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Recipes

Raw pad Thai

BT Toronto | posted Monday, Sep 28th, 2015

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Raw Pad Thai

Toss and serve below ingredients.

  • 4-5 cups shredded zucchini
  • 2-3 cups of shredded carrots
  • 1 cup shredded red cabbage
  • 1 sliced red bell pepper
  • 1-2 cups of sliced mushrooms
  • 1 cup bean sprouts
  • Half a cup chopped cilantro
  • 1 cup of sliced scallions or green onion
  • Thumb of ginger grated
  • Juice of one lime
  • 1/4 cup of crushed pistachios as a topping
  • Fresh mint
  • Optional: Jalepeño

Sesame Ginger Dressing:

  • 3/4 cup raw, unhulled sesame seeds
  • 1/2 cup fresh apple juice
  • 1/3 cup orange juice
  • 1/4 cup crushed pistacchios
  • 1/4 cup tamarind sauce
  • 1 thumb fresh ginger grated
  • 1 freshly squeezed

 lime

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Haddock with tomato relish

Chatelaine | posted Monday, Sep 21st, 2015

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Haddock with tomato relish

Ingredients:

  • 2/3 cup sun-dried tomatoes, packed in oil (reserve 2 tbsp oil)
  • 2 plum tomatoes, finely diced
  • 1/4 cup crumbled feta
  • 1/4 cup kalamata olives, pitted and chopped
  • 6 haddock fillets, about 250 g each
  • 1/8 tsp salt
  • 2 tbsp lemon juice
  • 2 cups baby spinach
  • 2/3 cup dry couscous
  • 1 cup boiling water
  • 1 tbsp lemon zest
  • fresh pepper, to season

Instructions:

  • POSITION racks in top and bottom thirds of oven. Preheat to 375F. Line 2 baking sheets with parchment. Boil a kettle of water.
  • MEASURE out sun-dried tomatoes, reserving 2 tbsp oil. Drain and mince tomatoes. Stir sun-dried tomatoes with tomatoes, feta and olives in a medium bowl.
  • ARRANGE haddock fillets side by side on prepared sheets. Sprinkle with salt. Drizzle with reserved oil and lemon juice. Bake in centre of oven until a knife tip inserted into the thickest part of fish and held for 10 sec comes out warm, 10 to 12 min. Top 4 fillets with 1/2 cup tomato relish. Cool and refrigerate remaining 2 fillets and 11/2 cups tomato relish for Mediterranean Fettuccine.
  • COMBINE baby spinach and dry couscous in a large bowl. Add boiling water. Stir and let stand, covered with a kitchen towel, for 5 min. Stir in lemon zest. Season with fresh pepper. Divide among 4 plates. Top with fish.
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Parmesan-crusted baked chicken with tomato sauce

Cityline | posted Tuesday, Sep 8th, 2015

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This single dish makes two separate meals — a chicken finger plate for the kids and a real meal for the adults. Leftovers can be made into a sandwich for lunch the next day.

Baked Parmesan-crusted chicken with oven-roasted tomato sauce

Serves a family of 4
Prep time 15 minutes
Cook time 30 minutes
Special tools: empty wine bottle, freezer bag, Vitamix

Ingredients:

  • 4 chicken breasts
  • 2 cups whole wheat pita chips
  • 2 cups grated Parmesan
  • Sprinkle of fresh parsley
  • Salt and pepper
  • 1 tbsp dijon mustard
  • 1/4 cup buttermilk

Roasted tomato sauce:

  • 8 very ripe tomatoes
  • 1 bulb garlic, peeled
  • 1 carrot
  • 1 red bell pepper
  • 1/4 bulb fennel
  • 1/2 white leek
  • Handful basil
  • Lots of olive oil love
  • Salt and pepper

Method:

Tomato sauce:

Turn oven to 400 F.
‎Dice tomatoes, carrot, peppers, fennel, leek, basil and garlic. Toss in a heavy amount of olive oil, season and place in roasting pan. Roast for 30 minutes. Let rest and blend.

Chicken:

In a large freezer bag, add mustard and buttermilk. Not so gently pound out the chicken to 3/4-inch thickness.
In a blender, toss chips, parsley, Parmesan, salt and pepper. Blend till smooth and lay out on a plate.
Heavily coat the chicken on both sides with Parmesan mixture and place on oven rack. Drizzle with olive oil and bake at 450 F for 15-20 minutes or until golden brown.

Top with tomato sauce and a side of pasta!

Courtesy Randy Feltis
www.eatmypie.ca
@chefrandyf

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Lentil, kale and sausage soup

Chatelaine | posted Tuesday, Jan 20th, 2015

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Preparation time: 10 minutes

Total time: 35 minutes

Makes: 6 adult servings

Lentil, kale and sausage soup

Ingredients: 

  • 2 tbsp olive oil
  • 2 Italian sausages
  • 1 large onion, finely chopped
  • 1 leek, white part only, sliced
  • 3  carrots, diced
  • 2  garlic cloves, minced
  • 156-mL can  tomato paste
  • 1 tsp  coriander
  • 1 tsp  salt
  • 1 small bunch kale, stems removed, chopped, about 8 cups
  • 540-mL can lentils, drained and rinsed
  • grated parmesan, optional
Method

