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Miso Chicken Sheet Pan Supper

BT Toronto | posted Thursday, Sep 14th, 2017


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.



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Awesome granola dust

BT Toronto | posted Monday, Oct 26th, 2015


Mornings will be amazingly fast and convenient with this epic megamix of brilliant ingredients from Chef Jamie Oliver, giving us loads of nutritional benefits from the nuts, seeds, oats, and fruit.

Awesome granola dust


  • 10 cups rolled oats
  • 8 oz raw unsalted mixed nuts, such as walnuts, Brazils, hazelnuts, pecans, pistachios, cashews
  • 3 1/2 oz mixed seeds, such as chia, poppy, sunflower, sesame, flaxseed, pumpkin
  • 8 oz unsweetened mixed dried fruit, such as blueberries, cranberries, sour cherries, mango, apricots, figs, sultanas
  • 3 tablespoons quality cocoa powder
  • 1 tablespoon freshly ground coffee
  • 1 large orange


Preheat the oven to 350°F. Place the oats, nuts, and seeds in your largest roasting pan. Toss together and roast for 15 minutes, stirring halfway. Stir the dried fruit, cocoa, and coffee into the mix, finely grate over the orange zest, then, in batches, simply blitz to a rough powder in a food processor, tipping it into a large airtight jar as you go for safekeeping.

To serve, you can have loads of fun—the simplest way is a scant 1/2 cup of granola dust per person, either with cold cow’s, goat’s, soya, nut, or oat milk or 2 tablespoons of plain yogurt and a handful of fresh fruit (3 oz is one of our 5-a-day).

You can make porridge by adding a scant 1/2 cup of granola dust to 3/4 cup of milk, then top with fresh fruit, and this ratio also works for a smoothie—I like to chuck 1 ripe banana and 1 handful of frozen raspberries into the mix too. It’s even a great base for pancakes—simply beat 2 heaping tablespoons of granola dust with 1 heaping tablespoon of whole-grain self-rising flour, 1 mashed banana, and 1 egg, then cook as normal. And in winter, try a hot drink—heat a scant 1/4 cup of granola dust with 3/4 cup of your favorite milk to your desired consistency.

Courtesy Jamie Oliver
Click HERE to buy the book.

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Stewed rhubarb with ice cream and granola

BT Toronto | posted Wednesday, Jun 25th, 2014


Stewed rhubarb with ice cream and granola


  • 1 pound rhubarb, cut into 1 inch pieces (about 3 cups)
  • 1/3 – 2/3 cup sugar (depending on how tart or sweet you like it)
  • 2 tablespoons water
  • touch of vanilla extract (optional)
  • Ice cream
  • Granola


  1. Place rhubarb, sugar, and water in a medium pot. Cook over medium heat, stirring until sugar dissolves and liquid starts to boil, about 3 minutes.
  2. Reduce heat to low; cook, stirring occasionally until rhubarb is saucy and tender, about 10 to 15 minutes. Stir in vanilla. Taste and add more sugar if you like it sweeter. Let cool.
  3. Serve over ice cream and top with a little sprinkle of granola.

Courtesy Kary Osmond, www.karyosmond.com

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