Spicy Lemon Pepper Pasta with Broccoli

Servings: 1   Time:

Ingredients:

• fettucini
• 2 tsp olive oil
• 1 1/2 cups fresh broccoli florets
• 1/4 cup sliced sundried tomatoes (oil packed)
• 1/2 tsp hot red pepper flakes
• 1 tsp fresh lemon juice, or more to taste
• 1-2 pinches kosher salt, or to taste
• black pepper, to taste

Directions:

1. Cook pasta as directed on packaging in well-salted water.
2. Meanwhile, chop the broccoli florets into small pieces and slice the tomatoes.
3. When pasta is nearly done, heat a wok over medium-high heat until it's quite hot. Add oil and broccoli and toss to coat, adding more oil as needed. 
4. After 1-2 minutes, add tomatoes and pepper flakes.
5. Let cook for another 2 minutes undisturbed, then toss. Repeat until colour is even throughout vegetables and broccoli is a bright green and tender.
6. Drain pasta and add to the wok, adding just enough oil to coat the pasta, if needed.
7. Add lemon juice and salt to taste.
8. Plate and grind fresh black pepper and serve immediately.

Notes:

• Makes for nice room temperature pasta so would be good for picnics, work, etc.

Source: veganyumyum.com

Silver dollar pancakes

Servings: about 25 cakes, for 2 persons  Time:

Ingredients:

• 1 1/2 cup soymilk
• 1 tbsp sugar
• 2 tbsp oil
• 1 cup spelt flour (or all purpose)
• 1/3 cup all purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1 tsp extract (any flavour; vanilla, orange...)

Directions:

1. Add all ingredients to blender and blend for a few seconds until combined. Scrape down sides and blend some more.
2. Preheat oven to lowest setting and put an oven-safe plate on the middle rack.
3. Heat a non-stick skillet over medium heat for a few minutes. Pour batter directly into the center of the ungreased heated pan. For silver dollar sized cakes, make a 2 1/2 to 3 inch diameter.
4. When you see bubbles forming after a few minutes and the colour change from white to dull yellow, flip to other side.
5. While cooking, keep finished cakes in the oven so as to keep them warm until completion.

Notes:

• if using all-purpose flour, add more liquid as it absorbs more moisture than spelt flour

Source: veganyumyum.com

Thai Chicken 'Mole'

SERVINGS: 2  TIME:

INGREDIENTS:

• 1 cup Thai spicy peanut sauce*
• 1/2 cup chicken stock
• 2 lbs chicken breasts, boneless and skinless
• 1/2 cup jack and cheddar cheese, grated
• 1 handful roasted peanuts, chopped
• 1 birds eye chili, sliced 

DIRECTIONS:

1. Mix the peanut sauce and chicken stock in a pan and bring to a boil.
2. Reduce the heat, add the chicken, cover in the sauce and simmer, covered, for 30 minutes.
3. Sprinkle the cheese onto the chicken, cover and cook until it melts, a few minutes.
4. Serve garnished with peanuts and chilies, with a bed of rice of choice. 

NOTES:

• *Thai spicy peanut sauce ingredients:
• 1 tbsp peanut oil
• 1 tbsp panang curry paste or red curry paste
• 1/4 cup coconut milk
• 1/4 cup chicken stock
• 3 tbsp fish sauce
• 2 tbsp lime juice
• 2 tbsp brown sugar
• 1 tbsp chili sauce (or 1 birds eye chili, sliced)
• 2 tbsp peanut butter
• 1 tsp sesame oil
• 2 tbsp peanuts (roasted and crushed)
• *Thai spicy peanut sauce directions:
1. Heat the oil in a pan.
2. Add the panang curry and saute until fragrant.
3. Add everything else and simmer to thicken it a bit, about 2 to 3 minutes.

SOURCE: closetcooking.blogspot.com

Strawberry butter

SERVINGS: 2 cups  TIME: 10 minutes

INGREDIENTS:

• 1 cup salted butter
• 1/4 cup icing sugar
• 1/2 cup chopped strawberries 

DIRECTIONS:

1. Use an electric mixer to beat butter and sugar until creamy.
2. Add strawberries and beat until mixed. 

NOTES:

• Refrigerate until serving.

SOURCE: Sweet Paul

Doenjang jjigae (soy bean paste stew)

SERVINGS: 6-8  TIME: 1 hour

INGREDIENTS:

• 700 grams Napa cabbage (half of a medium size napa cabbage)
• 1 zucchini
• 1 large potato
• 1/2 cup soy bean paste
• 1 cup vegetable broth
• 6 cups water
• 2 green chili pepper
• 5-6 cloves garlic
• 3 tbs flour
• 1 sprig green onion, finely sliced

DIRECTIONS:

1. Put cabbage directly into boiling water, stirring for 20 seconds. Boil it for a minute with the lid open.
2. Remove and rinse in cold water to clean any remaining dirt. Gently squeeze out excess water.
3. Chop into bite size pieces and put in a large pot.
4. Add soy bean paste, all vegetables except the green onions, tofu, flour, and broth. Mix well.
5. Add water, broth, and flour and bring to a boil for 20 minutes over medium high heat. Add additional soy bean paste or flour to taste and thicken consistency, if desired. This recipe makes a fairly mild version.
6. Add tofu.
7. Lower heat and simmer for another 20 minutes.
8. Garnish with green onions and serve with rice.

Grilled vegetables

Asparagus bundles

INGREDIENTS:

• 1 bunch asparagus
• balsaic dressing
• 5 slices prosciutto
• Romano cheese, grated

DIRECTIONS:

1. Toss 1 large bunch of uncooked, trimmed asparagus spears with a balsamic dressing
2. Wrap bundles of 5 spears each in small slices of prosciutto.
3. Grill until lightly charred.
4. Sprinkle with cheese.

