INGREDIENTS:
2 tablespoons mirin
2 tablespoons sugar
4 tablespoons of misopaste, the lighter colour the better
1-2 fillet of cod or salmon

INSTRUCTIONS:

Microwave the mirin and sugar for 30-40 seconds, stirring until the sugar dissolves. Add the miso and work it in until it’s fully incorporated. This shouldn’t be too warm by now, but if it is, let it cool for a bit

Spread a teeny bit of oil (olive and sesame are my preferred) over a tin foiled cookie sheet. I did this over the cookie sheet in my toaster oven.

Spread the miso mixture over the fish fillets and place over the oiled cookie sheet. Preheat the oven to 350 degrees. Bake until the fish is flakey, probably around 8-10 minutes.

I added slices of zucchini (with miso mixture spread on it) on the areas of the baking sheet around the cod just because I had leftover mixture and needed veggies.

* 1/4 cup unsweetened applesauce
* 1/3 cup brown sugar
* 3 bananas, mashed
* 1/4 cup soy milk
* 1 teaspoon vanilla extract
* 1 egg
* 1 1/2 cups whole wheat flour
* 1/2 cup wheat bran
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 1/2 teaspoon cinnamon

1. Preheat oven to 375 degrees F (190 degrees C). Grease a muffin pan or line with paper muffin liners.
2. In a large mixing bowl, mix applesauce and brown sugar together. Add bananas, soy milk, cinnamon, vanilla and egg; mix well. Stir in whole-wheat flour, bran, baking powder, soda; blend just until moistened. Pour batter into prepared muffin cups.
3. Bake at 375 degrees F (190 degrees C) for 20 to 25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Cool in the cups for 5 minutes, then remove muffins and place on a wire rack to cool completely.

(original recipe at http://simplyrecipes.com/recipes/flank_steak_stir-fry_with_asparagus_and_red_pepper/)
Ingredients
- 3 Tbsp vegetable oil
- 1/2 lb asparagus, trimmed, cut on the diagonal into 1 1/2 inch lengths (about 1 1/2 cups)
- 1 lb of flank steak, sliced in half lengthwise (along the grain) and then cut into thin strips, 2 inches long and 1/4 inch wide
- 1 red bell pepper, seeded, de-ribbed, and cut into thin strips 2 inches long and 1/4 inch wide
- 2 teaspoons of cornstarch dissolved into 3 Tablespoons of water

All Purpose Stir Fry Sauce
- 3 Tbsp soy sauce (use gluten-free soy sauce for gluten-free version)
- 1 tsp finely chopped, peeled, fresh ginger
- 1 small clove garlic, minced
- 1 tbsp sweet chili sauce

1) While you are chopping the ingredients in preparation, bring a small saucepan of water to boil. Parboil the asparagus pieces for 2 minutes, drain, rinse in cold water, drain, and set aside.

2) Prepare the All Purpose Stir Fry Sauce by combining the ingredients in a small dish, and set aside.

3) Stir-fry the asparagus in a wok in 1 Tbsp of oil, on high heat, for about 2 minutes until lightly browned. Remove asparagus from pan and set aside.

4) Add another 1 Tbsp of oil to the pan and stir fry the beef strips, in 2 batches, for 2-3 minutes until browned but still pink inside. Return the first batch of beef to the pan and add the bell pepper. Stir and toss over high heat until just beginning to wilt, 1-2 minutes.

5) Quickly stir the cornstarch liquid and add it to the pan along with the stir fry sauce. Cook until sauce thickens, 1-2 minutes. Return the asparagus to the pan, toss to evenly coat and serve with steamed white rice.

This recipe is pretty much flawless as it is: familyfun.com

Ingredients
- 1 chilled bottle of Chardonnay (or other white wine)
- 2/3 cup white sugar
- 1 cup orange juice
- 1 sliced lemon
- 1 sliced lime
- 1/2 litre of ginger ale

1) Pour wine into pitcher and squeeze the juice wedges from the lemon and lime into the wine. Add cup of orange juice. Add sugar and stir until sugar had melted (and no longer visible). Chill until ready to serve, then add ginger ale just before serving.

