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Recipes

Abby Langer’s Pear Ginger Parfait

BT Montreal | posted Wednesday, Jan 17th, 2018

Ingredients:

  • 1 tablespoon butter
  • 2 packets SPLENDA® Stevia No Calorie Sweetener
  • 1 ripe pear cored and sliced
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon ground cinnamon
  • cloves Pinch of ground
  • 1/2 cup large flake oats
  • 1/4 cup toasted sliced almonds
  • 1.5 cups plain lowfat Greek yogurt

Directions:

  1. In a frying pan, melt the butter over medium-high heat and stir in the SPLENDA® Stevia
    Sweetener.
  2. Add the pear slices and reduce heat to medium-low
  3. Sprinkle the pears with the ginger, cinnamon, and cloves. Stir to toss the pears with the
    spices, and continue to cook for 1-2 minutes on medium-low heat
  4. Add the oats and almonds to the pan, stirring to combine with the rest of the ingredients.
  5. Cook for another 2-3 minutes, stirring often, until pears are soft and the ingredients are
    incorporated
  6. Layer pear ginger crisp with yogurt in three cups or bowls, and serve.

Carrot recipes from chef Dino Luciano

BT Montreal | posted Tuesday, Jan 9th, 2018

CARROT CUCUMBER SALAD:

  • Heirloom carrots peeled
  • Small diced cucumber
  • 1 can coconut milk
  • 1 tbsp peanut butter
  • roasted peanuts
  • 1/2 tsp smoked salt
  • 1 teaspoon turmeric
  • 1/2 teaspoon pepper
  • 1 tbsp chopped coriander
  • 1 tbsp tamari
  • 1 tbsp sesame oil

Directions: 

  1. Cook coconut milk in pot on medium.
  2. Add roasted peanuts, spices, tamari & sesame oil, peanut buttercook until desired thickness.
  3. Allow sauce to cool.
  4. Toss carrots & cucumber in peanut sauce.

 

CARROT GINGER SOUP:

  • 10 roasted carrots
  • 1/2 roasted white onion
  • 1 celery stick
  • 5 roasted garlic cloves & 1 tbsp garlic powder
  • 1 tbsp pepper
  • 2 tbsp shaved ginger & 1 tbsp ginger powder
  • 1/2 cup apple cider vinegar
  • 1/2 cup chopped dill
  • 2 1/2 cups of unsweetened almond milk
  • 1 cup coconut milk
  • Salt to taste

Directions: 

  1. Roast carrots, celery, onion, & garlic cloves in oven at 420F for 30 minutes, broil for 5.
  2. Purée in blender with almond & coconut milk until creamy smooth.
  3. Chop dill & add spices.
  4. Cook on low in pot for 45 minutes to reduce & marry flavors. Salt to taste.

 

CHAMPIGNON SCALLOPS BEURRE DE CAROTTE:

  • King trumpet mushrooms
  • Marinate in miso, mirin, tamari
  • Puréed steamed carrots
  • 1/2 lbs vegan butter
  • 1/2 cup coconut milk
  • 1 cup white wine
  • 1 tbsp chopped shallots
  • 2 chopped garlic cloves
  • salt & pepper to taste
  • Micro greens tossed in lemon & truffle oil

Directions: 

  1. Marinate for up to two hours, 1 inch thick cut trumpet mushroom “scallops” (10 count) in 1 cup miso broth, 1 tbsp mirin, 2 tbsp tamari.
  2. Roast carrots covered in oven at 350 F for 1 hour.
  3. Purée in blender with coconut milk.
  4. On medium heat, sauté onion & garlic, add white wine, reduce to half.
  5. Add butter until melted, then add carrot purée.

