1. Skip to navigation
  2. Skip to content
  3. Skip to sidebar

Recipes

Year of Pulses: Black Bean Pico de Gallo Salsa

BT Calgary | posted Wednesday, Feb 17th, 2016

Pulses_recipe

Black Bean Pico de Gallo Salsa

 

2016 is International Year of Pulses as declared by the United Nations. Take the Pulse Pledge www.pulsepledge.com

 

Ingredients

  • 19 fl oz (540 mL) canned black beans, drained and rinsed
  • 4 medium tomatoes, diced
  • 1 medium sweet onion, diced
  • 2 jalapeno peppers, seeded and diced
  • 1/4 cup (50 mL) lime juice
  • 1/2 cup (125 mL) chopped fresh cilantro
  • salt to taste

Directions

  1. Combine all ingredients in serving bowl and toss to mix.
  2. Refrigerate until ready to serve.

Watch the segment:

 

Courtesy Sue Spicer, www.foodbydesign.ca

Tags: , , , , , , , , , , , , ,

Quinoa Tabouleh with Chickpeas

BT Calgary | posted Wednesday, Aug 12th, 2015

MAKES 1 SERVING

Got food sensitivities? Try this delicious, healthy food-swap.

Ingredients:

      • 1.5 cups cooked quinoa
      • 1/2 cup garbanzo beans (chickpeas), rinsed and drained
      • 1/2 cup chopped cucumber
      • 1/2 cup tomatoes, quartered
      • 1/2 lemon, juiced
      • 1 teaspoon olive oil
      • 2 tablespoon fresh chopped parsley
      • Handful of salad greens

Method:

  1. In a medium bowl combine the quinoa, chickpeas, cucumber, and tomatoes.
  2. In a small bowl, whisk together the lemon juice, olive oil, parsley, salt and pepper.
  3. Pour the dressing over the salad and toss together to coat evenly with the dressing.
  4. Line mason jar with salad greens and top with Quinoa Tabouleh salad.
Tags: , , , , , , , ,

Beef Chili (TP)

BT Calgary | posted Tuesday, Oct 7th, 2014

Prep 15 min

Total 35 min

Serves 6.

Ingredients

  • 1 tbsp canola oil
  • 3 garlic cloves, minced
  • 1 large onion, coarsely chopped
  • 227-g pkg PC® Cremini Sliced Mushrooms
  • 500 g PC® Free From™ Lean Ground Beef
  • 2 tbsp chili powder
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/4 tsp cayenne (optional)
  • 511-mL jar PC® black label San Marzano Whole Tomatoes
  • 2 orange peppers, finely chopped
  • 540 mL can PC® Blue Menu™ Six Bean Medley, drained and rinsed
  • ½ cup sour cream
  • 1/2 cup grated PC® Aged 2 Years Canadian White Cheddar Cheese (optional)
  • ¼ cup chopped chives (optional)

Method

 

  1. HEAT a large pot over medium. Add oil, then garlic, onion and PC® Cremini Sliced Mushrooms.
  2. Cook until onion and mushrooms start to soften, about 3 min. Crumble in PC® Free From™ Lean Ground Beef.
  3. Stir in chili powder, tomato paste, dried oregano, salt and cayenne.
  4. Using a fork, stir frequently to break up meat. Cook 3 to 5 min.
  5. ADD PC® black label San Marzano Whole Tomatoes and break them up into small pieces with a wooden spoon.
  6. Stir in peppers. Reduce heat to medium-low.
  7. Simmer, covered, until peppers are tender, 10 min.
  8. Stir in PC® Blue Menu™ Six Bean Medley until warmed through, 2 more min.
  9. Spoon chili into bowls. TOP with sour cream, PC® Aged 2 Years Canadian White Cheddar Cheese and chives.

Courtesy President’s Choice

Tags: , , , , , , ,

Cowboy-Style Baked Beans for the Calgary Stampede

BT Calgary | posted Monday, Jul 7th, 2014

BEANSServes 4-6, about 1 ½ quarts

Ingredients

  • 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

Method

  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.

Tags: , , , , ,