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Saturday, March 31, 2012

FUZZY BANANA NAVEL



















(Courtesy of Dole)


Ingredients:
2 medium, ripe bananas, peeled and quartered
2 cups (500ml) orange or orange cream sherbet, slightly softened
1 cup (250ml) orange juice
1/2 cup (125ml) vodka or to taste

Directions:
Combine bananas, sherbet, juice and vodka in blender or food processor.
Cover; blend until smooth.

Serves 4.

SHRIMP RISOTTO WITH BABY PEAS



















Be sure to buy shrimp in the shells for this dish.  Making a quick
stock with the shells gives this pretty risotto a more complex
flavor.


1 lb. (500g) medium shrimp, deveined, shells reserved
4 cups (1L) water
2 cups (500ml) chicken or vegetable broth
1 Tbsp. (15ml) butter or margarine
1 1/2 tsp. (7ml) salt
1/8 tsp. (.4ml) ground fresh pepper
1 Tbsp. (15ml) olive oil
1 small onion, finely chopped
2 cups (500ml) Arborio rice (Italian short-grain rice)
1/2 cup (125ml) dry white wine
1 cup (250ml) frozen baby peas, rinsed
1/4 cup (50ml) chopped fresh parsley

Devein shrimp and set aside. Do not throw out shells. In a three-quart
saucepan, combine water, broth, and shrimp shells. Heat to boiling over
high heat. Reduce heat; simmer 20 minutes. Strain broth through sieve into
bowl and measure.  If needed, add water to equal 5-1/2 cups (1L plus
375ml). Return broth to same clean saucepan; heat to boiling. Reduce heat
to maintain simmer; cover.

In a 4-quart saucepan, melt butter over medium-high heat. Add shrimp,
1/2 tsp. (2ml) salt, and pepper; cook, stirring, until shrimp are just opaque
throughout, about 2 minutes. Transfer to bowl.

In same saucepan, heat oil over medium heat. Add onion and cook until
tender, about 5 minutes. Add rice and remaining salt; cook, stirring
frequently, until rice grains are opaque. Add wine; cook until wine has
been absorbed.  Add about 1/2 cup  simmering broth to rice.
stir until liquid has been absorbed. Continue cooking, adding remaining
broth 1/2 cup (125ml) at a time and stirring after each addition, until all
liquid has been absorbed and rice is tender but still firm, about 25 minutes.
(Risotto should have a creamy consistency.) Stir in frozen peas and shrimp
 and heat through.

Stir in parsley.

Serves 4.

Bacon pancakes with walnut butter and caramelized onions

Published On Wed Oct 12 2005

You eat bacon with pancakes, so why not in them/

This is adapted from the book From Emeril's Kitchens:
Favorite Recipes From Emeril's Restaurant  (HarperCollins
Canada, 2003, $39.95) by Emeril Lagasse.
The Walnut Butter is almost as irresistible as the bacon.

INGREDIENTS
WALNUT BUTTER:
1/2 cup walnut pieces
1/2 cup butter, at room temperature
1 shallot, minced
1/2 tsp salt

CARAMELIZED ONIONS:
1/4 cup butter
1 lb (450) onions, thinly sliced

PANCAKES:
6 slices thick-cut bacon (about 10 oz/280 g), chopped
2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
1 large egg
2-1/4 cups buttermilk

DIRECTIONS
For Walnut Butter, spread walnuts on baking sheet. Toast in preheated
400F oven until fragrant, 5 to 7 minutes. Cool briefly. Chop coarsely.
Place in medium bowl. Add butter, shallot and salt. Blend well. Reserve.

Place on sheet of plastic wrap. Form cylinder about 1 inch in diameter
by rolling and shaping butter mixture in plastic. Twist ends to seal.
Refrigerate until firm, about 1 hour. Slice into thin coins. (Makes
about 2/3 cup; you will have some left over.)
For onions, melt butter in medium skillet over medium-high heat. Stir in
onions. Reduce heat to medium-low. Cook, stirring occasionally, until
golden brown and very soft, about 30 minutes.

For pancakes, cook bacon in large skillet over medium heat until crisp,
about 5 minutes. Remove with slotted spoon. Drain on paper towels,
reserving fat.

In large bowl, stir together flour, baking powder and salt. Add egg to
buttermilk in measuring cup; whisk to blend. Add to flour mixture. Stir
just until blended; do not overmix. Stir in bacon.

Lightly brush non-stick griddle or large skillet on medium-high heat with
reserved bacon fat. Cooking in batches, ladle out about 1/4 cup batter
for each pancake. Cook until bubbles appear on top, about 3 minutes.
Flip. Cook until browned, about 3 minutes. Transfer to platter. Cover
to keep warm. Brush pan with fat as needed.

To serves, top each warm pancake with slice of Walnut Butter
and some hot onions.

Makes about 16.

Star tested by Susan Sampson

Banana pancakes

Published On Wed Mar 26 2008


Super nutritious bananas star in these good-for-you pancakes
from The Guy Can't Cook (Whitecap) by Calgary food
write Cinda Chavich.

INGREDIENTS
1/2 cup whole-wheat flour
1/2 cup all-purpose flour
1-1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp ground cinnamon
2 tbsp granulated sugar
Pinch of salt
1 cup buttermilk or plain yogurt
2 tbsp melted butter or canola oil + more for pan
1 large egg
2 mashed bananas (about 3/4 cup)
Extra sliced bananas
Maple syrup

DIRECTIONS
In large bowl, combine flours, baking powder, baking soda, cinnamon,
sugar and salt. In separate bowl, whisk together buttermilk or yogurt,
butter or oil, egg and bananas.

Make well in centre of dry ingredients and add banana mixture.
Stir with fork until barely moistened.


Heat nonstick skillet over medium-high heat and brush with oil or melted
butter. Reduce heat to medium and spoon in 3 tablespoons batter for
each 4-inch pancake. When bubbles rise and break surface, turnove.
Cook about 2 minutes, until nicely browned. Transfer to plate. Keep
pancakes warm in preheated 200F oven.

To serve, top with sliced bananas and maple syrup.

.Makes 12 Pancakes. 

Blueberry cornmeal pancakes with maple caramel sauce

Published On Wed Jul 18 2007


Adapted from Sara Foster's Casual Cooking:  More Fresh
Simple Recipes From Foster's Market (2007).  Foster likes
to serve these for dessert, but they make a lovely brunch
dish, too.

INGREDIENTS
SAUCE:
1 cup maple syrup
2 tbsp whipping cream
1 tbsp vanilla extract

PANCAKES:
3/4 cup all-purpose flour
1/2 cup yellow cornmeal
2 tbsp granulated sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/8 tsp kosher salt
2 large eggs, separated
1 cup buttermilk
1/4 cup unsalted butter, melted, cooled
1 tsp vanilla extract
2 tbsp brown sugar
6 oz (170 g) blueberries (about 1 cup)

DIRECTIONS
For sauce, bring syrup to boil in small pan on medium heat. Reduce to low.
Simmer 3 minutes, stirring occasionally, until thickened. Remove from
heat. Stir in cream and vanilla. Set aside
.
For pancakes, stir together flour, cornmeal, granulated sugar, baking
powder, baking soda, cinnamon and salt in large bowl.

