Claire Tansey http://clairetansey.com easy, fun, delicious Thu, 08 Feb 2018 12:09:48 +0000 en-CA hourly 1 RECIPE: Butterscotch Pie http://clairetansey.com/recipe-butterscotch-pie/ http://clairetansey.com/recipe-butterscotch-pie/#respond Thu, 08 Feb 2018 12:06:50 +0000 http://clairetansey.com/?p=1601

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butterscotch pudding pie whipped cream

This pie shouldn’t really be allowed to be. It’s too good. The silky, caramelly pudding filling is delicious on its own (I was licking it right out of the pot!) — but with crisp pastry below and whipped cream on top, it’s simply outstanding.

This does require homemade pie crust — but my Flaky Pie Pastry is easy! You can also watch the full 20-Minute Cooking School lesson on how to make pastry here.

By all means, use a box of butterscotch pudding instead of making the filling! When you’ve got homemade crust, all other shortcuts are forgiven. A cooked filling is better than instant pudding, but really, both will be delicious.

I love a little sprinkling of Maldon salt on the pie, just to cut its heady sweetness. You could also add some chocolate curls or a sprinkling of crunchy demerara sugar

RECIPE: Butterscotch Pie
 
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To add a pillow of whipped cream before serving, whip ½ cup 35% cream with 1 tablespoon sugar until it hold peaks. Spoon over the chilled pie.
Recipe type: Dessert
Serves: 1 pie
Ingredients
  • 4 tablespoons cornstarch
  • 1½ cups milk, divided
  • 2 eggs
  • ¼ cup butter
  • 1 cup (packed) brown sugar
  • ⅛ teaspoon salt
  • 1 cups whipping (35%) cream
  • 1 tablespoon whiskey
  • 1 teaspoon vanilla
  • 1 recipe Flaky Pie Pastry, blind-baked and cooled
  • Maldon salt (optional)
Instructions
  1. Combine the cornstarch with about ¼ cup of the milk in a small bowl. Stir until cornstarch has dissolved then whisk in the eggs. Reserve.
  2. Melt the butter in a small saucepan over medium. Stir in the brown sugar and salt. Whisk in the cream, then the remaining milk. Give the cornstarch mixture a stir, then add it to the pot. Whisk constantly until the mixture comes to a boil. Keep whisking for 1 min or until the sauce thickens.
  3. At this point, I like to pass the mixture through a fine-mesh sieve, but that is optional. Either way, transfer the pudding to a large bowl and stir in the whisky and vanilla. Lay a sheet of plastic wrap directly on the pudding surface to prevent a skin from forming, and let cool to room temperature. Scrape the pudding into the pie shell and chill in the fridge for at least an hour before serving. Sprinkle with Maldon salt just before serving.

 

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RECIPE: Flaky Pie Pastry (by hand) http://clairetansey.com/recipe-flaky-pie-pastry-by-hand/ http://clairetansey.com/recipe-flaky-pie-pastry-by-hand/#respond Wed, 07 Feb 2018 22:01:31 +0000 http://clairetansey.com/?p=1586

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basic pastry

Pastry isn’t nearly as scary as it may seem. Sure, I resisted making my own until well into my twenties (the legacy of my mom’s perfect flaky paralyzed me!) but once I figured out that a) you can make it in the food processor and/or b) it’s just pastry, dammit! then I was off to the races.

In culinary school, we always teach making pastry by hand, without a blender or processor, so that our students learn the sensation of what it feels like at every stage of the process. It’s also terribly satisfying. And quiet, should you be trying to make Secret Birthday Pie. So by all means, make it in the food processor if you want and can, but fret not if you’ve only got a mixing bowl and your two hands.

The choice of fat for pastry is fraught with politics, history and discord. I like all-butter pastry, all-lard pastry, or this easy blend of the two. Lard makes pastry exceptionally flaky and easy to roll; butter makes pastry spectacularly delicious. Up to you (but please note: Lard ain’t vegetarian. Or kosher. Or halal.).

To watch a full video of me making this, catch this episode of the 20-Minute Cooking School.

Once you’ve got this pastry made, your choices are limitless. It works for sweet and savoury pies, and you can also double it to make a 2-cruster. For a ridiculously easy but show-stopping dessert, blind bake the crust (that is: bake it empty, instructions in the recipe below), cool it and fill it with chocolate pudding. Or, similarly, make my Butterscotch Pie.

