Calkins & Burke - Money's Recipes

We've just added 8 new tasty recipes (December 2008) using Money's products for your enjoyment. Bon Appetite! Go ahead, try one of these delicious recipes tonight!

Once it was considered unusual but today, Paella is a favourite one dish meal. Simple to assemble, Paella serves as both an entertaining meal and family fare.

PREPARATION TIME: 25 minutes/ COOKING TIME: 50 minutes
SERVES: 6 to 8

2 tbsp. (25 mL) canola oil
6 chicken drumsticks, skinned
10 oz. (284 mL) can Money's Mushrooms, Sliced, drained
6 oz. (185 g) cured sausages, such as chorizo or kolbassa, sliced
½ large onion, diced
4 large garlic cloves, minced
28 oz. (796 mL) can tomatoes, including juices
3 cups (750 mL) chicken stock
2 tsp. (10 mL) saffron threads, crushed
2 tsp. (10 mL) dried leaf thyme
½ tsp. (2 mL) crushed red chilies
2 cups (500 mL) short grain rice, rinsed and drained
4 to 4 ½ cups (1 to 1.125 L) chicken stock
1 cup (250 mL) frozen peas, thawed
2 cups (500 mL) cherry tomatoes, halved
6 large prawns, tails on, peeled and deveined
½ cup (125 mL) pimento stuffed olives, sliced
Lemon wedges

1. For ease of preparation, have all ingredients sliced and measured before starting to cook.
2. Heat oil in a large heavy bottomed saucepan over medium heat. Add chicken, several pieces at a time, and sauté until golden on all sides, about 10 minutes. Remove and set aside.
3. Add sliced mushrooms and sauté until golden. Remove with a slotted spoon to plate containing chicken. Add sliced sausage and cook until lightly browned, about 5 minutes. Remove.
4. Add a little more oil to saucepan if needed and sauté diced onion and garlic until soft. Stir in tomatoes, stock, and seasonings. Break up tomatoes with a fork. Bring to a boil. Return mushrooms and sausage to pan. Fold in rice until evenly mixed.
5. Preheat oven to 350F (180C). Transfer mixture to a 4L Dutch oven or casserole dish with a tight-fitting lid or to a paella pan. Nestle chicken pieces into rice mixture. Cover with lid or tightly seal with a heavy sheet of foil and bake in the centre of the preheated oven for 40 minutes or until rice is tender and chicken is cooked.
6. Remove cover and gently fold in peas and cherry tomatoes. If rice appears too dry, add a little more hot stock. Nestle prawns into rice mixture and continue to bake, uncovered, for another 10 minutes or until prawns are tender and peas are piping hot.
7. Garnish paella with sliced olives scattered over top and wedges of lemon.

A good quality risotto comes from short grain rice that is
constantly stirred over a low heat resulting in a rich, creamy texture.

PREPARATION TIME: 20 minutes/ COOKING TIME: 25 minutes
SERVES: 4 to 6

6 cups (1.5 L) chicken stock
2 tbsp. (25 mL) butter
10 oz. (284 mL) can Money's Mushrooms, Sliced, drained
2 tbsp. (25 mL) canola oil
2 small leeks, washed, trimmed, and sliced (about 2 cups/500 mL)
2 garlic cloves, minced
1½ cups (375 mL) Arborio rice
1 tsp. (5 mL) dried basil or 1 tbsp. (15 mL) minced fresh basil
1 small butternut squash, peeled and diced into ½ inch (1 cm) cubes
¼ cup (50 mL) finely grated fresh Parmesan
¼ cup (50 mL) chopped green onions (optional)
Fresh coriander and shaved Parmesan for garnish (optional)

1. Bring chicken stock to a simmer in a separate saucepan and cover to keep warm. Melt butter in a large heavy saucepan over medium heat. Add sliced mushrooms and sauté until lightly golden. Remove with a slotted spoon and set aside. Add oil, leeks and garlic and sauté until soft.
2. Stir in rice and basil making sure rice is evenly coated with butter. Gradually stir in heated stock, ½ cup (125 mL) at a time. Continue to cook and stir over medium heat, not adding the next half cup until the previous one is fully absorbed.
3. When half of the total stock has been added, measure out 1 cup (250 mL) diced squash and add to rice. (Reserve any remaining squash for another use.) Continue stirring in remaining stock, ½ cup (125 mL) at a time, until rice is creamy but still firm to the bite and squash is tender. You may not need all the stock.
4. Stir in sautéed, sliced mushrooms, grated Parmesan, and green onions (if using) and season with salt.
5. Garnish with fresh coriander and shaved Parmesan and serve immediately.

Here's a delicious French style chicken dish that lends itself well to lots of savory mushrooms. The hearty flavours of smoky bacon, onions, and garlic are mouth-watering. Serve with crusty bread, fluffy mashed potatoes, or noodles.

