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Recipes
Pizza Margherita
By KeyIngredient
1. Pour 3/4 cup warm water in the bowl of a stand mixer with dough hook attached
- 1 cup 1 cup warm water (100° to 110°), divided
- 10 ounces 10 ounces bread flour (about 2 cups plus 2 tablespoons)
- 1 package 1 package dry yeast (about 2 1/4 teaspoons)
- 4 teaspoons 4 teaspoons olive oil
- 3/4 teaspoon 3/4 teaspoon kosher salt, divided
- Cooking spray
- 1 tablespoon 1 tablespoon yellow cornmeal
- 3/4 cup 3/4 cup Basic Pizza Sauce
- 1 1/4 cups 1 1/4 cups (5 ounces) thinly sliced fresh mozzarella cheese
- 1/3 cup 1/3 cup small fresh basil leaves
- Basic Pizza Sauce
- 2 tablespoons 2 tablespoons extra-virgin olive oil
- 5 5 garlic cloves, minced
- 1 (28-ounce) can 1 (28-ounce) can San Marzano tomatoes
- 1/2 teaspoon 1/2 teaspoon kosher salt
- 1/2 teaspoon 1/2 teaspoon dried oregano
- Preparation
Gruyere and Spinach Breakfast Rolls
By KeyIngredient
1. Preheat oven to 375. Coat 8 in
- 1 T olive oil
- 5 med. sacllions, green and white parts, chopped
- 2 large plum tomatoes, diced
- 3/4 tsp dried sage
- 4 1/2 cup loosely packed baby spinach leaves
- 1 (8 oz) pkg reduced fat crescent rolls
- 1/2 cup shredded Gruyere cheese
- pepper and salt to taste
Awesome and Easy Creamy Corn Casserole
By KeyIngredient
Preheat oven to 350 degrees F (175 degrees C), and lightly grease a 9x9 inch baking dish
- 1/2 cup butter, melted
- 2 eggs, beaten
- 1 (8.5 ounce) package dry corn bread mix
- 1 (15 ounce) can whole kernel corn, drained
- 1 (14.75 ounce) can creamed corn
- 1 cup sour cream
Moroccan Baked Chicken w/Dried Apricots & Lemon
By KeyIngredient
You will want to use a small Dutch oven for this dish—one that fits the chicken fairly tightly
- 2 tsp (10 mL) ground ginger
- 1/2 tsp (2 mL) crushed red pepper flakes or to taste
- 2 tsp (10 mL) ground cumin
- 2 tsp (10 mL) paprika
- 1 tsp (5 mL) cinnamon
- 1 tsp (5 mL) turmeric
- 2 tbsp (30 mL) olive oil
- 1 whole chicken
- Salt and freshly ground pepper
- 2 onions, thinly sliced
- 1 tbsp (15 mL) chopped garlic
- 2 tbsp (30 mL) lemon juice
- 1/2 cup (125 mL) chicken stock or water
- 1/2 cup (125 mL) sliced dried apricots
- 1/2 tsp (2 mL) grated lemon rind
- 2 tbsp (30 mL) chopped parsley
- 2 tbsp (30 mL) chopped fresh coriander
Chicken Curry Cashew
By KeyIngredient
Toasted cashews provide the amazing texture and flavour for this simple, creamy curry sauce
- 3/4 cup (175 mL) roasted, salted cashews 1/3 cup (80 mL) plain yogurt
- 1/4 cup (60 mL) roughly chopped cilantro
- 1 tbsp (15 mL) chopped fresh peeled ginger root
- 1 tbsp (15 mL) mild or hot curry paste 1 tbsp (15 mL) light brown sugar
- 1/2 tsp (2 mL) each salt and fresh cracked pepper
- 1 tbsp (15 mL) canola oil
- 2 lbs (1 kg) chicken thighs (8 pieces) 1/2 cup (125 mL) chicken broth
New England Clam Chowder
By KeyIngredient
Set fine-mesh strainer over 4 cup measuring cup
- 1 1/2 lb. fresh or frozen (thawed) cooked chopped clams
- 12 oz. bacon, chopped
- 1/3 c. all-purpose flour
- 1 large Spanish onion, finely chopped
- 1 medium carrot, finely chopped
- 1 large stalk celery, finely chopped
- 3 lb. russet potatoes, peeled and chopped
- 4 c. bottled clam juice
- 1/2 c. heavy cream
- 1 tbsp. Worcestershire sauce
- 1/2 tbsp. hot sauce (such as Tabasco)
- 1 tsp. fresh thyme leaves
Chicken Cobbler
By KeyIngredient
Make Chicken and Broth first
- 1 ⁄2 cup butter, divided
- 1 cup chopped celery
- 1 cup chopped carrots
- 1 cup chopped onion
- 1 (8-ounce) package sliced fresh mushrooms
- 1 cup frozen peas, thawed
- 2 ⁄3 cup all-purpose flour
- 4 cups reserved chicken broth
- 1 ⁄2 cup heavy whipping cream
- 4 cups reserved chopped cooked chicken
- 1 tablespoon minced fresh thyme
- 11 ⁄2 teaspoons salt
- 1 teaspoon ground black pepper
- 2 (7.5-ounce) bags complete buttermilk biscuit mix (Bisquick)
- 2/3 cup shredded Parmesan cheese
- 2/3 cup shredded Cheddar Cheese
- 1 cup whole milk
- 1 (4 1/2-pound) chicken, giblets removed
- 2 stalks celery cut into large pieces
- 1 onion, quartered
- 1/4 cup chopped parsley
- 4 sprigs fresh thyme
- 2 bay leaves
- 1 tablespoon salt
- 1/2 teaspoon ground black pepper
Pasta Salad w/Shrimp
By KeyIngredient
1. Cook pasta 2 min. less than label - Add shrimp and cook 2 to 3 min
- 1 # gemelli or cavatappi pasta
- 1 # shrimp
- 1 lemon
- 1/4 c ev olive oil
- 2 T white wine vinegar
- 2 T chopped fresh dill
- 1 T capers, rinsed, drained, and chopped
- 1 T Dijon mustard
- 1 clove garlic, crushed
- 1 pint multicolored grape tomatoes
- 1/2 seedless (English)cucumber, thinly sliced into half-moons
Bistro-Style Short Ribs
By KeyIngredient
Preheat a cast iron grill or outdoor grill
- 3 tablespoons extra-virgin olive oil
- 4 pounds short ribs, in 1 long piece or at least in pairs
- Kosher salt and freshly ground black pepper
- 1 medium onion, chopped
- 2 carrots, chopped
- 1 large tomato, quartered
- 3 ribs celery
- 1/2 head garlic, peeled
- 1/4 bunch fresh thyme
- 1 1/2 cups dry red wine
- 2 cups low-sodium, organic beef stock
- 4 tablespoons chopped flat-leaf parsley
Mushrooms - Creamy Spinach Stuffed Mushrooms
By KeyIngredient
Portobello mushrooms stuffed with creamy garlic spinach, then topped with grated parmesan - the perfect summer lunc
- 10 medium / 5 large portobello mushrooms (approx 350-400g)*
- 3 tablespoons butter, divided
- 2 teaspoons garlic puree (or crushed garlic)
- 200 g baby spinach leaves
- 3-4 tablespoons sour cream (or could use softened cream cheese)
- 4-5 tablespoons parmesan cheese, freshly grated