Join us on a trip around the world with scrumptious recipes and meal ideas from our team members and students from across the globe
What does Atlantic Canada Cooks do:
#connectstheworld #connectingfamilies #ACLAconnects #ACLAeats
Sit at our table.
Experience how great learning English tastes.
Experience the flavor and culture of Atlantic Canada
Join us every Sunday at 9 am Atlantic time for a fun and friendly way to immerse yourself in English and learn more about Canadian food and culture:
Whether you are here in Canada or anywhere else in the world, pop in and experience Atlantic Canada with us.
Our cooking club is held every Sunday 9-10 am Atlantic time (AST).
Sponsor Opportunities – Food Connects
Highlight your products, restaurants, cafes, breweries, farms and more. Show the world what you have to offer! For more information, contact Michelle@studyatlantic.com
Apple Beet Coleslaw
Cooked by Michelle Alcorn
– 2 types of hard apples cut into strips
– 1 golden yellow beets
– 1/4 cup fresh chives
– 1 cup cabbage cut thin
– 1/2 cup of sliced radish
.
Sauce
1/4 cup mayonnaise
2 tablespoons of honey mustard
3 tablespoons fresh thyme
1/2 teaspoon of garlic powder
sea salt
pepper fresh cracked
Apple Zucchini Chutney
Cooked by Michelle Alcorn
– 2 apples cut into small cubes
(Use a soft apple – you want them to cook down)
– 2 cups of zucchini cubed larger than apples
– 1 large onion large-diced size
– 1 cup whole cherry tomatoes
– 3 tablespoons fresh thyme
– 3 cloves of garlic
– sea salt
– cracked pepper
In a hot pan use 3 tablespoons of olive oil. Add onions & garlic cook for 3 minutes, add zucchini, apples and herbs cook for 5 minutes, add cherry tomatoes, cook on medium heat for 30 minutes. Veggies are cooked through apples should be cooked down into a sauce.
Enjoy with the Spicy Pork bites as a side.
Atlantic Canada Hodgepodge
Cooked by Michelle Alcorn
It’s all about the first harvest from your garden. We often have a few potatoes, carrots, peas, beans starting. We put those together and make a dinner. Often shared with family and friends.
Choose your fresh ingredients here is a great starter recipe.
– 1 lb new potatoes, quartered – or whole baby potatoes
– 1 cup baby carrots – trimmed and cut in half
– 1/2 cup fresh green beans
– 1/2 cup yellow beans
– 1/2 cup sugar snap or snow peas
– 2 cloves garlic – minced
– 1 tbsp fresh chives
– 2 tablespoons fresh thyme
– 1 tbsp fresh parsley
– 1 cup water – or stock
– 3/4 cup 35% heavy cream or coconut milk, 1 can
– 4 tbsp butter
– salt
– pepper
Instructions
1. Start by washing and trimming all the vegetables. Baby carrots should be washed, have their tops trimmed, and be cut in half.
2. Sauté 1 onion, with garlic in olive oil in large pot with fresh thyme, salt & pepper. Add potatoes and carrots and cook for 15 minutes, then add peas or beans.
3. Cook until vegetables cooked. Drain water, leaving ¼ of the liquid. Add cream, butter, or coconut milk.
4. Serve after 5 minutes topped with chives and parsley.
Enjoy!
Top or pair with your favourite protein.
Atlantic Omelette
Cooked by Michelle Alcorn
– 2 eggs (well beaten in a bowl)
– 1 teaspoon of water in eggs
– cook in advance mushrooms
– diced tomatoes (remove seeds)
-diced green onion
– bacon
Warm up pan, coat bottom with egg mixture, move around until mostly cooked, add ingredients and fold in half, cook 1 more minute.
Baked Maple Apples
Cooked by Michelle Alcorn
Core and slice apples
(Use a firm apple)
Stuff each one
Stuffing (in a bowl mix)
– oats
– coconut
– walnuts crushed
– hemp hearts
– raisins or what ever you like
– 1/2 maple syrup
– apple cider in bottom of pan
Bake at 375 for 45 minutes
Remove and top with maple syrup and nuts or your favorite ice cream 🍦 🍨
Blueberry Citrus Maple Compote
Cooked by Michelle Alcorn
– 2 cups fresh blueberries
– 1/4 cup maple syrup
– 1 orange (juice & zest)
– 1 lime
– 1/2 cup water
Heat non-stick saucepan to medium/high heat. Add water, bring to boil, add blueberries, juice of orange & lime, simmer 10-15 minutes.
** Tip ** ensure you reduce the liquid before adding maple syrup
Add zest from orange 🍊 1 tablespoon
Add maple syrup
Simmer 5 more minutes
Should be thick sauce consistency.
Serve with pancakes, topping for biscuits, roasted chicken, or pork. Fresh jam for your toast.
Enjoy, Michelle.
Caramelized Onions & Roasted Spaghetti Squash
Cooked by Michelle Alcorn
4-5 onions – use 2 types of onions (your choice)
olive oil
4-5 cloves fresh garlic
3-4 sprigsfresh thyme
salt & pepper
balsamic vinegarCook med heat 20-35 minutes or more.
