1/2 Tbsp VE 7 Pepper Vinegar
2 Tbsp each Soy Sauce,
2 Tbsp Vegetable Oil
2 Tbsp VE Rice Vinegar
2 Tbsp VE Red Pepper Jelly
1 Tbsp each Sesame Oil
1 Tbsp Sugar
1 Tbsp VE Oriental Stir Fry
2 tsp VE Malay (or Nonya)
Mix all ingredients together and enjoy on salads or use as a dipping sauce.
Friday, August 31, 2007
Vegetable Fried Rice
2 Tbsp vegetable oil
1 carrot, diced
6 mushrooms, sliced
1 green pepper, diced
4 cups cold, cooked rice
¼ cup low sodium soy sauce
2 tsp VE Malay or Nonya or Oriental Stir Fry
1/2 cup peas, fresh or frozen
4 green onions, sliced
1. Over Medium high heat at oil to frying pan. Add carrot, mushrooms and peppers and stir fry for for 2 minutes.
2. Add rice and stir until heated through.
3. Stir in soy sauce, seasoning, peas and onions. Cook until heated through. Serve immediately.
1 carrot, diced
6 mushrooms, sliced
1 green pepper, diced
4 cups cold, cooked rice
¼ cup low sodium soy sauce
2 tsp VE Malay or Nonya or Oriental Stir Fry
1/2 cup peas, fresh or frozen
4 green onions, sliced
1. Over Medium high heat at oil to frying pan. Add carrot, mushrooms and peppers and stir fry for for 2 minutes.
2. Add rice and stir until heated through.
3. Stir in soy sauce, seasoning, peas and onions. Cook until heated through. Serve immediately.
Thai Eggplant Dip
by Dana Kayal
1 lg eggplant (1.5 lbs)
2 Tbsp Soy Sauce
2 Tbsp Brown Sugar
1 tsp VE Thai
1 tsp VE Ginger
1/8 tsp Harissa (optional - use only if you like it hot)
1 tsp rice vinegar
1 Tbsp Water
1 Tbsp Veg Oil
4 cloves garlic, crushed
4 green onions, chopped
1 tsp sesame oil
1. Pierce eggplant and bake at 425 F for 45-60 mins. Remove from oven and allow to cool. Peel and then chop into fine pieces.
2. Mix together soy, sugar, thai, ginger (harissa), vinegar and water in small bowl. Set aside.
3. over medium heat add oil to frying pan. When oil is heated add garlic and 1/2 of green onions stir fry for 1-2 minutes.
4. Add soy mixture to garlic-onion mixture. Bring to a boil. Add eggplant other 1/2 ofgreen onions. Heat through.
5, Remove from heat and stir in sesame oil. Allow to cool before serving. You wish to refrigerate this before using. This dip goes great with sesame crackers.
1 lg eggplant (1.5 lbs)
2 Tbsp Soy Sauce
2 Tbsp Brown Sugar
1 tsp VE Thai
1 tsp VE Ginger
1/8 tsp Harissa (optional - use only if you like it hot)
1 tsp rice vinegar
1 Tbsp Water
1 Tbsp Veg Oil
4 cloves garlic, crushed
4 green onions, chopped
1 tsp sesame oil
1. Pierce eggplant and bake at 425 F for 45-60 mins. Remove from oven and allow to cool. Peel and then chop into fine pieces.
2. Mix together soy, sugar, thai, ginger (harissa), vinegar and water in small bowl. Set aside.
3. over medium heat add oil to frying pan. When oil is heated add garlic and 1/2 of green onions stir fry for 1-2 minutes.
4. Add soy mixture to garlic-onion mixture. Bring to a boil. Add eggplant other 1/2 ofgreen onions. Heat through.
5, Remove from heat and stir in sesame oil. Allow to cool before serving. You wish to refrigerate this before using. This dip goes great with sesame crackers.
Oriental Stir Fry Sauce
by Terra Guenther
1/2 cup chicken stock
1 Tbsp soya sauce
2 tsp VE Oriental Seasoning
1 Tbsp cornstarch
1. Mix all ingredients together.
2. Pour sauce over cooked stir fried vegetables.
3. Stir until sauce has thickened. Serve immediately.
1/2 cup chicken stock
1 Tbsp soya sauce
2 tsp VE Oriental Seasoning
1 Tbsp cornstarch
1. Mix all ingredients together.
2. Pour sauce over cooked stir fried vegetables.
3. Stir until sauce has thickened. Serve immediately.
Thursday, August 30, 2007
VE BBQ Sauce
1 1/2 cups tomato ketchup
1/2 cup molasses
1/4 cup malt or cider vinegar
2 Tbsp VE Herb Mustard
1 Tbsp VE Louisiana Hot and Spicy Dip Mix
1 Tbsp VE Sea Salt
1 Tbsp VE Fajita Seasoning
1. Mix all ingredients together.
1/2 cup molasses
1/4 cup malt or cider vinegar
2 Tbsp VE Herb Mustard
1 Tbsp VE Louisiana Hot and Spicy Dip Mix
1 Tbsp VE Sea Salt
1 Tbsp VE Fajita Seasoning
1. Mix all ingredients together.
Barbecued Sage Spareribs
6 lbs. country-style pork spareribs
1 med. onion, chopped
2-3 garlic cloves, crushed
1 Tbsp VE Holiday Seasoning
1/2 tsp hot pepper sauce
VE BBQ Sauce* (recipe below)
1. In Dutch oven add spareribs and cover with water.
2. Add remaining ingredients, except for BBA sauce. Bring to boil then reduce heat and let simmer, covered, for 1 1/2 hours or until tender. Cool slightly; remove ribs from water.
3. Pour VE BBQ Sauce into a large resealable plastic bag. Put ribs in bag and seal. Place in refrigerate overnight.
4. The next day remove from fridge and allow to come to room temperature.
5. Add marinade to small saucepan and bring to a boil. Stir constantly until thickened. Remove from heat and set aside.
6. Remove ribs from bag. Reserve marinade. Grill ribs, uncovered, over medium heat , for about 10 minutes being sure to turn frequently until browned and heated through.
7. Brush sauce over the ribs and serve.
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* VE BBQ Sauce
1 1/2 cups tomato ket,, chup
1/2 cup molasses
1/4 cup malt or cider vinegar
2 Tbsp VE Herb Mustard
1 Tbsp VE Louisiana Hot and Spicy Dip Mix
1 Tbsp VE Sea Salt
1 Tbsp VE Fajita Seasoning
1. Mix all ingredients together.
1 med. onion, chopped
2-3 garlic cloves, crushed
1 Tbsp VE Holiday Seasoning
1/2 tsp hot pepper sauce
VE BBQ Sauce* (recipe below)
1. In Dutch oven add spareribs and cover with water.
2. Add remaining ingredients, except for BBA sauce. Bring to boil then reduce heat and let simmer, covered, for 1 1/2 hours or until tender. Cool slightly; remove ribs from water.
3. Pour VE BBQ Sauce into a large resealable plastic bag. Put ribs in bag and seal. Place in refrigerate overnight.
4. The next day remove from fridge and allow to come to room temperature.
5. Add marinade to small saucepan and bring to a boil. Stir constantly until thickened. Remove from heat and set aside.
6. Remove ribs from bag. Reserve marinade. Grill ribs, uncovered, over medium heat , for about 10 minutes being sure to turn frequently until browned and heated through.
7. Brush sauce over the ribs and serve.
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* VE BBQ Sauce
1 1/2 cups tomato ket,, chup
1/2 cup molasses
1/4 cup malt or cider vinegar
2 Tbsp VE Herb Mustard
1 Tbsp VE Louisiana Hot and Spicy Dip Mix
1 Tbsp VE Sea Salt
1 Tbsp VE Fajita Seasoning
1. Mix all ingredients together.
Stuffed Beef Rouladen
Serves 4
2 cups fine bread crumbs
1 tsp VE Holiday Seasoning
2 tsp VE 3 Onion Dip Mix
VE Sea Salt
VE 4 Pepper Blend
1 egg
warm tap water (just enough to moisten)
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4 Beef Rouladen Steaks, tenderized
1 14oz can tomato sauce
1. Mix together first 7 ingredients adding just enough water to moisten.
2. Unroll beef rouladen steaks and tenderize with a tenderizer mallet.
3. Spread 1/4 of stuffing mix over each piece of steak. Roll steak up then place in greased casserole dish, seam side down.
4. Pour can of tomato sauce over top. Garish with an extra sprinkle of VE 3 Onion Dip Mix.
5. Bake at 300F oven for 1 1/2 hours.
2 cups fine bread crumbs
1 tsp VE Holiday Seasoning
2 tsp VE 3 Onion Dip Mix
VE Sea Salt
VE 4 Pepper Blend
1 egg
warm tap water (just enough to moisten)
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4 Beef Rouladen Steaks, tenderized
1 14oz can tomato sauce
1. Mix together first 7 ingredients adding just enough water to moisten.
2. Unroll beef rouladen steaks and tenderize with a tenderizer mallet.
3. Spread 1/4 of stuffing mix over each piece of steak. Roll steak up then place in greased casserole dish, seam side down.
4. Pour can of tomato sauce over top. Garish with an extra sprinkle of VE 3 Onion Dip Mix.
5. Bake at 300F oven for 1 1/2 hours.
Cream of Broccoli Soup
Serves 4
2 Tbsp butter
1 small onion, diced
2 Tbsp flour
4 cups milk, heated
1 lb broccoli steamed and pureed
1 Tbsp VE Lemon Dilly Dip Mix
VE Sea Salt & VE Pepper to taste
VE Fines Herbes
1. Over medium heat melt butter and sauté onions.
2. Sprinkle flour over onions and sir for 1 minute. Using a whisk slowly add heated milk. Bring to a slow boil cook sauce until thickened.
3. Whisk in puréed broccoli and dip Mix. Let simmer for 5 minutes.
4. Season to taste with VE Sea Salt & Pepper.
5. Ladle in to individual bowls and sprinkle with VE Fines Herbes.
2 Tbsp butter
1 small onion, diced
2 Tbsp flour
4 cups milk, heated
1 lb broccoli steamed and pureed
1 Tbsp VE Lemon Dilly Dip Mix
VE Sea Salt & VE Pepper to taste
VE Fines Herbes
1. Over medium heat melt butter and sauté onions.
2. Sprinkle flour over onions and sir for 1 minute. Using a whisk slowly add heated milk. Bring to a slow boil cook sauce until thickened.
3. Whisk in puréed broccoli and dip Mix. Let simmer for 5 minutes.
4. Season to taste with VE Sea Salt & Pepper.
5. Ladle in to individual bowls and sprinkle with VE Fines Herbes.
Baked Pork Chops and Stuffing
4 pork chops
2 cups soft bread cubes -- (2 slices)
2 Tbsp chopped onion
1/2 tsp VE Holiday seasoning
2 Tbsp water
2 Tbsp margarine -- melted
1/3 cup water
1 can condensed cream of mushroom soup
1. Brown chops on both sides then place in a 2 1/2-quart casserole dish in a single layer.
2. Mix together bread cubes, onion, VE Holiday seasoning, water and margarine.
3.Put about 1/4 of mixture stuffing mix on each Pork Chop.
4. Mix together water and soup then add to the frying pan used for browning the pork chops (not necessary to clean as the "browning" will add flavour). Pour soup over stuffing and chops.
5. Bake uncovered at 350 for 1 hour or until chops are tender when tested with a fork.
2 cups soft bread cubes -- (2 slices)
2 Tbsp chopped onion
1/2 tsp VE Holiday seasoning
2 Tbsp water
2 Tbsp margarine -- melted
1/3 cup water
1 can condensed cream of mushroom soup
1. Brown chops on both sides then place in a 2 1/2-quart casserole dish in a single layer.
2. Mix together bread cubes, onion, VE Holiday seasoning, water and margarine.
3.Put about 1/4 of mixture stuffing mix on each Pork Chop.
4. Mix together water and soup then add to the frying pan used for browning the pork chops (not necessary to clean as the "browning" will add flavour). Pour soup over stuffing and chops.
5. Bake uncovered at 350 for 1 hour or until chops are tender when tested with a fork.
Light Crustless Pumpkin Pie
8 servings - This recipe is great as each piece has only 35 calories
3/4 cup Splenda granular
1 tablespoon cornstarch
2 tsp VE Pumpkin Pie Spice
1/2 teaspoon salt
2 large egg whites
1 (15 ounce) can pumpkin puree (NOT pumpkin pie mix, just pure canned pumpkin)
1 cup skim milk
1. Preheat oven to 425°F
2. In a small bowl, combine Splenda, cornstarch, and VE pumpkin Pie Spice
3. In another bowl, beat egg whites well until frothy.
4. Stir sugar mixture into egg whites. Add Stir in the can of pumpkin and slowly stir in skim milk. Stir well.
5. Lightly grease 9-inch round pie plate and add pumpkin mixture.
6. Bake at 425°F about 12 minutes then reduce temp to 350°F and reduce temperature to 350°F. Bake for and additional 30-35 minutes.
7. Remove from oven and cool slightly. Serve immediately or refrigerate for snacking on later.
3/4 cup Splenda granular
1 tablespoon cornstarch
2 tsp VE Pumpkin Pie Spice
1/2 teaspoon salt
2 large egg whites
1 (15 ounce) can pumpkin puree (NOT pumpkin pie mix, just pure canned pumpkin)
1 cup skim milk
1. Preheat oven to 425°F
2. In a small bowl, combine Splenda, cornstarch, and VE pumpkin Pie Spice
3. In another bowl, beat egg whites well until frothy.
4. Stir sugar mixture into egg whites. Add Stir in the can of pumpkin and slowly stir in skim milk. Stir well.
5. Lightly grease 9-inch round pie plate and add pumpkin mixture.
6. Bake at 425°F about 12 minutes then reduce temp to 350°F and reduce temperature to 350°F. Bake for and additional 30-35 minutes.
7. Remove from oven and cool slightly. Serve immediately or refrigerate for snacking on later.
Holiday Stuffing
For a 12 lb. Turkey
3/4 cup (180ml) cup diced onion
1 1/2 cups (375ml) diced celery
1/2 cup (125ml) butter
1/2 to 3/4 cup (125 to 180ml) chicken stock
7 cups (1.75L) soft bread crumbs
1 cup (250ml) VE Dried Fruit
1 cups (250 ml) diced apple
1 Tbsp (15ml) VE Holiday Seasoning
VE Sea Salt & VE Pepper
VE Oven Roast
1. Sauté onions and celery in butter in large frying pan until onion translucent. Add VE Dried Fruits, diced apple, VE Holiday Seasoning, chicken stock. Bring to boil and remove from heat.
2. Pour over bread crumbs and add VE Sea Salt & VE Pepper. Combine by gently tossing ingredients together.
3. Stuff turkey. Rub turkey skin with VE Oven Roast or Poultry Seasoning. Roast according to oven baking instructions.
3/4 cup (180ml) cup diced onion
1 1/2 cups (375ml) diced celery
1/2 cup (125ml) butter
1/2 to 3/4 cup (125 to 180ml) chicken stock
7 cups (1.75L) soft bread crumbs
1 cup (250ml) VE Dried Fruit
1 cups (250 ml) diced apple
1 Tbsp (15ml) VE Holiday Seasoning
VE Sea Salt & VE Pepper
VE Oven Roast
1. Sauté onions and celery in butter in large frying pan until onion translucent. Add VE Dried Fruits, diced apple, VE Holiday Seasoning, chicken stock. Bring to boil and remove from heat.
2. Pour over bread crumbs and add VE Sea Salt & VE Pepper. Combine by gently tossing ingredients together.
3. Stuff turkey. Rub turkey skin with VE Oven Roast or Poultry Seasoning. Roast according to oven baking instructions.
Spicy Rustico Vinaigrette
Makes 1 cup (250 ml)
2/3cup (160 ml) olive oil
1/4cup (60 ml) lemon juice
1 Tbsp (15 ml) VE Rustico Sauce Mix
VE Crushed Chilies, to taste
VE Sea Salt & VE Lemon Pepper, to taste
1. In a small bowl mix all of the ingredients together. Set aside for at least 15 minutes.
2. Whisk ingredients one more time and drizzle over roasted or grilled vegetables, or use on your favourite green salad.
2/3cup (160 ml) olive oil
1/4cup (60 ml) lemon juice
1 Tbsp (15 ml) VE Rustico Sauce Mix
VE Crushed Chilies, to taste
VE Sea Salt & VE Lemon Pepper, to taste
1. In a small bowl mix all of the ingredients together. Set aside for at least 15 minutes.
2. Whisk ingredients one more time and drizzle over roasted or grilled vegetables, or use on your favourite green salad.
Hearty Tomato Pasta Soup
Serves 4
2 tsp (10 ml) vegetable oil
1 small onion, diced
2 ribs celery, diced
1 – 28 oz (796 ml) can diced tomatoes, with juice
2 1/2 cups (625 ml) vegetable stock (low-sodium is best)
2 – 3 Tbsp (30-45 ml) VE Rustico Sauce Mix
1 cup (250 ml) orzo pasta
VE Giardino Sea Salt
VE Pepper, to taste
1/4cup (60 ml) grated Parmesan cheese (optional)
1. In a large pot over medium heat add vegetable oil. Sauté onion and celery for about 4 minutes.
2. Add tomatoes, including the juice, vegetable stock and VE Rustico Sauce. Stir to mix well. Increase heat to Medium high and bring to a boil. Add orzo pasta and cook for about 8 minutes.
3. Season with VE Giardino Sea Salt and VE Pepper. Serve into individual bowls. Garnish with freshly grated Parmesan cheese.
