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Recipes

Banana bread overnight oats

BT Toronto | posted Monday, Sep 26th, 2016

Overnight oats

All the delicious warm spices of banana bread are added to these easy-to-prepare overnight oats. Bananas are stirred in for banana bread flavour in a jiffy.

Prep Time : 10 minutes

Total Time: 10 minutes + overnight chilling

Makes: 6 servings

Ingredients:

  • 3 cups (750 mL) skim or 1% milk
  • 2 tbsp (30 mL) honey
  • 2 tbsp (30 mL) packed brown sugar
  • 1 tsp (5 mL) vanilla extract
  • 1/2 tsp (2 mL) ground cinnamon
  • 1/4 tsp (1 mL) each ground nutmeg and salt
  • 3 cups (750 mL) Large Flake Quaker® Oats
  • 3 bananas, divided
  • 1/4 cup (60 mL) chopped toasted pecans
  • Plain or vanilla non-fat yogurt (optional)

Method:

  1. Stir together milk, honey, brown sugar, vanilla, cinnamon, nutmeg and salt; stir in oats. Cover and refrigerate overnight.
  2. Mash two bananas and stir into oatmeal. Slice remaining banana. Divide oatmeal evenly among bowls or small Mason jars; top with sliced banana, pecans, and yogurt (if using).

Nutrition Facts (Per 1/6 recipe)

  • Calories 320
  • Fat 7g
  • Cholesterol 0mg
  • Sodium 55mg
  • Carbohydrate 58g
  • Fibre 6g
  • Sugars 25g
  • Protein 10g

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Oatmeal toaster waffles

BT Toronto | posted Monday, Sep 26th, 2016

Waffle

To save time on those busy mornings, these waffles can be made ahead and frozen, then popped into the toaster as part of a complete breakfast. 

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes (+ reheating)

Makes: 4 servings

Ingredients:

  • 1 1/2 cups (375 mL) all-purpose flour
  • 1 1/2 cups (375 mL) Quaker® Regular Instant Oatmeal
  • 1/4 cup (60 mL) cornstarch
  • 2 tbsp (30 mL) granulated sugar
  • 1 tbsp (15 mL) baking powder
  • 1/2 tsp (2 mL) baking soda
  • Pinch salt
  • 1 3/4 cups (425 mL) milk
  • 3 eggs
  • 1/2 cup (125 mL) melted butter

    Toppings:

  • 1 cup (250 mL) fresh blueberries, raspberries or strawberries
  • 2 tbsp (30 mL) maple syrup

Method:

  1. In bowl, whisk together flour, oatmeal, cornstarch, sugar, baking powder, baking soda and salt. In separate bowl, whisk together milk, eggs and melted butter; whisk into flour mixture until smooth.
  2. Heat and grease waffle iron. Cook waffles, using scant cupful of batter at a time, according to manufacturer’s instructions. Let cool completely on rack.
  3. Stack waffles between pieces of parchment paper;  freeze in resealable plastic bag or airtight container for up to 2 weeks.

    To reheat: Toast frozen waffles in toaster until golden and heated through. Serve with berries and maple syrup.

Nutrition facts (Per 1/4 recipe)

  • Calories 700
  • Fat 31g
  • Cholesterol 210mg
  • Sodium 750mg
  • Carbohydrate 89g
  • Fibre 6g
  • Sugars 22g
  • Protein 19g

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Organic peanut butter apple cookies

BT Toronto | posted Tuesday, Aug 16th, 2016

arjun

Give your pet a break from the dog food. There organic peanut butter apple cookies make a great treat for your pup!

Ingredients:

  • 1 organic apple, peeled, cored OR 1 mashed banana
  • ½ organic peanut butter (raw, sugar free)
  • 1 cup whole wheat organic flour
  • ¼ cup of organic stock (chicken or veggie)

Method:

  1. After peeling and coring the apples, slice them in half and microwave until soft.
  2. In a bowl, mix flour, peanut butter and stock in a large bowl.
  3. Blend apples in a food processor until soft, add applesauce until mixture until the dough is pliable but not sticky.
  4. With a floured rolling pin, roll dough until ¼ inch thick, using a cookie cutter, create shapes and lay them onto a cookie sheet.
  5. Bake them at 375 degrees for approximately 18 minutes or until golden brown.
  6. Store in air tight sealed container or in the fridge, and consume within 1-2 weeks.