Spaghetti Squash – Cut in half, add olive oil, salt & pepper, add balsamic if you’d like. Roast at 380 for 30-40 minutes. Remove squash with a fork into a bowl (careful hot) add olive oil, fresh thyme , balsamic, salt & pepper – enjoy 🍴🍴 i had bacon & topped with micro greens
Carrot Turnip Maple Soup
Cooked by Michelle Alcorn
tablespoons olive oil
1 large onion (finely chopped)
1 tablespoon thyme
1 tablespoon fresh ginger (grated)
1/4 maple syrup
3 large carrots (peeled and roughly chopped)
2 medium turnips (peeled and roughly chopped)
1 1/2 teaspoons sea salt
1/4 teaspoon pepper
5 cups water
2 teaspoons lemon juice (freshly squeezed)
2 green ionions diced to serve with soupOptional – curry a great additionCook
– onions & spices with olive oil in pot, add cut carrots & turnip simmer 10 minutes
– add water and boil until cooked
– blend together until creamy
Optional: 3 tablespoons sour cream or yogurt to serve
Creamy Lemon Pasta with Lobster
Cooked by Rosalind Miller
Prep time: 15 minutes
Serving : for 2 people
Cooking time: 25 minutes if lobster is live / 10 if lobster is cooked
Ingredients:
For Lobster if cooing
For the Pasta
Instructions :
Once boiling add lobster tails and reduce heat to medium.
Cover and simmer for 5-6 minutes or until the turn red and curl
Remove from sauce pan and let cool. Chopped into chunks and set aside.
If you do not want to use wine to poach lobster you can substitute water for poaching liquid.
Cook until pasta is al dents
Keep ¼ – 1/3 cup of pasta water before you drain pasta.
Add shallot and garlic and a pinch of salt and pepper
Saute for 1-2minutes stirring frequently, until fragrant and until you are seeing some caramelization.
Add cream, raise heat slightly and bring to slow simmer.(do not heat the cream to high or bring to boil.
Stir until butter and parmesan are melted and mixture is smooth and creamy.
Start adding ¼ cup of the pasta water and lemon juice and stir to combine.
Add chopped lobster into the sauce to heat through for about 1 minute, stirring constantly.
Season to taste with salt and pepper.
Add pasta and toss until sauce coats the pasta.
If the sauce seems like its too think and needs a little loosening up add a splash of pasta water until the sauce coats the pasta to your liking.
Serve immediately and enjoy :0)
Curry Chicken Salad
Cooked by Jacqueline Huynh
2 c cooked cubed chicken breast
¾ c chopped apple
¾ c dried cranberries
¾ c mayonnaise
½ c chopped walnuts
½ c chopped celery
2 tsp lemon juice
1 tbl chopped green onions
1 tsp curry powder
6 lettuce leaves or hand full of spinach leaves
6 Croissants split or your favorite bun (can be toasted if you wish)
6 lettuce leaves or hand full of spinach leaves
6 Croissants split or your favorite bun (can be toasted if you wish)
Put all ingredients in a bowl, stir.
Layer lettuce or spinach on croissant or bun add chicken mixture.
Enjoy !!
French Onion Soup
Cooked by Michelle Alcorn
2 tablespoons olive oil
5 cloves of fresh garlic
6 cups sliced onions (use 2 – 3 kinds when possible)
6 cups beef broth
2 tablespoons dry sherry or white wine
4 tablespoons fresh thyme
1 pinch salt and pepper to taste
Simmer onions garlic & thyme in olive oil appropriately 20 minutes – once onions soft with some light browning.’ add water/ beef broth or other- simmer 15 minutes4 slices French bread 4 slices provolone cheese or slices of Swiss cheese, diced¼ cup grated Parmesan cheeseLadle soup into oven-safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer and toasted is best). Layer each slice of bread with a slice of provolone and 1 tablespoon Parmesan cheese. Place bowls on cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly.
Enjoy
Maple Chef Michelle
Fruit sushi 🍣
Cooked by Michelle Alcorn
– strawberries
– pineapple
– kiwi
– mango
– blackberries
– Sushi rice
– 1 can coconut milk
– maple syrup
– coconut
.
Rice – Add 1 cup of rice, 2 cups liquid (water with coconut water), 1/4 cup maple syrup, 1/2 teaspoon of salt. Cook for approximately 20 minutes.
Cool for 5 minutes, stir in 1/2 cup coconut milk (Cream not the liquid)
– Spread on pan to cool completely before using
– Should be sticky
– Cut fruit into strips
– Choose your combination of 2-3 fruit to roll
Toppings
– toasted coconut
– blackberries
– mint
– sesame seeds
Dips
– strawberries blended with fruit balsamic vinegar
– berries diced with coconut cream – blended
– melted chocolate
Fundy Scallops with Honey Herb Drizzle
Cooked by Michelle Alcorn
– bay of Fundy Scallops
– 16 (serving 4 each)
– 2 tablespoons olive oil to sear scallops
– clear honey 1/4 cup
– fresh chopped thyme (2 tablespoons)
– salt
– pepper
– chives (1/4 cup chopped)
Sear Scallops in hot pan, approximately 90 seconds per side.
Place on bed of honey carrot puree, Drizzle with herbed honey and top with edible flowers, chives & micro greens.
Enjoy the sweet Scallops with carrot and honey.
