1. Skip to navigation
  2. Skip to content
  3. Skip to sidebar

Recipes

Not-cho vegan cheese dip

BT Toronto | posted Tuesday, Aug 13th, 2013

Not-cho cheese dip

Ingredients:

  • 1 cup soaked raw cashews
  • 1-2 tablespoons lemon juice
  • 2 teaspoons onion powder (or ¼ cup fresh, grated)
  • 1 teaspoon garlic powder (or 1 clove fresh, grated)
  • 2 teaspoons cumin
  • 4 oz jar of chopped (or 1 large whole roasted pimento)
  • 1 teaspoon of salt
  • 2 tbsp. Nutritional Yeast
  • 1 tbsp. Hemp Seeds
  • 1/2 cup water**

Method:

  1. Whiz above ingredients in blender until smooth. Serve with fresh veggies, nacho chips or crackers.

**You can also add more water to this mix to reach a saucier consistency, which is super as a sauce for raw zucchini noodles!

Courtesy Meg Pearson,
www.twitter.com/mapwellness

Tags: , , , , ,

Encastry pastry of spinach and roasted red pepper

BT Toronto | posted Wednesday, Aug 7th, 2013

Encastry pastry of spinach and roasted red pepper

Ingredients:

  • 1 cup spinach, cooked, drained and chopped
  • ½ roasted red pepper, diced
  • ½ cup feta cheese, crumbled
  • 1 tsp fresh garlic, minced
  • 1 egg, beaten
  • 6 leaves fresh basil, chopped
  • To taste salt & pepper
  • 6 sheets phyllo dough

Method:

  1. Pre-heat toaster oven to 400F. In a large bowl mix together all of the ingredients except the Phyllo dough.
  2. Spread out the sheets of parchment on a flat surface while keeping covered with a moist towel to not dry out. Brush three pieces of Phyllo dough with melted butter and lay each piece on top of each other. Cut the dough into 2-inch wide strips.
  3. Place one tbsp of the filling on the end of each strip of Phyllo. Starting at the end with the filling, fold one corner of the dough over the spinach filling to the opposite side of the strip to form a triangle, like point folding a flag.
  4. Place the triangles onto the baking sheet pan and brush with melted butter. Bake for 15 minutes until brown and crispy. Serve with mixed greens and lemon thyme vinaigrette.

Courtesy Michael P. Clive,
www.twitter.com/michaelpclive

Tags: , ,

Sole en papillote

BT Toronto | posted Wednesday, Aug 7th, 2013

Sole en papillote

Ingredients:

  • 1 red pepper, julienne
  • 1 carrot, grated or julienne
  • 15 snow peas, julienne
  • 8 cherry Tomatoes, halved
  • 4oz. sole fillets
  • 2 tbsp butter
  • 2 sprigs fresh dill, chopped
  • 1 tbsp white wine (optional)
  • To taste salt & pepper

Method:

  1. Preheat the oven to 425F. Cut 2 heart-shaped pieces of parchment paper large enough to contain the fish and vegetables when folded in half.
  2. Toss the vegetables together. Place the half of the vegetables on half of each piece of the parchment paper. Place one of the sole filets on each portion of vegetables. Place half of the butter and dill on top of each piece of fish. Season with salt & pepper. Add a splash of white wine (optional)
  3. Fold the parchment paper over the fish and seal well on all sides. Carefully slide the fish onto the tray and slide into toaster oven for 8-10 minutes.
  4. Remove the tray from the toaster oven, place the envelope on a big plate, take it to the table and break open the parchment paper.

Courtesy Michael P. Clive,
www.twitter.com/michaelpclive

Tags: , , ,

Peach and cherry crumble

BT Toronto | posted Wednesday, Aug 7th, 2013

Peach and cherry crumble

Ingredients:

  • 1 cup peaches, peeled and chopped
  • 1 cup cherries, pitted and halved
  • 2 tbsp granulated sugar
  • 1 tbsp cornstarch
  • 1 tbsp lemon juice
  • 3 tbsp butter, melted
  • 2 tbsp
  • 4 tbsp oats
  • 3 tbsp brown sugar
  • 1 tsp cinnamon

Method:

  1. Pre-heat oven to 400F. Mix together the fruit, corn starch, granulated sugar and lemon juice.
  2. In a separate bowl, mix together the flour, oats, brown sugar, butter and cinnamon.
  3. Evenly divide the fruit mixture between the two ramekins and cover with the oat topping. Place into toaster oven to bake for 15 minutes until golden brown and bubbly. Serve with Vanilla ice cream and garnish with fresh mint sprigs.

Courtesy Michael P. Clive,
www.twitter.com/michaelpclive

Tags: , , , ,

Slash ‘n’ grill chicken drums

BT Toronto | posted Monday, Jul 22nd, 2013

This is an at the beach favourite for my family. Slash ’em with a blade, rub ’em with bone dust, grill ’em with love, glaze ’em for the sticky and toss ’em in crushed barbeque potato chips for the crunch. This makes drumsticks rock ‘n roll.

