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Recipes

Brussels Sprouts Sliders

BT Toronto | posted Tuesday, Nov 21st, 2017

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Ingredients

  • 6 tablespoons olive oil, divided
  • 2 large sweet or yellow onions, sliced thin
  • Salt to taste
  • 20 large brussels sprouts
  • 1 tablespoon tamari
  • 2 to 3 cloves garlic, pressed
  • a dash of liquid smoke (if desired)
  • ½ teaspoon ground cumin
  • ¼ teaspoon cayenne pepper
  • 8 ounces tempeh, cut into thin slices
  • 5 teaspoons grainy mustard

Preparation

  1. Heat a large skillet over medium heat. Add 2 tablespoons olive oil, heat for a minute, then add the onions and a sprinkling of salt. Stir frequently, making sure to stir from the bottom of the pan up, to dislodge any sticking onions. They will begin to yellow and shrink in volume, as they darken from yellow to more of a caramel color, lower the heat. Keep cooking until they are at the desired state. This usually takes between 25 and 35 minutes. Let cool.
  2. Preheat the oven to 375 degrees.
  3. Cut the brussels sprouts in half from top to bottom, keeping the two halves close together. If you don’t , you will have to search for a pair that fits well together after they have roasted. Mix together two tablespoons olive oil, tamari, pressed garlic, cumin, cayenne and liquid smoke in a bowl to make the marinade. Taking one complete brussels sprouts pair at a time, dip both halves in the marinade. Remove and let sit cut side down on a parchment lined baking sheet. Bake for 12 minutes, then turn the sprouts and bake 7 more minutes.
  4. Prepare a second parchment lined baking sheet. Pour the marinade into a baking pan and let the tempeh sit in it for 20 minutes, then turn all the pieces and let them marinade another 10 minutes. Remove the tempeh and set them up without touching on the baking sheet. If there is any reserved marinade, brush over the remaining pieces.
  5. Bake at 375 for 12 minutes, gently turn, and bake for 5 minutes more. Cool onions, brussels sprouts and tempeh for assembly.
  6. Take one half of a brussels sprout, smear with mustard, add a piece of tempeh cut to fit the size of the sprout, add some onions (I used a melon baller for this). Take the other half of the brussels sprout and position it so the two spouts are like the buns on a burger, with the cut sides facing each other, and secure with a toothpick.
  7. Warm on a baking pan in a 325 degree oven for 10 to 15 minutes.

Courtesy of The New York Times

 

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Sweet potato gnocchi with sage brown butter

Cityline | posted Tuesday, Apr 14th, 2015

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Sweet potato gnocchi with sage brown butter

Serves 4

Ingredients:

  • 2 lbs sweet potato
  • 1 1/2 cup fresh ricotta, drained for 2 hours in cheese cloth or a fine sieve
  • 1/2 cup Parmesan cheese, grated
  • 1 tbsp brown sugar
  • 1 tbsp maple syrup
  • 1 tbsp lemon zest
  • 2 1/2 tbsp sea salt
  • 1/2 tsp cinnamon
  • 1/2 tsp fresh ground nutmeg
  • 2 1/2 cups all-purpose flour
  • 20 sage leaves
  • Unsalted butter
  • Vegetable oil

Method:

Preheat oven to 400F. Pierce sweet potatoes with a fork and bake on a baking sheet lined with parchment until fully cooked and tender, approximately 45 minutes.

Remove from oven, halve and allow to cool.

Remove flesh to a mixing bowl and add strained ricotta cheese. Blend with a hand blender until smooth.

Add cheese, sugar, maple syrup, lemon zest, salt, cinnamon, and nutmeg and mix well.

Mix in flour in batches until soft dough forms.

Turn dough out onto a floured surface and divide into 4 pieces. Use your palms, parallel to surface, to roll out gnocchi to a 1-in. diameter and cut desired size pieces.

Bring a large pot of salted water to a boil, add gnocchi in batches and boil for approximately 3-4 minutes, or until they float.

Remove to a clean-rimmed baking sheet.

In a large frying pan on medium heat, add 2 tsp vegetable oil and a couple handfuls of gnocchi. Sauté for one minute prior to adding a tbsp of butter, season with salt and pepper.

Sauté gnocchi until golden brown and finish with a handful of sage leaves for every cup of gnocchi.

