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Recipes

Sweet potato and chorizo hash with fried egg

BT Toronto | posted Monday, Apr 21st, 2014

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Turn last night’s dinner into a delicious breakfast hash!

Sweet potato and chorizo hash with fried egg

Ingredients:

  • 3 tablespoons olive oil
  • 2 sweet potato halves, cooked and diced
  • 125 grams dry-cured spicy chorizo sausage, diced
  • ¼ teaspoon salt
  • 2 eggs
  • 1 large green onion, thinly sliced (about 2 tablespoons)
  • ¼ cup salsa

Method:

  1. Heat 2 tablespoons butter in a large non-stick frying pan over medium heat. Add sweet potatoes, and spread in even layer. Cook without stirring until sweet potatoes start to brown, about 5 minutes. Stir potatoes, adding in chorizo, and salt; cook for 5 minutes. Set aside.
  2. Meanwhile, heat a small non-stick frying pan over medium heat. Add 1 tablespoon butter, crack in 2 eggs and cover for 1 minute. Remove from heat and keep covered for 3 minutes, or until desired doneness.
  3. Split sweet potato hash into two bowls, and top each with a fried egg. Season with salt and pepper and serve with salsa.

Courtesy Kary Osmond, www.karyosmond.com

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Sweet potatoes with chorizo and sour cream

BT Toronto | posted Monday, Apr 21st, 2014

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Sweet potatoes go very well with chorizo sausage, cilantro, and sour cream. This recipe is very easy and if you were to pair it with a simple salad, makes for a quick weeknight meal.

Sweet potatoes with chorizo and sour cream

Ingredients:

  • 2 large sweet potatoes, sliced in half lengthwise
  • Olive oil
  • Salt
  • 250 grams dry-cured spicy chorizo sausage, diced
  • ½ cup sour cream
  • ¼ cup finely chopped fresh cilantro

Method:

  1. Preheat oven to 400°F.
  2. Brush cut side of sweet potatoes with olive oil and season with a pinch of salt. Place cut side down on parchment lined baking sheet. Bake until tender, about 40 minutes.
  3. About 10 minutes before the sweet potatoes are done roasting; heat a frying pan over medium-low heat. Add chorizo, cook and stir for 10 minutes.
  4. Top each sweet potato half with chorizo, sour cream, and cilantro. Serve immediately.

Kary’s Tips:

  • A sweet potato has finished cooking when you are able to insert the tip of small knife into the thickest part of the potato and it slides in with no resistance.
  • Green onion can be substituted for cilantro as a garnish.
  • Dry-cured spicy chorizo sausage is found at the deli counter at the grocery store, usually next to the salami.

Courtesy Kary Osmond, www.karyosmond.com

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Corned beef chowder

BT Toronto | posted Monday, Mar 10th, 2014

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This hearty soup is featured on the Fionn MacCool’s Irish Menu available at all Fionn MacCool’s locations until March 23.

Corned beef chowder

Ingredients:

  • 1 tbsp – Peanut or grape seed oil
  • 1 Vidalia onion, peeled and julienned
  • 1 tbsp – Garlic, minced
  • Salt and pepper
  • 1 tsp – Caraway seeds
  • 2 tbsp – White wine
  • 2 cups – Chicken or vegetable stock
  • 1 cup – Milk
  • 4 cups – Heavy cream
  • 1 cup – Corned beef, chopped
  • ½ cup - Sauerkraut

Method:

  1. Heat oil in saucepan on medium heat. Add onions and garlic and sauté for 2 to 3 minutes.
  2. Add caraway seeds and continue sautéing for another 30 seconds.
  3. Add white wine and simmer for 2 minutes.
  4. Add stock, milk, cream and sauerkraut. Bring to a boil and simmer for 10 minutes.
  5. Add chopped corned beef and continue to simmer.
  6. Season with salt and pepper to taste (adjust amount depending on how salty your corned beef is).
  7. If you like thicker chowder, mix a little cornstarch and water together and whisk into simmering soup.
  8. Ladle chowder into bowls and top with a little horseradish, croutons and green onion.