RECIPE: Flaky Pie Pastry (by hand)
 
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This ratio of lard:butter is a good one for flaky, very easy-to-roll and forgiving pastry. You can change the ratio to anything you like, including 100% lard or 100% butter.
Recipe type: Dessert
Serves: 1 pie crust
Ingredients
  • 1¼ cups all-purpose flour (190g)
  • ½ teaspoon salt
  • ¼ cup lard (55g)
  • ¼ cup cold butter (60g)
  • 3 to 5 tablespoons ice-cold water
Instructions
  1. Combine flour and salt in a large mixing bowl. Cut in lard and butter. Use your fingertips to squash the bit of lard and butter into the flour. Some pieces will be as big as kidney beans, others will be tiny scraps, and many will be about the size of a small pea. Good. Add 3 tablespoons of water and stir the mix together. If it doesn't all come together, add another tablespoon of water. If it's the middle of winter, you might need yet another tablespoon of ice water (flour needs more water when the air is dry). You'll know because there will still be a quantity of dry flour at the bottom of the bowl.
  2. Turn the whole affair out onto the counter and knead-shape it into a large flat disc. Ideally you're not handling it too much. Roll it our right away between 2 sheets of parchment paper or wrap it in plastic wrap and plop it into a 9-inch pie plate. Crimp the edge and dock the bottom with a fork. Chill about 30 min. You can also forego the rolling and just wrap it and freeze it for up to 2 months.
  3. To "blind bake" the chilled crust, preheat the oven to 425F. Place a piece of parchment paper in the crust and fill it with pie beans (any dried beans you're never going to cook with again). This weights the pastry down. Bake 15 min, then remove the parchment and beans and bake the now-empty crust for another 10 to 20 min or until golden. Cool on a rack.

 

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RECIPE: Kimchi-Bacon Omelette http://clairetansey.com/recipe-kimchi-bacon-omelette/ http://clairetansey.com/recipe-kimchi-bacon-omelette/#respond Wed, 07 Feb 2018 19:50:13 +0000 http://clairetansey.com/?p=1589

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kimchi bacon omelet

Healthy Breakfast With A Twist

I’m part of the Loblaw Food Council, a small group of chefs, dietitians, food professionals and academics that work together through the year to advise Loblaw on food, cooking and shopping trends and behaviours. One day a year we all gather in Toronto to eat and talk. It’s one of the highlights of my work year—we all come from different places and the conversation is endlessly interesting.

My area of expertise—home cooking (surprise!)—continues to be a big part of the conversation. The Loblaw 2018 Canadian Food Trends show that home cooks will devote more time to the first meal of the day. As Canadians learn more about nutrition, we want breakfasts that are fast, easy and packed with protein. Of course, the breakfasts have to be exceptionally delicious, too.

The Food Council challenged me to come up with a killer breakfast idea that fit all these parameters. I knew eggs would be a good, nutritious start, but I wanted to make them really exciting and drop in a few unexpected flavour bombs too.

The result is this delightfully delicious, surprising combination of kimchi, cheddar and bacon in an omelette. Eggs, bacon and cheese provide a big dose of healthy protein, kimchi’s spicy, sour, salty pungency kicks the whole thing into the flavour stratosphere and fresh lime takes everyone by surprise. And yes, it’s on your plate in 5 minutes or less.

So, the next time you think you don’t have time for a hot breakfast, make an omelette. Riff on whatever add-ins you like best, but don’t stop at the usual ham, onions and mushrooms…think beyond!

RECIPE: Kimchi-Bacon Omelette
 
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Look for kimchi in the refrigerated section of the grocery store -- it's widely available now.
Recipe type: Main
Serves: 1
Ingredients
  • 2 rashers bacon, cooked and chopped
  • 1 to 3 tablespoons kimchi
  • 1 teaspoon butter
  • 2 eggs
  • pinch of salt
  • ¼ cup grated old cheddar
  • Fresh lime wedges
Instructions
  1. Heat the bacon and kimchi in a 7-inch non-stick pan over medium-high until very warm. Transfer to a small bowl.
  2. Wipe out the pan with paper towel, then melt butter in it over medium. While it's melting, whisk the eggs and salt in a small bowl with a fork. Pour the eggs into the pan and wait 30 sec. or until the bottom bit of the omelette firms up. Tilt the pan and use a heat-proof spatula to tuck in the edges of the omelette so runny egg from on top runs towards the outside edge of the pan.
  3. Cook until the egg is mostly set, but still moist. Sprinkle with cheese, then with bacon-kimchi mixture and cook another 30 sec. or until the cheese is mostly melted.
  4. Pick up the pan and let half of the omelette slowly slide out onto a plate. Then use the pan to flop the top half over the bottom half, leaving you with a half-moon omelette. Serve with limes for squeezing.

