CARIBBEAN BURGERS 1 lb (0.5 kg) lean ground pork 1/4 cup (50 ml) finely chopped onion 1 tsp (5 ml) grated lime peel 1 clove garlic, crushed 1 tsp (5 ml) thyme, crumbled 1/2 tsp (2 ml) allspice 1/2 tsp (2 ml) red pepper flakes 1/4 tsp (1 ml) salt 4 whole wheat kaiser buns Lettuce leaves and red onion slices Combine first 8 ingredients (pork through salt). Shape mixture into 4 patties. Grill patties over medium heat on natural gas barbecue until completely cooked. Serve in buns with lettuce and onion slices. Serves 4.
CRANBERRY COLESLAW 1/4 cup (50 ml) mayonnaise 2 tbsp (25 ml) sweet pickle relish 1 tbsp (15 ml) honey 2 tsp (10 ml) Dijon mustard 1/4 tsp (1 ml) celery salt 1/4 tsp (1 ml) freshly ground pepper 5 cups (1.25 L) coleslaw mix 1/2 cup (125 ml) sliced green onions 1/2 cup (125 ml) diced red bell pepper 1/2 cup (125 ml) dried cranberries To prepare dressing, whisk together mayonnaise, relish, honey, mustard, celery salt and pepper until blended. Combine coleslaw mix, green onions, red pepper and cranberries in a bowl. Add dressing and toss to combine. Serves 4-6.
SAVOURY LEMON CHICKEN 1/4 cup (50 ml) all-purpose flour 1/2 tsp (2 ml) salt 1/2 tsp (2 ml) freshly ground pepper 4 boneless skinless chicken breasts, cut into cubes 3 tbsp (40 ml) canola oil 2 tbsp (25 ml) salted butter 1 1/2 tsp (7 ml) finely chopped fresh ginger 2 cloves garlic, finely chopped 1/8 tsp (0.5 ml) red pepper flakes 1/4 cup (50 ml) fresh lemon juice 1 tbsp (15 ml) grated lemon peel 2 tbsp (25 ml) thinly sliced green onion Hot cooked rice* 1. Combine flour, salt and pepper in a large plastic bag. Add chicken and toss to coat. 2. Heat oil in a large non-stick frypan over medium heat. Add chicken and cook, stirring, until browned and cooked through. 3. Transfer chicken to a plate; set aside. 4. Melt butter in same frypan over medium heat. Add ginger, garlic and red pepper flakes; sauté for 45 seconds. 5. Add lemon juice and lemon peel; stir to combine. 6. Return chicken and any accumulated juices to frypan. 7. Cook, stirring, until chicken is coated and heated through. 8. Stir in green onion. 9. Serve over rice. Serves 4.
BROCCOLI AND PEPPER STIR-FRY 1 tbsp (15 ml) soy sauce 1 tbsp (15 ml) rice vinegar or white wine vinegar 1 tsp (5 ml) sugar 1/2 tsp (2 ml) sesame oil 1/2 tsp (2 ml) grated fresh ginger 1 clove garlic, crushed 1 tbsp (15 ml) oil 3 cups (750 ml) broccoli florets 1 cup (250 ml) thinly sliced red bell pepper Whisk together soy sauce, vinegar, sugar, sesame oil, ginger and garlic until blended; set aside. Heat oil in a wok or frypan over medium heat. Add broccoli and red pepper; stir-fry until tender crisp, about 4-5 minutes. Add soy sauce mixture and toss to combine. Stir-fry for 1-2 minutes. Serves 4.
ASIAN-STYLE PORK IN LETTUCE WRAPS A fun and easy serve-yourself entree! Crisp iceberg lettuce leaves make ideal wrappers because of their sturdiness. 2 tbsp (25 ml) oil 1 lb (0.5 kg) lean ground pork 1/4 cup (50 ml) thinly sliced green onion 1 tbsp (15 ml) grated fresh ginger 2 cloves garlic, crushed 1/4 tsp (1 ml) red pepper flakes, optional 1/4 cup (50 ml) hoisin sauce 2 tbsp (25 ml) soy sauce 2 tsp (10 ml) sesame oil 1 can (8 oz / 227 ml) sliced water chestnuts, drained and chopped 1/2 cup (125 ml) finely chopped fresh cilantro Iceberg lettuce leaves To prepare filling, heat oil in a frypan over medium heat. Add pork and cook, stirring to break up pork, until no longer pink, about 7-10 minutes. Drain off excess fat. Add green onion, ginger, garlic and red pepper flakes; saute for 2 minutes. Stir in hoisin sauce, soy sauce, sesame oil and water chestnuts; cook until heated through, about 2 minutes. Stir in cilantro. To serve, spoon filling into centre of individual lettuce leaves; wrap leaves around filling to enclose. Serves 4. Cook's Note: Ground beef or poultry may be substituted for the ground pork in this recipe.
