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Recipes

Banana-Pear Muffins

BT Toronto | posted Thursday, Aug 17th, 2017

20170817_081236

Banana-Pear Muffins

Makes 12  

Ingredients:

  • 1 ½ cups whole-wheat flour
  • ¾ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¼ teaspoon dry ginger or cardamom
  • 2 large very ripe bananas
  • 2/3 cup brown sugar
  • 1/3 cup canola oil
  • 1 egg
  • 1 teaspoon vanilla
  • 2/3 cup buttermilk (well-shaken before measuring)
  • 1 ripe pear, unpeeled, diced
  • Turbinado sugar (optional)

Directions:

  1. Preheat the oven to 400F. Line a muffin tin with paper liners, or grease tin wells well with baking spray.
  2. Whisk flour with baking powder, baking soda, salt and ginger in a large bowl.
  3. In a separate bowl, mash bananas very well. Stir in sugar, oil, egg and vanilla. Stir in buttermilk.
  4. Add liquid mixture into flour mixture. Using a rubber spatula, stir until just combined.
  5. Before mixture is fully incorporated, add pear and stir just 3 or 4 more times or until barely combined. Immediately spoon or scoop into prepared tin. Sprinkle each muffin with a little turbinado sugar.
  6. Bake 5 min then reduce heat to 350F and bake another 20 to 25 min, or until tops are golden and a cake tester inserted into the centre of a muffin comes out clean. Let cool in the pan for 10 min then transfer to a rack to cool completely.
  7. Make ahead: Freeze cooled muffins in zip-lock bags for up to 4 weeks. Thaw at room temperature.

Recipes by Claire Tansey.

Clairetansey.com

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Strascinati alla carrettiera (Cart driver’s pasta)

BT Toronto | posted Monday, Jul 18th, 2016

Screen Shot 2016-07-18 at 9.31.28 AM

Total Time: 1¾ hours (includes resting dough)
Serves: 4

Ingredients:

For the pasta:

  • 350g durum wheat flour
  • 150g mineral water
  • 15g extra virgin olive oil

For the “cart driver’s sauce”:

  • 400G ripe cherry tomatoes halved
  • 20g peeled garlic
  • 10g chopped parsley
  • 10g pickled and chopped marjoram
  • 50g extra virgin olive oil
  • 2 fresh peperoncini or thai bird chilis
  • Salt
  • Pecorino

Method:

  1. Dump flour on a wooden board and hollow out a well in center.
  2. Pour mineral water into well, then oil.
  3. Using a fork as if scrambling eggs, gradually incorporate flour from inner walls of well into liquid. Once you reach a pancake batter-like consistency, use a bench scraper or knife to transfer remaining flour, a little at a time, into well and incorporate.
  4. As dough comes together, press it into a loose, shaggy mass. Wash your hands and move dough to a clean surface, scraping up and transferring any flour and dough bits left on board.
  5. Begin kneading dough by folding far edge toward you and pushing dough down and away with the heel of your hand. Rotate dough a quarter turn and repeat, continuing to turn, fold and push for 2-3 minutes. Dough will gradually come together into a semi-smooth mass, with all flour and dough bits incorporated.
  6. Clean work surface of any dried dough flakes and continue to knead dough gently until it is smooth and supple and springs back when poked, 10-15 minutes more. Wrap dough ball tightly in plastic wrap and refrigerate at least 30 minutes, ideally 24 hours.
  7. Remove dough from refrigerator and slice off a 1-inch section, then slice that in half.
  8. Roll pieces against a wooden surface to form snakes as thick as your pinkie. Cut snakes into segments as long as your thumb.
  9. To begin shaping the strascinati, place the dough pieces onto a textured surface ( sushi mat, woof board etc.), form a hook with your index, middle and ring finger. Maintaining even pressure, apply your three fingers to the front third of the piece of dough. Pull backand up across the textured surface. The dough should spring up and form around the finger nails. Use a bench scraper or knife to transfer the strascinati to a baking sheet covered in parchment paper and sprinkled with semolina, making sure no pieces of pasta touch. Continue until all dough is used. Let pasta dry slightly, 30-45 minutes.
  10. In a large pot, bring lightly salted water to a rolling boil and drop in cavatelli. Boil until pasta pieces float to surface and remain there for about 30 seconds. (Pasta should cook 1½-2 minutes total).
  11. In a mortar and pestle combine the garlic, chili, parsley, marjoram, a quarter of the cherry tomatoes and a pinch of salt
  12. Work the ingredients with the pestle until the garlic is crushed into small pieces and the tomatoes release their juice.
  13. Drizzle in half the olive oil and mix thoroughly, reserve.
  14. In a mixing bowl combine the cooked pasta, garlic herb mixture, remaining cherry tomatoes and olive oil and a pinch of salt.
  15. Toss vigorously, adjust seasoning. Serve warm with abundant grated pecorino

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Penne with prawns, pancetta and peas

Cityline | posted Monday, Jun 13th, 2016

penne-with-prawns-pancetta-and-peas-david-rocco1-475x3151

Pasta is quick to make and great for the whole family. Chef David Rocco shows us how to make a simple prawn, pancetta and pea penne that is bursting with flavour!

