rock cook book vol.1

the ROCK cookbook VOLUME 1

for our children…

Mark 10:13-14

And they were bringing children to Him so that He might

touch them; but the disciples rebuked them. But when

Jesus saw this, He was indignant and said to them, “Permit

the children to come to Me; do not hinder them; for the

kingdom of God belongs to such as these.

...the playground

Thank You,from the children at the Rock!



Genesis 1:29-30

And God said, “See, I have given you every herb that yields seed

which is on the face of all the earth, and every tree whose fruit

yields seed; to you it shall be for food. Also, to every beast of the

earth, to every bird of the air, and to everything that creeps on

the earth, in which there is life, I have given every green herb for

food”; and it was so.

table of contents

Blessed Breakfasts 5Be lg ian Waf f les , But te rmi lk Waf f les , Eggs Bened ic t , Eggs F lo rent ine , Sweet Mi lk Pancakes , Sp inach Omelet

Dips & Salsa 9Art i choke Dip , Crab Dip 1 , Crab Dip 2 , Mango Sa l sa , Sa l sa w i th Corn , Tomatoes , & Avocado , Sp inach Dip , Swamp Dip , Tha i D ipp ing Sauce

Splendid Soups 14Chicken & Corn Chowder , Go lden Harves t Soup , Hot & Sour Soup , Summer Gazpacho

Salads Galore 18Arugu la & Pear Sa lad , Brocco l i Sa lad , Caesar Sa lad , Ch ick -Pea Sa lad , Ch icken Sa lad w i th Cranber r ies and A lmonds , Ch inese Ch icken Sa lad , Crab & Cucumber Sa lad , D i jon Mustard Sa lad , Egg & Sp inach Sa lad , Fumi Sa lad , S t rawber ry -Sp inach Sa lad , Tha i Cucumber Sa lad

Vegetable Side Dishes 26Asparagus-Gruyère Tar t , Mixed Vegetab les w i th Honey G laze , Potato Sa lad , Potatoes Lyonna ise , Tha i Co ld Spr ing Ro l l s

Mouth-Watering Meats 31H e r b - C r u s t e d F l a n k S t e a k , H o n e y - G a r l i c P o r k R o a s t , J a m a i c a n B e e f P a t t i e s , M e a t D u m p l i n g s ( K o r e a n m a n d u ) , M e a t l o a f , S w e e t & S o u r M e a t b a l l s , T a n g y B e e r - B r a i s e d P o t R o a s t

Popular Poultry 38Chicken Breast Burgers , Ch icken Fa j i tas , Ch icken Satay w i th Peanut Sauce , Honey Ch icken , Je rk Ch icken , Miso Yak i to r i Skewers , Turkey w i th S tu f f ing

Savoury Seafood 44C r i s p y S p r i n g R o l l s w i t h S h r i m p , M u s s e l s i n W h i t e W i n e S a u c e , S a l m o n w i t h D i l l & C a p e r D r e s s i n g , S a l m o n T e r i y a k i , S h r i m p & C r a b C a k e s , S k e w e r e d S e s a m e S h r i m p , W a s a b i - L i m e H a l i b u t B r o c h e t t e s

Pasta, Please! 49S imple Tomato Sauce w i th Pasta , Sp icy Buckwheat Nood les , Sp icy Sausage R igaton i , Sp inach R icot ta Rot in i , Tha i Par ty Nood les , Tuna Pasta Sa lad

Nice Rice 54Coconut R ice , Go lden P i la f R ice , Jamaican R ice & Peas , Shr imp Fr ied R ice , S tu f fed Peppers

Divine Desserts 59Apple Cheesecake , Best Banana Bread , Lemon-Cur rant Cook ies , Mandar in Cream Del ight , Shor tb read Cook ies , S t rawber ry -C loud Cheesecake

Index 63

blessed breakfasts

6Belgian Waffles

Buttermilk Waffles

7Eggs Benedict

Eggs Florentine

8Spinach Omelet

Sweet Milk Pancakes

belgian waffles buttermilk waffles

S ER VES 8 P R EP T IM E : AP P R O X . 1 5 M I NUT ES C O O K ING T I M E : AP P R O X .

3 0 - 4 5 M INUT ES T O T AL S T O R AG E I NF O : S U IT ABL E F O R F R E E Z I NG .

2 eggs , se par a ted

1 1 ⁄2 cup m i l k

1 ⁄2 cup vege tab le o i l

1 3 ⁄4 cup f lo ur

1 Tb sp . bak i ng powder

1 Tb sp . s uga r

1 t s p . sa l t

1 Tb sp . van i l l a

Best to freeze le ftovers , and pop into toas ter oven or toas ter r ight f rom the freezer .

1 Lightl y brush grids with oi l and preheat waff le iron.

2 In a smal l bowl beat egg whites unti l st i f f but not dry; set a side.

3 In a large bowl beat egg yolks unti l thick and lemon color. Continue beating, adding milk and oi l . Add dry ingredients and beat unti l smooth. Fold in beaten egg whites a long with vani l la . Cook about 3 to 31 ⁄2 minutes or unti l waff le iron stops steaming.

4 Keep warm and crisp: Set oven to 150°, place waff les directly on oven rack.

B l e s s e d B r e a k f a s t s | 6

S ER VES 8 P R EP T IM E : 1 0 - 1 5 M IN UT ES C O O KIN G T IM E : 3 0 - 4 5 M INUT ES

T O T AL S T O R AG E INF O : S U IT A BL E F O R F R EE Z I NG .

2 cup s f lo ur

1 /2 cup pa cked l i g ht b rown

suga r

1 t s p . b ak in g sod a

1 ts p . b ak in g powde r

3 eggs , se par a ted , room temp .

2 cup s b ut te rm i l k , room temp .

1 /2 cup bu t te r (1 s t i ck )

1 van i l l a bea n , sp l i t and

sc ra ped (opt iona l )

1 In a large bowl, s i f t together f lour, sugar, baking soda, baking powder, cinnamon, and salt .

2 In another bowl, whisk together egg yolks, buttermilk , butte r, and vani l la bean scrapings. Pour into dry mixture; Combine.

3 In medium bowl, beat egg whites unti l st i f f but not dry; fold white s into batte r.

4 Ladle 1/3 cup onto each section of the waff le i ron.

eggs benedict eggs florentine

S ER VES 4 P R EP T IM E : 1 0 M IN UT ES C O O KI NG T IM E : 1 5 - 2 0 M INUT ES

S T O R AG E INF O : 1 - 2 DAY S IN F R I DG E , I F S T O R E D S EP AR AT EL Y .

4 eggs

8 s l i ce s ca nad i an- s t y le ba con

2 eng l i s h m uf f in s , s p l i t a nd

toa s te d

Hol l a nda i se Sa u ce :

1 /2 ma rga r i ne o r b ut te r , room

tempe ra tu re , cut in to cubes

3 bea ten egg yo l k s

1 Tb sp . wa te r

1 Tb sp . l emon ju i ce

dash s a l t

dash wh i te pepper

This i s a c lassic vers ion o f Eggs Benedic t

wi th Hol landa ise sauce .

1 Lightl y brown the bacon over medium heat for 3 minutes on each side.

2 Lightl y grease a medium saucepan or sk i l let . Add water to hal f- f i l l the pan; bring to boi l ing . Reduce heat to simmering.

3 Break one egg in to a smal l dish. Careful l y s l ide egg into simmering wate r. Repeat with remaining eggs, a l lowing each egg an equal amount of space. Simmer eggs, uncovered, for about 5 minutes, or unti l yolks are just set.

4 Meanwhile , In the top of a double boi ler, add the margarine or but ter, egg yolks, wate r, lemon jui ce , sa lt and pepper. Place over boi l ing wate r and cook, st irring rapidl y, unti l sauce begins to thicken (1-2 mins). Quickly remove from heat.

5 Top each Engl ish muff in hal f with 2 sl ices of bacon and an egg; spoon the sauce over egg. Serve immediately.

B le s s ed B re ak f a s t s | 7

S ER VES 4 P R EP T IM E : 1 0 M IN UT ES C O O KI NG T IM E : 5 - 1 0 M INUT ES

S T O R AG E INF O : 1 - 2 DAY S IN F R I DG E , I F S T O R E D S EP AR AT EL Y .

4 med i um eggs

1 /2 o f a 10 oz . pkg . f rozen

sp i na ch , cook ed and d ra i ned

4 s l i ce s tom ato

2 eng l i s h m uf f in s , s p l i t a nd

t oas ted

Sauce :

1 /2 cup nonfa t m ayonna i se

1 /4 cup sk im m i l k

1 t s p . l em on j u i ce

1 ts p . d i jo n- s ty le m us ta rd

1 /4 t sp . d r ied d i l lweed

1 /4 t sp . pap r i k a

Garn i s h :

f re s h d i l l (op t i ona l )

This i s an updated vers ion o f Eggs Benedic t wi thout the bacon, and a l ighter sauce .

1 Fi l l a large sk i l let hal f- ful l of water. Bring to boi l i ng ; reduce heat to simmering.

2 Break one egg in to a smal l dish or cup; s l ide the egg into simmering wate r. Repeat with remaining eggs, keeping eggs separate. Simmer eggs. uncovered, about 5 minutes or jus t unti l yolks a re set.

3 Meanwhile for sauce, in a smal l saucepan combine mayonnaise , mi lk , lemon juice , mustard, di l l , and paprika . Whisk over medium-low heat unti l heated through; do not boi l . Remove from hea t.

4 Top one half muff in wi th a sl ice of tomato. Add 1/4 of the spinach; top with 1 Tbsp. of sauce. Top with one poached egg and spoon another 2 Tbsps. of the sauce over the egg. Garnish with f resh di l l . Serve immediately.

spinach omelet sweet milk pancakes

S ER VES 2 P R EP T IM E : 1 0 - 1 5 M IN UT ES C O O KIN G T IM E : 5 M INUT ES

S T O R AG E INF O : 1 - 2 DAY S IN F R I DG E .

6 eggs (3 eg gs pe r ome le t)

1 pkg . f rozen sp i na ch , th awe d

1 sma l l d i ced tomato

1 /2 cup sh redded chee se

(a ny k i nd : cheddar , mozza re l l a ,

o t her s )

fe ta chee se , c rumb led

sa l t & pepper ( t o ta s te )

1 I n a sma l l bow l , b ea t 3 eggs wi th a da sh o f s a l t and pepper t o ta s te .

2 Heat a l a r ge , non- s t i ck fr y ing p an , o r g rea sed sk i l l e t ove r med i um hea t . Add the eg gs by cover ing the bottom of t he pa n to cr ea te a t h in l aye r . Cook un t i l se t , ( abou t 1 -2m ins . ) a nd f l i p to cook the o the r s i de .

3 Qui ck l y t op t he 3 -e gg ome le t wi t h a 1 /2 o f t he che ese , sp i na ch a nd d i ced toma to on one ha l f o f the c i rc le , a nd fo ld ove r .

4 Whe n f o lde d ove r, t op each ome le t wi th fe ta che ese . Repea t t o c rea te 4 se r v ings . Se r ve wh i le warm .

( M AK ES 2 X 3 EG G O M EL ET S )

B l e s s e d B r e a k f a s t s | 8

S ER VES 5 - 6 P R EP T IM E : 5 - 1 0 M IN UT ES C O O KI NG T IM E : A P P R O X . 3 0

M INUT ES S T O R AG E I NF O : S U IT A BL E F O R F R E EZ ING .

2 cup s a l l - pu rpose f l ou r , s i f ted

2 ts p . b ak in g powde r

1 ts p . sa l t

2 Tb sp . b rown s uga r

3 eggs

2 Tb sp . me l t ed bu t te r

2 cup s m i l k

.

1 Si f t f l ou r , b ak i ng powde r, s a l t , and b rown suga r t oge the r.

2 Se par a te egg s a nd bea t egg wh i te s un t i l f l u f f y , s e t a s ide .

3 I n anothe r bow l , bea t egg yo lk s , me l t ed bu t te r and m i l k .

4 Mix toge the r we t and dr y ing red ien ts ex cep t e gg wh i te s .

5 Fo ld egg wh i te s i n to ba t t e r. He a t on g rea sed pan .

(MAK ES AB OU T 15 PA NC AKES)

dips & salsa

10Artichoke Dip

Thai Dipping Sauce

11Crab Dip 1Crab Dip 2

12Mango Salsa

Salsa with Corn, Tomatoes, & Avocado

13Spinach DipSwamp Dip

artichoke dip thai dipping sauce

S ER VES 4 P R EP T IM E : 5 M INS . C O O K ING T IM E : 3 0 M INS . S T O R AG E

INF O : C A N BE P R EP AR E D A N D S T O R E D IN F R IDG E F O R UP T O 2 D AY S .

1 cup re duce d- fa t ma yonna i se

1 cup g ra te d p arme sa n cheese

1 j a r (11 oz . ) a r t i choke s

hea rt s

1 -2 c l ove s o f ga r l i c

Note : tas tes bes t served warm.Heal th fac t : Ar t i chokes ease heartburn .

1 Heat oven to 350°F.

2 In a smal l bowl, whisk together mayonnaise and parmesan cheese.

3 Finely chop the garl ic and arti chokes hearts. Mix a l l ingredients together.

4 Spoon into a smal l oven-proof baking dish.

5 Bake 30 minutes, or unti l hot and bubbly.

6 Serve with crackers, French bread, or veggie sticks, i f desi red.

Dip s & Sa l s a | 1 0

S ER VES 8 - 1 2 P R EP T IM E : 5 M IN UT ES C O O KI NG T IM E : AP P R O X . 2 - 3

M INUT ES S T O R AG E I NF O : UP T O O N E W EE K I N F R I DG E .

