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Recipes

Recipe Remix: Coq au Vin

BT Calgary | posted Wednesday, May 3rd, 2017

This recipe uses leftover chicken to make a delicious Coq au Vin which comes together in a fraction of the time it would take to cook the original recipe.

recipe

Click for video

— Courtesy Theresa Toth — 

Ingredients:

  • 1 whole barbecued/baked chicken or 2 cooked chicken thighs, 2 legs, 2 breasts (or any combination of them)
  • 1 cup raw bacon, chopped
  • 1 cup onion, diced
  • 1 tablespoon olive oil
  • 2 cups cremini mushrooms, halved
  • 3 garlic cloves, minced
  • 1 tablespoon flour
  • 1/4 cup cognac
  • 2 cups red wine
  • 1/2 cup chicken stock
  • 2 teaspoons tomato paste
  • Salt & Pepper to taste
  • 5 sprigs fresh thyme
  • 1 sprig fresh rosemary

Directions:

  1. Remove any skin from the chicken and set the meat aside.
  2. In a large pot, heat the bacon, onions, mushrooms and olive oil over medium heat. Cook for 5 minutes or until the bacon is crispy, mushrooms nicely browned and the onions are translucent.
  3. Add the garlic and flour and cook for 1-2 minutes.
  4. Add the cognac & red wine to deglaze the pan (there should be lots of bits stuck to the bottom of the pot) then add the chicken stock, tomato paste, salt & pepper, thyme and rosemary and bring to a boil.
  5. Turn the heat down to low and simmer for 5-10 minutes until thickened.
  6. Discard the thyme and rosemary.
  7. Serve on its own or alongside potatoes and other veg.

— Enjoy! —

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Linguine with Shrimp, Zucchini, Corn, Tomato, Olive Oil and Mint

BT Calgary | posted Tuesday, May 24th, 2016

Linguine with Shrimp, Zucchini, Corn, Tomato, Olive Oil and Mint
Pair this gluten-free seafood linguine dish with a glass of white wine to complement the rich flavours.

Preparation Time: 10-15 minutes Cook Time: 15 minutes Servings: 4

Ingredients:

  • 1 pkg. (375 g) Catelli® Gluten Free® Linguine (375g)
  • 1/3 cup (85 mL) olive oil
  • 1/2 cup (125 mL) shallot, peeled and sliced (1 large shallot)
  • 2 cups (500 mL) zucchini, thinly (1 large zucchini)
  • 2 cups (500 mL) corn kernels (frozen or fresh)
  • 3 cups (750 mL) ripe roma tomatoes, diced (5 large roma tomatoes)
  • pinch dried chili flakes (optional)
  • 240 g (0.5 lb) large shrimp, each one cut into three pieces
  • 12 large fresh mint leaves – thinly sliced
  • Salt and black pepper to taste

Instructions:

1. Add 4 litre of water to a pot and 1 tbsp (15 mL) of salt to water. Bring to a boil. In a large pot or frying pan, heat olive oil over medium heat.

2. Add sliced shallots and cook until tender and fragrant, about 3 minutes.

3. Add sliced zucchini and mix well. Cook over medium heat for 5 minutes until zucchini becomes soft and tender. Season with touch of salt.

4. Add corn, diced tomatoes and pinch of chili flakes. Bring to a simmer and cook for 5 minutes.

5. Add shrimp and turn heat down to low.

6. Cook linguine according to packaging instructions. Drain well and add to sauce. Add sliced mint leaves and toss well. Add salt and pepper to taste; serve immediately.

