Ingredients
1 can (29 oz/822 g) cling peach halves (drain and save syrup)
1 cup/250 mL reserved peach syrup
1/2 cup/125 mL cider vinegar
1/2 cup/125 mL brown sugar
1 tsp/5 mL Purest Ground Cinnamon 6 oz.
1/2 tsp/2.5 mL Allspice
1/4 tsp/1.2 mL Cloves (Ground)
Cooking Directions
Combine peaches, syrup and all remaining ingredients in a medium saucepan. Bring to a boil over medium heat. Reduce heat and simmer 3 minutes. Remove from heat and let cool. Place peaches and syrup in decorative containers (such as old-fashioned canning jars). Cover and refrigerate at least 24 hours to allow flavors to develop. Will keep in refrigerator up to two weeks.
Makes 8 servings.
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Sunday, April 20, 2008
Glazed Pork Loin Chops Recipe
Ingredients
1-1/4 cups/300 mL soy sauce
1/4 cup/60 mL soy sauce
1/2 cup/125 mL packed brown sugar
1 tbsp/15 mL molasses
6 bone-in pork loin chops
Sauce
1 cup/240 mL ketchup
1/3 cup/80 mL chili sauce
2 tbsp/30 mL Original Barbecue Sauce Concentrate
1/4 cup/60 mL packed brown sugar
2 tbsp/30 mL water
1-1/2 tsp/7.5 mL prepared mustard
1 tsp/5 mL Chili Seasoning
Cooking Directions
In a saucepan over medium heat, bring soy sauces, brown sugar and molasses to a boil. Remove from the heat; cool to room temperature. Pour into a large resealable plastic bag; add pork chops. Seal bag and refrigerate for 3 to 6 hours.
Drain and discard marinade. Place pork chops in a greased 13 x 9 x 2"/33 x 23 x 5-cm baking dish. Cover and bake at 350°F/180°C for 30 minutes. Combine the sauce ingredients; pour over chops. Bake, uncovered, 30 minutes longer.
Makes 6 servings.
Watkins herbs, spices and more.
1-1/4 cups/300 mL soy sauce
1/4 cup/60 mL soy sauce
1/2 cup/125 mL packed brown sugar
1 tbsp/15 mL molasses
6 bone-in pork loin chops
Sauce
1 cup/240 mL ketchup
1/3 cup/80 mL chili sauce
2 tbsp/30 mL Original Barbecue Sauce Concentrate
1/4 cup/60 mL packed brown sugar
2 tbsp/30 mL water
1-1/2 tsp/7.5 mL prepared mustard
1 tsp/5 mL Chili Seasoning
Cooking Directions
In a saucepan over medium heat, bring soy sauces, brown sugar and molasses to a boil. Remove from the heat; cool to room temperature. Pour into a large resealable plastic bag; add pork chops. Seal bag and refrigerate for 3 to 6 hours.
Drain and discard marinade. Place pork chops in a greased 13 x 9 x 2"/33 x 23 x 5-cm baking dish. Cover and bake at 350°F/180°C for 30 minutes. Combine the sauce ingredients; pour over chops. Bake, uncovered, 30 minutes longer.
Makes 6 servings.
Watkins herbs, spices and more.
Dilled Vegetable Salad Recipe
Ingredients
1 pound/454 g fresh green beans
1 small head cauliflower, cut into small florets
1 small red onion
3/4 cup/180 mL Original Grapeseed Oil
1/4 cup/60 mL white wine vinegar
2 tbsp/30 mL Dill
2 tsp/10 mL Italian Seasoning
2 tsp/10 mL Red Pepper Flakes
1/2 tsp/2.5 mL Garlic Granules
1/4 cup/60 mL feta cheese, crumbled
Cooking Directions
Wash vegetables with Watkins Fresh Wash. Cut ends off beans and cut cauliflower into small florets. Steam beans and cauliflower until crisp-tender, being careful not to overcook the cauliflower. Cut red onion into thin rings. In a small bowl, combine oil, vinegar and seasonings. Pour over vegetables and refrigerate for at least 3 hours or overnight. Top with feta cheese before serving.
