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Recipes

Pomegranate and spice beef wraps

Chatelaine | posted Tuesday, Aug 18th, 2015

PomBeff

TOTAL 35 MIN | SERVES 4

INGREDIENTS

1 bunch radishes, cut into thin matchsticks
1 tsp salt, divided
1/4 cup rice vinegar
1 tbsp granulated sugar
1 tbsp water
1 tsp olive oil
2 onions, finely chopped
1 red bell pepper, finely chopped
2 garlic cloves, minced
750 g lean ground beef
1 1/2 tsp cumin
1 1/2 tsp cinnamon
1 cup pomegranate juice
156-mL can tomato paste
1/2 cup finely chopped dried apricots
8 leaves iceberg lettuce
1/4 cup chopped parsley

INSTRUCTIONS

  • STIR radishes with 1/2 tsp salt in a medium bowl. Let stand for 5 min. Rinse with cold water. Drain well. Toss with rice vinegar, sugar and water in the same bowl. Refrigerate until ready to serve.
  • HEAT a very large frying pan over medium-high. Add olive oil, then onions, red bell pepper and garlic. Cook until onions are soft, 3 to 4 min. Crumble in ground beef, breaking up meat while stirring. Sprinkle with cumin, cinnamon and remaining 1/2 tsp salt. Cook, stirring occasionally, until no pink remains, 4 to 5 min. Stir in 1 cup pomegranate juice and 156-mL can tomato paste. Boil, then reduce heat to medium-low. Simmer until mixture is thick, 6 to 8 min. Reserve 2 cups of beef mixture for Turkish Pizza. Stir in dried apricots.
  • SEPARATE 8 leaves from 1 head of iceberg lettuce to make lettuce cups. Divide beef mixture evenly among lettuce cups. Sprinkle chopped parsley overtop.

NUTRITION

Calories 319
Protein 21 g
Carbohydrates 29 g
Fat 14 g
Fibre 4 g
Sodium 320 mg
Excellent source of Vitamin C

Summer corn-pasta salad

Chatelaine | posted Tuesday, Aug 11th, 2015

Corm
PREP 20 MIN | TOTAL 30 MIN |MAKES 8 SERVINGS

INGREDIENTS

1 1/2 cups orecchiette
8 ears husked corn on the cob, broken in half
2 cups shelled edamame
1/4 cup olive oil
3 tbsp white vinegar
2 tbsp lime juice, about 1 lime
1 tbsp honey
1/4 tsp salt
3 green onions, sliced
1 jalapeños, seeded and finely chopped
1/2 cup chopped fresh basil

INSTRUCTIONS

  • COOK pasta in a large pot of boiling water, following package directions but omitting salt, until al dente, about 12 min. Allow plenty of water so that corn and edamame can be added. When pasta has cooked for 10 min, add corn and edamame. Continue cooking for 2 more min. Drain and rinse pasta, corn and edamame under cold running water. Let stand in colander.
  • WHISK oil with vinegar, lime juice, honey and salt in a large bowl. Season with pepper. Slice corn off cobs and add to vinaigrette, along with pasta, edamame, onions and jalapeno. Toss until well coated. Stir in basil. Salad will keep well, covered and refrigerated, up to a day.

NUTRITION

Calories 253
Carbohydrates 36 g
Fat 10 g
Fibre 4 g
Sodium 79 mg

Cappuccino pudding cakes

Chatelaine | posted Tuesday, Jul 28th, 2015

Capcake

PREP 10 MIN | TOTAL 25 MIN | MAKES 4 SERVINGS

INGREDIENTS

1/4 cup all-purpose flour
2 tbsp instant espresso powder
1 tbsp unsweetened cocoa powder
1/4 tsp baking powder
1/4 tsp  salt
1/4 cup unsalted butter, melted
1/3 cup granulated sugar
2 eggs
2 tbsp coffee liqueur, optionalf
2 cups vanilla or coffee ice cream

INSTRUCTIONS

  • PREHEAT oven to 400F. Lightly spray 4 ovenproof teacups with oil and arrange on a baking sheet.
  • STIR flour with espresso, cocoa, baking powder and salt in a medium bowl.
  • WHISK butter with sugar in a medium bowl. Whisk in eggs, then flour mixture, until just combined. Spoon into prepared cups.
  • BAKE in centre of oven until a skewer inserted into centre of cake comes out clean, 15 to 17 min. Drizzle liqueur over warm cakes. Top each with a scoop of vanilla ice cream.