In medium bowl, whisk together egg yolks, buttermilk, 3 tablespoons
butter and vanilla.

In another medium bowl, beat egg whites with electric mixer on
medium-high speed until soft peaks form.

Stir buttermilk mixture into flour mixture until just blended. Do not
overmix. Gently fold in egg whites.

Heat griddle to 350F. Brush with half the remaining butter. Make
10 pancakes by dolloping about 2 tablespoons batter on to griddle for
each one. Cook 2 to 3 minutes, until bubbles appear on surface. Sprinkle
half the brown sugar equally over tops. Sprinkle 4 blueberries on each
pancake. Flip. Cook about 2 minutes, until golden brown on bottom.
Transfer to platter; cover with foil to keep warm. Brush griddle with
remaining butter. Repeat with remaining batter, brown sugar and most
of blueberries.

To serve pancakes, drizzle with some sauce and garnish with remaining
blueberries. Serve remaining sauce alongside.

Makes about 20.

Star tested by Susan Sampson.

Friday, March 30, 2012

BANANA COCONUT SOUP



















(Courtesy of Dole)

Ingredients:
1/4 cup (50ml) sliced green onions
2 garlic cloves, sliced
1 Tbsp. (15ml) canola oil
1-1/2 cups(375ml) lower sodium vegetable broth
3/4 cup (175ml) light coconut milk
2 Tbsp. (30ml) reduced sodium soy sauce
1/2 tsp. (2ml) sugar
1/4 tsp. (1ml) black pepper
1 large banana, sliced, divided
1 large fresh red chili, sliced diagonally, divided
1/4 tsp. (1ml) black pepper
1 lime sliced or quartered
Fresh cilantro

Directions:
Saute green onions and garlic in oil in medium saucepan until tender,
3 to 5 minutes.

,Add vegetable broth, coconut milk, soy sauce, sugar and pepper;
bring to boil. Reduce heat; simmer 5 to 8 minutes. Cool slightly.

Pour into blender or food processor container. Add 3/4 banana slices
and red chili. Cover; blend until smooth.

Return soup mixture to saucepan add remaining 1/4 banana slices
and chili; heat through.

Garnish each serving with lime and cilantro, if desired.

Serves 2 - 3

ISLAND KABOBS WITH TROPICAL FRUIT SALSA














(Courtesy of Dole)

Ingredients:
2 ripe, firm bananas, peeled, each cut into 6 pieces,
          plus 1 ripe banana, peeled and diced
12 chunks fresh pineapple
16 extra large or jumbo shrimp, shelled and deveined
1 green or red bell pepper, cut into 8 pieces
2 Tbsp. (30ml) lime juice
2 Tbsp. (30ml) olive oil
1/2 tsp. (2ml) ground allspice
1 mango, peeled and diced
1 Tbsp. (15ml) chopped cilantro or mint
1 green onion, minced
2 to 3 tsp. (10-15ml) minced jalapeno pepper

Directions:
Thread 12 banana pieces, pineapple, shrimp and bell pepper pieces
onto skewers.

Whisk together lime juice, oil and allspice in small bowl. Brush 2
tablespoons over kabobs.

Combine remaining marinade with diced banana, mango, mint, green
onion and jalapeno pepper. Place in a serving dish.

Grill kabobs over medium high heat 8 to 10 minutes, turning once or
until the shrimp are opaque. Arrange the kabobs on top of the salsa.

Serves 4.

Apple and hazelnut pancakes

Published On Thu Sep 28 2006
INGREDIENTS
1-2/3 cups all-purpose flour
1/2 tsp baking soda
Pinch salt
2 tbsp granulated sugar
1 cup buttermilk
1 egg
1 small apple (about 6 oz/175 g), cored, finely chopped
1/3 cup hazelnuts, toasted, skinned, chopped
1 tbsp oil
1/4 cup maple syrup

DIRECTIONS
In large bowl, stir together flour, baking soda, salt and sugar.

Lightly beat buttermilk with egg. Pour into well in centre of flour mixture.
Stir mixture to make smooth, thick batter.  Stir in apple and
hazelnuts.

Lightly brush griddle or non-stick skillet with some of the oil. Turn heat
to medium. For each pancake, drop heaping tablespoon of batter on
to hot griddle or skillet. Spread slightly with spoon.

Cook about 2 minutes or till bottom is golden. Flip, press down lightly
with spatula, and cook until golden and cooked through, about 2 minutes.
Cook in batches, reducing heat if necessary and brushing griddle or
skillet with oil as needed. Place pancakes on platter and keep warm.

Warm maple syrup briefly in small pan or microwavable measuring
cup. Drizzle over pancakes.

Makes 16, each with 106 calories, 3 grams fat,
18 grams carbohydrate and 0.9 grams fibre.


Star tested by Susan Sampson

Fluffy corn and goat cheese omelettes

Published On Wed May 31 2006


This is a "no-shop meal," meaning many people can conjure
this from staples already in their fridges, freezers and cupboards.

If you use a skillet that doesn't have a plastic or wooden handle,
you can stick your omelets under the broiler for about 30 seconds to
set the tops before stuffing and folding.

From "Real Simple Meals Made Easy:
Quick and Delicious Recipes for Every Night of the Week."

INGREDIENTS
6 large eggs, separated
1/2 tsp kosher salt
1/4 tsp black pepper
1 cup corn kernels
2 tbsp unsalted butter
1/2 cup crumbled goat cheese (about 2 oz/30 g)
1 tbsp chopped chives

DIRECTIONS
In medium bowl, whisk together egg yolks, salt, pepper and corn.

In separate medium bowl, using electric mixer on medium, beat egg
whites until soft peaks form, about 30 seconds. Gently whisk into egg
yolk mixture until well-blended.

In small, 8-1/2-inch, non-stick skillet, melt 1 tablespoon butter over
medium heat. Add half egg mixture. Cook, without stirring, until eggs
have barely set, about 1 minute. Use spatula to lift edge of omelette so
uncooked egg flows underneath. Cook, without stirring, until top is almost
set, about 2 minutes. Sprinkle half cheese and half chives over half omelette.
Using spatula, fold other half of omelette over filling. Cook until set. Tilt
skillet; slide omelette on to plate.

Repeat with remaining butter, egg mixture, cheese and chives.

MAKES 2.

Puffy corn omelette

Published On Wed Jan 25 2006
A 1963 recipe, from Gourmet magizine, produces a
souffle/omlet hybrid,

INGREDIENTS
3 ears corn, husked (2 to 2-1/2 cups kernels)
3 tbsp unsalted butter, melted
1/2 tsp + pinch salt
1/2 tsp pepper
4 large eggs, separated
2 tbsp finely chopped chives

DIRECTIONS
Add corn to medium saucepan of boiling, salted water. Remove from
heat. Cover. Let stand 10 minutes; drain. When cool enough to handle,
cut kernels from cobs into small bowl, then scrape cobs over bowl to
extract "milk." Mix in butter, 1/4  teaspoon salt and 1/4 teaspoon pepper
In medium bowl, whisk yolks with remaining 1/4 teaspoon salt
and 1/4 teaspoon pepper.

