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Club House Coconut Shrimp with Shallots

Thu, 24 May 2012 00:00:00 GMT

Looking for a fast easy suppertime idea? Let Club House spices help you out with this super tasty one pan meal! Loaded with exotic Indian flavours, everyone will enjoy!

'No-Bake' Cheesecake

Thu, 24 May 2012 00:00:00 GMT

This Nordica No-Bake cheesecake recipe is for people who like them light and airy. Nothing dense or heavy about this dreamy dessert! Ingredients: 1-1/2 cups chocolate wafer crumbs 1/3 cup Gay Lea Salted Butter, melted 1/2tsp cinnamon 2 envelopes unflavoured gelatine 1/4cup lemon juice 1 cup milk 4 eggs 2/3 cup granulated sugar 1 tbsp grated lemon zest 2 tsp vanilla 2 tubs Nordica 1% Cottage Cheese, pureed 1 cup 35% Whipping Cream Instructions: In bowl, combine wafer crumbs, Gay Lea Salted Butter and cinnamon. Press into bottom of 9-inch spring form pan and bake in centre of preheated 350ºF oven for about 15 minutes or until firm. Let cool completely. In small saucepan, sprinkle gelatine over lemon juice and let stand for 5 minutes. Place saucepan over medium heat and stir for about 2 minutes or until gelatine is dissolved. Heat milk in small saucepan over medium-low heat until steaming. Meanwhile, in bowl whisk together eggs and sugar; gradually whisk in milk and return to pot. Cook, whisking for about 5 minutes add pureed Nordica Cottage Cheese and Gelatine mixture. Cover and refrigerate for 30 minutes or until mixture begins to thicken. Whisk Whipped Cream into cottage cheese mixture & scrape into pan. Cover and refrigerate for about 4 hours or until set.

Mussels in tomato sauce

Mon, 07 May 2012 00:00:00 GMT

These mussels in a rich beer and tomato infused sauce make a great party starter! Ingredients: 1/4 cup (62.5 ml) Unsalted butter 1 tbsp (15 ml) Canola Oil 1 Sliced Yellow Onion 4 Cloves Minced Garlic 1 tbsp Fennel Seeds 2 Bay Leaves 1 bottle (12 oz) Dark Lager Beer 1 can (14.5 oz or 398 ml) Hunt's® Sweet Onion Chunky Tomatoes , undrained 1 tsp Ground Black Pepper 1/2 tsp Kosher Salt 3 lbs (2.5 kg) Mussels, washed well & debearded

Roasted Lemon Garlic Shrimp

Mon, 07 May 2012 00:00:00 GMT

Nothing brings out the flavour of shrimp like roasting them in garlic and lemon! Give these shrimp a try over pasta or rice, add them to your favourite sauce recipe, or serve them as is for an appetiser! Ingredients: 1/3 cup olive oil 1 lemon, zested then cut into thin slices 3-4 fresh thyme sprigs sea or kosher salt and fresh black pepper 2 tablespoons butter (optional) 1 Lb shrimp, medium-sized, tails off 5 cloves garlic, minced spaghetti/pasta, couscous or rice for serving

Chocolate Chip Cookie Squares

Wed, 04 Apr 2012 00:00:00 GMT

Tired of Chocolate chip cookies (as if) and looking for something new? Well here they are - a cross between cookies and squares with a chocolate glaze... Easy to make with cookie dough and chocolate chips. Ingredients: ½ cup butter 1 cup brown sugar 1 egg 1 tsp vanilla extract 1 cup + 2 tbsp flour 1 tsp baking powder 1/8 tsp baking soda 1 cup chocolate chips

