Apr 22

Grilled Pulled Pork Pizza

Grilled Pulled Pork Pizza

Grilled Pulled Pork Pizza

Whether you’re planning a small get-together with friends, or an all-out backyard bash, a great menu is a good starting point.

“If you love summer entertaining but you’re tired of burgers, it’s easy to switch it up.” says Frank Spadafina, the food product development manager with Walmart.

“A grilled pizza is a great way to get that barbecue taste and use all your fresh ingredients. This recipe screams summer with pulled pork, sweet pineapple and our tangy Carolina barbecue sauce.”

Grilled Pulled Pork Pizza

Ingredients:

1 pizza crust

1 package of Our Finest Pulled Pork Shoulder

1 tbsp Cold Pressed Extra Virgin Olive Oil

½ small red onion

¼ finely chopped pineapple

½ cup (125 ml) Our Finest Carolina Style Barbeque Sauce

1 cup shredded mozzarella cheese

Directions:

Prepare the pulled pork shoulder according to the directions on package and set aside. Heat barbecue to 400°F (200 C). Spread barbecue sauce on heated crust, top with onion, pineapple, pork and cheese. Place on grill, then turn off and cook for 4-6 minutes, checking and moving the pizza regularly.

More meal inspirations can be found online at Walmart.ca/Our-Finest. www.newscanada.com

Apr 19

Summer Salads: Cucumber-Chickpea Salad & Fresh Apple Salad

Summer salads that are packed with flavour allow you to feel confident in what you’re serving to guests. Toss together a super side that is delicious and affordable with these easy-to-make dishes from Walmart’s Our Finest brand:

Cucumber-Chickpea Salad

Cucumber-Chickpea Salad

Cucumber-Chickpea Salad

Makes 6 servings

Ingredients:

½ cup (125 ml) Our Finest Yogurt Tzatziki Dressing

2 English cucumbers, seeded and diced

1 (540 ml) can of Great Value chickpeas, rinsed and drained

¼ cup (60 ml) thinly sliced red onion

½ cup (125 ml) crumbled feta cheese

Salt and pepper to taste

Directions:

In a medium bowl combine cucumbers, chickpeas and onion. Pour Tzatziki dressing over mixture; toss to coat. Season with salt and pepper to taste and sprinkle with feta. Refrigerate up to 2 hours or serve immediately.

Fresh Apple Salad

Fresh Apple Salad

Fresh Apple Salad

Makes 6 servings

Ingredients:

½ cup (125 ml) Our Finest 0% Fat Free Greek Yogurt

2 tbsp (30 ml) Great Value honey

1 tsp (5 ml) fresh lemon juice

¼ tsp (1 ml) Great Value ground cinnamon

2 Granny Smith apples, peeled and chopped (1-2 cups)

½ cup (125 ml) thinly sliced celery

1.4 cup (60 ml) dried cranberries

¼ cup (60 ml) toasted walnuts

2 cups (500 ml) baby spinach

Directions:

In a small bowl combine yogurt, honey, lemon juice and cinnamon. Cover and refrigerate until ready to serve. Salad dressing can be made one day ahead of time. In a medium bowl combine apples, celery, cranberries and walnuts. Add dressing, mixing gently until combined. Place spinach on 6 plates and top evenly with apple salad.

Find these recipes and more at Walmart.ca/Our-Finest.

www.newscanada.com

Apr 19

Almond Cinnamon Rolls

Nothing says “good morning” better than a batch of warm-from-the-oven almond cinnamon rolls, so here’s a recipe created for the Almond Board of California by Emily Richards, author of Get In The Kitchen and COOK. This nutritious and delicious treat combines sweet cinnamon with crunchy scrumptious almonds making them the perfect addition to any brunch – or to enjoy with a coffee and mom on her special day.

Almond Cinnamon Rolls

Almond Cinnamon Rolls

Almond Cinnamon Rolls

Serves 16

Ingredients

2 1/4 cups (550 mL) whole wheat flour (approx.)

