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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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Good morning breakfast salad

Chatelaine | posted Friday, Apr 1st, 2016

breakfast salad

Prep: 25 minutes
Total time: 25 minutes

Makes: 4 servings

Ingredients

  • 2 oranges
  • 1 red or pink grapefruit
  • 4 small roasted potatoes
  • 142 g baby spinach, baby kale or beet greens
  • 1 pint multicoloured cherry tomatoes, halved
  • 12 slices smoked salmon
  • 1 avocado, sliced
  • 1/4 cup toasted, sliced almonds
  • 100 g feta, sliced 

    VINAIGRETTE

  • 2/3 cup orange juice
  • 1/4 cup olive oil
  • 1/4 cup white-wine vinegar
  • 2 tsp Dijon mustard
  • 2 tsp honey
  • 1/2 tsp poppy seeds
  • 1/4 tsp salt

Directions

  1. SLICE peel from top and bottom of oranges and grapefruit. Cut off and discard remaining peel, including white pith, so flesh is showing. Cut citrus into thin rounds. Slice potatoes. Layer citrus slices and potatoes with greens and tomatoes. Top with salmon, avocado, almonds and feta.
  2. WHISK orange juice with oil, vinegar, Dijon, honey, poppy seeds and salt in a small bowl. Season with fresh pepper. Drizzle over salad.

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Breakfast Pizza

Today's Parent | posted Friday, Mar 25th, 2016

Breakfast Pizza

Prep: 20 minutes
Total time: 45 minutes

Makes: 6 servings

Ingredients

  • 6 slices bacon
  • 1 large onion, thinly sliced
  • 6 cups baby spinach
  • 250 g pizza dough
  • 1/2 cup tomato sauce
  • 1 cup grated mozzarella
  • 4 eggs

 

Directions

  1. Preheat oven to 425F. Spray a 9 x 13-in. metal baking pan with oil.
  2. Heat a large non-stick frying pan over medium-high. Add bacon. Fry until bacon is cooked through, 2 to 3 min per side. Transfer to paper towels. Reduce heat to medium. Add onion to pan. Cook, stirring occasionally, until onion is soft and brown, about 10 min. Add spinach. Cook until spinach is wilted, 1 to 2 min. Set aside.
  3. Roll dough into a 9 x 13-in. rectangle. Carefully transfer to prepared pan. Spread with sauce. Scatter spinach mixture on top, then sprinkle with cheese. Arrange bacon on top. Bake in centre of oven for 12 min.
  4. Crack eggs on top of pizza. Continue baking until edges are golden and egg whites are set, 7 to 9 more min.
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Pumpkin French Toast

BT Toronto | posted Monday, Feb 8th, 2016

Ingredients

  • 6 slices of French baguette
  • 2 eggs
  • 2/3 cup milk
  • ½ tsp pumpkin spice
  • 1 tsp vanilla extract
  • Salt to taste
  • 2 cup cream cheese
  • ¼ cup pumpkin puree
  • 2 tbsp maple syrup
  • 1tsp nutmeg 

YIELD: 3 servings

Directions

  1.  To make French toast mixture beat 2 eggs with the milk, pumpkin spice, vanilla extract, and a touch of salt in a mixing bowl until thoroughly combined.
  2. Heat a griddle to medium heat. Dip baguette in mixture and griddle on each side until golden brown.
  3. To make pumpkin cream cheese mix all ingredients’ in a mixing bowl with a spatula until smooth.
  4. To serve add the cream cheese mixture to the base of the plate. Place 2 pieces of French toast on top and garnish with Ontario maple syrup and seasonal berries. Enjoy!

 

Recipe courtesy of The Fairmont Royal York Hotel

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Berry blast smoothie bowl

Chatelaine | posted Monday, Jan 4th, 2016

berryblastsmoothie-featured

INGREDIENTS

  • 1 cup frozen blueberries
  • 1 cup frozen blackberries
  • 1 cup finely chopped romaine stems
  • 1 frozen banana, broken in half
  • 1 Gala apple, finely chopped
  • 1/2 cup 2% plain yogurt
  • 1 tsp manuka honey, optional

INSTRUCTIONS

  1. WHIRL blueberries, blackberries, romaine stems, banana, apple, yogurt and manuka honey (optional) in a blender until smooth, scraping down sides as necessary. Pour into 2 bowls.
  2. TOP with your choice of smoothie toppers. (Above: Mangoes and kiwis add extra antioxidants to this berry blend.)

