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Creamy Roasted Garlic and Greens Dip Recipe

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Roasting garlic mellows the sharpness and enhances its natural sweetness, giving this rich dip an addictive caramelized flavour.  Be sure to wipe out your food processor after pulsing the frozen greens, as any leftover bits in the bowl will tint the cream cheese mixture.  Serve with flatbread, sliced vegetables or your favourite PC crackers.

Creamy Roasted Garlic and Greens Dip Recipe

Credit: President’s Choice

Suggested crackers for pairing: PC® Chickpea Tortilla Chips

The PC® Chickpea Tortilla Chips combines two favourite snacks – tortilla chips and hummus – are fused into one incredible flavour combination.  Made with chickpeas, and stone ground white corn, these extra crispy round chips have delicious crunch with a hint of garlic.  They’re amazing as is or dunk into the creamy roasted garlic and greens dip.

Chickpea Hummus Chips

Print Recipe
 Creamy Roasted Garlic and Greens Dip
Recipe reprinted with permission from President's Choice.
Creamy Roasted Garlic and Greens Dip Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Passive Time 15 minutes
Servings
Ingredients
  • 1 head garlic
  • 1 tbsp (15 mL) PC Organics 100% Pure Sunflower Oil
  • 1/2 tsp (2 mL) salt
  • 2 cups (500 mL) frozen PC Organics Chopped Leafy Greens Kale, Spinach and Collard Greens
  • Half pkg (250 g pkg) cream cheese (1/2 cup/125 mL) cubed and softened
  • 1/2 cup (125 mL) PC Organics 14% M.F. Sour Cream
  • 1 tbsp (15 mL) fresh lemon juice
  • 1/4 tsp (1 mL) freshly ground black pepper
  • Pinch (0.5 mL) cayenne pepper
Prep Time 15 minutes
Cook Time 45 minutes
Passive Time 15 minutes
Servings
Ingredients
  • 1 head garlic
  • 1 tbsp (15 mL) PC Organics 100% Pure Sunflower Oil
  • 1/2 tsp (2 mL) salt
  • 2 cups (500 mL) frozen PC Organics Chopped Leafy Greens Kale, Spinach and Collard Greens
  • Half pkg (250 g pkg) cream cheese (1/2 cup/125 mL) cubed and softened
  • 1/2 cup (125 mL) PC Organics 14% M.F. Sour Cream
  • 1 tbsp (15 mL) fresh lemon juice
  • 1/4 tsp (1 mL) freshly ground black pepper
  • Pinch (0.5 mL) cayenne pepper
Creamy Roasted Garlic and Greens Dip Recipe
Instructions
  1. Preheat oven to 425°F (220°C). Trim top of garlic head to expose cloves. Arrange, cut side up, in centre of 10-inch (25 cm) square of foil; drizzle with oil and sprinkle with pinch salt. Fold foil over and seal edges to make packet. Place on baking sheet. Bake until tender and golden, about 45 minutes. Unwrap; let cool 15 minutes.
  2. Meanwhile, pulse frozen greens in food processor until finely chopped. Scrape into fine-mesh strainer set over large bowl. Set aside.
  3. Wipe out food processor. Squeeze garlic cloves into food processor. Add cream cheese, sour cream, lemon juice, black pepper, cayenne pepper and remaining salt; pulse just until smooth, stopping to scrape down bowl if necessary. Transfer to separate large bowl.
  4. Press on greens with back of spoon to squeeze out liquid; discard liquid. Stir greens into cream cheese mixture until well combined.
Recipe Notes

Chef’s Tip: To soften cream cheese quickly, cut into cubes and arrange in a single layer on a plate. Let stand at room temperature until soft enough for your finger to make an indent in the cream cheese when gently pressed.

Chicken Cacciatore Baked Penne Recipe

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Chicken Cacciatore is a favourite Italian comfort food featuring chicken braised in a hearty tomato and mushroom sauce.  This President’s Choice baked penne recipe cranks up the comfort by tossing it with pasta, topping with a generous handful of cheese and baking the whole thing ‘til bubbly for a fresh take on classic casserole.

