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Chocolate Raspberry Quinoa Pudding

Recipes

Jul 7, 2016

Do you love rice pudding? Do you love chocolate and raspberries? Well, here is your next favourite dessert: quinoa simmered into a pudding with a deep chocolate flavour and punch of raspberries. You won’t believe how delicious it is (and so simple to make).

Ingredients:

2 tbsp (30 ) unsweetened cocoa powder

3 tbsp (45 mL) granulated sugar

2 cups (500 mL) milk

1/2 cup (125 mL) quinoa, rinsed and drained

1 cup (250 mL) fresh or frozen raspberries (thawed and drained, if frozen)

1/2 tsp (2 mL) vanilla extract

Preparation:

In a deep, medium-size saucepan, whisk together cocoa and sugar until well blended. Gradually whisk in milk. Stir in quinoa. Bring to a gentle boil over medium-high heat, stirring occasionally.

Reduce heat to low, cover and simmer, stirring often, for 25 minutes or until quinoa is very soft tender and pudding is slightly thickened (the pudding will thicken considerably upon cooling). Remove from heat and stir in raspberries and vanilla. Let stand, covered, for 10 minutes. Serve hot, let cool until warm or room temperature or refrigerate in an airtight container for up to 2 days and serve cold.

Tips:

Quinoa can have a bitter coating, called saponin, on the surface of the grain. Most quinoa sold is pre-rinsed but it’s best to rinse it just in case. Place quinoa in a fine-mesh sieve and rinse well under cold, running water. Drain well before adding to recipes.

Use a deep pan when simmering recipes using milk as it tends to bubble up. Keep a close eye on the pan and lift the lid and stir frequently to make sure it doesn’t boil over.

The pudding looks thin when it’s first cooked but thickens up quickly as it stands and gets very thick after being refrigerated; stir in a little more milk if desired to thin.

– Recipe and photo courtesy of Dairy Farmers of Canada

Buttermilk Baked Chicken

Recipes

Jun 29, 2016

This crispy-coated, moist Ontario chicken is picnic perfect and a healthier alternative to the deep-fried version.

1 cup (250 mL) buttermilk

1 tsp (5 mL) hot pepper sauce

1/2 tsp (2 mL) each salt and fresh cracked pepper

4 lbs. (2 kg) Ontario chicken parts (drumsticks, wings, thighs)

8 slices white bread

1/2 cup (125 mL) fresh grated Parmesan cheese

1 tsp (5 mL) dried thyme

Preheat oven to 400°F (200°C) and grease a cooling rack fitted over a rimmed baking sheet.

In large dish, whisk together buttermilk, hot pepper sauce, salt and pepper. Add chicken, turning to coat while prepping other ingredients.

In food processor, pulse the bread until it turns to coarse crumbs. Spread into a shallow dish and combine with Parmesan and thyme.

Working with one piece at a time, remove the chicken pieces from the buttermilk, letting any excess drop back into the dish. Dredge in the breadcrumb mixture, turning and pressing gently to coat evenly. Place the breaded pieces on the prepared rack leaving enough space between the pieces so that they can get crisp all over.

Bake until the chicken is golden brown and cooked through, about 35 minutes.

Makes 8 servings.

Tip: Lighten up this recipe even further by making it with skinless Ontario chicken pieces

Per serving: about 460 cal, 67 g pro, 16 g total fat (4 g sat fat), 7 g carb, 0 g fibre, 205 mg chol, 550 mg sodium. %RDI:o iron 20%, calcium 15%, vit A 2%, vit C 2%

– Recipe and photo courtesy of Ontario Meat & Poultry

Bacon Cheddar Burger

Recipes

Jun 23, 2016

Celebrate Canadian summer with these juicy burgers topped with Cheddar cheese, smoky bacon and fresh vegetables. You can make these all beef or all veal, the choice is yours.

