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Recipes

Poached Apples with Crumble topping and Spiced Simple Syrup

BT Calgary | posted Tuesday, Feb 18th, 2014

Poached Apples with Crumble topping and Spiced Simple Syrup
1 Ambrosia apple, or Granny Smith
1/3 cup of sugar
2/3 cup of water
¼ cup of white wine (I used a 2012 Poplar Grove Pinot Gris)
1 star anise, broken into smaller bits
4-5 allspice berries, lightly crushed
4-5 whole cloves
1 small cinnamon stick (optional)
1 stem of thyme, leaves removed
2 teaspoons of dried cranberries (optional for a pink syrup)

For the crumble topping:
1 teaspoon ground cinnamon
1 ¼ cup all-purpose flour
3 tablespoons of graham cracker crumbs
2 tablespoons of quick oats
1 cup white or brown sugar
1 teaspoon nutmeg
½ cup of butter, melted

Container of your favorite Vanilla Ice Cream (I used Fiasco Gelato’s Vanilla Bean Ice Cream)

1. Combine the sugar and water in a small pot and bring to a gentle simmer. Add your spices and cranberries then reduce the syrup by half.
2. While your syrup is reducing, peel your apple and quarter it, removing the seeds and core with a sharp knife. Place in a small bowl.
3. Pour the hot, reduced liquid over the quartered apples so that they’re all submerged. Cover the bowl with plastic wrap or aluminum foil and allow the apples to “cook” in the hot liquid as it cools. If apples are cooked to desired doneness, place the contents of the bowl back into a pot and bring back to just a simmer, then remove from heat and allow to cool again.
4. For the crumble topping, combine the ingredients in a separate bowl and blend with your fingers or a wooden spoon. Toast the crumble in a wide frying pan (no oil) in order to darken it over medium heat, about 5-10 minutes. Set aside to cool, and store any extra.
5. Place the slices of apple on a salad or dessert plate flat-side down and spoon some of the syrup over top. Next, add a sprinkle of fresh thyme leaves, then a good amount of crumble topping over the apples (as you would an apple crisp) followed by a scoop or 2 of your favorite vanilla ice cream.

Courtesy www.inter-course.ca

Salmon and Creamy Camelina Dill Dressing

BT Calgary | posted Monday, Feb 3rd, 2014

heart healthy

With Beet and Kale Salad

For the salad:

  • 4 large beets – Dice, toss in 2 tablespoons of Three Farmers camelina oil, and season with salt/pepper; roast at 350 degrees F; set aside to cool
  • 4 large kale leaves – wash and remove stem, chop
  • 1 cup pumpkin seeds – toasted
  • 3 tablespoons hemp seeds

For the Dressing: (x2 this recipe to have additional dressing for the salmon)

  • 1 cup fresh, stemmed, dill
  • 1 tbsp cider or malt vinegar
  • 2 tsp lemon juice
  • 1 tbsp honey
  • 2 tbsp Greek yogurt
  • ½ cup Three Farmers camelina Oil 2

Instructions:

  1. Toss the dill, Greek yogurt, lemon juice, vinegar and honey into a blender. Blend till smooth. Slowly add Three Farmers camelina oil while blending.
  2. In a bowl, combine the salad ingredients and toss with the camelina dill dressing. Season with salt and pepper.

For the salmon:

  • 2 tbsp camelina oil
  • 2 fillets salmon or trout

Instructions:

  1. Preheat oven to 350 degrees F.
  2. Heat the camelina oil in a pan on the stove top, season the fish with salt and pepper and lie in the pan to hear it sizzle. If you do not hear a sizzle the pan is not yet hot enough to sear the fish nicely. Sear until one side is caramelized (nicely browned – approx. 2 min) then flip the fillet and sear the other side. Now, pop your pan into the oven for about 7 min (depends on how thick the fillet is) and cook to desired doneness.
  3. To test doneness: Press gently on the thickest part of the fillet and if it begins to flake away from itself while still holding form, it is done.
  4. Let it rest for about 2 minutes, top with camelina dill dressing and serve alongside the beet and kale salad.

 

 

Courtesy Elysia Vandenhurk : Three Farmers: threefarmers.ca

Side and Display Dishes:
Popcorn can be a healthy snack: Three Farmers Popcorn
Lifesaving quinoa salad for busy lifestyle: Apple Quinoa Salad
Sugar Free Banana Muffins and with healthy fat: Suger Free Banana Muffins
Homemade hummus: Homemade Hummus

Italian Homemade Pasta

BT Calgary | posted Wednesday, Jan 8th, 2014

pasta on BT resized

A fresh pasta recipe – pasta rolling machine is best for this dough, but can be done my hand if desired.

