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Recipes

Banana-Pear Muffins

BT Toronto | posted Thursday, Aug 17th, 2017

20170817_081236

Banana-Pear Muffins

Makes 12  

Ingredients:

  • 1 ½ cups whole-wheat flour
  • ¾ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¼ teaspoon dry ginger or cardamom
  • 2 large very ripe bananas
  • 2/3 cup brown sugar
  • 1/3 cup canola oil
  • 1 egg
  • 1 teaspoon vanilla
  • 2/3 cup buttermilk (well-shaken before measuring)
  • 1 ripe pear, unpeeled, diced
  • Turbinado sugar (optional)

Directions:

  1. Preheat the oven to 400F. Line a muffin tin with paper liners, or grease tin wells well with baking spray.
  2. Whisk flour with baking powder, baking soda, salt and ginger in a large bowl.
  3. In a separate bowl, mash bananas very well. Stir in sugar, oil, egg and vanilla. Stir in buttermilk.
  4. Add liquid mixture into flour mixture. Using a rubber spatula, stir until just combined.
  5. Before mixture is fully incorporated, add pear and stir just 3 or 4 more times or until barely combined. Immediately spoon or scoop into prepared tin. Sprinkle each muffin with a little turbinado sugar.
  6. Bake 5 min then reduce heat to 350F and bake another 20 to 25 min, or until tops are golden and a cake tester inserted into the centre of a muffin comes out clean. Let cool in the pan for 10 min then transfer to a rack to cool completely.
  7. Make ahead: Freeze cooled muffins in zip-lock bags for up to 4 weeks. Thaw at room temperature.

Recipes by Claire Tansey.

Clairetansey.com

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Pomegranate and spice beef wraps

Chatelaine | posted Tuesday, Aug 18th, 2015

PomBeff

TOTAL 35 MIN | SERVES 4

INGREDIENTS

1 bunch radishes, cut into thin matchsticks
1 tsp salt, divided
1/4 cup rice vinegar
1 tbsp granulated sugar
1 tbsp water
1 tsp olive oil
2 onions, finely chopped
1 red bell pepper, finely chopped
2 garlic cloves, minced
750 g lean ground beef
1 1/2 tsp cumin
1 1/2 tsp cinnamon
1 cup pomegranate juice
156-mL can tomato paste
1/2 cup finely chopped dried apricots
8 leaves iceberg lettuce
1/4 cup chopped parsley

INSTRUCTIONS

  • STIR radishes with 1/2 tsp salt in a medium bowl. Let stand for 5 min. Rinse with cold water. Drain well. Toss with rice vinegar, sugar and water in the same bowl. Refrigerate until ready to serve.
  • HEAT a very large frying pan over medium-high. Add olive oil, then onions, red bell pepper and garlic. Cook until onions are soft, 3 to 4 min. Crumble in ground beef, breaking up meat while stirring. Sprinkle with cumin, cinnamon and remaining 1/2 tsp salt. Cook, stirring occasionally, until no pink remains, 4 to 5 min. Stir in 1 cup pomegranate juice and 156-mL can tomato paste. Boil, then reduce heat to medium-low. Simmer until mixture is thick, 6 to 8 min. Reserve 2 cups of beef mixture for Turkish Pizza. Stir in dried apricots.
  • SEPARATE 8 leaves from 1 head of iceberg lettuce to make lettuce cups. Divide beef mixture evenly among lettuce cups. Sprinkle chopped parsley overtop.

NUTRITION

Calories 319
Protein 21 g
Carbohydrates 29 g
Fat 14 g
Fibre 4 g
Sodium 320 mg
Excellent source of Vitamin C
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Stout-braised beef stew with steel-cut oat risotto & Emerald Island greens

Cityline | posted Saturday, Mar 7th, 2015

stoutrisotto-featured

Stout-braised beef stew

Prep time: 15 minutes
Total time: 3 hours

Ingredients:

  • 1.5 kg boneless beef blade or chuck roast, trimmed and cut into 1 1/2-in. cubes
  • 1/4 cup all-purpose flour, divided
  • 1 tsp salt
  • 3 tbsp canola oil, divided
  • 1 medium onion, chopped
  • 2 carrots, cut into 1-in. pieces
  • 3 celery stalks, cut into 1-in. pieces
  • 2 440-mL cans dark stout, preferably Guinness or Murphy’s
  • 3 bay leaves

Method:

Toss beef with 3 tbsp of flour and salt in a large bowl until coated.

