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Wednesday, December 16, 2015

Pork Shepherd's Pie

Course Main Dishes
Prep. Time 15 mins
Cooking Time 50 - 55 mins
Yields 8 to 10 servings

6 potatoes
3 tbsp (45 ml) whipping cream 35 %
1 egg yolk
3 tbsp (45 ml) butter*
3 tbsp (45 ml) butter
2 onions, chopped
1 lb (500 g) lean ground pork
1 clove garlic, chopped
1/2 tsp (2 ml) oregano
1/2 tsp (2 ml) fresh thyme
Pepper, to taste
12 oz (336 g) 1 can corn kernels
14 oz (392 g) 1 can creamed corn
6 slices of Canadian Mozzarella cheese

Peel potatoes, cube and cook in salted boiling water for 20 minutes.

Mash potatoes and mix in cream, egg yolk and 3 tbsp (45 mL) of butter. Set aside.

In a pan, heat 3 tbsp (45 mL) of butter and cook onions, then add ground pork and cook for 4 to 5 minutes. Add garlic, oregano and thyme. Season with salt and pepper. Set aside.

Mix together drained corn kernels with creamed corn.

In a large ovenproof dish, layer potatoes, corn and ground pork alternately, beginning and ending with potatoes. Top with Canadian Mozzarella cheese slices. Cook in a 350 °F (180 °C) oven for 25 to 30 minutes.

*Butter is used twice in this recipe

Rainbow Cookies

Course Desserts and Sweets
Prep. Time 10 mins
Cooking Time 10 - 12 mins
Yields 60 cookies

2 1/2 cups (325 g) all-purpose flour
1 tsp (5 ml) baking soda
1/2 tsp (2 ml) salt
1/2 tsp (2 ml) baking powder
1 cup (227 g) soft butter
1 cup (200 g) sugar
1/2 cup (75 g) packed brown sugar
2 tsp (10 ml) vanilla extract
2 eggs [110 g]
1 1/2 cup (375 ml) choice of chocolate candies (M & M, Smarties, etc.)

Preheat oven to 375 °F (190 °C).

In bowl, mix together flour, baking soda, salt and baking powder. Set aside. In other bowl, cream butter, sugar, brown sugar and vanilla extract, until foamy. Stir in eggs. Mix well.

Gradually stir in flour mixture into butter mixture until smooth. Stir in chocolate candies.

Drop mixture by spoonfuls about 2-inch (5 cm) apart, onto buttered cookie sheet. Bake for 10 to 12 minutes or until cookie edges are golden. Remove from oven. Let cool completely before storing.

Tuesday, December 15, 2015

Aztec Ice Box Cookies

Course Desserts and Sweets
Prep. Time 15 mins
Cooking Time 10 mins
Refrigeration Time 3 - 4 hrs
Yields 40 cookies

PreparationWhat You Need 2 cups (260 g) Five Roses All-purpose Flour
4 Squares finely ground Baker's Semi-Sweet Chocolate
1 tbsp (15 ml) cinnamon
1/2 tsp (2 ml) baking powder
1/4 tsp (1 ml) salt
1 cup (227 g) butter, softened
1 cup (220 g) packed brown sugar
1 egg, beaten
1 tsp (5 ml) vanilla

Stir together flour, chocolate, cinnamon, baking powder and salt; reserve.

Beat butter until fluffy; stir in brown sugar, egg and vanilla. Stir flour mixture into butter mixture until well combined. Shape dough into two cylinders, each about 2 inches (5 cm) in diameter. Wrap tightly and refrigerate until chilled.

Slice dough into 1/4 inch (1/2 cm) thick rounds. Place cookies 1-inch (2.5 cm) apart on parchment or waxed paper lined baking sheets.

Bake in 325 ºF (160 ºC) oven for 10 minutes. Cool for 2 minutes on pan; transfer to rack and cool completely.

Decorate with icing sugar or frosting, if desired

Balsamic-Glazed Apple Cake

Course Desserts and Sweets
Prep. Time 25 mins
Cooking Time 40 - 45 mins
Yields 8 to 10 servings

What You NeedTopping:
1/2 cup (125 ml) sugar
1 tsp (5 ml) cinnamon
4 Granny Smith apples, peeled and thinly sliced

4 egg yolks, beaten
2/3 cup (150 ml) sour cream, divided
1 tsp (5 ml) vanilla
2 cups (260 g) Five Roses Cake and Pastry Flour
1 cup (200 g) sugar
1/2 tsp (2 ml) baking soda
1/2 tsp (2 ml) baking powder
1/2 tsp (2 ml) nutmeg
Pinch salt
3/4 cup (175 ml) butter, softened
3/4 cup (175 ml) apple juice
1/4 cup (50 ml) balsamic vinegar

Toss sugar, cinnamon and apples together. Spread out in well buttered 9-inch (23 cm) square baking pan or round springform pan; reserve.

Stir together yolks, 1 tbsp (15 mL) of the sour cream and vanilla. Stir together flour, sugar, baking soda, baking powder, nutmeg and salt in a large bowl. Add butter, remaining sour cream and blend, using an electric mixer set at low speed, until dry ingredients begin to clump. Increase speed to high and beat for 1 1/2 minutes. Add egg mixture beating well and scraping down sides of bowl.

Drop spoonfuls of batter into prepared pan; gently smooth surface of batter. Bake in 350 ºF (180 ºC) oven for 40 to 45 minutes or until a tester inserted in cake comes out clean. Cool cake in panon rack for 10 minutes; turn onto a serving plate.

Boil apple juice and balsamic vinegar in saucepan at medium heat for about 12 minutes or until reduced to a syrup. Brush evenly over cake.

Tenderloin Stuffed with Greens and Chives

Course Main Dishes
Prep. Time 15 mins
Cooking Time 25 - 30 mins
Yields 4 servings

What You Need 1 whole 12 oz (375 g) pork tenderloin
4 oz (125 g) lean ground pork
1 shallot, chopped
1 tbsp (15 ml) chopped nuts
2 tbsp (30 ml) tarragon mustard
1 tbsp (15 ml) Worcestershire sauce
1 egg
Pepper, to taste
8 iceberg lettuce or green cabbage leaves
1 pig's stomach lining*
1 tsp (5 ml) Herbes de Provence

2 tbsp (30 ml) unsalted butter
1 shallot, chopped
2 tbsp (30 ml) chopped chives
1/4 cup (50 ml) whipping cream 35 %
3 tbsp (45 ml) Pineau des Charentes**
Pepper, to taste

Split the tenderloin and shape into a square or rectangle. Mix together ground pork, shallot, nuts, mustard, Worcestershire sauce and egg. Season with salt and pepper.

Blanch lettuce or cabbage leaves in boiling salted water for about 1 minute. Cool in cold water.

Roll stuffing into a sausage shape and wrap with half the lettuce leaves. Season the tenderloin with salt and pepper and place the stuffing in its center. Close and roll. Wrap tenderloin with lettuce leaves and stomach lining. Add Herbes de Provence. Cook tenderloin on a baking sheet for 17 to 20 minutes in a 350 °F (180 °C) oven.

Melt butter in a saucepan and cook shallot for 2 to 3 minutes, until transparent. Add chives, cream and Pineau des Charentes. Let simmer for 3 minutes. Season with salt and pepper and blend in food processor. Cover bottom of serving dish with sauce. Cut tenderloin into slices and serve.

*Before using the pig's stomach lining, you should soak for 30 minutes in cold water.

