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Recipes

Brussels Sprouts Sliders

BT Toronto | posted Tuesday, Nov 21st, 2017

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Ingredients

  • 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

Preparation

  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

 

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Rib-eye steak salad with pear, blue cheese & potatoes

Cityline | posted Monday, Jun 9th, 2014

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A salad has never tasted so good with this delicious savoury dinner your family will love!

Rib-eye steak salad with pear, blue cheese & potatoes

Ingredients:

  • 32oz Rib-Eye steak
  • 1 pear semi firm
  • 1 bunch watercress
  • 1 bunch radishes
  • 1/2 bulb fennel
  • 1 bunch chives
  • 1lb cups baby potatoes (boiled to tender)
  • 1 cup blue cheese
  • 2 tbsp capers with brine
  • 1 tbsp grain mustard
  • 1 cup  Greek yogurt
  • ½ grapefruit
  • Salt pepper
  • Olive oil

Method:

Season heavily with salt and pepper. Sear in large pan at high heat for 4 min per side.

Remove from heat and leave in pan to rest.

Method for potatoes:

Barely cover the potatoes with water, then add capers with brine, and simmer until tender.

Strain, season and add mustard, yogurt and blue cheese. Chill.

Method for salad:

Finely slice pear, radish, fennel, chives and toss with watercress.

Season add olive oil and 1/2 grapefruit.

Assembly:

Slice steak against the grain and lay over potatoes on a long cutting board top with salad and graze away!

Serves 4

Courtesy of Randy Feltis

www.thefarmhouse.ca

@chefrandyf

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Oven-roasted burgers in 20 minutes

Cityline | posted Thursday, Jun 5th, 2014

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Love the burger but hate using a BBQ? Sandi Richard shows us how to craft a drool-worthy BBQ-quality burger using your own oven.

Oven roasted burgers in 20 minutes

Ingredients:

  • 1/3 cup salt
  • 2 lbs (900 g) extra lean ground beef
  • 1 pot Knorr Homestyle Stock beef
  • 1 Tbsp (15 mL) Worcestershire sauce
  • Fresh ground pepper
  • 1/2 of an onion (optional)
  • 2 Tbsp bacon bits (optional)
  • 1/4 cup grated cheddar (optional)
  • 6 buns

Method:

Preheat oven to 475 F (220 C). Line a baking sheet with foil. Spread salt over foil, then place a cooling rack over top. (The salt sops up the oil that drizzles from the burgers. You don’t end up with heavy smoke from the high temperature.)

Break up Knorr Homestyle Stock with a fork in a medium size mixing bowl. Add beef, Worcestershire and pepper. Mix until well combined. (I just use my hands.) Loosely form 6 burgers and place on cooling rack. Place pan in centre of preheated oven. Set timer for 15 minutes.

Optional: Slice onion into round discs. When timer rings, place an onion disk on each burger and top with a few bacon bits. Return to oven and reset timer for 5 minutes. When timer rings again, top with cheese, turn oven off, but leave burgers in. Toss buns into oven on lower rack for 2 minutes.

By the time you take out your condiments, the buns will be warm and the cheese will have melted. YUM!

Makes 6 burgers

Courtesy Sandi Richard

www.cookingfortherushed.com

@sandi_richard

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Grilled lamb chops with almond, green olive and mint pesto sauce

BT Toronto | posted Wednesday, May 28th, 2014

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Grilled lamb chops with almond, green olive and mint pesto sauce

Serves 4-6 

Ingredients:

For the lamb chops:

  • ¼ cup finely minced parsley
  • 1 garlic clove, finely minced
  • 1/3 cup olive oil
  • 8 lamb chops, with bone
  • Salt and freshly ground black pepper

For the almond and mint pesto:

