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Recipes

Tomato Salad with Romesco Sauce

BT Calgary | posted Wednesday, May 28th, 2014

tomato and romescoHealthy eating comes easy with a no-fail recipe and fresh, local ingredients! Chef Darren Maclean of downtownfood creates a summer favourite: Tomato Salad with Romesco Sauce- the Spanish version of pesto!

 

Ingredients

  • 1 cup roasted or sun-dried tomatoes
  • 1/2 cup toasted almonds
  • 1/4 cup olive oil
  • 3 tbsp parmesan
  • 1 tbsp sherry vinegar
  • 1 tsp paprika
  • 2 cloves roasted garlic
  • Salt & pepper to taste

Method

  1. Put all ingredients into food processor and blend until smooth.
  2. Serve under cut cherry tomatoes, sliced Parmesan and greens.
  3. Enjoy!

Courtesy of  Chef Darren Maclean, downtownfood

Watch the segment.

 

 

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Orange chocolate yogurt mousse

BT Calgary | posted Tuesday, May 13th, 2014

This sweet and tangy mousse made with yogurt is a deliciously easy way to add a special touch to a weekday lunch.

Preparation: 15 minutes
Cooling: 3 hours
Servings: 4

Ingredients

  • 2 tsp (10 mL) unflavoured gelatin powder
  • 2/3 cup (150 mL) unsweetened orange juice
  • 1/3 cup (75 mL) granulated sugar
  • 2 tbsp (30 mL) unsweetened cocoa powder
  • 2 cups (500 mL) 2% plain yogurt
  • 1 orange, peeled, halved and sliced
  • 1 tbsp (15 mL) shaved dark chocolate

Method

  1. In a small saucepan, sprinkle gelatin over orange juice; let stand for 5 minutes until gelatin is softened.
  2. In a small bowl, combine sugar and cocoa powder, breaking up any lumps of cocoa.
  3. Whisk cocoa mixture into saucepan and heat over medium-low heat, stirring constantly, for 2 to 3 minutes or until gelatin is dissolved.
  4. Pour into a medium heatproof bowl, cover and refrigerate for about 1 hour or until almost set.
  5. Using an electric mixer, beat gelatin until light and foamy.
  6. Beat in yogurt, just until blended.
  7. Pour into individual serving bowls, cover and refrigerate for about 2 hours or until set, or for up to 1 day.
  8. To serve, garnish each bowl with orange slices and shaved chocolate.

Tip:
To make this a semi-freddo (partially-frozen) dessert, use freezer safe serving bowls and freeze the mousse for about 4 hours, or freeze solid and transfer to the refrigerator 1 hour before serving.

Nutritional information
Number of servings of milk products: ¾
Per serving:
Energy: 198 calories
Protein: 9 g
Carbohydrate: 36 g
Fat: 3 g
Fibre: 1.9 g
Sodium: 90 mg
Calcium: 246 mg

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Carrot lentil soup

BT Calgary | posted Tuesday, May 13th, 2014


This soup makes for a very satisfying lunch. The quick-cooking red lentils turn a sunny yellow colour when cooked, and the milk adds a lovely texture.

Preparation: 10 minutes
Cooking: 25 minutes
Servings: 4

Ingredients

  • 2 tsp (10 mL) vegetable oil
  • 2 large carrots, diced
  • 1 onion, finely chopped
  • 1 clove garlic, minced
  • ¼ tsp (1 mL) dried rosemary or thyme, crushed
  • 1 cup (250 mL) dried red lentils, rinsed and drained
  • 3 cups (750 mL) water
  • 1 tbsp (15 mL) all-purpose flour
  • 2 cups (500 mL) 1% milk
  • 2 tbsp (30 mL) freshly squeezed lemon juice or wine
  • 2 tbsp (30 mL) vinegar
  • 2 tbsp (30 mL) pepper
  • 2 tbsp 30 mL thinly sliced fresh basil
  • 2 tbsp (30 mL) green onions

Method

  1. In a pot, heat oil over medium heat. Sauté carrots, onion, garlic and rosemary for about 5 minutes or until onion is softened.
  2. Stir in lentils and water; cover and bring to a boil.
  3. Reduce heat to medium-low and boil gently, covered, for 15 minutes or until lentils and carrots are soft.
  4. Whisk flour into milk and gradually stir into pot; increase heat to medium.
  5. Simmer, stirring, for about 3 minutes, until slightly thickened (do not let boil).
  6. Stir in lemon juice and season to taste with pepper.
  7. Ladle into bowls and serve sprinkled with basil and green onions.

