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Recipes

GARDEN VEGGIE BUDDHA BOWL

BT Calgary | posted Wednesday, Mar 2nd, 2016

Budha Bowl

GARDEN VEGGIE BUDDHA BOWL

Ingredients

 

Tahini Dressing

  • 3 Tbsp tahini (sesame paste) 45 mL
  • 3 Tbsp rice vinegar 45 mL
  • 1 tsp grated ginger 5 mL
  • 1 garlic clove, minced
  • 3 Tbsp canola oil 45 mL
  • 3 Tbsp boiling water 45 mL
  • salt & ground black pepper, to taste

Bowl Base

  • 2 cups cooked brown rice 500 mL
  • 1 cup cooked black (Beluga) or green lentils 250 mL
  • salt & ground black pepper, to taste
  • 3 Tbsp chopped dill 45 mL
  • 2 cups thinly sliced baby spinach 500 mL
  • 1 cup thinly sliced red peppers 250 mL
  • 1 cup grated carrots 250 mL
  • 1 cup enoki or other mushrooms sliced 250 mL
  • 1/2 cup pumpkin seeds 125 mL

Instructions

 

  1. WHISK tahini, vinegar, ginger, garlic and canola oil together until smooth. Add boiling water to thin out. Season with salt and pepper and reserve.
  2. TOSS hot rice and lentils with dill in a bowl. Season with salt and pepper to taste. Divide into serving bowls.
  3. DIVIDE spinach, peppers, carrots, mushrooms and pumpkin seeds on top of lentil blend in bowls.
  4. DRIZZLE dressing on top of veggies and serve immediately.
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Tomato Salad with Bacon Vinaigrette

BT Calgary | posted Wednesday, Oct 21st, 2015

The key to making this dish a knockout starts with great tomatoes. Pick nice and ripe but still firm ones for best results.

Ingredients:

  • 2ea Bacon Strips (cut small)
  • 100ml Canola Oil
  • 100ml Wine Vinegar
  • 30ml Dijon Mustard
  • To Taste Salt
  • To Taste Fresh Cracked Black Pepper
  • 6ea Ripe Tomatoes (approx. one per person)

Method:

  1. Sauté bacon until fat has rendered and a light brown color has been achieved.
  2. Place in blender (including fat); add grape seed oil, mustard, and vinegar.
  3. Blend at a low speed to begin with then increase speed until the vinaigrette is smooth.
  4. Season to taste with salt and pepper.
  5. Cut tomatoes in wedges and toss with dressing. Season again to taste.
  6. Serve and enjoy!

Serves 6

*Serving suggestion- Garnish with crispy bacon and flavored oils like chive oil if desired. Also adding greens like basil, nasturtium, dandelion or arugula will add a nice twist to this salad.

Courtesy Chef Paul Rogalski

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Honey Bourbon Fruit Salad

BT Calgary | posted Monday, Aug 17th, 2015

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Make this salad in the summer when melon is ripe and plentiful. In the fall or winter, be sure to allow fruit to ripen fully before assembling the salad. Berries are another great option and add beautiful color to this fragrant salad.

 

 

Ingredients:

  • 4 cups of fresh fruit such as honeydew, cantaloupe, watermelon or strawberries, cubed
  • ½ cup liquid honey
  • ½ cup bourbon
  • Juice of 1 lime
  • ½ teaspoon dry mustard
  • ½ teaspoon sea salt
  • ½ cup fresh mint, thinly sliced

 

Method:

  1. Combine all the ingredients for the dressing and toss with the fruit until lightly coated, careful not to bruise the fruit.
  2. Let it marinade for 30 minutes (or longer) gently tossing every 10 minutes to circulate the dressing evenly.
  3. Place into individual bowls, sprinkle with mint and serve.

 

If you are not fond of bourbon, rum or brandy is a nice substitute.

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Whole Grilled Cornish Hen with Roasted Baby Potatoes

BT Calgary | posted Friday, Aug 14th, 2015

Courtesy Chef Daniel Pizarro of Avec Bistro

Cornish Hen

PREP:

  1. With a pair of kitchen shears, make cuts starting from the back cavity of the hen towards the front on both sides of the back bone to fully remove back bone. Once removed you can start to open the bird.
  2. Make small cuts very gently with a sharp boning or paring knife between the rib cage and the breast meat leading towards the center of the bird. Repeat on both sides until the rib cage and breast bone pull away from the meat.
  3. After you will start removing what’s left of the back bone attached to the thighs using a similar method of cutting between the bone and the meat of the thigh on both sides.
  4. From here we make incisions on both sides of the thigh bone to remove the bone.
  5. Once incisions are made then you will have to just pop the thigh bone out by twisting until it pops out of the socket. Now we are ready to prepare the bird to grill.

Marinade

INGREDIENTS:

  • 3 Cloves Crushed Garlic
  • 1 Lemon Zested
  • 2 Tbsp Olive Oil

PREP:

  1. Mix all ingredients together and rub all over the inside of the bird. Minimum 2 hours and for best results marinate over night.
  2. After marinating 9 pat dry) place skin down on the grill for the marks (about 5 min on high heat) then turn and grill another 8-10 min on medium heat until bird is fully cooked.

