Oatmeal Raisin Cookies

Oatmeal Raisin Cookies

Ingredients :
- 1 3/4 cup all purpose flour -
(for healthier cookies, I use 1 cup all-purpose & 3/4 cup whole wheat flour) -
- 1 tsp baking soda -
- 1/2 tsp salt -
- 1 1/4 cup packed brown sugar -
- 1 cup (2 sticks) butter or margarine, softened -
- 1/2 cup granulated sugar -
- 2 large eggs -
- 2 tbspn milk -
- 2 1/2 cup quick or old-fashioned oats -
- 1 3/4 cups raisins -
- 1 tsp cinnamon (optional) -

How to Prepare :
1. Preheat oven to 375.
2. Combine flour, baking soda, salt, and optional cinnamon in a bowl. Stir well to mix evenly.
3. In a large bowl, beat brown sugar, granualted sugar, and butter until creamy. (Eat some!) Then beat in eggs and milk.
4. Gradually beat in flour mixture until well mixed. Then stir in oats and raisins. Mix well until everything's evenly coated and smelling delicious.
5. Drop by rounded tablespoon onto ungreased baking sheets.
6. Bake for 9-10 minutes for chewy cookies, or 12-13 minutes for crispy cookies. (I usually do about 11 minutes. Everything in moderation!) Cool on baking sheets about 1 minute before removing to wire racks.

Depending on the size of the dough drops, this will make 3 or 4 dozen cookies, 12 per sheet.


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Thai Chicken Kabobs

Thai Chicken Kabobs

Ingredients :
- 4 Maple Lodge Farms IQF chicken Breasts, thawed -
- 8 skewers MARINADE -
- 2 tbsp / 30 ml soy sauce -
- 2 tbsp / 30 ml lime juice -
- 1 tbsp / 15 ml sesame oil -
- 1 clove garlic, minced -
- 1 tsp / 5 ml sugar -
- 2 tbsp / 30 ml chopped coriander -
- 1/4 tsp / 1 ml hot pepper flakes or to taste -

How to Prepare :

Cut chicken into 1/2-inch (1 cm) wide strips. Combine all marinade ingredients. Toss with chicken and allow to maninate for at least 30 minutes at room temperature or longer in the refrigerator. Thread chicken onto skewers. Broil or grill for about 5 minutes, turning once, brushing with marinade.TIP: Soak bamboo skewers in water for at least 10 minutes to prevent them from charring.

Nutritional Information
CALORIES : 182
PROTEIN : 29g
FAT : 5g
CARBOHYDRATES : 3g
DIETARY FIBRE : 0g


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Chicken and Tomato Pasta

Chicken and Tomato Pasta

Ingredients :
- 1 lb/500g Maple Lodge Farms Extra Lean Ground Chicken -
- 1 Onion Chopped -
- 1 Clove Garlic, Minced -
- 1 tbsp/15ml Olive Oil -
- 28oz/796mL Can Crushed tomatoes -
- 1/2 cup/125mL Grated carrot -
- 1 lb/500g Spaghetti, cooked and drained -
- Salt and Pepper -


How to Prepare :
In skillet, cook onion and garlic in oil until softened. Add chicken and cook, breaking up with back of spoon, for about 5 minutes. Add tomatoes, carrot and seasoning. Bring to boil; reduce heat and simmer for 15 to 20 minutes, stirring occasionally, until thickened. Serve over hot cooked pasta. Makes 4 servings.


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Chicken and Mushroom Loaf

Chicken and Mushroom Loaf

Ingredients :
- 1 1/2 lbs / 750 g Maple Lodge Farms Ground Chicken -
- 1/2 cup / 125 ml dry bread crumbs -
- 1 small onion, chopped -
- 1 egg -
- 1 tsp / 5 ml salt -
- 1/2 tsp / 2 ml dried thyme -
- 1/2 tsp / 2 ml pepper -
- 2 cups / 500 ml sliced fresh mushrooms -
- 1 tbsp / 15 ml butter -
- 1/4 cup / 50 ml chili sauce -

How to Prepare :
In a bowl, combine ground chicken, bread crumbs, onion, egg and seasonings. In a skillet, cook mushrooms in butter for 3 to 4 minutes. add to chicken mixture; mix well. Spoon into an 8 x 4 inch (1.5 L) loaf pan and smooth the surface. Bake at 350° F (180°C) for about 1 1/4 hours until a meat thermometer registers 185°F (85°C). Spread chili sauce over the surface after baking 1 hour. Let stand for 10 minutes before slicing.