PREPARATION TIME: 25 minutes/ COOKING TIME: 40 minutes
SERVES: 8

3 slices bacon
2 tbsp. (25 mL) canola oil
10 oz (284 mL) can Money's Mushrooms, Sliced, drained
2 onions, coarsely chopped
2 large garlic cloves, minced
3 lb. (1.5 kg) chicken pieces, skinned
¼ cup (50 mL) all purpose flour
1 cup (250 mL) dry or sparkling white wine
1 cup (250 mL) chicken stock
10 oz.(284 mL) can Money's Mushrooms, Whole, drained
1 bay leaf
1 tsp. (5 mL) each of dried thyme leaves and salt
¼ tsp. (1 mL) freshly ground black pepper, or to taste
½ lb. (250 mL) fresh green beans, trimmed and halved
1 tbsp. (15 mL) fresh minced parsley

1. Cook bacon in a large, heavy bottomed skillet or Dutch oven until crisp. Remove and set aside. Drain off fat from pan and wipe clean.
2. Add a tablespoon (15 mL) of oil to pan. Add sliced mushrooms, onions, and garlic and sauté over medium heat until mushrooms are golden and onion is soft. Transfer to a separate dish and set aside.
3. Cut serving size pieces of chicken in half and roll in flour. Add remaining tablespoon of oil to pan and brown chicken pieces in batches over medium-high heat until golden on all sides, about 12 minutes. Add a little extra oil if needed. Remove to a plate.
4. Stir in remaining flour until crumbly. Gradually stir in wine and stock until smooth. Return sliced mushrooms, onions, and garlic to pan along with whole mushrooms, bay leaf, and seasonings. Bring to a boil. Cook for a minute to slightly thicken.
5. Return chicken to pan along with any juices that may have accumulated on the plate. Immerse chicken into juices. Cover and simmer for 20 minutes.
6. Uncover and stir in fresh beans. Cover and continue to simmer for 20 more minutes. Chicken is done when juices run clear and beans are tender but still crisp. Discard bay leaf. Crumble bacon and sprinkle over top along with minced parsley.

This famous classic beef stew comes alive with the added Zesty Topping.

PREPARATION TIME: 20 minutes/ COOKING TIME: 1.5 hours
SERVES: 8

2 tbsp. (25 mL) canola oil
2 lb. (1 kg) stewing beef, trimmed and cut into large cubes
2 (10 oz./284 mL) cans Money's Mushrooms, Whole, drained
4 large garlic cloves, minced
¼ cup (50 mL) all purpose flour
1½ cups (375 mL) Burgundy or other good quality dry red wine
1½ cups (375 mL) beef stock, heated
1½ cups (375 mL) large pearl onions, peeled, about 10 oz./284g
2 bay leaves
½ tsp. (2 mL) each of dried thyme leaves and oregano leaves
¼ tsp. (1 mL) each of salt and freshly ground black pepper
Zesty Topping*

1. Heat oil in a large heavy bottomed saucepan or Dutch oven over medium-high heat. Brown beef cubes in batches and transfer to a plate.
2. Reduce heat to medium. Add mushrooms and garlic and sauté until mushrooms are slightly golden tinged and garlic is softened.
3. Stir in flour until crumbly. Add a splash of wine if needed to dissolve flour. Add remaining wine and beef stock and stir until smooth and no lumps remain. Bring to a boil and cook until it begins to thicken, about 2 minutes.
4. Return beef to pan along with any accumulated juices. Stir in pearl onions, bay leaves and seasonings. Bring to a boil.
5. Cover, reduce heat and simmer over low heat for 1½ hours or until beef is tender. Remove bay leaves.
6. Serve on a bed of garlic mashed potatoes and sprinkle with Zesty Topping*. (Recipe follows.)

*Zesty Topping - Combine finely grated zest from 1 orange and 1 lemon with ¼ cup (50 mL) finely minced fresh parsley and 1 finely minced garlic clove. Stir together and sprinkle over servings of Beef Bourguignonne.

A true Alfredo sauce is best served in the traditional sense with cream and cheese. There are lighter versions and we've offered a suggestion below. But for special occasions, nothing but the richness of whipping cream will do.

PREPARATION TIME: 20 minutes/ COOKING TIME: 20 minutes
SERVES: 4

½ lb. (250g) penne pasta
2 boneless, skinless chicken breasts
1 tbsp. (15 mL) olive oil
2 oz. (60 g) thinly sliced proscuitto or cured ham
10 oz. (284 mL) can Money's Mushrooms, Sliced, drained
1 cup (250 mL) whipping cream
2 tbsp. (25 mL) unsalted butter
1/3 cup (75 mL) freshly grated Parmesan
2 tbsp. (25 mL) minced fresh basil or parsley
Salt and freshly ground black pepper

1. Bring a large pot of salted water to a boil. Add pasta and boil vigorously until tender but still with a bit of a bite, about 10 to 12 minutes.
2. Meanwhile, slice chicken into julienne strips. Sauté in oil in heavy saucepan until lightly golden and cooked through, about 4 minutes. Using a slotted spoon, transfer to a plate.
3. Chop proscuitto and add to fat remaining in pan. Sauté until proscuitto begins to slightly crisp. Remove with a slotted spoon to paper towels to drain.
4. Add sliced mushrooms to pan and stir fry until they start to turn golden on the edges and their juices is evaporated. Stir in cream, butter, and cheese and simmer, covered, over low heat for 5 minutes.
5. When pasta is tender, drain well and return to saucepan. Add mushroom sauce, cooked chicken and basil or parsley. Gently fold together until sauce coats pasta, about 5 minutes. Add salt and pepper to taste.
6. Serve with crisp proscuitto scattered over top and a fresh green vegetable salad on the side.

Note: For a lower fat version, substitute some of the cream with spreadable light cream cheese.

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