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Recipes

A healthy twist on the classic burger

BT Toronto | posted Friday, May 2nd, 2014

While the origin of the hamburger is attributed to Hamburg Germany, Canadians have adopted it as their own and Toronto is in the middle of a burger war. Whether it’s an opulent $100 Kobe creation or a cost-effective cut of street meat, locals are devouring beef patties between two buns in mass quantities.

Cher Corbin offers his take on an all-Canadian burger by keeping the meat lean and adding fresh toppings. He substitutes a creamy black bean hummus for cheese and with all that flavour we promise you won’t miss the bacon!

Healthy twists on the classic burger

Yield 6 servings

Ingredients:

  • 1 ½ lbs. extra lean ground beef
  • 1 small shallot- minced
  • 2 cloves garlic minced
  • ½ tsp. chopped fresh thyme
  • ½ tsp. chopped fresh rosemary
  • ¼ cup BBQ sauce – recipe below
  • salt and pepper to taste
  • ½ head iceberg lettuce- cut into 6 small wedges
  • 6 slices of Beef Steak Tomato
  • 3 large whole wheat Kaiser Rolls-sliced in half

Method:

  1. Combine in mixer, form patties, and grill.

Black Bean Hummus topping

  • 1 ½ cup drained, rinsed & cooked black beans
  • 2 cloves garlic minced
  • ¼ cup chopped fresh cilantro
  • ½ tsp. ground cumin
  • pinch cayenne pepper
  • juice from 1 lime
  • pinch of sea salt

Black Bean Hummus method

  1. Combine all of the ingredients into a small food processor and pulse lightly to incorporate all of the flavors and to form a thick hummus.

Tangy BBQ sauce ingredients

  • ½ cup minced fresh onion 3 cloves garlic- minced
  • ½ cup ketchup ½ cup tinned tomato sauce
  • ½ cup brown sugar 2 tbsp. molasses
  • ¼ cup red wine vinegar ¼ tsp. cayenne pepper
  • ½ tsp. salt ½ tsp. paprika
  • ½ tsp. chili powder ¼ tsp. cracked black pepper
  • ½ tbsp. Tabasco pepper sauce ½ cup low sodium veg or chicken broth

BBQ sauce method

  1. Combine all of the ingredients for the BBQ sauce into a small saucepan and bring to a boil. Reduce the heat to a low simmer and continue to cook the sauce for 20-30 minutes, be sure to stir periodically and not over heat or burn the sauce.

Courtesy Corbin Tomaszeski, @ChefCorbin

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Vikram Vij’s Indian salmon and potato cakes

BT Toronto | posted Tuesday, Apr 29th, 2014

Vikram Vij’s Indian salmon and potato cakes

Ingredients:

  • 1 Tbsp coriander seeds
  • 1 egg
  • 1 lb fresh, wild salmon
  • a little over ½ lb russet potatoes, boiled and mashed (about 1 potato)
  • ¼ lb boiled yams, mashed (about 1 yam)
  • 3 Tbsp all-purpose flour
  • ⅓ cup finely chopped onions
  • 1 Tbsp finely chopped jalapeño peppers
  • ¼ to ½ cup chopped cilantro
  • 1 ½ Tbsp garam masala or 1 Tbsp ground cumin
  • ½ tsp ajwain seeds
  • 1 Tbsp salt
  • ½ cup canola oil for frying pan

Method:

  1. Lightly pound coriander seeds in a mortar or on a plate with a heavy spoon. (You just want to break the seeds in half.) Set aside.
  2. Beat eggs in a small bowl.
  3. Bring a large pot of water to a boil. Immerse salmon and cook for 5 minutes. Remove from the heat, drain and allow salmon to cool. Peel off the skin.
  4. Thoroughly combine all ingredients except the oil in a large mixing bowl. With your hands, form round cakes about 2 inches in diameter and 1 inch thick. Set them on a baking tray.
  5. Heat 1 Tbsp of the oil in a shallow nonstick frying pan on high heat. Once the oil is hot, reduce the heat to medium so that the cakes don’t stick to the bottom of the pan or burn. Place 2 cakes in the pan and cook for 2 to 3 minutes. Turn cakes over and cook for another 2 to 3 minutes.The cakes should be brown and crispy on both sides.
  6. Repeat, using 1 Tbsp of oil for 2 cakes, until all cakes are cooked. Serve cakes as they cook or keep cooked cakes warm on a plate in the oven while the remaining ones are cooking.

