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Recipes

Oatmeal toaster waffles

BT Toronto | posted Monday, Sep 26th, 2016

Waffle

To save time on those busy mornings, these waffles can be made ahead and frozen, then popped into the toaster as part of a complete breakfast. 

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes (+ reheating)

Makes: 4 servings

Ingredients:

  • 1 1/2 cups (375 mL) all-purpose flour
  • 1 1/2 cups (375 mL) Quaker® Regular Instant Oatmeal
  • 1/4 cup (60 mL) cornstarch
  • 2 tbsp (30 mL) granulated sugar
  • 1 tbsp (15 mL) baking powder
  • 1/2 tsp (2 mL) baking soda
  • Pinch salt
  • 1 3/4 cups (425 mL) milk
  • 3 eggs
  • 1/2 cup (125 mL) melted butter

    Toppings:

  • 1 cup (250 mL) fresh blueberries, raspberries or strawberries
  • 2 tbsp (30 mL) maple syrup

Method:

  1. In bowl, whisk together flour, oatmeal, cornstarch, sugar, baking powder, baking soda and salt. In separate bowl, whisk together milk, eggs and melted butter; whisk into flour mixture until smooth.
  2. Heat and grease waffle iron. Cook waffles, using scant cupful of batter at a time, according to manufacturer’s instructions. Let cool completely on rack.
  3. Stack waffles between pieces of parchment paper;  freeze in resealable plastic bag or airtight container for up to 2 weeks.

    To reheat: Toast frozen waffles in toaster until golden and heated through. Serve with berries and maple syrup.

Nutrition facts (Per 1/4 recipe)

  • Calories 700
  • Fat 31g
  • Cholesterol 210mg
  • Sodium 750mg
  • Carbohydrate 89g
  • Fibre 6g
  • Sugars 22g
  • Protein 19g

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Togarashi Grilled Cheese & Red Cabbage Sauerkraut

BT Toronto | posted Friday, Dec 2nd, 2016

grilled cheese
Togarashi Grilled Cheese

Ingredients:

    • 2 tablespoons mayonnaise
    • 2 slices Ace Organic multigrain bread
    • 1/3 cup grated PC Black Label jura cheese
    • 1/3 cup grated PC Black Label Isle of Man cheddar cheese 
    • ¼ teaspoon PC Black Label togarashi spice blend
    • PC Black Label truffle aioli

Method:

  1. Spread mayonnaise over one side of each piece of bread. Place one slice mayo-side-down in a non-stick frypan.
  2. Carefully sprinkle cheese evenly over bread. Sprinkle cheese with togarashi spice.
  3. Top with second bread slice. Put the pan on the stove over medium.
  4. Cook, 3 to 5 min per side or until cheese melts and bread is toasty. Serve with truffle aioli and sauerkraut.

 

Red Cabbage Sauerkraut
Ingredients:

        • Half a small red cabbage (about 750g)
        • 2 teaspoons kosher salt, plus more for brine

Method:

  1. Thinly slice cabbage. Combine with salt in a large bowl. Massage vigourously until cabbage is soft and wilted and there’s lots of liquid in the bowl, about 7 min. 
  2. Pack cabbage into a well-cleaned 1-L glass jar, packing it down as much as possible. Once it’s all packed into the jar, stir 1 teaspoon salt with 1 cup warm water until dissolved. Add this mixture into the jar just so the cabbage is covered by ½ inch. Cover the jar with a piece of paper towel and secure this with a rubber band.
  3. Let stand at room temperature at least 3 days, and as much as 7 days. Replace paper towel with a lid and keep refrigerated.

Serves 1 . Recipes courtesy of Claire Tansey’s Kitchen.

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Coq Au Pinot Grigio

BT Toronto | posted Wednesday, Nov 16th, 2016

Screen Shot 2016-11-16 at 12.17.28 PM

Ingredients:

  • 4lbs Chicken Legs, trimmed and divided
  • 1cup Carrot, trimmed, peeled and sliced paysanne
  • 1cup Celery Heart, rinsed, trimmed and sliced paysanne
  • 1cup Yellow Onion, trimmed, peeled and sliced paysanne
  • 1cup Shallots, trimmed, peeled and sliced paysanne
  • 500g Cremini or White Mushrooms, brushed clean, trimmed and quartered
  • 4pc Fresh Thyme, rinsed and leaves stripped
  • 4pc Fresh Tarragon, rinsed and finely chopped for garnish
  • Lemon Zest and Juice to taste
  • 500ml Chicken Stock
  • 500ml Pinot Grigio Wine
  • 125ml Heavy Cream
  • 1tbsp Unsalted Butter
  • 1tbsp Extra Virgin Olive Oil 1tbsp
  • Flaked Sea Salt to taste
  • Fresh Ground Black Pepper to taste

