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Recipes

Savory Chowder

BT Calgary | posted Monday, Nov 6th, 2017

This version is dairy free, gluten free and can even be made vegetarian if you omit the bacon. Coconut milk gives it that smooth consistency and has an Asian twist thanks to the lime & cilantro finish. The result is a hearty chowder which is full of so much flavor it pleases everyone.

soup

— Coutrtesy Teresa Toth —

Ingredients

  • 1 tablespoon sesame or olive oil
  • 1 cup red onion, chopped
  • 1 cup red pepper, chopped
  • 1 cup bacon, chopped
  • 2 cups Yukon gold potatoes
  • 1 can baby corn, chopped
  • 1 can diced tomatoes
  • Pinch of chili flakes
  • 1 tablespoon cumin
  • 1 teaspoon seasoning salt
  • Fresh pepper
  • 4 cups vegetable broth
  • 1 cup coconut milk
  • Juice of 1 lime
  • 1/2 cup cilantro chopped

Directions:

  1. In a large pot over medium heat, saute the onion, pepper and bacon in the sesame oil until the veggies are softened and the bacon is crisp, approx 5 minutes.
  2. Add the potatoes, corn and tomatoes and stir.
  3. Add seasonings and vegetable broth and bring to a boil. Reduce heat to medium and cover. Cook for 15-20 minutes until the potatoes are tender.
  4. Add the coconut milk and lime juice and heat thoroughly.
  5. Spoon into individual bowls and top with cilantro.

— Enjoy! —

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Easy Creme Brulee with Toffee Crust

BT Calgary | posted Tuesday, Apr 5th, 2016

creme_brulee

Creme Brulee is a french dessert which can be a little intimidating to create. Traditionally it is made with a custard base and a caramelized sugar top. Making custard from scratch with milk and eggs can be a little bit fussy as overcooking can cause curdling. Likewise the crunchy sugar topping of the dessert is usually done using a blow torch, which not everyone has in their kitchen. This recipe is just as delicious as the original and so much easier to make. The sponge toffee crust is the secret to this dessert as it browns perfectly and gives this recipe the perfect caramel flavor.

Ingredients

  • 1 package vanilla pudding mix
  • 1 can evaporated skim milk
  • 1 cup whipping cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon nutmeg
  • 4 inch square of sponge toffee

Directions:

  1. Place the vanilla pudding into a bowl and add the evaporated milk, whipping cream, vanilla and nutmeg.
  2. Whisk for 2-3 minutes.
  3. Pour into individual ramekins and place into the refrigerator for 20 minutes.
  4. Meanwhile set your oven to a low broil.
  5. Place the sponge toffee into a zip bag, and using a mallet, pound it into a fine powder.
  6. Once the custard is set, remove the ramekins from the fridge and place onto a cookie sheet.
  7. Using a small spoon, sprinkle the sponge toffee powder over top into a thin layer.
  8. Place the ramekins into the oven and turn on the light.
  9. Watching carefully so that they don’t burn, brown the tops for 2-3 minutes until the topping is caramelized.
  10. Remove from the oven and garnish with fresh berries if desired.

 

 

Courtesy Theresa Toth, Easy Peasy Eats

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