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Recipes

Steak with fruit kabobs

BT Toronto | posted Monday, Oct 28th, 2013

Steak with fruit kabobs

Ingredients:

  • 1 1 lb. beef sirloin into inch cubes
  • 1 medium granny smith apple into eight cubes
  • 1 medium orange into 8 cubes
  • steam sauce
  • 1/4 cup lime juice
  • 1 jalapeno
  • 2 tbsp. honey
  • 1/4 cup cilantro

Method:

  1. Marinate everything but the plum for 20 minutes. Turn steak to coat
  2. Close bag securely and marinate in refrigerator for 20 minutes, turning occasionally
  3. Cover and reserve remaining marinade in refrigerator
  4. Place on wooden skewers and place on the grill
  5. Serve with salad or rice

Courtesy Rob Rainford

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Grilled pork tenderloin

BT Toronto | posted Monday, Oct 28th, 2013

Grilled pork tenderloin

Ingredients:

  • 2 tbsp Jamaican jerk spice paste
  • 1 pork tenderloin
  • 1 mango peeled and finely chopped
  • 1/2 cup each of finely chopped red pepper and celery
  • 1/4 cup each of finely chopped green onion and coriander leaves
  • 2 tbsp lime juice
  • 1 tbsp canola oil
  • 1 tsp honey
  • 1/4 each of salt and pepper
  • Lime wedges

Method:

  1. Brush the jerk paste all over the tenderloin. Marinate at room temperature for 30 minutes or in the refrigerator for up to 24 hours
  2. Meanwhile, toss the mango with the red pepper, celery, green onion, coriander, lime juice, oil, honey, salt and pepper and set aside
  3. Lightly grease the grill and cook
  4. Transfer to a cutting board and tent with foil. Let it rest for five minutes and serve with mango chutney

Courtesy Rob Rainford

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The Perfect Sandwich Duo: Roasted chicken & Grilled portobello mushroom

BT Toronto | posted Thursday, Oct 17th, 2013

Roast chicken with pear & brie sandwich

Serves 1

Prep Time: 10 min; Total Time: 10 min

Ingredients:

  • 2 slices Dempster’s Healthy Way Double My Fibre!
  • 2 tsp (10 mL) prepared caramelized onion jam
  • 1 tsp (5 mL) dijon mustard
  • ¼ cup (60 mL) mixed salad greens
  • 3 thin slices bartlett pear
  • 2 thin slices of brie cheese
  • 1 boneless skinless chicken breast, cooked and sliced

Method:

  1. Spread one slice of bread with caramelized onion jam and Dijon mustard.
  2. Top with mixed greens, pear, Brie cheese, chicken and remaining bread slice to form sandwich.

Grilled portobello mushroom with pesto aioli sandwich

Serves 1

Prep Time: 5 min; Cook Time: 10 min; Total Time: 15 min

Ingredients:

  • 2 slices Dempster’s Healthy Way Say No to Fat & Sugar!
  • 1 tsp (5 mL) prepared pesto
  • 2 tsp (10 mL) reduced fat mayonnaise
  • ¼ tsp (1.25 mL) Dijon mustard
  • 1 medium Portobello mushroom, cut into thick slices
  • 1 tsp (5 mL) Olive oil
  • 1/3 cup (80 mL) Shredded purple cabbage
  • 1 tbsp (15 mL) Packed alfalfa sprouts

Method:

  1. Preheat grill to medium heat.
  2. Mix together pesto, mayonnaise and mustard, set aside.
  3. Toss mushroom slices with oil. Place on grill and cook for 5 minutes per.
  4. Spread pesto aioli over one slice of bread.
  5. Top with cabbage, mushroom, alfalfa sprouts, and remaining bread slice to form sandwich.

Courtesy Mairlyn Smith, www.mairlynsmith.com

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Butternut sqaush soup

BT Toronto | posted Wednesday, Oct 9th, 2013

Butternut sqaush soup

Yield 4 litres

Ingredients:

  • Butternut squash, peeled & cut into 2” cubes – 2.5 lb
  • Onion, julienne – ¾ lb
  • Ginger, peeled & sliced thin – 1 oz
  • Chicken stock – 2.5 L
  • Salt & Pepper – to taste
  • 35% cream – 1 Cup
  • Pure Maple Syrup – 2 Tbsp

Method:

  1. Heat a large stainless steel sauce pot over medium heat.
  2. Melt butter until foaming, add onions and ginger and sweat until translucent – no colour.
  3. Add squash and gently sweat for 3-5 minutes.
  4. Add chicken stock and bring to a boil, reduce heat and simmer for 20-30 minutes until squash is fully tender.
  5. While soup is cooking, carefully cut the top of the mini pumpkins as if you were going to carve it (so you can put the lid back on).  Hollow out the inside with a spoon and ensure it’s clean.
  6. Puree soup with immersion blender or in batches using stand blender, and pass through a fine sieve.
  7. Season the soup with salt and pepper.
  8. Just before serving whip the cream to stiff peak and fold in the maple syrup.
  9. Ladle the soup into the mini pumpkin bowls and top with a dollop of maple cream.

