Looks SO yummy!

movita beaucoup

. . .

Storm’s a comin’ to these here parts. Rain, and lots of it. Wind gusts of 80 kilometres per hour. (That’s like a million miles per hour for you Americans.) I’m betting Rosie Beaucoup will be on high alert. Some people rely on Environment Canada or the Canadian Hurricane Centre for weather updates. Not 2.0 and I – we’ve got Rosie Beaucoup. Since Hurricane Juan hit us in 2003, Rosie has become a storm tracker. A woman obsessed. She issues her own warnings, storm watches and weather related news. “Have you got water boiled and in thermoses? Have you got flashlights and an emergency radio?” Oh yes, Rosie Beaucoup, you bet we do.

For a while, I was worried that Rosie would trade in one or all of her children for Chris St. Clair. He works for The Weather Network here in Canada. Apparently, Rosie thinks he’s…

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Vegetarian Meatloaf Recipe

 

• 1 (12 ounce) bottle barbeque sauce

• 1 (12 ounce) packagevegetarian burger crumbles

• 1 green bell pepper, chopped

• 1/3 cup minced onion

• 1 clove garlic, minced

• 1/2 cup soft bread crumbs

• 3 tablespoons Parmesan cheese

• 1 egg, beaten

• 1/4 teaspoon dried thyme

• 1/4 teaspoon dried basil

• 1/4 teaspoon parsley flakes

• salt and pepper to taste

 

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Directions

1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 5×9 inch loaf pan.
2. In a bowl, mix 1/2 the barbeque sauce with the vegetarian burger crumbles, green bell pepper, onion, garlic, bread crumbs, Parmesan cheese, and egg. Season with thyme, basil, parsley, salt, and pepper. Transfer to the loaf pan.
3. Bake 45 minutes in the preheated oven. Pour remaining barbeque sauce over the loaf, and continue baking 15 minutes, or until loaf is set.

Glazed Butternut Squash

 

Cook Time: 30 Minutes 
Prep Time: 15 Minutes 

Ingredients

• 3 pounds butternut squash, peeled*

• 1/2 cup apple cider*
• 1/4 cup water
• 2 tablespoons butter
• 1 tablespoon sugar
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup chopped toasted pecans
• 1 tablespoon chopped fresh or 1 tsp. dried sage

Preparation

1. 1. Cut squash in half lengthwise; remove and discard seeds. Cut each half into 4 wedges; cut wedges into 2-inch pieces.
2. 2. Stir together squash, 1/2 cup apple cider, and next 5 ingredients in a 12-inch, deep-sided, nonstick skillet over medium-high heat; bring to a boil. Cover, reduce heat, and simmer, gently stirring occasionally, 25 minutes. Uncover and cook 5 minutes or until liquid thickens and squash is tender. Gently stir in pecans and sage until well combined.
3. *3 lb. sweet potatoes may be substituted for butternut squash and 1/2 cup apple juice may be substituted for apple cider.

Roasted Apples and Brussels Sprouts

Original recipe makes 6 servings

• 1 (16 ounce) package frozen Brussels sprouts, thawed

• 2 apples – peeled, cored, and cut into 3/4-inch chunks

• 2 sweet onions, cut into 3/4-inch chunks

• 2 tablespoons extra-virgin olive oil, or as needed

• salt and ground black pepper to taste

•  

• zest from 1 lemon

• juice from 1 lemon

 

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Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. Arrange frozen Brussels sprouts in a single layer on a rimmed baking sheet; sprinkle apple and onion pieces evenly around the baking sheet. Drizzle the sprouts, apples, and onions with olive oil; sprinkle with salt , black pepper, and garlic powder. Toss the mixture gently to coat.
3. Roast in the preheated oven until sprouts are hot and fragrant, about 20 minutes. Sprinkle with lemon zest, and squeeze juice from zested lemon over the sprouts to serve.

Pasta Vegetable Salad Recipe

 

Pasta Vegetable Salad Recipe

• Prep: 15 min. + chilling
• Yield: 4 Servings

1515

Ingredients

• 1-1/2 cups uncooked tricolor spiral pasta
• 1/2 cup fresh broccoli florets
• 1/2 cup cauliflowerets
• 1/2 cup chopped cucumber
• 1/2 cup chopped celery
• 1/3 cup sliced carrot
• 1/4 cup chopped tomato
• 1/4 to 1/3 cup ranch salad dressing

Directions

• Cook pasta according to package directions; drain and rinse with cold water. Place in a large bowl; add vegetables. Drizzle with salad dressing; toss to coat. Cover and refrigerate for 1-2 hours. Yield: 4 servings.

