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

Recipes

Indian spice-roasted chicken with pan gravy and basmati rice

BT Toronto | posted Monday, Dec 2nd, 2013

DSC06116

Indian spice-roasted chicken with pan gravy

Serves 4, generously

Ingredients:

  • 1 3-4 lb Chicken, whole
  • ½ Lemon
  • ½ Onion
  • 1 tsp Canola oil
  • ½ tsp cracked Black Peppercorns
  • ½ tsp Sea Salt
  • 1/3 Cup Unsalted Butter, room temperature
  • 3 cloves Garlic, minced (a microplane or garlic press makes light work of this)
  • ½ tsp Ginger root, minced
  • ½ tsp Chili powder
  • ½ tsp ground Turmeric
  • ½ tsp ground Coriander
  • ½ tsp ground Cumin
  • ½ tsp Garam Masala
  • ¼ tsp Cinnamon
  • ½ Lemon, zested (use a microplane or fine grater)
  • 1 tsp Sea Salt
  • 1 tsp Brown Sugar
  • 1 Onion, cut into 6 wedges
  • 2 Carrots, cut into 2-inch pieces
  • 2 stalks Celery, cut into 2-inch pieces

Method:

  1. Preheat oven to 475°F.  Remove and discard the giblets and excess fat from the chicken cavity.  Sprinkle the cavity with a good pinch of both salt and pepper.  Place the lemon and onion halves inside the chicken cavity.  Tuck the wingtips under the body and tie the end joints of the legs together with kitchen twine (unless your chicken pre-tied).
  2. In a small bowl, use a spoon to combine the softened butter with the flavouring ingredients from the minced garlic through to the brown sugar.  Set aside.
  3. Now for the fun part: it’s time to get to know your chicken a little better… With gloved or ungloved hands (gloves are ideal if you have longer fingernails), wiggle your fingers under the skin covering the breast and leg meat to loosen.  Be careful not to tear the skin.  Use a small teaspoon to spread the flavoured butter mixture under the skin and spread it all over the breast and leg meat.
  4. In the center of a heavy-duty roasting pan, place onion wedges, carrot and celery pieces in a tight cluster.  You are keeping them close together to create a rack for the chicken to roast upon.  Place the chicken on top of the vegetable “rack” for roasting.
  5. Roast the chicken for 20 minutes at 475°F.  Lower the temperature to 350°F and bake for another hour to 1 hour 15 minutes.  The chicken is considered fully cooked when an instant-read thermometer inserted into the thigh reads 185°F.
  6. Transfer the cooked chicken to a cutting board and allow it to rest 10-15 minutes before carving.  Meanwhile, it’s time to make the pan gravy.

Pan gravy

Ingredients:

  • 2 Tbsp All-purpose Flour
  • 2 Cups low sodium Chicken Stock
  • Contents of roasting pan
  • Salt and Pepper, to taste

Method:

  1. Use a wide spoon to skim and discard the excess fat from the chicken drippings.
  2. Once skimmed, place the entire pan (including roasted vegetables) onto the stove covering two burners.  Depending on your stove, one burner may be slightly exposed; ensure that it is the burner furthest away from you.
  3. Over medium-high heat add the flour to the pan and use a whisk to incorporate into the oil.  Continue stirring with whisk for 2 minutes before adding the chicken stock.  Simmer until the pan gravy thickens to the desired consistency.  Strain through a fine mesh sieve, season and enjoy with the roasted chicken.

Note:  This is a basic pan sauce technique that can be applied to many types of proteins.  Keep it in your repertoire!

Basmati rice with carrots and raisins 

DSC06114Ingredients:

  • 2 Cups Basmati rice, rinsed well
  • 2 Tbsp Canola Oil
  • 2 Shallots, chopped
  • 1 Cinnamon stick
  • 1 Star Anise, whole
  • ½ tsp ground Cumin
  • 2 pods Green Cardamom, whole
  • 1 ½ tsp Sea Salt
  • 2 Carrots coarsely grated, approximately 2 cups
  • 1 Cup Golden Raisins
  • 4 ½ Cups Water (be mindful that slightly more/less water may be required)

Method:

  1. In a fine mesh sieve rinse rice under cold water until the water runs clear.  Soak rice in a bowl filled with cold water for at least 15 minutes, up to one hour.  Drain.
  2. In a skillet, heat the canola oil over medium heat.  Add the shallots, cinnamon, star anise, cumin, cardamom and salt; sauté 2 minutes until fragrant.  Add rice and sauté for an additional two minutes to toast the rice.
  3. Add the water and bring to a boil.  Reduce the heat to low and cover the pan with a lid, adjusting the heat so that the liquid is gently bubbling while covered.  After 10 minutes, stir in the carrots and raisins with a fork.  Cover and cook for another 10 minutes.
  4. Fluff the rice with a fork and taste for doneness.  Adjust seasoning according to your taste.  Remove the cinnamon stick, star anise and cardamom pods before plating for service.  The cinnamon stick and star anise may be used to garnish the rice. Enjoy!

Courtesy Camille Moore, @CAMI_cooks

Tags: , , , , , , , , ,

Five easy recipes using tortillas

BT Toronto | posted Friday, Nov 22nd, 2013

DSC05870

Classic chicken fajitas

Serves 2

Ingredients:

  • 1 package chicken breast fillets, halved lengthwise
  • 1/2 tsp (2 mL) each chili powder, cumin, garlic powder and freshly ground black pepper
  • 2 tbsp (30 mL) oil, divided
  • 1/2 red onion, sliced
  • 1/2 each green and red bell pepper, sliced
  • 2 Dempster’s large tortillas, warmed

Method:

  1. Season chicken with chili powder, cumin, garlic powder, pepper and half the oil.
  2. Heat remaining oil in skillet over medium-high heat. Cook chicken until golden and cooked through, about 3-4 minutes per side. Add onions and peppers. Continue cooking until onions are tender crisp, about 5 minutes.
  3. Divide chicken mixture between warmed tortillas. Fold in both edges and roll up to serve.

Turkey and apple wraps

DSC05875Serves 2

Ingredients:

  • 1 (150g) Package Maple Leaf Prime® Fully Cooked and Sliced Turkey Breast
  • 1 tbsp (15 mL) Grainy Dijon mustard
  • 1 tbsp (15 mL) Mayonnaise
  • 1/4 tsp (1 mL) Freshly ground black pepper
  • 2 tbsp (30 mL) Sliced green onion
  • 2 Dempster’s® Ancient Grains Large Tortillas
  • 1 Tart apple, sliced
  • 1 cup (250 mL) Lightly packed arugula

Method:

  1. Toss turkey, mustard, mayonnaise, pepper and green onion together.
  2. Divide turkey mixture between tortillas and top each with sliced apple and arugula. Fold in sides of tortillas and roll up to serve.

Margherita Tortilla Pizza

DSC05859Serves 4

Ingredients:

  • 4 Dempster’s WholeGrains® Ancient Grains Small Tortillas
  • 1 tbsp (15 mL) Olive oil
  • 4 tbsp (60 mL) Olivieri® Olive Oil & Garlic Pesto
  • 2 cups (500 mL) Grated Mozzarella cheese
  • 1-2 Thinly sliced Roma tomatoes
  • ⅓ cup (80 mL) Freshly grated Parmesan or Asiago cheese
  • ¼ cup (60 mL) Fresh basil leaves, torn

Method:

  1. Preheat oven to 425°F (220°C).
  2. Arrange tortillas on two, parchment paper lined baking trays. Brush both sides with olive oil and prick with a fork. Bake in preheated oven for 5-7 minutes per side or until golden brown.
  3. Spread each tortilla with pesto sauce and top with Mozzarella cheese, and sliced tomatoes. Sprinkle with Parmesan or Asiago cheese. Return to the oven and bake until cheese has melted, about 8 minutes. Sprinkle with freshly torn basil leaves.

