Sep 01

Summer Tomato Mozzarellissima Cheese Tart

Summer Tomato Mozzarellissima Cheese Tart

Summer Tomato Mozzarellissima Cheese Tart

Fresh tomatoes and melted cheese make a perfect pair

(NC)—By bringing together classic Italian flavours, this multi-coloured cheesy tart is a sure crowd-pleaser. With melted mozzarella cheese and flaky pastry, the recipe is delicious as an appetizer for garden parties, or served for brunch with a green salad. For additional recipes, plus a chance to win $10,000 in prizes, take a look at: fb.com/saputo.ca.

Summer Tomato Mozzarellissima Cheese Tart

Preparation: 10 minutes

Cooking: 25 minutes

Makes 4 servings

Ingredients:

7 oz (200 g) store-bought puff pastry, thawed

3 oz (90 g) Saputo Mozzarellissima cheese, grated and divided

1 cup (250 ml) tomatoes, assorted sizes and colours, sliced

salt and freshly ground pepper, to taste

basil leaves

Directions:

Preheat oven to 425°F (220°C).

Roll out puff pastry on a lightly floured surface to roughly a 9-inch (23-cm) square.

Sprinkle pastry with ⅓ of the Mozzarellissima cheese. Press the cheese into the pastry by going over it once or twice with a rolling pin.

Trim a ½-inch (1-cm) border off all sides of pastry. Wet the edges of the pastry with water, then place the cut strips on top, along edges to create a raised border. Place the tomato slices within the border in a single layer as tightly as possible. Season with salt and pepper.

Cook tart in the centre of the oven for 20 to 25 minutes, or until pastry is golden brown.

Remove tart from the oven and sprinkle with the remaining cheese. Broil for 1 to 2 minutes, or until cheese is melted. Garnish with basil leaves and serve.

www.newscanada.com

Sep 01

Almond Berry Smoothie

Almond Berry Smoothie

Almond Berry Smoothie

Blend up a refreshing smoothie to start your day

This summer, discover the joy of growing berries in your backyard, and you’ll be sure to see your whole family thrilled with the fruits of your labour. A light, fresh smoothie packed with in-season berries is a tasty way to brighten up any morning. Combined with organic almond milk, creamy yogurt and a splash of orange juice, this smoothie is a breeze to make, and is easily customized with any of your favourite berries. Additional recipes can be found at www.sonice.ca.

Almond Berry Smoothie

Makes 4 servings

Ingredients:

1 cup (250 ml) fresh strawberries (or any other in-season berries)

2 cups (500 ml) So Nice Almond Original or Unsweetened organic almond beverage

1 cup (250 ml) plain yogurt

½ cup (125 ml) orange juice

1 handful ice cubes (if using fresh berries)

Directions:

Blend all ingredients together and serve, garnished with fresh berries.

Tip: If berries aren’t in season, you can also use frozen berries and leave out the ice cubes.

www.newscanada.com

Sep 01

Cauliflower Puree with Truffle Oil

Cauliflower Puree with Truffle Oil

Cauliflower Puree with Truffle Oil

It may take a bit of patience to master the growing of cauliflower in your garden, but the results are worth it. This versatile veggie grows best in the summer and fall, or if you prefer, you can find organic cauliflower at a local farmer’s market. Mash it with truffle oil, soy milk and white wine vinegar for a creamy and delicious alternative to potatoes. Additional recipes can be found at www.sonice.ca.

Cauliflower Puree with Truffle Oil

Ingredients:

1 cauliflower

3 tbsp (45 ml) olive oil

1 cup (250 ml) So Nice Original or Unsweetened organic soy beverage

2 tbsp (30 ml) truffle oil

1 tbsp (15 ml) white wine vinegar

Salt, to taste

Directions:

Coarsely chop cauliflower and simmer in a pan of salted water until tender. Drain.

Heat So Nice in a saucepan. Add drained cauliflower and mash together.

Add oil, vinegar and salt to cauliflower, and mix until combined.

