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Recipes

Oats and blueberry dessert

BT Toronto | posted Friday, Apr 11th, 2014

Heart healthy and totally yummy these scoops of blueberry and oat love are great served warm or cold. They are a wee bit tart and a wee bit sweet, my favourite dessert combination. You will have to serve this in small bowls or on a plate, they aren’t an eating out of hand dessert.

Oats and blueberry dessert

Tip: Make the blueberry filling at least an hour before and let it cool in the fridge.

Blueberry filling ingredients:

  • 4 cups (1L) PC® Canadian Wild Blueberries
  • ¼ cup + 2 tbsp (90 mL) Tropicana® Creations 100% Orange and Tangerine Juice, divided
  • ¼ cup (60 mL) white granulated sugar
  • 2 tbsp (30 mL) cornstarch

Base ingredients:

  • 3 cups (750 mL) Quaker® Large Oat Flakes, divided
  • ½ cup (125 mL) Quaker® Oat Bran
  • 1 cup (250 mL) packed brown sugar
  • 1 ½ tsp (7 mL) ground cinnamon
  • ½ cup + 1 tbsp (135 mL) PC® Cold-Pressed Extra-Virgin Olive Oil
  • 2 cups (500 mL) blueberry filling

Method:

  1. For the blueberry filling: In a large saucepan over high heat bring the blueberries, ¼ cup (60 mL) juice, and sugar to a boil. Reduce to medium and gently boil, stirring occasionally for 10-15 minutes, or until the berries have popped, the mixture has thickened and has reduced by half.
  2. In a small bowl mix together corn starch and 2 tbsp (30 mL) reserved juice. Add to the hot sauce, bring back to the boil and stir until the sauce has thickened and is shiny. You should only end up with about 2 cups (500 mL) If you have a lot more than that (and I’m really hoping you don’t), use it to top some yogurt but don’t add it to the squares they will become too soggy.
  3. Pour the 2 cups (500 mL) into a container, cover and cool in the fridge for at least 1 hour before continuing on with the recipe.
  4. One hour later – at least – Preheat the oven to 350°F (180°C). Line an 8-inch (2-L) metal pan with parchment paper.
  5. For the Base: In a food processor whirl 1 cup (250 mL) of the large flake oats until they resemble flour, it takes about 1-2 minutes.
  6. Add oat bran and pulse for 10 seconds. Add brown sugar, cinnamon and oil. Pulse until it looks like wet sand.
  7. Add the rest of the oat flakes and gently pulse until mixed together and you can still recognize the large oat flakes.
  8. Pour half of this into the bottom of the pan and firmly pat down. Pour in the entire Blueberry Filling and spread evenly, leaving a tiny edge of bottom crust showing.  Spoon the rest of the oat mixture over top, and gently even out. Lightly press down.
  9. Bake for 40-50 minutes or until golden brown. Cool.
  10. To serve using a large spoon and scoop out 1/16 as a serving into a small bowl or a small plate.

Courtesy Mairlyn Smith, www.mairlynsmith.com

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The Perfect Sandwich Duo: Roasted chicken & Grilled portobello mushroom

BT Toronto | posted Thursday, Oct 17th, 2013

mairlynsmithsandwiches-featured

Roast chicken with pear & brie sandwich

Serves 1

Prep Time: 10 min; Total Time: 10 min

Ingredients:

  • 2 slices Dempster’s Healthy Way Double My Fibre!
  • 2 tsp (10 mL) prepared caramelized onion jam
  • 1 tsp (5 mL) dijon mustard
  • ¼ cup (60 mL) mixed salad greens
  • 3 thin slices bartlett pear
  • 2 thin slices of brie cheese
  • 1 boneless skinless chicken breast, cooked and sliced

Method:

  1. Spread one slice of bread with caramelized onion jam and Dijon mustard.
  2. Top with mixed greens, pear, Brie cheese, chicken and remaining bread slice to form sandwich.

Grilled portobello mushroom with pesto aioli sandwich

Serves 1

Prep Time: 5 min; Cook Time: 10 min; Total Time: 15 min

Ingredients:

  • 2 slices Dempster’s Healthy Way Say No to Fat & Sugar!
  • 1 tsp (5 mL) prepared pesto
  • 2 tsp (10 mL) reduced fat mayonnaise
  • ¼ tsp (1.25 mL) Dijon mustard
  • 1 medium Portobello mushroom, cut into thick slices
  • 1 tsp (5 mL) Olive oil
  • 1/3 cup (80 mL) Shredded purple cabbage
  • 1 tbsp (15 mL) Packed alfalfa sprouts

Method:

  1. Preheat grill to medium heat.
  2. Mix together pesto, mayonnaise and mustard, set aside.
  3. Toss mushroom slices with oil. Place on grill and cook for 5 minutes per.
  4. Spread pesto aioli over one slice of bread.
  5. Top with cabbage, mushroom, alfalfa sprouts, and remaining bread slice to form sandwich.

Courtesy Mairlyn Smith, www.mairlynsmith.com

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