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Recipes

Pommy paleo pudding

BT Toronto | posted Wednesday, Dec 28th, 2016

Pomegranates, blueberries, apples, chia, hemp hearts and lecithin are all beneficial for bowel cleansing. Chia seeds are a rich source of soluble fibre, which helps the body sweep away waste, toxins, and minimizes your risk of developing constipation. This recipe is also gluten-, soy-, dairy-, egg-, and nut-free

Makes: 4–6 servings. Keeps for up to 4 days in the fridge.

Ingredients:

  • 2 cups wild blueberries, fresh or frozen
  • 1 cup filtered water, just off the boil if using frozen berries
  • 1 cup organic pomegranate or berry juice
  • 1 cup applesauce
  • 1/2 cup chia seeds
  • 2 Tbsp Hemp Hearts
  • optional boosters
  • 2 tsp sunflower lecithin powder
  • 1 tsp pure vanilla extract
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 5 drops liquid stevia (if you like it sweeter)
  • 1 tbsp NutraVeg Omega 3 Oil
  • 1 cup fresh pomegranate seeds (about 1/2 pomegranate), or other fresh fruit if pomegranate is unavailable
  • 2 Tbsp raw pumpkin seeds

Method:

  1. Place the blueberries in a large bowl. If using frozen blueberries, pour boiling water over them, mixing gently to thaw; otherwise, add cold or room-temperature water.
  2. Add the juice, applesauce, chia seeds and Hemp Hearts to the berries, and stir well.
  3. Mix in any of the boosters if desired, and place in the refrigerator to set overnight.
  4. In the morning, let it return to room temperature on the counter and serve topped with fresh fruit and pumpkin seeds.

 

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Coq Au Pinot Grigio

BT Toronto | posted Wednesday, Nov 16th, 2016

Screen Shot 2016-11-16 at 12.17.28 PM

Ingredients:

  • 4lbs Chicken Legs, trimmed and divided
  • 1cup Carrot, trimmed, peeled and sliced paysanne
  • 1cup Celery Heart, rinsed, trimmed and sliced paysanne
  • 1cup Yellow Onion, trimmed, peeled and sliced paysanne
  • 1cup Shallots, trimmed, peeled and sliced paysanne
  • 500g Cremini or White Mushrooms, brushed clean, trimmed and quartered
  • 4pc Fresh Thyme, rinsed and leaves stripped
  • 4pc Fresh Tarragon, rinsed and finely chopped for garnish
  • Lemon Zest and Juice to taste
  • 500ml Chicken Stock
  • 500ml Pinot Grigio Wine
  • 125ml Heavy Cream
  • 1tbsp Unsalted Butter
  • 1tbsp Extra Virgin Olive Oil 1tbsp
  • Flaked Sea Salt to taste
  • Fresh Ground Black Pepper to taste

Method:

  1. Preheat a large heavy bottom sauté pan over medium-high heat, add butter and olive oil
  2. Season chicken with salt, pepper and lemon zest on both sides, add to pan, sauté until golden brown, flip, repeat
  3. Be sure not to crown the pan, sautéing chicken in batches, removing when golden brown, reserve
  4. Remove excess fat from pan, add carrot, celery, onion, shallots, mushrooms, and thyme until golden brown
  5. Deglaze pan with pinot Grigio, scraping any flavour developed on the bottom of pan, add chicken stock
  6. Return chicken to the pan with any juices, tucking pieces together, cover and braise for 60 minutes or until tender
  7. Uncover, add cream and reduce liquid to desired consistency, check seasoning, add salt and pepper in necessary
  8. Add lemon juice as needed to balance acidity, finish with tarragon

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Crispy chicken and egg wafflewiches

Cityline | posted Monday, Jun 20th, 2016

crispy-chicken-and-egg-wafflewiches-475x315

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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Roast chicken with tomatoes, roasted peppers, olives and capers

BT Toronto | posted Tuesday, May 31st, 2016

Chicken

Cactus Club Cafe shares a recipe for roast chicken with tomatoes, roasted peppers, olives and capers. Make this recipe in three easy steps.

Makes: 4 servings

Ingredients:

  • 1 red bell pepper
  • 4 large chicken legs thighs attached
  • 1 tsp olive oil
  • 2 cups dark chicken stock
  • 2 Tbsp. drained capers
  • ¼ cup pitted and halved Kalamata olives
  • 1 tsp minced garlic
  • 1/3 cup chopped herbs (equal amounts of parsley, chives and tarragon)
  • 1 Tbsp. extra virgin olive oil
  • 4 butter braised tomatoes, cut in half

Method:

  1. Preheat BBQ to 400 F.

  2. Place bell pepper on BBQ and roast on all sides until skin blisters and turns black.

  3. Place roasted bell pepper in mixing bowl and cover with plastic wrap. This step will help to easily peel skin from the pepper.