2 tsp (10 ml) vegetable oil
1 small onion, diced
2 ribs celery, diced
1 – 28 oz (796 ml) can diced tomatoes, with juice
2 1/2 cups (625 ml) vegetable stock (low-sodium is best)
2 – 3 Tbsp (30-45 ml) VE Rustico Sauce Mix
1 cup (250 ml) orzo pasta
VE Giardino Sea Salt
VE Pepper, to taste
1/4cup (60 ml) grated Parmesan cheese (optional)
1. In a large pot over medium heat add vegetable oil. Sauté onion and celery for about 4 minutes.
2. Add tomatoes, including the juice, vegetable stock and VE Rustico Sauce. Stir to mix well. Increase heat to Medium high and bring to a boil. Add orzo pasta and cook for about 8 minutes.
3. Season with VE Giardino Sea Salt and VE Pepper. Serve into individual bowls. Garnish with freshly grated Parmesan cheese.
Sautéed Zucchini & Tomato
Serves 4
2 tsp (10 ml) vegetable oil
2 1/2 cups (625 ml) zucchini, roughly chopped and unpeeled
1 1/2 cups (375 ml) roughly chopped tomato
1 Tbsp (15 ml) VE Rustico Sauce Mix
VE Sea Salt, to taste
VE Garlic Pepper, to taste
1 Tbsp (15 ml) VE White Balsamic Vinegar (optional)
1. Heat frying pan on medium high. Add
oil and zucchini. Sauté for about 4 minutes, or until nicely browned on all sides.
2. Add tomato and VE Rustico Sauce Mix. Sauté for 1 – 2 minutes then remove from heat and season with Salt and Pepper.
3. Optional: you can add VE White Balsamic Vinegar at this point if you wish. Gently stir stir into Zucchini mixture.
4. Serve immediately.
2 tsp (10 ml) vegetable oil
2 1/2 cups (625 ml) zucchini, roughly chopped and unpeeled
1 1/2 cups (375 ml) roughly chopped tomato
1 Tbsp (15 ml) VE Rustico Sauce Mix
VE Sea Salt, to taste
VE Garlic Pepper, to taste
1 Tbsp (15 ml) VE White Balsamic Vinegar (optional)
1. Heat frying pan on medium high. Add
oil and zucchini. Sauté for about 4 minutes, or until nicely browned on all sides.
2. Add tomato and VE Rustico Sauce Mix. Sauté for 1 – 2 minutes then remove from heat and season with Salt and Pepper.
3. Optional: you can add VE White Balsamic Vinegar at this point if you wish. Gently stir stir into Zucchini mixture.
4. Serve immediately.
Snack Time Pizzas
Serves 4
Need a quick and easy way to add vegetables, dairy and fibre into your family’s meal? Then try this recipe
2 Tbsp (30 ml) olive oil
1 Tbsp (15 ml) VE Rustico Sauce Mix
4 English muffins
1 tomato, thinly sliced
1 small green bell pepper, diced
2/3cup (160 ml) grated mozzarella cheese
1. Preheat oven to 425° F.
2. Mix together olive oil and VE Rustico Sauce Mix. Brush onto English Muffin halves
3. Place English muffins on pizza pan (or cookie sheet) and top with sliced tomatoes, green pepper and mozzarella cheese.
4. Bake for 8 minutes, or until done to your liking.
Need a quick and easy way to add vegetables, dairy and fibre into your family’s meal? Then try this recipe
2 Tbsp (30 ml) olive oil
1 Tbsp (15 ml) VE Rustico Sauce Mix
4 English muffins
1 tomato, thinly sliced
1 small green bell pepper, diced
2/3cup (160 ml) grated mozzarella cheese
1. Preheat oven to 425° F.
2. Mix together olive oil and VE Rustico Sauce Mix. Brush onto English Muffin halves
3. Place English muffins on pizza pan (or cookie sheet) and top with sliced tomatoes, green pepper and mozzarella cheese.
4. Bake for 8 minutes, or until done to your liking.
Wednesday, August 29, 2007
Tropical Salad
1/2 cup vegetable oil
1/2 cup VE Raspberry Vinegar
1/2 cup pineapple juice
fresh ground pepper to taste
1 oz. pine nuts
1/2 sweet red onion, diced
2 avocados
2 papayas
red leaf lettuce
Raspberries, for garnish
Mint Leaves, for garnish
Macadamia nuts, for garnish
1. In Bowl add peeled avocado and papaya that has been cut into small cubes. Add red onion and pine nuts.
2. In another bowl mix together oil, Raspberry Vinegar, pineapple juice and pepper.
3. Pour dressing over contents of first bowl and allow to marinade marinade for 1 hour.
4. Drain and reserve dressing for other uses.
5. Place avocado/papaya mixture on a bed of red leaf lettuce. Add garnishes (optional).
1/2 cup VE Raspberry Vinegar
1/2 cup pineapple juice
fresh ground pepper to taste
1 oz. pine nuts
1/2 sweet red onion, diced
2 avocados
2 papayas
red leaf lettuce
Raspberries, for garnish
Mint Leaves, for garnish
Macadamia nuts, for garnish
1. In Bowl add peeled avocado and papaya that has been cut into small cubes. Add red onion and pine nuts.
2. In another bowl mix together oil, Raspberry Vinegar, pineapple juice and pepper.
3. Pour dressing over contents of first bowl and allow to marinade marinade for 1 hour.
4. Drain and reserve dressing for other uses.
5. Place avocado/papaya mixture on a bed of red leaf lettuce. Add garnishes (optional).
Raspberry Salad Dressing
1 cup fresh raspberries (fresh or frozen), divided
3 Tbsp VE Raspberry Vinegar
1 Tbsp sugar
1/4 cup vegetable oil
3 Tbsp chilled whipping cream
1/2 cup toasted walnuts
1 head lettuce
1. Over a bowl press about 1/2 of the raspberries until only the seed and pulp are left.
2. Add vinegar and sugar contents of bowl and stir until dissolved.
3. Add oil and whipping cream and whisk to mix.
4. Divide lettuce into bowls and top with dressing. Garnish with remaining whole berries.
3 Tbsp VE Raspberry Vinegar
1 Tbsp sugar
1/4 cup vegetable oil
3 Tbsp chilled whipping cream
1/2 cup toasted walnuts
1 head lettuce
1. Over a bowl press about 1/2 of the raspberries until only the seed and pulp are left.
2. Add vinegar and sugar contents of bowl and stir until dissolved.
3. Add oil and whipping cream and whisk to mix.
4. Divide lettuce into bowls and top with dressing. Garnish with remaining whole berries.
Pepper Jelly Wings
1/2 cup VE Pepper Jelly
1/4 cup orange juice
2 Tbsp grated orange rind
1/4 cup vegetable oil
1 1/2 tsp Tabasco sauce
1 1/2 tsp soya sauce
1 1/2 Tbsp VE Herb & Garlic
Chicken wings
1. Combine first 7 ingredients together.
2. Trim and separate chicken wings.
3. Add to VE Pepper Jelly mixture and allow to marinate for 2-4 hours in refrigerator.
4. Remove wings from marinade and reserve marinade for basting.
5. Place on broiling pan and bake at 350 for 45 minutes. Be sure to baste frequently. Serve hot.
1/4 cup orange juice
2 Tbsp grated orange rind
1/4 cup vegetable oil
1 1/2 tsp Tabasco sauce
1 1/2 tsp soya sauce
1 1/2 Tbsp VE Herb & Garlic
Chicken wings
1. Combine first 7 ingredients together.
2. Trim and separate chicken wings.
3. Add to VE Pepper Jelly mixture and allow to marinate for 2-4 hours in refrigerator.
4. Remove wings from marinade and reserve marinade for basting.
5. Place on broiling pan and bake at 350 for 45 minutes. Be sure to baste frequently. Serve hot.
Brie and Jelly Appetizer
1 Brie cheese round
frozen filo pastry
1 jar VE Pepper Jelly
1. On cookie sheet place 6 sheets of filo pastry. Place cheese in center then pour contents of WE PepperJelly over top.
2. Bring ends of filo pastry up and over cheese. To hold filo in place use dabs of butter.
3. Cook at 350 for 15 minutes. Serve with crackers.
frozen filo pastry
1 jar VE Pepper Jelly
1. On cookie sheet place 6 sheets of filo pastry. Place cheese in center then pour contents of WE PepperJelly over top.
2. Bring ends of filo pastry up and over cheese. To hold filo in place use dabs of butter.
3. Cook at 350 for 15 minutes. Serve with crackers.
Bread Machine Focaccia Bread
1 1/4- cups warm water
5 Tbsp olive oil
3 cups of flour
1 tsp sugar
2 Tbsp VE Focaccia Bread Spice
1 tsp salt
2 tsp yeast
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1/3-cup cornmeal
1/3-cup parmesan cheese (optional)
1. Make according to dough setting of Bread Machine.
2. When cycle is complete turn dough out and divide into two pieces. Prepare 2 pizza pans with some oil and dust with cornmeal. Spread dough on pans. Let rise.
3. Bake at 425 F for 10-15 minutes. Cool then cut into wedges and serve.
Note: a nice dip for this bread is one made with VE Balsamic Vinegar and olive oil.
5 Tbsp olive oil
3 cups of flour
1 tsp sugar
2 Tbsp VE Focaccia Bread Spice
1 tsp salt
2 tsp yeast
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1/3-cup cornmeal
1/3-cup parmesan cheese (optional)
1. Make according to dough setting of Bread Machine.
2. When cycle is complete turn dough out and divide into two pieces. Prepare 2 pizza pans with some oil and dust with cornmeal. Spread dough on pans. Let rise.
3. Bake at 425 F for 10-15 minutes. Cool then cut into wedges and serve.
Note: a nice dip for this bread is one made with VE Balsamic Vinegar and olive oil.
Tuesday, August 28, 2007
Pesto Pasta Salad
Penne noodles
sliced black olives
diced fresh tomatoes
Parmesan cheese or Feta
1 Tbsp Olive oil
1 Tbsp VE Pesto Herb Mix
1. Cook noodles according to instructions. Drain.
2. Mix prepared pesto and add to the noodles with the other ingredients. Serve either warm or cold.
sliced black olives
diced fresh tomatoes
Parmesan cheese or Feta
1 Tbsp Olive oil
1 Tbsp VE Pesto Herb Mix
1. Cook noodles according to instructions. Drain.
2. Mix prepared pesto and add to the noodles with the other ingredients. Serve either warm or cold.
Sun Dried Tomato Pesto with Brie
1/4 cup chopped sun dried tomatoes
2 tsp olive oil
2 tsp VE Balsamic Vinegar
1/2 tsp dried basil or VE Pesta Mix
2 cloves garlic
1/4 cup fresh parsley, chopped
pepper to taste
2 - 125 g. round Brie cheese
1. Place sun dried tomatoes in medium bowl and with boiling water; let stand for 15 minutes then drain.
2. In a small frying pan heat oil. Add vinegar, basil and garlic and cook, stirring, for 1 minute. Remove from heat.
3. Add parsley, pepper and tomatoes. Stir to mix. Let cool.
4. Remove top rind off of cheese pieces and place on a baking sheet. Spoon tomato mixture on top of cheese. Bake at 350 for 5-10 minutes, until cheese is melted slightly. Serve with crackers.
2 tsp olive oil
2 tsp VE Balsamic Vinegar
1/2 tsp dried basil or VE Pesta Mix
2 cloves garlic
1/4 cup fresh parsley, chopped
pepper to taste
2 - 125 g. round Brie cheese
1. Place sun dried tomatoes in medium bowl and with boiling water; let stand for 15 minutes then drain.
2. In a small frying pan heat oil. Add vinegar, basil and garlic and cook, stirring, for 1 minute. Remove from heat.
3. Add parsley, pepper and tomatoes. Stir to mix. Let cool.
4. Remove top rind off of cheese pieces and place on a baking sheet. Spoon tomato mixture on top of cheese. Bake at 350 for 5-10 minutes, until cheese is melted slightly. Serve with crackers.
Quick Pizza
Pizza Shell
VE Pesto Herb Mix
Parmesan Cheese or Feta Cheese
Toppings of your choice
1. Prepare VE Pesto Herb Mix according to bottle. Spread on a pizza shell.
2. Sprinkle with Parmesan cheese or Feta.
3. Add toppings of your choice and bake.
VE Pesto Herb Mix
Parmesan Cheese or Feta Cheese
Toppings of your choice
1. Prepare VE Pesto Herb Mix according to bottle. Spread on a pizza shell.
2. Sprinkle with Parmesan cheese or Feta.
3. Add toppings of your choice and bake.
Couscous Salad
Serves 6
2 cups cooked couscous
6 green onions, chopped
2 medium sized tomatoes, seeded & cut into small pieces
1 cup cucumber, seeded & chopped
2 cup cooked garbanzo beans
1 cup parsley, chopped
DRESSING:
3/4 cup olive oil
1/2 cup fresh lemon juice
2 cloves minced garlic
1 tsp Dijon mustard
1 Tbsp VE Hummus Seasoning
1. Mix together salad ingredients.
2. Mix together ingredients for Dressing. Pour Dressing on salad and toss.
2 cups cooked couscous
6 green onions, chopped
2 medium sized tomatoes, seeded & cut into small pieces
1 cup cucumber, seeded & chopped
2 cup cooked garbanzo beans
1 cup parsley, chopped
DRESSING:
3/4 cup olive oil
1/2 cup fresh lemon juice
2 cloves minced garlic
1 tsp Dijon mustard
1 Tbsp VE Hummus Seasoning
1. Mix together salad ingredients.
2. Mix together ingredients for Dressing. Pour Dressing on salad and toss.
Monday, August 27, 2007
Falafel
1 1/2 c chick peas, soaked for 36 hours
3 garlic cloves
1 Tbsp parsley
1 large onion
3 tsp VE Hummus Seasoning
1/4 tsp cayenne (optional)
salt to taste
1/4 tsp VE Baking Powder
oil for deep-frying
1. Drain, rinse the chickpeas and purée in food processor.
2. Add onion, garlic and parsley, continue processing, scraping side of bowl as necessary.
3. Next blend in Hummus Seasoning, salt and baking powder. Set aside for 1 hour to allow the flavours to blend.
4. Make small balls out of the purée mixture then flatten balls slightly. Let rest again for 15 minutes.
5. Deep-fry the falafel for 3-4 minutes, turning once. Drain on a paper towel and serve them in pita pockets with diced tomatoes and prepared VE Tzatziiki Dip Mix.
3 garlic cloves
1 Tbsp parsley
1 large onion
3 tsp VE Hummus Seasoning
1/4 tsp cayenne (optional)
salt to taste
1/4 tsp VE Baking Powder
oil for deep-frying
1. Drain, rinse the chickpeas and purée in food processor.
2. Add onion, garlic and parsley, continue processing, scraping side of bowl as necessary.
3. Next blend in Hummus Seasoning, salt and baking powder. Set aside for 1 hour to allow the flavours to blend.
4. Make small balls out of the purée mixture then flatten balls slightly. Let rest again for 15 minutes.
5. Deep-fry the falafel for 3-4 minutes, turning once. Drain on a paper towel and serve them in pita pockets with diced tomatoes and prepared VE Tzatziiki Dip Mix.
Sunday, August 26, 2007
Chunky Tomato Sauce with Harissa
2 Tbsp olive oil
1 large onion, finely diced
1 – 14oz. can diced tomatoes, including juice
1-2 tsp. VE Harissa paste, made to directions on jar
1. Heat oil in saucepan over medium heat. Add onion, cook until translucent, about 8minutes.
2. Add canned tomatoes, including the juice, and bring to a simmer. Cook uncovered for 5 minutes.
3. Add VE Harissa.
Note: This sauce is great when served with couscous, rice or lentils along with warmed pita bread and yogurt. For an added flavour add chickpeas along with the tomatoes.
1 large onion, finely diced
1 – 14oz. can diced tomatoes, including juice
1-2 tsp. VE Harissa paste, made to directions on jar
1. Heat oil in saucepan over medium heat. Add onion, cook until translucent, about 8minutes.
2. Add canned tomatoes, including the juice, and bring to a simmer. Cook uncovered for 5 minutes.
3. Add VE Harissa.
Note: This sauce is great when served with couscous, rice or lentils along with warmed pita bread and yogurt. For an added flavour add chickpeas along with the tomatoes.
Pita Crisps
Pitas
VE Louisiana Hot & Spicy Dip Mix
1. Using a pizza cutter cut pita(s) into 6 - 8 wedges.
2. Spray lightly with oil and sprinkle with VE Louisiana Hot & Spicy Dip Mix.
3. Toast on greased cookie sheet in 325F oven until lightly browned, about 8 - 10 minutes.
VE Louisiana Hot & Spicy Dip Mix
1. Using a pizza cutter cut pita(s) into 6 - 8 wedges.
2. Spray lightly with oil and sprinkle with VE Louisiana Hot & Spicy Dip Mix.
3. Toast on greased cookie sheet in 325F oven until lightly browned, about 8 - 10 minutes.
Hummus with a Difference
1 can chickpeas (19 oz.)
juice of 1 lemon (1/3 cup)
2 Tbsp soya sauce
2 Tbsp olive oil (optional)
¼ cup Tahini or unsweetened peanut butter
3 tsp VE Hummus Seasoning
1 tsp VE Thai Seasoning
1. Drain chickpeas and process until smooth in a blender.
2. Add remaining ingredients. Blend until smooth and well mixed.
Serving Hint: Top with sprig of cilantro or parsley and whole black olives. Serve with pita crisps.
juice of 1 lemon (1/3 cup)
2 Tbsp soya sauce
2 Tbsp olive oil (optional)
¼ cup Tahini or unsweetened peanut butter
3 tsp VE Hummus Seasoning
1 tsp VE Thai Seasoning
1. Drain chickpeas and process until smooth in a blender.
2. Add remaining ingredients. Blend until smooth and well mixed.
Serving Hint: Top with sprig of cilantro or parsley and whole black olives. Serve with pita crisps.
