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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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3 traditional Mexican recipes for Cinco de Mayo

BT Toronto | posted Thursday, May 5th, 2016

3 traditional Mexican recipes for Cinco de Mayo

Celebrate Cinco de Mayo with these three traditional recipes for Mexican street food from executive chef Elia Herrera of Toronto’s El Caballito.

Mushrooms al Ajillo

Ingredients:

100 g Oyster and Bottom Mushroom Mix

7 pc of sliced garlic

1 Guajillo pepper, sliced

1 large lime

1/3 cup olive oil

salt, to taste

Directions: 

1. Let the oil get hot in a pan

2. Add garlic and guajillo until is golden

3. Remove it from the oil

4. Add mushrooms until they get some color, add salt

5. Add the garlic and guajillo

6. Add lime juice

Ceviche Tradicional de Vera Cruz

Ingredients:

320 g fresh cod

125g onion, peeled

160g sherry vinegar

8g serrano peppers

150ml lime juice

20g coriander

1 1/4 tsp salt

Directions:

  1. Dice the cod, onion, Serrano peppers and the coriander into 0.5 cm cubes.
  2. Combine all the ingredients into a bowl and mix together.
  3. Allow to cure for 2 hours.
  4. Place in appropriate container and store in the fridge.

Guacamole

Ingredients:

14 pc avocado

87g chopped jalapeno

1/3 bunch chopped cilantro

585g chopped tomato

276g chopped onion

300ml lime juice

30g salt

Directions:

  1. In mixing bowl combine all the diced ingredients.
  2. Mix in the avocado flesh and combine in until mixed. Don’t over mix the avocado.
  3. Season to taste.
  4. Place in appropriate container and store in the fridge.

Recipes courtesy Elia Herrera, Executive Chef, El Caballito

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Mexican jicama and avocado salad

Chatelaine | posted Tuesday, Mar 15th, 2016

salad

Preparation time: 35 minutes
Total time: 35 minutes
Makes: 4 servings

Ingredients

  • 1 orange
  • 3 tbsp canola oil
  • 2 tsp lime zest
  • 3 tbsp lime juice
  • 2 tsp Dijon mustard
  • 2 tsp honey
  • 1/2 tsp chili powder
  • 1/2 tsp salt
  • 500 g jicama, peeled, quartered and thinly sliced
  • 1 bunch radishes, thinly sliced
  • 1 avocado, cubed
  • 1/2 cup crumbled feta
  • 1/3 cup toasted pepitas
  • 1/4 cup diced onions
  • 2 tbsp mint

Directions

  1. SLICE small pieces off top and bottom of orange. Slice off and discard remaining peel, including all white pith, so flesh is showing. Carefully slice segments out, leaving behind the thin membrane that separates them. Place segments in a small bowl. Squeeze any juice from leftover orange pulp into a large bowl. (It should measure about 2 tsp.)
  2. WHISK orange juice with oil, lime zest and juice, Dijon, honey, chili powder and salt. Add jicama, radishes and orange segments to dressing. Toss until coated. Arrange on a platter. Top with avocado, feta, pepitas, red onion and mint.
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Mexican Quinoa

Today's Parent | posted Tuesday, Mar 1st, 2016

quinoa

Preparation time: 5 minutes
Cooking time: 20 minutes
Standing time: 5 minutes
Makes: 4 servings

Ingredients

  • 2 tbsp olive oil
  • 1/2 cup chopped onion
  • 1 cup quinoa, rinsed well and drained
  • 1 tbsp chopped garlic
  • 2 tsp chili powder
  • 1 cup sodium-free vegetable stock
  • 1 540-mL can black beans, rinsed well
  • 1 398-mL can diced tomatoes
  • 1 cup fresh or defrosted frozen corn kernels
  • 1/4 tsp salt

Garnishes

  • chopped cilantro
  • grated cheddar cheese
  • lime wedges

Instructions

  1. Heat olive oil in a medium saucepan over medium heat. Add onion and sauté for 2 min or until beginning to soften.
  2. Add quinoa and sauté for 4 min or until quinoa begins to brown and smell nutty. Add garlic and chili powder and sauté 1 min longer.
  3. Add stock, beans and tomatoes and bring to a boil. Cover pot (but leave lid slightly askew), turn heat to low and simmer for 15 min or until quinoa is cooked.
  4. Add corn to pot, remove from heat and let stand 5 min. Season with salt and fluff with a fork to combine. Serve with garnishes on the side.

Note:

Toasting grains and seeds, like quinoa, in a dry pan before adding liquid brings out their nutty flavour.

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Five easy recipes using tortillas

BT Toronto | posted Friday, Nov 22nd, 2013

DSC05870

Classic chicken fajitas

Serves 2

Ingredients:

  • 1 package chicken breast fillets, halved lengthwise
  • 1/2 tsp (2 mL) each chili powder, cumin, garlic powder and freshly ground black pepper
  • 2 tbsp (30 mL) oil, divided
  • 1/2 red onion, sliced
  • 1/2 each green and red bell pepper, sliced
  • 2 Dempster’s large tortillas, warmed

Method:

  1. Season chicken with chili powder, cumin, garlic powder, pepper and half the oil.
  2. Heat remaining oil in skillet over medium-high heat. Cook chicken until golden and cooked through, about 3-4 minutes per side. Add onions and peppers. Continue cooking until onions are tender crisp, about 5 minutes.
  3. Divide chicken mixture between warmed tortillas. Fold in both edges and roll up to serve.

