TORTELLINI SOUP 5 cups (1.25 L) canned vegetable or chicken broth 2 pkgs (350 g each) fresh cheese tortellini 1 can (14 oz/398 ml) diced tomatoes 1/2 cup (125 ml) chopped green onions 2 cloves garlic, finely chopped 1 tsp (5 ml) basil, crumbled 1/2 tsp (2 ml) freshly ground pepper Freshly grated Parmesan cheese Bring broth to a boil in a Dutch oven. Add tortellini, tomatoes, onions, garlic, basil and pepper. Simmer, uncovered, for 10 minutes. Ladle soup into bowls. Sprinkle with Parmesan cheese. Serve immediately. Serves 4.
SOUR CREAM BISCUITS This easy-to-mix biscuit uses oil instead of butter or shortening. 4 cups (1 L) flour 1/4 cup (50 ml) sugar 2 tbsp (25 ml) baking powder 1 tsp (5 ml) salt 1/2 tsp (2 ml) baking soda 1/4 tsp (1 ml) dry mustard 1/8 tsp (0.5 ml) cayenne pepper 2 cups (500 ml) shredded cheddar cheese 1 cup (250 ml) sour cream 1/2 cup (125 ml) oil 1/3 cup (75 ml) milk 2 eggs, lightly beaten Combine first 7 ingredients (flour through cayenne pepper) in a bowl. Stir in cheese. Whisk together sour cream, oil, milk and eggs. Add to flour mixture, stirring just until combined. Turn dough out onto a lightly floured surface. Knead gently 5 times. Roll out dough 3/4 inch (2 cm) thick. Using a floured 3 inch (7.5 cm) cookie cutter, cut dough into rounds. Place on a lightly greased cookie sheet. Bake at 400ºF (200ºC) for 18-20 minutes or until biscuits are golden brown. Makes 16 biscuits.
PARMESAN AND PARSLEY BREAD 1/4 cup (50 ml) butter, softened 2 tbsp (25 ml) freshly grated Parmesan cheese 1 tbsp (15 ml) chopped fresh parsley 1 1/2 tsp (7 ml) Dijon mustard Pinch freshly ground pepper 1 loaf French bread, halved lengthwise Combine all ingredients except bread until blended. Wrap bread halves individually in heavyduty foil, leaving cut side of bread exposed. Spread butter mixture over cut side of bread halves. Heat bread over low heat directly on grid or on warming rack on natural gas barbecue for 15-20 minutes or until cheese is melted and bread is golden around edges. Slice bread and serve. Serves 8-10.
DIJON VINAIGRETTE 1 tbsp (15 ml) Dijon mustard 1/4 cup (50 ml) white wine vinegar Dash salt Dash freshly ground pepper Dash sugar 1/2 cup (125 ml) olive oil Thoroughly whisk together mustard, wine vinegar, salt, pepper and sugar. Gradually whisk in oil. May be refrigerated for up to 3 days. Makes 3/4 cup (175 ml).
ONE POT SPAGHETTI 1 tbsp (15 ml) oil 1 lb (0.5 kg) lean ground beef 1 cup (250 ml) chopped onion 2 cloves garlic, crushed 4 cups (1 L) chicken broth 1 can (5 1/2 oz / 156 ml) tomato paste 1/2 tsp (2 ml) oregano, crumbled 1/2 tsp (2 ml) salt 1/4 tsp (1 ml) red pepper flakes 1/4 tsp (1 ml) freshly ground pepper 2 cups (500 ml) broken spaghetti Freshly grated Parmesan cheese 1. Heat oil in a Dutch oven over medium heat. Add beef, onion and garlic. Cook, stirring to break up beef, until browned. Drain off excess fat. 2. Stir in next 6 ingredients (broth through pepper). Bring to a boil. Add spaghetti. Reduce heat and simmer, stirring frequently, until spaghetti is tender, about 12-15 minutes. Serve with Parmesan cheese. Serves 4-6.
LIGHT CREAMY CAESAR DRESSING 1 cup (250 ml) light mayonnaise 1/4 cup (50 ml) grated Parmesan cheese 3 tbsp (40 ml) milk 1 tbsp (15 ml) lemon juice 1/2-1 tsp (2-5 ml) anchovy paste 1 clove garlic, crushed 1/4 tsp (1 ml) pepper Combine all ingredients in a blender or food processor. Serve with romaine lettuce, croutons and additional grated Parmesan cheese. Dressing may be kept refrigerated for up to 48 hours. Makes 1 1/4 cups (300 ml).
