Chocolate Banana Cake

2 cups (400 grams) granulated white sugar
1 3/4 cups (245 grams) all-purpose flour
3/4 cup (75 grams) unsweetened cocoa powder (regular or Dutch-processed)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 large eggs
1 cup mashed ripe bananas (about 2 medium sized bananas)
1 cup (240 ml) warm water
1/2 cup (120 ml) milk
1/2 cup (120 ml) corn, safflower or canola oil (or other flavorless oil)
1 1/2 teaspoons pure vanilla extract

Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Butter, or spray with a non stick vegetable spray, a 9 x 13 inch (23 x 33 cm) pan. Set aside.
In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In another large bowl, whisk together the eggs, mashed bananas, water, milk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir, or whisk, until combined. You will notice that the batter is quite thin. Pour the batter into the prepared pan and bake for about 35 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean.

Pasta, Red Bean, and Parsley Toss

Ingredients
8 ounces dried medium shell pasta or desired pasta
3 cups broccoli florets
1 tablespoon olive oil
1 1/2 cups chopped onion
1 15 ounce can red beans, drained, reserving 1/4 cup of liquid
1/2 cup chicken broth
1 1/2 teaspoons chili powder
1/2 cup finely shredded pecorino or Parmesan cheese
1/4 cup snipped Italian (flat-leaf) parsley

Directions
1. Cook pasta according to package instructions, adding broccoli the last 3 minutes; drain.
2. Meanwhile, in a 12-inch skillet heat olive oil over medium-high heat. Add onion and 1/2 teaspoon salt. Reduce heat to medium; cook about 5 minutes more or until onion is tender.
3. Increase heat to high; add pasta, broccoli, beans, chicken broth, reserved bean liquid, and chili powder to pan. Cook over high heat for 2 minutes, stirring occasionally. Add cheese and parsley. Cook and stir until cheese is melted.
4. Serve pasta with grated hard cooked egg.

Mushrooms and Pasta

Ingredients
3 tablespoons butter
1 tablespoon olive oil
1/2 cup chopped onion (1 medium)
3 cloves garlic, minced
12 ounces fresh button mushrooms, halved or quartered (4-1/2 cups)
1 tablespoon snipped fresh thyme or 1 tsp. dried thyme, crushed
1/2 cup whipping cream
1/2 cup finely shredded Parmesan cheese (2 oz.)
3 cups hot cooked pasta
Snipped fresh parsley (optional)

Directions
1. In a large skillet heat butter and oil over medium heat. Add onion and garlic. Cook for 4 to 5 minutes or until onion is tender, stirring occasionally. Stir in mushrooms, thyme, 12 teaspoon salt, and 14 teaspoon ground black pepper. Cook 4 to 5 minutes more or until mushrooms are tender and lightly browned, stirring occasionally. Add cream. Bring just to boiling; reduce heat. Boil gently, uncovered, for 2 to 3 minutes or until thickened. Stir in cheese until melted.
2. To serve, place hot cooked pasta in serving bowl. Spoon mushroom sauce over pasta. Sprinkle with parsley. Makes 4 servings.

Nutrition Facts (Mushrooms and Pasta)
Servings Per Recipe 4,
Calories 425,
Protein (gm) 12,
Carbohydrate (gm) 36,
Fat, total (gm) 27,
Cholesterol (mg) 71,
Saturated fat (gm) 15,
Monosaturated fat (gm) 9,
Polyunsaturated fat (gm) 2,
Dietary Fiber, total (gm) 3,
Sugar, total (gm) 4,
Vitamin A (IU) 777,
Vitamin C (mg) 5,
Thiamin (mg) 0,
Riboflavin (mg) 1,
Niacin (mg) 5,
Pyridoxine (Vit. B6) (mg) 0,
Folate (µg) 28,
Cobalamin (Vit. B12) (µg) 0,
Sodium (mg) 539,
Potassium (mg) 380,
Calcium (DV %) 172,
Iron (DV %) 2,
Percent Daily Values are based on a 2,000 calorie diet

Vegan Chocolate Ginger Orange Cupcakes

yields 12 to 48 cupcakes depending on size of tin

3 cups all purpose flour (organic unbleached if you have it)
2/3 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 cups natural cane sugar
1 2/3 cups water (or cold freshly brewed coffee)
1 cup canola oil
2 teaspoons vanilla extract
2 tablespoons freshly grated ginger
4 tablespoons zested orange peel
1 tablespoon orange juice
4 tablespoons cider vinegar
Preheat oven to 375 degrees Fahrenheit.

Mix all dry ingredients and whisk to combine. Add water, oil, vanilla, orange juice, ginger and orange peel. Stir to combine. Add vinegar and stir quickly to combine. Things will be slightly foamy and lighter in color. Once the mix turns slightly darker again you know you've incorporated all the vinegar and you're set to pour it into muffin tins) or even two cake pans.Bake for 15 minutes for a medium sized cupcake. Allow to sit in pan for 5 minutes, remove and place on wire rack until completely cool.

