Some of Scented Nectar's Favourite Recipes:

My Strong Coffee Recipe is on it's own page.

Tangy Eggplant and Rice is on it's own page.

Creamy Broccoli Cauliflower Soup

Ingredients:
PART 1
2 c unsalted broth (recipe below)
946 ml soy milk
4 lg.Yukon Gold potatoes - chopped
1 cauliflower - flowerheads only, no tough stalks - chopped
1 broccoli - flowerheads only, no tough stalks - chopped
3 bay leaves
2 tsp. oregano
4 tsp. basil
2 tsp. paprika
1/2 tsp. pepper
1 Tbsp. salt
2 Tbsp. sugar
approx 2 cups extra water.

PART 2
I small bag frozen corn

Directions:
Mix part 1 items together in a big cookpot.

Bring to a simmer then lower the heat. Cook until veggies are very soft. Stir often as it will foam up at first.

Remove the bay leaves.

Puree with one of those handheld things or use the blender in small batches

Thaw the corn under hot water, drain and stir into the puree.

This freezes well.

Rich, Thick, Hot Chocolate

Ingredients:
PART 1
1/2 c Cocoa powder - Fry's brand if possible
1 c Sugar, or Splenda
4 Salt shakes
7 ts Cornstarch

PART 2
1/2 c Water

PART 3
4 c Milk (=1 liter or 1 quart)

Directions:
Mix part 1 items together in a cookpot.

Mix the part 2 water into it and make a smooth paste.

Begin heating on high and gradually add part 3, the milk. Stir constantly.

Cook until it has thickened and becomes glossy and has barely begun to boil.

Don't let it boil hard. Take it off the stove and serve.

The Best Chili in the World

You might need a Loblaws or No Frills store for the PC (President's Choice) brand and the Yves stuff.  The Lundberg short grain rice and Yves food can be found in health food stores if it's not at your grocery store.

PC brand is a Canadian brand. You can find it in the US under the name Private Selection at many grocers, and as Sam's Choice at Walmart and Sam's Club. (Thanks to Latricia for this info.)

Ingredients:
PART 1
1 Onion, chopped
1 bulb Garlic - use all the cloves, sliced into triangles
1 large sweet Red Pepper, chopped
a little Canola Oil

PART 2
8 cups Vegetable Broth, unsalted (see below)
1 lemon, juice of
1 small can Tomato Paste (5½ fl.oz. or 156 ml.)
1 jar PC Organics Salsa - hot (14½ fl.oz. or 430 ml.)
1 jar PC low fat Pasta Sauce - tomato basil flavour (24 fl.oz. or 700 ml.)
---be careful with the above, only the low fat one is vegetarian
2 packages Yves Italian fake ground round (total 24 oz. or 680 g.)
1 can Crushed Tomatoes (28 fl.oz. or 796 ml.)
1 can Black Beans, including liquid (19 fl.oz. or 540 ml.)
1 can Kidney Beans, including liquid (19 fl.oz. or 540 ml.)
1 can White Kidney Beans, including liquid (19 fl.oz. or 540 ml.)
3 cups uncooked Rice - Lundberg Short Grain
1 teaspoon salt
1 tablespoon Sugar or Splenda
6 tablespoons Paprika
2 teaspoons Basil
2 tablespoons Oregano
2 tablespoons Cumin
1 teaspoon Black Pepper
quite a few Cilantro Leaves

PART 3
1 small bag frozen Corn (12½ oz. or 350g.)

Directions:
Saute the oil, sw.pepper, onion and garlic (Part 1) for a little while.

In an extra large pot, combine the saute with all the other ingredients except the corn (Part 2).

Simmer until the chili has thickened (more than most chilis) and the rice is cooked. Approx. 40 minutes to an hour. Stir frequently.

Thaw the corn in a sieve under hot water, then stir it into the chili (Part 3).

This freezes well.

Veggie Broth

Ingredients:
1 large onion
1 garlic bulb - use all cloves
2 sweet potatoes
1 small bunch celery
4 carrots
2 sweet red peppers
20 parsley sprigs
10 large mushrooms, unopened

Directions:
Coarsely chop everything except the parsley and mushrooms.

Put everything in an extra large cookpot. Fill with water, and simmer until the carrots are soft.

Strain, keeping the broth.

This freezes well.

Herbed Feather Rolls

Ingredients:
PART 1
1 pk Yeast, active
1/4 c Water, warm

PART 2
1/4 c Margarine
1 T Sugar
3/4 ts Salt
1 lg Egg
3/4 c Water, warm

PART 3
2 c Flour, pastry
Marjoram, lots
Basil, lots
Dill, lots

PART 4
Margarine for oiling

Directions:
Stir the yeast with the 1/4 c. water and let it stand for 5 minutes.

Mix the margarine, sugar, salt, egg and 3/4 c. water into the dissolved
yeast and beat until smooth.

Add the flour and herbs. Beat vigorously until well blended.

Cover and let it rise for 1 hour, in a warm spot.

Oil the muffin tins with the margarine.

