Recipes

Recent:
Spelt Spaghetti with Olive Oil and Garlic * Category - Organic
Organic Potatoes La Lanne GREAT SIDE DISH! * Category - Organic
Rye Bran Muffins * Category - Heart Healthy

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Spelt Spaghetti with Olive Oil and Garlic
Category - Organic

This will become one of your all time favourites! It's fast and easy to prepare, yet it has a real gourmet flair.

Ingredients:
1 package Vita-Spelt Spaghetti -
3 Tbsp organic Extra Virgin Olive Oil -
2 cloves organic garlic,pressed or finely minced -
12 fresh basil leaves,chopped -
1/4 cup fresh chopped parsley -
6-8 sun dried tomatoes,chopped -
8 black olives,optional -

Method
1. Cook pasta according to package directions. Do not over- cook the pasta! Drain & return pasta to pot. Add olive oil & toss well. Add garlic, basil, parsley, salt & pepper. Toss again. Add more olive oil if necessary. Spoon pasta onto plates.
2. Sprinkle with sun dried tomatoes and add a few olives to each mound of pasta. Serve immediately.

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Organic Potatoes La Lanne GREAT SIDE DISH!
Category - Organic

Ingredients:
4 Medium Organic Potato
Safflower Oil
Seasoning to Taste (ground pepper, garlic, and/or onion powder)

Method:
Wash potato with skin. Scrub carefully as though for baking, then dry. Slice potatoes crosswise in approximately 1/8-inch thickness, leaving skin on. Dip each slice in mixture of safflower oil and season, according to taste with vegetable seasoning, garlic, and/or onion powder. Place each slice separately on a large sheet of foil (laid on a cookie sheet), crimping the edges. Place in the broiler (which has been pre-heated for 5 minutes). Broil 3-5 minutes until crispy brown. Flip the slices and brown the other side. Serve with a meal or as a substitute for potato chips.

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Rye Bran Muffins
Category - Heart Healthy

By The Homemakers Test Kitchen
As a quick and healthy breakfast or as a snack, these rye muffins make delicious use of this ancient grain that has been essential to the diet of northern Europeans for millennia.

Ingredients
-1/4 cups (300 mL) whole rye flour
/4 cups (175 mL) whole wheat flour
/2 cup (125 mL) wheat bran
-1/4 tsp (6 mL) baking powder
/4 tsp (4 mL) salt
/2 tsp (2 mL) baking soda
egg
-1/4 cups (300 mL) buttermilk
/3 cup (75 mL) vegetable oil
/4 cup (60 mL) liquid honey
tbsp (30 mL) fancy molasses
/4 cups (175 mL) chopped walnut
/4 cups (175 mL) currant
/4 cup (60 mL) oat flakes (rolled oats)

Method:
In large bowl, whisk together rye and wheat flours, bran, baking powder, salt and baking soda. In separate bowl, whisk together egg, buttermilk, oil, honey and molasses; pour over flour mixture. Sprinkle with walnuts and currants; mix together just until combined.
Scoop batter into 10 greased or paper-lined muffin tins. Sprinkle with oats. Bake in centre of 375F (190C) oven until tops are crisp and skewer inserted in centre comes out clean, about 22 minutes. Makes 10 muffins.

Nutritional Information
Per muffin: about Calories 305, Protein 8 g, Fat (total) 15 g, Sat. Fat 2 g, Carbohydrate 41 g,
Fibre 6 g, Cholesterol 20 mg, Sodium 305 mg, Calcium 9 % RDI, Iron 19 % RDI, Vitamin A 1 %,
RDI, Vitamin C 2 % RDI, Folate 11 % RDI

Source: Homemakers Magazine: September 2006

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