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Breakfast
3 Award-winning banana pancakes

4 English muffin bread

5 Pumpkin spice granola

 Award-winning
banana pancakes
Submitted by Steven Back
15 MINUTES | 12 PANCAKES

These are made every Saturday morning and 2 year old

Audette usually manages to out eat everyone else.

Ingredients Combine all the dry ingredients. In a separate

1 Cup All-purpose Flour
1 Tablespoon white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
1 cup milk
2 tablespoons vegetable oil
2 ripe bananas, mashed
Canadian Maple Syrup
bowl, mix all the wet ingredients (minus
maple syrup). Add fruit (ex. Northern
Blueberries), Chocolate chips, etc if desired.
Stir flour mixture into banana mixture.
Heat a lightly oiled griddle or frying pan over
medium heat. Pour or scoop 1/4 cup of batter
onto the griddle. Cook until pancakes are
golden brown on both sides.

3
 English muffin bread
Submitted by Erica Caden
2.5 HOURS | 2 LOAVES

This recipe was developed for use in a
microwave oven. It will not brown during
baking, but it makes wonderful toast with
excellent flavor, and you don’t need a
brown loaf to make toast, really. My mother
made this growing up, and I have fond
memories of watching the microwave while
it's cooking! It's delicious toasted, with jam.
Originally from "Beard on Bread" by James
Beard, 1981. My mother's comments after
years of baking this are in parentheses.
Ingredients
5 c all-purpose flour, approximately
2 packages active dry yeast
1 tbsp granulated sugar
2 tsp salt
2.5 c milk
0.25 tsp baking soda dissolved in 1 tbsp
warm water
Optional: 0.5 c raisins coated with 2 tbsp
cinnamon
pan.)
In a large mixing bowl combine 3 cups of the flour, the yeast,
sugar and salt.
Heat the milk in a saucepan until warm, 100˚- 115˚F and
add to the flour mixture, beating by hand or in a mixer (I use
a mixer for the entire batch) until quite smooth.
Stir in enough of the remaining flour to make a stiff batter,
adding a little more flour if needed.
Cover the bowl, place in a warm place, (I put it back in the
microwave) and let the batter rise until light and doubled in
bulk, about 1 hour.
Stir down the yeast batter and thoroughly blend in the
dissolved soda. Divide the batter between two oiled 8 1/2 X
2 1/2 inch glass tins or 1 1/2 quart soufflé dishes. (I add
cinnamon coated raisins to one loaf.) Cover and let rise in a
warm place until doubled in bulk, about 45 minutes.
Cook each loaf, uncovered, in the microwave oven for 6 ½
minutes or until no doughy spots remain. Cool for 5 minutes,
then loosen the edges and remove from the pan. (This can
be tricky. Be patient and let one end of the bread drop down,
or coax it down, and it pulls the rest of the bread from the

Cool completely. To serve, slice and toast.

4
 Pumpkin spice granola
Submitted by Christa Paquette
1 HOUR | MAKES 7 CUPS

Simply the best granola I've ever tasted! This recipe is from
the cookbook "Yum & Yummer" by Greta Podleski, one of
my favourite and most used cookbooks in my collection!

Ingredients Preheat oven to 325'F. Line a large sheet pan with

3 cups old-fashioned (large-flake) oats
1 cup chopped nuts (almonds, pecans,
walnuts, pistachios or a combination)
1 cup unsweetened large-flake coconut
1/2 cup pumpkin seeds
1/4 cup flaxseeds
1/2 cup pure maple syrup
1/2 cup canned pure pumpkin (NOT
pumpkin pie filling)
1/4 cup coconut oil or butter
3 Tbsp coconut sugar or brown sugar
1 Tbsp pumpkin pie spice
1 tsp ground cinnamon
1 tsp vanilla
1/4 tsp sea salt
3/4 cup dried cranberries
parchment paper and set aside.
In a large bowl, combine oats, nuts, coconut, pumpkin
seeds and flaxseeds (do not add cranberries). Mix well.
In a medium pot, combine maple syrup, pumpkin,
coconut oil, sugar, spices, vanilla and salt. Cook and
stir over medium heat until coconut oil is melted and
sugar is dissolved. Pour maple-pumpkin mixture over
oat mixture. Mix well, until no dry oats remain. This
may take a minute or two of stirring.
Transfer wet granola mixture to prepared pan and
spread as thinly and evenly as possible. Bake for 30 to
35 minutes, carefully removing the pan from the oven
and stirring granola every 10 minutes. This will ensure
even baking. Cook until granola looks "toasty" and
golden, but not brown. Be careful not to burn it!

Remove pan from oven and let granola cool

completely. Add cranberries and store in an airtight
container for up to 1 week. The granola can also be
stored in the fridge to prolong freshness.

