03.03.2014 Views

ON_E - Inspired.ca

ON_E - Inspired.ca

ON_E - Inspired.ca

SHOW MORE
SHOW LESS

Create successful ePaper yourself

Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.

Fall 2011 • inspired.<strong>ca</strong><br />

free!<br />

FOR THE LOVE OF GOOD FOOD<br />

cozy<br />

tofall<br />

up<br />

comfort food<br />

favourites<br />

pasta, braises,<br />

cookies & more!<br />

delicious new<br />

thanksgiving<br />

traditions<br />

smart<br />

recipes<br />

to fill your<br />

freezer<br />

Pumpkin Curry<br />

page 32


We know exactly where our<br />

sockeye salmon comes from.<br />

And so will you.<br />

Each fillet <strong>ca</strong>n be traced back so you know who <strong>ca</strong>ught it, where it was <strong>ca</strong>ught and how.<br />

So it doesn’t just taste good, it’s good for our oceans, too.<br />

Plus, it’s rich in nutrients and healthy omega-3 fatty acids, which means it’s also good for you.<br />

In fact, it’s so good, you’ll fall for it—hook, line and sinker.<br />

<br />

<br />

Sensations by Compliments<br />

Wild Sockeye Salmon Fillets 227 g


Editor Samantha Shepherd<br />

Deputy Editor Lauren Ferranti-Ballem<br />

Food Editor Jennifer Low<br />

Managing Editor Claire Cooper<br />

Associate Editor Natalia Ksiazek<br />

Copy Editor Deborah Aldcorn<br />

Junior Copy Editor Laura Brown<br />

Editorial Intern Stephanie Sinopoli<br />

Art Director Ruth Alves<br />

Senior Designer Mya McNulty<br />

Designer Dominique Patafio<br />

Production Designer Joanna Kam<br />

Production Manager Mira Kosovac<br />

Publisher Urania Agas<br />

Account Manager Simone Tai<br />

Associate Account Manager Jennifer Jones<br />

Account Coordinator Liz Couto<br />

Account Intern Meghan Coles<br />

SOBEYS<br />

Vice President, Marketing Paul Flinton<br />

Director of Integrated Marketing Yvonne Graham<br />

<strong>Inspired</strong> Marketing Managers Amy Dillon,<br />

Maria Lundin<br />

<strong>Inspired</strong> Marketing Specialist Ryan Shantz<br />

Digital Marketing Manager Theresa Arrigo<br />

Digital Marketing Specialist Christie Gutteridge<br />

Director, Regulatory Affairs Mauricio Bobadilla<br />

Executive Chefs Bonny Reichert, Ryan Skelton<br />

Sobeys Atlantic Donalda Buckingham,<br />

Christene Halliday, Victoria Semple<br />

Contributors Claudia Bianchi, Martine<br />

Blackhurst, John Cullen, Ashley Denton,<br />

Clare Douglas, Angus Fergusson, Lindsay<br />

Forsey, Alvaro Goveia, David Grenier, Kim<br />

Jeffery, Madeleine Johari, Alicia Merchant,<br />

Jodi Pudge, Sasha Seymour, Jackie Shawn,<br />

Ingrie Williams, Nicole Young<br />

<strong>Inspired</strong> is a Sobeys Inc. publi<strong>ca</strong>tion created by<br />

Totem Communi<strong>ca</strong>tions Group. Colour reproduction:<br />

Transcontinental Interactive, Premedia Business<br />

Unit. Printing: St. Joseph Printing. All rights reserved.<br />

Reproduction in whole or in part is prohibited<br />

without prior written permission from Sobeys Inc.<br />

©Sobeys Inc. 2011<br />

PARTNERS IN GROWTH TM<br />

Sobeys, in conjunction with St. Joseph<br />

Print Group and Scouts Canada,<br />

contributes to the preservation<br />

of our environment. The printing<br />

of this magazine has facilitated<br />

the planting of thousands of seedlings on public<br />

parklands and riverbanks across Canada.<br />

SUBSCRIBE TODAY!<br />

Want our <strong>Inspired</strong> e-newsletter<br />

delivered to your inbox?<br />

Visit inspired.<strong>ca</strong>/subscribe<br />

Already a subscriber? To make<br />

changes to your profile, visit<br />

inspired.<strong>ca</strong>/profile<br />

HAVE QUESTI<strong>ON</strong>S<br />

OR FEEDBACK?<br />

C<strong>ON</strong>TACT US:<br />

email compliments@sobeys.com<br />

telephone 1-866-672-0061<br />

mail <strong>Inspired</strong> Magazine<br />

c/o Sobeys Inc.<br />

1680 Tech Ave., Unit 1,<br />

Mississauga, <strong>ON</strong> L4W 5S9<br />

Here at <strong>Inspired</strong>, we love everything to do<br />

with fall – cozy sweaters, comforting food<br />

and even new schedules. This issue is<br />

packed with our favourite ways to savour<br />

the season – plus helpful solutions to ease<br />

your way back into an easy routine.<br />

In celebration of the harvest, we’ve<br />

dedi<strong>ca</strong>ted five pages to the delicious<br />

seasonal fruits and vegetables that<br />

you’ll find at your lo<strong>ca</strong>l Sobeys (page 10).<br />

We’ve highlighted our picks and chatted<br />

with producers to learn more about these<br />

lo<strong>ca</strong>l delights (page 14).<br />

To help you get organized, you’ll find easy<br />

and tasty make-ahead meals that use your<br />

freezer to its full potential (page 24).<br />

So whether you’re heading off to an evening<br />

class or your teenager needs to eat dinner<br />

before you get home, a delicious homemade<br />

meal <strong>ca</strong>n be ready in minutes.<br />

The kids are back at school and you need<br />

to keep the ideas coming to fill their<br />

bellies – in Season’s Best (page 6) you’ll<br />

find good food for lunch boxes, snacks<br />

and meals on the go.<br />

beet it<br />

Discover fall’s<br />

beautiful bounty<br />

PAGE 10<br />

welcome<br />

Savour the beauty<br />

and the bounty of fall!<br />

turkey on a roll<br />

Serve up a new kind<br />

of stuffed turkey<br />

PAGE 34<br />

Getting the most out of the season<br />

means staying energized. Rise and Shine<br />

(page 16) has smart tips to get you<br />

going from morning until night.<br />

Finally, we celebrate Thanksgiving and<br />

the great outdoors with a special meal<br />

served alfresco. In Give Thanks<br />

(page 34), we update the classics with<br />

a menu that offers fresh ways to treat<br />

the ones you’re grateful for.<br />

Here’s to the season,<br />

Samantha Shepherd, Editor<br />

we’d love to<br />

hear from you!<br />

Email us at editor@inspired.<strong>ca</strong><br />

you like us!<br />

Be our fan on<br />

facebook.com/sobeys<br />

great gourd<br />

Pumpkin stars in four<br />

sweet and savoury dishes<br />

PAGE 29<br />

inspired.<strong>ca</strong> 1


contents<br />

fall 2011<br />

new<br />

icon index<br />

Item is new in-store<br />

Find it in the freezer aisle<br />

Watch the video<br />

Visit us at inspired.<strong>ca</strong><br />

Email us your comments<br />

features<br />

16 RISE AND SHINE<br />

Foods and smart tips to keep<br />

you energized all day long<br />

24 READY, PREP, FREEZE<br />

Stock your freezer with delicious<br />

ready-to-heat-and-eat meals<br />

29 THE GREAT PUMPKIN<br />

Discover four great ways to enjoy<br />

this classic symbol of fall<br />

34 GIVE THANKS<br />

Celebrate Thanksgiving outside<br />

under the turning leaves<br />

41 SWEET MEETS SAVOURY<br />

Opposites really do attract in<br />

traditional baked goods<br />

in every issue<br />

6 SEAS<strong>ON</strong>’S BEST<br />

Turn to Sobeys for everything you<br />

need to make fall meals easier<br />

10 FRESH PICKS<br />

How to buy, store and use fall’s<br />

bounty: beets, turnips and apples<br />

18 M<strong>ON</strong>DAY TO FRIDAY<br />

Quick and tasty weeknight meals<br />

45 COOKING CLASS<br />

Learn to braise for incredibly<br />

tender results<br />

48 GOOD BUYS<br />

Clever ways to use up some of the<br />

leftover ingredients in this issue<br />

CHOCOLATE<br />

PRETZEL<br />

COOKIES<br />

PAGE 42<br />

find all the recipes<br />

from this issue<br />

Visit us at inspired.<strong>ca</strong>


AIR MILES ® news<br />

TURN OVER A NEW LEAF<br />

Redeem your points for over 1,000 amazing rewards that will help you get back into your busy fall<br />

routines. Check out our complete <strong>ca</strong>talogue at airmiles.<strong>ca</strong> and use these ideas to get you started.<br />

Shop and save<br />

Get the whole family routine-ready by<br />

stocking up on fall essentials like clothing,<br />

school supplies, books and music. Redeem<br />

your reward miles today for gift <strong>ca</strong>rds<br />

to your favourite stores.<br />

Get techni<strong>ca</strong>l<br />

Make work easier with the latest electronics<br />

and accessories. Whether you’re going back<br />

to school or back to work, you <strong>ca</strong>n redeem your<br />

reward miles for laptops, phones and printers<br />

to help you stay organized.<br />

Take some down time<br />

Treat the whole family to a fun, exciting and<br />

relaxing weekend. Redeem your reward miles<br />

for dinner and a movie or take advantage of<br />

the still-warm weather and redeem for any<br />

number of outdoor rewards.<br />

Learn how shopping at Sobeys and Foodland<br />

takes you closer to living your dreams.<br />

• Apply for a No Fee BMO® Sobeys AIR MILES MasterCard®* and collect reward miles even faster.<br />

As a welcome Bonus, you’ll receive 140 reward miles just for making your first <strong>ca</strong>rd purchase. You’ll also<br />

earn 3X reward miles at Sobeys and Foodland until November 18, 2011, and one reward mile for every<br />

$20 you spend everywhere else you use your <strong>ca</strong>rd. Visit bmosobeys.com for more information.<br />

• Every year, shoppers in Atlantic Canada redeem their reward miles for approximately $10 million<br />

in Sobeys and Foodland grocery certifi<strong>ca</strong>tes. Simply present your AIR MILES® Collector Card in-store<br />

every time you shop and you’ll earn one reward mile for every $20* spent in combined purchases<br />

each week, Friday to Thursday.<br />

ENROLL TODAY<br />

Start collecting reward miles today. Simply pick up an appli<strong>ca</strong>tion in-store or online at<br />

airmiles.<strong>ca</strong> and you’ll join more than 800,000 members, earning and redeeming for<br />

exciting rewards. So save up and redeem for your dream reward! Visit airmiles.<strong>ca</strong> or <strong>ca</strong>ll<br />

1-888-AIR-MILES (1-888-247-6453) to start collecting.<br />

Check out the next page for a<br />

selection of great products that will<br />

earn you up to 16 Bonus reward miles.<br />

*Excludes taxes, tobacco products, gift <strong>ca</strong>rds, bottle deposits, fluid dairy<br />

products, pharmacy, alcoholic beverages, fuel, lottery and any other<br />

non-discountable products. TM Trademarks of AIR MILES International<br />

Trading B.V. Used under license by LoyaltyOne, Inc. and Sobeys Capital, Inc.<br />

® Registered trademark of Bank of Montreal.<br />

®* Registered trademark of MasterCard International Incorporated.<br />

Used under license.


oost your AIR MILES ® account today!<br />

Stock up on these special products and you <strong>ca</strong>n earn even more<br />

reward miles – just by shopping at Sobeys.<br />

PERS<strong>ON</strong>AL PICKS<br />

GREAT START<br />

1<br />

new<br />

BUY 2<br />

Sensations by<br />

Compliments<br />

2<br />

Single Serve International Entrées<br />

250 g and receive<br />

Participating products are: Butter Chicken with Basmati Rice, Chicken Biryani with Basmati Rice,<br />

Thai Mango Chicken with Jasmine Rice<br />

BUY 1<br />

Compliments<br />

Cereal<br />

365–675 g and receive<br />

reward<br />

reward<br />

2 miles*<br />

1 mile*<br />

Participating products are: Maximum Raisin Bran, Bite-Sized Frosted Wheat, Wheat Squares,<br />

Crispy Rice, Oatie-O’s, Honey Nut Oatie-O’s, Frosted Corn Flakes, Fruity Hoops, Sugar Puffs<br />

*When you use your AIR MILES Collector Card. Offer valid until November 3, 2011. *When you use your AIR MILES Collector Card. Offer valid until November 3, 2011.<br />

1<br />

WARM AND DELICIOUS<br />

CHEESE PLEASE<br />

BUY 2<br />

Compliments<br />

Balance<br />

Participating products are: Apple & Cinnamon, Strawberry & Cream Flavour, Maple & Brown<br />

Sugar Flavour, Regular, Peaches & Cream Flavour<br />

*When you use your AIR MILES Collector Card. Offer valid until November 3, 2011.<br />

2 up to4<br />

BUY 2<br />

Compliments<br />

or Compliments<br />

Balance<br />

Instant Oatmeal products<br />

Stringable Cheeses<br />

360–480 g and receive<br />

168 or 336 g and receive<br />

reward<br />

reward<br />

2 miles*<br />

up to4miles*<br />

Participating products are: Mild Cheddar Flavour, Part Skim Mozzarella, Part Skim Mozzarella Twists<br />

*When you use your AIR MILES Collector Card. Offer valid until November 3, 2011.<br />

BE NUTTY<br />

3<br />

SPECIAL DELIVERY<br />

new<br />

BUY 3<br />

2<br />

Compliments<br />

Fibre Bars or Chewy Nut Bars<br />

175 g and receive<br />

reward<br />

2 miles*<br />

Participating products are: Oats & Peanut Butter Fibre Bars, Oats & Chocolate Fibre Bars,<br />

Peanut Sweet & Salty Chewy Nut Bars, Almond Sweet & Salty Chewy Nut Bars<br />

*When you use your AIR MILES Collector Card. Offer valid until November 3, 2011.<br />

BUY 2<br />

Compliments<br />

Frozen Pizzas<br />

475–900 g and receive<br />

5<br />

reward<br />

miles*<br />

5<br />

Participating products are: Buffalo Chicken Thin Crust, Philly Steak & Mushroom Thin Crust,<br />

Chicken Club Thin Crust, Deluxe Thin Crust, Pepperoni Rising Crust, 4 Meat Rising Crust<br />

*When you use your AIR MILES Collector Card. Offer valid until November 3, 2011.