Heat a large pot over medium. Add 1 tbsp canola oil, then half of beef. Cook, turning meat occasionally until brown on all sides, 3 to 5 minutes. Transfer to a plate. Add another 1 tbsp oil and repeat with remaining beef.

Add remaining 1 tbsp oil, then onion, carrot, celery and remaining 1 tbsp flour to pot. Season with fresh pepper. Cook until onion starts to soften for 3 minutes. Pour in stout. Using a wooden spoon, scrape up and stir in any brown bits from pot bottom. Return beef and any juices to pot. Add bay leaves. Boil for 2 minutes, then reduce heat to medium-low. Simmer, uncovered, until liquid has reduced slightly. This will take about 30 minutes. Cover and reduce heat to low. Continue simmering until meat is tender, for about 2 hours and 15 minutes.

Serves 4 | Per serving 641 calories, 69 g protein, 16 g carbs, 32 g fat, 2 g fibre, 858 mg sodium. Excellent source of vitamin A.

Steel-cut-oat risotto

Consider this an easier, nuttier version of rice-based risotto. The oats maintain a slight chewiness even when fully cooked. We used store-bought beef broth; if you use homemade, season the risotto generously with salt.

Prep time: 10 minutes
Total time: 40 minutes

Ingredients:

  • 1 1/2 cups steel-cut oats
  • 3/4 cup white wine
  • 900-mL carton beef broth
  • 1 cup water
  • 2 tbsp butter

Method:

Heat a medium saucepan over medium. Add oats and cook, stirring often, until lightly toasted for 2 minutes. Add wine and stir until liquid is gone, this will take 2 minutes.

Add broth and water. Boil, then reduce heat to medium-low. For 20 minutes, simmer, partially covered, until most of the liquid has been absorbed.

Remove lid and continue cooking, stirring constantly, until liquid is completely absorbed and oats are tender, 5 to 7 minutes. Stir in butter. Serve immediately.

Serves 4 | Per serving 217 calories, 7 g protein, 27 g carbs, 8 g fat, 3 g fibre, 827 mg sodium.

 

Emerald Island greens

Lacinato kale is also called black, dino or Tuscan kale. Its leaves are smaller and more delicate than regular curly kale’s. Either type works for this recipe.

Prep time: 10 minutes
Total time: 20 minutes

Ingredients:

  • 2 bunches lacinato kale (about 700 g)
  • 1/3 cup butter
  • 1 garlic clove, thinly sliced
  • 1/4 tsp salt

Method:

Boil a large pot of water. Cut tough stems away from kale leaves with a paring knife and discard. Add kale to boiling water. Boil until kale is tender, 3 to 5 minutes. Drain, then rinse well with cold running water. Pat dry.

Melt butter in an extra-large frying pan over medium. Add garlic and cook for 3 minutes. Add reserved kale. Cook until warmed through, 1 to 2 minutes.

Serves 4 | Per serving 196 calories, 3 g protein, 9 g carbs, 18 g fat, 2 g fibre, 302 mg sodium.

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Slow cooker French onion soup

Cityline | posted Tuesday, Feb 17th, 2015

frenchonionsoup-featured

Slow cooker French onion soup

Prep time: 30 minutes
Total time: 7 hours 30 minutes
Serves: 4

Ingredients:

  • 1.75 kg cooking onions, thinly sliced (about 14 cups)
  • 3 tbsp butter, cubed
  • 1/4 tsp salt
  • 4 1/2 tsp all-purpose flour
  • 3 tbsp vermouth or dry white wine
  • 900 mL beef broth
  • 1/3 cup water
  • 1 demi-baguette
  • 1 tbsp butter, at room temperature
  • 2 cups grated gruyère or emmental cheese

Method:

  1. Combine onions with butter and salt in slow cooker insert. Season with fresh pepper. Cover and cook on high until onions are soft and dark brown, about 6 hours.
  2. Stir in flour until well combined. Stir in vermouth. Scrape up brown bits from bottom. Add broth and water. Cover and continue cooking on high for 1 1/2 hours.
  3. Position rack in top third of oven. Preheat broiler. Cut bread into 8 slices, each 1/2 in. thick. Butter both sides and place on a baking sheet. Broil until lightly golden, about 1 minute per side.
  4. Arrange 4 oven-safe soup bowls on a baking sheet. Ladle soup into bowls. Top each with 2 toasts. Sprinkle with cheese. Broil until cheese is bubbly, 2 to 4 minutes.