QUICK COUSCOUS PILAF 1 tbsp (15 ml) olive oil 1/2 cup (125 ml) finely chopped carrot 1/2 cup (125 ml) finely chopped celery 1/2 cup (125 ml) finely chopped onion 1 can (10 oz / 284 ml) chicken broth 1 cup (250 ml) couscous 1/4 tsp (1 ml) salt 1/4 tsp (1 ml) freshly ground pepper 1 tbsp (15 ml) chopped fresh parsley Heat oil in a saucepan over medium heat. Add carrot, celery and onion. Saute until vegetables are tender, about 5 minutes. Stir in broth and bring to a boil. Stir in couscous, salt and pepper. Cover; remove from heat and let stand for 5 minutes. Fluff couscous mixture with a fork. Stir in parsley. Serves 3-4.
QUICK BROCCOLI RICE BAKE 2 cups (500 ml) frozen chopped broccoli, thawed 2 cups (500 ml) cooked long grain rice 2 cups (500 ml) diced cooked turkey 1 can (10 oz / 184 ml) cheddar cheese soup 1/2 cup (125 ml) light sour cream 1/4 tsp (1 ml) freshly ground pepper Dash hot pepper sauce 1/2 cup (125 ml) buttered crumbs Combine all ingredients except buttered crumbs. Spoon mixture into a deep 6 cup (1.5 L) greased casserole. Sprinkle with crumbs. Bake at 350ºF (180ºC) for 30 minutes or until heated through. Serves 4-6. Cook's Note: For best results, use Uncle Ben s Brand Original Converted Rice in this recipe.
MUSTARD BROILED TOMATOES 6 Roma tomatoes, halved lengthwise 2 tbsp (25 ml) Dijon mustard 1/2 cup (125 ml) fine dry bread crumbs 1/2 cup (125 ml) grated Parmesan cheese 1/4 cup (50 ml) butter, melted 1/2 tsp (2 ml) salt 1/4 tsp (1 ml) basil, crumbled 1/4 tsp (1 ml) oregano, crumbled 1/4 tsp (1 ml) freshly ground pepper 1/8 tsp (0.5 ml) cayenne pepper Place tomatoes, cut side down, on paper towels to drain for 10 minutes. Spread about 1/2 tsp (2 ml) mustard over cut side of each tomato half. Combine remaining ingredients (crumbs through cayenne pepper). Spoon crumb mixture evenly over tomato halves, pressing lightly into mustard. Place tomatoes in a shallow baking dish. Bake at 350ºF (180ºC) for 10 minutes. Broil tomatoes 1 minute or until lightly browned. Serves 10-12.
GRILLED FISH N CAESAR SALAD 1 clove garlic, crushed 1/4 cup (50 ml) olive oil 2 tbsp (25 ml) lemon juice 2 tbsp (25 ml) sour cream 1 1/2 tsp (7 ml) Worcestershire sauce 1/2 tsp (2 ml) Dijon mustard 1/2 tsp (2 ml) anchovy paste, optional 1/4 tsp (1 ml) salt 1/8 tsp (0.5 ml) freshly ground pepper 8 oz (250 g) cod fillets 8 cups (2 L) torn romaine lettuce 1/4 cup (50 ml) grated Parmesan cheese Whisk together first 9 ingredients. Remove 1 tbsp (15 ml) dressing; brush over cod. Set remaining dressing aside. Grill fish on lightly oiled grid over medium heat on natural gas barbecue for 10-12 minutes per inch (2.5 cm) of thickness. Break fish into chunks; combine with lettuce and cheese. Toss with remaining dressing. Grind pepper over each serving. Serves 4.
SESAME AND GARLIC BREAD STICKS 1 container (227 g) refrigerated garlic bread stick dough 1 tbsp (15 ml) butter, melted 1 tsp (5 ml) basil, crumbled 1/8 tsp (0.5 ml) garlic powder 1/8 tsp (0.5 ml) cayenne pepper 1 tbsp (15 ml) sesame seeds Remove dough from container. Unroll dough. Combine melted butter, basil, garlic powder and cayenne pepper. Brush dough with melted butter mixture. Sprinkle with sesame seeds. Using a knife, separate dough at perforations into 8 strips. Cut each strip in half crosswise. Twist strips and place on a parchment paper-lined cookie sheet. Bake at 375ºF (190ºC) for 8-10 minutes or until lightly browned. Serve warm or at room temperature. Makes 16. Cook's Note: The ATCO Blue Flame Kitchen used Pillsbury Garlic Breadsticks in this recipe.
