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Recipes

Apple Beer Mac & Cheese

BT Calgary | posted Tuesday, Apr 12th, 2016

Mac&CheeseCourtesy Chef Nicole Gomes

This easy gourmet macaroni and cheese is a favourite! The sweetness of the apples and addition of the sharp beer really add a new dimension. You can fancy it up even further by adding your morning’s leftover bacon or last night’s roast ham.

Preparation time: 30 minutes
Cooking time: about 30 minutes
Baking time: 45 minutes
Makes 6 to 8 servings

Ingredients

  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 1 bay leaf
  • 3 cups milk
  • 1/2 cup creme fraiche
  • 1/2 strong IPA beer
  • 2 tbsp Dijon mustard
  • 1 1/2 tsp salt
  • 1/4 tsp freshly grated nutmeg

 

Pasta Apple Cheese Layer

  • 3 cups mini lamaconi or elbow pasta
  • 1 tbsp unsalted butter
  • 3 cups peeled and grated Golden Delicious apples (about 3 large)
  • 3/4 cup Panko breadcrumbs, toasted
  • 1 tbsp olive oil
  • 2 cups lightly packed shredded Black River Medium Cheddar Cheese
  • 1 cup lightly packed shredded Canadian Muenster cheese
  • 1 cup lightly packed shredded lightly packed shredded Gunn’s Hill Five Brothers cheese
  • 1 cup lightly packed shredded Sylvan Star Canadian Smoked Gouda Cheese
  • 1 cup lightly packed shredded Canadian Raclette Cheese

 

Method

  1. Preheat oven to 350 F
  2. In a large pot, melt butter on medium-high heat. add flour and bay leaf and whisk until smooth; cook for 2 minutes or until golden brown.
  3. Whisk in milk in a slow steady stream.
  4. Whisk until smooth; bring to boil.
  5. Reduce heat and summer, whisking constantly, until thick enough to coat spoon, about 8 to 12 minutes.
  6. Turn off heat. Whisk in creme fraiche, beer, mustard, salt, and nutmeg.
  7. Remove and discard bay leaf.

 

Pasta Apple Cheese layer:

  1. In large pot of boiling, salted water, cook pasta 3 minutes under the package directions. Drain and rinse light. Set aside.
  2. Meanwhile, in medium skillet, melt butter on medium heat. Add apples and any accumulated juices; saute until soft, about 2 minutes. In a small bowl, combine breadcrumbs and oil; set aside.
  3. Spread one-half of the pasta in 13X9 – inch glass baking dish. Pour one-half of the sauce, top with one-half each of the Cheddar, Muenster, Five Brothers, Smoked Gouda and Raclette cheeses. Top with one-half of the apples and stir lightly. Repeat with remaining pasta, sauce, cheeses and apples; stir lightly. Springkle evenly with reserved breadcrumb mixture on top.
  4. Place baking dish on a rimmed baking sheet. Bake uncovered until hot, breadcrums are light golden brown and edges are bubbling – about 45 minutes. Let stand for 5 minutes. Enjoy!
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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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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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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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Gourmet Kid-Friendly Tuna Tomato Melts

BT Calgary | posted Tuesday, Sep 15th, 2015

A quick, easy & healthy protein-rich recipe good for lunch or supper!

tunaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa

Courtesy Sarah Remmer, RD

Ingredients:

  • 1 can pole and line chunk light tuna
  • 2 slices whole grain bread (I use sprouted grain)
  • 4 slices fresh tomato (approx. 1 tomato)
  • 1.5 tbsp mayonnaise
  • 1/4 tsp dill, dried
  • 1.5 oz. cheddar cheese, grated or thinly sliced
  • Freshly ground pepper to taste

Instructions:

  1. Preheat oven or toaster oven to a low broil
  2. Open can of tuna, drain water and spoon into a medium size bowl.  Add mayo, dill and pepper.  Using a fork, combine well.
  3. Top both pieces of bread with equal amounts of tuna mixture, top with tomato slices (2 on each) and cheese (evenly distributed between both).
  4. Place open-faced tuna sandwiches on a baking sheet and into the preheated oven for approximately 2 minutes until cheese is melted and slightly golden brown on top (watch carefully so that it doesn’t burn!).
  5. Allow two to three minutes to cool.  Serve with raw veggies and dip or sliced fresh fruit.

