Recipe book 2013 kanata by Susan K. Bailey Marketing & Design

Your communityâ&#x20AC;&#x2122;s favourite summertime recipes 2013. Kanata

Kanata Vacuum & Sewing Centre Sales & Service to Most Makes and Models

Central Vacuums

Sewing Machines

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Appetizers & Drinks

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Tropical Splash Summer Drinks 1. "Island splash" 1/2 Mango (small) 1/2 Banana (small) 1/2 Cup papaya 1/4 Cup raspberries 1/4 Cup strawberries 1/4 Cup blueberries 1/2 Cup milk (2% or skim) 1 Tsp white rum (optional) Simply blend together for a smooth island taste!!! 2. "Tropical scarlet" 1/2 Cup raspberries 1/2 Cup strawberries 1/2 Cup cherries 1/2 Cup papaya 1/2 Cup lime juice 1 Tsp white rum (optional) Simply blend together for a smooth island taste!! 3. "Passionate sunset" 1/2 Mango 1/2 Banana 1/2 Cup papaya 1/2 Cup peaches 1/2 Cup milk Simply blend together for a smooth island taste!! Submitted by Marlene Lindsay, Orleans

Avocado Tzatziki 1 medium firm ripe avocado, pitted, peeled and diced Âź cup plain Greek yogurt 1 clove garlic finely chopped 1 tbsp chopped fresh mint 2 tbsp snipped fresh chives 1 tbsp fresh squeezed lime juice In a medium bowl toss to combine. Serve or store refrigerated, tightly covered for up to 1 day. Great on Wraps, Tacos, Burgers & B.B.Q Kebobs Submitted by Marie L. Slater, Richmond

V hjXXZhh dcXZ V\V^c We would like to extend a special thank you to the many readers who took the time to share their favourite creations for the summer, and help create this collection for all to enjoy. We are also grateful to the many sponsors who helped make this a phenomenal success once again.

I=6C@ NDJ ID DJG HEDCHDGH 1 Vitamix Pro 200 Blender ($549 Value) Since 1921

1 Blendtec Designer Series Blender ($499 Value) C.A. Paradis 1314 Bank Street Ă&#x2C6;ÂŁĂ&#x17D;Â&#x2021;Ă&#x2021;Ă&#x17D;ÂŁÂ&#x2021;Ă&#x201C;nĂ&#x2C6;Ă&#x2C6;Ă&#x160;UĂ&#x160;Ă&#x153;Ă&#x153;Ă&#x153;Â°V>ÂŤ>Ă&#x20AC;>`Â&#x2C6;Ă&#x192;Â°VÂ&#x153;Â&#x201C;

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Family BBQ Meat Package ($120 Value) LBS "ONELESS 3IRLOIN 3TEAK OR 2OAST s LBS 3TEWING "EEF LBS 0ORK 3HOPS s LBS 3MOKED "ACON LBS #HICKEN "REAST s LBS -EDIUM 'ROUND "EEF 351 Donald Street (Corner of Donald & Lola) 613.744.6683 www.dumouchelmeat.com

1 of 2 $100 Gift Baskets courtesy of Kardish Foods www.kardish.com

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1 can Five Alive Citrus frozen concentrate 3 cans water 1 bottle red wine (one that you really enjoy) 1/2 cup brandy Mix together and serve in glass over ice. Add fresh fruit if desired. (e.g., orange, lemon or lime slices, sliced strawberries, etc.) Submitted by Elizabeth Cormier, Orleans

a taste of summer 2013 3

Fruit Dip It is quite easy. Large container of cool whip 1 pkg. instant vanilla pudding ( 3.4 oz or 96 g.) 1/2 cup of milk 1 tsp. vanilla 3 oz of Amaretto (if serving to children, ignore) You may use as a dip, put top of dishes of fruit or even make a fruit salad and include the above as the dressing. Submitted by Sheila Payne, Richmond

Summer Fruit Smoothie Serves 2 1cup pineapple juice 1 frozen banana peeled 1 cup frozen raspberries 1 cup frozen strawberries 1 x 100g vanilla yogurt such as Activia 1 tsp. chi seeds

Water as needed Cut banana into 1-inch slices. Add ingredients to blender in order listed. If fruit is frozen solid, and depending on the power of your blender you may want to let the fruit thaw a bit or use fresh fruit instead. Pulse and add water as needed to make the smoothie. Ingredients can be replaced with whatever you have on-hand. Note: Bananas can be frozen with or without their skin. If you remove the peel, wrap the banana individually in saran wrap and place in a large Ziploc bag. If you leave the skin, remove the banana from the freezer and let stand 10 minutes before you peel. Using a sharp knife cut off the ends then slice the peel off. Submitted by Patricia Chaplinsky, Ottawa

Red or Green Grapes with Goat Cheese and Walnuts 8 ounces cream cheese 8 ounces goat Cheese 1 pound of red or green grapes 8 ounces of walnuts finely chopped

Bob Chiarelli, MPP/DĂŠputĂŠ Ottawa West-Nepean/Ottawa-Ouest-Nepean

Constituency OfďŹ ce/Bureau de Circonscription 2249, avenue Carling Avenue, Suite/Bureau 201 Ottawa, ON K2B 7E9 Tel/TĂŠl: (613) 721-8075 bchiarelli.mpp.co@liberal.ola.org www.bobchiarelli.onmpp.ca Find me on Facebook: Bob Chiarelli Find me on Twitter: @Bob_Chiarelli

4 a taste of summer 2013

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Delicious Nacho Dip 1 Package of cream cheese (8 ounce) 1 Cup of sour cream 1 Cup of salsa Shredded cheese Vegetables / toppings of preference (Ex: Green onions, peppers, olives...) 1. Combine the cream cheese and sour cream and equalize in an 8 x 8 inches square plate. 2. Spread the salsa on top of the cream cheese and sour cream mixture. 3. Sprinkle with shredded cheese and vegetables to taste Submitted by Karine Groulx of L'Orignal,

Atomic Buffalo Turds 10 jalapeno peppers 10 bacon slices, cut in half 10 mini sausages or smokies (or 20 if they are very small) 1 cup cream cheese 1 cup grated Monterey jack 1 tsp chipotle powder 2 shallots, minced Slice the jalapenos lengthwise. Using a spoon, remove the seeds and membrane. If using bell peppers, quarter them after they are seeded. Mix the cream cheese, Monterey jack, chipotle powder and minced shallots. Fill the hollowed out portion of the peppers with the cheese mixture. Place the smokie on top of the cream cheese. Wrap the half slice of bacon around the jalapeno. If the bacon is not staying tightly wrapped, it may be necessary to use a toothpick to hold it in place. IN THE SMOKER Smoke the ABTs in the smoker, set at 225F, for 2 hours. ON THE GRILL Cook on a medium heat grill until the jalapeno is tender. Keep the lid CONT'D ON PAGE 7

farm-fresh Take a fresh approach to entertaining with delicious fresh party platters. Piled high with all the favourites, choose from colourful fresh fruit and vegetables (both with creamy dips), tasty sandwiches, fresh deli wraps, gourmet cheeses and tempting desserts. Order Farm Boyâ&#x201E;˘ Party Platters at farmboy.ca, in store or by phone at 613-747-2366.

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Combine cream cheese and goat cheese: mix until well blended. If you want add a pinch of salt After washing grapes and drying them coat each grape with cheese mixture. Roll in walnuts to coat. Enjoy. PS: These are simple and can be made a day ahead and refrigerate. Submitted by Elaine McBane, Orleans

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a taste of summer 2013 5

Mayor Jim Watson Wishing i hi you and d your family f il a safe and memorable summer!

Things to look forward to this summer: 9

Smoke-free parks, beaches and patios

Recreation fees frozen for the third year in a row

18 new food trucks and carts hitting city streets

Exploring our city by foot or by bike

Festivals, events and other celebrations

New rules passed by City Council last year to protect kids and non-smokers from second-hand smoke

Weâ&#x20AC;&#x2122;re working hard to keep community programs accessible to everyone

Not just hot dogs! New healthy, creative options include South Asian, Mexican and seafood

Our award-winning efforts to bring more world-class events to our city is paying off

How can I help? 613-580-2496 jim.watson@ottawa.ca 6 a taste of summer 2013

jimwatsonottawa.ca @jimwatsonottawa

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Weâ&#x20AC;&#x2122;re investing in our sidewalks, bike lanes and other key infrastructure

Hot Crab Dip 4 medium green onions with tops 1 clove garlic 1 package (8 ounces) cream cheese at room temperature 1/4 cup mayonnaise or salad dressing 1/4 cup grated Parmesan cheese 1/4 cup dry white wine or apple juice 2 teaspoons sugar 1 teaspoon ground mustard 1 can (6ounces) crabmeat 1/3 cup sliced almonds Assorted crackers or sliced raw vegetables, if desired. 1. Heat oven to 375 2. Cut and discard the tip of the green onion with the stringy end. Cut green onions into thin slices, including some if the green part. Peel and chop the garlic. 3. Mix the onions, garlic, cream cheese, Parmesan cheese, mayonnaise, wine, sugar and mustard in the ungreased casserole. 4. Drain the crabmeat in a strainer. Flake crabmeat with a fork, and remove any tiny pieces of shell. Stir the crabmeat into the cheese mixture in casserole. Sprinkle with almonds. 5. Bake uncovered for 15 to 20 minutes or until hot and bubbly. Serve with crackers. Submitted by Steve Wint, Ottawa

Iced Fruited Herb Tea Makes 16 servings 16 herb tea bags (Raspberry, apple, orange, lemon, mint, etc.) 1 quart of boiling water 1 quart of unsweetened orange juice 2 quarts of cold water Steep the tea bags in the boiling water for 20 - 30 minutes. In a gallon jug, combine the orange juice and cold water. Remove the tea bags and add the hot tea to the juice mixture. Stir. Chill at least one hour. Refresh and enjoy! Submitted by Valerie Parker, Ottawa

Fresh Grape Salsa 2 cups of green and/or seedless grapes, finely chopped 3 tbsp. chopped red onion 2 tbsp. chopped fresh cilantro 1 tbsp. seeded, chopped jalapeĂąo 2 tbsp. fresh lime juice In a medium bowl combine grapes, onion, cilantro, jalapeĂąo and lime juice. Season with pepper to taste. Mix together and refrigerate. Serve chilled with nacho chips (Scoops work the best). Submitted by Kirsten St-Amand, Ottawa

Guacamole Recipe 1 cup diced sweet onion 1/4 cup minced, seeded jalapeno peppers (about two peppers) 3 ripe avocados, peeled, pitted and diced 1/4 cup chopped fresh cilantro 3 tbsp fresh lime juice 2 tsp minced garlic 1 tsp coarse salt 1/2 tsp fresh cracked pepper In medium bowl, combine onion, jalapeno peppers and avocados. Stir to combine. Add cilantro, lime juice, garlic, salt and pepper, mix thoroughly. Serve with crisp tortilla chips. Best if enjoyed within one day Yield: Approximately 2 cups. Submitted by Deborah Lajoie, Mountain

Alton Brown's Guacamole 3 Haas avocados, halved, seeded and peeled 1 lime, juiced 1/2 teaspoon kosher salt (I use regular salt) 1/2 teaspoon ground cumin 1/2 teaspoon cayenne 1/2 medium onion, diced 1/2 jalapeno pepper, seeded and minced 2 Roma tomatoes, seeded and diced 1 tablespoon chopped cilantro 1 clove garlic, minced CONT'D ON PAGE 9

LEâ&#x20AC;&#x2122;S JEWELLERY 2446 Bank St. (at Hunt Club Rd.) Ottawa, ON K1V1A4

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ATOMIC BUFFALO TURDS CONT'D. covered while cooking. IN THE OVEN Bake the ABT's in the oven, set at 425F, for 20-30 minutes. Submitted by Michael Bryenton, Nepean

a taste of summer 2013 7

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8 a taste of summer 2013

C E N T R E

1309 Carling Ave

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ALTON BROWN'S GUACAMOLE CONT'D. In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, jalapeno, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve. Submitted by Stephanie Roux

Beat the eggs, cream and cheese together in a separate large bowl. Season with salt and pepper. Stir the egg mixture into the cooled zucchini mixture and then stir in flour. Spoon the batter into the muffin tin. Back for 15 to 20 minutes. Enjoy. Submitted by Lise Boulay

Gazpacho

Bruchettas Baguette Green pepper (optional) 2 tomatoes 1 small onion Kraft Italian seasoning dressing 1 clove garlic (crushed) Grated cheese Slice a baguette into slices about 1 inch thick. Chop finely: tomatoes, onion, garlic, green pepper. Mix together. Brush slices of baguette with Italian dressing. Spread mixture and add grated cheese on top. Place in oven to melt (350F). Makes about 20 slices. Submitted by Lyn Presley, Manotick

Zucchini Bites 1 tbsp of olive oil 1 chopped onion 3 slices of bacon chopped (omit if vegetarian) – the picture is without the bacon as my daughter is vegetarian 1 large carrot grated, but ok if chopped 1 large Zucchini grated, but ok if chopped 3 eggs ¼ cup of cream 1 cup of grated Parmesan cheese (you can substitute to regular cheesethat is what we did) ½ cup of self rising flour (bread flour is good) Set oven at 350. Grease 12 muffin miniature muffin pan – you can also use regular muffin pan but cook extra 5 minutes Heat the oil in a large skillet (medium heat). Put in onion and bacon. Cook until onion is translucent and bacon is browned, about 5 minutes Put in carrots and zucchini – cook until they soften – about 3 minutes. Transfer this mix to a large bowl to cool.

