Favourite.

I love making bean salads because they make great lunches and side dishes for all things grilled.  My (current) favourite dressing is one my mum shared with me.  Super delicious over chick peas or black beans with diced peppers & green onion, feta and a handful of toasted nuts (usually slivered almonds).

1/8 cup oil (I use olive but you could use anything)
1 tbsp red wine vinegar
1/2 - 1 tbsp honey
1/4 tsp cumin

So good.

Beer & Cheddar Fondue

This is the recipe I followed (well, omitted caraway seeds & cut back on the sherry by 1 tbsp.) for our Christmas Eve fondue. I've been searching for a versatile recipe that we can hopefully rely on year after year for this little tradition of ours and so far, this one is a keeper.

Beer & Cheddar Fondue

1 tbsp. unsalted butter

1/2 small yellow onion, minced (about 1/3 cup)

1 large clove garlic, minced

12 oz. Emmentaler cheese, coarsely grated (about 3 lightly packed cups)

8 oz. extra sharp white Cheddar, coarsely grated (about 2 lightly packed cups)

4 oz. Gruyere, coarsely grated (about 1 lightly packed cup)

2 tbsp. cornstarch

1 tsp. dry mustard

1/2 tsp. freshly ground black pepper

1 12-oz. can lager-style beer (preferably Budweiser according to Fine Cooking)

2 tbsp. Amontillado sherry (I used whatever I had on hand)

Kosher salt

Melt the butter in a 2-qt flameproof fondue pot or a heavy saucepan over medium-low heat. Add the onion and garlic and cook, stirring occasionally, until completely soft and beginning to caramelize (about 15-20 minutes).

Meanwhile, in a large bowl, toss the Emmentaler, Cheddar and Gruyere with the cornstarch, mustard and pepper.

Add the beer & increase the heat to high and bring to a boil. Reduce the heat to medium low and simmer to mellow the flavour of the beer (about 3 minutes).

Sprinkle the cheese mixture into the pot a large handful at a time, stirring each batch in a back & forth pattern so the cheese doesn't ball up as it melts. Continue adding and stirring until all of the cheese is melted, smooth & thick. Adjust the heat as necessary to maintain barely a simmer. Stir in the sherry and season with salt. If using a saucepan, transfer the fondue to a fondue pot and set the pot over a low flame to keep warm.

Dipping Ingredients: Cubes of tenderloin, shrimp, grilled sausage slices, ciabatta bread cubes, apple slices, steamed carrots, broccoli & asparagus, gherkins.

Beer & Cheddar Fondue, Fine Cooking #82, back cover. December 1, 2006.

Bran Flax Muffins

Okay, don't be deterred because of the title! These muffins are super moist & delicious and ridiculous healthy. We're talking fibre overload! I've adapted the recipe from Bob's Red Mill to better suit our needs.

Bran Flax Muffins

1 cup whole wheat flour

1 cup white or spelt flour

3/4 cup flaxseed meal

3/4 cup oat bran (the cereal works fine)

1 cup brown sugar

2 tsp baking soda

1 tsp baking powder

1/2 tsp salt

2 tsp cinnamon

1 1/2 cups fined shredded carrot (about 2 big or 3 medium)

2 peeled & shredded apples

1/2 cup raisins (optional)

1 cup chopped nuts (optional)

3/4 cup milk

2 beaten eggs

1 tsp vanilla

*Notice the lack of butter or oil? Yay! I'd like to see if I can get away with less sugar next batch, too.

Mix together flour, flaxseed meal, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon in a large bowl. Stir in carrots, apples, raisins (if desired) and nuts (if using).

Combine milk, beaten eggs and vanilla.

Pour liquid ingredients into dry ingredients. Stir until ingredients are moistened being careful to not over mix.

Fill muffin cups 3/4 full and bake at 350 for 15-20 minutes (I find they usually need 20+ but watch carefully). Makes about 18 muffins.

Mashed Potato Soup

A few years back, we had a big New Year's Eve dinner party and I was left with a massive portion of leftover mashed potatoes. I googled my options the next day and found a recipe for mashed potato soup by Rachel Ray. I can't stand Rachel Ray but have to admit that her recipe was pretty good. I've tweaked it to suit our needs now and end up making this dinner at least once or twice each fall or winter season. It's easy to make extra mashed potatoes and set some aside for this meal.

