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Recipes

Weeknight One-Pot Thai Peanut Noodles

BT Calgary | posted Monday, Jun 25th, 2018

-Courtesy sarahremmer.com

peanut

Peanut Sauce:

  • 1/3 cup natural peanut butter
  • 1/4 cup soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 2 tsp garlic, minced
  • 1 tsp ginger, minced
  • 1/4 tsp cayenne pepper (optional)

Additional Ingredients:

  • 8 oz uncooked Catelli spaghetti (or other pasta–corkscrew works well too!) noodles
  • 2 raw chicken breasts, cubed (or leftover cooked meat!)
  • 3 cups of your favourite veggies, sliced or diced
  • 3/4 cup water
  • 1/2 tbsp sesame oil for cooking chicken

Directions:

  1. In a medium-sized bowl or large glass measuring cup, whisk together all of the peanut sauce ingredients, and set aside. It will be on the thicker side (that’s ok–once it’s in the pan with the rest of the ingredients, it will “melt” a little and incorporate nicely).
  2. Cook pasta according to package directions (make sure it’s under-cooked slightly though — al dente!)
  3. Heat wok or large high-sided pan over med-high heat. Add sesame oil and chicken, and stir-fry until about 2/3 of the way cooked. Transfer to a bowl, cover with tin foil and set aside.
  4. Transfer water into the pan and add raw veggies. Cover and steam for about 3-4 minutes (until tender-crisp and bright in colour).
  5. Add chicken back in, as well as the pasta and the peanut sauce.
  6. Mix gently until the peanut sauce is dispersed evenly.
  7. Decrease heat to medium, cover and cook until chicken is cooked through (about 3-5 minutes).
  8. Garnish with green onion before serving and enjoy!

Egg in the Hole:

BT Calgary | posted Monday, Jun 25th, 2018

–Courtesy sarahremmer.com

egg

Ingredients:

  • 1 slice of your favorite whole grain bread
  • 1 tsp butter
  • 1 egg
  • Salt and freshly ground black pepper

Directions:

  1. Watch how to make this recipe.
  2. With a biscuit cutter or the rim of a glass, press a hole in the center of the slice of bread.
  3. Heat a skillet over medium-low heat and melt in the butter. When the butter is all spread out, place the slice of bread in the skillet and crack the egg straight into the center of the hole.
  4. Cook until the egg sets a bit on the bottom, 30 to 45 seconds. Sprinkle the egg with salt and pepper. After about a minute, flip it over with a spatula and salt and pepper the other side.
  5. Move the toast around in the skillet Let it cook until the yolk feels soft (medium cooked it best!). * Serves 1 *

Clean-Out-the-Fridge Pasta Salad:

BT Calgary | posted Monday, Jun 25th, 2018

 

–Courtesy sarahremmer.com

pasta

Ingredients:

  • 3 cups diced fresh vegetables
  • 2 cups dried small pasta (cooked and drained) *I use Catelli’s Ancient Grains Fusilli
  • 1 cup leftover diced or shredded meat, fish, poultry OR canned, drained beans or lentils AND/OR hardboiled eggs
  • 1/2 cup feta cheese (or other type of grated cheese)
  • * can also add things like seeds, sliced nuts, olives etc.

Vinaigrette:

  • 1/4 cup balsamic vinegar
  • 1/2 cup extra virgin olive oil
  • juice and zest of 1/2 lemon
  • 2 cloves of garlic crushed or grated
  • 1 tsp. sugar
  • salt and pepper to taste

Directions:

  1. Toss all salad ingredients into a big bowl
  2. Whisk vinaigrette ingredients together in a separate bowl and then pour over top of the pasta salad and toss
  3. Enjoy!

 

Watermelon Patio Nibble

BT Calgary | posted Monday, Jun 18th, 2018

 

–Courtesy dinnerwithjulie.com

watermelon

Ingredients:

  • plain yogurt
  • 1 garlic clove, finely crushed
  • salt
  • cubed watermelon
  • olives
  • chunks of feta
  • cherry or grape tomatoes
  • freshly ground black pepper
  • olive oil
  • fresh mint or basil (optional)

Directions:

  1. In a small bowl, stir together the plain yogurt (about 1/2 cup for an average-sized serving) with the garlic and a pinch of salt.
  2. If you use more yogurt, a clove of garlic will still be enough, particularly if you have time to refrigerate it for a few hours or overnight, to allow the flavours to blend and intensify.
  3. Smear the garlicky yogurt onto a platter.
  4. Arrange the cubed watermelon, olives, feta and tomatoes however you like, keeping them in a single layer so they’re easy to eat with a skewer or your fingers.
  5. Add a grinding of black pepper, and a drizzle of olive oil if you like.
  6. Scatter or garnish with whole or torn fresh mint or basil.
  7. Serve immediately.

 

Egg Bites with Quinoa

BT Calgary | posted Friday, May 4th, 2018

I love these little frittatas not only for their ease in cooking, but with the addition of quinoa these pick a powerful protein punch! Plus they are so portable you can take them anywhere when you need a little snack on the go.

