Buckeye Beans & Herbs Corn Bread Mix

Buckeye Beans & Herbs Corn Bread Mix

Buckeye Beans + Herbs Corn Bread Mix - Featured in the July Missing Ingredient BoxThe perfect complement to your summer BBQ! SIMPLE to make and delicious! Serve it warm with honey butter on the side. Buckeye Beans + Herbs is our featured company this month! Learn more about Buckeye Beans + Herbs in our Meet the Maker section.

You’re going to tear through the bag we sent you, but not to worry – we carry it on our online BBQ store: CanadaQ.ca. Order more now!!

Canned Quail Eggs

Canned Quail Eggs

Canned Quail Eggs - Featured in the July Missing Ingredient Box

These quail eggs are ready to eat and make a wonderful snack or hors d’oeuvres. These quail eggs can be sliced as a garnish for hors d’oeuvres or canapés and would make a wonderful hors d’oeuvres prepared as a devilled egg. Quail eggs are a unique garnish for ramen soup, are excellent on a traditional Ploughman’s Lunch and tossed in salads with bacon and arugula. We featured Quail Eggs is both our feature recipe and our double up recipe below!!

Salade Niçoise with Quail Eggs

Serves 4

  • 1 lb. baby potatoes, boiled & halved
  • ¼ cup Sherry vinegar
  • 12 Quail Eggs, halved
  • ½ lb. green beans, trimmed & blanched
  • ½ shallot, minced
  • 1 tbsp. chopped fresh thyme
  • salt & cracked black pepper
  • ¾ cup extra-virgin olive oil
  • 8 cherry tomatoes, halved
  • 1 head butter lettuce, leaves separated
  • 6 radishes, trimmed & quartered
  • 2 cans tuna packed in olive oil, drained
  • ½ cup nicoise olives
  • 2 tbsp. Dijon mustard

Whisk vinegar, shallot, mustard, thyme, ½ tsp. salt & pepper to taste in a bowl. Whisk in olive oil in a slow, stream until emulsified. Divide lettuce among 4 plates. Arrange potatoes, tomatoes, green beans, radishes, eggs & tuna on top-drizzle with dressing & top with olives.

Freshly seared tuna is fantastic in this salad if you have a fish monger near you. Buy the best quality you can find, season it with salt & pepper and pan sear it quickly, so it is still nice & rare in the center. After it has rested, slice it & serve it on top of the salad.

TIP: Make a double batch of the dressing, it keeps in the fridge for up to 2 weeks and is delicious on all kinds of salads.

Mackays Vintage Dundee Marmalade

Mackays Vintage Dundee Marmalade

The original marmalade, still made in copper pans. Made in the Dundee area of Scotland – the home of marmalade. A thick cut, dark marmalade. Made with a thick cut peel. Delicious on toast or for cooking!

Mackays Vintage Dundee Marmalade - Featured in the June Missing Ingredient Box

Grilled Duck with Orange Sauce

  • ¾ cup orange juice, plus 2 tablespoons
  • ¾ cup chicken broth
  • 1 cup Dundee Vintage Orange Marmalade
  • 1 tbsp. cornstarch
  • 4 duck breasts
  • 1 tbsp. paprika

In a small saucepan, combine orange juice, chicken broth, and marmalade. Bring to a boil over high heat, and then lower heat and simmer for 15 minutes. If the mixture is too thin, then mix cornstarch with 2 tablespoons orange juice in a small bowl to make a slurry. Add slurry to sauce and briefly return to a boil. Keep warm until ready to serve.

While sauce is simmering, heat a grill to medium-high heat. Season duck on both sides with salt, pepper & sweet paprika. Grill on both sides until medium-rare. Transfer duck to serving plates. Pour warm sauce over duck and serve.

If duck isn’t something you can easily find, this sauce is delicious over grilled chicken or pork. 

Eat, Drink & Be Merry this May!

Eat, Drink & Be Merry this May!

May is here and your TMI box is in the mail as of May 15!! Get cooking this spring with these tasty goodies coming at you soon!

