Author: Anne Marie

Apple Cheddar Salad with Maple Walnut Dressing and Candied Walnuts

Serves: 6 to 8 Servings

Source: Bonnie Stern – March 2010 Reader’s Digest

Serves: 6 to 8 Servings
Source: Bonnie Stern – March 2010 Reader’s Digest

Ingredients:

  • 2 tablespoons of apple cider vinegar
  • 2 tablespoons of maple syrup
  • 1/2 teaspoon salt
  • 1/2 teaspoon Dijon mustard
  • 1/3 cup vegetable oil

Candied Walnuts

  • 1/2 cup walnuts, halved
  • 2 tablespoons maple syrup

Salad

  • 8 cups mixed greens
  • 2 apples, halved, cored, and sliced
  • 4 ounces cheddar cheese, shaved

Instructions:

  1. Mix cider vinegar with maple syrup, salt, and mustard. Whisk in oil.
  2. To prepare walnuts,combine with maple syrup. Spread on a baking sheet lined with parchment and roast in a preheated oven at 325° for 20 minutes, stirring every 5 minutes. Move the walnuts with the parchment paper to a cooling racks. Nuts will crisp as they cool. Break them apart.
  3. Place greens in a salad bowl and toss with only as much dressing as needed to coat them (about half of dressing). Garnish with apple, cheese, and walnuts.

Country Frittata

Serves: 4 Servings

Source: Best Health, March 2010

Serves: 4 Servings
Source: Best Health, March 2010

Ingredients:

  • 1 medium potato, diced and boiled for 8 to 10 minutes
  • 1 tablespoon of olive oil
  • 2 green onions or 1 scallion
  • 1 medium red pepper or roasted red pepper
  • 1 cup chopped broccoli
  • 8 eggs
  • 2 tablespoons milk
  • pinch of thyme
  • 1/2 cup grated cheddar

Instructions:

  1. Preheat oven to 350.
  2. Place diced potato in a small pot, cover with water, and cook for 8 to 10 minutes and then drain.
  3. Meanwhile, whisk eggs with milk and thyme. When potatoes are almost done, heat 1 tablespoon of oil in a oven proof skillet over medium heat. Sauté onion, potatoes, pepper, and broccoli for 3 minutes.
  4. Pour in eggs and stir gently to distribute ingredients. Cook without stirring on medium heat until edges are set. Sprinkle with cheese and bake in oven until eggs are set on top, for about 8 minutes.

Crispy Herbed Chicken & Seasoning Flour

Serves: 2/3 cup Seasoning Flour – Use 1 tbsp of seasoning flour for 2 chicken breasts.

Source: Anne Lindsay – Smart Cooking

Serves: 2/3 cup Seasoning Flour – Use 1 tbsp of seasoning flour for 2 chicken breasts.
Source: Anne Lindsay – Smart Cooking

Ingredients:

  • 1/2 cup flour
  • 2 tsp. salt
  • 2 tsp. dried basil
  • 2 tsp. dried thyme leaves
  • 1 tsp. each oregano, rosemary, and paprika
  • 1/2 tsp. ground pepper

Instructions:

  1. Mix flour, herbs, and salt and pepper, Store covered at room temperature.
  2. Preheat oven to 375°
  3. Place 2 or 3 skinless chicken breasts in a lightly greased roasting pan. Using a small sieve or spoon sprinkle chicken breasts with 1 tbsp. of seasoned flour. Pour 1/3 cup of water or chicken stock down the side of the pan, not directly over the chicken.
  4. Bake chicken for 40 to 50 minutes basting occasionally. Reduce cooking time by 10 minutes if using boneless chichen.

