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Sardine Squirrels Dog Treats

BT Calgary | posted Thursday, Oct 9th, 2014

Making a delicious treat for your family includes your pets too! This simple dough made with pureed sardines can be cut into any shape you like – but if you can find a squirrel cookie cutter, all the better. Chickpea flour can be found at most health food stores; if you like, substitute more whole wheat, oat or barley flour.

Makes about 1½ dozen treats. Store extras in the fridge, or freeze.


  • 1 can sardines, undrained
  • ½ cup (125 mL) chickpea flour
  • ½ cup (125 mL) whole wheat, oat or barley flour, plus extra for rolling
  • 1 large egg


  1. Preheat the oven to 350˚F.
  2. In the bowl of a food processor, pulse the sardines, flours and egg until the dough comes together and forms a ball. (If it’s too wet and sticky, add more flour until it does.)
  3. On a lightly floured surface, roll or pat the dough out about ¼-inch thick and cut into any shape you like.
  4. Place on a parchment-lined sheet and bake for 20-30 minutes, until pale golden and firm.
  5. If you like, turn the oven off and leave them inside to harden as they cool.



Courtesy Julie Van Rosendaal, dinnerwithjulie.com


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Peanut Butter Doggie Biscotti

BT Calgary | posted Thursday, Oct 9th, 2014

Even your pets need a little change up in their menus every once in awhile! This treat: In addition to protein and fibre, peanuts and peanut butter also contain biotin, which is important for the metabolism of nutrients and maintenance of skin, fur, and nails. And it’s tasty, too.

Makes about 2 dozen biscotti. Store in a covered container.


  • 3 cups (750 mL) whole wheat flour
  • ½ cup (125 mL) wheat germ or oat bran
  • 1 tsp. (5 mL) baking powder
  • 1 cup (250 mL) water
  • 1 large egg
  • 2 Tbsp. (30 mL) skim milk powder (optional)
  • 2 Tbsp. (30 mL) canola oil
  • 2 Tbsp. (30 mL) honey
  • ¾ cup (185 mL) peanut butter
  • ½ cup (125 mL) chopped peanuts (optional)


  1. Preheat the oven to 350˚F.
  2. In a large bowl, combine the flour, wheat germ and baking powder. In a medium bowl, stir together the water, egg, powdered milk (if using), oil and honey. Add to the flour mixture along with the peanut butter and peanuts (if using) and stir until the dough comes together.
  3. Shape the dough into a log that’s about a foot long, place on a parchment-lined baking sheet and flatten until it’s 4-6 inches wide. If you like, brush the top with a little beaten egg to give it a shiny finish.
  4. Bake for about 30 minutes, until firm. Reduce the oven temperature to 250˚F. Cool the log and cut it on a slight diagonal into ½-inch thick slices using a sharp, serrated knife. Place the biscotti upright on the baking sheet, keeping them spaced about a half inch apart, and put them back into the oven for another hour.

Courtesy Julie Van Rosedaal, dinnerwithjulie.com

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DIY pumpkin spice latte

Cityline | posted Tuesday, Oct 7th, 2014


It’s so easy to make your own latte that you can have your guests pouring their own drinks at your next dinner party! Shoana Jensen shows us just how easy it is to do it yourself.

DIY pumpkin spice latte

Ingredients for the syrup:
  • 2 cups granulated sugar
  • 2-3 cinnamon sticks
  • 2 teaspoons pumpkin pie spice
  • 1/4 cup canned pure pumpkin


In a saucepan over medium heat, bring the sugar and water to a simmer and stir, until the sugar dissolves.

Add the rest of the ingredients (cinnamon sticks, pumpkin pie spice and pumpkin) and stir to incorporate.

Simmer for about 5 minutes.

Use right away, adding about an ounce of syrup to steamed milk and espresso, or cool and store in an airtight container for up to 1 month.

Tip: Consider adding whipped cream and a little sprinkle of raw sugar or pumpkin spice to the top of your latte to make it extra special!

Courtesy Shoana Jensen

Beef Chili (TP)

BT Calgary | posted Tuesday, Oct 7th, 2014

Prep 15 min

Total 35 min

Serves 6.


  • 1 tbsp canola oil
  • 3 garlic cloves, minced
  • 1 large onion, coarsely chopped
  • 227-g pkg PC® Cremini Sliced Mushrooms
  • 500 g PC® Free From™ Lean Ground Beef
  • 2 tbsp chili powder
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/4 tsp cayenne (optional)
  • 511-mL jar PC® black label San Marzano Whole Tomatoes
  • 2 orange peppers, finely chopped
  • 540 mL can PC® Blue Menu™ Six Bean Medley, drained and rinsed
  • ½ cup sour cream
  • 1/2 cup grated PC® Aged 2 Years Canadian White Cheddar Cheese (optional)
  • ¼ cup chopped chives (optional)



  1. HEAT a large pot over medium. Add oil, then garlic, onion and PC® Cremini Sliced Mushrooms.
  2. Cook until onion and mushrooms start to soften, about 3 min. Crumble in PC® Free From™ Lean Ground Beef.
  3. Stir in chili powder, tomato paste, dried oregano, salt and cayenne.
  4. Using a fork, stir frequently to break up meat. Cook 3 to 5 min.
  5. ADD PC® black label San Marzano Whole Tomatoes and break them up into small pieces with a wooden spoon.
  6. Stir in peppers. Reduce heat to medium-low.
  7. Simmer, covered, until peppers are tender, 10 min.
  8. Stir in PC® Blue Menu™ Six Bean Medley until warmed through, 2 more min.
  9. Spoon chili into bowls. TOP with sour cream, PC® Aged 2 Years Canadian White Cheddar Cheese and chives.