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Sweet potato and chorizo hash with fried egg

BT Toronto | posted Monday, Apr 21st, 2014

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Turn last night’s dinner into a delicious breakfast hash!

Sweet potato and chorizo hash with fried egg

Ingredients:

  • 3 tablespoons olive oil
  • 2 sweet potato halves, cooked and diced
  • 125 grams dry-cured spicy chorizo sausage, diced
  • ¼ teaspoon salt
  • 2 eggs
  • 1 large green onion, thinly sliced (about 2 tablespoons)
  • ¼ cup salsa

Method:

  1. Heat 2 tablespoons butter in a large non-stick frying pan over medium heat. Add sweet potatoes, and spread in even layer. Cook without stirring until sweet potatoes start to brown, about 5 minutes. Stir potatoes, adding in chorizo, and salt; cook for 5 minutes. Set aside.
  2. Meanwhile, heat a small non-stick frying pan over medium heat. Add 1 tablespoon butter, crack in 2 eggs and cover for 1 minute. Remove from heat and keep covered for 3 minutes, or until desired doneness.
  3. Split sweet potato hash into two bowls, and top each with a fried egg. Season with salt and pepper and serve with salsa.

Courtesy Kary Osmond, www.karyosmond.com

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Sweet potatoes with chorizo and sour cream

BT Toronto | posted Monday, Apr 21st, 2014

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Sweet potatoes go very well with chorizo sausage, cilantro, and sour cream. This recipe is very easy and if you were to pair it with a simple salad, makes for a quick weeknight meal.

Sweet potatoes with chorizo and sour cream

Ingredients:

  • 2 large sweet potatoes, sliced in half lengthwise
  • Olive oil
  • Salt
  • 250 grams dry-cured spicy chorizo sausage, diced
  • ½ cup sour cream
  • ¼ cup finely chopped fresh cilantro

Method:

  1. Preheat oven to 400°F.
  2. Brush cut side of sweet potatoes with olive oil and season with a pinch of salt. Place cut side down on parchment lined baking sheet. Bake until tender, about 40 minutes.
  3. About 10 minutes before the sweet potatoes are done roasting; heat a frying pan over medium-low heat. Add chorizo, cook and stir for 10 minutes.
  4. Top each sweet potato half with chorizo, sour cream, and cilantro. Serve immediately.

Kary’s Tips:

  • A sweet potato has finished cooking when you are able to insert the tip of small knife into the thickest part of the potato and it slides in with no resistance.
  • Green onion can be substituted for cilantro as a garnish.
  • Dry-cured spicy chorizo sausage is found at the deli counter at the grocery store, usually next to the salami.

Courtesy Kary Osmond, www.karyosmond.com

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Juicy mixed herbs chicken with sweet potato mash and sautéed broccoli

BT Toronto | posted Thursday, Sep 12th, 2013

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As we get into colder autumn days,  the warm, creamy potatoes provide comfort and play the perfect partner to this herbaceous chicken.

Juicy mixed herbs chicken with sweet potato mash and sautéed broccoli

Serves 4

Preparation time: 15 minutes | Cooking time: 40-45 minutes

Ingredients: 

  • 4 chicken breasts
  • 1 package Maggi So Juicy Mixed Herbs
  • 1 large Russet potato, peeled and diced
  • 3 large sweet potatoes, peeled and diced
  • Freshly ground black pepper and salt
  • 2 Tbsp butter
  • 1 Tbsp olive oil
  • 1 medium head of broccoli, cut into florets

Method:

  1. Preheat the oven to 350°F (180°C) or 320°F (160°C) for convection oven and cook the chicken according to the pack instructions.
  2. About 15 minutes before the end of the chicken cooking time, place the diced potato into boiling water for 5 minutes, then add the sweet potato and cook until the potatoes are tender. Roughly mash, adding butter, salt, and pepper to taste, then mash thoroughly.
  3. Heat the oil in a pan and quickly sauté the broccoli until tender. Cover to keep warm.
  4. Remove the chicken from the oven, leave to cool for a minute then cut the bag open and gently tip the contents into a dish.
  5. Slice the chicken breasts into chunky pieces on a board, keeping the chicken breast shape together.
  6. Serve the mash potato topped with the chicken and remaining sauce with a side of broccoli.

Courtesy Christian Pritchard, www.ChrisCooking.com

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