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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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Chillax Energy Balls

BT Toronto | posted Wednesday, Oct 19th, 2016

Energy balls

You could not get an easier treat. Chillax balls both relax and energize you so make up a batch in 5 minutes and enjoy!

Makes 18 balls.

Ingredients

  • 1/4 cup honey
  • 2/3 cup tahini
  • 2 tsp cinnamon
  • 2 tsp maca powder
  • ¼ cup almond flour
  • 1/8 tsp pink rock or grey sea salt
  • 1/3 cup sesame seeds and hemp hearts for rolling

Method:

1. Mix all ingredients except seeds until well mixed. Roll them into balls and coat evenly with seeds.

For more great recipes checkout www.JulieDaniluk.com

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Sautéed German Sausages with Bacon and Hard-Cider Sauerkraut

BT Toronto | posted Tuesday, Oct 11th, 2016

sauteed german sausage

Ingredients:

  • 8pc Fresh Bratwurst or Weisswurst Sausages
  • 150g Smoked Bacon – sliced into 5mm slices
  • 2 pc SweeTango Apples – peeled, cored and medium dice
  • 1 pc Yellow Onion – trimmed, peeled and medium dice
  • 500 ml Thornbury Hard Cider
  • 2 pc Fresh Rosemary – rinsed
  • 4 pc Fresh Bay Leaves
  • 4 cups Sauerkraut – drained, rinsed and squeezed dry
  • Flaked Sea Salt to taste
  • Fresh Ground Black Pepper to taste
  • Whole Grain Mustard garnish

Method: 

  1. Heat a large cast iron or heavy-bottom casserole pan over medium-high heat, add bacon, sauté until golden brown
  2. Remove bacon with a slotted spoon and reserve, add onions and apples, sauté until golden brown
  3. Remove onions and apple with a slotted spoon and reserve, add sausages, sauté until golden brown
  4. Combine bacon, onions, apple, rosemary, bay leaves, and sauerkraut, deglaze pan with hard cider
  5. Reduce heat to low, simmer until liquid has reduced, season with salt and pepper, serve with whole grain mustard

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Braised pork shoulder with whole grain mustard

BT Toronto | posted Tuesday, Oct 11th, 2016

braised pork

Ingredients:

  • 2.5kg Pork Shoulder – trimmed
  • 3pc SweeTango Apples – cored, peeled and sliced in 8
  • 8pc Shallots – trimmed, peeled and thinly sliced
  • 4pc Fresh Thyme – rinsed and leaves stripped
  • 500ml Apple Cider
  • 500ml Thornbury Hard Cider
  • 1tbsp Unsalted Butter
  • 1tbsp Canola Oil
  • Flaked Sea Salt to taste
  • Fresh Ground Black Pepper to taste
  • Whole Grain Mustard – garnish as needed

Method:

  1. Position rack in center of oven, preheat to 325°F (165°C)
  2. Heat a cast iron or heavy-bottom braising pan over medium-high, add butter and canola
  3. Season pork on all sides with salt and pepper, gently add the to the pan, sauté on all sides until golden brown
  4. Transfer pork to a platter, add shallots, apples and thyme, season with salt and pepper, sauté until golden brown
  5. Deglaze pan with hard cider, add apple cider, bring to simmer, return the pork to the pan with resting liquid
  6. Cover and transfer the braiser to the oven, braise for 2-3 hours or until tender
  7. Using tongs, transfer pork to a platter, spoon off any excess fat, add apples to the pan
  8. On the stovetop over medium heat, reduce the liquid until desired consistency and apples are tender
  9. Using two forks, shred the pork, layer on pretzel bun, top with apple-onion garnish and whole grain mustard
  10. Pork can be prepared 3 days in advance, wrap tightly in plastic wrap

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Sweetango Apple Dutch Baby

BT Toronto | posted Tuesday, Oct 11th, 2016

sweetango apple dutch baby

Ingredients: 

