Pumpkin Butter

Sep 25, 2017

If you love pumpkin, you can’t miss this flavourful Fall condiment! Pumpkin Butter is heavenly spread on muffins, toast, pancakes, and waffles, or dolloped over yogurt, granola, or hot oatmeal.

Using canned pumpkin purée makes this recipe quick and easy to make. For those more purist, you can always make your own pumpkin purée using fresh pumpkin. Make a few batches to jar and store in the refrigerator or to give as a welcome treat to family and friends.

Pumpkin Butter can be stored in the refrigerator in airtight containers for about 3 weeks or in freezer up to 3 months.

Ingredients

1 (15 ounce) can pumpkin purée
1/2 cup apple cider or unsweetened apple juice
1/4 cup maple syrup
1/4 cup light brown sugar, packed
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
3/4 teaspoon ground ginger
pinch ground cloves

Directions

1.     Combine pumpkin, apple cider, spices, maple syrup, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 20-25 minutes or until thickened; stirring frequently.
2.     Let cool completely. Store in a sealed container in the refrigerator.

Avocado Mousse with Smoked Salmon

Sep 25, 2017

Strips of smoked salmon are nestled into a creamy, buttery avocado mousse for a refreshing and colourful appetizer.

Makes: 4 servings  •  Total Time: 10 minutes

Ingredients:

• 2 ripe avocados
• 1/2 cucumber, peeled, seeds removed, roughly chopped
• 1 scallion, sliced, reserve green leaves for garnish
• 2 tablespoons sour cream
• 1 lemon, juiced
• Salt & freshly ground pepper
• 4 slices of smoked salmon
• 1 teaspoon chopped dill
• 1 lime, cut into 4 wedges

Directions:

1. Cut the avocados in half and remove the stones.
2. In a blender or food processor, pulse the avocado, cucumber, scallion, sour cream, and lemon juice until smooth and creamy. Season with salt and pepper.
3. Cut the salmon slices into strips.
4. In four small glasses, pour avocado mousse to fill up to 1-inch from top of each glass. Place strips of salmon in each glass. Sprinkle a little dill over salmon and garnish with reserved green scallion leaves, if desired. Serve immediately with lime wedges, or keep chilled in refrigerator.

Cauliflower Crust Pizza

Sep 18, 2017

Cauliflower Crust Pizza topped with a rich tomato sauce, chopped garlic, artichoke, red onions, and hearty chunks of mozzarella cheese.

A gluten-free and delicious alternative to grain crust pizza, Cauliflower Crust Pizza is easy to make and can be topped with your favourite sauce, cheese and veggies like a traditional pizza.

Prep time: 20 minutes  •  Cook time: 30 minutes  •  Makes: 2 servings

Ingredients

It is important to remove as much moisture as possible from the cooked and cooled cauliflower. Use a clean dish towels to wring and squeeze out the excess moisture.

1 medium head cauliflower, cut into florets
1/4 cup grated Parmesan cheese
1 teaspoon Italian seasoning
1/4 teaspoon salt
1 large egg
1 cup freshly grated mozzarella
1 cup fresh mozzarella, sliced
Vegetables, diced, sliced, or chopped

Directions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Pulse the cauliflower florets in a food processor to a fine, grainy powder. Place processed cauliflower in a microwave-safe bowl and cover. Microwave until soft, 4 to 6 minutes. Drain in a colander and then pour cauliflower onto a clean, kitchen towel and allow to cool.
3. When the cauliflower has cooled enough to handle, wrap the cauliflower in the towel and
   

   Perfectly baked crust waiting for the addition of your favourite toppings

   wring and squeeze out as much moisture as possible. If necessary, transfer the cauliflower to another dry towel to maximize the moisture removal.