Smart smoothie toppers

Pepitas: Just 2 tbsp contains 5 g of protein and 5 g of fibre.

Figs: High in vitamin K, fibre and copper.

Goji berries: Great source of vitamins A and C.

Almonds: The nut with the most fibre: 3 g in 2 tbsp

Chia: Rich in Omega-3 fatty acids, calcium, protein and fibre.

Flax: Nearly 4 g of fibre in 2 tbsp. Ground seeds are easier for your body to absorb.

Hemp hearts: Full of protein, magnesium and healthy fats.

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Magic poached egg and smashed avocado & seeded toast

BT Toronto | posted Monday, Oct 26th, 2015

Magic-Poached-Egg-sized

Our brains love protein in the morning, and eggs are a fantastic, affordable source that are quick to cook. With a kick of chile, this dish from Chef Jamie Oliver will wake us up and lift our spirits!

Magic poached egg and smashed avocado & seeded toast

Ingredients:

  • Olive oil
  • 1/2 – 1 fresh red chile
  • 2 large eggs
  • 2 ripe tomatoes

Smashed avocado & seeded toast:

  • Extra virgin olive oil
  • 1/4 of a small red onion
  • 1 lime
  • 1/2 of a ripe avocado
  • 2 thick slices of whole-wheat bread with seeds
  • 4 sprigs of fresh cilantro

Method:

Lay a 12-inch sheet of good-quality plastic wrap flat on a work surface and rub with a little olive oil. Finely slice half the chile (seed if you like) and scatter in the center of the sheet, then carefully crack an egg on top. Pull in the sides of the plastic wrap and, importantly, gently squeeze out any air around the egg. Tie a knot in the plastic wrap to secure the egg snugly inside. Repeat with the remaining chile and the second egg, then put the parcels to one side. Place a pan of water on a medium heat and bring to a simmer.

Use a small, sharp knife to remove the core from the tomatoes, then drop them into the simmering water for just 40 seconds. Remove to cold water, then peel and chop into eighths, discarding the seedy center. Place in a bowl with 1 teaspoon of extra virgin olive oil. Peel and coarsely grate in the onion, mix together, then season to taste with sea salt, black pepper, and half the lime juice. Poach the eggs in the simmering water for around 6 minutes for soft-boiled, or until cooked to your liking.

Meanwhile, peel, pit, and smash up the avo with the remaining lime juice and season to perfection. Toast the bread, then divide and spread the smashed avo on it like butter, and spoon over the dressed tomato. Unwrap your eggs and place them proudly on top, then finish with the cilantro leaves.

Courtesy Jamie Oliver
www.jamieoliver.com
Click HERE to buy the book.

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Awesome granola dust

BT Toronto | posted Monday, Oct 26th, 2015

Granola-Dust-sized

Mornings will be amazingly fast and convenient with this epic megamix of brilliant ingredients from Chef Jamie Oliver, giving us loads of nutritional benefits from the nuts, seeds, oats, and fruit.

Awesome granola dust

Ingredients:

  • 10 cups rolled oats
  • 8 oz raw unsalted mixed nuts, such as walnuts, Brazils, hazelnuts, pecans, pistachios, cashews
  • 3 1/2 oz mixed seeds, such as chia, poppy, sunflower, sesame, flaxseed, pumpkin
  • 8 oz unsweetened mixed dried fruit, such as blueberries, cranberries, sour cherries, mango, apricots, figs, sultanas
  • 3 tablespoons quality cocoa powder
  • 1 tablespoon freshly ground coffee
  • 1 large orange

Method:

Preheat the oven to 350°F. Place the oats, nuts, and seeds in your largest roasting pan. Toss together and roast for 15 minutes, stirring halfway. Stir the dried fruit, cocoa, and coffee into the mix, finely grate over the orange zest, then, in batches, simply blitz to a rough powder in a food processor, tipping it into a large airtight jar as you go for safekeeping.

To serve, you can have loads of fun—the simplest way is a scant 1/2 cup of granola dust per person, either with cold cow’s, goat’s, soya, nut, or oat milk or 2 tablespoons of plain yogurt and a handful of fresh fruit (3 oz is one of our 5-a-day).

