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Recipes

Grilled Steak and Soba Noodle Salad

BT Calgary | posted Monday, Jul 14th, 2014

Want to get back on the health track after mini donuts and corn dogs? We enlisted the help of SAIT Culinary Campus for healthy entrees salads to help  you detox.

Ingredients

  • 1 x 363 gr package of soba noodles
  • ½ c cooked shitake mushroom slices
  • ½ c carrot julienne
  • ½ c red pepper julienne
  • ¼ c green onion chopped
  • ¼ c fresh cilantro chopped
  • 1 c cooked steak slices
  • Toasted sesame seeds for garnish

Method

  1. Cook soba noodles according to directions on package.
  2. Rinse well with cold water.
  3. Mix noodles and all other ingredients together with miso dressing.
  4. Garnish with toasted sesame seeds.

Tips: Chicken or salmon would both go well in this salad. Using edamame or fried tofu instead of meat would be a nice vegetarian option.

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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

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.

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Inspired by British Columbia: The Grouse Mountain Power Burger

BT Calgary | posted Monday, Jun 9th, 2014

last burger

Bick’s Signature Burger Creations: Chef Matt Basile, owner of the Fidel Gastro food truck, uses the diversity of the Canadian palate to create signature burger recipes, with help from Bick’s®. Inspired by Canada’s natural beauty and unique regional cuisines, his delicious flavour combinations will tempt the taste buds for a favourite summertime fare – the burger.

Prep Time: 5 minutes
Makes: 1 burger
Freezing: not recommended

Ingredients

  • 1 thin hamburger bun, toasted
  • 1 tbsp (15mL) Bick’s® Hot Pepper Relish
  • 1 tbsp (15mL) mayonnaise
  • 2 Bick’s 50% Less Salt Garlic Baby Dill Pickles, sliced
  • 1 cooked veggie burger, topped with melted Havarti cheese
  • 2 slices avocado
  • 1 slice red onion
  • 2 slices Bick’s Sliced Beets
  • Alfalfa sprouts or pea shoots

Method

  1. Top bottom bun with relish, mayo and pickles. Top with burger and remaining ingredients.
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Parmesan Crusted Chicken

BT Calgary | posted Wednesday, May 7th, 2014

 

 

Ingredients:

1/2 cup (125 mL) Hellmann’s Real Mayonnaise
1/4 cup (60 mL) grated Parmesan cheese
4 boneless skinless chicken breasts
(575 g or 1 1/4 lbs)
1/8 tsp cayenne pepper
4 tsp fine bread crumbs or Italian seasoned bread crumbs

 

 

Instructions:

  1. Preheat oven to 425°F (220°C).
  2. Combine Hellmann’s Real Mayonnaise with Parmesan in a small bowl.
  3. Place chicken on baking sheet, smooth side up, and lightly sprinkle with cayenne pepper.
  4. Evenly top chicken with mayonnaise mixture, then sprinkle with bread crumbs.
  5. Note – Fine bread crumbs look terrific, but if you want a darker golden-brown colour use Italian seasoned bread crumbs.
  6. Bake 20 minutes or until chicken is thoroughly cooked.

Serves 4

 

Courtesy Expert Meal Planner Sandi Richard. For more recipe ideas visit Hellmanns.ca

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