Disclosure: This post is sponsored by my much-respected long-time partner, Loblaw, as part of my ongoing participation in their Food Council. 

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RECIPE: Sesame-Shrimp Stir Fry http://clairetansey.com/recipe-sesame-shrimp-stir-fry/ http://clairetansey.com/recipe-sesame-shrimp-stir-fry/#respond Mon, 05 Feb 2018 16:19:17 +0000 http://clairetansey.com/?p=1581

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Shrimp broccoli stir fryHere’s another delicious, fast, easy weeknight supper. If you haven’t watched the Stir Fry episode of the 20-Minute Cooking School, please do — there’s a ton of tips in that. Here…I’ll summarize:

  1. Have everything chopped, mixed and ready before turning on the pan. Once you get cooking, it happens too fast to fit in any more prep. If serving with rice, start the rice before anything else.
  2. Use a large non-stick frying pan (not a wok).
  3. For a pound of protein, use 1/2 cup of liquid, plus some flavourings and 1 tablespoon of cornstarch.
  4. Use vegetables that cook in approximately the same time (peppers + green beans; mushrooms + onions; broccoli + cauliflower; bok toy + baby corn, etc).
  5. Serve immediately!

 

RECIPE: Sesame-Shrimp Stir Fry
 
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I'm fussy about shrimp, and I only buy wild-caught ones or at the least ones not produced in Southeast Asia.
Recipe type: Main
Serves: 4
Ingredients
  • Sauce:
  • ¼ cup water
  • ¼ cup dry white wine (or water)
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • Stir Fry:
  • 340g shell-on shrimp, thawed and deveined
  • 2 tablespoons dry white wine
  • 1 teaspoon sesame oil
  • 550g broccoli (about 1 large bunch), cut into small florets
  • ¼ cup water
  • 1 tablespoon canola oil
  • 2 cloves garlic, minced
  • 1 tablespoon minced ginger
  • ½ cup sliced water chestnuts
  • Rice or noodles for serving
Instructions
  1. Stir the sauce ingredients together in a measuring cup. Reserve. Combine shrimp with wine and sesame oil in a medium bowl. Reserve
  2. Combine broccoli with water in a large non-stick frying pan with a lid. Bring to a boil and cook, covered, 2 to 4 min or until broccoli is just barely tender-crisp and the pan is dry. Transfer to a bowl or plate to reserve.
  3. Put the pan back on the stove over medium-high. Add the oil, then the shrimp and its marinade. Cook for 30 seconds. Add the garlic and ginger and stir. Add the broccoli back to the pan and stir well. Add the water chestnuts. Stir the sauce, then add it all at once and stir until it thickens, about 30 sec. Serve over rice or noodles.

 

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RECIPE: Spicy-Sweet Cashew Chicken Stir-fry http://clairetansey.com/recipe-spicy-sweet-cashew-chicken-stir-fry/ http://clairetansey.com/recipe-spicy-sweet-cashew-chicken-stir-fry/#respond Thu, 01 Feb 2018 12:19:34 +0000 http://clairetansey.com/?p=1572

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stir fry chicken, red peppers, green beans

Is there an easier weeknight meal than a stir-fry? No–but that doesn’t mean we can’t reverse-engineer it so it’s even easier and more delicious. Here are a few tips for easy, delicious stir-fries:

  1. Have everything chopped, mixed and ready before turning on the pan. Once you get cooking, it happens too fast to fit in any more prep. If serving with rice, start the rice before anything else.
  2. Use a large non-stick frying pan (not a wok).
  3. For a pound of protein, use 1/2 cup of liquid, plus some flavourings and 1 tablespoon of cornstarch.
  4. Use vegetables that cook in approximately the same time (peppers + green beans; mushrooms + onions; broccoli + cauliflower; bok toy + baby corn, etc).
  5. Serve immediately!