Serve as you would mashed potatoes.

www.newscanada.com

Sep 01

Salmon Pesto Primavera

Salmon Pesto Primavera

Salmon Pesto Primavera

The summer is a great time to take your green thumb from the garden to the kitchen. Packed with fresh veggies, salmon and protein-rich organic soy milk, this pasta is a wholesome dish that the whole family will enjoy. Make it with organic ingredients, or better yet, veggies and herbs from your garden. Additional recipes can be found at www.sonice.ca.

Salmon Pesto Primavera

Ingredients:

Vegetable mixture:

1 tbsp (15 ml) vegetable oil or margarine

1 clove garlic, minced

1 stalk celery, chopped

1 small onion, chopped

⅓ red or green bell pepper, chopped

8 oz (250 g) mushrooms, sliced

Sauce:

1 tbsp (15 ml) vegetable oil or margarine

1 clove garlic, minced

1½ tbsp (22 ml) cornstarch

1½ cups (375 ml) So Nice Unsweetened organic soy beverage

1 can salmon (with crushed bones for calcium and vitamin D)

1 tbsp (15 ml) ketchup

1 tsp (5 ml) Worcestershire sauce

2 tsp (10 ml) pesto

½ tsp (2 ml) salt

¼ cup (60 ml) fresh parsley, chopped

Directions:

To prepare vegetable mixture, in a large frying pan, heat 1 tbsp (15 m) of oil or margarine over medium heat. Add 1 clove of garlic, celery, onion, bell pepper and mushrooms, cooking until onion is soft.

To prepare sauce, in a medium sauce pan, combine 1 tbsp (15 ml) oil or margarine and the second clove of garlic over medium heat. In a separate bowl, whisk together the cornstarch and So Nice, then pour into the sauce pan when garlic starts to brown. Bring to a boil, stirring constantly to avoid scorching. Keep sauce at a low boil for 2 to 3 minutes, stirring constantly, then turn down to low heat and simmer until thickened. Add salmon, ketchup, Worcestershire sauce, pesto and salt, stirring until well combined.

Add the sauce to the vegetable mixture and spoon over any type of prepared pasta. Sprinkle parsley over top.

www.newscanada.com

Sep 01

Italian Frittata Recipe

Italian Frittata

Italian Frittata

Did you know broccoli is a great choice for a home garden? Best in summer and early fall, a full sun or partial shade spot in your vegetable patch will make a great home for this vegetable staple. Home-grown, or bought from a farmer’s market, broccoli goes perfectly with this tasty frittata, full of fresh vegetables and herbs, protein-rich eggs and soy milk. It is an easy-to-make dish and a crowd-pleaser. Additional recipes can be found at www.sonice.ca.

Italian Frittata

Ingredients:

½ cup (125 ml) fresh bread crumbs (about 1 slice of bread)

1 bunch broccoli, chopped and steamed

½ red bell pepper, sliced

2 tbsp (30 ml) vegetable oil

1 onion, chopped

½ tsp (2 ml) dried thyme

¾ cup (175 ml) old cheddar cheese (optional)

4 eggs

¼ cup (60 ml) So Nice Original organic soy beverage

½ tsp (2 ml) salt

¼ tsp (1 ml) ground nutmeg

¼ tsp (1 ml) freshly ground black pepper

Directions:

Preheat oven to 350°F (180°C).

Use a blender or food processor to make fresh bread crumbs. Sprinkle crumbs in bottom of a pie plate. Arrange broccoli and red pepper evenly over bread crumbs.

In a small skillet, heat oil over medium-high heat and cook onion and thyme until soft, approximately 5 minutes. Sprinkle the onion mixture and cheese over the broccoli and peppers.

In a small bowl, whisk eggs, So Nice, salt, nutmeg and pepper. Pour over vegetables.

Bake in preheated oven for 35 to 40 minutes, or until puffed and golden brown. Let cool for 15 minutes prior to slicing, or serve at room temperature.

Tip: You can also try substituting 3 cups (750 ml) of another calcium-rich vegetable, such as blanched kale, bok choy or napa cabbage for the broccoli.

www.newscanada.com

Sep 01

Crêpes à l’amande

Crêpes à l'amande

Crêpes à l’amande

Almond milk adds a light, refreshing and nutty taste to these sweet crêpes. Topped with your favourite fresh fruit, they’re excellent served as a light dessert or brunch dish. Additional recipes can be found at www.almond-fresh.com.

