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Monday, September 30, 2013

Beet Chips With Lime Salt

Spring 2005

By: Dana Speers
from LCBO Food and Drink

Salty, sweet and tangy, these crispy beet chips make an irresistible snack, cocktail party hors - d'oeuvre or salad garnish.  They won't keep, so serve them right after cooking

4 cups (1 L) vegetable oil, for deep frying
8 medium beets, peeled and thinly sliced
Lime salt to taste (recipe below)

1. Pour vegetable oil into a sauté pan. Using a candy thermometer to check temperature, heat oil to 325°F (160°C).

2. Add the beet slices in small batches.  Fry slices about 2 to 3 minutes or until golden and crisp.  Drain on paper towels and season with lime salt.  Serve immediately.

Serves 6

Lime Salt
2/3 cup (150 mL) fine sea salt
Freshly grated zest of 4 limes

1. Preheat oven to 325°F (160°C).
2. Combine sea salt and lime zest in a pie plate. Bake salt for 10 minutes. Cool.

Makes 2/3 cup salt

Four Seasons Minestrone alla Milanese

1/4 cup olive oil
1 cup finely chopped onion
1 cup finely chopped leek, white and light green parts
1 cup finely chopped celery
2 cups finely chopped carrots
2 cups finely chopped cabbage (preferably Savoy)
1 cup green beans cut into 1/2−inch lengths
2 cups of 1/2−inch cubes of peeled boiling potatoes
1/2 cup finely chopped prosciutto
1 cup of 1/2−inch cubes of unpeeled zucchini
1 cup chopped rinsed fresh stemmed spinach
2/3 cup chopped fresh or canned tomatoes
1/2 cup tomato sauce
6 cups chicken broth
3/4 cup rice (preferably short grain Arborio)
2 cups canned cannelini beans
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
2 tablespoons olive oil
1/4 cup minced fresh parsley
1/2 cup grated Parmesan cheese
Salt and freshly ground black pepper
Grated Parmesan for garnish, optional

In a large stock or soup pot, over medium heat, heat the olive oil.  Add
the onion, leek, celery, carrots, cabbage, green beans and potatoes and
stir for 2 minutes.

Add the prosciutto, zucchini, spinach, tomatoes and tomato sauce and
stir for another 2 minutes.

Add the chicken broth, bring to a boil and simmer, covered, over low
heat for 15 minutes.

Add the rice and beans, and simmer, until covered for 15 minutes or until
the rice is tender.  Remove the soup from the heat.

In a small skillet saute the rosemary in the olive oil for 30 seconds.
Add this to the soup along with the parsley and cheese. Season with
salt and pepper to taste and serve immediately. Garnish with more
cheese if desired.

Stuffed Zucchini

2 medium zucchini
2 sweet Italian sausages
1 small onion, chopped
1 8 oz. Can mushrooms, drained
1 tbsp butter
Salt and pepper to taste
2 slices bread (pulse in blender until crumbs
yields approx. 1 cup fresh crumbs)
1 tbsp grated Parmesan cheese
½ fresh tomato, chopped
Slices of mozzarella or provolone cheese (optional)

Cut zucchini in half lengthwise and steam about 5 minutes. Remove
center to about ¾ inch of shell and set aside.
Remove meat from casing and brown in frying pan.  Add onion and cook
until onions are transparent.  Add mushrooms, butter, salt, and pepper.
Add breadcrumbs, cheese and chopped center of zucchini and mix all
together. Top with sliced cheese (optional).

Summer Vegetable Crêpes

From EatingWell Magazine

Crêpes aren’t just for dessert—they make a quick and savory weeknight
dinner. Here they’re filled with ricotta cheese, green beans, zucchini
and corn and topped with a chive-cream sauce. Don't skip the step of
placing a piece of parchment or wax paper under each crepe as you fill
it--without it, the crepes are tricky to roll. Serve with: A tossed

Makes 4 servings
ACTIVE TIME: 30 minutes
TOTAL TIME: 30 minutes

1/3 cup reduced-fat sour cream
1/2 cup chopped fresh chives, divided, plus more for garnish
3 tablespoons low-fat milk
2 teaspoons lemon juice
3/4 teaspoon salt, divided
1 tablespoon extra-virgin olive oil
2 cups chopped zucchini
1 1/4 cups chopped green beans
1 cup fresh corn kernels (from 1 large ear; see Tip)
1 cup part-skim ricotta cheese
1/2 cup shredded Monterey Jack cheese
1/4 teaspoon freshly ground pepper
4 9-inch “ready-to-use” crêpes (see Tip)

1. Stir sour cream, 1/4 cup chives, milk, lemon juice and 1/4 teaspoon
salt in a small bowl until combined.  Set aside.

2. Heat oil in a large nonstick skillet over medium-high heat. Add
zucchini, green beans and corn and cook, stirring, until beginning to
brown, 6 to 8 minutes. Reduce heat to low; stir in ricotta, Monterey
Jack, the remaining 1/4 cup chives, the remaining 1/2 teaspoon salt
and pepper. Cook, stirring gently, until the cheese is melted, 1 to 2
minutes. Remove from the heat.

3. To roll crepes, place one on a piece of parchment or wax paper (or
leave it on the piece of plastic separating the crepes in the
package).  Spoon one-fourth of the vegetable-cheese mixture (about 3/4
cup) down the center of the crepe.  Use paper (or plastic) to help
you gently roll the crepe around the filling.  Place the crepe seam-
side down on a dinner plate. Repeat with the remaining crêpes and
filling. Serve each crêpe topped with 2 tablespoons of the reserved
sauce and more chives, if desired.

TIP: To remove kernels, stand a cob on its stem end in a bowl
and slice them off with a sharp, thin-bladed knife.

“Ready-to-use” crêpes are fast and convenient. Look for them in the
produce section of the market or near refrigerated tortillas.


Recipe from

1/3 cup Cornflake crumbs
2 tablespoons grated Parmesan cheese
1/2 teaspoon seasoned salt
dash garlic powder
4 small unpeeled zucchini, cut in 1/2 inch strips
1/4 cup melted butter

Combine crumbs, cheese and seasonings; place in a plastic bag. Dip zucchini strips in butter and shake in the crumbs to coat. Place on a baking sheet; bake 375F for 10 minutes or until crisp. 4 servings.

Sunday, September 29, 2013

Black Bean Chilaquiles

This family-friendly vegetarian meal comes from Amy Kohrman in Stanford, Calif., who keeps up with the 5:30 Challenge on  "I use broken-up tortilla chips for a base, combine beans and corn for protein, use salsa as a binder and top it all with cheese. Voila -- glorified nachos."

-- Jeanne Besser

Hands on time: Total time: 30 minutes Serves: 8

2 (15-ounce) cans black beans, rinsed and drained
1 (15 1/2-ounce) can shoe-peg corn, drained
1 (16-ounce) jar medium salsa
4 cups lightly crushed tortilla chips
8 ounces grated Monterey Jack cheese

Preheat oven to 400 degrees. Lightly grease a 13-by-11-inch baking pan. In a saucepan, warm the black beans, corn and salsa. Line bottom of baking pan with half the chips, then half the bean mixture. Repeat with another layer of chips and beans. Top with cheese. Bake for 15-20 minutes, or until cheese is melted and the casserole is warmed through.

Kohrman often adds a garnish of fresh cilantro and a squeeze of lime. For a non-vegetarian entree, add cooked, shredded chicken.

Grilled Garlic Parmesan Zucchini

3 zucchini
3 tablespoons butter, softened
2 cloves garlic, minced
1 tablespoon chopped fresh parsley
1/2 cup freshly grated Parmesan cheese

Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

Cut the zucchini in half crosswise, then slice each half into 3 slices lengthwise, making 6 slices per zucchini.

Mix the butter, garlic, and parsley in a bowl, and spread the mixture on both sides of each zucchini slice. Sprinkle one side of each slice with Parmesan cheese, and place the slices, cheese sides up, crosswise on the preheated grill to keep them from falling through.

Grill the zucchini until the cheese has melted and the slices are cooked through and show grill marks, about 8 minutes.

Grilled Pineapple Wedges
1 fresh pineapple
1/2 cup unsalted butter, melted
1/2 cup granulated sugar
1 teaspoonground cinnamon
1/8 teaspoon ground cloves

Cut the rind off the pineapple, leaving the green leaves. Cut the pineapple in half lengthwise through the leaves and fruit, making 8 thin wedges of pineapple with leaves still attached. Trim the core off each wedge.
Place butter in a shallow micowave-safe bowl, and microwave until liquefied.
Place sugar in another shallow bowl, and stir in the cinnamon and cloves.
Dip each wedge of pineapple first in melted butter, then in the sugar mixture, shaking off the excess.
Grill the pineapple wedges until browned and sizzling, 5 to 7 minutes per side.
Transfer the pineapple wedges to a platter, and let cool slightly before serving.

