Archive for the ‘Recipes’ Category

Zesty Peach Barbecue Sauce

Monday, March 12th, 2012

Turn your peaches into a sweet and savoury condiment. Golden orange with red flecks, this barbecue sauce not only looks amazing, but tastes out of this world. Spoon some over your chicken or fish this summer!
Makes about 8 x 250 or 236 ml jars

Ingredients

  • 5 lb (2.3 kg) peaches
  • 1 cup (250 ml) finely chopped red bell pepper, 1 large
  • 1 cup (250 ml) finely chopped onion, 1 medium-large
  • 3 tbsp (45 ml) finely chopped garlic
  • 1 1/4 cups (300 ml) liquid honey
  • 3/4 cup (175 ml) apple cider vinegar
  • 1 tbsp (15 ml) Worcestershire sauce
  • 2 tsp (10 ml) red pepper flakes
  • 2 tsp (10 ml) dry mustard
  • 2 tsp (10 ml) salt

Directions

  1. Place 8 clean 250 or 236 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180° F/82°C). Set screw bands aside; heat SNAP Lids in hot water, NOT boiling (180°F/82°C). Keep jars and SNAP Lids hot until ready to use.
  2. Blanch, peel and pit peaches; finely chop or pulse in a food processor and measure 6 cups (1500 ml). Combine all ingredients in a large stainless steel saucepan. Stirring frequently, boil over medium-high heat until mixture reaches desired consistency, 15 to 30 minutes. Remove from heat.
  3. Ladle sauce into a hot jar to within 1/2 inch (1 cm) of top rim (headspace). Using nonmetallic utensil, remove air bubbles. Wipe jar rim removing any stickiness. Centre SNAP Lid on jar; apply screw band securely and firmly until resistance is met – fingertip tight. Do not overtighten. Place jar in canner; repeat for remaining sauce.
  4. Cover canner; return water to a boil. At altitudes up to 1,000 ft (305 m), process – boil filled jars – 15 minutes.* Remove jars without tilting. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands. After cooling check jar seals. Sealed lids curve downward. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place.

Warm Coconut Apple Tapioca Pudding

Monday, March 12th, 2012

This dessert makes the perfect finish for an Asian-themed meal. For a smoother texture, enjoy it served warm. If preferred, allow it to thicken and serve cold.
Makes 6 servings

Ingredients

  • 2/3 cup (180 mL) tapioca pearls warm water for soaking
  • 2 cups (500 mL) unsweetened apple juice
  • 1/4 cup (60 mL) white sugar pinch salt
  • 1 cup (250 mL) light coconut milk
  • 2 apples, unpeeled and finely diced
  • 1 lime, optional

Directions

  1. Place tapioca in large bowl. Cover with warm water and allow to sit for about 1 hour to soften. Drain and rinse the pearls.
  2. In a large saucepan heat apple juice over medium heat. Add sugar and salt and stir to dissolve.
  3. Add coconut milk and tapioca pearls. Bring to a boil, reduce heat and allow to simmer for about 10 minutes or until pearls are tender.
  4. Stir in chopped apple.
  5. Pour pudding into 6 individual dessert dishes and allow to cool just slightly if serving warm. Otherwise, cover and keep in refrigerator until serving.
  6. If desired, serve garnished with a twist of lime peel, a drizzle of lime juice and a very thinly sliced apple wedge.

Tropical Salsa

Monday, March 12th, 2012

Salsa is one of the most popular condiments on the market today. Store shelves are constantly being stocked with new and exciting salsa blends. Use this homemade salsa on top of chicken or fish to add a tropical twist to your meals. Tropical salsa is also terrific when used as a dip for tortilla chips. Try tropical salsa as a fat free alternative for salad dressing.
Makes about 6 x 500-ml jars

Ingredients

  • 12 cups (3,000 ml) chopped tomatoes, about 6 lb (2.8 kg), 24 medium
  • 2 ripe mangoes, chopped
  • 1 can (19oz/540 ml) crushed pineapple, drained
  • 1 pkg (115 g) BERNARDIN Salsa Mix
  • 1/2 cup (125 ml) cider vinegar

