Tag: dinner

  • 3 Recipes

    3 Recipes

    Combine autumn spices and slow cooking techniques for a Thanksgiving meal to be grateful for

    Butternut Squash, Pear, and Walnut Crostini with Blue Cheese Whipped Ricotta

    It’s the season of all things pumpkin spice, and the delicious, warm flavours we love at this time of year have inspired this dish. We’re giving butternut squash and pears a gentle roast in a cloak of cinnamon and nutmeg and laying them on toasted crostini with a whipped blue cheese ricotta. It’s the perfect savoury bite to kick off a Thanksgiving meal.
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    Servings: 4
    Ingredients Method

    Ingredients
      

    Whipped blue cheese ricotta
    • 1 ½ ounces mild blue cheese such as a Danish Blue
    • ½ cup ricotta
    • 1 teaspoon extra-virgin olive oil
    • Black pepper to taste
    Squash mixture
    • 3 cups finely diced butternut squash
    • ½ teaspoon ground cinnamon
    • ¼ teaspoon ground nutmeg
    • ¼ teaspoon hot smoked paprika
    • ¼ teaspoon salt
    • 1 tablespoon extra-virgin olive oil
    • 1 ½ cups finely diced pears
    • ½ cup walnuts chopped in pea-sized pieces
    Crostini
    • 1 baguette sliced on the bias
    • 2 teaspoons extra-virgin olive oil divided
    • 1 tablespoon chopped fresh thyme leaves to garnish
    • 1 teaspoon honey to garnish

    Method
     

    1. For whipped blue cheese ricotta, combine all ingredients in food processor. Process for approximately 60 seconds, until light and airy. Remove to airtight container, cover, and refrigerate.
    2. Place baking sheet in oven and preheat to 400°F.
    3. For squash mixture, in large bowl, toss butternut squash with cinnamon, nutmeg, paprika, salt, and olive oil. Arrange on preheated baking sheet in even layer. Roast for 10 minutes.
    4. Meanwhile, add pears to same bowl and toss to coat with remaining oil and seasonings. After 10 minutes, add pears to baking sheet and roast for an additional 10 minutes, stirring well to combine. Lastly, add walnuts and roast for a further 2 to 3 minutes, stirring occasionally to prevent burning. Remove from oven and keep warm.
    5. For crostini, arrange baguette slices on second baking tray and drizzle or brush with 1 teaspoon olive oil. Turn slices over and drizzle or brush with remaining 1 teaspoon oil. Bake for 10 minutes, until golden brown, flipping halfway through.
    6. Spread whipped blue cheese ricotta mixture on each toasted baguette slice and top with squash mixture. Repeat with remaining baguette slices. Garnish with thyme leaves, drizzle with honey, and enjoy.

    Braised Chicken and Rice with Cardamom, Cranberry, and Orange

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    Servings: 6
    Ingredients Method

    Ingredients
      

    • 6 chicken thighs bone in, skin removed
    • 1 teaspoon ground cardamom
    • 1 teaspoon black pepper
    • ½ teaspoon salt
    • 1 tablespoon extra-virgin olive oil
    • 1 garlic clove finely chopped
    • 1 cup thinly sliced shallots
    • 4 cardamom pods cracked
    • 2 cinnamon sticks
    • 1 cup basmati rice washed
    • 1 ½ cups thinly sliced carrot rounds
    • ¼ cup cranberries chopped
    • ½ cup white wine optional
    • 1 ½ cups low-sodium chicken broth
    • ¼ cup chopped fresh cilantro
    • 1 orange zested, then cut in half

    Method
     

    1. Pat chicken dry and season with cardamom, freshly ground black pepper, and salt. Let stand at room temperature for approximately 30 minutes.
    2. Heat skillet over medium-high and add olive oil. Place chicken bone side up and sear for approximately 3 to 4 minutes. Repeat on other side. Remove to plate and set aside.
    3. Lower heat to medium and add garlic, shallots, cardamom pods, and cinnamon sticks. Cook for approximately 2 minutes, stirring frequently. Add rice, carrots, and cranberries and stir to combine. Add wine, if using, followed by broth. Stir gently to combine, then spread rice in even layer. Arrange chicken bone-side down over rice. Cover and simmer over medium-low for 20 to 25 minutes, removing lid during last 5 minutes of cooking.
    4. Remove from heat. Cover and let rest for 5 minutes. Sprinkle with cilantro and orange zest. Squeeze orange juice over top. Serve from skillet.

