Sage Recipes: 3 Tasty Dishes To Try For Dinner

Sage

Closely related to rosemary, the wood herb sage has a soft, savory flavor with a hint of sweetness. Traditionally it is used in a variety of meat-based dishes because of its slight peppery flavor. Apart from its delicious taste, sage also gives quite a number of health benefits which include improving brain function, strengthening the immune system and fighting off inflammation.

Have an enjoyable dinner with these delicious yet healthy sage recipes:

Lemon Pepper and Sage Grilled Spareribs

What you need:

  • 2 kilograms pork spareribs
  • 1 tablespoon lemon pepper
  • 1 tablespoon ground sage
  • 2 teaspoons dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder

Mix together lemon pepper, sage, rosemary, thyme and garlic powder in a small bowl. Rub mixture evenly on spareribs. Cook meat on a pre-heated grill over high heat, turning often, for 1 1/2 to 2 hours or to desired doneness.

Sage Sweet Potato Balls

What you need:

  • 1 egg
  • 2 cloves garlic, chopped
  • 3/4 cup mashed sweet potatoes
  • 1/2 cup finely diced onion
  • 1 cup old fashioned rolled oats
  • 1 1/2 teaspoons dried sage
  • 1/4 teaspoon ground black pepper
  • Cooking spray

Spray a small pan with cooking spray and cook garlic and onion over medium heat until tender. Spray a griddle with cooking spray and heat. In a medium bowl, mix together egg, mashed sweet potatoes, rolled oats, sage, black pepper as well as cooked garlic and onion. Using clean hands, roll mixture into balls and slightly flatten. Cook balls in pre-heated griddle for 3 to 4 minutes per side or until lightly browned.

Sage Citrus Pork Chops

What you need:

  • 4 pcs. 1/2-inch thick boneless center-cut pork chops
  • 1 large orange
  • 2 tablespoons butter
  • 1 tablespoon chopped fresh sage leaves
  • 1/4 teaspoon salt
  • 1/4 teaspoon cracked black pepper

Melt 1 tablespoon butter in a pan over medium heat. Season chops with salt and pepper then cook in the pan for 4 minutes per side. While waiting for the chops to cook, grate 1 teaspoon of the orange peel and squeeze out 1/4 cup fresh orange juice. Remove chops from heat and set aside. In the same pan, melt remaining butter, add orange juice then bring to a boil. Remove from heat then stir in orange peel. Drizzle mixture over cooked chops.Enjoy the delicious flavor of sage as well as its health benefits with these perfect-for-dinner sage recipes!

 

Adrian T. Cheng is a food blogger and a BBQ expert. Through years of grilling experience, reviewing various grill gadgets and trying delicious and unique recipes, he is sharing his knowledge with everyone through his blog. For more grilling secrets, tips, recipes and more, head over to Adrian’s website where he has other interesting posts.

Article Source: EzineArticles.com

Creole-Style Bean Soup

A taste of the south with beans from the north

Creole-Style Bean Soup

Prep time: 10 minutes

Cook time: 90 minutes

Makes: 4 servings

Ingredients:

• 2 1/2 cups (625 mL) white pea beans, soaked and drained

• 3 cups (750 mL) chicken broth

• 1/2 cup (125 mL) diced cooked ham or smoked sausage

• 2 stalks celery, diced

• 1 onion, chopped

• 1 clove garlic, minced

• 1/4 tsp (1 mL) salt

• 1/8 tsp (0.5 mL) pepper

• 1 bay leaf

• 1 tsp (5 mL) thyme

• 1 tsp (5 mL) Worcestershire sauce

• 1 can (19 oz./540 mL) tomatoes

• 1 can (5 1/2 oz./156 mL) tomato paste

• 1 tbsp (15 mL) dry mustard

• 1 (300g) pack frozen okra, partly thawed and sliced

• 1 cup (250 mL) medium-sized shrimp, fresh or thawed frozen

• 2-3 drops hot pepper sauce (optional)

Directions:

1. In a large saucepan combine beans with broth. Cover and bring to boil. Reduce heat, simmer 45 minutes until beans are tender.

