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Recipes

Apple and smoked gouda grilled cheese

BT Toronto | posted Tuesday, Oct 14th, 2014

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Apple and smoked gouda grilled cheese

Makes 4 sandwiches

Ingredients:

  • 8 slices of rustic bread
  • 100 to 200 grams thinly sliced smoked gouda
  • 1 apple, halved, cored and thinly sliced
  • Butter

Method:

  1. Heat a large non-stick frying pan over medium-low heat.
  2. Layer 4 slices of bread with cheese and apple. Top with remaining slices of bread.
  3. Spread both outside pieces of bread with butter.
  4. Working in batches, add sandwiches to frying pan and cook until crispy and golden, then flip.

Kary’s Helpful Hints:

  • The key to a perfect golden crust and melted centre is low and slow heat.
  • You can substitute pear for apple.
  • Arugula would add a nice peppery bite to this sandwich.
  • The apple adds a nice sweetness eliminating the need for ketchup.

Courtesy Kary Osmond, www.karyosmond.com | Twitter: @KaryOsmond

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Vikram Vij’s Indian salmon and potato cakes

BT Toronto | posted Tuesday, Apr 29th, 2014

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Vikram Vij’s Indian salmon and potato cakes

Ingredients:

  • 1 Tbsp coriander seeds
  • 1 egg
  • 1 lb fresh, wild salmon
  • a little over ½ lb russet potatoes, boiled and mashed (about 1 potato)
  • ¼ lb boiled yams, mashed (about 1 yam)
  • 3 Tbsp all-purpose flour
  • ⅓ cup finely chopped onions
  • 1 Tbsp finely chopped jalapeño peppers
  • ¼ to ½ cup chopped cilantro
  • 1 ½ Tbsp garam masala or 1 Tbsp ground cumin
  • ½ tsp ajwain seeds
  • 1 Tbsp salt
  • ½ cup canola oil for frying pan

Method:

  1. Lightly pound coriander seeds in a mortar or on a plate with a heavy spoon. (You just want to break the seeds in half.) Set aside.
  2. Beat eggs in a small bowl.
  3. Bring a large pot of water to a boil. Immerse salmon and cook for 5 minutes. Remove from the heat, drain and allow salmon to cool. Peel off the skin.
  4. Thoroughly combine all ingredients except the oil in a large mixing bowl. With your hands, form round cakes about 2 inches in diameter and 1 inch thick. Set them on a baking tray.
  5. Heat 1 Tbsp of the oil in a shallow nonstick frying pan on high heat. Once the oil is hot, reduce the heat to medium so that the cakes don’t stick to the bottom of the pan or burn. Place 2 cakes in the pan and cook for 2 to 3 minutes. Turn cakes over and cook for another 2 to 3 minutes.The cakes should be brown and crispy on both sides.
  6. Repeat, using 1 Tbsp of oil for 2 cakes, until all cakes are cooked. Serve cakes as they cook or keep cooked cakes warm on a plate in the oven while the remaining ones are cooking.

Courtesy Vikram Vij, www.vijs.ca

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Five easy recipes using tortillas

BT Toronto | posted Friday, Nov 22nd, 2013

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Classic chicken fajitas

Serves 2

Ingredients:

  • 1 package chicken breast fillets, halved lengthwise
  • 1/2 tsp (2 mL) each chili powder, cumin, garlic powder and freshly ground black pepper
  • 2 tbsp (30 mL) oil, divided
  • 1/2 red onion, sliced
  • 1/2 each green and red bell pepper, sliced
  • 2 Dempster’s large tortillas, warmed

Method:

  1. Season chicken with chili powder, cumin, garlic powder, pepper and half the oil.
  2. Heat remaining oil in skillet over medium-high heat. Cook chicken until golden and cooked through, about 3-4 minutes per side. Add onions and peppers. Continue cooking until onions are tender crisp, about 5 minutes.
  3. Divide chicken mixture between warmed tortillas. Fold in both edges and roll up to serve.