Bold BBQ-Basted Turkey Thighs Recipe

Sun, 01 Apr 2012 00:00:00 GMT

These oven barbecued turkey thighs are easy to make and will fill your kitchen with a wonderful aroma. With these saucy thighs you will want to serve your favourite mashed potatoes or rice alongside. Look for Chinese chili garlic sauce in the international section of your grocery store. 1 cup (250 mL) ketchup 1/2 cup (125 mL) water 1/4 cup (60 mL) Chinese chili garlic sauce 2 tbsp (30 mL) packed brown sugar 2 tbsp (30 mL) red wine vinegar 1 tbsp (15 mL) Dijon mustard 6 turkey thighs, bone-in, skin-on In very large resealable bag, combine ketchup, water, garlic sauce, brown sugar, vinegar and mustard. Add turkey thighs and seal bag; massage to coat well. Refrigerate for at least 1 hour or up to 24 hours. Place thighs and marinade into large roasting pan. Cover and bake in preheated 400°F (200°C) oven for 30 to 45 minutes. Uncover and turn over thighs. Return to oven and bake for about 15 minutes or until juices are no longer pink and instant read thermometer registers 165°F (74°C). Makes 6 servings. Prep time: 10 minutes Cooking time: 45 minutes BBQ Variation: Combine marinade ingredients in bowl and set aside. Place turkey thighs on greased grill over medium high heat and grill for about 10 minutes. Turn over and reduce heat to medium. Grill and brush with sauce liberally for 20 to 30 minutes or until juices are no longer pink and an istant read thermometer registers 165°F (74°C). Slow Cooker Variation: Place marinated turkey thighs and marinade into 5 or 6 quart (4 or 5 ...

Succulent Italian Chicken over Greens Recipe

Tue, 20 Mar 2012 00:00:00 GMT

Succulent Grilled Italian Chicken over Greens 2/3 cup Hellmann's Real Mayonnaise with Bertolli Olive Oil 2 tsp red wine vinegar 1/2 tsp dried oregano 1 garlic clove, minced 2 tbsp chopped fresh basil 4 boneless, skinless chicken breasts 6 cups Italian style mixed salad greens 1/2 cup grape tomatoes, halved 2 tbsp freshly grated Parmesan cheese 1/2 cup garlic croutons In small bowl, combine Hellmann's Mayonnaise with vinegar, oregano, garlic and basil. Reserve half of mixture and set aside. Grill or broil chicken, turning once and brushing frequently with remaining mayonnaise mixture, 12 minutes or until chicken is thoroughly cooked. Toss salad greens, tomatoes, parmesan and croutons with reserved mayonnaise mixture; seasoning to taste with salt and pepper if desired. Slice chicken and serve over salad greens. Makes: 4 servings Preparation Time: 10 Minutes Cooking Time: 12-15 Minutes

Nearly No Fat Fudge Brownies Recipe

Mon, 19 Mar 2012 00:00:00 GMT

Watching your diet? Looking for a low fat dessert option? Give these Brownies a try! INGREDIENTS ½ cup chocolate, melted 125 mL 1 cup Astro Original Balkan Style 0% Plain yogourt 250 mL ½ cup sugar 125 mL ¾ cup flour 187.5 mL ½ cup cocoa powder 125 mL ¼ tsp baking soda 1.25 mL ½ cup water 125 mL PREPARATION Preheat oven to 350°F (180°C). In a large bowl, mix melted chocolate, Astro Original Balkan Style 0% Plain yogourt and sugar until combined. Sift flour, cocoa powder and baking soda into chocolate mixture and stir until just combined. Add water and stir until mixture comes together. Pour into a parchment lined 8×8" pan. Bake for 20-25 minutes, or until a toothpick inserted comes out clean. Cool completely and cut into bite sized squares.

CHOCOLATE RASPBERRY ROLL Cake Recipe

Sat, 10 Mar 2012 00:00:00 GMT

We cut the filling's fat content by replacing traditional whipped cream with a blend of table cream and light ricotta. PREP TIME: 10 MIN. TOTAL TIME: 1 HOUR SERVES: 16 6 eggs, yolks and whites separated 3⁄4 cup (175 mL) sugar, divided 1⁄3 cup (75 mL), plus 1 tbsp (15 mL) Compliments Cocoa 2 tsp (10 mL) Sensations by Compliments Pure Vanilla Extract 1⁄4 tsp (1 mL) salt 3 oz (90 g) white chocolate, chopped 1 cup (250 mL) light ricotta cheese 2 tbsp (30 mL) frozen orange juice concentrate, thawed 2 tbsp (30 mL) 18% table cream 2 cups (500 mL) raspberries 1 tbsp (15 mL) icing sugar 1. Line a 15 x 10 x 1-in. pan with parchment paper (dab pan with butter or oil to prevent paper from sliding). Preheat oven to 375°F (190°C). In a large bowl, beat egg whites with an electric mixer (stand or hand-held) on high until soft peaks form. Add 1⁄4 cup (60 mL) of the sugar, 1 tbsp (15 mL) at a time, and continue to beat until whites are stiff and glossy, about 5 min. 2. In a separate bowl, beat yolks with mixer on high and slowly add remaining sugar until thick and pale, about 5 min. With mixer on low, beat in 1⁄3 cup (75 mL) cocoa and the vanilla and salt until smooth. Using a rubber spatula, gently fold cocoa mixture into egg whites until just blended. Spread batter evenly onto prepared pan and bake on middle rack of oven until surface springs back when gently pressed, about 15 min. 3. Remove cake from oven and roll to cool (see how-to, right). Meanwhile, to make filling, melt white ...

