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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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Chicken meatballs

Cityline | posted Monday, Jan 5th, 2015

meatballs-featured

You can put it in soup, your next bowl of pasta or in a sub! Chef Massimo Capra‘s meatball recipe is delicious no matter how you eat it!

Chicken meatballs

Ingredients:

  • 1 lb ground chicken
  • 1 cup cooked chicken breast, diced small
  • ½ cup Ricotta cheese, dry
  • ½ cup parsnips, diced small
  • 1 tsp garlic, minced
  • 2 tbsp butter
  • 1 tbsp parsley, chopped
  • 1 tsp sage, minced
  • ½ cup Asiago cheese, diced small
  • 2 eggs
  • Salt to taste
  • Pepper to taste
  • ½ cup bread crumbs + more for rolling

Method:

Sauté the parsnips and the garlic in butter, cooking until the parsnip is tender.

Add the sage and cook to develop the aroma, then drain and set aside to cool.

Place the ground chicken, cooked chicken, ricotta, parsley, eggs and bread crumbs in a large bowl, and mix together all ingredients by hand.

Now add the parsnips, season with salt and pepper, add the cheese and mix well. Set aside for 30 minutes.

Form the meatballs about the size of a golf ball and roll them into the bread crumb. Then place them on a tray and refrigerate for 30 minutes.

Sauté the meatballs in a frying pan with some oil, rolling them around to seal the surface all around.

Bake in a preheated oven at 325F until cooked through, for about 20 to 30 minutes.

Courtesy Massimo Capra
www.massimocapra.com
@chefcapra

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Denver bison balls with BBQ sauce

BT Toronto | posted Thursday, Jan 30th, 2014

meatballs-featured

Denver bison balls with BBQ sauce

Ingredients:

  • 2 lbs. ground bison
  • 1 14.5-oz can diced tomatoes
  • 1 6-oz can tomato paste
  • 3 garlic cloves (finely diced)
  • 1 large yellow onion (chopped)
  • 1 cup water
  • 1 tablespoon coconut oil
  • 2 tablespoons fresh thyme (finely chopped)
  • 4 teaspoons cumin (divided)
  • 2 teaspoons sea salt (divided)

For sauce:

  • 2 Tbsp (30 mL) olive oil
  • ½ onion, chopped
  • 2 cloves garlic, minced
  • ½ cup (125 mL) grapefruit juice
  • 1 cup (250 mL) low-sodium tomato paste
  • ¼ cup (50 mL) red wine vinegar
  • 12 Natural Delights Medjool Dates, pitted and coarsely chopped
  • ½ cup (250 mL) brown sugar
  • 1 tsp (5 mL) ground cumin
  • 1 tsp (5 mL) ground coriander
  • 1 tsp (5 mL) ground cinnamon
  • 1 tsp (5 mL) each salt and ground black pepper

Method:

  1. In one of your mixing bowls, mix together 2 teaspoons cumin, 1 tablespoon paprika, ¼ teaspoon black pepper, 1 teaspoon sea salt and 2 tablespoons thyme. Once spices have been well combined, add in your ground bison.
  2. Using clean hands, grab about 2 tablespoons of bison mixture, roll into a ball and place on large plate. Repeat this step until all bison meat is gone (should yield 12 meatballs).
  3. Place large skillet under medium heat and add a tablespoon of coconut oil. Once coconut oil has melted, add in onions. Sauté for about 5 minutes; be sure to stir occasionally with wooden spoon.
  4. Add in garlic, 2 teaspoons paprika, 2 teaspoons cumin, 1-teaspoon sea salt, ¼ teaspoon black pepper, and stir until these have combined well with your onions (about 20 seconds).
  5. Add in diced tomatoes, tomato paste and water to your skillet; bring to a boil.
  6. Reduce heat so that sauce is simmering, and place meatballs in skillet. Cover with a lid and let cook for about 40 minutes.
  7. Once the 40 minutes have passed, remove lid and cook for another 20 minutes. Sauce will thicken this way.
  8. Serve meatballs with chopped roasted pistachios!

For sauce:

  1. Heat oil in a large saucepan set over medium-high heat. Add onions and garlic and sauté for 3-4 minutes.
  2. Add the remaining ingredients and let simmer for 15 minutes.
  3. Using a blender or immersion blender, purée mixture then simmer for an additional 10 minutes.
  4. Baste chicken or ribs using the sauce. Keep refrigerated for up to 10 days.
  5. Makes 2 ½ cups (625 mL) of sauce.

Courtesy Chef Michael P. Clive, @michaelpclive

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