Turkey and apple wraps

DSC05875Serves 2

Ingredients:

  • 1 (150g) Package Maple Leaf Prime® Fully Cooked and Sliced Turkey Breast
  • 1 tbsp (15 mL) Grainy Dijon mustard
  • 1 tbsp (15 mL) Mayonnaise
  • 1/4 tsp (1 mL) Freshly ground black pepper
  • 2 tbsp (30 mL) Sliced green onion
  • 2 Dempster’s® Ancient Grains Large Tortillas
  • 1 Tart apple, sliced
  • 1 cup (250 mL) Lightly packed arugula

Method:

  1. Toss turkey, mustard, mayonnaise, pepper and green onion together.
  2. Divide turkey mixture between tortillas and top each with sliced apple and arugula. Fold in sides of tortillas and roll up to serve.

Margherita Tortilla Pizza

DSC05859Serves 4

Ingredients:

  • 4 Dempster’s WholeGrains® Ancient Grains Small Tortillas
  • 1 tbsp (15 mL) Olive oil
  • 4 tbsp (60 mL) Olivieri® Olive Oil & Garlic Pesto
  • 2 cups (500 mL) Grated Mozzarella cheese
  • 1-2 Thinly sliced Roma tomatoes
  • ⅓ cup (80 mL) Freshly grated Parmesan or Asiago cheese
  • ¼ cup (60 mL) Fresh basil leaves, torn

Method:

  1. Preheat oven to 425°F (220°C).
  2. Arrange tortillas on two, parchment paper lined baking trays. Brush both sides with olive oil and prick with a fork. Bake in preheated oven for 5-7 minutes per side or until golden brown.
  3. Spread each tortilla with pesto sauce and top with Mozzarella cheese, and sliced tomatoes. Sprinkle with Parmesan or Asiago cheese. Return to the oven and bake until cheese has melted, about 8 minutes. Sprinkle with freshly torn basil leaves.

Mexican tortilla lasagna

DSC05864Serves 4

Ingredients:

  • 1 lb (500 g) Ground beef
  • 1 Onion, diced
  • 2 Cloves garlic, minced
  • 1 (15 oz) Can green enchilada sauce or green salsa
  • 1 cup (250 mL) Salsa
  • 1 (15 oz) Can corn, rinsed and drained
  • 1 cup (250 mL) Canned black beans, rinsed and drained
  • 2 Tomatoes, diced
  • 2 tbsp (30 mL) Chopped fresh cilantro
  • 1 tsp (5 mL) Cumin
  • 1 tsp (5 mL) Lime juice
  • Dash of hot sauce
  • 4 Large Dempster’s®WholeGrains™Ancient Grains Tortillas
  • 4 cups (1 L) Shredded Tex Mex cheese

Method:

  1. Preheat oven to 350˚F (180˚C). Lightly coat an 8” square (2 L) casserole dish with non‑stick cooking spray.
  2. Heat a large skillet over medium‑high heat. Cook beef, breaking up with a wooden spoon or spatula, until lightly browned, about 10 ‑12 minutes. Remove beef from pan with a slotted spoon. Add onion and garlic to same pan and cook until soft and fragrant. Add the next nine ingredients and beef back into the skillet. Simmer 3‑4 minutes.
  3. Spoon a thin layer of the beef mixture on the bottom of the casserole and place tortillas on top, trim to fit a single layer. Spoon 1/3 of the beef mixture over the tortilla and sprinkle with cheese. Repeat layers ending with the beef mixture and the cheese.
  4. Bake in a preheated oven for 30‑40 minutes or until bubbly and heated through. Allow to rest 10 minutes before cutting and serving.

Cajun shrimp soft tacos with lime crema

DSC05867Serves 4 to 6

Ingredients:

  • 1 lb (454 g) 21/25 count shrimp
  • 2 tsp (10 mL) Cajun spice
  • 1 tbsp (15 mL) Olive oil
  • 1 cup (250 mL) Radishes, diced
  • ½ Red onion, thinly sliced
  • ½ Orange pepper, thinly sliced
  • 6 Dempster’s® Original Small Tortillas
  • 1 Tomato, diced
  • 1 cup (250 mL) Guacamole

Lime crema:

  • ½ cup (125 mL) Sour cream
  • 2 tbsp (30 mL) Mayonnaise
  • 1 tbsp (15 mL) Lime juice
  • Dash of hot sauce
  • 1 tsp (5 mL) Cajun spice
  • Salt and pepper

Method:

  1. Toss shrimp with cajun spice.
  2. Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for 4-5 minutes or until just turning pink. Add radishes, onion and peppers and continue to cook for another 2-3 minutes.
  3. Place tortillas on a microwaveable plate and cover with a damp paper towel. Heat tortillas in the microwave using 30-second intervals until they are warmed through.
  4. Assemble tacos by dividing the shrimp mixture evenly between tortillas. Top with tomatoes, guacamole, and lime crema.
  5. For the lime crema, together all of the ingredients and set aside until ready to use.

