FAVOURITE
Staff Thanksgiving Recipes
Try this recipe with a flavoured feta, like Crosswind Farm Goat Feta in Italian Sundried Tomato!
Green Beans with Mushrooms & Feta RECIPE BY CATHY
2 lbs green beans 4 tsp our bulk olive oil 6 oz Crimini mushrooms 2 shallots (1/2 cup) Sea Salt/Pepper 1 oz feta cheese
Steam green beans until tender-crisp. Saute in olive oil crimini mushrooms for 5 minutes. Add the shallots and cook for another 2 minutes. Add beans and heat through. Season with salt & pepper, toss with feta.
Snowflake Rolls RECIPE BY MOLLY Time 60 Minutes - Yield 24 Dinner Rolls
3 ½ to 3 ¾ cups unbleached all-purpose flour from our bulk 3 tbsps granulated sugar 1 tsp salt 4 tsps instant yeast 1 cup milk (Skim or 1% is fine - You can also use a non-dairy milk, but the butter is a must)
1/2 cup water 1/2 cup unsalted butter
In a large bowl, whisk together 1 1/2 cups flour, the sugar, salt, and yeast. Combine the milk, water, and butter in a saucepan and heat until very warm. The butter doesn’t need to melt. Gradually add the liquid to the dry ingredients and mix at medium speed for 2 minutes; the mixture will be quite wet. Add another 1/2 cup flour and beat at high speed for 2 minutes.
Visit our Cheese Island FOR QUICK, EASY, DELICIOUS APPETIZERS! SLICE FLAVOURFUL LOCAL FALL BEAUTY PEARS, & MATCH WITH BRIE, GOUDA, CAMBOZOLA, BLUE, OR MANGO-GINGER OR BLUE STILTON, ARRANGE ON A LONG CUTTING BOARD, THEN SPRINKLE WITH PISTACHIOS, WALNUTS, & PECANS FROM OUR BULK BINS! OFFER WITH RAINCOAST CRISPS PUMPKIN SPICE CRACKERS.
The mixture will begin to get thicker. Stir in enough of the remaining flour so that you have a soft dough. Knead on a lightly floured board for 5 minutes. Put back into the mixing bowl after you’ve scraped it out, cover and let rise for 15 minutes. Preheat the oven to 425 degrees. Turn the dough out onto your board and cut it into 24 equal pieces; each piece
should weigh about 1-1/2 ounces. Shape into rolls by rolling them on the board with your cupped fingers. Place the rolls into two greased 9 inch round cake pans. Let rise for 20 minutes, until they look puffy. For snowflake rolls, sprinkle the tops with flour just before baking. Bake 15 to 18 minutes. Remove from the oven and cool slightly. Remove from pan.
Thanksgiving Stuffed Squash RECIPE BY FOODSMITHS
2–3 Acorn Squash 2 Tbsp Olive Oil 2 cups diced Spanish Onion 2 cloves Garlic 1 cup each Leeks, Celery and Carrots; thinly sliced 3 cups Mushrooms, thinly sliced ¼ tsp rubbed Sage, Thyme, Savoury and Oregano 2 cups chopped Parsley 1 Tbsp fresh chopped Basil or 1 tsp dried 2 cups Whole Wheat Bread Crumbs or 1 cup cooked wild or brown rice & 1 cup crushed firm tofu 1 tsp Salt In pan, heat oil, add Onions and Garlic, cook until soft. Add Leeks, Carrots, Celery and cook for 5 minutes. Add Mushrooms and cook additional 5 minutes. Add Sage, Thyme, Savoury, Oregano, Parsley and Basil. In a bowl, place Bread Crumbs or rice & tofu mixture, add vegetables and herbs, stir well. Add Salt, if needed. Cut top off Squash, take out seeds. Fill cavity with stuffing, place on a baking pan. Roast at 350°F in oven for 2 hours. Insert knife into squash, knife should go in without resistance, when squash is cooked.
