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Recipes

Sesame PB Date Bites

BT Toronto | posted Tuesday, Apr 12th, 2016

bites5

Ingredients

  • 1 cup (250 mL) pitted dates
  • ½ cup (125 mL) Adams® 100% Natural Creamy Peanut Butter
  • ½ cup (125 mL) finely chopped peanuts
  • 2 tbsp (30 mL) toasted sesame seeds

Directions

  1. Purée dates in food processor. Add peanut butter and mix until well combined.
  2. Remove from food processor and knead in peanuts.
  3. Shape into balls and roll in toasted seeds or other favourite coating (crushed peanuts, hemp seeds, coconut).
  4. Refrigerate overnight.

    NOTES: Recipe freezes well and add up to 2 tbsp of your favourite vanilla or chocolate protein powder.

For more info you can find Pay online at PayChen.com or Twitter @PayChen

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Crazy-good cilantro soup

Chatelaine | posted Friday, Apr 8th, 2016

soup

Prep: 30 minutes
Total time: 40 minutes

Makes: 6 servings

Ingredients

  • 2 bunches cilantro, stems trimmed about 2 inches and washed well
  • 2 cups low-sodium chicken broth
  • 2 tsp olive oil
  • 1 cup slivered blanched almonds
  • 2 tbsp unsalted butter
  • 2-Jan small onion, about 1/3 cup
  • 1 small leek, white part only, chopped, about 1 cup
  • 1 garlic clove
  • 2 tbsp all-purpose flour
  • 1/4 cup dry white wine
  • 1 1/2 cups 3.25% milk
  • 1/2 tsp salt
  •  Mexican crema, optional

 

Directions

  1. Bring a medium pot filled halfway with water to a boil. Add cilantro and cook for 1 min. Drain and rinse under cold running water until cool. Squeeze out water, then transfer to a blender.
  2. Add broth to cilantro. Whirl until puréed, about 1 min. Set a sieve over a deep bowl and pour puréed liquid through sieve. Use a ladle to press all liquid through sieve. Discard solids. Rinse out blender.
  3. Heat same pot over medium. Add oil, then almonds. Stir constantly until toasted, about 2 min. Transfer to a plate.
  4. Melt butter in pot. Add onion, leek and garlic. Cook until onion and leek start to soften, about 3 min. Stir in flour and cook 1 min. Add wine, stirring constantly until absorbed, about 1 min. Gradually whisk in milk until mixture thickens, about 2 min. Pour milk mixture into blender along with almonds and salt. Whirl at least 3 min until finely puréed. Return both almond-milk and cilantro mixtures to pot. Stir until warm. Ladle into bowls and top with dollops of Mexican Crema.
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Jays-inspired Brat-flip hot dogs

BT Toronto | posted Thursday, Apr 7th, 2016

Jays-inspired Brat-flip hot dogs

Ingredients:

  • 4 bratwursts
  • 4 hot dog buns
  • 1 1/3 tbsp. smokey sweet mustard
  • 1 dill pickle
  • 1 vadallia onion
  • 1 bottle Mill St. Organic
  • 1 1/4 tbsp. sherry vinegar
  • 2 1/2 tsp. sugar
  • Salt to taste

Method:

  1. Slice onion crosswise into rings, place in pan on medium heat to caramelize.
  2. Place onions into oven set at 350F for 10 minutes or until tender.
  3. Return to the stove, add the sugar and allow to dissolve, deglaze with vinegar.
  4. Add bottle of beer and reduce liquid to 1/3.
  5. Season with salt.
  6. Grill sausages on a BBQ or roast in the oven.
  7. To assemble spread mustard on the inside of the bun, add sausage garnish with sautéed onions, pickles and fried onions.

Courtesy O&B Canteen

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Eggplant Parmesan Rolls

Today's Parent | posted Wednesday, Apr 6th, 2016

Eggplant Parmesan

Prep: 20 minutes
Total time: 30 minutes

Makes: 4 servings

Ingredients

  • 2 medium eggplants
  • 1/4 cup olive oil
  • 1/4 tsp salt
  • 1 1/2 cups store-bought marinara sauce, divided
  • 1 cup extra-smooth ricotta
  • 1 cup grated mozzarella
  • 1/2 cup grated Parmesan
  • 1/4 cup panko bread crumbs
  • 1/4 cup chopped basil, optional

Directions

  1. Position oven racks in top and bottom thirds of oven. Preheat to 450F. Line 2 large rimmed baking sheets with foil. Spray with oil. Set aside.
  2. Cut small pieces off the tops and bottoms of eggplant so they stand flat on cutting board. Slice eggplants lengthwise into 12 ¼-in.-thick strips (discard end pieces and extra strips, or keep for another use). Stir oil with salt in a small bowl. Lightly brush both sides of 12 eggplant slices with oil. Arrange in one layer on prepared baking sheets. Bake in top and bottom thirds of oven, switching sheets halfway through, until edges are fork-tender, about 15 min. Set aside to cool slightly.
  3. Spread 1/2 cup marinara in the bottom of an 8 x 8-in. baking dish. Stir ricotta with mozzarella and Parmesan in a small bowl. Spoon 2 tbsp ricotta mixture onto 1 end of each eggplant slice. Gently roll up. Place roll in prepared dish, seam-side down. Repeat with remaining eggplant and ricotta. Top with remaining 1 cup marinara sauce. Sprinkle panko overtop.
  4. Bake in top third of oven until top is golden-brown, 6 to 8 min. Sprinkle with basil before serving, if desired.
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Nicoise Salad