Courtesy Dempster’s, www.dempsters.ca

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The Perfect Sandwich Duo: Roasted chicken & Grilled portobello mushroom

BT Toronto | posted Thursday, Oct 17th, 2013

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Roast chicken with pear & brie sandwich

Serves 1

Prep Time: 10 min; Total Time: 10 min

Ingredients:

  • 2 slices Dempster’s Healthy Way Double My Fibre!
  • 2 tsp (10 mL) prepared caramelized onion jam
  • 1 tsp (5 mL) dijon mustard
  • ¼ cup (60 mL) mixed salad greens
  • 3 thin slices bartlett pear
  • 2 thin slices of brie cheese
  • 1 boneless skinless chicken breast, cooked and sliced

Method:

  1. Spread one slice of bread with caramelized onion jam and Dijon mustard.
  2. Top with mixed greens, pear, Brie cheese, chicken and remaining bread slice to form sandwich.

Grilled portobello mushroom with pesto aioli sandwich

Serves 1

Prep Time: 5 min; Cook Time: 10 min; Total Time: 15 min

Ingredients:

  • 2 slices Dempster’s Healthy Way Say No to Fat & Sugar!
  • 1 tsp (5 mL) prepared pesto
  • 2 tsp (10 mL) reduced fat mayonnaise
  • ¼ tsp (1.25 mL) Dijon mustard
  • 1 medium Portobello mushroom, cut into thick slices
  • 1 tsp (5 mL) Olive oil
  • 1/3 cup (80 mL) Shredded purple cabbage
  • 1 tbsp (15 mL) Packed alfalfa sprouts

Method:

  1. Preheat grill to medium heat.
  2. Mix together pesto, mayonnaise and mustard, set aside.
  3. Toss mushroom slices with oil. Place on grill and cook for 5 minutes per.
  4. Spread pesto aioli over one slice of bread.
  5. Top with cabbage, mushroom, alfalfa sprouts, and remaining bread slice to form sandwich.

Courtesy Mairlyn Smith, www.mairlynsmith.com

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Turkey dinner spoons

BT Toronto | posted Wednesday, Oct 9th, 2013

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Turkey dinner spoons

Yields 24 pieces

Ingredients:

  • Stuffing – 1 cup
  • Pulled Turkey Meat – 1 cup
  • Peas – ¼ cup
  • Cranberry Sauce – 12 teaspoons
  • Gravy – 16 fl. Oz
  • Sage – ½ bunch chiffonade

Method:

  1. Pre heat oven to 375°F
  2. Wrap stuffing in tin foil or place in a covered casserole and heat in the oven for 8-10 minutes, until hot.
  3. Meanwhile, in a small sauce pot, bring gravy to a boil over medium heat.  Reduce to a simmer and add pulled turkey meat.  Cook for 3-5 minutes on low until turkey is heated through.
  4. Add peas and continue cooking for another 2 minutes until peas are hot.
  5. Remove stuffing from oven and place a small amount onto the Chinese spoons, then add a small portion of turkey, a few peas.
  6. Top with cranberry sauce and chiffonade of sage, serve immediately.

Courtesy Chef Graham Pelley, www.e11even.ca

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Italian three cheese crispy chicken

BT Toronto | posted Monday, Sep 16th, 2013

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Italian three cheese crispy chicken

Ingredients:

  • 1 tub (270 g) Philadelphia Italian Three Cheese Cooking Creme, divided
  • 1 cup panko bread crumbs
  • 4 small boneless skinless chicken breasts (1 lb./450 g)

Method:

  1. Heat oven to 375ºF.
  2. Spoon 3/4 cup Cooking Creme into shallow dish. Mix remaining Cooking Creme and bread crumbs in separate shallow dish.
  3. Dip chicken, 1 breast at a time, in Cooking Creme then in crumb mixture, turning to evenly coat both sides of each breast. Place on parchment-covered baking sheet.
  4. Bake 30 to 35 min. or until chicken is done (170ºF).