Flambe Strawberries
¼ cup VE Raspberry Vinegar
1-2 Tbsp VE Honey With Amaretto
1-2 tsp VE Green Peppercorns
4 cups strawberries
2-3 Tbsp Brandy
1. Mix first 3 ingredients together in a medium frying pan and bring to a boil. Add fresh strawberries and stir until heated through.
2. Flame with Brandy. Immediately serve over vanilla ice cream.
Helpful hint: Serving this to dinner guests? Pre-serve the ice cream in bowls and place in freezer until ready to serve.
1-2 Tbsp VE Honey With Amaretto
1-2 tsp VE Green Peppercorns
4 cups strawberries
2-3 Tbsp Brandy
1. Mix first 3 ingredients together in a medium frying pan and bring to a boil. Add fresh strawberries and stir until heated through.
2. Flame with Brandy. Immediately serve over vanilla ice cream.
Helpful hint: Serving this to dinner guests? Pre-serve the ice cream in bowls and place in freezer until ready to serve.
Creole "Quatre Epices"
1/2 cup VE White Peppercorns
2 Tbs. VE Ground Ginger
2 Tbs. VE Ground Nutmeg
4 cloves, ground
1. Mix all the ingredients and grind in small processor or a coffee grinder.
2. Store in freezer in an airtight container until ready to use.
To use as a rub for pork roast rub into roast 2 hours prior to cooking OR add a pinch to cooked yams or mashed potatoes.
2 Tbs. VE Ground Ginger
2 Tbs. VE Ground Nutmeg
4 cloves, ground
1. Mix all the ingredients and grind in small processor or a coffee grinder.
2. Store in freezer in an airtight container until ready to use.
To use as a rub for pork roast rub into roast 2 hours prior to cooking OR add a pinch to cooked yams or mashed potatoes.
Saturday, August 25, 2007
No Crust Quiche
½ lb spaghetti, broken in 4, cooked al dente
2 Tbsp Vegetable oil
4 eggs
1 2/3 cups milk
1 onion, diced
1 cup shredded cheddar or Swiss cheese
4 to 5 Tbsp VE Cheese, Chives & Bacon Dip Mix
1. Preheat oven to 350F.
2. Place cooked spaghetti into bottom of quiche (or pie) pan. Set aside.
3. Whisk eggs and milk together then add onion, "Cheese, Chive and Bacon Dip Mix" and grated cheese. Pour over spaghetti.
4. Bake for 30 minutes. Serve with a salad.
2 Tbsp Vegetable oil
4 eggs
1 2/3 cups milk
1 onion, diced
1 cup shredded cheddar or Swiss cheese
4 to 5 Tbsp VE Cheese, Chives & Bacon Dip Mix
1. Preheat oven to 350F.
2. Place cooked spaghetti into bottom of quiche (or pie) pan. Set aside.
3. Whisk eggs and milk together then add onion, "Cheese, Chive and Bacon Dip Mix" and grated cheese. Pour over spaghetti.
4. Bake for 30 minutes. Serve with a salad.
Scalloped Potatoes
4 cup thinly sliced potatoes
3 Tbsp VE CHEESE, CHIVES & BACON Dip Mix
3 Tbsp Butter
2 Tbsp Flour
1 tsp salt
1/4 tsp Black pepper
2 cup milk
Crushed Corn Flakes, for garnish
Grated Cheddar Cheese, for garnish
1. In a greased 9 x 13" casserole dish make 1 layer of potatoes and sprinkle with about half of Cheese, Chives and Bacon Dip Mix. Repeat layer.
2. In a saucepan over medium heat melt butter then add salt, pepper and flour. Stir in milk. Stir in milk with whisk until smooth. Pour sauce over potato layers.
3. Bake uncovered for about 1 hour at 350F. Remove from oven and let stand 5 minutes before serving. Garnish with crushed corn flakes and grated cheddar cheese.
3 Tbsp VE CHEESE, CHIVES & BACON Dip Mix
3 Tbsp Butter
2 Tbsp Flour
1 tsp salt
1/4 tsp Black pepper
2 cup milk
Crushed Corn Flakes, for garnish
Grated Cheddar Cheese, for garnish
1. In a greased 9 x 13" casserole dish make 1 layer of potatoes and sprinkle with about half of Cheese, Chives and Bacon Dip Mix. Repeat layer.
2. In a saucepan over medium heat melt butter then add salt, pepper and flour. Stir in milk. Stir in milk with whisk until smooth. Pour sauce over potato layers.
3. Bake uncovered for about 1 hour at 350F. Remove from oven and let stand 5 minutes before serving. Garnish with crushed corn flakes and grated cheddar cheese.
Extraordinary Cheese Dip
This dip is amazing and loved by all who try it!
1 pkg. cream cheese
1/2 cup grated Cheddar cheese
1/2 cup sour cream
1/2 cup mayonnaise
1 tsp VE Cheese, Chives & Bacon
1 tsp VE 3 Onion Dip
1 tsp VE Lemon Dilly Dip
-------------------
1 sourdough loaf
1. Preheat oven to 250F.
2. In a medium sized bowl mix the first 7 ingredients together.
3. Hollow out the Sourdough Loaf to make a bread bowl and fill with dip mixture.
4. Place the filled bread bowl into the oven for 20-30 minutes, until heated through.
5. While dip is heating cut the bread that was "hollowed out" into cubes. These can be used for dipping.
1 pkg. cream cheese
1/2 cup grated Cheddar cheese
1/2 cup sour cream
1/2 cup mayonnaise
1 tsp VE Cheese, Chives & Bacon
1 tsp VE 3 Onion Dip
1 tsp VE Lemon Dilly Dip
-------------------
1 sourdough loaf
1. Preheat oven to 250F.
2. In a medium sized bowl mix the first 7 ingredients together.
3. Hollow out the Sourdough Loaf to make a bread bowl and fill with dip mixture.
4. Place the filled bread bowl into the oven for 20-30 minutes, until heated through.
5. While dip is heating cut the bread that was "hollowed out" into cubes. These can be used for dipping.
Friday, August 24, 2007
Tequila Chicken
2 cups chicken broth
4 boneless chicken breasts, cubed
1 medium onion
6 garlic cloves, crushed
2 cups diced tomatoes, juice reserved
1 cup Tequila or Vodka
1 Tbsp VE CHILI SEASONING
1Tbsp ground VE CUMIN
1 tsp ground VE CORIANDER
Crushed VE CHILI FLAKES, to taste
¼ cup fresh lime juice
1 cup Feta cheese, crumbled
¼ cup chopped fresh cilantro
6 cups bow tie pasta, cooked
1. Over medium heat bring chicken stock to a boil. Reduce heat and add chicken cubes. Let simmer 5 minutes until chicken is no longer pink and cooked through. Remove chicken and set aside. Reserve chicken stock.
2. Heat oil in a large frying pan. Add onions, garlic and VE seasonings. Sauté until onions have softened. Add reserved chicken stock, tomatoes and tequila and let simmer for 10 minutes. 3. 3. Add chicken cooked pieces and lime juice.
4. Place hot pasta in large bowl. Add tequila chicken, crumbled Feta and chopped cilantro. Toss to mix and serve.
4 boneless chicken breasts, cubed
1 medium onion
6 garlic cloves, crushed
2 cups diced tomatoes, juice reserved
1 cup Tequila or Vodka
1 Tbsp VE CHILI SEASONING
1Tbsp ground VE CUMIN
1 tsp ground VE CORIANDER
Crushed VE CHILI FLAKES, to taste
¼ cup fresh lime juice
1 cup Feta cheese, crumbled
¼ cup chopped fresh cilantro
6 cups bow tie pasta, cooked
1. Over medium heat bring chicken stock to a boil. Reduce heat and add chicken cubes. Let simmer 5 minutes until chicken is no longer pink and cooked through. Remove chicken and set aside. Reserve chicken stock.
2. Heat oil in a large frying pan. Add onions, garlic and VE seasonings. Sauté until onions have softened. Add reserved chicken stock, tomatoes and tequila and let simmer for 10 minutes. 3. 3. Add chicken cooked pieces and lime juice.
4. Place hot pasta in large bowl. Add tequila chicken, crumbled Feta and chopped cilantro. Toss to mix and serve.
Carrots with Cumin
1 tsp Ground Coriander seeds
2 tsp VE CUMIN seeds
1 tsp Fennel seeds
3 Tbsp olive oil
1 1/2 lbs. Carrots cut into 1/3 “ slices
1 cup orange juice
1 Tbsp orange zest
1 Tbsp crushed garlic
VE Salt and Pepper, to taste
1. Crush together CUMIN, Coriander and fennel seeds.
2. Heat olive oil in a heavy skillet over medium high heat. Add crushed spices and remaining ingredients. Cover and let simmer for 5 minutes.
3. Remove cover and let simmer, over medium heat, until liquid thickens slightly. Season with Sea salt and pepper.
2 tsp VE CUMIN seeds
1 tsp Fennel seeds
3 Tbsp olive oil
1 1/2 lbs. Carrots cut into 1/3 “ slices
1 cup orange juice
1 Tbsp orange zest
1 Tbsp crushed garlic
VE Salt and Pepper, to taste
1. Crush together CUMIN, Coriander and fennel seeds.
2. Heat olive oil in a heavy skillet over medium high heat. Add crushed spices and remaining ingredients. Cover and let simmer for 5 minutes.
3. Remove cover and let simmer, over medium heat, until liquid thickens slightly. Season with Sea salt and pepper.
Cuban Beans & Rice
1-2 Tbsp Vegetable oil
1 large onion, chopped
1 garlic clove, crushed
1 green & 1 red pepper, diced
1 Tbsp VE Cuban Seasoning
1 tsp VE Fajita Seasoning
1 – 19oz. can diced tomatoes, including juice
1 – 19oz. can kidney, pinto or black beans, drained & rinsed
2 cups cooked white or brown rice
1 tsp Worcestershire sauce
VE Sea Salt & VE Black Pepper to taste
2/3 cup grated cheddar cheese
chopped cilantro
1. Heat oil in large saucepan over medium heat. Add onion, garlic & diced peppers and sauté for 5 minutes, until onions are translucent.
2. Add VE Cuban & VE Fajita seasonings; cook for 1 minute.
3. Stir in tomatoes, beans, rice and Worcestershire sauce. Bring to a boil then reduce heat & allow to simmer for about 20 min., until most of the liquid has evaporated.
4. Season to taste with salt & pepper. Sprinkle cheese & cilantro on top before serving.
1 large onion, chopped
1 garlic clove, crushed
1 green & 1 red pepper, diced
1 Tbsp VE Cuban Seasoning
1 tsp VE Fajita Seasoning
1 – 19oz. can diced tomatoes, including juice
1 – 19oz. can kidney, pinto or black beans, drained & rinsed
2 cups cooked white or brown rice
1 tsp Worcestershire sauce
VE Sea Salt & VE Black Pepper to taste
2/3 cup grated cheddar cheese
chopped cilantro
1. Heat oil in large saucepan over medium heat. Add onion, garlic & diced peppers and sauté for 5 minutes, until onions are translucent.
2. Add VE Cuban & VE Fajita seasonings; cook for 1 minute.
3. Stir in tomatoes, beans, rice and Worcestershire sauce. Bring to a boil then reduce heat & allow to simmer for about 20 min., until most of the liquid has evaporated.
4. Season to taste with salt & pepper. Sprinkle cheese & cilantro on top before serving.
Smokey Black Bean Dip
by Sharon Statham
4 bacon slices
1 medium onion, chopped
1 red pepper, seeded and chopped
1/2 tsp ground VE Cumin
1/2 tsp VE Cuban Seasoning
2 - 15oz cans black beans, undrained
1 tsp chopped, seeded canned chipotle chilies
VE Salt and VE Pepper
1/2 cup sour cream
2 Tbsp chopped fresh cilantro
1. Cook bacon until crisp. Drain well on paper towel then coarsely chop and set aside.
2. Use 1 tbsp bacon drippings to fry onion and bell pepper; sauté until onion is soft.
3. Add VE Cumin and VE Cuban. Sauté for 1 minute.
4. Add beans, with liquid, and chipotles. Simmer for about 5 minutes over medium-low heat until slightly thickened. Stir occasionally.
5. In food processor blend 1 cup bean mixture until smooth. Stir blended mixture into remaining bean mixture. Add VE Sea Salt and VE Pepper to taste. Cover and refrigerate 2 hours.
6. Stir half of chopped bacon into dip. Top with sour cream, cilantro and remaining bacon. Serve dip chilled or at room temp.
4 bacon slices
1 medium onion, chopped
1 red pepper, seeded and chopped
1/2 tsp ground VE Cumin
1/2 tsp VE Cuban Seasoning
2 - 15oz cans black beans, undrained
1 tsp chopped, seeded canned chipotle chilies
VE Salt and VE Pepper
1/2 cup sour cream
2 Tbsp chopped fresh cilantro
1. Cook bacon until crisp. Drain well on paper towel then coarsely chop and set aside.
2. Use 1 tbsp bacon drippings to fry onion and bell pepper; sauté until onion is soft.
3. Add VE Cumin and VE Cuban. Sauté for 1 minute.
4. Add beans, with liquid, and chipotles. Simmer for about 5 minutes over medium-low heat until slightly thickened. Stir occasionally.
5. In food processor blend 1 cup bean mixture until smooth. Stir blended mixture into remaining bean mixture. Add VE Sea Salt and VE Pepper to taste. Cover and refrigerate 2 hours.
6. Stir half of chopped bacon into dip. Top with sour cream, cilantro and remaining bacon. Serve dip chilled or at room temp.
Creamy Cuban Filling
by Dana Kayal
4 Boneless Skinless Chicken Breasts, cubed
1 Tbsp VE Cuban Seasoning
1 Large Onion, diced
1 Large Green Pepper, diced
3 Carrots, grated
1 can cream of mushroom soup
1/2 cup VE Poco Salsa, made as per jar
1 cup Cheddar Cheese, grated
1. Heat medium sized frying pan on medium high heat. Add a little oil and brown chicken with Cuban seasoning. Set aside.
2. Sauté onions, for about 2 minutes then add green pepper and carrot. Cook for about 5 minutes.
3. Add remaining 3 ingredients. Heat through. Serve.
You may also serve this over Brown & Wild Rice OR double the the amount of soup, salsa and cheese for a great rice topping.
4 Boneless Skinless Chicken Breasts, cubed
1 Tbsp VE Cuban Seasoning
1 Large Onion, diced
1 Large Green Pepper, diced
3 Carrots, grated
1 can cream of mushroom soup
1/2 cup VE Poco Salsa, made as per jar
1 cup Cheddar Cheese, grated
1. Heat medium sized frying pan on medium high heat. Add a little oil and brown chicken with Cuban seasoning. Set aside.
2. Sauté onions, for about 2 minutes then add green pepper and carrot. Cook for about 5 minutes.
3. Add remaining 3 ingredients. Heat through. Serve.
You may also serve this over Brown & Wild Rice OR double the the amount of soup, salsa and cheese for a great rice topping.
Cuban Spiced Burritos
Makes 8 to 10 Burritos
2 sweet potatoes, cut in ½" cubes
3 Tbsp olive oil, divided
½ tsp each ground VE Sea Salt & Pepper
1 tsp VE Cuban Seasoning
4 boneless and skinless chicken breasts
1 medium onion, diced
2 cloves garlic, crushed
2 tsp VE Chili Seasoning
2 tsp each VE Cumin, ground
2 tsp each VE Coriander, ground
1- 19oz black beans, drained and rinsed
2 cups grated Jack or Cheddar
8 to 10 - 10" flour tortillas
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Sour cream
Prepared VE Poco Picante Salsa (or other VE Salsa)
Prepared VE Guacamole Dip Mix
1. Preheat oven to 425 F. In a large bowl combine potatoes 1 Tbsp of the olive oil and sprinkle with VE Cuban Seasoning and 1/4 tsp of salt and pepper. Place into shallow roasting or jelly roll pan and roast for 20 minutes.
2. Sprinkle chicken breasts with remaining VE Sea Salt & VE Pepper. Place chicken breasts on same roasting or jelly roll pan as potatoes. Return to oven for 20 minutes (or until potatoes are tender and chicken is no longer pink inside). Remove from oven and cut chicken into ½" cubes.
3. Over medium high heat, add remaining 2 Tbsp of oil to a large skillet. Add onions, garlic and remaining spices. Cook for 5 minutes then add diced chicken, sweet potatoes and beans. While stirring cook for 2 minutes more. Stir in cheese.
4. Divide among tortillas. Serve with sour cream, VE Salsa and guacamole.
2 sweet potatoes, cut in ½" cubes
3 Tbsp olive oil, divided
½ tsp each ground VE Sea Salt & Pepper
1 tsp VE Cuban Seasoning
4 boneless and skinless chicken breasts
1 medium onion, diced
2 cloves garlic, crushed
2 tsp VE Chili Seasoning
2 tsp each VE Cumin, ground
2 tsp each VE Coriander, ground
1- 19oz black beans, drained and rinsed
2 cups grated Jack or Cheddar
8 to 10 - 10" flour tortillas
-------
Sour cream
Prepared VE Poco Picante Salsa (or other VE Salsa)
Prepared VE Guacamole Dip Mix
1. Preheat oven to 425 F. In a large bowl combine potatoes 1 Tbsp of the olive oil and sprinkle with VE Cuban Seasoning and 1/4 tsp of salt and pepper. Place into shallow roasting or jelly roll pan and roast for 20 minutes.