Chicken Cacciatore Baked Penne

Credit: President’s Choice


Print Recipe
 Chicken Cacciatore Baked Penne
Recipe reprinted with permission from President's Choice.
Prep Time 30 minutes
Cook Time 1.5 hr
Servings
Ingredients
  • 1 lb PC Free From Air-Chilled Boneless, Skinless Chicken Breasts
  • 5 tbsp (70 mL) olive oil
  • 3 cups (750 mL) PC Penne Rigate (about half 454 g pkg)
  • 1 pkg (227 g) PC Cremini Whole Mushrooms halved and thinly sliced
  • 2 onions finely chopped
  • 2 carrots finely chopped
  • 1/2 cup (125 mL) PC Olives Stuffed with Red Peppers drained and roughly chopped
  • 1/3 cup (75 mL) PC Splendido Sun-Dried Tomatoes In Seasoned Oil drained and thinly sliced
  • 1 jar (400 mL) PC Cacciatore Cooking Sauce
  • 2 cups (500 mL) chicken broth
  • 1 cup (250 mL) passata (bottled strained tomatoes)
  • 1/2 tsp (2 mL) each salt and freshly ground black pepper
  • 1 cup (250 mL) PC Tre Formaggi Shredded Cheese
  • 2 tbsp (25 mL) chopped fresh parsley
Prep Time 30 minutes
Cook Time 1.5 hr
Servings
Ingredients
  • 1 lb PC Free From Air-Chilled Boneless, Skinless Chicken Breasts
  • 5 tbsp (70 mL) olive oil
  • 3 cups (750 mL) PC Penne Rigate (about half 454 g pkg)
  • 1 pkg (227 g) PC Cremini Whole Mushrooms halved and thinly sliced
  • 2 onions finely chopped
  • 2 carrots finely chopped
  • 1/2 cup (125 mL) PC Olives Stuffed with Red Peppers drained and roughly chopped
  • 1/3 cup (75 mL) PC Splendido Sun-Dried Tomatoes In Seasoned Oil drained and thinly sliced
  • 1 jar (400 mL) PC Cacciatore Cooking Sauce
  • 2 cups (500 mL) chicken broth
  • 1 cup (250 mL) passata (bottled strained tomatoes)
  • 1/2 tsp (2 mL) each salt and freshly ground black pepper
  • 1 cup (250 mL) PC Tre Formaggi Shredded Cheese
  • 2 tbsp (25 mL) chopped fresh parsley
Instructions
  1. Preheat oven to 450°F (230°C).
  2. Arrange chicken in single layer in 13 x 9-inch (3 L) glass baking dish; drizzle with 1 tbsp oil. Bake until no longer pink inside, about 20 minutes. Transfer to cutting board; let cool enough to handle. Shred into bite-size pieces with 2 forks. Set aside.
  3. Meanwhile, bring 4 L (16 cups) water to a boil in large saucepan. Add pasta. Stir occasionally until water returns to a boil. Cook until al dente or tender but firm, 11 to 12 minutes. Drain; rinse under cold water until chilled. Drain well. Set aside.
  4. Reduce oven temperature to 425°F (220°C).
  5. Heat 2 tbsp oil in same saucepan over medium-high heat. Add mushrooms; cook, stirring occasionally, until no liquid remains and mushrooms are lightly browned, 5 to 7 minutes. Transfer to small bowl. Set aside.
  6. Heat remaining 2 tbsp oil in same saucepan over medium-high heat. Add onions, carrots and celery; cook, stirring often, until softened, about 10 minutes. Add olives and sun-dried tomatoes; cook, stirring often, 2 minutes. Stir in cooking sauce, broth, passata, salt and pepper. Bring to a simmer; cook, stirring occasionally, until slightly thickened, about 5 minutes.
  7. Add chicken, pasta and mushrooms; cook, stirring often, until heated through, about 2 minutes. Transfer to same 13 x 9-inch (3 L) glass baking dish, spreading evenly. Sprinkle with cheese. Cover with greased foil.
  8. Bake 30 minutes. Uncover; bake until cheese is golden and sauce is bubbly, 5 to 10 minutes. Let cool 5 minutes. Sprinkle with parsley.
Recipe Notes

Chef’s Tip: Swap out the olives for 1/4 cup capers, if you like. Keep in mind that capers are very salty, so give them a good rinse before adding to the sauce.

Strawberry Banana Cricket Powder Smoothies

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Looking for a quick and easy way to incorporate protein in your daily diet?  Join the 80 per cent of the world’s population, and incorporate insects into your diet!  As another step on its journey for constant innovation, President’s Choice is among the first to bring cricket powder to Canadians in an easy to manage way.

Strawberry Banana Cricket Powder Smoothies

Credit: President’s Choice

Cricket powder can be easily incorporated into baked goods, smoothies, or seasoning, and is high in protein, iron, calcium and fibre.  The on-trend PC Cricket Powder does just that, and adds a subtle/earthy flavour to whatever it is added to.

Cricket Powder

Check out this easy smoothie recipe featuring cricket powder and kefir yogurt which give you a boost of protein and gut-friendly probiotics.

Print Recipe
 Strawberry Banana Cricket Powder Smoothies
Cricket powder and kefir yogurt give these fruity smoothies a boost of protein and gut-friendly probiotics. Feel free to switch up the frozen fruit according to what you’ve got in your freezer – frozen blueberries, raspberries, sweet cherries or mixed berries are all great options. *Recipe reprinted with permission from President's Choice.*
Strawberry Banana Cricket Powder Smoothies
Prep Time 5 minutes
Cook Time 5 minutes
Servings
Ingredients
  • 1 ripe banana sliced
  • 1 cup (250 mL) frozen PC Whole Strawberries UPC: 6038399385
  • 1 cup (250 mL) PC Strawberry Kefir Probiotic 2% M.F. Yogurt UPC: 60383176617
  • 1 tbsp (15 mL) PC 100% Cricket Powder
  • 1 Pinch (0.5 mL) cinnamon
Prep Time 5 minutes
Cook Time 5 minutes
Servings
Ingredients
  • 1 ripe banana sliced
  • 1 cup (250 mL) frozen PC Whole Strawberries UPC: 6038399385
  • 1 cup (250 mL) PC Strawberry Kefir Probiotic 2% M.F. Yogurt UPC: 60383176617
  • 1 tbsp (15 mL) PC 100% Cricket Powder
  • 1 Pinch (0.5 mL) cinnamon
Strawberry Banana Cricket Powder Smoothies
Instructions
  1. Combine banana, frozen strawberries, yogurt, cricket powder and cinnamon in blender. Blend until smooth.

