DON’S FAVOURITES

DON’S FAVOURITES Appetizers • Mushroom and Leek Pâté Soups • African Garbanzo, Peanut and Kale

Soup • Arroz Caldo (Filipino Chicken Rice

Soup) • Black Bean Soup • Borscht • Broccoli Buttermilk Soup • Cajun Shrimp Soup • Cascadilla • Coconut Soup with Chicken and

Ginger • Gazpacho • Mast (Herbed Yogurt) • Minestrone Soup • Mushroom and Leek Soup • Potato Soup • Süsse Tomatensuppe (Sweet Tomato

Soup) • Tom Kha Kai (Coconut Milk Chicken

Soup) • Tom Yam Kai (Sour and Spicy

Chicken Soup) • Tom Yam Kung (Sour and Spicy

Prawn Soup) • Vegetable Chowder • Zucchini Soup Salads • Broccoli Salad • Greek Salad • Spinach and Strawberry Salad • Spinach, Raspberry and Pecan Salad • Thai Cucumber Salad • Tuna Salad with Fresh Dill Main Courses Beef • Beef Bourguignon

• Beef Goulash • Beef in Oyster Sauce with

Mushrooms • Beef Madras • Beef Stir-fry with Green Onion • Beef Stroganoff • Cabbage Beef Bake • Chili Con Carne • Easter Beef Stew with Red Wine and

Roasted Root Vegetables • Ground Beef Curry with Fennel and

Zucchini (Indian) • Hamburger Patties • Kaeng Khiao Wan Neua (Thai Beef

[Green] Curry) • Lasagna • Lebanese Green Bean Stew • Macaroni Pizza Casserole • Nketia Fla (Ghana – Groundnut Stew) • Pha-naeng Neua (Thai – Beef Curried

in Sweet Peanut Sauce) • Pot Roast #1 • Pot Roast #2 • Sateh – Mu reu Neua Sa-te (Pork or

Beef Sateh) • Sloppy Joes Chicken • Cardamom Chicken • Chicken Breasts with Fresh Basil • Chicken Creole • Chicken Piroska • Chicken Tetrazzini • Chicken Vindaloo • Chicken Wings – Spicy • Chicken Wings – Sweet • Chicken with Hot Peanut Sauce • Chicken with Walnuts • Cilantro-Mint Chicken Curry (Indian) • Coriander and Lime Chicken • Curried Chicken (or Turkey) with

Apple • Green Chicken Curry

• Indonesian Spiced Chicken • Jambalaya • Mango Vanilla Chicken • Nsoso ya Muamba (Congo – Chicken

with Peanut Sauce) • Oven Fried Crisp Chicken • Phat Ma-kheua Yao (Thai – Stir-Fried

Chicken with Long Eggplant) • Phat Thai (Thai Fried Noodles) • Sesame Chicken • Sour Cream Chicken • Spicy Chicken with Basil • Vij Family’s Chicken Curry Fish • Kaeng Chuchi Pla (Thai Fish Curry) Ham • Cucumber Creole Casserole • Ham and Horseradish Sauce Lamb • Marinated Lamb Popsicles with

Fenugreek Cream Curry (Indian) • Stewed Cinnamon-Scented Lamb

Curry (Indian) Mussels • French Steamed Mussels Pork • Babi Tempra (Malaysian – Fried Pork

with Lime Juice and Soy Sauce) • Bhud Prig Khing Mhoo (Thai – Stir-

fried red curry pork with Asparagus) • Burmese Pork Curry • Peppers Aplenty Pork Chops • Phat Mu Priao Wan (Thai – Sweet

and Sour Pork) • Phat Phet Mu (Thai – Stir-Fried Pork

with Red Curry Paste) • Pork Chops Baked in Sour Cream • Pork Chops with Fruit Dressing • Raspberry-Chipotle Pork Cutlets • Sateh – Mu reu Neua Sa-te (Pork or

Beef Sateh) Salmon • Curried Salmon on Dilled Fettucine • Dijon Salmon • Firecracker Grilled Salmon

• Mahogany Glazed Salmon • Rosemary and Garlic Roasted Salmon • Salmon in Indian Curry • Salmon with Basil and Garlic • Seared Salmon on Herbed Mashed

Peas • Seared Salmon with Avocado • Thai Green Curry with Salmon Sausage / Bacon • Jambalaya • Pizza Bun Mix • Spanish Rice Tuna • Tuna Salad with Fresh Dill Vegetarian • African Garbanzo, Peanut and Kale

Soup • Baked Creamy Squash Pasta with

Arugula • Black Bean Soup • Black Bean, Spinach and Coconut

Milk Curry • Black Beans in Spicy Tamarind

Sauce • Chickpeas in Coconut Milk

(Tanzanian) • Chili-Yogurt Mushrooms (Indian) • Eggplant and Bean Curry (Thai) • Eggplant, Tomato and Green Onion

Curry (Indian) • Garbanzo Chole • Garlicky Roasted Potatoes with

Spinach, Green Olives and Pine Nuts • Green Onion and Coconut Chickpea

Curry (Indian) • Jumbo Shells – Cheese Filling • Kaeng Phet Het (Thai – Red Curry of

Mushrooms) • Mango Egg Curry • Palak Peneer (Indian – Spinach in

Cottage Cheese) • Pasta with Sundried Tomatoes, Basil

and Garlic • Piyadassi Purnahara (Stir-Fried

Mixed Vegetables with Tofu)

• Ratatouille • Spaghetti with Chipotle Peanut

Sauce, Carrots and String Beans • Tofu and Green Beans in Red Curry

Paste • Turmeric New Potatoes • Wareneki • Wild Rice Casserole Side Dishes – Starch • Scalloped Potatoes • Turmeric New Potatoes • Wareneki Side Dishes - Vegetable • Bok Choy • Sauteed Vegetable Medley • Sesame Asparagus Side Dishes - Yogurt • Raita (Indian) Desserts • Chocolate Chip Cookie Cake • Chocolate Chip Cookies • Crackle • Peanut Butter Delight • Peanut Butter Squares Bread • French Bread Breakfast • Granola • Pancakes – German Ethnic Dishes African • African Garbanzo, Peanut and Kale

Soup Burmese • Burmese Pork Curry Cajun/Creole • Cajun Shrimp Soup • Chicken Creole

• Cucumber Creole Casserole • Jambalaya Chinese • Bok Choy • Chicken with Walnuts Filipino • Arroz Caldo (Chicken Rice Soup) French • French Bread • French Steamed Mussels • Ratatouille German • Pancakes – German • Süsse Tomatensuppe (Sweet Tomato

Soup) • Zucchini Soup Ghanian • Nketia Fla (Groundnut Stew) • Nsoso ya Muamba (Chicken with

Peanut Sauce) Greek • Greek Salad Hungarian • Beef Goulash • Chicken Piroska Indian • Beef Madras • Black Beans in Spicy Tamarind

Sauce • Chicken Vindaloo • Chili-Yogurt Mushrooms • Cilantro-Mint Chicken Curry • Eggplant, Tomato and Green Onion

Curry • Garbanzo Chole • Ghee (used in Indian dishes) • Green Onion and Coconut Chickpea

Curry • Ground Beef Curry with Fennel and

Zucchini • Marinated Lamb Popsicles with

Fenugreek Cream Curry (Indian) • Palak Peneer (Spinach in Cottage

Cheese)

• Piyadassi Purnahara (Stir-Fried Mixed Vegetables with Tofu)

• Raita • Salmon in Indian Curry • Stewed Cinnamon-Scented Lamb

Curry • Tofu and Green Beans in Red Curry

Paste • Turmeric New Potatoes • Vij Family’s Chicken Curry Indonesian • Indonesian Spiced Chicken Italian • Lasagna • Minestrone Soup Malaysian • Babi Tempra (Fried Pork with Lime

Juice and Soy Sauce) Mennonite • Borscht • Wareneki Mexican / TexMex • Chili Con Carne • Raspberry-Chipotle Pork Cutlets Middle East • Lebanese Green Bean Stew • Mast (Herbed Yogurt) Russian • Beef Stroganoff • Borscht Spanish • Cascadilla • Gazpacho • Spanish Rice Tanzanian • Chickpeas in Coconut Milk Thai • Beef in Oyster Sauce with

Mushrooms • Bhud Prig Khing Mhoo (Stir-fried red

curry pork with Asparagus)

• Coconut Soup with Chicken and Ginger

• Eggplant and Bean Curry • Green Chicken Curry • Kaeng Chuchi Pla (Fish Curry) • Kaeng Khiao Wan Neua (Beef

[Green] Curry) • Kaeng Phet Het (Red Curry of

Mushrooms) • Pha-naeng Neua (Beef Curried in

Sweet Peanut Sauce) • Phat Ma-kheua Yao (Stir-Fried

Chicken with Long Eggplant) • Phat Mu Priao Wan (Sweet and Sour

Pork) • Phat Phet Mu (Stir-Fried Pork with

Red Curry Paste) • Phat Thai (Fried Noodles) • Sateh – Mu reu Neua Sa-te (Pork or

Beef Sateh) • Spicy Chicken with Basil • Thai Cucumber Salad • Thai Green Curry with Salmon • Tom Kha Kai (Coconut Milk Chicken

Soup) • Tom Yam Kai (Sour and Spicy

Chicken Soup) • Tom Yam Kung (Sour and Spicy

Prawn Soup) BBQ • Hamburger Patties • Firecracker Grilled Salmon • Indonesian Spiced Chicken • Mahogany Glazed Salmon • Mango Vanilla Chicken • Marinated Lamb Popsicles with

Fenugreek Cream Curry (Indian)

African Garbanzo, Peanut and Kale Soup

(serves 4) In a large pot over medium heat, heat:

1 Tbsp. olive oil Add:

1 medium onion, chopped 1 large carrot, thinly sliced

Sauté until soft and golden, about 5 minutes. Add: 1 clove garlic, minced Cook for a few more minutes, stirring. In a food processor, mix:

6 Tbsp. smooth peanut butter a little bit of 2 cups vegetable stock

to make a smooth paste. Blend in the rest of the vegetable stock

Set aside. Add to the onion mixture:

1 tsp. paprika 1 tsp. coriander ¼ tsp. cayenne pepper

and cook, stirring, until fragrant, about 1 minute. Add:

the peanut butter mixture 1 cup tomato purée

1 15-oz can of garbanzo beans (chickpeas), drained and rinsed 2 cups kale, chopped

Bring the mixture to a simmer, and cook for 5 minutes until the kale is tender and the soup is thickened. Add:

freshly cracked black pepper Serve with bread.

(New Vegetarian cookbook)

Arroz Caldo1 (Chicken Rice Soup)

(Philippines)

(serves 4) Boil until tender: 5 cups water 1 chicken breast or leg quarter, skinned Meanwhile, heat:

1 tbsp. oil and brown: 3 cloves garlic, minced Set aside. Debone chicken. Return meat to broth and add: ½ cup uncooked rice

1 tbsp. ginger root, crushed Cook 20 minutes. Add: sautéed garlic cloves

2 green onions, chopped ½ tsp. salt ¼ tsp. pepper 1/8 tsp. saffron Serve immediately.

(Extending the Table cookbook)

1 pronounced “ah-ROHSS CAHL-doh”

Babi Tempra (Malaysian Fried Pork with Lime Juice and Soy Sauce)

In wok, heat: 3 tbsp. oil Add: 4 onions, sliced thinly 1 tsp. chopped garlic Stir fry for 1 to 2 minutes or until golden brown. Add: 4 fresh red chillies, sliced crosswise and then: 1 lb. pork, sliced When pork is half cooked, add: 4 tbsp. brown sugar 5 tbsp. dark soy sauce 5 tbsp. lime juice ½ tsp. salt Simmer for 45 minutes on low heat. Serve with rice. (It tastes better re-heated.)

(from Spicy Steve website)

Baked Creamy Squash Pasta with Arugula

(serves 4) Preheat oven to 375 degrees. Halve and seed: 1 Butternut squash (or any kind of squash) Bake for about 40 minutes or until tender when pierced with a paring knife. Let the squash cool. Then puree it. This recipe only needs 1 cup of the pureed squash. Cook: 2 cups of tubular pasta Set aside, to be added in later. In a large pan, heat: 1 Tbsp. olive oil Sauté: ½ cup diced onions For about 5 minutes on medium heat. Add: 2 cloves garlic, chopped 1 Tbsp. fresh sage, chopped Fry until golden brown. Add: ½ cup white wine and bring to a boil. Add: 2 cups arugula Toss it in the pan until it wilts. In a large bowl, whisk together: ½ cup vegetable stock

1 cup of pureed squash 1 tsp. salt Add this mixture to the pan. Heat until barely bubbling. Remove from heat. Stir in: 4 ounces goat cheese until melted. Add the pasta, and toss. Transfer the pasta mixture to a 2-quart casserole dish and top with: ¼ cup shredded parmesan cheese 2 Tbsp. chopped walnuts Bake for 20 minutes.

(from New Vegetarian cookbook)

Beef Bourguignon

(serves 4) Eleven hours to 1 day before Combine the following ingredients: 1 cup dry red wine 2 tbsp. olive oil 1 large onion, sliced ½ tsp. thyme 2 tbsp. chopped parsley 1 bay leaf ¼ tsp. pepper Add: 2 lbs. stewing beef, cut into 1½ inch cubes Marinade at least 3 hours (overnight if refrigerated). Eight to ten hours before meal Drain meat, reserving marinade. In skillet, sauté: 3 slices bacon (thick cut, if possible), diced Remove from skillet. Brown meat in bacon fat. Combine beef, bacon, and the following ingredients in slow cooker: 12 small white onions ½ lb. mushrooms, sliced 2 cloves garlic, minced 1 tsp. salt Pour over enough of the marinade to cover. Cook on low 8-10 hours.