1 /2 cup wa te r

1 /4 cup sug ar

1 /2 cup r i ce w ine v i nega r

1 -2 Tb sp . f i s h sau ce

1 re d tha i ch i l i , seeded and

chopped

1 g re en t ha i ch i l i , s eeded a nd

chopped

The longer you add the Tha i ch i l ies to the sauce , the sp ic ie r the sauce wi l l be .

1 In a smal l pot simmer the sugar and water unti l the sugar dissolves. Remove from hea t and stir in remaining ingredients. Chi l l .

crab dip 1 crab dip 2

S ER VES 4 P R EP T IM E : 5 - 1 0 M IN UT ES S T O R AG E I NF O : C A N BE S T O R E D I N

F R IDG E F O R A DAY B EF O R E S ER V I NG

1 ca n c rabmeat

( c lov er l ea f i s be s t )

1 pkg . c ream chee se , so f te ned

3 Tb sp . ma yonna i se


1 /8 t sp . ta bas co sau ce

1 on ion , f i ne l y choppe d

(am ount t o you r pre fe re n ce )

Note : bes t served wi th Breton Mini garden vegetable c rackers

1 Mix a l l ingredients together. Serve with crackers, French bread, or veggie sti cks, i f desired.


S ER VES 8 P R EP T IM E : 5 - 1 0 M IN UT ES S T O R AG E I NF O : C A N BE S T O R E D I N

F R IDG E F O R U P T O 2 DA Y S B EF O R E S ER V ING .

1 pa ckage o f im i ta t i on c ra bmeat ,

chopped

1 sma l l ca n o f wa te r ches tnut s ,

chopped

3-4 s ta l k s o f g ree n on i ons , d i ced

1 p i nt sma l l curd co t t age

cheese

mayonna i s e to ta s te a nd

tex t u re (ma ybe 1 /2 cup)

1 Mix a l l ingredients together. Serve with crackers, French bread, or veggie sticks, i f desired.

mango salsa salsa with corn, cherry tomato, & avocado

S ER VES 6 - 8 P R EP T IM E : 2 0 - 3 0 M IN UT ES S T O R AG E I NF O : T AS T ES BES T I F

S ER VE D IM M ED IAT EL Y . UP T O 2 D AY S I N F R I DG E .

1 /4 cup f re sh l ime j u i ce

1 sma l l red on i on

( f i ne l y d i ced )

1 l a rge r i pe m ang o *

(pee led , p i t ted , and coar se l y

chopped )

1 sma l l red be l l peppe r

( cu t i n to t h in s t r ip s )

1 /4 cup f re sh c i l a nt ro **

( coar se l y chopped )

1 c love ga r l i c , m in ce d

1 /4 cup f re sh o ra nge ju i ce

1 f re sh j a l ape no o r ot he r sma l l

ch i l i pepper ( f i ne l y chopped )

sa l t & cra cke d b la ck

p eppe r co rn s to t a s te

Tastes great wi th gr i l led f i sh .

* You can subst i tu te the mango wi th papaya , p ineapp le, peaches , o r apricots.

** You can subst i tute the c i lantro wi th bas i l o r pars ley .

1 In a large bowl, combine the l ime jui ce and the diced red onion.

2 Prepare the mango, red pepper, ci lantro, garl ic, orange juice , and chi l i pepper (or ja lapeno) and add to the bowl.

3 Stir together wel l and season with the salt and cracked black peppercorns.

3 Serve immediately.This sa lsa wi l l keep covered and refrige rated for one day.

( M A K E S 3 C U P S )


S ER VES 4 - 6 P R EP T IM E : 2 0 - 3 0 M IN UT ES S T O R AG E I NF O : T AS T ES BES T I F

S ER VE D IM M ED IAT EL Y . UP T O 2 D AY S I N F R I DG E .

2 ea r s sweet co rn *

(hus ked , a nd s i l k rem oved )

8 sma l l cher r y tom atoes , ha l ved

1 sma l l r ipe av o cado

(pee led and coar se l y chopped )

1 /4 cup f re sh ba s i l

( coa rse l y chopped )

1 /2 sma l l r ed on ion

( f i ne l y d i ced )

2 Tb sp . f re sh l ime j u i ce , t o ta s te

2 Tb sp . vege tab le o i l

1 c love ga r l i c , m in ce d

1 -3 f re sh j a l ape no pepper s

(se eded , and f ine l y choppe d)

sa l t & pepper to ta s te

* You can use canned corn ins tead.

1 Boi l the corn in sa lted water for about 1 minute. Drain, and remove the kernels . Place the kernels in a medium sized bowl.

2 Add al l the other ingredients to the bowl.

3 Stir together wel l and season with sa lt and pepper.

3 Serve immediately.This sa lsa wi l l keep covered and refrige rated for one day.

( M A K E S 2 C U P S )

spinach dip swamp dip

S ER VES 1 0 - 1 2 P R EP T IM E : 5 - 1 0 M I NS . P L US 2 H O UR S I N F R I D G E S T O R AG E

INF O : C A N BE P R EP AR E D A N D S T O R E D IN F R IDG E F O R UP T O 2 D AY S .

1 pkg . (300g ) f rozen s p in ach

( choppe d , a nd t hawed )

2 cup s sour cre am

1 cup ma yonna i se

1 pkg . KN ORR Vege tab le or

Leek soup m ix

1 ca n (280g ) wa te r chest nut s

(d ra i ned and chopped )

3 g re en on ions , choppe d

1 l a rge round pum pern i cke l

b read l oa f

1 Squeeze excess moisture f rom spinach. In bowl, combine spinach, sour cream, mayonnaise , soup mix, water chestnuts and green onions. Stir unti l wel l combined.

2 Scoop out la rge hol low through top of bread loaf ; f i l l with dip mixture.

3 Cover and refrige rate at least 2 hours to blend f lavours. Se rve with bread cubes cut f rom centre and assorted fresh vegetables.

( M A K E S 4 C U P S )


S ER VES 6 - 8 P R EP T IM E : 5 M I NUT ES S T O R AG E INF O : C A N BE P R EP AR ED I N

AD VA NC E A N D S T O R E D IN F R IDG E F O R A D AY .

1 cup ma yonna i se

1 cup sou r c ream

3-5 g ree n on ions *

3 -5 c l ove s o f ga r l i c *

1 pkg . f re sh s p in ach

1 pkg . Knor r Lee k soup m ix

* You can add more than 3 of these ingredients i f you want a s tronger tas t ing dip .

Note : tas tes bes t i f the dip i s p repared a few hours before hand and re fr igerated.

1 Finely chop (in a food processor) spinach, green onions and garl i c.

2 Mix mayonnaise wi th Leek soup mix.

3 Mix a l l ingredients together.

4 Refrigerate .

( M A K E S 3 C U P S )

splendid soups

15Chicken & Corn Chowder

Summer Gazpacho

16Golden Harvest Soup

17Hot & Sour Soup

chicken & corn chowder summer gazpacho

S ER VES 4 P R EP T IM E : 5 - 1 0 M IN UT ES C O O KI NG T IM E : 2 0 M INUT ES T O T AL

S T O R AG E I NF O : 1 - 2 D AY S I N F R I DG E .

1 med i um brown on ion ,

chopped coa rse l y

2 c love s g a r l i c , cr us hed

420g . ca n corn ke rne l s ,

d ra i ned

750g . ca n sma l l pota toes ,

d ra i ned a nd quar te red

4 cup s (1 L ) ch i cken s to ck

375g . ch i cken tender l o i ns ,

chopped coa rse l y

150g . f re sh egg nood le s

2 Tb sp . low- fa t sour cr eam

1 Heat oi led large pan; cook onion and garl i c, st irring unti l onion is translucent. Add corn, potato, and stock. Bring to a boi l ; s immer, covered, about 10 mins.

2 Blend or process potato mixture, in batches unti l smooth.

3 Return potato mixture to same pan, add chicken and noodles; s immer, uncovered, about 10 mins. or unti l chicken is tender.

4 Serve with sour cream, topped with f inel y sl i ced fresh herbs, i f desired.

Sp l end id So ups | 1 5

S ER VES 6 P R EP T IM E : AP P R O X . 1 5 M I NUT ES S T O R AG E I NF O : UP T O 1

DA Y I N F R IG E . NO T S U IT A BL E F O R F R E EZ I NG

4 cups romano tomatoes,

chopped and peeled

3 cloves garl i c

1 green pepper, chopped

1 lemon juice

4 Tbsp. v inegar

salt & pepper (to taste )

1/2 red onion

2 Tbsp. ol ive oi l

1/2 cup chicken s tock or cold

wate r

1 cup cucumber, diced

croutons

1 Place al l of the ing redients into a blender except the cucumber and croutons.

2 Blend unti l the texture of the soup is smooth or fa irly smooth. Mix in the cucumbers.

3 Sprinkle with croutons and serve.

golden harvest soup

S ER VES 6 P R EP T IM E : AP P R O X . 2 0 - 3 0 M I NUT ES C O O KI NG T IM E : 2 0 M I NUT ES S T O R AG E I NF O : UP T O 2 D AY S I N F R I G E . NO T S U IT A BL E F O R F R EE Z I NG

1/4 cup butter

1 large onion, chopped

2 leeks (white part only) chopped

1 large potato, peeled and diced

1 cup carrots, thinly sl iced or

diced

2 cups squash, di ced in 1/2 inch

(1 cm) cubes

3 cups chicken s tock

1 1/2 cup l ight cream

1/4 cup dry whi te wine (optional)

sa lt & pepper

Garnish:

chives or green onions, chopped

carrot, grated

sour cream

1 In a large, heavy pot, melt butter and cook onion and leeks unti l softened but not browned. Sti r in potato carrots and squash; cook, st ir ring for 2-3 minutes. Pour in stock, cover and simmer for about 20 minutes or unti l vegetables a re tender.

2 Puree in food processor (or careful l y wi th hand blender) unti l very smooth (soup can be prepared ahead at thi s point, covered and refrigerated. Reheat before continuing wi th this recipe).

3 Stir in cream to desired consistency. Stir in wine (i f using) and heat unti l very hot but do not boi l . Season with sa lt and pepper to ta ste .

4 Garnish with a sprinkle of chives or green onions, or a l i tt le grated carrot and sour cream.

Variation: Pumpkin Soup

Instead of carrots and squash, use 3 cups of di ced raw pumpkin or 1 cup of cooked and canned pumpkin pureé. Omit wine. Add pinch of nutmeg and cayenne pepper.


hot & sour soup

S ER VES 4 P R EP T IM E : AP P R O X . 1 5 M I NUT ES C O O K ING T I M E : 2 5 M I NUT ES S T O R AG E INF O : UP T O 3 D AY S I N F R I DG E .

4 cup ch i cke n broth

4 dr ied ch i nese m ushroom s

1 ca n bamboo s hoot s , d ra ined

1 /2 l b . ch i c ken b reas t

1 /2 cup sh r im p

1 pa ckage to f u (400 g . )

1 /2 t sp . wh i te pe ppe r

1 /2 t sp . sa l t

1 /2 cup so y sau ce

1 /2 cup red v in ega r

1 /4 cup peas (op t i ona l )

3 Tb sp . corns ta r ch , 3 1 /2 Tbsp .

wa te r (m ix t he two )

1 egg , bea t en

1 Soak mushrooms unti l sof t , and sl i ce .

2 Heat stock to boi l .

3 Add mushrooms, shoots, and meat. Simmer on low for 3-4 minutes.

4 Add the tofu, sa lt , pepper, soy sauce, and vinegar. Return to a boi l for 2 minutes. Pour cornsta rch and mix into soup to sti r to thi cken.

5 Slowly pour in egg, whi le swi rl ing soup gentl y.

6 Reduce to a simmer, and cook for an addit ional 10-15 minutes.


salads galore

19Arugula & Pear Salad

Broccoli Salad

20Caesar Salad

Chick-Pea Salad

21Chicken Salad with Cranberries & Almonds

22Chinese Chicken Salad

Crab & Cucumber Salad

23Dijon Mustard SaladEgg & Spinach Salad

24Fumi Salad

Strawberry-Spinach Salad

25Thai Cucumber Salad

arugula & pear salad broccoli salad

S ER VES 4 P R EP T IM E : AP P R O X . 1 0 M I NUT ES S T O R AG E I NF O :

DR ES S I NG C AN B E P R EP AR E D IN A DV A NC E AN D S T O R ED I N F R IDG E .

bab y a ru gu l a le aves

1 pea r , s l i ced

p ine nut s , toa s te d

f re s h pa rmesa n chee se , shav ed

Ba l sam i c V i nega r Dre ss i ng :

3 -4 Tb sp . ba l s am i c v ine gar

2 -3 Tb sp . b rown s uga r

1 -2 Tb sp . wh i te cook i ng wi ne

1 -2 Tb sp . o l i v e o i l

1 t s p . ga r l i c , m in ce d

dash o f sa l t & b l ac k p eppe r

1 Mix al l the ingredients for the dressing wi th a whisk in a measuring cup, except for the ol ive oi l .

2 Add the oi l s lowly in a thin s tream and whisk unti l thicker.

3 Prepare the salad ingredients Top with the dressing and serve.

Sa l ad s Ga lo re | 1 9

S ER VES 8 P R EP T IM E : AP P R O X . 2 0 M I NUT ES S T O R AG E I NF O : 2 - 3 DAY S

IN F R I DG E .