Courtesy Vikram Vij, www.vijs.ca

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Sweet potato and chorizo hash with fried egg

BT Toronto | posted Monday, Apr 21st, 2014

Turn last night’s dinner into a delicious breakfast hash!

Sweet potato and chorizo hash with fried egg

Ingredients:

  • 3 tablespoons olive oil
  • 2 sweet potato halves, cooked and diced
  • 125 grams dry-cured spicy chorizo sausage, diced
  • ¼ teaspoon salt
  • 2 eggs
  • 1 large green onion, thinly sliced (about 2 tablespoons)
  • ¼ cup salsa

Method:

  1. Heat 2 tablespoons butter in a large non-stick frying pan over medium heat. Add sweet potatoes, and spread in even layer. Cook without stirring until sweet potatoes start to brown, about 5 minutes. Stir potatoes, adding in chorizo, and salt; cook for 5 minutes. Set aside.
  2. Meanwhile, heat a small non-stick frying pan over medium heat. Add 1 tablespoon butter, crack in 2 eggs and cover for 1 minute. Remove from heat and keep covered for 3 minutes, or until desired doneness.
  3. Split sweet potato hash into two bowls, and top each with a fried egg. Season with salt and pepper and serve with salsa.

Courtesy Kary Osmond, www.karyosmond.com

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Sweet potatoes with chorizo and sour cream

BT Toronto | posted Monday, Apr 21st, 2014

Sweet potatoes go very well with chorizo sausage, cilantro, and sour cream. This recipe is very easy and if you were to pair it with a simple salad, makes for a quick weeknight meal.

Sweet potatoes with chorizo and sour cream

Ingredients:

  • 2 large sweet potatoes, sliced in half lengthwise
  • Olive oil
  • Salt
  • 250 grams dry-cured spicy chorizo sausage, diced
  • ½ cup sour cream
  • ¼ cup finely chopped fresh cilantro

Method:

  1. Preheat oven to 400°F.
  2. Brush cut side of sweet potatoes with olive oil and season with a pinch of salt. Place cut side down on parchment lined baking sheet. Bake until tender, about 40 minutes.
  3. About 10 minutes before the sweet potatoes are done roasting; heat a frying pan over medium-low heat. Add chorizo, cook and stir for 10 minutes.
  4. Top each sweet potato half with chorizo, sour cream, and cilantro. Serve immediately.

Kary’s Tips:

  • A sweet potato has finished cooking when you are able to insert the tip of small knife into the thickest part of the potato and it slides in with no resistance.
  • Green onion can be substituted for cilantro as a garnish.
  • Dry-cured spicy chorizo sausage is found at the deli counter at the grocery store, usually next to the salami.

Courtesy Kary Osmond, www.karyosmond.com

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Dried fruit compote

BT Toronto | posted Friday, Apr 11th, 2014

Dried fruit compote

Makes – 3 cups (750 mL) dried fruit and 1 cup (250 mL) juice

Serves – 6 – ½ cup (125 mL) per serving

Ingredients:

  • 2 cups (500 mL) Tropicana® Orange Creations 100% Orange and Grapefruit Juice ™
  • 20 prunes
  • 20 PC® Dried Apricots
  • ½ cup (125 mL) PC® Dried Cranberries
  • 4 cinnamon sticks

Method:

  1. In a medium pot stir all the juice, prunes, apricots and dried cranberries together. Submerge cinnamon sticks.
  2. Bring to the boil, cover, reduce the heat to low and simmer for 10 min. Remove from heat and let sit for 20 minutes.
  3. Store in the fridge for up to 1 week.

