Tuscan Apple Omelette

By Susan Reesor

This is a simple, delicious and not-too-indulgent Italian dessert from the region of Tuscany. Here in Canada, apples and cinnamon are an almost compulsory flavour pairing. But the lemon zest in this apple dessert gives it a nice fresh taste.


Make one for yourself or to share with others to whom you want to show some love. However, you, dear reader, are the apple of our eye! Happy Valentine’s Day.

Ingredients

2-1/2 Tbsp. all-purpose flour
Pinch of salt
1/2 cup milk
2 eggs, beaten
2 Tbsp. sugar
Zest of 1 lemon
2 apples, peeled and thinly sliced
2-3 Tbsp butter
Confectioners sugar

Instructions

  1. Make a thin, smooth batter with the flour, salt and milk. Add the beaten eggs, sugar and lemon rind, and beat well. Stir the apple slices gently into the batter.
  2. Melt the butter in a frying pan about 8-10 inches in diameter. Pour in the apple mixture, distributing the apple slices evenly over the bottom of the pan. Cook over medium heat until the omelette is set and golden brown on the underside. Place a slightly larger plate on the frying pan and invert the frying pan onto the plate. Then after adding a little more butter to the pan slide the omellette back into the pan to brown the other side. Turn the omelette out on to a heated serving dish and sprinkle with sifted icing sugar. Serve hot. Serves 2-4

Chicken Paprika

By Susan Reesor

If you’re of a certain age you may remember this photo from the 1980 Milk Recipes Calendar. Back then in the pre-internet era, the free, colourful calendar insert in the newspaper was a bit of a big deal. I’ve adapted this recipe over time and keep it in my recipe book because it’s simple, has great sauce to go over egg noodles and it’s a favourite for family suppers or guests.

Ingredients

2-1/2 to 3 lb cut-up chicken pieces or 2 lb boneless thighs
1/3 cup all-purpose flour
1-2 Tbsp oil
1 cup finely chopped onion
1-2 garlic cloves minced
2-3 Tbsp paprika
1 tsp salt
1/2 tsp pepper
2 cups chicken bouillon or stock
1 cup milk
1 cup plain Greek style yogourt or sour cream

Preparation

  1. Mix flour, salt and pepper together. Dredge the chicken pieces in the flour mixture. Set aside 3 Tbsp of the flour for later.
  2. Heat oil over medium-high heat in a large frying pan. Brown chicken. Remove chicken from pan; sauté onion until tender and add garlic towards the end, so it doesn’t burn. Stir in paprika and chicken stock.
  3. Return chicken to pan, cover and simmer over medium-low heat for 25 to 30 min or until chicken is tender and no longer pink inside.
  4. Remove chicken to a serving platter; keep warm.
  5. Smoothly combine reserved 3 Tbsp flour and milk. Stir into pan juices. Cook over low heat, stirring constantly, until mixture comes to a boil and thickens. Blend in yogourt or sour cream; gently heat through. Pour sauce over chicken and serve with egg noodles or your favourite way to enjoy the delicious sauce.

You can still find this original recipe and many more at the Dairy Farmers of Canada website. 

Easy One Pan Spaghetti and Meatballs

by Susan Reesor

Here’s a tasty meal for a cold winter’s night or a fast dish to take to a potluck meal. The pasta and the meatballs cook in the baking dish in the marinara sauce along with some extra water. It’s delicious and best of all there are hardly any preparation dishes to wash. Do you want to eat more vegetables? Add some chopped, frozen spinach to the tomato sauce. Picky eaters may not even notice it.

Serves 4-6
Total Time: 1 hour 15 minutes

12 ounces spaghetti, broken in half
24 oz. (730 ml) jar of marinara sauce (or make your own quick tomato sauce from a 28 oz can of whole tomatoes, onion, garlic, oregano, basil, salt, pepper)
2 cups water, plus extra hot water as needed
1 pound lean ground beef
¾ cup bread crumbs
⅓ cup prepared basil pesto
Salt and pepper
Grated Parmesan cheese

  1. Adjust oven rack to middle position and heat oven to 475 degrees. Grease a 9”x13” baking dish. Spread the uncooked, broken spaghetti into the prepared dish.
  2. Using hands, combine beef, bread crumbs, pesto, 1 teaspoon salt, and ¼ teaspoon pepper in bowl just until combined. Break off and roll mixture into 1-inch meatballs (about 16 meatballs).
  3. Pour marinara sauce and water over pasta and toss gently with tongs to coat.
  4. Nestle the meatballs on top of pasta in dish. Cover the top tightly with aluminum foil and bake for 30 minutes.
  5. Remove dish from oven and stir pasta thoroughly, scraping sides and bottom of dish. Return uncovered dish to oven and continue to bake until pasta is tender and sauce is thickened, 5 to 8 minutes.
  6. Remove dish from oven. Toss to coat the pasta and meatballs with sauce, adjusting sauce consistency with extra hot water as needed. Let cool for 10 minutes. Season with salt and pepper to taste.  Serve with grated Parmesan.