**You may substitute Italian Vermouth

Tiramisu Cheesecake

Course Desserts and Sweets
Prep. Time 20 mins
Cooking Time 45 mins
Yields 12 servings

What You Need1 cup (250 ml) chocolate wafer cookie crumbs (about 17 cookies)
3 tbsp (45 ml) butter, melted
6 cake-like ladyfingers, cut crosswise in half, separated into strips or
14 cookie-like ladyfinger, cut crosswise in half
1 tsp (5 ml) instant coffee granules
3 tbsp (45 ml) coffee liqueur
2 pkgs (8 oz/250 g each) Canadian Cream cheese, softened
1 cup (250 ml) Canadian Mascarpone cheese, softened
1 1/4 cups (300 ml) sugar
1 tbsp (15 ml) corn starch
1 1/2 tsp (7 ml) vanilla
3 eggs
3/4 cup (175 ml) sour cream
Chocolate curls (optional)

Combine cookie crumbs and butter. Press into bottom of 9-inch (23 cm) springform pan. Butter side of the pan. Line side of the pan with strips of ladyfingers, rounded side out and cut end down; set aside. If your using sugar-coated ladyfingers, remove excess sugar to prevent them from burning while cooking or making the removal from the mould difficult.

Dissolve coffee granules in liqueur; set aside.

Beat Canadian Cream cheese and Canadian Mascarpone until smooth. Gradually beat in sugar, corn starch and vanilla. Add eggs, all at once; beat until just combined. Stir in coffee mixture. Pour filling into prepared pan.

Bake in 350 °F (180 °C) oven 45 minutes or until centre appears nearly set when gently shaken. Remove from oven.

Spread sour cream to within 1 inch (2.5 cm) of edge of hot cheesecake. Cool in pan on wire rack 20 minutes. Remove side of pan and cool completely. Chill well. Garnish with chocolate curls, if desired.

Chocolate curls:
Make sure to warm the chocolate slightly until the texture is pliable. Use a microwave, at 'defrost', for approximately 1 minute per square or hold the wrapped square in the palm of your hand until chocolate softens slightly.

When chocolate is ready to be used, use a vegetable peeler over the smooth surfaces of the square. Use a toothpick to lift the curls without breaking them.

Do-ahead tip: Wrap chilled cheesecake in foil and freeze for up to 1 week.

Per serving
Energy: 467 Calories
Protein: 8 g
Carbohydrate: 30 g
Calcium: 317 mg
Vitamin A: 242 mg

2 weeks ago
inside the cheesecake need put ladyfingers ??

January 22nd, 2012
We tried this recipe twice.
The first time it was runny.
The second time it fell apart.
The recipe seems to be missing a thickener.

Triple Cheese Checkerboard Sandwich

Course Main Dishes
Prep. Time 10 mins
Yields 1 sandwich

PreparationWhat You Need Butter
1 Slice whole wheat or dark rye bread
1 Slice white or light rye bread
1 deli-thin slice Canadian Marble or Cheddar cheese
1 deli-thin slice Canadian Havarti or Swiss cheese
1 deli-thin slice Canadian Monterey Jack or Colby cheese

Spread butter then honey over both slices of bread. Layer the cheeses and top with second bread slice; cut off crusts. Cut sandwich into 6 to 9 squares. Turn over alternate squares.

Per servingEnergy: 537 Calories
Protein: 18 g
Carbohydrate: 56 g
Fat: 28 g
Calcium: 40 % / 399 mg
Fibre: 2.3 g
Sodium: 622 mg

Monday, December 14, 2015

Italian Turkey Sausage Soup with Swiss Chard & Grated Sweet Potato

serves 4

1 Tbsp (15 mL) olive oil
1 lb (454 g) hot or mild Italian turkey sausages (4 sausages)
1 shallot, sliced into half moons
¼ cup (60 mL) white wine
4 cups (1 L) low-sodium chicken broth
Pinch of salt and pepper
1½ cups (375 mL) grated sweet potato (2 medium)
1/3 cup (75 mL) 35% cream
1 bunch Swiss chard, chopped (or 2½ loose cups/625 mL)

1. In a dutch oven style pot, heat the olive oil over medium heat.
2. Squeeze the sausage meat out of the casings and into the pot.
3. Break it up into small bite size pieces with a spatula and sauté for 5-7 minutes until it is nicely browned. When the sausage meat is browned, add the sliced shallot and cook together until the shallot is softened, about 3 or 4 minutes.
4. Meanwhile, peel the sweet potatoes and grate using the grater attachment of a food processor. If not using a food processor, then finely chop the sweet potato so that it cooks quickly. Using a box grater is not advised since the sweet potato is so hard your hand will likely slip and scrape your knuckles.
5. De-glaze the pot with the white wine and then pour in the chicken broth.
6. Add the sweet potatoes as well and simmer for 10 minutes.
7. While that simmers, slice the stiff spines from the chard. Take several leaves and roll them up like a thick cigar. Hold the rolled leaves together and slice it lengthwise. While still holding the rolled up leaves together, cut it width-wise to create short ribbons.
8. When the sweet potato is soft, pour in the cream and let the soup boil for a minute.
9. Then add all the chard at once. As you stir it in, it will wilt and fit in the pot.
10. Simmer the soup for another minute or two, add pinches of salt and pepper to taste and then serve.

Nutritional Information
Per serving
Calories: 362
Protein:27 g
Fat: 19 g
Carbohydrates: 17 g

Recipe courtesy of Christina Austin of

Pizza Bianca with Grilled Rosemary Rubbed Turkey Fillet, Shiitake Mushrooms and Truffle Oil

Serves: 4

Pizza Bases:
1 Tbsp (15 mL) active dried yeast
1 cup (250 ml) + ¼ cup (60 mL) warm water (110oF/43oC)
¼ tsp (1 mL) sugar
2 cups (500 mL) Italian 00 flour
1 cup (250 mL) and a little extra, all-purpose flour
1 tsp (5 mL) salt, or to taste
2 Tbsp (30 mL) extra virgin olive oil
White Sauce:
2 Tbsp (30 mL) unsalted butter
1 Tbsp (15 mL) all-purpose flour
1 tsp (5 mL) garlic powder
1½ cups (375 mL) hot milk
Salt to taste
Rosemary Rubbed Turkey Fillet:
½ lb (250 g) turkey fillet
1 Tbsp (15 mL) fresh rosemary, chopped
1 tsp (5 mL) flaked sea salt
2–3 Tbsp (30-45 mL) unscented oil
Pizza Toppings:
½ lb (250g) Shiitake mushrooms, sliced
Small handful fresh rosemary, leaves picked
A little shaved parmesan (parmigiano reggiano) or pecorino (pecorino romano) cheese
Drizzle of white truffle oil

Preheat barbecue (or oven) to 450F (230C).
Make the pizza bases:
Whisk the yeast in the warm water with the sugar. Let it sit in a warm place, until the yeast mixture begins to foam up.
Sift the flours and salt into a large bowl.
Make a well in the middle, and drizzle over the olive oil.
Pour in the yeast mixture, a little at a time, mixing it in with the flour, until all the mixture is used up and you have a soft dough. If the dough is too dry, add more water, a tablespoon (15 mL) at a time, until you get a soft, but not sticky dough. Dust your workspace with a little flour, and turn the dough out on it.
Knead well for about 7-10 minutes, until the dough is smooth. Shape the dough into a ball, and place it in a well oiled large bowl. Cover with a damp towel and proof it for about 1-2 hours, until the dough has risen and doubled in volume. Gently knock back the risen dough and turn it out on to a floured surface. Divide the dough into 4 pieces (or 2 pieces if making large pizzas).
Using the palm of your hand (or a rolling pin) flatten the dough into thin bases.
Make the white sauce:
To make the roux, heat the butter in a heavy based pan, until melted.
Add the flour and garlic powder, and cook out the flour for about 2–3 minutes, until the raw taste disappears.
Gently pour in the hot milk in a steady stream, whisking constantly to make a smooth sauce. Simmer the sauce for about 2–3 minutes, or until thick and creamy. Season to taste.
Make the grilled rosemary rubbed turkey:
Rub the turkey fillet with the chopped rosemary and salt and bring it up to room temperature.
Brush with the unscented oil and place on the preheated barbecue. Grill the fillet for 8–10 minutes, then turn it.
Brush with more oil, then continue grilling for another 10 minutes or so, until the turkey is cooked all the way through, and the juices run clear. The grilling time for the turkey will be based on how thick your fillet is.
Rest the turkey fillet for about 5 minutes, then shred it.
Assembling and grilling the pizza:
Place the pizza base on a well floured pizza peel. Gently flick it directly on to the preheated barbecue and grill for 1–2 minutes, until it starts to bubble up.
Using the peel, take it off the barbecue and flip the base over on to a plate or chopping board. On the grilled side, spread some of the white sauce.
Top with the shredded turkey, the sliced Shitake mushrooms and the picked rosemary leaves.
Turn down the barbeque to 400F (230C).
Slide the pizza back on to the barbecue grill, away from direct heat, and cover and grill for about 3–4 minutes, until the pizza is crisp on the bottom.
Slide off the barbecue, and top with the shaved parmesan or pecorino cheese and drizzle with a little truffle oil to serve.
You can also use a preheated heavy duty pizza stone on the barbecue. If using a stone, top the pizza before sliding on to the stone and cook for about 7–8 minutes, or until the pizza is crisp on the bottom.

