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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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Sweet potato macaroni

BT Toronto | posted Wednesday, Oct 28th, 2015

sweet-potato-macaroni---scared-wheatless

Gluten-free macaroni? Mary Jo Eustace’s sweet potato-packed mac ‘n’ cheese is so flavourful that you won’t even miss the gluten.

Sweet potato macaroni

Ingredients:

  • 4 cups (1 L) dried gluten-free macaroni
  • 2 1/2 sweet potatoes
  • 3 Tbsp (45 mL) butter
  • 1/2 cup (125 mL) finely chopped celery
  • 1 cup (250 mL) cubed apple (tart, like Granny Smith)
  • 1 cup (250 mL) chopped onions
  • Salt and pepper to taste
  • 3/4 cup (185 mL) half-and half cream
  • 1 cup (250 mL) gluten-free chicken or veggie stock
  • 1 cup (250 mL) freshly grated
  • Parmesan cheese + extra for garnish
  • 1 cup (250 mL) freshly grated, raw sharp cheddar or Gruyère cheese
  • 1/2 cup (125 mL) chopped fresh parsley
  • 1/2 tsp (2.5 mL) ground nutmeg
  • 1/2 cup (125 mL) chopped pistachios

Method:

Cook pasta in a large pot of boiling, salted water, until al dente (check instructions on package). Drain and set aside.

Cut sweet potatoes into 1-inch (2.5 cm) cubes and cook them in boiling salted water until soft. This should yield approx. 2 cups (500 mL) cubed potatoes.

In a medium pan, sauté in butter the celery, apple, and onions until soft, about 3 to 5 minutes. Salt and pepper to taste. Add the sweet potato and sauté for another 1 to 2 minutes.

In a large bowl, combine the pasta, the sweet potato mixture, cream, stock, Parmesan cheese, cheddar or Gruyère, parsley, ground nutmeg, and salt and pepper. Mix well.

In a medium greased baking dish, spread the mixture evenly. Sprinkle the pistachios on top and bake at 385°F (195°C) for 25 to 30 minutes until everything is melted and bubbly. Top with extra Parmesan.

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

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Perfection in a jar

BT Toronto | posted Wednesday, Oct 28th, 2015

Perfection-in-a-Jar

This fresh salad looks beautiful layered in a jar, plus it stores and travels easily, too!

Perfection in a jar

Ingredients:

  • 4 Mason jars or 4 of your nicest medium-sized drinking glasses
  • 3 cups (750 mL) cherry or grape tomatoes, red and yellow
  • 1 to 2 heirloom tomatoes
  • 1 to 2 avocados
  • Two 8–10 oz (225–300g) balls of burrata cheese
  • 1 cup (250 mL) Basil Cashew Pesto
  • 1/2 cup (125 mL) toasted pine nuts
  • Cracked black pepper to taste
  • Fresh basil for garnish

Method:

Roast the cherry (or grape) tomatoes and set aside.

Slice the heirloom tomatoes and cut the avocado in half-moon wedges.

In the Mason jars, begin to layer the ingredients. Start with the tangy roasted tomatoes, a little bit of the fresh tomatoes, some burrata cheese, avocado, and then a dollop of the Basil Cashew Pesto. Keep layering until you get to the top.

Top each jar with toasted pine nuts, some cracked black pepper, and fresh basil. It looks and tastes beautiful.

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

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Garbanzo’s Fritos and Fufu de platano

BT Toronto | posted Tuesday, Oct 27th, 2015

cuban-food

Traditional Cuban food is jam-packed full of fresh flavours, like in these two delicious dishes from Eileen Andrade, a chef at Finka Table & Tap in Miami.

