Recipes

0
  This dish is typical of the eastern United States, and it is still prepared everywhere in the rural regions where corn grows so abundantly. It was originally made with white cornmeal, but yellow is commonly used.
Ingredients
2 1/3 cups  (580 mL) Milk
3/4 cup  (180 mL) medium cornmeal
2 tsp  (10 mL) sugar
1 tsp  (5 mL) salt
1 cup  (250 mL) corn kernels
3 tbsp  (45 mL) butter, diced
1/2 cup  (125 mL) Canadian Parmesan, grated
6  eggs
Freshly ground salt and pepper, to taste
1/2 tsp  (2 mL) cayenne pepper
Chives, sliced thinly
Preparation
    Preheat oven 400 °F (200 °C). Butter an 8-inch (20 cm) square baking dish.
    In a bowl, combine 1 cup (250 mL) of milk, the cornmeal, sugar and salt.
    In a saucepan, bring the remaining milk to a boil. Add the cornmeal mixture to the hot milk, stirring constantly. Cook over medium heat, stirring with a wooden spoon, until mixture thickens, about 3 min. Remove from heat and add corn, butter and cheese. Mix well.
    In a bowl, beat eggs, seasonings and chives for 1 min. Slowly add to the warm mixture while stirring. Mix well.
    Pour mixture into the buttered dish and cook for 35 min or until top is golden and a knife inserted into the centre of the pudding comes out clean.
    Cool 5 min at room temperature before serving with a seasonal salad.
Tips
    For a non-vegetarian version, add 1 cup (250 ml) of finely diced cooked ham along with the corn, butter and cheese.
– Recipe and photo courtesy of Dairy Farmers of Canada

0
Ingredients
2 tsp  (10 mL) butter
1  small onion, chopped
1  garlic clove, chopped
1/2 cup  (125 mL) butternut squash, finely diced
1  small zucchini, finely diced
1/2  red bell pepper, finely diced
1/2 cup  (125 mL) mushrooms,quartered
1  small eggplant, finely diced
1  plum tomato, finely diced
1 tbsp  (15 mL) fresh basil, chopped
3/4 cup  (180 mL) tomato or vegetable juice
1/4 cup  (60 mL) tomato paste
1/2  (125 mL) to 1 cup (250 ml) cooked rice or pasta
1 1/2 cups  (375 mL) Canadian Mozzarella, grated
salt
freshly ground pepper
Preparation
    In a saucepan, melt butter and brown onion, garlic and squash for 5 minutes.
    Add zucchini, bell pepper, mushrooms and eggplant. Cook 5–7 minutes. Season.
    Incorporate tomato and basil. Turn off heat and let rest with lid on for 1 minute.
    Purée the ratatouille in a food processor or blender.
    Add tomato or vegetable juice and tomato paste.
    Blend until it resembles spaghetti sauce.
    Pour over cooked rice or pasta.
    Top with Mozzarella and melt in oven.
Tips
Serving suggestion:
Pour over a slice of toasted bread instead of rice or pasta.
Variations:
Canadian Mild Cheddar, Swiss cheese.
– Recipe and photo courtesy of Dairy Farmers of Canada