5
 Starters,
soups, salads &
sides
7 Bacon cheddar ranch roll-ups

8 Mediterranean tomato & feta dip

9 Stuffed grape leaves - Warak Enab

10 Stuffed bell pepper soup

11 Erica's crunchy coleslaw

12 Festive cran-broccoli salad

13 Southwestern salad

14 Spicy cucumber stuffed kimchi

15 Traditional Korean kimchi

16 Traditional Newfoundland dressing

 Bacon cheddar ranch roll-ups
By Stephanie Riutta
30 MINUTES | SERVES 3-4

This is my go-to potluck recipe! It's super easy

to double or triple the recipe as you wish!

Ingredients In a bowl, mix together the cream cheese and

8 oz. cream cheese ranch dressing, mix until smooth.
1/4 cup ranch dressing
Stir in cheese, bacon and chives.
1/2 cup finely shredded cheese
6 pieces of cooked bacon Spread a generous layer over tortillas.
1 tbsp. minced chives
Roll tightly and slice into 1 inch pieces.
6 small or 3 large flour tortillas

Image: Bettycrocker.com 7
 Mediterranean tomato & feta dip
An addictive dip submitted by Dave Bailey

12-20 MINUTES | SERVES 6-8

Ingredients In a bowl, mix the tomatoes, olives, onion, garlic, 1

1 cup cherry tomatoes, halved tablespoon of the parsley, oregano, olive oil and a few
1/3 cup chopped, pitted Kalamata olives grinds of pepper.
1 clove garlic, minced
On a grill: Heat your grill to medium-high. Set the feta block
1/4 cup thinly sliced red onion
in the middle of a piece of foil. Pile the tomato mixture on
2 tablespoons finely chopped fresh flat-
top of the feta. Fold up the edges of the foil so that it will
leaf parsley, divided
hold in any liquid as it cooks. Place the packet straight on a
1 teaspoon dried oregano
grill for 15 minutes to warm it through. Remove from grill
1 teaspoon olive oil
and transfer to plate or serving dish.
Freshly ground black pepper
8- to 10-ounce block feta In the oven: Heat oven to 400°F. Check to see that your dish
Crackers, flatbread, pita chips, or crostini, is oven-proof. (I didn’t!) Place the block of feta in the middle
for dipping of your dish. Pile the tomato mixture on top of the feta. Bake

for 15 minutes.

Both methods: The feta will not melt, just warm and soften.
Garnish with parsley and serve with crackers; eat
immediately. As it cools, the feta will firm up again. We
found that the dish could be returned to the oven to soften it
again. We did this with leftovers, too.

8
 Stuffed grape leaves
Warak Enab
Submitted by Blaire Flynn
1-2 HOURS | SERVES MANY
These are a family staple and a total comfort
food. A simple dish with lots of variations,
these come together with basic ingredients.
They take some time to prepare and are
totally worth the work.
Ingredients
1/2 cup chopped and toasted pine nuts
(optional)
1 1/2 cups long grain white rice
1 medium onion, minced
1/2 cup chopped fresh parsley
6 tbsp freshly squeezed lemon juice,
divided
1 tbsp lemon zest
2 tsp dried mint
1 tsp dried dill
Salt and pepper
1 3/4 cups water or vegetable broth,
divided
1 jar of grape leaves (about 50 fresh,
blanched)
1/2 cup extra virgin olive oil
Fresh parsley, lemon slices, and olives (for
garnish - optional)
You will also need: a medium pot, a sauté
pan with high sides or a large pot, a plate
Pour ¼ cup of olive oil into a medium pot and heat it over
medium. Add minced onion to the pot and sauté until soft. Add
the rice to the pot and stir to combine. Sauté for another minute.
Pour in ¾ cup water or broth and lower the heat; simmer the rice
uncovered for about 10 minutes till the liquid is absorbed and the
rice is half cooked. Do not cook the rice fully, or you’ll end up with
mushy grape leaves! Just cook it to an al dente texture. Remove
pot from heat.
Add toasted pine nuts, all spices, 2 tbsp fresh lemon juice and
lemon zest to the pot of rice. Stir until all ingredients are well
combined. Let the mixture cool to room temperature. Sort out any
damaged/ torn leaves. These will be used to line the bottom of
your saute pan to line it and create a bed for the stuffed leaves.
Place a grape leaf shiny (smooth) side down, vein (bumpy) side
up, on a flat surface like a cutting board. Place 2 tbsp of rice
filling at the base end of the leaf, near where the stem was.
Fold the stem end up over the filling. Fold the edges of the leaf
inward. Continue rolling the leaf till it forms a neat rolled
package. Repeat the process with the remaining leaves till all of
the filling is gone. (look up some pictures online for the rolling
steps above)
Place the stuffed leaves in the bottom of the saute pan or large
pot. Pack them snugly; this will help keep the leaves intact as
they cook. Make a single layer on the bottom of the pan. When
you run out of room, make a second layer on top, and repeat the
process.
Pour 1 cup of broth (or water), ¼ cup of olive oil, and ¼ cup of
fresh lemon juice over the stuffed grape leaves. Heat the pan
over medium until it begins to simmer (don’t boil, or the leaves
will start to fall apart).
Cover the pot. Let the grape leaves cook for 30-40 minutes. The
leaves are finished cooking when they are fork-tender.
Stuffed grape leaves can be served warm or cold, as-is or topped
with fresh lemon, tzatziki, or tahini sauce.
9
 Stuffed bell pepper soup
Submitted by Christa Paquette
1 HOUR | YIELDS 12 CUPS OF SOUP