1/2 cup (125 mL) wheat bran

1/4 cup (60 mL) ground almonds

1/4 cup (60 mL) packed brown sugar

1 packet (8 g) instant or quick rise yeast

1 cup (250 mL) almond milk, warmed

3 tbsp (45 mL) canola oil

Filling:

1/4 cup (60 mL) packed brown sugar

2 tsp (10 mL) ground cinnamon

1/4 cup (60 mL) natural almond butter

Liquid honey or icing sugar (optional)

Directions

In a large bowl, combine 2 cups (500 mL) of the flour, almonds, wheat bran, sugar and yeast. Make a small well in the middle of the flour mixture and pour in oil and almond milk. Using a wooden spoon, stir well to form soft sticky dough.

Turn out dough onto a floured surface and knead, adding remaining flour, for about 3 minutes or until smooth soft dough forms. Cover and let rest for 30 minutes.

Roll out dough to 12 x 16 inch (30 x 40 cm) rectangle.

Filling: In a small bowl, combine sugar and cinnamon. Spread almond butter evenly over top of dough and sprinkle with sugar mixture. Starting at one long side roll up jelly roll style and pinch seam to close.

Using a serrated knife cut into 16 pieces and place in paper muffin liners on a baking sheet. Cover and let stand for 30 minutes.

Bake in 375 F (190 C) oven for about 20 minutes or until golden. Serve warm. Drizzle with honey or dust with icing sugar to serve if desired.

Tip: For a light vanilla flavour, look for vanilla almond milk in the dairy case.

This recipe has been evaluated by the Heart and Stroke Foundation registered dietitians and is part of a healthy diet based on recommendations in Canada’s Food Guide.

www.newscanada.com

Apr 19

Carrot Cake Almond Pancakes

Are you thinking about whipping up something special to serve on Mother’s Day? Why not combine two of her favourite treats to create carrot cake pancakes? The recipe was created for the Almond Board of California by Emily Richards, author of Get In The Kitchen and COOK. Mixed with nutritious almonds, a dash of cinnamon and finished with a delicious cream cheese fruit sauce, the originality is sure to add a special touch and melt mom’s heart all in one bite.

Carrot Cake Almond Pancakes

Carrot Cake Almond Pancakes

Carrot Cake Almond Pancakes

Makes: 16 pancakes

Ingredients

Pancakes:

1 1/2 cups (375 mL) whole wheat flour

1/2 cup (125 mL) ground almonds

2 tbsp. (30 mL) granulated sugar

1 tbsp. (15 mL) baking powder

1 tsp. (5 mL) ground cinnamon

Pinch fresh ground nutmeg

1 2/3 cups (400 mL) vanilla almond milk

1 egg

2 tbsp. (30 mL) canola oil

1 cup (250 mL) grated carrots

1/4 cup (60 mL) golden raisins

Cream Cheese Yogurt Drizzle:

1/4 cup (60 mL) 0% Greek yogurt

2 tbsp. (30 mL) light cream cheese, softened

4 tbsp. (60 mL) vanilla almond milk

1/2 cup (125 mL) diced fresh strawberries

2 cups (500 mL) quartered fresh strawberries

Directions

In a large bowl, whisk together whole wheat flour, almonds, sugar, baking powder, cinnamon and nutmeg; set aside.

In another bowl, whisk together almond milk, egg and canola oil. Pour over flour mixture and stir until smooth. Stir in carrots and raisins.

Heat a non-stick griddle or a large non-stick skillet over medium heat. Ladle 1/4 cup (60 mL) of the batter onto griddle. Cook for about 2 minutes or until bubbles appear on top. Using spatula, flip pancake and cook another 1 minute or until golden. Repeat with remaining batter. (Alternatively, use 1/8 cup (30 mL) measure to make smaller pancakes.)

Cream Cheese Yogurt Drizzle: Meanwhile, in a bowl, using an electric hand mixer, beat together yogurt, cream cheese and almond milk until smooth and runny. Stir in strawberries.

Spoon drizzle over pancakes and top with berries.