2. Add ham, celery, onion, garlic, seasonings and sauces. Break up tomatoes; mix with tomato paste and mustard; stir into bean mixture. Simmer 15 to 20 minutes.

3. Bring to boil; add okra and cook 6 to 8 minutes. Stir in shrimp, cook 3 to 4 minutes until shrimp and okra are cooked. Serve with whole grain bread or cornmeal muffins.

Nutrition information (for 1 serving): Energy 356 kcal; protein 28 g; fat 5.1 g; carbohydrates 53.2 g; total dietary fibre 16.3 g.

Find more recipes online at ontariobeans.on.ca.

Attention editors: This article is for distribution in Ontario only.

www.newscanada.com

Ahi Grapefruit Poke

Cook with seasonal fresh produce

While Florida’s climate is perfect for nurturing fresh flavour, its subtropical growing conditions that mean heavy rains, intense sunshine and sandy soil can create imperfections on grapefruit skin. So don’t judge a book by a cover — pick a grapefruit with skin blemishes and bruising. Florida Grapefruit also has a thinner peel than most other types, so you get even more juicy flesh with every bite.

Once you’ve found the perfect pick, try this recipe and create a grapefruit-inspired poke.

Ahi Grapefruit Poke

Total time: 1 hr 15

Serves: 4

Ingredients:

• 1 lb fresh ahi tuna, cubed

• 1/2 cup soy sauce

• 1 tbsp sesame oil

• 1 tbsp sesame seeds

• 3 Florida Grapefruits

• 2 avocados

• 3 scallions, thinly sliced

Instructions:

1. Zest and segment the grapefruits; set aside.

2. Whisk soy sauce, sesame oil and 2 tbsp of zest. Combine with ahi in a metal bowl.

3. Add scallions and sesame seeds and toss to combine. Cover and put in fridge to marinate for one hour.

3. Remove mixture from fridge; toss with avocado and grapefruit segments. Serve on its own or with rice.

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Honey Fennel and Grapefruit Glazed Chicken

Cure winter woes with seasonal sweetness

Florida Grapefruit supports our bodies with the essential nutrients and high amounts of vitamin C and vitamin A we crave in the winter. Harvested in subtropical growing conditions, the versatile super fruit adds a splash of sunshine to bland winter dishes.

Honey Fennel and Grapefruit Glazed Chicken

Prep time: 1 hr 30 minutes

Serves: 4 to 6

Ingredients:

• 2 Florida Grapefruits

• 1 whole fresh organic chicken

• 1 tbsp fennel seeds

• 1 tsp black peppercorns

• 1/2 tsp coarse salt

• 2 tsp garlic powder

• 1/2 cup honey

Instructions:

1. Pre-heat oven to 350°F. Place chicken into a roasting pan and set aside.

2. Toast fennel seeds and pepper in a small pan over high heat for two to three minutes until fragrant.

3. Transfer to a mini food processor. Add salt and garlic powder and pulse until granular.

4. In a small mixing bowl, stir together spice mixture, 1/4 cup grapefruit juice and honey. Drizzle chicken with half the glaze, reserving the rest for basting.

5. Slice second grapefruit into thin rounds and place on top and around chicken.

6. Roast for 1.5 hours until golden brown and internal temperature reaches 165°F.

7. Re-glaze after 45 minutes.8. Serve with pan juices if desired and a side of roasted fennel.

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Vegetarian Mushroom Miso Soup

The secret to perfect homemade soup

Starting with a flavourful broth made with natural ingredients is essential to creating a sensational pot of soup. “Quality recipes start with quality ingredients,” explains Park. “The broth really is the foundation that will set the flavour stage for every soup.”

Park recommends home chefs try his vegetarian mushroom miso soup, made with quality ingredients and all natural flavours. The base for this soup, Campbell’s Ready To Use Mushroom Broth, is infused with hints of cabernet sauvignon, sherry wines and essential oils from thyme, rosemary and bay leaves.

