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Slow Cooker Ginger Beef Melt-in-your mouth beef gets an Asian flare from ginger, soy sauce and rich beef stock. This main requires just 10 minutes of active time so you can let the slow cooker do the heavy lifting. Serves: 6 | Prep Time: 10 minutes | Cook Time: 10 hours | Total Time: 10 hours 10 minutes

1 1/2 lbs (750 g)

Ontario flank steak, cut into 2-inch pieces*

3 carrots, cut into ½-inch slices 3

scallions, white and light green sliced


small onion, sliced

1 1/2 tbsp (25 mL) minced garlic 2 tbsp (30 mL)

minced ginger

1 3/4 cups (450 mL) low sodium beef stock 2 tbsp (30 mL)

low sodium soy sauce

2 tbsp (30 mL)

cornstarch mixed with 2 tbsp water


red pepper, chopped

1 1/2 cups (350 mL) jasmine rice 1 tsp (5 mL) butter 1/4 tsp (1 mL)

kosher salt

1 1/2 cups (350 mL) frozen snap peas

In a 5-quart slow cooker add beef, carrots, scallions, onion, garlic, ginger, beef stock and soy sauce; stir to combine. Cover and cook on low heat for 9 hours. Turn slow cooker setting to high heat. Carefully uncover and stir in cornstarch mixture and peppers. Cover and cook for 20 minutes more. Meanwhile, bring 2 1/2 cups (625 mL) of water to a boil. Stir in rice, butter and salt. Cover and cook over low heat for 15-18 minutes until water is absorbed. Turn off heat, let stand for 10 minutes and fluff with a fork. Add snap peas to slow cooker for 1 minute. To serve, divide rice between bowls and top with a ladle of gingered beef and vegetable stew. *Ask your local butcher to cut the flank steak into pieces for you to save on prep time.

Curry Veal Kebabs These easy curry veal kebabs resemble a traditional kofta skewer. Serve alongside a tomato salad and simple onion yogurt sauce. Serves: 4 | Prep time: 20 minutes | Cook Time:12 minutes | Total Time: 32 minutes 1/2 lbs (750 g) ground Ontario veal 1 green onion, minced 3 tbsp (45 mL) minced fresh cilantro, divided 2 garlic cloves, minced 1 tbsp (15 mL) minced ginger 1 tbsp (15 mL) medium curry powder Salt and pepper 8 wooden skewers, soaked in water 1 tbsp (15 mL) canola oil 1 tbsp (15 mL) extra virgin olive oil 2 tomatoes, cut into wedges 1/2 cup (125 mL) chopped cucumber

Preheat a grill over medium-high heat. In a large bowl combine the veal, minced green onion, 2 tbsp (30 mL) cilantro, garlic, ginger, curry powder and ½ tsp (2 mL) each salt and pepper until just combined, do not over mix. Shape the meat into 8-inch (20 cm) long sausages and thread onto a skewer.

Green Onion Yogurt Sauce: 2 tbsp (30 mL) extra virgin olive oil 1 tbsp (15 mL) lemon juice 1 tbsp (15 mL) honey 2 green onions, thinly sliced 1/2 cup (125 mL) 0% Plain Greek yogurt

In a bowl, toss together tomato wedges, cucumber, and olive oil with some salt and pepper.

Brush the grill and kebabs with canola oil. Grill kebabs for 3 meats per side until meat is thoroughly cooked through, 12 minutes total. Meanwhile, make yogurt sauce. Stir together Green Onion Yogurt Sauce ingredients and refrigerate.

Divide tomato salad between plates, top with kebab and a dollop of prepared Green Onion Yogurt sauce.