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Baked parma ham, pesto and ricotta frittata

BT Toronto | posted Monday, Aug 15th, 2016

Screen Shot 2016-08-15 at 10.00.47 AM

Prep time: 15 min

Cook time: 45 min

Servings: 10-12 appetizer sized servings

Ingredients:

  • 12 Large eggs ½ cup Heavy cream
  • Salt and pepper 1 tbsp Olive oil, plus additional for greasing pan
  • 1 Small onion, diced
  • 2 cups Baby spinach, roughly chopped
  • 1 cup Fresh ricotta, drained 4 Thin slices Parma ham
  • 3 tbsp Pesto
  • 2 cups Fresh basil leaves
  • 1/2 cup Olive oil
  • ¼ cup Pine nuts
  • 1 Garlic clove
  • 1/4 cup Freshly grated Parmesan cheese
  • ½ tsp Salt, to taste

Method:

  1. Preheat oven to 350°F.
  2. Lightly grease a 9 x 13 inch pan. Set aside.
  3. Start combining ingredients for pesto mix. Combine basil, olive oil, pine nuts and garlic in blender.
  4. Blend until paste forms, stopping often to push down basil.
  5. Add Parmesan and salt to taste; blend until smooth.
  6. In a large bowl, whisk eggs and cream together and season with salt and pepper.
  7. In a large skillet over medium heat, add olive oil and sauté onions until soft, about 4-5 minutes. Add spinach and continue cooking for about 1 minute. Cool slightly and drain any excess liquid away.
  8. Add onion-spinach mixture to eggs, stir and add to greased pan. Dollop fresh ricotta evenly over egg mixture and drizzle pesto on top.
  9. Finally, lay slices of Parma ham on top and bake on middle rack of oven until golden and set, about 35-40 minutes.
  10. Cool slightly on rack before cutting into squares.

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20-minute clambake

BT Toronto | posted Wednesday, Aug 3rd, 2016

IMG_4585

Ingredients:

  • 2 large or 3 medium shallots, cut into large wedges
  • 6 garlic cloves
  • 1 bottle of Sam Adams
  • 1 cup water
  • 1 1/2 pounds small new potatoes
  • 1 pound hot dried chorizo, cut into 1/2-inch pieces
  • Coarse salt
  • 3 lobsters (1 1/2 pounds each)
  • 3lbs littleneck clams, scrubbed well
  • 4 ears of corn, husked and halved
  • 2 pounds mussels, debearded and scrubbed well
  • 1 1/2 pounds large tiger shrimp (about 30), shell-on
  • 2 tablespoons unsalted butter
  • 2 lemons, halved
  • 1 bunch of parsley, chopped
  • 1 bunch of oregano, chopped
  • Fresh seaweed, well rinsed, for layering (optional)

Method:

  1. Combine onions, garlic, bottle of Sam Adams IPA and water in a 16-litre Dutch oven or stockpot. Cover with a layer of seaweed.
  2. Add potatoes, chorizo, and 1 tablespoon salt. Bring to a boil.
  3. Add lobsters; cook over high heat, covered, for 15 minutes.
  4. Add clams and corn; cook, covered, for 5 minutes.
  5. Add mussels and shrimp; cook, covered, until clams and mussels open and shrimp are cooked through, approximately 4 to 8 minutes.
  6. Remove seafood, corn, potatoes, and chorizo using tongs, and transfer to large platter.
  7. Discard seaweed and any unopened clams and mussels.
  8. Strain liquid through a sieve into a bowl; add butter, swirling to melt add chopped parsley and oregano.
  9. Squeeze lemons over clambake.

