Written by admin on June 16th, 2010
Cost: $10 (CD)
Markets: Superstore
Notes: This feeds four adults
Ingredients Purchased in Bold:
- 4 Large green bell peppers
- 1 LBS lean ground chicken or turkey
- 1 can of black beans
- Fresh gaucamole via two ripe avocados click here for the recipe or make your own
- 1 chipotle in adobe – minced
- juice of 1 lime
- 1 small onion
- 1 tsp of ground black pepper
- 1 tsp of paprika
- t tsp of turmeric
- 1 TBS of dried oregano
- 1 tsp of ground cumin
- 1 tsp of chili powder
- 1 tsp of garlic powder
- 2 cloves of minced garlic
- Canola oil spray for sauteing
Quickie Recipe:
Cook the brown rice. Pre-heat oven to 400 degrees. Make the filling for the peppers by sauteing onion and fresh garlic for 3-4 minutes. Add the ground chicken plus all of the seasonings and the chipotle and saute until the chicken is cooked. Add the can of black beans,(do not drain) fully cooked rice and lime juice. Season with salt and pepper if need be. Cut the peppers in half as pictured. Fill the peppers and bake for 25 minutes. Top with fresh guacamole.
Posted in Poultry | No Responses »
Written by admin on June 9th, 2010
Cost: $15 (CD)
Markets: Fiesta Farms and Longos
Notes: Use the best ground pork you can get and a decent sherry vinegar
Ingredients Purchased in Bold:
- 36 Quail eggs
- 2 LBS of ground pork
- 1 Packet panko bread crumbs
- 3 TBS of paprika
- 1 1/2 TBS of ground Coriander
- 1/2 TBS of ground cloves
- 1 TBS of ground black pepper
- 1 TBS of dried oregano
- 1 TBS of ground cumin
- 3-4 cloves of minced garlic
- 1 TBS of salt
- 2 TBS of apple cider vinegar
- 2 Eggs
- Some Flour
- Canola oil for deep frying
Quickie Recipe:
Boil eggs for 3 minutes and flash cool in iced water. Peel under the water. Combine spices and oregano with meat. Taste meat. Wrap eggs with sausage, bread them and then put in freezer for five minutes. Deep fry in oil that is 300 – 325 degrees.
Onion Jalepeno Sherry Confit
- 2 LB red onion (or cooking onion)
- 2 TBS unslated butter
- A drizzle of olive oil (and more if necessary)
- 8 pickled jalepeno slices diced
- 1/2 cup sherry vinegar
- 1 cup orange juice with pulp (and more if necessary)
- 4 bay leaves
- 2 tsp brown sugar (or white or honey, if using honey increase to 1 T.)
- balsamic vinegar, a good splash or more according to taste
- salt
- Pepper
QUICKIE RECIPE:
Slice onions or dice. Melt the butter over medium high heat in a large pan and drizzle over a little olive oil. When it bubbles, add the bay leaves and lay over half of the onion, sprinkle over the sugar and likewise sprinkle the top evenly with salt. Add the rest of the onion and diced jalepeno Turn a few times and allow to cook about 15 minutes uncovered. As the juice from the onion releases then reabsorbs, turn frequently to avoid burning as any burnt onion will transfer its bitterness to the whole batch. Cover and allow to cook another 15 minutes or so until the onions are soft. Add most of the orange juice, stir well and continue to cook another 10 minutes. The juice will absorb somewhat.
Add a good splash of balsamic vinegar and the sherry vinegar, stir well and allow to cook off the alcohol. Taste and add more salt or sugar if necessary. After any addition allow the mass to continue to cook a little, adding more orange juice as necessary to keep a thick, product resembling a loose marmalade.
Posted in Uncategorized | No Responses »
Written by admin on May 15th, 2010
Cost: $15 (CD)
Markets: Longos,
Notes: This was for Mother’s day. I didn’t have any but, I heard it was delicious. The smoked salmon came from a local gourmet food store in North York. It’s the best I have ever had.
Ingredients Purchased in Bold:
- 2 Organic Eggs
- 4 slices of smoked salmon
- 2 toasted crumpets
- 1 TBS of chive cream cheese
- 1/2 cup of shredded strong cheddar cheese
- Bacon
- Garlic
- Flour
- Butter
- Asparagus
Quickie Recipe:
1) Cook bacon 2) steam asparagus 3) Make the cheese sauce – roux and then add milk, garlic and cheese 4) Toast crumpets 5) Pouch eggs – crack eggs into 2 separate bows. Bring 1 quart of water to 200 degrees , add vinegar swirl and gently add 1 egg at a time and cook for 3 minutes. 6) Toast crumpets and spread on chive cream cheese.
Posted in Eggs | No Responses »
Written by admin on April 30th, 2010
Cost: $10 (CD)
Markets: Longos, No Frills
Notes: This was awesome. I got a panini press for Christmas and I have only used it about a dozen times. Wifey says this was the best sandwich that I have ever made her.