Best Stuffing Recipe Ever! RECIPE BY MARILYN
2 ½ cups Henry Harvest bread, cubed 2 ½ cups Potato Rosemary Bread, cubed Or a combination of your favourite bread equalling apprx 5 cups total
1 cup chopped onion ¾ cup chopped celery 2 ½ tsp dried sage 2 tsp finely chopped fresh rosemary ½ tsp dried thyme 1 golden delicious apple cored and chopped ¾ cup dried cranberries ½ cup chopped pecans ½ cup chopped walnuts 1 tsp salt ½ tsp ground black pepper ¾ cup turkey stock ¼ cup melted butter
Spread bread cubes in a single layer on a baking sheet in 350 degree oven. Toast cubes until golden brown. Remove from oven and transfer to a large bowl to cool. While the cubes are cooling heat a skillet on medium high heat on stove top. Drizzle a little olive oil in the pan, add the onion and celery cooking until tender, add the apple, cook for another 5 minutes or until apple is slightly tender. Pour mixture on top of bread cubes, then add the rest of the ingredients. Toss everything together until well mixed. Spoon stuffing into bird cavity and follow baking instructions.
Our Special Recipe for Great Slow Roasted Turkey RECIPE BY CLAIRE Roasting Meat at a very low temperature, for a long period of time, produces a meat that is delicious, juicy and tender. Slow Roasting Turkey passes taste tests 100% of the time over turkeys cooked 3 hours or less. Although startling at first, turkey cooked for 18 to 24 hours slices beautifully and shrinks so little it is well worth the time. In slow roasting, the oven temperature is set at the meat’s internal temperature when cooked. It cannot burn and is more nutritious since vitamins and proteins are not harmed in cooking. INSTRUCTIONS The night before your feast, brush turkey with oil. Insert a meat thermometer. Set the meat in a preheated oven at 400°F for 1 hour to destroy potential bacteria on the skin surface. Cook at 180°F for 18 to 24 hours, or until internal temperature reaches 180°F. Enjoy!
Perfectly Roasted Turkey RECIPE BY MARILYN Pre Heat oven to 350 degrees. Wash the turkey then pat dry. If stuffing the turkey this is the time to place the stuffing loosely into the cavity of the bird. Allow ½ to ¾ cup of stuffing per pound of turkey. Brush the turkey skin with a light coating of olive oil then salt and pepper. Tie the drum sticks together if you have stuffed the bird. Insert a thermometer into the thickest part of the thigh (be careful not to touch bone) point thermometer towards the body of the bird Place the turkey breast side up on a roasting rack in a roast pan then place in pre-heated oven. Bake until the skin of the turkey is golden brown. At this point cover with a tin foil tent, leave the tent on until the last 45 minutes of roasting. Remove the tent and baste the turkey at the half way point. Our local Lyons turkeys are very juicy but the basting does help promote even browning of the skin. The turkey should have an internal temperature of 165 degrees F. Be sure to check the stuffing to ensure the same temperature as the bird. Remove turkey form oven. Cover with tin foil to let the turkey rest so the juices will redistribute to all of the meat. This will ensure a nice juicy turkey in every bite. Turkey Roasting Guide: These times are based on a stuffed turkey in a roasting pan in a 350 degree oven 10-18 pounds 3 ¾ -4 1/2 hours 18-22 pounds 4 ½ -5 hours 22-24 pounds 5 -5 ½ hours 24-29 pounds 5 ½ - 6 – 6 ½ hours Confirm temperature is 165 degrees F when removing from oven.
Healthy Pumpkin Pie from Scratch RECIPE BY MOLLY
3 cups cooked Pumpkin, Butternut, or Buttercup Squash 1 block Soft or Medium Tofu 1 cup Maple Syrup (or ½ cup Maple syrup and ½ cup Honey) 2 Tbsp Blackstrap Molasses 1 cup Liberte Organic Yogurt 3 Eggs 1 tsp Vanilla Extract pinch of Salt 1 Tbsp Cinnamon 1 tsp Ginger, fresh grated ½ tsp Cloves or Allspice ¼ tsp fresh grated Nutmeg Cut Pumpkin/Squash in half, scoop out the seeds and place cut side down, on a cookie sheet, with a small amount of water. Bake at 350°F, for 1 hour, until soft. Increase oven temperature 400°F. In order listed above, purée ingredients in blender or food processor. Pour mixture into pie crust. Bake at 400°F for 10 minutes, then reduce heat to 350°F and bake an additional 50 minutes, until set. Cool pie before cutting.
