Togarashi Grilled Cheese
Ingredients:
- 2 tablespoons mayonnaise
- 2 slices Ace Organic multigrain bread
- 1/3 cup grated PC Black Label jura cheese
- 1/3 cup grated PC Black Label Isle of Man cheddar cheese
- ¼ teaspoon PC Black Label togarashi spice blend
- PC Black Label truffle aioli
Method:
- Spread mayonnaise over one side of each piece of bread. Place one slice mayo-side-down in a non-stick frypan.
- Carefully sprinkle cheese evenly over bread. Sprinkle cheese with togarashi spice.
- Top with second bread slice. Put the pan on the stove over medium.
- Cook, 3 to 5 min per side or until cheese melts and bread is toasty. Serve with truffle aioli and sauerkraut.
Red Cabbage Sauerkraut
Ingredients:
- Half a small red cabbage (about 750g)
- 2 teaspoons kosher salt, plus more for brine
Method:
- Thinly slice cabbage. Combine with salt in a large bowl. Massage vigourously until cabbage is soft and wilted and there’s lots of liquid in the bowl, about 7 min.
- Pack cabbage into a well-cleaned 1-L glass jar, packing it down as much as possible. Once it’s all packed into the jar, stir 1 teaspoon salt with 1 cup warm water until dissolved. Add this mixture into the jar just so the cabbage is covered by ½ inch. Cover the jar with a piece of paper towel and secure this with a rubber band.
- Let stand at room temperature at least 3 days, and as much as 7 days. Replace paper towel with a lid and keep refrigerated.
Serves 1 . Recipes courtesy of Claire Tansey’s Kitchen.
Tags: easy, grilled cheese, lunch
Let the truck drive on by and instead try this incredibly simple Cookies & Cream Ice Cream recipe—no ice cream maker required!
1. Beat 1 cup of 35% cream in a medium bowl, using an electric mixer on medium, until soft peaks form, 2 to 4 min.
2. Reduce speed to low and beat in 300 mL of sweetened condensed milk and 1 cup of crushed chocolate wafers until just combined. Mixture should be smooth and fluffy.
3. Scrape mixture into a resealable container. Freeze until firm, about 6 hours. Makes 2½ cups.
*Recipe courtesy of the Chatelaine Kitchen
A version of this article appeared in our July/August 2015 issue with the headline “Make 3-ingredient homemade ice cream”, p. 93.
Tags: easy, ice cream, summer
Prep time: 10 minutes
Total time: 20 minutes
Serves: 5
Ingredients:
- 1/2 bunch kale, ribs removed (about 9 cups)
- 375-g pkg tagliatelle
- 1 1/2 cups grated parmesan, divided
- 1 cup walnut halves, toasted, plus more for garnish
- 1 cup frozen shelled edamame, thawed
- 1 garlic clove
- 1 tsp salt
- 3/4 cup olive oil
Method:
- Boil a large pot of water. Chop kale into smaller pieces then add to boiling water. Cook for 30 seconds. Scoop out with a slotted spoon and transfer to a strainer; rinse well under cold water. Drain well.
- Add tagliatelle to boiling water and cook, following package directions but omitting salt, until tender, 10 to 12 minutes.
- Whirl kale with 1 cup parmesan, walnuts, edamame, garlic and salt in a food processor until finely chopped. Season with fresh pepper. With motor still running, slowly add oil, stopping and scraping down sides of bowl with a spatula when necessary.
- Drain pasta, reserving 1/3 cup cooking water. Return pasta to pot. Scrape pesto into pasta and stir until coated. If pasta is dry, add pasta water, 1 tbsp at a time, until creamy. Sprinkle with remaining 1/2 cup parmesan and additional walnuts.
Per serving 881 calories, 29 g protein, 66 g carbs, 57 g fat, 6 g fibre, 937 mg sodium. Excellent source of zinc.
Tags: dinner, easy, fast, healthy, kale, pasta, pesto, recipe, walnuts
Prep time: 15 minutes
Total cooking time: 30 minutes
Serves: 4-6
Ingredients:
- 500-g pork tenderloin
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1/4 tsp salt
- 2 tsp canola oil
- Creamy Polenta:
– 3 1/2 cups, plus 2 tbsp no-salt chicken broth, divided
– 1/4 tsp salt
– 3/4 cup cornmeal
– 1 diced plum tomato
- Rapini:
– 1 tsp canola oil
– 2 minced garlic cloves
– 1 bunch rapini, stems trimmed
Method:
- Boil 3 1/2 cups chicken broth in a large saucepan. Reduce heat to medium. Whisk in cornmeal and salt. Cook until thickened but still loose, about 2 min. Remove from heat and let stand 2 min to completely absorb liquid. Whisk in 2 tbsp no-salt chicken broth, tomato and cilantro. Cover to keep warm.
- Cut a pork tenderloin into 1/2-in. rounds. Stir chili powder with smoked paprika and salt. Sprinkle on both sides of pork.
- Heat a large non-stick frying pan over medium-high. Add 1 tsp canola oil, then garlic and rapini. Sauté until tender-crisp, 4 to 5 min. Transfer rapini to a platter. Add 2 tsp canola oil to pan, then pork. Cook until firm, 2 to 3 min per side. Serve with polenta and rapini.
Tags: chicken, dinner, easy, food, polenta, potatoes, quick, rapini, vegetabels
Ingredients:
- 1 tsp olive oil
- 2 carrots, finely chopped
- 2 minced garlic cloves
- 500 g extra-lean ground beef
- 1 cup red wine
- 1 cup low-sodium beef broth
- 156-mL can tomato paste
- 1/2 tsp salt
- 450 g linguine
- 1/2 cup grated parmesan
- 1/4 cup chopped parsley
Method:
- HEAT olive oil in a large non-stick pan over medium-high. Add carrots and garlic. Cook until carrots begin to soften, 3 to 5 min. Crumble in ground beef. Cook, stirring often, until no pink remains, about 5 min. Add red wine, beef broth, tomato paste and salt. Boil, then reduce heat to medium-low. Simmer until thickened, about13 to 15 min.
- COOK linguine in a large pot of boiling water, following package directions but omitting salt, until tender, 7 to 8 min. Drain and return pasta to pot. Add bolognese sauce and stir to coat. Sprinkle with parmesan and parsley.
Courtesy Claire Tansey
www.chatelaine.com
@chatelaine
@tanseyclaire
Tags: bolognese, easy, entree, spaghetti, weeknight, winter meals
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