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Recipes

Seattle-smoked salmon tartar

BT Toronto | posted Thursday, Jan 30th, 2014

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Seattle-smoked salmon tartar

Ingredients:

  • 4 ounces smoked salmon, finely chopped
  • 3 tablespoons finely chopped red onion
  • 1 tablespoon capers, finely chopped
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • freshly ground black pepper to taste
  • 2 teaspoons chopped fresh dill
  • 20 slices English cucumber

Method:

  1. Place the first 8 ingredients in a bowl and gently mix to combine.
  2. Use a small spoon or melon baller to scoop out some of the centre portion of each cucumber slice.
  3. Mound 2 tsp of the salmon tartar in the centre of each cucumber slice. Arrange these bites on a serving tray.
  4. Cover and store in the fridge until ready to serve. Can be made several hours in advance of serving.

Courtesy Chef Michael P. Clive, @michaelpclive

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Rose Reisman’s miniature lasagnas

BT Toronto | posted Friday, Jan 10th, 2014

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Rose Reisman’s miniature lasagnas

Makes 6 servings

Preparation time 20 minutes 

Cooking time 40 minutes 

Ingredients:

Sauce

  • 1 tsp (5 mL) vegetable oil
  • 1 cup (250 mL) diced onions
  • 1½ tsp (7.5 mL) crushed garlic
  • 6 oz (175 g) lean ground beef
  • 1 tsp (5 mL) dried basil
  • 1 bay leaf
  • pinch of salt and pepper
  • 1¾ cups (435 mL) homemade or store-bought tomato sauce

Cheese mixture

  • 1 cup (250 mL) reduced-fat ricotta cheese (8 oz/250 g)
  • ½ cup (125 mL) grated
  • part-skim mozzarella cheese (1½ oz/45 g)
  • 1⁄3 cup (80 mL) grated Parmesan cheese (1¼ oz/40 g)
  • 1 egg
  • 3 Tbsp (45 mL) 2% milk
  • pinch of salt and pepper

Lasagnas

  • 36 small wonton sheets
  • 1⁄3 cup (80 mL) grated part-skim mozzarella cheese (1 oz/30 g)
  • chopped fresh basil or parsley

Method:

  1. Preheat the oven to 375°F (190°C). Spray a 12-cup muffin tin with vegetable oil.
  2. To make the sauce In a saucepan, add oil and sauté onions and garlic for 5 minutes. Add the beef, basil, bay leaf and salt and pepper and sauté just until beef is cooked, breaking up with the back of a wooden spoon. Add the tomato sauce, cover and simmer for 15 minutes. Set aside.
  3. To make the cheese mixture Combine the ricotta, mozzarella and Parmesan cheeses, egg, milk and salt and pepper in a bowl.
  4. To assemble the lasagnas Place two wonton sheets into the bottom of each muffin cup, overlapping to cover the entire surface. Add half the cheese mixture overtop of the wontons. Then add half the sauce.
  5. Place the last 12 wonton sheets overtop, pressing down gently. Add the remaining cheese mixture and sauce and sprinkle with the mozzarella cheese.
  6. Bake for 20 to 25 minutes until wontons are crisp. Let cool for 10 minutes, then remove carefully with a knife. Garnish with basil.

Source: The Best of Rose Reisman (Whitecap Books), Rose Reismanwww.rosereisman.com

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Kale and kidney beans with sundried tomatoes and walnuts

BT Toronto | posted Thursday, Jan 9th, 2014

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A delicious use of kale, a super-veggie, and walnuts, which are rich in healthy oils. Serve this Italian dish with rice.

Kale and kidney beans with sundried tomatoes and walnuts

Makes 4 servings

Time: 30 minutes

Ingredients:

  • 1 Tbsp (15 mL) first cold pressed extra virgin olive oil
  • 1 large white onion, chopped
  • 1 can (19 oz/540 mL) red kidney beans, drained and rinsed
  • 6 large kale leaves, torn up
  • 5 sun-dried tomatoes, roughly chopped
  • 1/4 cup (60 mL) chopped walnuts
  • 4–5 Tbsp (60–75 mL) balsamic vinegar
  • sea salt and pepper (for Heart Disease use sodium substitute)

Method:

  1. In a frying pan over medium heat, heat the oil and sauté the onion until tender, about 25 minutes.
  2. Add the beans, kale, sun-dried tomatoes, walnuts, vinegar, and sea salt and pepper to taste and heat through, stirring, for about 5 minutes.

Courtesy Linda Woolven, author, The All New Vegetarian Passport

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Chard and pomegranate salad

BT Toronto | posted Thursday, Jan 9th, 2014

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This one comes from the ancient land of Persia and features the pomegranate, a fruit rich in healthy nutrients.

Chard and pomegranate salad

Makes 4 servings

Time:  5 minutes

Ingredients:

  • 4 cups (1 L) red and green chard, bite-size pieces
  • 1 large red bell pepper, cut into thin strips (optional; omit for Rheumatoid Arthritis)
  • 1/4 cup (60 mL) grated carrot
  • 1/4 cup (60 mL) fresh pomegranate seeds
  • 2 Tbsp (30 mL) pomegranate juice
  • 1 Tbsp (15 mL) first cold pressed extra virgin olive oil
  • 1/4 tsp (1 mL) honey (optional; omit for Candida, Diabetes, Vegan Diet)
  • sea salt and pepper (for Heart Disease use sodium substitute)

Method:

  1. Place the three veggies in a large serving bowl in the order listed.
  2. Scatter the pomegranate seeds overtop.
  3. Mix together the pomegranate juice, olive oil, honey (if using), and sea salt and pepper to taste.
  4. Pour over the salad.

