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Recipes

Lemon Garlic Shrimp with Everything Green Salad

BT Calgary | posted Tuesday, May 26th, 2015

Lemon Garlic Shrimp with Everything Green Salad

Serves 4

1 package Chef Lynn Crawford’s Lemon Garlic Shrimp
or
400g (14 oz) package frozen large shrimp (31-40 count), thawed
½ shallot, minced
2 cloves garlic, finely minced
½ tsp anchovy paste
¼ tsp chili flakes
½ tsp salt
½ tsp black pepper
2 tbsp lemon juice
1 tsp lemon zest
2 tbsp olive oil
2 tbsp chopped chives

½ cup (125 mL) sugar snap peas
4 spears asparagus, trimmed and cut in 2-inch (5 cm) pieces
1 baby cucumber, sliced
1 small zucchini, cut in ribbons with a vegetable peeler
1 head Boston lettuce, torn into bite-size pieces
2 green onions, sliced
1 small avocado, peeled and cut in wedges
2 sprigs dill, coarsely chopped
2 oz (55 g) feta cheese, crumbled
½ cup (125 mL) Green Goddess Dressing (recipe follows)
Salt and pepper

Prepare Chef Lynn’s Lemon Garlic Shrimp according to package directions. Alternately, in a large bowl, combine shallot, garlic, anchovy paste, chilli flakes, salt, pepper, lemon juice, zest, and olive oil. Add thawed unseasoned shrimp, toss gently to coat and let marinate for 5 minutes. Grill or sauté over medium high heat until cooked through, about 2-3 minutes per side. Garnish with chopped chives and set aside.

Half fill a medium saucepan with cold salted water and bring to a boil over medium-high heat. Add snap peas and boil for 1 minute. Using a slotted spoon, transfer to a bowl of ice water to stop cooking process and set color. Boil asparagus for 1 minute, then transfer to ice water. When cooled, drain peas and asparagus on paper towels.

In a large bowl, gently toss together peas, asparagus, cucumber, zucchini, lettuce, green onions, avocado, dill, and feta. Add dressing and toss until salad is well coated. Season to taste with salt and pepper. Top with Lemon Garlic Shrimp and serve immediately.

Green Goddess Dressing with Shallot & Herbs
Makes 1 1/2 cups (375 mL)

1 ripe avocado, peeled
1 shallot, chopped
1 clove garlic, peeled
1 cup (250 mL) mayonnaise
½ cup (125 mL) sour cream
½ cup (125 mL) loosely packed flat-leaf parsley leaves
2 tbsp (30 mL) chopped chives
2 tbsp (30 mL) lemon juice
Salt and pepper

Place avocado, shallot, garlic, mayonnaise, sour cream, parsley, chives, and lemon juice in a blender and process until smooth. Season to taste with salt
and pepper. Transfer dressing to a container, cover, and refrigerate until ready to use.

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Tres leches coconut cake

Chatelaine | posted Monday, May 25th, 2015

Cake
PREP 25 MIN | TOTAL 1 HOUR 55 MIN PLUS CHILLING TIME |  MAKES 9 SERVINGS

INGREDIENTS

1 cup all-purpose flour
1 1/2 tsp baking powder
5 eggs, separated
1 cup granulated sugar, divided
1/3 cup 2% milk

1/2 tsp vanilla

COCONUT SYRUP

1/2 400-mL can coconut milk
1/2 300-mL can sweetened condensed milk
1 tsp vanilla
1 tbsp rum, optional

 

INSTRUCTIONS

  1.  PREHEAT oven to 350F. Spray a metal 8 x 8-in. cake pan with oil. Line bottom with parchment.
  2.  STIR flour with baking powder in a medium bowl.
  3.  BEAT egg whites in a large bowl, using an electric mixer on high, until foamy. Gradually add 1/4 cup sugar and continue beating until whites are glossy and stiff peaks form when beaters are lifted, 2 to 3 min. Using same beaters (no need to wash), beat yolks with remaining 3/4 cup sugar in a large bowl until pale yellow, 1 to 2 min. Reduce mixer speed to low. Gradually beat in flour mixture, then milk and 1/2 tsp vanilla, until smooth.
  4.  STIR a third of egg whites into yolk mixture, using a rubber spatula, then carefully fold in remaining egg whites until no streaks remain. Pour into prepared pan.
  5.  BAKE in centre of oven until springy and a skewer inserted into the centre of cake comes out clean, 30 to 35 min. Cool completely on a rack, about 1 hour.
  6.  WHISK coconut milk with condensed milk, 1 tsp vanilla and rum in a small bowl until combined. Poke top of cake all over with a skewer. Pour half of coconut syrup over cake and let stand 5 min. Run a knife around edges of cake and invert onto a rimmed serving platter. Remove parchment. Poke bottom of cake all over with skewer. Pour remaining syrup all over cake, spooning any excess drippings back onto the cake until it is absorbed, about 5 min. Refrigerate until fully chilled before serving, 1 to 2 hours

