Search This Blog

Sunday, July 31, 2016



Super soft cookies exploding with amazing flavor!
Author: Nikki
Recipe type: Dessert

2 cups sugar
1 cup shortening
2 eggs
2 cups applesauce
4 cups flour
2 tsp. baking soda
2 tsp. baking powder
1 tsp. cinnamon
½ tsp. cloves
6 Tbsp. butter
½ cup heavy cream
1 cup packed brown sugar
2 tsp. vanilla
2 cups powdered sugar

Preheat oven to 375 F
In a large bowl, sift together flour, baking soda, baking powder, cinnamon, and cloves. Set aside.
Cream sugar and shortening together.
Add eggs and applesauce and mix well.
Add in dry ingredients and mix until well incorporated.
Drop small spoonfuls of batter on greased cookie sheet.
Bake at 375 F for 8-10 minutes.
While cookies are cooling, prepare frosting.
Caramel Frosting
In a medium saucepan over medium heat, combine butter, heavy cream and brown sugar.
Cook, stirring occasionally until mixture just begins to boil; remove from heat and stir in vanilla. Let cool, then stir in the powdered sugar.
Spread frosting over cookies

Cinnamon Sugar Oatmeal Stuffed Apples


 4 Apples
1/2 cup oats (I used quick oats)
1/2 cup brown sugar
1/4 cup coconut oil
2 teaspoons cinnamon
1/2 teaspoon clove
1/2 cup Greek yogurt
drizzle of honey

First cut out the apple cores, I used a melon baller. Leave a little of the bottom.

Mix together the oats, sugar, oil, cinnamon, and clove.

Stuff your apples and put a 1/4 cup of water in the pan.
Bake at 375 for 20 min. I covered my pan with foil for the first 10 min.

Top with Greek yogurt and honey,

Maple Pork and Apples


Makes: 4 servings 
Start to Finish 20 mins 

4 pork loin chops, cut 1/2-inch thick (about 1-3/4 lb.)
Salt and ground black pepper
2 tablespoons butter
12 baby carrots with tops, halved lengthwise
1 medium apple, sliced and seeds removed
1/3 cup pure maple syrup

1. Sprinkle chops with salt and pepper. In skillet melt butter over medium heat; add chops. Brown for 2 minutes, turning once. Reduce heat to medium-low. Add carrots, apple, and maple syrup. Cover; simmer for 8 minutes or until desired doneness.
2. Using slotted spoon, transfer chops, carrots, and apples to platter; bring syrup mixture to boiling. Boil gently, uncovered, 1 to 2 minutes or until thickened. Pour over chops. Makes 4 servings.

Nutrition Facts (Maple Pork and Apples)
Servings Per Recipe 4,
Calories 451,
Fat, total (gm) 19,
Cholesterol (mg) 124,
Sat. fat (gm) 8,
Carbohydrate (gm) 25,
Monosaturated fat (gm) 7,
Polyunsaturated fat (gm) 2,
Dietary Fiber, total (gm) 1,
Sugars, total (gm) 21,
Protein (gm) 44,
Vitamin A (IU) 4227,
Vitamin C (mg) 5,
Thiamin (mg) 2,
Riboflavin (mg) 1,
Niacin (mg) 10,
Pyridoxine (Vit. B6) (mg) 1,
Folate (µg) 24,
Cobalamin (Vit. B12) (µg) 1,
Sodium (mg) 447,
Potassium (mg) 1001,
Calcium (mg) 40,
Iron (mg) 2,
Percent Daily Values are based on a 2,000 calorie diet

Smoked Pork Chops with Maple-Glazed Apples


20 mins total 10 mins prep 
4 servings

8 1/2-inch thick boneless smoked pork chops
2 tablespoons vegetable oil
1 shallot, finely chopped
2 tart apples, peeled, cored, and thinly sliced
2 tablespoons pure dark amber maple syrup
2 tablespoons cider vinegar

Pat chops dry and season with 1/2 tsp each salt and pepper.
Heat 1Tbsp oil in a 12-inch heavy skillet over medium-high heat and brown chops, in 2 batches, on both sides, about 3 minutes per batch. Set chops aside and keep warm.
Add remaining Tbsp oil to skillet and cook shallots on medium heat, stirring often, until softened, 3 to 4 minutes. Add apples and cook, stirring occasionally, until beginning to be tender, 5 minutes, then add syrup and vinegar with 1/4 cup water. Cook, stirring often, just until apples are tender. Season with salt and pepper to taste and spoon over pork chops.

Filed under: Pork, Fruit, Meat, American, Skillet, 30 Minute, 10 Minute, Main Dish, Dinner, Winter, Entertaining




Perfect sweet treat for sitting around the bonfire watching the fireworks on bonfire night. Sweet apples coated in a hard candy/boiled sweets. Make your own toffee candy apples.

8 apples (I used Granny Smith apples)
400g (2½ cups) granulated white sugar
1 tsp white vinegar
4 tbsp golden syrup or light corn syrup

1. Place the apples in a large bowl, then cover with boiling water (you may have to do this in 2 batches). This will remove the waxy coating and help the caramel to stick. Dry thoroughly and twist off any stalks. Push a wooden skewer or lollipop stick into the stalk end of each apple.
2. Lay out a sheet of baking parchment and place the apples on this, close to your stovetop. Tip the sugar into a pan along with 100ml water and set over a medium heat. Cook for 5 mins until the sugar dissolves, then stir in the vinegar and syrup. Set a sugar thermometer in the pan and boil to 140C/285F or ‘hard crack’ stage. If you don’t have a thermometer you can test the toffee by pouring a little into a bowl of cold water. It should harden instantly and, when removed, be brittle and easy to break. If you can still squish the toffee, continue to boil it.
3. Working quickly and carefully, dip and twist each apple in the hot toffee until covered, let any excess drip away, then place on the baking parchment to harden. You may have to heat the toffee a little if the temperature drops and it starts to feel thick and viscous. Leave the toffee to cool before eating. Can be made up to 2 days in advance, stored in a dry place.

I found it easier to coat the apples by tilting the saucepan a little so I could swirl the apples into the molten mixture easily.

Saturday, July 30, 2016

Bacon-Wrapped Pork Loin with Apples & Sage


Autumn 2010
By: Marilyn Bentz-Crowley

Choose bacon well-streaked with lean meat as well as fat and purchase it from the butcher’s case, as it tends not to be as watery as the bacon in the 500 g packages. For incredible flavour, seek out a dedicated butcher shop, such as Kingston’s Brothers Quality Meats, which smokes bacon on the premises.

2 large pork tenderloins,
total about 2 lbs (about 1 kg)
10 fresh sage leaves, very finely chopped,
or 1 tsp (5 mL) dried rubbed sage
2 to 3 large garlic cloves, minced
¼ tsp (1 mL) salt
¼ tsp (1 mL) freshly ground
black pepper
9 to 10 slices thick-cut bacon
Kitchen twine
3 to 4 large apples such as
Cortland or Spy
1 large cooking onion
2 tbsp (25 mL) all-purpose flour
1½ cups (375 mL) chicken broth or stock

1. If any silver skin on loins is present, cut away and discard. Sprinkle sage, garlic, salt and pepper all over loins. Place loins closely together lengthwise, with thick ends meeting thin ends, to even out roast thickness.

2. Lay out slices of bacon snugly together on a cutting board, forming a rectangle. Place loins across bacon so bacon ends emerge from each side. Beginning at one end, lift a bacon end up over loins at a 45° angle. Then, alternating sides, continue lifting bacon ends down the length of roast forming a chevron pattern of bacon on top.

