Previous Recipes Here are the recipes from this week's episode of Cooking with Keitha on TV Cogeco, featuring Mexican/Vegetarian cuisine with special guest Sherry Laponsee. We hope you enjoyed the episode and stop by each week to get new recipes featured on the show! Black Bean Burrito 1 (15-ounce) can black beans, rinsed, drained, and divided 1 teaspoon olive oil ½ red onion, chopped 1 clove garlic, minced 1 teaspoon chili powder ½ teaspoon cumin 1/2 cup reduced-fat sour cream (plus more for serving) 1 cup frozen whole-kernel corn, thawed 4 (8-inch) flour tortillas 1/2 cup (2 ounces) shredded Monterey Jack cheese salsa recipe (below) Preheat oven to 350°. Mash half of can of beans. Set aside. Heat olive oil in a skillet over medium high heat. Add red onion and sauté about 3 minutes. Add garlic, chili powder and cumin and cook one minute more. Add the remaining half can of beans and remove from heat. Add in the sour cream, the chopped beans and corn. Spoon 1/2 cup bean mixture down the center of each tortilla. Roll up tortillas; place, seam side down, in an 11 x 7-inch baking dish. Sprinkle with cheese. Cover and bake at 350° for 20 minutes or until thoroughly heated. Serve with salsa and sour cream. 4 servings (serving size: 1 burrito) Fiesta Rice 2 teaspoons olive oil 1 (10-ounce) package frozen whole-kernel corn, thawed 1 cup chopped green onions 1 1/2 cups uncooked brown rice 1 teaspoon ground cumin 1 teaspoon minced garlic 2 cups fat-free, less-sodium chicken broth 1/8 teaspoon freshly ground black pepper Dash of salt 1 (14.5-ounce) can diced tomatoes with chiles, undrained 1/2 cup chopped fresh cilantro 1 tablespoon fresh lime juice Heat oil in a medium saucepan over medium-high heat. Add onions and corn; sauté 5 minutes or until tender. Stir in rice, cumin, and garlic; cook 1 minute. Add chicken broth, black pepper, salt, and diced tomatoes to pan; bring to a boil. Cover, reduce heat, and simmer for 45 minutes. Remove from heat. Stir in cilantro and juice. Let stand several minutes before serving. Salsa 4-5 plum tomatoes, diced 1/2 small red onion, diced 1 clove garlic, minced 1 bell pepper (colour of your choice but green is traditional), diced juice of 1 lime 1 teaspoon olive oil 1 teaspoon cumin ½ teaspoon coriander salt and pepper to taste 2 tablespoons cilantro, chopped jalapeno Tabasco to taste Combine all ingredients in bowl. Let sit at least 1/2 hour for flavours to combine. Here are the recipes from this week's episode of Cooking with Keitha on TV Cogeco, featuring chicken dishes with special guest and producer of the show, Bill Makinson. We hope you enjoyed the episode and stop by each week to get new recipes featured on the show! Malaysian Inspired Chicken Stew 1 tablespoon olive oil 4 boneless, skinless chicken breasts cut into 1” cubes 1 tablespoon grated gingerroot 2 cloves garlic, minced 1 medium onion, chopped 1 red pepper, chopped 1 teaspoon curry powder 1 teaspoon ground cumin 2 cups chicken stock, low sodium 3 cups sweet potatoes, peeled and cubed 1 can light coconut milk 2 tablespoons cornstarch Heat olive oil in a large non-stick saucepan over medium heat. Add chicken, ginger, and garlic. Cook and stir until chicken is no longer pink. Add onions, red pepper and cook for 3 more minutes. Stir in curry powder and cumin. Cook for 1 more minute. Add broth and sweet potatoes. Bring to a boil. Reduce heat to medium-low. Cover and simmer for 12 minutes, or until tender. Combine coconut milk and cornstarch until smooth. Add to chicken and vegetables. Increase heat to medium-high and cook until stew is bubbly and has thickened. Chicken Marsala 4 boneless, skinless chicken breasts ½ cup flour ½ cup Marsala wine 1 cup chicken stock (sodium reduced or homemade) salt and pepper to taste 2 tablespoons olive oil 2 tablespoons butter 1 ½ cups mushrooms, sliced 1 large onion, sliced 3 cloves garlic, minced chopped fresh parsley for garnish Place flour in resealable bag. Butterfly chicken. Coat with flour. Heat oil in skillet. Add chicken to skillet and brown on both sides. Remove to plate. Add butter and sauté onions for 2-3 minutes. Add garlic and mushrooms and sauté about three minutes more. Slowly add wine to the pan. Add chicken stock. Return chicken to pan and