Courtesy Chef Graham Pelley, www.e11even.ca

Brussel sprout cups

BT Toronto | posted Wednesday, Oct 9th, 2013

Brussel sprout cups

Yields 24 pieces

Ingredients:

  • Brussels Sprouts, shredded  – ½ lb
  • Brussles Sprout Cups – blanched 36 pcs (outer leaves of large sprouts)
  • Butter – 1oz
  • Bacon, diced – 3oz
  • Shallots, minced – 2oz
  • Garlic, chopped – 1oz
  • White wine – ¼ Cup
  • 35% cream – ½ Cup
  • Truffle paste – 1 tbsp
  • Salt & pepper – to taste

Method:

  1. Heat a stainless steel sauce pan over medium heat.
  2. Melt butter until foaming, add bacon and render.
  3. Add shallots and garlic, sauté until translucent.
  4. Deglaze with white wine, reduce wine by half.
  5. Add cream and truffle paste, reduce for 2-3 minutes.
  6. Add in shredded brussel sprouts and cook in cream until tender and sauce has thickened – 2-3 minutes.
  7. While sauce is reducing begin laying out the blanched brussel sprout cups in stacks of two.
  8. When shredded sprouts are finished in the sauce, carefully spoon them into the cups, serve immediately.

Courtesy Chef Graham Pelley, www.e11even.ca

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Turkey dinner spoons

BT Toronto | posted Wednesday, Oct 9th, 2013

Turkey dinner spoons

Yields 24 pieces

Ingredients:

  • Stuffing – 1 cup
  • Pulled Turkey Meat – 1 cup
  • Peas – ¼ cup
  • Cranberry Sauce – 12 teaspoons
  • Gravy – 16 fl. Oz
  • Sage – ½ bunch chiffonade

Method:

  1. Pre heat oven to 375°F
  2. Wrap stuffing in tin foil or place in a covered casserole and heat in the oven for 8-10 minutes, until hot.
  3. Meanwhile, in a small sauce pot, bring gravy to a boil over medium heat.  Reduce to a simmer and add pulled turkey meat.  Cook for 3-5 minutes on low until turkey is heated through.
  4. Add peas and continue cooking for another 2 minutes until peas are hot.
  5. Remove stuffing from oven and place a small amount onto the Chinese spoons, then add a small portion of turkey, a few peas.
  6. Top with cranberry sauce and chiffonade of sage, serve immediately.

Courtesy Chef Graham Pelley, www.e11even.ca

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Mini chocolate banana flax cakes

BT Toronto | posted Monday, Oct 7th, 2013

These cakes are soft and dense and have a wonderful rich, dark chocolate flavor, with none of the hidden ingredients or unhealthy fats of traditional desserts.

Mini chocolate banana flax cakes

Makes 6 small cakes

Ingredients:

  • One 1⁄2-cup (125 mL) ramekin, lined with plastic wrap
  • 1 1⁄2 cups chopped bananas
  • 1⁄2 cup raw agave nectar
  • 2⁄3 cup raw cacao powder
  • Dash raw vanilla extract
  • 1 3⁄4 cups ground flax seeds

Method:

  1. In a food processor fitted with the metal blade, combine bananas, agave nectar, cacao powder and vanilla. Process until smooth, stopping motor to scrape down sides of work bowl as necessary. Transfer to a bowl.
  2. Add ground flax seeds and mix well. Cover and set aside for 10 minutes to allow seeds to absorb the liquid and swell.
  3. Using a 1⁄2-cup (125 mL) measure, scoop mixture into prepared ramekin and, using your fingers, gently press to distribute evenly. Turn ramekin over onto a serving plate and tap on the bottom to release cake. Repeat until all of the mixture has been used. Serve immediately or cover and refrigerate for up to 3 days.

Courtesy Robert Rose Inc., www.robertrose.ca 

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Angel hair beets and greens

BT Toronto | posted Monday, Oct 7th, 2013

This is a simple way to enjoy a delicious raw pasta dish, using fresh beets.

Angel hair beets and greens

Makes 2 servings

Ingredients:

  • Mandoline
  • 1⁄4 cup cold-pressed (extra virgin)
  • olive oil, divided
  • 1⁄4 cup freshly squeezed lemon juice
  • 1 tsp fine sea salt, divided
  • 1⁄4 cup raw shelled hemp seeds
  • 3 tbsp filtered water
  • 3 tbsp nutritional yeast
  • 2 medium beets, greens attached

Method:

  1. In a blender, combine 2 tbsp (30 mL) olive oil, 2 tbsp (30 mL) lemon juice, 1⁄2 tsp (2 mL) salt, hemp seeds, water and nutritional yeast. Blend at high speed until smooth. Cover and set aside.
  2. Remove greens from beets, cutting off and discarding stems. Set leaves aside. Using a vegetable peeler, peel beets. Using mandoline, slice beets approximately 1⁄8 inch (3 mm) thick. Stack slices on top of each other and, using a sharp chef’s knife, cut into strips approximately 1⁄8 inch (3 mm) wide. Place in a bowl, cover and set aside.
  3. On cutting board, roll up beet greens to form cylindrical shapes. Using a sharp chef’s knife, cut cylinders into strips approximately 1⁄8 inch (3 mm) thick.
  4. In a bowl, combine greens, beets and remaining olive oil, lemon juice and salt. Toss until well combined. Cover and set aside for 5 minutes, until softened.
  5. Toss hemp seed sauce with beet mixture. Serve immediately or cover and refrigerate for up to 2 days.

Courtesy Robert Rose Inc., www.robertrose.ca 

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