Mexican stuffed bell peppers
1 pound extra lean ground beef
4 peppers (red, yellow, green or orange)
1 cup minced onion
taco seasoning 2 packs, spicy
1 cup shredded mozzarella cheese
1 can diced tomatoes with chili peppers and onions (drained)
1/2 cup Ben's Mexican rice
2 tsp parsley chopped
salt and pepper to taste
Caramelize onions and add the beef and fully cook it down - add taco seasoning and some water to thoroughly cook the beef. Add the tomatoes. Cook the brown rice - follow instructions on package. Season with salt and pepper. Add corn to rice. Cut the tops of the bell peppers and remove seeds and membrane. Sit them upright in an oven proof dish. Fill the peppers with rice, beef, cheese in layers and top with parsley. Put the pepper tops back on and place in oven dish on 350 degrees for about 40 minutes until the peppers are cooked (see photo above). Enjoy with avocado, pico de gallo and sour cream.
Pico de Gallo
This pico de gallo recipe is fresh, delicious and easy to make! You’ll need only 5 ingredients to make this classic Mexican dip—tomato, onion, cilantro, jalapeño and lime. Recipe yields about 4 cups (about 8 servings).
4 peppers (red, yellow, green or orange)
1 cup minced onion
taco seasoning 2 packs, spicy
1 cup shredded mozzarella cheese
1 can diced tomatoes with chili peppers and onions (drained)
1/2 cup Ben's Mexican rice
2 tsp parsley chopped
salt and pepper to taste
Caramelize onions and add the beef and fully cook it down - add taco seasoning and some water to thoroughly cook the beef. Add the tomatoes. Cook the brown rice - follow instructions on package. Season with salt and pepper. Add corn to rice. Cut the tops of the bell peppers and remove seeds and membrane. Sit them upright in an oven proof dish. Fill the peppers with rice, beef, cheese in layers and top with parsley. Put the pepper tops back on and place in oven dish on 350 degrees for about 40 minutes until the peppers are cooked (see photo above). Enjoy with avocado, pico de gallo and sour cream.
Pico de Gallo
This pico de gallo recipe is fresh, delicious and easy to make! You’ll need only 5 ingredients to make this classic Mexican dip—tomato, onion, cilantro, jalapeño and lime. Recipe yields about 4 cups (about 8 servings).
- 1 cup finely chopped red onion (about 1 small onion)
- 1 medium jalapeño pepper, ribs and seeds removed, finely chopped (decrease or omit if sensitive to spice, or add another if you love heat)
- ¼ cup lime juice
- ¾ teaspoon fine sea salt, more to taste
- 1 ½ pounds ripe red tomatoes (about 8 small or 4 large), chopped
- ½ cup finely chopped fresh cilantro (about 1 bunch)
- In a medium serving bowl, combine the chopped onion, jalapeño, lime juice and salt. Let it marinate for about 5 minutes while you chop the tomatoes and cilantro.
- Add the chopped tomatoes and cilantro to the bowl and stir to combine. Taste, and add more salt if the flavors don’t quite sing.
- For the best flavour, let the mixture marinate for 15 minutes or several hours in the refrigerator. Serve as a dip, or with a slotted spoon or large serving fork to avoid transferring too much watery tomato juice with your pico. Pico de gallo keeps well in the refrigerator, covered, for up to 4 days.
Linguini with spicy Italian meatballs
Ingredients:
For Meatballs:
- 1 pound mix of ground beef and spicy Italian sausage
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1 large egg
- Salt and pepper to taste
- Olive oil for cooking
For Tomato Sauce:
- 1 can (28 ounces) crushed tomatoes
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1-2 tablespoons olive oil
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, combine the ground meat, breadcrumbs, Parmesan cheese, chopped parsley, minced garlic, egg, salt, and pepper. Mix well until all ingredients are evenly incorporated.
3. Shape the mixture into meatballs, about 1 to 1.5 inches in diameter.
4. Heat olive oil in a large oven-safe skillet over medium heat. Brown the meatballs on all sides, turning them gently to ensure even cooking. Once browned, remove them from the skillet and set aside.
5. In the same skillet, add a bit more olive oil if needed. Sauté the chopped onion and garlic until softened.
6. Pour in the crushed tomatoes and add dried oregano, dried basil, salt, and pepper. Stir well to combine.
7. Bring the tomato sauce to a simmer and let it cook for about 5 minutes.
8. Return the browned meatballs to the skillet, nestling them into the tomato sauce.
9. Transfer the skillet to the preheated oven and bake for about 20-25 minutes or until the meatballs are cooked through.
10. Garnish with additional fresh parsley and grated Parmesan before serving.
11. Add chili flake if you like more heat.
Serve the Italian meatballs with tomato sauce over cooked pasta.
For Meatballs:
- 1 pound mix of ground beef and spicy Italian sausage
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1 large egg
- Salt and pepper to taste
- Olive oil for cooking
For Tomato Sauce:
- 1 can (28 ounces) crushed tomatoes
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1-2 tablespoons olive oil
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, combine the ground meat, breadcrumbs, Parmesan cheese, chopped parsley, minced garlic, egg, salt, and pepper. Mix well until all ingredients are evenly incorporated.
3. Shape the mixture into meatballs, about 1 to 1.5 inches in diameter.
4. Heat olive oil in a large oven-safe skillet over medium heat. Brown the meatballs on all sides, turning them gently to ensure even cooking. Once browned, remove them from the skillet and set aside.
5. In the same skillet, add a bit more olive oil if needed. Sauté the chopped onion and garlic until softened.
6. Pour in the crushed tomatoes and add dried oregano, dried basil, salt, and pepper. Stir well to combine.
7. Bring the tomato sauce to a simmer and let it cook for about 5 minutes.
8. Return the browned meatballs to the skillet, nestling them into the tomato sauce.
9. Transfer the skillet to the preheated oven and bake for about 20-25 minutes or until the meatballs are cooked through.
10. Garnish with additional fresh parsley and grated Parmesan before serving.
11. Add chili flake if you like more heat.
Serve the Italian meatballs with tomato sauce over cooked pasta.
Gigi Hadid's Spicy Pasta alla Vodka
Ingredients
- 1/2 cup extra virgin olive oil
- 2 shallots or 1 small onion, chopped
- 4-5 garlic cloves, finely chopped
- 1/2 cup tomato paste
- 3 Tbsp vodka
- 1.5 cups heavy cream
- 2 tsp red chili flakes
- 1/2 tsp black pepper
- Salt, to taste
- 1/2 cup parmesan cheese
- 2 Tbsp butter
- 8oz orecchiette pasta
- 1 Tbsp fresh parsley, chopped
- Boil pasta according to directions on package, adding 1 tsp salt to the water. Reserve 1/2 cup of the pasta water for later use in the sauce.
- Heat extra virgin olive oil in a skillet over medium high heat. Add shallots or onions and sauté until they start to change color.
- Add in garlic and sauté for a minute.
- Stir in tomato paste and cook for 5 minutes, stirring frequently.
- Add in vodka and cook for 2-3 minutes.
- Stir in cream along with red chili flakes, salt and pepper. Stir until smooth.
- Add cheese and reserved pasta water. Cook for a minute.
- Stir in pasta and butter. Garnish with fresh parsley.
Homemade Greek Gyro
For the Tzatziki: Use a 5 ounce container of Greek yogurt (the higher fat content, the tastier it will be). In a bowl, mix yogurt and 1/4 cup sour cream (high fat), 2 tbs lemon juice, 1 tbs white wine vinegar, 1 tbs chopped fresh dill, 1 and 1/2 tsp minced garlic, 2 tsp kosher salt and 1/2 tsp ground pepper. seed 2 English cucumbers and grate them. Place grated cucumber in a clean kitchen towel and squeeze the liquid out. Add the cucumber to the yogurt mixture. Mix thoroughly and place in fridge.
