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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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Stovetop Cauliflower Mac & Cheese

BT Toronto | posted Thursday, Sep 14th, 2017

cauliflowermaccheese

Serves 6

454 PC elbow macaroni (about 4 cups)

2 cups small-chopped cauliflower

1 ½ cups 18% or 35% cream

1 ½ cups grated PC old cheddar

1 ½ cups grated PC mozzarella

¼ cup grated parmesan

3 tablespoons chopped chives (optional)

Boil pasta in a large pot of salted water, cooking it for 1 min less than the package recommends, or until it’s very much al dente. Add cauliflower and stir well. Return to a full boil and boil 30 seconds. Drain.

Return the pot to the stove over medium-low heat. Add the cream then add the cheeses. Stir until the cheese melts into a sauce. Add the pasta and cauliflower back in and stir until the sauce thickens and clings to each noodle. Top with chives and serve right away.

www.clairetansey.com

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Oven Roasted Orange Beef Tri-Tip with Shanghainese Sauce

BT Toronto | posted Monday, Aug 28th, 2017

20170828_082221

Chef Clinton Zhu of Shanghai brings his home-country influence to Canadian tables. The original recipe was adapted to this version for home kitchens by the Canadian Beef Centre of Excellence.

 Prep: 15 minutes Cook 30 minutes

Ingredients:

  • 3 tbsp soy sauce
  • 3 cloves garlic, minced
  • Bottom Sirloin Tri-Tip Oven Roast (about 2 lb/1 kg)
  • 2 tbsp sesame oil, divided
  • 3 green onions, sliced
  • 1 piece fresh ginger (about 2 inches), peeled and sliced
  • 10 star anise
  • 2 cinnamon sticks
  • 2 tbsp rice vinegar
  • 1 strip orange peel (about 4 inches long)
  • 1 cup water
  • 1 tbsp cornstarch
  • Thinly sliced green onion and orange zest for garnish

Directions: 

  1. Combine soy sauce and garlic in resealable plastic bag. Add roast and massage with marinade. Seal bag and refrigerate for at least 2 hours or up to overnight.
  2. Heat oil in skillet over medium high heat. Remove roast from bag, reserving marinade and sear roast well on both sides; set aside.
  3. Heat remaining oil in large pot and sauté green onions, ginger, star anise and cinnamon for 5 minutes or until fragrant.
  4. Add vinegar to deglaze the pot. Add beef and any juices to pot.
  5. Pour in 1 cup of water, reserved marinade and add orange peel to pot. Bring to a simmer.
  6. Place in a preheated 275°F (140°C) oven; cook uncovered until thermometer reads 140°F (60°C) for medium, about 20 to 25 minutes, depending on thickness of roast.
  7. Remove beef from cooking liquid and place on cutting board.
  8. Bring remaining liquid in pot to boil for about 20 minutes or until reduced to about half.
  9. Whisk together cornstarch and 2 tbsp of water. Whisk into sauce until thickened.
  10. Slice beef. Ladle sauce into shallow bowls and layer meat into sauce.
  11. Sprinkle with green onion and orange zest to serve.
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Charred Sirloin Roll with Pickled Asparagus

BT Toronto | posted Monday, Aug 28th, 2017

beef 1

Chef Mills of the Fairmont Royal York created these lovely light beef bites with oven-roasted beef Tri-tip, but the recipe would also serve well made with any leftover thinly sliced cooked steak. So delicious, you’ll be cooking up an extra steak next time you gill just so you can make these bites the next day – intentional leftovers! The original recipe was adapted to this version for home kitchens by the Canadian Beef Centre of Excellence.

Prep: 20 minutes  Cook: 30 minutes

Ingredients:

  • 3 tbsp canola oil, divided
  • 2 pkgs (100 g each) small chanterelle or shiitake mushrooms, stemmed
  • 3 green onions, cut thinly into 4 inch lengths
  • 1 small leek, white and light green part only, cut thinly into 4 inch lengths
  • 1/2 tsp EACH salt and pepper
  • 2 tbsp white wine vinegar
  • 1 small Bottom Sirloin Tri-Tip Oven Roast (about 8 oz/250 g)
  • 200 g pickled asparagus, halved or blanched asparagus tips or sea asparagus Nasturtium flowers (optional)
  • Maldon salt

 

Chili Oil:

  • 1 red bell pepper, diced
  • 3 red thai chili peppers, stem removed
  • 1 ½ cups canola oil

Chili Oil:

  1. Combine red and Thai chili peppers with oil in a small saucepan.
  2. Heat over very low heat for 2 hours. Let cool slightly; slowly drain through coffee filter set in fine mesh sieve.
  3. Let cool completely; pour into squeeze bottle. Set aside.