Nutritional Information
Per serving
Calories: 592
Protein: 28 g
Fat: 23 g
Carbohydrates: 68 g

Recipe by Michelle Peters-Jones of The Tiffin Box (

Sunday, December 13, 2015

Grilled Turkey Breast with Mushroom and Wild Rice Stuffing

Serves: 4-6
 Prep Time: 20 mins
Cook Time: 75 mins

2 Tbsp (30 mL) butter
7 oz (200g) button mushrooms, thinly sliced
7 oz (200g) shiitake mushrooms, stemmed and thinly sliced
1/2 tsp (2 mL) fresh ground black pepper
1/4 tsp (1 mL) salt
1/4 cup (60 mL) chopped shallots
2 Tbsp (30 mL) finely chopped celery
3/4 cup (175 mL) cooked long grain and wild rice blend
3 Tbsp (45 mL) dried cherries, roughly chopped
2 Tbsp (30 mL) poultry broth
1 Tbsp (15 mL) chopped fresh parsley
1 egg, lightly beaten
2 Tbsp (30 mL) panko bread crumbs
1 boneless, skinless turkey breast half (about 3 lbs/1.5 kg)
Salt and pepper
2 tsp (10 mL) olive oil
2 tsp (10 mL) dried herbes de provence

1. In a large heavy-bottomed skillet set over medium-high heat, heat the butter until melted and foamy.
2. Add the mushrooms and sprinkle with salt and pepper.
3. Continue sautéing for 4-5 minutes or until the mushrooms are soft and browned, and have released most of their liquid.
4. Add shallots and celery, and cook for 1-2 minutes longer or until the shallots are softened.
5. Transfer the cooked mushrooms to a large mixing bowl, and stir in the rice, dried cherries, broth, and parsley. Season to taste with salt and pepper.
6. Stir in the egg and breadcrumbs until well combined, and set aside to cool slightly.
7. Meanwhile, use a sharp knife to butterfly the turkey breast by slicing through the middle of the breast with the knife parallel to the cutting board, almost but not all the way through, then opening up like a book. Place the butterflied breast between two large pieces of plastic wrap. Using a mallet or the bottom of a heavy skillet, flatten to ½” (1 cm) thickness. Remove the plastic, and generously season the inside of the breast with salt and pepper.
8. Spoon the cooled filling onto the left side of the turkey, then fold over to the right side. Tie up with kitchen twine at 2? (5 cm) intervals.
9. If any stuffing escaped during this process, simply push it back in once the turkey breast is bundled up with twine (you can also secure the ends and the seam with toothpicks, if necessary).
10. Rub the outside of the roast with olive oil, and sprinkle with herbes de provence and a generous amount of salt and pepper.
11. Lightly oil your grill, then preheat one side on high heat (or, if using a charcoal grill, pile the coals to one side). Sear the turkey breast over the hot side of grill for about 4 minutes per side, or until well browned, then move to the cool side of the grill to finish cooking over indirect heat.
12. Cook with the cover closed for 60-75 minutes, or until a meat thermometer registers an internal temperature of 165F (74C) in the centre of the stuffing and the meat. Tent loosely with foil and let stand for 15 minutes, then cut into thick slices and serve.

Nutritional Information
Per serving
Calories: 429
Protein: 28 g
Fat: 7 g
Carbohydrates: 67 g

Recipe by Isabelle Boucher of Crumb blog (

Southwest Turkey Burgers on a Portobello Mushroom Bun

serves 8

1/2 cup (125 mL) corn flakes
2 lbs (1 kg) ground turkey
2 Tbsp (30 mL) grated onion
1/4 cup (60 mL) cilantro, finely chopped
1 Tbsp (15 mL) Dijon mustard
1 tsp (5 mL) ground cumin
1 tsp (5 mL) ground coriander
1 tsp (5 mL) fine sea salt
1/2 tsp (2 mL) chipotle chili powder
1/2 tsp (2 mL) pepper
1 egg, lightly beaten
1/2 lime, zest and juice
8 portobello mushrooms
sliced Monteray Jack cheese (optional)
2 Tbsp (30 mL) olive oil
2 Tbsp (30 mL) vegetable oil for brushing on patties before grilling

1. In a small food processor, blitz the corn flakes until they are almost a powder and set them aside.
2. Mix all the other ingredients together (except for the corn flakes, cheese, olive oil and vegetable oil) with a fork.
3. Add half of the corn flakes and mix it well with the turkey mixture. If the turkey mixture is still too soft to easily form into patties then add the rest of the corn flakes. Let the turkey mixture sit in the fridge for an hour before forming the patties.
4. Cut eight squares of wax paper to place the patties on. Brush the wax paper with vegetable oil so the formed patties won’t stick, and put them on a tray.
5. Form the turkey mixture into 8 patties using a burger press or your hands. If you are using your hands then you should grease your hands as well since the turkey mixture is sticky.
6. Heat the grill to a medium heat.
7. Drizzle some olive oil on the tops of the mushrooms (not the gills on the underside) and sprinkle the tops with salt and pepper.
8. Cut the thick mushroom stem off to make a more flat surface on the underside of the mushroom.
9. Put the burgers on the grill and cook for 5-6 minutes or until the sides seem cooked and the top side starts to appear slightly juicy. Before you flip the burgers, put the mushrooms on the grill with the gill side down. Cook for 3 minutes and then flip the mushrooms.
10. Put the slices of cheese on the gill side of the mushroom (the underside). Remove mushrooms from grill when the cheese is melted.
11. If the burgers are ready to be flipped they will release fairly easily from the grill. Flip them and cook for another 5 minutes.
12. When the burgers are cooked through to an internal temperature of 165°F (74°C), serve one burger on top of one mushroom as an open-face burger with your favourite toppings.

*Note* Toppings shown in photo are: Salsa Fresca: Chopped tomatoes, sweet onions, cilantro, lime juice and sea salt. Spicy Mayo: Mayonnaise, pinch of chipotle powder and lime juice.

Nutritional Information
Per serving
Calories: 287
Protein: 26 g
Fat: 17 g
Carbohydrates: 9 g

Recipe by Christina Austin of Buffy & George ( ).