Chef Erica’s Pecan Apple Crumble Parfait

BT Montreal | posted Friday, Jan 5th, 2018

Crumble:

  • 1 cup granola
  • ½ cup roasted pecans roughly chopped

Apples:

  • ½ tbs. coconut oil
  • 2-4 apples diced
  • 2 tbs. maple syrup
  • 1 tsp. Cinnamon
  • 2 tbs. water
  • ½ tsp. Vanilla extract

Yogurt:

  • 1½ cups yogurt
  • 4 tbs maple syrup
  • 2 tsp. Chia seeds
  • 1 tsp. Vanilla extract

Directions: 

  1. Start by mixing together all the ingredients for the yogurt, cover and put it in the fridge.
  2. For the apples melt the coconut oil in a sauté pan on medium heat.
  3. Add in the maple syrup, cinnamon, vanilla, and water.
  4. Stir those together and add in your apples. Sauté until the apples are tender or cooked to your liking.
  5. In a small plastic bag add the granola and the pecans. Shake it up and set aside until your apples have cooled to room temperature.
  6. Lastly get 4-6 little containers and add about ⅓ cup of the yogurt mixture, add a heaping spoonful of the apples.
  7. Either store them in the fridge for later (the yogurt gets better if it stays in the fridge for a while) or top with the granola and serve immediately.

Chef Erica’s Quinoa Lettuce Tacos

BT Montreal | posted Friday, Jan 5th, 2018

Ingerdients:

  • boston lettuce leaves
  • ½ cup cooked quinoa
  • ½ bell pepper diced
  • ½ onion diced
  • 1 clove garlic finely minced or grated
  • ½ zucchini diced
  • ¼ cup corn
  • ¼ can black beans
  • 2 tsp. Chili powder
  • ½ tsp. Ground cumin
  • a pinch garlic powder
  • ½ tsp. Paprika
  • ½ tbs. oil
  • zest and juice of 1 lime
  • salt and pepper to taste
  • a little cilantro roughly chopped (optional)
  • 1-2 avocados sliced (optional)

 

Directions: 

  1. Start by cooking your quinoa according to the package instructions.
  2. Then in a separate sauté pan add your oil and let that heat up on medium heat.
  3. Once hot add in your onions, garlic, and pepper and sauté for a few minutes or until they start to turn golden brown.
  4. Then add in your zucchini and sauté for another minute or two.
  5. Add in the paprika, chili powder, garlic powder, cumin, salt, and pepper. If your pan looks a little dry add in a splash of water.
  6. Cook for another minute to let the spices release their aroma.
  7. Turn off the heat and mix in your beans and corn.
  8. Lastly mix in your cooked quinoa and serve with your washed lettuce leaves.
  9. Optionally top your lettuce tacos with sliced avocado and/or a sprinkling of cilantro.

Chef Erica’s Zoodle Lo Mein

BT Montreal | posted Friday, Jan 5th, 2018

Ingerdients:

  • 4-6 zucchini (put through a spiralizer)
  • 2 tbs. soy sauce (you can swap out regular soy sauce for low sodium soy sauce or tamari for slightly healthier options)
  • a pinch salt
  • 1 ½ tsp. Sesame oil
  • 1 tsp. Cornstarch
  • 2 tbs. honey
  • a little siracha (or to your liking)
  • 1 tbs. vegetable oil
  • 1 inch piece of ginger grated
  • 2 garlic cloves finely minced or grated
  • 1-2 carrots sliced
  • a handful of broccoli florets
  • a handful of sugar snap peas halved
  • chopped green onions for garnishing
  • toasted sesame seeds (optional)

 

Directions: 

  1. Start by heating the vegetable oil in a wok on medium high.
  2. Add in your ginger and garlic and let those fry for a minute.
  3. Add in the carrots, the sugar snap peas, and the broccoli florets.
  4. Fry for a few more minutes or until the veggies start to get a little tender.
  5. Add in the honey, soy sauce, siracha, salt, cornstarch, and sesame oil.
  6. Mix it together and then add the zucchini noodles.
  7. Fry for a few more minutes or until the noodles and veggies are cooked to your liking.
  8. Optionally top with sesame seeds and/or green onions.

Chef V’s Vegetarian Greek Pita

BT Montreal | posted Tuesday, Jan 2nd, 2018

Ingerdients:

  • 4 large pita breads
  • 3 large tomatoes, thinly sliced
  • 1 cup of fresh mint
  • 1 cucumber, thinly sliced
  • 1 cup sliced olives
  • 1 cup crumbled Greek feta cheese
  • 1 jar roasted red peppers, thinly sliced
  • Great quality olive oil to drizzle over top
  • Season with salt and pepper

 

Directions: 

  1. Assemble the pita with sliced tomatoes, fresh mint leaves, cucumber slices, olives, feta cheese, roasted red pepper slices and fresh olive oil. Season with salt and pepper.