1 l a rge bro cco l i b unch

1 /2 l b . ba con

4 g re en on ions

1 cup chedda r cheese , g r a te d

1 cup ma yonna i se

2 Tb sp . wh i t e v ineg ar

1 /2 cup sug ar

Note : tas tes great co ld, but can a lso be served warm as a s ide dish .

1 Break up broccol i i nto smal l pieces.

2 Cook bacon and cut /shred/dice to preferred size .

3 Dice green onions.

4 Combine these ingredients with cheese in bowl.

5 In a separate bowl, mix last 3 ingredients then pour into other bowl and mix.

6 Let sit for 1-2 hours in fridge before se rving.

( M A K E S 2 1 / 2 C U P S )

caesar salad chick-pea salad

S ER VES 4 P R EP T IM E : AP P R O X . 1 5 - 2 0 M I NUT ES S T O R AG E INF O : M US T EAT

R IG H T AW AY D UE T O R A W EG G .

1 l a rge roma i ne l e t tu ce , r i nse d

a nd choppe d

Dres s in g :

3 an chov y f i l l e t s (o r pas te )

1 c love ga r l i c

1 /2 t sp . hot mu sta rd

5 dashes wo rces te rs h i r e sau ce

2 Tb sp . b read c rumbs


2 egg yo lk s

3 Tb sp . pa rmesa n chee se

1 /2 cup o f o i l

1 cup o f crou tons

1 In a bowl, put anchovy, garl ic, mustard, Worcestershire sauce and mash thoroughly. Add bread crumbs. Mash vigorousl y unti l a pasty texture.

2 Add lemon jui ce and egg yolks, beat.

3 Add 1Tbsp. Parmesan cheese.

4 Pour oi l in slowly, beating continuousl y.

5 Add bite size pieces of lettuce to bowl.

6 Add remaining cheese and toss.

7 Add croutons prior to serving.


S ER VES 6 P R EP T IM E : 2 0 M IN UT ES P L US 1 H O UR T O M AR IN AT E I N F R I DG E

S T O R AG E INF O : UP T O 2 DA Y S I N F R I DG E .

300g . ca n ch i ckpea s , d ra ine d

2 l a rge tom atoes ,

seede d a nd chopped

1 sma l l red on i on , chopped

2 g re en on ions , f i ne l y chopped

2 Tb sp . cor i ander le aves ,

chopped f re sh (op t i ona l )

1 Tb sp . f re sh m i nt lea ves ,

chopped (opt iona l )

1 t s p . g ra ted lemon r i nd

1 /4 cup lemon ju i ce

1 /3 cup o l i v e o i l

You can a lso subst i tute pars ley fo r the

herbs and add gar l i c .

1 Mix a l l ingredients in a bowl and chi l l for 1 hour.

2 Serve.

chicken salad with cranberries & almonds

S ER VES 4 P R EP T IM E : 3 0 M INS . C O O KI NG T IM E : 2 0 M INS . S T O R AG E I NF O : C H IC K EN C A N BE M AR I NAT ED A N D F R O ZE N I N AD V ANC E . UP T O 2 D AY S I N F R I DG E .

4 boneless, sk inless, chi cken

breasts

Kraft sun-dried tomato and

oregano dressing, to taste

Favorite mix of sa lad greens

1/2 cup cucumbers, s l i ced

1/2 cup cherry tomatoes, halved

1/2 spanish onion, s l i ced

1/2 cup dried cranberries

1/4 cup sl ivered almonds, toasted

1 Tbsp. of butter

parmesan cheese, shaved

* You can a lso ser ve th i s salad wi thout the chicken , and add cor n n ible ts and avocado as an opt ion .

You can a lso change the p ropor t ions according to your tas te .

1 Marinate the chicken breast in about 1 cup of the dressing for about 2 hours or overnight in the fridge.

2 Heat oven to 350°F.

3 Discard the marinade, and bake the marinated chicken breast in a foi l- l ined t ray in the oven for about 20 minutes. Sl i ce chicken in hal f to check doneness. (Jui ces should run clear and should no longer be pink). Set aside to cool with a tented piece of foi l on top of the chicken.

4 While the chicken is cooking, in a large bowl, add the salad greens, cucumbers, tomatoes, onions, and cranberries. Set aside.

5 In a shal low pan, toast the almonds in a l i tt le bi t of butter.

6 Sl ice the chicken and add to the salad, with the toasted almonds, and shaved parmesan cheese.

7 Before serving, add some dressing to the mix. Toss. And enjoy!


chinese chicken salad crab & cucumber salad

S ER VES 4 P R EP T IM E : AP P R O X . 2 0 M I NUT ES S T O R AG E I NF O : UP T O 2

DA Y S I N F R I DG E , I F S T O R E D W IT H O UT DR ES S I NG .

3 ch i cke n bre as t s , cooke d ,

ch i l l e d , & cu t i n to chunk s

1 le t tu ce head , th in l y s l i c ed

3 -6 g ree n on ions , s l i ce d

1 pkg . s l i ve re d a lmonds

1 /2 p kg . se same s eeds

1 /2 -3 /4 ca n chow-me i n nood le s

Dres s in g :

4 Tb sp . wh i t e sug a r

4 Tb sp . v in ega r

1 /2 cup v ege t ab le o i l

1 t s p . sa l t

1 /2 t sp . b l a ck pe ppe r

Dress ing can be p repared in advance and s tored in the fr idge fo r up to 2 days .

1 Assemble the chicken, lettuce, and g reen onions in a la rge bowl.

2 Toast the almonds and the sesame seeds l ightly. Add the nuts and the chow mein noodles to the salad bowl.

3 Over a low heat, combine the dressing ingredients. Le t cool . *

4 Pour the dressing over the sa lad when ready to serve.

* To save t ime , you can jus t mic rowave the dress ing ingredients unt i l mel ted.


S ER VES 6 P R EP T IM E : 2 0 M IN UT ES S T O R AG E I NF O : B ES T I F EAT EN W IT H I N

2 4 H O UR S .

6 oz . f re sh , c anned , o r f rozen

c rabmea t

1 l a rge cu cumber

1 Tb sp . sa l t

Dres s in g :

3 Tb sp . r i ce wine v i nega r

1 Tb sp . m i r in ( sweet r i ce wi ne )

1 Tb sp . s uga r

1 t s p . so y sa uce

1 ts p . sa l t

Garn i s h :

wakame s eaweed , cut up

You can buy the wakame seaweed dry , and soak i t in co ld water unt i l ready to serve , o r you can a lso buy I t f resh and sa l ted in smal l bags at the As ian grocery market . Be sure to r inse the sa l t before serv ing .

1 Crab: For f resh crabmeat, pick it over and remove any carti lage and bits of shel l . Thaw f rozen crabmeat thoroughly, squeeze dry and pick it over for any bits of shel l . Rinse canned crabmeat wel l .

2 Cucumber: Peel the cucumber and cut it in hal f lengthways and scrape out the seeds. Cut it across into paper-thin sl i ces. Sprinkle sa lt over the cucumber, set aside for about 5 minutes, and then gently knead in the sa lt unti l cucumber is l imp. Rinse with cold water and aqueeze out any excess water.

3 Dressing: Combine al l of the dressing ing redients, st irring wel l to dissolve the salt and sugar. *

4 Toss together the crab meat and cucumber, pour the dressing over it and mix thoroughly. Garnish wi th some fresh wakame seaweed.

dijon mustard salad egg & spinach salad

S ER VES 4 P R EP T IM E : AP P R O X . 2 0 M I NUT ES S T O R AG E I NF O : DR ES S IN G

C AN B E P R EP AR E D I N A DV ANC E AN D S T O R ED I N F R I DG E UP T O 1 W EE K .

roma ine le t t uce , chopped

grape toma toe s

avocado , cubed

cucumbe r , s l i ced

fe ta chee se

Di j on Mus ta rd Dre ss i ng :

5 Tb sp . app l e c id e r v i nega r

1 1 /2 t sp . d i jo n musta rd

3 -4 Tb sp . wh i te s uga r

1 -2 Tb sp . wh i te cook i ng wi ne

1 -2 Tb sp . wa te r

1 -2 c l ove s ga r l i c , m i nce d

dash o f sa l t & pe ppe r

1 -2 Tb sp . vege t ab le o i l

1 Mix a l l the ingredients for the dressing with a whisk in a measuring cup, except for the vegetable oi l .

2 Add the oi l s lowly in a thin s tream and whisk unti l thicker.

3 Prepare the salad ingredients, top with the dressing, and serve.


S E R V E S 4 P R EP T IM E : 2 0 M IN UT ES S T O R AG E I NF O : C A N BE P R EP AR E D I N

AD VA NC E A N D S T O R E D IN F R IDG E F O R UP T O 2 D AY S .

12 oz . sp i na ch

(washed , s t emmed and broken

i n to b i t e - s i ze d p ie ces )

6 ha rd bo i led egg s

( cu t i n to quar te r s )

1 /2 l b . f re s h mush rooms , s l i ce d

4 s l i ce s ba con

( cooked and f ine l y crumb led )

Sweet a nd Sou r dre ss ing :


1 /4 cup k e t chup

1 /4 cup on ions , m in ced



1 1 /2 t sp . wo rcest e r sh i re

sau ce

1 /4 t sp . sa l t


1 Salad: Place spinach in sa lad bowl. Arrange eggs, mushrooms and bacon on top. Add dressing andtoss.

2 Dressing: Combine al l ingredients in smal l bowl. Beat wel l with wire whisk or fork .

fumi salad strawberry-spinach salad

S E R V E S 6 P R EP T IM E : 2 0 M I NUT ES S T O R AG E INF O : BES T I F E AT E N

W IT H IN 2 4 H O UR S .

1 head cabba ge

6 g re en on ions

1 pkg . ram en (dr y nood le s ,

b roken up , Sappo rro I ch ib an * )

opt iona l

1 sma l l p kg . s l i ced a lm onds

1 /4 cup sesa me seed s

Dres s in g :


2 -3 Tb sp . vege t ab le o i l

6 Tb sp . r i ce v i nega r

1 t s p . sa l t

1 t s p . b l a ck peppe r

* this is a brand name, but you can use any brand you l i ke .

1 Chop cabbage very thinly. Mince g reen onions and l ightly toas t a lmonds and sesame seeds in a dry frying pan.

2 10-15 minutes before serving, mix together the cabbage, noodles, a lmonds and sesame seeds.

3 Mix the dressing ingredients a l l together and pour over sa lad. Toss and serve.


S E R V E S 4 P R EP T IM E : AP P R O X . 2 0 M I NUT ES S T O R AG E I NF O : DR ES S I NG

C AN B E P R EP AR E D I N A DV ANC E AN D S T O R ED I N F R I DG E F O R UP T O 2 D AY S .

1 bunch s p ina ch , to rn i n to b i te

s i ze p ie ce s

1 p i nt s t ra wbe r r ie s , s l i ced

Dres s in g :

1 /2 cup sug ar


1 /4 cup red wine v ineg ar

1 /4 t sp . wo rce st e r sh i re sa u ce

2 Tb sp . se same seed s

1 Tb sp . popp y seed

1 1 /2 t sp . on i on s , m in ced


1 Toss spinach and strawberries in a bowl, shortl y before serving.

2 Combine dressing ingredients in a blender.

3 Blend unti l smooth and sl ightl y thickened.

4 Pour dressing over sa lad just before serving.

thai cucumber salad

S ER VES 6 P R EP T IM E : 1 5 M IN UT ES P L US 4 H O UR S T O R EF R I G ER AT E C O O KI NG T IM E : N /A S T O R A G E INF O : BES T I F E A T EN W IT H I N 2 4 H O UR S .

1 eng l i s h cucumber

1 ⁄4 cup f re s h cor i ander , chopped

1 ⁄4 cup l ime j u i ce

2 Tb sp . re d on i on , m i nced

2 Tb sp . r i ce v i nega r o r c i de r

v ineg ar

1 t s p . suga r

Op t iona l :

1 ⁄4 t sp . red pe ppe r f l akes

bos ton le t tu ce leave s

peanut s , choppe d

1 Cut cucumber in hal f lengthwise. Cut into thin sl ices.

2 In bowl, mix coriander, l ime juice , onion, v inegar, sugar and red pepper f lakes, st ir ring to dissolve sugar

3 Add cucumber and toss. Cover and refrigerate for 4 hours.

4 Line sa lad pla tes or platte r wi th let tuce leaves (i f using) . Spoon cucumber mixture in centre and sprinkle wi th peanuts (i f using).


vegetable side dishes

27Asparagus Gruyere Tart

28Mixed Vegetables with Honey Glaze

29Potato Salad

Potatoes Lyonnaise

30Thai Cold Spring Rolls

asparagus gruyère tart

S ER VES 4 PREP T IME: 15 MINUTES COOKING T IME: APPROX. 30 M INUTES STORAGE INFO 1 - 2 DAYS IN FR IDGE.

f lou r , fo r work s u r f a ce

1 shee t f roze n puf f p as t r y

2 cup s g ruyè re chee se *

sh redded (5 1 /2 oz . )

1 1 /2 lb s . med ium o r t h i ck

a spa rag us

1 Tb sp . o l i ve o i l

sa l t & pepper

* Emmenta ler o r Font ina cheese can be subst i tu ted fo r the Gruyère .