stir to combine. Cover and simmer for 10 minutes. Garnish with chopped fresh parsley. Mediterranean Stuffed Chicken 4 chicken breasts handful Kalamata olives, pitted handful sundried tomatoes 1/4 cup feta cheese 1/2 red onion, chopped 1 clove garlic, minced handful parsley, chopped Preheat oven to 350. Cut a pocket in the side of the chicken breasts and set aside. In a bowl, combine all of the stuffing ingredients. Divide the ingredients into quarters and stuff each breast. Place stuffed chicken into an ovenproof container and cook approximately 25 minutes or until the internal temperature of the chicken reaches 170. Here are the recipes from this week's episode of Cooking with Keitha on TV Cogeco, featuring dishes we've prepared with wine. I'm happy that our special guest this week is Pat Clarke. We hope you enjoyed the episode and stop by each week to get new recipes featured on the show! Artichoke, Asiago And Walnut Dip You could use roasted hazelnuts, walnuts or even pecans for this dip. Serve with baskets of pita crisps and crackers. 1/2 cup walnuts 1 small jar marinated artichoke hearts in oil, roughly chopped 1/2 cup grated Asiago cheese 8 oz cream cheese, room temperature, cubed splash white wine* freshly ground black pepper to taste Preheat the oven to 350°. Place nuts in food processor and finely chop. Chop artichokes and add to mixing bowl. Add the nuts, asiago, cream cheese and wine. Add pepper and combine. Add artichoke hearts, Asiago cheese, cream cheese and pepper. Blend well and transfer to ovenproof container. Bake 10-15 minutes or until bubbly. Serve with white wine. *Because there's only a splash of wine in this dish you could use a bottle you already have opened but I recommend using the wine you'll be serving the appetizer with. Pinos Gris is a good choice as is the Chardonnay we used for this episode. Beef Tenderloin Steaks With Port-Rosemary Sauce 1 tablespoon butter 1/2 cup minced shallots 1 cup dry red wine 3/4 cup ruby Port 1 cup canned beef broth 1 sprig fresh rosemary 1 sprig fresh thyme 1 tablespoon olive oil 4 1-inch-thick beef tenderloin steaks (about 6 to 8 ounces each) steak seasoning (or salt and pepper to taste) 3 tablespoons chilled and unsalted butter Melt butter in heavy large saucepan over medium-high heat. Add shallots and sauté until tender, about 3 minutes. Stir in wine and Port. Cook over medium high heat about 5 minutes. Add broth and rosemary sprig and boil until liquid is reduced to 1/3 cup, about 10-12 more minutes. Strain sauce and set aside. (Can be prepared 1 day ahead. Cover and refrigerate.) To prepare the steaks, heat indoor grill to high or use a cast iron skillet heated to medium high. Season steaks with salt and pepper. Add steaks to grill or skillet and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to platter. Tent with foil to keep warm. Add sauce to skillet and bring to boil, scraping up any browned bits. Remove from heat. Gradually add butter, whisking just until melted. Stir in chopped rosemary. Season to taste with salt and pepper. Spoon sauce over steaks and serve. Serves 4. Berries with Marsala 1 quart fresh berries, cleaned 1/8 cup sugar 1/8 cup Marsala wine (or sherry or Madeira) Let macerate at room temperature, tossing occasionally, about 30 minutes. Here are the recipes from this week's episode of Cooking with Keitha on TV Cogeco, featuring dishes that will help you Throw A Party. Our special guest this week was Graham Greer. One Minute Dip 1 cup sour cream ¼ cup mayonnaise ¼ c fresh herbs (chives, parsley, tarragon, basil, oregano etc.) Combine sour cream, mayonnaise and fresh herbs. Serve with your favourite veggies or use as a sandwich spread. Serves 6-8 Roasted Red Pepper Dip 1 sm log goat cheese, softened 4 oz container cream cheese 2 roasted peppers, chopped 1-2 tablespoons balsamic vinegar ¼ cup basil, julienned Combine goat cheese, cream cheese, roasted red peppers, and balsamic until smooth. Stir in basil. Corn and Pepper Salsa ½ tablespoon olive oil ½ red onion, diced 1 garlic clove, minced 1 red bell pepper, chopped ½ teaspoon coriander ½ teaspoon cumin 1 cup frozen whole-kernel corn ½ cup chopped fresh cilantro 2 tablespoons fresh lime juice Jalapeno Tabasco (optional) salt and pepper to taste To prepare salsa, heat oil in small saucepan. Add onion, garlic, peppers, coriander, cumin and corn. Add cilantro and lime juice. Bring to a boil over high heat, and cook for 2 minutes, stirring frequently. Serve with quesadillas.