PHYLLO-TOPPED CHICKEN POT PIE Recipe

Sat, 10 Mar 2012 00:00:00 GMT

PREP TIME: 10 MIN. TOTAL TIME: 1 HOUR 5 MIN. SERVES: 4 2 tbsp (30 mL) olive oil, divided 2 cups (500 mL) sliced mushrooms 2 leeks (white part only), split lengthwise, thinly sliced (or one large onion, thinly sliced) 2 Compliments Organic Carrots, diced 3 boneless skinless chicken breasts, cut into bite-size pieces 3⁄4 tsp (4 mL) salt 2 tbsp (30 mL) all-purpose flour 1 cup (250 mL) green beans, cut into 1⁄2-in. (1 cm) pieces 1 1⁄2 cups (375 mL) Compliments Chicken Broth, 35% Less Sodium 2 sprigs fresh Compliments Thyme, leaves only 3 Compliments Phyllo Pastry Sheets, thawed Pepper to taste 1. Preheat oven to 350°F (180°C). In a medium ovensafe saucepan or Dutch oven, heat 1 tbsp (15 mL) oil over medium-high heat. Add mushrooms and cook until water evaporates and mushrooms start to brown, about 7 min. Add leeks and cook until softened, 5 to 7 min. Stir in carrots and cook, 2 min. Season chicken with salt and add to pan, stirring until chicken is lightly cooked on all sides, 7 to 10 min. 2. Add flour and stir until flour turns beige. Stir in green beans, broth and thyme and cook over medium heat until mixture reaches a gravy-like consistency, about 10 min. Remove from heat. 3. Place 1 phyllo sheet on countertop and brush with a bit of remaining olive oil. Fit sheet loosely over chicken mixture inside pot, covering right to edges. Tuck excess phyllo under itself. Repeat with remaining 2 sheets. Sprinkle with pepper. Bake for 20 min. or until phyllo is golden and juices are ...

STUFFED ARTICHOKES Recipe

Sat, 10 Mar 2012 00:00:00 GMT

PREP TIME: 5 MIN. TOTAL TIME: 1 HR. SERVES: 4 4 large artichokes 1 cup (250 mL) whole wheat breadcrumbs 1/4 cup (60 mL) Compliments Grated Parmesan Cheese 1/4 cup (60 mL) chopped flat-leaf parsley 4 garlic cloves, minced 1/2 tsp (2 mL) each coarse salt and pepper 1 tbsp (15 mL) Sensations by Compliments Extra Virgin 100% Olive Oil 1. Heat oven to 425°F (220°C). Use a large knife to cut off the stem at its base and 1 1⁄2 to 2 in. (4 to 5 cm) off the top. Pull off the tough outermost leaves and yellow centre leaves and scrape out the inedible fuzzy centre pieces (the choke) with a spoon, leaving the heart intact (the solid, pale green base). Trim prickly tips with kitchen shears and rub edges with fresh lemon juice to prevent discolouration. Gently spread leaves apart to create space for stuffing. 2. In a large bowl, combine breadcrumbs, Parmesan, parsley, garlic, salt and pepper. Fill centre of each artichoke with breadcrumb mixture and work excess between leaves. 3. Transfer stuffed artichokes to a shallow baking dish. Drizzle with olive oil. Fill dish with 1 in. (2.5 cm) of boiling water. Cover dish with greased foil and seal edges tight. Bake until a sharp knife easily pierces through the top into the heart below, about 45 min. Remove foil and broil until tops of artichokes are golden brown, about 3 min