Nutty Pie Crust RECIPE BY MOLLY
1 cup Graham Crackers 1 ½ cups ground Nuts: your choice Almonds, Hazelnuts, Pecans, or Walnuts (or your favourite granola, coarsely ground) 1 cup Butter Finely blend Graham crackers in a blender/food processor. Add ground Nuts. Melt Butter, then pour into crumb mixture. Press into two 9� pie plates, building it up around the sides to make a smooth edge. Refrigerate pie crusts.
Jamaican Spiced Pumpkin Pie RECIPE BY CATHY
One 425ml can Farmer’s Market pure pumpkin purée 1-¼ cups Arayuma Fair Trade Organic Coconut Milk ¾ cup packed brown sugar from our bulk 1-½ tsp. ground ginger 1-½ tsp. ground cinnamon ½ tsp. table salt ½ tsp. freshly grated nutmeg 4 large eggs, at room temperature 3 Tbs. spiced rum, such as Captain Morgan 1 pie crust, blind baked (instructions at right)
Blind Baked Crust
Position rack in the centre of the oven and heat the oven to 425 degrees. Line the chilled piecrust with foil and fill with dried beans or pie weights. Bake for 15 min. then carefully remove the beans/weights and foil. Reduce oven to 375 degrees. Bake until bottom looks dry but isn’t quite done and the edges are light golden, another 5 to 7 minutes. Let pie crust cool.
Position a rack in the center of the oven, set a heavy-duty rimmed baking sheet on the rack, and heat the oven to 425°F. In a large bowl, whisk the pumpkin, coconut milk, sugar, ginger, cinnamon, salt, and nutmeg until smooth. Whisk in the eggs and then the rum, until the mixture is smooth. Pour the filling into the piecrust. Put the pie on the heated baking sheet. Bake for 10 minutes and then reduce the oven temperature to 350°F. Bake until the center of the pie no longer wobbles when the pan is nudged (a slight jiggle is fine), an additional 45 to 55 minutes. Transfer to a rack and cool completely before serving. The pie can be stored at room temperature for up to 2 days.
Coconut Tart RECIPE BY LEVI
Pastry: 2 ½ cups unbleached flour 1 tsp salt ½ cup Gay Lea chilled unsalted butter 2 cups Earth Balance chilled shortening sticks ½ cup cold water Filling: 3 cups Earth’s Choice Organic Shredded Coconut 2 cups sugar 1 tsp nutmeg 2 cups water Combine flour and salt. Cut in butter and shortening until mixture is crumbly. Sprinkle cold water, 1 tbsp at a time, over mixture, stirring slightly after each addition, until pastry is moist enough to hold together. Shape into 2 disks, wrap in plastic wrap and chill for 1 hour in fridge. Combine Ingredients in saucepan. Bring to a boil then reduce heat and simmer about 10 minutes or until liquid evaporates and mixture begins to dry. Set aside to cool. Roll out pastry disk on a lightly floured board to an 11 inch circle to fit a 9 inch tart pan. Place dough into pan and fold overhang back inside and press to reinforce sides. Fill with cooled coconut mixture. Roll remaining dough and cut into strips 1/2” wide. Lay half the strips across the filling about 1 inch apart. Lay the remaining strips crosswise to form a lattice. Bake at 350 degrees for about 45 min or until golden brown.
Fresh Ontario Herbs
FRESH, FRAGRANT, AND BURSTING WITH FLAVOUR... USE IN ANY RECIPE CALLING FOR DRIED HERBS...
