1. Skip to navigation
  2. Skip to content
  3. Skip to sidebar

Recipes

Miso Chicken Sheet Pan Supper

BT Toronto | posted Thursday, Sep 14th, 2017

chickennnn

Serves 4

4 boneless, skinless chicken breasts

Half a 250mL PC Black Label hatcho miso marinade

1 small bunch broccoli, cut into florets

1 cup grape tomatoes

1 tablespoon canola oil

1/8 teaspoon salt

Toasted sesame seeds (optional)

Sliced green onions (optional)

Combine chicken with miso marinade in a zip-lock bag or shallow dish. Let stand at room temperature 15 minutes or in the fridge up to 24 hours.

Preheat the oven to 400F. Line a large baking sheet with parchment paper.

Take the chicken out of the marinade let excess marinade drip off. Place chicken on prepared sheet. Bake 20 min. Combine broccoli and tomatoes with oil and salt in a medium bowl. Take pan out of the oven and place broccoli mixture in and around chicken. Bake 12 to 15 min or until chicken is springy when pressed and cooked through and broccoli is gold. Sprinkle with sesame seeds and green onions if desired.

 

www.clairetansey.com

Tags: , , ,

Chard and pomegranate salad

BT Toronto | posted Thursday, Jan 9th, 2014

DSC06406

This one comes from the ancient land of Persia and features the pomegranate, a fruit rich in healthy nutrients.

Chard and pomegranate salad

Makes 4 servings

Time:  5 minutes

Ingredients:

  • 4 cups (1 L) red and green chard, bite-size pieces
  • 1 large red bell pepper, cut into thin strips (optional; omit for Rheumatoid Arthritis)
  • 1/4 cup (60 mL) grated carrot
  • 1/4 cup (60 mL) fresh pomegranate seeds
  • 2 Tbsp (30 mL) pomegranate juice
  • 1 Tbsp (15 mL) first cold pressed extra virgin olive oil
  • 1/4 tsp (1 mL) honey (optional; omit for Candida, Diabetes, Vegan Diet)
  • sea salt and pepper (for Heart Disease use sodium substitute)

Method:

  1. Place the three veggies in a large serving bowl in the order listed.
  2. Scatter the pomegranate seeds overtop.
  3. Mix together the pomegranate juice, olive oil, honey (if using), and sea salt and pepper to taste.
  4. Pour over the salad.

Courtesy Linda Woolven, author, The All New Vegetarian Passport 

theallnewvegetarianpassport-featured

Click to buy on Amazon.ca.

Tags: , , , ,

Stuffed chicken wings

BT Toronto | posted Tuesday, Nov 19th, 2013

DSC05638

Stuffed chicken wings

Ingredients:

  • 12 large chicken wings
  • 8 ounces ground bison
  • ½ bottle of beer
  • ½ cup pistachios, toasted and chopped
  • 1 clove garlic, finely minced
  • ½ teaspoon salt
  • 1 teaspoon fresh thyme, minced
  • 1 tablespoon olive oil
  • Freshly ground black pepper
  • Vegetable oil for deep-frying

Buffalo wing sauce:

  • 8 tablespoons Louisiana hot sauce (Frank’s is the brand used in Buffalo)
  • 8 tablespoons unsalted butter
  • 1 ½ tablespoons white vinegar
  • ¼ teaspoon cayenne pepper
  • 1/8 teaspoon garlic powder
  • ½ teaspoon Worcestershire sauce

Method:

  1. Mix all the ingredients in a saucepan, and over low heat bring to a simmer, stirring occasionally, and then turn off.
  2. After the wings are cooked, transfer to a large mixing bowl. Pour the sauce over the hot wings and toss with a spoon or spatula to completely coat.
  3. Use a small, sharp knife to split the wings from the drums. Cut off the cartilage-covered tips of the wings, then use the tip of knife to gently separate the meat from bone all the way to the joint. Carefully push the flesh down to expose the bones and twist each bone out.
  4. In a medium bowl, combine the bison, salt, garlic, thyme, beer, olive oil and freshly ground black pepper and set aside.
  5. Use a teaspoon to fill each wing with bison mixture, but make sure not to overstuff them or wings will burst when frying.
  6. Heat the oil to 350° in a deep fryer or a very large pot. Fry the wings for 10-12 minutes or until wings are golden brown. Toss liberally in the Buffalo wing sauce. Enjoy.

