Chef Clinton Zhu of Shanghai brings his home-country influence to Canadian tables. The original recipe was adapted to this version for home kitchens by the Canadian Beef Centre of Excellence.
Prep: 15 minutes Cook 30 minutes
Ingredients:
- 3 tbsp soy sauce
- 3 cloves garlic, minced
- Bottom Sirloin Tri-Tip Oven Roast (about 2 lb/1 kg)
- 2 tbsp sesame oil, divided
- 3 green onions, sliced
- 1 piece fresh ginger (about 2 inches), peeled and sliced
- 10 star anise
- 2 cinnamon sticks
- 2 tbsp rice vinegar
- 1 strip orange peel (about 4 inches long)
- 1 cup water
- 1 tbsp cornstarch
- Thinly sliced green onion and orange zest for garnish
Directions:
- Combine soy sauce and garlic in resealable plastic bag. Add roast and massage with marinade. Seal bag and refrigerate for at least 2 hours or up to overnight.
- Heat oil in skillet over medium high heat. Remove roast from bag, reserving marinade and sear roast well on both sides; set aside.
- Heat remaining oil in large pot and sauté green onions, ginger, star anise and cinnamon for 5 minutes or until fragrant.
- Add vinegar to deglaze the pot. Add beef and any juices to pot.
- Pour in 1 cup of water, reserved marinade and add orange peel to pot. Bring to a simmer.
- Place in a preheated 275°F (140°C) oven; cook uncovered until thermometer reads 140°F (60°C) for medium, about 20 to 25 minutes, depending on thickness of roast.
- Remove beef from cooking liquid and place on cutting board.
- Bring remaining liquid in pot to boil for about 20 minutes or until reduced to about half.
- Whisk together cornstarch and 2 tbsp of water. Whisk into sauce until thickened.
- Slice beef. Ladle sauce into shallow bowls and layer meat into sauce.
- Sprinkle with green onion and orange zest to serve.
Tags: beef, chef clinton zhu, ginger, orange, recipe, shanghai, shanghainese
Cheesy Chicken Freezer Burritos
Makes 12
Ingredients:
- 2 cups cooked brown rice
- 398-mL can refried beans (1 ¾ cups)
- 341-mL can no salt added corn kernels (1 ½ cups)
- 1/3 cup chopped pickled jalapenos (optional)
- 1 rotisserie chicken, meat removed and shredded (about 4 cups)
- 1 cup salsa
- 12 large flour tortillas (white or whole wheat)
- 2 cups shredded cheddar-mozzarella
- Guacamole and sour cream (optional)
Directions:
- Stir rice, refried beans, corn and pickled jalapenos together in a large bowl.
- Toss chicken with salsa in another bowl.
- One at a time, lay a tortilla on the counter. Smear about 1/3 cup bean-rice mixture horizontally across the middle of the tortilla (leaving the edges clear).
- Top with about 1/3 cup chicken-salsa mixture. Sprinkle with about 3 tablespoons cheese.
- Fold in the sides then roll up the burrito, making sure no filling escapes. Wrap tightly in aluminum foil. Repeat with remaining ingredients.
- Freeze until solid. To reheat, remove foil and wrap in a damp paper towel. Cook in the microwave 2 to 3 min or until piping hot.
- Serve with guacamole and sour cream if you like.
Recipes by Claire Tansey.
Clairetansey.com
Tags: banana, burritos, cheese, chicken, dinner, frozen, main dishes, muffins, pear, recipe, rice
Banana-Pear Muffins
Makes 12
Ingredients:
- 1 ½ cups whole-wheat flour
- ¾ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¼ teaspoon dry ginger or cardamom
- 2 large very ripe bananas
- 2/3 cup brown sugar
- 1/3 cup canola oil
- 1 egg
- 1 teaspoon vanilla
- 2/3 cup buttermilk (well-shaken before measuring)
- 1 ripe pear, unpeeled, diced
- Turbinado sugar (optional)
Directions:
- Preheat the oven to 400F. Line a muffin tin with paper liners, or grease tin wells well with baking spray.
- Whisk flour with baking powder, baking soda, salt and ginger in a large bowl.
- In a separate bowl, mash bananas very well. Stir in sugar, oil, egg and vanilla. Stir in buttermilk.
