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Recipes

Chicken Soup
13 Cups of Chicken Brother (use 10-11 TSP of Chicken Bouillon)
3 Bay Leaves
2 TBS Thyme
1 TBS Parsley
1 TBS Garlic Powder
4 Carrots diced and sauteed
4 Celery diced and sauteed
1/2 onion sauteed
3 cloves of garlic – diced and sauteed
2 cooked and diced chicken breast
3 medium potatoes diced – Cooked

DAG’s Chili
1 lb Lean Ground Beef (or Turkey for leaner option)
1 lb Uncased and Diced Italian Turkey Sausage
1 Large Chopped Onion
1 Large Chopped Red Pepper
1 Cup (or more) Chopped Celery
1 Cup (or more) Jalapano Frozen Corn
4-5 Finely Minced Garlic Cloves
1 15oz can of black beans (rinsed and drained)
1 15oz can of Red Kidney Beans (or chickpeas – rinsed and drained)
1 796ml can of Diced Tomatoes
8oz can of Basil Tomato Sauce
2 tsp cumin
3 Bay leaves
2 1/2 tsp chili powder
1 tsp sweet paprika
1 tsp garlic powder
1/2 tsp cayenne pepper
2 tsp BBQ Smoke

1) Cook sausage and ground meat then add to slow cooker
2) In a large pan add onion, celery, pepper and all veg. Saute for 10m or so.
3) Add tomato sauce/ diced tomatoes and all spices and cook until saucy! (Oh yeah baby!)
4) I remove any gross tomato stem ends since they are from hell.
5) Add sauce to crock pot.
6) Add beans and BBQ smoke.
7) Cook on low for 7 hours.
8) Remove bay leaves and enjoy!

Beef Burgers
1 lb Lean Ground Beef
** if you use ground Turkey or Chicken – omit the eggs and double or triple the breadcrumbs
1 Egg
1/8 Cup breadcrumbs
1 TBS Perfect Spice (if available otherwise salt and pepper
1 TBS Worcestershire
1 TBS Dijon Mustard
3 Cloves of garlic – finely chopped
1/2 TBS Parsley
Optional: finely chopped Onion and/or Red Pepper

Makes 5 4oz burgers

Burnt Broccoli

PREPARATION:
Preheat oven to 375°F.
Break up broccoli and place in a roasting pan.
Drizzle with olive oil and season with salt and pepper to taste. Bake for about an hour.

Roasted Kale

Ingredients:
1 bunch of kale chopped into good sized pieces (1-2″ wide)
Kosher salt
Freshly ground black pepper
Spray with olive oil

PREPARATION:
Preheat oven to 375°F. Cut 1 bunch of kale into good sized pieces and toss it onto a baking sheet with parchment paper. Spray kale with Olive Oil. Salt and pepper to taste. Cook for 12m.

Parmesan Roasted Cauliflower

Ingredients:
1 head cauliflower
1 sliced medium onion
4 thyme sprigs
4 unpeeled garlic cloves
3 tablespoons olive oil
Kosher salt
Freshly ground black pepper
1/2 cup grated Parmesan

PREPARATION:
Preheat oven to 425°F. Cut 1 head cauliflower into florets; toss on a large rimmed baking sheet with 1 sliced medium onion, 4 thyme sprigs, 4 unpeeled garlic cloves, and 3 tablespoons olive oil; season with kosher salt and freshly ground black pepper.

Roast, tossing occasionally, until almost tender, 35-40 minutes. Sprinkle with 1/2 cup grated Parmesan, toss to combine, and roast until cauliflower is tender, 10-12 minutes longer.

Easy Lasagna
Ingredients:
1 pound lean ground beef
1 (32 ounce) jar spaghetti sauce
3 cups shredded mozzarella cheese
2 eggs
1/2 cup grated Parmesan cheese
2 teaspoons dried parsley
salt to taste
ground black pepper to taste
9 lasagna noodles

Directions
1) In a large skillet over medium heat brown the ground beef. Drain the grease. Add spaghetti sauce and simmer for 5 minutes.
2) In a large bowl, mix together the cottage cheese, 2 cups of the mozzarella cheese, eggs, half of the grated Parmesan cheese, dried parsley, salt and ground black pepper.
3) To assemble, in the bottom of a 9×13 inch baking dish evenly spread 3/4 cup of the sauce mixture. Cover with 3 uncooked lasagna noodles, 1 3/4 cup of the cheese mixture, and 1/4 cup sauce. Repeat layers twice. Top with 3 noodles, remaining sauce, remaining mozzarella and Parmesan cheese. Add 1/2 cup water to the edges of the pan. Cover with aluminum foil.
4) Bake in a preheated 350 degree F(175 degrees C) oven for 45 minutes. Uncover and bake an additional 10 minutes. Let stand 10 minutes before serving.

