Sep 13

Japanese-style Peanut Popcorn

Japanese-style Peanut Popcorn

Japanese-style Peanut Popcorn

Score with this unique peanut popcorn snack

Kick your game day snacking up a notch with this exciting peanut-popcorn mix. While wasabi is quite hot, this Japanese-inspired popcorn mixture is not, as the wasabi powder simply adds a unique overall flavour. All of the Japanese ingredients are available at the sushi bar or Asian section of your supermarket.

Japanese-style Peanut Popcorn

Prep time: 5 minutes

Cook time: 5 minutes

Makes about 6 cups (1.5 L)

Ingredients:

1 sheet seaweed (Nori-style)

1 cup (250 ml) peanuts

2 tbsp (30 ml) sesame seeds, preferably black and white

2 tsp (10 ml) peanut oil

3 tbsp (45 ml) popcorn kernels

2 tbsp (30 ml) butter

1½ tsp (7 ml) wasabi powder

½ tsp (2 ml) salt

Directions:

Using scissors, cut seaweed into ½-inch (1-cm) strips. Stack strips and cut across, into ¼-inch (0.5-cm) pieces. Place in a large bowl along with peanuts and sesame seeds. Stir.

Place oil and popcorn in a medium pot. Cover tightly and shake continuously over medium heat until all kernels are popped. Or if you prefer, prepare popcorn according to the directions on your popcorn maker. Pour into bowl with seaweed.

Melt butter, and stir in wasabi and salt (if using salted peanuts, the salt can be omitted). To best coat, drizzle over peanut and popcorn mixture, while tossing continuously. Taste and add additional salt, if desired.

Additional recipes can be found at www.peanutbureau.ca.

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Sep 11

Spicy Peanut Chicken Wings

Spicy peanut wings make the crowd go wild on game day

Spicy Peanut Chicken Wings

Spicy Peanut Chicken Wings

Watching a game while eating wings just can’t be beat. Be sure to have plenty of napkins on hand when you settle in with these spicy, peanutty wings.

Spicy Peanut Chicken Wings

Prep time: 10 minutes

Baking time: 35 to 40 minutes

Makes 2 lbs (1 kg) of wings, to serve 2 to 4

Ingredients:

2 lbs (1 kg) chicken wings

½ cup (125 ml) smooth or crunchy peanut butter

¼ cup (60 ml) lime juice

2 tbsp (30 ml) each soy sauce and hoisin sauce

2 tbsp (30 ml) brown sugar, lightly packed

2 to 3 tbsp (30 to 45 ml) hot Chinese chili garlic sauce

1 tbsp (15 ml) hot pepper sauce

Directions:

Preheat oven to 425°F (220°C). If wings are whole, cut in half at joint, then cut off wing tips and discard. Place wings in a large bowl.

In a separate bowl, whisk peanut butter with lime juice, soy sauce, hoisin sauce, brown sugar, chili garlic sauce and hot pepper sauce until combined. Toss with wings, stirring occasionally, while oven preheats.

Set 1 or 2 well-greased racks over 1 or 2 foil-lined baking sheets. Place wings skin-side up on racks, making sure to not crowd the wings. Spread any peanut butter mixture left in the bowl all over wings. Discard any sauce still remaining in the bowl after this step. Bake wings, turning halfway through cooking, 35 to 40 minutes. Sprinkle with chopped peanuts, if desired.

Tip: If you like your wings extra spicy, you can add more chili garlic sauce and hot pepper sauce, to taste.

Additional recipes can be found at www.peanutbureau.ca.

www.newscanada.com

Sep 11

Cheeseburger Pizza

Cheeseburger Pizza

Cheeseburger Pizza

Combine everyone’s two favourite takeout orders into one homemade meal you can feel good about serving thanks to a fifty-fifty split of mushrooms and beef.

Serves 8

Prep Time: 20 mins.

Cook Time: 20 mins.

