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Recipes

20 Minute Meal: Rotisserie Chicken Salad

BT Calgary | posted Monday, Sep 29th, 2014

Rotisserie / Roasted Chicken Salad with Warm Pear & Grainy Mustard Vinaigrette

Rotisserie / Roasted Chicken Salad with Warm Pear & Grainy Mustard Vinaigrette

Ingredients

Salad

  • 1 store bought rotisserie chicken (or chicken leftovers if available)
  • 1/4 cup toasted almonds
  • 1/2 head butter leaf lettuce
  • I head baby romaine lettuce
  • I/2 bulb chopped fennel
  • Freshly shaved Parmesan. About (20gm)
  • Sliced chives for garnish

Vinaigrette

  • 1 under ripe Bartlett pear
  • 1/2 cup red wine vinegar
  • 4 tbsp water
  • 2 tbsp maple syrup
  • 1 tbsp grainy Dijon mustard
  • 1/2 cup extra virgin olive oil
  • Salt and pepper

Method

  1. Pull chicken apart into bite size pieces and put all salad ingredients together in a bowl.
  2. In a hot sauté pan, quickly caramelize the diced pear in 1 tablespoon olive oil.
  3. Deglaze pan with water and red wine vinegar.
  4. Add the mustard and maple syrup.
  5. Reduce to a simmer and cook one or two minutes until reduced by half.
  6. Swirl in olive and season to taste.
  7. Let stand and keep warm.
  8. Whisk the vinaigrette together again just before pouring over the salad.

 

Courtesy Grant Parry, Executive Chef at Bocce.

 

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Asian-style sheet pan chicken

Cityline | posted Monday, Sep 22nd, 2014

asianchickenvegetables-featured

Try this Asian-inspired chicken with rice by Chef Ricardo — a perfect weeknight dinner with great leftovers for tomorrow’s lunch!

Asian-style sheet pan chicken

Serves: 6

Ingredients for rice:

  • 4 cups chicken broth
  • 2 cups parboiled rice

Ingredients for chicken:

  • 6 skinless and boneless chicken thighs
  • 2 cups shredded green cabbage
  • 1 onion, thinly sliced
  • 1 red bell pepper, cut into strips
  • 1 broccoli, cut into large florets
  • ¼ lb snow peas, trimmed and halved
  • 3 tbsp olive oil
  • 1/3 cup hoisin sauce
  • ½ tsp Tabasco sauce
  • Salt and pepper
  • Sambal oelek

Method:

To cook the rice, bring the chicken broth to a boil in a saucepan then add the rice. Cover, reduce the heat and simmer for about 18 minutes or until the liquid has been absorbed.

Remove from the heat. Stir and let rest covered for 3 to 5 minutes, until the rice is tender.

For the chicken, preheat the oven’s broiler with the rack in the highest position.

Place the chicken opened flat on one half of a baking sheet.

Place the vegetables on the other half. Drizzle the oil over the vegetables and toss lightly, then season with salt and pepper.

Broil for about 15 minutes or until the chicken and vegetables are cooked. Remove from the oven.

Cut the meat into thin strips. Combine the chicken and vegetables with the hoisin sauce and sambal oelek. Serve with the rice.

Optional: If desired, keep 1 ½ cups of the rice and 1 ½ cups of the chicken for Leftover Chicken Fried Rice.

Courtesy Ricardo Larrivee
www.ricardocuisine.com/en
@ricardorecipes

20 Minute Meal: Thousand-Herb Spaghetti

BT Calgary | posted Monday, Sep 22nd, 2014

Thousand-Herb Spaghetti

We challenge Chef Ricardo to create a 20 minute meal – he did it in 11 minutes!

preparation 15 minutes
cooking 10 minutes
servings 4

Ingredients

  • ¾ lb (375 g) spaghetti
  • ¾ cup (75 g) grated Parmigiano-Reggiano cheese
  • ½ cup (24 g) chopped flat-leaf parsley
  • ¼ cup (12 g) chopped fresh basil
  • ¼ cup (12 g) chopped fresh cilantro
  • ¼ cup (12 g) chopped chives or (15 g) green onion
  • ¼ cup (12 g) chopped arugula
  • ½ lemon, grated zest only
  • 2 cloves garlic, finely chopped
  • cup (75 ml) olive oil
  • Espelette pepper or crushed red pepper flakes, to taste
  • Salt and pepper

Method

  1. In a large pot of salted boiling water, cook the spaghetti
    al dente. Keep ½ cup (125 ml) of the cooking water aside.
    Drain and oil lightly. Place in a large bowl.
  2. Add the Parmesan cheese, herbs and lemon zest. Season
    with salt and pepper. Set aside.
  3.  In the same pot used to cook the pasta, sauté the garlic in
    the oil. Pour over the pasta. Add the cooking water. Toss well.
    Adjust the seasoning.
  4. If desired, sprinkle with more Parmesan. Serve warm or at
    room temperature.

