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peppers in a skillet

Can-Am Recipes

Butternut Squash Soup with Coconut Milk

Butternut Squash Soup with Coconut Milk

Butternut Squash Soup with Coconut Milk

Prep 15 Min, Cooking 30 Min, 4 Servings

Ingredients:

6 Cups Butternut squash, peeled and cubed

1 Tbsp. Coconut or Olive oil

2 Cloves Garlic, minced

2 Shallots, thinly diced

1 Tbsp. Curry powder

¼ Tsp. Ground Cinnamon

1 14-ounce can Coconut Milk

2 Cups Vegetable or Chicken broth

2-3 Tbsp. Maple Syrup

1-2 Tsp. Chili Garlic Paste

1 Tsp. Fish Sauce

Salt & Pepper to taste

Instructions:

In a large pot over medium heat, add oil, shallots and garlic. Sauté for 2 minutes, stirring frequently.

Add squash, a pinch of each salt & pepper, curry powder and cinnamon. Stir to coat and cook for approximately 5 minutes, stirring frequently.

Add coconut milk, broth, maple syrup, chili paste and fish sauce.

Bring to a boil over medium heat and then reduce to low, cover and simmer for 15 to 20 minutes or until squash is tender.

Remove from heat and blend till smooth with an immersion blender or transfer to a stand blender.

Season to taste with salt, pepper, more chili paste or maple syrup.

Enjoy!

Hot Bruschetta Bread

Hot Bruschetta Bread

Hot Bruschetta Bread

Prep 5 Min, Cooking 5 Min

Ingredients:

1 French Baguette

2 Tbsp. Butter, softened

2 Cloves garlic, minced

1 Tomato, diced

1 Shallot, diced

2 Jalapeno Peppers, cored & diced

1 Tsp. Olive Oil

Salt & Pepper to taste

Instructions:

Stir together tomato, onion, peppers and olive oil in small bowl. Add salt & pepper to taste. Set aside.

In a separate bowl, mix together butter and garlic.

Cut baguette lengthwise and spread both halves with butter mixture. Place on baking sheet.

Place bread under broiler and toast until just beginning to brown. Remove from oven.

Spread tomato mixture over both halves of bread and return to broiler. Broil until warmed.

Season with more salt & pepper if desired.

**You can up the ante with cheese! Just shred ½ cup of your favourite cheese and add to tomato mixture before the final broiling.

Enjoy!

Mango Salsa

Mango Salsa

Mango Salsa

Prep 15 Min, 4 Servings

Ingredients:

3 Mangoes, ripe and diced

½ Cup Red Onion, chopped

1 Red Bell pepper, cored and chopped

1 Jalapeno pepper, cored and minced

¼ Cup Cilantro, chopped

¼ Cup Lime Juice

¼ Tsp. Salt

Instructions:

In a bowl, combine first 5 ingredients.

Drizzle with Lime Juice and mix well.

Season to taste with salt.

Allow to sit at least 10 minutes before serving.

Serve with tortilla chips or as a side salad.

Mediterranean Spaghetti Squash

Mediterranean Spaghetti Squash

Mediterranean Spaghetti Squash

Prep 15 Min, Cooking 30 Min, 4 Servings

Ingredients:

1 Spaghetti squash, cut lengthwise

2 Tbsp. Olive oil

2 Cloves garlic, minced

½ Cup Onion, diced

½ Red bell pepper, chopped

1 Tomato, diced

½ Cup Black olives, sliced

½ Cup Feta cheese, crumbled

Salt & Pepper to taste

Instructions:

Place squash cut side down on a rimmed baking sheet and place in preheated oven. Bake for 30 minutes or until skin can be easily pierced by a fork. Allow to cool slightly. Shred flesh with a fork into a large bowl.

While squash is baking, heat olive oil in a wide skillet.

Add onion, pepper and garlic and sauté until translucent.

Add tomato, olives and feta and stir until tomato is warmed.

Add squash flesh and stir to combine.

Season with salt & pepper.

Enjoy!