Mexican tortilla lasagna

DSC05864Serves 4

Ingredients:

  • 1 lb (500 g) Ground beef
  • 1 Onion, diced
  • 2 Cloves garlic, minced
  • 1 (15 oz) Can green enchilada sauce or green salsa
  • 1 cup (250 mL) Salsa
  • 1 (15 oz) Can corn, rinsed and drained
  • 1 cup (250 mL) Canned black beans, rinsed and drained
  • 2 Tomatoes, diced
  • 2 tbsp (30 mL) Chopped fresh cilantro
  • 1 tsp (5 mL) Cumin
  • 1 tsp (5 mL) Lime juice
  • Dash of hot sauce
  • 4 Large Dempster’s®WholeGrains™Ancient Grains Tortillas
  • 4 cups (1 L) Shredded Tex Mex cheese

Method:

  1. Preheat oven to 350˚F (180˚C). Lightly coat an 8” square (2 L) casserole dish with non‑stick cooking spray.
  2. Heat a large skillet over medium‑high heat. Cook beef, breaking up with a wooden spoon or spatula, until lightly browned, about 10 ‑12 minutes. Remove beef from pan with a slotted spoon. Add onion and garlic to same pan and cook until soft and fragrant. Add the next nine ingredients and beef back into the skillet. Simmer 3‑4 minutes.
  3. Spoon a thin layer of the beef mixture on the bottom of the casserole and place tortillas on top, trim to fit a single layer. Spoon 1/3 of the beef mixture over the tortilla and sprinkle with cheese. Repeat layers ending with the beef mixture and the cheese.
  4. Bake in a preheated oven for 30‑40 minutes or until bubbly and heated through. Allow to rest 10 minutes before cutting and serving.

Cajun shrimp soft tacos with lime crema

DSC05867Serves 4 to 6

Ingredients:

  • 1 lb (454 g) 21/25 count shrimp
  • 2 tsp (10 mL) Cajun spice
  • 1 tbsp (15 mL) Olive oil
  • 1 cup (250 mL) Radishes, diced
  • ½ Red onion, thinly sliced
  • ½ Orange pepper, thinly sliced
  • 6 Dempster’s® Original Small Tortillas
  • 1 Tomato, diced
  • 1 cup (250 mL) Guacamole

Lime crema:

  • ½ cup (125 mL) Sour cream
  • 2 tbsp (30 mL) Mayonnaise
  • 1 tbsp (15 mL) Lime juice
  • Dash of hot sauce
  • 1 tsp (5 mL) Cajun spice
  • Salt and pepper

Method:

  1. Toss shrimp with cajun spice.
  2. Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for 4-5 minutes or until just turning pink. Add radishes, onion and peppers and continue to cook for another 2-3 minutes.
  3. Place tortillas on a microwaveable plate and cover with a damp paper towel. Heat tortillas in the microwave using 30-second intervals until they are warmed through.
  4. Assemble tacos by dividing the shrimp mixture evenly between tortillas. Top with tomatoes, guacamole, and lime crema.
  5. For the lime crema, together all of the ingredients and set aside until ready to use.

Courtesy Dempster’s, www.dempsters.ca

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

Stuffed chicken wings

BT Toronto | posted Tuesday, Nov 19th, 2013

DSC05638

Stuffed chicken wings

Ingredients:

  • 12 large chicken wings
  • 8 ounces ground bison
  • ½ bottle of beer
  • ½ cup pistachios, toasted and chopped
  • 1 clove garlic, finely minced
  • ½ teaspoon salt
  • 1 teaspoon fresh thyme, minced
  • 1 tablespoon olive oil
  • Freshly ground black pepper
  • Vegetable oil for deep-frying

Buffalo wing sauce:

  • 8 tablespoons Louisiana hot sauce (Frank’s is the brand used in Buffalo)
  • 8 tablespoons unsalted butter
  • 1 ½ tablespoons white vinegar
  • ¼ teaspoon cayenne pepper
  • 1/8 teaspoon garlic powder
  • ½ teaspoon Worcestershire sauce

Method:

  1. Mix all the ingredients in a saucepan, and over low heat bring to a simmer, stirring occasionally, and then turn off.
  2. After the wings are cooked, transfer to a large mixing bowl. Pour the sauce over the hot wings and toss with a spoon or spatula to completely coat.
  3. Use a small, sharp knife to split the wings from the drums. Cut off the cartilage-covered tips of the wings, then use the tip of knife to gently separate the meat from bone all the way to the joint. Carefully push the flesh down to expose the bones and twist each bone out.
  4. In a medium bowl, combine the bison, salt, garlic, thyme, beer, olive oil and freshly ground black pepper and set aside.
  5. Use a teaspoon to fill each wing with bison mixture, but make sure not to overstuff them or wings will burst when frying.
  6. Heat the oil to 350° in a deep fryer or a very large pot. Fry the wings for 10-12 minutes or until wings are golden brown. Toss liberally in the Buffalo wing sauce. Enjoy.

