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

Recipes

Banana-Pear Muffins

BT Toronto | posted Thursday, Aug 17th, 2017

20170817_081236

Banana-Pear Muffins

Makes 12  

Ingredients:

  • 1 ½ cups whole-wheat flour
  • ¾ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¼ teaspoon dry ginger or cardamom
  • 2 large very ripe bananas
  • 2/3 cup brown sugar
  • 1/3 cup canola oil
  • 1 egg
  • 1 teaspoon vanilla
  • 2/3 cup buttermilk (well-shaken before measuring)
  • 1 ripe pear, unpeeled, diced
  • Turbinado sugar (optional)

Directions:

  1. Preheat the oven to 400F. Line a muffin tin with paper liners, or grease tin wells well with baking spray.
  2. Whisk flour with baking powder, baking soda, salt and ginger in a large bowl.
  3. In a separate bowl, mash bananas very well. Stir in sugar, oil, egg and vanilla. Stir in buttermilk.
  4. Add liquid mixture into flour mixture. Using a rubber spatula, stir until just combined.
  5. Before mixture is fully incorporated, add pear and stir just 3 or 4 more times or until barely combined. Immediately spoon or scoop into prepared tin. Sprinkle each muffin with a little turbinado sugar.
  6. Bake 5 min then reduce heat to 350F and bake another 20 to 25 min, or until tops are golden and a cake tester inserted into the centre of a muffin comes out clean. Let cool in the pan for 10 min then transfer to a rack to cool completely.
  7. Make ahead: Freeze cooled muffins in zip-lock bags for up to 4 weeks. Thaw at room temperature.

Recipes by Claire Tansey.

Clairetansey.com

Tags: , , , , ,

Chef Devan’s gourmet grilled cheese

Cityline | posted Monday, Dec 7th, 2015

grilledcheese-featured

What takes these grilled cheese sandwiches to the next level are the condiments — like sliced mango and homemade smoked ketchup — and a mix of cheeses!

Mango, Brie and aged cheddar grilled cheese with green onion pesto and smoked tomato ketchup

Makes 4 sandwiches

Ingredients:

  • 1 semi-firm mango, peeled and sliced
  • 2 cups aged cheddar, grated
  • 8 slices Brie
  • 8 slices of white rye bread
  • Unsalted butter

Green onion pesto

  • One bunch green onions, stems removed, rough-chopped
  • Juice and zest of 1 lemon
  • 1/2 cup vegetable oil
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup grated Parmesan
  • 1/4 cup pine nuts
  • 1 clove garlic
  • 1 tsp salt
  • 1/2 tsp freshly-cracked black pepper

Ketchup

  • 4 tomatoes
  • 1 tbsp tomato paste
  • 1/2 red onion, chopped
  • 1 cloves of garlic, minced
  • 1/4 cup red wine vinegar
  • 1/4 cup apple cider vinegar
  • 1/2 cup sugar
  • 1 tbsp vegetable oil
  • 1/4 tsp liquid smoke
  • 2 tsp sea salt
  • 1 tsp fresh-cracked black pepper

Method:

In a pot on medium heat, add vegetable oil. Add onions, salt and pepper and caramelize onions for approximately 10 minutes. Add garlic and stir for 1 minute before adding all other ingredients. Stir ketchup often and reduce for approximately 10 minutes until it becomes thick. Blend and pass through a fine sieve. Ketchup can be stored in the fridge for up to 10 days.

Blend all ingredients for the green onion pesto until incorporated. Store in the fridge up to one week.

Brush 4 slices of bread with 1 tablespoon of pesto each, then lay cheddar, mango, Brie and more cheddar evenly across all 4 slices. Cover with 4 slice of bread.

In a large frying pan on medium-low heat, add enough butter to lightly coat the pan. Place as many sandwiches as can fit in pan and brush tops with butter. Brown sandwiches for approximately 3-4 minutes a side until cheese melts. Repeat with remaining sandwiches.

Remove and serve with ketchup.