BT Toronto | posted Monday, Apr 4th, 2016

salad

Makes: 1 serving

Ingredients

  • 60 grams seared tuna
  • 30 grams tuna confit
  • 1 oz. red wine vinaigrette
  • 60 grams salad greens
  • 4 pc. cherry tomatoes cut in half
  • 10 pc. blanched green beans
  • 6 pc. nicoise olives
  • 2 whole potatoes cooked and sliced
  • 2 pc. boiled quail eggs cut in half
  • chopped chives for garnish
  • chopped parsley for garnish
  • shaved radish for garnish

Directions

  1. Season tuna bellies and sous vide with olive oil. Cook at 80C steam for minutes. Let cool.
  2. Prepare vegetables as described and arrange on plate. Slice tuna once cooled and rest on top of salad before serving.

Recipe courtesy of Chef Daniel Boulud, Cafe Boulud Toronto.

Season tuna bellies and sous vide with olive oil.  Cook at 80C steam for minutes.  Cool.

Prepare vegetables as described and arrange on plate. Slice tuna once cooled and rest on top of salad before serving. 

Chef Daniel Boulud

Chef De Cuisine Sylvain Assié, Café Boulud Toronto

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Seared Sea Scallops with Petits Pois à la Française

BT Toronto | posted Monday, Apr 4th, 2016

scallops

Makes: 4 servings

 

Ingredients

For the scallops:

  • 12 fresh sea scallops
  • 2 tablespoons butter
  • Rosemary, garlic

For the petits pois à la française :

  • 2 tablespoons butter
  • 8 pearl onions, peeled and sliced
  • 6 baby carrots, peeled and sliced
  • 4 slices rillons, or smoked bacon, cut into thin batons
  • 1 small sprig fresh rosemary
  • 2 cups fresh English peas, shelled
  • 1/2 cup unsalted chicken stock
  • Salt and freshly ground white pepper
  • 1 head of romaine lettuce, core trimmed, finely sliced

For the pea puree:

  • 1 tablespoon unsalted butter
  • 1 small shallot, peeled and diced
  • 2 small heads Boston lettuce, coarsely chopped
  • 1 cups shelled fresh peas, blanched
  • 1 teaspoons salt

Garnish (optional):

  • Fingerling potato chips
  • Nasturtium leaves
  • Bibb lettuce heart

 

Directions

For the pea puree:

  1. In a 3-quart heavy sauce pan set over medium heat, melt the butter and add the shallot.  Cook, stirring occasionally, until translucent, about 4 minutes.   Add the lettuce and 1 tablespoon of water and simmer, covered, until wilted, about 5 minutes. Stir in the blanched peas and continue cooking uncovered for another 3 minutes.  Transfer to a blender and puree until smooth, then cool in a bowl set over ice.

For the petits pois à la française:

  1. Melt the butter in a sauté pan set over medium heat.  Add the onions and cook for about 4 minutes, then add the carrots, rillons, and rosemary; season with salt and white pepper, then continue cooking another 4 minutes.  Add the peas and chicken stock, cover and cook until the peas are tender. Add the romaine lettuce and stir until it is just wilted.  Adjust the seasoning if needed.  Keep warm on the side.

For the scallops:

  1. Warm a large nonstick sauté pan over medium-high heat.  Season the scallops with salt and pepper, and sear them, larger side-down in the pan until evenly browned, about 3 minutes.  Flip over each scallop and add the butter, rosemary and garlic.  Baste the scallops with the butter for another minute and transfer to a paper towel lined-plate.

To serve:

  1. Warm the pea puree in a small saucepot and add a large spoonful to the center of each plate.  Add the petis pois à la française on top of the puree and place the scallops around.  Add fingerling potato chips, nasturtium leaves and the plushes of bibb lettuce heart in between each scallop if you wish.  Serve warm.

Recipe courtesy of Sylvain Assie, Executive Chef, Café Boulud.

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Good morning breakfast salad

Chatelaine | posted Friday, Apr 1st, 2016

breakfast salad

Prep: 25 minutes
Total time: 25 minutes

Makes: 4 servings

Ingredients

  • 2 oranges
  • 1 red or pink grapefruit
  • 4 small roasted potatoes
  • 142 g baby spinach, baby kale or beet greens
  • 1 pint multicoloured cherry tomatoes, halved
  • 12 slices smoked salmon
  • 1 avocado, sliced
  • 1/4 cup toasted, sliced almonds
  • 100 g feta, sliced 

    VINAIGRETTE

  • 2/3 cup orange juice
  • 1/4 cup olive oil
  • 1/4 cup white-wine vinegar
  • 2 tsp Dijon mustard
  • 2 tsp honey
  • 1/2 tsp poppy seeds
  • 1/4 tsp salt

Directions

  1. SLICE peel from top and bottom of oranges and grapefruit. Cut off and discard remaining peel, including white pith, so flesh is showing. Cut citrus into thin rounds. Slice potatoes. Layer citrus slices and potatoes with greens and tomatoes. Top with salmon, avocado, almonds and feta.
  2. WHISK orange juice with oil, vinegar, Dijon, honey, poppy seeds and salt in a small bowl. Season with fresh pepper. Drizzle over salad.

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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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