0
For your next dinner party or potluck, make this Spanish inspired Cuban favourite using chicken thighs and fabulous fresh fall vegetables. “Sofrito”, a classic combination of onions, garlic, tomatoes and peppers flavours this dish along with olives, cumin and saffron.
Preparation Time: 35 minutes
Cooking Time: 1 hour and 20 minutes
Serves 8 to 10
2-1/2 cups (625 mL) chicken broth
Pinch saffron (optional)
Salt and pepper
1/4 cup (50 mL) olive oil
10 to 12 boneless skinless Ontario   Chicken Thighs (2 to 2-1/2 pounds/1 to 1.25 kg)
1 Ontario Onion, chopped
1 large Ontario Sweet Red Pepper, chopped
3 cloves Ontario Garlic, minced
1 large Ontario Tomato, seeded and chopped
1 tsp (5 mL) dried oregano leaves
1/2 tsp (2 mL) ground cumin
1 bay leaf
1 cup (250 mL) dry Ontario White Wine or chicken broth
2 tbsp (25 mL) each orange juice and fresh lime juice
1-3/4 cups (425 mL) long grain rice
1 cup (250 mL) fresh Ontario Peas or chopped Ontario Green Beans
1/2 cup (125 mL) pitted, halved Kalamata or green olives
2 tbsp (25 mL) capers (optional)
    In small saucepan over medium heat, heat chicken broth with saffron (if using), until hot. Season with salt and pepper to taste; set aside.
    In large Dutch oven over medium-high heat, heat oil; in batches, brown chicken pieces well on both sides. Transfer chicken to plate. Add onion and red pepper to Dutch oven and cook, stirring occasionally, until vegetables are softened, about 3 minutes. Stir in garlic, tomato, oregano and cumin; cook 3 minutes, stirring often. Stir in bay leaf, wine and reserved hot chicken broth and bring to boil. Return chicken to Dutch oven. Reduce heat to low, cover and simmer for 30 minutes or until chicken is cooked through and tender.
    Stir in orange and lime juices and rice; cover and cook for 30 minutes. Stir in peas, olives and capers (if using). Cover and cook until rice is tender, about 5 minutes, adding more broth if mixture is too dry.
Nutritional Information:
1 Serving
  (When recipe serves 10):
PROTEIN: 26 grams
FAT: 13 grams
CARBOHYDRATE: 33 grams
CALORIES: 360
FIBRE: 1 gram
SODIUM: 320 mg
– Printed with permission from Foodland Ontario

0
Only whipping cream could make this light and airy blueberry mousse cake. It has it all. Delightful to look at, delectable to taste and there’s no baking required!
Ingredients
1 cup  (250 mL) sugar
4 cups  (1 L) fresh blueberries or  frozen blueberries, thawed
2 pouches (1/4 oz/7 g each) unflavoured gelatine
2 cups  (500 mL) 35 % cream
20  large ladyfinger cookies or  Savoiardi biscuits
2-3 cups (500-750 mL) fresh mixed berries, for garnish
Preparation
    Using a food processor, puree sugar and blueberries together until smooth. Pour 1 cup (250 mL) of puree into a saucepan and add gelatine. Bring to a boil, then simmer for 5 min. Whisk in remaining puree and refrigerate until it thickens but no longer than 2 hours. It must not set.
    Whip cream to stiff peaks. Gradually beat in blueberry puree mixture.
    Line the bottom and sides of a 9-inch (23 cm) spring-form pan with parchment paper. Place a layer of cookies in the bottom of the pan. Pour half of the blueberry cream over the cookies. Place a second layer of cookies gently over top. Pour remaining blueberry cream over the cookies.
    Garnish with fresh mixed berries. Refrigerate overnight to set.
    Unmold from spring-form pan just before serving.
– Recipe and photo courtesy of Dairy Farmers of Canada