This recipe was originally from the cook book, "Yum &
Yummer" by Greta Podleski, but with my own alterations.
Enjoy!

Ingredients Heat olive oil in a large soup pot over

1 Tbsp olive oil medium-high heat. Add beef. Cook and stir
1.25 lbs (568 g) extra-lean ground beef until beef is lightly browned, about 5 minutes.
1.5 cups diced Bell peppers Add bell peppers, onions and garlic. Cook and
1 cup diced onions stir until vegetables begin to soften, about 3
2 tsp minced garlic more minutes.
2 tsp dried marjoram
Add marjoram, chili powder, basil and fennel
2 tsp chili powder
seeds (if using). Cook and stir for 1 more
1 tsp of dried basil
minute. Add beef broth, tomatoes with their
1/2 tsp dried fennel seeds, crushed
liquid, tomato sauce, pepper and sugar. Bring
(optional)
soup to a boil. Reduce heat to low and
3 cups reduced-sodium beef broth
simmer, covered, for 30 minutes. Taste and
1 can (19 oz/540 mL) petite-cut tomatoes,
add salt, if needed.
with liquid
1 can (13.5 oz/400 mL) tomato sauce If serving immediately, stir in cooked rice, then
1/2 tsp freshly ground black pepper ladle soup into serving bowls. If you're
Sea salt to taste planning on eating the soup over a couple of
1 tsp sugar days, keep the rice separate, otherwise, it will
2 cups cooked brown rice soak up all the broth.

10
 Erica's crunchy coleslaw
A family recipe submitted by Erica Brunelle
20 MINUTES | SERVES 4-6

Ingredients Place entire package of coleslaw mix in large

1 bag of coleslaw mix
Green onions (chopped up)
1 package of Ichiban Oriental Noodles
w/ flavour packet
1 package of slivered almonds
1 package of sunflower seeds
Olive Oil
Vinegar
vinegar / oil mixture. Toss all the ingredients
bowl. Cook the slivered almonds and seeds in
a frying pan until brown; set aside. Put
chopped up green onions in coleslaw mix.
Crush up noodle package and place dry
noodles in coleslaw mix. Add cooled down
seeds and almonds into bowl. Mix 1/3 cup of
olive oil & 1/3 cup of vinegar in a measuring
cup. Mix oriental noodle flavor packet into
together well & serve.

11
 Festive cran-broccoli salad
By Olivia Lobban
30 MINUTES | SERVES 6

Ingredients Whisk the balsamic vinegar with mustard,

2 Tbsp balsamic vinegar maple syrup, garlic, lemon zest, salt and
1 tsp Dijon Mustard pepper. While whisking, drizzle in the oil until
1 tsp maple syrup well combined. Set aside.
1 clove garlic, minced
Combine the slaw, Craisins and onions in a
1/2 tsp grated lemon zest
large bowl. Toss with balsamic vinaigrette.
1/2 tsp salt
Let stand 15 minutes.
1/2 tsp pepper
1/3 cup oil (your choice) Sprinkle with shredded cheese and pecans (if
1 bag broccoli slaw salad mix using) just before serving.
1/2 cup Craisins
1/4 cup finely chopped green or red onion
3/4 cup finely shredded Italiano cheese
2 Tbsp chopped toasted pecans (optional)

12
 Southwestern salad
Submitted by Christa Paquette

25 MINUTES | SERVES 6

Fun Fact: This recipe is from the cookbook "Superfoods 24/7"

by Jessica Nadel who is also co-owner of Tucos Taco Lounge
and Beard's Coffee Bar & Bakery in Sudbury.