Char Sui BBQ flavoured Pork Rillette Recipe

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At the Science of Cocktails 2018 preview last week, Chef Jesse Hochhausen of Showcase Restaurant presented the most fantastic appetizer that was full of flavour and went well with cocktails.  He prepared Char Sui BBQ flavoured pork rillettes, yuzu juice thickened with agar-agar that appeared like pearls or roe.  It also had miso and sesame emulsion, fried rice cracker, togarashi spice blend and wild sesame leaf (also known as perilla leaf) which is quick frozen and mulled with liquid nitrogen.  Chef Hochhausen shared this recipe which could inspire seasoned chefs or challenge the home cook.

Char Sui Pork Rillette Recipe

Char Sui Pork Rillette Recipe

Rillette Ingredients:

  • 15 kg pork belly
  • 15 kg pork shoulder
  • 8 litres olive oil
  • 3 cinnamon sticks
  • 6 bay leaves
  • 9 cloves
  • 9 star anise
  • 90 g fennel seed
  • 120 g black peppercorn

Method (Rillette):

Divide pork and ingredients evenly into 3 deep stainless steel roasting pans.  Cook in oven at 150 C for 2.5 – 4 Hours.  Pork Belly will finish much faster than Shoulder.  Check every 30 min once 2.5 hours is reached.

Marinade Ingredients:

  • 2 litres honey
  • 250ml sesame oil
  • 1 litre Hoisin sauce
  • 1.5 litres sweet soy
  • 1 cup ginger
  • 1 cup garlic
  • 1 tablespoon white pepper
  • 2 cups sambal

Method (Marinade):

Blend all marinade ingredients together and bring to a simmer, then cool.

Final Method:

Separate pork and fat/oil from roasting pans.  Pull the pork.  Add the pork into a Large Electrical Mixer and mix pork meat, marinade and some fat until flavor is a little salty.  Then roll pork into long tubes with plastic wrap OR press in metals pans overnight.

Miso Mayo

Ingredients:

  • 1500 g mayo
  • 300 g miso
  • 180 g brown sugar
  • 45 g ginger
  • 6 cloves of garlic

Method:

Blend all ingredients.

Rice Cracker Seasoned with Nori Powder

Rice Cracker Ingredients:

  • Rice paper wrappers 22cm
  • Canola oil
  • Nori sesame powder

Method (Rice Cracker):

Deep fry rice paper wraps in 375 F oil.  Flip halfway through deer frying.  Sprinkle with Nori Sesame powder and let dry on paper towel.

Nori Sesame Powder Ingredients

  • 200g black sesame seeds
  • 3 nori Sheets
  • 20g Togarashi seasoning
  • 20g salt
  • 30g white sugar

Method:

Toast sesame seeds.  Toast nori, cut into small strips.  Blend everything until it’s a powder.

Yuzu Pearls

Ingredients:

  • 750 ml Yuzu Juice
  • 250 ml water
  • 80 g sugar
  • 20 g agar-agar
  • 4 litres canola oil (ICE COLD)

Method:

Bring Yuzu, water, and sugar to a boil.  Whisk in agar-agar.  With a squeeze bottle drip mixture into the ice cold oil.  Strain pearls out of oil and use.

To read more on what happened at the Science of Cocktails preview, visit here.  For more information on Science of Cocktails 2018, visit www.scienceworld.ca/cocktails.

Easy New Year’s Eve Sparkling Cocktails

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No matter how you choose to celebrate New Year’s Eve this year, make sure your cocktails are festive and fizzy!  Sparkling Ice has a few New Year’s Eve sparkling cocktail recipes that you might want to enjoy while saying cheers.  If you’re not familiar with Sparkling Ice, they are a refreshingly delicious water that delivers bold flavour and just the right amount of fizz, all without the calories.  In fact, there are zero calories per 503 mL serving.  There are six Sparkling Ice flavours available in Canada: Black Raspberry, Cherry Limeade, Coconut Pineapple, Kiwi Strawberry, Lemon Lime and Orange Mango.  Here is a round-up of easy, fizzy and festive New Year’s Eve Sparkling cocktails made with zero-calorie Sparkling Ice.

New Year's Eve Sparkling Cocktails Recipes

Disclosure: Some of the links below are affiliate links, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase.

