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.


Hands-on time: 15 minutes
Total preparation time: 1 hour
9 servings

* 1-1/2 cups brown sugar
* 2 tablespoons cornstarch
* Dash cinnamon
* Dash nutmeg
* 1-1/2 cups water
* 4 tablespoons butter
* 9 small or medium apples

In a 1½-quart saucepan, combine sugar, cornstarch and spices; stir together with a wooden spoon to remove any obvious lumps. Add water and stir. Bring to a boil over medium heat. Add butter. Cook until thick, stirring occasionally.

Meanwhile, rub a 9x9-inch glass dish with butter. Wash and core the apples and place right side up in the dish. Pour the sauce into and over the apples.

Bake 45 minutes at 325F. Halfway through baking, remove from oven and cover the apples with hot syrup again. Return to oven to complete baking. Serve hot or cold.

Cold Remedy Tea

I invented this recipe as a teen and it seems to work well as relief for cold symptoms. (And it even tastes pretty good).

1 tablespoon honey
2 teaspoons lemon juice
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 teaspoon dried or fresh mint
a sprinkle of ground cayenne (optional)

Put all ingredients in the bottom of a mug. Add boiling water and stir.

Apple Raisin Crisp


1/4 cup butter
1/4 cup water
1 egg
1 cup brown sugar
1/2 tsp vanilla
2 tbsp half and half cream

8-10 apples
1/2 cup raisins
3 Tbsp cinnamon
1/2 cup oats
1/4 cup granola
1/4 cup pecans

cut and core apples. mix in a 9" by 13" glass casserole dish. cover with 2 tbsp of cinnamon then oats, then the remaining cinnamon.

in a saucepan combine butter, water, egg and brown sugar over low heat. stir occasionally until sugar is dissolved and mixture begins to thicken. add vanilla and cream. stir and let thicken a bit more. pour half the mixture over the layer of oats. cover the pan with aluminum foil and bake 35-40 minutes or until apples begin to bubble.

remove foil and add granola and pecans. pour the remaining half of the sugar mixture over the crisp. cook and addition 5-10 minutes without foil.

Healthy Banana Pancakes with Blueberries and Yoghurt

* 1 1/4 cups whole wheat flour
* 2 teaspoons baking powder
* 1 egg
* 1 cup milk, plus more if necessary
* 1/2 teaspoon salt
* 1 tablespoon honey
* 1/3 cup pureed banana

* banana flavoured flax oil

* natural peanut butter
* cocoa
* honey
* water

*fresh blueberries

*vanilla yoghurt

Mix up flour, milk, egg, b. powder, salt, honey, and banana puree. Cook pancakes in flavoured flax oil. Mix peanut butter, cocoa, honey and water to make a chocolate, peanut butter spread. Spread between pancake layers. Top with vanilla yoghurt and blueberries.

Middle-eastern Meatballs

* 1 3/4 pounds ground beef
* 1 onion, finely chopped
* 1/4 cup raisins
* 2 eggs
* salt and pepper to taste
* 1 slice bread, diced (or bread crumbs)
* 1 tablespoon cinnamon

* 3/4 cup oil for frying
* 1 onion, finely chopped
* 1/2 cup raisins
* 3/4 cup water
* 2 tablespoons honey

* 1 tablespoon ground cinnamon
* 1 tablespoon cardamom
* 2 teaspoons cumin

Mix ground beef, onion, raisins, eggs, bread, and cinnamon. Form into balls. Heat oil, onion, raisins, water, and honey in a frying pan; fry meatballs in this mixture (covered) on medium heat until brown. Sprinkle on spices and flip meatballs. (Add more of these spices if desired.) Let simmer on low heat. Great by themselves or with a little shredded mozzarella.

Microwave Brownies

1 banana, mashed (I used two)
3/4 cup sugar (I subbed 3/4 cup honey)
1/4 cup vegetable oil
1 teaspoon vanilla
1 cup flour
1/4 cup cocoa
1/2 teaspoon salt
nonstick spray
semi-sweet chocolate chips, to taste
pecans, chopped (optional)

Mix all ingredients (except pecans) in a microwaveable dish. I used a Corningware serving sized dish. Top with pecans if desired. Microwave for 4-5 minutes depending on the power of your microwave. Best served with a tall glass of milk or a mug of tea! Dangerously delightful!