This recipe has been evaluated by the Heart and Stroke Foundation registered dietitians and is part of a healthy diet based on recommendations in Canada’s Food Guide.

More recipes can be found online at almonds.com.

www.newscanada.com

Apr 19

Strawberry Rhubarb Almond Crumble with Almond Cream

Show mom you care this Mother’s Day by adding a nutritious spin on one of her favourite desserts. Packed with crunchy wholesome almonds, fresh strawberries and tasty rhubarb, this crumble is the perfect little treat to enjoy on this special day. The recipe was created for the Almond Board of California by Emily Richards, author of Get In The Kitchen and COOK. Serve the crumble with a drizzle of velvety almond cream for that added hit of deliciousness.

Strawberry Rhubarb Almond Crumble with Almond Cream

Strawberry Rhubarb Almond Crumble with Almond Cream

Strawberry Rhubarb Almond Crumble with Almond Cream

Serves 8

Ingredients

3 cups (750 mL) fresh or frozen chopped rhubarb

2 cups (500 mL) halved fresh strawberries

1/4 cup (50 mL) packed brown sugar

3 tbsp (45 mL) ground almonds

1/4 cup (60 mL) whole wheat flour

3/4 cup (175 mL) large flake oats

2 tbsp (30 mL) chopped almonds

2 tbsp (30 mL) soft non hydrogenated margarine

Almond Cream

3/4 cup (175 mL) almond milk

1 tbsp (15 mL) cornstarch

1/2 tsp (2 mL) vanilla

Directions

Crumble: In a large bowl, combine rhubarb, strawberries, sugar, ground almonds and half of the flour. Divide among eight 1/2 cup (125 mL) ovenproof ramekins or mason jars; set aside.

In another bowl, stir together oats, chopped almonds, remaining flour and margarine until crumbly. Spoon on top of fruit and place jars on a baking sheet.

Bake in 375 F (190 C) oven for about 30 minutes or until fruit is tender and bubbly and top is golden. Let cool slightly.

Almond Cream: Meanwhile, in a small saucepan, heat almond milk and vanilla over medium heat until just bubbling. Whisk together cornstarch with 1 tbsp (15 mL) of water and whisk into almond milk. Cook, stirring for 1 minute or until thickened.

Drizzle some of the almond cream over each crumble to serve.

More recipes can be found online at almonds.com.

This recipe has been evaluated by the Heart and Stroke Foundation registered dietitians and is part of a healthy diet based on recommendations in Canada’s Food Guide.

www.newscanada.com

Apr 18

Steak & Blue Cheese Compound Butter

perfect steakThe steakhouse is a family favourite for its flavourful cuts of beef , so to save money, the grilling experts at Broil King are here to show us how to re-create those same savoury steaks on our own gas barbecues. Here are their tips.

• If it doesn’t sizzle, it’s not hot enough. Preheat your grill to at least 450° for great sear marks and steakhouse quality results.

• Season the grill: a thin coating of oil on a hot grill both protects the grill surface and keeps your food from sticking. A refillable oil mister is an easy way to do this. Tip: Always turn the burners to low before spraying oil; never use non-stick sprays with aerosol since they are flammable.

• Marinate your steak for 30 minutes to 2 hours (most cuts) to infuse complementary flavours into the meat.

• Any sweet or sugary barbecue sauce should be applied in the last two minutes on the grill, or after the meat is removed. These sauces burn easily and can ruin a great steak.

• Try a compound butter: first soften the butter to room temperature and then mix in the flavouring of your choice such as blue cheese, sundried tomato, cheddar & jalapeno. Top the hot steak with a pat of this butter and watch the flavour melt all over the grilled meat.

• Choose your weapon: don’t pierce your steak, use a good set of tongs to turn them. The more you poke holes, the more flavour and tenderness escapes.

• Let it rest: cutting into a steak right off the grill lets juices escape onto the plate. Let any steak rest of 5 minutes before serving. The juices will settle evenly throughout the steak, giving a more tender, flavourful, and enjoyable dining experience.