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Chicken-Vegetable Soup

Chicken-Vegetable Soup

Ingredients :
- 3 or 4 chicken breast cutlets (cubed) -
- carrots (chopped the way you like, cubes or julienne) -
- celery (chopped) -
- potatoes (cubed) -
- noodles ( I use the very small and thin ones that we put with the rice, "sh3eeriyyeh") -
- chicken broth (I usually take the wings and neck of the chicken-on the bone- and make the broth out of that) -
- 1 tablespoon of vegetable oil -
- salt and pepper -
- 1 cube of chicken broth (if needed) -

How to Prepare :
1. Make the chicken broth (scroll down for instructions)
2. Fry the chicken cutlets in the oil until the chicken is golden brown, add salt and pepper as needed.
3. bring chicken broth to a boil and then drop chicken cubes, celery, carrots, potatoes
4. once the veggies are almost cooked, drop in the noodles.
5. taste the soup, if you feel it needs some more flavor you can add a chicken broth cube at this point. You might wanna leave off adding salt until after this step because the chicken broth cubes are usually salty.



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Chicken Quesadillas

Chicken Quesadillas

Ingredients :
- 4 Maple Lodge Farms Fajita Breast Roast -
- 4 ozs / 125 g cream cheese, softened -
- 3 ozs / 100 g chevre (goat's cheese) -
- 1/2 lb / 250 g 10-inch (24 cm) tortillas -
- 1 roasted red pepper, cut into thin strips -
- 2 green onions, chopped -
- 1 tomato, diced -
- 1/2 cup / 125 ml chopped coriander -


How to Prepare :
Lay tortillas on work surface. Combine cream cheese and chevre. Spread 1/4 of the cheese mixture over the surface of each tortilla. Top 1/2 the tortilla with some fajita chickenbreast roast strips, red pepper, green onion, tomato and coriander. Fold in half and press down gently. Bake in a single layer on a baking sheet at 400° F (200°C) for about 10 minutes (or grill about 2 minutes per side). Cool slightly before cutting into wedges. Serve with sour cream, guacamole or salsa if desired.


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Crispy Almond Baked Thigh

Crispy Almond Baked Thigh

Ingredients :
- 8 Maple Lodge Farms Skinless Chicken Thighs -
- 1/2 cup / 125 ml toasted sliced almonds, coarsley chopped -
- 1/2 cup / 125 ml seasoned or plain dry breadcrumbs -
- 1 tsp / 15 ml melted butter salt and pepper (optional) -
- 1 egg


How to Prepare :

Combine almonds, bread crumbs, butter, and salt and pepper (if using plain crumbs). In separate shallow dish, beat egg with 1 tsp (15 ml) water. Dip chicken into egg mixture then into crumb mixture, turning to coat and shaking off excess. Bake on greased baking sheet at 400 degrees F (200 degrees C) for 35 minutes or until golden and juices run clear when chicken is pierced.

Nutritional Information
CALORIES : 372
PROTEIN : 40g
FAT : 18g
CARBOHYDRATES : 11g
DIETARY FIBRE : 1g


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Chicken Pot Pie

Chicken Pot Pie

Ingredients :
- 4 cups vegetable mix (peas, carrots, potatoes)
- 1 to 2 tablespoons vegetable oil
- 3 tablespoons butter
- 1 cup chopped onion
- 1 cup chopped celery
- 2 cups cubed cooked chicken
- 1 1/2 cups chicken broth (make broth from chicken)
- 1/2 cup milk
- 3 tablespoons flour
- 1 teaspoon curry powder
- 1 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- 1 package puff pastry

How to Prepare :
1. Preheat oven to 400 degrees F.

2. Toss vegetables with oil and spread evenly onto a sheet pan. Place into oven and cook until golden brown. (this is to be done if the vegetables are frozen, otherwise you can cook the vegetables any way you like-don't over cook as they will go into the oven again later)

3. In a saute pan heat 1 tablespoon of butter and sweat the onion and celery.

4. In another saucepan, heat the broth and milk.

5. Add 2 more tablespoons of butter to the celery mix and cook out the water. Add the flour and curry and cook for 1 to 2 minutes. Whisk in the hot milk mixture and cook until thickened. Add the salt and pepper. Toss the vegetables and the chicken. Pour into a baking pan, and top with 1 sheet of puff pastry. Place into the oven and cook until puff pastry has browned and the mixture is hot and bubbly, about 25 minutes.

(you can cut the puff pastry into circles and lay them side by side-slightly overlapping- to cover the chicken mixture)



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Pumpkin Swirl Cheese Cake

Pumpkin Swirl Cheese Cake

Ingredients :
- 1-1/2 cups finely crushed ginger snaps (about 28 pieces) -
- 1/3 c margerine or butter, melted -
- 1 T all purpose flour -
- Two 8 oz packages of cream cheese, softened -
- 2/3 granulated sugar -
- 3 T all purpose flour -
- 2 t grated fresh ginger OR 1/2 t ground ginger -
- 1 t vanilla -
- 4 eggs -
- 2 T milk -
- 2/3 c canned pumpkin -
- 1/4 c packed brown sugar -
- 1/4 t ground cinnamon -
- 1/4 t ground nutmeg -

