1. Skip to navigation
  2. Skip to content
  3. Skip to sidebar


Strawberry-rhubarb pie

Chatelaine | posted Monday, May 11th, 2015


This sweet and savoury strawberry-rhubarb pie will have you wanting more! Be sure to have lots of napkins close by, it can get messy.


4 cups  sliced rhubarb
3 1/2 cups hulled and quartered strawberries, about 500 g
1 1/4 cups granulated sugar
1/3 cup minute tapioca
orange zest, from 1 orange
1 double-crust pie pastry, prepared and divided into 2 discs
1 egg, lightly beaten, or 1 tbsp light milk
 granulated sugar, for sprinkling


  • Combine rhubarb and strawberries in a large bowl. When you’re ready to roll out pastry and assemble pie, stir sugar, tapioca and zest into fruit. Let stand, stirring occasionally, for 15 min, so that berries and rhubarb release juices.
  • Place rack in lowest position in oven. Preheat oven to 425F. Using a floured rolling pin, roll one disc of pastry on a floured surface into a 12-in. circle. Loosely roll up around rolling pin. Unroll over 9-in. deep-dish pie plate. Press dough over bottom and sides of pie plate. Don’t prick. Trim pastry, leaving a 1/4-in. overhang. Roll out remaining pastry disc into an 11-in. circle.
  • Spread filling evenly into pie crust. Moisten edge of bottom crust with water. Roll top crust around rolling pin, then unroll over filling. Trim edges, leaving 1-in. overhang.
  • Fold top edge under bottom edge. Crimp edges together using your index finger and thumb. Or press around edges using the tines of a fork.
  • Lightly brush top crust with egg. Cut small slits or a round hole in top crust for steam to escape. Sprinkle with sugar. Place pie on a baking sheet.
  • Bake on bottom rack for 15 min. Reduce temperature to 350F. Continue baking until bottom and top crusts are golden and fruit is bubbling, 45 to 60 min


Let chilled pie dough stand at room temperature for a few minutes before rolling out. This will help prevent tears in the pastry.


We worked hard to get this fruit filling just right – not too runny or too thick. We even made versions with different amounts of tapioca and asked our co-workers to pick their favourites. And the last key to a luscious texture? Waiting for the pie to cool before digging in!


Calories 505
Protein 5 g
Carbohydrates 76 g
Fat 21 g
Fibre 4 g
Sodium 135 mg
Tags: , , , ,

Oven-roasted burgers in 20 minutes

Cityline | posted Thursday, Jun 5th, 2014

Love the burger but hate using a BBQ? Sandi Richard shows us how to craft a drool-worthy BBQ-quality burger using your own oven.

Oven roasted burgers in 20 minutes


  • 1/3 cup salt
  • 2 lbs (900 g) extra lean ground beef
  • 1 pot Knorr Homestyle Stock beef
  • 1 Tbsp (15 mL) Worcestershire sauce
  • Fresh ground pepper
  • 1/2 of an onion (optional)
  • 2 Tbsp bacon bits (optional)
  • 1/4 cup grated cheddar (optional)
  • 6 buns


Preheat oven to 475 F (220 C). Line a baking sheet with foil. Spread salt over foil, then place a cooling rack over top. (The salt sops up the oil that drizzles from the burgers. You don’t end up with heavy smoke from the high temperature.)

Break up Knorr Homestyle Stock with a fork in a medium size mixing bowl. Add beef, Worcestershire and pepper. Mix until well combined. (I just use my hands.) Loosely form 6 burgers and place on cooling rack. Place pan in centre of preheated oven. Set timer for 15 minutes.

Optional: Slice onion into round discs. When timer rings, place an onion disk on each burger and top with a few bacon bits. Return to oven and reset timer for 5 minutes. When timer rings again, top with cheese, turn oven off, but leave burgers in. Toss buns into oven on lower rack for 2 minutes.

By the time you take out your condiments, the buns will be warm and the cheese will have melted. YUM!