In this month’s box:

  • Papayiannides Tomato & Olive & Ouzo Sauce: featured in both our feature recipe and our double up recipe!
  • Christian Potier Shallot Red Wine Sauce
  • Whole Farro
  • Greek Seasoning
  • Roasted Chick Peas by this month’s Meet the Maker, Three Farmers
  • Prairie Smoke & Spice Blue Ribbin’ Sweet Sauce (check out this month’s Chef Tip).

Papayiannides Tomato & Olive & Ouzo Sauce - Featured in the May Missing Ingredient Box Christian Potier Shallot Red Wine Sauce - Featured in the May Missing Ingredient Box Well Seasoned Brand Whole Farro - Featured in the May Missing Ingredient Box Well Seasoned Brand Greek Seasoning - Featured in the May Missing Ingredient Box3 Farmers Roasted Chick Peas - Featured in the May Missing Ingredient Box CanadaQbanner_BlueRibbin

Well Seasoned Greek Seasoning

Well Seasoned Greek Seasoning

A tasty blend of lemon, garlic, red pepper, oregano & other herbs & spices.

To make a Greek salad dressing: Mix 2 tpsp. seasoning with 2 tbsp. water, let stand 5 minutes. Add ½ cup of your favorite olive oil,  1/3 cup red wine vinegar, plus 1 tsp. sugar if desired. Use to dress a chopped vegetable salad, tomato  and red onion slices sprinkled with crumbled feta cheese and chopped olives or use as a marinade for veggies before you grill them.

Well Seasoned Brand Greek Seasoning - Featured in the May Missing Ingredient Box

Christian Potier Shallot Red Wine Sauce

Christian Potier Shallot Red Wine Sauce

Christian Potier Shallot Red Wine Sauce is a gourmet sauce prepared in France, in the French culinary tradition. Conveniently packaged in 3 individual pouches, it’s ready to serve after just a quick re-heat.  There is no need to whisk up a roux or hover over a reduction. Enjoy this simple sauce with grilled steak, lamb chops, roast pork, game meat and burgers. These are PERFECT for those summer nights when it is just too hot to turn the stove on & all you can do is grill outdoors!  The first ingredient is wine, just like you would make at home.

Christian Potier Shallot Red Wine Sauce - Featured in the May Missing Ingredient Box

3 Farmers Roasted Chick Peas

3 Farmers Roasted Chick Peas

Three Farmers Roasted Chickpeas are an excellent nut free and gluten free alternative to traditional snacks or salad toppers. Use them in place of nuts, chips, or croutons for a healthy snack on the go or at home and enjoy their full flavour!

3 Farmers Roasted Chick Peas - Featured in the May Missing Ingredient Box

Papayiannides Tomato & Olive & Ouzo Sauce

Papayiannides Tomato & Olive & Ouzo Sauce

Made fresh on the island of Lesvos in Greece. Mr. Papayiannides uses only peak of the season produce in his tomato sauce. The addition of ouzo, made in the same village, takes this sauce over the top.

Papayiannides Tomato & Olive & Ouzo Sauce is featured in both our Feature Recipe and our Double-Up Recipe (seen below)!

Ratatouille with Chick Peas

  • 3 tbsp. extra virgin olive oil
  • 3 cloves garlic, roughly chopped
  • 1 large onion, sliced
  • 2 red bell peppers, seeded & diced
  • 3 tomatoes, cored & diced
  • 1 jar Tomato & Olive & Ouzo Sauce
  • 2 Japanese eggplants, diced
  • 2 medium zucchini, diced
  • ¼ cup parsley roughly chopped
  • ¼ cup basil roughly chopped
  • 1 can of chick peas, drained
  • 4 sprigs thyme – fresh
  • 1 tsp. salt & black pepper to taste

In a heavy bottomed pot & sauté garlic over medium heat until very fragrant. Reduce heat to low, add onions & bell peppers. Cover with a lid & let the onions wilt, stirring occasionally to prevent burning. Remove the lid & sauté the vegetables until all the water released has evaporated & the onions start to brown. Add tomatoes, cover with the lid, & simmer until tomatoes have released a lot of liquid. Add tomato sauce, eggplant, zucchini, chick peas, parsley, basil, thyme, salt & pepper.