save room<br />

FORmore<br />

Get the<br />

<strong>Inspired</strong> app<br />

on your iPad!<br />

Download our<br />

FREE app at<br />

inspired.<strong>ca</strong>/apps<br />

Get everyday meal solutions, delicious<br />

recipes and inspiring entertaining ideas<br />

emailed directly to you.<br />

Sign up for our NEW <strong>Inspired</strong> e-newsletter now!<br />

REGISTER<br />

online at<br />

inspired.<strong>ca</strong>/subscribe<br />

OR<br />

TEXT<br />

INSPIRED to<br />

79999<br />

Standard text messaging<br />

rates may apply<br />

OR<br />

SCAN<br />

this QR code<br />

with your<br />

smartphone<br />

iPad and Apple are trademarks of Apple Inc., registered in the U.S. and other countries<br />

inspired.<strong>ca</strong> 5


season’s<br />

BEST<br />

Head-of-the-class products<br />

from Sobeys that will keep you<br />

going this fall from the morning<br />

rush to the evening exhale<br />

morning<br />

GLORY<br />

Quick to the table, yummy<br />

on the run and just as<br />

comforting at home as at<br />

your desk – stay full and<br />

focused all morning by<br />

kick-starting your day with<br />

one of these balanced<br />

breakfasts<br />

$2.49<br />

make it wholesome,<br />

make it fast<br />

Enjoy a warm, soothing breakfast in seconds with<br />

Compliments Balance Instant Oatmeal single-serve<br />

packs, available in three flavours:<br />

Apple & Cinnamon,<br />

Maple & Brown Sugar and Peaches & Cream. With<br />

whole-grain rolled oats and at least 50% of your daily<br />

iron requirement per serving, it’ll help you stay sharp<br />

and energized. Simply add hot water, stir and enjoy.<br />

6 <strong>Inspired</strong> | FALL 2011


$2.49 - $3. 99<br />

Wake up<br />

to this<br />

classic brew<br />

shop<br />

CRUNCH TIME<br />

A source of<br />

eight essential<br />

nutrients per 1 cup<br />

(250 mL) serving<br />

All the classic flavours you love at great value – Compliments cereals<br />

are perfect for breakfast, as a crunchy snack on their own or as a<br />

sweet addition to trail mix or baked goods, including cookies and<br />

granola bars. Scoop up whole-grain Honey Nut Oatie-O’s, fat-free<br />

Fruity Hoops, high-fibre Maximum Raisin Bran or find a variety of<br />

other great tastes in-store. Get even more out of your cereals – look<br />

for inspiring recipes on specially marked boxes and get cooking!<br />

A BETTER CUP OF COFFEE<br />

Wake up to the rich aroma and<br />

robust, full-bodied flavour of<br />

Compliments Canadian Blend<br />

Coffee. It’s made with lightly<br />

roasted 100% Arabi<strong>ca</strong> beans for<br />

a taste that rivals any coffee shop<br />

brew, but leaves you with plenty<br />

of change in your pocket.<br />

make breakfast happen<br />

Prep the night before to minimize morning hustle<br />

• Set the table with bowls,<br />

spoons and cereal<br />

• Move breakfast ingredients<br />

(milk, juice, eggs) to the front<br />

of the refrigerator so they’re<br />

easy to grab<br />

• Organize packed lunches<br />

• Mix pan<strong>ca</strong>ke or waffle batter,<br />

cut fruit or cook scrambled eggs<br />

and place them in the refrigerator<br />

so they’re ready to go<br />

• Set the timer on the coffee<br />

machine or have the kettle<br />

filled and ready<br />

YUM <strong>ON</strong> THE RUN<br />

Skip your morning bagel run and pack<br />

a breakfast pita instead. Sensations by<br />

Compliments Toast’ems are a great base<br />

for cream cheese or jam and are loaded<br />

with yummy extras – Apple Cinnamon<br />

is made with naturally dried apples and<br />

raisins, and Muesli Multigrain is the<br />

perfect blend of grains and seeds.<br />

$2.49<br />

inspired.<strong>ca</strong> 7


lunch box<br />

HEROES<br />

Be<strong>ca</strong>use you <strong>ca</strong>n never have enough great<br />

brown bag solutions, we’ve got two smart ideas<br />

– one heat and serve, one homemade – to make<br />

it easy, tasty and fast<br />

Better than takeout,<br />

this entrée makes a<br />

yummy desk-side<br />

lunch your workmates<br />

will envy<br />

new<br />

MEAL IN MINUTES<br />

$2.49<br />

Enjoy a takeout lunch without leaving the office or breaking the bank with new Sensations<br />

by Compliments frozen single-serve international entrées. Fragrant Thai Mango Chicken<br />

with Jasmine Rice has a light fruity-savoury sauce, while Indian Butter Chicken with<br />

Basmati Rice is rich and creamy. Also try mild Chicken Biryani with Basmati Rice,<br />

with deliciously seasoned peas and red peppers.<br />

MAIN SQUEEZE<br />

Sensations by<br />

Compliments<br />

100% Pure &<br />

Natural Orange<br />

Juice is more<br />

delicious than your<br />

average juice box.<br />

A fresh lunch you <strong>ca</strong>n<br />

assemble in a snap but take<br />

the whole hour to enjoy<br />

$3. 99<br />

/8 pack<br />

new<br />

$4.49<br />

PULL SOME STRINGS<br />

Add <strong>ca</strong>lcium to meals with<br />

Compliments Balance Part Skim<br />

Mozzarella Stringable Cheese and<br />

Part Skim Mozzarella Twists.<br />

STACK ‘EM UP<br />

Pair Sensations<br />

by Compliments<br />

Oven Roasted<br />

Turkey Breast<br />

with Compliments<br />

Sliced Swiss,<br />

Havarti or Mild<br />

Cheddar Cheeses.<br />

$4. 99<br />

8 <strong>Inspired</strong> | FALL 2011


PIZZA<br />

night<br />

Grab a movie and cozy up to a<br />

great pizza starring seasoned<br />

chicken, gooey cheeses and a<br />

thin, crispy crust<br />

shop<br />

snack time<br />

5 grams<br />

of fibre in<br />

every bar!<br />

Tuck them in your purse or bring them in<br />

your backpack – these Compliments nibbles<br />

are so tasty, they won’t linger for long<br />

The best<br />

of both:<br />

tangy buffalo<br />

chicken<br />

and pizza!<br />

fabulous fibre<br />

Soft, chewy and even<br />

a little indulgent,<br />

you’d never guess each<br />

bar has 5 grams of fibre.<br />

Enjoy Oats & Chocolate<br />

and Oats & Peanut<br />

Butter Fibre Bars.<br />

$1. 7 9<br />

new<br />

new<br />

$2. 7 9<br />

sweet & salty<br />

Satisfy two cravings<br />

with one delicious<br />

Sweet & Salty Chewy<br />

Nut Bar in Almond<br />

and Peanut.<br />

out of the oven<br />

Move over takeout, there’s a tastier pizza<br />

in town. Compliments Buffalo Chicken<br />

Thin Crust Pizza balances generous<br />

portions of seasoned chicken with red<br />

bell peppers, green onions and a blend<br />

of mozzarella, Parmesan and provolone<br />

cheeses on a crispy crust. For more<br />

meat, try Philly Steak & Mushroom<br />

Thin Crust Pizza with seasoned beef,<br />

bacon, onions, mushrooms, part-skim<br />

mozzarella and cheddar or 4 Meat Rising<br />

Crust Pizza with pepperoni, Italian<br />

sausage, bacon and seasoned beef.<br />

classic snack<br />

For adults they’re<br />

nostalgic, for kids<br />

they’re simply delicious.<br />

Go for granola bars in<br />

Chewy Chocolate Chip<br />

and Apple Berry.<br />

$2. 7 9<br />

$1. 99<br />

fruity fuel<br />

Perfect as part of<br />

breakfast on the go or a<br />

pre-workout snack, each<br />

Apple & Cinnamon and<br />

Strawberry Cereal Bar<br />

contains 2 grams of fibre<br />

and sweet fruit flavour.<br />

new<br />

DO-IT-YOURSELF PIZZA<br />

Turn your kitchen into a gourmet<br />

pizzeria. Sensations by Compliments<br />

Stone Baked Pizza Crust & Sauce has<br />

a crispy, brick oven-baked crust and<br />

rich, authentic tomato sauce that’s<br />

ripe for your choice of toppings.<br />

need topping ideas?<br />

Search “Pizza” for delicious<br />

recipes at inspired.<strong>ca</strong><br />

inspired.<strong>ca</strong> 9


shop<br />

fresh picks<br />

Autumn’s vivid harvest brightens shorter<br />

days with hardy vegetables and fruit<br />

in rich sunset tones of ruby red, deep<br />

purple and warm gold. Discover them<br />

today at Sobeys.<br />

beets<br />

With their intense garnet colour, sweet, earthy taste and<br />

crisp texture, beets are a flavourful source of folate, vitamin C<br />

and potassium. To prep, trim edible greens off, leaving a 2-in.<br />

(5 cm) stem, then wash beets gently and roast, boil or steam<br />

whole to prevent colour loss. Add them peeled and then<br />

grated or diced to soups and salads, and sauté beet greens<br />

as a substitute for spinach.<br />

SHOPPING NOTES<br />

✓ Choose firm, small to medium beets up to 3 in. (8 cm) in<br />

diameter with smooth skin<br />

✓ Attached leaves should be deep green and fresh looking<br />

✓ Cover and store unwashed beets, with stems and roots<br />

still attached, in the refrigerator for up to one week<br />

Try our tangy<br />

Balsamic Beets<br />

on page 36<br />

10 <strong>Inspired</strong> | FALL 2011


Turnips shine in<br />

our Braised Beans<br />

on page 47<br />

turnips<br />

This humble root vegetable has a deli<strong>ca</strong>te sweet finish and is a source of<br />

vitamin C. Take cues from traditional potato preparation: wash and peel,<br />

then boil or steam turnips before mashing or puréeing with your preferred<br />

add-ins (like milk, butter, salt and pepper). They’re also good tossed in<br />

stir-frys or added to stews with other root vegetables.<br />

shopping notes<br />

✓ Choose turnips that feel firm and heavy for their size<br />

✓ Store unwashed turnips in a well-ventilated, cool area or refrigerate<br />

for up to two weeks<br />

did you know?<br />

According to Canada’s Food Guide,<br />

one serving of fruits or vegetables<br />

equals 1 ⁄2 cup (125 mL).<br />

inspired.<strong>ca</strong> 11


shop<br />

apples<br />

Juicy, crisp and delicious, apples are fall’s classic fruit. Choose from a<br />

number of lo<strong>ca</strong>l varieties, including Honeycrisp (available late September<br />

through December) and McIntosh for a tasty source of fibre and vitamin C.<br />

Raw apple is the simplest of snacks and <strong>ca</strong>n even help to keep your teeth<br />

and mouth fresh between meals. Bake apple pieces in muffins and<br />

crumbles or brush them with melted butter and grill them to enjoy<br />

their syrupy-sweet crunch.<br />

shopping notes<br />

✓ Choose apples that feel firm, reflect the best colour for<br />

their variety and have flawless, smooth skin<br />

✓ Store apples in a separate part of the refrigerator for up<br />

to one month – they naturally emit ethylene gas, which<br />

<strong>ca</strong>n <strong>ca</strong>use nearby fruits and vegetables to ripen quickly<br />

Savour their sweetness<br />

in our Apple Cider<br />

& Cheddar Tartlets<br />

on page 42<br />

12 <strong>Inspired</strong> | fall 2011


harvest<br />

CHOOSE<br />

the season<br />

ATLANTIC<br />

Head to Sobeys to harvest the best lo<strong>ca</strong>l<br />

varieties of vegetables this fall<br />

<strong>ca</strong>bbage family<br />

Why we love them: their tender<br />

crunch, deli<strong>ca</strong>te flavours and<br />

beautiful varieties<br />

How to use them: braise or blanch<br />

whole for soups and sides or chop<br />

raw for slaw<br />

What to buy: green, red, Savoy and<br />

napa <strong>ca</strong>bbage and bok choy with crisp,<br />

shiny leaves and a dense heart<br />

<strong>ca</strong>rrots<br />

Why we love them: their crisp<br />

texture and sweet, juicy flavour<br />

How to use them: roast with meat<br />

and other hardy vegetables or eat<br />

raw as a simple snack<br />

What to buy: rainbow and bunch<br />

orange <strong>ca</strong>rrots with firm, smooth<br />

skin and bright green leaves and<br />

Compliments Organic Carrots<br />

onions<br />

Why we love them: their mild<br />

sweetness makes them a meal staple<br />

How to use them: sauté or <strong>ca</strong>ramelize<br />

and use as a condiment, sprinkle over<br />

salads or use as a flavour base for<br />

soups and sauces<br />

What to buy: silverskin (in-store<br />

through September), white, yellow<br />

and sweet onions<br />

potatoes<br />

Why we love them: their<br />

comfort food status and<br />

cooking versatility<br />

How to use them: mash with<br />

milk, butter and seasonings,<br />

slice and fry for crispy<br />

homemade fries or bake<br />

whole and top with sour cream<br />

What to buy: red, round white<br />

(available until October), yellow<br />

and blue potatoes<br />

turnips<br />

Why we love them: their distinctive<br />

earthiness makes them a great<br />

pot vegetable<br />

How to use them: prepare as you<br />

would potatoes – boil or steam,<br />

then mash or purée with butter,<br />

salt and pepper; serve raw in<br />

salads or toss in a stir-fry<br />

What to buy: turnips that feel firm<br />

and heavy for their size<br />

winter squash<br />

Why we love them: their soft<br />

texture, warm colours and sweet,<br />

nutty taste<br />

How to use them: slice and fry<br />

for golden chips; bake, roast or<br />

purée for soup<br />

What to buy: acorn, spaghetti<br />

and butternut squash<br />

Availability dates may change by several weeks due<br />

to weather conditions and/or rarity of some varieties.<br />

inspired.<strong>ca</strong> 13


meet the<br />

producer<br />

Compliments vegetable grower Mark Sawler<br />

shares his family’s passion for produce and<br />

modern farming<br />

EVER W<strong>ON</strong>DER HOW SOBEYS<br />

<strong>ca</strong>rrots and turnips stay so fresh and<br />

crisp – even in the middle of winter?<br />

You <strong>ca</strong>n thank Compliments producer<br />

Mark Sawler’s father, Ron, founder of<br />

Sawler Farms in Annapolis Valley, N.S.,<br />

for inventing a jacketed cold-storage<br />

facility in the late 1960s.<br />

“My father’s invention helps our<br />

<strong>ca</strong>rrots and turnips retain their<br />

crispness so they <strong>ca</strong>n be sold all<br />

winter,” explains Sawler. Similar to<br />

today’s refrigerator crispers, the<br />

storage units use high-moisture air<br />

to cool vegetables and keep them<br />

fresh for a longer period of time,<br />

allowing them to be sold well after<br />

they are harvested.<br />

Just as his father did, Sawler<br />

sees technology as beneficial to<br />

the growth of his family’s farm<br />

and continues to use modern<br />

techniques to help produce a wide<br />

range of great-tasting, high-quality<br />

vegetables. Most recently, the Sawler<br />

family made improvements to their<br />

land by levelling and eliminating low<br />

spots on more than 700 acres. The<br />

new straight and even field rows help<br />

the farm grow a consistent supply<br />

of vegetables every year and make<br />

harvesting more efficient.<br />

Along with its <strong>ca</strong>rrots and<br />

mini-<strong>ca</strong>rrots, Sawler Farms is also<br />

known for its tasty turnip sticks.<br />

These baby-cut veggies are delicious<br />

as a raw snack, grated into salads<br />

or added to soups. “I personally like<br />

them oven roasted,” Sawler says.<br />

To maintain quality control,<br />

Sawler Farms packages all its <strong>ca</strong>rrots<br />

and turnip sticks on-site without<br />

preservatives or additives. They are<br />

then shipped to order as soon as<br />

possible to ensure only the best are<br />

delivered to stores – and to you.<br />

Find these sweet<br />

and juicy mini-<strong>ca</strong>rrots<br />

at a Sobeys near you!<br />

Compliments producer<br />

Mark Sawler<br />

14 <strong>Inspired</strong> | FALL 2011


®†<br />

GET 50 B<strong>ON</strong>US AIR MILES REWARD<br />

Plus, earn more AIR MILES reward miles every day:<br />

• 3X reward miles when you pay with your <strong>ca</strong>rdfor purchases at Sobeys & Foodland until<br />

November 18, 2011 2<br />

• 1 reward mile for every $20 you spend everywhere else you use your <strong>ca</strong>rd 3<br />

• Use your AIR MILES Collector <strong>ca</strong>rd at more than120 sponsors across Canada to earn even faster<br />

And you will enjoy all of this for NO ANNUAL FEE 4<br />

MILES 1<br />

just for making your first BMO ® Sobeys AIR MILES ®† MasterCard ®* purchase.<br />

APPLY TODAY!<br />

bmosobeys.com/offer<br />

and enter code: SA14<br />

1<br />

The Bonus AIR MILES reward miles will appear on your first statement following your first <strong>ca</strong>rd purchase. If you <strong>ca</strong>ncel your <strong>ca</strong>rd within 30 days of opening your account, the Bonus reward miles will be <strong>ca</strong>ncelled.<br />

2<br />

Limited time offer will expire on November 18, 2011. The 3X Bonus AIR MILES reward miles offer is awarded at a rate of 3 AIR MILES reward miles for every $20 spent on the BMO Sobeys AIR MILES MasterCard on<br />

qualifying purchases at participating Sobeys and Foodland lo<strong>ca</strong>tions in Newfoundland, Prince Edward Island, Nova Scotia and New Brunswick, and is based on the aggregate dollar value of those purchases in each<br />

appli<strong>ca</strong>ble statement period. The bonus reward miles will appear on your statement following the eligible purchases. After November 18, 2011, reward miles will be awarded at a rate of 1 reward mile for every $20<br />

spent on the <strong>ca</strong>rd. If you <strong>ca</strong>ncel your <strong>ca</strong>rd within 30 days of opening your account, all reward miles earned within that period will be <strong>ca</strong>ncelled.<br />

3<br />

Award of AIR MILES reward miles is made for purchases charged to your account (less refunds) and is subject to the Terms and Conditions of your BMO MasterCard Cardholder Agreement. The number of reward<br />

miles will be rounded down to the nearest whole number. Fractions of reward miles will not be awarded.<br />

