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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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Dried fruit compote

BT Toronto | posted Friday, Apr 11th, 2014

Dried fruit compote

Makes – 3 cups (750 mL) dried fruit and 1 cup (250 mL) juice

Serves – 6 – ½ cup (125 mL) per serving

Ingredients:

  • 2 cups (500 mL) Tropicana® Orange Creations 100% Orange and Grapefruit Juice ™
  • 20 prunes
  • 20 PC® Dried Apricots
  • ½ cup (125 mL) PC® Dried Cranberries
  • 4 cinnamon sticks

Method:

  1. In a medium pot stir all the juice, prunes, apricots and dried cranberries together. Submerge cinnamon sticks.
  2. Bring to the boil, cover, reduce the heat to low and simmer for 10 min. Remove from heat and let sit for 20 minutes.
  3. Store in the fridge for up to 1 week.

Courtesy Mairlyn Smith, www.mairlynsmith.com

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Oats and blueberry dessert

BT Toronto | posted Friday, Apr 11th, 2014

Heart healthy and totally yummy these scoops of blueberry and oat love are great served warm or cold. They are a wee bit tart and a wee bit sweet, my favourite dessert combination. You will have to serve this in small bowls or on a plate, they aren’t an eating out of hand dessert.

Oats and blueberry dessert

Tip: Make the blueberry filling at least an hour before and let it cool in the fridge.

Blueberry filling ingredients:

  • 4 cups (1L) PC® Canadian Wild Blueberries
  • ¼ cup + 2 tbsp (90 mL) Tropicana® Creations 100% Orange and Tangerine Juice, divided
  • ¼ cup (60 mL) white granulated sugar
  • 2 tbsp (30 mL) cornstarch

Base ingredients:

  • 3 cups (750 mL) Quaker® Large Oat Flakes, divided
  • ½ cup (125 mL) Quaker® Oat Bran
  • 1 cup (250 mL) packed brown sugar
  • 1 ½ tsp (7 mL) ground cinnamon
  • ½ cup + 1 tbsp (135 mL) PC® Cold-Pressed Extra-Virgin Olive Oil
  • 2 cups (500 mL) blueberry filling

Method:

  1. For the blueberry filling: In a large saucepan over high heat bring the blueberries, ¼ cup (60 mL) juice, and sugar to a boil. Reduce to medium and gently boil, stirring occasionally for 10-15 minutes, or until the berries have popped, the mixture has thickened and has reduced by half.
  2. In a small bowl mix together corn starch and 2 tbsp (30 mL) reserved juice. Add to the hot sauce, bring back to the boil and stir until the sauce has thickened and is shiny. You should only end up with about 2 cups (500 mL) If you have a lot more than that (and I’m really hoping you don’t), use it to top some yogurt but don’t add it to the squares they will become too soggy.
  3. Pour the 2 cups (500 mL) into a container, cover and cool in the fridge for at least 1 hour before continuing on with the recipe.
  4. One hour later – at least – Preheat the oven to 350°F (180°C). Line an 8-inch (2-L) metal pan with parchment paper.
  5. For the Base: In a food processor whirl 1 cup (250 mL) of the large flake oats until they resemble flour, it takes about 1-2 minutes.
  6. Add oat bran and pulse for 10 seconds. Add brown sugar, cinnamon and oil. Pulse until it looks like wet sand.
  7. Add the rest of the oat flakes and gently pulse until mixed together and you can still recognize the large oat flakes.
  8. Pour half of this into the bottom of the pan and firmly pat down. Pour in the entire Blueberry Filling and spread evenly, leaving a tiny edge of bottom crust showing.  Spoon the rest of the oat mixture over top, and gently even out. Lightly press down.
  9. Bake for 40-50 minutes or until golden brown. Cool.
  10. To serve using a large spoon and scoop out 1/16 as a serving into a small bowl or a small plate.

Courtesy Mairlyn Smith, www.mairlynsmith.com

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Corned beef chowder

BT Toronto | posted Monday, Mar 10th, 2014

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This hearty soup is featured on the Fionn MacCool’s Irish Menu available at all Fionn MacCool’s locations until March 23.

Corned beef chowder

Ingredients:

  • 1 tbsp – Peanut or grape seed oil
  • 1 Vidalia onion, peeled and julienned
  • 1 tbsp – Garlic, minced
  • Salt and pepper
  • 1 tsp – Caraway seeds
  • 2 tbsp – White wine
  • 2 cups – Chicken or vegetable stock
  • 1 cup – Milk
  • 4 cups – Heavy cream
  • 1 cup – Corned beef, chopped
  • ½ cup – Sauerkraut

Method:

  1. Heat oil in saucepan on medium heat. Add onions and garlic and sauté for 2 to 3 minutes.
  2. Add caraway seeds and continue sautéing for another 30 seconds.
  3. Add white wine and simmer for 2 minutes.
  4. Add stock, milk, cream and sauerkraut. Bring to a boil and simmer for 10 minutes.
  5. Add chopped corned beef and continue to simmer.
  6. Season with salt and pepper to taste (adjust amount depending on how salty your corned beef is).
  7. If you like thicker chowder, mix a little cornstarch and water together and whisk into simmering soup.
  8. Ladle chowder into bowls and top with a little horseradish, croutons and green onion.

