Inspired Magazine Winter 2008

Winter 2008
compliments.ca
winter
comfort
classics
Food Network™
star Anna Olson
shares her best
holiday treats!
34delicious ways
to simplify the season
+ party fare
Quick & Easy slow cooker favourite
Festive fixinGS
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editor’s note
Editor
Samantha Shepherd
Art Director
Jill Monsod
Managing Editor Christina Campbell

Assistant Editor Andrea Ercolani
Recipe Editor Barb Holland, PHEc
Copy Editor Janice Babineau
Associate Art Director Suba Kailasapillai

Production Designer Tyrone Franco
Production Manager Dianne Robinson
Contributors
Executive Chefs James Smith, Ryan Skelton
Recipe Contributors Dana McCauley,
CelebratingSimple
Anna Olson, Amy Snider, PHEc
Photographers Angus Fergusson, James Tse,
Felix Wedgewood
Food Stylists Carol Dudar, Ruth Gangbar, Terry Schacht
Prop Stylist Laura Branson, Martine Blackhurst
VP, Group Publisher Manuela Yarhi “Do you remember the first holiday was to keep it simple. So whether
Publisher Tina Boroviak
Associate Publisher Urania Agas dinner you cooked?” This was the this is your first entertaining season
Project Manager Debbie Morrow conversation opener when the Inspired or your fortieth, this issue is for you.
Production Director Susan So
Director, Advertising Sales Michael Grier team sat down to plan our Winter You’ll find the key recipes you need:
Advertising Sales Managers Kati Bradshaw, Marc Strong issue. In a flash, I was taken back to A few fab (and fast) appetizers; a festive
President & C.E.O. Eric Schneider
Creative Director Peter Grimaldi
my early twenties when I embarked drink you’ll be happy to serve over
Editorial Director Dick Snyder on cooking a festive feast for my and over again; the most unexpected
family – by myself. I worked my way buffet (it’s Italian-style!); and our
through the preparations, trying to chefs’ tried-and-true holiday side
Sobeys
remember the steps I’d watched year dishes. Plus we’ve got great solutions
Chief Marketing Officer Belinda Youngs
Director, Customer Yvonne Hutterer
after year, but in the end I suffered to get you through those busy (and
Relationship Marketing the pitfall of many a novice cook blustery) winter weeknights.
Inspired Marketing Manager Angela Redouté
Inspired Operations Manager Amy Dillon
– bad timing. Let’s just say, it was Here’s to simplifying the season.
Web Marketing Manager Theresa Arrigo a good learning experience. Happy Holidays!
Web Marketing Specialist Anandi Nagarajan
Taking turns sharing our
Director, Product Development Paula Deane
Director, Regulatory Affairs Mauricio Bobadilla misadventures in the kitchen (and a
Regulatory Affairs Manager Andrea Saari good chuckle), we wondered: “How
Sobeys National Procurement & Product Development
can we make it easier?” Our answer and the Inspired Team
Inspired is a Sobeys Inc. publication created

by Redwood Custom Communications. Colour
reproduction: Clarity Colour. Printing: St. Joseph
Printing. All rights reserved. Reproduction in
whole or in part is prohibited without prior written
permission from Sobeys Inc.
Let us help you SImplify the season
©Sobeys Inc. 2008
FOR ADVERTISING RELATED INQUIRIES ONLY,

TAking it Slow Party Ready Anna’s Favourites
please contact Kati Bradshaw at
The slow cooker can be your Everyone needs a few Who better to offer up
416-847-8537 or Marc Strong at 416-847-8173 best friend, when you’re stand-bys in their holiday baking advice than
busy. Our delicious recipes repertoire. In Presto Anna Olson? Check out
in Easy Does It (page 20) help Party Fare (page 26), Cooking Class (page 33)
PARTNERS IN GROWTHTM Sobeys, in conjunction with you get dinner on the table in we share yummy eats for her favourite festive
St. Joseph Print Group and Scouts Canada, contributes
to the preservation of our environment. The printing a hurry, but without the rush. that deliver every time. treats and best baking tips.
of this magazine has facilitated the planting of
thousands of seedlings on public parklands and
riverbanks across Canada.
compliments.ca/inspired 1
Discover
Learn more about the products
you’ll find inside Inspired magazine.
Inspiration for every occasion.

Nutritious foods kids love. For everything from relaxing
Why spend more on basics? These food ideas are parent- brunches to busy eat-and-go
Stretch your shopping dollar approved because they have dinners, you can count on
with impressive savings on no added hydrogenated oil, Compliments for quality, value
your everyday staples. artificial flavours or artificial and – of course – great taste.
colours. And they’re kid-
approved because they’re
yummy and full of Disney fun.
©Disney, ©Disney/Pixar
winners’circle
When faced with the challenge of creating an ice cream to
appease the most discerning chocoholics, Product Developer
Rosemary Offord rose to the task. “We set out to create an ice
cream that packed the most chocolate possible in one frozen bite
full,” recalls Offord. The result, Compliments Sensations Double
Chocolate Truffle Ice Cream, was such a hit that it took home
top honours in the Canadian Grand Prix New Product Awards . TM
This holiday season, serve up a winner!
Add some sparkle.

Healthy meets tasty. No matter what the
Find your healthy balance in occasion, delicious treats Certified to the highest standard. Extraordinary ingredients.
these exciting food selections. from the Compliments Incorporating organics into your Exquisite flavours.
You’ll see the Health Check™ Collection are sure to repertoire has never been easier Inspired by flavours from
symbol on every item. please. These limited or more affordable. Choose around the world and made
edition delicacies are from a generous selection of with the finest ingredients,
perfect for gift-giving or wholesome foods – all certified these unique delights are
a special treat. to the highest standards. for discerning food lovers.
PICK THESE UP TODAY AT:

Find your inner chef
contentsIN EVERY ISSUE
1 Welcome letter
2D iscover Compliments
Learn about the products you’ll find in Inspired
6 In Season: Fresh Ideas
Food, news, trends and tips for the season
8 In Season: Checkout
Discover the latest tempting flavours
from Compliments
10 In Season: Key Ingredient
We put the spotlight on the sweet, juicy
and totally versatile orange
33 C ooking Class
Our guest chef, Anna Olson, shares her favourite
baking recipes and some tricks of the trade
37 K itchen Notes
Get insider tips and info from our food experts
38 Recipe Finder
39 T aste Tested
The Compliments Consumer Test Panel weighs
in on holiday appetizers and snacks
40 L ast Dish
An Inspired reader shares a favourite food memory
p.20 FEATURES
13 Q
uick Hits
Fast pre-party eats for when you’re rushing out
to a party or leaving dinner with the babysitter
14 W
eeknight Rescue
- On the Cover: Use our simple meal plan for a week’s worth
-- - - - -
Find these delicious Chai of delicious dinners your family will love
Chocolate Almond Biscotti and
18 B alance the Holidays
p.23
more yummy treats by celebrity
chef Anna Olson on page 33. Four quick, easy and better-for-you breakfast
-------
and snack ideas to keep you going until lunch
20 E asy Does It
--- Simple slow cooker recipes guaranteed to
keep you warm this winter
23 Italian Renaissance
Put on an Italian–style buffet with classic
dishes and modern twists
26 P resto Party Fare

Get a head start on yummy cocktail party eats
with these versatile stand–bys
29 F rom the Chefs’ Table

Chefs James and Ryan share their favourite
tried-and-true holiday side dishes
p.33
go online
Be the first to know! Sign up today
and never miss an issue of Inspired.
compliments.ca/inspired
Find it in the freezer aisle
in season
w ee ke nd
Fresh Ideas
Food, news, trends and tips
explor er
‘Tis the season for relaxing and
merry-making. Here are three
great ways to enjoy winter.
December
Organize a cookie swap. While every family
looks forward to a tray full of baked holiday
Enjoying time with friends and
The gift is in the giving
goodies, finding time to make everyone’s

favourites can be a struggle. That’s why we
family is what makes the season love cookie swaps! Ask each guest to make a
so special. This year, why not double- or triple-batch of their best treat. Lay
the sweets out on a table and let everyone
widen your circle to include collect a bit of each baker’s bounty.
others? Here are some great January

ways to brighten the holidays Take it outside. Take advantage of a sunny
winter day and enjoy the great outdoors. Lace
for those who are less fortunate: up your skates at an outdoor rink, hit the slopes
for some skiing or tobogganing, or hike the
trails at a nearby park or conser vation area.
• If you’re hosting a holiday party, encourage You’re sure to be a hero if you take along an
guests to bring non-perishable food items in insulated container of hot chocolate and a
satisfying snack.
place of a traditional hostess gift so you can
make a donation to a local food bank. February
For something completely different... Get
• Gather up the family and pay a visit to a nearby unstuck from the winter rut by organizing a
seniors’ centre to sing carols and spread some dinner party that’s different from any other
you’ve ever hosted. Try to duplicate a meal you
holiday cheer. love to order at a favourite ethnic restaurant;
• Enjoy your holiday meal early in the day put out a fondue or raclette spread and let
guests cook their own meal; or organize a
and then head over to a local soup kitchen potluck where guests bring foods that follow
a specific theme.
to help serve others.
Pomegranates have earned a reputation for being nature’s

most labour-intensive fruit, but we think the brilliant sweet and
tart seeds, called arils, are worth the effort. The edible arils
are encased in a reddish leathery skin and are separated into
compartments by a bitter, cream-coloured membrane. Enjoyed
on their own as a snack, used as a garnish, combined in recipes,
or pressed into juice, arils are a refreshing source of potassium
and vitamin C. They’re also rich in antioxidants, which help
protect the body against damage caused by free radicals.
Buying and Storage: Choose pomegranates that are heavy for their
size. They can be stored in the refrigerator for up to 1 month.
How to Eat: To extract the arils without getting sprayed by
fresh
their crimson juice, submerge the pomegranate in a sink or
PICK bowl full of water and cut it in half. With your fingers, pull the
halves apart and separate the arils from the membrane. The
membrane will float to the top while the arils sink to the bottom.
For more information and recipes, visit pomwonderful.com
6 by Compliments WINTER 2008

double-duty
gadgets
Chocolate curls can give any dessert that
special from-the-bakery look. It’s simple to
make your own with a standard vegetable
peeler and some good quality block chocolate.
Before starting, make sure the chocolate is cold.
Hold the chocolate with a paper towel and pull
the peeler across the narrowest part of the
block. It should curl up like wood shavings.
kitchen glossary
Slurry
winter to-do list ing
A thin paste comprised of
water or broth and a starch,
Take out your holiday bak
1. Stock your pantry.
recipes and make a list
of the necessitie s so you ’ll be such as flour or cornstarch.
ready to bake when the
mood strike s.
up
The mixture is added to soups,
an afternoon and whip stews or sauces as a thickener.
2. Plan ahead. Block off als . You ’ll be
freezer-friendly me
some of your favourite nig ht wh en coo king
ry winter
happy you did on a bluste
just isn’t in the cards. y
3. Do a thorough kit
chen purge. After the holidall
cup bo ard s and pu
wers and
rush, go through your dra d
coo kin g gad get or implement that’s damage
out any
past year.
or hasn’t been used in the
ecotip
Planning on gifting homemade treats this year?
Save your favourite cookie tins, like this one from
the Compliments Collection Belgian Biscuit Selection,
dress yourtable
to fill with your own home-baked goods. Encourage
recipients to keep the reusable container moving
by attaching a
“tracking” label on
it with space for
others to write
in the name
of a new Add some seasonal flair to plates
receiver. Create personalized place settings by inscribing each guest’s
name on a festive ornament, place card or cookie. No
time to bake? Simply pick up Compliments Collection
Scottish Pure Butter Shortbread and inscribe names
with prepared icing.
in season
Checkout
the latest Tempting Tastes from compliments
Festive goodies Fun holiday treats that

make perfect presents.
Take Your Pick

Boasting 28 different flavours,
Compliments Collection Gourmet
Jelly Beans are perfect for jelly
bean counting and sprucing up a
gingerbread house. Traditionalists
not-so-frosty
can enjoy the classics like
grape and wild cherry while
adventurous taste buds can
snowman
This adorable Compliments Collection
explore butter popcorn or
Milk Chocolate Snowman is the
strawberry smoothie flavours. perfect stocking stuffer for kids and
kids at heart. Built using creamy
Swiss milk chocolate and decorated
with colourful details, he’s sure to
melt your heart.
Give Chocolate Wishes

Give a festive treat that really shines. Made with real
Swiss chocolate and individually wrapped, Compliments
Collection Swiss Milk Chocolate Coins are a must for the
stocking and a lovely way to send best wishes to
friends and family for the New Year.
traditional treat
Originally associated with Hogmanay
(Scottish New Year), shortbread has
become a holiday staple. Buttery
and tender Compliments Collection
Scottish Pure Butter Shortbread has
kept all the classic qualities without
the messy kitchen!

