Slow-Cooker Spaghetti and Meatballs

1 lb frozen meatballs
1/2 cup chopped onion
3 1/2 cups vegetable juice (I use V8)
1 6-oz can of tomato paste
2 tsp italian seasoning
1 tsp dried parsley
1 tbsp olive oil

1. Cook onions in olive oil over medium heat until translucent.
2. Place meatballs in greased slow cooker insert. Add onions, juice, tomato paste and herbs, and cover.*
3. Cook on low for 6-8 hours.
4. An hour before you eat, add the spaghetti. Stir occasionally to prevent clumping.>

*At this point, the insert can be stored in the fridge. Just get it started before you leave for the day, and dinner's hot and ready 30 minutes after you get home.

The vegetable juice in this dish is a good way to sneak veggies into your meal.

Pumpkin Pancakes

1/2 cup all-purpose flour
1/2 cup whole wheat flour
3 tbsp raw sugar
2 tsp baking powder
1 tsp baking soda
1 tsp ground allspice
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1 3/4 cups milk
1 can (15 oz.) pumpkin puree
1 tbsp molasses
1 egg
2 tbsp vegetable oil
2 tbsp vinegar

1. Combine the flour, sugar, baking powder, baking soda, spices and salt in a medium bowl.
2. In a separate bowl, whisk together the milk, pumpkin, molasses, egg, oil and vinegar.*
3. Add dry ingredients to wet and stir lightly.
4. Heat a lightly oiled frying pan over medium high heat and reduce heat to medium.
5. Scoop the batter onto the griddle, using 1/4 cup for each pancake. Spread the batter out so that each pancake is 1/4-1/2 inch thick.
6. Brown on both sides and serve hot.

*Buttermilk can be used in place of the milk and vinegar. I just never have any!

Serve with maple syrup. I'm always in search of healthy ways to sneak vegetables into my family's diet. My toddlers gobble these pancakes up! The whole wheat flour adds to the heartiness of this dish.

Chocolate Chip Banana Bread

1 3/4 cup flour
1 cup oil
1 tsp baking soda
1 1/3 cup sugar
7 tbsp cocoa powder
3 eggs
1/8 tsp salt
1 tsp vanilla
1 tbsp instant coffee powder
5 ripe bananas (well mashed)
1/4 cup semi-sweet chocolate chips

1. Preheat oven to 350 degrees F.
2. Sift together the flour, baking soda, salt and cocoa powder. Set aside.
3. Using a mixer, beat together the oil, sugar, eggs and vanilla until well blended.
4. Add the coffee powder and the well mashed bananas.
5. Add the flour mixture in thirds, beating only until well blended after each addition. Don't over-beat!
6. Stir in the chocolate chips.
7. Pour the batter into a VERY WELL GREASED 9" x 5" loaf tin.*
8. Bake on the middle rack of the oven. The 9" x 5" tin will take 70-80 minutes, a small tin 45-50 minutes. Bake until a toothpick inserted in the center of the loaf comes out clean.
9. Remove from the oven, cool bread in the pan(s) 5 minutes. Remove from the pan(s) and complete cooling on a wire rack.

* If the bananas are large, there may be some leftover batter, which can be baked in a small loaf tin.

If you have the patience, let the bread sit overnight for the flavor to develop! I got this recipe from my friend Dustin. He's a wonderful baker, and this is one of his best dishes.

Sour Cream French Toast

3 eggs
3 tbsp sour cream
1/4 cup water
1/2 tsp cinnamon
1/4 tsp nutmeg
pinch salt
8 slices bread
butter for frying

1. Beat eggs, and add sour cream, water, cinnamon, nutmeg and salt. Beat until you can no longer see sour cream chunks.
2. Pour the batter into a shallow dish.
3. Heat small pat of butter on medium heat.
4. Place a slice of bread in the batter. Quickly turn over in batter.
5. Fry toast, turning once, until browned on both sides.
6. Repeat, adding a small amount of butter each time, until batter and bread are exhausted.

I came up with this recipe when I'd already beaten eggs for french toast and found myself out of milk. My husband asked that I use this as my standard recipe, because he likes the "bite" the sour cream adds to the dish. I like to put a plate in my oven, set the oven to the lowest setting, and place the cooked toast in the oven to keep it warm while I finish the batch.

Slow Cooker Chicken Spinach Curry

1/2 cup red lentils
2 tbsp curry powder
2 tsp ground coriander
1 tsp whole cumin seeds
1 1/2 cups chicken stock, boiling
8 chicken thighs, skinned
8 0z frozen spinach
1 tbsp chopped cilantro
salt
black pepper

1. Rinse and drain lentils.
2. Put lentils, curry powder, coriander, cumin seeds and stock in slow cooker. Cover and cook on high for 2 hours.
3. Place chicken in the slow cooker and push down into sauce. Recover and cook for 3 hours on high.
4. Add spinach and cilantro to slow cooker and push into sauce. Cook for another 30 minutes, until spinach wilts.
5. Season with salt and pepper to taste.

