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Recipes from March 19, 2012
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Trillium Cooking School - Pam Collacott
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Note: Our next CTV News at Noon show will be April 2, 2012


                              
A SPRING MENU THAT’S COMPANY AND FAMILY FRIENDLY 



Today’s recipes are from Foodland Ontario www.foodland.gov.on.ca 


                                        
BASQUE CHICKEN AND PEPPER STEW          Makes 4 servings

2 Ontario greenhouse tomatoes
1 pound skinless Ontario chicken thighs
2 tablespoons extra virgin olive oil
1 Ontario onion, chopped
1 Ontario greenhouse sweet red pepper, chopped
½ cup finely diced Serrano ham (Spanish cured ham) or prosciutto, 
  about 1 ½ ounces
2 cloves garlic, minced
½ teaspoon each: salt and smoked paprika
1/4 teaspoon pepper

1. Cut tomatoes in half crosswise; gently squeeze out seeds and 
chop. Trim off any excess fat from chicken thighs; cut each 
thigh in half.

2. In Dutch oven or large saucepan, heat 1 tablespoon of the oil 
over medium heat; cook chicken in batches until lightly golden, 
2 to 3 minutes per side. Transfer to plate.

3. Add remaining oil to pan; cook onion and red pepper until 
softened, about 3 minutes. Add ham, garlic, salt, paprika and 
pepper; cook for 1 minute. Stir in tomatoes. Nestle chicken 
pieces in sauce and bring to simmer; cover and simmer until 
juices run clear when chicken is pierced, about 15 minutes.

Note: If a thicker sauce is desired, combine 1 tablespoon 
each: cornstarch and cold water until smooth. Stir into 
stew at the end of cooking time, bring to boil and cook until
thickened.

Serve with mashed potatoes, salad and crusty bread.


                         
GAZPACHO SALAD           Makes 4 servings.

2 cups cubed day-old rustic bread (or use purchased rustic 
  croutons)
2 cloves garlic, minced
3 tablespoons extra virgin olive oil
2 tablespoons sherry vinegar or red wine vinegar
½ teaspoon salt
Pinch each: pepper and crumbled dried rosemary 
3 medium Ontario greenhouse tomatoes
Half Ontario greenhouse cucumber, chopped
1 Ontario greenhouse sweet yellow pepper, chopped
3 green onions, sliced

1. Arrange bread cubes in single layer on rimmed baking sheet. 
Bake in preheated 350°F oven for 8 to 10 minutes or until golden, 
turning once. Cool.

2. In small bowl combine garlic, oil, vinegar, salt, pepper 
and rosemary.

3. Cut tomatoes in half crosswise and gently squeeze out seeds; 
cut into 3/4-inch pieces. Place in large bowl; add cucumber, 
yellow pepper, green onions and croutons. Pour dressing over 
top; toss well but gently. Let stand 5 minutes before serving to 
soften croutons.

       
                                           
APPLE CRANBERRY CRUMBLE WITH MAPLE YOGURT SAUCE   Serves 4

4 medium Ontario McIntosh Apples
1 cup Ontario cranberries, fresh or frozen
1 tablespoon cornstarch
1/3 cup Ontario Maple syrup
½ cup quick cooking rolled oats
1/4 cup whole wheat flour
1/4 cup brown sugar
1/4 cup butter
½ cup plain yogurt
2 teaspoons maple syrup

1. Peel, core, quarter and slice apples (about 3 cups).

2. In 4-cup casserole or baking dish combine apples and cranberries. 
In small bowl combine cornstarch with 1/3 cup maple syrup; stir 
until no lumps of cornstarch remain. Pour over apples and cranberries; 
toss to coat fruit.

3. In medium bowl, combine rolled oats, flour and brown sugar. Finely 
cut in butter with pastry blender or 2 knives. Sprinkle over fruit. 
Bake at 375°F for 30 minutes or until top is golden and apples are 
softened.** Serve warm.

4. Just before serving, blend yogurt with 2 teaspoons maple syrup. 
Drizzle over each serving.

**To Bake in Microwave: combine apples and cranberries in microwave-safe 
casserole or baking dish. Assemble as above. Cover with waxed paper; 
microwave on High for 10 minutes.