Category Archives: Recipes

Bacon Wrapped Cajun Spiced Pork Tenderloin With Apricot Glaze

Cooking Up Local Spiced Pork Tenderloin In Bacon Ensures Moist Meat

This post is part of the Virtual Potluck menu, a fun project created by Piquant Marketing, scroll down to the bottom for more recipes from the potluck and click the image below for more information. OR HERE!

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Growing up in Kelowna we had both an apricot orchard and a few pigs on our farm, and I still love the combination of pork with tree fruit as the meat is already a bit sweet and it’s a natural complement.  As an official pork ambassador for BC and Alberta Pork you know that we’re cooking with local meat and encourage you to buy local too! This dish makes a great weeknight meal, we just roast some veggies or steam up some broccoli and carrots and a bit of rice, polenta or mashed potatoes and we’re set. Roast veggies need a bit longer than 15 mins so get them going first. Leftovers are great thinly sliced in a sandwich spread with a little more of that apricot jam and mayo. Make extra for a picnic.

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For more on BC and Alberta Pork and recipes click here for our Passion For the Passion For Pork Official Blog.

Serves 8

2 1 1/2 pound pork tenderloins
2 tbsp store-bought cajun seasoning
1/3 tsp Salt and Pepper
4 tbsp brown sugar
12 strips bacon
6 tablespoons apricot jam
3 tablespoon grainy dijon mustard

Pork Tenderloin

Preheat oven to 400F. Mix cajun seasoning, salt and pepper and brown sugar together and spread evenly on each pork tenderloin. Let sit for an hour or so if you have time, put in the fridge overnight if you would like. Wrap in pork bacon and secure with toothpicks.

Combine apricot and mustard.

Sear the pork in a heated, oven proof skillet on all sides for about 10 minutes and bake in a 400 F over for 10 minutes, brush with apricot glaze and then bake another 5 mins. Let it rest and slice.  Drizzle with pan sauce if there’s some when you serve.

If you’re following the virtual potluck, perhaps you’d also like to try the Coconut Chicken Curry from A Day With Lauren?  Click the last dish below for that recipe. Coffee, Campari and Cannoli also has a great recipe for Butternut Squash Pasta with Ricotta and Spinach. Click the next dish image below for that dish. Happy cooking!
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Veggie Gratin With Chickpeas

Get Loads of Healthy Vegetables With This Veggie Gratin

This veggie gratin can be served as a meal, perhaps with some crusty bread, or a side if you would prefer. It’s fun to have individual servings and you could always use kidney or white beans instead of chickpeas, and switch up the spices a bit. Roasting veggies really brings out the flavour and don’t forget the vinegar for a splash of acidity!

Ingredients

3 tbsp olive oil
12 tiny new potatoes, quartered
3 medium parsnips, peeled and cut into 1/2-inch pieces
3 medium carrots, peeled and cut into 1/2-inch pieces
½ teaspoon salt
½ teaspoon pepper

2 tbsp. olive oil
2 medium onions, chopped
8 cloves garlic, minced
1 cup broth
2 cups chopped fresh tomatoes
3 tbsp. balsamic vinegar
4 tbsp. chopped fresh parsley
Salt and pepper to taste
1 15 ounce can chickpeas rinsed
1/2 cup panko bread crumbs
1/2 cup finely shredded Parmesan cheese

Directions

Veggie Gratin

Preheat oven to 425 degrees. Toss parsnips, carrots, and potatoes with olive oil salt and pepper. Roast, uncovered, about 45 minutes.

Veggie Gratin

While roasting, add 2 tbsp. olive oil over medium heat and add onions and garlic and cook for 7 minutes stirring occasionally. Add broth, tomatoes, vinegar, salt and pepper and reduce over medium heat for 10-15 minutes. Stir in roasted vegetables, parsley and chickpeas until combined and heated.

Veggie Gratin

Spoon about 1 cup of the vegetable mixture into mini-pans or ramekins. Sprinkle with cheese and breadcrumbs. Bake about 10 minutes or until topping is golden.