🥕🍯
Garlic coconut soup
Cooked by Jacqueline Huynh
– 1 cup fresh garlic, chopped
– chives to garnish
– 1 cup white wine
– 2 cups chicken broth
– 1 can coconut milk
– 1 potato = 1 cup cubed
Salt
Pepper
Olive oil
Sautee garlic in oil in pot, 5 minutes on medium heat, add white wine, cook for 5 more minutes. Add Chicken stock, cubed potatoes, salt & pepper. Cook 10 minutes then add 1 can of coconut milk. Simmer 5 more minutes until potato is fully cooked. Then blend the mixture until smooth.
Top with chives & drizzle with extra Virginia olive oil.
Enjoy
Garlic Scape Aioli
Cooked by Michelle Alcorn
– 4 scapes
– 6 cloves roasted garlic
– 1/4 cup chopped chives
– 3/4 cup mayo
– 1/4 cup olive oil
Place scapes, chives, oil, roasted garlic in a food processor, blend until smooth
Add to mayo
Salt
Cracked pepper
Taste & enjoy
On anything really!
Tip: add Buffalo Sauce to spice it up if you like hot.
Gluten-free Buckwheat Waffles
Cooked by Michelle Alcorn
Ingredients
Topping suggestions: maple syrup, almond or peanut butter, berries, banana slices, whipped coconut milk or whipped cream, nuts, hemp hearts, whatever you wish to put on your waffle… :0)
Instructions:
This made 10 large waffles :0)
Gluten-free Spicy Cornbread
Cooked by Michelle Alcorn
Ingredients
Let’s cook!
Instructions
Maple Chef Michelle
Grilled Mexican Street Corn
Cooked by special guest, Jaclyn Reinhart
Healthy Carrot Muffins
Cooked by Michelle Alcorn
Ingredients:
1 ¾ cup Wholewheat flour
1 ½ teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon nutmeg
2 cups peeled and grated carrots
½ cup roughly chopped walnuts
½ cup cranberries or raisins tossed in 1 teaspoon of flour
1/3 cup coconut oil (melted) or extra virgin olive oil
½ cup maple syrup or honey
2 eggs
1 cup Greek yogurt (I added oat milk)
1 teaspoon vanilla extract
1 tablespoon raw sugar for sprinkling on top
Instructions:
Enjoy :0)
Honey carrot parsnip puree (serves 4)
Cooked by Michelle Alcorn
– 1/4 cup honey raw
– 1 & 1/2 cups of chopped carrots.
– 1/2 cup of chopped parsnip
– 1 can coconut milk
– 1 tablespoon fresh thyme
– salt
– pepper
In a pot put all ingredients except honey.
Simmer medium heat until all vegetables are cooked through.
Puree mixture (use emulsion blender) very silky texture, like whipped cream.
Add 1/4 cup of honey to finish and serve.
– top with Scallops, shrimp pork tenderloin or your protein of choice. Serve with Rice.
Sweet & Savoury
Irish blender Chocolate pots de creme
Cooked by Michelle Alcorn
1. Get ready: Place 4-6 small bowls, pots, ramekins etc. on a plate or pan.
2. Place chocolate chips, maple sugar, egg, vanilla and sea salt in a blender container. Pulse a few times to mix the ingredients. Remove center cap from the blender cover and place a small funnel into the opening
3. Pour Irish cream (or half and half) into a microwave-safe bowl. Make sure it’s a large enough bowl or cup as the mixture will bubble up when heated. Heat on high power for about 1 ½ minutes, or until cream is vigorously boiling.
4. Turn blender on low speed and blend for 15 seconds. Slowly begin pouring the hot cream into the funnel. Once all cream has been added, cover. Blend for 1 minute, then pour into prepared bowls and refrigerate for 1 hour. Can be made 2-3 days in advance. Cover with plastic wrap when storing.
Irish Soda Bread from the 80’s
Cooked by Michelle Alcorn
8oz white flour
8oz whole wheat flour
1 teaspoon baking soda
2 teaspoons of cream of tartar
1 teaspoon of salt
1 oz butter
½ pint of milk (1cup)
1 cup of floured cranberries/ or raisins/or currents.
A bit of extra Flour for sprinkling
Cooking time :35 mins
Pre heat Oven to : 200 C / 400 F
Sieve the white flour, soda, cream of tartar & salt into a bowl.
Stir in whole wheat flour.
Rub in butter (I used coconut oil)
Add floured cranberries
Blend together with milk to make soft dough.
Knead on floured board.
Shape into 1 large or 2 small loaves.
Place on greased baking sheet.
Score the top and sprinkle with flour.
Bake in hot oven for 35 minutes.
Bread should be eaten on day made for best flavour.
Yummy !!!!!
Thanks for the 1 year of support and recipes.
My friends
Ros ❤
Italian Sausage in Tomato Sauce
Cooked by Michelle Alcorn
3 or 4 hot Italian sausage
1 cup stocks of chopped celery
2 cups of sliced mushrooms
2 cloves of garlic
2 chopped sweet peppers
2 cans of tomatoes (I whole tomatoes, 1 diced tomatoes)
1 can of tomato paste
2 tsp Olive oil
2tbl of oregano, basil, pepper, salt to taste.
Stove top version
Heat olive oil in a large pot sauté sliced Italian sausage for 5 minutes stirring from time to time.