Hearty Perogy Soup

1/4 cup olive oil
3 medium onions, diced
1 package bacon, chopped
6-7 small to medium red potatoes, diced
1 1/2 cup water
4 large carrots, chopped
1 head broccoli, chopped
1 tbsp poultry seasoning
1/2 tsp seasoning salt
1/2 tsp pepper
1/4 tsp cayenne
1 tsp Montreal chicken spice
1 tsp rosemary
1 tsp garlic powder
2 tbsp parsley
1/4 cup cheddar, diced
10 bacon and cheddar perogies, chopped
2 cups half and half cream

Sautee onions with olive oil and bacon in the bottom of a large pot. Add spices, potatoes, and water. Let simmer. Add carrots and broccoli and 1 cup of cream. Let simmer, stirring ocassionally. When potatoes are almost cooked through add cheddar and chopped perogy. Stir and cook on low. When potatoes are fully cooked add remain cream and remove from heat.

Bean dish ideas from LearningLifeLong

Just pasting in from the AWU page so I can find these great ideas again when I need them:

  • Tomato paste and soy cheddar are my favorite. 
    Or vegetable curry with beans over rice... use cumin, vegetable masala, curry powder, chili powder, garlic, onion, basil, and a dash of cinnamon. 
    Or make hearty harvest soup with vegetable broth, carrots, onions/leeks, celery, potatoes, beans, corn, and rice. Mix up the types of rice too. For instance I like wild rice on occasion, or sticky rice, or brown rice.
  • How about mixing baked beans in tomato sauce with rice to make a thick patty, then serve it like a hamburger?
  • My cookbook suggests gungo beans or kidney beans with pumpkin/squash, spinach/kale an rice. the spices are onion, jalapeno, garlic, ginger, cumin, cloves, allspice, and salt. or caribbean rice: oil, onion, carrot, garlic, chile pepper, long grain rice, vegetable stock, coconut milk, kidney beans, thyme, allspice, salt, and pepper. (Sorry, but I do love cooking

Beans on Board

(from Norma Levy)

Saute onion and garlic, add chile powder for 30 secs, then add pinto or kidney beans, lightly drained, ketchup, a little molasses (or if you dont have, brown sugar) a dash of soy sauce, a little wheat germ or flour to thicken, and serve on whole grain toast. It reminds of a cross between my mom's baked beans and a sloppy joe.

Sauce Pois

(from Leslie Gildart)

Rinse Black Beans. Combine Scallions, Parsley, Shallots (basically some minced onion), and Hot Pepper (you can use dried cayenne or a little hot sauce - we use whatever hot sauce we have) to form a paste . Heat some oil in a pot and add paste, beans, and scallions (if you have them). Add water, parsley, and bring to boiling. Cover and simmer for 2 hrs. or until beans are tender. Process beans and juice in a food processor, or blender. Force through a strainer. Return sauce to low heat and season to taste. Serve over rice.

Conversions and Substitutions Chart

(Feel free to edit as required.)

Product Differences:
• Sugar (white) = granulated, fine granulated, or castor sugar
• Powdered Sugar = Icing sugar, confectioner's sugar
• All-purpose flour = enriched, bleached or unbleached household flour. Self-rising flour can be used in a recipe with a leavening agent if you leave out that leavening agent (baking powder, baking soda) and salt.
• Golden syrup = light coloured corn syrup
• Cornstarch = cornflour
• Baking soda = bicarbonate of soda
• Vanilla = vanilla extract, vanilla essence
• Green, red, or yellow sweet peppers = capsicums, bell peppers
• Golden raisins = sultanas

• 1 teaspoon Baking Powder = 1/2 teaspoon baking soda and 1/2 teaspoon cream of tartar
• 1 Tablespoon Balsamic vinegar = 1 tablespoon cider vinegar, or red wine vinegar plus 1/2 teaspoon sugar
• 1/2 cup sweetner = 1/2 cup maple syrup, honey, molasses, black sugar, coconut sugar, maltose, fruit juice concentrate
• 1 tablespoon miso = 1/2 teaspoon sea salt, 2 tablespoons shoyu
• 1/4 teaspoon dry herbs = 2 teaspoons fresh herbs
• 2 teaspoons dry yeast = 30g (1 oz) compressed fresh yeast
• 1 cup sour cream = 1 cup plain yoghurt
• 1 cup brown sugar = 1 cup white sugar, 2 cups powdered sugar
• 1 cup carob = 1 1/2 cups cocoa
• 3/4 tablespoon carob = 1 square chocolate
• 1 cup white flour = 1 cup whole wheat flour minus 2 tablespoons

