Balsamic Maple Brussels Sprouts and Cauliflower

brussels sprouts and cauliflower florets sauteed with onions and tossed
with balsamic vinegar and maple syrup for a lightly sweet, tangy

6-8 servings

1 pound brussels sprouts, washed
1 pound cauliflower florets, washed and cut bite-size
1 large red onion, thickly sliced
2 tablespoons oil
salt, to taste
dash of black pepper
pinch of granulated garlic or garlic salt
2 tablespoons Balsamic vinegar
1/4 cup pure maple syrup

Bring a large pot of water to a rolling boil. Add brussels sprouts to
the boiling water, cover, and boil for 6-8 minutes, until brussels
sprouts are hot in the middle (don’t over cook).

2. Add cauliflower florets to the brussels sprouts in the pot, and
cook for 3-4 minutes, just until cauliflower is starting to get tender.
Drain water.

3. In a heavy skillet, saute onions in oil over medium-high heat for about 2 minutes until slightly browned but still crisp.

4. Add the still-hot brussels sprouts and cauliflower to skillet and
cook and stir for a couple minutes. Season with salt, pepper, and
garlic. Remove skillet from heat.

5. Pour vinegar and maple syrup over vegetables, tossing gently to coat. Serve hot in bowls.

Leftovers are good cold, too!

Balsamic Maple Brussels Sprouts and Cauliflower
Balsamic Maple Brussels Sprouts and Cauliflower

This recipe is from Tammy’s Recipes.

Maple Rosemary Bean Salad

flavorful medley of kidney beans, black beans, green beans and
artichokes seasoned with rosemary and lightly sweetened with maple syrup

8 servings

1 can (15 ounces) cut green beans, drained (OR 1 1/2 cups cut cooked green beans from fresh or frozen)
1 can (15 ounces) dark red kidney beans, drained (or 1 1/2 cups cooked dark red kidney beans)
2 cans (15 ounces each) black beans, partially drained
1 can (15 ounces) marinated artichoke hearts, drained and cut into bite-size chunks (about 1 cup)
1/3 cup finely chopped onion
3 tablespoons balsamic vinegar
6 tablespoons pure maple syrup
1/2 teaspoon salt
1 1/2 tablespoons dried rosemary
1/2 teaspoon poultry seasoning
1/2 teaspoon granulated garlic (or 1 clove freshly minced garlic)
2 tablespoons olive oil

In large mixing bowl, combine all ingredients and toss to coat.
Refrigerate for 4-6 hours to allow flavors to combine. Serve bean salad
cold or at room temperature.

Bean salad will keep in the fridge for up to a week.

Maple Rosemary Bean Salad
Maple Rosemary Bean Salad

This recipe is from Tammy’s Recipes.

Strawberry Spinach Salad

Fresh baby spinach leaves and sliced strawberries tossed with red onion and feta cheese in a light vinaigrette dressing

8 servings

Salad Ingredients:

8-9 ounces fresh baby spinach leaves, washed and dried
1/2 cup quartered and thinly sliced red onion
1 pound fresh strawberries, washed, hulled, and sliced (about 3 cups of sliced strawberries)
1 cup (about 4 ounces) crumbled feta cheese
1 cup Maple Glazed Walnuts, optional (but delicious!)

Dressing Ingredients:

Juice and zest of 1 lemon (about 1/2 to 1 teaspoon of zest and about 1/4 cup juice)
1 tablespoon red wine vinegar
2 tablespoons pure maple syrup
1 teaspoon salt
dash black pepper
1/3 cup olive oil

1. Place spinach and red onion in large mixing bowl.

2. Make dressing by combining dressing ingredients in a jar or
blender and blending or shaking until well-mixed. Pour about 3/4 of the
dressing over spinach and toss gently to coat.

3. Add strawberries and feta cheese (and walnuts if using) and stir gently, adding more dressing if needed to coat.

Serve chilled or at room temperature. Salad is best eaten within a few hours of mixing.

Strawberry Spinach Salad
Strawberry Spinach Salad

This recipe is from Tammy’s Recipes.

