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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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Oven Roasted Orange Beef Tri-Tip with Shanghainese Sauce

BT Toronto | posted Monday, Aug 28th, 2017

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Chef Clinton Zhu of Shanghai brings his home-country influence to Canadian tables. The original recipe was adapted to this version for home kitchens by the Canadian Beef Centre of Excellence.

 Prep: 15 minutes Cook 30 minutes

Ingredients:

  • 3 tbsp soy sauce
  • 3 cloves garlic, minced
  • Bottom Sirloin Tri-Tip Oven Roast (about 2 lb/1 kg)
  • 2 tbsp sesame oil, divided
  • 3 green onions, sliced
  • 1 piece fresh ginger (about 2 inches), peeled and sliced
  • 10 star anise
  • 2 cinnamon sticks
  • 2 tbsp rice vinegar
  • 1 strip orange peel (about 4 inches long)
  • 1 cup water
  • 1 tbsp cornstarch
  • Thinly sliced green onion and orange zest for garnish

Directions: 

  1. Combine soy sauce and garlic in resealable plastic bag. Add roast and massage with marinade. Seal bag and refrigerate for at least 2 hours or up to overnight.
  2. Heat oil in skillet over medium high heat. Remove roast from bag, reserving marinade and sear roast well on both sides; set aside.
  3. Heat remaining oil in large pot and sauté green onions, ginger, star anise and cinnamon for 5 minutes or until fragrant.
  4. Add vinegar to deglaze the pot. Add beef and any juices to pot.
  5. Pour in 1 cup of water, reserved marinade and add orange peel to pot. Bring to a simmer.
  6. Place in a preheated 275°F (140°C) oven; cook uncovered until thermometer reads 140°F (60°C) for medium, about 20 to 25 minutes, depending on thickness of roast.
  7. Remove beef from cooking liquid and place on cutting board.
  8. Bring remaining liquid in pot to boil for about 20 minutes or until reduced to about half.
  9. Whisk together cornstarch and 2 tbsp of water. Whisk into sauce until thickened.
  10. Slice beef. Ladle sauce into shallow bowls and layer meat into sauce.
  11. Sprinkle with green onion and orange zest to serve.
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Cheesy Chicken Freezer Burritos

BT Toronto | posted Thursday, Aug 17th, 2017

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Cheesy Chicken Freezer Burritos

Makes 12

Ingredients:

  • 2 cups cooked brown rice
  • 398-mL can refried beans (1 ¾ cups)
  • 341-mL can no salt added corn kernels (1 ½ cups)
  • 1/3 cup chopped pickled jalapenos (optional)
  • 1 rotisserie chicken, meat removed and shredded (about 4 cups)
  • 1 cup salsa
  • 12 large flour tortillas (white or whole wheat)
  • 2 cups shredded cheddar-mozzarella
  • Guacamole and sour cream (optional)

Directions:

  1. Stir rice, refried beans, corn and pickled jalapenos together in a large bowl.
  2. Toss chicken with salsa in another bowl.
  3. One at a time, lay a tortilla on the counter. Smear about 1/3 cup bean-rice mixture horizontally across the middle of the tortilla (leaving the edges clear).
  4. Top with about 1/3 cup chicken-salsa mixture. Sprinkle with about 3 tablespoons cheese.
  5. Fold in the sides then roll up the burrito, making sure no filling escapes. Wrap tightly in aluminum foil. Repeat with remaining ingredients.
  6. Freeze until solid. To reheat, remove foil and wrap in a damp paper towel. Cook in the microwave 2 to 3 min or until piping hot.
  7. Serve with guacamole and sour cream if you like.

Recipes by Claire Tansey.

Clairetansey.com

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Banana-Pear Muffins

BT Toronto | posted Thursday, Aug 17th, 2017

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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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Energy balls with quinoa and coconut

BT Toronto | posted Friday, Jan 6th, 2017

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Ingredients:

  • 2 cups cooked quinoa
  • 1/2 cup unsweetened toasted shredded coconut
  • 1/2 cup plus 2 tbsp natural almond butter
  • 2/3 cup flax seeds ground
  • 2 tbsp honey
  • 1/3 cup dried freeze dried mango minced
  • Pinch of salt
  • Additional toasted unsweetened shredded coconut for sprinkling (if desired)

Instructions:

  1. Mix together the quinoa, coconut, almond butter, flax, honey, mango and a pinch of salt. Roll into 32 balls.

 

 

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Kiwfruit Shrimp Banh Mi

BT Toronto | posted Tuesday, Oct 4th, 2016

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Add a new twist to kiwi fruit with this nutrient-enriched and easy-to-make recipe!

Prep time: 10 minutes
Makes: 4 servings

Ingredients:

  • 2 green kiwifruit, peeled, halved and sliced
  • 16 medium shrimp, cooked and peeled
  • 1/2 cup carrots, shredded
  • 1/2 cup cucumbers, seeded, halved and thinly sliced
  • 1/4 cup red onions, sliced
  • 2 tablespoons cilantro leaves, packed
  • 2 teaspoons lime juice
  • 1 teaspoon sugar
  • 1 teaspoon fish sauce
  • 2 tablespoons reduced-fat mayonnaise
  • 2 teaspoons siracha chile sauce or favorite chili sauce
  • 4 french-style baguettes (6-inches long)

Method:

  1. Combine kiwifruit, shrimp, carrots, cucumbers, onions, cilantro, lime juice, sugar and fish sauce in medium bowl.
  2. Blend mayonnaise and Siracha Chili Sauce in small bowl. Spread mixture onto baguettes; stuff with kiwifruit filling.