For the hostess
These sweet treats make the perfect
hostess gift for any occasion.
ChocolatesatTrionea sures
Compliments Sen s Praline Collection is
connoisseur. Made
designed for the chocolate
Fudge-tastic with premium Swiss chocol
offe ring s, inc
ate and with 14
luding marzipan,
Imported from England, luscious unique flavour
and alm ond creams,
Compliments Collection Butter gianduja, and hazelnut send you to
Fudge is the ultimate fudge collec tion is sur e to
this praline
uic kly !
experience. Available in maple chocolate nirvana...q
(made with real maple syrup)
and traditional flavours, its
smooth, soft and oh-so-buttery
texture will have you hooked.
Swiss Delights
Melt-in-your-mouth
Compliments Collection Swiss
Chocolate Truffles have a
Perfectly Clustered smooth, fresh-from-the-

Make the holidays a whole lot chocolatier taste. Made with
sweeter with Compliments Collection the finest Swiss chocolate
Dark Chocolate Pecan Caramel and available in milk or dark
Clusters. These chewy bites, also chocolate, these upscale
available in milk chocolate, are full delectables are the perfect
of crunchy pecans and caramel way to say thank you.
and will instantly cure any
chocolate craving.
Sensational desserts
Wow your guests with these Irresistible indulgence
impressive desserts. Compliments Sensations Pecan Praline Cheesecake
is everything a great cheesecake should be. It’s
creamy, smooth and loaded with sweet caramel
top pick
– one slice may not be enough.
Star of
the Show
We were so thrilled when we tried the
brand new Compliments Sensations
Mont Belge Fondant, we just had to ask
product developer Frank Spadafina how
he came up with this ingenious idea.
Q: What was your inspiration? flows down the cone, glazing the
A: I was inspired by two beautiful underlying chocolate mousse layers.
mountain regions in Canada: Banff and It literally steals the show!
Mont Tremblant. Mountains provide Q: What are your criteria when
grandeur and this dessert is grand! developing a new dessert like this one?
Q: This treat is designed to be eaten A: A dessert should stimulate, satisfy
after it has melted. Tell us about that. the senses and allow one to indulge
A: The Belgian chocolate peak slowly – this one more than delivers.
in season
Key ingredient:Oranges
DISCOVER SOMETHING NEW ABOUT THIS JUICY FRUIT
Clementine
This seedless variety
has a tangy-sweet
flavour with a slight
apricot taste. Its
easy–to–peel glossy
skin keeps the flesh
as juicy as can be.
Satsuma
This seedless
mandarin has
a mildly sweet
flavour and
honeysuckle
aroma that
instantly
refreshes.
Blood Orange
This variety
has a beautiful
bright red flesh
and a delicate
citrus-raspberry
flavour that’s
ideal for sauces
and marinades.
Navel Orange
Easily recognizable
by its cute “belly
did you know?

button,” this large,
seedless fruit has
a sweet, flavourful
pulp that's perfect
for snacking.
Oranges are rich in
phytonutrients, organic
compounds believed to play
a role in preventing cancer,
strokes and heart disease.
10 BY COMPLIMENTS WINTER 2008
PORK TENDERLOIN WITH
BLOOD ORANGE TERIYAKI SAUCE
Prep time: 10 min. Total time: 30 min.
Serves 4
1 pork tenderloin, about 1 lb (500 g)
1/
4 tsp (1 mL) each salt and pepper
1/
4 cup (60 mL) Compliments Sensations Blood
Orange Ginger Teriyaki Grilling Sauce
1 lb (500 g) mini potatoes
1 tbsp (15 mL) pure olive oil
1/
2 red onion, sliced
4 baby bok choy, quartered and washed well
1 red pepper, sliced
1 clove garlic, minced
1/
2 oranges, peeled and segmented
1/
4 cup (60 mL) Compliments Pulp Free
Orange Juice
1/
2 cup (125 mL) Compliments Chicken
Broth, 30% Less Sodium
1/
2 tsp (2 mL) cornstarch
1. Preheat oven to 400°F (200°C). Season

pork with salt and pepper and brush with
1 tbsp (15 mL) teriyaki sauce. In a saucepan
of boiling salted water, cook potatoes until
tender, about 12 min. Drain.
2. Heat 2 tsp (10 mL) oil in a large ovenproof
skillet over medium-high heat. Sear pork
on all sides, about 4 min. Add potatoes,
cover and place skillet in oven. Cook pork to
medium, about 25 min. Remove and transfer
pork and potatoes to a platter. Cover with foil.
3. Meanwhile, heat remaining oil in another
skillet over medium-high heat. Sauté onions,
bok choy, red peppers and garlic until tender-
crisp, about 3 min. Add salt, pepper and orange
segments. Transfer to pork and potato platter.
4. In the same skillet over medium-high heat,
add remaining teriyaki and orange juice; bring
to a boil. In a small bowl, whisk broth and Sweet asian Flavour
cornstarch until smooth. Whisk into orange Give your next meal a citrus twist with
juice mixture and simmer until thickened, Compliments Sensations Blood Orange
Ginger Teriyaki Grilling Sauce. This Blood Orange
about 2 min. Ginger Teriyaki
sweet sauce is best when brushed
on poultry, pork and seafood for an Grilling Sauce,
5. Carve pork into 12 slices; serve with
authentic infusion of Asian flavour. 350 mL
potatoes and vegetables. Drizzle with sauce.
per serving: 390 calories, 35 g protein, 10 g fat, 41
g carbohydrates
expert tip We asked Compliments produce expert Stephen Kelley to

share his insider tips on selecting and storing oranges.
“I look for oranges that have a bright, fresh appearance, a shiny, glossy skin
and are heavy for their size. To keep citrus fresh, store in your refrigerator’s
crisper (either loose or loosely tied in a plastic bag). They’ll keep up to two
weeks, as opposed to only four days at room temperature.”
in season
luck
WARM ORANGE, SPINACH
& FENNEL SALAD
Holiday
Serves 4
1/
2 cup (125 mL) Compliments Pulp Free
Orange Juice Traditionally associated with luck and good
fortune, oranges are incorporated into
1 shallot, sliced many holiday traditions around the world.
1 tbsp (15 mL) red wine vinegar In Asian cultures, they are particularly
symbolic during Chinese New Year, when
1 tsp (5 mL) Dijon mustard
guests bring a lucky number of oranges
1/
4 tsp (1 mL) pepper as a gift for family and friends. Oranges
3 tbsp (45 mL) Compliments Sensations and tangerines also symbolize luck and
Toscano PGI Extra Virgin Olive Oil wealth in some European countries, where
they are stuffed in the toes of Christmas
1 fennel (anise) bulb, thinly sliced stockings to represent the gold balls St.
4 blood oranges, peeled and sliced Nicholas gave to paupers.
into 5 rounds each
4 cups (1 L) Compliments Organic
Baby Spinach
1. In a small saucepan over medium-high

heat, combine orange juice and half the
shallots. Bring to a boil and reduce to about
3 cup (75 mL), about 6 min. Whisk in vinegar,
1/
mustard, pepper and 2 tbsp (30 mL) olive oil.

2. Meanwhile, in a skillet over medium-high
heat, heat 1 tbsp (15 mL) olive oil. Add
fennel and remaining shallots. Sauté until
tender-crisp, about 1 min.
3. Arrange orange slices on plates. Top with
baby spinach, fennel and shallots; drizzle
with warm dressing.
per serving: 210 calories, 3 g protein, 10 g fat,
26 g carbohydrates
go online
To learn about five more key
winter ingredients, visit

in season
Quick Hits
Need dinner in a dash? These speedy solutions will keep you satisfied.
breeze through Keep these simple

Green Beans,
340 g
the holidays stre

Reduced Fat Traditional
Shepherd’s Pie, 600 g
tips in mind for a
ss-free season.
•M
ake a list and check it twice. With so
almost guarantee a thing or two will slipmuch going on, you can
reminders can be a lifesaver. Keep lists your mind. To-do lists and
fridge or in the car. in a handy spot, like on the
•K eep gifts at the ready. Before you get
stock up on gifts you can use when you’too busy, take some time to
a party, or when an unexpected holiday re rushing out the door to
guest drops by. Delicious
pre-party
treats from Compliments Collection are the
perfect option.
meal for two

• Don’t forget to schedule some down-tim
during the holidays, so make a point of e. It’s easy to get overbooked
plan
so you can face the new year feeling refre ning some “home time”
shed and recharged.
Avoid the temptation to

over-indulge at the party
buffet by satisfying yourself Rigatoni
Bolognese,
with a quick and healthy 1 kg
meal before you leave the Fast & Nutritious

house. Compliments Balance family-friendly options
Reduced Fat Traditional Low in fat, but high in great
Shepherd’s Pie, paired with taste, Compliments Balance Rigatoni
crisp Compliments Green Bolognese will hit the spot. Round
it out with Compliments Spring Mix
Beans you can steam Salad Blend and Compliments Balance Honey Dijon
directly in the package, is Honey Dijon Dressing. Also try Compliments Dressing, 475 mL
the perfect solution for two. Balance Penne Carbonara and Compliments
Balance Meat Lasagna with Flaxseed Pasta. Spring Mix
Salad Blend,
454 g
kid-pleasing fare
Compliments Junior Disney Pirate Treasures