Ingredients

  • 5 tbsp extra-virgin olive oil
  • 2 cloves garlic, whole
  • 100 g pancetta
  • 1 cup fresh sweet peas
  • 12 large raw shrimp, chopped
  • 1 cup dry white wine
  • 1 bunch mint leaves, chopped
  • Zest of 1 lemon
  • Freshly grated parmigiano cheese for sprinkling
  • Penne pasta
  • Salt

Method

  1. Heat olive oil in a large saucepan. Add garlic and pancetta and sauté until slightly brown. Then, add shrimp, peas and wine and let simmer and reduce heat by half.
  2. Add the chopped mint.
  3. While the sauce is cooking, cook the pasta in a pot of boiling salted water. Stir to prevent from sticking together.
  4. Drain the pasta when it’s al dente and add to the saucepan with the pancetta, prawns and peas.
  5. Remove from heat, sprinkle with Parmigiano cheese and mix well.
  6. Transfer to serving bowl and add mint, lemon zest and more Parmigiano.

Courtesy of Chef David Rocco

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Garlicky chicken pasta

Chatelaine | posted Tuesday, Mar 22nd, 2016

garlic chicken

Prep: 10 minutes
Total time: 25 minutes

Makes: 4 servings

Ingredients

  • 450-g pkg linguine or orecchiette pasta
  • 1/3 cup garlic butter
  • 2 skinless, boneless chicken breasts, thinly sliced
  • 1 pint cherry tomatoes, halved
  • 2 cups packed arugula
  • 1/4 tsp salt
  • 1/4 tsp pepper

Directions

  1.  COOK pasta in a large pot of boiling water, following package directions, until al dente, 7 to 8 min. Drain and return to pot.
  2.  MELT 1 tbsp garlic butter in a large non-stick frying pan over medium-high. Add chicken. Cook until chicken is no longer pink, 2 to 3 min. add remaining garlic butter and tomatoes. Cook, stirring often, until tomatoes soften, 3 to 4 min. Transfer chicken, tomatoes and liquid into pasta pot. stir in arugula, salt and pepper.
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Fresh pepper and zucchini pasta

Chatelaine | posted Thursday, Feb 18th, 2016

pasta recipe

Ingredients

  • 4 medium tomato
  • 2 red, yellow or orange bell peppers
  • 1/3 cup finely chopped fresh oregano
  • 5 tbsp lemon juice, about 1 large lemon
  • 1/4 cup olive oil
  • 1 tbsp Italian seasoning
  • 1 tsp pepper
  • 1/2 tsp salt
  • 450-g pkg angel hair or capellini pasta
  • 1 cup grated parmesan

Directions

  1. Boil a large pot of water over high. Meanwhile, coarsely chop tomatoes and peppers and place in a very large bowl. Stir in oregano, lemon juice, oil and seasonings. Cut zucchini into quarters lengthwise, then thinly slice and set aside.
  2. When water is boiling, add pasta. Cook, stirring occasionally, until al dente, about 5 min. Add zucchini for the last min of cooking. Drain well.
  3. Add pasta and zucchini to tomato mixture. Toss to mix evenly. Stir in cheese. Serve sprinkled with more cheese, if you like.
  4. Fresh zucchini and crispy bell peppers makes this colourful dish a healthy and satisfying meal. Top with freshly shaven parmesan and serve.

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Cheese Stuffed Giant Shells

Chatelaine | posted Thursday, Jan 14th, 2016

casserole

Preparation time: 20 minutes
Total time: 45 minutes
Makes: 4 servings

Ingredients

  • 12 jumbo shells
  • 2 tbsp olive oil, divided
  • 227 g cremini mushrooms, finely chopped
  • 1 garlic clove, minced
  • 1 cup extra-smooth ricotta
  • 2 tbsp finely chopped basil
  • 1/4 tsp salt, divided
  • 796-mL can whole tomatoes, drained well
  • 1/2 cup grated mozzarella

Directions

  • Preheat oven to 450F.
  • Cook shells in a large pot of boiling water following package directions (omitting salt) until tender, 14 to 16 min. Drain and set aside.
  • Meanwhile, heat 1 tbsp oil in a large non-stick frying pan over medium-high. Add mushrooms and cook, stirring often, until golden brown, 8 to 10 min. Stir in garlic and cook 2 more min. Transfer mixture to a large bowl. Stir in ricotta, basil and 1/8 tsp salt until combined.
  • Crush tomatoes finely, using hands or a wooden spoon, in a medium bowl. Stir in remaining 1 tbsp olive oil and 1/8 tsp salt. Season with fresh pepper. Spread half of tomato sauce over the bottom of an 8 x 8-in. baking dish. Fill each shell with a heaping tbsp of ricotta mixture, then arrange in baking dish, open side up. Spoon remaining tomato sauce overtop. Sprinkle with mozzarella.
  • Bake in centre of oven until cheese melts and shells are warmed through, 10 to 12 min.

Originally published in the Today’s Parent February 2016 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen powered by GE. Photo by Erik Putz.