Serves 4-6 as main and 8-10 as a side

Banana Chocolate Chip Pancakes – Ashley Freeman Nutrition

Healthy Banana Chocolate Chip Pancakes

I’ve been on a course to get healthy and have been lucky enough to meet Nutritionist Ashley Freeman in the process. She’s got some great nutrition tips and my meetings with her are always beneficial I’ve learned a lot from her and it’s often far more than just straight nutrition. I’ve added more protein to my regime and a lot more fresh veggies, fruit and fiber; she’s got some great recipes including this one for chocolate pancakes! Who can resist a healthy chocolate breakfast? If you are looking for extra help in your own journey check Ashley Freeman out!

Banana Chocolate Chip Pancakes

Ingredients

1⁄2 cup plain oatmeal (old fashioned or quick oats, not instant)
1⁄2 cup egg whites (3 whites)
1⁄4 cup 1% cottage cheese
1⁄2 banana
3⁄4 tsp baking powder
1/4 tsp cinnamon
Oil spray or coconut oil
1 oz. mini chocolate chips (2 tablespoons), divided.

  1. In blender, combine oatmeal, egg whites, cottage cheese and banana; process until smooth. Add baking powder and cinnamon and process briefly, just enough to mix it in.
  2. Coat a medium nonstick skillet with oil spray or coconut oil and heat over low flame. Pour 1⁄2 cup pancake batter into pan; sprinkle 1 tbsp. of chocolate chips over top. When the pancake is golden underneath (use spatula to peek), flip and cook for a few minutes on other side.
  3. Transfer cooked pancake to a plate, and repeat process with remaining batter and chocolate chips to make 4 pancakes.

Tempea Tempeh Veggie Stew

Locally Made Tempea Tempeh Makes a Tasty Alternative Protein

For those that follow me (and I thank you!), you will know that I am an official BC and Alberta Pork Ambassador and that I cook a lot with pork and other locally-raised meats at home, however, not all my meals include meat, and I love my veggies too. I had heard of tempeh before, but had never cooked with it, or even seen it anywhere for sale until a local Vancouver company, Tempea, started selling it at Farmers’ Markets.

Popsugar has a great article on the difference between tofu and tempeh here; it’s best defined as fermented soybeans and has an almost meaty texture. A lot of those “fake meats” are made with tempeh, you may have run into it at a Chinese restaurant before. I’m always up for some experimenting when I see a new-to-me food.

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I am keyed into adding more protein to my meals as I’ve been working on a health plan with a great nutritionist Ashley Freeman, and she’s raised my awareness of the importance of protein in every meal, and it’s resulted in me having way more energy and the pounds are dropping off too! Tempeh is super high in protein and choc full of nutrition, so it fit the bill in many ways!  Another thing I’ve been doing for weight loss is taking I-Remove, a natural supplement from BMI Smart, which binds to  some of the fat that I ingest, and eliminates absorption, also a GREAT help on my journey!

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I decide to make a veggie chili with the Tempeh for lunch yesterday, so here’s the recipe or that. Don’t be afraid to add more or less of any of the ingredients, or add some carrots, broccoli, or any other veggies you might have on hand.

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Tempea Tempeh Veggie Chili

1 onion diced
4 cloves garlic minced
1 tbps olive oil
2 red pepper chopped
1 package Tempea Tempeh cubed
2 teaspoons soy sauce
14 fl oz crushed tomatoes
19 fl oz canned beans (chickpeas, cannellini, kidney – your choice)
1 cup stock – I used chicken, but veggie is good too
Half a package of spinach or more!
Salt and pepper to taste
cilantro

Saute onion and garlic for 5 mins, add peppers and saute for 3-4 minutes more, add tempeh and soy sauce, saute for another 5 mins.

Add tomatoes, beans and stock and turn down heat and simmer for 10 mins, add spinach and simmer for another 5 until wilted. Top with some cilantro or parsley and you’re set! I also added sriracha as I like the spice.