Makes 8 servings.

Vegetables with Vinaigrette

Thansk, Julia

1/2 lb. zucchini\cooked, cut into 1/2" slices
1/2 lb. smallyellow squash, cut into 1/2" slices
1 red bell pepper, cooked, seeded and cut into 1" pieces
2 tbsp. Italian dressing

This Recipe is considered: Low Calorie, Low Cholesterol, Low Sodium

Place vegetables in a steamer basket over boiling water. Cover pan
and steam 5 minutes or until almost tender. Transfer to a serving bowl, add
dressing and toss. Makes 4 servings

Zucchini in Cream Sauce

Zucchini with cream sauce is made with sour cream and onion, butter, and
a little sweetener and lemon.

Cook Time: 12 minutes
Total Time: 12 minutes

2 pounds zucchini, unpeeled, cut in strips, about 6 cups of zucchini strips
1/4 cup finely chopped onion
1/2 cup water
1 teaspoon salt
1 chicken bouillon cube or equivalent granules or base
1/2 teaspoon dried dill
2 tablespoons melted butter
2 teaspoons sugar or sugar substitute
1 teaspoon lemon juice
2 tablespoons flour
1/2 cup sour cream

In a large saucepan or Dutch oven, combine zucchini strips, onion,
water, salt, bouillon, and dill; bring to a boil over medium high heat.
Reduce heat, cover, and simmer for 5 minutes, or just until zucchini is
tender. Do not drain. Add butter, sugar, and lemon juice. Remove from
heat. Blend flour with sour cream.  Stir about half of the cooking liquid
into the sour cream; return sour cream mixture to the saucepan.  Continue
cooking, stirring, until thick and bubbly.
Zucchini recipe serves 6

Zucchini Summer Squash

1 or 2 small zucchini
1 sm Onion; chopped
2 tb .. or 3 butter
1/2 ts Salt
1/4 ts Pepper
2 Tomatoes; chopped
1 c Cheese; grated

Wash squash and slice in half lengthwise, then slice about 1/4" thick.
Melt butter in large skillet; add zucchini and onion and fry until
moisture is reduced. Add salt, pepper and tomato. Simmer about 10
minutes. Add cheese about 5 minutes before serving. Cover pan to melt

Saturday, September 28, 2013

Pork and Pepper Stir-Fry

By The Canadian Living Test Kitchen

108 people added this to their Recipe Box
This recipe makes 4 servings
Preparation time: 10 minutes Stand: 20 minutes
Cook time : 5 minutes

1 lb pork tenderloins
1 tbsp cornstarch
1 tbsp soy sauce
2 cloves garlic , minced
2 tsp sesame oil
1 tsp grated gingerroot
1 pinch pepper
2 tbsp vegetable oil
1 large white onion , sliced
1 sweet red pepper , sliced
1 sweet green pepper , sliced
1/4 cup sodium-reduced beef broth
2 tbsp oyster sauce
1/4 cup chopped fresh coriander

Thinly slice pork across grain into strips. In bowl, toss together pork, cornstarch, soy sauce, garlic, 1 tsp (5 mL) of the sesame oil, ginger and pepper; let stand for 20 minutes.

In wok or large skillet, heat vegetable oil over high heat; stir-fry pork mixture, in batches, until slightly browned, about 1 minute.  Transfer to plate.

Add onion and red and green peppers to pan; stir-fry until onion is softened, about 3 minutes.

Return pork and accumulated juices to pan. Stir in broth and oyster sauce; cook until thickened, about 1 minute. Stir in remaining sesame oil. Garnish with coriander.

Source : Canadian Living Magazine: June 2010

Pork Saltimbocca

By The Canadian Living Test Kitchen

72 people added this to their Recipe Box
This recipe makes 4 servings

In Italian, saltimbocca means "to jump in the mouth," which accurately describes this recipe.  It most often features veal, but is delicious using pork.

1-1/2 lb boneless pork loins
1/2 tsp pepper
8 slices prosciutto
8 large fresh sage
2 tbsp all-purpose flour
2 tbsp extra-virgin olive oil
2/3 cup sodium-reduced chicken stock
1/3 cup Marsala wine
1 tbsp finely chopped fresh chives or fresh parsley

Cut pork into 8 pieces. Between plastic wrap and using flat side of mallet, pound each piece to 1/4-inch (5 mm) thickness. Sprinkle each with pepper; top each with 1 slice prosciutto. Place 1 sage leaf on prosciutto at short end; roll up crosswise and secure with wooden pick. Place in bowl. (Make-ahead: Cover and refrigerate for up to 12 hours.)

Sprinkle rolls with flour, tossing to coat. In large skillet, heat oil over medium-high heat. Shaking off excess flour, sear rolls on all sides until golden brown, about 3 minutes. Transfer to plate.

Drain fat from pan. Pour in stock and Marsala; bring to boil, scraping up browned bits. Return rolls to pan, cover and simmer until juices run clear when pork is pierced and just a hint of pink remains inside, about 3 minutes. Transfer to platter; remove picks.

Boil liquid until reduced to 1/3 cup (75 mL), about 3 minutes. Strain over rolls. Sprinkle with chives.

Source : Canadian Living Magazine: February 2008

Lemongrass Pork

By The Canadian Living Test Kitchen
52 people added this to their Recipe Box

A stuffing laced with delicious Thai flavours and a lovely lemongrass glaze makes this barbecued pork the focus of easy entertaining.

2 pork tenderloins , (1-1/2 lb/750 g total)
1/4 tsp salt
1/4 tsp pepper

1 tsp vegetable oil
4 green onions , sliced
2 cloves garlic , minced
1 small tomato , chopped
1 tsp minced gingerroot
1/4 cup cashews , finely chopped
1/4 tsp salt
1/4 tsp pepper

Lemongrass Glaze:
2/3 cup water
1/4 cup granulated sugar
1 tbsp cornstarch
2 stalks lemongrass , chopped

Stuffing: In skillet, heat oil over medium heat; cook onions, garlic, red chili pepper, tomato and gingerroot, stirring often, for about 5 minutes or until onions are softened. Stir in cashews, salt and pepper; let cool. (Stuffing can be refrigerated in airtight container for 1 day.)

Lemongrass Glaze: In small saucepan, bring water, sugar, cornstarch and lemongrass to boil over medium heat, stirring constantly; boil, stirring constantly, for 2 minutes or until thickened and clear. Strain through fine sieve into small bowl; let cool completely. (Glaze can be refrigerated in airtight container for up to 1 day; reheat over medium-low heat until fluid.)

Trim tenderloins. Cut in half horizontally almost but not all the way through; open out flat. Evenly spoon stuffing lengthwise along centre of each. Fold thin ends over filling, then fold up sides to enclose filling. With 12-inch (30 cm) soaked wooden skewer, sew each closed at 2-inch (5 cm) intervals. (Pork can be prepared to this point, wrapped in plastic wrap and refrigerated for up to 8 hours; let stand at room temperature for 30 minutes.)

Sprinkle pork with salt and pepper; brush with half of the glaze. Place on greased grill over medium heat; close lid and cook, turning and brushing occasionally with remaining glaze, for about 35 minutes or until juices run clear when pork is pierced and just a hint of pink remains inside. Transfer to cutting board; tent with foil and let stand for 10 minutes. Remove skewers; cut into 1-inch (2.5 cm) thick slices.

Additional information :

Lemon Glaze: Substitute 1 tbsp (15 mL) lemon juice and 2 tsp (10 mL) grated lemon rind for the lemongrass. Decrease water to 1/2 cup (125 mL).

Soak wooden skewers in water for about 30 minutes before using to prevent scorching. Instead of skewers, you can tie tenderloins at about 2-inch (5 cm) intervals with soaked kitchen string.

Pork Tenderloin with Wild Blueberry Sauce

Servings 3:

1/2 tsp (2 mL) dried thyme
1/4 tsp (1 mL) each salt and pepper
1 pork tenderloin (12 oz/375 g)
1 tsp (5 mL) vegetable oil

Wild blueberry Sauce:
3/4 cup (175 mL) dry red wine
1 cup (250 mL) fresh or frozen wild blueberries
1 tbsp (15 mL) granulated sugar
1 tsp (5 mL) grated lemon rind
1-1/2 (7 mL) tsp cornstarch

Rub thyme, salt and pepper over pork. In large ovenproof skillet, heat oil over medium-high heat; brown pork all over for about 4 minutes.

