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- Sate
- Cranberry Christmas Salad
- Shrimp Party Spread
- Stuffed Burgers
- Chicken Triangles
- Easy Cheesecake
- Oven Baked Sweet Potato Fries
- Lamb Burgers
- Potato Omelete
- Okey Dokey Burgers
- Potato Pancakes
- Stuffed Pork Tenderloin
- Oh So Easy Salsa Chicken *New*
- Vegetarian Chili *New*
- Greek Potatoes *New*
- Greek Ribs *New*
- Bananas Foster
- Marinated Salmon
- Glazed Meatballs
- Crepes
- Country Pate
- Quiche Lorraine
- Curried Chicken
- Moroccan Chicken
- Pepper Jelly Tarts
- Rice Rolls
- Humus
- Chocolate Cranberry Cheesecake *New*
- Tourtiere *New*
- Artichoke Crab Dip *New*
An Indonesian dish that's great for your backyard grill.
There won't be a speck left over!
Serves 6-8 hungry guests
3-4 lbs Pork Tenderloin
1/4 Cup Butter
2 Tblsp Lemon Juice
1/2 Onion (grated)
3 Tsp Brown Sugar
1/4 Tsp Ginger
2 Cloves Garlic
1 Cup TASTE OF THE OKANAGAN TERIYAKI SAUCE
Small 8" Wood Skewers
Cut pork tenderloin into 3/4" cubes and place in shallow pan. Melt butter is sauce pan and add remaining ingredients. Bring to a boil and simmer 5 minutes. Pour over meat, cover and leave overnight in the fridge. Remove meat from marinade and put 5 or 6 pieces on each skewer. Grill on BBQ for about 15 minutes. Turn frequently. Set on a platter over a bed of rice. Reheat marinade and pour over meat. Great with spinach salad and TASTE OF THE OKANAGAN RASPBERRY VINAIGRETTE SALAD DRESSING.
A beautiful salad worthy of the Christmas table
Serves 6-8 hungry guests
1 Head Romaine Lettuce (washed, dried and torn into bite size pieces)
1/2 Cup Dried Cranberries
2 Green Onions Sliced
1/2 Cup Cashews
1 Bell Pepper (Green or Red) sliced
1 Cup Mushrooms sliced
1/2 Cup Grated Mozzarella or Monteray Jack Cheese
Drizzle TASTE OF THE OKANAGAN CRANBERRY JALAPENO SALAD DRESSING
1/2 Cup Sour Cream
250 gm Cream Cheese
1/4 Cup Mayonnaise
1 Green Pepper Finely Chopped
2 Tomatoes Finely Chopped
3 Green Onions Finely Chopped
2 Cans Broken Shrimp (Rinsed & Drained)
2 Cups Grated Mozzarella Cheese
1 Cup TASTE OF THE OKANAGAN
PEAR SALSA
MIX together the sour cream, cream cheese and mayo and spread on the bottom of a 12"X 12" pan. Scatter the shrimp evenly over the cheese. Add salsa and grated cheese alternately in two layers. Top with green pepper, tomatoes and onions. Cover and chill. Serve with crackers. This recipe can be made the day before serving. ENJOY!
2 lbs. Lean ground beef
2 Eggs
1/2 Cup Bread Crumbs
1/2 Onion Chopped
12 oz. Blue Cheese (Feta, Cheddar or any cheese you like can be substituted)
6 Whole Wheat Hamburger Buns
Combine the ground beef, eggs, bread crumbs and chopped onion and mix well. Divide the mixture into 12 balls and then flatten each ball to make a thin patty. Place about 2 oz. of cheese on top of 6 flattened patties and place a 2nd patty on top, pinching the sides. Shake TASTE OF THE OKANAGAN MAGIC SEASONING on each side of the burger. Place on a heated grill and cook for 8 minutes on each side.