Blue Cheese Compound Butter

Ingredients

2/3 cup butter, at room temperature

1/3 cup Roquefort cheese, crumbled

1 tbsp. shallots, finely chopped

1 1/2 tsp. fresh thyme leaves, finely chopped

Dash hot pepper sauce

Pinch salt

Directions

In a small bowl mix all ingredients together lightly with a fork until just evenly combined. Over-mixing will cause it to become too blue in colour. Spoon the mixture onto a sheet of waxed paper, and shape it into a log about 4 cm (1½”) in diameter. Refrigerate 1 hour. Slice into 1.5 cm thick rounds (1/3″) and place on hot grilled steaks to melt. Freeze leftovers butter.

Additional grilling recipes and tips are available at www.broilkingbbq.com.

www.newscanada.com

Apr 18

Sloppy Joes

Sloppy Joes

Sloppy Joes

Revisit your childhood with the flavours of a retro classic made more nutritious with whole foods including mushrooms.

Sloppy Joes

Serves 4

Prep Time: 20 mins.

Cook Time: 15 mins.

Ingredients:

2 cups coleslaw blend – 500 mL

¼ cup chopped green onion – 60 mL

¼ cup coleslaw dressing – 60 mL

8 oz fresh button mushrooms – 250 g

1 onion chopped – 1

¾ lb lean ground beef – 375 g

1 tbsp canola oil – 15 mL

1 pkt Mushroom Seasoning Blend – 5 g

¾ tsp salt – 4 mL

½ tsp pepper – 2 mL

1 cup tomato sauce – 250 mL

3 tbsp brown sugar – 45 mL

3 tbsp cider vinegar – 30 mL

2 tbsp Worcestershire sauce – 30 mL

4 whole-wheat hamburger rolls -4

Method

Toss the coleslaw with the green onion and dressing until well combined; set aside. Place the mushrooms and onion in a food processor fitted with a metal blade. Pulse until finely chopped. Add the ground beef and pulse until well combined.

Heat the oil in a large nonstick skillet set over medium heat. Add the mushroom mixture and seasoning blend. Cook for 10 minutes or until browned and the liquid has evaporated. Stir in the tomato sauce, brown sugar, vinegar and Worcestershire sauce. Simmer for 10 minutes or until thickened. Serve on rolls topped with coleslaw.

Nutrition facts – per serving

Calories: 408

Sodium: 457 mg

Protein: 26 g

Fat: 15 g

Carbohydrates: 44 g

Dietary Fibre: 5.5 g

www.newscanada.com

Apr 18

Beefy Burritos

Add a flavourful twist to burrito night by blending half the beef with finely chopped mushrooms.

Beefy Burritos

Beefy Burritos

Beefy Burritos

Serves 4

Prep Time: 20 mins.

Cook Time: 20 mins.

Ingredients:

8 oz Fresh Crimini Mushrooms – 250 mg

½ lb lean ground beef – 250g

1 tbsp canola oil – 15 mL

2 tbsp Tex-Mex Seasoning Blend – 30 mL

1 pkt Mushroom seasoning blend -5 g

1 cup reduced sodium refried beans – 250 mL

4 large flour tortillas – 4

1 cup cooked Spanish rice – 250 mL

2 cups shredded lettuce – 500 mL

½ cup salsa – 125 mL

½ cup guacamole (optional) 125 mL

½ cup fat free sour cream (optional) 125 mL

¾ cup shredded part skim Cheddar cheese – 180 mL

Method:

• Place the mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped. Add the ground beef; pulse until well combined.

• Heat the oil in a large, nonstick skillet over medium-high heat. Add the mushrooms, Tex-Mex seasoning and mushroom seasoning. Cook for 10 minutes until mushroom mixture is browned.

• Spread the refried beans over each tortilla. Spoon in rice, and top with the mushroom mixture, lettuce, salsa and optional guacamole and sour cream. Sprinkle with cheese, and roll up burritos.

• Coat a hot nonstick skillet with cooking spray. Place the burritos, seam side down, and toast on both sides for 3 to 4 minutes until heated through.

