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Brussels Sprouts Sliders

BT Toronto | posted Tuesday, Nov 21st, 2017



  • 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


  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


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


  • 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


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

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Hot house tomato and pepper pasta with tuna

BT Toronto | posted Monday, May 5th, 2014


Hot house tomato and pepper pasta with tuna

Makes 9 cups (2.2 L)

One serving = 1 ½ cups (375 mL)


  • 1 – 340 g (12 oz) box Barilla gluten free pasta, I used penne
  • 2 cloves garlic, minced and set aside
  • ¼ cup (60 mL) 100% Italian extra virgin olive oil, divided
  • 3 shallots, thinly sliced
  • 1 – 500 mL container cherry tomatoes, washed and cut into halves
  • ½ yellow hot house pepper, sliced thinly
  • ½ orange hot house pepper, slice thinly
  • 2 tbsp (30 mL) capers, rinsed and drained
  • 1- 170 g tin of Skipjack chunk light tuna packed in water, drained, broken up with a fork
  • 4 large fresh basil leaves
  •  Salt and pepper to taste


  1. Heat a large pot of water over high heat on to boil.
  2. Have all of your ingredients, prepped and ready to go, cooking a pasta dish the Italian way is all about fresh delicious seasonal ingredients and timing.
  3. Cook the pasta according to the directions on the package. Put timer on for 8 minutes. (the pasta will cook in the boiling water and finish cooking in the vegetable mixture)
  4. Heat a large non-stick pan over medium heat; add 1 tbsp (15 mL) oil and shallots, sauté for 3-5 minutes until golden brown and soft.
  5. Add tomatoes and peppers continue sautéing until the tomatoes are beginning to get soft about 3-4 minutes.
  6. Add capers and garlic. If the vegetables look dry add ¼- ½ cup (60-125 mL) of the hot pasta cooking water. Stir into the vegetables.
  7. When the pasta has boiled for 8-9 minutes, reserve another ¼- ½ cup (60-125 mL) of the hot pasta cooking water. Drain the pasta well and add to the vegetables. Toss in well. If that pasta looks dry add more of the reserves pasta water. Add tuna and toss gently. Taste for doneness, if the pasta is al dente remove from heat, drizzle with the rest of the oil. If the pasta is not al dente cook over medium heat for 1-2 minutes, then drizzle with remaining oil. Tear the basil into small pieces and sprinkle on top. Toss gently and serve.

Courtesy Mairlyn Smith, www.mairlynsmith.com

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Rose Reisman’s miniature lasagnas

BT Toronto | posted Friday, Jan 10th, 2014


Rose Reisman’s miniature lasagnas

Makes 6 servings

Preparation time 20 minutes 

Cooking time 40 minutes 



  • 1 tsp (5 mL) vegetable oil
  • 1 cup (250 mL) diced onions
  • 1½ tsp (7.5 mL) crushed garlic
  • 6 oz (175 g) lean ground beef
  • 1 tsp (5 mL) dried basil
  • 1 bay leaf
  • pinch of salt and pepper
  • 1¾ cups (435 mL) homemade or store-bought tomato sauce

Cheese mixture

  • 1 cup (250 mL) reduced-fat ricotta cheese (8 oz/250 g)
  • ½ cup (125 mL) grated
  • part-skim mozzarella cheese (1½ oz/45 g)
  • 1⁄3 cup (80 mL) grated Parmesan cheese (1¼ oz/40 g)
  • 1 egg
  • 3 Tbsp (45 mL) 2% milk
  • pinch of salt and pepper


  • 36 small wonton sheets
  • 1⁄3 cup (80 mL) grated part-skim mozzarella cheese (1 oz/30 g)
  • chopped fresh basil or parsley


  1. Preheat the oven to 375°F (190°C). Spray a 12-cup muffin tin with vegetable oil.
  2. To make the sauce In a saucepan, add oil and sauté onions and garlic for 5 minutes. Add the beef, basil, bay leaf and salt and pepper and sauté just until beef is cooked, breaking up with the back of a wooden spoon. Add the tomato sauce, cover and simmer for 15 minutes. Set aside.
  3. To make the cheese mixture Combine the ricotta, mozzarella and Parmesan cheeses, egg, milk and salt and pepper in a bowl.
  4. To assemble the lasagnas Place two wonton sheets into the bottom of each muffin cup, overlapping to cover the entire surface. Add half the cheese mixture overtop of the wontons. Then add half the sauce.
  5. Place the last 12 wonton sheets overtop, pressing down gently. Add the remaining cheese mixture and sauce and sprinkle with the mozzarella cheese.
  6. Bake for 20 to 25 minutes until wontons are crisp. Let cool for 10 minutes, then remove carefully with a knife. Garnish with basil.