Thai Turkey Rice Noodle Soup This fragrant rice noodle main course soup is ready in minutes and is packed with delicious flavour and lean Ontario turkey. Serves: 4 | Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes 1 tbsp (15 mL) canola oil 1 small onion, thinly sliced 2 tbsp (30 mL) seeded, minced poblano chile 2 tsp (10 mL) minced ginger 1 garlic clove, minced pinch dried red chili flakes 8 cups (2 L) low sodium chicken stock 1 1/2 cups (350 mL) water 3/4 lb (12 oz) boneless, skinless Ontario turkey breast, thinly sliced 1/4 cup (60 mL) packed fresh basil leaves, plus additional for garnish 1/2 lb (226 g) rice noodles 2 tbsp (30 mL) low sodium fish sauce 2 tbsp (30 mL) lime juice 1/4 tsp (1 mL) sambal oelek* 1/4 cup (60 mL) chopped unsalted peanuts salt, to taste

Heat oil in a large saucepan over medium heat. Add onion, poblano, garlic, ginger and dried red chili flakes; cook for 4 minutes. Stir in stock and water; bring to a boil over high heat. Reduce heat, add turkey and simmer for 15 minutes. Skim off excess fat. Stir in basil, cover and simmer for 5 minutes more. Stir in rice noodles, fish sauce, lime juice and sambal oelek; cook for 2 minutes. To serve, divide between bowls and garnish with peanuts and remaining basil leaves. *Sambal oelek is a spicy Asian sauce available in most supermarkets.

Cook’s Note: substitute raw Ontario turkey breast with 2 cups shredded cooked Ontario turkey.

*Gluten Free

Cheesy Bacon and Quinoa Fritters A simple dinner that combines the protein-rich nutrients of quinoa with the delicious smoky flavour of bacon. Serves: 4 | Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes 2 tbsp (30 mL)

extra virgin olive oil

6 strips Ontario thick cut bacon, chopped 2 cups (500 mL)

cooked quinoa

2/3 cup (150 mL) finely shredded Mozzarella cheese 3 tbsp (45 mL)

all purpose flour

2 tbsp (30 mL)

minced red onion

1 egg

lightly beaten

Heat skillet over medium-high heat. Add 1 tsp olive oil and bacon. Cook until bacon is almost crisp, 8 minutes. Transfer to paper towel to drain, saving bacon fat. In a mixing bowl combine bacon, quinoa, cheese, flour, red onion and egg. Shape into 8 evenly sized cakes and place on a baking sheet lined with parchment paper. Refrigerate for 20 minutes until firm. To cook, remove all but 2 tbsp (30 mL) bacon fat from the skillet. Cook fritters in batches until golden on both sides, 4 minutes per side. Serve warm alongside a green salad.

Quinoa Cooking 101: 1. Rinse 1 cup quinoa under cold water for 2 minutes. 2. Stir quinoa into 2 cups boiling water. Reduce heat to a simmer, cover and cook for 15 minutes or until water has absorbed. Turn off heat and let stand for 10 minutes. Fluff with a fork.

Turkey Cutlets with Proscuitto Turkey cutlets are an inexpensive and quick cooking protein perfect for weeknight meals. These cutlets are rolled with prosciutto and spinach and seared alongside mashed sweet potatoes for a speedy back-to-school dinner. Serves: 4 | Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes 2 medium sweet potato, peeled and chopped 4 Ontario turkey breast cutlets 4 slices Gouda or Swiss cheese 4 slices Prosciutto 1 cup (250 mL) packed baby spinach 1 tsp (5 mL) dried sage Salt and pepper 1 tbsp (15 mL) extra virgin olive oil 2 tbsp (30 mL) unsalted butter 1 cup (250 mL) skim milk Fresh sage (optional), for garnish Preheat oven to 350°F (180°C). Add chopped sweet potato to a large pot of cold water, cover and bring to a boil. Once boiling, cook until tender, about 15 minutes. Meanwhile, arrange turkey cutlets between plastic wrap. Pound until 1/4-inch (5 mm) thick.

Arrange cheese, Prosciutto and spinach down on top of the cutlet. Sprinkle with sage, salt and pepper. Roll up each cutlet and secure with 2 pieces of string. Season the outside of the turkey cutlets with salt and pepper. Heat oil and 1 tbsp butter in a large non-stick skillet. Sear cutlets on all sides until golden, about 8 minutes. Transfer cutlets to a baking dish and bake for 15 minutes until cooked through. Remove from the oil and tent with foil. Drain cooked sweet potato and return to pot. Add milk, remaining butter and season with salt and pepper. Mash until desired consistency. To serve, divide sweet potato between plates. Slice turkey cutlets in half crosswise to show filling and arrange on top of sweet potato. If desired, garnish with fresh sage. Cook’s Note: Ontario veal cutlets can also be used instead of Ontario turkey.

