Tag: recipe

  • Chili Crisp Lentil Soup

    Chili Crisp Lentil Soup

    Chili Crisp Lentil Soup

    Print Recipe Pin Recipe
    Total Time 40 minutes
    Servings: 6
    Ingredients Method

    Ingredients
      

    • 3 tablespoons olive oil
    • 1 small yellow onion diced
    • 1 medium carrot peeled and chopped
    • 1 15-ounce can crushed tomatoes
    • 6-8 cups vegetable broth
    • ½ cups French lentils rinsed
    • 2 teaspoons smoked paprika
    • 2 teaspoons cumin
    • 1 sprig fresh rosemary
    • 1 teaspoon garlic powder
    • 1 teaspoon black pepper
    • Salt to taste
    • ½ bunch dinosaur kale stems removed and chopped into 1-inch pieces
    • 1 15-ounce can cannellini beans drained and rinsed
    • 1-2 teaspoons lemon juice from ½ lemon
    • ¼ cup chili crisp for drizzling

    Method
     

    1. Heat the olive oil in a large pot over medium-low heat. Add the onion and cook until translucent, about 5–7 minutes.
    2. Add the carrot, crushed tomatoes, vegetable broth, lentils, smoked paprika, cumin, rosemary, garlic powder, black pepper, and a generous pinch of salt. Stir to combine.
    3. Bring the soup to a gentle simmer. Cover with the lid slightly ajar and cook for 20–25 minutes, stirring occasionally, until the lentils are just about tender.
    4. Stir in the chopped kale and continue cooking until it is wilted and tender, about 3–5 minutes.
    5. Stir in the beans and cook for another 2–3 minutes, just until warmed through.
    6. Remove the rosemary sprig. Stir in the lemon juice and taste for seasoning, adding more salt, pepper, or lemon juice as desired.
    7. Ladle the soup into bowls and drizzle with chili crisp to taste. Serve hot and enjoy!

    Recipe Courtesy of INFRA

  • Buttermilk Biscuits

    Buttermilk Biscuits

    Buttermilk Biscuits

    Print Recipe Pin Recipe
    Total Time 35 minutes
    Servings: 9 biscuits
    Ingredients Method

    Ingredients
      

    • 3 cups all-purpose flour
    • ¼ cup cane sugar
    • 4 teaspoons baking powder
    • 1 teaspoon sea salt
    • ½ teaspoon cream of tartar
    • 1 cup + 2 tablespoons buttermilk plus more for brushing
    • 1 large egg
    • 1 stick (½ cup) unsalted butter cold

    Method
     

    1. Preheat oven to 450° F. In a large bowl, combine the flour, cane sugar, baking powder, sea salt, and cream of tartar. 
    2. In a separate bowl, whisk together the buttermilk and egg.
    3. Cut the cold butter into the flour mixture until the butter pieces are roughly pea sized.
    4. Pour the buttermilk mixture into the flour mixture. Gently mix until a shaggy dough just forms. Do not overmix.
    5. Turn the dough out onto a lightly floured surface. Gently knead and shape it into a rectangle approximately 1 inch thick.
    6. Cut the dough into 9 square or round biscuits, rerolling the dough as needed. Place them on the prepared baking sheet.
    7. Brush the tops with additional buttermilk.
    8. Bake for 16-18 minutes, until the tops are golden brown.

    Recipe Courtesy of INFRA

  • Savory French Toast

    Savory French Toast

    Savory French Toast

    Print Recipe Pin Recipe
    Total Time 30 minutes
    Servings: 8 slices
    Ingredients Method

    Ingredients
      

    • 4 large eggs
    • ½ cup whole milk
    • 1 ½ tablespoons minced onion
    • ½ teaspoon sea salt
    • ¼ teaspoon ground cumin
    • ¼ teaspoon chili powder
    • ¼ teaspoon crushed red pepper flakes
    • ¼ teaspoon turmeric
    • 1 tablespoon minced cilantro or parsley
    • 8 slices challah bread cut ½-inch thick
    • Butter for cooking and serving

    Method
     

    1. In a bowl, whisk together the eggs, milk, onion, salt, cumin, chili powder, red pepper flakes, turmeric, and cilantro or parsley until well mixed.
    2. Pour the egg mixture into a wide, shallow container. Place the challah slices in the mixture, turning to coat both sides and allowing the bread to absorb the mixture fully.
    3. Heat a large skillet over medium-low heat and add about 1 tablespoon of butter to the skillet. Allow butter to melt. 
    4. Place soaked bread slices in the skillet, leaving enough room between slices to flip. You will need to cook the French toast in batches. Cook over medium-low heat for 2–3 minutes per side, adding additional butter as needed, until golden brown and cooked through. Repeat with remaining slices.
    5. Serve warm with butter. Serve with cilantro chutney or mango chutney for an additional savory twist.