Courtesy Chef Bryan Jurek, www.fionnmaccools.com

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Denver bison balls with BBQ sauce

BT Toronto | posted Thursday, Jan 30th, 2014

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Denver bison balls with BBQ sauce

Ingredients:

  • 2 lbs. ground bison
  • 1 14.5-oz can diced tomatoes
  • 1 6-oz can tomato paste
  • 3 garlic cloves (finely diced)
  • 1 large yellow onion (chopped)
  • 1 cup water
  • 1 tablespoon coconut oil
  • 2 tablespoons fresh thyme (finely chopped)
  • 4 teaspoons cumin (divided)
  • 2 teaspoons sea salt (divided)

For sauce:

  • 2 Tbsp (30 mL) olive oil
  • ½ onion, chopped
  • 2 cloves garlic, minced
  • ½ cup (125 mL) grapefruit juice
  • 1 cup (250 mL) low-sodium tomato paste
  • ¼ cup (50 mL) red wine vinegar
  • 12 Natural Delights Medjool Dates, pitted and coarsely chopped
  • ½ cup (250 mL) brown sugar
  • 1 tsp (5 mL) ground cumin
  • 1 tsp (5 mL) ground coriander
  • 1 tsp (5 mL) ground cinnamon
  • 1 tsp (5 mL) each salt and ground black pepper

Method:

  1. In one of your mixing bowls, mix together 2 teaspoons cumin, 1 tablespoon paprika, ¼ teaspoon black pepper, 1 teaspoon sea salt and 2 tablespoons thyme. Once spices have been well combined, add in your ground bison.
  2. Using clean hands, grab about 2 tablespoons of bison mixture, roll into a ball and place on large plate. Repeat this step until all bison meat is gone (should yield 12 meatballs).
  3. Place large skillet under medium heat and add a tablespoon of coconut oil. Once coconut oil has melted, add in onions. Sauté for about 5 minutes; be sure to stir occasionally with wooden spoon.
  4. Add in garlic, 2 teaspoons paprika, 2 teaspoons cumin, 1-teaspoon sea salt, ¼ teaspoon black pepper, and stir until these have combined well with your onions (about 20 seconds).
  5. Add in diced tomatoes, tomato paste and water to your skillet; bring to a boil.
  6. Reduce heat so that sauce is simmering, and place meatballs in skillet. Cover with a lid and let cook for about 40 minutes.
  7. Once the 40 minutes have passed, remove lid and cook for another 20 minutes. Sauce will thicken this way.
  8. Serve meatballs with chopped roasted pistachios!

For sauce:

  1. Heat oil in a large saucepan set over medium-high heat. Add onions and garlic and sauté for 3-4 minutes.
  2. Add the remaining ingredients and let simmer for 15 minutes.
  3. Using a blender or immersion blender, purée mixture then simmer for an additional 10 minutes.
  4. Baste chicken or ribs using the sauce. Keep refrigerated for up to 10 days.
  5. Makes 2 ½ cups (625 mL) of sauce.

Courtesy Chef Michael P. Clive, @michaelpclive

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Seattle-smoked salmon tartar

BT Toronto | posted Thursday, Jan 30th, 2014

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Seattle-smoked salmon tartar

Ingredients:

  • 4 ounces smoked salmon, finely chopped
  • 3 tablespoons finely chopped red onion
  • 1 tablespoon capers, finely chopped
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • freshly ground black pepper to taste
  • 2 teaspoons chopped fresh dill
  • 20 slices English cucumber

Method:

  1. Place the first 8 ingredients in a bowl and gently mix to combine.
  2. Use a small spoon or melon baller to scoop out some of the centre portion of each cucumber slice.
  3. Mound 2 tsp of the salmon tartar in the centre of each cucumber slice. Arrange these bites on a serving tray.
  4. Cover and store in the fridge until ready to serve. Can be made several hours in advance of serving.

