Chayote squash are apple green in colour and about the size and shape of a pear. They’re from the gourd family, along with melons & squash. Native to South America, they are popular around the world. I discovered them in Vietnam where they’re called Su Su.
Lemon Dill Brussels Sprouts
1 lb Brussels sprouts
3/4 tsp The Twisted Gourmet Lemon Dill Salt
Juice of 1/2 lemon
Use a little, use a lot… up to you! The Cheechako Taco blend has some lovely heat… chipotles & jalapeños along with some crushed red chilis (just to round things out).
Ingredients: (Makes 4 tacos)
12 shelled uncooked shrimp, thawed, rinsed & drained.
Twisted Gourmet Cheechako Taco* blend: about 2 tsp (adjust to taste)
Oh my GOODNESS! These light and lovely scones are quick to make… even quicker to eat! I’ve taken a few of my favourite scone recipes from over the years and blended & tweaked them using my own favourite tricks and Twisted Gourmet sugars. You’re going to like these….
PREHEAT OVEN TO 400 degrees
1 3/4 cups all purpose flour
3 Tbsp Twisted Gourmet Vanilla Sugar plus 1 teaspoon
1 Tbsp Twisted Gourmet Yukon Wild Cranberry Sugar
2 1/2 tsp baking powder
1/4 tsp salt
3/4 cup unsalted butter (chilled or frozen)
3/4 cups wild yukon low-bush cranberries (other berries can be used, of course)
1 tsp pure vanilla extract OR vanilla bean paste (I use President’s Choice Madagascar Bourbon Vanilla Bean Paste)
4-6 Tablespoons half-and-half cream plus 1 tsp
COMBINE flour, Twisted Gourmet Vanilla Sugar, baking powder and salt in a large bowl.
ADD butter, either frozen & grated (my preference) or chilled & cut in with a pastry blender until the mixture resembles coarse crumbs.
IN ANOTHER BOWL toss wild cranberries with 1 tsp Twisted Gourmet Vanilla Sugar. Add berries to flour/butter mixture.
IN SMALL BOWL beat 1 egg. Add vanilla extract OR vanilla bean paste
ADD egg mixture and 4-6 tablespoons (as needed) of half & half cream to the flour/butter/berry mixture until the mixture is moist enough to pull away from the edges of the bowl.
TURN DOUGH ONTO LIGHTLY FLOURED SURFACE. Knead gently 8-10 times. The berries will explode in a very dramatic fashion, staining the dough, your hands and work surface…. be ready (this is exactly when the doorbell will ring… happens every time)
Press or roll dough to about 1/2 inch thick. I prefer to make a long rectangle of dough, cutting it into small triangles. You can cut circles with a biscuit cutter, create one large circular scone which you slice into wedges before baking, whichever you prefer.
Lightly brush tops of scones with 1 tsp half-and-half. Sprinkle with Twisted Gourmet Wild Yukon Cranberry Sugar.
Bake 11-14 minutes until golden brown. Baking time will depend on size of scones. Serve warm with butter for maximum yum.
Delicious, quick & easy, this nutritious vegetarian dish will make a welcome addition to your meatless Monday rotation. You might even be tempted to cook it again on Thursday… and maybe Sunday. A wonderful thing about this richly flavourful dish is that it somehow tastes even BETTER on the 2nd day. So make sure you make enough for leftovers!
2 Tbsp neutral oil (I use sunflower or safflower oil)
2 Tbsp Twisted Curry Blend (I use up to 3 Tbsp, depending on how spicy I’m feeling)
1 large onion cut in wedges
1 796 ml (28oz) can whole tomatoes with liquid
1 large or 2 medium carrots, diced
1 540 ml (19 oz) can chick peas, well rinsed & drained
1 cup coconut milk or coconut cream
1 cup chopped fresh spinach
Heat a large pan or wok to medium high heat. Add oil and heat a few moments.
Add the Twisted Curry powder; fry the spice in the oil for about 2-3 minutes or until it becomes quite aromatic.