Saturday, December 12, 2015

Grilled Turkey Breast with Cran-Apple Cremini Stuffing

Serves: 4-6

8 cups (2 L) cold water, divided
1/3 cup (75 mL) kosher salt
1/4 cup (60 mL) brown sugar, packed
1 tsp (5 mL) black peppercorns
2 skinless, boneless turkey breasts
2 Tbsp (30 mL) butter
1/4 cup (60 mL) chopped shallot
8 oz (225 g) Cremini mushrooms, chopped
1 Tbsp (15 mL) finely chopped fresh sage
1/4 cup (60 mL) dried cranberries, chopped
1/2 small, tart apple, finely diced
1/4 tsp (1 mL) salt
1/2 tsp (2 mL) ground black pepper
1/4 cup (30 g) shredded Swiss cheese
1 Tbsp (15 mL) olive oil

1. In a medium sauce pan, bring 3 cups (750 mL) of water, salt, brown sugar, and peppercorns to a simmer. Stir until the salt and sugar have dissolved.
2. Pour mixture, plus the remaining 5 cups (1.25 L) of cold water, into a deep bowl.
3. Add the turkey breasts, making sure they are fully submerged in the brine. Cover and refrigerate for at least 4 hours, or overnight.
4. In a large skillet over medium-low heat, melt the butter and sauté shallots, Cremini mushrooms, sage, cranberries, and apple until tender and fragrant, about 10 minutes.
5. Season with salt and pepper.
6. Place stuffing in a bowl and allow to cool for 10 minutes before stirring in the Swiss cheese.
7. Remove turkey from the brine, and discard brine. Place turkey on a cutting board, and pat dry.
8. Using a very sharp knife, carefully butterfly each turkey breast, being sure to not cut all the way through.
9. Open the turkey breasts up so they lay flat, like a book. Cover with plastic wrap, and using a meat mallet or rolling pin, pound the meat to an even thickness (about ½”/1 cm thick).
10. Divide the stuffing between the two turkey breasts, leaving ¼”/½ cm border around the outside. Starting at the wide end, roll the turkey and stuffing up into a log, tucking in the ends. Use butcher's twine to tie the turkey roll to keep it from unrolling.
11. Brush the outside of the turkey with olive oil, and season with salt and pepper.
12. Preheat barbeque to 400F (205C) and grease the grill.
13. Move the hot coals to one side, or turn off the gas on one side of the barbeque to create direct heat and indirect heat areas on the grill. On the direct heat side of the grill, sear the meat on all sides (about 4 minutes per side). Move the turkey to the indirect heat side and close lid.
14. Roast over indirect heat until the internal temperature reaches 165F (74C).

 Nutritional Information
Per serving
Calories: 497
Protein: 78 g
Fat: 10 g
Carbohydrates: 20 g

Recipe by Jeanine Friesen of The Baking Beauties (

Spanish Turkey Stew

serves 6

3 Tbsp (45 mL) canola oil
4 cups (1 L) onions, chopped
3 cups (750 mL) cooked turkey, chopped, light or dark meat
1½ Tbsp (22 mL) chili powder
1 tsp ( 5mL) cinnamon
½ tsp (2.5 mL) nutmeg
½ tsp (2.5 mL) allspice
1 796 mL (28 oz) can of stewed tomatoes
1 cup (250 mL) water
2/3 cup (150 mL) golden raisins
¼ cup (60 mL) apple cider vinegar
salt and pepper

1. Heat oil in a large pot over medium-high heat.
2. Add onions and sauté until beginning to soften, about 3 minutes.
3. Add turkey, chili powder, cinnamon, nutmeg and allspice.
4. Cook for 3 minutes.
5. Add tomatoes with juices, water, raisins and vinegar.
6. Increase heat and bring to a boil.
7. Cover, reduce heat to medium-low and simmer 20 minutes.
8. Remove cover and simmer an additional 10 minutes.
9. Season with salt and pepper to taste, serve over rice.

Nutritional Information
Per serving
Calories: 323
Protein: 27 g
Fat: 10 g
Carbohydrates: 36 g

Recipe courtesy Eat In Eat Out magazine (

Friday, December 11, 2015

Grilled Turkey Breast Salad with Wild Mushrooms

serves 4

2 Tbsp (30 mL) olive oil
1 Tbsp (15 mL) coriander seeds, crushed
1 Tbsp (15 mL) oregano
1/4 tsp (1 mL) smoked paprika
1/2 tsp (2 mL) salt
2 medium sized skinless, boneless turkey breasts
1 lb (450 g) wild mushrooms (chanterelles, oyster, porcini, etc.)
2 Tbsp (30 g) olive oil
2 cloves garlic
1 Tbsp (15 mL) tarragon
1 Tbsp (15 mL) fresh lemon juice
1 Tbsp (15 mL) lemon zest, from 1 large lemon
1/2 Tbsp (7.5 mL) lemon juice
1 tsp (5 mL) Dijon mustard
1/2 tsp (2 mL) fine sea salt
1/4 cup (60 mL) olive oil
Grilled turkey breast
Cooked mushrooms
1½ cups (375 mL) sliced red grapes
1 large gala apple, 1" (2.5 cm) dice
½ cup (60 mL) hazelnuts, skins removed and lightly crushed
2 Tbsp (30 mL) fresh tarragon
1 large handful arugula leaves
Lemon vinaigrette

1. Mix together the olive oil and spices and stir to combine.
2. Put the turkey breast, olive oil spice mixture and salt in a re-sealable bag, smoosh it around so the breasts are evenly covered, and let marinate for at least 1 hour.
3. Heat barbecue to medium-high heat and place breast on the grill.
4. Turn once or twice while cooking and remove when internal temperature reaches 165F (74C), approximately 20-25 minutes.
1. While turkey starts grilling, place cast-iron skillet on barbecue so it heats up.
2' Add mushrooms, oil and garlic and toss gently to combine.
3' Cook for 7-8 minutes without stirring, and then carefully toss them around to brown the other side.
4. Once golden and crisp, 10-15 minutes, remove from heat and toss with tarragon and lemon juice
1. Whisk first 4 ingredients together until smooth.
2. Slowly add olive oil in a steady stream while whisking constantly until vinaigrette emulsifies. Keeps for 1 week covered in the fridge.
1. Toss all ingredients except for the vinaigrette together to combine.
2. Make vinaigrette and add 2-3 Tbsp (30-45 mL) of it to the salad.
3. Toss to combine. Serve extra vinaigrette on the side

Nutritional Information
Per serving
Calories: 776
Protein: 66 g
Fat: 49 g
Carbohydrates: 24 g
Recipe by Kelly Brisson of The Gouda Life (

Turkey and Mushroom Bread Pudding

Serves: 6

2 Tbsp (30 mL) canola oil
1 lb (454 g) assorted fresh mushrooms, sliced
1 cup (250 mL) onion, chopped
2 Tbsp (30 mL) fresh tarragon or 1 tsp (5 mL) dried
2 Tbsp (30 mL) garlic, chopped
3 cups (750 mL) cooked turkey, chopped into ½” (1 cm) pieces, light or dark meat
¼ cup (60 mL) red wine, Madeira or Port
2 cups (500 mL) 2% or whole milk
4 large eggs
1/2 tsp (2.5 mL) salt
1/2 tsp (2.5 mL) pepper
12 slices white bread, crusts removed
3/4 cup (175 mL) Gruyère cheese, grated
1/2 cup (125 mL) Parmesan cheese, grated

1. Spray a 13 x 9 x 2” (32 x 22 x 5 cm) baking dish with non-stick spray.
2. Heat oil in a large pan over medium-high heat.
3. Add mushrooms and onions, sauté 10 minutes.
4. Mix in tarragon and garlic, salt and pepper.
5. Transfer to a bowl. Add wine to same pan.
6. Boil, stirring until reduced by half, about one minute.Let cool.
7. In a bowl, whisk milk and eggs. Season with salt and pepper.
8. Add wine. Arrange 6 bread slices to cover bottom of baking dish and cover with turkey.
9. Top with mushroom mixture, half of the Gruyère cheese and half of the Parmesan cheese.
10. Cover with remaining bread slices.
11Pour egg mixture over top, wetting entire surface.
12. Press down to submerge the bread. Chill 1 hour.
13. Preheat oven to 350F (180C).
14. Sprinkle remaining cheeses over top of bread pudding.
15. Bake uncovered until puffed and top is golden brown, about 45 minutes.