0
Flatbreads are a quick family-friendly weeknight meal that the whole family can enjoy. Paired with a green salad it is a balanced meal bursting with flavour.
Serves 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
1 ½ cups (375 mL) chopped broccoli florets
1 tbsp (15 mL) lemon juice
10 basil leaves
3 tbsp (45 mL) water
3 tbsp (45 mL) toasted slivered almonds
¼ cup (50 mL) grated Parmesan cheese
1 tbsp (15 mL) extra virgin olive oil
½ lb (250 g) Ontario lean ground beef
2 tsp (10 mL) cornmeal, for dusting
1 lb (500 g) frozen pizza dough, thawed
2 cups (500 mL) part skim Mozzarella cheese
½ red onion, thinly sliced
Salt and pepper
Preheat oven to 425°F (220°C) and position a rimmed baking sheet in the bottom third of the oven.
To make pesto, steam broccoli florets until tender. Add broccoli, lemon juice, basil, water, almonds and Parmesan cheese to a food processor and pulse until almost smooth. Add up to 2 tbsp (30 mL) water as needed to get desired consistency.
Meanwhile, heat oil in a non-stick skillet over medium-high heat. Add beef and cook until browned, about 8 minutes. Drain cooked beef on paper towel.
To assemble the pizza, sprinkle parchment paper with cornmeal. Roll pizza dough into an oval or rectangle. Top with broccoli pesto leaving a ½-inch (1 cm) border. Sprinkle with Mozzarella cheese, red onion and cooked ground beef.
Bake for 20 minutes until bubbly and golden. Slice and serve.
Per Serving:
Calories 621, Fat 21g, Cholesterol 79mg, Sodium 522mg, Carbohydrates 53g, Fibre 3g, Sugar 3g, Protein 24g.
One serving contains 30% of the %DV of Calcium.
One serving contains 5% of the %DV of Iron.
One serving contains 16% of the %DV of Vitamin C.
– Recipe and photo courtesy of Ontario Meat & Poultry

0
Gelato is the Italian word for ice cream. The biggest difference between North American ice cream and Italian ice cream is the amount of fat and milk used. Italian ice cream has less of both.
Preparation Time: 20 minutes
Baking Time: 1-1/2 hours
Cooking Time: 8 minutes
Chilling Time: Overnight
Freezing Time: Overnight
Serves 4 to 6
1 lb (500 g) Ontario Italian Prune Plums
2 tbsp (25 mL) Ontario Honey
Custard:
1 Ontario Egg
1 cup (250 mL) 10% half-and-half Ontario Cream
1/2 cup (125 mL) Ontario Milk
2 tbsp (25 mL) Ontario Honey
    Line an 8-inch (20 cm) square baking pan with parchment paper. Cut each plum in half, but not all the way through and remove pit. Place plums cut side up in prepared pan (they will be snug). Drizzle with honey. Roast in 425ºF (220ºC) oven until very soft, darker in colour and caramelized on the bottom, 1 to 1-1/2 hours. Let cool 10 minutes. Transfer to food processor and process until smooth. Pour into container, cover and refrigerate overnight.
    Custard: In medium bowl, lightly beat egg; set aside. In small saucepan, over medium heat, whisk together cream, milk and honey until honey is dissolved. Cook until mixture begins to steam. Remove 1/2 cup (125 mL) of warm mixture and slowly whisk into beaten egg. Pour warmed egg mixture back into saucepan, whisking gently. Cook, stirring constantly with wooden spoon, until mixture is thick enough to coat back of metal spoon, about 8 minutes. Pour into heatproof bowl; place plastic wrap directly on surface and refrigerate overnight.
    Gently whisk plum purée into custard. Transfer to ice cream machine and follow manufacturer’s directions. Freeze in covered container.
    For the best flavour and texture, remove from freezer 10 to 15 minutes before scooping and serving. Gelato can be stored in freezer for up to 3 weeks.
Nutritional Information:
1 Serving (When recipe serves 6):
PROTEIN: 3 grams
FAT: 5 grams
CARBOHYDRATES: 22 grams
CALORIES: 140
FIBRE 1 gram
SODIUM: 35 mg
– Printed with permission from Foodland Ontario
Attachments area