(from Slow Cooker recipes)

Beef Goulash Mix the following ingredients: 2 cups leftover roast beef - cut into pieces 1 large onion - browned slightly 1 green pepper - in strips 1 tomato - in chunks 1 clove of garlic - chopped 1/2 tsp. caraway seed 2 tsp. paprika 1 can consommé soup (or 1 beef bouillon in 1 cup of hot water) Simmer until tender (20-30 minutes). Mix the following until well blended: 1/2 cup sour cream (or yogurt) 1-2 tbsp. flour Add to goulash and cook until thickened. Serve over noodles or rice. Sliced tomatoes & cucumbers go well with this.

(from Gord's box)

Beef in Oyster Sauce with Mushrooms (Thai)

(serves 4)

1 hour before cooking Thinly slice:

600 g. tender beef (rump or sirloin) Place in a dish and add: 1 tsp. sugar 1 tbsp. fish sauce Marinate for 1 hour. Cooking In wok or pan, heat: 2 tbsp. oil In oil, stir-fry: 2 tsp. finely shredded ginger

1 medium onion, sliced until softened. Push onion and ginger mix to one side (in the pan) and stir-fry the beef until it changes colour. Add: 200 g. mushrooms (relatively small ones can be whole) mix it all together and heat through. Separately, mix together:

¼ cup beef stock (or water) 1 tsp. cornstarch

Add to the mixture and stir until thickened. Add:

2 tbsp. oyster sauce and half of: 2 tbsp. spring onions, chopped Mix together and heat gently. Garnish with the rest of the spring onions.

(from “Step-by-Step Thai Cooking” cookbook)

Beef Madras

(serves 4-6)

In a small bowl, mix: 2 red chilies, chopped

2 tsp. ground coriander 2 tsp. ground turmeric 1 tsp black muster seeds ½ tsp. ground ginger ¼ tsp. ground pepper

Open: 1 can coconut milk

Add just enough of the coconut milk to the spice mixture to make a paste. In a large skillet with a tight-fitting lid (or in a large pot), melt: 4 tbsp. ghee Add:

2 onions, chopped 3 large garlic cloves, chopped

Cook for 5-8 minutes, stirring frequently, until the onions are golden brown. Add the spice paste and stir-fry for 2 minutes. Add:

700 g lean chuck steak, cut into 2-inch cubes 1 cup (or less) beef stock

Bring to a boil. Reduce heat to the minimum level, cover, and simmer for 90 minutes. Check occasionally that the meat isn’t sticking to the bottom of the pan. After the 90 minutes are up, uncover the pan and stir in

the remaining coconut mixture 1 tbsp. lemon juice

Bring to a boil, stirring. Then reduce the heat and simmer, still uncovered, until the sauce reduces slightly.

(adapted from Curries cookbook)

Beef Stir-Fry with Green Onion

(serves 3)

In a small bowl, mix: 1½ tbsp. dry sherry 3 tbsp. oyster sauce ½ tsp. white sugar 2 tsp. cornstarch Heat: 2 tbsp. oil Cook: 1 lb. flank steak, thinly sliced for 3 minutes. Stir in the sherry mixture and: 6 green onions, cut into ½ inch pieces Cook for another 10 minutes or until the steak is evenly brown.

(from allrecipes.com – contributed by Linda Cilek)

Beef Stroganoff

(serves 4)

Cut into ½ inch slices: 1½ lbs. fillet of beef Melt in a pan: 1 tbsp. butter When hot, add beef. Seer the beef so it is browned on the outside. Then turn down heat and add some water. Allow to simmer slowly over low heat for about a ½ hour. A few minutes before the beef is ready, melt: 2 tbsp. butter in another pan. Add: ¾ tbsp. grated onion Stir and sauté in the butter: ¾ lb. sliced mushrooms. Add the beef. Season with: salt and pepper a grating of nutmeg ½ tsp. basil Add and heat (but do not boil): ¼ cup white wine 1 cup sour cream Serve with green noodles.

(adapted from Joy of Cooking)

Bhud Prig Khing Mhoo (Thai – Stir-Fried Red Curry Pork with Asparagus)

(or with Green Beans) Blanch 2 cups asparagus or green beans, sliced into 1 inch lengths in hot water until tender but crisp. Heat 1 tbsp oil in a wok and cook 10 oz pork fillet, thinly sliced until the meat is cooked through. Remove and set aside. Heat another 1 tbsp oil in the wok and add 1 tbsp red curry paste 1 tbsp fish sauce 1 tbsp brown sugar until the curry paste is broken up. Add the pork and vegetables. Stir until the ingredients are thoroughly coated.

(from Spicy Steve website)

Black Bean Soup

(serves 4) In a pot, combine the following: 1 onion, finely chopped 2 cloves garlic, minced

2 stalks celery, finely chopped ¼ red pepper, finely chopped 1½ cups vegetable stock Simmer for 10 minutes. Add: half of a can from 2 (15 oz) cans black beans, undrained ½ tsp. salt ½ tsp. cumin dash chili pepper dash cayenne pepper Cook for another 5 minutes. Purée the soup. Add: the rest of the black beans Separately, combine 1½ Tbsp. of water with: 1½ Tbsp. cornstarch Add to the soup: the cornstarch mixture

juice from ½ of a lemon Cook until thickened.

(adapted from food.com recipe contributed by “Najwa”)

Black Bean, Spinach and Coconut Milk Curry

(serves 4-6) In a large skillet, heat: 1 Tbsp. olive oil Add:

1 onion, chopped 3 cloves garlic, minced 1 tsp. fresh ginger, grated 1 serrano pepper, minced

Cook until onion is softened, for about 5 minutes. Add: 2 (15 oz) cans black beans, drained and rinsed 2 Tbsp. lime juice Cook for 2 minutes, stirring a few times. Lighly mash about half of the beans (I use a steel spatula). Add: 1 can (14 oz) of coconut milk ½ cup vegetable stock 1 Tbsp. garam masala ¼ tsp. ground coriander 1/8 tsp. cardamom

dash chili pepper Bring to a simmer, and lower heat. Simmer for approximately 10 minutes, stirring occasionally. Add water if the mixture gets too thick. Stir in: 5 oz. fresh spinach Cook until the spinach is wilted, about 2 minutes. Season with: salt and pepper Sprinkle on: ¼ cup fresh cilantro Serve on rice.

(from connoisseurusveg.com)

Black Beans in Spicy Tamarind Sauce

(serves 4-6) Heat 1/3 cup oil in a heavy, shallow pan. Add: 2 onions, chopped Cook, stirring frequently, until they are somewhat browned, about 10-12 minutes. Add: 2 tbsp. fresh ginger, grated 2 tbsp. garlic, minced Cook another 5 minutes, stirring constantly, scraping the bottom of the pan. Add: 1 tsp. cayenne pepper

1 tsp. ground cumin ½ tsp. turmeric

Cook another 10 to 15 seconds. Stir in: 1 large tomato, finely chopped Cook until a sauce is formed, and fat separates out. Add: 2 cups canned black beans (no salt), rinsed 2 cups water Cover and simmer until the beans are almost done. (Add water if the mixture is drying out too much.) Meanwhile, in a small pan, roast: 2 tsp. cumin seeds When the beans are (almost) done, stir in: 1 tbsp. tamarind concentrate Cover and simmer until the beans are very tender. Stir in: the roasted cumin seeds 1 tsp garam masala

half of 1 cup cilantro leaves, chopped Cover and let rest for 10 minutes. Reheat. Add:

the other half of the chopped cilantro

(adapted from International Vegetarian Union website adaptation from Julie Sahni’s “Classic Indian Cooking”)

Bok Choy

(serves 4) In a large skillet, heat: 1 tbsp vegetable oil Fry: 2 cloves garlic, minced

1 tbsp ginger pinch of hot pepper flakes

until fragrant (about 30 seconds). Add: 1 bok choy, cut in half lengthwise and in 2-3 inch lengths Cover and steam until tender-crisp (about 5 minutes) After steaming, drizzle with: 1 tbsp soy sauce 1 tsp sesame oil Turn the bok choy until it is well coated.

(from Canadian Living recipes)

Borscht Boil together for at least 1½ hours: 2 lbs. soup bone 2 quarts cold water Add more water as it boils away to make 2 quarts before adding vegetables. Add: 2 carrots, cut (optional) 1 medium cabbage, chopped fine 2 medium potatoes, cubed 1 medium onion, minced 1 tsp. salt 1/2 star aniseed (optional) 10 allspice (whole) 1 small bay leaf 1-1/2 tbsp. parsley (chopped) Dash of pepper Cook until the vegetables are tender. Add: 1 - 1-1/2 cups tomatoes Bring just to a boil. Just before serving add: 1/2 cup heavy cream or evaporated milk

(from Mennonite Treasury)

Broccoli Buttermilk Soup

(serves 5-6) In a 3-litre pot, melt: 3 Tbsp butter Add: 1 medium onion, chopped

1 clove garlic, minced Cook until the onion is soft. Add: 1 bunch broccoli (including the stem), chopped 2 small potatoes, diced

2 cans (14.5 oz) chicken broth ½ tsp. dried basil

Bring to a boil. Reduce heat, cover, and simmer for 30 minutes. Process the soup in a blender. Return the soup to the pot. Whisk in: 2 cups buttermilk

1/8 tsp. ground nutmeg dash cayenne pepper

Heat until it’s simmering.

(from cooks.com)

Broccoli Salad

Toss: 1 cup shredded cheddar cheese 1 bunch broccoli ½ lb. bacon, fried crisp 1 onion (optional) (Leave some cheese for later.) Mix together sauce ingredients: 1 cup salad dressing (like Miracle Whip) ½ cup sweet cream ¼ cup sugar (or honey) 2 tbsp. Vinegar Pour over the vegetables. Mix again. Sprinkle on the extra cheese.

(from Krisy)

Burmese Pork Curry

(serves 6) Place into a food processor: 2 cups of roughly chopped onion

15 cloves garlic, crushed 4 tbsp ginger, chopped

Process until it is a thick, rough paste. In a large pan, heat:

3 tbsp cooking oil 1 tbsp sesame oil

Add the paste and cook over medium heat for about 15 minutes, stirring constantly. It should become a golden brown colour. Mix in:

1½ tsp chilli powder 1 tsp turmeric

Then mix in: 3 lbs boneless pork, cut into 1 inch (or slightly bigger) cubes

Stir for a few minutes to ensure the pork is well coated with the mixture. Add: 1 cup vegetable stock 1 tbsp vinegar Mix it. Then cover the mixture and let it gently simmer for 1½ hours. If there is too much water, partially remove the lid to let some water evaporate. Once it is done, scatter onto (or into) it: 2 tbsp fresh coriander leaves Serve on rice.

(from The Essential Asian Cookbook)

Cabbage Beef Bake Brown: 1 lb. ground beef 1 small onion Drain off fat. Melt:

1/4 cup margarine Add: 1/4 cup flour 1/2 tsp. caraway powder 1/8 tsp. pepper 1 tsp. salt Gradually add: 2.5 cups milk Stir constantly and cook until thickened. Combine beef with the sauce and: 6 cups shredded cabbage Pour into 2.5 litre casserole. Bake at 350 degrees covered, approximately 1 hour. (Baked potatoes and pickles go well with it.)

(from Gord's box)

Cajun Shrimp Soup

(serves 6) Melt: 1 tbsp. butter in a large soup pot over medium heat. In the butter, sauté: 1 pepper, chopped

¼ cup green onions, sliced 1 clove garlic, minced until tender. Stir in: 1 (8 oz) can clam juice

3 cups tomato-vegetable juice cocktail ½ cup water ¼ tsp. thyme ¼ tsp. basil ¼ tsp. red pepper flakes 1 bay leaf ½ tsp. salt

Bring to a boil. Then stir in: ½ cup rice

Reduce heat and over. Simmer for 15 minutes (10 if shrimp is frozen). Stir in: ¾ lb. shrimp (preferably fresh), peeled and deveined Cook another 5 minutes (10 if shrimp was frozen). Remove the bay leaf. Season with:

some hot sauce

(from AllRecipes.com “Big Ed’s Cajun Shrimp Soup”)

Cardamom Chicken

(serves 4) In deep skillet, heat over medium-high heat: 1 tsp. vegetable oil 4 boneless skinless chicken breasts, cut into 1½ inch cubes Cook chicken for about 5 minutes or until browned. Remove chicken and set aside. Reduce heat to medium-low. Add: 2 onions, sliced 2 tsp. ground cardamom 2 tsp. ground coriander 1 tsp. turmeric 1 tsp. chili powder Cook, stirring, for 3 minutes or until onions are softened. Add: 1 can (19 oz./540 ml) tomatoes Break up tomatoes with a fork. Return chicken to pan. Add: ½ cup water Bring to simmer. Cook, stirring occasionally, for about 30 minutes or until chicken is no longer pink inside. Remove ½ cup of the sauce to small bowl. Whisk in

1 tsp. cornstarch Stir cornstarch mixture back into pan and bring to boil. Cook, stirring, for 1 to 2 minutes or until thickened. In a separate bowl, stir together: ½ tsp. cornstarch ½ cup plain yogurt Stir into sauce and heat through but do not boil.

(from Canadian Living’s Best)

Cascadilla (Spanish)

(serves 4-6)

Combine in a big bowl: 1 cucumber, chopped

1 scallion (or some green onion), chopped 1 clove garlic, crushed or minced 1 chopped sweet pepper several fresh raw mushrooms, sliced 4 cups tomato juice 1 tsp. honey ½ tsp. dried dill salt and pepper to taste 1 cup yogurt

Put in the refridgerator to chill.

(from “Justice is Served” cookbook)

Chicken Breasts with Fresh Basil

(serves 10) In a baking dish, arrange 10 boneless skinless chicken breasts in a single layer. Combine:

¾ cups lowfat yogart ½ cup chopped fresh basil 2 tsp. cornstarch

Spread this mixture over the chicken. Combine:

1 cup fresh whole wheat bread crumbs 2 tbsp. freshly grated Parmesan cheese

Sprinkle over the chicken. Bake in oven at 375 degrees for 25-30 minutes or until no longer pink inside.

