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Recipes

Road Trip Snacks: Kale Chips

BT Calgary | posted Tuesday, Jun 23rd, 2015

kale

Healthy Road Trip Snacks: Kale Chips

Courtesy Vincci Tsui, RD

 

Ingredients

  • 1 bunch (about 8 oz/227 g) kale, washed and dried well, tough stems removed, ripped into 1-2″ pieces
  • 1 tbsp (15 mL) olive oil
  • ½ tsp (2 mL) salt
  • Other seasonings (i.e. cumin, smoked paprika, chili powder, lemon juice, nutritional yeast, etc.), optional

Directions

  1. Preheat oven to 375˚F
  2. Spread kale in a single layer on baking sheet. Drizzle with olive oil.
  3. Bake for 10-12 minutes, giving it a gentle toss halfway through.
  4. Remove from oven and sprinkle with salt and/or your favourite seasonings before serving.
  5. Makes 4 servings

 

Nutrition Information (per serving)

60 calories, 4 g fat (1 g saturated, 0 g trans), 0 mg cholesterol, 6 g carbohydrate (1 g fibre, 0 g sugar), 2 g protein, 315 mg sodium.

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Chef Darren’s Chili Recipe

BT Calgary | posted Tuesday, May 5th, 2015

Chef Darren’s Chili Recipemoms best meal

Courtesy Darren MacLean, downtownfood

 

Ingredients:

 

  • Splash of vegetable oil
  • 2 large onions, chopped
  • 1 chili pepper, chopped
  • 3 cloves of garlic, chopped
  • 2 lbs of lean ground beef
  • 3400g tins of whole tomatoes with juice, chopped
  • 2 tablespoons toasted and ground cumin
  • 1 tablespoon chili powder
  • 2 tablespoons paprika
  • 1 cinnamon stick (Chef) (no cinnamon stick for Mom)
  • 2 450g cans kidney beans, rinsed
  • 1 350 ml can of beer (Mom)
  • 1/4 cup red wine (Chef)
  • 1 bay leaf
  • Salt and pepper to taste
  • 4 tablespoons sour cream
  • 1/2 cup shredded cheddar
  • 3 teaspoons shredded scallions

 

 

To make:

 

  1. In a medium-sized stockpot, heat the oil over medium heat. Sauté onion, chili pepper and garlic until soft. Add ground beef; cook and stir until meat is browned, then drain off all excess fat from the beef before heading to the next step.
  2. De-glaze with wine and/or beer; allow to reduce by half before heading to the next step.
  3. Pour in tomatoes with liquid, salt, pepper, cumin, chili powder, paprika, oregano, and cinnamon stick. Cover and simmer for 45 minutes.
  4. Stir in kidney beans and cook for another 15 minutes.
  5. Finish with a touch bitter dark chocolate for a chef’s touch (1/2 T only).
  6. Top with cheddar, sour cream and freshly chopped green onions.

 
Check out Chef Darren Maclean create this recipe with his mom!

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Couscous Salad

BT Calgary | posted Monday, Apr 13th, 2015

Couscous Salad

(yields 4 portions)

 

Ingredients:

  • 1 cup couscous
  • 1 tablespoon olive oil
  • 1 cup water boiling
  • 2 tablespoons olive oil
  • 1 onion, minced
  • few cloves garlic, minced
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon powdered ginger
  • 1 19 ounce can chickpeas, drained and rinsed well
  • 1/2 cup raisins
  • 1/2 cup dried apricots, sliced
  • 1 lemon, zest and juice
  • Pinch of sea salt and freshly ground pepper
  • 1/2 cup sliced or slivered almonds
  • a handful chopped cilantro and parsley

Method:

  1. Place couscous into bowl, add olive oil, mix with hands until incorporated, add boiling water and cover with seran wrap. Allow to rest for 15 minutes.
  2. In medium hot pan add olive oil, onion, garlic and spices. Sautee for 3-4 minutes or until tender. Place mix into couscous and remaining ingredients. Stir and adjust seasoning if needed.
  3. Serve slightly warm or chill.

 

 

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Superpower Smoothie

BT Calgary | posted Friday, Mar 6th, 2015

SUPERPOWER SMOOTHIE

 Kelptini

Calling all kids (and parents/caregivers)! This groovy green smoothie tastes great and is packed with power!  Blend this up for a superhero snack.

 

Ingredients

  • 2 cups frozen mango pieces
  • 1 can 398 ml (14 oz) unsweetened pineapple including juice
  • 1 cup unsweetened apple, mango or tropical juice
  • 2 cups kale (wash and remove tough stems)

 

Method:

 

  1. Place all ingredients into a blender a blend until smooth.  Serve immediately.

 

Makes 4 Servings. 

