Toasted Barley and Mustard Risotto with Pale Ale and Bacon Nuggets
May12

Toasted Barley and Mustard Risotto with Pale Ale and Bacon Nuggets

Few ingredients say “Canada” like mustard, barley, maple syrup and smoky, thick sliced bacon. It’s the sort of dish that can be kept warm for service but be careful, it’s awfully easy to snack on.  In the springtime, we like to add a few spears of steamed  & chopped asparagus at the end just before sprinkling with the cheese.  4 cups / 1 L chicken stock 2 tbsp / 30 mL maple syrup 2 tbsp / 30 mL Dijon-style mustard 5 bay leaves 4...

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Barley with Caramelized Vegetables
Nov01

Barley with Caramelized Vegetables

This recipe is a delicious and easy way to incorporate vegetables into dinner. Canola oil is used to sauté and toast the barley to bring out its great flavor. • 4 cups (1 L) low-sodium vegetable broth • 1 Tbsp (15 mL) canola oil • 3/4 cup (175 mL) pearl barley • 1 Tbsp (15 mL) canola oil • 1 medium onion, thinly sliced • 1 red pepper, thinly sliced • 1 package (8 oz/250 g) sliced mushrooms • 1 large clove garlic, finely chopped • 1...

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Teriyaki-Glazed Steelhead Trout, Cucumber and Mustard-Barley Bowls
Jul06

Teriyaki-Glazed Steelhead Trout, Cucumber and Mustard-Barley Bowls

Quick and healthy, these barley bowls, a riff on Asian rice bowls, come together easily for a delicious lakeside dinner. The sprinkling of mustard seed adds a pleasant crunch and the peppery sprouts make a pretty garnish on this fresh Asian-inspired dish. Use the snack size package of nori, found in the natural foods section of most supermarkets. Preparation Time:10 minutes Cooking Time:15 minutes 4 (5-oz /140 g) steelhead trout...

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Penne with Broccoli and Tomatoes
Jul06

Penne with Broccoli and Tomatoes

Substitute spinach, zucchini or arugula for the broccoli. • 3 cups (750 mL) uncooked penne pasta (275 g) • 3/4 cup (175 mL) broccoli florets • 1 cup (250 mL) diced onion • 2 cloves garlic, minced • 3/4 cup (175 mL) halved cherry tomatoes • 1/3 cup (75 mL) chopped sun-dried tomatoes • 1 (250 mL) fat-free evaporated skim milk • 2 tbsp (30 mL) cornstarch • 3 eggs • 1 tbsp (15 mL) chopped fresh basil (or 1/2 tsp / 2 mL dried basil) • 1/2...

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Cumin-scented Chickpea-Buckwheat Dosas
Mar17

Cumin-scented Chickpea-Buckwheat Dosas

Chickpea flour is called Besan in South Asian cooking.  Grown and milled in the Prairies, it’s renowned globally for its quality.   Buckwheat flour adds real nuttiness to these delicious dosas which are, in effect, a flat bread similar to crepes into which you can stuff almost any mixture curried mixture like Spicy Sweet Potato Masala with a side of Winter Pear and Apple Chutney. To make clarified butter, which is called ‘ghee’...

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