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Recipes
Cod with Italian Crumb Topping
By Marieanne
Preheat oven to 450 degrees F (230 degrees C)
- 1/4 cup fine dry bread crumbs
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon cornmeal
- 1 teaspoon olive oil
- 1/2 teaspoon Italian seasoning
- 1/8 teaspoon garlic powder
- 1/8 teaspoon ground black pepper
- 4 (3 ounce) fillets cod fillets
- 1 egg white, lightly beaten
Beef and black bean chili
By Marieanne
Makes 9 servings If you prefer a fiery version, add a teaspoon or so chopped canned chipotle peppers
- 1 lb (500 g) Extra Lean or Lean Ground Beef
- 1 large onion, diced
- 1 large sweet pepper, diced
- 2 to 3 tbsp (25 to 45 mL) chili powder
- 1 tsp (5 mL) ground cumin
- 1 can (28 oz/796 mL) diced tomatoes
- 1 can (14 oz/398 mL) tomato sauce
- 1 can (19 oz/ 540 mL) black beans, drained and rinsed
- 1-1/2 cups (375 mL) frozen corn kernel
Grilled Pork with Nectarine Salsa
By Marieanne
Fruit salsas are all the rage! Use them to add sweetness to all of your grilled meats and fish this summer
- 1 fl oz peach nectar, mango nectar or pineapple nectar
- 3 Tbsp fresh lime juice
- 2 medium jalapeño pepper(s), cored, seeded and diced (do not touch seeds with your hands)
- 1 pound(s) uncooked lean pork tenderloin, trimmed of fat
- 3 item(s) (medium) nectarine(s), diced
- 3 medium uncooked scallion(s), finely chopped (green parts only)
- 1 Tbsp cilantro, fresh, minced
Fisherman's Pie
By Marieanne
Preheat the oven to 375 degrees F (190 degrees C)
- 1 pound cod fillets, cut into chunks
- 3 tablespoons butter
- 2 1/2 tablespoons all-purpose flour
- 1 1/2 cups warm milk, or more as needed
- 1 cup shredded sharp white Cheddar cheese
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 1/2 cup minced onion
- 1 teaspoon salt, or to taste
- 1/2 teaspoon ground black pepper, or to taste
- 1 clove garlic, pressed
- 2 cups mashed potatoes
- 1 cup shredded yellow Cheddar cheese
Blueberry Buttermilk Coffeecake
By Marieanne
Preheat oven to 350 degrees F (175 degrees C)
- 1/2 cup butter
- 1 1/3 cups white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups buttermilk
- 4 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups blueberries
- 2/3 cup all-purpose flour
- 2/3 cup white sugar
- 6 tablespoons butter, softened
Barley-Asparagus ‘Risotto’ with Balsamic Vinegar
By Marieanne
Warm oil in a large saucepan over medium heat
- 2 tsp olive oil
- 1 medium uncooked onion(s), minced
- 1 cup(s) uncooked barley, use quick-cooking variety
- 3 cup(s) fat free chicken broth, or vegetable broth
- 1/2 pound(s) uncooked asparagus, trimmed and cut into 2-inch pieces
- 1/4 cup(s) chives, fresh, sliced
- 1 1/2 Tbsp balsamic vinegar
- 1/8 tsp table salt, or to taste
- 1/8 tsp black pepper, or to taste
- 2 Tbsp grated Parmesan cheese
Chicken Paella
By Marieanne
5 points
- 1 pound(s)uncooked boneless skinless chicken thigh(s), four 4 oz thighs
- 2 medium fresh tomato(es), chopped
- 1 medium uncooked onion(s), chopped
- 1/2 cup(s)canned chicken broth
- 1 tsp dried oregano
- 1 tsp ground turmeric (cumin)
- 1/3 cup(s)frozen green peas (I used fresh)
- 2 cup(s)cooked white rice
- 3 clove(s), medium garlic clove(s), chopped
- 1 cup(s)uncooked bell pepper(s), chopped
Sweet and Sassy Pecans
By Marieanne
ATCO Holiday Collection
- 1/2 cup sugar
- 1/4 cup water
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp freshly ground pepper
- 1/4 tsp cayenne pepper
- 3 cups pecan halves
Cranberry Oatmeal Snack Cookies
By Marieanne
Preheat oven to 375. Beat butter/margarine and sugar together in a medium bowl until light and fluffy
- 2/3 cup butter or margarine, softened
- 2/3 cup packed brown sugar
- 2 large eggs
- 1 1/2 cups old fashioned oats
- 1 1/2 cups barley flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup dried cranberries
- 2/3 cups chocolate chips
Tourtière
By Marieanne
This is a traditional Christmas dish fondly prepared throughout Québec, whether preceded by a religious service or...
- 2 1/2 pounds ground pork, or a mixture of pork and beef
- 1 1/2 cups cold beef broth
- 1 cup finely chopped onion
- 1 teaspoon ground black pepper
- 2 bay leafs
- 1 teaspoon dried savory or thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon grated nutmeg
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1 tablespoon dry mustard
- 2 tablespoons Worcestershire Sauce
- Salt
- 1 large russet potato, peeled, boiled and mashed
- Pastry for two double-crust, 9-inch pies
- 1 egg, beaten, for glaze