Hearty and satisfying, Green Lentil & Chorizo Stew is a good source of dietary fiber and is loaded with B-vitamins and protein. So go ahead, ladle up a bowl, or two!
Makes: 6-8 servings
Chorizo adds a hint of heat and smoky flavour to this dish.
Ingredients
– 3 tablespoons canola oil
– 1 medium onion, finely chopped
– ½ small red pepper, seeded and finely chopped
– ½ cup chopped celery stalks
– 1 medium carrot, peeled and finely chopped
– 4 cups Pacific Organic Beef Broth
– 2 cups Arrowhead Mills Organic Green Lentils
– 1 ½ cups canned whole tomatoes, chopped and reserved juice
– 4 oz. bacon, coarsely chopped
– 4 oz. chorizo, coarsely chopped
– 1 tablespoon smoked paprika
– Salt and freshly ground black pepper
– Fresh parsley, for garnish
Directions
Heat oil in a large pot over medium-low heat. Add onion, red pepper and celery and cook until onion is soft and translucent. Add chopped carrots and 2 cups broth, season with pepper, and cook, partially covered for 10 minutes over low heat.
Add lentils, tomatoes and another 1 cup of broth and cook, covered, while browning chorizo and bacon.
In a small skillet brown chorizo and bacon for 2 or 3 minutes. Add to the pot along with smoked paprika and last cup of broth. Continue to cook for 30 minutes.
Check lentils often to see if they are cooked; about 10 minutes before the end of cooking time. Add more broth if necessary, check seasonings and cook more time if the lentils need it. Do not overcook or they will become mushy. Add salt at end of cooking time (do not add salt until the lentils are cooked because the salt will toughen them).
Infused with aromatic herbs and spices, marinated olives are easy to make and a welcome addition to any holiday table. For best results, use a mixture of assorted olives. Popular olives include Kalamata, Castelvetrano, Niçoise, Picholine and Cerignola.
Coriander & Lemon Marinated Olives
Ingredients
1 lb. of assorted unpitted whole olives
Zest of 1 lemon
2 tablespoons whole coriander seeds, slightly crushed
1/3 cup of extra virgin olive oil
3 whole bay leaves
Directions
Drain olives. In a small saucepan, add lemon and coriander seeds. Drizzle in olive oil and heat over medium-low heat until simmering. Remove from heat, add olives; toss coat thoroughly.
Leave at room temperature for an hour and then refrigerate. Will store in refrigerator for up to 2 weeks.
Chili & Garlic
Marinated Olives
Ingredients
2 cups assorted unpitted whole olives
1 clove of garlic, peeled
1/2 teaspoon salt
1 tablespoon and 1 teaspoon dried oregano
1 1/2 teaspoons chili flakes
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
Directions
Drain olives. Rinse them with cold water and drain them again. Set aside.
In a small bowl, crush garlic with a fork. Add salt, oregano, chili flakes, oil, and vinegar. Whisk until emulsified.
Add olives and stir to coat well. Pour olive mixture into a storage container; cover and let
flavours infuse for 30 minutes before serving.
Santa approved! A delicious crunchy biscotti recipe. The perfect cookie for dipping into steaming, hot coffee or cocoa. Biscotti is a wonderful cookie for gift-giving as it stores well.
Prep time: 1 hr 30 mins Total Time: 3 hrs Makes: 50 cookies
Ingredients
2 3/4 cups all-purpose flour
2 1/2 teaspoons baking soda
1/4 teaspoon salt
1 (12 ounce) pkg. real semi-sweet chocolate chips, melted
2/3 cup salted butter, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
3/4 cup hazelnuts, chopped
Confectioners’ sugar, optional
Instructions
Preheat oven to 350°F.
In a bowl whisk together flour, baking soda, and salt. Set aside.
In a separate bowl, using an electric mixer on medium speed, cream together butter and granulated sugar until light and fluffy, scraping down sides of bowl often. Add melted chocolate, eggs and vanilla; beat until combined well.
Add flour mixture; beat on low speed until well mixed. Stir in chopped hazelnuts.
Divide dough in half. Flour hands and form dough into two slightly flattened logs on prepared baking sheets, each approximately 14 inches long and 2 inches wide. Sprinkle with confectioners’ sugar – optional.
Place logs onto an ungreased cookie sheet. Bake 25 minutes, or until slightly firm to the touch. Cool on baking sheet 15 minutes.
Reduce oven temperature to 300°F.