Mashed Potato Soup

6-8 slices of bacon

1 small onion, diced

1 carrot, diced

2 tbsp. butter

2 tbsp. flour

4 cups chicken stock

3-4 cups mashed potatoes

1 cup grated cheddar

In dutch oven or large saucepan, cook bacon until crisp. Remove with slotted spoon and set aside. Drain all but 1 tbsp. bacon grease from the pan and put back on medium-high heat. Melt the butter and add onion & carrots. Cook until soft, about 5 minutes. Using a wooden spoon, add the flour and stir constantly for one minute. Whisk in chicken stock. Let simmer for 5 minutes before whisking in mashed potatoes. Remove from heat and stir in cheddar and bacon. Serve!

*If making and freezing, I hold off on the cheese and instead add that when serving.

Peanut Butter Squares

"A perfect balance" said D as he referred to the peanut butter to chocolate ratio. In other words, a raving review straight from a very picky (and often skeptical) PB & chocolate connoisseur.

I love peanut butter. I was late to the whole PB world because we never really discovered it in my family until my brother was in high school (and he is 7 years my senior) because being British, peanut butter just wasn't big with them. Branston pickle, yes... peanut butter, no. In my adulthood, I have made up for lost time. I love PB cookies, treats, toast with PB & honey, celery with PB... anything really. Mmm... I digress.

It's my turn to bring Friday breakfast to the office tomorrow. Admittedly, I forgot about it until last night and being too tired to really plan anything, I decided to pull together a very European breakfast -- meats, cheeses, spreads, crisps & baguette. Easy, right? Yep! But I needed a sweet because who doesn't love a sweet for breakfast? The easiest, quickest & tastiest thing I could think of (and PB really screams out breakfast, no?) were these squares. This recipe kicks it old school big time!

Peanut Butter Squares

3/4 cup unsalted butter, divided, plus a little more to butter the dish

1 3/4 cups icing sugar

1 cup creamy peanut butter

3/4 cup graham cracker crumbs

1/2 cup semi-sweet chocolate chips

Line an 8x8 pan with foil, leaving enough foil overhanging the sides to use as "handles" later. Butter the bottom & sides of the lined pan and set aside.

In a medium saucepan, melt 1/2 cup of butter over low heat. Once melted, remove from heat and stir in powdered sugar until smooth. Stir in the peanut butter and graham cracker crumbs. Continue stirring until thoroughly combined and smooth. Spread the mixture into the prepared pan & use a spatula to even it out.

In the same pan, add the remaining 1/4 cup of butter. Melt over low heat. Add the chocolate chips and stir until almost completely melted. Remove from heat and continue stirring until totally melted. Pour the chocolate over the peanut butter and spread into an even layer.

Chill for 30 minutes in the fridge. Using the foil to lift, transfer from the pan to the cutting board. Using a sharp knife, cut into small squares. Store in an airtight container in the fridge.

Soooooo good!!!

Garlic & Basil Pasta with Cheesy Baked Tomatoes

I had a ridiculously late night at work last night (3am... gasp!) and used my Friday afternoon to catch up on some sleep. D sent me a text around 4:15pm to say he was on his way home with M. I wanted to have dinner ready when they got here to I flew into action and threw together this meatless, fresh & simple summer dinner. This one is great for those of you with gardens!

Garlic & Basil Pasta with Cheesy Baked Tomatoes

3 tbsp. olive oil

2 cloves of garlic, minced

Pinch red pepper flakes

Paste of choice (linguine is perfect)

2-3 beefsteak tomatoes

Ball of good mozzarella

S&P

Basil & lots of it

In a small saucepan, gently warm about 3 tbsp. of olive oil. Add two cloves of garlic, minced and a good pinch of red pepper flakes. Be careful not to burn or brown the garlic.

Get your pasta of choice going in a pot of salted boiling water.

Slice 2-3 beefsteak tomatoes into thick 1/2" slices and arrange on a lightly oiled baking tray. Season with pepper and kosher salt before topping with a thick slice of good mozzarella. Place in the middle of oven and boil until bubbly & beginning to brown.

Strain your pasta and put into your serving dish. Using a strainer, pour the infused olive oil over the pasta and discard the rest. Add a few big handfuls of torn or chopped basil and toss together. Top with freshly grated or shaved parmesan.