Transfer to 350°F (180°C) oven; roast for about 30 minutes or until just a hint of pink remains and meat thermometer registers 160°F (70°C). Transfer to cutting board; tent with foil and let stand for 5 minutes before slicing.

Wild Blueberry Sauce:
Meanwhile, drain any fat from skillet. Pour in wine; bring to boil over high heat, stirring to scrape up brown bits from bottom of pan. Boil over medium-high heat until slightly reduced, about 3 minutes.

Stir in bluberries, sugar and lemon rind; return to boil.  Dissolve cornstarch in 2 tablespoons (25 ml) cold water; stir into sauce and simmer just until clear. Pool on 3 warmed dinner plates. Top with slices of pork.

Vietnamese Grilled Pork with Rice Noodles

By The Canadian Living Test Kitchen
Cool noodles contrast with hot, succulent grilled pork loin (or use
boneless chicken).  You can prepare the noodles and sauce a few hours
before assembly.

Servings: 4

2 tbsp (25 mL) vegetable oil
1/2 cup (125 mL) thinly sliced shallots or diced onion
3 cloves garlic, minced
2 tsp (10 mL) granulated sugar
2 tsp (10 mL) fish sauce
1/2 tsp (2 mL) pepper
12 oz (375 g) pork loin, thinly sliced
1 lb (500 g) medium rice stick noodles or rice vermicelli
1 cup (250 mL) bean sprouts
1/4 cup (50 mL) each chopped fresh basil and coriander
1/4 cup (50 mL) coarsely chopped peanuts

1/3 cup (75 mL) lime juice
1/4 cup (50 mL) finely grated carrot
3 tbsp (50 mL) fish sauce
3 cloves garlic, minced
4 tsp (20 mL) granulated sugar
1 tbsp (15 mL) minced hot red pepper

In small skillet, heat vegetable oil over medium-high heat; saute
hallots until deep golden, about 4 minutes. Pour through sieve into
shallow bowl; set shallots aside.

To oil, add garlic, sugar, fish sauce and pepper; add pork and toss.
Thread pork onto skewers. Cover and refrigerate for 2 hours.
(Make-ahead: Refrigerate for up to 8 hours.)

Sauce: In large bowl, mix together lime juice, carrot, fish sauce,
garlic, sugar, hot pepper and 1/4 cup (50 mL) water. Set 1 tbsp
(15 mL) aside.

In large pot of boiling water, cook noodles until tender but firm,
2 to 3 minutes. Drain and chill under cold water; drain well. Add
noodles to sauce along with fried shallots, bean sprouts and chopped
basil and coriander.

Place pork on greased grill over medium-high heat; close lid and
grill, turning once, until browned at edges but still moist, but
5 minutes.  Arrange over noodles.  Drizzle with reserved sauce;
sprinkle with peanuts.

Canadian Living Magazine: May 2004

Friday, September 27, 2013

Great Northern Baked Beans with Maple Syrup

Holiday 2005
By: Marilyn Bentz-Crowley
From LCBO Food and Drink
Barbecue sauces vary so pick your favourite and, if quite sweet, add the lesser amount of maple syrup.  Avoid barbecue sauces with "smoke" as this often harsh flavour can overwhelm the delicate maple undertone to these very popular beans.  There is no need to presoak the beans.

1 lb (500 g) great Northern or navy beans
½ lb (250 g) naturally-cured bacon with maple
1 to 2 yellow cooking onions, finely chopped
1 large clove garlic, minced
1 cup (250 mL) barbecue sauce
2 to 4 tbsp (25 to 60 mL) pure maple syrup
1 tsp (5 mL) dry mustard

1. Pick over beans; rinse under cold running water. Place in a large saucepan; add enough cold water to cover 2-inch (5-cm) over beans. Bring to a boil, cover and reduce heat so beans just simmer for 1 hour and 15 to 45 minutes or until they are just tender to the bite. Do not drain.

2. Preheat oven to 325ºF (160ºC).

3. Cut bacon crosswise into ¼-inch (5-mm) pieces. In a large skillet, brown bacon over medium heat until golden and crisp. Using a slotted spoon, remove bacon bits to a paper towel; cover and refrigerate. Drain most of fat from skillet leaving about 1 tbsp (15 mL). Add onions and garlic. Sauté until softened, about 5 minutes. Stir in barbecue sauce, maple syrup and mustard; bring to a boil, scraping pan frequently to get up all the browned bits. Turn into a 3-L (12-cup) casserole.

4. Without draining, stir hot beans and liquid into onion mixture.  Mixture should seem soupy; if not, add boiling water as needed. Cover and bake without stirring for 1 hour. Then stir, continue baking, covered if sauce is reducing nicely or uncovered if mixture is still quite soupy. Bake 30 to 60 minutes or until sauce is reduced and thickened. Stir in bacon bits and serve. Beans can be covered and refrigerated for several days. Reheat covered, stirring occasionally until hot.

Serves 8 to10


3 yams, peeled and sliced
1/4 c. brown sugar
1/4 c. real maple syrup
2 tbsp. butter
1/4 tsp. cinnamon
Salt and pepper to taste
Walnuts, chopped (optional)

Layer sliced yams in a greased 9 x 13 inch pan. Combine brown sugar, maple syrup, butter, cinnamon, salt and pepper in small saucepan. Bring to boil, stirring constantly. Pour mixture over sliced yams. Cover with foil and bake at 350 degrees until yams are tender. If desired, sprinkle chopped walnuts over yams.

Vegetable Calzones

Makes 4 servings

- 1 loaf (1 pound) frozen bread dough
- 1 package (10 ounces) frozen chopped broccoli, thawed and well drained
- 1 cup (8 ounces) BELGIOIOSO® Ricotta con Latte Cheese
- 1 cup (8 ounces) shredded BELGIOIOSO® Sharp Provolone Cheese
- 1 clove garlic, minced
- 1/4 teaspoon black pepper
- 1 egg
- 1 tablespoon water
- 4 cups marinara sauce
- Grated BELGIOIOSO® Parmesan Cheese

Thaw bread dough; let rise according to package directions. Combine
broccoli, BELGIOIOSO® Ricotta con Latte, BelGioioso Provolone Cheese,
garlic and pepper. Punch down bread dough; turn out onto lightly floured
surface. Divide into 4 equal pieces.  Roll out each piece into 8-inch
circle.  Place about 1/4 cup cheese mixture on half of circle, leaving
1-inch border. Fold dough over to cover filling, forming semi-circle;
press edges with fork tines to seal. Beat egg and water in small bowl.
Brush with egg mixture. Place on greased baking sheet. Bake at 350°F
30 minutes or until brown and puffed. Transfer to rack; cool 10 minutes.
Heat marinara sauce until hot and pour over calzones. Top with
BelGioioso Parmesan Cheese.

© BelGioioso® Cheese Inc.

Vegetables with Chili Mayonnaise

5 cups water
12 asparagus spears, trimmed
1/2 pound baby carrots
1/2 pound fresh green beans, trimmed
1/2 head broccoli, cut into florets
3 medium zucchini, diagonally sliced 1/2-inch

1 cup mayonnaise
2 red or green jalapeno peppers, seeded, finely chopped
1 tablespoon chopped fresh chives or parsley
3 tablespoons fresh lemon juice
1 teaspoon red pepper flakes
1/2 teaspoon ground cumin

Bring water to a full boil in 3-quart saucepan. Add asparagus, carrots, beans and broccoli.  Cook over medium-high heat for 2 to 3 minutes or until vegetables are crisply tender. Place vegetables in ice water to chill (2 to 3 minutes). Drain.

Stir together all mayonnaise ingredients in medium bowl. Serve chilled vegetables and zucchini with mayonnaise. Yields 12 servings.

Very Basic Vegetarian Stir-Fry

4 cups (1L) mixed vegetables (such as broccoli florets, snow peas, julienned
       carrots, shredded red cabbage and bean sprouts),
       or 12-oz (340-g) package stir-fry vegetables
2 tbsp (30 mL) extra-virgin olive oil
4 cups (1L) cooked, cold brown rice
2 tbsp (30 mL) purchased teriyaki sauce or to taste

Add vegetables to large skillet or wok with 1-inch (2.5-cm) water. Bring to
boil over high heat. Cover; cook 3 minutes or until tender crisp. Drain.
Heat oil in same skillet or wok over medium-high. Add rice. Cook, stirring
with wooden spoon to break up, until warmed. Stir in teriyaki sauce, then
vegetables. Cook 1 minutes until warm and well-blended.

Makes 4 servings.

Thursday, September 26, 2013

Amber Ale Baked Beans

Just a little bacon gives a lot of flavour to this classic barbecue side, especially when you add it to sweet caramelized onions and a bottle of slightly fruity and malty ale.

