The Crier’s “Recipe of the Week”

Parsnip Spiced Bundt Cake

A twist on the classic carrot cake; this delicious cake features Ontario parsnips. Parsnips make this cake rich and moist. Perfect for a teatime treat.

Preparation Time: 25 minutes
Baking Time: 1 hour
Cooking Time: 3 minutes
Serves 12 to 14

1 cup (250 mL) each all-purpose flour and whole wheat flour
1 tbsp (15 mL) ground cinnamon
1 tsp (5 mL) each baking soda and baking powder
1 tsp (5 mL) ground ginger
1/2 tsp (2 mL) each ground nutmeg, ground allspice and ground cloves
1/4 tsp (1 mL) salt
2 tbsp (25 mL) ground flax seeds
1 cup (250 mL) granulated sugar
1/2 cup (125 mL) vegetable oil
4 Ontario Eggs
1/2 cup (125 mL) Ontario Milk
4 cups (1 L) grated Ontario Parsnips
1 cup (250 mL) walnut pieces

Glaze:
1/4 cup (50 mL) block cream cheese, at room temperature
3 tbsp (45 mL) Ontario Maple Syrup
2 tbsp (25 mL) each Ontario Sour Cream and Milk

In medium bowl, sift together all-purpose flour, whole wheat flour, cinnamon, baking soda, baking powder, ginger, nutmeg, allspice, cloves and salt. Stir in flax seeds; set aside.

In large bowl, whisk together sugar and oil. Whisk in eggs 1 at a time; add milk. Using spatula, stir in flour mixture until blended. Stir in parsnips and walnuts.

Spoon mixture into greased and floured 10-inch (25 cm) Bundt pan, smooth top. Bake in 325°F (160°C) oven, for 1 hour or until toothpick inserted in centre comes out clean. Let cool in pan, on wire rack for 5 minutes. Run knife around edge then carefully turn out onto rack and cool completely.

Glaze:
In small saucepan, over medium-high heat, whisk together cream cheese, maple syrup, sour cream and milk until smooth, about 3 minutes. Pour or spoon glaze over top of cake.

Nutritional Information:
1 Serving
(When recipe serves 14):
PROTEIN: 7 grams
FAT: 17 grams
CARBOHYDRATE: 39 grams
CALORIES: 330
FIBRE: 4 grams
SODIUM: 190 mg

• Printed with permission from Foodland Ontario

The Crier’s “Recipe of the Week”

Rainbow Bibimbap Bowl

Bibimbap is a Korean dish that means “mixed rice”. This tasty meal has everything you need in one bowl and is a great way to showcase the rainbow of vegetables Ontario has to offer.

Preparation Time: 25 minutes
Marinating Time: 1 hour
Cooking Time: 10 minutes
Serves 4

500 g Ontario Pork Loin, very thinly sliced
1/4 cup (50 mL) Ontario Maple Syrup
3 tbsp (45 mL) soy sauce
1 tbsp (15 mL) grated fresh gingerroot
1 tsp (5 mL) each sriracha sauce, sesame oil and fish sauce
2 cloves garlic, minced

Carrots:
3 tbsp (45 mL) granulated sugar
1/2 cup (125 mL) rice wine vinegar
1 cup (250 mL) julienned Ontario Carrots

Toppings:
1 cup (250 mL) Ontario Bean Sprouts
4 cups (1 L) cooked rice
1 cup (250 mL) sliced Ontario Greenhouse Cucumber
1 cup (250 mL) sliced Ontario Red Onion
4 Ontario Eggs, cooked sunny side up

Place pork in medium bowl. In small bowl, whisk together maple syrup, soy sauce, ginger, sriracha, sesame oil, fish sauce and garlic. Cover and refrigerate half of the sauce. Pour remaining sauce over pork; stir until pork is well coated. Cover and refrigerate for 1 hour.

Carrots:
In small bowl, dissolve sugar in 1/4 cup (50 mL) warm water; stir in vinegar and carrots. Cover and refrigerate for 1 hour.

Toppings:
In small bowl, pour enough boiling water over bean sprouts to cover. Let stand 3 minutes or until tender. Drain and rinse under cold running water; squeeze out excess liquid.

Add pork mixture to large skillet. Over high heat; cook stirring to break up meat, for about 5 minutes, or until no liquid remains and pork starts to get crisp around edges.