A perfect cold option for a hot, humid summer evening! Dice the vegetables into ½” cubes and combine in a glass or ceramic bowl: 2 cups peeled fresh tomatoes 1/2 cup green pepper 2 cups cucumber, peeled 1 medium-sized onion cut in 1/4" rings 1 minced clove garlic (easier to fish out if you secure the clove with a toothpick) 4 tablespoons of vinegar 1/2 cup oil 1/4 teaspoon pepper 3 cups tomato juice. Cover and chill overnight. Serve with rolls and cold cuts or sliced cheese. Submitted by Beth Carson, Kanata

Green Avocado Cucumber Soup 1 cucumber, peeled, seeded and roughly chopped 2 large ripe avocados ½ cup spinach or kale 2 green onions, roughly chopped 2 apples (crisp and tart apples like granny smith) 2 ½ cups coconut milk or coconut water 2 tbsp freshly squeezed lemon juice Parsley for garnish Optional additions: garlic, ginger, cayenne, dill 1. In a blender, process all ingredients until smooth. 2. Chill until ready to serve and garnish with fresh herbs. Nothing like a refreshing soup for the summer heat that is quick and easy to make! Submitted by Elizabeth Blackburn, Ottawa

We’re here to help you! r Birth, death and marriage certificates r OHIP cards r Driver’s licences r Congratulatory messages r Landlord or Tenant concerns

Dalton McGuinty, MPP Ottawa South

r Family Responsibility Office r The Legislative Page Program r General inquiries regarding provincial programs

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My staff and I are ready to listen and we will do our utmost to secure the assistance you require. We can help with:

1795 Kilborn Avenue Ottawa, ON K1H 6N1 T: 613-736-9573 | F: 613-736-7374 dmcguinty.mpp.co@liberal.ola.org a taste of summer 2013 9

Blendtec’s Designer Series has been engineered to bring a new level of beauty and functionality to the high-end blender category— without compromising the famous power and efﬁciency found in all Blendtec blenders.

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Illuminated Capacitive-Touch Surface The control surface on the Designer Series has illuminated, easy-to-read, universal icons so you can effortlessly select one of Blendtec’s customized blend cycles. These cycles are optimized to deliver great blends with a single touch— every time. Precise Speed Control The manual slider interface gives you absolute control over your blender’s speed. Touch anywhere on he slider to jump to any speed; move your ﬁngers right and left to ﬁne-tune your blend. Quieter Performance The Designer Series is the quietest Blendtec blender designed for home use. 7 year full warrenty • Made in USA

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10 a taste of summer 2013

You’ll be amazed at how quickly and easily you can create professional quaility recipes in the Vitamix Professional Series 750. The ulta-powerful motor and responsive controls allow you to create recipes to your exact speciﬁcations. Designed to perform like no other. 5 Pre-Programmed Settings ensure consistent results, simple cleaning and smart blending all with the turn of a dial.

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Smoothies Frozen Desserts Soups Purées Cleaning Vibration dampening and enhanced airflow management, similar to Vitamix commercial blenders, dramatically reduces the noise by half. Low-profile BPA-free 64 oz. capacity container is perfect for meals and entertaining and easily store under most countertops. Elegant new design features an illuminated control panel and soft-grip controls. Variable Speed dial and Pulse function allow for flexibility and creativity along with refreshing recipes and creating a variety of textures. Powerful 2 speed motor output horsepower propels the blade 240 mph to blend even the toughest ingredients. Spill-proof lid with removable lid plug allows ingredients to be added while processing. Patented tamper allows for processing thick and dense ingredients. IncludesGetting Started DVD featuring Chef Michael Voltaggio and over 200 recipes in a hardbound recipe book. 7 year full warrenty • Made in USA

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a taste of summer 2013 11

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12 a taste of summer 2013

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Merivale Mall, 1642 Merivale Road, Nepean Ontario K2G 4A1

Cool as a Cucumber Soup 1 English cucumber, peeled 1 garlic clove 1/2 cup plain low-fat yogurt 1 tsp cider vinegar 1 Tbsp extra virgin olive oil Salt & Pepper 2 tsp chopped fresh mint Dash of Hot Sauce 1/2 tsp cumin Mint leaves for garnish Chop cucumber and place with yogurt, olive oil, garlic, vinegar, mint and seasonings in tall blender container. Puree until smooth. Chill until ready to serve. Garnish with mint. Makes 4 servings Submitted by L. T. Murphy, Orleans

Easy Marinated Green Beans 3-4 cups cooked green beans

Farm Boy Lemon Garlic Dressing Cook beans, drain and cool Cover with dressing & let sit 4-6 hours Drain and serve, you can garnish with green onions diced if desired. Submitted by Jean Diedrich, Nepean

Tomato Aspic 1 envelope Davis Gelatine Âź cup boiling water 2 cups tomato juice 1 tbsp white sugar 1 tbsp vinegar Â˝ tsp salt Dissolve the gelatine in the boiling water Warm the tomato juice, add gelatine and stir thoroughly Add sugar, vinegar & salt Pour into a bowl or mold to set. Make in the morning and serve for dinner. Submitted by Janet Michelson, Arnprior

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a taste of summer 2013 13

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14 a taste of summer 2013

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Picnic Pea Cakes! We like to use this healthy recipe to make very tasty tortilla-type bread that is quite gluten-free. It is made from chickpea flour, also known as gram flour or besan. It only contains dried ground chickpeas. It can be found in the Indian food section of the store. ½ cup chickpea flour ¼ tsp salt ¼ tsp oregano, crumbled between fingers ¼ tsp basil, crumbled between fingers ¼ tsp garlic powder, crumbled between fingers Pinch cayenne Pinch turmeric Water Mix dry ingredients together. Add enough water and use whisk to make the consistency of runny pancake batter. This batter sets really well. Heat olive oil in griddle or fry pan, being careful not to burn oil. Add batter in one 6-7 inch diameter circle, quite thin, and cook until underside is slightly brown, flipping once.

It can be eaten alone, but is also good to take on a picnic or a put in a packed lunch with slices of tomato and avocado and red onion on top, or your favorite sliced meat. It can be eaten warm with pizza sauce and cheese too. The possibilitiess are endless. Submitted by Cynthia Matthews, Ottawa

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Salads Creamy Grilled Potato Salad 2lb (1kg) baby potatoes, halved 1 lb (500 g) button mushrooms, trimmed 1/2 cup (125 ml) Diana Sauce, Original flavour 2 tbsp (30 ml) vegetable oil 1/2 tsp (2 ml) each salt and pepper 1/2 cup (125ml) light mayonnaise 2 tbsp (30 ml) chopped fresh coriander or parsley 1 red pepper chopped 3 green onions, chopped 3 cups (750 ml) baby spinach leaves Cook the potatoes in a large pot of boiling salted water for 10 minutes or until just fork tender. Drain and rinse under cold, running water. Transfer to a large bowl. Add the mushrooms. Preheat the grill to medium-high. Stir 2 tbsp (30 ml) of the sauce with the vegetable oil. Gently toss the potatoes and mushrooms with the oil mixture, salt and pepper. Transfer to a grilling basket or line the grate with perforated grilling foil. Grill for 20 minutes, turning often until well marked. Cool to room temperature. Stir the remaining sauce with the mayonnaise and coriander. Toss the potatoes, mushrooms, red pepper, onions and spinach with the mayonnaise mixture, Serve at room temperature or cool. Makes 10 to 12 servings. Tip - for a spicier flavour, try using Diana Sauce, Cracked Pepper flavour or stirring 1/2 tsp (2 ml) of additional pepper into the Original Sauce. Submitted by Nora Gordon, Arnprior

Old Fashioned Potato Salad 5 lb potatoes, peeled (I choose a firm potato like Russet) 6 eggs, boiled 1/2 lb sliced bacon 1 cup Mayonnaise

1/2 cup Dijon mustard 1 tbs lemon juice 3/4 tsp salt 1/4 to 1/2 tsp pepper 1/2 cup (125 mL) diced celery 1/2 cup (125 mL) diced sweet green pepper 1/4 cup diced dill pickles In saucepan of boiling salted water, cover and cook potatoes until tender. Drain, cool, cube and transfer to bowl. Add diced vegetables. Meanwhile, in small bowl, whisk together Mayonnaise, Dijon mustard, lemon juice, salt and pepper. Pour over potatoes. Toss together. Finally, top with sliced eggs and sprinkle paprika for garnish. Enjoy, Submitted by Mary Oosterholt-Pilon, Nepean

Zucchini Salad 1 cup mayo 1/2 cup sour cream 1/2 cup parsley chopped 3 tbsps white wine vinegar 1/2 tsp dried tarragon leaves 1 tsp Worcestershire sauce 1/2 tsp dry mustard 1/4 tso black pepper 2 cloves garlic 1 tbsp fresh lemon juice 4 tbsps. Chives - chopped 8 medium zucchini - thinly sliced on diagonal Cherry tomatoes for garnish Place all ingredients except zucchini and cherry tomatoes in a blender or food processor and blend thoroughly. Toss zucchini with dressing. Mound on crisp lettuce leaves and garnish with the tomatoes. Serves 6 Submitted by Lois Baker, Ottawa CONT'D ON PAGE 19 2 cups Fresh Spinach leaves 4 button mushroom slices 3 oz cooked baby shrimp, chilled 1 oz chopped walnuts 1 red onion sliced 1 green pepper, core & seeds removed and sliced in rings

Spinach Salad

Councillor Egli wishes everyone a safe and happy summer Councillor Egli’s Broccoli Salad

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Ingredients: 1-2 bunches of broccoli cut up small ½ cup sesame seeds 1 red onion chopped ¾ cup chopped almond 1 cup mayonnaise

6-12 slices bacon, cooked and crumbled ½ cup raisins ½ cup sugar ¼ cup vinegar

In a bowl, combine broccoli, onion, bacon, and raisins. Add seeds and nuts. In a separate bowl, mix together mayonnaise, sugar, and vinegar. Pour over broccoli mixture.

Councillor Keith Egli, Ward 9 Knoxdale-Merivale @keithegli 613-580-2479 ward9@ottawa.ca a taste of summer 2013 17

The Adventures of

Mr. Potato Head PRESENTED BY

OPENS JUNE 8, 2013

100 Laurier Street, Gatineau, QC | 819-776-7010

civilization.ca/potato National tour sponsored by

Additional support provided by Debra Altshul-Stark and Brian Stark, and the Greater Milwaukee Foundation.

The Adventures of MR. POTATO HEAD exhibit was created by the Betty Brinn Children’s Museum in collaboration with Hasbro. MR. POTATO HEAD is a registered trademark of Hasbro, Inc. and is used with permission. © 2013 Hasbro. All rights reserved.