For the Greek Salad: Roma tomatoes cut into small pieces or cherry tomatoes cut in half, long English cucumber cut into small pieces, green and red peppers cut into small pieces, sun dried tomatoes in oil cut into small pieces (you can use the oil for the dressing), pitted Kalamata olives, cubed or crumbled feta, shallots, sweet onion, red onion cut into small pieces, cilantro (a handful chopped up to top salad). For the dressing, mix olive oil, red wine and rice vinegar, tsp of hot dijon, small shallot minced, salt and pepper.
For the chicken: 1 pound boneless , skinless chicken breasts (about 2 large breasts), ⅓ cup plain Greek yogurt, ¼ cup olive oil, 4 lemons, 4-5 cloves garlic , pressed or minced, 2 tablespoons dried oregano, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepperInstructions: Place the chicken pieces in a freezer bag or a bowl and set aside. Add the Greek yogurt and olive oil to a medium size bowl. Zest one of the lemons and add to the bowl. Juice that lemon into the bowl with the zest. Slice the other three lemons and set aside. Add the minced garlic, oregano, kosher salt and black pepper to the lemon juice and zest and stir. Pour half of the marinade into the freezer bag or the bowl with the chicken pieces and reserve the other half of the marinade for basting. Marinate the chicken for 30 minutes or up to 3 hours in the refrigerator. When ready to grill, prepare the grill by lightly oiling the grate with vegetable oil or cooking spray and set to medium high heat. Grill the chicken, basting with the reserved marinade and turning often so each side browns and has light grill marks, until cooked through, about 15-20 minutes or until the chicken juices run clear. During the last 5 minutes of cooking add the 3 sliced lemons to the grill, turning once or twice. Allow the chicken to rest for 5 minutes before slicing and serve with the grilled lemons.
Serve with Greek Pita bread and shredded romaine lettuce. Spread Tzatziki onto the pita, add lettuce, Greek salad and chicken. Top with more Tzatziki. Καλή όρεξη!
For the Greek Salad: Roma tomatoes cut into small pieces or cherry tomatoes cut in half, long English cucumber cut into small pieces, green and red peppers cut into small pieces, sun dried tomatoes in oil cut into small pieces (you can use the oil for the dressing), pitted Kalamata olives, cubed or crumbled feta, shallots, sweet onion, red onion cut into small pieces, cilantro (a handful chopped up to top salad). For the dressing, mix olive oil, red wine and rice vinegar, tsp of hot dijon, small shallot minced, salt and pepper.
For the chicken: 1 pound boneless , skinless chicken breasts (about 2 large breasts), ⅓ cup plain Greek yogurt, ¼ cup olive oil, 4 lemons, 4-5 cloves garlic , pressed or minced, 2 tablespoons dried oregano, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepperInstructions: Place the chicken pieces in a freezer bag or a bowl and set aside. Add the Greek yogurt and olive oil to a medium size bowl. Zest one of the lemons and add to the bowl. Juice that lemon into the bowl with the zest. Slice the other three lemons and set aside. Add the minced garlic, oregano, kosher salt and black pepper to the lemon juice and zest and stir. Pour half of the marinade into the freezer bag or the bowl with the chicken pieces and reserve the other half of the marinade for basting. Marinate the chicken for 30 minutes or up to 3 hours in the refrigerator. When ready to grill, prepare the grill by lightly oiling the grate with vegetable oil or cooking spray and set to medium high heat. Grill the chicken, basting with the reserved marinade and turning often so each side browns and has light grill marks, until cooked through, about 15-20 minutes or until the chicken juices run clear. During the last 5 minutes of cooking add the 3 sliced lemons to the grill, turning once or twice. Allow the chicken to rest for 5 minutes before slicing and serve with the grilled lemons.
Serve with Greek Pita bread and shredded romaine lettuce. Spread Tzatziki onto the pita, add lettuce, Greek salad and chicken. Top with more Tzatziki. Καλή όρεξη!
Pot roast bourguignon style
In a dutch oven, sear the meat (salted and peppered) until crispy edges form. Remove from pot and add one large onion chopped and mushrooms. I used whole button mushrooms. Sautée till golden - add your meat and cover with beef broth. I also added 3/4 cup Vin de Bourgogne for flavour. Place the pot roast in a 350 degree oven for a good 3 hours until the liquid is almost gone and the meat is super tender. I also added potatoes and carrots one hour into the cooking. Let sit for 1/2 hour with pot covered for the juices to settle. Enjoy
Yakitori - Nanbankan inspired
When I lived in LA, my husband and I would go to Yakitori at Nanbankan at least once a week. I was inspired to create my own Japanese BBQ - I have skewered beef, tiger prawns, chicken thighs and green onions, wings, hearts and giblets, shishito peppers, baby eggplant, quail eggs, shitake mushrooms, bacon wrapped asparagus, yams and brussel sprouts. I also made sushi rice terrine. All these will go on a bbq. Before loading the skewers, I marinated all the meat in the Tare sauce overnight. This helps tenderize and of course adds great flavour. Be sure to soak all wooden skewers in water an hour or 2 so that they don't burn on the grill.
The Yakitori Tare sauce that is used to brush on while on the flame is what makes this delicious: 2 tbs soy sauce, 2 tbs mirin, 1 tbs sugar, 1 tbs sake. Mix all ingredients until sugar is dissolved. Place in covered container in fridge until ready to use. I quadrupled the recipe as I have a lot of food to baste. I also made a delicious peanut sauce for dipping. You can also use cashew butter or almond butter in case of peanut allergies. For the dipping sauce: 1/2 cup peanut butter, 1/3 cup low sodium soy sauce, 2 tbs sesame oil, 2 tbs rice vinegar, 2 tbs chili paste, 2-3 tbs honey, 1 tbs freshly grated ginger and 1/2 tbs roasted garlic. 1/4 cup water. Mix well until smooth. Keep in fridge and serve with cut cabbage, carrots and cucumber sticks.
Check out this site to learn more about Yakitori https://www.hungryhuy.com/yakitori/
The Yakitori Tare sauce that is used to brush on while on the flame is what makes this delicious: 2 tbs soy sauce, 2 tbs mirin, 1 tbs sugar, 1 tbs sake. Mix all ingredients until sugar is dissolved. Place in covered container in fridge until ready to use. I quadrupled the recipe as I have a lot of food to baste. I also made a delicious peanut sauce for dipping. You can also use cashew butter or almond butter in case of peanut allergies. For the dipping sauce: 1/2 cup peanut butter, 1/3 cup low sodium soy sauce, 2 tbs sesame oil, 2 tbs rice vinegar, 2 tbs chili paste, 2-3 tbs honey, 1 tbs freshly grated ginger and 1/2 tbs roasted garlic. 1/4 cup water. Mix well until smooth. Keep in fridge and serve with cut cabbage, carrots and cucumber sticks.
Check out this site to learn more about Yakitori https://www.hungryhuy.com/yakitori/
Mussels in a Curry Cream Sauce
1/2 cup minced shallots, 2 tbs minced garlic, 1 1/2 cup dry white wine, 1 cup heavy cream, 1 tsp curry powder, 30 mussels - cleaned and debearded, 1/4 cup garlic butter, 1/4 cup minced parsley, 1/4 cup chopped green onions, 3 tbs lemon juice, salt and pepper to taste. In a dutch oven, sauté the shallots and garlic in the wine until translucent. Add cream and curry powder, salt and pepper. Whisk well. Add herbs and lemon juice. Allow the sauce to simmer for 5 minutes on low. Add cleaned mussels. Mix well to coat all mussels with sauce. Cover pot. The mussels are ready when they are opened. Throw away any mussels that are not open.