Crêpes à l’amande

Makes 16 to 20 crêpes

Ingredients:

2 cups (500 ml) Almond Fresh Unsweetened or Original

1 cup (250 ml) all-purpose flour

2 eggs

1 tbsp (15 ml) oil

½ tsp (2 ml) salt

Directions:

In a blender, combine all ingredients and puree until smooth. Refrigerate batter for 30 minutes.

Heat a 6-inch (15-cm) non-stick skillet over medium-high heat. Pour approximately ¼ cup (60 ml) of the batter into the hot pan and swirl the pan so the batter evenly coats the bottom of the pan. Pour off any excess back in with remaining batter.

Cook the crêpe for about 1 minute on each side until set and slightly golden. Continue to cook crêpes one at a time until all batter is used, brushing the pan with oil or butter if needed.

Fold the crêpe in four and serve with fresh fruit and syrup.

www.newscanada.com

Sep 01

Easy, Breezy and Cheesy Quesadillas

Easy, Breezy and Cheesy Quesadillas

Easy, Breezy and Cheesy Quesadillas

Spice up your summer with savory quesadillas

(NC)—Searching for a tasty lunch or a light supper? These quesadillas will hit the spot and are ready in a snap – especially when you use cheese that is already shredded. For additional recipes, plus a chance to win $10,000 in prizes, take a look at: fb.com/saputo.ca.

Easy, Breezy and Cheesy Quesadillas

Preparation: 5 to 10 minutes

Cooking: 25 minutes

Makes 6 servings

Ingredients:

1 onion, diced

1 red pepper, seeded and diced

1 green pepper, seeded and diced

6 tortillas, medium-sized

1 tbsp (15 ml) canola oil

4 cups (1,000 ml) Saputo Mozzarellissima or Taco Nacho shredded cheese

(sour cream and salsa are optional)

Directions:

Heat oil in a large skillet over medium-high heat. Add onion and peppers, stirring for 4 to 8 minutes until vegetables are tender and lightly browned. Remove vegetables from pan and set aside.

Lightly coat one side of a tortilla with canola oil and place oil side down in a skillet over medium heat. Add 2/3 cup of the Taco Nacho cheese evenly on the tortilla, followed by 1/3 of the vegetable mixture. Next, layer 2/3 cup of Mozzarellissima cheese evenly over top of the vegetables. Place a second tortilla on top and brush lightly with oil.

Cook quesadilla for 4 to 6 minutes, flipping once, until cheese is melted and tortillas are lightly browned. Repeat with remaining ingredients.

Cut each quesadilla into eight pieces, and serve warm with sour cream and salsa.

Tip:

Add chopped cilantro or serve guacamole and lime on the side for an extra flavour kick.

www.newscanada.com

Sep 01

Rosemary Maple Bacon Wrapped Sea Scallops

Rosemary Maple Bacon Wrapped Sea Scallops

Rosemary Maple Bacon Wrapped Sea Scallops

Entertain this summer with succulent seafood

The stress of entertaining can get in the way of making the most of time with friends and family. To make sure your summer festivities go off without a hitch, here are some stress-free entertaining tips:

Whenever possible, prepare food in advance. Purchase, chop and marinate the evening before to ensure that everything is organized when guests arrive.

Keep it simple. Great meals aren’t always complicated. Look for recipes that include simple, fresh and high quality ingredients.

Fire up the grill and try something new. Cooking seafood on the barbecue adds new flavour and texture to the perfect summer dish.

Try this delicious and easy recipe for grilling bacon-wrapped sea scallops from world-renowned chef, Stefan Czapalay. As the executive chef for Clearwater Seafoods, Stefan is an expert in preparing seafood for every occasion.

Rosemary Maple Bacon Wrapped Sea Scallops

Ingredients:

1 package Clearwater Bacon Wrapped Sea Scallops

1 cup maple syrup

4 tsp rosemary (finely chopped)

Preparation:

Thaw Clearwater Bacon Wrapped Sea Scallops in package for 15-20 minutes before cooking.

Preheat grill to medium-high heat.

Prepare sauce by combining maple syrup and finely chopped rosemary. Simmer for 2 minutes and let cool.

