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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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Togarashi Grilled Cheese & Red Cabbage Sauerkraut

BT Toronto | posted Friday, Dec 2nd, 2016

grilled cheese
Togarashi Grilled Cheese

Ingredients:

    • 2 tablespoons mayonnaise
    • 2 slices Ace Organic multigrain bread
    • 1/3 cup grated PC Black Label jura cheese
    • 1/3 cup grated PC Black Label Isle of Man cheddar cheese 
    • ¼ teaspoon PC Black Label togarashi spice blend
    • PC Black Label truffle aioli

Method:

  1. Spread mayonnaise over one side of each piece of bread. Place one slice mayo-side-down in a non-stick frypan.
  2. Carefully sprinkle cheese evenly over bread. Sprinkle cheese with togarashi spice.
  3. Top with second bread slice. Put the pan on the stove over medium.
  4. Cook, 3 to 5 min per side or until cheese melts and bread is toasty. Serve with truffle aioli and sauerkraut.

 

Red Cabbage Sauerkraut
Ingredients:

        • Half a small red cabbage (about 750g)
        • 2 teaspoons kosher salt, plus more for brine

Method:

  1. Thinly slice cabbage. Combine with salt in a large bowl. Massage vigourously until cabbage is soft and wilted and there’s lots of liquid in the bowl, about 7 min. 
  2. Pack cabbage into a well-cleaned 1-L glass jar, packing it down as much as possible. Once it’s all packed into the jar, stir 1 teaspoon salt with 1 cup warm water until dissolved. Add this mixture into the jar just so the cabbage is covered by ½ inch. Cover the jar with a piece of paper towel and secure this with a rubber band.
  3. Let stand at room temperature at least 3 days, and as much as 7 days. Replace paper towel with a lid and keep refrigerated.

Serves 1 . Recipes courtesy of Claire Tansey’s Kitchen.

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Make 3-ingredient homemade ice cream

Today's Parent | posted Tuesday, Jul 14th, 2015

IceCream

Let the truck drive on by and instead try this incredibly simple Cookies & Cream Ice Cream recipe—no ice cream maker required!

1. Beat 1 cup of 35% cream in a medium bowl, using an electric mixer on medium, until soft peaks form, 2 to 4 min.

2. Reduce speed to low and beat in 300 mL of sweetened condensed milk and 1 cup of crushed chocolate wafers until just combined. Mixture should be smooth and fluffy.

3. Scrape mixture into a resealable container. Freeze until firm, about 6 hours. Makes 2½ cups.

*Recipe courtesy of the Chatelaine Kitchen

A version of this article appeared in our July/August 2015 issue with the headline “Make 3-ingredient homemade ice cream”, p. 93.

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Kale Pesto Pasta

Cityline | posted Monday, Feb 23rd, 2015

kalepestopasta-featured

Prep time: 10 minutes
Total time: 20 minutes
Serves: 5 

Ingredients:

  • 1/2 bunch kale, ribs removed (about 9 cups)
  • 375-g pkg tagliatelle
  • 1 1/2 cups grated parmesan, divided
  • 1 cup walnut halves, toasted, plus more for garnish
  • 1 cup frozen shelled edamame, thawed
  • 1 garlic clove
  • 1 tsp salt
  • 3/4 cup olive oil

Method:

  1. Boil a large pot of water. Chop kale into smaller pieces then add to boiling water. Cook for 30 seconds. Scoop out with a slotted spoon and transfer to a strainer; rinse well under cold water. Drain well.
  2. Add tagliatelle to boiling water and cook, following package directions but omitting salt, until tender, 10 to 12 minutes.
  3. Whirl kale with 1 cup parmesan, walnuts, edamame, garlic and salt in a food processor until finely chopped. Season with fresh pepper. With motor still running, slowly add oil, stopping and scraping down sides of bowl with a spatula when necessary.
  4. Drain pasta, reserving 1/3 cup cooking water. Return pasta to pot. Scrape pesto into pasta and stir until coated. If pasta is dry, add pasta water, 1 tbsp at a time, until creamy. Sprinkle with remaining 1/2 cup parmesan and additional walnuts.

Per serving 881 calories, 29 g protein, 66 g carbs, 57 g fat, 6 g fibre, 937 mg sodium. Excellent source of zinc.

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Pork tenderloin with rapini and creamy polenta

Chatelaine | posted Tuesday, Feb 10th, 2015

polenta-rapini-feature
Prep time: 15 minutes
Total cooking time: 30 minutes
Serves: 4-6

Ingredients:

  • 500-g pork tenderloin
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1/4 tsp salt
  • 2 tsp canola oil
  • Creamy Polenta:
    3 1/2 cups, plus 2 tbsp no-salt chicken broth, divided
    – 1/4 tsp salt
    – 3/4 cup cornmeal
    – 1 diced plum tomato
  • Rapini:
    1 tsp canola oil
    – 2 minced garlic cloves
    – 1 bunch rapini, stems trimmed

Method:

  1. Boil 3 1/2 cups chicken broth in a large saucepan. Reduce heat to medium. Whisk in cornmeal and salt. Cook until thickened but still loose, about 2 min. Remove from heat and let stand 2 min to completely absorb liquid. Whisk in 2 tbsp no-salt chicken broth, tomato and cilantro. Cover to keep warm.
  2. Cut a pork tenderloin into 1/2-in. rounds. Stir chili powder with smoked paprika and salt. Sprinkle on both sides of pork.
  3. Heat a large non-stick frying pan over medium-high. Add 1 tsp canola oil, then garlic and rapini. Sauté until tender-crisp, 4 to 5 min. Transfer rapini to a platter. Add 2 tsp canola oil to pan, then pork. Cook until firm, 2 to 3 min per side. Serve with polenta and rapini.
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Speedy spaghetti bolognese

Cityline | posted Tuesday, Nov 4th, 2014

speedybolognese-featured

Ingredients:

  • 1 tsp olive oil
  • 2 carrots, finely chopped
  • 2 minced garlic cloves
  • 500 g extra-lean ground beef
  • 1 cup red wine
  • 1 cup low-sodium beef broth
  • 156-mL can tomato paste
  • 1/2 tsp salt
  • 450 g linguine
  • 1/2 cup grated parmesan
  • 1/4 cup chopped parsley

Method:

  1. HEAT olive oil in a large non-stick pan over medium-high. Add carrots and garlic. Cook until carrots begin to soften, 3 to 5 min. Crumble in ground beef. Cook, stirring often, until no pink remains, about 5 min. Add red wine, beef broth, tomato paste and salt. Boil, then reduce heat to medium-low. Simmer until thickened, about13 to 15 min.
  2. COOK linguine in a large pot of boiling water, following package directions but omitting salt, until tender, 7 to 8 min. Drain and return pasta to pot. Add bolognese sauce and stir to coat. Sprinkle with parmesan and parsley.

Courtesy Claire Tansey
www.chatelaine.com
@chatelaine
@tanseyclaire

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