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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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Lettuce Wraps of Prosperity and Braised E-Fu Noodles

Stephanie Yuen | posted Tuesday, Feb 10th, 2015

lettuce-wraps-feature

Lettuce Wraps of Prosperity

Prep time: 20 minutes
Total cooking time: 10 minutes
Serves: 6-8

Ingredients

  • 1 lettuce, rinse and drip dry, cut 1 inch off head and into 2-halves vertically for easy peeling
  • 1 Tbsp of cooking oil
  • 6 pc. of button or brown mushroom, small-diced
  • 1 small can of water-chestnut, drained and diced
  • A pinch of sea salt
  • 2 cups of barbecued duck or barbecued pork, diced
  • 2 cups of  cooked shrimp, diced
  • ½ cup crushed T&T unsalted cashew nuts (or peanuts)
  • ½ cup of Hoisin sauce
  • 2 Tbsp T&T or PC Teriyaki sauce
  • 1 Tbsp of Water
  • 1 tsp of brown sugar

Method

  1. Peel off outside lettuce leaves and stack them on a plate. Reserve small leaves for future use.
  2. Heat oil in pan on high. Add mushrooms and water-chestnuts. Stir and cook for 90 seconds, stir in salt and place in a bowl.
  3. Return wok to stove, add duck, stir and reheat on medium high for 20 – 30 seconds, place in a bowl.
  4. Reheat shrimp in wok for 20 – 30 seconds, place in a bowl.
  5. Place crushed nuts in a bowl.
  6. Mix Hoisin, Teriyaki sauce, water and sugar in a small saucepan. Bring to a gentle boil and empty into a sauce bowl.
  7. Place lettuce and all the bowls of ready-to-eat ingredients on the table for individuals to fill their own lettuce wraps. Enjoy with sauce.

 

Braised E-Fu Noodles

Prep time: 20 minutes
Total cooking time: 20 minutes
Serves: 6-8

Ingredients

  • 1 tsp granulated sugar
  • 1 cup PC Blue Menu Chicken Broth
  • 1 tbsp Chinese Shaoh-Tsing rice wine
  • 1 tbsp oyster sauce
  • 2 tsp T&T Dark Soy Sauce
  • 2 tsp light soy sauce (not sodium reduced)
  • 1 pkg dry E-Fu Noodles
  • 3 tbsp safflower oil
  • 2 tsp each minced garlic and ginger root
  • 1 cup thinly sliced, rehydrated dried shiitake mushroom caps
  • 1-¼ cups carrots, julienned
  • 1-¼ cups snow peas, julienned
  • 1 cup Chinese chives cut in 2-inch (5 cm) lengths

Method

  1. Stir together sugar, broth, wine, oyster sauce, dark soy sauce and light soy sauce in bowl; set aside.
  2. Submerge noodles in large pot of boiling unsalted water; let cook for 1 minute, separating noodles as they soften. Do not overcook. Drain, rinse under cold running water and drain again. Spread out in single layer on rimmed baking sheet. Set aside.
  3. Heat 2 tbsp (25 mL) of the oil in wok or large frying pan over high heat. Add half each of the garlic and ginger; stir-fry for 10 seconds or until fragrant. Add mushrooms; stir-fry for 4 to 5 minutes or until lightly browned. Push to one side of pan; add noodle to bare side and cook for 1 minute without stirring. Stir together using wide spatula; stir-fry for 5 minutes or until noodles are hot and lightly fried. Transfer mixture to plate.
  4. Heat remaining 1 tbsp (15 mL) oil in same wok over high heat; stir-fry remaining garlic and ginger, carrots, snow peas and chives for 1 to 2 minutes or until tender-crisp. Add to plate with noodles.
  5. Add sauce mixture to same wok; bring to a boil. Return noodles and vegetables to pan; stir-fry for 3 to 5 minutes or until sauce is absorbed by noodles.

TIP: Re-hydrate mushroom by soaking in warm water to cover for 1 hour or in cold water overnight. Squeeze out excess water before cutting.
TIP: Shake noodles in colander to remove excess water. Setting them out on a tray of baking sheet allows them to dry out slightly.

