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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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Strawberry cream cheese half moons

BT Toronto | posted Wednesday, May 27th, 2015

strawberrycreamcheesehalfmoons

This yummy portable dessert uses fresh Ontario Strawberries.  It is best served the same day it is made.

Preparation Time: 40 minutes
Baking Time: 25 minutes
Makes 12

Strawberry cream cheese half moons

Ingredients:

  • 1 cup (250 mL) diced hulled Ontario Strawberries
  • 2 tbsp (25 mL) granulated sugar
  • 1 tsp (5 mL) cornstarch
  • 3 oz (90 g) cream cheese, softened
  • 1/4 cup (50 mL) icing sugar
  • 1/2 tsp (2 mL) vanilla
  • 1-1/2 pkg (700 g, total) frozen puff pastry (3 pre-rolled sheets), thawed
  • 1 Ontario Egg Yolk
  • Garnish: Granulated and icing sugars

Method:

  1. Combine strawberries, 2 tbsp (25 mL) granulated sugar and cornstarch. Set aside.
  2. Combine cream cheese, 1/4 cup (50 mL) icing sugar and vanilla; mix well with wooden spoon until smooth. Set aside.
  3. On lightly floured surface, roll each pastry sheet into 10-inch (25 cm) square (if necessary). Using 4-inch (10 cm) round cutter, cut out 12 rounds (4 rounds from each sheet). Arrange on parchment paper-lined baking sheets.
  4. In small bowl, beat egg yolk with 1 tsp (5 mL) water; brush over edge of each round. Dollop heaping teaspoon cream cheese mixture in centre of each. Top with scant tablespoon strawberry mixture. Fold in half to form half-moon shape; pinch edges to seal.
  5. Garnish: Lightly brush each pie with egg wash; sprinkle with a little granulated sugar. With tip of paring knife, cut steam vents in centre of each.
  6. Bake in 375°F (190°C) oven for about 25 minutes or until golden brown. Let cool slightly on baking sheets then place on cooling racks. Sprinkle with icing sugar.

Courtesy Foodland Ontario

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Indonesian-style pork kebabs

BT Toronto | posted Monday, Jun 23rd, 2014

porkkebab-featured

Indonesian-style pork kebabs

Yield: Serves 8
Cooking Time: 10 minutes

Ingredients:

  • 2 lbs (1 kg) Ontario pork loin, boneless, cut in 1-inch (2.5 cm) cubes
  • 1/4 cup (50 mL) smooth peanut butter
  • 1 tbsp (15 mL) brown sugar
  • 2 green onions, finely chopped
  • 1/4 cup (50 mL) dry sherry
  • Juice from half lemon
  • 1 tsp (5 mL) each coriander, cumin, salt
  • 1/2 tsp (2 mL) ground black pepper
  • 1/4 tsp (1 mL) cayenne pepper

Method:

  1. Place pork in a non-metal sealable container. Combine remaining ingredients and mix well. Pour over pork and toss to coat well. Cover and marinate 2 hours or overnight in the refrigerator.
  2. If using bamboo skewers, presoak in water 1 hour. Thread pork on skewers with 1/4 inch (6 mm) space between cubes.
  3. Preheat barbecue on high; reduce temperature to medium. Place skewers on grill; close barbecue cover and grill 10 to 12 minutes, turning often. Serve over rice or in pita breads.

Courtesy Emily Richards, www.ontariopork.on.ca

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Quinoa and grilled asparagus salad

BT Toronto | posted Monday, May 26th, 2014

asparagusquinoa-featured

Quinoa, native to South America, is combined with Ontario grilled vegetables in this easy-to-prepare salad bursting with refreshing flavour. This vegetarian salad is a great option for brunch and outdoor celebrations, as a main dish salad or as a side salad to accompany grilled meat, chicken or fish.

Quinoa and grilled asparagus salad

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Serves 6 to 8

Ingredients:

  • 1 cup (250 mL) quinoa, rinsed
  • 1 lb (500 g) Ontario Asparagus, trimmed
  • 1 Ontario Greenhouse Sweet Pepper (any colour), seeded    and quartered
  • 1 large Ontario Onion, cut into 1/2-inch (1 cm) thick slices
  • 2 tbsp (25 mL) vegetable oil
  • 1 can (19 oz/540 mL) chickpeas, drained and rinsed
  • 1/2 cup (125 mL) chopped flat-leaf parsley
  • 1 tsp (5 mL) grated orange rind
  • 1/4 cup (50 mL) orange juice
  • 1 tbsp (15 mL) Ontario Liquid Honey
  • 1 tbsp (15 mL) each red wine vinegar and Dijon mustard
  • 1 small clove garlic, finely minced
  • 1/4 tsp (1 mL) each salt and pepper

Method:

  1. In medium saucepan, bring quinoa and 2 cups (500 mL) water to boil; reduce heat to low, cover and simmer 15 minutes or until most of the water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Place in serving bowl; let cool.
  2. Meanwhile, place asparagus, sweet pepper and onion on rimmed baking sheet; brush with 1 tbsp (15 mL) of the oil. Place vegetables directly on greased grill over medium-high heat; close lid and grill, turning occasionally, until tender-crisp and lightly marked, 5 to 10 minutes, transferring back to baking sheet as they are done.  Let cool slightly. Cut into bite-size pieces; stir into quinoa along with chickpeas and parsley.
  3. In small bowl, whisk together remaining oil, orange rind and juice, honey, vinegar, mustard, garlic, salt and pepper; pour over quinoa mixture and toss to coat. Serve at room temperature.

Tips: For a Brazilian flair, substitute black beans for chickpeas. For a Chilean twist, use cilantro instead of parsley.

Courtesy Mairlyn Smith/Foodland Ontario, www.foodlandontario.ca

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Grilled asparagus and South American pepper sauce

BT Toronto | posted Monday, May 26th, 2014

asparaguspepper-featured

Chilean Pebre sauce is low fat, easy to make and adds just the right zip.  Choose uniform asparagus stalks for easier timing on the grill.  Serve hot or at room temperature.  The sauce is also good with grilled meats or fish.

Grilled asparagus and South American pepper sauce

Preparation Time: 5 minutes
Standing Time: 30 minutes
Cooking Time: 5 to 10 minutes
Serves 4

Ingredients:

  • 1/2 cup (125 mL) minced Ontario Greenhouse Sweet Red Pepper
  • 1/4 cup (50 mL) minced onion
  • 1/3 cup (75 mL) minced fresh cilantro or parsley
  • 3 tbsp (45 mL) olive oil
  • 1 tbsp (15 mL) each water and white vinegar
  • 2 cloves garlic, crushed
  • 1 tsp (5 mL) dried oregano
  • 1/8 tsp (0.5 mL) hot red pepper flakes or smoked paprika
  • 1/4 tsp (1 mL) each salt and pepper
  • 1 lb (500 g) Ontario Asparagus, trimmed

Method:

  1. In small bowl or measuring cup, mix red pepper, onion, cilantro, 2 tbsp (25 mL) of the olive oil, water, vinegar, garlic, 1/2 tsp (2 mL) of the oregano, hot pepper flakes, salt and pepper; cover and let stand at least 30 minutes or refrigerate overnight.
  2. Mix remaining oil and oregano; brush on asparagus to coat well.  Place asparagus in grill basket or directly on grill over medium-high heat.  Close cover and grill, turning with tongs, for 3 to 5 minutes each side, or until just tender.  Place in shallow serving dish; top with sauce. Serve hot or at room temperature.

Courtesy Mairlyn Smith/Foodland Ontario, www.foodlandontario.ca

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