SALSA FRITTATA Breakfast Recipe

Sat, 10 Mar 2012 00:00:00 GMT

PREP TIME: 15 MIN. TOTAL TIME: 37 MIN. SERVES: 4 2 tbsp (30 mL) olive oil 3 Yukon Gold potatoes, peeled and diced (approx. 2 cups/500 mL) 1/4 tsp (1 mL) each salt and pepper, divided 4 eggs 1/2 cup (125 mL) Compliments Medium Chunky Salsa, plus more for garnish 1/4 cup (60 mL) thinly sliced green onions, divided 1/4 cup (60 mL) Sensations by Compliments Tex-Mex Finely Shredded Cheeses 1/4 cup (60 mL) sour cream 1. Preheat oven to broil. Heat oil in a medium oven-safe skillet over medium heat. Add potatoes and stir occasionally until lightly browned, about 8 to 10 min. Season with half the salt and pepper, cover and cook until potatoes are cooked through, about 5 to 7 min. 2. Meanwhile, in a bowl, beat eggs with salsa, 3 tbsp (45 mL) green onions and remaining salt and pepper. 3. Pour egg mixture over potatoes, coating evenly. Sprinkle cheese overtop, place skillet on middle rack of oven and broil until eggs are set and cheese is melted, about 2 to 3 minutes. Remove from oven and cool 2 min. to firm up. Cut into 4 wedges and garnish each with remaining salsa, green onions and the sour cream. PER SERVING (1⁄4 OF THE RECIPE): 270 calories, 11 g protein, 15 g total fat (4 g sat. fat), 195 mg cholesterol, 22 g carbohydrates, 2 g fibre, 3 g sugars, 490 mg sodium

How to clean / prep an Artichoke

Sat, 10 Mar 2012 00:00:00 GMT

Feel intimidated by cleaning artichokes? Here's a quick how to that will get you started.

How to Blanch Vegetables

Sat, 10 Mar 2012 00:00:00 GMT

Here's a quick kitchen cooking tip on how-to blanch (par-cook) vegetables prior to use in other recipes.

STRAWBERRY-RHUBARB CRISP Desert Recipe

Sat, 10 Mar 2012 00:00:00 GMT

This simple, better-for-you topping is made with minimal butter and gets its crunch from almonds and low-fat granola. PREP TIME: 10 MIN. TOTAL TIME: 50 MIN. SERVES: 8 2 cups (500 mL) sliced rhubarb (1/2-in./1-cm pieces) 2 cups (500 mL) sliced strawberries 1/4 cup (60 mL) Sensations by Compliments Pure Maple Syrup 1 tbsp (15 mL) cornstarch 1/2 tsp (2 mL) ground ginger 1/4 tsp (1 mL) salt 1 cup (250 mL) Compliments Balance Original Granola Cereal 1/2 cup (125 mL) Compliments Natural Almonds, chopped 4 tsp (20 mL) melted butter 1. Preheat oven to 350°F (180°C). In an 8-in./20 cm square (2 L) glass or ceramic baking dish, mix together rhubarb, strawberries, maple syrup, cornstarch, ginger and salt. 2. In a bowl, combine granola, almonds and butter. Spread over fruit. 3. Bake on middle rack of oven until fruit is bubbling and topping is golden, about 30 min. Serve warm. (SERVES 8) PER SERVING (1⁄4 OF THE RECIPE): 170 calories, 4 g protein, 6 g total fat (1.5 g sat. fat), 5 mg cholesterol, 24 g carbohydrates, 3 g fibre, 11 g sugars, 100 mg sodium

RICH CHICKEN STOCK Recipe

Sat, 10 Mar 2012 00:00:00 GMT

Homemade chicken stock is nutritious, tasty and incredibly versatile. It adds that special homemade warmth to just about any soup. For this classic, we used a mix of chicken thighs and drumsticks, but any combo of chicken, including wings, will work. PREP TIME: 10 MIN. TOTAL TIME: 3 1/2 HOURS MAKES: APPROX. 8 CUPS (2 L) 4 lb (2 kg) chicken thighs and/or drumsticks, bone-in, skin-on 12 cups (3 L) cold water 1 large onion, halved 2 Compliments Organic Carrots, cut into chunks 2 celery stalks, cut into chunks 1 parsnip, peeled, cut into chunks 1 tbsp (15 mL) coarsely chopped parsley stems (approx. 6 to 8 stems) 1 sprig fresh Compliments Thyme 1 tsp (5 mL) black peppercorns, lightly crushed 2 Compliments Bay Leaves, torn or crumbled 1 tsp (5 mL) salt Compliments Cheesecloth 5 x 5 in. (12 x 12 cm) Kitchen twine 1. Rinse chicken with cold water and place in a 16-cup (4 L) saucepan or stockpot. Add cold water and slowly bring to a boil over medium heat. Add onion, carrot, celery and parsnip. Reduce heat to low and simmer. For a clear stock, use a ladle to skim the foam that rises to the surface. 2. Place parsley stems, thyme, black peppercorns and bay leaves in the centre of cheesecloth. Tie into a pouch with kitchen twine, leaving one end of the string long enough to tie to the handle of the saucepan. Stir in salt. Simmer stock uncovered, with spice bundle immersed, for 3 hours, occasionally skimming the top. 3. Use a slotted spoon to remove chicken, vegetables and spice bundle ...