Add onions, celery and garlic, sauté until onions are translucent, add mushrooms, peppers to pot stir often.
Add cans of tomatoes, herbs simmer until vegetables are cook to your taste.
To serve cook your favorite pasta, top with Parmesan cheese and fresh parsley.
Crockpot version:
The same as above ingredients put stir fry in a pan the sausages and add all to crock pot turn on high setting for 3 hrs or low for 4-5 stir once in awhile.
Cook pasta and serve
Enjoy!!!
Layered Dip
Cooked by Michelle Alcorn
– seasoned cooked ground beef
– caramelised onions (4-6 medium sized)
– diced yellow peppers
– avocado 🥑
– cilantro – 1 cup cut fresh
– diced green onion – 1 cup
– tomatoes diced (juice removed)
– olives 1/2 cup sliced
Prepare meat, cooked beef, 1 cloves garlic minced, 1 onion diced, salt, pepper, chilli powder smoked paprika, 1 cup chicken stalk, 1 tablespoon corn starch, 1 cup diced fresh cilantro.
Carmelised onions
– 4-6 large onions
– quarter and sliced this
– olive oil
– garlic
– salt & pepper
Cook on medium heat until soft and carmel colored. Add small amounts of water to soften as needed.
Bake meat with carmelised onions for 30 minutes at 375.
Top with fresh layers
Use glass pan to show the beauty.
It eats like a meal
Maple Chef Michelle’s Honey inspired
Honey Maple Mustard Marinade Chicken
(serves 4)
Cooked by Michelle Alcorn
– 4 chicken breasts
– 1/4 cup honey
– 2 tablespoons of maple syrup
– 2 tablespoons grainy Mustard
– 2 tablespoons turmeric
– 1 tablespoon garlic powder
– 1 tablespoon onion flakes
– pepper
– Herb’njoy Garlic Paprika salt
Cut meat into thin slices lengthwise
(Creates strips)
Season chicken with Paprika-garlic-salt
(Or salt, pepper, Paprika blend)
In a bowl mix – honey, maple, mustard, onion, garlic
– add seasoned chicken strips to marinade. Let them sit in fridge overnight or 3 hours
Medium/High heat in pan, add 2 tablespoons of olive oil, chicken strips will take about 2 minutes each side, remove from heat and cover pan.
Sticky yummy chicken strips
Serve with Quinoa and your favourite salad
.
Dip – Spicy Buffalo honey
– 1/4 cup raw honey
– 2 tablespoons of Scott’s Buffalo Sauce
– 1/4 teaspoon Dijon Mustard
Vinaigrette Honey 🍯 Apple
– 1/2 cup apple Cider vinegar
– 1/4 cup Olive 🫒 oil
– 2 tablespoons honey
– basil fresh 8 leaves fine chopped
– sea salt
– fresh cracked pepper
– 1/4 lemon squeezed juice.
Maple Chicken Salad
Cooked by Michelle Alcorn
– 2 cups cooked chicken (maple marinade) or regular roasted
– 2 tablespoons mayonnaise
– 1 tablespoon olive oil
– fresh apple diced (Michelle Tip 🍎)
– fresh chives
– diced almonds
– fresh celery (1 stalk)
– salt & pepper
Serve on your favorite bread, buns or in a lettuce wrap.
Maple citrus glazed carrots
Cooked by Michelle Alcorn
Ingredients
Cut carrots to the desired size
Coat with ingredients with olive oil
Use orange juice & peeling for flavour
– shaved peel across the carrots
– coat with maple syrup only in the last 5 minutes of cooking time to preserve flavour
– Bake in oven 35 minutes
Maple Cranberry Apple Crisp
Cooked by Michelle Alcorn
– 2 types of apples 🍎 sliced
– oats
– nuts
– coconut flakes (un sweetened)
– coconut oil
– cinnamon
– maple syrup
Cook apples in frying pan for 15 minutes.
Pour cooked apples with spices and maple syrup into baking dish.
On top layer oats nuts and coconut mixture
Drizzle cranberry maple glaze across top.
Bake for 35 minutes at 375
Enjoy
Serve with ice cream
Maple glazed ham
Cooked by Michelle Alcorn
Ingredients
– ⅔ cup maple sugar
– ¼ cup orange juice or pineapple juice
– 2-3 tablespoons dijon mustard or grainy mustard
– ½ teaspoon garlic powder
– pinch ground cloves
Trim your ham, cut crosses into ham, about 1/2 inch deep.
Pour 1/2 glaze over ham.
Bake 375 in oven (time based on size of ham)
Halfway cooked, brush ham with glaze
15 minutes before cooked add balance of glaze
Enjoy
Maple Pumpkin Tarts
Cooked by Michelle Alcorn
Filling
– 1 cup of pumpkin spiced tea (use as cooking liquid)
– pumpkin (baked) 3 cups cooked
– 1/4 teaspoon cinnamon
– 1/4 teaspoon nutmeg
– 3 star anise (remove before blending)
– 1/4 cup maple syrup
– orange zest
Simmer all ingredients in the tea until soft, 15 minutes, remove star anise blend until smooth
Tart shells
1 cup raw almonds
1 cup raw cashews
1 egg
1/8 cup coconut oil, melted
1/4 cup maple syrup
1 tsp vanilla extract
1 tsp cinnamon
1/2 tsp sea salt
2 1/4 cups pureed pumpkin (filling)
1/3 unsweetened almond milk
2 1/2 Tbsp arrowroot powder (this is a replacement for corn starch)
Directions
Preheat oven to 350 F. Line a muffin tray with parchment cups, or use coconut oil to grease.