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German Night – Passion For Pork – Kassler Pork and Cabbage

Kassler Pork with Cabbage, Onions and Apple

Whenever I drive out anywhere near Pitt Meadows, I stop at Hopcott Meats and grab a bag or two of groceries. They’ve got a section in the freezer of sale items, it’s a good way to save a little money and pick up some cuts or meats you may not normally be drawn to. My last visit I ended up with chicken breast (unusual for us as we’re thigh people), steaks and some Kassler Pork from the pork section as well. Hopcott works with local pork farmers to source their pork, always look for that Western Canadian pork (BC Pork and Alberta Pork) and support your local farmers! #porkambassador

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Kassler or Kasseler is salt cured and slightly smoked cut of pork and it’s traditionally served with sauerkraut and potatoes, so I figured I’d do a little bit of a similar things once I got home. For some reason I thought I should use my food processor to shred the cabbage, onions and apples, but after having several arguments with the functioning of this TOOL I used a knife. Last month the whole blade came off and now the adjusting width for the blade thingy is not working. I’ll be looking into this as maybe it’s just me and I’m doing something wrong, but meanwhile I am cursing this device.

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So…here’s the recipe for 2 people. I plated the above, but if you had some mad skills, it could look like the featured image. Either way it will be tasty.

Ingredients

1/2 green or red cabbage shreeded
1 small or 1/2 larger onion chopped
1 apple thinly sliced
2 tbsp oil (olive, flax, canola work fine)
2 Tbsp grainy mustard – we use Maille
2 Tbsp Edible Artisan Cranberry Apple Sage Jelly
1 cup Apple Cider – Taves is great
Salt and Pepper to taste
2 Kassler chops

Add 1 tbsp oil to large, deep saucepan (I used a wok) and add onion, cabbage and apple. Cook on medium heat for 10-15 mins until wilted stiring off and on. Add in mustard, jelly and cider and bring to boil and then turn heat to low for 20 minutes.

Meanwhile brown pork in 1 tbsp oil and then add it to the cabbage mixture part way through cooking.

I made a few baby potatoes to accompany and we’d been snacking on some carrots so I felt we’d had enough veg for the day, but a cucumber salad, pickles, frisee or greens would be nice additions.

Serve with a nice Dopplebock, Central City just happened to have one in our beer advent calendar, or a perhaps a Gruner Vetliner if you have one on hand (which I will for next time!).

Cranberry, Pecan, Chia Seeds and Chocolate Chip Muffins

Morning Muffins with those healthy, trendy, Chia Seeds

1 cup white flour
1 cup whole wheat flour
1/2 cup sugar
1/4 cup chia seeds – Prana has some great ones with probiotics too
150g dried cranberries
3/4 cup pecans – halves or pieces
1 cup chocolate chips
2 very ripe bananas
2 eggs, lightly beaten
125g butter, melted
3/4 cup milk

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  1. Preheat oven to 350 F
  2. Line a 12-hole medium muffin pan with paper cases. Get pretty.
  3. Combine flours, sugar, cranberries, pecans, chocolate chips and chia seeds in a bowl. Stir in the dates.
  4. In another bowl, mash the bananas and stir in eggs, butter and milk.
  5. Fold into the flour mixture until just combined.
  6. Divide mixture among muffin pans
  7. Bake for 35 minutes or until a skewer inserted into the centre comes out clean.

Great for breaky and afternoon snacks.

Moosemeat & Marmalade Season 2

A Bush Cook and Classically Trained Chef Team Up for Moosemeat & Marmalade

What do you get when you combine a First Nations Bush Cook and a classically trained UK Chef? Moosemeat and Marmalade of course, a show that explores global adventure in the kitchen and out in the wild.  Co-hosts Art Napoleon (acclaimed Bush Cook & Cree Musician) and Dan Hayes (renowned Victoria-based Chef and Owner of the London Chef) tour around the world and dish up humour along with interesting dishes. Now in Season 2 the team takes farm-to-table to the next level, offering a deep exploration of food production and sustainability while providing a unique window into First Nations culture. The Season Premiere of Moosemeat & Marmalade Season 2 will air September 7th on the Aboriginal People’s Television Network (APTN)

