Prep: 30 minutes
Total time: 40 minutes
Makes: 6 servings
Ingredients
- 3 eggs
- 2 1/2 cups milk, or water
- 1 cup quick oats
- 4 chai tea bags
- 1/4 to 1/3 cup honey
- 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/8 tsp salt
- sliced bananas
- toasted sliced almonds
- toasted coconut chips
Directions
- WHISK eggs with milk and oats in a medium saucepan and set over medium-low. Add tea bags. Cook, stirring often, until very creamy, about 15 min. Discard tea bags. Stir in honey, cinnamon, ginger and salt.
- DIVIDE among 4 bowls. Top with bananas, almonds and coconut chips.
Tags: Breakfast, oatmeal
Ingredients
- 1 cup (250 mL) Adams® 100% Natural Creamy Peanut Butter
- ⅓ cup (75 mL) agave syrup
- 1 cup (250 mL) Robin Hood® Oats
- 1 cup (250 mL) toasted coconut
- ½ cup (125 mL) dried blueberries
- ¼ cup (50 mL) raisins
- ½ tsp (2 mL) cinnamon
Directions
- Combine all ingredients. Press into foil-lined 8” square pan.
- Refrigerate overnight. Cut into bars.NOTES: Recipe freezes well and add up to 2 tbsp of your favourite vanilla or chocolate protein powder.
For more info you can find Pay online at PayChen.com or Twitter @PayChen
Tags: oatmeal, peanut butter, snack
Ingredients
- 1 cup (250 mL) pitted dates
- ½ cup (125 mL) Adams® 100% Natural Creamy Peanut Butter
- ½ cup (125 mL) finely chopped peanuts
- 2 tbsp (30 mL) toasted sesame seeds
Directions
- Purée dates in food processor. Add peanut butter and mix until well combined.
- Remove from food processor and knead in peanuts.
- Shape into balls and roll in toasted seeds or other favourite coating (crushed peanuts, hemp seeds, coconut).
- Refrigerate overnight.
NOTES: Recipe freezes well and add up to 2 tbsp of your favourite vanilla or chocolate protein powder.
For more info you can find Pay online at PayChen.com or Twitter @PayChen
Tags: peanute butter, sesame, snack
Prep: 30 minutes
Total time: 40 minutes
Makes: 6 servings
Ingredients
- 2 bunches cilantro, stems trimmed about 2 inches and washed well
- 2 cups low-sodium chicken broth
- 2 tsp olive oil
- 1 cup slivered blanched almonds
- 2 tbsp unsalted butter
- 2-Jan small onion, about 1/3 cup
- 1 small leek, white part only, chopped, about 1 cup
- 1 garlic clove
- 2 tbsp all-purpose flour
- 1/4 cup dry white wine
- 1 1/2 cups 3.25% milk
- 1/2 tsp salt
- Mexican crema, optional
Directions
- Bring a medium pot filled halfway with water to a boil. Add cilantro and cook for 1 min. Drain and rinse under cold running water until cool. Squeeze out water, then transfer to a blender.
- Add broth to cilantro. Whirl until puréed, about 1 min. Set a sieve over a deep bowl and pour puréed liquid through sieve. Use a ladle to press all liquid through sieve. Discard solids. Rinse out blender.
- Heat same pot over medium. Add oil, then almonds. Stir constantly until toasted, about 2 min. Transfer to a plate.
- Melt butter in pot. Add onion, leek and garlic. Cook until onion and leek start to soften, about 3 min. Stir in flour and cook 1 min. Add wine, stirring constantly until absorbed, about 1 min. Gradually whisk in milk until mixture thickens, about 2 min. Pour milk mixture into blender along with almonds and salt. Whirl at least 3 min until finely puréed. Return both almond-milk and cilantro mixtures to pot. Stir until warm. Ladle into bowls and top with dollops of Mexican Crema.
Tags: CIlantro, dinner, lunch, soup
Jays-inspired Brat-flip hot dogs
Ingredients:
- 4 bratwursts
- 4 hot dog buns
- 1 1/3 tbsp. smokey sweet mustard
- 1 dill pickle
- 1 vadallia onion
- 1 bottle Mill St. Organic
- 1 1/4 tbsp. sherry vinegar
- 2 1/2 tsp. sugar
- Salt to taste
Method:
- Slice onion crosswise into rings, place in pan on medium heat to caramelize.
- Place onions into oven set at 350F for 10 minutes or until tender.
- Return to the stove, add the sugar and allow to dissolve, deglaze with vinegar.
- Add bottle of beer and reduce liquid to 1/3.
- Season with salt.
- Grill sausages on a BBQ or roast in the oven.
- To assemble spread mustard on the inside of the bun, add sausage garnish with sautéed onions, pickles and fried onions.