2. Sprinkle chicken breasts with remaining VE Sea Salt & VE Pepper. Place chicken breasts on same roasting or jelly roll pan as potatoes. Return to oven for 20 minutes (or until potatoes are tender and chicken is no longer pink inside). Remove from oven and cut chicken into ½" cubes.
3. Over medium high heat, add remaining 2 Tbsp of oil to a large skillet. Add onions, garlic and remaining spices. Cook for 5 minutes then add diced chicken, sweet potatoes and beans. While stirring cook for 2 minutes more. Stir in cheese.
4. Divide among tortillas. Serve with sour cream, VE Salsa and guacamole.
Candied Ginger Florentines
by Sharon Statham
Makes: 4 dozen
3/4 cup granulated sugar
3/4 cup whipping cream, not whipped
1/4 cup butter
1 3/4 cup sliced almonds
1/2 cup all-purpose flour
1/2 cup finely chopped VE Crystallized Ginger
1/2 tsp VE Pure Vanilla Extract
4 oz. VE Belgian Dark or Bittersweet Chocolate
1. In a heavy saucepan add together sugar, whipping cream and butter. Bring to a boil over medium heat. Continue to stir until sugar has dissolved.
2. Remove from heat then stir in almonds, flour, ginger and vanilla.
3. Drop by teaspoonfuls onto greased cookie sheet about 3 inches apart. Using the back of a spoon spread into 2 inch circles.
4. Bake in 350 degree oven for 8 to 10 minutes, until set and edges are lightly browned. Remove from oven and let sit on pan for about a minute then let cool completely on racks.
5. Melt VE Chocolate then spread over bottom of Florentines. Chill in refrigerator for about 1 hour until chocolate sets OR drizzle VE Chocolate over the tops.
6. Store in airtight container in cool dry place for up to 4 days.
Makes: 4 dozen
3/4 cup granulated sugar
3/4 cup whipping cream, not whipped
1/4 cup butter
1 3/4 cup sliced almonds
1/2 cup all-purpose flour
1/2 cup finely chopped VE Crystallized Ginger
1/2 tsp VE Pure Vanilla Extract
4 oz. VE Belgian Dark or Bittersweet Chocolate
1. In a heavy saucepan add together sugar, whipping cream and butter. Bring to a boil over medium heat. Continue to stir until sugar has dissolved.
2. Remove from heat then stir in almonds, flour, ginger and vanilla.
3. Drop by teaspoonfuls onto greased cookie sheet about 3 inches apart. Using the back of a spoon spread into 2 inch circles.
4. Bake in 350 degree oven for 8 to 10 minutes, until set and edges are lightly browned. Remove from oven and let sit on pan for about a minute then let cool completely on racks.
5. Melt VE Chocolate then spread over bottom of Florentines. Chill in refrigerator for about 1 hour until chocolate sets OR drizzle VE Chocolate over the tops.
6. Store in airtight container in cool dry place for up to 4 days.
Tuesday, August 21, 2007
Chewy Ginger Coconut Macaroons
by Sandy Savage
2 1/2 cups shredded or flaked coconut
2/3 cup granulated sugar
1/3 cup all-purpose flour
1/3 cup slivered VE Crystallized Ginger
1/2 tsp VE Ground Ginger
pinch salt
4 egg whites
1. In large bowl mix first 6 ingredients.
2. In a separate bowl whisk egg whites until foamy. Add to coconut mixture and stir to combine.
3. Drop by heaping tablespoonfuls, 2 inches apart, prepared baking sheets. Bake in 325F oven, rotating pan halfway through, for 20 minutes or until golden on bottom. Let cool on pans. (Store in airtight container for up to 1 week)
2 1/2 cups shredded or flaked coconut
2/3 cup granulated sugar
1/3 cup all-purpose flour
1/3 cup slivered VE Crystallized Ginger
1/2 tsp VE Ground Ginger
pinch salt
4 egg whites
1. In large bowl mix first 6 ingredients.
2. In a separate bowl whisk egg whites until foamy. Add to coconut mixture and stir to combine.
3. Drop by heaping tablespoonfuls, 2 inches apart, prepared baking sheets. Bake in 325F oven, rotating pan halfway through, for 20 minutes or until golden on bottom. Let cool on pans. (Store in airtight container for up to 1 week)
Gingerbread Men (With a Difference!)
by Sandy Savage
4 cups all purpose flour
1/2 cup finely chopped VE Crystallized Ginger
1 Tbsp VE Ground Cinnamon
1 tsp VE Ground Ginger
1 tsp salt
1 tsp baking soda
1/2 tsp VE Baking Powder
1 cup unsalted butter, room temperature
2 cups dark brown sugar
2 tsp VE Vanilla Extract
1/2 tsp grated orange peel
2 large eggs
1/2 cup buttermilk
Red Hots (cinnamon candies)
Raisins
1. Mix together flour, Crystallized Ginger, Cinnamon, Ginger, salt, Baking soda, and Baking Powder
2. Beat butter in large bowl until light. Then add sugar, vanilla and orange peel beating until fluffy. Add eggs 1 at a time. Add buttermilk.
3. Add dry ingredients into butter mixture just until blended. Divide dough into thirds then flatten pieces and wrap in plastic. Chill for 1 hour. (Or you can make and refrigerate ovenight. Soften dough slightly at room temperature before rolling out.)
4. Preheat oven to 350F. Grease baking sheets.
5. Roll out 1 dough piece on lightly floured surface to 1/2 inch thickness. Cut out cookies with gingerbread man cookie cutter. Transfer to baking sheets. Decorate with Red Hots and raisins. Bake cookies for about 15 minutes until lightly browned. Transfer to racks and cool. (Store in airtight container at room temperature.)
4 cups all purpose flour
1/2 cup finely chopped VE Crystallized Ginger
1 Tbsp VE Ground Cinnamon
1 tsp VE Ground Ginger
1 tsp salt
1 tsp baking soda
1/2 tsp VE Baking Powder
1 cup unsalted butter, room temperature
2 cups dark brown sugar
2 tsp VE Vanilla Extract
1/2 tsp grated orange peel
2 large eggs
1/2 cup buttermilk
Red Hots (cinnamon candies)
Raisins
1. Mix together flour, Crystallized Ginger, Cinnamon, Ginger, salt, Baking soda, and Baking Powder
2. Beat butter in large bowl until light. Then add sugar, vanilla and orange peel beating until fluffy. Add eggs 1 at a time. Add buttermilk.
3. Add dry ingredients into butter mixture just until blended. Divide dough into thirds then flatten pieces and wrap in plastic. Chill for 1 hour. (Or you can make and refrigerate ovenight. Soften dough slightly at room temperature before rolling out.)
4. Preheat oven to 350F. Grease baking sheets.
5. Roll out 1 dough piece on lightly floured surface to 1/2 inch thickness. Cut out cookies with gingerbread man cookie cutter. Transfer to baking sheets. Decorate with Red Hots and raisins. Bake cookies for about 15 minutes until lightly browned. Transfer to racks and cool. (Store in airtight container at room temperature.)
Decadent Nanaimo Bars
by Sandy Savage
2 cups sifted icing sugar
1/2 cup butter
1/2 cup granulated sugar
1 egg, slightly beaten
1 1/2 cups graham wafer crumbs
1/2 cup mix of finely chopped red and green candied cherries (optional)
2 Tbsp finely chopped VE Crystallized Ginger (optional)
1/2 cup butter, at room temperature
2 Tbsp vanilla custard powder
4 (1oz/28g) squares semisweet chocolate
1/2 cup finely chopped walnuts
1/3 cup VE Cocoa Powder
1 tsp VE Vanilla
1 cup finely shredded coconut
3 Tbsp milk
1. Lightly grease 9” square pan.
2. Melt 1/2 cup butter. Turn into bowl.
3. Mix together sugar and cocoa then add to butter. Cool to room temperature.
4. Whisk egg and vanilla together then add to cocoa mixture. Stir in wafer crumbs, coconut, walnuts and cherries. Press into the greased pan.
5. Mix together 1/2 cup butter, milk, custard powder and icing sugar in a small bowl. Stir until creamy. Spread over base. Place in freezer for about 15 minutes to hardened slightly.
6. Melt chocolate in top of double boiler or in a bowl in a microwave oven. Spread ligthly over cooled custard. Refrigerate for about 1 hour until chocolate is firm.
7. Glaze: stir together 1/2 cup icing sugar and 2 tsp water. Drizzle over top. Cut into bars. Store in a tightly covered container in refrigerator.
2 cups sifted icing sugar
1/2 cup butter
1/2 cup granulated sugar
1 egg, slightly beaten
1 1/2 cups graham wafer crumbs
1/2 cup mix of finely chopped red and green candied cherries (optional)
2 Tbsp finely chopped VE Crystallized Ginger (optional)
1/2 cup butter, at room temperature
2 Tbsp vanilla custard powder
4 (1oz/28g) squares semisweet chocolate
1/2 cup finely chopped walnuts
1/3 cup VE Cocoa Powder
1 tsp VE Vanilla
1 cup finely shredded coconut
3 Tbsp milk
1. Lightly grease 9” square pan.
2. Melt 1/2 cup butter. Turn into bowl.
3. Mix together sugar and cocoa then add to butter. Cool to room temperature.
4. Whisk egg and vanilla together then add to cocoa mixture. Stir in wafer crumbs, coconut, walnuts and cherries. Press into the greased pan.
5. Mix together 1/2 cup butter, milk, custard powder and icing sugar in a small bowl. Stir until creamy. Spread over base. Place in freezer for about 15 minutes to hardened slightly.
6. Melt chocolate in top of double boiler or in a bowl in a microwave oven. Spread ligthly over cooled custard. Refrigerate for about 1 hour until chocolate is firm.
7. Glaze: stir together 1/2 cup icing sugar and 2 tsp water. Drizzle over top. Cut into bars. Store in a tightly covered container in refrigerator.
Monday, August 20, 2007
Apple Crisp with Dried Fruit and Ginger
by Tanya Hanson
Topping:
1 1/4 cups quick oats
1 cup & 2 Tbsp packed dark brown sugar
3/4 cup flour
1/2 tsp VE Cinnamon
1/4 tsp salt
3/4 cup unsalted butter, room temp
3/4 cup almonds, lightly toasted & chopped
1/2 cup chopped VE Crystallized Ginger
Filling:
4 pounds Granny Smith apples, sliced
1 1/2 cups dried fruit
1/2 cup sugar
1 Tbsp lemon juice
1 Tbsp flour
3/4 tsp VE Cinnamon
1. Topping: mix oats, brown sugar, flour, cinnamon and salt in large bowl. Add butter and cut in until small crumbs are formed. Add almonds and ginger. (Topping can be prepared a day in advance. Cover & refrigerate).
2. Filling: Preheat oven to 375 F. Butter large cake pan. Combine fol;ling ingredients in large bowl and mix well. Pour filling in cake pan. Sprinkle topping over apple mixture. Bake at 350 F for 40 minutes or until topping is golden brown. Serve warm with Vanilla ice cream.
Topping:
1 1/4 cups quick oats
1 cup & 2 Tbsp packed dark brown sugar
3/4 cup flour
1/2 tsp VE Cinnamon
1/4 tsp salt
3/4 cup unsalted butter, room temp
3/4 cup almonds, lightly toasted & chopped
1/2 cup chopped VE Crystallized Ginger
Filling:
4 pounds Granny Smith apples, sliced
1 1/2 cups dried fruit
1/2 cup sugar
1 Tbsp lemon juice
1 Tbsp flour
3/4 tsp VE Cinnamon
1. Topping: mix oats, brown sugar, flour, cinnamon and salt in large bowl. Add butter and cut in until small crumbs are formed. Add almonds and ginger. (Topping can be prepared a day in advance. Cover & refrigerate).
2. Filling: Preheat oven to 375 F. Butter large cake pan. Combine fol;ling ingredients in large bowl and mix well. Pour filling in cake pan. Sprinkle topping over apple mixture. Bake at 350 F for 40 minutes or until topping is golden brown. Serve warm with Vanilla ice cream.
Ginger Mascarpone Icebox Cake
by Sandy Savage
12 oz gingersnap cookie crumbs (2 1/2 cups– about 40 cookies)
5 Tbsp butter
8 oz cream cheese
2/3 cup sugar
1/2 cup minced VE Crystallized Ginger
1/2 cup plain yogurt
1/2 tsp VE Vanilla
1 lb Mascarpone cheese
1/3 cup whipping cream
1. Combine Gingersnap cookie crumbs and butter. Sprinkle approximately half of the crumb mixture into 9” pan. Set aside.
2. Mix together cream cheese, sugar, VE Crystallized Ginger, yogurt, VE Vanilla.
3. Add Mascarpone Cheese and whipping cream. Whip until mixture holds peaks.
4. Spoon half the mixture over the crumb crust. Cover with half of the remaining crumbs. Repeat. Cover and refrigerate overnight.
12 oz gingersnap cookie crumbs (2 1/2 cups– about 40 cookies)
5 Tbsp butter
8 oz cream cheese
2/3 cup sugar
1/2 cup minced VE Crystallized Ginger
1/2 cup plain yogurt
1/2 tsp VE Vanilla
1 lb Mascarpone cheese
1/3 cup whipping cream
1. Combine Gingersnap cookie crumbs and butter. Sprinkle approximately half of the crumb mixture into 9” pan. Set aside.
2. Mix together cream cheese, sugar, VE Crystallized Ginger, yogurt, VE Vanilla.
3. Add Mascarpone Cheese and whipping cream. Whip until mixture holds peaks.
4. Spoon half the mixture over the crumb crust. Cover with half of the remaining crumbs. Repeat. Cover and refrigerate overnight.
Double Ginger Crackle Cookies
by Sandy Savage
1/2 cup shortening
1 cup granulated sugar
1 egg
1/2 cup molasses
2 cups all purpose flour
2 tsp baking soda
1/2 tsp salt
1/2 cup finely chopped VE Crystallized Ginger
1 Tbsp VE Ground Ginger
1 tsp VE Cinnamon
1 tsp VE Cloves
granulated sugar for rolling
1. In a large bowl, cream together shortening and sugar. Beat in egg and molasses.
2. In separate bowl, mix together remaining ingredients (except rolling sugar). Mix into creamed mixture until well blended.
3. Shape into 1 inch balls. Roll in sugar. Place 2 inches apart on greased baking sheets.
4. Bake in 350 F oven for 8 to 10 minutes, or until golden brown. Don’t overbake, cookies should be slightly soft when removed from oven. Let cool on baking sheets for about 5 minutes, then place on cooling racks.
1/2 cup shortening
1 cup granulated sugar
1 egg
1/2 cup molasses
2 cups all purpose flour
2 tsp baking soda
1/2 tsp salt
1/2 cup finely chopped VE Crystallized Ginger
1 Tbsp VE Ground Ginger
1 tsp VE Cinnamon
1 tsp VE Cloves
granulated sugar for rolling
1. In a large bowl, cream together shortening and sugar. Beat in egg and molasses.
2. In separate bowl, mix together remaining ingredients (except rolling sugar). Mix into creamed mixture until well blended.
3. Shape into 1 inch balls. Roll in sugar. Place 2 inches apart on greased baking sheets.
4. Bake in 350 F oven for 8 to 10 minutes, or until golden brown. Don’t overbake, cookies should be slightly soft when removed from oven. Let cool on baking sheets for about 5 minutes, then place on cooling racks.
Peach and Ginger Crumble with Ice Cream
by Evlyn McBride
Serves 6
4 cups sliced peaches
1/4 cup chopped VE Crystallized Ginger
1 Tbsp all-purpose flour
3/4 cups rolled oats
1/2 cup packed brown sugar
1 tsp VE cinnamon
1/4 cup all-purpose flour
1/2 cup cold butter, cubed
1/2 slivered almonds, toasted
1. In bowl, toss peaches with ginger and 1 Tbsp. flour. Set aside.
2. In separate bowl, combine oats, sugar, flour and cinnamon. With a pastry blender cut in butter until mixture resembles coarse crumbs. Stir in almonds.
3. Divide peach mixture among six greased 1 cup baking dishes (or a 9” plate). Top with crumb mixture.
4. Place on baking sheet and bake at 375 F for 35-45 minutes, or until golden brown and bubbling.
5. Serve warm with vanilla ice cream.
Serves 6
4 cups sliced peaches
1/4 cup chopped VE Crystallized Ginger
1 Tbsp all-purpose flour
3/4 cups rolled oats
1/2 cup packed brown sugar
1 tsp VE cinnamon
1/4 cup all-purpose flour
1/2 cup cold butter, cubed
1/2 slivered almonds, toasted
1. In bowl, toss peaches with ginger and 1 Tbsp. flour. Set aside.
2. In separate bowl, combine oats, sugar, flour and cinnamon. With a pastry blender cut in butter until mixture resembles coarse crumbs. Stir in almonds.