Preparation Time: 15 minutes

Grilling Time: about 13 minutes

Serves: 4

Ingredients:

•1 Ontario Egg

•2 tbsp (25 mL) water

•2 small cloves Ontario Garlic, pressed

•1/4 cup (50 mL) dry breadcrumbs

•1 tsp (5 mL) each dry mustard powder and Worcestershire sauce

•1/4 tsp (1 mL) each salt and pepper

•8 oz (250 g) each lean ground Ontario Beef and Ontario Veal

•1 cup (250 mL) shredded Ontario Aged Cheddar Cheese

•4 whole wheat burger buns

•1/4 cup (50 mL) light mayonnaise

•4 Ontario Lettuce Leaves

•1 large Ontario Tomato, sliced

•Sliced Ontario Red Onion

•4 slices cooked Ontario Bacon, cut in half

Preparation Instructions:

In large bowl, with fork beat egg and water; stir in half of the pressed garlic, breadcrumbs, mustard, Worcestershire, salt and pepper. Gently mix in beef, veal and 3/4 cup (175 mL) of the cheese. Divide meat mixture into four equal-sized balls and shape into 1/2-inch (1 cm) thick burgers. Place on greased grill over medium-high heat. Grill covered, turning burgers once, until thermometer reads 160°F (71°C) inserted sideways into centre of each burger, about 12 minutes. Top each with remaining cheese and grill to melt slightly.

Transfer burgers to plate; tent with foil. Toast buns on grill; cut side down. In small bowl, stir together mayonnaise and remaining garlic; spread on toasted buns. Sandwich lettuce, burger, tomato, onion and bacon in buns.

Cooking Tip:

To prevent burgers from puffing up during cooking, make a shallow depression in centre of each burger using two knuckles.

Nutritional Information:

1 Serving: •Protein: 38 grams

•Fat: 31 grams

•Carbohydrate: 31 grams

•Calories: 520

•Fibre: 4 grams

•Sodium: 950 mg

– Recipe & photo courtesy of Foodland Ontario

Spring Potato Salad

Recipes

Jun 16, 2016

Extending from the scenic fjords of northern Norway to the abundant fields of Denmark, Scandinavia is home to a varied and unique gastronomic culture. It’s honest, simple food anchored by the fruits of the sea and land, and boasting bold flavours.

Scandinavians love their spuds, so to honour that, we’ve created Spring Potato Salad lightened with fresh Ontario peas, green onions, dill, white wine vinegar and grainy Dijon mustard. Serve in lettuce-lined bowls to add crunch and visual flair.

As the Danes say, “velbekomme” — “bon appetit.”

Preparation Time: 15 minutes

Cooking Time: 10 minutes

Serves: 8

Ingredients:

•1-1/2 lb (750 g) Ontario Potatoes, peeled (if desired), cut into chunks

•1 lb (500 g) fresh Ontario Peas

•2 tbsp (25 mL) white wine vinegar

•3 tbsp (45 mL) olive oil

•1/2 tsp (2 mL) grainy Dijon mustard

•1/4 tsp (1 mL) salt

•1/2 cup (125 mL) thinly sliced Ontario Green Onions

•2 tbsp (25 mL) chopped fresh Ontario Dill

Preparation Instructions:

Place potatoes in medium saucepan. Cover with cold water and bring to boil. Cover, reduce heat and simmer until fork tender, 15 to 20 minutes. During last minute of cooking, add peas. Drain well. Place in large bowl; stir in 1 tbsp (15 mL) of the vinegar. Cool completely.

Meanwhile in small bowl, whisk remaining vinegar with oil, mustard and salt until blended. Toss potatoes with dressing, onions and dill. Taste and drizzle with a bit more vinegar if needed.

Nutritional Information:

1 Serving •Protein: 5 grams

•Fat: 5 grams

•Carbohydrate: 23 grams

•Calories: 160

•Fibre: 4 grams

•Sodium 90 mg

– Recipe & photo courtesy of Foodland Ontario

Recipes

Jun 9, 2016

Rhubarb Streusel Cake

Streusel meaning “something scattered or sprinkled,” this easy cake is loaded with tart, tangy rhubarb and sprinkled with a crumbly sugar and cinnamon mixture – the perfect picnic or party cake. Using quark, a German fresh cheese, gives the cake a delicious density.