I serve this with basmati rice, cabbage bhaji, and sweet pickles.

Curry Powder

2 tablespoons ground cumin
2 tablespoons ground coriander
2 teaspoons ground turmeric
1/2 teaspoon crushed red pepper flakes or paprika
1/2 teaspoon ground (dry) mustard
1/2 taspoon ground ginger

1. Mix all ingredients and store in an airtight container.

Today, I found myself out of curry powder for the slow cooker chicken curry I was making, so I made do with this recipe.

Root Vegetable Mash

5 carrots
2-3 parsnips
2 small turnips
3 tbsp butter
1/2 tsp salt
1/2 tsp black pepper

1. Peel all the vegetables and chop into chunks.
2. Heat water to boiling in a large pot and add all vegetables. Bring back to a boil and simmer until tender, about 30 mins.
3. Drain well.
4. Add butter, salt and pepper and mash vegetables until well mixed.
   

Pommes de Terre au Gratin

6 medium potatoes*
1/4 cup butter
1 medium onion, finely chopped (1/2 cup)
1 tbsp flour
1 tsp salt
1/4 tsp black pepper
2 cups milk
8 oz roughly grated Cheddar cheese (2 cups)
1/4 cup bread crumbs

1. Scrub potatoes, rinse, and cut into thin slices.
2. Melt margarine in saucepan over medium heat.
3. Add onion to butter and cook until tender, about 2-3 minutes.
4. Stir in flour, pepper and salt.
5. Remove from heat and add milk and 1 and 1/2 cups cheese.
6. Return to heat and stir until boiling. Allow to bubble for 1 minute.
7. Layer potato slices in a large baking dish.
8. Pour cheese sauce over potatoes.
9. Bake in preheated 360 degree oven until lightly browned, 45-60 mins.
10. Mix breadcrumbs and remaining cheese, and sprinkle this topping over the potatoes. Sprinkle with paprika.
    
11. Return dish to the oven for another 15-20 minutes, until cheese is melted and top is golden brown.
    

*I used Idaho potatoes.

Raspberry Whole Wheat Pancakes

2 cups whole wheat baking mix
1 1/2 cups milk
2 eggs
1 cup frozen raspberries, thawed
Butter

1. Beat together the baking mix, milk and eggs.
2. Heat a skillet over medium heat.
3. Add a dab of butter to the center of the skillet. Pour1/4 cup of batter onto the skillet and immediately dot the pancake with 3-7 raspberries.
4. As soon as the pancake is firm, flip over and cook until light brown.
5. Repeat steps 4 and 5.

Makes 15 pancakes.

Serve these pancakes with maple syrup or raspberry syrup and butter. They're an excellent way to sneak fruit into a pancake-lover's diet.

Chocolate Almond Meringues

3 egg whites, room temperature
1/4 tsp cream of tartar
2 tbsp cream of tartar
1/2 cup sugar
1/4 tsp almond extract

1. Preheat oven at 150 degrees. (My oven only goes down to 170, but lower would be better.)
2. Using the fastest setting on your mixer, beat the egg whites and cream of tartar until they form stiff peaks.
3. Sift sugar and cocoa powder into mixture. Beat until combined.
4. Add almond extract and stir in.
5. If the eggs are no longer holding their stiff peaks, beat again until they do.
6. Pipe 2-3 tablespoon mounds onto cookie sheet lined with parchment paper. I find it easiest to spoon the mixture into a disposable zipper bag, seal it, and snip a corner off.
   
7. Bake for two hours. Turn cookie sheet halfway through to ensure that meringues dry evenly.
8. Leave meringues to dry overnight.

These meringues turned out chewier than I wanted. Next time, I'll store them with a desiccant packet, and perhaps try meringue powder.

Sticky Spicy Meatballs

For the meatballs
2 lbs lean ground beef
1 large onion
1 bunch cilantro leaves, finely chopped
2 tbsp pepper
1/2 tsp salt
3 tbsp vegetable oil

For the sauce
14.5 oz can chopped tomatoes
1 medium onion, chopped
4 tbsp garlic chili sauce*
1 inch ginger root, finely chopped
2 tbsp dark soy sauce
1 tsp pepper
4 tbsp vegetable oil

Meatballs

1. Mix beef, onion, cilantro, salt and pepper until evenly mixed and smooth, either by hand or in a mixer.
2. Roll into balls, 1 tbsp of mixture each, with moistened hands. It is easiest to stack layers with Saran wrap between them.
   