Original Chicken Strips or Rock Star Pops
Original Popcorn Chicken are the perfect
solutions to leave with the babysitter. Pair
with Compliments Junior Disney Munch a
Bunch Baby-cut Carrots or a bowl of grape
tomatoes and they’ll love every bite. Rock Star Pops Original Pirate Treasures Original Chicken Munch a Bunch Baby-cut
©Disney, ©Disney/Pixar
Popcorn Chicken, 500 g Strips, 680 g Carrots, 10 x 57 g
every day
WeeknightRescue
Tackle busy winter evenings by having a meal plan in place. We’ve
come up with a week’s worth of great meals so you can spend less time
wondering what to make for dinner and more time enjoying the season.
monday
MEDITERRANEAN CHICKEN BAKE 1. Preheat oven to 375°F (190°C). Combine
with CAESAR SALAD bread crumbs, flour, salt, pepper and paprika
Prep time: 5 min. Total time: 35 min. in a clean plastic bag. Place egg whites in
Serves 4
a bowl and whisk in 2 tbsp (30 mL) water.
1/
2 cup (125 mL) dry bread crumbs Coat each drumstick with egg mixture then
1 tbsp (15 mL) all-purpose flour shake in crumb mixture until evenly coated.
1/
2 tsp (2 mL) each salt, pepper (Discard used crumbs.)
and paprika
2. Heat oil in a large nonstick skillet over
2 egg whites
medium-high heat. Add chicken and cook,
8 chicken drumsticks turning as needed, until evenly browned,
2 tbsp (30 mL) vegetable oil 5 to 8 min. Spread bruschetta topping evenly
1 tub (227 g) Compliments Roasted in an 11 x 7–inch (2 L) baking dish. Transfer
Garlic Bruschetta Topping browned chicken to dish. Bake until juices run
1/
4 cup (60 mL) Compliments Goat’s Milk clear when chicken is pierced, about 20 min.
Cheese Crumbles Sprinkle with goat cheese and green onions
1 green onion, thinly sliced and broil until cheese is softened, 2 to 3 min.
go online
1/
2 pkg. (227 g) Compliments Simply
Romaine Lettuce 3. Meanwhile, toss romaine with dressing.
Serve chicken and sauce with salad.
1/
4 cup (60 mL) Compliments Balance For a printable shopping
Caesar Dressing list and recipes, visit
per serving: 480 calories, 34 g protein,
29 g fat, 16 g carbohydrates

tuesday have you tried? - - - - -
Saffron is a pungent, aromatic

-
spice. In fact, just a little bit
SHRIMP JAMBALAYA
---
Prep time: 10 min. Total time: 35 min. goes a long way. If you don’t
Serves 4 have saffron, use 1/2 tsp
----
(2 mL) smoked or sweet
1/
2 pkg. (454 g) frozen, cooked Compliments paprika in its place.
Shrimp (31/40 ct)
1 tbsp (15 mL) vegetable oil
1 onion, chopped
1 clove garlic, minced
1/
Pinch each saffron and hot pepper flakes
1 cup (250 mL) Compliments Basmati Rice
1 1/2 cups (375 mL) tomato juice
1 1/2 cups (375 mL) Compliments Chicken Broth,
30% Less Sodium
2 tbsp (30 mL) lemon juice
1 cup (250 mL) each thawed, frozen corn
kernels and finely chopped green pepper
1/
2 lemon
2 green onions, sliced
1. Thaw shrimp according to package

instructions; reserve in refrigerator until
ready to use.
2. Heat oil in a large skillet over medium heat.
Add onion, garlic, salt, pepper, saffron and hot
pepper flakes. Cook until golden, about 5 min.
Stir in rice until grains are shiny and coated.
Pour in tomato juice, broth and lemon juice;
bring to a boil. Cover; reduce heat and simmer
15 min. Increase heat to medium and stir in
corn and green pepper. Cover and cook 5 min.
Stir in shrimp and cook, covered, until heated
through, about 2 min. Let stand 5 min. before
serving. Squeeze lemon juice over rice and
sprinkle with green onions to garnish.
wednesday Rely on a helping hand

Create a restaurant-style pasta dish with
these fresh ingredients from Compliments.
+
Creamy Tomato Meat Filled
Blush Sauce, 288 mL Tortellini, 350 g
every day
thursday
CHIPOTLE ROAST BEEF SANDWICHES 1. Position one oven rack in top third of ZESTY COLESLAW
with OVEN-BAKED FRIES oven and one in the centre. Preheat oven Prep time: 5 min. Total time: 35 min.
Prep time: 10 min. Total time: 25 min. Serves 4
to 450°F (230°C). Prepare fries according
Serves 4
to package directions. Remove fries and 1/
4 cup (60 mL) Compliments Balance
1/
2 pkg. (500 g) Compliments Balance Steak heat broiler to high. Mayonnaise Style Dressing
Cut Frozen Fried Potatoes 1 tbsp (15 mL) milk
2 large, oval shaped whole-wheat buns, 2. Place buns, cut side up, on a baking sheet.
1 1/2 tsp (7 mL) prepared horseradish
sliced in half lengthwise Toast until lightly browned, about 1 min.
1 tsp (5 mL) each brown sugar and Dijon
1/
4 cup (60 mL) Compliments Balance mustard
Mayonnaise Style Dressing 3. Meanwhile, blend mayonnaise and
chipotle pepper sauce; adding more sauce 1/
4 tsp (1 mL) each salt and pepper (approx.)
2 tsp (10 mL) chipotle pepper sauce
(approx.) to taste. Spread over toasted buns. Arrange 1/
2 pkg. (227 g) Compliments Coleslaw,
equal amounts of lettuce, red onion, green Cabbage and Carrot Blend
1 1/2 cups (375 mL) Compliments Simply
Romaine Lettuce pepper and roast beef on bun halves. Sprinkle 1/
4 cup (60 mL) each finely chopped green
with cheese. Return buns to upper rack onions and very thinly sliced radish
1/
4 cup (60 mL) red onion, very thinly sliced
and fries to bottom rack to re-warm. Bake
1/
2 green pepper, thinly sliced 1. Whisk together mayonnaise, milk, horseradish,
until cheese softens, about 2 min. Serve
3/
lb (375 g) Compliments Angus sugar, mustard, salt and pepper until smooth.
4
sandwiches with fries.
Roast Beef, shaved
2. In a large bowl, combine coleslaw, green
1/
2 cup (125 mL) shredded Compliments per serving: 500 calories, 33 g protein,
Mild Cheddar Cheese onions and radishes. Drizzle dressing over
and toss well. Taste and season with salt
and pepper, if needed. Let stand 30 min.
before serving.
per serving (1 cup/250 mL): 70 calories,
have you tried? - - - - - - - - - - - - - -

0 g protein, 4 g fat, 6 g carbohydrates
Compliments Angus Roast Beef is

---
made from Canada grade AAA beef.

It’s nitrate-free and low in saturated
---
fat. Simply ask for it at the deli

counter and have it sliced to your
desired thickness.
friday
Relax and unwind
Pop a Compliments Shepherd’s
Pie, Traditional Recipe in the
oven and kick back. Your
family will love digging into Shepherd’s Pie,
this classic comfort food. Traditional Recipe, 900 g

™
Health Check. Taste? Check.
We all want to eat healthier, but we need meals that fit

our busy schedules and don’t fall short on flavour. Every
Compliments Balance product carries the trusted symbol
of the Heart and Stroke Foundation’s Health Check™
program. So you can enjoy them knowing that
they are both nutritious and delicious.
P08-1002_Compliments_Ad.indd
CLIENT: Sobeys1 TRIM: 8.125” x 10.875” 9/5/08
Cyan3:22:42 PM
JOB NAME: Compliments Ad SAFETY: None Magenta
Yellow
DOCKET #: P08-1002 BLEED: 8.375” x 11.125”
Black
AD #: None INSERTION DATE: None
PUB: Inspired Magazine PPI: 300
AD SPACE: col x lines
OUTPUT SCALE: 100% PROOF #: 3

FONTS: PMN Caecillia, Whitney DATE: 9-5-2008 3:22 PM
Macintosh HD:Users:stevepinter:Desktop:Jan’s Working:~In Progress:P08-1002_Compliments_Ad.indd

EVERY DAY
Balance the Holidays

Start your day off right with these quick energy-boosting breakfast
and snack ideas. They all follow Health Check guidelines so you can
TM
stay on track through the holidays and beyond.
------- boost the vitamin C

reen peppers are an excellent
G
---
source of vitamin C, an antioxidant
that helps maintain good health.
ready in
7min.
Open-Faced Waffle Scramble
1. Whisk 3/4 cup (175 mL) Compliments Balance
100% Pure Egg Whites with 1/4 cup (60 mL)
2% milk and a pinch of pepper until
well combined.
2. Spray a medium nonstick skillet with
cooking spray and place on medium-low heat.
Add egg mixture. Sprinkle evenly with 1/4 cup
(60 mL) each diced green pepper and onion
and 2 thinly sliced mushrooms; cook 1 min.
Cook, stirring occasionally with a spatula to
scramble, until just set.
3. Sprinkle evenly with 1/3 cup (75 mL)
Compliments Balance Part Skim Mozzarella
Shredded Cheese. Cover; remove from heat
and let stand 2 min. or until cheese is melted.
4. Toast 4 Compliments Balance Whole Wheat
Waffles; spoon an equal portion of egg
mixture onto each waffle. Top with tomato per serving: 300 calories, 24 g protein, 7 g total fat,
slices. Sprinkle with additional pepper to 3 g saturated fat, 16 mg cholesterol, 38 g carbohydrate,
taste. Serves 2. 5 g fibre, 610 mg sodium, 440 mg potassium

ready in ready in
5 min. 8 min.
PEACH MELBA PARFAIT TO GO quick-draw tex-mex omelette
1. Divide 1 cup (250 mL) canned, drained and chopped 1. Stir 1 cup (250 mL) Compliments Balance 100%
Compliments Balance Peach Slices and 1/2 cup (125 mL) Pure Egg Whites with a pinch of cumin. Spray
thawed, frozen, unsweetened raspberries between two medium nonstick skillet with cooking spray and
8 oz (250 mL) glasses or reusable containers. place on medium heat. Add egg whites, coating
2. Top each fruit layer with 1/2 cup (125 mL) low fat pan evenly. Cook until bottom is set but top is still
vanilla yogourt, then 1/3 cup (75 mL) Compliments moist, 2 to 3 min.
Balance 10 Whole Grains and Flax Muesli Flakes. Serve 2. Sprinkle half the omelette with 1/4 cup (60 mL)
immediately. (Reserve muesli in a separate container if each canned Compliments Balance Low Salt Whole
preparing the night before). Serves 2. Kernel Corn, drained, rinsed canned black beans,
and chopped green onions. Spoon 1 tbsp (15 mL)
mild or medium salsa over filling; sprinkle with
4 cup (60 mL) Compliments Balance Part Skim
1/
Mozzarella Shredded Cheese. Use a spatula

to fold the un-garnished side
over the filling. Cover;
remove from heat and
let stand 2 min.
3. Garnish with
4 cup (60 mL)
1/
diced avocado
and 1 tbsp (15
mL) mild or
medium salsa.
Serves 2.
per serving: 260 calories, 8 g protein, 2.5 g total fat, per serving: 190 calories, 22 g protein, 6 g total fat,
1 g saturated fat, 3 mg cholesterol, 52 g carbohydrate, 2 g saturated fat, 10 mg cholesterol, 13 g carbohydrate,
7 g fibre, 85 mg sodium, 370 mg potassium 4 g fibre, 510 mg sodium, 150 mg potassium
Diet Myths Debunked

ready in
5 min.
Creamy Apple Cinnamon Oat Shake
Registered dietitian Cara Rosenbloom sets the record 1. In a blender, combine 2 cups (500 mL) Compliments
straight on some common food fiction. Balance Original Soy Fortified Beverage, 1 cup (250 mL)
MYTH 1: Skipping breakfast will help save calories. Compliments Balance Unsweetened Apple Sauce, 1 pouch
“When you skip breakfast,” Rosenbloom explains, “your metabolic (36 g) Compliments Balance Regular Instant Oatmeal,
rate slows down and your blood sugar drops, leaving you more 1 tbsp (15 mL) liquid honey and 1/2 tsp (2 mL) cinnamon;
hungry and setting you up to snack impulsively.” blend until smooth. Let stand 5 min.
MYTH 2: Eating between meals is a no-no. 2. Add 1 cup (250 mL) ice cubes and blend until
“Healthy snacks can actually help control your weight. Just make smooth. Serves 2.
sure you incorporate at least two foods from Canada’s Food
Guide’s four food groups. Try sliced fruit with a yogourt dip or
whole grain toast with cheese.”
MYTH 3: Eating healthier means major changes.
“Even making small, better-for-you substitutions, like cooking with olive
oil instead of butter, or using 2% milk instead of cream, will help.”
Guilt-Free Nibbling Triple Berry