0
Packed with summer goodness this salad is perfect for a barbecue, potluck or for lunch. A great make-ahead salad; cover and refrigerate for up to 24 hours.
Preparation Time: 15 minutes
Grilling Time: 15 minutes
Chilling Time: 30 minutes
Serves 6 to 8
4 cobs Ontario Sweet Corn, husked
1/4 cup (50 mL) vegetable oil
1-1/2 cups (375 mL) frozen shelled edamame
2 tbsp (25 mL) Ontario Maple Syrup
2 tbsp (25 mL) each cider vinegar and Dijon mustard
1/4 tsp (1 mL) each salt and pepper
1 cup (250 mL) Ontario Grape Tomatoes, halved or quartered if large
1/2 cup (125 mL) chopped Ontario Red Onion
1/2 cup (125 mL) chopped Ontario Celery
    Brush each cob of corn with 1/4 tsp (1 mL) of the oil. Place corn on grill over medium-high heat. Grill covered, turning often, until tender and grill-marked, 10 to 15 minutes. Let cool. Cut kernels from corn; measure out 4 cups (1 L).
    Meanwhile, in medium saucepan of boiling water, cook edamame until slightly tender, about 3 minutes; drain. Rinse with cold water and drain again.
    In large serving bowl, whisk together remaining oil, maple syrup, vinegar, mustard, salt and pepper. Stir in corn, edamame, tomatoes, onion and celery. Cover and chill for 30 minutes.
Nutritional Information:
1 Serving (When recipe serves 8):
PROTEIN: 7 grams
FAT: 9 grams
CARBOHYDRATE: 25 grams
CALORIES: 195
FIBRE: 4 grams
SODIUM: 170 mg
– Printed with permission from Foodland Ontario

0
Ingredients:
4 large chicken cutlets  or  chicken breasts, butterfly cut
8 oz  (250 g) Canadian Swiss,  thinly sliced
8 pieces of oil packed sun-dried tomato or  sun-dried tomato,  rehydrated*
2 tbsp  (30 mL) butter, melted
Salt and freshly ground pepper,  to taste
Salad:
2 cups  (500 mL) cooked pearl barley
3  green onions, chopped
2  Italian tomatoes, diced or 1 cup  (250 mL) cherry tomatoes, halved
1  avocado, diced
2 to 3 ripe peaches, finely diced or nectarines
1/3 cup  (80 mL) olive oil
2 tbsp  (30 mL) lemon juice
2 tbsp  (30 mL) chopped fresh coriander
Salt and freshly ground pepper,  to taste
Preparation:
    Preheat barbecue to medium-high or oven to 375 °F (190 °C).
    Cover chicken with Canadian Swiss cheese and place 2 pieces of sun-dried tomato on each piece of chicken. Roll or fold to hold cheese and sun-dried tomato inside and secure with toothpicks. Baste with melted butter and season generously.
    Grill or bake stuffed chicken for about 15 to 20 minutes (turning occasionally). Cool.
    While chicken is cooking, combine salad ingredients and season to taste. Serve cooled, sliced chicken on a bed of barley salad with raw vegetables.
Tips:
        For a quicker version, prepare the salad and add cubed Canadian Swiss cheese and strips of grilled chicken. The chicken may also be served warm over the salad for a patio barbecue.
    This recipe is equally tasty with Canadian Gouda, Cheddar or Brick cheese.
*To rehydrate sun-dried tomatoes, let stand in warm water for 10 to 15 minutes.
– Recipe and photo courtesy of Dairy Farmers of Canada