7 Vegetable Salad Recipe

Ingredients

• 1 cup cut fresh green beans
• 1 cup fresh sugar snap peas
• 1 cup sliced yellow summer squash
• 1 cup sliced zucchini
• 1/2 cup julienned onion
• 2 small tomatoes, seeded and chopped
• 1 cup coarsely grated carrots
• 2/3 cup reduced-fat Italian salad dressing
• 4 teaspoons minced chives
• 2 teaspoons dried basil

Directions

• In a saucepan, bring 2 in. of water to a boil. Add beans, peas, yellow squash, zucchini and onion. Reduce heat; cover and simmer for 2-3 minutes or until vegetables are crisp-tender. Drain; rinse with cold water and pat dry.
• Place vegetables in a bowl; add the remaining ingredients. Gently stir to coat. Refrigerate until serving. Yield: 12 servings.

Italian Dressing

 

 

 

Total Time:

Prep Time:

Cook Time:

2 mins

2 mins

0 mins

 

Ingredients:

Serves: 4-6

Yield:

 1  1.0

1.0

cup

Units: US | Metric

• 3/4 cup vegetable oil
• 1/4 cup cider vinegar
• 2 tablespoons water
• 1 teaspoon minced garlic
• 2 teaspoons sugar
• 1 1/2 teaspoons salt
• 1/4 teaspoon pepper
• 1 teaspoon grated parmesan cheese

Directions:

1. 1
   Combine all ingredients in a bottle.
2. 2
   Shake to blend.
3. 3
   Allow flavors to blend about an hour or so, Will even be more flavorful the following day. Be sure to refrigerate any leftovers.
4. 4
   Makes about 1 cup.

 

 

Honey Mustard Dressing

Total Time

5 min

Prep

5 min

Yield:

4 to 6 servings

Level:

—

•  

Ingredients

• 5 tablespoons medium body honey (sourwood is nice)
• 3 tablespoons smooth Dijon mustard
• 2 tablespoons rice wine vinegar

Directions

Combine all ingredients in a bowl and whisk until smooth. Serve as a dressing or a dip.

Pasta Chickpea Salad

 

 

• READY IN14 hr

 

Original recipe makes 6 servings

• 1 (16 ounce) package rotelle pasta

• 2 tablespoons extra virgin olive oil

• 1/2 cup chopped oil-cured olives

• 2 tablespoons minced fresh oregano

• 2 tablespoons chopped fresh parsley

• 1 bunch green onions, chopped

• 1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed

• 1/4 cup red wine vinegar

• 1/2 cup grated Parmesan cheese

• salt and pepper to taste

 

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Directions

1. Bring a large pot of salted water to a boil, add pasta and cook until al dente. Drain and rinse under cold water. Set aside to chill.
2. In a large skillet heat the olive oil over medium low heat. Add the olives, oregano, parsley, scallions and chickpeas. Cook over low for about 20 minutes. Set aside to cool.
3. In a large bowl toss the pasta with the chickpea mixture. Ad the vinegar, grated cheese and salt and pepper to taste. Let sit in refrigerator overnight. When ready to serve taste for seasoning and add more vinegar, olive oil and salt and pepper if desired.

7 Layer Gelatin Salad Recipe

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7 Layer Gelatin Salad Recipe

• Prep: 30 min. + chilling
• Yield: 15-20 Servings

3030

Ingredients

• 7 packages (3 ounces each) assorted flavored gelatin
• 4-1/2 cups boiling water, divided
• 4-1/2 cups cold water, divided
• 1 can (12 ounces) evaporated milk, divided
• 1 carton (8 ounces) frozen whipped topping, thawed
• Fresh mint, sliced strawberries and kiwifruit, optional

Directions

• In a small bowl, dissolve one package of gelatin in 3/4 cup boiling water. Add 3/4 cup cold water; stir. Spoon into a 13-in. x 9-in. dish coated with cooking spray. Chill until set but not firm, about 40 minutes.
• In another bowl, dissolve another package of gelatin in 1/2 cup boiling water. Add 1/2 cup cold water and 1/2 cup milk; stir. Spoon over the first layer. Chill until set but not firm, about 40 minutes.
• Repeat five times, alternating plain gelatin layers with creamy gelatin layers. Chill each layer until set but not firm before spooning next layer on top. Refrigerate entire salad overnight. Just before serving, spread top with whipped topping. Cut into squares to serve. Garnish with mint and fruit if desired. Yield: 15-20 servings.