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Brussels Sprouts Sliders

BT Toronto | posted Tuesday, Nov 21st, 2017



  • 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


  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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Peppermint-inspired healthy holiday treats

BT Toronto | posted Wednesday, Dec 21st, 2016

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Holistic nutritionist Jesse Lane Lee shares her favourite healthy treats with a holiday twist of peppermint!

Candy Cane Black Bean Brownies (gluten free, nut free)

Prep time: 15 minutes | Cook time: 35-40 minutes | Serving size: 12 brownies


  • ½ cup oat flour
  • 19 oz black beans, drained and rinsed or 2 cups cooked black beans
  • 3 eggs
  • 3 Tbsp coconut oil, melted
  • ½ cup cacao powder
  • ¾ cup honey
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1 tsp peppermint extract
  • ½ cup bittersweet chocolate chips
  • ½ cup crushed organic candy canes


1. Preheat oven to 350F and line an 8×8 baking pan with parchment paper.
2. Place the oat flour, beans, eggs, coconut oil, cacao, honey, baking powder and vanilla and blend until smooth.
3. Transfer into the pan and even out the top with a wet spatula. Top with chocolate chips and crushed candy canes.
4. Bake the brownies for 40-35 minutes or until a toothpick inserted into the centre comes out clean.

Candy Cane Bark (Vegan, Gluten Free)

Prep time: 10 minutes | Inactive prep time: 2 hours | Serving size: 1 giant bar


  • 3/4 cup candy cane bits
  • 7 candy canes
  • 1 cup carob powder
  • 1/8 tsp green powder stevia
  • ½ tsp peppermint extract
  • 1/2 cup coconut oil, melted


1. Whisk together carob, stevia, coconut oil, and peppermint extract; this mixture should be very drippy.
2. Pour the mixture into a lined bread pan, top with candy cane bits and place in the freezer to set for 2 hours.

Candy Cane Spelt Cookies


  • 1/3 cup coconut sugar
  • 1/3 cup powdered coconut sugar
  • 1/2 cup butter, softened
  • 1/4 cup coconut oil
  • 1/2 Tbsp almond milk
  • 1 egg
  • 2 1/4 cup spelt flour
  • 1/4 tsp baking soda
  • 1/4 tsp cream of tartar
  • 1/8 tsp salt
  • 1/2 cup crushed candy canes


1. Combine granulated sugar, powdered sugar, butter, coconut oil, almond milk, egg in a bowl mix until smooth.
2. Slowly add the flour, baking soda, cream of tartar and salt and stir until mixed. Add the crushed candy cane and stir until incorporated.
3. Shape the dough into a 2 inch diameter log and wrap in waxed paper. Chill in the fridge for 2 hours.
4. Pre-heat the oven to 350F.
5. Slice the log into 1cm thick pieces and place on a cookie sheet lined with parchment paper.
6. Bake for 13-15 minutes until the cookie edges are golden.

Candy Cane Hot Chocolate


  • 1.5 cups almond milk
  • 2 Tbsp raw cacao
  • ½ Tbsp maple syrup
  • 1/8 tsp vanilla
  • ½ Tbsp coconut oil
  • 1/8 tsp peppermint extract


1. Whisk all ingredients together in a small pot and heat until warm. Garnish with a candy cane.

Candy Cane Blondies (nut free)

Prep time: 15 minutes | Cook time: 30 minutes | Serving size: 9 generous squares or 16 more reasonably sized squares.


  • 1/2 cup organic butter
  • 1 cup coconut sugar
  • 2 Tbsp almond milk
  • 2 organic eggs
  • 2 tsp peppermint extract
  • 1.5 cups spelt flour
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup crushed candy cane
  • 1/2 cup chocolate chips


1. Pre-heat oven to 350F. Grease a square 8×8 cake pan with butter and lightly coat with flour or line with parchment paper and set aside.
2. Melt the butter in a small saucepan stirring constantly until the butter starts to brown.
3. Pour the butter into a large heatproof bowl and add the coconut sugar and vanilla, blend well.
4. Add the almond milk, eggs and peppermint extract and mix till combined.
5. In a small bowl mix the flour, baking powder and salt, then add to the wet mixture. Stir just enough to incorporate.
6. Fold in the 1/2 cup of crushed candy cane and the chocolate chips.
7. Pour the batter into the prepared pan and top with the remaining candy cane.
8. Bake for 30 minutes or until a tooth pick inserted in the centre comes out clean.