Preparation Time: 20 minutes

Baking Time: 40 minutes

Serves: 12

Ingredients:

•2-1/4 cups (550 mL) granulated sugar

•1 cup (250 mL) quark or Ontario Sour Cream*

•1/2 cup (125 mL) water

•2 Ontario Eggs, lightly beaten

•2-1/4 cups (550 mL) all-purpose flour

•1 tsp (5 mL) baking soda

•1/2 tsp (2 mL) salt

•4 cups (1 L) coarsely chopped Ontario Rhubarb

•1/4 cup (50 mL) butter, at room temperature

•1 tbsp (15 mL) ground cinnamon

Topping:

•35% Ontario Whipped Cream

Preparation Instructions:

Grease 13- x 9-inch (3.5 L) glass baking dish.

In large bowl, with wooden spoon, beat together 1-1/4 cups (300 mL) of the sugar, quark, water and eggs until smooth. Stir in 2 cups (500 mL) of the flour, baking soda and salt until smooth. Fold in 2-1/2 cups (625 mL) of the rhubarb. Pour batter into prepared dish; spread evenly. Sprinkle remaining rhubarb over batter.

In small bowl, with wooden spoon, beat the remaining sugar with butter until smooth. Stir in remaining flour until mixture is crumbly. Sprinkle mixture over top of the cake; dust with cinnamon. Bake in 350°F (180°C) oven for 40 minutes or until golden and tester inserted in centre of cake comes out clean. Let cool in pan on wire rack. Serve with a dollop of whipped cream.

*Note: Substitute sour cream for the quark and reduce water to 1/4 cup (50 mL).

Nutritional Information:

1 Serving •Protein: 6 grams

•Fat: 8 grams

•Carbohydrate: 59 grams

•Calories: 325

•Fibre: 1 gram

•Sodium: 256 mg

– Recipe & photo courtesy of Foodland Ontario

Monterey Jack Mason Jar Salad

Recipes

Jun 2, 2016

Ingredients

1 can (14 oz – 398 mL) flageolet beans, rinsed and drained

1 apple, diced

1/3 cup (75 mL) raisins

2 cups (500 mL) rice, cooked

2 tbsp (30 mL) sunflower oil

2 tbsp (30 mL) cider vinegar or white wine vinegar

Salt and freshly ground pepper

2 cups (500 mL) arugula or baby spinach

3 tbsp (45 mL) pumpkin seeds, toasted

1 cup (250 mL) Canadian Monterey Jack, diced

Preparation

In a large bowl, add flageolet beans, apple, raisins and rice. In a small bowl, mix sunflower oil with cider vinegar. Add dressing to the salad and mix well. Season with salt and pepper.

Divide mixture among 3 or 4 mason jars, add arugula, pumpkin seeds and top with Monterey Jack. Refrigerate until ready to serve.

– Recipe and photo courtesy of Dairy Farmers of Canada

Salami and Fresh Mozzarella Paninis

Recipes

May 26, 2016

Ontario salami is complemented with fresh mozzarella, basil leaves and a flavourful pesto. Serve with a fresh green salad for an easy but upscale lunch.

12 slices crusty Italian bread

1/4 cup (50 mL) olive oil

12 slices Ontario salami of soppressata

6 large slices fresh Mozzarella cheese (12 smaller slices)

12 basil leaves

2 tbsp (25 mL) pesto

Brush one side of each piece of bread with olive oil. Top 6 of the slices on the un-oiled side with salami slices, mozzarella and basil leaves.

Brush pesto over the unoiled side of the remaining bread slices and top to make 6 sandwiches (oiled sides out).