Mexican Stuffed Peppers

Mexican Stuffed Peppers

Mexican Stuffed Peppers

Prep 15 Min, Cooking 25-30 Min, 4 Servings

Ingredients:

4 Bell Peppers, any color, tops, seeds & veins removed

2 Cups Quinoa, cooked and cooled

1 can Black Beans, drained and rinsed

1 Cup Corn, frozen or canned

2 ½ Cups Salsa, medium to hot (your choice)

2 Tsp. Cumin

1 Tsp. Chili powder

½ Tsp. Paprika

½ Tsp. Garlic Salt

¼ Tsp. Salt

Topping:

1 Avocado

¼ Tsp. Salt

½ Tsp. Hot Sauce of choice

Juice of 1 Lime

½ Cup Cilantro, finely chopped

Instructions:

In a large bowl, mix stuffing ingredients together.

Fill each pepper with quinoa mixture and stand up in a rimmed baking dish.

Place in a pre-heated 350⁰ oven for 25-30 minutes or until filling is heated through.

While Peppers are baking prepare the topping.

Remove flesh from Avocado and mash well in a bowl.

Add Lime juice, Hot Sauce and salt to taste.

Once peppers are removed from oven, add a dollop of topping and Cilantro to each.

Squash Roll

Squash Roll

Squash Roll

Prep 30 Min, Cook 15 Min 375⁰F

Ingredients:

Batter:

3 Eggs

1 Cup Sugar

2/3 Cup Squash, cooked & mashed

¾ Cup Flour

1 Tsp. Baking soda

½ Tsp. Cinnamon

1 Cup Walnuts or Pecans, chopped

Filling:

1 Pkg Cream cheese, softened

2 Tbsp. Butter, softened

1 Cup Icing sugar plus more for sprinkling

¾ Tsp. Vanilla

Instructions:

Peel & cube squash. In a large pot, cover with 2 inches of water and cook on med-high heat until tender (15-20 minutes). Drain and set aside to cool. When cool, mash until smooth.

In a large mixing bowl, beat eggs and sugar till frothy. Add cooled squash and mix well.

In a separate bowl combine dry ingredients. Add the flour mixture to the squash and stir well.

Line a cookie sheet with greased and floured waxed paper so that paper overhangs cookie sheet by 1 inch. Spread batter over paper and sprinkle with nuts.

Bake in a preheated oven for 10-12 minutes or until cake springs back at touch. Let cool for 10 minutes.

Sprinkle a clean, lint free towel generously with icing sugar. Transfer cake to towel and sprinkle with more icing sugar. Roll cake and towel together beginning at the short edge. Leave to cool completely.

Filling:

Combine until smooth, cream cheese, butter, icing sugar and vanilla.

Unroll cake and spread with filling. Reroll cake (without towel), lay it on its seam and refrigerate for at least 1 hour.

Slice into discs to serve

Asparagus & Ham Quiche

Asparagus & Ham Quiche

Asparagus & Ham Quiche

Prep 30 minutes, Cooking 45 minutes, 6 Servings

Ingredients:

Filling:

4 Eggs, lightly beaten

1 ½ cups light cream or milk

¼ cup green onions or chives, sliced

¼ tsp. each salt & pepper

Pinch cayenne pepper

1 cup shredded Gruyére or Emmental cheese

2/3 cup diced (1cm) ham

Crust:

¾ cup all-purpose flour

6 tbsp. cold butter, cut into small pieces

5 tsp. cold water

Instructions:

Whisk eggs, cream or milk, salt & pepper and cayenne together. Add chives, cheese and ham. Stir to combine. Set aside.

Place flour in a large bowl. Sprinkle in chopped butter; rub butter into flour until it resembles oatmeal. Stir in cheese. Sprinkle water over flour mixture, one teaspoon at a time, stirring lightly with a fork until dough forms a ball and cleanly leaves the sides of the bowl. Wrap dough in plastic wrap and refrigerate for at least 30 minutes.

Preheat oven to 200⁰C (400⁰F).

Line a 20cm (8”) springform pan with tinfoil.

