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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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Grilled prosciutto and asparagus bundles

BT Toronto | posted Monday, Jun 1st, 2015

asparagusgrilled-featured

Prosciutto provides a touch of saltiness and a crisp contrast to tender grilled asparagus. Serve bundles warm with a drizzle of olive oil.

Preparation Time: 5 minutes
Cooking Time: 5 minutes
Serves 6

Grilled prosciutto and asparagus bundles

Ingredients:

  • 36 thin spears fresh Ontario Asparagus (about 1 bunch)
  • Olive oil
  • Salt and pepper
  • 12 thin slices prosciutto

Method:

  1. Wash and break asparagus stalks where they snap easily; discard ends. Dry and toss with oil and season with pepper. Bundle 3 spears together; wrap 1 piece of prosciutto around asparagus.
  2. Place bundles on greased grill over medium to medium-high heat; grill, turning occasionally, until asparagus is bright green and tender and prosciutto is crisp, about 5 minutes. Drizzle bundles with olive oil.
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Grilled asparagus and goat cheese appetizers

BT Toronto | posted Monday, Jun 1st, 2015

asparagus-featured

Feature the jewels of the season on crisp toasts with goat cheese and a drizzle of balsamic glaze. If you cannot find balsamic glaze, just drizzle with a little balsamic vinegar.

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Serves 6 (12 appetizers)

Grilled asparagus and goat cheese appetizers

Ingredients:

  • 1 baguette
  • 2 tbsp (25 mL) olive oil
  • 1 clove garlic, halved
  • 12 oz (375 g) Ontario Asparagus, trimmed
  • Pinch each salt and pepper
  • 1/2 cup (125 mL) Ontario Goat Cheese, softened
  • 2 tbsp (25 mL) balsamic glaze

Method:

  1. Slice baguette diagonally into 12 (1/2-inch/ 2 cm) thick slices. Brush with 4 tsp (20 mL) of the oil. Place on greased grill over medium heat. Grill for 2 to 4 minutes, turning once, until light golden. Transfer to serving platter. Rub each slice with cut side of garlic; set aside.
  2. If asparagus spears are thick, slice in half lengthwise. Place asparagus on rectangular grill topper or in grill basket. Brush with remaining oil; sprinkle with salt and pepper. Grill over medium heat, turning once, until tender-crisp, 3 to 5 minutes. Cut spears into thirds.
  3. Spread goat cheese evenly over each baguette slice. Top with asparagus spears. Drizzle with balsamic glaze.

Tip: To serve the appetizers warm, just pop them back on the barbecue once you have spread with goat cheese and heat them for another minute or two.

 

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Strawberry cream cheese half moons

BT Toronto | posted Wednesday, May 27th, 2015

strawberrycreamcheesehalfmoons

This yummy portable dessert uses fresh Ontario Strawberries.  It is best served the same day it is made.

Preparation Time: 40 minutes
Baking Time: 25 minutes
Makes 12

Strawberry cream cheese half moons

Ingredients:

  • 1 cup (250 mL) diced hulled Ontario Strawberries
  • 2 tbsp (25 mL) granulated sugar
  • 1 tsp (5 mL) cornstarch
  • 3 oz (90 g) cream cheese, softened
  • 1/4 cup (50 mL) icing sugar
  • 1/2 tsp (2 mL) vanilla
  • 1-1/2 pkg (700 g, total) frozen puff pastry (3 pre-rolled sheets), thawed
  • 1 Ontario Egg Yolk
  • Garnish: Granulated and icing sugars

Method:

  1. Combine strawberries, 2 tbsp (25 mL) granulated sugar and cornstarch. Set aside.
  2. Combine cream cheese, 1/4 cup (50 mL) icing sugar and vanilla; mix well with wooden spoon until smooth. Set aside.
  3. On lightly floured surface, roll each pastry sheet into 10-inch (25 cm) square (if necessary). Using 4-inch (10 cm) round cutter, cut out 12 rounds (4 rounds from each sheet). Arrange on parchment paper-lined baking sheets.
  4. In small bowl, beat egg yolk with 1 tsp (5 mL) water; brush over edge of each round. Dollop heaping teaspoon cream cheese mixture in centre of each. Top with scant tablespoon strawberry mixture. Fold in half to form half-moon shape; pinch edges to seal.
  5. Garnish: Lightly brush each pie with egg wash; sprinkle with a little granulated sugar. With tip of paring knife, cut steam vents in centre of each.
  6. Bake in 375°F (190°C) oven for about 25 minutes or until golden brown. Let cool slightly on baking sheets then place on cooling racks. Sprinkle with icing sugar.

