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Recipes

Vij’s Bengali chicken curry

BT Toronto | posted Monday, Feb 1st, 2016

curry

Vij’s Bengali chicken curry

Ingredients:

  • ½ cup canola oil
  • 2 cups finely chopped onions (2 large)
  • 3 inch stick of cinnamon
  • 3 Tbsp finely chopped garlic
  • 2 Tbsp chopped ginger
  • 2 cups chopped tomatoes (2 large)
  • 1 tsp salt
  • ½ tsp ground black pepper
  • 1 tsp turmeric
  • 1 Tbsp ground cumin
  • 1 Tbsp ground coriander
  • 1 Tbsp garam masala
  • ½ tsp ground cayenne pepper
  • 3 lbs chicken thighs, bone in
  • 3 teaspoons of cream
  • 1/3 teaspoon of fenugreek leaves
  • 2 cups water
  • ½ cup chopped cilantro (including stems)

Serves 6

Method:

  1. In a large pan, heat oil on medium heat for 1 minute. Add onions and cinnamon, and sauté for another 4 minutes. Add ginger, tomatoes, salt, black pepper, turmeric, cumin, coriander, garam masala and cayenne. Cook this masala for 5 minutes, or until the oil separates from the masala.
  2. Remove and discard skin from the chicken thighs. Wash thighs and add to the masala. Stir well. Cook chicken thighs for 10 minutes, until the chicken looks cooked on the outside. Add cream, fenugreek leaves and water and stir well. Increase the heat to medium-high. When curry starts to boil, reduce the heat to medium, cover and cook for 15 minutes, stirring 2 or 3 times, until chicken is completely cooked. Poke the thighs with a knife. If the meat is still pink, cook for 5 more minutes. Remove and discard the cinnamon stick. Cool curry for at least half an hour.
  3. Transfer cooled chicken to a mixing bowl. Wearing latex gloves, peel chicken meat off the bones. Discard bones and stir chicken back into the curry. Just before serving, heat curry on medium heat until it starts to boil lightly. Stir in cilantro.

To Serve: Divide curry evenly among six bowls. Serve with naan or rice.

Recipe courtesy of Chef Vikram Vij

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Pumpkin French Toast

BT Toronto | posted Monday, Feb 8th, 2016

Ingredients

  • 6 slices of French baguette
  • 2 eggs
  • 2/3 cup milk
  • ½ tsp pumpkin spice
  • 1 tsp vanilla extract
  • Salt to taste
  • 2 cup cream cheese
  • ¼ cup pumpkin puree
  • 2 tbsp maple syrup
  • 1tsp nutmeg 

YIELD: 3 servings

Directions

  1.  To make French toast mixture beat 2 eggs with the milk, pumpkin spice, vanilla extract, and a touch of salt in a mixing bowl until thoroughly combined.
  2. Heat a griddle to medium heat. Dip baguette in mixture and griddle on each side until golden brown.
  3. To make pumpkin cream cheese mix all ingredients’ in a mixing bowl with a spatula until smooth.
  4. To serve add the cream cheese mixture to the base of the plate. Place 2 pieces of French toast on top and garnish with Ontario maple syrup and seasonal berries. Enjoy!

 

Recipe courtesy of The Fairmont Royal York Hotel

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Easy minestrone with romano beans

Chatelaine | posted Monday, Feb 1st, 2016

soup

Preparation time: 15 minutes
Total time: 30 minutes
Makes: 4 servings

Ingredients

  • 2 tsp olive oil
  • 1 onion, diced
  • 1 carrot, peeled and diced
  • 1 celery stalk, diced
  • 1 garlic clove, minced
  • 1/4 tsp hot-red-chili-flakes
  • 796-mL can diced tomatoes
  • 1/2 540-mL can romano beans, drained and rinsed
  • 450 mL vegetable broth, about 1/2 900-mL carton
  •  parmesan rind
  • 3/4 cup tubetti pasta
  • 2 cups packed spinach
  • 2 tbsp grated parmesan
  • 1/4 cup chopped fresh basil

Directions

  1. Heat a large saucepan over medium. Add oil, then onion, carrot, celery, garlic and chili flakes. Cook until vegetables are slightly tender, about 3 min. Add tomatoes, beans, broth, parmesan rind, pasta and 3/4 cup water. Bring to a boil. Reduce heat and simmer, covered, until pasta is tender, 10 to 11 min. Remove and discard parmesan rind. Stir in spinach. Garnish with grated parmesan and basil.