CPK inspired tandoori chicken pizza with summer squash, cilantro and mango chutney
You will need 2 Pizza Dough (homemade or store bought), 1 jar Patak's Tandoori sauce, 1 tsp minced garlic, 1/2 cup water, 1 tbs turmeric, 1 tsp tandoori powder, salt and pepper, 1/2 cup of whipping cream, 5 or 6 chicken thighs, skin and bones removed, 2 onions, chopped, sautéed and caramelized, shredded Mozzarella cheese (3 cups), handful of cilantro, chopped, 1 or 2 small summer squash slices. I also bought Patak's mango chutney. The sweetness of the chutney compliments the flavours of the chicken.
Sautée chopped onions until translucent, add garlic and turmeric powder. Add chicken. Cook for 3-4 minutes on each side. Add salt and pepper and tandoori sauce, cream and 1/2 cup water. Add tandoori powder. Mix well without disturbing the chicken. Cook chicken thoroughly. Remove from pot and set aside. When cooled down, dice. On your pizza shell, add handful parmesan. Top with sliced summer squash (sliced), cilantro, diced chicken, a few tsp of tandoori sauce from the pot the chicken was cooked in and more cheese on top. Bake in oven at 450 degrees F for 20-25 minutes or until the edges of the crust are golden. Allow to sit for 10 minutes. Top with chutney. Makes 2 pizzas.
Sautée chopped onions until translucent, add garlic and turmeric powder. Add chicken. Cook for 3-4 minutes on each side. Add salt and pepper and tandoori sauce, cream and 1/2 cup water. Add tandoori powder. Mix well without disturbing the chicken. Cook chicken thoroughly. Remove from pot and set aside. When cooled down, dice. On your pizza shell, add handful parmesan. Top with sliced summer squash (sliced), cilantro, diced chicken, a few tsp of tandoori sauce from the pot the chicken was cooked in and more cheese on top. Bake in oven at 450 degrees F for 20-25 minutes or until the edges of the crust are golden. Allow to sit for 10 minutes. Top with chutney. Makes 2 pizzas.
Butternut squash ravioli with rosé sauce
INGREDIENTS
FOR THE PASTA
2 1/4 c. all-purpose flour, plus more for surface
1/2 tsp. kosher salt
4 large eggs
FOR THE FILLING
1 (10-oz.) container butternut squash puree
1 c. freshly grated Parmesan
1/2 c. ricotta
1 tbsp. packed brown sugar
Kosher salt
Freshly ground black pepper
FOR THE ROSE SAUCE
3 cloves garlic
1 tbsp oil
14 oz tomato sauce (canned)
½ cup fresh parmesan cheese grated
1 cup heavy cream
salt and pepper
DIRECTIONS
FOR THE PASTA
2 1/4 c. all-purpose flour, plus more for surface
1/2 tsp. kosher salt
4 large eggs
FOR THE FILLING
1 (10-oz.) container butternut squash puree
1 c. freshly grated Parmesan
1/2 c. ricotta
1 tbsp. packed brown sugar
Kosher salt
Freshly ground black pepper
FOR THE ROSE SAUCE
3 cloves garlic
1 tbsp oil
14 oz tomato sauce (canned)
½ cup fresh parmesan cheese grated
1 cup heavy cream
salt and pepper
DIRECTIONS
- In a medium bowl, whisk together flour and salt. Pour flour mixture out onto a clean surface. Using your hands, make a well in center of flour. Crack eggs into well and use a fork to slowly whisk flour into eggs until a shaggy dough forms. Use your hands to knead dough until smooth and no longer sticky, about 5 minutes. Add flour to surface as necessary to keep dough from sticking. Wrap dough tightly in plastic wrap and refrigerate for at least 1 hour.
- When ready to roll pasta, cut dough into quarters. Wrap all but 1 back in plastic wrap and place back in refrigerator.
- On a lightly floured surface, roll uncovered dough into a long rectangle about 1/4” thick. Set pasta maker to widest setting and pass the rolled out dough through 2 times. Fold short ends of dough to meet in center of rectangle, then fold in half so that the dough is in quarters. Roll out again so the dough is 1/4” thick, then pass through pasta maker 2 more times.
- Reduce setting by one degree. Repeat process of folding and then rolling through machine 2 to 3 times before going to the next setting. Repeat this process all the way to the thinnest setting. If your pasta sheet becomes too long to work with, cut it in half. Repeat with remaining dough in refrigerator. Keep rolled out dough covered with a clean kitchen towel.
- In a large bowl, combine butternut squash puree, Parmesan, ricotta, and brown sugar. Season with salt and pepper.
- Lay one piece of dough out on a lightly floured surface. Spoon about 1 tablespoon of filling every 1 inch. If you pasta sheet is wide enough, make 2 rows of filling. Using your finger, lightly wet in between each pile of filling with water. Gently lay a second piece of dough over top and press between filling to seal, making sure there is as little air in pockets as possible. Using a pasta cutter or pizza wheel, cut between each pocket to make individual ravioli. Repeat with remaining dough and filling. Refrigerate until ready to cook.
- In a large pot of boiling salted water, working in batches, add ravioli and cook until tender, about 1 1/2 minutes. Use a spider to remove from water and place directly in rosé sauce. Gently toss to coat.
- Serve with shredded Parmesan.
Rack of lamb
served with roasted potato, Tzatziki and Greek salad
This process is called "frenching" a rack of lamb. "Frenching" refers to scraping the meat off the tips of the bones. Ask your butcher to leave 1/8 inch of fat on the meat. You will need: 2 racks of lamb, 1 tbs kosher salt, 1 1/2 tsp fresh ground pepper, 1 1/2 tablespoons minced fresh rosemary leaves, 1 1/2 tbs minced garlic, 1 tbs dried oregano, 2 tbs olive oil. Process dry ingredients in food processor to finely mince and mix. Add the olive oil to make a paste. Place the lamb on baking sheet with parchment paper. Rub the paste on the racks of lamb with ends pointed down, cover with plastic wrap and place in fridge, allowing to marinate 6 hours. Roast in oven at 450 degrees F for 25 minutes for med-rare or 30 minutes if you want the meat a a little more cooked. Serve with Greek salad (see salad page), Tzatziki (see appies page) and roasted potatoes or pita bread.
Chicken satay with coconut rice
accompanied by vermicelli salad - Nuoc Cham dressing
Coconut rice:
2 cups long grain rice, 1 can coconut milk, 1 1/2 cups water, 1 tbs granulated sugar, 2 tsp salt, toasted sesame seeds for garnish - In a large pot over medium heat, combine rice, coconut milk, water, sugar and salt. Bring to a boil, reduce heat and let simmer covered, for 20 minutes until rice in tender. Remove from heat and let sit 10 minutes, then fluff with a fork. Serve topped with sesame seeds.
Chicken Satay:
Satay Sauce: 1 can coconut milk, ½ cup crunchy peanut butter, ½ small onion, grated, 1 tablespoon dark soy sauce, 2 teaspoons brown sugar, ½ teaspoon red pepper flakes - In a saucepan over medium heat, combine coconut milk, peanut butter, onion, soy sauce, brown sugar, and pepper flakes. Bring to a boil, stirring frequently. Remove from heat, and keep warm. You should make a little more as you will need to either marinate your chicken pieces or brush over chicken skewers before they go on the bbq. You will want to use wooden skewers for this. Place skewers in water 30 minutes before adding chicken, otherwise they will burn on the bbq. I used chicken breast and thighs for my skewers (30 minutes on med/high heat) on bbq.