4<br />

Ongoing interest rates, payment grace days and annual fees are subject to change. See your branch, or <strong>ca</strong>ll the Customer Contact Centre at 1-800-263-2263 for current rates and fees.<br />

®/TM<br />

Registered trade-marks of Bank of Montreal.<br />

®*/ *<br />

MasterCard and the MasterCard brand mark are registered trademarks and PayPass is a trademark of MasterCard International Incorporated.<br />

®†/†<br />

Trade-marks of AIR MILES International Trading B.V. Used under license by LoyaltyOne, Inc., Bank of Montreal and Sobeys Capital Incorporated.


eat well<br />

9AM<br />

SIP SMART<br />

For many people, coffee and tea are<br />

morning staples (and sometimes<br />

saviours). Both in moderation <strong>ca</strong>n<br />

perk you up. Health Canada suggests<br />

a maximum of 400 mg of <strong>ca</strong>ffeine a<br />

day for adults (black tea and filtered<br />

coffee typi<strong>ca</strong>lly contain 43 mg and<br />

179 mg per 250 mL respectively).<br />

Chocolate, most energy drinks and<br />

other snacks also contain <strong>ca</strong>ffeine, so<br />

keep track of your daily intake. If you<br />

prefer tea, drink it between meals;<br />

tea leaf tannins reduce the body’s<br />

ability to absorb vegetable-based<br />

iron, says Montreal-based registered<br />

dietitian Karine Levy.<br />

rise<br />

and shine<br />

From the time you kick off the covers until you pull them<br />

back up again, you’ll need energy to <strong>ca</strong>rry you through<br />

your busy day. We’ve got tips – from healthy eats to<br />

restful sleep – to keep you going from morning till night.<br />

7AM<br />

BRIGHTEN UP<br />

No matter what time your alarm clock wakes you,<br />

it’s actually your inner timekeeper, or cir<strong>ca</strong>dian<br />

clock, that really gets you going. Establish a routine<br />

by waking at the same time every day and opening<br />

the blinds. “Natural light early in the morning is an<br />

important cue for the cir<strong>ca</strong>dian clock,” says Dr. James<br />

MacFarlane, director of edu<strong>ca</strong>tion for Canada’s<br />

MedSleep network of clinics.<br />

7:30AM<br />

Get rolling<br />

Many people don’t think<br />

they’re hungry in the<br />

morning, but the truth<br />

is that they’re out of<br />

touch with their appetite,<br />

says Toronto-based<br />

registered dietitian Rosie<br />

Schwartz. “Eating breakfast<br />

within 15 to 30 minutes of<br />

waking is the best way to<br />

energize.” The first foods<br />

you eat affect your energy<br />

level throughout the day, so<br />

include at least three of the<br />

four food groups for the<br />

biggest boost – boiled eggs<br />

are an excellent source of<br />

protein as part of a quick<br />

and easy breakfast.<br />

16 <strong>Inspired</strong> | FALL 2011


12:30 PM<br />

Pass the protein<br />

Skipping a meal sends your energy plummeting. It’s important<br />

to choose foods that will keep you going through the day – and<br />

protein is key. Protein optimizes energy metabolism and immune<br />

function, while supporting muscles and organs. “It’s important to<br />

have protein every time you eat. You shouldn’t play <strong>ca</strong>tch-up with<br />

a 12-oz steak at the end of the day,” says dietitian Karine Levy.<br />

Try to have at least<br />

15 g of protein at every<br />

meal – keep bounce in your<br />

step by tossing chick peas into<br />

your salad at lunch<br />

5 PM<br />

3 PM<br />

SNACK FOR STAMINA<br />

It’s natural to feel peckish about<br />

two to three hours after a meal<br />

if you’re eating the right foods<br />

at the right times. Snacking well<br />

keeps your appetite in check and<br />

evens out energy lulls. “Snacks<br />

that combine protein and <strong>ca</strong>rbs<br />

provide energy and prevent<br />

sugar cravings,” says dietitian<br />

Karine Levy. To make the most<br />

of nibbling, spread peanut butter<br />

on apple slices or scoop cottage<br />

cheese with red pepper spears.<br />

stay energized!<br />

Get more easy tips at<br />

compliments.<strong>ca</strong>/snacksmarter<br />

Make a move<br />

Exercise increases endorphins – the happy<br />

hormones that boost energy and mood.<br />

“Stronger muscles <strong>ca</strong>n do more. Blood,<br />

oxygen and glucose metabolize faster<br />

in a body with high muscle mass. It’s like<br />

having a bigger engine,” says Dr. Jonathan<br />

Kerr, a family physician in Belleville, Ont.<br />

7PM<br />

Boost your iron<br />

intake with<br />

a handful of<br />

pumpkin seeds<br />

PUMP IR<strong>ON</strong><br />

Low iron equals low energy. Men need<br />

8 mg of iron per day, but women<br />

(aged 19 to 50) need a whopping<br />

18 mg for optimum energy. “Anemia<br />

[low iron] <strong>ca</strong>uses fatigue and decreases<br />

immunity. If you’re suffering from<br />

anemia, you <strong>ca</strong>n sleep for 12 hours<br />

and still feel tired,” says dietitian<br />

Karine Levy. Speak to your doctor if<br />

you suspect you’re low on iron and,<br />

in the meantime, try to increase<br />

it naturally with food – soybeans<br />

(edamame), lentils and pumpkin<br />

seeds are excellent sources of iron.<br />

10 PM<br />

RELAX & REST<br />

“Sleep deprivation is the most common reason for<br />

feeling tired – so many people aren’t getting enough<br />

rest,” Dr. James MacFarlane says. Set a regular bedtime<br />

and avoid heavy meals and strenuous activity in the<br />

evening. Reading is a good way to wind down, but<br />

forget about bringing your over-stimulating cellphone<br />

or laptop to bed.<br />

Most adults<br />

need 7 ½ hours of<br />

sleep a night to wake<br />

feeling energized<br />

inspired.<strong>ca</strong> 17


monday<br />

to friday<br />

Rule back-to-school with speedy<br />

and yummy weeknight suppers.<br />

Each meal is ready in 30 minutes<br />

and rings in at under $4 per plate.<br />

monday<br />

GREEK MEATBALL KABOBS<br />

PREP TIME: 10 min. TOTAL TIME: 30 min.<br />

SERVES: 4<br />

8 wooden skewers<br />

16 frozen Sensations by Compliments<br />

Angus Beef Meatballs<br />

2 zucchini, halved lengthwise and<br />

cut into 1-in. (2.5 cm) pieces<br />

1 red pepper, halved, seeded and cut<br />

into 1-in. (2.5 cm) pieces<br />

1<br />

⁄2 red onion, cut into 1-in. (2.5 cm) pieces<br />

1<br />

⁄4 cup (60 mL) Sensations by<br />

Compliments Greek Dressing with<br />

Feta Cheese & Kalamata Olives<br />

1<br />

⁄4 cup (60 mL) crumbled feta<br />

1<br />

⁄4 cup (60 mL) plain low-fat yogourt<br />

2 tbsp (30 mL) roughly chopped fresh<br />

Compliments Mint<br />

4 Compliments Balance Original<br />

In the Thin Buns<br />

1. Place skewers in water to soak. Set<br />

aside. In a resealable plastic bag, combine<br />

meatballs, zucchini, red pepper, red onion<br />

and dressing. Set aside for 10 min.<br />

2. Preheat oven to 425°F (220°C). To make<br />

dipping sauce for kabobs, combine feta,<br />

yogourt and mint in a small bowl. Set aside.<br />

3. Remove skewers from water and<br />

alternately thread meatballs and vegetables<br />

onto skewers. Roast in oven until meatballs<br />

are heated through and vegetables are<br />

tender-crisp, about 10 min. Serve with<br />

dipping sauce and warm thin buns.<br />

PER SERVING ( 1 ⁄4 OF THE RECIPE): 420 <strong>ca</strong>lories,<br />

20 g protein, 18 g total fat (7 g sat. fat),<br />

45 mg cholesterol, 45 g <strong>ca</strong>rbohydrates,<br />

5 g fibre, 8 g sugars, 850 mg sodium<br />

EACH<br />

READY IN<br />

30<br />

MIN.<br />

+<br />

$2.06<br />

per person<br />

18 <strong>Inspired</strong> | FALL 2011


quick dinners<br />

For easier grating,<br />

place ginger in<br />

the freezer a few<br />

hours before you<br />

need to use it<br />

$2.02<br />

per person<br />

tuesday<br />

STEAMED GINGER COD<br />

PACKETS WITH RICE &<br />

VEGETABLES<br />

Parchment paper is traditionally<br />

used to make this dish and we love<br />

its presentation, but foil offers a<br />

slightly faster cooking time, which<br />

is ideal for weeknights.<br />

PREP TIME: 15 min.<br />

TOTAL TIME: 30 min. SERVES: 4<br />

3 tbsp (45 mL) white vinegar<br />

1<br />

⁄2 tsp (2 mL) sugar<br />

1 tbsp (15 mL) Compliments Soya<br />

Sauce, 30% Less Salt<br />

1 tbsp (15 mL) freshly grated<br />

ginger<br />

4 Compliments Balance Wild<br />

Cod Fillets, thawed<br />

4 sheets of foil or parchment paper,<br />

approx. 13 × 13 in. (32 × 32 cm)<br />

2 cups (500 mL) cooked<br />

Compliments Balance Instant<br />

Long Grain Brown Rice<br />

6 green onions, thinly sliced<br />

lengthwise<br />

2 Compliments Organic Carrots,<br />

cut into matchsticks<br />

1<br />

⁄2 cup (125 mL) Sensations by<br />

Compliments Mandarin Ginger<br />

Vinaigrette<br />

1. Preheat oven to 425°F (220°C).<br />

Whisk together vinegar, sugar, soya<br />

sauce and ginger in a shallow dish.<br />

Place fish into marinade, turning to<br />

coat. Set aside.<br />

2. Fold each sheet of foil or<br />

parchment in half then open flat so<br />

each piece looks like an open book.<br />

Place cooked rice on one side of<br />

each book, avoiding the fold. Top<br />

rice with fish. Divide green onions<br />

and <strong>ca</strong>rrots among the packets, and<br />

drizzle with the vinaigrette and<br />

remaining marinade. Fold the empty<br />

side over the ingredients. Tightly seal<br />

the edges of foil or parchment.<br />

+<br />

3. Place packets on a baking sheet<br />

and bake in centre of oven until the<br />

fish is opaque and the vegetables are<br />

tender-crisp, about 8 min. (for foil)<br />

or 10 min. (for parchment paper).<br />

Carefully open one packet (watching<br />

out for steam) to check for doneness;<br />

fish should flake with a fork. Let<br />

stand 5 min. before serving.<br />

PER SERVING ( 1 ⁄4 OF THE RECIPE):<br />

280 <strong>ca</strong>lories, 23 g protein, 5 g total<br />

fat (0.4 g sat. fat), 40 mg cholesterol,<br />

36 g <strong>ca</strong>rbohydrates, 2 g fibre, 11 g<br />

sugars, 550 mg sodium<br />

Recipe costs are <strong>ca</strong>lculated by portion of the ingredient used for a full serving and include the cost of staple ingredients.<br />

Ingredient costs are based on the average national retail cost per product, excluding taxes, for a 52-week period, ending May 3, 2011.<br />

inspired.<strong>ca</strong> 19


wednesday<br />

SWEET CHILI PORK LETTUCE WRAPS<br />

PREP TIME: 15 min. TOTAL TIME: 30 min. SERVES: 4<br />

Place washed<br />

lettuce leaves in a<br />

side bowl and roll<br />

the wraps one<br />

at a time<br />

$3.10<br />

per person<br />

1 pork tenderloin (approx.<br />

1 lb/500 g), trimmed, thinly<br />

sliced crosswise<br />

1 tsp (5 mL) baking soda<br />

1 tsp (5 mL) Compliments Soya<br />

Sauce, 30% Less Salt, divided<br />

1 tbsp (15 mL) vegetable oil,<br />

divided<br />

1 tbsp (15 mL) freshly minced<br />

ginger<br />

8 oz (250 g) mushrooms, sliced<br />

2 cups (500 mL) sliced red<br />

peppers<br />

4 green onions, thinly sliced<br />

1<br />

⁄4 cup (60 mL) Compliments<br />

Sweet Chili Dipping Sauce<br />

1<br />

⁄4 cup (60 mL) water<br />

1 large head Boston or iceberg<br />

lettuce<br />

1<br />

⁄4 cup (60 mL) Compliments<br />

Seasoned Dry Roasted<br />

Peanuts, chopped (optional)<br />

20 <strong>Inspired</strong> | FALL 2011<br />

1. In a bowl, combine pork, baking<br />

soda and soya sauce. Set aside<br />

to marinate, 5 min.<br />

2. In a large non-stick skillet,<br />

heat 1 tsp (5 mL) oil over<br />

medium-high heat. Cook pork<br />

until browned, about 3 min.<br />

Transfer to a plate. Add<br />

remaining oil to the skillet and<br />

cook ginger, mushrooms and<br />

red pepper until softened, about<br />

3 min. Add pork, green onions,<br />

sweet chili sauce and water to the<br />

skillet. Cook, stirring, until pork is<br />

cooked through, about 4 min.<br />

3. Spoon pork mixture onto lettuce<br />

leaves, sprinkle with peanuts (if<br />

using). Roll up and enjoy with a side<br />

of rice or substitute flour tortillas<br />

for lettuce wraps, if desired.<br />

PER SERVING ( 1 ⁄4 OF THE RECIPE):<br />

300 <strong>ca</strong>lories, 30 g protein, 11 g total<br />

fat (2 g sat. fat), 60 mg cholesterol,<br />

19 g <strong>ca</strong>rbohydrates, 4 g fibre, 12 g<br />

sugars, 620 mg sodium<br />

download the shopping<br />

list for the week<br />

Visit inspired.<strong>ca</strong>


quick dinners<br />

mid-week<br />

kitchen break<br />

Instead of dialing up for takeout,<br />

give yourself a rest from cooking<br />

with delicious Sensations by<br />

Compliments restaurant-inspired,<br />

family-size entrées. Try tasteslike-homemade<br />

Meat Lasagna<br />

sided with savoury Compliments<br />

Texas Garlic Toast or Texas Garlic<br />

Parmesan Toast, or authenti<strong>ca</strong>lly<br />

flavoured Butter Chicken with<br />

Basmati Rice alongside stone-baked<br />

Sensations by Compliments Naan.<br />

Family-size at<br />

an amazing price !<br />

thursday<br />

HAM-WRAPPED CHICKEN WITH BALSAMIC <strong>ON</strong>I<strong>ON</strong>S<br />

This dish is inspired by a traditional Italian recipe that wraps the chicken with prosciutto<br />

to add flavour and tenderness, but our version uses ham for a more kid-friendly taste.<br />