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18 a taste of summer 2013

SPINACH SALAD CONT'D. Salt and Pepper to taste ¼ cup Raspberry Vinaigrette Rinse then tear up the spinach leaves, and toss into a serving bowl. Top off with all the other salad ingredients. Finally Toss with raspberry vinaigrette Serves 1 Submitted by Nancy Turnbull, Orleans

Creamy Lakeside Slaw 1 lime ¾ cup regular or light mayonnaise 1 tsp celery salt 1 small jalapeno, seeded (optional) 1 ripe but firm mango 2 apples, such as Royal Gala 1 large red bell pepper, seeded 1 small Napa Cabbage 1 cup coarsely chopped cilantro Grate lime peel into a large salad bowl; add the juice from lime-3 tbsl Stir in mayonnaise and celery salt. Finely chop jalapeno and add mango (slice fruit from stone in long thick pieces), then cut into strips. Stir into dressing, peel and core apples, slice into julienne strips and stir in. Julienne red pepper and shred cabbage head, by slicing in crosswise, when shreds are separated you should have about 8 cups. Stir into the salad along with about ¾ cup chopped cilantro. It’s best to refrigerate until cold before serving, 1 hour. To make ahead simply slice the salad ingredients except for the apple and coriander. Sir up the dressing and refrigerate separately. All that’s left to do is slice the apples and toss everything together with coriander. Submitted by Eunice Thrasher, Kanata

2 teaspoons ground cumin ground cardamom 2 teaspoons Dijon mustard 1/4 teaspoon each: cinnamon, ground cloves, 1 teaspoon each: sugar, salt cayenne Ground coriander 2/3 cup vegetable oil 1. In large pot of boiling salted water, cook wild rice, covered for 10 minutes. Add lentils; boil for 20 minutes. Add orzo; boil for about 5 minutes, or just until tender. Drain well; transfer to large bowl. Stir in currants and onion; set aside 2. Dressing: In medium bowl, whisk together vinegar, cumin, mustard, sugar, salt, coriander, turmeric, paprika, nutmeg, cardamom, cinnamon, cloves and cayenne; whisk in oil. Pour over rice mixture; toss gently. Let salad cool completely; cover and refrigerate for at least 4 hours or up to 2 days. Just before serving, sprinkle with almonds. Submitted by Linda Lee, Ottawa

Broccoli Salad

Curried Lentil, Wild Rice & Orzo Salad

2 heads fresh broccoli, chopped 1 head fresh cauliflower, chopped 1/2 cup chopped red pepper 1/2 cup chopped green pepper 1/2 red onion, chopped 1/2 cup green olives 1 cup tomatoes, chopped 1 cup reduced fat sharp cheddarr cheese, shredded 1 cup reduced-fat ranch dressing Submitted by Laurette Sylvain, Ottawa

Makes 14 servings. 1 cup wild rice 1 cup currants 1 1/3 cups green or brown lentils 1/2 cup minced red onion 1 cup orzo pasta 2/3 cup tasted slivered almonds (optional) 1/2 cup white/red wine vinegar 1/2 teaspoon each: tumeric, paprika, nutmeg,

Broccoli Slaw CONT'D ON PAGE 21 1 package Broccoli Slaw (Loblaw’s sells this) 1 cup salted sunflower seeds ½ cup sliced almonds 6 green onions, diced 2 packages beef oriental noodles, broken in small pieces. (Ie: Ramen noodles) save seasoning for dressing Mix the following ingredients & pour over slaw:

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A frosty margarita and a bowl of pretzels is theme behind this summer dessert! Who said ice cream was for the kids!

Prep: 15min. Bake: 5 min Freeze 4 hours Makes 12 wedges 4 cups pretzel sticks 3 tbsp sugar

1/3 cup butter, melted 5 cups strawberry ice cream 1 lime 2 tbsp each tequila and orange ﬂavoured liqueur 1 cup sliced strawberries

Preheat oven to 425F (220C). In food processor pulse pretzels till coarsely ground. Put 1 1/4 cups in large bowl keeping out about 3 tbsp for garnish later, add sugar then the melted butter and stir till evenly moist. Firmly press against bottom and sides of 9 inch (23cm) pie plate. Bake in centre oven till ﬁrm about 5-7 minutes then put in freezer for about 20 mins. When crust is cool, place ice

cream into large bowl and cut into small chunks. Squeeze juice from lime into small bowl/stir in tequila&orange liqueurs then just stir that into ice cream till evenly mixed. Don’t worry if it’s lumpy but do NOT let it melt because you’ll lose all the delicious volume. Spoon into crust then tightly cover with Plastic Wrap and freeze at least 4 hours. You can keep overnight and up to 1 week but you must wrap also tightly in foil to do so. When the time to eat has arrived just unwrap and put on counter till ready for slicing. Add those pretzel sprinkles and well drained sliced fresh strawberries then if you wish. a taste of summer 2013 19

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20 a taste of summer 2013

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BROCCOLI SLAW CONT'D. ¾ cup salad oil or vegetable oil 1/3 cup sugar 1/3 cup vinegar Beef seasoning packages from oriental noodles. Submitted by K. Hodgson, Nepean

Macdaddy Macaroni Salad 4 cups uncooked elbow macaroni 1 cup Miracle Whip 2 tablespoons mustard 1/4 cup vinegar 2/3 cup white sugar 2 1/2 teaspoon salt 1/2 teaspoon pepper 1 medium onion, chopped 1 medium green pepper, chopped 1/2 cup carrot, grated 2 tablespoons pimento (optional) Cook macaroni until al dente (not completely soft). Drain and run under cold water to cool macaroni. Mix Miracle Whip, mustard, vinegar, sugar, salt and pepper together (yes, this will look a little iffy, but trust me it will be great!). Add in onion, green pepper, carrot, and pimento (if using). Mix all together with macaroni, put into container with lid and place in fridge over night (or at least a few hours for the flavors to mingle together). Submitted by Ashley Sears, Arnprior

Lemon & Tex Mex Marinated 6 Bean Avocado Salad

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One 19oz tin can of 6 bean mix (Metro carries the Selections brand) 1 and 1/2 cups frozen corn 1 cup red or green peppers chopped 1/2 cup red onion chopped 3 cloves garlic pressed 1/4 cup olive oil 1/4 cup fresh squeezed lemon juice 1 tsp Tex Mex seasoning by Pampered Chef 1 cup cherry tomatoes halved (add just before serving) 3 avocados chopped (add just before serving)

Rinse the beans and place in a medium size bowl. I recommend a bowl with a lid, as this recipe keeps well in the fridge for 3-4 days. Mix the corn, chopped bell pepper, and red onion in with the beans. In a small prep bowl add the pressed garlic, olive oil, lemon juice, and Tex Mex seasoning then whisk together. Pour oil mixture over the bean mixture. Season with salt and pepper to your liking. Enjoy! I make this salad up the night before and give it a quick stir when ready to serve at lunch or dinner the next day. If using for lunches, just portion about a cup of the salad into a small container, then add the tomatoes and avocado the morning you are packing your lunch. Want to make it a meal? Just add cubes of cooked chicken breast. This recipe makes approximately 6 cups. Submitted by Chelsea Wishart, Ottawa

Easy Summer Grape and Apple Salad 2 Royal Gala apples (or your favourite sweet apples) chopped fine 2 cups red or green seedless grapes halved 1 cup finely chopped celery 2 or 3 tsp. white sugar. 4 tbsp. mayonnaise ½ cup cashews or pecan halves Gently toss apples, grapes, celery, sugar and mayo. Place in a pretty bowl lined with crisp lettuce leaves. Sprinkle nuts on top. Serve immediately or refrigerate for no more than one hour. Submitted by Jack and Eleanor Hotchkiss, Arnprior CONT'D ON PAGE 23 This pasta salad is delicious and nutritious. It’s one that everybody in the family will absolutely love. 8 oz raw pasta (spirals or shells or macaroni or) 250 g 4 oz fresh green beans 120 g 2 cups cauliflower florets 500 ml 2 small carrots, sliced into rounds 2 12 oz cooked ham, julienne cut 360 g

Pasta Salad Deluxe

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PASTA SALAD DELUXE CONT'D. 5 oz skim cheese, cubed 150 g Â˝ cup sweet green or red peppers, chopped 125 ml Âź cup green onion, chopped 60 ml 1 jar (6 oz/170 ml) artichokes, chopped 1 1 tbsp dried dill weed 5 ml Dressing 2 tbsp wine vinegar 30 ml 1 tsp Dijon mustard 5 ml 2 tbsp olive oil 0 ml Âź cup low calorie Ranch style dressing 60 ml In a large pot of boiling water, cook pasta according to package directions or until al dente (i.e. tender but still firm). Drain and rinse under cold running water. Drain well. Crisp cook green beans, cauliflower and carrots. In a large bowl, combine cooked pasta, green beans, cauliflower, carrots, ham, cheese, sweet peppers, onion, artichokes, and dill weed. Prepare dressing by combining vinegar, mustard, oil and low calorie salad dressing. Pour over salad and toss well. Refrigerate until chilled.

(Salad can be covered and refrigerated for up to 2 days.) Just before serving, toss again. Serve on a bed of lettuce on individual dinner plates. Garnish with tomato wedges if desired. Yield: 6 servings (373 Calories per serving) Submitted by Linda R. Russell, Lanark ON CONT'D ON PAGE 27 1 cup quinoa 1 TBS olive oil 1 onion finely chopped 3 cloves garlic minced Salt and fresh ground pepper 2 cups vegetable stock or chicken stock 4 tomatoes Squirt of fresh lemon Âź cup parmesan cheese Âź c fresh basil thinly sliced Saved parmesan cheese for top.

Quinoa Salad

VEGGIE NUT BURGER (Makes 10 patties) Dorothy Wilson, Store Manager

The Healthy Choice. For You. For Life.

IIngredients di

Instructions:

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4HE NIGHT BEFORE SOAK ALMONDS AND HAZELNUTS IN WATER 7HEN YOU ARE READY TO PREPARE THE RECIPE THE NEXT DAY DRAIN AND RINSE THE NUTS /N A SMALL BAKING TRAY SPREAD THE CASHEWS IN A SINGLE EVEN LAYER ,IGHTLY TOAST THE CASHEWS IN A TOASTER OVEN OR UNDER A BROILER WATCH CAREFULLY TO MAKE SURE THEY DON T BURN 0RE HEAT OVEN TO ÂŞ& 3AUTĂ? THE SHALLOTS UNTIL JUST STARTING TO CARAMELIZE TRANSFER TO A LARGE BOWL 0ROCESS THE ALMONDS AND HAZELNUTS UNTIL lNELY CHOPPED TRANSFER TO THE BOWL 0ROCESS TOASTED CASHEWS UNTIL A lNE POWDER AND TRANSFER TO THE BOWL 0ROCESS THE VEGGIES UNTIL MIXED AND ARE ALMOST PASTE LIKE IN CONSISTENCY 4RANSFER TO THE BOWL !DD CASHEW BUTTER TO THE MIX SEASON WITH SALT AND PEPPER AND MIX WELL &ORM INTO PATTIES AND PLACE ON PARCHMENT PAPER ON A BAKING SHEET "AKE FOR ABOUT MINUTES EACH SIDE OR UNTIL THE DOWN SIDE HAS BROWNED !LLOW TO COOL

Ch k out www.rainbowfoods.ca Check i b f d for information on ďŹ&#x201A;yers and events

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2OUND OUT YOUR 'LUTEN &REE MEAL WITH 5DI S HAMBURGER BUNS /RGANICVILLE KETCHUP -AISON /RPHĂ?E MUSTARD &INISH OFF WITH A DELICIOUS 3PICE #AKE FROM A .AMASTE &OODS MIX All available at Rainbow Foods.