Serving suggestion: Serve with your favourite steamed fresh vegetable, such as broccoli or asparagus.

Indirect grilling: For an outdoor meal, light one side of barbecue, leaving other side unlit. Close lid; heat barbecue to 400ºF. Coat chicken as directed; place on foil-covered baking sheet. Place baking sheet on barbecue grate over unlit area. Grill 35 to 40 min. or until chicken is done (170ºF), monitoring for consistent grill temperature.

Courtesy Philadelphia Cream Cheesewww.phillycanada.com

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Savoury garlic mac and cheese

BT Toronto | posted Monday, Sep 16th, 2013

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Savoury garlic mac and cheese

Ingredients:

  • 4 cups scoobi doo pasta, uncooked
  • 4 slices bacon, cut into 1/2-inch pieces
  • 1 small onion, chopped
  • 1 tub (270 g) Philadelphia Savoury Garlic Cooking Creme
  • 2 cups Kraft Double Cheddar Shredded Cheese, divided

Method:

  1. Cook pasta in large saucepan as directed on package, omitting salt.
  2. Meanwhile, cook and stir bacon in medium saucepan on medium heat until crisp. Drain fat. Add onions to same pan; cook 5 min. or until crisp-tender, stirring frequently. Add Cooking Creme and 1-1/2 cups shredded cheese; cook and stir on medium-low heat 2 min. or until heated through.
  3. Heat broiler. Drain pasta, reserving 1/3 cup cooking water. Gradually stir in reserved pasta water into sauce. Add pasta; mix lightly.
  4. Spoon into 13×9-inch baking dish sprayed with cooking spray; top with remaining shredded cheese. Broil, 6 inches from heat, 2 min. or until golden brown.

Cooking know-how:  Thoroughly drain cooked pasta because excess water clinging to the pasta will dilute any sauce that you add.

Courtesy Philadelphia Cream Cheese, www.phillycanada.com

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Oven rotisserie chicken with broccoli and cashew nut rice

BT Toronto | posted Thursday, Sep 12th, 2013

chickencashew

Sometimes the convenience of ordering-in is hugely enticing.  This recipe fills the home with that mouth-watering restaurant-style rotisserie chicken aroma. Paired with rice and broccoli, this makes a delicious meal for the whole family.

Oven rotisserie chicken with broccoli and cashew nut rice

Serves 4

Preparation time: 15 minutes | Cooking time: 45 minutes

Ingredients:

  • 8 chicken legs
  • 1 package Maggi So Juicy Rôtisserie
  • 4 spring onions, sliced
  • ¼ cup cashew nuts
  • 1 cup converted white rice
  • 2 Tbsp canola oil
  • 1 small head of broccoli, cut into florets
  • 2 eggs, beaten

Method:

  1. Preheat the oven to 350°F (180°C) or 320°F (160°C) for convection oven.
  2. Place the chicken legs into the bag with the sliced spring onions and follow the cooking instructions on the pack.
  3. In a large, dry, frying pan, toast the cashew nuts gently, stirring frequently until golden, then transfer to a plate.
  4. Cook rice according to pack instructions and set aside (covered).
  5. Heat half the oil in the same pan and stir fry the broccoli until tender.
  6. Transfer into a bowl and keep covered.
  7. Heat the remaining oil and add the beaten egg to the pan, cooking like an omelette and breaking it up into pieces.
  8. Add the rice to the pan with the broccoli and cashew nuts, reheat until piping hot then serve with the chicken.
  9. Pour oil in a pan and quickly sauté the broccoli until tender. Cover to keep warm.
  10. Remove the chicken from the oven, leave to cool for a minute then cut the bag open and gently tip the contents into a dish.
  11. Slice the chicken breasts into chunky pieces on a board, keeping the chicken breast shape together.
  12. Serve the mash potato topped with the chicken and remaining sauce with a side of broccoli.

Courtesy Christian Pritchard, www.ChrisCooking.com

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