    Whole Roasted Cauliflower with Autumn Spices, Pepitas, and Pomegranate

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    Servings: 6
    Ingredients Method

    Ingredients
      

    • 3 tablespoons extra-virgin olive oil
    • 1 garlic clove minced
    • 1 teaspoon ground cinnamon
    • ¼ teaspoon ground cardamom
    • ¼ teaspoon ground cloves
    • ¼ teaspoon ground nutmeg
    • ⅛ teaspoon ground cumin
    • ½ teaspoon salt
    • 1 whole cauliflower leaves removed
    • ¼ cup pepitas
    • ¼ cup pomegranate arils
    • ¼ cup chopped fresh mint
    • 2 teaspoons honey to garnish (optional)

    Method
     

    1. Preheat oven to 375°F.
    2. In small bowl, combine olive oil, garlic, cinnamon, cardamom, cloves, nutmeg, cumin, and salt.
    3. Slice cauliflower stalk across the bottom so it sits flat. Starting on underside, brush spice mixture over cauliflower, getting it into recesses of the vegetable. Flip over and brush top side, until cauliflower is completely covered with spices.
    4. Place cauliflower flat into a Dutch oven and bake in preheated oven for 30 minutes with lid on. Remove lid and roast uncovered for a further 45 minutes, until a knife easily pierces cauliflower.
    5. Remove from oven, move to serving plate, and sprinkle with pepitas, pomegranate, and mint. Finally, drizzle with honey, if using.

    By Helena McMurdo

    RECIPES Courtesy of Alive Magazine

  • Beef and Bean Chili

    Beef and Bean Chili

    Beef and Bean Chili

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    Total Time 40 minutes
    Servings: 4
    Ingredients Method

    Ingredients
      

    • 3 tablespoons olive oil
    • 1 medium yellow onion chopped
    • 1 large green bell pepper chopped
    • 1 pound ground beef
    • 1 ½ tablespoons mild chili powder
    • 1 tablespoon paprika
    • 1 tablespoon ground cumin
    • 2 teaspoons granulated garlic or garlic powder
    • ½ teaspoon sea salt
    • ½ teaspoon ground black pepper
    • 1 15-ounce can crushed tomatoes
    • 1 quart chicken or beef stock
    • 2 15-ounce cans chili beans undrained
    • ½ cup sliced green olives

    Method
     

    1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and green bell pepper and sauté until tender, about 5-7 minutes.
    2. Add the ground beef and cook until no longer pink, breaking it into crumbles as it cooks. Drain any excess fat if needed.
    3. Stir in the chili powder, paprika, cumin, garlic, salt, and black pepper. Cook for about 1 minute, until fragrant.
    4. Add the crushed tomatoes and stock.Stir well and bring to a gentle simmer.Cook for 15-20 minutes.
    5. Stir in the chili beans with their liquid and continue cooking for 5 minutes, until heated through.
    6. Remove from the heat and stir in the sliced green olives.
    7. Taste and adjust the seasonings as needed before serving.
  • Sweet Potato Burger Bowl

    Sweet Potato Burger Bowl

    Sweet Potato Burger Bowl

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    Total Time 45 minutes
    Servings: 2
    Ingredients Method

    Ingredients
      

    • 1 pound sweet potatoes cut into 1-inch cubes
    • 3 tablespoons olive oil divided
    • ½ teaspoon sea salt
    • 1 pound ground beef
    • 1 tablespoon olive oil
    • ¾ teaspoon garlic powder
    • ¾ teaspoon paprika
    • ½ teaspoon salt
    • ½ teaspoon black pepper
    • 1 romaine heart shredded (about 4 cups)
    • 1 ½ cups shredded sharp cheddar cheese
    • 2 medium beefsteak tomatoes chopped
    • 2 medium avocado peeled, pitted, and chopped
    • 1 cup sliced dill pickles
    • ½ small white onion thinly julienned
    • ½ – 1 cup prepared or homemade burger sauce