PREP TIME: 5 min. TOTAL TIME: 30 min. SERVES: 4<br />

1<br />

⁄4 cup (60 mL) all-purpose flour<br />

1<br />

⁄4 tsp (1 mL) each salt and pepper<br />

4 large fresh Compliments Sage leaves<br />

2 boneless skinless chicken breasts<br />

(1 lb/500 g), each cut horizontally<br />

into 2 pieces<br />

4 thin slices Black Forest ham or<br />

prosciutto (approx. 3 oz/90 g)<br />

1 tbsp (15 mL) olive oil<br />

1<br />

⁄2 cup (125 mL) sliced onion<br />

1 cup (250 mL) Compliments Chicken<br />

Broth, 30% Less Sodium<br />

2 tbsp (30 mL) Sensations by Compliments<br />

Aged Balsamic Vinegar of Modena<br />

1. In a shallow dish, combine flour, salt and pepper.<br />

Set aside.<br />

2. Place 1 sage leaf on each piece of chicken and wrap<br />

with a piece of ham. Press gently to adhere. Dredge meat<br />

in the seasoned flour, tapping off the excess.<br />

3. In a large non-stick skillet, heat the oil over mediumhigh<br />

heat and cook the meat until golden brown and<br />

cooked through, about 4 min. per side. Transfer to a<br />

plate and keep warm. Add onion to skillet and cook until<br />

golden, about 8 min. Stir in broth and cook until liquid<br />

is reduced and slightly thickened, about 5 min. Stir in<br />

balsamic vinegar. Serve onion mixture over chicken.<br />

PER SERVING ( 1 ⁄4 OF THE RECIPE): 230 <strong>ca</strong>lories, 32 g<br />

protein, 6 g total fat (1 g sat. fat), 75 mg cholesterol, 11 g<br />

<strong>ca</strong>rbohydrates, 1 g fibre, 3 g sugars, 640 mg sodium<br />

Clean your plate<br />

with these<br />

perfect pairs !<br />

$3.11<br />

per person<br />

inspired.<strong>ca</strong> 21


quick dinners<br />

friday<br />

TURKEY BURGER PIZZA<br />

Customize the pizza based on your kids’<br />

favourite burger toppings – our testers<br />

loved bacon, pickles and mustard.<br />

PREP TIME: 7 min. TOTAL TIME: 30 min.<br />

SERVES: 4<br />

1 tsp (5 mL) vegetable oil<br />

1<br />

⁄2 onion, diced<br />

1 pkg (450 g) Compliments Balance<br />

Extra Lean Minced Turkey<br />

1<br />

⁄2 pkg (340 g) Compliments Thin<br />

Crust Pizza Crust & Sauce<br />

3 tbsp (45 mL) Compliments<br />

Tomato Ketchup<br />

1 cup (250 mL) Compliments<br />

Cheddar & Part Skim Mozzarella<br />

Shredded Cheeses<br />

1 small Roma tomato, thinly sliced<br />

1<br />

⁄4 cup (60 mL) sliced red onion<br />

1<br />

⁄4 cup (60 mL) Compliments Bread &<br />

Butter Pickles, drained (optional)<br />

1 cup (250 mL) shredded<br />

romaine lettuce<br />

$3.13<br />

per person<br />

1. Preheat oven to 400°F (200°C). In<br />

a large non-stick skillet, heat oil over<br />

medium-high heat. Cook the onion until<br />

tender, about 5 min. Add turkey, breaking<br />

up pieces with the back of a spoon. Cook<br />

until browned, about 8 min. Set aside.<br />

2. Place pizza crust on a baking sheet.<br />

In a small bowl, combine tomato sauce<br />

packet with ketchup. Spread over crust.<br />

Top with turkey mixture, cheese, tomato<br />

slices, red onion and pickles (if using).<br />

Bake on middle rack of oven until crust<br />

is golden and cheese is melted and<br />

bubbling, about 10 min.<br />

3. Slice and serve topped with<br />

shredded lettuce.<br />

PER SERVING ( 1 ⁄4 OF THE RECIPE):<br />

490 <strong>ca</strong>lories, 32 g protein, 14 g total fat<br />

(5 g sat. fat), 80 mg cholesterol, 58 g<br />

<strong>ca</strong>rbohydrates, 3 g fibre, 9 g sugars,<br />

930 mg sodium<br />

+<br />

22 <strong>Inspired</strong> | FALL 2011


simple solutions<br />

dine & dash<br />

Fast <strong>ca</strong>n also mean delicious. Skip the prep<br />

and indulge in a comforting dinner made fresh,<br />

just for you, at your neighbourhood Sobeys.<br />

Eat Well.<br />

Treat yourself to an<br />

Italian-inspired dinner from<br />

the comfort of home<br />

PASTA PR<strong>ON</strong>TO<br />

For a restaurant-style dinner that’s<br />

ready in minutes, serve up Gourmet<br />

Minute Family Size Penne Alfredo<br />

with Chicken. It’s made with al dente<br />

penne, tossed with creamy alfredo<br />

sauce and shredded 100% Parmesan<br />

cheese and topped with fully cooked<br />

strips of tender chicken.<br />

get stuffed<br />

Make weeknights feel special with Butcher’s Own<br />

Ready-to-Cook Cranberry and Mushroom Stuffed<br />

Pork Tenderloin, available oven-ready for your<br />

convenience. Find all of the Butcher’s Own Ready-to-<br />

Cook Dishes, including chicken, beef and pork, in the<br />

Meat Department and let us help you get a delicious<br />

dinner on the table quickly.<br />

Slice it up.<br />

On your next pizza night, don’t order<br />

in – instead, take out. Pick up a pizzeriastyle<br />

12" Gourmet Minute Take & Bake<br />

Pizza made with a tender rising crust<br />

and all of your favourite toppings. Or<br />

try classic Meat Lover’s Pizza, covered<br />

with dry-cured pepperoni, Italian<br />

sausage, ground beef, crumbled bacon<br />

and gooey mozzarella cheese.<br />

SALAD SOLUTI<strong>ON</strong><br />

Made with crispy romaine lettuce,<br />

shredded 100% Parmesan cheese,<br />

real bacon and crunchy croutons,<br />

Gourmet Minute Family Size Caesar<br />

Salads (dressed with Caesar or Caesar<br />

Light vinaigrette) are large enough for<br />

everyone to get his or her share.<br />

Buy $10 worth of<br />

Gourmet Minute Family<br />

Size Pastas or Salads<br />

and get 5 AIR MILES<br />

reward miles<br />

inspired.<strong>ca</strong> 23


eady, prep,<br />

freeze!<br />

Give<br />

the cold shoulder to what’s-for-supper<br />

stress with warm and comforting makeahead<br />

meals. Easy to prep and customize<br />

to your needs, these clever recipes make<br />

the most of the time you do have to cook so<br />

you <strong>ca</strong>n reap the rewards when you don’t.<br />

full meal fast<br />

Pre-cooked rice and curry sauce means<br />

this homemade meal comes together quickly,<br />

allowing you plenty of time to enjoy it<br />

bag it up<br />

For easy storage, place the bag of curry<br />

flat on a baking sheet in the freezer<br />

until frozen, about 1 hour. The flat bag<br />

slips easily into freezer spaces. Keep<br />

the curry and rice bags together in one<br />

larger freezer bag, clearly labelled with<br />

reheating instructions so that anyone<br />

<strong>ca</strong>n make this meal.<br />

feed<br />

your crowd<br />

All of these recipes<br />

<strong>ca</strong>n be easily doubled<br />

or tripled to serve<br />

4 or 6.<br />

web exclusive<br />

Get more make-ahead<br />

recipes at inspired.<strong>ca</strong><br />

24 <strong>Inspired</strong> | FALL 2011


fill your freezer<br />

COC<strong>ON</strong>UT SHRIMP CURRY<br />

Regular coconut milk mixed with a little<br />

water cuts the fat but not the flavour, while<br />

frozen vegetables are a great time saver.<br />

PREP TIME: 5 min.<br />

TOTAL TIME: 40 min. (from frozen);<br />

25 min. (from fresh) SERVES: 2<br />

1 tsp (5 mL) vegetable oil<br />

4 tsp (20 mL) Thai green curry paste<br />

2 tsp (10 mL) freshly chopped ginger<br />

1<br />

⁄2 onion, sliced<br />

1<br />

⁄4 cup (60 mL) coconut milk<br />

1<br />

⁄4 cup (60 mL) water<br />

2 cups (500 mL) frozen Compliments<br />

Asian Style Stir-Fry vegetables<br />

1<br />

⁄2 pkg (227 g) Sensations by Compliments<br />

Uncooked Extra Jumbo Black Tiger<br />

Shrimp ( 16 ⁄20 ct), peeled<br />

1<br />

⁄2 cup (125 mL) fresh Compliments<br />

Basil, chopped<br />

1<br />

⁄2 cup (125 mL) Sensations by<br />

Compliments Jasmine Rice<br />

1. Heat oil in a large non-stick skillet over<br />

medium-high heat. Add curry paste and<br />

ginger and cook until fragrant, about<br />

30 sec. Add onion and cook until softened<br />

and golden, about 5 min. Stir in coconut<br />

milk and water, remove from heat and cool<br />

completely. Add the frozen vegetables,<br />

shrimp and basil and transfer to a<br />

resealable plastic bag or container.<br />

2. Cook rice according to package<br />

directions and spread on a baking sheet<br />

to cool. Place rice in a resealable plastic<br />

bag and store with curry in the freezer.<br />

3. To serve, place curry mixture in a<br />

large non-stick skillet over medium heat,<br />

cover and cook until the sauce is heated<br />

through and the shrimp are pink and<br />

opaque, about 15 min. from frozen or<br />

10 min. if cooking from fresh. Meanwhile,<br />

place rice in a covered microwave-safe<br />

bowl, heat for 2 min. on HIGH. Stir, heat<br />

for another 2 min. and stir again. Check<br />

temperature and heat an additional<br />

1 min. if needed.<br />

PER SERVING ( 1 ⁄2 OF THE RECIPE):<br />

430 <strong>ca</strong>lories, 24 g protein, 11 g total fat<br />

(6 g sat. fat), 235 mg cholesterol,<br />

58 g <strong>ca</strong>rbohydrates, 5 g fibre, 5 g sugars,<br />

950 mg sodium<br />

watch the video<br />

at inspired.<strong>ca</strong><br />

freeze right<br />

To help preserve the freshness<br />

of your frozen foods, pack them<br />

in thick, sturdy and economi<strong>ca</strong>l<br />

Compliments Freezer Bags.<br />

instant comfort food<br />

A tasty supper staple with a twist that’s wrapped individually<br />

and makes a meal for one – or two or four – in a snap<br />

BAC<strong>ON</strong>-WRAPPED MINI MEATLOAF<br />

The addition of grated <strong>ca</strong>rrot to the mix is a smart way to work in veggies, while bacon<br />

helps keep the patties moist while frozen.<br />

PREP TIME: 10 min. TOTAL TIME: 1 hour and 5 min. (from frozen); 1 hour (from fresh) MAKES: 4<br />

1 tsp (5 mL) vegetable oil<br />

1 cup (250 mL) peeled,<br />

coarsely grated<br />

Compliments Organic<br />

Carrots<br />

1<br />

⁄2 onion, finely chopped<br />

1 garlic clove, minced<br />

1<br />

⁄2 lb (250 g) extra lean<br />

minced turkey<br />

1 egg, lightly beaten<br />

1<br />

⁄4 cup (60 mL) finely<br />

chopped parsley<br />

1<br />

⁄4 cup (60 mL) seasoned<br />

breadcrumbs<br />

2 tbsp (30 mL)<br />

Compliments Chili Sauce<br />

4 strips Compliments<br />

Naturally Smoked Bacon,<br />

50% Less Salt<br />

1. In a large non-stick skillet, heat oil over medium heat.<br />

Cook <strong>ca</strong>rrots and onion until tender and golden, about<br />

5 min. Stir in garlic and cook 1 min. Set aside to cool.<br />

2. In a bowl, use your hands to combine the turkey, egg,<br />

parsley, breadcrumbs, chili sauce and the cooled onion<br />

mixture until just blended. Do not overwork or the mixture<br />

will become tough when cooked. Divide into 4 equal<br />

portions and shape each into a thick patty, about 3 in.<br />

(8 cm) across. Wrap a slice of bacon around the edge of<br />

each patty. To freeze, wrap individual patties in plastic wrap<br />

and store in a resealable plastic freezer bag.<br />

3. Remove plastic wrap from frozen patties and place them<br />

on a greased, rimmed baking sheet and bake in a preheated<br />

375°F (190°C) oven until cooked through and patties reach<br />

an internal temperature of 165°F (74°C), 40 to 45 min. If<br />

baking from fresh, cook 35 to 40 min. Serve with baked<br />

sweet potatoes and steamed broccolini, if desired.<br />

PER SERVING ( 1 ⁄4 OF THE RECIPE): 180 <strong>ca</strong>lories, 14 g protein,<br />

9 g total fat (2.5 g sat. fat), 80 mg cholesterol, 11 g<br />

<strong>ca</strong>rbohydrates, 2 g fibre, 4 g sugars, 370 mg sodium<br />

inspired.<strong>ca</strong> 25


fill your freezer<br />

super solo meal<br />

Roll up and freeze these single-serve burritos and they’ll<br />

be ready any time – for lunch, supper or even a quick snack<br />

MAKE-AHEAD CHICKEN BURRITOS<br />

To reduce prep time, use a pre-cooked rotisserie chicken or leftovers from the refrigerator.<br />

PREP TIME: 5 min. TOTAL TIME: 27 to 43 min. (from frozen); 26 to 31 min. (from fresh) MAKES: 2<br />

1 tsp (5 mL) vegetable oil<br />

1 boneless skinless chicken<br />

breast (approx. 1 ⁄2 lb/250 g),<br />

cut horizontally into 2 pieces<br />

1<br />

⁄4 cup (60 mL) chopped<br />

green onion<br />

1<br />

⁄4 cup (60 mL) Compliments<br />

Medium Chunky Salsa<br />

2 large Compliments Whole<br />

Wheat Flour Tortillas<br />

1<br />

⁄4 cup (60 mL) Sensations by<br />

Compliments Finely Shredded<br />

Tex-Mex Cheese Blend<br />

it’s a wrap<br />

Place a strip of filling down<br />

centre of tortilla. Fold up bottom<br />

and hold. Fold one long side over<br />

filling and hold. Fold over other<br />

long side making sure folds<br />

are tight.<br />

1. In a large non-stick skillet, heat oil over medium-high heat. Cook<br />

chicken, covered, until browned and cooked through, about 12 min.<br />

Cool slightly and shred. Transfer to a bowl and mix with onion and salsa.<br />

2. Divide mixture evenly between tortillas. Sprinkle with cheese. Fold<br />

in sides and roll up to enclose filling. Wrap individually in parchment<br />

paper and store in a resealable plastic freezer bag to freeze.<br />

3. To serve, microwave one at a time on HIGH until the filling is hot,<br />

about 2 min. from frozen or 1 min. from fresh. Let stand at least 2 min.<br />

before eating. Alternatively, remove parchment, wrap in foil and bake<br />

in a 350°F (180°C) oven for about 20 min. from frozen, or cook<br />

unwrapped in a panini press, grill pan or skillet until tortilla is golden,<br />

filling is hot and cheese is melted, about 8 min. from fresh.<br />

PER SERVING (1 BURRITO): 410 <strong>ca</strong>lories, 34 g protein, 15 g total fat<br />

(4.5 g sat. fat), 75 mg cholesterol, 35 g <strong>ca</strong>rbohydrates, 3 g fibre,<br />

2 g sugars, 810 mg sodium<br />

7<br />

ways to<br />

keep your<br />

cool<br />

Follow our smart tips for<br />

freezing food and you’ll<br />

never go hungry again<br />

1 save your fruit<br />

Freeze ripe berries for easy<br />

smoothies and overripe bananas<br />

for yummy baking.<br />

2 make extra<br />

When rolling meatballs or stirring<br />

up a batch of soup, make extra to<br />

speed up future meals.<br />

3 portion it out<br />

Store single portions of ground<br />

meat, soup or sauce to make solo<br />

suppers a snap.<br />

4 flip it<br />

Store ice cream upside down to<br />

prevent ice crystals from forming<br />

on the top.<br />

5 lay it down<br />

Pour soups and sauces into bags<br />

and place them on a baking sheet<br />

in the freezer – they will freeze flat<br />

for easy stacking and storing.<br />

6 save it for later<br />

Most pre-cooked foods and<br />

leftovers <strong>ca</strong>n be stored in the<br />

freezer for two to three months,<br />

while fresh vegetables will keep<br />

for up to 12 months. Remember<br />

to label all containers with the<br />

date the item was frozen.<br />

7 protect it<br />

To avoid freezer burn, use heavyduty<br />

freezer bags and containers<br />

and squeeze out or minimize the<br />

air trapped inside. Freezer burn<br />

happens when cold air dehydrates<br />

food, making it hard and frosty.<br />

It may alter the taste of food but<br />

it’s not harmful.<br />

Don’t forget<br />

to include<br />

the date<br />

you froze it<br />

26 <strong>Inspired</strong> | FALL 2011


one-pan supper<br />

A complete meal that goes from freezer to oven,<br />

it makes a perfect gift for new parents or homeowners<br />

in need of a quick and delicious dish<br />

SALM<strong>ON</strong> BROCCOLI GRATIN<br />

PREP TIME: 5 min. TOTAL TIME: 55 min. (from frozen); 45 min. (from fresh)<br />

SERVES: 2<br />

2 small Yukon Gold potatoes<br />

1 tsp (5 mL) vegetable oil<br />

1<br />

⁄2 onion, sliced<br />

2 garlic cloves, minced<br />

1<br />

⁄2 tsp (2 mL) each salt and pepper<br />

1 cup (250 mL) sliced<br />

portabella mushrooms<br />

1 cup (250 mL) frozen<br />

Compliments Cut Broccoli<br />

2 frozen Compliments Balance<br />

Wild Pacific Pink Salmon Fillets<br />

1<br />

⁄4 cup (60 mL) grated Gruyère or<br />

cheddar cheese<br />

freezer dos and don’ts<br />

DO<br />

• Organize and take<br />

inventory of your freezer<br />

• Keep the temperature<br />

at or below 0°F (-18°C)<br />

• Before freezing, wait<br />

until cooked food has<br />

cooled then divide into<br />

smaller containers,<br />

all labelled with<br />

recipe name, cooking<br />

instructions and date<br />

the item was frozen<br />

D<strong>ON</strong>’T<br />

• Freeze cream, sour<br />

cream or mayonnaise –<br />

they tend to separate<br />

when thawed<br />

• Leave food on the<br />

counter to thaw.<br />

Always defrost in<br />

the refrigerator or<br />

microwave.<br />

• Refreeze food once<br />

it has been thawed<br />

or reheated<br />

1. Prick potatoes all over with a fork and microwave on HIGH until tender,<br />

about 3 min. Cool and slice thinly. Set aside.<br />

2. In a large non-stick skillet, heat oil over medium-high heat. Cook the<br />

onion until golden, about 5 min. Stir in garlic, salt, pepper and mushrooms.<br />