Chewy
For healthy snacks that are Muesli
great on-the-go, try our Bars, 180 g
Compliments Balance line of
chewy muesli bars, available
in 5 delicious flavours. Also
try Tropical Fruit & Nut Trail
Mix, available in Nut & Seed Tropical Fruit
Trail Mix, too. & Nut Trail
Mix, 150 g
These recipes have been

evaluated by the Heart and Stroke per serving: 250 calories, 8 g protein, 4 g total fat,
Foundation’s registered dietitians 1 g saturated fat, 0 mg cholesterol, 48 g carbohydrate,
and are part of a healthy diet based 3 g fibre, 290 mg sodium, 350 mg potassium
on Canada’s Food Guide.
EVERY DAY
Easy
does it
There’s nothing better than a
meal that virtually cooks itself –
that’s why we love slow cookers.
By prepping the recipe the night
before, then letting it simmer
through the day, you’ll be met
with the aroma of a delicious
meal, ready to be served,
as soon as you walk
through the door.
SMOKEY APPLEWOOD PULLED

PORK SANDWICHES
Prep time: 15 min. Slow cooker time: 8 hours
Serves 8
2 lb (1 kg) boneless pork shoulder roast,
string removed and trimmed of excess fat
1 sweet onion, sliced
1 Granny Smith apple, peeled and sliced
1 bay leaf
21/2 cups (625 mL) Compliments Beef Broth, 1. Place pork, onions, apples and bay leaf over medium-high heat. Reduce heat and
25% Less Sodium
in slow cooker. Whisk together broth, half simmer until thickened, about 15 min. Add
1/
2 cup (125 mL) Compliments Sensations the grilling sauce, tomato paste, flour, chili remaining grilling sauce and heat through.
Smokey Bourbon Applewood Grilling Sauce
powder, Worcestershire sauce, garlic and Remove bay leaf.
3 tbsp (45 mL) tomato paste pepper. Pour into slow cooker. Cover and
2 tbsp (30 mL) all-purpose flour cook on LOW for 8 hours or until pork is 3. Shred pork with 2 forks and combine
tbsp (15 mL) chili powder tender and cooked through. with sauce. Serve on buns with coleslaw
1
on the side.
1 tbsp (15 mL) Worcestershire sauce
2. Remove any excess fat that has risen
2 cloves garlic, minced to the top and discard. Remove pork to a per serving: 540 calories, 34 g protein, 25 g fat,
1/
tsp (2 mL) pepper 45 g carbohydrates
2 cutting board, cover to keep warm. Transfer
8 whole wheat buns sauce to a saucepan and bring to a boil
20 BY COMPLIMENTS WINTER 2008
ME_Take It Slow.indd 1
ME 8/29/08 1:05:48 PM
Slow & Steady
Follow these simple tips for best results
in your slow cooker:
• Resist the temptation to lift the lid.
Steam and heat will dissipate,
prolonging the cooking time.
• Brown the meat before placing it
in the slow cooker for a richer flavour
and a more appetizing colour.
• If recipes call for broth, use a
sodium-reduced
variety – flavours
tend to intensify in the
slow cooker. Beef
Broth,
• Add soft vegetables 25% Less
(like peppers, Sodium,
zucchini and 900 mL
tomatoes) in the
last 15 to 30 min. of
cooking time to keep
them from getting
soggy. Chicken Broth, 30% Less BLOOD ORANGE TERIYAKI BEEF RIBS 1. Place ribs, onions and bay leaf in slow
Sodium, 900 mL Prep time: 15 min. Slow cooker time: 8 hours cooker. Whisk together broth, half the teriyaki
• Prep the ingredients Serves 8
sauce, sugar, tomato paste, flour, garlic and
and place them in the slow cooker crock
the night before. Store the crock, covered, 3 lb (1.5 kg) braising beef short ribs pepper. Pour over ribs. Cover and cook on
in the refrigerator overnight, then place it in 1 onion, finely chopped LOW for 8 hours, or until ribs are tender and
the slow cooker and turn it on in the morning. 1 bay leaf sauce is thick and sticky.
• Use your slow cooker 1 1/4 cups (310 mL) Compliments Beef 2. Remove ribs to a platter. Remove and
to keep your favourite discard bay leaf and any excess fat that
party foods warm.
1/
2 cup (125 mL) Compliments Sensations has risen to the top. Measure out 1 cup
Saucy meatballs and Blood Orange Ginger Teriyaki
Grilling Sauce (250 mL) of cooking liquid and place in a
hot cider are great at small saucepan. Bring to a boil over medium-
this time of year. 1/
4 cup (60 mL) brown sugar
high heat and reduce to a sticky glaze, about
Swedish 3 tbsp (45 mL) tomato paste 10 min. Stir in remaining teriyaki sauce and
Meatballs, 680 g 2 tbsp (30 mL) all-purpose flour serve over ribs.
Also try Italian
Meatballs, 680 g 2 cloves garlic, minced
1/
2 tsp (2 mL) pepper
11 g carbohydrates
Wild Rice & APRICOT TURKEY Stew

Serves 8
1 1/4 cups (310 mL) Compliments Dried Apricots
2/
3 cup (150 mL) wild rice
3 lb (1.5 kg) boneless, skinless turkey breast,
cubed
1 onion, chopped
1 cup (250 mL) chopped Compliments
Organic Celery Hearts
1 carton (900 mL) Compliments Chicken
3 tbsp (45 mL) all-purpose flour
3 cloves garlic, minced
2 tsp (10 mL) dried Italian seasoning blend
1/
2 tsp (2 mL) pepper
2 tbsp (30 mL) chopped fresh parsley
1. Cut 1 cup (250 mL) apricots into quarters.

Place in slow cooker along with rice, turkey,
onion and celery. Whisk together broth, flour,
garlic, Italian seasonings and pepper. Add to
slow cooker. Cover and cook on LOW for 5
hours or until turkey and rice are fully cooked.
2. Slice remaining apricots into strips. Serve
turkey stew with parsley and sliced apricots.

31 g carbohydrates
EVERY DAY
SLOW COOKER COQ AU VIN
Serves 8
3 lb (1.5 kg) chicken pieces or 1 whole
chicken cut into 8 pieces
1/
1/
3 cup (75 mL) all-purpose flour
2 tsp (10 mL) vegetable oil
1/
4 cup (60 mL) chopped bacon
1 onion, chopped
1 cup (250 mL) chopped Compliments
Organic Celery Hearts
4 Compliments Organic Carrots, chopped
into 1-inch (2.5 cm) pieces
2 cups (500 mL) whole small white
mushrooms
1 1/2 cups (375 mL) dry red wine
1 cup (250 mL) Compliments Chicken
1/
4 cup (60 mL) tomato paste
6 sprigs fresh parsley
1. Season chicken pieces with salt and pepper

and shake in 1/4 cup (60 mL) of the flour to
coat. Heat oil in a large skillet over medium-
high heat. Sear chicken pieces on both sides;
place in slow cooker. In same skillet, add
bacon, onion and celery and sauté until bacon
begins to brown, about 5 min. Transfer to slow
cooker; add carrots and mushrooms.
2. Whisk together wine, broth, tomato paste,
garlic and remaining flour. Stir into skillet and
bring to a boil; add to slow cooker. Cover and
cook on LOW for 5 hours or until chicken is
fully cooked. Serve with sprigs of parsley.
SWEET & SOUR MEATBALLS per serving: 260 calories, 19 g protein, 12 g fat,
Prep time: 15 min. Slow cooker time: 4 hours 1. Place meatballs, peppers and onion 12 g carbohydrates
Serves 8
in slow cooker. Drain pineapple chunks,
1 box (680 g) frozen Compliments Swedish reserving 1/4 cup (60 mL) juice (use
Meatballs
remaining juice for another purpose).
1 each red, yellow and orange pepper, cubed Combine pineapple chunks, reserved
1 red onion, chopped pineapple juice, broth, ketchup, sugar,
1 can (398 mL) pineapple chunks garlic, paprika and hot pepper flakes. Add
3/
4 cup (175 mL) Compliments Chicken Broth, to slow cooker. Cover and cook on LOW for
30% Less Sodium 3 hours or until meatballs are cooked and
1/
2 cup (125 mL) Compliments Tomato Ketchup vegetables are tender.
3 tbsp (45 mL) brown sugar 2. In a small bowl, whisk together
2 cloves garlic, minced cornstarch and 2 tbsp (30 mL) water until
1 tsp (5 mL) sweet paprika smooth. Stir into meatballs and let simmer
1/
2 tsp (2 mL) hot pepper flakes (or more to taste) 15 min. in slow cooker. Serve over cooked
1 tbsp (15 mL) cornstarch rice with coriander.
4 cups cooked rice per serving: 380 calories, 17 g protein, 15 g fat,
1 tbsp (15 mL) chopped fresh coriander 47 g carbohydrates
Stylishly Slow
he sleek and elegant 6 L Slow Cooker from Compliments Culinaire
T
is the perfect addition to your kitchen. Generously sized to cook
go online
10- to 12-serving recipes, the removeable stoneware crock can
go from refrigerator, to slow cooker to table. The digital
touchpad control panel with LED display features
3 heat settings with indicator lights and an automatic For three more great slow
“keep warm” function. Plus, it also includes a mini cooker recipes, visit
sauce warmer, perfect for gravies and dips. compliments.ca/inspired
22 by Compliments WiNTER 2008

