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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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Quinoa tabbouleh

Cityline | posted Tuesday, May 19th, 2015

Tab

This fresh, gluten-free alternative to traditional tabbouleh makes a great side dish or summer potluck salad!

Quinoa tabbouleh

Ingredients:

  • 3 cups cooked quinoa
  • 1 cup cherry tomatoes
  • 1 cup rough chopped parsley
  • 1/2 finely chopped red onion
  • 1/2 cup rough chopped mint
  • 1/2 cup feta cheese
  • 1 lemon, juiced
  • 1/3 cup extra virgin olive oil
  • Freshly ground pepper

Method:

Toss in a large bowl and serve.

 		
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Fried chicken topped with basil and honey lime mayo

Cityline | posted Monday, Mar 16th, 2015

fried chicken

Fried chicken topped with basil and honey lime mayo

Serves: 2

Fried Chicken

Ingredients:

  • 2 cups buttermilk
  • 1 tbsp ground black pepper
  • 1 tbsp kosher salt
  • 2 bone-in chicken thighs
  • 1 chicken breast, cut in half along breast bone
  • 1 cup all-purpose flour
  • 1 cup cornstarch
  • 1 cup cornmeal
  • Roger’s secret ingredient: 1 tsp chili flakes

Method: 

Whisk together buttermilk, ground black pepper and kosher salt until combined. Place chicken thigh and breast into buttermilk mixture, ensuring both pieces are covered by the liquid. Cover and store in refrigerator overnight or 24 hours.

In a pot large enough to fully submerge chicken and vegetable oil while making sure the pot is never more than half full, bring oil to 325ºF using a thermometer.

Combine all-purpose flour, cornstarch and cornmeal until mixed well.

Prepare a tray lined with paper towels and set next to deep frying setup.

Remove chicken from buttermilk mixture and shake off excess buttermilk. Completely dredge wet chicken in flour mixture and place immediately into preheated deep frying oil, making sure that the chicken is fully submerged and the pot is never more than half full. Cook until chicken is fully cooked, approximately 12 – 15 minutes. Immediately transfer from hot oil, using tongs, and place on paper lined tray; season with salt, pepper, and Roger’s secret ingredient (chili flakes). Allow excess oil to drain for approximately 2 minutes before plating.

Crispy basil

Ingredients:

  • 8 leaves fresh basil
  • Vegetable oil

Method:

Bring a small pot half filled with vegetable oil to 325ºF using a thermometer. Gently pat basil leaves dry with paper towel. Carefully put basil into hot oil and fry until the bubbles subside, about 20 seconds. Remove basil from oil with spider onto paper towel to remove excess oil. Set aside until ready to plate.

Honey lime mayonnaise

Ingredients:

  • ½ cup mayonnaise
  • 5 ½ tbsp. lime juice
  • 1 ½ tbsp liquid honey

Method:

Whisk mayonnaise, lime juice and liquid honey until smooth and homogenous.

Plating:

Plate each serving with ½ chicken breast and 1 chicken thigh. Top the chicken with crispy basil and plate with a side of honey lime mayo.

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Salmon fillet with garlic eggplant, citrus salad and pistachio nuts

Cityline | posted Monday, Mar 9th, 2015

salmonfillet-featured

Salmon fillet with garlic eggplant, citrus salad and pistachio nuts

Serves: 4

Ingredients:

  • 4 x 7 oz salmon filets
  • 2 tbsp butter
  • 2 cups eggplant, peeled and diced
  • 3 cloves garlic, chopped
  • 2 tbsp lemon juice
  • 3 oranges, segments only
  • 1 lemon, segments only
  • 1 lime, segments only
  • 1 fennel bulb, julienne (reserve the fronds)
  • ½ cup toasted pistachio nuts, lightly crushed
  • Olive oil
  • Salt & pepper

Method:

Sauté the eggplant at medium low heat with the garlic until soft.

Add the lemon juice and season to taste with salt and pepper, cook until eggplant are mushy.

Place the fennel, fennel fronds and all the citrus segments into a bowl and dress with salt and olive oil. Mix well and set aside while cooking the salmon.

