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Sugared Pecans

Ingredients
1 pound pecan halves
1 egg white
1 teaspoon cold water
1 cup sugar
1 teaspoon cinnamon
1 teaspoon salt

Directions
Preheat the oven to 250° F. Beat egg white by hand with water until fluffy. Fold pecans into egg white until
well coated. Mix cinnamon, sugar and salt. Fold coated pecans into sugar mix. Bake on a cookie
sheet for one hour and serve.


Baked Pears by Elaine Landrum
Ingredients
4 Bosc Pears (with skin & stems left on)

Directions
Preheat oven to 350 degrees. Wash pears, keep skin and stem on pear. Trim a very small slice off the bottom of the pears to keep them standing up. Place on a cookie sheet and bake for 45 minutes. Remove from oven and thinly sliced. Serve with brie cheese, sprinkle with cinnamon and serve, great with pork chops or place in a salad.


Savory Spiced Herb Nuts
Ingredients
1 pound pecans halves
2 tablespoons canola oil
1 1/4 teaspoon dried thyme, crumbled
2/3 teaspoon salt
1/2 teaspoon cayenne

Directions
Preheat oven to 350 degrees. In a bowl whisk together oil, thyme, salt, and cayenne. Add nuts and toss to coat well. Spread nuts and toss to coat well. Spread nuts in a shallow baking pan and roast in middle of oven 10 minutes. Nuts may be made 3 days ahead and kept in an airtight container. Serve nuts warm or at room temperature.


Sweet Potato Pie with pecans by Elaine Landrum
Ingredients
1 pound of fresh sweet potato (2 cups)
1/2 cup butter, softened
1/2 cup white sugar & 1/2 cup brown sugar
1/2 cup milk
2 eggs
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
3/4 teaspoon fresh ginger, grated
1/2 teaspoon fresh lemon zest
1 teaspoon vanilla extract
1 (9 inch) un-baked pie crust
1 cup chopped pecans

Directions
Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin. Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Add 1/2 cup of pecans to mixture. Pour filling into an un-baked pie crust. Sprinkle other half of pecans on top. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.


Sweet Potato Chips by Elaine Landrum
Ingredients
4 sweet potatoes, peeled & thinly sliced
favorite herbs & spices seasoning to your taste (I like Tony Chachere)
Canola or Olive Oil

Directions
Combine herbs & spices and oil in bowl. Place the sliced potatoes in a bowl and mix thoroughly. Spread the potatoes in a single layer on a non-stick baking sheet. Bake in preheated 450 degree oven for 12 to 15 minutes or until nicely browned.

Stone Fruit Packets

Ingredients
2 cups crushed gingersnaps
8 pieces of “stone fruit (use a variety), pit removed and cut into eighths
4 tablespoons unsalted butter
2 tablespoons plus 2 teaspoons sugar
Pinch salt
4 teaspoons lime zest
2 limes, juiced

Directions
Heat grill or fire pit (also can be placed in oven). Cut 8, 18-inch squares of aluminum foil. Double thickness of foil and make into 4 pouches, divide and layer all ingredients into 4 pouches with gingersnaps on bottom. Dot with butter. In small bowl mix sugar, salt, and lime zest. Sprinkle sugar mixture evenly over fruit, drizzle with juice and seal packets. Place double layered pouches into fire or coals and cook for 10 minutes. Remove from heat and open carefully, as steam inside packet is very hot. Serve on plates as is or spoon into shallow bowls and top with crème fraiche or ice cream.  Enjoy!


Fresh Salsa with Salsa Starter

Ingredients:
1 package 2 oz Salsa Starter
2 to 3 tomatoes diced
1 cup fresh cilantro
Directions: Blend all ingredients for 5-seconds or to your level of chunkiness or just put it in a jar and shake it up...

Salsa Starter Original Recipe (2 oz package)
Ingredients
1 can Diced Tomatoes (14.5 oz)
1 can Original RotelTM (drain juice)or substitute with Hot or Mild RotelTM
1 cup fresh Cilantro

Customize it to your taste:
After trying the original recipe try adding, 2 ounces of onion, 1 or 2 cloves of fresh garlic or salt, pepper and other spices to taste.