Cook until no liquid remains, about 5 min. Cool completely.<br />

3. Arrange reserved sliced potatoes in a greased 5 × 8-in. (12 × 20 cm) freezerproof<br />

and ovensafe baking dish. Top with the broccoli, mushroom-onion<br />

mixture and the salmon. Sprinkle with cheese, cover with foil and freeze.<br />

4. Bake uncovered in a preheated 400°F (200°C) oven until the cheese<br />

is golden, the salmon flakes with a fork and the vegetables are tender,<br />

about 35 min. from frozen or 25 min. if baking from fresh. Let stand<br />

5 min. before serving.<br />

PER SERVING ( 1 ⁄2 OF THE RECIPE): 340 <strong>ca</strong>lories, 30 g protein,<br />

11 g total fat (3 g sat. fat), 65 mg cholesterol,<br />

31 g <strong>ca</strong>rbohydrates, 4 g fibre, 3 g sugars,<br />

830 mg sodium<br />

all for one, one for all<br />

This layered recipe <strong>ca</strong>n easily be doubled.<br />

To change up colour and texture, substitute<br />

1<br />

⁄2 cup (125 mL) of <strong>ca</strong>uliflower for the broccoli.<br />

inspired.<strong>ca</strong> 27


fill your freezer<br />

make it fast with<br />

frozen helpers<br />

Smart ingredients that<br />

help pull these recipes<br />

together quickly<br />

time saver<br />

Bake, wrap and freeze<br />

muffins individually for<br />

a quick breakfast.<br />

BEST FOR<br />

Icy morning<br />

smoothies<br />

and baked<br />

goods<br />

BEST FOR<br />

Stir-frys,<br />

pastas and<br />

soups<br />

breakfast on the go<br />

This bake-and-freeze recipe will give you warm and wholesome<br />

muffins in 60 seconds<br />

BEST FOR<br />

Snacks,<br />

pastas,<br />

stir-frys<br />

and rice<br />

dishes<br />

FRENCH TOAST MUFFINS<br />

To freeze now and bake later, place the muffin tin in the freezer until batter is solid and remove<br />

“pucks” to a freezer bag for storage (they don’t have to be wrapped individually). Bake from frozen<br />

either in a muffin tin or on a baking sheet.<br />

PREP TIME: 5 min. TOTAL TIME: 40 min. (from frozen); 35 min. (from fresh) MAKES: 12 muffins<br />

3 eggs<br />

1 1 ⁄2 cups (375 mL) 1% milk<br />

1<br />

⁄3 cup (75 mL) sugar<br />

1 tbsp (15 mL) Sensations by<br />

Compliments Pure Vanilla Extract<br />

1 tsp (5 mL) ground cinnamon<br />

10 slices Compliments Balance Multi<br />

Whole Grain Bread, cubed<br />

1 cup (250 mL) frozen<br />

Compliments Wild Jumbleberry<br />

Fruit Blend<br />

2 tbsp (30 mL) Sensations by<br />

Compliments Pure Maple Syrup<br />

1. In a bowl, whisk together eggs, milk, sugar, vanilla and cinnamon<br />

until well combined. Add cubed bread and toss gently until the egg<br />

mixture is absorbed. Add berries and toss gently to combine.<br />

2. Divide muffin mixture evenly into a greased muffin tin and<br />

drizzle with maple syrup. Bake in the centre of a preheated 375°F<br />

(190°C) oven for 25 min. Cool completely then wrap individually<br />

in plastic wrap and store in a resealable plastic bag or container<br />

to freeze. To reheat frozen muffins, remove plastic wrap and<br />

place in microwave on defrost for 1 min. If desired, drizzle warm<br />

muffins with a little more maple syrup before serving.<br />

PER SERVING (1 MUFFIN): 150 <strong>ca</strong>lories, 7 g protein, 2 g total fat<br />

(0.5 g sat. fat), 50 mg cholesterol, 27 g <strong>ca</strong>rbohydrates, 2 g fibre,<br />

11 g sugars, 190 mg sodium<br />

BEST FOR<br />

Starring<br />

as a quick<br />

main dish<br />

28 <strong>Inspired</strong> | FALL 2011


seasonal flavour<br />

the great<br />

pumpkin<br />

It’s a symbol of the season, <strong>ca</strong>rved and displayed<br />

for decoration every year. But pumpkin is so much<br />

more than a s<strong>ca</strong>ry face. Sharpen your knives and<br />

enjoy this gourd’s goodness in four fresh recipes.<br />

Pumpkin<br />

Curry<br />

recipe page 32<br />

on the<br />

cover<br />

inspired.<strong>ca</strong> 29


HOW TO:<br />

slice & dice<br />

Master the art of pumpkin cutting<br />

with these simple steps.<br />

1. Use a classic 8- to 10-in. (20 to 25 cm)<br />

chef’s knife to cut around stem – remove<br />

and dis<strong>ca</strong>rd. Next, cut the pumpkin into<br />

wedges by following the ridges as a guide.<br />

2. Remove seeds with a spoon and peel off<br />

the remaining skin using the chef’s knife.<br />

3. Cut flesh into large chunks and use<br />

immediately or wrap in plastic wrap and<br />

store in the refrigerator for up to three days.<br />

Warm and inviting,<br />

with just the<br />

right amount<br />

of crunch<br />

Pumpkin Soup<br />

with Apple-<br />

Walnut Topping<br />

RECIPE PAGE 32


seasonal flavour<br />

Pumpkin purée<br />

imparts rich colour<br />

and makes this <strong>ca</strong>ke<br />

delightfully moist<br />

Pumpkin & Rum<br />

Raisin Cake<br />

recipe page 32<br />

how to:<br />

pumpkin purée<br />

Take pumpkin beyond fall by making extra purée<br />

to store in the freezer.<br />

1. Preheat oven to 400°F (200°C). Choose a small to medium<br />

sugar pumpkin – they tend to have more tender and succulent<br />

flesh. Remove and dis<strong>ca</strong>rd stem. Cut pumpkin in half lengthwise.<br />

Use a spoon to remove seeds and set them aside to roast later.<br />

Place pumpkin halves, cut side down, on a large baking sheet.<br />

Roast for about 1 hour or until flesh is tender when pricked with<br />

a fork. Let cool.<br />

2. Scoop out cooked pumpkin flesh and transfer to a food<br />

processor. Process until smooth. Purée <strong>ca</strong>n be stored for up<br />

to 24 hours in the refrigerator and six months in the freezer.<br />

inspired.<strong>ca</strong> 31


savour<br />

your seeds!<br />

Clean and dry seeds, then drizzle<br />

with olive oil. Season with salt<br />

or spice things up with paprika or<br />

cumin. Bake in a 300°F (150°C)<br />

oven until golden, 35 min.<br />

PUMPKIN CURRY<br />

For a milder curry, reduce ginger to 1 tbsp<br />

(15 mL) and curry powder to 2 tsp (10 mL).<br />

PREP TIME: 15 min. TOTAL TIME: 35 min.<br />

SERVES: 4<br />

1 small onion, chopped<br />

2 garlic cloves, peeled and crushed<br />

2 tbsp (30 mL) <strong>ca</strong>nola oil<br />

2 tbsp (30 mL) freshly grated ginger<br />

6 cups (1.5 L) peeled, diced pumpkin<br />

4 tsp (20 mL) Compliments Curry Powder<br />

1<br />

⁄4 tsp (1 mL) each salt and pepper<br />

3 tbsp (45 mL) tomato paste<br />

1 1 ⁄2 cups (375 mL) Compliments Chicken<br />

Broth, 30% Less Sodium<br />

1 cup (250 mL) <strong>ca</strong>nned Compliments<br />

Chick Peas, drained and rinsed<br />

1<br />

⁄4 cup (60 mL) Compliments Seedless<br />

Thompson Raisins<br />

1<br />

⁄4 cup (60 mL) Compliments<br />

Slivered Almonds<br />

2 tbsp (30 mL) chopped fresh cilantro<br />

1. Using a food processor, purée the onion<br />

and garlic into a paste. Heat the oil in a large<br />

saucepan over medium-high heat. Stir in the<br />

onion-garlic paste and ginger. Cook until<br />

most of the moisture evaporates. Stir in the<br />

pumpkin, curry powder, salt and pepper and<br />

cook for 1 min. Mix in the tomato paste and cook<br />

another 2 to 3 min.<br />

2. Add the broth, cover loosely and keep to a<br />

low simmer. Cook until the pumpkin is tender<br />

and the sauce has thickened slightly, 10 to<br />

12 min. Stir in the chick peas, cook until<br />

heated through, 2 to 3 min.<br />

3. Garnish each bowl with raisins, almonds<br />

and cilantro and serve with Sensations by<br />

Compliments Basmati Rice.<br />

PER SERVING ( 1 ⁄4 OF THE RECIPE): 390 <strong>ca</strong>lories,<br />

14 g protein, 12 g total fat (1 g sat. fat), 0 mg<br />

cholesterol, 56 g <strong>ca</strong>rbohydrates, 10 g fibre,<br />

12 g sugars, 650 mg sodium<br />

PUMPKIN & RUM RAISIN CAKE<br />

PREP TIME: 10 min., plus soaking time<br />

TOTAL TIME: 1 hour and 15 min. SERVES: 16<br />

1 cup (250 mL) Compliments Seedless<br />

Thompson Raisins<br />

1<br />

⁄4 cup (60 mL) amber or dark rum,<br />

or apple juice<br />

1<br />

⁄4 cup (60 mL) warm water<br />

4 eggs<br />

1 cup (250 mL) brown sugar, firmly packed<br />

1<br />

⁄2 cup (125 mL) <strong>ca</strong>nola oil<br />

2 cups (500 mL) pumpkin purée<br />

(recipe on page 31)<br />

3 cups (750 mL) all-purpose flour<br />

1 tbsp (15 mL) baking powder<br />

1 tsp (5 mL) Compliments Ground<br />

Cinnamon<br />

1<br />

⁄2 tsp (2 mL) Compliments Ground Nutmeg<br />

1<br />

⁄2 tsp (2 mL) salt<br />

1<br />

⁄2 cup (125 mL) Compliments<br />

Chopped Pe<strong>ca</strong>ns<br />

GLAZE<br />

Raisin-soaking liquid<br />

1 tsp (5 mL) Sensations by Compliments<br />

Pure Vanilla Extract<br />

2 cups (500 mL) icing sugar<br />

1. Soak the raisins in the rum or juice mixed<br />

with warm water.<br />

2. Preheat oven to 350°F (180°C). Grease<br />

a Bundt <strong>ca</strong>ke pan. Set aside. Using a<br />

mixer, beat the eggs, sugar and oil until<br />

frothy. Blend in the pumpkin purée<br />

until smooth. Set aside.<br />

3. In a bowl, sift together the flour, baking<br />

powder, spices and salt. Stir the dry<br />

ingredients into the pumpkin mixture until<br />

just combined. Strain the soaked raisins,<br />

reserving the liquid. Mix the raisins and<br />

pe<strong>ca</strong>ns into the <strong>ca</strong>ke batter.<br />

4. Spread the batter into the prepared pan.<br />

Bake in centre of oven until a skewer inserted<br />

into the deepest part of the <strong>ca</strong>ke comes out<br />

clean, about 55 min. Allow the <strong>ca</strong>ke to cool on<br />

a wire rack for 10 min. then gently remove it<br />

from the pan and cool to room temperature<br />

on a wire rack. Meanwhile, in a small mixing<br />

bowl, combine 3 tbsp (45 mL) reserved<br />

raisin-soaking liquid and vanilla; add icing<br />

sugar and blend into a smooth glaze. If needed,<br />

thin glaze with more raisin liquid, adding 1 ⁄4 tsp<br />

(1 mL) at a time. Pour or brush the glaze over<br />

the <strong>ca</strong>ke two or three times, allowing each<br />

layer to set before adding the next.<br />

PER SERVING ( 1 ⁄16 OF THE RECIPE): 350 <strong>ca</strong>lories,<br />

5 g protein, 11 g total fat (1 g sat. fat), 45 mg<br />

cholesterol, 57 g <strong>ca</strong>rbohydrates, 2 g fibre,<br />

35 g sugars, 150 mg sodium<br />

PUMPKIN SOUP WITH<br />

APPLE-WALNUT TOPPING<br />

PREP TIME: 15 min. TOTAL TIME: 45 min.<br />

SERVES: 4 plus leftovers<br />

1 tbsp (15 mL) <strong>ca</strong>nola oil<br />

6 cups (1.5 L) peeled, diced pumpkin<br />

1<br />

⁄2 small onion, diced<br />

2 garlic cloves, peeled and crushed<br />

3 cups (750 mL) Compliments Chicken<br />

Broth, 30% Less Sodium<br />

1 tbsp (15 mL) Sensations by Compliments<br />

Pure Maple Syrup<br />

1<br />

⁄4 tsp (1 mL) Compliments Ground Nutmeg<br />

1<br />

⁄4 tsp (1 mL) each salt and pepper<br />

TOPPING<br />

1 Granny Smith apple, finely diced<br />

1<br />

⁄4 cup (60 mL) finely chopped fresh<br />

Compliments Chives<br />

1<br />

⁄4 cup (60 mL) Compliments Chopped<br />

Walnuts<br />

1 tbsp (15 mL) lemon juice<br />

2 tbsp (30 mL) Sensations by Compliments<br />

Pure Maple Syrup, divided<br />

1. Heat the oil in a large saucepan over<br />

medium-high heat. Stir in the pumpkin,<br />

onion and garlic. Cook until lightly browned,<br />

5 to 6 min. Add the broth, 1 tbsp (15 mL)<br />

maple syrup, nutmeg, salt and pepper.<br />

Cover and simmer until the pumpkin is<br />

very tender, about 15 min.<br />

2. Meanwhile, to make the topping, in a bowl<br />

combine apple, chives, walnuts, lemon juice<br />

and 1 tbsp (15 mL) of maple syrup. Set aside.<br />

3. Purée the pumpkin mixture using a<br />

blender until smooth. Ladle the soup into<br />

4 bowls and add topping. Drizzle each bowl<br />

with remaining maple syrup before serving.<br />

PER SERVING (1 CUP/250 ML SOUP WITH<br />

1<br />

⁄4 CUP/60 ML TOPPING): 170 <strong>ca</strong>lories, 4 g<br />

protein, 6 g total fat (0.5 g sat. fat), 0 mg<br />

cholesterol, 24 g <strong>ca</strong>rbohydrates, 2 g fibre,<br />

12 g sugars, 440 mg sodium<br />

watch the video<br />

at inspired.<strong>ca</strong><br />

SPICED PUMPKIN LINGUINE<br />

PREP TIME: 15 min. TOTAL TIME: 45 min.<br />

SERVES: 4<br />

1 tbsp (15 mL) <strong>ca</strong>nola oil<br />

8 slices Genoa salami, thinly sliced<br />

4 cups (1 L) peeled, diced pumpkin<br />

1<br />

⁄2 small onion, diced<br />

2 garlic cloves, peeled and crushed<br />

1<br />

⁄2 tsp (2 mL) each ground turmeric<br />

and cumin<br />

1<br />

⁄4 tsp (1 mL) Compliments Ground Nutmeg<br />

1<br />

⁄8 tsp (0.5 mL) each salt and pepper<br />

2 cups (500 mL) milk<br />

1<br />

⁄4 cup (60 mL) chopped fresh<br />

Compliments Basil<br />

1<br />

⁄4 cup (60 mL) finely chopped fresh<br />

Compliments Chives<br />

1 pkg (350 g) fresh Compliments Linguine<br />

1<br />

⁄2 cup (125 mL) grated Parmesan<br />

cheese, divided<br />

1. Heat oil in a saucepan over medium-high<br />

heat; add the sliced salami, cooking until<br />

golden, 3 to 4 min. Transfer to a paper towel<br />

to drain. In the same saucepan, cook the<br />

diced pumpkin and onion until soft and<br />

<strong>ca</strong>ramelized, 5 min. Stir in the garlic and spices,<br />

cook 1 min. Stir in the milk and reduce<br />

to a gentle simmer. Cover and cook until<br />

pumpkin is tender, 12 to 15 min.<br />

2. Transfer the sauce to a blender and purée<br />

until smooth. Coarsely chop the cooked<br />

salami, reserving 2 tbsp (30 mL) for garnish<br />

and stir into the sauce with the basil and half<br />

the chives.<br />

3. Cook the pasta according to package<br />

directions and reserve 1 cup (250 mL) pasta<br />

water before draining. Toss the pasta with<br />

half the grated cheese and divide among<br />

4 bowls. Thin out the sauce with spoonfuls<br />

of reserved pasta water, if needed, then ladle<br />

the sauce over the pasta and garnish with<br />

remaining salami, chives and grated cheese.<br />

PER SERVING ( 1 ⁄4 OF THE RECIPE): 500 <strong>ca</strong>lories,<br />

24 g protein, 17 g total fat (6 g sat. fat),<br />

55 mg cholesterol, 63 g <strong>ca</strong>rbohydrates,<br />

4 g fibre, 9 g sugars, 670 mg sodium<br />

32 <strong>Inspired</strong> | FALL 2011


seasonal flavour<br />

pumpkin flavour pairs<br />

We paired these pantry staples with pumpkin to boost<br />

its mild sweetness, but they work just as well in any fall<br />

meal. Sprinkle Compliments Seedless Thompson Raisins<br />

over rice and salads or stir into <strong>ca</strong>ke batter for an added<br />

