Lightened-Up Artichoke Dip

 Combine in a casserole and roast in oven at 425 degrees for ½ hour:

·         1 large Can  Artichoke hearts, drained and cut in half 

·         ½ onion, coarsely chopped

·         3 cloves garlic

·         1 tbsp olive oil

Puree in food processor:

·         1 can White kidney Beans

·         1 c light sour cream

·         1 tub light  garden vegetable cream cheese

Add zest of 1 lemon and 15 drops hot sauce (Tabasco) and process briefly.
Add roasted vegetables to food processor; pulse lightly, leaving some chunks.
Coarsely chop 1 cup raw spinach and pulse in.
Pour into baking dish and sprinkle with 1 cup grated Asiago cheese.

Bake 30 minutes at 325°.

Serve with baked whole grain pita:

·         Cut up whole grain pitas

Mix 1 tbsp olive oil and 1 tbsp butter, and some garlic powder and. Paint this mixture on the pitas.

·         sprinkle on some rosemary.

·         Bake the chips at 350° for 10-12 minutes

Rhubarb Cake

– Auntie Shan

from Shirley Gustavson

1 ½ c white sugar

½ c butter

1 egg beaten

2 c flour

1 tsp soda in

1 c sour cream

1 tsp vanilla

1 tsp cinnamon

2 c rhubarb

Topping

¼ c butter

½ c brown sugar

½ c cocoanut

Mix cake and then add topping

Bake at 350 F for 35 min or ‘til done

Pork Tenderloin En ‘Duke’

397 pkg Puff Pastry (frozen) – I use President’s Choice (thaw 2 hours)

8 slices prosciutto

2 tbsp Dijon mustard

2 pork tenderloin

Pinch rosemary, salt, pepper, garlic powder

1 egg

1 tbsp water

350 degrees – ungreased baking pan Easy as pie...Here we go.

• Roll out pastry into 12 inch square (PC comes in 12 inch squares already!)
• Lay 4 prosciutto overlapping slightly
• Place tenderloin on pastry, tucking in small end
• Spread meat with Dijon mustard
• Sprinkle w/seasoning
• Whisk eggs and water – brush on edges of pastry
• Fold pastry over pork – makes slots for steam (I used a fork)
• Brush entire pastry with remaining egg mixture
• Bake 45-60 minutes, until pastry is golden.

This is easy, delicious, and looks like you spent way more time than you really did. ENJOY!

CBC Anti-Racism Parsnip Soup

Johnny is part of a nationally broadcast radio documentary on racism to be broadcast Tues., Feb 8 at 9:30 a.m. on CBC’s The Current with Anna Maria Tremonti. This piece was produced in Thunder Bay by Jodie Porter at our local CBC station. Jodie got a group of aboriginals and non-aboriginals (including Johnny) together to make soup, get to know each other and discuss racial issues in Thunder Bay. Johnny brought the parsnips.

3 cups diced parsnips
3 cup diced potatoes
3/4 cup diced carrots
3/4 cup diced turnips
1 1/2 cup diced onion
1/2 cup olive oil
9 cups vegetable stock
1 1/2 tbsp Worcestershire sauce
1 1/2 tbsp chopped garlic
1 1/2 tsp dried thyme
1 1/2 tsp dried tarragon
1 1/2 cup cheese

Sauté the vegetables in the olive oil until tender.
Add stock, Worcestershire sauce, garlic, thyme and tarragon and cook for ½ hour.
Puree the soup and return to a clean pot to cook for another ten minutes. Season with salt and pepper, and ladle into bowls. Sprinkle some diced cheese into each bowl of soup.

Sarah Perrin's Granola Bars

Sarah Perrin made these granola bars for us when Hazel was born. They are delicious, filling, easy and they keep for at least two weeks.

3 c. quick oats (or regular oats)
1 14 oz. can of sweetened condensed milk
2 T. butter
1 c. coconut
1 c. sliced almonds
1 c. miniature semi-sweet chocolate chips
1/2 c. dried cranberries

Mix all. Press into 9 x 13" pan lined with parchment paper. Bake at 350 degrees for 20-25 min. Lightly browned around the edges gives moist, chewy bars. Cool for 5 minutes then cut.