Red Curry with Chicken, Squash and Sweet Potatoes

Why order takeout when you can make it at home quickly? Mashing the squash and sweet potatoes at the end gives the dish a thicker texture without using flour. Serve the chunky stew-like curry with rice.

Preparation Time: 10 minutes
Cooking Time: about 40 minutes
Serves 4 to 6

12 boneless skinless Ontario Chicken Thighs, cut in half
Salt and pepper
3 tbsp (45 mL) vegetable oil
2 cloves Ontario Garlic, minced
1 Ontario Onion, chopped
1 Ontario Butternut Squash, peeled, halved, seeded and cut into large cubes
1 Ontario Sweet Potato, peeled and cubed
1 tbsp (15 mL) Thai red curry paste (or more to taste)
1 can (400 mL) light coconut milk
3 green onions, thinly sliced
2 tbsp (25 mL) finely chopped fresh Ontario Coriander Leaves

Season chicken with salt and pepper. In Dutch oven or large heavy-bottomed saucepan, heat 1 tbsp (15 mL) of the oil over medium-high heat. Add half of the chicken, cook, turning once, until golden brown, about 6 minutes. Transfer to plate; set aside. Add 1 tbsp (15 mL) of the oil; repeat with remaining chicken. Set aside.

Add remaining oil to Dutch oven. Stir in garlic, onion, squash and sweet potato. . Cook, stirring to coat mixture, about 4 minutes. Stir in red curry paste to coat vegetables. Add coconut milk and 1 cup (250 mL) water to pan.

Return chicken and any accumulated juices to Dutch oven; bring to boil. Reduce heat to medium-low. Cover and simmer until chicken is cooked and squash is tender, about 20 minutes. Using potato masher, crush some of the squash and sweet potatoes. Divide chicken and squash mixture into bowls. Garnish with green onions and coriander.

Nutritional Information:
1 Serving (When recipe serves 6):
PROTEIN: 33 grams
FAT: 20 grams
CARBOHYDRATE: 16 grams
CALORIES: 380
FIBRE: 3 grams
SODIUM: 395 mg

• Printed with permission from Foodland Ontario

The Crier’s “Recipes of the Week”

Maple Whiskey Gravy

Local barrel aged whiskey adds a smoky flavour to the sweet maple syrup in this tasty gravy. Serve spooned over prime rib.

Preparation Time: 10 minutes
Cooking Time: 30 minutes
Makes 2 cups (500 mL)

1 tbsp (15 mL) butter
6 to 8 cloves Ontario Garlic, minced
2 Ontario Onions, thinly sliced
2 cups (500 mL) beef broth
1/4 cup (50 mL) Ontario Maple Syrup
2 tbsp (25 mL) Ontario Whiskey
2 tsp (10 mL) fresh Ontario Rosemary Leaves, chopped roughly
1 tbsp (15 mL) potato starch or cornstarch
4 tbsp (60 mL) cold water
2 tsp (10 mL) cold butter
Salt and freshly ground black pepper, to taste

In medium saucepan, melt 1 tbsp (15 mL) butter over medium heat. Add garlic and onions; cook, stirring frequently until onions are tender and lightly browned, about 10 to 15 minutes.
Stir in broth and maple syrup; bring to boil over high heat. Reduce heat to medium and simmer, stirring occasionally until reduced by half. Stir in whiskey and rosemary.
In small bowl, dissolve potato starch in cold water. Stir into gravy; return to boil, remove from heat and allow to thicken. Stir in cold butter 1/2 tsp (2 mL) at a time until melted. Season to taste with salt and pepper.

Nutritional Information:
1 Serving (1/4 cup/50 mL):
PROTEIN: 1 gram
FAT: 3 grams
CARBOHYDRATE: 12 grams
CALORIES: 82
FIBRE: 1 gram
SODIUM: 235 mg

Butter Tart Cheesecake with Roasted Pear Compote

This delicious and impressive cheesecake is perfect for entertaining. It takes time to make but is worth every bite. You can make the butter tarts and compote the day before, or buy good quality butter tarts to speed up the process.

Preparation Time: 80 minutes
Chilling Time: 4 hours or overnight
Baking Time: 1-1/2 hours
Serves 12

1-1/2 cup (375 mL) graham wafer crumbs
1/3 cup (75 mL) light brown sugar, firmly packed
1/3 cup (75 mL) butter, melted
1 lb (454 g) cream cheese, at room temperature
3/4 cup (175 mL) granulated sugar
1 cup (250 mL) 14% Ontario Sour Cream
2 tbsp (25 mL) all-purpose flour
4 Ontario Eggs
1-1/2 tsp (7 mL) vanilla
8 Butter Tarts

Compote:
2 lbs (1 kg) ripe Ontario Pears, peeled, cored, and cut into half length-wise (about 5)
2 tbsp (25 mL) Ontario Honey (approx.)
1 tbsp (15 mL) fresh lemon juice
1 tbsp (15 mL) chopped fresh Ontario Thyme Leaves (approx.)
2 tbsp (25 mL) semi-dry Ontario Riesling White Wine