3. Cut five 12-inch (30-cm) lengths of twine and one 30-inch (75-cm) length. Place 5 shorter lengths of twine under loins widthwise. Working out from roast centre, firmly (but not causing deep indents to form) tie up each piece of twine, spacing evenly apart. Then tie up roast lengthwise with longer piece of twine. Trim twine ends; discard. (Roast can be prepared, covered and refrigerated for up to half a day. Add 10 to 15 minutes to roasting time.)

4. When ready to roast, preheat oven to 425°F (220°C). Heat a large frying pan over medium heat. Lightly brown roast on all sides, about 15 minutes in total. Transfer to a baking pan lined with a rack. Place in oven; set time for 30 minutes. Check and continue roasting until a meat thermometer reads 145°F (63°C). Remove from oven: transfer to cutting board. Cover roast with foil; let rest 15 to 20 minutes.

5. Meanwhile, peel core and slice apples. Thinly slice onion.

6. Drain most of fat from frying pan; place back over medium heat. Add onion; cook 10 minutes or until lightly browned. Stir in flour; cook 1 minute. Stir in chicken broth; add apple slices. Bring to a boil; simmer, covered, 5 to 10 minutes or until apples are tender and sauce is lightly thickened. Add more broth if too thick; keep covered and hot.

7. To slice pork roast, snip off lengthwise string. Then slice about ¾ inch (2 cm) thick, removing crosswise strings as they are encountered. Place a few saucy apples on each warm serving plate, top with a couple of slices of roast and drizzle with more sauce. Serve with mashed potatoes and a steamed julienne of carrot and kohlrabi.

Serves 6 to 8 

Cherry-Wine Poached Apples


The vibrantly red cherry-wine sauce serves as a scrumptious low-calorie, fat-free flavor accent to the tart-sweet baked apples in this recipe. 

MAKES: 2 servings 

2 medium cooking apples (such as Granny Smith, Braeburn, Pink Lady, or Jonagold)
1 cup Riesling wine or unsweetened grape juice
1 cup frozen unsweetened pitted dark sweet cherries
1/4 cup water
1 3-inch-long sprig fresh rosemary
Fresh mint leaves (optional)

1. Using a melon baller, remove the core through the bottom of each apple. Peel apples, leaving stems intact. Place apples in a medium saucepan. Add wine, cherries, the water, and rosemary. Bring to boiling; reduce heat. Cover and simmer about 10 minutes or just until apples are tender, turning occasionally to coat apples evenly with liquid.
2. Using a slotted spoon, transfer apples to individual serving plates. Simmer cooking liquid, uncovered, about 20 minutes or until reduced to 1 cup. Remove from heat; cool slightly. Strain liquid, discarding cherries and rosemary. Spoon liquid over apples on serving plates. Serve warm, or cover and chill for up to 24 hours. If desired, garnish with fresh mint leaves. Makes 2 poached apples

Nutrition Facts Per Serving:
Servings Per Recipe: 2
Calories: 166
Protein(gm): 1
Carbohydrate(gm): 23
Dietary Fiber, total(gm): 2
Sodium(mg): 1
Diabetic Exchanges
Fruit(d.e): 1
Other Carb(d.e): 1

Ham and Cheese Biscuit Sandwiches


1 Cup cubed cooked ham
1 Cup shredded Swiss cheese (4 oz)
1/2 Cup finely chopped peeled apple
1 Can (12 oz) Pillsbury® Grands!® Jr. Golden Layers® refrigerated biscuits
1 LAND O LAKES® Egg, slightly beaten
1 Teaspoon water
Chopped tomato, if desired

1 Heat oven to 375°F. Lightly spray large cookie sheet with CRISCO® Original No-Stick Cooking Spray, or grease with shortening. In small bowl, gently mix ham, cheese and apple. Separate dough into 10 biscuits. Press or roll 5 biscuits into 4-inch circles on cookie sheet.
2 Place about 1/2 cup ham mixture onto center of each circle. Press or roll remaining 5 biscuits into 5-inch circles; place over ham mixture on each. Press edges with fork to seal. Mix egg and water; brush over filled biscuits.
3 Bake 13 to 18 minutes or until golden brown. Cut each sandwich in half.. To serve, garnish with tomato. Serve warm.

To reheat, wrap loosely in foil; heat at 350°F 12 to 15 minutes or until warm.
"I used pineapple rather than apples and cheddar rather than Swiss cheese. My family loves Hawaiian pizza and this was a hit with them."

Pork Chops With Peppered Apples


Fast-fry pork chops topped with peppered apples and served with warm chard slaw makes for a quick and impressive meal that won't break the bank. Serve with crusty bread.

By Irene Fong and The Test Kitchen
Source: Canadian Living Magazine: December 2012
Prep time 25 minutes 
Total time 25 minutes 
Portion size 4

8 boneless fast-fry pork chops, (about 1 lb/450 g)
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
2 tsp (10 mL) olive oil
Peppered Apples:
1 tbsp (15 mL) butter
3 sweet-tart apples, (such as Cortland or Spartan), peeled and cut in 1/2-inch (1 cm) cubes
1/4 cup (60 mL) apple cider
2 tsp (10 mL) liquid honey
1/4 tsp (1 mL) coarse pepper
1 pinch salt
Warm Chard Slaw:
2 tsp (10 mL) olive oil
2 cloves garlic, minced
2 tsp (10 mL) liquid honey
1 bunch Swiss chard, thinly sliced
2 tsp (10 mL) lemon juice
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper

Peppered Apples: In skillet, melt butter over medium-high heat; cook apples, stirring often, until tendercrisp, about 4 minutes. Stir in cider and honey; reduce heat to medium and cook, stirring occasionally, until apples are tender, about 5 minutes. Stir in pepper and salt. Set aside and keep warm.

Sprinkle both sides of pork chops with salt and pepper. In large skillet, heat oil over medium-high heat; cook chops, in batches and turning once, until juices run clear when pork is pierced and just a hint of pink remains inside, 4 to 6 minutes. Transfer to plate; keep warm.

Warm Chard Slaw: In same skillet, heat oil over medium heat; cook garlic, stirring, for 30 seconds. Stir in honey until melted. Stir in chard; cook, stirring occasionally, until wilted, about 3 minutes. Stir in lemon juice, salt and pepper. Serve with pork chops and apples
Nutritional Information Per serving: about

cal 299 pro 29g total fat 10g sat. fat 4g  
carb 24g dietary fibre 3g sugar 18g chol 67mg  
sodium 509mg potassium 942mg
% RDI:

calcium 6 iron 23 vit A 50 vit C 30  
folate 5

Pork chops with roasted apples and squash


September 30, 2009 
Serves 4

Pair pork chops with roasted apples and caramelized squash, along with herbs and a splash of apple cider vinegar. Serve with egg noodles or red potatoes.

4 thick center-cut pork loin chops or boneless loin chops (about 3 pounds total)  
Salt and pepper, to taste  
2 teaspoons chopped fresh rosemary  
1 teaspoon chopped fresh thyme  
2 tablespoons olive oil  
2 cloves garlic, thinly sliced  
2 shallots, thinly sliced  
1/2 cup chicken stock  
1 medium butternut squash, seeded and cut into 1-inch cubes  
2 Cortland, Fuji, or other baking apples (see list), cored and sliced  
2 teaspoons apple cider vinegar  
2 tablespoons brown sugar  
1 teaspoon salt  
Olive oil (for sprinkling)

1. Set the oven at 450 degrees. Have on hand a 9-by-13-inch baking dish.
2. Sprinkle the pork on both sides with salt, pepper, 1 teaspoon of the rosemary, and thyme. In a large skillet, heat the olive oil over medium-high heat. When it is hot, brown the chops for 3 minutes on a side, turning once. Add the garlic and shallots and cook 1 minute more. Remove the pork chops from the skillet.
3. Pour the stock into the skillet and cook, stirring, to deglaze the pan.
4. In a large bowl, toss the squash, apples, apple cider vinegar, brown sugar, salt, pepper, and the remaining 1 teaspoon rosemary. Transfer to the baking dish and sprinkle with oil. Pour the stock mixture on top. Set the chops on the vegetables.
5. Bake the chops for 30 minutes or until a meat thermometer inserted into the thickest part of the chops registers 150 degrees and the squash is tender when pierced with a skewer. Kaitlyn Siner

© Copyright 2011 Globe Newspaper Company.