Scoop rice into 4 large bowls. Arrange pork, bean sprouts, cucumber, pickled carrot and red onion in circle over rice in each bowl. Top with egg. Serve with remaining sauce.

Nutritional Information:
1 Serving
PROTEIN: 40 grams
FAT: 10 grams
CARBOHYDRATE: 70 grams
CALORIES: 539
FIBRE: 4 grams
SODIUM: 1320 mg

• Printed with permission from Foodland Ontario

Sweet Potato Gnocchi

Parsley pesto adds a pop of flavour to this delicious and satisfying classic Italian meal. Making gnocchi is a lot easier than you think – give it a try.

Preparation Time: 30 minutes
Cooking Time: 22 minutes
Serves 6

Pesto:
2 cloves garlic
1/4 cup (50 mL) fresh Ontario Parsley Leaves
1/4 cup (50 mL) grated Parmesan cheese
1/4 tsp (1 mL) salt
1/3 cup (75 mL) vegetable oil

Gnocchi:
3 cups (750 mL) cubed Ontario Sweet Potato
1 Ontario Egg
2-1/2 cups (625 mL) all-purpose flour (more for dusting)
1 cup (250 mL) Ontario Ricotta Cheese
1/4 cup (50 mL) grated Parmesan cheese
2 tbsp (25 mL) packed brown sugar
1 tsp (5 mL) salt
1/2 tsp (2 mL) paprika
1/4 tsp (1 mL) ground nutmeg
1 tbsp (15 mL) vegetable oil
1 cup (250 mL) Ontario Microgreens

Pesto:
Drop garlic through spout of food processor (or blender) while it’s running. Add parsley, Parmesan and salt; pulse until finely chopped. With motor running, gradually add oil. Stopping as needed to scrape down sides with spatula.

Gnocchi:
In large saucepan of boiling salted water, cook sweet potato until fork tender, about 10 minutes. Drain and mash. Let cool for 5 minutes.

In large bowl, using fork, mix together sweet potato, egg, flour, ricotta, Parmesan, sugar, salt, paprika and nutmeg, until well combined. Dust hands with flour and turn dough out onto lightly floured surface. Gently knead several times, rotating dough a quarter turn after each knead, until it forms a smooth ball; about 2 minutes.

On well-floured surface, with floured hands, roll dough into log; cut into quarters. Gently roll and shape each quarter into 3/4-inch (2 cm) diameter rope. Using fork; gently ridge sides of rope. With sharp knife, cut each rope diagonally into 3/4-inch (2 cm) pieces.

In large pot of boiling salted water, cook gnocchi in 4 batches, stirring gently, until floating, about 3 minutes. Using slotted spoon, transfer to plate.

In large nonstick skillet, heat 1 tsp (5 mL) of the oil over medium-high heat. Cook, gnocchi in batches, until golden brown, about 1 minute. Add additional oil as needed. Top gnocchi with pesto and microgreens. Serve warm.

Nutritional Information:
1 Serving
PROTEIN: 16 grams
FAT: 21 grams
CARBOHYDRATE: 62 grams
CALORIES: 507
FIBRE: 4 grams
SODIUM: 750 mg

• Printed with permission from Foodland Ontario

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

This Week’s Food Tips

Mushrooms

This month, the Crier will be featuring weekly “Food Tips” from Foodland Ontario.   We hope you enjoy these interesting facts and tips about buying, storing and using fresh Ontario products.

White Button: This popular mushroom ranges in size from tiny to jumbo. Add to soups, salads, pastas, stir-fries and meat dishes.

Crimini (Brown): Similar to button mushrooms with an earthier flavour. Sauté, stir-fry, grill or bake.

Portabella: Large, mature crimini mushrooms with a meaty texture. Grill or stir-fry.

Oyster: Large fluted silky gray or blue caps with short stems. Grill whole or slice and stir-fry.

Shiitake: Velvety dark tan caps with a meaty texture and rich woodsy taste. Sauté, stir-fry or grill. Discard tough stems or use to flavour stocks.

     Buying and Storing

A mushroom is more delicate than an egg and bruises easily.
To preserve freshness, store in a brown paper bag and use as soon as possible.
Just before using, clean with a soft brush or damp cloth, rinse in cold water and pat dry. Serve mushrooms raw or cooked.

