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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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Vegetarian Taco Salad

Chatelaine | posted Monday, Jan 4th, 2016

vegetariantacosalad-featured

Preparation time: 20 minutes; Total time: 25 minutes; Makes: 4 servings

Ingredients:

Tofu Ranch Dressing

  • 1/2 cup buttermilk
  • 1/2 350-g pkg soft tofu
  • 1/4 cup finely chopped fresh chives
  • 2 tbsp mayonnaise
  • 1 tbsp chopped dill
  • 1 garlic clove
  • 2 tsp lemon juice
  • 1/4 tsp salt

Salad

  • 4 cups finely shredded iceberg lettuce
  • 1/2 540-mL can black beans, drained and rinsed
  • 3/4 cup corn kernels
  • 1 avocado, finely chopped
  • 1 orange bell pepper, finely chopped
  • 1 cup cherry tomatoes, halved
  • 1/2 cup shredded cheddar or Monterey Jack

Method:

  1. Preheat oven to 400F. Spray both sides of tortillas with oil. Cut each into 8 wedges. Arrange on an unlined baking sheet. Bake in centre of oven until golden, about 5 min.
  2. Whirl buttermilk with tofu, chives, mayo, dill, garlic, lemon juice and salt in a food processor until smooth. Set aside.
  3. Combine lettuce, black beans, corn kernels, avocado, bell pepper and cherry tomatoes in a large bowl. Add dressing and toss until well coated. Divide between 4 plates. Sprinkle with cheddar. Serve with tortilla wedges (or in tortilla bowls, below).

To make tortilla bowls

  1. Spray the outside of 4 large oven-safe bowls and set bottom-side up on a baking sheet.
  2. Press 1 large flour tortilla firmly over each, pressing into the sides of bowls. Spray tortillas wth oil. Bake at 300F for 15 min.
  3. Using tongs, remove tortillas from bowls and set bowls aside. Set tortillas bottom-side down on same baking sheet. Continue baking until crisp, about 15 min.
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Perfection in a jar

BT Toronto | posted Wednesday, Oct 28th, 2015

Perfection-in-a-Jar

This fresh salad looks beautiful layered in a jar, plus it stores and travels easily, too!

Perfection in a jar

Ingredients:

  • 4 Mason jars or 4 of your nicest medium-sized drinking glasses
  • 3 cups (750 mL) cherry or grape tomatoes, red and yellow
  • 1 to 2 heirloom tomatoes
  • 1 to 2 avocados
  • Two 8–10 oz (225–300g) balls of burrata cheese
  • 1 cup (250 mL) Basil Cashew Pesto
  • 1/2 cup (125 mL) toasted pine nuts
  • Cracked black pepper to taste
  • Fresh basil for garnish

Method:

Roast the cherry (or grape) tomatoes and set aside.

Slice the heirloom tomatoes and cut the avocado in half-moon wedges.

In the Mason jars, begin to layer the ingredients. Start with the tangy roasted tomatoes, a little bit of the fresh tomatoes, some burrata cheese, avocado, and then a dollop of the Basil Cashew Pesto. Keep layering until you get to the top.

Top each jar with toasted pine nuts, some cracked black pepper, and fresh basil. It looks and tastes beautiful.

Courtesy Mary Jo Eustace
www.maryjo.tv
Click HERE to buy the book.

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Sweet potato macaroni

BT Toronto | posted Wednesday, Oct 28th, 2015

sweet-potato-macaroni---scared-wheatless

Gluten-free macaroni? Mary Jo Eustace’s sweet potato-packed mac ‘n’ cheese is so flavourful that you won’t even miss the gluten.