Prosseco Punch

Easy, Fizzy & Festive New Year's Eve Sparkling Cocktails

Image Credit: Sparkling Ice

INGREDIENTS

1 Part Prosecco

DIRECTIONS

Mix together and garnish with small lavender sprig

Sparkle & Spice

Easy, Fizzy & Festive New Year's Eve Cocktails

Image Credit: Sparkling Ice 

INGREDIENTS

750ml bottle aged rum
1/2 cinnamon stick
1 clove
1 cardamom pod
1 star anise pod
1 vanilla bean
3 allspice berries
Pinch of freshly ground nutmeg
Sparkling Ice Lemon Lime

DIRECTIONS

Combine rum, cinnamon stick, clove, cardamom, star anise, vanilla bean, allspice berries, and nutmeg in an airtight jar. Split vanilla bean and scrape seeds into jar along with the bean pod. Close jar and allow infusion to sit in a dark place for at least 3 days. Strain rum into an airtight jar with a fine-mesh strainer, discarding spices. Over ice, pour 2 ounces of rum infusion. Top with Sparkling Ice Lemon Lime and garnish with blackberries.

Sparkling Frosé

Easy, Fizzy & Festive New Year's Eve Sparkling Cocktails

Image Credit: Sparkling Ice

INGREDIENTS

8 Rosé Ice Cubes
1oz lemon juice
Mint, for garnish

DIRECTIONS

Pour rosé into an ice cube tray and place in freezer until frozen. In a blender, combine Sparkling Ice, rosé cubes, and lemon juice. Garnish with a mint sprig and serve.
<Easy, Fizzy & Festive New Year's Eve Sparkling Cocktails

3 Fall Recipes to Try: Snacks, Sides & Desserts

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The New Home Chef, a trend identified within the Loblaw 2017 Canadian Food Trends, is balancing the dichotomy of time pressure and a desire to be more ambitious in their cooking. Loblaw Food Council Member, Chef Claire Tansey, has prepared the following recipes to help Canadian home chefs discover new fall favourites, whether they’re looking for a quick and homemade Friday night snack, a savory side to add to ready-made protein or a delectable dessert prepared in less than an hour!

Smoky Sweet Popcorn

Smoky Sweet Popcorn

Prep: 5 min
Total: 10 min
Serves 4

1 teaspoon (6 g) smoked paprika
2 tablespoons (28 g) granulated sugar
½ teaspoon (2.8 g) salt
½ teaspoon (2.8 g) hot red chili flakes (optional)
3 tablespoons (44 mL) canola oil
1/3 cup (113 g) popcorn kernels
Zest of 1 lemon

Combine a pinch of the smoked paprika with sugar in a small bowl. Combine remaining paprika with salt and chili flakes in another small bowl.

Heat oil and 3 popcorn kernels in a large heavy-bottomed pot with the lid on over medium-high. Once the 3 kernels pop, add remaining popcorn and shake the pot a bit so the kernels get coated with oil. Immediately sprinkle kernels evenly with sugar mixture. Cover and cook, lifting and shaking the pot frequently, until popped, 2 to 3 min. Turn off the heat and immediately pour onto a large baking sheet. Sprinkle popcorn with salt mixture, then zest the lemon right over top. Serve immediately.

Per serving: 228 calories, fat 11.6 g (1.0 g of which is saturated), sodium 295.0 mg, carbohydrate 28.9 g, fiber 4.1 g, sugars 7.4 g, protein 3.3 g

Roasted Carrot Salad with Micro Greens, Avocado-Thyme Vinaigrette

Roasted Carrot Salad with Micro Greens, Avocado-Thyme Vinaigrette

Prep: 15 min
Total: 30 min
Serves 4

12 small carrots, scrubbed
1 tablespoon (15 mL) extra-virgin olive oil
¼ teaspoon (1.4 g) kosher salt
3 tablespoons (44 mL) fresh lemon juice
1/8 teaspoon (0.7 g) garlic powder
¼ teaspoon (1.4 g) thyme
¼ teaspoon (1.4 g) kosher salt
1 teaspoon (5 mL) Dijon
1/3 cup (85 mL) extra-virgin olive oil

2 cups (540 mL) small brown lentils, drained and rinsed
2 cups (540 mL) micro greens
1 avocado, diced
1 cup (284 mL) crumbled feta

Preheat oven to 425F. Line a large baking sheet with foil or parchment. Combine carrots with 1 tablespoon oil and ¼ teaspoon salt on baking sheet and toss well to coat. Roast 17 to 22 min or until tender-crisp.

Combine lemon juice, Dijon, thyme, ¼ teaspoon salt and garlic powder in a small jar. Shake well to combine. Add 1/3 cup oil and shake to emulsify. Combine about half of dressing with lentils and stir well. Divide lentils, greens, avocado, feta and carrots among 4 plates. Drizzle with remaining dressing. Season with fresh pepper as desired.

Per serving: 554.2 calories, fat 40.8 g (11.1 g of which is saturated), sodium 1122.2 mg, carbohydrate 36.8 g, fiber 10.7 g, sugars 11.3 g, protein 15.4 g

Triple Lemon Petit Fours

Triple Lemon Petit Fours

Makes 25 petit fours

Candied Lemon Curls

Prep: 10 min
Total: 1 hour

2 large lemons
1 ½ cups (510 g) granulated sugar, divided
1 cup (284 mL) water

Take the peel off both lemons using a vegetable peeler. Trim into thin strips. Combine 1 cup of the sugar with water in a small pot and bring to a boil. Add lemon peel, reduce heat to simmer and cook gently for 10 min or until translucent. Place remaining ½ cup sugar in a shallow bowl. Use tongs to lift lemon peel out of the sugar syrup, drain for a few seconds, then transfer into sugar. Toss very well, then transfer peel to a rack to cool and dry completely. Reserve sugar for Lemon Cake and sugar syrup for glaze.

