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Lemony goat cheese-stuffed artichokes

Cityline | posted Monday, Apr 27th, 2015

Lemony goat cheese-stuffed artichokes


  • 2 artichokes, about 225 g each
  • 1 tsp lemon juice
  • 130-g pkg goat cheese
  • 1 tbsp finely chopped mint
  • 1 tbsp finely chopped basil
  • 2 tsp lemon zest
  • 2 slices white bread
  • 2 tbsp melted butter, divided
  • 1/4 tsp salt


Line a baking sheet with foil.

Trim and lightly peel stems of artichokes. (Do not cut off stems.) Discard any small discoloured leaves around base of the stem. Cut 1 in. off tops of artichokes using a serrated knife. Using clean kitchen scissors, cut 1/4 in. off tips of spiky leaves around artichokes. Slice each artichoke in half lengthwise. Using a melon baller, scoop out the chokes. Discard any spiky inner leaves. Brush cut edges immediately with lemon juice to prevent browning.

Pour water into a large pot until it reaches 1 in. up the sides. Boil over high, then add artichokes, cut-side up. Reduce heat to medium-low. Simmer, covered, flipping halfway through, until tender, 12 to 15 min. Drain well.

Preheat broiler.

Mash goat cheese with mint, basil and lemon zest in a small bowl until smooth. Season with fresh pepper.

Whirl bread in a food processor until coarse crumbs form. It should measure 1/2 cup. Transfer to a small bowl. Stir in 1 tbsp butter until crumbs are moist.

Arrange artichokes, cut-side up, on prepared sheet. Brush with remaining 1 tbsp butter. Sprinkle with salt. Season with fresh pepper. Divide goat cheese mixture among artichokes. Sprinkle evenly with bread crumb mixture.

Broil in centre of oven until tops are golden, about 1 min. Serve warm.

Serves 4 | Per serving 175 calories, 8 g protein, 8 g carbs, 13 g fat, 2 g fibre, 373 mg sodium. Good source of vitamin A.


Trevor Bird’s Roasted Cauliflower

BT Vancouver | posted Monday, Apr 27th, 2015


1/4 head of large cauliflower cut into florets
1 tbs of oil
pinch of salt
1/4 cup chopped cabbage
1/4 cup chopped broccoli
1 cup rice noodles, cooked
1/2 cup dashi

1 Heat skillet with oil.  When pan starts to smoke, add in cauliflower
2 Cook cauliflower until very brown.
3. Season with salt and any of the options you have available.

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Curtis Stone’s piri piri chicken with slaw

BT Toronto | posted Wednesday, Apr 22nd, 2015


6  large red Fresno chilies, (about 5 ounces), coarsely chopped

4 red Thai chilies, stemmed

5 garlic cloves

2 1/2 tsp kosher salt

2/3 cup olive oil

1 pound boneless, skinless chicken thighs, cut into 2 to 3 pieces each

 Bamboo skewers, soaked in water for at least 1 hour, or metal skewers

 grilled flatbreads or 4 purchased naan


1/4 small head green cabbage, very thinly sliced (about 2 1/2 cups)

1/4 English (hothouse) cucumber, halved lengthwise and thinly sliced

1/4 white onion, very thinly sliced

1/4 cup loosely packed mint leaves, thinly sliced

1 tbsp finely grated lime zest

2 tbsp extra-virgin olive oil

 Kosher salt


  • To prepare the piri piri chicken, in a food processor, blend the chiles, garlic, vinegar, and salt until smooth. With the machine running, gradually add the oil.
  • In a large bowl, toss the chicken with 2/3 cup of the piri piri mixture to coat. Cover and refrigerate for at least 30 minutes, and up to 1 day. Refrigerate the remaining piri piri sauce.
  • Prepare a grill for high heat. Thread the chicken pieces onto skewers. Grill the skewers, turning frequently and basting with 1/3 cup of the remaining piri piri sauce, for about 12 minutes, or until the chicken is cooked through and charred in spots.
  • Meanwhile, to make the slaw, in a large bowl, combine the cabbage, cucumber, onion, and mint. In a small bowl, whisk the lime zest and juice with the oil to blend. Toss the cabbage mixture with enough dressing to coat. Season to taste with salt.
  • To serve, divide the chicken skewers, slaw, and flatbreads among four plates. Serve the remaining piri piri sauce alongside.

The chicken can be marinated for up to 1 day.

Well Fed, Flat Broke’s Broccoli and Tofu with Peanuts

BT Vancouver | posted Friday, Apr 17th, 2015

For us, this dinner is the ultimate in cheap eats. It’s rich in fiber and
protein, colorful, fast, and so jam-packed with sweet, salty, spicy
flavors that it manages to feel a little indulgent. Tip: If your peanut
butter contains added sugar, scale back on the sugar in this recipe a
bit and then adjust the sweetness to your taste. Serve over rice.