In separate medium bowl, beat whites with pinch salt using electric mixer
at medium speed until they just hold stiff peaks. Fold one-third of whites
into yolks to lighten. Fold in remaining whites, gently but thoroughly.
Fold in corn mixture and chives.

Transfer mixture to pie plate. Bake in centre of preheated 350F oven
until pale golden and set, 15 to 18 minutes.

Makes 4 main-course servings.

Star tested by Jennifer Bain

Thursday, March 29, 2012

CHOCOLATE DIPPED STRAWBERRIES



















These chocolate covered strawberries look almost too gorgeous
to eat - but don't let that stop you!
(Courtesy of California Strawberries)


Ingredients:
4 cups (1L) strawberries, carefully washed and dried
1/2 cup (125ml) semisweet chocolate chips
1/2 cup (125ml) milk chocolate chips
1/2 cup (125ml) white chocolate chips
Finely chopped toasted almonds or pistachios (optional)

Directions:
Line large baking sheet with waxed paper. In separate small, microwave-
safe bowls, melt chocolates, one at a time, in microwave at medium power,
allowing 1 1/2 to 2 minutes each. Stir until smooth. Holding strawberry by
stem end, dip into chocolate to cover about three-fourths of berry; dip into
nuts, if desired, and lay on baking sheet. Repeat with remaining strawberries,
chocolate and nuts. Refrigerate until chocolate is set.

For Double-and Triple-Dipped strawberries: After first coating of
chocolate is set, dip into contrasting chocolate, leaving part of the first
chocolate exposed. Repeat with third chocolate, if you wish, allowing
each layer to set between dips.

To drizzle strawberries with chocolate: microwave chocolate in small
plastic bag until melted; squeeze into one corner of bag. With scissors,
cut a small hole in corner of bag, and move back and forth over
strawberries, squeezing bag gently. Refrigerate until set.

Makes about 8 servings (3 strawberries per serving)

Did you know?
-- The classic Beatles song 'Strawberry Fields Forever' was inspired
by the name of a Salvation Army Children's Home just around the
corner from John Lennon's childhood home.

-- The Daiquiri, originally a Cuban cocktail was reinvented with the
help of strawberries to become one of the most popular drinks for a
hot summer's afternoon.

-- Nicole Kidman is considered to be the perfect Strawberry Blonde,
described as light reddish-blonde, because of the perfect shade of her
hair mixed with the ideal skin tone and her blue eyes.

-- 'Stamped Strawberries' is a classic Andy Warhol print from 1959
and Renoir used the berries as the inspiration for his painting 'Strawberries'.

--British actress Catherine Zeta Jones believes strawberries are great
natural ways to clean your teeth and she has claimed that they are
her secret for keeping her teeth white and polished!

STRAWBERRY AND GOAT CHEESE PIZZA
















This pizza offers an exotic flavor burst thanks to the different
vinegars, the smoothness of the cheeses and the sweet surprise
of the strawberries. (Courtesy of California Strawberries)


Ingredients:
3 Tbsp. (45ml) white balsamic vinegar
3 Tbsp. (45ml) extra virgin olive oil
1/4 cup (50ml) aged balsamic vinegar
Prepared pizza dough
1/2 cup (125ml) softened goat cheese
4 cups (1L) fresh strawberries, hulled and quartered
1/4 cup (50ml) crumbled goat cheese
Coarsely ground black pepper
Baby arugula or mixed greens

Directions:
Simmer white balsamic vinegar until reduced to 1 1/2 Tbsp. (22ml)
Whisk in extra virgin olive oil. Set aside.

Simmer aged balsamic vinegar until reduced to about 4 tsp (20ml). Set aside.

Heat oven to 400F (200C). On lightly floured surface, divided pizza
dough into four pieces. Roll each piece of pizza dough into an 8-in.
(20cm) circle. Place on a baking sheet; bake in oven 10 minutes or
until firm and slightly brown.

Spread pizzas with softened goat cheese. Toss strawberries with white
balsamic vinaigrette; arrange strawberries evenly on goat cheese.
Bake 10 minutes more. Remove from oven; scatter crumbled goat
cheese on top. Drizzle with aged balsamic reduction; sprinkle with
black pepper. Garnish pizzas with a few leaves of arugula or mixed greens.

Makes four pizzas.

Chicken liver and red wine omelet

Published On Wed Nov 23 2005


INGREDIENTS
3-1/2 tsp butter
1 tbsp minced shallots
3 tbsp cleaned, diced chicken livers
Kosher salt to taste
2 tbsp fruity red wine
3 eggs, lightly beaten

DIRECTIONS
Melt 2 teaspoon butter in 7 to 8 inch, non-stick skillet over medium
heat.  Add shallots. Cook until tender, about 6 minutes. Raise heat to high.
Add livers. Saute 30 seconds, shaking pan, until seared on all sides.
Season with salt. Add wine. Cook until wine evaporates.

Pour liver and juices into bowl with beaten eggs. Season with salt.

Wipe skillet clean. Over medium-high heat, melt remaining 1-1/2 teaspoons
butter. When butter foams, add liver and egg mixture. Pull sides of egg
into center as it sets, and let raw eggs run underneath and set. Repeat
several times until most layers of eggs are set while top layer remains
creamy and moist.

Using spatula, fold egg in half. Slide on to warmed plate.

Makes 1 serving.

Adaped from the 2004 cookbook, Williams-Sonoma San Francisco:
Aithentic Recipes Celebrating The Foods of the World.

Fiddlehead omelette

Published On Wed May 24 2006


This recipe comes via New-Brunswick.net from Ross and
Willa Mavis, innkeepers in Inn on the Cove in Saint John.

INGREDIENTS
12 fiddleheads, trimmed
1 tbsp butter
1 tsp grated lemon zest
3 large eggs
2 tbsp milk or water
2 tbsp grated cheddar cheese
Salt + pepper to taste

DIRECTIONS
Add fiddleheads to small saucepan of boiling, salted water. Cook
10 minutes. Rinse under cold, running water; drain well.

In small, non-stick skillet, melt butter over medium-high heat. Add
fiddleheads and zest; cook 1 minute.

In small bowl, whisk eggs with milk or water. Pour over fiddleheads.
As eggs set, lift edges of omelette with spatula and let liquid egg flow
under. Cover; cook 1 minute until nearly set.

Sprinkle with cheese, salt and pepper. Fold omelet in half. Reduce
heat to low; cook 1 minute. Cut into 2 wedges.

Makes 2 servings.

Star tested Jennifer Bain

Oatmeal banana brûlée

Published On Wed Jan 30 2008
This comes from Westin Hotels & Resorts, which has launched a
SuperFood-focused menu -- full of fruits, vegetables, grains and
proteins known to improve well-being and longevity.