yummy surprise. And turn to spices instead of salt to<br />

enhance soups and sauces. Compliments Ground Cinnamon<br />

and Ground Nutmeg add instant warmth and an inviting<br />

aroma to both sweet and savoury dishes.<br />

Spiced Pumpkin<br />

Linguine<br />

RECIPE PAGE 32<br />

more pumpkin, please!<br />

For web-exclusive recipes,<br />

search “Pumpkin” at inspired.<strong>ca</strong><br />

inspired.<strong>ca</strong> 33


thanksgiving<br />

give thanks<br />

Ask your guests to bring a sweater and let the changing leaves<br />

set the mood as you take Thanksgiving outside. Raise a glass of<br />

cider, savour each dish and don’t forget to say thank you.<br />

Roasted Portabella<br />

Mushroom & Spinach Salad<br />

our menu<br />

Roasted Cauliflower with<br />

Sage & Blue Cheese<br />

Balsamic Beets<br />

Sweet Potato Rice Pilaf<br />

Sage, Apple & Walnut<br />

Stuffed Turkey Breast<br />

Plum & Ricotta Flatbread<br />

34 <strong>Inspired</strong> | FALL 2011


Marinated portabella<br />

mushrooms add<br />

depth of flavour to<br />

this fresh salad<br />

ROASTED PORTABELLA MUSHROOM & SPINACH SALAD<br />

This is the ultimate fuss-free dish: mushrooms and tomatoes <strong>ca</strong>n be roasted ahead of time<br />

and then quickly reheated to top the salad. Serve individually or on a platter. For perfect<br />

Parmesan curls, use a vegetable peeler.<br />

PREP TIME: 8 min. TOTAL TIME: 30 min. SERVES: 8<br />

1<br />

⁄4 cup (60 mL) extra virgin<br />

olive oil, divided<br />

1<br />

⁄4 cup (60 mL) Sensations by<br />

Compliments Aged Balsamic<br />

Vinegar of Modena<br />

1 tsp (5 mL) chopped fresh<br />

Compliments Thyme<br />

4 Compliments Portabella<br />

Caps, brushed clean,<br />

stems removed<br />

1 cup (250 mL) halved<br />

grape tomatoes<br />

4 cups (1 L) Compliments<br />

Organic Baby Spinach<br />

1<br />

⁄2 cup (125 mL) shaved<br />

Parmesan cheese<br />

1<br />

⁄8 tsp (0.5 mL) each salt<br />

and pepper<br />

1. In a bowl, whisk together 3 tbsp (45 mL) olive oil with the<br />

vinegar and thyme. Turn the mushrooms in the marinade to<br />

coat, cover and set aside (this <strong>ca</strong>n be done a few hours ahead).<br />

2. Preheat oven to 400°F (200°C). Place the mushrooms<br />

on one side of a parchment paper-lined baking sheet. Toss<br />

tomatoes in the remaining marinade and pour onto the other<br />

end of the baking sheet. Roast in centre of oven for 12 min.<br />

Let cool slightly before slicing mushrooms in half. Reserve<br />

the juices from the baking sheet.<br />

3. In a mixing bowl, toss the spinach and Parmesan with the<br />

remaining olive oil and salt and pepper. Spread spinach mixture<br />

on a serving platter and top with roasted mushrooms and<br />

tomatoes. Just before serving, drizzle reserved juices overtop.<br />

PER SERVING ( 1 ⁄8 OF THE RECIPE): 130 <strong>ca</strong>lories, 5 g protein,<br />

9 g total fat (2 g sat. fat), 5 mg cholesterol, 6 g <strong>ca</strong>rbohydrates,<br />

2 g fibre, 4 g sugars, 190 mg sodium<br />

inspired.<strong>ca</strong> 35


thanksgiving<br />

BALSAMIC BEETS<br />

This salad is equally good<br />

warm or cold. To save time,<br />

create the platter the night<br />

before, refrigerate and dress<br />

right before serving.<br />

PREP TIME: 15 min.<br />

TOTAL TIME: 50 min. SERVES: 8<br />

8 medium-size beets, trimmed<br />

1<br />

⁄4 cup (60 mL) Compliments<br />

Chopped Walnuts<br />

2 tbsp (30 mL) Sensations by<br />

Compliments Aged Balsamic<br />

Vinegar of Modena<br />

1 tbsp (15 mL) extra virgin<br />

olive oil<br />

1<br />

⁄8 tsp (0.5 mL) each salt<br />

and pepper<br />

1<br />

⁄2 cup (125 mL) Sensations by<br />

Compliments Goat Cheese<br />

Crumbles<br />

1 tsp (5 mL) fresh Compliments<br />

Thyme, leaves only<br />

1. In a large pot, cover the beets<br />

with salted water and bring to a<br />

boil. Reduce to a simmer and cook<br />

until beets are just tender, about<br />

30 min. Meanwhile, lightly toast<br />

the walnuts in a dry skillet over<br />

medium heat. Set aside to cool.<br />

2. Drain the beets and run under<br />

cold water until cool enough to<br />

handle, but still warm. Gently rub<br />

the skins off.<br />

3. Slice the beets into 1 ⁄8-in.<br />

(3 mm) rounds and arrange on a<br />

platter. Drizzle with the vinegar,<br />

olive oil and season with salt and<br />

pepper. Sprinkle with the walnuts,<br />

cheese and thyme and serve.<br />

PER SERVING ( 1 ⁄8 OF THE RECIPE):<br />

150 <strong>ca</strong>lories, 5 g protein, 6 g<br />

total fat (2 g sat. fat), 10 mg<br />

cholesterol, 18 g <strong>ca</strong>rbohydrates,<br />

5 g fibre, 13 g sugars, 200 mg<br />

sodium<br />

watch the video<br />

at inspired.<strong>ca</strong><br />

simple sides<br />

Offer tasty side dishes that require very<br />

little prep. Compliments Herb & Wild Rice<br />

and Garlic Mashed Potatoes are classics,<br />

while Compliments Balance Mashed<br />

Sweet Potatoes bring colour to the table.<br />

36 <strong>Inspired</strong> | FALL 2011


SWEET POTATO RICE PILAF<br />

A quick stovetop side dish that cooks<br />

as your turkey browns in the oven.<br />

PREP TIME: 15 min. TOTAL TIME: 45 min.<br />

SERVES: 8<br />

1 tbsp (15 mL) olive oil<br />

2 shallots, finely diced<br />

1 garlic clove, minced<br />

1 1 ⁄3 cups (325 mL) Sensations by<br />

Compliments Long Grain and<br />

Wild Rice Blend<br />

1<br />

⁄2 tsp (2 mL) Compliments<br />

Ground Turmeric<br />

1<br />

⁄2 tsp (2 mL) Compliments<br />

Ground Cumin<br />

1<br />

⁄4 tsp (1 mL) each salt and pepper<br />

2 2 ⁄3 cups (650 mL) Compliments<br />

Chicken Broth, 30% Less Sodium<br />

2 large sweet potatoes (approx.<br />

3 cups/750 mL), medium dice<br />

1<br />

⁄3 cup (75 mL) Compliments<br />

Chopped Pe<strong>ca</strong>ns<br />

2 tbsp (30 mL) chopped fresh<br />

Compliments Basil<br />

To serve,<br />

slice in wedges<br />

like a <strong>ca</strong>ke!<br />

1. Heat the oil in a saucepan over<br />

medium heat. Stir in the shallots and<br />

garlic, cook until slightly softened. Mix<br />

in rice, turmeric, cumin, salt and pepper.<br />

Cook, stirring, 1 to 2 min. until spices<br />

are fragrant and rice is lightly toasted.<br />

2. Stir in the broth, bring to a low<br />

simmer and continue cooking for 5 min.<br />

Add the sweet potatoes and continue<br />

simmering covered until all the liquid<br />

has been absorbed, about 15 min.<br />

Remove from heat and let stand 5 min.<br />

3. Gently fluff with a fork, stir in pe<strong>ca</strong>ns<br />

and basil and serve.<br />

PER SERVING ( 1 ⁄8 OF THE RECIPE):<br />

210 <strong>ca</strong>lories, 5 g protein, 5 g total fat<br />

(0.5 g sat. fat), 0 mg cholesterol, 35 g<br />

<strong>ca</strong>rbohydrates, 3 g fibre, 2 g sugars,<br />

320 mg sodium<br />

ROASTED CAULIFLOWER WITH SAGE & BLUE CHEESE<br />

Pre-steaming the <strong>ca</strong>uliflower cuts back on cooking time.<br />

PREP TIME: 10 min. TOTAL TIME: 50 min. SERVES: 8<br />

1 large <strong>ca</strong>uliflower head,<br />

leaves removed and cored<br />

3 sprigs fresh Compliments<br />

Sage, divided<br />

1 small onion, diced<br />

1 garlic head, sliced in half<br />

horizontally (skin left on)<br />

1 tbsp (15 mL) olive oil<br />

2 tbsp (30 mL)<br />

unsalted butter, at<br />

room temperature<br />

1<br />

⁄4 tsp (1 mL) Compliments<br />

Ground Nutmeg<br />

1<br />

⁄4 tsp (1 mL) each salt<br />

and pepper<br />

1<br />

⁄3 cup (75 mL) crumbled<br />

blue cheese<br />

2 tbsp (30 mL) finely sliced<br />

fresh Compliments Chives<br />

1. Preheat the oven to 425°F (220°C). Place the <strong>ca</strong>uliflower, stem<br />

side down, in a large saucepan with 1 ⁄2 in. (1 cm) of water and cover.<br />

Bring to a simmer at medium-high heat for 4 to 5 min. Remove from<br />

heat and allow <strong>ca</strong>uliflower to steam 1 to 2 min. more, until tender.<br />

2. Meanwhile, finely chop 1 tbsp (15 mL) sage and set aside.<br />

Put remaining sage sprigs, onion and garlic in a roasting pan<br />

and drizzle with olive oil. Place the <strong>ca</strong>uliflower on top. Combine<br />

the butter, nutmeg, salt and pepper and spread over the<br />

<strong>ca</strong>uliflower. Roast in the top third of the oven for 25 to 30 min.,<br />

until the <strong>ca</strong>uliflower is golden.<br />

3. Transfer the <strong>ca</strong>uliflower to a serving platter. Squeeze the<br />

roasted garlic into the roasting pan and dis<strong>ca</strong>rd the skins. Add the<br />

reserved chopped sage and mix with the roasted garlic and onions.<br />

Spoon the mixture around the <strong>ca</strong>uliflower and garnish with cheese<br />

and chives. To serve, cut the <strong>ca</strong>uliflower into wedges and top with<br />

spoonfuls of the onion and garlic mixture.<br />

PER SERVING ( 1 ⁄8 OF THE RECIPE): 100 <strong>ca</strong>lories, 3 g protein,<br />

7 g total fat (3 g sat. fat), 10 mg cholesterol, 6 g <strong>ca</strong>rbohydrates,<br />