Turkey and apple wraps

DSC05875Serves 2

Ingredients:

  • 1 (150g) Package Maple Leaf Prime® Fully Cooked and Sliced Turkey Breast
  • 1 tbsp (15 mL) Grainy Dijon mustard
  • 1 tbsp (15 mL) Mayonnaise
  • 1/4 tsp (1 mL) Freshly ground black pepper
  • 2 tbsp (30 mL) Sliced green onion
  • 2 Dempster’s® Ancient Grains Large Tortillas
  • 1 Tart apple, sliced
  • 1 cup (250 mL) Lightly packed arugula

Method:

  1. Toss turkey, mustard, mayonnaise, pepper and green onion together.
  2. Divide turkey mixture between tortillas and top each with sliced apple and arugula. Fold in sides of tortillas and roll up to serve.

Margherita Tortilla Pizza

DSC05859Serves 4

Ingredients:

  • 4 Dempster’s WholeGrains® Ancient Grains Small Tortillas
  • 1 tbsp (15 mL) Olive oil
  • 4 tbsp (60 mL) Olivieri® Olive Oil & Garlic Pesto
  • 2 cups (500 mL) Grated Mozzarella cheese
  • 1-2 Thinly sliced Roma tomatoes
  • ⅓ cup (80 mL) Freshly grated Parmesan or Asiago cheese
  • ¼ cup (60 mL) Fresh basil leaves, torn

Method:

  1. Preheat oven to 425°F (220°C).
  2. Arrange tortillas on two, parchment paper lined baking trays. Brush both sides with olive oil and prick with a fork. Bake in preheated oven for 5-7 minutes per side or until golden brown.
  3. Spread each tortilla with pesto sauce and top with Mozzarella cheese, and sliced tomatoes. Sprinkle with Parmesan or Asiago cheese. Return to the oven and bake until cheese has melted, about 8 minutes. Sprinkle with freshly torn basil leaves.

Mexican tortilla lasagna

DSC05864Serves 4

Ingredients:

  • 1 lb (500 g) Ground beef
  • 1 Onion, diced
  • 2 Cloves garlic, minced
  • 1 (15 oz) Can green enchilada sauce or green salsa
  • 1 cup (250 mL) Salsa
  • 1 (15 oz) Can corn, rinsed and drained
  • 1 cup (250 mL) Canned black beans, rinsed and drained
  • 2 Tomatoes, diced
  • 2 tbsp (30 mL) Chopped fresh cilantro
  • 1 tsp (5 mL) Cumin
  • 1 tsp (5 mL) Lime juice
  • Dash of hot sauce
  • 4 Large Dempster’s®WholeGrains™Ancient Grains Tortillas
  • 4 cups (1 L) Shredded Tex Mex cheese

Method:

  1. Preheat oven to 350˚F (180˚C). Lightly coat an 8” square (2 L) casserole dish with non‑stick cooking spray.
  2. Heat a large skillet over medium‑high heat. Cook beef, breaking up with a wooden spoon or spatula, until lightly browned, about 10 ‑12 minutes. Remove beef from pan with a slotted spoon. Add onion and garlic to same pan and cook until soft and fragrant. Add the next nine ingredients and beef back into the skillet. Simmer 3‑4 minutes.
  3. Spoon a thin layer of the beef mixture on the bottom of the casserole and place tortillas on top, trim to fit a single layer. Spoon 1/3 of the beef mixture over the tortilla and sprinkle with cheese. Repeat layers ending with the beef mixture and the cheese.
  4. Bake in a preheated oven for 30‑40 minutes or until bubbly and heated through. Allow to rest 10 minutes before cutting and serving.

Cajun shrimp soft tacos with lime crema

DSC05867Serves 4 to 6

Ingredients:

  • 1 lb (454 g) 21/25 count shrimp
  • 2 tsp (10 mL) Cajun spice
  • 1 tbsp (15 mL) Olive oil
  • 1 cup (250 mL) Radishes, diced
  • ½ Red onion, thinly sliced
  • ½ Orange pepper, thinly sliced
  • 6 Dempster’s® Original Small Tortillas
  • 1 Tomato, diced
  • 1 cup (250 mL) Guacamole

Lime crema:

  • ½ cup (125 mL) Sour cream
  • 2 tbsp (30 mL) Mayonnaise
  • 1 tbsp (15 mL) Lime juice
  • Dash of hot sauce
  • 1 tsp (5 mL) Cajun spice
  • Salt and pepper

Method:

  1. Toss shrimp with cajun spice.
  2. Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for 4-5 minutes or until just turning pink. Add radishes, onion and peppers and continue to cook for another 2-3 minutes.
  3. Place tortillas on a microwaveable plate and cover with a damp paper towel. Heat tortillas in the microwave using 30-second intervals until they are warmed through.
  4. Assemble tacos by dividing the shrimp mixture evenly between tortillas. Top with tomatoes, guacamole, and lime crema.
  5. For the lime crema, together all of the ingredients and set aside until ready to use.

Courtesy Dempster’s, www.dempsters.ca

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