NUTRITION

Calories 374
Protein 7 g
Carbohydrates 40 g
Fat 22 g
Fibre 1 g
Sodium 265 mg

Berry tartlets with jumbleberry jam

Chatelaine | posted Wednesday, Jul 22nd, 2015

Jumbleberry
PREP 15 MIN | TOTAL 15 MIN |MAKES 24 TARTS

INGREDIENTS

2 cups  all-purpose flour
1 cup cold unsalted butter, cubed
1/2 tsp salt
1/2 260-g pkg  cream cheese, at room temperature
1 egg, divided
1 1/2 cups jumbleberry jam
 coarse sugar, optional

INSTRUCTIONS

  1. WHIRL flour, butter and salt in a food processor until coarse crumbs form. Add cream cheese and egg yolk. Pulse just until dough starts to form a ball. Divide dough into 2 portions. Shape each into a flat disc, then cover with plastic wrap. Refrigerate until firm, about 1 1/2 hours.
  2. PREHEAT oven to 375F. On a lightly floured surface, roll each portion of dough into a 12 × 12-in. square, about 1/4 in. thick. Cut into 24 3-in. circles. Gently push rounds into a 24-cup mini- muffin pan, pressing along the bottom, then up the sides until pastry is slightly over the rim. Gather and re-roll dough scraps to 1/4 in. thick. Cut into 1-in. stars (or other shapes) using a cutter.
  3. FILL each dough cup with 2 tsp jam. Lay star cut-outs on jam. Brush edges and stars with reserved egg white, then sprinkle with coarse sugar.
  4. BAKE in centre of oven until tops are brown, 25 to 30 min. Let stand 10 min, then remove tarts from pan.

Prep tip: Use 2 regular muffin pans instead, pressing dough rounds about halfway up sides of each cup.

NUTRITION

Calories 146
Protein 3 g
Carbohydrates 14 g
Fat 10 g
Fibre 2 g
Sodium 75 mg

Make 3-ingredient homemade ice cream

Today's Parent | posted Tuesday, Jul 14th, 2015

IceCream

Let the truck drive on by and instead try this incredibly simple Cookies & Cream Ice Cream recipe—no ice cream maker required!

1. Beat 1 cup of 35% cream in a medium bowl, using an electric mixer on medium, until soft peaks form, 2 to 4 min.

2. Reduce speed to low and beat in 300 mL of sweetened condensed milk and 1 cup of crushed chocolate wafers until just combined. Mixture should be smooth and fluffy.

3. Scrape mixture into a resealable container. Freeze until firm, about 6 hours. Makes 2½ cups.

*Recipe courtesy of the Chatelaine Kitchen

A version of this article appeared in our July/August 2015 issue with the headline “Make 3-ingredient homemade ice cream”, p. 93.

No-bake summer fruit tarts

Chatelaine | posted Tuesday, Jul 7th, 2015

Tart
PREP 30 MIN | TOTAL 2 HOURS | SERVES 6

INGREDIENTS

4 cups graham cracker crumbs
1 1/2 cups unsalted butter, melted
1 cup mascarpone
1 cup  35% cream
5 tbsp honey, divided
1 tsp vanilla
1 tbsp water
2 cups assorted fruit, such as figs, blackberries, plums andcherries
2 tbsp finely chopped pistachios
1 tsp lime zest