Vegetarian Mushroom Miso Soup

Prep time: 10 min

Cook time: 10 min

Serves: 4

Ingredients:

• 1 carton (900 mL) Campbell’s Ready to Use Mushroom Broth

• 2 tbsp (30 mL) white miso “fermented soy bean paste”

• 1 tbsp (15 mL) sake (rice wine)

• 1/4 cup (60 mL) dried wakame seaweed, sliced

• 1/2 cup (125 mL) hard or soft tofu, cut in 1/4” (0.6 cm) cubes

• 1/3 cup (80 mL) shiitake mushrooms, thinly sliced

• 1/3 cup (80 mL) white mushrooms, thinly sliced

• 1/3 cup (80 mL) enoki mushrooms, whole

• 1/3 cup (80 mL) king oyster mushrooms, thinly sliced

• 1/2 cup (125 mL) chopped green onion

Directions:

1. Pour broth into a medium saucepan, and bring to a low simmer.

2. Add miso paste and sake and whisk until smooth.

3. Add dried wakame seaweed, tofu, shiitake, white, enoki and king oyster mushrooms to the pan and cook for another 5 min.

4. Ladle into bowls and garnish with chopped green onions.

Recipe Tip:

1. Add more miso instead of salt to season to taste.

2. Garnish with cracked black pepper before serving.

Find more delicious recipes at www.cookwithcampbells.ca.

Chef Antonio Park’s recipes were developed and served exclusively at La Cantine Par Campbell’s in Montreal and The Cabin by Campbell’s in Toronto – pop-up restaurants that brought together thousands of Canadians for a shared We All Soup experience.

www.newscanada.com

Cream Of Bacon Corn Salsa Soup

Cream Of Bacon Corn Salsa Soup

Mixing cultures through food is a delicious trend that lets both professional chefs and home cooks get creative in the kitchen.

As a judge on Chopped Canada and the owner of two successful restaurants, acclaimed chef Antonio Park is an expert in fusion cuisine. Raised by Korean parents, Park grew up in Argentina before moving to Canada and later training in Japan. His culinary creations are a reflection of this culturally diverse background.

Pulling favourite flavour combinations from his heritage, Park loves to create unique recipes that inspire people to make their own creations, using ingredients and garnishes that suit their personal tastes. For colder days, try this tasty fusion soup.

Cream Of Bacon Corn Salsa Soup

Prep time: 15 min

Cook time: 20 min

Serves: 4

Ingredients:

(Soup)

• 2 cans (568 ml) Campbells’s Condensed Cream of Bacon Soup

• 1 can (284 mL) milk • 2 cups (500 ml) no salt added whole kernel corn

(Salsa)

• 3 medium roma tomatoes, seeded and finely diced

• 1/2 cup (125 ml) finely chopped cilantro

• 1/2 cup (125ml) finely chopped parsley

• 1/4 cup (60 ml) finely chopped chives

• 1 tbsp (15 ml) finely chopped mint

• 1/2 cup (125 ml) finely chopped red onion

• 1 tbsp (15 ml) lime juice

• 1 tbsp (15 ml) lemon juice

• 1 tbsp (15 ml) extra virgin olive oil

• 1 tbsp (15 ml) maple syrup

Directions:

1. In a large pot, combine Campbell’s Condensed Cream of Bacon Soup, milk and sweet corn. Boil over medium high heat for 5 minutes.

2. In a separate mixing bowl, combine all the fresh salsa ingredients.

3. Gently pour the hot soup mixture into serving bowls. Top soup with the salsa mix.

Recipe Tip:

1. If available, garnish with 1 tbsp (15 mL) of crème fraiche, 1 tsp (5 mL) of olive oil and black pepper to taste

2. For extra flavour, add chopped cooked bacon and croutons to the soup before topping with the salsa.

3. For a creamier texture, replace the milk with 1 can (284 mL) of Campbell’s Condensed Cream of Bacon Soup or Campbell’s Condensed No Salt Added Cream of Chicken Soup.