(from “Cooks.com”)

Chicken Creole

(serves 4) Brown in some oil: 2 cups diced dark chicken meat Remove chicken, but keep the fat in the pan. In the chicken fat (and some oil if chicken fat amounts to less than 3 tbsp. worth), sauté: 2 tbsp. chopped onion 2 tbsp. chopped green pepper 1 minced clove of garlic Stir in: 3 tbsp. flour ¼ tsp. salt ¼ tsp. paprika Add: ½ cup tomato puree 1 cup chicken broth Stir and cook these ingredients until they boil. Add: 1 tsp. lemon juice ½ tsp. horseradish ½ cup sautéed mushrooms ½ cup chopped pimiento and the chicken. Heat until it boils. Turn down heat. Mix in: 1 cup sour cream Serve on noodles.

(adapted from “Joy of Cooking” cookbook)

Chicken Piroska (Hungarian)

(serves 4)

Melt: 1½ tbsp. butter 1½ tbsp. cooking oil in a large pan at high heat. Add: 1 medium onion, chopped 1 large green or red pepper, sliced (not diced) 1 lb. fresh mushrooms, cut in half Combine together: 1 cup chicken stock dash of garlic powder dash of savory dash of chives dash of cayenne dash of salt dash of pepper dash of basil (or oregano) splash of Tabasco sauce Add this mixture to the pan. When this comes to a boil, add: 2 lbs. chicken, skinned, boned and cut into pieces of various sizes 3 tbsp. paprika 540 grams stewed tomatoes ¼ cup wine Simmer covered for about 1 hour. Turn down the heat and stir in: 250 grams sour cream To thicken the sauce, add 1 tbsp. flour (just enough to thicken the sauce a little) Serve on egg noodles.


Chicken Tetrazinni Cook (if not already done): 3 cups chicken (or turkey), cut up Cook: 12 oz. package noodles Rinse. Drain. Cut up and brown: 6 slices bacon Add: 1 large onion 1 large red (or green) pepper Mix all of the above with: 1 tin cream of mushroom soup (or cream of celery) 1 tin cream of chicken soup ¼ tsp. pepper

2 cups grated cheddar cheese (½ lb.) Keep some cheese to sprinkle on top. Bake in 9x13 pan, covered, at 350 degrees for 1 hour.

(from Gord’s box)

Chicken Vindaloo

(serves 6-7) Place in a blender:

1/3 cup white wine vinegar 6 garlic cloves (peeled) 3 Tbsp chopped fresh ginger 1½ Tbsp curry powder 2 tsp ground cumin ¾ tsp ground cardamom ¼ tsp ground cloves 3/8 tsp dried crushed red pepper 1 of the Tablespoons out of this recipe’s 2 Tbsp yellow mustard seeds

Blend until a smooth paste forms. Transfer the paste to a large bowl. Add: 2 lbs boneless skinless chicken thighs, cut into 1 to 2 inch pieces

2 of the Tablespoons out of this recipe’s 4 Tbsp olive oil Toss until the chicken is well coated. In a large pot, heat the other 2 Tablespoons of olive oil. Add

2½ cups chopped onions Sauté until golden, about 5 minutes. Add chicken mixture and stir for 3 minutes. Add: 1 14.5 oz can diced tomatoes in juice

1 cinnamon stick Bring to a boil, reduce heat, cover and simmer until the chicken is tender, stirring occasionally, about 30 minutes. Mix in the remaining: 1 Tbsp yellow mustard seeds Simmer uncovered until sauce is slightly thickened, about 8 minutes. Remove the cinnamon stick. Stir in: ½ cup fresh cilantro, chopped

(from Janet Gamble)

Chicken Wings - Spicy Bake for 1½ hours at 350 degrees: 2 dozen wings Mix together:

1/2 cup ketchup 4 tbsp. water 1 tsp. salt 1 tsp. mustard 4 tbsp. brown sugar 1-4 tsp. chili powder 1/4 tsp. cayenne pepper 2 tbsp. vinegar

Stir well and bring to a boil. Once the wings are baked, dip each piece into the sauce, and lay flat on a pan. Pour extra sauce over top. Bake 20 minutes more.

(from Gord's box)

Chicken Wings - Sweet Place into a baking dish: 3 lb. of chicken wings - cut into 3 parts - tips discarded Sprinkle with: brown sugar garlic salt or powder Marinate in refrigerator at least one hour (overnight is good). Mix together: 2/3 cup corn syrup 1/3 cup Soya sauce Drizzle this syrup over the wings. Bake at 300 degrees for 2 hours. (They freeze well.)

(from Mrs. Wichert)

Chicken with Hot Peanut Sauce

(serves 1) In measuring cup, stir together: ¼ cup water 1 tbsp. smooth peanut butter 2 tsp. soy sauce 2 tsp. wine vinegar pinch hot pepper flakes Set aside. In nonstick skillet, heat over medium heat: 1 tsp. vegetable oil Cook, stirring, for 2 to 3 minutes or until chicken is no longer pink inside: 1 boneless skinless chicken breast, cut into ½ inch cubes 2 tsp. minced garlic 1 tsp. minced gingerroot Stir in peanut butter mixture and bring to a boil; reduce heat to low and cook, stirring, for 3 minutes or until thickened.


Chicken with Walnuts Stir together the sauce: 3 tbsp. soy sauce 2 tbsp. orange juice 2 tsp. cornstarch 1 tsp. sugar ½ tsp. crushed red pepper ½ tsp. shredded orange peel Rinse: 1½ lb. chicken breast Pat dry. Cut into 1 inch pieces. Preheat wok at high heat. Add: 2 tbsp. cooking oil (Add more when cooking.) In hot oil, stir fry for 1 minute or until lightly toasted: 1 cup broken walnuts Remove from wok. Add: 1 tsp. grated gingerroot Stir fry for 15 seconds. Add: 2 medium red peppers cut into ¾ inch pieces 4 green onions – cut into 1 inch pieces Stir fry 3 minutes or until crisp tender. Remove vegetables. Add chicken to wok. Stir fry 2-3 minutes or until not pink. Push chicken away from the centre of the wok. Stir sauce. Add to centre of wok. Cook and stir until thickened and bubbly. Stir in walnuts and vegetables. Cook and stir for 1-2 minutes or until heated through. Serve with: 2 cups hot cooked rice 2 oranges, cut in pieces Put orange pieces on top when serving.

(from Jackson’s cookbook)

Chickpeas in Coconut Milk (Tanzania)

(serves 6)

Combine in a saucepan: 2 cups (500 ml) of canned chickpeas, drained and rinsed

1 tomato, chopped 4 whole cloves 3 cloves garlic, minced 1½ cups coconut milk 1½ tsp. ground turmeric ½ tsp. salt

Bring to a boil. Reduce heat and simmer at least 20 minutes. Serve with rice.

(from “Extending the Table” cookbook)

Chile Con Carne Brown the following: 1 lb. ground beef 1 onion – chopped a bit of green pepper, celery Add the following: ½ tin kidney beans 1 10 oz. can tomato soup 2/3 cup water 1 tsp. salt ½ tsp. pepper 2 tsp. chili powder (or more) canned tomatoes Simmer. Stir approximately ½ hour.

(from Gord’s box)

Chili-Yogurt Mushrooms (Indian)

(serves 4-6)

In a wok, melt: 4 tbsp. ghee (or vegetable oil) over medium-high heat. Add: 2 large onions – chopped Cook, stirring frequently for 5-8 minutes until golden. Stir in: 4 large garlic cloves, crushed Stir-fry for another 2 minutes. Add: 400 g (14 oz) canned chopped tomatoes Mix-together. Add: 1 tsp. ground turmeric

1 tsp. garam masala ½ tsp. chili powder

Mix-together and cook another 3 minutes. Add: 1 lb mushrooms, thickly sliced pinch sugar pinch salt Cook for another 8 minutes (until mushrooms are soft and tender). Turn off the heat. Stir in: ½ - 1 cup yogurt a little at a time, beating vigorously to prevent it from curdling. Garnish with: some chopped cilantro

(adapted from Curries cookbook)

Chocolate Chip Cookie Cake Whip: 750 ml whipping cream In a separate dish (or cup), mix: 1 cup milk (or more) some Kahlua We also need: 2 pkg. chocolate chip cookies In a spring form pan:

• 1st layer is whipping cream • 2nd layer is cookies dipped in the milk mixture • 3rd layer is whipping cream

Sprinkle on top. some cocoa Put in fridge overnight.

(from Joanne Susanna)

Chocolate Chip Cookies Preheat oven at 350 degrees. Mix together: 1/3 cup shortening 1/4 cup white sugar 1/2 cup brown sugar Add: 1 egg, well beaten 1/2 tsp. vanilla Mix well. Add: 1 cup flour 1/2 tsp. baking soda 1/2 tsp. salt Mix well. Add: chocolate chips Grease pans. Take small chunks of the batter for each cookie - no more than the size of a ping pong ball. Bake cookies until they are beginning to get brown (approximately 6-8 minutes). Let them cool on a brown bag.

Cilantro-Mint Chicken Curry (Indian)

(serves 6)

Heat in a heavy, shallow pot (that has a lid): ½ cup canola oil Add: 1½ tbsp cumin seeds 1 tbsp coriander seeds Allow to sizzle for 30 seconds. Then add: 3 tbsp crushed garlic Sauté until the garlic has browned (about 3 minutes). Stir in: 1 tbsp. salt Turn off the heat and allow the mixture to cool for 2-3 minutes. Then stir in: 1 cup plain yogurt Add: 3 lbs chicken thighs (bone in) (or slightly less if using boneless) Return to medium heat, cover, and cool for about 25 minutes, stirring regularly. Then remove the curry from the heat and cool for 20 minutes. Separately, combine the following in a blender: 1½ cups chopped cilantro 2/3 cups chopped mint leaves (use only leaves, not stems) 2 jalapeño peppers, chopped 1½ cups chopped red onion 1 tbsp chopped ginger 1/3 tsp asafetida (optional) 1 cup water (or slightly less) Blend it make a green chutney. After the curry has cooled, remove the bones from the chicken, and tear the meat into somewhat smaller pieces. Put the chicken back in the curry, and stir in the cilantro-mint chutney. Bring to a boil on medium heat. Then simmer, uncovered, for 10 minutes.

(adapted from “Vij’s” cookbook)

Coconut Soup with Chicken and Ginger

(serves 6-8)

Combine the following in a wok and bring to a gentle boil: 4 cups coconut milk 2 cups chicken stock Reduce heat and add: 1 boneless chicken breast (cut into pieces) 10-15 quarter-sized slices of ginger 8-10 fresh kaffir lime leaves 2-3 stalks of fresh lemon grass cut into 1 inch pieces 10 whole black peppercorns Cook until chicken is done (10-15 minutes). Add: 1 tin straw mushrooms (drained) Remove from heat. Stir in: 2 tbsp. fish sauce 2 tbsp. lime juice Just before serving sprinkle on:

fresh coriander

(Fran)

Coriander and Lime Chicken

(serves 4)

Mix together the following to make the marinade: 6 garlic cloves, finely chopped

4 tbsp. fresh coriander leaves, finely chopped 2 tbsp. black peppercorns, coarsely ground 2 tsp. sugar 2 limes, juice only 2 tsp. fish sauce 1 tbsp. light soy sauce 1 tbsp. sunflower oil

Place: 4 skinless, boneless chicken breasts in a dish and pour the marinade over it. Let it sit for 1-2 hours, turning from time to time. After the chicken has marinated, preheat a heavy frying pan and cook the chicken, 7-8 minutes on each until the chicken is cooked through and golden brown.

(from www.BBC.co.uk/food/recipes)

Crackle Preheat oven at 400 degrees. Butter cookie sheet (with edges) well. On the cookie sheet, place: soda crackers covering the cookie sheet. In a small pot, Combine:

1 cup butter 1 cup brown sugar (firmly packed)

Boil for 5 minutes. Pour the mixture over the soda crackers, evening it out with a spoon. Immediately, bake the covered soda crackers in the oven for 5 minutes. Sprinkle:

12 oz (or more) chocolate chips on the baked soda crackers. Spread the chocolate chips evenly. Sprinkle: 1 cup (or more) crushed pecans or walnuts on it. Cool it (in refrigerator or, in winter, outside) for at least ½ hour. Cut into pieces. Store in an air tight container in a cool place (e.g. in refrigerator).

(from Aunt Helena)

Cucumber Creole Casserole

(serves 4) Creole Sauce Melt over low heat: 1 tbsp butter Add and cook, covered for about 2 minutes: 1/8 cup chopped onion 1 minced clove garlic 3 shredded green olives Add and cook until the sauce is thick, about 30 minutes: ¾ cups canned tomatoes ¼ cup chopped green pepper pinch of thyme ½ tsp. chopped parsley ½ tsp. sugar pinch of cayenne ½ tbsp. cooking sherry 1/8 cup chili sauce 1 tbsp. diced ham ¼ cup sliced mushrooms While this is cooking, prepare the casserole. Casserole Preheat the oven at 375 degrees. Pare and seed: 3 large cucumbers Cut them into ¼ inch slices. In the bottom of a greased casserole dish, place: ½ cup dry bread crumbs Add cucumbers. Pour the Creole sauce over that. Cover it with: ¼ cup dry bread crumbs. Bake the dish for about 35 minutes.

(adapted from Joy of Cooking)

Curried Chicken (or Turkey) with Apple Melt: ¼ cup butter In butter, sauté: 1 cup chopped onion ¼ cup sliced carrots ¼ cup sliced celery 1 garlic clove 1 sliced apple Sauté until soft but not brown. Slowly blend in: 2½ tsp. curry powder ¼ tsp. each of ginger, mace and pepper 1/3 cup flour Gradually add, stirring until it thickens: 2 cups chicken broth 1 4 oz. can mushrooms (undrained) Simmer approximately 5 minutes. Add: 3 cups cooked, cut up chicken or turkey Heat 8 minutes. Stir in: 2 cups sour cream Heat 2 minutes. Serve with rice.