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CLASSES STARTING SOON

QUINOA SALAD CONT'D. Rinse quinoa well, drain and set aside. Heat oil in a sauce pan with tight fitting lid over medium heat. Add onion and sauté for about 3 minutes. Add garlic, pinch of salt and ¼ tsp of pepper. Sauté for 1 minute then add stock and bring to a boil, scraping bits stuck to the pan. Sir in quinoa and return to a boil. Stirring occasionally. Reduce heat to low and cover and simmer for 15 minutes or until quinoa is tender and liquid is absorbed. Remove from heat and sprinkle with tomatoes onto. Cover and let stand for 5 minutes. Gently stir tomatoes, parmesan cheese and ½ of basil with fork. Fluffing quinoa as you stir. Season to taste with salt and pepper. Sprinkle with parmesan cheese and remaining basil on top. Submitted by Kim Roach, Stittsville

Cold Pasta Salad Fresh vegetables of your choice.

Use the vegetables you like. We tend to use fresh: tomatoes cucumber red peppers Celery red onion Cook curly pasta, drain water. Spray with hot water in the sink, then spray with cold water, this way they will not stick together. Large bowl, pour in No Name Italian dressing (best one to use. It is thick) Toss in cold pasta; stir so the pasta is covered with the dressing. Put the bowl of pasta in the fridge. Wash and cut the vegetables. Put your prepared vegetables in the same bowl as the cooling pasta. Shake in "SALAD SUPREME"(find in the spice isle) to taste. At this point you may have to add a little more dressing. Stir well. Keep in fridge (a few hours) until ready to serve. Best used the same day it is made. Top with shredded cheese. Enjoy. A great cold dish for the summer. Submitted by Tish Giroux, Perth

Grilled Butterflied Leg of Lamb Ingredients: • • • • •

4 cloves garlic peeled 1 Tbsp dried rosemary leaves 1 Tbsp dried thyme 2 Tbsp soya sauce 1 Tbsp balsamic vinegar

• 2 Tbsp olive oil • Kosher salt and freshly ground black pepper • 1 boneless leg of lamb, 5 to 6 pounds, butterﬂied

Method:

MP Ottawa Centre

#304, 1306 Wellington Street, Ottawa K1Y 3B2 Email: paul.dewar@parl.gc.ca www.pauldewarmp.ca <T> 613-946-8682 <F> 613-946-8680

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1. Put garlic, rosemary, thyme, soya sauce, vinegar, oil into a food processor and pulse to combine. (If you don’t have a food processor, just chop the onions, garlic, and rosemary very well and combine with the rest.) 2. Sprinkle a generous amount of salt and pepper over the lamb. Spread marinade over all sides of the meat. Refrigerate for 1 to 2 hours. 3. Remove from fridge and leave for 20 minutes at room temperature 4. Put on BBQ, searing both side approx 4 min each side then turn down heat to low and let cook for an additional 35-45 minutes (depending on how thick, and how many pounds the roast is), until a meat thermometer inserted into the thickest part of the roast registers 130°F (for medium rare).

a taste of summer 2013 25

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26 a taste of summer 2013

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a taste of summer 2012 27

R0012097878

River Ward City Councillor ConseillĂ¨re, quartier RiviĂ¨re

Summer is here! What a wonderful time to enjoy the great outdoors with our family and friends. The next time you are hosting a party, you may want to try my Sour Cream Salsa Nacho Dip. My husband Paul and I serve this popular dip with our favourite nacho chips. This recipe is a huge hit with our friends and family and we hope that you enjoy it as much as we do!

Sour Cream Salsa Nacho Dip

Maria McRae

River Ward City Councillor ConseillĂ¨re, quartier RiviĂ¨re

Tel./TĂŠl.: 613-580-2486 Maria.McRae@ottawa.ca MariaMcRae.ca @CouncillorMcRae

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OlĂŠ!!

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28 a taste of summer 2013

Grilled Pattypan Squash Platter with Cherry Tomatoes and Nasturtiums 4 pattypan squash 20 or so cherry tomatoes 2 tbsp balsamic vinegar 2 tbsp olive oil 2 garlic cloves chopped Salt to taste a couple of handfuls of different colour nasturtium flowers and nasturtium leaves Cut the patty pan squash in half crosswise for maximum grilling surface. Brush with olive oil and grill over medium heat on the BBQ for a few minutes on each side until tender to a fork and nicely browned. Whisk the balsamic vinegar with the chopped garlic cloves and salt. Place the grilled squash on a pretty platter and drizzle with the vinegar, garlic and salt mixture. Scatter the cherry tomatoes and nasturtium flowers and leaves over the squash and serve warm or room temperature. Refrigerate any leftovers. Serves 4. Submitted by Valerie Gibson, Orleans

Oriental Mango Rice Salad 4 cups cooked long grain rice 1 Tbsp Finely chopped fresh garlic 1/3 chopped fresh coriander leaves 3 Tbsp Honey Mustard Mayonnaise (see the recipe below) 2â&#x20AC;&#x201C;3 Tbsp Sesame oil 11/3 cups diced fresh mango Salt to taste Âź cup toasted slivered almonds 1. Toss together rice and garlic. Add coriander and toss again. 2. Whisk together Honey Mustard Mayonnaise and sesame oil; drizzle over rice mixture and toss. 3. Fold in mango. Add salt to taste. 4. Just before serving, fold in almonds. Honey Mustard Mayonnaise (400 ml) 1Â˝ cups mayonnaise (not miracle whip) 2 Tbsp Dijon mustard 2Â˝-3 Tbsp. liquid honey

1/8 Tsp Crushed black peppercorns 1. Place mayonnaise in a small bowl. Whisk Dijon mustard into mayonnaise, and then honey according to the taste; combine. 2. Add crushed peppercorns to taste. 3. Refrigerate. (NOTE: I usually half the mayonnaise recipe and use most of it in the salad adjusting the sesame oil accordingly. This salad can be served warm or cold.) Submitted by Cheryl Hubert, Metcalfe,

Shrimp and Artichoke Pasta Salad CONT'D ON PAGE 31 The trick to this tasty sauce is to drain ain the artichoke marinade into a small glass bowl, allow it to stand until the oil floats to the top, then spoon out and reserve 4 tablespoons of the oil, and discard the vinegar. If there isnâ&#x20AC;&#x2122;t 4 tablespoons of oil, add a little extra virgin olive oil. 2 jars (6 oz. each) Marinated artichoke hearts, drained, reserving 4 tablespoons oil and coarsely chopped Â˝ cup black olives (Kalamata), pitted and coarsely chopped 1/2 Sweet red pepper, coarsely chopped 10 Grape or cherry tomatoes, quartered Âź cup diced red onion 1 large Garlic clove, finely chopped Â˝ teaspoon Dried oregano Â˝ teaspoon Crushed red pepper, or to taste Grated zest of one lemon 1 tablespoon Fresh lemon juice Â˝ teaspoon Salt, or to taste Freshly ground black pepper Âź cup Grated Parmesan cheese, plus extra for serving 1 pound Medium shrimp, cooked, peeled and deveined Âź cup fresh flat-leaf parsley, or fresh basil, coarsely chopped 8 ounces Penne or rotini 1. Combine artichokes, reserved oil from artichokes, olives, sweet red pepper, tomatoes, onion, garlic, oregano, crushed red pepper, lemon zest, lemon juice, salt, pepper, shrimp, and Parmesan cheese in pasta serving bowl. Set aside to warm to room temperature.

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www.tonygraham.com 30 a taste of summer 2013

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SHRIMP AND ARTICHOKE PASTA SALAD CONT'D. 2. Cook pasta according to package instructions. Drain, and add immediately to ingredients in pasta bowl. Sprinkle with parsley and toss. Serve with extra Parmesan cheese. Serves 2 to 4 Submitted by Carol Badenoch, Ottawa

Salsa Salad Âź cup pearl barley 1 cup water Dash of salt â&#x20AC;&#x201C; 2 cups cooked rice (long-grain white or brown) Â˝ cup each â&#x20AC;&#x201C; black beans and red kidney beans (cooked or canned) Â˝ cup each â&#x20AC;&#x201C; kernel corn, chopped celery, and chopped red or green peppers Âź cup chopped onion 2 tbsp chopped fresh coriander or parsley 2 tbsp chopped mild chilies (canned or fresh) optional Dressing 3 tbsp bottled salsa 1 tbsp olive oil 2 tsp white vinegar 1 tsp chili power Salt and pepper to taste In saucepan, combine barley, water and salt. Bring to a boil, reduce heat, cover and boil gently until tender but still slightly chewy, about 40 minutes. Drain any water that hasnâ&#x20AC;&#x2122;t been absorbed. In a bowl, combine barley, rice, beans, corn celery, peppers, onion, coriander, parsley and chilies (if using). Dressing: whisk ingredients together. Pour over salad and toss to mix. May be refrigerated, covered, for up to 2 days. Submitted by Mary Walker, Nepean

Macaroni Salad 4 cups uncooked elbow macaroni 1 cup mayonnaise Âź cup pure white vinegar 2/3 cup white sugar

2Â˝ Tbsp Dijon mustard 1Â˝ tsp salt Â˝ tsp fresh ground pepper 2 stalks celery, diced 1 green bell pepper, seeded and diced Âź cup grated carrot 1 tsp paprika Boil the macaroni for 11 minutes. Rinse with cold water and drain well. Add the celery, green pepper and carrot. In a separate bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Pour the dressing the macaroni, sprinkle with paprika and mix well. Submitted by Monica Robichaud, Ottawa

Main Courses Peanut Butter BBQ Sauce 1 cup of Peanut Butter Âź cup soya sauce Âź cup white wine vinegar Âź cup lemon juice 6 cloves garlic, chopped 1 tsp red pepper flakes 2 tsp ginger, finely chopped Mix together well. Baste as required, good with chicken. Refrigerate remainder. Submitted by Mary Shoup, Arnprior CONT'D ON PAGE 33

Coconut Chilli 5ml. (2 tsp.) canola oil 1 onion, chopped 2 cloves garlic, minced 15 ml. (1 tbsp.) chilli powder 5 ml. (1 tsp.) cumin 15ml. (1 tbsp) flour

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COCONUT CHILLI CONT'D. 177ml. (1 cup) chicken broth 59 ml. (Âź cup) coconut milk 796 ml. (28 oz) crushed or diced tomatoes 540 ml. (19 oz) kidney beans, rinsed well 1 small sweet potato, diced 1 cup fresh or frozen peas Âž lb. lean ground beef In non stick cookware brown ground beef and drain excess fat. Remove from pan and set aside. Over medium heat in same pan add canola oil then onions, garlic, and stir in chilli powder and cumin. Stir 1-2 minutes until well combined then add flour, stirring until well combined. Add chicken broth and coconut milk then tomatoes and sweet potato. Bring to a boil then simmer 15 min. until sweet potatoes are tender. Add ground beef, kidney beans, and peas and simmer a few more minutes to cook peas. Makes 6 generous servings. Submitted by Barb Daugherty, Kanata

Real Taco Pie Do you have leftover potatoes and no taco shells or tortillas? Then this is your recipe! I always have leftover mashed potatoes and now I know a way to use them! I love this because it is so simple, different, but tastes absolutely delicious! Ingredients 1/4 cup butter 2/3 cup milk 1 package taco seasoning mix 2 1/2 cups mashed potato flakes (you could also use left over mashed potatoes and omit the butter and milk) 1 pound ground beef 1/2 cup chopped onion 1/2 cup salsa 1 cup shredded lettuce 1 medium tomato, chopped 1 cup sharp cheddar cheese, shredded Sour cream, optional

1. Preheat oven to 350 degrees. In a medium sauce pan, melt butter. Add milk and 2 tablespoon taco seasoning. Remove from heat and add potato flakes until incorporated. Press mixture into the bottom of a 10-inch pan. 2. Bake for 7-10 minutes until it just BARELY turns golden brown. 3. In a medium skillet, cook beef and onions until beef is browned and cooked through. Drain. Add Salsa and remaining taco seasoning. Cook until bubbly. 4. Pour into crust. Bake for 15 minutes, or until crust is golden brown. 5. Let cool for 5 minutes. Top with cheese, lettuce, and tomatoes. Cut and serve with sour cream. Submitted by Diane Thomson, Arnpior