Stir the batter and fill the muffin tins half full.

Cover and let it rise again for 30 minutes.

Bake at 400 for 15-20 minutes.

Corn and Dill Griddlecakes

Ingredients:
PART 1
2/3 c Water, room temperature
2 T Margarine, melted
1 lg Egg, beaten

PART 2
1 c Flour, pastry
2 ts Baking powder
2 T Sugar
1 ts Salt
Dill, to taste

PART 3
1 c Corn kernels

PART 4
Margarine for frying

Directions:
Mix the water, margarine and egg in one bowl.

Mix the flour, baking powder, sugar, dill and salt in another bowl.

Pour the dry bowl into the moist bowl all at once. Mix it only enough to
moisten everything.

Add the corn and only mix enough to spread it through the batter.

Fry 1/4 c. at a time in margarine over low heat, flipping to cook the other side too.

With dill, this is a savoury dish, but if you want to eat this with syrup, then leave out the dill.

Eggplant and Spinach

Ingredients:
PART 1
1 sm Onion, chopped
1 Garlic clove, minced
1 sl Ginger, 1/8"thick, 1 1/4"dia
1/2 ts Coriander, ground
1 c Water
1 Lemongrass blade, long
2 T Brown sugar to taste
2 ts Salt to taste

PART 2
1 md Eggplant, peeled, chopped
1 c Coconut milk

PART 3
8 oz Spinach, chopped

PART 4
3 c Cooked brown rice

Directions:
Bring to a boil, the onion, garlic, ginger (minced), coriander,water,
lemongrass, salt and sugar (keeping the sugar at approx. triple as the
amount of salt). Simmer for 5 minutes.

Add the eggplant and coconut milk and simmer another 5 minutes or until the
eggplant is cooked.

Remove the lemongrass and discard. Add the spinach and simmer another 3 or
4 minutes.

Serve over, or mixed into the rice.

Passionfruit Lime Drink

Ingredients:
1 Passionfruit pulp
1 Lime, juice of
Brown sugar to taste
2 Tall glasses of water

Directions:
In a blender, blend everything and then strain back into the glasses. Chill.

Fruit Soyshake

Ingredients:
1 qt Strawberries
1 Mango, pulp
1 Nectarine, pulp
1 litre Soymilk, plain
1/2 c Brown sugar

Directions:
Blend everything in the blender in two batches, mixing them together
afterwards. Chill

Yogurt Havarti White Sauce

Ingredients:
PART 1
2 T Margarine
2 T Flour

PART 2
1/2 c Yogurt
1/2 c Water
2 ts Sherry
1/8 ts Prepared mustard
1/4 c Havarti, crumbled
1/8 ts Salt
1/8 ts Pepper
1/4 ts (veg) Worcestershire sauce

Directions:
Heat the margarine and the flour for a few minutes, stirring.

Add everything else and cook, stirring continuously, until it has
melted, thickened and has a nice smell.

Corn Cheese and Bean Casserole

Ingredients:
PART 1
1 Onion, chopped
2 Garlic cloves, chopped
2 Sweet peppers, chopped
2 tb Olive oil

PART 2
1 1/2 c Corn
3/4 c Celery, chopped
1 c Tomatoes, chopped
5 sl Ww toast, diced, Dimpflmeier or other heavy bread.
1 ts Salt
1 T Sugar
3/4 ts Cayenne
1 T Basil
1 1/3 c Cheddar, mild, grated
25 oz (or less) can beans-drained
-

Directions:
Saute Part 1.

In a bowl, mix the saute with Part 2.

Oil a large casserole, and put the above mix into it. Bake at 350 for 40
minutes.

Crispy Brown Rice Squares

Ingredients:
2 c Ricemalt or barleymalt
1 c Tahini
Salt to taste
Vanilla to taste
Puffed brown rice

Directions:
Heat malt, then add to tahini, salt and vanilla in a bowl.

Add enough rice until the mix is a somewhat solid texture.

Press into square pans and refrigerate.

Corn Fritters

Ingredients:
1 1/2 c Corn kernals (approx)
2 ts Baking powder
1 Egg
1 3/4 c Flour
2/3 c Milk
1/4 ts Salt
Oil for deep frying
Cornsyrup

Directions:
Mix and sift dry ingredients. Beat egg. Gradually add egg and milk into
dry stuff. Add in corn. Drop by the spoonful into the deepfryer, turning
once. Fry till golden brown. Serve with cornsyrup for dipping.

Baked Eggplant on Toast

Ingredients:
PART 1
1 Eggplant, peeled & diced
2 T Oil

PART 2
1 1/2 ts Coriander
1/2 ts Cumin
1/2 ts Garam masala
1/2 ts Paprika
1/2 ts Turmeric
1 ts Salt

PART 3
4 sl Bread
Margarine or butter

Directions:
Mix the eggplant and oil in a casserole. Mix together the stuff in part 2
and then mix it in too.

Bake at 350 for 30-35 minutes. Prepare toast. Eat a bite of eggplant
with each bite of toast.