Italian
ENTERTAINING
Give the classic buffet table a makeover with this modern Italian menu. We’ve taken
a few of our favourite Italian dishes and added fresh and festive twists that make
them perfect for easy holiday entertaining. Buon appetito!
ANTIPASTO PLATTER
Toast bread For a beautiful platter that’s never the same
slices and top twice, mix colours, shapes and textures and
with Compliments
Roasted Garlic use fresh meats, cheeses and vegetables
Bruschetta Topping loosely folded and piled high on the plate.
and Compliments
Goat’s Milk Cheese Choose from these
Crumbles; broil for
a few minutes in
antipasto options:
the oven Sliced Meats: prosciutto, sopressatta
salami, capicolla
Cheeses: bocconcini, provolone,
Compliments Pepper Goat’s Milk Cheese
Vegetables: olives, marinated artichoke
hearts, roasted red peppers, marinated
mushrooms, vine ripened tomatoes
Bread and Crackers: Compliments Cracker
Drizzle 5 or 6 sliced tomatoes Assortment, crusty Italian bread or focaccia
with 2 tbsp (30 mL) each Dippers and Spreads: Compliments Roasted
Compliments Sensations Aged Garlic Bruschetta Topping, Compliments
Balsamic Vinegar of Modena,
Compliments Sensations Sensations Flame Roasted Red Pepper
Toscano PGI Extra Virgin Tapenade, Compliments Sensations Toscano
Olive Oil, and salt and pepper PGI Extra Virgin Olive Oil, Compliments
Sensations Aged Balsamic Vinegar of
Modena, fresh Compliments Pesto Sauce
Marinate 200 g
bocconcini cheese with
2 tbsp (30 mL) fresh
Compliments Pesto
Sauce and 1 tbsp (15 mL)
Compliments Sensations
Toscano PGI Extra
Virgin Olive Oil
OSSO BUCCO
ENTERTAINING Prep Time: 30 min. Total Time: 2 hours 30 min.
Serves 8
8 1 1/2 -inch (4 cm) thick veal shanks
1/
3 cup (75 mL) canola oil
finishing touch 1/
1
2 cup (125 mL) all-purpose flour
cup (250 mL) diced onion
Osso bucco is traditionally
served with fresh gremolata, 1 cup (250 mL) diced celery
a mixture of chopped parsley, 1 cup (250 mL) diced carrot
grated lemon zest, and finely 3 tbsp (45 mL) tomato paste
chopped garlic. For an Inspired
1 cup (250 mL) white wine
twist, we added chopped
sundried tomatoes. 2 cups (500 mL) Compliments Chicken
----------------
1 head garlic, halved crosswise
12 sprigs fresh parsley
3 sprigs fresh rosemary
4 sprigs fresh thyme
2 bay leaves
1 tub (288 mL) fresh Compliments
Marinara Sauce
1. Heat 3 tbsp (45 mL) oil in a large Dutch
oven over medium-high heat. Season veal
shanks with salt and pepper. Dredge shanks
in flour, shaking off excess. Working in
batches, sear shanks until well browned on
both sides, adding oil if necessary. Remove
shanks from pan. In same pan, sauté onion,
celery and carrot until tender and slightly
caramelized, about 5 min. Lightly season
with salt and pepper. Stir in tomato paste and
cook 2 to 3 min. Add wine to pan, stirring up
any browned bits on bottom and cook until
reduced by half. Stir in broth, garlic, parsley,
rosemary, thyme and bay leaves.
2. Return shanks to pan and bring to a boil.
Reduce heat to a gentle simmer, cover and
cook on stove or in a 325°F (160°C) oven until
--
meat is tender, but not falling off the bone and

----
sauce has thickened, about 60 min. covered,

then 30 min. uncovered.
---
- 3. Transfer shanks to a serving platter. Strain
try this - -- - - and measure out 2 cups (500 mL) cooking

liquid. Mix with marinara sauce, season to
taste and spoon over veal shanks.
For a different look, try grilling
or sautéing the polenta wedges per serving: 340 calories, 40 g protein, 13 g fat,
until heated through. 12 g carbohydrates
Can’t find veal shanks in-store? Don’t worry!
Beef shanks are a delicious substitution. Simply
ROASTED RED PEPPER POLENTA WEDGES 1. Heat 1 tbsp (15 mL) oil in a medium
Prep time: 15 min. Total time: 30 min. increase covered cooking time from 60 minutes
saucepan over medium heat. Sauté shallots to 2 hours, or until tender.
Plus chilling and 10 min. reheating
Serves 8
and garlic until tender, 3 to 4 min. Add broth
and tapenade and bring to a boil. Slowly
3
2
tbsp (45 mL) Compliments Pure Olive Oil
tsp (10 mL) finely minced shallots
add cornmeal, stirring constantly to prevent
lumps. Simmer until very thick, 5 to 10 min.
Italian Essentials
These gourmet ingredients will give
2 cloves garlic, minced Remove from heat, stir in cheese, thyme and your meal a taste of authenticity.
1 carton (900 mL) Compliments Chicken parsley and season with salt and pepper. Pesto Sauce, 170 g
Broth, 30% Less Sodium Fusilloni Pasta, 500 g
2. Brush bottom and sides of an 11 x 7-inch
1/
2 cup (125 mL) Compliments Sensations Toscano PGI Extra Virgin Olive Oil,
Flame Roasted Red Pepper Tapenade (2 L) nonstick baking pan with remaining oil. 500 mL
1 1/ Spoon polenta into pan and smooth with wet Aged Balsamic
4 cups (310 mL) fine cornmeal
1/
spatula. Cover and refrigerate until well chilled. Vinegar
2 cup (125 mL) finely grated Asiago cheese of Modena,
1 tbsp (15 mL) chopped fresh thyme 3. Preheat oven to 400°F (200°C). Turn 250 mL
2 tbsp (30 mL) chopped fresh polenta out onto cutting board and cut into
Italian parsley desired shapes. Place polenta on baking sheet
and bake until lightly browned and heated
through, 8 to 10 min.
17 g carbohydrates

herb-topped tuscan pizza bites PESTO FUSILLONI WITH SUNDRIED
For a refreshing twist on a party fave, TOMATOES & GOAT CHEESE
bake a Compliments Sensations Tuscan Prep time: 15 min. Total time: 30 min.
Serves 8
Thin Crust Pizza according to package
directions and cut into squares. Then,
1/
2 pkg. (42 g) Compliments Sundried
combine 3/4 cup of your favourite herbs Tomatoes, thinly sliced
such as Italian parsley, basil and fresh 1 pkg. (500 g) Compliments Sensations
Fusilloni Pasta
chives with 1 tsp (5 mL) each Compliments
Sensations Toscano PGI Extra Virgin Olive 1 tub (170 g) fresh Compliments Pesto Sauce
Oil and Compliments Sensations Aged 1 cup (250 mL) diced red pepper
Balsamic Vinegar of Modena. Season to 2 cups (500 mL) halved grape tomatoes
taste with salt and pepper then top each 2 tbsp (30 mL) Compliments Sensations
pizza square with the herb mixture. Toscano PGI Extra Virgin Olive Oil
1/
2 cup (125 mL) fresh torn basil leaves
15 g carbohydrates 1 tub (113 g) Compliments Goat’s Milk
Cheese Crumbles
1. Bring a large pot of salted water to a boil.

Blanch sundried tomatoes in boiling water for
2 to 3 min. Strain out of water, pat dry, cool
and thinly slice. In the same boiling water,
cook pasta according to package instructions.
Tuscan Thin 2. Drain pasta and immediately toss with
Crust Pizza, pesto sauce, coating evenly. Let cool slightly
485 g and gently mix in sundried tomatoes, red
pepper, grape tomatoes, oil and basil.
Season lightly with pepper and garnish
with cheese crumbles.
Ultimate
Tiramisù,
650 g
Chocolate Hazelnut
Cake, 800 g
La Dolce Vita
Need a showstopping dessert?
----------
For a unique chocolate

experience, try Compliments
Sensations Chocolate Hazelnut
Cake. With layers of rich white
chocolate hazelnut mousse,
a semi-sweet chocolate glaze
head start and dulce de leche drizzle, it’s
-
This pasta dish a winner. And, for the perfect

can be served Italian treat, serve Compliments
warm or prepared Sensations Ultimate Tiramisù,
the day before which features espresso-soaked
and served cold.
lady fingers layered with
delicious mascarpone cheese.
Life really is sweet.
ENTERTAINING
Presto Party Fare

Don’t get stuck in the kitchen while friends and family are having a ball in
the other room. Our quick and delicious party stand-bys get a head start
from versatile Compliments heroes that will carry you through the season.
CRANBERRY TURKEY HOLIDAY SLIDERS 1. Preheat oven to 375°F (190°C). Open and 3. Cut each bun in half. Spoon a little
Prep time: 5 min. Total time: 35 min. separate biscuit dough into 10 pieces as cranberry sauce on each bun bottom, top
Makes 30 sliders
directed. Pinch each piece of dough in thirds with 3 spinach leaves folded in half and a
1 can (340 g) refrigerated buttermilk
biscuit dough
(don’t roll) to make 3 mini buns from each small slice of brie cheese. Top each with a
piece (for a total of 30 small buns). Place on meatball, cap with bun top and secure with
Water and sesame seeds
parchment paper-lined baking tray, lightly a small bamboo or wooden skewer.
1 box (560 g) frozen Compliments Balance brush each with water and sprinkle with 1/8 tsp
Extra Lean Turkey Meatballs per serving (1 slider): 100 calories,
(0.5 mL) sesame seeds. Bake until golden and 2 g protein, 4 g fat, 11 g carbohydrates
1 tub (280 mL) fresh Compliments Collection cooked through, about 10 min.; let cool.
Cranberry Sauce
1 cup (250 mL) Compliments Organic 2. At the same time in oven, cook 30 meatballs
Baby Spinach according to package directions, 12 to 15 min.,
turning halfway through cooking time. While PARTY STARTER
1 200 g Compliments Brie Double Cream Extra Lean Turkey
Cheese, thinly sliced still hot, toss meatballs with 1/2 cup (125 mL) Meatballs, 560 g
cranberry sauce and salt and pepper to taste.
26 by Compliments winter 2008

QUICK QUICHE APPETIZERS
These mini quiches are fabulous on their own, but to take
them to the next level, give them a simple gourmet topping:
Start with 1 box (480 g) Compliments Mini Quiches; spoon on
the corresponding toppings; then bake according to package
directions. Makes 24 mini quiches.
PARTY STARTER
Mini Quiches, 480 g
Top each Spinach & Cheese

Florentine Quiche with
2 tsp (2 mL) of Compliments
1/
Roasted Garlic Bruschetta

Topping. After baking, top
with chopped parsley.
per serving (1 quiche): 60 calories,
1 g protein, 4 g fat, 6 g carbohydrates
Top each Mushroom &

Cream Cheese Quiche
with 1/2 tsp (2 mL) of
Compliments Goat’s Milk
Cheese Crumbles and a few
fresh thyme leaves. After
baking, drizzle with a bit
of olive oil.
per serving (1 quiche):
70 calories, 1 g protein,
4 g fat, 6 g carbohydrates Top each Traditional
Quiche Lorraine with 1/2 tsp
(2 mL) of Compliments Sensations
Red Onion, Cranberry & Apricot
Confit. After baking, season with
fresh black pepper.
per serving (1 quiche): 70 calories,
2 g protein, 4g fat, 6 g carbohydrates
Tried and True

An assortment of great cheese is always well received.
Keep these essentials on hand for an impromptu gathering:
Cracker Assortment, 250 g
Cranberry Goat’s Milk Cheese, 125 g
Five Year Old Canadian Cheddar Cheese, 275 g
Brie Double Cream Cheese, 200 g
Cheese Serving Set with Stow-Away Utensils,
34 cm x 24 cm (13 1/2" x 9 1/4")
ENTERTAINING
-- how to
We used cheesecloth to make our mulling
--- - spice sachet. If you don’t have any, just add SMOKED SALMON TOPPED BLINIS
the spices directly to the liquid. Before serving, Prep time: 20 min. Total time: 30 min.
-
make sure to strain through a fine sieve.
-
Makes 20 blinis
- -
3 pkg. (375 g) Compliments Sliced Smoked