Serve pasta topped with 2-3 tomato slices per person.

Asian Pork Skewers

D's dad was coming for dinner last night so I was scrambling to do something a bit different. We picked up a massive pork tenderloin from Rowe Farms and I promptly cubed it and tossed it in this simple but delicious marinade.

1/3 cup soy sauce

1/4 cup sesame oil

2 tbsp. Worcestershire sauce

1/8 cup packed light brown sugar

3 green onions, finely chopped

2-4 cloves of garlic, minced

1 1/2 tbsp. Asian chili paste

1 1/2 tsp. pepper

Trim your tenderloin, cube it and toss in the marinade. Marinade for a good 8 hours or so, stirring or flipping once or twice.

Thread onto soaked wooden skewers (or metal if you have 'em) and grill for 8-12 minutes turning often.

Sangria! Ole!

We had a few friends over last night and made sangria. An old (but good) friend & I perfected our sangria recipe years ago and it's always a hit.

750ml Beaujolais

1 can Strongbow Cider

1/2 mickey of Brandy

2 small bottles of Orangina

Pint or two of Sprite

Mix in a large jug and add diced fruit (peach, orange, apple, etc.). Pour over ice & serve.

Maple Glazed Ribs

Haven't made these lately but I've had a few requests for my recipe. They've got a nice mild but sweet flavour that caramelizes nicely on the barbeque.

Side or back ribs (whatever your preference and averaged about 1/2-1 rack per person)

1 medium onion, sliced

2 celery ribs, with leaves, coarsely chopped

10 whole black peppercorns

Water, to cover

1 1/2 cups corn syrup

1/2 cup maple syrup (sometimes I add more depending on the taste once mixed)

1/4 cup apple cider vinegar

3 tbsp. chili sauce (I use sriracha)

1 small onion, finely chopped

1 tsp. Worcestershire sauce

3/4 tsp. dry mustard

1/2 tsp. salt

1/8 tsp. pepper

Place ribs, onion, celery and peppercorns in Dutch oven. Cover with water. Bring to a boil. Cover, reduce heat and simmer for 1 1/2 hours until ribs are tender. Remove ribs and pat dry with a paper towel.

Combine remaining 9 ingredients in a medium bowl. Pour over ribs (large dish or Ziploc), turn to coat and marinade overnight or for a minimum of 4 hours.

Heat the barbeque and grill until browned & caramelized!

Beet It!

Uh, yeah. Lame.

Beet Salad with Oregano, Pecans & Goat Cheese

4-6 beets (red, golden or a combination)

3 Tbsp. extra-virgin olive oil

3 Tbsp. balsamic vinegar

Kosher salt & freshly ground black pepper

4 oz. soft goat cheese, crumbled

2 Tbsp. chopped fresh oregano

1/4 cup chopped lightly toasted pecans

Wash & trim beets. Boil beets in a large saucepan until a paring knife enters them easily, 30-45 minutes, depending on size. Set aside until cool enough to handle but still warm.

Peel the beets (by rubbing the skin off) and cut into thick wedges or bite-sized cubes. Transfer the beets to a large serving bowl and drizzle with the olive oil and vinegar. Season with a generous pinch of salt & pepper. Sprinkle the goat cheese, oregano and pecans over & serve.

*You can cook, peel and cut the beets up to 6 hours ahead. Refrigerate, then return to room temperature before finishing.

I always add more goat cheese & pecans to this salad. Today, I'm making honey-butter pecans for a bit of a twist.

Fresh & Quick 2010, Fine Cooking, p. 27.

Huh? Quinoa AND Pizza?!

In my quest to add more things like barley, wheatberries & quinoa into our diet, I picked up a copy of Quinoa 365, a cookbook devoted to this versatile superfood. Seeing as I haven't grocery shopped since returning from NYC, I needed a quick dinner using ingredients on hand. Pizza is about as quick & easy as it comes!

Outrageously Quick and Easy Pizza Crust

1 1/3 cups water

2/3 cup white quinoa

1 1/2 cups warm water

2 tbsp. white or cane sugar

3 tbsp. vegetable or olive oil

1/2 tsp. salt

1 tbsp. quick-rise yeast

1 large egg, beaten

3 1/2 - 4 cups all-purpose flour

*I used 2 cups of whole wheat flour and about 1 3/4 cups all-purpose flour.

