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Recipes

Turkey and Apple Wraps

BT Vancouver | posted Monday, Nov 18th, 2013

1 (150g) Package Maple Leaf Prime® Fully Cooked and Sliced Turkey Breast
1 tbsp (15 mL) Grainy Dijon mustard
1 tbsp (15 mL) Mayonnaise
1/4 tsp (1 mL) Freshly ground black pepper
2 tbsp (30 mL) Sliced green onion
2 Dempster’s® Ancient Grains Large Tortillas
1 Tart apple, sliced
1 cup (250 mL) Lightly packed arugula

TOSS turkey, mustard, mayonnaise, pepper and green onion together.

DIVIDE turkey mixture between tortillas and top each with sliced apple and arugula. Fold in sides of tortillas and roll up to serve.

For a tasty twist, add some crumbled Blue or Goat cheese or shredded old Cheddar cheese.
Replace Maple Leaf Prime® Fully Cooked and Sliced Turkey Breast with leftover roasted chicken or turkey.

Classic Chicken Fajitas

BT Vancouver | posted Monday, Nov 18th, 2013

1 Package Maple Leaf Prime Naturally® Chicken Breast Fillets, halved lengthwise
1/2 tsp (2 mL) Each chili powder, cumin, garlic powder and freshly ground black pepper
2 tbsp (30 mL) Oil, divided
1/2 Red onion, sliced
1/2 Each green and red bell pepper, sliced
2 Dempster’s®/POM Original Large Tortillas, warmed

SEASON chicken with chili powder, cumin, garlic powder, pepper and half the oil.

HEAT remaining oil in skillet over medium-high heat. Cook chicken until golden and cooked through, about 3-4 minutes per side. Add onions and peppers. Continue cooking until onions are tender crisp, about 5 minutes.

DIVIDE chicken mixture between warmed tortillas. Fold in both edges and roll up to serve.

Top with shredded cheese, pickled jalapenos, guacamole and salsa if desired.
This recipe can easily be doubled for 4 people.

Margherita Tortilla Pizza

BT Vancouver | posted Monday, Nov 18th, 2013

4 Dempster’s WholeGrains® Ancient Grains Small Tortillas
1 tbsp (15 mL) Olive oil
4 tbsp (60 mL) Olivieri® Olive Oil & Garlic Pesto
2 cups (500 mL) Grated Mozzarella cheese
1-2 Thinly sliced Roma tomatoes
⅓ cup (80 mL) Freshly grated Parmesan or Asiago cheese
¼ cup (60 mL) Fresh basil leaves, torn

PREHEAT oven to 425°F (220°C).

ARRANGE tortillas on two, parchment paper lined baking trays. Brush both sides with olive oil and prick with a fork. Bake in preheated oven for 5-7 minutes per side or until golden brown.

SPREAD each tortilla with pesto sauce and top with Mozzarella cheese, and sliced tomatoes. Sprinkle with Parmesan or Asiago cheese. Return to the oven and bake until cheese has melted, about 8 minutes. Sprinkle with freshly torn basil leaves.

Mexican Tortilla Lasagna

BT Vancouver | posted Monday, Nov 18th, 2013

1 lb (500 g) Ground beef
1 Onion, diced
2 Cloves garlic, minced
1 (15 oz) Can green enchilada sauce or green salsa
1 cup (250 mL) Salsa
1 (15 oz) Can corn, rinsed and drained
1 cup (250 mL) Canned black beans, rinsed and drained
2 Tomatoes, diced
2 tbsp (30 mL) Chopped fresh cilantro
1 tsp (5 mL) Cumin
1 tsp (5 mL) Lime juice
Dash of hot sauce
4 Large Dempster’s®WholeGrains™Ancient Grains Tortillas
4 cups (1 L) Shredded Tex Mex cheese

PREHEAT oven to 350˚F (180˚C). Lightly coat an 8” square (2 L) casserole dish with non stick cooking spray.

HEAT a large skillet over medium high heat. Cook beef, breaking up with a wooden spoon or spatula, until lightly browned, about 10 12 minutes. Remove beef from pan with a slotted spoon. Add onion and garlic to same pan and cook until soft and fragrant. Add the next nine ingredients and beef back into the skillet. Simmer 3 4 minutes.

SPOON a thin layer of the beef mixture on the bottom of the casserole and place tortillas on top, trim to fit a single layer. Spoon 1/3 of the beef mixture over the tortilla and sprinkle with cheese. Repeat layers ending with the beef mixture and the cheese.

BAKE in a preheated oven for 30 40 minutes or until bubbly and heated through. Allow to rest 10 minutes before cutting and serving.

Cut leftover tortilla into strips and toss with 1 tbsp (15 mL) vegetable oil and 1 tsp (5 mL) chilli powder, scatter over the top before baking.
Serve with sour cream.

Cajun Shrimp Soft Tacos with Lime Crema

BT Vancouver | posted Monday, Nov 18th, 2013

CAJUN SHRIMP SOFT TACOS:
1 lb (454 g) 21/25 count shrimp
2 tsp (10 mL) Cajun spice
1 tbsp (15 mL) Olive oil
1 cup (250 mL) Radishes, diced
½ Red onion, thinly sliced
½ Orange pepper, thinly sliced
6 Dempster’s® Original Small Tortillas
1 Tomato, diced
1 cup (250 mL) Guacamole

LIME CREMA:
½ cup (125 mL) Sour cream
2 tbsp (30 mL) Mayonnaise
1 tbsp (15 mL) Lime juice
Dash of hot sauce
1 tsp (5 mL) Cajun spice
Salt and pepper

CAJUN SHRIMP SOFT TACOS:
TOSS shrimp with cajun spice.