Method:

  1. Preheat a large heavy bottom sauté pan over medium-high heat, add butter and olive oil
  2. Season chicken with salt, pepper and lemon zest on both sides, add to pan, sauté until golden brown, flip, repeat
  3. Be sure not to crown the pan, sautéing chicken in batches, removing when golden brown, reserve
  4. Remove excess fat from pan, add carrot, celery, onion, shallots, mushrooms, and thyme until golden brown
  5. Deglaze pan with pinot Grigio, scraping any flavour developed on the bottom of pan, add chicken stock
  6. Return chicken to the pan with any juices, tucking pieces together, cover and braise for 60 minutes or until tender
  7. Uncover, add cream and reduce liquid to desired consistency, check seasoning, add salt and pepper in necessary
  8. Add lemon juice as needed to balance acidity, finish with tarragon

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Georgia Inspired Shrimp and Grits with Caramelized Vidalia Onions

BT Toronto | posted Tuesday, Nov 15th, 2016

shrimp

Ingredients:

  • 1 cup Gayla’s Grits
  • 4 cups chicken broth
  • 2 tbsp. butter
  • ½ tsp. pepper
  • 8 oz. of Sweet Grass Dairy Green Hill Cheese
  • 1 large Vidalia onion chopped
  • 2 tbsp. of Georgia Olive Farm Olive Oil
  • ½ tsp. of salt
  • 1 tsp. of sugar
  • 1 pound of large shrimp peeled and deveined
  • 2 cloves of garlic minced
  • 1 stick of butter melted
  • 2 tbsp. of chopped fresh rosemary

Method:

For the grits

  1. Bring the chicken broth, butter and pepper to a boil.
  2. Add the grits to the broth mixture and cook covered over low to medium heat for one hour stirring frequently.
  3. Add water ¼ of a cup at a time as needed during the cooking to keep the grits from sticking.
  4. During the last 15 minutes of cooking add the cheese to the grits and stir to allow it to dissolve into the grits. This part alone is creamy delicious comfort food.

For the onions

  1. Place the olive oil in a skillet over low to medium heat, add the Vidalia onion, salt, and sugar.
  2. Cook for 20 minutes until caramelized.

For the shrimp

  1. Spread the shrimp on a greased baking sheet. Melt the butter and mix in the garlic and rosemary.
  2. Pour the butter mixture over the shrimp and roast the shrimp in a 400 degree oven for 8 to 10 minutes.

To serve

  1. Ladle the grits into 4 large serving bowls and top equal portions of the onions.
  2. Place equal portions of the grits around the edges of the bowls.

 

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Bourbon Chocolate Bread Pudding

BT Toronto | posted Tuesday, Nov 15th, 2016

bourbon

Ingredients:

  • 6 regular size croissants
  • 1 1/2 cups heavy cream
  • 1 tbsp. butter
  • 6 oz. chocolate chips
  • 4 eggs beaten
  • 1/4 cup cocoa
  • 3/4 cup sugar
  • 1/4 tsp. salt
  • 1/4 cup plus 2 tbsp. of 13th Colony Southern Bourbon – 95 proof
  • 1/2 cup chopped pecans
  • Whipped cream for topping (optional)

Method:

  1. Tear the croissants into bite size pieces and place them in a large bowl. Heat the cream and butter over low heat.
  2. Once the butter has melted into the cream, then the chocolate chips may be stirred in the mixture. Continue to stir until they are melted.
  3. Remove the pan from the heat and allow the chocolate mixture to cool slightly. Whisk the eggs in a medium bowl. Stir the cocoa, sugar, salt, and bourbon into the eggs.
  4. Add the chocolate mixture to the egg mixture slowly as not to scramble the eggs.
  5. Pour the mixture over the croissants and stir in the pecans. Be sure to mix all ingredients well.
  6. Pour the pudding into six large ramekins that have been greased well with butter. Cover the ramekins and place them in the refrigerator for 8 hours. Uncover the ramekins and bake the puddings at 350 degrees for 25 to 30 minutes. If desired, serve with fresh whipped cream.

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Cornbread Salad

BT Toronto | posted Tuesday, Nov 15th, 2016

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Ingredients:

  • 5 cups of cornbread cooked and cubed
  • 3 cups of diced fresh tomatoes
  • 1 cup Vidalia onion or sweet onion
  • 1 cup chopped green and yellow bell pepper
  • 12 slices of bacon cooked crisp and crumbled
  • ½ cup Parmesan cheese
  • 1 cup mayonnaise
  • ¼ cup whole milk
  • ½ cup sweet pickle relish with juice

Method:

  1. Layer the cornbread, tomato, onion, peppers, bacon, and cheese in a bowl.
  2. Mix the mayonnaise, milk and pickle relish together and pour over the top.
  3. Toss together just before serving. It can be served at room temperature or chilled.