For tons more tips and a video demo of this recipe, watch this episode of the 20-Minute Cooking School.

RECIPE: Spicy-Sweet Cashew Chicken Stir-fry
 
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You can use about 450g of any protein -- pork tenderloin, sliced steak, tofu or shell-on shrimp -- in place of the chicken.
Recipe type: Main
Serves: 3
Ingredients
  • Sauce:
  • ¼ cup chicken broth
  • ¼ cup dry white wine (or water)
  • 2 tablespoons hoisin sauce
  • 1 tablespoon cornstarch
  • 1 to 3 teaspoons sriracha
  • Stir-Fry:
  • 2 boneless, skinless chicken breasts, cubed
  • 1 tablespoon sesame oil
  • 1 tablespoon canola oil
  • 1 small red onion, thinly sliced
  • 1 teaspoon finely minced ginger
  • 1 clove garlic, minced
  • 1 red pepper, cubed
  • Handful thin green beans, cut in half
  • ⅓ cup roasted cashews or peanuts
  • Rice or lettuce wraps, to serve
Instructions
  1. Stir the sauce ingredients together in a measuring cup. Reserve.
  2. Combine chicken with sesame oil in a medium bowl. Stir well to coat. Reserve.
  3. Heat a large non-stick frying pan over high. Add the oil, then add the chicken. Cook 2 min then make a space in the centre of the pan. Add the onions and cook 30 seconds. Add the peppers and green beans. Cook, stirring, 3 to 4 min or until chicken is almost totally cooked. Add ginger and garlic and cook until chicken is cooked.
  4. Stir sauce then add all at once. Stir constantly until sauce is thickened. Sprinkle with nuts. Serve over rice or in lettuce wraps.

 

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RECIPE: Coconut-Curry Chickpeas & Greens http://clairetansey.com/recipe-coconut-curry-chickpeas-greens/ http://clairetansey.com/recipe-coconut-curry-chickpeas-greens/#respond Thu, 25 Jan 2018 14:12:14 +0000 http://clairetansey.com/?p=1562

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coconut braised chick peas and kale

A few weeks ago, you asked me for some easy vegetarian one-pot dinners. It’s one of my favourite subjects! I love this particular recipe, which comes together in said single pot in less than 30 minutes, and it’s so rich and creamy–and packed with super-nutritious foods!–that I bet you’re going to love it too.

I started riffing on these braised chick peas from The Kitchn a few years ago. I never loved the sundried tomatoes, but the coconut-chick pea-greens combo is magic, and I added curry paste since it makes everything better (in my opinion).

During the live demo on the 20-Minute Cooking School, I hit a few key tips that make this, and any other vegetarian main course, that much better. Here they are:

  1. Start by sweating the onions — low heat, covered, with a pinch of salt in there. It takes some time but it’s the sweet, balanced base for the whole dish.
  2. Yes, you may want a ceramic horseradish grater like mine. Check it out.
  3. Vegetarian food needs a little more love in terms of flavour-building. Ginger, garlic and curry paste are always a good idea.
  4. Kale shouldn’t ever be “tender-crisp”. Yuck. It should be “meltingly tender”. This takes time and low heat (like the onions). Your patience rewarded will be!
  5. Salt. Salt. SALT. If the dish tastes a little ho-hum, add salt! (and a squeeze of lemon if you like)

RECIPE: Coconut-Curry Chick Peas & Greens
 
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Serve this spooned over rice or toast or a baked sweet potato -- or just on its own. Don't use low-fat coconut milk (it's no fun at all).
Recipe type: Main
Serves: 3ish
Ingredients
  • 2 tablespoons canola oil
  • 1 small onion, finely chopped
  • 1 large clove garlic, minced
  • about 1 teaspoon freshly grated ginger
  • 1 to 2 tablespoons hot curry paste
  • ½ teaspoon salt
  • Half a 284g bag chopped kale (4 cups tightly packed)
  • 540-mL can chickpeas, drained and rinsed
  • 400-mL can coconut milk
Instructions
  1. Heat a medium saucepan over medium-low. Add oil, then onion. Cook gently until onion is very soft and just tinged with gold, about 8 min. Add garlic and ginger and cook another 2 min or so. Stir in curry paste and salt, then add kale and a splash of water. Cover and cook until kale is very tender, about 10 min. Stir in chickpeas and coconut milk. Simmer 5 min.