Ingredients Cook the corn over an open grill for 7 to 10

2 cobs corn, shucked minutes, turning every 2 minutes, until slightly
1 x 14 oz (400 g) can black beans, drained browned. Set aside until cool enough to
and rinsed handle, then remove the kernels from the cob
1 red bell pepper, diced using a sharp knife. Transfer to a large bowl.
1/2 cup diced red onion
Add the remaining salad ingredients to the
1 cup cilantro, chopped
bowl and combine.
1 romaine heart, chopped
3/4 avocado, cubed For the vinaigrette, whisk together all the
ingredients until combined. Dress the salad
For the lime vinaigrette: just before serving.
3 Tbsp lime juice
Note: As a quick substitute, I usually make
3 Tbsp olive oil or flax oil
this recipe using thawed frozen corn kernels
1/2 garlic clove, minced
instead of corn on the cob.
1 tsp ground cumin
1 tsp sea salt
1/4 tsp oregano

13
 Spicy stuffed cucumber kimchi
Submitted by Jade Roberts, recipe by Maangchi
1.5 HOURS PREP, UP TO 2 WEEKS FERMENTATION TIME | SERVES 10
Ingredients
2 pounds kirby cucumbers (9 or 10
cucumbers) or 4 4½ inch long small, thin
cucumbers.
2 tablespoons kosher salt
1 cup buchu (Asian chives), chopped into ½
inch pieces. Substitute with green onions or
chives.
4 garlic cloves, minced
1 medium carrot, cut into thin matchsticks
(about 1 cup)
1 cup onion, sliced thinly
½ cup hot pepper flakes (Korean
Gochugaru, not chili flakes)
3 tablespoons fish sauce
1 tablespoon sugar
¼ cup water
1 tablespoon toasted sesame seeds
Wash the cucumbers. Make pockets out of them by slicing
them twice lengthwise at right angles, ½ inch from one end
so the cucumber quarters are still connected to each other
at the end.
Put them in a big bowl, and sprinkle and rub them with salt
inside and out. Let them sit for 10 minutes on the kitchen
counter, and then turn them over so they’re evenly salted.
Then turn them over and let them sit for another 10
minutes.
Rinse the cucumbers in cold water a couple of times to
remove excess salt. Drain and set aside.
Combine buchu (Asian chives), carrot, hot pepper flakes,
fish sauce, sugar, and sesame seeds in a large bowl. Mix
well with a wooden spoon.
Stuff the seasoning paste into the cucumber pockets. If you
have sensitive skin, you can wear gloves for this because
the paste might irritate your hands.
Serve immediately as a side dish for rice, and keep the
leftovers in the refrigerator. If you prefer it to be fermented a
bit more, let the container sit at room temperature for a
couple of days until it smells and tastes sour. Then put it
into the fridge. Serve cold.
14
 Traditional Korean kimchi
Submitted by Jade Roberts, recipe by Maangchi
3 HOURS PREP, UP TO 2 WEEKS FERMENTATION TIME | MAKES 8 LBS

Ingredients
6 pounds/2.7 kg napa cabbage
½ cup Kosher salt

2 cups water
2 tablespoons sweet rice flour
2 tablespoons turbinado sugar

2 cups radish matchsticks

1 cup carrot matchsticks
7 to 8 green onions, chopped
1 cup chopped Asian chives (buchu), optional
(substitute with 3 green onions)
1 cup water dropwort (minari), optional

½ cup (~24 cloves) garlic, minced

2 teaspoon ginger, minced
1 medium onion, minced
½ cup fish sauce
¼ cup fermented salted shrimp (saeujeot) with
the salty brine, chopped
2 cups hot pepper flakes (gochugaru)

While the cabbage is salting for 2 hours, and in Make kimchi:

between the times you’re turning it over, you can
make the porridge:
Combine the water and the sweet rice flour in a
small pot. Mix well with a wooden spoon and let
it cook over medium heat for about 10 minutes
until it starts to bubble. Add the sugar and cook 1
more minute, stirring. Remove from the heat and
let it cool off completely.
Pour cooled porridge into a large mixing bowl.
Add garlic, ginger, onion, fish sauce, fermented
salted shrimp, and hot pepper flakes. Mix well
with the wooden spoon until the mixture turns
into a thin paste.
Add the radish, carrot, and green onion, plus the
Asian chives (or more green onions) and the
water dropwort if you’re using them. Mix well.
Spread some kimchi paste on each cabbage leaf.
When every leaf in a quarter is covered with paste,
wrap it around itself into a small packet, and put
into your jar, plastic container, or onggi. Eat right
away, or let it sit for a few days to ferment.
On fermentation:
The kimchi will start fermenting in a day or two at
room temperature, depending on the temperature
and humidity of your room. The warmer and more
humid it is, the faster the kimchi will ferment. Once
it starts to ferment it will smell and taste sour, and
pressing on the top of the kimchi with a spoon will
release bubbles from beneath.
Once it starts to ferment, store in the refrigerator to
use as needed. This slows down the fermentation
process, which will make the kimchi more and
more sour as time goes on.
15
 Traditional Newfoundland
Dressing (stuffing)
Submitted by Nicholas Boyd

45 MINUTES | SERVES 6 OR 1 WHOLE CHICKEN

A traditional Newfoundland Christmas meal is never complete

without the dressing! Often served with a course of turkey, salt
beef, cabbage, carrots, turnips, potatoes, and peas pudding it
is a staple of every Newfoundland kitchen at the holidays.
Dressing is also be enjoyed over fries and covered with gravy
which is affectionately called "Newfie Poutine".

