Tag Archives: fruit

Spiralizer Citrusy Beet Salad

Thursday, March 15, 2018 at 1:08 pm by

Incorporating beets is a great way to add a pop of color (and not to mention nutrients) to any dish. Spiralize them into ribbons and they are that much more beautiful. If you’re used to roasting or juicing beets, this salad is a great way to mix things up. Skip the sheet pan tonight and start spiralizing.

Spiralizer Beet Salad

Using the 3-in-1 Electric Spiralizer, spiralize 6 beets into ribbons using the ribbon disc. Then boil the beets in a large saucepan and cook them for about 1 or 2 minutes, until they are tender. Remove the beets from the saucepan and chill them in an ice bath, then drain and dry the beets with paper towels.

Spiralizer Beet Salad

Arrange fresh greens (you could use spinach, arugula or your favorite lettuce), beet ribbons, and orange segments on a salad plate and top with crumbled goat cheese and toasted walnuts for an added crunch.

Spiralizer Beet Salad

Top your colorful salad with a citrusy vinaigrette. Blend orange juice, vegetable oil, rice vinegar, honey, thyme, salt and pepper in no time in your personal blender. Dress your salad and you’re ready to eat.

Spiralizer Beet Salad

There are few better combinations than beets and goat cheese, but if you’re not a fan of goat cheese, top this salad with crumbled feta instead. The soft, salty cheese complements the earthiness of the beets while the citrus slices and zesty dressing add sweetness. This salad would make a nice side to your favorite protein or can be served by itself as a hearty lunch.

Spiralizer Beet Salad

Spiralizer Citrusy Beet Salad
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Spiralizer Citrusy Beet Salad
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  1. Using a spiralizer, make ribbons of beets. Fill a large saucepan two-thirds full of water and 2 teaspoons salt. Over high heat, boil water. Add beet ribbons and cook until tender, 1 to 3 minutes. Chill in an ice bath. Drain and dry ribbons with paper towels.
  2. To make dressing, in a single-serve blender, add orange juice, oil, vinegar, honey, thyme leaves, garlic, remaining 1 teaspoon salt, and black pepper. Blend until slightly thickened.
  3. On a salad plate, arrange fresh greens, beet ribbons and orange segments. Top with goat cheese and toasted walnuts.
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CATEGORIES: From the Test Kitchen, Healthy Eating, salads

Food Focus: Pears

Wednesday, November 1, 2017 at 2:57 pm by

Nothing com-pears, nothing com-pears, to you. Are you singing yet? Prince said it first, but this fall we’re saying it again. With apples and pumpkins in the limelight this time of year, it’s easy to forget about pears. But don’t.

Pears

There are many different types of pears – from Asian, to Bartlett, to Comice. But Bartlett pears are most commonly found at the grocery store and are light green/yellow in color (their colour changes as they ripen). They’re slightly sweet and extremely juicy – and “pear-shaped” in every sense of the description.

We hope these three recipes will get your excited to incorporate pears into your menu this fall. Set aside the apples and the pumpkin puree for a day and prepear to fall in love with one of our favourite seasonal ingredients.

Pear & Brie Panini

 

 

Roaster Oven Pears with Pecans

 

Pear & Gorgonzola Naan Pizza



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CATEGORIES: appetizers & snacks, dessert, From the Test Kitchen

Raspberry Watermelon Smoothie

Tuesday, August 22, 2017 at 2:37 pm by

Pretty in pink – that’s one way to describe this refreshing summer smoothie. If you have watermelon leftover from your last backyard barbecue and plenty of ripe berries, you can put this smoothie together in no time.

 

Add vanilla greek yogurt, watermelon, raspberries, mint leaves, and ice to your blender jar. Cover, PULSE a few times, then blend on high for 30 to 45 seconds until the ingredients are completely blended.

 

We topped our smoothie with a sprinkle of chia seeds (they almost look like watermelon seeds on top of the pink smoothie), but you could add a few more fresh berries or a sprig of mint for a pop of green (again keeping with the watermelon theme).

 

Blend one up for a quick breakfast, post-workout treat, or to cool off after a day in the sun. It’s a great way to make room in your refrigerator’s overflowing fruit drawer this summer.

Raspberry Watermelon Smoothie
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Raspberry Watermelon Smoothie
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  1. Place ingredients in blender jar in order listed.
  2. Cover and blend on SMOOTHIE setting or PULSE a few times, then blend on HIGH for 30 to 45 seconds.
Recipe Notes

TEST KITCHEN TIP: Always place liquid ingredients in blender first. Serves 2-4

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CATEGORIES: drinks, Everyday Recipes, From the Test Kitchen, Fun with kids, Healthy Eating, Summertime

Fresh Summer Peaches Call for Homemade Peach Cobbler

Wednesday, July 8, 2015 at 9:43 am by

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Summer fruits at their peak, and peaches are one of my absolute favourites. There’s something about biting into a juicy, ripe peach that brings to mind carefree summer fun, when it doesn’t matter so much if you get a little messy.

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I still love eating fresh peaches, but I love peaches in other ways my family can enjoy, too. Peach cobbler combines the perfect sweetness of dessert pastry crust with that summer flavour I love. A hint of ginger and lemon add a little hidden zing.

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This cobbler is really easy to make. For the filling, toss together sliced fresh peaches, brown sugar, cornstarch, lemon juice and ginger until the cornstarch is dissolved and the peaches are coated. This will help the cobbler mixture thicken as it cooks, so it develops that signature syrupy coating over the fruit.

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The fruit mixture is topped with the pastry mix – a blend of flour, sugar, baking powder, lemon zest, salt, butter and milk – which creates a biscuity crust you’ll want to use to scoop up all the peaches. It can bake in a regular oven, or if you have a toaster oven, use it to keep the kitchen from overheating in the pit of summer. (Get it? Pit?) Top it with some vanilla ice cream while it’s warm, so you can get a little warm peach cobbler and cool ice cream in each bite.

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Say hello to easy access and goodbye to hard-to-reach pizza and toast. Small enough to fit on your counter, but large enough to fit a 9” x 11” bake pan, 6 slices of toast or a 12-inch pizza, the Hamilton Beach® Easy-Reach™ Convection Oven has an innovative roll-top door to increase workspace, visibility, and access to the oven.

; In a large bowl, stir peaches, brown sugar, cornstarch, lemon juice and ginger until cornstarch is dissolved.
; Pour peach mixture into a 8 x 8 x 2-inch (or equivalent) baking dish sprayed with nonstick cooking spray.

; In a medium bowl, mix flour, sugar, baking powder, lemon zest and salt.
.; Gradually stir in butter and milk. Spoon over peaches.

; Bake 40 to 45 minutes or until peaches are tender and top is golden brown.; –

Peach Cobbler
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Peach Cobbler
Votes: 0
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Servings
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Ingredients
Servings:
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Instructions
  1. Heat the oven to 350°F.
  2. In a large bowl, stir peaches, brown sugar, cornstarch, lemon juice and ginger until cornstarch is dissolved.
  3. Pour peach mixture into a 8 x 8 x 2-inch (or equivalent) baking dish sprayed with nonstick cooking spray.
  4. In a medium bowl, mix flour, sugar, baking powder, lemon zest and salt. .
  5. Gradually stir in butter and milk. Spoon over peaches.
  6. Bake 40 to 45 minutes or until peaches are tender and top is golden brown.
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CATEGORIES: dessert, Everyday Recipes