Directions

  1. Place 6 clean 500-ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside; heat SNAP Lids in hot water, NOT boiling (180°F/82°C). Keep jars and SNAP Lids hot until ready to use.
  2. Wash, core, seed and chop tomatoes; drain off excess liquid. Measure 12 cups (3,000 ml).
  3. In a large stainless steel saucepan, combine BERNARDIN Salsa Mix and cider vinegar. Add tomatoes, mango and pineapple; mix well. Bring to a boil; boil gently, uncovered, 5 minutes.
  4. Ladle salsa into a hot jar to within 1/2 inch (1 cm) of top rim (headspace). Using nonmetallic utensil, remove air bubbles. Wipe jar rim removing any stickiness. Centre SNAP Lid on jar; apply screw band securely and firmly until resistance is met – fingertip tight. Do not overtighten. Place jar in canner; repeat for remaining salsa.
  5. Cover canner; bring water to a boil. At altitudes up to 1,000 ft (305 m), process – boil filled jars – 20 minutes.* Remove jars without tilting. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands. After cooling check jar seals. Sealed lids curve downward. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place.

Thai Apple and Celery Salad

Monday, March 12th, 2012

Looks like coleslaw but with an entirely different savoury flavour!
Serves 6 to 8

Ingredients

  • 1/4 cup (60 ml) freshly squeezed lime juice
  • 1 tbsp (15 ml) sesame oil
  • 1 tbsp (15 ml) peanut butter
  • 2 tsp (10 ml) sugar
  • 1 tsp (5 ml) soy sauce
  • 2 large apples, peeled and julienned
  • 4 large celery stalks, julienned
  • 1 bunch of cilantro, chopped (approx. 1 cup)
  • 1/2 cup (125 ml) peanuts, chopped

Directions

  1. Combine lime juice, sesame oil, peanut butter, sugar and soy sauce. Set aside.
  2. In large bowl, combine apples, celery and cilantro. Add dressing and toss to coat. Add peanuts and toss just before serving.

Sweet Potato Apple Bake

Monday, March 12th, 2012

A vitamin-rich serving of both fruits and vegetables all in one dish.
Makes 4 servings

Ingredients

  • 6 medium sweet potatoes
  • 2 cups (500 ml) thinly sliced tart apples
  • 1/2 cup (125 ml) brown sugar dash cinnamon
  • 1/2 cup (125 ml) water
  • 1/4 cup (60 ml) butter or margarine

Directions

  1. Peel and cut sweet potatoes into 1/2 inch slices. Cook sweet potatoes, covered, in shallow boiling water until nearly done. Preheat oven to 350° F (180° C). Grease a baking dish and place in it alternate layers of cooled sweet potatoes and apple slices. Sprinkle layers with brown sugar and cinnamon; dot with butter or margarine. Pour water over each layer. Bake for one hour.

Rosemary Roasted Apples, Beets and Butternut Squash

Monday, March 12th, 2012

This warm and nutritious dish would be a colorful addition to a Valentine’s dinner.
Makes 6 servings

Ingredients

  • 6 large beets, peeled, quartered and cooked
  • 3 apples, unpeeled, seeded, halved
  • 375 mL (1-1/2 cups) butternut squash, peeled and cut into small cubes
  • 30 mL (2 Tbsp) olive oil
  • 15 mL (1 Tbsp) balsamic vinegar
  • 15 mL (1 Tbsp) fresh rosemary, minced salt and pepper to taste

Directions

  1. Preheat oven to 400°F (200°C)
  2. In large bowl, combine all ingredients and toss well to coat.
  3. Spray a large baking dish with cooking oil spray. Transfer apple beet mixture into baking dish. Cook for 35-40 minutes or until apples are soft but hold their shape.

Pear and Cranberry Wild Rice

Monday, March 12th, 2012

This recipe gives colour and texture to wild rice, which can sometimes be a very plain side dish. The addition of the pear and the cranberries provide a nice sweet and savoury contrast.
Serves 6 to 8

Ingredients

  • 2 3/4 cups chicken broth or water
  • 1 tsp butter or margarine
  • 1/4 tsp thyme
  • 2/3 cup brown rice
  • 1/3 cup wild rice
  • 1 pear, peeled, seeded and diced into small pieces
  • 1/3 cup dried cranberries, chopped
  • 1 medium carrot finely grated
  • 1/3 of one zucchini sliced and finely diced
  • 2 tbsp fresh parsley, finely chopped Pinch of black pepper

