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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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Recipe Remix: Coq au Vin

BT Calgary | posted Wednesday, May 3rd, 2017

This recipe uses leftover chicken to make a delicious Coq au Vin which comes together in a fraction of the time it would take to cook the original recipe.


Click for video

— Courtesy Theresa Toth — 


  • 1 whole barbecued/baked chicken or 2 cooked chicken thighs, 2 legs, 2 breasts (or any combination of them)
  • 1 cup raw bacon, chopped
  • 1 cup onion, diced
  • 1 tablespoon olive oil
  • 2 cups cremini mushrooms, halved
  • 3 garlic cloves, minced
  • 1 tablespoon flour
  • 1/4 cup cognac
  • 2 cups red wine
  • 1/2 cup chicken stock
  • 2 teaspoons tomato paste
  • Salt & Pepper to taste
  • 5 sprigs fresh thyme
  • 1 sprig fresh rosemary


  1. Remove any skin from the chicken and set the meat aside.
  2. In a large pot, heat the bacon, onions, mushrooms and olive oil over medium heat. Cook for 5 minutes or until the bacon is crispy, mushrooms nicely browned and the onions are translucent.
  3. Add the garlic and flour and cook for 1-2 minutes.
  4. Add the cognac & red wine to deglaze the pan (there should be lots of bits stuck to the bottom of the pot) then add the chicken stock, tomato paste, salt & pepper, thyme and rosemary and bring to a boil.
  5. Turn the heat down to low and simmer for 5-10 minutes until thickened.
  6. Discard the thyme and rosemary.
  7. Serve on its own or alongside potatoes and other veg.

— Enjoy! —

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Irish Soda Bread

BT Calgary | posted Thursday, Mar 16th, 2017

Irish soda bread is essentially a giant scone you can serve in wedges; it’s just as versatile – you can add dried fruit of all kinds, nuts, finely chopped apple or even chocolate, or skip the sugar and make a savoury loaf with grated cheese and fresh or dried herbs.


Serves 8 – 10

— Courtesy Julie Van Rosendaal — 


  • 4 cups all-purpose flour (or half all-purpose, half whole wheat)
  • 2-4 Tbsp. sugar
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1/4 cup butter, grated or cut into bits
  • 1 cup currants or raisins
  • 1 3/4 cups buttermilk
  • 1 large egg


  1. Preheat the oven to 400F.
  2. In a large bowl, stir together the flour, sugar, baking soda and salt. Add the butter and blend it in with a pastry cutter, fork or your fingertips until it’s kind of rubbly, as if you were making pastry. Add the currants or raisins and toss to combine.
  3. In a small bowl (or glass measuring cup), stir together the buttermilk and egg with a fork. Add to the flour mixture and stir until you have a sticky dough; turn out onto a floured countertop and knead once or twice, then shape into a rough ball and place on a parchment-lined sheet or in a cast-iron skillet. Cut an X on the top with a sharp knife.
  4. Bake for 45 minutes to an hour, until deep golden, springy to the touch, and the bottom of the loaf sounds hollow when tapped. (If it’s getting too dark, cover the loaf with a piece of foil while it’s in the oven.)
  5. Cool on a wire rack, then cut into wedges to serve while it’s still warm.

— Enjoy! —

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Sweet Corn Pancakes with Tomato Aioli Topping

BT Calgary | posted Monday, Mar 13th, 2017

— Courtesy Theresa Toth — 



  • 2 cups peaches & cream corn kernels
  • 1/2 cup fresh herbs such as cilantro or basil, chopped
  • 1 cup ricotta cheese
  • 1/4 cup parmesan cheese, finely grated
  • 4 eggs, beaten
  • 1 cup Bisquick mix
  • 1 teaspoon cayenne pepper (optional)
  • Salt & pepper taste
  • Olive oil

Sun-dried Tomato Aioli

  • 1/2 cup sundried tomatoes, (drained if packed in oil)
  • 1 cup mayo
  • 1 cup sour cream
  • 1 garlic clove


  1. Combine all ingredients for the aioli in a blender and process until smooth. Set aside to allow flavours to blend.
  2. Combine the ingredients for the pancakes in a medium sized bowl.
  3. Grease a large pan or griddle with a little olive oil and using a spoon, drop 1/4 cup portions of the pancake mixture onto the griddle.
  4. Cook over a medium heat for 2-3 minutes until golden brown. Flip over and cook for another 2 minutes.
  5. Serve with sun-dried tomato aioli.