Make-ahead tip: Soup (without toasts) keeps well up to 3 days in the fridge or up to 2 months in the freezer. Flavour will improve as it sits.

For a stovetop version: Caramelize the onions and salt over medium until dark golden. Add flour, then vermouth, broth and water, and simmer, covered, for at least 30 minutes.

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Slow-cooker beef short ribs

Cityline | posted Monday, Nov 24th, 2014

beefshortrib-featured

Simmering meat slowly is a fall-style cooking method. Mairlyn Smith likes to serve this with either mashed or roasted mini potatoes and steamed or roasted Brussels sprouts.

Slow-cooker beef short ribs

Makes: 6 servings
Per Serving: 520 Calories, 22 g Total Fat, 10.7 g Saturated Fat, 0 Trans Fat, 533 mg Sodium, 17.3 g Carbohydrate, 3 g Fibre, 7.8 g Sugars, 44.6 g Protein

Ingredients:

  • 4 lb (1.8 kg) simmering short beef ribs, cut into chunks
  • 1tsp (5 mL) iodized salt
  • 1 tsp (5 mL) freshly cracked pepper
  • ½ tsp (2 mL) ground thyme
  • 5 large cloves garlic, minced
  • One – 796 mL (28 fl oz) can no salt added tomatoes
  • 1 cup (250 mL) red wine (or ½ cup/125 mL)
  • 1 cup (250 mL) no salt added beef broth (or ½ cup/125 mL)
  • 3 large carrots, scrubbed add chopped into chunks
  • 2 onions, chopped
  • 2 large sticks fresh rosemary or more if desired

Method:

Place meat in the slow cooker, sprinkle with salt, pepper, thyme and garlic.

Add tomatoes, wine, broth, carrots, onions and rosemary.

Cover, cook on low for 10-12 hours or until the meat is tender.

Professional home economist tips: This recipe produces a lot of liquid. I use the extra liquid to cook barley in the next day – a two for one recipe. But if you like, reduce the wine and broth to ½ cup/125 mL each. To reduce the amount of saturated fat, make this the day before and refrigerate overnight. The next day remove solid fat on top. Reheat and serve.

Courtesy Mairlyn Smith
www.mairlynsmith.com
@mairlynsmith

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Flank steak with chimmichurri

BT Toronto | posted Tuesday, Sep 24th, 2013

flanksteak-featured

Flank steak with chimmichurri

Ingredients:

Chimmichurri Sauce

  • 250 mls / 1 cup Italian Parsley
  • 125 mls  / ½ cup  Organic Extra Virgin Olive oil
  • 90 mls / 1/3 cup Red Wine Vinegar
  • 60 mls / ¼ cup Cilantro
  • 2 garlic cloves peeled
  • 3 mls / ¾ teaspoon Course Grind Black Pepper
  • 2 mls / ½ teaspoon Organic Ground Cumin
  • 2 mls / ½ teaspoon Sea Salt Mill
  • Flank Steak 4 x 185 gms / 6 oz. pieces

Directions:

  1. Grill the Flank Steak for 5 minutes per side on high heat for medium rare, remember to keep the lid of the BBQ closed while cooking.
  2. Remove the flank steak from the grill and baste with Chimmichurri Sauce.
  3. Cover with aluminum foil to hold in the heat and let rest for 10 minutes.
  4. To serve slice the Flank Steak across the grain to ensure tender slices.
  5. This dish is best served with Cabbage Coleslaw on a piece of grilled Focaccia, drizzled with Chimmichurri Sauce

Developed by Chef Robert Mills, Executive Chef Thompson Hotel

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