Cabbage and Bacon Pasta

4 strips bacon, chopped 
1 small red onion, chopped 
2 cloves garlic, minced 
Pinch hot pepper flakes
1/4 cup (50 mL) dry white wine or chickenstock
1/4 tsp (1 mL) each salt and pepper
4 cups (1 L) shredded cabbage
5 cups (1.25 L) rotini pasta (1 lb/500 g) 
2 tbsp (25 mL) grated parmesan cheese
2 tbsp (25 mL) chopped fresh parsley

Preparation:

In skillet, brown bacon over medium-high heat; drain off fat. Add onion, garlic and hot pepper flakes; cook, stirring often, until golden, 3 minutes. Add wine, salt and pepper; bring to boil. Add cabbage; cover and cook until tender, about 6 minutes.

Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, about 8 minutes. Drain and return to pot, reserving 1/2 cup (125 mL) of the cooking liquid. Add cabbage mixture and reserved cooking liquid; toss to combine

http://www.canadianliving.com/food/smoky_bacon_and_cabbage_pasta.php

Carrot Cake with Walnuts

Ingredients

• 4 eggs
• 1 1/4 cups vegetable oil
• 1/3 cup white sugar
• 1/2 cup brown sugar
• 3 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 3 cups grated carrots
• 1 cup chopped walnuts

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

http://allrecipes.com/Recipe/carrot-cake-iii/Detail.aspx