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Recipes

Banana-Pear Muffins

BT Toronto | posted Thursday, Aug 17th, 2017

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Banana-Pear Muffins

Makes 12  

Ingredients:

  • 1 ½ cups whole-wheat flour
  • ¾ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¼ teaspoon dry ginger or cardamom
  • 2 large very ripe bananas
  • 2/3 cup brown sugar
  • 1/3 cup canola oil
  • 1 egg
  • 1 teaspoon vanilla
  • 2/3 cup buttermilk (well-shaken before measuring)
  • 1 ripe pear, unpeeled, diced
  • Turbinado sugar (optional)

Directions:

  1. Preheat the oven to 400F. Line a muffin tin with paper liners, or grease tin wells well with baking spray.
  2. Whisk flour with baking powder, baking soda, salt and ginger in a large bowl.
  3. In a separate bowl, mash bananas very well. Stir in sugar, oil, egg and vanilla. Stir in buttermilk.
  4. Add liquid mixture into flour mixture. Using a rubber spatula, stir until just combined.
  5. Before mixture is fully incorporated, add pear and stir just 3 or 4 more times or until barely combined. Immediately spoon or scoop into prepared tin. Sprinkle each muffin with a little turbinado sugar.
  6. Bake 5 min then reduce heat to 350F and bake another 20 to 25 min, or until tops are golden and a cake tester inserted into the centre of a muffin comes out clean. Let cool in the pan for 10 min then transfer to a rack to cool completely.
  7. Make ahead: Freeze cooled muffins in zip-lock bags for up to 4 weeks. Thaw at room temperature.

Recipes by Claire Tansey.

Clairetansey.com

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Cheesy Chicken Freezer Burritos

BT Toronto | posted Thursday, Aug 17th, 2017

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Cheesy Chicken Freezer Burritos

Makes 12

Ingredients:

  • 2 cups cooked brown rice
  • 398-mL can refried beans (1 ¾ cups)
  • 341-mL can no salt added corn kernels (1 ½ cups)
  • 1/3 cup chopped pickled jalapenos (optional)
  • 1 rotisserie chicken, meat removed and shredded (about 4 cups)
  • 1 cup salsa
  • 12 large flour tortillas (white or whole wheat)
  • 2 cups shredded cheddar-mozzarella
  • Guacamole and sour cream (optional)

Directions:

  1. Stir rice, refried beans, corn and pickled jalapenos together in a large bowl.
  2. Toss chicken with salsa in another bowl.
  3. One at a time, lay a tortilla on the counter. Smear about 1/3 cup bean-rice mixture horizontally across the middle of the tortilla (leaving the edges clear).
  4. Top with about 1/3 cup chicken-salsa mixture. Sprinkle with about 3 tablespoons cheese.
  5. Fold in the sides then roll up the burrito, making sure no filling escapes. Wrap tightly in aluminum foil. Repeat with remaining ingredients.
  6. Freeze until solid. To reheat, remove foil and wrap in a damp paper towel. Cook in the microwave 2 to 3 min or until piping hot.
  7. Serve with guacamole and sour cream if you like.

Recipes by Claire Tansey.

Clairetansey.com

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Classic Irish shepherd’s pie

BT Toronto | posted Monday, Dec 14th, 2015

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Classic Irish shepherd’s pie

Ingredients:

  • Lamb Shoulder or Chuck Beef – ground 1kg
  • Carrots – peeled and paysanne (medium dice) 1cup
  • Celery – peeled and paysanne (medium dice) 1cup
  • Onions – peeled and paysanne (medium dice) 1cup
  • Roma Tomatoes – peeled and medium dice 2cups
  • Fresh or Frozen Peas 1cup
  • Tomato Paste 3tbsp
  • Garlic Cloves – peeled and fine chop 3pc
  • Fresh Rosemary – Leaves stripped and fine chop 2pc
  • Beef Stock 250ml
  • Red Wine 250ml
  • Extra Virgin Olive Oil 1tbsp
  • Unsalted Butter 1tbsp
  • Flaked Sea Salt taste
  • Fresh Ground Black Pepper taste

For topping

  • Russet Potatoes 1.5kg
  • Fresh Parsley – leaves stripped and fine chop 3pc
  • Whole Milk 500ml
  • Unsalted Butter 3tbsp
  • Bay Leaves 3pc
  • Flaked Sea Salt taste
  • Fresh Ground Black Pepper taste

Method:

  1. Begin with a heavy bottom pan or Dutch oven, heat oil over medium-high heat
  2. Add lamb and rosemary, season with salt and pepper, sauté, turning occasionally until golden brown, remove meat
  3. Add carrots, celery, onion, and garlic, season with salt and pepper, sauté until golden brown
  4. Move vegetables to one side of pan, add tomato paste to the bottom, sauté until browned
  5. Deglaze pan with wine, reduce until almost dry, add lamb, tomatoes, and stock
  6. Reduce heat to low, continue to reduce until rich consistency, check seasoning, remove from heat, add peas
  7. Position the rack in the middle of the oven, preheat convection oven to 375°F (190°C)
  8. Drop large dollops of potato mixture over the meat mixture evenly with lots of hills and valleys
  9. Bake for 45 minutes or until golden brown and slightly crisp on top, filling bubbling at edge
  10. Begin with potatoes in a large stock pot covered with cold water, seasoned with salt and bay leaves
  11. Bring to boil, reduce to simmer, cook until potatoes are knife tender, remove, cool slightly, peel, discard bay leaves
  12. Pass potatoes through a ricer or food mill into stockpot, add butter, milk, and parsley, fold together until smooth
  13. Adjust consistency by adding more milk if necessary, season with salt and pepper
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Chef Devan’s gourmet grilled cheese

Cityline | posted Monday, Dec 7th, 2015

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What takes these grilled cheese sandwiches to the next level are the condiments — like sliced mango and homemade smoked ketchup — and a mix of cheeses!

Mango, Brie and aged cheddar grilled cheese with green onion pesto and smoked tomato ketchup

Makes 4 sandwiches

Ingredients:

  • 1 semi-firm mango, peeled and sliced
  • 2 cups aged cheddar, grated
  • 8 slices Brie
  • 8 slices of white rye bread
  • Unsalted butter

Green onion pesto

  • One bunch green onions, stems removed, rough-chopped
  • Juice and zest of 1 lemon
  • 1/2 cup vegetable oil
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup grated Parmesan
  • 1/4 cup pine nuts
  • 1 clove garlic
  • 1 tsp salt
  • 1/2 tsp freshly-cracked black pepper

Ketchup

  • 4 tomatoes
  • 1 tbsp tomato paste
  • 1/2 red onion, chopped
  • 1 cloves of garlic, minced
  • 1/4 cup red wine vinegar
  • 1/4 cup apple cider vinegar
  • 1/2 cup sugar
  • 1 tbsp vegetable oil
  • 1/4 tsp liquid smoke
  • 2 tsp sea salt
  • 1 tsp fresh-cracked black pepper

Method:

In a pot on medium heat, add vegetable oil. Add onions, salt and pepper and caramelize onions for approximately 10 minutes. Add garlic and stir for 1 minute before adding all other ingredients. Stir ketchup often and reduce for approximately 10 minutes until it becomes thick. Blend and pass through a fine sieve. Ketchup can be stored in the fridge for up to 10 days.

Blend all ingredients for the green onion pesto until incorporated. Store in the fridge up to one week.

Brush 4 slices of bread with 1 tablespoon of pesto each, then lay cheddar, mango, Brie and more cheddar evenly across all 4 slices. Cover with 4 slice of bread.

In a large frying pan on medium-low heat, add enough butter to lightly coat the pan. Place as many sandwiches as can fit in pan and brush tops with butter. Brown sandwiches for approximately 3-4 minutes a side until cheese melts. Repeat with remaining sandwiches.

Remove and serve with ketchup.

 

Blueberry, balsamic and havarti grilled cheese with garlic-basil mayo

Makes 4 sandwiches

Ingredients:

  • 1 cup blueberries
  • 2 tbsp balsamic vinegar
  • 2 tbsp brown sugar
  • 1 tsp lemon zest
  • 4 slices of Havarti
  • 8 slices of egg bread

Aioli

  • 1/2 clove garlic
  • 4 basil leaves
  • 1/2 cup mayonnaise

Method:

For aioli, blend ingredients in a blender and remove to an appropriate vessel, ideally a squeeze bottle.

In a sauce pan on medium heat, add blueberries, balsamic vinegar and brown sugar. Cook for approximately 5-7 minutes until all ingredients combine well. Finish with lemon zest.

Place 4 slices of bread on a clean surface, and add 1 slice of Havarti, 2 tablespoons of blueberries, and top with a sprinkling of white cheddar. Cover with four more slices of bread.

In a large frying pan on medium-low heat, add enough butter to lightly coat. Place as many sandwiches as can fit in pan and brush tops with butter. Brown sandwiches for approximately 3-4 minutes a side until cheese melts. Repeat with remaining sandwiches.