Friday, July 29, 2016

Black Bean and Chicken Chilaquiles


A traditional Mexican breakfast favorite, chilaquiles (chee-lah-KEE-lays) is a sauté of day-old tortilla strips, fresh tomato sauce, cream, and cheese. This hearty version is baked. Refrigerate leftover chilaquiles in individual containers with tight-fitting lids. To reheat, drizzle with a tablespoon of water, and microwave just until thoroughly heated. Total time: 45 minutes.

6 servings

Cooking spray
1  cup  thinly sliced onion
5  garlic cloves, minced
2  cups  shredded cooked chicken breast
1  (15-ounce) can black beans, rinsed and drained
1  cup  fat-free, less-sodium chicken broth
1  (7 3/4-ounce) can salsa de chile fresco (such as El Pato)
15  (6-inch) corn tortillas, cut into 1-inch strips
1  cup  shredded queso blanco (about 4 ounces)

Preheat oven to 450°.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion; sauté 5 minutes or until lightly browned. Add garlic; sauté 1 minute. Add chicken; cook 30 seconds. Transfer mixture to a medium bowl; stir in beans. Add broth and salsa to pan; bring to a boil. Reduce heat, and simmer 5 minutes, stirring occasionally. Set aside.

Place half of tortilla strips in bottom of an 11 x 7-inch baking dish coated with cooking spray. Layer half of chicken mixture over tortillas; top with remaining tortillas and chicken mixture. Pour broth mixture evenly over chicken mixture. Sprinkle with cheese. Bake at 450° for 10 minutes or until tortillas are lightly browned and cheese is melted.

Calories:293 (15% from fat)
Fat:4.9g (sat 1.7g,mono 1.5g,poly 1.2g)

Julianna Grimes Bottcher, Cooking Light, NOVEMBER 2006

Black Bean Tacos


Seitan has a neutral flavor and a chewy, meatlike texture. Look for it in the refrigerated sections of health food stores or Asian markets. It may also be labeled wheat gluten.

6 servings (serving size: 2 tacos)

2  teaspoons  olive oil
3/4  cup  chopped onion
1/2  teaspoon  dried oregano
2  garlic cloves, minced
1  jalapeño pepper, seeded and minced
1  tablespoon  dry sherry
1  tablespoon  low-sodium soy sauce
1  (15-ounce) can black beans, undrained
1  (8-ounce) package seitan (wheat gluten), finely chopped
1/2  teaspoon  black pepper
12  taco shells
2  cups  shredded romaine lettuce
Avocado Salsa

Heat oil in a large nonstick skillet over medium heat. Add onion, oregano, garlic, and jalapeño; cook 8 minutes, stirring frequently. Stir in sherry, soy sauce, beans, and seitan; bring to a boil. Cook 7 minutes or until liquid almost evaporates. Sprinkle with black pepper.

Prepare taco shells according to package directions. Spoon about 1/3 cup bean mixture into each shell; top each taco with about 2 1/2 tablespoons lettuce and about 2 1/2 tablespoons Avocado Salsa.

Calories:283 (30% from fat)
Fat:9.3g (sat 1.2g,mono 5.7g,poly 1.6g)

Chipotle Black-Eyed Peas


Southern Bowl
Chipotle Black-Eyed Peas
1 cup (250 mL) dried black-eyed peas
2 tbsp (30 mL) olive oil
1 yellow onion, diced
1 stalk celery, diced
1 cup (250 mL) diced zucchini
4 cloves garlic, minced
1 tsp (5 mL) chipotle chili powder
1/2 tsp (2 mL) ground allspice
2 bay leaves
2 cups (500 mL) vegetable stock or filtered water
1 tsp (5 mL) sea salt

Maple Mashed Sweet Potatoes

2-1/2 lb (1-1/4 kg) sweet potatoes (about 4 medium), peeled, chopped
3/4 tsp (4 mL) sea salt
1/4 cup (60 mL) non-dairy milk (such as soy or rice)
2 tbsp (30 mL) maple syrup
2 tbsp (30 mL) olive oil or nonhydrogenated coconut oil
Freshly ground black pepper to taste

Collard Greens:

1 bunch collard greens, stems finely chopped if desired, leaves roughly chopped

For Chipotle Black-Eyed Peas, soak peas in large bowl of cold water overnight or in just-boiled water 1 hour. Drain; rinse.

Heat oil in large saucepan over medium-high. Add onion, celery and zucchini. Cook, stirring, 6 minutes. Add garlic. Cook, stirring and reducing heat if vegetables start to brown, 4 minutes. Stir in chipotle and allspice. Add bay leaves, stock or water, and drained peas. Raise heat to high; bring to boil. Reduce heat to medium-low; cover. Simmer 40 minutes, stirring occasionally. Add salt. Simmer, covered, 15 minutes or until peas are just soft. Discard bay leaves. (Makes about 4 cups/1L.)

Meanwhile, for Maple Mashed Sweet Potatoes, bring large pot of cold water to boil over high heat. Add sweet potatoes and salt. Cook 12 minutes or until very tender. Drain well. Mash, adding non-dairy milk, maple syrup and oil. Season with pepper. (Makes about 4 cups/1L.)

For Collard Greens, in steamer basket or rack in pot, steam over 1 to 2 inches (2.5 to 5 cm) boiling water 2 minutes, until just wilted and still bright green.

To serve, divide greens among 4 large dinner bowls. Top with equal portions mashed sweet potatoes. Using slotted spoon, divide black-eyed peas over each. Drizzle each with remaining black-eyed peas’ juices if desired.

Makes 4 servings.

Star-tested by Jennifer Bain

Coriander-Crusted Tuna with Black Bean Salsa


This Southwestern tuna has a spicy crust made with coriander, cumin, and black pepper. Serve with warm flour tortillas, and garnish with sliced avocado. .

Yield: 4 servings (serving size: 1 tuna steak and about 3/4 cup salsa)

1  tablespoon  ground coriander
1  teaspoon  ground cumin
3/4  teaspoon  kosher salt, divided
1/4  teaspoon  black pepper
4  (6-ounce) tuna steaks (about 1 inch thick)
1  tablespoon  olive oil
1  cup  diced plum tomato (about 3 tomatoes)
1/2  cup  chopped yellow bell pepper
1/4  cup  sliced green onions
3  tablespoons  chopped fresh cilantro
2  tablespoons  fresh lime juice
1  (15-ounce) can no-salt-added black beans, rinsed and drained
Cilantro sprigs (optional)

1. Combine coriander, cumin, 1/2 teaspoon salt, and black pepper in a small bowl. Rub spice mixture evenly over both sides of fish.

2. Heat oil in a large nonstick skillet over medium-high heat. Add fish to pan; cook 2 minutes on each side or until desired degree of doneness. Remove from heat.

3. Combine tomato and next 5 ingredients (through beans) in a medium bowl. Stir in remaining 1/4 teaspoon salt, and toss well. Serve salsa with fish. Garnish with cilantro sprigs, if desired.