Let your child taste the feta cheese before you put it on his or her salad. Or sprinkle cheddar cheese over the child's salad.
Watkins herbs, spices and more.
1 pound/454 g fresh green beans
1 small head cauliflower, cut into small florets
1 small red onion
3/4 cup/180 mL Original Grapeseed Oil
1/4 cup/60 mL white wine vinegar
2 tbsp/30 mL Dill
2 tsp/10 mL Italian Seasoning
2 tsp/10 mL Red Pepper Flakes
1/2 tsp/2.5 mL Garlic Granules
1/4 cup/60 mL feta cheese, crumbled
Cooking Directions
Wash vegetables with Watkins Fresh Wash. Cut ends off beans and cut cauliflower into small florets. Steam beans and cauliflower until crisp-tender, being careful not to overcook the cauliflower. Cut red onion into thin rings. In a small bowl, combine oil, vinegar and seasonings. Pour over vegetables and refrigerate for at least 3 hours or overnight. Top with feta cheese before serving.
Let your child taste the feta cheese before you put it on his or her salad. Or sprinkle cheddar cheese over the child's salad.
Watkins herbs, spices and more.
Cinnamon-Scented Grilled Chicken Breasts Recipe
Ingredients
4 skinless, boneless chicken breast halves
2-1/2 to 3 tbsp/40 to 45 mL fresh lemon juice
1/2 tsp/2.5 mL Garlic Flakes
1/2 tsp/2.5 mL Curry Powder
1/4 tsp/1.2 mL Purest Ground Cinnamon
1/8 tsp/0.6 mL Black Pepper Freshly ground, to taste Sea Salt
Cooking Directions
Combine lemon juice with all ingredients except chicken; mix well. Add chicken and turn to coat all sides. Allow to marinate at room temperature for 15 minutes. Grill or broil chicken 5 minutes per side, or until cooked through.
Makes 4 servings.
This recipe is just one of many healthful Watkins recipes that you will enjoy and your children will love.
Watkins herbs, spices and more.
4 skinless, boneless chicken breast halves
2-1/2 to 3 tbsp/40 to 45 mL fresh lemon juice
1/2 tsp/2.5 mL Garlic Flakes
1/2 tsp/2.5 mL Curry Powder
1/4 tsp/1.2 mL Purest Ground Cinnamon
1/8 tsp/0.6 mL Black Pepper Freshly ground, to taste Sea Salt
Cooking Directions
Combine lemon juice with all ingredients except chicken; mix well. Add chicken and turn to coat all sides. Allow to marinate at room temperature for 15 minutes. Grill or broil chicken 5 minutes per side, or until cooked through.
Makes 4 servings.
This recipe is just one of many healthful Watkins recipes that you will enjoy and your children will love.
Watkins herbs, spices and more.
Wednesday, April 16, 2008
Alfredo Pasta Recipe
Ingredients
2 boneless/skinless chicken breast
1 1/2 tsp/7.5 mL Watkins Original Grapeseed Oil
1/2 cup/125 mL red pepper, chopped
1/2 cup/125 mL yellow pepper, chopped
1 cup cup/250 mL sliced mushrooms
1/4 cup/60 mL green onion, chopped
1/2 cup/125 mL Kalamata olives
1 lb/140 g pasta noodles
2 tsp/10 mL all-purpose flour
3/4 to 1 tsp/4 to 5 mL Watkins Garlic Liquid Spice
1 can (12 oz/340 g) evaporated skim milk
1/2 cup/125 mL grated Parmesan cheese
1/4 tsp/2.5 mL Watkins Black Pepper
Cooking Directions/Chicken
Sauté chicken breast in grapeseed oil for 6 to 8 minutes over medium heat. Add red and yellow peppers, mushrooms and green onions. Continue cooking until vegetables are tender. Add Kalamata olives. Meanwhile, cook your favorite pasta according to package. Drain and set aside.