Courtesy Chef Bryan Jurek, www.fionnmaccools.com

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Denver bison balls with BBQ sauce

BT Toronto | posted Thursday, Jan 30th, 2014

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Denver bison balls with BBQ sauce

Ingredients:

  • 2 lbs. ground bison
  • 1 14.5-oz can diced tomatoes
  • 1 6-oz can tomato paste
  • 3 garlic cloves (finely diced)
  • 1 large yellow onion (chopped)
  • 1 cup water
  • 1 tablespoon coconut oil
  • 2 tablespoons fresh thyme (finely chopped)
  • 4 teaspoons cumin (divided)
  • 2 teaspoons sea salt (divided)

For sauce:

  • 2 Tbsp (30 mL) olive oil
  • ½ onion, chopped
  • 2 cloves garlic, minced
  • ½ cup (125 mL) grapefruit juice
  • 1 cup (250 mL) low-sodium tomato paste
  • ¼ cup (50 mL) red wine vinegar
  • 12 Natural Delights Medjool Dates, pitted and coarsely chopped
  • ½ cup (250 mL) brown sugar
  • 1 tsp (5 mL) ground cumin
  • 1 tsp (5 mL) ground coriander
  • 1 tsp (5 mL) ground cinnamon
  • 1 tsp (5 mL) each salt and ground black pepper

Method:

  1. In one of your mixing bowls, mix together 2 teaspoons cumin, 1 tablespoon paprika, ¼ teaspoon black pepper, 1 teaspoon sea salt and 2 tablespoons thyme. Once spices have been well combined, add in your ground bison.
  2. Using clean hands, grab about 2 tablespoons of bison mixture, roll into a ball and place on large plate. Repeat this step until all bison meat is gone (should yield 12 meatballs).
  3. Place large skillet under medium heat and add a tablespoon of coconut oil. Once coconut oil has melted, add in onions. Sauté for about 5 minutes; be sure to stir occasionally with wooden spoon.
  4. Add in garlic, 2 teaspoons paprika, 2 teaspoons cumin, 1-teaspoon sea salt, ¼ teaspoon black pepper, and stir until these have combined well with your onions (about 20 seconds).
  5. Add in diced tomatoes, tomato paste and water to your skillet; bring to a boil.
  6. Reduce heat so that sauce is simmering, and place meatballs in skillet. Cover with a lid and let cook for about 40 minutes.
  7. Once the 40 minutes have passed, remove lid and cook for another 20 minutes. Sauce will thicken this way.
  8. Serve meatballs with chopped roasted pistachios!

For sauce:

  1. Heat oil in a large saucepan set over medium-high heat. Add onions and garlic and sauté for 3-4 minutes.
  2. Add the remaining ingredients and let simmer for 15 minutes.
  3. Using a blender or immersion blender, purée mixture then simmer for an additional 10 minutes.
  4. Baste chicken or ribs using the sauce. Keep refrigerated for up to 10 days.
  5. Makes 2 ½ cups (625 mL) of sauce.

Courtesy Chef Michael P. Clive, @michaelpclive

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Seattle-smoked salmon tartar

BT Toronto | posted Thursday, Jan 30th, 2014

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Seattle-smoked salmon tartar

Ingredients:

  • 4 ounces smoked salmon, finely chopped
  • 3 tablespoons finely chopped red onion
  • 1 tablespoon capers, finely chopped
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • freshly ground black pepper to taste
  • 2 teaspoons chopped fresh dill
  • 20 slices English cucumber

Method:

  1. Place the first 8 ingredients in a bowl and gently mix to combine.
  2. Use a small spoon or melon baller to scoop out some of the centre portion of each cucumber slice.
  3. Mound 2 tsp of the salmon tartar in the centre of each cucumber slice. Arrange these bites on a serving tray.
  4. Cover and store in the fridge until ready to serve. Can be made several hours in advance of serving.

Courtesy Chef Michael P. Clive, @michaelpclive

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Rose Reisman’s miniature lasagnas

BT Toronto | posted Friday, Jan 10th, 2014

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Rose Reisman’s miniature lasagnas

Makes 6 servings

Preparation time 20 minutes 

Cooking time 40 minutes 

Ingredients:

Sauce

  • 1 tsp (5 mL) vegetable oil
  • 1 cup (250 mL) diced onions
  • 1½ tsp (7.5 mL) crushed garlic
  • 6 oz (175 g) lean ground beef
  • 1 tsp (5 mL) dried basil
  • 1 bay leaf
  • pinch of salt and pepper
  • 1¾ cups (435 mL) homemade or store-bought tomato sauce

