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Recipes

Noble Waffles

BT Calgary | posted Wednesday, May 6th, 2015

waffles_1

Mom’s Best Meals: Noble Waffles

Courtesy Chef Michael Noble of thenashyyc.com and notabletherestaurant.ca and adapted from Five Roses cookbook.

 

Ingredients:

  • 2              Cups       flour ~ all purpose
  • 3              Tsp        baking powder
  • 1              Tsp        salt
  • 3              Tsp       sugar
  • 2              Cups       milk
  • 3              pc         egg yolk
  • 5              Tbsp       vegetable oil
  • 3              pc         egg white

 

Method:

  1. Place all dry ingredients from the first section into a large mixing bowl, stir to combine.
  2. In a separate bowl place all wet ingredients from the second section of the recipe.
  3. Using a hand whisk combine all of the wet ingredients.
  4. Form a well in the centre of the dry ingredients, pour the wet ingredients into the well. Stir the ingredients together from the inside out only until a batter is formed. Set aside for 5 minutes while you whisk the egg whites.
  5. Whip the egg whites until soft peaks form.
  6. Fold the whipped egg whites into the batter, leave a few pieces of the whipped whites visible, don’t overmix at this point as air will escape and the waffles will be heavy.
  7. Preheat a waffle iron.
  8. Place a spoonful of the batter on the iron and close.
  9. Cook the waffle until the steam stops rising, or until desired doneness is achieved.
  10. Eat the waffle immediately when it is light, crispy and fluffy.

 

Enjoy!

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Astounding eggs benedict

Chatelaine | posted Tuesday, May 5th, 2015

Eggs-Benedict-Feature

Classic hollandaise is made with lots of butter, but we traded it for Greek yogurt with amazing results. And our favourite fast-food hash browns are usually deep fried, but we baked them instead and, wow, are they good!

PREP 25 MIN | TOTAL 25 MIN | MAKES 4 SERVINGS

INGREDIENTS

2 egg yolks
1/2 cup 2% Greek yogurt
1 tbsp unsalted butter, melted
1/2 tsp Dijon mustard
1/2 tsp lemon zest
1/4 tsp salt

EGGS BENNY

2
 whole-wheat English muffins
1 tbsp white vinegar
4 eggs
130-g pkg smoked salmon
1 cup baby spinach
1 tbsp finely chopped chives

INSTRUCTIONS

  •  FILL a wide pot 2 in. deep with water and bring to a simmer. Whisk yolks with yogurt, butter, Dijon, zest and salt in a medium heatproof bowl and place over water. Cook, whisking constantly, until mixture thickens and yolks are cooked, 7 min. Remove bowl from heat. Toast muffins.
  •  ADD vinegar to simmering water. Crack an egg into a small dish, then slip into water. Repeat with remaining eggs. Adjust heat so water gently simmers. Cook, uncovered, until whites are set and yolks are done as you like, 3 to 6 min. It’s best if yolks are runny.
  •  PLACE a muffin half on each plate. Top with spinach, then smoked salmon. Using a slotted spoon, remove poached eggs. Dab whites with paper towel to absorb water, then place an egg on each muffin. Whisk yogurt sauce and spoon overtop. Season with fresh pepper and sprinkle with chives.

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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Sweet & Sour Baby Back Ribs

BT Calgary | posted Friday, May 1st, 2015

Canola oil
2 racks of baby back ribs
1 tbsp grated ginger
2½ tbsp potato starch
½ cup shaved red onion
1 tbsp minced garlic
1 tbsp minced white onion
1 carrot julienne
½ granny smith apple julienne
½ red pepper julienne
½ green pepper julienne
1 cups frozen peas
½ cup raw sugar
3 tbsp soy sauce
½ cup white vinegar
2 lemons juiced and zested
2 cups buttermilk
2 eggs
1 tsp fine grind gochugaru
Mixed sesame seeds
Water

Cook Ribs
Preheat oven to 300 F.
Peel off tough membrane that covers the bony side of the ribs.
Season the pork with salt, grated ginger and black pepper. Cover, and refrigerate.
Lay ribs on two layers of foil, shiny side out and meaty side down.
Lay two layers of foil on top of ribs and roll and crimp edges tightly, edges facing up to seal.
Place on baking sheet and bake for 2½ hours. Remove from oven and cool completely.
Once cool cut each rib individually and set aside.