Slow Cooker Beef and Barley Stew

Serves: 4 Servings

Source:

Serves: 4 Servings
Source:

Ingredients:

  • 1 lb stewing beef cut into small pieces
  • 2 tbsp olive oil
  • 2 onions, chopped
  • 2 carrots, chopped
  • 2 cups low sodium beef broth
  • 1/2 cup bot or peal barley
  • 1 tbsp each packed brown sugar, tomato paste, and red wine vinegar
  • 1/2 tsp dried thyme
  • 1/4 tsp pepper
  • 1 cup frozen peas, thawed

Instructions:

  1. Trim beef and cut into small pieces.
  2. Heat 1 tbsp of oil and brown beef until browned, in two batches if necessary. Transfer to slow cooker.
    3.Add remaining oil to pan and cook onion, carrots, and celery until lightly softened. Stir in broth, barley, brown sugar, tomato paste, wine vinegar,and thyme.
  3. Pour into slow cooker and cook on low for 8 hours. Turn off slow cooker and add peas and let stand for 10 minutes.

Roasted Sweet Potato Soup

Serves: 8 Servings

Source: Anne Marie

Serves: 8 Servings
Source: Anne Marie

Ingredients:

  • 2 to 3 large sweet pototoes
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1 onion, chopped
  • 1 each carrot and celery, chopped
  • 2 large cloves of garlic, minced
  • 1/4 tsp dried rosemary or 1 tsp fresh
  • 1/4 tsp freshly ground pepper
  • 2 cups of sodium reduced chicken or vegetable stock
  • 3 cups of water
  • 1 tbsp fresh lemon juice
  • 1 tsp. curry paste

Instructions:

  1. Peel and cube sweet potatoes and toss with 1 tbsp of olive oil and
    1/2 tsp salt. Arrange in a single layer on a foil lined greased baking sheet and roast at 450° for 20 minutes or until lightly browned.
  2. Heat remaining 1 tbsp oil in a dutch oven and sauté onion, garlic, carrot, celery, rosemary, curry paste, and pepper until softened (about 8 minutes).
  3. Add broth, water, and sweet potatoes. Bring to a boil and the cook on medium low for about 45 minutes.
  4. Stir in lemon juice and puree with an immersion blender.

Korean Style Pork Tenderloin

Serves: Serves 4

Source: London Free Press, 9 January 2010

Serves: Serves 4
Source: London Free Press, 9 January 2010

Ingredients:

  • 1/4 cup + 1tbsp soy sauce
  • 1 green onion, minced
  • 2 tbsp brown sugar
  • 1 tbsp minced fresh ginger
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tsp chili paste
  • 2 large cloves garlic, minced
  • 1 1/2 lbs pork tenderloin, trimmed
  • 2 tsp vegetable oil

Instructions:

  1. Combine soy sauce, green onion, brown sugar, ginger, rice vinegar, sesame oil, chili paste, and garlic in a resealable bag.
  2. Add tenderloin to the marinade and refrigerate for at least 1 hour.
  3. Remove meat from marinade. Reserve marinade.
  4. Preheat oven to 425°.
  5. Heat oil in oven proof skillet over medium high heat and brown tenderloin on all sides.
  6. Place pan in preheated oven and roast for 15 to 20 minutes or until instant meat thermometer reads 150 °. Remove from oven and tent with foil and let rest for 5 minutes before carving.
  7. While meat is resting bring reserved marinade to a boil in a small saucepan. Cook for 4 to 5 minutes until slightly reduced.
  8. Carve tenderloin on an angle and serve with reserved marinade.

Crockpot Stuffing

Serves: 10 Srvings

Source:

Serves: 10 Servings
Source:

Ingredients:

  • 2 cups chopped onions
  • 1 1/2 cups thinly sliced celery
  • 1 cup shredded carrots
  • 1/4 cup canola oil
  • 1 tablespoon ground sage
  • 1 teaspoon ground marjoram
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon savoury
  • 12 cups bread, cubes
  • 1/4 cup fresh parsley, chopped
  • 1 1/2 cups chicken stock or vegetable stock

Instructions:

  1. In a large fry pan sauté onions, celery and carrots in canola until onion is just translucent.
  2. Stir in sage, marjoram, salt, pepper and savoury. Combine vegetable mixture with the bread cubes and parsley and combine well.
  3. Pour stock over bread crumb mixture and combine well.
  4. Cover and cook on high for one hour. Reduce to low and continue cooking for 2-3 hours, stirring every hour.