Here’s some highlights of the show:

  • Each week, audiences will get an insider look at some of the world’s most noted experts sharing their expertise around distilling, trapping, foraging, ice fishing and more.
  • Recipes from each episode will be posted online for viewers to print and make at home.
  • Online audiences can participate in a parallel interactive experience, giving them access to the personal lives and history of the co-hosts, and the ability to interact with Art & Dan like never before.
  • Moosemeat & MarmaladeSeason 2 premieres September 7- check your local listings.
  • A free interactive e-book (iPad only) offers exclusive additional content and technical step-by-step tutorials for some of the chefs’ favourite dishes from the show: http://moosemeatandmarmalade.com/moosemeatmarmaladebook
  • On social media, viewers can participate in numerous contest giveaways including:
  • A chance to win an exclusive getaway to Canada’s only 4.5 star First Nation’s resort, Spirit Ridge in the beautiful Okanagan.
  • A chance to win a rustic cabin getaway to Mile High Resort, nestled lakeside on Face Lake just outside of Kamloops, British Columbia.

We checked in with the team and grabbed a few recipes for you:

scallops

Dan’s Scallops Dish Grilled Scallops With Seaweed, Chili & Fennel Butter

Chili & Fennel Butter
½ Tsp fennel seeds, slightly crushed
Pinch dry chili
¼ tsp sea salt
¼ tsp crushed or finally cut edible dry seaweed
Few rasps lemon zest
1 Tbsp parsley, finely chopped
¼ Lb Room temperature butter
Mix all ingredients together.

 Scallops
18 Live scallops in the shell
Non-edible clean bright seaweed from clean water
 
Shuck scallops, removing the skirt and rinse to remove any grit.  Do not take the meat or coral off the bottom shell. Place a tsp of butter on top of each scallop and put under a very hot pre-heated grill (broiler) until butter is bubbling, slightly browning and the shells seem brittle. This should take 2-3 minutes.  Remove and put straight onto platter of well washed seaweed. Serve immediately.

trout

Art’s Rainbow Trout Dish as on the Show

Pan Fried Rainbow Trout w/Birch Butter & Roasted Roots
8 trout fillets (around 4 med sized rainbow trout)
2 T moose lard
1 T butter
1 handful fresh thyme
1 handful of chives
salt & pepper to taste
¼ cup birch syrup
½ cup Irish ale
sea salt to flavour

Brown Butter
¼ cup butter
¼ Irish ale
1 T birch syrup
1tsp maple sugar

Serve with roasted beets
6-7 med beets red & yellow
fingerling potatoes
1 med purple onion cut into rustic chunks
¼ cup olive oil

Mulled Forest Tea
2T concentrated hoshum (soapberry) juice
1 litre unsweetened blueberry berry juice
handful muskeg (labrador) tea leaves
2 cinnamon sticks & 4 whole cloves
2T maple sugar
1T birch syrup
¼ cup Irish ale

Steps
1. cut up washed root veggies & onion into rustics chunks, coat with olive oil, sprinkle with sea salt & place into oven preheated at 375. If your produce is chemical free, there is no need to peel.
2. To make tea, heat up all ingredients (except sugar) along with muskeg tea leaves and bring to a gentle boil in a medium sized pot to extract full flavour of the tea leaves and spices. Stir in sugar until dissolved and allow the mulled tea to simmer over low heat until meal is served.
3. Melt lard & butter in skillet over med/high heat then add a handful of fresh thyme
4. Once butter begins to turn golden, add scaled trout fillets skin side down & sprinkle with sea salt
5. In a separate skillet, heat up ½ cup butter and heat until it begins to bubble
6. Immediately add birch syrup, ale & maple sugar while stirring then remove from heat.
7. In the fish skillet, once fillets begin to brown and crisp on the bottom, add minced wild chives, birch syrup & ale and allow the fish to braise until fish is no longer translucent.
8. Pour the birch butter over the rainbow fillets allowing the hot mixture to cook the top sides.

Serve trout with the roasted veggies & mulled tea. As an option, add previously cooked rice to the fish pan and quickly fry up, allowing the rice to absorb the flavours of the remaining sauce.