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Caramel popcorn & spicy almonds

BT Toronto | posted Friday, Dec 16th, 2016

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Enjoy the holidays indoors, with your family by preparing these simple and delicious snacks!

Tools and Equipment:

  • Sauce Pot x 2
  • Wooden Spoon x 6
  • Stainless Steel Bowl x 6
  • Wire Piano Whisk x 2
  • Portable Burner x 2
  • Half Size Sheet Pan x 2
  • Wooden Barrels x 2 small size
  • Teflon Sautee Pan x 2

For the popcorn:


  • ¼ Cup Sugar
  • 2 Tablespoons Water
  • ¼ Teapoon Salt
  • 2 Tablespoons Butter
  • ½ Teaspoon Baking soda


  1. Add 2 tbs water to sugar & start caramelizing.
  2. Add butter.
  3. Next, add baking soda. Stir even more vigorously now
  4. Add cooked warm popcorn and stir again


For the almonds:


  • ¼ Cup White sugar
  • 1 ½ Teaspoon Sea Salt
  • 1 Teaspoon Cayenne Pepper
  • 2 ½ Cups Whole Almonds
  • 1 Teaspoon Water
  • 1 Tablespoon Honey
  • 1 Teaspoon Olive Oil


  1. Preheat an oven to 350 degrees F (175 degrees C). Spread the almonds onto a baking sheet, and toast until the nuts start to turn golden brown and become fragrant, about 10 minutes. Watch the nuts carefully as they bake: they burn quickly.
  2. Stir together the sugar, salt, and cayenne pepper in a mixing bowl; set aside.
  3. Stir together the water, honey, and olive oil in a large skillet over medium heat. Once the mixture begins to bubble, stir in the toasted almonds until evenly moistened. Pour the almonds into the sugar and spice mixture, and toss until evenly coated. Spread onto baking sheets in a single layer, and cool to room temperature
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Togarashi Grilled Cheese & Red Cabbage Sauerkraut

BT Toronto | posted Friday, Dec 2nd, 2016

grilled cheese
Togarashi Grilled Cheese


    • 2 tablespoons mayonnaise
    • 2 slices Ace Organic multigrain bread
    • 1/3 cup grated PC Black Label jura cheese
    • 1/3 cup grated PC Black Label Isle of Man cheddar cheese 
    • ¼ teaspoon PC Black Label togarashi spice blend
    • PC Black Label truffle aioli


  1. Spread mayonnaise over one side of each piece of bread. Place one slice mayo-side-down in a non-stick frypan.
  2. Carefully sprinkle cheese evenly over bread. Sprinkle cheese with togarashi spice.
  3. Top with second bread slice. Put the pan on the stove over medium.
  4. Cook, 3 to 5 min per side or until cheese melts and bread is toasty. Serve with truffle aioli and sauerkraut.


Red Cabbage Sauerkraut

        • Half a small red cabbage (about 750g)
        • 2 teaspoons kosher salt, plus more for brine


  1. Thinly slice cabbage. Combine with salt in a large bowl. Massage vigourously until cabbage is soft and wilted and there’s lots of liquid in the bowl, about 7 min. 
  2. Pack cabbage into a well-cleaned 1-L glass jar, packing it down as much as possible. Once it’s all packed into the jar, stir 1 teaspoon salt with 1 cup warm water until dissolved. Add this mixture into the jar just so the cabbage is covered by ½ inch. Cover the jar with a piece of paper towel and secure this with a rubber band.
  3. Let stand at room temperature at least 3 days, and as much as 7 days. Replace paper towel with a lid and keep refrigerated.

Serves 1 . Recipes courtesy of Claire Tansey’s Kitchen.