2 tsp. Butter
1/2 Medium Onion Chopped
1/2 Cup Finely Chopped Celery
1 Tbsp. Flour
1 1/2 tsp. TASTE OF THE OKANAGAN DILL-ICIOUS DRY SEASONING MIX
1/4 tsp. Salt
1/2 Cup Chicken Broth
1 1/2 Cups Cooked Chicken Breast
1/4 Cup Sour Cream
1/4 Cup Plain Yogurt
Phyllo Pastry Thawed (about 1/3 of package)
1/4 Cup Melted Butter
Melt butter in a saucepan. Add onion and celery and cook until soft. Add flour, DILL-ICIOUS and salt. Stir for 1 minute. Add chicken broth and simmer for 2 minutes. Remove from heat and add chicken, sour cream and yogurt. To make triangles, unroll phyllo and lay flat. (Keep the unused phyllo wrapped in a dampened towel) Cut a 2" wide strip. Brush the strip with butter and place 1 tsp of filling in the bottom corner and fold corner to corner (flag fashion) using entire strip.
Brush all triangles with butter and bake at 350 for 20-25 minutes. Serve warm with TASTE OF THE OKANAGAN MANGO CHUTNEY!
1 1/4 Cups Graham Wafer Crumbs
1/4 Cup Sugar
1/3 Cup Melted Butter
Mix together and press into a springform pan. Bake @ 350 degrees for 10 minutes.
2 Env. Dream Whip Dessert Topping prepared as directed on package
2-250 gm. Pkgs. Cream Cheese
1 Cup Sugar
2 Tsp. Lemon Juice
2 Tsp. Vanilla
Mix together until smooth and pour into crust. Chill overnight. Drizzle with TASTE OF THE OKANAGAN BOOZE & BERRY SAUCE and ENJOY! (You might want to try the drizzle with TASTE OF THE OKANAGAN CRANBERRY CABERET CHOCOLATE SAUCE and just say Thank You for all the compliments.)
Preheat the oven to 450 degrees.
Cut the sweet potatoes into 1/2 inch strips or wedges and toss in TASTE OF THE OKANAGAN TOMATO BASIL VINAIGRETTE. Arrange in a single layer on a nonstick baking sheet. Place in oven for 30 minutes, turning once.
4 Whole Wheat Pita Bread
1 lb. Ground Lamb
½ Lemon Juice & Zest
2 Garlic Cloves Minced
1 Small Onion Diced
1/3 Cup Toasted Pine Nuts (Fry in a dry skillet over medium heat until brown)
½ Tsp. Kosher Salt
½ Tsp. Ground Cinnamon
1 Egg Slightly Beaten
½ Cup Bread Crumbs
¼ Cup Parsley
Mix the ground lamb with the above ingredients and form into 4 patties. Pan fry or BBQ until brown on both sides (turn only once). Spread the pita bread with mayonnaise and TASTE OF THE OKANAGAN ROASTED GARLIC & ONION JAM. Add red peppers (roasted in the oven or over the grill would be great) and a little Feta Cheese and top with the lamb patty. Serve with Sweet Potato Fries and ENJOY!
1/4 Cup Butter
1 Cup Brown Sugar
1/2 Tsp. Cinnamon
4 Bananas
Ice Cream
Melt the butter, sugar and cinnamon in a sauté: pan. Stir until the sugar dissolves. Place the bananas (cut lengthwise and then in halves) and sauté: until they soften and become brown. Scoop the ice cream into 4 dishes, top with bananas and pour on TASTE OF THE OKANAGAN CRANBERRY CABERET CHOCOLATE SAUCE.
P.S. My friend, the outdoor woman, makes this recipe in a tinfoil pouch over the campfire when camping. She substitutes graham wafers for the ice cream (a sort of adult smores)! Who says camping was all about wieners and beans!