Mediterranean Rub
Here’s the recipe for Mediterranean Rub from last night’s post. This is great on beef, chicken, even roasted potatoes. I usually make this in bulk so I don’t have to mix it up every time. For a real time saver, I mix the rub with olive oil, spread on a flank steak, and freeze until needed. Then thaw completely before grilling.
Mediterranean Rub
2 tsp ground sage
2 tsp dried thyme
2 tsp ground pepper
1 tsp salt
1 tsp garlic powder
1 tsp dried rosemary, crushed
Mix with 1-2 Tbsp olive oil to make a paste and rub on meat.
Recipe from @southernlivingmag.

Best Chocolate Chip Cookies
Recipe by: Dora “Crisp edges, chewy middles.”

Ingredients
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract or 2 teaspoons maple syrup
3 cups all-purpose flour
1 teaspoon baking soda or 1 1/2 teaspoon baking powder
2 teaspoons hot water (not required with baking powder)
1/2 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped walnuts

Directions
1) Preheat oven to 350 degrees F (175 degrees C).
2) Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
3) Bake for about 14 minutes in the preheated oven, or until edges are nicely browned.
4) Let cookies cool on cooling wrack.

Tip
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Easy Cauliflower Cheddar Soup

“This soup is a family favourite, and a quick and easy option for when you’re short on time. Make it into a delicious meal by serving it with tea biscuits, crusty bread and a fresh salad!”
– Recipe from Jody Spriel, dairy farmer from St. Marys, Ontario.

Ingredients
9 cups (2.25 L) chopped cauliflower, (about 2 lbs/1 kg)
2 stalks celery, diced
1 onion, chopped
3 potatoes, peeled and diced
2 tsp (10 mL) minced garlic cloves
Pepper, to taste
2 cups (500 mL) low sodium chicken broth
1 cup (250 mL) water
2 tbsp (30 mL) all-purpose flour
2 1/2 cups (625 mL) Milk
A pinch of ground nutmeg
1 1/2 cups (375 ) shredded Canadian Cheddar cheese
Salt, to taste

Preparation
In a large pot, combine cauliflower, celery, onion, potatoes, garlic, pepper to taste, chicken broth and water; cover and bring to a boil over high heat. Reduce heat to medium-low, cover and boil gently for 15 to 20 min or until vegetables are soft.

Whisk flour into milk; pour into pot with nutmeg to taste. Cook, stirring, for about 3 min or until slightly thickened. Remove from heat.

Using an immersion blender or transferring in batches to an upright blender, purée until smooth.

Return to pot, if necessary. Heat over medium heat, stirring often, for about 5 min or until bubbling. Remove from heat and stir in 1 cup (250 mL) of the cheese until melted. Season with pepper and up to 1/4 tsp (1 mL) salt. Ladle into warm bowls and sprinkle with remaining cheese.

Tips
To save time, you can often buy pre-cut cauliflower in bags in the produce department of the supermarket

Add 1 to 2 large carrots, chopped, with the cauliflower in step 1. Use a Canadian Sharp or Extra-Sharp Cheddar cheese or use Canadian Gouda or Swiss cheese in place of the Cheddar.

Classic Baked Mac & Cheese
1 454g box of Fusili macaroni – do not fully cook 7-11m tops
1 package of ground (beef/chicken/turkey) I usually use extra lean turkey
3 tablespoons butter
4 tablespoons flour
2 cups 1% milk
1/2 teaspoon salt
fresh ground black pepper, to taste
2 cups cheddar cheese, shredded good quality
1/3 cup breadcrumbs, buttered
1/2 diced onion
1 796ml can of San Marzano Tomatoes (or 4+ diced Roma tomatoes)
4x BAM!