Holiday Praline Recipe

Ingredients:
1 1/2 cup sugar
3/4 cup brown sugar
1/2 cup milk
1 teaspoon vanilla
1/4 teaspoon cinnamon (optional)
6 tablespoons butter
1 1/2 cup pecans

Directions: Combine all ingredients and bring to soft ball stage (230 to 235 degrees on a candy thermometer), stirring constantly. Remove from heat. Spoon onto buttered wax paper, aluminum foil or parchment paper and let spread. Makes 18 to 24 pieces


Holiday “Whistle Stop” Apple Crisp

Ingredients
1 box Whistle Stop Apple Crisp
2 apples (your favorite)
1 Graham Cracker Crust
1/4 tsp cinnamon
1/4 tsp nutmeg
5 Tbs melted butter
1/2 cup chopped pecans

Directions
Mix apple crisp mix, cinnamon, nutmeg and butter per box instructions, set aside Chop pecans and cut apples into large pieces and place in low heat skillet with 1 Tbs brown sugar and 1 Tbs butter and coat well. Pour apple pecan mixture into graham cracker crust and sprinkle the apple crisp mixture over the top. Follow cooking instructions on box. Top with whip cream.

Graham Cracker Crust

Ingredients
1 1/2 cups finely ground graham cracker crumbs
1/3 cup white sugar
6 tablespoons butter, melted
Directions
Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended . Press mixture into an 8 or 9 inch pie plate.
Chill pie shell, for about 30min.


Autumn Fruit Dip Recipe
from CDKitchen

Ingredients:
1 package (8 ounce size) cream cheese, softened
1/2 cup sour cream
1 cup frozen whipped topping, thawed
1/4 cup brown sugar
1/4 cup granulated sugar
1 tablespoon maple syrup
1 teaspoon vanilla extract

Directions:

In a mixing bowl, combine the cream cheese, sour cream, whipped topping, brown sugar, sugar, maple syrup and vanilla extract. Mix until smooth.

Serve immediately or refrigerate until ready to use. Serve with your choice of fruit. Especially good with fresh pineapple and apple slices.


Caribbean Cole Slaw

Ingredients:
1 bottle Marzetti Cole Slaw dressing (available at Canino's)
1/4 cup crushed pineapple
3/4 teaspoon "Jerk" seasoning
2 teaspoons fresh lime juice
1/4 cup mango chutney (Major Grey's Chutney)
1 small green cabbage, sliced in half, then sliced very thin
1 unpeeled red apple, cored and chopped
1/3 cup seedless golden raisins
1 medium fresh mango, diced
1/2 cup lightly roasted walnut or coconut, chopped (optional)

Directions:

Combine Marzetti Cole Slaw dressing, pineapple, jerk seasoning, lime juice and chutney in large bowl until well blended. Stir in cole slaw, apple and raisins. Mix together. Fold mango into slaw. Garnish with roasted walnuts &/or coconut.

Cover; refrigerate 1 hour to blend flavors.


"Not-So" Spicy Sweet Potato Soup
by Chef Sean Taylor

Ingredients
1/2 cup sour cream
1 teaspoon grated lime zest
2 large sweet potatoes, peeled & cubed
1 tablespoon butter
1 onion, sliced
2 cloves garlic, sliced
4 cups chicken or vegetable stock
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
2 tablespoons grated fresh ginger root
1/4 cup smooth peanut butter
1 lime, juiced
chopped fresh cilantro
salt to taste
tomato, diced

Directions
Blend lime zest and sour cream, set aside in refrigerator. Melt butter, sweat onions and garlic until soft, about 5 minutes Add sweet potatoes and stock, season with cumin, chili flakes and ginger and bring to boil, reduce heat to simmer until potatoes are tender, about 15 to 20 minutes. Remove soup from heat and puree soup. Whisk in peanut butter and lime juice. Season with salt to taste. Garnish with sour cream, cilantro & diced tomato.


Grilled Vegetables

Balsamic Grilled Vegetables
Food Network

Grilled Potato Salad
Food Network

Balsamic Vingear Glaze

1 Cup Balsamic Vingear
1/4 cup of sugar, (depends on your taste)
Stir together the vingear and the sugar in a small saucepan. Bring to a soft boil, then gently simmer 25–30 minutes or until the mixture is reduced and creates a thick glaze.


Mango Fruit Guacamole
by Mary Bernal, Owner & Chef, Spanish Flowers Restaurant

Ingredients (all to taste)
2 large avocado’s
Mango diced (to taste)
Red grapes cut in half, then diced (to taste)
1 minced small green onion (bottom only)
salt to tast

Directions
Cut avocado in half, twist the two halves apart, then scoop out the pits. With a spoon, scoop out the soft avocado flesh from the skins, collecting it in a large bowl as you go. Coarsely mash with a fork still leaving chunks. Gently stir mango, onion, salt and grapes into avocado. Scoop guacamole into a serving bowl. Garnish with more diced mango and grapes. Serve chilled with tortilla chips.