INGREDIENTS
4 cups water
1 cup steel-cut oats
Salt to taste
1 tbsp unsalted butter
2 bananas, cut into 1/2-inch pieces
5 tbsp sugar in the raw

DIRECTIONS
In medium saucepan, bring water to boil over high heat. Add oatmeal;
stir well. Reduce heat to medium-low. Simmer, uncovered and stirring
occasionally, to desired doneness, about 20 to 30 minutes. Season with
salt. Let stand 5 minutes.

In medium skillet over medium heat, melt butter. Add bananas and
1 tablespoon sugar. Cook, stirring gently until golden, about 5 minutes.

Divide oatmeal among 4 bowls. Top each with equal portion bananas.
Sprinkle 1 tablespoon sugar on each portion. Caramelize tops using
crème brûlée torch. Or, if using ovenproof bowls, put under preheated
broiler 5 minutes.

Makes 4 servings.

Wednesday, March 28, 2012

STRAWBERRY MUDDLE COCKTAIL



















Have you muddled yet?  This trendy technique for blending drinks
creates perfectly juicy and flavorful cocktails that will delight your
guests.  (Courtesy of California Strawberries)


Ingredients:
2 large or 3 small fresh strawberries, stemmed
1 Tbsp. (30ml) simple syrup, or to taste
2 slices lemon
6 oz. (3/4 cup/175ml) prosecco
Crushed ice
Mint leaf

Directions:
In a glass, muddle strawberries to a fine pulp. Add simple syrup
to taste. Place lemon slices on top of strawberries and punch out
centres, leaving rinds in glass. Gently pour in prosecco; do not stir.
Layer top of glass with ice, garnish with mint.

Makes 1 cocktail

STRAWBERRY SHRIMP CEVICHE















This cool and elegant appetizer perfectly blends freshness with
sweet, savoury flavors and a dash of spice,
(Courtesy of California Strawberries)

Ingredients:
3/4 lb. (375g) cooked peeled shrimp
1-1/2 cups (375ml) peeled seeded diced cucumber
3/4 cup (175ml) diced red onion
1-1/2 Tbsp. (22ml) chopped, seeded jalapeno peppers
1-1/2 cups (375ml) quartered, stemmed strawberries
3 Tbsp. (45ml) chopped cilantro

Ceviche Dressing
Ingredients:
1/4 cup (50ml) chopped, stemmed strawberries
1/4 cup (50ml) chopped plum tomatoes
2 Tbsp. (30ml) olive oil
4 Tbsp. (60ml) fresh lime juice
4 tsp. (20ml) red wine vinegar
2 tsp. (10ml) chopped, seeded jalapeno peppers
1 tsp. (5ml) sugar
1/2 tsp. (2ml) salt
1/4 tsp. (1ml) Worcestershire sauce

Directions:

To make ceviche dressing: in blender or food processor, puree all
ingredients until smooth.

In large bowl, toss shrimp, cucumber, onion and peppers with ceviche
dressing. Refrigerate, covered, at least 30 minutes but no more than
4 hours. Just before serving, add strawberries and cilantro; mix gently
but thoroughly.

Makes 6 appetizer servings.

Jamaican peanut porridge

Published On Wed Mar 24 2010
Peanjut porridge has taken off in Jamaica, where it's a popular
street vendor breakfast.  There are many variations.  At Untown Fine
Caribbean, a takeout joint in the Petro-Canada plaza at 900 Progress
Ave. (near Markham Rd. and Hwy. 401), Terence Simpson makes
it this way.

2 green plantains, chopped
2 cups unsalted peanuts
1 cup oats (large-flake or quick)
Pinch + 1/4 tsp kosher salt
2 cups water + more if needed
400-mL can coconut milk
1 tsp pure vanilla
1/4 tsp each: freshly grated nutmeg, ground cinnamon, ground allspice
1/2 cup sweetened condensed milk, or to taste

In blender or food processor, in batches if necessary, combine
plantains, peanuts, oats, pinch salt and 2 cups water. Puree until smooth.

Transfer mixture to medium pot. Stir in coconut milk. Bring to boil over
high heat. Reduce heat to low; cover. Simmer, stirring occasionally and
adding more water if mixture gets too thick, 30 minutes. Add vanilla,
nutmeg, cinnamon, allspice and remaining 1/4 teaspoon salt. Stir well.
Stir in condensed milk. Simmer 10 minutes.

Makes about 8 cups (8 servings).

Star-tested by Jennifer Bain

Jamie Kennedy’s Porridge

Toronto's best-known chef, Jamie Kennedy,
can even make-oatmeal seem elegant.


He'll make porridge for the upcoming Porridge for Parkinson's
fundraiser.  Kennedy uses steel-cut oats in a recipe that he
shares below and says "is so great because the process is so
satisfying."  He calls the results "pure comfort food."

He's one of five Toronto chefs who will cook breakfast
Nov. 6 in the Rosedale home of Ilse Treurnicht (CEO of
MaRS Discovery District) and David Naylor
(University of Toronto president)...

Martin Kouprie and Derek Bendig of Pangaea Restaurant will make
cheese omelets featuring Bendig's in-house cheddar.  Pastry
chef Joanna Yolles, a Porridge for Parkinson's board member,
will make breakfast parfaits from homemade granola and homemade
fromage blanc layered with plum and cranberry syrup.
Taylor McMeekin from the Mildred Pierce Group will make pancakes.

Only 300 tickets will be sold.  They are $125 from 416-227-3378
or porridgeforparkinsons.ca. The breakfast, from 10 a.m. to 12:30 p.m.,
raises research money for Parkinson Society Canada.  There will
be a silent auction and live music.

Porridge for Parkinson's was started in Vancouver in 2001 by
Marg Meikle, a former CBC radio host who developed Parkinson's
at age 43 and wanted to help advance a cure for this progressive
disease.

Meikle's symptoms, like those of most people with Parkinson's are
least active in the mornings, so she created a breakfast event in
her home to raise money for research.  The event has now raised
more than $1 million and inspired similar breakfast.  This is
Toronto's third biennial event.

1 cup (250 mL) steel-cut oats
4 cups (1L) water
Pinch fine sea salt
1/4 cup (60 mL) sultana raisins

Optional toppings:
Steamed milk
Pure maple syrup
1/4 oz Scotch whisky per serving

In medium saucepan, combine oats, water, salt and raisins. Bring to a boil
over high heat. Reduce heat to medium. Simmer, uncovered and stirring
occasionally, until water is absorbed and oats are tender with just a slight
chew, about 20 minutes. (Reduce heat to medium-low if it simmers too
strong).  Let stand 5 minutes to cool and thicken slightly.

Divide porridge among 4 bowls. Top with milk and maple syrup, if
desired. Add Scotch whisky if desired.

Makes 4 servings.

Star-tested by Jennifer Bain

Nutty breakfast parfait

Published On Sat Oct 8 2005

A serrated peeler simplifies the preparation of this pretty power
breakfast full of goodness.

Adapted from the California Walnut Commission (http://www.walnutinfo.com/).
You can prepare the granola ahead of time and sore it in an
airtight container.  You can  use non-fat yogurt.