Courtesy Foodland Ontario

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Tres leches coconut cake

Chatelaine | posted Monday, May 25th, 2015

Cake
PREP 25 MIN | TOTAL 1 HOUR 55 MIN PLUS CHILLING TIME |  MAKES 9 SERVINGS

INGREDIENTS

1 cup all-purpose flour
1 1/2 tsp baking powder
5 eggs, separated
1 cup granulated sugar, divided
1/3 cup 2% milk

1/2 tsp vanilla

COCONUT SYRUP

1/2 400-mL can coconut milk
1/2 300-mL can sweetened condensed milk
1 tsp vanilla
1 tbsp rum, optional

 

INSTRUCTIONS

  1.  PREHEAT oven to 350F. Spray a metal 8 x 8-in. cake pan with oil. Line bottom with parchment.
  2.  STIR flour with baking powder in a medium bowl.
  3.  BEAT egg whites in a large bowl, using an electric mixer on high, until foamy. Gradually add 1/4 cup sugar and continue beating until whites are glossy and stiff peaks form when beaters are lifted, 2 to 3 min. Using same beaters (no need to wash), beat yolks with remaining 3/4 cup sugar in a large bowl until pale yellow, 1 to 2 min. Reduce mixer speed to low. Gradually beat in flour mixture, then milk and 1/2 tsp vanilla, until smooth.
  4.  STIR a third of egg whites into yolk mixture, using a rubber spatula, then carefully fold in remaining egg whites until no streaks remain. Pour into prepared pan.
  5.  BAKE in centre of oven until springy and a skewer inserted into the centre of cake comes out clean, 30 to 35 min. Cool completely on a rack, about 1 hour.
  6.  WHISK coconut milk with condensed milk, 1 tsp vanilla and rum in a small bowl until combined. Poke top of cake all over with a skewer. Pour half of coconut syrup over cake and let stand 5 min. Run a knife around edges of cake and invert onto a rimmed serving platter. Remove parchment. Poke bottom of cake all over with skewer. Pour remaining syrup all over cake, spooning any excess drippings back onto the cake until it is absorbed, about 5 min. Refrigerate until fully chilled before serving, 1 to 2 hours
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Quinoa tabbouleh

Cityline | posted Tuesday, May 19th, 2015

Tab

This fresh, gluten-free alternative to traditional tabbouleh makes a great side dish or summer potluck salad!

Quinoa tabbouleh

Ingredients:

  • 3 cups cooked quinoa
  • 1 cup cherry tomatoes
  • 1 cup rough chopped parsley
  • 1/2 finely chopped red onion
  • 1/2 cup rough chopped mint
  • 1/2 cup feta cheese
  • 1 lemon, juiced
  • 1/3 cup extra virgin olive oil
  • Freshly ground pepper

Method:

Toss in a large bowl and serve.

 		
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Strawberry-rhubarb pie

Chatelaine | posted Monday, May 11th, 2015

Straw-Rhubarb-Feature
PREP 30  MIN TOTAL 1 HOUR 30 MIN  SERVES 8

This sweet and savoury strawberry-rhubarb pie will have you wanting more! Be sure to have lots of napkins close by, it can get messy.

INGREDIENTS

4 cups  sliced rhubarb
3 1/2 cups hulled and quartered strawberries, about 500 g
1 1/4 cups granulated sugar
1/3 cup minute tapioca
orange zest, from 1 orange
1 double-crust pie pastry, prepared and divided into 2 discs
1 egg, lightly beaten, or 1 tbsp light milk
 granulated sugar, for sprinkling

INSTRUCTIONS

  • Combine rhubarb and strawberries in a large bowl. When you’re ready to roll out pastry and assemble pie, stir sugar, tapioca and zest into fruit. Let stand, stirring occasionally, for 15 min, so that berries and rhubarb release juices.
  • Place rack in lowest position in oven. Preheat oven to 425F. Using a floured rolling pin, roll one disc of pastry on a floured surface into a 12-in. circle. Loosely roll up around rolling pin. Unroll over 9-in. deep-dish pie plate. Press dough over bottom and sides of pie plate. Don’t prick. Trim pastry, leaving a 1/4-in. overhang. Roll out remaining pastry disc into an 11-in. circle.
  • Spread filling evenly into pie crust. Moisten edge of bottom crust with water. Roll top crust around rolling pin, then unroll over filling. Trim edges, leaving 1-in. overhang.
  • Fold top edge under bottom edge. Crimp edges together using your index finger and thumb. Or press around edges using the tines of a fork.
  • Lightly brush top crust with egg. Cut small slits or a round hole in top crust for steam to escape. Sprinkle with sugar. Place pie on a baking sheet.
  • Bake on bottom rack for 15 min. Reduce temperature to 350F. Continue baking until bottom and top crusts are golden and fruit is bubbling, 45 to 60 min

EASY ROLLING

Let chilled pie dough stand at room temperature for a few minutes before rolling out. This will help prevent tears in the pastry.