Makes 6 burgers

Courtesy Sandi Richard



Tags: , , , , ,

Grilled lamb chops with almond, green olive and mint pesto sauce

BT Toronto | posted Wednesday, May 28th, 2014

Grilled lamb chops with almond, green olive and mint pesto sauce

Serves 4-6 


For the lamb chops:

  • ¼ cup finely minced parsley
  • 1 garlic clove, finely minced
  • 1/3 cup olive oil
  • 8 lamb chops, with bone
  • Salt and freshly ground black pepper

For the almond and mint pesto:

  •  ¾ cup almonds, peeled and toasted
  • 1 cup fresh mint leaves
  • ¼ cup green olives, pitted
  • 1/2 – ¾ cup olive oil
  • ¼ cup freshly squeezed orange juice
  • ½ teaspoon hot chilli powder
  • ½ teaspoon smoked paprika
  • Salt and pepper


  1. Put the parsley, garlic and olive oil in a large bowl. Add the lamb chops and cover with the marinade; refrigerate for 1-2 hours or overnight.
  2. Prepare the pesto: put all the ingredients for the pesto in a blender and process until a smooth purée. Pour the sauce in a bowl and reserve.
  3. Preheat the grill at medium heat, take the lamb chops out of the marinade and grill 4-6 minutes per side, or until the desired doneness. Brush with the reserved marinade once and a while. Serve the grilled lamb chops with the almond-mint pesto, grilled cherry tomatoes or mixed vegetables and a rice pilaf (optional).

Courtesy Ruth Van Warebeek

Tags: , , , , , , ,

Easy grilled dishes done three ways

BT Toronto | posted Wednesday, May 28th, 2014

Honeybun garlic ribs


  • 1 Rack of Baby Back Pork Ribs
  • ½ cup Molasses
  • 2 tbsp Worcestershire Sauce
  • ½ cup Ketchup
  • ½ cup Cola
  • ¼ cup Brown sugar
  • ¼ cup Apple Cider Vinegar
  • 2 tsp  Garlic Butter
  • 5 tsp Honey

For Brine:

  • 4 tbsp Sea Salt
  • 2 tbsp Peppercorns
  • 6 Bay Leaves
  • 3 tbsp Dried Chives
  • 3 tbsp Garlic Powder
  • 3 tbsp Onion Powder
  • 1 tbsp Paprika


  1. Prepare ribs by cleaning off extra fat and silver skin backing from rack.
  2. In a large pot of water, add brine ingredients. Bring to a boil and cook ribs for 40 minutes.
  3. To make sauce, add ingredients, one by one to a pot and heat so sugars dissolve and all ingredients are mixed.
  4. Removed boiled ribs and sauce them with homemade BBQ sauce. Put ribs in slow-cooker and cook for extended amount of time on low. Sauce ribs while cooking for added flavor.
  5. On a hot grill, place slow-cooked and sauced ribs for final grilling. Grill both sides of ribs a few minutes each, adding more homemade BBQ sauce for desired sauciness 

Pork tenderloin


  • 1 Pork Tenderloin
  • 1 ½ cup Coconut Milk
  • ¼ cup Peanut Butter
  • 2 tbsp Fresh Lime Juice
  • ¼ cup Soy Sauce
  • 4 Cloves Garlic, chopped fine
  • 2 Thai Chilli Pepper, seeded and diced
  • 2 tbsp Cilantro, chopped
  • Salt & Pepper


  1. Clean and prepare tenderloin, removing excess fat.
  2. Cut tenderloin into either large cubes (later to be put on skewers) or into large discs for plating)
  3. Combine all ingredients in a bowl, add pork tenderloin and chill for 12-24 hours
  4. Pre-heat the grill.  Remove tenderloin from marinade.
  5. On a medium heat, brush grill with small amount of oil. Grill the pork either on skewers or as pork discs for 7-8 minutes – or until cooked throughout.
  6. Serve with grilled asparagus, wrapped with prosciutto

Prosciutto-wrapped asparagus


  • 1 bunch Asparagus
  • 300 g Thinly sliced prosciutto
  • 1 tbsp Garlic Cream Cheese


  1. Put a small amount of garlic cream cheese on a slice of prosciutto
  2. Place three cleaned and trimmed asparagus stalks on the prosciutto
  3. Roll and wrap the prosciutto around the asparagus
  4. On a medium heat, grill the asparagus for a few minutes each side.

