March 2014 Recipes. Quest Chefs Whitney Bremner and Robert Hill (Pinawa) Whitney Bremner s Recipes:

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1 March 2014 Recipes Quest Chefs Whitney Bremner and Robert Hill (Pinawa) Whitney Bremner s Recipes: Vietnamese Chicken: 3 pounds chicken wings, split at the joint, tips removed, 2 tablespoons roughly chopped garlic, ¼ cup chopped shallots, ¼ cup chopped fresh ginger, 3 tablespoons chopped scallion whites, ½ cup roughly chopped lemongrass bottoms, 3 tablespoons packed light brown sugar, 1/3 cup fish sauce, 3 tablespoons fresh lime juice, 3 tablespoons peanut oil, Kosher salt, ¼ cup dry-roasted peanuts, chopped, ¼ cup chopped fresh cilantro Rinse the wings under cold water and pat dry with paper towels. Set aside in a large bowl while you prepare the marinade. Combine the garlic, shallots, ginger, scallions, lemongrass, brown sugar, fish sauce, lime juice and peanut oil in a food processor and process until smooth. Pour the marinade over the wings and place in a large resealable plastic bag. Refrigerate overnight. Preheat a grill to medium. Remove the wings from the marinade; reserve the marinade to brush the wings while they cook. Place the wings on the grill, season with 1 teaspoon salt and cook, turning every few minutes and basting with the marinade for the first 18 or so minutes. Continue to grill the wings until cooked through, 8 to 10 more minutes. Place the wings on a serving platter and garnish with the peanuts and cilantro. Dry Rub Buffalo Wings Note: I used honey instead of brown sugar (therefore my recipe isn t really dry), this also makes A LOT of marinade. I reused it to marinate more chicken to freeze. 24 lean chicken wings, ½ cup dark brown sugar, 1 tablespoon chili powder, 1 tbs. sweet smoked paprika, 1 tablespoon ground cumin, 1 teaspoon cayenne pepper, 2 tbs. garlic powder, 1 tbs. mustard powder, 2 tbs. kosher salt (or to taste), 1 tbs. black pepper, 1 cup oil Thoroughly whisk together the dark brown sugar, chili powder, sweet smoked paprika, ground cumin, hot cayenne pepper, ground garlic powder, ground mustard powder, table salt, and black pepper. Evenly coat each chicken wing with the pure vegetable oil. With the dry rub in a shaker generously coat the chicken. Evenly coat with the seasonings and save remaining seasoning. Preheat your oven to 400 F degrees. Cook minutes or until desired texture is achieved. At about the half way baking marker, sprinkle the remaining seasonings over the top of the baking chicken.

2 Robert Hill s Recipe: The melting rich texture of an old-fashioned pound cake with a pleasant pucker of lemon makes this little loaf scrumptious to serve with tea or at coffee break. I've cut down on the usual hefty amount of poppy seeds, preferring to add just a subtle hint. It s not low calorie. Lemon Poppy Seed Loaf 1 ½ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt, ½ cup (1 stick) unsalted butter, at room temperature, 1 cup sugar, 2 large eggs, ½ cup sour cream, ¼ cup poppy seeds, 2 tablespoons fresh lemon juice, 1 tablespoon finely grated lemon zest Preheat the oven to 350 F Grease and lightly flour a 9 x 5 x 2 ¾ -inch loaf pan. Sift the flour, baking powder, and salt together into a bowl and set aside. In a large bowl, cream the butter and the sugar together with an electric mixer. Add the eggs, one at a time, mixing well after each addition. Add the sour cream, poppy seeds, lemon juice, and zest and combine well. Mix in the dry ingredients until just combined. Scrape the batter into the prepared pan, and bake in the center of the oven until a pick inserted in the center comes out just clean, 55 to 60 minutes. Cool the loaf in the pan on a rack for 10 minutes. Then run a knife around the edges of the pan to loosen the bread, and turn it out onto the rack to cool completely. I like to brush it with a lemon icing sugar mix. Makes 1 loaf Lemon Glaze Icing 2 cups confectioners' sugar, 3 to 4 tablespoons fresh lemon juice, zest from 1 lemon (optional) Place confectioners' sugar in a medium bowl or liquid measuring cup; stir in lemon juice (glaze should be thick, yet pourable) and zest. Add more sugar or lemon juice, as necessary, to achieve desired consistency. Linda Huisman s Recipes: Chicken Enchilada Bake Chatelaine Filling: 3 cups chopped cooked chicken, 1 small green or red pepper diced, ¼ cup salsa, eight 6 tortillas, ½ cup shredded cheddar cheese Sauce: 2 tbsp. flour, 2 tsp. chili powder, ½ tsp. salt, 1 cup half-and-half cream Preheat oven to 400 F. Butter a 13" x 9" glass baking dish.