Stir to combine,cover with a lid & cook until tender about 40 minutes, stirring occasionally. When the vegetables are soft, remove the lid & let the ratatouille continue to simmer until the excess liquid has evaporated & the stew is thick. Adjust the salt and pepper to taste & serve.

Gesas Carob Molasses

Gesas Carob Molasses

Gesas Carob Molasses plays a feature role in April’s Missing Ingredient in both the feature recipe and our double up recipe! For those of you that like having a digital copy, we’ve posted the double up recipe here!

Orange Bourbon Carob Molasses Glaze

  • 2 tbsp. canola oil
  • 1 medium shallot, minced
  • 1 garlic clove, minced
  • ½ cup bourbon
  • ¾ cup fresh orange juice
  • ¼ cup carob molasses
  • 2 tbsp. sherry vinegar
  • 1 tbsp. grated orange zest
  • 1 tbsp. chopped thyme
  • ½ tsp. cinnamon
  • ½ tsp. salt
  1. In a saucepan, heat the oil. Add the shallot & garlic, cook over moderate heat until softened. Add the bourbon and carefully ignite it.
  2. Add the orange juice, molasses, vinegar, orange zest, thyme, cinnamon & salt. Simmer over moderate heat until reduced to about a cup – aprox. 15 minutes. Let cool.
  3. Can be stored in the refrigerator for up to 7 days.

April is so appetizing!

April is so appetizing!

April is here and your TMI box is in the mail as of April 15!! Get cooking this spring with these tasty treats coming at you soon!

In this month’s box:

  • Gesas Carob Molasses: featured in both our feature recipe and our double up recipe!
  • Urban Accents – Manchego & Roasted Garlic Veggie Roaster
  • Torie & Howard Organic Hard Candies
  • Tartufata: also known as Black Truffle Spread – this month’s Meet the Maker, La Madia Regale
  • Six Gun Chili Mixin’s

La Madia Regale Tartufata - In April's Missing Ingredient Delivery Box Torie & Howard Organic Hard Candies - In April's Missing Ingredient Delivery Box Urban Accents Manchego & Roasted Garlic Veggie Roaster  - In April's Missing Ingredient Delivery Box Gesas Carob Molasses - In April's Missing Ingredient Delivery Box Six Gun Chili Mixin's - In April's Missing Ingredient Delivery Box

Mellow and Magnificient March

Mellow and Magnificient March

March has sprung and your TMI box is in the mail!! Keep an eye out for your box of tasty treats and get cooking!

In this month’s box:

    • Liquid smoke: featured in our chef’s tip.
    • Lentils*
    • Herbes de Provence
    • Rao’s sauce
    • Wild Sweets chocolate bar: by month’s Meet the Maker, D C Duby Wild Sweets
    • Vegeta

*Editor’s note: I love lentils. I use them in almost every meal! I was so happy to see that both the Feature Recipe and the Double Up Recipe use Lentils this month. Do yourself a favour and start adding a few lentils to every meal – you won’t regret it!

blacklentils hdp rao vegeta

Rao’s Homemade Sauce

rao
Rao’s Homemade Sauce

Tradition and ritual are the heart and soul of Italian cuisine. Since 1896 the Rao’s family has believed in sharing those traditions.

Rao’s is known internationally for award winning Italian Gourmet pasta sauces. Rao’s, a restaurant staple in New York City since 1896, can now be found in Los Angeles, Las Vegas & in your own kitchen.  Rao’s Vodka Sauce is a velvety blend of sweet Italian tomatoes, olive oil, fresh onions, parmesan and Romano cheeses, sweet whey powder, salt, fresh garlic, fresh basil, vodka, black pepper & oregano.

Vegeta

vegeta
Vegeta

Vegeta is a great tasting all-purpose seasoning made from a special blend of vegetables, herbs, spices and select natural ingredients.  First created over 50 years ago from the culinary traditions of Croatia’s famous Mediterranean cuisine, Vegeta has been the gourmet cook’s long time secret to making any food taste absolutely delicious. Just add Vegeta seasoning to your favorite chicken, meat, seafood, stew, pasta, salad, risotto or soup dish and experience the taste magic. It is so easy to use, simply sprinkle Vegeta on meat, poultry or fish during preparation for roasting, grilling or barbecuing, or top off soups, sauces, stews, vegetables, casseroles, and salads with Vegeta as a final gourmet touch.    