1 Cup Soy Sauce
1 1/4 Cups Maple Syrup
1/4 Cup Orange Juice
2 Tblsp. Lime Juice
1 Tblsp. Minced Garlic
1 Tsp. Fresh Ginger/TD>
4 Wild B.C. Salmon Fillets, Skin On (about 6 oz. ea.)
2 Tblsp. Clarified Butter
In a bowl, combine the soy sauce, maple syrup, orange & lime juices, garlic and ginger until well mixed. Immerse salmon, coat well and marinate in the fridge for 12 hours or overnight. Heat clarified butter in an oven-proof sauté: pan. Place marinated fillets flesh side down into the hot pan and sear for 2 mins. or until browned. Turn fish and transfer pan to a 400 degree oven and cook for 6-8 minutes or until flesh flakes easily when pressed with a fork. It should be firm but not dry. Serve each salmon fillet with TASTE OF THE OKANAGAN APPLE CHUTNEY. Delicious.
Clarified butter is also called drawn butter. Simply defined, clarified butter is unsalted butter that has the milk solids and water removed so all that remains is pure liquid golden-yellow butterfat. The advantages of this type of butter is its long keeping quality (several months refrigerated) and its high smoke point (can be used in frying without burning). The disadvantage is that it doesn't have that same wonderful rich flavor of regular unsalted butter (since the milk solids have been removed) but it does have a more buttery taste than other oils.
To make clarified butter gently melt unsalted butter over low heat until the butter breaks down and three layers form. The top layer is a white foam or froth (the whey proteins) and should be skimmed off with a spoon. The milk solids will drop to the bottom of the saucepan and form a milky layer of sediment. What is left in the middle is a pure golden-yellow liquid called clarified butter. When you have skimmed all the white foam from the surface of the clarified butter, and it has stopped bubbling, remove the saucepan from the heat. Let the butter sit a few minutes to allow the milk solids to further settle to the bottom, and then strain the mixture through a fine sieve or a cheesecloth-lined strainer. The liquid collected is the golden-yellow clarified butter (butterfat) that can be covered and stored several months in the refrigerator. Chilled clarified butter does become grainy.
Meatballs:
250gms. Ground Beef
250gms. Ground Pork
3/4 Cup Bread Crumbs
2 Tblsp. Milk
2 Tblsp. Chopped Onion
1 Egg Beaten
1/2 Tsp. Salt
1/2 Tsp. Pepper
Combine all ingredients, mix well and roll into 1" balls (approximately 40-45). Place on an edged cookie sheet and bake at 375 degrees for 25 - 30 minutes.
Glaze:
1/2 Cup TASTE OF THE OKANAGAN PLUM CHUTNEY
1/2 Cup TASTE OF THE OKANAGAN SANGRIA WINE JELLY
1 Tblsp. Lemon Juice
Combine all ingredients in a pan and stir over heat until heated through. Pour over meatballs and serve with toothpicks.
3 Large Eggs
1 Cup Milk
1/2 Cup Water
2 Tblsp. Melted Butter
1 Cup Flour
1 Tblsp. Sugar
1/4 Tsp. Salt
In a food processor or blender, combine all the ingredients and blend one minute until smooth. Cover and refrigerate at least 1 hour. Stir before cooking. Heat a 7"-8" skillet over medium-high heat. Brush pan with butter before cooking each crepe. Pour ¼ cup of the batter into the pan, tilting the pan so the batter completely covers the bottom of the pan. Cook about 1 minute or until lightly browned and turn to cook the other side. Stack crepes as they are cooked. Use immediately or place wax or parchment paper between crepes, wrap airtight and freeze for up to 2 months. Makes 12 - 16 crepes.
FILLING SUGGESTIONS (This is the fun part): Sliced strawberries, peaches, raspberries, blueberries or any combination of fresh fruit in season. Don't forget a scoop of ice cream or frozen yogurt. Place a spoonful on each crepe, roll up and place seam-side down on a dessert plate, allowing 2-3 crepes per serving. Top with TASTE OF THE OKANAGAN BOOZE N BERRY SAUCE or CRANBERRY CABERNET CHOCOLATE SAUCE. Dust with a little icing sugar. Move over Martha Stewart!
