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Miso Chicken Sheet Pan Supper

BT Toronto | posted Thursday, Sep 14th, 2017


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.



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Sweetango Apple Dutch Baby

BT Toronto | posted Tuesday, Oct 11th, 2016

sweetango apple dutch baby


  • 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


  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



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

Prep time: 10 minutes
Makes: 4 servings


  • 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)


  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


Prep Time: 10 minutes
Cook Time: 10 minutes



  • 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


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


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


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


  • 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


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


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.)


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


  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


  • 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)


  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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Oatmeal toaster waffles

BT Toronto | posted Monday, Sep 26th, 2016


To save time on those busy mornings, these waffles can be made ahead and frozen, then popped into the toaster as part of a complete breakfast. 

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes (+ reheating)

Makes: 4 servings


  • 1 1/2 cups (375 mL) all-purpose flour
  • 1 1/2 cups (375 mL) Quaker® Regular Instant Oatmeal
  • 1/4 cup (60 mL) cornstarch
  • 2 tbsp (30 mL) granulated sugar
  • 1 tbsp (15 mL) baking powder
  • 1/2 tsp (2 mL) baking soda
  • Pinch salt
  • 1 3/4 cups (425 mL) milk
  • 3 eggs
  • 1/2 cup (125 mL) melted butter


  • 1 cup (250 mL) fresh blueberries, raspberries or strawberries
  • 2 tbsp (30 mL) maple syrup


  1. In bowl, whisk together flour, oatmeal, cornstarch, sugar, baking powder, baking soda and salt. In separate bowl, whisk together milk, eggs and melted butter; whisk into flour mixture until smooth.
  2. Heat and grease waffle iron. Cook waffles, using scant cupful of batter at a time, according to manufacturer’s instructions. Let cool completely on rack.
  3. Stack waffles between pieces of parchment paper;  freeze in resealable plastic bag or airtight container for up to 2 weeks.

    To reheat: Toast frozen waffles in toaster until golden and heated through. Serve with berries and maple syrup.

Nutrition facts (Per 1/4 recipe)

  • Calories 700
  • Fat 31g
  • Cholesterol 210mg
  • Sodium 750mg
  • Carbohydrate 89g
  • Fibre 6g
  • Sugars 22g
  • Protein 19g

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Organic peanut butter apple cookies

BT Toronto | posted Tuesday, Aug 16th, 2016


Give your pet a break from the dog food. There organic peanut butter apple cookies make a great treat for your pup!


  • 1 organic apple, peeled, cored OR 1 mashed banana
  • ½ organic peanut butter (raw, sugar free)
  • 1 cup whole wheat organic flour
  • ¼ cup of organic stock (chicken or veggie)


  1. After peeling and coring the apples, slice them in half and microwave until soft.
  2. In a bowl, mix flour, peanut butter and stock in a large bowl.
  3. Blend apples in a food processor until soft, add applesauce until mixture until the dough is pliable but not sticky.
  4. With a floured rolling pin, roll dough until ¼ inch thick, using a cookie cutter, create shapes and lay them onto a cookie sheet.
  5. Bake them at 375 degrees for approximately 18 minutes or until golden brown.
  6. Store in air tight sealed container or in the fridge, and consume within 1-2 weeks.

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Baked parma ham, pesto and ricotta frittata

BT Toronto | posted Monday, Aug 15th, 2016

Screen Shot 2016-08-15 at 10.00.47 AM

Prep time: 15 min

Cook time: 45 min

Servings: 10-12 appetizer sized servings


  • 12 Large eggs ½ cup Heavy cream
  • Salt and pepper 1 tbsp Olive oil, plus additional for greasing pan
  • 1 Small onion, diced
  • 2 cups Baby spinach, roughly chopped
  • 1 cup Fresh ricotta, drained 4 Thin slices Parma ham
  • 3 tbsp Pesto
  • 2 cups Fresh basil leaves
  • 1/2 cup Olive oil
  • ¼ cup Pine nuts
  • 1 Garlic clove
  • 1/4 cup Freshly grated Parmesan cheese
  • ½ tsp Salt, to taste


  1. Preheat oven to 350°F.
  2. Lightly grease a 9 x 13 inch pan. Set aside.
  3. Start combining ingredients for pesto mix. Combine basil, olive oil, pine nuts and garlic in blender.
  4. Blend until paste forms, stopping often to push down basil.
  5. Add Parmesan and salt to taste; blend until smooth.
  6. In a large bowl, whisk eggs and cream together and season with salt and pepper.
  7. In a large skillet over medium heat, add olive oil and sauté onions until soft, about 4-5 minutes. Add spinach and continue cooking for about 1 minute. Cool slightly and drain any excess liquid away.
  8. Add onion-spinach mixture to eggs, stir and add to greased pan. Dollop fresh ricotta evenly over egg mixture and drizzle pesto on top.
  9. Finally, lay slices of Parma ham on top and bake on middle rack of oven until golden and set, about 35-40 minutes.
  10. Cool slightly on rack before cutting into squares.

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