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Recipes

Miso Chicken Sheet Pan Supper

BT Toronto | posted Thursday, Sep 14th, 2017

chickennnn

Serves 4

4 boneless, skinless chicken breasts

Half a 250mL PC Black Label hatcho miso marinade

1 small bunch broccoli, cut into florets

1 cup grape tomatoes

1 tablespoon canola oil

1/8 teaspoon salt

Toasted sesame seeds (optional)

Sliced green onions (optional)

Combine chicken with miso marinade in a zip-lock bag or shallow dish. Let stand at room temperature 15 minutes or in the fridge up to 24 hours.

Preheat the oven to 400F. Line a large baking sheet with parchment paper.

Take the chicken out of the marinade let excess marinade drip off. Place chicken on prepared sheet. Bake 20 min. Combine broccoli and tomatoes with oil and salt in a medium bowl. Take pan out of the oven and place broccoli mixture in and around chicken. Bake 12 to 15 min or until chicken is springy when pressed and cooked through and broccoli is gold. Sprinkle with sesame seeds and green onions if desired.

 

www.clairetansey.com

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Chef Devan’s gourmet grilled cheese

Cityline | posted Monday, Dec 7th, 2015

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What takes these grilled cheese sandwiches to the next level are the condiments — like sliced mango and homemade smoked ketchup — and a mix of cheeses!

Mango, Brie and aged cheddar grilled cheese with green onion pesto and smoked tomato ketchup

Makes 4 sandwiches

Ingredients:

  • 1 semi-firm mango, peeled and sliced
  • 2 cups aged cheddar, grated
  • 8 slices Brie
  • 8 slices of white rye bread
  • Unsalted butter

Green onion pesto

  • One bunch green onions, stems removed, rough-chopped
  • Juice and zest of 1 lemon
  • 1/2 cup vegetable oil
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup grated Parmesan
  • 1/4 cup pine nuts
  • 1 clove garlic
  • 1 tsp salt
  • 1/2 tsp freshly-cracked black pepper

Ketchup

  • 4 tomatoes
  • 1 tbsp tomato paste
  • 1/2 red onion, chopped
  • 1 cloves of garlic, minced
  • 1/4 cup red wine vinegar
  • 1/4 cup apple cider vinegar
  • 1/2 cup sugar
  • 1 tbsp vegetable oil
  • 1/4 tsp liquid smoke
  • 2 tsp sea salt
  • 1 tsp fresh-cracked black pepper

Method:

In a pot on medium heat, add vegetable oil. Add onions, salt and pepper and caramelize onions for approximately 10 minutes. Add garlic and stir for 1 minute before adding all other ingredients. Stir ketchup often and reduce for approximately 10 minutes until it becomes thick. Blend and pass through a fine sieve. Ketchup can be stored in the fridge for up to 10 days.

Blend all ingredients for the green onion pesto until incorporated. Store in the fridge up to one week.

Brush 4 slices of bread with 1 tablespoon of pesto each, then lay cheddar, mango, Brie and more cheddar evenly across all 4 slices. Cover with 4 slice of bread.

In a large frying pan on medium-low heat, add enough butter to lightly coat the pan. Place as many sandwiches as can fit in pan and brush tops with butter. Brown sandwiches for approximately 3-4 minutes a side until cheese melts. Repeat with remaining sandwiches.

Remove and serve with ketchup.

 

Blueberry, balsamic and havarti grilled cheese with garlic-basil mayo

Makes 4 sandwiches

Ingredients:

  • 1 cup blueberries
  • 2 tbsp balsamic vinegar
  • 2 tbsp brown sugar
  • 1 tsp lemon zest
  • 4 slices of Havarti
  • 8 slices of egg bread

Aioli

  • 1/2 clove garlic
  • 4 basil leaves
  • 1/2 cup mayonnaise

Method:

For aioli, blend ingredients in a blender and remove to an appropriate vessel, ideally a squeeze bottle.

In a sauce pan on medium heat, add blueberries, balsamic vinegar and brown sugar. Cook for approximately 5-7 minutes until all ingredients combine well. Finish with lemon zest.

Place 4 slices of bread on a clean surface, and add 1 slice of Havarti, 2 tablespoons of blueberries, and top with a sprinkling of white cheddar. Cover with four more slices of bread.

In a large frying pan on medium-low heat, add enough butter to lightly coat. Place as many sandwiches as can fit in pan and brush tops with butter. Brown sandwiches for approximately 3-4 minutes a side until cheese melts. Repeat with remaining sandwiches.

