BLUEBERRY RECIPES FROM BT TORONTO JULY 13TH
Banana Boats
2 fruit roll-ups, any flavour 2 bananas, cut in quarters |
To make “sails”: Unroll fruit rolls and cut into 4 triangles, about 3 inches on all sides; with a sharp knife, make 3 small cuts along one edge of each triangle; thread onto pretzel sticks. In 4 soup or cereal bowls, divide blueberries evenly; pour 2 tablespoons juice into each bowl. To form a “boat”: Place two banana quarters on opposite sides of bowl; between the bananas, place a scoop of frozen yogurt. Scatter fruit over all and push a pretzel “sail” into yogurt. Serve immediately.
Yield: 4 portions
Per portion: 254 calories; 55 g carbohydrate; 4 g total fat; 2 g saturated fat; 5 g fibr e
Peaches and Cream Pops
1/2 cup peeled, fresh peaches
2/3 cup nonfat vanilla yogurt
1/3 cup peeled, chopped fresh peaches
Purée 1/2 cup (125 mL) of peaches in blender or food processor until smooth. Lightly swirl together peach puree, yogurt and chopped peaches together in a small bowl. Spoon into 4 popsicle molds and insert handle. Freeze for at least 4 hours.
YIELD: 4 Servings
For extra sweet pops, add 1-2 tablespoons (15-30 mL) of honey to yogurt before swirling.
Per portion (1 pop): 40 calories, 0.1g fat, 2g protein, 8g carbohydrates
SUMMER POTLUCK RECIPES FOR JUNE 17TH-CTV Noon News
Strawberry Shortcake
These cakes are light and moist but still a bit heavier than a sponge style cake. So I decided to crush the strawberries and use them as a sauce for the filling instead of having traditional sliced berries that ooze out. I think the texture and flavour are perfect together especially with a hint of orange rind.
2-1/2 cups (625 mL) all-purpose flour
¼ cup (50 mL) packed brown sugar
1 tbsp (15 mL) baking powder
1 tsp (5 mL) grated orange rind
¼ tsp (1 mL) salt
¾ cup (175 mL) butter, cubed
1 cup (250 mL) milk (approx.)
2 cups (500 mL) whole hulled fresh Ontario strawberries, crushed
Small fresh whole Ontario strawberries
Fresh mint leaves
Vanilla Whipped Cream:
1 ¼ cups (300 mL) 35% whipping cream
2 tbsp (25 mL) packed brown sugar
1 tsp (5 mL) vanilla
In a large bowl, combine flour, sugar, baking powder, orange rind and salt. Using pastry blender or fingertips cut in butter until mixture resembles coarse crumbs. Add milk all at once, stirring with fork to make soft, slightly sticky dough.
On lightly floured surface, knead dough gently about 10 times to bring dough together. Pat dough into ½ inch (1 cm) thick round. Using floured 3 inch (7.5 cm) round cookie cutter; cut out rounds. Place on parchment paper lined baking sheet. Gather scraps and pat out again and cut out more rounds.
Lightly brush tops of biscuits with some more milk. Bake in 425 F (220 C) oven for about 15 minutes or until bottom is golden. Let cool to room temperature. Cut each biscuit in half.
Vanilla Whipped Cream: Meanwhile, in a bowl, whip cream, sugar and vanilla to smooth, stiff peaks; set aside. Spoon crushed strawberries over bottom halves of each biscuit. Dollop with whipped cream and top with remaining biscuit halves. Spoon a touch more cream on top of each and top with small strawberry and garnish with mint leaves.
Makes about 12 shortcakes.
Mixed Pepper and Bocconcini Pasta Salad
This salad is colourful and sweet with delicious summer flavours. Stirring in the chicken will provide a whole meal salad.
1 cup farfalle pasta
1 each large red, yellow and green peppers
2 small zucchini
2 tbsp Longo’s extra virgin olive oil
1 can (19 oz) artichoke hearts, drained and chopped
1 tub (200 g) mini bocconcini, drained
3 tbsp balsamic vinegar
2 tbsp basil pesto
¼ tsp salt
Pinch pepper
1/3 cup chopped pitted Kalamata olives
In saucepan of boiling salted water, cook pasta for about 8 minutes or until tender but firm. Drain well and rinse under cold water; place in large bowl.
Cut peppers into quarters and slice zucchini lengthwise and toss with 1 tbsp of the oil. Place on greased grill over medium-high heat and grill for about 10 minutes, turning once or twice until golden and tender-crisp. Remove to cutting board and chop; add to pasta. Stir in artichoke hearts and bocconcini.
In a small bowl, whisk together balsamic vinegar and remaining oil and pesto, salt and pepper. Drizzle over pasta mixture and toss to combine. Sprinkle with olives.
Makes 8 servings.
Tip: Cover and refrigerate for up to 2 days.
Insalate Panzanella (Panzanella Salad)
Bread salads often seem heavy, with so much stale bread. In this salad I have lightened up on the bread and added tons of tomatoes and a little Prosciutto and roasted red peppers. This is summer on a plate.
4 ripe tomatoes
1 jar (340 mL) roasted red peppers, drained
2 cups (500 mL) chopped toasted or grilled Italian bread
6 oz (200 g) sliced Prosciutto, chopped
1/2 cup (125 mL) chopped fresh basil
1/4 cup (50 mL) extra virgin olive oil
3 tbsp (45 mL) red wine vinegar
1 small clove garlic, minced
1 tsp (5 mL) dried oregano leaves
1/4 tsp (1 mL) each salt and pepper
Cut each tomato in half and remove most of the seeds. Chop into bite size pieces and place in large bowl. Slice roasted red peppers into thin strips and add to bowl with bread, Prosciutto and basil.