Pulse the almonds and cashews in a food processor. Add egg, the coconut oil, maple syrup, vanilla extract, cinnamon and sea salt, until a crumbly dough forms. Press the nut mixture into muffin tray to form the crust. Spoon pumpkin filling into each tart. Bake for 45 minutes. Remove tarts from muffin tray and let cool. Serve warm or refrigerated. Top with coconut whipped cream, nuts and seeds, mint, pomegranate seeds, etc.
Sweet enough for dessert, healthy enough for breakfast!
Michelle’s Irish Boxty
Cooked by Michelle Alcorn
Gluten, Dairy & Sugar-free
Best toppings
– poached or soft boiled eggs
– maple bacon syrup
– sautéed onions & mushrooms with permeate sauce
– diced green onions
– sauce
Michelle’s Maple Bacon Syrup Recipe For the Maple Bacon Sauce
Cooked by Michelle Alcorn
1. cook bacon until crisp.
2. Drain fat and deglaze with 1/4 cup of apple juice. Add 1/2 cup of maple syrup. *we use Briggs Maples Dark Syrup
3. Cook slowly 2 minutes until it comes together, then add back in the cooked bacon – keeping 1/4 back to sprinkle on top of your pancakes with other toppings. Like Pecans, coconut to sprinkle on top of the sauce ENJOY on your hot pancakes
Michelle’s Maple Blueberry Cranberry sauce
Cooked by Michelle Alcorn
Michelle’s Maple Caramelized Onions
Cooked by Michelle Alcorn
6-7 large onions (I use a few types)
5 cloves garlic
4 sprigs fresh thyme
Salt and pepper
Chicken stock – 1/2 cup after onions are cooked down
Maple syrup
Michelle’s Maple Fried Chicken with Waffles
Cooked by Michelle Alcorn
Fried Chicken
Michelle’s Clubhouse Pasta
Cooked by Michelle Alcorn
Turkey cooked & cubed, Bacon for topping, Ham or salami diced, Cheese to finish, Soinach, baby Tomatoes.
Sauce: Mayo, grainy mustard, salt, pepper, chicken stalk, 1 tsp maple
.
In hot frying pan in this order cooking each additional for a few minutes
– olive oil
– tomatoes (cooked until soft)
– ham or salami
– add spinach cook down
– add chicken
– sauce
– noodles
– stir serve top with bacon
chunks & cheese
Michelle Maple ginger carrot soup
Cooked by Michelle Alcorn
– 6 large carrots
– 6 cups chicken stalk
– 5 sprigs fresh thyme
– 1 tablespoon ground fresh ginger
– 1/2 cup Maple syrup
– 1/4 cup orange juice
– 2 onions
Simmer onions with olive oil in pot, add thyme, ginger. Cook down for 10 minutes. Then Add carrots. Saute for 5 minutes then add chicken stalk, orange juice. Boil. Once carrots cooked, blend until smooth, then add maple syrup at the end
Enjoy
Michelle’s Maple sweet potato Brownies
Cooked by Michelle Alcorn
– 2 cups of cooked mashed sweet potatoes
(I steam the potatoes and whip till creamy)
– 1 cup nut butter (almond or peanut)
– 1/2 cup cocoa powder
– 1/4 cup maple syrup
Stir together place in 9×9 baking dish
375 oven for 45-50 minutes
Top with berries and whip cream or candied bacon to serve…drizzle with maple syrup
Great for a snack or dessert or breakfast 😋
Michelle’s 🍁 Rosemary Roasted Brazil Nuts
Cooked by Michelle Alcorn
– brazil nuts whole
– salt
– pepper
– fresh rosemary chopped
– smoked paprika
– maple sugar Briggs
Toss ingredients in the bowl
Spread on parchment paper in cookies sheet in 375 oven for 10 – 15 minutes
Poutine Gravy Makes 2 cups
Cooked by Michelle Alcorn
– 1 cup beef broth
– 1 cup chicken broth
– 1/2 teaspoon onion powder
– 1/2 teaspoon Worcestershire sauce
– cracked pepper
– salt to taste
– 1 tablespoon of corn starch to thicken
Remove warm liquid from pot (1/2 cup) in a small bowl and mix with cornstarch until smooth, then add into pot to simmer 10 minutes.
Gravy ready to pour over your
– fries
– cheese curds (true Canadian Poutine)
– top with fresh chives
Pumpkin Maple Bake
Cooked by Michelle Alcorn
– Adjust amounts to suit serving
Pumpkin cubed (cut into small pieces)
Squash cut same size as pumpkin
Onions cut into large pieces
Garlic cloves – cut in large pieces
Sweet peppers
Fresh Thyme (3 tablespoons)
Fresh cranberries 1/4 cup
Salt & Pepper
Drizzle maple syrup across the top
Bake in 400 degree oven for 35-40 minutes, when squash is soft.