  •  ¾ cup almonds, peeled and toasted
  • 1 cup fresh mint leaves
  • ¼ cup green olives, pitted
  • 1/2 – ¾ cup olive oil
  • ¼ cup freshly squeezed orange juice
  • ½ teaspoon hot chilli powder
  • ½ teaspoon smoked paprika
  • Salt and pepper

Method:

  1. Put the parsley, garlic and olive oil in a large bowl. Add the lamb chops and cover with the marinade; refrigerate for 1-2 hours or overnight.
  2. Prepare the pesto: put all the ingredients for the pesto in a blender and process until a smooth purée. Pour the sauce in a bowl and reserve.
  3. Preheat the grill at medium heat, take the lamb chops out of the marinade and grill 4-6 minutes per side, or until the desired doneness. Brush with the reserved marinade once and a while. Serve the grilled lamb chops with the almond-mint pesto, grilled cherry tomatoes or mixed vegetables and a rice pilaf (optional).

Courtesy Ruth Van Warebeek

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Easy grilled dishes done three ways

BT Toronto | posted Wednesday, May 28th, 2014

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Honeybun garlic ribs

Ingredients:

  • 1 Rack of Baby Back Pork Ribs
  • ½ cup Molasses
  • 2 tbsp Worcestershire Sauce
  • ½ cup Ketchup
  • ½ cup Cola
  • ¼ cup Brown sugar
  • ¼ cup Apple Cider Vinegar
  • 2 tsp  Garlic Butter
  • 5 tsp Honey

For Brine:

  • 4 tbsp Sea Salt
  • 2 tbsp Peppercorns
  • 6 Bay Leaves
  • 3 tbsp Dried Chives
  • 3 tbsp Garlic Powder
  • 3 tbsp Onion Powder
  • 1 tbsp Paprika

Method:

  1. Prepare ribs by cleaning off extra fat and silver skin backing from rack.
  2. In a large pot of water, add brine ingredients. Bring to a boil and cook ribs for 40 minutes.
  3. To make sauce, add ingredients, one by one to a pot and heat so sugars dissolve and all ingredients are mixed.
  4. Removed boiled ribs and sauce them with homemade BBQ sauce. Put ribs in slow-cooker and cook for extended amount of time on low. Sauce ribs while cooking for added flavor.
  5. On a hot grill, place slow-cooked and sauced ribs for final grilling. Grill both sides of ribs a few minutes each, adding more homemade BBQ sauce for desired sauciness 

Pork tenderloin

Ingredients:

  • 1 Pork Tenderloin
  • 1 ½ cup Coconut Milk
  • ¼ cup Peanut Butter
  • 2 tbsp Fresh Lime Juice
  • ¼ cup Soy Sauce
  • 4 Cloves Garlic, chopped fine
  • 2 Thai Chilli Pepper, seeded and diced
  • 2 tbsp Cilantro, chopped
  • Salt & Pepper

Method:

  1. Clean and prepare tenderloin, removing excess fat.
  2. Cut tenderloin into either large cubes (later to be put on skewers) or into large discs for plating)
  3. Combine all ingredients in a bowl, add pork tenderloin and chill for 12-24 hours
  4. Pre-heat the grill.  Remove tenderloin from marinade.
  5. On a medium heat, brush grill with small amount of oil. Grill the pork either on skewers or as pork discs for 7-8 minutes – or until cooked throughout.
  6. Serve with grilled asparagus, wrapped with prosciutto

Prosciutto-wrapped asparagus

Ingredients:

  • 1 bunch Asparagus
  • 300 g Thinly sliced prosciutto
  • 1 tbsp Garlic Cream Cheese

Method:

  1. Put a small amount of garlic cream cheese on a slice of prosciutto
  2. Place three cleaned and trimmed asparagus stalks on the prosciutto
  3. Roll and wrap the prosciutto around the asparagus
  4. On a medium heat, grill the asparagus for a few minutes each side.