Ingredients Purchased in Bold:
- 1 Boneless chicken breast
- 1 Large slice of the best Proscuitto you can get
- 1 Small red onion (used only a small amount)
- 1 Small strips of roasted peppers from a jar
- 2 Slices of provolone cheese
- 1/4 cup of crumpled feta cheese
- 1 Cup of Italian seasoned bread crumbs
- Zest of 1/4 lemon
- Some flour
- 1 Egg beaten
- 1 Ciabatta roll
- 1 teaspoon of mayo
- Salt and pepper to taste
- Some butter
Walnut Pesto
- 1 Small packet of fresh basil
- A handful of Italian parsley
- A few Tablespoons of gated Parmesan cheese
- Small handful of toasted walnuts
Quickie Recipe:
Add the lemon zest to the Italian seasoned breadcrumbs. Bread chicken breast and fry it up in a neutral oil of choice and set aside. Make the pesto with less salt and reserve. Caramelize the onion and set aside. Now put it all together. Hollow out the ciabatta roll. Put mayo on one half. Add pesto sauce to both halves. Put a one slice of provolone on bottom. Wrap the proscuitto around the cooked chicken cutlet and place on the provolone. Add the onions and the peppers on top of the chicken. On the other side of the bread add the feta cheese and the other slice of provolone. Melt butter with lemon juice and brush on top of the panini. This will help to sear up and get those strips. Grill or put in panini press.
Posted in Poultry | No Responses »
Tags: chicken cutlet, panini, pesto, proscuitto
Written by admin on July 17th, 2009
Cost: $6 (CD)
Markets: Longos, No Frills
Notes: This was fantastic. I used the remains of a bbq sauce I make for pork ribs. You may want to try Honey Sweet Baby Ray’s Honey or Honey and Brown Sugar if you don’t want the recipe for mine.
Ingredients Purchased in Bold:
- 3 Beef ribs
- 2 1/2 Cups of ginger peach green tea
- 2 Cloves of garlic, minced
- 1 Small onion, diced
- 3 Stalks of celery, chopped
- 1 Chipotle in adobe sauce
- 2 TBSP Canola oil
Remains of my Tumbledown Dan’ bbq Sauce. Here are the ingredients from that. 
Quickie Recipe:
Brown ribs in canola oil and set aside. Sauté onions and celery in the same pot you used to brown the ribs for five minutes. Add the ginger, peach green tea and the ribs and bring to a boil, cover and simmer for 1 hour. Then add the remains of a fresh made bbq sauce or a little of the Honey Sweet Baby Ray’s Sauce and braise for another hour or so
Posted in Beef, Meat | 1 Response »
Tags: beer, Briased BBQ Beef Ribs, ribs
Written by admin on July 13th, 2009
Cost: $6 (CD)
Markets: Highland Farms
Notes: The tahini I purchased will last a long time. Hummus is so cheap and healthy.
Ingredients Purchased in Bold:
- 1 Can of Chick Peas
- 2-3 TBSP of Tahini
- 1/2 Lemon, Juice
- 1 Clove of garlic
- 3 TBSP of Extra Virgin Olive Oil
- Salt and Pepper to taste
Quickie Recipe
Using a food processor or blender add the chickpeas and the water from the can, lemon juice, garlic, tahini, salt and pepper and 2 TBSP of olive oil. Blend until creamy. Adjust seasoning. Garnish with parsley and 1 TBSP of oil.
Posted in Legumes (beans and lentils) | No Responses »
Tags: Easy and Delicious Hummus
Written by admin on July 12th, 2009
Cost: $5 (CD)
Markets: No Frills
Notes: This can feed three. Also I would add some cheese such as feta or goat to this dish added flavor fun.
Ingredients Purchased in Bold:
- 10-12 Medium sized cleaned shrimp
- 6 Large eggs, beaten
- 1 Cup of steamed broccoli florets
- 1 Clove of garlic thinly sliced
- 1/2 Lemon, juice
- 1/2 Cup of all purpose flour
- 1 tsp of Salt
- 1 tsp of Pepper
- 1 TBSP of Dried Oregano
- 2 Small Yams medium diced
- 1 Small Onion, medium diced
- 1 tsp of Apple cider vinegar
- 1-3 TBSP of Butter to cook the frittata and shrimp scampi
- 1 TBSP Canola oil for the yam fries
- 1-2 TBSP of Herb Bread crumbs
Quickie Recipe
Yam Fries
Add oil to pan and sauté onions for two minutes. Add yams and cover until cooked 15-20 minutes. Medium low heat.
Scampi
Add salt, pepper, and oregano to flour. Dredge shrimp in flour. In the pan you are to make the frittata, add butter and garlic. Add shrimp and cook. Add lemon juice towards the end of cooking.
