Snack

Snack

Baked Corn Dogs

Post By: July 3, 2014 0 Comment(s) , , , ,

Serve these corn dogs with ketchup and mustard for dipping.

Ingredients:

•1 cup white flour

•1 cup yellow cornmeal

•1 teaspoon baking powder

•1/2 teaspoon salt

•1/2 teaspoon ground mustard

•6 tablespoons butter

•1/2 cup milk

•1/4 cup honey or corn syrup

•7 hot dogs, cut in half

•14 wooden sticks

Directions:

1. Preheat oven to 400°F. Line a large baking sheet with parchment paper and set aside.

2. In a large bowl, mix the flour, cornmeal, baking powder, salt, and ground mustard. Cut in the butter with a pastry blender or fork until mixture resembles coarse crumbs. Stir in the milk and corn syrup until well combined.

3. Place dough on a lightly floured counter. Sprinkle some more flour over the dough. Roll dough to 1/4-inch thickness.

4. Push a wooden stick up the center of the cut end of each hot dog half. Place the dog on the dough and cut a square that is big enough to wrap around it. Form dough around each dog sealing both ends and any open areas. Place corn dogs on the prepared baking sheet and bake for 15-20 minutes or until they start to brown. •

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Jarlsberg Monte Cristo

Post By: June 9, 2014 0 Comment(s) , , , ,
The Jarlsberg Monte Cristo
Serves 4
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Prep Time
5 min
Cook Time
4 min
Total Time
9 min
Prep Time
5 min
Cook Time
4 min
Total Time
9 min
Ingredients
  1. • 4 eggs
  2. • ⅔ cup milk
  3. • pinch of salt
  4. • 2 cups coarsely grated Jarlsberg, separated
  5. • 8 slices white loaf bread
  6. • 8 slices of ham
  7. • 8 small sage leaves
  8. • 4 Tbsp butter, separated
Instructions
  1. Whisk the eggs and milk together with the salt. Using 1½ cups Jarlsberg, sprinkle each slice of bread with cheese, then lay 2 slices of ham on 4 of the slices. Close the sandwiches. Briefly soak each side in the egg mixture. Garnish each with two sage leaves, and sprinkle the outside with the remaining cheese. Fry each sandwich in a tablespoon of butter over low heat for 3-4 minutes on each side, or until crisp and golden.
ON the GO Magazine https://onthegoto.com/
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Basmati Rice and Vanilla Soy Beverage Pudding

Post By: February 2, 2014 0 Comment(s) , , , , ,

A delicious snack or breakfast dish from the Grain Farmers of Ontario.

NETTIE CRONISH is a natural to be working with the Canadian Soy Food Marketing Council. She is an organic foods chef, culinary instructor and cookbook writer. Her most recent book, co-written with Pat Crocker, is Everyday Flexitarian: Recipes for Vegetarians & Meat Lovers Alike, which features soy food preparation in a variety of formats: baked, stir fried, and grilled. For the past 23 years, Nettie has been the resident cooking instructor at The Big Carrot Natural Foods store in Toronto. For the vegetarian and flexitarian curious, she gives classes at Great Cooks on Eight, Nella Cucina, President’s Choice Cooking School (Loblaw’s) and the LCBO. She has also taught at George Brown College, Calphalon Culinary Centre and Dish Cooking School. Nettie develops and tests recipes for businesses and her articles have appeared in Chatelaine Magazine, Canadian Living, Food & Drink, Homemakers, Natural Health, Alive Magazine, The Globe and Mail and Toronto Star. Without compromising her cooking philosophy that “delicious is a pre-requisite for healthy,” as a busy mother of three, Nettie has acquired extensive experience at getting dinner on the table in under 30 minutes. Nettie Cronish is the chair of the Women’s Culinary Network, and a board member of Taste Canada and Fairtrade Canada.