In small bowl, whisk together oil, vinegar, garlic, oregano, salt and pepper. Pour over tomato mixture and toss to coat. Let stand for 15 minutes before serving for bread to soften.
Makes 2 to 3 servings.
Tip: To toast bread simply place on baking sheet and toast in 400 F (200 C) oven for about 10 minutes, turning once or until golden. Let cool.
To grill bread brush slices with oil and place on medium high grill for about 5 minutes or until golden and crisp.
From April 28th, 2010-CTV Noon News
Wild Rice and Vegetable Brunch Bake
When guests are coming over during the holidays sometimes it is frustrating to serve them something new and exciting. This tasty roasted vegetable bake showcases nutty wild rice that is perfect served hot or warm. Serve with a tossed green salad
1/2 cup (125 mL) wild rice
1 cup (250 mL) shredded Asiago cheese
3 tbsp (45 mL) chopped fresh Italian parsley
2 small zucchini, sliced
1 package (12 oz/400 g) grape tomatoes
1 package (8oz/250 g) gourmet/mini mushrooms
3 cloves garlic, minced
1 tsp (5 mL) dried thyme
1/2 tsp (2 mL) each dried oregano and basil
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
2 tbsp (25 mL) extra virgin olive oil
5 eggs
1 1/2 cups (375 mL) 18% table cream
Place wild rice in deep saucepan and cover with water. Bring to boil; partially cover and cook for 30 minutes or until tender. Drain and place in bowl. Add cheese and parsley.
Meanwhile, in large bowl combine zucchini, tomatoes, mushrooms, garlic, thyme, oregano, basil and half each of the salt and pepper. Drizzle with the oil and toss to coat. Spread vegetables onto large parchment paper lined baking sheet and roast in 425 F (220 C) oven for about 30 minutes or until golden and tender.
Divide rice mixture among 8 greased 1 cup (250 mL) ramekins and top with roasted vegetables. Place on large baking sheet.
In bowl, whisk together eggs, cream and remaining salt and pepper. Pour evenly over rice mixture. Bake in 350 F (180 C) oven for about 35 minutes or until knife inserted in centre comes out clean.
Makes 8 servings.
Large Casserole Option: Spread rice mixture and vegetables in 13x 9 inch (3 L) casserole dish and bake for about 35 minutes.
Brown Sugar Mascarpone Tartlets
These creamy little tarts give your guests the impression you have been baking all day when really you don’t need much time in the kitchen. Frozen tart shells are easy to use and the only trick you need to remember is to remove them from their little tins so they look somewhat homemade. A little help in the kitchen is never a bad thing! Keep the tarts in the refrigerator for up to 2 days covered without the berries and simply garnish them with the berries before serving.
Look for an Italian mascarpone cheese for a very smooth and creamy filling. You can use the same amount of filling to fill 12 frozen tart shells if desired.
1 pkg (255 g) frozen mini tart shells, 2-inch (5 cm)
1/4 cup (50 mL) packed brown sugar
1 1/3 cups (325 mL) mascarpone cheese, softened
1 cup (250 mL) raspberries or fresh sliced strawberries
1. Remove tart shells from freezer and place on baking sheet. Bake in 400 F (200 C) oven for about 10 to 12 minutes or until golden brown. Let cool completely.
2. Press brown sugar through fine mesh sieve into bowl. Add mascarpone cheese and using wooden spoon, stir to combine well. Scrape into piping bag fitted with star tip.
3. Pipe mascarpone mixture into tart shells to fill. Top with raspberries and serve.
Makes 18 tarts.
Summer Sweet Pepper and Onion Orzo
One of my most favourite summer salads! Grilling or roasting peppers and onions bring out their natural sweetness, which emphasizes all the great flavour they truly have. This dish is also delicious served up as a salad for your next picnic fare.
2 red onions
1 each red, green and yellow peppers
1 zucchini, sliced lengthwise
1/2 cup (125 mL) extra-virgin olive oil
Salt and pepper
1 head garlic
1 cup (250 mL) orzo
1/4 cup (50 mL) white wine vinegar
2 tbsp (25 mL) prepared basil pesto
1 tbsp (15 mL)
1/2 cup (125 mL) chopped fresh basil
1/3 cup (75 mL) chopped fresh mint
1/3 cup (75 mL) toasted pine nuts
Remove skin from onion and leave root end intact. Cut onions into 8 wedges each and place in large bowl. Cut each pepper into quarters and add to bowl with zucchini. Drizzle with 3 tbsp (50 mL) of the oil and sprinkle with salt and pepper; toss to coat.
Cut top end off garlic to expose cloves. Wrap in aluminum foil and place on greased grill over medium-high heat. Place onion, peppers and zucchini on grill and grill in batches for about 20 minutes, turning occasionally or until golden and tender crisp. Return to bowl and let cool slightly. Remove garlic from grill and let cool.
Meanwhile, in pot of boiling salted water cook orzo for about 6 minutes or until al dente. Drain and rinse with cold water. Drain again and place in large serving bowl. Cut onions, peppers and zucchini into bite size pieces and add to orzo. Squeeze garlic into bowl and mash with fork. Whisk in remaining oil, vinegar, pesto, mustard and season with salt and pepper. Pour over vegetable mixture and toss to coat. Add basil and mint and toss again. Sprinkle with pine nuts.
Makes 6 to 8 servings.
Tip: You can roast all the vegetables for year round great taste. Simply chop onions, peppers and zucchini and roast alongside garlic on large baking sheet at 425 F (220C) for about 30 minutes or until tender and golden.
Tip: You can use all one colour of pepper if desired.