• CindyinOttawa on May 01, 2023

  Canadian edition published by Heart and Stroke Foundation of Canada in 1991 has a different cover.

• Breadcrumbs on October 22, 2015

  Like the prior reviewer, I too consider this a favourite cookbook in my collection. I've made many recipes from the book and adapted them over the years as the availability of ethnic ingredients increased. Though I could likely make it by heart now, I am turning to this book today for my "go-to" French Onion Soup" recipe and in doing so I'm reminded of just how many of our T&T favourite recipes originated here. I do hope this book gets indexed one day, it seems there are several editions so there's definitely a critical mass of members with the book on their shelves to qualify it for indexing.

• eliza on June 28, 2015

  Although it's an older book, this remains one of my favourite cookbooks. It's lower fat cooking, but is not extreme as some cookbooks were in the early '90s, and it's easy to modify. I make a lot of the vegetarian entrees such as the curried lentils and the pasta with sweet peppers, feta, and basil. Some of the baked goods such as the banana bread are excellent too, and it was ahead of its time including ingredients like quinoa and arugula before they became trendy.

Notes about Recipes in this book

• Thai peanut sauce

  • eliza on April 01, 2026

    I’ve made dozens of peanut sauces over the years, so I thought I’d try this one. I had raw peanuts, so I followed the recipe, roasting them for 12 minutes and then blending the sauce. The method worked well, producing a smooth sauce. I cooked it for about 20 minutes on low heat (skipped the double boiler method) and that worked fine. Result was good, but tastes have changed since this book came out, and I added more soy sauce, lime juice (doubled it),added at least 3 tsp of hot sauce, and some sesame oil to it. As written, I found it far too sweet; I would omit the sugar next time. This one may be a repeat with my changes.

• Citrus sangria

  • Zosia on January 25, 2018

    Light and refreshing.

• Easy holiday punch

  • Zosia on January 02, 2023

    Bright and refreshing and quite festive. Rather than serving from a punch bowl, I pre-mixed the juices only and served to order topped up with either ginger ale or sparkling water. Both versions were delicious.

• Old-fashioned mushroom barley soup

  • eliza on September 25, 2024

    Another tasty soup from this book, and it’s very easy. The barley, mushrooms, herbs, and vegetables makes for a great combination. I usually use my own homemade stock here instead of the soup bone.

• French onion soup

  • eliza on September 25, 2024

    This is a solid French onion soup recipe; white wine should be included in the ingredients list. A firm favourite.

• Thai noodle salad

  • eliza on January 06, 2025

    This makes a good salad, and it’s good for using small amounts of grated carrot or celery in place of the spinach and pepper. I usually make half the recipe as it makes a lot.

  • eliza on April 01, 2026

    Recently made this again and it remains a good all purpose recipe. I use a variety of vegetables depending on what I have at the time. If you have peanut sauce pre made, this becomes a very quick meal. I usually use soba noodles and top with something crunchy such as toasted nuts or sesame seeds. I’ve used carrot, edamame, bok choy, peas etc. and we always increase the spice quite a bit with some added hot sauce.

• Curried rice and salmon salad

  • eliza on March 04, 2017

    A good basic recipe for a grain salad. I've substituted different grains such as quinoa or farro, and used other vegetables such as edamame in place of the peas. The raisins are best added just before serving.

• Red bean salad with feta and peppers

  • eliza on January 06, 2025

    This makes a tasty bean salad with veggies and feta. I usually half the recipe since it makes a lot. I’ve substituted the red beans with black beans and even chickpeas. I usually omit the onion and use pre roasted garlic. Keeps well for several days in the fridge.

• Oriental chicken pasta salad

  • eliza on April 13, 2022

    A good salad that I now make with some modifications. It makes 10 servings so I always cut it in half, and I sub more snow or snap peas (or some other veg) for the green pepper. I also add some hot sauce to the dressing.

• Southwest rice and bean salad

  • eliza on January 06, 2025

    My friend made this for our camping trip and we both enjoyed it. This recipe makes 12 servings, so I usually cut it at least by half.

• Citrus quinoa salad

  • eliza on December 14, 2022

    A really good template for a quinoa salad that can be made quite quickly and adapted to what you have on hand. I like the combination of the grain with the sunflower seeds, dried fruit, and the citrus dressing. I often add cooked green veg and sautéed onions. This benefits from being made slightly ahead of time. It stores in the fridge well; I usually have extra lemon and sunflower seeds ready.

• Moroccan chicken stew with couscous

  • eliza on January 06, 2025

    I’ve made this with and without the chicken, both were tasty. We had a Moroccan stew in a local restaurant which prompted me to try this, and we found it quite close to the restaurant meal. When I omit the chicken, I do use a chicken stock for the water. The sweetness of the onions, currants, and sweet potatoes go very well with the chickpeas, ginger, vegetables, and spices. Makes a delicious meal.

• Cod fillets with red peppers and onions

  • CordovaBayCook on March 21, 2024

    Simple preparation, but very flavourful.

• Salmon and spinach gratin

  • eliza on April 19, 2022

    We enjoyed this dish as written, and I’ve also adapted it to use other vegetables such as peas and cooked potatoes. I don’t use margarine, substitute olive oil. Very economical too since it uses canned salmon.

• My mother's scalloped potatoes

  • CindyinOttawa on April 18, 2017

    Good basic recipe for this comfort food. Easy prep, especially with mini-chopper for onions and mandolin for potatoes. I would prefer more sauce (a bit too dry), but that might have been due to the amount of potatoes I used...a bit hard to judge. Would use this recipe again.