Courtesy of Chef Kevin Castonguay, owner of catering and events company ProvisionsTO

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Lime caipirinhas

BT Toronto | posted Tuesday, Aug 2nd, 2016

Screen Shot 2016-08-02 at 11.06.43 AM

Yield: 1 glass

Ingredients:

  1. 2 oz cachaça (distilled spirit from sugar cane)
  2. 1pc lime, rinsed and quartered, plus thin wedges for garnish
  3. 2 tsp raw or turbinado sugar

Method:

  1. Add 2 quartered lime wedges and sugar in a rock glass
  2. Using a muddler press down and twist the limes to release the juice and the oils from the peel
  3. Add crushed ice, pour Cachaça over ice and stir.
  4. Squeeze a lime wedge into glass and serve

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Orzo salad with roasted Ontario peppers and cucumbers

BT Toronto | posted Wednesday, Jul 27th, 2016

IMG_4438
Serves: Makes 6 cups, 4 to 6 servings

Ingredients:

  • 1½ cups (375 mL) barley or orzo pasta)
  • 2 Ontario Greenhouse Red or Yellow Peppers, halved, and seeded
  • 1 cup (250 mL) diced Ontario Greenhouse Cucumbers
  • ⅓ cup (75 mL) chopped red onion
  • ⅓ cup (75 mL) chopped fresh dill

Dressing

  • 3 tbsp (45 mL) red wine vinegar
  • 2 cloves Ontario Garlic, minced
  • ½ tsp (2 mL) each salt, black pepper and smoked paprika
  • ¼ cup (50 mL) olive oil

Method:

  1. Cook pasta according to package directions and drain well; place in large bowl.
  2. Combine dressing ingredients and toss with hot pasta. Set aside to cool, loosening with a fork occasionally.
  3. Place peppers, cut side down, on greased baking sheet and broil 6 inches
  4. (15 cm) from element until blackened, about 10 minutes. Place in bowl and cover with plastic wrap. Cool enough to handle. Remove skin and coarsely chop.
  5. Add peppers, cucumber, red onion and dill to pasta. Toss to mix well. Serve at room temperature or chilled.

Courtesy of Mairlyn Smith

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Bake-ahead french toast loaf

BT Toronto | posted Thursday, Jul 21st, 2016

Screen Shot 2016-07-21 at 10.30.35 AM

Hiking. Kayaking. Chilling on a floatie. No matter what’s on the camping itinerary, it’s got to start with a feast around the firepit. This recipe is a cinch to prepare and can feed the whole family.

Prep Time: 15 minutes Total: 1 hour 15 minutes Serves: 6 people

Ingredients:

  • 3 eggs
  • 3/4 cup 35% cream
  • 3/4 cup milk
  • 1/2 cup granulated sugar, divided
  • 1/2 tsp cinnamon
  • 1 loaf of French bread, about 600 g
  • 1/4 cup melted butter
  • Maple syrup
  • Assorted nuts and berries, for garnish

Method:

  1. Position rack in bottom third of oven. Preheat to 375F.
  2. Line the bottom of a 9 × 13-in. baking dish with parchment.
  3. Whisk eggs with cream, milk, 1/4 cup sugar and cinnamon in a medium bowl.
  4. Cut loaf into 1-in. slices, stopping 1 in. from the bottom so the loaf stays intact. Arrange loaf in prepared pan.
  5. Gradually pour egg mixture between slices, opening up loaf to let mixture soak in evenly.
  6. Flip loaf over and let stand for 15 min.
  7. Flip loaf back, cut-side up, and drizzle butter overtop. Sprinkle with remaining 1/4 cup sugar.
  8. Bake in bottom third of oven until golden brown, 35 to 40 min.
  9. Serve with maple syrup and fresh fruit or nuts.

Camp prep tip: Cool baked loaf. Double-wrap with foil and store in a resealable bag. Refrigerate until ready to take to camp. Store in a cooler. Reheat foil-wrapped loaf over medium heat, turning often, until warmed through, 15 to 25 min. Courtesy of Chatelaine 

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