Chipotle Lime Steak (serves 2) 1 Flank steak or other grilling steak about 1 and a half to 2 pounds 1 tbsp of your favorite chipotle sauce 1 tbsp minced garlic 2 tsp Worcestershire sauce 1 tsp chilli powder (more or less depending on taste) 1 tsp pepper 1 tsp chopped fresh cilantro Juice from one lime Canola oil Create a marinade by combine all ingredients except the oil. Add the steak and let sit in fridge for 2-4 hours. Pat the steak dry with paper towel and lightly oil each side of the steak Grill the steak on at pre-heated barbeque set to medium to desired doneness, flipping every few minutes Slice and serve over a bed of grilled vegetables I like to use yellow and red peppers with some asparagus and red onion for a colourful dish. Roast up some potatoes for a side dish or just place the steak in some tortillas for some tasty wraps. Submitted by Victoria Richard, Stittsville

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Cool Veggie Pizza 1 pkg. of refrigerated crescent rolls 1 pkg. of cream cheese (softened) 1 1/2 tsp mayonnaise 1 clove garlic, pressed 2 tsp dried dill weed salt and ground black pepper, to taste 2 cups assorted vegetables such as broccoli, cucumber, red pepper, tomato, mushrooms, carrots, zucchini or yellow squash. 1 oz old cheddar cheese, grated (1/4 cup) 1. Preheat oven to 350 F/180 C. Unroll crescent roll dough and divide into triangles. Arrange triangles in a circle on a round pizza stone with the narrow ends towards the centre. Using lightly floured roller, roll out dough to a 12 inch/30 cm circle, press and seal perforations. Bake 1215 minutes or until light golden brown. Remove to cooling rack; cool completelely. 2. In a large bowl, combine cream cheese, mayonnaise, garlic pressed (use a garlic press) and seasonings; mix well. Spread cream cheese mixture evenly over top of crust. 3. To prepare vegetables, chop broccoli, cucumber and red pepper using a food chopper. Coarsely chop green onion and tomato. Slice mushrooms using an egg slicer. Thinly slice carrot and zucchini. 4. Sprinkle vegetables over top of pizza. Grate cheese evenly over pizza. Cut with a pizza cutter; serve with large serving spatula. Makes 9 servings Enjoy! Submitted by Rachel Anderson, Metcalfe

Asparagus Gruyere Tart 2 bunches (1lb. /500gram each) thin asparagus, thinned 1 pkg. (450g) puff pastry, thawed 2tbsp. Dijon mustard 1-1/2 cups (375ml) shredded gruyere cheese ½ tsp. (2ml) coarsely cracked pepper 1 egg 1 tbsp. (15 ml) milk Line 2 rimless baking sheets with parchment paper. Set aside. Steam asparagus until tender-crisp. (3 minutes). Chill in cold water and pat dry. Unroll each pastry sheet onto prepared pan. Spread evenly with mustard, leaving a 1 inch border. Arrange asparagus, side by side and alternating ends on mustard

da Santino’s Special Rack of Lamb

Take Out l Catering l Restaurant

1491 Merivale Road 613.723.2111

sprinkle with cheese and pepper. In a small bowl, beat egg with milk, brush over pastry border. Bake in 450 oven until puffed and golden and cheese is bubbly, 18 minutes. (Make ahead: Set aside for up to 6 hours. Cut into 6-8 pieces. Serve warm or cool. Submitted by Martha Cybanski, Manotick

Beans and Seafood Summer Stew Quick cooking, light substantial fare. 1 2/3 c. chopped onion (large onion) – may use the ready cut 1 Tbsp. olive oil 2 1/2 c. of chopped red pepper....may use the ready cut 2 1/2 cups of chopped green pepper- may use the ready cut 2 sticks of celery chopped 2 Tbsp. of minced garlic in oil, or 2 large cloves of garlic minced 15 oz. can of white beans 28 oz. can of diced tomatoes 1 tsp. of cumin 1/2 tsp. of coriander 1 tsp. of dried oregano leaves 1 tsp. of dried basil leaves 1/8 to 1/4 tsp. of cayenne 3 ounces of raw shrimp 3 ounces of any white fish such as cod, or flounder 3 ounces of scallops Sauté the onion in a large non- stick pan in hot oil. When onion softens, add the peppers, celery and garlic and continue to sauté for 2 to three minutes until peppers begin to soften. Drain and rinse the beans under cold water. Add the can of tomatoes and juice, plus the beans to the pan along with the herbs and spices. Stir well. Cover and continue cooking a few minutes longer until vegetables are soft. Rinse the fish and cut into large chunks. Rinse scallops and shrimp and add all fish to the pan. Tuck under the vegetables. Cover and continue cooking a few more minutes until all fish is cooked. Salt to taste. Serve over rice with a slice of crusty bread. Game plan: get your rice cooking while you start the recipe or use “Ready Rice” that is done in the microwave. If you use pre-cut vegetables from the grocery store, this is a quick and easy recipe that doesn’t require the oven to be put on. Serves 4. Submitted by Carol Enstrom, Stittsville

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Rack of Lamb with da Santino house rub* 2 tbs minced garlic 2 tbs chopped fresh rosemary ½ tsp thyme ½ tsp Hungarian paprika 1 tsp salt ¼ tsp black pepper 2 tbs olive oil Blend all together and rub over the rack of lamb 1 rack of lamb trimmed and frenched Heat olive oil, oven proof skittle over high heat s PLACE RACK OF LAMB IN HOT OIL WITH RUB 1- 2 minutes on each side s ARRANGE UPSIDE DOWN IN SKILLET ADD CUP WHITE WINE s ROAST THE LAMB IN DEGREE PRE HEATED OVEN 12-18 minutes s ,ET IT REST TO MINUTES CARVE AND SERVE *House rub can be used on any cuts of beef, or chicken.

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Grilled Monk Fish and Summer Salad Ozzie Osman, chef at Adam’s Apple Café & Vetta Osteria

Summer Salad

• 1 handful Arugula • ¼ radicchio, finely sliced • 1 lug balsamic vinegar • 3 lugs extra virgin olive oil • a little sea salt • freshly ground black pepper • 1 small handful Parmesan cheese, grated

Grilled Monk Fish

• sea salt • zest of plus a little juice 2 lemons • 1 sprig fresh rosemary, leaves picked • 4 x 200 g monkish fillets, from sustainable sources, ask your fishmonger • olive oil • 2 bunches Arugula Monkfish is a lovely meaty fish to cook, however it does contain a lot of milky juices. This can sometimes be a pain because they tend to come out during cooking, so instead of roasting, grilling or frying, you end up almost boiling the fish in its own juices. So what I tend to do to stop this is season the fish with salt before marinating and cooking. This draws out any excess moisture – then I just pat it dry, then marinate and cook. If you want to grill your monkfish you must butterfly the filet first. Mix the olive oil, lemon juice & zest and rosemary leaves and coat the fish for up to 4 hours before grilling. Grill on a 400º grill for approximately 3 minutes per side.

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Simple Sweet BBQ Beans

36 a taste of summer 2013

5 (398ml) cans beans with tomato sauce 1 ½ medium onions, coarsely chopped 1 cup brown sugar ¾ cup maple syrup ½ cup butter ¼ cup yellow mustard ½ cup ketchup ¼ Cup Worcestershire sauce 1/8 tsp cayenne pepper 1/8 green pepper, finely chopped Put beans in a large pot and add remaining ingredients. Cook over a low temperature for 2 hours on a BBQ grill or on a stove top, stirring occasionally to prevent sticking. Makes 8-10 servings. Submitted by Christel Mack

Mexican Taco Salad Topped Flatbread Pizza 1 lb. extra-lean ground beef cooked with chili seasoning (or you can always use chicken) 1 cup of salsa Habanera shredded cheese 1 large tomato, sliced Red onions, sliced 2 or 3 personal flatbread crust Mixed salad greens Ranch or Caesar dressing Heat oven to 400F Brown meat in a skillet; drain. Stir in salsa and then spread onto flatbread. Top with Cheese, tomatoes and onions. Place on a pan on the oven rack. Bake 8 to 10 minutes. Or until the crust is golden brown and the cheese in melted. Top with the mixed salad greens and drizzle with the dressing Submitted by Josee Crete Orleans

Juicy Grilled Corn on the Cob 1 gallon cold water 1/2 cup white sugar 1/2 cup salt 8 ears corn on the cob, husks and silk removed 1/2 cup softened butter, or to taste Salt and pepper to taste Pour the water into a large pot, and stir the sugar and 1/2 cup salt together until dissolved. Place the ears of corn into the pot, and allow to soak at least 30 minutes but no longer than 8 hours. 2. Preheat an outdoor grill for high heat, and lightly oil the grate. 3. Remove the corn from the soak and grill the ears, turning every 2 to 3 minutes to cook the kernels on all sides. Brush the grilled corn with butter, and season to taste with salt and pepper. Submitted by Lynne Carriere, Ottawa

2 tablespoons chopped fresh parsley 1 clove garlic, minced 1/2 teaspoon chopped fresh oregano 1/2 teaspoon ground black pepper 4 (4 ounce) tuna steaks 1. In a large non-reactive dish, mix together the orange juice, soy sauce, olive oil, lemon juice, parsley, garlic, oregano, and pepper. Place the tuna steaks in the marinade and turn to coat. Cover, and refrigerate for at least 30 minutes. 2. Preheat grill for high heat. 3. Lightly oil grill grate. Cook the tuna steaks for 5 to 6 minutes, then turn and baste with the marinade. Cook for an additional 5 minutes, or to desired doneness. Discard any remaining marinade. Submitted by Lynne Blouin, Ottawa

Microwave Loaded Potatoes

CONT'D ON PAGE 38 2 Tbsp sour cream 2 Tbsp Garlic & Herb Cream Cheese 2 slices turkey bacon (or regular bacon) 1 - 2 green onions Grated Cheddar cheese Wash potatoes and poke holes in skin with fork. Bake in microwave on high until fully cooked. Slice open and let cool slightly. Meanwhile, cook bacon in microwave until crisp. Crumble. Scoop potato out, leaving a little so skin stays intact. Mash potatoes and add remaining ingredients. Spoon back into 2 shells. Warm and serve. Can be made ahead and reheated when needed. Submitted by Judy Wilson, Arnprior

Chipotle Crusted Pork Tenderloin 1 teaspoon onion powder 1 teaspoon garlic powder 3 tablespoons chipotle Chile powder 1 1/2 teaspoons salt 4 tablespoons brown sugar 2 (3/4 pound) pork tenderloins 1. Preheat grill for medium-high heat.

Marinated Tuna Steak 1/4 cup orange juice 1/4 cup soy sauce 2 tablespoons olive oil 1 tablespoon lemon juice

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CHIPOTLE CRUSTED PORK TENDERLOIN CONT'D. 2. In a large resalable plastic bag, combine the onion powder, garlic powder, chipotle Chile powder, salt, and brown sugar. Place tenderloins in bag and shake, coating meat evenly. Refrigerate for 10 to 15 minutes. 3. Lightly oil grill grate, and arrange meat on grate. Cook for 20 minutes, turning meat every 5 minutes. Remove from grill, let stand for 5 to 10 minutes before slicing. Submitted by Nick Blouin, Ottawa

Indian Mango Curry Green Mangoes 250 Grams Cumin seeds 1/2 tsp Oil 1 tbsp Sugar 1 tbsp Green Chilies 4 Salt 3/4 tsp Coconut, (grated) 1/2 Onion, sliced 2.5 Garlic flakes 6 Pieces

Coriander seeds 1 tsp Turmeric powder 1/2 tsp Ginger 1 inch Glass of water 11. Peel green mangoes. 2. Slice each mango into small pieces, removing seed. 3. Wash and keep aside. 4. Grind together coconut, chilies, garlic, ginger, cumin and coriander. 5. Heat oil and fry onions till transparent. 6. Add ground mixture and stir-fry well, till oil begins to leave the masala (mixture). 7. Add mango slices and sugar Pour one glass of water. 8. Add salt and prepare on medium flame till mangoes are tender and curry thickens. Submitted by Mukesh Chona, Nepean

Chicken Kabobs Take 3 chicken breasts and pre-cook in a pan on the stove with olive oil and salt to just barely done then cube into 1 inch squares.