Broccoli & Apple Salad
The Baking Beauties.com

Dressing:
2 eggs
1/2 cup sugar
1 tsp cornstarch
1 tsp dry mustard
1/4 cup white wine vinegar
1/4 cup water
1/2 cup mayonnaise

Salad:
5 cups fresh broccoli florets
3/4 cup raisins or dried cranberries
8 slices Greak’s bacon, cooked & chopped
2 cups cauliflower florets
1/2 cup slivered toasted almonds
2 apples, cubed
1/2 red onion, minced (optional)

To make Dressing:
In a saucepan, whisk together eggs, sugar, dry mustard, combine cornstarch and cold water, and add vinegar. Cook slowly until thickened. Remove from heat let cool 5 min. and stir in mayonnaise.
To make Salad:
Marinate broccoli and cauliflower in dressing for several hours. Add remaining ingredients and toss well.


Spinach Salad with Strawberries & toasted Walnuts

Ingredients (Measurements are to taste)

  • fresh spinach in the bag or baby spinach
  • sliced strawberries
  • thinly sliced/chopped purple onion
  • walnuts, lightly toasted (or pecans, almonds)
  • goat cheese, blue cheese or feta (optional)
  • Dressing - Braswell's Vidalia Onion & Poppy Seed
    (available at Canino's in the grocery section)

Directions
Toss spinach, sliced strawberries, walnuts, and cheese, with dressing, until well coated.


Stuffed Eggplant with Rice
Made by ZerGut (Vegetarian)

Directions
Preheat oven to 400
Open container place contents (3) stuffed eggplants in small baking dish or on an oven safe plate. Sprinkle with your favorite cheese, Mozzarella, Parmesan or Feta on top. Heat at 400 for 15 minutes or until cheese has melted. Safely remove from oven and squeeze some fresh lemon on top. Can also use microwave for quick heating.

Stuffed Grape Leaves
Made by Aegean (Vegetarian)

Directions
Keep refrigerated, serve cold, squeeze fresh lemon on top and serve with lemon wedges and kalamata olives.

Tzatziki Sauce (yogurt cucumber sauce)
Allrecipes.com

Ingredients
2 (8 ounce) containers plain yogurt (Greek yogurt better)
2 cucumbers - peeled, seeded and diced
2 tablespoons olive oil
1/2 lemon, juiced
salt and pepper to taste
1 tablespoon chopped fresh dill
3 cloves garlic, peeled

Directions
In a food processor or blender, combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic. Process until well-combined. Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor.


Italian Vegetable Soup
Ingredients
1 tablespoon olive oil
2 carrots, sliced
3 stalks celery, sliced
1 medium onion, chopped
2 tomatoes diced
1 teaspoon sweet basil
1 teaspoon thyme
1 teaspoon oregano
6 cups stock, Vegetable, Chicken or Beef
2 zucchinis, quartered and sliced
3 cups sliced cabbage
1 clove fresh garlic minced
salt & ground black pepper to taste
freshly grated Parmesan cheese (optional, but is better with)

Directions
Heat olive oil in a large stock pot over medium-high heat. Saute onion, carrot, and celery until onion is translucent and vegetables are tender, 5 to 7 minutes.

Stir in tomatoes, sweet basil, thyme, oregano, garlic and cook 5 minutes more, stirring frequently. Stir stock into vegetables.

Adjust heat to a medium simmer, and cook approximately 10 minutes. Add zucchini and cabbage, and cook until tender, 5 minutes more. Adjust seasoning with salt and pepper, garnish with fresh Parmesan cheese and serve.


Canino 13 Bean Soup
Ingredients:
1 bag 13 bean soup
1 medium onion, chopped
2 Tbs olive oil
2 celery stalks, chopped
1 1/4 Tbs chili powder
1 lb sausage
2 cups diced tomatoes
1 medium bell pepper, chopped
2 cloves garlic, minced
3/4 tsp cumin
4 cups chicken, beef or vegetable stock
1 cup water if needed to cover
Salt & Pepper to taste

Directions:
Wash beans thoroughly' cover with water and soak overnight.  Drain beans. In a soup pot add oil and heat on high, add onion, celery and bell pepper to pot and sauté for 3 to 4 minutes, helps bring out flavors.  Add stock, then beans, add water only to cover beans if needed.  Let simmer for 2 hours, then add browned sausage and cook until flavors are blended.


Asparagus & Green Beans with Tarragon Lemon Dip
Courtesy of Rachel Ray

Ingredients
1 pound asparagus, trimmed
1 pound fresh green beans, trimmed
Salt
1 cup mayonnaise
1 lemon, zested and juiced
1 small shallot, finely chopped
2 tablespoons chopped fresh tarragon, (4 sprigs), chopped, plus sprigs for garnish
2 tablespoons chopped parsley leaves, plus sprigs for garnish
Few grinds freshly ground black pepper

Directions
Cook asparagus spears and green beans in 1-inch of boiling water, covered, for 3 or 4 minutes. Drain and cool the vegetables and arrange them on a serving plate. Combine the dip ingredients in a small bowl and garnish with sprigs of parsley and tarragon and set dip along side vegetables on serving dish.