 

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Fryer-less General Tao chicken

Cityline | posted Monday, Feb 2nd, 2015

generaltaochicken-featured

Fryer-less General Tao chicken

Prep time: 25 minutes
Total cooking time: 50 minutes
Serves: 4-6

Ingredients:

  • 6 tbsp (90 ml) soy sauce
  • 6 tbsp (90 ml) chicken broth (or water)
  • 6 tbsp (90 ml) rice vinegar
  • 1 tbsp fresh ginger, finely chopped
  • 3 cloves garlic, finely chopped
  • 4 tsp cornstarch
  • 2 tsp paprika
  • 2 tsp sambal oelek
  • 1 tsp toasted sesame oil
  • 1 cup (210 g) sugar
  • 3 tbsp (45 ml) water
  • 2 red bell peppers, cut into strips
  • 3/4 cup (180 ml) canola oil
  • 2.2 lb (1 kg) skinless and boneless chicken thighs,
  • cut into large cubes
  • ½ cup (70 g) unbleached all-purpose flour
  • 2 green onions, thinly
  • Salt and pepper

Method:

  1. In a small bowl, combine the soy sauce, broth, vinegar, ginger, garlic, cornstarch, paprika, sambal oelek and sesame oil. Set aside.
  2. In a small saucepan, combine the sugar and water. Bring to a boil and simmer until the sugar caramelizes and turns amber in colour, about 5 minutes. Add the soy mixture. Bring to a boil, whisking constantly. Set the sauce aside, off the heat.
  3. In a large non-stick skillet, soften the peppers for about 3 minutes in 2 tbsp (30 ml) of the oil. Set aside on a plate.
  4. In a bowl, season the chicken pieces with salt and pepper. Add the flour and toss until well coated. Shake off any excess flour. In the same skillet, brown half of the chicken at a time in the remaining oil (cup/150 ml), making sure to always have about 1 cm of oil to fry the meat. Add oil, if needed. Drain on paper towels and keep warm. Repeat with the remaining chicken. Discard the oil.
  5. In the same skillet, heat the sauce. Add the chicken and the peppers and toss well to coat. Sprinkle with the green onions.
  6. Serve with rice and a stir-fried vegetable like bok choy.

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One-pot wonders: Turkey chili & spinach pan pie

Cityline | posted Saturday, Jan 31st, 2015

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Spinach and feta pan pie

Prep time: 25 minutes
Total time: 50 minutes 
Serves 6
Ingredients:

  • 2 300-g pkgs frozen chopped spinach, thawed
  • 2 eggs
  • 1 egg, separated
  • 1/2 250-g brick cream cheese, at room temperature, cubed
  • 2 tsp olive oil
  • 1 onion, finely chopped
  • 1 1/2 cups crumbled feta
  • 1 tbsp dried chili
  • 1/4 tsp salt
  • 1/4 tsp nutmeg
  • 1/2 450-g pkg frozen puff pastry sheets, thawed

Method:

  1. Preheat oven to 400F. Squeeze spinach well to remove excess moisture. It should measure about 2 cups.
  2. Beat 2 eggs with 1 egg white and cream cheese in a medium bowl, until combined.
  3. Heat a medium (10-in.) oven-safe frying pan over medium. Add oil, then onion. Cook until onion is soft, about 3 min. Stir in spinach, feta, dill, salt and nutmeg. Remove from heat. Stir in egg mixture until evenly distributed.
  4. Cut out holes all over pastry with the large end of a piping tip, or a paring knife, so steam can escape during baking. Cover filling with pastry, stretching dough to the edges of pan. Tuck in corners.
  5. Bake in centre of oven until crust is lightly browned, 20 min min. Beat reserved egg yolk and brush over pastry. Continue baking until golden brown, about 5 more minutes.

Turkey chili with cheddar cornbread

Prep time: 25 minutes
Total cooking time: 45 minutes
Serves: 8

Ingredients:

  • 1 tbsp canola oil
  • 1 onion, finely chopped
  • 1 yellow bell pepper, finely chopped
  • 2 garlic cloves, minced
  • 1 tbsp chili powder
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 3/4 tsp salt
  • 500 g ground turkey
  • 796-mL can diced tomatoes
  • 540-mL can bean medley, drained and rinsed

Cornbread:

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp granulated sugar
  • 1/4 tsp salt
  • 2/3 cup milk
  • 2 eggs
  • 1/4 cup canola oil
  • 1/4 cup finely chopped chives
  • 1 cup grated cheddar

Method:

  1. Preheat oven to 400F. Heat an extra-large (13-in.) oven-safe frying pan over medium.
  2. Add 1 tbsp oil,  then onion, bell pepper and garlic.
  3. Add chili powder, oregano, paprika and 3/4 tsp salt. Stir occasionally, until  onion is soft, 2 to 3 min.
  4. Crumble in turkey. Cook, breaking up meat with a wooden spoon, until meat is no longer pink, 3 to 4 minutes.
  5. Add tomatoes. Cook for 10 minutes until thickened.
  6. Stir in beans, then remove from heat.
  7. Stir cornmeal with flour, baking powder, sugar and 1/4 tsp salt in a medium bowl.
  8. Stir in milk, eggs and 1/4 cup oil until well combined. Stir in chives.
  9. The batter will be thick. Spoon batter over chili in dollops. Sprinkle with cheddar.
  10. Bake in centre of oven until cornbread topping is golden brown, 20 to 25 min.

