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Recipes

Broccoli Stem Salsa Verde

BT Calgary | posted Friday, Jul 17th, 2015

RabbitWraps

Broccoli Stem Salsa Verde – A great way to ensure your using the whole vegetable

 

Ingredients:

  • 3-4 Peeled Broccoli Stems (diced) – approximately 1 cup
  • 1 cup packed herbs (parsley, oregano, chervil) – minced
  • 4 cloves garlic
  • 2 tbsp sherry vinegar
  • 1 lime- juice and zest
  • 1 tbsp Dijon
  • 1 tsp chili flakes
  • 1 cup canola oil
  • Salt and pepper to taste

 

Method:

  1. Gather Ingredients
  2. Peel and dice broccoli, pick and mince herbs, peel garlic
  3. Place broccoli stems, garlic, sherry vinegar, dijon, lime juice and zest and chili flakes in a food processor and process, slowly drizzle in canola oil until smooth and emulsified
  4. Remove from food processor and fold in minced herbs, season with salt and pepper to taste
  5. Use as a sauce or a marinade for your favorite grilled meat, or vegetables

Courtesy Chef Jamie Harling, Rouge

Blueberry Mango Colada Salad

BT Calgary | posted Wednesday, Jul 15th, 2015

BLUE APPLE SALADPer Portion: 130 calories, 1g fat, 1g protein, 31g carbohydrates

Ingredients:

  • 2 cups fresh blueberries
  • 2 mangos, peeled, seeded and sliced (about 1-3/4 cups)
  • 1/4 cup frozen piña colada mix, thawed
  • 1 tablespoon dark rum (optional)

To Make:

In a large bowl, combine blueberries, mangos, piña colada mix and rum. Into 4 martini glasses or dessert dishes, spoon fruit mixture, dividing evenly. Garnish with blueberries, mango slices and thin lime slices threaded onto long toothpicks, if desired.

Yield : 4 portions

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Lemon Blueberry & Chicken Salad

BT Calgary | posted Wednesday, Jul 15th, 2015

BLUE APPLE SALAD

BLUE APPLE WRAPjpg

JARPer Portion: 244 calories, 25 g protein, 6 g fat, 22 g carbohydrate

Ingredients:

· 2 cups fresh or frozen blueberries, divided
· 3/4 cup low-fat lemon yogurt
· 3 tablespoons reduced-calorie mayonnaise
· 1 teaspoon salt
· 2 cups cubed cooked chicken breasts
· 1/2 cup sliced green onions (scallions)
· 3/4 cup diagonally sliced celery
· 1/2 cup diced sweet red bell pepper

To Make:

Reserve a few blueberries for garnish. In a medium-sized bowl, combine yogurt, mayonnaise and salt. Add the remaining blueberries, chicken, green onions, celery and bell pepper; mix gently. Cover and refrigerate to let flavors blend, at least 30 minutes. Serve over endive or other greens garnished with reserved blueberries and lemon slices, if desired.
Yield: 4 portions (about 5 cups)

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Hot dogs ideas from Maple Lodge Farms

BT Calgary | posted Wednesday, Jul 15th, 2015

Hot Dog ideas

Clockwise from left: Chip and Dip Dog, BBQ Bacon cheddar dog and Ultimate Chicken Frank-a-bobs

Chip and Dip Dog

A creamy crunchy topping, with lots of flavor. Kids will have fun adding the chips on top

Ingredients:

  • 4 MAPLE LODGE FARMS ULTIMATE CHICKEN FRANKFURTER
  • 4 hot dog buns split
  • 4T French onion dip
  • 4T Chopped green onion
  • Crushed potato chips

Method:

  1. Grill Chicken wieners until hot.
  2. Top with French onion dip, green onions, and potato chips

 

 

Ultimate Chicken Frank-a-bobs

A fun way to cook, eat and serve ultimate chicken frankfurters

 

Ingredients:

  • 4 Wooden skewers (soaked in water for 30 min)
  • 4 MAPLE LODGE FARMS ULTIMATE CHICKEN FRANKFURTER
  • 4 wooden skewers, at least the length of the wiener
  • 16 Pineapple chunks
  • Sweet and Tangy BBQ sauce

Method:

  1. Thread hot dog pieces, and pineapple chunks alternately onto 4 skewers.
  2. Cook on a medium –high grill for 5 minutes or until pineapple is tender and frankfurters are heated through,
  3. Turning twice and brushing with BBQ sauce frequently
  4. Once cool enough to handle, pull the food off the sticks and eat!

 

BBQ Bacon cheddar dog

A hot dog with a Mexican twist! Served in tortillas

Ingredients:

  • 4 MAPLE LODGE FARMS ULTIMATE CHICKEN FRANKFURTER
  • 4 hot dog buns split
  • 1C chopped Maple lodge farms chicken bacon
  • 4T BBQ sauce
  • ¾ C Shredded cheddar cheese
  • Green onion, chopped

Method:

  1. Grill Chicken wieners until hot.
  2. Dress with BBQ sauce, chopped chicken peppercorn bacon , cheddar cheese
  3. Grill on the top rack of the BBQ until the cheese melts, top with green onion
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Make 3-ingredient homemade ice cream

Today's Parent | posted Tuesday, Jul 14th, 2015

Let the truck drive on by and instead try this incredibly simple Cookies & Cream Ice Cream recipe—no ice cream maker required!

