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


Brussels Sprouts Sliders

BT Toronto | posted Tuesday, Nov 21st, 2017



  • 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


  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: ,

Phyllo pastry stuffed with chicken and leeks

BT Toronto | posted Tuesday, Nov 12th, 2013


Phyllo pastry stuffed with chicken and leeks


  • 1 roasting chicken, cooked
  • 1 tsp dried oregano
  • Fresh cracked pepper
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 5 cups white button and Cremini mushrooms, quartered
  • Fresh thyme, chopped
  • Pinch of salt
  • ¼ cup white wine
  • 2 tbsp olive oil
  • 1 shallot, minced
  • 2 leeks, white and pale green parts, thinly sliced
  • Pinch of salt
  • 1 cup feta cheese, crumbled


  1. Remove the skin from the roasting chicken and discard. Remove the meat from the bones and chop into small pieces.  Transfer to a large bowl and season with oregano and fresh cracked pepper. Set aside.
  2. Heat the olive oil and butter in a large saucepan over medium-high heat.  Add the mushrooms, thyme and a pinch of salt.  Once the mushrooms start to release liquid, add the wine. Reduce the heat to medium and cook until the all of the liquid has evaporated.  Remove from heat and transfer to the bowl with the chicken.
  3. Heat the olive oil in the same saucepan over medium heat.  Add the shallot, leeks and pinch of salt.  Cook until the shallots and leeks are soft, about 5 minutes.  Remove from heat and transfer to the bowl with the chicken.  Set aside to cool.
  4. Add the crumbled feta cheese to the cooled filling and mix.  Your filling is now complete and ready to be added to the phyllo pastry.
  5. Melt 1/2 cup butter in a small saucepan over low heat.  Remove from the heat and skim away any foam.  Use only the clarified butter and avoid the white milk solids that have settled on the bottom of the pan.
  6. Gather two of the phyllo sheets and cover the remaining sheets with a damp cloth to avoid drying out.  Lay the two sheets of phyllo along the bottom of a 9-x13-inch (33×23 cm) shallow baking dish.  Allow the sheets to overlap in the center of the pan and the excess to hang over the sides of the pan.  Brush the sheets lightly with some of the melted butter.  Arrange another six sheets of phyllo in the same manner, brushing each sheet with melted butter.  Add the filling and spread it evenly in the pan.
  7. Gather the excess phyllo pastry hanging over the sides of the pan and fold over to enclose the filling.  Brush each layer with melted butter.  Lay the remaining two layers of phyllo pastry on the very top and allow the phyllo to wrinkle and fold to create a ruffled top. Brush with melted butter.  Cover in plastic wrap and refrigerate for 30 minutes.
  8. Remove from the refrigerator and lightly sprinkle the top of the pastry with water.  Place in the middle of a preheated oven and bake at 350°F (180°C) until golden brown and crispy, about 45 minutes.  Cut into serving pieces and serve warm or cold.

Courtesy 3 Greek Sisters

Tags: , , , , , , , ,