Tip: Many brands carry Spanish-style rice that can be prepared in the microwave for a quick dinner.

Nutrition facts: per serving

Calories: 503

Sodium: 743 mg

Protein: 28 g

Fat: 21g

Carbohydrates: 48 g

Dietary Fibre: 6 g

www.newscanda.com

Apr 18

Peanut Butter Granola Bites

If you’re looking for an afternoon pick-me-up, skip the junk food and reach for one of these tasty, easy-to-make, calorie-reduced bites.

Packed with flavourful ingredients like oats, raisins and vanilla, these goodies keep your mouth happy and your stomach satisfied. Lightly sweetened with naturally-sourced stevia, each serving of peanut butter granola bites contains 6 grams of protein and only 170 calories, making this a perfectly sensible snack.

Peanut Butter Granola Bites

Peanut Butter Granola Bites

Peanut Butter Granola Bites

Makes 15 servings

Ingredients:

Cooking spray

2 cups (500 ml) cornflakes

1 cup (250 ml) uncooked quick oats

2/3 cup (150 ml) seedless raisins

1/2 cup (125 ml) egg whites

1/2 cup (125 ml) chunky peanut butter*

1 1/4 cup (300 ml) Pure Via Granulated sweetener

2 tbsp (30 ml) sugar free syrup

2 tsp (10 ml) vanilla

1 tsp (5 ml) ground cinnamon

Preparation:

1. Preheat oven to 350°F. Spray baking sheet with cooking spray; set aside.

2. Combine cornflakes, oats and raisins in a large mixing bowl.

3. Combine egg whites and peanut butter in another mixing bowl. Stir in the sweetener, syrup, vanilla and cinnamon until blended. Pour peanut butter mixture over cereal mixture. Mix gently until well combined. Let stand 5 minutes.

4. Shape mixture into 1-inch balls. Place on prepared cookie sheet. Bake 8 to 10 minutes. Remove from cookie sheet and cool completely on wire rack. Store in covered container at room temperature.

*For a peanut butter alternative, substitute 1/2 cup (125 ml) almond butter. Stir in 4 tsp (20 ml) all-purpose flour into the combined cereal and peanut butter mixture before letting it stand.

Nutritional information per serving (2 bites)

Calories: 170

Total fat: 9 g

Cholesterol: 0 mg

Sodium: 42 mg

Carbohydrates: 18 g

Protein 6 g

Additional calorie-conscious recipes are available at www.purevia.ca.

Note that stevia, the sweetener in Pure Via, is also known as steviol glycosides.

www.newscanada.com

Apr 07

Whole Grain Ricotta Mushroom Tart with Tomatoes

Whole Grain Ricotta Mushroom Tart with Tomatoes by Gourmandelle

Whole Grain Ricotta Mushroom Tart with Tomatoes

Whole Grain Ricotta Mushroom Tart with Tomatoes

Ingredients

For the dough:

150g whole wheat flour

50g cold butter

1/4 glass of ice cold water

sea salt

For the filling:

2 cups sliced button mushrooms

2 eggs, beaten

1 cup ricotta cheese

1 onion, chopped

a bunch of dill, chopped

2 tsps dry thyme

3 tomatoes

salt and pepper, to taste

Method

Add all dough ingredients in your food processor. The dough should have an elastic consistency. If it’s sticky add more flour. Put in the fridge for 30 minutes.

Heat some oil in a large pan. Add onion and saute for 3-4 minutes. Add sliced mushrooms, dry thyme, salt and pepper and cook for 10 minutes. Cover with a lid.

Remove from heat and add 2 beaten eggs, 1 cup of ricotta cheese, chopped dill, chopped tomatoes. You can slice one of the tomatoes and keep it for the final garnish step. Blend all together.

Heat the oven at 392F.

Press the dough in a flat round disk and place it in the greased tart form. Add the filling. Garnish with tomato slices.

Bake for 35-40 minutes.

Serve hot with sour cream on top!

More delicious mushroom recipes are available online at www.mushrooms.ca.

www.newscanada.com

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