Roll out dough to a 33cm (13”) circle and press pastry into bottom and up sides of pan. Prick bottom of pastry with a fork.

Bake crust for 10 minutes before filling with quiche custard.

Reduce oven to 180⁰C (350⁰F).

Fill crust with custard filling and bake for 40 to 45 minutes or until knife inserted near centre comes out clean.

Let stand for 10 minutes before serving.

Trout and Asparagus en Croute

Trout and Asparagus en Croute

Trout and Asparagus en Croute

Prep 30 minutes, Cooking 25 minutes, 6 Servings

Ingredients:

250 g Goat Cheese, room temperature

1/3 cup Cream cheese, spreadable

2 Rainbow Trout fillets, skinless, chopped

1/3 cup Shallots, finely chopped

1 Garlic clove, chopped

1/3 cup Chives, finely chopped fresh

1 tbsp. Tarragon, fresh, finely chopped

Salt and pepper to taste

18 Asparagus spears, thin

1 pkg (397 g) frozen puff pastry (blocks), thawed

1 Egg, lightly beaten

2 tsp. water

Instructions:

In medium bowl, blend goat cheese and cream cheese until smooth. Stir in trout, shallots, garlic, chives and tarragon. Season with salt and pepper to taste.

Trim ends off asparagus to make each spear about 6-inches (15 cm) long. In large skillet, blanch in boiling water for 1 to 2 minutes; drain and plunge into cold water. Dry with paper towel.

Roll out one block of puff pastry on lightly floured surface to 6- x 15-inches (15 x 39 cm). Cut into three 6- x 5-inch (15 x 13 cm) pieces.

Place 1/6 of trout filling on one side of pastry, along shorter side. Place 3 asparagus spears on top; fold pastry over to enclose and press to seal. Repeat with remaining pastry and ingredients. Place on large parchment paper-lined baking sheet. Cut 3 vent slits through top of each pastry. Refrigerate 15 minutes.

In small bowl whisk egg with water; brush pastry tops. Bake in 400°F (200°C) oven for 25 minutes, or until golden brown.

Butternut Squash Soup with Coconut Milk

Butternut Squash Soup with Coconut Milk

Butternut Squash Soup with Coconut Milk

Prep 15 Min, Cooking 30 Min, 4 Servings

Ingredients:

6 Cups Butternut squash, peeled and cubed

1 Tbsp. Coconut or Olive oil

2 Cloves Garlic, minced

2 Shallots, thinly diced

1 Tbsp. Curry powder

¼ Tsp. Ground Cinnamon

1 14-ounce can Coconut Milk

2 Cups Vegetable or Chicken broth

2-3 Tbsp. Maple Syrup

1-2 Tsp. Chili Garlic Paste

1 Tsp. Fish Sauce

Salt & Pepper to taste

Instructions:

In a large pot over medium heat, add oil, shallots and garlic. Sauté for 2 minutes, stirring frequently.

Add squash, a pinch of each salt & pepper, curry powder and cinnamon. Stir to coat and cook for approximately 5 minutes, stirring frequently.

Add coconut milk, broth, maple syrup, chili paste and fish sauce.

Bring to a boil over medium heat and then reduce to low, cover and simmer for 15 to 20 minutes or until squash is tender.

Remove from heat and blend till smooth with an immersion blender or transfer to a stand blender.

Season to taste with salt, pepper, more chili paste or maple syrup.

Enjoy!

Hot Bruschetta Bread

Hot Bruschetta Bread

Hot Bruschetta Bread

Prep 5 Min, Cooking 5 Min

Ingredients:

1 French Baguette

2 Tbsp. Butter, softened

2 Cloves garlic, minced

1 Tomato, diced

1 Shallot, diced

2 Jalapeno Peppers, cored & diced

1 Tsp. Olive Oil

Salt & Pepper to taste

Instructions:

Stir together tomato, onion, peppers and olive oil in small bowl. Add salt & pepper to taste. Set aside.

In a separate bowl, mix together butter and garlic.

Cut baguette lengthwise and spread both halves with butter mixture. Place on baking sheet.

