1 -3 lb. whole chicken, preferably kosher soup/boiling chicken,  antibiotic free

4 carrots, peeled, cut in chunks or quartered

4 stalks celery, cut crosswise in 1-inch chunks

1 large parsnip, peeled, cut in chunks

1 large sweet onion, peeled, cut in wedges

1 clove garlic, peeled

About 8 – 10 cups water

1/2 cup chopped fresh dill and/or parsley (optional)

Salt and pepper to taste

1/2 cup long grain rice or 1 1/2 cups medium egg noodles (optional)

Add whole chicken or chicken pieces to large saucepan along with carrots, celery, parsnip, onion and garlic. Add cold water to cover. Bring to a boil, skimming any foam that rises to the surface at intervals. Reduce heat to medium-low and simmer, partially covered, 45 minutes or until chicken is tender and falling off bone. Remove chicken and allow to cool. (I also remove the onion wedges, they get too mushy.)

Pull meat from bones; discard bones and return meat to soup.  Stir in dill and/or parsley. Season to taste with salt and/or pepper.

(You can save one tender chicken breast for a club-house sandwich, if you like. Just add bacon, tomato, lettuce and mayo.)

Serve as is or with a spoonful of cooked rice or cooked egg noodles placed in bottom of soup bowl before ladling soup in. Don’t cook the noodles or rice in the soup; it makes it cloudy and starchy.

For rice, in another saucepan, bring one cup of water to boil; stir in rice, reduce heat to low, cover and cook 20 minutes. Let stand, covered, 5 minutes. For noodles, in pot of boiling, salted water, cook noodles according to package direction or until tender but firm; drain. Store leftover soup separately from cooked rice or noodles. Makes about 15 cups/ 8 servings (without rice or noodles).

Directions
Melt dark chocolate, milk chocolate and
butter in a double boiler. Don’t let
the bowl touch the water. If the heat is
too high it will scorch the chocolate.
When chocolate is melted, stir in honey,
cinnamon, salt and vanilla.
Place lady fingers in a plastic
bag and crush with rolling pin so they
resemble rough coarse crumbs. You need
about 1 cup / 250 ml.
Add lady finger crumbs, almonds, rice
cereal and dried cherries to the
chocolate mix. Let cool for 10 to 15 minutes.
This will make it easier to roll the
mixture.
Place a piece of plastic wrap, then
parchment paper on top, each about 60
inches / 152 cm in length on work
surface. Plop spoonfuls of the chocolate
mixture onto parchment paper, forming a
log shape (about 40-inches x 3-inch/102
cm x 7 cm).
Tightly roll log in plastic wrap so width is
about 2-inches/5 cm. Taper ends so
rounded like a salami. Refrigerate until
set, about 2 to 3 hours.
Cut chocolate salami into 1/2-inch/1.3 cm
slices. Store in refrigerator. Makes about 20 slices.

* 2 pounds beef stew meat, cut into 1-inch cubes
* 1/4 cup all-purpose flour
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1 clove garlic, minced
* 1 bay leaf
* 1 teaspoon paprika
* 1 teaspoon Worcestershire sauce
* 1 onion, chopped
* 1 can beef broth, plus one full can of water
* 3 potatoes, diced
* 4 carrots, sliced
* 1 stalk celery, chopped

DIRECTIONS

1. In a small bowl mix together the flour, salt, and pepper. Coat meat with flour mixture  and brown in a hot, oiled skillet. Transfer to a stockpot. Add garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery and stir.
2. Cover and simmer for one and 1/2 to two hours until the meat is tender.

Ingredients
•    1 pound sweet Italian sausage
•    3/4 pound lean ground beef
•    1/2 cup minced onion
•    2 cloves garlic, crushed
•    1 (28 ounce) can crushed tomatoes
•    2 (6 ounce) cans tomato paste
•    2 (6.5 ounce) cans canned tomato sauce
•    1/2 cup water
•    2 tablespoons white sugar
•    1 and 1/2 teaspoons dried basil leaves. Use fresh basil for more flavour — about 1/2 cup fresh chopped basil.
•    1/2 teaspoon fennel seeds (optional)
•    1 teaspoon Italian seasoning
•    1/2 tablespoon salt
•    1/4 teaspoon ground black pepper
•    4 tablespoons chopped fresh parsley
•    12 lasagna noodles
•    16 ounces ricotta cheese
•    1 egg
•    1/2 teaspoon salt
•    3/4 pound (340g) mozzarella cheese, sliced
•    3/4 cup grated Parmesan cheese

Directions
1.    In a Dutch oven, cook sausage, ground beef, onion and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce and water. Season with sugar, basil, fennel seeds (if you like them), Italian seasoning, one tablespoon salt, pepper, and two tablespoons parsley. Simmer, covered, for about one and 1/2 hours, stirring occasionally.
2.    Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt. You can also use whole wheat lasagna noodles that need to be softened shortly in cold water.
3.    Preheat oven to 375 degrees F (190 degrees C).
4.    To assemble, spread one and 1/2 cups of meat sauce in the bottom of a 9×13 inch baking dish. Arrange six noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon one and 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. You may have sauce left over. Don’t feel you have to put it all in — it can be used on spaghetti.
5.    Cover with foil, making sure the foil doesn’t touch the cheese. You can coat the foil with cooking spray to prevent sticking.
6.    Bake in preheated oven for 25 minutes. Remove foil and bake an additional 25 minutes. Cool for 15 minutes before serving. Makes 12 servings.

