Rich and comforting, this satisfying gratin goes equally well with both roasts and stews. Carrots can be substituted for parsnips so you have a nice layer of contrasting orange colour through the middle.

Preparation Time: 30 minutes

Cooking Time: 90 minutes

Baking Time: 45 minutes

Serves: 8

Ingredients:

•1/2 cup (125 mL) butter, at room temperature

•1 tbsp (15 mL) vegetable oil

•3 Ontario Carrots, thinly sliced diagonally

•4 Ontario Onions, thinly sliced

•Salt and pepper

•3 lb (1.5 kg) Ontario Potatoes, peeled and quartered (about 9)

•1-1/2 lb (750 g) Ontario Rutabaga, peeled and cut into wedges

•8 cloves Ontario Garlic, peeled

•3 Ontario Parsnips, peeled and sliced

•2 bay leaves

•1 tbsp (15 mL) chopped fresh Ontario Thyme Leaves, stems reserved

•1 tbsp (15 mL) chopped fresh Ontario Oregano Leaves, stems reserved

•4 cups (1 L) sodium-reduced chicken broth

•1 cup (250 mL) grated Ontario Cheddar Cheese

Preparation Instructions:

    In large skillet, heat 2 tbsp (25 mL) of the butter and oil over medium heat. Cook carrots until browned; remove with slotted spoon and set aside.

    In same skillet, add onions and pinch of salt. Cook over medium heat until lightly browned, 6 to 8 minutes. Reduce heat to medium-low and cook, stirring occasionally until deep golden brown, about 40 minutes.

    Meanwhile, in large pot, combine potatoes, rutabaga, garlic, parsnips and bay leaves.  With kitchen string, tie thyme and oregano stems together; add to pot. Add broth to just cover vegetables, adding water if necessary. Bring to boil; reduce heat and simmer uncovered until vegetables are tender, about 30 minutes. Drain. Remove and discard bay leaves and herb stems.

Return vegetables to pot and add remaining butter. With potato masher, mash until fairly smooth. Stir in chopped thyme and oregano and season to taste with salt and pepper. Transfer half the mashed vegetables to buttered 13- x 9-inch (3.5 L) baking dish. Cover with an overlapping layer of carrot slices, thin layer of caramelized onions and about 1/4 cup (50 mL) of the cheese. Cover with remaining mashed vegetables, caramelized onions and cheese. (Gratin can be prepared up to this point one day in advance. Cover and refrigerate.)

Cover with foil and bake in 375°F (190°C) oven for 20 minutes. Uncover and bake for 25 minutes or until heated through and cheese begins to brown.

Nutritional Information:

1 Serving •Protein: 11 grams

•Fat: 18 grams

•Carbohydrate: 56 grams

•Calories: 420

•Fibre: 7 grams

•Sodium: 580 mg

(NC) Fall is when Canadians start looking for hearty comfort food. But dishes that warm the soul don’t have to be the calorie bomb we often expect. Rose Reisman, cookbook author and renowned healthy living advocate, serves up a new take on a family favourite, with only 270 calories and a healthy 25.6g of protein per serving.

Makes 8 servings

Cooking Time: 25 minutes

Ingredients

• 1 lb extra-lean ground beef

• 1 1/2 cups finely diced onion

• 3/4 cup frozen edamame

• 3/4 cup homemade or store-bought tomato sauce

• 3/4 cup finely diced carrots

• 1/3 cup low-sodium beef (or chicken) stock

• 2 tsp crushed garlic

• 1 1/2 tbsp all-purpose flour

• 1 1/2 tbsp tomato paste

• 1 tbsp Mazola Corn Oil

• 1 tsp dried basil

• Pinch of salt and pepper

Topping

• 1 1/2 lb butternut or acorn squash, cut into cubes

• 3/4 cup shredded aged white cheddar cheese

• 3 tbsp grated Parmesan cheese

• 2 tbsp Mazola Corn Oil

• Pinch of salt and pepper

Instructions

    1. Preheat oven to 350°F. Lightly coat a 9-inch square baking dish and a large baking sheet with cooking spray.

    2. Place a large nonstick skillet, lightly coated with cooking spray, over medium-high heat. Add oil and onion and sauté for 3 minutes. Add garlic and carrots and sauté for 3 minutes. Add ground beef and sauté for 5 minutes or until no longer pink, breaking up the meat as it cooks.

    3. Add flour and cook for 1 minute. Add tomato paste, stock, tomato sauce, basil, salt and pepper. Cover and cook on low heat for 3 minutes or until thickened. Add edamame and cook for one minute. Place in baking dish.

    4. While meat mixture is being prepared, place squash onto baking sheet and roast for 25-30 minutes, until just tender. Place in a bowl and mash, adding corn oil, grated parmesan, salt and pepper. Spoon over meat filling, sprinkle with cheese and bake for 5 minutes.