Easy Cranberry Orange Sauce RECIPE BY TAMMY
1 package of cranberries, fresh or frozen 2 empire apples, peeled and diced ¾ cup organic unrefined sugar ½ cup orange juice 2 tablespoons orange zest ½ teaspoon salt ¼ teaspoon cinnamon Combine all ingredients in a medium saucepan and bring to boil. Reduce heat to medium and boil for about 5 minutes until cranberries star to pop. Continue to slow boil until jam like thickness. Serve hot or store in a container in the fridge until ready to serve. You can serve chunky style or puree for more of a jelly like consistency.
Amish Cinnamon Loaf RECIPE BY LISA This recipe calls for Bread Starter, and some starters have survived for generations of cooks in the kitchen, shared by friends and family for years! If you don’t have Bread Starter available, below is the recipe to begin your own batch, and start a tradition!
1 (0.25 ounce) package active dry yeast ¼ cup warm water (110° F/45° C) 1 cup all-purpose flour 1 cup white sugar 1 cup milk
In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a 2-quart glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly with a whisk or fork. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand at room temperature until bubbly. Consider this day 1 of the 10 day cycle. For the next 10 days handle starter according to the instructions for Amish Friendship Bread. Kitchen Notes: The starter should be left at room temperature. Drape loosely with dish towel or plastic wrap. Do not use metal utensils or bowls. If using a sealed Ziploc bag, be sure to let the air out if the bag gets too puffy. Also, when you make a starter from scratch, you can sometimes end up with a much greater yield than 4 cups depending on the temperature of your kitchen and eagerness of your starter! If this happens, reserve one cup for baking and divide the remaining batter into Ziploc baggies of 1 cup each to freeze or share with friends.
Day 1, 2, 3, and 4: Leave on the counter and stir each morning Day 5: Add I cup of each: flour, white sugar, milk, mix well Day 6 and 7: stir each morning Day 8 and 9: Don’t touch Day 10: Add I cup of each: flour, white sugar, milk, mix well. Place 1/4 cup into 4 containers with lids. Give three containers to friends with instructions. Keep one for yourself to put in freezer for next batch, beginning at Day 1. Add to the remaining batter:
1 cup brown sugar 1 cup oil 4 eggs 1 tsp baking powder 1 tsp baking soda 2 tsp vanilla In small bowl mix together the 2 tbsp cinnamon and 1/2 cup brown sugar. Grease 4 loaf pans, and pour batter into pans. Divide cinnamon/brown sugar into 4 and sprinkle on batter of each loaf, swirl through batter with knife. Bake at 325 degrees F for one hour, or until baked through.
1 ½ pkg. vanilla pudding mix 2 cups flour 2 tbsp cinnamon 1/2 cup brown sugar AFTER A DAY OUTDOORS, A WARM SLICE OF AMISH CINNAMON BREAD IS COMFORT FOOD AT ITS BEST
Leftovers Shepherd’s Pie RECIPE BY HEATHER
2 cups leftover stuffing 2 cups chopped, cooked turkey 1 cup cooked carrots 1 cup Stahlbush Corn 1 cup Stahlbush peas
2 cups leftover gravy 5 cups leftover potatoes 1 cup whipping cream 2 tbsp butter ¼ cup chopped fresh or dried chives
Grease bottom of a large size pyrex dish. Layer bottom of dish with the leftover stuffing (I like to put herb and garlic focaccia bread in my stuffing). Mix turkey, carrots, corn and peas in with gravy. Whip potatoes with whipping cream until creamy. Add butter and chives and mix well. Pour gravy/turkey/vegetable mixture on stuffing layer. Spread potatoes on top. Bake, uncovered on centre rack in 350 degree oven for 30 to 45 minutes, or until heated through and potatoes are golden on top.
Squash or Turnip...
COOKED AND MASHED WITH POTATOES ADD COLOUR, FLAVOUR, AND MAKE A GREAT SIDE DISH TO A TRADITIONAL TURKEY DINNER...