Season the salmon with salt and pepper and place in a preheated skillet with some butter. Sauté for a few minutes on each side until done to your liking.

Place the eggplant on a plate, top with the salmon filet and place some salad on top of the salmon. Drizzle the juice from the salad over the fish and drizzle some more olive oil. Add a sprinkle of finishing salt and the pistachio nuts.

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Stout-braised beef stew with steel-cut oat risotto & Emerald Island greens

Cityline | posted Saturday, Mar 7th, 2015

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Stout-braised beef stew

Prep time: 15 minutes
Total time: 3 hours

Ingredients:

  • 1.5 kg boneless beef blade or chuck roast, trimmed and cut into 1 1/2-in. cubes
  • 1/4 cup all-purpose flour, divided
  • 1 tsp salt
  • 3 tbsp canola oil, divided
  • 1 medium onion, chopped
  • 2 carrots, cut into 1-in. pieces
  • 3 celery stalks, cut into 1-in. pieces
  • 2 440-mL cans dark stout, preferably Guinness or Murphy’s
  • 3 bay leaves

Method:

Toss beef with 3 tbsp of flour and salt in a large bowl until coated.

Heat a large pot over medium. Add 1 tbsp canola oil, then half of beef. Cook, turning meat occasionally until brown on all sides, 3 to 5 minutes. Transfer to a plate. Add another 1 tbsp oil and repeat with remaining beef.

Add remaining 1 tbsp oil, then onion, carrot, celery and remaining 1 tbsp flour to pot. Season with fresh pepper. Cook until onion starts to soften for 3 minutes. Pour in stout. Using a wooden spoon, scrape up and stir in any brown bits from pot bottom. Return beef and any juices to pot. Add bay leaves. Boil for 2 minutes, then reduce heat to medium-low. Simmer, uncovered, until liquid has reduced slightly. This will take about 30 minutes. Cover and reduce heat to low. Continue simmering until meat is tender, for about 2 hours and 15 minutes.

Serves 4 | Per serving 641 calories, 69 g protein, 16 g carbs, 32 g fat, 2 g fibre, 858 mg sodium. Excellent source of vitamin A.

Steel-cut-oat risotto

Consider this an easier, nuttier version of rice-based risotto. The oats maintain a slight chewiness even when fully cooked. We used store-bought beef broth; if you use homemade, season the risotto generously with salt.

Prep time: 10 minutes
Total time: 40 minutes

Ingredients:

  • 1 1/2 cups steel-cut oats
  • 3/4 cup white wine
  • 900-mL carton beef broth
  • 1 cup water
  • 2 tbsp butter

Method:

Heat a medium saucepan over medium. Add oats and cook, stirring often, until lightly toasted for 2 minutes. Add wine and stir until liquid is gone, this will take 2 minutes.

Add broth and water. Boil, then reduce heat to medium-low. For 20 minutes, simmer, partially covered, until most of the liquid has been absorbed.

Remove lid and continue cooking, stirring constantly, until liquid is completely absorbed and oats are tender, 5 to 7 minutes. Stir in butter. Serve immediately.

Serves 4 | Per serving 217 calories, 7 g protein, 27 g carbs, 8 g fat, 3 g fibre, 827 mg sodium.

 

Emerald Island greens

Lacinato kale is also called black, dino or Tuscan kale. Its leaves are smaller and more delicate than regular curly kale’s. Either type works for this recipe.

Prep time: 10 minutes
Total time: 20 minutes

Ingredients:

  • 2 bunches lacinato kale (about 700 g)
  • 1/3 cup butter
  • 1 garlic clove, thinly sliced
  • 1/4 tsp salt

Method:

Boil a large pot of water. Cut tough stems away from kale leaves with a paring knife and discard. Add kale to boiling water. Boil until kale is tender, 3 to 5 minutes. Drain, then rinse well with cold running water. Pat dry.

Melt butter in an extra-large frying pan over medium. Add garlic and cook for 3 minutes. Add reserved kale. Cook until warmed through, 1 to 2 minutes.

Serves 4 | Per serving 196 calories, 3 g protein, 9 g carbs, 18 g fat, 2 g fibre, 302 mg sodium.

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