2 g fibre, 2 g sugars, 190 mg sodium<br />

inspired.<strong>ca</strong> 37


we make it easy<br />

Need your turkey breast<br />

boned? Our Meat<br />

Department <strong>ca</strong>n do it –<br />

and prepare custom<br />

orders – while you shop.<br />

SAGE, APPLE & WALNUT STUFFED<br />

TURKEY BREAST<br />

PREP TIME: 15 min. TOTAL TIME: 1 hour and 30 min.<br />

SERVES: 8<br />

1 large onion, halved<br />

and divided<br />

2 tbsp (30 mL)<br />

<strong>ca</strong>nola oil, divided<br />

4 sprigs fresh<br />

Compliments Sage,<br />

divided<br />

2 Granny Smith<br />

apples, diced<br />

1<br />

⁄3 cup (75 mL)<br />

Compliments<br />

Chopped Walnuts<br />

1 tbsp (15 mL)<br />

Compliments Italian<br />

Seasoning<br />

1<br />

⁄2 tsp (2 mL) each salt<br />

and pepper, divided<br />

3 cups (750 mL)<br />

fresh white<br />

bread, torn into<br />

1<br />

⁄2- to 1-in.<br />

(1 to 2.5 cm)<br />

pieces<br />

1<br />

⁄4 cup (60 mL)<br />

chopped fresh<br />

parsley<br />

1 egg yolk<br />

2 cups (500 mL)<br />

Compliments<br />

Chicken Broth,<br />

30% Less Sodium,<br />

divided<br />

2 boned turkey<br />

breasts (2 lb/1 kg),<br />

skin on<br />

STUFFING<br />

1. Dice half the onion. In a skillet, heat 1 tbsp<br />

(15 mL) oil over medium heat and cook onion<br />

until <strong>ca</strong>ramelized, about 8 min.<br />

2. Finely chop 2 tbsp (30 mL) sage and stir into<br />

the skillet along with the apple, walnuts, Italian<br />

seasoning and 1 ⁄4 tsp (1 mL) each salt and pepper.<br />

Cook until the apples have softened slightly,<br />

2 to 3 min. Remove from heat and set aside to<br />

cool completely.<br />

3. Mix the cooled apple-onion mixture with the<br />

bread pieces, parsley and egg yolk. Add 1 ⁄4 cup<br />

(60 mL) of the broth to moisten the stuffing so it<br />

just holds together. Set aside.<br />

watch the videos<br />

Learn how to bone a turkey breast or make this<br />

whole recipe with our videos at inspired.<strong>ca</strong><br />

TURKEY<br />

1. Preheat oven to 425°F (220°C). Place both<br />

turkey breasts, skin side down, on a cutting board.<br />

Cut horizontally into the thickest part of each<br />

breast (but do not cut through) so they open up<br />

like a book. Season each of the cut surfaces with<br />

the remainder of the salt and pepper.<br />

2. Mould 2 cups (500 mL) of stuffing into a log;<br />

place in the middle of one side of the first breast.<br />

Fold the meat over to close and use kitchen twine<br />

to wrap and tie the rolled turkey in 3 or 4 places.<br />

Repeat with second breast.<br />

3. Thinly slice the remaining onion and s<strong>ca</strong>tter<br />

in a roasting pan along with the remaining sage<br />

sprigs. Place the stuffed turkey breasts overtop<br />

and brush them with the remaining oil. Add the<br />

remaining broth to the pan and cook in centre<br />

of oven for 15 min. Reduce the heat to 375°F<br />

(190°C) and continue to cook for 40 min. or<br />

until the internal temperature reaches 165°F<br />

(74°C). Transfer turkey to a platter and let rest<br />

5 to 10 min. Remove the twine, slice and serve<br />

with the onion and sage stuffing.<br />

PER SERVING ( 1 ⁄8 OF THE RECIPE): 310 <strong>ca</strong>lories,<br />

25 g protein, 14 g total fat (2.5 g sat. fat),<br />

80 mg cholesterol, 21 g <strong>ca</strong>rbohydrates,<br />

3 g fibre, 8 g sugars, 530 mg sodium<br />

38 <strong>Inspired</strong> | FALL 2011


sweet<br />

essentials<br />

Don’t be <strong>ca</strong>ught without these<br />

classic holiday desserts<br />

thanksgiving<br />

thanksgiving<br />

PLUM & RICOTTA FLATBREAD<br />

To switch up the topping, check out our<br />

web-exclusive recipe for Apple Cinnamon<br />

Flatbread at inspired.<strong>ca</strong>.<br />

PREP TIME: 10 min. TOTAL TIME: 25 min. SERVES: 8<br />

Preheat oven to 425°F (220°C). In a small bowl,<br />

combine 1 ⁄2 cup (125 mL) light ricotta, 2 tbsp<br />

(30 mL) Sensations by Compliments Pure Maple<br />

Syrup and 1 ⁄2 tsp (2 mL) orange zest. Spread<br />

mixture on 1 Sensations by Compliments Original<br />

Flatbread and set aside. In a medium bowl,<br />

toss 3 pitted and thinly sliced plums with 2 tbsp<br />

(30 mL) firmly packed brown sugar, 2 tbsp (30 mL)<br />

melted butter and 1 tsp (5 mL) ground <strong>ca</strong>rdamom.<br />

Arrange the plum slices on the flatbread and drizzle<br />

with remaining liquid. Bake in centre of oven<br />

for 12 min., until golden. Cool slightly before<br />

slicing into 8 wedges. Sprinkle with 1 tsp (5 mL)<br />

fresh Compliments Thyme and serve warm or at<br />

room temperature.<br />

PER SERVING ( 1 ⁄8 OF THE RECIPE): 190 <strong>ca</strong>lories,<br />

5 g protein, 6 g total fat (3 g sat. fat), 15 mg<br />

cholesterol, 29 g <strong>ca</strong>rbohydrates, 1 g fibre,<br />

11 g sugars, 280 mg sodium<br />

get our Mulled<br />

Apple-Cranberry<br />

Cider recipe<br />

Visit inspired.<strong>ca</strong><br />

3 PERFECT PIE<br />

Serve up generous wedges of<br />

Compliments Pumpkin Pie.<br />

1 2 YUMMY<br />

A CREAMY TARTS<br />

TREAT<br />

Everything’s better<br />

Give each<br />

with a big scoop of<br />

guest their own<br />

Compliments Maple<br />

Sensations by<br />

Walnut Ice Cream.<br />

Compliments<br />

Pe<strong>ca</strong>n Butter Tart.<br />

inspired.<strong>ca</strong> 39


thanksgiving<br />

be a<br />

happy host<br />

Hang up that apron and get out<br />

there and mingle with a little<br />

help from Sobeys. From starters<br />

to sweets, our delicious options<br />

make holiday entertaining easy.<br />

Last Bite<br />

Finish off your festive feast with a rich<br />

and de<strong>ca</strong>dent Pumpkin Cheese<strong>ca</strong>ke<br />

(below). Available in the Bakery<br />

Department, this dessert combines<br />

the great taste of pumpkin pie with the<br />

rich texture of cheese<strong>ca</strong>ke in a lightly<br />

ginger-spiced crust. Or try cool and<br />

creamy store-decorated Ice Cream<br />

Cakes. Layers of premium chocolate<br />

and vanilla Marvelous Moos Ice Cream<br />

from Cape Breton, N.S., are divided by<br />

a delicious chocolate-crunch centre.<br />

Each <strong>ca</strong>ke is ready to be cut and served<br />

straight from the freezer and <strong>ca</strong>n be<br />

personalized to suit your oc<strong>ca</strong>sion.<br />

Main Attraction<br />

If you’re looking to feed a crowd this Thanksgiving, the Meat Department has a<br />

turkey that is sure to fit the bill. Choose from a wide selection of birds including<br />

ones that are fresh, frozen, butter or broth basted, stuffed and even some that<br />

go straight from freezer to oven. It doesn’t get much easier than that!<br />

Bite-Size Delights<br />

Appetizers are easy with fresh, order Oc<strong>ca</strong>sion Trays available at the Deli<br />

made-to-<br />

and Produce Counters. Call ahead to order<br />

yours and choose from several different<br />

varieties including Fruit & Cheese (made with<br />

a sampler selection of cheese and fruit),<br />

Meat & Cheese Nibbler (made with<br />

morsels of cheese and fresh-fromthe-deli<br />

meats) and Vegetable.<br />

40 <strong>Inspired</strong> | FALL 2011


aking<br />

sweet meets savoury<br />

It’s a match made in the mixing bowl: honey,<br />

oats, apples and chocolate find their perfect<br />

flavour partners and true love follows –<br />

recipes to be enjoyed happily ever after<br />

H<strong>ON</strong>EY, PARMESAN &<br />

ROSEMARY SC<strong>ON</strong>ES<br />

For light, flaky scones, handle the dough<br />

as little as possible.<br />

PREP TIME: 10 min. TOTAL TIME: 35 min.<br />

MAKES: 9 scones<br />

2 cups (500 mL)<br />

Compliments All<br />

Purpose Flour,<br />

plus more for<br />

dusting<br />

1<br />

⁄2 cup (125 mL)<br />

finely grated<br />

Parmesan cheese<br />

2 tsp (10 mL)<br />

baking powder<br />

1 tsp (5 mL) fresh<br />

Compliments<br />

Rosemary, finely<br />

chopped<br />

Pinch of salt<br />

1<br />

⁄4 cup (60 mL)<br />

Compliments<br />

Salted Butter,<br />

cold and cut into<br />

small pieces<br />

3<br />

⁄4 cup (175 mL)<br />

buttermilk<br />

3 tbsp (45 mL)<br />

Compliments<br />

Pure Honey<br />

1<br />

⁄4 tsp (1 mL)<br />

baking soda<br />

1. Preheat oven to 400°F (200°C).<br />

In a large bowl, mix flour, cheese, baking<br />

powder, rosemary and salt. Working<br />

quickly, add cold butter, blending with<br />

fingertips until evenly distributed.<br />

2. In a large bowl, mix buttermilk,<br />

honey and baking soda. Pour over dry<br />

ingredients and mix until just combined.<br />

Turn out onto a floured surface<br />

and knead until dough just holds<br />

together. Do not overwork.<br />

Pat or roll into a 1 ⁄2- to 3 ⁄4-in.<br />

(1 to 2 cm) thick disk.<br />

3. Using a 3-in. (8 cm) round<br />

cutter (or a floured jar lid or<br />

glass), cut dough into 9 or<br />

10 rounds (gathering scraps to<br />

re-roll and cut to use up dough).<br />

Bake on a parchment paperlined<br />

baking sheet for about<br />

15 min. or until lightly browned.<br />

PER SERVING (1 SC<strong>ON</strong>E):<br />

190 <strong>ca</strong>lories, 5 g protein,<br />

6 g total fat (3.5 g sat. fat),<br />

15 mg cholesterol, 28 g<br />

<strong>ca</strong>rbohydrates, 1 g fibre,<br />

6 g sugars, 220 mg sodium<br />

forgot the buttermilk?<br />

No problem. To sour regular milk, combine<br />

1 cup (250 mL) with 1 tbsp (15 mL) white<br />

vinegar or lemon juice. Let the mixture stand for<br />

about 10 min. before adding it to your recipe.<br />

Aromatic rosemary<br />

highlights<br />

honey’s subtle<br />

sweetness<br />

scores of scones!<br />

Switch up our basic recipe<br />

by reducing the Parmesan to<br />

1<br />

⁄4 cup (60 mL) and adding<br />

surprising extras:<br />

• Add 1 ⁄4 cup (60 mL) finely<br />

diced <strong>ca</strong>ndied ginger.<br />

• Add 2 slices of cooked,<br />

crumbled bacon. Substitute<br />

maple syrup for the honey<br />

and omit the rosemary.<br />

• Add 1 ⁄4 cup (60 mL) roughly<br />

chopped, sliced black or green<br />

olives. Substitute 1 tsp (5 mL)<br />

fresh thyme or 1 ⁄2 tsp (2 mL)<br />

dried thyme for the rosemary.<br />

inspired.<strong>ca</strong> 41 41


CHOCOLATE PRETZEL COOKIES<br />

PREP TIME: 10 min. TOTAL TIME: 30 min. MAKES: 30 cookies<br />

Pretzels add<br />

salty crunch<br />

to de<strong>ca</strong>dent<br />

chocolate<br />

1 cup (250 mL) Compliments<br />

Salted Butter<br />

3<br />

⁄4 cup (175 mL) brown sugar,<br />

firmly packed<br />

1<br />

⁄2 cup (125 mL) sugar<br />

1 egg<br />

1 tsp (5 mL) Sensations<br />

by Compliments Pure<br />

Vanilla Extract<br />

1 1 ⁄2 cups (375 mL) Compliments<br />

All Purpose Flour<br />

1 cup (250 mL) Compliments<br />

Medium Desic<strong>ca</strong>ted<br />

Unsweetened Coconut<br />

1<br />

⁄2 cup (125 mL) large<br />

flake oats (not instant<br />

or quick oats)<br />

1 tsp (5 mL) baking soda<br />

Pinch of salt<br />

1 cup (250 mL) Compliments<br />

Classic Mini Twists<br />

Pretzels, broken into<br />

large pieces<br />

1<br />

⁄2 cup (125 mL) Compliments<br />

Semi-Sweet Chocolate<br />

Chips and Chunks<br />

1<br />

⁄2 cup (125 mL) puffed<br />

rice cereal<br />

1. Preheat oven to 375°F (190°C). Using a hand mixer on medium<br />

speed or a whisk, cream together butter and sugars until light<br />

and fluffy, then add the egg and vanilla. Mix until just combined.<br />

2. In a large bowl, combine flour, coconut, oats, baking soda and<br />

salt. Add the flour mixture to the butter mixture, stirring with a<br />

wooden spoon until combined. Blend in pretzels, chocolate and<br />

cereal until just combined.<br />

3. Drop about 30 spoonfuls of cookie dough, roughly 2 in. (5 cm)<br />

apart, onto parchment paper-lined baking sheets. Bake in centre<br />

of oven, 8 min. for chewy cookies, 10 min. for crisp ones. Cool on<br />

wire racks.<br />

PER SERVING (1 COOKIE): 160 <strong>ca</strong>lories, 2 g protein, 9 g total fat<br />

(6 g sat. fat), 20 mg cholesterol, 17 g <strong>ca</strong>rbohydrates, 1 g fibre,<br />

9 g sugars, 125 mg sodium<br />

APPLE CIDER & CHEDDAR TARTLETS<br />

PREP TIME: 10 min. TOTAL TIME: 1 hour and 10 min. MAKES: 12 tarts<br />

2 tsp (10 mL) unsalted butter<br />

1<br />

⁄2 cup (125 mL) brown sugar,<br />

firmly packed, divided<br />

2 large Granny Smith<br />

apples, peeled, cored<br />

and finely diced<br />

1<br />

⁄2 tsp (2 mL) Compliments<br />

Ground Cinnamon,<br />

divided<br />

4 cups (1 L) Compliments<br />

Sweet Apple Cider<br />

2 tsp (10 mL) Compliments<br />

Cider Vinegar<br />

1<br />

⁄2 pkg (200 g) puff pastry,<br />

thawed but very cold<br />

1<br />

⁄4 cup (60 mL) shredded<br />

Compliments Mild<br />

Cheddar Cheese<br />

Melted cheddar<br />

contrasts with<br />

crisp, syrupy apple<br />

1. Preheat oven to 400°F (200°C). In a large saucepan, melt butter.<br />

Add 2 tbsp (30 mL) sugar and stir until smooth. Add apple and cook<br />

on medium-low heat until pieces are slightly softened but still hold<br />

their shape, 5 to 7 min. Stir in 1 ⁄8 tsp (0.5 mL) of cinnamon. Transfer<br />

to a bowl and set aside.<br />

2. In the same saucepan, add apple cider, cider vinegar and remaining<br />

sugar and cinnamon and heat on medium until sugar dissolves. Turn<br />

heat to low and simmer until cider mixture is syrupy and reduced to<br />

about 3 ⁄4 cup (175 mL), approx. 25 min.<br />

3. Meanwhile, on a lightly floured surface, roll out puff pastry into a<br />

14 × 14-in. (35 × 35 cm) square. Use a knife or pizza wheel to cut pastry<br />

into 12 rectangular pieces by slicing 4 horizontal rows and 3 verti<strong>ca</strong>l<br />

rows. Place cut pastry pieces into a greased 12-cup muffin tin, lining<br />

bottoms and sides. Use a fork to prick the bottoms a few times. Spoon<br />

cooked apple into pastry cups. Bake 15 min. or until golden brown.<br />

When cool enough to handle, remove tartlets from tin, drizzle with<br />

cider syrup and sprinkle with cheese. Serve hot or cold.<br />

PER SERVING (1 TARTLET): 180 <strong>ca</strong>lories, 2 g protein, 6 g total fat<br />

(3 g sat. fat), 10 mg cholesterol, 30 g <strong>ca</strong>rbohydrates, 1 g fibre,<br />

