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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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Indian spice-roasted chicken with pan gravy and basmati rice

BT Toronto | posted Monday, Dec 2nd, 2013

DSC06116

Indian spice-roasted chicken with pan gravy

Serves 4, generously

Ingredients:

  • 1 3-4 lb Chicken, whole
  • ½ Lemon
  • ½ Onion
  • 1 tsp Canola oil
  • ½ tsp cracked Black Peppercorns
  • ½ tsp Sea Salt
  • 1/3 Cup Unsalted Butter, room temperature
  • 3 cloves Garlic, minced (a microplane or garlic press makes light work of this)
  • ½ tsp Ginger root, minced
  • ½ tsp Chili powder
  • ½ tsp ground Turmeric
  • ½ tsp ground Coriander
  • ½ tsp ground Cumin
  • ½ tsp Garam Masala
  • ¼ tsp Cinnamon
  • ½ Lemon, zested (use a microplane or fine grater)
  • 1 tsp Sea Salt
  • 1 tsp Brown Sugar
  • 1 Onion, cut into 6 wedges
  • 2 Carrots, cut into 2-inch pieces
  • 2 stalks Celery, cut into 2-inch pieces

Method:

  1. Preheat oven to 475°F.  Remove and discard the giblets and excess fat from the chicken cavity.  Sprinkle the cavity with a good pinch of both salt and pepper.  Place the lemon and onion halves inside the chicken cavity.  Tuck the wingtips under the body and tie the end joints of the legs together with kitchen twine (unless your chicken pre-tied).
  2. In a small bowl, use a spoon to combine the softened butter with the flavouring ingredients from the minced garlic through to the brown sugar.  Set aside.
  3. Now for the fun part: it’s time to get to know your chicken a little better… With gloved or ungloved hands (gloves are ideal if you have longer fingernails), wiggle your fingers under the skin covering the breast and leg meat to loosen.  Be careful not to tear the skin.  Use a small teaspoon to spread the flavoured butter mixture under the skin and spread it all over the breast and leg meat.
  4. In the center of a heavy-duty roasting pan, place onion wedges, carrot and celery pieces in a tight cluster.  You are keeping them close together to create a rack for the chicken to roast upon.  Place the chicken on top of the vegetable “rack” for roasting.
  5. Roast the chicken for 20 minutes at 475°F.  Lower the temperature to 350°F and bake for another hour to 1 hour 15 minutes.  The chicken is considered fully cooked when an instant-read thermometer inserted into the thigh reads 185°F.
  6. Transfer the cooked chicken to a cutting board and allow it to rest 10-15 minutes before carving.  Meanwhile, it’s time to make the pan gravy.

Pan gravy

Ingredients:

  • 2 Tbsp All-purpose Flour
  • 2 Cups low sodium Chicken Stock
  • Contents of roasting pan
  • Salt and Pepper, to taste

Method:

  1. Use a wide spoon to skim and discard the excess fat from the chicken drippings.
  2. Once skimmed, place the entire pan (including roasted vegetables) onto the stove covering two burners.  Depending on your stove, one burner may be slightly exposed; ensure that it is the burner furthest away from you.
  3. Over medium-high heat add the flour to the pan and use a whisk to incorporate into the oil.  Continue stirring with whisk for 2 minutes before adding the chicken stock.  Simmer until the pan gravy thickens to the desired consistency.  Strain through a fine mesh sieve, season and enjoy with the roasted chicken.

Note:  This is a basic pan sauce technique that can be applied to many types of proteins.  Keep it in your repertoire!

Basmati rice with carrots and raisins 

DSC06114Ingredients:

  • 2 Cups Basmati rice, rinsed well
  • 2 Tbsp Canola Oil
  • 2 Shallots, chopped
  • 1 Cinnamon stick
  • 1 Star Anise, whole
  • ½ tsp ground Cumin
  • 2 pods Green Cardamom, whole
  • 1 ½ tsp Sea Salt
  • 2 Carrots coarsely grated, approximately 2 cups
  • 1 Cup Golden Raisins
  • 4 ½ Cups Water (be mindful that slightly more/less water may be required)

Method:

  1. In a fine mesh sieve rinse rice under cold water until the water runs clear.  Soak rice in a bowl filled with cold water for at least 15 minutes, up to one hour.  Drain.
  2. In a skillet, heat the canola oil over medium heat.  Add the shallots, cinnamon, star anise, cumin, cardamom and salt; sauté 2 minutes until fragrant.  Add rice and sauté for an additional two minutes to toast the rice.
  3. Add the water and bring to a boil.  Reduce the heat to low and cover the pan with a lid, adjusting the heat so that the liquid is gently bubbling while covered.  After 10 minutes, stir in the carrots and raisins with a fork.  Cover and cook for another 10 minutes.
  4. Fluff the rice with a fork and taste for doneness.  Adjust seasoning according to your taste.  Remove the cinnamon stick, star anise and cardamom pods before plating for service.  The cinnamon stick and star anise may be used to garnish the rice. Enjoy!

Courtesy Camille Moore, @CAMI_cooks

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