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Recipes

Asian Tuna Sliders

BT Calgary | posted Tuesday, Jan 2nd, 2018

I love these economical, tasty and healthy sliders as an alternative to the regular beef ones because they are so flavorful and easy to make, yet your guests will think you spent lots of time and money on them because they present so nicely. The addition of the spicy mayo and the pickled ginger really give these sliders a kick! You can up the ante by using albacore tuna in the recipe but the light tuna works really well in this dish.

–Courtesy Theresa Toth

Asian Tuna Sliders

Ingredients: 

  • 2 cans light flaked tuna
  • 1/2 cup seasoned breadcrumbs
  • 2 eggs, beaten
  • 1/4 cup green onion, chopped
  • 1/2 cup low fat mayonnaise
  • Salt & Pepper to taste
  • 2 tablespoons sesame or peanut oil
  • 1 cup coleslaw or broccoli slaw
  • 1/4 cup sesame salad dressing
  • 1/4 cup pickled ginger, sliced
  • 1/4 cup spicy mayonnaise
  • 1 dozen small buns

Directions:

  1. Place the tuna, breadcrumbs, eggs, green onion, low fat mayo and salt & pepper in a bowl.
  2. Stir until the mixture is nicely combined.
  3. Using your hands, form patties which are approx. 2-3 inches in diameter.
  4. Using a non-stick fry pan, heat the oil over a medium heat and add the sliders (you may have to cook them in 2 batches depending on how many you have)
  5. Fry each side for approx. 3-5 minutes until golden brown.
  6. Meanwhile, add the sesame salad dressing to the coleslaw and stir.
  7. When the sliders are ready, spread a little of the spicy mayo onto each bun, add a tuna slider and top with a spoonful of slaw and a few pieces of ginger.
  8. Serve warm.

 

Lemongrass Soup

BT Calgary | posted Tuesday, Jan 2nd, 2018

This soup is incredibly versatile and can be adjusted according to your taste and the ingredients you have on hand. You can use almost any combination of meat, vegetables or tofu to make this your own. While you can make this soup in under 30 minutes, it’s even better the next day when the flavors have melded together.

–Courtesy Theresa Toth

Lemongrass Soup

Ingredients:

  • 8 cups vegetable broth
  • 2 tablespoons lemongrass paste
  • 2 tablespoons ginger paste
  • 2 teaspoons garlic paste
  • 4 cups of mixed veggies, chopped (I like broccoli, mushrooms, carrots, baby corn, celery, peas)
  • 1 cup meat, fish or tofu or a combination, thinly sliced
  • 1/2 cup hoisin sauce
  • 1/2 cup Thai chili sauce
  • 1/2 cup fresh cilantro, chopped
  • 2 tablespoons green onion, chopped

Directions:

  1. Heat broth in a large stock pot over medium heat.
  2. Add the lemongrass, ginger and garlic and bring to a boil.
  3. Reduce the heat and let simmer for 20 minutes or more.
  4. Add veggies, protein and the two sauces and cook for 10 minutes longer or until the veggies are tender and the meat is fully cooked.
  5. Ladle into individual bowls, top with cilantro and green onion and serve.

Sautéed Brussels Sprouts with Sage Bread Crumbs

BT Calgary | posted Tuesday, Dec 5th, 2017

One-skillet sides make all the difference when preparing multi-course holiday meals – no jostling over oven space and fewer dishes to tackle at the end of the night. This colourful dish is made using frozen Brussels sprouts, which take just minutes to cook, and gets topped with crispy herbed bread crumbs for a hit of crunch.

 

Makes: 8 servings                                                           

Prep time: 10 minutes

Cook time: 20 minutes

Ready in: 25 minutes                    

Difficulty Level: Easy

 

Per serving: 140 calories, fat 8 g (3 g of which is saturated), sodium 300 mg, carbohydrate 14 g, fibre 5 g, sugars 3 g, protein 7 g

Ingredients:

  •       1 tbsp (15 mL) PC® Unsalted Country Churned Butter
  • 1/3 cup (75 mL) panko bread crumbs
  • 2 tbsp (25 mL) finely chopped fresh sage
  • 2 tbsp (25 mL) olive oil
  • 2 pkg (500 g each) frozen PC® Baby Brussels Sprouts
  • 1/2 tsp (2 mL) each salt and freshly ground black pepper
  • 3 shallots, thinly sliced
  • 2 cloves garlic, minced
  • 1/2 cup (125 mL) PC® Italian Diced Pancetta (about half 150 g pkg)
  • 2 tsp (10 mL) sherry vinegar