3. Heat 1 tbsp oil on medium heat in a large frying pan and brown meatballs on all sides. Add oil as needed, and remove any onion pieces before adding a new batch to the frying pan.
4. Arrange the meatballs in a single layer in a 9" x 13" baking dish. (After this step, meatballs can be refrigerated overnight.
   

Sauce

1. Heat remaining oil on medium in a saucepan.
2. Fry onion until the edges begin to brown.
3. Add tomatoes and simmer for 3-4 minutes.
4. Add ginger, pepper and soy sauce. Simmer for 5-6 minutes.

Putting it together

1. Preheat oven to 375 degrees.
2. Ladle sauce over prepared meatballs.
3. Cover dish with aluminum foil and bake for 40 mins.
4. Remove foil and bake for another 20 minutes.

*I use the Maggi Taste of Asia Sweet Chili Sauce, available in the "ethnic foods" section of the store.

This is my mother's recipe, and I've been asked to share it a number of times. The work it takes is worth it!

Sausage Apple Breakfast Bake

1 medium apple
12 small sausage links
1 cup whole wheat baking mix
2/3 cup milk
1 egg
2 tbsp sugar
2 tbsp butter, melted
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg

1. Preheat oven to 400 degrees.
2. Grease 9" pie plate.
   
3. Peel, core and finely chop apple.
4. Cook sausage on medium-low, turning occasionally, until cooked through, about 15 minutes.
5. Drain sausage on paper towels.
6. In a large bowl, mix baking mix, milk, egg, sugar, butter, cinnamon and nutmeg.
7. Stir in apple.
8. Spread batter in the greased pie plate.
9. Arrange sausages in a spoke pattern on top of the batter.
10. Bake 15-20 minutes, until golden brown.

I took this recipe from the back of a package of Hormel Maple Little Sizzlers.

Whole Wheat Baking Mix

2 cups all-purpose flour
2 cups whole wheat flour
1 tbsp baking powder
1/2 tbsp salt
1 tsp cream of tartar
1 cup dry nonfat milk
1 cup shortening

1. Place all ingredients in your mixer bowl.
2. Use whisk attachment and mix at low speed until mixture is evenly mixed. It will look mealy.
3. Store in air-tight container and store either in refrigerator or at room temperature. Use within about 3 months.
   

This mix can replace Bisquick or other purchased mixes in pancakes, muffins and other baked goods.

Peppermint Marshmallows

3 packages unflavored gelatin (21 grams)
1 cup cold water
1 1/2 cups sugar
1 cup corn syrup (the clear kind)
3/4 tsp peppermint extract
1/4 tsp vanilla extract
1 teaspoon salt
red food colouring (optional)
powdered sugar

1. Dust a large baking dish (Mine is 9" x 11".) with powdered sugar.
   
2. Place the gelatin in the bowl of your stand mixer (whipping attachment) and pour 1/2 cup of the water over it. Allow it to sit while you prepare the syrup.
3. Place remaining 1/2 cup water, corn syrup, sugar and salt into a medium saucepan. Use a candy thermometer to monitor the temperature and boil, stirring often, until the mixture reaches 240 degrees (hard ball).
4. Turn mixer onto speed 2 (I have a Kitchenaid) and slowly pour the hot syrup into the softened gelatin.
   
5. Add the peppermint extract and increase the mixer speed to 10. Whip until mixture is thickened and white (6 to 8 minutes).
6. (Optional) Add 3-4 drops food colouring and stir in lightly for marbled white and pink marshmallows.
7. Pour into the prepared baking dish. Dust the top with additional sugar and let stand, uncovered, overnight.
8. Cut into squares with kitchen scissors and roll in more sugar. (Marshmallows will be sticky.)
   

These marshmallows are great in hot chocolate. If you want a more pronounced minty flavour, increase the peppermint extract to 1 tsp and leave out the vanilla..

Double Orange Roughy

4 pieces orange roughy or other mild-flavoured fish
1/4 cup orange juice
3 tbsp soy sauce
1 tsp brown sugar
1 tbsp vegetable oil

1. Heat oil over medium heat.
2. Cook fish, turning once, until opaque all the way through, about 3 minutes per side.
3. Mix the orange juice, soy sauce and brown sugar.
4. Pour the sauce over the fish and cook for another 2 minutes.

I serve this over couscous. Simple, healthy and delicious.

Cinnamon Rolls

3/4 cup plus 2 tbsp water
4 tbsp butter, softened
1 tsp salt
1/4 plus 1/3 cup sugar
2 1/2 cups flour
1 tsp yeast
2 tsp cinnamon

1. Place the water, 2 tbsp butter, salt, 1/4 cup sugar, flour and yeast in your bread maker. This is the order my bread maker likes, but yours may differ.
2. Run your machine on the dough cycle for a 1 lb loaf.
3. Grease a 9" by 9" pan. Glass works great.
4. Flatten dough into rectangle. The thinner the rectangle, the more swirls to your rolls. I usually make mine 6" by 12". You can use a rolling pin, or just pat it out with your hands. My girls love this part!
   
