories and a big bowl of home made onion soup -- home sweet home in Toronto.

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Onion Soup:

Serves: 6 

Ingredients:

• 2 Tbsp unsalted butter
• 1 Tbsp vegetable oil
•  3 lb onions,( about 5 large), cut in half and thinly slice, I use yellow onions.
• 3 cloves garlic, minced 
• ½ tsp salt
• 3 sprigs of fresh thyme leaves
• 1 bay leaf
• 6 cups water or vegetable broth
• 1/2 cup dry sherry or dry red wine
• 1 Tbsp molasses
• 1 Tbsp Dijon mustard
• black pepper to taste
• 1 baguette - 6 slices
• ⅔ cup shredded Gruyère cheese or any cheese you like

Directions:

For the soup:

1. Add the butter and oil into in a large pot over medium-high heat. When the butter has melted add the onions, garlic and salt, cook for 5 minutes, stirring often.  
2. After five minutes turn the heat to low and cook the onions for 50 to 60 minutes. You only need to stir the onions enough that they do not stick to the bottom of the pan. I check the onions about every 8 - 10 minutes giving them a stir.  Slowly the onions will began to caramelize.  Exact cooking times will vary, this may happen sooner or you may need to give the onions a bit more time.
3. Add the water or broth, thyme, bay leaf, sherry, molasses and mustard.
4. Cover and simmer for 30 minutes, stirring occasionally.
5. While the soup is simmering I like to puree about 2 cups of soup in a blender, then return back to the pot.  This will make the soup a bit thick and creamy.  This step is optional.

For the baguette:

1. Slice the baguette in one inch slices and place on a lined baking sheet.
2. Top with grated cheese and broil until cheese has melted.

To serve:

1. Ladle soup into six  bowls.
2. Toss each with the toast.
3. Serve hot.

Cooks Notes:

• This soup will also be delicious made as onion soup au gratin - just remember to ladle the hot soup into ovenproof bowls, add a thick piece of toasted baguette and as much cheese as you like.  Put the bowls on a lined baked sheet and place under the broiler until cheese is melted and crusty brown around the edges. Serve immediately.
• To make this soup vegan omit the butter and cheese. 
• If you have time make it a day before you plan to serve to let the flavours mingle together. 

Vegan Lentil, Quinoa, Sweet Potato Loaf

Some days I just love to stay home, cook and make a mess in the kitchen. When there is no one waiting for a meal it means I can take my time, turn up the radio and have some fun with lentils.  Lentils are loaded with fibre, folate, iron, minerals and protein and when combined with quinoa and sweet potatoes, you get this delicious loaf.  I have been eating this loaf for days now, (you can tell by the size that it makes a lot )-- I think next time I will make two and freeze one.  I have been eating it cold from the fridge with a green salad, a perfect lunch. Gordy keeps asking me what is that in the fridge, and I keep saying...I can give you a taste.  And then he runs out of the kitchen worried that if he stays to long I may think he will want it for dinner!  

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Vegan Lentil, Quinoa, Sweet Potato Loaf

This recipe will make enough for 6 - 8 big serving and leftovers for lunch.

 Ingredients:

For the loaf:

• 3 cups of cooked red lentils (1 1/2 cup dry lentils with 3 cups of water)
• 3 cups of cooked quinoa (1 cup dry quinoa cooked with 2 cups of water/broth)
• 2 cups of sweet potatoes, mashed (about 2 medium)
• 1 medium onion, finely chopped
• 3 cloves garlic, finely minced
• 1 1/2 cup chopped kale or spinach
• 1/4 cup fresh parsley or cilantro, finely chopped
• 1 Tbsp coconut oil, melted or olive oil, 
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp ground cumin
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper 
• 1 tsp chili powder
• 1/2 tsp turmeric
• 1 tsp thyme

For the Glaze:

• 1/2 cup of tomato sauce
• 2 Tbsp maple syrup
• 1 tsp tamari or soya sauce
• a few drops of hot sauce more if you like
• 1-2 tomatoes sliced thinly for topping

Directions for the Loaf:

1. Bake the sweet potatoe until soft.
2. Cook 1 1/2 cup of dry red lentils with 3 cups of water on the stovetop for 20-30 minutes, lentil should be very soft.
3. In another pot cook the quinoa in 2 cups of water for about 20 minutes, quinoa should be cooked but still have some texture.
4. When everything has cooled add the sweet potatoes, lentil and quinoa to a large bowl.  Add the rest of the ingredients and with your hands mix until everything is well combined.
5. Cover the bottom of a 9x13 glass pyrex with parchment paper and lightly coat with a bit of coconut oil or olive oil.   
6. With your hands put the mixture in the pyrex and form a large meat-loaf style loaf.
7.  Then brush the glaze over the loaf and top the glaze with thinly sliced tomatoes.
8. Bake in a 350 degree oven for 60 to 70 minutes.  
9. Let cool before slicing.