Adapted from America’s Test Kitchen.

Strawberry Cream Scones

This is a tender scone that you can stir up quickly in one bowl.  Because they are made with cream you avoid the sometimes tricky step of cutting in butter. Serve them with freshly cut strawberries and whipped cream, strawberry jam, or enjoy them plain.

Ingredients

1 3/4 cups all-purpose flour
2 Tbsp sugar
1 1/2 tsp baking powder
1/4 tsp salt
1 cup whipping cream (35%)
1/2 cup chopped strawberries (optional)
sugar & cream, for sprinkling (optional)

Directions

Preheat the oven to 425F.

In a large bowl, mix together the flour, sugar, baking powder and salt. Begin to stir in the cream and then gently add the strawberries, if using. Stir only until the dough comes together.

Gather the dough into a ball with your hands, adding any leftover bits from the side of the bowl. Place it on a parchment-lined baking sheet. Fold it over itself two or three times and pat it into a 1-inch thick circle.

Brush the top with a bit of cream and sprinkle with sugar. Using a large, sharp knife cut the dough into 6 or 8 wedges and separate them, so that they have room to rise and to brown. Bake for 15-20 minutes, or until golden. Serve warm.

Makes 6-8 scones.

Adapted from Dinner With Julie, Rhubarb Cream Scones.

Rickety Uncles

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Get your candy fix quick with this easy treat. If you love caramel flavour this is the cookie/candy for you and the oats give it a bit of a “healthy” spin.

1/2 cup butter
1 cup brown sugar
2 cups rolled oats
1 tsp baking powder
1 tsp vanilla
1/4 tsp salt

In a bowl stir together the oats, baking powder and salt.
In a heavy saucepan melt the butter. Add the brown sugar raising the heat to medium-high until it boils. Let it bubble gently without stirring for a few minutes.
Remove from heat and stir in the dry ingredients. Then stir in the vanilla.
Press into an ungreased 8”x8” pan.
Flatten the mixture evenly in the pan with back of spoon.
Bake at 300 degrees for 20 minutes or until lightly browned.
Cool, cut into squares and enjoy!

Extra Clumpy Peanut Butter & Maple Granola

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We love peanuts and peanut butter in all kinds of ways, but did you know maple goes great with peanuts? March is maple month in Ontario, so come on board the maple syrup train and make this delicious and easy maple syrup and peanut butter granola. You’ll be nibbling on these clumps and chunks for snacks and looking forward to your nutty granola breakfast with milk or yogourt.

Our bakeries and commercial kitchen are peanut-free, so we’re sharing this recipe for you to make at home. (Just so you know: You can find Canadian grown natural Redskin peanut butter, other nut butters and delicious Pickard’s Ontario redskin peanuts and our own ready-made Reesor’s granolas at our Stouffville market.)

Calgary food writer and cookbook author Julie Van Rosendaal created this recipe which Jay’s sister Karla makes for her family. Thanks Julie for allowing us to share this recipe.

 

4 c. old-fashioned (large flake) oats
2 c. whole (coarsely chopped), sliced or slivered almonds
1 c. shredded coconut
1/4 t. salt
1/2 c. creamy peanut butter
1/3 c. brown sugar
1/2 c. maple syrup or liquid honey
1 c. dried fruit, such as raisins, cranberries, cherries, chopped dried figs, dates or apricots (optional)

Preheat the oven to 325F.

In a large bowl, mix together the oats, almonds, coconut and salt.

In a small saucepan, combine the peanut butter, brown sugar and maple syrup over medium heat and stir until everything is just melted and smooth.

Pour over the oat mixture and stir until well combined. Spread the mixture onto a large rimmed cookie sheet or a roasting pan and bake for 30-40 minutes, stirring once or twice, until pale golden and crunchy/clumpy. Careful stirring will preserve the delectable clumps.

Let cool and then stir in the dried fruit. Store in Mason jars or an airtight container. Makes about 6 cups.

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Squash & Sweet Potato Soup with Flavours of the Caribbean

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This easy and delicious winter soup has lovely seasonal flavours delicious for Christmas-time.   Don’t worry about the long list of ingredients which is mostly aromatic herbs and spices that pay off with big flavour.  If you don’t have every spice or if you want to use dried spices go ahead and make it to suit your taste. Strategic use of the microwave to cook the squash and sweet potato makes this soup come together very quickly.

For extra flavour, peel and cut the squash and sweet potatoes into 1” chunks and roast them at 350 ° for about 1 hour. But using the microwave saves a lot of time and effort and the soup still tastes great.