Directions:                                                                                                                                                                                      

  1. Melt butter in large nonstick skillet over medium heat. Add bread crumbs and sage; cook, stirring occasionally, until bread crumbs are golden, about 5 minutes. Transfer to small bowl; set aside. Wipe out skillet.
  2.  Heat 1 tbsp oil in same skillet over medium heat. Add frozen Brussels sprouts, salt and pepper; cook, stirring often, until beginning to soften, 6 to 8 minutes.
  3. Add remaining 1 tbsp oil, shallots, garlic and pancetta; cook, stirring often, until shallots and Brussels sprouts are softened and pancetta is crispy, about 5 minutes.
  4. Add vinegar; cook, stirring often, 1 to 2 minutes. Transfer to serving dish. Sprinkle with bread crumb mixture.

 

Chef’s Tip: If you don’t have sherry vinegar, use red wine vinegar or cider vinegar instead.

Gnocchi with Creamy Gorgonzola Sauce

BT Calgary | posted Tuesday, Dec 5th, 2017

Pillowy potato dumplings cook right in the sauce, so there’s no need to use more than one pan to make this creamy side. Gorgonzola dolce has a mild, sweet flavour that doesn’t overwhelm, so you can serve this dish alongside a variety of mains – try it in place of mashed or scalloped potatoes.

 

Makes: 5 to 6 servings                                                  

Prep time: 5 minutes

Cook time: 15 minutes

Ready in: 15 minutes                                    

Difficulty Level: Easy

 

Per serving (about 1/2 cup): 290 calories, fat 18 g (11 g of which is saturated), sodium 420 mg, carbohydrate 23 g, fibre 2 g, sugars 5 g, protein 9 g

Ingredients                                                                                                                                                                                    

  • 3/4 cup (175 mL) 35% whipping cream
  • 3/4 cup (175 mL) PC® Blue Menu Chicken Broth
  • Pinch (0.5 mL) each freshly ground black pepper and ground nutmeg
  • 1/3 cup (75 mL) crumbled PC® BLACK LABEL GORGONZOLA DOLCE SOFT BLUE-VEINED CHEESE or PC® Blue Cheese
  • 1 pkg (350 g) PC® Gnocchi Potato Dumplings
  • 1/4 cup (50 mL) grated PC® Splendido Parmigiano Reggiano Cheese
  • 2 tbsp (25 mL) chopped fresh chives

 

Directions:                                                                                                                                                                                   

  1. Heat cream, broth, pepper and nutmeg in large nonstick skillet over medium heat; bring to a simmer.
  2. Add Gorgonzola cheese; cook, stirring constantly, until melted and mixture is thick enough to coat back of spoon, 3 to 4 minutes.
  3. Stir in gnocchi; return to a simmer. Cook, stirring occasionally, until gnocchi are heated through, 2 to 3 minutes. Sprinkle with Parmigiano-Reggiano cheese and chives. Serve immediately.

 

Chef’s Tip: Use a fork to easily crumble the Gorgonzola cheese.

 

Antipasto Misto Snack Board

BT Calgary | posted Tuesday, Dec 5th, 2017

A cheese and charcuterie board is one of the easiest ways to feed your guests – the key is to offer a variety of flavours, textures and colours. PC Splendido Antipasto Misto gives you three types of cured meats for this board – prosciutto, Coppa di Parma and mild Genoa salami – so you can cover all your bases with just one package. Feel free to add sliced pears and grapes to the board for an extra pop of colour.

 

Makes: 10 servings                                                        

Prep time: 5 minutes

Ready in: 5 minutes                                       

Difficulty Level: Easy

 

Per serving: 210 calories, fat 15 g (7 g of which is saturated), sodium 740 mg, carbohydrate 10 g, fibre 2 g, sugars 3 g, protein 11 g

 

Ingredients:                                                                                                                                                                                   

  • 1 pkg (200 g) PC® Cocktail Bocconcini Soft Fresh Cheese, drained
  • 1 tbsp (15 mL) chopped fresh basil
  • 1 tbsp (15 mL) PC® New World EVOO Extra Virgin Olive Oil
  • 1 tbsp (15 mL) drained PC® BLACK LABEL PEPERONCINI PICCANTI CHOPPED HOT CHILI PEPPERS IN OIL
  • 1 pkg (100 g) PC® Splendido® Antipasto Misto
  • Half pkg (200 g pkg) PC® Double Cream Brie Soft Ripened Cheese
  • Half pkg (125 g pkg) PC® Blue Cheese
  • Half pkg (142 g pkg) PC® Roasted Onion, Garlic & Herb Pita Crackers
  • 12 gherkins
  • 3/4 cup (175 mL) drained PC® Whole Sweet Red Peppers (about 6 pieces), halved
  • 2/3 cup (150 mL) marinated olives
  • 3 tbsp (45 mL) PC® Whole Grain Dijon Prepared Mustard

