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Vegan Mac ‘n’ Cheese

BT Calgary | posted Tuesday, Apr 14th, 2015

Vegan Mac 'N' Cheese

Vegan Mac ‘n’ Cheese

Prep Time: 45 mins
Cook Time: 35 mins
Yield: 6


  • 1/2 tsp. cinnamon
  • 1/2 butternut squash, peeled and chopped
  • 3/4 cup soaked cashews
  • 1 cup milk (almond is my favourite)
  • 3 cloves garlic
  • 1/2 red onion
  • 1 tsp. sea salt
  • 1 tbsp. Fresh lemon juice
  • 7 tbsp. nutritional yeast
  • 2 cups steamed kale
  • pasta of choice
  • 2 tbsp. olive oil
  • pea sprouts as a garnish
  • freshly ground black pepper to taste


1. Soak cashew in warm water for about 1 to 2 hours

2. Preheat oven to 425 F

3. Place butternut squash into pan coated in olive oil. Cook in oven for 35 minutes

4. Cook pasta according to instructions on the package

5. Mix cashews, milk, garlic, onion, lemon juice, salt, nutritional yeast, and butternut squash in a food processor until a smooth thick “cheese” sauce

6. Steam kale for about 30 seconds

7. Combine kale, pasta and “cheese” sauce in a large bowl

8. Share this meal with friends and family


Courtesy National Team Canoeist, Haley Daniels

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Sweet potato gnocchi with sage brown butter

Cityline | posted Tuesday, Apr 14th, 2015


Sweet potato gnocchi with sage brown butter

Serves 4


  • 2 lbs sweet potato
  • 1 1/2 cup fresh ricotta, drained for 2 hours in cheese cloth or a fine sieve
  • 1/2 cup Parmesan cheese, grated
  • 1 tbsp brown sugar
  • 1 tbsp maple syrup
  • 1 tbsp lemon zest
  • 2 1/2 tbsp sea salt
  • 1/2 tsp cinnamon
  • 1/2 tsp fresh ground nutmeg
  • 2 1/2 cups all-purpose flour
  • 20 sage leaves
  • Unsalted butter
  • Vegetable oil


Preheat oven to 400F. Pierce sweet potatoes with a fork and bake on a baking sheet lined with parchment until fully cooked and tender, approximately 45 minutes.

Remove from oven, halve and allow to cool.

Remove flesh to a mixing bowl and add strained ricotta cheese. Blend with a hand blender until smooth.

Add cheese, sugar, maple syrup, lemon zest, salt, cinnamon, and nutmeg and mix well.

Mix in flour in batches until soft dough forms.

Turn dough out onto a floured surface and divide into 4 pieces. Use your palms, parallel to surface, to roll out gnocchi to a 1-in. diameter and cut desired size pieces.

Bring a large pot of salted water to a boil, add gnocchi in batches and boil for approximately 3-4 minutes, or until they float.

Remove to a clean-rimmed baking sheet.

In a large frying pan on medium heat, add 2 tsp vegetable oil and a couple handfuls of gnocchi. Sauté for one minute prior to adding a tbsp of butter, season with salt and pepper.

Sauté gnocchi until golden brown and finish with a handful of sage leaves for every cup of gnocchi.

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.


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



  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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Couscous Salad

BT Calgary | posted Monday, Apr 13th, 2015

Couscous Salad

(yields 4 portions)



  • 1 cup couscous
  • 1 tablespoon olive oil
  • 1 cup water boiling
  • 2 tablespoons olive oil
  • 1 onion, minced
  • few cloves garlic, minced
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon powdered ginger
  • 1 19 ounce can chickpeas, drained and rinsed well
  • 1/2 cup raisins
  • 1/2 cup dried apricots, sliced
  • 1 lemon, zest and juice
  • Pinch of sea salt and freshly ground pepper
  • 1/2 cup sliced or slivered almonds
  • a handful chopped cilantro and parsley


  1. Place couscous into bowl, add olive oil, mix with hands until incorporated, add boiling water and cover with seran wrap. Allow to rest for 15 minutes.
  2. In medium hot pan add olive oil, onion, garlic and spices. Sautee for 3-4 minutes or until tender. Place mix into couscous and remaining ingredients. Stir and adjust seasoning if needed.
  3. Serve slightly warm or chill.



