Pumpkin Muffin-Top Cookies
by Teresa Makarewicz, PHEc Excerpted from Homegrown, by Mairlyn Smith. Reprinted with permission of Whitecap Books, 2015. “These yummy, big pumpkin cookies look and taste like the best part of a muffin—the top. They are wholesome, moist and easy to make.” —Teresa INGREDIENTS 2 cups (500 mL) whole wheat flour 1/2 cup + 2 Tbsp (155 mL) unsalted green pumpkin seeds, divided 3 Tbsp (45 mL) natural wheat germ 1 1/2 tsp (7 mL) ground cinnamon 1 tsp (5 mL) baking powder 1 tsp (5 mL) baking soda 1/2 tsp (2 mL) ground nutmeg 1/4 tsp (1 mL) iodized salt 2 omega-3 eggs 1 1/4 cups (310 mL) pure pumpkin puree (see note) 2/3 cup (160 mL) packed dark brown sugar (see note) 1/4 cup (60 mL) canola oil 1 tsp (5 mL) pure vanilla extract Ingredient Notes: METHOD 1. Position rack in the middle of the oven. Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper. 2. In a large bowl, whisk flour, 1/2 cup (125 mL) pumpkin seeds, wheat germ, cinnamon, baking powder, baking soda, nutmeg and salt. 3. In a separate bowl, whisk eggs, pumpkin puree, sugar, oil and vanilla; stir into flour mixture until blended. 4. Drop batter onto prepared baking sheets in 1/4-cup (60 mL) portions, with each portion approx. 2 inches (5 cm) apart. Flatten portions slightly and sprinkle tops with remaining pumpkin seeds. 5. Bake cookies in batches for 15 minutes, or until a toothpick inserted into the centre of a cookie comes out clean. Remove from the oven and let cool on baking sheet for 3 minutes, then transfer to a wire rack to cool completely. Store in a covered container for up to 5 days or freeze for up to 2 months. Ingredient Notes: Pumpkin Puree—For optimum flavour use pure pumpkin puree and not a pumpkin and squash combination. Leftover pumpkin puree can be frozen in an airtight container for another batch of cookies. Brown Sugar—If your brown sugar is lumpy, pass through a sieve or crumble with fingertips. PHEC Tip: If you only have one baking sheet, let it cool between batches. A hot baking sheet will cause cookie batter to spread, resulting in a change in texture and shape. Makes 14 very large soft cookies One serving = 1 large cookie Per serving: 203 calories, 8.8 g Fat, 1.3 g Sat. Fat, 0.1 g Trans Fat, 170 mg Sodium, 26 g Carbohydrates, 3 g Fibre, 10.8 g Sugars, 9.7 g Added Sugars, 6 g Protein Carbohydrate Choices: 1 ½
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Roasted Sweet Potatoes and Cranberries
Recipe by Mairlyn Smith, P.H.Ec. Excerpted from Homegrown, by Mairlyn Smith. Reprinted with permission of Whitecap Books, 2015. The perfect side dish for Thanksgiving. Depending on the size of your turkey and how much oven space you have, this festive vegetable dish can be made the day of—or up to two days in advance— then warmed up in the oven while your turkey is having its “time out.” It’s also worth noting that this recipe can easily be halved. INGREDIENTS 2 lb (1 kg) chopped sweet potatoes (approx. 4 medium or large sweet potatoes, scrubbed well and cut into 1-inch/2.5 cm cubes) 1 Tbsp (15 mL) canola oil 1/4 tsp (1 mL) cinnamon 2 cups (500 mL) fresh or frozen cranberries 1/2 cup (125 mL) dried cranberries 1 cup (250 mL) natural apple juice (see note below) 1 Tbsp (15 mL) pure maple syrup METHOD 1. Preheat oven to 425°F (220°C). Line a 12 1/2- × 13 1/2-inch (3.5 L) covered casserole dish with wet parchment paper (see page 388). 2. In a large bowl toss together the sweet potatoes with oil and cinnamon. Add fresh or frozen cranberries and dried cranberries, toss. 3. Tip into prepared pan. Pour the apple juice over. Drizzle with maple syrup. Cover with the lid or parchment paper and bake in the oven. 4. Bake for 60 to 85 minutes or until the sweet potatoes are very soft. Serve. Ingredient Note: Natural Apple Juice—Natural apple juice is made from whole apples, including the peel, making it a more nutrient dense choice. Usually found where fresh cold juice is sold. Is It a Sweet Potato or a Yam? One of my personal pet peeves is the incorrect labelling of sweet potatoes and yams. Yams are covered in slightly hairy fibres and arenative to China and Africa. Sweet potatoes are native to Central and South America and are grown mostly in Ontario. They have a beige, orange, yellow or purple flesh. Nutrient-dense and full of fibre, sweet potatoes need to be stored in a cool dark place, not in the fridge which will harden them. Available all year long at your local grocery store. PHEc Tips: • You can prepare this recipe a day or two in advance of serving; ignore step 4 and bake for 40 to 45 minutes, or until the sweet potatoes are just tender. Remove from the oven and cool, refrigerating for up to two days. On the day you want to serve, finish cooking in the oven and bake for 20 to 40 minutes, or until the sweet potatoes are very soft and the dish has heated through. • If you’re not using a stainless steel knife, the sweet potatoes may turn brown when you cut them. Makes approx. 6 cups (1.5 L) One serving = 1/2 cup (125 mL) Per serving: 121 Calories, 1.4 g Total Fat, 0.1 g Saturated Fat, 0 g Trans Fat, 47 mg Sodium, 26.8 g Carbohydrate, 3.6 g Fibre, 10.8 g Sugars, 3.7 g Added Sugars, 1.4 g Protein Carbohydrate Choices: 1 ½ Congratulations to Colleen Cole, our winner of the #MakeItHomegrown contest. Colleen submitted a delicious Veggie-Stuffed Pita, made with local ingredients. She won a copy of Homegrown, as well as an OHEA apron! Take a look at her scrumptious submission: Thank you to Teresa Valvano for sending us this wonderful picture of her ideal local ingredient meal, made with tomatoes, strawberries, and mixed greens: Another thank you goes out to member Jan Main, P.H.Ec., for sending us a picture of her "All Local" Chicken Caesar with blueberries: Thank you to everyone else who participated in our #MakeItHomegrown contest. Follow us on Twitter, like us on Facebook, and sign up for our newsletter to find out about more OHEA events and contests to come!