3. Divide peach mixture among six greased 1 cup baking dishes (or a 9” plate). Top with crumb mixture.
4. Place on baking sheet and bake at 375 F for 35-45 minutes, or until golden brown and bubbling.
5. Serve warm with vanilla ice cream.
Ginger Whipped Cream
by Jacqueline McGrath
1/2 cup whipping cream
1 Tbsp dark brown sugar
2 Tbsp finely diced VE Crystallized Ginger
1. Beat whipping cream and brown sugar in a medium bowl until peaks form.
2. Fold in crystalized ginger. Serve with warm gingerbread or on apple or pear deserts.
1/2 cup whipping cream
1 Tbsp dark brown sugar
2 Tbsp finely diced VE Crystallized Ginger
1. Beat whipping cream and brown sugar in a medium bowl until peaks form.
2. Fold in crystalized ginger. Serve with warm gingerbread or on apple or pear deserts.
Crystallized Ginger Shortcake
by Jacqueline McGrath
Yield: 8 cookies
2 cups flour
1/2 cup sugar
1 tbsp VE Baking Powder
1 tsp VE Ginger
1/2 tsp salt
1/2 cup chilled butter, cut into small cubes
1/2 cup milk
1 large egg yolk
1/2 cup finely diced VE Crystallized Ginger
1. Preheat oven to 400 F.
2. Combine first 5 ingredients in a large bowl. Using a pastry blender add cubed butter and blend until it resembles coarse meal.
3. Mix in finely chopped Crystallized Ginger.
4. Add milk and egg yolk. Blend until moistened then turn out onto a floured surface. Knead slightly and roll into log.
5. Cut into 8 equal pieces, gently press into 1” thickness and place on parchment-lined tray. Sprinkle lightly with sugar.
7. Bake 15 minutes. Remove from cooking tray to cool.
Note: Gingered shortcakes are wonderful filled with strawberries, peaches, plums and of course whipped cream.
Yield: 8 cookies
2 cups flour
1/2 cup sugar
1 tbsp VE Baking Powder
1 tsp VE Ginger
1/2 tsp salt
1/2 cup chilled butter, cut into small cubes
1/2 cup milk
1 large egg yolk
1/2 cup finely diced VE Crystallized Ginger
1. Preheat oven to 400 F.
2. Combine first 5 ingredients in a large bowl. Using a pastry blender add cubed butter and blend until it resembles coarse meal.
3. Mix in finely chopped Crystallized Ginger.
4. Add milk and egg yolk. Blend until moistened then turn out onto a floured surface. Knead slightly and roll into log.
5. Cut into 8 equal pieces, gently press into 1” thickness and place on parchment-lined tray. Sprinkle lightly with sugar.
7. Bake 15 minutes. Remove from cooking tray to cool.
Note: Gingered shortcakes are wonderful filled with strawberries, peaches, plums and of course whipped cream.
Ginger Sauce
by Lisa Embleton
1 Cup of granulated sugar
2 - 3 Tbsp of chopped VE Crystallized Ginger
1/2 Cup of water
1. Mix ingredients in a saucepan and bring to a boil for 10 minutes. Remove from heat and cool. Serve over ice cream.
1 Cup of granulated sugar
2 - 3 Tbsp of chopped VE Crystallized Ginger
1/2 Cup of water
1. Mix ingredients in a saucepan and bring to a boil for 10 minutes. Remove from heat and cool. Serve over ice cream.
Sauteed Bananas
2 ripe bananas
2 Tbsp VE Hot Buttered Rum
1/2 tsp VE Nutmeg, VE Cinnamon or VE Poudre Douce
2 Tbsp Frozen orange juice concentrate
1 Tbsp Orange liqueur or rum
1. Peel and slice bananas into 1/2” rounds.
2. In small saucepan, melt VE Hot Buttered Rum with one of the VE Spices listed above, frozen orange juice, and the liqueur. Whisk together until very smooth.
3. Add sliced bananas, stir gently but quickly until bananas are heated (about 30 seconds).
4. Serve warm over ice cream.
2 Tbsp VE Hot Buttered Rum
1/2 tsp VE Nutmeg, VE Cinnamon or VE Poudre Douce
2 Tbsp Frozen orange juice concentrate
1 Tbsp Orange liqueur or rum
1. Peel and slice bananas into 1/2” rounds.
2. In small saucepan, melt VE Hot Buttered Rum with one of the VE Spices listed above, frozen orange juice, and the liqueur. Whisk together until very smooth.
3. Add sliced bananas, stir gently but quickly until bananas are heated (about 30 seconds).
4. Serve warm over ice cream.
Sunday, August 19, 2007
January Skinny Dip
by Jacqueline McGrath
1 can chick peas – rinsed & drained
2 tsp VE Poco Salsa
1/2 cup canned diced tomatoes
1/2 tsp VE Chipotle Chili
VE Fine Herbs
1. Throw all ingredients in a food processor, add water as necessary, and process to smooth texture.
2. Turn out into a bowl and decorate with quartered grape tomatoes and a sprinkle of VE Fine Herbs.
3. Serve with taco chips or Wheat Thins.
1 can chick peas – rinsed & drained
2 tsp VE Poco Salsa
1/2 cup canned diced tomatoes
1/2 tsp VE Chipotle Chili
VE Fine Herbs
1. Throw all ingredients in a food processor, add water as necessary, and process to smooth texture.
2. Turn out into a bowl and decorate with quartered grape tomatoes and a sprinkle of VE Fine Herbs.
3. Serve with taco chips or Wheat Thins.
Olive Cheese Ball
by Toni Swanson
8 oz cream cheese, softened
1/3 cup green olives, sliced
1/2 cup black olives, chopped
1 Tbsp VE 3 Onion Dip Mix
1/2 tsp Tabasco Sauce
1/2 cup Parsley
1/2 tsp VE Chipotle Chili
1. In a med bowl, combine cream cheese, olives, onion dip mix, and tabasco. Mix well. Refrigerate for 15 min, then form into ball.
2. Roll ball in parsley, coating evenly. Dust with chili powder. Place on serving dish. Serve with assorted crackers.
8 oz cream cheese, softened
1/3 cup green olives, sliced
1/2 cup black olives, chopped
1 Tbsp VE 3 Onion Dip Mix
1/2 tsp Tabasco Sauce
1/2 cup Parsley
1/2 tsp VE Chipotle Chili
1. In a med bowl, combine cream cheese, olives, onion dip mix, and tabasco. Mix well. Refrigerate for 15 min, then form into ball.
2. Roll ball in parsley, coating evenly. Dust with chili powder. Place on serving dish. Serve with assorted crackers.
Hawaiian Stuffed Peppers
by Melissa Piccinnin
VE Chipotle Spice
BBQ Sauce
1 medium tomato, diced
6 cups rice, cooked in Chicken Soup Base
1 carrot, steamed, diced
1 can crushed pineapple
1 can peaches & cream corn, drained
3 cooked chicken breasts, cubed
2 Tbsp VE Poco Picante Salsa Mix
6 Medium Red, Orange, & Yellow Peppers
3/4 cup shredded marble cheese
1. Combine Chipotle spice with your favorite BBQ sauce. Coat chicken with BBQ sauce and cook.
2. Add remaining ingredients, except peppers & cheese.
3. Cut off tops of peppers, clean, and stuff with rice mixture.
4. Cook in crock pot on high for 4 hours, or on top of your stove until done (it's done when your house smells so delicious your mouth starts to water, and when the peppers are fairly soft). During last 30 minutes top with shredded marble cheese.
VE Chipotle Spice
BBQ Sauce
1 medium tomato, diced
6 cups rice, cooked in Chicken Soup Base
1 carrot, steamed, diced
1 can crushed pineapple
1 can peaches & cream corn, drained
3 cooked chicken breasts, cubed
2 Tbsp VE Poco Picante Salsa Mix
6 Medium Red, Orange, & Yellow Peppers
3/4 cup shredded marble cheese
1. Combine Chipotle spice with your favorite BBQ sauce. Coat chicken with BBQ sauce and cook.
2. Add remaining ingredients, except peppers & cheese.
3. Cut off tops of peppers, clean, and stuff with rice mixture.
4. Cook in crock pot on high for 4 hours, or on top of your stove until done (it's done when your house smells so delicious your mouth starts to water, and when the peppers are fairly soft). During last 30 minutes top with shredded marble cheese.
Yucatan Leg of Lamb
by Sharon Statham
1 whole leg of lamb (approx. 6.5 lbs)
2+ tsp VE Chipotle Chili Powder
1 1/2 Tbsp. VE Cumin Seeds
3 Tbsp Olive Oil
3 Tbsp VE Black Peppercorns
8 - 10 Prickly Pear Cactus Pads (optional)
2 Tbsp VE Lamb Seasoning
VE Sea Salt & VE Pepper to taste
1/2 tsp VE Sea Salt
1. Preheat Oven to 325 F.
2. Prepare lamb by removing excess fat and if possible remove hip bone then reform lamb and tie tightly with kitchen string.
3. In a small skillet, sauté the Cumin Seeds, Peppercorns and Lamb Seasoning over medium heat to release their flavours. Stir frequently and remove when they turn brown and start to smoke.
4. Rub lamb with olive oil and then coat uniformly with generous amounts of the spice mixture. Place on rack in your Roasting Pan and roast for 1 hour and 15 minutes until meat reaches an internal temp. of 120F.
5. Raise heat to 450 F to brown exterior for 5 - 10 min. The internal temp. should rise to 130F. 6. Remove from oven and let rest for 15 min. before carving.
7. While lamb is roasting wash the prickly pear cactus pads in cold water, remove thorns with a paring knife, brush with olive oil, sprinkle with VE Salt and Pepper. Grill over a low charcoal or under broiler for about 5 min. per side until tender.
1 whole leg of lamb (approx. 6.5 lbs)
2+ tsp VE Chipotle Chili Powder
1 1/2 Tbsp. VE Cumin Seeds
3 Tbsp Olive Oil
3 Tbsp VE Black Peppercorns
8 - 10 Prickly Pear Cactus Pads (optional)
2 Tbsp VE Lamb Seasoning
VE Sea Salt & VE Pepper to taste
1/2 tsp VE Sea Salt
1. Preheat Oven to 325 F.
2. Prepare lamb by removing excess fat and if possible remove hip bone then reform lamb and tie tightly with kitchen string.
3. In a small skillet, sauté the Cumin Seeds, Peppercorns and Lamb Seasoning over medium heat to release their flavours. Stir frequently and remove when they turn brown and start to smoke.
4. Rub lamb with olive oil and then coat uniformly with generous amounts of the spice mixture. Place on rack in your Roasting Pan and roast for 1 hour and 15 minutes until meat reaches an internal temp. of 120F.
5. Raise heat to 450 F to brown exterior for 5 - 10 min. The internal temp. should rise to 130F. 6. Remove from oven and let rest for 15 min. before carving.
7. While lamb is roasting wash the prickly pear cactus pads in cold water, remove thorns with a paring knife, brush with olive oil, sprinkle with VE Salt and Pepper. Grill over a low charcoal or under broiler for about 5 min. per side until tender.
Vietnamese Aromatic And Spicy Beef Stew
by Diane Pepin
2 Tbsp VE 3 Onion dip
6 Tbsp Yellow bean sauce
Garlic cloves, peeled and crushed
1 Tsp Chipotle Chilli
12 Shallots, peeled
4 VE Star Anise – whole
1 Stick lemon grass, OR 3 X 1" strip lemon rind
1 stick VE cinnamon
1/2 tsp VE Whole Pink peppercorns
7 Tbsp Vegetable oil
2 Tbsp Sugar
3 lb Stewing beef, cut in 1" cubes
1. Peel and finely mince garlic.
2. Peel shallots and leave whole.
3. Cut lemon grass into 2" sections, after discarding the strawlike top. Crush each section.
4. Put 3 tablespoons of oil into a non-stick frying pan and set on a medium- high heat. When hot, add 3 onion dip, garlic and whole shallots and fry for 2 mins.
5. Add lemon grass, but not the lemon rind if you are using it as a substitute. Continue to fry until onion is lightly browned.
6. Turn off heat and remove the shallots from pan and set aside.
7. Put the remaining 4 tablespoons of oil in a large, preferably non-stick pan and set over a high heat. When hot, add enough beef cubes to form a single layer in the pan. Brown the cubes and remove, replacing with more beef until they are all brown. Return all browned beef to pan and add 1.75 pints water as well as the onion, garlic and lemon grass mixture.
8. Add yellow bean sauce, chipotle chilli powder, star anise, cinnamon, peppercorns and sugar. Bring to the boil then cover, lower heat and simmer gently for 1.25 hours.
9. Add the reserved shallots and the lemon rind (if you are using it), cover again and simmer for 15 mins.
10. Remove the lid, raise the heat to medium and cook for a further 15-20 mins or until the sauce has thickened a little and the meat is tender.
11. Spoon the fat off the top before serving with either rice or crusty french bread.
2 Tbsp VE 3 Onion dip
6 Tbsp Yellow bean sauce
Garlic cloves, peeled and crushed
1 Tsp Chipotle Chilli
12 Shallots, peeled
4 VE Star Anise – whole
1 Stick lemon grass, OR 3 X 1" strip lemon rind
1 stick VE cinnamon
1/2 tsp VE Whole Pink peppercorns
7 Tbsp Vegetable oil
2 Tbsp Sugar
3 lb Stewing beef, cut in 1" cubes
1. Peel and finely mince garlic.
2. Peel shallots and leave whole.
3. Cut lemon grass into 2" sections, after discarding the strawlike top. Crush each section.
4. Put 3 tablespoons of oil into a non-stick frying pan and set on a medium- high heat. When hot, add 3 onion dip, garlic and whole shallots and fry for 2 mins.
5. Add lemon grass, but not the lemon rind if you are using it as a substitute. Continue to fry until onion is lightly browned.
6. Turn off heat and remove the shallots from pan and set aside.
7. Put the remaining 4 tablespoons of oil in a large, preferably non-stick pan and set over a high heat. When hot, add enough beef cubes to form a single layer in the pan. Brown the cubes and remove, replacing with more beef until they are all brown. Return all browned beef to pan and add 1.75 pints water as well as the onion, garlic and lemon grass mixture.
8. Add yellow bean sauce, chipotle chilli powder, star anise, cinnamon, peppercorns and sugar. Bring to the boil then cover, lower heat and simmer gently for 1.25 hours.
9. Add the reserved shallots and the lemon rind (if you are using it), cover again and simmer for 15 mins.
10. Remove the lid, raise the heat to medium and cook for a further 15-20 mins or until the sauce has thickened a little and the meat is tender.
11. Spoon the fat off the top before serving with either rice or crusty french bread.
Vietnamese Raw Beef
by Diane Pepin
1 lb Thin slices raw beef
2 Tbsp VE 3 onion dip
2 Tbsp Oyster Sauce
1 Green Onion – chopped
3 Tbsp Fresh Lime juice
1 tsp VE Thai seasoning
1/2 Cup Yellow Onion -- thinly sliced
1 Lime -- in wedges
1 tsp VE Chipotle Chili
Peanut Oil
1. Fry VE Onion Dip in 1/2 tablespoon of peanut oil until light brown. Set aside.
2. Mix together the oyster sauce, lime juice, sliced onion & green onion and Thai seasoning and Chipotle Chili. Pour over beef and marinade.
3. Sprinkle with the fried VE Onion Dip. Garnish with chopped peanuts and lime wedges. Serve.
4. The dish can be served with rice papers or rice.
1 lb Thin slices raw beef
2 Tbsp VE 3 onion dip
2 Tbsp Oyster Sauce
1 Green Onion – chopped
3 Tbsp Fresh Lime juice
1 tsp VE Thai seasoning
1/2 Cup Yellow Onion -- thinly sliced
1 Lime -- in wedges
1 tsp VE Chipotle Chili
Peanut Oil
1. Fry VE Onion Dip in 1/2 tablespoon of peanut oil until light brown. Set aside.
2. Mix together the oyster sauce, lime juice, sliced onion & green onion and Thai seasoning and Chipotle Chili. Pour over beef and marinade.
3. Sprinkle with the fried VE Onion Dip. Garnish with chopped peanuts and lime wedges. Serve.
4. The dish can be served with rice papers or rice.
Fish Cakes with Chipotle Cream
by Linda Hannah
Fish Cakes
1/3 cup mayonnaise
1 egg
1 Tbsp lime juice
1 1/2 lb cooked cod
2 celery stalks, diced
1/2 tsp VE Sea Salt, ground
3 slices whole wheat bread, as fine crumbs
3 Tbsp olive oil
Chipotle Cream
1/2 cup sour cream
2 Tbsp lime juice
1/2 tsp lime zest
1/2 tsp sugar
1/2 tsp VE sea salt
1 tsp VE Chipotle Chilli
1. Blend the mayonnaise, egg and lime juice in a large mixing bowl.
2. Flake the cod into small pieces and add to bowl.
3. Mix in celery and salt.
4. Pour the bread crumbs on to a sheet of wax paper.
5. Tightly pack the cod mixture into 8 patties. Gently place each patty in the bread crumbs and turn to coat evenly.
6. Heat olive oil in a skillet. Place breaded patties in skillet and cook about 5 minutes a side or until golden brown.
7. Mix together all ingredients for the Chipotle Cream. Serve over fish cakes.
Fish Cakes
1/3 cup mayonnaise
1 egg
1 Tbsp lime juice
1 1/2 lb cooked cod
2 celery stalks, diced
1/2 tsp VE Sea Salt, ground
3 slices whole wheat bread, as fine crumbs
3 Tbsp olive oil
Chipotle Cream
1/2 cup sour cream
2 Tbsp lime juice
1/2 tsp lime zest
1/2 tsp sugar
1/2 tsp VE sea salt
1 tsp VE Chipotle Chilli
1. Blend the mayonnaise, egg and lime juice in a large mixing bowl.
2. Flake the cod into small pieces and add to bowl.
3. Mix in celery and salt.
4. Pour the bread crumbs on to a sheet of wax paper.
5. Tightly pack the cod mixture into 8 patties. Gently place each patty in the bread crumbs and turn to coat evenly.
6. Heat olive oil in a skillet. Place breaded patties in skillet and cook about 5 minutes a side or until golden brown.
7. Mix together all ingredients for the Chipotle Cream. Serve over fish cakes.
Chipotle Chicken Skillet Casserole
by Linda Hannah
3 oil-packed sun-dried tomatoes
1/4 cup loosely-packed fresh cilantro
2 Tbsp BBQ sauce
1/8 tsp VE Chipotle Chili
1 tsp VE Chili Powder
1 tsp grated lime peel
2 lb. chicken thighs, boneless & skinless
VE Sea salt
1 lg. onion, sliced
1 sm. yellow pepper, diced
1. Pat excess oil from tomatoes then place in blender with cilantro, BBQ sauce, chipotle chili, chili powder, and lime zest. Set aside.