 Nutritional Information
Per serving
Calories: 527
Protein: 57 g
Fat: 19 g
Carbohydrates: 44 g
Recipe courtesy of Eat In Eat Out magazine (

Thursday, December 10, 2015

Grilled Turkey and Pineapple Stuffed Mushrooms

1 Tbsp (15 mL) olive oil
1 lb (450 g) ground turkey thighs
1/4 cup (60 mL) chopped onion
1 clove garlic, minced
1 tsp (5 mL) salt
1/2 tsp (2 mL) ground black pepper
1/8 tsp (0.5 mL) cayenne pepper
8 oz (250 g) package cream cheese, softened
1/2 cup (125 mL) crushed canned pineapple, well drained
2 Tbsp (30 mL) fresh basil, chopped
2 lbs (900 g) jumbo stuffing mushrooms
2 Tbsp (30 mL) olive oil
1/2 cup (125 mL) gluten-free crisp rice cereal, crushed (or bread crumbs)
1/4 cup (60 mL) shredded Parmesan cheese

1. In a large skillet over medium-high heat, sauté the ground turkey in 1 Tbsp (15 mL) olive oil, breaking the turkey up as it cooks.
2. When nearly all the turkey has cooked, add the onion, garlic, salt, black pepper, and cayenne pepper. Continue cooking until the turkey is fully cooked and the onion and garlic are tender.
3. Spoon the turkey mixture into a large mixing bowl.
4. Add the cream cheese, crushed pineapple, and basil. Stir to combine.
5. With a damp cloth, wipe the outside of the mushrooms to clean them. Remove the stems and set aside. Stems can be used in a salad, omelette, or stir-fry.
6. Using a pastry brush, brush the 2 Tbsp (30 mL) of olive oil onto the outside of the mushrooms.
7. Place all of the mushroom on a large baking sheet, gill side up.
8. Stuff each mushroom with about 2 Tbsp (30 mL) of the turkey mixture, making sure the mushroom is full and rounded on the top.
9. In a small bowl, combine the crushed crisp rice cereal and Parmesan cheese. Sprinkle the tops of the stuffed mushrooms with the mixture.
10. Preheat the barbecue to low/low-medium (about 325F/160C).
11. Place stuffed mushrooms on lightly oiled grate. Grill for 10-15 minutes with the lid closed, or until the stuffing is bubbling, and the mushrooms are soft to the touch. Serve immediately.

Nutritional Information
Per serving
Calories: 78
Protein: 5 g
Fat: 6 g
Carbohydrates: 2 g
Recipe by Jeanine Friesen of The Baking Beauties (

Turkey-Stuffed Portabello Mushrooms

serves 4

8 large Portobello mushrooms
2 Tbsp (30 mL) olive oil
1 large onion, finely chopped
2-3 large cloves garlic, minced
1 tsp (5 mL) paprika
1 lb (450 g) extra lean minced turkey with seasoning
1 cup (250 mL) finely chopped dried tomatoes, divided
½ cup (60 mL) grated Parmesan cheese
Fresh ground black pepper
Salt (optional)
4 oz (113 g) Gruyère cheese, thinly sliced

1. Preheat the grill to 350°F (175°C).
2. Line two grill-proof pans with aluminum foil. Remove the stems from the mushroom caps and finely chop the stems.
3. Place the caps in a single layer on the foil-lined pans, gill-side up.
4. Cook the mushrooms on the hot grill with the lid closed for 10-15 minutes or until the caps begin to soften.
5. Meanwhile, heat the oil in a large skillet over medium heat. Sauté the onion until it begins to soften, about 3 minutes.
6. Add the chopped mushroom stems and cook 2 minutes.
7. Add the garlic and paprika, and cook 1 minute.
8. Add the turkey and cook until it’s no longer pink, about 3 minutes. Remove from heat.
9. Stir in ¾ cup (185 mL) chopped dried tomatoes.
10. Add the Parmesan cheese and a grind or two of freshly ground black pepper, mixing until well blended. Add salt, if needed.
11. Stuff the mushroom caps generously with the filling, and top with a thin slice of Gruyère cheese. Return the mushrooms to the grill.
12. Close the cover and cook for 10 to 15 minutes or until the cheese has melted and the mushrooms are tender.
13. Sprinkle with remaining dried tomatoes. Serve immediately.
This is almost a meal in itself. Just add a salad and some crusty bread.

Nutritional Information
Per serving
Calories: 442
Protein: 38 g
Fat: 24 g
Carbohydrates: 24 g
Recipe by Charmian Christie of The Messy Baker (

Wednesday, December 9, 2015

Grilled Turkey and Cremini Sandwich with Fig Jam & Feta

serves 4

Grilled turkey:
1 lb (454 g) boneless, skinless turkey thighs
2 Tbsp (30 mL) yogurt
1 Tbsp (15 mL) fig jam, *recipe follows
1 Tbsp (15 mL) olive oil
1 tsp (5 mL) sea salt
2 cups (500 mL) cremini mushrooms, sliced thinly
2 Tbsp (30 mL) olive oil
1 clove garlic, minced
1 Tbsp (15 mL) flat leaf parsley
2 pinches salt

8 slices whole wheat bread
The rest of the fig jam
Sheep’s milk feta
Fresh ground pepper
Baby kale or spinach

Fig Jam:
6 large figs, skins peeled off if they are tough
2 Tbsp (30 mL) brandy
1/2 Tbsp (15 mL) lemon zest (half a large lemon)
Juice from 1/2 lemon
1/2 cup (125 mL) sugar

Grilled Turkey: Preheat barbeque to medium-high, covered for 10 minutes
1. Mix yogurt, fig jam, olive oil and sea salt to make marinade and marinate turkey thighs for a minimum of one hour and up to overnight.
2. Open barbeque and place yogurt-marinated thighs on grill. With the lid kept open, cook, turning once or twice, until internal temperature reaches 170oF (77oC), 15-20 minutes.
3. Shred slightly so it fits well into the sandwich.
4. While thighs cook, place a cast iron skillet on the barbeque and add the mushrooms, oil garlic
and salt.
5. Cook, without stirring for about 7 minutes (this helps them get nice and crisp) until golden brown around the edges, 15-20 minutes.
1. Place the slices of bread down, and top with a layer of fig jam, the grilled turkey thigh meat, a layer of mushrooms, crumbled feta and lots of pepper.
2. Top with greens and place second slice of bread on top. Slice in half and enjoy!
Fig Jam:
1. Chop your skinned figs in half and place in a pot with brandy, lemon zest and juice, and sugar.
2. Let sit at room temperature for 20-30 minutes.
3. Bring to a gentle boil, reduce heat to a simmer and let cook for 30 minutes.
4. Break up the fruit with a fork or a potato masher.
5. Pour into a jam jar and place in the fridge to cool.
6. Makes 1/2 cup (125 mL). Will keep for 2 weeks.

Nutritional Information
Per serving
Calories: 659
Protein: 46 g
Fat: 26 g
Carbohydrates: 62 g
Recipe by Kelly Brisson of The Gouda Life (

Turkey Saltimbocca

Serves: 10

10 slices cooked turkey breast (about 5-6 inches (12-15 cm) long, not too thin)
2 Tbsp (30 mL) olive oil
24 fresh sage leaves
1/3 cup (75 mL) grated Parmesan cheese
10 slices prosciutto
2 Tbsp (30 mL) unsalted butter
2 Tbsp (30 mL) minced garlic
½ cup (125 mL) white wine

1. In a frying pan, heat oil over medium-high heat.
2. Gently fry sage leaves, not overlapping, for one minute. Do not brown.
3. Transfer to paper towel. Lay out a piece of prosciutto.
4. At one end, top with a prepared sage leaf, then 1 tsp (5 mL) of grated Parmesan cheese, a slice of turkey and finish with another sage leaf. Roll up in the prosciutto. Lay seam-side down.
5. Repeat with remaining 9 pieces. Reheat frying pan over medium-high heat.
6. Sauté turkey bundles 1-2 minutes per side until warmed through and prosciutto is crisp.
7. Transfer to serving plate and keep warm.
8. Add butter and garlic to frying pan and sauté 1 minute.
9. Add wine, bring to boil and reduce slightly for 1 minute.
10. Pour over turkey bundles and serve immediately.

