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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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Oven rotisserie chicken with broccoli and cashew nut rice

BT Toronto | posted Thursday, Sep 12th, 2013

chickencashew

Sometimes the convenience of ordering-in is hugely enticing.  This recipe fills the home with that mouth-watering restaurant-style rotisserie chicken aroma. Paired with rice and broccoli, this makes a delicious meal for the whole family.

Oven rotisserie chicken with broccoli and cashew nut rice

Serves 4

Preparation time: 15 minutes | Cooking time: 45 minutes

Ingredients:

  • 8 chicken legs
  • 1 package Maggi So Juicy Rôtisserie
  • 4 spring onions, sliced
  • ¼ cup cashew nuts
  • 1 cup converted white rice
  • 2 Tbsp canola oil
  • 1 small head of broccoli, cut into florets
  • 2 eggs, beaten

Method:

  1. Preheat the oven to 350°F (180°C) or 320°F (160°C) for convection oven.
  2. Place the chicken legs into the bag with the sliced spring onions and follow the cooking instructions on the pack.
  3. In a large, dry, frying pan, toast the cashew nuts gently, stirring frequently until golden, then transfer to a plate.
  4. Cook rice according to pack instructions and set aside (covered).
  5. Heat half the oil in the same pan and stir fry the broccoli until tender.
  6. Transfer into a bowl and keep covered.
  7. Heat the remaining oil and add the beaten egg to the pan, cooking like an omelette and breaking it up into pieces.
  8. Add the rice to the pan with the broccoli and cashew nuts, reheat until piping hot then serve with the chicken.
  9. Pour oil in a pan and quickly sauté the broccoli until tender. Cover to keep warm.
  10. Remove the chicken from the oven, leave to cool for a minute then cut the bag open and gently tip the contents into a dish.
  11. Slice the chicken breasts into chunky pieces on a board, keeping the chicken breast shape together.
  12. Serve the mash potato topped with the chicken and remaining sauce with a side of broccoli.

Courtesy Christian Pritchard, www.ChrisCooking.com

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Juicy mixed herbs chicken with sweet potato mash and sautéed broccoli

BT Toronto | posted Thursday, Sep 12th, 2013

chickensweetpotato

As we get into colder autumn days,  the warm, creamy potatoes provide comfort and play the perfect partner to this herbaceous chicken.

Juicy mixed herbs chicken with sweet potato mash and sautéed broccoli

Serves 4

Preparation time: 15 minutes | Cooking time: 40-45 minutes

Ingredients: 

  • 4 chicken breasts
  • 1 package Maggi So Juicy Mixed Herbs
  • 1 large Russet potato, peeled and diced
  • 3 large sweet potatoes, peeled and diced
  • Freshly ground black pepper and salt
  • 2 Tbsp butter
  • 1 Tbsp olive oil
  • 1 medium head of broccoli, cut into florets

Method:

  1. Preheat the oven to 350°F (180°C) or 320°F (160°C) for convection oven and cook the chicken according to the pack instructions.
  2. About 15 minutes before the end of the chicken cooking time, place the diced potato into boiling water for 5 minutes, then add the sweet potato and cook until the potatoes are tender. Roughly mash, adding butter, salt, and pepper to taste, then mash thoroughly.
  3. Heat the oil in a pan and quickly sauté the broccoli until tender. Cover to keep warm.
  4. Remove the chicken from the oven, leave to cool for a minute then cut the bag open and gently tip the contents into a dish.
  5. Slice the chicken breasts into chunky pieces on a board, keeping the chicken breast shape together.
  6. Serve the mash potato topped with the chicken and remaining sauce with a side of broccoli.

Courtesy Christian Pritchard, www.ChrisCooking.com

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Quick and easy juicy garlic chicken with veggie stir fry

BT Toronto | posted Thursday, Sep 12th, 2013

chickennoodles

This recipe is quite versatile as you can make it less spicy for the kids or add some extra zing with chili sauce.  You can even make it a little more exotic by adding curry spices to the noodle dish.  The world is your oyster. The chicken’s garlic seasonings lend themselves well to whatever part of the culinary world you’d like to visit – in under an hour.

Quick and easy juicy garlic chicken with veggie stir fry

Serves 4

Preparation time: 10 minutes | Cooking time: 50 minutes

Ingredients:

  • 4 chicken breasts
  • 1 Tbsp canola oil
  • 1 package of Maggi So Juicy Garlic Seasoning
  • 12 button mushrooms, sliced
  • 1 small head of broccoli, cut into florets
  • 1 small onion, sliced thinly
  • 1 carrot, sliced thinly
  • 450g package of egg noodles
  • 1 Tbsp sesame oil (optional)
  • 1 lime, juiced
  • 2 green onions, finely sliced
  • 2 tsp sesame seeds (optional)

Method:

  1. Preheat the oven to 350°F (180°C) or 320°F (160°C) for convection oven and cook the chicken according to the pack instructions.
  2. Put a large pot of water on the stove for the egg noodles and allow it to come to a rolling boil.
  3. About 15 minutes before the end of the chicken cooking time, heat the canola oil in a large frying pan or wok and stir fry the mushrooms until golden. Add the broccoli, onion, and carrot, and continue to cook for about 5 minutes, over high heat.
  4. Cook the egg noodles according to the pack instructions. Once cooked through, drain and set aside.
  5. Remove the chicken from the oven, leave to cool for a minute then cut the bag open and gently tip the contents into a dish. Transfer the chicken breasts to a board and slice diagonally. Pour garlic juices from the dish over the vegetables.
  6. Add the cooked noodles to the pan with the vegetables and toss to combine.
  7. Season with the sesame oil (if using) and lime juice. Serve the stir fry with the sliced chicken, scattered with green onion and sesame seeds (if using).