Directions:

  1. Heat 2 tbsp of the canola oil in skillet over medium high heat; sauté mushrooms, onions, leek, half each of the salt and pepper for 5 minutes or until softened and slightly golden.
  2. Add vinegar and remove from heat.
  3. Heat a cast iron skillet over high heat; add remaining canola oil.
  4. Sprinkle Tri-tip with remaining salt and pepper. Sear both sides of beef well.
  5. Reduce heat and cook until digital thermometer reaches an internal temperature of 140˚F (60˚C), 25 to 30 minutes.
  6. Remove skillet from heat and let rest for 5 minutes.
  7. Cut sirloin into long strips and place a piece of asparagus, mushroom mixture and flowers, if using on each strip.
  8. Roll up and place on large platter.
  9. Drizzle with Chili oil and sprinkle with Maldon salt to serve.

Makes 4 servings

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Cheesy Chicken Freezer Burritos

BT Toronto | posted Thursday, Aug 17th, 2017

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Cheesy Chicken Freezer Burritos

Makes 12

Ingredients:

  • 2 cups cooked brown rice
  • 398-mL can refried beans (1 ¾ cups)
  • 341-mL can no salt added corn kernels (1 ½ cups)
  • 1/3 cup chopped pickled jalapenos (optional)
  • 1 rotisserie chicken, meat removed and shredded (about 4 cups)
  • 1 cup salsa
  • 12 large flour tortillas (white or whole wheat)
  • 2 cups shredded cheddar-mozzarella
  • Guacamole and sour cream (optional)

Directions:

  1. Stir rice, refried beans, corn and pickled jalapenos together in a large bowl.
  2. Toss chicken with salsa in another bowl.
  3. One at a time, lay a tortilla on the counter. Smear about 1/3 cup bean-rice mixture horizontally across the middle of the tortilla (leaving the edges clear).
  4. Top with about 1/3 cup chicken-salsa mixture. Sprinkle with about 3 tablespoons cheese.
  5. Fold in the sides then roll up the burrito, making sure no filling escapes. Wrap tightly in aluminum foil. Repeat with remaining ingredients.
  6. Freeze until solid. To reheat, remove foil and wrap in a damp paper towel. Cook in the microwave 2 to 3 min or until piping hot.
  7. Serve with guacamole and sour cream if you like.

Recipes by Claire Tansey.

Clairetansey.com

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Banana-Pear Muffins

BT Toronto | posted Thursday, Aug 17th, 2017

20170817_081236

Banana-Pear Muffins

Makes 12  

Ingredients:

  • 1 ½ cups whole-wheat flour
  • ¾ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¼ teaspoon dry ginger or cardamom
  • 2 large very ripe bananas
  • 2/3 cup brown sugar
  • 1/3 cup canola oil
  • 1 egg
  • 1 teaspoon vanilla
  • 2/3 cup buttermilk (well-shaken before measuring)
  • 1 ripe pear, unpeeled, diced
  • Turbinado sugar (optional)

Directions:

  1. Preheat the oven to 400F. Line a muffin tin with paper liners, or grease tin wells well with baking spray.
  2. Whisk flour with baking powder, baking soda, salt and ginger in a large bowl.
  3. In a separate bowl, mash bananas very well. Stir in sugar, oil, egg and vanilla. Stir in buttermilk.
  4. Add liquid mixture into flour mixture. Using a rubber spatula, stir until just combined.
  5. Before mixture is fully incorporated, add pear and stir just 3 or 4 more times or until barely combined. Immediately spoon or scoop into prepared tin. Sprinkle each muffin with a little turbinado sugar.
  6. Bake 5 min then reduce heat to 350F and bake another 20 to 25 min, or until tops are golden and a cake tester inserted into the centre of a muffin comes out clean. Let cool in the pan for 10 min then transfer to a rack to cool completely.
  7. Make ahead: Freeze cooled muffins in zip-lock bags for up to 4 weeks. Thaw at room temperature.

Recipes by Claire Tansey.

Clairetansey.com

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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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Savoury Powerballs with butternut squash, chickpeas, carrots and brown rice

BT Toronto | posted Tuesday, May 30th, 2017

Savoury-Powerballs-with-butternut-squash,-chickpeas,-carrots-and-brown-rice

EAT CLEAN® SAVOURY POWERBALLS WITH BUTTERNUT SQUASH, CHICKPEAS, CARROTS AND BROWN RICE

Recipe by Tosca Reno

All rights reserved.®

Prep Time: 20 minutes

Cook Time: 20 minutes

Yield: 12 – 15 balls

Ingredients:

  • 1 butternut squash, or 2 cups, peeled, halved
  • 5 heirloom carrots, peeled, trimmed
  • 2 Tbsp extra virgin olive oil + additional for brushing vegetables
  • 1 tsp unrefined sea salt
  • freshly grated black pepper
  • 2 cups chickpeas
  • 2 cups cooked brown rice
  • 1 cup sun dried tomatoes, soaked in water overnight
  • 1 Tbsp lemon zest
  • 1 tsp dried chili flakes
  • 2 cloves garlic, minced
  • 2 tsp Zatar
  • 1 bunch cilantro, fresh, chopped
  • 1/4 cup white sesame seeds