Combine the 1 1/3 cups water & quinoa in a medium saucepan and bring to a boil. Cover, reduce to a simmer and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for another 20 minutes. Fluff with a fork and allow to cool.

Mix the 1 1/2 cups warm water and sugar in a large bowl. Stir in the oil, salt and yeast. Mix in the egg and cooked quinoa. Blend in the flour, starting with 3 1/2 cups. Work in another 1/4 cup of flour. Grab the dough with a clean, dry hand to test stickiness. (If the dough sticks to your hand but pulls off you have enough flour in the dough. If the dough remains stuck to your hand, add more flour.) Continue adding small amounts of flour, doing the "sticky test" after each addition (you should not require more than 4 cups of flour in total). Freeze unused portions of the dough in resealable freezer bags for up to 3 months.

Slide the dough in half for 2 large crusts or roll itinto a log and cut it into 3 pieces for medium crusts. Form the pieces of dough into balls. Place the dough in a bowl that has been lightly sprayed with cooking oil or greased and cover with a clean kitchen towel. Place in a warm area to sit for about 15 minutes.

Preheat the oven to 425. Lightly grease the pizza pan(s) and press the dough evenly into each pan. Dress with your favourite sauce & toppings and bake on the centre oven rack for 25-30 minutes (time may vary with different pizza pans and amount of toppings). Remove the pizza from the oven when the cheese in the centre is bubbling and the bottom of the crust is golden brown. refrigerate leftovers for up to 3 days.

To prepare leftover frozen dough, thaw overnight in the refrigerator. Place the dough in a bowl that has been lightly sprayed with cooking oil or grease, cover it with a dishcloth and allow the dough to rise as above.

I personally couldn't tell there was quinoa in the crust though D said he could. The crust crisped nicely but still had a great chew factor. This will definitely become my go-to crust because it's much healthier & filling with all the extra protein thanks to the quinoa. This will make an easy meatless option for us in our quest to eat less meat.

*Outrageously Quick and Easy Pizza Crust, Quinoa 365, p. 120.

Lemony Orzo with Tuna & Artichoke Hearts

I stumbled upon this recipe when flipping through an old(er) Fine Cooking collection last weekend. Quick, from the pantry & fresh? Yes, please! It took no time to pull together and was very fresh & delicious.

Lemony Orzo with Tuna & Artichoke Hearts

Kosher Salt

1 1/2 cups dried orzo

1 tbsp extra-virgin olive oil

1 small yellow onion, finely chopped

Freshly ground black pepper

1/3 cup dry vermouth or white wine

1 14-oz can artichoke heart, drained and quartered

1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced

1 5-oz can water packed solid white tuna, drained

3 tbsp creme fraiche or sour cream

3 tbsp fresh lemon juice

3 tbsp coarsely chopped fresh basil

Bring a large pot of well-salted water to a boil. Add the orzo and cook according to package directions until al dente. Drain well.

Meanwhile, heat the oil in a large skillet over medium heat. Add the onion 1/2 tsp salt and 1/8 tsp pepper and cook, stirring often, until deep golden brown, 7-8 minutes. Take the skillet off the heat and add the vermouth or wine. Return the skillet to the heat and stir well, scraping up any browned bits from the bottom. Add the artichoke hearts and sun-dried tomatoes and cook just until tender and heated through, another 2-3 minutes. Off the heat, gently stir in the tuna.

Transfer the hot orzo to a large bowl and toss with the creme fraiche and lemon juice. Add the artichoke mixture, 2 tbsp of the basil and salt & pepper to taste. Toss gently to combine. Spoon into bowls, garnish with the remaining 1 tbsp basil & serve.

*Fine Cooking, Fresh & Quick 2010.

Moroccan Toasted Couscous with Spiced Honey Citrus Dressing

I played around with a recipe sent to me by a friend and came up with this delicious variation.

Moroccan Toasted Couscous with Spiced Honey Citrus Dressing

Dressing:

1/2 tsp cumin

1/4 tsp cardamom

1/4 tsp cinnamon

1/4 cup fresh lemon juice

1/4 cup fresh orange juice

1 tbsp honey

1/4 cup olive oil

Whisk together & set aside.