PERFECT TEXTURE

We worked hard to get this fruit filling just right – not too runny or too thick. We even made versions with different amounts of tapioca and asked our co-workers to pick their favourites. And the last key to a luscious texture? Waiting for the pie to cool before digging in!

NUTRITION

Calories 505
Protein 5 g
Carbohydrates 76 g
Fat 21 g
Fibre 4 g
Sodium 135 mg
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Astounding eggs benedict

Chatelaine | posted Tuesday, May 5th, 2015

Eggs-Benedict-Feature

Classic hollandaise is made with lots of butter, but we traded it for Greek yogurt with amazing results. And our favourite fast-food hash browns are usually deep fried, but we baked them instead and, wow, are they good!

PREP 25 MIN | TOTAL 25 MIN | MAKES 4 SERVINGS

INGREDIENTS

2 egg yolks
1/2 cup 2% Greek yogurt
1 tbsp unsalted butter, melted
1/2 tsp Dijon mustard
1/2 tsp lemon zest
1/4 tsp salt

EGGS BENNY

2
 whole-wheat English muffins
1 tbsp white vinegar
4 eggs
130-g pkg smoked salmon
1 cup baby spinach
1 tbsp finely chopped chives

INSTRUCTIONS

  •  FILL a wide pot 2 in. deep with water and bring to a simmer. Whisk yolks with yogurt, butter, Dijon, zest and salt in a medium heatproof bowl and place over water. Cook, whisking constantly, until mixture thickens and yolks are cooked, 7 min. Remove bowl from heat. Toast muffins.
  •  ADD vinegar to simmering water. Crack an egg into a small dish, then slip into water. Repeat with remaining eggs. Adjust heat so water gently simmers. Cook, uncovered, until whites are set and yolks are done as you like, 3 to 6 min. It’s best if yolks are runny.
  •  PLACE a muffin half on each plate. Top with spinach, then smoked salmon. Using a slotted spoon, remove poached eggs. Dab whites with paper towel to absorb water, then place an egg on each muffin. Whisk yogurt sauce and spoon overtop. Season with fresh pepper and sprinkle with chives.
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Lemony goat cheese-stuffed artichokes

Cityline | posted Monday, Apr 27th, 2015

Recipe_Apr27

Lemony goat cheese-stuffed artichokes

Ingredients:

  • 2 artichokes, about 225 g each
  • 1 tsp lemon juice
  • 130-g pkg goat cheese
  • 1 tbsp finely chopped mint
  • 1 tbsp finely chopped basil
  • 2 tsp lemon zest
  • 2 slices white bread
  • 2 tbsp melted butter, divided
  • 1/4 tsp salt

Method:

Line a baking sheet with foil.

Trim and lightly peel stems of artichokes. (Do not cut off stems.) Discard any small discoloured leaves around base of the stem. Cut 1 in. off tops of artichokes using a serrated knife. Using clean kitchen scissors, cut 1/4 in. off tips of spiky leaves around artichokes. Slice each artichoke in half lengthwise. Using a melon baller, scoop out the chokes. Discard any spiky inner leaves. Brush cut edges immediately with lemon juice to prevent browning.

Pour water into a large pot until it reaches 1 in. up the sides. Boil over high, then add artichokes, cut-side up. Reduce heat to medium-low. Simmer, covered, flipping halfway through, until tender, 12 to 15 min. Drain well.

Preheat broiler.

Mash goat cheese with mint, basil and lemon zest in a small bowl until smooth. Season with fresh pepper.

Whirl bread in a food processor until coarse crumbs form. It should measure 1/2 cup. Transfer to a small bowl. Stir in 1 tbsp butter until crumbs are moist.

Arrange artichokes, cut-side up, on prepared sheet. Brush with remaining 1 tbsp butter. Sprinkle with salt. Season with fresh pepper. Divide goat cheese mixture among artichokes. Sprinkle evenly with bread crumb mixture.

Broil in centre of oven until tops are golden, about 1 min. Serve warm.

Serves 4 | Per serving 175 calories, 8 g protein, 8 g carbs, 13 g fat, 2 g fibre, 373 mg sodium. Good source of vitamin A.

 		
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