1/2 lb. Chicken Livers
1/3 lb. Black Forest Ham
1 1/2 lb. Lean Ground Beef
3/4 lb. Lean Ground Pork
1/4 Cup Butter
4 Cloves Garlic (Minced)
1/2 Cup Onions (Finely Chopped)
4 Eggs Beaten
2 Juniper Berries Crushed
1 1/4 Cups Pecans (Chopped)
2/3 Cup Brandy
1 Tblsp. Salt
1 Tsp. Pepper
1 Tsp. Thyme
1/2 Tsp. Allspice
Pinch Sage
Trim livers and finely chop. Chop ham into 1/2" pieces. Combine livers, ham, beef and pork in a large bowl and set aside. In a small skillet, melt butter and cook garlic and onions until tender about 4 mins. Add to meat in bowl along with the remaining ingredients. Using your hands, blend together until well mixed. Divide the mixture between 2 loaf pans (10" X 6") and pack in tight. Cover the loaf pans with foil and place in a large roasting pan. Pour in enough boiling water to come halfway up the sides of the loaf pan. Bake at 350 degrees for 2 1/2 hours or until the pate shrinks away from the sides of the pan. Remove pan from the water and lay another pan or similar shaped container on top and weight down. (Use cans or jars filled with water.) Let cool for 4 hours. Remove weights and refrigerate for up to 5 days or freeze. To serve, cut into thin slices and serve on crackers. Top with your favourite TASTE OF THE OKANAGAN WINE OR PEPPER JELLY.
24 Tart shells (Available in the freezer section of your local grocery store)
1/4 lb. Bacon (Fry until cooked but not crisp)
3/4 Cup Emmenthal or Gruyere Cheese (grated)
2 Large Eggs
1 Cup Whipping Cream
1/2 Tsp. Salt
1/2 Tsp. Pepper
1/2 Tsp. Parsley
Sprinkle bacon and cheese evenly over tart shells. Whisk eggs and stir in cream, salt, pepper and parsley. Pour into shells. Bake at 375 degrees for 30 to 40 minutes or until a knife inserted into the centre comes out clean. Serve warm with a spoonful of your favourite TASTE OF THE OKANAGAN CHUTNEY!
2 Tblsp. Olive Oil
2 Tblsp. Flour
1 Tblsp. Curry Powder
1 Tsp. Cumin
¼ Tsp. Sea Salt
4 Skinless, Boneless Chicken Breasts
1 Cup Orange Juice
1 Cup Chicken Broth (or Water)
½ Cup TASTE OF THE OKANAGAN MANGO CHUTNEY
½ Cup Sour Cream
3 Tblsp. Cilantro (optional)
Heat the oil in a large skillet. Coat the chicken with a mix of the flour, curry powder, cumin and salt. Transfer the chicken to the skillet (reserve the remaining flour) and sauté: until golden brown and cooked through (about 8 - 10 minutes per side depending on the thickness of the chicken). Transfer the chicken to a platter and keep warm.
Stir the excess flour into the skillet and mix with the remaining pan juices. Gradually add the orange juice and broth and stir while breaking up the browned bits from the bottom of the skillet. Stir in the chutney and bring to a boil. Stir for about 1 minute and stir in the sour cream. Stir until blended and heated through (about 1 minute). Spoon the sauce over the chicken and sprinkle with cilantro. Serve with rice or noodles.