Vermicelli salad with Nuoc Cham dressing:
Cook vermicelli in boiling water and drain completely. Allow to cool in fridge. Add grated carrots and thinly sliced cucumbers (seeds removed). For the sauce: minced garlic 1 teaspoon, 2 tablespoon sugar, 1/2 cup warm water, 1/4 cup fish sauce, 3 tablespoons rice vinegar, green onions, one bunch, thinly sliced, chili flakes or 1 red Thai chili, thinly sliced (more if you like it hot)
2 cups long grain rice, 1 can coconut milk, 1 1/2 cups water, 1 tbs granulated sugar, 2 tsp salt, toasted sesame seeds for garnish - In a large pot over medium heat, combine rice, coconut milk, water, sugar and salt. Bring to a boil, reduce heat and let simmer covered, for 20 minutes until rice in tender. Remove from heat and let sit 10 minutes, then fluff with a fork. Serve topped with sesame seeds.
Chicken Satay:
Satay Sauce: 1 can coconut milk, ½ cup crunchy peanut butter, ½ small onion, grated, 1 tablespoon dark soy sauce, 2 teaspoons brown sugar, ½ teaspoon red pepper flakes - In a saucepan over medium heat, combine coconut milk, peanut butter, onion, soy sauce, brown sugar, and pepper flakes. Bring to a boil, stirring frequently. Remove from heat, and keep warm. You should make a little more as you will need to either marinate your chicken pieces or brush over chicken skewers before they go on the bbq. You will want to use wooden skewers for this. Place skewers in water 30 minutes before adding chicken, otherwise they will burn on the bbq. I used chicken breast and thighs for my skewers (30 minutes on med/high heat) on bbq.
Vermicelli salad with Nuoc Cham dressing:
Cook vermicelli in boiling water and drain completely. Allow to cool in fridge. Add grated carrots and thinly sliced cucumbers (seeds removed). For the sauce: minced garlic 1 teaspoon, 2 tablespoon sugar, 1/2 cup warm water, 1/4 cup fish sauce, 3 tablespoons rice vinegar, green onions, one bunch, thinly sliced, chili flakes or 1 red Thai chili, thinly sliced (more if you like it hot)
Seafood Paella with Chorizo
3 cloves garlic minced, 1/2 onion, 1/2 red bell pepper, 1/2 yellow pepper, one link chorizo, 1/3 cup extra virgin Spanish olive oil, 1/2 cup tomato puree, 1/2 tsp smoked paprika, sea salt, black pepper, 2 1/2 cups veggie broth or fish stock (I used veggie broth), 1 sachet (about 1/2 tsp) Spanish saffron in powder form or Persian saffron, 1 cup round rice for Paella (found some at Fresh Market in West Van), 12 raw jumbo shrimp (peeled and deveined), 12 fresh mussels (de-bearded and cleaned), one tube of cleaned squid, chopped up fresh parsley, lemon or lime to garnish and juice of one lemon.
Cut up all your ingredients, mince 3 cloves of garlic, dice 1/2 of an onion, dice 1/2 of a red and yellow bell peppers and cut chicken breast filets into small squares, also reserve 12 raw jumbo shrimp that have been peeled and deveined and 12 fresh cleaned mussels. Heat a paella pan or large frying pan with a medium-high heat and add 1/3 cup of extra virgin Spanish olive oil, once the oil get's hot season it with sea salt and add the cut squid into the pan, mix it around and cook for 4 minutes, then remove it from the pan and set it aside, add the onions and garlic into the pan and mix with the oil, after 1 minute add the bell peppers, mix and cook for 3 minutes, then add 1/2 cup of tomato puree, season everything with a generous 1/2 teaspoon of smoked paprika, a generous pinch of sea salt and a hint of freshly cracked black pepper, continue to cook for 2 minutes, then add the squid back into the pan, add 2 1/2 cups of broth and the saffron, gently mix everything together. Once the broth comes to a boil, add 1 cup of round rice to the pan and then gently distribute the rice throughout the pan with a wooden spoon, do not mix the rice, after 5 minutes of cooking add the chorizo, shrimp and the mussels, cook for another 5 minutes and then lower the fire to a low-medium heat (do not mix the rice after this point, you can give the pan a quick shake once in a while). After simmering for 10 minutes and there is very little broth left, turn the fire back to a medium-high heat for 1 minute, this technique is to make the "socarrat" (burnt rice on the bottom of the pan - Tadig in Farsi), then turn off the heat, cover the paella pan completely and let it rest between 5-7 minutes. Uncover the paella, garnish with freshly chopped parsley and a lemon wedges. Season with more salt and pepper if needed.
Cut up all your ingredients, mince 3 cloves of garlic, dice 1/2 of an onion, dice 1/2 of a red and yellow bell peppers and cut chicken breast filets into small squares, also reserve 12 raw jumbo shrimp that have been peeled and deveined and 12 fresh cleaned mussels. Heat a paella pan or large frying pan with a medium-high heat and add 1/3 cup of extra virgin Spanish olive oil, once the oil get's hot season it with sea salt and add the cut squid into the pan, mix it around and cook for 4 minutes, then remove it from the pan and set it aside, add the onions and garlic into the pan and mix with the oil, after 1 minute add the bell peppers, mix and cook for 3 minutes, then add 1/2 cup of tomato puree, season everything with a generous 1/2 teaspoon of smoked paprika, a generous pinch of sea salt and a hint of freshly cracked black pepper, continue to cook for 2 minutes, then add the squid back into the pan, add 2 1/2 cups of broth and the saffron, gently mix everything together. Once the broth comes to a boil, add 1 cup of round rice to the pan and then gently distribute the rice throughout the pan with a wooden spoon, do not mix the rice, after 5 minutes of cooking add the chorizo, shrimp and the mussels, cook for another 5 minutes and then lower the fire to a low-medium heat (do not mix the rice after this point, you can give the pan a quick shake once in a while). After simmering for 10 minutes and there is very little broth left, turn the fire back to a medium-high heat for 1 minute, this technique is to make the "socarrat" (burnt rice on the bottom of the pan - Tadig in Farsi), then turn off the heat, cover the paella pan completely and let it rest between 5-7 minutes. Uncover the paella, garnish with freshly chopped parsley and a lemon wedges. Season with more salt and pepper if needed.
Fettuccine Gamberi and Chanterelles
inspired by Orto Artisan Pasta
12 oz fresh fettuccine, 8 oz chanterelle mushrooms, 15-20 jumbo prawns, 1 tbs butter, 1/4 cup heavy cream, 2 tbsp olive oil, 1/2 medium onion chopped, 4 cloves garlic minced, 1/2 cup white wine such as Sauvignon Blanc or Pinot Grigio, 1/4 cup parsley chopped, 1/2 tsp salt or to taste, 1/2 tsp pepper or to taste, 1 cup Parmesan cheese, olive oil
Prep the mushrooms and pasta: Clean the mushrooms and slice them lengthwise. Boil the pasta in salted water according to package instructions and make sure you reserve 1 cup of the pasta cooking water. Sauté the mushrooms: Add the olive oil to a large skillet over medium-high heat. Cook the onion until translucent, about 3-4 minutes. Add the garlic and cook for 30 seconds or until fragrant. Add the mushrooms and cook until they begin to shrink and the moisture evaporates, about 10 minutes. Season with salt and pepper. Remove from pot. Sauté the prawns until cooked. Add the mushroom back into the pot. Finish the dish: Pour in the wine, stir, and let it cook down for about 5 minutes. Add the cream and fettuccine, and 1/2 cup of the pasta water. Toss everything to coat and add more pasta water if needed. Add the parsley and parmesan, then toss until everything is mixed well.