Yam fries
INGREDIENTS:

• yams or sweet potatoes
• olive oil
• rosemary

DIRECTIONS:

1. Scrub skins of yams.
2. Microwave on medium, just until potatoes start to soften, 3 to 4 minutes.
3. Cut into thick wedges and toss with olive oil and pinches of finely chopped fresh rosemary.
4. Grill, turning over once, over medium heat until tender and lightly charred

Peppers
INGREDIENTS:

• red and green peppers
• olive oil
• balsamic dressing
• goat cheese
• capers

DIRECTIONS:

1. Core and quarter peppers.
2. Generously brush with olive oil.
3. Grill over medium-high heat until tender. 
4. Drizzle with balsamic dressing, crumble goat cheese overtop, and sprinkle with capers.

Braised onion and butter pasta sauce

SERVINGS: 4   TIME: 1hr 30min

INGREDIENTS:

• 8 tbsp (1 stick) unsalted butter
• 1 1/2 lb yellow onions, halved and sliced about 1/4-inch thick
• 1 tbsp sugar
• 1/4 cup Madeira wine
• 3/4 lb hot cooked pasta
• salt, for serving
• grated parmesan, for serving

DIRECTIONS:

1. Warm butter over medium heat in a large pan.
2. Add onions and cook, stirring occasionally until soft and translucent.
3. Stir in the sugar and reduce the heat to low or medium-low. Cook onions very gently for about 1 hour, stirring occasionally. Allow to caramelize to a deep shade of amber.
4. Stir in the Madeira, cook for a couple of minutes to combine, and then add pasta to the pan.
5. Toss well.
6. Serve with a generous sprinkling of salt and grated cheese.

NOTES:


SOURCE: Orangette

Sweet and spicy bacon

SERVINGS:   TIME: 50 - 65 minutes

INGREDIENTS:

• 1 1/2 tbsp packed light brown sugar
• Rounded 1/4 tsp cayenne
• Rounded 1/4 tsp freshly ground black pepper
• 1 lb thick-cut bacon (about 12 slices)

DIRECTIONS:

1. Position an oven rack in the middle position and preheat oven to 350 degrees.
2. In a small bowl, stir together brown sugar, cayenne, and black pepper.
3.  Arrange the bacon slices in one layer on the rack of a large broiler pan or on a rimmed baking sheet covered with aluminum foil.
4. Bake for 20 minutes. 
5. Turn the slices over and sprinkle them evenly with the spiced sugar. Continue baking until crisp and deep golden, about 20-35 minutes more, checking every 5 minutes.
6. Transfer to paper towels to drain before serving.

NOTES:

SOURCE: Orangette

Brown buttered corn

SERVINGS: 4  TIME: 20 minutes

INGREDIENTS:

• 3 ears corn, shucked
• 4 tbsp margarine
• 4 sprigs thyme (preferably lemon)
• kosher salt

DIRECTIONS:

1. Stand one ear of corn vertically on a cutting board or inside a large bowl, using a sawing motion, run a large knife down the ear, to remove the kernels. Using the back of the knife, scrape the bare cob to release its juices. Repeat with the remaining corn.
2. In a medium saucepan, melt the margarine over medium heat. Add thyme and cook, stirring frequently, until the margarine turns a deep shade of amber and smells nutty.
3. Add corn kernels, their juices, and a large pinch of salt. Stir well.
4. Cover the pot and reduce heat to medium-low, cooking until corn is tender (about 5 minutes).
5. Remove and discard the thyme and season to taste with salt. Serve hot.

NOTES:

• Optional: garnish with finely sliced green onions.

SOURCE: Orangette

Popovers

SERVINGS: 12  TIME: 45 minutes

INGREDIENTS:

• 4 tbsp (1/2 stick) unsalted butter, melted
• 6 eggs, lightly beaten
• 2 cups milk
• 2 cups all-purpose flour
• 1 tsp salt

DIRECTIONS:

1. Preheat oven to 450. Prepare pan by pouring 1/2 tsp of butter into each cup.
2. In a bowl, whisk together eggs and milk, then whisk in 2 tbsp of butter.
3. In a large bowl, whisk together flour and salt.
4. Whisk in the egg mixture, vigorously until smooth, about 2 minutes.
5. Divide the batter among the prepared cups and bake for 20 minutes.
6. Reduce heat to 325 ad bake for another 15 minutes.
7. Remove from oven and invert pan onto a wire rack. Let cool. 

NOTES:

• For baking in a muffin pan, fill three quarters way. 
• Serve with browned butter or strawberry butter

SOURCE: Williams Sonoma

Mango-peach-apricot Fizz

SERVINGS: 4  TIME: 5-10 minutes

INGREDIENTS:

• 1 ripe mango
• 1 ripe peach
• 2 large rip apricots
• 500 ml ginger ale or sparkling water

DIRECTIONS:

1. Peel mango and cut flesh away from the central stone. Roughly chop and put into a blender or food processor.
2. Cover the peach and apricots with boiling water and leave for about 30 seconds, then drain and cool under cold running water. Slip off skins. Roughly chop and discard stones, and add to the mango.
3. Pour enough ginger ale or sparkling water to cover the fruit, then process until completely smooth. Pour in the remaining ginger ale and process again.
4. Quickly pour into tall glasses, preferably over crushed ice. Serve immediately.