Quick Thailicious Turkey Stir-Fry Recipe

Thu, 01 Mar 2012 00:00:00 GMT

1 cup (250 mL) turkey stock ¼ cup (60 mL) low-sodium soy sauce 1 tbsp (15 mL) oyster sauce 1 tbsp (15 mL) fresh lime juice 1 tbsp (15 mL) grated fresh ginger 2 cloves garlic, minced 1 tbsp (15 mL) packed brown sugar 1 hot chili pepper, seeded and finely chopped 1 lb (450 g) boneless, skinless turkey breast, cut into bite size pieces 1 tbsp (15 mL) canola oil 1 bag (1.5 lbs./750 g) frozen Thai or Asian style vegetable mix 1 can (8 oz./227 mL) sliced bamboo shoots, drained 2 tbsp (30 mL) cornstarch In bowl whisk together turkey stock, soy and oyster sauces, lime juice, ginger, garlic, sugar and hot chili pepper. Pour half of the marinade into a resealable bag and add turkey. Seal bag and move turkey around in bag to coat completely. Refrigerate for at least 30 minutes or up to 8 hours. Alternatively, freeze marinated turkey for up to 1 week. Cover and refrigerate remaining marinade for up to 1 week. In wok or large non-stick skillet, heat oil over medium high heat. Add turkey to skillet and brown for 3 minutes. Add vegetables and bamboo shoots to skillet and cook, stirring for 2 minutes. Meanwhile, whisk cornstarch into reserved marinade. Pour into skillet and cook, stirring for about 5 minutes or until vegetables are tender crisp and turkey is no longer pink inside. Fresh Vegetable Substitute: Omit frozen vegetables and use 6 cups (1.5 L) of chopped fresh vegetables such as sliced pepper, broccoli, carrots, snow peas and onions. If using fresh vegetables reduce the ...

New York Style Cheesecake Recipe

Wed, 15 Feb 2012 00:00:00 GMT

This is a smooth creamy 'New York' style cheesecake with cream cheese and sour cream. Letting it cool down in a still warm oven keeps it from cracking. 1 cup graham cracker crumbs 1/4 cup sugar 2 tbsp melted butter 500 g cream cheese 3/4 cup sugar 3 eggs 1 tbsp lemon juice 2 tsp vanilla Pinch salt 3 cups sour cream Stir together crumbs, sugar and butter until combined; press into bottom of lightly greased 8" springform pan. Tightly wrap bottom of pan with foil. Bake in centre of 325°F oven for 8 to 10 minutes. Meanwhile, beat cream cheese until soft. Gradually add sugar beating for 3 minutes until smooth and light, scraping bowl often. On low speed, beat in eggs, 1 at a time, scraping bowl often. Stir in lemon juice, vanilla and salt, then sour cream. Pour over crust. Set springform pan in larger baking pan; pouring enough hot water into larger pan to come 1" up side of springform pan. Bake in pre-heated 325°F oven for 1-1/4 hours or until edge is set and centre is still a little jiggly. Turn off oven. Run knife around edge of cake. Let cool in oven for 1 hour. Remove from bain marie and transfer to rack; remove foil and let cool completely. ...then enjoy!

Weeknight Beef Stir-Fry Recipe

Tue, 14 Feb 2012 00:00:00 GMT

This Beef stir fry recipe will help you get dinner on the table fast, and put a smile in your tummy! Ingredients: 2 tbsp soy sauce 2 cloves garlic, minced 1 lb thin sliced Top Sirloin Grilling Steak 1/2 cup beef or chicken broth 2 tbsp EACH lemon juice, hoisin sauce, brown sugar 1 tbsp cornstarch 2 tbsp vegetable oil 1 EACH red & green peppers, thinly sliced 2 cup broccoli florets Handfull snow peas 1 tbsp minced fresh ginger 1/4 cup cashews 2-3 green onions sliced

Simple Easy Vanilla Icing Recipe

Mon, 13 Feb 2012 00:00:00 GMT

This Simple Easy Vanilla Icing Recipe is fast to make and super tasty! So easy you could even make this on a weeknight.