2. Season thighs with VE Sea salt, then brown in frying pan with a little oil. Remove from frying pan and set aside.
3. Sauté onion until soft.
4. Stir in bell pepper. Place chicken on top of vegetables in frying pan and spread thighs with tomato sauce mixture.
5. Cover and let simmer until fully cooked, about 40 min.
6. Serve with rice or couscous.
3 oil-packed sun-dried tomatoes
1/4 cup loosely-packed fresh cilantro
2 Tbsp BBQ sauce
1/8 tsp VE Chipotle Chili
1 tsp VE Chili Powder
1 tsp grated lime peel
2 lb. chicken thighs, boneless & skinless
VE Sea salt
1 lg. onion, sliced
1 sm. yellow pepper, diced
1. Pat excess oil from tomatoes then place in blender with cilantro, BBQ sauce, chipotle chili, chili powder, and lime zest. Set aside.
2. Season thighs with VE Sea salt, then brown in frying pan with a little oil. Remove from frying pan and set aside.
3. Sauté onion until soft.
4. Stir in bell pepper. Place chicken on top of vegetables in frying pan and spread thighs with tomato sauce mixture.
5. Cover and let simmer until fully cooked, about 40 min.
6. Serve with rice or couscous.
Cubanos Frijoles
by Cindy Marshall
2 cups brown rice
4 cups water
1 1/2 lb. ground beef
2 Tbsp VE Cajun seasoning
1 onion, chopped
2 (15 oz.) cans black beans
1 (6 oz.) can chopped black olives, drained
1/4 cup red wine vinegar
3 sprigs fresh cilantro, chopped
1/4 tsp. VE Chipotle Chili Powder
1. Place rice and water in a saucepan over medium heat. Bring to a boil, then reduce heat to low and simmer for about 45 minutes, or until rice is tender.
2. While the rice is cooking, brown the ground beef in a deep skillet or wok. Season with Cajun seasoning.
3. When meat is almost done, add the onion, and cook until the meat is browned and the onion is translucent.
4. Stir in the beans, olives, vinegar, and chipotle powder. Mix well, cover, and simmer for 20 minutes over medium low heat. Add the cilantro during the last 5 minutes of cooking.
5. Serve hot over or mixed in with rice.
2 cups brown rice
4 cups water
1 1/2 lb. ground beef
2 Tbsp VE Cajun seasoning
1 onion, chopped
2 (15 oz.) cans black beans
1 (6 oz.) can chopped black olives, drained
1/4 cup red wine vinegar
3 sprigs fresh cilantro, chopped
1/4 tsp. VE Chipotle Chili Powder
1. Place rice and water in a saucepan over medium heat. Bring to a boil, then reduce heat to low and simmer for about 45 minutes, or until rice is tender.
2. While the rice is cooking, brown the ground beef in a deep skillet or wok. Season with Cajun seasoning.
3. When meat is almost done, add the onion, and cook until the meat is browned and the onion is translucent.
4. Stir in the beans, olives, vinegar, and chipotle powder. Mix well, cover, and simmer for 20 minutes over medium low heat. Add the cilantro during the last 5 minutes of cooking.
5. Serve hot over or mixed in with rice.
'Chipotle' Chili
by Yousef Kayal
1 1/2 lbs ground beef
1 lg onion, diced
3 lg cloves of Garlic, minced
2 cans kidney beans (with juice)
1 28oz can Diced Tomato (with juice)
1 14 oz can Tomato Sauce
2 cans tomato paste
2 Tbsp VE Chili Powder
1 Tsp VE Chipotle Chili Powder
2 Tbsp Watkins Chicken Bouillion
1. Fry Ground beef and onion. Drain fat.
2. Put beef and onions in 5 qt crock pot. Combine with remaining ingredients. Simmer all day.
1 1/2 lbs ground beef
1 lg onion, diced
3 lg cloves of Garlic, minced
2 cans kidney beans (with juice)
1 28oz can Diced Tomato (with juice)
1 14 oz can Tomato Sauce
2 cans tomato paste
2 Tbsp VE Chili Powder
1 Tsp VE Chipotle Chili Powder
2 Tbsp Watkins Chicken Bouillion
1. Fry Ground beef and onion. Drain fat.
2. Put beef and onions in 5 qt crock pot. Combine with remaining ingredients. Simmer all day.
Spanish Rice
by Patricia Holm
1 lb lean ground beef or turkey
1 medium onion, chopped
1 small green pepper, chopped
1 cup uncooked long grain rice
1 to 2 tsp VE Chipotle Chili powder
796 ml can of tomatoes
VE salt and pepper (to taste)
VE Chili Pepper Flakes
Grated cheddar
Sour Cream
1. In a large skillet combine ground beef and onion. Cook over medium heat until meat. Drain off fat.
2. Purée tomato, including juice, in food processor. Add to meat.
3. Add green pepper, rice, chipotle seasoning, salt and pepper. Bring to a boil, then reduce to low, cover and simmer 15 - 20 minutes (until rice is tender).
4. Serve with Chili Pepper Flakes (optional) and sprinkle grated cheese on top.
Refried beans (with VE Pueblo Bean Dip Mix mixed in) and a dollop of sour cream make a nice plate arrangement.
1 lb lean ground beef or turkey
1 medium onion, chopped
1 small green pepper, chopped
1 cup uncooked long grain rice
1 to 2 tsp VE Chipotle Chili powder
796 ml can of tomatoes
VE salt and pepper (to taste)
VE Chili Pepper Flakes
Grated cheddar
Sour Cream
1. In a large skillet combine ground beef and onion. Cook over medium heat until meat. Drain off fat.
2. Purée tomato, including juice, in food processor. Add to meat.
3. Add green pepper, rice, chipotle seasoning, salt and pepper. Bring to a boil, then reduce to low, cover and simmer 15 - 20 minutes (until rice is tender).
4. Serve with Chili Pepper Flakes (optional) and sprinkle grated cheese on top.
Refried beans (with VE Pueblo Bean Dip Mix mixed in) and a dollop of sour cream make a nice plate arrangement.
Chili Lime Corn Salad
by Andrea Buckley
3-4 cups frozen corn
1 large red pepper, diced
1/2 cup fresh cilantro, chopped
1 cup light tasting oil
2 tbsp VE Chili Powder
1/2 tsp VE Chipotle chili
2 Tbsp of water
4 tsp of sugar
1 Tbsp grated lime or lemon rind
2/3 cup of lime or lemon juice
1/2 tsp of fine grind VE Sea Salt
1. Gently defrost corn by running warm water over. Corn should be tender and yet still cold. Put in medium sized bowl.
2. Add red pepper and cilantro.
3. Combine remaining ingredients. Mix well pour over corn mixture and serve.
3-4 cups frozen corn
1 large red pepper, diced
1/2 cup fresh cilantro, chopped
1 cup light tasting oil
2 tbsp VE Chili Powder
1/2 tsp VE Chipotle chili
2 Tbsp of water
4 tsp of sugar
1 Tbsp grated lime or lemon rind
2/3 cup of lime or lemon juice
1/2 tsp of fine grind VE Sea Salt
1. Gently defrost corn by running warm water over. Corn should be tender and yet still cold. Put in medium sized bowl.
2. Add red pepper and cilantro.
3. Combine remaining ingredients. Mix well pour over corn mixture and serve.
Raspberry Chipotle Sauce
by Dana Kayal
1 1/2 cups fresh raspberries
4 tsp fructose (or sugar to taste)
1 Tbsp VE Raspberry Vinegar
1/4 tsp VE Chipotle Spice
1 Tbsp water
1. Combine all ingredients in saucepan and bring to boil. Reduce heat and simmer 5 mins, stirring occasionally until raspberries break down and fructose dissolves. Strain if desired.
2. Serve over roast or grilled turkey, or have on Turkey Subs (like at Quizno's!)
1 1/2 cups fresh raspberries
4 tsp fructose (or sugar to taste)
1 Tbsp VE Raspberry Vinegar
1/4 tsp VE Chipotle Spice
1 Tbsp water
1. Combine all ingredients in saucepan and bring to boil. Reduce heat and simmer 5 mins, stirring occasionally until raspberries break down and fructose dissolves. Strain if desired.
2. Serve over roast or grilled turkey, or have on Turkey Subs (like at Quizno's!)
Chipotle Corn Cream Cheese
by Annette Lazimer
1 - 8oz cream cheese
1 Tbsp lime juice
1/2 cup sour cream
1/2 - 1 tsp Chipotle Chili
1 can Kernel Corn Niblets (drained)
1. With mixer mix all ingredients together except for corn. Stir in corn. Chill.
2. Serve with taco chips and crackers.
1 - 8oz cream cheese
1 Tbsp lime juice
1/2 cup sour cream
1/2 - 1 tsp Chipotle Chili
1 can Kernel Corn Niblets (drained)
1. With mixer mix all ingredients together except for corn. Stir in corn. Chill.
2. Serve with taco chips and crackers.
Southwestern Chicken Sandwiches
by Dana Kayal
2 lbs boneless skinless chicken breasts
1/2 cup Mayo
~1/4 tsp VE Chipotle Chili (adjust to your heat tolerance)
2 tbsp chopped red onion
1 recipe VE Foccacia Bread, prepared and baked on Cookie Sheet
Romaine Lettuce Leaves
4 slices bacon, cooked till crisp
1 Avocado, sliced
1. Pound Chicken breasts to 1/2 inch thickness and grill.
2. Combine Mayo, Chipotle and Red Onion.
3. Cut Foccacia Bread into 2 pieces. Slather one piece with mayo mixture, top with lettuce, chicken fillets, bacon, and avocado.
4. Top with other half. Secure with toothpicks and cut into 8 Sandwiches.
2 lbs boneless skinless chicken breasts
1/2 cup Mayo
~1/4 tsp VE Chipotle Chili (adjust to your heat tolerance)
2 tbsp chopped red onion
1 recipe VE Foccacia Bread, prepared and baked on Cookie Sheet
Romaine Lettuce Leaves
4 slices bacon, cooked till crisp
1 Avocado, sliced
1. Pound Chicken breasts to 1/2 inch thickness and grill.
2. Combine Mayo, Chipotle and Red Onion.
3. Cut Foccacia Bread into 2 pieces. Slather one piece with mayo mixture, top with lettuce, chicken fillets, bacon, and avocado.
4. Top with other half. Secure with toothpicks and cut into 8 Sandwiches.
Crumb Topped Broccoli
by Dana Kayal
2 lbs Broccoli
1 Tbsp butter or margarine
1/2 tsp VE Pasta Seasoning
1/4 cup dry breadcrumbs (+ more for sprinkling on top)
1 Tbsp Olive Oil
1 clove garlic, minced
1 1/2 cups diced sweet onion
3 Tbsp White Wine
3/4 tsp VE Chili Garlic Sea Salt
1/4 tsp VE Chipotle Chili Powder
1. Cook Broccoli until just tender, about 2-3 mins. Drain well & set aside.
2. Meanwhile, melt butter in fry pan, add Pasta Seasoning & crumbs, and cook until butter is absorbed and crumbs are lightly toasted. Remove and set aside.
3. In frying pan add oil, garlic and onions. Cook until browned and tender. Remove and set aside.
4. In same frying pan add wine, salt and Chipotle Chili Powder and cook 2 mins. Add broccoli stirring until heated through, about 3 mins. Add onions and garlic and cook 1 minute more. Transfer to serving dish and sprinkle with crumbs
2 lbs Broccoli
1 Tbsp butter or margarine
1/2 tsp VE Pasta Seasoning
1/4 cup dry breadcrumbs (+ more for sprinkling on top)
1 Tbsp Olive Oil
1 clove garlic, minced
1 1/2 cups diced sweet onion
3 Tbsp White Wine
3/4 tsp VE Chili Garlic Sea Salt
1/4 tsp VE Chipotle Chili Powder
1. Cook Broccoli until just tender, about 2-3 mins. Drain well & set aside.
2. Meanwhile, melt butter in fry pan, add Pasta Seasoning & crumbs, and cook until butter is absorbed and crumbs are lightly toasted. Remove and set aside.
3. In frying pan add oil, garlic and onions. Cook until browned and tender. Remove and set aside.
4. In same frying pan add wine, salt and Chipotle Chili Powder and cook 2 mins. Add broccoli stirring until heated through, about 3 mins. Add onions and garlic and cook 1 minute more. Transfer to serving dish and sprinkle with crumbs
Chinese Five Spice Oatmeal Cookies
1 cup butter, softened
1 cup brown sugar, packed
1 egg
2 tsp VE Vanilla Extract
3 cups quick-cooking rolled oats (not instant)
1 cup all-purpose flour
1 1/2 tsp VE Chinese Five Spice
1 tsp VE Cinnamon
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups dried cranberries or raisins
1. Preheat oven to 350oF.
2. Cream together butter and brown sugar until light and fluffy.
3. Add egg & VE Vanilla extract, beating well.
4. In separate bowl combine remaining ingredients except for dried cranberries (or raisins). Add to creamed mixture. Beat until smooth.
5. Stir in cranberries (or raisins). Drop by rounded teaspoons on to cookie sheet about 2” apart. Flatten slightly.
6. Bake until bottoms are golden, about 12 minutes. Cool slightly before removing from pan.
1 cup brown sugar, packed
1 egg
2 tsp VE Vanilla Extract
3 cups quick-cooking rolled oats (not instant)
1 cup all-purpose flour
1 1/2 tsp VE Chinese Five Spice
1 tsp VE Cinnamon
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups dried cranberries or raisins
1. Preheat oven to 350oF.
2. Cream together butter and brown sugar until light and fluffy.
3. Add egg & VE Vanilla extract, beating well.
4. In separate bowl combine remaining ingredients except for dried cranberries (or raisins). Add to creamed mixture. Beat until smooth.
5. Stir in cranberries (or raisins). Drop by rounded teaspoons on to cookie sheet about 2” apart. Flatten slightly.
6. Bake until bottoms are golden, about 12 minutes. Cool slightly before removing from pan.
Beef with Peppers
Serves 4
1 lb. fillet steak
1 oz. dried mushrooms
2 onions
1 red pepper
1 green pepper
2 Tbsp oil
1 clove garlic, crushed
1/4 tsp VE Chinese Five Spice
1 tsp cornflour
1/4 cup water
1 chicken stock cube
1 Tbsp soya sauce
1. Soak mushrooms in hot water, drain, and dry. Remove stems, cut mushrooms into thin strips.
2. Remove excess fat from meat and cut into thin slices.
3. Peel and quarter onions. Slice peppers.
4. Heat oil in a pan. Add garlic, 5 Spice and meat. Sauté till golden brown.
5. Add onions and cook until tender but crispy, about 3 minutes.
6. Add mushrooms and peppers. Stir-fry for 2 minutes.
7. Combine cornflour, water chicken stock cube and soya sauce. Add to pan and stir until sauce boils and thickens.
1 lb. fillet steak
1 oz. dried mushrooms
2 onions
1 red pepper
1 green pepper
2 Tbsp oil
1 clove garlic, crushed
1/4 tsp VE Chinese Five Spice
1 tsp cornflour
1/4 cup water
1 chicken stock cube
1 Tbsp soya sauce
1. Soak mushrooms in hot water, drain, and dry. Remove stems, cut mushrooms into thin strips.
2. Remove excess fat from meat and cut into thin slices.
3. Peel and quarter onions. Slice peppers.
4. Heat oil in a pan. Add garlic, 5 Spice and meat. Sauté till golden brown.
5. Add onions and cook until tender but crispy, about 3 minutes.
6. Add mushrooms and peppers. Stir-fry for 2 minutes.
7. Combine cornflour, water chicken stock cube and soya sauce. Add to pan and stir until sauce boils and thickens.
Ham and Chicken Roll
2 boneless, skinless, chicken breasts
4 slices ham
1/4 tsp VE Chinese Five Spice
salt & pepper (to taste)
1 clove garlic, crushed
4 spring roll wrappers
flour
1 egg
2 Tbsp milk
deep frying oil
1. Cut each piece of Chicken into 4 pieces and pound very thin with mallet.
2. Spread chicken pieces with Chinese Five Spice, Salt and Pepper, and garlic.
3. Roll up ham slices and place on top of chicken.
4. Roll chicken up firmly and fold in one end to secure.
5. Dip chicken into flour then in milk-egg mixture.
6. Place chicken on spring roll wrappers on a diagonal. Fold in ends and roll up. Seal with a little of the egg mixture. Deep fry in hot oil for 3 minutes, until golden brown. Drain on paper towels.
7. Serve with sweet & sour sauce.
4 slices ham
1/4 tsp VE Chinese Five Spice
salt & pepper (to taste)
1 clove garlic, crushed
4 spring roll wrappers
flour
1 egg
2 Tbsp milk
deep frying oil
1. Cut each piece of Chicken into 4 pieces and pound very thin with mallet.
2. Spread chicken pieces with Chinese Five Spice, Salt and Pepper, and garlic.
3. Roll up ham slices and place on top of chicken.
4. Roll chicken up firmly and fold in one end to secure.
5. Dip chicken into flour then in milk-egg mixture.
6. Place chicken on spring roll wrappers on a diagonal. Fold in ends and roll up. Seal with a little of the egg mixture. Deep fry in hot oil for 3 minutes, until golden brown. Drain on paper towels.
