Dominion Extra! Recipies

Just in time for that increased holiday shopping, Dominion stores have introduced a new Rewards program called the PC Plus. The PC Plus program provides customers with an easy way to save money off their grocery bill. With the launch of this new program, Newfoundlanders can earn points through personalized offers that reward them on the items they buy most often to save on their total purchase. Another recent survey showed just how much Atlantic Canadians love to collect points. In fact, 89 percent of residents stated they use reward programs.
“We’re excited to be able to provide Newfoundlanders with a new way to earn points towards dollars off their total purchase with the launch of the PC Plus reward program”, said Uwe Stueckmann, senior vice president, marketing, Loblaw Companies Limited. “This unique rewards program helps families earn points on the items they buy most often and making shopping more convenient than ever, with tools like menu planners and shopping lists.”
To start earning points right away, shoppers can pick up a free PC Plus card at their local Dominion location and register it at or download the PC Plus app for Blackberry 10, iPhone or Android directly to their smart phone. Beyond the opportunity to earn and redeem for savings, the PC Plus program has a variety of helpful tools to make it easier than ever to plan meals and shop for the week. Members get access to convenient online tools, including personalized dinner suggestions, recipes, a shopping list and meal plans.
To register online or to find out more, visit

5-Grain Pilaf with Balsamic Mushrooms

Serves: 6

5_Grain_Pilaf_with_Balsamic_MushroomsThis delicious grain pilaf will lend an Italian touch to your turkey dinner. It’s also fibre-rich, providing some balance to the often overindulgent holiday season.

1 pkg (250 g) PC 5-Grain Blend
1 pkg (227 g) white button mushrooms
3 tbsp (45 mL) olive oil
1 tbsp (15 mL) balsamic vinegar
1 cup (250 mL) sliced shallots
½ cup (125 mL finely diced carrots
1 large clove garlic, thinly sliced
½ cup (125 mL) chicken broth
1 tsp (5 mL) salt
½ tsp (2 mL) freshly ground black pepper
½ cup (125 mL) grated Parmigiano Reggiano
¼ cup (50 mL) chopped fresh parsley

Preheat oven to 425°F (220°C). Line rimmed baking sheet with foil.
In saucepan, bring 8 cups (2 L) water to a boil. Add 5-grain blend. Return to a boil. Reduce heat to medium-high and cook, uncovered, for 10 minutes. Drain and set aside.
On prepared baking sheet, toss mushrooms with 1 tbsp (15 mL) of the oil. Roast in centre of oven for 20 minutes. Toss with 2 tsp (10 mL) of the balsamic vinegar; return to oven and roast another 5 minutes. Set aside.
In large nonstick frying pan, heat remaining 2 tbsp (25 mL) oil over medium-low heat; cooks shallots, carrots and garlic for 4 to 6 minutes or until softened. Stir in drained 5 grain blend. Increase heat to high; cook for 5 minutes, stirring. Stir in chicken broth; cook for 2 minutes. Remove from heat.
Stir in salt, pepper and remaining 1 tsp (5 mL) balsamic vinegar. Stir in mushrooms, cheese and parsley.

Makes 6 servings
Per serving: 270 calories, fat 10 g, sodium 510 mg, carbohydrate 36 g, fibre 4 g, protein 9 g
High in Fibre

Gluten-Free New York Style Cheesecake

Gluten-Free_New_York_Style_Cheesecake_BIt seems more and more people are going gluten-free. Serve a dessert all your guests can enjoy- no one will feel deprived when you serve this cheesecake. A cranberry topping makes it particularly festive; at other times of the year you could omit the cranberry compote and top with dulce de leche or canned cherry or blueberry pie filling.


Cookie Crust:
5 PC Gluten Free Coconut Cookies, crumbled
2 tbsp (25 mL) melted unsalted butter
1 tbsp (15 mL)granulated sugar

4 pkg (each 250 g)
PC Original Cream Cheese, at room temperature and cubed
1-1/4 cups (300 mL)
granulated sugar
4 eggs, at room temperature
2/3 cup (150 mL) sour cream
2 tbsp (25 mL) fresh lemon juice
1-1/2 tsp (7 mL) vanilla

Cranberry Compote:
2 cups (500 mL) frozen PC Cranberries
1 strip orange rind
3 tbsp (45 mL) fresh orange juice
½ cup (125 mL) granulated sugar
1 cinnamon stick

Preheat oven to 350°F (180°C). Spray 9-inch (2.5 L) springform pan with cooking spray. Line bottom with parchment paper.
Make Cookie Crust: Place cookies in food processor; process until fine crumbs. Add butter and sugar; process until combined. Press onto bottom and partially up side of prepared pan. Bake for 10 minutes or until golden. Cool.
Wrap bottom and side of springform pan tightly with two layers of heavy-duty foil. Place in large roasting pan. Spray inside rim of springform pan with cooking spray.
To Make the Cake: In stand mixer fitted with paddle attachment, beat cream cheese with sugar on low speed until creamy, scraping side and bottom of bowl twice. One at a time, beat in eggs beating well and scraping side of bowl after each addition. Beat in sour cream, lemon juice and vanilla. Pour into crumb crust. Carefully pour hot water into roasting pan to come halfway up side of springform pan.
Bake in centre of oven for 110 minutes or until top is golden brown and centre does not wobble when pan is nudged.
Remove springform pan from roasting pan. Remove foil. Run a small sharp paring knife around edge of cake. Cool in pan on rack to room temperature. Cover with plastic wrap. Chill for 8 hours or overnight.
Make Cranberry Compote: In small saucepan, combine frozen cranberries, sugar, orange rind, orange juice and cinnamon stick. Bring to a boil over medium heat. Reduce heat to simmer; cook for 6 to 8 minutes or until cranberries are soft and liquid thickens. Cool to room temperature.
Remove side of springform pan. Cut cake into slices; spoon compote over top of each individual slice.