  4. When cold, peel pepper, chop coarsely and set aside.

  5. Season each tomato with olive oil, salt and white pepper.

  6. Place a small cube of butter on each half and add some chopped thyme.

  7. Place on very low heat on BBQ and slowly cook for about 15-20 minutes.

  8. Remove from grill and reserve until it’s ready to plate.

  9. Rub chicken legs with olive oil and season generously with salt and white pepper.

  10. Place on grill on high heat, skin side down.

  11. Reduce heat to about 350 F and cook on same side for approximately 78 minutes.

  12. Flip chicken legs over and cook for another 78 minutes on that side. Make sure that BBQ lid is down at all times during this process.

  13. Check chicken for doneness by inserting paring knife close to the bone. You are looking for clear juices to run out. If BBQ has a warm holding rack transfer chicken onto it until ready to plate.

  14. To make the sauce, place stock, roasted bell peppers, capers, olives and garlic into a medium saucepot and heat on medium heat from BBQ side burner.

  15. Bring to a boil and cook for 3 minutes or until liquid is reduced by half.

  16. Stir in fresh herbs, tomatoes and extra virgin olive oil.

  17. Place grilled chicken legs onto platter and spoon sauce over them.

  18. Drizzle with fine extra virgin olive oil.

Courtesy Rob Feenie – Executive Chef, Cactus Club Cafe

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Smoked Louisiana chicken wings with cajun rub

BT Toronto | posted Tuesday, May 17th, 2016

smoked-chicken-wings

A delicious chicken wing recipe for the summer, which uses a spicy rub to kick things up for your next barbecue.

Prep: 15 minutes
Grilling time: About 30 minutes

Makes: 6 servings

Ingredients:

Rub

1 tablespoon packed brown sugar

2 teaspoons smoked paprika

1½ teaspoons kosher salt

1 teaspoon onion powder

1 teaspoon dried oregano

¾ teaspoon garlic powder

½ teaspoon dried thyme

½ teaspoon freshly ground black pepper

½ teaspoon ground cayenne pepper

Sauce

¼ cup ketchup

¼ cup Louisiana-style hot sauce

2 tablespoons packed brown sugar

2 teaspoons cider vinegar

1 teaspoon hot pepper sauce

½ teaspoon Cajun spice blend (optional)

3 tablespoons unsalted butter

Method: 

  1. Soak the wood chips in water for at least 30 minutes.
  2. In a large bowl combine the rub ingredients.
  3. Add the chicken wings and turn to coat. Allow the wings to stand at room temperature for about 30 minutes.
  4. Prepare the grill for direct and indirect cooking over medium heat (350° to 450°F).
  5. In a medium saucepan combine all the sauce ingredients, except the butter, and bring to a simmer over medium heat on the stove. Cook until slightly thickened, 3 to 4 minutes, stirring occasionally.
  6. Remove from the heat, add the butter, and whisk until the butter is melted.
  7. Drain and add one handful of the wood chips to the charcoal or to the smoker box of a gas grill, following manufacturer’s instructions, and close the lid.
  8. When smoke appears, grill the wings over direct medium heat, with the lid closed, for 5 minutes, turning once.
  9. Move the wings over indirect medium heat and continue grilling, with the lid closed, for 10 minutes.
  10. Drain and add the remaining wood chips to the charcoal or smoker box.
  11. Brush the wings with some of the sauce, turn, and grill until crisp, deeply browned in spots, and tender, about 15 minutes more, brushing the wings one more time with the sauce.
  12. Remove the wings from the grill and serve warm with sour cream on the side, if desired.

Courtesy Michael P. Clive, Webers

 

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Hoisin-peanut grilled chicken

Chatelaine | posted Friday, Apr 29th, 2016

chicken

Prep: 15 minutes
Total time: 25 minutes

Makes: 6 servings

Ingredients

  • 1/2 cup coarsely chopped cilantro
  • 3 tbsp chopped dry-roasted, salted peanuts
  • 3 tbsp crispy fried shallots, optional
  • 1 small hot red chili, minced
  • 3 tbsp hoisin sauce
  • 2 tbsp orange juice
  • 6 skinless, boneless chicken breasts
  • 1/2 tsp salt

Directions

  1. STIR cilantro with peanuts, shallots and chili in a small bowl. Stir hoisin with orange juice in another small bowl.
  2. PREHEAT barbecue to medium. Sprinkle chicken with salt. Oil grill, then barbecue chicken, lid closed, until springy when pressed, 6 to 8 min per side. Transfer to a platter and immediately brush with half of hoisin mixture. Top with peanut mixture. Serve with remaining hoisin mixture.
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Vietnamese Roast Chicken & Salad Rolls