Cheese mixture

  • 1 cup (250 mL) reduced-fat ricotta cheese (8 oz/250 g)
  • ½ cup (125 mL) grated
  • part-skim mozzarella cheese (1½ oz/45 g)
  • 1⁄3 cup (80 mL) grated Parmesan cheese (1¼ oz/40 g)
  • 1 egg
  • 3 Tbsp (45 mL) 2% milk
  • pinch of salt and pepper

Lasagnas

  • 36 small wonton sheets
  • 1⁄3 cup (80 mL) grated part-skim mozzarella cheese (1 oz/30 g)
  • chopped fresh basil or parsley

Method:

  1. Preheat the oven to 375°F (190°C). Spray a 12-cup muffin tin with vegetable oil.
  2. To make the sauce In a saucepan, add oil and sauté onions and garlic for 5 minutes. Add the beef, basil, bay leaf and salt and pepper and sauté just until beef is cooked, breaking up with the back of a wooden spoon. Add the tomato sauce, cover and simmer for 15 minutes. Set aside.
  3. To make the cheese mixture Combine the ricotta, mozzarella and Parmesan cheeses, egg, milk and salt and pepper in a bowl.
  4. To assemble the lasagnas Place two wonton sheets into the bottom of each muffin cup, overlapping to cover the entire surface. Add half the cheese mixture overtop of the wontons. Then add half the sauce.
  5. Place the last 12 wonton sheets overtop, pressing down gently. Add the remaining cheese mixture and sauce and sprinkle with the mozzarella cheese.
  6. Bake for 20 to 25 minutes until wontons are crisp. Let cool for 10 minutes, then remove carefully with a knife. Garnish with basil.

Source: The Best of Rose Reisman (Whitecap Books), Rose Reismanwww.rosereisman.com

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Kale and kidney beans with sundried tomatoes and walnuts

BT Toronto | posted Thursday, Jan 9th, 2014

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A delicious use of kale, a super-veggie, and walnuts, which are rich in healthy oils. Serve this Italian dish with rice.

Kale and kidney beans with sundried tomatoes and walnuts

Makes 4 servings

Time: 30 minutes

Ingredients:

  • 1 Tbsp (15 mL) first cold pressed extra virgin olive oil
  • 1 large white onion, chopped
  • 1 can (19 oz/540 mL) red kidney beans, drained and rinsed
  • 6 large kale leaves, torn up
  • 5 sun-dried tomatoes, roughly chopped
  • 1/4 cup (60 mL) chopped walnuts
  • 4–5 Tbsp (60–75 mL) balsamic vinegar
  • sea salt and pepper (for Heart Disease use sodium substitute)

Method:

  1. In a frying pan over medium heat, heat the oil and sauté the onion until tender, about 25 minutes.
  2. Add the beans, kale, sun-dried tomatoes, walnuts, vinegar, and sea salt and pepper to taste and heat through, stirring, for about 5 minutes.

Courtesy Linda Woolven, author, The All New Vegetarian Passport

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Chard and pomegranate salad

BT Toronto | posted Thursday, Jan 9th, 2014

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This one comes from the ancient land of Persia and features the pomegranate, a fruit rich in healthy nutrients.

Chard and pomegranate salad

Makes 4 servings

Time:  5 minutes

Ingredients:

  • 4 cups (1 L) red and green chard, bite-size pieces
  • 1 large red bell pepper, cut into thin strips (optional; omit for Rheumatoid Arthritis)
  • 1/4 cup (60 mL) grated carrot
  • 1/4 cup (60 mL) fresh pomegranate seeds
  • 2 Tbsp (30 mL) pomegranate juice
  • 1 Tbsp (15 mL) first cold pressed extra virgin olive oil
  • 1/4 tsp (1 mL) honey (optional; omit for Candida, Diabetes, Vegan Diet)
  • sea salt and pepper (for Heart Disease use sodium substitute)

Method:

  1. Place the three veggies in a large serving bowl in the order listed.
  2. Scatter the pomegranate seeds overtop.
  3. Mix together the pomegranate juice, olive oil, honey (if using), and sea salt and pepper to taste.
  4. Pour over the salad.

Courtesy Linda Woolven, author, The All New Vegetarian Passport 

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