Nutritional Information
Per serving
Calories: 171
Protein: 16 g
Fat: 9 g
Carbohydrates: 2 g

Recipe courtesy of Eat In Eat Out magazine (

Tuesday, December 8, 2015

Gluten-Free Thailicious Turkey Stir-Fry

Serves: 4-6

1 cup (250 mL) gluten-free Turkey Stock
¼ cup (60 mL) low-sodium gluten-free Soy Sauce
1 Tbsp (15 mL) gluten-free Oyster Sauce
1 Tbsp (15 mL) fresh Lime Juice
1 Tbsp (15 mL) grated fresh Ginger
2 cloves Garlic, minced
1 Tbsp (15 mL) packed Brown Sugar
1 hot Chili Pepper, seeded and finely chopped
1 lb (450 g) boneless, skinless Canadian Turkey Breast, cut into bite size pieces
1 Tbsp (15 mL) Canola Oil
1 bag (1.5 lbs./750 g) frozen Thai or Asian style Vegetable mix
1 can (8 oz./227 mL) sliced Bamboo Shoots, drained
2 Tbsp (30 mL) Cornstarch

1. In bowl whisk together turkey stock, soy and oyster sauces, lime juice, ginger, garlic, sugar and hot chili pepper.
2. Pour half of the marinade into a resealable bag and add turkey. Seal bag and move turkey around in bag to coat completely.
3. Refrigerate for at least 30 minutes or up to 8 hours. Alternatively, freeze marinated turkey for up to 1 week.
4. Cover and refrigerate remaining marinade for up to 1 week.
5. In wok or large non-stick skillet, heat oil over medium high heat.
6. Add turkey to skillet and brown for 3 minutes.
7. Add vegetables and bamboo shoots to skillet and cook, stirring for 2 minutes.
8. Meanwhile, whisk cornstarch into reserved marinade.
9. Pour into skillet and cook, stirring for about 5 minutes or until vegetables are tender crisp and turkey is no longer pink inside.
Fresh Vegetable Substitute: Omit frozen vegetables and use 6 cups (1.5 L) of chopped fresh vegetables such as sliced pepper, broccoli, carrots, snow peas and onions. If using fresh vegetables reduce the cornstarch to 4 tsp (20 mL).

Nutritional Information
Per serving
Calories: 395
Protein: 14 g
Fat: 11 g
Carbohydrates: 60 g

Turkey Kofte in a Creamy Spiced Sauce

serves 4

For the Kofte:
1.5 lbs (750 g) lean ground turkey thighs
1½ tsp (7 mL) garam masala
1 tsp (5 mL) mild Kashmiri chili powder (or mild cayenne pepper)
½” (1 cm) piece of ginger, finely chopped
1 garlic clove, crushed
½ tsp (2 mL) salt
½ cup (125 mL) panko crumbs (or fine white breadcrumbs)
For the Sauce:
4 Tbsp (60 mL) unscented oil, divided (I like to use grapeseed, but you can use vegetable or canola)
1 large onion, finely chopped
1” (2.5 cm) piece of ginger, grated
3 garlic cloves, crushed
1 tsp (5 mL) sweet paprika
1 tsp (5 mL) garam masala
½ tsp (2 mL) ground cumin
½ tsp (2 mL) ground coriander
½ tsp (2 mL) hot cayenne pepper
¼ tsp (1 mL) ground cinnamon
3 Tbsp (45 mL) tomato paste (tomato purée)
1 tsp (5 mL) dried fenugreek leaves (optional, but they add a lovely fragrance to this dish and can be bought in Asian groceries)
1½ cups (375 mL) turkey or chicken stock
½ cup (125 mL) half and half (10%) cream
½ tsp (2 mL) sugar
Salt and pepper to taste
Large handful fresh cilantro, chopped, to garnish

1. Place the ground turkey in a large bowl, and add the garam masala, chili powder, ginger, garlic, salt and the bread crumbs.
2. Using your hands or a large spatula, mix together until well blended.
3. Form into meatballs (kofte) the size of a golf ball, until the mixture is all used up. Chill the kofte for a few minutes.
4. Heat 2 Tbsp (30 mL) of the oil in a large, heavy based pan, and brown the meatballs in batches, until they are golden all over.
5. Carefully lift out with a slotted spoon and keep aside.
6. Add the remaining 2 Tbsp (30 mL) of oil to the same pan, and add the onion.
7. Fry for about 5-7 minutes on medium heat, stirring often, and scraping up any bits of caramelized meat from the pan.
8. Add the ginger and garlic and sauté for another minute.
9. Add the paprika, garam masala, cumin, coriander, hot cayenne pepper and cinnamon to the pan.
10. Sauté for another minute, then add the tomato paste. Fry, stirring constantly, for another 2-3 minutes. The mixture will look very dry.
11. Scrape this mixture into a blender, and blend to a fine paste, using 1 cup (250 mL) of the stock.
12. Return the paste to the pan, and season with a little salt.
13. Fry the paste for another minute, then gently return the kofte to the sauce, with the remaining ½ cup (125 mL) of stock.
14. Cover and simmer gently for 15-20 minutes, until the kofte are cooked through.
15. Uncover the pan, and add the dried fenugreek leaves and cream.
16. Continue to simmer for a few more minutes, until the sauce has reduced a little.
17. Stir in the sugar.
18. Taste and season generously with salt and pepper.
19. Serve hot, garnished with fresh cilantro.
This dish goes well with naan, rice or rotis.

Nutritional Information
Per serving
Calories: 481
Protein: 38 g
Fat: 27 g
Carbohydrates: 20 g
Recipe courtesy of Michelle Peters-Jones (

Monday, December 7, 2015

Gluten-Free Lasagna Soup

serves 4

1 Tbsp (15 mL) oil
1 lb (500 g) ground turkey thigh
1 small onion, diced
¼ cup (60 mL) chopped green pepper
2 cloves garlic, minced
1 tsp (5 mL) Italian seasoning
1 jar (21 fl. oz./640 mL) favourite jarred pasta sauce
3½ cups (900 mL) gluten-free chicken broth
1 bay leaf
5 gluten-free lasagna noodles, broken into pieces (or 1½ cups/375 mL dry noodles)
Mozzarella cheese for garnish

1. Add the oil to a large sauce pan over medium-high heat.
2. Sauté the ground turkey, onion, green pepper, garlic, and Italian seasoning until the turkey is completely cooked, breaking up the turkey into smaller pieces while it is cooking.
3. Add the pasta sauce, broth, and bay leaf.
4. Cover and simmer for 15-20 minutes.
5. Remove the bay leaf and stir in the broken lasagna noodles.
6. Cover and let simmer for another 15 minutes, stirring occasionally.
7. Sprinkle each bowl of soup with shredded mozzarella cheese before serving.

Nutritional Information
Per serving
Calories: 450
Protein: 30 g
Fat: 17 g
Carbohydrates: 41 g
Recipe courtesy of Jeanine Friesen (

Gluten-Free Stir-Fried Turkey Lettuce Wraps (Larb)

Serves: 4
Prep Time: 20 mins

¼ cup (60 mL) low sodium gluten-free soy sauce
4 tsp (20 mL) gluten-free fish sauce
4 tsp (20 mL) sugar
1 Tbsp (15 mL) vegetable oil
1 large shallot, finely chopped
2 Tbsp (30 mL) minced, peeled ginger
2 cloves fresh garlic, finely chopped
1 small jalapeno or red bird chili, seeded and finely chopped
1 lb (454 g) ground turkey
2 large heads Bibb, Boston or iceberg lettuce, leaves separated
1 carrot, grated
2 green onions, sliced lengthwise
2 limes, quartered

1. In a small bowl, combine soy sauce, fish sauce and sugar, and stir until sugar dissolves. Set sauce aside.
2. Heat a large fry pan or wok over high heat until hot. Add oil and swirl to coat pan.
3. Add shallot, ginger, garlic and chili and stir for 30 seconds.
4. Add turkey and cook approximately 5 minutes, breaking up meat with a wooden spoon, until almost cooked through.
5. Add half the sauce to the turkey mixture and stir until meat is cooked through, about 2 minutes.
6. Serve turkey mixture in lettuce leaves with remaining sauce, carrots and onions. Serve lime wedges on the side.

