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Cowboy-Style Baked Beans for the Calgary Stampede

BT Calgary | posted Monday, Jul 7th, 2014

BEANSServes 4-6, about 1 ½ quarts


  • 1 pound dried navy beans
  • ¼ cup unsulfured molasses
  • 1 tablespoon dijon mustard
  • ¼ cup packed dark-brown sugar
  • 1 tablespoon pimenton, smoked paprika
  • ½ cup tomato puree, whole peeled canned plum tomatoes, pureed and strained
  • 2 dried bay leaves
  • ½ large onion peeled and halved
  • 6 whole cloves
  • 10 ounces sliced bacon, cut into ½ “ pieces
  • 1 tablespoon salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons cider vinegar


  1. Place beans in a large container and cover with 8 cups cold water. Cover container and refrigerate overnight.
  2. Drain beans in a colander and set aside. Heat oven to 300°.
  3. In a small saucepan, combine molasses, mustard, brown sugar, pimenton, tomato puree, bay leaves and 5 cups water. Bring to a boil and whisk until the sugar has dissolved. Stud the onion half with the cloves, and place in the bottom of a terra-cotta bean pot or Dutch oven.
  4. Add beans, bacon and warm molasses mixture. The liquid should cover the beans by 1/2 inch. Add more water if necessary
  5. Cover with foil and transfer to oven to bake, without stirring, until the beans are tender and the liquid has thickened, about 1 hour. Check the beans at 30 minutes, adding more hot water if necessary to keep beans slightly soupy at all times. For the then every 15 minutes until tender. When tender, uncover beans and raise heat to 450°. Cook for an additional 15-20 minutes, until broth has thickened. Remove from oven, and season with salt, pepper and cider vinegar.

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Silver Sage Beef

BT Calgary | posted Monday, Jun 30th, 2014

We love Silver Sage Beef. It can be purchased year-round at the Calgary Farmers Market. We also love Silver Sage Beef and fresh BC Cherries. Chop up fresh pitted BC cherries and use as a garnish for this great summer BBQ recipe.


  • 1 lb Silver Sage skirt steak
  • Fresh BC Cherries

Jerk Marinade Ingredients

  • 8 whole green onions
  • 100 ml Soy sauce
  • 100 ml olive oil
  • 3 T salt
  • 3 limes peeled and seeded
  • 3 T fresh Thyme
  • 2 Scotch Bonnet/ habenero chilis
  • 3T allspice
  • 3 “ ginger
  • 1 ½ c chopped onion
  • ½ c Brown Sugar

Method for Jerk sauce marinade:

  1. Combine all the jerk marinade ingredients in a blender or food processor and purée until smooth
  2. Place steaks in a shallow pan and pour marinade over top. Ensure steaks are well coated.
  3. Place in refridgerator 2-3 hours

Method To cook skirt steak

  1. Skirt steak is a thin cut and it cooks very fast. To add the beautiful flavour of the char from a grill it needs to be quickly grilled over a very intense heat.
  2. Charcoal barbeques work the best but a conventional barbeque will do. If you can get the coals very very hot, then grill steak about 1-2 minutes per side (looking for a nice quick char on both sides), then wrap in foil and rest for 7-8 minutes after grilling to allow moisture to be retained and juices to rest.
  3. Skirt steak is best served medium for optimum tenderness and flavor.

Courtesy The River Cafe

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Indonesian-style pork kebabs

BT Toronto | posted Monday, Jun 23rd, 2014


Indonesian-style pork kebabs

Yield: Serves 8
Cooking Time: 10 minutes


  • 2 lbs (1 kg) Ontario pork loin, boneless, cut in 1-inch (2.5 cm) cubes
  • 1/4 cup (50 mL) smooth peanut butter
  • 1 tbsp (15 mL) brown sugar
  • 2 green onions, finely chopped
  • 1/4 cup (50 mL) dry sherry
  • Juice from half lemon
  • 1 tsp (5 mL) each coriander, cumin, salt
  • 1/2 tsp (2 mL) ground black pepper
  • 1/4 tsp (1 mL) cayenne pepper


  1. Place pork in a non-metal sealable container. Combine remaining ingredients and mix well. Pour over pork and toss to coat well. Cover and marinate 2 hours or overnight in the refrigerator.
  2. If using bamboo skewers, presoak in water 1 hour. Thread pork on skewers with 1/4 inch (6 mm) space between cubes.
  3. Preheat barbecue on high; reduce temperature to medium. Place skewers on grill; close barbecue cover and grill 10 to 12 minutes, turning often. Serve over rice or in pita breads.

Courtesy Emily Richards, www.ontariopork.on.ca

Cucumber-potato salad

Chatelaine | posted Tuesday, Jun 17th, 2014


This simple and yummy side dish is the perfect complement to any picnic or BBQ.

Cucumber-potato salad


  • 750 g fingerling potatoes, sliced into 1/4-in. rounds
  • 3 mini cucumbers, sliced  into 1/4-in. rounds
  • 3/4 tsp salt, divided
  • 1/4 cup canola oil
  • 3 tbsp white-wine vinegar
  • 1/4 cup chopped parsley
  • 1 tbsp chopped dill


Boil potatoes in a large saucepan of water set over high just until fork-tender, 12 to 15 min. Drain and cover with cold water until cool, about 5 min.

