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Recipes

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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Maple-cider chicken and nutty quinoa recipe

Chatelaine | posted Friday, Mar 11th, 2016

maple chicken

Preparation time: 5 minutes
Total time: 30 minutes
Makes: 4 servings

Ingredients

  • 1 cup dry quinoa
  • 1/2 cup chopped walnuts
  • 3 skinless, boneless chicken breasts
  • 1/2 tsp salt
  • 1/4 tsp fresh-ground black pepper
  • 1 tbsp olive oil
  • 1/3 cup chopped parsley

DRESSING

  • 3 tbsp olive oil
  • 3 tbsp cider vinegar
  • 2 tbsp maple syrup
  • 1 tsp Dijon mustard
  • 1/2 tsp salt

Directions

  1. COOK quinoa according to package directions, about 12 min.
  2. TOAST walnuts in a large frying pan over medium-high. Stir often, until walnuts are golden, about 2 min. Set aside in a medium bowl. Season both sides of chicken with 1/2 tsp salt and pepper. Add 1 tbsp oil to pan, then chicken. Cook until bottom of chicken is golden-brown, about 3 min. Reduce heat to mediumlow. Flip chicken. Cook, covered, until golden and cooked through, about 7 min.
  3. STIR walnuts and parsley into quinoa. In a bowl, whisk 3 tbsp oil with vinegar, maple syrup, Dijon and 1/2 tsp salt. Reserve 2 tbsp dressing, then stir remainder into quinoa, until coated.
  4. SCOOP quinoa onto 4 plates. Thinly slice chicken breasts and lay on quinoa. Drizzle with reserved dressing.

 

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