Roasted Garlic Oil & Paste

 Roasted Garlic Oil & Paste

Roasted Garlic is basically slowly cooked garlic in olive oil, either on the stovetop, in the oven or in a slow cooker. It provides a mellow, slightly sweet flavour adding depth to the oil it was cooked in and a paste from the garlic. Delicious on toast, crackers or in pasta. 

1 lb Garlic Cloves

2 cups Olive Oil

1 tsp Kosher Salt

Peel garlic cloves leaving them whole and add to a small casserole dish.  Add salt and the olive oil to the dish ensuring the garlic is completely covered. Add more if necessary. Stir to incorporate. 

Place in a 200 degree oven and roast for 2 hours until golden brown and the garlic can be easily pierced with a knife. 

Alternative cooking methods:

Stovetop in a medium pot over low heat for 1 hour

Slow cooker over low heat for 2 hours

Once the garlic is soft, remove from heat.  

Remove garlic from the oil and place in a blender or food processor and blend into a creamy paste. Place in a jar and refrigerate until needed 

Pour oil into a separate glass jar and use as a garlic infused oil when cooking in place of olive oil when you want an added depth of garlic flavour.  

Bacon Wrapped Brussels Sprouts

Bacon Wrapped Brussels Sprouts

A tasty appetizer of roasted Brussels Sprouts wrapped in bacon will satisfy everyone. The maple syrup, mustard and bacon combined create a delicious snack. 

Ingredients 

1 lb Brussels Sprouts, trimmed

12 slices thick cut bacon

1 tsp Dijon Mustard 

1 tsp Wholegrain Mustard 

3 tbsp Maple Syrup

Salt & Pepper to taste 

Preheat oven to 400 degrees and line a rimmed baking sheet with foil. Soak toothpicks in a bowl of water. 

Blanch Brussels Sprouts in boiling water for 2-3 minutes. Remove from stove and drain. 

Depending on the size of your Brussels Sprouts, cut them in half or thirds. Wrap bacon around the Brussels Sprout ensuring the ends overlap. 

Secure the bacon with a toothpick and place on the prepared baking sheet. Place in the oven and roast 10 minutes. 

In a small mixing bowl whisk together the Dijon mustard, wholegrain mustard, maple syrup, salt and pepper. 

Remove the pan from the oven and brush the Brussels Sprouts with the glaze. Turn over, brush the second side and return to the oven. Roast for an additional 10 minutes or until the bacon has crisped up and the Brussels Sprouts are cooked through. 

Remove from the oven, drizzle with remaining glaze and serve. 

Notes:

• Substitute honey for Maple Syrup if preferred 
• Skip blanching if you prefer and roast the Brussels Sprouts an additional 10-15 minutes. 

Everything Bagel Dip

Everything Bagel Dip

A tasty cold dip for raw vegetables, pita chips, potato chips etc.  you can use a purchased Everything Bagel Seasoning or make your own.  

Ingredients

Dip

8 oz Cream Cheese

1 cup Sour Cream 

3 tbsp Everything Bagel Seasoning 

Everything Bagel Seasoning 

1 tbsp Sesame Seeds, White 

1 tbsp Sesame Seeds, Black

2 tbsp Poppy Seeds 

1/2 tbsp Sea Salt Flakes

1 tbsp Minced Garlic Flakes, Dried

1 tbsp Minced Onion Flakes, Dried 

In a medium bowl, whip the cream cheese until smooth. Add the sour cream and mix until well combined. 

In a separate mixing bow, mix the sesame seeds, poppy seeds, salt, garlic flakes and onion flakes until well combined. 

Add 3 tbsp of the Everything Bagel Seasoning to you cream cheese/sour cream mix and still until the season is incorporated.  

Coverage and refrigerate several hours before using.