(from Bertha Wichert)

Curried Salmon on Dilled Fettuccini

(serves 4) In skillet, bring a boil: ½ cup white wine 1 Tbsp butter salt pepper, freshly ground Add: 1½ lbs salmon fillet, skinned and cut in 4 pieces Cover, and poach for 3 minutes. Turn salmon, cover and cook another 2 minutes. Remove salmon to a plate, cover with a foil, and reserve. To the poaching liquid, add: 1 cup onions, finely chopped

1 cup sliced mushrooms Cook over medium-high heat for 5-6 minutes. Sprinkle in: 1 tsp curry powder

1 tsp flour Cook, stirring, for 1 minute. Slowly stir in: 2 cups light cream Gently bring to a low boil and let thicken for 2-3 minutes. Cover and reserve. When pasta is ready, put the reserved salmon and any juices back into the curry sauce to reheat. Pasta In a large pot of boiling salted water, cook: 1 lb fresh spinach fettucine Cook for 2-3 minutes. In a small skillet, heat: ¼ cup butter Heat over high heat until butter turns nut brown. Remove from heat and add: 2 Tbsp chopped fresh dill

2 Tbsp. fresh lemon juice Drain pasta, toss with dill butter.

(from http://www.stevestonivillage.com/salmonrecipes.html)

Dijon Salmon

(serves 4) Preheat oven to 400 degrees F. In a small bowl, mix together: ¼ cup butter, melted 3 tbsp Dijon mustard 1½ tbsp honey In another small bowl, mix together: ¼ cup dry bread crumbs ¼ cup finely chopped pecans 4 tsp finely chopped parsley Brush honey mixture onto: 4 fillets salmon (approx 4 oz each) Sprinkle the tops with the bread crumb mixture. Bake 15 minutes, or until salmon flakes easily with a fork. Garnish with: lemon

(from allrecipes.com)

Easter Beef Stew with Red Wine and Roasted Root Vegetables Stew In a large stew pot, heat: 3 Tbsp canola oil Sear: 3 lbs stewing beef until it turns a rich brown colour. Remove the beef from the pot. Place in the pot:

3 lbs Yukon Gold potatoes, peeled and diced 1 lb white button mushrooms, quartered 2 medium red onions, chopped 1 red pepper, diced in small pieces 2 Tbsp garlic, crushed or chopped

Sautee for 3 to 4 minutes until the onions are translucent. Return the meet to the pot and stir in:

¼ cup chopped fresh rosemary Add: 2 cups red wine Reduce liquid by half. Add: 8 cups hot beef stock Bring to a boil. Reduce the heat and simmer, uncovered, until the potatoes are just cooked through, about 1 hour. Remove the beef from the stew. Turn up the heat and reduce the liquid by half. Then return the beef to the pot. Root Vegetables Preheat the oven 350 degrees. In a large boil, place: 2 medium parsnips, peeled, medium dice

2 medium carrots, peeled, medium dice 1 medium butternut squash, peeled, medium dice

¼ cup finely chopped fresh thyme vegetable spice blend

salt and pepper Toss with enough olive oil to coat everything evenly. Place the vegetables on a baking sheet. Roast the vegetables until done (at least 30 minutes). Add the vegetables to the stew and stir well.

(from Austin Clement, Flovours of PEI cookbook)

Eggplant and Bean Curry (Thai)

(serves 4)

In a large wok, heat: 2 Tbsp vegetable oil Add: 1 onion, chopped

2 cloves garlic, crushed 2 fresh red chilies, chopped

Cook for 1-2 minutes. Stir in: 1 Tbsp Thai red curry paste Cook for an additional 1-2 minutes. Add: 1 large eggplant, cut into chunks Cook for 3-4 minutes, until starting to soften (may need to add more oil too). Add: 8 oz of green beans Stir-fry for 2 minutes. Pour in: ¾ cup vegetable stock ½ can of coconut milk 3 Tbsp Thai soy sauce 1 tsp. brown sugar 3 kaffir lime leaves, torn Bring gently to a boil. Stir in: 4 Tbsp chopped fresh cilantro

(adapted from “Curries” cookbook)

Eggplant, Tomato and Green Onion Curry (Indian)

(serves 6)

In a large mixing bowl, combine: 1 cup plain yogurt, stirred 1 tbsp chili powder 1 tsp turmeric 1 tsp cayenne pepper 2½ tsp salt Add: 1 eggplant, diced in 1 inch cubes (when buying, less dense eggplants are better) 2 cups chopped tomatoes 8 stalks green onions, cut in ¼ inch (white part) to ¾ inch (green part) lengths Stir well, making sure all the veggies are coated. In a heavy pan, heat: ½ cup canola oil on medium high heat for 45 seconds. Pour curry into the pan and stir well. Sauté for about 3 minutes, reduce the heat to medium low and cover. Simmer for another 10 minutes, stirring once halfway through cooking. Turn off the heat and stir once more. (If not serving immediately, keep the lid off to keep the eggplant from getting too mushy.)

(from Vij’s cookbook)

Firecracker Grilled Salmon Marinade (4-6 hours in advance) Mix together the following: ½ cup canola oil 4 tbsp soy sauce 4 tbsp balsamic vinegar 4 tbsp green onions, chopped 3 tsp brown sugar 2 cloves garlic, minced 1½ tsp ground ginger 2 tsp crushed red pepper flakes 1 tsp sesame oil ½ tsp salt Place in a glass dish: 8 fillets salmon (approx 4 oz each) Pour the marinade over the salmon and let the salmon marinade in the refrigerator for 4-6 hours. Grilling When grilling, place grill about 5 inches above the flame. Oil the grill a bit. BBQ for 10 minutes (per inch of thickness). Turn over halfway through.


French Bread Soften in ½ cup warm water: 2 packages active dry yeast Combine 2 cups lukewarm water and 1 tsp. salt Beat in 2 cups of the 7 to 7½ cups flour (sifted) needed. Blend in softened yeast. Stir 4 to 4½ cups of the flour, or enough to make a soft dough. Turn out on a lightly floured surface. Cover. Let rest 10 minutes. Knead till smooth and elastic, 5 to 8 minutes, working in the remaining 1 cup of flour. Place in lightly greased bowl, turning dough once. Cover. Let rise till double (about 1½ hours). Punch down. Let rise till double again (about 1 hour). Punch down. Turn out on lightly floured surface and divide into 2 portions. Cover. Let rest 10 minutes. Roll each portion into 15x12 inch rectangle. Roll tightly, beginning at long side, sealing well. Taper ends. Place each loaf diagonally, seam side down, on greased baking sheet that has been sprinkled with: cornmeal (optional) With a sharp knife, gash tops diagonally every 2½ inches, 1/8 to ¼ inch deep. Beat: 1 egg white just fill foamy. Add 1 tbsp. water. Brush mixture over tops and sides of loaves. Cover with damp cloth, but don’t let it touch loaves. (Drape cloth over inverted tall glasses.) Let double (about 1½ hours). Bake at 375 degrees till light brown, about 20 minutes. Brush again with egg-white mixture. Bake about 20 minutes longer. Cool.

(from one of Mom’s cookbooks)

French Steamed Mussels

(serves 1 per pound) Scrub and debeard: 2 lbs mussels In a large pot, heat (at medium-high): 1 Tbsp unsalted butter Sauté: 2 shallots, chopped

2 cloves garlic, chopped until soft, but not browned. Add:

¾ cup white wine (chenin blanc or other crisp wine) (don’t need to increase the amount of wine if doubling the recipe)

and bring to a boil. Add the mussels. Cover the pot and steam until the mussels are ready, when the pot is very visibly steaming. The broth can be used for dipping crusty bread.

(from a certain Hank Shaw on about.com, with suggestions from Linda Duncan)

Garbanzo Chole

(serves 4) Put the following into a blender half of 2 small onions, chopped 2 medium jalapenos, seeded 1 inch piece of ginger, peeled and sliced 3 cloves garlic, peeled Process until finely minced. Add: 1 cup canned tomato sauce

1 tsp. Worcestershire sauce (veg 2 medium jalapenos, seeded

Purée the mixture. In a large cast-iron skillet, heat (on high): 1 Tbsp. canola oil or ghee Add:

the other half of 2 small onions, chopped 1½ cups cauliflower florets

Cook until the onions are soft and golden, about 5 minutes. Add: 2 tsp. ground cumin

½ tsp. ground turmeric 2 tsp. ground coriander

Stir until spices are well mixed in. Add:

the tomato mixture from the blender 1 tsp. brown sugar

½ tsp. salt one 15-ounce can garbanzo beans, drained and rinsed

Bring to a simmer, and continue simmering until thick. OPTIONAL SAFFRON RICE: Mix a pinch of saffron with Basmati rice, brown or white.

(from New Vegetarian cookbook)

Garlicky Roasted Potatoes with Spinach, Green Olives and Pine Nuts (serves 3-4)

Preheat oven to 400 degrees. Slice in half: 1 lb small new potatoes Place them into a roasting pan, and sprinkle with: 2 Tbsp olive oil coarse salt coarsely cracked black pepper Roast for 20 minutes. Then stir, and roast another 10-20 minutes (depending on the size of the potatoes) until browned and crisp. In a large skillet, heat: 1 Tbsp olive oil Brown: 2 cloves garlic, minced Add: 8 ounces of baby spinach Stir the spinach and garlic. Once the spinach begins to wilt, add: the roasted potatoes 1 cup of green olives, pitted and sliced Mix thoroughly. Remove from heat. Drizzle on: ¼ cup lemon juice Sprinkle on: ½ cup pine nuts

(adapted slightly from the “New Vegetarian” cookbook)

Gazpacho1

(Spanish)

(serves 4) Puree in blender: 4 medium ripe tomatoes, peeled ½ green pepper 1 clove garlic, peeled 1½ tbsp. vinegar 2 tbsp. olive oil 1½ tsp. salt 4 slices French bread soaked in water until saturated ½ cucumber Place this concentrated mixture in refrigerator to chill. Before serving, thin to soup consistency by adding ice water. Serve cold, garnished with combination of: tomato, chopped green onion, chopped green pepper, chopped cucumber, chopped croutons


1 pronounced “gahth-PAH-choh”

Ghee

(used in Indian cooking) In a heavy pot or pan, melt at medium heat:

1 lb. unsalted butter Once melted, reduce the heat slightly and boil gently for 5 minutes. The butter will foam. After the five minutes, using a sieve or a spatula to scoop out the solids that are floating on the top. Continue boiling butter and scooping the floating solids. Once the foam reduces and you have a clear golden liquid, turn off the heat and allow to cool for about 20 minutes. Pour ghee into a jar with a tight-fitting lid. Once it is completely cool, refrigerate. It sould be good for at least 3 months.

(from “Vij’s” cookbook)

Granola Mix together and heat: 2/3 cups oil 2/3 cups honey 1 tsp. vanilla 2 tbsp. water While the liquid ingredients are being heated, mix together: 6 cups rolled oats (large flakes) ½ cups brown sugar ¾ cups wheat germ coconut or bran (optional) ½ to 1 cups sunflower seed ¼ cups sesame seed 1-2 cups nuts Pour liquid stuff over dry stuff. Bake 25 minutes at 300 degrees. When cool, add raisins. raisins (optional)

(from Aunt Mary)

Greek Salad Combine in a bowl: 1 Spanish, red, Italian or any other mild onion, finely sliced in rings 2 tomatoes, cut in wedges 1 cup crumbled feta cheese ½ green pepper, sliced and cut in thin rings or squares, not too fine Parsley, a few sprigs, not finely cut 2 or 3 inches cucumber, sliced thin ¼ cup ripe olives, cut in quarters (One could put in some lettuce too if one wanted.) The dressing should be mixed as close to serving time as possible. Combine: 1 clove garlic, mashed 1 tbsp. wine vinegar Add 4 tbsp. out of the needed 7 tbsp. olive oil and beat with a fork. Add: salt and pepper Then add the other 3 tbsp. oil. Blend very well before drizzling it over the salad. Mix it lightly.

(from “Soups and Salads with Schmecks Appeal”)

Green Chicken Curry (serves 5)

In a wok, heat: 1 Tbsp oil Add: 1 onion, chopped 1-2 Tbsp green curry paste Cook for one minute, stirring constantly. Add: 1 can (400 ml) coconut milk

a little less than ½ cup of water Bring to a boil. Add:

1 lb. (or 500 g) chicken thigh fillets, cut into bite-sized pieces 100 g. green beans, cut into short pieces 6 kaffir lime leaves

Simmer for 15 – 20 minutes, until chicken is tender. Add: 1 Tbsp. fish sauce

1 Tbsp lime juice 1 tsp. finely grated lime rind 2 tsp. brown sugar

Sprinkle on: ¼ cup fresh coriander leaves

(from “The Essential Asian Cookbook”)

Green Onion and Coconut Chickpea Curry (serves 6)

In a medium pot, heat for 1 minute: ½ cup of canola oil (or ghee) Add: 1 Tbsp cumin seeds Allow to sizzle for about 30 seconds. Then add:

1½ cups onions, finely chopped Sauté 8 to 10 minutes or until they are brown. Stir in: 12 oz tomatoes, chopped (i.e. 2 medium tomatoes) 1½ tsp salt 5 Tbsp ginger, finely chopped 4 Tbsp jalapeno peppers, finely chopped Stir well. Sauté for about 5-8 minutes, or until oil glistens on top. Stir in: 2 cans (19 oz each) chickpeas, drained and well rinsed

1 cup coconut milk Bring to a boil. Reduce the heat to medium-low, cover and simmer for 5-8 minutes. Stir chickpeas at least once while they are simmering. Add: 8 stalks of green onion (green parts only), cut into ¼ inch pieces Stir and simmer for 1 more minute.