    Bites

Ontario mushrooms are available year-round.
They are cultivated in a pasteurized substance.
The average mushroom picker harvests 40 lb (18 kg) or 1,600 mushrooms per hour.
Mushrooms are fat-free and low in calories. They contain potassium, riboflavin, selenium, copper, pantothenic acid and niacin.
Ontario produces more than 50% of all mushrooms in Canada.

99% of the mushrooms grown in Ontario are white button.
Larger Ontario farms can harvest about 50,000 lb (22,727 kg) of button mushrooms per day.
Of the thousands of mushroom varieties in the world, only about 25 are cultivated.

• Printed with permission from Foodland Ontario and Canadian Mushroom Growers Association

Pork

This month, the Crier will be featuring weekly “Food Tips” from Foodland Ontario.   We hope you enjoy these interesting facts and tips about buying, storing and using fresh Ontario products.

Buying and Storing

Check the “best before” or “packaged on” date before purchasing.
Cook fresh pork within two days of purchase or wrap in an airtight package and freeze.
“Seasoned” pork has been processed using a brine (salt, water, sodium phosphate) solution so it remains tender and juicy even when overcooked.
The loin muscle is tender and lean and yields premium-priced cuts. Use dry heat methods: roasting, grilling or pan frying.
Leg cuts are lean, economical and a good choice for marinating or braising. Schnitzel is best pan-fried.
The shoulder is divided into two sections: blade and picnic. The blade (closest to the loin) is most popular, while the picnic is turned into economical roasts and chops or used to make ground pork and sausages. Moist heat cooking produces excellent results.
The belly is cut up for side ribs, side bacon and processed products such as pancetta.

    Bites

All trimmed pork cuts, except ribs, qualify as ‘lean’ or ‘extra-lean.’
An average 100-gram cooked, trimmed serving of lean pork provides: 191 calories, 29 grams of protein and 7.5 grams of fat.
Don’t overcook pork – cook to 160°F (71°C) on a meat thermometer.
A touch of pink is safe and delicious, especially for loin cuts.
Pork labelled “seasoned” has been processed using a brine (salt, water, sodium phosphate) solution to create a moist product even when overcooked.
There are no hormones licensed for Canadian pork production. The meat is federally inspected on a rando basis at the packer to ensure the meat is hormone (and antibiotic) free.
When cooking stuffed pork roasts, place thermometer tip in the meat, not in the stuffing.
Trim visible fat before cooking.
Cover a cooked roast with foil and let stand 10-15 minutes before carving.
Slice pork across the grain.
For grilling, “baby” back ribs from the loin are lean, tender and meaty.
Less expensive side or spare ribs, which run along the belly, have more bone but lots of flavour.

• Printed with permission from Foodland Ontario and Ontario Pork

This Week’s Food Tips

Cheese

This month, the Crier will be featuring weekly “Food Tips” from Foodland Ontario.   We hope you enjoy these interesting facts and tips about buying, storing and using fresh Ontario products.

Buying and Storing

Fresh cheese (eg. cream cheese, ricotta, cottage cheese) lasts two weeks or more and has the shortest shelf life of all the categories of cheese. Check the best-before date on the label. It does not freeze well.
Wrap soft cheese (eg. brie, camembert, feta), in foil or plastic wrap and store about 2 weeks, away from foods with strong odours.
Semi-soft (eg. mozzarella, bocconcini, monterey jack) cheeses range from mild to sharp. Store in original packaging in the vegetable drawer of your refrigerator for up to a month.
If mould starts to form, remove affected area, wrap cheese in a paper towel and re-package.
Firm Ontario cheeses (eg. cheddar, Swiss, emmental, etc.) should keep well for several months in the refrigerator and continue to develop flavour as they ripen.
Wrap hard cheese (eg. parmesan, asiago) well in foil and keep in a plastic container. The refrigerator’s vegetable drawer is ideal for storage.
To freeze hard cheese, whole or grated for gratins, wrap well and cool in refrigerator before freezing. Let thaw slowly in fridge before serving.

   Bites

Canadian cheesemaking began in early 1600 when Samuel de Champlain brought cattle to Quebec.
French settlers brought recipes for ripened cheeses while the United Empire Loyalists brought recipes for British-style Cheddar.
By Confederation, in 1867, Ontario had 200 cheese factories.