Slash ‘n’ grill chicken drums

Serves 6

Grill temperature: Medium (350-450 degrees); Grill time: 20-30 minutes

Ingredients:

  • 12 chicken drumsticks
  • 2 tbsp. BBQ seasoning
  • 2 tbsp. chipotle-flavoured hot sauce
  • 2 tbsp. icing sugar
  • 2 tbsp. your favourite BBQ sauce
  • 1 oz. Red Stag Black Cherry-Flavoured Bourbon Whiskey
  • 3 tbsp. butter
  • 2 cups coarsely crushed BBQ flavored potato chips
  • Salt and freshly ground black pepper to taste

Method:

  1. Take a sharp knife and slash the outside of the chicken drumsticks, about a ¼ to a ½ inch deep at most.
  2. Rub the BBQ seasoning into the drums making sure to rub it into the slashes. Let marinate in the rub for at least an hour. If you can go overnight, the flavour intensifies.
  3. Preheat grill to medium-high, and in a small bowl whisk together the chipotle hot sauce, icing sugar, BBQ sauce and black cherry bourbon. Stir it until the sugar is dissolved, and set aside.
  4. Grill chicken drums for 20-25 minutes, turning frequently until the drums are nicely charred and fully cooked but still moist and tender. Minimum internal temperature of 160 F.
  5. Place all the drumsticks into a large bowl, and add in the butter and chipotle black cherry bourbon mixture.
  6. Toss in the crushed BBQ potato chips, and serve immediately.

Courtesy Ted Reader,
www.tedreader.com

Tags: , , ,

Ontario flat iron steak

BT Toronto | posted Tuesday, Jul 16th, 2013

Ontario flat iron steak

Serves 1

Ingredients:

  • 6 oz. flat iron steak
  • 1 bunch Thyme, fresh
  • 1 garlic, clove, sliced
  • 1 cup canola oil
  • 1 cup canola oil
  • 1/3 cup white balsamic vinegar
  • 1 tbsp. honey
  • ½ tbsp. dijon mustard
  • 1 bunch, tarragon, chopped.
  • 1 cup. potato, fingerling, blanched
  • ¼ cup. bacon, double smoked
  • 1 tbsp. shallots, chopped
  • 1 tbsp. chives, chopped
  • 1 tbsp. vinaigrette
  • 3 grape tomatoes, heirloom
  • 1 cup swiss chard, sliced
  • ¼ cup. butter, unsalted
  • ½ cup jus, prepared

Method:

  1. Marinate flat iron steak in ¼ cup of canola oil, sliced garlic and fresh thyme overnight.
  2. Season steak with kosher salt and cracked black pepper.
  3. Place a sauté pan on the stove at medium high heat. Add 1 tbsp. of canola oil and let heat to just below the smoking point. Place steak in the pan away from yourself. Turn down to medium heat and let sear for approximately 3 mins or until a beautiful golden brown. Flip and do the same for the other side. Being a leaner cut of meat it is recommended to eat a medium rare. Take out of the pan and let rest.
  4. For the vinaigrette, add all ingredients except for canola oil into a food processer and blend until smooth. While blending slowly add canola oil to emulsify. Season with salt and pepper to desired taste.
  5. For the potato salad, place a sauté pan on low heat. Add ¼ cup of canola oil. Render bacon slowly to ensure crispiness and flavor without burning the fat. Add potatoes, shallots and tomatoes and heat through. Take off the heat and toss with vinaigrette and chives. Season with salt and pepper to desired taste.
  6. For the chard, place a sauté pan on medium heat. Add butter and melt. Add chard and cook just until tender and wilted. Season with salt and pepper to desired taste.
  7. Heat jus on stove top.
  8. To serve, place warm potato salad in the center of the plate. Place Swiss chard just off the potato salad. Slice steak on a bias and fan on top of the warm potato salad. Plate with jus and enjoy.

Courtesy Christian Pritchard
www.chriscooking.com

Tags: , , ,

Yellow tomato and charred-pineapple gazpacho

BT Toronto | posted Tuesday, Jul 16th, 2013

Yellow tomato and charred-pineapple gazpacho

Yields 1 litre

Ingredients:

  • 4 ea, Yellow tomatoes, quartered
  • ½ ea, Pineapple, sliced
  • 2ea, Shallots, chopped
  • ½ bunch, Cilantro, chopped
  • 1 cup, Orange juice
  • ¼ cup, Lemon juice
  • 1 ea, Garlic, clove
  • 1 cup, Crab meat
  • 1 tbsp, Yellow bell pepper, small dice
  • 1 tsp, Ginger, small dice
  • 1 tsp, Lemon juice
  • 1 cup, Baby arugula
  • ½ cup, Basil
  • 1tsp , Lemon juice
  • ½ cup, Canola oil

Method:

  1. For the gazpacho: Char pineapple slices on a grill to intensify. Let cool at room temperature.  In a blender add all remaining ingredients and blend until smooth. Season with salt and white pepper. Strain through a colander to achieve a smooth texture. Reserve in the refrigerator.
  2. For crab mix: In a mixing bowl combine all ingredients and season with salt and pepper accordingly.
  3. For pesto: In a food processor add basil arugula and lemon. Pulse until just incorporated.  Blend while adding oil to emulsify. Season with salt and pepper accordingly.
  4. To serve: In a bowl place a small ring mold into the centre. Stuff with crab mixture. Remove mold and pour gazpacho until ¾ of the way up the crab mix. Garnish soup with arugula basil pesto and enjoy!

Courtesy Christian Pritchard
www.chriscooking.com

Tags: , ,
Page 5 of 512345