Courtesy Chef Michael P. Clive, @michaelpclive

Tags: , , , , , ,

Atlanta Falcons-style fried chicken and waffles

BT Toronto | posted Tuesday, Nov 19th, 2013

DSC05642

Atlanta Falcons-style fried chicken and waffles

Ingredients:

  • 1 (3lb) fryer chicken, cut into 8 pieces,
  • 1 cup all purpose flour
  • 1 tablespoon Cajun seasoning
  • Vegetable oil, for frying

Buttermilk waffles:

  • 2 cups all-purpose flour
  • 3 ½ teaspoons baking powder
  • 1 teaspoon sugar
  • ¼ teaspoon salt
  • 2 large eggs
  • 4 tablespoons unsalted butter, melted
  • 1 ½ cups buttermilk
  • ½ bottle beer
  • ½ cup maple syrup

Method:

  1. Heat enough vegetable oil to come about 1-inch up the sides of a large, deep cast iron skillet to 350 degrees F.
  2. Rinse the chicken under cold running water and do not dry; leave wet. In a large sealable bag, combine the flour with the Cajun seasoning. Add the chicken pieces 1 at a time, seal, and shake to coat evenly. Remove and place on a wire rack over a baking sheet and let sit for 5 to 10 minutes.
  3. Carefully add the chicken to the hot oil and fry, turning once, until golden brown and the meat is cooked through, 20 to 30 minutes (the thighs and legs will take longest to cook). Remove and drain on paper towels. Remove the pan from the heat and with a slotted spoon, scoop out any browned bits remaining in the pan and drain on paper towels.
  4. Mix together the beer and maple syrup over low heat for 10 minutes.
  5. Preheat a waffle iron and lightly grease. Into a large bowl, sift the dry ingredients together.
  6. In a clean bowl, beat the eggs. Add the butter and buttermilk and beat to combine. Add the wet ingredients to the dry ingredients, and mix well.
  7. Pour the batter into the hot waffle iron and cook until golden brown and lightly crisp. Remove and if desired, top with a slice of butter, and serve with the chicken and maple syrup.

Courtesy Chef Michael P. Clive, @michaelpclive

Tags: , , , , , , ,

Phyllo pastry stuffed with chicken and leeks

BT Toronto | posted Tuesday, Nov 12th, 2013

DSC05342

Phyllo pastry stuffed with chicken and leeks

Ingredients:

  • 1 roasting chicken, cooked
  • 1 tsp dried oregano
  • Fresh cracked pepper
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 5 cups white button and Cremini mushrooms, quartered
  • Fresh thyme, chopped
  • Pinch of salt
  • ¼ cup white wine
  • 2 tbsp olive oil
  • 1 shallot, minced
  • 2 leeks, white and pale green parts, thinly sliced
  • Pinch of salt
  • 1 cup feta cheese, crumbled

Method:

  1. Remove the skin from the roasting chicken and discard. Remove the meat from the bones and chop into small pieces.  Transfer to a large bowl and season with oregano and fresh cracked pepper. Set aside.
  2. Heat the olive oil and butter in a large saucepan over medium-high heat.  Add the mushrooms, thyme and a pinch of salt.  Once the mushrooms start to release liquid, add the wine. Reduce the heat to medium and cook until the all of the liquid has evaporated.  Remove from heat and transfer to the bowl with the chicken.
  3. Heat the olive oil in the same saucepan over medium heat.  Add the shallot, leeks and pinch of salt.  Cook until the shallots and leeks are soft, about 5 minutes.  Remove from heat and transfer to the bowl with the chicken.  Set aside to cool.
  4. Add the crumbled feta cheese to the cooled filling and mix.  Your filling is now complete and ready to be added to the phyllo pastry.
  5. Melt 1/2 cup butter in a small saucepan over low heat.  Remove from the heat and skim away any foam.  Use only the clarified butter and avoid the white milk solids that have settled on the bottom of the pan.
  6. Gather two of the phyllo sheets and cover the remaining sheets with a damp cloth to avoid drying out.  Lay the two sheets of phyllo along the bottom of a 9-x13-inch (33×23 cm) shallow baking dish.  Allow the sheets to overlap in the center of the pan and the excess to hang over the sides of the pan.  Brush the sheets lightly with some of the melted butter.  Arrange another six sheets of phyllo in the same manner, brushing each sheet with melted butter.  Add the filling and spread it evenly in the pan.
  7. Gather the excess phyllo pastry hanging over the sides of the pan and fold over to enclose the filling.  Brush each layer with melted butter.  Lay the remaining two layers of phyllo pastry on the very top and allow the phyllo to wrinkle and fold to create a ruffled top. Brush with melted butter.  Cover in plastic wrap and refrigerate for 30 minutes.
  8. Remove from the refrigerator and lightly sprinkle the top of the pastry with water.  Place in the middle of a preheated oven and bake at 350°F (180°C) until golden brown and crispy, about 45 minutes.  Cut into serving pieces and serve warm or cold.

Courtesy 3 Greek Sisters

Tags: , , , , , , , ,

Spooky Halloween desserts

BT Toronto | posted Thursday, Oct 31st, 2013

muffinmairoct31-featured

Rich chocolate pudding cake

Makes 10 servings

Ingredients:

Cake Batter:

  • 3/4 cup (175 mL) quinoa flour
  • 1/3 cup (75 mL) granulated sugar
  • 2 tbsp (30 mL) unsweetened natural cocoa powder
  • 1 tsp (5 mL) baking powder
  • 1/3 cup (75 mL) skim milk
  • 1 egg, beaten
  • 2 tbsp (30 mL) canola oil

Topping:

  • 1 cup (250 mL) boiling water
  • 1 cup (250 mL) packed brown sugar
  • 1/3 cup (75 mL) unsweetened natural cocoa powder
  • 2 tsp (10 mL) pure vanilla extract or espresso or coffee.

Method:

  1. Preheat the oven to 350°F (180°C). Line 10 muffin cups with paper liners.
  2. In a medium bowl, stir the flour with the cocoa powder, granulated sugar and baking powder until well combined.
  3. In a separate bowl, whisk the milk with the egg and canola oil. Whisk the wet ingredients into the dry ingredients, just until combined. Divide evenly between the 10 muffin cups.
  4. Whisk the boiling water with sugar, cocoa powder and vanilla, espresso or coffee. Pour carefully and evenly over the batter. Bake for 20 to 24 minutes or until the cake bounces back when lightly touched.
  5. Let cool slightly and serve warm.

lollipopmairoct31-featuredFruit & nut clusters

Makes 12 clusters

Ingredients:

  • 6 oz (170 g) bittersweet chocolate, coarsely chopped – use 70-75% cocoa mass
  • ½ cup (125 mL) quinoa puffs – see sidebar
  • ½ cup (125 mL) dried cranberries
  • ½ cup (125 mL) whole almonds, coarsely chopped

Method:

  1. Line a baking sheet with waxed or parchment paper. OR to make the Cluster Pops use a silicon mini muffin pan.
  2. Place chocolate in medium microwaveable bowl. Microwave on Medium power for 2 minutes (stirring after one minute), until completely melted. Depending on your wattage this could take longer, the trick is to add more time in 5 second intervals. You don’t want to scorch the chocolate. Stir until chocolate has completely melted.
  3. Add puffs, cranberries, and almonds; stir to combine.
  4. Drop 12 equal spoonfuls of the chocolate mixture on prepared baking sheet or into the mini muffin pan. Place stick in the centre and let set.
  5. Let set until firm, approx 30 minutes or place in fridge until firm. Store refrigerated in airtight container. Serve at room temperature. OR when totally set gently remove from the muffin pan and serve.

