Chipotle and Apple Turkey Burgers with Mustard Herb Aioli
May03

Chipotle and Apple Turkey Burgers with Mustard Herb Aioli

Mixing a bit of heat from the chipotle, a bit of sweet thanks to the apple and a bit of zip from the three kinds of mustard, these are moist and favourful burgers the whole family is sure to love. The herb aioli is absolutely fantastic when served with grilled chicken or fish, or as a dip for vegetables.   Preparation Time:30 minutes Cooking Time:15 minutes BURGERS: 1 Tbsp (15 mL) canola oil 1 celery stalk, finely chopped 3 green...

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Chunky Chicken, Vegetable and Rosemary Stew
Mar10

Chunky Chicken, Vegetable and Rosemary Stew

Here’s a great one-pot meal to warm and soothe a hungry, weary body after a hard workout. By using chicken, vegetables and beans, this stew provides a serving of high-quality protein, carbohydrates, vitamins, minerals, fiber and phytonutrients. Canola oil is a good source of healthy fats. Let stew stand 30 minutes to develop flavors and texture. It’s even better the next day! 1 Tbsp (15 mL) canola oil 12 oz boneless chicken breasts,...

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Hoisin-Whiskey Glazed Meatballs
Aug20

Hoisin-Whiskey Glazed Meatballs

8 oz (250 g) ground turkey 1/3 cup (75 mL) quick cooking oats 1/3 cup (75 mL) finely chopped green onion (green and white parts) 1 medium jalapeno chili pepper, finely chopped (with seeds) 2 egg whites 1/4 tsp (1 mL) coarsely ground black pepper 2 Tbsp (30 mL) canola oil Glaze 2 Tbsp (30 mL) hoisin sauce 2 Tbsp (30 mL) Bourbon or Canadian whiskey 2 tsp (10 mL) packed brown sugar substitute blend In medium bowl, combine turkey, oats,...

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Skewered Lime-Spiced Chicken
Aug20

Skewered Lime-Spiced Chicken

Lime spiced skewers of chicken – perfect for your next barbecue! Marinade 3 medium limes 1/3 cup (75 mL) canola oil 2 medium garlic cloves, minced 2 tsp (10 mL) ground ginger 3/4 tsp (4 mL) ground allspice 3/4 tsp (4 mL) dried thyme leaves 1/4 tsp (1 mL) cayenne pepper 1/2 tsp (2 mL) salt six 12-inch metal or bamboo skewers Kabobs 12 chicken tenders, (1 1/2 lbs/750g total), cut into thirds (36 pieces) 2 medium yellow or red...

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Pressure Cooked Curried Duck and Lentil Soup
May11

Pressure Cooked Curried Duck and Lentil Soup

While Chef Rogalski uses a pressure cooker to prepare this flavour-rich soup, it can be prepared as well in a large, heavy saucepot.  While he suggested buying the Duck Confit, Chef Craig Flinn of Chives Restaurant in Halifax provides a good basic recipe. Makes 8 – 10 servings.  4 Tbsp canola oil 2 cups diced celery 2 cups chopped onion 3 cups diced apple 5 Tbsp peeled and grated ginger root 2 garlic cloves, crushed 1/3 cup curry...

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