  • Heat a large, wide saucepan over medium. Add oil, then sausages
  • Turn sausages occasionally until they lose their pink colour, 4 to 6 min. Remove to a plate.
  • Add onion, leek, carrots and garlic to pan. Cook until onion starts to soften, about 3 min. Meanwhile, thinly slice sausages.
  • Stir in tomato paste, coriander, salt, sausages and any juices. Continue to cook, stirring frequently, until flavour develops, 5 more min. Pour in 4 cups water. Bring to a boil. Stir in kale and reduce heat to medium.
  • Cover and gently boil, stirring occasionally, until kale is tender, 5 to 7 min. Stir in lentils. If soup is too thick, stir in more water
  • Ladle soup into bowls. Sprinkle with Parmesan. Serve immediately.
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Salisbury steak with roasted-garlic mash

Today's Parent | posted Monday, Jan 12th, 2015

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Preparation time: 15 minutes

Total time: 35 minutes

Makes: 6 adult servings

Salisbury steak with roasted-garlic mash

Ingredients:

  • 2 heads garlic, halved crosswise
  • 6 yellow potatoes, peeled and quartered
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 egg, beaten
  • 1 tbsp Worcestershire sauce
  • 3/4 tsp salt, divided
  • 1/2 cup store-bought dry bread crumbs
  • 1/2 cup finely chopped parsley, optional
  • 1 500-g pkg lean ground beef
  • 1/4 cup butter, divided
  • 2 tbsp all-purpose flour
  • 1 1/2 cups beef broth
  • 2/3 cup 35% cream

Method:

  • Preheat oven to 450F. Wrap both garlic halves in foil. Roast in centre of oven until cloves are tender, about 30 min.
  • Boil potatoes in a large saucepan. Reduce heat to medium and gently boil until tender, about 30 min.
  • Stir onion with minced garlic, egg, Worcestershire, 1/2 tsp salt, bread crumbs and parsley in a medium bowl. Crumble in meat. Using a fork or your hands, gently mix. Form into 6 oval-shaped steaks, each about 1/2-in. thick.
  • Melt 1 tbsp butter in a large non-stick frying pan over medium. When hot, add 3 steaks. Cook until lightly browned on each side, about 3 min per side. Remove to a large plate. Repeat with remaining steaks, then remove to plate. Stir in flour, then gradually add broth. Bring to a boil. Return steaks and any juices to pan. Reduce heat to medium-low, then simmer, covered, until steaks are cooked through, about 5 more min.
  • Drain potatoes and return to saucepan over low. Squeeze garlic from cloves into potatoes. Mash well with remaining 3 tbsp butter, 1/4 tsp salt and cream.

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

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Champagne risotto

BT Toronto | posted Monday, Oct 27th, 2014

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Adding champagne produces the most delicate of flavours and imparts a lightness of texture that is unsurpassed.

Champagne risotto

4 servings

Ingredients:

  • 5 tbsp (75 ml) butter, divided
  • 2 tbsp (30 ml) canola oil
  • ¼ cup (50 ml) finely diced Spanish onion
  • 1 cup (250 ml) Superfino Arborio or Carnaroli rice
  • 1 bay leaf
  • 2 cups (500 ml) dry Champagne
  • 8 cups (2 L) simmering water
  • ¼ cup (50 ml) freshly grated Parmesan cheese
  • 2 tbsp (30 ml) extra virgin olive oil (approx.)
  • Salt and freshly ground black pepper

Method:

  • In a large, heavy-bottomed saucepan set over medium-high heat, melt 1 tbsp (15 ml) of the butter with the oil. When the butter begins to foam, add the onion and sauté for 2 to 3 minutes or until soft and translucent.
  • Add the rice and sauté, stirring and scraping the bottom with a wooden spoon continuously, until the rice begins to toast and the edges become slightly translucent.
  • Stir in the bay leaf and Champagne and wait for the first bubbles to appear around the edge of the pan.
  • Begin adding the simmering water, 1 cup (250 ml) at a time. Between each addition of water, stir the mixture with a wooden spoon for 2 to 4 minutes or until the water is almost completely absorbed. Repeat this step until all but the last 1/2 cup (125 ml) of water is used (this process should take approximately 20 minutes).
  • Stir in the Parmesan, extra virgin olive oil, and remaining butter.
  • Cook, stirring, until heated through, about 1 minute, until the risotto flows like hot lava.
  • Season to taste with salt and pepper and serve immediately.

 Courtesy Chef Martin Kouprie, Pangea Restaurant, www.tgwhf.ca

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Grilled portobello mushroom burgers

BT Toronto | posted Wednesday, Jun 25th, 2014

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Grilled portobello mushroom burgers

Ingredients:

  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon honey
  • 1 teaspoon grainy Dijon
  • Salt
  • 4 large Portobello mushrooms, stems removed
  • Sliced red onion
  • 2 handfuls baby arugula
  • 4-8 tablespoons Boursin cheese
  • 4 buns

Method:

  1. Heat BBQ to medium heat.
  2. Whisk oil, balsamic vinegar, honey, Dijon and a pinch of salt in a medium bowl. Brush on both sides of mushrooms. Toss arugula in leftover vinaigrette, set aside.
  3. Grill mushrooms, stem side up, until liquid starts to bubble in the centre, about 4 minutes. Flip mushrooms and grill for 1 minute. Remove and set aside.
  4. Grill buns until toasty.
  5. On the bottom bun, place dressed arugula, sliced red onion and grilled mushroom (stem side up) and 1 to 2 tablespoons of Boursin. Cover with top bun and enjoy!

Courtesy Kary Osmond, www.karyosmond.com

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Indonesian-style pork kebabs

BT Toronto | posted Monday, Jun 23rd, 2014

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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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