Category Archives: Recipes

Honey White Bread

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  • 1/2 cup warm water
  • 2 packages dry yeast
  • 1 tsp. sugar
  • 1 1/2 cups warm whole milk
  • 6 tbsp. butter, melted and cooler
  • 1 1/2 tbsp. honey
  • 2 egg yolks
  • 5-6 cups flour
  • 1 tbsp. kosher salt
  • 1 egg white, lightly beaten

Place the water in a bowl, add the yeast and sugar, stir to dissolve.

Add the milk, butter, honey.  Add the egg yolks, 3 cups of the flour, and the salt.

Add two more cups of flour.

Knead for about 8 minutes, then rest in a ball.

Grease two loaf pans, and allow to rise again.

Preheat oven to 350.  Brush the tops with egg white and bake for 40-45 minutes.

Hoisin Lamb

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  • 1 lamb loin
  • 1/4 cup hoisin sauce
  • 2 tbsp. soy sauce
  • 2 garlic cloves, crushed
  • 1 tbsp. grated fresh ginger
  • 2 tsp. olive oil
  • green onions
  • chopped peanuts

Combine hoisin sauce, soy sauce, garlic, ginger and olive oil – marinate the lamb for at least four hours or overnight.

Four Bean Salad

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  • 3 cans mixed beans
  • 4 green onions, chopped
  • 1 red pepper, chopped
  • 1 can corn
  • 2 tbsp. olive oil
  • 1 tsp. grainy or Dijon mustard
  • 1/2 tsp. minced garlic
  • 1/3 cup red wine vinegar

 

Deviled Pork Chops

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  • 1/4 cup Dijon mustard
  • 1 tbsp. brown sugar
  • 2 tsp. lemon juice
  • 2 tsp. Worcestershire sauce
  • 1/4 tsp. cayenne
  • 4 pork chops

Stir together the mustard, brown sugar, lemon juice, Worcestershire and cayenne.

Five Spice Roasted Chicken

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  • 1 chicken
  • 1 tbsp. soy sauce
  • 2 garlic cloves, crushed
  • 1 tsp. finely grated ginger
  • 1 tbsp. honey
  • 1 tbsp. rice wine
  • 1 tsp. five spice
  • 1 tbsp. peanut oil

Wash the chicken and pat it dry thoroughly inside and out.  Whisk the soy sauce, garlic, ginger, honey, rice wine and five spice together and brush over chicken.

Refrigerate, uncovered, for at least 8 hours.

Brush the chicken liberally with the peanut oil and put it breast side up.

Eggplant, Tomato and Lentil Curry

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  • 2 Tbsp canola oil
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 1 eggplant, cut into chunks
  • 1 tsp ground cumin
  • 1 Tbsp grated fresh ginger
  • 1/4 tsp chilli powder
  • 1 can chopped tomatoes
  • 1 Tbsp tomato puree
  • 1 C red lentils
  • 3 C vegetable stock
  • Handful of cherry tomatoes
  • Handful of fresh coriander, chopped

Fry onion, garlic and eggplant in oil until the onion is translucent. Add cumin, ginger and chilli powder and fry for 1 minute. Add chopped tomatoes, puree, lentils and stock and leave to cook for 10 minutes. Add cherry tomatoes and cook for another 10 minutes. Add the fresh coriander and cook for two minutes.

Corn and Black Bean Salad

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  • 2 15-ounce cans black beans, rinsed and drained
  • 3 ears fresh cooked corn, kernels cut off the cob
  • 2 red bell peppers, diced
  • 2 cloves garlic, minced
  • 2 tablespoons minced shallots, from one medium shallot
  • 2 teaspoons salt
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons sugar
  • 9 tablespoons extra virgin olive oil
  • 1 teaspoon lime zest
  • 6 tablespoons fresh lime juice
  • 1/2 cup chopped fresh cilantro, plus more for garnish
  • 2 Haas avocados, chopped
  1. Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a more chopped cilantro if desired. Serve at room temperature.

Carrot and Chickpea Salad

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6 large carrots, cut into matchsticks
2 cups (500 mL) cooked chickpeas
1/4 cup (60 mL) camelina or extra-virgin olive oil
3 Tbsp (45 mL) apple cider vinegar
2 Tbsp (30 mL) lemon juice
1 garlic clove, minced
1/4 cup (60 mL) finely chopped parsley
4 spring onions (white part only), minced
2 tsp (10 mL) dried dill, crushed with fingers
1/2 tsp (2 mL) ground cumin
1/2 tsp (2 mL) salt
Freshly ground pepper, to taste

Topping

1/2 cup (125 mL) sesame seeds
3/4 cup (180 mL) plain yogurt
2 Tbsp (30 mL) minced fresh parsley
1 1/2 tsp (7 mL) lemon juice
1 small garlic clove, minced
pinch of salt

Steam carrots until just tender. In large salad bowl, combine all salad ingredients and mix well. Cover bowl and refrigerate for at least 1 hour, or until ready to serve.

Meanwhile, grind sesame seeds in blender or food processor. Combine ground sesame seeds with remaining topping ingredients in medium bowl and mix well. If mixture appears too thick, thin with a little bit of water. Chill in refrigerator until ready to assemble the whole salad.

To serve, divide salad equally among 6 salad plates and top each serving with generous dollop of sesame seed topping.

Greek Chicken

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4 cloves garlic
1 cup plain yogurt (not Greekstyle)
2 Tbsp olive oil
½ Tbsp dried oregano
½ tsp salt
freshly cracked pepper
1 lemon
½ cup fresh parsley (packed)
8 bone in, skin on chicken pieces (about 4 lbs.)

To make the marinade, mince the garlic and combine it with the yogurt, olive
oil, oregano, salt, and some freshly cracked pepper in a small bowl. Use a zester
or fine holed cheese grater to scrape about 1 teaspoon zest from the lemon. Add
the zest and about 2 tablespoons lemon juice to the marinade. Finely chop a large
handful of fresh parsley and stir it into the marinade as well.
2. Add the chicken pieces and the marinade to a gallon-sized ziplock bag and
remove as much air as possible before closing. Massage the bag to mix the
chicken and the marinade until all pieces are well coated.  Refrigerate the marinating chicken for 30 minutes.
3. When ready to bake the Greek Marinated Chicken, preheat your oven to 375ºF.
Place the chicken pieces so they are not overlapping in a large 9×13 inch casserole dish. Bake the chicken for 50-60 minutes, or until they are golden brown on top.
4. To serve, top your Greek Marinated Chicken with chopped fresh parsley or any
remaining lemon zest as garnishes.

Glazed Pork Chops

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¼ cup brown sugar
½ tsp cayenne pepper
½ tsp garlic powder
½ tsp paprika
½ tsp salt
¼ tsp black pepper
4 thickcut
boneless pork chops
2 Tbsp olive oil

 

1. Preheat the oven to 350ºF. In a small bowl, combine the brown sugar, cayenne pepper, garlic powder, paprika, salt, and black pepper.
2. Remove the pork chops from their package and rub the seasoning mixture over
all sides of each chop. The moisture from the meat will help the seasoning to
adhere to the surface.
3. Heat olive oil in a large, ovensafe skillet over a medium flame. When the oil
begins to shimmer, add the pork chops. Cook the chops for about 5 minutes on
each side, until nicely browned.
4. Transfer the skillet to the preheated oven for another 5-10 minutes to finish
cooking. Test the chops with a meat thermometer to make sure the internal
temperature has reached 165ºF. Cook longer if needed.
5. To serve your Glazed Pork Chops, dredge the chops through the sticky sweet
pan glaze just before serving.