Nutritional Information
Per serving
Calories: 250
Protein: 25 g
Fat: 12 g
Carbohydrates: 11 g

Sunday, December 6, 2015

Gluten-Free Korean BBQ Turkey Wings

Serves: 4-6
Prep Time: 30 mins
Cook Time: 20 mins

4 Canadian Turkey Wings (1 kg /2 lbs.), split, fat trimmed and tips removed
12 cups (3 litres) Water
1 cup (250 mL) gluten-free Hoisin Sauce
4 Tbsp (50 mL) gluten-free Soy Sauce
3 Tbsp (45 mL) Water
3 Tbsp (45 mL) Honey
4 Tbsp (60 mL) grated fresh Ginger
3 cloves Garlic, minced

1. Boil wings in water for 30 minutes then remove from heat and set aside.
2. Place all marinade ingredients in a heavy re-sealable bag.
3. Place cooked turkey wings in the bag and massage until sauce has evenly coated wings.
4. Refrigerate overnight or no less than 4 hours.
5. Heat barbeque to 400ºF (200ºC).
6. Spray grill with cooking spray and grill wings until golden and crisp – approximately 20 minutes.

Nutritional Information
Per serving
Calories: 435
Protein: 51 g
Fat: 18 g
Carbohydrates: 17 g

Stuffed Turkey Breast with Apple Curry Gravy

Serves: 3
Prep Time: 15 mins
Cook Time: 40 mins

2 Tbsp (30 mL) grapeseed oil
1 cup (250 mL) diced apple, skin-on
1 stalk celery, chopped
1 shallot, finely diced
1 cup (250 mL) sliced fresh mushrooms
1 tsp (5 mL) chopped fresh thyme
1 tsp (5 mL) ground cumin
1 Tbsp (15 mL) lemon juice
½ cup (125 mL) soft bread crumbs
1 tsp (5 mL) salt
1 tsp (5 mL) ground black pepper
1 boneless turkey breast (1 ½ lbs/750 g)
1 ½ cups (375 mL) vegetable or turkey stock
1 tsp ( 5 mL) curry powder
2 Tbsp (30 mL) low-fat yogurt

1. Preheat oven to 400F (205C).
2. Heat up a large skillet on medium-high. Add oil, diced apple, celery and shallot. Sauté until tender crisp, about 3-4 minutes.
3. Add sliced mushrooms and continue to cook another 2-3 minutes.
4. Turn off the heat and add chopped thyme, cumin, lemon juice, bread crumbs, salt and pepper, and fold together.
5. Make a slit down the spine of the turkey breast, making sure to divide the flesh evenly, forming a pocket for the stuffing. Using a large spoon, stuff the turkey breast with the apple dressing, then close with toothpicks or tie together with butcher’s twine.
6. Place in a shallow roasting pan and surround with stock.
7. Bake for 35-40 minutes or until skin is golden and juices run clear when pierced.
8. Remove turkey breast from pan to rest.
9. Place the roasting pan over medium heat whisking and freeing up the excess apple stuffing that has fallen into the pan.
10. Add 1 tsp (5 mL) curry powder.
11. Taste and adjust seasoning with salt and pepper. Stir frequently until sauce is reduced by one-third.
12. Add yogurt, stir in and serve sauce on the side.

 Nutritional Information
Per serving
Calories: 389
Protein: 38 g
Fat: 14 g
Carbohydrates: 28 g

Saturday, December 5, 2015

Gluten-Free Just Peachy Grilled Turkey Breast

Serves: 4-6
Prep Time: 5 mins
Cook Time: 20 mins

½ cup (125 mL) Water
¼ cup(50 mL) Soy Sauce
¼ cup(50 mL) Brown Sugar
¼ cup (50 mL) dry Sherry
2 tbsp (25 mL) Vegetable Oil
4 tbsp (60 mL) Peach Jam
2 tsp (10 mL) Lemon Juice
½ tsp (2 mL) ground Ginger
1 clove Garlic, minced
2 lb (1 kg) skinless, boneless Canadian Turkey Breast

1. In a bowl, combine water, soy sauce, brown sugar, sherry, oil, peach jam, ginger and garlic; mix well to dissolve sugar.
2. Pour into plastic bag and prop bag in bowl. Add turkey and submerge in marinade. Marinate 4 to 6 hours or over night.
3. Drain, then boil marinade in a clean pot for several minutes, in order to use for basting.
4. Place turkey on greased grill about 6 inches (15 cm) from heat.
5. Cook over medium–high on gas–fired grill (or medium–hot coals) for 8 to 10 minutes per side, or until the internal temperature has reached 165F (74C); basting once or twice with boiled marinade during cooking.

Nutritional Information
Per serving
Calories: 269
Protein: 41 g
Fat: 5 g
Carbohydrates: 16 g

Hawaiian Kabobs

Serves: 4-6
Prep Time: 30 mins

6-8 Italian turkey sausages
2 cups (500 mL) fresh golden pineapple chunks
6 scallions cut into 2” (5 cm) pieces
1 medium red bell pepper cut into bite-sized chunks
8 bamboo skewers, soaked in water for no less than 30 minutes
Pineapple glaze: 1 cup (250 mL) fresh pineapple juice
1 clove garlic, finely chopped
1 Tbsp (15 mL) soy sauce
1 tsp (5 mL) grated fresh ginger
1 Tbsp (15 mL) liquid honey
salt and pepper to taste
Use sausage and turkey breast pieces for a different taste or just turkey breast pieces if preferred.

1. Heat BBQ grill to 400ºF (205ºC) and cook whole sausages for 6 minutes, or 3 minutes per side.
2. Set aside and prepare remaining ingredients.
3. Cut sausages into bite-sized chunks and thread onto skewers, alternating with peppers, scallions and pineapple chunks.
4. Return to grill and brush with glaze until pineapple and vegetables have grill marks and sausages are cooked through – approximately 4 minutes per side.

Friday, December 4, 2015

Gluten-Free Best Ever Turkey Chili

Serves: 4
Prep Time: 10 mins
Cook Time: 40 mins

1 lb. (500 g) Canadian Ground Turkey
1 medium Onion, chopped
1 clove Garlic, minced
½ cup (125 mL) chopped Celery
1 can (28 oz./796mL) Tomatoes
1 can (5 ½ oz./156 mL) Tomato Paste
1 Tbsp (15 mL ) gluten-free Worcestershire Sauce
1 Tbsp (15 mL) Chili Powder
1 tsp (5 mL) each of Paprika and Cumin
1 can (19 oz./540 mL) Red Kidney Beans, drained

1. In a large non-stick skillet, combine turkey, onion and garlic.
2. Cook over medium heat 10 minutes, stirring and separating turkey as it cooks.
3. Add celery, tomatoes, tomato paste, Worcestershire sauce, chili powder, paprika and cumin.
4. Bring to a boil, reduce heat and simmer 20 to 25 minutes, stirring occasionally to break up tomatoes.
5. Add kidney beans, cook 5 minutes longer to heat through.

