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Recipes

Chocolate peanut protein powerballs

BT Toronto | posted Tuesday, May 30th, 2017

CHOCOLATE-PEANUT-PROTEIN-POWERBALLS

CHOCOLATE PEANUT PROTEIN POWERBALLS

Ingredients:

  • 1 cup packed, pitted Medjool dates
  • 1 cup oats, large flake (Bob’s Red Mill)
  • 1/4 cup hemp seeds (I like Manitoba Harvest)
  • 1/4 chia seeds
  • 1/4 cup flax seeds
  • 1/3 cup raw cacao powder
  • 1/2 tsp best quality vanilla extract
  • 1/4 tsp each ground cinnamon and nutmeg
  • 1/4 tsp unrefined sea salt
  • 1/2 cup raw, natural peanut butter (or nut butter of your choice)
  • 1/2 cup white sesame seeds

Directions:

  1. Place all ingredients, except salt, in food processor.
  2. Pulse until uniform mixture results.
  3. Using a tablespoon measure, scoop out dough and form into balls.
  4. Roll in sesame seeds, chocolate powder or dried coconut.
  5. Place in fridge to set.
  6. If not using immediately, power balls can be frozen.

Yield: 16 – 20 power balls.

 

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Crispy chicken and egg wafflewiches

Cityline | posted Monday, Jun 20th, 2016

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Skip the reservation for brunch and make a delicious dish at home. Claire Tansey’s crispy chicken and egg wafflewich is sure to hit the spot. Makes about 6 waffles.

Ingredients

Cheddar waffles

  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1  egg
  • 1 cup buttermilk, well shaken
  • 2 tbsp melted butter or canola oil
  • 1/2 cup grated strong or smoked cheddar

Crispy baked chicken

  • ½ cup all-purpose flour
  • ½ tsp salt
  • 1 egg, beaten
  • 1 cup panko breadcrumbs
  • 6 boneless, skinless chicken thighs, trimmed of fat

Smoky fried eggs

  • 1 tsp butter
  • 1/2 tsp smoked paprika (optional)
  • 3 eggs
  • 1/4 tsp salt

Method

For cheddar waffles:

  1. Preheat waffle iron.
  2. Stir flour with baking powder, baking soda and salt in a medium bowl.
  3. Whisk buttermilk with egg and melted butter in a small bowl.
  4. Add to dry mixture and stir a few times.
  5. Add cheddar and stir again until just combined.
  6. Cook in batches in waffle iron according to manufacturer’s instructions.

For crispy baked chicken:  

  1. Preheat oven to 400F.
  2. Line a large baking sheet with foil.
  3. Stir flour with salt in a shallow bowl. Season well with fresh pepper.
  4. Whisk egg in another shallow bowl.
  5. Pour panko into a third shallow bowl.
  6. Working one thigh at a time, dip chicken in flour until coated and gently tap off excess.
  7. Drop into beaten egg then lift out, letting excess egg drop off.
  8. Transfer to panko, pressing and sprinkling with panko until entire chicken thigh is coated.
  9. Place on prepared sheet. Bake for 20 to 25 minutes or until lightly golden and cooked through.

For smoky fried eggs:

  1. Heat butter in a medium non-stick frying pan over medium heat.
  2. Add paprika and swirl to combine.
  3. Crack eggs over the pan and gently place in the pan.
  4. Sprinkle with salt and season with fresh pepper.
  5. Cover pan and cook 1 min or until whites are set.
  6. Separate eggs from each other and shape them using a heat-proof spatula.
  7. Cover and cook another 2 to 4 minutes or until cooked as desired.

To assemble: Stack 2 chicken thighs on top of each other on a waffle. Top with an egg and another waffle. Drizzle with hot sauce if desired. Courtesy of Claire Tansey

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Slow-Cooker Cinnamon Crunch French Toast

Chatelaine | posted Tuesday, Dec 22nd, 2015

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Preparation time: 20 minutes
Total time: 6 hours, 20 minutes
Makes: 8 servings

Ingredients

  • 6 eggs
  • 1 1/2 cups milk
  • 2/3 cup brown sugar, divided
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 1 450-g store-bought egg-bread loaf, preferably challah, sliced 1 in. thick

Topping

  • 2 cups cornflake cereal
  • 1 tbsp butter, melted
  • 1 tbsp brown sugar
  • 1 tsp cinnamon

Optional toppings

  • maple syrup
  • sliced bananas
  • berries

Directions

  1. Line bottom and sides of slow cooker with 1 large piece of parchment. Spray with oil.
  2. Beat eggs with milk, 1/3 cup sugar, cinnamon, vanilla and salt in a large bowl. Dip both sides of bread slices in egg mixture. Arrange a layer of dipped bread on the bottom of the insert, then sprinkle evenly with 3 tbsp sugar. Repeat with remaining bread and sugar. Pour any remaining egg mixture overtop. Cover and cook on low for 6 hours.
  3. Use oven mitts to lift parchment holding French toast out of the slow cooker. Transfer to a platter or cutting board.
  4. Place cereal in a medium bowl. Stir melted butter with 1 tbsp brown sugar and 1 tsp cinnamon in a small bowl, then drizzle over cereal and toss to coat. Sprinkle over French toast. Cut into 8 portions. Serve with maple syrup and fruit, if desired.

Originally published in the Today’s Parent January 2016 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen powered by GE. Photo by Roberto Caruso.

