Have a recipe you want to share? Contact us at recipes@coop.net
Here is a Selection of our favourite recipes (please note that availability of ingredients varies from season to season):
APPLE CRUMBLE A LA MODE
Ingredients:
- 6 – 7 cups peeled and cored apples
- 3/4 cup of brown sugar
- dash of lemon juice
For the crumble topping:
- 1 cup rolled oats
- 1 cup flour
- 2/3 cup brown sugar
- 3/4 teaspoon salt
- ½ teaspoon cinnamon
- 1/4 cup butter or margarine
- nutmeg optional
Directions:
Peel and core apples. Add sugar and lemon juice and mix with apples. Place mixture in greased 7×11 baking dish.
Now for the crumble. It’s just simply a mixture of dry ingredients that you sprinkle over the top. Just combine oats, flour, and sugar.
Next add salt, cinnamon and nutmeg to taste.
To make the crumble, just take butter or margarine and chop it up with the dry mixture into bits about the size of a pea.
Now just spread the crumbles over the apples and bake it at 375 degrees for about 45 minutes.
Top with your favorite Ice Cream
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ARTICHOKE DIP
- 1 JAR MARINATED ARTICHOKE HEARTS, (DRAINED AND CHOPPED)
- 3 ROMA TOMATOES CHOPPED
- 2 TABLESPOONS CHOPPED RED ONION
- ¼ CUP CHOPPED BLACK OLIVES
- 1 TABLESPOON CHOPPED GARLIC
- 2 TABLESPOONS CHOPPED FRESH BASIL
- SALT & PEPPER TO TASTE
IN A MEDIUM BOWL, MIX TOGETHER THE ARTICHOKE HEARTS, TOMATOES, ONIONS, OLIVES, GARLIC SALT AND PEPPER. SERVE CHILLED OR AT ROOM TEMPERATURE, WITH TORTILLA CHIPS.
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Black belt Stuffed jumbo Shells
Ingredients:
- Riccota Cheese
- Fresh Spinach -chopped
- Ham -cubed
- Parmesan cheese
- Jumbo pasta shells
- Tomato sauce
- Garlic
- Onion
- Salt & pepper – to taste
- Preheat oven to 350°F
- Boil pasta shells for 6 minutes, until el dente, rinse and drain.
Filling:
Mix together ricotta cheese, 1/4cup parmesan cheese, salt & pepper set aside.
Sauté onions & garlic, add ham and spinach, continue to sauté until liquid from spinach has cooked down. Add to your cheese mixture and fill shells.
Pour a small amount of tomato sauce into a casserole dish, place stuffed shells in dish and cover shells with remaining tomato sauce, sprinkle with parmesan cheese.
Bake covered for 30 minutes.
When done drizzle with olive oil and a sprinkle of parsley or fresh basil leaves.
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TRADITIONAL BREAD AND CELERY STUFFING
INGREDIENTS
- 1 (1 pound) loaf sliced bread or 1 package of pre-dried coarse bread crumbs
- 1 large onion, finely diced
- 4 stalks celery, diced small (about ¼ inch)
- ¾ cup butter or margarine
- 2 teaspoons poultry seasoning
- 2 teaspoons salt
- If making your own bread crumbs, cut the bread into cubes. Put them on a sheet pan and bake on very low heat, about 225-250, stirring it around once in a while until they are completely dry, about one hour.
DIRECTIONS FOR STUFFING
Melt butter, add onion and sauté on low heat until translucent. Boil the diced celery in a few cups of water until soft, about 10 minutes. Do not throw away the celery water! Put the bread in a large bowl, sprinkle the poultry seasoning over the bread and mix. Add the onions and butter, stir well to spread it around. Remove the celery from water with a slotted spoon, add to the bread and mix. Dissolve the salt in the celery water, and gradually sprinkle spoonfuls of water over the bread. Mix really well each time you add water until the bread has softened a bit, or has reached the texture you like. Taste the mixture, and adjust seasonings. If adding more poultry seasoning, do it a little at a time, and mix thoroughly, as too much will make the stuffing bitter. If the celery water did not make it salty enough for you, sprinkle in extra salt and mix thoroughly. When it tastes awesome, it’s ready to bake. You can stuff it in your turkey, or bake, covered, in a casserole dish or roasting pan at 350 degrees for about 40 minutes.