Ingredients Mix bread crumbs and savoury in a bowl.

2 cup coarse bread crumbs - freshly
baked bread is best
2 tbsp dried savoury (spice) - Mt. Scio
Farm is the most traditional!
1 small onion
6 tbsp butter
1/4 cup chicken bouillon
Salt and pepper to taste
Place dressing in uncooked chicken or turkey
Finely chop onion and sautee in butter over
medium heat. Mix onion and butter into the
breadcrumbs and blend thoroughly. Mix
bouillon into bread crumbs.
Dressing: Place dressing in a greased
casserole and bake covered for 20 mins at
325 deg
and cook normally

16
Main courses
18 Best chicken ever

19 Coconut curry braised chicken skillet

20 Dirty risotto

21 Homemade mac & cheese

22 Pakistani chicken karachi

23 Roasted salmon & minted pea purée

 Best chicken ever
By Nancy Brown

45 MINUTES | SERVES 4+

I find lining the baking dish with foil and spraying with Pam to
keep the chicken from sticking makes clean up easier. I just
tried this dish this year during my time at home.
The kitchen smells so good! Enjoy!

Ingredients 1st bowl: mix ranch dressing, bread crumbs

4 boneless, skinless chicken breasts - I and parmesan cheese. Preheat oven at 350F.
have used legs with back attached - Cut chicken in half the long way. Use a paper
removing skin or pork chops. towel to pat dry
1 package of dry ranch dressing mix
2nd bowl: Melt butter in a medium
3/4 cup of panko bread crumbs
microwave-safe bowl, dip each piece of
3/4 cup of parmesan cheese
chicken (or substitute meat) in butter - both
1/2 cup of butter (or substitute -butter is
sides. Press each side into the breading mix.
best though)
Place in greased pan. There's usually lots of
1 greased baking dish(or two)
mix left over so you can sprinkle more on top.
2 medium bowls

Cook for 45 minutes.

18
 Coconut curry
braised chicken skillet
Submitted by Chelsea Pike
40 MINUTES | SERVES 4

This one is a full flavour comfort food that is a regular staple in my

kitchen rotation. It isn't my own recipe but it's too tasty not to share!

Ingredients Preheat the oven to 375ºF. Season chicken with salt

1 1/2 lbs boneless, skinless chicken
thighs
1/2 tsp salt
1/2 tsp ground black pepper
2 Tbsp coconut oil
1 red bell pepper, thinly sliced
1 leek, thinly sliced
1 tsp fresh ginger, grated
2 Tbsp red Thai curry paste
1 can coconut milk
Cilantro, for garnish
Basmati rice or sourdough for serving
and pepper.
In a large ovenproof skillet, melt the coconut oil over
medium-high heat. Add the chicken and sear on both
sides until deeply golden brown. Transfer to a plate.
Reduce the heat to medium-low. Add the bell pepper,
leek, garlic, and ginger. Stir to combine and cook for 2
minutes, or until slightly softened. Add the curry paste
and cook for 5 minutes, stirring often. Slowly pour the
coconut milk while stirring to combine. Return the
chicken to the skillet.
Place the skillet in the oven and cook for 25 minutes, or
until a thermometer inserted into the thickest portion of

the chicken registers 165ºF and the juices run clear.

Top with cilantro and serve with rice and/or fresh

sourdough for mopping up the sauce, if desired.

19
 Dirty risotto
Submitted by Dave Bailey
60-90 MINUTES | SERVES 2-4

I am shamelessly stealing this receipt from Giada De

Laurentiis. Why re-invent the wheel. I love this dish
because it is delicious and relatively easy to make. It's best
with friends, music and a bottle of fine red wine.

Ingredients In a medium saucepan, bring the broth to a simmer. Cover

5 cups reduced-sodium chicken broth the broth and keep warm over low heat.
2 tablespoons butter
In a large heavy saucepan, melt the butter over medium
2 ounces pancetta, chopped
heat. Add the pancetta and sausage and saute until golden
1 link (about 6 ounces) spicy Italian
brown, about 5 minutes. Add the onion, bell pepper, and
sausage, casing removed
mushrooms and saute until tender, scraping up the browned
3/4 cup finely chopped onion
bits on the bottom of the pan, about 8 minutes. Season with
1 cup chopped red bell pepper
salt and pepper.
4 ounces button mushrooms, coarsely
chopped Add the rice and stir to coat. Add the wine and simmer until
1/2 teaspoon salt the wine has almost completely evaporated, about 1 minute.
1/4 teaspoon freshly ground black pepper
Add 1/2 cup of simmering broth and stir until almost
1 1/2 cups Arborio rice or medium-grain
completely absorbed, about 2 minutes. Continue cooking the
white rice
rice, adding the broth 1/2 cup at a time, stirring constantly
3/4 cup dry white wine
and allowing each addition of broth to absorb before adding
1/2 cup freshly grated Parmesan
the next, until the rice is tender but still firm to the bite and
1 tablespoon chopped fresh Italian parsley
the mixture is creamy, about 25 to 30 minutes total.
leaves
Remove from the heat. Stir in 3/4 of the Parmesan. Transfer

the risotto to a serving bowl. Sprinkle with the parsley and
remaining Parmesan and serve immediately