* Green Chile and Pepper Quesadillas 1 tbsp olive or vegetable oil 1 green bell pepper, sliced into thin strips 1 red bell pepper, sliced into strips 1 yellow bell pepper, sliced into strips 1/2 tsp cumin dash salt and pepper, to taste 1/2 tsp lime juice 2 1/2 cups cheese, grated 8 tortillas Cook the pepper in oil over medium heat in a large skillet. Add cumin, salt and pepper and lime juice and cook until peppers are just soft, about 5 minutes. Place 4 flour tortillas flat on a baking pan. Place a large spoonful or a thin layer of peppers on a flour tortilla. Add a thick layer of cheese and cover with another flour tortilla. Bake at 375 degrees for about ten minutes, or until cheese has melted. Slice into fourths or 6 pie pieces, like a pizza. Top with salsa if desired. Here are the recipes from this week's episode of Cooking with Keitha on TV Cogeco, featuring dishes prepared for kids with allergies. Our special guest this week was Jamie Villeneuve. Chocolate Cake 8 x 8 inch pan or 12 muffins 1 1/2 cups organic unbleached all purpose flour 1/4 cup organic cocoa 1 tsp aluminum free baking soda 1/2 tsp salt 1 cup organic brown sugar 1 cup filtered water 3 tbsp organic extra virgin first cold press olive oil 3 tbsp organic unsweetened apple sauce 1 tbsp white vinegar 1 tsp organic vanilla Sift together flour, cocoa, baking soda and salt. Mix in brown sugar. Add water, oil, vinegar and vanilla. Stir until smoothly combined. Pour into 8 inch square pan or muffin tray. Bake in preheated 350F oven for 40 minutes for cake or 20 minutes for muffins. Blueberry Mini Muffins Makes 40 mini muffins 1/4 cup unsalted organic butter 1/2 cup organic sugar 1-3/4 cups organic unsweetened apple sauce 1/2 cup organic milk 2-3/4 cups all purpose unbleached organic flour 1/2 tsp aluminum free baking soda 1/2 tsp aluminum free baking powder 1-2/3 cups fresh or frozen organic blueberries In a mixing bowl, cream butter and sugar (or unsulphured molasses or honey). Add apple sauce and milk; mix well. Combine flour, baking soda and baking powder; stir into the creamed mixture just until moistened. Fold in blueberries (batter will be thick). Fill greased (olive oil or canola oil cooking spray) miniature muffin tray with about a tablespoon of batter. Bake at 400F for about 10 - 15 minutes or until a toothpick comes out clean. Cool for about 5 minutes before removing from tray to a wire rack. Here are the recipes from this week's episode of Cooking with Keitha on TV Cogeco, featuring Kassandra Blais. Orange Cake with Orange Cream 1 yellow cake mix 1 can mandarin orange segments (substitute juice of oranges for the water in cake mix recipe) 1 small carton of Nutri Whip 1 pkg vanilla instant pudding (use approx. 3/4 of package) 3 tbsp frozen orange juice concentrate Prepare and bake cake as directed on the box. (except for substituting mandarin orange juice for water) Icing- whip Nutri Whip according to package directions. Stir in 3/4 package of vanilla pudding and o.j concentrate. Garnish with mint leaves and fresh orange slices. Ice Cream Sandwiches Mix 2 cups slightly softened vanilla ice cream with 1/2 cup of one of the following ingredients: Chocolate chips, chopped cookies, chopped peanuts or ingredient of your choice. Place in freezer for 20 to 30 minutes or until firm enough to hold its shape. Spoon some of the ice cream mixture onto bottom side of a cookie. Cover with second cookie, with top side up. Roll edges in additional chopped chocolate, cookies or peanuts. Freeze 1 to 2 hours or until firm. Fruit and Cheese Kabobs Cut fresh fruit of your choice (like cantaloupe, watermelon, pineapple, etc.) into bite size chunks Cut cheese of your coice (like mild cheddar, havarti or mozzarella) into cubes. Thread chunks of fresh fruit and cheese on a skewer. Optional Dip You don't need a dip for these kabobs but you can certainly have one if you'd like. Simply take either plain or French Vanilla yogurt and add a tablespoon of honey. You could garnish with chopped nuts or granola.