Source: The Best of Rose Reisman (Whitecap Books), Rose Reismanwww.rosereisman.com


Click to buy on Amazon.ca.

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Angel hair beets and greens

BT Toronto | posted Monday, Oct 7th, 2013


This is a simple way to enjoy a delicious raw pasta dish, using fresh beets.

Angel hair beets and greens

Makes 2 servings


  • Mandoline
  • 1⁄4 cup cold-pressed (extra virgin)
  • olive oil, divided
  • 1⁄4 cup freshly squeezed lemon juice
  • 1 tsp fine sea salt, divided
  • 1⁄4 cup raw shelled hemp seeds
  • 3 tbsp filtered water
  • 3 tbsp nutritional yeast
  • 2 medium beets, greens attached


  1. In a blender, combine 2 tbsp (30 mL) olive oil, 2 tbsp (30 mL) lemon juice, 1⁄2 tsp (2 mL) salt, hemp seeds, water and nutritional yeast. Blend at high speed until smooth. Cover and set aside.
  2. Remove greens from beets, cutting off and discarding stems. Set leaves aside. Using a vegetable peeler, peel beets. Using mandoline, slice beets approximately 1⁄8 inch (3 mm) thick. Stack slices on top of each other and, using a sharp chef’s knife, cut into strips approximately 1⁄8 inch (3 mm) wide. Place in a bowl, cover and set aside.
  3. On cutting board, roll up beet greens to form cylindrical shapes. Using a sharp chef’s knife, cut cylinders into strips approximately 1⁄8 inch (3 mm) thick.
  4. In a bowl, combine greens, beets and remaining olive oil, lemon juice and salt. Toss until well combined. Cover and set aside for 5 minutes, until softened.
  5. Toss hemp seed sauce with beet mixture. Serve immediately or cover and refrigerate for up to 2 days.

Courtesy Robert Rose Inc., www.robertrose.ca 

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Beet pesto pasta

BT Toronto | posted Thursday, Sep 26th, 2013


Beet pesto pasta

Serves 4-6


  • 16 large purple beets, top trimmed
  • 3 cloves garlic, peeled
  • 1/2 cup shelled pistachios
  • 1/4 cup fresh lemon juice
  • 1/4 cup olive oil
  • 1 cup Parmesan cheese, finely grated
  • sea salt
  • 1 lb dry spaghetti


  1. Bring a medium pot of water to a boil. Add the beets. Boil until fork tender.
  2. Drain the beets (but reserve 1/2 cup of beet juice/water for produce two) and peel them, the skins will come away easily. Chop into quarters, reserving 3 beets chopped for Produce One and 10 beets chopped for Produce Two. Place remaining beets in the bowl of a food processor. Add the garlic, pistachios, lemon juice and olive oil and pulse until smooth. Add the Parmesan and continue pulsing until you have a smooth thick spread.
  3. Using the same pot, fill again with water then add salt to the water; bring to a boil. Add the spaghetti and cook to al dente. Drain when done and toss with pesto. Serve immediately.

Courtesy Marlene MacPherson, www.rogerstv.com/marlenesharvest

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Savoury garlic mac and cheese

BT Toronto | posted Monday, Sep 16th, 2013


Savoury garlic mac and cheese


  • 4 cups scoobi doo pasta, uncooked
  • 4 slices bacon, cut into 1/2-inch pieces
  • 1 small onion, chopped
  • 1 tub (270 g) Philadelphia Savoury Garlic Cooking Creme
  • 2 cups Kraft Double Cheddar Shredded Cheese, divided


  1. Cook pasta in large saucepan as directed on package, omitting salt.
  2. Meanwhile, cook and stir bacon in medium saucepan on medium heat until crisp. Drain fat. Add onions to same pan; cook 5 min. or until crisp-tender, stirring frequently. Add Cooking Creme and 1-1/2 cups shredded cheese; cook and stir on medium-low heat 2 min. or until heated through.
  3. Heat broiler. Drain pasta, reserving 1/3 cup cooking water. Gradually stir in reserved pasta water into sauce. Add pasta; mix lightly.
  4. Spoon into 13×9-inch baking dish sprayed with cooking spray; top with remaining shredded cheese. Broil, 6 inches from heat, 2 min. or until golden brown.

Cooking know-how:  Thoroughly drain cooked pasta because excess water clinging to the pasta will dilute any sauce that you add.

Courtesy Philadelphia Cream Cheese, www.phillycanada.com

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