0
While there is no baking required, and cottage cheese is used rather than cream cheese, you won’t believe how much these dessert cups taste like authentic cheesecake. Roasting the banana and mango intensifies their flavour and the spices add to the tropical taste.
Ingredients:
3/4 tsp  (3 mL) ground cinnamon, divided
1/4 tsp  (1 mL) ground nutmeg
1 tbsp  (15 mL) freshly squeezed lemon juice
2  bananas, cut into thick 1-inch (2.5 cm) slices
1 ripe but firm mango, cut into 3/4-inch (2 cm) chunks
1 tbsp  (15 mL) packed brown sugar
1 cup  (250 mL) Cottage cheese
1 tsp  (5 mL) vanilla extract
1 cup  (250 mL) plain Greek yogurt
1/2 cup  (125 mL) crumbled graham crackers (four 2-1/2-inch/6 cm square crackers)
Preparation:
    Preheat oven to 425 °F (220 °C). Line a rimmed baking sheet with parchment paper.
    In a medium bowl, combine 1/2 tsp (2 mL) of the cinnamon, nutmeg and lemon juice. Add bananas and mango; stir gently to coat fruit with spices. Spread out on prepared baking sheet.
    Roast for 10 to 15 minutes or until fruit is browned and soft, but still holds its shape. Let cool until just warm.
    Set 8 of the best looking banana slices and 12 of the best looking mango pieces aside for garnish.
    In a food processor or in a large, tall cup using an immersion blender, combine the remaining roasted banana and mango, brown sugar, Cottage cheese and vanilla; purée until smooth. Add yogurt and pulse until blended. Taste and add more sugar, if necessary; pulse to combine.
    In a small bowl, combine graham crackers with remaining cinnamon; spoon into bottom of 4 wide-mouth small mason jars or clear dessert dishes, dividing equally. Spoon in Cottage cheese mixture, then top with reserved roasted fruit. Serve immediately, or cover and refrigerate for up to 1 day before serving.
Tips:
    You want bananas and a mango that are ripe so they’re flavourful, but still firm, so they hold up to roasting. Buy a few bananas and a couple of mangos at different stages of ripeness a few days before you plan to make this recipe to make sure you can choose the best of the bunch.
    If your fruit is sweet enough you shouldn’t need to add more sugar. Taste the puréed cottage cheese filling and decide if it needs a touch of sweetness to bring out the flavour; stir in 1 tsp (5 mL) sugar at a time, to taste, up to an additional 3 tsp (15 mL).
– Recipe and photo courtesy of Dairy Farmers of Canada

0
Warm stuffed mushrooms are a delicious appetizer packed with a creamy and decadent filling. They are also a great low waste recipe because the mushroom stems are chopped and added to the turkey and spinach stuffing.
Makes 30
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
30 large cremini mushrooms
1 tbsp (15 mL) olive oil
1 bag (142 g) spinach
6 slices bacon, finely chopped
1/2 lb (250 g) ground lean turkey
1/2 tsp (2 mL) each salt and freshly ground pepper
2 cloves garlic, minced
1/4 tsp (1 mL) dried oregano leaves
1/4 cup (60 mL) dry breadcrumbs
1/4 cup (60 mL) grated Parmesan cheese
1/2 cup (125 mL) cream cheese, room temperature
1/2 cup (125 mL) crumbled goat cheese
2 tbsp (30 mL) chopped fresh chives
Steps:
     Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper; set aside. Remove and finely chop the stems from mushrooms; set aside. Heat the oil in a large skillet set over medium-high heat. Add spinach and sauté for 2 to 3 minutes or until wilted. Transfer to fine-mesh strainer; cool. Squeeze dry and finely chop.
    Add bacon to the skillet set over medium-high heat. Cook for 3 to 4 minutes or until golden. Crumble in turkey and season with salt and pepper. Cook, stirring occasionally, for 5 to 8 minutes or until golden brown. Stir in the chopped mushroom stems, garlic and oregano. Sauté for 5 minutes or until mushrooms are tender and pan is dry. Cool completely.
    Stir in the chopped spinach, breadcrumbs and Parmesan cheese until well mixed. Stir in cream cheese, goat cheese and chives until blended. Spoon a heaping tablespoon into each mushroom cap and place on the prepared pan, leaving 2-inch (5 cm) space between caps. Bake for 20 to 25 minutes or until mushrooms are tender and filling is heated and golden brown. Serve immediately.
Cook’s Note:
    These mushroom caps are also delicious as a main course. Just swap cremini mushrooms for Portobello mushroom caps. For added crunch swap traditional dry breadcrumbs for Japanese panko breadcrumbs.
Per Serving:
Calories 62, Fat 4 grams, Cholesterol 15mg, Sodium 87mg, Carbohydrates 2 grams, Fibre 0.5 grams, Sugar 0.5 grams, Protein 5 grams.
– Recipe and photo courtesy of Ontario Meat & Poultry
Prev1...282930...36Next Page 29 of 36
Located at the Gateway to Beautiful Bruce County
Contact us: thecrier@wightman.ca

Categories

© Copyright Mildmay Town Crier 2014 designed by Grey Bruce Design