  • okcook on July 02, 2020

    This is my go to scalloped potato dish. I've made it a lot. Very easy to prepare.

• Grilled eggplant with garlic and rosemary

  • eliza on February 23, 2023

    Good basic recipe for grilled eggplant. I usually use my indoor grill to make this…can serve the eggplant as is or layer into casseroles or on pizza.

• Sesame broccoli

  • eliza on April 13, 2022

    A very simple and excellent way to serve broccoli. I toast the seeds to increase their flavour, but otherwise follow the recipe. I like this with pan fried salmon or chicken dishes, leftovers are also very good with rice as a simple salad.

• Pasta e fagioli

  • eliza on January 07, 2025

    I had this in Italy and wanted to give it a try, so I selected this recipe. I almost always cook my own beans and freeze in jars so it’s a very quick meal. I tend to use pinto beans and chick peas in mine, and use a bit of restraint with the hot pepper. Simple homey food that’s good in the colder months.

• Pasta with sweet peppers, cheese and basil

  • eliza on March 23, 2016

    One of my favourite pasta recipes. The fresh basil and feta are essential but I usually leave out the olives. I also use whole wheat penne pasta as I like it with these flavours. Good hot or cold.

• Harvest vegetable curry

  • eliza on December 13, 2022

    A really good basic vegetable curry. I’ve made quite a few iterations of this, with the listed vegetables and seasonings, or substituting some with potatoes, peas, or other veggies. The combination of fresh vegetables with spices, lemon, stock and chickpeas really works. I usually serve with whole wheat couscous.

• Curried lentils with coriander

  • eliza on November 29, 2015

    One of my tried and true recipes. Great casual company dish for vegetarians and vegans, makes a good lunch, and easy to make. I have a long list of optional extras that I add at times when I don’t have all the ingredients. I think it benefits from a tiny bit of honey and some extra hot sauce at the end.

• Bean and vegetable burritos

  • eliza on January 07, 2025

    My friend made these for a get together and they were very good. Since then I’ve made them as well. I don’t always bake them, however they are better baked with the cheese on top as directed.

• Couscous

  • eliza on January 28, 2021

    Simple and easy to make; very tasty when made with good homemade chicken stock. Flavourful stock very important imo.

• Curried couscous with currants

  • eliza on January 28, 2021

    Easy to make. I go light on cumin and curry powder, and it's very tasty. Homemade chicken stock is preferable imo.

• Couscous with lemon and fresh basil

  • eliza on January 28, 2021

    Another easy couscous preparation. Lovely with fresh basil from the garden.

• El Paso pilaf

  • eliza on January 28, 2021

    An easy but pretty substantial dish. Very healthy and tastes good. Just to be on the safe side, I do soak my rice the night before due to the recent findings on arsenic in rice. (Soaking overnight in 5x the water, drain, then cook in 5x water and drain)

• Indonesian fried rice

  • CordovaBayCook on April 16, 2023

    Delicious! Watch the hot sauce though. I added more than the suggested amount and it was pretty spicy. But awesome flavours!

• Mediterranean barley and brown rice bake

  • eliza on September 25, 2024

    Barley is one of our favourites, and this bake with rice, barley, and vegetables doesn’t disappoint. I often make changes to the veggies, and sauté them instead of boiling. I use a sharp cheddar for the topping and reduce the amount slightly. Really good.

• Pumpkin loaf with orange glaze

  • eliza on April 14, 2022

    Very good pumpkin loaf with or without glaze. Not too sweet, nice combination of pumpkin and orange when glazed. I usually zest the orange into the batter.

• Banana cake with orange icing

  • eliza on March 25, 2016

    This makes an excellent cake, (not too sweet) and is also an adaptable recipe. I bake in a tube pan for about 40 minutes and also use spelt flour for about half the flour called for. Small amounts of dried fruit and nuts can also be added if desired. A tbsp of rum makes it extra delicious. Have made both with and without the icing. Used butter instead of margarine of course. Made this to take to work and everyone enjoyed it.

• Apple streusel muffins

  • eliza on September 25, 2024

    These muffins are tasty and nutritious; I sub about half white flour and half whole wheat for the flour. I also reduce the cinnamon and add some nutmeg, cloves, and allspice instead. Good breakfast muffin.

• Apple date muffins

  • eliza on April 08, 2024

    Makes good muffins, barely sweet, so they make a nutritious breakfast. I increase the oil to about 4Tbsp or 1/4 cup, and usually increase the dates a little.

• Blueberry lemon muffins

  • eliza on April 18, 2022

    Excellent muffins. I usually omit the molasses and either add 2 Tbsp extra brown sugar, or use honey instead.

• Whole wheat blueberry biscuits

  • eliza on March 13, 2020

    These scones are definitely not sweet. My blueberries were large cultivated ones, and I’m sure they would taste better with the smaller wild variety. Could probably increase sugar a little bit. And I prefer rolled out scones so I would do that next time.

• Applesauce spice cookies

  • eliza on January 07, 2025

    These are good cookies, not very sweet and a bit spicy from the cinnamon, nutmeg, and cloves. I use butter for the margarine, and cut the whole wheat flour with half all purpose for a lighter cookie. Don’t spread much on the cookie sheet, done in about 15 minutes.

• Lemon sugar cookies

  • eliza on January 07, 2025

    Another good cookie from this book. I used spelt as the whole grain flour and added 1/2 tsp of salt.