Courtesy Mairlyn Smith, www.mairlynsmith.com

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Oats and blueberry dessert

BT Toronto | posted Friday, Apr 11th, 2014

Heart healthy and totally yummy these scoops of blueberry and oat love are great served warm or cold. They are a wee bit tart and a wee bit sweet, my favourite dessert combination. You will have to serve this in small bowls or on a plate, they aren’t an eating out of hand dessert.

Oats and blueberry dessert

Tip: Make the blueberry filling at least an hour before and let it cool in the fridge.

Blueberry filling ingredients:

  • 4 cups (1L) PC® Canadian Wild Blueberries
  • ¼ cup + 2 tbsp (90 mL) Tropicana® Creations 100% Orange and Tangerine Juice, divided
  • ¼ cup (60 mL) white granulated sugar
  • 2 tbsp (30 mL) cornstarch

Base ingredients:

  • 3 cups (750 mL) Quaker® Large Oat Flakes, divided
  • ½ cup (125 mL) Quaker® Oat Bran
  • 1 cup (250 mL) packed brown sugar
  • 1 ½ tsp (7 mL) ground cinnamon
  • ½ cup + 1 tbsp (135 mL) PC® Cold-Pressed Extra-Virgin Olive Oil
  • 2 cups (500 mL) blueberry filling

Method:

  1. For the blueberry filling: In a large saucepan over high heat bring the blueberries, ¼ cup (60 mL) juice, and sugar to a boil. Reduce to medium and gently boil, stirring occasionally for 10-15 minutes, or until the berries have popped, the mixture has thickened and has reduced by half.
  2. In a small bowl mix together corn starch and 2 tbsp (30 mL) reserved juice. Add to the hot sauce, bring back to the boil and stir until the sauce has thickened and is shiny. You should only end up with about 2 cups (500 mL) If you have a lot more than that (and I’m really hoping you don’t), use it to top some yogurt but don’t add it to the squares they will become too soggy.
  3. Pour the 2 cups (500 mL) into a container, cover and cool in the fridge for at least 1 hour before continuing on with the recipe.
  4. One hour later – at least – Preheat the oven to 350°F (180°C). Line an 8-inch (2-L) metal pan with parchment paper.
  5. For the Base: In a food processor whirl 1 cup (250 mL) of the large flake oats until they resemble flour, it takes about 1-2 minutes.
  6. Add oat bran and pulse for 10 seconds. Add brown sugar, cinnamon and oil. Pulse until it looks like wet sand.
  7. Add the rest of the oat flakes and gently pulse until mixed together and you can still recognize the large oat flakes.
  8. Pour half of this into the bottom of the pan and firmly pat down. Pour in the entire Blueberry Filling and spread evenly, leaving a tiny edge of bottom crust showing.  Spoon the rest of the oat mixture over top, and gently even out. Lightly press down.
  9. Bake for 40-50 minutes or until golden brown. Cool.
  10. To serve using a large spoon and scoop out 1/16 as a serving into a small bowl or a small plate.

Courtesy Mairlyn Smith, www.mairlynsmith.com

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Corned beef chowder

BT Toronto | posted Monday, Mar 10th, 2014

This hearty soup is featured on the Fionn MacCool’s Irish Menu available at all Fionn MacCool’s locations until March 23.