Note:

• The flavour will intensify as the dip sets up
• Refrigerate leftover dip for up to 3 days
• Everything Bagel Dip can be stored in an airtight container for several months  

Cantaloupe & Cucumber Salad with Queso Fresco & Spiced Pepitas

Cantaloupe & Cucumber Salad with Queso Fresco & Spiced Pepitas 

A savoury fruity salad that gives cantaloupe and cucumbers some Latin flavours with Queso Fresco, spicy pumpkin seeds and zesty lime dressing 

Ingredients

Spiced Pepitas 

1/2 cup Pumpkin Seeds, Hulled

1/2 tsp Olive Oil

1/2 tsp Paprika

1/4 tsp Chipotle Powder

Salt To Taste

Salad

1/4 cup Olive Oil

2 tbsp Lime Juice

1 tsp Honey

Salt To Taste

Pepper To Taste

1/2 Cantaloupe, about 2 lbs, Peeled and Seeded 

4 Mini Cucumbers, Sliced 1/4 Inch Thick

4 oz Queso Fresco

Cilantro To Garnish

Lemon Wedges 

For the spiced Pepitas, place the pumpkin seeds in a medium sautee pan over medium heat. Cook, stirring occasionally until lightly browned , about 5 minutes. 

Remove pan from heat, add olive oil to coat. Add spices and salt and stir for 30 seconds. Transfer to a plate to cool completely.  Once cooled transfer to an airtight container and store in a cool dry place for up to a month. 

For the salad, whisk 1/4 cup olive oil, lime juice, honey, salt and pepper in a small mixing bowl Neil combined. Set aside. 

Cut cantaloupe into 3/4 inch wedges.  Cut each wedge crosswise into 4 pieces. Place in a large mixing bowl with the cantaloupe and season with salt and pepper. Drizzle with the dressing and gently mix. 

Transfer to a shallow serving platter.  Sprinkle with cheese, some Pepitas and cilantro. Squeeze lime wedges over salad and serve. 

Serves 6 

From: Food & Drink Magazine

Notes:

• if you cannot find Queso Fresco, substitute with Ricotta or Feta

Apple Pie Cups

 Apple Pie Cups

I can Pillsbury Cinnamon Rolls with Icing 

1 1/3 cups Apple Pie Filling 

Heat oven to 375 degrees.

Spray 8 regular sized muffin cups with cooking spray. 

Separate dough into 8 rolls. Press each roll into and up the sides of a muffin cup. 

Spoon 2 generous tbsp of pie filling into each dough lined muffin cup and bake in oven for 14 to 18 minutes or until golden. 

Remove from oven, let cool for 5 minutes and transfer to serving plate. 

Transfer icing to a small microwaveable bowl and heat uncovered on low for 8 to 10 seconds or until thin enough to drizzle. 

Spoon icing over Apple pie cups and serve warm.  

Notes:

• Use a nonstick muffin pan for easier removal
• Use leftover apple pie filling as topping for ice cream. 

From:  Pillsbury.com 

Everything Parmesan Crisps

 Everything Parmesan Crisps

Everything Parmesan Crisps are a great addition to a Caesar Salad or really any salad or soup to add a bit of crunch. 

1/2 cup Parmesan Cheese, Freshly Grated

3/4 tsp Sesame Seeds

3/4 tsp Onion Flakes, Minced, Dried

3/4 tsp Garlic Flakes, Minced, Dried 

3/4 tsp Poppy Seeds

Preheat oven to 400 degrees.

Pour 2 tbsp of grated cheese onto a silicone lined baking sheet. Lightly pat down with your fingers to make about a 4” round. 

Repeat 3 more times with remaining cheese, leaving 1/2 inch space between each circle. 

Bake in preheated oven for 3 minutes. 

Combine the sesame seeds, garlic flakes, onion flakes and poppy seeds in a small bowl. 

Top each circle with 3/4 tsp of the mix and return to oven baking approximately 3 more minutes until golden and crisp.

Remove from oven and cool before eating.  

Raisin Pie

Raisin Pie

2 cups Raisins

2 cups Water

1/2 cup Sugar

2 tbsp Cornstarch

Water to make a paste

1 tbsp Lemon Juice

9” Pie Shell, Unbaked

Bring raisins, water and sugar to boil in a medium saucepan over high heat. Reduce heat to a simmer.  

Make a runny paste of the cornstarch and water. Add slowly and cook until thick. Add lemon juice and stir to combine. 

Pour into an unbaked pie shell and bake at 425 degrees for 30 minutes or until lightly browned. 

Note:  If using a 9” frozen pie crust, it’s not really 9”, so reduce the raisins and water to 1/2 cups and only bake for 25 minutes. You could potentially reduce that more.