 

Directions:                                                                                                                                                                                      

  1. Stir together bocconcini, basil, oil, peperoncini and salt in large bowl. Transfer to serving bowl. Place on large serving board.
  2. Halve prosciutto from Antipasto Misto crosswise. Arrange prosciutto and remaining contents of Antipasto Misto package on same board.
  3. Arrange brie cheese, blue cheese, crackers, gherkins, red peppers and olives on same board. Smear mustard directly onto board, or transfer to small serving dish and place on board.

 

Chef’s Tip: For the best flavour, bring the brie cheese and blue cheese to room temperature before serving – just be sure to keep the meats chilled until you’re ready to serve.

 

Pâté Brioche Bites with Dill Pickle Relish

BT Calgary | posted Tuesday, Dec 5th, 2017

 

Smooth and creamy pâté and a homemade (but easy!) relish give these party-perfect appetizers an elevated touch. Refrigerate any leftover relish for up to a week and use in sandwiches or egg salads, or mix with sour cream to make a dip for veggies and chips.

 

Makes: 16 servings                                                        

Prep time: 20 minutes

Cook time: 7 minutes

Ready in: 25 minutes                                    

Difficulty Level: Easy

 

Per serving: 90 calories, fat 6 g (2 g of which is saturated), sodium 135 mg, carbohydrate 10 g, fibre 0 g, sugars 2 g, protein 3 g

 

INGREDIENTS:                                                                                                                                                                                   

  • 8 slices PC® Brioche Loaf
  • 1 pkg (150 g) PC® Country-Style Pork & Goose Pâté with Cranberry
  • 1 cup (250 mL) drained PC® Baby Dill Pickles with Garlic
  • 1 clove garlic
  • 1 tbsp (15 mL) drained PC® Pickled Hot Banana Pepper Rings
  • 1 tbsp (15 mL) olive oil
  • 1 tbsp (15 mL) PC® White Wine Vinegar
  • 2 tbsp (25 mL) PC® Dijon Mayo Sandwich Spread

 

DIRECTIONS:                                                                                                                                                                                      

  1. Preheat oven to 425°F (220°C). Arrange brioche in single layer on parchment paper-lined large baking sheet. Bake, flipping brioche once, until golden, 7 to 8 minutes. Let cool completely. Cut each slice into quarters to make 32 pieces total. Set aside.
  2. Meanwhile, arrange pâté on cutting board. With knife parallel to board, cut pâté in half through centre to make 2 thin pieces. Cut each piece into 8 equal cubes to make 16 pieces total. Set aside.
  3. Thinly slice 2 pickles; set aside. Combine remaining whole pickles, garlic, banana peppers, oil and vinegar in food processor. Pulse, stopping to scrape down bowl if necessary, until finely chopped. Set aside.
  4. Arrange half of the brioche in single layer on work surface. Top with sandwich spread, dividing evenly. Arrange 1 cube pâté over top of each; dollop each with 1 tsp pickle-garlic mixture. Sandwich with remaining brioche.
  5. Skewer reserved sliced pickles on each of 16 toothpicks; insert into brioche to secure.

 

Chef’s Tip: For easy slicing, make sure the pâté is well-chilled and use a sharp, hot knife. To heat up the knife, run it under hot water for a few seconds, then dry it off before slicing.

 

Smoked Salmon and Gouda Pesto Tarts

BT Calgary | posted Tuesday, Dec 5th, 2017

Fresh asparagus adds a nice pop of colour and is a classic pairing for smoked salmon in these savoury brunch tarts, but you can leave it out if you can’t find it. It’s best to thaw the puff pastry in the fridge overnight – if the sheet becomes sticky while you’re working with it, simply pop it back in the fridge for a few minutes to firm up.

