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Recipes
BRUSSELS SPROUTS WITH MAPLE SYRUP
By jarren
Heat 2 tbsp oil in a large skillet over medium-high heat
- 4 tbsp olive oil, divided
- 2 lbs Brussels sprouts, trimmed and cut in half
- Kosher slat and freshly ground pepper
- 1/4 cup maple syrup
- 2 tbsp unsalted butter, room temperature
- 2 tbsp chopped flat-leaf parsley
- 1 1/2 tbsp thinly sliced fresh chives
- 1 tbsp thinly sliced fresh sage
PINEAPPLE SAUCE (for pancakes)
By jarren
Melt butter in a pot over medium heat
- 2 tablespoons butter
- 3 tablespoons brown sugar or honey
- 300-g (10-ounce) tin crushed pineapple
GRILLED VEGETABLE QUINOA SALAD
By jarren
Salad: Soak quinoa in cold water for 3 minutes; drain in sieve
- Salad:
- 1 cup quinoa
- 1 each sweet red pepper and sweet yellow pepper, chopped
- 1 zucchini, cut lengthwise in 1/2 inch thick strips
- 12 asparagus spears, trimmed
- 1/2 cup feta cheese, crumbled
- 1/4 cup toasted pumpkin seeds
- 3 tbsp chopped fresh cilantro
- Chipotle Vinaigrette:
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 canned chipotle pepper in adobo sauce, minced
- 2 tsp liquid honey
- 1/2 tsp ground cumin
- 1/4 tsp each salt and pepper
SUN-DRIED TOMATO, SPINACH & GOAT CHEESE STUFFING
By jarren
Preheat oven to 350F. In a saute pan, heat olive oil
- 3 tbsp olive oil
- 1 clove garlic, minced
- 1 lb spinach, rinsed and dried
- 8 oz mushrooms, sliced
- 1 1/4 lbs rustic bread, diced and toasted
- 1 cup oil-packed sun-dried tomatoes, chopped (reserve oil from jar)
- 8 oz goat cheese
- 3-4 cups vegetable broth
- 1/2-1 tbsp kosher salt
KALE SALAD WITH HONEY GINGER DRESSING
By jarren
Make the dressing by combining all ingredients in a small bowl and whisking vigorously until everything is emulsifi...
- Salad:
- 4 cups chopped kale
- 1 1/2 cup chickpeas, chopped
- 2 green onions, chopped
- 1/2 cup almonds, chopped
- 1/2 cup sesame seeds
- 1 avocado, chopped (optional)
- Dressing:
- 3 tbsp extra-virgin olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp honey
- 1/2 " piece of ginger, peeled and minced
- Pinch of salt and freshly ground pepper
CHOCOLATE TOFFEE PIZZA
By jarren
ATCO Blue Flame Kitchen
- 1 1/4 cups (300 mL) flour
- 1/3 cup (75 mL) icing sugar
- 3 tbsp (40 mL) unsweetened cocoa powder
- 1/4 tsp (1 mL) salt
- 3/4 cup (175 mL) butter, softened
- 1 1/2 cups (375 mL) whipping cream
- 3 tbsp (40 mL) icing sugar
- 3/4 tsp (3 mL) vanilla
- 2 butter toffee chocolate bars (39 g each), coarsely crushed
- 2 tbsp (25 mL) chocolate syrup
ROASTED BROCCOLI FLORETS WITH TOASTED BREADCRUMB GREMOLATA
By jarren
Heat 1 tablespoon oil in heavy medium skillet over medium-high heat
- 4 tablespoons olive oil, divided
- 1 shallot, chopped
- 1/2 cup coarse fresh breadcrumbs made from crustless French bread
- 2 teaspoons grated lemon peel
- 2 pounds broccoli, stems removed, tops cut into 2-inch-long florets
- 2 tablespoons fresh lemon juice
WARM ITALIANO SPREAD
By jarren
Heat BBQ to medium heat. Place cream cheese spread on 8" square sheet of heavy-duty foil, top with pesto, tomatoes...
- 1 package (250 g) light brick cream cheese spread
- 1/4 cup pesto
- 1 plum tomato, chopped
- 1/4 cup Kraft 4 cheese Italiano Shredded Cheese
- Triscuit crackers
ORANGE BUTTER COOKIES WITH GRAND MARNIER GLAZE
By jarren
Make the cookies: In a medium bowl, whisk the flour, salt and baking powder
- For the cookies:
- 2 1/3 cups unbleached flour, more as needed
- 1/2 tsp salt
- 1/4 tsp baking powder
- 1 cup unsalted butter, softened
- 1 cup sugar
- 2 tbsp finely grated orange zest
- 3 large egg yolks
- 1 tsp vanilla
- For the glaze:
- 1 cup icing sugar
- 2 tbsp Grand Marnier
- 1 1/2 tbsp heavy cream, more as needed
- 2 tsp finely grated orange zest
- Pinch of salt
BAKED CHEVRE OLIVE APPETIZER
By jarren
In a small bowl, combine the marinade ingredients and set aside
- Marinade:
- 10 oz soft chevre cheese
- 1/3 cup kalamata olives, pitted
- 2 tbsp toasted pine nuts
- 2 tbsp olive oil
- Zest of 1 lemon
- 2 tbsp lemon juice
- 1 tbsp fresh basil, chopped
- 1 tbsp fresh oregano, chopped
- 1/2 tsp sweet paprika
- Pepper to taste