Courtesy President’s Choice

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Steak and Arugula Sliders (CHE)

BT Calgary | posted Tuesday, Oct 7th, 2014

Prep 10 min

Total 25 min

Serves 12.



  • 400-g PC® Certified Angus Boneless Rib Steak, at room temperature
  • 2 tsp olive oil
  • 2 tsp PC® black label Harissa Spice Blend
  • 12 PC® Mini Ciabatta Burger Buns, toasted
  • 2 tbsp PC® Dijon Prepared Mustard
  • 1 cup packed baby arugula



  1. HEAT a large non-stick frying pan over medium-high.
  2. Add oil, then PC® Certified Angus Boneless Rib Steaks.
  3. Reduce heat to medium. Cook 3 to 4 min per side for medium-rare.
  4. Transfer steak to plate sprinkle both sides with PC® black label Harissa Spice Blend.
  5. Let stand, covered with foil, 5 min.
  6. Cut into very thin slices.
  7. Drizzle any pan juices over steaks.
  8. SPREAD bottom of PC® Mini Ciabatta Burger Buns with PC® Dijon Prepared Mustard, then layer with arugula.Top with steak. Sandwich with top bun.

Courtesy President’s Choice

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Ahi Tuna Tostada

BT Calgary | posted Monday, Oct 6th, 2014



  • 4 oz Sushi grade Ahi Tuna
  • 1 Lime
  • 1 oz Olive oil
  • 1 Avocado
  • 1 Mango
  • 1 bunch cilantro
  • 1 white onion
  • 1 package of corn tostadas
  • 1 serrano chili
  • Salt to taste
  • Pepper to taste


  1. With a razor sharp knife, dice tuna into 0.5 inch chunks and place in a separate bowl. Add salt, pepper, olive oil and a squeeze of lime and allow it to marinate in the refrigerator while you prepare the salsa
  2. Dice the mango, avocado and white onion into small pieces and place in a bowl. Add a little finely diced serrano chili and season with salt and pepper. Lastly add in finely chopped cilantro and toss together.
  3. Remove the tuna mix from the fridge
  4. Place tuna mixture onto tostada and top with salsa and some fresh sprigs of cilantro.


Makes about 4 tostadas

20 Minute Meal: Rotisserie Chicken Salad

BT Calgary | posted Monday, Sep 29th, 2014

Rotisserie / Roasted Chicken Salad with Warm Pear & Grainy Mustard Vinaigrette

Rotisserie / Roasted Chicken Salad with Warm Pear & Grainy Mustard Vinaigrette



  • 1 store bought rotisserie chicken (or chicken leftovers if available)
  • 1/4 cup toasted almonds
  • 1/2 head butter leaf lettuce
  • I head baby romaine lettuce
  • I/2 bulb chopped fennel
  • Freshly shaved Parmesan. About (20gm)
  • Sliced chives for garnish


  • 1 under ripe Bartlett pear
  • 1/2 cup red wine vinegar
  • 4 tbsp water
  • 2 tbsp maple syrup
  • 1 tbsp grainy Dijon mustard
  • 1/2 cup extra virgin olive oil
  • Salt and pepper


  1. Pull chicken apart into bite size pieces and put all salad ingredients together in a bowl.
  2. In a hot sauté pan, quickly caramelize the diced pear in 1 tablespoon olive oil.
  3. Deglaze pan with water and red wine vinegar.
  4. Add the mustard and maple syrup.
  5. Reduce to a simmer and cook one or two minutes until reduced by half.
  6. Swirl in olive and season to taste.
  7. Let stand and keep warm.
  8. Whisk the vinaigrette together again just before pouring over the salad.


Courtesy Grant Parry, Executive Chef at Bocce.


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Asian-style sheet pan chicken

Cityline | posted Monday, Sep 22nd, 2014


Try this Asian-inspired chicken with rice by Chef Ricardo — a perfect weeknight dinner with great leftovers for tomorrow’s lunch!

Asian-style sheet pan chicken

Serves: 6

Ingredients for rice:

  • 4 cups chicken broth
  • 2 cups parboiled rice

Ingredients for chicken:

  • 6 skinless and boneless chicken thighs
  • 2 cups shredded green cabbage
  • 1 onion, thinly sliced
  • 1 red bell pepper, cut into strips
  • 1 broccoli, cut into large florets
  • ¼ lb snow peas, trimmed and halved
  • 3 tbsp olive oil
  • 1/3 cup hoisin sauce
  • ½ tsp Tabasco sauce
  • Salt and pepper
  • Sambal oelek


To cook the rice, bring the chicken broth to a boil in a saucepan then add the rice. Cover, reduce the heat and simmer for about 18 minutes or until the liquid has been absorbed.

Remove from the heat. Stir and let rest covered for 3 to 5 minutes, until the rice is tender.

For the chicken, preheat the oven’s broiler with the rack in the highest position.

Place the chicken opened flat on one half of a baking sheet.

Place the vegetables on the other half. Drizzle the oil over the vegetables and toss lightly, then season with salt and pepper.

Broil for about 15 minutes or until the chicken and vegetables are cooked. Remove from the oven.

Cut the meat into thin strips. Combine the chicken and vegetables with the hoisin sauce and sambal oelek. Serve with the rice.

Optional: If desired, keep 1 ½ cups of the rice and 1 ½ cups of the chicken for Leftover Chicken Fried Rice.

Courtesy Ricardo Larrivee

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