NOTES:

• Optional: garnish with a mint leaf
• Use different fruits

IMAGE & RECIPE SOURCE: besthealthmag.ca

Banana cake with cream cheese icing

SERVINGS: 10  TIME:

INGREDIENTS:

• 1/2 cup salted butter (if unsalted, add 1/4 tsp salt with the flour)
• 1 1/2 cup sugar
• 1 cup ripe banana, mashed (about 2-3 large bananas)
• 1/2 tsp vanilla extract (1 tsp natural vanilla essence)
• 2 large eggs
• 1/3 cup + 1 tbsp buttermilk
• 1 1/2 cup self-raising flour
• 1/2 tsp baking soda

DIRECTIONS:

1. Preheat oven to 350 degrees.
2. Grease the sides and base of a 22cm round springform pan. Line base of the pan with parchment paper.
3. Place butter, sugar, banana, vanilla, and eggs in a food processor. Process for about 2 minutes.
4. Scrape down sides and add buttermilk and pulse to combine.
5. Sift flour, salt (if using) and baking soda together into a large bowl. Add flour mixture to food processor and combine.
6. Pour batter into prepared pan.
7. Bake for 50 to 60 minutes, or until skewer inserted in the center of the cake comes out clean.
8. Cool on rack.
9. Spread cooled cake with the cream cheese icing (see notes below).

NOTES:

• Optional: cream cheese icing
• Ingredients:
• 90g cream cheese, softened
• about 3tbsp butter, softened
• 1 1/2 cups icing sugar
• 1 1/2 tsp lemon juice
  
• Directions:
• In an electric mixer, beat butter and cream cheese together until creamy. Add icing sugar and beat until mixture is smooth. Beat in lemon juiceto combine. Spread icing over top and sides of the cooled loaf. 
• Optional: add fresh fruit on top (i.e. passionfruit pulp)

SOURCE: exclusively food

Steak Diane

SERVINGS: 2  TIME:

INGREDIENTS:

• 2 fillet steaks (about 160-180g each)
• 2 tsp oil
• Salt, pepper, and garlic, to taste
• Garlic
• 2 tbsp brandy
• 1 tbsp butter
• 2 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1 tsp lemon juice
• 3 tbsp cream
• Chopped chives or parsley, to garnish 

DIRECTIONS:

1. Season steaks with salt and pepper. 
2. Rub down with garlic.
3. Place steaks in a large freezer bag and pound to tenderize, until about 3/4cm thick.
4. Heat oil in a non-stick frying pan and cook steaks over medium-high heat until done to your liking.
5. Loosely cover steaks with foil and set aside.
6. Bring pan to medium heat and add brandy, butter, Worcestershire sauce, mustard, lemon juice, and cream. Stir until well combined and then let simmer until the sauce reaches desired consistency, stirring occasionally.
7. Return steaks and any juices to pan. Reheat if necessary, and turn over to coat in sauce.
8. Place on plates, pouring extra sauce atop and garnish with herbs.

NOTES:

• Serve with potato gratin.
• The sauce is strongly flavoured so add extra cream if a milder flavour is desired.

SOURCE: Exclusively Food

Potato gratin

SERVINGS:   TIME:

INGREDIENTS:

• 250g potatoes (about 2 small potatoes)
• salt and pepper, to taste
• 30g peeled and very thinly sliced onion
• 1/2 cup grated cheddar cheese, loosely packed
• 1/4 cup cream

DIRECTIONS:

1. Preheat oven to 400 degrees.
2. Lightly grease two 1-cup capacity ramekins. Cut 2 strips of baking paper approximately 3cm wide and long enough to extend along the base and up over the sides of each ramekin (used to lift gratin out). Place in ramekin. Line whole base with baking paper.
3. Peel potatoes and slice very thinly. Line one layer in each ramekin (about 1/4 potato). Season with salt and pepper.
4. Top with more slices with about 1/3 of the onion.
5. Divide the cheese into two equal portions. Use one portion to layer throughout and the other portion to sprinkle over the top.
6. Drizzle cream over the gratins.
7. Cover each ramekin with greaseproof paper and bake for about 55 minutes, or until potato is tender and cheese is golden.
8. Run a sharp knife around the inside of each ramekin to loosen and lift, using the baking paper strip handles, onto a warm serving plate. Gently pull base baking paper out from under the gratins.

NOTES:

SOURCE: Exclusively Food

Browned butter

SERVINGS:   TIME:

INGREDIENTS:

• Butter
• Optional: herbs, sea salt, pepper, spices... 

DIRECTIONS:

1. In a small pan, gently heat the butter until it turns a nutty brown colour. Strain and let cool.
2. When it is set, whip it in a mixer until fluffy. 
3. Add optional ingredients, if desired, in.
4. Roll in parchment paper to slice and serve.

NOTES:

• If there is no time to wait for it to cool: place some ice in a large bowl and place under the mixing bowl as you whip to cool down fast

SOURCE: sheeatsbears.blogspot.com

Fried rice

Servings: 3  Time: 20 minutes

Ingredients:

• 3 3/4 cup cooked rice, cold long grain
• 2 large egg substitute or tofu
• 1 tbsp + 2 tsp peanut oil
• 2 1/2 tbsp onion, finely minced (about 1/2 small onion)
• 10g garlic cloves, peeled and crushed (about 2 medium cloves)
• 3/4 cup frozen peas and corn kernels, thawed
• 1/3 cup finely chopped green onions
• 1 tbsp + 3 tsp soy sauce
• salt, to taste

Directions:

1. Beat egg substitute and season with a pinch of salt.
2. Heat 1tbsp oil in a wok in medium to high heat and pour egg substitute. Scramble with a bit of soy sauce and set aside.
3. Turn up heat to high and add remaining oil.
4. Add onions, tossing until lightly brown (about 3-4minutes).
5. Add rice and garlic, toss for 2 minutes.
6. Add peas, corn, green onions, egg substitute, soy sauce, and salt to wok. Toss ingredients until heated through (about 1 minute).

Source: Exclusively Food

Banana bread

SERVINGS: 1 loaf  TIME: 1h30m

INGREDIENTS:

• 1 3/4 cups flour
• 2 1/4 tsp baking powder
• 1/2 tsp salt
• 1/3 cup soft butter
• 2/3 cup white sugar
• 1 egg, beaten
• 2 ripe bananas, mashed 

DIRECTIONS:

1. Preheat oven to 350 degrees.
2. Sift together the flour, baking powder, and salt. Set aside.
3. In another bowl, mix butter and sugar.
4. Mix in the egg and then the mashed bananas.
5. Combine the dry ingredients into the wet. Add nuts, dried fruits, chocolate chips, etc., if desired.
6. Lightly coat a 9-inch springform pan with butter and flour. Pour batter in evenly.
7. Bake for about one hour or until toothpick comes out clean.