Make Sauce
Preheat a pan on high heat for a minute. Add 2 tablespoons of canola oil, minced garlic and minced onion. Add in carrots, apples and peas and sauté for 30 seconds. Stir frequently.
Add 1 cup of water, vinegar, lemon juice and raw sugar and mix well. Bring it to boil. Reduce the heat to low. Add 1 tablespoon of soy sauce for color and season with salt and black pepper. Mix potato starch with ⅓ cup of COLD water in a small bowl. Add a little more water if potato starch is not completely dissolved. Add the starch mix to the sauce slowly on low heat. You can add more starch mix if needed. Aim for a consistency that is a little thicker than pancake syrup. Add lemon zest, mix well and let it simmer on lowest heat to keep it warm.

Assemble the Dish
Preheat vegetable oil in a pot or in a deep-fryer for deep-frying (350 °F or 180 °C). The amount of oil depends on what kind of pot you use and how much meat you are frying. Make sure there is enough oil for a few ribs to be completely immersed when frying. To see if the oil is ready, you can drop in a small piece of pork. If it floats to the surface in a couple of seconds, it’s hot enough. Don’t deep-fry too many at once. It will lower the temperature of the oil and the meat will take longer to cook and become greasier.
Whisk together, buttermilk and eggs. Lightly dredge the pork ribs in the rice flour, add to butter milk/egg mixture then coat again with rice flour. Add to the pre-heated oil one by one. Deep-fry pork for about 5 minutes and season with salt and pepper when done.

Serve on a plate and pour the sauce on top. Drizzle with remaining 2 tbsp soy sauce, dust with gochugaru and garnish with shaved red onion and sesame seeds.

Balsamic Glazed Pork with Lentils

BT Calgary | posted Wednesday, Apr 29th, 2015

Adapted from Real Simple. Makes 4 servings.

2 1/2 cups water
1 cup green or brown lentils, rinsed
2 Tbsp (30 mL) brown sugar
2 Tbsp (30 mL) balsamic vinegar
3 Tbsp (45 mL) olive oil, divided
570 g (1 1/4 lb) pork tenderloin, trimmed
1/4 tsp (1 mL) salt, plus more, to taste
1/4 tsp (1 mL) pepper, plus more, to taste
2 stalks celery, thinly sliced
1 apple, such as Gala, Fuji or Ambrosia, chopped
1/4 cup chopped fresh parsley
2 Tbsp (30 mL) lemon juice

Preheat oven to 400˚F.

In a medium saucepan, bring water to a boil over high heat. Add lentils. Reduce heat and simmer, covered, until most water has been absorbed and lentils are soft. If the lentils are still a bit chewy, add a bit of water and continue to simmer. Drain and rinse under cool water to help cool the lentils. (Or, you can skip this step and drain and rinse a 540 mL can of lentils instead.)

While the lentils are cooking, whisk together brown sugar and balsamic vinegar. Set aside. In a large, oven-safe skillet, heat 1 Tbsp olive oil over medium-high heat. Season pork with 1/4 tsp each of salt and pepper. Cook, turning occasionally, until browned, about 6 to 8 minutes. Place the pork in the preheated oven and roast, basting with balsamic glaze twice during the last 5 minutes, until a meat thermometer inserted in the thickest part of the tenderloin reads 155˚F (68˚C), about 10-12 minutes. Let rest for 5-10 minutes before slicing.

In a medium bowl, toss cooled, cooked lentils with celery, apples, parsley, lemon juice and remaining 2 Tbsp olive oil. Season with salt and pepper, to taste. Place an equal amount of lentil salad on each plate, top with sliced pork and any pan drippings.