Maple Salmon and Broccoli with Rice

of flaky grilled salmon, crisp-tender broccoli florets, and onion
wedges tossed together with a hint of flavor and sweetness from maple
syrup, served over hot cooked rice!

4 servings

1/4 cup oil
1 pound broccoli florets (2-3 heads, trimmed)
1 large or 2 medium red onions, cut into wedges or thick half-slices
3/4 teaspoon salt
Dash of pepper
1/4 cup pure maple syrup
1 – 1 1/2 pounds of your favorite grilled salmon*, cut into 1-inch chunks
3 cups hot cooked rice** (1 cup [dry] before cooking)

Heat a heavy skillet (such as cast iron) or non-stick skillet over
medium heat until hot. Add oil, and then toss in the broccoli florets
and onion wedges. Stir and cook for a few minutes, until broccoli is
crisp-tender and onions are turning translucent. Sprinkle salt and
pepper and stir.

2. If using leftover (cold) salmon, add to fried mixture, reduce heat
to low or warm, and cover with a lid for a few minutes until hot. If
using freshly-grilled or baked salmon (still warm or hot), add to fried
mixture and stir gently.

3. Stir in maple syrup. Serve salmon and broccoli over the hot cooked rice.

Maple Salmon and Broccoli with Rice
Maple Salmon and Broccoli with Rice

This recipe is from Tammy’s Recipes.

Maple Glazed Walnuts

Walnut halves tossed with cinnamon and pure maple syrup on the stove top for a delicious sweet glaze!

2 cups of glazed nuts

2 cups walnut halves and pieces*
1 tablespoon butter
pinch of salt
1/2 teaspoon ground cinnamon
1/3 cup pure maple syrup

1. Measure ingredients (or have nearby) before starting so they are ready when needed.

2. In a heavy or non-stick skillet (I used stainless steel) over
medium-high heat, melt butter. When butter is melted, quickly stir in
the salt and cinnamon.** Stir in maple syrup and then stir in the nuts.

3. Continue stirring over medium-high heat as the nuts are getting
hot and the syrup is bubbly. Stir constantly as the syrup bubbles and
then begins to thicken around the walnuts.

4. The nuts are done when the syrup is a thick glaze on the nuts.
Remove pan from heat and lay nuts on a plate (not pastic) to cool.

Enjoy as a snack or on top of salads! 🙂

Maple Glazed Walnuts
Maple Glazed Walnuts

This recipe is from Tammy’s Recipes.

Cranberry Oatmeal Blender Pancakes


4 servings

1 1/4 cups milk
3/4 cup whole wheat berries OR 1 1/8 cups whole wheat flour
1/2 cup rolled oats or quick oats
2 eggs
1 teaspoon ground cinnamon
2 teaspoons baking powder
1/4 cup (packed) brown sugar
1/8 teaspoon salt
1 1/2 cups fresh whole cranberries, washed

Butter and/or maple syrup, for serving

1. Preheat a heavy skillet or griddle over medium heat.

2. In a blender, combine the milk and wheat berries. Blend on HIGH
for 4 minutes.* If you are using whole wheat flour rather than wheat
berries, blend until the flour and milk are well-mixed. (Stop and scrape
the sides of the blender once if needed.)

3. Add the oats, eggs, cinnamon, baking powder, brown sugar, salt,
and half of the cranberries to the blender. Blend on a medium or high
speed for about a minute, until well-blended. If anything has stuck to
the sides of the blender, scrape the sides and blend for another moment.
You should have a slightly pink, fairly thin pancake batter.**

4. Stir in the remaining cranberries (whole). Because the cranberries
float, you won’t be able to pour the batter onto the griddle to cook.
Instead, use a ladle to scoop the batter and drop onto the preheated
griddle. (Lightly oil griddle first if you think they might stick; I use
cast iron and use a little oil for the first pancake and then no
additional oil.)

5. Cook pancakes at a moderate pace — not too quickly though, or the
cranberries will still be crunchy inside! I’ve found that these
pancakes take only slightly longer than plain wheat pancakes. I wait for
the first few “pops!” from the cranberries before I flip the pancake.

Enjoy hot with butter and/or maple syrup!