*Gluten Free

Slow Cooker Green Curry Beef Enjoy the flavours of a slow simmered Thai curry without all the hassle. Slow cookers are a great way to enjoy meals without added stress and work. Serves: 6 | Prep Time: 10 minutes | Cook Time: 9 hours | Total Time: 9 hours 10 minutes

1 1/2 lbs (750 g) boneless cubed Ontario stewing beef 1 medium onion, sliced 2 garlic cloves, minced 3 tbsp (45 mL) prepared Thai green curry paste 3 tbsp (45 mL) rice wine vinegar 3 tbsp (45 mL) fish sauce 2 tbsp (30 mL) brown sugar 1 whole star anise 1 1/2 cups (350 mL) coconut milk 1/2 lb (250 g) snow peas 2 cups (500 mL) uncooked basmati rice 1/2 tsp (2 mL) canola oil salt, to taste 1/4 cup (60 mL) toasted sliced almonds (optional), for garnish 2 tbsp (30 mL) chopped fresh cilantro (optional), for garnish

In a 5-quart slow cooker toss together the beef, onion, garlic, green curry paste, rice wine vinegar, fish sauce, brown sugar, star anise and coconut milk. Set slow cooker setting to low and let the curry cook for 8 hours 30 minutes. Carefully uncover, remove star anise and stir in snow peas. Cover and cook for 25 minutes more. Meanwhile, prepare rice. Bring a pot filled with 3 ½ cups (825 mL) of water to a boil. Stir in rice, canola oil and pinch of salt. Cover, reduce to a simmer and cook for 15 minutes or until water is absorbed. Remove from heat and let stand for 10 minutes. Fluff with a fork. To serve, divide rice and curry between bowls. If desired, garnish with fresh cilantro and almonds.

Lemony Yogurt Lamb Souvlaki A simple weeknight dinner served on pita with cucumber mint salad. Serves: 4 | Prep Time: 20 minutes | Cook Time: 10 minutes | Total Time: 30 minutes 3 tbsp (45 mL) 1 tbsp (15 mL) 1 cup (125 mL) 1/4 cup (60 mL) 2 tbsp (30 mL) 1 1 1/2 lbs (225 oz) 8 4 1 3 tbsp (45 ml) 1

extra virgin olive oil, divided white wine vinegar 2% Greek yogurt lemon juice dried oregano garlic clove, minced Ontario lamb, cubed wooden skewers, soaked in water Greek-style pitas cucumber, cut into thin slices chopped mint small red onion, sliced salt and pepper

In a bowl stir together, 2 tbsp (30 mL) extra virgin olive oil, vinegar, yogurt, lemon juice, oregano, garlic and ¾ tsp (4 mL) salt and ½ tsp (2 mL) pepper. In a large freezer bag combine lamb and half the yogurt mixture. Refrigerate for 30 minutes and up

to 24 hours. Cover remaining yogurt mixture and set aside in the fridge. Preheat a lightly oiled BBQ to medium-high heat. Pat lamb dry and thread onto skewers. Brush with 1 tbsp (15 mL) extra virgin olive oil and season with salt and pepper. Arrange the skewers in a single layer and grill for 10 minutes, turning occasionally. During the last 2 minutes, toast the Greek-style pitas, if desired. Meanwhile, toss the cucumber, mint, red onion and ½ tsp (2 mL) salt in a bowl. To serve, divide pitas between plates. Top with cucumber salad, lamb kebabs and drizzle with remaining yogurt sauce. Serve immediately. Cook’s Note: For indoor cooking, sear kebabs in batches in a large skillet. Transfer seared skewers to an oven preheated to 350˚F; cook for 12-15 minutes until medium or cooked to desired doneness.

Cauliflower and Ham Hash This one skillet weeknight meal is sure to be a crowd pleasure. This dish requires just a few simple ingredients and is ready in under 40 minutes. Serves: 4 | Prep time: 15 min. | Cook Time:25 min. | Total Time: 40 min.