Oven Temperature Equivalents:

Volume and Weight:
• 1 cup butter, castor sugar, or rice = 8 ounces, 1/2 pound, 250 grams
• 1 cup flour = 4 ounces, 1/4 pound, 125 grams
• 1 cup icing sugar = 5 ounces, 150 grams
• Canadian and US volume for a cup measure = 8 fluid ounces, 237mL, but the standard equivalent is 250mL
• 1 British Imperial cup = 10 fluid ounces
• In Australia, 1 tablespoon = 20mL, there are 4 teaspoons in an Australian tablespoon
• All spoon and cup measurements should be level unless otherwise stated
• The abbreviation for pound = lb.

Common Weight Range Replacements:

Baking Pan Sizes:

US/Standard Metric Equivalents:

1/8 teaspoon = 0.5mL
1/4 teaspoon = 1mL
1/2 teaspoon = 2mL
1 teaspoon = 5mL
1 tablespoon = 25mL
1/4 cup = 2 fluid ounces = 50mL
1/3 cup = 3 fluid ounces = 75mL
1/2 cup = 4 fluid ounces = 125mL
2/3 cup = 5 fluid ounces = 150mL
3/4 cup = 6 fluid ounces = 175mL
1 cup = 8 fluid ounces = 250mL
2 cup = 1 pint = 500mL
1 quart = 1000mL = 1 litre

Creative Use of Leftovers (to save money)

Hello Everyone!

I was just wondering about some of the ways you utilize your leftovers to help save money. One thing I do is I make really big batches of tomato sauce whenever I make it. The ingredients are quite affordable and the sauce will last a fairly long time in the fridge or freezer. You can save money by buying ingredients in bulk! Also, you can adapt the leftovers easily so you don't get bored with them. You can start with a marinara sauce which you can serve over chicken or rice, or as a pizza sauce. The next night you can add veggies and/or meat and spices to make pasta sauce. The third night you can add kidney beans and chili powder and you have chili!

Leave some comments about ways you use your leftovers!


Carrot and Black Bean Pasta Sauce

-1 can crushed stewed tomatoes
-1 can tomato paste
-2 carrots, grated
-1 cup black beans
-1/2 an onion, diced
-2 tsp garlic powder
-basil and oregano, to taste
-salt and pepper, to taste
-garnish with either parmesan cheese or hemp seeds
-your favourite pasta (I love whole grain Penne)

In a frying pan mix together stewed tomatoes, tomato paste, shredded carrot, onion, black beans, and spices and cook over medium heat until all ingredients are soft. Serve over your favourite pasta with either parmesan cheese or hemp seeds. Feeds one family. Very filling!

Banana and Mango with Sweet Sticky Rice

-1 can coconut cream/milk
-3 Tbsp sugar
-1/2 tsp salt
-2 cups boiled rice (white rice works best)
-1 banana, sliced
-1 ripe mango, peeled and sliced
-shredded coconut (to taste)
-sesame seeds


In a frying pan or wok boil together coconut milk, sugar, and salt over medium heat. Stir frequently. When boiled, divide the mixture in half and set one half aside. Add the boiled rice to the coconut milk left in the pan and cook over low heat until thick. Put rice mixture on a plate and add mango and banana. Pour the remaining coconut mixture over the top and garnish with shredded coconut and sesame seeds. Makes enough for 4-6 people. Good served warm or chilled.

Cookbook Name

We are currently trying to decide on a good name for the cookbook!

Here are some suggestions:

1. The Awesome Women Cookbook!
2. Community Kitchen
3. 101 Recipes your husband can cook for you
4. Fuck It, You CAN Cook!

If you have any others, leave a comment!


Welcome to the AWU Cookbook!

Feel free to share your recipes here. In order to join you must send me your Google Account (a Gmail address) to my email: panademona(at)gmail(dot)com with the subject line "AWU Cookbook" I will then add you as a contributor and you will be able to add entries!

Make sure you add labels to your entries for which categories they belong in, to make them easier for other members to find! Examples of Categories: Desserts, Entrees, Vegetarian, etc.