Sweet potato macaroni

Ingredients:

  • 4 cups (1 L) dried gluten-free macaroni
  • 2 1/2 sweet potatoes
  • 3 Tbsp (45 mL) butter
  • 1/2 cup (125 mL) finely chopped celery
  • 1 cup (250 mL) cubed apple (tart, like Granny Smith)
  • 1 cup (250 mL) chopped onions
  • Salt and pepper to taste
  • 3/4 cup (185 mL) half-and half cream
  • 1 cup (250 mL) gluten-free chicken or veggie stock
  • 1 cup (250 mL) freshly grated
  • Parmesan cheese + extra for garnish
  • 1 cup (250 mL) freshly grated, raw sharp cheddar or Gruyère cheese
  • 1/2 cup (125 mL) chopped fresh parsley
  • 1/2 tsp (2.5 mL) ground nutmeg
  • 1/2 cup (125 mL) chopped pistachios

Method:

Cook pasta in a large pot of boiling, salted water, until al dente (check instructions on package). Drain and set aside.

Cut sweet potatoes into 1-inch (2.5 cm) cubes and cook them in boiling salted water until soft. This should yield approx. 2 cups (500 mL) cubed potatoes.

In a medium pan, sauté in butter the celery, apple, and onions until soft, about 3 to 5 minutes. Salt and pepper to taste. Add the sweet potato and sauté for another 1 to 2 minutes.

In a large bowl, combine the pasta, the sweet potato mixture, cream, stock, Parmesan cheese, cheddar or Gruyère, parsley, ground nutmeg, and salt and pepper. Mix well.

In a medium greased baking dish, spread the mixture evenly. Sprinkle the pistachios on top and bake at 385°F (195°C) for 25 to 30 minutes until everything is melted and bubbly. Top with extra Parmesan.

Courtesy Mary Jo Eustace
www.maryjo.tv
Click HERE to buy the book.

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Black bean fritters with mango salsa

BT Toronto | posted Wednesday, Oct 28th, 2015

maryjo

A healthy, gluten-free dinner that’s packed with protein and fresh flavours.

Black bean fritters with mango salsa

Ingredients:

  • 1 cup (250 mL) gluten-free flour
  • 1/2 Tbsp (7.5 mL) gluten-free baking powder
  • 1/2 tsp (2.5 mL) salt
  • 1 egg, beaten
  • 3/4 cup (185 mL) coconut milk or almond milk
  • 2 1/2 cups (625 mL) thinly sliced scallions
  • 2 cups (500 mL) canned black beans, drained
  • 1/2 cup (125 mL) chopped fresh cilantro + extra for garnish
  • Salt and pepper to taste
  • Canola oil for frying (enough to cover the bottom of the skillet by approx. 1/2 to 3/4 inch/1 to 2 cm)

Method:

In a large mixing bowl, sift the flour, baking powder, and salt. Make a hole in the center and add the egg and the milk. Stir into the flour, making a smooth batter.

Mix in the scallions, black beans, and fresh cilantro. Season well with salt and pepper.

Heat up the oil in a large heavy skillet and add 1 Tbsp (15 mL) heaps of the mixture for each fritter. Cook about 4 to 6 fritters at a time, for about 4 to 6 minutes until golden brown, turning once.

Serve fritters with mango salsa on a large platter and garnish with fresh cilantro.

Courtesy Mary Jo Eustace
www.maryjo.tv
Click HERE to buy the book.

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Magic poached egg and smashed avocado & seeded toast

BT Toronto | posted Monday, Oct 26th, 2015

Magic-Poached-Egg-sized

Our brains love protein in the morning, and eggs are a fantastic, affordable source that are quick to cook. With a kick of chile, this dish from Chef Jamie Oliver will wake us up and lift our spirits!

Magic poached egg and smashed avocado & seeded toast

Ingredients:

  • Olive oil
  • 1/2 – 1 fresh red chile
  • 2 large eggs
  • 2 ripe tomatoes

Smashed avocado & seeded toast:

  • Extra virgin olive oil
  • 1/4 of a small red onion
  • 1 lime
  • 1/2 of a ripe avocado
  • 2 thick slices of whole-wheat bread with seeds
  • 4 sprigs of fresh cilantro

Method:

Lay a 12-inch sheet of good-quality plastic wrap flat on a work surface and rub with a little olive oil. Finely slice half the chile (seed if you like) and scatter in the center of the sheet, then carefully crack an egg on top. Pull in the sides of the plastic wrap and, importantly, gently squeeze out any air around the egg. Tie a knot in the plastic wrap to secure the egg snugly inside. Repeat with the remaining chile and the second egg, then put the parcels to one side. Place a pan of water on a medium heat and bring to a simmer.