    Full nutritional information and more recipes by Rose Reisman are available at www.makegood.ca.

2 cups  (500 mL) zucchini, grated

1/2 tsp  (2.5 mL) salt

Sufficient quantity of butter (optional)

3/4 cup  (180 mL) unbleached flour

3/4 cup  (180 mL) whole wheat flour

1 1/2 tsp  (7.5 mL) baking powder

1/2 tsp  (2.5 mL) baking soda

Pepper, to taste

Espelette pepper, to taste (optional)

1/4 tsp  (1 mL) garlic powder

1/2 tsp  (2.5 mL) nutmeg, grated

1/2 tsp  (2.5 mL) herbes de Provence

2  eggs

1 tsp  (5 mL) sugar

1/4 cup  (60 mL) unsalted butter, melted

3/4 cup  (180 mL) Canadian Quark cheese

2 tbsp  (30 mL) snipped chives

1 1/2 cups  (375 mL) Canadian Swiss cheese, grated

    Place the grated zucchini in a sieve. Add salt and mix. Let stand for 30 minutes at room temperature. Rinse in cold water and drain. Press firmly with your hands to extract as much water as possible.

    Preheat oven to 350°F (180°C). Grease a 12-cup muffin pan with butter or insert silicone or paper liners.

    In a large bowl, mix the flours, baking powder, pepper, Espelette pepper, nutmeg and herbes de Provence.

    In another bowl, beat the eggs with the sugar, butter and Quark. Using a rubber spatula, fold in the well-drained zucchini and Swiss cheese.

    Pour the liquid ingredients into the bowl with the dry ingredients and mix. Divide the batter among the muffin cups.

    Bake in the centre of the oven for about 35 minutes or until a toothpick inserted into the centre of a muffin comes out clean.

    Once cooled, store in an airtight container in the refrigerator for up to 5 days or in the freezer for 3 months.

    It takes about 1 medium zucchini to make 1 cup (250 mL) grated zucchini. You will therefore need 2 for this recipe.

    Replace Swiss cheese with Canadian Cheddar or Gouda.

    Add cubed ham or sliced olives to the batter.

    Replace Quark with the same amount of yogurt or milk.

Crisp apples and red cabbage add appealing texture to this warm rice salad. The addition of sweet cranberries and salty feta make this a satisfying lunch or light supper.

Preparation Time: 10 minutes

Cooking Time: 40 minutes

Serves 6 to 8

Salad:

2-1/4 cups (550 mL) sodium-reduced chicken broth or homemade turkey stock

1 cup (250 mL) brown and wild rice blend

2 Ontario Apples, chopped

1-1/2 cups (375 mL) cubed cooked Ontario Turkey

1 cup (250 mL) shredded Ontario Red Cabbage

1/2 cup (125 mL) diced Ontario Red Onion

1/2 cup (125 mL) crumbled Ontario Feta Cheese

1/2 cup (125 mL) dried  cranberries

1/3 cup (75 mL) chopped pecans, toasted

2 tbsp (25 mL) chopped fresh Ontario Parsley

Dressing:

3 tbsp (45 mL) each vegetable oil and apple cider vinegar

1 tsp (5 mL) Ontario Honey

1 tsp (5 mL) Dijon mustard

1/4 tsp (1 mL) each salt and pepper

    In medium saucepan, bring broth to boil. Add rice. Reduce heat to low; cover and simmer for 30 to 40 minutes or until rice is tender and liquid is absorbed. Let stand for 5 minutes; fluff with fork.

    Transfer to serving bowl and let cool for 10 minutes.

    Stir in apples, turkey, cabbage, onion, cheese, cranberries, pecans and parsley.

Dressing:

    In small bowl, whisk together oil, vinegar, honey, mustard, salt and pepper.

    Pour over rice mixture and toss to combine.

Nutritional Information:

1 Serving (when recipe serves 8):

PROTEIN: 13 grams

FAT: 13 grams

CARBOHYDRATE: 37 grams

CALORIES: 314

FIBRE: 4 grams

SODIUM: 227 mg

(NC) The fall months call for hearty meals and cozy, comfort fare. No need to spend hours in the kitchen preparing – using quality ingredients in even the simplest recipes can help to produce a dish that delivers on both flavour and satisfaction. Whip up this classic spaghetti recipe to bring hearty, rustic flavours to tonight’s dinner.