 

Blueberry, balsamic and havarti grilled cheese with garlic-basil mayo

Makes 4 sandwiches

Ingredients:

  • 1 cup blueberries
  • 2 tbsp balsamic vinegar
  • 2 tbsp brown sugar
  • 1 tsp lemon zest
  • 4 slices of Havarti
  • 8 slices of egg bread

Aioli

  • 1/2 clove garlic
  • 4 basil leaves
  • 1/2 cup mayonnaise

Method:

For aioli, blend ingredients in a blender and remove to an appropriate vessel, ideally a squeeze bottle.

In a sauce pan on medium heat, add blueberries, balsamic vinegar and brown sugar. Cook for approximately 5-7 minutes until all ingredients combine well. Finish with lemon zest.

Place 4 slices of bread on a clean surface, and add 1 slice of Havarti, 2 tablespoons of blueberries, and top with a sprinkling of white cheddar. Cover with four more slices of bread.

In a large frying pan on medium-low heat, add enough butter to lightly coat. Place as many sandwiches as can fit in pan and brush tops with butter. Brown sandwiches for approximately 3-4 minutes a side until cheese melts. Repeat with remaining sandwiches.

 

French onion soup grilled cheese

Ingredients:

  • 1 baguette
  • 2 cups Gruyère, grated
  • Unsalted butter

Onions

  • 2 yellow onions, finely sliced
  • 1 clove garlic, minced
  • 3 tbsp butter
  • 1 tbsp vegetable oil
  • 1 tsp fresh thyme leaves
  • 1/4 cup beef stock
  • 1/4 cup red wine
  • 2 tsp parsley, finely chopped

Method:

In a large sauce pan or medium pot on high heat, add butter and oil. When butter begins to bubble, add onions and cook until golden brown. Add garlic and cook for one more minute. Add thyme, beef stock and red wine and reduce heat to medium-low. Cook until the onions take on a deep brown colour, approximately 15-20 minutes. Remove from heat, stir in parsley and allow to cool.

Slice baguette into half-inch slices. Cover half of the slices with Gruyère, 1-2 tablespoons of onions and more Gruyère. Cover with the rest of the slices of bread.

In a large frying pan on medium-low heat, add enough butter to lightly coat. Place as many sandwiches as can fit in pan and brush tops with butter. Brown sandwiches for approximately 3-4 minutes a side until cheese melts. Repeat with remaining sandwiches.

Courtesy Devan Rajkumar
@chefdevan

Tags: , ,

Apple cider turkey pot pie

Chatelaine | posted Tuesday, Oct 13th, 2015

turkeypotpie-featured
PREP 15 MIN | TOTAL 45 MIN | SERVES 6

INGREDIENTS

  • 2 tbsp cornstarch
  • 2 cups apple cider, divided
  • 1 sweet potato, peeled and cut into 1/2-in. cubes
  • 1 onion, chopped
  • 1/4 cup 35% cream
  • 2 tbsp Dijon mustard
  • 1/2 tsp dried sage
  • 1/2 tsp salt
  • 1 kg skinless, boneless turkey breast, cut into 1/2-in. cubes
  • 1 cup frozen peas, thawed
  • 1/2 450-g pkg frozen puff pastry, preferably President’s Choice
  • 1 egg yolk, beaten

INSTRUCTIONS

  1. PREHEAT oven to 400F.
  2. STIR cornstarch with 1/4 cup apple cider in a small bowl. Set aside.
  3. COMBINE sweet potato with remaining cider and onion in a pot. Boil, covered, until potato is tender, 12 to 15 min.
  4. STIR cornstarch mixture and add to pot along with cream, Dijon, sage and salt. Stir often, until sauce thickens, 2 to 3 min. Stir in cubed turkey breast and peas.
  5. SCRAPE turkey filling into a 9×13-in. baking dish. Top with puff pastry, stretching dough to cover dish. Using the tines of a fork, press edges of dough against rim of dish, or fold into the sides. Brush egg yolk over pastry. Cut several slits in the top to let steam escape.
  6. BAKE in centre of oven until crust is golden-brown, 15 to 20 min.
Tags: , , , ,

Raw pad Thai

BT Toronto | posted Monday, Sep 28th, 2015

padthairaw-featured

Raw Pad Thai

Toss and serve below ingredients.