 Nutritional Information
Per serving
Calories: 234
Protein: 24 g
Fat: 3 g
Carbohydrates: 27 g

Grilled Thai Turkey Salad Rolls with Enoki Mushrooms & Peanut Sauce


1 large boneless turkey breast
1 tsp (5 mL)Thai red curry paste
1 cup (250 mL) coconut milk
¾ cup (175 mL) pineapple juice
Zest and juice of two limes
¼ cup (60 mL) green onion, finely chopped
4 cloves garlic, minced
1 Tbsp (15 mL) soy sauce
2 tsp (10 mL) maple syrup
½ tsp (2 mL) salt

8 rice paper rounds
1½ cups (375 mL) fresh pea shoots
4 oz (125 g) fresh enoki mushrooms
1 cup (250 mL) carrot, cut into matchsticks or julienned
¾ cup (175 mL) fresh mint leaves
¾ cup (175 mL) fresh basil leaves
Peanut Sauce:
1 cup (250 mL) roasted peanuts
3 Tbsp (45 mL) rice vinegar
1/3 cup (75 mL) canola or grapeseed oil
2 Tbsp (30 mL) brown sugar
1 Tbsp (15 mL) Sriracha or other chili sauce
½ tsp (2 mL) salt

1. Place turkey breast in deep glass dish.
2. In a medium bowl, mix remaining ingredients together very well.
3. Pour marinade over turkey and refrigerate for at least 3-6 hours, spooning marinade over meat every 2 hours.
4. Bring turkey breast to room temperature before grilling. Discard the marinade.
5. Heat greased grill to medium-high heat and grill turkey breast for about 7-8 minutes each side.
6. To ensure cooked, tender meat, insert a meat thermometer into the thickest part and it should read 165F (74C).
7. Remove turkey breast from grill, cover with foil and let stand 15 minutes. This is so all of the juices can be distributed, ensuring tender, delicious turkey.
8. Thinly slice the turkey against the grain and set aside.
9. Soak one sheet of rice paper in warm water until soft. Remove and place on counter.
10. Place a handful of pea shoots, enoki mushrooms, carrot, herbs, and a few slices of cooked turkey in the top left corner.
11. Fold bottom left over the bundle of veg and meat. Tightly roll the bundle clockwise until a “bouquet” forms.
12. Place in a shallow dish and cover with a damp towel.
13. Repeat process with remaining ingredients, remembering to keep finished rolls covered with damp towel.

Peanut Sauce:
1Place all ingredients in food processor and blend until smooth.
2Serve salad rolls with peanut sauce.
Nutritional Information
Per serving
Calories: 396
Protein: 22 g
Fat: 26 g
Carbohydrates: 23 g

Recipe by Renee Kohlman of sweetsugarbean (

Thursday, December 3, 2015

Gluten-Free Moroccan Acorn Squash

Serves: 4
Prep Time: 30 mins
Cook Time: 25 mins

2 acorn squash, cut in two, horizontally and seeded
½ lb (250 g) ground turkey
2 Tbsp (30 mL) vegetable oil
1 medium onion, finely diced
1 large clove garlic
1 medium green pepper, diced
1 tsp (5 mL) ground cinnamon
1 tsp (5 mL) ground cumin
1 tsp (5 mL) salt
1 tsp (5 mL) ground pepper
1 cup (250 mL) cooked brown rice or quinoa, prepared according to package instructions ¼ cup (60 mL) toasted pine nuts
½ cup (125 mL) chopped dried apricots
¼ cup (60 mL) dried currants
¼ cup (60 mL) scallions or green onions, chopped
¼ cup (60 mL) unsalted butter, melted and browned

Always read the labels on dried fruit and nuts to ensure that they are not manufactured in a plant that also processes wheat.

1. Preheat oven to 350ºF (180ºC).
2. Wrap squash halves in paper towel and place in microwave face down, cook on high for 8-10 minutes or until soft.
3. Place the squash halves in a shallow casserole dish. If needed, cut off a small slice of the bottom so that they sit flat in the casserole dish.
4. Heat a large fry pan with oil on medium-high heat, then add onion, garlic and green pepper.
5. Sauté for 4 minutes or until soft, then add ground turkey, carefully breaking it up as it cooks.
6. Add cinnamon, cumin, salt and pepper.
7. In a large bowl, add turkey mixture to cooked rice or quinoa and combine with pine nuts, apricots, currants and scallions.
8. Melt butter in a small sauce pan and simmer until it starts to turn golden and has a nutty aroma (5 minutes). Remove from heat and put aside.
9. Divide the couscous turkey mixture evenly among the four squash halves. Drizzle with butter and bake in the oven for 25 minutes, uncovered.

Nutritional Information
Per serving
Calories: 596
Protein: 24 g
Fat: 32 g
Carbohydrates: 53 g

Turkey Mushroom Sausage Pattie

serves 8
*if you like your sausage a bit on the spicy side, keep in half the jalapeño pepper seeds, it adds just the right amount of kick. If you don’t like too much spice, remove all the seeds before chopping up the jalapeño pepper.

2 ½ cups (625 mL) cremini mushrooms, roughly chopped
1 jalapeño pepper (half seeds removed*), roughly chopped
2 leeks (white and light green part of stalk only), roughly chopped
2 small celery stalks, roughly chopped
1 1/2 tsp (7 mL) fennel seed
1 tsp (5 mL) paprika
1 tsp (5 mL) chili powder
3/4 tsp (3.5 mL) ground thyme
½ tsp (2 mL) anise seed
½ tsp (2 mL) red chili flakes
1/4 tsp (1 mL) cayenne pepper
1 lb. (454 g) ground turkey

1. Combine vegetables and spices in food processor until finely chopped and well blended.
2. Add in ground turkey and mix until combined.
3. Form turkey mixture into medium sized patties, about 4” (10 cm) each; makes 8 patties. To prevent the turkey mixture from sticking to your hands, wet your hands with water before forming your sausage patties.
4. Set up your barbeque grill for direct cooking over medium heat.
5. Oil your barbeque grate when you are ready to start cooking.
6. Cook sausage patties on hot oiled grill for 5 to 6 minutes per side or until done.

Nutritional Information
Per serving
Calories: 174
Protein: 19 g
Fat: 13 g
Carbohydrates: 13 g

Recipe by Connie O'Halloran of Ruby Reduction (

Wednesday, December 2, 2015

Gluten-Free Red Quinoa Stuffing with Apples and Walnut

Serves: 6-8
Prep Time: 15 mins
Cook Time: 25 mins

4 cups (1L) gluten-free turkey or vegetable stock
2 cups (500 mL) uncooked red quinoa
2 Tbsp (30 mL) unsalted butter
1 tsp (5 mL) walnut oil (or sunflower oil)
2 McIntosh apples, cored and diced into medium-sized pieces
1 large onion, diced
2 stalks celery, sliced
4 scallions, chopped
1 cup (250 mL) toasted walnuts
1 Tbsp (15 mL) dried sage
1 Tbsp (15 mL) fresh thyme, chopped
2 Tbsp (30 mL) fresh parsley, chopped
1 tsp (5 mL) salt
1 tsp (5 mL) freshly ground black pepper

Always read the labels on nuts to ensure that they are not manufactured in a plant that also processes wheat.

1. In a large sauce pan, bring turkey stock to a boil, then add quinoa. Cover and reduce heat to simmer.
2. After 10 minutes, quinoa should be cooked and tender. Turn heat off and cover.
3. Toast walnuts in a dry fry pan until golden, about 4 minutes on medium-high. Put aside.
4. In a large sauté pan, add butter and oil and heat on medium-high until bubbly.
5. Add apples, onion, celery and scallions, and cook for 2 minutes.
6. Add walnuts, quinoa, sage, thyme, parsley, salt and pepper. Stir to combine.
Quinoa stuffing is ready to stuff inside your turkey or can be heated up in a covered casserole at 350ºF (180ºC) for 20 minutes.

Nutritional Information
Per serving
Calories: 335
Protein: 12 g
Fat: 16 g
Carbohydrates: 40 g