Grill sandwiches over medium high heat in a panini press or skillet until golden and cheese is melted. Slice in half and serve immediately.

Makes 6 servings.

PER SERVING: about 450 cal, 21 g pro, 35 g total fat (16 g sat fat), 11 g carb, 1 g fibre, 85 mg chol, 450 mg sodium. %RDI: iron 8%, calcium 6%, vit A 2%, vit C 0%

– Recipe and photo courtesy of Ontario Meat & Poultry

American Chop Suey

Recipes

May 19, 2016

This super tasty American Chop Suey is adapted and slightly modified from a New England dish that was very popular around the dinner table.

1 pound lean ground beef
1 punnet white or crimini mushrooms, chopped
1 tablespoon olive oil
1 small onion, finely chopped
1 clove garlic, finely chopped
1 large green bell pepper, diced
1 teaspoon sea salt
½ teaspoon pepper
1 tablespoon Worcestershire sauce
1 teaspoon sugar
2 tablespoons tomato paste
1 28-ounce can of diced tomatoes
2 15-ounce cans tomato sauce
1 tablespoon chili powder (Add more or less, depending on your heat tolerance)
1 pound cooked elbow macaroni

In a large saucepan, add olive oil and sauté onions, garlic and peppers for about 5 minutes. Add in ground beef, mushrooms, salt and pepper. Cook, stirring occasionally, until ground beef is thoroughly cooked.
Add in diced tomatoes, tomato sauce, tomato paste, Worcestershire sauce, and sugar; stir well. Allow sauce to boil for about 5 minutes. Reduce heat and simmer.
Add cooked macaroni to meat and mushroom sauce and stir to combine. Adjust salt and pepper and add in chili powder. Give a good stir to ensure all flavours have come together.
Serve hot. Sprinkle with grated parmesan cheese and serve with garlic bread.

– Recipe & photo courtesy of Beef Farmers of Ontario

Warm German Potato and Asparagus Salad

Recipes

May 12, 2016

Ontario asparagus brightens and enhances the classic German potato salad. Perfect alongside grilled steak, pork or chicken.

Preparation Time: 10 minutes

Cooking Time: 27 minutes

Serves: 4 to 6

Ingredients:

•3 cups (750 mL) peeled and cut into chunks Ontario Potatoes

•4 slices Ontario Bacon

•1 small Ontario Onion, finely chopped

•1/4 cup (50 mL) apple cider vinegar

•3 tbsp (45 mL) granulated sugar

•2 tbsp (25 mL) water

•1 tbsp (15 mL) grainy Dijon mustard

•1/2 tsp (2 mL) salt

•Pinch pepper

•1 lb (500 g) Ontario Asparagus, trimmed and chopped into 2-inch (10 cm) pieces

Preparation Instructions:

Place potatoes in medium pot; cover with cold water. Bring to boil, cover and cook until fork tender, 10 to 15 minutes; drain and set aside.

Meanwhile, in large deep skillet over medium-high heat, cook bacon, turning as needed, until crisp, 3 to 6 minutes. Transfer bacon to paper towel-lined plate to absorb excess fat. Chop or crumble bacon, set aside.

Pour off all but 2 tbsp (25 mL) bacon fat from skillet. . Add onion to skillet and cook over medium heat until golden, about 3 minutes. Add vinegar, sugar, water, mustard, salt and pepper and bring to boil. Add potatoes and asparagus and cook until asparagus is tender-crisp, about 3 minutes, transfer to serving platter. Top with crumbled bacon; serve warm.

Tip: Potatoes, bacon and onion dressing can be made ahead. Ten minutes before serving, finish by reheating the dressing and potatoes, then cooking the asparagus.

Nutritional Information:

1 Serving (when recipe serves 6): •Protein: 6 grams

• Fat: 7 grams

• Carbohydrate: 25 grams

• Calories: 180

• Fibre: 3 grams

• Sodium: 390 mg

– Recipe & photo courtesy of Foodland Ontario