To save time on those busy mornings, these waffles can be made ahead and frozen, then popped into the toaster as part of a complete breakfast.
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes (+ reheating)
Makes: 4 servings
- 1 1/2 cups (375 mL) all-purpose flour
- 1 1/2 cups (375 mL) Quaker® Regular Instant Oatmeal
- 1/4 cup (60 mL) cornstarch
- 2 tbsp (30 mL) granulated sugar
- 1 tbsp (15 mL) baking powder
- 1/2 tsp (2 mL) baking soda
- Pinch salt
- 1 3/4 cups (425 mL) milk
- 3 eggs
- 1/2 cup (125 mL) melted butter
- 1 cup (250 mL) fresh blueberries, raspberries or strawberries
- 2 tbsp (30 mL) maple syrup
- In bowl, whisk together flour, oatmeal, cornstarch, sugar, baking powder, baking soda and salt. In separate bowl, whisk together milk, eggs and melted butter; whisk into flour mixture until smooth.
- Heat and grease waffle iron. Cook waffles, using scant cupful of batter at a time, according to manufacturer’s instructions. Let cool completely on rack.
- Stack waffles between pieces of parchment paper; freeze in resealable plastic bag or airtight container for up to 2 weeks.
To reheat: Toast frozen waffles in toaster until golden and heated through. Serve with berries and maple syrup.
Nutrition facts (Per 1/4 recipe)
- Calories 700
- Fat 31g
- Cholesterol 210mg
- Sodium 750mg
- Carbohydrate 89g
- Fibre 6g
- Sugars 22g
- Protein 19g
Tags: Breakfast, oatmeal, waffles
Prep Time: 10 minutes
Cook Time: 10 minutes
- 1/4 cup orange juice
- 1 Tbsp rice wine vinegar
- 4 tsp hoisin sauce
- 2 tsp sesame oil
- 2 tsp minced peeled fresh ginger
- 1 tsp liquid honey
- 1 1/2 tsp hot sauce
- 1/4 cup chopped fresh cilantro leaves
- 4 cups pre-packaged coleslaw
- 4 salmon fillets (skinless; 6 oz)
- 2 Tbsp hoisin sauce
- 2 tsp toasted sesame seeds
1. Preheat the oven to 425°F.
2. Make the coleslaw: In a large bowl, whisk together the orange juice, vinegar, hoisin, sesame oil, ginger, honey, Sriracha and cilantro. Add the coleslaw and toss until well coated. Set aside.
3. Make the salmon: Place the salmon on a baking dish lightly sprayed with vegetable oil. Brush the hoisin sauce over top. Bake in the preheated oven for 10 minutes per inch of thickness, until the salmon flakes easily with fork.
4. To serve, divide the prepared slaw among serving plates. Arrange a piece of salmon on top of each serving and sprinkle with sesame seeds.
Nutritional Information (per Serving)
- Calories 363
- Carbohydrates 13.9 g
- Fibre 2.4 g
- Protein 40.2 g
- Fat 15.8 g
- Saturated Fat 2.4 g
- Cholesterol 108 mg
- Sodium 351 mg
Tags: coleslaw, healthy, salmon
These tarts are a tasty way to enjoy granola and yogurt as part of a complete breakfast. Keep the tart shells ready to go in the freezer for quick and easy assembly.
Prep Time: 20 minutes
Total Time: 20 minutes + overnight chilling
Makes: 12 servings
- 1 bag (311 g) Quaker® Super Grains Blueberry Pecan Granola, divided
- 1/2 cup (125 mL) toasted chopped almonds
- 1/4 cup (60 mL) lightly toasted shredded coconut
- 1/3 cup (75 mL) pitted Medjool dates
- 1/3 cup (75 mL) melted coconut oil
- 2 tbsp (30 mL) liquid honey
- 1 1/2 cups (375 mL) plain Greek yogurt
- 1/4 cup (60 mL) honey
- 2 tbsp (30 mL) fresh lime juice
- 2 tsp (10 mL) finely grated lime zest
- 3/4 cup (175 mL) diced peeled mango
- Reserve 1/4 cup (60 mL) granola; set aside.
