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893 recipes for "olive"
893 recipes
Sweet and Savoury Chicken

Sweet and Savoury Chicken

May 13, 2009

This dish was inspired by a favorite appetizer of mine, bacon-wrapped dates. I love the sweet and salty combination, and thought it would go well with chicken and cheese sauce. I also like the idea of bringing together international flavors (dates, Swiss cheese, Italian cheese) but using as many home grown ingredients as possible. The chicken is best served with a vegetable such as roasted asparagus or steamed broccoli, and rice, both of which would blend nicely with the cheese sauce if desired.

Tricolour Quinoa

Tricolour Quinoa

Dec 9, 2009

By Cindy Ball, Vancouver
Cook of The Year 2009 Winner, Vegetarian category

Cindy layers roasted and sautéed vegetables between three highly flavoured quinoa mixtures to create a colourful vegetarian “lasagna.” This dish was invented not only for her oldest daughter (the lone vegetarian in a household of meat lovers), but also so the whole family could enjoy more vegetarian meals.

Classic Eggs Benedict

Classic Eggs Benedict

The basis of great eggs Benedict is a perfect hollandaise sauce. When making it, keep the water at a bare simmer so that the egg yolks don't scramble.

Classic Steamed Crab

Classic Steamed Crab

Apr 3, 2017 Appetizers Dinner

We prefer steaming over boiling because it prevents fresh crab from becoming waterlogged—and adding ingredients such as herbs, garlic and citrus during cooking enhances the crustacean's natural sweetness.

West Coast 3 C's Quiche

West Coast 3 C's Quiche

May 12, 2009

I love brunch. This is my favourite meal by far, and I love the ease of having something like a quiche already prepared. The flavours are always richer and more enhanced after the quiche has had a chance to sit overnight as well, which is another benefit to advanced preparation. I thought about my favourite Canadian ingredients and it really has to include crab, chanterelles, and corn. There is just something about the sweetness of the crab, the burst in your mouth juiciness of corn, and the earthiness of sauteed chantrelles with garlic that is just plain perfect. The gouda I love is from Gort's Gouda in Salmon Arm B.C., where my mom lives. It's organic and is outstanding. While the crab and the chanterelles are definitely the bell ringers on this grocery bill, the other ingredients are low cost. I buy my crab and fresh B.C. chanterelles at my local Costco for under $25 combined, which makes it even more affordable. I made this with a potato crust as I can't eat gluten, but a pastry crust would work just as well. I'd pair this with a tangy raspberry hazelnut vinaigrette mixed with fresh, tender leafy greens to round out the meal.

Fig Stuffed Pork Loin Roast with Apple Butter Glaze

Fig Stuffed Pork Loin Roast with Apple Butter Glaze

May 13, 2009

I don't eat sugar as an additive at all and am quite health-conscious with my diet. This recipe has no added sugar but is sweet from natural fruit sugars. Many of my friends are not quite so health-conscious, so I try to create healthful yet delicious entrees to share with them. I chose pork as a base for this recipe because it is highly available and inexpensive; so that even for a budget of under $60 anyone could host a dinner party and confidently serve a fabulous entree (students included!). Finally, I enjoyed the challenge of transforming a typically dry and, in my dining experiences, boring cut of meat into an exciting and unexpectedly flavorful dish with Canadian ingredients from my birthplace of Winnipeg and my new home in Ontario.

Merguez Sausages

Merguez Sausages

Harissa, a paste made from crushed chilies, gives these North African-inspired lamb sausages their signature kick. Find boneless lamb shoulder and sausage casings at your butcher, and make sure the meat is chilled before you work with it. For easy prep, enlist a helper for filling the casings.

Smoked Brined Turkey

Smoked Brined Turkey

This turkey is full of flavour thanks to the brine and smoke. Cooking on the barbecue not only allows you to smoke the bird but also keeps your oven free for other dishes. For best results, do not use a bird larger than 13 lb (6 kg) on the barbecue. You'll need about 2-1/2 cups applewood chips; be sure to soak them in water for an hour before using.

The Ultimate Dinner Rolls

The Ultimate Dinner Rolls

To simplify dinner prep, bake and freeze these rolls in advance—if you can resist eating them fresh out of the oven. The secret to their divine texture is to use just enough flour to keep the dough from sticking to your hands.

Bacon Wrapped Pork Tenderloin With Apple Stuffing And Cider Gravy

Bacon Wrapped Pork Tenderloin With Apple Stuffing And Cider Gravy

May 7, 2009

My inspiration for this dish was actually my boyfriend. He swore up and down that he absolutely hated pork tenderloin after his first time having it, so I set out to change that. I knew that he loves stuffing and gravy, as well as pork chops with apple sauce. This gave me the idea to incorporate all those flavors together to make something that would change his mind about pork tenderloin. When he came home from work he took one look at the final product and he immediately wanted to try it, and when he did he LOVED it! He gushed all night about how delicious it was and it has become a staple recipe in my house.

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