Potatoes

INGREDIENTS:

  • 2lbs Baby or Nugget Potatoes
  • 3 Stems of fresh Rosemary
  • 1 Lemon for the Peel and for Seasoning
  • ½ Tbsp Salt
  • 2 Tsp Pepper
  • 2 Tbsp Butter
  • 1 tbsp Honey

Tinfoil

PREP:

  1. Make a pouch out of the tinfoil large enough to hold the ingredients listed.
  2. Start off by lining the bottom with the rosemary.
  3. Lay the washed potatoes on top of the rosemary and add the rest of the ingredients on top of the potatoes.
  4. Close the pouch and place on the grill for about 30-45min at medium heat.
  5. Potatoes should be fork tender and finish by squeezing half the peeled lemon.

Grilled Watermelon Salad

INGREDIENTS:

  • 1 Watermelon
  • ½ Cup Feta Cheese (Crumbled)
  • 1 Cup Loose Arugula
  • 1 Lemon
  • ½ Tbsp Olive Oil
  • Salt and Pepper To Taste

PREP:

  1. Brush the watermelon with olive oil and grill on an angle high heat for 30-40 seconds just for grill marks.  Remove and place on plate.
  2. Dress Arugula with the leftover olive oil, lemon and salt.
  3. Place arugula over the grilled watermelon and top with crumbled feta.
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Quinoa Tabouleh with Chickpeas

BT Calgary | posted Wednesday, Aug 12th, 2015

MAKES 1 SERVING

Got food sensitivities? Try this delicious, healthy food-swap.

Ingredients:

      • 1.5 cups cooked quinoa
      • 1/2 cup garbanzo beans (chickpeas), rinsed and drained
      • 1/2 cup chopped cucumber
      • 1/2 cup tomatoes, quartered
      • 1/2 lemon, juiced
      • 1 teaspoon olive oil
      • 2 tablespoon fresh chopped parsley
      • Handful of salad greens

Method:

  1. In a medium bowl combine the quinoa, chickpeas, cucumber, and tomatoes.
  2. In a small bowl, whisk together the lemon juice, olive oil, parsley, salt and pepper.
  3. Pour the dressing over the salad and toss together to coat evenly with the dressing.
  4. Line mason jar with salad greens and top with Quinoa Tabouleh salad.
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Hummous Tuna Salad in Avocado bowl

BT Calgary | posted Wednesday, Aug 12th, 2015

MAKES 1 SERVING
Got food sensitivities? Try this delicious, healthy food-swap.

Ingredients:

  • 2.5 oz tuna packed in water, drained
  • 1 small carrot, cut into small chunks
  • 1 small stalk of celery, cut into small chunks
  • 2 tablespoons hummus*
  • 1 teaspoon dried dill weed (or 1 tablespoon fresh)
  • juice of 1/2 lemon
  • cracked black pepper, to taste
  • 1 Avocado halved, and pit removed

Method:

  1. Mix all ingredients except avocado, leaving a teaspoon of lemon juice to put on Avocado.
  2. Fill Avocado halves with tuna salad and enjoy.
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Blueberry Mango Colada Salad

BT Calgary | posted Wednesday, Jul 15th, 2015

BLUE APPLE SALADPer Portion: 130 calories, 1g fat, 1g protein, 31g carbohydrates

Ingredients:

  • 2 cups fresh blueberries
  • 2 mangos, peeled, seeded and sliced (about 1-3/4 cups)
  • 1/4 cup frozen piña colada mix, thawed
  • 1 tablespoon dark rum (optional)

To Make:

In a large bowl, combine blueberries, mangos, piña colada mix and rum. Into 4 martini glasses or dessert dishes, spoon fruit mixture, dividing evenly. Garnish with blueberries, mango slices and thin lime slices threaded onto long toothpicks, if desired.

Yield : 4 portions

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Lemon Blueberry & Chicken Salad

BT Calgary | posted Wednesday, Jul 15th, 2015

BLUE APPLE SALAD

BLUE APPLE WRAPjpg

JARPer Portion: 244 calories, 25 g protein, 6 g fat, 22 g carbohydrate

Ingredients:

· 2 cups fresh or frozen blueberries, divided
· 3/4 cup low-fat lemon yogurt
· 3 tablespoons reduced-calorie mayonnaise
· 1 teaspoon salt
· 2 cups cubed cooked chicken breasts
· 1/2 cup sliced green onions (scallions)
· 3/4 cup diagonally sliced celery
· 1/2 cup diced sweet red bell pepper

To Make:

Reserve a few blueberries for garnish. In a medium-sized bowl, combine yogurt, mayonnaise and salt. Add the remaining blueberries, chicken, green onions, celery and bell pepper; mix gently. Cover and refrigerate to let flavors blend, at least 30 minutes. Serve over endive or other greens garnished with reserved blueberries and lemon slices, if desired.
Yield: 4 portions (about 5 cups)

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