- In food processor, combine remaining granola, almonds and coconut; pulse until coarsely ground. Add dates, coconut oil and honey; pulse until mixture comes together.
- Line 12 muffin cups with paper or foil liners. Divide granola mixture between muffin cups, pressing bottom and sides firmly with small glass or measuring cup.
- Freeze overnight or until firm. (Make-ahead: Freeze in airtight container until ready to serve.)
- Mix together yogurt, honey, lime juice and lime zest.
- Divide evenly between tart shells.
- Divide mango evenly over yogurt mixture.
- Sprinkle with reserved granola.
Nutrition Facts (Per 1 tart)
- Calories 280
- Fat 13g
- Cholesterol 0mg
- Sodium 25mg
- Carbohydrate 35g
- Fibre 3g
- Sugars 22g
- Protein 6g
Tags: Breakfast, oatmeal, tarts
All the delicious warm spices of banana bread are added to these easy-to-prepare overnight oats. Bananas are stirred in for banana bread flavour in a jiffy.
Prep Time : 10 minutes
Total Time: 10 minutes + overnight chilling
Makes: 6 servings
- 3 cups (750 mL) skim or 1% milk
- 2 tbsp (30 mL) honey
- 2 tbsp (30 mL) packed brown sugar
- 1 tsp (5 mL) vanilla extract
- 1/2 tsp (2 mL) ground cinnamon
- 1/4 tsp (1 mL) each ground nutmeg and salt
- 3 cups (750 mL) Large Flake Quaker® Oats
- 3 bananas, divided
- 1/4 cup (60 mL) chopped toasted pecans
- Plain or vanilla non-fat yogurt (optional)
- Stir together milk, honey, brown sugar, vanilla, cinnamon, nutmeg and salt; stir in oats. Cover and refrigerate overnight.
- Mash two bananas and stir into oatmeal. Slice remaining banana. Divide oatmeal evenly among bowls or small Mason jars; top with sliced banana, pecans, and yogurt (if using).
Nutrition Facts (Per 1/6 recipe)
- Calories 320
- Fat 7g
- Cholesterol 0mg
- Sodium 55mg
- Carbohydrate 58g
- Fibre 6g
- Sugars 25g
- Protein 10g
Tags: bananabread, Breakfast, oatmeal
Give your pet a break from the dog food. There organic peanut butter apple cookies make a great treat for your pup!
- 1 organic apple, peeled, cored OR 1 mashed banana
- ½ organic peanut butter (raw, sugar free)
- 1 cup whole wheat organic flour
- ¼ cup of organic stock (chicken or veggie)
- After peeling and coring the apples, slice them in half and microwave until soft.
- In a bowl, mix flour, peanut butter and stock in a large bowl.
- Blend apples in a food processor until soft, add applesauce until mixture until the dough is pliable but not sticky.
- With a floured rolling pin, roll dough until ¼ inch thick, using a cookie cutter, create shapes and lay them onto a cookie sheet.
- Bake them at 375 degrees for approximately 18 minutes or until golden brown.
- Store in air tight sealed container or in the fridge, and consume within 1-2 weeks.
Tags: dog, pets, recipe
Prep time: 15 min
Cook time: 45 min
Servings: 10-12 appetizer sized servings
- 12 Large eggs ½ cup Heavy cream
- Salt and pepper 1 tbsp Olive oil, plus additional for greasing pan
- 1 Small onion, diced
- 2 cups Baby spinach, roughly chopped
- 1 cup Fresh ricotta, drained 4 Thin slices Parma ham
- 3 tbsp Pesto
- 2 cups Fresh basil leaves
- 1/2 cup Olive oil
- ¼ cup Pine nuts
- 1 Garlic clove
- 1/4 cup Freshly grated Parmesan cheese
- ½ tsp Salt, to taste
- Preheat oven to 350°F.
