Nov 14

Grapes and Wild Rice Stuffing

Add a special touch with signature stuffing

Grapes and Wild Rice Stuffing

Simple yet elegant, great for both everyday and a holiday, stuffing can elevate meals to a new level. Today’s home cooks and chefs alike build on basic stuffing ingredients — like grain or bread, onions, celery, herbs and broth — and create interest with a layer of flavour from fruits such as grapes.

This stuffing recipe starts with a nutty combination of brown and wild rice. Onion and celery provide a contrast in flavour and texture, as do whole or halved California grapes, which also add a lively colour pop and extra juiciness.

Feeling creative? Substitute bulgur wheat, freekah, wheat berries or other grains for the rice, switch the onion to shallots or leeks, and pick your favourite colour of grape or use all three.

Grapes and Wild Rice Stuffing

Serves: 4 to 6

Prep time: 15 minutes Cook time: 65-75 minutes


• 1 14.5 oz. can (428ml) vegetable broth

• 1/2 cup (125ml) water

• 1/2 cup (120g) brown rice

• 1/2 cup (120g) wild rice

• 1/2 cup (50g) each chopped onion, celery and apple

• 1 tbsp (14g) butter or margarine

• 1 tsp (1g) minced fresh sage

• 1/4 tsp (1g) pepper

• 2 cups (336g) California seedless red grapes

• Salt to taste


1. Bring broth and water to boil; add brown and wild rice. Bring to boil, reduce heat, cover and simmer 45 to 55 minutes or until rice is tender and liquid is absorbed.

2. Sauté onion, celery and apples in butter; add sage and pepper. Add prepared rice and grapes; mix well. Adjust seasoning with salt if necessary. Place in one-quart covered baking dish and bake at 350⁰F for 20 minutes or until thoroughly heated.

3. Serving suggestion: Serve with roasted poultry or meats, or add half cup each diced Anaheim chilies and corn to onion mixture and sauté. Continue preparation according to directions above. Serve in warm flour tortillas.

Nutritional information: Calories 188; protein 7g; fat 4g (15% calories from fat); carbohydrates 34g; cholesterol 1mg; fibre 2.5g; sodium 495mg.

Oct 08

Coconut Chicken Fingers

Coconut Chicken Fingers

This twist on a kid favorite delivers a truly unique flavor that is sweet and tangy with a little bit of spice. This simple dish is a budget-friendly treat for the entire family at less than $3 per serving.

Try using multi-packs of yogurt, which provide an easily transportable serving of your favorite flavors and are perfect for measuring recipes.

Coconut Chicken Fingers

Prep time: 10 minutes

Total time: 30 minutes

Serves: 4


• 1/4 cup (60 ml)flour

• 1/2 tsp (1 ml) salt

• 1 1/2 cups (375 ml)unsweetened medium desiccated coconut

• 1 cup (250 ml) Great Value Vanilla 1.5% Yogurt

• 2 tbsp (30 ml) Sriracha hot sauce

• 1 garlic clove, grated

• 1 tsp (5 ml)lime zest

• 4 chicken breasts, each cut lengthwise into four slices (about half-inch thick)

• 2 tbsp (30 ml) chopped cilantro (optional)


1. Preheat oven to 400 F (200 C). Line a rimmed baking sheet with parchment and set aside.

2. In a shallow dish, mix flour and salt. In another shallow dish, add shredded coconut. Set both aside.

3. In a small bowl, stir yogurt, Sriracha sauce, garlic and zest together. In a medium bowl, reserve half a cup (125 ml) of the mixture.

4. Dredge chicken in flour and toss to coat in reserved yogurt mixture. Dredge chicken in coconut, pressing to adhere. Place on prepared sheet. Bake 18 to 20 minutes, or until golden brown and cooked through (165 F or 70 C).

5. Stir cilantro into remaining small bowl of yogurt mixture and serve with chicken strips.

Tip: Make this dish a meal by serving it with rice or your favourite grain and some fresh steamed broccoli and carrots.

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Oct 05

Curried Chicken Salad

Curried Chicken Salad

Sweet, spicy, savoury and tart – this salad has it all. Creamy yogurt dressing pairs perfectly with crispy apples and veggies, tender chicken and crunchy almonds. Filling and packed with flavour for just over $2 per serving, this simple salad will quickly become a family staple.

Curried Chicken Salad

Prep time: 10 minutes

Total time: 10 minutes

Serves: 4


• 1 100g container Great Value 1.5% Peach Yogurt

• 1 tbsp (15 ml) curry paste

• 2 cups (500 ml) chopped rotisserie chicken

• 1 royal gala apple, cored and chopped

• 3 stalks celery, thinly sliced

• 1/2 cup (125 ml) red onion, thinly sliced

• 1/4 cup (60 ml) toasted almonds, chopped

• 1 head Boston lettuce, leaves separated

• 1/4 cup (60 ml) chopped cilantro leaves


In a large bowl, stir together yogurt and curry paste. Add chicken, apples, celery, red onion and almonds; toss to coat.