Ingredients: 3 tbsp (45 mL) extra virgin olive oil, divided 4 cups (1 L) cauliflower florets (1 head cauliflower) 1/4 cup (60 mL) finely chopped celery 1/2 cup (125 mL) chopped red pepper 2 shallots, sliced 1/2 lb (225g) Ontario black forest ham, torn into pieces 1 garlic clove, minced 1 tsp (5 mL) paprika Salt and pepper, to taste 4 eggs 1 tbsp (15 mL) chopped fresh parsley

Heat 2 tbsp (30 mL) oil in a large non-stick skillet over medium-high heat. Add the cauliflower, celery, red pepper, shallot, and garlic, and cook until browned, 10 minutes. Add ham, paprika, and season with salt and pepper. Continue to cook for 10-15 minutes more. Divide hash between four plates. Wipe out skillet and heat remaining oil. Crack in 4 eggs and fry until whites are firm and yolk is slightly runny. To serve, top hash with fried egg and fresh parsley.

Cook’s Note: Black forest ham can be substituted for leftover baked ham.

Beef & Broccoli Pesto Flatbread Flatbreads are a quick family-friendly weeknight meal that the whole family can enjoy. Paired with a green salad it is a balanced meal bursting with flavour. Serves: 4 | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes 1 1/2 cups (350 mL) chopped broccoli florets 1 tbsp (15 ml)

lemon juice


basil leaves

3 tbsp (45 mL)


3 tbsp (45 mL)

toasted slivered almonds

1/4 cup (60 mL)

grated Parmesan cheese

1 tbsp (15 mL)

extra virgin olive oil

1/2 lb ( 8 oz)

lean ground Ontario beef

2 tsp (10 mL)

cornmeal, for dusting

1 lb frozen pizza dough, thawed 2 cups (500 mL) part skim Mozzarella cheese 1/2

red onion, thinly sliced

salt and pepper

Preheat oven to 425°F (220°C) and position a rimmed baking sheet in the bottom third of the oven. To make pesto, steam broccoli florets until tender. Add broccoli, lemon juice, basil, water, almonds and Parmesan cheese to a food processor and pulse until almost smooth. Add up to 2 tbsp (30 mL) water as needed to get desired consistency. Meanwhile, heat oil in a non-stick skillet over medium-high heat. Add beef and cook until browned, about 8 minutes. Drain cooked beef on paper towel. To assemble the pizza, sprinkle parchment paper with cornmeal. Roll pizza dough into an oval or rectangle. Top with broccoli pesto leaving a ½-inch (1 cm) border. Sprinkle with Mozzarella cheese, red onion and cooked ground beef. Bake for 20 minutes until bubbly and golden. Slice and serve.

Slow Cooker Veal Stew Hearty and delicious this veal stew takes just a few minutes of active time. Once you’ve got it cooking, set it and forget it for 9 hours. You’ll arrive home to a house filled with the savoury smells of tender veal stew. Serves: 6 | Prep Time: 10 minutes | Cook Time: 8 hrs 30 minutes | Total Time: 8 hrs 40 minutes

2 lbs (1 kg) Ontario veal stewing cubes 2 cups (500 mL) 1/2-inch thick carrot slices 1 cup (250 mL) diced onion 3 garlic cloves, minced 1/4 cup (60 mL) all purpose flour 2 cups (500 mL) low sodium chicken stock 1 tsp (5 mL) dried rosemary 1/4 tsp (2 mL) dried thyme 1 can (14.5 fl oz) diced tomatoes 1 cup (250 mL) frozen peas, thawed

In a 5-quart slow cooker combine veal, carrots, onion and garlic. Sprinkle in flour and toss to coat. Stir in stock, rosemary, thyme and diced tomatoes. Set temperature to low setting and cook for 8 hours. Uncover and stir in peas, increase cook setting to high. Cook for another 30 minutes. Serve with crusty bread and a side salad.

Cook’s Note: Ask your local butcher to cut Ontario veal stewing cubes from the leg or shoulder if you cannot find them in your grocery store.

