From “Hollyhock Cooks” with Linda Solomon and Moreka Jolar. Photographs by Maria Robledo.

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1/3 cup83 ml tamari/soya sauce
¼ cup63 ml water
¼ cup63 ml maple syrup
2 tsp10 ml Dijon mustard
1 tsp5 ml minced garlic
1/3 cup83 ml sunflower/safflower oil
3 Tbsp45 ml sesame oil


BLEND everything except oils.
In a measuring cup, COMBINE oils.
SLOWLY BLEND in oils to other ingredients.
STOP BLENDING as soon as the oils have been added.

Notes:
Makes 1½ cups375 ml. Can be refrigerated for 1 week (in theory, but I’ve never had it around that long!) Try it over green salads, steamed vegetables, as a fish marinade, or just dip bread into it.

Adapted from “Canada’s Best Slow Cooker Recipes” by Donna-Marie Pye. The title says it all.

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1/3 cup 83 mlflour
1 tsp 5 mlsalt
½ tsp 3 mlpepper
3 lbs 1.4 kgchicken pieces
1 Tbsp 15 mloil/butter/margarine
4 large peeled and sliced carrots
2 stalks sliced celery
1 diced onion
1 tsp 5 mldried rosemary (crumbled)
2 cups 500 mlstock/wine/water
1 cup 250 mlfrozen peas
Dumplings:
2 cups 500 mlflour
4 tsp 20 mlbaking powder
1 tsp 5 mldried rosemary (crumbled)
½ tsp 3 mlsalt
1 cup 250 ml milk
2 lightly beaten eggs
fresh rosemary sprigs

In a large kettle, COOK 1/3 cup83 ml flour, 1 tsp 5 mlsalt, pepper, chicken and oil over medium-high heat until chicken is brown on all sides (about 10 minutes)
ADD carrots, celery, onion, 1 tsp 5 mlrosemary and stock. COOK over medium-low heat for 1 hour.
ADD peas. STIR gently.
In a bowl, SIFT together 2 cups 500 ml flour, baking powder, 1 tsp 5 ml rosemary and ½ tsp 3 mlsalt.
In a measuring cup, combine milk and egg. MIX WELL. ADD to flour mixture.
STIR to make a lumpy dough.
DROP mixture over stew. COVER and COOK on medium-high for 15–20 minutes.
TEST by inserting skewer or chopstick in center of dumpling. It should come out clean.
SERVE garnished with fresh rosemary sprigs.

For Slow-Cooker:
In a large skillet, COOK flour, salt, pepper chicken and oil over medium-high heat until chicken is brown on all sides (about 10 minutes)
MEANWHILE, ADD carrots, celery, onion,1 tsp 5 mlrosemary and 1½ cups375 ml stock to slow-cooker.
SET chicken pieces over vegetables.
POUR ½ cup 125 mlstock into skillet and COOK over medium-high heat, scraping up brown bits from bottom of skillet. POUR pan juices into slow cooker.
COVER and COOK on low for 8–10 hours or high for 4–6 hours.
ADD peas and STIR gently.
MAKE dumpling mixture as above.
DROP dumpling mixture over chicken pieces. COVER and COOK on high for 25–30 minutes.
TEST and SERVE as above.

Notes: Serves 5. Refrigerate for 1 day. Stew can be frozen – after heating, dumplings can be made and cooked on top.

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2 Tbsp30 ml Instant Coffee crystals
3 Tbsp 45 mllight cream/half and half
1 cup 250 mlsoftened butter/margarine
2/3 cup 167 mlgranulated white sugar
2/3 cup 167 mlpacked brown sugar
1 tsp 5 mlbaking soda
¼ tsp 1 mlsalt
1 egg
1 tsp 5 mlvanilla
2 ¼ cups 563 mlall purpose flour
¼ cup 63 mlunsweetened cocoa powder
½ cup 125 mlchopped walnuts/pecans
½ cup 125 mlminiature semi- sweet chocolate chips
PRE HEAT oven to 375°F190°C.
In a small bowl, DISSOLVE coffee crystals in 1 Tbsp 15 mlof light cream. SET ASIDE.
 In a large mixing bowl, BEAT butter until very soft.
ADD granulated sugar, brown sugar, baking soda and salt. BEAT until combined, scraping sides of bowl occasionally.
BEAT IN coffee mixture, egg and vanilla until combined.
BEAT IN as much of the flour as you can with the mixer. STIR in any remaining flour.
 DIVIDE the dough in half. REMOVE one portion from bowl and SET ASIDE in another bowl.
STIR in the remaining 2 Tbsp 30 mlof light cream and the cocoa powder into the remaining portion.
STIR nuts into the chocolate portion.
STIR chocolate chips into the plain dough.
DROP scant teaspoons of each dough, side by side, onto an un-greased cookie sheet (for best results, line the cookie sheet with parchment paper before cooking).
PRESS dough pairs together.
BAKE for 8 or 9 minutes or until just set.
LET STAND on cookie sheet for 1 minute after removing from oven.
TRANSFER to a wire rack and let cool.

Notes:
Makes ? dozen cookies. Keep unrefrigerated for 2 weeks or frozen 1 month.