Gojoy Goji Berry Muffins

BC Fresh Goji Berries are in season! Whip up some Gojoy Goji Berry Muffins

Did you know that BC grows Goji Berries? They even have u-pick right now out in Aldergrove! Details on Gojoy Berries here.  Do eat these muffins the day they are baked and the berries tend to collapse quickly due to their thin skin.

Gojoy Berries

INGREDIENTS

1 2/3 cup Olympic Dairy Yogurt – any flavour
2 tsp baking soda
3/4 cup brown sugar
2 large Eggs
1 cup oil or 1/2 cup oil and 1/2 cup apple sauce
2 cups natural bran
2 tsp vanilla
2 cups flour + 1/8 cup
3 tsp baking powder
2 cups Fresh Gojoy goij berries

DIRECTIONS

Preheat oven 350°.

Line 12 muffin cups with paper liners or spray with Canola Oil or Veg Oil

Measure yogurt into medium bowl and mix in baking soda, it will foam and it is supposed too; set aside.

In a large bowl beat together sugar, eggs and oil.

Add bran and vanilla.

In a separate bowl mix togetgojoy Berriesher flour and baking powder.

 

Gradually add the flour and yogurt mixtures alternately to the sugar mixture.
Gojoy Berries

Toss Gojoy Berries in 1/8 cup flour

gojoy Berries

Fold in goji berries and Bake 20-35 minutes in paper lined muffin papers sprayed with canola or veggie oil.

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Roman Countryside Culinary Adventure and Olive Oil Recipes

Join Chef Dana Reinhardt in Tuscania for a Roman Countryside Culinary Adventure

Is their anything better than traveling, enjoying good food and learning to cook better. Well, I think not. We are lucky enough to have Chef Dana Reinhardt in our midst, she’s a friend and a fellow Les Dames d’Escoffier member, and an amazing cook. I’ve take a few cooking classes with her and have the recipes to prove it! Recently I joined a group of food lovers at Siena restaurant where Dana revealed the details of an amazing trip to Italy and served up some very tasty olive-oil based dishes. Recipes below!

Last year she’s sussed out a stunning farm in Tuscania, Lazio, Italy and she is now hosting culinary tours there. You can join Chef Dana Reinhardt in exploring the incredible bounty of Casa Caponetti.  Casa Caponetti, is situated on a stunning 125 acre olive farm and home to an ancient Etruscan necropolis, comprising one of the largest single ruins on private land.  On the tour you will harvest seasonal produce from the extensive biodynamic vegetable gardens (27 varieties of tomatoes!) and use meat from their heritage breed cattle, pigs and chickens located directly on the property.

Learn to make pizza and bread in the wood fire oven; master the tricks of hand-made pasta and forage for wild herbs and mushrooms in the surrounding woodlands.  The trip will also include visits to local vineyards for wine tastings, artisanal cheese makers and the fresh fish market in Civitavecchia.  A whole week of exploration, cooking, learning and laughing.


Highlights
  • Hands-on cooking classes with two master chefs:  Chef Dana Reinhardt of Vancouver and Chef Mark Medina-Rios of Casa Caponetti.
  • Exploring the Roman countryside with amazing trips to local wineries, cheese makers, fish markets and ancient walled villages.
  • Working with sustainable, biodynamic and organic ingredients direct from the farm and learning traditional and modern Roman dishes.
  • Time to wander or hike the pastoral and beautiful grounds of Casa Caponetti and discover the site of ancient Etruscan ruins.
  • Pamper yourself with a massage from the in-house masseuse or a trip to the Roman Papal baths and spa in Vitterbo.


