DNTO Cookbook

We've worked up quite a hunger while putting together this week's episode of DNTO. In light of the "Food, Glorious Food" show, we decided to put together some of our favorite recipes. From DNTO producers and some of our favourite storytellers, here is the first official DNTO cookbook!


  • 1 cup sunflower seeds
  • 1 cup millet
  • 1 cup flax seeds
  • 1 cup sesame seeds
  • juice from half a lime
  • 3 big tablespoons of yogurt or cottage cheese
  • 1 tablespoon flax oil
  • handful of berries
  • half a banana
  • some pineapple or mango, or whatever other fruit you enjoy
  • 1.Mix seeds and millet. Store in a jar.
  • 2. Mix three tablespoons of seed mix with 5 to 7 almonds and grind in a blender.
  • 3. Add the rest of the ingredients, blend and enjoy!

  • 3/4 cup cocoa
  • 1 cup flour
  • 1 1/2 cups sugar
  • 1/2 cup brown sugar
  • 1/2 cup (1 stick) of butter or margarine, melted mmm...
  • 3 eggs lightly beaten
  • 1/2 tsp vanilla
  • 1/4 cup semi-sweet chocolate chips (optional)
  • 1/4 cup chopped nuts (if your kids don't go to school anywhere in the known universe)
  • 1.Preheat oven to 350 degrees. Spray a 9' square pan with cooking spray.
  • 2. In a large bowl using an electric mixer, combine the flour, cocoa, sugars.
  • 3. Melt the butter.
  • 4. Add teh melted butter, eggs and vanilla to the dry mixture and mix well.
  • 5. Fold in the chocolate chips and/or nuts.
  • 6. Pour the batter into the pan (EAT HALF OF IT FIRST)
  • 7. Bake for 30-35 minutes, or until done.

  • 1 1/4 cup flour
  • 1 tsp baking soda
  • 3/4 brown sugar
  • 3/4 cup white sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 tsp salt
  • 2 sticks of butter
  • 1 1/2 cups of semi sweet chocolate chips
  • secret ingredient: toasted pecans
  • 1.Toast pecans at 375 while you are preheating the oven
  • 2. Mix the dry ingredients in the smaller of two bowls
  • 3. Mix the wet ingredients in a larger bowl
  • 4. Add teh melted butter, eggs and vanilla to the dry mixture and mix well.
  • 5. Fold in the chocolate chips and/or nuts.
  • 6. Pour the batter into the pan (EAT HALF OF IT FIRST)
  • 7. Bake for 30-35 minutes, or until done.

  • 2 1/2 cups all purpose flour
  • 2 tsp baking powder
  • 2 tsp cinnimon
  • 1 tsp ground ginger
  • 1/2 tsp nutmeg and/or allspice
  • 1 tsp salt
  • 1/4 cup butter, softened
  • 1 1/4 cups packed brown sugar
  • 3 large eggs
  • 1 tsp vanilla
  • 1 1/4 cups milk
  • 1.Preheat oven to 350°F
  • 2. Combine flour, baking powder, spices and salt.
  • 3.In a larger bowl, beat the butter with a mixer until it's creamy.
  • 4.Pour in the sugar and continue to beat for 3-4 minutes, until the mixture is light and fluffy. Add the eggs one at a time.
  • 5. Stir the vanilla into the milk.
  • 6. Add approximately a third of the flour mixture to the butter mixture and stir it by hand with an electric mixer on low speed, just until it's combined.
  • 7. Add about half the milk, then another third of the flour, the rest of the milk and the rest of the flour, mixing just until the batter is blended.
  • 8. Bake for 30-35 minutes, until the cake is golden and springy to the touch. Cool completely before frosting.

  • 5 tbsp unsalted butter
  • 1/2 cup firmly packed brown sugar
  • 3 tbsp milk
  • 1 1/2 cups icing sugar
  • 1 1/2 cups icing sugar
  • 1/2 tsp vanilla
  • 1.Melt the butter in a small pan over medium heat.
  • 2.Stir in the brown sugar and cook, stirring until the sugar melts.
  • 3 Add the milk, bring to a boil and pour into a mixing bowl to cool for 10 minutes.
  • 4. After 10 minutes, stir in the icing sugar and vanilla. Beat well. Spread on the cake while frosting is still warm.

  • 15 or so pitted dates (soak them in hot water for a bit, this takes out the fight in them)
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup coconut oil (melted)
  • 1/4 cup almond butter
  • 1/4 cup tahini
  • 1/4 cup ground up almonds or almond meal
  • 1.Beat all this crap in your blender-you might need to add a bit more oil if it's too dry.
  • 2.Form into balls and then roll into shredded (unsweetened) coconut
  • 3. Chill them in the fridge, and feed them to starving hoards after dinner.