Courtesy Chef Christopher Tan, www.thefoodfella.com

Tags: , , , , , , , ,

Quinoa and grilled asparagus salad

BT Toronto | posted Monday, May 26th, 2014

Quinoa, native to South America, is combined with Ontario grilled vegetables in this easy-to-prepare salad bursting with refreshing flavour. This vegetarian salad is a great option for brunch and outdoor celebrations, as a main dish salad or as a side salad to accompany grilled meat, chicken or fish.

Quinoa and grilled asparagus salad

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Serves 6 to 8


  • 1 cup (250 mL) quinoa, rinsed
  • 1 lb (500 g) Ontario Asparagus, trimmed
  • 1 Ontario Greenhouse Sweet Pepper (any colour), seeded    and quartered
  • 1 large Ontario Onion, cut into 1/2-inch (1 cm) thick slices
  • 2 tbsp (25 mL) vegetable oil
  • 1 can (19 oz/540 mL) chickpeas, drained and rinsed
  • 1/2 cup (125 mL) chopped flat-leaf parsley
  • 1 tsp (5 mL) grated orange rind
  • 1/4 cup (50 mL) orange juice
  • 1 tbsp (15 mL) Ontario Liquid Honey
  • 1 tbsp (15 mL) each red wine vinegar and Dijon mustard
  • 1 small clove garlic, finely minced
  • 1/4 tsp (1 mL) each salt and pepper


  1. In medium saucepan, bring quinoa and 2 cups (500 mL) water to boil; reduce heat to low, cover and simmer 15 minutes or until most of the water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Place in serving bowl; let cool.
  2. Meanwhile, place asparagus, sweet pepper and onion on rimmed baking sheet; brush with 1 tbsp (15 mL) of the oil. Place vegetables directly on greased grill over medium-high heat; close lid and grill, turning occasionally, until tender-crisp and lightly marked, 5 to 10 minutes, transferring back to baking sheet as they are done.  Let cool slightly. Cut into bite-size pieces; stir into quinoa along with chickpeas and parsley.
  3. In small bowl, whisk together remaining oil, orange rind and juice, honey, vinegar, mustard, garlic, salt and pepper; pour over quinoa mixture and toss to coat. Serve at room temperature.

Tips: For a Brazilian flair, substitute black beans for chickpeas. For a Chilean twist, use cilantro instead of parsley.

Courtesy Mairlyn Smith/Foodland Ontario, www.foodlandontario.ca

Click to buy the book.

Tags: , , , , , , , , , ,

Grilled asparagus and South American pepper sauce

BT Toronto | posted Monday, May 26th, 2014

Chilean Pebre sauce is low fat, easy to make and adds just the right zip.  Choose uniform asparagus stalks for easier timing on the grill.  Serve hot or at room temperature.  The sauce is also good with grilled meats or fish.

Grilled asparagus and South American pepper sauce

Preparation Time: 5 minutes
Standing Time: 30 minutes
Cooking Time: 5 to 10 minutes
Serves 4


  • 1/2 cup (125 mL) minced Ontario Greenhouse Sweet Red Pepper
  • 1/4 cup (50 mL) minced onion
  • 1/3 cup (75 mL) minced fresh cilantro or parsley
  • 3 tbsp (45 mL) olive oil
  • 1 tbsp (15 mL) each water and white vinegar
  • 2 cloves garlic, crushed
  • 1 tsp (5 mL) dried oregano
  • 1/8 tsp (0.5 mL) hot red pepper flakes or smoked paprika
  • 1/4 tsp (1 mL) each salt and pepper
  • 1 lb (500 g) Ontario Asparagus, trimmed


  1. In small bowl or measuring cup, mix red pepper, onion, cilantro, 2 tbsp (25 mL) of the olive oil, water, vinegar, garlic, 1/2 tsp (2 mL) of the oregano, hot pepper flakes, salt and pepper; cover and let stand at least 30 minutes or refrigerate overnight.
  2. Mix remaining oil and oregano; brush on asparagus to coat well.  Place asparagus in grill basket or directly on grill over medium-high heat.  Close cover and grill, turning with tongs, for 3 to 5 minutes each side, or until just tender.  Place in shallow serving dish; top with sauce. Serve hot or at room temperature.

