The Crier’s “Recipe of the Week”
Spring into local eating!
Eating local is easy when you buy fresh Ontario ingredients. Having a set of tested recipes that are family-friendly and featuring local goodness is a perfect start.
Love arriving home to dinner already made? Try Cajun Shredded Beef with Slaw for a slow-cooker meal that cooks while you are away. In the meantime, transform your local vegetables into a quick, tasty and good for you slaw, to top off the rich, juicy beef.
Gnocchi may seem difficult to prepare, but they’re not. The gnocchi is tossed with fresh parsley pesto in this delicious Sweet Potato Gnocchi. Using a variety of Ontario cheese and fresh microgreens, this dish is simple to prepare yet elevated and will have you wanting seconds.
In our Rainbow Bibimbap Bowl everyone is able to put together their own dish, adding more of the fresh Ontario produce they enjoy. Cooking this meal takes no time at all and topping the bowl off with an egg adds an extra pop of flavour and protein.
Parsnip Spiced Bundt Cake is a twist on the classic carrot. Parsnips make this cake rich and moist, creating a perfect snack for anytime of the day.
Eating local is easy and delicious; now let’s get cooking!
During the month of March, The Town Crier will feature the recipes for the above mentioned dishes - we hope you enjoy them! Cajun Shredded Beef with Slaw
If you love arriving home to dinner ready, then this is the recipe for you. The beef can be served on a bun, as sliders, on top of Naan or even over rice. The sweetness of the slaw pairs perfectly with the rich beef flavour.Preparation Time: 20 minutes
Slow-Cooker: 8 hours
Cooking Time: 3 minutes
Serves 8 to 12
1 tbsp (15 mL) each ground cinnamon and chili powder
1 tsp (5 mL) each dried thyme leaves, oregano leaves and salt
1 tsp (5 mL) ground allspice
1/4 tsp (1 mL) black pepper
1/8 tsp (0.5 mL) cayenne pepper
2 cloves garlic, minced
1 kg boneless Ontario Beef (Round Roast)
1 tsp (5 mL) vegetable oil
1 cup (250 mL) beef broth
1 cup (250 mL) diced Ontario Onion
2 tbsp (25 mL) Ontario Honey
2 tbsp (25 mL) cornstarch
12 Ciabatta buns
Slaw:
2 cups (500 mL) shredded Ontario Celeriac (Celery Root)
1/2 cup (125 mL) each sliced Ontario Onion and Red Cabbage
1/2 cup (125 mL) shredded Ontario Carrots
2 tbsp (25 mL) vegetable oil
1 tbsp (15 mL) Ontario Honey
1 tbsp (15 mL) white vinegar
1/4 tsp (1 mL) each salt and pepper
In small bowl, combine cinnamon, chili powder, thyme, oregano, salt, allspice, black pepper, cayenne pepper and garlic; rub over roast.
In large nonstick skillet, heat oil over medium heat. Brown beef on all sides, about 5 minutes. Transfer to 4-quart (4 L) slow-cooker. Add broth, onion and honey. Cover and cook on LOW for 8 hours or until beef is tender.
Transfer beef to cutting board; let stand for 10 minutes. Shred beef using 2 forks.
Strain liquid into large glass measuring cup. Pour 1 cup (250 mL) of the liquid into large saucepan. Heat over medium-high heat. In small bowl, whisk together cornstarch and 1/4 cup (50 mL) cold water; gradually whisk into saucepan. Bring to boil for 1 minute or until desired thickness is reached. Add beef; stir to coat and warm through.Slaw:
In medium bowl, stir together celeriac, onion, cabbage, carrots, oil, honey, vinegar, salt and pepper.
Serve beef mixture in buns; top with slaw.Nutritional Information:
1 Serving
(When recipe serves 12):
PROTEIN: 24 grams
FAT: 7 grams
CARBOHYDRATE: 41 grams
CALORIES: 329
FIBRE: 3 grams
SODIUM: 710 mg
- Printed with permission from Foodland Ontario
