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Kale and Red Pepper Cheesey Calzone

BT Vancouver | posted Friday, Sep 27th, 2013

Prep time: 1 hour
Total time: 1 hour 50 minutes
Makes: 4–6 servings
1 lb (450 g) store-bought whole wheat
pizza dough
3 Tbsp (45 ml) grapeseed oil
5 cup (125 ml) chopped onion
1 red bell pepper, chopped
2 cloves garlic, minced
2 cups (500 ml) frozen chopped kale
(you can also use spinach)
2 balls (each 12 oz/340 g) mozzarella cheese
1 cup (250 ml) tomato sauce
(see Quickie Red Sauce on page 145),
plus extra for dipping
5 cup (125 ml) grated Parmesan cheese

Dust a bowl with flour and place the pizza dough in it. Dust the top of the dough with more flour and then cover with a damp dish towel. Allow the dough to stand in the bowl at room temperature for about 1 hour until it has doubled in size.

Preheat the oven to 450°F (230°C) and put the oven rack into its lowest position. Cover a large baking sheet with parchment paper.

In a large frying pan, heat 2 Tbsp (30 ml) of the grapeseed oil over medium heat. Add the onion, red pepper and a sprinkling of salt and cook until the onion begins to brown and the pepper is beginning to soften but is still a bit crisp, 8 to 10 minutes. Add the garlic and cook until fragrant, another minute or two. Add the frozen kale and stir until it has wilted and softened, 3 to 4 minutes.

Meanwhile, tear the cheese into small pieces. On a floured surface, roll out the pizza dough with a lightly floured rolling pin until it’s about a 4-inch (0.5 cm) thick rectangle. Cut the dough into four square-ish pieces.

Working with one piece of dough at a time, spoon 2 Tbsp (30 ml) of the tomato sauce onto the dough and then place a heaping tablespoon (25 ml) or even a bit more of the kale and pepper mixture on a diagonal toward one corner of the square. Add a few pieces of mozzarella and sprinkle with Parmesan cheese. Lifting the bottom right corner, fold the dough toward the top left corner. Pinch the edges of the calzone together, pulling the dough upward to close. Brush the top surface of the calzone with the remaining 1 Tbsp (15 ml) oil and carefully slice three steam vents into the top.

Transfer to the prepared baking sheet and bake in the oven until golden brown, about 15 minutes. Cool for a few minutes and then serve with a side of warm tomato sauce for dipping.

Comforting Fish Chowder

BT Vancouver | posted Tuesday, Sep 24th, 2013

Serves 6

2 Potatoes, peeled and diced
2 Carrots, peeled and diced1 Onion, diced
2 Cloves garlic, minced or finely chopped
2 Celery stalks, diced
1 1/2 skinless cod fillets, bones removed
2 cans (12 oz/370ml each) evaporated milk
1/2 cup milk
2 tbsp sour cream
1 tsp granulated sugar
salt and pepper to taste
2 tbsp finely chopped parsley

Pile potatoes, carrots, onion and garlic into a large pot.

Add enough water to to cover the ingredients. Bring to a boil over high heat, then reduce the heat to medium-low.

Simmer, uncovered, just until the potatoes are tender (about 20 minutes).

Stir in celery.  Arrange cod on top of the vegetables. Cover pot and steam until the celery is a little crunchy and the cod is cooked (approx. 5 minutes).

Add evaporated milk, milk, sour cream and sugar.  Heat over low heat and season with salt and pepper.

Garnish with parsley.


BT Vancouver | posted Monday, Sep 16th, 2013

Serves 4

45ml olive oil
180ml white onions, julienned
180ml carrots,julienned
180ml leeks, white part only, julienned
180ml celery, julienned
180ml fennel bulb, julienned
240ml tomato paste
10ml fresh thyme
pinch saffron
7ml chopped garlic
10ml sambal olek
10ml fennel seeds
2L fish stock
500g fresh fish, cut into 1 inch cubes
200g large prawns
200g large scallops
400g fresh clams
400g fresh mussels
salt and pepper to taste

In a large pot heat the olive oil, add the garlic and gently sauté about 1 minute. Add the onions, celery, carrots, leeks and fennel – sauté until soften (about 3 or 4 minutes). Add the tomato paste and heat for 2 to 3 minutes. Add the fish stock, fresh thyme, saffron, sambal and fennel seeds. Simmer for 10 minutes on medium heat, season with salt and peper.