Lemon Cake

Prep: 20 min
Total: 2 ½ hours

½ cup (115 g) butter, at room temperature
1 cup (205 g) sugar
Zest of a large lemon
2 eggs
1 tsp (5 mL) vanilla
1 1/3 cups flour (200 g)
1 ½ teaspoons (8.5 g) baking powder
¼ teaspoon (1.4 g) salt
2/3 cup (188 mL) milk

Preheat the oven to 325F. Grease an 8-in. square cake pan well with baking spray, or with butter and flour. Beat butter and sugar together, by hand or using an electric mixer on medium, until well- combined. Beat in zest. Beat in the eggs and vanilla until well-combined. Add the flour, baking powder and salt, and stir gently until just combined, then add the milk and stir well. Scrape into the prepared pan. Bake 35 to 40 min or until golden and a cake tester inserted into the center comes out clean. Let cool in the pan set on a rack for 10 min, then flip out onto a rack and cool completely before frosting.

Lemon Frosting

Prep 10 min
Total 20 min

1/3 cup (75g) butter, at room temperature
2 ¼ cups (255g) icing sugar
2 tablespoons (35 mL) fresh lemon juice
½ teaspoon (3 mL) vanilla
¼ cup (71 mL) seedless raspberry jam

Beat butter with icing sugar using an electric mixer on medium. Beat in lemon juice and vanilla, then increase speed to high and beat until very smooth and fluffy, about 1 min.

To assemble petit fours, trim cake and cut in half horizontally. Brush with reserved lemon syrup and spread jam in a thin layer right to the edges. Chill cake until firm. Cut into 25 small squares. Pipe a rosette of frosting on each one. Top with candied lemon curl.

Per petit four: 188 calories, fat 7.0 g (4.2 g of which is saturated), sodium 96.1 mg, carbohydrate 30.4 g, fiber 0.3 g, sugars 24.6 g, protein 1.5 g

Canada By Season: Recipes from Chef Lynn Crawford

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The breadth of fresh, in-season ingredients available to Canadians is one of the many gifts of our country’s cuisine. To help Canadians celebrate Canada 150, Chef Lynn Crawford – Chef/owner of Ruby Watchco and Loblaw culinary partner – has crafted a delicious selection of recipes that incorporate fresh, seasonal Canadian staples and exciting global flavours to create Canadian-international fusion, a trend identified in Loblaw’s 2017 Canadian Food Trends.  With inspiration from both classic Canadian favourites and exciting international cuisine, Canadians need look no further for their summer menu.

Rice Noodle Salad with Grilled Steak and Harrisa Ginger Dressing

ice Noodle Salad with Grilled Steak and Harrisa Ginger Dressing

Serving Size: 4 people

Ingredients:

  • 3 Tbsp. (45mL) fresh lemon juice
  • 3 Tbsp. (45mL) soy sauce
  • 2 Tbsp. (30mL) tahini
  • 1 tsp. (5mL) sugar
  • 1 tsp. (5mL) finely grated peeled ginger
  • 2 garlic cloves, finely grated
  • ½ cup (125mL) President’s Choice® Liquid Coconut Oil
  • 1-2 tsp. (5-10mL) toasted sesame oil
  • 8 oz. (250g) President’s Choice® Rice Stick Noodles
  • 12 oz. (350g) thinly sliced grilled boneless sirloin steak
  • 1 small kohlrabi, peeled, cut into matchsticks
  • 3 scallions, thinly sliced
  • 2 cups (500mL) thinly sliced Napa cabbage
  • 1 cup (250mL) cilantro leaves with tender stems
  • ¼ cup (60mL) crushed salted, roasted cashews
  • 2 tsp. (10mL) President’s Choice® Black Label Harissa Spice Blend

Instructions:

  • Whisk lemon juice, soy sauce, tahini, sugar, ginger, and garlic in a small bowl to combine. Gradually add vegetable oil followed by sesame oil, whisking constantly until emulsified; set aside.
  • Cook noodles in a large saucepan of boiling salted water according to package instructions until al dente. Drain; rinse under cold water, then drain again.
  • Toss noodles, steak, kohlrabi, scallions, cabbage, and cilantro in a large bowl with three-quarters of reserved dressing to combine and evenly coat; season with salt. Top with cashews and Harrisa spice and drizzle remaining dressing over.
  • Cover and chill

Korean Fried Chicken Sandwich with Spicy Chili Aioli and Kimchi Slaw

Korean Fried Chicken Sandwich with Spicy Chili Aioli and Kimchi Slaw

Serving Size: Serves 4

Ingredients:

Chicken

  • 1/4 cup (60mL) soy sauce
  • 1/4 cup (60mL) chopped fresh cilantro
  • 2 tsp. (10mL) President’s Choice® Black Label Peri Peri Spice Blend
  • 4 cloves garlic, coarsely chopped
  • 1 Tbsp. (30mL) fresh lime juice
  • 1 tsp. (10mL) chopped fresh ginger
  • 4 skinless, boneless chicken thighs
  • 2 cups (500mL) buttermilk
  • 2 cups (500mL) all-purpose flour
  • 1 tsp. (5mL) fresh black pepper
  • 1/2 tsp. (2mL) Kosher salt
  • 4 eggs, beaten
  • 4 cups (1L) corn flakes, crushed
  • Peanut or vegetable oil (for frying)
  • 4 white sandwich buns, toasted

Kimchi Slaw

  • 2 cups (500mL), heaping, finely shredded green cabbage
  • 1 cup (250mL) kimchi, sliced
  • 1/2 cup (125mL) matchstick carrots
  • 1/4 cup (60mL) mayonnaise
  • 1 Tbsp. (30mL) rice vinegar

Spicy Chili Aioli

  • 1/2 cup (125mL) mayonnaise
  • 1 garlic clove, finely grated
  • 2 Tbsp. (30mL) President’s Choice® Memories of Seoul Gochujang Spicy Chili Sauce

Instructions:

  • In a blender, add the soy sauce, cilantro, garlic, sambal, lime juice and ginger; blend until smooth. Place the chicken in a shallow dish and top with the soy sauce mixture. Refrigerate and let marinate at least 1 hour or overnight.
  • In a medium shallow bowl, mix together the flour, pepper and salt. Place the buttermilk in another shallow bowl; set aside.
  • Pour oil into a large heavy skillet to a depth of 3/4-inch (2cm). Prop deep-fry thermometer in oil so bulb is submerged. Heat over medium heat until thermometer registers 350F (180C).
  • Meanwhile, in a medium bowl stir together the cabbage, kimchi, carrots, mayonnaise and vinegar until well coated; set aside.
  • In a small bowl, mix together the mayonnaise, garlic and Gochujang; set aside.
  • Working with 1 piece of chicken at a time, remove it from the marinade and let the excess marinade trip off. Discard marinade. Dredge the chicken in the flour mixture, shaking off the excess. Dip in egg allowing excess to drip back into bowl. Dredge cornflake mixture, shaking off excess.
  • Fry chicken until golden brown and cooked through, 3 to 5 minutes per side. Transfer to a wire rack set inside a baking sheet.
  • Serve the chicken on the buns with Gochujang aioli and kimchi slaw.

Tandoori Spiced Chicken and Sweet Potato Burritos

Tandoori Spiced Chicken and Sweet Potato Burritos

Serving Size: 4-6 people

Ingredients:

Chicken

  • 2 Tbsp. (30mL) President’s Choice® Liquid Coconut oil
  • 8 boneless chicken thighs, cut into 1” pieces
  • 1 large onion, peeled and finely chopped
  • 2 sweet potatoes, peeled, cut into ½” dice
  • 1 small eggplant, cut into 1/4” dice
  • 1 red pepper, cut into ½” dice
  • 2 cloves of garlic, minced
  • 2 Tbsp. (30mL) grated ginger
  • 1 small red chili, thinly sliced
  • 2 Tbsp. (30mL) mustard seeds
  • 2 Tbsp. (30mL) President’s Choice® Black Label Tandoori Spice Blend
  • 1 tsp. (5mL) turmeric
  • 1 pint cherry tomatoes, cut in half
  • ½ a bunch of fresh coriander
  • 12 pieces President’s Choice® Tortillas

Minted Cucumber Yogurt (makes 2 cups (500mL))

  • 1 cup (250mL) natural yogurt
  • ½ a bunch of fresh mint, finely chopped
  • Juice of ½ a lemon
  • 1 cm piece of ginger, grated
  • 1 small cucumber, seeded and grated
  • Salt and pepper

Instructions:

  • In a large sauté pan over medium high heat add some olive oil and the chicken. Season with salt and pepper. Cook for about 3-4 minutes until just cooked.
  • Remove to a bowl.
  • Return the pan to the stove and add the sweet potatoes and onion and cook until just soft.
  • Add the eggplant and pepper and continue cooking for 2 minutes.
  • Add the garlic, ginger, chili, curry powder, turmeric and stir together well.
  • Return the chicken to the pan and tomatoes and season with salt and pepper.
  • Remove from heat and mix in chopped cilantro.
  • Mix all of ingredients for the minted cucumber yogurt together and season well.
  • Spoon chicken mixture into tortillas and top with minted cucumber yogurt.

Sparkling Blueberry Lemonade

Serving Size: 6-8 people

Ingredients:

  • 2/3 cup (150mL) white sugar (superfine is best)
  • 2/3 (150mL) cup water
  • 1 and 1/2 (350mL) cups fresh blueberries
  • 1 (5mL) tsp. lemon zest
  • 1 cup (250mL) freshly squeezed lemon juice ~4-5 whole large lemons
  • 2 cups (500mL) ice cubes
  • 3 cups (750mL) sparkling water or club soda

Instructions:

  • Combine the sugar, water, blueberries, and lemon zest in a saucepan.
  • Bring to a boil over medium heat and then simmer for 5-10 minutes or until the sugar is melted and blueberries are starting to burst.
  • Remove from the heat and pass through a fine sieve. Let this blueberry syrup completely cool.
  • Meanwhile, juice the lemons to get 1 cup (250mL) of lemon juice.
  • In a large blender, add the blueberry syrup, lemon juice, and ice. Blend until smooth.
  • Stir in the sparkling water or club soda.
  • Enjoy immediately.

