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Recipes

Oatmeal with Apples and Dates

BT Calgary | posted Wednesday, Mar 30th, 2016

Oatmeal with Apples and Dates

A complete and delicious breakfast to warm you up on chilly mornings. Large flake oats take longer to cook, but they have a better texture compared to quick oats.

Ingredients

  • 1 1/2 cups (375 mL) large flake oats (oatmeal)
  • 2 tsp (10 mL) flaxseed, ground
  • 2 1/2 cups (625 mL) milk
  • 3 1/2 cups (875 mL) water
  • 1/3 cup (80 mL) dried dates, diced
  • 1/3 cup (80 mL) dried apples, diced
  • 1 tsp (5 mL) ground cinnamon
  • 1/3 cup (80 mL) brown sugar
  • 3 tbsp (45 mL) slivered almonds, toasted


Directions

  1. In a resealable container, combine the oats, flaxseed, milk and water.
  2. Refrigerate overnight.
  3. Early in the morning, pour the mixture into a saucepan and add the dried fruit and cinnamon.
  4. Cook on low for approximately 15 minutes while stirring often.
  5. Add brown sugar and serve with the slivered almonds.

 

Nutritional information (per serving)
Energy: 433 calories
Top 5 nutrients (% of daily value)
Protein: 16 g
Calcium: 23 % / 251 mg
Carbohydrates: 73 g
Magnesium: 58%
Fat: 10 g
Phosphorus: 44%
Fibre: 9 g
Thiamin: 42%
Sodium: 83 mg
Vitamin B12: 40%

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Baked Apple French Toast

BT Calgary | posted Monday, Jan 4th, 2016

Baked Apple French Toast

French Toast is traditionally not very difficult to make but requires a little attention during the cooking. In this recipe, the prep is very minimal as all the ingredients go into one pan at the same time, and because the French Toast is baked instead of fried, you can walk away from it while the oven works its magic.

 

Ingredients:

 

  • 4 slices of multi-grain bread, halved
  • 6 eggs
  • 1/2 cup milk
  • 1/2 cup apple sauce
  • 1 teaspoon vanilla extract
  • 1 tablespoon + of apple pie spice (cinnamon, nutmeg, cloves)
  • Icing sugar to taste

Directions:

 

  1. Preheat your oven to 375 degrees. In a large mixing bowl, combine the eggs, milk, apple sauce, vanilla and spices.
  2. Whisk until fluffy.
  3. Pour 1/3 of the egg mixture into the bottom of a baking dish.
  4. Place bread slices over top and press down to absorb.
  5. Pour the remaining 2/3 of the egg mixture over top and place into the oven.
  6. Bake for 20 minutes until the egg is set and the top of the french toast is lightly browned.
  7. Using a spatula, cut the egg around each slice of toast and remove from the pan.
  8. Serve with a sprinkle of the apple pie spice and icing sugar or use your favorite syrup.

 

Courtesy Easy Peasy Eats easypeasyeats.com

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Dempster’s Bagel Recipes

BT Calgary | posted Wednesday, Nov 25th, 2015

Apple Butter Bagel Recipe

Slow Cooker Apple Butter

Slow Cooker Apple Butter

Ingredients:

  • 5 ½ lbs Apples (peeled, cored & finely chopped)
  • 2 tbsp. Lemon juice
  • 4 cups Sugar
  • 2 tsp. Ground cinnamon
  • ¼ tsp. Ground cloves
  • ¼ tsp. Salt

Method:

  1. Place prepared apples with lemon juice into a slow cooker on high heat and cover.
  2. Cook for 30 minutes
  3. Mix sugar, cinnamon, cloves & salt. Once combined add to apples in slow cooker.
  4. Cook for a further 30 minute on high
  5. Stir and reduce to low heat and remove cover. – continuing to stir occasionally until sauce is reduced to desired thickness (approx. 4 hours).
  6. Served on a Freshly Toasted Cinnamon Raisin Bagel

bagels_2

Moroccan Inspired Cauliflower Dip for Bagel Chips

Moroccan Inspired Cauliflower Dip for Bagel Chips

Ingredients:

  • 1 Cauliflower (diced finely)
  • ¼ cup Vegetable oil
  • 3 tbsp. Tahini
  • 3 tbsp. Lemon juice
  • 3 tbsp. Cilantro (finely chopped)
  • 3 tbsp. Sesame seeds
  • 1 ½ tbsp. Freshly grated ginger
  • 1 ½ tbsp. Ground Coriander
  • Salt to taste

Method:

  1. Preheat oven to 450C.
  2. In a medium mixing bowl toss cauliflower, oil, ginger, coriander & salt. Place on a parchment lined baking sheet and bake for approx. 40 minutes.
  3. Let cool slightly
  4. In a food processor add tahini, lemon juice & cilantro.
  5. Add cooled baked cauliflower and pulse slightly until chunky.
  6. Serve with Bagel Chips & Garnish with sesame seeds.

 

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Mini Ham & Cheddar Frittatas

BT Calgary | posted Wednesday, Sep 9th, 2015

A high protein & portable breakfast that takes less than a minute when prepped in advance for busy mornings.

