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Green Apple & Almond Stuffing

BT Calgary | posted Monday, Oct 2nd, 2017

The green apple and almonds in this stuffing add extra fiber, protein and vitamin C in addition to fantastic flavor and texture. It works well alongside any white meat.

 — Coutrtesy Teresa Toth —


  • 8 slices of whole wheat or grainy bread, cut into 1-inch pieces
  • 1/4 cup butter
  • 2 cups onion, diced
  • 2 cups celery, diced
  • 2 cups Granny Smith apples, diced
  • 1/2 cup sliced almonds
  • 1 teaspoon dried oregano
  • 1 tablespoon dried poultry seasoning
  • 1 cup chicken stock
  • Salt & Pepper to taste


  1. Preheat the oven to 300 degrees. Place the bread cubes on a baking sheet and bake them in the oven for 5 minutes. Stir and place back into the oven for another five minutes until toasted on both sides.
  2. In a large pan, melt the butter and add the onion, celery, apples, almonds, seasonings and salt & pepper. Saute until the veggies are soft and the almonds are toasted. Approx 10 minutes.
  3. When complete, add the bread to the pot with the veggies and stir. Add chicken stock, a little at a time until the mixture is moistened.

Serve warm on the side of your turkey or stuff into the bird and cook as usual.

— Enjoy! —

Butter Chicken with Rutabaga

BT Calgary | posted Thursday, Sep 28th, 2017

Courtesy Chef Lynn Crawford


Parsnip Chips

  • 8 cups (2 L) vegetable oil
  • 1 pound (450 g) parsnips
  • Kosher salt and cracked black pepper

Chicken and Marinade

  • 1 cup (250 mL) plain Greek yogurt 3 tablespoons (45 mL) unsalted butter, melted
  • 1 tablespoon (15 mL) lemon juice
  • 1 tablespoon (15 mL) grated peeled fresh ginger
  • 2 teaspoons (10 mL) minced garlic
  • 1 tablespoon (15 mL) chili powder
  • 1 tablespoon (15 mL) garam masala
  • ½ teaspoon (2 mL) kosher salt
  • 1½ pounds (675 g) boneless, skinless chicken breasts, cut into 1-inch (2.5 cm) cubes


  • 1 tablespoon (15 mL) unsalted butter
  • 1 tablespoon (15 mL) canola oil
  • 2 tablespoons (30 mL) garam masala
  • 1 tablespoon (15 mL) minced garlic
  • 1 tablespoon (15 mL) grated peeled fresh ginger
  • 1 tablespoon (15 mL) seeded and minced hot green chili
  • 1 tablespoon (15 mL) lemon juice
  • 2 cups (500 mL) diced rutabaga
  • 1 can (28 ounces/796 mL) crushed tomatoes
  • 3 tablespoons (45 mL) honey
  • 1 tablespoon (15 mL) chili powder
  • 2 teaspoons (10 mL) dried crumbled fenugreek leaves
  • 1 cup (250 mL) heavy (35%) cream Kosher salt and cracked black pepper 6 cups (1.5 L) hot basmati rice, for serving
  • Chopped cilantro, for garnish


Make the Parsnip Chips

1. Heat vegetable oil in a large pot over high heat to 375°F (190°C). Set a wire rack inside a baking sheet. While oil heats, lay a parsnip flat on a cutting board, and using a vegetable peeler, peel off 4 to 5 wide noodle- shaped strips. Rotate parsnip 90 degrees and repeat. Continue to rotate until you can no longer peel any strips. Repeat with remaining parsnips.

2. Gently add a small handful of parsnips to the oil, stirring gently, and fry until lightly browned and crisp, 1 to 1½ minutes. Remove crisps from oil using a spider or slotted spoon; hold over the pot and allow to drain for 30 seconds. Transfer to wire rack and sprinkle with salt and pepper. Repeat with remaining parsnips, heating oil to 375°F (190°C) between batches. Once completely cooled, you can store the chips in an airtight container for up to 3 days.