Nutritional Information
Calories:356 (31% from fat)
Fat:12.3g (sat 2.6g,mono 5.2g,poly 2.9g)

Laura Zapalowski, Cooking Light, APRIL 2008 

Southwestern Black Bean Cakes with Guacamole


Makes: 4 servings 
Prep: 20 minutes 
Grill: 8 minutes 

1/2  of a medium avocado, seeded and peeled
1  tablespoon lime juice
  Ground black pepper
2  slices whole wheat bread, torn
3  tablespoons fresh cilantro leaves
2  cloves garlic
1  15-ounce can black beans, rinsed and drained
1  canned chipotle pepper in adobo sauce
1  to 2 teaspoons adobo sauce
1  teaspoon ground cumin
1  egg
1  small plum tomato, chopped

For guacamole, in a small bowl mash avocado. Stir in lime juice; season to taste with salt and black pepper. Cover surface with plastic wrap and refrigerate until ready to serve.

Place torn bread in a food processor bowl or blender container. Cover and process or blend until bread resembles coarse crumbs. Transfer bread crumbs to a large bowl; set aside.

Place cilantro and garlic in the food processor bowl or blender container. Cover and process or blend until finely chopped. Add the beans, chipotle pepper, adobo sauce, and cumin. Cover and process or blend using on/off pulses until beans are coarsely chopped and mixture begins to pull away from side of bowl or container. Add bean mixture to bread crumbs. Add egg; mix well. Shape into four 1/2-inch-thick patties.

Lightly grease the rack of an uncovered grill. Place patties on rack. Grill directly over medium coals for 8 to 10 minutes or until patties are heated through, turning once halfway through grilling.

To serve, top the patties with guacamole and tomato.

Thursday, July 28, 2016

Black Bean, Chicken and Cheese Bake


By: B and G Foods

This quick casserole recipe is a snap to prepare and sure to satisfy all those that are looking for a hearty dinner. Packed with macaroni and cheese, Black Bean, Chicken and Cheese Bake is topped with corn chips for an extra crunch. Your casserole recipes have never been crunchier or more delicious.

1 can (4-ounces) Ortega Diced Green Chiles, drained
1/4 cup milk
1 teaspoon chili powder
8 ounces macaroni, prepared according to pkg. directions
1 cup cooked chicken, shredded
1 can (15-ounces) black beans, rinsed and drained
1/4 cup milk
1/2 cup crushed corn chips
1/2 cup Cheddar cheese, shredded

Preheat oven to 350 degrees F. Lightly grease 2-quart baking dish.
Combine Welsh rarebit, chiles, milk and chili powder in medium bowl. Add pasta, chicken and black beans. Transfer to prepared baking dish; cover.
Bake for 25 minutes. Uncover; sprinkle with chips and cheese. Bake for an additional 5 to 10 minutes or until cheese is melted.


Blackberry Strudel Cookies


Makes: about 48 cookies
Prep: 35 minutes 
Chill: 2 to 3 hours 
Bake: 12 minutes per batch 

1/2  cup butter, softened
3/4  cup packed brown sugar
1/4  teaspoon salt
3  cups all-purpose flour
1  8-ounce carton dairy sour cream
1/3  cup seedless blackberry jam
1  cup flaked coconut
3/4  cup chopped walnuts, toasted
1/2  cup dried currants or dried blueberries
  Powdered sugar

1. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar and salt. Beat until combined, scraping side of bowl occasionally. Beat in flour until mixture resembles coarse cornmeal. Beat in sour cream until mixture is moistened and starts to cling. Gather mixture into a ball. Divide into three portions.

2. On a lightly powdered-sugared surface, roll out one of the dough portions into a 9-inch square. Spread with about 2 tablespoons of the jam; sprinkle with one-third of each of the coconut, walnuts, and currants. Roll up into a spiral; pinch edge to seal. Wrap in plastic wrap or waxed paper. Repeat with the remaining dough, jam, coconut, walnuts, and currants. Chill for 2 to 3 hours or until firm enough to slice.

3. Preheat oven to 400 degrees F. Line a large cookie sheet with parchment paper, nonstick foil, or foil lightly coated with nonstick cooking spray; set aside. Using a serrated knife, cut rolls into 1/2-inch-thick slices. Place slices 1 inch apart on prepared cookie sheet.

4. Bake in the preheated oven about 12 minutes or until tops are lightly browned. Transfer cookies to a wire rack. While warm, sprinkle lightly with powdered sugar. Cool completely on wire rack. Makes about 48 cookies.

5. To Store: Layer cookies between waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 1 month.

Mexican Black Bean Pizza


Recipe from Better Homes and Gardens
Servings: 4 servings 
Total Time: 30 mins 

1  10-ounce package refrigerated pizza dough
1  15-ounce can black beans, rinsed and drained
2  tablespoons snipped fresh cilantro or parsley
2  tablespoons salsa
1  teaspoon ground cumin
1/4  teaspoon bottled hot pepper sauce
2  cloves garlic, quartered
1-1/2  cups shredded Cojack or cheddar cheese (6 ounces)
1/2  cup chopped red sweet pepper
1/4  cup sliced green onion
1/2  cup dairy sour cream
2  tablespoons salsa

1. Lightly grease an 11- to 13-inch pizza pan. Unroll pizza dough and transfer to greased pan, pressing dough out with your hands. Build up edges slightly. Prick generously with a fork. Bake in a 425 degree F oven for 7 to 10 minutes or until lightly browned.
2. Meanwhile, in a blender container or food processor bowl combine black beans, cilantro or parsley, 2 tablespoons salsa, cumin, hot pepper sauce, and garlic. Cover and blend or process until smooth, stopping to scrape down sides if necessary.
3. Spread bean mixture over hot crust. Sprinkle with Cojack or cheddar cheese, chopped red sweet pepper, and green onion. Bake about 10 minutes more or until cheese melts and pizza is heated through.
4. In a small bowl combine sour cream and 2 tablespoons salsa. Serve pizza with sour cream mixture. Makes 4 servings. 

Nutrition information 
Per serving: Calories 468, Total Fat 20 g, Saturated Fat 11 g, Cholesterol 50 mg, Sodium 917 mg, Carbohydrate 51 g, Protein 24 g. Percent Daily Values are based on a 2,000 calorie diet

Rhubarb Black Raspberry Galettes


By The Canadian Living Test Kitchen
78 people added this to their Recipe Box
This recipe makes 8 servings

These rustic individual pies can be made with a choice of berries, depending on what is available. Use the ripest local produce you can find for the best results. Cornmeal gives the crust its crispness, which is best the same day it's cooked. 

2 cups all-purpose flour
1/2 cup cornmeal
1 tbsp granulated sugar
1/2 tsp salt
1 cup cold unsalted butter , cubed
3 tbsp sour cream
1/2 cup Ice water , (approx)
1 cup granulated sugar
3 tbsp cornstarch
5 cups sliced fresh rhubarb
1-1/2 cups black raspberries
1 tbsp lemon juice
1/3 cup dry breadcrumbs
2 tbsp butter , softened
1 egg yolks

In bowl, mix together flour, cornmeal, sugar and salt ; using pastry blender or 2 knives, cut in butter until in large crumbs. In glass measure, whisk sour cream with water; drizzle over flour mixture, tossing with fork until dough comes together and adding up to 1 tbsp (15 mL) more water if necessary. Divide into 6 pieces. Shape each into disc. Wrap each in plastic wrap; refrigerate for 30 minutes or until chilled. (Make-ahead: Refrigerate for up to 24 hours.)

Filling: Remove 2 tbsp (25 mL) of the sugar and set aside for sprinkling over galettes. Whisk remaining sugar with cornstarch; set aside.

In large bowl, toss together sliced rhubarb, berries, lemon juice and cornstarch mixture.