    Method
     

    1. Preheat the oven to 375°F. Toss the sweet potatoes with 2 tablespoons of olive oil and sea salt. Spread them in a single layer on a baking sheet and roast for 35 minutes, or until tender and lightly browned.
    2. While the sweet potatoes are roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until no longer pink. Stir in the garlic powder, paprika, salt, and black pepper, and cook for 2-3 minutes more. Drain any excess fat if needed.
    3. Divide the shredded romaine between bowls.Top with the seasoned beef, roasted sweet potatoes, cheddar cheese, tomatoes, avocado, pickles, and onion.
    4. Drizzle each salad with a ¼ cup of the sauce, serving any extra on the side.
  • Crispy Cheddar, Apple and Kale Salad

    Crispy Cheddar, Apple and Kale Salad

    Crispy Cheddar, Apple and Kale Salad

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    Total Time 15 minutes
    Servings: 4
    Ingredients Method

    Ingredients
      

    • ¼ cup olive oil
    • ¼ cup apple cider vinegar
    • 1 tablespoon maple syrup
    • 2 teaspoons Dijon mustard
    • Salt and freshly ground black pepper to taste
    • 1 bunch kale
    • 1 ounce arugula and spinach blend
    • 1 apple cored and thinly sliced
    • ½ cup candied pecans
    • 1 (2.5 oz.) package cheddar cheese crisps

    Method
     

    1. In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until well combined.Set aside.
    2. Remove the stems from the kale and tear the leaves into bite-sized pieces. Place the kale in a large bowl and toss with half of the dressing. Massage the kale with your hands for about 1 minute or until it becomes tender.
    3. Fold in the arugula and spinach blend.
    4. Divide the greens among serving plates or bowls. Top with sliced apple, candied pecans, and cheddar cheese crisps.
    5. Serve immediately with the remaining dressing on the side.
  • Wild Ginger and Blueberry Glazed Crispy Duck Breast

    Wild Ginger and Blueberry Glazed Crispy Duck Breast

    Wild Ginger and Blueberry Glazed Crispy Duck Breast

    The deep, warming spice of wild ginger enhances a glossy, antioxidant-packed blueberry glaze atop perfectly crispy duck breast, bringing both flavour and anti-inflammatory benefits to the table.
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    Servings: 2
    Ingredients Method

    Ingredients
      

    • 2 duck breasts skin on
    • ½ teaspoon sea salt
    • ¼ teaspoon black pepper
    • ½ cup wild blueberries (fresh or frozen)
    • 1 teaspoon grated wild ginger
    • 1 tablespoon raw honey
    • 1 tablespoon apple cider vinegar

    Method
     

    1. Preheat oven to 400 F (200 C). Score duck skin and season with salt and pepper.
    2. In cold pan, place duck breasts skin side down. Heat to medium heat and cook for 5 to 7 minutes, until fat is rendered and skin is crisp.
    3. Flip and transfer to preheated oven for an additional 7 to 10 minutes, or until you’ve reached desired doneness.
    4. Meanwhile, in saucepan, heat blueberries, wild ginger, honey, and vinegar on medium-high heat until syrupy.
    5. Let duck rest for at least 15 to 20 minutes, slice, and drizzle with blueberry glaze.

    By Corinne Quesnel

    Recipe Courtesy of Alive Magazine
  • Sheet Pan Gyro Meat

    Sheet Pan Gyro Meat

    Sheet Pan Gyro Meat

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    Total Time 30 minutes
    Servings: 6
    Ingredients Method Notes

    Ingredients
      

    • 1¼ pounds ground meat such as turkey, pork, lamb, beef, or chicken
    • 2 teaspoons paprika
    • 1¼ teaspoon sea salt
    • 1 teaspoon garlic powder
    • 1 teaspoon ground cumin
    • 1 teaspoon dried oregano
    • 1 teaspoon coarse ground black pepper
    • 3 tablespoons olive oil
    • 2 teaspoons red wine vinegar
    • ½ medium onion grated