Massage cucumbers with 1/4 tsp salt  until thoroughly mixed in a large bowl. Let stand until liquid begins to seep out, 10 min. Scoop cucumbers into a strainer and squeeze out excess liquid.

Whisk oil with vinegar and remaining  1/2 tsp salt in same bowl. Season with fresh pepper. Add parsley, dill, cucumbers and potatoes. Toss until well coated.

Prep 10 min | Total 40 min
Serves 6 | Per serving 177 calories, 2 g protein, 22 g carbs, 9 g fat, 2 g fibre, 228 mg sodium. Good source of vitamin B6.

Almond Butter Bites

BT Calgary | posted Monday, Jun 16th, 2014

These two-bite treats are a fabulous snack for athletes of all ages. They are super quick
and easy to make, plus there is no baking required! Double the batch and keep them in
the freezer for snacking on the run.


  • ½ cup almond butter*
  • ¼ cup honey, pure unpasteurized
  • ¼ cup coconut flour
  • 3 tbsp ground flax seed (or ground hemp seed)
  • ¼ tsp sea salt, Himalayan
  • ½ cup whole rolled oats
  • ¼ cup hemp seeds
  • ¼ cup dark chocolate,
  • carob or cacao chips
  • *Raw almond is ideal if available, or try other nut butters.
  • *Use Sunbutter (sunflower seeds) for a nut-free variation.


  1. In large bowl mix together almond butter, honey, coconut flour, ground flax and sea salt until well blended.
  2. Next add the oats, hemps seeds and chocolate chips, and use your hands or a large spoon to mix the dough until everything is thoroughly combined.
  3. Then choose squares or balls:
  4. Squares: Press the entire mixture evenly into an 8 x 8 pan. Sprinkle the shredded coconut on top and press it lightly into the surface.
    b. Balls: Use a tablespoon to scoop out portions and roll into one inch balls using your hands. Roll the finished balls into cacao, shredded coconut or hemp seeds.
    4. Store in the fridge or freezer until you are ready to eat them.

Makes 18 bites.

Courtesy 2-time Olympic speed skater… and certified nutritionist Michelle Giangualano, www.bundlesofenergy.com

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Rib-eye steak salad with pear, blue cheese & potatoes

Cityline | posted Monday, Jun 9th, 2014


A salad has never tasted so good with this delicious savoury dinner your family will love!

Rib-eye steak salad with pear, blue cheese & potatoes


  • 32oz Rib-Eye steak
  • 1 pear semi firm
  • 1 bunch watercress
  • 1 bunch radishes
  • 1/2 bulb fennel
  • 1 bunch chives
  • 1lb cups baby potatoes (boiled to tender)
  • 1 cup blue cheese
  • 2 tbsp capers with brine
  • 1 tbsp grain mustard
  • 1 cup  Greek yogurt
  • ½ grapefruit
  • Salt pepper
  • Olive oil


Season heavily with salt and pepper. Sear in large pan at high heat for 4 min per side.

Remove from heat and leave in pan to rest.

Method for potatoes:

Barely cover the potatoes with water, then add capers with brine, and simmer until tender.

Strain, season and add mustard, yogurt and blue cheese. Chill.

Method for salad:

Finely slice pear, radish, fennel, chives and toss with watercress.

Season add olive oil and 1/2 grapefruit.


Slice steak against the grain and lay over potatoes on a long cutting board top with salad and graze away!

Serves 4

Courtesy of Randy Feltis




BT Calgary | posted Monday, Jun 9th, 2014

Where would we be without pancakes during the Calgary Stampede! These breakfast favourites can be served up traditional, or add Double Smoked Bacon, Instant Apple and Oats or Frozen Blueberries to mix it up!



  • Flour            375 ml
  • Sugar             30 ml
  • Baking Powder        10 ml
  • Salt            5 ml
  • Milk            250 ml
  • Eggs            2 each


  1. Measure out all the dry ingredients and add to a medium bowl.  Whisk all dry ingredients together.
  2. Measure the milk and eggs and whisk well together.
  3. Add the wet ingredients into the dry ingredients and whisk together until incorporated into a batter.
  4. Let stand for 10 minutes (allows batter to become light and fluffy).
  5. Heat pan to about 350˚F.
  6. Add butter and using an ice cream scoop add 3 scoops to pan and allow to continue cooking.
  7. Looking for golden brown edges around pancake and bubbles exposing through the top of the pancake before you flip over.
  8. Allow pancake to continue cooking until the underside of the pancake is golden brown.



Courtesy SAIT Culinary Campus
Watch the segment!

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Chocolate Candy Apples

BT Calgary | posted Monday, Jun 9th, 2014


The famous tastes of the midway are recreated in SAIT’s Culinary Campus kitchen. Be creative with your toppings for this recipe, add chopped candy bars, marshmallows, sprinkles and more!



  • Granny Smith apples
  • Chocolate
  • Chopped nuts or candy
  • Candy apples dowels
  • Parchment paper


  1. Remove wax from apples: In a deep saucepan, bring water to a boil. Using a slotted spoon, quickly dip the apple in the hot water. Remove from water and dry thoroughly.
  2. Skewer apples
  3. Melt & prepare chocolate
  4. Dip apple into chocolate
  5. While chocolate is still wet, dip the coated apple into chopped nuts or candy. Place apple onto parchment to set.
  6. Drizzle with contrasting chocolate as desired



Courtesy SAIT Culinary Campus.

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