Roasted Apple & Prosciutto Wedges

1/4 c brown sugar
1 Tbsp dry breadcrumbs
1/2 tsp freshly ground pepper
2 apples, peeled, cored and cut into eights (Cortland, Fuji or Honeycrisp)
16 thin slices prosciutto

1. Preheat oven to 425.
2. In small bowl, combine brown sugar, breadcrumbs and pepper.
3. Dip apple wedges in sugar mixture, turning & pressing to coat completely. Wrap a piece of prosciutto around each apple wedge and secure by skewering with a toothpick.
4. Place on parchment-paper-lined baking sheet & bake for 8 to 10 minutes, or until prosciutto is slightly crisp and sugar has carmalized.

Vegetarian Morrocan Stew - Anka

Very filling, can be served on it's own or over rice, quinoa or your favourite grain!
60 Minutes to Prepare and Cook

Ingredients
-3 Tbsp olive oil
-1.5 Chopped Onion
-3 cloves of garlic
-3 medium potatoes
-1 cup green beans
-1 red pepper
-3 cups vegetable stock/broth
-20oz can of plum tomatoes or 10 extra ripe plum tomatoes
-1 tbsp ground cumin
-1 tsp cinnamon
-0.5 tsp tumeric
-0.5 tsp ginger
- 1 tin of chick peas
-0.5 cup black olives (pitted, sliced)
-0.5 cup apricots
-0.5 cup prunes
-0.25 cup raisins
-3 Tbsp lemon juice
-0.5 cup sliced or slivered toasted almonds

Directions
1) Over medium heat, saute oil, onions and garlic in a large soup/stew pot.
2) Add Potatoes, Beans and Pepper, cook for 5 Mins.
3) Add Stock, Tomatoes and spices.
4) Boil uncovered for 20 minutes (add more stock, or water if needed), stir occasionally.
5) Add Artichokes and the rest of the ingredients EXCEPT lemon juice and almonds.
6) Continue boiling for 5 mins
7) Remove from heat, add lemon juice
8) Garnish with toasted almonds, and serve!

Number of Servings: 10

Hearty Fish Chowder (Sue Bayly)

1/2 cup chopped onion
butter to fry onion in
4 pieces precooked bacon broken into bits
2 tbsp flour
½ cup sliced or shredded carrots
½ cup sliced celery
2 cups cubed raw potatoes
~2 cups boiling water
1 bayleaf (optional, &/or 1 clove, &/or ½ tsp dillweed or ¼ tsp thyme)
1 lb fresh or frozen fish fillets, cubed (e.g. cod, pollack, haddock or other thick fish)
~1.5 cups milk (or partially substitute ½ cup dry white wine, &/or 1 cup half&half cream)
salt to taste (may not need much as the bacon is usually quite salty)
dash of white pepper (optional)

Sauté onion in butter until tender adding precooked bacon towards the end. Stir in flour and add potatoes, celery, carrots, desired herbs, and enough boiling water to cover the vegetables. Simmer until vegetables are half-cooked. Add fish and simmer until it flakes easily with a fork (5-10 minutes; but add fish earlier if it’s not thawed). Add milk and heat gently until warmed through. Optionally, some of milk can be replaced by dry white wine (½ cup) and/or half-and-half cream (e.g. 1 cup).

Makes ~6 servings.

Fudge Brownies (Bonnie Stern) - recommended by Marie-Andrée

½ cup cocoa
1 cup flour
1 tps baking powder
½ tps salt
2 tbps unsalted butter, at room temperature
1 ½ cup of sugar (I will try Splenda the next time)
2 egg whites
½ cup unsweetened apple sauce
1 tps vanilla

Pre-heat oven at 350F.
Sift cocoa, flour, baking powder and salt in a medium bowl.
In a large bowl, beat together butter and sugar. Whisk in egg whites, apple sauce and vanilla.
Stir flour mixture into wet mixture just until combined.
Line bottom of an 8-inch square baking pan with parchment paper. Pour batter into pan and bake for 35 to 40 minutes. Cool in pan. Cut into squares.

PS You can add ½ cup of dry cherries or a handful (or 2) of Skor pieces for a different twist.

Black Bean Soup - Marie-Andrée

2 cans (15oz) sodium-reduced black beans
1 can (14.5 oz) dices tomaotes in juice
2 coups water
2/3 cup diced celery
2/3 cup chopped onion
2 tps finely chopped seeded jalapeno pepper (optional)
1 tps minced garlic
1tps ground cumin
Black pepper to taste
Red pepper flakes to taste

Combine ¾ of the beans, ½ of the tomatoes and water in large pot. Bring to simmer on medium heat. Puree with immersion blender until mostly smooth.
Add remaining ingredients. Cover the pot and simmer on low heat foor 20-25 minutes (until vegetables are tender.

6 servings; 102 cal, 1 g fat, 7g fiber

Cape Malay Curry (Peg Cumming)

from Nell Redelinghuys (via Peg)

2 kg of stewing mutton or lamb
3 onions sliced
2 cloves garlic crushed
5 ml turmeric
5 ml paprika
5 ml coriander (crushed seeds)
10 ml fresh ginger
5 ml chili (fresh or dried but not powder)
500 ml chopped apple
50 ml fruit chutney (peach)
40 ml sultanas
1 cup snipped dried apricots
6 med potatoes, peeled & diced
5 ml sugar& pepper
10 ml salt
25 ml brown vinegar (cider)
500 ml meat stock
Oil for browning (canola)

Brown meat in oil. Remove from pan. Sauté onion and garlic until soft. Add spices and fry 2-3 minutes more. Add meat and stock. Simmer 1 hour. Add other ingredients and cook until meat is tender. (I use slow cooker, 6 – 8 hours). Serve with rice, coconut and banana.

Pulled Pork

3 pounds boneless pork roast
1 ½ c ketchup
¼ c packed brown sugar
¼ c red wine vinegar
2 Tbsp Dijon-style mustard
2 Tbsp Worcestershire sauce
½ tsp liquid smoke flavoring
½ tsp salt
¼ tsp black pepper
¼ tsp garlic powder

Place roast in crock pot slow cooker. Combine remaining ingredients in large bowl. Pour barbecue sauce mixture over roast. Cover & cook on low 8-10 hours or 4-5 hours on high. Remove roast from crock pot; shred meat with 2 forks. Place shredded meat back in pot. Stir meat to evenly coat with sauce. Spoon meat onto sandwich buns.