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Recipes

Brussels Sprouts Sliders

BT Toronto | posted Tuesday, Nov 21st, 2017

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Ingredients

  • 6 tablespoons olive oil, divided
  • 2 large sweet or yellow onions, sliced thin
  • Salt to taste
  • 20 large brussels sprouts
  • 1 tablespoon tamari
  • 2 to 3 cloves garlic, pressed
  • a dash of liquid smoke (if desired)
  • ½ teaspoon ground cumin
  • ¼ teaspoon cayenne pepper
  • 8 ounces tempeh, cut into thin slices
  • 5 teaspoons grainy mustard

Preparation

  1. Heat a large skillet over medium heat. Add 2 tablespoons olive oil, heat for a minute, then add the onions and a sprinkling of salt. Stir frequently, making sure to stir from the bottom of the pan up, to dislodge any sticking onions. They will begin to yellow and shrink in volume, as they darken from yellow to more of a caramel color, lower the heat. Keep cooking until they are at the desired state. This usually takes between 25 and 35 minutes. Let cool.
  2. Preheat the oven to 375 degrees.
  3. Cut the brussels sprouts in half from top to bottom, keeping the two halves close together. If you don’t , you will have to search for a pair that fits well together after they have roasted. Mix together two tablespoons olive oil, tamari, pressed garlic, cumin, cayenne and liquid smoke in a bowl to make the marinade. Taking one complete brussels sprouts pair at a time, dip both halves in the marinade. Remove and let sit cut side down on a parchment lined baking sheet. Bake for 12 minutes, then turn the sprouts and bake 7 more minutes.
  4. Prepare a second parchment lined baking sheet. Pour the marinade into a baking pan and let the tempeh sit in it for 20 minutes, then turn all the pieces and let them marinade another 10 minutes. Remove the tempeh and set them up without touching on the baking sheet. If there is any reserved marinade, brush over the remaining pieces.
  5. Bake at 375 for 12 minutes, gently turn, and bake for 5 minutes more. Cool onions, brussels sprouts and tempeh for assembly.
  6. Take one half of a brussels sprout, smear with mustard, add a piece of tempeh cut to fit the size of the sprout, add some onions (I used a melon baller for this). Take the other half of the brussels sprout and position it so the two spouts are like the buns on a burger, with the cut sides facing each other, and secure with a toothpick.
  7. Warm on a baking pan in a 325 degree oven for 10 to 15 minutes.

Courtesy of The New York Times

 

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Vietnamese Roast Chicken & Salad Rolls

Today's Parent | posted Thursday, Mar 31st, 2016

ROLLS

Prep: 25 minutes
Makes: 4 servings

Ingredients

  • 5 tbsp fresh lime juice, divided
  • 1 tbsp fish sauce
  • 1 tbsp sugar
  • 1/4 tsp grated lime rind
  • 1/8 tsp Asian chili sauce
  • 1 900-g rotisserie chicken, meat removed and shredded, skin and carcass discarded
  • 100 g rice vermiceli noodles
  • 1 large carrot
  • 1/2 English cucumber, seeded
  • 12 8.5-in.-round rice paper wrappers
  • 3 green onions, cut into long strips
  • 1/2 cup packed cilantro
  • 1/2 cup packed mint
  • 1/2 cup Thai basil leaves
  • 12 Boston lettuce leaves

Directions

  1. Combine 3 tbsp lime juice with fish sauce, sugar, lime zest and chili sauce, stirring to dissolve sugar. Set aside. Toss chicken with remaining 2 tbsp lime juice.
  2. Place noodles in a bowl and cover with boiling water. Let stand 4 min to soften, then rinse with cold water.
  3. Use a vegetable peeler to cut carrot and cucumber into long, thin ribbons.
  4. Fill a large bowl with hot tap water. One at a time, soak each rice paper wrapper for 8 sec or until beginning to soften (wrappers continue to soften as they sit). Transfer to a clean surface.
  5. Lay a few herb leaves and a few strips each of cucumber, carrot and green onion along the bottom third of each wrapper leaving a 1-in. (2.5-cm) border at each end. Top with a small bundle (about 1/4 cup) of noodles.
  6. Fold a lettuce leaf over noodles and top with about 1/3 cup shredded chicken. Fold outside edges in, over chicken. Then fold edge closest to you up over filling and roll, holding filling in place until fully enclosed. Repeat with all wrappers.
  7. Serve immediately or cover and refrigerate up to 4 hr.
    TIP: Don’t soak the rice paper wrappers for too long or they become impossible to roll.
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Blueberry Cream Cheese French Toast

BT Toronto | posted Monday, Mar 28th, 2016

bLUEBERRY FRENCH TOAST

Makes: 12 servings

Ingredients

  • 12 slices bakery-style cinnamon or egg bread
  • 3 tbsp (45 mL) unsalted butter, softened
  • 4 cups (1 L) frozen wild blueberries
  • 1 tbsp (15 mL) cornstarch
  • 250 g package cream cheese, diced
  • eggs
  • 1 1/2 cups (375 mL) half-and-half (10% m.f.) cream
  • 1/2 cup (125 mL) granulated sugar
  • 1 tsp (5 mL) vanilla
  • 2 cups (500 mL) cornflakes, crushed
  • icing sugar (optional)