Prep the mushrooms and pasta: Clean the mushrooms and slice them lengthwise. Boil the pasta in salted water according to package instructions and make sure you reserve 1 cup of the pasta cooking water. Sauté the mushrooms: Add the olive oil to a large skillet over medium-high heat. Cook the onion until translucent, about 3-4 minutes. Add the garlic and cook for 30 seconds or until fragrant. Add the mushrooms and cook until they begin to shrink and the moisture evaporates, about 10 minutes. Season with salt and pepper. Remove from pot. Sauté the prawns until cooked. Add the mushroom back into the pot. Finish the dish: Pour in the wine, stir, and let it cook down for about 5 minutes. Add the cream and fettuccine, and 1/2 cup of the pasta water. Toss everything to coat and add more pasta water if needed. Add the parsley and parmesan, then toss until everything is mixed well.
Taco Bowls
To make the bowls, you will need pyrex measuring cups (8 cup capacity - see pic below). Using a paper towel, wipe cooking or olive oil inside the cups, bottom and sides. I used large flour tortillas (store bought ones) and placed them in the measuring cups - see the shape of bowls. Place in oven for 10 min at 350 degrees (F). As soon as the edges become golden brown, remove them and turn them over onto a baking sheet and put back in oven to brown the bottom. Make sure not to burn them. Remove and allow to cool sightly. Add all your favourite taco ingredients by layering them into your taco bowls. I used shredded lettuce, cilantro, radishes, black olives, black beans, avocado, diced tomatoes, shredded cheese, pico de gallo, minced beef sautéed with onions and spicy taco seasoning. Top with some sour cream. This is tasty and light and definitely guilt free.
Prawn Tacos with fruit and avocado salsa
For the salsa: chop up 2 sweet mangoes, 6 or 7 juicy strawberries, 2 avocados, 1 large shallot, handful fresh cilantro (replace with Italian parsley if not a fan of cilantro). Add the juice and zest of 2 limes. Salt and pepper to taste.
For the taco: I used flour tortillas to which I added shredded lettuce, red cabbage, cilantro, radishes. Top with shredded mozzarella and a spoon of greek yogurt. For the prawns, I used caramelized onions, minced garlic and taco powder (spicy). Sautée the prawns (2 minutes - bec the prawns are already cooked) in the onion and garlic. Add to tortilla and top with fruit and avocado salsa.
For the taco: I used flour tortillas to which I added shredded lettuce, red cabbage, cilantro, radishes. Top with shredded mozzarella and a spoon of greek yogurt. For the prawns, I used caramelized onions, minced garlic and taco powder (spicy). Sautée the prawns (2 minutes - bec the prawns are already cooked) in the onion and garlic. Add to tortilla and top with fruit and avocado salsa.
Blistered Shishito Peppers
These peppers are seasonal. I found them at Fresh market in West Van. Thoroughly wash and dry them. In a bowl, add peppers, lemon juice, olive oil, salt and pepper. Make sure every pepper is well coated. Turn on oven to broil. Place the peppers on parchment paper on a tray and grill till done (as in picture). They are not spicy so no need to seed them. You can add a lemon or lime vinaigrette to them or just fresh lemon juice. Serve with your favourite aioli.
Momma Mahasti's Beef and Béchamel Lasagna
Ingredients for the Beef Ragu:
I could have made homemade lasagna but was too lazy so I bought fresh Olivieri lasagna sheets from the market. Tastes just as good.
Ingredients for the Béchamel:
Assembling the lasagna
Preheat oven to 350°F. Spread 1/4 cup béchamel in the prepared baking dish. Top with a layer of noodles, spread over a scant 3/4 cup Bolognese sauce, then 1/2 cup béchamel, and top with 1/4 cup cheese. Repeat process 7 more times, starting with noodles and ending with cheese, for a total of 8 layers. Place baking dish on a rimmed baking sheet and bake lasagna until bubbling and beginning to brown on top, 50–60 minutes. Let lasagna sit 45 minutes before serving. Lasagna can be assembled 12 hours ahead. Cover and chill. Let sit at room temperature 2 hours before baking. Cook, covered with foil until the last 20 minutes, then finish cooking uncovered.
- 2 pounds ground beef
- 4 ounces pancetta (Italian bacon), finely chopped
- Kosher salt, freshly ground pepper and some chili pepper flakes just to jazz it up
- 2 large carrots grated
- 1 cup dry white wine
- 1 cup whole milk
- 2 small cans of crushed tomatoes
- 3 cups low-sodium vegetable broth
- 2 large onions chopped
- 2 cloves garlic chopped
- Lots of Mozzarella and Parmigiano
I could have made homemade lasagna but was too lazy so I bought fresh Olivieri lasagna sheets from the market. Tastes just as good.
Ingredients for the Béchamel:
- 5 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 4 cups whole milk, warmed
- Pinch of freshly ground nutmeg
- Kosher salt
Assembling the lasagna
Preheat oven to 350°F. Spread 1/4 cup béchamel in the prepared baking dish. Top with a layer of noodles, spread over a scant 3/4 cup Bolognese sauce, then 1/2 cup béchamel, and top with 1/4 cup cheese. Repeat process 7 more times, starting with noodles and ending with cheese, for a total of 8 layers. Place baking dish on a rimmed baking sheet and bake lasagna until bubbling and beginning to brown on top, 50–60 minutes. Let lasagna sit 45 minutes before serving. Lasagna can be assembled 12 hours ahead. Cover and chill. Let sit at room temperature 2 hours before baking. Cook, covered with foil until the last 20 minutes, then finish cooking uncovered.
Spicy Chile
Ingredients:
2 tbs EVOO
1 large onion, finely chopped and sautéed till caramelized
3 gloves garlic, minced and sautéed after the onions
2 heaping tbs of tomato paste
1 and 1/2 pound lean ground beef
1 and 1/2 tbs chipotle chili powder
1 and 1/2 cups beef broth
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp smoked paprika
1/4 tsp cayenne pepper (if you like it hot)
1/4 tsp chili flakes (if you like it super hot)
salt and pepper to taste
1 (15 oz) can of red kidney beans, drained
1 (28 oz) can crushed tomatoes
I used my Le Creuset to sautée onions in olive oil till caramelized. Add garlic and sautée. Add beef, break it apart and cook fully. Add beans, beef broth and tomatoes. Add spices and tomato paste. Stir well until combined. Allow chili to simmer on low for a good 1/2 hour. Allow chili to rest covered for 10 minutes before serving. Scoop into bowl and top with shredded cheddar, sour cream and green onions.
2 tbs EVOO
1 large onion, finely chopped and sautéed till caramelized
3 gloves garlic, minced and sautéed after the onions
2 heaping tbs of tomato paste
1 and 1/2 pound lean ground beef
1 and 1/2 tbs chipotle chili powder
1 and 1/2 cups beef broth
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp smoked paprika
1/4 tsp cayenne pepper (if you like it hot)
1/4 tsp chili flakes (if you like it super hot)
salt and pepper to taste
1 (15 oz) can of red kidney beans, drained
1 (28 oz) can crushed tomatoes
I used my Le Creuset to sautée onions in olive oil till caramelized. Add garlic and sautée. Add beef, break it apart and cook fully. Add beans, beef broth and tomatoes. Add spices and tomato paste. Stir well until combined. Allow chili to simmer on low for a good 1/2 hour. Allow chili to rest covered for 10 minutes before serving. Scoop into bowl and top with shredded cheddar, sour cream and green onions.
Pasta Gamberi (Trattoria Inspired)
Super easy recipe:
Cook pasta al dente. Add olive oil, sautéed jumbo prawns, sun-dried tomato, sliced green olives, capers, whole roasted tomato (remove skin), fresh basil leaves and lots of Parmigiano Reggiano
Cook pasta al dente. Add olive oil, sautéed jumbo prawns, sun-dried tomato, sliced green olives, capers, whole roasted tomato (remove skin), fresh basil leaves and lots of Parmigiano Reggiano
Creamy Rigatoni Bolognese
Cook and drain al dente 4 ounces of rigatoni. For the sauce, saute in olive oil one medium onion (chopped). In same pan, brown1/2 pound ground beef, 1/2 pound Italian sausage, 1 tsp roasted minced garlic and 5 large mushrooms chopped into quarters. Add 1 cup tomato sauce and 2 tbs tomato paste. Add 1/4 cup dry red wine and 1/4 cup heavy cream. Season with salt and pepper. Add 1 tbs chopped basil and pepper flakes (optional). Cook the sauce for 30 minutes till beef is tender. Sprinkle with parmigiano.