 

Disclosure: This post contains affiliate links meaning that if you click over and buy something, we receive a tiny commission (at no extra charge to you) which helps keep the lights on in Claire Tansey’s Kitchen. We never link out to something we wouldn’t recommend. Thank you!

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RECIPE: Crispy Tofu with Spicy Peanut Sauce http://clairetansey.com/recipe-crispy-tofu-with-spicy-peanut-sauce/ http://clairetansey.com/recipe-crispy-tofu-with-spicy-peanut-sauce/#respond Thu, 18 Jan 2018 00:32:47 +0000 http://clairetansey.com/?p=1552

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Several weeks ago, listening to Chris Nuttall-Smith’s superb podcast, The Fridge Light, I was freed from a misunderstanding. In the episode about tofu, “Blank Slate”, Chris explained how, scientifically, tofu cannot absorb flavours. All it can do while sitting in a marinade is release water, not suck anything back in.

So all the people who’ve been trying to convince you to like tofu all these years by telling you “it’s a blank canvas, add whatever flavour you want!!” are WRONG WRONG WRONG. Tofu has its own distinct–and may I boldly say delicious!–flavour.

Hallelujah.

I’ve always loved tofu. I can eat it fresh and cold, drizzled with ponzu or soy sauce; I love it fried, baked or braised. I’ve raged against extra-firm tofu (just no) and extolled the glories of medium and soft tofu. But I’ve never been able to pinpoint what precisely it is that I so adore about tofu.

I love tofu’s magical, custardy, frankly kind of plain and squishy self. And now I’m proud of that. Thanks, Chris!

For a real-time demo of this recipe, plus a ton more shopping, prepping and storage tips, watch this episode of the 20-Minute Cooking School.

RECIPE: Crispy Tofu with Spicy Peanut Sauce
 
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I could easily eat this entire recipe by myself. I can also share it with another adult as long as there is rice or noodles plus a green vegetable alongside. I use natural PB since that's what we have but if you only have the Skippy type, that's fine too!
Recipe type: Main
Serves: 2
Ingredients
  • 3 tablespoons natural peanut butter
  • 3 - 4 tablespoons boiling water
  • 2 tablespoons hoisin sauce
  • 2 teaspoons lime juice
  • 1 teaspoon sriracha or hot chili-garlic sauce
  • 1 teaspoon sesame oil
  • 450g package medium or medium-firm tofu
  • ⅓ cup cornstarch
  • 2 to 3 tablespoons canola oil
Instructions
  1. Whisk the peanut butter, water, hoisin, lime juice, hot sauce and sesame oil together in a medium bowl. Reserve.
  2. Cut the tofu block into 8 slices. Gently but assertively press them dry with paper towels. Place in a large bowl. Add the cornstarch and toss gently to coat.
  3. Heat a large non-stick frying pan over medium high. Add the canola oil, then add the tofu slices. Cook 2 to 3 min per side or until deeply golden. Reduce the heat as necessary so they don't burn. Repeat with the rest of the tofu, adding more oil if the pan needs it.
  4. Drizzle the peanut sauce over the tofu and oh my god just try not to eat it all.

 

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RECIPE: Congee http://clairetansey.com/recipe-congee/ http://clairetansey.com/recipe-congee/#respond Sun, 14 Jan 2018 13:44:14 +0000 http://clairetansey.com/?p=1549

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Congee is a cross between risotto and chicken noodle soup and it’s pure heaven when the weather is cold, or you’re cold, or you have a cold. It’s creamy and umami-yummy and seems to warm up all the nooks and crannies of your body.

When I made this on Cityline, Tracy revealed to me (backstage) that she really doesn’t like congee — it’s a textural thing for her. And I get that; I’m the same way with scrambled eggs (unless they’re cooked just so, it’s a hard no.) But if you like porridge and other creamy things, do try this.

There are a hundred ways to dress up a bowl of congee. But plain is wonderful– make sure to add the soy and sesame though–and if you’re under the weather it’s magically healing.