It may seem like a good idea to double the recipe and freeze one for later. So far, I haven’t found the frozen version to be any good.

•    Canola or olive oil, for cooking
•    1 large onion, peeled and chopped
•    2 lb. lean ground turkey
•    ¼ cup chili powder
•    1 tsp. dried oregano
•    1 tsp. dried cumin
•    1/2 tsp. salt
•    1/4 tsp. pepper (white pepper, if you have it)
•    1/4 tsp. cinnamon
•    1 900 mL carton chicken stock
•    1 28-oz. (798 mL) can diced tomatoes, undrained
•    1 cup jarred salsa, hot or mild (optional)
•    2 19-oz. (598 mL) cans white kidney or navy beans, drained or 3 14-oz cans
•    1/2 cup pot or pearl barley
•    Low fat sour cream and fresh cilantro, for garnish (optional)

Directions:
Heat a drizzle of oil in a large, heavy pot set over medium heat.
Add the onion and sauté for a few minutes, until softened.
Add the turkey and cook until no longer pink.
Add the chili powder, oregano, cumin, salt, pepper and cinnamon.
Cook for another minute.
Add the chicken stock, tomatoes, salsa, beans and barley and bring to a simmer.
Reduce heat and cook, stirring occasionally, for about 45 minutes.
By then the barley should be cooked through.
If you want to serve it right away, let it simmer for another 15-20 minutes, then taste and adjust the seasonings.
Otherwise, let it cool and then refrigerate overnight; reheat on the stovetop over medium heat after a day or two.
Add some extra stock or tomatoes if the barley has absorbed too much liquid and it has become too thick.
Serves 8.

In a large bowl, sift the flour, baking powder, baking soda, cinnamon and salt.

In a medium bowl, beat the egg. Add the milk, oil and honey, and mix well.

Pour the egg mixture over the flour mixture and stir until smooth. Toss the apple slices into the batter.

In a large skillet, melt a pat of butter or margarine over medium heat. Use a ladle or measuring cup to pour about 1/4 cup of the batter into the skillet.

When the pancake bubbles, lift it with a spatula sand peak underneath. If it looks tan, flip it over. When the other side looks tan, remove the pancake from the skillet. Continue until all the batter is used up. Top with whipped cream. Makes 8 large pancakes.

These muffins taste really great with prunes but if you don’t like prunes in muffins, substitute with raisins. Makes 24 muffins and uses up the whole can of pumpkin.

In a large bowl combine dry ingredients:
2 cups each whole wheat and all-purpose flour
4 tsp. baking powder
2 tsp. baking soda
2 tsp. ground ginger
1 tsp. each salt, cinnamon, nutmeg
1/2 tsp. cloves

In a medium bowl blend wet ingredients:
1 cup vegetable oil with
1 1/2 cups lightly packed brown sugar

Whisk in:
2 eggs until smooth

Blend in:
2 cups pure pumpkin puree (one 15-oz can) and
1 1/2 cups milk

Make a well in the dry ingredients. Pour in the milk mixture and stir until just blended.

Gently stir in:
1 cup pitted prunes, finely chopped, or raisins
1 cup pumpkin seeds (optional)

Spoon batter into 24 paper-lined muffin cups and bake in preheated 375F oven for 20 minutes or until muffins spring back when lightly touched with fingertip.  I’ve burnt these before so watch closely near the end. Leave the muffins in the pan for 5 minutes before taking them out to cool on a wire rack.

1 19-oz. can chickpeas, drained and rinsed, or
1/2 pound dried chick-peas, washed and picked over
1 quart water (4 cups)
1 tsp. salt
2 large garlic cloves
4 to 6 tablespoons fresh lemon juice (to taste)
2 Tbsp. olive oil
3 Tbsp. tahini (more or less to taste)
1/2 tsp. ground cumin
1/2 tsp. salt (or more to taste)
1/2 cup plain yogurt

Soak the chickpeas overnight in 4 cups of water (use bottled water if your tap water is hard). The next day, drain the soaked beans and combine in a large pot with a fresh quart of water. Bring to a boil, reduce heat, cover, and simmer 2 hours, until the beans are tender. Add 1 teaspoon salt.

Drain the beans and puree along with the garlic in a food processor.

Add the lemon juice, olive oil, tahini, cumin, salt and yogurt and blend until thoroughly smooth. Taste and adjust seasonings, adding more salt, garlic, or lemon juice as needed.

Transfer to a serving bowl and cover. Refrigerate until ready to serve. This dish will keep for up to 5 days in the refrigerator.

(Make a double batch and freeze half. Defrosted hummus should be eaten the same day).

For garlic-flavored crisps, heat 1/3 cup extra virgin olive oil and 2 large garlic cloves, crushed under a knife, in a small saucepan until small bubbles appear around the edges. Remove from the heat and let stand for 10 minutes. Strain the oil, discarding the garlic.

Slice a long, thin baguette into 1/4-inch thick slices and place the slices in a large bowl. Drizzle the oil over the slices, tossing them well. Spread the slices on a baking sheet. Bake in a preheated 400 F oven until crisp and golden, 5 to 15 minutes, depending on the baguette. Careful — they can go from great to overcooked very quickly.

Season with salt. Toss. Cool.

For plain crisps, delete the garlic.

To store, place the crisps in a brown paper bag (storing in plastic can make the crisps soggy), close the bag, and store at room temperature for up to 8 hours.