Nutrition information (per serving): 475 calories, 13 g fat (2 g saturated, 0 g trans), 92 mg cholesterol, 44 g carbohydrate (16 g fibre, 14 g sugar), 42 g protein, 241 mg sodium, 1.4 mg vitamin B6

White Bean & Spinach Curry

BT Calgary | posted Wednesday, Apr 29th, 2015

Adapted from Taste.com.au. Makes 4 servings, about 1 1/2 cups each

1 Tbsp (15 mL) canola oil
1 large onion, roughly chopped
1 red pepper, roughly chopped
1/4 cup (60 mL) curry powder or curry paste (I like using garam masala)
1 can (400 mL/14 fl oz) coconut milk
1/3 cup (85 mL) water or low-sodium broth
1 can (540 mL/19 fl oz) cannellini beans or navy beans, preferably no-salt-added, drained and rinsed
142 g (5 oz) baby spinach
1/4 cup (60 mL) pumpkin seeds, for garnish

Heat canola oil in a medium saucepan over medium heat. Add onion and red pepper. Cook, stirring, until vegetables are softened, about 3 to 4 minutes. Add curry powder or paste. Cook, stirring, until aromatic, about 30-60 seconds.

Add coconut milk and water or broth and bring to a boil. Add beans and reduce heat to medium-low. Let simmer for about 4 to 5 minutes. Stir in spinach until just wilted. Season with salt and pepper to taste. Ladle into 4 separate bowls and serve garnished with pumpkin seeds.

Nutrition information (per serving, made with water): 445 calories, 28 g fat (20 g saturated, 0 g trans), 0 mg cholesterol, 37 g carbohydrate (10 g fibre, 4 g sugar), 15 g protein, 264 mg sodium, 195 mg magnesium.

Sesame-Maple Roasted Tofu & Kale

BT Calgary | posted Wednesday, Apr 29th, 2015

Adapted from EatingWell magazine. Makes 4 servings, about 1 1/2 cups each.

350 g extra-firm tofu, rinsed, patted dry, and cut into 1″ cubes
1 medium red onion, thickly sliced
2 tsp (10 mL) canola oil
2 tsp (10 mL) sesame oil
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) freshly ground black pepper
1 Tbsp (15 mL) tahini
1 Tbsp (15 mL) low sodium soy sauce
2 tsp (10 mL) maple syrup
1 tsp (5 mL) cider vinegar
1/2 bunch of kale, stems removed and leaves roughly chopped
1 Tbsp (15 mL) sesame seeds

Preheat oven to 450°F.

Toss tofu, onion, canola oil, sesame oil, salt and pepper in a large bowl. Spread in a single layer on a large baking sheet and roast for 15 to 20 minutes, turning once, or until the tofu is lightly golden on top and the onions are browning in spots.

Meanwhile, whisk tahini, soy sauce, maple syrup and vinegar in a small dish until combined. Remove the tofu from the oven, add kale and drizzle with the maple sauce; stir to combine. Sprinkle with sesame seeds. Return to the oven and continue roasting until the kale is soft and slightly browned on the edges, about 8 to 10 minutes.

Nutrition information (per serving): 190 calories, 11 g fat (2 g saturated, 0 g trans), 0 mg cholesterol, 14 g carbohydrate (3 g fibre, 4 g sugar), 11 g protein, 325 mg sodium, 295 mg calcium.

Strongbow Steamed Mussels

BT Calgary | posted Monday, Apr 27th, 2015

IMG_1886

Serves 2-4

Chef Mel LaFleur
The Libertine Public House

1 lb. fresh Salt Spring Island or PEI Mussels

1 Tbsp. Butter
2 cloves fresh garlic – chopped
1 fennel bulb – trimmed, thinly sliced
2 slices double smoked bacon – diced
1 orange – peeled, diced
1 can Strongbow Cider

1 pinch of kosher salt
1 pinch of black pepper

1 Tbsp. fresh chives – chopped

    Procedure:

Heat the butter in a sauté pan over medium high heat, then add the bacon and cook for a few minutes until crispy. Add in the garlic and fennel and sauté for another two minutes. Add the fresh mussels and season with salt and pepper. Pour the Strongbow over the mussels, then season with salt and pepper, and add the orange. Cover the mussels with a pan or another sauté pan and let steam for approximately five minutes.

Take the lid off, and ensure that all the mussels have opened. If not, discard unopened ones and do not eat. Also discard any that have been broken or chipped. Transfer the mussels to a large dish, and pour all the liquid over top. Garnish with chopped chives and serve with your favourite bread for dipping!

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