7. Serve with sweet & sour sauce.
Creamy Picante Dip
1 cup cottage cheese
1/4 cup prepared VE Salsa (VE Poco Picante Salsa, VE Caliente Salsa Mix, Or VE Fruit Salsa Mix)
1/2 t. VE Chili Powder
1. Combine ingredients together in a blender. Chill for several hours.
2. Serve with taco chips or vegetables.
1/4 cup prepared VE Salsa (VE Poco Picante Salsa, VE Caliente Salsa Mix, Or VE Fruit Salsa Mix)
1/2 t. VE Chili Powder
1. Combine ingredients together in a blender. Chill for several hours.
2. Serve with taco chips or vegetables.
Chicken Tikka
2-3 lb. chicken pieces ( legs or thighs)
VE Chili Powder
fresh limes
salt (if desired)
equal parts of butter and oil
1. Preheat grill or broiler.
2. Remove the skin from chicken. Score each piece in a criss-cross design. Liberally apply Chili Powder over the chicken parts. Lightly Salt.
3. Squeeze lime juice over each piece.
4. Place under broiler and baste with butter & oil mixture. Grill until golden brown, turning pieces as necessary. Cook for about 25 minutes.
5. Arrange on a platter and serve with rice and Tikka sauce.
Tikka Sauce:
natural yogurt
fresh mint
garlic (optional)
Finely mince fresh mint. Mix with yogurt and garlic.
VE Chili Powder
fresh limes
salt (if desired)
equal parts of butter and oil
1. Preheat grill or broiler.
2. Remove the skin from chicken. Score each piece in a criss-cross design. Liberally apply Chili Powder over the chicken parts. Lightly Salt.
3. Squeeze lime juice over each piece.
4. Place under broiler and baste with butter & oil mixture. Grill until golden brown, turning pieces as necessary. Cook for about 25 minutes.
5. Arrange on a platter and serve with rice and Tikka sauce.
Tikka Sauce:
natural yogurt
fresh mint
garlic (optional)
Finely mince fresh mint. Mix with yogurt and garlic.
White Hot Chicken Chili
2 Tbsp vegetable oil
1 onion, chopped
1 celery stalk, chopped
1 1/4 lb. boneless chicken breast, cubed
1 cloves garlic, minced
1-2 jalapeno peppers, minced
1 Tbsp VE Chili Seasoning
1 Tbsp VE Fajita Seasoning
2 cups chicken stock
1 can white kidney beans, drained & rinsed
1/4 c. chopped fresh cilantro or parsley
1. Add 1 Tbsp of oil in large sauce pan over medium heat.
2. Add onion and celery. Stir while cooking for 5 minutes.
3. Push vegetables to one side and increase heat to High. Add chicken and cook until all sides are browned.
4. Stir in garlic, jalapenos, Chili Seasoning & Fajita Seasoning and cook for 1 minute.
5. Stir in stock and bring to a boil. Reduce heat to a medium low and allow to simmer 10 minutes.
6. Stir in beans and allow to cook 5 minutes, until heated through, stirring occasionally. Serve with your choice of cilantro or parsley.
1 onion, chopped
1 celery stalk, chopped
1 1/4 lb. boneless chicken breast, cubed
1 cloves garlic, minced
1-2 jalapeno peppers, minced
1 Tbsp VE Chili Seasoning
1 Tbsp VE Fajita Seasoning
2 cups chicken stock
1 can white kidney beans, drained & rinsed
1/4 c. chopped fresh cilantro or parsley
1. Add 1 Tbsp of oil in large sauce pan over medium heat.
2. Add onion and celery. Stir while cooking for 5 minutes.
3. Push vegetables to one side and increase heat to High. Add chicken and cook until all sides are browned.
4. Stir in garlic, jalapenos, Chili Seasoning & Fajita Seasoning and cook for 1 minute.
5. Stir in stock and bring to a boil. Reduce heat to a medium low and allow to simmer 10 minutes.
6. Stir in beans and allow to cook 5 minutes, until heated through, stirring occasionally. Serve with your choice of cilantro or parsley.
Chai Tea Loaf
2 cups brewed and cooled Chai Tea (as recipe on jar, no sugar)
1 cup raisins
2 1/2 cups flour
1 cup sugar
21/2 tsp VE Baking powder
1 tsp VE Cinnamon
1/2 tsp VE Poudre Douce
1/8 tsp VE Black Pepper
1 tsp VE Sea Salt
1/2 cup butter (room temp)
1/2 cup icing sugar
1. Soak raisins in Chai Tea. Set aside 1/2 hour.
2. Preheat over 350.
3. Sift remaining dry ingredients, except for icing sugar. (As there are no eggs in this recipe sifting is important to aerate ingredients.)
4. Cut butter into flour mixture until it is a coarse meal consistency.
5. Add soaked raisins including the Chai Tea but reserve 1 Tbsp of Chai Tea for glaze.
6. Mix just until blended. Pour into a greased loaf pan.
7. Bake at 350 for 50-60 minutes. When done turn loaf out on to cooling rack and let cool.
8. Once cool poke holes into top with skewer. Mix icing sugar with just enough Chai Tea for a glaze consistency. Brush glaze over top of loaf.
Note: Can make loaf in bundt pan but will require more glaze.
1 cup raisins
2 1/2 cups flour
1 cup sugar
21/2 tsp VE Baking powder
1 tsp VE Cinnamon
1/2 tsp VE Poudre Douce
1/8 tsp VE Black Pepper
1 tsp VE Sea Salt
1/2 cup butter (room temp)
1/2 cup icing sugar
1. Soak raisins in Chai Tea. Set aside 1/2 hour.
2. Preheat over 350.
3. Sift remaining dry ingredients, except for icing sugar. (As there are no eggs in this recipe sifting is important to aerate ingredients.)
4. Cut butter into flour mixture until it is a coarse meal consistency.
5. Add soaked raisins including the Chai Tea but reserve 1 Tbsp of Chai Tea for glaze.
6. Mix just until blended. Pour into a greased loaf pan.
7. Bake at 350 for 50-60 minutes. When done turn loaf out on to cooling rack and let cool.
8. Once cool poke holes into top with skewer. Mix icing sugar with just enough Chai Tea for a glaze consistency. Brush glaze over top of loaf.
Note: Can make loaf in bundt pan but will require more glaze.
Chicken Berbere
4 skinless chicken breasts, legs or thighs
2 Tbsp butter
2 Tbsp oil
2 medium onions, diced
6 garlic cloves, crushed
1 tsp VE Berbere Seasoning (adjust to your taste)
1/4 cup tomato paste
2 cups water
VE Sea Salt and VE Pepper (to taste)
4 hard boiled eggs, sliced
1. Rinse and pat chicken dry. Make 3-4 slits in chicken with sharp knife so the sauce will penetrate.
2. In frying pan, melt butter and oil over medium heat. Add onion and garlic and sauté for 2-3 minutes, until softened. Sprinkle VE Berbere Seasoning over onion. Add tomato paste and stir well.
3. Stir in water and add chicken pieces. Cover and simmer for 35-40 minutes.
Note:This chicken dish is also called "Doro Watt" and is served with sliced eggs and flatbread or pita.
2 Tbsp butter
2 Tbsp oil
2 medium onions, diced
6 garlic cloves, crushed
1 tsp VE Berbere Seasoning (adjust to your taste)
1/4 cup tomato paste
2 cups water
VE Sea Salt and VE Pepper (to taste)
4 hard boiled eggs, sliced
1. Rinse and pat chicken dry. Make 3-4 slits in chicken with sharp knife so the sauce will penetrate.
2. In frying pan, melt butter and oil over medium heat. Add onion and garlic and sauté for 2-3 minutes, until softened. Sprinkle VE Berbere Seasoning over onion. Add tomato paste and stir well.
3. Stir in water and add chicken pieces. Cover and simmer for 35-40 minutes.
Note:This chicken dish is also called "Doro Watt" and is served with sliced eggs and flatbread or pita.
Beef Marinade
1 Tbsp Beef & Steak Spice
1/2 cup soy sauce
1/2 cup Worcestershire sauce
1. Mix ingredients together. Marinade roast, steaks or chops in fridge for at least 1 hour before cooking or barbecuing.
1/2 cup soy sauce
1/2 cup Worcestershire sauce
1. Mix ingredients together. Marinade roast, steaks or chops in fridge for at least 1 hour before cooking or barbecuing.
Sauté Chops or Steak with Mustard Sauce
1/4 cup white wine
2 Tbsp VE Beef and Steak Seasoning
4 chops or steaks
1/2 cup white wine
1 Tbsp oil
1/2 cup heavy cream
1 Tbsp Dijon Mustard
1 1/2 t. VE Beef and Steak Seasoning
1. Combine white wine and 2 Tbsp of Beef and Steak Seasoning. Add chops or steak and let marinade 2 hours in fridge.
2. In a 3 quart pan, over medium heat, sauté meat on both sides, in oil, until done. Remove meat.
3. Deglaze pan with white wine. Reduce heat then add cream, Dijon mustard and Beef and Steak Seasoning. Allow to thicken. Serve over meat.
2 Tbsp VE Beef and Steak Seasoning
4 chops or steaks
1/2 cup white wine
1 Tbsp oil
1/2 cup heavy cream
1 Tbsp Dijon Mustard
1 1/2 t. VE Beef and Steak Seasoning
1. Combine white wine and 2 Tbsp of Beef and Steak Seasoning. Add chops or steak and let marinade 2 hours in fridge.
2. In a 3 quart pan, over medium heat, sauté meat on both sides, in oil, until done. Remove meat.
3. Deglaze pan with white wine. Reduce heat then add cream, Dijon mustard and Beef and Steak Seasoning. Allow to thicken. Serve over meat.
Spinach Salad With Goat Cheese
1/4-cup walnut pieces
1 clove garlic
1/4 cup VE Balsamic Vinegar
1 Tbsp Dijon mustard
3/4 cup olive oil
6 slices bacon, chopped
2 bunches of spinach
1/4 cup goat cheese, cubed
1. Finely chop walnut and garlic in food processer.
2. Add balsamic vinegar and mustard until well combined.
3. With the food processor still running add oil, dressing will thicken.
4. Cook bacon until crisp. Drain and set aside.
5. Toss washed spinach with just enough dressing to coat leaves. Garnish with bacon and cubed goat cheese.
1 clove garlic
1/4 cup VE Balsamic Vinegar
1 Tbsp Dijon mustard
3/4 cup olive oil
6 slices bacon, chopped
2 bunches of spinach
1/4 cup goat cheese, cubed
1. Finely chop walnut and garlic in food processer.
2. Add balsamic vinegar and mustard until well combined.
3. With the food processor still running add oil, dressing will thicken.
4. Cook bacon until crisp. Drain and set aside.
5. Toss washed spinach with just enough dressing to coat leaves. Garnish with bacon and cubed goat cheese.
Chicken with Oregano and Feta Sauce
4 boneless, skinless chicken breasts
1/2 tsp ground thyme
2 Tbsp VE Balsamic Vinegar
2 tsp olive oil
2 Tbsp flour
1 cup skim milk
1 cup broccoli
1 1/2 oz. Feta Cheese, crumbled
1 tsp lemon juice
2 cup cooked rice
1. Sprinkle chicken with vinegar and thyme.
2. Over medium-high heat oil in frying pan. Add chicken. Cook 4-5 minutes, until no longer pink. Remove chicken from pan and set aside.
3. Whisk flour into milk and add to frying pan. Stir while cooking until thick and bubbly, about 2-3 minutes. Stir in broccoli, cheese and lemon juice; reduce heat to low. Simmer until cheese has melted.
4. Serve chicken over cooked rice. Spoon sauce over top.
1/2 tsp ground thyme
2 Tbsp VE Balsamic Vinegar
2 tsp olive oil
2 Tbsp flour
1 cup skim milk
1 cup broccoli
1 1/2 oz. Feta Cheese, crumbled
1 tsp lemon juice
2 cup cooked rice
1. Sprinkle chicken with vinegar and thyme.
2. Over medium-high heat oil in frying pan. Add chicken. Cook 4-5 minutes, until no longer pink. Remove chicken from pan and set aside.
3. Whisk flour into milk and add to frying pan. Stir while cooking until thick and bubbly, about 2-3 minutes. Stir in broccoli, cheese and lemon juice; reduce heat to low. Simmer until cheese has melted.
4. Serve chicken over cooked rice. Spoon sauce over top.
Sun Dried Tomato & Rosemary Roasted Onions
Serves 4
1 lb very small onions(or thick slices or wedges of larger onions)
1/4 cup olive oil
1 tsp VE Focaccia Bread Spice
1 Tbsp VE Mediterranean Vinegar or VE Balsamic Vinegar
1 Tbsp VE Sun Dried Tomato Herb Dip Mix
VE Sea Salt & VE Pepper, freshly ground (to taste)
1. Lightly grease oven proof casserole dish with some olive oil.
2. Cut onions into thick slices or wedges and place in casserole dish.
3. Mix together remaining ingredients and pour over onions. Mix well to coat onions.
4. Cover with foil. Bake for 20 minutes. Remove foil and bake for 20 minutes more.
5. Serve hot or at room temperature.
1 lb very small onions(or thick slices or wedges of larger onions)
1/4 cup olive oil
1 tsp VE Focaccia Bread Spice
1 Tbsp VE Mediterranean Vinegar or VE Balsamic Vinegar
1 Tbsp VE Sun Dried Tomato Herb Dip Mix
VE Sea Salt & VE Pepper, freshly ground (to taste)
1. Lightly grease oven proof casserole dish with some olive oil.
2. Cut onions into thick slices or wedges and place in casserole dish.
3. Mix together remaining ingredients and pour over onions. Mix well to coat onions.
4. Cover with foil. Bake for 20 minutes. Remove foil and bake for 20 minutes more.
5. Serve hot or at room temperature.
Easy Balsamic Dressing
1/2 cup olive oil
2 tsp Soya sauce
2 Tbsp sugar
1 tsp VE Herb Mustard
2 - 4 Tbsp VE Balsamic Vinegar
1/2 cloves freshly crushed garlic
Mix together above ingredients. Refrigerate for 1/2 hour then serve over salad.
2 tsp Soya sauce
2 Tbsp sugar
1 tsp VE Herb Mustard
2 - 4 Tbsp VE Balsamic Vinegar
1/2 cloves freshly crushed garlic
Mix together above ingredients. Refrigerate for 1/2 hour then serve over salad.
Stuffed Shells with Arrabbiata Sauce
by “patricia”
12 ounces box Jumbo Pasta Shells (approximately 36 shells)
2 Tbsp Olive Oil, plus extra for greasing baking sheet
6 ounces Pancetta, thinly diced
Prepared VE Arrabiata Sauce
2 (15-ounce) containers Whole Milk Ricotta Cheese
1 1/3 Cups grated Parmesan
4 large egg yolks
3 Tbsp VE Pesto Herb
1 tsp VE Mint
VE Sea Salt and Pepper (to taste)
1 Cup Mozzarella Cheese, shredded
1. Lightly grease a 12 x 9 by 2-inch baking dish and set aside.
2. In a large pot of boiling salted water partially cook the pasta shells for 4-6 minutes, until slightly tender but still quite firm to the bite.
3. Drain pasta shells and place on greased baking sheet, spreading them out so that they don’t touch and allow to cool.
4. On medium heat the 2 Tbsp of oil in a heavy saucepan. Add the Pancetta and sauté until golden brown, about 5 minutes. Add prepared Arrabbiata Sauce and simmer, stirring often.
5. In a medium sized bowl, stir the Ricotta, Parmesan, Egg yolks, Pesto Herb, Mint, Salt and Pepper. Set aside.
6. Preheat the oven to 350 F.
7. Spoon 1 1/4 cups of the sauce over the greased baking dish. Fill the cooked shells with the cheese mixture, about 2 Tbsp per shell. Arrange the shells in the greased dish. Spoon the remaining sauce over shells and then sprinkle with the mozzarella.
8. Bake for about about 25 to 30 minutes, in the lower third oven, until the filling is heated through and the top is golden brown.
12 ounces box Jumbo Pasta Shells (approximately 36 shells)
2 Tbsp Olive Oil, plus extra for greasing baking sheet
6 ounces Pancetta, thinly diced
Prepared VE Arrabiata Sauce
2 (15-ounce) containers Whole Milk Ricotta Cheese
1 1/3 Cups grated Parmesan
4 large egg yolks
3 Tbsp VE Pesto Herb
1 tsp VE Mint
VE Sea Salt and Pepper (to taste)
1 Cup Mozzarella Cheese, shredded
1. Lightly grease a 12 x 9 by 2-inch baking dish and set aside.
2. In a large pot of boiling salted water partially cook the pasta shells for 4-6 minutes, until slightly tender but still quite firm to the bite.
3. Drain pasta shells and place on greased baking sheet, spreading them out so that they don’t touch and allow to cool.
4. On medium heat the 2 Tbsp of oil in a heavy saucepan. Add the Pancetta and sauté until golden brown, about 5 minutes. Add prepared Arrabbiata Sauce and simmer, stirring often.
5. In a medium sized bowl, stir the Ricotta, Parmesan, Egg yolks, Pesto Herb, Mint, Salt and Pepper. Set aside.
6. Preheat the oven to 350 F.
7. Spoon 1 1/4 cups of the sauce over the greased baking dish. Fill the cooked shells with the cheese mixture, about 2 Tbsp per shell. Arrange the shells in the greased dish. Spoon the remaining sauce over shells and then sprinkle with the mozzarella.
