Sunday, 7 October 2012

Stewed Cinnamon Apples


  • 3 medium sized apples, sliced
  • 2-3 Tbsp cinnamon
  • 1-2 Tbsp sugar
  • 2 Tbsp maple syrup
  • 1/4 cup water


  1. In a sauce pan add apple slices. Mix in other ingredients. Cook until apples are soft, stirring frequently. 
  2. Serve hot with vanilla ice cream.

Chicken for Thanksgiving, with All the Fixings

It was recently Canadian Thanksgiving. I decided to have chicken instead of Turkey. Here are my recipes!

Maple Sage Chicken Drumsticks


  • 1-2 Tbsp Sage
  • 1 splash Soya Sauce
  • 1 tsp Salt
  • 1 cup boiling water (approximately)
  • 1 packet ground chili seeds
  • 3 cloves garlic, minced
  • 1 tsp Cooking Oil
  • 1 kg. Chicken Drumsticks
  • 1/4 cup Maple Syrup
  • Water


  1. In a large bowl with cover, mix the first 7 ingredients. 
  2. Add chicken drumsticks and marinade overnight in refrigerator.
  3. Add drumsticks and half the marinade (use the rest to flavour the stuffing) to a skillet. Cook on medium heat. Rotate frequently and brush maple syrup on the drumsticks. Add water as necessary to keep meat moist. 
  4. When meat is no longer pink in the middle, remove most of meat juices to use for gravy. Allow remaining meat juices to evaporate and cook meat on low to medium heat until the outside is browned.

Mashed Potatoes with Mushroom Gravy


  • 5-6 medium potatoes, diced
  • 2 cloves garlic, minced
  • 1 1/2 cups water
  • 1/4 tsp salt
  • 1/4 cup milk
  • 1 tsp cooking oil
  • sage to taste
  • salt to taste
  • 1 packet Mushroom Gravy Mix
  • meat drippings from chicken
  • potato water (from boiled potatoes)
  • 1/4 cup milk


  1. Place water in a pot. Add garlic, salt, and potatoes and bring to a boil.
  2. Let simmer over low heat until potatoes are soft. Remove potato water for use in gravy. 
  3. Mash potatoes and mix in milk, oil, salt, and sage. Set aside in a bowl.
  4. In the pot mix together gravy ingredients and cook over low heat until thick. Make sure to stir often. Serve in gravy boat, with potatoes.

Rice and Bread Stuffing


  • Leftover Chicken Marninade
  • Water
  • 1/4 cup rice
  • Sage, to taste
  • Salt, to taste
  • 4 slices whole wheat bread, cubed
  • Cinnamon, to taste
  • 1/4 tsp sugar


  1. Add chicken marinade, water, and rice to a pot. Cook on medium heat until rice is done.
  2. Add  bread and spices and mix. Add more water if necessary.

Kale Salad with Cranberry Vinaigrette

  • 1 package Fresh Kale
  • 2 packets Roasted Sunflower Seeds
  • 3 Tbsp Water
  • 1/4 cup Cranberry Juice
  • 3 Tbsp Manao Soda (can sub lime juice)
  • a pinch Salt
  • 1 tsp Soya Sauce
  • 2 Tbsp Cooking Oil
  • Sugar (to taste)
  1. Rinse kale and shred to bite-sized pieces. Place in a bowl and pour sunflower seeds over the top.
  2. In a small bowl mix together remaining ingredients. Pour a small amount of the dressing over the salad and set the rest aside for guests to use at their leisure.

Tuesday, 11 October 2011

Quick n Easy Cous-Cous Platter

When you have scraps in the fridge one of the best ways to use 'em is to create a light, healthy, quick-to-fix cous-cous platter.

You can buy cous-cous bulk in many supermarkets and health food stores. Nothing could be easier to cook:


1 part cous-cous
2 parts water with 1/2 tsp salt, or soup stock (I love Rapunzel brand vegan vegetable bullion!)
(1 c. cous-cous + 2 c. water will serve 3-5 people depending on whether this is a side dish or full meal)

Boil the water or stock, add the cous-cous, immediately turn off the heat. Let it sit for 5 minutes & fluff it up with a fork. DONE.

While the cous-cous is sitting there for those 5 minutes ... make this

Quick-n-dirty Tunisian cous-cous sauce:

1/2 cup canned tomato or 1/2 small can tomato paste (2 T?) diluted to 1/2 cup
1/2 tsp cinnamon
1 tsp ground clove
pinch of paprika
dash of cayenne pepper
a tiny dash of cider vinegar
a pinch of brown sugar

Put the ingredients into a pan and heat briefly until hot, DONE!

The fixin's
Fix up bowls or plates with whatever you have:

lettuce bed is nice with scoop of cous-cous in the middle
diced veggies from fridge
sliced avocado

Drizzle the sauce over the platter.


~~ilyse kazar

Tuesday, 19 July 2011

Toasted Mediterranean Sandwiches

-sesame seed hamburger buns
-leaf lettuce
-tomato paste
-chopped yellow onion
-olive oil
-garlic powder
-black olives
-smoked gouda slices

Toast hamburger buns. If the buns won't fit in your toaster, flatten them first. (Or use a toaster oven). Fry onions in a pan with olive oil. Add garlic powder, basil and oregano to taste. Add olives and stir. Spread tomato paste on the top half of the bun. Stick gouda slices in the tomato paste. Place onion mixture on the bottom half of the bun. cover with leafs of lettuce. Close bun. Enjoy!

spinach raspberry salad

baby spinach
green leaf lettuce
sliced cucumber
hemp hearts
a dash lime juice

mix veggies. garish with raspberries and hemp hearts. add a dash of lime juice

bbq shrimp wraps

serves 2

soft tortillas

1/2 cup frozen shrimp
1 red bell pepper chopped
1 stalk celery chopped
2 green onions chopped

1 Tbsp honey mustard
1/4 teaspoon garlic powder
2 Tbsp bbq sauce
a dash powdered ginger
1 teaspoon olive oil
1 tbsp sesame seeds
3 Tbsp water
1/2 teaspoon worchestershire sauce
parmesan cheese garnish (optional)

in a pan fry shrimp and vegetables. add seasoning. let simmer until sauce thickens. place portions in wraps. garnish with parmesan cheese and fold.