Yield 9 servings (serving size: 2/3 cup)

2 cups water
4 (16-ounce) cans low-sodium pinto beans, rinsed and drained
2 bay leaves
1 (14-ounce) can fat-free, less-sodium chicken broth
1 medium yellow onion, peeled and quartered
2 bacon slices (uncooked), chopped
2 cups chopped yellow onion (about 2 medium)
1 tablespoon minced garlic
2 teaspoons chili powder
3/4 cup no salt-added ketchup
1/3 cup packed brown sugar
3 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
1/4 teaspoon freshly ground black pepper
1 (12-ounce) bottle amber ale (such as Redhook)
Cooking spray

Preheat oven to 300°.

Combine first 5 ingredients in a Dutch oven; bring to a boil.  Reduce heat, and simmer 15 minutes. Drain over a large bowl; reserve cooking liquid. Discard onion and bay leaves.

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan; set bacon aside. Add chopped onion to drippings in pan; cook 10 minutes or until golden brown and caramelized, stirring frequently. Add garlic and chili powder to pan; cook 1 minute, stirring frequently. Add ketchup and next 5 ingredients (though ale) and 1/2 cup reserved bean liquid to pan; bring to a boil.  Add beans and bacon. Reduce heat, and simmer for 10 minutes or until slightly thick. Transfer to a 13 x 9-inch baking dish coated with cooking spray. Bake at 300° for 45 minutes or until thick.

Nutritional Information
Calories:276 (14% from fat)
Fat:4.3g (sat 1.3g,mono 1.7g,poly 0.6g)

Rustic Vegetable Tarts

Prep: 25 minutes
Bake: 20 minutes
Roast: 35 minutes

7-1/2 cups winter vegetables, (such as winter squash, sweet potatoes, red onion, parsnips, carrots, turnips, and rutabagas) peeled and seeded as necessary and cut in bite-size chunks
4 slices thick-sliced bacon, cut into 1-inch pieces
3 Tbsp. olive or canola oil
2 Tbsp. chopped fresh thyme leaves
1 pkg. (15 oz.) rolled refrigerated unbaked pie crust (2 crusts)
1 cup crumbled goat cheese (4 oz.)
1 Tbsp. balsamic vinegar
4 cloves garlic, minced
Fresh rosemary sprigs

1. In large bowl toss prepared vegetables with bacon, 2 tablespoons of the oil,
thyme, and 1/4 teaspoon each salt and pepper. Spread evenly in 15x10x1-inch
baking pan. Place pan on lowest oven rack of cold oven; turn oven setting to 425F. Roast 35 minutes, stirring vegetables every 10 minutes, until golden and tender.

2. Meanwhile, roll each piecrust to about 12 inches square. Cut each piecrust square in four free-form shapes; divide between two parchment-lined baking sheets.

3. Remove vegetables from oven; stir in 3/4 cups of the cheese, the vinegar, and
garlic. Set aside. Leave oven on; adjust racks to lower center and  upper positions.

4. Divide vegetable mixture among dough shapes, leaving generous 1-inch borders. Fold dough borders around vegetables, pleating as necessary to form tart edges. Sprinkle vegetables with remaining 1/4 cup goat cheese.

5. Bake 20 minutes or until tarts are golden brown, exchanging baking sheet placement on racks and rotating sheets after 10 minutes. Drizzle with remaining olive oil and garnish with rosemary sprigs. Makes 8 servings.

Camper Stew

From: Gregory Michel
This is a great meal for kids to make.  It is easy, safe, and fast.  it is also, hence the name,\
great for camping.
2 15-oz. cans of each of the following:
Mixed vegetables
Whole kernel corn
Diced tomatoes
2 7.5-oz. cans of each of the following:
Sliced black olives
Diced green chilies (optional)
1 can (large) tomato juice (or V-8 or Clamato)
2 24-oz. bags protein crumbles (Meat-eaters – use 2 lbs. ground meat).
10-oz. bag seasoning vegetables

Spices to taste (e. g., black pepper, garlic, onion, parsley)
Open all cans and drain.
Sauté protein crumbles or meat. Drain excess fat or liquid. Set aside.
Pour cans in LARGE stockpot, add protein crumbles or meat, and spices.  Mix

Cook over medium heat (on a stove), or over the campfire.
Serve with bread and salad.
This particular recipe feeds six comfortably.

About the Author: Denise Gasta and her husband, Gregory Michel, live and work in
Texas. Some of their books are MONARCH KINGDOM, DANNY, and THE
BUTTERFLY GARDEN, published by Writer’s Exchange E-Publishing

( Their Café Press store is at

Author's URL:


From: (Michelle Dick)
Source: McDougall Cookbook - Volume 1

(Servings: 6)

1 cup millet
4 cup water
2 onions - cut in wedges
2 potatoes - cut in large chunks
2 carrots - cut in large slices
1 cup celery - cut in large slices
1/2 lb mushrooms - chopped
2 bay leaves
1/2 tsp basil
1/2 tsp thyme

Toast millet in dry skillet for about 5 minutes. Stir constantly to
prevent burning.

Add all ingredients to crockpot and cook 4 hours at high or 8 hours
at low.


2 to 3 bunches of turnip
1 large onion, chopped tops or mustard greens
1/2 pound salt pork or bacon
Salt and pepper to taste

Stem and pick the greens; wash several times. Put greens in large pot; the water on the leaves from washing is sufficient; do not add any. Add salt pork, onion, and seasonings; cook slowly, until meat and greens are tender.

Serve the greens with hot, buttered comb Tead.  Just for the sake of information, the liquid in the greens is the famous "pot likker" and with the family folks, the combread is often surreptitiously dunked therein.

Wednesday, September 25, 2013

Balsamic Root Vegetables (Slow Cooker)

For a delicious twist, top with a sprinkling of cooked and crumbled bacon just before serving.

Total: 4 hours, 25 minutes
Yield: Makes 6 to 8 servings

1 1/2 pounds sweet potatoes
1 pound parsnips
1 pound carrots
2 large red onions, coarsely chopped
3/4 cup sweetened dried cranberries
1 tablespoon light brown sugar
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/3 cup chopped fresh flat-leaf parsley

1. Peel first 3 ingredients, and cut into 1 1/2-inch pieces. Combine parsnips, carrots, onions, and cranberries in a lightly greased 6-qt. Slow cooker; layer sweet potatoes over top.

2. Whisk together sugar and next 4 ingredients in a small bowl; pour over vegetable mixture (Do not stir.)

3. Cover and cook on HIGH 4 to 5 hours or until vegetables are tender. Toss with parsley just before serving.

Southern Living, NOVEMBER 2010

Crock Pot Red Beans & Sausage

Time needed
20 minutes preparation + 6 hours cooking

1 16-oz. bag red beans
1 whole green pepper, chopped
1 whole onion, chopped
1 tsp. salt
1/4 tsp. red or cayenne pepper
1 tsp. hot red sauce (optional)
2 cloves garlic, minced,
1 tsp. black pepper
1 lb. sliced smoked sausage
2 C. cooked rice

Rinse beans thoroughly. Place all ingredients (except sausage & rice) into medium-sized crockpot. Fill crockpot with water up to 3/4 full. Cook on low about 5-6 hours (or all day). Approximately 1 hour before done, brown sliced sausage. Add to crock pot during the last hour. Serve over cooked rice.

Note: extra hot sauce can be added for more flavor or bite

Kohlrabi & Ham Gratin

Active Time: 25 Minutes
Total Time: 1 Hour 30 Minutes
Yield: 6 side dish servings or 4 main dish servings

A smoky and sharp ham-and-cheese sauce tops thinly sliced kohlrabi perfect in this simple gratin.

Make Ahead Tip: The gratin can be prepared ahead through Step 4; cover and refrigerate for up to 1 day

3 pounds kohlrabi (about 14 small) trimmed, peeled and thinly sliced
1 1/3 cups low-fat milk divided
3 tablespoons all-purpose flour
2 ounces smoked ham cut into thin slivers
1/4 cup shredded sharp cheddar cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black or white pepper
Pinch freshly grated nutmeg
1/3 cup fresh breadcrumbs (see Tip)

Tip: To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/3 cup crumbs.

Note: Kohlrabi is a bulbous member of the cabbage family. Its bulb is either purple, white or green, with leafy spinach-like greens attached. It can be eaten raw or cooked.

Preheat oven to 400°F. Coat a 1 1/2-quart gratin dish or other shallow baking dish with cooking spray.

Cook kohlrabi in a large pot of boiling salted water until very tender, about 20 minutes. Drain and set aside.