Ground Beef Curry with Fennel and Zucchini (serves 6-8)

Ground Beef Curry In large heavy pan, heat on medium high heat: ½ cup canola oil Add: 2 cups (i.e. 2 large onions) puréed onions Stir constantly (to keep it from splattering) for about 15 minutes (or until it browns). Then add:

1½ cups puréed tomatoes 1½ tbsp ground cumin 1 tbsp salt 1 tsp turmeric ½ tbsp ground cayenne Sauté, stirring constantly, for another 5 minutes. Then add: 1 cup whipping cream Cook, stirring constantly, for another 4-5 minutes. Then add: 1½ lbs lean ground beef Cook, stirring constantly, for another 6 minutes or more, until you are sure the meat is done enough. Then stir in:

1/8 cup sugar 1½ tsp dried mint

After it is well stirred, remove from heat, allow to cool for 5 minutes, then cover and set aside. Fennel and Zucchini Curry In a wok, heat on medium high heat: ¼ cup canola oil Add: 2 tbsp crushed garlic Sauté for 3-4 minutes or until the garlic is light brown. Stir in: 1 tsp salt ½ tsp turmeric Cook for 1 minute. Then add: 1 tbsp chopped jalepeno pepper 1 cup chopped tomatoes (1 large tomato) ½ lb fennel bulbs cut into ¼ to ½ inch sticks Cook and stir for 3 minutes. Just before serving, add: ½ lb (or slightly more) zucchini, cut in 2 inch sticks Cook for 2 minutes. Turn off heat and stir in:

½ tbsp lemon juice Serve with some Fennel and Zucchini on top of the ground beef curry.


Ham and Horseradish Sauce

(serves 4) In a heavy skillet, melt:

2 tbsp. butter In butter, cook 1 small onion, sliced until yellow. Add: 2 cups cubed, cooked ham and stir and cook over low heat until ham is lightly browned. Mix in: 7½ oz. can of tomato sauce 2 tbsp. prepared mustard 1 tsp. prepared horseradish 1 tsp. paprika Simmer for 30 minutes. Add: 1 cup sour cream Heat, but do not boil. Serve over rice or noodles.

(from the Mennonite Treasury Cookbook (which calls this Italian ham))

Hamburger Patties Mix together: 5 lbs. ground beef 2 packages onion soup 1 envelope sloppy joe mix 5 eggs 1¼ cups dry bread* or cracker crumbs 1 tsp. salt Use at least 1/3 cup of mixture per patty. For freezing, place patties on cookie sheets. When frozen, stack & place in plastic bags with wax paper between each one. *If using dry bread, put 5 slices bread in a bowl and add enough hot water to soak it.

(from Gord’s box)

Indonesian Spiced Chicken Wash and trim fat from: 3 lbs. chicken thighs In a food processor, combine:

1 large onion, coarsely chopped 2 tsp. crushed garlic 1 tsp. grated fresh ginger a little bit of water, as needed

Process until smooth. In a large pan, combine: the chicken

the onion mixture ½ tsp. turmeric

½ tsp ground pepper 2 tsp. ground coriander ½ tsp. salt 3 fresh kaffir lime leaves 1 can (400 ml) coconut milk 1 cup water 2 tsp brown sugar

Bring to a boil. Then simmer for 45 minutes, stirring occasionally. Remove the chicken from the mixture. Also remove and discard the kaffir lime leaves. Bring the sauce remaining in the pan to a boil at moderately high heat, and keep cooking it uncovered until the mixture thickens. Stir occasionally. Briefly BBQ the chicken on oiled grill just to brown the chicken a bit. Serve the chicken with the mixture poured over it.

(from The Essential Asian Cookbook)

Jambalaya Place: 2 – 3 lbs. chicken legs or thighs 1 lb. hot Italian sausages, sliced in a large pot (but not the largest) and cover with water. Bring to a boil, then reduce heat until the chicken falls from the bone (about 45 minutes). Remove the chicken and sausage, saving the broth. Shred the chicken. In a large pot (big enough to eventually hold everything), on medium heat cook: a bit of oil

2 green peppers, diced 1 red pepper, diced 5 cloves garlic, minced 2 onions, diced some of the chicken broth

When onion is translucent, stir in: 2 (14.5 ounce) cans of peeled and diced tomatoes 1 tbsp. chili powder 1 tsp. hot pepper sauce ½ tsp ground cayenne pepper 2 tsp. Worcester sauce 5 bay leaves

Reduce heat and simmer about 15 minutes. Into the pot with the vegetables, stir in:

shredded chicken sausage 1 (6 oz) can tomato paste

Simmer to let the flavours mix, adding some reserved broth as necessary. Stir in: 1 cup reserved broth

½ cup uncooked rice Simmer about 20 minutes (until the rice is done).

(adapted from a recipe on the web – “All recipes – Jambalaya II”)

Jumbo Shells – Cheese Filling Cook according to instructions on package: 25 shells cooked Combine: 2 cups (500 ml) cottage cheese 1½ cups (375 ml) grated cheddar cheese 1½ cups (375 ml) grated mozzarella cheese 2 eggs ½ tsp. (2 ml) salt dash of pepper 2 tsp. (10 ml) parsley Fill shells. Use 9x13 pan. Pour 1½ cups out of the needed 28 oz. (3½ cups) (796 ml) spaghetti sauce in bottom of pan. Arrange shells in single layer. Pour over remaining sauce. Sprinkle with: ¼ cup (50 ml) parmesan cheese Bake, covered, at 350 degrees approximately 1 hour.

(from Gord’s box)

Kaeng Chuchi Pla (Thai Fish Curry)

Wash and clean: 1 lb. fish Deep-fry the fish in hot oil until somewhat golden brown. Remove from oil and drain. Set aside. Heat 1 cup out of the required

3 cups coconut milk in a wok until some oil surfaces. Then add: 3 tbsp. red curry paste stirring until dispersed and fragrant. Then add the rest of the coconut milk. When it comes to a boil, add the fish. Cook for two minutes, stirring. Then add: 2 tbsp. sugar 3 tbsp. fish sauce Remove from heat. Add:

2 kaffir lime leaves (if fresh, cut into thin strips to use as a garnish; otherwise in small pieces to be thrown into the sauce)

(adapted from “The Elegant Taste of Thailand”)

Kaeng Khiao Wan Neua (Thai Beef [Green] Curry)

(serves 4)

Cut into long, thin slices: 1 lb. beef Fry: 3 tbsp. green curry paste in 1 tbsp. cooking oil until fragrant. Reduce heat. Add, a little at a time, half of the needed: 2½ cups coconut milk Heat and stir until the coconut cream begins to have an oily sheen. Add the beef and: 2 kaffir lime leaves, torn and cook a short time. Add the remaining coconut milk and: 1 tbsp. sugar 1½ - 2 tbsp. fish sauce and heat. When boiling, add: 4 oz. eggplant (or zucchini) When the meat is done, add ¼ cup sweet basil leaves and remove from heat. (Pork or chicken can be used in place of beef.)

(adapted from “The Elegant Taste of Thailand” cookbook)

Kaeng Phet Het (Red Curry of Mushrooms)

(serves 3 to 4)

Put half of the: 1½ cups coconut milk in a wok over medium heat. Add: 1 tbsp. red curry paste and stir until thoroughly mixed. Add the remaining coconut milk and: ½ cup water (or chicken stock) ½ lb. fresh mushrooms (halved) ½ tbsp. sugar 3 tbsp. fish sauce 1 tsp. chopped kaffir lime leaf 1 sliced whole medium red or green chili ½ cup sweet basil leaves (horapha) Do not overcook mushrooms.

(from “The Elegant Taste of Thailand” cookbook)

Lasagna Brown: 1½ lbs. ground beef 1 onion 2 cloves garlic (or garlic powder) Add: 2 cans 5½ oz. tomato paste 1½ cups water 1 tbsp. parsley 1 tsp. salt ½ tsp. basil ½ tsp. oregano ¼ tsp. pepper Simmer 5-10 minutes. Mix together: ½ lb. cottage cheese (2 cups) 2 eggs beaten ¼ cup parmesan cheese Prepare: 10-12 strips lasagna noodles (cooked) Grate: 2 cups (1½ lb.) mozzarella cheese Layer as follows:

- scant layer of meat sauce - 1/3 of the noodles - 1/3 of the cottage cheese mixture - 1/3 of the mozzarella cheese - 1/3 of the meat sauce - repeat layers

Bake at 350 degrees for 45 minutes. Let sit 10 minutes before cutting.

(from Gord’s box)

Lebanese Green Bean Stew

(serves 6) Prepare: 1 lb. green string beans by cutting off the stems, cutting the beans in half, washing them and draining them. Set aside. In large heavy pot, heat:

¼ cup vegetable oil In oil, brown: 1 lb. finely chopped round steak (hand chopped) 1½ cups onions, chopped Add the beans and stir fry for approximately 5 minutes. Add: 1½ tsp. salt ½ tsp. pepper 1/3 tsp. each of cinnamon, allspice, nutmeg Stir well. Add: 1 large can Hunt’s or other tomato sauce 2 cups water Stir well. Bring to a boil and reduce heat to simmer. Cover and simmer approximately 1 to 1¼ hours until beans and meat are tender. In a separate, small pan, combine: 2 cloves garlic, crushed pinch of salt 1 tsp. coriander small amount of oil Fry until the scent of garlic appears. Add garlic mixture to the cooked stew. Serve with rice.


Macaroni Pizza Casserole Cook: 2-2½ cups macaroni Brown: 1 lb. ground beef 1 medium onion – chopped 1 tsp. salt ½ tsp. pepper Add: 2 cans tomato soup (or 1 can soup and 1 can pizza sauce) Cook (stirring) for 15 minutes until thick. Beat: 1 egg and mix with: ½ cup milk Add to macaroni. Spread macaroni mix into 9x13 pan. Cover with beef and tomato mix. Top with 1½ - 2 cups cheese (cheddar, Swiss or mozzarella) Bake at 350 degrees for 30 minutes, or 300 degrees for 45 minutes.

(from Gord’s box)

Mahogany Glazed Salmon

(serves 6) Marinade (1-8 hours) In a small saucepan, mix: 1 can (284 mL) chicken broth

½ cup soy sauce 1/3 cup packed brown sugar 1 Tbsp ginger, freshly grated 1 Tbsp cornstarch 1 orange, squeezed out juice and grated rind

Bring to a boil over medium heat and then cook for 5 minutes, stirring often. Pour mixture into a Pyrex pan and let cool 20 minutes. Place: 6 6oz salmon fillets (skin on) into the mixture, skin side up. Cover and refrigerate 1-8 hours. BBQ Preheat BBQ to medium-high. Place salmon on grill, skin side up. Sear salmon for 2 minutes. Turn over, cover, and cook for another 7-10 minutes until the salmon just flakes when pressed with a fork. Pour remaining marinade mixture into a small saucepan and boil 1 minute over medium high heat. Serve salmon with the mixture poured on top.

(from www.stevestonivillage.com/salmonrecipes.html)

Mango Egg Curry

(serves 4) Heat a 12-inch cast-iron skillet over high heat. Add. 1 Tbsp. olive oil Add: 1 cup onion, chopped 1 large jalapeño, chopped 2 tsp. brown mustard seeds 1 tsp. cumin seeds Cook until the onions are softened and starting to brown, about 5 minutes. Add: 2 cloves garlic, chopped

2 Tbsp. fresh ginger, chopped ½ tsp. turmeric

Cook another 2 minutes. Add: 1 large mango, peeled and chopped 8 oz. tomato sauce 1 tsp. lemon juice Cook until thickened, about 3 minutes. Make 4 wells in the mixture in the pan, and crack open the following into the 4 wells: 4 large eggs Cover the pan and cook until the whites are cooked and the yolks are slightly runny, about 2-3 minutes. Serve over: toast If desired, garnish with 4 sprigs cilantro

(from New Vegetarian Cookbook, slightly adapted)

Mango Vanilla Chicken Next time try cutting the breasts so that they are only half as thick. I have found that the the chicken has not been cooking nearly as quickly as the recipe suggests. One half hour before you need it, mix together a mango salsa using the following: 1 large mango, but in ¼ inch cubes 1 red pepper, but in ¼ inch cubes 1½ tbsp fresh basil 1½ tsp red wine vinegar 2 tsp lime juice ½ tsp sugar 1 jalapeño pepper seeded and finely chopped Only 1 cup of the salsa will be used for the mango vanilla chicken; the rest should be eaten within 24 hours. Preheat grill. Coat the rack with oil spray. Also spray oil onto 4 boneless, skinless chicken breast halves and season with 1 tsp lemon pepper Grill the chicken 2-3 inches from a high flame, about 4 minutes per side. Meanwhile, mix together: 1 cup of the salsa mixture

1 tbsp vanilla extract 1 tsp hot pepper sauce

Put half of this mixture on top of the chicken and grill 2 minutes more. Serve with the remaining salsa mixture.

(from web – vanilla chicken from globalgourmet.com and salsa mixture from dianaskitchen.com)

Marinated Lamb Popsicles with Fenugreek Cream Curry

(serves 6) Marinade (2-4 hours) In a large bowl, combine: ¼ cup sweet white wine

¾ cup yellow Dijon mustard 1 tsp salt 1 tsp ground black pepper

Then add: 4 lbs French-cut racks of lamb, in chops Cover and refrigerate 2-4 hours. Curry Sauce In a bowl (big enough to hold 5 cups), combine: 4 cups whipping cream

1 Tbsp salt 1 tsp paprika ½ tsp ground cayenne pepper 1 Tbsp dried green fenugreek leaves ¼ cup lemon juice

In a pot (big enough to hold 5 cups) heat (on medium heat): 3 to 4 Tbsp canola oil

Sauté: 3 Tbsp chopped garlic

until golden. Stir in: 1 tsp turmeric

and cook for 1 minute. Stir in: cream mixture and cook on low-medium heat for about 5 minutes, or until gently boiling. BBQ or in Cast Iron Pan Preheat BBQ (or pan) to high. Cook lamb for 2 to 3 minutes per side. Serving [If serving with turmeric new potatoes (recipe is included in this file), then first place some of those potatoes on a plate. The lamb and sauce are served on top of the potatoes.] Place the popsicles on a plate. Pour the cream curry over the meat.