Courtesy Chef Christopher Tan, www.thefoodfella.com

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Quinoa and grilled asparagus salad

BT Toronto | posted Monday, May 26th, 2014

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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

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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

Click to buy the book.

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Blistered corn, asparagus, and pesto pizza

BT Toronto | posted Wednesday, May 21st, 2014

cornasparaguspizza-featured

Blistered corn, asparagus, and pesto pizza

Ingredients:

  • 2 ears corn, husks removed
  • 12 asparagus spears, woody bottoms discarded
  • 4 tablespoons olive oil, divided
  • Kosher salt to taste
  • ¼ cup uncooked grits or polenta, for rolling the dough
  • 1 ball prepared pizza dough, at room temperature
  • 1 cup Basil Pesto or store-bought
  • 12 oil-packed sun-dried tomatoes, cut into 4 strips each
  • 6 ounces Brie, rind removed if preferred, cut into ¼-inch-thick strips, then cut into
  • 1-inch squares
  • ¼ teaspoon red pepper flakes, to taste
  • Freshly ground black pepper to taste

Method:

  1. Preheat the grill per the master instructions  for gas (page 11) or charcoal (page 14).
  2. Brush the corn and asparagus with 2 tablespoons of the oil and season with salt, then place them on the cooking grate directly over the heat and grill, turning occasionally, until they begin to brown, about 8 minutes. Let cool. To remove the kernels, stand the corn upright. Grip the top of the cob and slide your sharpest knife straight down between the cob and kernels. Cut the asparagus tips off,  then cut the remaining stalks into 1⁄4-inch pieces. Reserve both for topping.
  3. Roll out and shape the dough, then grill the  first side of the crust per the master instructions. Use tongs to transfer it from the grill to a peel or rimless baking sheet. Flip the crust to reveal the grilled side.
  4. Spread the entire surface with the pesto.  Sprinkle with the corn, asparagus, and tomatoes. Top with the cheese.
  5. Finish grilling the pizza per the master  instructions.
  6. Remove from the grill, sprinkle with the red  pepper, and season with salt and black pepper. Slice and serve immediately.

Courtesy Bob Blumer, www.bobblumer.com

Click here to buy the book.

Click here to buy the book.

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Lentil and hulless oats salad

BT Toronto | posted Friday, May 16th, 2014

lentilandoatsalad-featured

Lentil and hulless oats salad

Makes – 5 cups (1.25 L)

Serves – 4 – 1 ¼ cup (300 mL)

Ingredients:

The night before or earlier in the day:

  • 1 cup (250 mL) hulless oats
  • 2 cups (500 mL) water

Salad:

  • ¼ cup (60 mL) apple cider vinegar
  • 2 tbsp (30 mL) cold pressed canola oil or extra virgin olive oil
  • 1 tsp (5 mL) grainy Dijon mustard
  • ¼ tsp (1 mL) cinnamon
  • Pinch of cayenne
  • 1 – 19 fl oz. /540 mL can lentils, drained and rinsed
  • 2 cups (500 mL) cooked hulless oats
  • 1 cup (250 mL) coarsely chopped fresh parsley, loosely packed
  • ¾ cup (175 mL) diced red onion
  • 1 cup (500 mL) dried cranberries
  • ¼ cup (60 mL) finely chopped fresh mint

Method:

  1. In a medium saucepan add oats and water. Bring to the boil; reduce to simmer,  and gently boil for 25-35 minutes. Remove from heat, let sit covered for 10 minutes, remove lid and cool. Store in a covered container overnight or let cool to room temperature and add to the salad.
  2. In a large bowl whisk together vinegar, oil, Dijon, cinnamon and cayenne. Add drained and rinsed lentils. Toss.
  3. Toss in cooked oats and toss until just combined.
  4. Add parsley, red onion, dried cranberries and mint. Toss until just combined. Serve. Store any leftovers covered in the fridge for up to 3 days.

Courtesy Mairlyn Smith, www.mairlynsmith.com

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