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Recipes

Miso Chicken Sheet Pan Supper

BT Toronto | posted Thursday, Sep 14th, 2017

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Serves 4

4 boneless, skinless chicken breasts

Half a 250mL PC Black Label hatcho miso marinade

1 small bunch broccoli, cut into florets

1 cup grape tomatoes

1 tablespoon canola oil

1/8 teaspoon salt

Toasted sesame seeds (optional)

Sliced green onions (optional)

Combine chicken with miso marinade in a zip-lock bag or shallow dish. Let stand at room temperature 15 minutes or in the fridge up to 24 hours.

Preheat the oven to 400F. Line a large baking sheet with parchment paper.

Take the chicken out of the marinade let excess marinade drip off. Place chicken on prepared sheet. Bake 20 min. Combine broccoli and tomatoes with oil and salt in a medium bowl. Take pan out of the oven and place broccoli mixture in and around chicken. Bake 12 to 15 min or until chicken is springy when pressed and cooked through and broccoli is gold. Sprinkle with sesame seeds and green onions if desired.

 

www.clairetansey.com

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Orzo salad with roasted Ontario peppers and cucumbers

BT Toronto | posted Wednesday, Jul 27th, 2016

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Serves: Makes 6 cups, 4 to 6 servings

Ingredients:

  • 1½ cups (375 mL) barley or orzo pasta)
  • 2 Ontario Greenhouse Red or Yellow Peppers, halved, and seeded
  • 1 cup (250 mL) diced Ontario Greenhouse Cucumbers
  • ⅓ cup (75 mL) chopped red onion
  • ⅓ cup (75 mL) chopped fresh dill

Dressing

  • 3 tbsp (45 mL) red wine vinegar
  • 2 cloves Ontario Garlic, minced
  • ½ tsp (2 mL) each salt, black pepper and smoked paprika
  • ¼ cup (50 mL) olive oil

Method:

  1. Cook pasta according to package directions and drain well; place in large bowl.
  2. Combine dressing ingredients and toss with hot pasta. Set aside to cool, loosening with a fork occasionally.
  3. Place peppers, cut side down, on greased baking sheet and broil 6 inches
  4. (15 cm) from element until blackened, about 10 minutes. Place in bowl and cover with plastic wrap. Cool enough to handle. Remove skin and coarsely chop.
  5. Add peppers, cucumber, red onion and dill to pasta. Toss to mix well. Serve at room temperature or chilled.

Courtesy of Mairlyn Smith

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Roast chicken with tomatoes, roasted peppers, olives and capers

BT Toronto | posted Tuesday, May 31st, 2016

Chicken

Cactus Club Cafe shares a recipe for roast chicken with tomatoes, roasted peppers, olives and capers. Make this recipe in three easy steps.

Makes: 4 servings

Ingredients:

  • 1 red bell pepper
  • 4 large chicken legs thighs attached
  • 1 tsp olive oil
  • 2 cups dark chicken stock
  • 2 Tbsp. drained capers
  • ¼ cup pitted and halved Kalamata olives
  • 1 tsp minced garlic
  • 1/3 cup chopped herbs (equal amounts of parsley, chives and tarragon)
  • 1 Tbsp. extra virgin olive oil
  • 4 butter braised tomatoes, cut in half

Method:

  1. Preheat BBQ to 400 F.

  2. Place bell pepper on BBQ and roast on all sides until skin blisters and turns black.

  3. Place roasted bell pepper in mixing bowl and cover with plastic wrap. This step will help to easily peel skin from the pepper.

  4. When cold, peel pepper, chop coarsely and set aside.

  5. Season each tomato with olive oil, salt and white pepper.

  6. Place a small cube of butter on each half and add some chopped thyme.

  7. Place on very low heat on BBQ and slowly cook for about 15-20 minutes.

  8. Remove from grill and reserve until it’s ready to plate.

  9. Rub chicken legs with olive oil and season generously with salt and white pepper.

  10. Place on grill on high heat, skin side down.

  11. Reduce heat to about 350 F and cook on same side for approximately 78 minutes.

  12. Flip chicken legs over and cook for another 78 minutes on that side. Make sure that BBQ lid is down at all times during this process.

  13. Check chicken for doneness by inserting paring knife close to the bone. You are looking for clear juices to run out. If BBQ has a warm holding rack transfer chicken onto it until ready to plate.

  14. To make the sauce, place stock, roasted bell peppers, capers, olives and garlic into a medium saucepot and heat on medium heat from BBQ side burner.

  15. Bring to a boil and cook for 3 minutes or until liquid is reduced by half.

  16. Stir in fresh herbs, tomatoes and extra virgin olive oil.

  17. Place grilled chicken legs onto platter and spoon sauce over them.

  18. Drizzle with fine extra virgin olive oil.

Courtesy Rob Feenie – Executive Chef, Cactus Club Cafe

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Fryer-less General Tao chicken

Cityline | posted Monday, Feb 2nd, 2015

generaltaochicken-featured

Fryer-less General Tao chicken

Prep time: 25 minutes
Total cooking time: 50 minutes
Serves: 4-6

Ingredients:

  • 6 tbsp (90 ml) soy sauce
  • 6 tbsp (90 ml) chicken broth (or water)
  • 6 tbsp (90 ml) rice vinegar
  • 1 tbsp fresh ginger, finely chopped
  • 3 cloves garlic, finely chopped
  • 4 tsp cornstarch
  • 2 tsp paprika
  • 2 tsp sambal oelek
  • 1 tsp toasted sesame oil
  • 1 cup (210 g) sugar
  • 3 tbsp (45 ml) water
  • 2 red bell peppers, cut into strips
  • 3/4 cup (180 ml) canola oil
  • 2.2 lb (1 kg) skinless and boneless chicken thighs,
  • cut into large cubes
  • ½ cup (70 g) unbleached all-purpose flour
  • 2 green onions, thinly
  • Salt and pepper

Method:

  1. In a small bowl, combine the soy sauce, broth, vinegar, ginger, garlic, cornstarch, paprika, sambal oelek and sesame oil. Set aside.
  2. In a small saucepan, combine the sugar and water. Bring to a boil and simmer until the sugar caramelizes and turns amber in colour, about 5 minutes. Add the soy mixture. Bring to a boil, whisking constantly. Set the sauce aside, off the heat.
  3. In a large non-stick skillet, soften the peppers for about 3 minutes in 2 tbsp (30 ml) of the oil. Set aside on a plate.
  4. In a bowl, season the chicken pieces with salt and pepper. Add the flour and toss until well coated. Shake off any excess flour. In the same skillet, brown half of the chicken at a time in the remaining oil (cup/150 ml), making sure to always have about 1 cm of oil to fry the meat. Add oil, if needed. Drain on paper towels and keep warm. Repeat with the remaining chicken. Discard the oil.
  5. In the same skillet, heat the sauce. Add the chicken and the peppers and toss well to coat. Sprinkle with the green onions.
  6. Serve with rice and a stir-fried vegetable like bok choy.

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