Orange Pumpkin Loaf

Serves: 12 Servings

Source:

Serves: 12 Servings
Source:

Ingredients:

  • 1 1/2 cups all purpose flour
  • 1/2 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon cloves
  • 1 cup white sugar
  • 1 cup canned pumpkin
  • 1/2 cup milk
  • 1/4 cup orange juice
  • 1/4 cup canola margarine
  • 1 large egg

Instructions:

  1. Preheat oven to 350°. Combine flours and the next six ingredients (flours through to cloves). Make a well in the centre of mixture.
  2. Combine sugar with remaining ingredients and stir with a whisk.Add to flour mixture. Stir until moist.
  3. Pour into an 8 inch greased loaf pan and bake for 1 hour 10 minutes or until a wooden tooth pick inserted in centre comes out clean. Cool in pan for 10 minutes.

Roasted Red Pepper and Tomato Soup

Serves: 6 Servings

Source: Foodland Ontario

Serves: 6 Servings
Source: Foodland Ontario

Ingredients:

  • 3 large Ontario Greenhouse Sweet Red Peppers
  • 3 large Ontario Greenhouse Tomatoes
  • 5 large cloves Ontario Garlic
  • 1 large Ontario Onion, cut into thick wedges
  • 2 tbsp (25 mL) olive oil
  • 1/2 tsp (2 mL) each of salt, dried thyme, rosemary and basil
  • 1/4 tsp (1 mL) pepper
  • 3 cups (750 mL) chicken stock
  • 2 tbsp (25 mL) balsamic vinegar
  • Sour cream and fresh herb sprigs (optional)

Instructions:

  1. Quarter and seed red peppers; core and cut tomatoes in half lengthwise. Place peppers and tomatoes, cut side up, on large foil-lined baking sheet; add garlic and onion. Mix oil with salt, thyme, rosemary, basil and pepper; brush over vegetables.
  2. Roast on bottom shelf of 450°F (230°C) oven for 50 to 60 minutes or until tender and slightly charred. Let cool for about 30 minutes or until easy to handle. Slip skins off tomatoes.
  3. In batches in blender or food processor, purée vegetables with any juices and some of the stock until smooth. Return to saucepan; add vinegar and any remaining stock. Serve at room temperature or heat until hot. Serve garnished with swirl of sour cream and sprig of fresh herb if desired

Butter Tart Squares

Serves: 16 squares

Source: Canadian Living Magazine

Serves: 16 squares
Source: Canadian Living Magazine

Ingredients:

  • 1 cup (250 mL) all-purpose flour
  • 1/4 cup (50 mL) granulated sugar
  • 1/2 cup (125 mL) butter
  • 2 tbsp (25 mL) butter, melted
  • 2 eggs, lightly beaten
  • 1 cup (250 mL) packed brown sugar
  • 2 tbsp (25 mL) all-purpose flour
  • 1/2 tsp (2 mL) baking powder
  • 1/2 tsp (2 mL) vanilla
  • Pinch salt
  • 1 cup (250 mL) raisins
  • 1/2 cup (125 mL) coarsely chopped pecans

Instructions:

  1. In bowl, combine flour with sugar; with pastry blender, cut in butter until crumbly. Press into 9-inch (2.5 L) square cake pan; bake in 350°F (180°C) oven for 15 minutes.
  2. In bowl, mix together butter and eggs; blend in sugar, flour, baking powder, vanilla and salt. Stir in raisins and pecans; pour over base.
  3. Bake in 350°F (180°C) oven for 20 to 25 minutes or until top springs back when lightly touched. Let cool on rack. (Make-ahead: Wrap and refrigerate for up to 4 days or overwrap in heavy-duty foil and freeze for up to 2 weeks.) Cut into squares.