Enough for a 10-12 pound turkey, or 10 large servings.
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Butternut Squash Soup – with fresh ginger (serves four)
Ingredients:
- 1 large butternut squash (about 3 pounds)
- 2 teaspoons vegetable oil
- 1 medium onion, sliced
- 2½ teaspoons grated fresh ginger
- 3 garlic cloves, minced
- 14½ ounces vegetable broth
- 2½ cups of milk
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne
- 1 teaspoon butter
- pinch of allspice
- 1/4 cup of sour cream
With a sharp knife, cut the stem off the squash; then cut the squash lengthwise in half. With a spoon, scoop out the seeds. Cut each half in half again to facilitate peeling. Peel the squash carefully with a small sharp knife and cut into 2 inch chunks.
In a medium pot, heat the oil over medium heat. Add the onion and cook, stirring occasionally, until it is softened and translucent, 3 to 5 minutes.
Add the ginger, garlic, squash, broth, milk, salt, and cayenne. Bring to a boil over high heat, then reduce the heat to medium. Cook until the squash is very soft, 10 to 15 minutes.
Puree the soup, in batches if necessary, in a food processor or blender until very smooth. Pour the soup back in the pot. Add the butter and allspice. Reduce the heat to medium-low, cover and cook for 15 minutes.
Season with additional salt and cayenne to taste. Serve hot, topped with a dollop of sour cream.
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Chicken or Bean & Cheese Quesadilla
Ingredients:
- tortillas
- refried beans
- shredded cheese
- poached chicken breast, shredded
- dash of chili powder
- Butter or vegetable oil
Poaching Chicken:
In a heavy bottom pot add poaching liquid -(water & salt or chicken broth) so that it completely covers the chicken by at least an inch. Bring the liquid to a boil, reduce heat to a simmer so that only an occasional bubble breaks the surface. At this point, partly cover the pot, cook for about 10 minutes, then turn off the heat, leaving the chicken to finish cooking in the hot liquid for 10-15 more minutes. Shred the chicken and sprinkle with a few shakes of chili power and salt & pepper to taste.
Lay tortilla on work surface. Spread thin layer of refried beans over half of the tortilla. Layer chicken, and/or cheese over the beans. Fold tortilla in half.
Fried Quesadilla:
Melt 1 tablespoon butter in a heavy skillet or heat oil over medium-high heat. Add stuffed and folded tortilla. Cook until one side is golden brown. Use a large metal spatula to flip the quesadilla. Cook until that side is golden brown.
Baked quesadilla:
Bake quesadilla in preheated 350-degree oven for about 10 minutes or so.
Cut the quesadilla into wedges. Serve with Salsa, Guacamole and Sour Cream
Recipes
Have a recipe you want to share? Contact us at recipes@coop.net
Here is a Selection of our favourite recipes (please note that availability of ingredients varies from season to season):
APPLE CRUMBLE A LA MODE
Ingredients:
For the crumble topping:
Directions:
Peel and core apples. Add sugar and lemon juice and mix with apples. Place mixture in greased 7×11 baking dish.
Now for the crumble. It’s just simply a mixture of dry ingredients that you sprinkle over the top. Just combine oats, flour, and sugar.
Next add salt, cinnamon and nutmeg to taste.
To make the crumble, just take butter or margarine and chop it up with the dry mixture into bits about the size of a pea.
Now just spread the crumbles over the apples and bake it at 375 degrees for about 45 minutes.
Top with your favorite Ice Cream
_____________________________________________________________
ARTICHOKE DIP
IN A MEDIUM BOWL, MIX TOGETHER THE ARTICHOKE HEARTS, TOMATOES, ONIONS, OLIVES, GARLIC SALT AND PEPPER. SERVE CHILLED OR AT ROOM TEMPERATURE, WITH TORTILLA CHIPS.