  • 2pc SweeTango Apples cored and divided by 16 (peeled or un-peeled)
  • 1pc Lemon Zest
  • 4pc Large Eggs room temperature
  • 1cup Whole Milk,  room temperature
  • 1cup Unbleached All Purpose Flour
  • 1tsp Pure Vanilla Extract
  • ½tsp Fine Sea Salt
  • 2tsp Ground Cinnamon
  • 2tbsp White Granular Sugar
  • Unsalted Butter as needed
  • Confectioner’s Sugar optional for garnish, as needed

Method:

  1. Position the rack in the center of the oven, preheat convection oven to 425°F (220°C)
  2. Combine flour, cinnamon and salt in a large mixing bowl, whisk to combine
  3. Combine milk, eggs, vanilla and lemon zest in a large mixing bowl, whisk to combine
  4. Pour the liquid ingredients into dry ingredients, whisk to combine, cover and set aside
  5. Heat a large cast iron or heavy-bottom sauté pan over medium-high, add butter
  6. When butter melts and bubbles add apples, top with sugar, tossing occasionally sauté until golden brown
  7. Place cast iron ramekins or sauté pan in the oven to preheat
  8. Carefully remove the ramekins or sauté pan from the oven, add butter to coat the bottom and sides
  9. Arrange apples in the bottom of the ramekins or sauté pan, pour batter over apples
  10. Return to the oven and bake until batter puffs and golden brown at the edges, 10-15 minutes
  11. Transfer the ramekins or sauté pan to a cooling rack, garnish with confectioners’ sugar to finish

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Kiwfruit Shrimp Banh Mi

BT Toronto | posted Tuesday, Oct 4th, 2016

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Add a new twist to kiwi fruit with this nutrient-enriched and easy-to-make recipe!

Prep time: 10 minutes
Makes: 4 servings

Ingredients:

  • 2 green kiwifruit, peeled, halved and sliced
  • 16 medium shrimp, cooked and peeled
  • 1/2 cup carrots, shredded
  • 1/2 cup cucumbers, seeded, halved and thinly sliced
  • 1/4 cup red onions, sliced
  • 2 tablespoons cilantro leaves, packed
  • 2 teaspoons lime juice
  • 1 teaspoon sugar
  • 1 teaspoon fish sauce
  • 2 tablespoons reduced-fat mayonnaise
  • 2 teaspoons siracha chile sauce or favorite chili sauce
  • 4 french-style baguettes (6-inches long)

Method:

  1. Combine kiwifruit, shrimp, carrots, cucumbers, onions, cilantro, lime juice, sugar and fish sauce in medium bowl.
  2. Blend mayonnaise and Siracha Chili Sauce in small bowl. Spread mixture onto baguettes; stuff with kiwifruit filling.

Nutrition Facts:

Per serving (1 sandwich)

  • 250 Calories
  • 11g Protein
  • 44g Carbohydrate
  • 4g Fiber
  • 3g Fat
  • 0g Sat. Fat
  • 0g Trans Fat
  • 35mg Cholesterol
  • 690mg Sodium

 

Recipe courtesy of www.zesprikiwi.com

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Hoisin salmon with ginger slaw

BT Toronto | posted Wednesday, Sep 28th, 2016

Salmon

Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients

Slaw

  • 1/4 cup orange juice
  • 1 Tbsp rice wine vinegar
  • 4 tsp hoisin sauce
  • 2 tsp sesame oil
  • 2 tsp minced peeled fresh ginger
  • 1 tsp liquid honey
  • 1 1/2 tsp hot sauce
  • 1/4 cup chopped fresh cilantro leaves
  • 4 cups pre-packaged coleslaw

Salmon

  • 4 salmon fillets (skinless; 6 oz)
  • 2 Tbsp hoisin sauce
  • 2 tsp toasted sesame seeds

Method

1. Preheat the oven to 425°F.

2. Make the coleslaw: In a large bowl, whisk together the orange juice, vinegar, hoisin, sesame oil, ginger, honey, Sriracha and cilantro. Add the coleslaw and toss until well coated. Set aside.

3. Make the salmon: Place the salmon on a baking dish lightly sprayed with vegetable oil. Brush the hoisin sauce over top. Bake in the preheated oven for 10 minutes per inch of thickness, until the salmon flakes easily with fork.

