Last night I had the pleasure of getting to see, and better yet sample, many of the new President’s Choice Insiders Collection products. This event, hosted by Loblaws, has become a Christmas tradition for me, signalling the official beginning of the holiday entertaining season. Could I sample everything this year? No, but there were plenty low-carb items options and they did spoil me by tweaking a couple of the recipes to make them so (thank you! xox).
I think I say this every year, but I’m pretty sure this is my favourite #PCInsidersCollection to date. You’ve already seen me blather on and on on Instagram about the new PC Memories of Eggs Benedict Hollandaise Sauce – yum! Another hot new item this season? The frozen PC Avocado Chunks! Sooooo many things you can do with them.
Now, back to last night (I just got really distracted thinking about what I could put Hollandaise sauce on next, sorry). We talked a lot about mixing new traditions with old ones. Sometimes we have the same ol’ same ol’ every year – and if you love that, well then please don’t ever change. If you are eating the same side dishes and desserts strictly out of tradition though? It’s time to shake things up.
Here are three great sides with global flavours to serve aside your turkey that will perhaps become new traditions in your family:
Za’atar Crusted Cauliflower Steaks with Mint, Yogurt and Garlic Oil
Using the new PC Organics Sea Salt Multigrain Flatbread Crackers instead of breadcrumbs adds the goodness of whole grains to this Middle Eastern inspired dish, created by Halifax’s Kathy Jollimore. Serve as a side dish on your holiday table or as an impressive vegetarian main. This side is easily made low-carb/gluten-free by simply omitting the breading (and maybe double up on that garlic oil – yum!). I enjoyed it this way and it was delicious! It also gave me a way to use up the huge jar of Za’atar in my pantry that I stopped using once I couldn’t mix it with olive oil and slather it on pita.
- 4 tbsp. PC New World EVOO Extra Virgin Olive Oil
- 1 cauliflower
- ¼ cup flour
- 1 egg, lightly beaten
- 1 tbsp. lemon juice
- 8 PC Organics Sea Salt Multigrain Flatbread Crackers, processed into crumbs
- 4 tsp. PCBL Za’atar Spice Bland, plus more to serve
- 1 clove garlic, minced
- 3 tbsp. PC New World EVOO Extra Virgin Olive Oil
- ½ cup PC Plain 2% M.F. Greek Yogurt
- handful mint leaves
Preheat oven to 400°F. Spread 2 tbsp. olive oil over a parchment or foil-lined baking sheet.
Trim the end off the stalk and remove the leaves from the cauliflower. Slice it in half through the stalk. Carefully slice each half into slices, reserving any florets that fall off. In three large shallow bowls or containers, place the flour, the egg and lemon juice, and the flatbread crumbs mixed with za’atar. Working slice by slice, dip the cauliflower into the flour then the egg then the za’atar crumbs. Place on the oiled baking sheet. Repeat with reserved florets. Drizzle slices with remaining oil. Bake 15 min then flip and bake another 15 min until golden brown and tender. Meanwhile heat garlic and oil in a small saucepan just until it starts to sizzle. Remove from heat. Strain, reserving the oil.
To serve, spoon 1-2 tbsp. yogurt on top. Drizzle with garlic oil. Garnish with za’atar and mint leaves.
Created by Kathy Jollimore for the President’s Choice Insider’s Collection.
Rapini with Piri Piri and Hollandaise
Tossed with aromatic garlic and a fiery blend of peri peri spices, and served with warmed hollandaise sauce for drizzling, this tender rapini is the ideal side dish served with roasted chicken, salmon or pork. Last night, we had this made with red Swiss Chard instead of rapini – I think this variation was even more festive!
- 2 tbsp (25 mL) PC® New World EVOO Extra Virgin Olive Oil
- 2 large cloves garlic, thinly sliced
- ½ (2 mL) salt
- 1 bunch rapini (or Swiss Chard)
- 1 tsp (5 mL) PC® black label Peri Peri Spice Blend
- ½ cup (125 mL) PC® Memories of Eggs Benedict Hollandaise Sauce
- Heat large skillet over medium-high heat. Add oil, garlic and salt; cook, stirring, 30 seconds or until garlic is light golden; stir in rapini. Add 1/2 cup water; cover and cook 3 to 4 minutes or until rapini is almost tender. Uncover; cook until water is completely evaporated.
- Add spice blend; stir-fry 1 to 2 minutes or until tender. Transfer to serving dish.
- Warm the Memories sauce gently in microwave, 30 seconds at a time and stirring frequently, until hot. Serve with rapini.
Recipe source: pc.ca
Korean Fried Potatoes with Cabbage and Bacon
This zesty pan-fried potato dish includes an exceptional mix of smoky bacon, sweet cabbage and our fiery spiced sauce inspired by the flavours of Korea. Serve as a side with beef, chicken or seafood, and also with fried eggs or omelettes. I didn’t sample this one because it’s not low-carb, but I heard it was delicious; a little spicy but everyone especially loved the thick-cut bacon – can’t say I blame them there.
- 1 pkg (680 g) PC® Golden Little Gems Yellow Mini Potatoes
- 4 slices PC® Old Fashion Style Naturally Smoked Extra Thick Cut Bacon, cut crosswise in ¼-inch (5 mm) thick pieces
- 4 cups (1 L) roughly chopped and loosely packed Savoy cabbage
- Pinch each salt and granulated sugar
- ¾ cup (175 mL) thinly sliced green onions
- 1/3 cup (75 mL) PC® Memories of Seoul Gochujang Spicy Chili Sauce
- 1/2 tsp (2 mL) toasted sesame seeds
- Place potatoes in saucepan with salted water to cover. Bring to a boil. Reduce heat to medium-high and cook uncovered 10 to 12 minutes or until just tender. Drain. Cool slightly; halve potatoes (if large, quarter them).
- Meanwhile, cook bacon in large non-stick skillet over medium-low heat, turning occasionally, 12 to 14 minutes or until crisp. Transfer to a paper towel-lined plate.
- Discard all but 3 tbsp fat from skillet. Increase heat to medium-high; add potatoes and cook 10 to 12 minutes, turning occasionally, or until browned and crisp. Add cabbage, salt and sugar; cook 3 to 5 minutes or until cabbage is tender-crisp.
- Stir in bacon, 1/2 cup of the green onions and the Memories sauce. Cook 1 to 2 minutes, gently stirring, until everything is coated with sauce, and adding up to 2 tbsp water as needed if mixture appears dry or is starting to stick to pan.
- Transfer to serving dish. Sprinkle with sesame seeds and remaining green onions. Serve drizzled with extra Memories sauce, if desired.
Recipe source: pc.ca
Do you think your family would be open to these new side dishes, or are they sticklers for tradition?
#PCInsidersCollection Twitter Party RSVP
I hope you will join me on November 30th as I hook back up with the East Coast Mom Media gals for the Twitter holiday event of the year. We’ll be chatting all things holiday and we guarantee you will leave hungry. Wait… is that a good thing? I guess it is for Twitter parties only *wink*