Courtesy Chef Michael P. Clive, @michaelpclive

Tags: , , , , , ,

Phyllo pastry stuffed with chicken and leeks

BT Toronto | posted Tuesday, Nov 12th, 2013

DSC05342

Phyllo pastry stuffed with chicken and leeks

Ingredients:

  • 1 roasting chicken, cooked
  • 1 tsp dried oregano
  • Fresh cracked pepper
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 5 cups white button and Cremini mushrooms, quartered
  • Fresh thyme, chopped
  • Pinch of salt
  • ¼ cup white wine
  • 2 tbsp olive oil
  • 1 shallot, minced
  • 2 leeks, white and pale green parts, thinly sliced
  • Pinch of salt
  • 1 cup feta cheese, crumbled

Method:

  1. Remove the skin from the roasting chicken and discard. Remove the meat from the bones and chop into small pieces.  Transfer to a large bowl and season with oregano and fresh cracked pepper. Set aside.
  2. Heat the olive oil and butter in a large saucepan over medium-high heat.  Add the mushrooms, thyme and a pinch of salt.  Once the mushrooms start to release liquid, add the wine. Reduce the heat to medium and cook until the all of the liquid has evaporated.  Remove from heat and transfer to the bowl with the chicken.
  3. Heat the olive oil in the same saucepan over medium heat.  Add the shallot, leeks and pinch of salt.  Cook until the shallots and leeks are soft, about 5 minutes.  Remove from heat and transfer to the bowl with the chicken.  Set aside to cool.
  4. Add the crumbled feta cheese to the cooled filling and mix.  Your filling is now complete and ready to be added to the phyllo pastry.
  5. Melt 1/2 cup butter in a small saucepan over low heat.  Remove from the heat and skim away any foam.  Use only the clarified butter and avoid the white milk solids that have settled on the bottom of the pan.
  6. Gather two of the phyllo sheets and cover the remaining sheets with a damp cloth to avoid drying out.  Lay the two sheets of phyllo along the bottom of a 9-x13-inch (33×23 cm) shallow baking dish.  Allow the sheets to overlap in the center of the pan and the excess to hang over the sides of the pan.  Brush the sheets lightly with some of the melted butter.  Arrange another six sheets of phyllo in the same manner, brushing each sheet with melted butter.  Add the filling and spread it evenly in the pan.
  7. Gather the excess phyllo pastry hanging over the sides of the pan and fold over to enclose the filling.  Brush each layer with melted butter.  Lay the remaining two layers of phyllo pastry on the very top and allow the phyllo to wrinkle and fold to create a ruffled top. Brush with melted butter.  Cover in plastic wrap and refrigerate for 30 minutes.
  8. Remove from the refrigerator and lightly sprinkle the top of the pastry with water.  Place in the middle of a preheated oven and bake at 350°F (180°C) until golden brown and crispy, about 45 minutes.  Cut into serving pieces and serve warm or cold.

Courtesy 3 Greek Sisters

Tags: , , , , , , , ,

Butternut squash done two ways

BT Toronto | posted Wednesday, Oct 30th, 2013

butternutsquashsoup-featured

Butternut squash soup

Yields: serves 6-8

Ingredients:

  • 2 butternut squash peeled and seeded (use one for the soup and save the other for P2)
  • 2 granny smith apples, peeled and cored
  • 2 red onion, peeled
  • 2 tbsps olive oil
  • salt and pepper to coat for roasting and some for seasoning at end
  • 1/2 tsp curry powder
  • 3 cups chicken or vegetable stock

Method:

  1. Cut the butternut squash, onions and apples into 1-inch cubes (approximately the same size so they cook in the same time).
  2. Place the cut squash, onions and apples on a sheet pan and coat with the olive oil and salt and pepper.
  3. Roast in the oven at 400 degrees for 20 minutes or until soft, do not burn.
  4. In a large Dutch oven or soup pot on top of the stove, add the half of the roasted butternut squash (reserve the balance for Produce 2) onions and apples, and then add the broth.
  5. Bring to a boil. Turn down to low and then mash all the vegetables with the broth together. You can use an immersion blender or a food processor till fully processed and the consistency you like.
  6. Add the curry powder and check for seasoning and add more salt and pepper if needed, serve immediately.

butternuthummus-featuredButternut squash hummus

Serves 4

Ingredients:

  • Half of the remaining Roasted Butternut Squash from Cook Once

Method:

  1. Add roasted squash at room temperature or from the fridge to your basic hummus recipe and enjoy a sweeter variation. Squash is also a great immune booster so a wonderful alternative to regular root vegetables. See our Humble Hummus recipe.