Directions
Remove chicken and vegetables from skillet, slice chicken. In pan juices brown flour; stir in garlic liquid spice and evaporated milk. Cook, stirring occasionally until thickened. Stir in Parmesan cheese.
Coat cooked noodles with sauce; stir in vegetables and slices of chicken. Sprinkle with pepper.
Makes 2 to 3 servings.
Watkins herbs, spices and more.
2 boneless/skinless chicken breast
1 1/2 tsp/7.5 mL Watkins Original Grapeseed Oil
1/2 cup/125 mL red pepper, chopped
1/2 cup/125 mL yellow pepper, chopped
1 cup cup/250 mL sliced mushrooms
1/4 cup/60 mL green onion, chopped
1/2 cup/125 mL Kalamata olives
1 lb/140 g pasta noodles
2 tsp/10 mL all-purpose flour
3/4 to 1 tsp/4 to 5 mL Watkins Garlic Liquid Spice
1 can (12 oz/340 g) evaporated skim milk
1/2 cup/125 mL grated Parmesan cheese
1/4 tsp/2.5 mL Watkins Black Pepper
Cooking Directions/Chicken
Sauté chicken breast in grapeseed oil for 6 to 8 minutes over medium heat. Add red and yellow peppers, mushrooms and green onions. Continue cooking until vegetables are tender. Add Kalamata olives. Meanwhile, cook your favorite pasta according to package. Drain and set aside.
Directions
Remove chicken and vegetables from skillet, slice chicken. In pan juices brown flour; stir in garlic liquid spice and evaporated milk. Cook, stirring occasionally until thickened. Stir in Parmesan cheese.
Coat cooked noodles with sauce; stir in vegetables and slices of chicken. Sprinkle with pepper.
Makes 2 to 3 servings.
Watkins herbs, spices and more.
Swirled Black Pepper Bread Recipe
Ingredients
1 package (16 oz/454 g) hot roll mix
3/4 tsp/4 mL Basil
1/4 tsp/1.2 mL Garlic Granules
1/4 tsp/1.2 mL Onion Granules
2 tbsp/30 mL butter, softened
1/2 cup/125 mL finely-grated Parmesan cheese
1 tsp/5 mL Black Pepper 6 oz
Melted butter
Cooking Directions
Prepare hot roll mix dough according to package directions for bread, adding the basil, garlic granules and onion granules to dry mix. Let rest as directed for 5 minutes.
On a lightly-floured surface, roll dough into an 18x9-inch/46x23-cm rectangle. Spread dough with butter and sprinkle with cheese and pepper. Roll tightly, jelly-roll fashion, starting from a short side. Pinch edges and ends to seal. Place in a greased 9x5-inch/23x13-cm loaf pan.
Cover with a clean towel and let rise 15 to 20 minutes. Bake at 350°F/180°C for 35 to 40 minutes or until loaf sounds hollow when lightly tapped.
Remove from pan and brush with melted butter. Let cool on wire rack.
Makes 1-10 serving loaf.
Watkins herbs, spices and more.
1 package (16 oz/454 g) hot roll mix
3/4 tsp/4 mL Basil
1/4 tsp/1.2 mL Garlic Granules
1/4 tsp/1.2 mL Onion Granules
2 tbsp/30 mL butter, softened
1/2 cup/125 mL finely-grated Parmesan cheese
1 tsp/5 mL Black Pepper 6 oz
Melted butter
Cooking Directions
Prepare hot roll mix dough according to package directions for bread, adding the basil, garlic granules and onion granules to dry mix. Let rest as directed for 5 minutes.
On a lightly-floured surface, roll dough into an 18x9-inch/46x23-cm rectangle. Spread dough with butter and sprinkle with cheese and pepper. Roll tightly, jelly-roll fashion, starting from a short side. Pinch edges and ends to seal. Place in a greased 9x5-inch/23x13-cm loaf pan.
Cover with a clean towel and let rise 15 to 20 minutes. Bake at 350°F/180°C for 35 to 40 minutes or until loaf sounds hollow when lightly tapped.
Remove from pan and brush with melted butter. Let cool on wire rack.