Gingersnaps

Makes 40 cookies

Ingredients:

  • ½ cup (125 mL) canola oil
  • 1 cup (250 mL) granulated sugar
  • ¼ cup (60 mL) molasses
  • 1 omega-3 egg
  • 1 cup + 2 tbsp (280 mL) quinoa flour
  • ¾ cup (185 mL) brown rice flour
  • 1 tsp (5 mL) baking soda
  • 2 tsp (10 mL) ground ginger
  • 1 Tbsp (15 mL) cinnamon
  • 2 tbsp (30 mL) finely grated fresh ginger

Method:

  1. Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper, set aside.
  2. In a large mixing bowl beat together oil and sugar using either an electric mixer or a wooden spoon and some elbow grease.
  3. Add molasses and egg. Beat until fluffy. (Takes about 2-3 minutes with a mixer and about 5 with a wooden spoon.)
  4. Stir in quinoa and brown rice flours, baking soda, ginger, cinnamon and fresh ginger until the dough comes together.
  5. Scoop out teaspoonfuls onto prepared cookie sheet. Try using a mini scoop for the dough.
  6. Bake for 12-14 minutes or until golden brown. For a chewy Gingersnap bake for 12 minutes, for a crispy one bake for 14 minutes.
  7. Let cool on cookie sheet for 1 minute, remove from parchment paper and let cool completely on a wire rack. Store in air tight container for up to 1 week or freeze for up to 3 months.

Courtesy Mairlyn Smith, www.mairlynsmith.com

Wookie curry in a hurry

BT Toronto | posted Thursday, Oct 31st, 2013

wookie-featured

Wookie curry in a hurry

Serves 4 humans or 1 wookie

Ingredients:

  • 2 tablespoons olive oil
  • 1 onion, sliced thinly
  • 1 red pepper, sliced
  • 2 teaspoons curry powder
  • ½ cup yogurt
  • ¾ cup heavy cream
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tomato, diced
  • 1 rotisserie chicken, pulled of all its meat
  • ¼ cup fresh cilantro, finely chopped
  • 2 cups white rice, cooked

Method:

  1. Heat the oil in a skillet over medium-low heat. Add the onion and peppers, sauté, stirring occasionally, for 10 minutes.
  2. Sprinkle with the curry powder and cook, stirring, for 1 minute.
  3. Add the yogurt and cream and simmer gently for 3 minutes. Stir in the salt, pepper, and tomatoes. Cook for an additional 10 minutes. Remove from heat.
  4. Divide the rice and chicken among individual bowls, spoon the sauce over the top, and sprinkle with the cilantro.

Courtesy Michael P. Clive, www.michaelpclive.com

Tags: , , , ,

Butternut squash done two ways

BT Toronto | posted Wednesday, Oct 30th, 2013

butternutsquashsoup-featured

Butternut squash soup

Yields: serves 6-8

Ingredients:

  • 2 butternut squash peeled and seeded (use one for the soup and save the other for P2)
  • 2 granny smith apples, peeled and cored
  • 2 red onion, peeled
  • 2 tbsps olive oil
  • salt and pepper to coat for roasting and some for seasoning at end
  • 1/2 tsp curry powder
  • 3 cups chicken or vegetable stock

Method:

  1. Cut the butternut squash, onions and apples into 1-inch cubes (approximately the same size so they cook in the same time).
  2. Place the cut squash, onions and apples on a sheet pan and coat with the olive oil and salt and pepper.
  3. Roast in the oven at 400 degrees for 20 minutes or until soft, do not burn.
  4. In a large Dutch oven or soup pot on top of the stove, add the half of the roasted butternut squash (reserve the balance for Produce 2) onions and apples, and then add the broth.
  5. Bring to a boil. Turn down to low and then mash all the vegetables with the broth together. You can use an immersion blender or a food processor till fully processed and the consistency you like.
  6. Add the curry powder and check for seasoning and add more salt and pepper if needed, serve immediately.

butternuthummus-featuredButternut squash hummus

Serves 4

Ingredients:

  • Half of the remaining Roasted Butternut Squash from Cook Once

Method:

  1. Add roasted squash at room temperature or from the fridge to your basic hummus recipe and enjoy a sweeter variation. Squash is also a great immune booster so a wonderful alternative to regular root vegetables. See our Humble Hummus recipe.

Courtesy Marlene MacPherson, www.rogerstv.com/marlenesharvest

Tags: , , , , , , , , ,
Page 29 of 34« First...1020...2728293031...Last »