Place bread under broiler and toast until just beginning to brown. Remove from oven.

Spread tomato mixture over both halves of bread and return to broiler. Broil until warmed.

Season with more salt & pepper if desired.

**You can up the ante with cheese! Just shred ½ cup of your favourite cheese and add to tomato mixture before the final broiling.

Enjoy!

Mango Salsa

Mango Salsa

Mango Salsa

Prep 15 Min, 4 Servings

Ingredients:

3 Mangoes, ripe and diced

½ Cup Red Onion, chopped

1 Red Bell pepper, cored and chopped

1 Jalapeno pepper, cored and minced

¼ Cup Cilantro, chopped

¼ Cup Lime Juice

¼ Tsp. Salt

Instructions:

In a bowl, combine first 5 ingredients.

Drizzle with Lime Juice and mix well.

Season to taste with salt.

Allow to sit at least 10 minutes before serving.

Serve with tortilla chips or as a side salad.

Mediterranean Spaghetti Squash

Mediterranean Spaghetti Squash

Mediterranean Spaghetti Squash

Prep 15 Min, Cooking 30 Min, 4 Servings

Ingredients:

1 Spaghetti squash, cut lengthwise

2 Tbsp. Olive oil

2 Cloves garlic, minced

½ Cup Onion, diced

½ Red bell pepper, chopped

1 Tomato, diced

½ Cup Black olives, sliced

½ Cup Feta cheese, crumbled

Salt & Pepper to taste

Instructions:

Place squash cut side down on a rimmed baking sheet and place in preheated oven. Bake for 30 minutes or until skin can be easily pierced by a fork. Allow to cool slightly. Shred flesh with a fork into a large bowl.

While squash is baking, heat olive oil in a wide skillet.

Add onion, pepper and garlic and sauté until translucent.

Add tomato, olives and feta and stir until tomato is warmed.

Add squash flesh and stir to combine.

Season with salt & pepper.

Enjoy!

Mexican Stuffed Peppers

Mexican Stuffed Peppers

Mexican Stuffed Peppers

Prep 15 Min, Cooking 25-30 Min, 4 Servings

Ingredients:

4 Bell Peppers, any color, tops, seeds & veins removed

2 Cups Quinoa, cooked and cooled

1 can Black Beans, drained and rinsed

1 Cup Corn, frozen or canned

2 ½ Cups Salsa, medium to hot (your choice)

2 Tsp. Cumin

1 Tsp. Chili powder

½ Tsp. Paprika

½ Tsp. Garlic Salt

¼ Tsp. Salt

Topping:

1 Avocado

¼ Tsp. Salt

½ Tsp. Hot Sauce of choice

Juice of 1 Lime

½ Cup Cilantro, finely chopped

Instructions:

In a large bowl, mix stuffing ingredients together.

Fill each pepper with quinoa mixture and stand up in a rimmed baking dish.

Place in a pre-heated 350⁰ oven for 25-30 minutes or until filling is heated through.

While Peppers are baking prepare the topping.

Remove flesh from Avocado and mash well in a bowl.

Add Lime juice, Hot Sauce and salt to taste.

Once peppers are removed from oven, add a dollop of topping and Cilantro to each.

Squash Roll

Squash Roll

Squash Roll

Prep 30 Min, Cook 15 Min 375⁰F

Ingredients:

Batter:

3 Eggs

1 Cup Sugar

2/3 Cup Squash, cooked & mashed

¾ Cup Flour

1 Tsp. Baking soda

½ Tsp. Cinnamon

1 Cup Walnuts or Pecans, chopped

Filling:

1 Pkg Cream cheese, softened

2 Tbsp. Butter, softened

1 Cup Icing sugar plus more for sprinkling

¾ Tsp. Vanilla

Instructions:

Peel & cube squash. In a large pot, cover with 2 inches of water and cook on med-high heat until tender (15-20 minutes). Drain and set aside to cool. When cool, mash until smooth.

In a large mixing bowl, beat eggs and sugar till frothy. Add cooled squash and mix well.