Use a small, sharp knife to remove the core from the tomatoes, then drop them into the simmering water for just 40 seconds. Remove to cold water, then peel and chop into eighths, discarding the seedy center. Place in a bowl with 1 teaspoon of extra virgin olive oil. Peel and coarsely grate in the onion, mix together, then season to taste with sea salt, black pepper, and half the lime juice. Poach the eggs in the simmering water for around 6 minutes for soft-boiled, or until cooked to your liking.

Meanwhile, peel, pit, and smash up the avo with the remaining lime juice and season to perfection. Toast the bread, then divide and spread the smashed avo on it like butter, and spoon over the dressed tomato. Unwrap your eggs and place them proudly on top, then finish with the cilantro leaves.

Courtesy Jamie Oliver
www.jamieoliver.com
Click HERE to buy the book.

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Quinoa rolls with avocado, hearts of palm

BT Toronto | posted Thursday, Jul 17th, 2014

windsorarms-featured

Quinoa rolls with avocado, hearts of palm

Ingredients:

Rice Flour Batter

  • 180 ml cold water
  • 250 ml rice flour
  • 25 g cornstarch
  • ½ tbsp. garlic brunoise
  • ½ tbsp. thai chili brunoise
  • ½ tbsp. coriander sliced
  • ½ tbsp. fresh ginger chopped
  • 1 tbsp. brunoise green onion

Avocado and hearts of palm

  • 2 avocadoes cut in 16 pieces
  • 8 heart of palm cut in halves
  • 1 head of frisee cut
  • ½ cucumbers sliced
  • ½ cup lemon dressing

Guacamole

  • 1 avocado
  • ½ Spanish onion brunoise
  • 1/4 brunch of coriander
  • 1 thai chili
  • 3 limes-juiced

Quinoa rolls

  • 8 rice paper
  • 2 cups quinoa
  • 1 tbsp chopped parsley
  • 4 tbsp lemon dressing
  • 1 tsp lemon confit

Method:

  1. Mix water, corn starch and rice flour, add all other ingredients.
  2. Dip Avocado and Heart of palm in batter and fry for 45 seconds.
  3. Mix all ingredients together for guacamole, add salt and pepper to taste.
  4. For quinoa rolls, mix lemon dressing, parsley and lemon confit.
  5. Add quinoa to boiled water and put over for 13 mins.
  6. Strain the water and add lemon dressing, parsley, lemon confit mix.
  7. Roll in the rice paper.
  8. To arrange plate, put sliced cucumber, quinoa rolls and guacamole.

Courtesy Executive Chef J.P. Challet, The Living Room at Windsor Arms

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Tunisian carrot salad

BT Toronto | posted Wednesday, Jul 16th, 2014

tunisiancarrotsalad-featured

This dish is a classic Tunisian salad. This salad can be served on its own, or is fantastic with fish or a grilled steak.

Tunisian carrot salad

Serves 4

Ingredients:

  • 8 large carrots, peeled
  • olive oil, to coat and to finish
  • ½ cup (125 g) Kalamata olives, pitted and cut into quarters
  • 1 ½ Tbsp (25 g) coriander seeds, toasted
  • 1 ¼ Tbsp (20 g) cumin seeds, toasted
  • 1 ¼ Tbsp (20 g) caraway seeds, toasted
  • 2 red bird’s eye chilies, finely sliced
  • 1/2 bunch cilantro, leaves picked, divided
  • 1 batch Harissa Dressing (recipe follows)
  • kosher salt, to finish

Harissa dressing

  • 5 Tbsp (75 mL) Harissa (see below)
  • 1 clove garlic, peeled
  • 3 Tbsp (45 mL) white vinegar
  •  ½ cup (125 mL) canola oil (approx)
  • kosher salt, to taste