TANDOORI SALMON WITH BLACK BEAN AND MANGO SALSA

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1 can of black beans 1 table spoon each of: yellow and red peppers 2 green onions Â˝ a mango 2 table spoons of sweet chili Thai sauce 1 table spoon of fresh cilantro Patakâ&#x20AC;&#x2122;s tandoori paste Salt and pepper to taste

! !

38 a taste of summer 2013

Fine chop the peppers, green onions, the half of mango, cilantro and the coriander. Mix all the ingredients in a bowl and season with cumin, salt and pepper. Let it sit for a few hours. Season salmon with salt and pepper and cook it on the BBQ turning over every 3-4 minutes. Brush salmon with Patakâ&#x20AC;&#x2122;s tandoori paste during last part of cooking salmon. Internal Salmon temperature should be 110F 43.3C. Salsa is placed on bottom of plate and cooked salmon resting on top. Can be served with roast ďŹ ngerlings and seasonal vegetables. Serve and Enjoy.

Wash and cut up a large purple onion, 2 large red peppers, and 2 tomatoes into 1 inch sizes. Soak 6 or 7 wooden kabob skewers in warm water for half an hour. (While doing your chicken and veggie prep). Slide the food chunks onto the skewers in any order you please to make kabobs. Drizzle some BBQ sauce, salt, and Franks red hot sauce (sparingly) onto the kebobs Boil 1-1/2 cups of salted water with a healthy squirt of BBQ sauce in it. Just as it reaches a boil, remove from heat and add 1-1/2 cups of minute rice, stir briefly then cover it and let it sit. Spray Pam or similar “no stick” spray onto the clean BBQ Grill, then fire up the grill on low heat (never spray onto a lit BBQ). When the BBQ is well warmed up, place all the kebobs on the grill and close the lid. While you are waiting, take a few minutes to peel, and section an orange. After 5 minutes turn the kebobs and close the lid. Warm up your plates, and then spread a 3 inch wide line of the now cooked minute rice on to the plate Put 3 sections of the orange on both sides of the rice, then go to the BBQ, and lay the kabobs (as many as you like) on the rice, and pull out the skewers. Get a glass of wine…. Sit down at your patio table….enjoy! Submitted by Dick Conquer, Stittsville

Chicken Kabobs Depending on the number you want to make one large boneless breast would make 2-3 good size skewers. I use at least 2 large breasts serving 4-6 people cut in cubes and marinate them in the following recipe. 1/3 cup organic gluten free tamari 2/3 cup extra virgin olive oil 3-4 garlic cloves minced 2 tbsp of dry mustard 4 tbsp brown sugar juice from pineapple chunks or gingerale.

BROCCOLI SALAD • • • • • • • •

2 heads fresh broccoli 1 red onion 1/2 cup sunﬂower seeds 3/4 cup raisins 3/4 cup sliced almonds 1 light cup mayonnaise 1/2 cup white sugar 2 tablespoons white vinegar

1. Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices. Add the raisins, your favorite nuts and mix well. 2. To prepare the dressing, mix the mayonnaise, sugar and vinegar together un l smooth. S r into the salad, let chill and serve.

Make sure to puncture the chicken so the marinate can be absorbed well inside the cubes for optimum flavour. Marinate for 4-6 hrs. Or overnight and then alternate on the skewer with pineapple, mushrooms, peppers, onions, cherry tomatoes or whatever your passion is. Um, Um, delicious when cooked on the BBQ, medium heat rotating often for 20 mins. Serve with Quinos or your favorite rice. Your guests will be smacking their lips. Submitted by Elizabeth Julien, Orleans

Crabmeat Casserole 1/2 lb fresh mushrooms 1 medium onion 1 - 7oz can of crab meat 1 1/2 cups cooked white rice 1 cup shredded cheddar cheese 1/2 cup milk 3 tablespoons ketchup 1/2 teaspoon Worcestershire sauce 1/2 teaspoon salt 1/2 teaspoon pepper Sauté sliced mushrooms and chopped onion in 2 tablespoons margarine. When tender, add drained and flaked crabmeat and all remaining ingredients. Mix and turn into a greased 1 1/2 quart casserole dish. Stir together 1/4 cup ketchup and 1/2 cup of shredded cheddar cheese and spread on the top of casserole. Bake in a preheated 350 degree oven for 25 to 30 minutes. Serve with a fresh garden salad for a complete meal. Submitted by Gail Smith

Tangy Shrimp This is an refreshing cold shrimp appetizer that blends tangy citrus flavours with a hint of anise. 1 cup finely chopped fennel (about 1 medium)* 1 cup purchased cocktail sauce 2 tablespoons orange juice 1 1/2 tablespoons lemon juice 1 tablespoon grated orange peel 2 teaspoons grated lemon peel 1 teaspoon ground fennel seeds

Yasir Naqvi, MPP Ottawa Centre

Here to help you! Community Ofﬁce 109 Catherine Street, Ottawa ON K2P 0P4 T: 613-722-6414 | F: 613-722-6703 a ynaqvi.mpp.co@liberal.ola.org | www.yasirnaqvimpp.ca fb facebook.com/yasirnaqvimpp | tw @yasir_naqvi

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a taste of summer 2013 39

TANGY SHRIMP CONT'D. 1/4 teaspoon lemon-pepper seasoning salt 1/4 teaspoon white pepper 1/4 teaspoon black pepper 2 lb. shelled, deveined cooked large shrimp (21 to 30 count) Whisk all the ingredients, except for the shrimp, in a large bowl. Add the shrimp. Toss and coat the shrimp with the ingredients. Cover the bowl with plastic wrap and refrigerate the shrimp for at least 8 hours or overnight. Serve the shrimp at room temperature. *Fennel is a vegetable with a mild anise-like flavor. Submitted by Jill Carty, Stittsville

Kale Pesto Pasta 1 head garlic ¼ cup extra virgin olive oil Salt and pepper 1 pound spaghetti

1 bunch kale 1/3 cup grated Parmesan Juice from 1 lemon 1 tbsp Dijon 1 tsp anchovy paste e 1 tsp Worcestershire sauce 3 tbsp toasted pine nuts 1. Preheat oven to 400F. Cut the end off the garlic bulb, exposing the tops of the cloves. Place on a piece of foil and drizzle with oil, salt and pepper. Wrap the garlic up in the foil and roast for 45-50 minutes. Let cool, then squish out the garlic cloves from the skins into a food processor. 2. While the garlic is roasting, bring a large pot of water to a boil. Salt it, add the spaghetti and cook to al dente. Drain, reserving 1 cup of the

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starchy cooking water. 3. Bring another large pot of water to a boil. Add salt and the kale and cook for about a minute; drain and squeeze dry. 4. Add the kale, cheese, lemon juice, mustard, anchovy paste and Worcestershire sauce into a food processor with the garlic cloves and puree. Season with pepper. Add the pine nuts and about 1/4 cup of olive oil. Process, streaming in additional olive oil to form a thick pesto; season with salt. 5. In a pasta bowl, combine the pasta, pesto and reserved pasta cooking water; toss to combine. Serve with more cheese at the table. Submitted by Michelle Derouin, Metcalfe

40 minutes to remove fat and cook the meat. Drain. Pour Âž of the lemonade concentrate over the cooked ribs, (reserve the remaining Âź can of the lemonade for brushing sauce). Let the ribs marinate in the fridge for 1 to 4 hours. To make the brushing sauce, combine reserved lemonade concentrate and remaining ingredients. Cook the ribs on bbq at medium-low heat, brushing with the sauce and turning often, until golden brown. Serve with potato salad and corn on the cob. Submitted by Sandy Robertson, McDonalds Corners

Healthy Creamy Avocado Pasta

Hot Guac Burgers Topping: 2 grilled Jalapenos, chopped 2 Avocados 1 Garlic clove, minced 1 medium tomato chopped 1 tbsp cilantro Burgers: 4 Grilled hamburgers 4 slightly grilled hamburger buns Mash topping ingredients together. Thickly spread over burger and add your usual condiments if you want. Submitted by Penny Wheeler Chesterville

Honey Lemon Pork Ribs The Honey Lemon flavours are a nice change from the usual bottled sauce, and would be equally good on chicken. 12 oz can frozen concentrated lemonade 3 â&#x20AC;&#x201C;4 tbsp liquid honey 2 tbsp Dijon mustard 2 tbsp olive oil 2 tsp minced garlic (from a jar is fine) 2 to 3 lbs pork ribs, cut into serving pieces In a large pot, cover the ribs with cold water and simmer for 30 to

This delicious dish is creamy without the cream, rich without the calories and delicious beyond belief. This meal can be meaty with added chicken, vegetarian as is, vegan without the parmesan, and raw with a zucchini/carrot noodle substitute. 1 medium sized ripe avocado, pitted Juice from Â˝ a lemon 2 garlic cloves 1/2 tsp salt 1/4 cup Fresh Basil 2 tbsp extra virgin olive oil 2 servings of your choice of pasta (gluten-free, spelt, kamut, spinach or regular) Freshly ground black pepper to taste Parmesan cheese to taste Dried cranberries to taste 1. Bring several cups of water to a boil in a medium sized pot. Add in your pasta, reduce heat to medium, and cook until Al Dente, about 8-10 minutes. 2. Meanwhile, make the sauce by placing the garlic cloves, lemon juice, and olive oil into a blender. Blend until smooth. Now add in the pitted avocado, basil, and salt. Blend until smooth and creamy. 3. When pasta is done cooking, drain in a strainer and put pasta into a large bowl. Pour on the sauce and toss until fully combined. Garnish with black pepper, parmesan cheese and dried cranberries. Serve immediately. Serves 2. Submitted by Shannon Jorgensen Kanata

Ingredients: /

Summer Salad

2 cups pasta (penne, fusili, â&#x20AC;Ś) Â˝ cup mini carrots, cut in small slices Â˝ cup broccoli, cut in small florets Â˝ cup cauliflower, cut in small florets Â˝ cup celery, cut in small slices 2-3 shallots, finely diced 1 can of hearts of palm, and/or artichoke Favourite seasonings and herbs

Vinaigrette: Âž cup mayonnaise 1 tablespoon white wine vinegar Â˝ teaspoon sugar Or a creamy store bought vinaigrette

R0012106787

Preparation: 1- Cook the pasta according to the package directions. Rinse in cold water. Drain well and allow to cool. 2- For the vinaigrette, mix the mayonnaise, white wine vinegar and the sugar. 3- Mix together the pasta and vegetables. Cut up the hearts of palm and/or artichokes and mix with the pasta. Add the vinaigrette (quantity to taste). Season with favourite herbs.