Enjoy!

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Road Trip Snacks: Roasted Chickpeas

BT Calgary | posted Tuesday, Jun 23rd, 2015

chickpeas

Healthy Road Trip Snacks: Roasted Chickpeas

Courtesy Vincci Tsui, RD

Ingredients

  • 1 can (19 fl oz/540 mL) chickpeas, preferably no-salt-added, drained and rinsed
  • 1 Tbsp (15 mL) olive oil
  • Dried herbs, spices, salt and pepper, to taste

 

Directions

  1. Preheat oven to 400˚F.
  2. Spread chickpeas in a single layer on a plate lined with paper towel and allow to dry well.
  3. Transfer the chickpeas to a rimmed baking sheet and toss with olive oil and desired seasonings.
  4. Spread the chickpeas out again in a single layer and roast in preheated oven for about 30-40 minutes, stirring occasionally, until crisp.
  5. Makes about 2 cups

 

Nutrition Information (per 1/2 cup, plain)

150 calories, 4 g fat (1 g saturated, 0 g trans), 0 mg cholesterol, 21 g carbohydrate (4 g fibre, 3 g sugar), 8 g protein, 250 mg sodium.

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Road Trip Snacks: Kale Chips

BT Calgary | posted Tuesday, Jun 23rd, 2015

kale

Healthy Road Trip Snacks: Kale Chips

Courtesy Vincci Tsui, RD

 

Ingredients

  • 1 bunch (about 8 oz/227 g) kale, washed and dried well, tough stems removed, ripped into 1-2″ pieces
  • 1 tbsp (15 mL) olive oil
  • ½ tsp (2 mL) salt
  • Other seasonings (i.e. cumin, smoked paprika, chili powder, lemon juice, nutritional yeast, etc.), optional

Directions

  1. Preheat oven to 375˚F
  2. Spread kale in a single layer on baking sheet. Drizzle with olive oil.
  3. Bake for 10-12 minutes, giving it a gentle toss halfway through.
  4. Remove from oven and sprinkle with salt and/or your favourite seasonings before serving.
  5. Makes 4 servings

 

Nutrition Information (per serving)

60 calories, 4 g fat (1 g saturated, 0 g trans), 0 mg cholesterol, 6 g carbohydrate (1 g fibre, 0 g sugar), 2 g protein, 315 mg sodium.

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Road Trip Snacks: Tzatziki

BT Calgary | posted Tuesday, Jun 23rd, 2015

carrots&dipping

Healthy Road Trip Snacks: Tzatziki with veggies

Courtesy Vincci Tsui, RD

 

Ingredients

  • ½ English cucumber, grated
  • 1 cup (250 mL) low-fat plain Greek yogurt
  • ¼ cup (60 mL) fresh dill, roughly chopped
  • 2 cloves garlic, crushed
  • 1 tbsp (15 mL) olive oil
  • 1 tbsp (15 mL) lemon juice
  • Salt and pepper, to taste

 

Directions

 

  1. Place the grated cucumber into a clean tea towel or several layers of cheesecloth and squeeze as much liquid out as possible. Set aside.
  2. Place yogurt, dill, garlic, olive oil and lemon juice into food processor or blender. Pulse until ingredients are combined.
  3. Stir in grated cucumber and add salt and pepper to taste.
  4. Makes about 2 cups

 

Nutrition information (per 1/2 cup)

105 calories, 5 g fat (1 g saturated, 0 g trans), 3 mg cholesterol, 11 g carbohydrate (2 g fibre, 6 g sugar), 5 g protein, 50 mg sodium.

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