Salad:

1 1/2 cups Israeli couscous

1 1/2 cups boiling water

1/4 tsp turmeric

1 red pepper, diced

10 dried apricots, diced

1/2 cup raisins

1 cup pistachios, toasted

1 1/2 tbsp grated orange zest

Handful of chopped fresh Italian parsley (leaves only)

Preheat the oven to 375 and toast the couscous on a cookie sheet for 10 minutes, shaking halfway. Cool and place in a bowl. Combine the turmeric with boiling water and pour over the couscous and let stand for 10-15 minutes. Set aside to cool. Fluff the couscous and combine with the rest of the salad ingredients. Add dressing and add S&P, if you wish.

This makes a perfect side to any sort of grilled meat but is equally good on its own. Enjoy!

Black Bean, Chickpea & Avocado Salad

Um, amazing?! This salad recipe is a keeper. Both D and I couldn't stop eating it despite having very full bellies! It takes next to no time to prepare and is incredibly fresh & flavourful.

Black Bean, Chickpea & Avocado Salad

1 can black beans, drained and rinsed

1 can chickpeas, drained and rinsed

2 green onions, thinly sliced

2 plum or vine-ripened tomatoes, chopped

1 sweet yellow or red pepper, diced

1 avocado, peeled, pitted and diced

1/4 cup chopped fresh coriander

*The recipe doesn't call for it but I added about 1/2 cup of corn kernels. Definitely a great addition!

Dressing:

1 tsp grated lime rind

1/4 cup fresh lime juice

1/4 cup vegetable or olive oil

1 jalapeno pepper, seeded and minced

1 small clove garlic, minced

1/4 tsp EACH salt & pepper

In large bowl, toss together black beans, chickpeas, onions, tomatoes, yellow or red pepper, avocado and coriander.

Whisk together lime rind and juice, oil, jalapeno, garlic, salt and pepper. Pour over bean mixture; toss to coat.

*If making the salad ahead of time, add avocado just before serving.

Black Bean, Chickpea & Avocado Salad. Canadian Living. The Vegetarian Collection. 2010. p. 23

Curried Lentil, Wild Rice and Orzo Salad

In my post-cleanse euphoric state, I decided to pull out some old & forgotten cookbooks in the hopes of re-energizing our weekly meal plan. I went waaay back to a cookbook my mum purchased (and I clearly "borrowed" permanently) in the late 90s. My dad was fairly young (early 40s) when he had a heart attack in 1990. This event rocked our family & our diet and gone were our traditional British dinners and replaced with healthy curries, stir fries & salads. After working with a dietician, my mum's cookbook collection was expanded to include those by the Heart & Stroke Foundation, Canadian Diabetes Association and the Canadian Medical Association.

This recipe is from Anne Lindsay's New Light Cooking and will definitely be added to our rotation. It makes a good sized portion and can be kept for up to 2 days.

Curried Lentil, Wild Rice and Orzo Salad

1/2 cup wild rice

2/3 cup green or brown lentils

1/2 cup orzo pasta

1/2 cup currants

1/4 cup chopped red onion

1/3 cup slivered almonds, toasted

Dressing:

1/4 cup white wine vinegar

2 tbsp water

1 tsp cumin

1 tsp Dijon mustard

1/2 tsp EACH granulated sugar, salt and ground coriander

1/4 tsp EACH turmeric, paprika, ground nutmeg and ground cardamom

Pinch EACH cinnamon, cloves and cayenne pepper

1/4 cup vegetable oil

In separate pots of boiling water, cook wild rice (35-40 minutes), lentils (25-30 minutes) and orzo (about 5 minutes) or until each is tender but not mushy. Drain well & transfer to a large bowl. Add currants and onion. Set aside.

In a small bowl, whisk together vinegar, water, cumin, mustard, sugar, salt, coriander, turmeric, paprika, nutmeg, cardamom, cinnamon, cloves and cayenne. Whisk in oil. Pour over rice mixture and toss gently. Let cool completely before covering & refrigerating for at least 4 hours.

Serve sprinkled with almonds.

*Raisins can be substituted for currants (this is what I used).

*Long grain converted rice can be substituted for orzo (cooked for about 20 minutes).