Harissa

  • 4 medium red bell peppers
  • 1 tsp (5 mL) whole cumin seeds
  • 2 Tbsp (30 mL) whole coriander seeds
  • 6 cloves garlic, peeled
  • 20 long red bird’s eye chilies, seeds removed
  • 20 long red bird’s eye chilies (whole)
  •  ½ cup (125 mL) grapeseed oil
  • kosher salt, to taste

Method:

  1. Preheat oven to 180ºC (350ºF).
  2. Cut carrots in half crosswise and then quarter each half, lengthwise. Using a knife, carefully cut the core from each section of carrot. Set core aside for stocks, soups, or feeding to the chooks.
  3. Coat carrots in olive oil and spread carrot batons evenly on a baking sheet. Place in oven, and roast for 15-minute intervals, tossing carrots gently in between, for up to approximately 45 minutes or until tender. Remove carrots from oven and let carrots cool on baking sheet to room temperature.
  4. In a bowl, combine carrots, olives, toasted seeds, chilies and ¾ of the cilantro leaves. Dress liberally with Harrisa Dressing, tossing to coat evenly. Season to taste with salt.
  5. To serve, stack salad so carrots are in a wood stack formation on large flat serving plate. Garnish with remaining cilantro leaves, and lightly dress with olive oil. Serve immediately.

Harissa dressing

  1. In a blender, combine Harissa, garlic and vinegar. Purée until smooth. Transfer mixture into a bowl. Gently whisk in canola oil to combine. Be careful not to fully emulsify dressing.
  2. Use immediately or store in an airtight container in the refrigerator for up to 2 weeks.
  3. Makes about 1 cup (250 mL)

Harissa

  1. Over a naked flame, blister the red bell peppers until skin is completely blackened. Place blistered peppers in a bowl and cover bowl tightly with plastic wrap. Set aside and allow peppers to steam while cooling. When peppers have cooled, remove skin and seeds and set peppers aside at room temperature.
  2. In a dry pan, toast cumin and coriander seeds, tossing continually, for approximately 3 minutes over high heat or until aromatic. Remove seeds from pan and set aside at room temperature to cool.
  3. In a spice grinder, finely grind cooled toasted cumin and coriander seeds. Tip: Do not grind while hot as spice will burn.
  4. In a food processor, combine garlic cloves, chilies and ground spices. Process on high until smooth. Add bell pepper flesh and pulse until smooth. Note: Over-puréeing the mixture will turn its colour to orange rather than a desired deep red.
  5. Transfer mixture to a bowl, and add 115 mL of grapeseed oil. Gently stir to combine. Season mixture to taste with kosher salt, and transfer to an airtight container. Seal the surface of the harissa with 10 mL of grapeseed oil and cover with a lid. Store in refrigerator for up to 2 weeks.
  6. Makes about 2 ¼ cups (565 mL)

Courtesy Chef Adam Hynam-Smith, author, Curbside: Modern street food from a vagabond chef (November 2014–Whitecap Books)

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Grilled portobello mushroom burgers

BT Toronto | posted Wednesday, Jun 25th, 2014

portabelloburger-featured

Grilled portobello mushroom burgers

Ingredients:

  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon honey
  • 1 teaspoon grainy Dijon
  • Salt
  • 4 large Portobello mushrooms, stems removed
  • Sliced red onion
  • 2 handfuls baby arugula
  • 4-8 tablespoons Boursin cheese
  • 4 buns

Method:

  1. Heat BBQ to medium heat.
  2. Whisk oil, balsamic vinegar, honey, Dijon and a pinch of salt in a medium bowl. Brush on both sides of mushrooms. Toss arugula in leftover vinaigrette, set aside.
  3. Grill mushrooms, stem side up, until liquid starts to bubble in the centre, about 4 minutes. Flip mushrooms and grill for 1 minute. Remove and set aside.
  4. Grill buns until toasty.
  5. On the bottom bun, place dressed arugula, sliced red onion and grilled mushroom (stem side up) and 1 to 2 tablespoons of Boursin. Cover with top bun and enjoy!

Courtesy Kary Osmond, www.karyosmond.com

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