Energy balls with quinoa and coconut

BT Toronto | posted Friday, Jan 6th, 2017

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Ingredients:

• 2 cups cooked quinoa
• 1/2 cup unsweetened toasted shredded coconut
• 1/2 cup plus 2 tbsp natural almond butter
• 2/3 cup flax seeds ground
• 2 tbsp honey
• 1/3 cup dried freeze dried mango minced
• Pinch of salt
• Additional toasted unsweetened shredded coconut for sprinkling (if desired)

Instructions:

1. Mix together the quinoa, coconut, almond butter, flax, honey, mango and a pinch of salt. Roll into 32 balls.

No-bake granola and yogurt tarts

BT Toronto | posted Monday, Sep 26th, 2016

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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

Banana bread overnight oats

BT Toronto | posted Monday, Sep 26th, 2016

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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

Oatmeal toaster waffles

BT Toronto | posted Monday, Sep 26th, 2016

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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

Ingredients:

• 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

  Toppings:

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

Method:

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

Baked parma ham, pesto and ricotta frittata

BT Toronto | posted Monday, Aug 15th, 2016

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Prep time: 15 min

Cook time: 45 min

Servings: 10-12 appetizer sized servings

Ingredients:

• 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

Method:

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.

Bake-ahead french toast loaf

BT Toronto | posted Thursday, Jul 21st, 2016

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Method:

Crispy chicken and egg wafflewiches

Cityline | posted Monday, Jun 20th, 2016

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Skip the reservation for brunch and make a delicious dish at home. Claire Tansey’s crispy chicken and egg wafflewich is sure to hit the spot. Makes about 6 waffles.

Ingredients

Cheddar waffles

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1  egg
• 1 cup buttermilk, well shaken
• 2 tbsp melted butter or canola oil
• 1/2 cup grated strong or smoked cheddar

Crispy baked chicken

• ½ cup all-purpose flour
• ½ tsp salt
• 1 egg, beaten
• 1 cup panko breadcrumbs
• 6 boneless, skinless chicken thighs, trimmed of fat

Smoky fried eggs

• 1 tsp butter
• 1/2 tsp smoked paprika (optional)
• 3 eggs
• 1/4 tsp salt

Method

For cheddar waffles:

1. Preheat waffle iron.
2. Stir flour with baking powder, baking soda and salt in a medium bowl.
3. Whisk buttermilk with egg and melted butter in a small bowl.
4. Add to dry mixture and stir a few times.
5. Add cheddar and stir again until just combined.
6. Cook in batches in waffle iron according to manufacturer’s instructions.

For crispy baked chicken:  

1. Preheat oven to 400F.
2. Line a large baking sheet with foil.
3. Stir flour with salt in a shallow bowl. Season well with fresh pepper.
4. Whisk egg in another shallow bowl.
5. Pour panko into a third shallow bowl.
6. Working one thigh at a time, dip chicken in flour until coated and gently tap off excess.
7. Drop into beaten egg then lift out, letting excess egg drop off.
8. Transfer to panko, pressing and sprinkling with panko until entire chicken thigh is coated.
9. Place on prepared sheet. Bake for 20 to 25 minutes or until lightly golden and cooked through.

For smoky fried eggs:

1. Heat butter in a medium non-stick frying pan over medium heat.
2. Add paprika and swirl to combine.
3. Crack eggs over the pan and gently place in the pan.
4. Sprinkle with salt and season with fresh pepper.
5. Cover pan and cook 1 min or until whites are set.
6. Separate eggs from each other and shape them using a heat-proof spatula.
7. Cover and cook another 2 to 4 minutes or until cooked as desired.

To assemble: Stack 2 chicken thighs on top of each other on a waffle. Top with an egg and another waffle. Drizzle with hot sauce if desired. Courtesy of Claire Tansey

Chai Oatmeal

Chatelaine | posted Wednesday, Apr 13th, 2016

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Prep: 30 minutes
Total time: 40 minutes
Makes: 6 servings

Ingredients