On lightly floured surface, roll out each disc of pastry to 8-1/2-inch (21 cm) circle, leaving edge ragged. Arrange 3 of each on 2 large parchment paper–lined baking sheets.

Sprinkle centre of each with bread crumbs. Spoon 1 cup (250 mL) rhubarb mixture over top; dot with 1 tsp (5 mL) butter. Lift pastry up over filling to form about 5-inch (12 cm) circle, letting pastry fall naturally into folds around edge and leaving centre uncovered. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Glaze: Beat egg yolk with 1 tbsp (15 mL) water; brush over pastry. Sprinkle with reserved sugar.

Bake in top and bottom thirds of 425°F (220°C) oven for 10 minutes. Reduce heat to 350°F (180°C); bake for 10 minutes. Switch and rotate pans. Bake for about 15 minutes or until filling is bubbly and crust is golden. Let cool on rack for 15 minutes.

Source : Canadian Living Magazine: June 2008 

Sweet Black Beans


                                 yield: Makes 3 to 3 1/2 cups 
Many of the items served to celebrate New Year's in Japan have symbolic meaning, expressed as wordplay. Sweet black beans are a good example: the word kuro means "black," but the meaning shifts to "hard work" when the calligraphy changes and the final vowel is extended. Similarly, the word mamé means "bean," but written with different caligraphy, mamé becomes "sincere" or "earnest." Eating black beans in syrup on New Year's ensure that those who work in earnest will have a sweet new year.

The traditional method of preparing kuro mamé is a long (3 days from start to finish) and rather tedious procedure, though one that results in utterly delicious plump, glossy, tender beans in a light sugar syrup that can be kept for months. Over the years, observing many Japanese home and professional cooks and experimenting in my own kitchen, I have developed a modified version of the classic technique that I am sharing here.

The key to preparing luscious, wrinkle-free sweet black soybeans is patience: the beans must be completely tender before sweetening them (adding the sugar too early will cause the beans to sieze and toughen), and the pot must be frequently watched, adding more water as needed to keep the beans barely submerged through the lengthy cooking process so they don't wrinkle.

1 cup dried kuro mamé
3 cups water for soaking and cooking beans
1 teaspoon baking soda
2 cups sugar
1 1/2 cups cold water for syrup
2 teaspoons soy sauce

Rinse the dried beans. In a deep bowl, mix the 3 cups water and baking soda, stirring to dissolve the baking soda. Add the beans and let them soak, completely submerged, at room temperature for at least 8 hours or preferably 10 to 12 hours (if it is very warm in your kitchen, soak the beans in the refrigerator for 24 hours). As the beans soak, they will swell to several times their original size. To make sure they remain moist throughout the soaking, dampen sarashi or several layers of finely woven gauze or cheesecloth and place directly on the soaking beans.
Transfer the swollen beans and what remains of their soaking water to a deep 3-quart pot. If the beans are no longer covered with water, add water as needed to cover them. Place over medium-high heat and bring to a boil. Skim away any aku (froth, scum, or film) with a fine-mesh skimmer and add water as needed to cover the beans by about 1 inch. Adjust the heat to maintain a steady, not-too-vigorous simmer. Place the cloth you used when soaking the beans on top of the simmering beans. The cloth will become discolored, but if it is sarashi or other sturdy muslinlike cloth, it can be reused for the same purpose several times. If you have an otoshi-buta or other flat lid slightly smaller in diameter than the rim of the pot, place it on top of the cloth.
Cook the beans for 2 hours, checking the intensity of the heat and the water level every 15 to 20 minutes. Ideally, the beans will gently simmer in water that barely covers them. Throughout, keep the surface of the beans moist with the cloth (and otoshi-buta).
As the beans cook, some skins may loosen and a few beans may split, but neither is a good indication of tenderness. To check for tenderness, take a bean from the pot, and when cool enough to handle comfortably, hold it between your thumb and pinkie and press gently. It should yield easily. (This pinch test is accurate because the pinkie is usually a "weak" finger and can exert less pressure in the pinch. If a simmered bean can yield to this weaker pressure, you can be sure it is tender.) Cooking times will vary tremendously with the age and variety of the soybean. On some occasions, I have had to cook beans for 4 or more hours. Continue to cook the beans, checking the water level frequently and adding water as needed to keep the beans barely covered, until they are completely tender. At this point, the beans and their cooking liquid can be immediately transferred to a glass jar, covered with the cloth, then with a tight-fitting lid, and refrigerated for up to 3 days. (Before closing the jar, make sure none of the beans is exposed to air.)
Make the syrup: Combine the sugar and 1 1/2 cups water in a deep, heavy 2-quart saucepan over medium heat, stirring to dissolve the sugar. Reduce the heat slightly and continue to cook, stirring occasionally, until the liquid is syrupy and reduced to about 1 cup. This should take about 10 minutes. During this reduction process the bubbles will become quite frothy.
When ready to combine the syrup and beans, remove the otoshi-buta and cloth from the beans in the saucepan or open the jar and peel back the cloth and transfer to a heavy pot. Add the syrup, replace the cloth, and bring to a simmer over medium heat. Simmer for 10 minutes, or until the beans are barely covered with the syrup.
Remove from the heat and allow the beans to cool to room temperature in the syrup. During the cooling process, the sweetness of the syrup penetrates to the core of the beans. Make sure the beans are covered with the cloth as they cool to avoid excessive wrinkling of their skins.
Peel back the cloth, add the soy sauce to the cooled syrup (it will mellow the intense sweetness), and stir to distribute well. Replace the cloth and place the pot over low heat. Bring the syrup slowly to a boil and cook for 2 minutes, then remove the pot from the heat. Allow the cloth-covered beans and syrup to cool to room temperature again. It is in this final cooling process that the flavors develop and meld.
Set the beans aside to cool completely, then transfer them with their syrup to a clean glass jar. Seal with a tight-fitting lid and refrigerate for up to 10 days. If you wish to store the beans for an extended time, use heatproof canning jars and process in a boiling-water bath as you would a jam or jelly, then store the cooled jars in the refrigerator for up to 2 months.

Wednesday, July 27, 2016

Apple and Blackberry Crumble


This tasty fruit dessert is a great way to satisfy your sweet tooth while reaping the nutritional benefits of fresh apples and blackberries.  Because this fruit isn't heavily sweetened, we recommend serving with light vanilla ice cream or custard.

Yield: 8 servings

6 cups sliced peeled Rome apples (about 1 1/2 pounds)
1/3 cup packed brown sugar
1 tablespoon lemon juice
1 tablespoon water
1 cup blackberries
1 1/4 cups all-purpose flour
6 tablespoons chilled butter, cut into small pieces $
1/2 cup granulated sugar
1/4 teaspoon ground ginger

Preheat oven to 350°.
Combine first 4 ingredients in a medium saucepan; cook 10 minutes over medium heat or until apples are soft. Place apple mixture in an 8-inch pie plate. Sprinkle blackberries over apple mixture.
Lightly spoon flour into dry measuring cups; level with a knife. Place flour in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add granulated sugar and ginger; toss well. Sprinkle flour mixture over fruit. Bake at 350° for 30 minutes or until bubbly.
Preheat broiler.
Broil crumble 1 minute or until lightly browned.