CRISPY CHEESE TOPPED FISH Any type of white-fleshed fish can be used in this recipe. 1 lb (500 g) fish fillets Salt and freshly ground pepper 3 tbsp (40 ml) margarine 1 small onion, chopped 1/2 tsp (2 ml) Worcestershire sauce 1/2 tsp (2 ml) dry mustard 2 tbsp (25 ml) chopped fresh parsley 1 1/2 cups (375 ml) fresh bread crumbs 1/2 cup (125 ml) shredded cheddar cheese Arrange fish in shallow greased casserole. Season with salt and pepper. Melt margarine in saucepan; add onion and cook until tender. Add remaining ingredients and mix well. Spread topping over fillets. Bake at 350 F (180 C) for 20 25 minutes or until fish flakes easily with a fork. Place under broiler for 2 3 minutes until golden brown. Serves 4.
CHEESEBURGER PIZZA 1 lb (500 g) lean ground beef 1 medium onion, chopped 2 cloves garlic, crushed 1 tbsp (15 ml) oil 2 tsp (10 ml) Worcestershire sauce 2 tbsp (25 ml) ketchup 3 tbsp (40 ml) salsa 1 store-bought pizza crust (12 inch/30 cm) 2 cups (500 ml) shredded cheddar cheese Diced tomato Sliced green onion In a frypan, cook beef, onion and garlic in oil until beef is browned and cooked through. Drain off excess fat. Stir in Worcestershire sauce. Combine ketchup and salsa. Place pizza crust on a cookie sheet and spread with ketchup mixture, leaving a 1 inch (2.5 cm) border. Sprinkle with 1 cup (250 ml) of cheese. Top with beef mixture and remaining 1 cup (250 ml) cheese. Bake at 450ºF (230ºC) for 12-15 minutes. Sprinkle with tomato and green onion. Serves 4.
SPICY BAKED FISH 1 cup (250 ml) mild or medium salsa 1 green onion, sliced 1/3 cup (75 ml) chopped green bell pepper 2 tbsp (25 ml) chopped fresh parsley 1 tbsp (15 ml) red wine vinegar Dash pepper 1 lb (500 g) cod fillets Combine all ingredients except cod fillets. Place fish in a shallow casserole dish; spoon sauce over top. Bake at 425 F (220 C) for 20 minutes or until fish flakes easily with a fork. 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.
SLOW COOKER POT ROAST 3 lb (1.5 kg) boneless beef chuck roast 1 cup (250 ml) chopped onion 1 clove garlic, finely chopped 1 can (7 1/2 oz / 213 ml) tomato sauce 1/4 cup (50 ml) ketchup 1/4 cup (50 ml) apple cider vinegar 1/4 cup (50 ml) water 1 tbsp (15 ml) Dijon mustard 2 tsp (10 ml) Worcestershire sauce 1 tsp (5 ml) paprika 1/4 tsp (1 ml) cayenne pepper 1/4 tsp (1 ml) beef bouillon mix Cut beef roast in half to make 2 smaller portions. Place beef in a slow cooker. Combine remaining ingredients (onion through beef bouillon mix) and pour over beef. Cover and cook on high heat setting for 1 hour. Reduce to low heat setting and continue cooking for 9-10 hours. Alternatively, beef may be cooked on high heat setting for 5-6 hours or until beef is tender. Remove beef from slow cooker. Let stand for 15 minutes before carving. Skim fat from sauce. Serve beef with sauce. Serves 4-6.
ROASTED POTATOES WITH RADISHES 4 cups (1 L) halved unpeeled baby yellow potatoes 4 cups (1 L) halved trimmed radishes (about 1 lb/0.5 kg) 3 tbsp (40 ml) canola oil 2 tsp (10 ml) chopped fresh thyme 1/2 tsp (2 ml) salt 1/4 tsp (1 ml) freshly ground pepper 1. Preheat oven to 450ºF (230ºC). 2. Combine all ingredients in a large bowl; toss until potatoes and radishes are coated. 3. Place potato mixture in a single layer in a non-stick foil-lined rimmed baking sheet. 4. Bake, uncovered, for 30 minutes or until potatoes and radishes are tender and lightly browned. Serves 8.