WLHCA Favourite Recipes
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Blender Style Caesar Dressing
– Store for up to 5 days
From the kitchen of: Bev Miller
1
egg
½ cup grated parmesan
¼ cup lemon juice
2 cloves garlic – minced
1 tsp. Worcestershire sauce
½ tsp. each salt and pepper
Blend these ingredients in a blender.
Add
½ cup salad oil (I used olive oil) in a thin stream till
dressing is thick and creamy. Put in fridge for at least 1 hour
and up to 5 days. Let stand at room temperature for 15 minutes
before using. Makes 1 ¼ cup dressing.
For
6 servings, wash 1 head romaine (I used two last night) and toss
with 2/3 cup of dressing (or more!). Garnish with croutons (and
tomatoes if you want).
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No Fat Added Carrot Cake
From the kitchen of: Sylvia Lennon (Burlington,
Ontario)
2
cups flour
11/2 cups brown sugar
2 beaten eggs
2 tsp baking soda
1 cup walnuts, chopped
19 oz can crushed pineapple with juice
1 cup shredded carrots
This
is the best part. Dump all ingredients together and mix. Bake in
an un-greased 9x13 pan for 35 to 40 minutes. Makes a moist,
delicious cake---)-no fuss. The icing (which does have fat) is
optional.
300
calories, 8g fat,5g protein,54 carb. 2 g fibre
1/2
lb plain cream cheese
1/4 cup butter
2 cups icing sugar
1 tsp vanilla
Have
cheese and butter at room temperature. Cream together and beat
in icing sugar and vanilla. Spread on cooled cake if desired.
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Spinach and Cannellini Beans
From the kitchen of: Sylvia Lennon (Burlington,
Ontario)
Here
is a
vegetarian recipe Jim and I really enjoy. It is served simply
with a loaf of crusty bread – Ace Bakery’s Olive Bread. We find
it warm and homey – hope you like it too. It is a good “after a
walk in the snow”.
2 19oz. cans cannellini or white haricot beans
¼ cup olive oil
1 slice white bread
1 onion chopped
3 to 4 tomatoes, peeled and chopped
generous pinch of paprika
1 lb. fresh spinach, washed well
1 garlic clove, halved
salt and freshly ground pepper to taste
Cook beans in their liquid for 20 minutes.
As they simmer, hear 2 tbsp. of the oil in skillet and fry the
bread until it is golden brown.
Set aside.
Fry onion in I tbsp. oil over gentle heat until soft (not
brown), then add tomatoes, and continue cooking over gentle
heat.
Heat remaining oil in another skillet, stir in paprika, and then
add spinach.
Cover and cook a few minutes till spinach has wilted.
Add onion and tomato mixture to spinach and mix well.
Drain beans well and add to the mixture.
Place garlic and fried bread in food processor and puree till
smooth.
Stir into spinach and bean mixture. Add 2/3 cup water, cover,
and simmer gently for 15 minutes.
Serve in bowls.
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Japanese Ginger Salad Dressing
From the kitchen of: Beryl Lee
3/4 cup salad oil
3 tbsp rice vinegar
3-1/2 tsp catsup
1-1/2 tsp minced celery
1 tsp grated fresh ginger
1/2 tsp freshly ground pepper
5 tbsp minced onion
3-1/2 tsp soy sauce
3-1/2 tsp water
1 tsp grated lemon peel
1/2 tsp salt
Combine all in a blender. Mix with salad greens, julienned carrots,
beat
sprouts, etc.
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Try the recipes at:
Wollaston Township
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Baked Salmon and Green Beans
From the kitchen of: Beryl Lee
(FOR FOUR PEOPLE)
BAKED SALMON
4 Fresh Salmon Filets
Brush with a touch of Olive oil
Brush with a touch of Lemon juice
Add fresh dill or Cajun spice or other spice
Wrap in tin foil and bake at 425°F for 10 minutes
Check to see if salmon is cooked
SALMON GARNISH
3 tbspn Hellman’s mayonnaise
1 tbspn Dijon mustard
1 tspn real horseradish
Whisk ingredients together and pour a small amount
over each portion of baked salmon before serving.
GREEN BEANS
- Cook beans until crispy – not mushy
- Drain the beans
- Season with salt
- Add big chunks of garlic and fresh mint leaves
- Toss beans and garnish around in a small amount of olive oil
Let sit for a couple of minutes to get tasty – take out big chunks of
garlic and serve
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Shrimp
Fettuccine Appetizer
From the kitchen of: Beryl Lee
(FOR SIX PEOPLE)
1 bunch asparagus
1 package uncooked shrimp – defrosted and cleaned
1 package fresh fettuccine
4 or 5 cloves of garlic – finely chopped
1 small onion – finely chopped
250 ml whipping cream
½ lemon – squeeze for juice
Sea salt
½ cup white wine
Butter – lots for frying
Extra Virgin Olive oil – just a little drop in the butter so it won’t
burn
Pepper
Bunch of Parsley
- Cook asparagus in microwave for three
minutes. Cut up into pieces.
- Bring water for pasta to a boil and then turn off. Get pasta
ready but don’t cook yet.
- In large frying pan cook garlic and onion in butter with a drop
of oil.
- Add shrimp and sauté 2 minutes or until pink.
- Add lemon juice, white wine, sea salt, pepper and asparagus and
sauté another 1 or 2 minutes.