Today's Parent | posted Thursday, Mar 31st, 2016

ROLLS

Prep: 25 minutes
Makes: 4 servings

Ingredients

  • 5 tbsp fresh lime juice, divided
  • 1 tbsp fish sauce
  • 1 tbsp sugar
  • 1/4 tsp grated lime rind
  • 1/8 tsp Asian chili sauce
  • 1 900-g rotisserie chicken, meat removed and shredded, skin and carcass discarded
  • 100 g rice vermiceli noodles
  • 1 large carrot
  • 1/2 English cucumber, seeded
  • 12 8.5-in.-round rice paper wrappers
  • 3 green onions, cut into long strips
  • 1/2 cup packed cilantro
  • 1/2 cup packed mint
  • 1/2 cup Thai basil leaves
  • 12 Boston lettuce leaves

Directions

  1. Combine 3 tbsp lime juice with fish sauce, sugar, lime zest and chili sauce, stirring to dissolve sugar. Set aside. Toss chicken with remaining 2 tbsp lime juice.
  2. Place noodles in a bowl and cover with boiling water. Let stand 4 min to soften, then rinse with cold water.
  3. Use a vegetable peeler to cut carrot and cucumber into long, thin ribbons.
  4. Fill a large bowl with hot tap water. One at a time, soak each rice paper wrapper for 8 sec or until beginning to soften (wrappers continue to soften as they sit). Transfer to a clean surface.
  5. Lay a few herb leaves and a few strips each of cucumber, carrot and green onion along the bottom third of each wrapper leaving a 1-in. (2.5-cm) border at each end. Top with a small bundle (about 1/4 cup) of noodles.
  6. Fold a lettuce leaf over noodles and top with about 1/3 cup shredded chicken. Fold outside edges in, over chicken. Then fold edge closest to you up over filling and roll, holding filling in place until fully enclosed. Repeat with all wrappers.
  7. Serve immediately or cover and refrigerate up to 4 hr.
    TIP: Don’t soak the rice paper wrappers for too long or they become impossible to roll.
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Garlicky chicken pasta

Chatelaine | posted Tuesday, Mar 22nd, 2016

garlic chicken

Prep: 10 minutes
Total time: 25 minutes

Makes: 4 servings

Ingredients

  • 450-g pkg linguine or orecchiette pasta
  • 1/3 cup garlic butter
  • 2 skinless, boneless chicken breasts, thinly sliced
  • 1 pint cherry tomatoes, halved
  • 2 cups packed arugula
  • 1/4 tsp salt
  • 1/4 tsp pepper

Directions

  1.  COOK pasta in a large pot of boiling water, following package directions, until al dente, 7 to 8 min. Drain and return to pot.
  2.  MELT 1 tbsp garlic butter in a large non-stick frying pan over medium-high. Add chicken. Cook until chicken is no longer pink, 2 to 3 min. add remaining garlic butter and tomatoes. Cook, stirring often, until tomatoes soften, 3 to 4 min. Transfer chicken, tomatoes and liquid into pasta pot. stir in arugula, salt and pepper.
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Maple-cider chicken and nutty quinoa recipe

Chatelaine | posted Friday, Mar 11th, 2016

maple chicken

Preparation time: 5 minutes
Total time: 30 minutes
Makes: 4 servings

Ingredients

  • 1 cup dry quinoa
  • 1/2 cup chopped walnuts
  • 3 skinless, boneless chicken breasts
  • 1/2 tsp salt
  • 1/4 tsp fresh-ground black pepper
  • 1 tbsp olive oil
  • 1/3 cup chopped parsley

DRESSING

  • 3 tbsp olive oil
  • 3 tbsp cider vinegar
  • 2 tbsp maple syrup
  • 1 tsp Dijon mustard
  • 1/2 tsp salt

Directions

  1. COOK quinoa according to package directions, about 12 min.
  2. TOAST walnuts in a large frying pan over medium-high. Stir often, until walnuts are golden, about 2 min. Set aside in a medium bowl. Season both sides of chicken with 1/2 tsp salt and pepper. Add 1 tbsp oil to pan, then chicken. Cook until bottom of chicken is golden-brown, about 3 min. Reduce heat to mediumlow. Flip chicken. Cook, covered, until golden and cooked through, about 7 min.
  3. STIR walnuts and parsley into quinoa. In a bowl, whisk 3 tbsp oil with vinegar, maple syrup, Dijon and 1/2 tsp salt. Reserve 2 tbsp dressing, then stir remainder into quinoa, until coated.
  4. SCOOP quinoa onto 4 plates. Thinly slice chicken breasts and lay on quinoa. Drizzle with reserved dressing.

 

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