Week 45, Vol II, November 19, 2010

This week’s recipes and shopping list includes…

Slow Cooker Sweet and Sour Turkey Meatballs

Ginger Prawns Over Rice

Pureed Squash and Apple Soup

15 Minute Gorgonzola Pasta Sauce

Teriyaki Chicken

Sexy Lowfat Vanilla Cupcakes

Homemade Caramelized Applesauce

Dinner One: Sweet and Sour Turkey Meatballs

Excerpted from "Everyone Can Cook: Slow Cooker Meals," by Eric Akis. (c) 2010, used by permission from Whitecap Books.

Prep Time: 35 min/Total Time: 6 hours. Serves 4-6.

Can I Get the Recipe Tip: Make sweet, sour and spicy meatballs by adding hot Asian-style chili sauce, to taste, when blending the tomato sauce and other liquid ingredients together. Replace the green pepper with either red, yellow or orange pepper if you prefer. Serve on steamed rice.

Ingredients:

1 pound (500 grams) lean ground turkey

1/4 cup dried breadcrumbs

1 large egg, beaten

2 teaspoons peeled, grated fresh ginger

1 garlic clove, minced

1/2 teaspoon salt

freshly ground black pepper to taste

1 14 ounce (398 mL) can tomato sauce

1/4 cup ketchup

1/4 cup rice vinegar

3 tablespoons honey

1 tablespoon soy sauce

2 teaspoon cornstarch

1 19 ounce (540 mL) can unsweetened pineapple chunks

1 medium green bell pepper, diced

2 green onions, thinly sliced

Directions:

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

Place the turkey, breadcrumbs, egg, ginger, garlic and salt and pepper in a bowl and mix to combine. Moisten your hands with cold water. Roll the meat mixture into 1 1/2-inch (4 cm) balls and set on the prepared baking sheet. Roast for 20 minutes, or until cooked through.

Place the tomato sauce, ketchup, vinegar, honey, soy sauce and cornstarch in your slow cooker and whisk to combine. Add the meatballs, pineapple (fruit and juice) and bell pepper and gently swirl to combine. Cover and cook on the low setting for 6 hours, or until the meatballs are tender. Sprinkle servings of the meatballs with green onion.

Dinner Two: Ginger Prawns Over Rice

Recipe used with permission from http://www.olivado.ca/

Photo by Kiri Marr.

Prep Time: 15 min plus 24 hours marinating time/Cook Time: 10 min. Serves 4.

Can I Get the Recipe Tip: Regular olive oil can also be used in place of the Olivado avocado oil but if you can purchase the avocado oil, it is well worth it!

Ingredients:

1 kilogram (2.2 pounds) large prawns, shelled

2 teaspoons grated ginger

¾ cup Olivado Extra Virgin Avocado Oil

2 tablespoons honey

Juice of a lemon

1/3 cup soy sauce

3 garlic cloves, crushed and minced

1 teaspoon ground marjoram

Directions:

Mix the avocado oil, lemon juice, ginger, soy sauce, garlic, honey and marjoram in a bowl, then add in the prawns and stir thoroughly. Cover and refrigerate for 24 hours, turning the prawns occasionally.

To prepare for cooking, soak wooden skewers in cold water and thread on the prawns.

Grill on a rack over a barbecue flame or in an oven grill, brushing occasionally with avocado oil. Cook the prawns until they become opaque, turning frequently.

To serve, garnish with lemon slices and marjoram sprigs.

Dinner Three: Pureed Squash and Apple Soup

Excerpted from "3 Chefs: The Kitchen Men," by Bonacini, Capra and Parsons. (c) 2010, used by permission from Whitecap Books.

Prep Time: 30 min/Total Time: 40 min. Serves 4.

Can I Get the Recipe Tip: Serve this warming soup with a crusty bread and salad for a complete meal everyone will enjoy. If you can’t get Northern Spy apples, substitute with the Golden Delicious or Granny Smith variety.

Ingredients:

1 cup diced butternut squash, cut into 1-inch/2.5 cm cubes

1 cup diced Northern Spy apple, cut into 1-inch/2.5 cm cubes

1 cup chopped sweet white onions

3 cloves garlic, peeled

1/4 cup butter

Salt and white pepper

Pinch nutmeg

4 cups vegetable stock

1/4 cup sour cream, for garnish

3 tablespoons toasted pumpkin seeds, for garnish

1 bunch chives, finely chopped, for garnish

Directions:

Preheat the oven to 450°F (230°C).

Season the squash, apples, onions, and garlic with the butter, salt, pepper, and nutmeg. Bake in the oven until soft and mushy, approximately 20 minutes.

Purée in a blender until totally liquid, adding some of the vegetable stock if necessary.

In a stockpot, combine the purée and the vegetable stock, and find the thickness that suits your palate. Bring to a boil and taste. Adjust for seasoning. Pass through a fine mesh strainer and set aside until needed.

Serve with a topping of sour cream, toasted pumpkin seeds, and chives.

Dinner Four: 15 Minute Gorgonzola Pasta Sauce

Excerpted from "In a Pinch," by Caren McSherry. (c) 2010, used by permission from Whitecap Books.

