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Recipes

Lemon Garlic Shrimp with Everything Green Salad

BT Calgary | posted Tuesday, May 26th, 2015

Lemon Garlic Shrimp with Everything Green Salad

Serves 4

1 package Chef Lynn Crawford’s Lemon Garlic Shrimp
or
400g (14 oz) package frozen large shrimp (31-40 count), thawed
½ shallot, minced
2 cloves garlic, finely minced
½ tsp anchovy paste
¼ tsp chili flakes
½ tsp salt
½ tsp black pepper
2 tbsp lemon juice
1 tsp lemon zest
2 tbsp olive oil
2 tbsp chopped chives

½ cup (125 mL) sugar snap peas
4 spears asparagus, trimmed and cut in 2-inch (5 cm) pieces
1 baby cucumber, sliced
1 small zucchini, cut in ribbons with a vegetable peeler
1 head Boston lettuce, torn into bite-size pieces
2 green onions, sliced
1 small avocado, peeled and cut in wedges
2 sprigs dill, coarsely chopped
2 oz (55 g) feta cheese, crumbled
½ cup (125 mL) Green Goddess Dressing (recipe follows)
Salt and pepper

Prepare Chef Lynn’s Lemon Garlic Shrimp according to package directions. Alternately, in a large bowl, combine shallot, garlic, anchovy paste, chilli flakes, salt, pepper, lemon juice, zest, and olive oil. Add thawed unseasoned shrimp, toss gently to coat and let marinate for 5 minutes. Grill or sauté over medium high heat until cooked through, about 2-3 minutes per side. Garnish with chopped chives and set aside.

Half fill a medium saucepan with cold salted water and bring to a boil over medium-high heat. Add snap peas and boil for 1 minute. Using a slotted spoon, transfer to a bowl of ice water to stop cooking process and set color. Boil asparagus for 1 minute, then transfer to ice water. When cooled, drain peas and asparagus on paper towels.

In a large bowl, gently toss together peas, asparagus, cucumber, zucchini, lettuce, green onions, avocado, dill, and feta. Add dressing and toss until salad is well coated. Season to taste with salt and pepper. Top with Lemon Garlic Shrimp and serve immediately.

Green Goddess Dressing with Shallot & Herbs
Makes 1 1/2 cups (375 mL)

1 ripe avocado, peeled
1 shallot, chopped
1 clove garlic, peeled
1 cup (250 mL) mayonnaise
½ cup (125 mL) sour cream
½ cup (125 mL) loosely packed flat-leaf parsley leaves
2 tbsp (30 mL) chopped chives
2 tbsp (30 mL) lemon juice
Salt and pepper

Place avocado, shallot, garlic, mayonnaise, sour cream, parsley, chives, and lemon juice in a blender and process until smooth. Season to taste with salt
and pepper. Transfer dressing to a container, cover, and refrigerate until ready to use.

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Vij Family’s Chicken Curry

BT Calgary | posted Monday, May 11th, 2015

Vij Family’s Chicken Curry
(From Vikram Vij’s Elegant & Inspired Indian Cuisine by Vikram Vij & Meeru Dhalwala)

Serves 6

Wine Selection: A Spanish Tempranillo with good fruit and balanced tannins is a great pairing.

Ingredients:

• ½ cup canola oil
• 2 cups finely chopped onions (2 large)
• 3 inch stick of cinnamon
• 3 Tbsp finely chopped garlic
• 2 Tbsp chopped ginger
• 2 cups chopped tomatoes (2 large)
• 1 Tbsp salt
• ½ tsp ground black pepper
• 1 tsp turmeric
• 1 Tbsp ground cumin
• 1 Tbsp ground coriander
• 1 Tbsp garam masala
• ½ tsp ground cayenne pepper
• 3 lbs chicken thighs, bone in
• 1 cup sour cream, stirred
• 2 cups water
• ½ cup chopped cilantro (including stems)

Preparation:

  1. In a large pan, heat oil on medium heat for 1 minute. Add onions and cinnamon, and sauté for another 4 minutes.
  2. Add ginger, tomatoes, salt, black pepper, turmeric, cumin, coriander, garam masala and cayenne.
  3. Cook this masala for 5 minutes, or until the oil separates from the masala.
  4. Remove and discard skin from the chicken thighs.
  5. Wash thighs and add to the masala. Stir well.
  6. Cook chicken thighs for 10 minutes, until the chicken looks cooked on the outside.
  7. Add sour cream and water and stir well. Increase the heat to medium-high.
  8. When curry starts to boil, reduce the heat to medium, cover and cook for 15 minutes, stirring 2 or 3 times, until chicken is completely cooked.
  9. Poke the thighs with a knife. If the meat is still pink, cook for 5 more minutes.
  10. Remove and discard the cinnamon stick. Cool curry for at least half an hour.
  11. Transfer cooled chicken to a mixing bowl.
  12. Wearing latex gloves, peel chicken meat off the bones.
  13. Discard bones and stir chicken back into the curry.
  14. Just before serving, heat curry on medium heat until it starts to boil lightly.
  15. Stir in cilantro.

 

To Serve: Dived curry evenly among six bowls. Serve with naan or rice.

 

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Vikram’s Boneless Goat Curry

BT Calgary | posted Monday, May 11th, 2015

Courtesy Vikram Vij

 

STEWED GOAT

• ½ cup ghee or butter
• 1 tsp salt
• 6 lbs goat meat, bone-in, cut in 1 ½ -to 2-inch dice
• 1 cup of water

MASALA

• ½ cup of cooking oil
• 1 tbsp + 1 tsp cumin seeds
• 3-inch cinnamon stick
• 5 black cardamom pods, lightly pounded (Optional)
• 10 cloves
• 1 lb red onions, thinly sliced
• 3 tbsp chopped garlic (9 medium cloves)
• 2 tbsp finely chopped ginger
• 3 cups pureed tomatoes (6 medium)
• 1 tsp black pepper
• 2 tbsp ground cumin
• 2 tbsp garam masala
• 1 ½ tsp salt
• 1 tbsp paprika (optional)
• 1 tsp turmeric
• 1 ½ tsp ground cayenne pepper (optional)
• 1 cup plain yogurt (minimum 2% milk fat), stirred
• 6 cups water

STEWED GOAT:

  1. In a large pot on medium-high heat, combine ghee (or butter), salt, goat meat and water.
  2. Stir regularly for 10 to 15 minutes, or until meat is browned and begins to release its juices.
  3. Cover and reduce the heat to low, then cook for 1 ¼ hours, stirring every 15 minutes.
  4. The goat meat and bones will release water and should not stick to the bottom of the pan.
  5. If the meat is sticking, add ½ to 1 cup of water.
  6. While the goat meat is stewing, make the masala in a separate pan.

MASALA:

  1. In a large pot, heat oil on medium-high for 1 minute.
  2. Add cumin seeds, cloves, cinnamon and black cardamom, stir and allow cumin seeds to sizzle for 30 seconds.
  3. Stir in onion and sauté for 7 to 8 minutes, or until crispy brown on the edges.
    Add garlic and sauté for 2 minutes, or until browned.
  4. Stir in ginger, tomatoes, black pepper, ground cumin, garam masala, turmeric, salt, paprika and cayenne.
  5. Reduce the heat to medium, cover and cook for 3 minutes.
  6. Place yogurt in a small bowl.
  7. To prevent curdling, spoon 2 to 3 tbsp of the hot masala into the yogurt.
  8. Stir well, then pour the yogurt mixture into the pot of masala.
  9. Sauté masala for another 2 minutes, then stir in water, increase the heat to high and bring to a boil.
  10. Cover, reduce the heat to low and simmer for 10 minutes.
  11. Turn off the heat.

