Anne Marie's Recipes

Author: annemarie

  • Butternut Squash, Cinnamon and Ginger Soup

    Serves: 6 Servings
    Source: Rose Reisman

    Ingredients:

    • 2 tsp vegetable oil
    • 1 1/2 tsp minced fresh garlic
    • 1 1/2 cups sliced leek
    • 5 cups peeled and diced butternut squash (about 1 large whole squash)
    • A pinch of salt and freshly ground black pepper
    • 4 cups chicken stock
    • 1 cup diced carrot
    • 1 tsp ground cinnamon
    • 1/2 tsp ground ginger
    • 2 Tbsp molasses
    • 2 Tbsp honey

    Instructions:

    1. Spray a non-stick saucepan with cooking oil, add the vegetable oil and place over medium-low heat. Stir in the garlic and leeks. Cover and cook until softened, about 3 minutes
    2. Stir in the squash, stock, carrot, cinnamon, ginger, salt and pepper. Bring to a boil, then reduce the heat to medium-low. Cover and cook for 15 to 20 minutes, or until the vegetables are tender. Add the molasses and honey.
    3. Transfer the soup to a food processor or puree with an immersion blender until smooth, working in batches if necessary.

  • Oat Demerara Shortbread

    Serves: 12 to 16 Wedges
    Source: Canadian Living, December 2010

    Ingredients:

    • 1/2cup (125 mL) large-flake rolled oats
    • 1cup(250 mL) unsalted butter, softened
    • 1/2cup cup(125 mL) packed Demerara sugar or dark brown sugar
    • 1/2 tsp(2 mL) salt
    • 1-1/2 cups(375 mL) all-purpose flour
    • 1/4 cup(50 mL) cornstarch

    Topping:

    • 2 tbsp(25 mL) (2 large-flake rolled oat

    Instructions:

    1. On baking sheet, bake oats in 325°F (160°C) oven until lightly toasted, 7 to 10 minutes. Let cool.
    2. In large bowl, beat butter, sugar and salt until fluffy. In separate bowl, whisk flour, cornstarch and oats; stir into butter mixture just to combine.
    3. Press into parchment paper–lined 9-inch (2.5 L) spring-form pan. Score into 12 to 16 wedges.

    Topping

    1. Prick wedges with fork; sprinkle with oats and press lightly into dough.
    2. Bake in 325°F (160°C) oven until browned, about 50 minutes. Let cool in pan on rack for 5 minutes. Cut through score lines. Let cool completely.

  • Roasted Tomato Pasta with Basil

    Serves: 4 Servings
    Source: Every Day Food – April 2010

    Ingredients:

    • 12 ounces of medium pasta shells
    • 1/4 cup olive oil
    • 3 garlic cloves, smashed and peeled
    • 2 cups of Roasted Tomatoes
    • grated Parmesan, and torn fresh basil leaves for serving
    • salt and pepper for seasoning

    Instructions:

    1. Cook pasta according to package directions. Drain pasta and return to pot.
    2. Meanwhile, heat oil in a medium saucepan over medium heat. Add garlic and cook until fragrant, about 1 minute.
    3. Add tomatoes and season with salt and pepper.Cook until slightly thickened for about 3 minutes. Toss with pasta and serve topped with Parmesan and basil.

  • Roasted Tomatoes

    Serves: Makes 10 cups
    Source: Every Day Food – April 2010

    Ingredients:

    • 45 whole plum tomatoes (8 pounds)
    • 6 sprigs of thyme
    • 2 tablespoons olive oil
    • salt and pepper

    Instructions:

    1. Preheat oven to 450°. Divide tomatoes and thyme between two shallow foil lined baking sheets.
    2. Brush with olive oi, season with course salt and pepper, l and bake for about 45 minutes or until the tomatoes burst, rotating pans half way through roasting time.
    3. Let cool, then chop coarsely.