Makes 1-10 serving loaf.
Watkins herbs, spices and more.
Appetizer Barbecued Meatballs Recipe
Ingredients
1 pound/454 g lean ground beef
2 tbsp/30 mL Onion Flakes
2 tbsp/30 mL dry bread crumbs
1/4 tsp/1.2 mL Garlic Salt
1/4 tsp/1.2 mL Ground Beef Seasoning
1 egg
1/2 cup/125 mL ketchup
1/4 cup/60 mL water
2 tbsp/30 mL
or Mesquite Barbecue Sauce Concentrate
1 tbsp/15 mL brown sugar
Cooking Directions
Combine first six ingredients; mix well. Shape into 1-inch/25-mm meatballs. Place in skillet and cook until browned on all sides; drain grease if necessary.
Combine remaining ingredients and pour over meatballs. Bring to a boil; reduce heat and simmer 15 minutes.
Serve hot. Makes 10 servings.
Watkins herbs, spices and more.
1 pound/454 g lean ground beef
2 tbsp/30 mL Onion Flakes
2 tbsp/30 mL dry bread crumbs
1/4 tsp/1.2 mL Garlic Salt
1/4 tsp/1.2 mL Ground Beef Seasoning
1 egg
1/2 cup/125 mL ketchup
1/4 cup/60 mL water
2 tbsp/30 mL
or Mesquite Barbecue Sauce Concentrate
1 tbsp/15 mL brown sugar
Cooking Directions
Combine first six ingredients; mix well. Shape into 1-inch/25-mm meatballs. Place in skillet and cook until browned on all sides; drain grease if necessary.
Combine remaining ingredients and pour over meatballs. Bring to a boil; reduce heat and simmer 15 minutes.
Serve hot. Makes 10 servings.
Watkins herbs, spices and more.
Apple-Romaine Salad Recipe
Ingredients
3 tbsp/45 mL fresh lemon juice
2 tbsp/30 mL honey
1 tbsp/15 mL Original Grapeseed Oil
1 tsp/5 mL poppy seed
1 tsp/5 mL Onion Flakes
To taste, freshly-ground Sea Salt
To taste, Lemon Pepper
4 cups/1 L torn romaine lettuce
1 cup/250 mL coarsely-chopped red delicious apples
1/3 cup/80 mL coarsely-shredded carrots
Cooking Directions
In small bowl, combine lemon juice, honey, grapeseed oil, poppy seed, onion flakes, salt and lemon pepper; refrigerate until serving time.
To serve, place lettuce in large salad bowl; top with apples and carrots. Toss with dressing.
Makes 4 servings.
Watkins herbs, spices and more.
3 tbsp/45 mL fresh lemon juice
2 tbsp/30 mL honey
1 tbsp/15 mL Original Grapeseed Oil
1 tsp/5 mL poppy seed
1 tsp/5 mL Onion Flakes
To taste, freshly-ground Sea Salt
To taste, Lemon Pepper
4 cups/1 L torn romaine lettuce
1 cup/250 mL coarsely-chopped red delicious apples
1/3 cup/80 mL coarsely-shredded carrots
Cooking Directions
In small bowl, combine lemon juice, honey, grapeseed oil, poppy seed, onion flakes, salt and lemon pepper; refrigerate until serving time.
To serve, place lettuce in large salad bowl; top with apples and carrots. Toss with dressing.
Makes 4 servings.
Watkins herbs, spices and more.
Blondies (Blond Brownies) Recipe
Ingredients
1/2 cup/125 mL butter or margarine
1-1/2 cups/375 mL brown sugar
2 eggs
1 tsp/5 mL Original Double-Strength Vanilla
1-1/2 cups/375 mL all-purpose flour
1/2 tsp/2.5 mL Baking Powder
1/2 tsp/2.5 mL salt
1 cup/250 mL chocolate chips*
Cooking Directions
Melt butter in 2-quart/2-liter saucepan. Stir in remaining ingredients except chocolate chips. Spread in greased and floured 9 × 13-inch/23 × 33-cm baking dish. Sprinkle with chocolate chips.
