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

Recipes

Hoisin-peanut grilled chicken

Chatelaine | posted Friday, Apr 29th, 2016

chicken

Prep: 15 minutes
Total time: 25 minutes

Makes: 6 servings

Ingredients

  • 1/2 cup coarsely chopped cilantro
  • 3 tbsp chopped dry-roasted, salted peanuts
  • 3 tbsp crispy fried shallots, optional
  • 1 small hot red chili, minced
  • 3 tbsp hoisin sauce
  • 2 tbsp orange juice
  • 6 skinless, boneless chicken breasts
  • 1/2 tsp salt

Directions

  1. STIR cilantro with peanuts, shallots and chili in a small bowl. Stir hoisin with orange juice in another small bowl.
  2. PREHEAT barbecue to medium. Sprinkle chicken with salt. Oil grill, then barbecue chicken, lid closed, until springy when pressed, 6 to 8 min per side. Transfer to a platter and immediately brush with half of hoisin mixture. Top with peanut mixture. Serve with remaining hoisin mixture.
Tags: , ,

Quinoa-veggie burger

Chatelaine | posted Tuesday, Apr 26th, 2016

quinoa burger

Prep: 20 minutes
Total time: 40 minutes

Makes: 4 servings

Ingredients

  • 1/2 cup uncooked quinoa, about 2 cups cooked
  • 1 tsp vegetable oil
  • 1/2 227-g pkg cremini mushrooms, coarsely grated, about 1 cup
  • 1 cup coarsely grated zucchini
  • 3/4 cup coarsely grated carrot
  • 1 small shallot, minced
  • 1 garlic clove, minced
  • 1 egg, beaten
  • 3 tbsp cornstarch
  • 1/4 tsp salt
  • 1/8 tsp 

Directions

  1. COOK quinoa according to package directions, omitting salt, about 14 min. Transfer to a large bowl.
  2. HEAT a large, wide non-stick frying pan over medium. Add oil, then mushrooms, zucchini, carrot, shallot and garlic. Cook until soft, about 5 min. Add to quinoa. Stir in egg, cornstarch, salt and cayenne.
  3. HEAT the same non-stick frying pan over medium. Firmly press quinoa mixture into a 1/2-cup measuring cup. Turn and release into pan. Gently press to shape into a patty about 4 in. wide. Repeat, cooking 2 patties at a time. Cook until golden and warmed through, about 4 min per side. Top with tahini sauce and roasted plum tomatoes.
Tags: ,

Quick Kale and Bacon Tart

Today's Parent | posted Thursday, Apr 21st, 2016

QUICHE

Prep: 5 minutes
Total time: 35 minutes

Makes: 10 servings

Ingredients

  • 1 250-g butter puff pastry sheet, defrosted
  • 2 large eggs
  • 1 cup half-and-half cream
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1/8 tsp nutmeg
  • 100 g bacon, chopped (about 4 slices)
  • 1 cup sliced red onions
  • 156 g baby kale (8 cups, packed)

Directions

  • Preheat oven to 425°F.
  • Line a 9-in. metal pie plate or tart pan with removable bottom with puff pastry (carefully rolling or stretching dough to the right size). Trim edges. Prick bottom and sides of crust all over with a fork. Place on a baking sheet and bake for 10 min or until lightly golden. Remove from oven. If it has pulled up, use a fork to flatten dough and press back into place. Turn oven down to 400°F.
  • Beat eggs with cream until uniform, and season with salt, pepper and nutmeg.
  • Place bacon in a frying pan over medium heat and sauté for 4 min or until fat has rendered and bacon is beginning to crisp. Pour off all but 1 tbsp fat. Add onions and sauté for 3 min or until onions are lightly browned. Add kale and sauté for 2 min or until fully wilted. Remove from heat.
  • Scrape into prepared pie shell and spread into an even layer. Pour egg mixture over top and use a fork to lightly stir, making sure that liquid is well distributed.
  • Bake for 25 min or until filling is set. Let stand 10 min to firm up before serving.

TIP: Using a sheet of premade butter puff pastry makes this tart quick and easy to assemble.

Tags: , ,

Baked Falafel Nuggets with Tomato-Cucumber Salad

Today's Parent | posted Tuesday, Apr 19th, 2016

FALAFEL

Prep: 20 minutes
Total time: 40 minutes

Makes: 4 servings

Ingredients

Falafel

  • 1 540-mL can chickpeas, drained and rinsed
  • 1/4 cup chopped parsley
  • 3 garlic cloves
  • 1 egg
  • 2 tsp ground coriander
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp salt, divided
  • 4 tsp olive oil
  • 1/4 cup plain bread crumbs
  • 1/3 cup tahini
  • 1/4 cup water
  • 2 tbsp lemon juice

Salad

  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1/4 tsp salt
  • 4 plum tomatoes, diced
  • 1 cucumber, diced
  • 1/2 cup chopped parsley (optional)

Directions

  1. Preheat oven to 400F. Line a large baking sheet with parchment.
  2. Whirl chickpeas with 1/4 cup parsley, garlic, egg, spices and 1/4 tsp salt in a food processor until finely chopped. With motor running, pour 4 tsp oil through the feed tube, scraping down side of bowl, if needed, until mixture starts to come together. Stir in bread crumbs. Scoop mixture and roll into 1-in. balls. Arrange 1 in. apart on prepared baking sheet. Gently press balls into 1/2-in.-thick nuggets.
  3. Bake in centre of oven, flipping halfway through, until firm, about 20 min.
  4. Stir tahini with water, 2 tbsp lemon juice and remaining 1/4 tsp salt in a bowl until smooth.
  5. Whisk 2 tbsp oil with 1 tbsp lemon juice and 1/4 tsp salt in a medium bowl until combined. Add tomatoes, cucumber and 1/2 cup parsley, tossing to coat.
Tags: , , ,