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5 steps to the perfect pancake

Chatelaine | posted Monday, Oct 19th, 2015

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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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Eggs Benedict casserole

BT Toronto | posted Friday, Oct 9th, 2015

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This is a great idea for brunch, a time-saver when you are having the family over and it is a great twist on a classic dish, courtesy of our friends at the Egg Farmers of Canada!

Eggs Benedict casserole

Ingredients:

  • 2 cups (500 mL) chopped ham
  • 6 English muffins, cubed
  • 6 eggs
  • 1 1/4 cups (315 mL) milk
  • 1/2 tsp (2.5 mL) each dry mustard and paprika
  • 1/4 tsp (1.25 mL) freshly ground pepper

Hollandaise Sauce

  • 3 egg yolks
  • 1/4 tsp (1.25 mL)dry mustardDash hot sauce
  • 4 tsp (20 mL)lemon juice
  • 1/2 cup (125 mL)salted butter, melted and hot
  • Pinch paprika (optional)

Method:

  1. Place 1 cup (250 mL) of the ham on the bottom of a greased 8 inch square (2 L) baking dish. Top with English muffin and scatter remaining ham overtop.
  2. In a bowl, whisk eggs, milk, dry mustard, paprika and pepper. Pour over top of English muffins and ham. Cover and refrigerate overnight.
  3. Preheat oven to 350°F (180°C). Bake until tester comes out clean, 60 to 70 minutes.

Hollandaise Sauce

  1. Meanwhile, in blender combine egg yolks, dry mustard, hot sauce and lemon juice. With blender running, slowly pour in the butter in a steady stream. Blend until thickened, 5 to 10 seconds. If sauce is too thick, add 1 to 2 tbsp hot water.
  2. Serve over casserole. Sprinkle with paprika, if desired.

Courtesy Egg Farmers of Canada
www.eggs.ca

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Astounding eggs benedict

Chatelaine | posted Tuesday, May 5th, 2015

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Classic hollandaise is made with lots of butter, but we traded it for Greek yogurt with amazing results. And our favourite fast-food hash browns are usually deep fried, but we baked them instead and, wow, are they good!

PREP 25 MIN | TOTAL 25 MIN | MAKES 4 SERVINGS

INGREDIENTS

2 egg yolks
1/2 cup 2% Greek yogurt
1 tbsp unsalted butter, melted
1/2 tsp Dijon mustard
1/2 tsp lemon zest
1/4 tsp salt

EGGS BENNY

2
 whole-wheat English muffins
1 tbsp white vinegar
4 eggs
130-g pkg smoked salmon
1 cup baby spinach
1 tbsp finely chopped chives

INSTRUCTIONS

  •  FILL a wide pot 2 in. deep with water and bring to a simmer. Whisk yolks with yogurt, butter, Dijon, zest and salt in a medium heatproof bowl and place over water. Cook, whisking constantly, until mixture thickens and yolks are cooked, 7 min. Remove bowl from heat. Toast muffins.
  •  ADD vinegar to simmering water. Crack an egg into a small dish, then slip into water. Repeat with remaining eggs. Adjust heat so water gently simmers. Cook, uncovered, until whites are set and yolks are done as you like, 3 to 6 min. It’s best if yolks are runny.
  •  PLACE a muffin half on each plate. Top with spinach, then smoked salmon. Using a slotted spoon, remove poached eggs. Dab whites with paper towel to absorb water, then place an egg on each muffin. Whisk yogurt sauce and spoon overtop. Season with fresh pepper and sprinkle with chives.
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The Muskoka breakfast burger

BT Toronto | posted Monday, Jul 14th, 2014

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The Muskoka breakfast burger

Prep Time: 5 minutes

Makes: 1 burger

Ingredients:

  • 1 Ciabatta bun, toasted
  • 2 Bick’s® Sandwich Savers® 50% Less Salt Tangy Dill Pickles
  • 1 cooked beef burger
  • 1 slice tomato, grilled
  • 1 slice back bacon, grilled
  • 1 egg, fried, sunny side up

Method:

  1. Grill burgers, prepare ingredients.
  2. Place pickles on bottom bun and top with burger and remaining ingredients. Enjoy!

Courtesy Matt Basile, Lisa Marie Restaurant & Fidel Gastro Food Truck, www.bicks.ca 

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Sweet potato and chorizo hash with fried egg

BT Toronto | posted Monday, Apr 21st, 2014

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Turn last night’s dinner into a delicious breakfast hash!

Sweet potato and chorizo hash with fried egg

Ingredients:

  • 3 tablespoons olive oil
  • 2 sweet potato halves, cooked and diced
  • 125 grams dry-cured spicy chorizo sausage, diced
  • ¼ teaspoon salt
  • 2 eggs
  • 1 large green onion, thinly sliced (about 2 tablespoons)
  • ¼ cup salsa

Method:

  1. Heat 2 tablespoons butter in a large non-stick frying pan over medium heat. Add sweet potatoes, and spread in even layer. Cook without stirring until sweet potatoes start to brown, about 5 minutes. Stir potatoes, adding in chorizo, and salt; cook for 5 minutes. Set aside.
  2. Meanwhile, heat a small non-stick frying pan over medium heat. Add 1 tablespoon butter, crack in 2 eggs and cover for 1 minute. Remove from heat and keep covered for 3 minutes, or until desired doneness.
  3. Split sweet potato hash into two bowls, and top each with a fried egg. Season with salt and pepper and serve with salsa.

Courtesy Kary Osmond, www.karyosmond.com

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