Makes 16 servings
Per serving: 420 calories, fat 28 g, sodium 320 mg, carbohydrate 36 g, fibre 1 g, protein 6 g

Green Beans with Caramelized Shallots

Balsamic vinegar and Parmigiano give this green bean side dish an Italian feel. Caramelizing shallots brings out their natural sweetness.

1 tbsp (15 mL) PC Splendido Extra Virgin Olive Oil
3 tsp (15 mL) PC Country Churned Unsalted Butter
1 pkg (250 g) shallots, peeled and sliced lengthwise (about 6 large)
Pinch salt
Pinch granulated sugar
1 tbsp (15 mL) PC Splendido Balsamic Vinegar Of Modena 2 Leaves
1 pkg (340 g) PC Green Beans
¼ cup (50 mL) shaved PC Splendido Parmigiano Reggiano RDW

In 10-inch (25 cm) nonstick frying pan, heat oil and 1 tsp (5 mL) of the butter over medium heat until butter melts. Add shallots, salt and sugar. Cook, stirring frequently, for 8 to 10 minutes or until golden brown and caramelized. If necessary, add 1 tbsp (15 mL) water to prevent sticking. Stir in balsamic vinegar. Cook for another 30 seconds or until reduced; set aside.
Meanwhile, in a pot of boiling salted water, cook beans for 3 to 5 minutes or until tender-crisp. Drain well. Return to pot; toss with remaining 2 tsp (10 mL) butter until butter is melted and beans are coated. Stir in shallot mixture until combined. Transfer to serving dish; sprinkle with shaved Parmigiano.

Makes 4 servings
Per serving: 160 calories, fat 8 g, sodium 250 mg, carbohydrate 17 g, fibre 3 g, protein 5 g

TIP: For a more elegant look, substitute French green beans.

Smoked Salmon Potato Bites

Smoked_Salmon_Potato_BitesLittle Gems potatoes make a great vehicle for hors d’oeuvre, including this smoked salmon and crème fraîche bite. Substitute yellow or blush potatoes if you prefer.

1 bag (680 g) PC Ruby Little Gems Red Mini Potatoes
2 tbsp (25 mL) olive oil
¼ tsp (1 mL) salt
1/8 tsp (0.5 mL) freshly ground black pepper
1 lemon, scrubbed
1 pkg (150 g) PC Smoked Wild Sockeye Salmon, thawed
½ cup (125 mL) crème fraîche
5 or 6 radishes, thinly sliced
5 chives, cut in 1-inch (2.5 cm) lengths

Preheat oven to 350°F (180°C). Line baking sheet with foil.
Cut potatoes in half lengthwise. Trim tiny slice off bottom of each potato half to form a flat surface. In bowl, toss potatoes with oil, salt and pepper. Arrange on prepared baking sheet.
Bake in centre of oven for 50 to 55 minutes, turning once. Cool on baking sheet to room temperature, about 30 minutes. Meanwhile, use zester to create long strands of lemon rind; set aside.
Cut salmon into 60 equal pieces and roll into small coils. Dollop crème fraîche equally over the flattest side of potato pieces. Arrange a salmon piece on top of each. Top each with a radish slice, a piece of lemon rind and a piece of chive. Arrange on platter and serve.

Makes 20 servings
Per 3 piece serving: 60 calories, fat 4 g, sodium 95 mg, carbohydrate 4 g, fibre 1 g, protein 2 g


This cooling yogurt-based Indian dip is a natural with samosas and spicy curry dishes.
2 cups (500 mL) PC 0{6917a57f939011b90ad75988f079dde73e8045115680a65b8bddfaa9c5fba940} M.F. Plain Greek Yogurt
½ cup (125 mL) coarsely shredded cucumber (skin on)
2 tbsp (25 mL) chopped fresh coriander
1 tbsp (15 mL) fresh lime juice
½ tsp (2 mL) salt
1/8 tsp (0.5 mL)
roasted ground cumin

In medium bowl, combine yogurt, cucumber, coriander, lime juice, salt and cumin. Stir together until smooth and creamy; transfer to serving bowl. Serve immediately or cover and refrigerate for up to 2 days. Serve with PC Sweet Chili Naan Bread, if desired.

Makes 10 servings
Per serving: 35 calories, fat 0 g, sodium 140 mg, carbohydrate 4 g, fibre 1 g, protein 5 g

TIP: You can buy roasted ground cumin in the supermarket but if you prefer, you can make your own by toasting ground cumin in a dry frying pan over medium heat, stirring, until fragrant and darkened. You’ll want to do more than 1/8 tsp (0.5 mL); store in a spice jar.

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