Frosting
1 cup vegan margarine
4 cups powdered sugar
1 tablespoon vanilla1 tablespoon orange juice
4 tablespoon soy milk
1/2 cup cocoa powder + 2 tablespoons
1/8 teaspoon salt

Blend margarine in a mixer until creamy, add in powdered sugar and mix to combine. Add remaining ingredients and mix until creamy consistency. You're ready to eat! Refrigerate any unused frosting for up to a week.

*Notes
Cake: I don't put the full amount of oil in (I probably use less than 3/4 cup, but I just eyeball it). I've made it before with half oil, half apple sauce, and they turned out really well. I also cut the sugar, and used regular white sugar. I also put extra orange juice and zest in. And I didn't measure the ginger, but I used a piece around the size of my thumb.

Frosting: I used butter instead of margarine (I prefer it in frostings, but reviews on the website said that the margarine works great). This recipe makes way too much frosting for the number of cupcakes you're making. I used less than half of the icing. I also didn't measure the sugar; I just go by look. I also added extra orange zest and some extra cocoa powder.

Slow Cooker Cheesy Asparagus

1 lb fresh asparagus
1 1/2 tablespoons flour
1/4 teaspoon salt
pepper
3/4 cup skim evaporated milk
1 cup sharp cheddar cheese , grated

Directions:
1Wash and trim asparagus. Asparagus breaks naturally at the tough part of the stalk.2Lay the spears in a 5 quart slow cooker.3Stir flour, salt and pepper together in saucepan. Whisk in evaporated skim milk gradually until no lumps remain.4Heat and stir until boiling and thickened.5Stir in cheese to melt.6Pour over asparagus. Cover. Cook on low for 2 to 3 hours.7

Check for doneness at 2 hours if you like it crisp, let it cook longer if you like it softer.

Shortbread

Shortbread

1 cup (250ml) unsalter butter, softened (I put 1 1/4 cup, you can even do 1 1/2 cup)
1/4 cup (50ml) sugar
1/4 cup (50ml) icing sugar
2 cups (500 ml) all-purpose flour
1/2 tsp (2ml) salt
2 heaping teaspoons of cornstarch (or 1/4 cup/60ml) - optional (makes it more crumbly)
1/2 tsp (2ml) vanilla (optional)

for raspberry jam/almond shortbread - add 2 teaspoons of almond extract and add the raspberry jam on top before baking

for nutella cookies, add the nutella after the cookies are baked and cool down.

for toblerone cookies, form the dough around the toblerone triangle piece and bake.

Combine butter, sugar and icing sugar in a large bowl and beat using a mixer until creamy. Add flour and salt and beat until flour is absorbed and mixture is crumbly.

You can either form the cookies by hand, like me, or you can roll between 2 sheets of parchment paper (if you're rolling, then you should put the dough into the fridge for 30 minutes beforehand).

Form cookies by hand, or if rolling out then cut out shapes.

Cook in preheated oven, at 300 degrees F (150 degrees C), for 18-22 mins (depending on your oven).

Skor Toffee Chocolate Bars

Ingredients
3/4 cup margarine
3/4 cup brown sugar
1 1/2 cups flour
1 can sweetened condensed milk
2 tbsp margarine
1 pkg. Milk chocolate chips
1 pkg. Chipits Skor toffee bits

Directions
Cream first 3 ingredients until well blended and mixture come together. Press evenly in 13”x9” cake pan. Bake at 350° for 20-25 minutes, or until golden. Cool on wire rack while preparing filling. Heat sweetened condensed milk and 2 tbsp margarine in a heavy saucepan, stirring constantly over medium heat for 5-10 minutes, or until thickened. Spread over baked base. Bake 12-15 minutes longer, or until golden. Sprinkle Chipits milk chocolate chips evenly over top. Bake 2 minutes more or until chocolate evenly, sprinkle Skor toffee bits on top, pressing lightly into chocolate; cool completely. If necessary, chill just to set chocolate before cutting into bars. Store at room temperature.

Gwyneth Paltrow’s Wholesome Cookies

I found these in Gwyneth Paltrow’s surprisingly inspired cookbook My Father’s Daughter: Delicious, Easy Recipes Celebrating Family & Togetherness (2011). She calls them Lalo’s Famous Cookies since her mom, Blythe Danner, invented them and goes by “lalo” instead of grandma.

But these cookies really speak to Paltrow’s wholesome cooking style. She even lets her kids have them for breakfast. I got my barley flour and almonds at Bulk Barn.