Courtesy O&B Canteen
Tags: grill, hot dogs, summer
Prep: 20 minutes
Total time: 30 minutes
Makes: 4 servings
Ingredients
- 2 medium eggplants
- 1/4 cup olive oil
- 1/4 tsp salt
- 1 1/2 cups store-bought marinara sauce, divided
- 1 cup extra-smooth ricotta
- 1 cup grated mozzarella
- 1/2 cup grated Parmesan
- 1/4 cup panko bread crumbs
- 1/4 cup chopped basil, optional
Directions
- Position oven racks in top and bottom thirds of oven. Preheat to 450F. Line 2 large rimmed baking sheets with foil. Spray with oil. Set aside.
- Cut small pieces off the tops and bottoms of eggplant so they stand flat on cutting board. Slice eggplants lengthwise into 12 ¼-in.-thick strips (discard end pieces and extra strips, or keep for another use). Stir oil with salt in a small bowl. Lightly brush both sides of 12 eggplant slices with oil. Arrange in one layer on prepared baking sheets. Bake in top and bottom thirds of oven, switching sheets halfway through, until edges are fork-tender, about 15 min. Set aside to cool slightly.
- Spread 1/2 cup marinara in the bottom of an 8 x 8-in. baking dish. Stir ricotta with mozzarella and Parmesan in a small bowl. Spoon 2 tbsp ricotta mixture onto 1 end of each eggplant slice. Gently roll up. Place roll in prepared dish, seam-side down. Repeat with remaining eggplant and ricotta. Top with remaining 1 cup marinara sauce. Sprinkle panko overtop.
- Bake in top third of oven until top is golden-brown, 6 to 8 min. Sprinkle with basil before serving, if desired.
Tags: dinner, eggplant
Makes: 1 serving
Ingredients
- 60 grams seared tuna
- 30 grams tuna confit
- 1 oz. red wine vinaigrette
- 60 grams salad greens
- 4 pc. cherry tomatoes cut in half
- 10 pc. blanched green beans
- 6 pc. nicoise olives
- 2 whole potatoes cooked and sliced
- 2 pc. boiled quail eggs cut in half
- chopped chives for garnish
- chopped parsley for garnish
- shaved radish for garnish
Directions
- Season tuna bellies and sous vide with olive oil. Cook at 80C steam for minutes. Let cool.
- Prepare vegetables as described and arrange on plate. Slice tuna once cooled and rest on top of salad before serving.
Recipe courtesy of Chef Daniel Boulud, Cafe Boulud Toronto.
Season tuna bellies and sous vide with olive oil. Cook at 80C steam for minutes. Cool.
Prepare vegetables as described and arrange on plate. Slice tuna once cooled and rest on top of salad before serving.
Chef Daniel Boulud
Chef De Cuisine Sylvain Assié, Café Boulud Toronto
Tags: lunch, salad, tuna
Makes: 4 servings
Ingredients
For the scallops:
- 12 fresh sea scallops
- 2 tablespoons butter
- Rosemary, garlic
For the petits pois à la française :
- 2 tablespoons butter
- 8 pearl onions, peeled and sliced
- 6 baby carrots, peeled and sliced
- 4 slices rillons, or smoked bacon, cut into thin batons
- 1 small sprig fresh rosemary
- 2 cups fresh English peas, shelled
- 1/2 cup unsalted chicken stock
- Salt and freshly ground white pepper
- 1 head of romaine lettuce, core trimmed, finely sliced
For the pea puree:
- 1 tablespoon unsalted butter
- 1 small shallot, peeled and diced
- 2 small heads Boston lettuce, coarsely chopped
- 1 cups shelled fresh peas, blanched
- 1 teaspoons salt
Garnish (optional):
- Fingerling potato chips
- Nasturtium leaves
- Bibb lettuce heart
Directions
For the pea puree:
- In a 3-quart heavy sauce pan set over medium heat, melt the butter and add the shallot. Cook, stirring occasionally, until translucent, about 4 minutes. Add the lettuce and 1 tablespoon of water and simmer, covered, until wilted, about 5 minutes. Stir in the blanched peas and continue cooking uncovered for another 3 minutes. Transfer to a blender and puree until smooth, then cool in a bowl set over ice.
For the petits pois à la française:
- Melt the butter in a sauté pan set over medium heat. Add the onions and cook for about 4 minutes, then add the carrots, rillons, and rosemary; season with salt and white pepper, then continue cooking another 4 minutes. Add the peas and chicken stock, cover and cook until the peas are tender. Add the romaine lettuce and stir until it is just wilted. Adjust the seasoning if needed. Keep warm on the side.
For the scallops:
- Warm a large nonstick sauté pan over medium-high heat. Season the scallops with salt and pepper, and sear them, larger side-down in the pan until evenly browned, about 3 minutes. Flip over each scallop and add the butter, rosemary and garlic. Baste the scallops with the butter for another minute and transfer to a paper towel lined-plate.
To serve:
- Warm the pea puree in a small saucepot and add a large spoonful to the center of each plate. Add the petis pois à la française on top of the puree and place the scallops around. Add fingerling potato chips, nasturtium leaves and the plushes of bibb lettuce heart in between each scallop if you wish. Serve warm.
Recipe courtesy of Sylvain Assie, Executive Chef, Café Boulud.
Tags: dinner, Peas, Scallops
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