  • Toblerone Icecream Pie

    Serves: 10 Servings
    Source: Anne Marie

    Ingredients:

    • 1 cup OREO chocolate wafer cookie crumbs
    • 2 Tbsp. butter, melted
    • 2 bars (100 g) each TOBLERONE Swiss Milk Chocolate, chopped
    • 4 cups each chocolate and vanilla ice cream, softened
    • 1/2 cup caramel ice cream topping

    Instructions:

    1. COMBINE 1 cup Oreo Cookie Crumbs and 2 Tbsp. melted butter. Press into bottom of a 9 inch pie plate. Sprinkle with 1 bar (100 g) Toblerone Swiss Milk Chocolate, chopped and refrigerate for 15 minutes.
    2. SCOOP 4 cups each chocolate and vanilla ice cream into pie crust, stacking scoops by alternating between the two flavours.
    3. DRIZZLE with caramel topping and sprinkle with another bar of chopped Toberlone. Freeze 4 hours or overnight. Let stand 10 minutes before serving. Store leftover pie in freezer.

  • Pesto

    Serves: 1/2 cup
    Source: Bonnie Stern

    Ingredients:

    • 2 tablespoons toasted pine nuts
    • 2 cloves of garlic
    • 1 1/2 cups fresh packed basil leaves
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 1/4 cup olive oil

    Instructions:

    1. In a food processor, chop2 peeled cloves of garlic and 2 tablespoons toasted pine nuts.
    2. Add basil, salt, and pepper and chop finely.
    3. Blend in olive oil and puree.

  • Cherry Granola

    Serves: 6 Servings
    Source: Globe and Mail, June 5, 2010

    Ingredients:

    • 2 cups of large flake oats
    • 1 cup coconut
    • 1/3 cup canola oil
    • 1/4 cup maple syrup plus 1 tablespoon
    • pinch of salt
    • 1 cup chopped walnuts
    • 1 cup dried cherries
    • 1/2 cup chopped dried apricots

    Instructions:

    1. Preheat oven to 350°, and line baking sheet with foil or parchment.
    2. In a large bowl, combine oats, coconut, walnuts, salt, canola oil, and 1/4 cup of maple syrup.
    3. Spread mixture onto prepared baking sheet and drizzle with 1 tablespoon of maple syrup.
    4. Bake for 35 to 40 minutes, stirring occasionally.
    5. Remove from oven and mix in dried fruit.

  • Chicken and Cheese Tortellini with Pesto

    Serves: 2-3
    Source: Rose Reisman

    Ingredients:

    • 4 oz boneless chicken breast (about 1 breast)
    • 12 oz tortellini
    • 1/3 cup pesto (store-bought, or see Pesto recipe)
    • 2 Tbsp grated Parmesan cheese

    Instructions:

    1. In a small, nonstick skillet lightly coated with cooking spray, add the chicken and sauté for 4 minutes per side or just until no longer pink. Let cool, then dice.
    2. Meanwhile, boil the tortellini for 8 minutes or until just tender. Drain and place in a serving bowl. Add the chicken, pesto and Parmesan cheese and toss well.

  • Dijon Marinade

    Serves: 1 – 2 lbs of Meat
    Source:

    Ingredients:

    • 1 cup natural yogurt
    • 1/4 cup lemon juice
    • 1 tbsp. Dijon mustard
    • 1/4 cup olive oil
    • 1 tsp. Worcestershire sauce
    • 1 clove garlic

    Instructions:

    1. Combine all ingredients and mic well.
    2. Pour over meat (chicken, pork, or beef).
    3. Let marinade 2 hours or overnight,

  • Cheese Scones

    Serves: 12 Scones
    Source:

    Ingredients:

    • 1 cup (250 mL) whole wheat flour
    • 1 cup (250 mL) white flour
    • 1 tbsp (15 mL) baking powder
    • 1/2 tsp (2 mL) baking soda
    • 1/2 tsp (2 mL) salt
    • 2 tsp (10 mL) sugar
    • 1/2 cup (125 mL) butter or margarine
    • 1/2 cup (125 mL) plain Balkan-style yogurt
    • 1 egg
    • 1/2 cup (125 mL) grated old Cheddar cheese

    Instructions:

    1. Mix together flour, baking powder, baking soda, salt, and sugar. Cut in margarine into the dry ingredients until a nice crumbly texture is created. Mix in grated cheese. Mix in the yogurt and egg. You should have a nice firm dough. If it seems too dry, add a little bit more yogurt or some milk.
    2. Roll out dough, or pat it out with your hand. Use a measuring cup to cut out 12 circles. Preheat oven to 400ºC. When oven is warm put scones in, and bake for 10 minutes or until lightly browned.