  1. Preheat oven to 400°F.
  2. Cook and drain macaroni according to package directions; set aside in a big metal mixing bowl.
  3. Cook ground meat, add half a diced onion (and other veg if you want, maybe spinach). Add can of tomatoes. Cook off most of the moisture then add to macaroni in mixing bowl.
  4. Make the cheese sauce. In a large saucepan melt butter.
  5. Add flour mixed with salt and pepper, using a whisk to stir until well blended.
  6. Pour milk and cream in gradually; stirring constantly.
  7. Bring to boiling point and boil 2 minutes (stirring constantly).
  8. Reduce heat and cook (stirring constantly) 10 minutes.
  9. Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts.
  10. Turn off flame.
  11. Add cheese sauce to mixing bowl with pasta and meat. Mix together really well.
  12. Transfer macaroni to a buttered baking dish.
  13. Sprinkle with breadcrumbs.
  14. Bake 20 minutes until the top is golden brown.
  15. (You can also freeze this recipe in zip-lock bags for later use – once you have mixed the macaroni along with the cheese sauce allow to cool to room temperature before adding to your freezer – I generally pull it out the night before and allow macaroni and cheese to reach room temperature; I then add the macaroni and cheese to a buttered baking dish, sprinkle with bread crumbs and then bake for 20 to 30 minutes, until golden brown on top and bubbling.

Anita’s Pot Roast
-beef broth
-a bit of tomato paste
-a package of onion soup mix
-a little bit of red wine
-I think I threw in a bit of powered gravy mix too.
-celery
-carrots
-onions
-strained and de-fatted the gravy and thickened with cornstarch

Sear it: sprinkle flour over the top until well coated, and pat it into the meat. Shake off any excess. Heat vegetable oil in a large skillet over medium-high heat until hot. Sear the roast on both sides for 5-6 minutes each, until well browned.

I always dredge a roast in flour and sear it first…
Slow cook 6-7 hrs.

Jamie Oliver’s Potato Wedges
-sea salt
-freshly ground black pepper
-600g baking potatoes
-olive oil

To prepare and cook your potato wedges:
Preheat your oven to 200˚C/400˚F/gas 6. Put a large pan of salted water on to boil.

Scrub the potatoes clean and get rid of any gnarly bits. Cut the potatoes into chunky wedges. Add to the pan of boiling water and parboil for 8 minutes. Drain in a colander and leave to steam dry for a couple of minutes.

Transfer to a roasting tray and add a good lug of olive oil and a pinch of salt and pepper. Toss together so all the wedges are coated in the oil then spread out in one layer. Cook in the hot oven for 30 minutes until golden, crisp and cooked through. (I find longer is better, closer to 45m)

Turkey Jasmine Meatballs
Meatballs:
-1/3 cup cooked jasmine rice
-1/4 cup breadcrumbs
-1/4 cup green onions
-Salt
-Pepper
-1 garlic clove minced
-1-2 eggs
-1 package ground turkey
-1 tablespoon pureed ginger (tube stuff from Zehrs)

Should make 18 Meatballs – serve with Bok Choy cut in half
NOTE: Make them small if frying otherwise cook them in the oven.

Sauce:
-1 tablespoon shredded fresh ginger
-1 cup of water
-3/4 cup fat free, low sodium chicken broth
-3 tablespoons low-soium soy
-1 1/2 teaspoons sugar
-1/2 teaspoon crushed red pepper
-1 1/2 tablespoon of dry sherry
-2 tablespoons cornstarch

Pizza Dough
-2 cups all-purpose flour (approx)
-1 teaspoon quick-rising instant dry yeast
-1/2 teaspoon salt
-2/3 cups warm water
-2 teaspoons olive oil

In large bowl, whisk together 1-1/2 cups of the flour, yeast and salt. Using wooden spoon, stir in warm water and olive oil until ragged dough forms.

Turn out onto lightly floured surface; knead dough, adding as much of the remaining flour, a little at a time, as needed to make smooth, elastic dough (slightly tacky to the touch, but won’t stick to hands or work surface), about 8 minutes.

Transfer to greased bowl; turn dough to grease all over. Cover with plastic wrap. Refrigerate for 24 hours. (Orlet rise in warm, draft-free place until doubled in bulk, about 1-1/2 hours.)

To make 12-inch regular pizza: On lightly floured surface, roll out dough into 12-inch (30 cm) circle; transfer to greased pizza pan. Add desired toppings. Bake on bottom rack in 500 F (260 C) oven until crust is golden, 12 to 15 minutes.