5. Spread remaining 2 tbsp butter on dough.
6. Mix remaining 1/3 cup sugar and cinnamon. Sprinkle this over the dough.
7. Roll the dough tightly along the long edge. You'll end up with something resembling a sausage. Pinch the edge into the dough to seal.
8. Cut roll into 9 slices of equal width. Arrange the slices, cut ends down, in a square in the pan.
9. Cover and let rise for an hour. This recipe is very forgiving. I've let it rise anywhere between half an hour and 2 hours, and they've come out great.
10. Preheat oven to 375 degrees.
11. Bake 25-30 minutes until golden brown.
12. Turn onto a wire rack. I find it easiest to take one cooling rack, cover the pan with it and then turn the pan over. I then take a second cooling rack, put it upside down on the rolls, and flip the whole thing over. This way you don't end up with burning cinnamon goop all over you, not that I've ever done that!
13. Frost with cream cheese frosting or vanilla glaze.
    

These cinnamon rolls are super-easy and have been requested as our Christmas breakfast tradition. I've doubled the recipe with great success. My husband has been known to eat 8 of these at one sitting.

Amaretto Brownies

2/3 cups sliced or slivered almonds
8 oz semisweet chocolate
1/3 cup plus 3 tbsp butter
1 1/4 cups flour
1/2 cup sugar
3 tbsp amaretto (could use 1 1/4 tsp almond extract)*
1 tsp baking powder
1/2 tsp salt
2 eggs, lightly beaten
2 cups powdered sugar
1 to 2 tbsp milk

1. Heat oven to 350 degrees.
2. Grease 13" x 9" pan.
3. Place half the almonds in a food processor or coffee grinder and process in pulses until ground.
4. Heat chocolate and 1/3 cup butter in large saucepan over low heat, stirring often, until melted. (Leave remaining butter out to soften.)
   
5. Remove saucepan from heat and stir in ground almonds, flour, sugar, 2 tbsp amaretto or 1 tsp extract, baking powder, eggs and salt.
6. Spread batter in pan and bake 22-27 minutes. (I stick a toothpick in the center. If it comes out clean, it's done.)
7. Cool brownies completely.
8. Mix powdered sugar, 3 tbsp butter, 1 tbsp amaretto or 1/4 tsp almond extract, and 1 tbsp milk until smooth. Add the extra tbsp milk if needed.

* I use the amaretto in the brownies and the almond extract in the frosting. I like the amaretto flavour better, but don't want my toddlers to ingest the alcohol in the frosting, since it doesn't get cooked away. I know, it's paranoid of me, but I'm a protective mom.

Pear-and-applesauce

4 ripe pears*
2 medium apples**
1 tsp ground cinnamon
pinch ground cloves
pinch ground nutmeg

1. Peel, core and cut the fruit into chunks.
2. Put all the ingredients in a saucepan and cook over medium heat until mushy. This takes about 30 mins.
3. Process sauce to desired texture.***

* I use Bartlett pears.
** I prefer Granny Smith for their tartness. Gala apples are a good choice if you like a sweeter sauce.
*** Today, I just used the back of a spoon to break down any large pieces, making a very chunky sauce. Usually, I run into through my manual food processor, which leaves some small chunks. When the twins were new to solid foods, I used my blender to make a very smooth sauce.

The spices are my family's preference, but this pear-and-applesauce is equally delicious with no spices all, smaller quantities, or different flavours. We eat it straight, but it would be great on oatmeal, granola or pancakes.

Chicken Marsala

1 lb chicken breast tenders
1 cup marsala wine (1 1/2 cups if you want a lot of sauce)
1/4 cup whole milk
1/4 cup flour
generous pinch salt
generous pinch pepper
3 tbsp vegetable oil

1. Heat the oil on medium heat.
   
2. Mix the flour, salt and pepper.
3. Cover the chicken pieces with the seasoned flour.
4. Brown the chicken in the oil, turning once.
5. Remove the chicken pieces from the pan and set aside.
6. Pour marsala wine into the pan and reduce by half.
7. Add milk and stir in.
8. Once the sauce is bubbling, return the chicken to the pan and cook until the sauce is thick. Make sure to coat the chicken well.
   

I've got a sick baby, and wanted to make something nutritious and relatively quick that would appeal to two-year-olds and adults alike. Since my husband was still at the grocery store 20 minutes before lunch had to be on the table, I made do with what I had on hand. I would have liked to add mushrooms to the pan before adding the marsala. I'll do that next time I try this recipe and report the results.

I paired this chicken with creamed corn and flavoured rice with peas. Perhaps this isn't a traditional partnering with chicken marsala, but it's a balanced meal, and my kids ate it!