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Raw Vegan Peanut Butter & Walnut Fudge Bites

BT Calgary | posted Wednesday, Apr 13th, 2016

Courtesy Maria Koutsogiannis

Raw Vegan Peanut Butter & Walnut Fudge Bites

Prep time
5 mins
Cook time
60 mins
Total time
1 hour 5 mins
Serves: 16

Ingredient

  • 1 cup of pitted dates (soaked for 20 minutes in warm water)
  • ½ cup organic coconut oil
  • 1 cup smooth organic peanut butter
  • 1½ cups of cacao powder
  • ½ cup crushed walnuts (save half)
  • 2 tsp of himalayan sea salt (save a tiny bit to dust with when they are just about to go in the fridge)

 

Instructions

 

  1. Line an 8×8 baking tin with parchment, you can use whatever ever kind of tin you like! This is just what I have around the house.
  2. Into a food processor add the dates, and blitz till the mixture sticks together and the food processor will no longer “blend”.
  3. Add the remainder of the ingredients (save half of the walnuts), and pulse till smooth, and creamy!
  4. Stir in the remaining walnuts with your hands as the mixture is quite thick at this point.
  5. Now dollop the mixture into the pan, and pat down with your hands till flat.
  6. At the end I pushed in a few walnuts on the top to make it look pretty, and cute!
  7. Finished off with a pinch of himalayan sea salt!
  8. Cool in fridge for at least an hour, and cut into squares and serve with yummy fresh berries or citrus and a side a hot tea to balance out the richness of that luscious cacao fudge!

Courtesy Maria Koutsogiannis, Foodbymaria.com

 

 

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Peanut Butter Granola Bars

BT Calgary | posted Monday, Apr 11th, 2016

EnergyBar

Nutritional analysis per bar: 249 calories, 14.5 g fat, 5.8 g protein, 26.8 g carbohydrate, 3.4 g fibre and 94 mg sodium

 

Ingredients

  • 6 cups quick-cooking rolled oats
  • 1 cup sliced almonds, toasted
  • 1 cup sweetened shredded coconut, toasted
  • 1/2 cup chia seeds
  • 1/2 cup hemp hearts (shelled hemp seeds)
  • 1/2 cup semi-sweet chocolate chips
  • 1 cup salted butter, softened
  • 1 cup packed golden brown sugar
  • 1 1/2 cups smooth peanut butter
  • 1 cup liquid honey
  • 2 tsp vanilla

Method

  1. Preheat oven to 350°F.
  2. Combine oats, almonds, coconut, chia seeds, hemp hearts and chocolate chips in a large bowl; set aside.
  3. Using medium speed of an electric mixer, beat together butter and brown sugar until fluffy.
  4. Beat in peanut butter, honey and vanilla until blended. Fold in oats mixture.
  5. Firmly press mixture into a greased 12 1/2×17 1/2×1 inch rimmed baking sheet.
  6. Bake until golden brown, about 25 minutes.
  7. Cool completely in pan on a rack.
  8. Invert granola bar onto a cutting board and cut into bars.
  9. Store in an airtight container in refrigerator for up to 4 days.
  10. May be frozen.
  11. Makes 40.

 

Cook’s Note: Hemp hearts contain protein, omega-3 and omega-6 fatty acids. They have a nutty flavour and can be added to baked goods or eaten raw. Look for them in natural food stores or the natural foods section of grocery stores.

 

Courtesy atcoblueflamekitchen.com

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Easy Creme Brulee with Toffee Crust

BT Calgary | posted Tuesday, Apr 5th, 2016

creme_brulee

Creme Brulee is a french dessert which can be a little intimidating to create. Traditionally it is made with a custard base and a caramelized sugar top. Making custard from scratch with milk and eggs can be a little bit fussy as overcooking can cause curdling. Likewise the crunchy sugar topping of the dessert is usually done using a blow torch, which not everyone has in their kitchen. This recipe is just as delicious as the original and so much easier to make. The sponge toffee crust is the secret to this dessert as it browns perfectly and gives this recipe the perfect caramel flavor.