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Tempura Tofu & Vegetables

BT Calgary | posted Monday, Apr 13th, 2015

Tempura Tofu & Vegetables
(yields 5)


  • 1 Package Firm Tofu, Drained and Large Dice
  • 1 carrot, sliced on angle
  • 2 red pepper, seeded and cored slice into large strips
  • 10 mushrooms, cleaned
  • 5 green onion, cut in half
  • 1 cup flour
  • 1 tablespoon cornstarch
  • 1½ cups ice cold water
  • Pinch salt


1. Pre heat deep fryer to 350.F
2. Drain and cut tofu, dry in paper towel, prep all vegetables make sure to keep vegetables separate from each other.
3. Mix flour, cornstarch, ice water and salt together.
4. Cooking each vegetable separately, add carrots into batter and gently place vegetable into fryer. Cook until golden brown 2-3 minutes. Take out of fryer and season with pinch of salt.
5. Once all vegetables are cooked add Tofu and cook 1-2 minutes


Ponzu Sauce
(yields 1 Cup)

  • 1/2 cup fresh lime juice (or a combination) or 1/2 cup lemon juice (or a combination)
  • 2 tablespoons rice vinegar
  • 1/3 cup soy sauce
  • 2 tablespoons mirin (sweet rice wine)
  • 2 tablespoons light brown sugar

1. Whisk together juice, vinegar, soy sauce, mirin and brown sugar. Let sit at least 15-30 minutes to marry flavors. Store covered and refrigerated for up to 3 days.

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House smoked salmon with maple glaze

Cityline | posted Monday, Apr 6th, 2015


House smoked salmon with maple glaze

Makes4 portions


  • 1 large piece salmon filet (around 2lbs with the skin on)
  • 1/2 cup maple syrup
  • 1/2 cup apple cider
  • 1 tbsp Dijon mustard
  • 1 tbsp chopped tarragon
  • 2 cups wood chips for smoking
  • 1 whole pear (cut into large julienne)
  • 1 bulb Belgium endive (cut into leaves)
  • 1 head curly endive
  • 1 cup baby arugula
  • 1/4 cup toasted walnuts
  • 2 tbsps white wine vinegar
  • 6 tbsps olive oil


Soak the wood chips in water for a least one hour. Strain and place the wood chips in the bottom of a turkey roaster.

Then place the rack on top of the wood chips and lay the salmon skin side down on the rack.

In a bowl, mix the maple syrup, apple cider, mustard and tarragon with a pastry brush or small spoon. Spread the mixture over the flesh of the salmon.

Put the lid on the turkey roaster and place on a burner with medium to high heat. After a few minutes the wood chips should start to smoke.

Check on the salmon from time to time to make sure it is not burning, but don’t check on it so often that you let all the smoke out of the roaster. The salmon should be cooked through when finished. Timing may vary depending on the thickness of the roaster and the temperature of the burner. The salmon once removed should flake of the skin easily.

In a bowl, mix the white wine vinegar, curly endive, endive leaves, pear, toasted walnuts and baby arugula. Season with salt, pepper and serve topped with flaked smoked salmon. Salmon can be served warm or cold.


KAMUT® Capellini with a Sweet Tomato Pesto

BT Calgary | posted Monday, Apr 6th, 2015


KAMUT® Capellini nests

KAMUT® Capellini nests


  • 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



  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.


  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


Available in Calgary at…..


Mrs. Greens

Planet Organic

Amaranth – Lake Dr. NW

Community Natural Foods

Federated Co Op

Green Earth Organics 

Watch the segment!

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Rib steak with scalloped‎ potato & mint cucumber salad

Cityline | posted Tuesday, Mar 31st, 2015


Rib steak with scalloped‎ potato & mint cucumber salad

Prep time: 15 minutes
Cook time: 40 minutes
Total cost: $40
Serves: 4


  • 1 24oz rib steak
  • 2 large Yukon gold potatoes
  • 2 shallots
  • 1 cup chicken stock
  • 1 cup 35% cream
  • 1/2 cup cheese curds
  • 6 baby cucumbers
  • 6 radishes
  • 1 handful fresh mint
  • 1 lime
  • Splash of olive oil
  • Salt and pepper
  • Splash of vegetable oil


Preheat oven to 425F. Thinly slice potatoes and shallots and add to a medium-sized stainless steel bowl. Toss in chicken stock, cream, and cheese curds and season with salt and pepper. Place in a 6-inch baking vessel so the mixture is 1-inch thick. Foil and bake for ‎30 minutes. Remove foil and remain baking for 10 minutes or until golden.

Season steak aggressively with salt and pepper. In medium hot pan, bring vegetable oil to soft smoke and sear steak for 4 minutes. Turn and place in oven for 4-8 minutes depending on thickness. Bring inner temperature to 120F and let rest for 10 minutes.

Carve against the grain in 1-inch pieces.

Slice cucumbers and radishes into coin size and thickness. Chop mint and toss in medium size bowl. Add lime zest and juice, olive oil and salt and pepper.

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