From our May 6, 2008 edition

One bite leads to another, especially when it comes to chocolate. At a recent meeting and potluck, I had the pleasure of sampling an amazing brownie. Immediately, butter and eight ounces of the best chocolate came to mind. Ever mindful of the need to recipe rustle, I sought out the creator. Fellow home economist and food writer Mairlyn Smith had produced this divine creation. She had developed it for the book Ultimate Foods for Ultimate Health written in conjunction with dietician, Liz Pearson. (available at Coles, Book City, Chapters and The Cookbook Store). When Mairlyn told me this brownie was actually good for you, I had to buy the book. As I said one bite led to, in this case, buying an amazing cookbook. It’s funny (yes, you actually laugh when you are reading the recipes!), packed with useful information and yummy recipes that actually work. What a great gift!
It got me to thinking that not only would mom appreciate a day off from the kitchen but what a bonus if that day off included lip smacking recipes accompanied by the cookbook. So here to get you started on a blow out Mother’s Day is a selection of recipes that not only look good, taste great but are actually good for you. Could you ask for a better gift?

Decadent Brownies
Mairlyn’s decadent brownie as she describes it as “a brownie that tastes like a high- fat, artery clogging decadent brownie” that isn’t. Success is sweet.
1/2 cup (125 mL) canola oil
2 omega eggs
1 cup (250 mL) granulated sugar
1 tsp (5 mL) pure vanilla extract
1/2 cup plus 2 tbsp (155 mL) natural cocoa powder
1/2 cup (125 ml) whole wheat flour
1 tsp (5 mL) baking powder
Preheat the oven to 325 deg. F (160 deg. C). Line an eight-inch (2 L) square cake pan with parchment paper. Make sure to use enough parchment paper to hang over the edges of your pan. You can thank me for this tip later when you lift the brownies out of the pan unscathed. Beat together the oil and eggs. Add the sugar and beat until slightly thickened. Add the vanilla and cocoa powder. Slowly beat in. Stir in the whole wheat flour and baking powder. The batter will be fairly thick. Spoon the batter into the prepared pan and gently spread. Bake for 25 minutes. Let cool in the pan for 10 minutes. Pick up the parchment paper at the sides and lift the brownies out. Finish cooling on a wire rack. Cut into 16 equal pieces, not “ here’s a really big one for me and a teeny one for you.” Store the leftovers in an airtight container for up to two days. Like they’re going to last that long.
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Grilled Chicken Breast
Simple recipe, difficult technique. You must cook the chicken until no longer pink but make sure not to overcook or the chicken will be tough and dry. If possible use air chilled chicken for superior results.
2 lbs (1 kg) boneless, skinless chicken breasts
Oriental dressing
Pound the chicken breasts between waxed paper using a meat mallet. This means cooking will be more even. Preheat barbecue to medium-high. Arrange chicken in single layer on barbecue-weight aluminum foil sprayed with baking spray. Drizzle with some of the Oriental dressing. Grill about 10 minutes, five minutes per side or until no longer pink. Slice on the diagonal and serve with the salad drizzling with the remaining dressing if desired.
Oriental Dressing:
1/3 cup (75 mL) each, vegetable oil and lemon juice
1/4 cup (50 mL) liquid honey
1 tbsp (15 mL) each, grated fresh ginger and soy sauce
2 cloves garlic, minced
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) black pepper
In a bowl using a whisk or food processor, combine vegetable oil, lemon juice, honey, ginger, soy sauce, garlic, salt and pepper until well blended. Refrigerate for up to two days.
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Spring Salad with Oriental Flavours
Of course, a chocolate brownie is a hard act to follow. However, this is actually a knockout salad both visually and taste-wise. Use a platter as the serving piece instead of a salad bowl, a white platter if you have one is particularly dramatic. All you need to finish off is sliced baguette and grilled chicken for a big WOW from Mum.
Just as Mairlyn’s recipe offered value added with nutritional benefits, you are looking after Mum’s calcium needs with this salad. Broccoli, nappa, tofu and sesame seeds are all contributor’s to calcium and what a tasty addition!
1 lb (500 g) asparagus, tough ends removed
2 cups (500 mL) nappa cabbage, shredded into strips
2 cups (500 mL) broccoli florets ( about 1 stalk)
4 carrots peeled and cut into julienne
1 red pepper cut into strips
6 oz (175 g) extra firm tofu, cubed (optional)
1 tbsp (15 mL) sesame seeds
Oriental Dressing ( the recipe is doubled to use with the chicken)
1/3 cup (75 mL) each, vegetable oil and lemon juice
1/4 cup (50 mL) liquid honey
1 tbsp (15 mL) each, grated fresh ginger and soy sauce
2 cloves garlic, minced
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) black pepper
In large pot of boiling water cook asparagus, broccoli and carrots until tender-crisp, about two minutes. Drain. In a bowl using a whisk or food processor, combine vegetable oil, lemon juice, honey, ginger, soy sauce, garlic, salt and pepper until well blended. Refrigerate for up to two days. Just before serving toss asparagus, nappa, broccoli, carrots, red pepper and tofu together with about half the dressing. Reserve the remainder for future use. Arrange the salad on a platter and sprinkle sesame seeds over. Serves 4- 6.
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