Category: recipe

Bruschetta:
The end of summer always brings an abundance of tomatoes in the garden. There is nothing better than fresh Bruschetta packed with freshly grown ingredients. Bruschetta can be served as is on toasted bread, as a salsa with chips or even piled on top of your favorite pasta or pizza!

Ingredients:

1 large onion (roughly 2 cups diced)
2 cups of fresh cubed tomatoes
2 sprigs of fresh rosemary
4 tbsp of Olive Oil
4 cloves of garlic (chopped in sliced)
The juice of half a lemon
salt and pepper to taste

Method:
In a large pan, add two tablespoons of olive oil. Once heated, add the onion and garlic. Cook the onion and garlic on medium to low heat for about 10 minutes, stirring as needed. Add the rosemary and mix well. Add the mixture to the food processor. Add the 4 cups of cubed tomatoes, 2 tbsp of Olive Oil, lemon juice, salt and pepper. Pulse a few times until the mixture has a slightly chunky texture. Serve on your favorite bread.

Check out Oreo’s cookbook and other books on our site:
https://www.theoreocat.com/books.html

*For human consumption only.
(music by Silent Partner)

Gluten Free Summer Pasta Salad

Hot summer nights always pair well with cool summer salads. Our Gluten Free Pasta Salad incorporates seasonal veggies for a purrfect meal outside in the sun or under the stars.

Ingredients:

10 ounces (1 box) of Gluten Free Penne pasta

2 shallots (diced)

2 cloves of garlic (diced)

1 small zucchini (cut in small chunks)

6 cups of fresh Kale leaves (stems removed)

1 bunch of fresh mint (stems removed)

1 apple (cut in small chunks)

2 cups of cooked (or canned) chick peas

3 tablespoons of Olive Oil

3 tablespoons of Dijon mustard

3 tablespoons of mayonnaise

salt and pepper to taste.

Method:

Cook the pasta according to package directions. Drain and rinse under cold water. Set aside.

In a large pan, add 1 tbsp of Olive Oil, shallots and garlic. Mix well and allow it to brown. Add the kale and mint leaves, turn to low heat, cover and allow to cook for 2-3 minutes until the leaves melt down. Add the chick peas and zucchini. Cover and let simmer for 10 minutes (or until the kale is tender). Remove from heat. Add the mixture to the cooled pasta. Add the apple, Dijon mustard, mayonnaise and remaining Olive Oil. Mix well and season with salt and pepper.

I like to include side dishes of sliced hard boiled eggs and grated Parmesan cheese for those who’d like to add it. This salad is great to serve at a picnic or a barbecue party as an alternate choice for vegetarians!

*For human consumption only

Tagine a la Québécoise:
Historically Tagine is an ancient Berber dish made of meats and vegetables and traditionally cooked in a conical clay pot to allow the steam to rise, condense and drip back down. Although traditionally used to cook stew type meals, we like to use our Tagine for all sorts of delectable dishes. With a new homemade sausage place just recently opening up in our city, we decided to make one of their specialty meats the star of this recipe. With an added French Canadian twist our Tagine a la Québécoise proves itself utterly indulgent and satisfying!

Ingredients:
1.5LB / 600G of small potatoes
2 medium sized onions, sliced.
4 fresh sausages (“Bacon et Fromage en grains” from Ils en Fument du Bon)
398ml of Poutine gravy
40g of Cheese Curds
2tbsp of Olive Oil
Salt and pepper to taste

Method:
Preheat the oven to 375°(F). Add the sliced onions, potatoes, Olive Oil, salt and pepper to the Tagine. Place the thyme on top. Bake uncovered for 20 minutes. Remove from oven, place the sausage on top, cover with the Tagine cover and bake for 30 – 40 minutes. Remove from oven and discard thyme sprigs. Heat the Poutine sauce in a saucepan. Drop the cheese curds on top of the sausage and potatoes and pour over the Poutine gravy.

*Tajine cooking can be replicated by using a slow cooker or similar item, but the result will be slightly different. If Poutine gravy is not available, it can be substituted with any dark brown gravy.

Mediterranean Tilapia:

Fish is my favorite oxymoron. It’s delicately hearty and leaves you feeling comfortably satiated. We’ve paired up meaty Tilapia with Mediterranean flavors that are purfect for a dinner below the summer stars.

Ingredients:

3 Tilaipa fillets

1 bunch of green onions

1 14 oz can of cherry tomatoes

½ cup of pitted black olives

A handful of fresh basil leaves

½ cup of crumbled feta cheese

salt and pepper

Method:

Cut up the green onion and add it to a pan. Place the tilapia fillets on top of the green onions and sprinkle with salt and pepper . Pour over the cherry tomatoes and olives. Add the basil leaves, cover the pan and turn on to medium heat. Once the tomato sauce starts to bubble, turn the heat down to low and allow to cook for 15 minutes (or until the fish is cooked through). Garnish with feta cheese. Serve on top of fresh spinach or other greens. 🍽️🍷

*Recipe for human consumption only

music by http://www.twinmusicom.org/

Cheddar and Sage Spread: Sharp cheddar and fresh sage are two flavors that marry so well together. With a hint of Dijon, this flavorful cheesy spread is a perfect appetizer fit for National Herbs and Spices Day!