Transfer to cutting board and cut diagonally into 1/2-inch slices. Arrange biscotti, cut sides down, on baking sheet and bake for about 10 minutes at 300°F. Flip slices over; continue to bake for a further 10 to 12 minutes or until cookies are dry and crisp. Cool completely on a wire rack.
Store in airtight containers up to 1 week. Biscotti may be kept wrapped in freezer safe plastic wrap and frozen up to a month.
These Sausage Rolls are easy to make with Jus-Rol Puff Pastry Sheets. With an added touch of tangy red onion marmalade these sausage rolls are a delicious twist on a Christmas Pastry and Party Food favourite. Can be made and frozen before baking; perfect to stock up the freezer for unexpected guests!
Ready in 40 minutes • Makes: 12 Servings
The Ultimate Party Sausage Roll
Ingredients
1 (320 g) pack Jus-Rol™ Puff Pastry Sheet
10 (approx 600g) good quality Cumberland sausages (or similar)
Preheat the oven to, 220°C, (200C in a fan oven) 425°F, Gas Mark 7.
Unroll the pastry and cut down the middle lengthways.
Remove the skin from the sausages and place in a bowl with the onion marmalade and mix well.
Divide the sausage meat in half and place down the middle of each length of pastry.
Mix the yolk and milk in a small bowl with a fork and brush down one side of the pastry. Roll the pastry around the sausage meat using the egg to seal the edges.
Chill for 20 minutes, or at this stage they can be kept covered in the fridge for up to 2 days or placed in a sealed container and stored in the freezer for up to a month (defrost completely in the fridge before cooking).
Cut each piece into approximately 6 sausage rolls and place on a lightly oiled baking tray. Brush the tops with the rest of the egg mixture and sprinkle some sesame seeds on top. Bake for 20 mins or until golden and cooked through. Allow to stand for 5-10 minutes before serving.
Creamy, tangy Brie, infused with sweet honey and savoury rosemary and baked until soft and gooey. Served with toasted baguette slices or buttery crackers, this baked Brie is an easy to make, crowd-pleasing appetizer for your holiday buffet table.
Ingredients
8 – 12 oz. wheel of Brie cheese
2-3 tablespoons honey
a few sprigs of fresh rosemary
crusty baguette, toasted, sliced for serving
walnuts, for garnish
Directions
1. Preheat the oven to 350°F.
2. Remove cheese from packaging and place wheel of cheese in the center of a baking sheet. Score rind on top of Brie wheel with a sharp knife. Remove leaves from fresh rosemary and sprinkle on top of brie; drizzle with honey.
3. Bake for 10-12 minutes, or until the honey is bubbling and the cheese is soft. Remove from the oven and let cool for a few minutes before serving.
4. Top with additional honey, if desired, and serve with toasted baguette slices and walnuts.
It’s cranberry season! Fill your house with the enticing aroma of freshly baked muffins. Made with nutritious oatmeal and studded with cranberries, these moist, delicious muffins are perfect for Sunday mornings, Thanksgiving dinner, or an anytime treat. You can use either fresh or frozen cranberries for this recipe. Makes: 12 muffins
Ingredients
3/4 cup old-fashioned rolled oats
1 1/2 cups all-purpose flour, divided
1 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
1/2 cup butter or margarine
1 1/2 cups fresh (washed and dried) or frozen cranberries
2 tsp grated lemon zest
2/3 cup milk
1 egg, beaten
Directions
1. Preheat oven to 400°F (200°C). Grease a 12-cup muffin pan (or line with paper baking cups).
2. In a food processor or blender, process oats until very fine. Combine oats, flour (reserve 2 tbsp. flour for tossing with cranberries), sugar, baking powder and salt. Cut in butter using a food processor or pastry blender until mixture resembles coarse crumbs.
3. In a small bowl, toss cranberries with reserved flour; stir into oat mixture.
4. Combine lemon zest, milk and egg; mix thoroughly. Add to dry ingredients, stirring just until moistened; do not over mix. Using a spoon or small scoop, fill each muffin cup to three-quarters full.
5. Bake for 20 to 24 minutes, or until a toothpick inserted in to the center comes out clean and tops of muffins spring back when lightly touched. Set pan on a wire rack and let cool 5 minutes. Remove muffins from the pan and set on rack to cool.
Topping Optional: For a little added sweetness, combine 2 tsp. ground cinnamon and 2 tsp. granulated sugar; sprinkle over muffins before baking.
Hearty and satisfying, Green Lentil & Chorizo Stew is a good source of dietary fiber and is loaded with B-vitamins and protein. So go ahead, ladle up a bowl, or two!
Pastry Recipes from Jus-Rol™ 