Below I used the same sauce with spaghetti .
Tahchin - Persian savory saffron cake
IngredientsSaffron Rice Cake
Pour water in a large pot, bring to boil. Add rice to the boiling water, cook for 10 minutes until the rice is soft on the outside but firm on the inside. Drain the rice, set aside in a bowl. Preheat the oven to 350F. Coat an oven safe dish (8X8) with nonstick spray. Place yogurt, oil and eggs and salt in a large bowl whisk until combined. Add in partially cooked rice and mix well. Add in bloomed saffron. Mix well. Pour into the oven safe dish, cover with aluminum foil and poke holes into the aluminum foil using a fork. Bake in the oven for 45 minutes to an hour. The dish is ready once it's fully cooked and stuck together. Meanwhile, prepare the barberries. Heat a small pan over medium low heat. Melt the butter in the pan. Add in barberries, stir until coated with butter. Add in sugar and rose water. Stir well. Barberries are ready once they're shiny. Once the Tahchin in ready, flip it into a plate and top it with barberries, slivered almond and slivered pistachios. Note: I cheated and used a BBQ chicken (skin and bones removed). Cut into bite size pieces and season with salt and pepper. Add yogurt and diluted saffron in small amount of hot water. Add the chicken to the rice. Top with more rice and then out in oven.
- 6 cup Water
- 2 cups Basmati rice washed
- 2 1/2 tsp Salt
- 1 cup Plain Greek yogurt
- 3 Eggs
- 1/2 Cup Vegetable Oil
- 1 tsp salt
- 4 tbsp Bloomed Saffron
- 2 tbsp Butter
- 3/4 Cup Dried Barberries
- 1/2 tbsp Sugar
- 2 tbsp Slivered Almonds
- 2 tbsp Slivered Pistachios
Pour water in a large pot, bring to boil. Add rice to the boiling water, cook for 10 minutes until the rice is soft on the outside but firm on the inside. Drain the rice, set aside in a bowl. Preheat the oven to 350F. Coat an oven safe dish (8X8) with nonstick spray. Place yogurt, oil and eggs and salt in a large bowl whisk until combined. Add in partially cooked rice and mix well. Add in bloomed saffron. Mix well. Pour into the oven safe dish, cover with aluminum foil and poke holes into the aluminum foil using a fork. Bake in the oven for 45 minutes to an hour. The dish is ready once it's fully cooked and stuck together. Meanwhile, prepare the barberries. Heat a small pan over medium low heat. Melt the butter in the pan. Add in barberries, stir until coated with butter. Add in sugar and rose water. Stir well. Barberries are ready once they're shiny. Once the Tahchin in ready, flip it into a plate and top it with barberries, slivered almond and slivered pistachios. Note: I cheated and used a BBQ chicken (skin and bones removed). Cut into bite size pieces and season with salt and pepper. Add yogurt and diluted saffron in small amount of hot water. Add the chicken to the rice. Top with more rice and then out in oven.
Prawns and Pine Nuts Pasta with Caramelized Onions
Super easy recipe: Saute chopped onions till they become caramelized. Set aside. Saute prawns till tender. Add pine nuts. Add tomato sauce (1/2 cup). Add caramelized onions. Allow the flavours to marry. Add oregano, season with salt and pepper. Serve on a bed of pasta. Add basil and enjoy.
Entrecôte
(as this is NOT my own recipe, I have posted the best recipe I found on youtube)
Sauce Entrecôte (for 2 people)
On med-high heat, sweat the shallots in the butter. DO NOT BROWN THE SHALLOTS. Add walnuts, anchovies, capers and herbs. Add nutmeg. Mix, let the mixture soften and blend well with hand blender till smooth. DO NOT BROWN THE HERBS. In another bowl, mix egg yolk, mustard, vinegar, lemon juice. Using hand mixer, mix till it becomes thick like mayonnaise. Slowly add the herb sauce to the egg mixture. Heat a few minutes and pour over medium cooked rib eye steak. Adjust taste by adding salt and pepper. (I used the recipe in the video below)
- 2 basil leaves
- 2 sage leaves
- one bouquet of chervil (replace with parsley or watercress)
- one tablespoon fresh tarragon
- one teaspoon nutmeg
- one tablespoon chopped shallots
- 5 walnut halves
- 5 large capers
- 4 anchovy filets (or 1/2 tsp anchovy paste = 1 filet)
- 250 grams of salted butter
- juice of half lemon
- one egg yolk
- 1 teaspoon Dijon mustard
- 1 teaspoon balsamic vinegar
- salt and pepper (optional)
On med-high heat, sweat the shallots in the butter. DO NOT BROWN THE SHALLOTS. Add walnuts, anchovies, capers and herbs. Add nutmeg. Mix, let the mixture soften and blend well with hand blender till smooth. DO NOT BROWN THE HERBS. In another bowl, mix egg yolk, mustard, vinegar, lemon juice. Using hand mixer, mix till it becomes thick like mayonnaise. Slowly add the herb sauce to the egg mixture. Heat a few minutes and pour over medium cooked rib eye steak. Adjust taste by adding salt and pepper. (I used the recipe in the video below)
Ratatouille
Ingredients:
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 large eggplant, chopped up
- 2 red bell peppers, 2 yellow bell peppers
- 7 or 8 chopped tomatoes, remove seeds and skin
- 1 small can tomato paste diluted in hot water
- 2 large zucchinis, sliced
- oregano and basil
- salt and pepper
- olive oil
Butternut squash ravioli (with prawns, pine nuts and sage)
in a beurre blanc sauce
I did not make the ravioli FYI, but you can find these at any supermarket in the fresh pasta section. Cook the ravioli as per the instructions on the package. Saute the prawns in a little butter and olive oil. Since I like a bit of a kick, I added pepper flakes to the prawns. Set aside. Saute the sage until crispy. In a pan, toast the pine nuts, no oil needed. Assemble and dress with beurre blanc.
Recipe for beurre blanc (1 cup) - recipe Epicurious:
Recipe for beurre blanc (1 cup) - recipe Epicurious:
- 1/4 cup dry white wine
- 1/3 cup heavy cream
- 1/4 cup white-wine vinegar
- 2 tablespoons finely chopped shallot
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper, or to taste
- ½ cup butter cut into tablespoon-size pieces and chilled
Filet Mignon served with mushroom medley and cream sauce
(inspired by Natasha's Kitchen)
- 4 Tbsp salted butter
- 2 Tbsp olive oil
- 16 oz white and brown mushrooms, thickly sliced
- 1 small onion, finely diced
- 4 garlic cloves, minced
- 1 Tbsp fresh thyme, minced (or 1 tsp dry thyme)
- 4 filet mignon
- 1/2 cup Merlot wine
- 1 1/2 cups beef broth
- 1/2 cup whipping cream
- 1 1/4 tsp sea salt
- 1/2 tsp black pepper
Thai Mussels
Maenam (my fave restaurant) serves delicious mussels, so I tried to recreate them:
- 2 pounds fresh mussels, scrubbed and de-bearded
- 1/3 cup fresh lime juice
- 1 can of coconut milk and 1 can of coconut cream
- 1 cup dry white wine (I used Chardonnay)
- 1 1/2 tbs Thai red curry paste
- 4 stalks lemon grass sliced
- 1 1/2 tbs minced garlic
- 1/2 onion chopped up
- 2 tbs minced ginger
- 1 tbs Asian fish sauce
- 1 tbs caster sugar
- 10 lime leaves
- salt and pepper to taste
- handful of chopped fresh cilantro to garnish
Lemon and garlic lobster tail with Angel hair pasta
I used fresh pasta rather than boxed pasta. It is much tastier. As for the pasta sauce, I made a simple marinara sauce.