----------
Atlantic Salmon, finely minced

1/
4 cup (60 mL) finely diced shallots
1 tbsp (15 mL) finely sliced fresh chives
1 tbsp (15 mL) finely minced fresh parsley
2 tbsp (30 mL) Compliments Sensations
Toscano PGI Extra Virgin Olive Oil
tsp (5 mL) finely minced capers
--
1
-
1 tsp (5 mL) each finely grated

lemon zest and lemon juice
1 cup (250 mL) Compliments Traditional
Pancake Mix
2 tbsp (30 mL) chopped fresh thyme
1/
4 cup (60 mL) sour cream
2 tbsp chives
1. Combine smoked salmon, shallots, chives,

parsley, olive oil, capers, lemon zest and juice.
Lightly season to taste with salt and pepper.
2. Combine pancake mix with 3/4 cup (175 mL)
water and fresh thyme, season to taste with
salt and pepper. Heat a skillet over medium
heat. Make toonie-sized mini pancakes with
about 1 tbsp (15 mL) batter, cook until golden
brown on both sides.
3. Place blinis on a platter, top each with
a rounded tsp (5 mL) of salmon mixture.
Garnish each with a small dollop of sour cream
and fresh chives. Serve at room temperature.
per serving (1 blini): 80 calories, 5 g protein,
PARTY STARTER
Cranberry
Cocktail, 1.89 L
MULLED WINTER WINE 1. Place cinnamon, cloves, peppercorns and

Prep time: 5 min. Total time: 15 min. ginger in centre of four layers of 6-inch
Makes 7 cups (1.75 L)
(15 cm) squares of cheesecloth. Pull up the
4 cinnamon sticks corners and tie the bundle tight with string.
3 whole cloves
2. In a large saucepan, combine spice sachet,
1/
2 tsp (2 mL) black peppercorns
wine, cranberry cocktail, port, honey and
1 small piece of fresh ginger, peeled oranges. Gently simmer over medium-low
Cheesecloth and string heat for 20 min. Do not let mulled wine boil.
3 cups (750 mL) dry red wine Remove spice sachet and keep warm in a
3 cups (750 mL) Compliments slow cooker (on keep-warm setting) or on
Cranberry Cocktail very low heat on the stove.
1/
2 cup (125 mL) port
per serving (220 mL): 220 calories, 0 g protein,
1/
2 cup (125 mL) Compliments Liquid Honey PARTY
0 g fat, 35 g carbohydrates STARTER
2 blood oranges, halved Sliced Smoked
Atlantic
Salmon, 125 g

ENTERTAINING
Chefs’
From the
table
Our chefs share their
most requested sides.
Looking for gorgeous side dishes to serve For Chef James, the holidays are about spending quality
alongside the star of the show? We asked Chef time with friends and family, rather than fussing about in the
Ryan Skelton of the Sobeys Culinary Centre and Chef James Smith kitchen. “The mushroom strudel [page 30] is my kind of dish: It
of the Compliments Culinary Centre at George Brown Chef School tastes amazing and looks so impressive, but it can be prepped
to share their favourite sides and holiday memories. the night before and then just popped in the oven when you
“My family will have a good chuckle when they see the broccoli need it.”
salad [page 32],” says Chef Ryan. “No family gathering would be So, whether you plan on hosting a formal dinner with the “good”
complete without it. The holidays are full of lots of rich foods dishes, or prefer a more laid-back buffet spread, any of these
and treats, so the refreshing crunch of the broccoli is perfect. fabulous sides can take your meal to the next level. Who knows
Even the kids ask for seconds!” – maybe they’ll become some of your family’s favourites.
ENTERTAINING
from chef WILD MUSHROOM, CHEDDAR

& ARUGULA STRUDEL
James Smith Prep time: 20 min. Total time: 1 hour

Serves 8
1 sweet potato, peeled and cut into chunks
“There’s nothing like that moment when 1

3
tbsp (15 mL) vegetable oil
cups (750 mL) chopped mixed mushrooms
people’s plates are full, their glasses are (shiitake, crimini, oyster and white)
raised, and you think ‘Life is good.’” 1

1
onion, chopped
tsp (5 mL) dried thyme leaves
2 cups (500 mL) arugula
1/
6 sheets frozen Compliments Phyllo Pastry
Sheets, thawed overnight in refrigerator
3 tbsp (45 mL) melted butter
1 1/4 cups (310 mL) Compliments Five Year Old
Canadian Cheddar Cheese, shredded
1. Preheat oven to 400°F (200°C). In a saucepan

of boiling salted water, cook sweet potato until
tender, about 12 min. Drain and set aside.
2. Meanwhile, heat oil in a skillet over
medium-high heat. Add mushrooms, onions
and thyme and sauté until onions have begun
to caramelize, about 10 min. Add garlic and
cook for 2 min. Stir in sweet potatoes, arugula,
salt and pepper. Set aside to cool.
3. Using 3 sheets of phyllo for each strudel, brush
and stack 3 sheets with some of the melted butter.
Spoon half the mushroom filling in the centre
of phyllo, leaving 3-inches (7.5 cm) of pastry
empty on each end. Sprinkle half the cheese over
filling. Fold long edges over filling to create a log.
Fold ends underneath to seal package. Place on
a parchment paper-lined baking sheet. Repeat
with remaining phyllo, filling and cheese. Brush
tops with remaining butter.
4. Bake until golden and crisp, about 20 min.
Cut each strudel into 4 pieces.
19 g carbohydrates
BROWN RICE STUFFING WITH 1. Preheat oven to 400°F (200°C). Grease

ROASTED VEGETABLES & BACON a 12-cup muffin pan. Set aside. In a roasting
Prep time: 20 min. Total time: 1 hour pan over medium-high heat, cook bacon
Serves 12
until lightly browned, about 5 min. Add
1/
4 lb (125 g) Compliments Naturally Smoked onions, peppers, zucchini, garlic and
Bacon, chopped stir-fry 2 min. Stir in half the marinade.
1 small red onion, diced into 1/2 -inch (1 cm) cubes Transfer to oven and roast, stirring half way
1 each red, yellow and orange pepper, diced through, until vegetables begin to brown
into 1/2 -inch (1 cm) cubes and become tender, about 20 min. Transfer
1 green zucchini, diced into 1/2 -inch mixture to a bowl.
(1 cm) cubes
2 cloves garlic, minced 2. Stir in rice, bread crumbs, broth,
1/
3 cup (75 mL) Compliments Sensations
remaining marinade, parsley, salt and
Balsamic Fig and Maple Marinade pepper. Divide mixture evenly between
1 1/2 cups (375 mL) hot, cooked brown rice muffin cups. Bake until hot and beginning
1/ to brown, about 25 min. Cool 5 min.
2 cup (125 mL) panko bread crumbs
1/
Carefully run a knife around the outside to
2 cup (125 mL) Compliments Chicken Broth, release muffins and remove to a platter.
30% Less Sodium
Garnish with fresh basil leaves, if desired.
3 tbsp (45 mL) chopped Italian parsley
1/
2 tsp (2 mL) each salt and pepper per serving: 150 calories, 4 g protein,

ROASTED TOMATO & and roast until tomatoes are tender and
GOAT CHEESE TARTE TATIN roasted, about 25 min.
Prep time: 10 min. Total time: 1 hour
Serves 8 2. Meanwhile, roll puff pastry into a 12-inch
6 plum tomatoes, halved (30 cm) circle; refrigerate until needed.
1 tbsp (15 mL) Compliments Pure Olive Oil 3. Remove skillet from oven. Sprinkle
1/
4 tsp (1 mL) each salt and pepper tomatoes with half the cheese crumbles;
2 cloves garlic, chopped dollop evenly with confit. Place pastry
1/
2 pkg. (250 g) frozen puff pastry, thawed on top, folding and pressing edges into
in refrigerator sides of pan to create an upside down
1 tub (113 g) Compliments Goat’s Milk bowl shape. Cut a small steam vent in
Cheese Crumbles the centre of pastry. Brush pastry with
1/
2 jar (135 mL) Compliments Sensations Red beaten egg. Return to oven and bake
Onion, Cranberry & Apricot Confit until golden and puffed, about 20 min.
1 egg, beaten
4. Remove from oven and carefully place
1/
cup (60 mL) torn basil leaves
4
a large plate on top of skillet. Using oven
1. Preheat oven to 400°F (200°C). Toss mitts, carefully but quickly invert tarte onto
tomatoes in olive oil, salt, pepper and garlic. plate. Sprinkle with remaining goat cheese
Place tomatoes cut side up in an 8-inch crumbles and basil.
(20 cm) ovenproof skillet. Heat skillet over per serving: 230 calories, 6 g protein, 15 g fat,
medium-high heat until tomatoes begin 19 g carbohydrates
to blister, about 2 min. Place skillet in oven
from chef “Reuniting with family, spending time catching up on the little
Ryan Skelton things, is what makes the holidays so special to me.”
FESTIVE CRANBERRY & NUT STUFFING
Serves 12
2 tbsp (30 mL) unsalted butter
1 cup (250 mL) diced sweet onion
1 small acorn squash, peeled and diced (about
2 cups/500 mL)
1 tbsp (15 mL) dried savory leaves
1 tbsp (15 mL) chopped fresh thyme
1/
2 cup (125 mL) chopped fresh parsley
1 loaf (454 g) day-old French bread, cut into
small cubes
1 cup (250 mL) chopped Compliments Roasted
Deluxe Mixed Nuts, 50% Cashews
1 cup (250 mL) Compliments Dried and
Sweetened Cranberries
2 large eggs
1 tub (280 mL) fresh Compliments Collection
Cranberry Sauce
1 1/2 cups (375 mL) Compliments Chicken Broth,
30% less sodium
1. Preheat oven to 350°F (180°C). Melt butter

in a large skillet over medium heat. Sauté
onion, squash and garlic until softened, 7 to
8 min. Stir in savory and thyme and season to
taste with salt and pepper; cool.
2. In a large bowl, combine bread cubes, nuts,
cranberries, parsley and squash mixture.
The Main Event Whisk together eggs, cranberry sauce and

broth; pour over bread mixture, season and
For moist and juicy turkey every time, look for Butter Basted, toss to mix well.
Compliments Butter Basted, Young, Grain Fed Young, Grain
Fed Turkey 3. Transfer to a buttered casserole dish and
Turkey in the freezer section. Fresh Compliments
bake until top is golden brown, about 40 min.
Collection Cranberry Sauce, found in the deli or Cranberry Sauce,
produce refrigerator, is the perfect complement. 280 mL per serving: 350 calories, 8 g protein, 13 g fat,
48 g carbohydrates
ENTERTAINING
SWEET ’N’ SPICED SPUDS
Serves 8
3 1/2 lb (1.75 kg) peeled and sliced sweet
potatoes
1 cup (250 mL) sliced shallots
1/
2 tsp (2 mL) chili powder
1/
2 tsp (2 mL) smoked paprika
1 cup (250 mL) Compliments Chicken Broth,
30% Less Sodium
1/
4 cup (60 mL) Compliments Pure Maple
Syrup
3 tbsp (45 mL) Compliments Chopped Pecans
2 tbsp (30 mL) cubed butter
1. Preheat oven to 375°F (190°C). Butter a