Sugared Pecans

Ingredients
1 pound pecan halves
1 egg white
1 teaspoon cold water
1 cup sugar
1 teaspoon cinnamon
1 teaspoon salt

Directions
Preheat the oven to 250° F. Beat egg white by hand with water until fluffy. Fold pecans into egg white until
well coated. Mix cinnamon, sugar and salt. Fold coated pecans into sugar mix. Bake on a cookie
sheet for one hour and serve.


Baked Pears by Elaine Landrum
Ingredients
4 Bosc Pears (with skin & stems left on)

Directions
Preheat oven to 350 degrees. Wash pears, keep skin and stem on pear. Trim a very small slice off the bottom of the pears to keep them standing up. Place on a cookie sheet and bake for 45 minutes. Remove from oven and thinly sliced. Serve with brie cheese, sprinkle with cinnamon and serve, great with pork chops or place in a salad.


Savory Spiced Herb Nuts
Ingredients
1 pound pecans halves
2 tablespoons canola oil
1 1/4 teaspoon dried thyme, crumbled
2/3 teaspoon salt
1/2 teaspoon cayenne

Directions
Preheat oven to 350 degrees. In a bowl whisk together oil, thyme, salt, and cayenne. Add nuts and toss to coat well. Spread nuts and toss to coat well. Spread nuts in a shallow baking pan and roast in middle of oven 10 minutes. Nuts may be made 3 days ahead and kept in an airtight container. Serve nuts warm or at room temperature.


Sweet Potato Pie with pecans by Elaine Landrum
Ingredients
1 pound of fresh sweet potato (2 cups)
1/2 cup butter, softened
1/2 cup white sugar & 1/2 cup brown sugar
1/2 cup milk
2 eggs
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
3/4 teaspoon fresh ginger, grated
1/2 teaspoon fresh lemon zest
1 teaspoon vanilla extract
1 (9 inch) un-baked pie crust
1 cup chopped pecans

Directions
Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin. Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Add 1/2 cup of pecans to mixture. Pour filling into an un-baked pie crust. Sprinkle other half of pecans on top. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.


Sweet Potato Chips by Elaine Landrum
Ingredients
4 sweet potatoes, peeled & thinly sliced
favorite herbs & spices seasoning to your taste (I like Tony Chachere)
Canola or Olive Oil

Directions
Combine herbs & spices and oil in bowl. Place the sliced potatoes in a bowl and mix thoroughly. Spread the potatoes in a single layer on a non-stick baking sheet. Bake in preheated 450 degree oven for 12 to 15 minutes or until nicely browned.




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FEATURED RECIPE

Purple Hull Peas
by Bill Canino

 

 

Ingredients
1lb Purple Hull Peas
1 Small Chopped Onion
2 Tbs Extra Virgin Olive Oil
1 Tbs Balsamic Vinegar
1 Tbs Italian Seasoning
1/2 Tbs Garlic Powder

Directions
Shell and rinse purple hull peas
Place in large pot and boil until tender but still firm

While peas are cooking combine remaining ingredients in large bowl, drain peas in colander and place in large bowl with other ingredients and mix well
Serve either hot or cold


Nutrition & Superfoods

Superfoods
These superfoods were chosen because they contain high concentrations of crucial nutrients, as well as the fact that many of them are low in calories. Foods containing these nutrients have been proven to help prevent and, in some cases, reverse the well-known effects of aging, including cardiovascular disease, Type II Diabetes, hypertension and certain cancers.

Calculate your "BMI"
(body mass index)

Recipe Web sites

All Recipes
www.allrecipes.com

Food Network www.foodnetwork.com

The Baking Beauties
www.thebakingbeauties.com


Health Benefits of Sweet Potato:
Sweet potato is rich in Vitamin A (beta carotene) and Vitamin C.

Both Vitamins A and C are powerful antioxidants that work in the body to remove free radicals. Free radicals, are responsible for aging, tissue damage, and possibly some diseases. Antioxidants, present in many foods such as sweet potatoes prevent free radicals from harming healthy tissue.

Sweet potato is good for stomach ulcers and inflamed conditions of the colon.

It is beneficial for low blood pressure. Sweet potato may help prevent cancer in glands and organs with epithelial tissue due to its high Vitamin A content.

Sweet potato is a good food for diabetics, because it helped stabilize blood sugar levels.

Canino Produce : Houston's Farmers Market : 713.862.4027 : 2520 Airline Dr : Houston, TX 77009