Tropical fish tacos

Chatelaine | posted Thursday, Apr 14th, 2016

fish

Prep: 30 minutes
Total time: 35 minutes

Makes: 4 servings

Ingredients

  • 1/4 cup sour cream
  • 1 tsp lime zest
  • 2 serrano chilies, seeded and minced
  • 2 cups finely shredded red cabbage
  • 1/2 cup finely sliced red onion
  • 1/4 cup lime juice
  • 400 g cod fillets
  • 1/2 tsp salt
  • fresh pepper
  • 2 tbsp canola oil
  • 8 soft flour tortillas
  • 1 cup chopped pineapple
  • 1/4 cup cilantro leaves

Directions

  1.  STIR sour cream with lime zest and serrano chilies in a small bowl. Combine red cabbage with red onion and lime juice in a medium bowl. Set both aside.
  2.  PAT cod fillets dry with paper towels. Sprinkle with salt. Season with fresh pepper. Heat a large non-stick frying pan over medium-high. Add canola oil, then fish. Cook until browned, 2 to 3 min per side. Remove from heat. Cut fillets in bite-sized pieces.
  3.  ASSEMBLE tacos by filling tortillas with cabbage slaw, fish, sour cream mixture, pineapple and cilantro leaves.
Tags: ,

Chai Oatmeal

Chatelaine | posted Wednesday, Apr 13th, 2016

chai oatmeal

Prep: 30 minutes
Total time: 40 minutes

Makes: 6 servings

Ingredients

  • 3 eggs
  • 2 1/2 cups milk, or water
  • 1 cup quick oats
  • 4 chai tea bags
  • 1/4 to 1/3 cup honey
  • 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/8 tsp salt
  •  sliced bananas
  •  toasted sliced almonds
  •  toasted coconut chips

Directions

  1. WHISK eggs with milk and oats in a medium saucepan and set over medium-low. Add tea bags. Cook, stirring often, until very creamy, about 15 min. Discard tea bags. Stir in honey, cinnamon, ginger and salt.
  2. DIVIDE among 4 bowls. Top with bananas, almonds and coconut chips.
Tags: ,

On-the-go Coconut PB Bars

BT Toronto | posted Tuesday, Apr 12th, 2016

bars

Ingredients

  • 1 cup (250 mL) Adams® 100% Natural Creamy Peanut Butter
  • ⅓ cup (75 mL) agave syrup
  • 1 cup (250 mL) Robin Hood® Oats
  • 1 cup (250 mL) toasted coconut
  • ½ cup (125 mL) dried blueberries
  • ¼ cup (50 mL) raisins
  • ½ tsp (2 mL) cinnamon

Directions

  1. Combine all ingredients. Press into foil-lined 8” square pan.
  2. Refrigerate overnight. Cut into bars.NOTES: Recipe freezes well and add up to 2 tbsp of your favourite vanilla or chocolate protein powder.

For more info you can find Pay online at PayChen.com or Twitter @PayChen

Tags: , ,

Sesame PB Date Bites

BT Toronto | posted Tuesday, Apr 12th, 2016

bites5

Ingredients

  • 1 cup (250 mL) pitted dates
  • ½ cup (125 mL) Adams® 100% Natural Creamy Peanut Butter
  • ½ cup (125 mL) finely chopped peanuts
  • 2 tbsp (30 mL) toasted sesame seeds

Directions

  1. Purée dates in food processor. Add peanut butter and mix until well combined.
  2. Remove from food processor and knead in peanuts.
  3. Shape into balls and roll in toasted seeds or other favourite coating (crushed peanuts, hemp seeds, coconut).
  4. Refrigerate overnight.

    NOTES: Recipe freezes well and add up to 2 tbsp of your favourite vanilla or chocolate protein powder.

For more info you can find Pay online at PayChen.com or Twitter @PayChen

Tags: , ,

Crazy-good cilantro soup

Chatelaine | posted Friday, Apr 8th, 2016

soup

Prep: 30 minutes
Total time: 40 minutes

Makes: 6 servings

Ingredients

  • 2 bunches cilantro, stems trimmed about 2 inches and washed well
  • 2 cups low-sodium chicken broth
  • 2 tsp olive oil
  • 1 cup slivered blanched almonds
  • 2 tbsp unsalted butter
  • 2-Jan small onion, about 1/3 cup
  • 1 small leek, white part only, chopped, about 1 cup
  • 1 garlic clove
  • 2 tbsp all-purpose flour
  • 1/4 cup dry white wine
  • 1 1/2 cups 3.25% milk
  • 1/2 tsp salt
  •  Mexican crema, optional

 

Directions

  1. Bring a medium pot filled halfway with water to a boil. Add cilantro and cook for 1 min. Drain and rinse under cold running water until cool. Squeeze out water, then transfer to a blender.
  2. Add broth to cilantro. Whirl until puréed, about 1 min. Set a sieve over a deep bowl and pour puréed liquid through sieve. Use a ladle to press all liquid through sieve. Discard solids. Rinse out blender.
  3. Heat same pot over medium. Add oil, then almonds. Stir constantly until toasted, about 2 min. Transfer to a plate.
  4. Melt butter in pot. Add onion, leek and garlic. Cook until onion and leek start to soften, about 3 min. Stir in flour and cook 1 min. Add wine, stirring constantly until absorbed, about 1 min. Gradually whisk in milk until mixture thickens, about 2 min. Pour milk mixture into blender along with almonds and salt. Whirl at least 3 min until finely puréed. Return both almond-milk and cilantro mixtures to pot. Stir until warm. Ladle into bowls and top with dollops of Mexican Crema.
Tags: , , ,
Page 1 of 2612345...1020...Last »