Ingredients

  • 1 package vanilla pudding mix
  • 1 can evaporated skim milk
  • 1 cup whipping cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon nutmeg
  • 4 inch square of sponge toffee

Directions:

  1. Place the vanilla pudding into a bowl and add the evaporated milk, whipping cream, vanilla and nutmeg.
  2. Whisk for 2-3 minutes.
  3. Pour into individual ramekins and place into the refrigerator for 20 minutes.
  4. Meanwhile set your oven to a low broil.
  5. Place the sponge toffee into a zip bag, and using a mallet, pound it into a fine powder.
  6. Once the custard is set, remove the ramekins from the fridge and place onto a cookie sheet.
  7. Using a small spoon, sprinkle the sponge toffee powder over top into a thin layer.
  8. Place the ramekins into the oven and turn on the light.
  9. Watching carefully so that they don’t burn, brown the tops for 2-3 minutes until the topping is caramelized.
  10. Remove from the oven and garnish with fresh berries if desired.

 

 

Courtesy Theresa Toth, Easy Peasy Eats

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Year of Pulses: Black Bean Pico de Gallo Salsa

BT Calgary | posted Wednesday, Feb 17th, 2016

Pulses_recipe

Black Bean Pico de Gallo Salsa

 

2016 is International Year of Pulses as declared by the United Nations. Take the Pulse Pledge www.pulsepledge.com

 

Ingredients

  • 19 fl oz (540 mL) canned black beans, drained and rinsed
  • 4 medium tomatoes, diced
  • 1 medium sweet onion, diced
  • 2 jalapeno peppers, seeded and diced
  • 1/4 cup (50 mL) lime juice
  • 1/2 cup (125 mL) chopped fresh cilantro
  • salt to taste

Directions

  1. Combine all ingredients in serving bowl and toss to mix.
  2. Refrigerate until ready to serve.

Watch the segment:

 

Courtesy Sue Spicer, www.foodbydesign.ca

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One Pot Greek Chicken Spanakorizo

BT Calgary | posted Thursday, Jan 21st, 2016

 

A recipe for Greek Chicken Spanakorizo with brown rice.

A recipe for Greek Chicken Spanakorizo with brown rice.

Courtesy Sue Spicer  foodbydesign.ca                                                                                                                            PER SERVING (1/4 recipe):

671 calories
19 g fat
5 g saturated fat
137 mg cholesterol
757 mg sodium
67 g carbohydrates
8 g fibre
3 g sugars
54 g protein
% RDI: 20% calcium, 25% iron
8% vitamin A, 35% vitamin C.

Ingredients

  • 1/4 cup (50 mL) lemon juice
  • 2 tbsp (30 mL) lemon zest
  • 2 tbsp (30 mL) olive oil
  • 1/2 tsp (2 mL) each sea salt and pepper
  • 4 bone-in, skin-on chicken breasts or thighs
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 tbsp (30 mL) dried oregano
  • 1 tbsp (15 mL) chili flakes
  • 1 1/2 cups (375 mL) USA long grain brown rice
  • 1 1/2 cups (375 mL) chicken broth
  • 1/2 cup (125 mL) dry white wine
  • 4 cups packed baby spinach
  • 1/2 cup (125 mL) crumbled feta
  • 1/4 cup (50 mL) chopped parsley

Method:

  1. In a bowl, combine 2 tbsp lemon juice, 1 tbsp zest, 1 tbsp oil, salt and pepper and chicken.
  2. Marinate in refrigerator for 30 minutes to 1 hour.
  3. Heat a large Dutch oven or deep skillet over medium high heat, sear chicken pieces on both sides to a golden brown; remove to plate.
  4. In same pot sauté onion, garlic, oregano and chili flakes with 1 tbsp oil until onions are softened, stir in rice. Add broth, wine and remaining lemon juice; bring to a boil. Stir in spinach, reduce heat to a low simmer and top with chicken pieces. Cover with a tight fitting lid and cook for 40-45 minutes undisturbed until chicken juices run clear and rice is tender.
  5. Stir in 1 tbsp zest, feta, oregano and parsley just before serving.

Makes 4 servings

 

WATCH THE SEGMENT

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