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Recipes

Brussels Sprouts Sliders

BT Toronto | posted Tuesday, Nov 21st, 2017

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Ingredients

  • 6 tablespoons olive oil, divided
  • 2 large sweet or yellow onions, sliced thin
  • Salt to taste
  • 20 large brussels sprouts
  • 1 tablespoon tamari
  • 2 to 3 cloves garlic, pressed
  • a dash of liquid smoke (if desired)
  • ½ teaspoon ground cumin
  • ¼ teaspoon cayenne pepper
  • 8 ounces tempeh, cut into thin slices
  • 5 teaspoons grainy mustard

Preparation

  1. Heat a large skillet over medium heat. Add 2 tablespoons olive oil, heat for a minute, then add the onions and a sprinkling of salt. Stir frequently, making sure to stir from the bottom of the pan up, to dislodge any sticking onions. They will begin to yellow and shrink in volume, as they darken from yellow to more of a caramel color, lower the heat. Keep cooking until they are at the desired state. This usually takes between 25 and 35 minutes. Let cool.
  2. Preheat the oven to 375 degrees.
  3. Cut the brussels sprouts in half from top to bottom, keeping the two halves close together. If you don’t , you will have to search for a pair that fits well together after they have roasted. Mix together two tablespoons olive oil, tamari, pressed garlic, cumin, cayenne and liquid smoke in a bowl to make the marinade. Taking one complete brussels sprouts pair at a time, dip both halves in the marinade. Remove and let sit cut side down on a parchment lined baking sheet. Bake for 12 minutes, then turn the sprouts and bake 7 more minutes.
  4. Prepare a second parchment lined baking sheet. Pour the marinade into a baking pan and let the tempeh sit in it for 20 minutes, then turn all the pieces and let them marinade another 10 minutes. Remove the tempeh and set them up without touching on the baking sheet. If there is any reserved marinade, brush over the remaining pieces.
  5. Bake at 375 for 12 minutes, gently turn, and bake for 5 minutes more. Cool onions, brussels sprouts and tempeh for assembly.
  6. Take one half of a brussels sprout, smear with mustard, add a piece of tempeh cut to fit the size of the sprout, add some onions (I used a melon baller for this). Take the other half of the brussels sprout and position it so the two spouts are like the buns on a burger, with the cut sides facing each other, and secure with a toothpick.
  7. Warm on a baking pan in a 325 degree oven for 10 to 15 minutes.

Courtesy of The New York Times

 

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Taco fish

BT Toronto | posted Friday, Jul 8th, 2016

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In this week’s City Eats, we get a taste of the fresh Mexican bites being served at the newly transformed Oasis Rooftop Taqueria at Wayne Gretzky’s.

Yield: 6 tacos

Ingredients

  • 1 head Romaine lettuce, chopped with 6 large pieces set aside
  • 6 cod fillets, bone off, skin off

Baja crema:

  • 1/4 ltr sour cream
  • 1/4 mayo
  • 2 oz lime
  • 2 oz chopped capers
  • 2 oz jalapeño diced
  • Cilantro

Crispy bits:

  • 1 cup gluten free flour
  • 1 cup corn starch
  • 1 teaspoon gf baking powder
  • 1 teaspoon cayenne
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 12 ounce water
  • 1/2 ltr of oil

Method

Baja crema:

  1. Process sour cream, mayo, lime, chopped capers, diced jalepenos, and cilantro in food processor.

Crispy bits:

  1. Mix dry ingredients in ziplock bag and add 12 ounces of water. Place ziplock bag in a squeeze bottle
  2. Heat shallow pan over medium heat adding about 1/2 ltr of oil and bring to medium to high temperature.
  3. From about six inches from oil slowly drop the batter into oil.
  4. Fry to crisp and place in paper towel to dry.

For fish: 

  1. Heat non-stick pan over medium to high heat and spray with pan or coat with butter.
  2. Place fish scale side down first, fry until cooked and set aside.
  3. In mixing bowl place chopped lettuce with 3 spoon fulls of crema mixture.
  4. Place inside large pieces of romaine, add crispy bits and set fish on top. Sprinkle with more crispy bits.

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Mexican jicama and avocado salad

Chatelaine | posted Tuesday, Mar 15th, 2016

salad

Preparation time: 35 minutes
Total time: 35 minutes
Makes: 4 servings

Ingredients

  • 1 orange
  • 3 tbsp canola oil
  • 2 tsp lime zest
  • 3 tbsp lime juice
  • 2 tsp Dijon mustard
  • 2 tsp honey
  • 1/2 tsp chili powder
  • 1/2 tsp salt
  • 500 g jicama, peeled, quartered and thinly sliced
  • 1 bunch radishes, thinly sliced
  • 1 avocado, cubed
  • 1/2 cup crumbled feta
  • 1/3 cup toasted pepitas
  • 1/4 cup diced onions
  • 2 tbsp mint

Directions

  1. SLICE small pieces off top and bottom of orange. Slice off and discard remaining peel, including all white pith, so flesh is showing. Carefully slice segments out, leaving behind the thin membrane that separates them. Place segments in a small bowl. Squeeze any juice from leftover orange pulp into a large bowl. (It should measure about 2 tsp.)
  2. WHISK orange juice with oil, lime zest and juice, Dijon, honey, chili powder and salt. Add jicama, radishes and orange segments to dressing. Toss until coated. Arrange on a platter. Top with avocado, feta, pepitas, red onion and mint.
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