Basmati Rice and Vanilla Soy Beverage Pudding
Serves 6
A delicious snack or breakfast from the Grain Farmers of Ontario
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Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Ingredients
  1. • 1 cup basmati rice
  2. • 1 cinnamon stick
  3. • 4 cups vanilla soy beverage
  4. • 6 cups sliced or small cubed fruit: berries, melon, banana, kiwi, orange, pear
  5. • 15 nuts, shelled and chopped
Instructions
  1. 1. Rinse rice well. Soak in cold water for 20 minutes, then drain.
  2. 2. Combine the rice, cinnamon stick and 2 cups vanilla soy beverage in a pot. Bring to a boil, lower the heat and simmer until the soy beverage has been absorbed. Add remaining 2 cups soy beverage. Bring to a boil, lower heat and simmer for 10 minutes or until soy beverage has been absorbed.
  3. 3. Remove cinnamon stick. Place cooked rice in a large bowl. Fold the fruit into the rice, garnish with nuts and serve immediately. Delicious hot or cold.
Adapted from Nettie Cronish, “Everyday Flexitarian”
Adapted from Nettie Cronish, “Everyday Flexitarian”
ON the GO Magazine https://onthegoto.com/
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PORK, FIG & GORGONZOLA CROSTINI

Post By: December 2, 2013 0 Comment(s) , , ,

ingredients

• 4 Ontario pork loin centre cut boneless steaks

• 8 green onions, finely chopped

• 2 cloves garlic, finely chopped

• 1 tbsp olive oil

• 2 tbsp balsamic vinegar

• 1 mini-baguette

• ¼ cup Dijon or grainy mustard

• 4 fresh figs, sliced thinly

• ½ cup walnuts, chopped

• 5 oz Gorgonzola cheese, cut into ½-inch pieces

• olive oil

• salt and pepper

 

directions

Preheat broiler with rack in the
highest position.

 

In a fry pan, soften onions and garlic in olive oil for about 2 minutes. Add balsamic vinegar. Set aside.

Slice pork diagonally against the grain into very thin slices.

Slice baguette diagonally into ½–inch slices. Spread ½ tsp mustard on each slice, then 2 pork slices. Follow with some onion mixture and then fig slices. Top with cheese and lastly nuts.

Drizzle each crostini with a bit of olive oil and broil just a few minutes to melt cheese — keep watching so it won’t burn.

Makes 24 pieces.

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Kamut Scrambled Muffins

Post By: December 1, 2013 0 Comment(s) , , , ,

scramble

• 4 eggs

• 2 tbsp milk

• 1 cup ham, cubed

• 1 medium onion, diced

• 1 tsp olive oil

• salt and pepper, to taste

In a medium pan, sauté onion in oil until transparent, add ham. In medium bowl, crack eggs and add milk, salt and pepper, beat until combined. Add to ham and onion until scrambled.

 

Muffins

• ½ cup Kamut flour

• ½ cup all-purpose flour

• ½ tsp baking powder

• ¼ tsp baking soda

• ¼ tsp salt

• ½ tsp onion powder

• ½ tsp smoked paprika

• 1 egg

• 1 cup buttermilk

• 1 cup cheddar cheese, shredded

• ¼ cup green onion, minced

• ¼ cup spinach, chopped

In a large bowl, combine first 7 ingredients, in another bowl, beat the egg and buttermilk, pour into dry ingredients. Add scramble, cheese, green onion and spinach. Fill greased muffin cups, bake at 450°F for 10-15 minutes, or until a toothpick comes out clean. Cool for 5 minutes before removing from pans. Makes 1 dozen.

 

Smokey Paprika Butter

• ¼ cup soft butter

• 1 tsp smoked paprika

Brush onto hot muffins and serve warm.

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Tequila Guacamole

Post By: September 5, 2013 0 Comment(s) , , , , ,

A spirited twist to classic guacamole. The delectable tequila marinade yields a flavourful makes a great Tequila Guacamole,  for guests at any fiesta.

 

Ingredients

¼ cup pickled chile jalapeños, finely chopped

¼ cup pickled carrots, finely chopped

¼ cup white onion,
finely chopped

half lime (juice)

oregano (to taste)

¼ cup vinegar (from the pickled chile jalapeños)

¼ cup tequila

4 fully ripened avocados from Mexico, halved, pitted and peeled

1 Tbsp olive oil

salt

chips or tostadas

Directions

Mix the chile jalapeño, carrots, onion, lime juice, oregano, vinegar and tequila; marinate for two minutes.

Coarsely mash avocado with a fork. Add the rest of the ingredients and season with olive oil and salt.

Serve with chips or on tostadas. Serves 8

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