Garbanzo’s Fritos

Ingredients:

  • 1/2lb bacon – chopped
  • 4 slices Bolo ham – chopped
  • 2 Spanish chorizos – sliced thickly
  • 1 Spanish onion – diced
  • 4 garlic cloves – minced
  • 1 green bell pepper – diced
  • 1 red bell pepper – diced
  • 1 small can of tomato sauce
  • 8oz red cooking wine
  • 4oz ketchup
  • 1 Tbsp sherry vinegar
  • 1 can of drained chickpeas
  • 1/2 Tsp ground cumin
  • 1/2 Tsp salt
  • 3 bay leaves
  • 2 Tbsp Worcestershire
  • Olive oil

Method:

Drizzle olive oil into a large pan. Once the oil is hot, sauté bacon until browned but not crispy. Remove bacon from oil and let sit.

In the same oil sauté garlic, onions, peppers, ham, bay leaves and chorizo. Sauté for about 4 minutes.

Next, add wine, chickpeas and bacon. Then add tomato sauce, ketchup, Worcestershire sauce, and vinegar. Finally add the salt and cumin. Stir well over medium heat until your sauce is thick (about 30 min).

Fufu de platano

Ingredients:

  • 2 ripe sweet plantains
  • 3 green plantains
  • 3 garlic cloves – minced
  • 3 slices of bacon – chopped
  • 1 Spanish onion – chopped
  • 8oz fried pork skin
  • 4oz sour orange – squeezed
  • 1/2 lemon – squeezed
  • 1/4 cup vegetable oil
  • 8oz chicken stock
  • Salt
  • Pepper

Method:

Remove the ends of the green plantains and score the sides. Then place in boiling water for about 20-30 minutes.

In a small pan, sauté minced garlic, bacon and onions with vegetable oil. Once the onions are transparent and the bacon is cooked (not crispy), remove the pan from the heat.

Mash fried pork skin until it has become a crumble. With a fork, check on the green plantains to make sure they are fully cooked. Remove them from the water and peel. Cut them
into small pieces and begin to mash in a bowl. Peel ripe plantains and begin to mash with the green plantains.

Add the sautéed ingredients to the bowl as well as chicken stock, vegetable oil, lemon juice, sour orange juice, crumbled fried pork skin, and salt & pepper to taste. Mash everything together and serve warm.

Courtesy Eileen Andrade, Miami’s Finka Table & Tap Restaurant
www.finkarestaurant.com

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Black rice pudding with mango, lime, passionfruit and coconut

BT Toronto | posted Monday, Oct 26th, 2015

Black-Rice-Pudding-sized

Hazelnut milk contains vitamin B12, helping us to think properly and stay alert, while hazelnuts are super-high in vitamin E, protecting our cells against damage.

Black rice pudding with mango, lime, passionfruit and coconut

Ingredients:

  • 1 cup black rice
  • 1 ripe mango
  • 1 lime
  • 1 tablespoon blanched hazelnuts
  • 1 tablespoon coconut flakes
  • 2 ripe bananas
  • 3/4 cup + 5 tablespoons hazelnut milk
  • 1 tablespoon vanilla extract
  • optional: manuka honey
  • 4 heaping tablespoons plain yogurt
  • 2 wrinkly passion fruit

Method:

Cook the black rice according to the package instructions, overcooking it slightly so it’s plump and sticky, then drain and cool. Meanwhile, peel and pit the mango, blitz the flesh in a blender with the lime juice until smooth, and pour into a bowl. Separately, toast the hazelnuts and coconut in a dry frying pan until lightly golden, then bash up in a pestle and mortar.

Peel the bananas and tear into the blender, then blitz with the hazelnut milk, vanilla extract, and two-thirds of the black rice—depending on the sweetness of your bananas, you could also add a teaspoon of honey. Once smooth, stir that back through the rest of the rice—this will give you great texture and color. Divide between four nice jars or bowls. Spoon over the blitzed mango, squeeze half a passion fruit over each one, then delicately spoon over the yogurt and sprinkle with the hazelnuts and coconut.

I make these on a Sunday night and stack them up in the fridge, ready and waiting to be enjoyed with no effort in the days that follow.