Quinoa tabbouleh

Cityline | posted Tuesday, May 19th, 2015

Tab

This fresh, gluten-free alternative to traditional tabbouleh makes a great side dish or summer potluck salad!

Quinoa tabbouleh

Ingredients:

  • 3 cups cooked quinoa
  • 1 cup cherry tomatoes
  • 1 cup rough chopped parsley
  • 1/2 finely chopped red onion
  • 1/2 cup rough chopped mint
  • 1/2 cup feta cheese
  • 1 lemon, juiced
  • 1/3 cup extra virgin olive oil
  • Freshly ground pepper

Method:

Toss in a large bowl and serve.

 		

Strawberry-rhubarb pie

Chatelaine | posted Monday, May 11th, 2015

Straw-Rhubarb-Feature
PREP 30  MIN TOTAL 1 HOUR 30 MIN  SERVES 8

This sweet and savoury strawberry-rhubarb pie will have you wanting more! Be sure to have lots of napkins close by, it can get messy.

INGREDIENTS

4 cups  sliced rhubarb
3 1/2 cups hulled and quartered strawberries, about 500 g
1 1/4 cups granulated sugar
1/3 cup minute tapioca
orange zest, from 1 orange
1 double-crust pie pastry, prepared and divided into 2 discs
1 egg, lightly beaten, or 1 tbsp light milk
 granulated sugar, for sprinkling

INSTRUCTIONS

  • Combine rhubarb and strawberries in a large bowl. When you’re ready to roll out pastry and assemble pie, stir sugar, tapioca and zest into fruit. Let stand, stirring occasionally, for 15 min, so that berries and rhubarb release juices.
  • Place rack in lowest position in oven. Preheat oven to 425F. Using a floured rolling pin, roll one disc of pastry on a floured surface into a 12-in. circle. Loosely roll up around rolling pin. Unroll over 9-in. deep-dish pie plate. Press dough over bottom and sides of pie plate. Don’t prick. Trim pastry, leaving a 1/4-in. overhang. Roll out remaining pastry disc into an 11-in. circle.
  • Spread filling evenly into pie crust. Moisten edge of bottom crust with water. Roll top crust around rolling pin, then unroll over filling. Trim edges, leaving 1-in. overhang.
  • Fold top edge under bottom edge. Crimp edges together using your index finger and thumb. Or press around edges using the tines of a fork.
  • Lightly brush top crust with egg. Cut small slits or a round hole in top crust for steam to escape. Sprinkle with sugar. Place pie on a baking sheet.
  • Bake on bottom rack for 15 min. Reduce temperature to 350F. Continue baking until bottom and top crusts are golden and fruit is bubbling, 45 to 60 min

EASY ROLLING

Let chilled pie dough stand at room temperature for a few minutes before rolling out. This will help prevent tears in the pastry.

PERFECT TEXTURE

We worked hard to get this fruit filling just right – not too runny or too thick. We even made versions with different amounts of tapioca and asked our co-workers to pick their favourites. And the last key to a luscious texture? Waiting for the pie to cool before digging in!

NUTRITION

Calories 505
Protein 5 g
Carbohydrates 76 g
Fat 21 g
Fibre 4 g
Sodium 135 mg

Vij Family’s Chicken Curry

BT Calgary | posted Monday, May 11th, 2015

Vij Family’s Chicken Curry
(From Vikram Vij’s Elegant & Inspired Indian Cuisine by Vikram Vij & Meeru Dhalwala)

Serves 6

Wine Selection: A Spanish Tempranillo with good fruit and balanced tannins is a great pairing.