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Lentil, kale and sausage soup

Chatelaine | posted Tuesday, Jan 20th, 2015

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Preparation time: 10 minutes

Total time: 35 minutes

Makes: 6 adult servings

Lentil, kale and sausage soup

Ingredients: 

  • 2 tbsp olive oil
  • 2 Italian sausages
  • 1 large onion, finely chopped
  • 1 leek, white part only, sliced
  • 3  carrots, diced
  • 2  garlic cloves, minced
  • 156-mL can  tomato paste
  • 1 tsp  coriander
  • 1 tsp  salt
  • 1 small bunch kale, stems removed, chopped, about 8 cups
  • 540-mL can lentils, drained and rinsed
  • grated parmesan, optional
Method

  • Heat a large, wide saucepan over medium. Add oil, then sausages
  • Turn sausages occasionally until they lose their pink colour, 4 to 6 min. Remove to a plate.
  • Add onion, leek, carrots and garlic to pan. Cook until onion starts to soften, about 3 min. Meanwhile, thinly slice sausages.
  • Stir in tomato paste, coriander, salt, sausages and any juices. Continue to cook, stirring frequently, until flavour develops, 5 more min. Pour in 4 cups water. Bring to a boil. Stir in kale and reduce heat to medium.
  • Cover and gently boil, stirring occasionally, until kale is tender, 5 to 7 min. Stir in lentils. If soup is too thick, stir in more water
  • Ladle soup into bowls. Sprinkle with Parmesan. Serve immediately.
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Niçiose chicken terrine

BT Toronto | posted Thursday, Jan 15th, 2015

Niçiose chicken terrine 

Ingredients:

  • 1 whole chicken
  • 61 carrots
  • .25 large Spanish onion
  • 1 stock celery
  • 1 sprig thyme
  • 1 clove garlic
  • 1 bay leaves
  • pinch black peppercorns
  • 1 ltrs chicken stock
  • 1 tbsp Nicoise olives, halved
  • 1 tsp semi-dried tomato, finely chopped
  • 1 sprig thyme, picked and chopped
  • 2 – 3 tbsp. celery salt
  • 1 tbsp. cracked black pepper

Method:

  1. Break down chickens into legs, crowns and wings. Place each in separate hotel pans in one layer ready for braising. Set aside any offcuts or trim.
  2. Cut mire poix into 2cm dice, sauté in a rondeaux for 5 – 10 minutes, then add thyme, bay, pepper and chicken offcuts.
  3. Cook for a further 5 – 10 minutes then add chicken stock. Bring to a boil and simmer for 10 minutes.
  4. Pour braising liquid and vegetables evenly over all 3 trays of chicken. You should be able to see the tops of the chicken poking out of the braising liquid.
  5. Braise uncovered @ 350*F for 45mins to one hour, until the chicken is cooked through and tender – leg meat should be falling from the bone, breast should be just cooked and juicy. You may have to remove from oven at different times.
  6. Let chicken rest for 10 minutes before removing from braising liquid to cool slightly. Strain the braise into a pot, remove any fat, and reduce the liquid by half.
  7. Once the chicken is cool enough to handle, pick the meat, shedding rather fine as you go. Discard any skin, fat or bones.
  8. Transfer to a large bowl and season the meat with the celery salt and black pepper. Taste. Once happy, add the chopped thyme, black olives and semi-dried tomatoes. Add enough reduced braising liquid to moisten the chicken quite liberally – at least 100 ml.
  9. Line a half baking sheet with cling film. Distribute chicken evenly pressing it into the tray with your hands. Line the top with cling film, and use another ½ tray and press the terrine in the fridge overnight.