3 Sauce: In a small saucepan, whisk together 2 tbsp. flour, 2 tsp. chili powder, and ½ tsp. salt; gradually whisk in 1 cup half-and-half cream. Cook over medium heat, whisking constantly for about 5 min. or until bubbling and thickened. Pour half into a bowl; set remaining sauce aside. Filling: Add 3 cups chopped cooked chicken, 1 diced small green or red pepper, and ¼ cup salsa to sauce in bowl; toss to coat. Spoon the chicken mixture along center of eight 6- inch tortillas, dividing equally. Roll up to enclose filling; place seam-side down in baking dish. Pour remaining sauce over enchiladas in dish. Drop ¼ cup salsa by spoonfuls on top. Sprinkle with ½ cheddar cheese. Bake for about 20 minutes or until filling is hot. Beef Stuffed Mushrooms - Favourite Recipes from Pepperidge Farm 16 large mushrooms, ¾ pound of lean ground beef, ¼ cup chopped green onion, 1 tsp. dried parsley, ¼ tsp. salt, ¼ tsp. pepper, ½ cup diced red pepper, ½ cup cheese & garlic croutons, crushed Wash mushrooms; remove and chop stems. In a skillet, brown beef with chopped mushroom stems and onion. Stir in parsley and salt. Add all but 2 tbsp. of the crushed croutons. Stuff the beef and mushroom stem mixture into the mushrooms. Place side by side in a shallow, buttered baking dish. Sprinkle mushrooms with remaining crushed croutons; bake at 400 F for 8 to 10 minutes or until mushrooms are tender. Note: I didn't have the required croutons. I used a box of chicken stove top stuffing. I mixed the stuffing as per the directions then I mixed half of the stuffing mixture into the beef mixture, stuffed the mushrooms and baked about minutes. Buttery Cocoa Cookies from Land O Lakes ¾ cup butter, softened, ½ cup sugar, 1 egg, beaten, 1½ cups flour, 1 (1¼ oz.) pkg. Double Fudge Hot Cocoa Mix, ¾ cup chocolate chips Cream together the butter, sugar and egg in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; beat, gradually adding flour and hot cocoa mix until well mixed. Stir in chocolate chips. Shape dough into 1-inch balls; place 1 inch apart onto ungreased cookie sheet. Flatten cookies with bottom of buttered glass dipped in sugar. Bake at 375 F for 7 to 9 minutes or until set. Nancy Bremner s Recipes Both recipes are from the Canadian Living Slowcooker Cookbook Special