Courtesy Jamie Oliver
www.jamieoliver.com
Click HERE to buy the book.

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Awesome granola dust

BT Toronto | posted Monday, Oct 26th, 2015

Granola-Dust-sized

Mornings will be amazingly fast and convenient with this epic megamix of brilliant ingredients from Chef Jamie Oliver, giving us loads of nutritional benefits from the nuts, seeds, oats, and fruit.

Awesome granola dust

Ingredients:

  • 10 cups rolled oats
  • 8 oz raw unsalted mixed nuts, such as walnuts, Brazils, hazelnuts, pecans, pistachios, cashews
  • 3 1/2 oz mixed seeds, such as chia, poppy, sunflower, sesame, flaxseed, pumpkin
  • 8 oz unsweetened mixed dried fruit, such as blueberries, cranberries, sour cherries, mango, apricots, figs, sultanas
  • 3 tablespoons quality cocoa powder
  • 1 tablespoon freshly ground coffee
  • 1 large orange

Method:

Preheat the oven to 350°F. Place the oats, nuts, and seeds in your largest roasting pan. Toss together and roast for 15 minutes, stirring halfway. Stir the dried fruit, cocoa, and coffee into the mix, finely grate over the orange zest, then, in batches, simply blitz to a rough powder in a food processor, tipping it into a large airtight jar as you go for safekeeping.

To serve, you can have loads of fun—the simplest way is a scant 1/2 cup of granola dust per person, either with cold cow’s, goat’s, soya, nut, or oat milk or 2 tablespoons of plain yogurt and a handful of fresh fruit (3 oz is one of our 5-a-day).

You can make porridge by adding a scant 1/2 cup of granola dust to 3/4 cup of milk, then top with fresh fruit, and this ratio also works for a smoothie—I like to chuck 1 ripe banana and 1 handful of frozen raspberries into the mix too. It’s even a great base for pancakes—simply beat 2 heaping tablespoons of granola dust with 1 heaping tablespoon of whole-grain self-rising flour, 1 mashed banana, and 1 egg, then cook as normal. And in winter, try a hot drink—heat a scant 1/4 cup of granola dust with 3/4 cup of your favorite milk to your desired consistency.

Courtesy Jamie Oliver
www.jamieoliver.com
Click HERE to buy the book.

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Magic poached egg and smashed avocado & seeded toast

BT Toronto | posted Monday, Oct 26th, 2015

Magic-Poached-Egg-sized

Our brains love protein in the morning, and eggs are a fantastic, affordable source that are quick to cook. With a kick of chile, this dish from Chef Jamie Oliver will wake us up and lift our spirits!

Magic poached egg and smashed avocado & seeded toast

Ingredients:

  • Olive oil
  • 1/2 – 1 fresh red chile
  • 2 large eggs
  • 2 ripe tomatoes

Smashed avocado & seeded toast:

  • Extra virgin olive oil
  • 1/4 of a small red onion
  • 1 lime
  • 1/2 of a ripe avocado
  • 2 thick slices of whole-wheat bread with seeds
  • 4 sprigs of fresh cilantro

Method:

Lay a 12-inch sheet of good-quality plastic wrap flat on a work surface and rub with a little olive oil. Finely slice half the chile (seed if you like) and scatter in the center of the sheet, then carefully crack an egg on top. Pull in the sides of the plastic wrap and, importantly, gently squeeze out any air around the egg. Tie a knot in the plastic wrap to secure the egg snugly inside. Repeat with the remaining chile and the second egg, then put the parcels to one side. Place a pan of water on a medium heat and bring to a simmer.

Use a small, sharp knife to remove the core from the tomatoes, then drop them into the simmering water for just 40 seconds. Remove to cold water, then peel and chop into eighths, discarding the seedy center. Place in a bowl with 1 teaspoon of extra virgin olive oil. Peel and coarsely grate in the onion, mix together, then season to taste with sea salt, black pepper, and half the lime juice. Poach the eggs in the simmering water for around 6 minutes for soft-boiled, or until cooked to your liking.

