By: Katarina Brkic
As summer is quickly approaching and school is coming to an end, I know that campfires are becoming more frequent, which calls for a tasty treat to enjoy with it. Here’s a sweet and tasty recipe that my family and I love to make during summer campfires, and it is very easy to make!
Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
Monday, 1 June 2015
Sunday, 5 April 2015
Easter Dessert Recipe
By: D'Arcy Murphy
If you want something sweet for a fresh-tasting Easter treat, try these mini lemon Bundt cakes. For recipes for a savoury meal, check out our recommendations from St. Patrick's Day.
Tuesday, 17 March 2015
An Irish Feast for St. Paddy's Day
By: D’Arcy Murphy and Molly Pearson
We all know about the traditions that make St. Patrick’s Day - the feast day of the Roman Catholic Church celebrating the life of Ireland’s patron saint - so popular. Aside from a few famous beverages from the Emerald Isle, what else is there to mark this feast other than great food? Here is a collection of recipes that will set you up for the perfect Irish meal on St. Patrick’s Day:
We all know about the traditions that make St. Patrick’s Day - the feast day of the Roman Catholic Church celebrating the life of Ireland’s patron saint - so popular. Aside from a few famous beverages from the Emerald Isle, what else is there to mark this feast other than great food? Here is a collection of recipes that will set you up for the perfect Irish meal on St. Patrick’s Day:
Monday, 16 February 2015
Grandma's Famous Pancakes
By: D'Arcy Murphy
In my family, my grandmother’s famous pancake recipe has been passed on to all of her kids and grand-kids. Unlike the pancakes most people are used to, these are thick, hearty ones that are shaped almost like a hockey puck but still have a soft, warm inside. These delicious treats are often saved for birthday breakfasts or Pancake Tuesday dinners.
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| www.allrecipes.com |
Sunday, 26 October 2014
Yisu's Fall Menu
By: Yisu Park
Recipes and Photos: http://www.presidentschoice.ca/
With the coming fall season, it’s always a good idea to have a meal handy to prepare for friends and family. Here is a tasty and creative way to spice up your fall!
Serves: 9
Ready in: 25 minutes
• 2 cans (each 142 g) PC Blue Menu Seasoned Chunk Chicken Breast, drained
• Half English cucumber, diced (peel on)
• 1 cup (250 mL) grape tomatoes, cut in half
• 1 cup (250 mL) baby spinach, torn
• 1/4 cup (50 mL) PC Blue Menu Dressing - Light Ranch
• 9 PC Crispy Lettuce Wraps, halved crosswise
1. In a large bowl, toss chicken, cucumber, tomatoes and spinach together. Add
dressing; toss to coat.
2. Spoon about 1/4 cup (50 mL) into each crispy lettuce leaf half. Serve immediately.
Serves: 4
Ready in: 25 minutes
• 1 tbsp (15 mL) grated ginger root
• 1 clove garlic, minced
• 1/4 cup (50 mL) PC 100% Pure Maple Syrup
• 1 tbsp (15 mL) PC MEMORIES OF Thailand Fiery Chili Pepper
• 4 fresh boneless skinless salmon fillet portions (about 1 lb/500 g)
1. Spray nonstick frying pan with PC Canola Oil Cooking Spray and heat over medium
heat. Cook ginger and garlic for 3 to 5 minutes, stirring. Remove pan from heat. Stir
in maple syrup and Memories sauce.
2. Preheat broiler. Line baking sheet with foil and spray with cooking spray.
3. Place fillets on prepared baking sheet. Divide sauce among fillets, brushing over
tops and sides. Broil salmon 4 inches (10 cm) under broiler for 10 minutes per
inch (2.5 cm) thickness or until fish flakes easily when prodded with a fork. Serve
immediately.