Enjoy the flavors
Quinoa Salad
Cooked by Michelle Alcorn
– 1 cup cooked quinoa
(Select all or at least 4 diced veggies – hard types of vegetables- broccoli, kohlrabi, fennel)
– 1/4 cup diced celery
1/4 cup diced radish
1/4 cup diced carrots
1/4 cup diced sweet red pepper
1/4 cup sweet corn (roasted Michelle tip)
1/4 cup diced cilantro or basil or thyme
1/4 cup chives or finely diced onion 🌰
1/4 cup diced cabbage
– 1/2 lemon 🍋 juiced (or lime or orange)
– 3-4 tablesspoons good olive oil
– 1 tablespoon maple syrup or honey
– salt & pepper
Serve cold and enjoy
Great to take to enjoy with friends
Keeps for 4-5 days refrigerated
Roasted Butternut Squash Soup with Maple
Cooked by Michelle Alcorn
– 6 cups water or stalk
– 8 cups Squash (cut into small cubes)
– thyme (fresh preferred) 1/8 cup (6 spriggs)
– 4 large onions (cut up small)
– 1 bulb garlic – roasted
– 1/4 cup Maple SyrupOnions in pan with olive oil & thyme – cook down until carmelisedHeat oven 390
Bake squash and garlic on baking sheet with parchment paper
– salt & pepper with olive oil to roast 35 minutes or until soft and golden
– place baked Squash, roasted garlic into onions add the liquid, simmer for 10 minutes then blend/puree the soup
– finish with green onions and a drizzle of maple syrup
elle
Roasted Chicken with Gravy
Cooked by Michelle Alcorn
Chicken
Fresh thyme
Fresh Rosemary – diced fine
Summer Savory dried
Salt & Pepper
Olive oil
Garlic powder
Onions – 3 medium (slice)
Carrots – 3 medium (cut into sticks)
Garlic cloves – 3
Celery stalks – 3 with leaves (leave whole in pan)
1 box of chicken stalk or water
2 German sausages
Season Chicken all over with olive oil then herbs and spices, let sit for 2 hours at room temperature before cooking. Baking time depends on size of chicken or turkey you choose. Bake at 380
Layer bottom of baking pan with carrots, onions, fresh garlic, celery (celery will be removed after baking, the rest of the ingredients help make up the gravy once cooked and will be blended together)
Place seasoned Chicken on top of bed of vegetables listed above. Ensure baking dish has high sides to keep all the liquid in.
Add 2 cups of chicken stalk to the bottom of the pan over the vegetables.
Place into preheated oven
Once chicken is cooked, remove from the pan. Keep the pan drippings, remove the celery stalks, add salt and pepper, move to a pot, add more liquid to desired amount of gravy. Simmer for 5 minutes hen blend. Should be a rich smooth consistency. It will be a little orange due to the carrots that create the thickness. NO flour or corn starch needed.
Season the gravy with your favorite other flavor
Enjoy, Maple chef Michelle
Roasted squash seeds
Cooked by Michelle Alcorn
– use pumpkin too
– clean off seeds by hand
– place evenly across baking sheet on parchment paper
Mix in a bowl
– garlic powder
– salt
– cracked pepper
– smoked paprika
Spread mixture over seeds, stir up to coat all sides. Ensure seeds are not crowed on the pan. They roast better.
Oven at 375 for Approximately 30-40 minutes. Keep an eye for just crispy.
Enjoy all the parts of your veggies.
Rosalind’s energy cookies
Cooked by Rosalind Miller
-250 ml sunflower seeds
-250 ml chia seeds
-250 ml hemp hearts
-250 ml sesame seeds
-250 ml rolled oats
-250 ml chocolate chips
-250 ml dried cranberries
-125 ml cocoa powder
-500 ml peanut butter
-150 ml honey or maple syrup
Method:
Put: everything except coconut in a large bowl
Mix: all ingredients together well with your hands.
You made need to add more honey to hold it together
Roll: ¼ cup scoops then use a fork press down add a nut or cranberry on top
Store: in an air tight container in fridge for up to a week or in the freezer for a couple of months.
Be creative with the recipe add your other dried fruit or just used your favourite combinations.
You can make them as small or as large as you wish.
Enjoy !!!
Rosemary Lemonade
Cooked by Michelle Alcorn
Total time
Prep time: 10 min’s
Cooking: 10 mins
Chill time: 15 min’s
Serves 8 (1 cup portions)
Ingredients:
2 cups of water
2 fresh rosemary sprigs
½ cup sugar (I just used honey)
½ cup honey
1 ¼ cups of fresh lemon juice
6 cups of cold water
Ice cubes
Additional lemon slices and fresh rosemary for garnish.
Directions:
Enjoy !!!
Ros’s Pasta Vongole with Clams and Mussels
Cooked by Rosalind Miller
If using fresh mussels wash in cold water with a brush and drain (discard any that are already opened)
-1.5 pounds of fresh clams or 10 ounces can baby clams, drained
-1 pound of fresh mussels or 14 ounces of mixed seafood such as shrimp, squid, mussels, thawed if frozen
-1cup (250ml) water
-2/3 cup(158ml) of white wine or cooking wine
-5tbsp (75ml) olive oil
-2 cloves of garlic, minced
-3 tbsp (45ml) chopped parsley
– salt and pepper to taste
– 2 tbsp (30ml) chopped tarragon
– 1lb (450g) spaghetti
Place fresh shelled seafood in a large saucepan add water and wine bring to boil. Cover and steam until shells open. discard any that do not open. remove clams/mussels from shells If large, chop them roughly.
