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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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Oats and blueberry dessert

BT Toronto | posted Friday, Apr 11th, 2014

Heart healthy and totally yummy these scoops of blueberry and oat love are great served warm or cold. They are a wee bit tart and a wee bit sweet, my favourite dessert combination. You will have to serve this in small bowls or on a plate, they aren’t an eating out of hand dessert.

Oats and blueberry dessert

Tip: Make the blueberry filling at least an hour before and let it cool in the fridge.

Blueberry filling ingredients:

  • 4 cups (1L) PC® Canadian Wild Blueberries
  • ¼ cup + 2 tbsp (90 mL) Tropicana® Creations 100% Orange and Tangerine Juice, divided
  • ¼ cup (60 mL) white granulated sugar
  • 2 tbsp (30 mL) cornstarch

Base ingredients:

  • 3 cups (750 mL) Quaker® Large Oat Flakes, divided
  • ½ cup (125 mL) Quaker® Oat Bran
  • 1 cup (250 mL) packed brown sugar
  • 1 ½ tsp (7 mL) ground cinnamon
  • ½ cup + 1 tbsp (135 mL) PC® Cold-Pressed Extra-Virgin Olive Oil
  • 2 cups (500 mL) blueberry filling

Method:

  1. For the blueberry filling: In a large saucepan over high heat bring the blueberries, ¼ cup (60 mL) juice, and sugar to a boil. Reduce to medium and gently boil, stirring occasionally for 10-15 minutes, or until the berries have popped, the mixture has thickened and has reduced by half.
  2. In a small bowl mix together corn starch and 2 tbsp (30 mL) reserved juice. Add to the hot sauce, bring back to the boil and stir until the sauce has thickened and is shiny. You should only end up with about 2 cups (500 mL) If you have a lot more than that (and I’m really hoping you don’t), use it to top some yogurt but don’t add it to the squares they will become too soggy.
  3. Pour the 2 cups (500 mL) into a container, cover and cool in the fridge for at least 1 hour before continuing on with the recipe.
  4. One hour later – at least – Preheat the oven to 350°F (180°C). Line an 8-inch (2-L) metal pan with parchment paper.
  5. For the Base: In a food processor whirl 1 cup (250 mL) of the large flake oats until they resemble flour, it takes about 1-2 minutes.
  6. Add oat bran and pulse for 10 seconds. Add brown sugar, cinnamon and oil. Pulse until it looks like wet sand.
  7. Add the rest of the oat flakes and gently pulse until mixed together and you can still recognize the large oat flakes.
  8. Pour half of this into the bottom of the pan and firmly pat down. Pour in the entire Blueberry Filling and spread evenly, leaving a tiny edge of bottom crust showing.  Spoon the rest of the oat mixture over top, and gently even out. Lightly press down.
  9. Bake for 40-50 minutes or until golden brown. Cool.
  10. To serve using a large spoon and scoop out 1/16 as a serving into a small bowl or a small plate.

Courtesy Mairlyn Smith, www.mairlynsmith.com

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Dried fruit compote

BT Toronto | posted Friday, Apr 11th, 2014

Dried fruit compote

Makes – 3 cups (750 mL) dried fruit and 1 cup (250 mL) juice

Serves – 6 – ½ cup (125 mL) per serving

Ingredients:

  • 2 cups (500 mL) Tropicana® Orange Creations 100% Orange and Grapefruit Juice ™
  • 20 prunes
  • 20 PC® Dried Apricots
  • ½ cup (125 mL) PC® Dried Cranberries
  • 4 cinnamon sticks

Method:

  1. In a medium pot stir all the juice, prunes, apricots and dried cranberries together. Submerge cinnamon sticks.
  2. Bring to the boil, cover, reduce the heat to low and simmer for 10 min. Remove from heat and let sit for 20 minutes.
  3. Store in the fridge for up to 1 week.