  • 4-5 cups shredded zucchini
  • 2-3 cups of shredded carrots
  • 1 cup shredded red cabbage
  • 1 sliced red bell pepper
  • 1-2 cups of sliced mushrooms
  • 1 cup bean sprouts
  • Half a cup chopped cilantro
  • 1 cup of sliced scallions or green onion
  • Thumb of ginger grated
  • Juice of one lime
  • 1/4 cup of crushed pistachios as a topping
  • Fresh mint
  • Optional: Jalepeño

Sesame Ginger Dressing:

  • 3/4 cup raw, unhulled sesame seeds
  • 1/2 cup fresh apple juice
  • 1/3 cup orange juice
  • 1/4 cup crushed pistacchios
  • 1/4 cup tamarind sauce
  • 1 thumb fresh ginger grated
  • 1 freshly squeezed

 lime

Tags: , , , ,

Haddock with tomato relish

Chatelaine | posted Monday, Sep 21st, 2015

haddocktomatorelish-featured

Haddock with tomato relish

Ingredients:

  • 2/3 cup sun-dried tomatoes, packed in oil (reserve 2 tbsp oil)
  • 2 plum tomatoes, finely diced
  • 1/4 cup crumbled feta
  • 1/4 cup kalamata olives, pitted and chopped
  • 6 haddock fillets, about 250 g each
  • 1/8 tsp salt
  • 2 tbsp lemon juice
  • 2 cups baby spinach
  • 2/3 cup dry couscous
  • 1 cup boiling water
  • 1 tbsp lemon zest
  • fresh pepper, to season

Instructions:

  • POSITION racks in top and bottom thirds of oven. Preheat to 375F. Line 2 baking sheets with parchment. Boil a kettle of water.
  • MEASURE out sun-dried tomatoes, reserving 2 tbsp oil. Drain and mince tomatoes. Stir sun-dried tomatoes with tomatoes, feta and olives in a medium bowl.
  • ARRANGE haddock fillets side by side on prepared sheets. Sprinkle with salt. Drizzle with reserved oil and lemon juice. Bake in centre of oven until a knife tip inserted into the thickest part of fish and held for 10 sec comes out warm, 10 to 12 min. Top 4 fillets with 1/2 cup tomato relish. Cool and refrigerate remaining 2 fillets and 11/2 cups tomato relish for Mediterranean Fettuccine.
  • COMBINE baby spinach and dry couscous in a large bowl. Add boiling water. Stir and let stand, covered with a kitchen towel, for 5 min. Stir in lemon zest. Season with fresh pepper. Divide among 4 plates. Top with fish.
Tags: , , ,

Braised pork shoulder with onions

Cityline | posted Monday, Dec 15th, 2014

braisedporkshoulder-featured

Get your holiday cooking started with this delicious, melt-in-your-mouth entrée! Ricardo shows us a wonderful alternative to the traditional turkey.

Braised pork shoulder with onions

Ingredients:

  • 1 boneless pork shoulder, about 4 lbs (1.8 kg), not tied
  • 1/3 cup olive oil
  • 4 large Spanish onions, diced
  • 2 tbsp unbleached all-purpose flour
  • 3 cups white wine
  • 3 cups chicken broth
  • ¼ cup Dijon mustard
  • ¼ cup whole-grain mustard
  • Salt and pepper

Method:

With the rack in the middle position, preheat the oven to 350F.

In a large oven-proof pan, brown the meat in 30 mL (2 tablespoons) of oil. Season with salt and pepper. Set aside on a plate.

In the same pan, gently brown the onions in the remaining oil until well caramelized.

Season with salt and pepper. Sprinkle with the flour and stir to combine. Add the wine and bring to a boil.

Return the meat to the pan and add the remaining ingredients. Bring to a boil. Cover and braise in the oven for 2 hours. Remove the lid and continue cooking for about 1 hour or until the meat falls off easily with a fork.

Serves 8

Courtesy Ricardo Larrivee
www.ricardocuisine.com/en
@ricardorecipes

Tags: , , , , , ,

Asian-style sheet pan chicken

Cityline | posted Monday, Sep 22nd, 2014

asianchickenvegetables-featured

Try this Asian-inspired chicken with rice by Chef Ricardo — a perfect weeknight dinner with great leftovers for tomorrow’s lunch!