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 Spaghetti and Meatballs

Ingredients

Meatballs

• 1/2 lb (225 g) lean ground beef

• 1/2 lb (225 g) lean ground pork

• 1/2 cup (125 mL) finely grated Parmesan cheese

• 1/4 cup (50 mL) each dry bread crumbs and chopped parsley

• 1 egg

• 4 tsp (20 mL) Club House Seasoning for Spaghetti Sauce, Spicy

• 1/2 tsp (2 mL) Club House Ground Black Pepper

• 1 tbsp (15 mL) extra-virgin olive oil

Sauce

• 2 tbsp (30 mL) extra-virgin olive oil

• 3 cloves garlic, minced

• 1 tbsp (15 mL) Club House Seasoning for Spaghetti Sauce, Spicy

• 1 Club House Bay Leaf

• 1 can (796 mL) plum tomatoes, chopped

• 1 tsp (5 mL) granulated sugar

Directions

    1. Combine beef, pork, cheese, bread crumbs, parsley, egg, garlic, seasoning and pepper in large bowl. Mix with hands until just combined. Shape by heaping 1 tbsp (15 mL) portions into 24 meatballs and place on plate.

    2. Heat oil in large frying pan over medium heat. Cook meatballs in batches, turning, until browned all over, about 5 minutes. Transfer to plate.

    3. For the sauce, in the same pan, heat oil over medium heat. Add garlic, seasoning, bay leaf and cook, stirring for 30 seconds. Stir in tomatoes and sugar. Add meatballs and juices and bring to boil. Reduce heat and simmer, until sauce is slightly thickened and meatballs are no longer pink inside (internal temperature of 165°F/74°C), 10-15 minutes.

    4. Meanwhile, in large pot of boiling salted water, cook pasta according to package directions; drain. Serve topped with meatballs and sauce. Garnish with additional parmesan if desired.

Tips

    1. Use kitchen shears to cut up tomatoes in can to avoid a mess.

    2. Use a vegetable peeler for elegant Parmesan shavings as garnish.

Prep Time: 20 minutes

Cook Time: 20 minutes

Makes: 10 servings

More recipes are available online at flavour.ca.

Herb Roast Turkey with Cranberry Pecan Stuffing

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This turkey is butter-basted with herbs to preserve moistness and add flavour to the pan drippings for gravy.

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 Preparation Time: 20 minutes

Cooking Time: 15 minutes

Roasting Time: 4 hours

Serves 8 to 10

1 fresh Ontario Turkey (10 lb/5kg)

Stuffing:

1/4 cup (50 mL) butter or vegetable oil

2 Ontario Onions, chopped

3/4 cup (175 mL) diced Ontario Celery

1 clove Ontario Garlic, minced

8 cups (2 L) dry bread cubes (1/2-inch/2 cm)

1 cup (250 mL) pecan pieces,toasted

1 cup (250 mL) Ontario Cranberries, coarsely chopped

1/3 cup (75 mL) chopped fresh Ontario Parsley

1 tbsp (15 mL) each chopped fresh Ontario Sage and Summer Savory

1/4 cup (50 mL) sodium-reduced chicken broth (approx)

Herb Butter:

1/2 cup (125 mL) butter, at room temperature

1 tbsp (15 mL) minced Ontario Garlic

1 tbsp (15 mL) each chopped fresh Ontario Rosemary, Summer Savory and Thyme

Stuffing: In Dutch oven over medium heat, melt butter. Add onions and celery; cook, stirring often until softened, about 6 minutes. Stir in garlic; cook for 1 minute. Stir in bread cubes to coat well. Remove from heat, stir in pecans, cranberries, parsley, sage and savory. Stir in enough broth to lightly moisten bread. Set aside.

Herb Butter: In small bowl, blend together butter, garlic, rosemary, savory and thyme. Set aside.

    Prepare turkey by removing giblets, rinse inside and out; pat dry with paper towel. Fill neck cavity with some of the stuffing; close and secure skin with small metal skewer. Place remaining stuffing in main cavity. Tie legs together with kitchen string. Get under breast skin with fingers to loosen. Spread 1 to 2 tbsp (15 to 25 mL) herb butter under each side of breast. Spread 2 tbsp (25 mL) over the entire top. Melt remaining butter to use for basting.

    Place turkey on rack in roasting pan; tent with foil, tucking in sides but leaving ends open. Roast in 325°F (160°C) oven for about 3-1/2 hours, basting with melted herb butter. Remove foil to brown during last 30 minutes (cover legs and stuffing with foil if needed). Insert meat thermometer in thickest part of inner thigh, not touching bone. Turkey is done when thermometer reaches 185°F (85°C). Transfer turkey to large carving board and let stand 15 minutes. Remove stuffing from both cavities into warm serving dish. Make gravy with drippings, if desired.

Nutritional Information:

1 Serving

(When recipe serves 10):

PROTEIN: 47 grams

FAT: 35 grams

CARBOHYDRATE: 20 grams

CALORIES: 575

FIBRE: 3 grams

SODIUM: 475 mg

 Fruit and yogurt get special treatment in this dessert. Fragrant spices and a touch of sugar, along with roasting the peaches, add intense flavour and the spiced, glazed seeds add crunch. Layered with vanilla-perfumed thick and creamy yogurt and you’ve got a parfait fit for company, yet easy enough for every day.