(original recipe at http://allrecipes.com/Recipe/Awesome-Sausage-Apple-and-Cranberry-Stuffing/Detail.aspx)

Ingredients
- 2 bags of cubed bread
- 1 package Johnsonville Sweet Basil Sausage
- 1 cup chopped onion
- 2-3 stalks chopped celery
- 2.5 teaspoons dried sage
- 1.5 teaspoon dried rosemary
- 0.5 teaspoon dried thyme
- 1/3 cup fresh minced parsley
- 1 and a half Granny Smith Apple, cored and chopped
- 1 package of dried cranberries (Craisins)
- 3/4 cup beef stock
- 4 tablespoons unsalted butter, melted

1) Preheat oven to 350 degrees fahrenheit. Spread the bread cubes over a large baking sheet. Bake for 5-7 minutes in a preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.

2) In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme. Cook while stirring for a few minute to blend flavors and mix thoroughly.

3) Pour sausage mixture over bread in bowl. Mix in chopped apples, dried cranberries, and parsley until thoroughly mixed. Spread evenly over a baking dish (I use 9×13), then drizzle with beef stock and melted butter. Cover with tin foil and bake at 350 degree fahrenheit for 40 minutes. Then, remove foil and bake uncovered for 15 minutes.

(original recipe at allrecipes.com)

Ingredients
- 1/2 cup flour
- 2 teaspoons garlic powder
- 2 teaspoons rosemary
- 2 tablespoons butter/margarine
- 1 tablespoon olive oil
- 1 tablespoon crushed peppercorns
- 2 cans of condensed cream of mushroom soup
- 1 package dry onion soup mix
- 1.5 cup beef broth
- 1 tablespoon worchestershire sauce
- 5 lbs rump roast (or other beef)

1) Mix flour, garlic powder, and rosemary in mixing bowl. Cover the roast in this mixture. Then brown in pan.

2) Heat and melt butter/margarine in saucepan/sautee pan/roasting pan, add olive oil (to prevent butter from burning). Brown roast on all sides in pan, then transfer into slow cooker.

3) Using the same saucepan/sautee pan/roasting pan, mix cream of mushroom soup, dry onion soup mix, beef broth, and worchestershire sauce. Stir and heat until well mixed. Pour mixture into slow cooker over roast until coated. Add crushed peppercorns evenly on top of roast.

4) Cook on high setting for 3 hours. Add any vegetables (I prefer baby carrots, green beans and potatoes) and cook on low for another 2 hours (or until ready to eat)

2 L apple juice
2 cups orange juice
1/3 cup lemon juice
5 cloves
1 tsp powdered cloves
1 tsp crushed cinnamon
4 cinnamon sticks

Bread ingredients
- 1/3 cup butter
- 1 cup white sugar
- 2 eggs
- 3 very ripe bananas, mashed
- 1 eight oz. container of sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinammon
- 1 dash nutmeg and ground cloves
- 1 1/2 teaspoons baking soda
- 2 1/4 cups all-purpose flour

Topping
- 1/2 cup brown sugar
- 1/2 cup flour
- 1 teaspoon cinnamon
- 1 tablespoon butter

1) Preheat the oven to 325 degrees F. In a large bowl, cream 1/3 cups butter and 1 cup sugar. Mix in eggs, mashed bananas, sour cream, vanilla, cinnamon, nutmeg and ground cloves. After it looks smooth-ish, mix in baking soda and powder - not too much - just until it starts to come together (when you divide it, it mixes it more) Divide into two loaf pans.

2) In a microwavable bowl, melt 1 tablespoon butter. Mix brown sugar, cinnamon and flour evenly into the melted butter. Spoon over the loaves.

3) Bake for 1 hour at 325 degrees F, until a toothpick inserted in centre comes out clean.