Marinate and Bake the Chicken

3. In a large bowl, stir together yogurt, butter, lemon juice, ginger, garlic,  chili powder, garam masala and salt until combined. Add chicken and toss to coat. Cover and refrigerate for 2 hours

4. Preheat oven to 400°F (200°C). Line a baking sheet with foil and coat lightly with lightly with cooking spray.

5. Spread marinated chicken in a single layer on baking sheet and bake until cooked through, about 20 minutes.

Make the Sauce

6. While chicken is baking, in a large sauce pan over medium heat, melt butter. Add oil and garam masala and stir-fry 1 minute. Add garlic, ginger, green chili, lemon juice and rutabaga and cook for 5 minutes, stirring occasionally.

7. Stir in crushed tomatoes, honey, chili powder and fenugreek. Bring to a boil, then reduce heat to low. Stir in cream, cover and simmer until rutabaga is tender, about 45 minutes, stirring occasionally.

8. Fold cooked chicken and any accumulated juices into sauce and cook until chicken is thoroughly heated, about 15 minutes, stirring occasionally. Season to taste with salt and pepper.

9. To serve, ladle chicken over basmati rice. Garnish with cilantro and Parsnip Chips and serve immediately.

— Serves 4 to 6 —

Pear Fritters with Cinnamon Sugar

BT Calgary | posted Thursday, Sep 28th, 2017

Courtesy Chef Lynn Crawford


  • 1 large egg
  • 1½ cups (375 mL) all-purpose flour
  • ¾ cup (175 mL) granulated sugar, divided
  • 1 teaspoon (5 mL) baking powder
  • ¾ cup (175 mLpresssed sweet pear cider
  • ½ teaspoon (2 mL) cinnamon Vegetable oil, for deep-frying
  • 2 Bartlett pears, cored and cut length- wise into ½-inch (1 cm) slices


1. In a deep bowl, whisk egg. Add flour, ¼ cup (60 mL) sugar, baking powder and cider and cider and whisk until blended.

2. In a small bowl, stir together remaining ½ cup (125 mL) sugar cinnamon until blended.

3. Half fill a small saucepan with oil and heat to 375°F (190°C). Working in batches, lightly dip pears into batter, place in hot oil and fry until crispy and golden, about 3 minutes per side. Transfer fritters to paper towel and sprinkle with cinnamon-sugar mixture. Serve immediately.

— Serves 4 —


Pear and Blue Cheese Salad with Tamarind Vinaigrette

BT Calgary | posted Thursday, Sep 28th, 2017

Courtesy Chef Lynn Crawford


Tamarind Vinaigrette

  • ½ cup (125 mL) pressed sweet pear cider
  • ½ cup (125 mL) olive oil
  • 2 tablespoons (30 mL) walnut oil
  • 2 tablespoons (30 mL) tamarind paste
  • 2 tablespoons (30 mL) honey
  • Kosher salt and cracked black pepper

Pear and Blue Cheese Salad

  • 1 tablespoon (15 mL) olive oil
  • 1 tablespoon (15 mL) unsalted butter 2 large red Anjou pears, halved lengthwise, cored and cut into ¼-inch (5 mm) slices 4 cups (1 L) frisée leaves
  • ½ cup (125 mL) mixed seedless grapes
  • ¼ cup (60 mL) toasted walnut halves
  • ½ cup (125 mL) crumbled blue cheese


Make the Tamarind Vinaigrette

  • In a small bowl, whisk together cider, olive and walnut oils, tamarind paste and honey until blended. Season to taste with salt and pepper. Set aside.

Prepare the Pear and Blue Cheese Salad

  • In a small skillet over medium heat, heat olive oil and butter. Add pear slices and cook until golden on both sides. Remove from heat.
  • Place frisée, grapes and walnuts in a large bowl and toss with ¹∕³ cup (75 mL) Tamarind Vinaigrette. Season well with salt and pepper.
  • Divide salad onto plates and top each with pear wedges. Garnish with blue cheese and serve.