Divide lettuce leaves evenly among four plates and top with chicken mixture. Sprinkle with cilantro.

Tip: You can make this salad even more filling by adding some brown rice or wheat berries to the chicken and apple mixture just before tossing.

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Oct 04

Golden Turmeric Cauliflower and Quinoa Bowls

Golden Turmeric Cauliflower and Quinoa Bowls

Trendy avocados are not only a tasty fruit, but provide good plant-based fat, which is low in saturated and trans fats. And a healthy diet low in saturated and trans fats may reduce the risk of heart disease.

Yet despite their increasing popularity, one in two Canadians still don’t know how to incorporate avocados into their meals and recipes, according to a recent survey. But it’s easier than you think to add good fats into your balanced diet. There are now many products made with avocado oil that make it even easier to use in your favourite recipes, like new Becel with Avocado Oil margarine. It is made with the goodness of avocado oil and perfectly balanced with the great taste of margarine.

Try this simple recipe and see just how easy it is to incorporate avocados into your diet.

Golden Turmeric Cauliflower and Quinoa Bowls

Prep time: 10 minutes

Cook time: 25 minutes

Serves: 4


• 1 medium head cauliflower, trimmed and cut into bite-size florettes, about 5 cups

• 1 small red onion, chopped

• 4 tbsp (60 mL) Becel with Avocado Oil margarine, melted and divided

• 1 cup (250 mL) uncooked quinoa

• 2 tbsp (30 mL) chopped fresh mint

• 1/2 tsp (2 mL) turmeric

• 1/2 tsp (2 mL) ground cumin

• 1 large avocado, peeled and sliced

• 1/4 tsp (1 mL) crushed red pepper flakes (optional)


1. Preheat oven to 425° (220°C). Combine cauliflower and 4 tsp (20 mL) margarine and arrange on two-thirds of jelly roll pan or rimmed baking sheet.

2. Combine red onion and 2 tsp (10 mL) margarine and arrange on remaining third of jelly roll pan. Roast until cauliflower is browned and slightly crispy and onion is tender; about 25 minutes.

3. Meanwhile, cook quinoa according to package directions. Fluff with fork and stir in mint. Combine remaining 2 tbsp (30 mL) margarine, turmeric, cumin and red pepper flakes and stir into quinoa. Divide between four bowls. Evenly top each bowl with cauliflower, red onion and avocado.

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Oct 03

Lemon-Herb Grilled Tofu and Vegetable Kabobs

Lemon-Herb Grilled Tofu and Vegetable Kabobs

When food is in season the colours are brighter, the textures are richer and the taste is a lot better. But there are a bunch of other benefits to eating in season that you might not realize.

Since food is easier to grow when it’s in season, those cost-savings are passed down to consumers. Produce picked and eaten at its peak generally has more nutrients, vitamins and minerals. You’ll also be supporting local farmers and lowering greenhouse gas emissions, as food grown locally doesn’t have to travel as far.

When cooking your local produce, keep in mind that you need to consume some fat in order to take advantage of fat-soluble micronutrients that exist in the diet. Soft, non-hydrogenated margarine like Becel with Avocado Oil, provides a plant-based source of good omega-3 polyunsaturated fat. It is made with the goodness of avocado and balanced with the great taste of margarine.

Try this simple recipe and see how easy it is to pack your diet with local food.

Lemon-Herb Grilled Tofu and Vegetable Kabobs

Prep time: 15 minutes

Cook time: 10 minutes

Serves: 4


• 1/4 cup (60mL) Becel with Avocado Oil margarine, melted

• 2 tbsp (15mL) lemon juice

• 2 tsp (5mL) chopped fresh rosemary leaves

• 1 large clove (15mL) garlic, finely chopped

• 1 tsp (2 mL) lemon peel, finely grated

• 1/2 tsp (1 mL) salt

• 1/4 tsp (1 mL) ground black pepper

• 1 package (350 g) extra-firm tofu, drained, patted dry and cut into 16 chunks

• 1 large red, green or yellow bell pepper, cut into 12 chunks

• 12 small cremini mushrooms, trimmed

• 1 medium zucchini, cut into 12 rounds

• 12 pieces sweet onion (about 1/4 medium onion)


1. Combine margarine, lemon juice, rosemary, garlic, lemon peel, salt and pepper in large bowl. Add tofu and vegetables and toss to coat. Cover and marinate in refrigerator for at least one hour.2. Alternately thread tofu and vegetables on four skewers (about 12 inches or 30 cm long). If using wooden skewers, soak in water at least 30 minutes prior to use.