  • 2 tablespoons vegetable oil or butter
  • 2 medium onions, chopped
  • 3 pounds boneless lamb stew meat cut into 1-inch cubes, or 3 pounds lamb shoulder chops (I used a boneless shoulder, which is pricey, but amazing!)
  • 2 teaspoons fresh thyme or 3/4 teaspoon dried thyme
  • Salt and black pepper, to taste
  • 2 medium boiling potatoes, peeled and sliced
  • 3 cups chicken stock or broth; or dark stout
  • 4 medium potatoes, peeled and halved
  • 4 medium carrots, cut diagonally into slices
  • Chopped parsley, for garnish
  • Recipe Excerpted from "Joy of Cooking" by Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker. Excerpted with permission by Scribner, a Division of Simon and Schuster Inc.
    1.Put it all in the slow cooker on low for about 7 hours, and bob's your uncle!

  • 4 cups vegetable stock
  • 1 (28 ounce) can fire roasted crushed tomatoes
  • 1 medium yellow onion, finely chopped (I usually use a red onion instead)
  • 5 cloves garlic, minced
  • 1 poblano pepper, chopped
  • 1/4 cup roasted red pepper
  • 1 jalapeno, diced
  • 1 tbsp paprika
  • 1/2 tsp Mexican chili powder
  • 1/2 tsp ground cumin
  • dash of cinnimon
  • 1 avocado halved and sliced
  • 1 cup quinoa cooked
  • chopped cilantro, green onions and lime halves for garnish
  • 1. Sautee diced onions in a skillet over medium heat with a bit of olive oil and cook until onions are caramelized.
  • 2. In a large pot, add vegetable stock, fire roasted tomatoes, garlic, jalapeno, paprika, cumin, cinnamon, chili powder and stir.
  • 3. Bring to a boil. Reduce heat and simmer uncovered for 25 minutes, add caramelized onions and continue to cook uncovered for an additional 10 minutes.
  • 4.To serve, ladle soup into bowls and top with quinoa, sliced avacado, chopped cilantro and green onions.

  • 1 dozen oysters
  • 1 cup salsa
  • 1 cup shredded cheese
  • 1.Collect a dozen fist-sized oysters from the beach.
  • 2.Bring barbecue up to a medium-high temperature.
  • 3.Place non-shucked oysters onto the hot grill and close lid.
  • 4.Wait five minutes until you hear a series of popping sounds. Opening the lid, you'll discover that many of the oysters will have popped open from the heat. With your open mitts and a fork, twist off the top shell and leave oyster meat simmering in the bottom shell on the grill.
  • 5. Turn down temperature to medium.
  • 6. Place a spoonful of salsa and a shred of cheese onto the oyster meat and close lid for two minutes.
  • 7. Lift and remove oysters from grill, once cheese is melted.
  • 8. Place oysters on tray and give each a drop or two of Tabasco sauce and a squeeze of a fresh lime.

  • 2 chicken breasts
  • 1 onion
  • 2 garlic cloves
  • 2 tbsp of tomato sauce
  • 2 cups peas
  • A dash of salt, pepper, saffron and lemon to taste
  • 1 and 1/2 cup rice (I use jasmine)
  • 3 cups boiling water OR 2 and 1/2 cups boiling water and 1/2 cup white wine
  • 2 tbsps of oil
  • 1 cube chicken bullion
  • 1. Cut chicken into bite-sized pieces and fry until golden in olive oil. Remove from pan and set aside.
  • 2. Saute diced onion and garlic until soft. Add tomato sauce and stir.
  • 3. Add uncooked rice and sauté a minute or two for flavour.
  • 4. Add cooked chicken and seasonings - salt, pepper, saffron and a squeeze of lemon to taste.
  • 5. (Optional) Pour in white wine and let it absorb while stirring.
  • 6. Add boiling water, and chicken bullion cube, stir, and then cook on low for 15 minutes with the pan covered.
  • 7. Peas are added last. If they are frozen or fresh add at same time as water. If peas are canned, add 5 minutes before rice is done cooking.
  • 8. Once rice is cooked through, it is best eaten right away. Serve with lemon wedges. Muy bueno!

  • 1 can water packed tuna, drained
  • 1 hard boiled egg, grated or diced
  • 1/2-1/2 cup cheddar cheese, grated
  • 1 small tomato, diced
  • Bean sprouts
  • Mayonnaise to taste
  • Pepper to taste
  • Diced red onion, diced celery, chopped chives and/or parsley can be added if desired
  • Serve on whole grain bread
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