4 Ginger and Tomato Beef Short Rib Stew - very aromatic since it is made with popular Asian spices. The white turnips can be replaced by rutabaga; this is so flavourful you don't even notice there are turnips in the stew. 3 lb beef short ribs, 1 tbsp. vegetable oil, 2 onions chopped, 3 cloves garlic minced, 1 tbsp. grated ginger root or 1 tsp. ground ginger, pinch hot pepper flakes, 4 carrots peeled and sliced on the diagonal, 4 white turnips peeled quartered and thinly sliced or 2 cubes cubed rutabaga, 1 can 28 diced tomatoes, ½ cup beef stock or water, 1/3 cup soy sauce, 2 tbsp. tomato paste, 4 tsp. fennel seeds, 2 tsp. whole cloves, 2 tsp. black peppercorns, 1 stick cinnamon broken into pieces, ¼ cup flour, 3 tbsp. softened butter, 2 green onions sliced diagonally Broil the ribs on a greased broiler pan turning once until well browned on both sides for about 5 minutes. Set aside. In skillet heat oil over medium heat fry onions, garlic, ginger and hot pepper flakes until onions are softened for about 5 minutes. Scrape into slow cooker. Add carrots, turnips, tomatoes, beef stock, soy sauce and tomato paste. Use either a Lee Valley Herb & Spice Infuser or in a cheesecloth bag place fennel seeds, cloves, peppercorns and cinnamon bark. Add infuser to crockpot, add vegetables; top with ribs. Cover and cook on low for about 8 hours. Skim off fat. In a bowl cut butter into flour; stir into liquid in the crockpot. Cover and cook on high for about 15 minutes until thickened. When serving sprinkle with green onions as a garnish. Makes 6 to 8 servings. Cider Braised Pork Stew 4 lb boneless pork shoulder blade roast (I used two pork tenderloins cut into cubes), 1/3 cup flour, 1 tsp. salt, ½ tsp. pepper, ¼ cup vegetable oil, 1 cup apple cider or apple juice, 1/3 cup cider vinegar, 3 onions sliced in 16 th or petals (Chinese vegetable sliced), 4 cloves garlic minced, 1 tbsp. dried thyme, 2 bay leaves, 2 sweet red peppers chopped, 1 red apple unpeeled cored and thinly sliced for garnish, place in lemon water to keep from browning (TIP: mix 1 tablespoon of lemon juice per 1 cup of water), ¼ cup chopped fresh parsley or chives for garnish Trim and cut pork into 1 inch cubes. In large bowl, combine flour and half each of the salt and pepper. Add pork, in batches, and toss to coat. In large Dutch oven or frying pan heat oil over medium-high heat; brown pork in batches and place into crockpot when browned. Add apple juice, vinegar cider, onions, garlic, thyme, bay leaves and remaining salt and pepper to crockpot. Cover and cook on low 6 hours or until pork is tender. Add red peppers; cover and cook for another hour or until tender. Discard bay leaves. Serve topped with apple slices and sprinkled with herbs. Makes 8 servings.

5 Quilters Recipes of the Month! Jan's Lemon Currant Cookies ½ lb. butter, 2 cups sugar (Splenda), 1 egg, ½ cup sour cream, 3 cups flour, ¼ tsp. baking powder, ¼ tsp. salt, 1 cup currants, 2 large lemons' zest (2 tbsp.), and juice of lemons for icing Cream butter with sugar, egg and sour cream. Whisk dry ingredients together and add to creamed butter mixture. Stir in currents. Roll out dough and cut into desired shape. Bake at 350 F for 15 minutes. Glaze: use the juice of lemons and add enough icing sugar to make a thin glaze for dipping cookies. (See Lemon Glaze Icing Lemon Poppy Seed Loaf) Linda's Mini Omelets from the cookbook Cranberries and Canada Geese 12 eggs, ¾ cup milk, ½ tsp. salt, ¼ tsp. each of pepper, thyme, oregano, & paprika, ½ cup grated cheese, 2 tbsp. chopped red pepper, ¼ cup chopped tomatoes, 2 tbsp. chopped green onions Spray 12 muffin tins with cooking spray. Mix red pepper, tomatoes and green onions. Spoon a small amount of vegetable mixture in the bottom of each muffin cup. Sprinkle the vegetables with grated cheese. Mix together eggs, milk and spices. Pour egg mixture over top of vegetables. Bake at 350 for minutes or until omelets are puffed and set. A knife inserted in the middle will come out clean when done. Omelets will sink in the middle when removed from the oven. Jo-Ann's Egg Salad Sandwich 4 hard-boiled eggs, chopped, ⅓ cup chopped pimiento-stuffed green olives, 2 tablespoons finely chopped green onion, 2 teaspoons prepared mustard, ¼ cup mayonnaise. Combine all ingredients together. Makes 1½ cups Wendy's Fruit Salad - Joy of Cooking 2 egg yolks, ¼ cup sugar, ¼ cup cream, juice of 2 lemons, ⅛ tsp. salt, 6 diced slices canned pineapple, 2 cups pitted canned cherries, ½ pound marshmallows, cut in pieces (or replace with mini marshmallows), 2 cups whipped cream, ½ lb. peeled, seeded grapes, toasted almonds

6 Cook in a double boiler over, not in, hot water until thickened: egg yolks, sugar, cream, lemon juice, and salt. Stir these ingredients constantly until thickened. Chill then add: Pineapple, cherries, marshmallows, whipped cream, grapes and top with toasted almonds. Chill the salad 24 hours before serving. Garnish with more whipping cream if desired just before serving.