 

French onion soup grilled cheese

Ingredients:

  • 1 baguette
  • 2 cups Gruyère, grated
  • Unsalted butter

Onions

  • 2 yellow onions, finely sliced
  • 1 clove garlic, minced
  • 3 tbsp butter
  • 1 tbsp vegetable oil
  • 1 tsp fresh thyme leaves
  • 1/4 cup beef stock
  • 1/4 cup red wine
  • 2 tsp parsley, finely chopped

Method:

In a large sauce pan or medium pot on high heat, add butter and oil. When butter begins to bubble, add onions and cook until golden brown. Add garlic and cook for one more minute. Add thyme, beef stock and red wine and reduce heat to medium-low. Cook until the onions take on a deep brown colour, approximately 15-20 minutes. Remove from heat, stir in parsley and allow to cool.

Slice baguette into half-inch slices. Cover half of the slices with Gruyère, 1-2 tablespoons of onions and more Gruyère. Cover with the rest of the slices of bread.

In a large frying pan on medium-low heat, add enough butter to lightly coat. Place as many sandwiches as can fit in pan and brush tops with butter. Brown sandwiches for approximately 3-4 minutes a side until cheese melts. Repeat with remaining sandwiches.

Courtesy Devan Rajkumar
@chefdevan

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Supper nachos

Today's Parent | posted Monday, Nov 16th, 2015

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Preparation time: 30 minutes

Total time: 35 minutes

Makes: 6 adult servings

Supper nachos

Ingredients

  • 8 whole-grain tortillas
  • 4 tsp canola oil, divided
  • 1/2 540-mL can navy beans, drained and rinsed
  • 1 garlic clove, minced
  • 2 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 1 454-g pkg lean ground turkey
  • 1 156-mL can tomato paste
  • 1/2 cup water
  • 1 cup grated Monterey Jack cheese
  • 1 cup shredded iceberg lettuce
  • 1/2 cup sour cream
  • 1 tomato, diced
  • 1 green onion, thinly sliced
  • 1/4 cup cilantro

Directions

    1. Position racks in top and bottom thirds of oven. Preheat to 400F. Brush both sides of tortillas with 3 tsp oil. Stack tortillas and slice into 8 wedges. Arrange on 2 baking sheets. Bake in top and bottom thirds of oven, switching and rotating sheets halfway through, until crisp and golden, 8 to 10 min. Transfer to a rack to cool. Preheat broiler.
    2. Mash beans with a potato masher in a medium bowl. Heat a medium non-stick frying pan over medium-high. Add remaining 1 tsp oil, then garlic, chili powder, cumin and salt. Stir until fragrant, 30 sec. Crumble in turkey. Cook, breaking meat up with a fork, until it’s no longer pink, 4 to 5 min. Add tomato paste, water and mashed beans. Cook until warmed through, about 2 min.
    3. Divide tortilla chips between 2 large casserole dishes or transfer all to a baking sheet. Spread tortillas out in one layer if possible. Spoon turkey mixture evenly over chips, then sprinkle with cheese.
    4. Broil in top third of oven just until cheese melts, 1 min. Serve topped with lettuce, sour cream, tomato, green onion and cilantro.

Originally published in the Today’s Parent January 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen powered by GE.

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Slow-cooker French onion soup

Chatelaine | posted Tuesday, Nov 3rd, 2015

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INGREDIENTS

INSTRUCTIONS

  1. COMBINE onions with butter and salt in slow cooker insert. Season with fresh pepper. Cover and cook on high until onions are soft and dark brown, about 6 hours.
  2. STIR in flour until well combined. Stir in vermouth. Scrape up brown bits from bottom. Add broth and water. Cover and continue cooking on high for 1 1/2 hours.
  3. POSITION rack in top third of oven. Preheat broiler. Cut bread into 8 slices, each 1/2 in. thick. Butter both sides and place on a baking sheet. Broil until lightly golden, about 1 min per side.
  4. ARRANGE 4 oven-safe soup bowls on a baking sheet. Ladle soup into bowls. Top each with 2 toasts. Sprinkle with cheese. Broil until cheese is bubbly, 2 to 4 min.
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Apple cider turkey pot pie

Chatelaine | posted Tuesday, Oct 13th, 2015

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PREP 15 MIN | TOTAL 45 MIN | SERVES 6