2 Tblsp. Olive Oil
6 Skinless, Boneless Chicken Breasts
½ Cup Diced Onions
2 Diced Garlic Cloves
260ml. Jar TASTE OF THE OKANAGAN FIRE ROASTED TOMATO SALSA or
TASTE OF THE OKANAGAN FIESTA PEAR SALSA or
TASTE OF THE OKANAGAN CRANBERRY SALSA or
TASTE OF THE OKANAGAN PEACH & APPLE SALSA
¼ Cup Water
¼ Cup Currants or Raisins (optional)
1 Tblsp. Liquid Honey
1 ½ Tsp. Cumin
1 ½ Tsp. Cinnamon
½ Cup Toasted Almonds
Preheat oven to 350 degrees. Toast almonds and set aside for a garnish. Heat the oil with 1 diced garlic clove. Brown chicken in the oil and garlic and place in a baking dish. Sauté: onion and remaining garlic and spoon over chicken. Combine salsa, water, currants, honey, cumin and cinnamon and pour over chicken. Cover and bake for 1 hour. Sprinkle with almonds. Serve with Basmati Rice and a Green Salad.
(Thanks to Laura in Naramata, B.C. who used to run a Bed & Breakfast)
5 Strips Bacon (Diced)
2 Tblsp. Butter
1 Onion (Diced)
1 Clove Garlic (Diced)
3 Tblsp. Your Favourite TASTE OF THE OKANAGAN VINAIGRETTE
(I like to use Tomato Basil or Lemon Dill)
3 Medium Potatoes (Peeled & Diced)
5 Eggs (Beaten)
Salt, Pepper, Chilli Flakes, Cayenne Pepper Dash of each to taste
Preheat fry pan and fry bacon until crisp. Drain on paper towel. Pour off all but 1 tblsp. bacon fat (to be used later). Gently fry the onion until soft (about 5 minutes). Add the garlic and cook one more minute. Remove all to a plate. Deglaze the pan with the vinaigrette and reduce until almost all gone. Add the remaining bacon fat and the butter and sauté: the potatoes until crisp and golden brown (about 20 minutes). Return the onion, garlic and bacon to the pan. Stir the beaten eggs and the seasonings into the pan and cover the omelet with a lid. Cook until the top sets but take it off the burner while the top is still a little bit soft. (I like it that way - it soaks better into your toast). Run a spatula round the edge of the pan and slip the omelet onto a large plate. Serve with toast and enjoy.
2 Tblsp. Chopped Onion
1 Large B.C. Apple, Peeled and Diced
1 Tblsp. Olive Oil
1 Tblsp. Butter
1 lb. Ground Turkey
1 lb. Ground Chicken
1 Tblsp. Salt
½ Tblsp. Ground Pepper
1 Egg
2 Tblsp TASTE OF THE OKANAGAN PEACH CHIPOTLE BBQ SAUCE
¼ Cup TASTE OF THE OKANAGAN APPLE CHUTNEY
1 Tblsp. Chopped Fresh Parsley
2 Tsp. Lemon Juice
Saute the chopped onion and apple in canola oil and butter until tender. Cool. Place the ground turkey and chicken in a large bowl. Add the onion and apple with the remaining ingredients. Shape into 8 patties and refrigerate for 1 hour. Place on a well oil griddle or broiler pan and grill each side for 7 minutes or until meat is thoroughly cooked.
Serve with a generous spoonful of TASTE OF THE OKANAGAN CRANBERRY CHUTNEY in a pita pocket. Add lettuce and tomato and ENJOY!
2 lbs. Potatoes (about 6 medium)
1 Egg
½ Large Onion Chopped
1 Cup Flour
1 Tsp. Salt
1 Tsp. Ground Pepper
Shread potatoes or chop in a food processor. Add remaining ingredients and mix together. Heat olive oil over medium heat in a skillet or a grill. Drop potato mixture by spoonfuls onto heated grill and cook until brown turning once. Serve with sour cream and TASTE OF THE OKANAGAN CRANBERRY SYRUP for a special brunch treat.
2 Pork Tenderloins
Remove the white skin with a sharp knife. Cut down the middle of each tenderloin lengthwise about halfway through. Unfold the pork and cut down the middle of each half section lengthwise again only halfway through. Cover with 2 layers of plastic wrap and pound with a meat mallet to flatten to a rectangular size about ¼" thick.
