Chewy Granola Bars
These simple homemade bars are a much healthier alternative to store bought brands.

1 cup (250 mL) vegetable oil

1 cup (250 mL) packed brown sugar

2 eggs

2 tsp (10 mL) vanilla

1 cup (250 mL) each whole wheat flour and large flaked rolled oats

3 tbsp (45 mL) ground flax seeds

1 tsp (5 mL) each baking soda and baking powder

1 tsp (5 mL) ground cinnamon

1/2 tsp (2 mL) ground allspice

1/4 tsp (1 mL) salt

1/2 cup (125 mL) each finely chopped pitted honey dates and dried cherries

1/3 cup (75 mL) each mini white chocolate chips and green pumpkin seeds

Pre-heat oven to 350°F. Beat oil and brown sugar on low speed until very smooth.  Beat in eggs one at a time. Beat in vanilla. In a small bowl stir together flour, oats, ground flax seeds, baking soda, baking powder, cinnamon, allspice and salt.  Beat dry mix into wet mix on low speed until combined.  Stir in dates, cherries, chocolate and pumpkin seeds until combined. Pour batter into a well greased 9” X 13” inch baking dish.  Smooth top with spatula. Bake in the center of pre-heated oven for 25 to 30 minutes or until cake tester inserted in the center of cake comes out with little crumb.  Remove from oven.  Cool completely.  Cut into 24 bars.  Store bars in an air tight container for up to 1 week. 

Super Sandwich

Traditionally used for “party spinach dip” a cottage loaf also makes a great sandwich exterior.  Prepare this sandwich and cut into wedges for the whole family to take for a nutritious lunch on-the-go.

1 (575 g) whole grain or pumpernickel round cottage loaf

3 tbsp (45 mL) grainy Dijon mustard

2 tbsp (30 mL) light mayonnaise                                                     

1/4 tsp (1 mL) each salt and pepper                                                                             

1/2 lb. (250 g)  thinly sliced deli-style cooked chicken or turkey breast

1/2 cup (125 mL) shredded aged cheddar cheese

2 cups (500 mL) lightly packed baby spinach leaves or mixed greens, washed and dried

3/4 cup (175 mL) thinly sliced roasted red peppers                                                   

Cut a round cap off the top of the cottage loaf.  Reserve top. Hollow out the inside of the loaf to make a bread bowl, leaving about 1-inch of bread inside the crust. Combine mustard, mayonnaise, salt and pepper. Spread mixture all over inside of bread bowl and the cap. Place chicken on bottom of bread bowl and layer with cheese and spinach, roasted red peppers. Place cap back on sandwich and wrap tightly with plastic wrap.  Refrigerate for at least 2 hours or overnight.  Remove plastic wrap and cut into 8 wedges.

Makes 8 servings.

Crunchy Crusted Tilapia
This is a simple, healthy and family friendly way to serve fish.

1/2 cup (125 mL) ground almonds

1/4 cup (50 mL) homemade whole wheat bread crumbs, lightly toasted   

3 tbsp (45 mL) finely chopped parsley

1 tsp (5 mL) grated orange zest

1/2 tsp (2 mL) salt

1/4 tsp (1 mL) pepper

3 tbsp (45 mL) orange juice

2 tbsp (30 mL) grainy Dijon mustard

4 boneless, skinless tilapia fillets, about 6 oz (150 g) each

Preheat oven to 350°F. Stir together ground almonds, bread crumbs, parsley, orange zest, salt and pepper.  Set aside.  Stir together orange juice and mustard.  Place tilapia fillets on a non-stick baking sheet.  Brush fillets evenly with orange juice mixture.  Press bread crumb mixture evenly between tilapia fillets.  Place baking sheet in the center of pre-heated oven and bake for about 20 to 25 minutes or until fillets are cooked through.        

Makes 4 servings

Rainbow Rice Salad

This colorful, veggie packed salad makes a great side dish for grilled fish, meats or pork.   

1 cup (250 mL) whole wheat rice

2 tsp (10 mL) vegetable oil

2 cups (500 ml) baby arugula

1 cup (250 mL) halved strawberry tomatoes

3/4 cup (175 ml) grated carrot

1/4 cup (50 mL) each roughly chopped fresh mint and pine nuts

2 tsp (10 mL) each grainy Dijon mustard, balsamic vinegar and honey

1/2 tsp (2 mL) salt

1/4 tsp (1 mL) hot pepper sauce

2 cloves garlic, minced

1 tbsp (15 mL) olive oil or vegetable oil

Cook rice according to package directions.  Toss cooked rice with oil and cool.  Combine rice with arugula, tomatoes, carrots, mint and pine nuts. Whisk together remaining ingredients. Toss dressing with salad and serve. If preparing this salad the day before your function add pine nuts right before serving and toss well.

Makes 4 to 6 servings.    

All Recipes by:
Charmaine Broughton
Executive Chef / Co-owner
GOURMET ON THE LAKE