Prep Time: 15 min/Total Time: 30 min. Serves 4.

Can I Get the Recipe Tip: Four ingredients and 15 minutes is all it takes to make this savoury Italian cheese sauce. This is great not only for pasta, but also for dishes like stuffed chicken breasts.

Ingredients:

16 ounces pasta of your choice

1 tablespoon unsalted butter

1 large shallot, minced

1 cup chicken stock

8 ounces (250 grams) Italian Gorgonzola cheese, crumbled

1/2 cup shaved Parmesan cheese (garnish for pasta)

1/2 cup toasted pine nuts (garnish for pasta)

1/3 cup chopped parsley (garnish for pasta)

Directions:

Heat the butter in a medium heavy-bottomed pot over medium heat; add the shallots and sauté for 1 minute. Pour in the chicken stock and boil over high heat until the sauce is reduced to 1/2 cup.

Turn the heat to low and whisk in the Gorgonzola cheese. When the sauce is smooth and thick, pour over hot, cooked pasta and garnish with fresh Parmesan, pine nuts, and chopped parsley.

Dinner Five: Teriyaki Chicken

Recipe used with permission from http://www.allrecipes.com/  

Prep Time: 15 min plus 3 hours for overnight marinating time/Cook Time: 60 min. Serves 8.

Can I Get the Recipe Tip: This chicken can be prepped and frozen to be used at a later date so make extra for one of those nights you just don’t have time to prep for dinner.

Ingredients:

1 (3 pound/1.5 kilogram) whole chicken, cut in half

3/4 cup granulated sugar

3/4 cup soy sauce

1 tablespoon grated fresh ginger
2 cloves garlic, minced

Directions:

Rinse chicken halves, and pat dry with paper towels. Place chicken cut side down in a 9x13 inch baking dish.

In a medium mixing bowl, combine sugar, soy sauce, grated ginger and garlic. Mix well, and pour mixture over chicken. Cover and refrigerate for at least 3 hours.

Preheat oven to 350 degrees F (175 degrees C).

Bake chicken uncovered in the preheated oven for 1 hour, basting frequently. Test for doneness, making sure there is no pink left in the meat. Let cool slightly, then cut into smaller pieces to serve.

Dessert of the Week: Sexy Lowfat Vanilla Cupcakes with Fresh Berries

From the book "Vegan Cupcakes Take Over the World," by Isa Chandra Moskowitz and Terry Hope Roman. Excerpted by arrangement with Da Capo Lifelong, a member of Perseus Books Group. Copyright © 2009.

Prep Time: 30 min/Total Time: 60 min. Makes 12 cupcakes.

Can I Get the Recipe Tip: We think fresh raspberries make everything taste awesome and their being naturally low-fat we feature them here, but any succulent, seasonal fruit will be fabulous. These tender yet firm cupcakes can support all the peaches, strawberries, blackberries, blueberries, mangoes, etc. you can top them with. The Skinny Confectioners’ Icing is optional but adds an elegant, sweet garnish. Experiment with different preserves to mix and match with any fruit combination that tickles your fancy.

Ingredients – For the Cupcakes:

1/2 cup vanilla soy yogurt

2⁄3 cup vanilla or plain soy milk

1/4 cup applesauce

3 tablespoons canola oil

3/4 cup granulated sugar

1 1/2 teaspoons vanilla extract

1 1/4 cup all-purpose flour

2 tablespoons cornstarch

¾ teaspoon baking powder

½ teaspoon baking soda

1/4 teaspoon salt

Ingredients – For the Skinny Confectioners’ Icing:

1 cup confectioners’ sugar, sifted

1 to 3 teaspoons of soy milk or 1 tablespoon flavoured syrup (like the kind used for flavouring lattes and Italian sodas)

1/2 cup seedless, smooth spreadable fruit or other preserves

1 cup fresh fruit or berries, washed, patted dry and thinly sliced if necessary

Directions – To Make the Cupcakes:

Preheat oven to 350F and line a muffin pan with cupcake liners.

In a large bowl, whisk together yogurt, soy milk, applesauce, oil, sugar, and vanilla. Sift in flour, cornstarch, baking powder, baking soda, and salt, and mix.

Fill cupcake liners three-quarters full. Bake 22 to 24 minutes until a knife or toothpick inserted through the center of one comes out clean.

Transfer to a cooling rack to cool completely.

Directions – To Make the Icing:

Mix confectioners’ sugar with soy milk or syrup, either with a fork or a small whisk. Mixture will resemble a very thick paste or batter.

Carefully dribble in remaining soy milk, one teaspoon at a time, till mixture resembles a thin cake batter, adjusting additional soy milk by either less or more teaspoons till desired consistency is reached. If too watery, add in more confectioners’ sugar by the tablespoon.

To Assemble:

Spread top of cupcake with a few thin layers of spreadable fruit at room temperature. Neatly and evenly spread the layers for the most attractive appearance. Spoon a small circle of Skinny Confectioners’ Icing on top of jam, decorate with fresh fruit, and carefully drizzle tops of berries with more icing.