How to Prepare :
1. FOR THE CRUST: in a medium bowel, combined the crushed gingersnaps, melted margerine or butter, and the 1 T flour. Press onto bottom of pan about 1-1/2 inches up the sides of an 8 or 9 inch spring form pan. Set the pan aside.
2.FOR FILLING: In a large mixing bowl, beat cream cheese until smooth. Add sugar, 3 T flour, ginger and vanilla, beating on high speed until smooth. Add eggs all at once. Beat on low speed just until combined. Stir in milk. Measure 2 cups of filling, set aside.
3. To the remaining mixture, add pumpkin, brown sugar, cinnamon, and nutmeg. Spoon plain cheese mixture into crust lined spring form pan. Carefully spoon the pumpkin mixture over plain cheese mixture. Use spatula to gently swirl batters, being careful not to disturb the crust. Place the spring form pan on a shallow baking pan on the oven rack.
4. Bake at 375 degrees for 50-55 minutes for an 8 inch baking pan/ 45-50 minutes for a 9 inch baking pan, until the center appears nearly set when shaken.
5. Remove spring form pan from the baking pan. Cool cheesecake on a wire rack for 15 minutes. Use a small metal spatula to loosen the crust from the sides of the pan.
6. Cool 30 minutes more. Remove sides of the spring form pan and cool for another 1 hour, then cover and chill at leat 4 hrs.


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Koofteh Berenji

Koofteh Berenji

Ingredients :
- Basmati or Long Grain Rice, 100 grams -
- Ground Beef or Lamb, 500 grams -
- Chick-pea Flour, 100 grams -
- Herbs (spring onion ends, parsley, common-dill, sweet-fennel, mint, tarragon), 500 grams -
- 3 Eggs -
- Split-peas, 100 grams -
- 3-4 onions -
- 0.5 cup of cooking oil -
- 2-3 spoons of turmeric (or tomato paste) -
- Salt -
- Black pepper -
- Barberries, 100 grams -
- Walnuts, 100 grams -

How to Prepare :
1. Koofteh-Berenji is a delicious ball of meat, rice and herbs with extra goodies inside. Cook rice in some water with a bit of salt until it softens, then filter out the water. Do the same to split-peas.
2. Mix rice, split-peas, chick-pea flour, meat, eggs, salt and pepper very well. Cut the herbs very finely and mix in with the rest. Chop the onions and fry in oil until golden. Save some of the fried onions. Add 5-6 glasses of water to the rest of the onions with a bit of salt, pepper and turmeric (or tomato paste) and bring to boil.
3. Make balls about the size of an orange from the mix, leaving a bit of barberries, walnuts and fried onions at the center. Place the balls in the boiling water and cook for a few minutes. Then continue cooking at low temperature until the koofteh is completely cooked. Make sure the container is not covered during cooking.



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Spicey Fried Plantain

Spicey Fried Plantain

Ingredients :
- 4 large yellow ripe plaintains, peeled -
- 2 T grated fresh ginger -
- 1 T ground cloves -
- 1/2 t cayenne pepper, or more to taste -
- 1/4 t grated nutmeg -
- 1/4 t ground cinnamon -
- 1/2 t salt -
- 2 T water, warm -
- vegetable oil for frying -

How to Prepare :
1. Cut the plaintains into diagonal slices, about 1/2 inch thick. In a medium bowel, combine the ginger, cloves, cayenne, nutmeg, cinnaon, and salt. Stir in the water to form a paste. Add the plaintain slices and toss to coat well. Let stand for 30 minutes.
2. Preheat oven to 200 degrees. Pour enough vegetable oil into a large skillet to reach 1/2 inch up the sides. Heat the oil over medium-high heat until hot, but not smoking (an electric skillet set at 350 works well).
3. In batcjes, fry the plantain slices, turning once, until golden brown, for about 5 minutes. Using a slotted spoon, transfer the fried plantains to a paper towel lined baking sheet, and keep warm in the oven while frying the remaining plantains. Serve warm


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Salmon Pattie Burger

Salmon Pattie Burger

Ingredients :
- 1 can -14 3/4 oz red sockeye salmon, drained -
- 1 egg white -
- 1 T dried onion flakes -
- 1/2 t black pepper -
- 2 T toasted plain wheat germ -
- Dijon mustard -
- 4 fresh tomato slices -
- 4 thin slices red onion, or 8 dill pickle slices -
- 4 lettuce leaves -

How to Prepare :
1. Place drained salmon in a medium bowel; mash bones and skin with fork, flake salmon (if you prefer, discard the bones and skin). Add egg whites, capers, onions, thyme, pepper, and wheat germ; mix well.
2. Divide into 4 portions and shape into firm patties; pressing between palms. Place on plate; cover with plastic wrap and refrigerate for 1 hr to firm.
3. Spray a medium skillet with non-stick cooking spray. Fry patties on medium heat for 5 minutes per side. Spread buns lightly with mustard. Place each pattie on bottom of bun; top with tomato and onion, or 2 pickle slices, lettuce and cover with the bun top


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