4. In a large bowl, add the cauliflower, Parmesan cheese, Italian seasoning, salt, egg and 1 cup of the mozzarella cheese; stir until well combined. Transfer mixture to parchment-lined baking sheet and press into a 10-inch round. Bake until golden, 10 to 15 minutes.
5. Remove the crust from the oven and top with your favourite pizza sauce, 1 cup fresh mozzarella cheese slices, and veggies. Return to oven and bake until the cheese is melted and bubbly; about 10 minutes. Sprinkle on a little more Italian seasonong, if desired, and serve.

Quinoa Crusted Chicken

Aug 28, 2017

Wholesome, gluten-free quinoa adds a nutty, earthy flavour and crunchy coating to chicken breasts, while adding an extra punch of protein and dietary fiber.

Makes: 4 servings

Ingredients:

4 boneless/skinless chicken breasts, rinsed and patted dry
2 eggs, beaten
2 cups cooked quinoa
2 teaspoons onion powder
1 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
drizzle of olive oil

Directions

1. Preheat oven to 350°F. Place a wire rack over a baking sheet.
2. In a bowl, whisk eggs and set aside.
3. In another shallow bowl, combine: quinoa, onion powder, garlic powder, salt, and pepper.
4. Dip one chicken breast in the egg mixture, allow the excess egg to drip off and then dredge in quinoa mixture. Make sure to press chicken firmly into quinoa so that it sticks to the chicken breast. Place chicken on wire rack. Repeat with remaining chicken breasts.
5. Drizzle chicken lightly with olive oil and place in oven.
6. Bake for about 20 – 25 minutes, or until chicken is cooked through and quinoa is golden and toasted.

NOTE: You can think of quinoa as an excellent replacement for breadcrumbs or panko. With that in mind, feel free to experiment with a variety seasonings. For spicy coated chicken add 1/8 teaspoon paprika,1/4 teaspoon cayenne, 1 teaspoon chili powder and 1 teasppon cumin, salt and pepper to cooked quinoa. If you like it cheesy, follow the recipe above but add 4 tablespoons of finely grated Parmesan cheese.

Grilled Pineapple with Rum Glaze

Aug 20, 2017

Sweet, juicy pineapple, grilled to perfection and soaked in a buttery rum sauce and garnished with a scoop of vanilla ice cream and peanuts.

Ingredients

1/2 cup dark rum
1/2 cup packed brown sugar
1 tsp. ground cinnamon
¼ cup unsalted butter
2 tablespoons fresh lime juice
1 pineapple (3 to 4 pound), cored and cut into about 6-8 rings
non-stick cooking spray
1 pint vanilla ice cream

Garnish – optional
fresh limes, halved
roasted peanuts
mint leaves

Directions

1. In a small saucepan, over medium heat, mix together rum, brown sugar, butter, cinnamon, and lime juice. Heat just until sugar is completely dissolved. Remove from heat.
2. While the sauce is cooking, preheat grill to medium-high heat. Lightly grease the grill with cooking spray. Add pineapple rings to the grill in an even layer and cook for 1-2 minutes per side until browned and grill marks appear. Transfer to a plates and set aside.
3. Slice each pineapple ring into chunks (or, you can serve whole). Drizzle with rum sauce. Serve with with a scoop of ice cream, and garnish with peanuts, lime halves and mint. Serve immediately.

Kiwi Granola Parfait

Aug 20, 2017

Colourful, nutritious, and easy to make, kiwi granola parfait can be enjoyed for breakfast, a snack, or a dessert.

Ingredients

8 kiwi, peeled
1 1/2 cups plain Greek yogurt
2 tablespoons honey
1 teaspoon vanilla extract
3/4 cup granola
Blueberries
Fresh mint, optional

Directions

1. Place six kiwi in a blender and process until puréed. Reserve remaining two kiwi for topping parfait. If purée seems too watery or thin, you can strain it through a fine mesh strainer.
2. In a small bowl, whisk together yogurt, vanilla extract, and honey until combined and smooth.
3. Assemble the parfaits in two glasses. Add a layer of granola, a layer of yogurt, and a layer of kiwi puree followed by another layer of yogurt. Top each parfait with fresh blueberries and chopped kiwi. Garnish with a sprig of mint, if desired.