HEAT olive oil in a large skillet over medium-high heat. Add shrimp and cook for 4-5 minutes or until just turning pink. Add radishes, onion and peppers and continue to cook for another 2-3 minutes.

PLACE tortillas on a microwaveable plate and cover with a damp paper towel. Heat tortillas in the microwave using 30-second intervals until they are warmed through.

ASSEMBLE tacos by dividing the shrimp mixture evenly between tortillas. Top with tomatoes, guacamole, and lime crema.

LIME CREMA:
WHISK together all of the ingredients and set aside until ready to use.

Serve with fresh lime wedges.

Cola Braised Boneless Short Ribs

BT Vancouver | posted Thursday, Nov 14th, 2013

By Nicholas Lim, Executive Chef, Fraîche Restaurant

2 lbs 2 chuck flat
1 onion sliced
1 inch of ginger, peeled and sliced
1 stick of cinnamon
½ tsp whole allspice
3 cloves
Salt and pepper for seasoning
700 mL dark cola of your choice (rootbeer, ginger beer or CocaCola work best)

1. Sear the chuck flat (cut to desired portion size depending on what your final presentation is), transfer to an oven proof baking dish with a cover.
2. Add onions to searing pan over medium and caramelize. Add ginger and spices.
3. Deglaze with cola & scrape the bottom of the pan to lift all flavourful seared bits. Transfer liquid to meat and braise until tender at 325 F (about 2 – 3 hours).
4. Remove from oven, check to see that meat is impossibly tender but not falling apart. Let cool and store overnight in braise.
5. Remove meat from braise, strain braise and reduce in half.

Variations:
• Mini sliders for a petit appetizer – or on a full sized bun for a hearty lunch – Shread the meat and mix with reduced braising liquid. Serve up with any sort of cheese to dress it up (Goat cheese & arugula) or casual (cheddar or Monterey Jack)
• As a great holiday entrée for plated presentation served with mashed potatoes and vegetables.
• Great family style pot luck dish that travels well, can be made ahead and reheats well.

Benefits to Entertainment Planning:
• Can be made ahead
• Travels well
• Reheats well
• Great hot or room temperature
• Left overs store and freeze well for future use

Couscous with Dates, Pistachios, Pine Nuts, and Parsley

BT Vancouver | posted Tuesday, Nov 12th, 2013

Makes 4 or 5 servings
Vegan

Couscous flirts with dates, pine nuts, and pistachios, yet still revels in the traditional olive oil, lemon, scallions, and parsley. This dish straddles that ambiguous border where savory and sweet touch shoulders.

Quick-cooking whole-wheat couscous is hardly authentic to Moroccan cuisine, but it is a godsend to busy modern cooks. And the accents in this dish are Mediterranean enough for any purist, especially when you build out the plate with the easy extras listed after the recipe. (Yogurt, especially, rounds this out and qualifies it as a bona fide light main dish.) Try this with Lablabi, and a new favorite dinner awaits you.

 If pine nuts exceed your budget, you can make this with just pistachios—or finely chopped walnuts.
 If you’re making this more than 2 hours ahead of time and/or your kitchen is hot, cover the dish tightly and refrigerate it until about an hour before you plan to serve it. It will then need to come to room temperature (at least) to be at its best. Heat it further, if desired, covered, in a 250°F oven or toaster oven, or in a microwave.

2 cups whole-wheat couscous
2 cups boiling water
2 tablespoons extra-virgin olive oil, plus more for finishing
Up to 2 tablespoons fresh lemon juice
1/4 teaspoon salt, or more to taste
1 cup dried dates, pitted and chopped
2–3 scallions, finely minced
A handful of fresh flat-leaf parsley, finely minced (thicker stems discarded; about 1/4 cup)
3/4 cup pine nuts, lightly toasted
3/4 cup pistachios, lightly toasted

1. Place the couscous in a medium-large bowl and pour in the boiling water. Cover the bowl with a plate and let it stand for 15 to 20 minutes, or until the water is completely absorbed. Fluff with a fork to separate the grains.

2. Stir in the olive oil, 1 tablespoon of the lemon juice, 1/4 teaspoon salt, and the dates, mixing with a fork to thoroughly combine. (The dish can be finished and served at this point, or you can replace the plate and let it stand for up to an hour or two, until shortly before serving time.)

3. Stir in the scallions, parsley, and nuts shortly before serving, then taste to adjust the salt and lemon juice. Serve hot, warm, or at room temperature, finished with a drizzle of olive oil.

 

Vegetable Vessels: Born to be Stuffed
Makes 4 servings

A grain dish or simple bean preparation, freshly made or left over, becomes a full meal when delivered to the table housed in an edible tureen.

Prepare the vessels well in advance, and then heat the stuffed vegetables in a 350°F oven.

1 tablespoon olive oil
2 medium delicata squash (about 2 pounds each), halved lengthwise and seeded

1. Preheat the oven to 400°F, with a rack in the center position. Line a baking sheet with foil and add 1 tablespoon of the olive oil. Place the squash halves cut side down on the oil, moving them around a little to spread the oil.

2. Roast the squash for 35 to 40 minutes, or until you can easily insert a fork or a sharp knife into the skin side. Remove from the oven and let the squash cool before turning over and stuffing.

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