When preparing a cheese tray or board beforehand, cover with plastic wrap or a moist tea towel to prevent the cheese from drying out or absorbing other aromas.
To experience the full flavour of Ontario cheese, remove from refrigerator 45 minutes before serving.
Goat cheese is also known as chèvre – the French word for goat.
Ontario goat cheese, with its creamy texture, is lower in calories and fat than many other types of cheese. A 1 oz (28 g) serving has about 70 calories and 6 grams of fat.
Some people who have trouble digesting cheese made from cow’s milk are able to enjoy products made from goat milk.
Spread soft cheeses on crusty bread and serve with a glass of red wine or add to sandwiches and hot soup.
Firm cheeses keep well and can be used in many recipes, from pasta and omelets to sandwiches and salads.
Hard cheeses are long-aged with a sharp, complex flavour and dry, hard texture that’s good for eating and grating over vegetables, gratins, quiche and pizza.

• Printed with permission from Foodland Ontario and the Dairy Farmers of Ontario

Apple Oat Skillet Cookie

Serve this cookie with vanilla ice cream and a drizzle of Ontario maple syrup. Use Ontario apples such as Cortland, Ida Red or Red Prince.

Preparation Time: 10 minutes
Baking Time: 20 minutes
Serves 8

1/2 cup (125 mL) unsalted butter, at room temperature
1/2 cup (125 mL) packed golden brown sugar
1/4 cup (50 mL) granulated sugar
1 Ontario Egg
1 tsp (5 mL) vanilla
1-1/2 cup (375 mL) quick cooking rolled oats
3/4 cup (175 mL) all-purpose flour
1/2 tsp (2 mL) baking soda
1/4 tsp (1 mL) salt
1 cup (250 mL) diced Ontario Apple (about 1)

In large bowl, using an electric mixer, on medium speed, beat butter, brown sugar and granulated sugar until creamy. Add egg and vanilla; continue to beat until well combined.

In medium bowl, whisk together oats, flour, baking soda and salt. Using spatula, stir flour mixture into egg mixture, until blended. Fold in apples. Press dough into bottom of 10-inch (25 cm) well-greased cast iron skillet.

Bake in 350°F (180°C) oven until cookie is golden brown and set in the centre, 15 to 20 minutes. Let cool for 10 minutes; cut into 8 wedges.

Nutritional Information:
1 Serving
PROTEIN: 4 grams
FAT: 13 grams
CARBOHYDRATE: 42 grams
CALORIES: 300
FIBRE: 2 grams
SODIUM: 170 mg

• Printed with permission from Foodland Ontario
  …

Maple Glazed Trout with Root Vegetables

A one pan dinner that is super easy to make! Place everything on the baking sheet, toss with a delicious maple mustard and roast!

Preparation Time: 10 minutes
Roasting Time: 45 minutes
Serves 6

3 large Ontario Carrots, cut into 1-inch (2.5 cm) pieces
3 Ontario Parsnips, cut into 1-inch (2.5 cm) pieces
2 Ontario Leeks, cut into 1-inch (2.5 cm) pieces
1 Ontario Red Onion, cut into wedges
6 Ontario Rainbow Trout Fillets, with skin (about 150 g each)

Maple Mixture:
1/2 cup (125 mL) Ontario Maple Syrup
1/4 cup (50 mL) Dijon mustard
1 tbsp (15 mL) red wine vinegar
1/2 tsp (2 mL) each salt and pepper
2 cloves Ontario Garlic, minced

On large parchment paper-lined rimmed baking sheet, spread carrots, parsnips, leeks and red onion in single layer.

Maple Mixture: In medium bowl, whisk together maple syrup, Dijon mustard, vinegar, salt, pepper and garlic. Reserve 1/4 cup (50 mL) of the maple mixture. Set aside.

Spoon remaining maple mixture over vegetables; toss well to coat.

Roast in 375°F (190°C) oven for 30 minutes, stirring once. Remove from oven and place fillets, skin side down on top of vegetables. Brush reserved maple mixture over fillets letting any maple mixture run down onto vegetables. Return baking sheet to oven and roast until trout is cooked and vegetables are tender, about 15 minutes.

Nutritional Information:
1 Serving
PROTEIN: 31 grams
FAT: 8 grams
CARBOHYDRATE: 40 grams
CALORIES: 362
FIBRE: 4 grams
SODIUM: 530 mg

• Printed with permission from Foodland Ontario