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Koeksisters (Spiced Doughnuts with Coconut)

BT Toronto | posted Wednesday, Oct 26th, 2016

Makes about 2 dozen

Ingredients

  • 4 cups cake and pastry flour, plus more for rolling
  • ½ cup self rising flour
  • ¾ cup sugar
  • ½ tsp salt
  • 2 tsp ground ginger
  • 2 tsp ground cinnamon
  • 2 tsp ground aniseed
  • 1 tsp ground cardamom
  • 1 tbsp tangerine zest
  • ½ cup vegetable oil, plus more for frying
  • 1 egg
  • 1 cup cold milk
  • 1 cup hot water
  • 4 tsp active dried yeast
  • 1 tsp sugar
  • 2½ cups water
  • 1½ cups sugar
  • 2 cups sweetened desiccated coconut

Method

1. Mix water and milk and set aside. Mix yeast with ½ of milk/water mixture and 1 tsp sugar. Set in a warm place for 10 minutes, or until frothy.

2. Sift flours, sugar, salt and spices into the bowl of a stand mixer fitted with the paddle attachment. Add zest and stir lightly to combine. Pour in vegetable oil and mix until mixture becomes crumbly.

3. Crack egg into remaining milk/water mixture and whisk gently to break yolk. Add frothed yeast and egg mixture to flour and mix on medium speed to form a soft dough. If mixture is too liquidy, add more flour in small quantities until dough comes together and is just lightly sticky. Turn out onto a floured surface and knead gently for 30 seconds to bring dough together.

4. Rub the inside of a large mixing bowl lightly with oil and put dough inside. Cover very loosely with a kitchen towel and leave in a warm place for at least 2 hours, or until dough has doubled in size.

5. Roll dough on a floured surface to 5cm thick. Using a knife or a pizza wheel cut desired shape and set on baking sheet. Cover loosely with kitchen towel and allow rise again for another 30 minutes.

6. Combine sugar and water in a small saucepan on medium high heat, just until mixture boils and all sugar is dissolved. Reduce heat to miminum. Place coconut in a medium mixing bowl, and line a baking sheet with paper towel.

7. Heat about 1 inch of vegetable in a large pot to medium high heat. Fry koeksisters for 2-3 minutes on each side, or until nicely browned. Working quickly, immerse a fried koeksister for the count of 1 second, then immediately toss in coconut, pressing to coat. Repeat with remaining koeksisters.

Chillax Energy Balls

BT Toronto | posted Wednesday, Oct 19th, 2016

Energy balls

You could not get an easier treat. Chillax balls both relax and energize you so make up a batch in 5 minutes and enjoy!

Makes 18 balls.

Ingredients

  • 1/4 cup honey
  • 2/3 cup tahini
  • 2 tsp cinnamon
  • 2 tsp maca powder
  • ¼ cup almond flour
  • 1/8 tsp pink rock or grey sea salt
  • 1/3 cup sesame seeds and hemp hearts for rolling

Method:

1. Mix all ingredients except seeds until well mixed. Roll them into balls and coat evenly with seeds.

For more great recipes checkout www.JulieDaniluk.com

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Sautéed German Sausages with Bacon and Hard-Cider Sauerkraut

BT Toronto | posted Tuesday, Oct 11th, 2016

sauteed german sausage

Ingredients:

  • 8pc Fresh Bratwurst or Weisswurst Sausages
  • 150g Smoked Bacon – sliced into 5mm slices
  • 2 pc SweeTango Apples – peeled, cored and medium dice
  • 1 pc Yellow Onion – trimmed, peeled and medium dice
  • 500 ml Thornbury Hard Cider
  • 2 pc Fresh Rosemary – rinsed
  • 4 pc Fresh Bay Leaves
  • 4 cups Sauerkraut – drained, rinsed and squeezed dry
  • Flaked Sea Salt to taste
  • Fresh Ground Black Pepper to taste
  • Whole Grain Mustard garnish

Method: 

  1. Heat a large cast iron or heavy-bottom casserole pan over medium-high heat, add bacon, sauté until golden brown
  2. Remove bacon with a slotted spoon and reserve, add onions and apples, sauté until golden brown
  3. Remove onions and apple with a slotted spoon and reserve, add sausages, sauté until golden brown
  4. Combine bacon, onions, apple, rosemary, bay leaves, and sauerkraut, deglaze pan with hard cider
  5. Reduce heat to low, simmer until liquid has reduced, season with salt and pepper, serve with whole grain mustard

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