NOTES:

• Very light and crispy; goes well with tea/coffee
• Optional: cream cheese icing
• Ingredients:
• 90g cream cheese, softened
• about 3tbsp butter, softened
• 2/3 cup icing sugar
• 1 1/2 tsp lemon juice
• Directions:
• In an electric mixer, beat butter and cream cheese together until creamy. Add icing sugar and beat until mixture is smooth. Beat in lemon juice to combine. Spread icing over top and sides of the cooled loaf.

SOURCE: sheeatsbears.blogspot.com

Roasted sweet potato wedges

SERVINGS: 2  TIME: 25-30 minutes

INGREDIENTS:

• 1 medium sized sweet potato
•  1/16 tsp cinnamon
• 1/8 seasoning salt
• 1/8 tsp ground cumin
• 1/16 tsp pepper
• 1/8 tsp garlic powder
• 1/8 cup olive oil
• 1 tsp maple syrup

DIRECTIONS:

1. Preheat oven to 425 degrees.
2. Cut sweet potato in half, lengthwise, and then chop into wedges.
3. Put wedges into a large ziplock bag.
4. Combine all seasoning ingredients and pour into bag. Shake well.
5. Place on baking pan, ensuring the wedges don't overlap.
6. Bake for 20-25 minutes, flipping wedges once during baking time.

NOTES:

• Baking time varies, depending on how thick your wedges are.

SOURCE:

Chunky tomato sauce

Servings:   Time:

Ingredients:

• 10 pearl onions, cut in halves
• 1/2 cup red wine
• 5 cloves garlic, minced
• 1 rib celery, cubed
• 1 Chinese eggplant, cubed
• 1 can canned tomatoes
• 1 pinch of sugar
• 1 bird's eye chili, minced
• Olive oil
• Kale, chopped
• Parmesan substitute, to taste

Directions:

1. Simmer the onions in red wine, let reduce until almost no liquid is left.
2. Add a bit of olive oil, then garlic, and saute for a few minutes.
3. Add celery and eggplant. Cook for a few minutes.
4. Add tomatoes, sugar, and chili. Let simmer for about 30 minutes. Add about 1/4 cup olive oil, let warm through.
5. Add kale just before serving.
6. Top with parmesan substitute.

Source: sheeatsbears.blogspot.com

Tres Leches Cake

 SERVINGS: 6  TIME:

INGREDIENTS:

• unsalted butter, room temperature, for coating the baking dish
• 3 large eggs, separated
• 1/2 cup sugar
• 1/2 cup all-purpose flour, sifted
• 1/2 can (14 oz) sweetened condensed milk
• 1/2 can (12 oz) evaporated milk
• 1/2 cup whole milk
• 3/4 cup heavy cream
• 1/2 tbsp confectioner's sugar
• 1/2 tsp vanilla

DIRECTIONS:

1. Preheat oven to 325 degrees. Butter a 8x8 inch glass baking dish. 
2. In a mixing bowl, beat egg yolks and sugar on high speed until light and fluffy. 
3. In another bowl, beat egg whites to soft peaks.
4. Using a rubber spatula, fold whites into yolks until almost combined.
5. Gently fold in flour (don't over-mix).
6. Spread batter in prepared dish. Bake until golden and pulling away from sides of dish, 20 to 25 minutes.
7. Poke many holes in cake with a toothpick. Cool cake 20 minutes.
8. In a medium bowl, whisk together the three milks; pour evenly over cake. Cover with plastic wrap; refrigerate overnight.
9. To serve, prepare topping: In a mixing bowl, whip heavy cream with sugar and vanilla to soft peaks. Chill cake and cut into squares; serve topped with whipped cream.

NOTES:

IMAGE AND RECIPE SOURCE: creamandsugar.ca

Lemon poppy seed bread

SERVINGS: 1 loaf   TIME: 1h20m

INGREDIENTS:

• 3 large eggs
• 1 1/2 tsp pure vanilla extract
• 1/4 cup milk
• 1 1/2 cups all-purpose flour, sifted
• 3/4 cup granulated white sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 1 tbsp grated lemon zest
• 3 tbsp poppy seeds
• 13 tbsp unsalted butter, softened
• Lemon syrup:
• 1/4 cup fresh lemon juice
• 1/3 cup granulated white sugar

DIRECTIONS:

1. Place oven rack in the center of oven and preheat to 350 degrees F.
2. Butter and flour the bottom and sides of a loaf pan (8x4x2.5in).
3. Line the bottom of the pan with parchment paper and butter and flour the paper.
4. In a bowl, whisk together the eggs, vanilla extract, and milk.
5. In the bowl of your electric mixer, or with a hand mixer, beat the flour, sugar, baking powder, salt, lemon zest, and poppy seeds until combined.
6. Add the softened butter and half the egg mixture and mix on low speed until moistened. 
7. Increase the speed to medium and beat for about one minute.
8. Scrape down the sides of the bowl and add the remaining egg mixture in two batches, beating about 30 seconds after each addition.
9. Scrape the batter into the prepared pan and bake for about 55 to 65 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean. You may have to cover the bread with buttered foil after about 30 minutes if you find the bread over-browning.
10. Meanwhile, in a small saucepan, bring the sugar and lemon juice to a boil, stirring until the sugar dissolves.
11. When the bread is done, remove and place on a cooling rack. Pierce the hot loaf all over with a toothpick and then brush the top of the loaf with about half the hot lemon syrup.
12. Cool the loaf for about 10 minutes then invert and brush the remaining syrup onto the bottom and sides of the loaf. 
13. Re-invert the bread so it's right-side up and then cool completely before wrapping. 
14. Store at least overnight before serving to allow the lemon syrup to distribute throughout the loaf.