Directions:

  1. Preheat oven to 400 degrees F.
  2. Prepare a baking sheet by lining with unbleached parchment paper.
  3. Place halved butternut squash on baking sheet.
  4. Arrange carrots on baking sheet so they aren’t overlapping.
  5. Drizzle with olive oil and dust with salt and pepper.
  6. Place in hot oven and bake until golden, about 20 minutes.
  7. Remove from heat and let cool.
  8. Meanwhile, place chickpeas in bowl of food processor.
  9. Pulse until coarse mixture results.
  10. Add flesh from baked squash, carrots, sun dried tomatoes, rice, zest, chili, garlic, zatar and cilantro to bowl of food processor.
  11. Pulse until uniform mixture results.
  12. Divide and shape mixture into 2 tablespoons and press into sesame seeds.
  13. Place on baking sheet and bake for 20 minutes or until golden.
  14. Remove from heat and serve.

Stores well.

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Slow-Smoked Mesquite Brisket

BT Toronto | posted Friday, May 19th, 2017

9-14-11 125

Ideal grill: smoker

Smoke Intensity: strong

Prep time: 45 minutes

Marinating time: 12 to 24 hours

Cooking time: 7 to 9 hours

Resting time: 1 to 2 hours

Special equipment: food syringe; extra-large disposable foil roasting pan; instant-read thermometer

Servings: 12 to 15

Ingredients:

1  whole, untrimmed beef brisket, including both the flat and point sections, 10 to 12 pounds, preferably the Certified Angus Beef® brand
1  cup low-sodium beef broth
1/3  cup yellow mustard

Rub
2  tablespoons ancho chile powder
1  tablespoon packed light brown sugar
1  tablespoon kosher salt
1  tablespoon onion powder
1  tablespoon paprika
1  tablespoon ground cumin
2  teaspoons ground black pepper
2  teaspoons ground allspice
8  fist-sized mesquite wood chunks

Method:

  1. The night before you smoke the brisket, trim it. Using a very sharp knife on the fat side, trim the fat so that it is about ⅓ inch thick, but no less. On the meatier side, remove the web-like membrane that covers the meat, so that you can clearly see (and eventually season) the coarsely grained meat underneath. Then, using a food syringe, inject the meat with the beef broth: With the fat side facing down in an extra-large foil roasting pan, imagine the brisket in 1-inch squares and inject each square with some of the broth, inserting the needle parallel to the grain of the meat and slowly pulling the needle out as you inject the broth. Some broth will seep out, but try to keep as much as possible inside the meat. Then smear the mustard over both sides of the brisket.
  1. In a small bowl mix the rub ingredients. Massage the rub all over the brisket creating a paste with the mustard and broth. Turn the brisket so that the fat side is facing up. Cover the pan and refrigerate for at least 12 hours or up to 24 hours. Remove the brisket from the refrigerator and let stand in the pan at room temperature for 1 hour before smoking.
  1. Prepare the smoker for indirect cooking with very low heat (200° to 250°F).
  1. Add two wood chunks to the charcoal. Smoke the brisket in the pan over indirect very low heat, with the lid closed, for 4 hours, adjusting the vents so the temperature inside the smoker stays as close to 225°F as possible. At the start of the second, third, and fourth hours, add two more wood chunks to the charcoal and baste the brisket with any liquid that accumulates in the pan.
  1. After 4 hours, use an instant-read thermometer to check the internal temperature of the meat. If it has not reached 160°F, continue cooking until it does. If it has reached 160°F, remove the brisket in the pan from the smoker. Put the lid back on the smoker to prevent heat loss. Add more lit briquettes and refill the water pan to maintain the 225°F temperature.
  1. On a large work surface, lay out three sheets of heavy-duty aluminum foil, each about 3 feet long, overlapping the sheets slightly along their longer sides. Place the brisket in the center of the foil, fat side up. Pour ½ cup of the liquid in the pan over the meat, and fold up the edges to wrap the brisket tightly to trap the steam. At this point you can discard the remaining liquid that has accumulated in the pan, though some people like to save it for adding to their barbecue sauce.
  1. Return the brisket to the pan, fat side facing up, and return the pan to the smoker. Cook over indirect very low heat, with the lid closed, until the meat is so tender that when you insert the probe of an instant-read thermometer and push it back and forth, it easily tears the meat, at least 3 hours and as long as 5 hours. The internal temperature should be 190° to 195°F, though tenderness is a more important indicator of doneness than the temperature. The amount of time required will depend on the particular breed and other characteristics of the meat. Remove from the smoker and let the brisket rest at room temperature for 1 to 2 hours.
  1. Unwrap the brisket and cut across the grain into thin slices. Serve warm with your favorite barbecue sauce and side dishes.

©2012 Weber-Stephen Products LLC. Recipe from Weber’s Smoke™ by Jamie Purviance. Used with permission.

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