Canada Day Cocktails Featuring Sparkling Ice

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Canada Day long weekend is coming up so how about celebrating with some festive cocktails?  Sparkling Ice has a few Canada Day cocktail recipes that you might want to enjoy while saying cheers.  If you’re not familiar with Sparkling Ice, they are a refreshingly delicious water that delivers bold flavour and just the right amount of fizz, all without the calories.  In fact, there are zero calories per 503 mL serving.  There are six Sparkling Ice flavours available in Canada: Black Raspberry, Cherry Limeade, Coconut Pineapple, Kiwi Strawberry, Lemon Lime and Orange Mango.  Here is a round-up of a fizzy, fruity cocktails made with zero-calorie Sparkling Ice.

Blackberry Lemon Smash

Canada Day Cocktail Recipe: Blackberry Lemon Smash

INGREDIENTS

  • 1.5 oz of white rum
  • 1.5 oz of vodka
  • Blackberries
  • 8 oz Sparkling Ice Lemon Lime

DIRECTIONS

Add blackberries and vodka to shaker. Muddle. Add rum and ice. Shake and strain into a chilled pint glass over ice. Fill with Sparkling Ice Lemon Lime.

Cherry Lime Rickey

Canada Day Cocktail Recipe: Cherry Lime Rickey

INGREDIENTS

  • 4 oz.  Sparkling Ice Cherry Limeade
  • 1.5 oz.  Gin
  • Mint, fresh cherries and lime slices for garnish

DIRECTIONS

Using a tall Collins glass, pour gin then Sparkling Ice Cherry Limeade over ice.  Stir gently to mix. Garnish with mint sprigs, cherries and lime slices.

Cherry Mojito

Canada Day Cocktail Recipe: Cherry Mojito

INGREDIENTS

  • 4 oz.  Sparkling Ice Cherry Limeade
  • 1.5 oz.  White Rum
  • 10 Mint leaves (plus a few more for garnish)
  • 6 Cherries (stems and pits removed)
  • Lime slices for garnish

DIRECTIONS

In a large, sturdy glass, muddle together the mint and cherries until lightly-smashed. Stir in the rum and then top with Sparkling Ice Cherry Limeade over ice.  Stir gently to mix. Garnish with fresh cherries, mint leaves, and lime slices.

Black Raspberry Brut Cocktail

Canada Day Cocktail Recipe: Black Raspberry Brut Cocktail

INGREDIENTS

  • 1 ½ oz. Silver Tequila
  • 2 oz. brut Champagne
  • 7 large black raspberries
  • 2 oz. Sparkling Ice Black Raspberry
  • ¼ oz. lemon juice

DIRECTIONS

Muddle black raspberries, Sparkling Ice Black Raspberry and lemon juice in a glass. Pour ingredients into a glass filled with ice. Add tequila, stir, and strain into a large rocks glass filled with ice. Top with brut Champagne and garnish with a skewered black raspberries.

<4 Fizzy, Fruity Cocktail Recipes to Enjoy This Summer

Turkish Bread Pizza with Spinach, Feta & Pesto

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Did you know that Turkish Bread is one of the most versatile breads available? It’s a bread that’s perfect for dipping, topping, and filling with your favourite accompaniments.  Its crumb is open and airy, yet absorbs the perfect amount when dipped into oil and vinegar.  At COBS Bread, an assortment of stone-baked Turkish Breads are baked from scratch every day and available at every COBS bakery.  They offer some rather delicious varieties including Olive, Red Pepper, Jalapeno, Chilli & Garlic, and Herb.

Photo: COBS Bread / Facebook

What is one secret as to why COBS’ Turkish Bread is so delicious?  The dough is brushed with Olive Oil before being baked it on stone at a high temperature for a short amount of time.  The olive oil that’s on the outside helps crisp it up when you toast the bread.

Credit: COBS Bread

Disclosure:  I was provided complimentary product to review.   All opinions are my own.

I was recently contacted by COBS Bread to try out their Turkish Bread.  And what did I make?  An easy weekday meal of Turkish Bread pizza with spinach, feta, mushrooms, tomatoes, and Taves Farm red bell peppers.  I just loved the crisp and airiness of the Turkish Bread pizza crust – oh-so-addictive!  To take things up a notch, I added a bit of Green Atomic Hot Sauce made by Maan Farms.  Both Taves Farm and Maan Farms are located in Abbotsford, BC.

To find out more recipes on how to serve Turkish Bread at your next meal, visit www.cobsbread.com/what-we-bake/discover-turkish.