Mast1

(Herbed Yogurt) (Iranian)

(serves 6-8)

Mix: 2 litres yogurt ½ cup raisons 2/3 cup fresh cucumber, peeled, deseeded, grated 1 medium onion, finely diced 1 tbsp. fresh dill, bruised several sprigs fresh mint, bruised 1 tsp. salt 1/8 tsp. pepper Stir well and refrigerate several hours. (Overnight is better; otherwise the onion is still too sharp.) Serve with pita bread.


1 pronounced “mahst”

Minestrone Soup Mix together: 1 lb. ground beef – browned 2 cups shredded cabbage 1 or 2 cups zucchini 1½ cups corn 1 large carrot 2 stalks celery 1 medium onion ½ cup fine noodles 3½ cups tomato juice 4 cups water 2 tsp. parsley 1 bouillon cube 1 tsp. oregano ¼ tsp. basil 1/8 tsp. garlic salt salt and pepper Cook.

(from Gord’s box)

Mushroom and Leek Pâté

(serves 6-8) In large saucepan, melt at medium heat:

2 Tbsp. butter Add: 1 cup thinly sliced leeks or onions

½ cup chopped celery 2 cloves garlic, minced 1½ tsp dried thyme ½ tsp pepper pinch of salt

Cook, stirring occasionally, for 10 minutes or until leeks are softened and lightly browned. Meanwhile, prepare:

1 ½ lb mushrooms, coarsely chopped Set aside. Returning to the saucepan with the leek mixture, stir in: 2 Tbsp sherry

1 tsp Worcester sauce Cook for 30 seconds, stirring to scrape up any brown bits from the bottom of the pan. Increase heat to high, and add the mushrooms. Cook, stirring occasionally, for about 10 minutes or until liquid is evaporated. Stir in: 2 Tbsp tomato paste Cook for 1 minute. Let mushroom mixture cool to room temperature. In food processor or blender, mix: 8 oz (125 g) light cream cheese, softened mushroom mixture just until almost smooth. Line 2-cup loaf pan or mould with plastic wrap. Sprinkle: 2 Tbsp chopped fresh parsley evenly over the bottom. Spoon in mushroom mixture, smoothing the top. Cover with plastic wrap and refrigerate for at least 4 hours (up to 3 days) or until firm. Uncover pate and unmould onto serving plate. Remove plastic wrap and smooth with a palette knife. Serve with toasted flatbread.

(Linda Duncan, who got it from Dana McCauley)

Mushroom and Leek Soup

(serves 5-6) In large saucepan, melt at medium heat:

3/8 cup butter (or slightly less) Add: 3 leeks, chopped

5 garlic cloves, chopped Cook for 4-5 minutes, until softened. Add:

14 oz mushrooms, sliced ¼ tsp dried thyme

Cook for another 2-3 minutes. Add:

2 cups chicken broth Cook for another 5 minutes. Blend in a food processor. Optional Can add: splash of whipping cream Can top with: crumbled walnuts

grated parmesan cheese ground black pepper

(adapted slightly from James Tanner – BBC Food Recipes)

Nketia Fla2 (Groundnut Stew)

(Ghana)

(serves 6) In heavy frypan, heat:

1 tbsp. oil In oil, brown: 1 lb. round steak, chuck, or stewing beef, cubed Set beef aside. In frypan, add another:

1 tbsp. oil and sautée: 2 cups onions, chopped

1 clove garlic, minced Add: ground red pepper to taste

1 tbsp. ginger root, minced 2 cups stewed tomatoes 1 tsp. beef stock 1 tsp. salt 2 cups water reserved beef

Cover and simmer 30 minutes, or until meat is tender. In small bowl, mix: ½ cup peanut butter ¼ cup liquid from the stew Slowly stir peanut butter mixture into stew. Cover and simmer, stirring frequently, another 30 minutes. Add more water to thin if necessary. Add more ground red pepper to taste. Serve with rice.


2 pronounced “en-KEH-tee-ah flaw”

Nsoso ya Muamba3 (Chicken with Peanut Sauce)

(Congo)

(serves 6)

Heat in large saucepan: 3 tbsp oil Fry until cooked through: 3 lb. chicken, cut up into pieces Add additional oil if needed to keep chicken from sticking. Set chicken aside. Fry in remaining oil: 1 large onion, sliced 1-2 cloves garlic (optional) Add: 1 cup tomatoes, fresh or canned ¼ cup tomato paste ½ cup peanuts, ground in blender, or chunky peanut butter Add gradually and stir to make smooth sauce: 1 cup water Add: 1 bay leaf 2 tbsp. Celery or celery leaves, chopped 2 tsp. Salt Cook a few minutes, stirring constantly. Return chicken to sauce. Stir to coat pieces well. Cover and cook over medium heat about 15 minutes. If too thick, add a little water. Serve over rice.

( from ”Extending the Table” cookbook)

3 Pronounced “n’SOH-soh yah m’WAHM-bah”

Oven Fried Crisp Chicken Preheat oven at 375 degrees. Mix together: ½ cup grated parmesan cheese 2 cups bread crumbs ½ tsp. cumin Mix together some: mayonnaise Dijon mustard (to create a “Dijonnaise”). Brush pieces of: 1 frying chicken, cut into 8 pieces generously with the mayo mixture using a pastry brush. Roll in crumb mixture and arrange in shallow greased pan. Bake for 1½ hours.

(adapted from Aunt Marie’s “Prairie Pride”)

Palak Paneer4 (Spinich in Cottage Cheese)

(Indian)

(serves 4) Heat in saucepan:

2 tbsp. oil Add:

1 large onion, chopped 1 inch piece ginger root, grated or ½ tsp. ground ginger

Fry until golden brown. Add:

1 lb. spinach, chopped 1/8 tsp. ground red pepper (or to taste) 3 cloves garlic, minced salt to taste 1 inch cinnamon stick

Cook about 10 minutes. Add:

1 tomato, chopped 1 cup cottage cheese ¼ cup water

Cook about 10 minutes or until most of liquid is absorbed. Place in serving dish. Sprinkle with:

½ tsp. ground cumin


4 Pronounced “pah-lahk pah-neer”

Pancakes – German Fry in a hot skillet: 2 eggs 1½ cups milk 1 cup flour (perhaps 1 or 2 tbsp. more) ½ tsp. salt

(from Gord’s box)

Pasta with Sundried Tomatoes, Basil & Garlic Cook: ½ box of Penne or other pasta Mix in with the pasta (while it is still warm): 1 cup sundried tomatoes 3 cloves garlic, crushed ½ cup feta cheese, crumbled ¼ cup fresh basil, chopped ¼ cup olive oil (a little less if including the brine from the sundried tomatoes)

(from cooks.com)

Peanut Butter Delight In a heavy pot, slowly melt together: ½ cup margarine 300 grams butterscotch chips 1 cup peanut butter Remove from heat, and add: ½ package mini marshmallows (coloured) Place in pan and refrigerate.

(from Krisy)

Peanut Butter Squares Melt together: ½ cup brown sugar ½ cup corn syrup 1 cup peanut butter Add: 1 tbsp vanilla 3 cups rice krispies Place in 9x13 pan. Melt together: 2 squares unsweetened chocolate 4 tbsp. milk Add:

1½ cups icing sugar Pour icing onto the peanut butter mixture. Refrigerate.

(from Mom)

Peppers Aplenty Pork Chops

(serves 4) Trim fat from: 4 pork loin chops Rub chops with half of: 1 tbsp. paprika In large nonstick skillet, heat over medium-high heat: 1 tbsp. vegetable oil Cook chops for 3 to 4 minutes on each side or until browned. Add: remaining paprika

1 large onion, sliced 1 clove garlic, minced 1 green pepper, sliced 1 red pepper, sliced 1 yellow pepper, sliced Cook, stirring occasionally, for 4 minutes or until vegetables are softened. Add: 1 large tomato, sliced 1 tsp. caraway seeds 1 bay leaf ½ tsp. salt ¼ tsp. pepper Toss together well. Cover and cook over medium heat for 12 to 15 minutes or until juicy, peppers are tender and chops are no longer pink inside. Discard bay leaf.

(Canadian Living’s Best)

Pha-naeng Neua (Beef Curried in Sweet Peanut Sauce)

(serves 4-5)

Put: 2 cups coconut milk into medium-sized sauce pan over medium heat. Add: 3 tbsp. red curry paste Slowly bring to a boil, stirring constantly. Put in: 1 lb. beef, cut into thin strips Cook for 5 minutes. Meanwhile, in a bowl, mix: 6 fresh or dry kaffir lime leaves (torn) 1/3 cup chicken stock 3 tbsp. sugar 2½ tbsp. fish sauce ¼ tsp. salt ½ cup ground roasted peanuts Add this to the curried beef, and simmer about 15 minutes. Add: ½ cup sweet basil leaves 1 fresh chili (seeded and cut into strips) Stir well, and remove from the heat.


Phat Ma-kheua Yao (Stir-Fried Chicken with Long Eggplant)

(serves 2)

Heat in a wok over medium heat: 2 tbsp. vegetable oil Fry: ½ tbsp. chopped garlic When it yellows put in: ½ lb. chicken breast, deboned and sliced Cook for 5 minutes. Add: 1 cup sliced long eggplant (Japanese or regular eggplant works too) Cook for another 5 minutes. Stir in: ½ tbsp. soybean paste 1 tbsp. fish sauce 1 tbsp. dark soy sauce Cook for 2 minutes. Add: 3 tbsp. water (or chicken stock) 1/3 cup sweet basil leaves 2 fresh chillies, deseeded and sliced Slowly bring to a boil.


Phat Mu Priao Wan (Sweet and Sour Pork)

(serves 4)

Heat in wok over medium-high heat: 1 tbsp. vegetable oil and brown: 1 tsp. chopped garlic Add: 1 lb. lean pork, sliced into 2”x1” strips Cook for 5 minutes, stirring constantly. Add:

3 oz. mushrooms, sliced 1 large tomato, sliced 1 cup 1-inch lengths of spring onion 2 fresh chillies, deseeded and sliced 1/3 cup sliced onion 1 tbsp. vinegar 2 tbsp. tomato sauce 2 tbsp. sugar 1 tbsp. fish sauce ¼ tsp. salt half of this recipe’s ½ cup of chicken stock

Stir well. Mix the remaining chicken stock with:

1 tbsp. tapioca flour Blend well and pour slowly into the wok. Cook until the sauce thickens. Season with:

¼ tsp. pepper Garnish with:

1 tbsp. chopped coriander greens ½ cup sliced cucumber


Phat Phet Mu (Stir-Fried Pork with Red Curry Paste)

(serves 4)

Heat in wok over medium heat: 1 tbsp. vegetable oil Add: 1 tbsp. red curry paste 1 lb. lean pork sliced into thin strips about 1 inch wide and 2 inches long Fry for 5 minutes, stirring regularly. Add half of: 1 cup coconut milk and cook for another 10 minutes, stirring occasionally. When pork is done, add the remaining coconut milk and: 1½ tbsp. fish sauce 3 kaffir lime leaves – torn ¼ tsp. salt 2 tbsp. sugar Stir well and bring to a boil. Add: 1 tbsp. green pepper corns ¾ cup sliced baby zucchini 2 fresh red chilies, de-seeded and sliced Stir well. Garnish with: ½ cup sweet basil leaves


Phat-Thai (Thai-Fried Noodles)

(serves 8)

Fry: 12 oz chicken (or other meat) Soak: 1 pkg (227 g) rice noodles in warm water for 15 minutes, then drain and set aside. Prepare the ingredients as follows: Combine: ½ cup dry roasted peanuts – coarsely chopped 1½ tbsp white sugar Set aside. Combine in a saucepan: ½ cup white sugar

3 tbsp lime juice ¼ cup fish sauce ¼ cup dark soy sauce ¼ cup water (see line above)

1½ tbsp tamarind pulp (or slightly under 1 tbsp of tamarind concentrate) Cook it, breaking up the tamarind pulp.

Shred the meat. Prepare other ingredients (listed below) too.

In a wok, heat: ½ cup vegetable oil Add: 1½ tsp minced garlic 4 eggs Scramble the eggs. Add the meat, and stir well. Add the noodles. Stir until cooked. Stir in the sauce. Then stir in the peanut mixture. Remove from heat. Add: ½ cup fresh chives 1 tsp chili powder sprinkled red pepper flakes Serve with bean sprouts if desired.

(adapted from allrecipes.com)

Piyadassi Purnahara (Stir-Fried Mixed Vegetables with Tofu)

(serves 4-6)

Mix together: 2 tsp ground cumin

1 Tbsp paprika 1 tsp ground ginger ½ tsp cayenne pepper 1 Tbsp sugar

Coat this mixture onto: 1 pkg (275 g) tofu, cubed Heat in a wok or a large frying pan half of ¼ cup vegetable oil Fry the tofu on high heat for 3-4 minutes. Remove the tofu from the pan and set aside. Heat in the wok or frying pan the other half of the vegetable oil. Then add: 1 bunch, spring onions, thinly sliced

2 cloves garlic, crushed Stir-fry for 3 minutes. Add: 1 red pepper, sliced

1 yellow pepper, sliced 8 oz brown mushrooms, halved 1 zucchini, sliced 4 oz French beans, stringed, cut into large pieces

Stir-fry for 6 minutes, until the vegetables begin to soften. Return the tofu to the pan. Add:

1 Tbsp walnuts, chopped 1 Tbsp lime juice 1 Tbsp honey

Heat and serve.