Fold a 25-inch piece of foil in half. Spray one side generously with cooking spray.

Place foil on grill greased side up and place scallops on foil (do not crowd.)

Grill, lid down for 12-15 minutes, turning frequently, or until bacon is crisp and scallops are cooked.

During the last 30 seconds, brush liberally with maple rosemary glaze.

Let stand for a few minutes before serving.

www.newscanada.com

Aug 30

Grilled Kolbassa with Onions and Peppers

Grilled Kolbassa with Onions and Peppers

Grilled Kolbassa with Onions and Peppers

Extra-lean kolbassa is the centrepiece of this easy and delicious dinner recipe, baked indoors or grilled on the barbecue.

Grilled Kolbassa with Onions and Peppers

Ingredients

30 ml (2 tbsp.) extra virgin olive oil

1 large onion, cut into 1 cm (½ in.) slices

1 chili pepper, seeded, cut in 0.5 cm (¼ in.) strips

1 red bell pepper, seeded, cut in 1 cm (½ in.) strips

2 pkgs/300g Piller’s Extra Lean Ham Kolbassa or Piller’s Turkey Kolbassa

sausage, halved lengthwise, cut on the diagonal in 10 cm (4 in.) pieces

1 green bell pepper, seeded, cut in 1 cm (½ in.) strips

Sea salt, freshly ground pepper

Crusty bread, mustard, braised sauerkraut

Directions

Cover a large rimmed baking sheet with a sheet of heavy-duty aluminum foil. In a large bowl, toss onion and peppers with oil; season generously with salt and pepper. Mound vegetables in center of prepared baking sheet; top with Kolbassa. Place another large sheet of foil over. Fold and crimp all edges tightly to form a sealed packet.

Preheat oven to 350°F or gas grill to medium-high. Bake or transfer packet to grill and cook until onions and peppers are softened (steam will escape so open the packet carefully to check), about 25 minutes.

If using an oven, turn on broiler. Carefully cut open packet. Broil until sausages are browned and crisp, about 5 minutes. If grilling, remove sausages from packet and grill until browned and crisp, about 5 minutes.

Serve with crusty bread, mustard, and braised sauerkraut alongside. Makes 4 to 6 servings.

Prep time: 15 minutes

Bake time: 30 minutes

Make ahead: Can be made 4 hours ahead. Chill. Let stand at room temperature for 15 minutes before continuing.

www.newscanada.com

Aug 28

Stuffed Portobello Mushrooms Recipe

Stuffed Portobello Mushrooms

Stuffed Portobello Mushrooms

Serve allergen-free menus to family and guests

Until you combine olives, sundried tomatoes and pepperoni as a stuffing for your Portobello mushrooms, you are going to deprive your guests of a tantalizing taste sensation. Take a look at this allergen-free recipe, created by Rose Reisman, courtesy of Piller’s Fine Foods:

Stuffed Portobello Mushrooms

Ingredients

2 Piller’s Simply Free Pepperoni

sticks, finely diced

4 medium Portobello mushrooms (stems removed)

10 ml (2 tsp.) vegetable oil

250 ml (1 cup) onions, finely chopped

10 ml (2 tsp.) garlic, chopped

125 ml (½ cup) mushroom stems, finely chopped

125 ml (½ cup) red bell pepper, finely diced

44 ml (3 Tbsp.) black olives, chopped

10 ml (2 tsp.) olive oil

Directions

Preheat oven to 450°F. Line a baking sheet with foil sprayed with vegetable oil. Remove stems from mushrooms and dice until you have ½ cup. Place mushroom caps on baking sheet and spray both sides with vegetable oil. Bake for 15 minutes or until tender. Meanwhile, heat a skillet with vegetable oil spray; add oil and sauté onions for 3 minutes. Add pepperoni and sauté for 3 minutes. Add garlic and mushroom stems and sauté for 3 minutes. Add bell peppers and olives; sauté for 2 minutes. Preheat oven to broil and spoon pepperoni filling over top mushroom caps. Sprinkle olive oil over top and broil for 1 minute just until topping browns. Serves 4.

More information, including additional recipe ideas, is available online at pillers.com.

www.newscanada.com

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