Sweet Potato Stuffed Veal Veal cutlets are stuffed with sweet potato and breadcrumbs and topped with a simple cranberry pan sauce. Serves: 4 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes 1 small sweet potato, peeled and cut into small pieces 1/2 Granny Smith apple, finely chopped 2 sprigs fresh thyme 4 cups (1 L) low sodium chicken stock, divided 2 tbsp (30 mL) brown sugar, divided 1/2 cup (125 mL) cubed day old bread 4 Ontario veal cutlets 2 tbsp (30 mL) extra virgin olive oil 1/2 cup (125 mL) dried unsweetened cranberries 1/2 tsp (2 mL) rubbed sage 1 tsp (5 mL) dried rosemary 2 tbsp (30 mL) unsalted butter, cold and cubed 1/2 lb (225 g) steamed green beans salt and pepper

tender. Once tender, remove thyme sprigs and stir in 2 tsp (10 mL) brown sugar until melted. Fold in bread; set aside.

Preheat oven to 350°F (180°C). In a microwave safe bowl combine sweet potato, apple, thyme and 1 cup chicken stock. Microwave covered on HIGH for 4-5 minutes or until sweet potato is

Remove string from veal and slice. To serve divide green beans between plates, top with veal and a spoonful of cranberry pan sauce.

Place veal cutlets between plastic wrap and pound until an even ¼-inch thickness. Spoon stuffing down the center of the veal cutlet and roll up. Secure veal roll ups with 2-3 pieces of string. Season the outside of the veal roll ups. Heat oil in a large non-stick skillet. Add veal and cook until browned on all sides, about 10 minutes total. Transfer to the oven in an oven safe dish. Stir in ½ cup chicken stock to deglaze the skillet. Stir in remaining stock, cranberries, remaining brown sugar, sage and rosemary. Cook uncovered over high heat until reduced and thickened. Stir in butter one cube at a time, and season pan sauce with salt and pepper.

Turkey Sausage Pizza Keep weeknight eating simple with quick family favourites like pizza. This pizza is topped with turkey sausage, arugula, and sweet red onions. Serves: 4 | Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes 1 tbsp (15 mL) extra virgin olive oil 2 Ontario turkey sausages, casing removed and meat crumbled 3/4 cup (175 mL) smooth marinara sauce 1 12-inch wholegrain prebaked pizza crust* 1 cup (250 ml) part skim mozzarella cheese 1/8 cup thinly sliced red onion 2 cup (500 mL) baby arugula Preheat oven to 500°F (260°C) with the rack positioned in the bottom third of the oven.

Heat oil in skillet over medium heat. Add the crumbled sausage and cook until browned, about 8 minutes. Drain on paper towel. Spread marinara sauce on pizza crust leaving a ¾-inch (2 cm) border. Sprinkle with cheese, crumbled sausage and red onion slices. Bake directly on rack for 10 minutes, or until pizza is golden and cheese is bubbly. Remove pizza from oven, top with arugula. Cut into 8 slices to serve.

*steps for raw frozen pizza dough 1. Thaw dough prior to use. 2. Transfer dough onto a lightly floured surface and punch down dough. 3. Use hands or lightly floured rolling pin to stretch dough to desired size and thickness. 4. Transfer crust to preheated baking sheet sprinkled with ½ tbsp. cornmeal. 5. Add toppings and bake according to recipe.

Support Ontario, buy local Meat & Poultry products. “Buying local” means buying food that is grown, raised and processed close to home. By purchasing Ontario meat and poultry products, you are doing your part to ensure the sustainability of local farmers, processors and the economy. Buying local also provides you the comfort of knowing where your food comes from. Want the recipe for the Rabbit and Brie Tartine? Discover this and more recipes featuring Ontario Meat & Poultry at www.ontariomeatandpoultry.ca. While you’re there, use our Find a Member locator to find specific meat products, retailers and processors in a certain city, even niche product such as Halal, Kosher, Organic and Free-Range.

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Rabbit and Brie Tartine

For more recipes, nutritional information, and where to buy Ontario Meat & Poultry please visit www.OntarioMeatandPoultry.ca

This booklet is brought to you by the Ontario Independent Meat Processors (OIMP). The OIMP is an association that is committed to supporting the promotion of Ontario meat and poultry products through a family of programs.

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