Includes:

  • 6 nights and 7 days private guest accommodation
  • 7 day guided culinary tour
  • Visits to wineries, cheese makers, fish market including transportation
  • Tastings of local cheese, wine, olive oil and breads
  • All lunch and dinners with wine at offsite excursions are included
  • All meals and wine
  • All applicable taxes

 

SEPTEMBER 25-OCTOBER 1, 2016
TOUR: $3099.00

To inquire about the experience, contact Chef Dana Reinhardt directly at: cookitalytours.com or by mail: reinhardtdana19@gmail.com

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Chilled Radish and Extra Virgin Olive Oil Soup Yield: 4 portions

2 pounds          red radishes, rinsed, trimmed and chopped                        (keep 2 radish aside to thinly slice and use as a garnish)
2                      shallots, finely chopped
2 Tbsps            extra virgin olive oil
1 Tbsp             butter
3 cups              chicken/vegetable stock
kosher salt and pepper to taste
extra virgin olive oil for garnish

In a medium saucepot, heat the butter and olive oil over medium heat.  Add the shallots and sauté for 2 minutes.  Add the radishes and sauté for about 8 minutes.  Cover with chicken stock and bring to a simmer.  Simmer for about 10 minutes until the radishes are cooked through.  Puree the soup in a blender and season to taste with salt and pepper.
Chill for 6 hours or overnight.  Serve garnished with sliced radish and extra virgin olive oil.

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Fresh Pea and Basil Panna Cotta  – 6 – 2 ounce portions

1 cup               fresh or frozen peas
1 Tbsp             butter
1 Tbsp             shallots
¼ cup              chicken stock
¾ cup              milk
¼ cup              whipping cream
1 T                fresh basil, chopped
2 sheets           gelatin
salt and pepper to taste
2 Tbsps            extra virgin olive oil
fresh basil leaves

Soak gelatin in mixture of milk and cream.  In a small skillet, over medium heat, sauté shallots in butter and add peas.  Add chicken stock and simmer for 3 minutes or until peas are just cooked.  Puree in blender with fresh basil.  Pour into a medium mixing bowl.

Remove gelatin from cream mixture and pour into a small saucepan.  Squeeze out excess liquid from the gelatin into the saucepan and set the gelatin aside.  Heat the cream over medium heat until warmed through.  Do not boil.

Remove the cream mixture from the heat and whisk in the gelatin until dissolved.  Whisk into the  pea puree and season to taste with salt and pepper.  Strain the mixture through a fine mesh sieve.  Pour into tall shot glasses, cover each one with plastic wrap and chill overnight.

Serve topped with extra virgin olive oil and fresh basil leaves.

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Honey Semifreddo Yield:  8 – 2 oz ramekins

120 grams                   egg yolks
150 grams                   honey
300 grams                   whipping cream

In a medium saucepan with a candy thermometer, heat the honey over medium heat until it reaches 115C.  Meanwhile whip the egg yolks until pale in a stand mixer.  Once the honey reaches temperature, whip the honey slowly into the yolks.

In a separate bowl, whip the cream into soft peaks.  Fold the cream into the yolk mixture and pour into the ramekins.  Cover with plastic wrap and freeze overnight.

Uncle Ben’s Rice & Grains Recipes

The UNCLE BEN’S® brand serves up new RICE & GRAINS – Uncle Ben’s Rice & Grains

UNCLE BEN’S® brand now offers Rice & Grains, a combination of rice with ancient grains, such as quinoa and couscous and we’ve got some great recipes from local restaurants to inspire you to add more than just rice to your plate.

uncle ben's rice & grains

“Our team is always looking for ways to create gourmet flavours everyone can enjoy, and Rice & Grains has been a strong addition,” says Sommai Gordon, owner and head chef at Super Thai Food. “Canadians will be able to get creative in the kitchen with this product, just like we did with our recipe.”

The UNCLE BEN’S® Rice & Grains product comes in seven flavours:

  • Brown Rice & Quinoa – Roasted Red Pepper
  • Basmati Medley – Savory Herb
  • 5 Grain Blend – Savory Quinoa Pilaf
  • Brown Rice Medley – Roasted Garlic and Herb
  • Spicy Wholegrain & Quinoa – With Chili
  • Wholegrain & Wild – Garden Herb
  • Wholegrain & Quinoa – Garlic Flavour

super thai food

Super Thai Food

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*Sponsored by Uncle Ben’s Rice