FINISH CURRY:

  1. After goat has stewed for 1 ¼ hours, remove a piece from the pot, allow it cool for a minute and pull some meat off the bone.
  2. If it pulls off easily and is tender remove the pot from the heat.
  3. If not, cook the goat meat for another 15 minutes.
  4. Once goat neat is cooked, turn off the heat and allow to cool for 20 to 30 minutes.
  5. Set the pot of cooled goat meat beside the pot of curry.
  6. Wearing plastic gloves, pull the goat meat off the bones.
  7. Discard the bones and return the goat meat to the pot of curry.
  8. Just before serving, heat goat curry on medium-high and bring it to a boil.
  9. Stir and reduce the heat to medium, cover and simmer for 10 minutes.
  10. Serve immediately.
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Chef Darren’s Chili Recipe

BT Calgary | posted Tuesday, May 5th, 2015

Chef Darren’s Chili Recipemoms best meal

Courtesy Darren MacLean, downtownfood

 

Ingredients:

 

  • Splash of vegetable oil
  • 2 large onions, chopped
  • 1 chili pepper, chopped
  • 3 cloves of garlic, chopped
  • 2 lbs of lean ground beef
  • 3400g tins of whole tomatoes with juice, chopped
  • 2 tablespoons toasted and ground cumin
  • 1 tablespoon chili powder
  • 2 tablespoons paprika
  • 1 cinnamon stick (Chef) (no cinnamon stick for Mom)
  • 2 450g cans kidney beans, rinsed
  • 1 350 ml can of beer (Mom)
  • 1/4 cup red wine (Chef)
  • 1 bay leaf
  • Salt and pepper to taste
  • 4 tablespoons sour cream
  • 1/2 cup shredded cheddar
  • 3 teaspoons shredded scallions

 

 

To make:

 

  1. In a medium-sized stockpot, heat the oil over medium heat. Sauté onion, chili pepper and garlic until soft. Add ground beef; cook and stir until meat is browned, then drain off all excess fat from the beef before heading to the next step.
  2. De-glaze with wine and/or beer; allow to reduce by half before heading to the next step.
  3. Pour in tomatoes with liquid, salt, pepper, cumin, chili powder, paprika, oregano, and cinnamon stick. Cover and simmer for 45 minutes.
  4. Stir in kidney beans and cook for another 15 minutes.
  5. Finish with a touch bitter dark chocolate for a chef’s touch (1/2 T only).
  6. Top with cheddar, sour cream and freshly chopped green onions.

 
Check out Chef Darren Maclean create this recipe with his mom!

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Spaghetti Squash with Kale Pesto

BT Calgary | posted Tuesday, Apr 21st, 2015

squash

SPAGHETTI SQUASH WITH KALE PESTO

 

Ingredients

  • 1 spaghetti squash (about 2 lb), halved lengthwise and seeded
  • 1 tbsp canola oil
  • 1/4 tsp salt
  • 1/4 tsp freshly ground pepper
  • 1/2 cup Kale Pesto (recipe follows)
  • Freshly grated Parmesan cheese*

Method

  1. Preheat oven to 400ºF.
  2. Brush cut sides of squash halves with oil.  Sprinkle with salt and pepper.
  3. Place squash halves, cut side down, in a parchment paper-lined rimmed baking sheet.
  4. Bake, turning squash halves over after 20 minutes, until squash is tender, about 40 minutes.
  5. When cool enough to handle, use a fork to pull squash strands free from shell halves; discard shell halves.  There should be about 4 cups squash.
  6. Transfer squash to a bowl.  Add Kale Pesto and toss to combine.
  7. Serve topped with Parmesan cheese.  Serves 6.

 

Nutritional analysis per serving: 127 calories, 10.2 g fat, 2.1 g protein, 8.4 g carbohydrate, 2 g fibre, 144 mg sodium

*Ingredient not included in nutritional analysis.

 

 

Kale Pesto

Ingredients

  • 1 cup coarsely chopped kale leaves
  • 1/4 cup fresh basil leaves
  • 1/4 cup fresh parsley leaves
  • 1/4 cup extra-virgin olive oil
  • 3 tbsp slivered almonds, toasted
  • 3 tbsp freshly grated Parmesan cheese
  • 1 tbsp fresh lemon juice
  • 1 clove garlic, chopped

 

Method

1. Place all ingredients in a blender; purée until almost smooth.  May be refrigerated for up to 3 days or frozen for up to 1 month.  Makes about 3/4 cup.