Kitchen note: A can of beans has higher sodium levels compared to dried beans, so it’s always advisable to drain and rinse the beans before cooking with them.

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Kaleidoscope Quinoa Salad

BT Toronto | posted Monday, Jan 25th, 2016

Ingredients – Salad

  • 4 cups Fresh Mixed Greens (radicchio, arugula, escarole, romaine, chicory) rinsed and sliced into bite size pieces
  • 8 pc Baby Heirloom Carrots – scrubbed and rinsed
  • 8 pc Baby Heirloom Beets – scrubbed and rinsed
  • 1 pc Broccoli – rinsed, trimmed into small florets and blanched
  • 2 cups Rainbow Quinoa – rinsed, blanched and drained
  • handful Pea Shoots – rinsed
  • Extra Virgin Olive Oil as needed
  • Flaked Sea Salt to taste
  • Fresh Ground Black Pepper to taste

Directions

  1. Position rack in the center of oven, preheat to 350°F (220°C)
  2. Place the beets and carrots on separate sheets of foil, drizzle with olive oil, season with salt and pepper
  3. Fold edges of foil sheets to make sealed pockets, roast for 60 minutes or until tender
  4. Cool roasted vegetables slightly, using paper towel, gently rub off the beet and carrot skin
  5. Combine ingredients in a large bowl, season with dressing, salt and pepper, serve

 

Ingredients – Pickled Radish

  • 24 pc Radishes – (red, watermelon, lime) trimmed, scrubbed, fine slices and quarters
  • 8 pc Shallots – peeled and fine slices
  • 3 pc Fresh Tarragon – rinsed
  • 2 cups Cider Vinegar
  • 1 cup still water
  • 3 tbsp White Granular Sugar
  • 1 tbsp Fine Sea Salt
  • 1 tsp Whole Black Peppercorns

Directions

  1. Combine ingredients in a saucepan over medium heat, bring to boil, remove from heat and cover, allow to cool

 

Ingredients – Vinaigrette

  • 50 ml Cider Vinegar
  • 150 ml Extra Virgin Olive Oil
  • 1 tbsp Whole Grain Mustard
  • 1 tbsp Clover Honey
  • Flaked Sea Salt to taste
  • Fresh Ground Black Pepper to taste

Directions

  1.  Combine vinegar, mustard, honey, salt and pepper, mix until combined, add olive oil in steady stream while whisking

 

Recipe courtesy of Chef Jonathan Collins

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Frittata Con Piselli Primavera

BT Toronto | posted Friday, Jan 22nd, 2016

Ingredients

  • 1 Tbsp. olive oil
  • 1/2 Tbsp. butter
  • 2 spring onions, whites only, minced
  • 2 cans peas, drained
  • 6 eggs
  • Salt/pepper
  • Sprinkle garlic powder (optional)

Directions

  1. Spray an 8-inch glass pie pan or square brownie pan with oil. Set aside.
  2. Heat olive oil and butter in a large fry pan. Saute onion 2-3 minutes. Add peas and heat through several minutes. Remove from heat, cool slightly
  3. Break eggs into a large bowl and beat. Add salt and pepper and garlic powder, if using. Carefully pour pea mixture into egg mixture and blend immediately.
  4. Pour mixture into prepared pan and place in 350F oven for 25-30 minutes, or until mixture is puffy and cooked through.
  5. Remove, let cool slightly, then slice and serve with side salad.

Serves 4.

PRICE: 

2 cans peas: $1.50 each

6 eggs: $3.

Rest of condiments: $1. approximate

MEAL FOR FOUR: Under $8.