INGREDIENTS
1-1/2 cups rolled oats
3/4 cup walnuts, coarsely chopped
1/2 cup maple syrup
1 tbsp butter
1 lb (450 g) strawberries, hulled, sliced
4 peaches, peeled, cut in small chunks
2 cups blueberries
3 kiwifruit, peeled, cut in small cubes
3 cups 2% yogurt

DIRECTIONS
Stir together oats and walnuts in 9-by-13-inch baking pan. Heat 1/4 cup\
maple syrup and butter in a small pan on medium-high heat until butter
melts. Stir. Pour over oat mixture. Stir to blend. Bake in preheated 375F
oven 20 minutes, stirring twice, until golden and crisp. Cool completely in pan.
In large bowl, gently toss fruit and remaining 1/4 cup maple syrup. Divide
half the mixture among 6 glasses (2-cup size). Top with half the yogurt.
Sprinkle with half the oat mixture.  Repeat layers.


Makes 6 servings

Star tested by Susan Sampson

Tuesday, March 27, 2012

Blueberry-quinoa cereal












Published On Thu Dec 23 2010


Canadian sisters Patricia Green and Carolyn Hemming share
their love of a gluten-free superfood in Quinoa 365:
The Everyday Superfood.  This wholesome breakfast cereal
is rich in flavor and nutrients.

2/3 cup (160 mL) water
3 tbsp (45 mL) quinoa
2 tbsp (30 mL) quick oats
1 to 2 tsp (5 to 10 mL) maple syrup, honey or brown sugar
1-1/2 tsp (7.5 mL) ground flax seeds
2 tbsp (30 mL) blueberries (fresh or frozen and thawed)
Milk, cream or vanilla yogurt (optional)

In small saucepan, combine water and quinoa. Bring to a boil over high
heat. Reduce heat to low; cover. Simmer 10 minutes. Stir in oats.
Cover; cook 5 minutes. Stir in maple syrup, honey or sugar, flax and
blueberries. If desired, top with milk, cream or yogurt.

Makes 1 serving.

Star-tested by Jennifer Bain
jbain@thestar.ca

Thai curry omelette













Published On Mon Nov 2 2009
Adapted from Perfect Thai cookbook.
INGREDIENTS
4 large eggs
2 tbsp water
1 tbsp soy sauce
6 green onions, thinly sliced
1 jalapeño, seeded, minced (or other small fresh green or red chili)
1 tbsp Thai red or green curry paste
1/4 cup chopped cilantro leaves
1 tbsp canola or peanut oil

DIRECTIONS
In medium bowl, beat eggs, water and soy sauce with fork.  Stir in onions,
jalapenos, curry paste and cilantro.


Heat oil in 8-inch skillet over medium heat. Pour in egg mixture, tilting
to coat bottom of skillet evenly. Cook until set.  Serve immediately.
Makes 4 servings.

Star-tested by Jennifer Bain
jbain@thestar.ca

Applesauce bran muffins

Published On Wed Mar 4 2009


Bran muffins are filled with whole-grain goodness.  This recipe
mates raisin bran cereal with applesauce.  The result is tasty and moist.

Adapted from The Urban Picnic by John Burns and Elisabeth Caton.

INGREDIENTS
1-1/2 tsp lemon juice
About 1/2 cup whole milk at room temperature
3 cups raisin bran flakes cereal
2 cups applesauce
2/3 cup canola oil
2 large eggs, lightly beaten
2 cups whole-wheat flour
1 cup all-purpose flour
2/3 cup packed brown sugar
3 tbsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp ground cinnamon

DIRECTIONS
Put lemon juice in small measuring cup. Add milk to reach 1/2 cup mark.
Let sit 5 to 10 minutes, until thickened.

Pour soured milk into large bowl. Add cereal, applesauce, oil and eggs.
Stir together and blend well.

In medium bowl, whisk together flours, sugar, baking powder, baking
soda, salt and cinnamon.

Add to wet mixture. Stir just until moistened. Do not overmix.

Scoop batter into 24 muffin cups with paper liners. Bake in preheated
350F oven 15 to 20 minutes, or until tester comes out clean.

Makes 24.

Crisp and buttery oatcakes

 
Quick and buttery, perfect for breakfast or with runny cheeses.
I used Quaker large-flaked oats--don't u se instant or quick oats.

If not using dough immediately, wrap and refrigerate.  For softer
oatcakes, roll the dough thicker.
Adapted from Amuse-Bouche restaurant.

INGREDIENTS
2 cups large-flake oats
2 cups all-purpose flour + more if needed
1 cup brown sugar
1/2 tsp salt
1 cup cold butter, cubed
1 tsp baking soda
1 cup hot water

DIRECTIONS
Line baking tray with parchment paper or silicone mat.

In food processor, pulse oats 10 seconds. Add 2 cups flour, sugar and
salt; pulse until mixed. Add butter; pulse until mealy.

In 2-cup measuring cup, dissolve baking soda in water. Slowly add to oat
mixture, pulsing after each addition, until sticky dough forms.

Turn dough onto lightly floured surface. Gently knead into soft, non-sticky
dough, about 1 minute, adding more flour if necessary. Cut dough in half,
refrigerate 20 minutes.

Take 1 portion dough from fridge. Roll until 1/2-centimetre thick. Cut
out 6-centimeter circle using cutter. (Re-roll scraps.) Bake on prepared
baking sheet in preheated 375F oven 20 minutes, or until bottoms brown
and tops are lightly golden. Remove to cooling rack.

Repeat cutting and baking process with remaining dough.

.Makes about 48.

Hot bulgur cereal with dried apricots

Published On Wed Nov 16 2005
INGREDIENTS
1/2 cup bulgur
1/4 cup quick oats
2 tbsp wheat germ
6 dried apricots, chopped
1 tbsp brown sugar
1-1/2 cups water

DIRECTIONS
In bowl, combine bulgur, oats, wheat germ, apricots and sugar.
Stir in water. (You can cover and refrigerate up to 3 days before cooking.)

To microwave single serving. in deep microwavable bowl, microwave
1/2 cup bulgur mixture at high 1-1/2 to 2 minutes or until thickened
and liquid is absorbed. Stir once.

To cook 4 servings in medium saucepan, cook bulgur mixture over medium
heat, stirring frequently, 8 minutes or until mixture thickens.

Makes 4 servings.

Monday, March 26, 2012

CLASSIC TRAIL MIX
















When the excitement of Oscar awards start mounting, your
guests will start digging deep for this delicious trail mix full of
delicious dried fruits and good for you nuts.
Recipe courtesy of Royal Nuts (Royalnuts.ca).


1 cup (250 ml) whole jumbo almonds
1 cup (250 ml) whole jumbo roasted cashews
2 cups (500 ml) dry roasted peanuts
1 cup (250 ml) good-quality milk chocolate chips
      (or half milk chocolates and half dark chocolates)
1 cup (250 ml) dried cherries
1/2 cup (125 ml) goji berries
1/2 cup (125 (ml) dried apricots, chopped
1/2 cup (125 ml) unsweetened, flaked coconut

Combine all ingredients in a large mixing bowl.
Mix until everything is evenly distributed.