Asian-style sheet pan chicken

Serves: 6

Ingredients for rice:

  • 4 cups chicken broth
  • 2 cups parboiled rice

Ingredients for chicken:

  • 6 skinless and boneless chicken thighs
  • 2 cups shredded green cabbage
  • 1 onion, thinly sliced
  • 1 red bell pepper, cut into strips
  • 1 broccoli, cut into large florets
  • ¼ lb snow peas, trimmed and halved
  • 3 tbsp olive oil
  • 1/3 cup hoisin sauce
  • ½ tsp Tabasco sauce
  • Salt and pepper
  • Sambal oelek

Method:

To cook the rice, bring the chicken broth to a boil in a saucepan then add the rice. Cover, reduce the heat and simmer for about 18 minutes or until the liquid has been absorbed.

Remove from the heat. Stir and let rest covered for 3 to 5 minutes, until the rice is tender.

For the chicken, preheat the oven’s broiler with the rack in the highest position.

Place the chicken opened flat on one half of a baking sheet.

Place the vegetables on the other half. Drizzle the oil over the vegetables and toss lightly, then season with salt and pepper.

Broil for about 15 minutes or until the chicken and vegetables are cooked. Remove from the oven.

Cut the meat into thin strips. Combine the chicken and vegetables with the hoisin sauce and sambal oelek. Serve with the rice.

Optional: If desired, keep 1 ½ cups of the rice and 1 ½ cups of the chicken for Leftover Chicken Fried Rice.

Courtesy Ricardo Larrivee
www.ricardocuisine.com/en
@ricardorecipes

Tags: , , , , , ,

Indian spice-roasted chicken with pan gravy and basmati rice

BT Toronto | posted Monday, Dec 2nd, 2013

DSC06116

Indian spice-roasted chicken with pan gravy

Serves 4, generously

Ingredients:

  • 1 3-4 lb Chicken, whole
  • ½ Lemon
  • ½ Onion
  • 1 tsp Canola oil
  • ½ tsp cracked Black Peppercorns
  • ½ tsp Sea Salt
  • 1/3 Cup Unsalted Butter, room temperature
  • 3 cloves Garlic, minced (a microplane or garlic press makes light work of this)
  • ½ tsp Ginger root, minced
  • ½ tsp Chili powder
  • ½ tsp ground Turmeric
  • ½ tsp ground Coriander
  • ½ tsp ground Cumin
  • ½ tsp Garam Masala
  • ¼ tsp Cinnamon
  • ½ Lemon, zested (use a microplane or fine grater)
  • 1 tsp Sea Salt
  • 1 tsp Brown Sugar
  • 1 Onion, cut into 6 wedges
  • 2 Carrots, cut into 2-inch pieces
  • 2 stalks Celery, cut into 2-inch pieces

Method:

  1. Preheat oven to 475°F.  Remove and discard the giblets and excess fat from the chicken cavity.  Sprinkle the cavity with a good pinch of both salt and pepper.  Place the lemon and onion halves inside the chicken cavity.  Tuck the wingtips under the body and tie the end joints of the legs together with kitchen twine (unless your chicken pre-tied).
  2. In a small bowl, use a spoon to combine the softened butter with the flavouring ingredients from the minced garlic through to the brown sugar.  Set aside.
  3. Now for the fun part: it’s time to get to know your chicken a little better… With gloved or ungloved hands (gloves are ideal if you have longer fingernails), wiggle your fingers under the skin covering the breast and leg meat to loosen.  Be careful not to tear the skin.  Use a small teaspoon to spread the flavoured butter mixture under the skin and spread it all over the breast and leg meat.
  4. In the center of a heavy-duty roasting pan, place onion wedges, carrot and celery pieces in a tight cluster.  You are keeping them close together to create a rack for the chicken to roast upon.  Place the chicken on top of the vegetable “rack” for roasting.
  5. Roast the chicken for 20 minutes at 475°F.  Lower the temperature to 350°F and bake for another hour to 1 hour 15 minutes.  The chicken is considered fully cooked when an instant-read thermometer inserted into the thigh reads 185°F.
  6. Transfer the cooked chicken to a cutting board and allow it to rest 10-15 minutes before carving.  Meanwhile, it’s time to make the pan gravy.