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Coq Au Pinot Grigio

BT Toronto | posted Wednesday, Nov 16th, 2016

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  • 4lbs Chicken Legs, trimmed and divided
  • 1cup Carrot, trimmed, peeled and sliced paysanne
  • 1cup Celery Heart, rinsed, trimmed and sliced paysanne
  • 1cup Yellow Onion, trimmed, peeled and sliced paysanne
  • 1cup Shallots, trimmed, peeled and sliced paysanne
  • 500g Cremini or White Mushrooms, brushed clean, trimmed and quartered
  • 4pc Fresh Thyme, rinsed and leaves stripped
  • 4pc Fresh Tarragon, rinsed and finely chopped for garnish
  • Lemon Zest and Juice to taste
  • 500ml Chicken Stock
  • 500ml Pinot Grigio Wine
  • 125ml Heavy Cream
  • 1tbsp Unsalted Butter
  • 1tbsp Extra Virgin Olive Oil 1tbsp
  • Flaked Sea Salt to taste
  • Fresh Ground Black Pepper to taste


  1. Preheat a large heavy bottom sauté pan over medium-high heat, add butter and olive oil
  2. Season chicken with salt, pepper and lemon zest on both sides, add to pan, sauté until golden brown, flip, repeat
  3. Be sure not to crown the pan, sautéing chicken in batches, removing when golden brown, reserve
  4. Remove excess fat from pan, add carrot, celery, onion, shallots, mushrooms, and thyme until golden brown
  5. Deglaze pan with pinot Grigio, scraping any flavour developed on the bottom of pan, add chicken stock
  6. Return chicken to the pan with any juices, tucking pieces together, cover and braise for 60 minutes or until tender
  7. Uncover, add cream and reduce liquid to desired consistency, check seasoning, add salt and pepper in necessary
  8. Add lemon juice as needed to balance acidity, finish with tarragon

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Georgia Inspired Shrimp and Grits with Caramelized Vidalia Onions

BT Toronto | posted Tuesday, Nov 15th, 2016



  • 1 cup Gayla’s Grits
  • 4 cups chicken broth
  • 2 tbsp. butter
  • ½ tsp. pepper
  • 8 oz. of Sweet Grass Dairy Green Hill Cheese
  • 1 large Vidalia onion chopped
  • 2 tbsp. of Georgia Olive Farm Olive Oil
  • ½ tsp. of salt
  • 1 tsp. of sugar
  • 1 pound of large shrimp peeled and deveined
  • 2 cloves of garlic minced
  • 1 stick of butter melted
  • 2 tbsp. of chopped fresh rosemary


For the grits

  1. Bring the chicken broth, butter and pepper to a boil.
  2. Add the grits to the broth mixture and cook covered over low to medium heat for one hour stirring frequently.
  3. Add water ¼ of a cup at a time as needed during the cooking to keep the grits from sticking.
  4. During the last 15 minutes of cooking add the cheese to the grits and stir to allow it to dissolve into the grits. This part alone is creamy delicious comfort food.

For the onions

  1. Place the olive oil in a skillet over low to medium heat, add the Vidalia onion, salt, and sugar.
  2. Cook for 20 minutes until caramelized.

For the shrimp

  1. Spread the shrimp on a greased baking sheet. Melt the butter and mix in the garlic and rosemary.
  2. Pour the butter mixture over the shrimp and roast the shrimp in a 400 degree oven for 8 to 10 minutes.

To serve

  1. Ladle the grits into 4 large serving bowls and top equal portions of the onions.
  2. Place equal portions of the grits around the edges of the bowls.


