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Recipes

Chocolate peanut protein powerballs

BT Toronto | posted Tuesday, May 30th, 2017

CHOCOLATE-PEANUT-PROTEIN-POWERBALLS

CHOCOLATE PEANUT PROTEIN POWERBALLS

Ingredients:

  • 1 cup packed, pitted Medjool dates
  • 1 cup oats, large flake (Bob’s Red Mill)
  • 1/4 cup hemp seeds (I like Manitoba Harvest)
  • 1/4 chia seeds
  • 1/4 cup flax seeds
  • 1/3 cup raw cacao powder
  • 1/2 tsp best quality vanilla extract
  • 1/4 tsp each ground cinnamon and nutmeg
  • 1/4 tsp unrefined sea salt
  • 1/2 cup raw, natural peanut butter (or nut butter of your choice)
  • 1/2 cup white sesame seeds

Directions:

  1. Place all ingredients, except salt, in food processor.
  2. Pulse until uniform mixture results.
  3. Using a tablespoon measure, scoop out dough and form into balls.
  4. Roll in sesame seeds, chocolate powder or dried coconut.
  5. Place in fridge to set.
  6. If not using immediately, power balls can be frozen.

Yield: 16 – 20 power balls.

 

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20-minute clambake

BT Toronto | posted Wednesday, Aug 3rd, 2016

IMG_4585

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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Cod cakes

Cityline | posted Tuesday, Sep 29th, 2015

codcakes-featured

Mairlyn Smith came up with this recipe after a recent trip to Newfoundland — a creative use for leftover potatoes. Plus, kids will love the mild cod flavour. Serve with tartar sauce, if desired.

Cod cakes

Makes 12 servings or 24 cod cakes

Ingredients:

2 slices bacon, chopped into 1/4-inch pieces
2 medium onions, diced
1 1/4 lbs cooked cod to equal 2 cups (500 mL) flaked, cooked cod
2 lbs russet potatoes, about 4 large, mashed to equal 4 cups (1 L) mashed
1 tsp (5 mL) iodized salt
1/2 tsp (2 mL) pepper
1 1/2 cups (375 mL) fine bread crumbs (I used whole wheat panko.)

Method:

In a medium skillet over medium heat, fry bacon until crispy, remove from pan and drain on a paper towel.

Add onion and sauté until well browned about five to eight minutes. Add salt and pepper.

In a large bowl, mix together flaked, cooked cod, mashed potatoes and cooked onion. Crumble bacon in and lightly mix together.

Place bread crumbs into a shallow bowl.

Using a half-cup measuring cup, scoop the mixture into the cup, shake out into your hand and form into a patty.

Gently press into the breadcrumbs.

Heat a large skillet over medium heat and add oil. Place fish cakes into hot oil and cook over medium heat until golden to medium brown on both sides.

Courtesy Mairlyn Smith
@MairlynSmith

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