(from “Buddhist Peace Recipes” cookbook)

Pizza Bun Mix Brown: 1 lb. bacon 1 large onion 1 green pepper Drain fat. Add: 1 can tomato soup 1 tin mushrooms 1 lb. (4 cups) grated mozzarella cheese pepperoni – cut into pieces To freeze – make 2 loaves, wrap in foil & plastic bag. To use – still frozen, slice off what’s needed and return the rest to the freezer.

(from Gord’s box)

Pork Chops Baked in Sour Cream Preheat oven at 350 degrees. Take: 4 loin pork chops – ½ inch thick 4 cloves Insert a clove in each port chop. Dredge meat in: seasoned flour or bread crumbs Brown meat lightly in oil. Put in baking dish. Mix together: ½ cup of water or stock ½ bay leaf 2 tbsp. vinegar 1 tbsp. sugar ½ cup sour cream Heat it. Pour it into baking dish. Bake 1 hour.

(from Joy of Cooking)

Pork Chops with Fruit Dressing Coat 6 pork chops with approximately 1 cup dry bread crumbs Brown in some cooking oil. Combine the following: ¼ cup minced onion ¾ cup finely diced apple dash of pepper ¼ cup chopped raisins ½ tsp. salt 1 tbsp. sugar 2 tbsp. melted butter Place pork chops in casserole. Pour dressing on top. Bake at 350 degrees for 40 minutes.

(adapted from “The Mennonite Treasury of Recipes”)

Pot Roast #1

(4-6 servings) Season: 1-3/4 pound rump or chuck roast with: 1 tsp. salt ¼ tsp. pepper Heat: 2 tbsp. shortening in skillet and brown meat on all sides. In the bottom of a slow-cooker, place half of 3 medium potatoes, paired and quartered 3 medium carrots, cut into 2 inch pieces 2 medium onions, halved Add meat, then add the other vegetables and: ½ cup water or beef broth Cook on low for 10-12 hours, or on high for 5 hours, or on automatic for 6 hours.

(from Slow Cooker recipes)

Pot Roast #2

(6-8 servings) In heavy pan, heat until smoking hot: 1 tbsp. vegetable oil Add:

3 lbs boneless beef chuck arm roast (blade or shoulder pot roast) Brown on all sides. Remove from pan and season with: 1 tsp. salt 1 tbsp. freshly cracked black pepper Set aside. Add into the pan: 2 medium onions, chopped 3 large cloves of garlic, minced

1 lb. white button mushrooms, halved Cook, stirring, until the onion is lightly browned. Add: 2 cups hot beef stock ¼ cup balsamic vinegar 1 bay leaf Bring to a simmer. There is no need to stir once the liquid has been added. Place the beef and the mixture in a slow-cooker. Cook on low for 10-12 hours, or on high for 5 hours. If desired, after slow-cooking, the liquid could be reduced down to a gravy consistency.

(slightly adapted from Austin Clement’s recipe in Flavours of Prince Edward Island cookbook)

Potato Soup Cook: 4 cups water

4 good-sized potatoes, peeled and cut into cubes 1 Spanish onion, chopped finely 1 tsp. salt 1 bay leaf ½ tsp. peppercorns (or ½ tsp. black pepper) 1 tsp. dried dill weed (or 3 sprigs fresh dill) 1 tsp. chicken soup base It may only take 15 minutes. Then mash the potatoes a bit – enough to release some of the starch to thicken the soup, but still leaving chunks in the soup. Add: 2 cups milk 1 tbsp. butter

(Aunt Marie’s Prairie Pride cookbook)

Raita (Indian)

Lay a clean dish towel flat on the counter. Coarsely grate: 1 large cucumber, rinsed but unpeeled onto the dish towel. Sprinkle with: ½ tsp. salt Gather up the dish towel and squeeze until all excess moisture is removed from the cucumber. Pour into a bowl: 1¾ cup plain yogurt Mix in: ½ tsp. salt ½ tsp. sugar pinch ground cumin Stir in the grated cucumber. Cover and chill until ready to serve. Just before serving, stir in: 2 tbsp. chopped mint or chopped cilantro Sprinkle with:

chili powder (to garnish)

(from Curries cookbook)

Raspberry-Chipotle Pork Cutlets Prepare: 1½ lbs. pork tenderloin by trimming off fat. Cut tenderloin into slices about 1½ inches thick. Pound between 2 sheets of plastic wrap, into thin cutlets. Sprinkle each with: salt

garlic powder lemon pepper oregano turmeric

Set aside for 30 minutes or longer. Puree: ¾ cup seedless raspberry spread (that has no sugar added)

2 cloves garlic, minced 1 cup loosely packed cilantro leaves 1-2 chipotles (2 is already hotter than most people can handle) 1 tbsp. balsam vinegar

When the 30 minutes (or more) are up, heat in large skillet over medium-high heat: 2 tbsp. olive oil Sauté the cutlets about 3 minutes on each side (or until almost done). Pour sauce over the cutlets, cover, and simmer another 3 minutes, or until the cutlets are completely done and the sauce is hot and bubbly.

(slightly adapted from a recipe (by someone named Terry Ward) found on the web)

Ratatouille Dice into ¾ inch cubes: 1½ lbs. small eggplants Place them in a bowl, sprinkle them with 1 tbsp. salt and cover for 30 minutes. Heat 3 tbsp. out of: 6 tbsp. olive oil Sauté: 2 large onions, sliced 1 large sweet red pepper, cut into strips until tender. Add: 2-3 cloves garlic, minced then 2½ lbs. ripe tomatoes (5 large), chopped Cook 3 minutes or until tender. Place in bowl> In 2 tbsp. of oil, sauté: 1½ lbs. zucchini (4 medium), cut in half lengthwise, then in ¼ inch slices about 10 minutes (until tender). Add to bowl. Drain and rinse eggplant. In 1 tbsp. oil, sauté 10 minutes. Add other vegetables and heat together. Add 1 tsp. dry oregano (or 1 tbsp. fresh) salt and pepper cayenne pepper 2 tbsp. chopped parsley Sprinkle with grated mozzarella cheese when serving.

(from Gord’s box)

Rosemary and Garlic Roasted Salmon

(serves 6-8) Preheat oven to 425 degrees. Place on a parchment-lined baking sheet: 1½ - 2 lbs salmon (skin on is ok) Sprinkle with:

1/8 tsp salt 1/8 tsp black pepper

2 garlic cloves, chopped 2 6-inch rosemary sprigs, chopped Roast in oven for 12 minutes or until salmon flakes.

(from insockmonkeyslippers.com – recipe by ??)

Salmon in Indian Curry

(serves 3) Heat: 1 tbsp oil in a heavy pan over high heat. Add: 2 pods cardamom ¼ stick cinnamon 4 whole black peppercorns

4 whole cloves When these spices start sputtering, add:

½ large white onion, sliced ¼ inch thick 1 tbsp gingerroot, grated

Cook until carmelized, stirring frequently and watching the heat. If the mixture gets too hot, add some cold water. Reduce heat to medium. Stir in:

¾ cup water ½ tsp turmeric ½ tsp cayenne pepper 2 cloves garlic, minced ½ cup low-fat yogurt ½ tsp salt 1½ tsp sugar

Add: 1 lb salmon, cut into chunks Lower the heat, cover and simmer until the fish is cooked (about 10 minutes).

(from indiasnacks.com – recipe by Mrinal Roy)

Salmon with Basil and Garlic

(serves 4) Preheat oven to 450 degrees F. Mix together in a medium mixing bowl: 4 cloves garlic, minced ¼ cup olive oil 2 tsp. dried basil 1 tsp. salt 1 tsp. ground black pepper 2 tbsp. lemon juice Add: 4 fillets salmon (about 6 oz each) and coat the salmon with the mixture. Place the salmon on two sheets of aluminum foil. Pour the remainder of the mixture on the salmon. Wrap the aluminum foil around to seal the salmon, and place on a cookie sheet. Bake for 20-25 minutes.


Sateh – Mu reu Neua Sa-te (Pork or Beef Sateh)

Meat: Cut: 1 lb. pork (or beef) into thin slices about 1 inch wide and 2 inches long. Pound: 2 tsp. ground roasted coriander seeds ½ tsp. ground roasted cumin seeds 1 tsp. finely chopped galangal 1 heaping tbsp. finely chopped lemon grass 1 tsp. finely chopped turmeric 1 tsp. salt ¼ tsp. ground pepper in a mortar until finely ground. Pour over meat along with: 2 tsp. sugar ½ cup coconut milk Mix thoroughly and set aside to marinate for 30 minutes. Skewer the meat strips lengthwise and broil over a medium charcoal fire, brushing occasionally with the remaining marinade. Serve with sauce. Sauce (this is enough sauce for about 4 lbs of meat): Mix: ½ cup creamy peanut butter ¼ cup red curry paste together well. Skim one cup of coconut cream from: 2 cups coconut milk Heat the coconut cream in a wok until the oil surfaces. Then add the peanut butter-curry paste mixture and stir to mix well. Add the remaining coconut milk and reduce the heat. Continue to stir regularly. Season to taste with: ¼ cup sugar ¼ cup tamarind juice When the sauce has thickened, pour into a serving bowl.

(from “The Elegant Taste of Thailand”)

Sauteed Vegetable Medley Wash and cut (into long thin strips) the following vegetables: 1 red pepper

2 peeled carrots 1 zucchini 1 red onion

Saute the vegetables in: a little less than ¼ cup olive oil

a little less than ¼ cup balsamic vinegar dash salt sash pepper

until tender crisp.

(UPEI Dalton Hall Catering 2003)

Scalloped Potatoes

(serves 10) Preheat oven at 375 degrees. Arrange in a greased pan in alternate layers: 8 cups thinly sliced potatoes 1 cup (or less) thinly sliced onions Mix: 2 10 oz. cans soup (cream of mushroom, celery or chicken) 1¼ cups milk 1¼ tsp. salt pepper to taste Pour over top. Bake for 2 hours (or less). If brown top desired, uncover for last 30 minutes of baking.

(from Gord’s box)

Seared Salmon on Herbed Mashed Peas

(serves 4) In a non-stick skillet, heat at medium heat: 1 tsp. butter Add:

1 cup leek – thinly sliced Cook 5 minutes or until tender, stirring occasionally. Add:

¼ cup water 10 ounces green peas – thawed

Cook another 5 minutes or until peas are tender. Place the pea mixture in a food processor. Add:

1 tbsp fresh basil, chopped 2 tbsp lemon juice – fresh squeezed 2 tsp fresh tarragon – chopped

Process until smooth, adding more water if necessary. Stir in: ¼ tsp salt ¼ tsp pepper

Keep warm. Sprinkle:

¼ tsp salt ¼ tsp pepper

onto: 4 medium (6 ounce) salmon fillets Heat a nonstick skillet over medium-high heat. Coat pan with: cooking spray Add salmon, skin-side down, and cook for 6 minutes or until golden. Turn, and cook for 8 minutes or until fish flakes easily. Serve salmon on top of the warm mashed peas.

(from BigOven.com)

Seared Salmon with Avocado

(serves 4) Make the avocado topping by mixing together the following: 2 large avocados, diced

4 Tbsp. olive oil 1 shallot (or a little less), chopped 1 tsp. Dijon mustard

Season: 4 (4 ounce) salmon fillets, skin on with:

pinch of salt more generous amount of pepper

Heat:

2-3 Tbsp oil Sear the salmon, until cooked – usually 4-5 minutes per side, if the salmon is 1 inch thick. Serve salmon with rice, with the avocado mixture on top.

(mine)

Sesame Asparagus

(serves 4) Lightly toast: 2 Tbsp. sesame seeds so that they darken somewhat. Set aside. Fill a large saucepan with ½ inch of water and bring to a boil. Cook: 1 bunch fresh asparagus, trimmed Cook until tender-crisp, about 5 minutes. Drain, then rinse with cold water. Return pan to the stove over medium heat. Pour in: 1 Tbsp. olive oil and swirl around pan. Shake excess water off of the asparagus. Briefly heat: the asparagus the sesame seeds salt, to taste Toss in the oil until it’s reheated.

(from Allrecipes.com, submitted by someone whose moniker is ZOPOOH)

Sesame Chicken

(serves 4) Remove skin from: 4 chicken legs (If desired, cut at joint into thighs and drumsticks.) Arrange on greased baking sheet. Combine: ¼ cup oyster sauce 4 tsp. liquid honey 2 tsp. Dijon mustard ½ tsp. sesame oil pinch pepper Brush over chicken. Sprinkle with: 2 tbsp. sesame seeds Bake in 375o F oven for 40 minutes or until juices run clear when chicken is pierced. Serve, sprinkled with: 1 green onion, chopped


Sloppy Joes Fry: 1 lb. ground beef 1 small onion – chopped until it loses its colour. Blend in: 2 tbsp. flour Add:

1 cup water 1 tsp. salt ¼ tsp. pepper ¼ tsp. chili powder ½ tsp. Worcestershire sauce 1 tin tomato soup a squirt of mustard Simmer approximately 30 minutes, stirring occasionally. Serve on buns.

(from Gord’s box)

Sour Cream Chicken In some olive oil, brown: 4 chicken breasts, cut into pieces In a bowl, mix the following sauce ingredients 12 ounces sour cream

¼ cup grated parmesan cheese 1/3 cup white wine ¼ cup chicken broth 2 cloves garlic, minced pinch of salt dash lemon pepper

Combine into a pan the chicken and the sauce. Add: ½ lb. mushrooms ½ red pepper (or less), chopped in small pieces (optional) Cook for about 20 minutes. Add enough corn starch to thicken the sauce a bit. Serve on pasta or rice.

(from the web)

Spaghetti with Chipotle Peanut Butter Sauce, Carrots and String Beans

In a wok, heat: some oil Sauté: 2 large carrots, cut in thin slices 1 onion, halved and sliced to make half circles When the onions are semi-translucent, add: ½ lb. string beans (cut about 1 inch long, tips removed) ½ lb. broccoli (cut in pieces) While the vegetables are cooking, cook: ½ lb. spaghetti Also, puree the following sauce ingredients in a blender: 1 cup water

4 cloves of garlic 1 chipotle pepper 2 tbsp ground ginger, or the equivalent gingerroot 1/3 cup peanut butter 2 Tbsp. soy sauce ½ tbsp. corn starch

When the vegetables are done, add the sauce from the blender. Cook until the sauce thickens. Then stir in the spaghetti.