Directions for the Glaze:

1. In a small bowl, mix the ketchup, maple syrup, soya and hot sauce.
2. Then brush or spread over the loaf and then top the glaze with thinly spiced tomatoes.

Cooks Notes:

• This is great as leftovers, straight from the fridge.  I found that it was even better the next day and much firmer from being in the fridge.
•   I have not tried it yet but you could make two small loafs instead of one.  

A watched pot does not boil. Mushroom Barley and Yellow Split Pea Soup.

Earlier this week I had the honour of volunteering at Holy Blossom Temple to help organize an amazing group of women make soup for the Bikur Cholim Committee. The evening was organized by my sister-in-law Jill Hertzman, along with a dedicated group of  volunteers.  Today's post is by Jill.

Guest post by Jill Hertzman:

Was it because our pot was too large? Did we fill it with too much water?  Was the burner working properly?  In the end, it did come to a boil, but the hour was late and Marla was mopping her worried brow.  Actually, there were four very large pots of the most delicious mushroom barley and yellow split pea soup, colourful and fragrant.

Our 6th Annual Holy Blossom Temple Bikur Cholim Soup Brigade was held on November 10, 2014, with Marla as our returning chef.  For the record, Marla has attended all the soup nights, led two, and has cooked for our committee for many years.

Bikur Cholim means visiting the sick, and in Jewish tradition it is an “obligation without measure whose reward too is without measure”.  One of the ways we do this mitzvah is to prepare soup and fill our synagogue’s freezer (a tight fit this year as we made 125 500 ml containers).  Then we always have on hand some nourishment to offer to congregants who are frail, elderly, or unwell, or to those families in crisis.

There were 20 of us chopping, seasoning, stirring, and tasting.  And there was food for the mind, too.  Rabbi Michael Satz led us in text study, a chapter from the Code of Jewish Law, which details the proper way to visit so there is dignity, sanctity, and comfort.  These guidelines are over a hundred and fifty years old, yet very relevant for today.

There is no doubt that you will enjoy the recipes -- in good health, we hope.    

Here is the link to Holy Blossom’s Bikur Cholim if you would like to know more.

Past blog posts from Holy Blossom's soup night:

• Two Soups To Feed The Soul, 2013
• The Power Of Soup, 2012

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Yellow Split Pea Soup

Yield: About 6-8 servings

Ingredients:

• 2 tablespoons olive oil
•  8 cups water or vegetable broth
• 2 medium-sized onions, finely chopped
• 2 stalks celery, finely chopped
• 2 large carrots, finely chopped
•   3 cloves garlic, finely chopped
• 2 1/2 cups dried yellow split peas, rinsed
• 1/2 t. salt, plus more to taste
•  1/2 t. ground red pepper (optional)
• 1/4 t. freshly ground black pepper, or to taste
• 1/4 cup fresh chopped dill or parsley    

Directions:

1. In a large saucepan, heat oil over medium-high heat. Add onions, carrots, celery, garlic and pepper; cook, stirring, for 6 to 8 minutes or until vegetables are softened.
2. Stir in split peas and broth or water. Bring to a boil. Reduce heat to medium-low, cover and simmer, stirring occasionally, for 35 to 40 minutes or until peas are very tender.
3. Transfer 1 to 2 cups of the soup solids to food processor. Add a bit of water if to thick and purée until smooth.
4. Return purée to saucepan and stir in the dill.
5. Simmer, stirring often, for 5 minutes to blend the flavors, and thinning soup with water if too thick. Taste and add more salt or pepper if needed.
6. Serve sprinkled with more dill or parsley.

Mushroom Barley Soup

Yield: About 6 to 8 servings

Ingredients:

• 1/4 cup olive oil
• 1 cup chopped onion
• 3/4 cup diced carrots
• 1/2 cup chopped celery
• 2 cups baby spinach
• 1 teaspoon minced garlic
• 1 pound sliced fresh mushrooms, (brown or white or a combination)
• 6 cups water of vegetable broth
• 3/4 cup barley
• salt and pepper to taste

Directions:

1. Heat the oil in a large soup pot over medium heat. Add the onion, carrots, celery and garlic; cook and stir for 6 to 8 minutes or until vegetables are softened.
2. Stir in mushrooms and continue to cook for a few minutes.
3. Add the vegetable broth or water, barley, salt and pepper.
4. Bring to a boil, then reduce heat to low. Cover and simmer until barley is tender, about 50 minutes.
5. Add the spinach.
6. Taste and add more salt or pepper if needed.