Fried Cheese Balls

  • ½ lb. edam cheese, grated
  • 1 whole egg
  • ¼ cup flour
  • 1 teaspoon Vegeta
  • Generous pinch of cracked black pepper
  • Oil for cooking

 For the coating;

  • 1 whole egg
  • ½ cup flour
  • ½ cup bread crumb

Mix the egg, Vegeta, pepper and finely grated cheese. Sprinkle the flour and mix well. From the mixture, create small balls (the mixture should make about 16 balls).

Coat each ball in flour, egg and finally in bread crumbs.  Fry in hot oil – about 350 degrees.

Flavourful February

Flavourful February

Fabulous February has arrived and your TMI box shipped!! Expect it in your mailboxes shortly and enjoy these tasty tidbits during the short, but sweet, month!

In this month’s box:

Gluten-Free-Santa-Fee-Pilaf kelp_caviar Cooking with Galangal - February 2015 Chef's Tip • The Missing Ingredient black_garlic

Black Garlic

black_garlic
Black Garlic

Black Garlic is soft and spreadable, jet black in colour, with the caramelized sweetness and tang of tamarind or balsamic and a subtle garlic flavour. It has been roasted at very low temperatures over a period of weeks. Rich in antioxidants it adds umami depth to dishes and is considered a new “staple” in modern cuisine. It is delicious in a garlic butter atop a steak, in potato gratin, or to give a unique richness to beef stew. Black Garlic’s subtle tang pairs well with chocolate in cake or brownies. This is a Canadian product, and is unique to Korean products on the market, which typically have a tough exterior and a whole different flavour profile.

Santa Fe Pilaf

Gluten-Free-Santa-Fee-Pilaf
Santa Fe Pilaf

In our Santa Fe Pilaf we have paired organic millet and Quinoa with dehydrated black beans, select vegetables, herbs and spices. It is a very mild Southwestern-tasting side dish (vegan entree) that complements your Southwestern/Mexican style dishes.

  • Low sodium
  • High protein & fiber
  • Whole grains
  • Nutritionally dense ingredients
  • Cooks in only 25 minutes

Kelp caviar

kelp_caviar
Kelp caviar

Kelp caviar is seaweed based, therefore a vegetable product; it has no calories, no cholesterol and is high in calcium. Kelp Caviar is environmental-friendly as it is manufactured using only kelp seaweed which is available in abundance in our oceans and grows at a rate of two feet per day. The production of Kelp Caviar does not contribute to the depletion of fish stock nor those it depend on the fishing industry. Kelp Caviar is both health conscience and environmentally friendly.  Kelp Caviar is the only product on the market which is made with 100% natural ingredients and has a 24 month shelf life. Kelp Caviar will not go bad in your cupboard or on shelf stores as long as the jar is sealed. Once opened, Kelp Caviar will stay fresh up to three months in your refrigerator.

A January Junket

A January Junket

Celebrate the new year with our January delivery – shipped today!!

In this month’s box:

  • Harissa: featured in our double up recipe – check out ANOTHER recipe below in our news section.
  • Hominy: featured in our Pro Tip for January – check out the tip (and recipe) on our Pro Tips page!
  • Lobster bisque: Sometimes you just don’t feel like cooking. Fleur De Bretange Lobster Bisque from France makes a convenient and delicious meal all on its own. 
  • Szeged Chicken Rub: Pride of Szeged Chicken Rub!  Imported from Hungary.
  • Snapz: Our January Maker – check out our Meet the Maker page for more!
  • Ginger Chews

In the January 2015 Missing Ingredient delivery - Snapz! Our January Maker - check out our Meet the Maker In the January 2015 Missing Ingredient delivery - Lobster Bisque In the January 2015 Missing Ingredient delivery - Hominy is featured in our Pro Tip for January - check out the tip (and recipe) on our Pro Tips page! In the January 2015 Missing Ingredient delivery - Harissa is featured in our double up recipe - check out the recipe in our news section. In the January 2015 Missing Ingredient delivery - Ginger Chews! In the January 2015 Missing Ingredient delivery - Pride of Szeged Chicken Rub!  Imported from Hungary.