Frittata
Over medium high heat using the same pan that cooked the scampi add more lube then add the beaten and seasoned eggs. Cook for a minute and then add the broccoli florets and cook covered for 3-5 minutes. Turn broiler onto high. Sprinkle bread crumbs all over frittata. Broil until almost cooked. Add shrimp scampi and return to broiler until shrimp is warm and eggs are cooked.
Posted in Eggs, Seafood, Shrimp | No Responses »
Tags: broccoli, fittata, shrimp scampi, Shrimp Scampi and Broccoli Frittata With Yam Fries, yams
Written by admin on June 25th, 2009
Cost: $10 (CD)
Markets: Longos
Notes: This is a super easy, healthy and delicious way to prepare salmon. Great on a hot summer night.
Ingredients Purchased in bold:
- 2 ( 1/2 pound) pieces of salmon fillet (no skin)
- 4 Cups of chicken broth
- 3 Cloves of crushed garlic
- 1 Lemon, juice
- 1 Lime, juice
- 1 Orange, juice
- 1 TBSP of dried oregano
- Salt and pepper to taste
Quickie Recipe:
Combine broth, citrus juices, crushed garlic and oregano in a pot and bring to a boil. Place Salmon in an oven proof dish and pour broth over fish. Cover with plastic wrap and place in the refrigerator for one hour. To make the sauce, strain the poaching liquid and reduce it until it renders just under a cup. Pour over salmon and serve.
Posted in Fish, Seafood | No Responses »
Tags: Cold Poached Citrus Salmon, Fish, poaching, salmon
Written by admin on June 18th, 2009
Cost: $5 (CD)
Markets: Bulk Barn, No Frills
Notes: This makes 4 patties
Ingredients Purchased in Bold
- 2 1/2 Cups of cooked brown rice (cooked with water and seasoning salt)
- 2 Cups of cooked black beans (add oregano and salt and pepper)
- 2 Cups of red lentils
- 4 Cups of chicken broth (to cook the lentils in)
- 1 Small onion, diced
- 1 Red bell pepper, diced
- 1 Jalepeno, diced
- 3 Clothes of minced garlic
- 3 Celery stalks, diced
- Salt and Pepper to taste
- 1/2 Cup of Italian herbed bread crumbs
- a few TBSP of canola oil and cooking spray
Quickie Recipe:
In a pot cook onions, garlic, peppers, and celery until slightly brown. Add lentils and chicken stock cover and cook (low heat) until it’s mushy. In a food processor combine, beans, rice, and lentils and pulse a few times. Heat up a non-stick skillet with the oil. Cover patties in breadcrumbs and brown.
For the Yam Wafers
3 Yams thinly sliced
Add to taste, olive oil, garlic powder, cumin, paprika, turmeric, salt and pepper and lime juice. Cook at 425º for 20 minutes. Turn after 1o minutes finish cooking then broil to slightly crisp.
Not pictured I made a spicy dipping sauce. It was mayo, garlic, onion salt, jalepeno, ketchup and black pepper. It was delicious!
Posted in Grains, Legumes (beans and lentils), Veggies | No Responses »
Tags: Veggie Burgers with Curried Yam Wafers
Written by admin on June 17th, 2009
Cost: $8.00 (CD)
Markers: No Frills
Notes: This made a lot. Good for 4-6 . It was fantastic. Most pasta dishes I make are completely improvised.
Ingredients Purchased in Bold:
- Two chicken breasts, medium dice.
- 4 Cups of brown rice pasta, cooked
- 1 Cup of walnut Pesto. Click here for the recipe
- 4 Slices of proscuitto, medium dice
- 1 Medium onion, diced
- 1 Red bell pepper, diced
- 2-4 Cups of grated hard ricotta (salata) cheese
- 4 Slices of Provolone cheese
- 1 Cup of Parmesan cheese
- 2 Bags of cleaned spinach
- 1/2 Cup of Italian seasoned breadcrumbs
- 1 Lemon, juice and zest
- Some butter
- Some EVOO
- Flour
- Salt and pepper to taste
- 1/4 Cup Vermouth
- 1/4 cup of White wine
Quickie Recipe:
Combine pasta and pesto in a bowl and set aside. Cook spinash with lemon zest, salt and pepper and set aside. Cook onions and peppers in EVOO and then add vermouth and boil off. Add to the cooked spinach. Dredge chicken in seasoned flour and cook in butter (like scampi) add lemon juice and reduce then add white wine and reduce. Cook the the proscuitto and then mix with the chicken. In a baking dish layer pasta, then all of the spinach, then ricotta cheese. Layer pasta then chicken then more cheese. Bake (covered) at 350 for 45 minutes. Take off the cover and add breadcumbs and more cheese and put under the boiler for 3-5 minutes.
Posted in Pastas/Noodles, Poultry | 1 Response »
Tags: Baked Brown Rice Pesto Pasta with 3 Cheeses, Spinach and Chicken
