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Recipes

Ginger Beef

BT Calgary | posted Monday, Feb 1st, 2016

Ginger Beef is one of those recipes which doesn’t have the healthiest reputation due to its preparation method. Traditionally the meat is battered and deep fried in oil. To preserve the flavor of the dish but reduce the saturated fat, we keep the same sticky sweet sauce but quickly stir-fry the meat and veggies. The result is delicious and you can feel a little better about serving it. Plus the real beauty of this recipe is that you can make it in advance and gently reheat it when you are ready to serve. The longer the beef sits in the delicious sauce, the better it tastes!

Ingredients

  • 2 pounds beef, thinly sliced
  • 1 cup green pepper, thinly sliced
  • 1 cup carrot, thinly sliced
  • 2 tablespoons ginger, minced
  • 2 garlic cloves, minced
  • 1 tablespoon canola oil
  • Ginger Sauce
  • 1/2 cup light soy sauce
  • 1 cup brown sugar
  • 1/4 cup rice or white vinegar
  • 1 tablespoon corn starch
  • 1 rounded tablespoon sweet chili paste

Directions:

  1. Prepare the sauce in a bowl and heat in the microwave for 1 minute to melt the sugar.
  2. Stir to combine and set aside.
  3. In a large skillet, heat the oil over medium and saute the peppers and carrots for 10 minutes until softened.
  4. Add the garlic and ginger along with the beef and lightly brown on all sides for 1-2 minutes.
  5. It will finish cooking in the sauce. Add the ginger sauce to the skillet and turn the heat down to low.
  6. Cover and allow the beef to simmer in the sauce for 5 minutes, stirring occasionally.
  7. Allow to sit as long as possible in the sauce.
  8. Serve over rice.

Courtesy Easy Peasy Eats Theresa Toth.

One Pot Greek Chicken Spanakorizo

BT Calgary | posted Thursday, Jan 21st, 2016

 

A recipe for Greek Chicken Spanakorizo with brown rice.

A recipe for Greek Chicken Spanakorizo with brown rice.

Courtesy Sue Spicer  foodbydesign.ca                                                                                                                            PER SERVING (1/4 recipe):

671 calories
19 g fat
5 g saturated fat
137 mg cholesterol
757 mg sodium
67 g carbohydrates
8 g fibre
3 g sugars
54 g protein
% RDI: 20% calcium, 25% iron
8% vitamin A, 35% vitamin C.

Ingredients

  • 1/4 cup (50 mL) lemon juice
  • 2 tbsp (30 mL) lemon zest
  • 2 tbsp (30 mL) olive oil
  • 1/2 tsp (2 mL) each sea salt and pepper
  • 4 bone-in, skin-on chicken breasts or thighs
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 tbsp (30 mL) dried oregano
  • 1 tbsp (15 mL) chili flakes
  • 1 1/2 cups (375 mL) USA long grain brown rice
  • 1 1/2 cups (375 mL) chicken broth
  • 1/2 cup (125 mL) dry white wine
  • 4 cups packed baby spinach
  • 1/2 cup (125 mL) crumbled feta
  • 1/4 cup (50 mL) chopped parsley

Method:

  1. In a bowl, combine 2 tbsp lemon juice, 1 tbsp zest, 1 tbsp oil, salt and pepper and chicken.
  2. Marinate in refrigerator for 30 minutes to 1 hour.
  3. Heat a large Dutch oven or deep skillet over medium high heat, sear chicken pieces on both sides to a golden brown; remove to plate.
  4. In same pot sauté onion, garlic, oregano and chili flakes with 1 tbsp oil until onions are softened, stir in rice. Add broth, wine and remaining lemon juice; bring to a boil. Stir in spinach, reduce heat to a low simmer and top with chicken pieces. Cover with a tight fitting lid and cook for 40-45 minutes undisturbed until chicken juices run clear and rice is tender.
  5. Stir in 1 tbsp zest, feta, oregano and parsley just before serving.

Makes 4 servings

 

WATCH THE SEGMENT

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“The Mission” Burger

BT Calgary | posted Tuesday, Jan 19th, 2016

The Mission

The Mission Burger

Courtesy The Mission

Togarashi aioli

Ingredients

  • 5 yolks
  • 25 grams togarashi spice
  • 45 ml Soy sauce
  • 45 ml Lime juice
  • 30 ml Mirin
  • 1.25 litres Canola oil
  • 210 grams white miso paste

Method

  1. In a food processor combine yolks, togarashi spice, soy sauce, lime juice and mirin.
  2. With the motor running slowly emulsify the canola oil into the mixture.
  3. Once all the oil in emulsified transfers mixture to a stainless steel bowl and whisk in white miso paste.
  4. May need to adjust consistency with a little bit of cold water.