13 x 9-inch (3 L) baking dish. Combine sweet
potatoes, shallots, chili powder, smoked paprika,
and salt and pepper to taste. Place in dish.
2. Pour broth and maple syrup over potatoes.
Sprinkle pecans evenly over top and dot
with butter. Cover with foil and bake 20
min. Remove foil and continue to bake until
potatoes are tender, about 10 min.
40 g carbohydrates
Chefs’ Picks
Everyone has a few go-to
items in the kitchen and our
chefs are no exception!
Chef Ryan’s Faves:
“I love ingredients that are great on their
own or that give a special twist to my
recipes. Mixed nuts and aged cheddar are
great for serving alongside cocktails and BROCCOLI & CHEDDAR SALAD with
perfect when worked into holiday recipes.” CREAMY GARLIC DRESSING
Roasted Deluxe Serves 8
Mixed Nuts, 50%
Cashews, 275 g 1 tbsp (15 mL) canola oil
2 cups (500 mL) diced red onion
2 bunches Compliments Organic Broccoli
1 1/2 cups (375 mL) grated Compliments Two
Year Old Canadian Cheddar Cheese
Two Year Old 1 cup (250 mL) grated carrot

Canadian 1 cup (250 mL) golden raisins
Cheddar Cheese,
350 g
3/
4 cup (175 mL) Compliments Roasted
Garlic & Bacon Dressing
1 tbsp (15 mL) white wine vinegar
Chef James’ Faves: 7 slices Compliments Fully Cooked Bacon,
Balsamic “Special marinades and 50% Less Salt, crumbled
Fig & Maple sauces, like these two,
Marinade, cut my meal prep in half. 1. Heat oil in a skillet over medium-high heat.
350 mL I love using the confit on Sauté onion until tender and caramelized,
ham or as a topper on about 4 min. Let cool.
a wheel of brie. And the
marinade is versatile 2. Cut broccoli into small florets (about
enough to go from pork
to veggie side dishes.” 6 cups/1.5 L). Combine broccoli, cooled red
Compliments Roasted onion, cheese, carrot, raisins, dressing and
Garlic & Bacon Dressing,
Red Onion, 475 mL, is perfect on leafy vinegar. Mix well, season to taste with salt
Cranberry & greens or in chunky veggie and pepper and garnish with bacon.
Apricot Confit, blends like this.
270 mL per serving: 250 calories, 7 g protein, 16 g fat,
19 g carbohydrates

cooking class
learn to make:
Anna’s Holiday Favourites
What would the holidays be without delicious,
home-baked goods? Renowned pastry chef and Food
NetworkTM star Anna Olson shares recipes for some
of her favourite holiday treats, along with helpful tips
that will make them perfect every time.
CHOCOLATE-DIPPED NUT
BRITTLE with SEA SALT
Makes about 24 pieces
1/
2 cup (125 mL) walnut pieces
1/
2 cup (125 mL) Compliments Pecan Pieces
1/
2 cup (125 mL) Compliments Pine Nuts
1/
2 cup (125 mL) Compliments Slivered
Almonds
1/
4 cup (60 mL) unsalted butter, cut into
pieces, plus extra for greasing
1 tbsp (15 mL) vanilla extract
1 tsp (5 mL) baking soda
11/2 cups (375 mL) granulated sugar
1/
2 cup (125 mL) white corn syrup
1 cup (250 mL) Compliments Semi-Sweet
Chocolate Chips
1 tsp (5 mL) sea salt
1. Preheat oven to 350°F (180°C). Spread all

the nuts on ungreased baking sheet and bake
until toasted, about 10 min., stirring once. Let
nuts cool completely.
2. Line a shallow rimmed 15 1/2"x 10" baking

sheet with parchment paper and grease lightly
with butter. In a small bowl, place butter, vanilla
and baking soda (no need to blend); set aside.
3. In a heavy-bottomed saucepan over high

heat, bring sugar, corn syrup and 1/3 cup (75 mL)
water to a boil, uncovered. While sugar cooks,
brush down the sides of pan with cool water.
Boil sugar over high heat until it turns a light
amber colour, about 12 min. Remove from heat
“It’s amazing what a little and quickly stir in butter, vanilla and baking
soda with a wooden spoon (the baking soda
sea salt does to a good will make it foamy). Stir in nuts until coated
and spoon mixture onto prepared baking tray.
brittle recipe. That subtle Spread brittle as thinly as possible. Let brittle
saltiness heightens the cool completely at room temperature.
delicate flavours of the nuts 4. Melt chocolate chips in microwave on

MEDIUM, stirring every 10 sec. until melted.
and softens the sweetness Crack brittle into desired serving pieces and
of the caramelized sugar.” dip halfway into melted chocolate and place
back onto greased parchment-lined baking
tray. Sprinkle lightly with sea salt and allow
chocolate to set.
Grease the utensils you plan to
Brittle can be made up to 6 days in advance and
use before spreading out the
stored in an airtight container. Do not freeze.
hot brittle mixture. It will be
much easier to work with. per serving (1 piece): 210 calories, 2 g protein,
cooking class
CHAI CHOCOLATE ALMOND BISCOTTI
“These biscotti beautifully complement coffee, tea
Prep time: 15 min. Total time: 70 min. or hot chocolate. Wrapped up with a little ribbon,
you’ve got a lovely hostess gift or stocking-stuffer.”
Makes 36 biscotti
1/
2 cup (125 mL) unsalted butter, at room
temperature
3/
4 cup (175 mL) granulated sugar
1/
4 cup (60 mL) packed dark brown sugar
2 large eggs
1 tbsp (15 mL) vanilla extract
2 cups (500 mL) Compliments
All Purpose Flour
1/
2 cup (125 mL) Compliments Cocoa
11/2 tsp (7 mL) baking powder
1 tsp (5 mL) ginger
1/
2 tsp (2 mL) each ground cardamom,
cinnamon and salt
1 cup (250 mL) Compliments Slivered Almonds
1. Preheat oven to 350°F (180°C) and line a

baking sheet with parchment paper. With an
electric mixer, beat butter with sugars until pale
and fluffy. Add eggs and vanilla and blend well.
2. Sift together flour, cocoa, baking powder,

spices and salt. Stir flour mixture into butter
mixture until blended. Stir in almonds. Shape
cookie dough into 2 logs and place on prepared
baking sheet, leaving 3 inches (8 cm) between
logs. Press lightly to flatten slightly. Bake
40 min. Remove from oven.
3. Reduce oven temperature to 325°F (160°C)

and line a second baking sheet with parchment
paper. While still warm, slice 1/2-inch (1 cm)
biscotti on the bias with a serrated knife. Place
on baking sheet. Bake 12 to 15 min. until lightly
browned around the edges. Biscotti will firm
up further as they cool. When the biscotti is still warm to the
touch, use a serrated knife to cut it into
per serving (1 biscotti): 100 calories, 2 g protein, pieces before continuing to bake.
APRICOT WALNUT THUMBPRINT COOKIES 1. Preheat oven to 350°F (180°C) and line
Prep time: 15 min. Total time: 32 min. 2 baking sheets with parchment paper. With
Makes 36 cookies
electric mixer, beat together butter and sugar
1 cup (250 mL) unsalted butter, until smooth. Beat in egg yolks and vanilla
at room temperature until smooth.
1/
2 cup (125 mL) granulated sugar
2. Combine flour, cornmeal and salt and add to
3 large egg yolks
butter mixture until blended. Shape teaspoonfuls
1 tsp (5 mL) vanilla extract of dough into balls and roll in chopped
2 1/2 cups (625 mL) Compliments nuts. Place cookies 1 inch (2.5 cm) apart on
All Purpose Flour
prepared baking sheets. Press centres of
2 tsp (10 mL) cornmeal cookies down with your thumb and bake
1/
4 tsp (1 mL) salt 15 to 18 min. or until golden.
1/
4 cup (60 mL) Compliments Chopped
Walnuts, finely chopped 3. While warm, fill thumbprint centre of each
1/
2 cup (125 mL) Compliments cookie with little dollops of jam. For chewier
Pure Apricot Jam cookies, fill centres with jam before baking.
per serving (1 cookie): 110 calories, 1 g protein,
“I have fond memories of my mom baking

To simplify filling the cookie thumbprint cookies when I was a kid. If
centres, spoon the jam into a
you have little kitchen helpers, this is the
perfect recipe to have them help with.”
piping bag (or a resealable plastic
bag with the tip cut off) and then
squeeze into each cookie.
“I like to use a simple round cookie
cutter, either plain or with a fluted
MOCHA LINZER COOKIES with
WILD JUMBLEBERRY JAM
edge, but a snowflake shape would Makes 24 cookies

3/
cup (175 mL) unsalted butter,
certainly suit the season.”

4
at room temperature
1 cup (250 mL) icing sugar
1/
3 cup (75 mL) Compliments Cocoa
1 tbsp (15 mL) milk
2 tsp (10 mL) instant coffee granules
1 tsp (10 mL) vanilla extract
1 large egg yolk
11/2 cups (375 mL) Compliments All Purpose Flour
1
/8 tsp (0.5 mL) baking powder
Pinch of salt
Icing sugar, for dusting
2/
3 cup (150 mL) Compliments
Pure Wild Jumbleberry 5 Fruit Jam
1. Using an electric mixer, beat butter until

smooth and fluffy. Sift icing sugar and cocoa
over butter and beat in. Combine milk, coffee
granules and vanilla and heat in microwave on
HIGH for 8 seconds, stirring to dissolve coffee.
Add to butter mixture along with egg yolk.
2. Stir together flour, baking powder and salt;

stir into butter mixture, blending well. Shape
dough into a disc, wrap and chill 20 min.
3. Preheat oven to 325°F (160°C). Line