Courtesy Christian Pritchard, www.ChrisCooking.com

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How to Feed a Family: Orange chocolate mini muffins

BT Toronto | posted Tuesday, Sep 10th, 2013

muffins-featured

How to Feed a Family: Orange chocolate mini muffins

Ingredients: 

  • 1 ¾ whole wheat pastry flour
  • ½ cup cocoa pwdr
  • 1 ½ tsp baking pwdr
  • ½ tsp chia pwdr
  • ¼ tsp salt
  • ½ cup unsalted butter, room temp
  • ½ cup brown sugar packed
  • 2 lg eggs
  • 2/3 cup plain yogurt
  • ½ cup orange juice (pulp free)
  • 1 tsp vanilla extract
  • ½ cup mini milk chocolate chips

Method:

  1. Preheat oven to 350 degrees. Lightly grease or line mini muffin tin
  2. In a medium size bowl, whisk together the flour, cocoa pwdr,baking pwdr,chia pwdr and salt. Set aside.
  3. Using an electric  mixer,cream the butter with the sugar. Add the eggs, yoghurt,orange juice and vanilla. Mix on low until combined. Slowly add the flour mixture to these wet ingredients. Once well mixed, stir in chocolate chips.
  4. Fill each muffin cup, leaving ¼ inch  from the rim. Bake on centre rack for 25-30 min, or until a toothpick inserted into the centre comes out clean. Let cool in tin.

Courtesy Ceri Marsh and Laura Keogh, www.sweetpotatochronicles.com

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How to Feed a Family: Glazed green vegetables

BT Toronto | posted Tuesday, Sep 10th, 2013

glazedgreen-featured

How to Feed a Family: Glazed green vegetables

Ingredients:

  • 1 bunch asparagus trimmed
  • 2 handful green beans trimmed
  • 3tbsp butter
  • 2 tbsp sugar
  • Salt pepper
  • 1 cup peas (frozen are fine)

Method:

  1. Place the asparagus and beans in a medium-sized frying pan.
  2. Add enough water to not quite cover the veggies.
  3. Add the butter, sugar and a pinch salt and pepper. Place lid on top.
  4. Simmer over med heat until the veggies are almost tender, 3 min.
  5. Add Peas and cook for 1 min. Shake pan so everything gets covered in the glaze. Check the beans to see if they’re tender as you like and serve.

Courtesy Ceri Marsh and Laura Keogh, www.sweetpotatochronicles.com

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How to Feed a Family: Corn pancakes

BT Toronto | posted Tuesday, Sep 10th, 2013

corncakes-featured

How to Feed a Family: Corn pancakes

Ingredients:

  • 1 cup frozen corn
  • 2 eggs
  • 2 cups buttermilk
  • 2 tbsp vegetable oil
  • 1 ½ cups cornmeal
  • ½ cup all purpose flour
  • 1tsp baking soda
  • 1 tsp baking powder
  • 1tsp salt
  • 1tsp sugar
  • 4 scallions trimmed and chopped from white to beginning of green

Method:

  1. Pour frozen corn into small bowl and set aside to thaw. Separate the eggs and whip up whites into soft peaks
  2. In another bowl, mix the egg yolks with buttermilk and oil
  3. In yet another bowl, mix together cornmeal, flour, baking soda, baking pwdr,salt and sugar.
  4. Add the egg yolk mixture to dry ingredients and stir to combine. Stir in thawed corn and scallions. Gently fold in the egg whites. Allow batter to stand for 10 min before cooking.
  5. Heat small amount of vegetable oil in a large frying pan over medium heat. Pour ¼ cup of batter for each pancake in to hot pan, allow bubbles to form along the edges of the pancakes, flip and cook for a couple of minutes. Serve with tzatziki and salsa.

Courtesy Ceri Marsh and Laura Keogh, www.sweetpotatochronicles.com

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TIFF Cocktails: ‘The Torontini’

BT Toronto | posted Wednesday, Sep 4th, 2013

torontini-featured

An elegant cocktail rich with honeyed fruit and notes of liquorice, it has the generous and subtle almond notes of GREY GOOSE vodka at its heart.

TIFF Cocktails: ‘The Torontini

Ingredients:

  • 2 parts ​Grey Goose vodka
  • 2 parts ​fresh apricot juice
  • 1 part ​freshly squeezed lemon juice
  • 2/3 ​maple syrup
  • 1/3 ​apricot brandy
  • Dash of absinthe

Method:

  1. Combine all ingredients in a cocktail shaker.
  2. Shake and double strain into a martini glass.
  3. Garnish with orange zest.

Courtesy Joe McCanta

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TIFF Cocktails: ‘Le Fizz’

BT Toronto | posted Wednesday, Sep 4th, 2013

lefizz-featured

A sparklingly elegant cocktail, the GREY GOOSE Le Fizz is the perfect cocktail for raising a toast to the world’s best in film.

TIFF Cocktails: Grey Goose ‘Le Fizz’

Ingredients: 

  • 1½ parts ​Grey Goose vodka
  • 1 part St-Germain Elderflower liqueur
  • ¾ part ​freshly squeezed lime juice​
  • Topped with 2 parts cold soda water

Method:

  1. Pour all ingredients except water into a cocktail shaker.
  2. Shake briefly over ice and double strain into a chilled flute.
  3. Top with soda water. Garnish with a stirrer.

Courtesy Joe McCanta

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