A perfectly balanced meal in a bowl with legumes, a grain — in this case, chickpeas, lentils and pearl barley — and vegetables. For dessert, I served some jam filled buns. Certainly a good way to warm up on a cold day and this soup yields a good amount, so you can share with your friends. And the nutty flavor of tahini goes oh so well with the earthiness of the legumes, barley and kale. I received rave reviews and my husband will have lunch to take to work so he can avoid crappy coffee shop and fast food offerings.

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The food is flying out of my kitchen lately, which means I have been able to treat friends and family to some of my dishes. It is also a good idea to cook at home in a sanitary kitchen with fresh ingredients rather than running the perils of eating out or ordering in. Much cheaper too, and you can control your own spicing.

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Samuel Johnson used to say that oats are "a grain used in England to feed horses and in Scotland to feed the populace." As a wonderful source of calcium, iron, magnesium, phosphorus, potassium, fiber and B vitamins, this may explain why there were so many splendid specimens of English horses and Scots. As with the Scots, we Canadians must suffer a miserable climate for several months a year, so these “horse treats” ought to do as well for us as for them. Easy to make, these sturdy oat scones are warming, filling, and just slightly sweet — and they’re just wonderful with butter and jam spread over them.

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One-dish meals are always a blessing for cooks on the go who want good nourishment for their family. Packed full of beans, vegetables and herbs, along with some oats, miso and cheese, your diners will be asking for seconds. The small red beans known as "azuki" or "adzuki" are filling and high in fiber, protein, complex carbohydrates, and iron. Any seasonal selection of vegetables are worth considering for this casserole. If you don't have azuki beans on hand, whole mung beans would be a good alternative. Kidney beans are also to be considered, along with a bit more spice.

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