Cooking Light 
MAY 2002 

Nutritional Information
Amount per serving
Calories: 287
Calories from fat: 29%
Fat: 9.2g
Saturated fat: 5.5g
Monounsaturated fat: 2.6g
Polyunsaturated fat: 0.5g
Protein: 2.4g
Carbohydrate: 51.1g
Fiber: 3.1g
Cholesterol: 23mg
Iron: 1.3mg
Sodium: 92mg
Calcium: 23mg

Blackberry Chocolate Sandwich Cookies


For the Cookies:
3/4 cup butter
1 1/2 cup brown sugar
2 Tablespoons water
1 (12 ounce) package semi-sweet chocolate chips
2 eggs
3 cups all-purpose flour, sifted
1 1/4 teaspoons baking soda
1 teaspoon salt

For the filling:
For cream filling:
3 cups powdered sugar, sifted and divided
1/3 cup butter, softened
3/4 cup fresh blackberries, pureed in a food processor

1. Preheat oven to 350 degrees F.
2. Heat butter, sugar, and water in a large saucepan over low heat. Add chocolate chips and stir until melted.
3. Add dry ingredients and beat in eggs. Drop by teaspoon onto cookie sheet. Bake for 10-14 minutes. After cookies have cooled, sandwich 2 cookies together with cream filling.
4. For cream filling:
5. Blend 1 cup powdered sugar with butter. Beat in remaining powdered sugar and blackberry puree alternately. Use your judgement and don't add all the puree at once. You want the filling to be able to hold it's thickness. More puree will make it thinner. More powdered sugar will make it thicker.

Blackberry Limeade


This summer cooler is great to bring along on a picnic or to serve at a backyard party. Pour over ice, if desired.

Servings:8 servings 

6 cups water, divided
3 cups fresh blackberries
1 cup sugar
2/3 cup fresh lime juice (about 4 limes)
8 thin lime slices
Fresh blackberries (optional)

Place 1 cup water and 3 cups blackberries in a blender; process until smooth. Press blackberry puree through a sieve into a large pitcher; discard seeds. Add remaining 5 cups water, sugar, and juice to pitcher; stir until sugar dissolves. Place 1 lime slice and a few blackberries, if desired, into each of 8 glasses; pour about 1 cup limeade over each serving.

Amount Per Serving 
calcium:22 mg
cholesterol:0.0 mg
iron:0.4 mg
carbohydrate:31.9 g
protein:0.8 g
fat:0.3 g
sodium:5 mg
calories from fat:2 %
mono fat:0.0 g
poly fat:0.2 g
saturated fat:0.0 g
fiber:0.7 g

Blackened Salmon with Cheesy Polenta and Spicy Peach + Chard Corn Salsa



Serving Size: 4

Blackened Salmon
1 pound fresh salmon
1 tablespoon olive oil
1/4 cup brown sugar
1 tablespoon smoked paprika
1/4 to 1/2 teaspoon cayenne
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1 teaspoon kosher salt
1 teaspoon pepper
Spicy Peach + Charred Corn Salsa
1 ear grilled corn
1 red pepper, charred
1 jalopeno pepper, seeded and diced
1 peach, diced
4 basil leaves, chopped
1 lime, juiced
3 green onions,
1 teaspoon hot sauce
Cheesy Polenta
2 cups chicken broth
2 cups milk
2/3 cup polenta
1/2 cup sharp cheddar cheese
1/4 teaspoon salt
1/4 teaspoon pepper

1. Make the polenta. Pour the chicken broth and milk into a medium size saucepan and bring to a boil. Lower the heat to medium and slowly whisk in the polenta. Cook, stirring frequently, until the polenta is soft and thick, about 15 to 20 minutes. Keep warm and then just before serving, stir in the cheddar cheese and season with salt and pepper. If the polenta seems a little thick you can add a tablespoon of butter or extra milk.

2. While the polenta is cooking work on the salsa and salmon. Preheat your grill to high heat (you can also roast the corn and peppers in the oven, but I prefer the grill). In a small bowl combine the brown sugar, smoked paprika, cayenne, garlic powder, basil, thyme, salt and pepper. Rub the salmon with a tablespoon of olive oil and then cover with the blackened seasoning. Leave about 1 or 2 teaspoons of the seasoning for the salsa. Place the salmon in fridge.

3. Rub the corn and red pepper with a little olive oil. Wrap the corn in a small piece of foil and grill the corn + red pepper for about 25 minutes turning each veggie about three times. Remove and let cool. When cool, slice off the corn kernels, de-seed and chop the pepper and place both in a medium size bowl. Add the chopped peach, chopped jalapeño pepper, basil, lime juice, green onions, hot sauce and 1 to 2 teaspoons of the blackened seasoning. Toss well and set aside.

4. Remove the salmon from the fridge and grill (or broil, whatever you prefer) for 3 to 4 minutes, flip and cook another 2 to 3 minutes.

5. Serve the salmon over the cheesy polenta and top with the salsa.

Lattice-Topped Blackberry Cobbler


Using whole almonds in the topping gives it a little color from the skins, but substituting sliced or slivered almonds will work in this recipe, as well.
The level of natural sugar in most fruits is set when harvested, so sample the fruit before making your cobbler. If the fruit is underripe and tastes tart, you can add an extra couple tablespoons of sugar to the fruit filling. Using whole almonds in this topping gives it a little color from the skins, but substituting sliced or slivered almonds will work in this recipe, as well.

Serving Suggestion: Although the cobbler is tasty on its own, if you want to serve it with low-fat ice cream, reduce the serving size to about ½ cup.

Yield: 12 servings (serving size: about 2/3 cup)

1 cup granulated sugar, divided
6 tablespoons butter, softened
1 large egg yolk
1/2 teaspoon vanilla extract
3/4 cup whole almonds, toasted $
6 ounces all-purpose flour (about 1 1/3 cups)
1/4 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons ice water
10 cup fresh blackberries (about 5 [12-ounce] packages)
3 tablespoons cornstarch
1 tablespoon fresh lemon juice
Cooking spray
2 tablespoons turbinado sugar

1. Place 1/3 cup granulated sugar and butter in a large bowl; beat with a mixer until combined (about 1 minute). Add egg yolk, beating well. Stir in vanilla.
2. Place almonds in a food processor; pulse 10 times or until finely ground. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine nuts, flour, baking powder, and salt, stirring well with a whisk. Gradually add nut mixture to butter mixture, beating at low speed just until a soft dough forms, adding 3 tablespoons ice water, as necessary. Turn dough out onto a lightly floured surface; knead lightly 6 times or until smooth. Divide dough into 2 equal portions; wrap each portion in plastic wrap. Chill 1 hour or until firm.
3. Preheat oven to 375°.
4. Combine the remaining 2/3 cup granulated sugar, blackberries, cornstarch, and lemon juice; toss gently. Arrange berry mixture in a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.
5. Unwrap dough. Roll each dough portion into a 13 x 9-inch rectangle on a lightly floured surface. Cut one rectangle, crosswise, into (1-inch-wide) strips. Cut remaining rectangle, lengthwise, into (1-inch-wide) strips. Arrange strips in a lattice pattern over fruit mixture; sprinkle dough with turbinado sugar. Bake at 375° for 50 minutes or until golden. Let stand 10 minutes.

Julianna Grimes, Cooking Light 
JULY 2010

Nutritional Information
Amount per serving
Calories: 301
Fat: 11.5g
Saturated fat: 4.1g
Monounsaturated fat: 4.6g
Polyunsaturated fat: 1.8g
Protein: 5.7g
Carbohydrate: 47g
Fiber: 8.6g
Cholesterol: 32mg
Iron: 2mg
Sodium: 103mg
Calcium: 75mg

Tuesday, July 26, 2016

Black Bean and Corn With Monterey Jack Cheese Salad


Preparation time: 10 minutes 
Total time : 10 minutes 
Portion size: 4 

Black beans are a great source of fibre and are delicious when combined with southwestern ingredients in a salad. To kick it up a notch, add a diced seeded jalapeño pepper.