1 Preheat oven to 400°F. On a f loured surface, rol l the puff pastry in to a 16-by-10- inch rectangle . Trim uneven edges. Place the pastry on a baking sheet. With a sharp knife , l ightly score the dough 1 inch from the edges to mark a rectangle . Using a fork , pierce the dough inside the markings at hal f- inch intervals . Bake unti l golden, about 15 minutes.

2 Remove the pastry shel l from the oven, and sprinkle wi th cheese. Trim the bottoms of the asparagus spears to f i t crosswise inside the ta rt shel l ; arrange in a single layer over the cheese, a lternating ends and tips. Brush wi th oi l , and season wi th sa lt and pepper. Bake unti l spears are tender, about 20-25 minutes.

No te : I t i s i mpo r tan t t o tha w th e p u f f p a s t r y a c c o r d i ng to t he p a c kage i n s t r u c t i o n s .

No te : S c o r i n g t he dou gh w i th a kn i f e e n s u r e s t ha t t he ed ge s w i l l r i s e e v en l y ; p r i c k i ng t he c e n t r e o f t he p a s t r y w i th a f o r k keep s i t f r o m pu f f i n g up to o h i gh a s i t ba ke s .

Vege tab le S ide D i s he s | 2 7

Score dough 1 inch. Score wi th a fork Sprinkle baked Arrange asparagus from the edges i nside the markings. pastry with cheese. crosswise inside the with a fork . Bake for 15 mins. Place asparagus on shel l , a lternating tips.

top of the cheese. Bake unti l tender.

mixed vegetables with honey glaze

S ER VES 4 PREP T IME: APPROX. 10 M INUTES COOKING T IME: 15 MINUTES S T O R AG E INF O : R EF R IG ER AT E L EF T O VER S F O R 2 DA Y S . F R EE Z I NG S U IT A BL E .

400g . bab y ca r ro ts

200g . sug a r s nap pea s

120g . corn spea rs , h a l ved

1 Tb sp . low- fa t ma rga r i ne

1 /4 cup (60m L) o ra nge ju i ce

1 Tb sp . hone y


1 Boi l , steam or microwave ca rrot, peas and corn, separately, unti l j ust tender; drain

2 Melt margarine in la rge pan; add carrot, peas, corn, orange juice and honey. Sti r unti l vegetables are hot and glaze is syrupy.

3 Garnish with sa lt and fresh crack black pepper.

Vege t ab le S ide D i s he s | 2 8

potato salad potatoes lyonnaise

S ER VES 1 2 P R EP T IM E : 2 0 M I N UT ES C O O K ING T IM E : 2 5 - 3 0 M INUT ES

S T O R AG E INF O : 2 - 3 DAY S IN F R I DG E .

6 med i um po ta toes

1 cup ce le ry , s l i ce d

1 /2 cup on ion , choppe d

1 /3 cup sweet p i ck l e , choppe d

1 1 /2 cup ma yonna i se

1 ts p . wh i te s uga r

1 t s p . ce le r y seed

2 ts p . v i nega r

2 t s p . p rep are d m us ta rd

1 1 /2 t sp . sa l t

2 ha rd bo i led egg s

app le s , choppe d (opt i on a l )

1 Cook potatoes in covered saucepan unti l tender, about 25-30 min.

2 Peel and cube pota toes. Transfer to large bowl. Add celery, onion, sweet pickle .

3 Combine mayonnaise , sugar, celery seed, v inegar, mustard and salt .

4 Add mayonnaise mixture to potatoes. Toss l ightly to coat potato mixture.

5 Careful ly fold in chopped eggs. Cover and chi l l for 2 hours.


S ER VES 6 - 8 PREP T IME: APPROX. 20 MINUTES COOKING T IME: 1 - 1 1 /2 HOURS

S T O R AG E INF O : R EF R IG ER AT E L EF T O VER S F O R 2 - 3 D AY S .

6 Tb sp . bu t te r , p l us ex t ra fo r

g rea s in g

1 l a rge on ion

2 lb s . l a rge bak ing pota toe s ,

th i ck l y s l i ced

sa l t & b la ck pe ppe r

che dda r cheese (opt i ona l )

Garn i s h :

f re s h pa rs le y , chopped

1 Lightl y butter a gratin dish.

2 Melt the butte r in a sk i l let or smal l pot. Add the onion and cook gentl y for 3-5minutes unti l the onions a re softened, not browned.

3 Layer the potatoes wi th onion/butte r mix in g ratin dish seasoning each laye r with sa l t and pepper and f inishing with a neat la yer of potatoes.

4 Pour any butte r left in the sk i l let over the pota toes.

5 Sprinkle with cheddar cheese on top after la yering potatoes.

6 Bake in 375°F oven for 1 to 1-1/2 hours unti l the potatoes a re tender and cooked through.

7 Garnish with parsley.

thai cold spring rolls

S ER VES 4 P R EP T IM E : 2 0 M IN UT ES S T O R AG E I NF O : UP T O 6 H O UR S I N T H E F R I DG E , W R AP P E D W IT H W AX O R P AR C H M ENT P AP ER .

8 sma l l r i ce wrap s

2 oz . ce l lopha ne nood l e s

8 bo ston le t t uce le a f s

1 l a r ge ca r ro t , s h redde d

1 re d p eppe r , j u l i enned

6 oz . bean sprou ts

8 f re sh m i nt le aves

8 f re sh ba s i l l e aves

This rec ipe tas tes great wi th some added fresh shr imp or c rab.

This rec ipe can be made a few hours in advance . J us t wrap the ro l l s in wax paper before serv ing .

1 Put cel lophane noodles in a medium sized bowl and cover with boi l ing water. Let soak for 10 mins. and drain. Use scissors to cut noodles into shorter lengths.

2 Fi l l another bowl with warm water and place a clean tea towel on your work surface. For each rol l , d ip a rice paper wrap in the warm water for 10 -20 seconds or unti l sof tened, Place your wrap on the tea towel and brush off any excess wate r.

3 For each rol l , arrange the ingredients 1- inch from the bottom of the rice wrap. Fold in two edges, approximately inch over the ing redients. Fold in a third side of the wrap, then rol l to create a cyl inder. Repeat with remaining wraps. Se rve wi th Thai Dipping Sauce (see page 10) or Peanut Sauce (see page 40).

( M AK ES 8 S M AL L W R AP S )


Arrange ing redients 1 inch f rom bottom of rice wrap.

Fold in two edges 1 inch towards the centre.

Fold bottom tightly over the ingredients and rol l .

Wrap tightly, creating a cyl inder.

mouth-watering meats

32Herb-Crusted Flank Steak

Honey Garlic Pork Roast

33Jamaican Beef Patties

34Meat Dumpling (Korean Mandu)

35Meatloaf

36Sweet & Sour Meatballs

37Tangy Beer-Braised Pot Roast

herb-crusted flank steak honey-garlic pork roast

S ER VES 4 PREP T IME: 15 MINUTES COOKING T IME: APPROX. 10 M INUTES

STORAGE INFO: T IGHTLY WRAPPED IN FREEZER FOR UP TO 3 MONTHS .

1 lb . f l an k s tea k , v i s ib le f a t

rem oved

1 /4 t sp . sa l t

1 /2 t sp . ta r ragon

1 /2 t sp . ga r l i c , m in ced

1 /4 t sp . f re s h l y g round pepper

2 Tb sp . d i j on must a rd

1 /4 cup whole whe at b read

c rum bs

1 Tb sp . f re sh pa r s le y , chopped

1 Preheat broi le r andpan. Combine the salt , tarragon, garl i c, pepper, and Dijon mustard in a smal l bowl. Spread half this mixture onto one side of the meat. Broi l musta rd side up, about 4 inches from the heat for 4 minutes. Turn the meat over, spread the remaining mixture, and broi l for an addi t ional 3 minutes.

2 Combine bread crumbs and parsley, pat evenly on meat. Broi l 1 minute more. Let s tand 5 minutes.

3 Sl ice steak thin diagonal ly across the grain.

Mout h - Wat e r i ng Mea t s | 3 2

S ER VES 1 2 P R EP T IM E : AP P R O X . 1 0 M I NUT ES P L US 3 H O UR S T O M AR I N AT E

C O O K IN G T IM E : 2 H O UR S S T O R AG E INF O : F R O M 2 -3 D A Y S IN F R I DG E

4 lb . bone le ss po rk lo in roa s t

Mar i nade :

2 Tb sp . so y sa u ce

2 Tb sp . s her r y

2 Tb sp . l i q u id honey

2 Tb sp . g in ger roo t , m i n ced

2 c love s g a r l i c , m i n ced

1 Marinade: combine soy sauce, sherry, honey, g inger and garl ic.

2 Trim any fat from meat. Place roas t in large plasti c bag and pour marinade over. Tie bag shut and refrigera te for 3 hours.

3 Remove roas t from bag, reserving marinade and leaving as much ginger and garl ic bits cl i nging to roast. Set roast on rack. Roast, uncovered and basting occasional ly with marinade, in 325°F oven for 2 hours. Let stand for 15 minutes before ca rving.

jamaican beef patties

S ER VES 1 0 P R EP T IM E F O R P AS T R Y : 2 5 - 3 0 M I NUT ES , F O R F I L L ING : 1 5 - 2 0 M I NUT ES C O O K ING T IM E : 3 0 - 4 0 M IN UT ES S T O R AG E INF O : S U IT A BL E F O R F R EE Z I NG .

Pas t r y :

2 cup s f lo ur

1 /2 t sp . sa l t

1 /4 cup so l id s ho rte n i ng

1 /4 cup o f mar ga r ine

1 /3 cup co ld wate r

F i l l i ng :

2 Tb sp . mar ga r ine

1 sma l l wh i te on i on , f i n e l y

chopped

1 /4 t sp . s co t ch bonnet pe ppe r ,

chopped

1 /2 lb . l ea n g round bee f

1 /2 t sp . g round b l ac k p eppe r

1 /2 t sp . sa l t

1 /2 t sp . cu rr y powder

1 /2 t sp . d r ied t h yme

1 /4 cup bre ad crumb s

1 /4 cup bee f o r ch i cke n s tock

1 egg , bea t en

1 /4 cup wa te r

1 Sift f lour and salt into a large bowl. Cut in shortening and margarine unti l crumbly. Add cold water to make sti f f dough.

2 Lightl y f lour a wooden cutting board and rol l out dough unti l about 1 /8 inch thick and cut out 8 inch circles. Cover with wax paper or damp cloth unti l ready to use.

3 In sk i l let , melt margarine and sauté onion and scotch bonnet pepper unti l l imp. Add ground beef , sa lt , pepper, curry powder and thyme and mix wel l . Brown meat for about 10 minutes, st ir ring occasional l y.

4 Add breadcrumbs and stock and combine al l ing redients wel l . Cover sk i l let and simmer for about 10 to 15 minutes stir ring occasional l y. When al l l iquids have been absorbed, the f i l l ing is ready. I t should be moist but not wate ry. Remove ski l let and preheat oven to 400°F.

5 Uncover dough ci rcles and place 2-3 Tbsp f i l l ing on half of each ci rcle . Moi sten edges of dough with water and fold the dough circle over the meat f i l l i ng . Pinch the edges closed with a fork . Lightly b rush pastry with a mixture of egg and water.

6 Bake on a l ightl y g reased baking sheet for 30 to 40 minutes or unti l past ry is golden brown.


meat dumplings (korean mandu)

S ER VES 1 2 - 1 4 P R EP T IM E : AP P R O X . 1 1 / 2 - 2 H O UR S C O O KI NG T IM E : 3 0 M I NUT ES S T O R AG E INF O : UP T O 3 D AY S I N F R IDG E . S U IT A BL E F O R F R E EZ ING .

750g . g round meat

(250g . ea ch o f g round pork ,

ve a l , a nd bee f ) *

500g . f i rm to f u

3 eggs

8 ga r l i c c l ove s

1 on ion


1 cup zu cch in i , f i ne l y g ra ted

1 /2 cup ca r ro t , f i ne l y g r a ted

1 1 /2 Tbsp . sa l t

1 Tb sp . s uga r


800g . won ton wraps

(a round 2 pkg s . Can be

square o r round , wh i chever

you p re fe r) .

*You can use a di f fe ren t mix o f meat , but th i s mixture tas tes p retty good.

*Add some more vegetables or noodles (such as ce l lophane noodles , bean sp routs , bo i led cabbage , o r even more

to fu) fo r a veggie vers ion.

1 In a food processor, add the garl i c and the onion and b lend to a pulp. Or, you can f inely mince the garl ic, and gra te the onion so there are no large chunks. Transfer to a large bowl.

2 Gently squeeze out most of the wate r out of the f irm tofu with your hands (or you can use a cheesecloth, i f you l ike ). Add al l the ing redients except one egg to the bowl and mix thoroughly with your hands (use g loves, i f possible).

3 With the las t egg, separate the egg whites into a smal l bowl and disca rd the yolk .

4 On a clean, f lat surface, spoon 1 level Tbsp. of the mixture onto one dumpling wrap. (see diag ram below). Using a smal l b rush, brush the edges wi th the egg white (only about 1/4 " around the edges).From the edges only, fold wrap in hal f , (corner to corner for the square wraps) and seal the edges tightly without tearing it or f la ttening the middle , star ting f rom the edge of the middle (or corner) outwards, pushing out a l l of the air a s you seal . Place on a la rge pla te .