20
 Homemade mac & cheese
Submitted by Mike Stoddart
45 MINUTES | SERVES 4

Family favorite - nobody knows where the recipe came

from originally, our copy is written down in a little
notebook covered in years of kitchen grime - a little gross,
but a sure sign of a trusted recipe!

Ingredients Cook pasta to al dente (if anything, keep a bit on the firm
2 cups Elbow pasta side), drain and set aside
2 cups milk
In large pot or saucepan, melt butter over medium heat. Add
4 Tbsp butter
flour 1 Tbsp at a time & whisk in until evenly mixed. When all
4 Tbsp flour
flour is added, cook about 1 min, stirring constantly
2 cups grated cheese (cheddar, or mix of
different) Add milk about 1/3 cup at a time & whisk until evenly mixed.
Optional: Ground pepper or cayenne to When all milk is added, continue cooking over medium heat
taste (add with cheese) about 5-8 mins until thickened – stir about every min to keep
Optional: breadcrumbs, mozzarella bottom from burning.
Optional: anything you like to mix in
Add cheese and optional spices and stir until homogenous.
(steamed veggies, bacon, you name it)
Add cooked pasta to cheese sauce & mix it all up, serve as-
is, or bake it, as per instructions below.

Optional: Pour mixture into a well-buttered casserole dish.

Top with breadcrumbs or more cheese (like mozzarella).
Bake in oven at 350 °F/180°C/450 K – whatever units you
use, around 30 mins until top is bubbly.

21
 Pakistani chicken karachi
Submitted by Mehwish Obaid

45 MINUTES | SERVES 4

“Karahi” means pan in which the chicken is originally

cooked. It is one of the most famous Pakistani and Indian
curries served with naan or rice.

Ingredients Heat oil and sauté onions in a large pan over high heat
2 tbsp oil for 5-6 minutes or until they are lightly golden.
1 small onion finely chopped
Add ginger/garlic paste and green chili pepper. Add
Ginger and Garlic paste or
chicken to the same pan and sauté for 5 minutes.
8 garlic cloves crushed and 3/4 inch ginger
crushed
Add tomatoes, coriander, cumin and red chili. Lower
1 kg chicken (boneless or bone-in)
the heat to medium and cover to cook for roughly 20
8 small Roma or Vine Tomatoes diced
minutes. Stir in between as needed.
2 tsp coriander powder
1 tsp cumin powder Raise the heat to high again and continue to sauté for
1 tsp red chili powder (or taste) approximately 10 minutes to finish cooking. Stirring
1.5 tsp salt or to taste continuously will reduce excess liquid in the pot. Note:
¼ cup plain yogurt whisked chicken should change its colour and look more glossy.
1 tsp ground black peppercorns
Lower the heat to medium again and add in the yogurt
1/2 tsp garam masala
and ground black peppercorns and cook for 2-3
2-3 green chili peppers slit in half
minutes.
1-2 tbsp fresh ginger julienned
2 tbsp fresh cilantro chopped Add julienned ginger, garam masala, and cilantro
before serving it. Serve with naan, bread or rice.

22
 Roasted salmon &
minted pea purée
A family recipe submitted by Erica Caden

35 MINUTES | SERVES 4

Ingredients Preheat oven to 250F/120C.

6 tbsp extra virgin olive oil, separated
zest of 1 lemon
4 salmon fillets, 6 oz each, skin and bones
removed
2 cups frozen peas, thawed
0.5 c fresh mint leaves
2 cloves garlic
0.5 c fresh parmesan cheese, grated
kosher salt and fresh ground pepper to
taste
4 lemon wedges and 4 fresh mint leaves,
for garnish
To assemble the dish, place a large spoonful of pea puree
Mix 2 tbsp of the olive oil and the lemon zest together, set
aside to let flavours infuse while preparing the pea puree.
In the work bowl of a food processor fitted with the steel
blade, puree the thawed peas, mint, garlic, 1 tsp kosher salt,
and pepper to taste. With the machine running, add 4 tbsp
olive oil in a steady drizzle. Transfer the pea puree to a small
bowl and stir in the parmesan cheese by hand. Set aside.
Season the salmon with salt and pepper. Brush the top of
the fillets with the lemon-infused oil. Bake salmon for 25
minutes (the slow cook method leaves the salmon a pale
colour).
into the center of each plate and top with salmon fillet.
Garnish with lemon wedge and mint leaf. Serve immediately

23
 Desserts

26 Caramel sauce

27 Chewy ginger molasses cookies

28 Christmas bon bons

29 Ginger mound cookies

30 Hot buttered rum

31 Marshmallow squares

32 Peanut butter marshmallow squares

33 No-bake peanut butter M&M balls

34 Spiced shortbread cookies

35 Upside down chocolate fudge pudding cake

 Caramel sauce
Submitted by Olivia Lobban

20 MINUTES | MAKES ~1 CUP

Ingredients Combine all ingredients in a small saucepan.