MUESLI WITH APPLE RHUBARB COMPOTE AND YOGURT















Start off the new Year and your morning with this irresistible
combination of fruit, whole grains and yogurt.


3 cups (750 ml) diced (1/2-inch/1 cm) peeled apples
      (such as Empire, McIntosh)
2 cups (500 ml) sliced (1/2-inch/1 cm pieces) rhubarb
1/2 cup (125 ml) granulated sugar
1/2 cup (125 ml) cranberry juice, apple juice or water

Muesli:
2 cups (500 ml) large flake rolled oats
1/2 cup (125 ml) each large flake spelt and kamut (or triticale)
1/2 cup (125 ml) sliced almonds
1/4 cup (50 ml) raw sunflower seeds
2 Tbsp. (30ml) ground flax seeds
1 Tbsp. (15 ml) sesame seeds
1 tsp. (5 ml) cinnamon

VANILLA-FLAVORED STIRRED YOGURT

Compote:
In large saucepan, mix together apples, rhubarb, sugar and juice; bring to
boil over high heat, stirring occasionally. Reduce heat, cover and simmer
for 5 to 6 minutes or until apples are softened. Transfer to bowl; let cool.
Cover and refrigerate for up to 1 week. (Makes 3 cups/750 mL).

Muesli:
In large bowl, mix together oats, spelt, kamut, almonds, sunflower seeds,
flax seeds, sesame seeds and cinnamon. Store in tightly sealed container
for up to 3 weeks. (Makes 4 cups/1 liter)

To serve, spoon 1/2 cup (125 ml) yogurt, 1/3 cup (75 ml) muesli and
1/3 cup (75 ml) rhubarb compote into small bowl, or layer in tall parfait
glass. Let rest for 5 minutes to soften muesli.

Serves 9.

Lower-fat bran muffins

Published On Wed Jun 10 2009


Bake bran muffins that are not too heavy or greasy.
You don't wan to cancel out th benefits of all that fibre.

Adapted from Best Summer Weekends Cookbook\
by Jane Rodmell.  She says baker Jill Snider created the recipe
You can add 3/4 cup of raisins, if desired; plump them first
so they don't suck up moisture from the batter.

INGREDIENTS
1-2/3 cups natural wheat bran
3/4 cup all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
3/4 cup packed brown sugar
1 cup buttermilk
1/4 cup vegetable oil
1 large egg
2 tbsp molasses

DIRECTIONS
In medium bowl, stir together bran, flour, baking soda, salt and
baking powder.

In large bowl, whisk together sugar, buttermilk, oil, egg and molasses
until well blended. Add bran mixture. Stir just until moistened.
(Do not overmix.)

Scoop batter into 10 to 12 muffin cups with paper liners. They should
be about 3/4 full.

Bake in preheated 375F oven 20 minutes or until tester comes out clean.

Makes 10 to 12.

Star-tested by Susan Sampson

Ontario sweet potato oat bran muffins

Published On Wed Oct 4 2006

This is one of the muffins Bob and Juli Proracki make
to sell at farmers' markets.

INGREDIENTS
3/4 cup each: oat bran, whole-wheat flour
2/3 cup brown sugar
1-1/2 tsp ground cinnamon
1 tsp each: baking powder, baking soda
Pinch salt
1/2 cup finely chopped, peeled apples
1 cup mashed, cooked sweet potato
2 large eggs
3 tbsp canola oil
2/3 cup plain yogurt

DIRECTIONS
In mixing bowl, combine bran, flour, sugar, cinnamon, baking powder,
baking soda, salt and apples. Add sweet potato, eggs, oil and yogurt; Stir.

Spoon by heaping 1/4 cups into greased 12-cup muffin tin. Bake in
preheated 350F oven 25 minutes or until tops are firm and tester
inserted in centre comes out clean. Cool on rack 10 minutes. Transfer
muffins to rack to cool completely.

Makes 12.

Star tested by Jennifer Bain.

Peanut butter and banana muffins

Published On Thu Jun 4 2009
This muffin should please fans of both peanut butter
and banana bread.

Adapted from the 2005 Milk Calendar.

INGREDIENTS
1-1/2 cups bran flakes cereal
1-1/2 cups milk
2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
3/4 cup peanut butter
1/4 cup butter
1/2 cup packed brown sugar
1 cup mashed ripe banana (about 3) + 18 thin slices banana (1 small)
1 egg, lightly beaten

DIRECTIONS
Line 18 muffin cups with paper baking cups.
In medium bowl, stir together cereal and milk. Let sit 5 minutes.
In large bowl, stir together flour, baking powder and salt.

In medium microwave-safe bowl, heat peanut butter and butter on medium
power about 60 seconds. Stir until smooth. Whisk into cereal mixture.
Whisk in brown sugar, mashed banana and egg. Pour over flour mixture.
Stir just until moistened. (Do not overmix.)

Spoon into paper baking cups.  Place 1 banana slice on top of each muffin.
Bake 20 to 25 minutes in preheated 400F oven, or until tops are firm.
Cool in pan 10 minutes. Transfer to rack to cool completely.

Makes 18.

Star-tested by Susan Sampson ssampson@thestar.ca

Sunday, March 25, 2012

SLOW COOKER PULLED PORK
















Pork slowly cooked in a tangy sauce until it pulls apart is
delicious. Stir meat shreds into the sauce and serve on onion
buns.
2 cups (500 ml) thinly sliced onions
3 lb (1.5 kg) pork loin roast
2 cups (500 ml) chopped peeled apples
8 large onion buns

Sauce:
1 bottle (455 ml) chili sauce
1/3 cup (75 ml) each grainy mustard and liquid honey
2 Tbsp. (30 ml) chili powder
2 Tbsp. (30 ml) each tomato paste and Worcestershire sauce
1 Tbsp. (15 ml) packed brown sugar
1 tsp. (5 ml) smoked paprika (or 2 tsp/10 ml regular paprika)
cloves garlic, minced

Place onions on bottom of slow cooker. Place pork on top. Sprinkle
apples over top and down sides.

Sauce: In large bowl, mix together chili sauce, mustard, honey, chili
powder, tomato paste, Worcestershire sauce, sugar, paprika, and garlic;
pour over meat and apples. Cover and cook on LOW setting for 6 to 7
hours or until meat is fall-apart tender.

Remove roast to large plate. Using 2 forks in opposite directions,
shred meat along its length. Stir meat back into sauce and serve on buns.

Serves 8.

TURKEY CHILI















This chunky turkey chili may be make with turkey thighs or
ground turkey.  Serve topped with shredded cheese and
corn tortillas if desired.