5 Once you f inish wrapping about hal f of them, place a la rge pot of wate r on the stove and bring to a boi l .

6 Once you f inish wrapping, add about 1/3 of the dumplings to the boi l ing wate r at a t ime, and remove once they f loat back to the top. Place them on one level of a large plat ter to cool (Do not overcrowd the plate , as they wil l st i ck together.

7 Let them cool for about 30 minutes. Once they are fa ir ly dry and cooled down, you can transfe r them to freezer bags and s tore in the freezer unti l ready to eat. Or, you can boi l them for about 1-2 minutes longer, and enjoy!

(MAKES 100 DUMPL INGS) .


Spoon 1 Tbsp. onto wrap.

Brush edges with egg white .

Fold from corner to corner.

Gently pinch edges together

meatloaf

S ER VES 6 - 8 P R EP T IM E : AP P R O X . 1 5 - 2 0 M I NUT ES C O O KI N G T IM E : 1 H O UR S T O R AG E INF O : S U IT A BL E F O R F R EE Z I NG . UP T O 3 D AY S I N F R I DG E .

2 1 /2 lb s . l ea n g round bee f

4 s l i ce s o f b read , to rn i n to

sma l l p ie ce s

2 ca r ro ts , f i n e l y chopped

2 ce le r y r ib s , f i ne l y chopped

2 on ions , f i ne l y chopped

1 /2 cup par s le y , f i ne l y chopped


2 ts p . d r y m us ta rd

1 /2 cup k e t chup

1 Tb sp . sa l t

2 t s p . pe ppe r

1 egg , s l i g ht l y be a te n

G laze :

2 Tb sp . b rown s uga r

1 /2 cup k e t chup

1 ts p . d r y m us ta rd

1 Mix al l ingredients by hand.

2 Shape mixture into loaf in a 9 x 6 inch pan.

3 Brush with g laze made of : 2 Tbsp. brown sugar, 1/2 cup ketchup, and 1 tsp. d ry mustard.

4 Bake 375°F for about 1 hour or unti l done.


sweet & sour meatballs

S ER VES 6 P R EP T IM E : 3 5 M IN UT ES C O O KI NG T IM E : M EAT BAL L S : 1 5 - 2 0 M I NUT ES , S AUC E : 1 0 - 1 5 M IN UT ES S T O R AG E I NF O : 3 - 4 D AY S I N F R I DG E .

Meatb a l l s :

2 eggs , bea ten

1 ts p . ho rse rad i s h

1 /2 t sp . sa l t

1 /2 t sp . pepper

1 1 /2 lb s . med ium g round be e f

1 /2 l b s . g round po rk

1 /2 cup f ine d r y brea d c rum bs

Sauce :


1 ga r l i c , c ru shed

1 /2 cup e ach o f wate r , g ra pe

j e l l y , ke t chup , ch i l i s au ce

1 /4 cup e ach brown s uga r and

c id e r v i nega r

1 t s p . d r y m us ta rd

1 /4 t sp . ta bas co sau ce

1 Tb sp . worce ste rs h i re sa u ce

* Meatba l l s may be made ahead and frozen.

1 Pre-heat oven to 350°F, l ightly oi l 2 baking sheets with shal low sides.

2 In medium sized bowl, whisk eggs with horseradi sh, sa lt and pepper. Crumble beef and pork into egg mixture. Sprinkle with breadcrumbs and blend wel l with a fork or with your hands. Do not over mix.

3 Shape meat mixture in to 1" bal l s , placing on a g reased baking sheet afte r shaping, leaving 1 inch between bal ls . You wil l have about 7 dozen or less depending on meatbal l s ize . Bake in centre of oven unti l b rowned about 20 minutes or less, turning every 10 minutes.

4 Place al l sauce ing redients in a la rge sauce pan and bring to a boi l , st ir ring often. Then reduce heat and simmer, uncovered, st ir ring every 5 minutes.

5 Place meatbal ls , disca rding fat, on baking sheets, in sauce. Simmer, covered for 15 – 20 minutes. Taste i f done.

Note : I f making ahead, freeze in sauce . To thaw, re fr igerate 24 hours and re-heat on low in saucepan.

Mout h- Wat e r i ng Mea t s | 3 6

tangy beer-braised pot roast

S ER VES 4 PREP T IME: 20 MINUTES COOKING T IME: 2 -3 HOURS OR 4 -5 HOURS STORAGE INFO 1 - 2 DAYS IN FR IDGE. SUITABLE FOR FREEZING.

1 bone le ss chuck roa s t ,

(abou t 3 -4 lb s . )

4 s l i ce s ba con

8 -10 sma l l on i on s , pe e led , o r

2 med i um on ions , qu ar te red

1 -2 Tb sp . b rown s uga r

8 oz . m ush rooms , ha l ved o r

who le

1 cup f l ou r

1 t s p . sa l t

1 t s p . a l l sp i ce

1 /2 t sp . pepper

1 /4 cup c i de r v i nega r

1 (10 oz . ) ca n b ee f b roth ,

und i l u ted

1 cup bee r

1 Fry the bacon in a la rge, non-sti ck sk i l let unti l cri spy. Remove onto paper towels and drain off a l l but about a teaspoon of the grease. Add onions to the pan; sprinkle with brown sugar. Cook unti l onions are l ightly browned; remove f rom the pan and set aside. Add mushrooms to the pan (with a l i t t le but ter or oi l , i f necessa ry). Cook unti l softened; remove from the pan and set aside.

2 In a large plas tic z ip- lock bag, combine f lour wi th sa lt , a l lspice, and pepper; add roast and shake unti l a l l s ides are wel l-covered with f lour mixture. B rown quickly on al l s ides. Place the roast in a Dutch oven, 4-6 quart sauce pan with cover, or crockpot. Place diced bacon, onions and mushrooms over the roast.

3 Add vinegar, beef broth and beer to the ski l let ; bring to a boi l . Boi l for about 3 minutes; pour over roast and vegetables.

Stove top: s immer for about 2-3 hours, unti l meat is tender.Crockpot: cover and cook on high for 4-5 hours, or on low for about 8-10 hours.


popular poultry

39Chicken Breast Burgers

Chicken Fajitas

40Chicken Satay with Peanut Sauce

41Honey Chicken

Jerk Chicken

42Miso Yakitori Skewers

43Turkey with Stuffing

chicken breast burgers chicken fajitas

S ER VES 4 P R EP T IM E : AP P R O X . 1 0 M I NUT ES C O O K ING T I M E : AP P AR O X .

2 5 - 3 0 M INUT ES S T O R A G E I NF O UP T O 2 DAY S IN F R I DG E .

1 Tb sp . mar ga r ine o r bu t t e r

4 cup s spa n i s h on ions , s l i ce d

1 ⁄ 4 cup d r y p acked s un -d r ie d

toma toe s , chopped

1 l a rge c l ove ga r l i c , m in ced

1 Tb sp . wa te r

4 bone le ss sk in le ss ch i ck en

b rea s t s

4 buns

1 In a large, nonstick pan, melt margarine over medium heat. Cook onions, s t irring occasional ly for 10 minutes or unti l tender.

2 Add tomatoes, garl i c and 1 Tbsp. of water, Cook for 5 minutes, adding another Tbsp. of water i f needed.

3 Meanwhile , place chicken on greased g ri l l over medium heat, gri l l for about 4 minutes on each side or unti l no longer pink.

4 Toast buns. Spoon some of the onion mix over the bottom halves. Top wi th chicken then remaining onion mix on bun tops.

Popu l a r Pou l t r y | 3 9

S ER VES 4 PREP T IME: 2 1 /2 HOURS COOKING T IME: 20 MINUTES STORAGE

INFO: UP TO 3 DAYS IN FR IDGE. FREEZE IN MARINADE FOR UP TO 3 MONTHS .

4 bone le s s ch i cke n b rea s t s

6-8 to rt i l l a s , wa rmed

Mar i nade :

1 /2 t sp . c ayenne peppe r


1 ts p . sa l t

1 /2 t sp . cum i n

1 ts p . ore gano


zes t o f 1 l ime , m inced

2 Tb sp . l ime j u i ce (1 l ime )

1 1 /2 Tbsp . ga r l i c

1 /2 cup o f vege tab le o i l

S ide s :

gua camo le

sa l sa s

sh redde d le t tu ce

toma to

sou r crea m

gra t ed monte re y j a ck cheese

1 Combine the marinade ingredients and marina te at least 2 hours.

2 Cook the chicken in a 350°F oven, or gri l l on the BBQ unti l no longer pink (approx. 20 minutes).

3 Sl ice breasts thi ck ly and serve with warmed torti l las , guacamole, sa lsas, shredded lettuce, tomato, sour cream and grated Monterey jack cheese.

chicken satay peanut sauce

S ER VES 8 P R EP T IM E : 1 0 - 1 5 M IN UT ES C O O KIN G T IM E : 1 0 - 1 2 M INUT ES

S T O R AG E INF O : 1 DAY I N F R I DG E M AX . F R E E Z IN G NO T S U IT ABL E .

8 ch i cke n tender lo ins

16 x 8 " b amboo ske wer s

Garn i s h :

peanut s , choppe d

1 Spl it each tenderloin in hal f lengthwise to make two sa tays. Thread each piece of chicken onto skewer. Repeat with remaining skewer.

2 Reserve one cup of Peanut Sauce to se rve with cooked satays.

3 With remaining sauce, brush each satay and bake at 350°F unti l cooked through (10-12 minutes).


S ER VES 8 P R EP T IM E : 5 M IN UT ES S T O R A G E INF O UP T O O NE W E EK IN

F R IDG E .

3 /4 cup peanut b ut te r

1 /2 cup o i l

1 /4 cup whi te wine v ineg ar

1 /4 cup soy sa u ce

1 /4 cup f re sh lem on j u i ce

4 c l ove s g a r l i c , choppe d

1 /2 b unch c i l an tro , wa she d

a nd dr ied

1 ts p . ch i l i f l a ke s

2 Tb sp . f re sh g i nge r , p ee led

a nd choppe d

1 Combine al l ing redients (except the ci lantro) in a food processor and pulse wel l unti l blended. Add in the ci lantro and process again unti l blended. I f the mixture is too thick add a few drops of water.

honey chicken jerk chicken

S ER VES 4 P R EP T IM E : AP P R O X . 2 0 M I NUT ES C O O K ING T I M E : 1 5 M I NUT ES

S T O R AG E I NF O : 1 D AY IN F R I DG E

500g . sk i n le s s ch i cke n brea s t

Ba t te r :

1 cup co rn f l ou r , p lu s e x t ra

f or d us t i ng ch i cke n

1 ⁄ 2 t sp . bak i ng powde r

2 egg wh i t e s

co ld wa te r

Sauce :

3 ⁄4 cup c lea r hone y

1 1 ⁄2 t sp . swee t ch i l i sa u ce

Garn i s h :

g ree n on i on

1 Cut chicken in to bite size pieces.

2 Make batter of corn f lour, baking powder, beaten egg whi tes and cold water.

3 Dus t chicken with corn f lour and then dip in to batter.

4 Deep fry for about 1 minute or unti l crisp.

5 In another pan, hea t honey and chi l i sauce to make the sauce. Pour over chicken and garnish with g reen onion.


S ER VES 1 0 P R EP T IM E : AP P R O X . 3 0 - 4 0 M INS . C O O KI NG T I M E : 2 0 - 3 0 M IN UT ES

S T O R AG E I NF O : UP T O 2 D AY S IN F R I DG E . S U IT ABL E F O R F R EEZ IN G .

10 sk i n le ss ch i cke n bre as ts

Sp i ce Rub :

1 ⁄ 2 cup vege tab le o i l

2 t s p . ch i l i powder

2 t s p . ga r l i c powder

2 ts p . on i on s a l t

2 t s p . b as i l

2 ts p . th yme

2 ts p . ve ge ta b le sea son in g

2 t s p . c ru shed red pepper

2 t s p . cum in

2 t s p . co r i a nde r

2 t s p . g i nge r

2 t s p . b l a ck peppe r

1 t s p . c i nnam on

1 t s p . g round c l ove s

1 t s p . a l l sp i ce

1 ts p . ca ye nne

1 ts p . sa l t

1 ⁄4 cup s uga r

1 on ion , d i ced

1 g re en pepper , d i ce d

1 Pound chicken to tenderize .

2 Mix onion, green pepper, oi l , sugar and seasonings in bowl wi th chicken. Cover and refrigerate for four hours or overnight.

3 Gri l l unti l just done. Do not overcook.

4 Accompany with sa lsa , red chi le sauce, pineapple- j icama rel ish or any sauce of choice.

Try this rub on a whole chicken and bake in the oven unti l done. Just make sure you double or increase the rub recipe to accommodate the chicken.

miso yakitori skewers

S ER VES 4 P R EP T IM E : 3 0 M IN UT ES C O O KI NG T IM E : 1 5 M I NUT ES S T O R AG E INF O : UP T O 2 D AY S I N F R I DG E . S U IT A BL E F O R F R E EZ ING .

