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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


  • 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


  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


Moroccan Inspired Cauliflower Dip for Bagel Chips

Moroccan Inspired Cauliflower Dip for Bagel Chips


  • 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


  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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Chicken Thighs and Chorizo Ragout

BT Calgary | posted Thursday, Nov 19th, 2015


Served with butter and parmesan pappardelle (recipe below) Serves 4

Courtesy Cactus Club culinary director Rob Feenie



  • 8 boneless skinless chicken thighs
  • 2 tbsp. all-purpose flour
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 2 tbsp. vegetable oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 tsp. chili flakes
  • 17.5 oz. diced tomatoes
  • ½ cup white wine
  • ½ cup chicken stock
  • 1/3 cup tomato paste
  • 2 tbsp. chopped fresh parsley
  • 2 tbsp. capers, drained
  • ¼ cup Nicoise olives
  • 1 cup dry chorizo sausages diced to ¼” dice


  1.  Toss chicken with flour, salt and pepper.
  2. In large shallow Dutch oven (or large shallow pot), heat half of the oil over medium high heat; brown chicken, in batches and adding some of the oil if necessary. Transfer to plate and reserve. Drain excess fat from pan.
  3. Heat remaining oil in pan over medium heat. Add onions, chorizo and garlic. Sauté until tender, approximately 3-4 minutes. Add chili flakes and stir. Deglaze with white wine.
  4. Stir in tomatoes, chicken stock and tomato paste. Bring liquid to a boil.
  5. Add capers, olives and portion of chopped parsley. Check for seasoning in this point and adjust if necessary.
  6. Return chicken and any juices to pan. Reduce heat and simmer until thickened and juice run clear when chicken is pierced, about 30 minutes.
  7. Sprinkle with parsley. Transfer to serving dish and serve with pappardelle.



  • 17.5 oz. uncooked pappardelle
  • 2 tbsp. butter
  • 1 cup grated parmesan cheese
  • 2 tbsp. chopped parsley
  • Salt and pepper


  1. Heat large pot with salted water. Bring to a boil and cook pappardelle noodles following manufacturer’s instructions.
  2. In mean time heat large frying pan and add butter.
  3. While butter is melting, transfer cooked noodles to a frying pan with butter and toss well.
  4. Season with salt and pepper and add grated parmesan cheese
  5. Add chopped parsley and toss well. Transfer to a serving bowl and serve with chicken.
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Cinnamon-Spiked Brownies

BT Calgary | posted Tuesday, Nov 17th, 2015

Prep 20 minutes
Bake 35–40 minutes
Makes 6 large or 12 small brownies


  • 2 Tbsp coconut oil
  • 1 Tbsp + ¾ cup rice f lour
  • 3 oz (about 1 bar) unsweetened baking chocolate
  • ¾ cup Simple Applesauce (page 204)
  • or unsweetened, organic store-bought
  • ½ cup sweet potato purée
  • ½ cup coconut sugar
  • ¼ cup honey
  • ¼ cup cocoa powder
  • 2 tsp pure vanilla extract
  • ¾ tsp baking powder
  • Cinnamon-Spiked Brownies
  • 2 tsp ground cinnamon
  • Pinch of ground nutmeg
  • Pinch of ground cloves
  • Pinch of cayenne
  • Pinch of sea salt
  • ¼ cup water (as needed)


1. Preheat the oven to 350°F. Coat an 8-inch square pan with 1 Tbsp of the coconut oil and powder it with 1 Tbsp of the rice f lour.
2. Configure a double boiler using a medium pot of water with a stainless steel mixing bowl or smaller pot over top. Melt the chocolate with the remaining 1 Tbsp coconut oil over low heat.
3. In a blender or food processor, combine the applesauce, sweet potato purée, coconut sugar, honey, cocoa powder, and vanilla. Add the chocolate/oil mix and combine until smooth. It should be creamy.
4. In a bowl, mix together the remaining ¾ cup of rice f lour, the baking powder, cinnamon, nutmeg, cloves, cayenne, and salt. The batter should be thick but not sticky. Add water 1 Tbsp at a time if needed.
5. Pour the batter into the pan, smooth it out with a spatula, and bake for 35 to 40 minutes. A toothpick inserted in the center will come out just a little gooey when the brownies are cooked through. They should be firm when you press down. Cool completely on a cooling rack.

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Crispy Rice Squares

BT Calgary | posted Tuesday, Nov 17th, 2015

Prep 15 minutes
Set 1½ hours
Serves 12


  • ½ cup almond butter or sunflower seed butter
  • ½ cup coconut oil1⁄3 cup honey, maple syrup, or coconut syrup
  • ¼ cup raw cacao powder
  • ½ tsp pure vanilla extract
  • Pinch of sea salt
  • 4 cups crispy brown rice cereal, puffed quinoa,
  • puffed amaranth, or other dry cereal of choice1⁄3 cup coarsely chopped almonds,
  • dry roasted (omit for Nut-Free option)
  • ¼ cup ground f lax seeds
  • ¼ cup cacao nibs
  • ¼ cup unsweetened shredded dried coconut



1. In a large saucepan over medium heat, melt the
almond butter, coconut oil, honey, cacao, vanilla,
and salt together.
2. Once melted, stir in the cereal, almonds, f lax,
cacao nibs, and coconut. Stir until thoroughly
3. Lightly oil a 9- x 12-inch glass dish with coconut
oil and spread the mixture out evenly. Press down
with the back of a spatula until firmly pressed
together. Place in the freezer for 1½ hours until
hardened and then cut into squares and serve.
These will melt apart if you leave them out too
long. Word to the wise.

