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Recipes

Miso Chicken Sheet Pan Supper

BT Toronto | posted Thursday, Sep 14th, 2017

chickennnn

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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Speedy spaghetti bolognese

Cityline | posted Tuesday, Nov 4th, 2014

speedybolognese-featured

Ingredients:

  • 1 tsp olive oil
  • 2 carrots, finely chopped
  • 2 minced garlic cloves
  • 500 g extra-lean ground beef
  • 1 cup red wine
  • 1 cup low-sodium beef broth
  • 156-mL can tomato paste
  • 1/2 tsp salt
  • 450 g linguine
  • 1/2 cup grated parmesan
  • 1/4 cup chopped parsley

Method:

  1. HEAT olive oil in a large non-stick pan over medium-high. Add carrots and garlic. Cook until carrots begin to soften, 3 to 5 min. Crumble in ground beef. Cook, stirring often, until no pink remains, about 5 min. Add red wine, beef broth, tomato paste and salt. Boil, then reduce heat to medium-low. Simmer until thickened, about13 to 15 min.
  2. COOK linguine in a large pot of boiling water, following package directions but omitting salt, until tender, 7 to 8 min. Drain and return pasta to pot. Add bolognese sauce and stir to coat. Sprinkle with parmesan and parsley.

Courtesy Claire Tansey
www.chatelaine.com
@chatelaine
@tanseyclaire

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Five easy recipes using tortillas

BT Toronto | posted Friday, Nov 22nd, 2013

DSC05870

Classic chicken fajitas

Serves 2

Ingredients:

  • 1 package chicken breast fillets, halved lengthwise
  • 1/2 tsp (2 mL) each chili powder, cumin, garlic powder and freshly ground black pepper
  • 2 tbsp (30 mL) oil, divided
  • 1/2 red onion, sliced
  • 1/2 each green and red bell pepper, sliced
  • 2 Dempster’s large tortillas, warmed

Method:

  1. Season chicken with chili powder, cumin, garlic powder, pepper and half the oil.
  2. Heat remaining oil in skillet over medium-high heat. Cook chicken until golden and cooked through, about 3-4 minutes per side. Add onions and peppers. Continue cooking until onions are tender crisp, about 5 minutes.
  3. Divide chicken mixture between warmed tortillas. Fold in both edges and roll up to serve.

Turkey and apple wraps

DSC05875Serves 2

Ingredients:

  • 1 (150g) Package Maple Leaf Prime® Fully Cooked and Sliced Turkey Breast
  • 1 tbsp (15 mL) Grainy Dijon mustard
  • 1 tbsp (15 mL) Mayonnaise
  • 1/4 tsp (1 mL) Freshly ground black pepper
  • 2 tbsp (30 mL) Sliced green onion
  • 2 Dempster’s® Ancient Grains Large Tortillas
  • 1 Tart apple, sliced
  • 1 cup (250 mL) Lightly packed arugula

Method:

  1. Toss turkey, mustard, mayonnaise, pepper and green onion together.
  2. Divide turkey mixture between tortillas and top each with sliced apple and arugula. Fold in sides of tortillas and roll up to serve.

Margherita Tortilla Pizza

DSC05859Serves 4

Ingredients:

  • 4 Dempster’s WholeGrains® Ancient Grains Small Tortillas
  • 1 tbsp (15 mL) Olive oil
  • 4 tbsp (60 mL) Olivieri® Olive Oil & Garlic Pesto
  • 2 cups (500 mL) Grated Mozzarella cheese
  • 1-2 Thinly sliced Roma tomatoes
  • ⅓ cup (80 mL) Freshly grated Parmesan or Asiago cheese
  • ¼ cup (60 mL) Fresh basil leaves, torn

Method:

  1. Preheat oven to 425°F (220°C).
  2. Arrange tortillas on two, parchment paper lined baking trays. Brush both sides with olive oil and prick with a fork. Bake in preheated oven for 5-7 minutes per side or until golden brown.
  3. Spread each tortilla with pesto sauce and top with Mozzarella cheese, and sliced tomatoes. Sprinkle with Parmesan or Asiago cheese. Return to the oven and bake until cheese has melted, about 8 minutes. Sprinkle with freshly torn basil leaves.

Mexican tortilla lasagna

DSC05864Serves 4

Ingredients:

  • 1 lb (500 g) Ground beef
  • 1 Onion, diced
  • 2 Cloves garlic, minced
  • 1 (15 oz) Can green enchilada sauce or green salsa
  • 1 cup (250 mL) Salsa
  • 1 (15 oz) Can corn, rinsed and drained
  • 1 cup (250 mL) Canned black beans, rinsed and drained
  • 2 Tomatoes, diced
  • 2 tbsp (30 mL) Chopped fresh cilantro
  • 1 tsp (5 mL) Cumin
  • 1 tsp (5 mL) Lime juice
  • Dash of hot sauce
  • 4 Large Dempster’s®WholeGrains™Ancient Grains Tortillas
  • 4 cups (1 L) Shredded Tex Mex cheese

Method:

  1. Preheat oven to 350˚F (180˚C). Lightly coat an 8” square (2 L) casserole dish with non‑stick cooking spray.
  2. Heat a large skillet over medium‑high heat. Cook beef, breaking up with a wooden spoon or spatula, until lightly browned, about 10 ‑12 minutes. Remove beef from pan with a slotted spoon. Add onion and garlic to same pan and cook until soft and fragrant. Add the next nine ingredients and beef back into the skillet. Simmer 3‑4 minutes.
  3. Spoon a thin layer of the beef mixture on the bottom of the casserole and place tortillas on top, trim to fit a single layer. Spoon 1/3 of the beef mixture over the tortilla and sprinkle with cheese. Repeat layers ending with the beef mixture and the cheese.
  4. Bake in a preheated oven for 30‑40 minutes or until bubbly and heated through. Allow to rest 10 minutes before cutting and serving.

Cajun shrimp soft tacos with lime crema

DSC05867Serves 4 to 6

Ingredients:

  • 1 lb (454 g) 21/25 count shrimp
  • 2 tsp (10 mL) Cajun spice
  • 1 tbsp (15 mL) Olive oil
  • 1 cup (250 mL) Radishes, diced
  • ½ Red onion, thinly sliced
  • ½ Orange pepper, thinly sliced
  • 6 Dempster’s® Original Small Tortillas
  • 1 Tomato, diced
  • 1 cup (250 mL) Guacamole

Lime crema:

  • ½ cup (125 mL) Sour cream
  • 2 tbsp (30 mL) Mayonnaise
  • 1 tbsp (15 mL) Lime juice
  • Dash of hot sauce
  • 1 tsp (5 mL) Cajun spice
  • Salt and pepper

Method:

  1. Toss shrimp with cajun spice.
  2. Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for 4-5 minutes or until just turning pink. Add radishes, onion and peppers and continue to cook for another 2-3 minutes.
  3. Place tortillas on a microwaveable plate and cover with a damp paper towel. Heat tortillas in the microwave using 30-second intervals until they are warmed through.
  4. Assemble tacos by dividing the shrimp mixture evenly between tortillas. Top with tomatoes, guacamole, and lime crema.
  5. For the lime crema, together all of the ingredients and set aside until ready to use.

Courtesy Dempster’s, www.dempsters.ca

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