Find more delicious recipes at www.cookwithcampbells.ca.

Chef Antonio Park’s recipes were developed and served exclusively at La Cantine Par Campbell’s in Montreal and The Cabin by Campbell’s in Toronto – pop-up restaurants that brought together thousands of Canadians for a shared We All Soup experience.

www.newscanada.com

Creamy Tomato Hot And Sour Soup

Creative twists for soup season

“Once the days grow shorter and the temperature drops, there is nothing I crave more than a hearty bowl of soup,” says chef Antonio Park, Chopped Canada judge and restaurant owner.

“The child of Korean parents, I grew up in Argentina before moving to Canada, so I tend to fuse tastes and concepts from parts of my unique background into my recipes,” he explains. Park’s favourite bowls this season is Creamy Tomato Hot and Sour soup — try his mix of classic and tangy flavours below.

Creamy Tomato Hot And Sour Soup

Prep time: 15 min

Cook time: 10 min

Serves: 4

Ingredients:

• 1 can (540 mL) Campbell’s Ready to Serve Creamy Tomato Soup

• 2 cups (500 mL) Campbell’s Ready To Use No Salt Added Vegetable Broth

• 1/2 cup (125 mL) shiitake mushrooms, thinly sliced

• 1 can (550 mL) bamboo shoots, thinly sliced

• 1 cup (250 mL) firm tofu cut in 1/4” (0.6 cm) slices

• 2 garlic cloves, grated

• 2 tsp (10 mL) ginger, grated

• 1 tbsp (15 mL) balsamic vinegar

• 3 tbsp (45 mL) rice vinegar

• 2 tsp (10 mL) sambal oelek

• 2 tbsp (30 mL) tamari soy sauce

• 2 tsp (10 mL) brown sugar

• 4 medium green onions, sliced

• 2 tsp (10 mL) black pepper

• 2 eggs

Directions:

1. In a large pot, combine Creamy Tomato Soup and Vegetable Broth.

2. Add in shiitake mushrooms, bamboo shoots, tofu, garlic, ginger, balsamic and rice vinegars, sambal oelek, tamari soy sauce, brown sugar, green onions and black pepper.

3. Bring to a boil over medium-high heat. Reduce and simmer for 5 minutes.

4. In a small mixing bowl, lightly beat 2 eggs.

5. While stirring the soup, gently pour in beaten eggs, rotating the bowl while you pour.

Recipe Tip:

1. Garnish with sesame oil, enoki mushroom and crumbled fortune cookie.

2. If bamboo shoots are unavailable, use hearts of palm.

3. A generous amount of black pepper added to the soup while boiling will help increase spice.

Find more delicious recipes at www.cookwithcampbells.ca.

Chef Antonio Park’s recipes were developed and served exclusively at La Cantine Par Campbell’s in Montreal and The Cabin by Campbell’s in Toronto – pop-up restaurants that brought together thousands of Canadians for a shared We All Soup experience.

www.newscanada.com

Mushroom Tapas

Simple appetizers for stress-free entertaining

Mushroom Tapas

Prep Time: 5 minutes

Cook: Time: 30 minutes

Makes: 4 servings

Ingredients:

• 1 1/4 cup olive oil, divided

• 1 lb. cremini mushrooms, cleaned and stems removed

• 1/2 tsp red chili flakes

• 1 head garlic, cloves removed and peeled

• 1/2 tsp sea salt

• 1/4 cup flat leaf parsley, chopped

• 1 tsp lemon zest

• 1 tbsp lemon juice

Directions:

1. Heat 1/4 cup oil in a large skillet over medium-high heat. Add mushrooms and cook, shaking occasionally until they’re deep brown, about 5 minutes. Add chili flakes, garlic, remaining oil, and sea salt. Once oil is bubbling, reduce heat to a gentle simmer and cook until mushrooms are tender, about 25 minutes.