— Serves 4 —


Parsnip Cake with Cream Cheese Frosting

BT Calgary | posted Thursday, Sep 28th, 2017

Courtesy Chef Lynn Crawford


Parsnip Cake

  • 2 cups (500 mL) all-purpose flour
  • 2 teaspoons (10 mL) baking powder
  • 2 teaspoons (10 mL) baking soda
  • 2 teaspoons (10 mL) cinnamon
  • 1 teaspoon (5 mL) kosher salt
  • ½ teaspoon (2 mL) freshly grated nutmeg
  • 3 cups (750 mL) grated peeled parsnips
  • 1 cup (250 mL) sweetened flaked coconut
  • 2 packages (8 ounces/225 g each) cream cheese, at room tempera- ture
  • ½ cup (125 mL) unsalted butter, at room temperature
  • 2 cups (500 mL) icing sugar, sifted 1 tablespoon (15 mL) lemon juice

To Finish

  • ½ cup (125 mL) toasted sweetened flaked coconut


Make the Parsnip Cake

1. Preheat oven to 350°F (180°C). Butter two 9-inch (23 cm) round cake pans, line each with a circle of buttered parchment paper and lightly dust with flour.

2. In a large bowl, sift together flour, baking powder, baking soda, cinnamon, salt and nutmeg. In a large bowl, sift together flour, baking powder, baking soda, cinnamon, salt and nutmeg. In another bowl, stir together parsnips, coconut, walnuts and raisins.

3. In a stand mixer fitted with the paddle attachment, beat together sugar  and oil on low speed until blended. Increase speed to medium and add eggs 1 at a time, beating well after each addition.

4. On low speed, add flour mixture and mix just until blended. Fold in parsnip mixture by hand just until combined.

5. Divide batter between prepared pans. Tap pans on work surface several times to level batter. Bake cakes until a toothpick inserted into the centre comes out clean, about 50 minutes. Transfer pans to a wire rack and let cool for 15 minutes. Run a sharp knife around the edge of each cake to loosen it, then invert cakes onto racks. Peel off parchment and let cakes cool completely before frosting.

Make the Cream Cheese Frosting

6. While cakes are baking, start the frosting. In a stand mixer fitted with the paddle attachment, beat cream cheese on medium speed until smooth. Add butter and beat until blended. Add icing sugar and lemon juice and beat  until fluffy, about 3 minutes.

Assemble the Cake

7. With a long serrated knife, halve cooled cakes horizontally to make 4 layers.

8. Place 1 cake layer cut side up on a cake plate. Using an offset spatula, spread a quarter of the Cream Cheese Frosting over top, spreading right to the edge. Carefully set the second cake layer smooth side up on top and spread with a quarter more Cream Cheese Frosting. Repeat with remaining 2 layers.

9. Sprinkle top with coconut and refrigerate cake for at least 1 hour. For optimal flavour, let cake rest at room temperature for 30 minutes before serving.

— Serves 12 —

Jerk Shrimp Tostadas with Minted Melon Salsa

BT Calgary | posted Thursday, Sep 28th, 2017

Courtesy Chef Lynn Crawford


  • 1 pound (450 g) large shrimp (size 21–25), peeled and deveined

Jerk Seasoning

  • 1 bunch green onions, trimmed and coarsely chopped or 2 Scotch bonnet peppers
  • 2 tablespoons (30 mL) chopped thyme
  • 2 teaspoons (10 mL) ground allspice
  • 2 teaspoons (10 mL) cinnamon
  • 1 teaspoon (5 mL) nutmeg
  • 1 tablespoon (15 mL) dark brown sugar 2 teaspoons (10 mL) kosher salt
  • 2 teaspoons (10 mL) black pepper
  • ¼ cup (60 mL) white vinegar
  • 2 tablespoons (30 mL) olive oil, plus extra for brushing shrimp

Minted Melon Salsa

  • 2 cups (500 mL) diced honeydew melon
  • 1 teaspoon (5 mL) finely chopped mint 1 teaspoon (5 mL) minced jalapeño
  • pepper
  • 2 tablespoons (30 mL) lime juice
  • 1 tablespoon (15 mL) honey

To Serve

  • 4 crispy corn tostadas
  • 1 cup (250 mL) shredded Little Gem lettuce
  • Cilantro leaves Lime wedges
  • Chipotle Aïoli


Make the Jerk Seasoning

  • In a blender, combine green onions, peppers, thyme, allspice, cinnamon, nutmeg, brown sugar, salt, black pepper, vinegar and oil. Process until blended. This seasoning can be refrigerated in an airtight container for up to 5 days.