Courtesy Paul Benallick, Executive Chef, Cluny
toronto.ca/winterlicious | Twitter: @LiciousTO@clunydistillery

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Salisbury steak with roasted-garlic mash

Today's Parent | posted Monday, Jan 12th, 2015

salisburysteak-featured

Preparation time: 15 minutes

Total time: 35 minutes

Makes: 6 adult servings

Salisbury steak with roasted-garlic mash

Ingredients:

  • 2 heads garlic, halved crosswise
  • 6 yellow potatoes, peeled and quartered
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 egg, beaten
  • 1 tbsp Worcestershire sauce
  • 3/4 tsp salt, divided
  • 1/2 cup store-bought dry bread crumbs
  • 1/2 cup finely chopped parsley, optional
  • 1 500-g pkg lean ground beef
  • 1/4 cup butter, divided
  • 2 tbsp all-purpose flour
  • 1 1/2 cups beef broth
  • 2/3 cup 35% cream

Method:

  • Preheat oven to 450F. Wrap both garlic halves in foil. Roast in centre of oven until cloves are tender, about 30 min.
  • Boil potatoes in a large saucepan. Reduce heat to medium and gently boil until tender, about 30 min.
  • Stir onion with minced garlic, egg, Worcestershire, 1/2 tsp salt, bread crumbs and parsley in a medium bowl. Crumble in meat. Using a fork or your hands, gently mix. Form into 6 oval-shaped steaks, each about 1/2-in. thick.
  • Melt 1 tbsp butter in a large non-stick frying pan over medium. When hot, add 3 steaks. Cook until lightly browned on each side, about 3 min per side. Remove to a large plate. Repeat with remaining steaks, then remove to plate. Stir in flour, then gradually add broth. Bring to a boil. Return steaks and any juices to pan. Reduce heat to medium-low, then simmer, covered, until steaks are cooked through, about 5 more min.
  • Drain potatoes and return to saucepan over low. Squeeze garlic from cloves into potatoes. Mash well with remaining 3 tbsp butter, 1/4 tsp salt and cream.

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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Chicken meatballs

Cityline | posted Monday, Jan 5th, 2015

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You can put it in soup, your next bowl of pasta or in a sub! Chef Massimo Capra‘s meatball recipe is delicious no matter how you eat it!

Chicken meatballs

Ingredients:

  • 1 lb ground chicken
  • 1 cup cooked chicken breast, diced small
  • ½ cup Ricotta cheese, dry
  • ½ cup parsnips, diced small
  • 1 tsp garlic, minced
  • 2 tbsp butter
  • 1 tbsp parsley, chopped
  • 1 tsp sage, minced
  • ½ cup Asiago cheese, diced small
  • 2 eggs
  • Salt to taste
  • Pepper to taste
  • ½ cup bread crumbs + more for rolling

Method:

Sauté the parsnips and the garlic in butter, cooking until the parsnip is tender.

Add the sage and cook to develop the aroma, then drain and set aside to cool.

Place the ground chicken, cooked chicken, ricotta, parsley, eggs and bread crumbs in a large bowl, and mix together all ingredients by hand.

Now add the parsnips, season with salt and pepper, add the cheese and mix well. Set aside for 30 minutes.

Form the meatballs about the size of a golf ball and roll them into the bread crumb. Then place them on a tray and refrigerate for 30 minutes.

Sauté the meatballs in a frying pan with some oil, rolling them around to seal the surface all around.

Bake in a preheated oven at 325F until cooked through, for about 20 to 30 minutes.

Courtesy Massimo Capra
www.massimocapra.com
@chefcapra

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Braised pork shoulder with onions

Cityline | posted Monday, Dec 15th, 2014

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Get your holiday cooking started with this delicious, melt-in-your-mouth entrée! Ricardo shows us a wonderful alternative to the traditional turkey.

Braised pork shoulder with onions

Ingredients:

  • 1 boneless pork shoulder, about 4 lbs (1.8 kg), not tied
  • 1/3 cup olive oil
  • 4 large Spanish onions, diced
  • 2 tbsp unbleached all-purpose flour
  • 3 cups white wine
  • 3 cups chicken broth
  • ¼ cup Dijon mustard
  • ¼ cup whole-grain mustard
  • Salt and pepper

Method:

With the rack in the middle position, preheat the oven to 350F.

In a large oven-proof pan, brown the meat in 30 mL (2 tablespoons) of oil. Season with salt and pepper. Set aside on a plate.

In the same pan, gently brown the onions in the remaining oil until well caramelized.

Season with salt and pepper. Sprinkle with the flour and stir to combine. Add the wine and bring to a boil.

Return the meat to the pan and add the remaining ingredients. Bring to a boil. Cover and braise in the oven for 2 hours. Remove the lid and continue cooking for about 1 hour or until the meat falls off easily with a fork.

Serves 8

Courtesy Ricardo Larrivee
www.ricardocuisine.com/en
@ricardorecipes

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