-use a strainer to strain the cooking liquid. Place in a small saucepan and boil rapidly until reduced by about half. set aside.
-heat olive oil, in a large frying pan. Add garlic cook for 2-3 minutes (do not brown the garlic)
Add reduced liquid, parsley and tarragon. cook over low heat until pasta is cooked.
-drain spaghetti. Add to frying pan increase heat to medium and add seafood mixture. Cook 3-4 minutes with sauce to reheat seafood.
-season with salt and pepper
Enjoy !!!
Savoury Thyme Pancakes
Cooked by Michelle Alcorn
In a bowl to your favourite pancake mix: salt, pepper, fresh thyme, 1/4 cup of parmesan cheese finely grated and mix with a hand whisk.
ENJOY
Spicy pork bites
Cooked by Michelle Alcorn
– cubed lean pork (serves 4)
– 1/4 cup Buffalo hot sauce
– 1/4 cup maple syrup
– 1 teaspoon garlic powder
– 1 teaspoon paprika
– 1 teaspoon dried rosemary & thyme blend
– cracked pepper
– salt
Marinade overnight.
Sear and cook in a pan or barbecue.
Serve with vegetables & rice
Use on a skewer for kabobs
Enjoy.
Spinach Egg Bites
Cooked by Michelle Alcorn
Ingredients
Instructions:
Enjoy :0)
Squash & Spicy Blueberry sauté
Cooked by Michelle Alcorn
– 4 cups sliced pattypan squash or zucchini
– 1 jalapeño (seeded & thinly sliced)
– 1/2 cup fresh blueberries
– 1/4 cup fresh basil, diced
– salt & pepper
– 2 tablespoons blueberry vinegar
.
Heat skillet, olive oil, add jalapeño, sauté 2 minutes. Add squash sliced thin, salt & pepper, sauté 5-10 minutes. Once the squash is browned, add blueberries, vinegar, basil and sauté 5 minutes and serve.
Enjoy as a side dish any meal of the day.
Stewed Herbed Pork
Cooked by Michelle Alcorn
In a slow cooker or crock pot please the following ingredients in, turn it on high for about 6 hours.
– 1 pork shoulder
– 2 cups diced onions
– salt & Pepper
– fresh garlic 3 cloves
– fresh thyme 4 sprigs
– rosemary chopped
– chicken stalk
– 1 cup white wine or apple juice
Use enough liquid to cover pork by half. It will cook down, then shred the meat in the liquid and mix together.
Great over rice or in a sandwich
Enjoy.
Sweet Potato Cake
Cooked by Michelle Alcorn
Ingredients
Sweet potatoes (500 gr)
Wheat flour (65 gr)
Butter (melted – 50 gr)
Maple sugar (50 gr)
Coconut milk (150 gr)
Condensed sweetened milk (2 tb. Sp- optional)
Unsweetened milk (optional)
A pinch of salt
Some vanilla
Cut sweet potatoes into thin slices and steam until soft
Mash sweet potatoes when they are hot
Add flour, coconut milk, butter, sugar, condensed milk, salt, vanilla and some milk if the dough is thick
Spread some cooking oil onto the pan, put the foil on it and then the cooking paper, pour the dough on it and bake on the stove with the low heat for 30 min. then turn it over and bake for another 10 mins.
Cool it down before serving
Better if you chill it for a few hours
The BEST Reusable Beeswax Wrap Recipe
Cooked by Michelle Alcorn
Makes (2 to 3) 12 x 12 inch cloths.
Ingredients
100% cotton fabric, organic if possible
0.35 oz. sustainably sourced pine resin
1.25 oz. beeswax pastilles or grated beeswax
1 Tbsp. organic jojoba oil
Large popsicle stick or other compostable stirrer
Parchment paper
Dedicated paintbrush
Directions
Wash and dry fabric.
Cut fabric into desired shapes and sizes.
Place pine resin, beeswax, and jojoba oil in a double boiler or glass measuring cup and set in a saucepan.
Add water to saucepan until the mixture inside the double boiler or measuring cup is below the waterline. Turn burn to medium-high heat.
Preheat oven to 300° F.
Allow ingredients to melt and meld together for about 20 to 25 minutes.
Cover a large cookie sheet with a sheet of parchment paper larger than your biggest piece of fabric.
Spread a fabric piece (or pieces, depending on size) flat on parchment paper.
Brush mixture lightly onto fabric. It might solidify, which is fine, as you’ll be able to redistribute later. It’s easy to oversaturate, so remember that it’s easier to add more than to take the excess away.
Put the cookie sheet in the oven for 2 minutes, or until fabric looks wet.
Remove from the oven and look for any dry spots. Brush mixture over these uncovered areas, applying more coating as needed. If you notice unevenness after adding more, you can place it back in the oven for a few minutes to smooth.
Place the next wrap(s) you are going to make on top of the finished fabric to soak up any excess coating mixture. Work quickly, as you don’t want the wax to begin to solidify.
Once you’ve pressed any excess onto the new cloth, peel apart and hang your completed wrap(s) to dry. Drying only takes a few minutes.