- Lightly grease a 9 x 13 inch pan. Set aside.
- Start combining ingredients for pesto mix. Combine basil, olive oil, pine nuts and garlic in blender.
- Blend until paste forms, stopping often to push down basil.
- Add Parmesan and salt to taste; blend until smooth.
- In a large bowl, whisk eggs and cream together and season with salt and pepper.
- In a large skillet over medium heat, add olive oil and sauté onions until soft, about 4-5 minutes. Add spinach and continue cooking for about 1 minute. Cool slightly and drain any excess liquid away.
- Add onion-spinach mixture to eggs, stir and add to greased pan. Dollop fresh ricotta evenly over egg mixture and drizzle pesto on top.
- Finally, lay slices of Parma ham on top and bake on middle rack of oven until golden and set, about 35-40 minutes.
- Cool slightly on rack before cutting into squares.
Tags: Breakfast, eggs, protien, recipe
- 2 large or 3 medium shallots, cut into large wedges
- 6 garlic cloves
- 1 bottle of Sam Adams
- 1 cup water
- 1 1/2 pounds small new potatoes
- 1 pound hot dried chorizo, cut into 1/2-inch pieces
- Coarse salt
- 3 lobsters (1 1/2 pounds each)
- 3lbs littleneck clams, scrubbed well
- 4 ears of corn, husked and halved
- 2 pounds mussels, debearded and scrubbed well
- 1 1/2 pounds large tiger shrimp (about 30), shell-on
- 2 tablespoons unsalted butter
- 2 lemons, halved
- 1 bunch of parsley, chopped
- 1 bunch of oregano, chopped
- Fresh seaweed, well rinsed, for layering (optional)
- Combine onions, garlic, bottle of Sam Adams IPA and water in a 16-litre Dutch oven or stockpot. Cover with a layer of seaweed.
- Add potatoes, chorizo, and 1 tablespoon salt. Bring to a boil.
- Add lobsters; cook over high heat, covered, for 15 minutes.
- Add clams and corn; cook, covered, for 5 minutes.
- Add mussels and shrimp; cook, covered, until clams and mussels open and shrimp are cooked through, approximately 4 to 8 minutes.
- Remove seafood, corn, potatoes, and chorizo using tongs, and transfer to large platter.
- Discard seaweed and any unopened clams and mussels.
- Strain liquid through a sieve into a bowl; add butter, swirling to melt add chopped parsley and oregano.
- Squeeze lemons over clambake.
Courtesy of Chef Kevin Castonguay, owner of catering and events company ProvisionsTO
Tags: clambake, cuisine, dining, food, recipe, seafood
Serves: Makes 6 cups, 4 to 6 servings
- 1½ cups (375 mL) barley or orzo pasta)
- 2 Ontario Greenhouse Red or Yellow Peppers, halved, and seeded
- 1 cup (250 mL) diced Ontario Greenhouse Cucumbers
- ⅓ cup (75 mL) chopped red onion
- ⅓ cup (75 mL) chopped fresh dill
- 3 tbsp (45 mL) red wine vinegar
- 2 cloves Ontario Garlic, minced
- ½ tsp (2 mL) each salt, black pepper and smoked paprika
- ¼ cup (50 mL) olive oil
- Cook pasta according to package directions and drain well; place in large bowl.
- Combine dressing ingredients and toss with hot pasta. Set aside to cool, loosening with a fork occasionally.
- Place peppers, cut side down, on greased baking sheet and broil 6 inches
- (15 cm) from element until blackened, about 10 minutes. Place in bowl and cover with plastic wrap. Cool enough to handle. Remove skin and coarsely chop.
- Add peppers, cucumber, red onion and dill to pasta. Toss to mix well. Serve at room temperature or chilled.
Courtesy of Mairlyn Smith
Tags: cucumbers, peppers, vegetables