NOTES:

SOURCE: joyofbaking.com

Chocolate chip oreo cookies

SERVINGS: 2 dozen   TIME: varies

INGREDIENTS:

• 1 stick softened butter
• 6 tbsp granulated sugar
• 6 tbsp brown sugar
• 1 egg
• 1/2 tsp vanilla
• 1 1/4 cup flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 10 oreo cookies, broken
• 1/2 cup chocolate chips

DIRECTIONS:

1. Preheat oven to 350 degrees.
2. In a large bowl, cream butter and sugars until well combined. 
3. Add egg and vanilla and mix well.
4. Place flour, baking soda, and salt into a large bowl, stirring to combine.
5. Slowly add dry ingredients to wet ingredients, then stir in oreos and chocolate chips until just combined.
6. With a medium cookie scoop, place scoops on a parchment or silpat lined baking sheet. 
7. Bake for 7-9 minutes or until cooked, but still soft. 
8. Let cool for 3 minutes before transferring to cooling rack.

NOTES:

RECIPE & IMAGE SOURCE: zupas.com

White radish and beef soup

SERVINGS: 2  TIME:

INGREDIENTS:

• 200g Chinese white radish, peeled
• 50g beef
• 1 tbsp sesame oil
• 1/2 leek, sliced
• 1 tbsp light soy sauce
• salt and ground black pepper

DIRECTIONS:

1. Slice the white radish and cut the pieces into 2cm squares. Roughly chop the beef into bitesize cubes.
2. Heat the sesame oil in a large pan, and stir-fry the beef until golden brown. Add the white radish and briefly stir-fry.
3. Add 3 cups water. Boil, then simmer, covered for 7 minutes. 
4. Add the leek, soy sauce, and seasoning. Simmer for 2 minutes and serve.

NOTES:

SOURCE: The Complete Book of Korean Cooking (Y. Song)

Toasted prosciutto, cheddar, and apple sandwich

SERVINGS: 4  TIME: 20 minutes

INGREDIENTS:

• 8 tsp grainy mustard
• 4 tsp honey
• 8 oz aged cheddar, cut into 8 thin slices
• 4 slices prosciutto (thin, about 2 oz)
• 1/2 Fuji apple or other, cut into 8 thin slices
• Freshly ground black pepper
• Butter, to coat the skillet

DIRECTIONS:

1. In a small bowl, combine mustard and honey. Set aside.
2. Assemble sandwiches: lay 1 slice of cheese on each of 4 slices of bread. Add 1 slice prosciutto, 2 slices apple, and 1 more cheese. 
3. Grind pepper on top, as desired.
4. Spread 1 tbsp honey mustard on remaining 4 slices of bread and lay atop.
5. Heat a large skillet over medium heat, coat lightly with butter, and cook sandwiches until cheese has melted and bread is golden brown.

NOTES:


SOURCE: 20minutesupperclub.com

Feta cheese and bacon stuffed chicken breasts

SERVINGS: 4   TIME: 45 minutes

INGREDIENTS:

• 8 tbsp olive oil
• 2 tsp lemon juice
• 4 cloves garlic, crushed
• 1 tbsp dried oregano
• Salt and pepper to taste
• 4 skinless, boneless chicken breasts
• 4 slices feta cheese
• 8 slices bacon, fried and drained

DIRECTIONS:

1. Preheat oven to 350 degrees F.
2. In a small bowl combine the oil, lemon juice, garlic, oregano, salt and pepper. Mix together.
3. Stuff each chicken breast with 1 slice feta cheese and 2 slice bacon. Secure open sides with toothpicks.
4. Place chicken in a 9×13 inch baking dish and pour oil mixture over chicken.
5. Bake uncovered at 350 degrees F (175 degrees C) for 30 to 35 minutes.

NOTES:

SOURCE: mrbaconpants.com

Strawberry milk chocolate chip cookies

SERVINGS: 3 dozen  TIME:

INGREDIENTS:

• 2 sticks softened butter
• 1/2 cup strawberry milk powder
• 3/4 cup brown sugar
• 2 eggs
• 1-2 drops red food coloring
• 1 tbsp pure vanilla extract
• 2 1/2 cups all purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 10 oz bag chocolate chips (original calls for white choco chips)

DIRECTIONS:

1. Preheat oven to 350 degrees.
2. In a stand or electric mixer, beat butter, strawberry milk, and brown sugar until well combined. 
3. Place eggs into a bowl and whisk in food coloring.
4. Pour into mixer along with vanilla and beat until combined (about 30 seconds).
5. Place flour, baking soda, and salt into a large bowl; mix to combine then slowly add to wet ingredients along with white chips. Mix on low until just combined.
6. With a medium cookie scoop, scoop dough onto a silpat or parchment lined baking sheet, about 1 1/2 inches apart.
7. Bake for 9 to 11 minutes or until edges just start to brown.
8. Let cool for 5 minutes before transferring to a cooling rack.

NOTES:

RECIPE & IMAGE SOURCE: picky-palate.com

Feta sun-dried tomato turkey burger sliders

SERVINGS: 12  TIME:

INGREDIENTS:

• 2 tbsp extra virgin olive oil
• 1 lb ground turkey
• 1/2 cup crumbled feta cheese
• 1/4 cup sun-dried tomatoes, jarred in olive oil
• 2 1/2 cup fresh baby spinach leaves, chopped
• pinch of kosher salt, fresh cracked pepper, and garlic salt with parsley
• sun-dried tomato mayo
• 1 cup mayo
• 2 tbsp sun-dried tomatoes, packed in olive oil, drained
•  baby hamburger buns or dinner rolls, warmed

DIRECTIONS:

1. Heat oil in a large skillet over medium heat.
2. Place turkey, feta, sun dried tomato, 1/2 cup spinach, and seasonings into a mixing bowl. Mix until just combined.
3. Form 1/4 cup little patties and place onto a cookie sheet. 
4. Place batches in hot skillet, cooking for 3-4 minutes per side or until golden brown and cooked through.
5. Place mayo and tomato into a bowl; mix to combine.
6. Spread over insides of warm rolls.
7. Layer bottom roll with spinach and the patties. 
8. Close with top roll.

