Broccoli/Cauliflower Casserole
3+ cups broccoli flowerets
3+ cups cauliflower flowerets
2 eggs
½ cup mayo
1 medium onion
1 can mushroom soup
1 cup grated cheese
1/3 cup melted butter
1 box seasoned croutons, crushed 
Cook veggies for approx. 5 minutes (make sure they’re crunchy!) and set aside.  Beat eggs and add to them the chopped onion, soup and half cup of grated cheese.  Gently fold in cooked veggies and mix until coated with soup mixture.  Place in greased 2L casserole dish.  Sprinkle rest of cheese on top.  Mix crushed croutons into melted butter and spread mixture on top of cheese.  Bake 40 minutes at 350 degrees, covered for approx. 25 minutes and then uncovered thereafter.  Recipe can easily be doubled.  Enjoy! 

Apple and Pumpkin Curry Cream Soup (Gluten/Lactose Free)
1 tbsp. Vegetable oil
1 tbsp butter
1 medium chopped onion
2 medium Granny Smith apples, cored, peeled and diced
1 ½ tbsp. Curry powder
1 tsp. Cumin
1 tsp. Powdered ginger
¼ tsp. Ground cinnamon
3 cups chicken stock
2 cups apple cider
1 cup coconut milk (usually, I throw in the whole can)
2 cups canned pumpkin puree
1 tbsp. Honey
1 bay leaf
½ tsp. Each orange and lemon zest
½ tsp. Each salt and pepper
Heat a large saucepan over medium-high heat.  Add the vegetable oil and butter.  When the butter has melted, add the onion and sauté until soft and translucent, approximately 3 minutes.  Add the apples and spices and continue to sauté for 1 minute.  Add the chicken stock, apple cider, coconut milk, pumpkin puree, honey, bay leaf, zest and salt and pepper.  Stir well and bring to a boil.  Reduce heat and simmer for 30 minutes.  
Garnish with a dollop of sour cream and a sprinkling of fresh cilantro.
Serves 6-8
Prep time: 30 minutes
Cooking Time:  35 minutes

Krispie Cheese Crackers

3 cups Rice Krispies
½ lb. Sharp cheddar cheese, grated
1 cup butter
2 cups flour
½ tsp. Cayenne
½ tsp. Salt
2 tbsp. Sugar
Combine cheese, butter, flour, pepper and krispies.  Make into 1” balls.  Place on greased cookie sheet and flatten with a fork.
Bake at 350 degrees for 20 minutes.

Chocolate Oatmeal Bars
1 cup brown sugar, packed
½ cup butter or margarine
2 cups rolled oats
½ tsp. Vanilla
1 tsp. Baking soda
½ cup chocolate chips
Preheat oven to 350.
Blend brown sugar and butter then add dry ingredients.  Spread thinly in an ungreased 9” square pan.  Bake until lightly browned – 12-15 minutes.
Melt chocolate chips and spread over the top while still warm.  Cut before completely cooled.

Pineapple Carrot Cake (Gluten/Lactose Free)

1 1/2 cups dark Teff flour
1/2 cup sweet potato flour
2 tsp. xanthan gum
1 1/2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
2 1/2 tsp. ground cinnamon
4 eggs
1 1/2 cups vegetable oil
1 cup white sugar
2 3/4 cups shredded carrots
1 (8 ounce) can crushed pineapple, drained
3/4 cup raisins
1 cup flaked coconut

Preheat oven of 350 degrees F.  Grease and flour and 9 x 13 inch pan.  Mix together the flours, xanthan gum, baking powder, baking soda, salt and cinnamon.  Set aside.
 In a large bowl, mix sugar, oil and eggs.  Beat in flour mixture.  Stir in shredded carrots, pineapple, raisins and coconut.  Pour into prepared pan.
Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the centre of the cake comes out clean.  Allow to cool.
I iced this cake with regular birthday cake icing with two tablespoons of maple syrup added.  Lemon juice would also work well instead of the maple syrup.

