Current Recipe

Chicken Stir Fry with Noodles

Boil the orzo until it is tender and add the butter, parmesan and salt to taste.

 

California Flatbread Bread

1. 1. Either Grill the chicken for 5-6 minutes per side or until internal temperature is reached  OR cook in a saute pan.
   2. Let stand for 2-3 minutes and slice thinly.
   3. Assemble the pizza by diving the chicken and the peppers over the flatbread.
   4. Top with the cheese, then the bacon and either grill on medium heat (being careful not to burn the bottom) with the lid down for a few minutes until the cheese melts and the flatbread gets lightly toasted or on a baking sheet in the oven at 400 for about 6-7 minutes or until cheese is melty.
   5. Top with little dollops of the sauce and diced avocado.

 

Chicken Burgers 

1. Heat a non stick skillet over medium high heat and add some oil to the pan. Cook the burgers or 6-7 minutes per side or until internal temp of poultry has been reached.
2. Slice the bun in half and butter it and toast it in the oven . About 1 minute before removing the buns from the oven, take the tray out and place a slice of Brie on the bottom bun.  Place an apple slice over the melty brie.
3. Spread the top bun with some cranberry, and then place the burger on the bottom bun and then add a spoon of the fig preserves.
4. Transfer the potatoes  to a bowl and add some oil, salt and pepper and transfer to a baking sheet and roast in the oven at 400 for 12-15 minutes.

Balsamic Cranberry Roasted Chicken 

Brussel Sprouts

Transfer the Brussel sprouts to a baking sheet and roast in the oven at 400 for 15 minutes or until brussel sprouts are golden and cooked through.

 

Cod in parchement

1. Transfer the cod packets on a baking sheet and roast in oven at 400 for 10-12 minutes or until veggies are tender and fish flakes with a fork.
2. Heat the quinoa.
   

Turkey Kofta

1. Transfer the kofta to a greased baking sheet and spray the top with some oil. Roast in the oven at 400 for 12 minutes (turning halfway between cooking time).
2. Serve with the sauce and the salad.

 

Stuffed Peppers

1. Preheat oven to 375 degrees. 2. Brown the chicken, onion and garlic.
2. Stir in  tomato sauce and simmer for 15 minutes. 
3. Divide meat mixture into the pepper halves. 
4. Top with the ricotta mixture and the mozzarella cheese.
5. Bake covered for 20 or until peppers are cooked and cheese is melted. Uncover and bake for 5 minutes.  I like to plunge my peppers in boiling water for 2 minutes and then stuff them and it reduces the baking time. If you blanch the peppers before you stuff them, bake them for 15 minutes only (uncovered). 

Tofu and Veggie Bake

Directions

1. Preheat the oven to 400°F, with the rack in the centre. Line a baking sheet with parchment paper.
2. Spread the mixture on the prepared baking sheet. Bake for 25 minutes, rotating the baking sheet halfway through, until the squash is tender and caramelized and the tofu is golden.
3. Switch the oven to broil and cook for approximately 3 minutes, watching closely.
4. Divide the creamy dill sauce among serving plates. 

Thai Style Meatballs

Directions

1. Preheat the oven to 400°F, with the rack in the centre. Line a baking sheet with parchment paper.
2. Brush the meatballs with the oil. Bake for 20 minutes, then set aside.
3. For the sauce, heat some  oil in a non-stick skillet over medium-high heat. Add the veggie bag and cook for 3–4 minutes, stirring frequently.
4. Stir in the liquids scraping out all the bottom spices.
5. Add the cooked meatballs  and simmer for another 5 minutes.
6. Top with cilantro and Serve with rice.

Creamy Spicy Salmon and Ramen

1. Spread the chili paste evenly over the salmon.
2. In a non stick pan over medium high heat add some olive oil and cook the salmon for 4-5 minutes per side. Set aside.
3. While the salmon cooks, boil some water from the kettle and place the noodles in a bowl and cover with boiling water and let soften for 3-4 minutes. Drain and set aside.
4. Add the coconut milk and salt and pepper to adjust the seasonings.
5. Let the sauce thicken slightly .
6. Add the noodles to the sauce and the green onion and tamari sauce.
7. Mix and simmer for 2 minutes
8. Serve the noodles with some salmon on top.

Slow Cooker Pork

Directions

1. In the slow cooker, add the meat and the marinade including the cinnamon stick. Cover and cook for 5 hours on High or 8 hours on Low. It can be kept on the Warm setting for up to 4 hours.
2. Remove the pork from the slow cooker and place it on a plate. Using a fork, shred the meat into large pieces, removing the fat if desired. Remove and discard—or compost—the cinnamon stick.
3. Pour the cooking liquid into a small saucepan. Bring it to a boil, then simmer until reduced by half. Pour it back into the slow cooker, return the shredded pork and coat it well with the sauce.
4. Heat the mashed potatoes .

Arayes

Directions

1. Place the oven rack in the centre and preheat the oven to 230°C (450°F). Place a wire rack over a baking sheet.
2. Cut the pita breads in half. Carefully open them . If you want the arayes to have a thinner amount of meat, then seperate the meat into all the pitas. If you like it a bit thicker, then divide the meat amongst the pitas for the number of quantity that you ordered (1 per order). Divide the meat mixture among the pita halves, spreading it evenly inside. Press gently so the meat sticks to the pita. Place the stuffed pitas on the wire rack. Cut the pita in half.
3. Using a pastry brush or oil mister, lightly coat both sides of each pita with olive oil. Bake for 10–12 minutes, or until golden, turning them over halfway through cooking.
4. Divide the stuffed pitas and salad among the plates.

Note: To make the pitas easier to fill without tearing, microwave them for approximately 15 seconds, or until soft and flexible.

Thai Chicken Curry 

1. Heat 1-2 tablespoons of oil in a large heavy pot over medium heat.  Add the veggies and and cook, stirring occasionally, until onion is translucent, about 10 minutes.
2. Add the curry container and stir. Add salt and pepper to taste. 
3. Add chicken, coconut milk, and one quater cup water per serving and bring to a boil.
4. Reduce heat to a simmer and cook, stirring occasionally, until chicken is cooked through and potatoes are tender, about 20 minutes.
5. Add the basil and stir.
6. Serve with heated rice. 

Chipotle Burrito Bowl

1. Cook the chicken either on the BBQ or in a saute pan until the internal temp of poultry is reached.
2. Slice into thin strips.
3. Heat the rice, beans and corn and layer the bowl.
4. Rice, beans, chicken and corn, tomato, cheese, diced avocado and avocado crema.