RECIPE: Congee
 
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I actually prefer store-bought chicken broth for this recipe, and my favourite is Better than Bouillon, a concentrated paste sold in small jars in the soup aisle.
Recipe type: Main
Serves: 4
Ingredients
  • ¾ cup short-grain white rice
  • 6 cups water
  • 4 cups chicken broth
  • 5 slices fresh ginger
  • Cooked, shredded chicken
  • Green onions, thinly sliced
  • Soy sauce
  • Sesame oil
Instructions
  1. Combine water, stock and rice in a large pot.
  2. Bring to a boil, then reduce heat and simmer, partially covered, stirring occasionally, 60 to 75 min or until thick and creamy.
  3. Remove and discard ginger.
  4. Ladle into serving bowls and top with chicken, onions, a drizzle each of soy sauce and sesame oil.

 

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RECIPE: How To Cook Quinoa (Or Any Grain!) http://clairetansey.com/recipe-how-to-cook-quinoa-or-any-grain/ http://clairetansey.com/recipe-how-to-cook-quinoa-or-any-grain/#respond Wed, 03 Jan 2018 21:50:17 +0000 http://clairetansey.com/?p=1528

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Several years ago I was developing a series of Indian recipes and struggled to get the water-to-rice ratio just right for simple Basmati rice. A friend suggested “just using the Sri Lankan way.” Hm, what now? Well, apparently Sri Lankans don’t bother with specific measurements when making rice; instead, they just boil a pot of water and cook (and then drain) the rice like pasta. It’s faster, totally flexible and foolproof.

As it also turns out, it’s the easiest way to cook any grain, from quinoa to wheat berries. All that changes is the boiling time. Thank you, Sri Lanka!

Obviously, I love this. Being liberated from the anxiety of water-to-grain ratios means you can cook any grain on the fly and without a recipe. And it’s another reason why, if you’re running into the house in a mad rush to make something–anything–for dinner, it’s always wise to start by putting a pot of water on to boil.

You do need a metal mesh strainer or fine colander for this (otherwise your quinoa will flow right through it and into the sink) but you can get one in Chinatown or on Amazon for a song. I have two and use them both all the time.

Boil a large pot of salted water. Add rice (or any grain) and return to a boil. Boil very gently, stirring often, until tender. Strain and eat or add to any recipe. Here are a few rough timings :

basmati or jasmine rice: boil 10 to 12 minutes

quinoa: boil 7- 9 minutes

farro (pearled): boil 20 minutes

barley (pearled): boil 20 minutes

wheat berries: boil 25 – 28 minutes

brown rice: boil 22 – 25 minutes

For the full play-by-play, watch this episode of the 20-Minute Cooking School. 

Disclosure: This post contains affiliate links meaning that if you click over and buy something, we receive a tiny commission (at no extra charge to you) which helps keep the lights on in Claire Tansey’s Kitchen. We never link out to something we wouldn’t recommend. Thank you!

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NEWS: New Cooking Classes http://clairetansey.com/news-new-cooking-classes/ http://clairetansey.com/news-new-cooking-classes/#respond Thu, 28 Dec 2017 16:06:15 +0000 http://clairetansey.com/?p=1519

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For almost two years I’ve been searching for a great location to teach hands-on cooking classes. It’s hard! But I found it at Le Dolci’s beautiful and bright new studio in Toronto’s West end.

So to kick off 2018 I’m launching a four-week “bootcamp”. It’s a cooking class for real people — people like me and you who just want to get a tasty dinner on the table without spending hours in the kitchen, travelling all over town in search of ingredients or endlessly prowling the internet for recipes.

I’m so excited about these classes. The recipes in this series are for the easy, fun and delicious meals that I try to make all the time. It’s the cooking philosophy (and some of the recipes!!) from Uncomplicated and the 20-Minute Cooking School.

Each class will start with a demo of the recipes we will be making that evening. You’ll get to taste them and then you’ll make your own batch to take home. You can have it for supper the next night! Of course you’ll get tons of my usual intel, tips, tricks and culinary myth-busting.

Here are the recipes:

Week 1: Ravioli Lasagna, Sautéed Green Beans. 

Week 2: Cashew Chicken & Broccoli Stir-Fry, Perfect Jasmine Rice. 

Week 3: Sheet Pan Miso salmon, Roasted Sesame Potatoes and Asparagus. 

Week 4: Beef & Barley Stew, Creamy Mashed Potatoes, Kale Caesar Salad. 

I’d love to see you there. Please sign up using this link.

And if there are other types of classes you’d like to see me launch, just say the word.

Happy new year to everyone!

~xo, C.

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