Recipes
PARSNIP & PEAMEAL CHOWDER
2 tbsp (25ml) vegetable oil 8 oz (250g) of peameal bacon diced 4 cups (1l) diced onions 2 cups (500ml) diced unpeeled red potatoes 8 cups (2l) diced parsnips 12 cups (3l) chicken stock 1 tbsp (15ml) chopped fresh thyme ½ tsp (2ml) cayenne 2 cups (500ml) whipping cream 1 cup (250ml) chopped parsley 1… Read More about “PARSNIP & PEAMEAL CHOWDER”
SAUSAGE STUFFING
2 tbsp (25ml) vegetable oil 1 cup (250ml) chopped onion 1 cup (250ml) chopped fennel 1 tsp (5ml) chopped garlic 8 oz (250g) sausage meat removed from casing, crumbled 2 cups (500ml) baby spinach 2 tbsp (25ml) chopped fresh sage 1 tbsp (15ml) chopped fresh rosemary 2 cups (500ml) fresh bread crumbs ½ cup (125ml)… Read More about “SAUSAGE STUFFING”
SEAR –ROASTED STEAKS WITH CARAMELIZED PURPLE CABAGE & ONIONS
2 tbsp (25ml) of butter 1 purple (red) onion halved and thinly sliced 6 cups (1.5l) shredded purple cabbage (about ½ of a small cabage) 2 tbsp (25ml) packed brown sugar Salt and freshly ground pepper ¼ cup (50ml) red wine vinegar 4 boneless beef rib steaks or other grilling steaks, about 1 inch (2.5cm)… Read More about “SEAR –ROASTED STEAKS WITH CARAMELIZED PURPLE CABAGE & ONIONS”
ROASTED YELLOW PEPPER GAZPACHO
Prep time 10 min. Total time: 30 min. Serves: 4 4 yellow peppers 2 tomatoes ½ English cucumber, peeled and seeded 1 clove garlic 2 tbsp (30ml) red wine vinegar 1 tsp (5ml) chopped fresh parsley 1 tsp (5ml) Compliments Louisiana Hot Sauce 1 cup (250ml) Chicken Broth 4 tsp (20ml) Compliments Sensations Flame Roasted… Read More about “ROASTED YELLOW PEPPER GAZPACHO”
FAUX FRIED CHICKEN
1 cup (250ml) finely crushed croutons, cornflakes or taco chips 1 tsp (5ml) poultry or Italian seasoning ½ tsp (2ml) each dried thyme leaves and salt 4 skinless, boneless chicken breasts 1 tbsp (15ml) vegetable oil or 2 tbsp (30ml) regular mayonnaise Preheat oven to 400F (200C). Line a rimmed baking sheet with foil and… Read More about “FAUX FRIED CHICKEN”
EASY BEEF ENCHILADAS
2 lb (1kg) ground beef or 3 340g pkg of veggie ground round 2 tbsp (30ml) ground cumin 1-1/2 cups (375ml) thick spicy salsa 400g bag shredded cheese such as cheddar-and-mozzarella mix, about 4 cups (1l) 1 cup (250ml) coarsely chopped cilantro 8 medium flour tortillas, about 7 in. (17.5cm) wide 1 cup (250ml) regular… Read More about “EASY BEEF ENCHILADAS”
KOHLRABI A LA PAYSANNE
–Serves 6 1 kohlrabi 2 tablespoons butter 1/3 cup onion, chopped 1-1/2 cups cooked pork, cubed (optional) salt, pepper ½ cup stock ½ cup white wine (optional) Cut kohlrabi into slices, peel. Sautee in butter with chopped onion. Add cubes of cooked pork, and season to taste with salt and pepper. Moisten with stock and… Read More about “KOHLRABI A LA PAYSANNE”
SWEET PEPPER AND BUTTERNUT-SQUASH SOUP
Preheat oven to 450F (230C). Cut a peeled large butternut squash into ½ inch. (1cm) slices. Cut 2 orange peppers into quarters. Spread squash and peppers over 2 large baking sheets. Drizzle with enough olive oil to lightly coat. Sprinkle with ½ tsp (2ml) each dried rosemary and thyme leaves or 1 tsp (5ml) dried… Read More about “SWEET PEPPER AND BUTTERNUT-SQUASH SOUP”
RED CABBAGE AND CRANBERRY STUFFED PORK LOIN WITH CIDER CREAM
1 tbsp (15ml) butter 3 cups (750ml) finely shredded red cabbage 1 cup of cranberries, chopped ½ cup (125ml) finely chopped onion 1 tsp (5ml) dried thyme Salt and pepper 3 lb (1.5 kg) boneless pork single loin 3 cups (750ml) small cubes crusty whole grain bread ½ cup half-and-half Cream ¼ cup (50ml) unsweetened… Read More about “RED CABBAGE AND CRANBERRY STUFFED PORK LOIN WITH CIDER CREAM”
BAKED FENNEL
–serves 2 1 head of fennel, trimmed, quartered, cooked tender-crisp, drained 2 tablespoons melted butter 1 tablespoon fine dried bread crumbs 1 tablespoon grated Parmesan cheese 1 hard cooked egg chopped 1 teaspoon chopped fennel leaves Paprika Arrange cooked fennel in shallow greased casserole. Top with 2 tablespoons melted butter. Combine remaining butter with the… Read More about “BAKED FENNEL”