2. Stir together parsley, lemon zest, and juice. Stir in 2 tbsp oil from the mushrooms. Season to taste with salt and pepper. Serve mushrooms warm in all or some of the oil. Drizzle with parsley sauce.

Tip: The mushroom garlic oil can be refrigerated for later use. Use in a salad dressing or drizzle on pasta, pizza, or just about anything.

Find more easy holiday appetizers at www.mushrooms.ca.

www.newscanada.com

Candy Cane Pavlova

Delight with a peppermint candy cane dessert

Candy Cane Pavlova

Serves: 8

Ingredients:

• 6 egg whites

• 1 3/4 cups (425 mL) granulated sugar

• 1 tsp (5 mL) white vinegar

• 1 tsp (5 mL) cornstarch

• 2 cups (500 mL) whipping cream

• 3 tbsp (45 mL) granulated sugar

• 1/4 tsp (1mL) peppermint extract (optional)

• 12 to 15 mini candy canes (about 100 g)

• Dark chocolate curls

Directions:

1. Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper. Trace a 10 inch (25 cm) circle with a marker on the parchment, then add a 4 inch (10 cm) inner circle. When marker dries, flip it over so that the marked side is facing down.

2. Whisk egg whites using an electric mixer until foamy. With mixer running, gradually add sugar. Increase speed to high and whisk until egg whites are glossy, thick, and hold stiff peaks; about 4 to 7 minutes. Stir vinegar with cornstarch until smooth. Whisk into egg whites.

3. Spoon mixture onto prepared sheet following the marker lines to create a wreath. Use the back of a large spoon to create indentations for the whipped cream.

4. Place pan in the oven and reduce temperature to 250°F (120°C). Bake 90 minutes or until meringue is golden and cooked through. Let cool completely.

5. Using an electric mixer on high, whip cream with sugar and peppermint until it forms soft peaks. Spoon into indentations in meringue. Roughly crack 4 candy canes into large pieces and sprinkle over whipped cream, then place 8 whole ones evenly apart so each serving gets a candy cane.

Find more delicious holiday recipes at www.walmart.ca/recipecentre.

www.newscanada.com

Slow Cooker Corned Beef, Barley, and Cabbage

Slow cooker meals perfect for cozy winter nights

Slow Cooker Corned Beef, Barley, and Cabbage

Makes: 4 servings

Ingredients:

• 1 cup (250 mL) pot or pearl barley

• 1 large onion, cut into thick slices

• 3 large carrots, quartered

• 1 bottle (12 oz/341 mL) beer

• 1 can (10 oz/284 mL) low sodium beef broth

• 3 cups (750 mL) water (approximately)

• 1 bay leaf

• 2 lb (1 kg) prepared uncooked corned beef brisket, rinsed

• 1 small cabbage, cut into 1 inch (2.5 cm) slices

• 2 tbsp (30 mL) Dijon mustard

• 2 tbsp (30 mL) mayonnaise

• 1/2 tsp (2 mL) freshly ground black pepper

Directions:

1. Add barley, then onion and carrots to slow cooker. Place corned beef on top of vegetables. Pour in beer, broth, and enough water to cover beef by 1 inch (2.5 cm). Add bay leaf.

2. Cover slow cooker and cook on high for 7 hours or until beef and barley are tender and moist.

3. Before serving, in a saucepan over high heat or in the microwave, steam cabbage until tender, about 10 minutes.

4. Remove corned beef from slow cooker and carve into 1/2 inch (1 cm) slices.

5. In a small mixing bowl, blend Dijon mustard, mayonnaise, and ground pepper.

6. In individual shallow serving bowls, place barley, carrots, and onions. Top with sliced corned beef and cabbage. Serve with sauce to drizzle over corned beef.

Nutritional information (per serving): Calories: 799, protein: 43 g, carbohydrate: 62 g, fibre: 14 g, sugars: 11 g, fat: 40 g, saturated Fat: 11 g, trans Fat: 0 g, cholesterol: 125 mg, sodium: 3251 mg, potassium: 1401 mg.

www.newscanada.com

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