Ingredients:

450g of sharp cheddar
2 tbsp of dijon mustard
4 tbsp of Olive Oil
1 bunch of fresh sage leaves

Method:
Place all of the ingredients into the food processor. Process until smooth. Spread on your favorite fresh bread.

*For human consumption only
music by www.incompetech.com

Sautéed Pepper and Onion Tapenade:
Packed with tangy olive flavor, our

Sautéed Pepper and Onion Tapenade is the perfect dish for sharing on National Olive Day!

.

Ingredients:
1 can (398 ml) of pitted green olives
1 can (398 ml) of pitted black olives
2 green peppers
1 onion
2 cloves of garlic
4 tbsp of Olive Oil
1 hot pepper
Fresh Oregano leaves

Method:
Cut up the peppers and onions. In a large pan, add the olive oil and allow to heat. Sautée the peppers and onions until browned (about 10 minuted), add the oregano leaves and mix well. In a food processor, add the olives and the sautéed mixture. Pulse until you reach desired texture (should be that of a chunky spread). Serve as a spread with fresh bread.

For more easy recipes like this one, check out Oreo’s cookbook!

*For human consumption only

Music by www.twinmusicom.org

Roasted Smashed Potatoes:

I have a deep love of anything potato, especially oven roasted potatoes. The crispy skin, reminiscent of french fries makes my mouth water. Add a little melted cheese and you’ve got pure roasted potato heaven!

Ingredients:

1.5 pounds (680 g) of Terrific Trio Potatoes from The Little Potato Company

3 small onions (quartered)

4 – 5 cloves of garlic (peeled and left whole)

1 cup of Gouda cheese (sliced or shredded)

Italian seasoning

2 tbsp of Olive Oil

1 tbsp of salt

4 cups of water

Method:

In a large pot, bring 4 cups of water to a boil. Add the potatoes, onions garlic and salt and boil for 20 minutes (until potatoes are tender). Drain and rinse.

Preheat the oven to 425 degrees (F). Place all of the potatoes on a parchment lined baking sheet. Using a spatula, lightly smash each potato. Brush the potatoes with olive oil and season them with Italian seasoning. Top with cheese and bake in the oven for 25 minutes (or until the tops are golden). Serve as an appetizer or as a side dish.

*For human consumption only.

Music by Media Right Productions.

Fennel Salad:

Fennel is part of the carrot family and is indigenous to the shores of the Mediterranean. It is an aromatic herb with many culinary and medicinal uses. It has a mild licorice flavor and can be used in a variety of salads and soups. Fresh fennel salad not only has many health benefits but also packs a whole lot of taste!

Ingredients:

1 fennel bulb, sliced thin

1 orange

½ cup of Greek black olives

2 tbsp of Olive Oil

1 tbsp of red wine vinegar

Fresh basil leaves (sliced)

½ cup of Feta cheese (crumbled)

salt and pepper to taste

Method:

Cut the orange in half, juice half the orange and set aside. In a large bowl, add the thinly sliced fennel, drizzle with the olive oil and fresh squeezed orange juice. Cut the other half of the orange into slices and then quarters. Add the orange slices, olives, basil, salt and pepper and feta cheese to the bowl. Mix well and add the tablespoon of wine vinegar. Serve as is or as a side dish with grilled meats or fish.

*Recipe for human consumption only

Nothing makes Oreo happier than food! Our Tiny Tuna Cakes are one of his favourites and they’re purrfect for sharing! 😋

Recipe:
1 can of low sodium flaked *tuna in water
¼ cup of all purpose flour
¼ cup of grated cheddar cheese
1 egg
Olive Oil (or you can use a non-stick cooking spray)

Method:
(Makes about 10 mini muffins) Preheat the oven to 350 degrees (F). Drain the tuna and add it to a mixing bowl with the flour, cheese and egg. Mix well. Using a mini muffin tin, grease 10 of the muffin cups with Olive Oil (or a non stick cooking spray). Fill the greased cups evenly with the mixture. Bake in the oven for 18 – 20 minutes. Let cool, top with your cat’s favorite kitty treat and serve!

These are also perfectly fine for human consumption! Just omit the kitty treat topping!

*note: Always check the ingredients on the can of tuna to be sure they do not include soy or other preservatives. Only purchase tuna with the ingredients: tuna, water, salt (and nothing else!)

This recipe and others available in Oreo’s cookbook: http://bit.ly/KittyChef

Music by E’s Jammy Jams

Chocolate Mint Scones:
I love anything that is remotely similar to bread. Add a little chocolate and you’ve got my undivided attention. To celebrate National Chocolate Mint Day, we’ve concocted some delightfully satiating scones that are a perfect after eight snack!

Ingredients:
2 cups of Bisquick
1/3 cup of dark chocolate chips
1/3 cup of white chocolate chips
¾ cup of milk
1 bunch of fresh mint
1 tbsp of salted butter

Method:
Preheat the oven to 425 degrees (F). In a large mixing bowl, add the Bisquick, chocolate chips, mint and milk. Mix until the ingredients form a crumbly dough. Separate the dough into 6 scones and place them on a parchment lined baking sheet. Bake in the oven for 16 – 18 minutes (or until slightly golden). Lightly butter the tops with salted butter. Serve warm.

*For human consumption only!