_____________________________________________________________
Black belt Stuffed jumbo Shells
Ingredients:
Filling:
Mix together ricotta cheese, 1/4cup parmesan cheese, salt & pepper set aside.
Sauté onions & garlic, add ham and spinach, continue to sauté until liquid from spinach has cooked down. Add to your cheese mixture and fill shells.
Pour a small amount of tomato sauce into a casserole dish, place stuffed shells in dish and cover shells with remaining tomato sauce, sprinkle with parmesan cheese.
Bake covered for 30 minutes.
When done drizzle with olive oil and a sprinkle of parsley or fresh basil leaves.
_____________________________________________________________
TRADITIONAL BREAD AND CELERY STUFFING
INGREDIENTS
DIRECTIONS FOR STUFFING
Melt butter, add onion and sauté on low heat until translucent. Boil the diced celery in a few cups of water until soft, about 10 minutes. Do not throw away the celery water! Put the bread in a large bowl, sprinkle the poultry seasoning over the bread and mix. Add the onions and butter, stir well to spread it around. Remove the celery from water with a slotted spoon, add to the bread and mix. Dissolve the salt in the celery water, and gradually sprinkle spoonfuls of water over the bread. Mix really well each time you add water until the bread has softened a bit, or has reached the texture you like. Taste the mixture, and adjust seasonings. If adding more poultry seasoning, do it a little at a time, and mix thoroughly, as too much will make the stuffing bitter. If the celery water did not make it salty enough for you, sprinkle in extra salt and mix thoroughly. When it tastes awesome, it’s ready to bake. You can stuff it in your turkey, or bake, covered, in a casserole dish or roasting pan at 350 degrees for about 40 minutes.
Enough for a 10-12 pound turkey, or 10 large servings.
_____________________________________________________________
Butternut Squash Soup – with fresh ginger (serves four)
Ingredients:
With a sharp knife, cut the stem off the squash; then cut the squash lengthwise in half. With a spoon, scoop out the seeds. Cut each half in half again to facilitate peeling. Peel the squash carefully with a small sharp knife and cut into 2 inch chunks.
In a medium pot, heat the oil over medium heat. Add the onion and cook, stirring occasionally, until it is softened and translucent, 3 to 5 minutes.
Add the ginger, garlic, squash, broth, milk, salt, and cayenne. Bring to a boil over high heat, then reduce the heat to medium. Cook until the squash is very soft, 10 to 15 minutes.
Puree the soup, in batches if necessary, in a food processor or blender until very smooth. Pour the soup back in the pot. Add the butter and allspice. Reduce the heat to medium-low, cover and cook for 15 minutes.
Season with additional salt and cayenne to taste. Serve hot, topped with a dollop of sour cream.
_____________________________________________________________
Chicken or Bean & Cheese Quesadilla
Ingredients:
Poaching Chicken:
In a heavy bottom pot add poaching liquid -(water & salt or chicken broth) so that it completely covers the chicken by at least an inch. Bring the liquid to a boil, reduce heat to a simmer so that only an occasional bubble breaks the surface. At this point, partly cover the pot, cook for about 10 minutes, then turn off the heat, leaving the chicken to finish cooking in the hot liquid for 10-15 more minutes. Shred the chicken and sprinkle with a few shakes of chili power and salt & pepper to taste.
Lay tortilla on work surface. Spread thin layer of refried beans over half of the tortilla. Layer chicken, and/or cheese over the beans. Fold tortilla in half.
Fried Quesadilla:
Melt 1 tablespoon butter in a heavy skillet or heat oil over medium-high heat. Add stuffed and folded tortilla. Cook until one side is golden brown. Use a large metal spatula to flip the quesadilla. Cook until that side is golden brown.
Baked quesadilla:
Bake quesadilla in preheated 350-degree oven for about 10 minutes or so.
Cut the quesadilla into wedges. Serve with Salsa, Guacamole and Sour Cream