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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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Crazy-good cilantro soup

Chatelaine | posted Friday, Apr 8th, 2016

soup

Prep: 30 minutes
Total time: 40 minutes

Makes: 6 servings

Ingredients

  • 2 bunches cilantro, stems trimmed about 2 inches and washed well
  • 2 cups low-sodium chicken broth
  • 2 tsp olive oil
  • 1 cup slivered blanched almonds
  • 2 tbsp unsalted butter
  • 2-Jan small onion, about 1/3 cup
  • 1 small leek, white part only, chopped, about 1 cup
  • 1 garlic clove
  • 2 tbsp all-purpose flour
  • 1/4 cup dry white wine
  • 1 1/2 cups 3.25% milk
  • 1/2 tsp salt
  •  Mexican crema, optional

 

Directions

  1. Bring a medium pot filled halfway with water to a boil. Add cilantro and cook for 1 min. Drain and rinse under cold running water until cool. Squeeze out water, then transfer to a blender.
  2. Add broth to cilantro. Whirl until puréed, about 1 min. Set a sieve over a deep bowl and pour puréed liquid through sieve. Use a ladle to press all liquid through sieve. Discard solids. Rinse out blender.
  3. Heat same pot over medium. Add oil, then almonds. Stir constantly until toasted, about 2 min. Transfer to a plate.
  4. Melt butter in pot. Add onion, leek and garlic. Cook until onion and leek start to soften, about 3 min. Stir in flour and cook 1 min. Add wine, stirring constantly until absorbed, about 1 min. Gradually whisk in milk until mixture thickens, about 2 min. Pour milk mixture into blender along with almonds and salt. Whirl at least 3 min until finely puréed. Return both almond-milk and cilantro mixtures to pot. Stir until warm. Ladle into bowls and top with dollops of Mexican Crema.
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Easy minestrone with romano beans

Chatelaine | posted Monday, Feb 1st, 2016

soup

Preparation time: 15 minutes
Total time: 30 minutes
Makes: 4 servings

Ingredients

  • 2 tsp olive oil
  • 1 onion, diced
  • 1 carrot, peeled and diced
  • 1 celery stalk, diced
  • 1 garlic clove, minced
  • 1/4 tsp hot-red-chili-flakes
  • 796-mL can diced tomatoes
  • 1/2 540-mL can romano beans, drained and rinsed
  • 450 mL vegetable broth, about 1/2 900-mL carton
  •  parmesan rind
  • 3/4 cup tubetti pasta
  • 2 cups packed spinach
  • 2 tbsp grated parmesan
  • 1/4 cup chopped fresh basil

Directions

  1. Heat a large saucepan over medium. Add oil, then onion, carrot, celery, garlic and chili flakes. Cook until vegetables are slightly tender, about 3 min. Add tomatoes, beans, broth, parmesan rind, pasta and 3/4 cup water. Bring to a boil. Reduce heat and simmer, covered, until pasta is tender, 10 to 11 min. Remove and discard parmesan rind. Stir in spinach. Garnish with grated parmesan and basil.

Kitchen note: A can of beans has higher sodium levels compared to dried beans, so it’s always advisable to drain and rinse the beans before cooking with them.

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Chicken Alphabet-Noodle Soup

Today's Parent | posted Wednesday, Nov 25th, 2015

alphabetsoup-featured

Preparation time: 20 minutes
Total time: 30 minutes
Makes: 6 adult servings

Bring some fun to the dinner table with this educational Chicken Alphabet-Noodle Soup. It’s great for overcoming a cold or flu, too.

Ingredients

  • 2 tsp canola oil
  • 1 large onion, chopped
  • 2 celery stalks, diced
  • 1 carrot, diced
  • 1 900-mL carton chicken broth
  • 2 cups water
  • 1/2 tsp dried thyme
  • 1/2 tsp salt
  • 6 skinless, boneless chicken thighs, diced
  • 1/2 cup alphabet pasta, or any other small pasta
  • 1/4 cup finely chopped parsley

Directions

    • Heat a large pot over medium. Add oil, then onion, celery and carrot. Cook until onion starts to soften, about 3 min.
    • Add chicken broth, water, thyme and salt. Boil, then add chicken and pasta. Cover and simmer, stirring occasionally, until chicken is completely cooked through and noodles are tender, about 10 min.
    • Stir in parsley. Ladle into bowls.

Originally published in the Today’s Parent February 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen powered by GE.

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Slow-cooker French onion soup

Chatelaine | posted Tuesday, Nov 3rd, 2015

frenchonionsoup-featured

INGREDIENTS

INSTRUCTIONS

  1. COMBINE onions with butter and salt in slow cooker insert. Season with fresh pepper. Cover and cook on high until onions are soft and dark brown, about 6 hours.
  2. STIR in flour until well combined. Stir in vermouth. Scrape up brown bits from bottom. Add broth and water. Cover and continue cooking on high for 1 1/2 hours.
  3. POSITION rack in top third of oven. Preheat broiler. Cut bread into 8 slices, each 1/2 in. thick. Butter both sides and place on a baking sheet. Broil until lightly golden, about 1 min per side.
  4. ARRANGE 4 oven-safe soup bowls on a baking sheet. Ladle soup into bowls. Top each with 2 toasts. Sprinkle with cheese. Broil until cheese is bubbly, 2 to 4 min.
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Slow cooker French onion soup

Cityline | posted Tuesday, Feb 17th, 2015

frenchonionsoup-featured

Slow cooker French onion soup

Prep time: 30 minutes
Total time: 7 hours 30 minutes
Serves: 4

Ingredients:

  • 1.75 kg cooking onions, thinly sliced (about 14 cups)
  • 3 tbsp butter, cubed
  • 1/4 tsp salt
  • 4 1/2 tsp all-purpose flour
  • 3 tbsp vermouth or dry white wine
  • 900 mL beef broth
  • 1/3 cup water
  • 1 demi-baguette
  • 1 tbsp butter, at room temperature
  • 2 cups grated gruyère or emmental cheese

Method:

  1. Combine onions with butter and salt in slow cooker insert. Season with fresh pepper. Cover and cook on high until onions are soft and dark brown, about 6 hours.
  2. Stir in flour until well combined. Stir in vermouth. Scrape up brown bits from bottom. Add broth and water. Cover and continue cooking on high for 1 1/2 hours.
  3. Position rack in top third of oven. Preheat broiler. Cut bread into 8 slices, each 1/2 in. thick. Butter both sides and place on a baking sheet. Broil until lightly golden, about 1 minute per side.
  4. Arrange 4 oven-safe soup bowls on a baking sheet. Ladle soup into bowls. Top each with 2 toasts. Sprinkle with cheese. Broil until cheese is bubbly, 2 to 4 minutes.

Make-ahead tip: Soup (without toasts) keeps well up to 3 days in the fridge or up to 2 months in the freezer. Flavour will improve as it sits.

For a stovetop version: Caramelize the onions and salt over medium until dark golden. Add flour, then vermouth, broth and water, and simmer, covered, for at least 30 minutes.

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Lentil, kale and sausage soup

Chatelaine | posted Tuesday, Jan 20th, 2015

lentilsoup-featured

Preparation time: 10 minutes

Total time: 35 minutes

Makes: 6 adult servings

Lentil, kale and sausage soup

Ingredients: 

  • 2 tbsp olive oil
  • 2 Italian sausages
  • 1 large onion, finely chopped
  • 1 leek, white part only, sliced
  • 3  carrots, diced
  • 2  garlic cloves, minced
  • 156-mL can  tomato paste
  • 1 tsp  coriander
  • 1 tsp  salt
  • 1 small bunch kale, stems removed, chopped, about 8 cups
  • 540-mL can lentils, drained and rinsed
  • grated parmesan, optional
Method

  • Heat a large, wide saucepan over medium. Add oil, then sausages
  • Turn sausages occasionally until they lose their pink colour, 4 to 6 min. Remove to a plate.
  • Add onion, leek, carrots and garlic to pan. Cook until onion starts to soften, about 3 min. Meanwhile, thinly slice sausages.
  • Stir in tomato paste, coriander, salt, sausages and any juices. Continue to cook, stirring frequently, until flavour develops, 5 more min. Pour in 4 cups water. Bring to a boil. Stir in kale and reduce heat to medium.
  • Cover and gently boil, stirring occasionally, until kale is tender, 5 to 7 min. Stir in lentils. If soup is too thick, stir in more water
  • Ladle soup into bowls. Sprinkle with Parmesan. Serve immediately.
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Roasted butternut squash and sweet pear soup

Cityline | posted Friday, Sep 5th, 2014

butternutsquashsoupgrilledcheese-featured

The Sweet Potato Chronicles ladies bring us a lunchbox-friendly soup packed with all our favourite fall flavours!

Roasted butternut squash and sweet pear soup 

Ingredients:

  • 2lb. butternut squash, peeled, seeded and cut into 2 inch chunks
  • 3 shallots, quartered
  • 3 heirloom carrots, cut lengthwise and then in half
  • 2 cloves garlic
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt, divided
  • 3 cup vegetable broth
  • 1 cup milk
  • 1/2 cup apple cider or water
  • 3/4 cup pear purée
  • Sour cream or Greek style yogurt for garnish

Method:

Preheat oven to 400F.

Place squash, shallots, carrots and garlic in a large bowl and toss with the olive oil and 1/4 teaspoon salt.

Spread vegetables in a single layer on a large, rimmed baking sheet and roast in the oven for 50 to 55 minutes, or until vegetables are fork tender. Let cool for 5 minutes.

Place vegetables and 2 cups of the vegetable broth into a blender or food processor and purée until smooth. Pour the purée into a large sauce pan over medium-low heat and stir in the last cup of broth, milk, water or apple cider, pear purée and the remaining salt. Allow the soup to cook until hot for about 10 minutes, stirring occasionally.

Serve with a dollop of Greek style yogurt or sour cream mixed into soup.

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Corned beef chowder

BT Toronto | posted Monday, Mar 10th, 2014

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This hearty soup is featured on the Fionn MacCool’s Irish Menu available at all Fionn MacCool’s locations until March 23.

Corned beef chowder

Ingredients:

  • 1 tbsp – Peanut or grape seed oil
  • 1 Vidalia onion, peeled and julienned
  • 1 tbsp – Garlic, minced
  • Salt and pepper
  • 1 tsp – Caraway seeds
  • 2 tbsp – White wine
  • 2 cups – Chicken or vegetable stock
  • 1 cup – Milk
  • 4 cups – Heavy cream
  • 1 cup – Corned beef, chopped
  • ½ cup – Sauerkraut

Method:

  1. Heat oil in saucepan on medium heat. Add onions and garlic and sauté for 2 to 3 minutes.
  2. Add caraway seeds and continue sautéing for another 30 seconds.
  3. Add white wine and simmer for 2 minutes.
  4. Add stock, milk, cream and sauerkraut. Bring to a boil and simmer for 10 minutes.
  5. Add chopped corned beef and continue to simmer.
  6. Season with salt and pepper to taste (adjust amount depending on how salty your corned beef is).
  7. If you like thicker chowder, mix a little cornstarch and water together and whisk into simmering soup.
  8. Ladle chowder into bowls and top with a little horseradish, croutons and green onion.

Courtesy Chef Bryan Jurek, www.fionnmaccools.com

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