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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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Hot house tomato and pepper pasta with tuna

BT Toronto | posted Monday, May 5th, 2014

tunapastas-featured

Hot house tomato and pepper pasta with tuna

Makes 9 cups (2.2 L)

One serving = 1 ½ cups (375 mL)

Ingredients: 

  • 1 – 340 g (12 oz) box Barilla gluten free pasta, I used penne
  • 2 cloves garlic, minced and set aside
  • ¼ cup (60 mL) 100% Italian extra virgin olive oil, divided
  • 3 shallots, thinly sliced
  • 1 – 500 mL container cherry tomatoes, washed and cut into halves
  • ½ yellow hot house pepper, sliced thinly
  • ½ orange hot house pepper, slice thinly
  • 2 tbsp (30 mL) capers, rinsed and drained
  • 1- 170 g tin of Skipjack chunk light tuna packed in water, drained, broken up with a fork
  • 4 large fresh basil leaves
  •  Salt and pepper to taste

Method:

  1. Heat a large pot of water over high heat on to boil.
  2. Have all of your ingredients, prepped and ready to go, cooking a pasta dish the Italian way is all about fresh delicious seasonal ingredients and timing.
  3. Cook the pasta according to the directions on the package. Put timer on for 8 minutes. (the pasta will cook in the boiling water and finish cooking in the vegetable mixture)
  4. Heat a large non-stick pan over medium heat; add 1 tbsp (15 mL) oil and shallots, sauté for 3-5 minutes until golden brown and soft.
  5. Add tomatoes and peppers continue sautéing until the tomatoes are beginning to get soft about 3-4 minutes.
  6. Add capers and garlic. If the vegetables look dry add ¼- ½ cup (60-125 mL) of the hot pasta cooking water. Stir into the vegetables.
  7. When the pasta has boiled for 8-9 minutes, reserve another ¼- ½ cup (60-125 mL) of the hot pasta cooking water. Drain the pasta well and add to the vegetables. Toss in well. If that pasta looks dry add more of the reserves pasta water. Add tuna and toss gently. Taste for doneness, if the pasta is al dente remove from heat, drizzle with the rest of the oil. If the pasta is not al dente cook over medium heat for 1-2 minutes, then drizzle with remaining oil. Tear the basil into small pieces and sprinkle on top. Toss gently and serve.

Courtesy Mairlyn Smith, www.mairlynsmith.com

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