2022 Recipe Postcards

Heart of the Home

Courtesy of ehow.com BROCCOLI & GRUYERE RUSTLESS QUICHE INGREDIENTS • 1 to 2 tbsp unsalted butter, softened • 1 cup diced yellow onion • 1 cup diced pancetta 1 1/2 cup broccoli • 4 large eggs • 2 cups half & half • 1 tsp kosher salt • 1/2 tsp ground

black pepper • 1/8 tsp freshly grated nutmeg • 1 1/2 cups grated gruyere cheese

DIRECTIONS 1. Preheat the oven to 350 degrees F. Generously butter a 9-inch pie pan. In a nonstick skillet, cook the pancetta over low heat to render out the fat. After there’s a solid layer of fat on the bottom of the pan, turn the heat up to medium and brown the pancetta for several minutes until crisp. Add the onions and cook for 3 to 5 minutes, until fragrant. During the last minute, toss in the broccoli. Drain off any excess fat. 2. In a medium-sized bowl, create the custard by whisking together the eggs, half & half, salt, pepper and nutmeg. Place the pancetta, broccoli, onion mixture into the bottom of the pie pan, then top with half of the cheese. Pour the custard evenly over the ingredients, then top with the remaining cheese. 3. Carefully place in the oven, and bake for approximately 45 to 50 minutes, or until the top of the quiche is just slightly wobbly in the center but for the most part set. Allow to cool for several minutes before serving. JANUARY

arnold kennedy 101-10620 178 St Edmonton, AB T5S 2E3


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INGREDIENTS • 1/4 cup olive oil • 2 tbsp lemon juice • 1 clove garlic, minced • 1/2 tsp kosher salt

• 1/2 tsp freshly ground pepper • 1 pound thin cut chicken cutlets

• 1/4 cup basil pesto • 1/4 cup olive oil • 1 large tomato • 4 ounces brie, thinly sliced • 1 cup packed baby arugula

• 8 slices crusty

sourdough bread

DIRECTIONS 1. Combine all ingredients for marinade and pour into a plastic ziploc bag. Add chicken; seal bag and marinate for at least 30 minutes. 2. Heat grill on high. Add chicken, grill for 2-3 minutes per side or until chicken registers 160 degrees F. 3. Spread each piece of bread with 1/2 tablespoon of pesto. Slice the tomato. Place chicken on four of the bread slices. Top chicken with brie, arugula and tomato. Top with prepared bread slices: pesto side toward the tomato. 4. Brush the outside of each sandwich with about 1/2 tablespoon of olive oil. Place on grill, reduce heat to medium, and grill for 2-3 minutes per side or until bread is toasted with grill marks and cheese is melted. Remove from heat, cut sandwich in half and serve. MARCH

BEEF AND SHIITAKE POT STICKERS INGREDIENTS • 4 oz shiitake mushrooms, stems removed • 8 oz lean ground beef • 1 cup finely grated cabbage • 3 gloves of garlic • 1 “thumb” of fresh ginger • 2 scallions Courtesy of mushrooms.ca and foodwellsaid.com

• 2 tablespoons toasted sesame oil • 1 tablespoon tamari

• 2 tablespoons soy sauce • 1 teaspoon ground pepper • 36 2-inch wonton wrappers • 2 tablespoons vegetable oil

DIRECTIONS 1. Cut and and mix the first ten ingredients thoroughly in a bowl (mushrooms through pepper).

2. Fill a small bowl with lukewarm water. Scoop out 1 teaspoon of mixture from step 1 and place just off centre of each wonton. Flatten the mixture slightly and moisten the edges of the wrapper and fold the dough over to create a triangle. Press the edges down firmly to ensure they are sealed. 3. Add the vegetable oil to a large skillet and heat to med-high. In single layer batches, fry the wontons until golden brown and crisp. 4. Serve immediately with side of soy or favourite Asian sauce.



INGREDIENTS • 1/2 ripe avocado, peeled and pitted

• 1 cup frozen raspberries* • 1 cup frozen strawberries* • 4 dates, pitted

• 1 cup whole milk or unsweetened almond milk • 1 tablespoon honey

DIRECTIONS 1. Blend ingredients on low speed until roughly pureed, about 30 seconds. Gradually increase speed to high and blend until smooth, about 1 minute longer. 2. Add more milk or almond milk if a thinner smoothie is desired. Serves 2. * Substitute raspberries and strawberries with other frozen fruits to vary the flavour. MAY

Courtesy of www.newscanada.com SKOR SHORTBREAD COOKIES

INGREDIENTS • 1 cup unsalted butter, at room temperature

• ½ cup icing sugar • 1 tsp vanilla extract • 2 cups all-purpose flour

• 1/3 cup cornstarch • ½ tsp salt • ¾ cup Hershey’s Skor bits

DIRECTIONS 1. Using electric beaters, beat the butter for a minute, then add the icing sugar and beat until incorporated and fluffy, about 1 minute. Beat in the vanilla, then add the flour, cornstarch and salt and beat on low speed. Once incorporated, beat on medium-high speed until the dough comes together. Add the Skor bits and stir in. 2. Shape the dough into 2 logs about 10 inches long and wrap tightly in plastic wrap and chill for at least 2 hours until firm. 3. Preheat the oven to 325F and grease or line 2 baking trays with parchment paper. 4. Unwrap and slice the dough into cookies ¼-inch thick and arrange them on the baking trays leaving at least ½-inch between them. Bake for about 16 minutes, until the cookie barely start to show a little colour at the edges. Cool the cookies completely on the baking tray before removing. The cookies can be stored in an airtight container for up to a week. JULY

KING OYSTER MUSHROOM FAJITAS INGREDIENTS • 3 tbsp canola oil • 1 small red bell pepper • 1 yellow bell pepper • 1 red onion • 2-200g pkg. sliced king oyster mushrooms Courtesy of mushrooms.ca

• ¼ tsp each cumin, chili powder, oregano and salt • Fajita toppings (cheese, salsa, sour cream, avocado, cilantro etc.) • Tortillas

DIRECTIONS 1. Heat an extra-large non-stick frying pan over medium-high heat. Add 1 tbsp canola oil, bell peppers and onion. Cook until softened, about 10 minutes. Remove to a plate and tent with foil. 2. Add remaining 2 tbsp canola oil, then mushrooms. Cook until caramelized, stirring occasionally, about 15 minutes. Add spices and salt, cook another 3 minutes. 3. Serve mushrooms with peppers and onion and other fajita toppings.


Courtesy of healthyalberta.ca BORSCHT SOUP

INGREDIENTS • 1 onion • 2 stalks celery • 5 potatoes, unpeeled • 1 green pepper

• 2 carrots • 6 beets, cooked and grated • 3/4 cup low sodium chicken stock • 6 cups water

• 1 cup sour

cream, low fat • 1 tbsp parsley • fresh ground black to taste

DIRECTIONS 1. In a large saucepan, cook onion, celery, potatoes, green pepper, carrots and beets together in 3 cups of water until tender. 2. Add chicken base to 6 cups water, and then add cooked vegetables. Simmer for 25-30 minutes. 3. Add a dollop of sour cream and parsley flakes just before serving.


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