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| Sweet Fried Onions | | Metric | Ingredient | Imperial | | 15 ml | vegetable oil | 1 tbsp | | 2 | large onion, thinly sliced | 2 | | 10 ml | worcestershire sauce | 2 tsp | | 1 ml | hot pepper sauce | 1/4 tsp | | 10 ml | brown sugar, packed | 2 tsp | | | In large skillet; heat oil over medium-high heat. Add onions. Cook for 20 to 25 minutes, stirring occasionally, until soft and golden. Add worcestershire sauce, hot pepper sauce and brown sugar. Heat and stir for 2 to 3 minutes until brown sugar is dissolved. Serves 4 | |
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Goat Cheese, Pepper and Bacon Tart - 1 (8 or 9-inch) unbaked pie shell
4 slices bacon, cooked crisply and crumbled
1/2 red bell pepper, finely chopped
1/2 green bell pepper, finely chopped
4 ounces goat cheese
4 large eggs
1 cup milk
1/2 teaspoon seasoned salt
1/2 teaspoon ground white pepper
1 teaspoon dried onion flakes - Place pie shell in pie plate. In bottom of pie shell evenly scatter the crumbled bacon and chopped peppers.
- In medium bowl, beat together the cheese, eggs, milk, seasonings and onion. Pour over bacon and peppers in pie shell.
- Bake in a 325*F oven for about an hour, until set ( a knife inserted into custard halfway between center and crust will come out clean) and lightly browned on top.
- Serve warm or at room temperature.
Makes 8 servings |
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| Nutty Zucchini | | Metric | Ingredient | Imperial | | 50 ml | walnuts, chopped | 1/4 cup | | 15 ml | olive oil | 1 tbsp | | 15 ml | butter | 1 tbsp | | 1 | medium zucchini, thickly sliced | 1 | | - | pinch ground nutmeg | - | | - | salt & pepper to taste | - | | | Place medium skillet over medium-high heat. Add walnuts and toast for 1 to 2 minutes, shaking pan frequently. Remove walnuts to cool. Add oil and butter to skillet. Add zucchini, season with nutmeg, salt and pepper. Cook until tender, tossing occasionally, for 6 to 7 minutes. Add walnuts to zucchini and serve. Serves 2 | |
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| Creamy Onion, Garlic and Dill Beans | | Metric | Ingredient | Imperial | | 175 ml | chicken broth | 3/4 cup | | 750 g | whole green beans, trimmed | 1 1/2 lb | | 30 ml | butter | 2 tbsp | | 125 ml | red onion, finely chopped | 1/2 cup | | 2 | garlic cloves, minced | 2 | | 15 ml | all purpose flour | 1 tbsp | | 50 ml | dry white wine | 1/4 cup | | 175 ml | half `n half cream | 3/4 cup | | 15 ml | fresh dill, chopped | 1 tbsp | | - | salt & pepper to taste | - | | | In a large deep skillet; bring broth to a boil. Add beans. Reduce heat to medium. Cover and cook for about 5 minutes or until tender. Drain and transfer to medium bowl. In same skillet; melt butter over medium-low heat. Add onion and garlic. Cook for about 10 minutes, stirring occasionally, until onion is soft. Add flour and mix well. Heat and stir for 2 minutes. Add wine. Heat and stir for about 2 minutes until boiling and slightly thickened. Add cream, dill, salt and pepper. Heat and stir over medium-high heat for 2 to 3 minutes or until heated through. Add beans. Toss until beans are hot and evenly coated. Serves 6 | |
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| Layered Bake Zucchini | | Metric | Ingredient | Imperial | | 30 ml | butter | 2 tbsp | | 1 | small onion, chopped | 1 | | 1 | medium zucchini, sliced | 1 | | - | large tomato, sliced | - | | 2 ml | dried oregano | 1/2 tsp | | 1 | egg, beaten | 1 | | 125 ml | gruyee cheese, grated | 1/2 cup | | | In a skillet, over medium-high heat, melt butter. Add onion and zucchini; saute for 2 minutes. Transfer to shallow ovenproof dish. Place tomato slices on top. Sprinkle with oregano, salt and pepper to taste. In a small bowl; combine egg and cheese. Spoon over tomato. Bake in preheated 350 F (180 C) oven for 15 to 20 minutes or until top is golden. Serves 4 | |
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| Apple, Parsnip & Sweet Potato Crumble | | Metric | Ingredient | Imperial | | 1 L | parsnips, cut into large chunks | 4 cup | | 1 L | sweet potatoes, cut into large chunks | 4 cup | | 375 ml | chicken broth | 1 1/2 cup | | 375 ml | apple juice | 1 1/2 cup | | 15 ml | butter | 1 tbsp | | 3 | apples, peeled & chopped | 3 | | 5 ml | dried thyme leaves | 1 tsp | | - | salt & pepper to taste | - | | 250 ml | fresh bread crumbs | 1 cup | | 75 ml | walnuts, chopped | 1/3 cup | | 75 ml | cheddar cheese, grated | 1/3 cup | | 40 ml | butter, melted | 3 tbsp | | 30 ml | brown sugar | 2 tbsp | | | In a large saucepan; combine parsnips, sweet potatoes, broth and apple juice. Bring to a boil. Cover and reduce heat to medium-low, cooking for 10 minutes. Partially uncover and cook for 10 to 15 minutes or until fork tender. Drain off all but 1/2 cup (125 ml) of the broth. Mash vegetables. Meanwhile, in large skillet; heat butter over medium high heat. Add apples. Cook, stirring occasionally, for 3 to 4 minutes. Sprinkle on thyme, salt and pepper. Continue to cook, stirring often, for 2 to 4 minutes or until apples are carmelized and soft. Stir apples into mashed vegetables. Pour into greased baking dish. In a medium bowl; add bread crumbs, walnuts, cheese, melted butter and brown sugar. Toss until crumbly. Sprinkle evenly over vegetables. Bake in preheated 375 F (190 C) oven for 30 minutes or until golden. Serves 8 | |
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| Herbed Zucchini and Carrots | | Metric | Ingredient | Imperial | | 250 ml | carrots, sliced | 1 cup | | 4 | medium zucchini, cut into julienne strips | 4 | | 30 ml | butter | 2 tbsp | | 5 ml | dried sage leaves | 1 tsp | | 1 ml | dried dill weed | 1/4 tsp | | 10 ml | lemon juice | 2 tsp | | - | salt & pepper to taste | - | | | In a large steamer; steam carrots for approximately 3 minutes. Add zucchini and continue steaming for 4 to 6 minutes until vegetables are tender crisp. In a medium skillet; melt butter over medium heat. Stir in carrots, zucchini and remaining ingredients. Cook uncovered 2 to 3 minutes, stirring gently, until hot. Serves 4 | |
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