Archive for the ‘Entrées’ Category

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.

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.