APPLE CRÈME BRÛLÉE Recipe

Sat, 11 Feb 2012 00:00:00 GMT

The addition of Crispin, Spartan or Empire apples gives this classic dessert a new flavour. A little patience in preparing the custard will reward you with this elegant finale. Preparation Time: 30 minutes Cooking Time: 45 minutes Serves 6 4 cups (1 L) peeled, cored and chopped firm Ontario Apples (about 4 medium) 1/2 cup (125 mL) Pinch granulated sugar ground nutmeg 1/2 tsp (2 mL) cinnamon 1/2 tsp (2 mL) finely grated lemon rind Custard: 4 egg yolks 1/2 cup (125 mL) granulated sugar 2 cups (500 mL) whipping cream (35%) 1 tbsp (15 mL) Vanilla 1/4 cup (50 mL) packed brown sugar, sifted In medium heavy-bottom saucepan, combine apples, sugar, nutmeg, cinnamon and lemon rind; cook over medium heat until softened, stirring occasionally, about 10 minutes. Spread in six 6 oz/175 mL heatproof ramekins or in medium casserole dish; chill. Custard: Meanwhile in medium bowl, beat yolks with sugar. Heat cream in apple saucepan until just before boiling, scraping down any apple mixture clinging to sides. Whisking constantly, pour gradually into yolk mixture. Return to saucepan and cook over medium heat, stirring constantly, until thickened, about 20 minutes. Do not let boil (set saucepan immediately in large bowl of cold water to prevent overcooking and curdling). Remove from heat and stir in vanilla. Strain evenly onto chilled apple mixture and let cool (preferably overnight). At least 1 hour before serving and up to 1 day ahead, sprinkle custards with brown sugar. Broil for 1 to 2 ...

Indian Turkey Kofta Recipe

Fri, 10 Feb 2012 00:00:00 GMT

Serve these savoury meatballs over basmati rice to sop up all the sauce. Some naan bread and mango chutney could also be a great accompaniment. Serve this up as a bite-size appetizer for an Indian flare of flavour at your next gathering. 1 tbsp (15 mL) canola oil 1 small onion, finely diced 2 cloves garlic, minced 1 tbsp (15 mL) grated fresh ginger 2 tsp (10 mL) curry powder 1 tsp (5 mL) ground cumin 1 tsp (5 mL) hot pepper flakes 1 cup (250 mL) ground raw cashews 1 can (28 oz/796 mL) crushed tomatoes 1 tsp (5 mL) salt ¾ cup (180 mL) low fat plain yogurt 2 tbsp (30 mL) unsalted butter 1 batch cooked Turkey Meatballs, thawed (see recipe) In large non-stick skillet, heat oil over medium heat and cook onion, garlic, ginger, curry powder, cumin and hot pepper flakes for about 4 minutes or until softened. Add ground cashews and stir to coat and cook for 1 minute. Add tomatoes and salt; bring to a simmer. Cook for 5 minutes. Add yogurt and butter and stir until butter is melted. Add meatballs, cover and simmer for about 5 minutes or until meatballs are heated through. Tip: If using frozen meatballs be sure to simmer them for about 15 minutes before adding yogurt, to make sure they are fully thawed and warmed through. Makes 4 servings. Prep time: 20 minutes Cooking time: 10-15 minutes