Make the Minted Melon Salsa

  • In a medium bowl, gently toss together melon, mint, jalapeño, lime juice and honey until combined. Cover and refrigerate until ready to serve.

Prepare the Shrimp

  • Place shrimp in a bowl and toss with ½ cup (125 mL) Jerk Seasoning until fully coated. Allow to marinate for 30 minutes at room temperature.
  • Preheat and prepare the grill for direct cooking over medium heat.
  • Lightly brush the shrimp with oil and then season them with more of the Jerk Seasoning. Brush the cooking grates clean. Grill the shrimp over direct high heat, with the lid closed as much as possible, until slightly firm on the surface and opaque in the centre, 2 to 4 minutes, turning once. Remove from the grill and set aside.

Assemble the Tostadas

  • Place a tostada on each plate, top with lettuce, shrimp and Minted Melon Salsa. Serve immediately garnished with cilantro leaves, lime wedges and a dollop of chipotle aïoli.

— Serves 4 —

Healthy Homemade Pet Treats

BT Calgary | posted Thursday, May 25th, 2017

Courtesy Kali’s Wish

— Sweet Potato & Carrot Leather Strips —


  • 1 cooked large sweet potato , skin removed
  • 1 carrot raw grated
  • 1 tbsp Chinook Honey
  • 2 tbsp apple juice
  • 1 tsp canola oil


  1. Blend sweet potatoes until smooth, remove and transfer to mixing bowl, add raw grated carrots and honey, canola oil, apple juice mix.
  2. Spread thinly and as evenly as possible on covered dehydrator trays. Approx 1/8 thickness.
  3. Dehydrate at 135 for approx 8-10 hours (flip over about about ½ way).
  4. When dry, break into pieces.

— Squash Bites —


  • 1 cup roasted squash, seeds removed
  • 1 cup gluten free rolled oats
  • 1 tbsp canola oil
  • ¼ cup ground flax seed



  1. Mix ingredients together, then drop on a baking sheet in tablespoon sized pieces.
  2. Bake them in oven at 350F for 10 minutes



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Lemon Posset with Cinnamon & Bay Leaf

BT Calgary | posted Tuesday, May 16th, 2017


— Courtesy Renée Kohlman — 


  • 3/4 cup granulated sugar
  • 3/4 cup lemon juice (about 3-4 lemons)
  • 1 Tbsp grated lemon zest
  • 1-inch piece fresh ginger, peeled
  • 1 bay leaf
  • 1 cinnamon stick
  • 2 whole cloves
  • 2 1/4 cups whipping cream
  • 1 cup assorted fresh berries, for garnish


  1. In a medium saucepan, stir together the sugar, lemon juice, lemon zest, ginger, bay leaf, cinnamon stick and cloves.
  2. Bring the mixture to a simmer over medium-high heat. Once the sugar has dissolved, turn down the heat to low and let the mixture steep for 10 minutes.  This will infuse the aromatics.
  3. Remove this lemon syrup from the heat and pour it through a fine mesh strainer into a large bowl. Discard the bay leaf, cinnamon stick and cloves.
  4. Place the whipping cream in a medium saucepan over medium-high heat and bring it just to a simmer. Turn down the heat to low and let it cook for 5 minutes, stirring regularly so it doesn’t scald.
  5. Remove the cream from the heat and use a spoon to stir it into the lemon syrup until a custard-like consistency is achieved.
  6. Pour the custard into ramekins or cups (choose the size that works best for your guests), let them sit for 30 minutes at room temperature and then cover
    them with plastic wrap and refrigerate for at least 4 hours before serving.
  7. Garnish with fresh berries.

The lemon possets can be covered with plastic wrap and refrigerated for up to 5 days.

— Enjoy! —

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