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Rita’s Chicken Cacciatore

BT Toronto | posted Friday, Jan 22nd, 2016

Ingredients

  • 2 Tbsp. olive oil
  • 2 cloves garlic, smashed
  • 3 chicken thighs
  • 3 chicken drumsticks
  • 1 can sliced mushrooms
  • Salt/pepper, to taste
  • 2 tsp. dried oregano
  • 2 Tbsp. fresh chopped parsley
  • 1 tsp. hot chilli peppers (or to taste)
  • 1/2 cup white wine*
  • 1 can crushed tomatoes

Directions

  1. Heat olive oil in a large fry pan. Add garlic and saute 1-2 minutes. Place chicken pieces in oil and sprinkle mushrooms around chicken. Add salt and pepper and chili peppers and brown, turning chicken once or twice. Reduce heat to medium and pour wine over chicken. Allow wine to evaporate then add canned tomatoes. (Add 1-2 Tbsp. of water to can, swish and add to mixture.
  2. Partially cover pan, propping it with a wooden spoon, keep heat at medium-low and simmer until chicken cooked thoroughly and tomato has reduced.

Serve with crusty bread or sides of rice or noodles.

Serves 4.

*NOTE: If not using white wine, use 1 Tbsp. red wine vinegar

PRICE: 

Chicken: $6 approx

Canned mushrooms: $1.40

Canned tomatoes $1.25

Rest of condiments: $1 approximate

MEAL FOR FOUR: under $10 

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Pistachio and almond couscous

Chatelaine | posted Monday, Jan 18th, 2016

COUSCOUS

INGREDIENTS

INSTRUCTIONS

  1. COOK couscous in a large pot of boiling water, following package directions but omitting salt, until couscous has absorbed all the water, about 10 min.
  2. WHISK tahini with 1/4 cup water, lemon juice and 1/8 tsp salt in a large bowl until smooth. Set aside.
  3. TOAST nuts in a large non-stick frying pan set over medium-high, stirring often, about 5 min. Set aside to cool. Reduce heat to medium. Add oil, then eggplant. Cook, stirring often, until softened, about 7 min. Stir in garlic and remaining salt during last 3 min of cooking. Stir into tahini dressing.
  4. STIR couscous and parsley into eggplant mixture. Sprinkle with nuts and pomegranate seeds.

Superfood benefits

Pistachios: A handful is a smart snack, with just as much protein as an egg and nearly a quarter of our daily dose of iron.

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Cheese Stuffed Giant Shells

Chatelaine | posted Thursday, Jan 14th, 2016

casserole

Preparation time: 20 minutes
Total time: 45 minutes
Makes: 4 servings

Ingredients

  • 12 jumbo shells
  • 2 tbsp olive oil, divided
  • 227 g cremini mushrooms, finely chopped
  • 1 garlic clove, minced
  • 1 cup extra-smooth ricotta
  • 2 tbsp finely chopped basil
  • 1/4 tsp salt, divided
  • 796-mL can whole tomatoes, drained well
  • 1/2 cup grated mozzarella

Directions

  • Preheat oven to 450F.
  • Cook shells in a large pot of boiling water following package directions (omitting salt) until tender, 14 to 16 min. Drain and set aside.
  • Meanwhile, heat 1 tbsp oil in a large non-stick frying pan over medium-high. Add mushrooms and cook, stirring often, until golden brown, 8 to 10 min. Stir in garlic and cook 2 more min. Transfer mixture to a large bowl. Stir in ricotta, basil and 1/8 tsp salt until combined.
  • Crush tomatoes finely, using hands or a wooden spoon, in a medium bowl. Stir in remaining 1 tbsp olive oil and 1/8 tsp salt. Season with fresh pepper. Spread half of tomato sauce over the bottom of an 8 x 8-in. baking dish. Fill each shell with a heaping tbsp of ricotta mixture, then arrange in baking dish, open side up. Spoon remaining tomato sauce overtop. Sprinkle with mozzarella.
  • Bake in centre of oven until cheese melts and shells are warmed through, 10 to 12 min.

Originally published in the Today’s Parent February 2016 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen powered by GE. Photo by Erik Putz.

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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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