Chef V’s Chicken Parmigiana Sandwich

BT Montreal | posted Tuesday, Jan 2nd, 2018

Chicken Breast:

  • 2 chicken breasts, halved
  • 2 cups buttermilk
  • 2 tbsp. chilli powder

Breading Station:

  • 1 cup flour
  • 2 eggs
  • 2 cups whole wheat breadcrumbs
  • 1 lemon, zested
  • ¼ cup parsley, finely chopped
  • Salt and pepper

Sandwich assembly:

  • 4 whole wheat breads
  • ½ cup reduced fat mozzarella
  • 1 head of Boston lettuce
  • 1 cup spicy tomato sauce, warmed up

 

Directions: 

  1. The night before you are making this recipe marinate the chicken breast in a large plastic food storage bag with buttermilk, chili powder, salt and pepper. Place it on a dish and into the fridge overnight.
  2. Pre-heat your oven to 375 degrees.
  3. In three separate bowls prepare your breading station. One bowl with flour seasoned with salt and pepper, the second bowl with eggs whisked together and seasoned with salt and pepper, and the third bowl with whole wheat breadcrumbs seasoned with salt, pepper and lemon zest.
  4. Remove the chicken breast from the marination and dredge the chicken in the flour, then in the egg then in the breadcrumbs.
  5. Arrange a wired rack over a baking sheet and place the chicken breasts. Cook in the oven 35-40 minutes or until the chicken is cooked through.
  6. Before pulling out the chicken, place the mozzarella cheese over top and melt it for the last 5 minutes.
  7. Assemble the sandwiches by placing the lettuce, chicken and the spicy tomato sauce over top.

Chef Martin’s Double-Smoked Salmon and Sweet Pea Yorkies

BT Montreal | posted Tuesday, Dec 5th, 2017

A creamy sweet pea purée (conveniently made with frozen peas) nestled into crispy Yorkshire puddings adds fresh flavour and colour to your holiday spread. The extra-long slices of smoked salmon are especially easy to roll into elegant rosettes for an impressive finishing touch.

Makes: 12 servings                                                       

Prep time: 15 minutes

Cook time: 6 minutes

Ready in: 20 minutes                    

Difficulty Level: Easy

Per serving: 100 calories, fat 5 g (2 g of which is saturated), sodium 270 mg, carbohydrate 9 g, fibre 1 g, sugars 2 g, protein 6 g

Ingredients

  • 1 cup (250 mL) frozen PC® Small Sweet Peas
  • 1/2 cup (125 mL) fresh mint
  • 1/2 cup (125 mL) PC® Ricotta Whey Cheese
  • 1 tbsp (15 mL) PC® Creamy Horseradish Sauce
  • 1 tbsp (15 mL) each grated lemon zest and fresh lemon juice
  • 1/4 tsp (1 mL) salt
  • 1 pkg (185 g) PC® Yorkshire Pudding
  • Half pkg (300 g pkg) frozen PC® Double Smoked Oak-Smoked Long-Sliced Scottish Atlantic Salmon (about 6 slices), thawed and halved lengthwise

Directions

  1. Preheat oven to 400°F (200°C).
  2. Bring small saucepan of water to a boil. Add frozen peas; reduce heat to a simmer. Cook 2 to 3 minutes. Drain and rinse under cold water until chilled. Drain well.
  3. Combine peas, mint, ricotta, horseradish sauce, lemon zest, lemon juice and salt in food processor. Pulse, stopping to scrape down bowl if necessary, until smooth. Transfer to small bowl; cover and refrigerate until needed.
  4. Arrange frozen puddings in single layer on baking sheet. Bake 4 minutes. Transfer puddings directly to rack to cool completely.
  5. Spoon pea mixture into cooled puddings, dividing evenly. Beginning at 1 short end, loosely roll up each piece of salmon to make 12 rosettes. Arrange 1 rosette in centre of each pudding.
  6. Chef’s Tip: Garnish with pea shoots and sprinkle with cracked black pepper.
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