— Enjoy! —

Moroccan Beef Tagine on Minted Lemon Couscous

BT Calgary | posted Friday, Mar 3rd, 2017


Courtesy Anna Olson


The word “tagine” refers both to the earthenware dish with a cone-shaped lid AND the stew that is made within it.  You don’t need this dish to make the stew – a heavy-bottomed pot with a good lid will do the trick, producing an aromatic beef stew with a contrast of sweet and savoury flavours within it.


Serves 6

Prep Time: 20 minutes

Cook Time: 2 hours




  • Pinch saffron
  • 2 Tbsp 15 mL vegetable or olive oil
  • 1 ¼ lbs 600 g Canadian inside round beef, cut into 1-inch (2.5 cm cubes)
  • 2 cups 250 g  peeled & diced onions (2 medium)
  • 1 ½ cups 250 g peeled and diced carrot (2-3 medium)
  • 2 tsp 6 g sweet paprika
  • 2 tsp 6 g ground turmeric
  • 1 ½ tsp 4.5 g ground cumin
  • 1 tsp 3 g ground ginger
  • 1 tsp 3 g ground cinnamon
  • 1 tin 540 mL diced tomatoes
  • 1 ½ cups 375 mL beef stock
  • ½ cup 75 graisins
  • 4-6  pitted Medjool dates, chopp
  • salt & pepper
  • ¼ cup 25 g lightly toasted sliced almonds
  • ¼ cup 60 mL  fresh coriander leaves
  • Minted lemon couscous (recipe follows)
  • Lemon wedges, for serving


  1. Drop the saffron threads into a glass with a few tablespoons of hot water and set aside.
  2. Heat a large, heavy-bottomed skillet (with a lid) over high heat and add the oil. Add the beef, enough to cover the bottom of the pan in a single layer without crowding (sear in batches, if it all doesn’t fit) and brown on all sides, about 4 minutes. Remove to a plate and reduce the heat to medium.
  3. Add the onion and carrot and sauté until the onions turn translucent, about 5 minutes. Add the paprika, turmeric, cumin, ginger, and cinnamon and sauté one minute, to warm up the spices. Add the diced tomato, stock and saffron water and bring to a simmer.  Add back the beef, cover and simmer over medium-low heat for 90 minutes to 2 hours, until the beef yields easily when pierced with a fork.  During the last 15 minutes, ad the raisins and dates.  Season to taste.
  4. Serve the tagine topped with sliced almonds and coriander leaves, over minted lemon couscous and lemon on the side.



Minted Lemon Couscous:

  • 1 ½  cups whole wheat couscous
  • zest of 1 lemon
  • 2 ¼  cups boiling water
  • 3 green onions, thinly sliced
  • ¼ cup chopped fresh mint, cut in thin strips across the width of the leaves (chiffonade)
  • salt & pepper


  1. Place the couscous in a large, heatproof bowl and grate the lemon zest over it. Pour the boiling water over the couscous, stir and cover the bowl with plastic wrap until it cools to room temperature.
  2. Use a fork to fluff up the couscous, re-warming if needed, to serve (microwave is easiest). Toss the couscous with the green ions and mint and season to taste right before serving.



* The principle behind cooking this stew in the dish with its cone-shaped lid is to keep the moisture and flavours within it.  As the stew simmers, the steam rises up and the cone coaxes the moisture to the top peak, where in condenses and drips back down into the stew, retaining moisture and flavor.

* Inside round is a lean cut, but because it is not as tender as “upper cuts”, it does suit braising.  The key to a tender result is time.  Don’t shortchange yourself on the cooking time.  That said, the smaller you dice the beef, the quicker it will reach that juicy fork-tender stage.

* The raisins and dates are added towards the end of cooking.  If added at the beginning, they would cook away, disappearing into the liquid and their flavor would be lost.

* Of course, you can switch up the dried fruits to other sweet options such as prunes or apricots, or they can be replaced with a diced apple if dried fruits are preferred.

* This dish can also be prepared in a slow cooker.  Simply place all of the  ingredients (except the dried fruits & almonds) in a slow cooker, cover and set on medium to cook 5 hours and then hold warm.