Repeat steps with additional pieces of fabric until you are out of coating mixture.
Traditional Chicken Salad Mix
Cooked by Michelle Alcorn
2 c chicken
½ c mayonnaise
1 stalk of celery
1 green onion chopped
1tsp Dijon mustard
1tsp fresh herbs (dill, or any of your choice)
Dash pepper, salt, onion powder, garlic powder, paprika, any dried spice like turmeric
Put on bun, roll in lettuce wraps, rice warps, you get to choose.
Easy and delicious. :0)
Traditional Chicken Salad Mix
Cooked by Michelle Alcorn
2 c chicken
½ c mayonnaise
1 stalk of celery
1 green onion chopped
1tsp Dijon mustard
1tsp fresh herbs (dill, or any of your choice)
Dash pepper, salt, onion powder, garlic powder, paprika, any dried spice like turmeric
Put on bun, roll in lettuce wraps, rice warps, you get to choose.
Easy and delicious. :0)
Turkey & Gravy
Cooked by Michelle Alcorn
– select size bird you will cook
– herb rub under the skin and on top
Herb rub – (Thyme, Risemary, summer savory, olive oil)
– salt & pepper
– stuff full onion inside the turkey
(Let herb rub sit overnight)
– bottom of baking pan
– 3 large carrots cut in half
– 2 opinions cut up
– 5 stalks of celery
– 5 gloves of fresh garlic
– 3 cups of water
Place turkey on top of vegetables and bake to proper cook time for the turkey size.
To make gravy
– from pan left drippings, remove all celery and discard
– place the rest of ingredients in a pot, at more liquid as desired
– blend the mixture until smooth
Turkey Soup – Homemade
Cooked by Michelle Alcorn
– 2 cups cooked chicken (maple marinade) or regular roasted
– 2 tablespoons mayonnaise
– 1 tablespoon olive oil
– fresh apple diced (Michelle Tip 🍎)
– fresh chives
– diced almonds
– fresh celery (1 stalk)
– salt & pepper
– 12 cups broth or stalk
– diced cooked chicken
– diced carrots 🥕
– diced celery
– diced onions
– 1 cup brown long grain rice OR diced potatoes
– bay leaves ×3
– fresh thyme 3-4 springs
– dried summer savory (if available)
– salt & pepper
– 1/2 cup left over gravy (Michelle Tip)
Broth/Stalk recipe
– boil bones from original roasted Turkey 3 hours in 2 litres of water – let it reduce to desired amount
– in water add onions halved, celery stalks with leaves, garlic cloves, 3-4 Bay leaves, salt & pepper
Enjoy this comfort food. Great eaten as a meal with fresh buns or biscuits.
Enjoy the freshness of herbs 🌿
Warm Honey Mustard glaze – Baked Chicken (serves 4)
Cooked by Michelle Alcorn
– 1/4 cup honey
– 2 tablespoons Mustard
– onion powder
– 1/4 cup orange juice or apple
– fresh thyme 2 tablespoons
Mix all ingredients in a pot on low heat. Simmer for 5 minutes
.
Pour over your favourite fried or roasted chicken
Wild Mushroom Ramen
Cooked by Jacqueline Huynh
– 4 types of mushrooms (fresh)
– dehydrated mushrooms
– rice ramen noodles
– 1/4 cup chicken stock (or use the water from your soaking of dried mushrooms)
– 1/2 chopped onion
– 4 green onions
– 2 cloves fresh garlic
– Spinach
– 1/4 fresh thyme (Must be fresh)
Rehydrating Mushrooms
– soak in water 1 cup for 1 hour
– remove mushrooms squeeze extra water off
– keep the water (for your sauce)
Mushrooms ground in a spice grinder to use as a sauce thickener and flavour
– 1/4 cup or less
Cook each Mushroom fresh & rehydrated in some olive oil separately and set aside. Cook them golden brown.
Do not cook all mushrooms in one pan you will blend too much flavour
Cook spinach and set aside. Stir in at the end.
Cook ramen and set aside
Add oil, chopped onions to a large pan. Sautee until cooked, add fresh thyme, garlic, add chicken stalk or Mushroom liquid, 1/4 cup ground mushroom dust. Stir into a sauce. Add cooked ramen noodles, stir in cooked mushrooms at the end. Top with Parmesan cheese and fresh chives.
– add almond milk for creaminess
It’s a labour of love but worth every bite!
Use as many or few mushrooms you’d like.
Zucchini Lasagna
Cooked by Michelle Alcorn
This is the perfect recipe to use your garden-fresh veggies and herbs from the summer, or to create a comforting winter time meal.
Ingredients
2 zucchinis cut into strips
2 large onions (cut, chop and cook down with fresh herbs of your choice)
8 large thin slices of Prosciutto – 2 layers
1/2 cup Bread crumbs (can use gluten free)
1/2 cup grated Parmesan cheese (or none)
1/2 cup stock to use with onions
Thyme – 7-10 sprigs 1/4 cup chopped
Or Rosemary
.
Simmer onions
Layer like a lasagna
Zucchini – meat – onions – zucchini- meat – onions – top with bread crumbs & cheese.
Bake at 375 for 35-40 minutes (Bake less if you like zucchini less cooked)