Mushroom ragout

Ingredients

  • 100 grams Sliced mixed mushrooms (Button, cremini, shiitake, shemiji, king oyster, hedgehog)
  • 2 grams Finely diced shallots
  • 2 grams Minced garlic
  • 30 ml red wine jus
  • 30 grams taleggio cheese
  • Pinch of herbs – Parsley and chives
  • Sherry vinegar to taste

Method

  1. Sautee mushrooms on high heat till well caramelized.
  2. Turn heat down to medium and add shallots and garlic.
  3. Once shallots and garlic have sweated off, deglaze pan with jus.
  4. Add in taleggio cheese and remove from heat.
  5. Let cheese slightly melt, add herbs and sherry vinegar.
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Baked Apple French Toast

BT Calgary | posted Monday, Jan 4th, 2016

Baked Apple French Toast

French Toast is traditionally not very difficult to make but requires a little attention during the cooking. In this recipe, the prep is very minimal as all the ingredients go into one pan at the same time, and because the French Toast is baked instead of fried, you can walk away from it while the oven works its magic.

 

Ingredients:

 

  • 4 slices of multi-grain bread, halved
  • 6 eggs
  • 1/2 cup milk
  • 1/2 cup apple sauce
  • 1 teaspoon vanilla extract
  • 1 tablespoon + of apple pie spice (cinnamon, nutmeg, cloves)
  • Icing sugar to taste

Directions:

 

  1. Preheat your oven to 375 degrees. In a large mixing bowl, combine the eggs, milk, apple sauce, vanilla and spices.
  2. Whisk until fluffy.
  3. Pour 1/3 of the egg mixture into the bottom of a baking dish.
  4. Place bread slices over top and press down to absorb.
  5. Pour the remaining 2/3 of the egg mixture over top and place into the oven.
  6. Bake for 20 minutes until the egg is set and the top of the french toast is lightly browned.
  7. Using a spatula, cut the egg around each slice of toast and remove from the pan.
  8. Serve with a sprinkle of the apple pie spice and icing sugar or use your favorite syrup.

 

Courtesy Easy Peasy Eats easypeasyeats.com

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Chef Eric’s Mozzarella TaterTots

BT Calgary | posted Wednesday, Dec 30th, 2015

Courtesy Chef Eric Larcom.

Ingredients:

  • 2 large kennenbeck potatoes
  • ½ cup mozzarella cheese
  • Salt and pepper to taste
  • Cooking oil

Preparation:

  1. Peel and one inch dice Kennenbeck potatoes.
  2. Blanch potatoes in 300°F oil until very Al’dente…Let cool.
  3. Pulse in food prcessor until the poptatoes are the size roughly of a lentil.
  4. Mix in grated mozzarella and for into 1″ X 2″ cylinder, be sure they are packed tight.
  5. Fry in 350°F oil until golden brown.

 

Serve with your favorite condiment.

Enjoy!

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Chef Devan’s gourmet grilled cheese

Cityline | posted Monday, Dec 7th, 2015

What takes these grilled cheese sandwiches to the next level are the condiments — like sliced mango and homemade smoked ketchup — and a mix of cheeses!

Mango, Brie and aged cheddar grilled cheese with green onion pesto and smoked tomato ketchup

Makes 4 sandwiches

Ingredients:

  • 1 semi-firm mango, peeled and sliced
  • 2 cups aged cheddar, grated
  • 8 slices Brie
  • 8 slices of white rye bread
  • Unsalted butter

Green onion pesto

  • One bunch green onions, stems removed, rough-chopped
  • Juice and zest of 1 lemon
  • 1/2 cup vegetable oil
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup grated Parmesan
  • 1/4 cup pine nuts
  • 1 clove garlic
  • 1 tsp salt
  • 1/2 tsp freshly-cracked black pepper

Ketchup

  • 4 tomatoes
  • 1 tbsp tomato paste
  • 1/2 red onion, chopped
  • 1 cloves of garlic, minced
  • 1/4 cup red wine vinegar
  • 1/4 cup apple cider vinegar
  • 1/2 cup sugar
  • 1 tbsp vegetable oil
  • 1/4 tsp liquid smoke
  • 2 tsp sea salt
  • 1 tsp fresh-cracked black pepper

Method:

In a pot on medium heat, add vegetable oil. Add onions, salt and pepper and caramelize onions for approximately 10 minutes. Add garlic and stir for 1 minute before adding all other ingredients. Stir ketchup often and reduce for approximately 10 minutes until it becomes thick. Blend and pass through a fine sieve. Ketchup can be stored in the fridge for up to 10 days.

Blend all ingredients for the green onion pesto until incorporated. Store in the fridge up to one week.

Brush 4 slices of bread with 1 tablespoon of pesto each, then lay cheddar, mango, Brie and more cheddar evenly across all 4 slices. Cover with 4 slice of bread.

In a large frying pan on medium-low heat, add enough butter to lightly coat the pan. Place as many sandwiches as can fit in pan and brush tops with butter. Brown sandwiches for approximately 3-4 minutes a side until cheese melts. Repeat with remaining sandwiches.

