Monthly Archives: March 2016

Winter Turkey Chilli


Created by admin on March 4, 2016

  • Prep Time: 45m
  • Cook Time: 20m
  • Total Time: 1h


  • 1 tablespoon olive oil
  • 1 can chick pea (15oz)
  • 3 cans diced tomato
  • 3 pounds ground turkey
  • 1 orange pepper diced
  • 1 yellow pepper diced
  • 2 tablespoons canned chipotle in adobo
  • 3 tablespoons chilli powder
  • 3 ounces tomato puree
  • salt and pepper to taste
  • 6 cloves garlic chopped
  • 2 large cooking onions diced
  • 2 cans kidney beans (30 oz)


  1.  In a large pot, heat oil over medium-high. Add onions and garlic. Season with salt and pepper, and cook, stirring until softened, 3 to 5 minutes.
  2.  Add tomato paste, chili powder, chipotles, and peppers. Cook, stirring, until mixture has begun to brown, 2 to 3 minutes. Add Turkey, and cook, breaking it up with a wooden spoon.
  3.  Add tomatoes with their juice, and beans. Bring to a simmer. Cook over medium heat until chili has thickened slightly and beans are tender, 10 t0 15 minutes.

Grilled Vegetable and Feta on Focaccia with Pesto


Created by admin on February 29, 2016

  • Prep Time: 1h
  • Cook Time: 20m
  • Total Time: 1h 20m

  • Serves: 6
  • Yield:1


  • 1 Nine inch focaccia loaf
  • Grilled zucchini
  • 1 Grilled eggplant
  • 2 Roasted peppers
  • pound Feta cheese
  • 1/2 cup Basil pesto



  1. Turn on Grill, BBQ or oven to cook vegetables. Slice zucchini and eggplant, roast on bbq or in oven. Roast the peppers till black, cool down on paper bag and peel, discard the peel and seeds.



  1. Slice Focaccia in half length Wise. Butter both sides. Apply pesto to bottom layer. Layer the whole bottom with the sliced feta. Alternate with grilled Zucchini, grilled Eggplant and peppers, till used up. Place lid on top wrap in saran wrap place on plate, put three to four plates on top to press the Focaccia overnight. take to picnic whole and slice into wedges or squares and enjoy!

Ontario pork loin stuffed with apricot and ginger



Created by admin on March 3, 2016

  • Prep Time: 1h
  • Cook Time: 1h 15m
  • Total Time: 2h 15m

  • Yield:1
  • Category:


  • 1 Ontario pork loin
  • 1 shallot, diced
  • 1/2 cup Dried apricots
  • 1 cup Diced old bread
  • 1 tablespoon Grated ginger
  • 2 fluid ounces white wine
  • 6 fluid ounces Orange Juice
  • 1 teaspoon Grated ginger
  • dash salt and pepper to taste


  1. Preheat oven to 400 F. With a pairing knife cut a slit right in the middle of the face of the pork loin, insert boning knife and wiggle it back and forth to make the cut as deep down the centre as possible, repeat the same process down the other end of the pork loin, the two newly cut holes should meet . Sauté the diced shallot in olive oil until translucent , add the ginger and deglaze with white wine add the bread and cover on low for 5 minutes. Let cool. When it is cool to the touch, the mixture should be soft enough to mash with your hands. Season lightly with salt and pepper. Stuff this down the hole you cut in the pork loin, you can stuff down both sides. Place pork in oven in baking tray for 10 minutes to sear, then turn down to 275 F. Pork should reach internal temperature of 154F While pork is in oven, pour the orange juice in a small pot, bring to a simmer and add the ginger, slowly simmer till there is 1,5 oz left of orange juice, it will get deep orange and become thick as a nice sauce. Let stand When pork is ready rest for at least 15 minutes, I slice it about 1 inch thick, put on plate or platter and serve with sauce. Honey Glazed Carrots and roasted potatoes recipe is also on blog under vegetables. Eat and enjoy.