Bake at 350ºF/180ºC for 25 to 40 minutes. Cool and cut into bars.
Makes 15 servings.
*Note from kitchen: Or Substitute 1/2 cup/125 mL chocolate chips and 1/2 cup/125 mL chopped walnuts.
Watkins herbs, spices and more.
1/2 cup/125 mL butter or margarine
1-1/2 cups/375 mL brown sugar
2 eggs
1 tsp/5 mL Original Double-Strength Vanilla
1-1/2 cups/375 mL all-purpose flour
1/2 tsp/2.5 mL Baking Powder
1/2 tsp/2.5 mL salt
1 cup/250 mL chocolate chips*
Cooking Directions
Melt butter in 2-quart/2-liter saucepan. Stir in remaining ingredients except chocolate chips. Spread in greased and floured 9 × 13-inch/23 × 33-cm baking dish. Sprinkle with chocolate chips.
Bake at 350ºF/180ºC for 25 to 40 minutes. Cool and cut into bars.
Makes 15 servings.
*Note from kitchen: Or Substitute 1/2 cup/125 mL chocolate chips and 1/2 cup/125 mL chopped walnuts.
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Cappuccino
Authentic cappuccino is made with an espresso machine that has a steamer attachment. If you don’t have one at home, you can use your blender to froth steamed milk.
Ingredients
2 cups/500 mL skim milk
1 tbsp/15 mL white sugar
2 cups strong, freshly brewed coffee or espresso
Purest Ground Cinnamon 6 oz.
or grated chocolate
Directions
Heat milk in microwave or over medium heat until hot. Place in blender container along with sugar. Cover with a vented lid and blend until frothy, 1 minute.
To serve, divide coffee among 4 cups. Top with frothy milk. Sprinkle with cinnamon or chocolate.
Makes 4 servings.
Watkins herbs, spices and more.
Ingredients
2 cups/500 mL skim milk
1 tbsp/15 mL white sugar
2 cups strong, freshly brewed coffee or espresso
Purest Ground Cinnamon 6 oz.
or grated chocolate
Directions
Heat milk in microwave or over medium heat until hot. Place in blender container along with sugar. Cover with a vented lid and blend until frothy, 1 minute.
To serve, divide coffee among 4 cups. Top with frothy milk. Sprinkle with cinnamon or chocolate.
Makes 4 servings.
Watkins herbs, spices and more.
Honey Mustard-Glazed Roast Lamb Recipe
Ingredients
1/2 cup/125 mL honey mustard
1 tbsp/15 mL Parsley
2 tsp/10 mL Garlic Granules
1 tsp/5 mL Onion Granules
1 tsp/5 mL Black Pepper 6 oz
1 tsp/5 mL Purest Ground Cinnamon 6 oz.
1 small leg of lamb (about 4 lb/1.8 kg)
Cooking Directions
Preheat oven to 350°F/180°C.
Combine first six ingredients; rub all over lamb.
Place meat on a rack in a roasting pan, fatty side up, and roast 1-1/2 hours or until meat thermometer registers 145°F/70°C (medium-rare).
Remove from oven; cover with foil and let rest 15 minutes before carving.
Makes 8 servings.
Watkins herbs, spices and more.
1/2 cup/125 mL honey mustard
1 tbsp/15 mL Parsley
2 tsp/10 mL Garlic Granules
1 tsp/5 mL Onion Granules
1 tsp/5 mL Black Pepper 6 oz
1 tsp/5 mL Purest Ground Cinnamon 6 oz.
1 small leg of lamb (about 4 lb/1.8 kg)
Cooking Directions
Preheat oven to 350°F/180°C.
Combine first six ingredients; rub all over lamb.
Place meat on a rack in a roasting pan, fatty side up, and roast 1-1/2 hours or until meat thermometer registers 145°F/70°C (medium-rare).
Remove from oven; cover with foil and let rest 15 minutes before carving.
Makes 8 servings.
Watkins herbs, spices and more.
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