RECIPE & IMAGE SOURCE: pick-palate.com

Spinach salad with creamy apple poppy seed dressing

SERVINGS:   TIME:

INGREDIENTS:

• 1 bag baby spinach
• 1/2 lb bacon, crispy and crumbled
• 1 tart green apple, cored and chopped into bite size chunks
• Swiss cheese, slices
• 1 handful dried cranberries
• green onion or red onion, thinly sliced
• candied pecans (recipe below)
• 2 cups whole pecans
• 1/2 cup white sugar
• 2 tbsp butter
• 1/2 tsp vanilla extract
• creamy apple dressing (recipe below)
• 1/3 cup sour cream
• 3 tbsp mayo
• 3 tbsp frozen apple juice concentrate
• 1 tbsp poppy seeds
• salt and pepper, to taste

DIRECTIONS:

Candied pecans:

1. Over medium-high heat, melt the butter in a large (10" to 12") skillet.
2. Add nuts and sugar. Stir constantly with a wooden spoon until the sugar starts to melt. Lower the heat and cook until the sugar turns a golden brown and no lumps of undissolved sugar remains. 
3. Add vanilla, stirring quickly to combine. 
4. Pour out the nuts and syrup onto a well-greased sheet or parchment paper and let cool completely.

Creamy Apple Poppy Seed Dressing:

1. Whisk all the ingredients together in a bowl. It will be thick at first and then thin out. 
2. Keep refrigerated until ready to serve the salad.

Salad:

1. Use a serrated bread knife to chop the candied nuts into medium-sized chunks.
2. Toss spinach, bacon, apple, dried berries, candied pecans, and onion together in a large bowl. Drizzle dressing over salad while tossing to completely coat the leaves (may not need all of the dressing). Serve immediately.

NOTES:

• Dressing keeps for a few days in the fridge

RECIPE & IMAGE SOURCE: zupas.com

Goat cheese stuffed mushrooms

SERVINGS: 24 pcs   TIME:

INGREDIENTS:

• Olive oil, for baking sheet
• 3 slices white sandwich bread
• 1 small garlic clove, coarsely chopped
• 1 log (5 ounces) soft goat cheese, crumbled
• 1/2 cup fresh parsley leaves
• 1/4 teaspoon red-pepper flakes
• Coarse salt
• 2 packages (10 ounces each) white button mushrooms, stems removed
• 4 large strips of cooked bacon

DIRECTIONS:

1. Preheat oven to 400 degrees. Lightly oil a rimmed baking sheet.
2. In a food processor, pulse bread, bacon, and garlic until fine crumbs form; set 1/2 cup aside. To food processor, add goat cheese, parsley, and red-pepper flakes. Season with salt, and pulse filling until combined.
3. Spoon filling into each mushroom, and roll filled side in reserved breadcrumbs. Place on prepared baking sheet; bake until mushrooms are tender and lightly browned, 15 to 20 minutes.

NOTES:

RECIPE & IMAGE SOURCE: marthastewart.com

Maple roasted chicken and sweet potatoes

SERVINGS:    TIME:

INGREDIENTS:

• 1lb chicken tenderloins
• 1 small yellow onion (or 1/2 large) cut into strips
• 1 large sweet potato, cut into thin pieces
• 2 tbsp olive oil
• 1/3 cup pure maple syrup
• 1 tsp kosher salt
• ground pepper
• 6 sprigs fresh thyme

DIRECTIONS:

1. Preheat oven to 425 degrees.
2. Toss chicken, potatoes, and onions in the olive oil.
3. Sprinkle the rest over the top and bake for 45-60 minutes.

NOTES:

• Optional: add carrots and lightly rub one side of chicken with honey halfway through
• Turn chickens over halfway through
• Brine chicken 1 hour ahead: 
• in a large bowl, mix 4 cups of water with 3 tbsp salt and 2 tbsp sugar, until dissolved. add thawed breasts and cover, refrigerating for one hour. when ready to cook, remove chicken from the brine and rinse under cold water.

RECIPE & IMAGE SOURCE: zupas.com

"Chicken" peanut thai noodles

Servings: 6   Time:

Ingredients:

• 1 lb whole wheat thin spaghetti noodles
• 2 tbsp sesame oil
• 1 garlic clove, peeled
• 1/2 cup smooth peanut butter
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 1 tbsp rice vinegar
• 1 tsp crushed red pepper flakes
• 1 cup hot water
• 2 tbsp extra virgin olive oil
• 1/2 cup finely chopped white onion
• 1/2 cup finely chopped red or orange bell pepper
• 1 cup shredded chicken breast substitute, cooked
• 1/2 tsp salt, or to taste
• 1/4 cup dry roasted peanuts, chopped
• 2 tbsp sesame seeds

Directions:

1. Cook noodles according to package. Drain, rinse with cold water, place in large pasta bowl and toss with sesame oil. Set aside.
2. Place garlic in food processor until well chopped. Add peanut butter, soy sauce, brown sugar, vinegar and red pepper flakes. Pulse until well combined and slowly add hot water. Set aside.
3. Place olive oil in hot skillet over medium heat. Saute onion and bell pepper for 5 minutes or until softened. Stir in chicken breast substitute and salt. Stir until heated through.
4. Add sauce and chicken mixture to noodles. Toss to coat and garnish with peanuts and sesame seeds if desired.