Nutrition Facts:

Per serving (1 sandwich)

  • 250 Calories
  • 11g Protein
  • 44g Carbohydrate
  • 4g Fiber
  • 3g Fat
  • 0g Sat. Fat
  • 0g Trans Fat
  • 35mg Cholesterol
  • 690mg Sodium

 

Recipe courtesy of www.zesprikiwi.com

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Organic peanut butter apple cookies

BT Toronto | posted Tuesday, Aug 16th, 2016

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Give your pet a break from the dog food. There organic peanut butter apple cookies make a great treat for your pup!

Ingredients:

  • 1 organic apple, peeled, cored OR 1 mashed banana
  • ½ organic peanut butter (raw, sugar free)
  • 1 cup whole wheat organic flour
  • ¼ cup of organic stock (chicken or veggie)

Method:

  1. After peeling and coring the apples, slice them in half and microwave until soft.
  2. In a bowl, mix flour, peanut butter and stock in a large bowl.
  3. Blend apples in a food processor until soft, add applesauce until mixture until the dough is pliable but not sticky.
  4. With a floured rolling pin, roll dough until ¼ inch thick, using a cookie cutter, create shapes and lay them onto a cookie sheet.
  5. Bake them at 375 degrees for approximately 18 minutes or until golden brown.
  6. Store in air tight sealed container or in the fridge, and consume within 1-2 weeks.

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Baked parma ham, pesto and ricotta frittata

BT Toronto | posted Monday, Aug 15th, 2016

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Prep time: 15 min

Cook time: 45 min

Servings: 10-12 appetizer sized servings

Ingredients:

  • 12 Large eggs ½ cup Heavy cream
  • Salt and pepper 1 tbsp Olive oil, plus additional for greasing pan
  • 1 Small onion, diced
  • 2 cups Baby spinach, roughly chopped
  • 1 cup Fresh ricotta, drained 4 Thin slices Parma ham
  • 3 tbsp Pesto
  • 2 cups Fresh basil leaves
  • 1/2 cup Olive oil
  • ¼ cup Pine nuts
  • 1 Garlic clove
  • 1/4 cup Freshly grated Parmesan cheese
  • ½ tsp Salt, to taste

Method:

  1. Preheat oven to 350°F.
  2. Lightly grease a 9 x 13 inch pan. Set aside.
  3. Start combining ingredients for pesto mix. Combine basil, olive oil, pine nuts and garlic in blender.
  4. Blend until paste forms, stopping often to push down basil.
  5. Add Parmesan and salt to taste; blend until smooth.
  6. In a large bowl, whisk eggs and cream together and season with salt and pepper.
  7. In a large skillet over medium heat, add olive oil and sauté onions until soft, about 4-5 minutes. Add spinach and continue cooking for about 1 minute. Cool slightly and drain any excess liquid away.
  8. Add onion-spinach mixture to eggs, stir and add to greased pan. Dollop fresh ricotta evenly over egg mixture and drizzle pesto on top.
  9. Finally, lay slices of Parma ham on top and bake on middle rack of oven until golden and set, about 35-40 minutes.
  10. Cool slightly on rack before cutting into squares.

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20-minute clambake

BT Toronto | posted Wednesday, Aug 3rd, 2016

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Ingredients:

  • 2 large or 3 medium shallots, cut into large wedges
  • 6 garlic cloves
  • 1 bottle of Sam Adams
  • 1 cup water
  • 1 1/2 pounds small new potatoes
  • 1 pound hot dried chorizo, cut into 1/2-inch pieces
  • Coarse salt
  • 3 lobsters (1 1/2 pounds each)
  • 3lbs littleneck clams, scrubbed well
  • 4 ears of corn, husked and halved
  • 2 pounds mussels, debearded and scrubbed well
  • 1 1/2 pounds large tiger shrimp (about 30), shell-on
  • 2 tablespoons unsalted butter
  • 2 lemons, halved
  • 1 bunch of parsley, chopped
  • 1 bunch of oregano, chopped
  • Fresh seaweed, well rinsed, for layering (optional)

Method:

  1. Combine onions, garlic, bottle of Sam Adams IPA and water in a 16-litre Dutch oven or stockpot. Cover with a layer of seaweed.
  2. Add potatoes, chorizo, and 1 tablespoon salt. Bring to a boil.
  3. Add lobsters; cook over high heat, covered, for 15 minutes.
  4. Add clams and corn; cook, covered, for 5 minutes.
  5. Add mussels and shrimp; cook, covered, until clams and mussels open and shrimp are cooked through, approximately 4 to 8 minutes.
  6. Remove seafood, corn, potatoes, and chorizo using tongs, and transfer to large platter.
  7. Discard seaweed and any unopened clams and mussels.
  8. Strain liquid through a sieve into a bowl; add butter, swirling to melt add chopped parsley and oregano.
  9. Squeeze lemons over clambake.

Courtesy of Chef Kevin Castonguay, owner of catering and events company ProvisionsTO

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