Curry Meatballs

Ingredients

• 1 lb of ground beef
• 1/2 large sweet onion minced
• 1 ginger clove pressed or minced
• 1/3 cup of chopped parsley
• 3 squirts of Worcestershire
• 1 egg
• 1/4 cup milk
• 1/4 cup bread crumbs
• 1 1/2 tablespoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon of turmeric
• 1 teaspoon of salt
• dash of cinnamon
• Optional: Panko crumbs

Directions

Heat oven to 400 F. Mix all ingredients together in a large bowl. Roll the meat into small meatballs and place onto a cookie sheet. Sprinkle panko crumbs on top for an extra crunch. Bake for 20 minutes, or until well done.

Japanese Salad Dressing

Ingredients

• 3 tablespoons olive oil
• 1 tablespoon vinegar (apple cider or red wine are typically my choice)
• 2 tablespoons soya sauce
• 1/2 clove of garlic chopped up or pressed
• 1 tablespoon minced ginger ( I sometimes put the ginger through a garlic press to get the juices into the dressing)
• 3/4 tablespoon honey
• dash of salt

Directions

Mix all ingredients together, let sit for a bit to let the ginger flavour get throughout.

Horseradish Coleslaw - By Emeril Lagasse

Ingredients

• 5 cups shredded green cabbage
• 5 cups shredded red cabbage
• 2 cups shredded carrots
• 1/4 cup finely chopped green onion
• 2 granny smith apples chopped julienne
• 2 teaspoons fresh lemon juice
• 1/4 cup sugar
• 1/2 cup cider vinegar
• 1 1/2 teaspoons salt
• 1 teaspoon fresh black pepper
• 1 cup mayonnaise
• 1/4 cup sour cream
• 6 tablespoons creamed horseradish
• 1 tablespoon grainy mustard

Directions

In a large mixing bowl add cabbage, onion, and carrots. In small bowl add apple to fresh lemon, and then add to cabbage mixture. In small bowl mix together vinegar, sugar, salt and pepper and whisk together until sugar is dissolved. Pour vinegar mixture over the cabbage and toss thoroughly, cover with plastic wrap and refrigerate for 20-30 minutes. In small bowl combine mayonnaise, horseradish, sour cream and mustard, add to cabbage mixture and refrigerate for at least 1 hour to overnight before serving.

Oven Fried Chicken Recipe - From Food Network Kitchens

Ingredients

• 1 1/3 cups Crispex cereal
• 2 1/4 cups Stacy's Parmesan, Garlic and Herb Pita Chips
• 1 tablespoon canola oil
• 2 teaspoons kosher salt
• 1/2 teaspoon cayenne
• 1/2 teaspoon paprika
• 1/2 teaspoon fresh ground pepper
• 1/2 cup mayonnaise (light is OK)
• 1 teaspoon grainy dijon mustard
• 4 boneless skinless chicken breasts

Directions

Pre-heat oven to 400F. Line cookie sheet with tin foil. In a food processor or blender blend pita chips and cereal until finely ground, but slightly chunky. Transfer crumbs into a large bag, add oil, kosher salt, cayenne, paprika and ground pepper and shake to mix thoroughly. In a separate bowl whisk dijon and mayonnaise together.

Chunk chicken breasts into 2-3 pieces per breast, so each piece is about 2 x 2. Add chicken to the mayo mixture and coat evenly. Transfer chicken to the bag of crumbs and shake to completely coat the chicken. Place coated pieces onto foil lined cookie sheet and spray with Pam. Bake until coating turns golden brown, and chicken is cooked through, depending on size of chicken about 20-30 minutes.

This recipe goes really nicely with some mashed potatoes and horseradish coleslaw!

Jalapeno Ranch Dressing

Ingredients

• 1 Garlic clove
• 1/4 teaspoon kosher salt
• 1 cup mayonnaise
• 1/3 cup buttermilk
• parsley
• chives
• 1 green onion
• 1 jalapeno
• 1 teaspoon red wine vinegar
• Fresh ground pepper to taste

Directions

Roast jalapeno until skin starts to split in a panini grill, or on broil in the oven. Remove from grill once skin is charred and split and place inside an a covered container overnight, or until the skin easily comes off and is cool enough to touch. Chop up the seeds and flesh of the jalapeno and use the flat side of the knife to mash into a puree.

Press garlic in a garlic press, add all ingredients to a mixing bowl and whisk together. Store covered in the refrigerator for up to a week.