INGREDIENTS

  • 2 tbsp cornstarch
  • 2 cups apple cider, divided
  • 1 sweet potato, peeled and cut into 1/2-in. cubes
  • 1 onion, chopped
  • 1/4 cup 35% cream
  • 2 tbsp Dijon mustard
  • 1/2 tsp dried sage
  • 1/2 tsp salt
  • 1 kg skinless, boneless turkey breast, cut into 1/2-in. cubes
  • 1 cup frozen peas, thawed
  • 1/2 450-g pkg frozen puff pastry, preferably President’s Choice
  • 1 egg yolk, beaten

INSTRUCTIONS

  1. PREHEAT oven to 400F.
  2. STIR cornstarch with 1/4 cup apple cider in a small bowl. Set aside.
  3. COMBINE sweet potato with remaining cider and onion in a pot. Boil, covered, until potato is tender, 12 to 15 min.
  4. STIR cornstarch mixture and add to pot along with cream, Dijon, sage and salt. Stir often, until sauce thickens, 2 to 3 min. Stir in cubed turkey breast and peas.
  5. SCRAPE turkey filling into a 9×13-in. baking dish. Top with puff pastry, stretching dough to cover dish. Using the tines of a fork, press edges of dough against rim of dish, or fold into the sides. Brush egg yolk over pastry. Cut several slits in the top to let steam escape.
  6. BAKE in centre of oven until crust is golden-brown, 15 to 20 min.
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Eggs Benedict casserole

BT Toronto | posted Friday, Oct 9th, 2015

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This is a great idea for brunch, a time-saver when you are having the family over and it is a great twist on a classic dish, courtesy of our friends at the Egg Farmers of Canada!

Eggs Benedict casserole

Ingredients:

  • 2 cups (500 mL) chopped ham
  • 6 English muffins, cubed
  • 6 eggs
  • 1 1/4 cups (315 mL) milk
  • 1/2 tsp (2.5 mL) each dry mustard and paprika
  • 1/4 tsp (1.25 mL) freshly ground pepper

Hollandaise Sauce

  • 3 egg yolks
  • 1/4 tsp (1.25 mL)dry mustardDash hot sauce
  • 4 tsp (20 mL)lemon juice
  • 1/2 cup (125 mL)salted butter, melted and hot
  • Pinch paprika (optional)

Method:

  1. Place 1 cup (250 mL) of the ham on the bottom of a greased 8 inch square (2 L) baking dish. Top with English muffin and scatter remaining ham overtop.
  2. In a bowl, whisk eggs, milk, dry mustard, paprika and pepper. Pour over top of English muffins and ham. Cover and refrigerate overnight.
  3. Preheat oven to 350°F (180°C). Bake until tester comes out clean, 60 to 70 minutes.

Hollandaise Sauce

  1. Meanwhile, in blender combine egg yolks, dry mustard, hot sauce and lemon juice. With blender running, slowly pour in the butter in a steady stream. Blend until thickened, 5 to 10 seconds. If sauce is too thick, add 1 to 2 tbsp hot water.
  2. Serve over casserole. Sprinkle with paprika, if desired.

Courtesy Egg Farmers of Canada
www.eggs.ca

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Cod cakes

Cityline | posted Tuesday, Sep 29th, 2015

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Mairlyn Smith came up with this recipe after a recent trip to Newfoundland — a creative use for leftover potatoes. Plus, kids will love the mild cod flavour. Serve with tartar sauce, if desired.

Cod cakes

Makes 12 servings or 24 cod cakes

Ingredients:

2 slices bacon, chopped into 1/4-inch pieces
2 medium onions, diced
1 1/4 lbs cooked cod to equal 2 cups (500 mL) flaked, cooked cod
2 lbs russet potatoes, about 4 large, mashed to equal 4 cups (1 L) mashed
1 tsp (5 mL) iodized salt
1/2 tsp (2 mL) pepper
1 1/2 cups (375 mL) fine bread crumbs (I used whole wheat panko.)

Method:

In a medium skillet over medium heat, fry bacon until crispy, remove from pan and drain on a paper towel.

Add onion and sauté until well browned about five to eight minutes. Add salt and pepper.

In a large bowl, mix together flaked, cooked cod, mashed potatoes and cooked onion. Crumble bacon in and lightly mix together.

Place bread crumbs into a shallow bowl.

Using a half-cup measuring cup, scoop the mixture into the cup, shake out into your hand and form into a patty.

Gently press into the breadcrumbs.

Heat a large skillet over medium heat and add oil. Place fish cakes into hot oil and cook over medium heat until golden to medium brown on both sides.

Courtesy Mairlyn Smith
@MairlynSmith

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