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Four festive recipes

For those who love to cook, having time off means you can treat yourself and your family to delicious homemade meals. If we had one day to make tasty, CF-friendly meals, here’s what we’d make, all found in The Canadian Guide to Nutrition and Cystic Fibrosis.


For brunch: Sour Cream Pancakes

1 cup flour
1 tbsp. sugar
1 egg
1 tbsp. vegetable oil
1 tbsp. baking powder
1 cup homogenized milk
1/4 cup sour cream

Combine flour, sugar and baking powder. In a separate bowl, combine egg, oil, milk and sour cream. Make a well in the dry ingredients and add the wet ingredients to the dry. Mix with a whisk until smooth. Pour batter onto a lightly greased griddle. Turn pancakes when tops are covered with bubbles. Serve with maple syrup and topped with whipping cream.

Blueberries or strawberries may be added to the batter, and yogurt may be substituted for sour cream.


For lunch: Croissant Sausage Sandwiches

4 croissants, sliced in half lengthwise
1/4 cup prepared mustard
1 lb. smoked Polish sausage, sliced lengthwise
1/4 lb. Gouda cheese, sliced

Spread mustard over one cut side of each croissant. Divide sausage and cheese equally amongst mustard-coated croissant halves. Top with remaining halves to make sandwiches and   serve.


For dinner: Butter-Poached Cumin Tilapia

6 oz. tilapia
2 tbsp. butter
1 tbsp. extra virgin olive oil
3 oz. tomatoes, diced
2 stalks green onions, sliced
1/4 tsp. ground cumin
1 clove garlic, sliced
pinch of salt and pepper

Preheat oven or toaster oven to 400°F (200°C). Sprinkle fish with salt, pepper and cumin. Cover bottom of baking dish with olive oil, then a layer of fish. Break the butter into pieces and sprinkle the fish with 1/2 of it. Place the diced tomato randomly, and place sliced garlic and sliced green onion on top. Spread out the remaining butter and salt and pepper. Bake covered for 8 minutes, then uncover and cook an additional 8 minutes until fish is cooked through.


For dessert:  Chocolate Cheesecake Muffins

Chocolate Batter
1 cup flour
1/2 cup sugar
3 tbsp. unsweetened cocoa powder
2 tsp. baking powder
1/2 tsp. salt
3/4 cup homogenized milk
1 egg, beaten
1/3 cup cooking oil
Cream Cheese Filling
3 oz. cream cheese
2 tbsp. sugar

In a small bowl, beat cream cheese and 2 tablespoons of sugar until light and fluffy. Set aside. In a large bowl, stir together flour, 1/2 cup sugar, cocoa, baking powder and salt. Make a well in centre of dry ingredients. Combine egg, milk and oil. Add all at once to dry ingredients, stirring just until moistened.

Spoon about 2 tablespoons of chocolate batter into each greased muffin cup or paper cup. Drop 1 teaspoon of cream cheese on top and then more chocolate batter. Bake at 375°F (190°C) for 15 to 20 minutes. Dust with powdered sugar if desired.