Today’s recipes are from Foodland Ontario: www.foodlandontario.ca
Slow cooker chicken provencal
- 2 tablespoons olive oil
- 1 large Ontario onion, chopped
- 1 pkg (8 oz/227 g) Ontario button mushrooms, sliced
- 2 cloves garlic, minced
- ¾ cup dry Ontario white wine such as Chardonnay
- 6 tablespoons tomato paste
- 2 tablespoons brown sugar
- 2 ½ teaspoons Herbes de Provence **
- 3 pounds skinless Ontario chicken thighs and legs
- 4 cups chopped Ontario greenhouse tomatoes
- 1 cup chopped Ontario greenhouse sweet yellow peppers
- Salt and pepper
- 1/3 cup Kalamata olives
- ¼ cup chopped fresh Ontario parsley
** Or use 1 teaspoon dried thyme leaves, ½ teaspoon each: dried basil, marjoram or oregano, rosemary and tarragon leaves and 1 bay leaf.
1. In large non-stick skillet, heat oil over medium heat. Add onion; cook, stirring often, until softened, about 5 minutes. Stir in mushrooms; cook for 3 minutes. Stir in garlic; cook for 2 minutes. Stir in wine, tomato paste, brown sugar and Herbes de Provence; cook until bubbly. Remove from heat.
2. Place chicken, tomatoes and sweet peppers in slow cooker. Sprinkle with salt and pepper. Pour mushroom mixture over top. Cook on High for 3 to 4 hours or until chicken is tender. Before serving, stir in olives and parsley.
Variation: If desired, add a 19-ounce (540 mL) can drained, rinsed white kidney beans at end of cooking time and heat through.
Serves 4 to 6.
- ½ to 2/3 cup light sour cream
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- Pinch cayenne
- 3 cups coarsely grated carrots
- ¼ cup chopped fresh cilantro, parsley or green onions
In small bowl mix together sour cream, cumin coriander and cayenne. In larger bowl toss carrots and herbs or green onions together. Add sour cream mixture; stir until carrots are coated with dressing.
Pam’s Grandson-Friendly Variation: Replace sour cream mixture with enough Italian vinaigrette to coat carrots. Add either chopped parsley or dill or some of each. (For really picky eaters, give them plain shredded carrots.)
Rhubarb cupcakes with strawberry cream cheese icing
Makes 12 cupcakes.
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1/3 cup butter, at room temperature
- ¾ cup granulated sugar
- 2 Ontario eggs
- ½ teaspoon vanilla
- ¼ cup Ontario milk
- ¾ cup diced Ontario rhubarb (1/4-inch dice)
- ¼ cup cream cheese, softened
- 1 tablespoon soft butter
- 3 tablespoons strawberry jam
- 2 cups icing sugar, sifted
- 2 teaspoons Ontario milk
- Strawberry jam (optional)
1. Line a muffin pan with paper liners; set aside. In medium bowl whisk together flour, baking powder and salt.
2. In large bowl using electric mixer, beat butter until creamy. Gradually beat in sugar until well combined. Beat in eggs one at a time. Add vanilla; beat until fluffy. Gradually beat in flour mixture alternately with milk, just until smooth. Stir in rhubarb. Using ice cream scoop or large spoons, spoon batter into prepared muffin pan, filling about ¾ full.
3. Bake in preheated 350 degree F oven for 20 to 22 minutes or until tester inserted in centre comes out clean. Cool in pan on a rack for 5 minutes; remove cupcakes onto rack and cool completely.
4. Icing: In medium bowl, using electric mixer, beat cream cheese and butter until smooth. Beat in jam. Add icing sugar and milk; beat until very smooth. Spread icing over cooled cupcakes (or use piping bag). If desired, drizzle a bit of strawberry jam (thinned with a bit of water) over icing. Store in airtight container and refrigerate for up to 3 days.