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Recipes

Big batch Moroccan chili

Chatelaine | posted Tuesday, Mar 24th, 2015

Chatelainerecipe_Mar23

Big batch Moroccan chili

Ingredients: 

Instructions:

  • HEAT a large pot over medium. Add olive oil, then thinly sliced onions. Cook until onion starts to soften, about 2 min. Add cumin, coriander, pumpkin pie spice and salt. Cook 1 more min. Crumble in beef or lamb.
  • DRAIN one can diced tomatoes. Add to beef, along with second can diced tomatoes, not drained. Season with fresh pepper. Boil, then reduce heat to medium. Simmer, uncovered,until beef is cooked through, 12 to 15 min. Add zucchini and chickpeas. Cook until zucchini is tender, 15 more min.
  • SCOOP half of chili into 4 bowls. Serve with sour cream, grated cheddar and chives. Cover and refrigerate remaining chili for Moroccan Shepherd’s Pie.

PB & J Pork Belly

BT Calgary | posted Monday, Mar 23rd, 2015

PB & J Pork Belly

PB & J
Pork Belly

Ingredients

  • • 4oz Pork Belly
  • • 500ml Apple Juice
  • • ¼ cup Maple Syrup
  • • 2 Tbls Maple Syrup & Whiskey (Reserve until plating)

Jam

  • • 6 Fresh Strawberries
  • • Apple Juice
  • • 1 Whole Sprig Rosemary
  • • ½ Cup Sugar
  • ‘Peanut Butter”
  • • ½ Cup Crushed Peanuts
  • Apple Slaw
  • • 1 Apple
  • • 3 Table spoons of lemon Juice

Method

  1. Pork Belly- Pre-Heat Oven to 250c
  2. Place 4oz piece if Pork Belly into oven safe dish, Cover with apple juice & maple syrup
  3. Place Belly in oven and cook at 250c for 2hrs
  4. Remove when tender and let cool in juices
  5. Jam- In a small pot, Place Strawberries, Apple juice, Rosemary & Sugar
  6. Stir everything until mix well in pot
  7. Cook on low for about an hour (Until reduced and jam like texture)
  8. Remove Rosemary Sprig
  9. Set aside and let cool in pot
  10. Peanuts-Either in a small pan or cookie tray, Roast Peanuts until golden in colour
  11. If using fry pan, Cook on stove top, Cookie tray cook in oven
  12. Set aside in shallow dish
  13. Apple Slaw-Thinly slice apples into discs
  14. Lay Flat on cutting board and cut again so you have match stick looking pieces of apple
  15. In a small Bowl, Toss all apple with lemon juice
  16. To Plate-
  17. Heat a frying pan up on medium with a tablespoon of oil
  18. Place pork belly in pan and slowly fry until golden brown and crispy, Flip over and repeat other side
  19. When the second side is almost crispy, Deglaze with Maple & Whisky. When liquid starts to get tacky, Remove from heat & flip belly one more time just to get sticky on both sides
  20. While crisping the pork belly, Heat up jam on low just until warm
  21. Remove belly from pan and dip into roasted peanuts
  22. Spoon jam on plate and place crusted belly on top
  23. Remove apples from lemon juice and dry just a little for remove excess and dripping lemon juice.
  24. Place apples on top of belly
  25. Optional-A few snips of micros greens pair really well with this as garnish (Mustard, Radish, Arugula)

Chef James Holmes
Murrietas Canmore
@jameschefpoo 

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Chilled Noodle Salad with Ginger Wasabi Dressing

BT Calgary | posted Tuesday, Mar 17th, 2015

Chilled Noodle with Ginger Wasabi Dressing

Chilled Noodle Salad with Ginger Wasabi Dressing
Courtesy Chef Lynn Crawford and Catelli® 

Prep Time: 10 min
Cook Time: 8 min
Servings: 4

Ingredients:

  • 1 pkg (340 g) Catelli® Healthy Harvest® Ancient Grains Spaghettini
  • 2 cups (500 ml) snow peas, thinly sliced diagonally
  • 1 cup (250 ml) shelled edamame
  • 1 small English cucumber
  • 2 cups (500 ml) napa cabbage, finely shredded
  • 1 cup (250 ml) red pepper, cut into matchsticks
  • 3 green onions, thinly sliced
  • 1 ripe avocado, sliced
  • 1/4 cup (60 ml) cilantro leaves
  • 2 tbsp (30 ml) black sesame seeds

Ginger-Wasabi Dressing:

  • 1/4 cup (60 ml) seasoned rice vinegar
  • 3 tbsp (45 ml) canola oil
  • 2 tbsp (30 ml) soy sauce
  • 2 tbsp (30 ml) lemon juice
  • 1 tsp (5 ml) lemon zest
  • 2 tsp (10 ml) brown sugar
  • 2 tsp (10 ml) sesame oil
  • 1 tsp (5 ml) grated fresh ginger
  • wasabi to taste

Method:

1. Cook pasta according to package directions; drain well. Rinse under cold water until well chilled; transfer to large bowl and set aside.

2. In a pot of boiling water, cook snow peas and edamame until tender-crisp. Drain and rinse under cold water until well chilled; set aside.

3. Meanwhile, halve the cucumber lengthwise and use the end of a spoon to scoop and discard seeds; cut cucumber into julienne strips.

4. Ginger-Wasabi Dressing: Whisk together rice vinegar, canola oil, soy sauce, lemon juice and zest, brown sugar, sesame oil and ginger. Season with wasabi to taste.

5. Add cucumber, snow peas, edamame, napa cabbage, red pepper, green onions and avocado to noodles; toss with enough dressing to coat.

6. Garnish with cilantro leaves and black sesame seeds.

Tip: If you have time, you can chill the noodle dish by refrigerating for 1 to 4 hours.

Per serving: 590 calories, 19 g fat, 0 mg cholesterol, 710 mg sodium,
84 g carbohydrates, 145 g fibre, 13 g sugar, 21 g protein

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Fried chicken topped with basil and honey lime mayo

Cityline | posted Monday, Mar 16th, 2015

fried chicken

Fried chicken topped with basil and honey lime mayo

Serves: 2

Fried Chicken

Ingredients:

  • 2 cups buttermilk
  • 1 tbsp ground black pepper
  • 1 tbsp kosher salt
  • 2 bone-in chicken thighs
  • 1 chicken breast, cut in half along breast bone
  • 1 cup all-purpose flour
  • 1 cup cornstarch
  • 1 cup cornmeal
  • Roger’s secret ingredient: 1 tsp chili flakes

Method: 

Whisk together buttermilk, ground black pepper and kosher salt until combined. Place chicken thigh and breast into buttermilk mixture, ensuring both pieces are covered by the liquid. Cover and store in refrigerator overnight or 24 hours.

In a pot large enough to fully submerge chicken and vegetable oil while making sure the pot is never more than half full, bring oil to 325ºF using a thermometer.

Combine all-purpose flour, cornstarch and cornmeal until mixed well.

Prepare a tray lined with paper towels and set next to deep frying setup.

Remove chicken from buttermilk mixture and shake off excess buttermilk. Completely dredge wet chicken in flour mixture and place immediately into preheated deep frying oil, making sure that the chicken is fully submerged and the pot is never more than half full. Cook until chicken is fully cooked, approximately 12 – 15 minutes. Immediately transfer from hot oil, using tongs, and place on paper lined tray; season with salt, pepper, and Roger’s secret ingredient (chili flakes). Allow excess oil to drain for approximately 2 minutes before plating.

Crispy basil

Ingredients:

  • 8 leaves fresh basil
  • Vegetable oil

Method:

Bring a small pot half filled with vegetable oil to 325ºF using a thermometer. Gently pat basil leaves dry with paper towel. Carefully put basil into hot oil and fry until the bubbles subside, about 20 seconds. Remove basil from oil with spider onto paper towel to remove excess oil. Set aside until ready to plate.