Notes:

• Substitute "meat" with tofu or other.

Source: picky-palate.com

Penne pasta with chicken, mushrooms, and asparagus in a bechamel sauce

SERVINGS: 4-6   TIME:

INGREDIENTS:

• 1 12oz box of penne pasta
• 10 medium to large baby bella mushrooms, sliced
• 15-20 medium stems asparagus, sliced 1 inch long on an angle
• 2 large chicken breasts, cooked, cut in small pieces (boil in water)
• 1-2 tbsp olive oil
• 2-3 cloves garlic
• 1/2 medium yellow onion, chopped
• 1/2 cup all purpose flour
• 3 1/2 cups milk
• 1/2 tsp salt
• 1 tsp chicken bouillon powder
• 1/4 tsp fresh ground pepper
• pinch of freshly grated nutmeg
• pinch of red pepper flakes
• 3/4 cup grated parmigiano reggiano cheese

DIRECTIONS:

1. Boil chicken
2. In a large skillet, heat olive oil over medium heat. 
3. Add asparagus, onions, and mushrooms. Saute for 5 minutes.
4. Add garlic and saute another 2 minutes.  
5. Add cooked chicken.  Mix, and remove from heat and set aside.
6. Place flour in a medium saucepan. 
7. In a separate saucepan, heat milk until it's just about to boil. 
8. Add milk one cup at a time to the flour, whisking constantly. Bring to a boil over medium heat, stirring constantly. Let bubble for about two minutes or until sauce thickens and is smooth. Remove from heat.
9. Stir in parmesan cheese, salt, pepper, nutmeg, and red pepper flakes.
10. Add the bechamel sauce to the asparagus and mushroom mixture. Stir well, then serve over cooked pasta immediately.

NOTES:

RECIPE & IMAGE SOURCE: zupas.com

Turkey bacon sandwich with avocado and pesto

SERVINGS:   TIME:

INGREDIENTS:

• Sliced turkey breast
• sliced swiss cheese
• ciabatta bread
• mayo
• pest sauce
• lettuce
• tomato slices
• avocado slices
• sliced red onions
• bacon strips

DIRECTIONS:

1. Combine all ingredients.

NOTES:

• Mix 1/2 tsp pesto to every 1 tbsp mayo

RECIPE & IMAGE SOURCE: zupas.com

Artichoke dip

SERVINGS:   TIME:

INGREDIENTS:

• 1 cup mozzarella cheese, grated
• 1 cup parmesan cheese, grated
• 2/3 cup sour cream
• 1/2 cup mayo
• 1 large clove of garlic, minced
  
• 1 (14 oz) can artichoke hearts in water, drained and chopped
• 1 tbs lemon juice 
• 1/2 cup chopped tomatoes

DIRECTIONS:

1. Preheat oven to 400 degrees
   Combine all ingredients and place in a shallow 9x9 casserole dish
   
2. Add chopped tomatoes on top of mixture 
3. Bake about 20-30 minutes, or until bubbly and slightly browned
4. Serve with chips, veggies, pitas, etc

NOTES:

• Optional add-ons:
• 3 tbs chopped bottled jalapenos, drained
• 1/2 frozen package of spinach, thawed drained.  Or 2 cups fresh Spinach, chopped.

RECIPE & IMAGE SOURCE: zupas.com

Pear and pecan salad

Servings:   Time:

Ingredients:

• mixed greens
• spinach
• pears, cut into bite sized pieces
• candied pecans (recipe below)
• avocado
• dried cranberries

Sweet red wine vinaigrette dressing

• 1 inch strip, red onion
• 1 cup sugar
• 2 tsp dry mustard
• 1/ tsp salt
• 1/2 cup red wine vinegar
• 1 cup vegetable oil

Candied pecans:

• 8 oz pecans
• 4 tbsp sugar

Directions:

Dressing:

• 1 cup vegetable oil
• Finely chop red onion in blender.  Add sugar, dry mustard, salt and vinegar and blend until frothy.  Slowly add oil.

Candied pecans:

• In small skillet, sprinkle sugar over pecans and cook over medium heat until pecans are coated and sugar has dissolved. (may need to add more sugar if all of the pecans are not coated)  Be careful so the pecans don’t burn.

Source: zupas.com

Grilled veggie wrap with goat cheese

SERVINGS:   TIME:

INGREDIENTS:

• eggplant
• yellow squash
• zucchini squash
• onions
• red peppers
• portabella mushrooms
• goat cheese
• plain yogurt
• tortilla wrap
• fresh spinach or mixed greens

DIRECTIONS:

1. Place veggies on a platter and drizzle with a little olive oil on both sides. 
2. Salt and pepper both sides and then throw them on the grill until tender.
3. Cut up veggies and place inside a tortilla wrap. 
4. Mix a little goat cheese and yogurt to the consistency you like and place on veggies.
5. Add greens and wrap up.

NOTES:

RECIPE & IMAGE SOURCE: zupas.com

Mango and strawberry smoothie

SERVINGS:   TIME:

INGREDIENTS:

• 1 cup mango nectar
• 1 cup cut up mangoes, frozen or fresh
• 1 cup strawberries, frozen or fresh
• 1 cup (2 scoops) vanilla frozen yogurt
• 1 cup ice cubes
• 2 tbsp flaxseed mill

DIRECTIONS:

1. Blend all ingredients, adding more nectar if too thick.

NOTES:

• flaxseed mill is a good source of omega-3

RECIPE & IMAGE SOURCE: zupas.com

Simple balsamic vinaigrette

SERVINGS:   TIME:

INGREDIENTS:

• 1/3 cup balsamic vinegar
• 1/2 cup olive oil
• 2-3 tbs honey [depending on how sweet you like it]
• 1 tsp soy sauce
• salt and pepper

DIRECTIONS:

1. whisk balsamic vinegar, soy sauce, and honey, then slowly whisk in oil.  salt and pepper to taste.
2. enjoy on favourite salad (i.e. mix greens, feta cheese, candied pecans, and strawberries)

NOTES:

RECIPE & IMAGE SOURCE: zupas.com

Dumpling soup

Servings: 2   Time: 20 minutes

Ingredients:

•  3 cups veg stock
• 16 frozen vegan-friendly dumplings
• 1 spring onion, sliced
• 1/4 green chilli, sliced
• 1 garlic clove, crushed
• 1 tbsp light soy sauce
• salt and ground black pepper

Directions:

1. Place the stock in a pan and bring to a boil. Add the frozen dumplings, cover, and boil for 6 minutes.
2. Add the spring onion, chilli, garlic and soy sauce, and boil for 2 minutes Season with salt and black pepper.