Honey Dijon Salmon

Ingredients

• 2 tablespoons of melted butter
• 1 1/2 tablespoons of dijon mustard
• 1 tablespoon honey
• 1/4 cup finely chopped pecans
• fresh chopped Italian parsley
• salt and pepper to taste
• 2 filets of fresh salmon

Directions

In a small bowl mix melted butter.  Combine butter with honey and dijon and set aside.

Chop up pecans and parsley and set aside.

Place each filet in the middle of a piece of tinfoil, sprinkle salt and pepper. Spoon the honey dijon mixture over the salmon covering all the flesh. 

Sprinkle pecan and parsley mixture over top of the honey dijon.  

Fold up the tinfoil around the filet like a little present. 

Bake salmon at 400F for 20 minutes, or until fish is opaque.

Rebar's Honey-Ginger Salad Dressing

Rebar is this amazing vegetarian restaurant that serves fresh and healthy food, so when they put out a cookbook I was quick to purchase a copy and try making my favourite salad dressing in the whole wide world, honey ginger.  Unfortunately, after having given a few of the recipes a try it became obvious they hadn't included the full ingredient list and things just didn't come out tasting the same as it did in the restaurant.  Lucky for us (my Mom and myself), we had a connection at the restaurant who scored us the REAL deal, so here it is!


Ingredients

• 2 oz peeled ginger, roughly chopped
• 2 1/2 tablespoons lime juice
• 2 cloves of garlic
• 2 1/2 tablespoons of honey
• 1 tablespoon Tamari Sauce (wheat free soya sauce)
• 3/4 tablespoon smooth dijon mustard
• 1/4 cup rice wine vinegar
• 2 1/2 tablespoons fresh mint leaves

Process slowly, adding in 3/4 cup of canola oil plus 1/4 cup of olive oil to emulsify.

Caution this will make about 1 L of dressing, but it tends to last about a month in the fridge. I like to use an empty bottle of olive oil to store.

Serve over a big green salad with carrots, beets, cucumber, dried cranberries, nuts, garbanzo beans and feta!! Yummy!! Add in some grilled chicken or fish and makes for a full great meal!

To-Die-For Three Sauce Lasagna

This takes a little bit of extra work/love, but it is worth it.  Trust me.
Nonna's Tomato Sauce

• One white onion
• Parsley
• Garlic
• Ground beef
• Small can of tomato paste
• Olive oil
• Fresh tomatoes to make stock OR/ Large can of diced tomatoes
• 1/3-1/2 Cup of red wine
• Mushrooms
• 1 tablespoon salt

Spicy Pesto Sauce

• 1 cup fresh basil
• 1/2 cup pine nuts
• 1/3 cup grated parmesan
• 1/3 cup olive oil
• 1 tablespoon chili flakes

Bechamel Sauce

• 3 tablespoons of butter
• 1/4 cup of flour
• 1/3 teaspoon fresh grated nutmeg
• 2 cups of milk
• Salt and pepper to taste

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• 9 Lasagna noodles
• 300 grams of mozzarella grated
• 1/2 cup parmesan cheese grated

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Directions for tomato sauce:

In a pot on med saute onions, garlic and olive oil until the onions start to look a little brown on the edges. Add in ground beef and parsley and stir occasionally breaking up the ground beef as it cooks through. When the beef is almost all browned add in tomato paste and either the can of diced tomatoes or tomato stock (made by boiling fresh tomatoes till the skin breaks, peeling skin off and squeezing seeds from the tomatoes and blending the remaining flesh). Add in wine and salt, let simmer for 8 minutes. Add in mushrooms and salt them a little as well, let simmer for while making the rest of the sauces.

Directions for Spicy Pesto:

In a blender or food processor puree all ingredients and set aside.

Directions for bechamel sauce:

In a saucepan melt butter throughly, add in flour and fresh grated nutmeg stirring to a paste let all ingredients heat through, about 1 minute. Add in milk and cook until a thick sauce formulates, which will take a few minutes, stirring ingredients the whole time.

Directions for Lasagna:

Cook lasagna noodles to the directions on the box, drain and cool in bowl of iced water. Take your pan (23 x 33 cm) and pour in about 1/3 of your bechamel sauce in the bottom, make sure the entire bottom of the pan is covered in the sauce. Layer three lasagna noodles on top of the bechamel, tomato sauce on top of noodles, then top with mozzarella followed by the pesto. Repeat layers, finishing with the third layer of mozzarella and topped off with parmesan cheese.

Bake at 350 F for 25 minutes.. ENJOY!