3. Grill or broil kabobs, turning several times and brushing with any remaining marinade, until vegetables are tender and tofu is lightly browned and heated through, about 10 minutes.

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Oct 02

Gloucester Baked Halibut

Gloucester Baked Halibut

Try this delicious recipe that’s great for a beginner to try cooking seafood. According to Oceana Canada, wild seafood is the perfect protein: it produces a lean protein at a cost-per-pound that is lower than other animal proteins, uses minimal freshwater to produce, emits little carbon dioxide and uses no arable land.

Gloucester Baked Halibut

Prep time: 10 minutes

Cooking time: 20 minutes

Serves: 4


• 3 garlic cloves, peeled

• 1/4 tsp (1.25 mL) kosher salt, plus more for seasoning the fish

• 1/2 cup (120 mL) extra virgin olive oil

• 1 cup (240 g) crushed saltine crackers

• 1 tbsp. (15 mL) chopped fresh thyme

• 1 cup (240 mL) grated white cheddar cheese

• 4, 6 to 8-ounce (168-224 g) skinless halibut fillets


1. Preheat oven to 400°F (204°C). Add garlic and salt to olive oil in its measuring cup. Let steep for 30 minutes (or longer, time permitting).

2. Place the saltines and thyme in a medium bowl. Pour in a quarter cup of infused olive oil, leaving the sliced garlic behind in the cup. Coat all of the crumbs with olive oil. Fold in cheese.

3. Spread crumbs on a plate. Brush each fish fillet all over with remaining oil and season with salt. Use any oil left in the cup to grease a rimmed baking sheet. Roll fish on all sides in the crumbs, pressing to coat well and trying to use all of the crumbs. Put fish on a baking sheet, leaving an inch or so between each fillet.

4. Bake until crumbs are crisp and golden and fish is cooked through, about 20 minutes. Serve immediately.

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Sep 03

Classic Maritime Seafood Chowder

Classic Maritime Seafood Chowder

For most of us, the transition from summer to fall can be tough. Long, sunny days and trips to the beach or pool are quickly replaced by cold, dark nights spent trying to warm up. As temperatures drop, we reach for comforting heartier dishes and recipes featuring in-season produce.

To make the transition a little easier, try this classic velvety chowder that celebrates cool autumn nights. It’s made with Canadian milk, which is free of antibiotic residues or artificial bovine growth hormone, so you can feel good about serving this meal to your family.

Classic Maritime Seafood Chowder

Yields: 4-6 servings

Prep Time: 5-10 mins

Cooking Time: 20-25 mins


• 1 tbsp (15 mL) butter

• 2 stalks celery, chopped

• 1 onion, chopped

• 1 bay leaf

• 1 tsp (5 mL) dried dill or dried thyme

• 2 large Yukon Gold potatoes, peeled and diced

• 2 cups (500 mL) water or fish stock

• 1/3 cup (80 mL) all-purpose flour

• 3 cups (750 mL) milk

• 2 cups (500 mL) chopped raw skinless fish fillets or cooked seafood (shrimp, lobster, scallops, crab, clams, oysters) or a combination

• 2 tbsp (30 mL) freshly squeezed lemon juice

• Whole grain crackers, crumbled

• 1/2 tsp (2 mL) salt

• 1/4 tsp (1 mL) pepper


1. In a large pot, melt butter over medium heat. Sauté celery, onion, bay leaf, dill, salt and pepper for about five minutes or until onions start to brown. Stir in potatoes; sauté for two minutes.

2. Increase heat to medium-high; stir in water and bring to a boil. Cover, reduce heat to medium and boil for about five minutes or until potatoes are almost tender.

3. Whisk flour into milk and stir into pot; bring to a simmer, stirring often.

4. Stir in fish or seafood; simmer, stirring often for five minutes or until fish is opaque and flakes easily with a fork or seafood is hot. Discard bay leaf. Stir in lemon juice and season to taste with salt and pepper.

5. Ladle into bowls and top each serving with crumbled crackers.

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Sep 03

Toasted Coconut Trail Mix Bites

Toasted Coconut Trail Mix Bites

Trail mix is a year-round favourite that can be a great source of protein and heart-healthy fats. “Whip up a batch of these bite-size fruit and nut treats to keep in your fridge for a quick and satisfying car snack before the kids’ soccer game,” says Samara Foisy, registered dietitian for President’s Choice. “It’s easy to go over our recommended daily value of sodium, so I’ve chosen a trail mix with no salt added.”

Soft dates work best in this recipe, but don’t worry if your dates are on the firmer side — simply soak in a bowl of hot water for about 30 minutes to soften before using.

