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Recipes

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***

Cajun Jambalaya

BT Calgary | posted Monday, Apr 2nd, 2018

Jambalaya is a fantastic one pot meal which is not only easy to prepare, it’s economical, it feeds a large crowd, and leftovers can easily be frozen. To make life even easier, double the recipe and freeze half for another day. This version uses cooked ham and smoked sausage so a lot of the cooking time and effort is reduced ever further. If you can’t find flavoured rice, white or whole grain rice can be substituted..

–Courtesy Theresa Toth

Jambalaya

Ingredients:

  • 1 tablespoon olive oil
  • 1 cup diced celery
  • 1 cup diced onion
  • 1 cup diced green pepper
  • 1 teaspoon garlic, minced
  • 3 cups diced cooked ham,
  • 1 cup sliced smoked sausage
  • 2 tablespoons cajun seasoning
  • 1 teaspoon seasoning salt
  • Fresh cracked pepper
  • 2 bay leaves
  • 1 package Uncle Bens tomato flavoured rice
  • 1 can diced tomatoes, including juice
  • 2 cups chicken stock
  • 1/4 cup chopped parsley or green onion for garnish

Directions:

  1. Heat the olive oil in a large pot over medium low heat.
  2. Add the celery, onion, green pepper and garlic cook for 5 minutes or until the onion starts to soften.
  3. Add the ham and the sausage and continue cooking, browning the meat on all sides. Approx 5 minutes more.
  4. Add seasonings and bay leaves and stir.
  5. Next add the rice, tomatoes with juice, and chicken stock.
  6. Bring to a boil and stir.
  7. Cover and simmer for 10 minutes.
  8. Remove from heat and allow to sit for 5-10 minutes until all the liquid is absorbed.
  9. Serve with a sprinkle of fresh parsley.

 

Sesame Salmon Salad Rolls

BT Calgary | posted Monday, Mar 12th, 2018

Salad rolls are such a versatile meal option that you can customize according to your taste. This sesame salmon version is high in good fats and has a nice balance of flavour. Traditionally salad rolls are served filled with rice vermicelli, but these ones are heavy on the veg & protein instead of noodles. However you can add them back in if you like.

–Courtesy Theresa Toth

sdvsvs

Ingredients:

  • 2 pounds of salmon fillets, baked & cooled
  • 2 cups chopped romaine lettuce
  • 1 teaspoon olive oil
  • Salt & Pepper
  • 1/4 cup Hoisin sauce
  • 1 teaspoon sesame seeds
  • 12 rice paper wrappers

Directions:

  1. Brush the salmon and bake it in the oven at 350 degrees for 8-10 minutes until done.
  2. Flake into bite sized pieces and cool in the fridge until ready to use.
  3. Toss the lettuce with the olive oil and salt & pepper.
  4. Soak the rice paper wrappers in hot water for 1-2 minutes until soft.
  5. Remove with tongs and using your fingers, smooth out any excess water and place on a clean work surface.
  6. Place a line of the greens near the bottom of the rice paper, leaving room to roll up.
  7. Next top with salmon, a drizzle of hoisin sauce and sprinkle with sesame seeds.
  8. Wrap up burrito style and serve with additional hoisin sauce if desired.

 

Asian Tuna Sliders

BT Calgary | posted Tuesday, Jan 2nd, 2018

I love these economical, tasty and healthy sliders as an alternative to the regular beef ones because they are so flavorful and easy to make, yet your guests will think you spent lots of time and money on them because they present so nicely. The addition of the spicy mayo and the pickled ginger really give these sliders a kick! You can up the ante by using albacore tuna in the recipe but the light tuna works really well in this dish.

–Courtesy Theresa Toth

Asian Tuna Sliders

Ingredients: 

  • 2 cans light flaked tuna
  • 1/2 cup seasoned breadcrumbs
  • 2 eggs, beaten
  • 1/4 cup green onion, chopped
  • 1/2 cup low fat mayonnaise
  • Salt & Pepper to taste
  • 2 tablespoons sesame or peanut oil
  • 1 cup coleslaw or broccoli slaw
  • 1/4 cup sesame salad dressing
  • 1/4 cup pickled ginger, sliced
  • 1/4 cup spicy mayonnaise
  • 1 dozen small buns

Directions:

  1. Place the tuna, breadcrumbs, eggs, green onion, low fat mayo and salt & pepper in a bowl.
  2. Stir until the mixture is nicely combined.
  3. Using your hands, form patties which are approx. 2-3 inches in diameter.
  4. Using a non-stick fry pan, heat the oil over a medium heat and add the sliders (you may have to cook them in 2 batches depending on how many you have)
  5. Fry each side for approx. 3-5 minutes until golden brown.
  6. Meanwhile, add the sesame salad dressing to the coleslaw and stir.
  7. When the sliders are ready, spread a little of the spicy mayo onto each bun, add a tuna slider and top with a spoonful of slaw and a few pieces of ginger.
  8. Serve warm.

 

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