Courtesy The Undiet Cookbook

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Supper nachos

Today's Parent | posted Monday, Nov 16th, 2015


Preparation time: 30 minutes

Total time: 35 minutes

Makes: 6 adult servings

Supper nachos


  • 8 whole-grain tortillas
  • 4 tsp canola oil, divided
  • 1/2 540-mL can navy beans, drained and rinsed
  • 1 garlic clove, minced
  • 2 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 1 454-g pkg lean ground turkey
  • 1 156-mL can tomato paste
  • 1/2 cup water
  • 1 cup grated Monterey Jack cheese
  • 1 cup shredded iceberg lettuce
  • 1/2 cup sour cream
  • 1 tomato, diced
  • 1 green onion, thinly sliced
  • 1/4 cup cilantro


    1. Position racks in top and bottom thirds of oven. Preheat to 400F. Brush both sides of tortillas with 3 tsp oil. Stack tortillas and slice into 8 wedges. Arrange on 2 baking sheets. Bake in top and bottom thirds of oven, switching and rotating sheets halfway through, until crisp and golden, 8 to 10 min. Transfer to a rack to cool. Preheat broiler.
    2. Mash beans with a potato masher in a medium bowl. Heat a medium non-stick frying pan over medium-high. Add remaining 1 tsp oil, then garlic, chili powder, cumin and salt. Stir until fragrant, 30 sec. Crumble in turkey. Cook, breaking meat up with a fork, until it’s no longer pink, 4 to 5 min. Add tomato paste, water and mashed beans. Cook until warmed through, about 2 min.
    3. Divide tortilla chips between 2 large casserole dishes or transfer all to a baking sheet. Spread tortillas out in one layer if possible. Spoon turkey mixture evenly over chips, then sprinkle with cheese.
    4. Broil in top third of oven just until cheese melts, 1 min. Serve topped with lettuce, sour cream, tomato, green onion and cilantro.

Originally published in the Today’s Parent January 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen powered by GE.

Croissant, Fig & Blue Cheese Bread Pudding

BT Calgary | posted Friday, Nov 13th, 2015

If you’re hosting a holiday party in the coming weeks — and still looking for that perfect appetizer try this tasty recipe from ATCO Blue Flame Kitchen’s new holiday cook book.


  • 7 cups cubed day-old croissants (about 4)
  • 2 cups sliced dried Mission figs
  • 1/2 cup crumbled blue cheese
  • 6 large eggs
  • 1 cup granulated sugar
  • 1 cup whipping cream
  • 3 tbsp fresh orange juice
  • 1 tbsp grated orange peel
  • 1 tbsp cinnamon
  • 1 tbsp vanilla
  • 1/2 tsp nutmeg
  • 1/2 tsp salt


  1. Preheat oven to 400°F.
  2. Combine croissant cubes, figs and cheese in a bowl.
  3. Place croissant mixture in a greased 9×13 inch baking dish.
  4. Whisk together eggs, sugar, cream, orange juice, orange peel, cinnamon, vanilla, nutmeg and salt.
  5. Pour egg mixture evenly over croissant mixture.
  6. Bake, uncovered, until light golden and a knife inserted in centre comes out clean, about 25 minutes.
  7. Let stand 10 minutes before serving.


Nutritional analysis per serving:  502 calories, 23.4 g fat, 10.8 g protein, 64.9 g carbohydrate, 5 g fibre, 410 mg sodium

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Slow-cooker French onion soup

Chatelaine | posted Tuesday, Nov 3rd, 2015




  1. COMBINE onions with butter and salt in slow cooker insert. Season with fresh pepper. Cover and cook on high until onions are soft and dark brown, about 6 hours.
  2. STIR in flour until well combined. Stir in vermouth. Scrape up brown bits from bottom. Add broth and water. Cover and continue cooking on high for 1 1/2 hours.
  3. POSITION rack in top third of oven. Preheat broiler. Cut bread into 8 slices, each 1/2 in. thick. Butter both sides and place on a baking sheet. Broil until lightly golden, about 1 min per side.
  4. ARRANGE 4 oven-safe soup bowls on a baking sheet. Ladle soup into bowls. Top each with 2 toasts. Sprinkle with cheese. Broil until cheese is bubbly, 2 to 4 min.

Pumpkin Brule

BT Calgary | posted Wednesday, Oct 28th, 2015


  • 5 egg yolks
  • 3 eggs
  • 160 g sugar
  • 600 ml 35% cream
  • Pinch salt
  • 250 g pumpkin pure fresh or canned
  • ½ tbs cinnamon
  • ½ tsp ginger
  • ½ tsp nutmeg


  • Mix spices and salt with the sugar set aside.
  • In a bowl mix eggs, egg yolks and  together adding in the sugar mixture using a plastic spatula.  Heat cream on stove to scalding point. But do not boil. Add and stir in pumpkin to cream.  Temper hot cream into egg mixture and stir slowly.
  • Pour into desired ramekin and place in a water bath and bake at 300f for 35-45  or until it is set. Let cool sprinkle with sugar and either use a torch to brule the sugar or use your oven set to broil.  Keep an eye on it if you use that option.


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