Courtesy Linda Woolven, author, The All New Vegetarian Passport 

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Potato and chickpea roti

BT Toronto | posted Thursday, Jan 9th, 2014

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Potato and chickpea roti

Makes 5–6 rotis

Time: about 30 minutes

Ingredients:

  • 2 medium-size potatoes, peeled and diced
  • 1/2 white onion, sliced
  • 1 can (19 oz/540 mL) chickpeas, drained and rinsed
  • 1 cup (250 mL) mango or apple juice
  • 3–4 Tbsp (45–60 mL) garlic chili hot sauce
  • 3–4 tsp (15–20 mL) curry powder
  • 1 cup (250 mL) chopped greens
  • whole-wheat tortillas (for use brown-rice tortillas)

Method:

  1. In a pot, place the potatoes and onion and just enough water to cover. Bring to a boil and cover.
  2. Reduce the heat to medium-low and cook for about 15 minutes.
  3. Reduce the heat further to low and add the chickpeas, juice, garlic chili hot sauce and curry powder and cook for about 10 minutes, partially covered, stirring now and then.
  4. Add the greens and cook, stirring now and then, for another 5 minutes.
  5. Place some of this mixture in a tortilla and roll it up. Serve hot or cold.

Courtesy Linda Woolven, author, The All New Vegetarian Passport

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Spicy chocolate pop ‘em balls

BT Toronto | posted Thursday, Jan 9th, 2014

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Spicy and good. The antioxidant-rich cocoa powder and the heart-friendly cayenne give these balls quite a health punch for a dessert. And they are rich in almonds, too.

Spicy chocolate pop ‘em balls

Makes about 10 balls

Time 10 to 15 minutes

Ingredients:

  • 1 cup (250 mL) pitted dried dates
  • 1/2 cup (125 mL) whole almonds
  • 1/2 cup (125 mL) shredded unsweetened coconut
  • 1 tsp (5 mL) pure cocoa powder
  • 1/4 tsp (1 mL) cayenne pepper
  • apple juice as needed

Method:

  1. Place the dates, almonds, coconut, cocoa powder and cayenne pepper in a food processor, and blend until fairly smooth.
  2. Add just enough apple juice to make everything stick together. Form into balls, using 1 to 2 tbsp (15–30 mL) of mix for each. Allow to harden in the fridge.

Courtesy Linda Woolven, author, The All New Vegetarian Passport

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Raw Reset: Start your day with raw food

BT Toronto | posted Wednesday, Jan 8th, 2014

Almond milk

Ingredients:

  • 1 C Almonds, soaked at least 6 hours
  • 4 C water
  • 2 dates
  • 2 t vanilla

Method:

Drain almonds from soaking water. Add to blender with water, dates and vanilla. Process for 2 minutes. Strain through nutmilk bag. You can save the remaining pulp, dehydrate it and use it as flour for other recipes. ALTERNATIVE: 4 Cups water & 2 T raw nut butter

Chia seed pudding for one

Ingredients:

  • 1 cup fresh almond milk or coconut milk
  • 3 tbsp chia seeds
  • 1 banana mashed (keep 3 slices for garnish)
  • 1 tsp vanilla
  • pinch salt

Method:

Combine all ingredients in a large bowl and mix well. Let sit for at least 30 minutes to an hour and then mix again. Serve in a glass dish with sliced banana and sprinkle with cinnamon. Serve with a side on tropical fruit.

Green powder smoothie for one

Ingredients:

  • ½ cup coconut water
  • 2-3 Frozen Bananas (very frozen) chopped up
  • ½ cup another frozen tropical fruit (mango, peaches, pineapple or berries)
  • 5 leaves of kale or lettuce
  • 2 Tbsp fresh cilantro (4-5 sprigs)
  • 1 Tbsp maca
  • 1 tsp bee pollen
  • 1 tsp spirulina

Raw oatmeal

Ingredients:

  • ½ C raw oats
  • ½ C almond or coconut milk
  • ¼ raisins
  • 1 apple, shredded
  • 1 banana mashed

*Coconut flakes to garnish

Method:

  1. Mash banana well in bowl
  2. Add in remaining ingredients, stirring well. Let sit and garnish with coconut before serving.

Courtesy Meghan Pearson, www.meghanpearson.cawww.haciendadelsolcr.com

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Vanilla-eggnog cheesecake

BT Toronto | posted Wednesday, Dec 4th, 2013

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Vanilla-eggnog cheesecake

Ingredients:

  • 1-1/4 cups Honey Maid Graham Crumbs
  • 1/4 cup butter, melted
  • 3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
  • 3/4 cupplus
  • 2 Tbsp. sugar, divided
  • 1 vanilla bean, split lengthwise
  • 2 Tbsp. flour
  • 1/2 tsp. ground nutmeg, divided
  • 1/4 cup rum
  • 3 eggs
  • 1/2 cup whipping cream

Method:

  1. Heat oven to 350ºF.
  2. Mix graham crumbs and butter; press onto bottom of 9-inch springform pan.
  3. Beat cream cheese and 3/4 cup sugar in large bowl with mixer until blended. Scrape inside of vanilla bean into batter; discard pod. Add flour and 1/4 tsp. nutmeg to cream cheese mixture; mix well. Blend in rum. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  4. Bake 40 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
  5. Beat cream and remaining sugar in small bowl with mixer on high speed until stiff peaks form. Use to garnish cheesecake. Sprinkle with remaining nutmeg.

Courtesy Philadelphia Cream Cheese, www.phillycanada.com

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