Snack of the Week: Homemade Caramelized Applesauce

Excerpted from "Clinton St. Baking Company," by Dede Lahman and Neil Kleinberg. (c) 2010, used by permission from Hachette Books.

Prep Time: 15 min/Total Time: 60 min. Makes 4 cups.

Can I Get the Recipe Tip: Once you try this recipe, you’ll never go back to bland store bought applesauce. For the best sauce, choose Granny Smith or your local varietal apples that are tart, hard and good for cooking. This applesauce will keep for 2 weeks in the fridge in a covered jar. Spoon over hot oatmeal for an amazing breakfast treat.

Ingredients:

6 medium Granny Smith apples

1 cup sugar

2 cinnamon sticks

2 tablespoons unsalted butter

1 teaspoon vanilla extract

Zest of 1 lemon (1 to 2 tablespoons)

Juice of 1 lemon

Directions:

Peel and core the apples. Cut them into 2 inch chunks. Place the apples in a heavy bottomed saucepan. Add the remaining ingredients. The sugar will dissolve when heated.

Over medium high heat, bring to a boil. The apples will fall apart and the ingredients will start to melt in a thick apple soup. Cook down over high heat, about 30 to 40 minutes. Do not stir until the water has evaporated and the sugar turns into a brown film, caramelizing on the bottom of the pan. This caramelization is your indication to lower the flame to medium low. Now stir and turn over the apples a few times to create a new crust.

Each time the bottom of the pan becomes caramelized, stir the sauce. Continue to use a spoon (Wooden is best) to break up the apples.

The applesauce is done when the apples are cooked through and little chunks remain. The sauce will be a deep caramel colour. This will take about another 25 to 30 minutes.

Remove the cinnamon sticks before serving, or keep them in for a rustic look.

Week 45, Vol II, November 19, 2010

Shopping List By Recipe:

Dinner 1 – Sweet and Sour Turkey Meatballs:

1 pound (500 grams) lean ground turkey

1/4 cup dried breadcrumbs

1 large egg, beaten

2 teaspoons peeled, grated fresh ginger

1 garlic clove, minced

1/2 teaspoon salt

freshly ground black pepper to taste

1 14 ounce (398 mL) can tomato sauce

1/4 cup ketchup

1/4 cup rice vinegar

3 tablespoons honey 1 tablespoon soy sauce

2 teaspoon cornstarch

1 19 ounce (540 mL) can unsweetened pineapple chunks

1 medium green bell pepper, diced

2 green onions, thinly sliced

Dinner 2 – Ginger Prawns Over Rice:

1 kilogram (2.2 pounds) large prawns, shelled

2 teaspoons grated ginger

¾ cup Olivado Extra Virgin Avocado Oil

2 tablespoons honey

Juice of a lemon

1/3 cup soy sauce

3 garlic cloves, crushed and minced

1 teaspoon ground marjoram

Dinner 3 – Pureed Squash and Apple Soup:

1 cup diced butternut squash, cut into 1-inch/2.5 cm cubes

1 cup diced Northern Spy apple, cut into 1-inch/2.5 cm cubes

1 cup chopped sweet white onions

3 cloves garlic, peeled1/4 cup butter

Salt and white pepper

Pinch nutmeg

4 cups vegetable stock

1/4 cup sour cream, for garnish

3 tablespoons toasted pumpkin seeds, for garnish

1 bunch chives, finely chopped, for garnish

Dinner 4 – Gorgonzola Pasta Sauce:

16 ounces pasta of your choice

1 tablespoon unsalted butter

1 large shallot, minced

1 cup chicken stock

8 ounces (250 grams) Italian Gorgonzola cheese, crumbled

1/2 cup shaved Parmesan cheese (garnish for pasta)

1/2 cup toasted pine nuts (garnish for pasta)

1/3 cup chopped parsley (garnish for pasta)

Dinner 5 – Teriyaki Chicken:

1 (3 pound/1.5 kilogram) whole chicken, cut in half

3/4 cup granulated sugar

3/4 cup soy sauce

1 tablespoon grated fresh ginger

2 cloves garlic, minced

Dessert – Skinny Cupckes:

1/2 cup vanilla soy yogurt

2⁄3 cup vanilla or plain soy milk

1/4 cup applesauce

3 tablespoons canola oil

3/4 cup granulated sugar

1 1/2 teaspoons vanilla extract

1 1/4 cup all-purpose flour

2 tablespoons cornstarch

¾ teaspoon baking powder

½ teaspoon baking soda

1/4 teaspoon salt

1 cup confectioners’ sugar, sifted

1 to 3 teaspoons of soy milk or 1 tablespoon flavoured syrup 1/2 cup seedless, smooth spreadable fruit or other preserves

1 cup fresh fruit or berries

Snack – Applesauce:

6 medium Granny Smith apples

1 cup sugar

2 cinnamon sticks

2 tablespoons unsalted butter

1 teaspoon vanilla extract

Zest of 1 lemon (1 to 2 tablespoons)

Juice of 1 lemon