2 Garlic Cloves Chopped
½ Medium Onion Finely Diced
1 Cup Mushrooms Diced
Saute above ingredients in butter or olive oil until tender and add ½ cup fine bread crumbs and a sprinkle of TASTE OF THE OKANAGAN MAGIC SEASONING. Allow the mixture to cool and then spread evenly down the centre of each flattened port tenderloin. Spoon a generous serving of TASTE OF THE OKANAGAN APPLE CHUTNEY down the centre and add grated Mozzarella Cheese. Roll tenderloin, jelly roll style from the long end of the pork rectangle and secure with toothpicks or butcher's twine. Saute tenderloin in a well oiled skillet until golden brown on all sides. Remove tenderloins from the skillet and let rest on a cutting board. Add ¼ cup red wine and 3 Tblsp. of TASTE OF THE OKANAGAN SANGRIA WINE JELLY to deglaze the skillet. Pour gravy into a casserole dish and add Port Tenderloins. Bake in a 325 degree oven for 45 minutes. Remove tenderloins to rest on a cutting board. Return casserole dish to a burner and add 2 Tblsp. Corn Starch and stir until thickened.
(Thanks to Mary and Grant from Fox Creek, Alberta. Mary is the maker and Grant is the eater. Mary says you can freeze the cookies up to a month but I never have any left over to put into the freezer.)
2 cups Shredded Cheddar Cheese
½ cup Butter, softened
1 tsp Paprika
1/8 tsp Cayenne Pepper
1 cup Flour
2/3 cup TASTE OF THE OKANAGAN JALAPENO, CRANBERRY JALAPENO OR FIRE & ICE WINE JELLY
Using medium speed of an electric mixer (or food processor) beat together cheese, butter, paprika and cayenne pepper until blended. Stir in flour just until mixture forms a dough. Shape mixture into 30 small balls. Press each ball in the centre to make a well (I just used my clean finger tip). Spoon jelly into center of each. Bake at 400F (200C) for 10 minutes or until golden brown. Cool in pans 5 minutes. Remove from pans and cool on a rack. Serve warm or at room temperature.
6 inch Rice Papers (Found in Asian Markets or your local Grocery Store)
1 Cup Grated Carrot
1 Cup Bean Sprouts
½ Peeled, Seeded and Diced Cucumber
2 oz. Vermicelli/Rice or Chinese Noodles
(Prepare according to package instructions. Cool and chop)
1 lb. Shrimp (Peeled, Deveined) Fry for 2 minutes in garlic butter until they turn pink or buy the precooked ones
1 Medium Red Bell Pepper Julienned (match stick size)
½ Cup Chopped Green Onion
¼ Cup TASTE OF THE OKANAGAN Vinaigrette (Choose your favourite)
Salt & Black Pepper to taste
Put everything, except the rice papers, into a bowl and mix well. Fill a round pie plate with hot water. Keep some boiling water on hand to add to the bowl as the water cools? Working one at a time, soak the rice paper in hot water for about 30 seconds or until soft and pliable. Transfer to a clean kitchen towel, large enough to fold over to blot both top and bottom sides of the rice paper. Gently transfer rice paper to a flat surface. Place ¼ cup of the filling in the centre and using your fingers, shape the filling into a cylinder. Fold the bottom edge of the rice paper over the filling and snug it into about a 3 inch roll. Fold in the sides and continue to roll up tightly. Place seam side down on a plate and cover with a damp towel. Repeat the process until the filling is gone. (Once you get the hang of it, you can put one rice paper in hot water to soak while you roll another.) Eat them immediately or store in the fridge, covered with a damp towel but use within a couple of hours. Serve with TASTE OF THE OKANAGAN PEANUT HOISIN SAUCE or SWEET CHILI SAUCE as a dipping sauce and enjoy.