You can make porridge by adding a scant 1/2 cup of granola dust to 3/4 cup of milk, then top with fresh fruit, and this ratio also works for a smoothie—I like to chuck 1 ripe banana and 1 handful of frozen raspberries into the mix too. It’s even a great base for pancakes—simply beat 2 heaping tablespoons of granola dust with 1 heaping tablespoon of whole-grain self-rising flour, 1 mashed banana, and 1 egg, then cook as normal. And in winter, try a hot drink—heat a scant 1/4 cup of granola dust with 3/4 cup of your favorite milk to your desired consistency.

Courtesy Jamie Oliver
www.jamieoliver.com
Click HERE to buy the book.

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Black rice pudding with mango, lime, passionfruit and coconut

BT Toronto | posted Monday, Oct 26th, 2015

Black-Rice-Pudding-sized

Hazelnut milk contains vitamin B12, helping us to think properly and stay alert, while hazelnuts are super-high in vitamin E, protecting our cells against damage.

Black rice pudding with mango, lime, passionfruit and coconut

Ingredients:

  • 1 cup black rice
  • 1 ripe mango
  • 1 lime
  • 1 tablespoon blanched hazelnuts
  • 1 tablespoon coconut flakes
  • 2 ripe bananas
  • 3/4 cup + 5 tablespoons hazelnut milk
  • 1 tablespoon vanilla extract
  • optional: manuka honey
  • 4 heaping tablespoons plain yogurt
  • 2 wrinkly passion fruit

Method:

Cook the black rice according to the package instructions, overcooking it slightly so it’s plump and sticky, then drain and cool. Meanwhile, peel and pit the mango, blitz the flesh in a blender with the lime juice until smooth, and pour into a bowl. Separately, toast the hazelnuts and coconut in a dry frying pan until lightly golden, then bash up in a pestle and mortar.

Peel the bananas and tear into the blender, then blitz with the hazelnut milk, vanilla extract, and two-thirds of the black rice—depending on the sweetness of your bananas, you could also add a teaspoon of honey. Once smooth, stir that back through the rest of the rice—this will give you great texture and color. Divide between four nice jars or bowls. Spoon over the blitzed mango, squeeze half a passion fruit over each one, then delicately spoon over the yogurt and sprinkle with the hazelnuts and coconut.

I make these on a Sunday night and stack them up in the fridge, ready and waiting to be enjoyed with no effort in the days that follow.

Courtesy Jamie Oliver
www.jamieoliver.com
Click HERE to buy the book.

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5 steps to the perfect pancake

Chatelaine | posted Monday, Oct 19th, 2015

perfectpancakes-featured

Want fluffy, delicious pancakes every time? Follow these five key steps:

1. Stop stirring
Stir pancake batter as few times as possible, preferably using a folding technique and a rubber spatula. No whisks please! Leave a few lumps or streaks of flour in the batter. You’re trying to avoid activating the leaveners (baking soda and powder) in the mixing bowl so they can do their fluffy work in the pan instead.

2. Forget about chocolate chips
Kids and adults love them, but chocolate chips in the batter are just going to burn in the pan. For a better, way more gourmet option, use a vegetable peeler to shave shreds of dark chocolate (from a high-quality bar) over the pancakes after they are cooked. Or go totally wild and make ganache to drizzle overtop (Warning: Your family will go bonkers and demand it with everything).

3. Don’t pan-ic
Non-stick or well-seasoned cast iron pans are both good options. Get the pan hot (a drop of water should sizzle and evaporate in a few seconds), then barely coat the bottom with canola oil (you thought I was going to say butter, didn’t you? Well, butter burns. Save it for smearing over cooked pancakes).

4. Don’t flip twice
Unless you want flat, dense, batter-pucks, flip pancakes just once. Pour in the batter, wait until the surface is covered with bubbles, then flip. Cook until the tops of the pancakes aren’t shiny anymore, then they’re ready. Serve and eat immediately for best results!

5. The Pancake Principle
It’s a universal truth: The first batch is always a dud. The pan is either too hot, too cool or just not “into it” yet. I save this batch for later in the day when I’m jonesing for a snack and prepared to eat anything (cold pancake with peanut butter = yum!).

Try these tricks out at home with our best pancake recipes!

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