(from the web)

Spanish Rice

(serves 2-3) Fry: 5-6 slices bacon – cut into chunks Add: 1 chopped onion ½ green pepper – chopped When done, add: 1 tin stewed tomatoes1 1½ cups rice (uncooked) – or slightly less Simmer approximately ½ hour until rice is done.

(from Gord’s box)

1 When doubling the recipe, add juice, tomato soup or water rather than another tin of tomatoes.

Spicy Chicken with Basil Prior to cooking prepare: Basil: ¾ cup fresh basil, coarsely cut Chili peppers: 2 Thai chili peppers, chopped Chicken: 1 lb chicken breast, cut in strips that are 1 inch by 1¼ inches Fish sauce mixture: 3 tbsp fish sauce

2 tbsp water 2 tbsp sugar

Garlic: 2 tbsp garlic, chopped In a wok, heat (at high heat) 3 tbsp oil Add garlic and stir until golden brown (about 10 seconds). Add the chili and ½ cup of the basil, and stir-fry until it wilts (about 1 minute). Add chicken, and stir-fry about 3 minutes. Add fish sauce mixture, and stir-fry until it bubbles and thickens slightly (about 2 minutes). Add remaining ¼ cup basil and stir-fry until it wilts (about 5 seconds). Serve with rice.

(from cooks.com)

Spinach and Strawberry Salad In a large bowl, toss together: 1 bunch of spinach, rinsed and torn into bite-size pieces

2 cups sliced strawberries In a separate bowl, whisk together: ¼ cup vegetable oil 1/8 cup white wine vinegar a little less than ¼ cup white sugar 1/8 tsp paprika

1 tbsp sesame seeds ½ tbsp poppy seeds

Pour over spinach and strawberries and toss to coat.

(from the web, by someone named Jerry Lynne)

Spinach, Raspberry and Pecan Salad In a bowl, whisk together: ½ cup olive oil 1/6 cup white wine vinegar a little less than ¼ cup white sugar ½ tsp dry mustard In a large bowl, place: 1 bunch of baby spinach

raspberries pecans, halved

Pour the dressing over the spinach and toss.

(mine)

Stewed Cinnamon-Scented Lamb Curry (Indian)

(serves 6)

Heat in a large heavy stock-pot: 4-5 tbsp ghee (or canola oil) Add: 1 tbsp cumin seeds Allow to sizzle for 45 seconds. Then add: 2 large onions, chopped Sauté until the onions are golden-brown (about 8-10 minutes). Add: 7 large cloves garlic, chopped Sauté until the garlic browns (about 2-3 minutes). Stir in: 1 tbsp chopped ginger After 1 minute, add: 2 tbsp ground cumin

2 tsp ground coriander 1 tsp turmeric 10 cloves 1 cinnamon stick 1 tsp ground cayenne pepper 2 tbsp salt

Cook on medium heat, stirring regularly, for 5-10 minutes or until ghee separates from the spices. Add more ghee if necessary. Add: 5 ripe tomatoes, chopped (about 1½ lbs) Cook for 3-4 minutes, until ghee separates again and glistens. Stir in: 1 cup plain yogurt, stirred and cook another 1-2 minutes. Add: 1 cup water Bring to a boil, then remove from heat. In a separate large, heavy frying pan, heat (at medium-high): ¼ cup canola oil Add: 2 lbs leg of lamb (fat trimmed) cut into 1½ inch cubes Heat surface areas of the lamb until you see thin lines of blood on the meat. Remove the lamb from the heat and add it to the stew. At medium-low heat, cook covered, stirring occasionally, for 2 hours. Add more water if necessary. Stir in: ½ cup chopped cilantro

(from “Vij’s” cookbook)

Süsse Tomatensuppe (Sweet Tomato Soup)

(serves 4)

Boil: 4 cups water 2 beef bouillon cubes When bouillon is dissolved, add: ½ cup uncooked rice Boil until rice is almost done, about 15 minutes. Add: 3 cups canned or fresh whole tomatoes, peeled Cook until tomatoes are heated through, stirring carefully so tomatoes remain whole. Add: 4 tsp. sugar or honey sweet cream (optional) Garnish with parsley sprigs. Serve with fresh, crisp French bread.


Thai Cucumber Salad

(serves 4) In small saucepan combine: ½ cup sugar ½ cup rice wine vinegar ¼ cup water 1 tbsp garlic chili pepper sauce 1 tsp salt Cook and stir on medium heat until the sugar dissolves. In a dish to be used for marinating, mix together: 1 English cucumber, unpeeled and sliced thinly

¼ cup diced red onion Pour the vinegar mixture over it and let it marinate for 30 minutes. Just before serving, sprinkle with: 3 tbsp chopped cilantro or mint

3 tbsp chopped roasted peanuts

( from atasteofthai.com)

Thai Green Curry with Salmon

(serves 4) In large skillet, bring to a gentle boil half of: 1 can (14 oz./398 ml) unsweetened coconut milk, stirred Add: ¼ cup minced shallots or mild onion 1 tsp. minced fresh ginger 1 tsp. minced fresh garlic Cook, stirring for 2 minutes. Add: 2 tsp. Thai green curry paste (or to taste) Cook, stirring, until it dissolves. Add: remaining coconut milk 2 tbsp. fish sauce 2 kaffir lime leaves, torn Boil gently for about 3 minutes or until thickened a little. Add: 1 lb. fresh salmon fillet, cubed Simmer for 2 minutes. Add: 6 oz. zucchini, sliced

or 4 oz. small snow peas, cut in half on the diagonal Simmer for about 3 minutes longer or until salmon is cooked through. Stir in: 2 tbsp. chopped fresh coriander 2 tbsp. chopped basil Serve over rice.

(adapted from Granville Island recipe card)

Tofu and Green Beans in Red Curry Paste

(serves 4-6) In a wok, heat one-third of: 2 cups coconut milk until it begins to separate and an oily sheen appears. Add: 1 Tbsp (or a little more) red curry paste 3 Tbsp. light soy sauce 2 tsp. sugar Mix well. Add: 8 oz. button mushrooms, quartered Cook for a minute and a half. Stir in: remaining coconut milk Bring back to a boil. Add: 6 oz. tofu, cut into small cubes

4 oz. green beans Simmer gently for about 5 minutes. Then turn up the heat for a bit to boil off some of the moisture. Add: 4 kaffir lime leaves, torn 3-4 red chillies, chopped Garnish with: coriander leaves (to garnish)

(from Buddhist Peace Recipes Cookbook, Pushpesh Pant))

Tom Kha Kai

(Coconut Milk Chicken Soup)

(serves 4) Combine in a pot: 3½ cups coconut milk 1 cup water Bring to a boil over medium heat. Reduce the heat. Then add: 1 oz. galangal, sliced 1 stalk lemon grass, cut into 1 inch lengths 4-5 kaffir lime leaves, torn Cook a few more minutes, stirring occasionally. Add: 1 lb. boneless chicken meat, diced 1 tsp salt 3 tsp sugar 3 tbsp fish sauce 1/3 cup lime juice Cook until the chicken is done. Add: ½ lb. mushrooms, halved 2-3 fresh chillies, chopped 2 tbsp chopped coriander greens Remove from heat. Add: 1 tbsp Thai roasted chilli sauce


Tom Yam Kai

(Sour and Spicy Chicken Soup)

(serves 4) Combine in a pot: 3 cups chicken stock 1 lemon grass stem, cut into 1 inch lengths 2-3 kaffir lime leaves, torn Bring to a boil over medium heat. Add: 1 lb. boneless chicken meat, diced 3 tbsp fish sauce 4 tbsp lime juice ½ tsp. sugar Cook slowly and uncovered for 10 minutes. Do not stir. Add: 6 cherry tomatoes ½ lb. straw mushrooms, halved 5-6 hot chilies, just broken with pestle (or just cut into pieces) Cook for 5 more minutes. Remove from heat.


Tom Yam Kung (Sour and Spicy Prawn Soup)

(serves 4)

Shell and devein: 6 large prawns (or an equivalent amount of shrimp) Wash them. Heat until it boils: 3 cups chicken stock Add: 1 lemon grass stem, cut into short sections 5 slices galangal (ginger probably works too)

the prawns (or shrimp) 4 tbsp lime juice 5-6 hot chilies, broken with pestle (or cut into pieces) 3 tbsp fish sauce After a 5 minutes or so, add: 2-3 kaffir lime leaves, torn 2 coriander plants, chopped coarsely ½ lb mushrooms, halved Cook for 3-5 more minutes. Remove from heat.

(adapted from “The Elegant Taste of Thailand” cookbook)

Tuna Salad with Fresh Dill

Mix together: 1 can tuna

¼ cup chopped celery ¼ cup fresh dill weed 2 Tbsp. chopped fresh parsley 2 Tbsp. thinly sliced green onion 2 Tbsp. mayonnaise 2 Tbsp. plain yogurt ½ tsp. Dijon mustard

(from web)

Turmeric New Potatoes

(serves 6-8) Wash and scrub: 2 lbs new potatoes Without peeling the potatoes, cut them into ¼ inch (or slightly thinner) slices. Heat in a heavy frying pan:

¼ cup canola oil Sauté:

1 large onion, chopped for about 5 minutes, or until golden. Add:

1 tsp. turmeric 1 Tbsp. salt ½ tsp. ground cayenne pepper

Stir well and cook for about 5 minute. Add: potatoes

¼ cup water Bring to a light boil. Gently stir the potatoes. Reduce the heat to low, cover and cook for about 10 minutes. If the potatoes are sticking or burning, add another ¼ cup water. Gently stir the potatoes again. Cover and cook another 5 minutes, or until potatoes are cooked. Gently stir in:

5 oz baby spinach [optional] Cook for 1 minute.


Vegetable Chowder

(serves about 6) Melt in soup-pot:

¼ cup margarine Add and sauté: 1 cup chopped celery 1 cup chopped onions 1 clove minced garlic Add: 10 oz. can consommé

2 cups corn 3 cups chopped potatoes 16 oz. can tomatoes 2 cups sliced carrots ½ tsp. celery seeds 1 bay leaf

Simmer, covered, for 30 minutes. Add: ¼ to ½ cup milk Can add pepper sauce to add a little more spice.

(from Aunt Marie’s “Prairie Pride” cookbook)

Vij Family’s Chicken Curry

(serves 6) In a large pot or wok, heat:

½ cup canola oil After one minute, add: 2 large onions, chopped 3-inch stick of cinnamon Sauté for 5 to 8 minutes, until the onions are golden. Add: 3 Tbsp. minced garlic Sauté for another 4 minutes. Add: 2 large tomatoes, chopped

2 Tbsp. chopped ginger 1 Tbsp. salt ½ tsp. ground black pepper 1 tsp. turmeric 1 Tbsp. ground cumin 1 Tbsp. ground coriander 1 Tbsp. garam masala ½ tsp. cayenne pepper

Cook for 5 minutes. Add: 3 lbs chicken thighs (bone in), skin removed, then washed

Stir well. Cook chicken thighs for 10 minutes until the chicken looks cooked on the outside. Add: 1 cup sour cream 2 cups water Stir well. Increase the heat to medium-high. When the curry starts to boil, reduce the heat to medium, cover and cook for 15 minutes, stirring 2 or 3 times, until the chicken is completely cooked. If the inside is still a little pink, cook for another 5 minutes. Discard the cinnamon stick. Cool the curry for a half hour. Transfer the cooled chicken to a cookie sheet. Wearing latex gloves, peel the chicken meat off of the bones, and discard the bones. Stir the chicken meat back into the curry. Just before serving, heat the curry on medium heat until it starts to boil lightly. Stir in Cook chicken thighs for 10 minutes until the chicken looks cooked on the outside. Add: ½ cup chopped cilantro


Wareneki Get a big pot of water boiling. Mix to a smooth dough: 2 cups sour cream 1 tsp. salt 4 cups flour 2 egg whites Roll out fairly thin and cut into rounds. Mix the following filling ingredients well: 2 cups cottage cheese dash of pepper 1 tsp. salt 1 egg yolk 2 tbsp. sweet cream Put some on some rounds and use other rounds to cover. Pinch the edges and drop into the pot of rapidly boiling water and boil for 5 minutes. For gravy, melt: 2-3 tbsp. butter in a frying pan. Allow to cook until slightly browned. Add: 1 cup of sweet or sour cream and bring to a boil. Serve wareneki and the gravy.

(from the “Mennonite Treasury” cookbook)

Wild Rice Casserole

(serves 4 as main dish; 6 as side dish) Cook until nearly tender, using package directions: 1 cup wild rice ¼ tsp. salt

3 cups water Drain any remaining water. Melt in a frypan:

¼ cup margarine Add and sauté for 5 minutes: ½ lb. mushrooms, sliced

½ cup onion, chopped Toss rice with: 1 cup cheddar cheese, grated

2 cups chopped tomatoes 1 tsp. salt dash pepper Sautéed ingredients

Place in buttered 2 litre casserole. Cover and bake 1 hour at 350 degrees. If mixture appears too moist, uncover last 10 minutes.


Zucchini Soup (German)

(serves 4-6)

Melt in saucepan:

¼ cup butter Add and sauté: 2 onions, chopped 2-3 cloves garlic, chopped Add: 2¼ cups zucchini, shredded 2 cups chicken stock (or vegetable stock) Simmer 12 minutes. Add: ¼ tsp. salt ¼ tsp. basil dash of pepper Add: ½ cup white wine Place soup in blender and puree until creamy. Add: ½ cup (125 ml) yogurt

(modified from “Extending the Table” cookbook)

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