 

Makes: 4 servings                                                           

Prep time: 25 minutes

Cook time: 20 minutes

Ready in: 40 minutes                                    

Difficulty Level: Easy

 

Per serving: 440 calories, fat 28 g (11 g of which is saturated), sodium 800 mg, carbohydrate 27 g, fibre 2 g, sugars 2 g, protein 21 g

 

INGREDIENTS                                                                                                                                                                                   

  • Half pkg (450 g pkg) frozen PC® Butter Puff Pastry (1 sheet), thawed
  • 2 tbsp (25 mL) PC® Splendido Basil Pesto
  • 3/4 cup (175 mL) shredded PC® Gouda Cheese Block
  • 5 spears asparagus (about 1/4 lb/115 g), trimmed and thinly sliced on diagonal
  • 3 large eggs
  • Half pkg (300 g pkg) PC® Double Smoked Oak-Smoked Long-Sliced Scottish Atlantic Salmon (about 6 slices), thawed and halved lengthwise
  • 1 tbsp (15 mL) chopped fresh dill
  • 1 tsp (5 mL) grated lemon zest
  • 1/4 tsp (1 mL) freshly ground black pepper

 

DIRECTIONS                                                                                                                                                                                      

  1. Preheat oven to 400°F (200°C). Unroll pastry; cut into quarters. Arrange, 3 inches (8 cm) apart, on parchment paper-lined large baking sheet.
  2. Spread pesto over top of pastry, dividing evenly. Sprinkle with cheese and asparagus, dividing evenly. Bake until pastry is puffed and golden and cheese is melted, 20 to 22 minutes.
  3. Meanwhile, place eggs in small saucepan; add enough cold water to cover by at least 1 inch (2.5 cm). Bring to a boil; cook 5 minutes. Transfer eggs with slotted spoon to bowl of ice water. Let chill 5 minutes. Peel under cold running water. Coarsely chop.
  4. Transfer pastry to large serving platter. Loosely roll up and twist salmon; arrange over pastry, dividing evenly. Sprinkle with eggs, dill, lemon zest and pepper, dividing evenly.

 

Chef’s Tip: To enjoy as an appetizer, omit the eggs and cut each piece into quarters before serving.

 

Excellent source of folate.

Good source of iron.

Source of omega-3 polyunsaturated fatty acids

 

Double-Smoked Salmon and Sweet Pea Yorkies

BT Calgary | posted Tuesday, Dec 5th, 2017

A creamy sweet pea purée (conveniently made with frozen peas) nestled into crispy Yorkshire puddings adds fresh flavour and colour to your holiday spread. The extra-long slices of smoked salmon are especially easy to roll into elegant rosettes for an impressive finishing touch.

 

Makes: 12 servings                                                        

Prep time: 15 minutes

Cook time: 6 minutes

Ready in: 20 minutes                    

Difficulty Level: Easy

 

Per serving: 100 calories, fat 5 g (2 g of which is saturated), sodium 270 mg, carbohydrate 9 g, fibre 1 g, sugars 2 g, protein 6 g

 

INGREDIENTS                                                                                                                                                                                   

  • 1 cup (250 mL) frozen PC® Small Sweet Peas
  • 1/2 cup (125 mL) fresh mint
  • 1/2 cup (125 mL) PC® Ricotta Whey Cheese
  • 1 tbsp (15 mL) PC® Creamy Horseradish Sauce
  • 1 tbsp (15 mL) each grated lemon zest and fresh lemon juice
  • 1/4 tsp (1 mL) salt
  • 1 pkg (185 g) PC® Yorkshire Pudding
  • Half pkg (300 g pkg) frozen PC® Double Smoked Oak-Smoked Long-Sliced Scottish Atlantic Salmon (about 6 slices), thawed and halved lengthwise

 

DIRECTIONS                                                                                                                                                                                      

  1. Preheat oven to 400°F (200°C).
  2. Bring small saucepan of water to a boil. Add frozen peas; reduce heat to a simmer. Cook 2 to 3 minutes. Drain and rinse under cold water until chilled. Drain well.
  3. Combine peas, mint, ricotta, horseradish sauce, lemon zest, lemon juice and salt in food processor. Pulse, stopping to scrape down bowl if necessary, until smooth. Transfer to small bowl; cover and refrigerate until needed.
  4. Arrange frozen puddings in single layer on baking sheet. Bake 4 minutes. Transfer puddings directly to rack to cool completely.
  5. Spoon pea mixture into cooled puddings, dividing evenly. Beginning at 1 short end, loosely roll up each piece of salmon to make 12 rosettes. Arrange 1 rosette in centre of each pudding.

 

Chef’s Tip: Garnish with pea shoots and sprinkle with cracked black pepper.

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