    Method
     

    1. Preheat oven to 375°F. In a large mixing bowl, combine all ingredients and mix well until fully incorporated.
    2. Spread the mixture between two sheets of parchment paper, sized to fit your baking sheet.
    3. Once flattened evenly, remove and discard the top sheet of parchment paper.
    4. Using the bottom parchment paper, roll the meat into a log shape and place it in the center of the baking sheet.
    5. Bake for 35-40 minutes, or until the internal temperature reaches 165°F.
    6. Remove from the oven and cool slightly.Unroll and break or slice into desired size pieces.

    Notes

    Serving Suggestion: Use in gyro wraps or add to salads.
  • Ginger Lime Chicken Skewers

    Ginger Lime Chicken Skewers

    Ginger Lime Chicken Skewers

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    Cook Time 25 minutes
    Servings: 6 skewers
    Ingredients Method

    Ingredients
      

    • ¾ cup prepared Teriyaki Marinade
    • 1 tablespoon sriracha hot sauce
    • 1 tablespoon grated fresh ginger
    • 2 tablespoons fresh lime juice
    • 1 teaspoon smoked paprika
    • 2 pounds boneless, skinless chicken breast
    • 6 bamboo skewers

    Method
     

    1. In a mixing bowl, whisk together teriyaki marinade, sriracha, ginger, lime juice, and smoked paprika.
    2. Cut chicken into 1-inch pieces and toss with marinade. Cover and refrigerate for 2-4 hours, stirring occasionally. Meanwhile, soak bamboo skewers in water for at least 30 minutes.
    3. When chicken has marinated, thread onto skewers. Reserve remaining marinade.
    4. Place skewers on a preheated grill over medium heat and cook for 3-4 minutes per side, or until the internal temperature reaches 165°F.
    5. In a small saucepan, bring reserved marinade to a boil over medium high heat. Cook, stirring frequently for 3-5 minutes until thoroughly heated and reduced slightly. When chicken is cooked, brush with marinade and serve.
  • Seared Scallops with Soy and Ginger Marinated Grilled Asparagus

    Seared Scallops with Soy and Ginger Marinated Grilled Asparagus

    If Mom is more lunch than brunch, this simple and delicious plate is sure to please. Spring asparagus gets a delicious savoury treatment full of flavour from soy, ginger, garlic, miso, and chili flakes. Served alongside sweet scallops, it’s a beautiful and sophisticated combination that’s easy to make and enjoy.

    Seared Scallops with Soy and Ginger Marinated Grilled Asparagus

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    Servings: 2
    Ingredients Method

    Ingredients
      

    • 1 tablespoon rice vinegar
    • 2 teaspoons low-sodium soy sauce or tamari
    • 3 teaspoons sesame oil divided
    • 1 teaspoon maple syrup
    • 1 teaspoon miso paste
    • 1 teaspoon tahini
    • 1 teaspoon minced garlic
    • 1 teaspoon grated gingerroot
    • ¼ teaspoon dried red pepper flakes
    • 1 pound bunch asparagus washed, dried, woody ends removed
    • 1 tablespoon canola oil
    • 8 large sea scallops like Hokkaido
    • ⅛ teaspoon sea salt
    • ⅛ teaspoon black pepper
    • 1 tablespoon black sesame seeds

    Method
     

    1. In glass jar with fitted lid, combine vinegar, soy sauce, 1 teaspoon sesame oil, maple syrup, miso, tahini, garlic, gingerroot, and red pepper flakes. Seal jar and shake well to combine. Set aside.
    2. Preheat oven to 425°F. Line baking sheet with parchment paper. Lay asparagus on baking sheet, drizzle with remaining 2 teaspoons sesame oil. Toss to coat on all sides. Bake for 10 minutes. Remove from oven and keep warm.
    3. In skillet, heat canola oil on medium-high. Season scallops with salt and freshly ground black pepper. Cook on one side for 2 minutes, or until golden brown and scallop releases easily from pan. Turn and cook for a further 2 minutes on other side. Add spoonful of dressing to pan to release any juices. Remove scallops to plate and drizzle with sauce. Pour remaining dressing over asparagus and use tongs to toss and coat it thoroughly. Sprinkle with sesame seeds and serve alongside scallops.

