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Recipes

Miso Chicken Sheet Pan Supper

BT Toronto | posted Thursday, Sep 14th, 2017

chickennnn

Serves 4

4 boneless, skinless chicken breasts

Half a 250mL PC Black Label hatcho miso marinade

1 small bunch broccoli, cut into florets

1 cup grape tomatoes

1 tablespoon canola oil

1/8 teaspoon salt

Toasted sesame seeds (optional)

Sliced green onions (optional)

Combine chicken with miso marinade in a zip-lock bag or shallow dish. Let stand at room temperature 15 minutes or in the fridge up to 24 hours.

Preheat the oven to 400F. Line a large baking sheet with parchment paper.

Take the chicken out of the marinade let excess marinade drip off. Place chicken on prepared sheet. Bake 20 min. Combine broccoli and tomatoes with oil and salt in a medium bowl. Take pan out of the oven and place broccoli mixture in and around chicken. Bake 12 to 15 min or until chicken is springy when pressed and cooked through and broccoli is gold. Sprinkle with sesame seeds and green onions if desired.

 

www.clairetansey.com

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Homemade olive tapenade

Chatelaine | posted Saturday, Jun 6th, 2015

homemade-olive
MAKES 3/4 CUP

Ingredients

1 cup oil-cured black olives, pitted
1/4 cup coarsely chopped parsley
2 tbsp olive oil
2 tbsp lemon juice
1 tbsp drained capers
1 garlic clove, crushed
2 tsp Fresh thyme

Instructions

  •  WHIRL olives with parsley, oil, lemon juice, capers, garlic and thyme in a food processor until finely chopped, scraping down sides if needed. Season with fresh pepper. Refrigerate up to 2 weeks.

Five ways to use it

Provençal roast chicken: Spread 1 tbsp of any tapenade under the skin of bone-in, skin-on chicken breasts. Arrange on a baking sheet. Brush with oil. Season with salt and fresh pepper. Roast at 350F for 40 min.

Simple pasta supper: Toss 250 g cooked tagliatelle with 1/2 cupSun-Dried-Tomato Tapenade. Sprinkle withfresh oregano.

Crunchy crostini snacks: Slice a baguette into 1/4-in. slices and brush with olive oil. Broil until golden, flipping halfway through, 1 min. Spread with any tapenade.

Bocconcini bites: Toss mini bocconcini with Black Olive Tapenade. Serve with toothpicks for a quickhors d’oeuvre at your next party.

Savoury grilled steak: Season a 1.5-kg flank steak with salt andfresh pepper. Oil grill, then barbecue on medium-high, 4 to 6 min per side formedium-rare. Let steak stand 5 min. Spoonany tapenade over grilled steak. Servewith a side salad.

Switch it up

Three variations to suit every taste!

1. Green Olive Tapenade
Omit black olives. Replace with 1 cup pitted green olives. Continue with recipe.

2. Sun-Dried-Tomato Tapenade
Omit black olives, parsley and thyme. Replace with1 cup sun-dried tomatoes and 1/4 cup basil leaves. Continue with recipe.

3. Pimento Tapenade
Omit black olives. Replace with 1/2 cup chopped roasted red peppers and 1/2 cup pitted green olives.

Nutrition

Calories 60
Carbohydrates 1 g
Fat 6 g
Sodium 393 mg
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Big batch Moroccan chili

Chatelaine | posted Tuesday, Mar 24th, 2015

Chatelainerecipe_Mar23

Big batch Moroccan chili

Ingredients: 

Instructions:

  • HEAT a large pot over medium. Add olive oil, then thinly sliced onions. Cook until onion starts to soften, about 2 min. Add cumin, coriander, pumpkin pie spice and salt. Cook 1 more min. Crumble in beef or lamb.
  • DRAIN one can diced tomatoes. Add to beef, along with second can diced tomatoes, not drained. Season with fresh pepper. Boil, then reduce heat to medium. Simmer, uncovered,until beef is cooked through, 12 to 15 min. Add zucchini and chickpeas. Cook until zucchini is tender, 15 more min.
  • SCOOP half of chili into 4 bowls. Serve with sour cream, grated cheddar and chives. Cover and refrigerate remaining chili for Moroccan Shepherd’s Pie.
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