In a separate bowl combine dry ingredients. Add the flour mixture to the squash and stir well.

Line a cookie sheet with greased and floured waxed paper so that paper overhangs cookie sheet by 1 inch. Spread batter over paper and sprinkle with nuts.

Bake in a preheated oven for 10-12 minutes or until cake springs back at touch. Let cool for 10 minutes.

Sprinkle a clean, lint free towel generously with icing sugar. Transfer cake to towel and sprinkle with more icing sugar. Roll cake and towel together beginning at the short edge. Leave to cool completely.

Filling:

Combine until smooth, cream cheese, butter, icing sugar and vanilla.

Unroll cake and spread with filling. Reroll cake (without towel), lay it on its seam and refrigerate for at least 1 hour.

Slice into discs to serve

Asparagus & Ham Quiche

Asparagus & Ham Quiche

Asparagus & Ham Quiche

Prep 30 minutes, Cooking 45 minutes, 6 Servings

Ingredients:

Filling:

4 Eggs, lightly beaten

1 ½ cups light cream or milk

¼ cup green onions or chives, sliced

¼ tsp. each salt & pepper

Pinch cayenne pepper

1 cup shredded Gruyére or Emmental cheese

2/3 cup diced (1cm) ham

Crust:

¾ cup all-purpose flour

6 tbsp. cold butter, cut into small pieces

5 tsp. cold water

Instructions:

Whisk eggs, cream or milk, salt & pepper and cayenne together. Add chives, cheese and ham. Stir to combine. Set aside.

Place flour in a large bowl. Sprinkle in chopped butter; rub butter into flour until it resembles oatmeal. Stir in cheese. Sprinkle water over flour mixture, one teaspoon at a time, stirring lightly with a fork until dough forms a ball and cleanly leaves the sides of the bowl. Wrap dough in plastic wrap and refrigerate for at least 30 minutes.

Preheat oven to 200⁰C (400⁰F).

Line a 20cm (8”) springform pan with tinfoil.

Roll out dough to a 33cm (13”) circle and press pastry into bottom and up sides of pan. Prick bottom of pastry with a fork.

Bake crust for 10 minutes before filling with quiche custard.

Reduce oven to 180⁰C (350⁰F).

Fill crust with custard filling and bake for 40 to 45 minutes or until knife inserted near centre comes out clean.

Let stand for 10 minutes before serving.

Trout and Asparagus en Croute

Trout and Asparagus en Croute

Trout and Asparagus en Croute

Prep 30 minutes, Cooking 25 minutes, 6 Servings

Ingredients:

250 g Goat Cheese, room temperature

1/3 cup Cream cheese, spreadable

2 Rainbow Trout fillets, skinless, chopped

1/3 cup Shallots, finely chopped

1 Garlic clove, chopped

1/3 cup Chives, finely chopped fresh

1 tbsp. Tarragon, fresh, finely chopped

Salt and pepper to taste

18 Asparagus spears, thin

1 pkg (397 g) frozen puff pastry (blocks), thawed

1 Egg, lightly beaten

2 tsp. water

Instructions:

In medium bowl, blend goat cheese and cream cheese until smooth. Stir in trout, shallots, garlic, chives and tarragon. Season with salt and pepper to taste.

Trim ends off asparagus to make each spear about 6-inches (15 cm) long. In large skillet, blanch in boiling water for 1 to 2 minutes; drain and plunge into cold water. Dry with paper towel.

Roll out one block of puff pastry on lightly floured surface to 6- x 15-inches (15 x 39 cm). Cut into three 6- x 5-inch (15 x 13 cm) pieces.

Place 1/6 of trout filling on one side of pastry, along shorter side. Place 3 asparagus spears on top; fold pastry over to enclose and press to seal. Repeat with remaining pastry and ingredients. Place on large parchment paper-lined baking sheet. Cut 3 vent slits through top of each pastry. Refrigerate 15 minutes.

In small bowl whisk egg with water; brush pastry tops. Bake in 400°F (200°C) oven for 25 minutes, or until golden brown.