2 tbsp lime juice
2 tbsp olive oil
1 tbsp liquid honey
1 clove garlic , minced
1 tsp chili powder
1 can (19 oz/540 mL) black beans , drained and rinsed (or 2 cups cooked black beans)
1 cup frozen corn kernels , thawed and drained  
1/2 cup diced red onion
1/2 cup cubed Monterey Jack cheese
2 tbsp chopped fresh cilantro

In bowl, whisk together lime juice, oil, honey, garlic and chili powder until blended. Stir in black beans, corn, red onion, cheese and cilantro.

Source : Canadian Living Magazine:September 2012

Blackberry Vanilla Scones


2 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons butter, frozen {1 whole cube}
1/2 cup sour cream
1 large egg
1 TBSP good quality vanilla
1 cup fresh blackberries, washed and patted dry

Preheat oven to 400 degrees.

In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture using the large holes of a box grater (mixture should resemble coarse meal.) This step sounds difficult but it's easy- your hands just get a bit buttery. It takes about a couple minutes to grate the entire cube of frozen butter. {I just mixed it all up in my Kitchenaid afterwards.}

Add in the sour cream, vanilla and egg and mix until dough pulls from the side of the bowl and there are no crumbs on the bottom. Dough will be somewhat firm and sticky, but still manageable.

Add in the fresh blackberries. Now some of the berries will burst and the dough will turn a bit purple- this is okay! I just used the lowest setting on my Kitchenaid and mixed until most of the berries were incorporated. Flour a counter top and use your hands to shape the dough into a circle that's about 3/4" thick. If some of the berries escape  just squish them back in- it's a very technical process. ;) Your hands will get purple and messy- just dig deep and let your inner child enjoy this part!

Once you've got a decent circular shape going, use a pizza cutter to cut the circle in half through the center, then again on the other side- until you have 8 pieces.

Place on a greased cookie sheet and sprinkle with raw coarse sugar if you have it.

Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature. I love to lightly add a bit of vanilla glaze to mine...

To make icing, whisk together 1 cup powdered sugar, 2 TBSP melted butter, 1/2 tsp vanilla and 1-2 TBSP milk. {You won't use all of it!}

Blackened Salmon Fish Tacos


Serving Size: 4 (2 tacos each)

Home made taco shells and spicy salmon make one good taco!

For the Shells
8 corn tortilla's
1/2 teaspoon smoked paprika
1/4 garlic powder
olive oil
Grilled Salmon
1 pound salmon filet
1 tablespoon olive oil
2-1/4 teaspoons smoked paprika
1-1/2 teaspoons garlic powder
1-1/2 teaspoons onion powder
1-1/2 teaspoons ground dried thyme
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 tablespoon dark brown sugar
6-8 oz cream cheese, for serving
1 cup cheddar cheese, for serving
1 avocado, mashed with a pinch of salt and pepper.

1. Preheat the oven to 450 degrees. MIx the 1/2 teaspoon smoked paprika and the 1/4 teaspoon garlic powder in a small bowl. Working with four tortillas at a time, microwave them for 1-2 minutes. Quickly rub with olive oil and sprinkle one side with the spice mixture. Place tortillas and a taco mold If you have one. if not, Invert a regular-sized muffin tin. Fold the tortillas gently and prop up between the bottom of 4 muffin cups. Bake at 450ºF for 5-7 minutes or until crisp and lightly browned. Repeat with remaining tortillas.
2. Preheat your grill or grill pan to high.
3. Combine the paprika, garlic powder, onion powder, thyme, black pepper, cayenne pepper, basil, and oregano in a bowl until evenly mixed.
4. Rub half the mixture on the salmon and then rub the salmon with olive oil. Rub the rest of the spice mixture and the salmon, pressing it into the fish.
5. Place the salmon skin side up on the grill. Grill for 3-4 minutes and then flip and grill for another 2 minutes. Allow to cool slightly and then flake with a fork.
6. To assemble smear a good amount (1-2 Oz) of cream cheese on each taco shell. Layer in the salmon and top with about and 1/8 cup of cheddar cheese.
7. If desired top with mashed avocado and hot sauce.

Toasted Black Peppercorn and Cumin Pork Tenderloin


By The Canadian Living Test Kitchen
111 people added this to their Recipe Box
This recipe makes 8 servings

Toasting spices is a great way to bring out their complex flavors and aromas. A hint of sugar in the spice rub helps to caramelize and create a crust on the pork. 

1 tbsp black peppercorns
1 tbsp cumin seeds
2 tsp packed brown sugar
1/2 tsp salt
2 pork tenderloins , (about 2 lb/1 kg total)
1 tbsp extra-virgin olive oil
1/2 cup whipping cream
1/3 cup cognac or brandy
2 tsp Dijon mustard

In small dry skillet, toast peppercorns and cumin seeds over medium heat, stirring often, until fragrant, about 5 minutes. Let cool.
In spice grinder or using mortar and pestle, finely grind cumin and peppercorns. Stir in sugar and salt. Rub all over pork, pressing to adhere. (Make-ahead: Cover and refrigerate for up to 2 hours.)
In large ovenproof skillet, heat oil over medium-high heat; sear pork on all sides until well browned, about 6 minutes.
Roast in 400°F (200°C) oven until juices run clear when pork is pierced and just a hint of pink remains inside, about 25 minutes. Transfer to cutting board and tent with foil; let stand for 5 minutes, reserving accumulated juices. Carve into 1-inch
(2.5 cm) thick slices; transfer to platter.
Meanwhile, in small saucepan, whisk together cream, cognac and mustard; boil for 8 minutes or until reduced to about 1/2 cup (125 mL). Stir in accumulated pork juices; pour over pork.

Source : Canadian Living Magazine: May 2007



3 white peaches, peeled and diced*
1 cup blackberries
1/2 tablespoon corn starch
1 teaspoon cinnamon (divided)
1-1/3 cup whole oats
1/3 cup flour
2/3 cup brown sugar
1/4 cup melted unsalted butter
1/8 teaspoon salt

Preheat the oven to 375°F.

Stir together peaches and blackberries.  Sprinkle with corn starch and 1/2 teaspoon cinnamon, stirring well to coat the fruit.  Fill a 8x8 inch glass baking dish with the fruit.

Mix together oats, flour, brown sugar, remaining cinnamon, and salt in a large bowl.  Pour melted butter over the mixture, and stir well.  Use your hands to spread the crumbled oat mixture on top of the fruit, covering it with an even layer.

Bake at 375°F for 40 minutes.  When it has finished baking, allow the crisp to cool for about 10-15 minutes before serving.

*To peel the peaches, cut a small "x" in the bottom of the peach.  Bring a pot of water to a boil (it should be enough water to cover a submerged peach).  Fill a bowl with ice water.  Dunk each peach in the boil water for 15 seconds, then remove and place in the ice bath.  The skin should peel easily after you remove the peaches from the ice water.

Monday, July 25, 2016

Golden Crusted Pork Chops with Green Beans


1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
3 Tbsp. MIRACLE WHIP Dressing
3 Tbsp. GREY POUPON Hearty Spicy Brown Mustard
6 bone-in pork chops (2-1/4 lb.)

3 cups frozen green beans
2 Tbsp. KRAFT Zesty Italian Dressing

PREHEAT oven to 425°F.

Prepare stuffing as directed on package.
Mix MIRACLE WHIP and mustard; set aside.

PLACE chops in 13x9-inch baking dish; brush with half of the mustard mixture.
Turn chops over; brush with remaining mustard mixture.
Top with stuffing; cover with foil.
Bake 10 min.

MEANWHILE, place beans on large sheet of foil; drizzle with Italian dressing.
Bring up foil sides.
Double fold top and ends to seal packet.
Uncover chops; place bean packet in oven.