19 oz. Can Chickpeas, Drained
3 Garlic Cloves Minced
¼ Cup TASTE OF THE OKANAGAN TOMATO BASIL VINAIGRETTE
1 Tblsp. Parsley
½ Tsp. Salt and Pepper
2 Tblsp. Lemon Juice
3 Tsp. Toasted Sesame Seeds
Combine all the ingredients in a food processor or blender. Process until a smooth paste is formed. Serve with vegetables sticks (carrot, celery, bell pepper, snap peas), flatbread or pita wedges.
4 Boneless, Skinless Chicken Breasts
4 Tblsps. TASTE OF THE OKANAGAN FIRE ROASTED TOMATO SALSA
1 Cup Grated Old Cheddar Cheese
Why don't you try:
TASTE OF THE OKANAGAN CRANBERRY SALSA with Blue Cheese, or
TASTE OF THE OKANAGAN FIESTA PEAR SALSA with Brie Cheese
TASTE OF THE OKANAGAN PEACH & APPLE SALSA with White Cheddar
If you like the salsa and you like the cheese – you’re gonna love the chicken! Combine your favourites!!
Preheat oven to 375 degrees. Heat a large skillet over medium-high heat. Add a splash of vegetable oil and when it just starts to smoke, add the chicken. Brown the chicken breasts on both sides and place is a 9” X 13” casserole or baking dish. Spoon the salsa over the chicken breasts and sprinkle the cheese over the top. Bake for 15-20 minutes until the chicken is cooked through and the cheese is melted. Serve with a salad. YUMMY!
2 – 14oz. Cans Beans (You can use Kidney, Pinto, Black or any combination you like)
1 Large Onion Chopped
3 Large Carrots Chopped or Grated. (You could even use a Sweet Potato)
3 Stalks Celery Chopped
1 – 28oz. Can Diced Tomatoes (or use whole ones and chop them up)
3 Cloves Garlic Diced
Put tomatoes and all the vegetables (except the beans) into a pot and bring to a boil, lower heat and simmer for 15 minutes. Add the beans.
ADD:
1 Tsp. TASTE OF THE OKANAGAN SOUTH OF THE BORDER SEASONING
1/4 Cup TASTE OF THE OKANAGAN PEACH CHIPOTLE BBQ SAUCE
(Depending on how HOT you like your Chili!)
1 Can of Nibblet Corn
Simmer for 5 minutes and serve in bowls with a dollop of Sour Cream.
P.S. Dana in Kelowna puts her Vegetarian Chili in a Breakfast Wrap
Soften a whole wheat tortilla on a hot dry frying pan. Remove from heat and lay flat. Scramble cook 2 eggs and when done lay on the tortilla. Add a couple of spoonfuls of Chili. Top with your favourites: cheese, sour cream, chopped green or red bell pepper, chopped green onions or guacamole. Roll up burrito style (fold in three sides and leave one end open). Pass the napkins!
6 – 8 Large Potatoes (cut into wedges)
1 Cups Chicken Stock
1 Lemon Thinly Sliced
2 Cloves Diced Garlic
2 Tblsps. TASTE OF THE OKANAGAN GREEK SEASONING
Place the chicken stock and the potatoes in a 9” X 13” glass baking dish or casserole. Cover with lemon, garlic and Greek seasoning. Bake in a 350 degree oven until potatoes are lightly browned for approximately 45 minutes. Turn potatoes occasionally so they absorb the chicken stock evenly.
1/2 Rack of Baby Back Spareribs for each person. (A full rack if you’re really hungry)
Sprinkle ribs generously with lemon juice and coat each side with a Tablespoon or so of TASTE OF THE OKANAGAN GREEK SEASONING.
Bake in a 325 degree oven for 3 hours, covered. After 3 hours, remove the cover and baste the ribs every 15 minutes for an additional hour. Yum! Yum!
1 Cup Graham Cracker Crumbs
1/2 Cup Shredded Coconut
2 Tblsp. Flour
1 Tsp Grated Fresh Ginger
6 Tblsp. Melted Butter
Combine above ingredients and press into an 8" springform pan.
