1. Skip to navigation
  2. Skip to content
  3. Skip to sidebar

Recipes

Brussels Sprouts Sliders

BT Toronto | posted Tuesday, Nov 21st, 2017

05VEGTHANKSGIVING3-articleLarge

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

 

Tags: ,

Baked parma ham, pesto and ricotta frittata

BT Toronto | posted Monday, Aug 15th, 2016

Screen Shot 2016-08-15 at 10.00.47 AM

Prep time: 15 min

Cook time: 45 min

Servings: 10-12 appetizer sized servings

Ingredients:

  • 12 Large eggs ½ cup Heavy cream
  • Salt and pepper 1 tbsp Olive oil, plus additional for greasing pan
  • 1 Small onion, diced
  • 2 cups Baby spinach, roughly chopped
  • 1 cup Fresh ricotta, drained 4 Thin slices Parma ham
  • 3 tbsp Pesto
  • 2 cups Fresh basil leaves
  • 1/2 cup Olive oil
  • ¼ cup Pine nuts
  • 1 Garlic clove
  • 1/4 cup Freshly grated Parmesan cheese
  • ½ tsp Salt, to taste

Method:

  1. Preheat oven to 350°F.
  2. Lightly grease a 9 x 13 inch pan. Set aside.
  3. Start combining ingredients for pesto mix. Combine basil, olive oil, pine nuts and garlic in blender.
  4. Blend until paste forms, stopping often to push down basil.
  5. Add Parmesan and salt to taste; blend until smooth.
  6. In a large bowl, whisk eggs and cream together and season with salt and pepper.
  7. In a large skillet over medium heat, add olive oil and sauté onions until soft, about 4-5 minutes. Add spinach and continue cooking for about 1 minute. Cool slightly and drain any excess liquid away.
  8. Add onion-spinach mixture to eggs, stir and add to greased pan. Dollop fresh ricotta evenly over egg mixture and drizzle pesto on top.
  9. Finally, lay slices of Parma ham on top and bake on middle rack of oven until golden and set, about 35-40 minutes.
  10. Cool slightly on rack before cutting into squares.

Tags: , , ,

Eggs Benedict casserole

BT Toronto | posted Friday, Oct 9th, 2015

CroppedImage830506-EggBenedictCasserole-021

This is a great idea for brunch, a time-saver when you are having the family over and it is a great twist on a classic dish, courtesy of our friends at the Egg Farmers of Canada!

Eggs Benedict casserole

Ingredients:

  • 2 cups (500 mL) chopped ham
  • 6 English muffins, cubed
  • 6 eggs
  • 1 1/4 cups (315 mL) milk
  • 1/2 tsp (2.5 mL) each dry mustard and paprika
  • 1/4 tsp (1.25 mL) freshly ground pepper

Hollandaise Sauce

  • 3 egg yolks
  • 1/4 tsp (1.25 mL)dry mustardDash hot sauce
  • 4 tsp (20 mL)lemon juice
  • 1/2 cup (125 mL)salted butter, melted and hot
  • Pinch paprika (optional)

Method:

  1. Place 1 cup (250 mL) of the ham on the bottom of a greased 8 inch square (2 L) baking dish. Top with English muffin and scatter remaining ham overtop.
  2. In a bowl, whisk eggs, milk, dry mustard, paprika and pepper. Pour over top of English muffins and ham. Cover and refrigerate overnight.
  3. Preheat oven to 350°F (180°C). Bake until tester comes out clean, 60 to 70 minutes.

Hollandaise Sauce

  1. Meanwhile, in blender combine egg yolks, dry mustard, hot sauce and lemon juice. With blender running, slowly pour in the butter in a steady stream. Blend until thickened, 5 to 10 seconds. If sauce is too thick, add 1 to 2 tbsp hot water.
  2. Serve over casserole. Sprinkle with paprika, if desired.

Courtesy Egg Farmers of Canada
www.eggs.ca

Tags: , , , , ,