Grean leaf salad in chilli dressing

Servings: 2-3   Time: 10-15 minutes

Ingredients:

• 250g green salad leaves (crispy)
• 115g (about half cup) leeks, finely sliced
• 1 white onion, finely sliced
• 2 green chillies, seeded and finely sliced
• 1 red chili, seeded and finely sliced
• 1tbsp sesame seeds, to garnish
• 1tsp pine nuts, grounded
• 1 tbsp Korean chili powder
• 1 tsp sesame oil
• 1 garlic clove, crushed
• 2 tbsp light soy sauce
• 2 tbsp water

Directions:

1. Tear the leaves into bite-size pieces. Mix the leeks, onion and green and red chillies
2. For the salad dressing, mix the pine nuts with the chilli powder, sesame oil, garlic, soy sauce and water in a bowl.
3. Stir the dressing gently, allowing the flavours to mingle, and then add the chillies, onion and leeks
4. Place the green leaves in a salad bowl and pour over the dressing. Toss the salad, garnish with sesame seeds, and serve.

Source: The Complete Book of Korean Cooking (Y. Song)

Crunchy chicken cannon balls

SERVINGS: 56 meatballs   TIME: 25 minutes

INGREDIENTS:

• 1 cup 1% cottage cheese
• 1 egg
• 2 tsp mild curry paste or powder
• 1/3 cup seasoned breadcrumbs
• 500g extra lean ground chicken
• 3 cups corn flakes
• sauce, to dip

DIRECTIONS:

1. In a large bowl, stir together cottage cheese, egg, curry paste, and breadcrumbs. Add chicken and mix together, combining evenly.
2. Using a small ice cream scoop or tablespoon, roll chicken mixture into balls and set aside on a large plate or baking sheet.
3. Place corn flakes in a large resealable bag and seal. Crush to make fine crumbs. Pour crumbs into a shallow dish. Roll chicken balls into mixture until coated evenly and return to plate/baking sheet.
4. Place coated chicken balls on parchment paper lined baking sheet and bake in 425F oven for about 13 minutes or until no longer pink inside.
5. Serve with dipping sauce. 

NOTES:

• On the pan: In a large nonstick skillet, heat 1/2 cup of canola oil over medium-high heat. Cook chicken balls in batches turning often, for about 6 minutes or until light golden and no longer pink inside. Remove to paper towel lined plate to drain any excess oil.
• bake/fry ahead of time and freeze for up to 2 weeks (or refrigerator: 1 day) and reheat in oven until hot. 
• chicken balls come out crispier if fried.
• curry flavour is more pronounced when baked.

SOURCE: Longo's magazine

Pizza Potato Skin Luge

 SERVINGS: 8 potato halves   TIME: 40 min to nuke; 1h30m to bake

INGREDIENTS:

• 4 large baking potatoes, scrubbed
• 1 cup shredded cheese
• Pizza version
•  ½ cup pizza sauce
• 2 oz sliced pepperoni (about 24 small slices)
• ½ cup sliced mushrooms 
• Classic version
• 2 tbsp butter, melted
• 6 strips bacon, cooked and crumbled
• 1 green onion, thinly sliced

DIRECTIONS:

1. Prick potatoes all over with a fork. Place in a 400°F oven for about 1 hour or until tender. Alternatively, microwave on high for about 10 minutes.
2. Let potatoes cool slightly until they're easy enough to handle. Cut each potato in half and scoop out some of the potato, leaving about 1/2 inch wall all around. Reserve the scooped potato for another use. 
3. Place the potato halves onto parchment paper lined baking sheet.
4. Pizza topping: spread each potato with pizza sauce and top with pepperoni and mushrooms and sprinkle cheese on top. Classic topping: drizzle butter, top with bacon and sprinkle cheese.
5. Place baking sheet in 400°F oven for about 20 minutes or until golden and crisp. For classic potatoes, sprinkle with green onions.

NOTES:

• Optional: a variety of favourite pizza toppings. For the classic potato, try sour cream as well.

SOURCE: Longo's magazine

Braised Tofu

Servings: 4   Time: 25 minutes

Ingredients:

• 1 block firm tofu, cubed
• 1 cup vegetable stock
• 1 cup water
• 3 tbsp soy sauce
• 1½ tbsp honey
• 1 garlic clove, crushed
• ½ white onion, finely chopped
• 1 green chili, seeded and sliced
• 1 red chili, seeded and sliced
• 2 baby bok choy, sliced 
• 1 cup bean sprouts
• 1 tbsp Korean chili powder
• Sesame seeds, to garnish

Directions:

1. Cut the tofu into 1cm cubes and place in a pan. add 1 cup cold water and the stock
2. Stir in the honey, garlic, and soy sauce, then bring to a boil. Cover and let boil for 5 minutes.
3. Add onion, chilies, bok choy, bean sprouts, and chili powder. Reduce heat and simmer, uncovered, for a further 10 minutes, until the liquid has reduced to a small amount of sauce.
4. Transfer to a dish and garnish with sesame seeds.