Inside Guelph

I truly love the start of of September and the routines that come along with it. For me that includes the start of hanging out with Trish Stevenson at Inside Guelph on Rogers. Our monthly cooking segments are great fun and hopefully quick learning experiences for those watching.
Here is what we did on September 3rd for back to school week, a great dinner that works for lunch and of course a healthy cookie that is pretty addictive! Enjoy!

Turkey Sweet Potato Burrito

This spicy and flavourful burrito is perfect to take with you for a dinner on the run or enjoy it for lunch the next day. To reduce the heat, make sure you remove the seeds from the chili pepper before adding it.

Prep Time: 10 minutes

Cook Time: 15 minutes

Servings: 3

1 sweet potato (about 10 oz/300 g), peeled and diced

1/2 cup (125 mL) vegetable broth

8 oz (227 g) lean ground Ontario turkey

1 tbsp (15 mL) minced fresh ginger

2 cloves garlic, minced

1 Thai chili pepper, sliced

1 tsp (5 mL) cornstarch

2 tbsp (30 mL) soy sauce

1/4 cup (60 mL) chopped fresh cilantro

3 large whole wheat flour tortillas

In a large skillet, bring sweet potato and broth to simmer. Cover and cook for 5 minutes. Uncover and stir in turkey, ginger, garlic and pepper. Cook, stirring gently for 5 minutes or until no longer pink. 

Whisk together cornstarch and soy sauce. Stir into skillet along with cilantro and cook for 1 minute. Remove from heat and let cool slightly.

Divide mixture among centre of tortillas and fold over sides and roll up. 

Place on greased grill over medium high heat and grill for about 4 minutes, turning once or until browned and crispy.

Tip: This recipe easily doubles for a larger family.

Need dinner on the go? Simply wrap the burritos before grilling and keep in the refrigerator ready to pop into a microwave when you need them.

Orange Coconut Cookies

These moist and slighty chewy cookies are a great snack to tuck into lunches with a fresh orange flavour. Get the kids to help roll and shape the cookies for a fun weekend activity.

Prep time: 10 minutes

Cook time: 20 minutes

Yield: 12 cookies

1 cup (250 mL) large flake oats 

3/4 cup (175 mL) chopped and pitted medjool dates

1/3 cup (75 mL) unsweetened coconut

3 tbsp (45 mL) hulled pumpkin seeds

3 tbsp (45 mL) canola oil

1/2 tsp (2 mL) grated orange rind

In a food processor, pulse together oats, dates and coconut until dates are broken up and mixture sticks together. Stir in pumpkin seeds, oil and orange rind and pulse until well combined.

Using a heaping tablespoon (15 mL) press into a ball and shape into a 2 inch (5 cm) by 1/2 inch (1 cm) thick round. Place onto parchment paper lined baking sheet. 

Bake in 325 F (170 C) oven for about 20 minutes or until golden and firm. Let cool before eating.

Makes about 12 cookies.

Tip: Store at room temperature to keep the cookies slightly crisp on the outside. For a chewier and soft cookie, refrigerate in a resealable bag or container.

Sweet bite: If your kids are fans of chocolate you can omit pumpkin seeds and substitute 2 tbsp (30 mL) mini chocolate chips in these cookies.