Courtesy Mairlyn Smith, www.mairlynsmith.com

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Rose Reisman’s miniature lasagnas

BT Toronto | posted Friday, Jan 10th, 2014

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Rose Reisman’s miniature lasagnas

Makes 6 servings

Preparation time 20 minutes 

Cooking time 40 minutes 

Ingredients:

Sauce

  • 1 tsp (5 mL) vegetable oil
  • 1 cup (250 mL) diced onions
  • 1½ tsp (7.5 mL) crushed garlic
  • 6 oz (175 g) lean ground beef
  • 1 tsp (5 mL) dried basil
  • 1 bay leaf
  • pinch of salt and pepper
  • 1¾ cups (435 mL) homemade or store-bought tomato sauce

Cheese mixture

  • 1 cup (250 mL) reduced-fat ricotta cheese (8 oz/250 g)
  • ½ cup (125 mL) grated
  • part-skim mozzarella cheese (1½ oz/45 g)
  • 1⁄3 cup (80 mL) grated Parmesan cheese (1¼ oz/40 g)
  • 1 egg
  • 3 Tbsp (45 mL) 2% milk
  • pinch of salt and pepper

Lasagnas

  • 36 small wonton sheets
  • 1⁄3 cup (80 mL) grated part-skim mozzarella cheese (1 oz/30 g)
  • chopped fresh basil or parsley

Method:

  1. Preheat the oven to 375°F (190°C). Spray a 12-cup muffin tin with vegetable oil.
  2. To make the sauce In a saucepan, add oil and sauté onions and garlic for 5 minutes. Add the beef, basil, bay leaf and salt and pepper and sauté just until beef is cooked, breaking up with the back of a wooden spoon. Add the tomato sauce, cover and simmer for 15 minutes. Set aside.
  3. To make the cheese mixture Combine the ricotta, mozzarella and Parmesan cheeses, egg, milk and salt and pepper in a bowl.
  4. To assemble the lasagnas Place two wonton sheets into the bottom of each muffin cup, overlapping to cover the entire surface. Add half the cheese mixture overtop of the wontons. Then add half the sauce.
  5. Place the last 12 wonton sheets overtop, pressing down gently. Add the remaining cheese mixture and sauce and sprinkle with the mozzarella cheese.
  6. Bake for 20 to 25 minutes until wontons are crisp. Let cool for 10 minutes, then remove carefully with a knife. Garnish with basil.

Source: The Best of Rose Reisman (Whitecap Books), Rose Reismanwww.rosereisman.com

513LBw+wV7L._SL500_AA300_

Click to buy on Amazon.ca.

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Raw Reset: Start your day with raw food

BT Toronto | posted Wednesday, Jan 8th, 2014

Almond milk

Ingredients:

  • 1 C Almonds, soaked at least 6 hours
  • 4 C water
  • 2 dates
  • 2 t vanilla

Method:

Drain almonds from soaking water. Add to blender with water, dates and vanilla. Process for 2 minutes. Strain through nutmilk bag. You can save the remaining pulp, dehydrate it and use it as flour for other recipes. ALTERNATIVE: 4 Cups water & 2 T raw nut butter

Chia seed pudding for one

Ingredients:

  • 1 cup fresh almond milk or coconut milk
  • 3 tbsp chia seeds
  • 1 banana mashed (keep 3 slices for garnish)
  • 1 tsp vanilla
  • pinch salt

Method:

Combine all ingredients in a large bowl and mix well. Let sit for at least 30 minutes to an hour and then mix again. Serve in a glass dish with sliced banana and sprinkle with cinnamon. Serve with a side on tropical fruit.

Green powder smoothie for one

Ingredients:

  • ½ cup coconut water
  • 2-3 Frozen Bananas (very frozen) chopped up
  • ½ cup another frozen tropical fruit (mango, peaches, pineapple or berries)
  • 5 leaves of kale or lettuce
  • 2 Tbsp fresh cilantro (4-5 sprigs)
  • 1 Tbsp maca
  • 1 tsp bee pollen
  • 1 tsp spirulina

Raw oatmeal

Ingredients:

  • ½ C raw oats
  • ½ C almond or coconut milk
  • ¼ raisins
  • 1 apple, shredded
  • 1 banana mashed

*Coconut flakes to garnish

Method:

  1. Mash banana well in bowl
  2. Add in remaining ingredients, stirring well. Let sit and garnish with coconut before serving.

Courtesy Meghan Pearson, www.meghanpearson.cawww.haciendadelsolcr.com

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Mini chocolate banana flax cakes

BT Toronto | posted Monday, Oct 7th, 2013

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These cakes are soft and dense and have a wonderful rich, dark chocolate flavor, with none of the hidden ingredients or unhealthy fats of traditional desserts.

