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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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How to make your own spiced pumpkin lattes

Chatelaine | posted Saturday, Sep 26th, 2015

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Pumpkin lattes are back in coffee shops, and while they’re a comforting, delicious treat—making them a regular habit definitely puts a dent in your wallet. So we came up with two DIY versions: your standard pumpkin spice latte, and a spiced pumpkin mocha latte.

These recipes call for a shot of espresso, but if you don’t have an espresso maker, you can buy instant espresso, or brew a cup of double-strength coffee and add it gradually, tasting as you go, until it has the flavour you like. I use whole milk here because it adds richness to the drink, but any milk can be used. A single tablespoon of sugar balances the milk and pumpkin very nicely—but adjust to your desired sweetness (another perk of making it at home!).

espresso pouring into large mug

Spicy pumpkin latte

Ingredients

  • 1 tbsp pure pumpkin purée
  • 1 tbsp sugar
  • 1/8 tsp pumpkin pie spice
  • a few drops vanilla extract
  • 3/4 cup whole milk
  • 3 tbsp sweetened whipped cream
  • a pinch cinnamon

Instructions

  • COMBINE pumpkin with the sugar, pumpkin pie spice, and vanilla in a small pot over medium heat. Cook, stirring, until the pumpkin begins to sizzle and the spices are fragrant, 1 to 2 min. Gradually whisk in milk until combined. Let mixture cook until steam begins to come off the top of the milk and bubbles form at the edge of the pot, about 2 more min. Remove from heat.
  • BREW an espresso shot into a mug. Pour in milk mixture. Top with whipped cream and sprinkle with cinnamon.

For our bonus flavour: Chocolate and pumpkin are an unexpected and totally delicious combination! (Chatelainenailed the pumpkin-chocolate combo with these pumpkin and chocolate cheesecake bars, the inspiration for a spin-off from the spicy pumpkin latte.) Introducing our spicy pumpkin mocha!

Spiced pumpkin mocha

  • 1 tbsp pure pumpkin purée
  • 1 tbsp sugar
  • 1 tbsp cocoa powder, plus more for garnish
  • 1/8 tsp pumpkin pie spice
  • 3/4 cup whole milk
  • a few drops vanilla extract
  • 3 tbsp whipped cream

Instructions

  • COMBINE the pumpkin with the sugar, pumpkin pie spice, cocoa powder and vanilla in a small pot over medium heat. Cook until the pumpkin begins to sizzle and the spices are fragrant, 1 to 2 min. Gradually whisk in milk until combined. Let mixture cook until steam begins to come off the top of the milk and bubbles form at the edge of the pot, about 2 more min. Remove from heat.
  • BREW an espresso shot into a mug. Pour in milk mixture. Top with whipped cream and sprinkle with cocoa.
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