4. To serve, divide the prepared slaw among serving plates. Arrange a piece of salmon on top of each serving and sprinkle with sesame seeds.

Nutritional Information (per Serving)

  • Calories 363
  • Carbohydrates 13.9 g
  • Fibre 2.4 g
  • Protein 40.2 g
  • Fat 15.8 g
  • Saturated Fat 2.4 g
  • Cholesterol 108 mg
  • Sodium 351 mg

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No-bake granola and yogurt tarts

BT Toronto | posted Monday, Sep 26th, 2016

No bake oat tarts

These tarts are a tasty way to enjoy granola and yogurt as part of a complete breakfast. Keep the tart shells ready to go in the freezer for quick and easy assembly.

Prep Time: 20 minutes

Total Time: 20 minutes + overnight chilling

Makes: 12 servings

Ingredients:

Tart Shells:

  • 1 bag (311 g) Quaker® Super Grains Blueberry Pecan Granola, divided
  • 1/2 cup (125 mL) toasted chopped almonds
  • 1/4 cup (60 mL) lightly toasted shredded coconut
  • 1/3 cup (75 mL) pitted Medjool dates
  • 1/3 cup (75 mL) melted coconut oil
  • 2 tbsp (30 mL) liquid honey

Filling:

  • 1 1/2 cups (375 mL) plain Greek yogurt
  • 1/4 cup (60 mL) honey
  • 2 tbsp (30 mL) fresh lime juice
  • 2 tsp (10 mL) finely grated lime zest

Topping:

  • 3/4 cup (175 mL) diced peeled mango

Method:

Tart Shells:

  1. Reserve 1/4 cup (60 mL) granola; set aside.
  2. In food processor, combine remaining granola, almonds and coconut; pulse until coarsely ground. Add dates, coconut oil and honey; pulse until mixture comes together.
  3. Line 12 muffin cups with paper or foil liners. Divide granola mixture between muffin cups, pressing bottom and sides firmly with small glass or measuring cup.
  4. Freeze overnight or until firm. (Make-ahead: Freeze in airtight container until ready to serve.)

Filling:

  1. Mix together yogurt, honey, lime juice and lime zest.
  2. Divide evenly between tart shells.

Topping:

  1. Divide mango evenly over yogurt mixture.
  2. Sprinkle with reserved granola.

Nutrition Facts (Per 1 tart)

  • Calories 280
  • Fat 13g
  • Cholesterol 0mg
  • Sodium 25mg
  • Carbohydrate 35g
  • Fibre 3g
  • Sugars 22g
  • Protein 6g

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Banana bread overnight oats

BT Toronto | posted Monday, Sep 26th, 2016

Overnight oats

All the delicious warm spices of banana bread are added to these easy-to-prepare overnight oats. Bananas are stirred in for banana bread flavour in a jiffy.

Prep Time : 10 minutes

Total Time: 10 minutes + overnight chilling

Makes: 6 servings

Ingredients:

  • 3 cups (750 mL) skim or 1% milk
  • 2 tbsp (30 mL) honey
  • 2 tbsp (30 mL) packed brown sugar
  • 1 tsp (5 mL) vanilla extract
  • 1/2 tsp (2 mL) ground cinnamon
  • 1/4 tsp (1 mL) each ground nutmeg and salt
  • 3 cups (750 mL) Large Flake Quaker® Oats
  • 3 bananas, divided
  • 1/4 cup (60 mL) chopped toasted pecans
  • Plain or vanilla non-fat yogurt (optional)

Method:

  1. Stir together milk, honey, brown sugar, vanilla, cinnamon, nutmeg and salt; stir in oats. Cover and refrigerate overnight.
  2. Mash two bananas and stir into oatmeal. Slice remaining banana. Divide oatmeal evenly among bowls or small Mason jars; top with sliced banana, pecans, and yogurt (if using).

Nutrition Facts (Per 1/6 recipe)

  • Calories 320
  • Fat 7g
  • Cholesterol 0mg
  • Sodium 55mg
  • Carbohydrate 58g
  • Fibre 6g
  • Sugars 25g
  • Protein 10g

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