Honey lime mayonnaise

Ingredients:

  • ½ cup mayonnaise
  • 5 ½ tbsp. lime juice
  • 1 ½ tbsp liquid honey

Method:

Whisk mayonnaise, lime juice and liquid honey until smooth and homogenous.

Plating:

Plate each serving with ½ chicken breast and 1 chicken thigh. Top the chicken with crispy basil and plate with a side of honey lime mayo.

Salmon fillet with garlic eggplant, citrus salad and pistachio nuts

Cityline | posted Monday, Mar 9th, 2015

salmonfillet-featured

Salmon fillet with garlic eggplant, citrus salad and pistachio nuts

Serves: 4

Ingredients:

  • 4 x 7 oz salmon filets
  • 2 tbsp butter
  • 2 cups eggplant, peeled and diced
  • 3 cloves garlic, chopped
  • 2 tbsp lemon juice
  • 3 oranges, segments only
  • 1 lemon, segments only
  • 1 lime, segments only
  • 1 fennel bulb, julienne (reserve the fronds)
  • ½ cup toasted pistachio nuts, lightly crushed
  • Olive oil
  • Salt & pepper

Method:

Sauté the eggplant at medium low heat with the garlic until soft.

Add the lemon juice and season to taste with salt and pepper, cook until eggplant are mushy.

Place the fennel, fennel fronds and all the citrus segments into a bowl and dress with salt and olive oil. Mix well and set aside while cooking the salmon.

Season the salmon with salt and pepper and place in a preheated skillet with some butter. Sauté for a few minutes on each side until done to your liking.

Place the eggplant on a plate, top with the salmon filet and place some salad on top of the salmon. Drizzle the juice from the salad over the fish and drizzle some more olive oil. Add a sprinkle of finishing salt and the pistachio nuts.

Stout-braised beef stew with steel-cut oat risotto & Emerald Island greens

Cityline | posted Saturday, Mar 7th, 2015

stoutrisotto-featured

Stout-braised beef stew

Prep time: 15 minutes
Total time: 3 hours

Ingredients:

  • 1.5 kg boneless beef blade or chuck roast, trimmed and cut into 1 1/2-in. cubes
  • 1/4 cup all-purpose flour, divided
  • 1 tsp salt
  • 3 tbsp canola oil, divided
  • 1 medium onion, chopped
  • 2 carrots, cut into 1-in. pieces
  • 3 celery stalks, cut into 1-in. pieces
  • 2 440-mL cans dark stout, preferably Guinness or Murphy’s
  • 3 bay leaves

Method:

Toss beef with 3 tbsp of flour and salt in a large bowl until coated.

Heat a large pot over medium. Add 1 tbsp canola oil, then half of beef. Cook, turning meat occasionally until brown on all sides, 3 to 5 minutes. Transfer to a plate. Add another 1 tbsp oil and repeat with remaining beef.

Add remaining 1 tbsp oil, then onion, carrot, celery and remaining 1 tbsp flour to pot. Season with fresh pepper. Cook until onion starts to soften for 3 minutes. Pour in stout. Using a wooden spoon, scrape up and stir in any brown bits from pot bottom. Return beef and any juices to pot. Add bay leaves. Boil for 2 minutes, then reduce heat to medium-low. Simmer, uncovered, until liquid has reduced slightly. This will take about 30 minutes. Cover and reduce heat to low. Continue simmering until meat is tender, for about 2 hours and 15 minutes.

Serves 4 | Per serving 641 calories, 69 g protein, 16 g carbs, 32 g fat, 2 g fibre, 858 mg sodium. Excellent source of vitamin A.

Steel-cut-oat risotto

Consider this an easier, nuttier version of rice-based risotto. The oats maintain a slight chewiness even when fully cooked. We used store-bought beef broth; if you use homemade, season the risotto generously with salt.