Courtesy Atco Blue Flame Kitchen

Nutritional analysis per 1 tbsp serving:  58 calories, 5.7 g fat, 1 g protein, 1.3 g carbohydrate, 0.4 g fibre, 22 mg sodium

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Thai Beef Salad

BT Calgary | posted Wednesday, Apr 15th, 2015

THAI BEEF SALAD
(Yield 12 portions)

Ingredients:

  • 1.5lb Beef Tenderloin, Cooked Medium Rare and Cooled (could use leftover chicken or seafood)
  • 6 Cloves Garlic, Minced
  • ¼ C Mint leaves
  • 6 Green Chilies Sliced Into Rings
  • 1 Onion, Julienne
  • 1 Lime, Juice Only
  • 3 Tbsp. Fish Sauce
  • TT rock salt and cracked black pepper

Garnish

  • 12 pieces of lettuce or Belgium Endive leaves
  • 12 tomato slices
  • 6 green onions cut on the bias
  • 9 sprigs of cilantro, chopped

Method:

1. Slice the meat into thin slices and mix it with the garlic, mint, chili, onions, lime, fish sauce and seasoning. Allow it to sit for one hour in the refrigerator to retain the flavors.

2. Serve the beef on a bed of lettuce and garnish with tomatoes. Sprinkle the green onions and cilantro on top. Finish it with rock salt and cracked black pepper.

 

Courtesy SAIT Culinary Campus

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Southern Fried Chicken

BT Calgary | posted Monday, Apr 13th, 2015

Southern Fried Chicken

(yields 4 portions)

 

Day Before

  • 1 Chicken, Cut into 8 pieces
  • 1 L Buttermilk
  • 2 Tbsp. Blackening Spice

Mix all ingredients together in reseal able container. Marinate in mixture for 12 hours minimum and 16 hour maximum.

Flour Dredge

  • 1 ½ C All Purpose Flour

1 Tbsp. each for the following:

  • Black Pepper
  • Ground Cumin
  • Dried Oregano
  • Onion Powder
  • GarlicPowder
  • Cumin
  • Chili Powder
  • Paprika
  • Thyme
  • Cayenne
  • Pepper
  • Dry Mustard
  • Tarragon
  • 2 Tbsp. Salt, Kosher Preferred

Combine all ingredients and mix well.

Frying

  • 8 Marinated Chicken Pieces
  • 4 Egg, Whites, Whipped till frothy
  • Flour Dredge

 

Method:

  1. Pre heat deep fryer to 325F or shallow fry in cast iron pan at approximately same temperature.
  2. Starting with the flour mixture dip chicken pieces first in flour dredge covering evenly, then into the whipped egg white, then back into flour dredge and finally place in hot oil.
  3. Continue frying chicken until golden brown and an internal temperature of 170F is reached, drain on paper towel and enjoy.
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KAMUT® Capellini with a Sweet Tomato Pesto

BT Calgary | posted Monday, Apr 6th, 2015

 

KAMUT® Capellini nests

KAMUT® Capellini nests

Ingredients

  • 20-25 organic grape/cherry tomatoes
  • 1/2 cup organic olive oil
  • 1 handful organic fresh basil
  • 1 large organic garlic clove
  • 1 tsp balsamic vinegar
  • 2-3 drops stevia
  • Salt and pepper to taste
  • Freshly grated organic parmigiano-reggiano

Method

Pasta:

  1. Bring a large pot of water to a boil. Add salt.
  2. Cook 2 Artesian Acres KAMUT® Capellini nests per person for 3-4 minutes or until al dente. Drain.

Sauce:

  1. In a food processor blend half or 10 of the tomatoes, olive oil, basil, garlic, balsamic vinegar, salt, pepper and stevia.
  2. Cut the remaining tomatoes in thirds. Toss the sauce, pasta and fresh tomatoes in a bowl. Top with freshly grated cheese and serve.

 

Serves 4.

Courtesy Martine Carlina – The Kamut Association
www.livinggreenwithmartine.blogspot.com

 

Available in Calgary at…..

Superstore

Mrs. Greens

Planet Organic

Amaranth – Lake Dr. NW

Community Natural Foods

Federated Co Op

Green Earth Organics 

Watch the segment!

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