INSTRUCTIONS

  • SPRAY 6 4-in. tart pans (with removable bottoms) with oil. Line the bottoms with parchment. Arrange on a baking sheet.
  • STIR cookie crumbs with butter in a medium bowl until moist. Scoop 1/2 cup crumb mixture into each pan. Firmly press up the edges until crust is even with rim. Scoop 3 more tbsp into each pan, and press down to cover bottom. Freeze until very firm, at least 1 hour.
  • BEAT mascarpone with cream, 4 tbsp honey and vanilla in a large bowl with an electric mixer on medium-high until stiff peaks form, 2 to 3 min.
  • STIR remaining 1 tbsp honey with water and fruit in a medium bowl until glossy. 5. Carefully remove firm tart shells from pan by pressing removable bottom up and out from ring. Peel off parchment. Set shells on serving plates. Pipe or spoon mascarpone mixture into shells. Top with fruit. Drizzle with fruit syrup. Sprinkle with pistachios and lime zest.

SERVING TIP

Make smaller tarts by scooping 3 tbsp crumb mixture into cupcake liners set in a muffin tin, then firmly pressing from centre of liner to edges and up the sides until crust is even with rim. Freeze until firm, then fill with mascarpone cream and fruit just before serving. Makes 18 to 20.

NUTRITION

Calories 1
Protein 11 g
Carbohydrates 72 g
Fat 81 g
Fibre 5 g
Sodium 385 mg

Portobello mushrooms 101

Chatelaine | posted Saturday, Jun 20th, 2015

Mush

Large portobello mushrooms are almost always on my weekly grocery list. A perfect stand-in for meat, they are really mature cremini mushrooms which can have caps from four to six inches wide. Their deep umami flavour (the fifth basic taste after salty, sweet, bitter and sour) is so robust that they don’t need as much salt. It’s a substantial vegetable – perfect for use in vegetarian dishes.

Select portobellos with firm, unblemished caps, then turn them over to check the gills (the dark brown feathery structure underneath). If they are dry, it means they’re fresh. If moist (or slimy) they’ve begun to spoil. Take them home and keep them in a paper bag before refrigerating. The bag will keep them dry up to 5 days.

Before cooking, cut off and discard the stem, which can be woody. Use a spoon to scrape off those gills because they can discolour other ingredients. Wipe the cap with a damp paper towel or just brush off any dirt. Cut in half, then thinly slice for stir–fries or keep whole if roasting or grilling.

A single portobello mushroom can contain more potassium than a banana, plus other nutrients such as vitamin C & D, iron and selenium. They are also low in fat, calories and carbs. They’re great stuffed or in fajitas and salads.

The new classic burger

| posted Tuesday, Jun 9th, 2015

Classicburger
PREP 15 MIN | TOTAL 35 MIN | MAKES 4 SERVINGS

INGREDIENTS

8 slices applewood-smoked bacon
1 egg
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1/2 tsp salt
500 g medium ground beef
4 sesame hamburger buns, cut in half horizontally
4 pieces smoked cheddar, thinly sliced
4 pieces aged cheddar, thinly sliced
1 beefsteak tomato, sliced
1 cup packed arugula
1/2 cup lemon-pepper aioli

INSTRUCTIONS

  • Heat a large non-stick frying pan over medium-high. Cook bacon until crispy, 2 to 3 min. Transfer to a paper-towellined plate. Set aside.
  • Preheat barbecue to medium. Whisk egg with Dijon, Worcestershire and salt in a large bowl. Season with fresh pepper. Add beef. Gently mix together. Shape into 4 burgers, each about 1/2 in. thick. Press a shallow depression in centre of each to help keep their shape while cooking.
  • Oil grill and barbecue burgers, lid closed, 5 to 7 min. Flip burgers, then lay smoked-cheddar slices on burgers. Continue grilling, lid closed, until burgers are cooked and cheese is melted, 6 more min.
  • Place bottom buns, cut-side up, on grill. Lay aged-cheddar slices on buns. Grill, lid closed, until cheese is melted, 2 to 3 min. Stack beef patty, tomato slice, bacon, arugula and Lemon-Pepper Aioli between buns.

NUTRITION

Calories 898
Protein 50 g
Carbohydrates 31 g
Fat 63 g
Fibre 2 g
Sodium 1457 mg
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