To celebrate Food Day Canada on July 30th, as well as the Civic Holiday weekend, we are having a contest! Please send us a picture of your favourite "Food Day Canada" recipe using all local ingredients that you (or your kids!) made, and we'll post it here on our blog, as well as on Facebook and Twitter (@OntarioHEA). Don't forget to use the hashtag #MakeItHomegrown on Twitter, and we'll retweet you. One lucky winner will be chosen to receive a signed copy of Homegrown, as well as an OHEA apron. Deadline: August 5th, 2016. Need inspiration? Try some of these delicious recipes, and start cooking! All recipes below excerpted from “Homegrown: Celebrating the Canadian Foods We Grow, Raise and Produce”, by Mairlyn Smith. Reprinted with permission from Whitecap Books, 2015. Grilled Peaches 6 ripe juicy local peaches (see note below) 2 Tbsp (30 mL) canola oil or melted unsalted butter 1 tsp (5 mL) cinnamon 1/2 tsp (2 mL) nutmeg 3/4 cup (185 mL) ricotta cheese 1/3 cup (80 mL) liquid honey Ingredient Note: Peaches—If your peaches are still firm, place them on the counter at room temperature and they should ripen within a few days. Refrigerate ripe peaches and eat them within a week of purchase. Not a fan of peaches? Use nectarines. METHOD 1. Preheat barbecue to high. If you forgot to do so the last time you barbecued, clean the grill with a wire brush. 2. Rinse peaches and pat dry. Slice in half from top to bottom following the natural crease. Twist apart to reveal 2 halves and use a paring knife or soup spoon to remove pits. 3. Stir together oil (or melted butter), cinnamon and nutmeg in a small bowl. Brush peach halves with mixture. 4. Cook cut-side down until grill marks appear, about 5 minutes. Flip over and grill skin-side for another 3 to 5 minutes until slightly charred. 5. Remove peaches from the grill and serve immediately in individual bowls with 1 Tbsp (30 mL) of ricotta cheese and approx. 1 tsp (5 mL) of honey drizzled on each. Kick-Ass Barbecued Burgers 2 lb (900 g) medium ground beef (see note) 1 onion, grated or finely diced (see note) 2 cloves garlic, minced 1 omega-3 egg 1/4 cup (60 mL) 100% whole wheat breadcrumbs or Panko crumbs 1 Tbsp (15 mL) Worcestershire sauce 1/4 tsp (1 mL) iodized salt 1/4–1/2 tsp (1–2 mL) freshly ground pepper METHOD 1. Crumble beef in a large bowl. Add onion, garlic, egg, breadcrumbs (or Panko crumbs, if using), Worcestershire sauce, salt and pepper. Combine gently but thoroughly. Divide meat mixture into 8 equal sized balls and gently shape into 3/4-inch (2 cm) thick patties. Make a shallow depression in the centre of each patty to keep patties from puffing up during cooking. 2. Preheat barbecue on high. Place patties on and reduce heat to medium-high (400°F/200°C). Cook for 5 to 7 minutes per side, testing doneness with a digital rapid-read food thermometer inserted sideways into centre of each patty; burgers are completely cooked when thermometer reads 160°F (71°C). Ingredient Notes: Medium Ground Beef—If you are wondering what makes this Kick-Ass Burger worthy of its name, taste the difference that medium ground makes vs lean beef. With only a 6 percent difference in fat content compared to lean ground beef, the difference is well worth it. Onion—Grating the onion on a box grater helps to incorporate it better into the patty so there are no ‘alien bits’ that young picky eaters might take offense. Best Burgers 101 • Manage the meat gently when forming the patty to make patties more tender—compressing the patty makes it more dense, which makes it seem tougher. • Don’t press on your patty while grilling, this presses juices out. • The patty is ready to flip on the grill when you see meat juices rising to the surface. • Making patties ahead and refrigerating them helps them hold together better on the grill and makes for a better flavour. • Keep your tools and hands clean between handling raw and cooked meat—soap and water does the trick. PHEc Tip: Skip the cheese and bacon on this burger, you won’t need any more bells and whistles. The burger stands on its own, just add condiments. Pickled Red Onions 1 large red onion (see note) 2/3 cup (160 mL) white vinegar 1/4 cup (60 mL) granulated sugar 1/2 tsp (2 mL) iodized salt 1. Peel and thinly slice red onion. If you have a mandolin, use it, if not slice the onion really thinly and ask Santa for a mandolin for Christmas. 2. Separate rings and place onions in a clean 2-cup (500 mL) Mason jar. 3. In a small saucepan or large glass microwave-safe measuring cup, combine vinegar, sugar and salt. Bring to a boil. Remove from heat and stir to dissolve sugar. Pour over onion slices into the Mason jar. 4. Cool to room temperature, then cover and refrigerate. Will keep up to 1 month refrigerated. Ingredient Note: Red Onion—Don’t be tempted to use a different onion; the flavour of the red onion along with the rest of the ingredients is a marriage made in Onion Heaven. Salmon with Peach Salsa