    By Helena McMurdo

    RECIPE Courtesy of Alive Magazine
  • Spicy Ginger and Garlic Braised Bok Choy with Egg and Rice

    Spicy Ginger and Garlic Braised Bok Choy with Egg and Rice

    Spicy Ginger and Garlic Braised Bok Choy with Egg and Rice

    This is a quick and easy meal full of powerful flavour that you can throw together in minutes from a handful of cupboard ingredients. The starring green is delicate baby bok choy which is lavished with ginger, chili, and crispy garlic, then braised just enough to make it tender with a bit of a bite. Serve it on green onion-studded rice, top it with an egg, and you’re done.

    Spicy Ginger and Garlic Braised Bok Choy with Egg and Rice

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    Servings: 4
    Ingredients Method

    Ingredients
      

    • 1 cup jasmine rice
    • 1 tablespoon sesame oil
    • 1 Thai chili
    • 6 cloves garlic peeled and sliced crosswise
    • 1 1-inch piece of gingerroot sliced into matchsticks
    • 1 teaspoon Sichuan peppercorns crushed with a rolling pin
    • 4 baby bok choy quartered, rinsed, and held in cold water
    • 1 tablespoon seasoned rice vinegar
    • 2 green onions green and white parts sliced
    • 1 tablespoon extra-virgin olive oil
    • 4 organic eggs
    • 1 teaspoon black sesame seeds

    Method
     

    1. Cook rice according to package directions. Keep warm.
    2. In large skillet, on medium-high, heat sesame oil and sauté chili, garlic, and ginger for about 2 minutes, stirring constantly to keep garlic from burning. Add crushed peppercorns. Lower heat slightly, drain bok choy pieces and, without drying them, add to pan and sauté for a further 2 minutes, stirring constantly. The garlic should start to get crispy but if it doesn’t, turn heat up slightly. Add vinegar and remove from heat.
    3. Add green onions to cooked rice and stir to combine.
    4. Place a scoop of rice on each of 4 plates, place 4 quarters of bok choy on top, being sure to include crispy garlic, chili, and ginger. To a skillet, add 1 tablespoon olive oil and fry eggs. Place one fried egg on each plate atop rice and bok choy. Sprinkle with black sesame seeds.

    by Helena McMurdo

    Recipe Courtesy of Alive Magazine

  • Swiss Chard and Barley with Gruyere

    Swiss Chard and Barley with Gruyere

    Swiss Chard and Barley with Gruyere

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    Total Time 35 minutes
    Servings: 4
    Ingredients Method

    Ingredients
      

    • ⅔ cup pearled barley
    • 2 tablespoons olive oil
    • ½ medium yellow or white onion diced
    • 8 ounces cremini or button mushrooms quartered
    • 1 tablespoon minced garlic
    • 1 15-ounce can diced tomatoes
    • 1 15-ounce can crushed tomatoes
    • 1 cup vegetable broth or water
    • 1 tablespoon Italian seasoning
    • ¾ teaspoon sea salt
    • 1 bunch chard stemmed and chopped into 2" pieces
    • 2 tablespoons unsalted butter
    • 8 ounces gruyere cheese grated
    • ⅓ cup grated Parmesan cheese sprinkle on after it comes out of the oven

    Method
     

    1. Cook barley in a medium pot of lightly salted water for 35 minutes or until tender. Drain.
    2. Meanwhile, in a saucepan, heat oil over medium heat. Add onion and sauté until translucent. Add mushrooms and cook until browned, about 4-6 minutes. 
    3. Stir in garlic and cook for 30 seconds then add tomatoes, broth, Italian seasoning, and salt. Bring to a simmer and cook for 10 minutes. Add chard and cook until wilted. 
    4. Stir in cooked barley and butter. Top with gruyere cheese and cover. Continue cooking on low until cheese has melted.
    5. Garnish with grated parmesan and serve.