4 Servings

1 cup (250 mL) unsalted peanuts
11/2 lb (750 g) broccoli, chopped into
bite-sized pieces
2 tbsp peanut or vegetable oil
1 shallot, minced
3 cloves garlic, minced
1 tbsp minced fresh ginger
1/2 cup (125 mL) peanut butter
1/2 cup (125 mL) soy sauce
1 tbsp sesame oil
1 tbsp Sriracha or favorite hot sauce,to taste
1 to 2 tbsp dark brown sugar
1 tbsp fresh lime juice
1/2 tsp fresh ground pepper
1 red bell pepper, diced
12-oz (350-g) pkg firm tofu, cubed

In a dry frying pan on medium heat, toast peanuts, and watch them
diligently. In 3 to 4 minutes, when they start to smell like roasted
peanuts, turn golden, and sweat, remove from heat and set aside.
Divide into two piles and chop one pile.

Blanch broccoli by plunging it into a pot of boiling water. Boil for
2 minutes, then remove immediately and immerse in ice water for
1 minute. Reserve 1/2 cup (125 mL) blanching water and set aside.

In a large frying pan, heat peanut oil on medium-high heat. Add
shallots, garlic, and ginger, and saute until just golden, about 2
minutes. In a bowl, combine peanut butter, soy sauce, sesame oil,
Sriracha, sugar, and lime juice. Taste. If it needs more sugar, add
more. Add pepper and taste again. If it needs to be spicier, add more

Add bell peppers and tofu to pan. Stir 1⁄3 peanut sauce into pan.
Add 1/4 cup (60 mL) blanching water; if it is still too thick, add more
water, 1 tbsp at a time, to thin. Cook until peppers have softened,
about 2 minutes. Add broccoli and remainder of peanut sauce. Stir
to coat, then toss in whole peanuts. Sprinkle with chopped peanuts
before serving.

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Sweet potato gnocchi with sage brown butter

Cityline | posted Tuesday, Apr 14th, 2015

Sweet potato gnocchi with sage brown butter

Serves 4


  • 2 lbs sweet potato
  • 1 1/2 cup fresh ricotta, drained for 2 hours in cheese cloth or a fine sieve
  • 1/2 cup Parmesan cheese, grated
  • 1 tbsp brown sugar
  • 1 tbsp maple syrup
  • 1 tbsp lemon zest
  • 2 1/2 tbsp sea salt
  • 1/2 tsp cinnamon
  • 1/2 tsp fresh ground nutmeg
  • 2 1/2 cups all-purpose flour
  • 20 sage leaves
  • Unsalted butter
  • Vegetable oil


Preheat oven to 400F. Pierce sweet potatoes with a fork and bake on a baking sheet lined with parchment until fully cooked and tender, approximately 45 minutes.

Remove from oven, halve and allow to cool.

Remove flesh to a mixing bowl and add strained ricotta cheese. Blend with a hand blender until smooth.

Add cheese, sugar, maple syrup, lemon zest, salt, cinnamon, and nutmeg and mix well.

Mix in flour in batches until soft dough forms.

Turn dough out onto a floured surface and divide into 4 pieces. Use your palms, parallel to surface, to roll out gnocchi to a 1-in. diameter and cut desired size pieces.

Bring a large pot of salted water to a boil, add gnocchi in batches and boil for approximately 3-4 minutes, or until they float.

Remove to a clean-rimmed baking sheet.

In a large frying pan on medium heat, add 2 tsp vegetable oil and a couple handfuls of gnocchi. Sauté for one minute prior to adding a tbsp of butter, season with salt and pepper.

Sauté gnocchi until golden brown and finish with a handful of sage leaves for every cup of gnocchi.


BT Vancouver | posted Monday, Apr 13th, 2015

Chocolate chip cookies were one of my favorite childhood snacks. Truth be told, I always liked eating the dough better than eating the cookies after they were baked. Now I can have my dough and eat it, too!

1/2 cup (71 g) almonds
1/2 cup (40 g) shredded coconut
1 cup (137 g) cashews
2/3 cup (120 g) well-packed dates, chopped
2 teaspoons (10 ml) vanilla extract
1/8 teaspoon Himalayan salt
1 to 1/4 cups (175 to 219 g) dark chocolate chunks

Yield 28 mini cookies

Grind the almonds and coconut in a food processor until finely ground. Add the cashews and grind again briefly. Add the dates, vanilla, and salt. Process until they are fully incorporated. Transfer to a bowl and stir in the chocolate chunks. Use a mini ice cream scoop to make balls. Transfer them to a parchment paper–lined tray. Chill in the fridge for at least 4 hours.

Kathy Smart’s Chunky Monkey Smoothie

BT Vancouver | posted Thursday, Apr 9th, 2015

Serves 1

Chocolate, Peanut Butter and Banana blend perfectly for a snack or breakfast you will want to wake up to!
This smoothie is the perfect post workout or power packed breakfast. With the high potassium coming from both avocado and banana for optimal electrolyte replacement and extra protein hit from the Organika Vege Pro for both the busy person and active individual.

• 1 cup of unsweetened chocolate almond milk
• 1 scoop of Organika Vege-Pro Protein Powder
• ½ fresh or frozen banana (frozen will lend a creamier texture)
• 1 Tablespoon of unsweetened peanut butter or almond butter
• ½ ripe avocado
• 2-3 ice cubes

Blend and serve
Optional Ad Ins:
• ½ teaspoon of Organika Maca (if you need an energy burst)
• 1 Tablespoon of Organika Coconut Oil (to add in healthy fats for a day of increased focus and concentration)

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