4 sh i ta ke m ushrooms

1 re d p eppe r

2 gre en on ions

2 ch i cke n bre as t s

Miso Sa uce :

3 Tb sp . wh i t e m i so

3 Tb sp . sake

2 Tb sp . s uga r



You can a lso use the miso sauce on sa lmon and any other combinat ion o f meat and vegetables you p refer .

Mar inade can be made a day in advance .

1 Soak bamboo skewers in water for at least 10 minutes.

2 Mix a l l the miso sauce ing redients together in a smal l saucepan, and heat, st ir ring wel l , unti l the sauce is smooth and the sugar dis solves.

3 Cut the chicken and vegetables into 1 inch pieces. Thread alternately onto skewers.

4 To cook, gri l l over a ve ry hot f lame or under a very hot broi ler, turning occasional ly, unti l the chicken is a lmost done. Brush with miso sauce and continue cook ing, then turn and brush the other side. Repeat this process once or twice unti l the chicken and vegetables are cooked.


turkey with stuffing

1 Rinse the turkey inside and out, and remove giblets and neck. Pat dry wi th paper towel .

(Do not leave turkey at room temperature for more than an hour . Also , make sure to stuf f the turkey no more

than 30 minutes before cooking).

2 Prepare Stuff ing :

• Dice al l the ingredients.

• Stir- fry onions and celery with a Tbsp. of oi l and two dashes of sa lt and pepper unti l onions a re

translucent (about three minutes). Transfer to a large mix ing bowl.

• Fry bacon unti l l ightl y b rowned, and place on paper towel to drain the fat. Add to bowl.

• Add the diced bread and diced ham to the mixture.

• Combine ingredients and add salt and pepper to taste .

3 Spoon the stuff ing into both cavit ies of the turkey. Be sure to stuff only 3/4 ful l to a l low for expanding

during cooking. Place remaining stuff i ng in a baking dish to bake later.

4 Using the needle and thread, sew the arms and legs t ightly towards the main cavity. This a l lows the

bird to cook evenly and not burn.

5 Rub 1/4 s tick of butter over the surface of the turkey. P lace the turkey in a roasting pan.

6 Bake in a pre-heated 350°F oven for 4-5 hours (i f foi l -wrapped) or 3 1/4 - 3 3/4 hours (without foi l) .

After the f i rst 30 minutes, baste the turkey with 1/4 sti ck of melted butte r. Baste the turkey every 45

minutes of baking unti l the meat thermometer inserted in the thigh reads 170°F. The turkey should be a

rich, dark brown colour. You can also test the thickes t pa rt of the leg with a f ine skewer. The jui ces

should run clear when the bird i s cooked. I f any part of the turkey begins to brown too fast, cover the

area with foi l .

7 When the bi rd is done, remove f rom oven and let s it 20 minutes wi th tented foi l . Remove the stuff ing

from the turkey before ca rving.

8 Bake remaining stuff i ng for one hour. Se rve wi th cranberry sauce and g ravy.

S ER VES 1 5 - 2 0 P R EP T IM E : O NE H O UR C O O KI NG T IM E : 4 - 5 H O UR S S T O R AG E I NF O : R EF R IG ER AT E L EF T O V ER T UR KEY R IG H T AW AY ; 3 - 5 DAY S IN F R ID G E .

Tu r ke y :

1 x 11 -15 l b . tur key ( th awi ng

t ime a t room temp : 20 -24 h r)

1 s t i c k o f bu t te r

need le a nd t hre ad

Stu f f i ng :

4 s t a l k s o f ce le r y

4 sma l l on i on s

1 pkg . (500g . ) b acon

4 s l i ce s o f cook ed ham

8 s l i ce s o f d ay o ld b read *


1 Tb sp . o i l

S ide s :

g r av y

cr anberr y sau ce

* You can dr y fresh bread in a 350° F oven fo r about 5 mins . I f bread i s so ft , s tuff ing wi l l be soggy.


savoury seafood

45Crispy Spring Rolls with Shrimp

46Mussels in White Wine Sauce

Wasabi-Lime Halibut Brochettes

47Salmon with Dill & Caper Dressing

Salmon Teriyaki

48Shrimp & Crab Cakes

Skewered Sesame Shrimp

crispy spring rolls with shrimp

S ER VES 8 - 1 0 P R EP T IM E : 3 0 M I N UT ES P L US 2 H O UR S T O C H I L L C O O K ING T IM E : 1 H O UR T O T AL S T O R AG E INF O : 2 D AY S I N F R I DG E . S U IT A BL E F O R F R E EZ ING .

1 pkg . sma l l sp r ing ro l l p as tr y

(approx . 50 s hee t s)

1 Tb sp . o i l

4 c l ove s o f ga r l i c , m i n ced


1 ca r ro t , g r a ted

2 zu cch i n i , g r a ted

1 bag bea n sp rout s

(approx . 1 l a r ge ha nd f u l )

1 g re en on ion , f i ne l y chopped

1 ts p . g i nge r , f i ne l y g r a t ed

250g . un cooke d shr im p , f i ne l y

chopped*


1 egg wh i t e

p lum sa u ce fo r d ipp ing

* You can subst i tu te the shr imp for ground por k , beef , o r f i rm to fu i f you p refer.

W ith the same mixture , you can a lso use dumpl ing wraps and s team the dumpl ings ins tead.

Mixture can be made one da y in advance .

1 Heat a medium saucepan or wok on medium to high heat with 1 Tbsp. oi l . Add the minced garl ic and onion and cook unti l onions are translucent. Add a dash of sa lt & pepper. Add the grated ca rrot and cook for about 1 1/2 minutes. Add the g rated zucchini , the bean sprouts, the green onion, and ginger. Cook enti re mixture for about 2 more minutes. Transfer to a large mixing bowl.

2 In the same pan, cook the shrimp unti l pink. Season with sa lt & pepper. Combine ingredients. Store in refrigera tor for 2 hours to cool . Or freeze now to store for later use.

3 Wrap each rol l with 1 tsp. of the mixture. (see diag ram). For best result s , deep fry unti l wrap is l ightly browned (since mixture is pre-cooked). Or, you can sl ightly spray the shrimp rol ls with oi l , and bake them in a 400°F oven unti l crispy.

4 Serve immediately with plum sauce or your favori te dipping sauce.

( M AK ES 5 0 S M AL L S P R IN G R O L L S )

Sa vou ry Sea food | 4 5

Spoon 1 tsp. of mixture onto wrap.

Brush edges with egg white & fold one corner towards the centre.

Fold the sides towards the centre, wrapping tightl y.

Rol l towards the corner, pushing out a l l the a i r, wrapping tightl y and seal ing the edges.

mussels in white wine sauce wasabi-lime halibut brochettes

S ER VES 4 P R EP T IM E : 2 0 M IN UT ES C O O KI NG T IM E : 1 0 M I NS . S T O R AG E

INF O : M US S EL S C AN B E C L E AN E D AN D R EF R IG ER AT E D F O R 1 - 2 DA Y S .

4 lb . /2 kg . mu sse l s

2 Tb sp . bu t te r

1 on ion , chopped

1 /2 cup ce l e r y , chopped

1 /2 cup ca r ro ts , chopped

3 c love s g a r l i c , f i ne l y chopped

1 cup d ry wh i te w ine

1 /2 cup whipp ing cre am

2 Tb sp . pa rs le y , f i ne l y

chopped

f re s h l y g round peppe r

Serve wi th warm French bread to dip in the sauce .

1 Scrub mussels thoroughly, removing any beards. Discard any mussels tha t do not close tightly when tapped. Cover and refrigera te unti l ready to cook.

2 In a large saucepan, melt butter. Add onion, celery, carrots and garl i c; cook, st i rring often, for 2 minutes. Add wine and mussels . Increase heat to high; cover and s team for about 4 minutes or unti l mussels are open. Stir in cream, parsley, and freshly ground pepper to taste .

3 Serve mussels and broth in warmed soup bowls.


S ER VES 4 P R EP T IM E : 3 0 M INS . C O O KI NG T IM E : 1 0 - 1 6 M INS . S T O R AG E

INF O : F R EE ZE F O R UP T O 2 W EE KS ; T H AW IN R EF R IG ER AT O R F O R 4 8 H O UR S .

2 x 8 oz . ha l ib ut f i l l e t s , cubed

4 l ime , we dges

4 mang o , wedges

4 che rr y t omato

Mar i nade :

1 cup soy s au ce

1 /2 cup r i ce w ine v i nega r

2 Tb sp . g in ger , g ra te d

2 l ime , ze s ted and j u i ced

1 /4 cup ch ive s , f i ne l y chopped

1 Tb sp . p repa red wasab i

1 Combine marinade ingredients and place hal ibut into marinade for 20minutes.

2 Assemble skewers, a lternating hal ibut cubes with l ime, mango, and cherry tomatoes.

3 Heat gri l l . Gri l l skewers for 5-8 minutes per side.

4 Serve with jul ienned radish, cucumbers and sesame noodles.

salmon with dill & caper dressing salmon teriyaki

S ER VES 4 P R EP T IM E : AP P R O X . 5 M I N UT ES C O O KIN G T IM E : AP P R O X . 1 5

M INUT ES T O T AL S T O R A G E INF O : S U IT A BL E F O R F R EE Z I NG .

4 sma l l (600g . ) sa lmon f i l l e t s

Dres s in g :

2 Tb sp . low- fa t sour cr eam

1 Tb sp . d r a in ed t i ny cape rs

2 t s p . f re s h d i l l , coa rs e l y

chopped

2 ts p . ho rse rad i s h c ream

1 ts p . l ime j u i ce

1 Combine sour cream with capers, di l l , horseradi sh and juice in medium bowl.

2 Heat oi led large gri l l pan; cook salmon unti l browned both sides and cooked as desired. Serve sa lmon with di l l and caper dressing.

(You can also bake the sa lmon in a 350°F oven, i f you do not have a gr i l l pan).


S ER VES 8 P R EP T IM E : AP P R O X . 2 0 M I NUT ES C O O K ING T I M E : 3 0 - 4 5


1 l b . (450g . ) s a lmon f i l l e t s

Mar inade :

2 Tb sp . s oy sa u ce


2 t s p . s ake

2 ts p . s uga r

This rec ipe tas te great on the BBQ.

Mar inade can be made a day in advance .

1 Cut sa lmon into 4 equal pieces, place in a shal low bowl, and pour marinade over sa lmon and let stand 10 minutes.

2 To broi l , remove salmon from marinade, and place on a broi l ing rack. B rush with marinade and broi l about 4 inches from broi ler. B roi l for approx. 5 minutes, turn sa lmon over and broi l for another 3-4 minutes.

shrimp & crab cakes skewered sesame shrimp

S ER VES 4 P R EP T IM E : 1 5 M IN UT ES C O O KI NG T IM E : 1 5 M I NUT ES

S T O R AG E INF O : UP T O 2 DA Y S I N F R I DG E . S U IT A BL E F O R F R E EZ I NG .

8 eggs

1 /2 cup c rabme at , chopped

1 /2 cup cooke d sh r imp

(wi t hout t he ta i l s )

3 g re en on ions , s l i c ed about

2 " i n l eng th

2 Tb sp . f lo u r

1 Tb sp . sa l t

1 t s p . suga r

o i l fo r cook ing

You can exper iment by adding th in ly s l i ced car rots, meat , zucchin i , o r f i sh cake s l i ces .

1 Beat the eggs unti l l ightly yel low. With a fork , mix a l l of the ingredients unti l thoroughly soaked and blended.

2 Heat a frying pan or sk i l let on medium-high heat and add some oi l . Reduce heat to low-medium heat. (Thi s wi l l cook the crab cakes without creating the f ried and bubbly look on the edges when the s tove is too hot).

3 Add mixture with a large spoon unti l i t resembles the size of a frying egg. (Can be any size you wish - just judge the cooking time accordingly). Also, take advantage of the space on your frying pan and cook several at a t ime. Fl ip and cook on both sides. Can add more salt and pepper to taste . Dip in soya sauce and enjoy!


S ER VES 4 P R EP T IM E : AP P R O X . 1 0 M I NUT ES C O O K ING T I M E : 1 5 M I NUT ES

T O T AL S T O R AG E INF O : S U IT A BL E F O R F R EE Z I NG .

24 l a r ge sh r im p (abou t 1 1 /4

l b s . ) pee l ed and de-v e ined

1 Tb sp . re duced- sod ium so y

sau ce

1 Tb sp . wi ne v i nega r

1 /4 cup sesa me seed s


* Serv ing Suggest ion :Tas tes great wi th buttered r i ce or noodles and sautéed greens .

1 Thread 3 shrimp onto each of e ight 6- inch bamboo skewers. Combine the soy sauce and vinegar in a shal low di sh, and put the sesame seeds on a plate .

2 Dip each skewer of shrimp in to the soy-vinegar mixture, and then dip both sides in the sesame seeds.

3 In a large sk i l let , heat the oi l over medium-high heat. Add the skewered shrimp, and cook unti l shrimp are opaque, about 3 minutes on each side.

4 Transfe r the skewers to a plate . Pour the remaining soy-vinegar mixture in to the hot pan, and cook, st ir ring , unti l s l ightly thi ckened, about 15 seconds. Drizz le the sauce over the shrimp, and serve warm or at room temperature.

pasta, please!

