Curried Broccoli

For those of you who are tired of plain vegetables, you are in for a treat!

Ingredients
2 tablespoons canola oil
1 1/2 pounds of broccoli, chopped
1 medium onion, chopped
1 bell pepper chopped
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1/2 teaspoon fennugeek seeds
1-2 piece of cinnamon stick
10-12 dried curry leaves
1/2 teaspoon turmeric powder
 cayenne pepper to taste
red chili flakes to taste
salt to taste

Directions
Heat 2 tablespoons of canola oil on medium heat in a large saute pan. When oil is heated add cumin seeds, cinnamon stick, mustard seeds, fennugeek seeds and curry leaves. Saute for about a minute.  Add the onion and peppers and saute for another minute.

Add chopped broccoli and salt.  Add the turmeric, red chili flakes and cayenne powder.  Cover, lower heat to medium-low and saute until soft.

Banana Oat Muffins

When Al and I spend 4-5 hours cycling, we take cold green tea with a touch of honey, an apple and a muffin on our rides. These muffins are delicious and healthy  What else could you ask for!

I adapted this recipe from allrecipes.com

Ingredients
1 1/2 cups all purpose flour
1 cup steel cut oats
1/2 cup white sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
3/4 cup milk
1/3 cup vegetable oil
1/2 teaspoon vanilla extract
1 cup mashed bananas
1/2 cup dried cranberries
1/2 cup chopped pecans

Directions
Combine flour, oats, sugar, baking powder. soda and salt.

In a large bowl, beat the egg lightly.  Stir in the milk, oil, and vanilla.  Add the mashed banana, and combine thoroughly.  Stir the flour mixture into the banana mixture until just combined.  Add the pecans and the cranberries.

Divide batter into a 6 cup large muffin tin ( or 12 cup muffin tin) that has been sprayed with PAM.

Bake at 400 degrees for 18-20 minutes.

Green Onion, Carrot and Cabbage Fried Rice

Every year we visit our friends who own a farm where they grow flowers, plants, vegetables and fruits.   Our children, when young, loved these outings and have memories of picking peas, walking through gardens, along the stream, and through beautiful meadows, and driving the tractor.  Now our grand children are creating their own beautiful memories.

Our friend Audrey would always present the most beautiful lunches where she would serve the fruits and vegetables from her garden. When it was time to go home we would fill our car with the bounty of Audrey and David's labor, including pumpkins for halloween and delicious jams and jellies.  What a treat!

This year I got some green leafy cabbage that I have never tried before.  My first attempt using this green leaf vegetable was a success.  I adapted this recipe from a blog called Green Light Bites, Adventures in Healthy Eating. The amounts of the ingredients are flexible according to your taste.  This is so simple and so delicious!

Ingredients
2 teaspoons olive oil
2 green onions, chopped
1 large carrot, finely chopped
3-4 leaves of cabbage, finely chopped ( you can also use kale or any leafy green you have)
2 cups of cooked brown rice
1/2 inch of ginger root, grated
about 2 tablespoons soy sauce

Directions
Heat the oil in a non-stick skillet over medium-high heat and saute the onion and carrot until they begin to brown.  Add the chopped cabbage and stir.

After 1-2 minutes add the cooked rice and grated ginger.  Add the soy sauce according to taste.  remove from heat and serve.

Matrimonial Cake

This recipe is a blast from the past which I found in an old community pamphlet from Winnipeg Hydro Home Service 1986.  I have no idea how it got its name, I tried to google it but found no concrete reason.  I think every Manitoban is familiar with this delicious square which is served at wedding and baby showers and almost any other gathering where dainties are served.

Ingredients
3/4 cup soft shortening (part butter)  I used coconut oil
1 cup packed brown sugar
1 and 3/4 cups all purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 cups rolled oats  I used steel cut oats

Heat oven to 400 degrees.  Mix shortening and brown sugar together.  Blend flour, baking soda and salt together.  Stir in shortening.  Mix in rolled oats.  Flatten half of mixture into bottom of a 13x9x2 inch greased pan.  Spread with cooled date filling (recipe below).  Top with remaining crumb mixture.  Pat lightly.  Bake for 25 to 30 minutes.

Date Filling
Mix 3 cups cut up dates, 1/4 cup sugar and 1 and 1/2 cups water in saucepan.  Cook over low heat stirring constantly, until mixture thickens (about 10 minutes).  Cool.