Ingredients

8 oz fresh button Mushrooms

1 tbsp canola oil

1/2 lb lean ground beef

1 pkt Mushroom Seasoning Blend

1/2 tsp each salt and pepper

1 ball prepared pizza dough

1/3 cup tomato sauce

1/3 cup barbecue sauce

1 1/2 cups shredded part skim Mozzarella Cheddar Blend

1 plum tomato, seeded and diced

1/2 small red onion, very thinly sliced

1/2 cup shredded lettuce

1/4 cup light mayonnaise

2 tbsp yellow mustard

Method

Place the mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped. Heat the oil in a large, nonstick skillet set over medium-high heat. Add the mushroom mixture, ground beef, seasoning blend, salt and pepper. Cook for 10 minutes until mushroom mixture is browned.

Preheat the oven to 450(F (230(C). Roll the dough out, on a lightly floured surface, into an 18 x 12-inch rectangle; transfer to a parchment-lined baking sheet. Stir the tomato sauce with the barbecue sauce and spread over the dough. Sprinkle cheese over the sauce; top with mushrooms mixture, tomatoes and red onion.

Bake for 20 to 25 minutes until golden. Stir the mayonnaise with the mustard. Sprinkle the lettuce over the pizza and drizzle with mayonnaise mixture. Cut into portions and serve immediately.

Tip: Place the mayonnaise mixture into a plastic re-sealable bag and snip off a small portion of the corner. Pipe the mixture over the pizza to get an even drizzle.

For more Mushroom-Beef Blendability recipes visit www.mushrooms.ca

www.newscanada.com

Sep 03

Beef Bourguignon Recipe

Beef Bourguignon

Beef Bourguignon

Slow-cooked dish with a je ne sais quoi

Cheat your way into preparing this savoury and hearty French classic with the help of a slow-cooker. Keep people guessing how many hours you’ve spent in the kitchen, slowly braising your meat so that it is brought to this tender, melt-in-the-mouth perfection. Your guests will be none the wiser. Bon appétit!

Beef Bourguignon

Servings: 8

Ingredients

2 lbs (1000 g) lean, boneless stewing beef, cut into 1 inch (2 cm) cubes

1 lb (500 g) mini potatoes

4 cups (1 L) quartered mushrooms (about 3/4 lb/350 g)

2 cups (500 ml) sliced onions

1 cup (250 ml) water

2 cups (500 ml) dry red wine

1 pouch (42 g) Club House Slow Cookers Beef Stew Seasoning Mix

2 tsps (10 ml) McCormick Gourmet Smoked Paprika (optional)

Method

Place stewing beef and vegetables in slow cooker.

In bowl, combine water, wine, seasoning mix and smoked paprika (if using). Pour over vegetables and meat. Toss to coat well.

Cover. Cook 8 hours on LOW or 4 hours on HIGH. For best results, do not remove cover during cooking.

Stir before serving.

www.newscanada.com

Sep 03

Rosemary, Parmesan and Black Pepper Roasted Peanuts

Rosemary, Parmesan and Black Pepper Roasted Peanuts

Rosemary, Parmesan and Black Pepper Roasted Peanuts

Flavourful roasted peanuts are perfect for game day snacking

Cheering on your favourite team is even better with a winning snack. Roasting peanuts brings out their flavour and you can up the ante by tossing them with fresh rosemary, parmesan and pepper.

Rosemary, Parmesan and Black Pepper Roasted Peanuts

Prep time: 5 minutes

Roasting time: 15 minutes

Makes 3 cups (750 ml)

Ingredients:

3 cups (750 ml) peanuts, preferably unsalted

1 tbsp (15 ml) peanut oil

¼ cup (60 ml) Parmesan cheese, coarsely grated

4 tsp (20 ml) fresh rosemary leaves, finely chopped

½ tsp (2 ml) salt

½ tsp (2 ml) black pepper, coarsely ground

Directions:

Preheat oven to 325°F (160°C). Stir peanuts with oil on a baking sheet. Bake, stirring occasionally until fragrant and toasted, about 15 minutes.

Turn peanuts into a large bowl. Toss with Parmesan, rosemary, salt and pepper. Serve warm or at room temperature.

Additional recipes can be found at www.peanutbureau.ca.

www.newscanada.com

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.

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