50Simple Tomato Sauce with Pasta

Spicy Buckwheat Noodles

51Spicy Sausage Rigatoni

52Spinach Ricotta Rotini

53Thai Party Noodles

Tuna Pasta Salad

simple tomato sauce with pasta spicy buckwheat noodles

S ER VES 4 - 5 P R EP T IM E : 5 M I NUT ES C O O KI NG T IM E : 2 0 M I NUT ES

S T O R AG E INF O : UP T O 2 DA Y S I N F R I DG E . S U IT A BL E F O R F R E EZ I NG .

1 ca n (28 f l . oz /796 m L) PRI MO

toma toe s , c ru she d or d i ce d

6 c love s g a r l i c , cr us hed

o l i ve o i l

1 /4 t sp . sa l t (a d ju s t t o ta s te )

1 /4 t sp . pepper (ad j us t to t a s t e )

2 t s p . b rown sug ar (op t iona l )

Op t iona l :

wh i te w ine

mi lk or cr eam ( f or a rosé s au ce )

This sauce i s a great base fo r many di f fe rent var iat ions .

1 Pour ol ive oi l i nto medium-sized saucepan to cover the bottom of pan and heat.

2 Add the crushed ga rl ic and brown.

3 Add al l the other ingredients and reduce heat to a simmer.

4 Serve over your favorite pasta and enjoy!

Pa s t a , P le a s e ! | 5 0

S ER VES 4 P R EP T IM E : 2 0 M IN UT ES C O O KI NG T IM E : 5 - 1 0 M INUT ES

S T O R AG E INF O : S A UC E : UP T O 1 W EE K ; NO O DL ES : UP T O 2 D AY S I N F R I DG E .

bu ck whea t nood l e s *

red lea f l e t t u ce , chopped in to

b i te - s i ze p ie ce s

1 /2 on i on , t h i n l y s l i ced

1 /2 red and g ree n be l l pe ppe r ,

th i n l y s l i ce d

1 eng l i s h cucumber , cut i n ha l f

l eng th- wi se a nd s l i c ed

Sauce :

2 Tb sp . sp i c y re d peppe r pas te

(Ko rea n re d pe ppe r pas te )



1 ts p . se same o i l

1 t s p . was ab i

1 Tb sp . v in ega r

* Amount to your p re ference .

1 Boi l the noodles, drain and place in a bowl. Do not overcook.

2 Thinl y sl i ce onion, red and green peppers, and cucumber. Chop red leaf lettuce. Add to bowl.

3 Mix the sauce al l together and pour over the sa lad and mix wel l .

spicy sausage and rigatoni bake

S ER VES 8 P R EP T IM E : 3 0 M IN UT ES C O O KI NG T IM E : O NE H O UR S T O R AG E I NF O : W R AP IN H E AV Y DUT Y F O I L A N D F R EEZ E F O R UP T O 2 W E EKS .

1 Tb sp . o l i ve o i l

2 on ions , s l i ce d

1 sweet red pepper , choppe d


1 /2 t sp . fe nne l s eeds , cr us hed

1 lb . ho t I ta l i an sa us age (500g . )

(o r m i ld i f you p re fe r )

2 j a rs (750 m l each ) toma to-

b as i l pa s ta sa u ce

1 Tb sp . wi ne v i nega r

12 oz . r i ga ton i pa s ta

(abou t 5 cup s /1 . 25 L o r 375g . )

2 cup s m ozza re l l a chee se (500

m L ) sh redded

1 /4 cup parm esa n cheese (50

m L ) g ra ted

2 Tb sp . f re sh pa r s le y , chopped

(opt i ona l )

1 In Dutch oven or deep ski l let , heat oi l over medium-high heat, cook onions, s t irring occasional ly, for 5 minutes.

2 Add red pepper, garl i c and fennel seeds. Cook over medium heat for 10 minutes or unti l onions are very soft and golden. Transfer to a bowl and set aside.

3 Remove casings from sausage, breaking up meat, add to sk i l let . Cook over medium-high heat, breaking up with spoon for about 8 minutes or unti l b rowned. Dra in fat.

4 Stir in pas ta sauce and vinegar. Re turn vegetable mixture to pan; s immer over medium-low heat for 15 minutes.

5 Meanwhile , in a large pot of boi l ing salted wate r, cook pasta for about 8 minutes or unti l tender but f irm. DO NOT OVER COOK PASTA. Drain, rese rving 1 cup of cooking water. Return pasta to pot; add sauce and reserved wate r.

6 Combine mozzarel la and parmesan cheese; set 1 cup aside.

7 Stir remaining cheese into pasta mixture. Pour into 13x9 (3L) baking dish, pressing pas ta to submerge.

8 Sprinkle with reserved cheese and parsley

9 Cover in a luminum foi l and bake to 400°F oven for 30-45 minutes, uncover and cook for another 15 minutes, or unti l golden.

Pa s t a , P le a s e ! | 5 1

spinach ricotta rotini

S ER VES 4 - 6 P R EP T IM E : AP P R O X . 3 0 M I NUT ES C O O K ING T IM E : 3 5 M I NUT ES S T O R AG E INF O : W R AP I N H E AVY - D UT Y F O I L A ND F R EE Z E F O R UP T O 2 W EE KS .

1 t ub (45g . ) r i co t ta che ese

1 ca n (385 mL) evapo ra te d m i l k

2 1 /2 cup s wa te r

1 1 /2 t sp . i ta l i an he rb s eason i ng

1 ts p . d i jo n m us ta rd

1 pkg . (10 oz . /300g . ) f rozen ,

chopped sp i na ch , t ha wed a nd

squeezed d ry

4 cup s ro t i n i pas ta

2 cup s smoke d ham o r tu rke y ,

chopped

1 cup a s i ago che ese , sh re dded

1 cup f re s h brea d c rum bs

1 In a large bowl, whi sk together ricotta , evaporated milk , water, he rb seasoning and musta rd. Stir in spinach, pasta and ham.

2 Pour into 13x9 inch (3L) baking dish.

3 Bake in 425°F oven, st ir ring twice for about 30 minutes, or unti l thickened and pas ta is tender.

4 Combine asiago cheese and bread crumb; sprinkle over pasta .

5 Bake for about 5 minutes, or unti l melted and golden.

Pa s t a , P le a s e ! | 5 2

thai party noodles tuna pasta salad

S ER VES 8 P R EP T IM E : 2 0 M N UT ES C O O K IN G T IM E : 4 5 M IN UT ES T O T AL

S T O R AG E INF O : 1 DAY I N F R I DG E . C AN M A KE M AR I NA D E 1 D AY I N A DV ANC E .

1 ⁄ 2 lb . spa ghe tt i

1 /2 ea ch sweet r ed and ye l l ow

p eppe r , cut in th i n s t r ip s

1 ⁄2 cup f re s h cor i ander , chopped

1 /3 cup g ree n on ions , chopped

4 cup s b ean s prou ts

Sau ce :

1 ⁄4 cup r i ce v ineg ar o r c ide r

v ineg ar

1 ⁄4 cup ho i s in sa u ce

2 Tb sp . hot wate r

1 Tb sp . se same o i l


1 Tb sp . m in ce d g inge r root

1 1 ⁄2 t sp . pa cke d b rown su gar

1 1 ⁄2 t sp . f re s h g a r l i c , m i nced

1 ⁄2 t sp . d r y mu sta rd

1 ⁄2 t sp . ch i l i pa s te o r hot

p eppe r sa uce

1 In a large pot of boi l ing wate r, cook pasta unti l tender but f irm, drain. Transfer to a 12 -cup baking dish.

2 Sauce: combine vinegar, hoisin sauce, water, sesame oi l , soy sauce, g inger, suga r, garl ic, mustard and chi l i paste . Set one thi rd of sauce aside, st i r remaining sauce into noodles.

3 Stir in red and yel lowpeppers, coriander, onion and bean sprouts.

4 Add remaining sauce and bake, covered, in 350°F oven for 20-30minutes or unti l hot.

P a s t a , P le a s e ! | 5 3

S ER VES 1 2 P R EP T IM E : 5 - 1 5 M I N UT ES C O O KIN G T IM E : 8 - 1 0 M INS . F O R

P AS T A I F U NC O O KE D S T O R AG E I NF O : 2 - 3 DAY S IN F R ID G E .

1 bag (900g . ) pas ta she l l s ,

cooke d

1 bag f roze n peas , do no t tha w

2 ca ns tuna in wate r

2 Tb sp . d i l l

2 Tb sp . pepper

sa l t t o ta s te

mayonna i s e to ta s te

1 Mix a l l together and chi l l .

nice rice

55Coconut Rice

Golden Pilaf Rice

56Jamaican Rice & Peas

57Shrimp Fried Rice

58Stuffed Peppers

coconut rice golden pilaf rice

S ER VES 3 - 4 P R EP T IM E : 5 M I NUT ES C O O K ING T IM E : 2 0 M INUT ES

S T O R AG E INF O : 1 - 2 DAY S IN F R I DG E . NO T S U IT A BL E F O R F R E EZ I NG .

1 cup un cooked ba smat i ,

j a sm i ne , or l ong g ra i n r i ce

1 (14 oz ) ca n coconu t m i l k

1 /4 cup wa te r

1 /2 t sp . sa l t

1 /2 t sp . s uga r

1 /2 t sp . re d peppe r f l ake s ,

c ru she d

1 /8 t sp . t ume r i c

1 t s p . f re s h g i nger , f i ne l y

chopped

Garn i s h :

a lmonds , s l i ce d

1 Combine al l ing redients in sauce pan, except g inger and almonds. Stir wel l to combine.

2 Cook over medium high heat, st irring unti l mixture comes to a low boi l . Immediately reduce heat to low.

3 Cover and cook for about 18 minutes. Fluf f with a fork .

4 Cover and let s i t for 5 more minutes.

5 Garnish with sl iced almonds.

Nice R i c e | 5 5

S ER VES 4 P R EP T IM E : AP P R O X . 2 0 M I NUT ES C O O K ING T I M E : 3 0 - 4 5


1 cup un cooked r i c e

1 on ion , chopped


1 /2 t sp . sa l t

1 /2 t sp . t ume r i c

1 dr ied ba y lea f

1 p i nch c i n namon

2 cup s ch i cken s to ck

(o r c anned b roth )

1 /3 cup ra i s i ns

1 In a saucepan, heat 1 Tbsp. vegetable oi l over medium heat. Add 1 chopped onion, and cook unti l soft .

2 Stir in the ri ce , sa lt , tumeric, bay leaf , cinnamon, and chicken stock. Bring to a boi l ; cover and simmer 15 minutes.

3 Stir in the ra is ins with a fork , and simmer unti l stock is absorbed, about 5 minutes. Se t aside, covered, for about 5 minutes. Enjoy!

jamaican rice and peas

S ER VES 4 - 6 P R EP T IM E : AP P R O X . 1 5 M I NUT ES C O O K ING T IM E : 3 0 - 4 0 M IN UT ES S T O R A G E INF O : NO T S U IT A BL E F O R F R EEZ IN G . UP T O 3 D AY S I N F R I DG E .

1 (19 oz . /540 m L) can o f

k idne y bea ns

2 cup s (500 m L) co conut m i l k


(abou t 1 /2 cup )

1 whol e ho t ( ca r ibbe an ) peppe r

1 /2 t sp . d r ied t h yme

1 /2 tsp . sa l t


2 cup s o f lo ng g ra in r i c e

1 Tb sp . mar ga r ine

1 In a large measuring cup, combine the l iquid f rom the canned beans with the coconut milk . Add more water i f necessa ry to make 3 1/2 cups of l iquid. Pour into a large saucepan and add the beans, green onions, hot pepper (whole), thyme, sa lt and black pepper.

2 Bring to a rol l ing boi l and boi l for 3 minutes. Add rice and margarine; st i r the pot once (do not burst pepper).

3 Reduce heat to low, cover and simmer for 20 – 30 minutes or unti l the wate r has completel y evaporated and the ri ce is cooked (i f the rice i s not tender after the water evaporates, add 2-4 Tbsp. of water, cover and simmer for another 5 to 10 minutes).

Nice R i c e | 5 6

shrimp fried rice

S ER VES 4 P R EP T IM E : 2 0 M IN UT ES ( M O R E I F R IC E AN D S H R I M P AR E U NC O O KE D) C O O K ING T IM E : 2 0 M IN UT ES S T O R AG E INF O : 1 - 2 DA Y S I N F R I DG E .

2 Tb sp . ch i cke n broth

2 Tb sp . dr y wh i te wi ne

1 Tb sp . s oy sa u ce

1 ts p . s e same o i l

2 Tb sp . vege ta ble o i l

1 cup s ca l l io ns , chopped

1 Tb sp . g in ge r, m i nced

3 /4 l b . cooked s hr im p , chopped

4 cup s cooked r i ce

2 l a r ge eggs

1 /2 cup g ree n pea s

Garn i s h :

sca l l i on s

bl ac k p eppe r

sesame s eeds , t oas ted

1 Mix the chicken broth, wine, soy sauce, and sesame oi l in a smal l bow. Se t aside.

2 Heat the vegetable oi l in a la rge, non-sti ck pan on medium-high heat. Add the scal l ions, g inger, and shrimp, and s tir for about 1 minute. Transfer to a platter. Add the ri ce and cook unti l crispy. Then add the platter ingredients back to the pan.

3 Push the ing redients to the side, and add the eggs, scrambling unti l cooked. Add the peas, and cook for another 2-3 minutes.

4 Add the broth mixture. Stir wel l . Garnish with fresh scal l ions, cracked black pepper, and some toas ted sesame seeds, i f desired.