Peach Salsa (makes approximately 2 cups/500 mL) 1 large ripe juicy peach, peeled and diced 1/2 red pepper, diced 1 ripe tomato, diced 1/2 cup (125 mL) finely chopped chives 1 Tbsp (15 mL) liquid honey 1 Tbsp (15 mL) apple cider vinegar 1/4 tsp (1 mL) iodized salt Pepper to taste Salmon 1 lb (450 g) fresh or frozen farmed Canadian salmon fillets, cut into 4 equal pieces 1/2 tsp (2 mL) dried basil 1/4 tsp (1 mL) freshly ground black pepper 1 Tbsp (15 mL) unsalted butter, melted METHOD 1. To make the salsa, toss together peach in a small bowl with the red pepper, tomato, chives, honey, vinegar, salt and pepper. Cover and refrigerate for at least 30 minutes to develop the flavours. Salsa can be made up to 2 hours before serving. 2. Preheat oven to 450°F (230°C). Line a rimmed baking sheet with parchment paper or foil. Place salmon on the baking sheet and set aside. 3. Combine basil and pepper in a small bowl. Brush salmon with butter and sprinkle with the basil/pepper mixture. Depending on thickness of the fish, bake for 10 to 15 minutes or until it flakes when prodded with a fork. Do not overcook. 4. When salmon is done, transfer each fillet to a plate and top with ½ cup (125 mL) of the Peach Salsa. On June 27th, The Ontario Home Economics Association, Mairlyn Smith, P.H.Ec., and Produce Made Simple had a very successful Twitter party to promote our cookbook, Homegrown, as well as local Ontario produce. It was a fun and informative event, and we were happy to see some of our members joining us.
The hashtag, #LoveLocalON, was trending Top 5 during the Twitter party, with much local food discussions and recipes from the 116 Twitter followers who RSVP'd for the evening event. As you can see from the Twitter analytics infographic here, we had a social media reach of close to 400,000 people! A big Thank You goes out to our in-house media expert, Sandra Venneri, P.H.Ec., who took time out of her already busy schedule to "Tweet" for @OntarioHEA that night. We hope to have more OHEA members join us next time! Don't forget to follow us on Twitter @OntarioHEA Our friends at Canada Beef recently shared their 'Learn to Cook' Videos with us. Click here to watch all 14 videos or simply click on each of the videos below.
Thank you to recipe contributor and OHEA Executive member Erin MacGregor, RD, P.H.Ec., for sharing this Roasted Sweet Potato & Lentil Salad recipe from our latest cookbook collaboration Homegrown!
The book has been released just in time for the holidays (subtle hint: buy it for gifts!) and I got my 3 pre-ordered copies this week. You can find it in stores now. PS It’s currently Amazon’s #1 Hot New Release. Fancy! Because I tested and re-tested my own recipes while this book was in the works, I’ve been looking forward to trying some of my colleague’s recipes. This one comes from Rosemarie Superville, PHEc and food stylist. It is SO insanely good. And healthy and colourful. Ooh, and quick and easy. It’s all the things a great recipe should be. And lookie whose recipe is on the opposite page! You’ll notice there are some pretty obvious non-Canadian spices in the recipe. Using a variety of spices and condiments was the one rule we bent, because as Mairlyn says “we’re not writing a pioneer book!”. If you want your own copy of Homegrown (and trust me, you do) you can buy it through Amazon or Indigo-Chapters online or at a brick and mortar bookstore near you.
Erin
Update your knowledge of wholesome food produced in Canada and enjoy the time-saving convenience of seasonal menus ready-planned for you!
Explore Canada by travelling the pages of Homegrown. Discover foods that are unique to each geographic region. Look for family and regional favourites in this showcase of Canadian cuisine. In stores, Dec. 1, 2015, Homegrown is an ideal gift for beginners, seasoned cooks or collectors. Also available online at Chapters and Amazon. |
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