–Courtesy Theresa Toth

egg

Ingredients:

  • 12 eggs, beaten
  • 1/2 cup milk
  • 1 cup cooked quinoa
  • 1 cup feta cheese, cubed
  • 1 cup tomatoes, cubed
  • 1 cup chopped frozen spinach, thawed and drained
  • Salt & pepper to taste

Directions:

  1. Preheat the oven to 400 degrees.
  2. Grease a muffin tin with butter or cooking spray,
  3. In a large bowl with a spout, mix the eggs together with the remaining ingredients and pour into the muffin tin, distributing as evenly as possible.* alternately you can use a 1 cup measure to scoop the egg mixture into the pan
  4. Bake for 10-15 minutes until set.
  5. Remove from the oven and use a spoon to remove each egg bite.
  6. Store the rest in the refrigerator or freezer for up to 2 months.

 

Mediterranean Fritattas

BT Calgary | posted Friday, May 4th, 2018

I love the flavour combo in this dish with the artichoke hearts, black olives, sun-dried tomatoes and basil. It’s so fresh, it’s the perfect spring breakfast perfect for that special occasion.

–Courtesy Theresa Toth

med

Ingredients:

 

  • 12 eggs, beaten
  • 1/2 cup milk
  • 1 cup marinated artichoke hearts, drained and chopped
  • 1 cup canned sliced black olives, drained
  • 2 tablespoons sun-dried tomatoes, chopped
  • 1 tablespoon chopped fresh basil (or 1/2 teaspoon dried)
  • Salt & pepper to taste

Directions:

  1. Preheat the oven to 400 degrees.
  2. Grease a square pan with butter or cooking spray.
  3. Combine all the ingredients in a large bowl and pour into the pan.
  4. Bake for 20-30 minutes until set and the middle is firm.
  5. Remove from the oven and cut into 8 wedges.

 

Chicken & Potato Frittata

BT Calgary | posted Friday, May 4th, 2018

This frittata is so hearty, it can be served as a meal for breakfast, lunch or dinner and leave you feeling very satisfied. The use of pre-cooked chicken breasts and canned potatoes is done for ease and time saving but by all means if you have leftovers from dinner, throw them in instead!

–Courtesy Theresa Toth

food

Ingredients:

 

  • Ingredients
  • 12 eggs, beaten
  • 1/2 cup milk
  • 2 cups cooked chicken, cubed
  • 1 can sliced cooked potatoes, drained
  • 1 cup shredded marble cheese
  • 1 onion, diced
  • 1 red pepper, diced
  • 1 tablespoon olive oil
  • Salt & pepper to taste

Directions:

  1. Preheat the oven the 400 degrees.
  2. Grease a 9 x 13 casserole dish or cake pan.
  3. Place the oil in a skillet and sauté the onion and red pepper for 5 minutes.
  4. Place into a large bowl and add the remaining ingredients.
  5. Stir until combined and pour into the casserole dish.
  6. Bake for 30-45 minutes until set. *The middle should be firm with no liquid remaining.
  7. Remove from the oven and slice into squares.

 

Spaghetti Squash with Kale Pesto

BT Calgary | posted Tuesday, Apr 10th, 2018

Chef Ryan Roque from ATCO Blue Flame Kitchen whips up a spaghetti squash with kale pesto as a preview of their new cookbook..

–Courtesy ATCO Blue Flame Kitchen

Ingredients:

  • 1 spaghetti squash (about 2 lb), halved lengthwise and seeded
  • 1 tbsp canola oil
  • ¼ tsp salt
  • ¼ tsp freshly ground pepper
  • ½ cup Kale Pesto (recipe follows)
  • Freshly grated Parmesan cheese

Directions:

  1. Preheat oven to 400˚F.
  2. Brush cut sides of squash halves with oil.
  3. Season with salt and pepper.
  4. Place squash halves, cut side down, in a parchment paper-lined rimmed baking sheet.
  5. Bake, turning squash halves over after 20 minutes, until squash is tender, about 40 minutes.
  6. When cool enough to handle, use a fork to pull squash strands free from shell halves; discard shell halves. There should be about 4 cups squash.
  7. Transfer squash to a bowl.
  8. Add Kale Pesto and toss to combine.
  9. Serve topped with Parmesan cheese.***Serves 6***

Kale Pesto

Ingredients:

  • 1 cup roughly chopped kale leaves
  • ¼ cup fresh basil leaves
  • ¼ cup fresh parsley leaves
  • ¼ cup extra-virgin olive oil
  • 3 tbsp slivered almonds, toasted
  • 3 tbsp freshly grated Parmesan cheese
  • 1 tbsp fresh lemon juice
  • 1 clove garlic, chopped

Directions:

  1. Place all ingredients in a blender;
  2. purée until almost smooth. ***May be refrigerated for up to 3 days or frozen for up to 1 month. Makes about ¾ cup***
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