Heat 1 cup milk in a small saucepan over medium heat until steaming.  Combine flour and the remaining 1/3 cup milk in a small bowl to make a smooth paste; stir into the hot milk and cook, whisking constantly, until the sauce bubbles and thickens, 2 to 3 minutes. Remove the pan from the heat and stir in ham and cheese.  Season with salt, pepper and nutmeg.

Distribute the cooked kohlrabi in the prepared dish. Pour the cheese sauce over the top, spreading evenly. Sprinkle with breadcrumbs.

Bake until bubbling and golden on top, 30 to 40 minutes.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 12/01/2008

Marinated Vegetables

Yield: 8 to 12 servings

A colorful dish that's easy to prepare and always welcome to a potluck or hot-weather picnic.  It's a good make-ahead recipe, too, that keeps for several days in the refrigerator.
1/2 head cauliflower, in small pieces
2 cups bite-size broccoli florets and stems
2 carrots, sliced
2 celery stalks, sliced 1 inch thick
1 small onion, sliced
1 green bell pepper, cubed
3/4 to 1 cup stuffed green olives or pitted black olives, drained
3/4 cup white or wine vinegar
1/2 cup salad oil
2 tablespoons white sugar
1 teaspoon salt
1/2 teaspoon pepper
1/2 to 1 teaspoon dried oregano or mixed salad herbs
1/4 cup water

Bring a large pot of water to a boil. Add the cauliflower and broccoli and blanch for 1 minute. Drain, then immediately plunge into cold water to stop the cooking. Drain well.

In a large salad bowl, combine all the vegetables with the olives. In a small bowl or jar, mix together the vinegar, oil, sugar, salt, pepper, herbs, and water.  Mix well.  Pour over vegetables.  Cover the bowl and refrigerate for 8 to 24 hours before serving.

Provencal Vegetable Skewers

Prep time: 30 minutes
Marinating time: 1 hour
Grilling time: 15 minutes
Calories per serving: Approx. 215
Serves 4:

16 mushrooms
1 yellow bell pepper
2 small zucchini
2 small onions
16 cherry tomatoes
5 sprigs thyme
1 sprig rosemary
8 tbsp. olive oil
freshly ground pepper
2 tsp. herbes de Provence (in herb section of supermarket)
8 skewers

1. Clean mushrooms with paper towels and cut off end of stalks. Rinse bell pepper, cut in half, clean, cut in half again and then crosswise into wide strips. Rinse zucchini, clean and cut into bite-sized pieces. Peel onions and cut into quarters. Rinse tomatoes and dry with paper towels.

2. Rinse thyme and rosemary and shake dry. Strip leaves and needles from stems and chop finely. Combine olive oil, salt, pepper, herbs de Provence, thyme and rosemary.

3. Set aside 2 tbsp. of seasoned oil.  Place vegetables, onions and mushrooms in a bowl and pour remaining oil over the top.  Shake the bowl around until all the vegetables are coated.  Marinate for 1 hour.

4. Alternately thread vegetables onto skewers. Grill skewers 15 minutes, turning occasionally and brushing with remaining oil.

Side dishes: Baguette, green sauce, aioli, olive butter

Drinks: Dry rose, hearty red wine

2 fresh egg yolks
1/2 tsp. mustard
1 cup mild olive oil or sunflower oil
3 cloves garlic squeezed through a press
1/2 tsp. lemon juice
freshly ground pepper

Stir egg yolks, mustard and salt until creamy. Beat in oil, first drop by drop and then in a thin stream, but not too fast. Season with garlic, lemon juice and pepper.

Goes with: Fish, vegetables

Olive Butter
Combine 3 oz. chopped black olives, 4 oz. softened butter, salt, pepper, 2 pinches grated lemon zest and 2 garlic cloves squeezed through a press. Roll up tightly in plastic wrap and cover with plastic in foil before refrigerating or freezing.

Green Sauce
Combine 3 tbsp. chopped parsley, 1 tbsp. chopped arugula, 1 chopped garlic clove, 6 tbsp. olive oil, 2 tbsp. sour cream, salt, pepper and 1 tbsp. lemon juice.

Goes with: Steaks, poultry

Side dishes: Baguette, green sauce, aioli, olive butter
Drinks: Dry rose, hearty red wine


Rosemary Skewers
If you have a garden where rosemary thrives, cut off 8 sturdy stalks and strip off the needles up to the very tip. Using a knife, carve the stalks to a point jut below the first branches. Thread vegetables onto these rosemary stalks.

For Garlic Lovers
Peel 1 clove garlic, squeeze through a press and add to the seasoning oil.

Tuesday, September 24, 2013

Linguini with Fresh Veggies

4 servings

16 thin stalks fresh asparagus
1 tablespoon olive oil
4 cloves garlic, thinly sliced or minced
6 medium plum (Roma) tomatoes, seeded and chopped (21/4 cups)
1/4 cup dry white wine
1/4 teaspoon salt
1 tablespoon butter*
1 9-ounce package refrigerated linguini pasta, or substitute angel hair pasta
1/4 cup shredded fresh basil

Trim asparagus. Remove tips; set aside. Bias-slice asparagus stalks into 1-to 1 1/2-inch pieces; set aside.

Heat oil in a large skillet over medium heat. Add garlic and 1/4 teaspoon pepper; cook for 1 minute, stirring constantly. Add tomatoes and cook about 2 minutes, stirring often.

Add asparagus stalks, wine, and salt.  Cook, uncovered, for 3 minutes.  Add asparagus tips; cook uncovered, for 1 minute.  Add butter; stir till melted.

Meanwhile, cook pasta according to package directions. Drain pasta. Return to pan and toss with asparagus mixture and basil.

Note: The butter is used in this recipe to bind the sauce. Margarine might not be an effective substitute.

Barbecued Fruit

Pineapple cubed
Apple cubed
Pear, cubed
Melon cubed
Strawberries, whole
Mango, cubed
Grapes, whole
Banana, chunks

3 oz sugar
4 Tbsp. water
liqueur of choice

1. Thread fruit on skewer (alternatively).

2. In medium pan gently heat the sugar and all the sugar has dissolved, and the syrup has thickened slightly.

3. Allow to cool before adding the liqueur.

4. Brush the fruit with the marinade and allow to sit so flavours develop.

5. Before barbacuing, brush the kebabs again.

6. Barbecue over grill, turning frequently until the outside of the fruit begins to caramelise.

Flavor Trick

Dip a sprig of fresh herb in the sauce or oil and vinegar or lemon juice mixture and brush it over the
vegetables when you turn them. Just before the vegetables are done, drop the herb onto the coals to flavor the vegetables even more. Use basil for the tomatoes or bell peppers, sage for the onions, thyme or dill for squashes, and rosemary for almost any vegetable

Individual Vegetable Kugels

3 Tbsps. margarine
1 medium onion\cooked, chopped
1/2 cup celery\cooked, chopped
1-1/2 cups carrots\cooked, grated
1/4 cup red bell pepper\cooked, seeded and chopped
1/4 cup green bell pepper\cooked, seeded and chopped
10 oz. frozen spinach, cooked and well drained
3 eggs, well beaten
1/4 tsp. ground nutmeg (optional)
2/3 cup matzo meal

Preheat oven to temperature 375°F. Grease or spray 12 muffin tins or ramekins with nonstick cooking spray.

Melt margarine in a heavy saucepan over medium high heat.  Saute onion, celery, carrots and peppers 2-3 minutes, or until onion is  translucent.

Set aside. Place drained spinach in a bowl. Add eggs and nutmeg. Season with salt and pepper to taste. Add sautéed vegetables and matzo meal.

Mix thoroughly. Spoon into muffin tins. Bake 35-40 minutes. Cool 10-15 minutes before removing from tins

Vegetable Kebabs

Herb Marinade
1/3 cup olive oil
2 Tbsp. Balsamic vinegar
4 Tbsp. Soy sauce
2 tsp. Whole grain mustard or Dijon
1 Tbsp. Honey
2 Tbsp. Chopped fresh herbs (parsley, chives, thyme, dill or basil)
1 clove of garlic, chopped
salt and freshly ground black pepper
Cherry tomatoes, or 6 small tomatoes, halved
1 red, green, or yellow pepper (or combination)
2 medium zucchini cut into 1-inch chunks
12 whole mushrooms
1 onion cut into chunks, or 4 green onions, sliced in 5cm lengths
6 cloves of garlic, peeled chunks of cauliflower (optional)
6 or more wooden skewers, soaked in water for several hours

1. Mix together all the marinade ingredients.

2. Add vegetables, coat, let stand at least 30 min. (or up to several hours)

3. Thread vegetables onto skewers, alternating colours and textures.

4. Barbecue over a grill, turning frequently and brushing with marinade.

5. Alternatively, wrap veggies in foil with 2 Tbsp. of marinade, and cook over coals.

Monday, September 23, 2013

Curried Corn-Crab Cakes


8 servings (serving size: 1 patty)

3/4 cup fresh corn kernels (about 2 ears)
1/4 cup finely chopped onion
1/4 cup diced red bell pepper
1/2 teaspoon curry powder
1 garlic clove, minced
1 pound lump crabmeat, shells removed
1/3 cup low-fat mayonnaise
3 tablespoons minced fresh cilantro
2 tablespoons chopped fresh mint
2 tablespoons fresh lime juice
1 tablespoon low-sodium soy sauce
2 large egg whites
10 tablespoon dry breadcrumbs, divided
4 teaspoons vegetable oil
Lime wedges

Heat a large nonstick skillet over medium-high heat. Add first 5 ingredients; saute 4 minutes or until vegetables are soft. Place mixture in a large bowl; cool completely. Stir in crabmeat; set aside.

