Recipes

  • French-Fried Onions
    August 17, 2019

    French-Fried Onions

    In a shallow dish, add onions and cover with milk. Soak for 5 minutes.  In a heavy bottomed pot over medium-high heat, add canola oil. Using a thermometer, heat oil to 375℉ (190℃). In a large bowl, add flour. Strain onions. Using a pair of sturdy tongs, transfer 1/4 of the onions to the flour …Read More

  • French-Fried Onions with Parsnip and Potato Mash
    August 16, 2019

    French-Fried Onions with Parsnip and Potato Mash

    Onions: In a shallow dish, add onions and cover with milk. Soak for 5 minutes.  In a heavy bottomed pot over medium-high heat, add canola oil. Using a thermometer, heat oil to 375℉ (190°C). In a large bowl, add flour. Strain onions. Using a pair of sturdy tongs, transfer 1/4 of the onions to the…Read More

  • Chicken Tacos with Lime Crema
    August 16, 2019

    Chicken Tacos with Lime Crema

    In a large frying pan over medium heat, add 1 Tbsp canola oil. Add chicken to pan, cook until browned, about 5 minutes per side. Place browned chicken in the bottom of a slow cooker. In a small bowl combine chicken broth and spices and add to slow cooker. Cook on low for 6-8 hours,…Read More

  • Overnight Spinach and Cheese Strata
    August 16, 2019

    Overnight Spinach and Cheese Strata

    Heat canola oil in a nonstick skillet over medium-high heat and add onion. Sauté for about 5 minutes until soft. Add 1/4 tsp (1 mL) salt and the spinach, stir to combine. Remove pan from heat. Spray a 9 x 13″ (23 x 33cm) baking dish with canola oil cooking spray and evenly distribute bread…Read More

  • Harvest Salad
    August 16, 2019

    Harvest Salad

    Heat 2 Tbsp (30 mL) canola oil in a shallow pan over medium-high heat. Add onions and sauté until soft and beginning to brown, 7 minutes. Reduce heat to medium-low and continue to cook, stirring occasionally until they are a deep chestnut brown, 40 minutes. If the pan becomes too dry and onions begin to…Read More

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