1. Skip to navigation
  2. Skip to content
  3. Skip to sidebar

Recipes

Brussels Sprouts Sliders

BT Toronto | posted Tuesday, Nov 21st, 2017

05VEGTHANKSGIVING3-articleLarge

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

 

Tags: ,

Beet salsa

BT Toronto | posted Thursday, Sep 26th, 2013

beetsalsa-featured

Beet salsa

Serves 4-6

Ingredients:

  • 3 beets, peeled & chopped into small cubes from Cook Once
  • 1 whole Jalapeno pepper, seeded & finely chopped
  • 1/2 whole red onion, chopped
  • 1/2 cups fresh cilantro, chopped
  • 2-1/2 tblsps lime juice
  • 2 tsps honey
  • 1/2 tsp salt

Method:

  1. Place beets into a large bowl and add jalapeno pepper, red onion, and cilantro.
  2. In a small bowl, whisk together lime juice, honey and salt.
  3. Add liquid mixture to beet mixture and fold to combine.
  4. Refrigerate for 30 minutes prior to serving.

Courtesy Marlene MacPherson, www.rogerstv.com/marlenesharvest

Tags: , , , , , , ,

Beet pesto pasta

BT Toronto | posted Thursday, Sep 26th, 2013

pestopasta-featured

Beet pesto pasta

Serves 4-6

Ingredients:

  • 16 large purple beets, top trimmed
  • 3 cloves garlic, peeled
  • 1/2 cup shelled pistachios
  • 1/4 cup fresh lemon juice
  • 1/4 cup olive oil
  • 1 cup Parmesan cheese, finely grated
  • sea salt
  • 1 lb dry spaghetti

Method:

  1. Bring a medium pot of water to a boil. Add the beets. Boil until fork tender.
  2. Drain the beets (but reserve 1/2 cup of beet juice/water for produce two) and peel them, the skins will come away easily. Chop into quarters, reserving 3 beets chopped for Produce One and 10 beets chopped for Produce Two. Place remaining beets in the bowl of a food processor. Add the garlic, pistachios, lemon juice and olive oil and pulse until smooth. Add the Parmesan and continue pulsing until you have a smooth thick spread.
  3. Using the same pot, fill again with water then add salt to the water; bring to a boil. Add the spaghetti and cook to al dente. Drain when done and toss with pesto. Serve immediately.

Courtesy Marlene MacPherson, www.rogerstv.com/marlenesharvest

Tags: , , , , , ,

Pickled beets

BT Toronto | posted Thursday, Sep 26th, 2013

pickledbeets-featured

Pickled beets

Yields 1 large jar

Ingredients:

  • 10 beets, cooked/peeled & cut in quarters
  • 1/2 cup apple cider vinegar
  • 1/2 cup beet juice
  • 3 tblsps honey
  • 2 cloves
  • 1/2 teaspoon salt
  • 3 peppercorns
  • 1/4 bay leaf

Method:

  1. Place the cut beets into a clean, empty jar.
  2. In a small pan bring the reserved beet juice and the remaining ingredients to a boil.
  3. Pour the hot liquid mixture over the beets.
  4. Let come to room temperature and then chill.

Courtesy Marlene MacPherson, www.rogerstv.com/marlenesharvest

Tags: , , , , , ,

Flank steak with chimmichurri

BT Toronto | posted Tuesday, Sep 24th, 2013

flanksteak-featured

Flank steak with chimmichurri

Ingredients:

Chimmichurri Sauce

  • 250 mls / 1 cup Italian Parsley
  • 125 mls  / ½ cup  Organic Extra Virgin Olive oil
  • 90 mls / 1/3 cup Red Wine Vinegar
  • 60 mls / ¼ cup Cilantro
  • 2 garlic cloves peeled
  • 3 mls / ¾ teaspoon Course Grind Black Pepper
  • 2 mls / ½ teaspoon Organic Ground Cumin
  • 2 mls / ½ teaspoon Sea Salt Mill
  • Flank Steak 4 x 185 gms / 6 oz. pieces

Directions:

  1. Grill the Flank Steak for 5 minutes per side on high heat for medium rare, remember to keep the lid of the BBQ closed while cooking.
  2. Remove the flank steak from the grill and baste with Chimmichurri Sauce.
  3. Cover with aluminum foil to hold in the heat and let rest for 10 minutes.
  4. To serve slice the Flank Steak across the grain to ensure tender slices.
  5. This dish is best served with Cabbage Coleslaw on a piece of grilled Focaccia, drizzled with Chimmichurri Sauce

Developed by Chef Robert Mills, Executive Chef Thompson Hotel

Tags: , , , ,

Goat cheese semifreddo, poached Niagara yellow plums

BT Toronto | posted Tuesday, Sep 24th, 2013

semifreddo-featured

Goat cheese semifreddo, poached Niagara yellow plums

Ingredients:

Semifreddo

  • 9oz / 250gm soft goat cheese
  • 5 tsp / 25 mls milk
  • 2oz / 60gm cream cheese
  • ½ vanilla pod or ¼ tsp vanilla essence
  • 2 eggs
  • 2oz / 60 gm caster (Bakers) sugar
  • 1 gelatine leaf
  • 250ml / 1 cup 35% cream

Plums

  • 6 p/c Plums cut in half and stone removed
  • 9oz / 250gmSugar
  • 9oz / 250ml water

Directions:

  1. This recipe is well worth the time to prepare, the end result is a semifreddo that is not too sweet and is balanced well with the poached plums. In a mixer with a paddle attachment mix the goat cheese, cream cheese and vanilla beans together until smooth. Place the eggs in a mixer with a whisk attachment and add 1 teaspoon of sugar and whisk until doubled in size.
  2.  In a pot, add the rest of the sugar and bring up to a boil (118C). Slowly pour this over the above egg mixture and whisk for 4 minutes and set aside.
  3. Place the Gelatine leaf in cold water until it softens. Bring 100ml of the 35% cream to a boil and add the Softened gelatine leaf to this to dissolve. Whisk the rest of the 35% cream to a soft peak.
  4.  Fold the gelatine mix in with the cream cheese, slowly fold the egg mix in and lastly fold in the Whipped cream.You can freeze into moulds or place in a zip lock bag.

Poached Niagara Yellow Plums

  1. Bring water and sugar to a boil, reduce to the lowest heat setting and add the plums. Plums will take about 15 minutes to poach.

Developed by Chef Robert Mills, Executive Chef Thompson Hotel

Tags: , ,

Grilled shrimp with caponata and celeriac purée

BT Toronto | posted Tuesday, Sep 24th, 2013

grilledshrimp-featured

Grilled shrimp with caponata and celeriac purée

Ingredients:

  • 12 pieces grilled shrimp

Caponata

  • ½ onion finely diced
  • 2 cups  / 500 mls corn
  • ¼ head of cauliflower cut into small pieces
  • 2 table spoons / 30 mls Irresistibles Black Olive Tapenade

Celeriac puree

  • 1 p/c peeled and cubed celeriac
  • 2 p/c thyme
  • 1 clove garlic
  • 1 ½ cups / 375 mls of extra virgin olive oil

Method:

Celeriac puree

  1. Heat olive oil in a saucepan over low heat just until it simmers. Add herbs and garlic and poach until it is soft, stirring frequently. Place celeriac in a blender, continually adding the poaching oil until you get a smooth puree, salt and white pepper to taste.

Caponata

  1. Heat olive oil in a saucepan. Add the finely chopped onions and stir to prevent sticking or burning. Once the onions are translucent add cauliflower, corn and olive tapenade.
  2. This dish should start with the Celeriac puree on the bottom of the plate and then the Caponata, topped with the Shrimp.
  3. The shrimp will require 2 minutes per side on medium-high heat on the BBQ.

Developed by Chef Robert Mills, Executive Chef Thompson Hotel

Tags: , , , ,

Italian three cheese crispy chicken

BT Toronto | posted Monday, Sep 16th, 2013

crispychicken-featured

Italian three cheese crispy chicken

Ingredients:

  • 1 tub (270 g) Philadelphia Italian Three Cheese Cooking Creme, divided
  • 1 cup panko bread crumbs
  • 4 small boneless skinless chicken breasts (1 lb./450 g)

Method:

  1. Heat oven to 375ºF.
  2. Spoon 3/4 cup Cooking Creme into shallow dish. Mix remaining Cooking Creme and bread crumbs in separate shallow dish.
  3. Dip chicken, 1 breast at a time, in Cooking Creme then in crumb mixture, turning to evenly coat both sides of each breast. Place on parchment-covered baking sheet.
  4. Bake 30 to 35 min. or until chicken is done (170ºF).

Serving suggestion: Serve with your favourite steamed fresh vegetable, such as broccoli or asparagus.

Indirect grilling: For an outdoor meal, light one side of barbecue, leaving other side unlit. Close lid; heat barbecue to 400ºF. Coat chicken as directed; place on foil-covered baking sheet. Place baking sheet on barbecue grate over unlit area. Grill 35 to 40 min. or until chicken is done (170ºF), monitoring for consistent grill temperature.

Courtesy Philadelphia Cream Cheesewww.phillycanada.com

Click for these other great dinner ideas:

Tags: , , , , , ,

Savoury garlic mac and cheese

BT Toronto | posted Monday, Sep 16th, 2013

macandcheese-featured

Savoury garlic mac and cheese

Ingredients:

  • 4 cups scoobi doo pasta, uncooked
  • 4 slices bacon, cut into 1/2-inch pieces
  • 1 small onion, chopped
  • 1 tub (270 g) Philadelphia Savoury Garlic Cooking Creme
  • 2 cups Kraft Double Cheddar Shredded Cheese, divided

Method:

  1. Cook pasta in large saucepan as directed on package, omitting salt.
  2. Meanwhile, cook and stir bacon in medium saucepan on medium heat until crisp. Drain fat. Add onions to same pan; cook 5 min. or until crisp-tender, stirring frequently. Add Cooking Creme and 1-1/2 cups shredded cheese; cook and stir on medium-low heat 2 min. or until heated through.
  3. Heat broiler. Drain pasta, reserving 1/3 cup cooking water. Gradually stir in reserved pasta water into sauce. Add pasta; mix lightly.
  4. Spoon into 13×9-inch baking dish sprayed with cooking spray; top with remaining shredded cheese. Broil, 6 inches from heat, 2 min. or until golden brown.

Cooking know-how:  Thoroughly drain cooked pasta because excess water clinging to the pasta will dilute any sauce that you add.

Courtesy Philadelphia Cream Cheese, www.phillycanada.com

Click for these other great dinner ideas:

Tags: , , , , , , ,
Page 30 of 33« First...1020...2829303132...Last »