Directions

  1. In a medium saucepan, combine chicken broth, butter and thyme. Bring to a boil. Stir in rice, cover and reduce heat to low. Cook for 50 to 55 minutes until rice is fork tender and all of the liquid has been absorbed. Turn off heat and allow to rest, covered, for 5 minutes. After 5 minutes, fluff rice with fork.
  2. While rice is cooking, prepare pear, cranberries, carrot, zucchini and parsley. Add to rice and toss well. Serve warm as a side dish to any meal

Cherryaki Stirfry

Monday, March 12th, 2012

The sweet, yet tart flavour of fresh cherries, makes them a wonderful addition to this stirfry meal.
Makes 4 servings

Ingredients

  • 4 tablespoons (60 ml) Teriyaki sauce
  • 1 tablespoon (15 ml) sesame oil
  • 1 tablespoon (15 ml) grated fresh ginger
  • 1 tablespoon (15 ml) cooking sherry
  • 1/2 tablespoon (7.5 ml) fresh lime juice
  • 0.75 pound (0.35 kilograms) pork*, cubed
  • 1/2 tablespoon (7.5 ml) vegetable oil
  • 1 small white onion, thinly sliced
  • 1 clove garlic, minced
  • 2 cups whole cherries, pits removed
  • 1-14 oz (398ml) can miniature corn cobs
  • 1 cup snow peas
  • 1 cup sliced red pepper
  • 1 cup (250 ml) chicken broth
  • 1 tablespoon (15 ml) corn starch
  • 2 green onions, chopped (optional)

Directions

  1. Combine first 5 ingredients and mix well. Add pork cubes. Set in fridge to marinate. Prepare cherries, corn, snow peas and red pepper. Heat vegetable oil in wok or large saucepan on medium. Add onion and garlic. Heat for 1-2 minutes to soften slightly. Add pork marinade mixture and cook for 5 minutes. Increase the heat, add snow peas and red pepper. Cook for 1-2 minutes. In small bowl, stir cornstarch into chicken broth until dissolved. Add to wok, cooking for 2 minutes until sauce begins to thicken. Add cherries and corn and cook until warm. Remove from heat. Garnish with chopped green onion.

The delicate flavour of this stirfry works well over angel hair pasta. *Chicken can easily be substituted for pork in this recipe if preferred.

Blueberry Soy Shake

Monday, March 12th, 2012

If preferred, regular 1% milk can be used in place of the soy milk in this recipe.
Makes 2 servings

Ingredients

  • 1 cup (250 ml) fresh BC blueberries
  • 1 cup (250 ml) vanilla-flavoured soy milk
  • 1/2 cup (125 ml) plain yogurt
  • 1 tablespoon (15 ml) sugar
  • 1 teaspoon (5 ml) vanilla
  • 1 cup (250 ml) ice cubes

Directions

  1. Starting with liquids, combine all ingredients in blender until smooth.
  2. Serve in a summertime glass with a straw, garnished with 2 or 3 fresh blueberries.

Apples with Sweet and Sour Pork

Monday, March 12th, 2012

With pork and apples as a base, this dish can be varied with different colored peppers, pineapple cubes, broccoli or carrots.

Ingredients

  • 500 g (1 lb) boneless pork loin, cut into cubes
  • 30 mL (2 Tbsp) canola oil
  • 2 apples, unpeeled, cut into wedges
  • 1/2 medium onion, cut into wedges
  • 1 red or green bell pepper, chopped
  • 15 mL (1 Tbsp) cornstarch
  • 60 mL (1/4 cup) brown sugar
  • 80 mL (1/3 cup) apple cider vinegar
  • 160 mL (2/3 cup) water
  • 125 mL (1/2 cup) ketchup

Directions

  1. Preheat oven to 375° F (190° C).
  2. In skillet, heat oil over medium. Add pork and brown until almost cooked through. Remove from heat and transfer to a large casserole dish sprayed with cooking oil. Add apples, onions and peppers and set aside.
  3. In medium saucepan, combine brown sugar and cornstarch. Stir in vinegar, water and ketchup. Cook over medium-high heat until boiling and beginning to thicken. Remove from heat and pour over pork-apple mixture.
  4. Cover dish and bake for 40 minutes or until apples are soft but keep their shape.
  5. Serve over steamed rice. Accompany with a salad or green vegetables.