Leftover Easter Chocolate Mousse Tart Recipe

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If you’re wondering what to do with leftover Easter chocolate, how about turning it into something even more delicious?  Here is a simple, easy-to-make recipe for Leftover Easter Chocolate Mousse Tart.  This recipe was developed by Love Food Hate Waste, an initiative by Metro Vancouver that aims to inspire and empower residents to reduce the amount of food they waste at home.

What to do with leftover Easter chocolate? Make cute and delicious mousse tarts with this recipe.

About Love Food Hate Waste

Food waste is a serious issue on both a regional and global scale.  It is estimated that food waste costs a typical Metro Vancouver household $700 per year.  In Metro Vancouver’s baseline study, over half of all household food waste is avoidable (food that, at some point, could have been eaten).  To put that in perspective, each day in Metro Vancouver we waste: 16,000 heads of lettuce, 40,000 tomatoes, 32,000 loafs of bread, 55,000 apples, 70,000 cups of milk, and 30,000 eggs!  Now those are some staggering statistics.

Love Food Hate Waste

So how can you help to reduce food waste?  Start by making one small change to simply waste less!  Metro Vancouver has goal of a 10% reduction in per capita waste by 2020.   Other tips for reducing food waste suggested by Metro Vancouver include:

  • Store your food properly so it stays fresh longer (Keep It Fresh)
  • Use more of what you buy (Use It Up)
  • Buy just what you need (Plan It Out)

With that being said, if you have leftover Easter chocolate, this recipe will brighten up your day.  The ingredient list is simple: graham crackers, butter, whipping cream, peanut butter, vanilla..and chocolate that you have on hand.

What to do with leftover Easter chocolate? Make cute and delicious mousse tarts with this recipe.

What to do with leftover Easter chocolate? Make cute and delicious mousse tarts with this recipe.

What to do with leftover Easter chocolate? Make cute and delicious mousse tarts with this recipe.

What to do with leftover Easter chocolate? Make cute and delicious mousse tarts with this recipe.

Love Food Hate Waste has more recipe ideas for you on how to use your leftover Easter meals.  For more information on Love Food Hate Waste, visit them at www.lovefoodhatewaste.ca and follow on social media (Facebook, Twitter, Instagram).

Disclosure:  This is a sponsored post.

What to do with leftover Easter chocolate? Make cute and delicious mousse tarts with this recipe.
Print Recipe
 Leftover Easter Chocolate Mousse Tart
An easy, delicious way of using up those leftover Easter Chocolates. This recipe was published originally on LoveFoodHateWaste.ca by Kendall Gustavson (http://www.lovefoodhatewaste.ca/plan-it-out/recipes/easter-chocolate-mousse)
metro vancouver love food hate waste
Servings
Ingredients
  • 1 package (130g) graham crackers
  • 1/4 cup butter melted
  • 200 g leftover Easter chocolate
  • 1/4 cup whipping cream
  • 1/2 tablespoons natural peanut butter crunchy or smooth
  • 1 teaspoon vanilla
  • pinch salt
Servings
Ingredients
  • 1 package (130g) graham crackers
  • 1/4 cup butter melted
  • 200 g leftover Easter chocolate
  • 1/4 cup whipping cream
  • 1/2 tablespoons natural peanut butter crunchy or smooth
  • 1 teaspoon vanilla
  • pinch salt
metro vancouver love food hate waste
Instructions
  1. ​Preheat the oven to 375°F.
  2. Pulse the graham crackers in a food processor until they reach fine crumbs. Pour in the melted butter and pulse to combine.
  3. Line a muffin tray with paper liners. Using your fingers or the back of a spoon, push an equal amount of the crumb mixture into the bottom of each cup.
  4. Bake the cups for 15 minutes, or until nicely toasted and brown. Cool completely either on the counter or by placing the whole tray in the freezer.
  5. Place the chocolate in a small saucepan and melt over medium-low heat. Once melted, slowly drizzle 1 teaspoon of the whipping cream in while stirring consistently. The chocolate will seize up into a solid mass! If it doesn't, drizzle the tiniest bit more cream in. Remove from heat.
  6. Using a stand mixer fitted with the whisk attachment, beat the remaining cream and vanilla until it holds stiff peaks. Scoop the cream into a separate bowl and put to the side.
  7. Scoop the chocolate mass into the bowl of a stand mixer fitted with the whisk attachment.
  8. Beat the chocolate on high until it becomes smooth and light, scraping down the sides and bottom of the bowl as necessary. Beat in the peanut butter to combine. Add 1/4 of the cream and a pinch of salt and beat until light and fluffy. Remove the bowl from the mixer and fold in the rest of the cream using a rubber spatula, being careful not to deflate it.
  9. Scoop an equal amount of mousse into each cup. Return to the freezer for at least 2 hours and peel off the paper liner before serving.
  10. Note: If you don't have time to freeze these, you can make cups instead of tarts. (This method yields fewer servings.) When adding crumb mixture to the paper liners, push it up the side to make a cup shape. These will be ready to serve right away after you add the mousse to each cup.
Recipe Notes

If you don't have time to freeze these, you can make cups instead of tarts. (This method yields fewer servings.) When adding crumb mixture to the paper liners, push it up the side to make a cup shape. These will be ready to serve right away after you add the mousse to each cup.

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