Pan gravy

Ingredients:

  • 2 Tbsp All-purpose Flour
  • 2 Cups low sodium Chicken Stock
  • Contents of roasting pan
  • Salt and Pepper, to taste

Method:

  1. Use a wide spoon to skim and discard the excess fat from the chicken drippings.
  2. Once skimmed, place the entire pan (including roasted vegetables) onto the stove covering two burners.  Depending on your stove, one burner may be slightly exposed; ensure that it is the burner furthest away from you.
  3. Over medium-high heat add the flour to the pan and use a whisk to incorporate into the oil.  Continue stirring with whisk for 2 minutes before adding the chicken stock.  Simmer until the pan gravy thickens to the desired consistency.  Strain through a fine mesh sieve, season and enjoy with the roasted chicken.

Note:  This is a basic pan sauce technique that can be applied to many types of proteins.  Keep it in your repertoire!

Basmati rice with carrots and raisins 

DSC06114Ingredients:

  • 2 Cups Basmati rice, rinsed well
  • 2 Tbsp Canola Oil
  • 2 Shallots, chopped
  • 1 Cinnamon stick
  • 1 Star Anise, whole
  • ½ tsp ground Cumin
  • 2 pods Green Cardamom, whole
  • 1 ½ tsp Sea Salt
  • 2 Carrots coarsely grated, approximately 2 cups
  • 1 Cup Golden Raisins
  • 4 ½ Cups Water (be mindful that slightly more/less water may be required)

Method:

  1. In a fine mesh sieve rinse rice under cold water until the water runs clear.  Soak rice in a bowl filled with cold water for at least 15 minutes, up to one hour.  Drain.
  2. In a skillet, heat the canola oil over medium heat.  Add the shallots, cinnamon, star anise, cumin, cardamom and salt; sauté 2 minutes until fragrant.  Add rice and sauté for an additional two minutes to toast the rice.
  3. Add the water and bring to a boil.  Reduce the heat to low and cover the pan with a lid, adjusting the heat so that the liquid is gently bubbling while covered.  After 10 minutes, stir in the carrots and raisins with a fork.  Cover and cook for another 10 minutes.
  4. Fluff the rice with a fork and taste for doneness.  Adjust seasoning according to your taste.  Remove the cinnamon stick, star anise and cardamom pods before plating for service.  The cinnamon stick and star anise may be used to garnish the rice. Enjoy!

Courtesy Camille Moore, @CAMI_cooks

Tags: , , , , , , , , ,

Five easy recipes using tortillas

BT Toronto | posted Friday, Nov 22nd, 2013

DSC05870

Classic chicken fajitas

Serves 2

Ingredients:

  • 1 package chicken breast fillets, halved lengthwise
  • 1/2 tsp (2 mL) each chili powder, cumin, garlic powder and freshly ground black pepper
  • 2 tbsp (30 mL) oil, divided
  • 1/2 red onion, sliced
  • 1/2 each green and red bell pepper, sliced
  • 2 Dempster’s large tortillas, warmed

Method:

  1. Season chicken with chili powder, cumin, garlic powder, pepper and half the oil.
  2. Heat remaining oil in skillet over medium-high heat. Cook chicken until golden and cooked through, about 3-4 minutes per side. Add onions and peppers. Continue cooking until onions are tender crisp, about 5 minutes.
  3. Divide chicken mixture between warmed tortillas. Fold in both edges and roll up to serve.

Turkey and apple wraps

DSC05875Serves 2

Ingredients:

  • 1 (150g) Package Maple Leaf Prime® Fully Cooked and Sliced Turkey Breast
  • 1 tbsp (15 mL) Grainy Dijon mustard
  • 1 tbsp (15 mL) Mayonnaise
  • 1/4 tsp (1 mL) Freshly ground black pepper
  • 2 tbsp (30 mL) Sliced green onion
  • 2 Dempster’s® Ancient Grains Large Tortillas
  • 1 Tart apple, sliced
  • 1 cup (250 mL) Lightly packed arugula

Method:

  1. Toss turkey, mustard, mayonnaise, pepper and green onion together.
  2. Divide turkey mixture between tortillas and top each with sliced apple and arugula. Fold in sides of tortillas and roll up to serve.

