The Team, joined by some of our Celebrity friends, sit down to a great meal of protein and fun!
- ¼ cup (60 mL) split red lentils
- ½ cup (125 mL) butter, at room temperature
- ¾ cup (175 mL) granulated sugar
- 1 large egg
- 1 lemon, finely grated zest plus juice
- 2 cups (500 mL) all-purpose flour
- 1 tsp (5 mL) baking powder
- ¾ tsp (1 mL) salt
- 1/3 cup (75 mL) poppy seeds
- Lemon Drizzle
- ½ cup (125 mL) confectioner’s sugar
- 1 Tbsp (15 mL) cream
- 2 tsp (10 mL) lemon juice
1. Preheat the oven to 350°F (180°C).
2. Bring 1 cup (250 mL) of water to a boil in a small saucepan; add the lentils and cook for 12 minutes, or until very soft. Drain well and set aside to cool slightly.
3. Into the bowl of a food processor, place the butter, sugar, egg, and lemon zest and juice. Add the lentils and pulse until well blended and smooth. It may look curdled–that is fine.
4. Add the flour, baking powder, and salt and pulse until the dough begins to come together. Add the poppy seeds and pulse once or twice, then carefully remove the dough and knead it once or twice with your hands. If it is really sticky, do this on a well-floured surface, incorporating a little more flour into the dough.
5. Place on a parchment-lined baking sheet and with dampened hands, shape into 12-14 inch (31-36 cm) long log, and then flatten to 3-4 inches (8-10 cm) wide. Bake for 25-35 minutes, or until pale golden and set. Remove from oven and let cool completely.
6. Reduce the oven to 275°F (150°C). Once the biscotti log has completely cooled, slice on a slight diagonal into ½-inch thick slices and return to the baking sheet, sitting them upright, spaced at least one inch (2.5 cm) apart. Return to the oven for 30 minutes, or until crisp, pale golden and dry.
7. Whisk together the confectioner’s sugar, cream, and lemon juice. Drizzle over the cooled biscotti and leave until set.
Credit: Courtesy of Canadian Lentils
Reprinted with permission from the American Culinary Federation
- 12 skewers
- 4 cups assorted cubed fruit
- 1 tablespoon canola oil
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
1. Preheat a grill or grill pan to medium-hot.
2. Thread fruit cubes evenly onto the skewers, alternating the fruit varieties.
3. In a small bowl, mix together honey, vanilla extract, and ground cinnamon.
4. Lightly brush the kebobs with oil and place on the grill. Cook for 3 to 5 minutes per side, basting with the honey mixture until you see grill marks. Remove from grill and brush with any remaining honey. Serve warm.
Reprinted with permission from the American Culinary Federation and Chef & Child Ingredient of the Month, October 2015Reprinted with permission from the American Culinary Federation and Credit: Mollie Katzen, Cookbook Author/Artist
The National Culinary Review, February 2010
- Honey : 1 tablespoon
- Coconut oil: 1 teaspoon
Heat coconut oil in a skillet on medium heat.
Cook for a minute and a half on each side or until brown.
Whisk honey and a tiny bit of water to thin out. Into the skillet.
Sprinkle with cinnamon.
Serve while hot