Meanwhile, peel, pit, and smash up the avo with the remaining lime juice and season to perfection. Toast the bread, then divide and spread the smashed avo on it like butter, and spoon over the dressed tomato. Unwrap your eggs and place them proudly on top, then finish with the cilantro leaves.

Courtesy Jamie Oliver
www.jamieoliver.com
Click HERE to buy the book.

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5 steps to the perfect pancake

Chatelaine | posted Monday, Oct 19th, 2015

perfectpancakes-featured

Want fluffy, delicious pancakes every time? Follow these five key steps:

1. Stop stirring
Stir pancake batter as few times as possible, preferably using a folding technique and a rubber spatula. No whisks please! Leave a few lumps or streaks of flour in the batter. You’re trying to avoid activating the leaveners (baking soda and powder) in the mixing bowl so they can do their fluffy work in the pan instead.

2. Forget about chocolate chips
Kids and adults love them, but chocolate chips in the batter are just going to burn in the pan. For a better, way more gourmet option, use a vegetable peeler to shave shreds of dark chocolate (from a high-quality bar) over the pancakes after they are cooked. Or go totally wild and make ganache to drizzle overtop (Warning: Your family will go bonkers and demand it with everything).

3. Don’t pan-ic
Non-stick or well-seasoned cast iron pans are both good options. Get the pan hot (a drop of water should sizzle and evaporate in a few seconds), then barely coat the bottom with canola oil (you thought I was going to say butter, didn’t you? Well, butter burns. Save it for smearing over cooked pancakes).

4. Don’t flip twice
Unless you want flat, dense, batter-pucks, flip pancakes just once. Pour in the batter, wait until the surface is covered with bubbles, then flip. Cook until the tops of the pancakes aren’t shiny anymore, then they’re ready. Serve and eat immediately for best results!

5. The Pancake Principle
It’s a universal truth: The first batch is always a dud. The pan is either too hot, too cool or just not “into it” yet. I save this batch for later in the day when I’m jonesing for a snack and prepared to eat anything (cold pancake with peanut butter = yum!).

Try these tricks out at home with our best pancake recipes!

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Apple cider turkey pot pie

Chatelaine | posted Tuesday, Oct 13th, 2015

turkeypotpie-featured
PREP 15 MIN | TOTAL 45 MIN | SERVES 6

INGREDIENTS

  • 2 tbsp cornstarch
  • 2 cups apple cider, divided
  • 1 sweet potato, peeled and cut into 1/2-in. cubes
  • 1 onion, chopped
  • 1/4 cup 35% cream
  • 2 tbsp Dijon mustard
  • 1/2 tsp dried sage
  • 1/2 tsp salt
  • 1 kg skinless, boneless turkey breast, cut into 1/2-in. cubes
  • 1 cup frozen peas, thawed
  • 1/2 450-g pkg frozen puff pastry, preferably President’s Choice
  • 1 egg yolk, beaten

INSTRUCTIONS

  1. PREHEAT oven to 400F.
  2. STIR cornstarch with 1/4 cup apple cider in a small bowl. Set aside.
  3. COMBINE sweet potato with remaining cider and onion in a pot. Boil, covered, until potato is tender, 12 to 15 min.
  4. STIR cornstarch mixture and add to pot along with cream, Dijon, sage and salt. Stir often, until sauce thickens, 2 to 3 min. Stir in cubed turkey breast and peas.
  5. SCRAPE turkey filling into a 9×13-in. baking dish. Top with puff pastry, stretching dough to cover dish. Using the tines of a fork, press edges of dough against rim of dish, or fold into the sides. Brush egg yolk over pastry. Cut several slits in the top to let steam escape.
  6. BAKE in centre of oven until crust is golden-brown, 15 to 20 min.
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