Courtesy Chef Michael P. Clive, @michaelpclive

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Rose Reisman’s miniature lasagnas

BT Toronto | posted Friday, Jan 10th, 2014

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Rose Reisman’s miniature lasagnas

Makes 6 servings

Preparation time 20 minutes 

Cooking time 40 minutes 

Ingredients:

Sauce

  • 1 tsp (5 mL) vegetable oil
  • 1 cup (250 mL) diced onions
  • 1½ tsp (7.5 mL) crushed garlic
  • 6 oz (175 g) lean ground beef
  • 1 tsp (5 mL) dried basil
  • 1 bay leaf
  • pinch of salt and pepper
  • 1¾ cups (435 mL) homemade or store-bought tomato sauce

Cheese mixture

  • 1 cup (250 mL) reduced-fat ricotta cheese (8 oz/250 g)
  • ½ cup (125 mL) grated
  • part-skim mozzarella cheese (1½ oz/45 g)
  • 1⁄3 cup (80 mL) grated Parmesan cheese (1¼ oz/40 g)
  • 1 egg
  • 3 Tbsp (45 mL) 2% milk
  • pinch of salt and pepper

Lasagnas

  • 36 small wonton sheets
  • 1⁄3 cup (80 mL) grated part-skim mozzarella cheese (1 oz/30 g)
  • chopped fresh basil or parsley

Method:

  1. Preheat the oven to 375°F (190°C). Spray a 12-cup muffin tin with vegetable oil.
  2. To make the sauce In a saucepan, add oil and sauté onions and garlic for 5 minutes. Add the beef, basil, bay leaf and salt and pepper and sauté just until beef is cooked, breaking up with the back of a wooden spoon. Add the tomato sauce, cover and simmer for 15 minutes. Set aside.
  3. To make the cheese mixture Combine the ricotta, mozzarella and Parmesan cheeses, egg, milk and salt and pepper in a bowl.
  4. To assemble the lasagnas Place two wonton sheets into the bottom of each muffin cup, overlapping to cover the entire surface. Add half the cheese mixture overtop of the wontons. Then add half the sauce.
  5. Place the last 12 wonton sheets overtop, pressing down gently. Add the remaining cheese mixture and sauce and sprinkle with the mozzarella cheese.
  6. Bake for 20 to 25 minutes until wontons are crisp. Let cool for 10 minutes, then remove carefully with a knife. Garnish with basil.

Source: The Best of Rose Reisman (Whitecap Books), Rose Reismanwww.rosereisman.com

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Click to buy on Amazon.ca.

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Kale and kidney beans with sundried tomatoes and walnuts

BT Toronto | posted Thursday, Jan 9th, 2014

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A delicious use of kale, a super-veggie, and walnuts, which are rich in healthy oils. Serve this Italian dish with rice.

Kale and kidney beans with sundried tomatoes and walnuts

Makes 4 servings

Time: 30 minutes

Ingredients:

  • 1 Tbsp (15 mL) first cold pressed extra virgin olive oil
  • 1 large white onion, chopped
  • 1 can (19 oz/540 mL) red kidney beans, drained and rinsed
  • 6 large kale leaves, torn up
  • 5 sun-dried tomatoes, roughly chopped
  • 1/4 cup (60 mL) chopped walnuts
  • 4–5 Tbsp (60–75 mL) balsamic vinegar
  • sea salt and pepper (for Heart Disease use sodium substitute)

Method:

  1. In a frying pan over medium heat, heat the oil and sauté the onion until tender, about 25 minutes.
  2. Add the beans, kale, sun-dried tomatoes, walnuts, vinegar, and sea salt and pepper to taste and heat through, stirring, for about 5 minutes.

Courtesy Linda Woolven, author, The All New Vegetarian Passport

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Chard and pomegranate salad

BT Toronto | posted Thursday, Jan 9th, 2014

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This one comes from the ancient land of Persia and features the pomegranate, a fruit rich in healthy nutrients.

Chard and pomegranate salad

Makes 4 servings

Time:  5 minutes

Ingredients:

  • 4 cups (1 L) red and green chard, bite-size pieces
  • 1 large red bell pepper, cut into thin strips (optional; omit for Rheumatoid Arthritis)
  • 1/4 cup (60 mL) grated carrot
  • 1/4 cup (60 mL) fresh pomegranate seeds
  • 2 Tbsp (30 mL) pomegranate juice
  • 1 Tbsp (15 mL) first cold pressed extra virgin olive oil
  • 1/4 tsp (1 mL) honey (optional; omit for Candida, Diabetes, Vegan Diet)
  • sea salt and pepper (for Heart Disease use sodium substitute)

Method:

  1. Place the three veggies in a large serving bowl in the order listed.
  2. Scatter the pomegranate seeds overtop.
  3. Mix together the pomegranate juice, olive oil, honey (if using), and sea salt and pepper to taste.
  4. Pour over the salad.

Courtesy Linda Woolven, author, The All New Vegetarian Passport 

theallnewvegetarianpassport-featured

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