Serves: 8
Ready in: 60 minutes
• 1-1/2 cups (375 mL) canned pumpkin purée
• 2/3 cup (150 mL) packed dark brown sugar
• 1/4 cup (50 mL) PC 100% Pure Maple Syrup
• 1-1/2 tsp (7 mL) cinnamon
• 1 1/2 tsp (7 mL) ground ginger
• 1/2 tsp (2 mL) nutmeg
• 1/2 tsp (2 mL) salt
• 1 cup (250 mL) 35% whipping cream
• 3 PC Organics Free Run Large Eggs
• 1 pre-baked homemade pie crust or pre-baked store-bought pie shell
1. Preheat oven to 325°F (160°C).
2. In medium saucepan, whisk together pumpkin, sugar, syrup, cinnamon, ginger,
nutmeg and salt; cook over medium heat for 6 to 8 minutes or until heated through.
Whisk in cream. Bring to a simmer; remove from heat immediately.
3. Transfer pumpkin mixture to blender; add eggs. Blend on medium for about 1 to 2
minutes or until smooth and well combined. Pour into prebaked piecrust. Bake in
bottom third of oven for 35 to 40 minutes or until set around edges with slight jiggle
in center. Let cool on cooling rack for at least 1 hour; refrigerate. Pie can be served
cold or warmed up.
Recipes and Photos: http://www.presidentschoice.ca/
With the coming fall season, it’s always a good idea to have a meal handy to prepare for friends and family. Here is a tasty and creative way to spice up your fall!
Appetizer
Serves: 9
Ready in: 25 minutes
Ingredients
• 2 cans (each 142 g) PC Blue Menu Seasoned Chunk Chicken Breast, drained
• Half English cucumber, diced (peel on)
• 1 cup (250 mL) grape tomatoes, cut in half
• 1 cup (250 mL) baby spinach, torn
• 1/4 cup (50 mL) PC Blue Menu Dressing - Light Ranch
• 9 PC Crispy Lettuce Wraps, halved crosswise
Instructions
1. In a large bowl, toss chicken, cucumber, tomatoes and spinach together. Add
dressing; toss to coat.
2. Spoon about 1/4 cup (50 mL) into each crispy lettuce leaf half. Serve immediately.
Main
Serves: 4
Ready in: 25 minutes
Ingredients
• 1 tbsp (15 mL) grated ginger root
• 1 clove garlic, minced
• 1/4 cup (50 mL) PC 100% Pure Maple Syrup
• 1 tbsp (15 mL) PC MEMORIES OF Thailand Fiery Chili Pepper
• 4 fresh boneless skinless salmon fillet portions (about 1 lb/500 g)
Instructions
1. Spray nonstick frying pan with PC Canola Oil Cooking Spray and heat over medium
heat. Cook ginger and garlic for 3 to 5 minutes, stirring. Remove pan from heat. Stir
in maple syrup and Memories sauce.
2. Preheat broiler. Line baking sheet with foil and spray with cooking spray.
3. Place fillets on prepared baking sheet. Divide sauce among fillets, brushing over
tops and sides. Broil salmon 4 inches (10 cm) under broiler for 10 minutes per
inch (2.5 cm) thickness or until fish flakes easily when prodded with a fork. Serve
immediately.
Dessert
Serves: 8
Ready in: 60 minutes
Ingredients
• 1-1/2 cups (375 mL) canned pumpkin purée
• 2/3 cup (150 mL) packed dark brown sugar
• 1/4 cup (50 mL) PC 100% Pure Maple Syrup
• 1-1/2 tsp (7 mL) cinnamon
• 1 1/2 tsp (7 mL) ground ginger
• 1/2 tsp (2 mL) nutmeg
• 1/2 tsp (2 mL) salt
• 1 cup (250 mL) 35% whipping cream
• 3 PC Organics Free Run Large Eggs
• 1 pre-baked homemade pie crust or pre-baked store-bought pie shell
Instructions
1. Preheat oven to 325°F (160°C).
2. In medium saucepan, whisk together pumpkin, sugar, syrup, cinnamon, ginger,
nutmeg and salt; cook over medium heat for 6 to 8 minutes or until heated through.
Whisk in cream. Bring to a simmer; remove from heat immediately.
3. Transfer pumpkin mixture to blender; add eggs. Blend on medium for about 1 to 2
minutes or until smooth and well combined. Pour into prebaked piecrust. Bake in
bottom third of oven for 35 to 40 minutes or until set around edges with slight jiggle
in center. Let cool on cooling rack for at least 1 hour; refrigerate. Pie can be served
cold or warmed up.
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