Leftover pancakes can be frozen in a ziplock bag. Re-heat (thawed or from frozen) in a toaster before serving.

Cranberry Oatmeal Blender Pancakes

This recipe is taken from Tammy’s Recipes.

Granola (adapted for our family from Tammy’s Recipes)


10 cups
6 c rolled oats
1/2 c brown sugar (or better yet, maple sugar…slightly less is necessary)
3/4 c wheat germ
1/2 c flaked coconut
1/4 c sesame seeds (skip most of the time)
1 c chopped walnuts, almonds, pecans, golden flax seeds, or raw sunflower seeds (I use walnuts or almonds and sunflower seeds, chia seeds, and ground flax and I use more than a cup total…probably closer to 2 cups total)
1/2 c nonfat dry milk
2/3 c honey (or better yet, maple syrup, use same amount)
2/3 c vegetable oil (I prefer canola oil…it is healthier)
2 T water (I just use milk instead of water here and if things seem too dry because of added nuts etc, add another one tablespoon)
1 1/2 t vanilla (not necessary if you are going for maple flavor, but add equal amount of milk instead)
1 c raisins (Don’t add until serving)
1. In a large bowl combine oats, brown sugar, wheat germ, coconut, sesame seeds, sunflower seeds, and nonfat dry milk (in other words, all the dry stuff).
2. Combine honey, oil, water, and vanilla (all the wet stuff). Add to oat mixture and mix thoroughly.
3. Turn into two large shallow greased baking pans or cookie sheets. Heat in 300 degree oven for 30-40 minutes or until lightly toasted. Stir twice during heating.
4. Let cool for 15 minutes after removing from the oven and then stir again. Store in tightly sealed container. Add raisins before serving, or not at all.

Additional Notes:
Granola will be “wet” even when it is done baking. It doesn’t dry out or become crispy until it is cooling. So don’t worry if it looks like it didn’t turn out!
If stored in a sealed container or bag, away from sunlight or humidity, your granola will last a number of weeks. Granola may also be frozen for longer storage.
This recipe can be totally adapted using different nuts and seeds.

I usually double this recipe because it goes over really well.  Also, this is a hearty breakfast and will keep an adult satisfied until lunch!

Apple Brownies (Courtesy Tammy’s Recipes)-Revised for Us


2/3 cup butter
1 cup brown sugar
1/2 cup maple sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1/2 teaspoon cinnamon
2 teaspoons baking powder
1/4 teaspoon salt
1 cup peeled chopped apples
1/2 cup nuts (optional)
Powdered sugar

1. Cream butter and sugars. Add eggs and vanilla, mixing well. Add flour, cinnamon, baking powder, and salt. Stir well. Stir in apples and nuts.

2. Spread batter into a greased 9 x 13-inch baking pan. Bake at 350 degrees for 30-35 minutes, until brownies test done with a fork and slightly browned on top.

3. Cool; dust top with powdered sugar and cut into 24 squares.

Fasting Bread, Black Beans & Rice, Ash Wednesday

There is a great website I’ve been visiting now for sometime, but have not cooked any of her dishes.  I’m going to try two of them soon though.  She has a recipe for a fasting bread and a Black Bean & Rice recipe that look good.

On Ash Wednesday, fasting in this household means 2 small meals that together do not equal a normal meal and one regular sized meal (for us that is our dinner).  I think I’ll make the fasting bread on Tuesday so that we can have that for breakfast and lunch on Ash Wednesday.  Then fix the black beans & rice for dinner and serve along with some fasting bread.

Glazed Winter Squash

5 cups butternut squash, cut into 1 inch cubes
1/3 cup butter
1/2 cup maple syrup
2 garlic cloves, minced
2T fresh parsley, minced
1T fresh chives, minced
1/2t salt
1t black pepper

Preheat oven to 375 degrees

Butter 2 quart baking dish

In a large bowl, add squash. In small pan over medium heat melt butter. Once melted whisk in syrup, garlic, parsley and chives. Add squash and season with salt and pepper, toss to coat. Transfer mixture to prepared baking dish, cover with foil and bake for 40 minutes. Uncover, bake for another 30 minutes or until squash is tender.