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Bourbon Chocolate Bread Pudding

BT Toronto | posted Tuesday, Nov 15th, 2016



  • 6 regular size croissants
  • 1 1/2 cups heavy cream
  • 1 tbsp. butter
  • 6 oz. chocolate chips
  • 4 eggs beaten
  • 1/4 cup cocoa
  • 3/4 cup sugar
  • 1/4 tsp. salt
  • 1/4 cup plus 2 tbsp. of 13th Colony Southern Bourbon – 95 proof
  • 1/2 cup chopped pecans
  • Whipped cream for topping (optional)


  1. Tear the croissants into bite size pieces and place them in a large bowl. Heat the cream and butter over low heat.
  2. Once the butter has melted into the cream, then the chocolate chips may be stirred in the mixture. Continue to stir until they are melted.
  3. Remove the pan from the heat and allow the chocolate mixture to cool slightly. Whisk the eggs in a medium bowl. Stir the cocoa, sugar, salt, and bourbon into the eggs.
  4. Add the chocolate mixture to the egg mixture slowly as not to scramble the eggs.
  5. Pour the mixture over the croissants and stir in the pecans. Be sure to mix all ingredients well.
  6. Pour the pudding into six large ramekins that have been greased well with butter. Cover the ramekins and place them in the refrigerator for 8 hours. Uncover the ramekins and bake the puddings at 350 degrees for 25 to 30 minutes. If desired, serve with fresh whipped cream.

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Cornbread Salad

BT Toronto | posted Tuesday, Nov 15th, 2016



  • 5 cups of cornbread cooked and cubed
  • 3 cups of diced fresh tomatoes
  • 1 cup Vidalia onion or sweet onion
  • 1 cup chopped green and yellow bell pepper
  • 12 slices of bacon cooked crisp and crumbled
  • ½ cup Parmesan cheese
  • 1 cup mayonnaise
  • ¼ cup whole milk
  • ½ cup sweet pickle relish with juice


  1. Layer the cornbread, tomato, onion, peppers, bacon, and cheese in a bowl.
  2. Mix the mayonnaise, milk and pickle relish together and pour over the top.
  3. Toss together just before serving. It can be served at room temperature or chilled.

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Koeksisters (Spiced Doughnuts with Coconut)

BT Toronto | posted Wednesday, Oct 26th, 2016

Makes about 2 dozen


  • 4 cups cake and pastry flour, plus more for rolling
  • ½ cup self rising flour
  • ¾ cup sugar
  • ½ tsp salt
  • 2 tsp ground ginger
  • 2 tsp ground cinnamon
  • 2 tsp ground aniseed
  • 1 tsp ground cardamom
  • 1 tbsp tangerine zest
  • ½ cup vegetable oil, plus more for frying
  • 1 egg
  • 1 cup cold milk
  • 1 cup hot water
  • 4 tsp active dried yeast
  • 1 tsp sugar
  • 2½ cups water
  • 1½ cups sugar
  • 2 cups sweetened desiccated coconut


1. Mix water and milk and set aside. Mix yeast with ½ of milk/water mixture and 1 tsp sugar. Set in a warm place for 10 minutes, or until frothy.

2. Sift flours, sugar, salt and spices into the bowl of a stand mixer fitted with the paddle attachment. Add zest and stir lightly to combine. Pour in vegetable oil and mix until mixture becomes crumbly.

3. Crack egg into remaining milk/water mixture and whisk gently to break yolk. Add frothed yeast and egg mixture to flour and mix on medium speed to form a soft dough. If mixture is too liquidy, add more flour in small quantities until dough comes together and is just lightly sticky. Turn out onto a floured surface and knead gently for 30 seconds to bring dough together.

4. Rub the inside of a large mixing bowl lightly with oil and put dough inside. Cover very loosely with a kitchen towel and leave in a warm place for at least 2 hours, or until dough has doubled in size.

5. Roll dough on a floured surface to 5cm thick. Using a knife or a pizza wheel cut desired shape and set on baking sheet. Cover loosely with kitchen towel and allow rise again for another 30 minutes.

6. Combine sugar and water in a small saucepan on medium high heat, just until mixture boils and all sugar is dissolved. Reduce heat to miminum. Place coconut in a medium mixing bowl, and line a baking sheet with paper towel.

7. Heat about 1 inch of vegetable in a large pot to medium high heat. Fry koeksisters for 2-3 minutes on each side, or until nicely browned. Working quickly, immerse a fried koeksister for the count of 1 second, then immediately toss in coconut, pressing to coat. Repeat with remaining koeksisters.

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