2 lb (1 kg) turkey thighs, skin on, bone in or 1-1/4 lb (625 g) ground turkey
2 Tbsp. (30ml) vegetable oil
1-1/2 cups (375 ml) chopped onions
1 cup (250 ml) finely diced carrots
1 large clove garlic, minced
1 Tbsp. (15 ml) minced jalapeño pepper
1 can (5.5 oz/156 ml) tomato paste
1 can (28 oz/796 ml) diced tomatoes
2 cans (19 oz/540 ml) bean medley or mixed beans, drained and rinsed
3/4 cup (175 ml) chicken broth or water
2 Tbsp. (30ml) chili powder
1 Tbsp. (15 ml) dried oregano
1 tsp. (5 ml) ground cumin

To cook turkey thighs, place in large saucepan and cover with cold water.
Bring to boil over high heat; cover and simmer for 20 to 25 minutes or
until juices run clear when turkey is pierced. Remove to plate and allow
to cool. Remove skin and bones; chop and set aside. (Note:  If using
ground turkey, cook in oil with onions and carrots.)

In Dutch oven, heat oil over medium heat. Add onions and carrots;
cook for 7 minutes, stirring occasionally. Stir in garlic and jalapeño
pepper; cook for 1 minute. Stir in tomato paste. Stir in turkey, tomatoes
with juice, beans, broth, chili powder, oregano and cumin; bring to
boil, stirring often. Reduce heat; cover and simmer for about 20 minutes.

Serves 6

Lavender blueberry muffins

Published On Wed Jul 20 2005

these cake-like muffins from Sue Mattie at Stoney Hollow Herbal
Treasures have just a hint of lavender.  English lavender is best for
cooking, she says, though don't tell the French!  If you don't have
buttermilk, mix 1-1/4 cup milk with 1 tablespoon lemon juice and
let stand 10 minutes.

If desired, sprinkle muffins with lavender sugar before baking.
To make it, grind 1/2 cup granulated sugar with 1 to  2 tablespoons
sealed glass container and u se as needed.
INGREDIENTS
3 cups all-purpose flour
3/4 cup granulated sugar
2 tbsp baking powder
1/2 tsp salt
3 eggs
1-1/4 cup buttermilk
1/3 cup vegetable oil
1 tbsp finely grated lemon zest
1 tbsp finely chopped fresh lavender or 1 tsp finely chopped dried
1 cup fresh or frozen blueberries

DIRECTIONS
In large bowl, combine flour, sugar, baking powder and salt.

In separate bowl, beat eggs and stir in buttermilk, oil, lemon zest, lavender
and blueberries. Stir into flour mixture just until dry ingredients are moistened.

Pour into lined 12-cup muffin tin. Bake in preheated 375F oven 25
to 30 minutes. Cool completely before removing from pan.

Makes 12.

Cynthia David is a Toronto Food Writer and Recipe Developer.

Maple brown rice and raisin pudding

Published On Wed May 24 2006
Packed with nutritious ingredients, rice pudding makes a nourishing
breakfast as well as a sensible end to a light meal.  Cook extra rice
and keep it refrigerated for up to three days in a covered container
for rice pudding in a flash.   Arrowroot flour is a starch used for
thickening.  Many natural chefs prefer it to cornstarch because it
doesn't come from a genetically modified base.

From Fan Castigan, a New York City pastry chef and author of
the new More Great Good Dairy-Free Desserts:
Sin-Sational  Sumptuous Treats.
INGREDIENTS
2 cups cooked brown rice (recipe follows)
1 cup rice milk or soymilk
2/3 cup raisins
12 oz (340 g) box silken/soft tofu (about 1-1/3 cups)
1/3 cup brown rice syrup
1/4 cup maple syrup + more for serving
1 tbsp arrowroot powder
1 tbsp vanilla extract
1-1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
3 tbsp maple sugar or light natural cane sugar

DIRECTIONS
Put rice in food processor; pulse two or three times. Add milk or soymilk.
Pulse until creamy but not perfectly smooth. Pour into large bowl.
Stir in raisins.

To food processor, add tofu, rice syrup, 1/4 cup maple syrup, arrowroot,
vanilla, 1/2 teaspoon cinnamon and nutmeg; process until smooth. Pour
into rice mixture; mix until combined.

Transfer to oiled, 1-1/2-quart baking dish. Cover with foil. Bake on
middle rack of preheated 375F oven 25 minutes. Uncover; bake 10
or 15 minutes, until bubbling.

Cool dish on wire rack 15 minutes. Pudding firms as it cools.

Mix sugar and remaining 1 teaspoon cinnamon in small bowl; sprinkle
over pudding. Serve warm or at room temperature, drizzled with
more maple syrup.

Makes 6 to 8 servings.

Nettie Cronish is a Toronto cookbook author and vegetarian
food expert who teaches vegetarian cooking classes.

Pan-fried halloumi on green with apple chutney

Published On Thu Sep 17 2009
Don't be put off by this four-step dish.  It can be made in less than
an hour, and half of it can be made ahead.  I served it for Sunday
brunch.  Jeff Crump created this restaurant-worthy dish for  Earth
to Table to showcase Ontario apples and halloumi from Ontario's
Monforte Dairy.  Halloumi, traditional Cyrpriot cheese made from
a mix of goat and sheep's milk, has a high melting point.  President's
Choice makes a Canadian version called halloom from cow's milk.
Cheesemongers may carry Greek, Middle Eastern or Canadian
versions.
I couldn't find the Ontario Cortland apples that Crump suggested,
so used Jersey Macs (both are in the McIntosh family). Look
for any mild, sweet, crisp apple from Ontario.

APPLE CHUTNEY:
4 pitted prunes, finely chopped
2 large apples (such as Cortland), peeled, cut in 1/4-inch dice
1 dried apricot, finely chopped
1/2 cup brown sugar
1/2 cup apple cider or apple juice
2 tbsp apple cider vinegar
1/8 tsp each: ground allspice, cayenne pepper

DIJON VINAIGRETTE:
1 shallot, minced
2 tbsp each: rice vinegar, sherry vinegar
2 tsp granulated sugar
1 tsp dijon mustard
1 cup extra-virgin olive oil
Kosher salt + freshly ground black pepper

HALLOUMI:
1/2 cup all-purpose flour
Kosher salt + freshly ground black pepper
8 to 12 oz (225 to 375 g) package halloumi, cut into 8 rounds, patted dry
3 tbsp extra-virgin olive oil

SALAD:
2 cups packed baby arugula or salad greens
Kosher salt + freshly ground black pepper

For Chutney, in small saucepan, combine prunes, apples, apricot,
sugar, cider or juice, vinegar, allspice and cayenne. Bring to a boil
over high heat. Reduce heat to low. Simmer, stirring occasionally,
30 minutes or until mixture thickens to syrup-like consistency. Let
cool; refrigerate in airtight container up to 3 days. (To cool quickly,
put in freezer 30 minutes and serve warm but somewhat firm.)
Makes about 2 cups.

For vinaigrette, in bowl, combine shallot, rice vinegar and sherry
vinegar. Let stand 15 minutes. Whisk in sugar and mustard. Pour in
oil in slow, steady stream, whisking until well blended. Season to taste
with salt and pepper. Cover and refrigerate up to 1 week.
Makes about 1-1/2 cups..