Combine mayonnaise and the next 5 ingredients (mayonnaise through egg whites) in a small bowl.  Gently fold mayonnaise mixture into crab mixture.  Stir in 7 tablespoons breadcrumbs. Divide mixture into 8 (3/4-inch-thick) patties.  Dredge patties into 3 tablespoons breadcrumbs.

Heat oil in pan over medium-high heat. Place patties in pan; cook 4 minutes. Turn patties, and cover pan; cook 4 minutes or until done. Serve with lime wedges.

Nutritional Information
Calories:151 (27% from fat)

Grilled Sweet Onions Recipe

"These onions are so delicious, we prapare them all year long -- on the grill in summer, or in an oven preheated to 350F for the same amount of time in winter. A small salad, a slice of bread...and you've got a great light meal." This recipe from Mary Bilke of Eagle River, Wisconsin, is sure to become a favorite!

* 4 Servings
* Prep: 15 min.
* Grill: 35 min.

* 4 large sweet onions
* 4 teaspoons beef bouillon granules
* 4 tablespoons butter
* 1/2 teaspoon dried thyme
* 1/4 teaspoon salt
* 1/4 teaspoon pepper
* 4 teaspoons white wine or beef broth, optional

* With a sharp knife, carefully remove a 1-in. core from the center of each onion. Cut each onion into four wedges to within 1/2 in. of root end.

*Place each onion on a double thickness of heavy-duty foil (about 12 in. square).  Place bouillon in the centers of onions; top with butter, thyme, salt and pepper.  Drizzle with wine if desired.  Fold foil around onions and seal tightly.

* Prepare grill for indirect heat. Grill onions, covered, over indirect medium heat for 35-40 minutes or until tender. Open foil carefully to allow steam to escape. Yield: 4 servings.

Nutrition Facts: 1 onion (calculated without wine or broth) equals 172 calories, 12 g fat (7 g saturated fat), 30 mg cholesterol, 1,099 mg sodium, 15 g carbohydrate, 3 g fiber, 2 g protein.

Grilled Sweet Onions published in Simple and Delicious May/June 2008, p37


2 tbs vegetable oil
1/2 pound sugar snap peas, trimmed
1 shallot, peeled, thinly sliced
1 red chile pepper, cut into rounds
1 lemon, zested, juiced
2 tbs chopped mint

(In skillet), cook oil 30 seconds or until heated. Add peas, shallots and chile peppers. Cook 4 min. or until peas are crisp tender.

*Stir in 1 tbs lemon juice, 2 tsp lemon zest and mint.  Season with salt and pepper, if desired.  Arrange vegetables on serving platter, then serve.


Sun-dried Tomato and Peas on Endive Spears

Giada DeLaurentiis

1 pound frozen peas, thawed
8 ounces sun-dried tomatoes, drained (about 3/4 cup)
2 cloves garlic, chopped
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
4 heads endive, ends trimmed and leaves separated

Combine the peas, sun-dried tomatoes, and garlic in a food processor. Pulse
the machine until the peas and tomatoes are finely chopped.  Add the olive
oil and pulse until the olive oil is incorporated and the mixture is minced but
not yet pureed. Transfer to a small bowl and stir in the salt and pepper.
Serve as a dip with the endive spears alongside.

Vegetarian Burger Recipe

from Vegetarian Cook Connie Latimer

Prepare well in advance so the burgers are easier to shape!

2 Tbsp. Pine nuts, hazelnuts, or sunflower seeds
1 cup cooked chick peas (garbanzo beans)
¼ cup finely chopped mushrooms
1 small finely grated carrot
1 clove of garlic, chopped
2 finely chopped scallions
1 tsp. Olive oil
2 Tbsp. Cheddar cheese, grated
2 Tbsp. Parmesan cheese
1 egg or 2 egg whites (or egg substitute)
¼ cup ground flaxseed, or bread crumbs
2 Tbsp. Fresh herbs, finely chopped (dill, parsley, basil, chives, etc.)
1 Tbsp. Soy sauce
1 Tbsp. Tahini or ground sesame seeds
pinch of cayenne pepper
salt and pepper
Add flour or bread crumbs if necessary to bind ingredients together.

1. Blend nuts and chickpeas in food processor.

2. Fry onion, carrot, mushrooms, and garlic in olive oil until soft; remove from heat.

3. Add all remaining ingredients; combine until mixture binds together; chill.

4. Divide mixture into balls (approx. 4-6); flatten burgers, chill for 2 hours.

5. Lightly oil grill and brush burgers with olive oil, so they won't stick.

6. Barbecue on medium heat; serve on whole grained buns, or pita pockets, or bagels.

7. Pass lettuce, tomatoes, onions, and preferred condiments.

Sunday, September 22, 2013

Napa Coleslaw with Buttermilk Dressing and Avocado

Early Summer 2005

By: Marilyn Bentz-Crowley
from LCBO Food and Drink

This creamy slaw is just a little different with lively freshness punctuated by a hit of avocado smoothness.
10 cups (2.5 L) very thinly sliced napa or green cabbage
2 carrots, julienned
2 to 3 green onions, thinly sliced
½ cup (125 mL) buttermilk or sour cream
½ cup (125 mL) mayonnaise
1 garlic clove, minced
2 tsp (10 mL) freshly squeezed lemon juice
1 tsp (5 mL) Dijon mustard
½ tsp (2 mL) salt
¼ tsp (1 mL) freshly ground black pepper
3 to 4 tbsp (45 to 60 mL) finely chopped fresh basil
1 ripe avocado

1. Toss cabbage with carrots and green onions. Slowly whisk buttermilk into mayonnaise; then stir in garlic, lemon juice, mustard, salt and pepper until well mixed.  Stir in basil.

2. Pour dressing over cabbage; lightly toss until well mixed. Cover and refrigerate up to a day ahead.  When ready to serve, peel, seed and dice avocado; stir into coleslaw.

Makes 6 to 8 servings

Buttercup Squash (Diabetic)

Serves: 4

2 medium-size Buttercup squash (about 1-1/2 pounds)
Ground mace to taste
Pepper to taste

Trim stems off squash and cut each in quarters using a cleaver or large
chef's knife to cut, hitting back of knife with a mallet to force it
through squash, if necessary.  Scrape away seeds. In a large kettle,
bring 2 quarts of water to a boil. Add squash sections and cook until
tender, 10 to 15 minutes. Remove from water, sprinkle with a little mace
and pepper.

Nutritional Information (Per Serving) Calories: 40 Protein: 1 g Sodium: 3
mg Cholesterol: 0 mg Carbohydrates: 10 g Exchanges: 1 Starch/Bread

Butternut Squash

Here are the ingredients;
4 cups butternut squash, peeled & cubed.
1 cup, room temperature, milk.
4 teaspoons butter. butter is better.
1 1/4 cup  medium sweet onions, chopped.
1/2 teaspoon ground cloves.
1/2 teaspoon ground nutmeg.
1/4 teaspoon coriander (ground).
1 tablespoon minced fresh sage.
1/teaspoon ground pepper.
3 cups chicken broth. 

Melt the butter over medium-high heat, then add the onions and cook until the onions are a gold color. 

Add the squash and broth and bring to a boil and cover.  Reduce the heat and simmer until the squash is tender.  I simmer it 20 minutes.

Then you put the squash mixture, the coriander, sage, and pepper in a food processor until the mixture is smooth. 

I put the mixture back into the pan, and add the milk. 

Don't cook it longer than 2-4 minutes.

All there is to do now is to pour it into bowls, and I sprinkle a combination of the cloves and nutmeg!  