2 baking sheets with parchment paper.
On a surface lightly dusted with icing sugar,
roll dough 1/8-inch (3 mm) thick. Cut into
48 11/2-inch (4 cm) shapes (fluted circles are
pretty). Cut a 1/2-inch (1 cm) hole in the centre
of half the cookies. Transfer carefully to baking
sheets and bake 12 to 15 min., or until cookies
can be lifted easily away from the parchment.
Let cookies cool on baking sheets.
4. To assemble, dust the cookies with holes

with icing sugar (top cookies). Spoon a
teaspoonful of jam onto bottom cookie and
place a dusted cookie on top, pressing gently
to secure.
18 g carbohydrates
To prevent it from sticking

or tearing, roll out the dough
one quarter at a time.
go online
For a handy shopping list for
these great recipes, visit
Baking Basics
Stock up on your
holiday baking Slivered Semi-Sweet
essentials with Almonds, Chocolate
our fantastic line Pure Wild 200 g Chips, 300 g
of Compliments Jumbleberry
5 Fruit Jam, Pure Apricot Chopped Walnuts,
ingredients. 500 mL Jam, 500 mL 200 g Cocoa, 250 g
EmpireTheatres_Sobeys. 9/11/08 2:12 PM Page 1
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kitchen notes
Inside Inspired
Our favourite tips and ideas from this issue.
Perfectly Pulled
To shred the pork for our Smokey
Applewood Pulled Pork Sandwiches
(page 20), remove the meat from the
slow cooker and transfer to a cutting
board. Then, take two forks and gently
pull them through the meat in opposite
directions, creating bite-sized shreds.
Fast Forward
get the look
We know time is of the essence duri
ng the hectic holiday
season, so get a head start with our
chefs’ make-ahead tips:
•S moked Salmon Topped Blinis (pag
e 28). Make the
smoked salmon mixture and the mini
pancakes up
to a day ahead, cover and refrigerate.
Bring to room
We think perfectly packaged holiday temperature before serving.
goodies are just about the best thing you • Wild Mushroom, Cheddar & Arug
ula Strudel (page
can gift to friends and family. Whether 30). Assemble, but don’t bake, the strud
el the night
you use your own tried-and-true recipes, before or morning of, then cover and
refrigerate.
When ready, bake according to recip
or you plan to try new ones, like Anna e directions.
Olson’s favourites (page 33), assemble • Broccoli & Cheddar Salad with Crea
my Garlic
Dressing (page 32). Make up to one
them in paper boxes (purchased from a reserving the bacon until ready to serv
day ahead,
craft or bulk food store) lined with tissue e.
• Pesto Fusilloni with Sundried Tom
or parchment paper. Tie them up with atoes and Goat
Cheese (page 25). Either serve the salad
festive ribbon or twine, add a gift tag and combining all the ingredients, or refrig
warm, after
they’re ready to go. erate up to one
day before and serve cold.
quicktip
• Roasted Red Pepper Polenta Wed
ges (page 24).
Prepare the polenta according to recip
e directions up
to step 3, letting it continue to sit in
the refrigerator for
up to two days. Then, bake as per recip
e directions.
For an elegant presentation that makes
your food look picture-perfect, opt for
contemporary, all-white serving dishes
like those our prop stylist Martine
ingredient
Panko
Blackhurst chose for From the Chefs’
Table (page 29). “White makes food
look very appetizing and it’s perfect for
mixing and matching,” she says.
spotlight:
In place of regular bread crumbs in his
recipe for Brown Rice Stuffing with
Roasted Vegetables & Bacon (page 30),
Chef James used panko – Japanese-style
bread crumbs – instead. “I really love
the extra crunch and texture it gives the
stuffing,” he says. Traditionally used to
coat vegetables and meat for tempura,
panko has a coarser texture than tradi-
tional bread crumbs, resulting in a light
and crunchy crust. It’s great for cutlets
and crab cakes, too.
slug slug
recipe finder
winter 2008
breakfasts and snacks salads
Open-Faced Waffle Scramble . . . . . . . . . . . . . . . . . . . . . 18 Broccoli & Cheddar Salad with
Creamy Garlic Dressing . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
Peach Melba Parfait To Go. . . . . . . . . . . . . . . . . . . . . . . . 19
Warm Orange, Spinach &
Quick-Draw Tex-Mex Omelette. . . . . . . . . . . . . . . . . . . 19 Fennel Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Zesty Coleslaw . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
hors d’oeuvres
Antipasto Platter. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23 sides
Cranberry Turkey Holiday Sliders . . . . . . . . . . . . . . . 26 Brown Rice Stuffing with
Herb-Topped Tuscan
Roasted Vegetables & Bacon ..................... 30
Pizza Bites. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25 Festive Cranberry &
Nut Stuffing. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
Quick Quiche Appetizers. . . . . . . . . . . . . . . . . . . . . . . . . 27
Roasted Red Pepper
Smoked Salmon Topped Blinis . . . . . . . . . . . . . . . . . . . 28 Polenta Wedges . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Roasted Tomato & Goat
entrées Cheese Tarte Tatin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
Sweet ’n’ Spiced Spuds ............................. 32
Blood Orange Teriyaki
Beef Ribs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21 Wild Mushroom, Cheddar
& Arugula Strudel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Chipotle Roast Beef Sandwiches
with Oven-Baked Fries . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Mediterranean Chicken Bake
with Caesar Salad. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
sweets
Apricot-Walnut Thumbprint
Osso Bucco . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24 Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
Pesto Fusilloni with Sundried Chai Chocolate Almond Biscotti . . . . . . . . . . . . . . . . 34
Tomatoes & Goat Cheese. . . . . . . . . . . . . . . . . . . . . . . . . . 25
Chocolate-Dipped Nut Brittle
Pork Tenderloin with Blood with Sea Salt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
Orange Teriyaki Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Mocha Linzer Cookies
Shrimp Jambalaya . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 with Wild Jumbleberry Jam . . . . . . . . . . . . . . . . . . . . . . . 35
Slow Cooker Coq Au Vin . . . . . . . . . . . . . . . . . . . . . . . . . 22
Smokey Applewood Pulled
Pork Sandwiches . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
drinks
Creamy Apple Cinnamon
Sweet & Sour Meatballs. . . . . . . . . . . . . . . . . . . . . . . . . . . . 22 Oat Shake. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Wild Rice & Apricot Turkey Stew. . . . . . . . . . . . . . . . . . 21 Mulled Winter Wine . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
0
38 by by
Compliments
Compliments
HOLIDAY
WINTER
20082008
taste tested
Tasters’Choice
Looking for delicious appetizers that are perfect for a casual cocktail party or a fancy soirée?
The Compliments Consumer Test Panel gave us their top picks for the season.
the details tasters’ notes
Seafood Phyllo Canapés “You can really taste

the lobster in
192 g the canapés, and th
ey were very
The Thai Green Curry Shrimp and creamy. They were
so colourful
Lobster with Roasted Red Pepper and elegant, and th
e folded pastry
canapés are a creamy blend of was a nice touch. I
would definitely
seafood and cheese in a beautifully serve these if I were
having people
golden, flaky phyllo shell. over for a holiday pa
rty.”
Lynn
Thai Golden Purse

Hors D’œuvres
“
have tons of flavour.
330 g These are so beautiful and
I enjo yed them for lunch with a
My mom and
These unique phyllo-wrapped wou ld wor k for any occasion,
simple salad but they
olutely perfect
”
be abs
appetizers are full of sweet shrimp, fancy or casual. And they’d
l part y with my girlf riends.
veggies and crunchy peanuts. for a coc ktai
Christine
Mild Breaded
Chicken Wings tic
907 g ere just fantas
“The wings w n si zes. Two or
e po rt io
Just pop these in the oven for a full – especially th use they
led me up beca
basket of crispy, pub-style wings. three really fil th e bo ne. They
meat on
Also try: Spicy Breaded, Sweet & had so much crispy,
nder and very
Mild Barbecue and Hot & Spicy were moist, te r ni ght!”
ct for a poke
Jumbo Chicken Wings too. Just perfe e
Stev
Sea Salt & Cracked Black

Pepper Extra Crunchy
Kettle Cooked Peanuts
275 g
“ These are so flavourfu
any other peanuts I’ve triel and
be great when people come d.
different from
I think these would
These peanuts are extra crunchy, a just to nibble on while watchove
ing
r for drinks or
TV. I would
little spicy and a source of omega-6 even use them as a garnish for som
”
polyunsaturated fat. Asian-inspired dishes. e of my
Also try: Lime & Chili Extra Crunchy Catherine
Kettle Cooked Peanuts
Testing, Testing
Before new Compliments items ever hit store shelves, they’re tested by our Compliments Consumer
Test Panel, a panel of regular shoppers that assesses how every new food idea looks and tastes. This
season, we asked panel members what they thought about these party-perfect appetizers and snacks.
last dish
and special
Sweet, savoury
One reader shares her memories
of delicious Saturday mornings
with Chef Dad.
ings w ere always

ay mor n It wasn’t
“Sat u r d little girl.
me as a out how
special to ons, but ab
t th e c a r to r us. Dad
abou breakfast fo
e r m a d e acon
my fath t th e standard b
e ju s ist
didn’t mak – h e o ften put a tw
ithe r
and eggs e n e of my favo
urites
o d . O
into the fo kes. A fter
e d d a r c h eese panca pour
was c h a tt e r, he would
th e b
mixing up dle and th
en lay in
th e g r id e result
it onto a r cheese. Th
c h e d d
pieces of that I
s a v o u r y -sweet dish h a ve
was a is d ay. Friends
to th never
still relish h o w they have
d o n
commente c a ke s ,
c h e d d a r cheese pan
heard of the more
it m akes it all
but, to m e , y family
a t m y fa ther and m
special th reakfast.”
u r o w n s ignature b
h a ve o alifax, NS
– Carly B., H
Have Your Say

Share your favourite food
memories and stories with
us at compliments.ca/lastdish

p000_Knorr.indd 1 9/18/08 4:46:34 PM
Elegant appetizers before you
can say “nice reindeer sweater.”
simplify the season with compliments sensations.
You don’t have to sacrifice time or be a gourmet to entertain with style this holiday season. Add flavour to any occasion
easily and affordably with the unique recipes and fine ingredients of Compliments Sensations. Choices like
Seafood Phyllo Canapés or Crispy Seafood Twists are perfect for hosts who are big on taste and short on time.
advertised products in inspired by compliments magazine are available at:
Availability of some products may be limited in some stores. Most products will be in-store Friday, November 7th 2008 to Thursday, January 1st 2009.
Stores reserve the right to limit quantities. compliments.ca

Inspired Magazine Winter 2008

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Inspired is a Sobeys Inc. publication created

FOR ADVERTISING RELATED INQUIRIES ONLY,

Inspiration for every occasion.

This holiday season, serve up a winner!

Add some sparkle.

PICK THESE UP TODAY AT:

and snack ideas to keep you going until lunch

26 P resto Party Fare

29 F rom the Chefs’ Table

goodies, finding time to make everyone’s

others? Here are some great January

Pomegranates have earned a reputation for being nature’s

How to Eat: To extract the arils without getting sprayed by

6 by Compliments WINTER 2008

Festive goodies Fun holiday treats that

Take Your Pick

Give Chocolate Wishes

8 by Compliments WINTER 2008

did you know?

1. Preheat oven to 400°F (200°C). Season

expert tip We asked Compliments produce expert Stephen Kelley to

1. In a small saucepan over medium-high

mustard, pepper and 2 tbsp (30 mL) olive oil.

12 by Compliments WINTER 2008

breeze through Keep these simple

the holidays stre

meal for two

Avoid the temptation to

meal before you leave the Fast & Nutritious

Compliments Junior Disney Pirate Treasures

14 by Compliments WINTER 2008

1. Thaw shrimp according to package

wednesday Rely on a helping hand

have you tried? - - - - - - - - - - - - - -

Compliments Angus Roast Beef is

made from Canada grade AAA beef.

fat. Simply ask for it at the deli

16 by Compliments WINTER 2008

We all want to eat healthier, but we need meals that fit

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Balance the Holidays

stay on track through the holidays and beyond.

------- boost the vitamin C

18 by Compliments WINTER 2008

Mozzarella Shredded Cheese. Use a spatula

Diet Myths Debunked

Guilt-Free Nibbling Triple Berry

These recipes have been

SMOKEY APPLEWOOD PULLED

20 BY COMPLIMENTS WINTER 2008

Wild Rice & APRICOT TURKEY Stew

1. Cut 1 cup (250 mL) apricots into quarters.

per serving: 310 calories, 41 g protein, 2 g fat,

1. Season chicken pieces with salt and pepper

26 P resto Party Fare

29 F rom the Chefs’ Table