Recipes using Veal and a $100 Prize Pack Giveaway

This Veal Spring Rolls recipe is inspired by the recipe on The Ontario Veal Cookbook.

8 oz ground veal

1 tbsp oil

1 onion sliced

1/4 tsp garlic grated or minced

1/4 tsp ginger grated

1/4 tsp turmeric

1/4 tsp chillie powder or 1/2 tsp chillie flakes

1/2 tsp salt

1 carrot julienned

1/2 or 1 red pepper julienned

1/4 cup cabbage sliced

15 sheets of phyllo pastry

oil to apply for the phyllo pastry

Heat the oil and sauté the onion then add the ground veal with the spices. When the meat is cooked add the vegetables and stir fry.

Take one sheet of phyllo pastry, apply oil to half of it and fold over. Put a tbsp or 1 1/2 tbsp of filling and roll it by folding the sides and making a firm cylinder shape, like you would do for spring rolls. Apply some oil over the rolled phyllo pastry before baking it in a preheated 375F oven and bake for 10 to 15 minutes until it is golden and crispy. Serve hot with sauce or on its own.

This easy to prepare Mini Meatball Soup from Ontario Veal Appeal (ontariovealappeal.ca) is full of flavour and colour would be perfect for a weeknight meal. Change it up by trying different greens like kale, swiss chard or escarole for the spinach.

8 oz (250 g) ground Ontario veal

3 tbsp (45 mL) freshly grated Parmesan cheese

2 cloves garlic, minced

4 cups (1 L) vegetable broth

1/2 cup (125 mL) broken spaghetti pieces

3 cups (750 mL) lightly packed baby spinach, chopped

Freshly grated Parmesan cheese (optional)

In a large bowl, using your hands, combine veal, cheese and garlic until well combined. Use a heaping teaspoonful to roll mixture into meatballs and place on plate.

Meanwhile, in saucepan, bring broth to a gentle boil. Slowly add spaghetti and meatballs and cook, stirring for about 8 minutes or until meatballs are no longer pink inside and spaghetti is tender but firm. Stir in spinach and cook for 1 minute. Ladle into bowls to serve and sprinkle with more cheese if desired.

Tip: Make the meatballs ahead and freeze for up to 2 weeks, then simply cook them in the soup from frozen. Be sure to add a few more minutes to cook them through.

One Pot Macaroni Chilli from Ontario Veal Appeal (ontariovealappeal.ca) combines many suppertime requests like chilli and mac and cheese all in one.

2 tsp (10 mL) canola oil

Half a small red onion, finely chopped

8 oz (250 g) ground Ontario veal

3 cloves garlic, minced

1 tbsp (15 mL) chilli powder

2 tsp (10 mL) dried oregano leaves

1 tsp (5 mL) ground cumin

Pinch cayenne pepper

1 can (28 oz/796 mL) diced tomatoes

1/2 cup (125 mL) sodium reduced vegetable broth

2/3 cup (150 mL) whole wheat elbow macaroni

1/3 cup (80 mL) shredded light old cheddar cheese

In a large nonstick skillet, heat oil over medium heat and cook onion for 3 minutes. Add veal, garlic, chilli powder, oregano, cumin and cayenne, breaking up with spoon over medium high heat for about 8 minutes or until no longer pink. Stir in tomatoes and broth; bring to a boil.

Stir in macaroni; reduce heat and simmer, stirring occasionally for about 20 minutes or until macaroni is tender and sauce is thickened. Sprinkle with cheese before serving.

Tip: To reduce the heat in this dish you can omit the cayenne pepper.

Giveaway:

If you are in Ontario and would like to win this prize pack value over $100 that includes $50 grocery card, electric pepper mill, a cookbook, potholders then enter the giveaway through the rafflecopter below before February 25th. Please leave comments and follow all my social media networks to be eligible.
Update: The winner is Beth

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