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Appetizing April

Launch your tastebuds into spring with this collection of recipes from ATCO Blue Flame Kitchen.
mashedpotatos
Nutmeg in mashed potatoes? Yep, a great flavour boost. Photo: Metro Creative Connection

A generous pinch of nutmeg adds a punch of flavour to our Nutmeg Mashed Potatoes. These potatoes are whipped with an electric mixer to make them smooth and creamy, but you can simply mash them for a more rustic feel.

Our Asian-inspired Ginger Sesame Green Beans are a cinch to make. Blanched green beans are quickly stir-fried with fresh ginger, sesame oil, garlic, salt, pepper, and a pinch of thyme for an easy, flavourful side dish.

 

NUTMEG MASHED POTATOES

 

6 cups (1.5 L) cubed peeled russet potatoes

1 cup (250 mL) hot milk

1/4 cup (50 mL) butter

1/2 tsp (2 mL) freshly ground nutmeg

1/2 tsp (2 mL) salt

1/4 tsp (1 mL) freshly ground pepper

 

1. Cook potatoes in boiling salted water until tender; drain.

2. Add milk, butter, nutmeg, salt and pepper.

3. Using low speed of an electric mixer, beat mixture for 1 minute or just until smooth. Do not overbeat.

Yield: Serves 6 - 8.

 

GINGER SESAME GREEN BEANS

 

5 cups (1.25 L) fresh or frozen trimmed green beans

2 tbsp (25 mL) oil

1 tsp (5 mL) sesame oil

1 tbsp (15 mL) grated fresh ginger

1 clove garlic, thinly sliced

1/4 tsp (1 mL) salt

1/8 tsp (0.5 mL) freshly ground pepper

1/8 tsp (0.5 mL) thyme, crumbled

 

Cook beans in boiling salted water for 2 minutes; drain. Cool immediately in ice water; drain. Beans may be prepared to this point and refrigerated for up to 24 hours. Heat oil and sesame oil in a frypan over medium heat. Add ginger, garlic, salt, pepper and thyme; saute for 1 minute. Add beans and saute until heated through, about 4 minutes. Serve immediately.

Yield: Serves 8.

 

Our Mexican Chopped Salad features crisp vegetables, creamy avocado, salty feta, and black beans in a tangy and spicy lime-jalapeno vinaigrette. It’s delicious on its own, or served with tortilla chips as a fresh chopped salsa.

 

 

MEXICAN CHOPPED SALAD

 

1/4 cup (50 mL) fresh lime juice

2 tbsp (25 mL) chopped fresh cilantro

1 tbsp (15 mL) honey

1 tsp (5 mL) chopped seeded jalapeno pepper

1/4 tsp (1 mL) salt

1/4 tsp (1 mL) freshly ground pepper

1 clove garlic, crushed

1/4 cup (50 mL) oil

4 cups (1 L) coarsely chopped romaine lettuce

1 cup (250 mL) chopped red bell pepper

3/4 cup (175 mL) chopped seeded tomato

3/4 cup (175 mL) chopped peeled jicama

3/4 cup (175 mL) thinly sliced radishes

3/4 cup (175 mL) frozen kernel corn, thawed

1/4 cup (50 mL) shredded feta cheese

1 ripe avocado, halved, pitted, peeled and diced

1 can (19 oz/540 mL) black beans, rinsed and drained

 

1. To prepare dressing, whisk together first 7 ingredients (lime juice through garlic) until combined. Gradually whisk in oil until blended. Combine remaining ingredients (lettuce through beans) in a bowl. Add dressing and toss to combine. Serve immediately. Serves 8.ATCO BLUE FLAME KITCHEN – RECIPE OF THE WEEK

 

 

Inspired by Ethiopian wat, our Ethiopian Vegetable Stew is chock full of colourful vegetables and warming spices like cinnamon, cardamom, nutmeg, and cloves. You can adjust the spiciness to your liking by adjusting the amount of serrano chiles used, if at all.

 

ETHIOPIAN VEGETABLE STEW

 

Serve this spicy stew over hot cooked rice. A range has been given for the chiles so that the spiciness can be chosen.

 

2 tbsp (25 mL) oil

1 cup (250 mL) diced onion

1 - 3 tbsp (15 - 40 mL) finely chopped seeded serrano chiles

1 tbsp (15 mL) grated fresh ginger

4 cloves garlic, thinly sliced

1 tsp (5 mL) cinnamon

1 tsp (5 mL) ground cardamom

1/2 tsp (2 mL) cayenne pepper

1/4 tsp (1 mL) nutmeg

1/4 tsp (1 mL) freshly ground pepper

1/8 tsp (0.5 mL) ground cloves

1 can (28 oz/796 mL) diced tomatoes

2 cups (500 mL) sliced carrots (1 inch/2.5 cm)

1 red or yellow bell pepper, cut into 1 inch (2.5 cm) pieces

1 cup (250 mL) tomato juice

1 cup (250 mL) water

1/2 cup (125 mL) dried red lentils, rinsed and drained

1 tsp (5 mL) salt

2 cups (500 mL) cubed peeled Yukon Gold potatoes (1 inch/2.5 cm)

2 cups (500 mL) sliced green beans (1 inch/2.5 cm)

12 cups (3 L) fresh spinach

 

1. Heat oil in a Dutch oven over medium heat. Add onion and sauté until softened, about 5 minutes. Add chiles, ginger and garlic; cook, stirring, for 2 minutes. Reduce heat to low.

2. Add next 6 ingredients (cinnamon through cloves) and cook, stirring frequently, for 5 minutes.

3. Add next 7 ingredients (tomatoes through salt). Bring to a boil. Reduce heat and simmer, covered, stirring occasionally, for 10 minutes.

4. Add potatoes and continue cooking, covered, stirring occasionally, until potatoes are tender, about 25 minutes.

5. Add beans and half of spinach; cook, covered, stirring occasionally, until spinach wilts.

6. Uncover and add remaining spinach; cook, covered, stirring occasionally, until spinach wilts and beans are tender. Serves 6 - 8.

Courtesy of ATCO Blue Flame Kitchen