Gwyneth Paltrow’s Wholesome Cookies

2 cups (500 mL) barley flour

1-1/2 cups (375 mL) raw (unroasted) whole almonds, finely chopped

½ cup (125 mL) each: pure maple syrup, canola oil

½ tsp (2 mL) each: ground cinnamon, fine sea salt

Jam (such as raspberry, blueberry or apricot)

In large bowl, combine flour, almonds, maple syrup, oil, cinnamon and salt. Stir with wooden spoon until blended.

Drop by heaping 1-tbsp (15-mL) portions of dough onto parchment-lined baking sheets. Using index finger, make vertical indent into each cookie. Fill each with small amount jam (about ¼ tsp/1 mL depending on depth of holes).

Bake in preheated 350F (180C) oven until lightly browned, about 16 to 18 minutes. Cool completely. Store in airtight container up to 1 week.

Creamy Chicken and Spinach Pasta

This pasta is packed with nutrients: potassium from the spinach and calcium from the evaporated milk, which has 80 per cent more calcium than regular milk. Serve with a crisp green salad.

Ingredients
1 tsp vegetable oil
12 oz boneless skinless chicken breasts cubed
1 onion , chopped
2 cloves of garlic, minced
2 1/2 tsp pepper
2 tbsp all-purpose flour
1 385 ml can evaporated fat-free milk
5 cups whole wheat penne, (12 oz/375 g)
1/2 bag fresh spinach, trimmed (10oz/284 g)
3/4 cup diced sweet red peppers
1/3 cup shredded fresh basil
3 tbsp lemon juice
2 green onions, chopped

PreparationIn large nonstick skillet, heat oil over medium-high heat; brown chicken. Transfer to bowl.

Drain off any fat from pan. Add onion, garlic and pepper; fry over medium heat until softened, about 5 minutes. Sprinkle with flour; cook, stirring, for 1 minute. Return chicken and any accumulated juices to pan. Add evaporated milk; cook, stirring and without boiling, until thick enough to coat back of spoon, about 5 minutes.

Meanwhile, in pot of boiling salted water, cook penne until tender but firm, about 12minutes. Add spinach; drain and return to pot. Add chicken mixture, red pepper, basil, lemon juice and green onions; toss to combine.

Potato-Spinach Casserole

Ingredients

6 to 8 large potatoes (about 3 pounds)
1 8-ounce carton dairy sour cream
1/4 cup butter or margarine
2 tablespoons snipped fresh chives or green onion tops
1/4 teaspoon pepper
1 10-ounce package frozen chopped spinach, thawed and well drained
1 cup shredded cheddar cheese (4 ounces)

Directions

Peel and quarter potatoes. In covered large saucepan, cook in small amount of boiling lightly salted water for 20 to 25 minutes or until tender. Drain. Mash (should have about 6 cups). Add sour cream, butter, chives, and pepper; mash again until butter is melted and mixture is smooth. Stir in spinach. Transfer to a 2-quart casserole. Bake, uncovered, in a 400 degree F oven for 15 to 20 minutes or until heated through. Sprinkle with cheese. Makes 12 servings.

Nutrition Facts

Calories204 Total Fat (g)11 Saturated Fat (g)7, Cholesterol (mg)29, Sodium (mg)134, Carbohydrate (g)20, Fiber (g)3, Protein (g)7, Starch (d.e.)1, Vegetables (d.e.)1, Fat (d.e.)2, Percent Daily Values are based on a 2,000 calorie diet

Easy Shepherd's Pie

1 17-ounce package refrigerated cooked beef tips with gravy
2 cups loose-pack frozen mixed vegetables
1 10-3/4-ounce can condensed tomato bisque soup
1 tablespoon Worcestershire sauce
1 teaspoon dried minced onion
1/2 teaspoon dried thyme, crushed
1/8 teaspoon black pepper
1 20-ounce package refrigerated mashed potatoes
1/2 cup shredded cheddar cheese (2 ounces)


directions

1. Preheat oven to 375 degree F. Lightly grease a 2-quart rectangular baking dish. In a large saucepan combine beef tips with gravy, mixed vegetables, tomato bisque soup, Worcestershire sauce, dried minced onion, thyme, and pepper. Bring to boiling over medium heat, stirring occasionally. Transfer to prepared baking dish.

2. Place potatoes in a large bowl; stir until nearly smooth. Spoon potatoes into 6 mounds on top of meat mixture.

3. Bake, uncovered, in preheated oven for 20 to 25 minutes or until heated through and bubbly on edges. Sprinkle with cheese. Let stand for 10 minutes before serving. Makes 4 servings.

nutrition facts

Servings Per Recipe 4 servings Calories442 Total Fat (g)15 Saturated Fat (g)6, Cholesterol (mg)64, Sodium (mg)1609, Carbohydrate (g)50, Fiber (g)6, Protein (g)27, Percent Daily Values are based on a 2,000 calorie diet