Directions

  1. Butter one side of each bread slice. Place half of the bread slices into a 13 x 9 in (3 L) baking dish, butter-side down. Stir cornstarch into blueberries and sprinkle over bread slices. Dot with cream cheese and top with remaining bread slices, butter-side down, to allow egg to soak into the bread.
  2. In a large bowl, whisk together, eggs, cream, sugar and vanilla until well combined. Pour over bread and cover with plastic wrap. Refrigerate for at least 2 hours or for up to 24 hours.
  3. Uncover. Using a spatula, press bread down gently. Sprinkle with cornflakes and bake in the centre of a preheated 375°F (190°C) oven for about 45 minutes, or until knife inserted in centre comes out clean. Let stand 5 minutes before serving. Dust with icing sugar if desired.
  4. In a serving: 372 calories, 10 g protein, 18 g fat, 43 g carbs, 3 g dietary fibre, 106 mg calcium, 3 mg iron, 54 mcg folate, 356 mg sodium, 140 mg cholesterol
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Breakfast Pizza

Today's Parent | posted Friday, Mar 25th, 2016

Breakfast Pizza

Prep: 20 minutes
Total time: 45 minutes

Makes: 6 servings

Ingredients

  • 6 slices bacon
  • 1 large onion, thinly sliced
  • 6 cups baby spinach
  • 250 g pizza dough
  • 1/2 cup tomato sauce
  • 1 cup grated mozzarella
  • 4 eggs

 

Directions

  1. Preheat oven to 425F. Spray a 9 x 13-in. metal baking pan with oil.
  2. Heat a large non-stick frying pan over medium-high. Add bacon. Fry until bacon is cooked through, 2 to 3 min per side. Transfer to paper towels. Reduce heat to medium. Add onion to pan. Cook, stirring occasionally, until onion is soft and brown, about 10 min. Add spinach. Cook until spinach is wilted, 1 to 2 min. Set aside.
  3. Roll dough into a 9 x 13-in. rectangle. Carefully transfer to prepared pan. Spread with sauce. Scatter spinach mixture on top, then sprinkle with cheese. Arrange bacon on top. Bake in centre of oven for 12 min.
  4. Crack eggs on top of pizza. Continue baking until edges are golden and egg whites are set, 7 to 9 more min.
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Braided bread with Mini Eggs

Chatelaine | posted Thursday, Mar 24th, 2016

breas recipe

Prep: 45 minutes
Total time: 3 hours 15 minutes

Makes: 12 servings

 

Ingredients

  • 3 cups all-purpose flour, divided (405 g)
  • 1/4 cup granulated sugar, (50 g)
  • 8 g quick-rise yeast, (2 1/4 tsp)
  • 1/2 cup warm milk, (125 g)
  • 1/3 cup warm water
  • 2 tbsp unsalted butter, melted
  • 2 eggs, at room temperature, divided (100 g)
  • 1 tsp salt, (6 g)
  • 2 tsp water
  • 32 Mini Egg chocolates

 

Directions

  1. COMBINE 1 cup flour with sugar and yeast in the bowl of a stand mixer fitted with the dough hook. Beat in warm milk, 1/3 cup warm water, butter, 1 egg and salt until combined. Beat in remaining 2 cups flour on medium until dough is smooth and pulls cleanly away from bottom and sides of bowl, 5 to 6 min. Transfer to a lightly oiled bowl and cover loosely with a damp kitchen towel. Let rest until dough is doubled in size, about 1 hour.
  2. LINE a large baking sheet with parchment. Turn dough out onto a very lightly floured surface. Divide into 6 equal portions. Keep under damp towel. Working with 1 piece at a time, divide into 3 smaller equal pieces. Roll each piece into an 8-in.-long rope. Arrange 3 ropes side-by-side. Braid dough, then pinch each end to secure and tuck underneath loaf. Repeat with remaining dough. Transfer to prepared sheet. Cover loosely with damp kitchen towel and let rest for 1 more hour.
  3. PREHEAT oven to 350F. Whisk remaining egg with 2 tsp water in a small bowl. Brush over tops of dough.
  4. BAKE in centre of oven until deep golden, 20 min. Remove from oven and immediately tuck candies in and around braids. Let stand for 10 min. Serve warm with butter.
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Garlicky chicken pasta

Chatelaine | posted Tuesday, Mar 22nd, 2016

garlic chicken

Prep: 10 minutes
Total time: 25 minutes

Makes: 4 servings

Ingredients

  • 450-g pkg linguine or orecchiette pasta
  • 1/3 cup garlic butter
  • 2 skinless, boneless chicken breasts, thinly sliced
  • 1 pint cherry tomatoes, halved
  • 2 cups packed arugula
  • 1/4 tsp salt
  • 1/4 tsp pepper