Cappellaci Di Zucca

Recipe By : MOLTO MARIO #MB5728
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

3 Pounds buttermilk squash
2 eggs
1 Cup Parmigiano-Reggiano, freshly grated -- plus 1/4C
1/2 Teaspoon nutmeg
Salt and pepper to taste

1 Recipe basic pasta dough -- rolled out
to thinnest setting on pasta machine

8 Tablespoons unsalted butter
4 sage leaves

Bake the squash for 1 hour at 350 degrees F, scoop it out, remove seeds and

Bring 6 quarts water to boil and add 2 tablespoons salt.

In a large mixing bowl, mix squash, eggs, cheese and nutmeg together until
smooth and homogenous. Season with salt and pepper and set aside. Cut pasta
sheets into 3 inch squares.  Place 1 teaspoon squash filling in center of
each, fold to form triangles, pressing firmly around all edges. Take two
further corners and bring together and press firmly to attach and form
little hats. Place cappellacci in boiling water and lower heat to high simmer.
Cook until tender, about 2 to 3 minutes.

Melt butter in a 12 to 14 inch saute pan an add sage. Carefully drain pasta
and place in pan with butter. Warm gently 1 minute and serve. Sprinkle with
remaining cheese.

Yield: 4 as antipasto

Swiss Vegetable Medley

1 bag frozen broccoli, carrots, cauliflower (16 oz.)
1 can cream of mushroom soup
1 cup shredded Swiss cheese
1 cup sour cream
1/4 tsp. Pepper
1 jar pimiento, drained (4 oz.)
1 can French fried onions (2.8 oz.)

Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper, pimiento and 1/2 can onions. Pour into a 1 qt. Casserole. Bake, covered, at 350 degrees F for 30 minutes. Top with remaining cheese and onions.  Bake, uncovered, 5 minutes longer.

Makes 6 servings.

Saturday, September 21, 2013

Braised Cabbage

By: Lucy Waverman

from LCBO Foodand Drink

Because there was no real refrigeration, vegetables such as cabbage, which last well in a root cellar, were a staple of the table.  This dish reheats well at 350F (180C) for 20 minutes.
¼ cup (50 mL) butter
4 strips bacon, chopped
2 medium onions, thinly sliced
2 lb (1 kg) Savoy cabbage, thinly sliced
1 bay leaf
2 tsp (10 mL) chopped fresh thyme
1 tsp (5 mL) caraway seeds
½ tsp (2 mL) hot pepper flakes
1 cup (250 mL) chicken stock
½ cup (125 mL) white wine
2 tbsp (25 mL) apple cider vinegar
2 tbsp (25 mL) honey
Salt and freshly ground pepper

1. Melt butter in a large skillet over medium heat. Add bacon and cook for 5 minutes or until just beginning to brown. Add onion to skillet, and cook for 3 minutes or until softened. Stir in cabbage and sauté for 5 minutes or until tender crisp.

2. Add bay leaf, thyme, caraway, hot pepper flakes and stock. Cover skillet and simmer gently over low heat for 20 minutes or until flavours have married and cabbage is very tender.

3. Add wine, vinegar and honey.  Turn heat up to medium, and simmer uncovered for 5 minutes longer or until liquid has almost entirely evaporated.  Remove bay leaf and season with salt and pepper to taste.

Serves 8

Perfect Southern Greens (Kale, Beet, Collard Greens, Mustard) (Slow Cooker)

This recipe yields the best tasting greens I have ever eaten!  I have yet to have a batch of bitter greens when cooking this way.  This recipe has the potential to change the minds of green-haters and may even bring about a cute southern accent.  Blanching the greens before adding to the slow cooker helps remove the natural bitterness.  I usually make it with kale and beet greens but other greens work as well.  The greens pair well with pilsner or an off-dry riesling, especially if you use the balsamic vinegar.

by NcMysteryShopper

4¼ hours
10 min prep


1 bunch kale
1 bunch beet leaf or other greens (collards, mustard, turnip)
1 large onion, sliced
1 tablespoon olive oil
2 garlic cloves, minced
2 jalapeno peppers, minced (discard seeds for less heat)
1/2 teaspoon crushed red pepper flakes
1/4 cup cubed ham (I used prepackage mini cubes)
3 slices bacon
2 1/2 cups water (more if needed)
salt and pepper
balsamic vinegar (optional)

Tear greens into large pieces and discard the thick vein. Add greens to a pot of boiling salted water (I use kosher salt). Let boil for about 6 minutes. Drain and Rinse.

While the greens are boiling, preheat a heavy skillet with olive oil, add onion and garlic; sauté until onions are lightly brown, add minced jalapeno peppers and cook for an additional minute or two.

Put the sauteed onions in the slow-cooker then add the drained greens, ham, bacon, crushed red pepper and water.

Cook on high for 4 hours or until greens are tender.

Serve with balsamic vinegar, optional.

Stove-Top Vegetable Fricassee with Tarragon Cream

2006, Robin Miller, All rights reserved
Show: Quick Fix Meals with Robin Miller
Episode: Flavor in a Flash

4 servings

* 2 teaspoons olive oil
* 1 cup sliced onion
* 2 each green and red bell peppers, seeded and sliced
* 2 bunches asparagus, ends trimmed, cut into 3-inch pieces
* 1 cup baby carrots
* 2 tablespoons fresh tarragon, chopped
* 1/2 cup vermouth or dry white wine
* 2 cups baby spinach leaves or dandelion greens
* 1 1/2 cups fat free milk
* 1/2 cup light sour cream
* 2 tablespoons grated Parmesan
* Salt and ground black pepper
* 2 cups cooked rice

Preheat broiler.

Heat oil in large high-sided, oven-proof skillet over medium heat Add sliced onion, bell peppers, asparagus, and carrots and cook 3 to 5 minutes, until crisp-tender. Stir in tarragon and vermouth cook 2 to 3 minutes.  Add spinach (or dandelion greens) and milk and sour cream and simmer 2 minutes.  Add more milk, if needed, to make sure the vegetables are submerged. Season, to taste, with salt and black pepper. Sprinkle Parmesan cheese over the top. Place pan under broiler and broil until golden brown. Serve mixture over rice.

Chef's Note: You can clean and cut all vegetables and reserve in refrigerator, to be used when cooking fricassee.

V-12 Vegetable Pot Pie

2007, Robert Irvine, All rights reserved.
Show: Dinner: Impossible
Episode: Pixar Movie Mission

6 servings

Vegetables to fill pie:
* 1 tablespoon canola oil
* 1 tablespoon butter
* 2 carrots, peeled and sliced into 1/4-inch thick rounds
* 1 pound sweet potatoes (4 to 6 potatoes), peeled and sliced into 1/4-inch thick slices
* 2 cups (about 6 ounces) white mushrooms cleaned trimmed and cut into halves
* 1 zucchini, cut into 1/4-inch thick rounds
* 1 red bell pepper, stem and seeds removed and cut brunoise (julienne, then crosswise)
* 1 yellow bell pepper, stem and seeds removed and cut brunoise (julienne, then crosswise)
* Salt and pepper

* 1 cup milk
* 1 small onion, finely chopped
* 1 bay leaf
* 3 whole cloves
* 1/4 teaspoon ground nutmeg
* 1 large sprig thyme
* 4 parsley stems
* 4 mint stems
* 1 1/2 teaspoons unsalted butter
* 1 1/2 teaspoons all-purpose flour
* 1 cup yogurt
* 1/4 cup grated Parmesan
* White pepper
* Salt, if needed

Pie crust:
* 6 sheets puff pastry dough (these are often sold in 17 or 18-ounce packages containing 2 (9 or 10-inch square sheets of puff pastry)
* 2 eggs, beaten

Preheat oven to 400 degrees F.

Heat the canola oil and butter in a large ovenproof skillet over medium-high heat. When the butter melts, add the carrots, sweet potatoes, white mushrooms, zucchini, and peppers, and stir to coat. Cook until the mushrooms give up their juices, season with salt and pepper, and roast in the oven until the potatoes are tender, about 20 minutes. Remove and let cool to room temperature.

While the vegetables are roasting, begin the sauce.  Combine the milk, onion, bay leaf, cloves, nutmeg, thyme, parsley stems, and mint stems in a heavy-gauge, non-corrosive saucepan over medium heat. In a separate pan create a roux by cooking the butter and flour for a few minutes, stirring continuously, without browning, until it emits a nutty aroma, and then remove from the heat. When the milk is fairly hot, pour a small amount of it into the roux, stirring until the milk is thoroughly blended in. Return this to the remaining milk, and simmer for 15 minutes, stirring frequently. Remove from heat, strain and whisk in yogurt and Parmesan cheese. Season, to taste, with white pepper, and salt if needed. Place a piece of plastic wrap on the surface and set aside.