Lindsay, A. (1998). Curried Lentil, Wild Rice and Orzo Salad. Anne Lindsay's New Light Cooking. p. 50.

Orzo with Parmesan & Basil

This is definitely one of my favourite recipes for entertaining. It's quick, easy & delicious and often requested by D. We usually serve it along side steak but it's great with chicken or fish as well.

Orzo with Parmesan & Basil

3 tbsp. butter

1 1/2 cups orzo

3 cups chicken broth

1/2 cup grated parmesan cheese

6 tbsp. chopped fresh basil

Salt & pepper to taste

Melt butter in a frying pan over medium-high heat. Add orzo and saute for 2-3 minutes until slightly browned. Add broth and bring to a boil. Reduce heat, cover and simmer until orzo is tender and liquid is absorbed, about 20 minutes. Mix in parmesan & basil. Season with salt & pepper. Transfer to a shallow dish & serve.

Serves 6.

*Orzo with Parmesan & Basil, The Rest of the Best and More, The Best of Bridge, 2004.

Spice Muffins

I woke at 6:30am and threw in a batch of these muffins before showering. D & M really enjoyed them and D's only request was to add chocolate chips next time. If it means he'll eat them, no problem! I can't vouch for them as I didn't try them but they smelled delicious and were simple & quick to make.

Spice Muffins

1 1/4 cup flour (I used 3/4 white & 3/4 whole wheat this time)

2 tsp baking powder

2 tsp ground cinnamon

1/4 tsp baking soda

1/4 tsp salt

1 1/2 cups All-Bran Buds cereal

1 1/4 cups boiling water

1/2 cup firmly packed brown sugar

3/4 cup milk

1/4 cup vegetable oil

1 egg

1/2 cup regular or golden raisins

Stir together flour, baking powder, cinnamon, baking soda & salt and set aside.

In a large bowl, stir together cereal & boiling water. Let sit for 2 minutes until water is absorbed.

Mix sugar into softened cereal until well combined. Stir in milk & vegetable oil and add egg & raisins. Beat well. Add flour and stir until just combined. Spoon batter evenly into greased muffin cups.

Bake at 400F for about 20 minutes or until tops of muffins are light golden brown and spring back when touched. Let muffins cool 5-7 minutes before turning out onto a wire rack to cool completely.

Apple Fennel Celery Salad

We had this for dinner on Monday night with a side of cold (pulled) roast chicken and it was really great. We added a handful of crumbled applewood smoked cheddar but it's just as good without.

Apple Fennel Celery Salad

1 cup thinly sliced fennel

1 cup sliced celery

1 cup red seedless grapes, halved

2 Red Delicious apples, peeled & chopped

1/2 cup chopped toasted walnuts

Poppy Seed Dressing

1/2 cup Balkan-style plain yogurt

2 tbsp liquid honey

4 tsp lemon juice

1 tsp dijon mustard

1/2 tsp poppy seeds

Pinch salt

Pinch paprika

In a large bowl, whisk together yogurt, honey, lemon juice, mustard, poppy sees, salt and paprika until smooth.

Add fennel, celery, grapes, and apple. Toss to coat. Serve sprinkled with walnuts.

*Canadian Living's The Vegetarian Cookbook (p. 155)

Nifty Carrots

We're heading to my brother's house for Easter dinner later today and when I asked what to bring, my SIL suggested a veggie dish. I made these at Christmas to serve with beef tenderloin and think they'll be a great side to ham & lamb.

Nifty Carrots

5-6 large carrots - peeled, sliced & cooked until tender-crisp (reserve cooking water)

1/4 cup reserved carrot water

1/4 cup mayonnaise

1/4 cup sour cream (fat free is fine)

2 tbsp. finely chopped onion

1 tbsp. horseradish

S&P to taste

1 tbsp. butter, melted

1/2 cup bread crumbs

Place cooked carrots in a shallow casserole.

Combine carrot water, mayonnaise, sour cream, onion, horseradish, salt & pepper and pour over carrots.

Combine butter & bread crumbs and sprinkle over top. Bake at 375 for 30 minutes.

Serves 6

*Nifty Carrots, p. 167, The Best of the Best & More.

Curried Carrot Soup

http://www.finecooking.com/recipes/quick-curried-carrot-soup.aspx

Super quick, easy & delicious. Healthy, too!