Directions

  1.  COOK pasta in a large pot of boiling water, following package directions, until al dente, 7 to 8 min. Drain and return to pot.
  2.  MELT 1 tbsp garlic butter in a large non-stick frying pan over medium-high. Add chicken. Cook until chicken is no longer pink, 2 to 3 min. add remaining garlic butter and tomatoes. Cook, stirring often, until tomatoes soften, 3 to 4 min. Transfer chicken, tomatoes and liquid into pasta pot. stir in arugula, salt and pepper.
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Cauliflower tacos

Chatelaine | posted Friday, Mar 18th, 2016

tacos

Total time: 45 minutes
Makes: 4 servings

Ingredients

  • 2/3 cup olive oil
  • 4 tsp coriander
  • 2 tsp chili powder
  • 2 tsp cumin
  • 2 tsp onion powder
  • 3/4 tsp salt, divided
  • 2 medium cauliflower, cut into small, bite-sized pieces
  • 1/2 cup lime juice
  • 3 tbsp brown sugar
  • 1 tbsp chili-garlic sauce
  • 1/2 397-g pkg coleslaw
  • 1 cup finely chopped cilantro
  • 8 small corn tortillas
  • 1 avocado, thinly sliced
  • 1/2 cup crumbled feta

Directions

 

  1. POSITION racks in top and bottom thirds of oven. Preheat to 450F.
  2. STIR olive oil with coriander, chili powder, cumin, onion powder, and 1⁄2 tsp salt in a large bowl. Arrange cauliflower on 2 baking sheets. Drizzle half of oil mixture over each sheet of cauliflower. Toss to coat very well. Spread pieces in a single layer (it’s okay if they touch). Roast in top and bottom thirds of oven, stirring halfway through and switching sheets, until edges are golden and crispy, about 25 min. Reserve 3 cups for Roasted Cauliflower Soup.
  3. WHISK lime juice with brown sugar, chili-garlic sauce and remaining 1⁄4 tsp salt in a large bowl. Stir in coleslaw and cilantro. Refrigerate remaining coleslaw.
  4. LAY tortillas on another baking sheet. Bake in top third of oven, until just toasted, 1 to 2 min. (You may need to do this in 2 batches.)
  5. LAYER cauliflower, slaw, avocado and feta on tortillas. Drizzle with more slaw dressing, if desired.
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Dublin coddle

Chatelaine | posted Thursday, Mar 17th, 2016

IRISH

Makes: 6 servings

Ingredients

  • 2 tbsp unsalted butter
  • 1 yellow onion, diced
  • 8 1/4-in. thick slices streaky bacon, cut into 1-inch pieces
  • 1 large russet potato, peeled and cut into 1/2-inch cubes
  • 8 breakfast sausages, cut into 1-in. pieces
  • 1 cup chicken stock
  • 2 cups heavy cream
  • 3 large fresh bay leaves
  • 1/2 cup coarsely chopped parsley
  • 2 tbsp chopped fresh thyme leaves
  • crusty bread, for serving
  • cracked black pepper, for garnish (optional)

Directions

  1.  Sweat the onion: In a medium flameproof cas- serole over medium heat, melt the butter. Add the onion to the pot and let it sweat for about 8 min- utes, until soft but not browned at all. (Because this is a white stew, you don’t want the onion to take on any color.)
  2.  Cook the coddle: Once the onion is translucent, add the bacon and continue to cook over low heat until the bacon is pale pink and a few tablespoons of the fat have rendered, about 10 minutes. Add the potatoes, sausage, stock, cream, and bay leaves. Raise the heat to medium-high and bring the liquid to a boil. Lower the heat to medium and cook slowly until the potatoes are cooked through, about 30 minutes.
  3.  Add the herbs and serve: Remove the coddle from the heat, stir in the parsley and thyme, and serve immediately with lots of crusty bread. If you wish, sprinkle a little bit of cracked black pepper on top. The coddle can be made a day ahead and gently reheated on the stove or in a 300°F oven for 30 minutes.

 

 

Mexican jicama and avocado salad

Chatelaine | posted Tuesday, Mar 15th, 2016

salad

Preparation time: 35 minutes
Total time: 35 minutes
Makes: 4 servings

Ingredients

  • 1 orange
  • 3 tbsp canola oil
  • 2 tsp lime zest
  • 3 tbsp lime juice
  • 2 tsp Dijon mustard
  • 2 tsp honey
  • 1/2 tsp chili powder
  • 1/2 tsp salt
  • 500 g jicama, peeled, quartered and thinly sliced
  • 1 bunch radishes, thinly sliced
  • 1 avocado, cubed
  • 1/2 cup crumbled feta
  • 1/3 cup toasted pepitas
  • 1/4 cup diced onions
  • 2 tbsp mint

Directions

  1. SLICE small pieces off top and bottom of orange. Slice off and discard remaining peel, including all white pith, so flesh is showing. Carefully slice segments out, leaving behind the thin membrane that separates them. Place segments in a small bowl. Squeeze any juice from leftover orange pulp into a large bowl. (It should measure about 2 tsp.)
  2. WHISK orange juice with oil, lime zest and juice, Dijon, honey, chili powder and salt. Add jicama, radishes and orange segments to dressing. Toss until coated. Arrange on a platter. Top with avocado, feta, pepitas, red onion and mint.
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