 

Ingredients

  • 500 grams high quality all purpose unbleached flour
  • 500 grams durum semolina
  • 180 ml of farm fresh eggs
  • 80 ml of water

Method

  1. mix flour and semolina into a pile, create a well in the centre of the pile,
  2. add eggs and water in the well, and fold all items until are completely bond together
  3. let dough sit for at least one hour or even over night in fridge.
  4. roll out into long sheets to a thickness of 2mm and cut into desired shapes

 

enough pasta to feed 6 adults

 

Courtesy Chef Gennaro Silvestri: Cinquecento Cucina

Winter Squash Salad

BT Calgary | posted Thursday, Dec 19th, 2013

Yield 2 L

Ingredients

Butternut Squash 3/4″ dice 1.25 lbs
Green Zucchini .5 lbs
Yellow Zucchini .5 lbs
Olive Oil .5 fl oz
Red Onion, Julienne 50 ml
Pumpkin Seeds 2 fl oz
Apple Cider Vinegar 50 ml
Maple Syrup 50 ml
Salt and Pepper TT

Method

Toss the squash and zucchini with the olive oil and salt and pepper.
Roast in the oven at 400 degrees for 12 minutes.
Whisk the syrup and vinegar together.
Mix together all other ingredients and season with salt and pepper.

Courtesy Main Dish.

Main Dish Cauliflower Puree

BT Calgary | posted Thursday, Dec 19th, 2013

Yield 2L

Ingredients
Cauliflower, 1″ dice 2 heads
Goat cheese 1oz
Olive oil 1floz
Parsley 1floz
S&P TT

Method

Steam the cauliflower for 20 minutes.

Combine ingredients in a food processor and puree to a slightly course mash. Season well.

Festive deviled eggs

BT Calgary | posted Thursday, Dec 12th, 2013

Ingredients

  • 1 dozen organic free range eggs
  • Mayonnaise
  • Dijon mustard (good quality)
  • Worcestershire sauce
  • Tabasco
  • Salt
  • Dehydrated onions
  • Paprika
  • Chives

 

Procedure

1. Set a timer for 15 minutes; put the eggs in a large pot and cover with warm water. Put the flame on full and bring the eggs to a boil then reduce to a simmer.

2. When the timer goes off, drop the eggs in ice cold water to stop the cooking process. The colder the water, the less chance of black rings forming on the yolks.

3. Peel the eggs once they are completely cool (can do this the night before).

4. “Top and tail” the egg by cutting the tip and base then cut the egg into half and remove the yolks. In another bowl wash the egg whites free of any debris.

5. Crush the yolks with a rubber spatula or use a mixer and break up until powdery in consistency.

6. Add the mayo, Worcestershire, Tabasco, salt and Dijon and whisk together until smooth with no lumps. Add to a piping bag (day before is fine).

7. Stand the egg whites up on a serving plate. Ten minutes before serving, pipe the yolk mixture into the eggs.

8. Sprinkle with chives, dried onion and paprika.

Courtesy Chef Ryan O’Flynn, Laurier Lounge Laurier Lounge’s Website

 

Avonlea Clothbound Cheddar feuilleté with sweet potato purée and roasted tomatoes

BT Calgary | posted Friday, Dec 6th, 2013

New Image

Preparation: 20 minutes
Cooking: 20 to 25 minutes
Servings: 8

4 cups (1 L) sweet potatoes, peeled and diced
½ onion, chopped
⅓ cup (75 ml) butter
½ tsp (2 ml) chili powder
Freshly ground pepper
4 plum tomatoes
2 cloves garlic, coarsely chopped
8 sheets of phyllo dough
8 oz (225 g) Avonlea Clothbound Cheddar, cut into 8 slices
3 tbsp (45 ml) fresh basil, chopped
Fresh basil leaves for garnish

In a saucepan, cook sweet potatoes with onion in boiling salted water for 20 minutes.

Preheat oven to 425oF (220oC).

Melt butter in a small saucepan and add chili powder and pepper.

Quarter tomatoes and place in an oven-safe baking dish. Add 2 tbsp (30 ml) spiced butter and garlic cloves.

With a brush, butter each sheet of phyllo and fold in half. Place a slice of cheese at the end and butter the edges. Fold each edge over the cheese and roll up the phyllo starting at the cheese end to seal the cheese inside. Brush with butter.

Place feuilletés on a parchment-lined baking sheet and bake in oven, along with tomatoes, for 15 minutes.

Crush sweet potatoes with a pestle or process in a food processor to make a purée. Season with pepper and add basil.

Serve feuilletés hot over sweet potato purée and garnish with tomatoes and basil leaves.

Nutritional Information

Per serving

Energy: 305 Calories
Protein: 10 g
Carbohydrate: 26 g
Fat: 18 g
Fibre: 2.9 g
Sodium: 309 mg

Top 5 nutrients provided by a serving of this recipe

Nutrient and % DV*
Calcium: 21% / 235 mg
Vitamin A: 63%
Phosphorus: 18%
Selenium: 18%
Folate: 16%

* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

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