Add the fish and stir gently. Add the prawns, scallops, clams and mussels. Let simmer without stirring being careful to not break up the fish. Simmer until the fish is cooked and the clams and mussels are open – about 6 to 8 minutes.

Serve with crusty bread on the side.

Terry Fox’s Tasty ‘Carb Load’ Pasta

BT Vancouver | posted Thursday, Sep 12th, 2013

Organic Ocean Humpback Shrimp & Heirloom Tomato Pasta
‘Puttanessca’ Spinach, Parmesan

This recipe is Gluten Free, and could easily be Vegan

Ingredients: For 2 People

-500 grams gluten free pasta, Organic Co Pasta is a favorite
-½ lb humpback shrimp, peeled and raw
-1 tbsp garlic, diced
-1 tbsp shallots, diced (red onions are a good substitute)
-1 tbsp capers
-2 tbsp olives (salty and briny are best)
-1 tsp chili flakes
-1 cup ‘heirloom style’ Windset Farms tomatoes (or your fav diced fresh tomato)
-Olive oil
-Sea salt & cracked black pepper
-2 cups raw spinach
-3 tbsp shaved parmesan
-1 tbsp red wine vinegar
-Pre cook the pasta until al dente
-in a large sauté pan, sweat the garlic and the shallots
-add the Humpback Shrimp
-add the capers, olives and chili flakes
-add the tomatoes
-season with sea salt and cracked black pepper to taste
-cook for 2-3 minutes until tomatoes are softened and tender
-add the vinegar
-add the spinach and the pasta
-toss until spinach is wilted, serve immediately

Garnish with a good glug of olive oil and shaved parmesan

Banana “Sushi”

BT Vancouver | posted Thursday, Sep 5th, 2013

My son loves sushi: I have seen him eat 3 rolls at one sitting! (He is two.) So this idea takes the shape of sushi to transform a fairly traditional lunch time staple – a PB & B. Hemp seeds add a boost of omega 3 in a kid-friendly package.

Serves 1
1 small banana
2 tbsp natural & unsweetened nut, seed or pea butter
1 tsp runny honey
1 tbsp hemp seeds
1 8-inch sprouted grain or whole wheat wrap

If your wraps are too stiff to roll, give them a quick steam over some boiling water or in a hot moist towel.

Spread tortilla with nut butter, drizzle with honey and sprinkle with hemp seeds. Place banana along one edge of the tortilla and roll the tortilla up around the banana. Slice into 8 pieces and arrange in a lunch container. Serve with chopsticks for fun!

Allergy Friendly Tip: There are butters made from almost anything you can think of nowadays. For a totally nut free option, try Sunbutter (from sunflower seeds), pumpkin seed butter (a stronger flavour) or NoNuts (golden peas).

Stuffed Gem Squash

BT Vancouver | posted Thursday, Sep 5th, 2013

¼ cup olive oil
1 tbsp. butter
1 small onion, minced
2 garlic cloves, minced
2 cups cooked rice
2 tbsp. raisins
2 tbsp. chopped fresh mint
2 tbsp. chopped parsley
1 tbsp chopped fresh dill
¼ cup feta cheese crumbled
salt & pepper
zest of half a lemon
fresh juice of half a lemon

Heat pan over medium heat and add butter and oil.
Add shallot and garlic and sauté until soft, about two minutes.
Transfer to a large mixing bowl and add all the other ingredients. Mix well.
Preheat the oven to 350 degrees. Cut the squash in half and remove some of the flesh. Stuff the squash with the rice mixture and put in a muffin pan to bake.
Bake about 20 minutes until the squash are fork tender. Remove from the oven and serve immediately.