In medium bowl, combine crumbs, brown sugar and butter. Mix well and press into bottom of 9-inch (23 cm) springform pan.
In large bowl, using electric mixer, on medium speed, beat together cream cheese and sugar until creamy. Gradually beat in sour cream and flour. Beat in eggs, 1 at a time, beating well after each addition. Stir in vanilla.
Break butter tarts in halves and quarters; pile evenly over the crust in the springform pan. Pour cheesecake mixture over the butter tarts. Gently jiggle the pan to allow the cheesecake filling to get into all the butter tarts. Bake in 350°F (180°C) oven, until just set; approximately 40 to 45 minutes. Turn oven off and let cheesecake stand for 10 minutes. Remove from oven, run knife around edge of pan. Let cool completely on rack; refrigerate 4 hours. Slice cheesecake into wedges; serve with compote.

Compote: In large ovenproof skillet, place pears cut side down. Drizzle honey and lemon juice over pears; sprinkle with thyme leaves. Cover skillet; roast in 400°F (200°C) oven for 45 minutes or until pears are tender. Let cool enough to handle; coarsely chop and place in medium bowl. Drizzle with wine and extra honey and thyme; stir to combine. Serve warm or cold.

Nutritional Information:
1 Serving
PROTEIN: 8 grams
FAT: 32 grams
CARBOHYDRATE: 61 grams
CALORIES: 558
FIBRE: 3 grams
SODIUM: 420 mg

• Printed with permission from Foodland Ontario

Pan Roasted Root Vegetables

This week we have two recipes to share with you!

Roasting brings out the natural sweetness of the vegetables making this a delicious side dish for your holiday entertaining.

Preparation Time: 10 minutes
Roasting Time: 1 hour
Serves 8

16 small Ontario Red Skin Potatoes, whole or halved
16 cloves Ontario Garlic, peeled
3 Ontario Carrots, cut into 3-inch (8 cm) pieces
2 Ontario Parsnips, cut into 3-inch (8 cm) pieces
2 Ontario Onions, cut into 8 to 12 wedges
1 Ontario Red Onion, cut into 8 to 12 wedges
2 cups (500 mL) cubed Ontario Rutabaga
Salt and freshly ground black pepper
1/4 cup (50 mL) vegetable oil
2 tsp (10 mL) chopped fresh Ontario Thyme Leaves

In large shallow roasting pan, evenly spread potatoes, garlic, carrots, parsnips, onions and rutabaga. Season with salt and pepper. Drizzle with oil; toss to coat well. Place in 400°F (200°C) oven, stirring every 10 to 15 minutes, until browned and tender when pierced with fork, about 45 to 60 minutes. Sprinkle with thyme and gently mix.

Nutritional Information:
1 Serving
PROTEIN: 4 grams
FAT: 7 grams
CARBOHYDRATE: 35 grams
CALORIES: 215
FIBRE: 5 grams
SODIUM: 75 mg

Scalloped Potatoes with Smoked Gouda

This classic dish is perfect for your next dinner party – layers of potatoes, onion, cheese and fresh herbs, baked until tender. Comfort and elegance all in one dish.

Preparation Time: 30 minutes
Baking Time: 90 minutes
Serves 8 to 10

2 cups (500 mL) shredded smoked Ontario Gouda Cheese
3/4 cup (175 mL) grated Parmesan Reggiano Cheese
2 large Ontario Yellow Fleshed Potatoes, peeled and thinlysliced
1 large Ontario Onion, thinly sliced
1 tsp (5 mL) finely chopped fresh Ontario Thyme Leaves
1 tsp (5 mL) finely chopped fresh Ontario Rosemary Leaves
Salt and freshly ground black pepper, to taste
2 large Ontario Sweet Potatoes,peeled and thinly sliced
3 cups (750 mL) 35% Ontario Whipping Cream

In small bowl, combine cheeses and mix well; set aside.
In greased 13- x 9-inch (3 L) baking dish, arrange half of the yellow fleshed potatoes. Top with 1/4 each of the onions, cheese and herbs. Season to taste with salt and pepper. Repeat layering alternating between yellow fleshed and sweet potatoes 3 times. Scatter with remaining sweet potatoes and cheese. Pour enough cream over potatoes, stopping just below the rim. The cream should just barely cover the potatoes. Cover with foil; bake in 400°F (200°C) oven for 60 minutes. Remove foil; continue to bake for about 30 minutes or until the top has browned and potatoes are tender.

Nutritional Information:
1 Serving (When recipes serves 10):
PROTEIN: 14 grams
FAT: 35 grams
CARBOHYDRATE: 25 grams
CALORIES: 465
FIBRE: 3 grams
SODIUM: 440 mg

• Printed with permission from Foodland Ontario