Remove and serve with ketchup.

 

Blueberry, balsamic and havarti grilled cheese with garlic-basil mayo

Makes 4 sandwiches

Ingredients:

  • 1 cup blueberries
  • 2 tbsp balsamic vinegar
  • 2 tbsp brown sugar
  • 1 tsp lemon zest
  • 4 slices of Havarti
  • 8 slices of egg bread

Aioli

  • 1/2 clove garlic
  • 4 basil leaves
  • 1/2 cup mayonnaise

Method:

For aioli, blend ingredients in a blender and remove to an appropriate vessel, ideally a squeeze bottle.

In a sauce pan on medium heat, add blueberries, balsamic vinegar and brown sugar. Cook for approximately 5-7 minutes until all ingredients combine well. Finish with lemon zest.

Place 4 slices of bread on a clean surface, and add 1 slice of Havarti, 2 tablespoons of blueberries, and top with a sprinkling of white cheddar. Cover with four more slices of bread.

In a large frying pan on medium-low heat, add enough butter to lightly coat. Place as many sandwiches as can fit in pan and brush tops with butter. Brown sandwiches for approximately 3-4 minutes a side until cheese melts. Repeat with remaining sandwiches.

 

French onion soup grilled cheese

Ingredients:

  • 1 baguette
  • 2 cups Gruyère, grated
  • Unsalted butter

Onions

  • 2 yellow onions, finely sliced
  • 1 clove garlic, minced
  • 3 tbsp butter
  • 1 tbsp vegetable oil
  • 1 tsp fresh thyme leaves
  • 1/4 cup beef stock
  • 1/4 cup red wine
  • 2 tsp parsley, finely chopped

Method:

In a large sauce pan or medium pot on high heat, add butter and oil. When butter begins to bubble, add onions and cook until golden brown. Add garlic and cook for one more minute. Add thyme, beef stock and red wine and reduce heat to medium-low. Cook until the onions take on a deep brown colour, approximately 15-20 minutes. Remove from heat, stir in parsley and allow to cool.

Slice baguette into half-inch slices. Cover half of the slices with Gruyère, 1-2 tablespoons of onions and more Gruyère. Cover with the rest of the slices of bread.

In a large frying pan on medium-low heat, add enough butter to lightly coat. Place as many sandwiches as can fit in pan and brush tops with butter. Brown sandwiches for approximately 3-4 minutes a side until cheese melts. Repeat with remaining sandwiches.

Courtesy Devan Rajkumar
@chefdevan

White Chocolate Mousse

BT Calgary | posted Thursday, Dec 3rd, 2015

Ingredients:

  • 8 medium egg yolks
  • 1/4 cup plus 2 Tbsp. sugar
  • 200g (one canister) Cococo Chocolatiers White Chocolate Morsels
  • 5 oz. or 2/3 cup whipping cream, 33-36%
  • 1 piece or 1 tsp. liquid vanilla bean natural vanilla extract
  • One standard pouch or 2.5 tsp. gelatin (soaked as per directions)
  • Slightly less than 2.5 cups medium peak whipped cream 33-36%

Directions:

  1.  Whip the sugar and yolk until pale and light.
  2. Heat the cream and vanilla to just below boiling, approximately 80 degrees C.
  3. Add to the white chocolate and soaked gelatin.  Mix well.
  4. Allow to cool, mix in whipped eggs and fold in the whipped cream.
  5. Pipe the mousse into desired cups or chocolate shells.  Allow to cool and decorate as desired.

Enjoy!

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Chocolate Martini

BT Calgary | posted Thursday, Dec 3rd, 2015

Chocolate Martini for one:

Ingredients:

  • 1/3 cup Brandy (Grand Marnier/Cognac/Williams etc.)
  • 1/3 cup White crème de cacao
  • 3 Tbsp. 33-36% whipping cream
  • 3 Tbsp. milk
  • 1/3 cup Cococo Chocolatiers Bitter Sweet Chocolate Morsels

Directions:

  1. On a stovetop, warm the cream and milk to approximately 80 degrees C.
  2. Add to chocolate and mix together.
  3. In a shaker with ice, add the brandy and crème de cacao, then add the chocolate mixture.
  4. Shake, strain and pour into a chilled glasses.

 —

Virgin Chocolate Martini for a group:

Ingredients:

  • 1 cup Milk
  • 1 cup Cream
  • 200g (1 canister) Cococo Chocolatiers Bitter Sweet Chocolate Morsels
  • 1/4 Grapefruit, Orange or Apple Juice

Directions:

  1.  On a stovetop, warm the cream and milk to approximately 80 degrees C.
  2. Add to chocolate and mix together.
  3. In a shaker with ice, add choice of juice and the chocolate mixture.
  4. Shake, strain and pour into chilled glasses.

 

Tip: Rim glasses with chocolate shavings.  First dip the rim into a simple syrup (one part sugar and one part water) and gently dip into shavings.

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