Prep time: 10 minutes
Total time: 40 minutes

Ingredients:

  • 1 1/2 cups steel-cut oats
  • 3/4 cup white wine
  • 900-mL carton beef broth
  • 1 cup water
  • 2 tbsp butter

Method:

Heat a medium saucepan over medium. Add oats and cook, stirring often, until lightly toasted for 2 minutes. Add wine and stir until liquid is gone, this will take 2 minutes.

Add broth and water. Boil, then reduce heat to medium-low. For 20 minutes, simmer, partially covered, until most of the liquid has been absorbed.

Remove lid and continue cooking, stirring constantly, until liquid is completely absorbed and oats are tender, 5 to 7 minutes. Stir in butter. Serve immediately.

Serves 4 | Per serving 217 calories, 7 g protein, 27 g carbs, 8 g fat, 3 g fibre, 827 mg sodium.

 

Emerald Island greens

Lacinato kale is also called black, dino or Tuscan kale. Its leaves are smaller and more delicate than regular curly kale’s. Either type works for this recipe.

Prep time: 10 minutes
Total time: 20 minutes

Ingredients:

  • 2 bunches lacinato kale (about 700 g)
  • 1/3 cup butter
  • 1 garlic clove, thinly sliced
  • 1/4 tsp salt

Method:

Boil a large pot of water. Cut tough stems away from kale leaves with a paring knife and discard. Add kale to boiling water. Boil until kale is tender, 3 to 5 minutes. Drain, then rinse well with cold running water. Pat dry.

Melt butter in an extra-large frying pan over medium. Add garlic and cook for 3 minutes. Add reserved kale. Cook until warmed through, 1 to 2 minutes.

Serves 4 | Per serving 196 calories, 3 g protein, 9 g carbs, 18 g fat, 2 g fibre, 302 mg sodium.

Superpower Smoothie

BT Calgary | posted Friday, Mar 6th, 2015

SUPERPOWER SMOOTHIE

 Kelptini

Calling all kids (and parents/caregivers)! This groovy green smoothie tastes great and is packed with power!  Blend this up for a superhero snack.

 

Ingredients

  • 2 cups frozen mango pieces
  • 1 can 398 ml (14 oz) unsweetened pineapple including juice
  • 1 cup unsweetened apple, mango or tropical juice
  • 2 cups kale (wash and remove tough stems)

 

Method:

 

  1. Place all ingredients into a blender a blend until smooth.  Serve immediately.

 

Makes 4 Servings. 

Per serving: Calories 155, Carbohydrates 38 g, Protein 1.6 g, Fat 0.5 g, Fiber 3.2 g

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Lemon Dill Chickpea Bulgur Salad

BT Calgary | posted Wednesday, Mar 4th, 2015

Bulgar salad

Lemon Dill Chickpea Bulgur Salad

Servings: 6 as a side dish (2-3 as a main course)
Total time: 40 minutes

Ingredients:

  • ½ cup bulgur (dry)
  • 1/3 cup diced red onion
  • 1 bell pepper (any colour), diced
  • 1 English cucumber, diced
  • ½ cup finely chopped fresh dill
  • 1/3 cup finely chopped fresh Italian/flat-leaf parsley
  • 1 15-ounce can of chickpeas, drained and rinsed (or 2 cups of chickpeas once soaked and cooked)
  • The juice of 2 lemons
  • ¼ cup extra virgin olive oil
  • 1 large garlic clove, finely minced
  • 1 tsp cumin
  • Fresh ground black pepper to taste

Method:

1. Cook the bulgur: boil 1 cup of water, add bulgur, stir, and turn heat down to simmer. Cover a simmer for approximately 15 minutes, stirring occasionally (the bulgur is done when all of the water is absorbed).
2. In a small bowl, whisk together the lemon juice, olive oil, garlic, cumin, and black pepper.
3. Once cooled, combine the bulgur with the red onion, bell pepper, cucumber, dill, parsley, and chickpeas in a large bowl. Stir in the dressing and mix well.
4. Season to taste with more pepper, lemon, or salt if desired.

 

Adapted from onceuponachef.com (original recipe by Jennifer Segal)

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