Ingredients:

• ½ cup canola oil
• 2 cups finely chopped onions (2 large)
• 3 inch stick of cinnamon
• 3 Tbsp finely chopped garlic
• 2 Tbsp chopped ginger
• 2 cups chopped tomatoes (2 large)
• 1 Tbsp salt
• ½ tsp ground black pepper
• 1 tsp turmeric
• 1 Tbsp ground cumin
• 1 Tbsp ground coriander
• 1 Tbsp garam masala
• ½ tsp ground cayenne pepper
• 3 lbs chicken thighs, bone in
• 1 cup sour cream, stirred
• 2 cups water
• ½ cup chopped cilantro (including stems)

Preparation:

  1. In a large pan, heat oil on medium heat for 1 minute. Add onions and cinnamon, and sauté for another 4 minutes.
  2. Add ginger, tomatoes, salt, black pepper, turmeric, cumin, coriander, garam masala and cayenne.
  3. Cook this masala for 5 minutes, or until the oil separates from the masala.
  4. Remove and discard skin from the chicken thighs.
  5. Wash thighs and add to the masala. Stir well.
  6. Cook chicken thighs for 10 minutes, until the chicken looks cooked on the outside.
  7. Add sour cream and water and stir well. Increase the heat to medium-high.
  8. When curry starts to boil, reduce the heat to medium, cover and cook for 15 minutes, stirring 2 or 3 times, until chicken is completely cooked.
  9. Poke the thighs with a knife. If the meat is still pink, cook for 5 more minutes.
  10. Remove and discard the cinnamon stick. Cool curry for at least half an hour.
  11. Transfer cooled chicken to a mixing bowl.
  12. Wearing latex gloves, peel chicken meat off the bones.
  13. Discard bones and stir chicken back into the curry.
  14. Just before serving, heat curry on medium heat until it starts to boil lightly.
  15. Stir in cilantro.

 

To Serve: Dived curry evenly among six bowls. Serve with naan or rice.

 

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Vikram’s Boneless Goat Curry

BT Calgary | posted Monday, May 11th, 2015

Courtesy Vikram Vij

 

STEWED GOAT

• ½ cup ghee or butter
• 1 tsp salt
• 6 lbs goat meat, bone-in, cut in 1 ½ -to 2-inch dice
• 1 cup of water

MASALA

• ½ cup of cooking oil
• 1 tbsp + 1 tsp cumin seeds
• 3-inch cinnamon stick
• 5 black cardamom pods, lightly pounded (Optional)
• 10 cloves
• 1 lb red onions, thinly sliced
• 3 tbsp chopped garlic (9 medium cloves)
• 2 tbsp finely chopped ginger
• 3 cups pureed tomatoes (6 medium)
• 1 tsp black pepper
• 2 tbsp ground cumin
• 2 tbsp garam masala
• 1 ½ tsp salt
• 1 tbsp paprika (optional)
• 1 tsp turmeric
• 1 ½ tsp ground cayenne pepper (optional)
• 1 cup plain yogurt (minimum 2% milk fat), stirred
• 6 cups water

STEWED GOAT:

  1. In a large pot on medium-high heat, combine ghee (or butter), salt, goat meat and water.
  2. Stir regularly for 10 to 15 minutes, or until meat is browned and begins to release its juices.
  3. Cover and reduce the heat to low, then cook for 1 ¼ hours, stirring every 15 minutes.
  4. The goat meat and bones will release water and should not stick to the bottom of the pan.
  5. If the meat is sticking, add ½ to 1 cup of water.
  6. While the goat meat is stewing, make the masala in a separate pan.

MASALA:

  1. In a large pot, heat oil on medium-high for 1 minute.
  2. Add cumin seeds, cloves, cinnamon and black cardamom, stir and allow cumin seeds to sizzle for 30 seconds.
  3. Stir in onion and sauté for 7 to 8 minutes, or until crispy brown on the edges.
    Add garlic and sauté for 2 minutes, or until browned.
  4. Stir in ginger, tomatoes, black pepper, ground cumin, garam masala, turmeric, salt, paprika and cayenne.
  5. Reduce the heat to medium, cover and cook for 3 minutes.
  6. Place yogurt in a small bowl.
  7. To prevent curdling, spoon 2 to 3 tbsp of the hot masala into the yogurt.
  8. Stir well, then pour the yogurt mixture into the pot of masala.
  9. Sauté masala for another 2 minutes, then stir in water, increase the heat to high and bring to a boil.
  10. Cover, reduce the heat to low and simmer for 10 minutes.
  11. Turn off the heat.

