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Favourite Recipes


Breakfast Granola

8 Cups rolled oats
1 1/2 Cups wheat germ
1 1/2 Cups oat bran
1 Cup sunflower seeds
1/2 Cup Quinoa
3 Cups, finely chopped, pecans, walnuts and/or almonds or seeds or just more oats
1 1/2 Teaspoons salt
1/2 Cup brown sugar
1/4 Cup maple syrup
3/4 Cup honey
1 Cup extra virgin olive oil
1 Tablespoon ground cinnamon
1 Tablespoon vanilla extract
2 Cups raisins
Quality Of Life Omnimedia's Parents & Kids Magazine

Preheat the oven to 325 degrees F (165 degrees C).

Combine the oats, wheat germ, oat bran, sunflower seeds, and nuts (if desired) in a large bowl.

Stir together the salt, brown sugar, maple syrup, honey, oil, cinnamon, and vanilla in a saucepan. Bring to a boil over medium heat.

Pour the wet mixture over the dry ingredients, and stir to coat.

Spread the mixture out evenly on 2 baking sheets.

Bake in the preheated oven until crispy and toasted, about 20 minutes. Stir once halfway through. Cool.

Stir in the raisins before storing in an airtight container.


Veal & Vegetable Stew

3 Tablespoons vegetable oil
2 Pounds veal stew meat
1 Cup water
1 Cup onion, chopped
2 Tablespoons tomato puree
2 Tablespoons paprika
1/2 Teaspoon salt
1/4 Teaspoon black pepper
1/3 Cup water
3 Tablespoons flour
2 cups cooked egg noodles or polenta (recipe included)

In a large pot, heat the oil over medium heat. Add the beef and cook until all sides are browned.

Add water, onion, tomato puree, paprika, salt, and pepper.

Cover and reduce heat to low. Simmer for 1 to 1 1/2 hours, or until meat is tender; stir occasionally.

In a bowl, mix the water and flour, stirring to remove lumps. Stir the flour mixture into the pot with a wooden spoon.

Serve over hot noodles or topped with polenta.

Makes 5 to 6 servings


Polenta

500-grams of coarsely ground cornmeal
2-liters or approximately 2-quarts of boiling water
1-teaspoon salt

In a wide bottomed pot, you will add the water and salt and then place it on the fire. After coming to a boil, you will add the cornmeal in a very slow stream to avoid reducing the boiling point.

While you do this, you will stir constantly using a wooden spoon to eliminate the forming of lumps. The polenta will be smooth and creamy in texture after boiling, because of the gelatinization of starch in the grain.

Continue stirring in the same direction for approximately 30 minutes or more. The mush will thicken. The longer you stir the better the polenta.

Finished polenta will have the consistency of firm mashed potatoes. Add boiling water when necessary. You will know it is done when it peels off the side of the pot easily.