Courtesy Chef Ricardo ricardocuisine.com

Roasted Butternut Squash and Cranberry Hummus

BT Calgary | posted Tuesday, Sep 9th, 2014

Hummas 3

Ingredients

  • 1 lbs (approx. 2.5 cups) dried chickpeas
  • 1 tsp baking soda
  • 1 small butternut squash, halved and seeded (separate the seeds for roasting for garnish)
  • 4 gloves of garlic
  • 5-6 tbsp olive oil
  • 2 tbsp tahini paste
  • 5 tbsp vegetable broth
  • salt and pepper to taste

Garnish

  • Cranberry Vinegar Reduction
  • Hazelnut Oil

Method

  1. Soak the chickpeas and 1/2 tsp of baking soda in warm water for 8 hours or overnight.
  2.  Add the chickpeas and the other 1/2 tsp of baking soda to a pot and cover with water. Bring the chickpeas to a boil and turn to low and simmer for an hour covered. The chickpeas are done when they crush easily and feel smooth. Drain and rinse the chickpeas.
  3. Preheat the oven to 350. Place the halves of the squash on a pan and season with the olive oil and salt and pepper and roast the squash for 30 minutes or until tender.
  4. On a separate pan, spread out the seeds from the squash. Drizzle on olive oil and salt and pepper. Roasted for 15 minutes at 350. Every few minutes stir the seeds around for even roastinf.
  5. When the squash is done roasting, let cool and then scoop out the flesh, being careful to avoid the skin. Add all the ingredients to a food processor and blend well for 3-5 minutes. Add Salt and Pepper to taste.
  6. Spread the hummus onto a flat dish and drizzle with the hazelnut oil and cranberry reduction and top with the roasted seeds.

(To make the reduction, reduce 1/2 cup of cranberry vinegar on medium for 5-10 minutes reduced by half, let cool before using)

Courtesy Oil&Vinegar

Chocolate Pistachio Hummus

BT Calgary | posted Tuesday, Sep 9th, 2014

Hummus 1 

Ingredients

  • 1 lbs (about 2.5 cups) dried chickpeas
  • 1 tsp baking soda
  • 1/4 cup Pistachio Cream
  • 4 dried dates
  • 1/2 cup cocoa powder
  • 2 tbsp honey
  • 2 tbsp skim milk
  • pinch of salt

Garnish

  • Chocolate Extra Virgin Olive Oil
  • Date Vinegar Reduction
  • Chopped Dates

Method

  1. Soak the chickpeas and 1/2 tsp of baking soda in warm water for 8 hours or overnight. Drain and rinse the chickpeas to rid of any debris. Add the chickpeas and the other 1/2 tsp of baking soda to a pot and cover with water. Bring the chickpeas to a boil then turn the heat down to low and simmer for an hour covered. The chickpeas are done when they crush easily and feel smooth.
  2. Drain the chickpeas and add to a food processor and blend until smooth (add a small amount of water to help make it smooth if needed).
  3. Add the rest of the ingredients to the processor and blend until smooth, about 2 minutes.
  4. Spread the hummus onto a flat serving dish and drizzle with the Chocolate EVOO and Date Vinegar Reduction and top with the chopped dates.
  5. (To make the reduction reduce 1/2 cup date vinegar on medium for 5-10 minutes until reduced by half, let cool before using)
  6. Serve with cinnamon spiced pita chips, biscotti, amaretti, sliced apples and other fruits.

Courtesy Oil & Vinegar  www.oilandvinegar.ca

Hummus Recipe

BT Calgary | posted Tuesday, Sep 9th, 2014

Hummas 2

Ingredients

  • 1 lbs (approx. 2 1/2 cups) dried chick peas
  • 4 gloves garlic
  • 1 tsp baking soda
  • 8 tbsp tahini paste
  • The juice and zest of one lemon
  • 1/2 tsp cumin
  • Salt and pepper to taste
  • 1/4 tsp paprika
  • Good Quality Olive Oil, example, Uruguay Novello

Method

  1.  Soak the chickpeas with a 1/2 tsp of baking soda for 8 hrs or overnight in hot water (The baking soda will help tenderize the chickpeas as they cook).
  2. Once the chickpeas have soaked, drain and rinse from any debris.
  3. Add the chickpeas to a pot with the other 1/2 tsp of baking soda and cover with water (about 6 cups). Bring the chickpeas to a boil on high, then turn down the heat to low and simmer for about 1 hour with the pot covered. Check the chickpeas after 45 minutes to see if they are done, if the chickpea easily crushes and feels smooth then it is done. When done cooking drain the chickpeas and reserve a tbsp of the chickpeas for garnish.
  4. In a food processor, add the chickpeas with a couple tbsp of warm water and process for 3-5 minutes at low speed (slowly add more water if needed, for a smooth texture). Add the garlic, tahini, lemon juice and cumin and blend for 2 minutes until smooth and creamy. Add salt and pepper to taste.
  5. Spread the hummus onto a flat serving dish and garnish with a drizzle of EVOO and sprinkle the paprika on and top with the reserved chickpeas.