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Sweet potato macaroni

BT Toronto | posted Wednesday, Oct 28th, 2015

sweet-potato-macaroni---scared-wheatless

Gluten-free macaroni? Mary Jo Eustace’s sweet potato-packed mac ‘n’ cheese is so flavourful that you won’t even miss the gluten.

Sweet potato macaroni

Ingredients:

  • 4 cups (1 L) dried gluten-free macaroni
  • 2 1/2 sweet potatoes
  • 3 Tbsp (45 mL) butter
  • 1/2 cup (125 mL) finely chopped celery
  • 1 cup (250 mL) cubed apple (tart, like Granny Smith)
  • 1 cup (250 mL) chopped onions
  • Salt and pepper to taste
  • 3/4 cup (185 mL) half-and half cream
  • 1 cup (250 mL) gluten-free chicken or veggie stock
  • 1 cup (250 mL) freshly grated
  • Parmesan cheese + extra for garnish
  • 1 cup (250 mL) freshly grated, raw sharp cheddar or Gruyère cheese
  • 1/2 cup (125 mL) chopped fresh parsley
  • 1/2 tsp (2.5 mL) ground nutmeg
  • 1/2 cup (125 mL) chopped pistachios

Method:

Cook pasta in a large pot of boiling, salted water, until al dente (check instructions on package). Drain and set aside.

Cut sweet potatoes into 1-inch (2.5 cm) cubes and cook them in boiling salted water until soft. This should yield approx. 2 cups (500 mL) cubed potatoes.

In a medium pan, sauté in butter the celery, apple, and onions until soft, about 3 to 5 minutes. Salt and pepper to taste. Add the sweet potato and sauté for another 1 to 2 minutes.

In a large bowl, combine the pasta, the sweet potato mixture, cream, stock, Parmesan cheese, cheddar or Gruyère, parsley, ground nutmeg, and salt and pepper. Mix well.

In a medium greased baking dish, spread the mixture evenly. Sprinkle the pistachios on top and bake at 385°F (195°C) for 25 to 30 minutes until everything is melted and bubbly. Top with extra Parmesan.

Courtesy Mary Jo Eustace
www.maryjo.tv
Click HERE to buy the book.

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Summer corn-pasta salad

Chatelaine | posted Tuesday, Aug 11th, 2015

Corm
PREP 20 MIN | TOTAL 30 MIN |MAKES 8 SERVINGS

INGREDIENTS

1 1/2 cups orecchiette
8 ears husked corn on the cob, broken in half
2 cups shelled edamame
1/4 cup olive oil
3 tbsp white vinegar
2 tbsp lime juice, about 1 lime
1 tbsp honey
1/4 tsp salt
3 green onions, sliced
1 jalapeños, seeded and finely chopped
1/2 cup chopped fresh basil

INSTRUCTIONS

  • COOK pasta in a large pot of boiling water, following package directions but omitting salt, until al dente, about 12 min. Allow plenty of water so that corn and edamame can be added. When pasta has cooked for 10 min, add corn and edamame. Continue cooking for 2 more min. Drain and rinse pasta, corn and edamame under cold running water. Let stand in colander.
  • WHISK oil with vinegar, lime juice, honey and salt in a large bowl. Season with pepper. Slice corn off cobs and add to vinaigrette, along with pasta, edamame, onions and jalapeno. Toss until well coated. Stir in basil. Salad will keep well, covered and refrigerated, up to a day.

NUTRITION

Calories 253
Carbohydrates 36 g
Fat 10 g
Fibre 4 g
Sodium 79 mg
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Kale Pesto Pasta

Cityline | posted Monday, Feb 23rd, 2015

kalepestopasta-featured

Prep time: 10 minutes
Total time: 20 minutes
Serves: 5 

Ingredients:

  • 1/2 bunch kale, ribs removed (about 9 cups)
  • 375-g pkg tagliatelle
  • 1 1/2 cups grated parmesan, divided
  • 1 cup walnut halves, toasted, plus more for garnish
  • 1 cup frozen shelled edamame, thawed
  • 1 garlic clove
  • 1 tsp salt
  • 3/4 cup olive oil

Method:

  1. Boil a large pot of water. Chop kale into smaller pieces then add to boiling water. Cook for 30 seconds. Scoop out with a slotted spoon and transfer to a strainer; rinse well under cold water. Drain well.
  2. Add tagliatelle to boiling water and cook, following package directions but omitting salt, until tender, 10 to 12 minutes.
  3. Whirl kale with 1 cup parmesan, walnuts, edamame, garlic and salt in a food processor until finely chopped. Season with fresh pepper. With motor still running, slowly add oil, stopping and scraping down sides of bowl with a spatula when necessary.
  4. Drain pasta, reserving 1/3 cup cooking water. Return pasta to pot. Scrape pesto into pasta and stir until coated. If pasta is dry, add pasta water, 1 tbsp at a time, until creamy. Sprinkle with remaining 1/2 cup parmesan and additional walnuts.

Per serving 881 calories, 29 g protein, 66 g carbs, 57 g fat, 6 g fibre, 937 mg sodium. Excellent source of zinc.

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