Jumbled Turkey Jambalaya Recipe

Fri, 10 Feb 2012 00:00:00 GMT

This one pot meal is full of great turkey flavour. Look for turkey sausages in the grocery store which are lower in fat than traditional sausage. Turkey naturally takes on the jambalaya's Cajun flavour. 1 tbsp (15 mL) extra virgin olive oil 1 lb (454 g) boneless skinless turkey breast, cubed 8 oz (225 g) turkey sausage, sliced 1" (2.5 cm) chunks 1 onion, diced 2 cloves garlic, minced 1 stalk celery, diced 1 green bell pepper, chopped 2 tsp (10 mL) dried oregano 2 tsp (10 mL) Cajun or Creole seasoning 1 tsp (5 mL) smoked paprika 1/2 tsp (3 mL) dried thyme 1 can (28 oz/796 mL) diced tomatoes 1 cup (250 mL) turkey stock 1 tsp (5 mL) hot pepper sauce 2 Bay leaves 2 cups (500 mL) cooked brown rice 1 cup (250 mL) frozen sliced okra ½ cup (125 mL) frozen corn Salt and pepper to taste Chopped Italian parsley for garnish In a large saucepan, heat oil over medium high heat and brown turkey breast and sausages in batches. Remove to plate. Reduce heat to medium and cook onion, garlic, celery and green pepper for about 5 minutes or until softened. Return browned turkey and sausage to saucepan with oregano, Cajun seasoning, paprika and thyme. Cook, stirring for 2 minutes or until well coated. Add tomatoes, stock, hot pepper sauce and bay leaves and bring to the boil. Stir in rice, okra and corn; reduce heat to low. Cover and cook for about 15 minutes or until turkey is no longer pink inside. Add salt and pepper to taste. Sprinkle with parsley to serve. You can add 8 oz (225 g) raw ...

Creamy Turkey Crepes Recipe

Fri, 10 Feb 2012 00:00:00 GMT

If you want to try something different to serve for your next brunch then here is a great recipe for you! With a rich and creamy turkey filling, these crepes are perfect served alongside a fresh fruit salad. Béchamel Sauce: 2 tbsp (30 mL) butter 1 tbsp (15 mL) all purpose flour 1 cup (250 mL) hot milk 2 tsp (10 mL) Dijon mustard Pinch each salt and pepper 1 tbsp (15 mL) grated Parmesan cheese Turkey, Mushroom and Asparagus Filling: 1 tbsp (15 mL) extra virgin olive oil 1 ½ cups (375 mL) sliced mushrooms 2 shallots, finely chopped 1 clove garlic, minced 1 tsp (5 mL) dried thyme leaves ½ tsp (2 mL) salt 2 cups (500 mL) chopped cooked turkey 2 tbsp (30 mL) dry vermouth or turkey stock 1 tbsp (15 mL) grated Parmesan cheese 8 asparagus spears, cooked and chopped Béchamel Sauce: In saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in milk and cook, whisking for about 8 minutes or until starting to thicken and sauce coats the back of a spoon. Whisk in mustard, salt and pepper. Reserve 1 cup (250 mL) of the sauce. Turkey, Mushroom and Asparagus Filling: In large non-stick skillet, heat oil over medium heat and cook mushrooms, shallots, garlic, thyme and salt for about 5 minutes or until mushrooms are golden and no liquid remains in skillet. Add turkey and vermouth and cook for 3 minutes or until turkey is heated through. Stir in reserved béchamel sauce and asparagus. Divide filling among crepes and roll or fold each crepe and place in ...

Caramel Squash (Pumpkin) Flan Recipe

Thu, 09 Feb 2012 00:00:00 GMT

This great Caramel Squash Flan Recipe from Foodland Ontario is sure to be a big hit around your table! 1-1/4 cups (300 mL) granulated sugar 1/4 cup (50 mL) water A few drops lemon juice 1-1/2 cups (375 mL) cooked puréed Ontario Organic Squash, preferably Butternut* 1/2 tsp (2 mL) each cinnamon and ground ginger 1/4 tsp (1 mL) each ground nutmeg and salt 1 tsp (5 mL) vanilla 3 Ontario Organic Eggs 1 Organic Egg Yolk 1 cup (250 mL) each Ontario Organic Milk and Whipping Cream In small saucepan, stir together 3/4 cup (175 mL) of the sugar, water and lemon juice; bring to boil over medium-high heat, stirring occasionally. Boil, without stirring, until deep amber colour, about 5 minutes, watching carefully because sugar burns very quickly. Immediately pour into ungreased 10-inch (25 cm) pie plate, tilting to coat bottom. (Caramel sets very quickly.) In large bowl, whisk together squash, remaining 1/2 cup (125 mL) sugar, cinnamon, ginger, nutmeg, salt, vanilla, eggs and egg yolk. In small saucepan, heat milk with cream until hot; gradually whisk into squash mixture. Pour over caramel in pie plate. Place in large baking pan. Fill baking pan with enough hot water to come halfway up sides of pie plate. Bake in 325°F (160°C) oven until flan is set but centre jiggles slightly and knife inserted in custard comes out clean, about 1 hour. Remove from water and let cool completely. Refrigerate, loosely covered, for 4 hours but preferably overnight. To unmould, run knife around edge of ...