 

French onion soup grilled cheese

Ingredients:

  • 1 baguette
  • 2 cups Gruyère, grated
  • Unsalted butter

Onions

  • 2 yellow onions, finely sliced
  • 1 clove garlic, minced
  • 3 tbsp butter
  • 1 tbsp vegetable oil
  • 1 tsp fresh thyme leaves
  • 1/4 cup beef stock
  • 1/4 cup red wine
  • 2 tsp parsley, finely chopped

Method:

In a large sauce pan or medium pot on high heat, add butter and oil. When butter begins to bubble, add onions and cook until golden brown. Add garlic and cook for one more minute. Add thyme, beef stock and red wine and reduce heat to medium-low. Cook until the onions take on a deep brown colour, approximately 15-20 minutes. Remove from heat, stir in parsley and allow to cool.

Slice baguette into half-inch slices. Cover half of the slices with Gruyère, 1-2 tablespoons of onions and more Gruyère. Cover with the rest of the slices of bread.

In a large frying pan on medium-low heat, add enough butter to lightly coat. Place as many sandwiches as can fit in pan and brush tops with butter. Brown sandwiches for approximately 3-4 minutes a side until cheese melts. Repeat with remaining sandwiches.

Courtesy Devan Rajkumar
@chefdevan

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Lidia Bastianich’s chocolate-hazelnut cake

Chatelaine | posted Monday, Nov 30th, 2015

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INGREDIENTS

INSTRUCTIONS

  • Preheat the oven to 350 degrees. Butter and flour a 9-inch springform pan. Melt the chocolate in the top of a double boiler or a metal bowl set over a saucepan of simmering water. Let it cool slightly. Grind the hazelnuts in a food processor until they are fine but not pasty.
  • In a mixer fitted with the whisk attachment, beat the egg whites until they are foamy. Add the sugar, and beat until the whites form stiff peaks, about 2 minutes. In a clean bowl, with the paddle attachment, beat the butter and chocolate-hazelnut spread until light, about 2 minutes. Add the yolks, salt, and brandy, and mix until smooth. Add the melted chocolate and ground hazelnuts, and mix until smooth. Remove the bowl from the mixer.
  • Stir about a quarter of the egg whites into the chocolate mixture to lighten it, and then gently fold in the remaining egg whites. Don’t overmix. Pour the mixture into the prepared pan. Bake until a tester comes out clean, about 45 to 50 minutes. Let the cake cool for about 10 minutes, then open the spring and remove the side ring. Let the cake cool thoroughly before serving. Slide a broad metal spatula, or two, under the cake to separate it from the metal pan bottom, then lift and set the cake on a serving plate.

Recipe from Lidia’s Mastering the Art of Italian Cuisine, 2015.

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Chicken Alphabet-Noodle Soup

Today's Parent | posted Wednesday, Nov 25th, 2015

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Preparation time: 20 minutes
Total time: 30 minutes
Makes: 6 adult servings

Bring some fun to the dinner table with this educational Chicken Alphabet-Noodle Soup. It’s great for overcoming a cold or flu, too.

Ingredients

  • 2 tsp canola oil
  • 1 large onion, chopped
  • 2 celery stalks, diced
  • 1 carrot, diced
  • 1 900-mL carton chicken broth
  • 2 cups water
  • 1/2 tsp dried thyme
  • 1/2 tsp salt
  • 6 skinless, boneless chicken thighs, diced
  • 1/2 cup alphabet pasta, or any other small pasta
  • 1/4 cup finely chopped parsley

Directions

    • Heat a large pot over medium. Add oil, then onion, celery and carrot. Cook until onion starts to soften, about 3 min.
    • Add chicken broth, water, thyme and salt. Boil, then add chicken and pasta. Cover and simmer, stirring occasionally, until chicken is completely cooked through and noodles are tender, about 10 min.
    • Stir in parsley. Ladle into bowls.

Originally published in the Today’s Parent February 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen powered by GE.

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Supper nachos

Today's Parent | posted Monday, Nov 16th, 2015

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Preparation time: 30 minutes

Total time: 35 minutes

Makes: 6 adult servings

Supper nachos

Ingredients

  • 8 whole-grain tortillas
  • 4 tsp canola oil, divided
  • 1/2 540-mL can navy beans, drained and rinsed
  • 1 garlic clove, minced
  • 2 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 1 454-g pkg lean ground turkey
  • 1 156-mL can tomato paste
  • 1/2 cup water
  • 1 cup grated Monterey Jack cheese
  • 1 cup shredded iceberg lettuce
  • 1/2 cup sour cream
  • 1 tomato, diced
  • 1 green onion, thinly sliced
  • 1/4 cup cilantro

