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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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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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How to Feed a Family: Glazed green vegetables

BT Toronto | posted Tuesday, Sep 10th, 2013

glazedgreen-featured

How to Feed a Family: Glazed green vegetables

Ingredients:

  • 1 bunch asparagus trimmed
  • 2 handful green beans trimmed
  • 3tbsp butter
  • 2 tbsp sugar
  • Salt pepper
  • 1 cup peas (frozen are fine)

Method:

  1. Place the asparagus and beans in a medium-sized frying pan.
  2. Add enough water to not quite cover the veggies.
  3. Add the butter, sugar and a pinch salt and pepper. Place lid on top.
  4. Simmer over med heat until the veggies are almost tender, 3 min.
  5. Add Peas and cook for 1 min. Shake pan so everything gets covered in the glaze. Check the beans to see if they’re tender as you like and serve.

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

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How to Feed a Family: Corn pancakes

BT Toronto | posted Tuesday, Sep 10th, 2013

corncakes-featured

How to Feed a Family: Corn pancakes

Ingredients:

  • 1 cup frozen corn
  • 2 eggs
  • 2 cups buttermilk
  • 2 tbsp vegetable oil
  • 1 ½ cups cornmeal
  • ½ cup all purpose flour
  • 1tsp baking soda
  • 1 tsp baking powder
  • 1tsp salt
  • 1tsp sugar
  • 4 scallions trimmed and chopped from white to beginning of green

Method:

  1. Pour frozen corn into small bowl and set aside to thaw. Separate the eggs and whip up whites into soft peaks
  2. In another bowl, mix the egg yolks with buttermilk and oil
  3. In yet another bowl, mix together cornmeal, flour, baking soda, baking pwdr,salt and sugar.
  4. Add the egg yolk mixture to dry ingredients and stir to combine. Stir in thawed corn and scallions. Gently fold in the egg whites. Allow batter to stand for 10 min before cooking.
  5. Heat small amount of vegetable oil in a large frying pan over medium heat. Pour ¼ cup of batter for each pancake in to hot pan, allow bubbles to form along the edges of the pancakes, flip and cook for a couple of minutes. Serve with tzatziki and salsa.

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

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