Add onion to pan and sauté until the onion just begins to soften and release moisture.
Gradually add the tomatoes, mashing somewhat with the back of a spoon. Keep some large chunks of tomato but allow some to be quite pulverized to thicken the sauce.
Add diced carrots & chick peas.
Cover, reduce heat to medium low and allow to simmer for 20-30 minutes, or until carrots are soft. Add spinach & coconut milk (more or less to taste; if you find the curry too spicy or too strong, a bit more coconut milk will smooth it).
Serve with rice, chapatis or warm naan bread if you wish, but it makes a wonderful hearty meal on its own and trust me when I say you’re going to like the leftovers even better tomorrow!
This. Is. AMAZING. Try it on corn on the cob or use it as a steak butter (I love steak butter… it’s not bad for me, right?).
1/4 cup room temperature butter (salted would be healthiest of course, but I love salted butter best…surprised?)
Freshly squeezed juice of 1/2 lime
1 Tbsp Twisted Gourmet Southern Gentleman spice blend (less, more, depending on your preference)
Soften butter with a fork, add Southern Gentleman Spice Blend and continue to blend with the fork until seasoning is fully incorporated. Add the lemon juice a tsp or so at a time until you have achieved a lovely soft and blended consistency.
Slather on fresh summer corn, steamed green beans, a gorgeous grilled steak…. anywhere you really want a luscious burst of buttery goodness. I promise I won’t tell your doctor!
Looking for variety? Try this recipe using Twisted Gourmet Kickass Cowboy blend! Want some serious heat? Kick it up a notch with Cheechako Taco blend instead. So GOOD!!!
1/s cup honey, warmed
1 teaspoon Twisted 7 Asian Spice Blend
1 garlic clove, crushed
1 tablespoon fresh ginger, minced
1 tablespoon orange juice
1 tablespoon soy sauce (I used sodium reduced)
16 chicken drumsticks (skin on or removed as you prefer)
1 tablespoon sesame seeds
Green onions, for garnish
Method: Preheat oven to 400
Combine all ingredients except drumsticks & sesame seeds.
Marinate chicken for 2 hours. Remove chicken from marinade and reserve the marinade for basting. Place chicken in a single layer in a casserole dish lined with parchment paper; baste with reserved marinade and sprinkle with sesame seeds. Bake for 40 minutes, basting again after 20 minutes.
1 butternut squash
2 Tbsp butter
1 Tbsp maple syrup
Shhhh… you don’t have to tell anybody they’re healthy!
These delicious meatballs can stand up to their beefier cousins any day. Low in fat, high in protein (EXTRA high in protein), they’re a delicious staple you’ll make often. Try them in a meatball sub or in the perennial favourite, Spaghetti and Meatballs.
1 lb ground turkey (could substitute ground chicken)
1/4 cup quinoa (substitute with breadcrumbs, panko, crushed crackers… your choice)
1.5 Tablespoons The Twisted Gourmet Italian Blend seasoning.
2 tsp dried chives
2 Tablespoon liquid egg white or fresh egg white (can be omitted if desired)
1-2 Tablespoon safflower or other neutral oil.
Preheat oven to 375 degrees F.
Toast quinoa in a dry pan over medium high heat for 5 minutes or until golden and fragrant, stirring frequently. Grind in a coffee grinder, food processor or with a mortar & pestle. If you don’t have either, crush with the bottom of a heavy flat bottomed drinking glass.
Stir The Twisted Gourmet Italian blend seasoning and dried chives into crushed quinoa in medium sized bowl.
Add ground turkey and egg white. Using hands, combine all ingredients until well blended.
Form into 1 inch balls.
Heat oven proof pan over medium high heat, add oil. When oil is sizzle hot, add meatballs. Allow to cook a few minutes, turn once a good sear has been formed. Brown on all sides.
Place pan (uncovered) in the oven for 15 minutes or until meatballs are cooked through (no more pink).
Remove pan, allow to rest for a few minutes. Enjoy!