Corned beef chowder

Ingredients:

  • 1 tbsp – Peanut or grape seed oil
  • 1 Vidalia onion, peeled and julienned
  • 1 tbsp – Garlic, minced
  • Salt and pepper
  • 1 tsp – Caraway seeds
  • 2 tbsp – White wine
  • 2 cups – Chicken or vegetable stock
  • 1 cup – Milk
  • 4 cups – Heavy cream
  • 1 cup – Corned beef, chopped
  • ½ cup – Sauerkraut

Method:

  1. Heat oil in saucepan on medium heat. Add onions and garlic and sauté for 2 to 3 minutes.
  2. Add caraway seeds and continue sautéing for another 30 seconds.
  3. Add white wine and simmer for 2 minutes.
  4. Add stock, milk, cream and sauerkraut. Bring to a boil and simmer for 10 minutes.
  5. Add chopped corned beef and continue to simmer.
  6. Season with salt and pepper to taste (adjust amount depending on how salty your corned beef is).
  7. If you like thicker chowder, mix a little cornstarch and water together and whisk into simmering soup.
  8. Ladle chowder into bowls and top with a little horseradish, croutons and green onion.

Courtesy Chef Bryan Jurek, www.fionnmaccools.com

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Denver bison balls with BBQ sauce

BT Toronto | posted Thursday, Jan 30th, 2014

Denver bison balls with BBQ sauce

Ingredients:

  • 2 lbs. ground bison
  • 1 14.5-oz can diced tomatoes
  • 1 6-oz can tomato paste
  • 3 garlic cloves (finely diced)
  • 1 large yellow onion (chopped)
  • 1 cup water
  • 1 tablespoon coconut oil
  • 2 tablespoons fresh thyme (finely chopped)
  • 4 teaspoons cumin (divided)
  • 2 teaspoons sea salt (divided)

For sauce:

  • 2 Tbsp (30 mL) olive oil
  • ½ onion, chopped
  • 2 cloves garlic, minced
  • ½ cup (125 mL) grapefruit juice
  • 1 cup (250 mL) low-sodium tomato paste
  • ¼ cup (50 mL) red wine vinegar
  • 12 Natural Delights Medjool Dates, pitted and coarsely chopped
  • ½ cup (250 mL) brown sugar
  • 1 tsp (5 mL) ground cumin
  • 1 tsp (5 mL) ground coriander
  • 1 tsp (5 mL) ground cinnamon
  • 1 tsp (5 mL) each salt and ground black pepper

Method:

  1. In one of your mixing bowls, mix together 2 teaspoons cumin, 1 tablespoon paprika, ¼ teaspoon black pepper, 1 teaspoon sea salt and 2 tablespoons thyme. Once spices have been well combined, add in your ground bison.
  2. Using clean hands, grab about 2 tablespoons of bison mixture, roll into a ball and place on large plate. Repeat this step until all bison meat is gone (should yield 12 meatballs).
  3. Place large skillet under medium heat and add a tablespoon of coconut oil. Once coconut oil has melted, add in onions. Sauté for about 5 minutes; be sure to stir occasionally with wooden spoon.
  4. Add in garlic, 2 teaspoons paprika, 2 teaspoons cumin, 1-teaspoon sea salt, ¼ teaspoon black pepper, and stir until these have combined well with your onions (about 20 seconds).
  5. Add in diced tomatoes, tomato paste and water to your skillet; bring to a boil.
  6. Reduce heat so that sauce is simmering, and place meatballs in skillet. Cover with a lid and let cook for about 40 minutes.
  7. Once the 40 minutes have passed, remove lid and cook for another 20 minutes. Sauce will thicken this way.
  8. Serve meatballs with chopped roasted pistachios!

For sauce:

  1. Heat oil in a large saucepan set over medium-high heat. Add onions and garlic and sauté for 3-4 minutes.
  2. Add the remaining ingredients and let simmer for 15 minutes.
  3. Using a blender or immersion blender, purée mixture then simmer for an additional 10 minutes.
  4. Baste chicken or ribs using the sauce. Keep refrigerated for up to 10 days.
  5. Makes 2 ½ cups (625 mL) of sauce.

Courtesy Chef Michael P. Clive, @michaelpclive

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