Margherita Tortilla Pizza

DSC05859Serves 4

Ingredients:

  • 4 Dempster’s WholeGrains® Ancient Grains Small Tortillas
  • 1 tbsp (15 mL) Olive oil
  • 4 tbsp (60 mL) Olivieri® Olive Oil & Garlic Pesto
  • 2 cups (500 mL) Grated Mozzarella cheese
  • 1-2 Thinly sliced Roma tomatoes
  • ⅓ cup (80 mL) Freshly grated Parmesan or Asiago cheese
  • ¼ cup (60 mL) Fresh basil leaves, torn

Method:

  1. Preheat oven to 425°F (220°C).
  2. Arrange tortillas on two, parchment paper lined baking trays. Brush both sides with olive oil and prick with a fork. Bake in preheated oven for 5-7 minutes per side or until golden brown.
  3. Spread each tortilla with pesto sauce and top with Mozzarella cheese, and sliced tomatoes. Sprinkle with Parmesan or Asiago cheese. Return to the oven and bake until cheese has melted, about 8 minutes. Sprinkle with freshly torn basil leaves.

Mexican tortilla lasagna

DSC05864Serves 4

Ingredients:

  • 1 lb (500 g) Ground beef
  • 1 Onion, diced
  • 2 Cloves garlic, minced
  • 1 (15 oz) Can green enchilada sauce or green salsa
  • 1 cup (250 mL) Salsa
  • 1 (15 oz) Can corn, rinsed and drained
  • 1 cup (250 mL) Canned black beans, rinsed and drained
  • 2 Tomatoes, diced
  • 2 tbsp (30 mL) Chopped fresh cilantro
  • 1 tsp (5 mL) Cumin
  • 1 tsp (5 mL) Lime juice
  • Dash of hot sauce
  • 4 Large Dempster’s®WholeGrains™Ancient Grains Tortillas
  • 4 cups (1 L) Shredded Tex Mex cheese

Method:

  1. Preheat oven to 350˚F (180˚C). Lightly coat an 8” square (2 L) casserole dish with non‑stick cooking spray.
  2. Heat a large skillet over medium‑high heat. Cook beef, breaking up with a wooden spoon or spatula, until lightly browned, about 10 ‑12 minutes. Remove beef from pan with a slotted spoon. Add onion and garlic to same pan and cook until soft and fragrant. Add the next nine ingredients and beef back into the skillet. Simmer 3‑4 minutes.
  3. Spoon a thin layer of the beef mixture on the bottom of the casserole and place tortillas on top, trim to fit a single layer. Spoon 1/3 of the beef mixture over the tortilla and sprinkle with cheese. Repeat layers ending with the beef mixture and the cheese.
  4. Bake in a preheated oven for 30‑40 minutes or until bubbly and heated through. Allow to rest 10 minutes before cutting and serving.

Cajun shrimp soft tacos with lime crema

DSC05867Serves 4 to 6

Ingredients:

  • 1 lb (454 g) 21/25 count shrimp
  • 2 tsp (10 mL) Cajun spice
  • 1 tbsp (15 mL) Olive oil
  • 1 cup (250 mL) Radishes, diced
  • ½ Red onion, thinly sliced
  • ½ Orange pepper, thinly sliced
  • 6 Dempster’s® Original Small Tortillas
  • 1 Tomato, diced
  • 1 cup (250 mL) Guacamole

Lime crema:

  • ½ cup (125 mL) Sour cream
  • 2 tbsp (30 mL) Mayonnaise
  • 1 tbsp (15 mL) Lime juice
  • Dash of hot sauce
  • 1 tsp (5 mL) Cajun spice
  • Salt and pepper

Method:

  1. Toss shrimp with cajun spice.
  2. Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for 4-5 minutes or until just turning pink. Add radishes, onion and peppers and continue to cook for another 2-3 minutes.
  3. Place tortillas on a microwaveable plate and cover with a damp paper towel. Heat tortillas in the microwave using 30-second intervals until they are warmed through.
  4. Assemble tacos by dividing the shrimp mixture evenly between tortillas. Top with tomatoes, guacamole, and lime crema.
  5. For the lime crema, together all of the ingredients and set aside until ready to use.

Courtesy Dempster’s, www.dempsters.ca

Tags: , , , , , , , , , , , , , ,
Page 1 of 212