FINISH CURRY:

  1. After goat has stewed for 1 ¼ hours, remove a piece from the pot, allow it cool for a minute and pull some meat off the bone.
  2. If it pulls off easily and is tender remove the pot from the heat.
  3. If not, cook the goat meat for another 15 minutes.
  4. Once goat neat is cooked, turn off the heat and allow to cool for 20 to 30 minutes.
  5. Set the pot of cooled goat meat beside the pot of curry.
  6. Wearing plastic gloves, pull the goat meat off the bones.
  7. Discard the bones and return the goat meat to the pot of curry.
  8. Just before serving, heat goat curry on medium-high and bring it to a boil.
  9. Stir and reduce the heat to medium, cover and simmer for 10 minutes.
  10. Serve immediately.
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Noble Waffles

BT Calgary | posted Wednesday, May 6th, 2015

waffles_1

Mom’s Best Meals: Noble Waffles

Courtesy Chef Michael Noble of thenashyyc.com and notabletherestaurant.ca and adapted from Five Roses cookbook.

 

Ingredients:

  • 2              Cups       flour ~ all purpose
  • 3              Tsp        baking powder
  • 1              Tsp        salt
  • 3              Tsp       sugar
  • 2              Cups       milk
  • 3              pc         egg yolk
  • 5              Tbsp       vegetable oil
  • 3              pc         egg white

 

Method:

  1. Place all dry ingredients from the first section into a large mixing bowl, stir to combine.
  2. In a separate bowl place all wet ingredients from the second section of the recipe.
  3. Using a hand whisk combine all of the wet ingredients.
  4. Form a well in the centre of the dry ingredients, pour the wet ingredients into the well. Stir the ingredients together from the inside out only until a batter is formed. Set aside for 5 minutes while you whisk the egg whites.
  5. Whip the egg whites until soft peaks form.
  6. Fold the whipped egg whites into the batter, leave a few pieces of the whipped whites visible, don’t overmix at this point as air will escape and the waffles will be heavy.
  7. Preheat a waffle iron.
  8. Place a spoonful of the batter on the iron and close.
  9. Cook the waffle until the steam stops rising, or until desired doneness is achieved.
  10. Eat the waffle immediately when it is light, crispy and fluffy.

 

Enjoy!

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Astounding eggs benedict

Chatelaine | posted Tuesday, May 5th, 2015

Eggs-Benedict-Feature

Classic hollandaise is made with lots of butter, but we traded it for Greek yogurt with amazing results. And our favourite fast-food hash browns are usually deep fried, but we baked them instead and, wow, are they good!

PREP 25 MIN | TOTAL 25 MIN | MAKES 4 SERVINGS

INGREDIENTS

2 egg yolks
1/2 cup 2% Greek yogurt
1 tbsp unsalted butter, melted
1/2 tsp Dijon mustard
1/2 tsp lemon zest
1/4 tsp salt

EGGS BENNY

2
 whole-wheat English muffins
1 tbsp white vinegar
4 eggs
130-g pkg smoked salmon
1 cup baby spinach
1 tbsp finely chopped chives

INSTRUCTIONS

  •  FILL a wide pot 2 in. deep with water and bring to a simmer. Whisk yolks with yogurt, butter, Dijon, zest and salt in a medium heatproof bowl and place over water. Cook, whisking constantly, until mixture thickens and yolks are cooked, 7 min. Remove bowl from heat. Toast muffins.
  •  ADD vinegar to simmering water. Crack an egg into a small dish, then slip into water. Repeat with remaining eggs. Adjust heat so water gently simmers. Cook, uncovered, until whites are set and yolks are done as you like, 3 to 6 min. It’s best if yolks are runny.
  •  PLACE a muffin half on each plate. Top with spinach, then smoked salmon. Using a slotted spoon, remove poached eggs. Dab whites with paper towel to absorb water, then place an egg on each muffin. Whisk yogurt sauce and spoon overtop. Season with fresh pepper and sprinkle with chives.
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