1 lb turkey, cut into cubes2 tbsp all purpose flour3 tbsp oil2 tbsp butter3 onions, chopped2 celery stalks, sliced2 large carrots, sliced2 parsnips, sliced1 garlic clove, minced1 tbsp fresh rosemary, chopped2 cups fresh button mushrooms2 cups dry white wine1 cup chicken stock1/2 cup 18%...
1 lb potatoes yellow fleshed, peeled and chopped6 cloves garlic1 can kidney beans white, drained and rinsed1/2 cup milk skim, warmed1 tsp canola oil1 onion chopped1 carrot chopped1 stalk celery chopped1 pkg turkey lean, ground1 tsp thyme dried, leaves1/4 tsp pepper fresh ground2 tbsp flour all purpose2 cups beef broth sodium reduced1 tbsp tomato paste2 tsp Worcestershire sauce2 bay leaves 1. Cover potatoes and garlic with water in a pot and bring to the boil. Cook for about 15 minutes or until potatoes are...
8 large leaves Boston lettuce1 can flaked ham1/2 cup grated Swiss cheese1/4 cup chopped celery1/4 cup mayonnaise1 tbsp sweet pickle relish1 tsp prepared mustard1/8 tsp pepper Set aside 8 large lettuce leaves for bundles. Mix together remaining ingredients. Spoon evenly into centre of each...
1 medium cauliflower rinsed and cut into florets1 egg1 egg white1 tbsp water1 1/2 cups bread crumbs1 tbsp Italian seasoning2 tbsp Parmesan cheese 1. Preheat oven to 425 F2. Beat egg, egg white and water in a bowl, set aside.3. Mix bread crumbs, Italian seasoning and Parmesan cheese in a bowl, set aside.4. Dip florets, a few...
1/4 cup oil1 cup onion, diced2 cloves garlic, minced2 tbsp hot curry powder*1/2 tsp turmeric1/2 tsp chili powder2 tsp paprika2 tsp garam masala2 cups cauliflower cut into florets2 cups carrots, peeled and sliced2 cups potatoes, peeled and diced2 cups water or chicken stock1 cup...
This recipe is from the Canadian Wheat Board’s Pasta from the Prairies cookbook. 1 small broccoli head1/2 cauliflower head1 carrot2 celery stalks1/2 red or green pepper1/2 onion2 ripe tomatoes1 Tbsp. olive oil garlic to taste parsley to taste lemon pepper to taste dash soy sauce (optional) 4 cups cooked fettuccine Prepare...
1 tbsp butter1 tbsp olive oil4 cups cauliflower florets (about 2/3 medium head)3 cups grape tomatoes2 cloves garlic, minced1/2 tsp dried rosemary or basil1/2 tsp salt1/2 tsp pepper1/4 tsp smoked paprika (optional)2 tbsp red or white wine vinegar8 oz whole wheat rotini or fusilli pasta1 cup shredded Asiago or Provolone cheese 1. Preheat oven to 425°F (220°C).2....
2 cups lentils or black beans, cooked1 cup chopped cucumber1/2 cup chopped red onion2 tomatoes, chopped1 yellow pepper, chopped1 cup chopped cauliflower1/2 cup chopped parsley1/4 cup feta cheese, crumbled Vinaigrette1/2 cup sliced black olives2 Tbsp lemon juice1/2 tsp each salt and pepper1 Tbsp red...
1 medium cauliflower, leaves and stem removed6 thin slices of ham, chopped1/4 cup sun-dried tomatoes, chopped6 oz cheddar, grated2 tbsp fresh chives, chopped 1. Place cauliflower in a saucepan, cover with cold water and add a little salt. Bring to a boil and cook for 10 minutes.2. Preheat oven to...
1 tbsp butter1 onion, chopped2 cloves garlic, chopped6 cups carrots, peeled and diced3 cups chicken or vegetable broth, no salt added1 cup milkSalt and freshly ground pepper3 oz Brie, cut into small wedges1 tbsp honey2 tbsp roasted nuts, your choice 1. In a large saucepan, melt butter over medium-high heat and cook vegetables for 5 minutes.2. Add broth, milk, salt and pepper.3. Bring
Crust1 1/3 cup shortbread cookie crumbs (12 cookies)¼ cup melted butter Combine ingredients; mix well. Press into 9-inch springform pan. Bake in preheated 350°F oven for 10 minutes. Filling2 cups shredded carrots (3 to 4)3 pkg. (250 g each) light or regular cream cheese, room temp1/3 cup granulated sugar1/3 cup maple syrup3 eggs Simmer shredded carrots
2 oz. butter1 medium carrot, sliced1 onion, finely diced1 celery stalk, finely diced12 mussels12 oysters8 oz. white fish8 oz. shrimp2 tbsp brandy Sauce4 oz. butter1/2 cup flour1 tsp salt4 cups milk1/4 cup tomato puree1/2 cup white wine1 tsp prepared mustard1 container (9 oz. / 270 mL) cream1/4 cup chopped parsleycayenne pepper to tastelemon juice to taste Melt the butter in a deep pan. Add