Ingredients

2 lbs. butternut squash or your favourite squash or cooking pumpkin
1 lb. sweet potato

2 Tbsp oil
1 large onion, chopped
1/2 sweet red pepper, chopped finely, or part of a hot pepper to taste
1 Tbsp garlic, minced
1 Tbsp fresh ginger, grated
2 sprigs of fresh thyme or 1/2 tsp dried thyme
2 tsp orange zest
1 Tbsp curry powder
1⁄4 tsp ground nutmeg

2 Tbsp butter
1 Tbsp brown sugar
1 tsp salt
1/2 tsp to 1 tsp black pepper

1 cinnamon stick
2 bay leaves
6 cups chicken stock
1⁄4 cup 35% cream (optional)
1⁄4 cup unsweetened coconut milk (optional)

Directions

Slice the squash in half and scoop out the seeds.  (Save the seeds to roast separately at 350 ° with your favourite spices such as cumin, chili powder, salt, pepper.)  Scrub the potato and stick it several times with a fork, so it doesn’t explode in the microwave.

Microwave the squash and sweet potato until soft.  Let cool until able to handle them and then scoop out the flesh of each of the vegetables and set aside together in a bowl.

Meanwhile, heat a large pot with the oil over med-high heat.  Add onion and sauté until tender, about 5 minutes.
Reduce heat to medium and add the sweet red pepper, garlic, and ginger and cook just until fragrant.
Add the thyme, orange zest, curry powder, nutmeg, cinnamon stick, and bay leaves, mixing everything thoroughly. Add butter, brown sugar, salt and black pepper.  Stir together until well mixed.
Add the squash and sweet potato and stir well.
Add the chicken stock, stirring to blend everything together.

Bring mixture to a boil, then reduce heat, cover, and simmer for 30 minutes, stirring occasionally.
Remove thyme sprigs and bay leaves.
Allow the soup to cool a bit and carefully use a stick blender or a blender to puree until smooth.

Add the cream and coconut milk if desired and stir.  Reheat gently if necessary.
Garnish with additional cream or coconut cream when serving.
Yield 10 cups.

Crunchy Cajun Corn Salad

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This zesty salad can be made with fresh or frozen sweet corn kernels. When you have some  leftover cooked corn on the cob just cut off the kernels and whip up a salad.  Since frozen corn is blanched (lightly cooked before freezing), you can use it right out of the freezer when making the salad.  Add the amount of Tabasco sauce or chill powder you prefer to get the right amount of heat.

Salad Ingredients
4 cups corn, freshly cooked or frozen (about 4 cobs)
1 large green or red pepper, or combination of both colours, chopped fine
6 green onions chopped
1/2 cup minced parsley
1 cup chopped tomatoes or cherry tomatoes

Mix all salad ingredients together in a serving bowl. Set aside.

Dressing
1/4 cup white wine vinegar
1 teaspoon Dijon mustard
2 Tbsp mayonnaise (Hellmann’s Light works well)
1/2 tsp freshly ground black pepper
1/2 tsp Tabasco sauce, fresh minced chilis or chilli powder, to taste
1/2 tsp salt
1/4 to 1/2 cup olive oil, to taste

In a large bowl mix together all the dressing ingredients, except olive oil, until combined. Add olive oil in a slow stream, whisking until slightly thickened

Pour dressing over the other salad ingredients and toss gently to coat. Cover and refrigerate for a few hours or overnight before serving.

6-8 servings.

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Multi-Grain Crepes

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Many of our customers enjoy our Multi-Grain Pancake Mix with classic maple syrup.
Here’s another way to use it and to go a little “gourmet”—make crepes. Or simply use white flour instead of the mix.

Yields about 12-14, 6 inch crepes

1 cup of dry Reesor’s Multi-grain Pancake Mix or white flour
2 cups milk
2 eggs
2 Tbsp canola oil or melted butter

Put one cup of the dry pancake mix in a blender.  Grind until smooth textured.

Add the remaining ingredients to the blender and whir until blended.
Transfer to a bowl or put the blender jar in the fridge for about 30 minutes to rest and to let the air bubbles release (if you have time). Or just go ahead with the next steps.

Preheat over medium-high heat, an approximately 8” frying pan or a crepe pan if you have one.
Add a small amount of oil. Pour a little less than 1/4 cup of batter into the hot pan and tilt the pan to spread the batter into a thin, round layer. Turn the crepe when it is bubbly, firm and lightly browned on the other side. Loosen the edges before turning. Then turn and brown it on the other side.
Stir the batter and scoop it from the bottom of the bowl each time you scoop out the batter.  Repeat. Flip the finished crepes onto a plate, stacking them up until ready to fill and serve.

Be prepared for the first one or two crepes to be imperfect, but as you go along the crepes should look better. If you use plain flour instead of pancake mix add about 1/4 teaspoon of salt.

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Filling suggestions

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Sauté 2 cloves of mashed garlic and make a white sauce or a cream sauce, and add shredded cheddar cheese or your favourite cheese with 1 tsp of lemon juice to the sauce.  Serve with asparagus.

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Whipped cream and strawberries.