2 – 8oz Pkg. Cream Cheese (softened)
1 Cup Icing Sugar
2 Eggs
1 Tsp. Vanilla
TASTE OF THE OKANAGAN CRANBERRY CABERNET CHOCOLATE SAUCE
Beat the cream cheese and the sugar with an electric mixer or food processor until smooth. Add the eggs and vanilla and beat until combined. Divide mixture in half. Spread half of the cream cheese onto the crust and top with ½ bottle of TASTE OF THE OKANAGAN CRANBERRY CABERNET CHOCOLATE SAUCE. Top with remaining cream cheese mixture and gently swirl a knife through the layers to marble. (This is the fun part… NO, eating it is the fun part!)
Bake at 350 degrees for 45 minutes or until the centre appears nearly set when gently shaken. Cool for 20 minutes and loosen the crust. Cover and chill for 24 hours. Serve each slice with a spoonful of TASTE OF THE OKANAGAN CRANBERRY CABERNET CHOCOLATE SAUCE drizzled over the top or if you are having a kindergarten flashback – mess up the plate with the sauce and then place the cheesecake on top. ENJOY!
1 Tblsp. Vegetable Oil
2 lbs. Ground Pork or Beef
1 ½ Cups Beef Stock
3 Onions Finely Chopped
3 Cloves Garlic Minced
2 Cups Sliced Mushrooms
1 Cup Celery Finely Chopped
¾ Tsp. Salt
½ Tsp. ea. Cinnamon, Pepper, Summer Savoury
¼ Tsp. Cloves
1 Cup Fresh Bread Crumbs
½ Cup Chopped Fresh Parsley
Pastry for 9" double pie crust
1 Egg Beaten
1 Tsp. Water
1. In a large skillet, heat oil over medium-high heat; cook meat for 7-10 minutes or until no longer pink, breaking up with a wooden spoon. Drain off fat.
2. Stir in stock, onions, garlic, mushrooms and spices and bring to a boil. Reduce heat to medium/low and simmer, stirring occasionally for 35/45 minutes or until about 2 Tblsp of liquid remains. (I find this can actually taken even longer!)
3. Stir in bread crumbs and parsley. Taste & adjust seasonings. Cover and refrigerate until cold or for up to 1 day. On a lightly floured surface, roll out the bottom pastry to 1/8" thickness and fit into pie plate.
4. Spoon filling into pie shell, smoothing flat. Roll out top pastry and moisten rim of pie shell with water. Cover with top pastry, pressing edges together to seal. Trim and flute pastry edge.
5. Combine egg with water and brush over pastry top. Cut decorative shapes from the remaining pastry and brush with the remaining egg mixture.
6. Cut steam vents in the pastry top and bake at 375F. for 40-45 minutes or until golden brown. Let cool for 10 minutes before cutting.
KITCHEN TIP: To make Tourtiere ahead of time, omit pastry cutouts. Wrap and freeze unbaked pie for up to 2 months. Partially thaw in the refrigerator for 6 hours or until pastry gives slightly when pressed. Cut seam vents and brush with glaze. Bake at 375F for 1 1/4 hours or until heated through and pastry is golden. You can shield the pie edge with foil, if necessary, during the last 30 minutes.
1 Can (120-170gm) Crabmeat (drained)
1 Jar (170ml) Artichoke Hearts (drained)
1 Cup Hellman’s Mayonnaise
1 Cup Grated Parmesan Cheese (the real stuff, not the white powder in the canister)
2 Tblsp. White Wine
3 Tblsp. TASTE OF THE OKANAGAN PEACH CHIPOTLE BBQ SAUCE
2 Garlic Cloves minced
1/2 Tsp. ea. Salt & Pepper
Combine all the ingredients in a food processor until well blended. Transfer to a 3 cup baking dish and bake at 350F. for 20 minutes until hot and bubbly. Serve with tortilla chips, crostini or crusty bread chunks.