Nice R i c e | 5 7

stuffed peppers with rice

S ER VES 6 - 8 PREP T IME: APPROX. 35 -40 MINUTES COOKING T IME: 40 -55 MINUTES S T O R AG E INF O : 1 DAY IN F R I DG E .

6 -8 l a r ge g ree n pepper s *

1 lb . e x t ra lea n g round bee f -

opt iona l

1 /2 cup tom ato sau ce

1 med i um on ion , chopped

2-3 tom atoes , chopped

1 /2 t sp . wo rce st e r sh i re sa u ce

1 /4 t sp . ch i l i powde r


2 cup s cooked , l ong-g ra i n

r i ce

1 /2 cup sha rp che dda r cheese ,

g ra ted

* Depending on the s ize o f the peppers and how much you s tu ff each one .

1 Remove tops and seeds from green peppers.

2 Cook whole peppers in boi l ing sa lted water for 3-5 minutes; invert to drain (you don't need to pre-cook the peppers in water i f you' re going to BBQ them on the g ri l l . But i t might be a good idea to do i t i f you're going to cook them in the oven).

3 Brown onion, (ground beef), add in remaining ingredients: tomatoes, worcestershire sauce, chi l i powder, sa lt , pepper. Simmer for 10 minutes. Add cooked rice to mixture.

4 Stuff peppers with mixture; place 1tsp. of tomato sauce on top of each pepper. Centre each pepper on a 9 inch square of heavy foi l and shape foi l to f i t a round peppers leaving top uncovered.

5 Place peppers, in foi l , on cooking gra te and cook for 40-50 minutes. Top with g rated cheese and heat unti l cheese melts , about 5 minutes longer (Or, you can actual ly add the cheese on the pepper before you put i t on the g ri l l ) .

6 Remove from gri l l or oven, and remove the aluminum foi l before se rving.

( M AK ES A BO UT 6 - 8 S T UF F E D P EP P ER S )

Nice R i c e | 5 8

divine desserts

60Best Banana Bread

Mandarin Cream Delight

61Apple Cheesecake

Strawberry-Cloud Cheesecake

62Lemon-Currant Cookies

Shortbread Cookies

best banana bread mandarin cream delight

S ER VES 6 - 8 P R EP T IM E : AP P R O X . 1 5 M I NUT ES C O O K ING T IM E : 3 5 - 4 0

M INUT ES S T O R AG E I NF O : C AN B E S T O R E D IN F R IDG E 4 - 5 D AY S .

1 /2 cup bu t te r

1 1 /2 cup s uga r

2 eggs

1 cup ba nanas , m ashed

1 ts p . va n i l l a

2 cup s f lo ur

1 t s p . b ak in g sod a

1 /4 t sp . sa l t

IC ING:

2 cup s i c i ng s uga r

1 /4 cups b ut te r , s o f t

2 -4 Tb sp . l emon ju i ce

r ind o f 1 lem on

1 Preheat oven to 350°F. Cream butte r and sugar. Add eggs, banana, and vani l la . Si ft dry ingredients. Add alternately with sour milk and beat. Pour into loaf pan. Bake for 35-40minutes.

2 Cream butter. Add i cing sugar, lemon jui ce , and lemon rind unti l smooth. Ice loaf once cooled.

Di v i ne Des s e r t s | 6 0

S ER VES 8 P R EP T IM E : 1 5 M IN UT ES S T O R AG E I NF O : C A N B E S T O R E D I N

F R IDG E F O R A DAY

sho r tb read p ie crus t

11 oz . ca n m andar i n o ran ges

1 Tb sp . s uga r

12 oz . f a t - f ree sou r c ream

1 pkg . su ga r- f ree va n i l l a

i ns ta nt pudd i ng m ix

6 oz . l i g ht wh ipped c ream

1 Drain oranges, reserve 1 /4 cup of juice . Combine juice , sugar, sour cream, and pudding mix. Stir in orange segments.

2 Spoon orange mixture over crust, top with whipped cream.

3 Chi l l for 1 hour in the fridge.

apple cheesecake strawberry cloud cheesecake

S ER VES 8 - 1 2 P R EP T IM E : 3 0 M I N UT ES C O O KIN G T IM E : 4 0 M INUT ES

S T O R AG E INF O : UP T O O NE W E EK I N F R I DG E .

CRUST:

1 /2 cup bu t te r

1 /3 cup sug ar

1 /4 t sp . va n i l l a

1 cup f l ou r

apr i cot j am

FILL ING:

2 pkg s . o f . cr eam cheese

2 eggs

1 /2 cup sug ar

2 t s p . va n i l l a

TOPPING:

2 app l e s , pee le d a nd s l i ve red

a lmonds , s l i ce d

suga r

c i nnam on

1 CRUST: Cream together butter, sugar and vani l la . B lend in f lour and form dough. Press in to bottom of springfoam pan. Spread jam over dough in thin layer. Push dough up the sides of pan.

2 FILLING: Combine softened cream cheese and sugar. Mix wel l . Add egg and vani l la . Mix. Pour into crust.

3 TOPPING: Combine suga r and cinnamon and sprinkle over apples. Each piece should be coa ted. Spread apples over cheese f i l l ing . Sprinkle with a lmonds. Bake at 450°F for 10 minutes. Reduce temperature to 400°F, and bake for 25-30minutes. Loosen cake from rim, then cool and remove rim.

Di v i ne Des s e r t s | 6 1

S ER VES 8 - 1 2 P R EP T IM E : 3 0 M I NS . P L US 2 H O UR S T O C O O L C O O K IN G

T IM E : 2 H O UR S 1 5 M I N . S T O R AG E I NF O : S U IT ABL E F O R F R E EZ I NG .

CRUST:

2 cup s g ra ham c ra cke rs

1 /2 cups b ut te r , me l ted

4 Tb sp . s uga r

F ILL ING:

1 lb . r i cot t a cheese

2 cup s sour cre am

2 pkg s . o f c ream chee se

1 1 /2 cup s sug a r

1 /2 cup bu t te r , me l te d

3 ex t ra l a rge eggs

3 Tb sp . corns ta r ch

3 Tb sp . f lo u r

4 Tb sp . van i l l a ex tra c t


STRA WB ERRY TOPPING:

2 p i nts s t rawbe rr i e s *

1 cup s uga r

1 /8 t sp . sa l t

1 cup wate r

3 Tb sp . corns ta r ch

1 Tb sp . bu t te r .

1 CRUST: Mix and put into 10" spring form pan. Bake for 10 minutes at 350°F.

2 FILLING: Preheat oven to 350°F. Mix ricot ta and sour cream and beat slowly, adding cream cheese, sugar, and but ter. Increase speed, add eggs, f lour, corns tarch, vani l la and lemon juice . Beat at high speed. Pour mixture into spring pan. Bake for 1 hour. Turn off oven and leave cake in oven for 1 hour (door closed). Let cool for 2 hours.

3 STRAWBERRY TOPPING: Mix sugar, sa lt , s tarch, water, and 1 cup st rawberries. Cook unti l thick . Add butter and rest of s trawberries. Cool completely and pour on top of cheesecake.

lemon-currant cookies shortbread cookies

1 /2 cup (1 s t i c k ) unsa l te d

b ut te r , so f tene d , p lu s m ore

f or b ak in g shee ts

1 cup s uga r

1 /4 cup sour cr eam

1 la rge egg

1 1 /2 cup s a l l - p urpose f lo ur

1 /4 t sp . bak ing powder

1 /4 t sp . sa l t

1 /2 cup dr i ed cur ra nt s *

1 Tb sp . l emon zes t , g ra t ed

* Chopped ra is ins can rep lace cur rants , which are actua l l y very smal l ra i s ins .

Remember to zes t only the outer layer o f sk in : The whi te p i th has an unp leasant bi tte r f lavour .

M AK ES 5 DO Z E N P R EP T IM E : 2 0 M I NUT ES C O O KI NG T IM E : 4 0 -

4 5 M INUT ES T O T AL S T O R AG E I NF O : UP T O 2 DAY S IN F R ID G E .

1 Preheat oven to 350°F. Generously butter two baking sheets, or l ine them with parchment paper. Combine the butte r and sugar in a mixing bowl; beat unti l l ight and f luf fy. Beat in sour cream and egg.

2 In a separate bowl, whisk together the f lour, baking powder, and salt . Gradual ly beat the dry ingredients into thebutter mixture unti l they are wel l combined. Stir in currants and lemon zest. .

3 Drop heaping teaspoonfuls of dough about 1 1/2 inches apart onto prepared baking sheets. Bake unti l cookies a re puffed and golden around the edges, about 20 minutes. Let cool 5 minutes on baking sheets before transferring them to wire racks to cool completel y.

D i v i ne Des s e r t s | 6 2

M AK ES 2 DO Z E N P R EP T IM E : 3 0 - 6 0 M I NUT ES C O O KI NG T IM E : 1 5 - 2 0

M IN . UT ES S T O R AG E I NF O S U IT A BL E F O R F R E EZ ING .

1 /2 cup Ca nada co rn s ta rch

1 /2 cup i c ing s uga r

1 cup a l l - p u rpo se f lo u r

3 /4 cup bu t te r , so f te ned

1 Sift together corn starch, icing sugar and f lour. With a wooden spoon, blend in butter unti l soft , smooth dough forms. Shape into 1" bal ls . I f dough is too soft to handle , cover and chi l l 30-60 minutes.

2 Place 1 1/2 inches apart on ungreased cookie sheet, f latten with l ightly f loured fork . Alternatively, rol l dough to 1/4 inch, cut into shapes with cookie cutte rs.

3 Decorate with candied cherries, coloured sprinkles of nuts i f desi red. Bake in 300°F oven 15-20minutes or unti l edges a re l ightly b rowned. Cool on wire rack. Enjoy with a ta l l g lass of milk !

A

Apple Cheesecake , p .61

Art ichoke Dip , p .10

Arugula & Pear Salad , p .19

Asparagus-Gruyère Tart , p .27

B

Belg ian Waff les , p .6

Best Banana Bread, p .60

Broccol i Sa lad , p .19

Buttermilk Waff les , p .6

C

Caesar Sal ad , p .20

Chick Pea Salad , p .20

Chicken & Corn Chowder , p .15

Chicken Breast Burgers , p .39

Chicken Faj i tas , p .39

Chicken Salad with Cranberr ies , p .21

Chicken Satays with Peanut Sauce , p .40

Chinese Chicken Salad , p .22

Coconut Rice , p .55

Cold Spr ing Rol ls , p .30

Crab & Cucumber Sa lad , p .22

Crab Dip 1 & 2 , p .11

Crispy Spr ing Rol ls wit h Shr imp, p .45

D

Dijon Mustard Salad , p .23

E

Egg & Spinach Sal ad , p .23

Eggs Benedict , p .7

Eggs Florent ine , p .7

F

Fumi Sa lad , p .24

G

Golden Harvest Soup, p .16

Golden P i la f R ice , p .55

H

Herb-Crusted Flank Steak, p .32

Honey Chicken, p .41

Honey-Garl ic Pork Roast , p .32

Hot & Sour Soup, p .17

J

Jamaican Beef Patt ies , p .33

Jamaican R ice & Peas , p .56

Jerk Chicken, p .41

L

Lemon-Currant Cook ies , p .62

M

Mandar in Cream Del ight , p .60

Mango Sa lsa , p .12

Meat Dumplings (Korean Mandu) , p .34

Meat loaf , p .35

Miso Yakitor i skewers , p .42

Mixed Vegetables With Honey Glaze , p .28

Musse ls in White Wine Sauce , p .46

P

Peanut Sauce , p .40

Potato Salad , p .29

Potatoes Lyonnaise , p .29

S

Salmon with Di l l & Caper Dress ing , p .47

Salmon Ter iyaki , p .47

Salsa w ith Corn, Tomatoes , & Avocado, p .12

Shortbread Cook ies , p .62

Shr imp & Crab Cakes , p .48

Shr imp Fr ied R ice , p .57

Simple Tomato Sauce with Pasta , p .50

Skewered Sesame Shr imp, p .48

Spicy Buckwheat Noodles , p .50

Spicy Sausage R igatoni , p .51

Spinach Dip , p .13

Spinach Omelet , p .8

Spinach Ricotta Rot ini , p .52

Strawberry-Cloud Cheesecake , p .61

Strawberry-Spinach Salad , p.24

Stuf fed Peppers , p .58

Summer Gazpacho, p .15

Swamp Dip , p .13

Sweet & Sour Meatbal ls , p .36

Sweet Mi lk Pancakes , p .8

T

Tangy Beer-Braised Pot Roast , p .37

Thai Cucumber Salad , p .25

Thai D ipping Sauce , p .10

Thai Party Noodles , p .53

Tuna Pasta Salad , p .53

Turkey with Stuf f ing , p .43

W

Wasabi-Lime Hal ibut Brochettes , p .46

index

www.rockcommunity.orgOur Sunday Worship begins at 11:10 am.

The Rock Community Church is

located in the city of Woodbridge.

249 Clarence Street,

Woodbridge, ON

L4L 1L6

Please join us for our Sunday Worship. For more information about The Rock Community Church, please write to us at: [email protected]. Or visit us on the web at: www.rockcommunity.org.

rock cook book vol.1

Documents

t t i e s

e s h r i

e w e r e d s e s

s w i t h s h r i

s i n w h i t e w i

u s s e

r i skewers

p e r d r e s s i n