Lazy Daisy Oatmeal Cake (Gluten-free/Lactose-free)
1 ¼ cups boiling water
1 cup rolled oats
½ cup margarine
1 cup white sugar
1 cup brown sugar, packed
1 tsp. Vanilla
2 eggs
1 cup light Teff flour
1/2 cup dark Teff flour
1 1/2 tsp. xanthan gum
1 tsp. Baking soda
¾ tsp. Cinnamon
½ tsp. Salt
¼ tsp. Nutmeg
Pour boiling water over oatmeal and let sit for 20 minutes.
Beat butter and sugars together until creamy then blend in vanilla and eggs.  Add oats mixture and mix well.  Sift together flours, xanthan gum, salt, soda, cinnamon and nutmeg.  Add to creamed mixture and mix well.  Pour into well greased 9” square pan.
Bake at 350 degrees for 55 minutes.  Do not remove cake from pan.  Frost while warm.
Coconut Frosting
¼ cup melted margarine
½ cup brown sugar, packed
3 tbsp. lactose-free milk
¾ cup sweetened coconut
1/3 cup raisins  (can substitute dried cranberries or walnut pieces too)
Combine all ingredients.  Spread evenly over warm cake.  Broil until frosting becomes bubbly.  Cake may be served warm or cold.



5 cups cooked rice vermicelli noodles.
2 cups napa cabbage cut into thin strips about 2" long
1 red pepper cut into fine julienne strips
1 yellow pepper cut as above
1 large carrot cut as above
2 ripe mangos cut into thin slices
3 green onions cut diagonally
3 lime leaves thinly sliced or lime zest
1/4 cup chopped fresh coriander
2 tbsp. lemongrass chopped very fine
1/4 cup chopped fresh mint
1/2 cup roasted chopped peanuts
lemon juice


1/2 cup peanut butter
1/4 cup rice vinegar
2 limes, juice of 2 and zest of 1
1 tbsp. fresh ginger, minced
2 cloves of garlic, minced
2 tbsp. brown sugar
2 tbsp. soy sauce
2 tbsp. teriyaki sauce
1/2 tsp. cayenne pepper
1/2 cup peanut oil

In a food processor, combine all of the salad dressing ingredients and process until smooth.  Toss together with the salad ingredients in a large bowl.  Just before serving, squeeze fresh lemon juice over the top and sprinkle with peanuts.

Vegetarian Slow Cooker Squash and Chickpea Curry

(Gluten and Lactose Free)
2-3 cups peeled butternut squash
2 cups cauliflower 
1 can (19 oz/540 ml) chickpeas with liquid
1 tbsp. Vegetable oil
1 onion, diced
2 cloves garlic, minced
1 tbsp. Minced ginger
3 tbsp. Curry paste
1 can (400 ml) light coconut milk
1 large handful of coriander (cilantro)
¼ cup peanut butter or cashew butter
2 cups packed baby spinach
1 cup frozen green peas
2 tbsp. Chopped coriander for garnish
In slow cooker, combine squash, cauliflower, coriander and chickpeas.  
In large skillet, heat oil over medium heat; fry onion, garlic and ginger, stirring occasionally, until light golden, about 7 minutes.  Add curry paste; cook, stirring, until fragrant, about 1 minute.  Add to slow cooker.
Add coconut milk to skillet; scrape up any bits and pour into slow cooker then stir in peanut butter.  Pour into slow cooker.
Cover and cook on low for about 4 hours or until vegetables are tender.  OR bake at 350 degrees for 45 minutes until veggies are tender.
Stir in spinach and peas.  Cover and cook on high for about 15 minutes or until spinach wilts.  Sprinkle with coriander to serve.

Crockpot Whole Chicken

- one roasting chicken
- one large onion
- one lemon, quartered
- fresh herbs
- paprika and onion powder

Roughly chop the onion and place it in the bottom of the crockpot.  
Fill the cavity of the chicken with fresh herbs and lemon pieces.
Put the chicken in the crockpot on top of the onion and sprinkle with paprika and onion powder.
There is no need to add any liquid.
Cook on low for one hour for every pound of chicken.
The meat is so tender that it will fall off the bones when you take it out.  DELICIOUS!!
Before cooking

After 7 hours for the 6 1/2 pound chicken.

Liquid in crockpot after cooking.