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Recipes

ROASTED NUTS, CANDIED PECANS, ORANGE AND PINK PEPPERCORN

BT Calgary | posted Thursday, Dec 11th, 2014

Platter_2

Courtesy, Chef Steve Lepine from SAIT Culinary Campus

Ingredients

  • 1 Fresh Orange, Zest
  • 1 TBSP Icing Sugar

Method

1. Peel orange zest with vegetable peeler, cut orange zest into very thin slices.
2. Place zest into bowl with icing sugar, lay orange zest onto baking sheet.
3. Place into 200F oven for 20-30 minutes until dry and brittle.
4. Remove from oven and allow to cool at room temperature.

Ingredients

  • 1/8 cup Butter
  • ¼ cup Icing Sugar
  • 1 cup Pecans

Method

1. Place butter, sugar and pecans into frying pan and turn heat on high.
2. Continue to stir the nuts until sugar caramelizes and turns golden brown.
3. Sprinkle orange zest onto hot nuts.
4. Remove from heat and place pecans onto baking sheet with parchment paper.
5. Allow to cool.

Ingredients

  • ¼ cup Pink Peppercorn Dust

1. Place peppercorns into sieve and press until all pink outer peel comes off the peppercorns, keep separate.
2. Keep pink shell of peppercorns for nuts, reserve whole peppercorns for future recipes.

Ingredients

  • ¼ cup Walnuts
  • ¼ cup Pistachio
  • ¼ cup Almonds

Method

1. Place nuts onto baking sheet and roast in oven at 350 F for 5-10 minutes until lightly browned.
2. Remove from oven and sprinkle with pinch of salt and peppercorn dust.
3. Mix all nuts together and enjoy.
4. Store leftover nuts in air tight container.

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20 minute Meal: Seafood Curry

BT Calgary | posted Monday, Oct 27th, 2014

 

Seafood Curry

Ingredients

  • 5 oz fresh salmon diced
  • 4 scallops cleaned
  • 8 prawns cleaned
  • 2 lobster tails cut in half and cleaned
  • 1 medium onion diced
  • 1 red pepper diced
  • 2 vine ripened tomatoes diced
  • 1 ½ cup coconut milk
  • ¼ cup fresh cilantro chopped
  • ¼ cup green onion sliced
  • 1 teas yellow curry powder
  • 1 teas hot sauce (optional)
  • 1 teas ginger powder
  • 1 teas fenugreek leaves
  • Salt
  • 3 TBS corn starch
  • ½ cup water

Method

  1. In a sauce pan, sauté onions and peppers until soft — about 4 minutes. Add dry spices and the hot sauce, mix well.
  2. Add tomatoes, coconut milk and seafood, cover the pan and bring to a hard boil.
  3. Reduce heat to low and wait until the seafood is cooked.
  4. Season with salt
  5. In a separate bowl, mix the water and the corn starch, add to the seafood curry and stir until it thickens.
  6. Finish by adding the fresh cilantro and green onions and serve with rice.

Curry

Rice

Ingredients

  • 1 cup white long grain rice
  • 2 cups water
  • 1 green onion
  • 1 teas avocado oil
  • Salt to taste

Method

1. In a pot, combine all ingredients, bring to a boil and cover. Reduce heat to low.
2. Cook for 15 minutes or until rice is done. Remove from heat and reserve until needed.

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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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