- Add liquid mixture into flour mixture. Using a rubber spatula, stir until just combined.
- Before mixture is fully incorporated, add pear and stir just 3 or 4 more times or until barely combined. Immediately spoon or scoop into prepared tin. Sprinkle each muffin with a little turbinado sugar.
- Bake 5 min then reduce heat to 350F and bake another 20 to 25 min, or until tops are golden and a cake tester inserted into the centre of a muffin comes out clean. Let cool in the pan for 10 min then transfer to a rack to cool completely.
- Make ahead: Freeze cooled muffins in zip-lock bags for up to 4 weeks. Thaw at room temperature.
Recipes by Claire Tansey.
Clairetansey.com
Tags: banana, flour, muffins, pear, recipe, snack
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:
- Mix together the quinoa, coconut, almond butter, flax, honey, mango and a pinch of salt. Roll into 32 balls.
Tags: Breakfast, healthy, recipe, snack
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:
- Combine kiwifruit, shrimp, carrots, cucumbers, onions, cilantro, lime juice, sugar and fish sauce in medium bowl.
- 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
Tags: kiwi, recipe, shrimp
Give your pet a break from the dog food. There organic peanut butter apple cookies make a great treat for your pup!
Ingredients:
- 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)
Method:
- After peeling and coring the apples, slice them in half and microwave until soft.
- In a bowl, mix flour, peanut butter and stock in a large bowl.
- Blend apples in a food processor until soft, add applesauce until mixture until the dough is pliable but not sticky.
- With a floured rolling pin, roll dough until ¼ inch thick, using a cookie cutter, create shapes and lay them onto a cookie sheet.
- Bake them at 375 degrees for approximately 18 minutes or until golden brown.
- Store in air tight sealed container or in the fridge, and consume within 1-2 weeks.
Tags: dog, pets, recipe
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:
- Preheat oven to 350°F.
- Lightly grease a 9 x 13 inch pan. Set aside.
- Start combining ingredients for pesto mix. Combine basil, olive oil, pine nuts and garlic in blender.
- Blend until paste forms, stopping often to push down basil.
- Add Parmesan and salt to taste; blend until smooth.
- In a large bowl, whisk eggs and cream together and season with salt and pepper.
- 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.
- Add onion-spinach mixture to eggs, stir and add to greased pan. Dollop fresh ricotta evenly over egg mixture and drizzle pesto on top.
- Finally, lay slices of Parma ham on top and bake on middle rack of oven until golden and set, about 35-40 minutes.
- Cool slightly on rack before cutting into squares.
Tags: Breakfast, eggs, protien, recipe
Ingredients:
- 2 large or 3 medium shallots, cut into large wedges
- 6 garlic cloves
- 1 bottle of Sam Adams
- 1 cup water
- 1 1/2 pounds small new potatoes
- 1 pound hot dried chorizo, cut into 1/2-inch pieces
- Coarse salt
- 3 lobsters (1 1/2 pounds each)
- 3lbs littleneck clams, scrubbed well
- 4 ears of corn, husked and halved
- 2 pounds mussels, debearded and scrubbed well
- 1 1/2 pounds large tiger shrimp (about 30), shell-on
- 2 tablespoons unsalted butter
- 2 lemons, halved
- 1 bunch of parsley, chopped
- 1 bunch of oregano, chopped
- Fresh seaweed, well rinsed, for layering (optional)
Method:
- Combine onions, garlic, bottle of Sam Adams IPA and water in a 16-litre Dutch oven or stockpot. Cover with a layer of seaweed.
- Add potatoes, chorizo, and 1 tablespoon salt. Bring to a boil.
- Add lobsters; cook over high heat, covered, for 15 minutes.
- Add clams and corn; cook, covered, for 5 minutes.
- Add mussels and shrimp; cook, covered, until clams and mussels open and shrimp are cooked through, approximately 4 to 8 minutes.
- Remove seafood, corn, potatoes, and chorizo using tongs, and transfer to large platter.
- Discard seaweed and any unopened clams and mussels.
- Strain liquid through a sieve into a bowl; add butter, swirling to melt add chopped parsley and oregano.
- Squeeze lemons over clambake.
Courtesy of Chef Kevin Castonguay, owner of catering and events company ProvisionsTO
Tags: clambake, cuisine, dining, food, recipe, seafood
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