Directions

    1. Position racks in top and bottom thirds of oven. Preheat to 400F. Brush both sides of tortillas with 3 tsp oil. Stack tortillas and slice into 8 wedges. Arrange on 2 baking sheets. Bake in top and bottom thirds of oven, switching and rotating sheets halfway through, until crisp and golden, 8 to 10 min. Transfer to a rack to cool. Preheat broiler.
    2. Mash beans with a potato masher in a medium bowl. Heat a medium non-stick frying pan over medium-high. Add remaining 1 tsp oil, then garlic, chili powder, cumin and salt. Stir until fragrant, 30 sec. Crumble in turkey. Cook, breaking meat up with a fork, until it’s no longer pink, 4 to 5 min. Add tomato paste, water and mashed beans. Cook until warmed through, about 2 min.
    3. Divide tortilla chips between 2 large casserole dishes or transfer all to a baking sheet. Spread tortillas out in one layer if possible. Spoon turkey mixture evenly over chips, then sprinkle with cheese.
    4. Broil in top third of oven just until cheese melts, 1 min. Serve topped with lettuce, sour cream, tomato, green onion and cilantro.

Originally published in the Today’s Parent January 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen powered by GE.

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Rose Reisman’s candied pumpkin seeds

BT Toronto | posted Friday, Nov 13th, 2015

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Rose Reisman’s candied pumpkin seeds

Ingredients:

  • 1/3 cup pumpkin seeds (or sunflower seeds)
  • 3 Tbsp icing sugar
  • 1/4 tsp cinnamon
  • 1/8 tsp allspice
  • 1/8 tsp nutmeg

Method:

  1. Preheat the oven to 350°F. Spray a baking sheet with cooking oil.
  1. Rinse the seeds with cold water. Drain, but do not let them dry. Combine the icing sugar, cinnamon, allspice and nutmeg in a small bowl. Dip the seeds in the sugar mixture, coating them well. Spread on the prepared baking sheet.
  1. Bake for 15 minutes in the center of the oven. Remove and cool. Store in an airtight container.

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Slow-cooker French onion soup

Chatelaine | posted Tuesday, Nov 3rd, 2015

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INGREDIENTS

INSTRUCTIONS

  1. COMBINE onions with butter and salt in slow cooker insert. Season with fresh pepper. Cover and cook on high until onions are soft and dark brown, about 6 hours.
  2. STIR in flour until well combined. Stir in vermouth. Scrape up brown bits from bottom. Add broth and water. Cover and continue cooking on high for 1 1/2 hours.
  3. POSITION rack in top third of oven. Preheat broiler. Cut bread into 8 slices, each 1/2 in. thick. Butter both sides and place on a baking sheet. Broil until lightly golden, about 1 min per side.
  4. ARRANGE 4 oven-safe soup bowls on a baking sheet. Ladle soup into bowls. Top each with 2 toasts. Sprinkle with cheese. Broil until cheese is bubbly, 2 to 4 min.
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Simply Nigella: Indian-spiced shepherd’s pie

BT Toronto | posted Monday, Nov 2nd, 2015

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Indian-spiced shepherd’s pie

Serves 4

Ingredients:

For the topping:

  • 1kg sweet potatoes
  • 2 teaspoons sea salt flakes
  • 2 x 15ml tablespoons white peppercorns
  • 6 cardamom pods, cracked
  • peeled strips from 1 lime, preferably unwaxed, and juice of ½ lime
  • approx 1 litre cold water
  • 4cm piece (20g) fresh ginger, peeled, plus more for filling (see below)

For the filling:

  • 3 cloves garlic, peeled
  • 4cm piece (20g) fresh ginger, peeled
  • 1 onion, peeled
  • seeds from 6 cardamom pods
  • 2 teaspoons cumin seeds
  • 2 teaspoons coriander seeds
  • 2 x 15ml tablespoons cold-pressed coconut oil
  • 2 teaspoons garam masala
  • 1 teaspoon dried chilli flakes
  • 1 teaspoon ground turmeric
  • 500g minced lamb, preferably organic
  • 1 x 400g can chopped tomatoes
  • 100g red lentils
  • 1 teaspoon sea salt flakes
  • 2 x 15ml tablespoons Worcestershire sauce

To decorate:

  • 4 teaspoons nibbed or finely chopped pistachios

Method:

  1. Preheat your oven to 220C/gas mark 7. Start with the topping, cutting each of the sweet potatoes into approx 4-5cm chunks.
  2. Put the unpeeled potato chunks into a large saucepan (with a lid) and add the salt, peppercorns, cracked cardamom pods and lime strips (you don’t need the ginger just yet), then add just enough cold water (about 1 litre) to cover.
  3. Bring to the boil, then reduce the heat slightly, put the lid on and cook for about 30 minutes – or until the sweet potato is tender – while you get on with the filling.
  4. Slice the garlic and ginger roughly, quarter the onion, and put them all into the bowl of a food processor with the cardamom, cumin and coriander seeds, and whiz until finely chopped. Alternatively, use a bowl and a stick blender, or just chop everything very finely by hand.
  5. Heat the coconut oil in a heavy-based pan (with a lid), and then tip this paste in.
  6. Cook for a few minutes or so to soften, stirring frequently, then stir in the garam masala, chilli flakes and turmeric, and tip in the lamb mince, turning it in the spiced onion mixture and breaking it up gently.
  7. Add the chopped tomatoes, then fill the empty can with cold water and, swilling it around, pour this in as well. Stir in the red lentils.
  8. Season with the salt and Worcestershire sauce, then bring to a bubble, clamp on the lid, lower the heat and simmer for about 25 minutes, stirring once or twice to stop it catching on the bottom of the saucepan.
  9. When the sweet potatoes are cooked, drain them, reserving the liquid, and leave until cool enough to peel away the skins. Put the flesh into a wide bowl.
  10. Mash the sweet potatoes, using a potato masher, or any gadget of your choice (even a fork would do) and slowly beat in some of the potato cooking water – adding as much as you need to make the mash a less dense, more spreadable consistency – and squeeze in the juice of half the lime.
  11. Grate the peeled ginger for the topping on to a plate – I use a coarse microplane grater – then spoon the grated ginger into the centre of a piece of kitchen roll. Moving quickly, pull up the edges of the paper and twizzle them, so you have a little wrapped swag-bag, then squeeze and wring out over the mash (an intense ginger juice will drip out). Beat this juice into the mash (above). Check the seasoning, tasting to see if you want any more lime or ginger, too.
  12. Once the lamb filling has had its time, ladle equally between 4 small ovenproof bowls or dishes of approx 400ml capacity (or a larger rectangular dish, measuring approx 30 x 20 x 5cm deep and 1.6-litre capacity), and then top with the mash, also dividing this equally between the bowls, spreading it to cover the rim of the dishes.
  13. Sit the dishes on an oven tray and place in the oven for 10-15 minutes (or, if you’re cooking this in one larger dish, it will need 30-35 minutes). The mash should be piping hot (though it won’t get a crust) with the mince bubbling underneath.
  14. On serving, sprinkle 1 teaspoon of nibbed pistachios over each bowl.

MAKE AHEAD NOTE

The pies can be assembled up to 2 days ahead. As soon as the pies are cool (and within 2 hours of making), cover each one and refrigerate until needed. Bake for an extra 10-15 minutes, making sure that the pies are piping hot in the centre before serving.

FREEZE NOTE

Wrap each pie tightly in a double layer of clingfilm and a layer of foil, and freeze for up to 3 months. Defrost overnight in fridge and bake as Make Ahead Note.

Click HERE to buy the book.

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Black bean fritters with mango salsa

BT Toronto | posted Wednesday, Oct 28th, 2015

maryjo

A healthy, gluten-free dinner that’s packed with protein and fresh flavours.

Black bean fritters with mango salsa

Ingredients:

  • 1 cup (250 mL) gluten-free flour
  • 1/2 Tbsp (7.5 mL) gluten-free baking powder
  • 1/2 tsp (2.5 mL) salt
  • 1 egg, beaten
  • 3/4 cup (185 mL) coconut milk or almond milk
  • 2 1/2 cups (625 mL) thinly sliced scallions
  • 2 cups (500 mL) canned black beans, drained
  • 1/2 cup (125 mL) chopped fresh cilantro + extra for garnish
  • Salt and pepper to taste
  • Canola oil for frying (enough to cover the bottom of the skillet by approx. 1/2 to 3/4 inch/1 to 2 cm)

Method:

In a large mixing bowl, sift the flour, baking powder, and salt. Make a hole in the center and add the egg and the milk. Stir into the flour, making a smooth batter.

Mix in the scallions, black beans, and fresh cilantro. Season well with salt and pepper.

Heat up the oil in a large heavy skillet and add 1 Tbsp (15 mL) heaps of the mixture for each fritter. Cook about 4 to 6 fritters at a time, for about 4 to 6 minutes until golden brown, turning once.

Serve fritters with mango salsa on a large platter and garnish with fresh cilantro.

Courtesy Mary Jo Eustace
www.maryjo.tv
Click HERE to buy the book.

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