Variations

Jalapeno Lime and Cilantro

Omit the lemon juice and add the juice and zest of 1 lime, 1/4-1/2 cup chopped cilantro (depending on your taste), Jalapeno Grape Seed Oil to drizzle over top and 1 tbsp of roasted jalapeno for garnish.

Truffle and Honey

Omit the cumin and add 2 tbsp of Walnut Honey, drizzle with Tartufo e Chardonnay and garnish with Truffle Carpaccio.

Courtesy Oil & Vinegar

Roasted butternut squash and sweet pear soup

Cityline | posted Friday, Sep 5th, 2014

butternutsquashsoupgrilledcheese-featured

The Sweet Potato Chronicles ladies bring us a lunchbox-friendly soup packed with all our favourite fall flavours!

Roasted butternut squash and sweet pear soup 

Ingredients:

  • 2lb. butternut squash, peeled, seeded and cut into 2 inch chunks
  • 3 shallots, quartered
  • 3 heirloom carrots, cut lengthwise and then in half
  • 2 cloves garlic
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt, divided
  • 3 cup vegetable broth
  • 1 cup milk
  • 1/2 cup apple cider or water
  • 3/4 cup pear purée
  • Sour cream or Greek style yogurt for garnish

Method:

Preheat oven to 400F.

Place squash, shallots, carrots and garlic in a large bowl and toss with the olive oil and 1/4 teaspoon salt.

Spread vegetables in a single layer on a large, rimmed baking sheet and roast in the oven for 50 to 55 minutes, or until vegetables are fork tender. Let cool for 5 minutes.

Place vegetables and 2 cups of the vegetable broth into a blender or food processor and purée until smooth. Pour the purée into a large sauce pan over medium-low heat and stir in the last cup of broth, milk, water or apple cider, pear purée and the remaining salt. Allow the soup to cook until hot for about 10 minutes, stirring occasionally.

Serve with a dollop of Greek style yogurt or sour cream mixed into soup.

Vitality-Boosting Pasta Salad

BT Calgary | posted Thursday, Sep 4th, 2014

rosereismanpastasalad

This pasta salad – developed by leading nutrition expert Rose Reisman – is a powerhouse when it comes to vitality-boosting ingredients, including whole grains, edamame beans, berries, orange veggies and Greek yogurt.

Prep Time: 15 minutes

Cooking Time: 20 minutes

Servings: 6

Ingredients

  • 1 pkg (375 g) whole wheat rotini, such as Catelli® Healthy Harvest®
  • 1 large red bell pepper, chopped
  • 2 cups (500 mL) peeled and chopped sweet potato
  • 3/4 cup (175 mL) shelled edamame beans
  • 1 cup (250 mL) dried cranberries
  • 3 oz (90 g) crumbled light feta cheese, about 1/2 cup (125 mL)
  • 1/3 cup (75 mL) chopped fresh basil or parsley

Dressing:

  • 2/3 cup (150 mL) zero fat Greek yogurt
  • 1/2 cup (125 mL) low fat milk
  • 1/4 cup (60 mL) balsamic vinegar
  • 3 tbsp (45 mL) light mayonnaise
  • 2 tbsp (30 mL) olive oil
  • 1 1/2 tbsp (22.5 mL) honey
  • 1 1/2 tsp (7 mL) crushed garlic

Method

1. Preheat the oven to 425°F (220°C). Arrange the chopped pepper, in a single layer, on a parchment-lined baking sheet. Bake for 10 minutes or until softened and coloured around the edges. Cool completely.

2. Meanwhile, bring a large pot of water to a rapid boil. Add rotini and sweet potato. Cook for 8 minutes; add edamame beans during the last minute of cooking. Drain well and rinse with cold water until rotini is cold. Add to a large serving bowl. Stir in the cranberries, feta, basil and roasted peppers.

3. Dressing: Whisk the yogurt with the milk, vinegar, mayonnaise, oil, honey and garlic until well combined. Pour over the pasta mixture and toss until well combined.

 

 

Per serving (1 1/2 cups/375 mL): 529 calories, 14 g fat, 1.8 g saturated fat, 7.2 mg cholesterol, 373.2 mg sodium, 90 g carbohydrates, 12.5 g fibre, 18 g sugars, 21.8 g protein.

 

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