21 g sugars, 75 mg sodium<br />

watch the video<br />

at inspired.<strong>ca</strong><br />

42 <strong>Inspired</strong> | FALL 2011


COFFEE BROWNIES<br />

For a <strong>ca</strong>kier texture, bake brownies<br />

an additional 5 min.<br />

PREP TIME: 5 min. TOTAL TIME: 40 min.<br />

MAKES: 20 brownies<br />

baking<br />

1<br />

⁄2 cup (125 mL) + 1 tbsp (15 mL)<br />

Compliments Salted Butter,<br />

divided<br />

1 cup (250 mL) sugar<br />

2 squares (2 oz/60 g)<br />

unsweetened baking chocolate<br />

2 tsp (10 mL) Compliments<br />

Instant Coffee, divided<br />

3 tbsp (45 mL) hot water, divided<br />

2 eggs<br />

1 1 ⁄2 tsp (7 mL) Sensations by<br />

Compliments Pure Vanilla<br />

Extract, divided<br />

1<br />

⁄2 cup (125 mL) Compliments<br />

All Purpose Flour<br />

Pinch of salt<br />

1<br />

⁄2 cup (125 mL) icing sugar<br />

1 tbsp (15 mL) unsweetened<br />

cocoa powder<br />

Robust coffee<br />

intensifies cocoa’s<br />

bittersweet<br />

taste<br />

1. Preheat oven to 325°F (160°C).<br />

On the stove, set a metal bowl over a<br />

pot of simmering water (or use a double<br />

boiler) and add 1 ⁄2 cup (125 mL) butter,<br />

and the sugar and chocolate. Stir a few<br />

times as butter and chocolate melt.<br />

2. Meanwhile, dissolve 1 1 ⁄2 tsp (7 mL)<br />

instant coffee in 2 tbsp (30 mL) hot<br />

water. Add to butter and chocolate,<br />

mixing until smooth. Remove chocolate<br />

mixture from heat and cool until barely<br />

warm before whisking in eggs and 1 tsp<br />

(5 mL) vanilla.<br />

3. In another bowl, mix flour and salt.<br />

Whisk into chocolate mixture until<br />

smooth. Spread in a greased 8 × 8-in.<br />

(20 × 20 cm) baking pan. Bake in centre<br />

of oven, 25 min. or until top is just set.<br />

4. To make the icing, combine<br />

remaining butter, icing sugar and<br />

cocoa powder in a small bowl. Mix<br />

in remaining instant coffee and vanilla<br />

and 1 tbsp (15 mL) hot water, stirring<br />

until smooth. Ice brownies in their<br />

pan while still hot. When cool, cut<br />

into 20 pieces to serve.<br />

PER SERVING (1 BROWNIE): 140 <strong>ca</strong>lories,<br />

1 g protein, 7 g total fat (4.5 g sat. fat),<br />

30 mg cholesterol, 17 g <strong>ca</strong>rbohydrates,<br />

1 g fibre, 13 g sugars, 70 mg sodium<br />

watch the video<br />

at inspired.<strong>ca</strong><br />

got a favourite sweet<br />

& savoury combo?<br />

Share it on<br />

facebook.com/sobeys<br />

inspired.<strong>ca</strong> 43


soups & sides<br />

recipe<br />

FINDER<br />

PUMPKIN SOUP WITH APPLE-WALNUT<br />

TOPPING PAGE 32<br />

36 Balsamic Beets<br />

32 Pumpkin Soup with Apple-Walnut Topping<br />

37 Roasted Cauliflower<br />

with Sage & Blue Cheese<br />

mains<br />

BALSAMIC BEETS PAGE 36<br />

35 Roasted Portabella Mushroom &<br />

Spinach Salad<br />

37 Sweet Potato Rice Pilaf<br />

go online<br />

Get all these tasty recipes<br />

plus extra web-exclusive<br />

ones at inspired.<strong>ca</strong><br />

TURKEY BURGER PIZZA PAGE 22<br />

COC<strong>ON</strong>UT SHRIMP CURRY PAGE 25<br />

BRAISED BEANS PAGE 47<br />

25 Bacon-Wrapped Mini Meatloaf<br />

47 Braised Beans<br />

47 Braised Whole Chicken<br />

46 Classic Beef Braise<br />

25 Coconut Shrimp Curry<br />

18 Greek Meatball Kabobs<br />

desserts<br />

21 Ham-Wrapped Chicken<br />

with Balsamic Onions<br />

26 Make-Ahead Chicken Burritos<br />

32 Pumpkin Curry<br />

38 Sage, Apple & Walnut Stuffed<br />

Turkey Breast<br />

27 Salmon Broccoli Gratin<br />

32 Spiced Pumpkin Linguine<br />

19 Steamed Ginger Cod Packets<br />

with Rice & Vegetables<br />

20 Sweet Chili Pork Lettuce Wraps<br />

22 Turkey Burger Pizza<br />

APPLE CIDER & CHEDDAR TARTLETS PAGE 42<br />

COFFEE BROWNIES PAGE 43<br />

PLUM & RICOTTA FLATBREAD PAGE 39<br />

42 Apple Cider & Cheddar Tartlets<br />

42 Chocolate Pretzel Cookies<br />

43 Coffee Brownies<br />

28 French Toast Muffins<br />

41 Honey, Parmesan & Rosemary Scones<br />

39 Plum & Ricotta Flatbread<br />

32 Pumpkin & Rum Raisin Cake<br />

44 <strong>Inspired</strong> | FALL 2011


aıse<br />

cooking class<br />

the good old<br />

Learn the age-old basics and<br />

benefits of taking it slow<br />

Braising – slow cooking<br />

at a low temperature –<br />

is one of those methods where<br />

the work-to-result ratio is in<br />

your favour. With the oven door<br />

shut tight, meat, vegetables and<br />

legumes become wonderfully<br />

tender. It’s as simple as combining<br />

the right elements, following our<br />

delicious recipes and setting the<br />

timer. Trust us, it’ll be worth the<br />

wait. Here’s what you need for<br />

the best braise:<br />

Braise whole<br />

chicken…<br />

Be<strong>ca</strong>use from wing tip<br />

to drumstick, the whole<br />

bird emerges succulent<br />

beneath crispy skin.<br />

RECIPE <strong>ON</strong> PAGE 47<br />

Tough cuts of meat, firm<br />

vegetables or legumes<br />

Braising is ideal for heftier (and<br />

often more economi<strong>ca</strong>l) cuts of<br />

meat – try brisket, shanks or ribs<br />

(braising actually toughens thin<br />

or already tender cuts). Dense<br />

vegetables like artichokes and<br />

root veg, and legumes of any kind,<br />

become soft and deeply flavourful.<br />

A heavy, ovensafe pot<br />

Whether you use a Dutch oven or<br />

roasting pan, the key is to cover<br />

it with either a heavy lid or tightly<br />

sealed foil to trap in every bit of<br />

moisture and heat.<br />

Liquid<br />

Water or broth provides moisture<br />

during the long cook time, but there’s<br />

just enough liquid to surround the<br />

ingredients instead of submerging<br />

them, as in a stew.<br />

Aromatics<br />

The choices are endless – garlic,<br />

onions, <strong>ca</strong>rrots, celery and herbs<br />

infuse fragrant flavour into the<br />

braising liquid.<br />

Acid<br />

One of the most crucial<br />

components, acid helps to break<br />

down tough connective tissues in<br />

meat and softens firm vegetables<br />

and legumes. Try wine, beer,<br />

vinegar, lemon juice or tomatoes.<br />

watch the video<br />

at inspired.<strong>ca</strong><br />

inspired.<strong>ca</strong> 45


cooking class<br />

Classic Beef BRaise<br />

Prep Time: 10 min. Total Time: 2 hours and 40 min. Serves: 8<br />

2 bacon strips, cut into large dice<br />

3 <strong>ca</strong>rrots, diced<br />

3 celery stalks, diced<br />

2 onions, diced<br />

1<br />

⁄4 cup (60 mL) all-purpose flour<br />

1<br />

⁄2 tsp (2 mL) salt<br />

Pepper to taste<br />

2 lb (1 kg) lean stewing beef, cut into<br />

2-in. (5 cm) pieces<br />

2 tsp (10 mL) <strong>ca</strong>nola oil<br />

1 cup (250 mL) Compliments Beef Broth,<br />

25% Less Sodium<br />

1 1 ⁄2 cups (375 mL) water<br />

1 cup (250 mL) dry red wine<br />

1 tbsp (15 mL) Compliments Tomato Paste<br />

4 garlic cloves, peeled, whole<br />

1 Compliments Bay Leaf<br />

1 sprig fresh Compliments Rosemary<br />

1 cup (250 mL) red or white pearl onions<br />

1. Preheat oven to 350°F (180°C). In a large<br />

ovensafe saucepan or Dutch oven, sauté<br />

bacon until fat starts to render. Add <strong>ca</strong>rrots,<br />

celery and onions and cook until vegetables<br />

are tender and fragrant, 5 to 7 min. Remove<br />

bacon and vegetables with a slotted spoon<br />

and reserve. Dis<strong>ca</strong>rd bacon fat.<br />

2. In shallow dish, combine flour, salt and<br />

pepper to taste. Dredge beef in flour mixture<br />

until lightly coated. Shake off excess.<br />

3. Add <strong>ca</strong>nola oil to saucepan and heat on<br />

medium-high. Add beef and lightly brown<br />

on all sides, working in batches if necessary.<br />

Remove beef from saucepan and add broth,<br />

water, wine and tomato paste. Whisk to<br />

blend. Return the beef to the pan along with<br />

the bacon, vegetables, garlic, bay leaf and<br />

rosemary. Cover tightly and braise in the<br />

oven for 1 hour.<br />

4. Meanwhile, to peel the pearl onions, bring<br />

a pot of water to boil. Blanch the onions for<br />

30 sec., remove with a slotted spoon and<br />

place in a bowl of ice water to cool. Drain<br />

onions, cut off the roots, make a verti<strong>ca</strong>l slit,<br />

and slip off the skin. Add the pearl onions to<br />

the braise, and cook for 1 more hour. Remove<br />

lid and allow meat to brown for 20 min.<br />

5. Remove the bay leaf and rosemary sprig,<br />

then divide meat and vegetables among<br />

8 plates. Skim fat from sauce in pan, then<br />

spoon 1 to 2 tbsp (15 to 30 mL) of sauce<br />

overtop the meat and vegetables and serve.<br />

Per serving ( 1 ⁄8 of the recipe): 290 <strong>ca</strong>lories,<br />

40 g protein, 9 g total fat (3 g sat. fat),<br />

80 mg cholesterol, 12 g <strong>ca</strong>rbohydrates,<br />

2 g fibre, 4 g sugars, 370 mg sodium<br />

watch the video<br />

at inspired.<strong>ca</strong><br />

Braise everyday<br />

stewing beef…<br />

Be<strong>ca</strong>use the meat is rendered<br />

buttery soft and super-flavourful.<br />

46 <strong>Inspired</strong> | FALL 2011


Braised BeanS<br />

Prep Time: 15 min. Total Time: 1 hour and<br />

30 min., plus soaking time Serves: 6<br />

1 1 ⁄2 cups (375 mL) dried Compliments<br />

White Navy Beans, soaked overnight<br />

1<br />

⁄4 cup (60 mL) Sensations by<br />

Compliments Pure 100% Olive Oil,<br />

divided<br />

2 shallots, diced<br />

1 celery root, peeled, cut into large dice<br />

1 small turnip, peeled and cut<br />

into large dice<br />

2 <strong>ca</strong>rrots, cut into 3 ⁄4-in.<br />

(2 cm) pieces<br />

2 parsnips, peeled, cut into 3 ⁄4-in.<br />

(2 cm) pieces<br />

1<br />

⁄4 cup (60 mL) julienned oil-packed<br />

sundried tomatoes<br />

2 cups (500 mL) vegetable broth<br />

1<br />

⁄2 cup (125 mL) water<br />

1 sprig each fresh Compliments<br />

Rosemary, Sage and Thyme<br />

1<br />

⁄2 pkg (156 g) Compliments Organic Baby<br />

Spinach (approx. 3 cups/750 mL)<br />

1<br />

⁄2 tsp (2 mL) salt<br />

Pepper to taste<br />

1. Preheat oven to 350°F (180°C). Drain<br />

soaked beans well and set aside. In a large<br />

ovensafe saucepan or Dutch oven, heat<br />

half the oil over medium-low. Add the<br />

shallots, celery root and turnip and sauté<br />

for a few min., until the shallots begin to<br />

soften. Add the <strong>ca</strong>rrots, parsnips, sundried<br />

tomatoes and beans. Stir until ingredients<br />

are coated in the oil. Add the broth, water<br />

and herbs.<br />

2. Cover and braise in the oven 50 to<br />

60 min., until beans and vegetables<br />

are very soft and most of the liquid is<br />

absorbed. Remove lid and cook 10 to<br />

15 min. longer. Remove pan from oven, stir<br />

in the spinach, drizzle with remaining olive<br />

oil, sprinkle with salt and pepper and serve.<br />

Per serving ( 1 ⁄6 of the recipe):<br />

370 <strong>ca</strong>lories, 13 g protein, 11 g total fat<br />

(2 g sat. fat), 0 mg cholesterol, 55 g<br />

<strong>ca</strong>rbohydrates, 18 g fibre, 7 g sugars,<br />

610 mg sodium<br />

soak it up<br />

Soaking beans softens them and shortens<br />

their cook time. Place beans in enough<br />

cold water to cover by at least 3 in. (8 cm)<br />

and let stand for 6 hours or overnight at<br />

room temperature.<br />

for two web-exclusive<br />

braising recipes<br />

Visit inspired.<strong>ca</strong><br />

Braised Whole Chicken Seen on page 45<br />

Prep Time: 10 min. Total Time: 1 hour and 30 min. Serves: 6<br />

1 whole chicken (3 1 ⁄2 to 4 lb/1.75 to 2 kg),<br />

giblets removed<br />

1<br />

⁄2 tsp (2 mL) salt<br />

Pepper to taste<br />

1 tsp (5 mL) <strong>ca</strong>nola oil<br />

2 celery stalks, sliced<br />

1 medium cooking onion, cut into large dice<br />

1 1 ⁄2 cups (375 mL) Compliments Baby-Cut<br />

Carrots<br />

3 cups (750 mL) Compliments Chicken<br />

Broth, 30% Less Sodium<br />

3<br />

⁄4 cup (175 mL) water<br />

1<br />

⁄4 cup (60 mL) white wine vinegar<br />

12 Compliments Red Petites Potatoes<br />

1<br />

⁄3 cup (75 mL) finely chopped fresh<br />

Compliments Chives<br />

Braise legumes and<br />

root vegetables…<br />

Be<strong>ca</strong>use beans act like eager little sponges,<br />

soaking up moisture and flavour while dense<br />

vegetables become soft and sweet.<br />

1. Preheat oven to 350°F (180°C). Season chicken<br />

inside and out with salt and pepper. In a large<br />

ovensafe saucepan or Dutch oven, heat oil on<br />

medium-high. Add chicken and brown, breast<br />

side down, 5 to 10 min. Turn over and brown<br />

second side. Transfer chicken to a platter. Add<br />

celery and onion and sauté 5 min. Add <strong>ca</strong>rrots<br />

and sauté another 5 min. Remove pot from heat.<br />

2. Place chicken, breast side down, overtop<br />

vegetables. Combine broth, water and vinegar and<br />

pour over chicken. Add potatoes to the pot, cover<br />

and braise 45 min. Turn chicken, breast side up,<br />

cook another 10 to 15 min. with lid off to brown.<br />

3. Remove chicken and vegetables from pan<br />

and keep warm. Skim fat from cooking liquid and<br />

dis<strong>ca</strong>rd. Carve chicken and place slices into shallow<br />

bowls, adding vegetables and broth. Garnish with<br />

fresh chives and serve.<br />

Per serving ( 1 ⁄6 of the recipe): 240 <strong>ca</strong>lories,<br />

23 g protein, 10 g total fat (3 g sat. fat), 65 mg<br />

cholesterol, 14 g <strong>ca</strong>rbohydrates, 2 g fibre,<br />

3 g sugars, 630 mg sodium<br />

inspired.<strong>ca</strong> 47


good<br />

BUYS<br />

dressed to impress<br />

Sensations by Compliments<br />

Mandarin Ginger Vinaigrette<br />

Steamed Ginger Cod Packets with<br />

Rice & Vegetables, page 19<br />

• Spoon it on sandwiches and burgers<br />

• Use it to marinate chicken and fish<br />

• Toss a few spoonfuls with steamed,<br />

roasted or grilled vegetables<br />

Fresh ideas to savour every<br />

last drop of select ingredients<br />

from this issue<br />

salsa lessons<br />

Compliments Medium Chunky Salsa<br />

Make-Ahead Chicken Burritos, page 26<br />

• Add it to soups, stews or pasta sauces<br />

• Use it to top grilled chicken or fish<br />

• Serve it alongside scrambled eggs<br />

spice trade<br />

Compliments<br />

Ground Cumin<br />

Sweet Potato Rice Pilaf,<br />

page 37<br />

• Swap it for chili powder,<br />

oregano, coriander<br />

and <strong>ca</strong>raway<br />

• Pat it on chicken and fish<br />

• Stir it into rice, soups<br />

and bean salads<br />

creamy counterpart<br />

Sensations by Compliments Goat Cheese Crumbles<br />

Balsamic Beets, page 36<br />

• Swap them for ricotta, feta or mas<strong>ca</strong>rpone cheese<br />

• Add them to lasagnas, tomato and pesto pasta sauces<br />

• Sprinkle them on omelettes and scrambled eggs near<br />

the end of cooking<br />

48 <strong>Inspired</strong> | FALL 2011


Delicious homemade taste.<br />

Layered with savings.<br />

Perfect for you and the whole family, this delicious Meat Lasagna from<br />

Sensations by Compliments is made with a traditional beef recipe. And at a price<br />

that’s right, you’ll soon rely on the homemade taste for many memorable meals.<br />

Sensations by Compliments<br />

Meat Lasagna 1kg<br />

$<br />

7 99


Our coffee’s creating<br />

quite a stir.<br />

The delicious taste of our Canadian Blend is rivaled only by its incredible value.<br />

Made with a premium blend of perfectly roasted 100% Arabi<strong>ca</strong> beans,<br />

you might say it’s making other brands wake up and smell the coffee.<br />

Compliments Compliments<br />

Canadian Blend<br />

Sensations<br />

Coffee<br />

by<br />

326<br />

Compliments<br />

Canadian Blend Coffee g 930 g<br />

Meat Lasagna 1kg<br />

$<br />

5 99<br />

$<br />

7 99<br />

ADVERTISED PRODUCTS IN INSPIRED<br />

MAGAZINE ARE AVAILABLE AT:<br />

Availability of certain products may be limited in some stores. Most products will be in-store Friday, September 9, 2011. Stores reserve the right to limit quantities. Product packaging of some<br />

products found in-store may be different from packaging shown in the magazine. Prices in effect Friday, September 9, 2011, to Thursday, November 3, 2011. Prices correct at time of print.<br />

® TRADEMARKS OF AIR MILES INTERNATI<strong>ON</strong>AL TRADING B.V. USED UNDER LICENSE BY LOYALTY<strong>ON</strong>E INC. AND SOBEYS CAPITAL INC. inspired.<strong>ca</strong>

Hooray! Your file is uploaded and ready to be published.

Saved successfully!

Ooh no, something went wrong!