8. Bake for about about 25 to 30 minutes, in the lower third oven, until the filling is heated through and the top is golden brown.
Asian Noodle Salad
Serves 6
1 -1lb (500g) package Rice Vermicelli Noodles
2 large carrots, coarsely grated
1 green and 1 red pepper, thinly sliced
4 green onions, thinly sliced
2 cups (500ml) fresh bean sprouts
1 recipe Asian Salad Dressing from VE Cruet (or make your own)
Topping:
1/2 cup (125ml) coarsely chopped peanuts
1 tbsp (15ml) VE Black Sesame Seeds
1. Boil noodles for 3 minutes, drain and rinse to cool.
2. Place noodles in bowl with next four ingredients.
3. Add Asian Salad Dressing and toss to combine.
4. Sprinkle with chopped peanuts and VE Black Sesame Seeds.
1 -1lb (500g) package Rice Vermicelli Noodles
2 large carrots, coarsely grated
1 green and 1 red pepper, thinly sliced
4 green onions, thinly sliced
2 cups (500ml) fresh bean sprouts
1 recipe Asian Salad Dressing from VE Cruet (or make your own)
Topping:
1/2 cup (125ml) coarsely chopped peanuts
1 tbsp (15ml) VE Black Sesame Seeds
1. Boil noodles for 3 minutes, drain and rinse to cool.
2. Place noodles in bowl with next four ingredients.
3. Add Asian Salad Dressing and toss to combine.
4. Sprinkle with chopped peanuts and VE Black Sesame Seeds.
Pumpkin Spice Muffins with Dates and Pecans
Makes 24 Regular
4 eggs, beaten
1 3/4 cups (430ml) Pumpkin purée
2 cups (500ml) Brown Sugar
1 1/2 cups (375ml) vegetable oil (may replace half or more with applesauce)
2 tsp (10ml) VE Pure Vanilla Extract
3 cups (750ml) all purpose flour
2 tsp (10ml) VE Pumpkin Pie Spice
1 tsp (5ml) VE Ginger
2 tsp (10ml) baking soda
2 tsp (10ml) VE Baking Powder
1 tsp (5ml) salt
1 cup (250ml) chopped dates (raisins)
1 cup (250ml) chopped pecans
1. Preheat oven to 375°F. Lightly spray muffin pans with vegetable oil.
2. Whisk together, eggs, brown sugar, VE Pure Vanilla Extract, salt and pumpkin purée. 3. In another bowl, whisk together all dry ingredients. Toss dates and pecans in dry mixture.
4. Quickly blend dry and wet mixtures, combining in swift strokes, just until mixed. Fill muffin cups and bake for 18 minutes.
4 eggs, beaten
1 3/4 cups (430ml) Pumpkin purée
2 cups (500ml) Brown Sugar
1 1/2 cups (375ml) vegetable oil (may replace half or more with applesauce)
2 tsp (10ml) VE Pure Vanilla Extract
3 cups (750ml) all purpose flour
2 tsp (10ml) VE Pumpkin Pie Spice
1 tsp (5ml) VE Ginger
2 tsp (10ml) baking soda
2 tsp (10ml) VE Baking Powder
1 tsp (5ml) salt
1 cup (250ml) chopped dates (raisins)
1 cup (250ml) chopped pecans
1. Preheat oven to 375°F. Lightly spray muffin pans with vegetable oil.
2. Whisk together, eggs, brown sugar, VE Pure Vanilla Extract, salt and pumpkin purée. 3. In another bowl, whisk together all dry ingredients. Toss dates and pecans in dry mixture.
4. Quickly blend dry and wet mixtures, combining in swift strokes, just until mixed. Fill muffin cups and bake for 18 minutes.
Balsamic Chicken
Susie, the inventor of this recipe, is famous for her lack of measuring – so all measurements are approximate.
Chicken Breasts
VE Spanish Seasoning
VE Sea salt
1/2 cup VE Balsamic Vinegar
1/8 cup Vegetable Oil
1/8 cup Worcestershire Sauce
1. Dust chicken breasts with Spanish Seasoning and Salt.
2. In a bowl mix the liquid ingredients together and pour over the chicken. Let marinade over night in fridge.
3. Place in a casserole dish with some asparagus and carrots (with liquid), cook covered at 325° for 30 - 40 mins.
Chicken Breasts
VE Spanish Seasoning
VE Sea salt
1/2 cup VE Balsamic Vinegar
1/8 cup Vegetable Oil
1/8 cup Worcestershire Sauce
1. Dust chicken breasts with Spanish Seasoning and Salt.
2. In a bowl mix the liquid ingredients together and pour over the chicken. Let marinade over night in fridge.
3. Place in a casserole dish with some asparagus and carrots (with liquid), cook covered at 325° for 30 - 40 mins.
Balsamic Glazed Chicken Breasts
Serves 6
6 chicken breasts, boneless, skinless
VE Sea Salt & VE Pepper to taste
1 Tbsp olive oil
1/2 cup VE Dark Balsamic Vinegar
2 tsp VE Poultry Seasoning
2 tsp honey
1. Rub chicken breasts with olive oil then sprinkle with Poultry Seasoning. Coarsely grind VE Sea Salt & VE Pepper on each side.
2. Cook chicken breasts on medium heat until browned on each side. Remove from heat and set chicken aside.
3. Pour VE Dark Balsamic Vinegar in small saucepan, bring to a boil. Boil for 4 minutes or until the vinegar has reduced by half (the vinegar will be slightly syrupy). Remove from heat and stir in honey.
4. Use a basting brush, brush the Balsamic Glaze over the chicken breasts.*
5. Bake chicken at 400°F for 10 minutes.
*Note: If you are preparing this in advance you may prepare the chicken up to this point, then cover and refrigerate until ready to cook.
6 chicken breasts, boneless, skinless
VE Sea Salt & VE Pepper to taste
1 Tbsp olive oil
1/2 cup VE Dark Balsamic Vinegar
2 tsp VE Poultry Seasoning
2 tsp honey
1. Rub chicken breasts with olive oil then sprinkle with Poultry Seasoning. Coarsely grind VE Sea Salt & VE Pepper on each side.
2. Cook chicken breasts on medium heat until browned on each side. Remove from heat and set chicken aside.
3. Pour VE Dark Balsamic Vinegar in small saucepan, bring to a boil. Boil for 4 minutes or until the vinegar has reduced by half (the vinegar will be slightly syrupy). Remove from heat and stir in honey.
4. Use a basting brush, brush the Balsamic Glaze over the chicken breasts.*
5. Bake chicken at 400°F for 10 minutes.
*Note: If you are preparing this in advance you may prepare the chicken up to this point, then cover and refrigerate until ready to cook.
Saturday, August 18, 2007
Light Guacamole
by Sharon Statham
Makes: 2 Cups
1 2/3 cups Frozen peas (thawed)
2 Tbsp Fresh Lemon juice
1 Avocado, peeled
1 tsp VE Chili Powder
2 large Tomatoes, peeled, seeded and chopped
1/2 tsp VE Sea Salt
2 small Garlic Cloves, crushed
1/2 tsp VE Whole Cumin (ground well)
1/4 cup Minced Red Onion
Pinch VE Cajun Season
Prepared Salsa Mix (optional)
1. Puree peas food processor until smooth.
2. Mash avocado in a bowl with a fork. Add peas.
3. Add remaining ingredients. Mix well.
Option: You could also try this recipe with any of our VE Salsa blends (VE Fruit Salsa Mix, VE Poco Picante Salsa or VE Caliente Salsa Mix) .
Makes: 2 Cups
1 2/3 cups Frozen peas (thawed)
2 Tbsp Fresh Lemon juice
1 Avocado, peeled
1 tsp VE Chili Powder
2 large Tomatoes, peeled, seeded and chopped
1/2 tsp VE Sea Salt
2 small Garlic Cloves, crushed
1/2 tsp VE Whole Cumin (ground well)
1/4 cup Minced Red Onion
Pinch VE Cajun Season
Prepared Salsa Mix (optional)
1. Puree peas food processor until smooth.
2. Mash avocado in a bowl with a fork. Add peas.
3. Add remaining ingredients. Mix well.
Option: You could also try this recipe with any of our VE Salsa blends (VE Fruit Salsa Mix, VE Poco Picante Salsa or VE Caliente Salsa Mix) .
Tisha's Cajun Chicken Salad
by Tisha Richard
4 Chicken Breasts, sliced in thin strips
6 Green Onions, finely sliced
1 tsp VE Beef and Steak (rounded)
1/2 cup red bell pepper (diced)
2 tsp VE Cajun Seasoning
1/2 cup Yellow Bell Pepper (diced)
2 tsps. VE Fajita Seasoning
1/2 cup fresh Cilantro, chopped
2 ripe Papayas, cut and diced
6 Tbsp fresh squeezed lime juice
1. Mix spices with chicken strips and let marinate several hours.
2. Brown chicken strips in frying pan.
2. Mix together remaining ingredients -- except lime. Toss with warm chicken strips then sprinkle with lime juice and enjoy!
Caribbean Shrimp Caesar
Serves: 4-6
1 Tbsp butter
1 head Romaine lettuce, chopped
1 lb shrimp, peeled, rinsed & dried
1/3 to 1/2 cup VE Caesar Dressing
1 Tbsp VE Cajun Seasoning
1 mango, peeled and diced
juice of 1/2 lime
1/2 cup freshly grated Parmesan cheese
1. Melt butter in frying pan.
2. Add shrimp, sprinkle with VE Cajun Seasoning and stir fry for 3 to 5 minutes.
3. Squeeze lime juice over all then remove from heat.
4. Toss Romaine leaves in bowl with VE Caesar Salad Dressing.
5. Add freshly grated Parmesan cheese, shrimp and mango and toss salad quickly. Serve.
Option: Serve Caribbean Shrimp Caesar in a tortilla shell for a quick wrap to go.
1 Tbsp butter
1 head Romaine lettuce, chopped
1 lb shrimp, peeled, rinsed & dried
1/3 to 1/2 cup VE Caesar Dressing
1 Tbsp VE Cajun Seasoning
1 mango, peeled and diced
juice of 1/2 lime
1/2 cup freshly grated Parmesan cheese
1. Melt butter in frying pan.
2. Add shrimp, sprinkle with VE Cajun Seasoning and stir fry for 3 to 5 minutes.
3. Squeeze lime juice over all then remove from heat.
4. Toss Romaine leaves in bowl with VE Caesar Salad Dressing.
5. Add freshly grated Parmesan cheese, shrimp and mango and toss salad quickly. Serve.
Option: Serve Caribbean Shrimp Caesar in a tortilla shell for a quick wrap to go.
Easy Western Lasagna
by Alzira Armas
2 cups Sharp Cheddar Cheese, grated (divided)
1 1/4 tsp VE Cajun Seasoning
500 gm container of Cottage Cheese
2 cups canned Diced Tomatoes
1 egg
6 Tbsp VE Poco Picante Salsa mix
1 lb lean Ground Beef
1 pkg (8oz)Oven Ready Lasagna Noodles
3 tbsp VE 3 Onion
1. Combine 1.5 cup cheddar, cottage cheese, 3 onion and egg set aside.
2. Over medium high heat fry beef, until lightly browned.
3. Add Cajun Seasoning. Cook for 1 minute then stir in diced tomatoes and salsa mix.
4. Remove from heat.
5. Grease a 13x9 baking dish. Spread 1 cup of meat mixture over the bottom of the dish, top with lasagne noodles, spread 1/2 of cheese mixture, repeat. Finsh with the remaining cheddar. 6. Coat a sheet of foil with cooking oil spray and place over lasagna with the coated side down. 7. Bake at 350F for 45 mins. Remove foil and bake until cheese melts, about 8 to 10 minutes.
Cajun Skillet Beans
Serves: 4 to 6
2 Tbsp (30ml) vegetable oil
1- 28oz can diced tomatoes
1 Medium Onion, diced
1 Tbsp Honey or Molasses
3 stalks Celery, sliced
1 Tbsp VE Herb Mustard
2 green or red peppers, diced
2 cans of white kidney or lima beans
2 tsp (10ml) VE Herb & Garlic Dip Mix
VE Sea Salt & VE Pepper to taste
1 Tbsp VE Cajun Seasoning
1. Put vegetable oil in a heavy saucepan and heat over medium-high heat. Add diced onions, peppers, celery and VE Herb & Garlic Dip Mix and saute for 5 minutes or until onions are golden.
2. Add tomatoes, honey (or molasses), VE Herb Mustard and continue to simmer for 5 minutes.
3. Add beans, heat through and serve.
4. Sprinkle with sliced green onions and cheddar cheese if you wish.
Optional garnish: sliced green onions and grated cheddar cheese
Chili Spiced Chicken Wings with Thai Lime Dip
24 split Chicken Wings (tips removed)
1 - 1 1/2 tsp (5 to 7.5ml) VE Fajita or VE Cajun
2 Tbsp (30ml) Vegetable Oil
1 tsp (5ml) Sugar
juice and zest of 1 lime
VE Sea Salt & VE Pepper to taste
1 Tbsp (15ml) VE Chili Seasoning
Dip:
3/4 cup (180ml) plain yogurt or sour cream
1 1/2 tsp VE Thai Seasoning
juice and zest of 1 lime
VE Sea Salt & Pepper to taste
1 tsp (5ml) sugar
1. Split wings and toss with vegetable oil and lime juice.
2. Combine remaining ingredients and rub onto chicken. Allow chicken to marinate a least 1 hour in refrigerator.
3. Roast wings at 400°F for 25 to 30 minutes.
4. Whisk dip ingredients together and serve with cooked wings.
Seafood Jambalaya
2 Tbsp Vegetable Oil
1 lb. Medium Shrimp (peeled & deveined)
1/2 lb. scallops
1/2 lb. pork sausage
1 Tbsp flour
1 large onion, chopped
3 garlic cloves, chopped
2 celery stalks, sliced thin
1 green pepper, diced
1 red pepper, diced
1 Tbsp VE CAJUN SEASONING
1 1/2 c rice
1 can tomatoes, chopped
2 cups chicken stock
salt and pepper
1. Heat oil in wok and add shrimp. Stir-fry for about 3 minutes, until shrimp turn pink.
2. Remove from wok and place in bowl.
3. Place scallops in wok and stir-fry 3 minutes. Remove from wok and place in bowl with shrimp.
4. Add sausage to wok and cook 5 minutes until well browned. Add flour to sausage meat and stir-fry until completely blended.
5. Add onion, garlic, peppers and CAJUN SEASONING to sausage. Stir-fry for 5 minutes or until vegetables are soft.
6. Add rice, chopped tomatoes with juice and chicken stock to sausage mixture. Stir well.
7. Season with salt and pepper. Reduce heat. Cover and allow to simmer for 20 minutes or until rice is cooked.
Stir in reserved seafood and cook covered for 5 minutes until heated through.
1 lb. Medium Shrimp (peeled & deveined)
1/2 lb. scallops
1/2 lb. pork sausage
1 Tbsp flour
1 large onion, chopped
3 garlic cloves, chopped
2 celery stalks, sliced thin
1 green pepper, diced
1 red pepper, diced
1 Tbsp VE CAJUN SEASONING
1 1/2 c rice
1 can tomatoes, chopped
2 cups chicken stock
salt and pepper
1. Heat oil in wok and add shrimp. Stir-fry for about 3 minutes, until shrimp turn pink.
2. Remove from wok and place in bowl.
3. Place scallops in wok and stir-fry 3 minutes. Remove from wok and place in bowl with shrimp.
4. Add sausage to wok and cook 5 minutes until well browned. Add flour to sausage meat and stir-fry until completely blended.
5. Add onion, garlic, peppers and CAJUN SEASONING to sausage. Stir-fry for 5 minutes or until vegetables are soft.
6. Add rice, chopped tomatoes with juice and chicken stock to sausage mixture. Stir well.
7. Season with salt and pepper. Reduce heat. Cover and allow to simmer for 20 minutes or until rice is cooked.
Stir in reserved seafood and cook covered for 5 minutes until heated through.
Wednesday, August 1, 2007
About Cook With Spices
I love cooking with my Epicure Spices but I often misplace my Epicure Selections recipes so I thought that I would place them here so I can find them easily when I need them.
Epicure Selections™ is a home-based business that offers quality food products that can be purchased through Home Tasting Parties or through an Independent Epicure Consultant. Their products not only include food products but also cooking tools and now home & body care products.
I do not sell Epicure Selections™ ( A.K.A. VE Epicure Selections) but I do love using their products. (VE stands for Victorian Epicure). I hope you enjoy these recipes that I have collected. If you have some Epicure Selections™ recipes that you would like to post just send an email to me.
If you are interested in finding out how to obtain products mentioned in this blog check out Epicure Selections website at www.epicureselections.com .
When checking out the recipes, on this site, also view the "comments" as sometimes people have some great ideas or alternatives for the recipes that are posted.
Epicure Selections™ is a home-based business that offers quality food products that can be purchased through Home Tasting Parties or through an Independent Epicure Consultant. Their products not only include food products but also cooking tools and now home & body care products.
I do not sell Epicure Selections™ ( A.K.A. VE Epicure Selections) but I do love using their products. (VE stands for Victorian Epicure). I hope you enjoy these recipes that I have collected. If you have some Epicure Selections™ recipes that you would like to post just send an email to me.
If you are interested in finding out how to obtain products mentioned in this blog check out Epicure Selections website at www.epicureselections.com .
When checking out the recipes, on this site, also view the "comments" as sometimes people have some great ideas or alternatives for the recipes that are posted.
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