Click here and enjoy!

http://video.about.com/japanesefood/Sushi-Video.htm

http://video.about.com/japanesefood/Prepare-Perfect-Sushi-Rice.htm

From the kitchen of Joyce Gilbert:

2 cups flour

1/2 cup sugar

2.5 tsp baking powder

1/2 tsp salt

___________________

1/4 cup butter

2/3 cup sour milk

1/3 cup raisins

1 egg

___________________

Mix the dry ingredients in a bowl. Cut in the butter. Make a well in the bowl. Add the sour milk. Beat the egg and pour into the mixture but save a small amount for the top of the scones. Add raisins or another kind of dried fruit. Spread the mixture onto a floured surface and knead. Then roll out and shape the scones with a round cutter. Place on a greased cookie sheet and brush the top with egg. Sprinkle with coarse decorative sugar. Bake at 425 degrees F for 12-15 minutes. Serve warm.

1 tbsp unsalted butter

1/2 yellow onion, finely chopped

1 small rib celery, finely chopped

1 lb ground turkey

1 cup fine, fresh bread crumbs

1 egg

2 tbsp fresh, chopped oregano

salt and pepper

2/3 cup orange juice

1 cup fresh or frozen cranberries

1/4 cup sugar

_____________________

Preheat the oven to 425 degrees F and lightly oil a rimmed baking sheet. In a large frying pan over medium-high heat, melt the butter. Add the onion and celery and saute until softened, 4-5 minutes. Spoon into bowl and let cool, and set the frying pan aside. Add the turkey, bread crumbs, egg, oregano and 1/2 tsp each salt and pepper to the cooled onion mixture, and mix gently but thoroughly with your hands. Shape the mixture into 12 meatballs and arrange on the prepared baking sheet.

Bake the meatballs until opague throughout, about 10 minutes. Meanwhile, combine the orange juice, cranberries, and sugar in the frying pan and place over medium-high heat. Cook, stirring often, until the juice comes to a boil and the cranberries begin

to pop, 2-3 minutes. Divide the meatballs among dinner plates, spoon the sauce over them, and serve.

To make this a complete meal, serve the turkey meatballs and homemade cranberry sauce with creamy mashed potatoes and a green vegetable such as green beans or broccoli.

Contributed by Jane Innerd

From the Williams and Sonoma “Simple Suppers” cookbook

From the kitchen of Barb Haven

4 cups peeled & coarsely chopped potatoes (about 4-5 medium potatoes)

3 cups thinly sliced leeks (approximately 4 leeks; use the white and light green parts)

2 quarts chicken stock (to make vegetarian, substitute with veggie stock)

1 tsp. salt, black pepper (to taste)

1/2 cup heavy cream (or half and half, or whole milk, all work fine, it just affects the richness of flavor)

3 Tbsp. finely cut fresh chives

Simmer potatoes, leeks, stock, and salt in a partially covered saucepan for 40-50 minutes or until vegetables are tender. Transfer in small batches to a blender and blend until desired consistency (smooth) is reached. Season with salt and pepper, and stir in cream/milk. Before serving, return soup to low heat and bring it to a simmer. Serve topped with fresh chives.

Serving Suggestion

Serve in a crusty bread bowl.

Serves

4

From the kitchen of Barb Haven

Sweet and tender carrots infused with the inspiring scent of oranges. A hint of sunshine in the dark of winter; just when we need it most.

1 lb. organic carrots, scrubbed, ends trimmed, halved lengthwise, and cut into 3 inch pieces

1 medium red onion, peeled, thinly sliced

Sea salt and freshly ground pepper

1 teaspoon dried cumin or ginger (we use ginger)

1 tablespoon of orange zest

3 tablespoons olive oil 

2 tablespoons honey or real maple syrup

2/3 cup orange juice (fresh squeezed is nice if you have it)

Preheat the oven to 425′ degrees.

Combine the carrots, onions, sea salt, pepper, ginger or cumin, orange zest and olive oil in a large bowl, and toss to mix.

Cut two large pieces of aluminum foil to make a double thick layer. Center the carrots in the middle of the foil. Cut a piece of foil for the top, match it up and seal 3 sides of the foil by folding up the edges and pinching tightly

Whisk the honey and orange juice together and carefully pour the juice into the open end, then fold the foil and seal it tightly. Bake the carrots for about 40 to 50 minutes, until tender. Check for tenderness by carefully unsealing one end and testing a carrot with a fork. (Use caution when opening the foil packet. Steam will escape!)

Serves 4.

From the kitchen of Barb Haven

Warm your beloved’s heart with this impressive (but so simple!) hot appetizer featuring pesto made from basil, the love herb. Wonderfuly accompanied with a goblet of Italian white wine, or a nice Chianti.

2 (12 oz) jars marinated artichoke hearts, drained well 

2 tablespoons basil pesto 

Dash of freshly ground black pepper

Dash of cayenne pepper (optional)

1 cup shredded Parmesan Cheese

Extra Virgin Olive Oil

 

Preheat the oven to 350′ degrees.

Cut the artichoke hearts into bite-size pieces. In a mixing bowl, toss the artichokes with the pesto until they are coated. Lightly season with a little freshly ground black pepper and/or dash cayenne pepper to taste.

Pour the artichokes into a lightly oiled oval baking dish. Sprinkle with the Parmesan, and drizzle extra virgin olive oil over the top. Bake for about 15 minutes, or until the artichokes are heated through and the cheese is nicely melted.

Serving Suggestion

Serve with thin crostini (toasted slices of French baguette) or gourmet crackers.

Serves 6 to 8.

From the kitchen of

Yvette Lepage and Mark Tendick

A family favourite–never any left over!

3 large ripe tomatoes, chopped

2 cucumbers, peeled and chopped

1 small red onion or 2 green onions, chopped (optional)

1/4 cup olive oil

4 tsp lemon juice

11/2 tsp crumbled dried leaf oregano

salt and freshly ground pepper

1 cup crumbled feta cheese (125g)

6 black olives, sliced (optional)

In shallow bowl, combine tomatoes, cucumber and onion. Sprinkle with oil, then with lemon juice, oregano, and salt and pepper to taste. Sprinkle with feta cheese and olives over salad. Makes 6 servings.

From the kitchen of Yvette Lepage and Mark Tendick 

Who says you need meat for protein?  Chick peas are high in protein, as well as in fiber and iron.  Tasty too.  So, eat up!

 

1 can chick peas (19 oz.)

2 tbsp finely chopped red onion or green onions

2 cloves garlic, minced

1 tomato, diced

½ cup chopped parsley

3 tbsp olive oil

1 tbsp lemon juice

salt and pepper to taste

 

In salad bowl, combine all ingredients and toss.  Chill for 2 hours to blend and develop flavours before serving. Taste and adjust seasoning.  Makes 4 servings