Courtesy Marlene MacPherson, www.rogerstv.com/marlenesharvest

Tags: , , , , , , , , ,

Brussel sprout cups

BT Toronto | posted Wednesday, Oct 9th, 2013

brusselsprouts-oct9-featured

Brussel sprout cups

Yields 24 pieces

Ingredients:

  • Brussels Sprouts, shredded  – ½ lb
  • Brussles Sprout Cups – blanched 36 pcs (outer leaves of large sprouts)
  • Butter – 1oz
  • Bacon, diced – 3oz
  • Shallots, minced – 2oz
  • Garlic, chopped – 1oz
  • White wine – ¼ Cup
  • 35% cream – ½ Cup
  • Truffle paste – 1 tbsp
  • Salt & pepper – to taste

Method:

  1. Heat a stainless steel sauce pan over medium heat.
  2. Melt butter until foaming, add bacon and render.
  3. Add shallots and garlic, sauté until translucent.
  4. Deglaze with white wine, reduce wine by half.
  5. Add cream and truffle paste, reduce for 2-3 minutes.
  6. Add in shredded brussel sprouts and cook in cream until tender and sauce has thickened – 2-3 minutes.
  7. While sauce is reducing begin laying out the blanched brussel sprout cups in stacks of two.
  8. When shredded sprouts are finished in the sauce, carefully spoon them into the cups, serve immediately.

Courtesy Chef Graham Pelley, www.e11even.ca

Tags: , , , , , ,

Beet salsa

BT Toronto | posted Thursday, Sep 26th, 2013

beetsalsa-featured

Beet salsa

Serves 4-6

Ingredients:

  • 3 beets, peeled & chopped into small cubes from Cook Once
  • 1 whole Jalapeno pepper, seeded & finely chopped
  • 1/2 whole red onion, chopped
  • 1/2 cups fresh cilantro, chopped
  • 2-1/2 tblsps lime juice
  • 2 tsps honey
  • 1/2 tsp salt

Method:

  1. Place beets into a large bowl and add jalapeno pepper, red onion, and cilantro.
  2. In a small bowl, whisk together lime juice, honey and salt.
  3. Add liquid mixture to beet mixture and fold to combine.
  4. Refrigerate for 30 minutes prior to serving.

Courtesy Marlene MacPherson, www.rogerstv.com/marlenesharvest

Tags: , , , , , , ,

Pickled beets

BT Toronto | posted Thursday, Sep 26th, 2013

pickledbeets-featured

Pickled beets

Yields 1 large jar

Ingredients:

  • 10 beets, cooked/peeled & cut in quarters
  • 1/2 cup apple cider vinegar
  • 1/2 cup beet juice
  • 3 tblsps honey
  • 2 cloves
  • 1/2 teaspoon salt
  • 3 peppercorns
  • 1/4 bay leaf

Method:

  1. Place the cut beets into a clean, empty jar.
  2. In a small pan bring the reserved beet juice and the remaining ingredients to a boil.
  3. Pour the hot liquid mixture over the beets.
  4. Let come to room temperature and then chill.

Courtesy Marlene MacPherson, www.rogerstv.com/marlenesharvest

Tags: , , , , , ,

Carrot and squash soup

BT Toronto | posted Tuesday, Aug 13th, 2013

Carrot and squash soup

Ingredients:

  • 2 cups fresh carrot juice, room temp.  (Best if you have a juicer and can make your own.)
  • 1/2 butternut squash, meat only, no skin, cubed (about 2 C)
  • 1/2 -2 very ripe avocados
  • 4 green onions OR 1 medium-sized leek washed very well, chopped
  • 3 tbsp hempseed or hemp hearts
  • 2 tbsp raw pine nuts
  • 1 tbsp olive oil
  • 1 tsp cumin
  • 1/2 tsp ginger
  • Sea salt
  • Fresh ground pepper

Method:

  1. To blender, add juice, squash, onions and pine nuts.  Blend on HIGH for 30 seconds, and then bringing down to medium speed for about 2 more minutes.  Your aim is to puree it well, but to also slightly warm the soup.
  2. Once you are happy with the consistency, add the avocado, oil, cumin, ginger and a pinch of sea salt and pepper (to taste.)  Run on low to medium for another 30 – 60 seconds.
  3. Top each serving with 1 tbsp hempseeds.

Courtesy Meg Pearson,
www.twitter.com/mapwellness

Tags: , , , , , ,
Page 3 of 41234