Bake chops and beans 20 min. or until chops are cooked through (160°F) and beans are heated through.

Prepare as directed, substituting your favorite frozen or fresh vegetables for the beans.
If using fresh, add 2 Tbsp. water to the packet before sealing.

Jazz It Up
Sprinkle with chopped fresh parsley just before serving.

Green-Lentil Curry



Many of Madhur Jaffrey's books have an Indian slant, but she's most famous for her 1999 tome Madhur Jaffrey's World Vegetarian. While she often follows the Indian tradition of serving several small dishes together, the lentil-vegetable curry here is a Western-style main course. Eaten over rice with yogurt, it's a very satisfying meal.

1 teaspoon finely grated ginger
1 garlic clove, mashed to a paste
2 teaspoons ground coriander
1 teaspoon ground cumin
3 tablespoons canola oil
1/4 teaspoon cumin seeds
1 small shallot, minced
1 tablespoon tomato paste mixed with 1 tablespoon of water
1 1/4 cups dried green lentils
1/4 teaspoon ground turmeric
4 ounces green beans, cut into 3/4-inch lengths
4 ounces kale, stemmed and leaves finely chopped
1 medium carrot, thinly sliced
1 cup finely chopped cilantro
1/2 teaspoon cayenne pepper

In a small bowl, combine the ginger, garlic, coriander and ground cumin. Stir in 1/4 cup of water to make a paste. In a small skillet, heat the oil until shimmering. Add the cumin seeds and cook over moderately high heat for 5 seconds, just until sizzling. Add the shallot and cook, stirring, until lightly browned, about 1 minute. Add the spice paste and let cook until most of the liquid has evaporated, about 2 minutes. Stir in the tomato paste and cook until thick, about 1 minute longer.
In a saucepan, combine the lentils with the turmeric and 5 cups of water; bring to a boil. Cover partially and simmer over low heat for 20 minutes, until the lentils are barely tender. Add the green beans, kale, carrot, three-fourths of the cilantro and the cayenne and season with salt. Cook until the lentils and vegetables are tender, 15 minutes. Scrape in the spice paste and the remaining cilantro. Simmer for 5 minutes, then serve.

Serve With Steamed basmati rice, warm naan and plain yogurt

Italian Sausage Burgers with Green Peppers, Onions


2 lb (1 kg) Italian sausage
3 tbsp (45 mL) olive oil
2 green peppers, sliced
1 large sweet onion, sliced
1 tsp (5 mL) dried fennel seeds
1/4 tsp (1 mL) salt
1/2 tsp (2 mL) black pepper
1 tbsp (15 mL) Il Torrione Balsamic Cream
1 tub (200 g) Tre Stelle® mini mini Bocconcini,
drained and sliced in halves
6 crusty Italian rolls

Remove casing from sausage and form into 6 patties approximately 1/2" thick.
Refrigerate until ready to grill.
In a medium skillet add olive oil, peppers, onion, fennel seeds, salt and pepper.
Cook on medium-low heat until vegetables are soft and begin to caramelize, approximately 15-20 minutes.
Remove from heat and add Balsamic Cream.
Preheat barbeque or indoor grill.
Cook burgers approximately 3-5 minutes per side or until cooked through.
Remove from grill and place a burger into each Italian roll, top equally with pepper, onion mixture and Bocconcini halves.
Return to grill if desired to warm bread and melt cheese.
Makes 6 burgers 

Pickled Green Beans Recipe


This recipe produces zippy little pickles and preserves my green beans for months to come…if they last that long. I crank up the heat a bit with cayenne pepper. —Marisa McClellan, Philadelphia, Pennsylvania

This recipe is: Quick Diabetic Friendly
Prep: 20 min. Process: 10 min. Yield: 28 Servings

1-3/4 pounds fresh green beans, trimmed
1 teaspoon cayenne pepper
4 garlic cloves, peeled
4 teaspoons dill seed or 4 fresh dill heads
2-1/2 cups water
2-1/2 cups white vinegar
1/4 cup canning salt

Pack beans into four hot 1-pint jars to within 1/2 in. of the top. Add the cayenne, garlic and dill seed to jars.
In a large saucepan, bring the water, vinegar and salt to a boil.
Carefully ladle hot mixture over beans, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner. Yield: 4 pints.
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.

Nutritional Facts 8 green beans equals 9 calories, trace fat (trace saturated fat), 0 cholesterol, 83 mg sodium, 2 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchange: Free food.

Originally published as Pickled Green Beans in Country Woman August/September 2011, p47

Tarragon & Green Garlic Roasted Chicken Thighs


Early Summer 2010
By: Lucy Waverman
Green garlic is the unripe stalk of a garlic plant before it turns into scapes. It looks like a garlicky green onion. The flavour is subtle and for garlic lovers, it’s a real treat. It’s available at farmers’ markets and some upmarket grocery stores. Tarragon and chicken seem to have a natural affinity. They complement each other’s flavours. Honey mushrooms are small mushrooms packed with flavour. They too are available at farmers’ markets and upmarket vegetable stores. Substitute with quartered shiitakes if you can’t find them. Green garlic can be substituted with 2 cups (500 mL) sliced green onions and 1 tsp (5mL) chopped garlic.

1 tbsp (15 mL) chopped fresh tarragon
2 lbs (1 kg) chicken thighs with bone and skin on
Salt and freshly ground pepper
2 tbsp (25 mL) butter

2 cups (500 mL) green garlic, white and light
green parts only, cut in 2 inch (5 cm) pieces
8 oz (250 g) honey mushrooms
1 tbsp (15 mL) apple cider vinegar
1 tsp (5 mL) chopped fresh tarragon
1 cup (250 mL) low-sodium chicken stock
1 tbsp (15 mL) unsalted butter
2 tbsp (25 mL) chopped green garlic tops

1. Preheat oven to 400°F (200°C).

2. Scatter tarragon over chicken thighs and season with salt and pepper. Heat butter in a skillet over medium-high heat and add thighs skin-side down. Cook for 3 minutes or until skin is golden. Flip over and cook another 2 minutes. Place thighs in ovenproof casserole. Drain all but 2 tbsp (25 mL) of fat from pan.

3. Reduce heat to medium and add green garlic and honey mushrooms to skillet and sauté until softened, about 1 minute. Bake, uncovered, for 10 minutes. Scrape vegetables into casserole, reserving skillet. Bake for 10 to 20 minutes longer or until chicken Tarragon and Green Garlic Roasted Chicken Thighs with Toasted Orzo with Chives juices are clear. Remove from oven and keep thighs and vegetables warm.

4. Tip baking juices from casserole into reserved skillet. Pour in vinegar and bring to boil over high heat. Add tarragon and chicken stock and boil, scraping bottom of skillet to incorporate any brown bits, another 5 minutes or until sauce is thickened. Stir in butter and green garlic tops and season with salt to taste. Drizzle sauce over and around thighs and vegetables, serve with Toasted Orzo with Chives (recipe below).

Serves 4

Toasted Orzo with Chives

Toasting orzo gives it a nutty taste and a darker colour when cooked. It is unusual and flavourful.

2 cups (500 mL) orzo
Salt and freshly ground pepper
½ cup (125 mL) chopped chives
2 tbsp (25 mL) extra virgin olive oil
½ tsp (2 mL) grated lemon rind

1. Preheat oven to 350°F (180°C). 2. Place orzo on baking sheet. Bake for 8 minutes or until slightly browned. 3. Bring a large pot of water to boil. Add orzo and cook for 8 minutes or until tender. Drain well. 4. Season orzo with salt and pepper and stir in chives, extra virgin olive oil and lemon rind.

Serves 4