- To make it a cream sauce, remove shrimps to warm platter and
stir in cream and heat until sauce thickens (may boil it) and stir.
- Bring water back to a boil. Cook pasta for 2 or 3 minutes.
Drain. Mix pasta with a little olive oil so it won’t clump.
- Add shrimps back to sauce, stir and serve over pasta. Decorate
with parsley.
(If not making a cream sauce, use more parsley in wine
sauce).
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Marco Island
Pasta
From the kitchen of: Louise Wheaton
(Font Hill, Ontario)
3 tbsp olive oil
4 minced garlic
1/4 to 1/2 tsp chilli peppers
1 tin plum tomatoes
1/3 cup chopped fresh basil
fresh parmesan cheese
Warm olive oil, minced garlic and chilli peppers in
large sauce pan
Give the 1 can plum tomatoes 30 sec in blender
Add tomato mixture to sauce pan and add 1 tsp salt and 1/2 tsp pepper
Simmer 15 minutes & then add HALF of the chopped basil
Cook pasta (spaghettini or other) with 2 tbsp butter
Mix pasta & sauce & sprinkle remaining basil.
Sprinkle with fresh parmesan.
Louise always tells us "you must enjoy the
leftover pasta the next day!"
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Cheesy,
Garlicky Tomatoes and Noodles
From the kitchen of: Carole and Wayne Corneil
(Lac Isabel, Quebec)
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Second Prize winning recipe in April/May 2000 Cottage Life. This
recipe can also be served as an appetizer. It is delicious hot
or cold, as a starter or main course.
- 2-3
pints cherry tomatoes, halved (1 - 1.5 L)
- 3-6 garlic, finely sliced
- 1/2 cup olive oil
- 1 large bunch fresh basil, chopped
- 1 lb hot cooked pasta, such as linguini, spaghettini or
angel hair (500kg)
- 1 cup feta, crumbled, or old white Cheddar,
Parmesan, Romano, Asiago or Havarti, grated (250 ml)
- black olives, to taste!
1.
Combine tomatoes, garlic, olive oil and half the basil in a large pan.
Bake uncovered in preheated 350 F (180 C) oven for about an hour.
The smell in the kitchen is fantastic! Cover with foil if
becoming brown. Remove from oven, cover, and let stand to form
more liquid.
2. To
serve, toss tomato mixture with pasta and remaining basil. Add
cheese and olives to taste. Serve hot or at room temperature.
Makes about 8
servings. TIP: Replace cherry tomatoes with 1.5 lbs (750
g) quartered plum tomatoes.
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Chicken With Goat Cheese and
Basil
From the kitchen of: Sylvia Lennon (Burlington,
Ontario)Makes
6 servings
6 boneless
chicken breasts, skin on, about 6oz each
(I used breasts with the bone and it was fine)
1/2 lb herb goat cheese
(I used PC herb goat cheese in the round sausage-like package)
6 large fresh basil leaves
Extra-virgin olive oil
Kosher salt and
freshly grd black pepper
Preheat the oven
to 375. Place chicken on a sheet pan. Loosen the skin from the meat
with your fingers, leaving one side attached. Cut the goat cheese into
1/2 inch thick slices and place one or two slices plus a large basil
leaf under the skin of each chicken breast. Pull the skin over as much
of the meat as possible so the chicken won't dry out.
With your
fingers, rub each piece with olive oil, then sprinkle them very
generously with s/p. Bake the chicken for 35 to 40 minutes, until the
skin is lightly browned and the chicken is just cooked through. Serve
hot or at room temperature.
Approximate
nutrition per serving:
260 calories, 10g fat, 41g protein, 0g carbohydrates, 0g fibre
N.B. I put
parchment paper on the cookie sheet and baked the chicken on that and
clean-up was easy.
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Horseshoe Tournament Salad
From the kitchen of: Celina Clark
1 cup dried cranberries
( I used a Cranberry gold mix that includes raisins and pumpkin
seeds)
1 Apple peeled and cubed
1 Pear peeled and cubed
1 cup chopped cashews
1 cup shredded Swiss cheese
Chopped lettuce
Poppyseed dressing
Clean and tear or chop lettuce into bite size
pieces. Shred Cheese. Chop Cashews. No more than 30 minutes
before serving ; peel and cube apple and pear. Toss all
ingredients together with dressing and serve.
From the
kitchen of: Celina Clark
Barley Days Brewery
Wind & Sail Dark Ale and Maple Vinaigrette With Spinach,
Almonds, and Cheddar
Created by Chef Lili Sullivan of Claramount Inn & Spa
as
demonstrated at 2007 TASTE, a celebration of regional cuisine
Ingredients:
2 tbsp maple syrup
2 tbsp freshly squeezed lemon juice
2 tbsp Wind & Sail Dark Ale
¼ cup vegetable or olive oil
½ tsp Dijon mustard
¼ tsp salt
generous pinch of freshly ground black pepper
12 cups spinach or arugula and mixed greens
¼ cup sliced, toasted almonds
4 ounces 1 year old Black River cheddar, shredded
Method:
In a small bowl, combine syrup, lemon juice, ale, and Dijon.
Whisk in oil until smooth. Season with salt and
pepper. Taste; then adjust the oil, lemon, and ale to suit.
Place greens in large bowl and refrigerate (up to
1 day) until ready to use.
When ready to serve, wh isk
dressing and pour over greens. Toss until greens are glistening
with dressing.
Sprinkle top of salad with nuts and cheddar.
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