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 Ingredients

3 tbsp  (45 mL) packed brown sugar

1/2 tsp  (2 mL) ground cinnamon

1/4 tsp  (1 mL) ground ginger

Pinch ground allspice

3 large peaches, cut into 1/2-inch (1 cm) wedges

1/2 cup  (125 mL) unsalted sunflower and/or pumpkin seeds

2 cups  (500 mL) plain Greek yogurt

1 tsp  (5 mL) vanilla extract

     Preheat oven to 400°F (200°C). Line a small baking sheet with parchment paper.

    In a small bowl, combine sugar, cinnamon, ginger and allspice.

    Place peaches in an 8-inch (20 cm) square glass baking dish; sprinkle with half of the sugar mixture and toss gently to coat. Spread in a single layer. Roast for about 15 to 20 minutes or until peaches are tender and lightly browned. Let cool slightly, or to room temperature.

    Meanwhile, in a small skillet, toast sunflower seeds and/or pumpkin seeds over medium heat, stirring constantly, for about 3 minutes or until starting to turn golden; add remaining sugar mixture cook, stirring, for about 2 minutes or until toasted and glazed. Spread out onto parchment paper and let cool.

    To assemble, in a bowl, combine yogurt and vanilla. Divide half of the yogurt equally among 6 dessert dishes and top with half of the roasted peaches, then half of the glazed seeds; repeat layers.

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 Tips

    The peaches can be roasted up to 8 hours ahead. Let cool, then cover and store at room temperature until assembling the parfaits. The seeds can be toasted up to 3 days ahead; once cooled, store in a cookie tin at room temperature. The parfaits are best assembled just before serving.

    Substitute 3 large black or red plums for the peaches; they may require about 5 minutes longer baking time depending on the firmness of the fruit.

Simple tips for softer, chewier cookies

(NC) There’s nothing sweeter than the joys of baking a fresh batch of cookies – especially the end results. Whether you’re baking for family, friends or treating yourself to a tasty delight, consider these simple tips the next time you’re pulling out the egg beaters and measuring cups to guarantee soft and chewy cookies every time.

    Substitute margarine for butter: Margarine is the baker’s best friend. It can be used straight from the fridge to help you make some of the softest and chewiest cookies around. Not only that, soft non-hydrogenated margarine, like Becel Buttery Taste margarine, contains 80 per cent less saturated fat than butter, and has zero trans-fat. It can be substituted on a 1:1 ratio in any recipe that calls for butter or oil.

    Take your time with prep: Measure out ingredients beforehand to ensure you have exactly what you need. This will save time and avoid forgetting any steps.

    Be creative: Think outside the recipe box and create your own custom cookies with Becel Anything Goes Cookie Dough! This kitchen tested bakery-style cookie dough is the perfect base to create all your favourite cookie recipes. Satisfy any craving by adding blueberries, cranberries, flaxseeds, cinnamon, chocolate chips, oatmeal or almonds. One cookie recipe, endless options!

    Let it cool completely before taking a bite: Hands off – even after you remove your treats from the oven, flavours are still developing and textures are setting in.

24 servings –  Prep Time: 10 minutes –  Cook Time: 30 minutes

Ingredients:

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

• 1 tsp. (5 mL) baking soda

• 1/2 tsp. (2 mL) salt

• 1 cup (250 mL) Becel Buttery Taste margarine

• 1 cup (250 mL) firmly packed light brown sugar

• 1/4 cup (60 mL) granulated sugar

• 2 large eggs

• 1 tsp. (5 mL) vanilla extract

• 1 cup unsweetened pure pumpkin puree

• 1 cup semi-sweet chocolate chips (optional)

• 1 tsp. PLUS 1/8 tsp. ground cinnamon, divided

• 1/2 tsp. ground ginger

• 3 ounces reduced fat cream cheese, at room temperature

• 2 Tbsp. confectioners sugar

• 1 Tbsp. milk

Directions:

    Preheat oven to 375°F (190° C). Spray large nonstick, ovenproof skillet with no-stick cooking spray; set aside. Combine flour, baking soda and salt in medium bowl; set aside. Beat Becel Buttery Taste margarine with sugars in large bowl using electric mixer until light and fluffy, about 3 minutes. Beat in eggs and vanilla until blended. Gradually add in flour mixture; beat just until blended. Stir in pumpkin, chocolate chips (optional), 1 tsp. (5 mL) cinnamon and ginger. Spread into prepared skillet. Bake 30 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack. Combine cream cheese, remaining 1/8 tsp. cinnamon, confectioners sugar and milk in small bowl. Drizzle over cake. Cut into 24 pieces.

    More nutrition information and baking ideas are available at Becel.ca.

    www.newscanada.com