— Enjoy! —


Singnapore Beef Satay with Rojak Salad

BT Calgary | posted Friday, Mar 3rd, 2017

Courtesy Anna Olson


Makes 12 large or 24 small skewers
Prep Time: 20 minutes
Cook Time: 4 minutes



  • 1 cup 125 g peeled onion, roughly chopped
  • 1 inch 2.5 cm peeled ginger, sliced
  • 2 garlic cloves, peeled
  • 2 Tbsp 30 mL maple syrup (or cane sugar)
  • 1 Tbsp 15 mL water
  • 2 tsp 6 g ground turmeric
  • 1 tsp 3 g ground coriander
  • 1 350-450 g piece Canadian Beef chuck tender
  • Salt

Satay Sauce:

  • ½ cup 125 g peanut butter
  • ½ cup 125 mL coconut milk
  • 2 Tbsp 15 mL lime juice
  • 1 Tbsp 15 mL maple syrup (or cane sugar)
  • Sambal or Sambal Belacan, to taste


  • ½ 250 g fresh pineapple, diced
  • 1 cup 250 mL diced cucumber
  • 1 mango, peeled and diced
  • 1 large apple, diced
  • 1 cup 300 g diced firm tofu
  • 2 Tbsp 30 mL hoisin sauce
  • 2 Tbsp 30 mL soy sauce
  • 2 Tbsp 30 mL maple syrup (or cane sugar)
  • 2 Tbsp 30 mL lime juice
  • Sambal, or Sambal Belacan to taste
  • Toasted sesame seeds and peanuts, for sprinkling


  1. Purée the onion, ginger, garlic, maple syrup, water, turmeric and coriander in a blander until a smooth paste. Measure out 2 Tbsp (30 mL) for the satay sauce and place the rest in a flat dish.
  2. Trim the silverskin from the chuck tender (there is a little bit on each side). Cut the beef into thin strips against the grain and toss in the marinade. Cover and refrigerate for at least an hour, up to 6 hours.
  3. Prepare the peanut sauce. Heat the peanut butter, coconut milk, lime juice, maple syrup and the reserved 2 Tbsp (30 mL) of the satay marinade in a small saucepan over medium heat, whisking until smooth. Add Sambal to taste and set aside.
  4. For the rojak salad, toss all of the ingredients together and chill until ready to serve. Sprinkle with sesame seeds and peanuts right before serving.
  5. Heat a grill or BBQ on high. Skewer the marinated beef onto soaked bamboo skewers (double up on the beef if making larger ones). Season the beef lightly with salt and grill for about 2-4 minutes to desired doneness, turning halfway through cooking. Serve the satay immediately, with the peanut sauce and rojak on the side.


* Chuck tender is a perfect cut for satay! It is lean, cuts into grillable portions easily and absorbs that flavourful marinade wonderfully well.

* Satay are a perfect “sharing” food, whether served as appetizers or part of a bigger meal.

* Traditional rojak uses jicama, which is crunchy and has an interesting starch/sweet characteristic. Not always available in Canada, I use apple in place of the jicama (we have apples everywhere here!)

* The Canadian touch of maple syrup is in place of sugar to add sweetness where needed. Of course cane sugar (or maybe even Gula Malaka in the marinade) can be used.


— Enjoy! —

Apple Slab Pie

BT Calgary | posted Friday, Feb 24th, 2017


Courtesy Julie Van Rosendaal

Serves 4 – 6


  • 1/2 pkg frozen puff pastry, thawed
  • 2 Tbsp. butter
  • 2 large apples, cored and sliced
  • 1/4 cup packed brown sugar
  • a shake of cinnamon
  • 1 egg, lightly beaten


  1. Preheat the oven to 400F.
  2. Set a large skillet over medium-high heat. Add the butter and when the foam subsides, sauté the apples for 3-4 minutes, until they’re soft and starting to turn golden.
  3. Add the brown sugar and cinnamon and cook for a few more minutes, until any excess moisture cooks off and they’re softened and syrupy.
  4. On a lightly floured surface, roll the pastry out into a 11-12 inch square (or just unroll it, if it’s pre-rolled). Transfer to a parchment-lined sheet and spread the apples down one half, leaving half an inch or so around the three sides.
  5. Fold over the pastry to cover the apples – it doesn’t have to look perfect – and press down around the edges with the tines of a fork.
  6. Brush with beaten egg and cut a few slashes in the top with a sharp knife to help steam escape. Bake for 15-20 minutes, until deep golden. Let cool for a few minutes before cutting into slices or wedges.

— Enjoy! —

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