Toasted Coconut Trail Mix Bites

Prep time: 20 minutes

Chill time: 15 minutes

Makes: 20 pieces


• 1/2 cup Medjool dates, pitted

• 2 tbsp almond butter

• 1 tbsp maple syrup

• 1/2 tsp pure vanilla extract

• 1/4 tsp salt

• 1 cup President’s Choice Blue Menu trail mix

• 2 tbsp ancient grains and super seeds blend

• 1/2 cup crispy rice cereal

• 1/4 cup dried apricots, roughly chopped

• 1/4 cup semi-sweet chocolate chips

• 2 tbsp unsweetened shredded coconut, toasted


1. Pulse dates, almond butter, maple syrup, vanilla and salt in food processor until smooth, stopping to scrape down bowl if necessary.

2. Add trail mix and seeds blend; pulse until coarsely chopped. Add cereal, apricots and chocolate chips; pulse until combined.

3. Transfer to large bowl; mix with moistened hands if necessary to combine. Roll by heaping one tablespoon into balls, then roll in coconut to coat. Arrange in single layer on large plate or baking sheet. Refrigerate until firm, about 15 minutes.

Chef’s Tip: Toast coconut in a dry skillet over medium-low heat, stirring often until golden; about, 5 to 7 minutes.

Nutritional information per serving (1 piece): Calories 100; fat 5g (1g of which is saturated); sodium 45mg; carbohydrates 12g; fibre 2g; sugars 7g; protein 2g.

Sep 03

Grilled Peach, Apricot and Sweet Ricotta Layered Bread Pudding

Grilled Peach, Apricot and Sweet Ricotta Layered Bread Pudding

When cooking up a storm on the grill this summer, don’t limit yourself to traditional burgers and sausages. Think outside the box with the endless possibilities for family barbecues (you can even barbecue in the morning), like this mouth-watering grilled peach, apricot and sweet ricotta layered “bread pudding.” Packed with the finest fruity flavours, this dish is the perfect breakfast treat or a delightful after-dinner dessert. Sweet and zesty flavours fuse with creamy ricotta cheese for a decadent dessert you’ll want to take on all your adventures.

Grilled Peach, Apricot and Sweet Ricotta Layered Bread Pudding

Prep time: 10 minutes

Cook time: 20 minutes

Serves: 4


• 75ML Egg Creations Whole Eggs Original

• 2 tsp vanilla

• 1 tsp cinnamon

• 1/2 cup 18% cream

• 1 cup buttermilk

• 1/2 cup sugar, divided

• 2 ripe peaches, halved and pitted

• 2 ripe apricots, halved and pitted

• 1 tbsp vegetable oil

• 1 loaf unsliced egg bread or brioche

• 1 cup ricotta

• 1/4 cup chopped pecans

• 1/4 cup honey or maple syrup


1. Mix Egg Creations vanilla, cinnamon, cream, buttermilk and 1/4 cup sugar.

2. Mix remaining sugar with ricotta and set aside.

3. Toss peach and apricot in oil and place on the grill at 350⁰F for approximately six minutes. Remove and keep warm under aluminum foil.

4. Place six 2-inch slices of bread on grill until lightly toasted on both sides. Dip each slice into egg mixture to absorb the liquid, then remove using a slotted turner while letting any excess drain.

5. Place back on the grill and cook until both sides are grilled. Remove and cut bread slices in half to make triangles.

6. Divide among plates and layer each serving with ricotta mixture. Finish off by garnishing with chopped pecans and a drizzle of honey.

Tip: Egg Creations make for the perfect camping trip essential because you can freeze the carton and use it as an icepack in your cooler.

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Sep 03

Sunshine Kiwifruit Smoothie Bowl

Sunshine Kiwifruit Smoothie Bowl

You’ve heard the popular saying before — breakfast is the most important meal of the day. Breakfast helps boost your metabolism after it has slowed down during sleep and it provides you with the energy and nutrients you need to get you through your day.

The combination of fruit, chia seeds and coconut chips in this breakfast smoothie bowl provides you with a wealth of vitamins and minerals. The inclusion of Zespri SunGold Kiwifruit alone adds potassium, fibre and actinidin. It also provides your daily vitamin C needs. Make this smoothie bowl the night before if you’re pressed for time in the morning.

Sunshine Kiwifruit Smoothie Bowl

Prep time: 5 minutes

Serves: 1


• 1 cup ice

• 1/2 cup frozen blueberries

• 1/2 plum, sliced

• 1 cup frozen strawberries

• 1/2 unsweetened coconut milk

• 2 tbsp chia seeds

• 1/4 cup fresh blueberries

• 1/2 fresh peach, sliced into wedges

• 1 Zespri SunGold Kiwifruit, peeled and sliced

• 1 tbsp coconut chips


1. In a blender combine ice, blueberries, plum, strawberries, coconut milk and half the chia seeds.

2. Pour mixture into a serving bowl and top with remaining ingredients.