Rosé sauce:
- 4 raw lobster tails
- 1 tbs chopped parsley
- 1 garlic clove, minced
- 1 tsp Dijon
- salt and pepper to taste
- 2 tbs olive oil
- juice of one lemon
- 4 tbs butter
Rosé sauce:
- 3 tbs Olive Oil
- 1 Medium Onion, Finely Diced
- 4 cloves Garlic, Minced
- 2 cans (15 Oz. Size) Tomato Sauce
- Salt And Pepper
- Dash Of Sugar
- 1 cup Heavy Cream
- Grated Parmesan Or Romano Cheese
Shrimp Scampi with Pasta Alfredo
I had no fettuccine in my pantry so I made this with spaghetti - just as tasty!
To make the sauce:
Saute onion and garlic till golden. Add mushrooms till browned. Add prawns - if adding cooked prawns which have been thawed, they need very little time in the pan. If using raw shrimp, cook them until they are buttery, about one minute. Add cream and cheese. Season. Allow flavours to marry another minute or so. Serve with your fave pasta. Sprinkle more Parmesan and pepper flakes for a kick!
To make the sauce:
- 3 tablespoon salted butter
- 3 tablespoon good olive oil
- one onion chopped and 2 cloves garlic minced
- 5 large mushrooms sliced
- 2 cups heavy cream
- salt and pepper to taste
- half cup grated Parmesan
- half cup grated mozzarella
- prawns (tail in or out - your choice)
- red pepper flakes (optional)
- pasta - preferably linguine
Saute onion and garlic till golden. Add mushrooms till browned. Add prawns - if adding cooked prawns which have been thawed, they need very little time in the pan. If using raw shrimp, cook them until they are buttery, about one minute. Add cream and cheese. Season. Allow flavours to marry another minute or so. Serve with your fave pasta. Sprinkle more Parmesan and pepper flakes for a kick!
Perfect Oven Roast
Here are a few tips for the perfect oven roast:
- Leave meat out of fridge at least for 30 minutes before roasting it - the beef needs to be at room temp before it is cooked
- If you wash the beef, make sure you pat it dry before cooking it. Season it with salt and pepper and your fave seasoning spices
- Pre-heat the oven to 450 and reduce to 375 to roast the beef; roast 20 minutes per pound
- For the roast to get crispy on the outside and juicy and tender on the inside, sear the beef on all sides in a pan on the stove, as this will allow the juices to stay inside - I always use olive oil to sear, roast or grill anything, meat or vegs
- Allow the roast to rest for at least 20 minutes out of the oven before slicing it
- For this dish, I used small potatoes, cut in half, one large onion, sliced, mushrooms and carrots. Sprinkles with olive oil, salt and pepper and garlic powder. Add rosemary leaves to the mix.
- Place the meat in the center of the veggies and roast together in the oven. A meat thermometer helps you gauge the cooking
- Before serving, melt some (salted) butter to drizzle over meat and vegs
Butter Chicken
Ingredients for the butter chicken:
Saute onions and garlic in oil and butter until it becomes translucent. Brown chicken pieces in the onion and garlic. Add spices (turmeric, Garam Masala, salt and pepper, cayenne, red curry paste. Add broth and cover. Simmer till chicken is 3/4 way cooked, Add tomato sauce, peas and cherry tomatoes. Once tomatoes pop open, add the cream. Allow the stew to simmer and thicken. The thicker it gets, the tastier, it will become. Serve hot with Basmati rice.
- 4 tbs garlic butter
- 3 tbs olive oil to saute onions and garlic
- one large onion, chopped
- 2 cloves garlic, minced
- 1 can tomato sauce
- 2 tbs tomato paste
- 1 tsp red curry paste
- 1/2 cup veg or chicken broth
- 2 tbs Garam Masala (I use VJs blend)
- 1 tsp turmeric
- 2 cups heavy cream
- salt and pepper to taste
- 1 tsp cayenne pepper
- 5 large chicken breasts, skinless and boneless, cut into bite size pieces
- 15 cherry tomatoes
- 1 cup green peas
Saute onions and garlic in oil and butter until it becomes translucent. Brown chicken pieces in the onion and garlic. Add spices (turmeric, Garam Masala, salt and pepper, cayenne, red curry paste. Add broth and cover. Simmer till chicken is 3/4 way cooked, Add tomato sauce, peas and cherry tomatoes. Once tomatoes pop open, add the cream. Allow the stew to simmer and thicken. The thicker it gets, the tastier, it will become. Serve hot with Basmati rice.
Holiday Turkey
To make the skin crispy yet juicy, make sure after washing the bird to fully dry the skin using paper towel. I used 2 sticks of softened garlic butter (salted) to which I added some olive oil, juice of 2 lemons, lemon zest (2 lemons), salt and pepper, 1 tsp minced garlic, 1tbs chopped parsley. Mix all ingredients and lift skin on breast and rub half mixture on the meat. Use the other half of butter mixture on the skin, massaging it into the skin until all areas are covered. The veggies accompanying the turkey is a mixture of carrots, garlic, onions and cranberries. This baby was basted every half hour in the oven. Set aside covered with aluminum foil for 20 minutes before slicing the meat.
Beef Stroganoff
(Persian Style)
Ingredients:
- beef, cut into strips, trim the fat (size of a medium roast)
- mushrooms, sliced (20 large)
- one large onion, chopped and 2 cloves garlic, minced
- caramelized onions to garnish
- heavy cream (1/2 cup)
- chopped parsley for garnish
- salt and pepper to taste
- turmeric 1 tsp
- potato sticks (Picnic brand is the best) *Note: if you julienne the potatoes and fry them, the dish is even more delicious, but this is easier and less messy and just as tasty.
Club Sandwich
Ingredients:
- Oven roasted turkey
- crispy bacon
- Sourdough bread, toasted
- lettuce, tomato and pickles
- mayo and Dijon mustard
Layer all ingredients and enjoy.
- Oven roasted turkey
- crispy bacon
- Sourdough bread, toasted
- lettuce, tomato and pickles
- mayo and Dijon mustard
Layer all ingredients and enjoy.
Bœuf Bourguignon
(Inspired by the Contessa herself)
- 1 tablespoon good olive oil
- 8 ounces diced cooked bacon
- 2 1/2 pounds chuck beef cut into cubes
- Kosher salt and freshly ground black pepper
- 1 pound carrots, sliced into 1-inch chunks
- 2 yellow onions, sliced
- 2 teaspoons chopped garlic (2 cloves)
- 1 (750 ml.) bottle good dry red wine
- 1 can (2 cups) beef broth
- 1 tablespoon tomato paste
- 1 teaspoon fresh thyme leaves
- 4 tablespoons unsalted butter at room temperature
- 3 tablespoons all-purpose flour
- 1 pound frozen whole onions (I used fresh ones and it took a lot of time to peel them)
- 1 pound fresh mushroom caps thickly sliced
Asian lettuce wraps with prawns (Cactus Inspired)
One of my favourite dishes at Cactus Club so I recreated it by using prawns instead of chicken.
