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Recipes

Croissant, Fig & Blue Cheese Bread Pudding

BT Calgary | posted Friday, Nov 13th, 2015

If you’re hosting a holiday party in the coming weeks — and still looking for that perfect appetizer try this tasty recipe from ATCO Blue Flame Kitchen’s new holiday cook book.

Ingredients:

  • 7 cups cubed day-old croissants (about 4)
  • 2 cups sliced dried Mission figs
  • 1/2 cup crumbled blue cheese
  • 6 large eggs
  • 1 cup granulated sugar
  • 1 cup whipping cream
  • 3 tbsp fresh orange juice
  • 1 tbsp grated orange peel
  • 1 tbsp cinnamon
  • 1 tbsp vanilla
  • 1/2 tsp nutmeg
  • 1/2 tsp salt

Preparation:

  1. Preheat oven to 400°F.
  2. Combine croissant cubes, figs and cheese in a bowl.
  3. Place croissant mixture in a greased 9×13 inch baking dish.
  4. Whisk together eggs, sugar, cream, orange juice, orange peel, cinnamon, vanilla, nutmeg and salt.
  5. Pour egg mixture evenly over croissant mixture.
  6. Bake, uncovered, until light golden and a knife inserted in centre comes out clean, about 25 minutes.
  7. Let stand 10 minutes before serving.

ENJOY!

Nutritional analysis per serving:  502 calories, 23.4 g fat, 10.8 g protein, 64.9 g carbohydrate, 5 g fibre, 410 mg sodium

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Spaghetti Squash with Kale Pesto

BT Calgary | posted Tuesday, Apr 21st, 2015

squash

SPAGHETTI SQUASH WITH KALE PESTO

 

Ingredients

  • 1 spaghetti squash (about 2 lb), halved lengthwise and seeded
  • 1 tbsp canola oil
  • 1/4 tsp salt
  • 1/4 tsp freshly ground pepper
  • 1/2 cup Kale Pesto (recipe follows)
  • Freshly grated Parmesan cheese*

Method

  1. Preheat oven to 400ºF.
  2. Brush cut sides of squash halves with oil.  Sprinkle with salt and pepper.
  3. Place squash halves, cut side down, in a parchment paper-lined rimmed baking sheet.
  4. Bake, turning squash halves over after 20 minutes, until squash is tender, about 40 minutes.
  5. When cool enough to handle, use a fork to pull squash strands free from shell halves; discard shell halves.  There should be about 4 cups squash.
  6. Transfer squash to a bowl.  Add Kale Pesto and toss to combine.
  7. Serve topped with Parmesan cheese.  Serves 6.

 

Nutritional analysis per serving: 127 calories, 10.2 g fat, 2.1 g protein, 8.4 g carbohydrate, 2 g fibre, 144 mg sodium

*Ingredient not included in nutritional analysis.

 

 

Kale Pesto

Ingredients

  • 1 cup coarsely chopped kale leaves
  • 1/4 cup fresh basil leaves
  • 1/4 cup fresh parsley leaves
  • 1/4 cup extra-virgin olive oil
  • 3 tbsp slivered almonds, toasted
  • 3 tbsp freshly grated Parmesan cheese
  • 1 tbsp fresh lemon juice
  • 1 clove garlic, chopped

 

Method

1. Place all ingredients in a blender; purée until almost smooth.  May be refrigerated for up to 3 days or frozen for up to 1 month.  Makes about 3/4 cup.

Courtesy Atco Blue Flame Kitchen

Nutritional analysis per 1 tbsp serving:  58 calories, 5.7 g fat, 1 g protein, 1.3 g carbohydrate, 0.4 g fibre, 22 mg sodium

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