For Halloumi, in shallow bowl, combine flour and salt and pepper to
taste. Add cheese; toss gently to coat, discarding excess flour. In large
skillet, heat oil over medium-high. Add cheese. Cook, turning once,
until golden brown, about 3 to 4 minutes per side.

For Salad, in bowl, toss arugula or greens with 3 to 4 tablespoons
Dijon Vinaigrette. Season with salt and pepper. To serve, divide
dressed arugula or greens over 4 plates. Top each with 2 slices halloumi
and 1 tablespoon Apple Chutney. Reserve remaining chutney and
vinaigrette for other uses.

Makes 4 servings.

Star-tested by Jennifer Bain

Saturday, March 24, 2012

Triple Berry Salsa



















1 fresh jalapeno pepper, optional

1/2 small red onion, minced
2 green onions
1 small yellow bell pepper
1 medium tomato
1 1/2 (375) cups blueberries
3/4 (175 ml) cup raspberries
1 tsp. (5 ml) honey
2 tsp. (10 ml) lime juice
2 tsp. (10 ml) orange juice
1 Tbsp. (15 ml) vinegar
1 Tbsp. (15 ml) olive oil

Finely mince the jalapeno pepper, red onion, and cilantro. Chop the green
onions, bell pepper, tomato, and strawberries. Toss the minced and
chopped ingredients together with the blueberries and raspberries. In a
separate bowl, whisk together the salt, honey, lime and orange juices,
vinegar, and oil. Drizzle this dressing over the salsa and let stand at room
temperature for up to 3 hours before serving. Serve on the side with chicken.

-Courtesy of Mrs. Parks Blueberry Cookbook

Triple Sabayon















For adult only!  Impress your party guests with this simple to
make, yet fancy to serve creation.


2 1/2 cups (625 ml) raspberries
2 1/2 cups (625 ml) strawberries, hulled and halved
2 1/2 cups (625 ml) blueberries
8 Tbsp. (120 ml) sugar
6 large egg yolks
4 Tbsp. (60 ml) triple sec

Bring about 2 inches of water to boil in a small pot. Select a bowl that
fits on the pot without touching the water. Set bowl aside. In a separate
bowl, gently toss berries with 2 Tbsp. sugar.  Set aside.



In the first bowl, using an electric mixer, whisk together egg yolks and
the remainder of the sugar, until pale yellow. Set over pot of simmering
water and mix until egg mixture thickens significantly.


Drizzle in triple sec and continue to whisk, until sabayon has increased
in volume and is light and airy, about 10 to 15 minutes.  Remove from
heat. Place berries into serving bowls or glasses and pour over sabayon
mixture.

Serves 8

-Courtesy of Say-she-ate.com

Brothers rice pudding

Published On Wed Jul 26 2006
INGREDIENTS
4 cups or more whole or 2 per cent milk
1 cup converted white rice, rinsed, drained
1/2 cup granulated sugar
1 large egg
1 tsp vanilla
3 tbsp raisins (optional)
Ground cinnamon

DIRECTIONS

In medium, heavy-bottomed pot, bring 4 cups milk to simmer over medium
heat. Add rice and sugar. Cook, uncovered, at gentle boil, stirring frequently,
until rice is almost cooked through but still a little chewy, about 30 minutes.
(Rice will continue to soften as it cools.)

In heatproof cup, whisk egg with vanilla. Add 2 tablespoons hot cooking
liquid. Whisk until smooth and pale yellow. Stir in rice mixture.

Reduce heat to medium-low. Cook 2 minutes, stirring constantly, until
thickened. Add raisin (if desired).

Cool pudding uncovered, stirring occasionally to break up skin as it
forms on surface.  (Pudding will thicken on standing; thin with more milk
as desired.)
as desired.)

Sprinkle generously with cinnamon before serving.

Makes 4 to 6 servings.

Buckwheat crepes with caramelized apples and swiss cheese

Published On Mon Feb 23 2009


With milk and eggs at one time forbidden foods during Lent,
pancakes were a good way to use up supplies.
This dish is inspired by More Heart Smart Cooking
with Bonnie Stern.

CREPES INGREDIENTS:
1 cup 2% milk
2 large eggs
2 tbsp granulated sugar
1/4 tsp salt
1/2 cup each: all-purpose flour, buckwheat flour
2 tbsp unsalted butter, melted, + more for brushing pan
1/3 cup club soda

FILLING/TOPPING:
3/4 cup granulated sugar
2 tbsp cold water
6 apples (2-1/4 lb/1 kg), peeled, cored, each sliced in 24 wedges
1/4 to 1/2 cup apple cider
1/4 lb (120 g) swiss cheese, shredded

DIRECTIONS
For crepes, put milk, eggs, sugar and salt in blender. Top with flours.
Blend on high speed 30 seconds. Scrape sides of blender. Add 2
tablespoons melted butter. Blend 30 seconds or until smooth.

Scrape into large container with tight lid. Refrigerate at least 1 hour.
Whisk in soda.

Heat 10-inch, non-stick crépe pan on medium. Brush lightly with melted
butter.  Raise pan to remove it from burner. Ladle in about 1/4 cup batter.
Tilt and swirl to coat bottom of pan thinly. Pour any excess back into
container.
container.

Cook until bottom is golden and top looks dry, about 1 minute. Flip with
large offset spatula. Cook 30 seconds. Slide onto plate. Repeat with
remaining batter.  (Makes about 8 crepes.)

While batter rests, cook filling. Bring sugar and water to boil in 12-inch
skillet on medium heat, without stirring, until sugar turns golden, about
3 minutes. Add apples and 1/4 cup cider.  Stir.

Turn heat to medium-low. Cook 20 minutes, until juices evaporate and
apples are tender, sticky and slightly scorched.

Add some or all of remaining cider if needed during cooking to
prevent sticking or burning.

To serve, put about 1/4 cup caramelized apples in centre of each crêpe.
Roll or fold to close. Sprinkle cheese over top.

If desired, zap in microwave 20 seconds to melt cheese slightly.

makes 8.

Star-tested by Susan Sampson.

Lazy gourmet granola

Published On Tue Jan. 10, 2010
Adapted from Mama Never Cooks Like This by Susan Memdelson.
You can double these amounts and use two baking sheets.
All ingredients are sold at most health food stores.  You could
use maple or corn syrup in place of honey, and vegetable oil
instead of butter.  Serve this with milk or your favorite yogurt.

1/4 cup melted butter
1/4 cup brown sugar
1/4 cup liquid honey
1/2 tsp vanilla extract
2 cups old-fashioned rolled oats
1/4 tsp kosher salt
1/2 cup coconut flakes or shredded coconut
1/2 cup each: pumpkin seeds, sunflower seeds, raw almonds , raw cashews
1/2 cup each: raisins, dried cranberries

Preheat oven to 300F.
In large bowl, combine butter, sugar, honey and vanilla. Add remaining
ingredients, except raisins and cranberries. Stir to combine.

Spread evenly on large baking sheet. Bake in oven, stirring at intervals,
30 to 35 minutes or until a rich toffee colour. Stir in raisins and cranberries.

Store in cool place in airtight container.

Makes about 5 cups.

Star-tested by Marion Kane