1/2 cup white sugar Bring to a boil. Cook approximately 1 minute.
1/2 cup brown sugar Let cool slightly before serving.
1/2 cup butter
1/2 cup whipping cream (35%)

26
Chewy ginger molasses cookies
Submitted by Chelsea Pike

3 HOURS | YIELDS 4 DOZEN

I've never been a big fan of ginger, but a professor of mine made these for
our class one year before the holidays. I loved them so much that I had to
get the recipe from her and they've become part of my own holiday tradition.
So, whether you're a ginger lover or not, you have to try these cookies!

Ingredients Sift the flour, ground ginger, baking soda, and salt
3/4 cup unsalted butter, room together.
temperature Cream the butter and brown sugar in a large mixing
1 cup dark brown sugar bowl. Beat in the molasses and then the egg. Stir the
1/4 cup molasses butter mixture with a wooden spoon until blended.
1 egg Add the fresh and crystallized gingers and stir until
2 1/4 cups unbleached all-purpose well mixed.
flour Refrigerate the dough, covered, at least 2 hours or
2 teaspoons ground ginger overnight.
2 teaspoons baking soda
Preheat the oven to 350ºF and grease cookie sheets.
1/2 teaspoon salt
Shape the dough into 1-inch balls and place about 2
1 1/2 tablespoons finely chopped fresh
inches apart on cookie sheets.
ginger
1/2 cup finely chopped crystallized Optionally, roll the tops of the dough balls in turbinado
ginger sugar.
Optional: turbinado sugar Bake until browned, about 10 minutes. Don't overcook
- keep them chewy. Remove the cookies to wire racks

to cool completely.

27
 Christmas bon bons
Submitted by Olivia Lobban

1 HOUR | MAKES 3 DOZEN

Ingredients For cookies:

Cookie:
Preheat oven to 350° F
1 cup butter
1 cup white sugar Cream butter and sugar. Add dry ingredients
1/3 cup icing sugar and mix.
1 1/4 cup flour
Form into 1 inch balls and flatten (round side
3/4 cup corn starch
up) on cookie sheet. Bake for 15 minutes.
1/2 cup finely ground pecans
Cool and ice.
Icing:
1 cup icing sugar
For icing:
1 tsp butter
2 tbsp lemon juice Cream butter and icing sugar, mix in lemon
Food colouring (optional) juice. Split icing into three dishes. Add
colouring to suit your fancy to each dish.

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 Ginger mound cookies
Submitted by Christa Paquette

90 MINUTES | YIELDS 2 DOZEN

Ingredients Preheat oven to 325'F.

3/4 cup butter or margarine,
softened In a medium bowl, cream together butter, 1 cup sugar,
1 cup sugar + more for rolling egg and molasses with an electric mixer until combined.
dough
1 egg In a large bowl, sift the remaining ingredients and mix
1/4 cup molasses well. Combine wet and dry ingredients until a soft dough
2 cups flour forms - you may need to use your hands for this as the
1 tsp baking soda dough can get thick.
1 tsp cinnamon
1 tsp ground cloves Roll dough into 1.5 inch balls and roll each ball into
1 tsp ground ginger sugar. Place on a greased cookie sheet and bake for ~11
1/4 tsp salt minutes for a soft cookie and 12-13 minutes for a more

crispy cookie.

29
 Hot buttered rum
Submitted by Reg Michaud

15 MINUTES | SERVES 10

Ah....The Hot Buttered Rum, it's all about the rum! This recipe was stumbled upon
in the Land O Lakes in a one week winter camping adventure in the midst of a cold
January evening. This particular 21st evening of January of the camping event
included a Hawaiian Lūʻau. A Hawaiian Lūʻau party in the Land O Lakes can only
be made complete with the consumption of the Hot Buttered Rum with the aroma
of kindling smoky maple wood fire and T-t-t-twistin' flames in a slow dance Hula!

Ingredients In a saucepan combine sugar, brown sugar, and butter.