Nutritional information
Number of servings of milk products: ½
Per serving:
Energy: 198 calories
Protein: 9 g
Carbohydrate: 36 g
Fat: 3 g
Fibre: 1.9 g
Sodium: 90 mg
Calcium: 246 mg

 

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Chef Corbin’s Ginger and 5-Spice Grilled Flank Steak

BT Calgary | posted Tuesday, Apr 29th, 2014

Chef Corbin’s Ginger and 5-Spice Grilled Flank Steak with snap pea and bell pepper stir-fry
Yield- 6 portions

Steak Marinade

Ingredients

  • ¼ cup reduced sodium soy sauce 2 ½ tbsp. grated ginger root
  • 2 cloves garlic minced ½ tsp 5-spice powder
  • 2- small bird’s eye chilis – seeded and sliced thin
  • 1 tsp. honey 3 tbsp. fresh orange juice
  • 1 tbsp. sesame oil
  • 1 LB whole flank steak
  • 1 tsp. canola oil

Method

  1. With a small paring knife, lightly score the flank steak on both sides.
  2. Place the scored whole flank steak and marinade ingredients into a large sealable plastic bag and seal it tightly. Gently turn the bag to combine the marinade ingredients with the raw steak.
  3. Place the marinated steak into the refrigerator and marinate up to 4 hours.
  4. Preheat your indoor or outdoor grill to high heat. Lightly oil the clean grill surface with the canola oil.
  5. Place the whole marinated flank steak onto the pre-heated grill. Grill the steak on each side for approximately 4 minutes, be sure to rotate the steak once at at 90-degrees to have even grill marks on the steak.
  6. Once the steak is grilled, remove it from the grill and allow it to rest for a minimum of 5-7 minutes. While your steak is resting, prepare the stir-fry.

Snap Pea and Pepper Stir-Fry

Ingredients

  • 1 tbsp. canola oil
  • 1 clove garlic minced
  • 2 cups julienne snap peas
  • 1 whole red pepper cut julienne
  • 1 whole red pepper cut julienne
  • 1 whole yellow or orange pepper cut julienne
  • ¼ cup 1-inch pieces of green onion
  • ¼ cup chopped fresh cilantro
  • pinch of salt and pepper to taste

Method

  1. Pre-heat a large skillet or wok over high heat. Place the canola oil and garlic into the hot pan and cook for a few seconds.
  2. Add the cut peas, peppers and green onions and toss gently- continue to cook over high heat for 3-4 minutes.
  3. Add the chopped fresh cilantro and season with salt and pepper.
  4. Remove the stir-fry from the heat.
  5. With a sharp knife, cut the steak into thin slices. To ensure tender slices, cut the steak against the grain.
  6. Serve the sliced beef with your snap pea and pepper stir-fry.

Courtesy Chef Corbin Tomaszeski

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Seasonal Fruit Parfait

BT Calgary | posted Tuesday, Mar 25th, 2014

This makes a delicious, healthy breakfast, lunch or snack. It’s ideal for a
quick, high energy meal whether at home or on the road. Just choose your
favourite toppings!

Ingredients

  1. 500 ml organic plain yogurt, full fat variety (use coconut yogurt for dairy free)
  2. Optional toppings: (1-2 tbsp of each)
  3. dried cranberries, chopped
  4. raisins
  5. dates, chopped
  6. rolled oats, whole
  7. hemp seeds (use sunflower or pumpkin seeds for variety)
  8. cinnamon
  9. honey or maple syrup
  10. pomegranate

Directions

  • Serve each family member ½ cup of yogurt. Have each person add their favorite toppings and mix them into the yogurt.
  • Be sure everyone chooses at least:
    – 1 Tbsp Fruit (for fibre and complex carbohydrates)
    – 1 Tbsp Nuts or seeds (for protein and healthy fats)
    –  1 or 2 Tbsp oats (for carbs and fibre)

Tip: If eating on the go, take the toppings in a separate container and add when you
are ready to eat.
Seasonal Tip: Use fresh fruits in the summer and fall, dried fruit in the winter.

Courtesy of www.bundlesofenergy.com

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