    Recipe Courtesy of INFRA

  • 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.
    Print Recipe Pin Recipe
    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

    Print Recipe Pin Recipe
    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

    Print Recipe Pin Recipe
    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

  • Pumpkin Spice Sheet Pan Pancake

    Pumpkin Spice Sheet Pan Pancake

    Pumpkin Spice Sheet Pan Pancake

    Print Recipe Pin Recipe
    Total Time 35 minutes
    Servings: 6
    Ingredients Method

    Ingredients
      

    • 8 tablespoons unsalted butter melted
    • 2 cups buttermilk or milk
    • 1 large egg
    • ¾ cup pumpkin puree
    • 2 teaspoons vanilla extract
    • 2 ½ cups all-purpose flour
    • ¼ cup cane sugar
    • 5 teaspoons baking powder
    • 2 ¼ teaspoons pumpkin pie spice divided
    • ¾ teaspoon sea salt
    • 1 cup toasted pecans coarsely chopped
    • 2 tablespoons cane sugar
    • 1 ¼ teaspoons pumpkin pie spice
    • Powdered sugar for serving
    • Maple syrup for serving

    Method
     

    1. Preheat oven to 400°F. Line a 13-by-18-inch sheet pan with parchment paper.
    2. Whisk together the melted butter, buttermilk or milk, egg, pumpkin puree, and vanilla.
    3. In a separate bowl, whisk together the flour, sugar, baking powder, 1 teaspoon of pumpkin pie spice, and sea salt.
    4. Stir the wet ingredients into the dry ingredients just until combined. Spread the batter evenly into the prepared sheet pan.
    5. In a small bowl, combine the toasted pecans, cane sugar, and remaining 1 ¼ teaspoon pumpkin pie spice. Sprinkle the pecan topping evenly over the batter.
    6. Bake for 18-22 minutes, or until the center springs back when gently pressed.
    7. Allow to cool for a few minutes, then cut into12 squares. Dust with powdered sugar and serve with maple syrup.
  • Beef and Bean Chili

    Beef and Bean Chili

    Beef and Bean Chili

    Print Recipe Pin Recipe
    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

    Print Recipe Pin Recipe
    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

    Print Recipe Pin Recipe
    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.
  • Raspberry-Banana Chocolate Bark

    Raspberry-Banana Chocolate Bark

    Raspberry-Banana Chocolate Bark

    Print Recipe Pin Recipe
    Total Time 25 minutes
    Ingredients Method

    Ingredients
      

    • 3 (2.8-3 oz.) 50-70% cacao dark chocolate bars
    • 3 (2.8-3 oz.) raspberry chocolate bars
    • ½ cup coconut granola or your preferred granola of any flavor
    • 16 raspberry yogurt-covered pretzels
    • ⅓ cup dried banana chips
    • ⅓ cup flaked coconut
    • ⅓ cup chocolate chips

    Method
     

    1. Preheat the oven to 200°F.Line a 9 x 11-inch baking sheet with parchment paper. Arrange the chocolate bars in a single layer so they fit snugly together.
    2. Bake for 6-10 minutes, or until the chocolate is just melted but not runny.
    3. Remove the pan from the oven and immediately sprinkle the granola, banana chips, and flaked coconut over the melted chocolate. Arrange the yogurt-covered pretzels on top, then gently tap the pan a few times to help the toppings settle into the chocolate.
    4. Melt the chocolate chips in a double boiler over medium-low heat, stirring until smooth. Drizzle the melted chocolate over the bark.
    5. Refrigerate until completely firm, then break into pieces and store in an airtight container in the refrigerator.
  • Thai Inspired Chicken Noodle Watermelon Salad

    Thai Inspired Chicken Noodle Watermelon Salad

    Thai Inspired Chicken Noodle Watermelon Salad

    This refreshing noodle salad fit for a sultry summer night may become your new favourite way to luxuriate in watermelon. The flavourful sweet-sour watermelon sauce is the perfect foil for the slippery noodles and crunchy vegetables. Alternate cooking methods include oven roasting or pan frying. If you want to fire up the flavour a bit, add more chili sauce.
    Print Recipe Pin Recipe
    Servings: 4
    Ingredients Method

    Ingredients
      

    • 1 pound skinless, boneless chicken thighs
    • 6 cups cubed watermelon divided
    • 2 tablespoons finely chopped shallots
    • 1 tablespoon chili sauce
    • 2 tablespoons soy sauce
    • 1 tablespoon fish sauce
    • 2 tablespoons fresh lime juice
    • 1 tablespoon grated or finely chopped fresh gingerroot
    • 1 teaspoon sesame oil
    • 8 ounces wide Thai rice noodles
    • 1 ½ cups julienned carrots
    • 1 cup thinly sliced radish
    • ¾ cup chopped cilantro
    • ⅓ cup sliced mint
    • 2 green onions
    • ⅓ cup peanuts halved
    • Lime wedges

    Method
     

    1. Build medium-hot fire in charcoal grill, or heat gas grill to medium. Place chicken on greased grill grate and cook for 7 minutes per side, or until thickest part of the meat reaches internal temperature of 165°F. Let chicken rest for 10 minutes; slice into 1 inch pieces.
    2. In blender container, place 3 cups watermelon and blend until smooth. Press through fine-mesh strainer into bowl; discard pulp. Pour 1 1/2 cups watermelon juice into small saucepan. Add shallots, chili sauce, soy sauce, fish sauce, lime juice, and gingerroot to saucepan. Bring to a boil; reduce heat to medium and cook, uncovered, until liquid is reduced by about one half, 20 to 25 minutes. Stir in sesame oil. Remove from heat and let cool.
    3. Meanwhile, prepare noodles according to package directions; rinse with cold water and drain well.
    4. In large bowl, place noodles. Add cooked chicken pieces, carrots, radish, cilantro, mint, and remaining watermelon. Drizzle with watermelon sauce; toss to coat.
    5. Divide among serving plates and top with green onions and peanuts. Serve with lime wedges.

    By Mathew Kadey

    Recipe Courtesy of Alive Magazine