Ingredients: - one head of iceberg lettuce - prawns (cleaned, legs and tails removed) 15-20 cut in half - caramelized onions (1/4 cup) - minced garlic (2 tsp) - chopped peanuts (1/4 cup) - 1 red bell pepper (seeded and chopped) - one bunch cilantro (chopped) - 6 large green onions (chopped) - red pepper flakes (optional) - mushrooms (gnocchi and oyster - 2 cups, chopped) - noodles (you can use crispy or soft noodles) 2 cups - soya sauce (1/4 cup) - sweet chili sauce (5 tbs) Sautée and caramelize onions and garlic in olive oil, add mushroom, green onion, pepper and cilantro (at the very end to preserve the green colour). Add prawns and cook till tender. In another pot, boil noodles till soft, drain and add to mixture. Add soya sauce and sweet chili sauce. Mix. Serve and use peanuts to garnish. Serve hot with lettuce leaves. |
Gnocchi with mushroom cream sauce
Ingredients:
- one package of 500 grams of gnocchi (makes 4 servings) - see cooking instructions on package
- 2 tbs salted butter
- 3 cups of a variety of mushrooms (I used oyster, shiitake and portobello)
- one minced onion and 1 tbs minced garlic sautéed and caramelized
- 2 tbs flour
- 2 cups milk
- 1/2 cup heavy cream
- salt and pepper to season
- chopped chives for garnish
- Parmesan cheese to sprinkle
- Chili pepper flakes (optional)
Cook gnocchi. In a large pan, sautée garlic, onion and mushroom till softened. Season. In a bowl, mix flour, milk and cream. Whisk till there are no lumps. Pour onto cooked mushrooms. Allow the mixture to marry. Add gnocchi. Serve hot. Top with cheese and chives.
- one package of 500 grams of gnocchi (makes 4 servings) - see cooking instructions on package
- 2 tbs salted butter
- 3 cups of a variety of mushrooms (I used oyster, shiitake and portobello)
- one minced onion and 1 tbs minced garlic sautéed and caramelized
- 2 tbs flour
- 2 cups milk
- 1/2 cup heavy cream
- salt and pepper to season
- chopped chives for garnish
- Parmesan cheese to sprinkle
- Chili pepper flakes (optional)
Cook gnocchi. In a large pan, sautée garlic, onion and mushroom till softened. Season. In a bowl, mix flour, milk and cream. Whisk till there are no lumps. Pour onto cooked mushrooms. Allow the mixture to marry. Add gnocchi. Serve hot. Top with cheese and chives.
Honey Dijon chicken
Honey Dijon chicken bacon avocado salad
Honey 1/3 cup
Dijon 1/4 cup
Olive oil 2 tbsp
Garlic 2 cloves
Salt and pepper
3 tbsp water to be added to the salad dressing, not the marinade
(To make the marinade/dressing mix all the aforementioned ingredients together and marinate (boneless and skinless) chicken thighs for at least 30 minutes in HALF the sauce; save other half for dressing.
Bacon 1/4 cup chopped and cooked
Drain bacon fat and cook marinated chicken thighs in same pot
Create a salad of lettuce (any kind except iceberg), cherry tomatoes, red onions, avocado, sweet onion. Top it with chicken thighs and bacon bits.
Honey 1/3 cup
Dijon 1/4 cup
Olive oil 2 tbsp
Garlic 2 cloves
Salt and pepper
3 tbsp water to be added to the salad dressing, not the marinade
(To make the marinade/dressing mix all the aforementioned ingredients together and marinate (boneless and skinless) chicken thighs for at least 30 minutes in HALF the sauce; save other half for dressing.
Bacon 1/4 cup chopped and cooked
Drain bacon fat and cook marinated chicken thighs in same pot
Create a salad of lettuce (any kind except iceberg), cherry tomatoes, red onions, avocado, sweet onion. Top it with chicken thighs and bacon bits.
Lemon garlic shrimp pasta
- 4 cups baby spinach
- 8 ounces of al dente linguini or spaghetti
- 12 to 15 pieces of large prawns
- 4 cloves of garlic, minced
- 2 tbs of sauteed pine nuts
- salt and pepper to taste
- red pepper flakes
- 1/4 cup Parmesan cheese, grated
- juice of half lemon
- 2 tbs salted butter
Cook down the spinach first in a bit of olive oil and butter, add the garlic. Sautée prawns and add to spinach. Add pasta, cheese and pine nuts. Season to taste.
- 8 ounces of al dente linguini or spaghetti
- 12 to 15 pieces of large prawns
- 4 cloves of garlic, minced
- 2 tbs of sauteed pine nuts
- salt and pepper to taste
- red pepper flakes
- 1/4 cup Parmesan cheese, grated
- juice of half lemon
- 2 tbs salted butter
Cook down the spinach first in a bit of olive oil and butter, add the garlic. Sautée prawns and add to spinach. Add pasta, cheese and pine nuts. Season to taste.
Spicy shrimp tacos
You can use either small size corn or flour tortillas for these.
- soft tortillas
- red or white cabbage shredded marinated in yogurt and sour cream
- arugula or baby lettuce
- crumbled feta cheese
- prawns 12 large pieces (4 per person based on 3 tacos each)
- 1/2 cup sour cream
- 1/2 cup plain yogurt
- 1/2 bunch chopped cilantro
- 1/2 bunch chopped green onions
- 5 sliced radishes
- avocados
- juice of 2 fresh limes
- lime wedges for serving
- 2-3 cloves of minced garlic to sautée prawns in
- cayenne pepper to season prawns
Layer all ingredients on soft taco/tortilla, starting with arugula/lettuce. Add cabbage, cilantro, radishes, green onion, prawns, avocado, feta. Top with dollop of sour cream. Add Valentina hot sauce if you like it spicy.
- soft tortillas
- red or white cabbage shredded marinated in yogurt and sour cream
- arugula or baby lettuce
- crumbled feta cheese
- prawns 12 large pieces (4 per person based on 3 tacos each)
- 1/2 cup sour cream
- 1/2 cup plain yogurt
- 1/2 bunch chopped cilantro
- 1/2 bunch chopped green onions
- 5 sliced radishes
- avocados
- juice of 2 fresh limes
- lime wedges for serving
- 2-3 cloves of minced garlic to sautée prawns in
- cayenne pepper to season prawns
Layer all ingredients on soft taco/tortilla, starting with arugula/lettuce. Add cabbage, cilantro, radishes, green onion, prawns, avocado, feta. Top with dollop of sour cream. Add Valentina hot sauce if you like it spicy.
Pan Bagnat
This is salade niçoise on a bun. It is beach food from the south of France. You can use any kind of bread. Sourdough is a nice choice. Traditionally it is made with day old bread. Make sure to drizzle dressing on the bread to soften it up before adding solid ingredients. You will want to wrap the sandwich for at least an hour and put a heavy weight on it for all the juices to blend. For ingredients for niçoise, check the salad page.
Greek Delight
There's nothing fresher than bbq chicken thighs in a pita served with tzatziki (yogurt, minced garlic, shredded cucumber, seeds removed, salt and pepper to taste). Add shredded iceberg, and serve with Greek salad (see salad page for recipe).
Brown and wild rice risotto with garlic shiitake mushrooms
- 1 cup brown and wild rice cooked in chicken broth
- 2 tbs garlic butter to be added to cooked rice; 2 tbs to sautée mushrooms
- 2 tbs olive oil
- caramelized onions
- 10-15 medium sized shiitake mushrooms
- garlic
- salt and pepper to taste
Sautée mushrooms in 2 tbs garlic butter and olive oil. Add garlic and onions. Don't crowd mushrooms in pan. Add cooked rice and serve hot on its own or with steak.
- 2 tbs garlic butter to be added to cooked rice; 2 tbs to sautée mushrooms
- 2 tbs olive oil
- caramelized onions
- 10-15 medium sized shiitake mushrooms
- garlic
- salt and pepper to taste
Sautée mushrooms in 2 tbs garlic butter and olive oil. Add garlic and onions. Don't crowd mushrooms in pan. Add cooked rice and serve hot on its own or with steak.