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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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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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