To make 14-inch thin-crust pizza: On lightly floured surface, roll out dough into 14-inch (35 cm) circle; transfer to greased pizza pan. Add desiredtoppings. Bake on bottom rack in 500 F (260 C) oven until crust is golden, 12 to 15 minutes.

Dave’s Bam! Soup
1) Dice up veg:
4 Celery Stalks
4 Carrots
Half an Onion
4 cloves of garlic

2) Saute the veg in a large soup pot (5-6m at least)

3) Add 10 Cups of Chicken Broth. Add a half cup of red lentils. 1 can of romano beans. 1 can of diced tomatoes.

4) Seasoning: 6 shots of Frank’s hot sauce. 5ml of basil. 10ml of Oregano. 5m of Thyme.

5) Bring to a boil and simmer for at least 90m or more.

Makes around 16 cups of soup.

Dave’s Sheppard’s Pie

2 pounds of lean ground beef
Lots of potatoes
3+ diced carrots
2 diced onions
2 cups peas and or diced green beans
4-5 cloves of garlic diced
2-3 TBS Flour
1 Cup of Beef broth
1 Cup of 5% Milk
2 TBS Butter
6 TS Rosemary
2 TBS Parmesan cheese
2 TS Thyme
2 TS Parsley
2 TBS Worcestershire sauce
1 TS Salt
1 TS Pepper
2 TBS Smoked paprika

Beef and veg mix:
In a large frying pan, fry up the veg until soft.
Put cooked veg in separate container.
Cook beef.
Add flour and beef broth once beef is cooked.
Stir beef mix until it thickens.
Add Worcestershire, 3TS rosemary and the rest of the veg.
Let it simmer for a few minutes

Potato topper:
Quarter a bunch of potatoes – Idunno I use a lot 9-10 Medium potatoes
Put them in a pot and boil them until a knife can easily go through them
Remove from heat
Add milk, parmesan, 3TS rosemary, Salt, Pepper, 2 and butter and mash until smooooth

In a rectangular cooking tray, add beef and level it out.
Add the potatoes on top and level it out.
Fork imprint the top of the potatoes.
Dust the potatoes with Smoked paprika.
Cook at 400 for 35-40m (until potatoes start to brown)

 

SUGGESTED RICE RECIPES 📃

LEBANESE RICE
2-3 Tbsp Extra-Virgin Olive Oil
1 Cup Long-Grain Rice, Rinsed Thoroughly (I prefer Basmati)
1/4 Cup Cut Vermicelli, Angel Hair, or Spaghetti Pasta 1 1/2 Cup Water or Chicken Stock
1 Pinch of Cinnamon, optional Salt and Pepper, to taste
1 Tbsp Extra-Virgin Olive Oil, for finishing (optional) 1-2 Tbsp Toasted Nuts, for finishing (optional)

INDIAN RICE
2 Tbsp Ghee or Butter 1 Whole Cinnamon Stick, (or about 1/4 tsp ground cinnamon)
2 Whole Cardamom pods, ground (about 1/4 tsp)
2 Whole Cloves, ground (about 1/8 tsp)
1/2 tsp Cumin Seed, ground
1 Cup Long-Grain Rice, Rinsed Thoroughly (I prefer Basmati)
1 1/4 Cup Water or Chicken Stock Salt, to taste
1 Tbsp Ghee or Butter, for finishing (optional)
1 Tbsp Chopped Cilantro, for finishing (optional)

MEXICAN RICE
2 Tbsp Neutral Oil (I use Vegetable Oil)
2 Cloves Garlic, Minced
1/4 tsp Chili Powder, optional
1 Cup Long-Grain Rice, Rinsed Thoroughly (I prefer Basmati)
4oz Tomato Sauce
1 Cup Water or Chicken Stock Salt, to taste
1 Tbsp Chopped Cilantro, for finishing (optional)
1 Tbsp Lime Juice, for finishing (optional)

HALAL YELLOW RICE
2 Tbsp Butter
1/4 Medium Onion, Diced
1 tsp Cumin Seeds, Ground
1 tsp Turmeric
1 tsp Smoked Paprika
1 Bay Leaf
1 Cup Long-Grain Rice, Rinsed Thoroughly (I prefer Basmati)
1 1/4 Cup Water or Chicken Stock Salt and Pepper, to taste
1 Tbsp Butter, for finishing (optional)