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Roasted Vegetables on the BBQ

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This delicious colourful dish is an easy vegetarian dish or is a great accompaniment with steak. It’s best to marinate at least a few hours before so if you are having company you can prepare this well before they arrive. Cut up vegetables into approximately the same size then put in a large zip lock bag add balsamic vinaigrette salad dressing to coat. If you are using grape tomatoes you may want to put them in a separate bag as they don’t take as long to cook and you can add them later. Place in the fridge until one hour before cooking then bring to room temperature. BBQ in a perforated basket stirring often until roasted to your desired perfection. Feel free to add your favourite vegetables, but I like this combination for colour and flavour. 1 large sweet onion 1 small container of red grape tomatoes 1 green pepper 1 small container of mushrooms TIP - If I’m having a small group I usually put in mini potatoes in the basket first then add the rest of the vegetables part way through I add the tomatoes later as they don’t take as long to roast. One basket, great

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Desserts Homemade Ice Cream Drumsticks Great treat for the family! Get a paper cup and put chopped peanuts in the bottom, followed by a scoop of vanilla ice cream, some melted chocolate next, more peanuts and another scoop of ice cream, scoop of peanut butter and chopped Reese’s cups then one last scoop of ice cream! Put a Popsicle stick inside and freeze. When frozen tear off paper cup and Enjoy!!! You can mix also with different kinds of ice cream, nuts or chocolate! Submitted by Shelley Lynch, Stittsville

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Preheat oven to 400 F. Combine in saucepan 1 cup brown sugar 2 tbsp. Flour 1/8 tsp. salt 2 cups raisins 2 cups boiling water Bring to a boil. Simmer until raisins are plump and mixture begins to thicken. Stir constantly. Remove from heat and add 2 tbsp. lemon juice and 1 tsp. lemon rind. Cool and pour into pie crust. Add top crust. Bake 35 to 45 min. until crust is golden brown. Enjoy! Submitted by Noreen Murphy, Kanata

No Bake Peanut Butter Cheesecake Base: 1/4 cup Butter 2 snicker chocolate bars 2 1/2 cups rice crispy cereal Melt butter and chocolate bars over low heat. Stir in cereal. Press onto bottom of 10" spring form pan. Cool. Filling: 1 Pkg. 250 gram cream cheese 1 cup sweetened condensed milk 3/4 cup all natural peanut butter 1 teaspoon vanilla 2 tablespoons lemon juice 1 carton 500 ml whip cream (whipped until stiff) Cream cheese, add condensed milk and peanut butter. Mix well. Add vanilla and lemon juice. Fold in whipped cream. Spoon over base. Chocolate fudge sauce topping: 25 ml cocoa 1/2 cup sugar 40 ml evaporated milk 25 ml butter pinch of salt

1/4 tsp vanilla Mix well in sauce pan, stir continuously over medium heat until mixture boils. Continue stirring for approx. 2 min. until thick. Cool. Pour over cake. Enjoy! Submitted by Monica Saunders, Richmond

Coconut Bars Crust: 1/2 cup brown sugar 1 cup flour 1/2 cup butter Mix well and press into greased and floured 9 x 13 pan. Bake at 375 degrees for 15 minutes. Topping: 1 cup brown sugar 2 tablespoons flour 1/2 teaspoon salt 2 eggs 1 teaspoon vanilla 1 cup chopped walnuts 1 cup flaked coconut Mix well and spread over crust. Bake 20 minutes at 375. Cool. Dust with approx. 1/4 cup confectionerâ&#x20AC;&#x2122;s sugar. Submitted by Mark Sullivan, Ottawa

Anzac Biscuits (A traditional Australian biscuit) 1 cup flour 1 cup rolled oats 1 cup brown sugar 1/2 cup coconut 125 g butter 2 tblsp golden syrup 1 tblsp water 1/2 tsp baking soda Sift the flour into a bow. Add sugar, rolled oats and coconut. Melt butter in a saucepan and add the golden syrup and water. Stir the baking soda into the liquid mixture. Add the liquid to the dry ingredients and mix thoroughly. Place walnut-sized balls of mixture on a greased tray and bake at 175Â°c for 15-20 minutes. Biscuits will harden when cool Enjoy! Submitted by Louise Charron,Stittsville

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a taste of summer 2013 43

Strawberry Jell-O Dessert

Once the bottom layer is firmly set, in a medium bowl, beat together both envelopes of Dream Whip topping with 1 cup of cold Carnation Evaporated Milk and 1 teaspoon of Vanilla extract. Whip with an electric mixer on high speed until fluffy. Spread the Dream Whip over the bottom layer, and decorate the top with sliced fresh Strawberries. Chill in the refrigerator until ready to serve. It’s sweet, cool & refreshing, and the red & white color makes it the ideal dessert for Canada Day celebrations! Submitted by Mrs. Heather Marius, Ottawa

Summer-Fruit Pavlovas Preparation time: 15 minutes makes: 8 servings 1 pint strawberries 1/2 pint blueberries 1/2 pint raspberries, red or golden 2 tsp. granulated sugar or raspberry liqueur, such as Chambord 8 Easy Meringue Shells (see recipe below) or store-bought shells 1. Slice strawberries and place in a small bowl. Add blueberries, R0012111448

1 lb. of fresh Strawberries 2 packages of Strawberry Jell-O (3 oz., 85g each) 6-8 slices of White Bread, with crusts removed 2 envelopes of Dream Whip dessert topping mix 1 can of Carnation Evaporated Milk, chilled 1 tsp. Vanilla extract In an 8” square Pyrex dish, arrange pieces of white bread to completely fill the bottom of the dish. In a bowl, prepare both packages of Strawberry Jell-O as indicated on the box, until all crystals are fully dissolved. Gently pour the Jell-O mixture over the bread, and refrigerate until set.

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44 a taste of summer 2013

raspberries and sugar or liqueur. Toss gently. Berries can be covered and refrigerated for several hours before serving. 2. To serve, spoon berries into meringue shells and garnish with mint leaves.

Easy Meringue Shells

Preparation time: 15 minutes Baking time: 1 hour Standing time: 1 hour makes: 8 individual shells 4 egg whites 1/2 tsp. vanilla Generous pinches of cream of tartar and salt 2/3 cup granulated sugar 1. Preheat oven to 225F. Line a baking sheet with parchment or brown paper. Place egg whites in a large mixing bowl. Add vanilla, cream of tartar and salt. Beat with an electric mixer on medium-low speed until frothy. Then, increase speed to medium and whip egg whites until soft peaks form when beaters are lifted. 2. While beating continuously on medium speed, gradually add sugar, 1 tablespoon at a time. Continue beating until peaks hold when beaters are lifted. If desired, spoon the meringue into a piping bag with a round or star-shaped tip. 3. Spoon or pipe meringue into 8 individual nests on a baking sheet. Bake in centre of oven for about 1 hour. Then, turn oven off and leave meringues in oven for at least 1 more hour, preferably overnight. Serve meringues filled with cream, a mix of summer fruit and/or lemon curd. Submitted by Pina Floccari, Ottawa

Black Forest Cake Cake: 2 cups flour 2 cups sugar 3/4 cups cocoa powder 1 1/2 teaspoons baking powder 3/4 teaspoons baking soda 3/4 teaspoons salt 4 eggs 1/2 + 1 tablespoon vegetable oil 1 tablespoon vanilla Grease and flour 10" spring form. Mix all ingredients until well mixed with spoon or fork. Batter will be dry

and crumbly. Press into prepared pan and bake at 350 degrees for 40 minutes. Test with pick to be sure cake is baked. Topping: 1 container 500 ml whip cream Whipped until stiff 1 can cherry pie filling. Cool cake completely, cut through middle to make two layers. Fill middle with cherry pie filling (reserve some for topping) and a good thick layer of whipped cream. Put top layer back on and spread with remaining whipped cream reserve about 1/4 cup to pipe around edges. Put remaining pie filling on top and decorate with remaining cream. Enjoy! Submitted by Eva Schneider, Ottawa

Blueberry Buckle 1/4 cup softened butter or margarine 1/2 cup granulated sugar 1 egg 1 cup all-purpose flour 1-1/2 tsp. baking powder 1/4 tsp. salt 1/3 cup milk 2 cups fresh or frozen blueberries Topping: Cream butter and sugar well. Beat in egg Stir in flour, baking powder and salt. Add milk and mix. Spread in greased 8x8 inch pan. Spread blueberries over top. Topping: Mix all 4 ingredients together until crumbly. Scatter over blueberries. Bake in 350 degree oven for 40-50 minutes until done. It should show signs of Pulling away from edge of pan. Serves 9. Submitted by Elsie Quin, Orleans

Tasty Pasta Salad - Perfect for a picnic or BBQ ¼ bag of bow tie pasta (cook and drain, let cool) 3 garlic cloves (chopped) Handful of yellow and red cherry tomatoes (leave whole) ½ cup of black sliced pitted olives (drain juice) 1 English cucumber (remove skin and slice in to small pieces)

½ red and ½ orange sweet peppers (remove seeds and cut into small pieces) Mix in either Italian zesty or Greek Salad dressing Handful of fresh cilantro (chop and toss in after dressing). Refrigerate Can make the day before and lasts 2-3 in fridge

recipe_R0012092828

Kelly’s Pick... “to make your picnic perfect”

Store Owner Kelly Ross a taste of summer 2013 45

Quicker that Rice Krispies Treats 3 cups corn flakes, crushed 1 cup crunchy peanut butter 1/2 cup sugar 1/2 cup white corn syrup 6 ounces chocolate chips. 1. Heat peanut butter, sugar and corn syrup over low heat to melt. Stir in cereal. 2. Pat into an 8x8 lightly greased pan. (I line my pan with foil and then lightly spray it. When it is time to cut them, the foil lifts right out.) 3. Melt chocolate chips over low heat or in microwave and spread over top. Cool until firm. Submitted by Debbie Claydon, Stittsville

Pineapple Coconut Cheesecake Delight 1 pre made graham cracker pie crust 1 (8oz pkg) regular cream cheese softened 1/2 cup sugar Half a teaspoon vanilla extract 1 can crushed pineapple drained 1/2 of large container of cool whip softened 3/4 cup coconut shavings 1. In a large bowl, Cream softened cream cheese, vanilla and sugar together till smooth. 2. Drain 1 can crushed pineapple 3. Stir in pineapple with cream cheese mix. 4. Fold in the 1/2 container of cool whip to not mix too much. 5. Pour into graham cracker pie shell. 6. Sprinkle coconut shavings on top. 7. Freeze for 3 hours or overnight. Keep frozen until 1 hour before serving. Makes 8-10 slices. Submitted by Amanda Desjardins

Rhubarb Custard Pie 4 1/2 cups rhubarb (cut up into pieces) 1 cup white sugar 1/4 cup frozen orange juice undiluted 1 Tbsp butter 3 Tbsp flour

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auto service

3 eggs, beaten 1 deep dish pie crust In a bowl, mix together sugar, orange juice, butter and flour. Add beaten eggs and mix together, Add cut-up rhubarb and mix. Pour into pastry shell. Bake at 400 degrees for 10 to 15 minutes. Reduce heat to 350 degrees for 30-40 minutes or until rhubarb is tender and custard is set and golden on top. Enjoy Submitted by Irene Lajeunesse, Kanata

Rhubarb Crisp Serves 4 or 5 4 cups of rhubarb (cut in 1” pieces) 2/3 cup sugar 2 tsp grated orange rind 1 tsp cornstarch Topping ½ cup Brown Sugar ½ cup rolled Oats ½ tsp cinnamon ½ cup all purpose flour 1/3 cup coconut 1/3 cup butter or margarine Preheat oven to 350 degrees Combine Rhubarb, sugar, orange rind and cornstarch in a greased baking dish. Combine brown sugar, rolled oats, cinnamon, flour & coconut. Cut in butter until crumbly, sprinkle topping evenly over rhubarb, bake for 40 minutes Serve warm with whipped cream or ice cream. Note: could use Bumble Berry for this recipe as well. Submitted by Mabel Adam, Ottawa

Cranberry Cookies Makes 6 dozen 1 cup butter ¾ cups packed brown sugar 1 pkg (4serving) vanilla instant pudding ¼ cup white sugar 1 tsp ground cinnamon 1 tsp vanilla ½ tsp ground nutmeg

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Councillor, Orléans Ward

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Conseiller, quartier Orléans

Shaping our future together Ensemble, formons notre avenir

Buy local, Eat local, Stay local! www.bobmonette.ca Bob.Monette@ottawa.ca 613-580-2471 R0012106131

2 eggs 2 ¼ cup all purpose flour 1 tsp baking soda 1 pkg (9oz) dried cranberries Preheat oven to 350 degrees Beat butter, brown sugar, pudding mix, granulated sugar, cinnamon, vanilla pudding mix, Granulated sugar, cinnamon, vanilla, nutmeg in a large bowl with electric mixer at medium speed until light and fluffy. Add eggs one at a time, beating well after each addition. Gradually add flour and baking soda beating at low speed until blended. Stir in Cranberries, drop dough by round teaspoonfuls onto ungreased cookie sheet. Bake 10 minutes or till light brown. Cool 2 minutes, remove to rack. Submitted by Lois Robbins, Arnprior