Armstrong Extra Old Cheddar Pretzel Bun Sliders

BT Vancouver | posted Thursday, Sep 5th, 2013

Armstrong Extra Old Cheddar Pretzel Bun Sliders
Created by Chef Julian Bond, Pacific Institute of Culinary Arts
Makes 6 sliders

1 lb (500 g) lean ground beef
1 lb (500 g) ground Italian sausage meat (hot or mild)
12 cubes of Armstrong Extra Old Cheddar cheese, approximately 0.75″ (2 cm)
12 premade slider buns, preferably pretzel buns (or using recipe below)
ketchup, to taste
sliced pickles (optional)

1. In a mixing bowl, combine lean ground beef with ground Italian sausage meat.
2. Form 6 slider patties with hands, tucking a cube of cheese into the centre of each.
3. Heat the barbecue or grill to high and sear each side of the sliders until cooked to preferred liking.
4. Top one half of a pretzel bun with ketchup and pickle, if using. Add slider patty and top with the
other half of the pretzel bun. Enjoy.

Homemade Pretzel Buns

1½ cups (375 mL) warm water
1 package of active dry yeast
2 tsp (10 mL) sugar
4½ cups (1⅛ L) bread flour
1 tsp (5 mL) salt
4 tbsp (60 mL) butter, melted
1 tsp (5 mL) olive oil
8 cups (2 L) water
¼ cup (60 mL) baking soda
1 egg, lightly beaten
2 tsp (10 mL) coarse sea salt

1. In a clean small bowl add warm water, yeast and sugar, stirring gently until combined. Cover bowl with a kitchen cloth or hand towel and let sit in a warm area of the kitchen for 5 to 10 minutes. The yeast mixture will have doubled in size.
2. In a large mixing bowl combine bread flour, the yeast mixture, salt and melted butter. Mix until a dough consistency is formed.
3. Turn out dough onto a floured countertop and knead until smooth enough to form into a large firm ball.
4. Coat a clean large bowl with olive oil and place kneaded dough ball inside. Cover bowl with a clean kitchen cloth and let sit in a warm area of the kitchen for approximately 2 hours or until dough has doubled in size.
5. After the dough has risen, punch down the dough and break into 12 equal sections approximately 2½”x4″ (6cm x 10cm) in size. With each section, form balls by stretching and turning pieces back into itself to form a ball shape. Roll the piece of dough in the palm of your hand to help form the ball shape.
6. Place formed dough balls on a parchment-lined baking sheet. Cover once again with a clean kitchen cloth and let sit for approximately 1 to 2 hours in a warm area of the kitchen.
7. Preheat oven to 425°F (220°C). Bring water to a rolling boil. Slowly add baking soda. Once baking soda is dissolved, add 4 dough balls at a time to water and allow to boil for 30 seconds on each side.
Remove each ball with a slotted spoon, tapping off excess water. Place back on parchment-lined baking sheet. Repeat with remaining dough balls.
8. Brush each dough ball with beaten egg. Mark each dough ball with an X using a paring knife, and sprinkle with salt. Bake for approximately 13 to 17 minutes, or until the buns sound hollow when tapped. Remove buns from the oven and let cool.

Tips: Regular Italian sausages in casings can be used in place of ground Italian sausage meat. Combine balsamic vinegar with regular ketchup for extra pizzazz. Sliders can also be topped with condiments of choice. Size of cheese cubes can be tailored to preference.

Super Quick Cucamelon Pickles

BT Vancouver | posted Thursday, Sep 5th, 2013

2 cups cucamelons
½ cup- Chopped cilantro
½ cup- chopped green onions
½ cup- champagne vinegar
1 cups- white sugar
1 Tbsp- Kosher salt
½ Tbsp- celery seeds
½ Tbsp- dill weed

Bring the sugar, vinegar, salt, dill and celery seeds to a boil in a small sauce pan. Stir to completely dissolve the sugar & salt. Remove from the heat and allow to cool to room temp.
Put the cucamelons, onions and cilantro in a glass or plastic container. Cover with the cooled brine and refrigerate overnight.
You just made pickles.  Enjoy.

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