The Chef’s House – Butternut Squash Soup

soup-web

Contributed by the George Brown Cooking School INGREDIENTS-QTY. PERPORTION (metric)-SPECIFICATIONS Butter-45 g Apple, granny smith-1 pc-Peeled, chopped Onion-1 pc-Peeled, chopped Potatoes-200 g-Peeled, chopped Butternut squash-600 g-Peeled, seeded and chopped Carrot-200 g-Peeled, chopped Chicken stock-1.25 lt-White Maple syrup-30 ml 35% cream-250 ml Salt & white pepper powder-To taste METHOD: Heat a stock pot over medium to […]

The Best Oatmeal Cookies

Contributed by Leslie Black of Love Muffin Bakery   3/4 cup vegetable oil ½  cup brown sugar 1/2 cup sugar 1/3 cup almond milk 2 tsp vanilla extract   1 ½  cups  flour ½ tsp salt ¾ tsp cinnamon 1 tsp baking soda 1 ½ cups quick-cooking oats   ½ cup raisins ½ cup chocolate […]

Curried Millet Stew

Contributed by Sharon Fuchs of Waningan Organic Fruit and vegetable store   Ingredients: 1 pound frozen, organic corn 8 cups vegetable broth, low sodium and no sugar added 1 cup dry millet 2 cups dry garbanzo beans (soaked overnight, min 4 hours and rinsed – discard soaking water) 1/2 cup kale finely chopped 2 stalks […]

Mushroom Meatloaf with Love for 120

Yonge Street Mission

“Elaine is the best cook on Parliament Street!” said a regular visitor to The Yonge Street Mission. “Everything she cooks is so good. I live alone and don’t cook much; it’s special to have dinner with my friends here.” Here is Elaine’s mushroom meatloaf, made with love, to feed 120. 35 lb. ground beef 6 large […]