Apr 9, 2018
Moist, delicious, and oh so cheesy! These muffins are great for breakfast or brunch, and kids love them so pop one in your child’s lunchbox. Makes about 12 muffins.
Ingredients
- 2 tablespoons butter
- 1 small yellow onion, chopped
- 1 garlic clove, minced
- 2 large eggs, beaten
- 1 cup ricotta cheese
- 1/2 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 4 oz. ham, diced
- 1-pint baby spinach leaves, chopped
- 1 tablespoon fresh basil leaves, finely chopped
- 1/4 teaspoon salt
Directions
- Preheat oven to 350°F.
- Melt the butter in a saucepan over medium heat and cook the onions for until tender and translucent; about 3-5 minutes. Add the garlic and cook an additional minute.Set aside to cool.
- Whisk eggs in a bowl and stir in ricotta, mozzarella and Parmesan cheese.
- Stir in ham, spinach, basil, salt, and the set aside onions and garlic mixture.
- Pour the mixture into lightly greased muffin cups.
- Bake for 20-25 minutes, or until muffins are golden and a toothpick inserted in the centre comes out clean.
Apr 9, 2018
Roasting an entire head of cauliflower is easy and it feeds a crowd. Brushed with spices, then roasted until fork tender, this recipe is simply delicious and nutritious. Cauliflower is an excellent source of vitamin C, and a good source of folate and potassium. Serve sliced into wedges, or use the florets in salads or mixed with rice.
Ingredients
- 1 large head of cauliflower
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1/2 teaspoon black pepper
- 1 teaspoon ground coriander
- 3-1/2 teaspoons of red curry paste
- 1 teaspoon ground ginger
- 1/2 tablespoon red chili flakes
- 2-3 tablespoons olive oil
- 1 teaspoon lime juice
Directions
- Prepare cauliflower by removing any leaves, as well as excess stalk so cauliflower sits evenly in an oven-proof skillet.
- Preheat the oven to 400ºF.
- Combine all of the seasonings in a small bowl and mix together using a spoon until well combined.
- Heat oil in a oven-proof skillet over medium heat. Add spices and lime juice; stir to mix well. Add cauliflower and using a brush spread the spice mixture over the entire cauliflower.
- Place skillet in oven and cook for 1 hour, or until the cauliflower is fork tender.
Mar 26, 2018
Honey Mustard Glazed Carrots are a quick and easy side dish your family will love.
Prep time: 5 mins Cook time: 20 mins Total time: 25 mins
Ingredients
- 2 bunches of carrots (10-13 carrots)
- 2 tablespoons stone ground mustard
- 3 tablespoons honey
- salt
Directions
- Preheat oven to 400°F.
- Slice washed and peeled carrots in half lengthwise. Place sliced carrots on a baking sheet.
- In small bowl, add honey and mustard and whisk until combined.
- Drizzle half of the mixture over the carrots. Coat evenly. Season with salt.
- Bake for 15-20 minutes, or until tender.
- Remove from oven and drizzle with the remaining honey mustard mixture. Serve.
Mar 26, 2018
This easy to make Tomato Tulip Bouquet is a beautiful way to create a vegetable appetizer for Spring entertaining or Easter celebrations!
Ingredients
- 15 Large Cherry Tomatoes
- 16 stalks of chives
- 8 oz. Kraft Philadelphia Cream Cheese – Chive & Onion or Garden Vegetable
Instructions
- With stem side down, cut a cross in the top of each cherry tomato (about ¾ down the tomato).
- Using a spoon, scrape out the tomato seeds gently.
- Use a skewer to make a hole where the stem currently is.
- Fill each tomato tulip with about 1 teaspoon of cream cheese mixture.
- Insert a chive into the hole at the bottom of each tomato.
- Use a damp paper towel to clean any excess cream cheese filling from outside of tomatoes.
- Arrange the tulip bouquet on a large plate or platter. Use the extra chive stalk to tie around the chive stems.
Mar 26, 2018
Flaky cod fillet in a creamy, thick garlic sauce with a hint of chili.
Ingredients
- 2 fresh cod fillets
- 4 medium garlic cloves sliced
- 1 red chili, seeds removed, chopped
- ½ cup olive oil
- salt
Directions
- In a medium-size, non-stick skillet, heat olive oil over medium-low heat. Add the garlic and red chili.
- Gently simmer the garlic and pepper for 4 minutes until the garlic is golden. With slotted spoon, remove the garlic and chili. Set aside.
- Increase heat to medium and add the cod fillets.
- Simmer the cod for 10 minutes, or until opaque and flaky.
- Remove the cod fillets from skillet and place them on a plate and cover with foil. Remove skillet from heat and let the olive oil cool down. Drain oil into a small bowl leaving about 2 tablespoons of oil in skillet,
- Whisk the olive oil until it starts to look a little pale.
- Gradually add teaspoons of the remaining oil from bowl. Add a little flour if necessary. Whisk constantly until oil becomes creamy and emulsified; about 20-30 minutes.
- Add pepper and salt to taste. Place the cooked salted cod steaks onto plates and cover with the sauce. Sprinkle with the fried garlic and red pepper. Serve immediately.
NOTE: You can use Salted Cod for this recipe but the fish must be soaked to remove salt. Put the salt cod in a large pot, add water until the fish is fully submerged. Let the cod soak for at least 8 hours to get rid of the salt. Drain and refresh the water twice. Drain water and pat the fish dry with paper towels. Use in recipe as directed.
Mar 21, 2018
This garden fresh spread is a combination of carrots, zucchini, tomato, bell peppers, celery, onion and garlic. It is excellent spread on crackers or bread, or you can use it blended with tomato sauce to jazz up the flavour of pizza and pasta sauce.
Makes about 1.5 pints
Ingredients
- 1 large zucchini, 1/2-inch slices
- 3-4 medium carrots, finely chopped
- 3 garlic cloves, minced
- 1 medium onion, chopped
- 1 tomato, chopped
- 2 medium red bell peppers, roasted and peeled
- 1 celery stalk, finely chopped
- ½ teaspoon sugar
- ½ teaspoon chili flakes, optional
- 1 to 2 teaspoons salt, to taste
- 1 teaspoon apple cider vinegar
- olive oil
Directions
- Preheat oven to 450°F.
- Cut red bell peppers in half lengthwise.
- Cut off the stem with a paring knife and scoop out all the seeds and membranes. Place the peppers cut side down on parchment paper lined baking sheet.
- Roast the peppers in the oven for about 25 minutes; or until the skins are completely wrinkled and the skins are charred.
- Remove peppers from the baking sheet and place them in a bowl.
- Cover the bowl with foil or a plate, and let cool for about 30 minutes.
- When the peppers are cool enough to handle, peel off the skins and return peppers to bowl; set aside.
- Heat oven to 400°F.
- Lightly grease a baking sheet with a little olive oil. Arrange the zucchini slices on a baking sheet in a single layer.
- Place the baking sheet to the oven and roast for 20 minutes, or until tender.
- Place the roasted zucchini in a colander, gently push with the back of a spoon to remove excess liquid.
- In a large skillet heat 2 tablespoons of olive oil. Add the garlic and cook over medium heat for one minute. Then add the carrot and sauté for 2 minutes.
Next, add the onion and celery, reduce heat to medium-low and cook for 5 minutes. Add chopped tomato and continue to cook until vegetables are tender.
- Add the sugar, salt, chili flakes, and vinegar. Mix well and stir until sugar is completely dissolved; remove from heat.
- Puree the roasted squash and bell peppers with the sauteed vegetables using an immersion blender.
- Store in a covered container in the refrigerator until ready to serve.