1 cup sugar Cook over low heat, stirring until butter is melted.
1 cup firmly packed brown sugar
In a large bowl, combine cooked mixture with ice cream.
1 cup butter
Beat at med speed until smooth.
2 cups vanilla ice cream, softened
Rum extract This will store up to two weeks in a fridge or one month
Hot water in a freezer.
Nutmeg
To serve, fill Mug with 50 mL of mixture, 1 mL rum

extract, and 200 mL boiling water. Sprinkle with nutmeg

30
 Marshmallow squares
Submitted by Deena Fabris

30 MINUTES | 16 SQUARES

Ingredients Mix the butter, sugar, and eggs in a medium

3/4 Cup Butter saucepan and simmer for 10 minutes. Let cool
1 Cup Sugar for 10 minutes.
2 Eggs
Add remaining ingredients to the pot and
2 Cups Graham Crumbs
spread into a 9 x 9 pan.
4 Tablespoons Coconut
1 Teaspoon Vanilla Refrigerate overnight
1/2 Bag Small Coloured
Marshmallows

31
 Peanut butter
marshmallow squares
Submitted by Laresa Yasinowski

15 MINUTES | 18 SERVINGS

Ingredients In the lower pot of a double boiler, add water

½ cup butter
1 (11 ounce) package butterscotch
chips
1 cup peanut butter
1 cup flaked coconut
1 cup chopped walnuts
3 ½ cups miniature marshmallows
Refrigerate and cut into squares. Store in the
halfway to top and bring to a boil. Reduce
heat to a simmer. In the top of a double boiler,
heat butter, butterscotch chips, and peanut
butter until melted.
Remove from heat. Stir in coconut, walnuts,
and marshmallows.
Pour mixture in buttered 19x13 inch pan.
refrigerator.

32
 No-bake peanut
butter M&M balls
Submitted by the Brunelle Family

45 MINS - 1 HOUR | 9-12 BALLS

Ingredients Mix butter, peanut butter, some M&M’s, and powdered sugar until
½ cup butter, melted well blended. More or less powdered sugar can be used to make
1 ½ cups peanut butter mixture more or less dry.
2 ½ cups powdered sugar
Make 1 inch balls and freeze for about 20 minutes or until firm.
Chocolate chips
M&Ms Microwave chocolate chips for 60 seconds, stopping every 15
seconds to check and stir. Tip: Adding some vegetable shortening

or coconut oil can make the chocolate thinner and easier to work
with.

Remove balls from freezer and dip into the chocolate. Place on
waxed paper, top with M&M’s, and allow to harden. Refrigerate or
keep in freezer. Enjoy!

33
 Spiced shortbread cookies
Submitted by Blaire Flynn

1 HOURS | YIELDS 3 DOZEN

These cookies were given to me by a friend the first December

that I moved to Sudbury. They are now a standard winter cookie
in my house and a family favourite.

Ingredients PREHEAT oven to 350F. Position racks in top and bottom

3 cups all-purpose flour
2 tsp cinnamon
2 tsp ground ginger
1/4 tsp nutmeg
1/2 tsp salt
1 1/2 cups unsalted butter, at
room temperature
3/4 cup granulated sugar
thirds of oven. Line 2 baking sheets with parchment.
STIR flour with cinnamon, ginger, nutmeg and salt in a medium
bowl.
BEAT butter with sugar in a large bowl, using a wooden
spoon, until smooth, 1 min. Gradually stir in half of flour
mixture, until just combined. Add remaining flour mixture,
kneading with your hands, until dough forms a ball.

ROLL out on a floured counter until 1/4 in. thick. Cut out
cookies with cookie cutters or score. Arrange on prepared
sheets, ~2 in. apart. Cookies will spread as they bake.

BAKE in top and bottom thirds of oven, switching sheets

halfway through, until edges are just golden, 12 to 15 min.
Leave on sheet for 5 min, then transfer cookies to a rack to
cool completely. Cookies will keep well in an airtight container
up to 1 week, or freeze up to 1 month.

34
 Upside down chocolate
fudge pudding cake
Submitted by Mike Stoddart, recipe from Best of Bridge

1 HOUR | SERVES 6

This is a great winter dessert as it's served warm. Imagine

warm chocolate cake and pudding at the same time, the cake
floats to the top and chocolate pudding forms in the bottom -
you're going to need a bowl and spoon, this is no birthday
cake. Serve on its own or top with ice cream.

Ingredients Preheat oven to 350°F/180°C.

1 cup flour
Mix flour, baking powder, sugar, salt and cocoa powder (3 tbsp.)
2 tsp baking powder
¾ cup sugar In a separate bowl, combine milk & melted butter, then add to dry
½ tsp salt ingredients, will form a stiff mixture. Spread mixture into the
3 tbsp cocoa powder bottom of a greased 8” square baking pan.
½ cup milk
Combine brown sugar, cocoa powder (1/2 cup), and boiling water,
2 tbsp melted butter
pour overtop of the batter.
¾ cup brown sugar
½ cup cocoa powder Bake for 40 mins, serve warm.
2 cup boiling water

35
 The 2020 SNOLAB community
cookbook was designed and edited
by Chelsea Pike