Roll out the pastry dough and, using an appropriately sized cereal bowl or small mixing bowl as a template, cut 6 rounds 8-inches in diameter.

Fold roasted vegetables into the sauce and spoon the mixture evenly into 6 individual ovenproof 6-inch bowls (onion soup bowls are ideal for this), and brush the edges of the bowls with egg. Top each with a circle of pastry, draping the crust over the rim. Brush the tops of the pastry with the egg wash and bake at 400 degrees F until golden, about 12 to 15 minutes.

Vegetable Bake

1 1/2 cups frozen mixed vegetables, thawed
2 tablespoons flour
1 tablespoon low calorie margarine
1/4 cup fat free milk
1 tablespoon Parmesan cheese
1 cup hot mashed potatoes instant or leftover

Heat oven to 350F.

Mix vegetables and flour in a small nonstick casserole dish or spray glass dish with nonstick cooking spray.

Melt margarine in a small saucepan and add milk and cheese. Pour hot liquid over vegetables. Top with mashed potatoes, spreading evenly.  Sprinkle with paprika.  Bake 25 to 30 minutes or until potatoes are slightly brown. Serves 2.

Friday, September 20, 2013

Brussels Sprouts with Crisp Prosciutto

YIELD: 6 servings (serving size: about 3/4 cup)

COURSE: Side Dishes/Vegetables

3 cups trimmed halved Brussels sprouts (about 1 1/2 pounds)
1/4 cup chopped prosciutto (about 1 1/2 ounces)
Cooking spray
1 tablespoon butter
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon fresh lemon juice

Cook Brussels sprouts in boiling water 3 minutes or until crisp-tender; drain.

Heat a large nonstick skillet over medium heat; add prosciutto. Cook 6 minutes or until crisp, stirring occasionally. Remove from pan; set aside.

Heat pan coated with cooking spray over medium-high heat. Add Brussels sprouts; sauté 3 minutes or until lightly browned. Add butter, salt, and pepper, stirring until butter melts. Remove from heat; drizzle with juice. Add prosciutto; toss to combine.

Note: Pull off any limp outer leaves, and closely trim the stem end-don't cut too much off, or the Brussels sprouts may fall apart.

Cooking Light


Bacony Creamed Spinach

2 packages spinach, frozen
6 slices bacon
1 each garlic clove
1/2 cup onions
1/2 teaspoon salt
1/8 teaspoon white pepper
1 pinch cayenne pepper
2 tablespoons butter
2 tablespoons flour, all-purpose
1 cup cream, half and half

1. Cook spinach by boiling or in microwave. Drain well and squeeze out as much moisture as possible. Chop fine, using food processor of food grinder.

2. Cook bacon in skillet until crisp. Remove and drain. Crumble and reserve. In about 2 T of the bacon fat, sauté garlic and onion over medium heat. When onion is limp, add spinach. Lower heat. Season with salt and peppers; stir well as moisture evaporates from spinach, about 1 minute. Remove from heat.

3. In a separate large skillet, melt butter over medium heat.  Sprinkle in flour, stirring constantly until smooth.  Gradually stir in half-and-half or milk and cook until smooth and bubbly. Stir in spinach mixture and heat through. Remove from heat, stir in reserved bits of bacon, and serve.

Cajun Fettuccine

3 cups cooked spinach fettuccine
1/4 pound butter
1 tbsp chopped garlic
1/4 cup chopped green onions
1/4 cup sliced mushrooms
1/2 cup diced tomatoes
1/2 cup diced andouille
1/2 cup 50 count shrimp, peeled and deveined
1/2 cup lump crabmeat
1/2 cup cooked crawfish tails
1 ounce dry white wine
1 tbsp lemon juice
1 cup heavy whipping cream
1/4 cup diced red bell pepper
1/4 pound chipped cold butter
1 tbsp chopped parsley
salt and cracked black pepper to taste

In a two quart heavy bottom sauce pan, melt butter over medium high
heat. Add garlic, green onion, mushrooms, tomatoes and andouille.
Saute three to five minutes or until all vegetables are wilted. Add
shrimp, crabmeat and crawfish. Cook for an additional ten minutes.

Deglaze pan with white wine and lemon juice, and continue cooking
until volume of liquid is reduced to one half. Add heavy whipping cream and
stirring constantly, reduce until cream is thick and to a sauce like
consistency, approximately five minutes. Add diced red bell pepper and
chipped butter, two to three pats at a time, swirling pan constantly
over burner. Do not stir with a spoon, as butter will break down and
separate if hot spots develop in the pan. Continue adding butter until
all is incorporated. Remove from heat, add parsley and season to taste
using salt and pepper. Gently fold in cooked fettuccine and serve. May
be chilled and served as a cold pasta salad.

Skillet Frittatas with Seasonal Vegetables

Egg Dishes and Quiches

1 red sweet pepper
1 green bell pepper
1 yellow or orange sweet pepper
1 summer squash (medium)
1 zucchini (medium)
1 Spanish onion, coarsely chopped
3 ripe Italian plum tomatoes
1 clove fresh garlic, minced
Sprigs of fresh parsley
2 Tablespoons olive oil
Oregano and thyme
12 eggs
1 cup sharp cheddar cheese
Freshly ground black pepper

Cut peppers, summer squash, and zucchini into thin 1/2 inch strips. Dice the onion and tomatoes into 1/4 inch cubes. Peel and finely mince garlic, and finely

Chop parsley. Heat a medium size pot with olive oil over medium heat, lightly sauté the chopped garlic and onion until translucent. Add freshly cut vegetables,

But do not add tomatoes.  Add oregano and thyme, and gently toss.  Keep vegetables firm, do not overcook.

Remove from heat, add tomatoes, but do not stir. Pour beaten eggs (use 2 beaten eggs for each individual serving) into heated and lightly buttered skillet.

Once eggs begin to set, add vegetables to the top.  Arrange colors, do not stir.  Add parsley, and then top with cheddar cheese and black pepper (salt optional).

Cover and cook over low heat until cheese is melted. Loosen and slide onto warm plate. 

Serve with French bread cut into triangular thirds and a sprig of fresh parsley.



1/2 pound sugar snap peas, trimmed, cut into 1/2" pieces
1 TBSP + 1 tsp olive oil
3 1/2 cups low sodium chicken broth
4 leeks, cleaned, thinly sliced
1/4 tsp pepper
1/2 tsp salt
2 cloves garlic, minced
1 cup arborio rice
3/4 cup white wine
3 large carrots, cut into 1/4" pieces
1 tsp lemon juice
1 TBSP unsalted butter
3/4 cup grated Parmesan cheese

Cook peas in boiling water until crisp tender. Drain and rinse with cold water, set aside. Pour broth into a saucepan and bring to a simmer, reduce heat and keep broth warm.

*Heat 1 TBSP oil in a saucepan. Add leeks, salt and pepper and cook 6 min. or until softened. Stir in garlic and cook 1 min.

*Add remaining oil to saucepan. Stir in rice and cook 1 min. Add wine to saucepan and stir until almost evaporated.  Stir in warm broth, 1/2 cup at a time.  Stir frequently until liquid is absorbed before adding the next 1/2 cup. After I added all of the broth I let the rice simmer for 20 minutes. When 10 min. cook time remains, stir in carrots.

*Add peas to saucepan and cook until heated through. Remove from heat and stir in cheese, butter and lemon juice, then serve.


Thursday, September 19, 2013

Brussels Sprouts in Browned Butter with Almonds

Winter 2005

By: Jennifer MacKenzie
from LCBO Food and Drink

The nuttiness of browned butter and almonds offsets the flavor of Brussels sprouts, which can sometimes be strong.  Choose sprouts with tight leaves, ones that are almost the same size for even cooking.  Trim off any dark stem and outer leaves before cooking.  Make sure they are very dry before adding to the browned butter to prevent spattering and keep the flavor from being watered down.
1½ lbs (750 g) Brussels sprouts, trimmed
¼ cup (50 mL) butter
1 tbsp (15 mL) lemon juice
¼ cup (50 mL) chopped almonds, unblanched
Salt and freshly ground pepper

1. Bring a large pot of salted water to boil. Cook Brussels sprouts for 5 to 8 minutes or until almost tender. Refresh under cold water and drain well. Let cool slightly. Cut sprouts in half and place cut-side down on a paper-towel-lined tray to drain. Cover and refrigerate for up to 1 day.  Bring to room temperature before next step.

2. Melt butter over medium-low heat in a large skillet until it is just starting to turn golden brown and has a nutty aroma. Stir in lemon juice and almonds and cook until butter is browned. Add Brussels sprouts and toss to coat well and heat through. Season with salt and pepper. Transfer to a warmed serving dish.

Serves 4 to 6