MEDITERRANEAN BEEF SAUSAGE DOGS 2 baguettes 1/2 cup (125 ml) purchased hummus Baby spinach 8 beef sausages Minted Yogurt (Recipe Follows) Trim ends off each baguette and reserve for another use. Cut each baguette crosswise into 4 equal rolls. Cut rolls in half lengthwise, being careful not to cut all the way through rolls. Spread 1 tbsp (15 ml) hummus on one side of each roll and line with spinach. Grill sausages over medium heat on natural gas barbecue, turning occasionally, for 12-15 minutes or until completely cooked. Place sausages in rolls. Top with Minted Yogurt. Serves 8. Minted Yogurt 1/2 cup (125 ml) plain yogurt 2 tbsp (25 ml) chopped fresh mint 1 tbsp (15 ml) fresh lemon juice 1/8 tsp (0.5 ml) salt 1/8 tsp (0.5 ml) freshly ground pepper Combine all ingredients until blended.
GREEK SALAD 3 medium tomatoes, cut into chunks 1 English cucumber, cut into chunks 1 large sweet onion, cubed 1 cup (250 ml) sliced green bell pepper 1 cup (250 ml) kalamata olives 1 1/3 cups (325 ml) shredded feta cheese 1/2 cup (125 ml) olive oil 2 tbsp (25 ml) red wine vinegar 1 tbsp (15 ml) chopped fresh oregano or 1 tsp (5 ml) dried oregano, crumbled 1/2 tsp (2 ml) salt 1/4 tsp (1 ml) freshly ground pepper 1/4 tsp (1 ml) sugar Combine tomatoes, cucumber, onion, green pepper, olives and feta cheese in a serving bowl. To prepare dressing, whisk together oil, vinegar, oregano, salt, pepper and sugar. Pour dressing over salad and toss to coat. Serves 6.
TAVERNA RIBS 1/4 cup (50 ml) olive oil 1 tbsp (15 ml) oregano, crumbled 1 tsp (5 ml) cayenne pepper 1 tsp (5 ml) salt 5 cloves garlic, finely chopped 4 lb (2 kg) pork back ribs Lemon wedges Combine oil, oregano, cayenne pepper, salt and garlic. Rub mixture over both sides of ribs. Let stand for 10-15 minutes. Grill ribs over low heat on natural gas barbecue, turning occasionally, until ribs are brown and tender, about 1 1/4 hours. Alternatively, ribs may be placed in a shallow roasting pan and baked, uncovered, at 400ºF (200ºC) for 1 1/4 hours. Squeeze juice from lemon wedges over ribs. Serves 4-6.
LEMON GARLIC POTATOES 2 lb unpeeled yellow potatoes, cut into 1 1/2 inch chunks (about 6 cups) 3 tbsp fresh lemon juice 2 tbsp extra-virgin olive oil 1 tbsp grated lemon peel 2 cloves garlic, finely chopped 1 tsp oregano, crumbled 1 tsp salt 1 tsp freshly ground pepper 1. Combine all ingredients in a bowl. 2. Place potato mixture in centre of a large piece of heavy-duty foil. Bring edges of foil together to form a packet; close all edges with tight double folds. 3. Cook over medium heat on natural gas barbecue, turning packet over after 20 minutes, until potatoes are tender, about 40-45 minutes. Serves 6.
GINGER SESAME GREEN BEANS 5 cups (1.25 L) fresh or frozen trimmed green beans 2 tbsp (25 ml) oil 1 tsp (5 ml) sesame oil 1 tbsp (15 ml) grated fresh ginger 1 clove garlic, thinly sliced 1/4 tsp (1 ml) salt 1/8 tsp (0.5 ml) freshly ground pepper 1/8 tsp (0.5 ml) thyme, crumbled Cook beans in boiling salted water for 2 minutes; drain. Cool immediately in ice water; drain. Beans may be prepared to this point and refrigerated for up to 24 hours. Heat oil and sesame oil in a frypan over medium heat. Add ginger, garlic, salt, pepper and thyme; saute for 1 minute. Add beans and saute until heated through, about 4 minutes. Serve immediately. Serves 8.