Lemon Almond Bars ¾ cup butter softened ½ cup granulated sugar ¼ tsp salt 2 cups all purpose flour In a bowl cream together butter, sugar and salt until light. Stir in flour. Press into 13x9 inch baking pan. Bake at 325 degree oven, for about 35 minutes or until golden Topping: 4 eggs 1 ½ cup granulated sugar ¼ cup all purpose flour 2 tbsp grated lemon rind 1/3 cup lemon juice 1 ½ cups sliced almonds In Bowl whisk together eggs, sugar, flour, lemon rind, lemon juice until smooth. Pour over base. Sprinkle with Almonds and Bake for 20-25 minutes or until set. Let cool on rack, cut into bars, makes about 30 bars Submitted by Marg Phillimore, Nepean

Pumpkin Spice Loaf

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591 March Rd, Kanata, Ontario

3 Scor Chocolate Bars 1 Package of Instant Vanilla Pudding 1 Bottle of Butterscotch Sauce 1 Container of Cool Whip 1 Graham Wafer Crust Put Scor Bars in freezer for awhile Pour Butterscotch sauce into Graham wafer Crust, mix Vanilla Pudding with direction on package. Mash Scor Bars into tiny pieces with rolling pin. Put ingredients in bowl and stir up, then pour into graham wafer curst and put in the freezer. Take out 10 minutes before eating. So good, taste like real ice cream Submitted by Gail Denton, Carleton Place

1 cup of Chopped Pecans 1 ¼ cup of Melted Butter Mix the above together, press into 9x13 pan Bake 25 minutes, at 350 cool & cover & put into fridge overnight Filling 8oz package Cream cheese CONT'D ON PAGE 48

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Scor Bar Ice Cream Pie

Easy Creamy Dessert

3 cup sifted all purpose flour 2 tsp baking powder 2 tsp baking soda 1 tsp salt

GALE REAL ESTATE

2 tsp cinnamon 1 ½ tsp ginger 1 tsp nutmeg 1 tsp cloves 4 eggs 1 ½ cup white sugar ½ cup corn syrup 1 cup oil 2 cups canned pumpkin or your own pumpkin puree 1 cup raisins 1 cup chopped nuts Sift together the flour, baking powder, baking soda, salt and spices. In large beater bowl, beat eggs until light, gradually adding sugar. Add corn syrup, oil and pumpkin and beat well. Remove beaters and fold in sifted flour mixture until batter is smooth, add raisins and nuts. Line 2 standard loaf pans with buttered wax paper and turn batter into them. Bake at 325 degrees for about 65 minutes. Test for doneness by inserting toothpick at center. If it comes out dry, loaf is done. The loaves crack a little on top, but this does no harm. Cool 5 minutes in pans. Turn out on cake rack to cool. Peeling off wax paper, cool completely. Freeze one and store for future use. Use sharp knife to slice cooled loaf. Submitted by Margaret Bahm, Arnprior

a taste of summer 2013 47

EASY CREAMY DESSERT CONT'D. ½ to ¾ cup icing sugar 1 large container of cool whip 1 small package of instant vanilla & 1 small package of instant chocolate pudding 3 cups of milk & 1 dark chocolate bar Mix cream cheese & icing sugar together. Add 1 cup of cool whip, mix well. Spread on top of the first mixture that in your pan, you can put this in the fridge for awhile Combine Vanilla & chocolate pudding with the 3 cups of milk (do not follow the instructions on the pudding package). Spread that on top of your 2nd mixture. Spread remaining cool whip on top of your pudding mixture in the pan, refrigerate for awhile Shred chocolate bar on top of the cool whip, cover with plastic wrap and refrigerate until ready to serve. Submitted by Judy Turner, Ottawa

Speedy Cookie Treats Keep boxes of Cake mix on hand and you will be only 30 minutes away from warm cookies. Combine mix of your choice ½ cup vegetable oil and 2 large eggs and your cake mix. Drop by teaspoon onto a cookie sheet to bake 350 degrees, for 10 minutes. Add variations to this dough such as: chocolate chips, nuts and fruit for a special treat Submitted by Marguerite Camelon, Perth.

Lemon Glacier Bars Makes 15 bars Cooking time 35 minutes 1 (18-25oz) package lemon cake mix 2 large eggs, divided 1/3 cup vegetable oil 1 (8oz package) cream cheese, softened 1/3 cup sugar 2 teaspoons of Lemon Juice Preheat oven to 350 degrees. In a large mixing bowl, combine cake mix, 1 egg and oil; beat at medium speed with an electric mixer until crumbly. Reserve 1 cup cake mixture for topping. Press remaining cake mixture into an ungreased 9x13 inch baking pan. Bake 12 minutes, or until lightly browned Beat Cream cheese at medium speed until creamy, add sugar, remaining egg and lemon juice, beating until smooth, pour cream

cheese mixture over baked crust, and sprinkle with reserved cake mixture. Bake uncovered an additional 20-22 minutes or until lightly browned. Let cool slightly, cover and chill. Cut into bars before serving Submitted by Veronica Gariepy, Nepean

Drumstick Cake Part1: Base 2 cups vanilla wafers (Nilla) crushed very fine ½ cup melted margarine 2 tsp softened smooth peanut butter ½ cup peanuts (chopped fine) Mix together and press all but ¼ cup into 9x13 inch pan. Drizzle chocolate sundae sauce over base (I used PC squirt bottle which works great). Put in the freezer while working on the rest. Part 2: 8oz package of cream cheese, softened to room temperature ½ cup softened peanut butter 3 eggs ½ cup white sugar 2 tsp vanilla Cream together all of part 2 Part 3: 1 large container of Cool Whip (thawed) Fold Cool Whip into Part 2, by hand. Spread over base, drizzle more sundae sauce over all, top With reserved crumbs. Place in freezer overnight or at least 8 hours. It is recommended to take out 30 minutes before serving, but you can cut it right out of the freezer with no problem. Submitted by Carol Armstrong, Perth

Strawberry Torte (great for the upcoming strawberry season!) 3 oz melted butter 3/4 c. castor sugar (found at bulk barn) 15 ox light cream 1/4 cup white wine 6 ox digestive biscuits (you may use 1 1/2 cups of graham crackers instead) 1 lb strawberries 1 oz gelatin Grease cake pan with 1 tsp butter. Combine crumbs with the remaining

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melted butter and 1/2 of the sugar. Lightly press into bottom of pan and halfway up sides. With 1/2 the strawberries crushed, slice the remaining berries and add the two together. Stir in cream and remaining sugar. In double boiler, soften the gelatin in wine. Place on simmer. Stir well until gelatin is dissolved. Remove from heat. Pour mixture into pan, chill until cold and set (2 hours). Remove from pan and serve as soon as possible. Submitted by Debbie Claydon, Stittsville,

Decadent Ice Cream Dessert

Lemon Delight 2 cups Graham Cracker Crumbs ½ cup butter ½ cup brown sugar Melt butter and combine crumbs and brown sugar. Press ¾ of the mixture into a 9x12 pan. 1 can of Evaporated Milk, 370 ml, well chilled ½ cup sugar 1 t. lemon juice Lemon Jell-O, 4 serving size Dissolve Jell-O in ½ cup boiling water and cool. Whip chilled milk until double in bulk. Add sugar, lemon juice and cooled Jell-O mixture and mix well. Pour over crust and sprinkle remaining crumb mixture over top. Chill well until firm. Make a really light dessert. Substitute with other flavours of Jell-O, if desired. Submitted by Laurie Waddell, Almonte

Fruit Salsa with Cinnamon Chips

3 cups of cornflakes. Slightly crushed 1 cup of flaked coconut 1/2 cup of soft butter 1/2 cup of toasted almonds (optional) 1 cup of brown sugar 2 litres of vanilla ice cream (approx. less can be used) Cream the butter and sugar. Add the rest of the ingredients, except the ice cream. Spread approx. half the mixture in a 9X11 baking dish. Cover with the ice cream. Spread remaining mixture over the ice cream and keep in freezer. Hint...bring the ice cream to the "beginning to thaw" stage before spreading. Submitted by Evie Nugent, Richmond

2 kiwis, peeled and diced 2 Golden Delicious apples - peeled, cored and diced 8 ounces raspberries 1 (16 oz) carton of strawberries, diced 2 tablespoons white sugar 1 tablespoon brown sugar 3 tablespoons fruit preserves, any flavor (I used strawberry) 10 (10 inch) flour tortillas Melted butter or butter flavored cooking spray Cinnamon sugar: 1 cup white sugar 2 Tablespoons cinnamon 1. In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes. 2. Preheat oven to 350 degrees. 3. Coat one side of each flour tortilla with melted butter or butter flavored cooking spray. Sprinkle tortillas with desired amount of cinnamon sugar. Cut into wedges and arrange in a single layer on a large baking sheet. Spray again with cooking spray (not necessary if using melted butter). 4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture. Submitted by Julie Keogh

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Save the date! Kanata North Community Picnic, July 17, 2013 Sandwell Green Park. Enjoy free food and entertainment. Marianne Wilkinson Councillor, Ward 4 - Kanata North City of Ottawa 110 Laurier Ave. West, Ottawa, ON K1P 1J1 tel.: 613-580-2474 fax: 613-580-2514 e-mail: Marianne.Wilkinson@ottawa.ca www.mariannewilkinson.com @marianne4kanata R0012095117

R0012106804

Richard Kent MSc. Aud(c) Registered Audiologist

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613-726-7098 www.nepeanhearing.ca a taste of summer 2013 49

Make the sauce by combining the sugar, butter, reserved peach juice and pinch of salt in a pot. Bring to a boil, stirring occasional for about 2 – 3 minutes, until sugar is dissolved. Remove from heat. Fill tortillas with the cooked peaches and arrange in a single layer in a greased 9×13 pan. Combine remaining sugar with cinnamon and sprinkle half over the filled tortillas. Pour the warm sauce over the top and cover with foil. Let stand a room temperature for 30 minutes. Preheat oven to 325F. Remove foil from pan and sprinkle enchiladas with remaining cinnamon sugar. Bake for one hour, uncovered, until bubbly. Let stand 5 – 10 minutes before serving. Serve with vanilla ice Submitted by Rebecca Smart

Caramel Pecan Ice Cream Dessert

Perfect Peach Enchiladas Move over peach pie. Look out peach cobbler. Say hello to the perfect summer dessert – peach enchiladas. A scrumptious peach mixture, wrapped in tortillas covered in a delectable butter sauce and baked with a little cinnamon sugar. Filling: 6 cups peeled and sliced peaches (approx. 8 peaches) 1 cup sugar juice of half a lemon Sauce: 2 sticks unsalted butter 1 cup sugar pinch salt 8 – 10 medium flour tortillas Topping: ¼ cup sugar 1 ½ tsp cinnamon Place the sliced peaches in a large pot and add just enough water to cover. Stir in the 1 cup sugar and lemon juice and bring to a boil. Reduce heat to low and simmer, uncovered, until peaches are soft and most of the water has cooked down; about 20 minutes. Remove peaches with a slotted spoon and reserve 1/2 cup juice.

Delicious make-ahead dessert that is perfect for summer! 1 3/4 cups all purpose flour 1 cup chopped pecans 1 cup brown sugar 1 cut rolled oats 1 cup margarine, melted 1 1/2 cups caramel sundae sauce (approx 360 ml) 2 litre ice crea (butterscotch ripple or vanilla), slightly softened Combine flour, pecans, b rown sugar and oats in a large bowl.. Add melted margarine and mex well (I use my food processor). Pat in a layer on large cookie sheet with sides. Bake at 400 degrees, stirring occasionally for about 15 minutes or until golden. Crumble while warm. Let cool. Press half of crumb mixture into 9" x 13" pan. Drizzle wih half the caramel sauce. Spread with ice cream (soften on low power in microwave). Spread remainder of crumbs over ice cream and drizzle rest of caramel sauce on top. Freeze until ready to serve.

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a taste of summer 2013 51

Fire up the energy savings this summer Summer is here, and the time is right for relaxing, entertaining – and saving energy. Here are some quick and easy tips for reducing your electricity use this summer.

Get that old fridge picked up free and save up to $125 a year. Visit hydroottawa.com/fridge.

Turn off that oven and use your outdoor grill for cooking.

Use CFL or LED lighting around your house. Save the cleanup for later: run your dishwasher in off-peak hours. Install ceiling fans and set the fan to force air down in summer.

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