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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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Tempura Tofu & Vegetables

BT Calgary | posted Monday, Apr 13th, 2015

Tempura Tofu & Vegetables
(yields 5)

Ingredients:

  • 1 Package Firm Tofu, Drained and Large Dice
  • 1 carrot, sliced on angle
  • 2 red pepper, seeded and cored slice into large strips
  • 10 mushrooms, cleaned
  • 5 green onion, cut in half
  • 1 cup flour
  • 1 tablespoon cornstarch
  • 1½ cups ice cold water
  • Pinch salt

Method:

1. Pre heat deep fryer to 350.F
2. Drain and cut tofu, dry in paper towel, prep all vegetables make sure to keep vegetables separate from each other.
3. Mix flour, cornstarch, ice water and salt together.
4. Cooking each vegetable separately, add carrots into batter and gently place vegetable into fryer. Cook until golden brown 2-3 minutes. Take out of fryer and season with pinch of salt.
5. Once all vegetables are cooked add Tofu and cook 1-2 minutes

 

Ponzu Sauce
(yields 1 Cup)

  • 1/2 cup fresh lime juice (or a combination) or 1/2 cup lemon juice (or a combination)
  • 2 tablespoons rice vinegar
  • 1/3 cup soy sauce
  • 2 tablespoons mirin (sweet rice wine)
  • 2 tablespoons light brown sugar

1. Whisk together juice, vinegar, soy sauce, mirin and brown sugar. Let sit at least 15-30 minutes to marry flavors. Store covered and refrigerated for up to 3 days.

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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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