Per serving: Calories 155, Carbohydrates 38 g, Protein 1.6 g, Fat 0.5 g, Fiber 3.2 g

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Protein Kale Chips

BT Calgary | posted Thursday, Feb 5th, 2015

Protein Kale Chips recipe courtesy of Natural Nutritionist Crystal Philips branchoutfoundation.com

Ingredients:

  • Kale
  • Himalayan
  • Sea
  • Salt
  • Nutritional Yeast
  • Avocado Oil

Directions:

  1. Rip the kale leaves from their stems in chips size pieces
  2. Massage avocado oil on the leaves so they are all evenly and thinly coated
  3. Sprinkle salt and Nutritional Yeast flakes and mix
  4. Spread on a cookie sheet and baked at 350 degrees for 20 min or until slightly crispy
  5. Cool and enjoy!
  6. Let the chips sit out in a bowl over night for a more crispy chip!
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Grilled Prosciutto and Cantaloupe Salad

BT Calgary | posted Wednesday, Jan 21st, 2015

Melon_salad

Grilled Prosciutto and Cantaloupe Salad

INGREDIENTS 

  • 4 slices of fresh cantaloupe
  • 100 grams of prosciutto, thinly sliced
  • Shaved parmesan
  • Mixed baby greens
  • 4 cherry tomatoes
  • Wedge of lemon
  • Splash of olive oil
  • Nonna Pia’s Classic Balsamic Reduction

 METHOD

  1. Wrap cantaloupe with 2-3 slices of prosciutto
  2. Place wrapped cantaloupe on a hot grill or griddle to brown and slightly warm
  3. Place grilled cantaloupe on plate with baby greens, fresh tomato and shave parmesan
  4. Garnish salad with a splash of olive oil and a squeeze of fresh lemon juice
  5. Drizzle Nonna Pia’s Classic Reduction on cantaloupe and serve

 

Courtesy Chef Norm Strim, Nonna Pia’s Balsamic Reductions

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Chicken and Avocado Butter Lettuce Wraps

BT Calgary | posted Wednesday, Jan 21st, 2015

Melon_salad_chickenChicken and Avocado Butter Lettuce Wraps

INGREDIENTS

  • 2 avocadoes cut into bite size pieces
  • 1 head of butter lettuce (AKA Boston or Bibb lettuce)
  • 2 fresh tomatoes, diced
  • 1 shallot, thinly sliced
  • ½ lemon or lime
  • parmesan, coarsely grated
  • ½ breast of fresh chicken
  • Your Favourite Nonna Pia’s Balsamic Reduction

METHOD

1. Place washed and dried lettuce leaves on a platter 2. Dice chicken into bite sizes pieces and panfry with seasonings of your choice
3. Mix avocado, cooked chicken, tomato and shallots in small mixing bowl…season with salt and pepper and a squeeze of citrus
4. Scoop mixture into lettuce leaves
5. Sprinkle with parmesan
6. Drizzle with Nonna Pias Chili Lime Reduction and serve

Courtesy Chef Norm Strim, Nonna Pia’s Balsamic Reductions

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Agedashi SPAM

BT Calgary | posted Monday, Jan 5th, 2015

Each Monday this month we’re challenging Calgary’s best chefs to create a dish featuring Spam! Here to kick it off for us is Pierre Lamielle!

Agedashi Spam

Ingredients:

  • Kombu (dried seaweed)
  • Dashi (dried fish flakes)
  • Soy sauce
  • Rice wine vinegar
  • 1 can of Spam
  • 1/2 cup of cornstarch
  • Oil for frying

Garnish 

  • Sliced green onions
  • Fresh ginger, grated

Method:

  1. Place kombu and bonito flakes in a bowl. Cover with boiling water. Leave to cool, strain and chill until needed.
  2. Adjust seasoning to your taste with rice wine vinegar and soy sauce.
  3. Fill a deep pot with 3 inches of frying oil.
  4. Cut Spam into two-bite cubes. Toss in rice flour or corn starch, ensuring an even and thorough covering.
  5. Deep fry the cubes, making sure all sides brown evenly. Remove from oil and place on a piece of paper towel. You will need to eat them quickly.
  6. Serve three cubes of hot and crispy Spam with a generous glug of your dashi dressing. Top with freshly grated ginger and finely sliced green onions.

Eat immediately while the spam is crunchy and hot!

Courtesy Pierre Lamielle
kitchenscraps.ca
foodonyourshirt.com
@foodonyourshirt

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