Courtesy Mairlyn Smith/Foodland Ontario, www.foodlandontario.ca

Click to buy the book.

Tags: , , , , , , , , , ,

Lentil and hulless oats salad

BT Toronto | posted Friday, May 16th, 2014


Lentil and hulless oats salad

Makes – 5 cups (1.25 L)

Serves – 4 – 1 ¼ cup (300 mL)


The night before or earlier in the day:

  • 1 cup (250 mL) hulless oats
  • 2 cups (500 mL) water


  • ¼ cup (60 mL) apple cider vinegar
  • 2 tbsp (30 mL) cold pressed canola oil or extra virgin olive oil
  • 1 tsp (5 mL) grainy Dijon mustard
  • ¼ tsp (1 mL) cinnamon
  • Pinch of cayenne
  • 1 – 19 fl oz. /540 mL can lentils, drained and rinsed
  • 2 cups (500 mL) cooked hulless oats
  • 1 cup (250 mL) coarsely chopped fresh parsley, loosely packed
  • ¾ cup (175 mL) diced red onion
  • 1 cup (500 mL) dried cranberries
  • ¼ cup (60 mL) finely chopped fresh mint


  1. In a medium saucepan add oats and water. Bring to the boil; reduce to simmer,  and gently boil for 25-35 minutes. Remove from heat, let sit covered for 10 minutes, remove lid and cool. Store in a covered container overnight or let cool to room temperature and add to the salad.
  2. In a large bowl whisk together vinegar, oil, Dijon, cinnamon and cayenne. Add drained and rinsed lentils. Toss.
  3. Toss in cooked oats and toss until just combined.
  4. Add parsley, red onion, dried cranberries and mint. Toss until just combined. Serve. Store any leftovers covered in the fridge for up to 3 days.

Courtesy Mairlyn Smith, www.mairlynsmith.com

Tags: , , , , , ,

Sun-roasted carrot and chicken salad

BT Toronto | posted Wednesday, May 14th, 2014

Created and inspired by professional chef Mark McEwan for Sun Life Financial – as part of the company’s commitment to help with the prevention and management of diabetes, this recipe demonstrates that healthy meals can be easy and full of flavour.

A combination of sweet and savoury, it’s a carrot and chicken recipe loaded with crunchy bites and topped with a kick of horseradish dressing. Packed with protein and heart-healthy veggies, this salad is sure to provide you with a boost of energy.

Sun-roasted carrot and chicken salad

Prep time: 20 minutes 

Total time: 30 minutes 

Portions: 4 servings



  • 1 tbsp juice of lemon
  • 75 ml white balsamic vinegar
  • 150 ml olive oil
  • 1 tsp horseradish
  • 1 tsp grainy mustard
  • Pinch of salt 1/4 tsp pepper

Combine all ingredients and slowly stream into the oil while whisking.

Carrot Salad

  • 500 g carrots
  • 1/2 tsp kosher salt
  • 1 tbsp olive oil
  • 250 ml avocado, sliced
  • 2 green onions
  • 12 sprigs coriander (cilantro)
  • 50 ml celery hearts

Chicken breast

  • 450 gr chicken breast
  • 2 tsp grainy mustard
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • Pepper to taste

Whisk mustard, oil and seasoning in a bowl to make marinade. Coat chicken and grill. Slice when slightly cooled.


  1. Toss carrots in olive oil and salt and roast at 375F until tender (should still have a “bite” to them).
  2. Place carrots and avocado on the plate and drizzle with 2 tsp of the dressing.
  3. Place sliced chicken breast on the carrots and avocado and top with green onion, coriander sprigs and celery hearts.
  4. Drizzle on additional dressing as garnish.

Courtesy Chef Mark McEwan, @Chef_MarkMcEwan

Tags: , , , , , ,
Page 1 of 212