Courtesy Sue Spice -- FoodbyDesign.com

Courtesy Sue Spice — FoodbyDesign.com

Ingredients:

  • 6 Eggs
  • 1 tbsp (15 mL) Dijon mustard
  • 3/4 cup (175 mL) finely chopped ham
  • 1/2 cup (125 mL) shredded Cheddar cheese
  • 1/4 cup (60 mL) finely chopped green onion
  • 1 small tomato, seeded and diced

Steps:

  1. Preheat oven to 400°F (200°C). Whisk eggs with mustard. In separate bowl, toss ham with cheese, green onion and tomato. Divide evenly between the 24 cups of greased mini muffin tin. Pour egg mixture over top.
  2. Bake for 15 to 18 minutes or until eggs are set. Cool for 5 minutes. Run a thin knife around edge of each frittata to remove. Serve warm or cool completely.
  3. To freeze, stack frittatas between small pieces of parchment paper and then wrap in plastic wrap. Frittatas can be stored in the freezer for up to 1 month. Thaw on counter for 20 minutes or unwrap and arrange on plate in single layer then microwave on High (100%) for 30 to 45 seconds or until heated through.

Enjoy!

 

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Breakfast Burritos

BT Calgary | posted Wednesday, Sep 9th, 2015

Scrambled eggs wrapped in a flour tortilla with cheese & salsa is the perfect on-the-go breakfast for busy mornings.

 

Coutesy Sue Spice -- FoodbyDesign.ca

Coutesy Sue Spice — FoodbyDesign.ca

Serves: 1

Time to prepare: 5 minutes

Time to cook: 2 minutes

Ingredients:

  • 2 Eggs
  • 2 tbsp (30 mL) milk
  • ½ small sweet green pepper, seeded and diced
  • Pinch each salt and pepper
  • 2 tbsp (30 mL)shredded Cheddar cheese
  • 1 small flour tortilla
  • 2 tbsp (30 mL) medium salsa

Steps:

  1. Whisk eggs, milk, green pepper, salt and pepper in small bowl.
  2. Spray skillet with cooking spray. Heat skillet over medium-high heat until hot enough to sizzle a drop of water.
  3. Pour in egg mixture and immediately reduce heat to medium-low. As eggs begin to set, gently move spatula across bottom and side of skillet to form large, soft curds. Cook until eggs are thickened and no visible liquid egg remains, but the eggs are not dry.
  4. Sprinkle with cheese.
  5. Spoon the eggs in the centre of the tortilla and top with salsa. Fold up the bottom and then the sides to enclose filling.

Enjoy!

 

 

 

 

 

 

 

 

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Dempster’s Sundried Tomato Bagel ‘Toad in the Hole’

BT Calgary | posted Tuesday, Jul 28th, 2015

Courtesy Dempsters.ca

Ingredients:

  •         4 Whole               Dempsters’ Sundried Tomato Bagels (halved)
  •         2 tbsp                    Unsalted butter
  •         8                             Eggs
  •         ½ tsp                    Salt
  •          ½ tsp                   Pepper (fresh ground)
  •         ½  cup                  Cream  cheese

Method:

  1. Preheat oven to 400 degrees.
  2. Enlarge holes to 1 inch in diameter in your bagel (this is easier once halved).
  3. Butter centre cut of bagel.
  4. Place bagel halves buttered side down in medium high frying pan until golden brown (approx 2 minutes).
  5. Once golden brown transfer all of the bagel halves cut side down on to a parchment lined baking sheet.
  6. Break an egg into center of each bagel half and season with  salt and pepper to taste.
  7. Finally place a ‘dollop’ of cream cheese over each egg and place eggs in preheated oven for approximately 10 minutes or until eggs are to your preferred doneness.

 

Chef’s Tips:                 Base of hole can also be filled with sausage, spinach or bacon before adding the egg.   A pre-toasted bagel spread with cream cheese topped with cooked sausage patty pressed with plate can be topped with a already fried egg.

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Noble Waffles

BT Calgary | posted Wednesday, May 6th, 2015

waffles_1

Mom’s Best Meals: Noble Waffles

Courtesy Chef Michael Noble of thenashyyc.com and notabletherestaurant.ca and adapted from Five Roses cookbook.

 

Ingredients:

  • 2              Cups       flour ~ all purpose
  • 3              Tsp        baking powder
  • 1              Tsp        salt
  • 3              Tsp       sugar
  • 2              Cups       milk
  • 3              pc         egg yolk
  • 5              Tbsp       vegetable oil
  • 3              pc         egg white

 

Method:

  1. Place all dry ingredients from the first section into a large mixing bowl, stir to combine.
  2. In a separate bowl place all wet ingredients from the second section of the recipe.
  3. Using a hand whisk combine all of the wet ingredients.
  4. Form a well in the centre of the dry ingredients, pour the wet ingredients into the well. Stir the ingredients together from the inside out only until a batter is formed. Set aside for 5 minutes while you whisk the egg whites.
  5. Whip the egg whites until soft peaks form.
  6. Fold the whipped egg whites into the batter, leave a few pieces of the whipped whites visible, don’t overmix at this point as air will escape and the waffles will be heavy.
  7. Preheat a waffle iron.
  8. Place a spoonful of the batter on the iron and close.
  9. Cook the waffle until the steam stops rising, or until desired doneness is achieved.
  10. Eat the waffle immediately when it is light, crispy and fluffy.

 

Enjoy!

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Superpower Smoothie

BT Calgary | posted Friday, Mar 6th, 2015

SUPERPOWER SMOOTHIE

 Kelptini

Calling all kids (and parents/caregivers)! This groovy green smoothie tastes great and is packed with power!  Blend this up for a superhero snack.

 

Ingredients

  • 2 cups frozen mango pieces
  • 1 can 398 ml (14 oz) unsweetened pineapple including juice
  • 1 cup unsweetened apple, mango or tropical juice
  • 2 cups kale (wash and remove tough stems)

 

Method:

 

  1. Place all ingredients into a blender a blend until smooth.  Serve immediately.

 

Makes 4 Servings. 

Per serving: Calories 155, Carbohydrates 38 g, Protein 1.6 g, Fat 0.5 g, Fiber 3.2 g

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