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Easy tip - don't bother shredding the apples! Just peel and chunk them as you would for a pie and when they start to soften use the potato masher!! Depending on your apples and how juicy they are, you may need to add more or less water. I used the full amount of cinnamon and sugar and the applesauce turned out absolutely delicious. Try it on top of bran flakes in the morning (still add your milk) for a wonderful-tasting healthy fibre-rich breakfast!

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Red Skinned Potato Salad

Reviewed: Jun. 30, 2009

This was SO good - only thing that I changed in the recipe was the bacon - I used a bottle of the real bacon bits.

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Grilled Tuna Steaks with Grape and Caper Salsa

Reviewed: Oct. 21, 2008

This is an AAWESOME recipe - so quick and easy to make and yet absolutely gourmet in taste!! I made two small changes to the recipe, out of necessity: had no capers on hand so substituted small quartered olives (rinsed and patted dry) and broiled the tuna rather than barbecuing it. The flavour was absolutely delicious - the fresh parsley/grapes was so fresh tasting. The olives worked really well as a substitute (although I am looking forward to trying it again with the capers). (One word of caution - be careful not to overcook the tuna as it dries out) Thanks Drew for a wonderful recipe!!

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Sweet and Savory Kale

Reviewed: May 13, 2008

I thought this was good - my husband really liked it. I toasted the almonds lightly (in a dry pan) before adding - but didn't find that they added much to the flavour, so if you don't have any on hand for the garmish, the recipe is still great.

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Special Hamburger Sauce

Reviewed: Apr. 8, 2008

This is DELICIOUS and tastes even better than the sauce on the commercial burger (you know, the one with two "all beef patties"? Thanks for sharing!!!!!!

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Tabbouleh I

Reviewed: Dec. 6, 2007

This was very good and you feel good eating it because it is just so darn HEALTHY!!!!!! Vitamin C from the parsley and tomatoes, fibre from the bulgur wheat, omega somethings from the olive oil, etc. The only thing I would do differently would be to cut the onion WAY back - I love onion but I found the quantity really overpowering.

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Japanese Broiled Mackerel

Reviewed: Aug. 21, 2007

We were given some free "just-caught" mackerel by some local fishermen - I had never eaten or cooked mackerel before - and this was a very tasty recipe! I cut slits in the skin of the mackerel as suggested by other reviewers. I didn't have mirin so substituted white wine. I thought the soya sauce would be overpowering but it wasn't at all. It is a good recipe to eat while watching a DVD at home, as you really do need to "pick through the bones" slowly with mackerel.

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