1. Beat 1 cup of 35% cream in a medium bowl, using an electric mixer on medium, until soft peaks form, 2 to 4 min.

2. Reduce speed to low and beat in 300 mL of sweetened condensed milk and 1 cup of crushed chocolate wafers until just combined. Mixture should be smooth and fluffy.

3. Scrape mixture into a resealable container. Freeze until firm, about 6 hours. Makes 2½ cups.

*Recipe courtesy of the Chatelaine Kitchen

A version of this article appeared in our July/August 2015 issue with the headline “Make 3-ingredient homemade ice cream”, p. 93.

No-bake summer fruit tarts

Chatelaine | posted Tuesday, Jul 7th, 2015

PREP 30 MIN | TOTAL 2 HOURS | SERVES 6

INGREDIENTS

4 cups graham cracker crumbs
1 1/2 cups unsalted butter, melted
1 cup mascarpone
1 cup  35% cream
5 tbsp honey, divided
1 tsp vanilla
1 tbsp water
2 cups assorted fruit, such as figs, blackberries, plums andcherries
2 tbsp finely chopped pistachios
1 tsp lime zest

INSTRUCTIONS

  • SPRAY 6 4-in. tart pans (with removable bottoms) with oil. Line the bottoms with parchment. Arrange on a baking sheet.
  • STIR cookie crumbs with butter in a medium bowl until moist. Scoop 1/2 cup crumb mixture into each pan. Firmly press up the edges until crust is even with rim. Scoop 3 more tbsp into each pan, and press down to cover bottom. Freeze until very firm, at least 1 hour.
  • BEAT mascarpone with cream, 4 tbsp honey and vanilla in a large bowl with an electric mixer on medium-high until stiff peaks form, 2 to 3 min.
  • STIR remaining 1 tbsp honey with water and fruit in a medium bowl until glossy. 5. Carefully remove firm tart shells from pan by pressing removable bottom up and out from ring. Peel off parchment. Set shells on serving plates. Pipe or spoon mascarpone mixture into shells. Top with fruit. Drizzle with fruit syrup. Sprinkle with pistachios and lime zest.

SERVING TIP

Make smaller tarts by scooping 3 tbsp crumb mixture into cupcake liners set in a muffin tin, then firmly pressing from centre of liner to edges and up the sides until crust is even with rim. Freeze until firm, then fill with mascarpone cream and fruit just before serving. Makes 18 to 20.

NUTRITION

Calories 1
Protein 11 g
Carbohydrates 72 g
Fat 81 g
Fibre 5 g
Sodium 385 mg

Beer Braised Baby Back Ribs

BT Calgary | posted Friday, Jul 3rd, 2015

Beer Braised Baby Back Ribs
Brine for 12 hours with:
Basic Brine 3L
Beer (ale) 0.5L
Garlic 2 cloves, smashed
Fresh Thyme 7.5 g
Apple Cider Vinegar 200g
Lemon (Juice and Whole lemon) 1/2 a lemon

Good for about 5 whole ribs.

Once Brined, sear the ribs until caramelized and braise in stock and another 1/2 L of beer for 3.5 hours or until tender.

Beer BBQ sauce
550g Beer (ale)
485g Fine Diced Onion
9g Smoked Paprika
135g Dijon Mustard
840g Ketchup
38g molasses
85g Garlic, Finely chopped
15g Salt
8g Ground Black Pepper
26g Brown Sugar
33g Honey
4 Sprigs of Thyme Leaves

Sauté off the onions then add all remaining ingredients and cook for 1.5 hours on low. Using a blender, blend on high to smooth out the sauce.

Makes about 2 L of sauce

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Grilled Vegetable Wrap featuring Sabra Roasted Pine Nut Hummus

BT Calgary | posted Friday, Jun 26th, 2015

Grilled Vegetable Wrap featuring
Sabra Roasted Pine Nut Hummus

1 red onion, cut into ½ slices
1 red bell pepper, seeded & sliced
1 eggplant, cut lengthwise into ½ inch slices
2 zucchinis, cut lengthwise into ½ inch slices
1 bunch arugula
2 tablespoons olive oil
2 tablespoons rice wine vinegar
1/4 cup fresh picked thyme
Salt & Pepper to taste
1 10oz Container Sabra Roasted Pine Nut Hummus
4 Flatbreads
1/2 cup crumbled goat cheese

Heat a large grill pan or BBQ to medium high. In a large bowl, whisk together salt, pepper & vinegar until salt is dissolved. Whisk in oil. Add chopped vegetables and toss together until well coated. Grill vegetables until grill marks appear. Set aside in bowl. Once slightly cooled, coarsely chop vegetables and toss together. Add chopped thyme. Check for seasoning.
Spread 1/4 cup Sabra Roasted Pine Nut Hummus over each flatbread, leaving a 1/2-inch border around edges. Divide vegetables over each flatbread; top each serving with 2 tablespoons cheese and a handful of arugula. Roll up wraps, and cut diagonally in half.

Courtesy Steve Glavicich

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