Mini chocolate banana flax cakes

Makes 6 small cakes

Ingredients:

  • One 1⁄2-cup (125 mL) ramekin, lined with plastic wrap
  • 1 1⁄2 cups chopped bananas
  • 1⁄2 cup raw agave nectar
  • 2⁄3 cup raw cacao powder
  • Dash raw vanilla extract
  • 1 3⁄4 cups ground flax seeds

Method:

  1. In a food processor fitted with the metal blade, combine bananas, agave nectar, cacao powder and vanilla. Process until smooth, stopping motor to scrape down sides of work bowl as necessary. Transfer to a bowl.
  2. Add ground flax seeds and mix well. Cover and set aside for 10 minutes to allow seeds to absorb the liquid and swell.
  3. Using a 1⁄2-cup (125 mL) measure, scoop mixture into prepared ramekin and, using your fingers, gently press to distribute evenly. Turn ramekin over onto a serving plate and tap on the bottom to release cake. Repeat until all of the mixture has been used. Serve immediately or cover and refrigerate for up to 3 days.

Courtesy Robert Rose Inc., www.robertrose.ca 

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Beet salsa

BT Toronto | posted Thursday, Sep 26th, 2013

beetsalsa-featured

Beet salsa

Serves 4-6

Ingredients:

  • 3 beets, peeled & chopped into small cubes from Cook Once
  • 1 whole Jalapeno pepper, seeded & finely chopped
  • 1/2 whole red onion, chopped
  • 1/2 cups fresh cilantro, chopped
  • 2-1/2 tblsps lime juice
  • 2 tsps honey
  • 1/2 tsp salt

Method:

  1. Place beets into a large bowl and add jalapeno pepper, red onion, and cilantro.
  2. In a small bowl, whisk together lime juice, honey and salt.
  3. Add liquid mixture to beet mixture and fold to combine.
  4. Refrigerate for 30 minutes prior to serving.

Courtesy Marlene MacPherson, www.rogerstv.com/marlenesharvest

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Beet pesto pasta

BT Toronto | posted Thursday, Sep 26th, 2013

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Beet pesto pasta

Serves 4-6

Ingredients:

  • 16 large purple beets, top trimmed
  • 3 cloves garlic, peeled
  • 1/2 cup shelled pistachios
  • 1/4 cup fresh lemon juice
  • 1/4 cup olive oil
  • 1 cup Parmesan cheese, finely grated
  • sea salt
  • 1 lb dry spaghetti

Method:

  1. Bring a medium pot of water to a boil. Add the beets. Boil until fork tender.
  2. Drain the beets (but reserve 1/2 cup of beet juice/water for produce two) and peel them, the skins will come away easily. Chop into quarters, reserving 3 beets chopped for Produce One and 10 beets chopped for Produce Two. Place remaining beets in the bowl of a food processor. Add the garlic, pistachios, lemon juice and olive oil and pulse until smooth. Add the Parmesan and continue pulsing until you have a smooth thick spread.
  3. Using the same pot, fill again with water then add salt to the water; bring to a boil. Add the spaghetti and cook to al dente. Drain when done and toss with pesto. Serve immediately.

Courtesy Marlene MacPherson, www.rogerstv.com/marlenesharvest

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How to Feed a Family: Orange chocolate mini muffins

BT Toronto | posted Tuesday, Sep 10th, 2013

muffins-featured

How to Feed a Family: Orange chocolate mini muffins

Ingredients: 

  • 1 ¾ whole wheat pastry flour
  • ½ cup cocoa pwdr
  • 1 ½ tsp baking pwdr
  • ½ tsp chia pwdr
  • ¼ tsp salt
  • ½ cup unsalted butter, room temp
  • ½ cup brown sugar packed
  • 2 lg eggs
  • 2/3 cup plain yogurt
  • ½ cup orange juice (pulp free)
  • 1 tsp vanilla extract
  • ½ cup mini milk chocolate chips

Method:

  1. Preheat oven to 350 degrees. Lightly grease or line mini muffin tin
  2. In a medium size bowl, whisk together the flour, cocoa pwdr,baking pwdr,chia pwdr and salt. Set aside.
  3. Using an electric  mixer,cream the butter with the sugar. Add the eggs, yoghurt,orange juice and vanilla. Mix on low until combined. Slowly add the flour mixture to these wet ingredients. Once well mixed, stir in chocolate chips.
  4. Fill each muffin cup, leaving ¼ inch  from the rim. Bake on centre rack for 25-30 min, or until a toothpick inserted into the centre comes out clean. Let cool in tin.

Courtesy Ceri Marsh and Laura Keogh, www.sweetpotatochronicles.com

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