Rock Cook Book vol.1 by Tammy Kim

the ROCK cookbook VOLUME 1

Mark 10:13-14 And they were bringing children to Him so that He might touch them; but the disciples rebuked them. But when Jesus saw this, He was indignant and said to them, â&#x20AC;&#x153;Permit the children to come to Me; do not hinder them; for the kingdom of God belongs to such as these.

for our childrenâ&#x20AC;Ś

...the playground

Thank You, from the children at the Rock!

Genesis 1:29-30 And God said, â&#x20AC;&#x153;See, I have given you every herb that yields seed which is on the face of all the earth, and every tree whose fruit yields seed; to you it shall be for food. Also, to every beast of the earth, to every bird of the air, and to everything that creeps on the earth, in which there is life, I have given every green herb for foodâ&#x20AC;?; and it was so.

the ROCK cookbook VOLUME 1

Blessed Breakfasts

Dips & Salsa

B e l g i a n W a f fles, Buttermilk Waffles, Eggs Benedict, Eggs Florentine, Sweet Milk Pancakes, Spinach Omelet

A r t i c h o k e D i p, Crab Dip 1, Crab Dip 2, Mango Salsa, Salsa with Corn, Tomatoes, & Avocado, Spinach Dip, S w a m p D i p , Thai Dipping Sauce

Splendid Soups

Salads Galore

Vegetable Side Dishes

Mouth-Watering Meats

Popular Poultry

Savoury Seafood

Pasta, Please!

Nice Rice

C o c o n u t R i c e, Golden Pilaf Rice, Jamaican Rice & Peas, Shrimp Fried Rice, Stuffed Peppers

Divine Desserts

Index

C h i c k e n & C orn Chowder, Golden Harvest Soup, Hot & Sour Soup, Summer Gazpacho

A r u g u l a & P ear Salad, Broccoli Salad, Caesar Salad, Chick-Pea Salad, Chicken Salad with Cranberries and A l m o n d s , C h inese Chicken Salad, Crab & Cucumber Salad, Dijon Mustard Salad, Egg & Spinach Salad, F u m i S a l a d , Strawberry-Spinach Salad, Thai Cucumb er Salad

A s p a r a g u s - GruyĂ¨re Tart, Mixed Vegetables with Honey Glaze, Potato Salad, Potatoes Lyonnaise, T h a i C o l d S pring Rolls

Herb-Crusted Flank Steak, Honey-Garlic Pork Roast, Jamaican Beef Patties, Meat Dumplings (Korean mandu), Meatloaf, Sweet & Sour Meatballs, Tangy Beer-Braised Pot Roast

C h i c k e n B r e ast Burgers, Chicken Fajitas, Chicken Satay with Peanut Sauce, Honey Chicken, Jerk Chicken, M i s o Y a k i t o ri Skewers, Turkey with Stuffing

Crispy Spring Rolls with Shrimp, Mussels in White Wine Sauce, Salmon with Dill & Caper Dressing, Salmon Teriyaki, Shrimp & Crab Cakes, Skewered Sesame Shrimp, Wasabi-Lime Halibut Brochettes

S i m p l e T o m ato Sauce with Pasta, Spicy Buckwheat Noodles, Spicy Sausage Rigatoni, Spinach Ricotta Rotini, T h a i P a r t y Noodles, Tuna Pasta Salad

A p p l e C h e e s ecake, Best Banana Bread, Lemon-Curr ant Cookies, Mandarin Cream Delight, Shortbread C o o k i e s , S t r awberry-Cloud Cheesecake

table of contents

6 Belgian Waffles Buttermilk Waffles 7 Eggs Benedict Eggs Florentine 8 Spinach Omelet Sweet Milk Pancakes

blessed breakfasts

belgian waffles

buttermilk waffles

SERVES 8  PREP TIME: APPRO X. 15 MI NUT ES  CO OKING TI ME: APPROX.

SERVES 8  PREP TIME: 10-15 MINUTES  COO KING TIME : 30- 45 MINUTES

30-45 MINUTES TOT AL  STORAG E I NFO: S UIT ABL E FOR FRE E ZI NG.

TOTAL  STOR AGE INF O: S UITABLE F OR FREE ZI NG.

2 eggs, se parated 1 1 ⁄ 2 cu p m i l k 1⁄2 cup vege tab le oil 1 3 ⁄ 4 cu p f l o u r 1 Tb sp. baki ng po wd er 1 Tb sp. suga r 1 tsp. salt 1 Tb sp. vanilla

1 Lightl y brush grids with oil and p reheat waffle iron. 2 In a small bo wl beat egg whites until stiff bu t no t dry; set a side. 3 In a large bo wl beat egg yolks u ntil thick and lemon col or. Co ntinue beating, adding milk and oil. Add dry ingredien ts and beat u ntil smo oth. Fold in beaten egg whites along wit h vanilla. Co ok about 3 t o 31⁄2 minutes or u ntil waffle iron stop s steaming.

2 cup s f lour 1 /2 cu p p a ck e d l i g h t b ro w n suga r 1 tsp. b aking sod a 1 tsp. b aking p o wde r 3 e g g s , s e p a r a t e d , ro o m t e m p . 2 c u p s b u t t e rm i l k , r o o m t e m p . 1 /2 cu p b u t t e r (1 s t i ck ) 1 vanilla bea n, split and

1 In a large b owl, sift together fl our, s ugar, baking soda, baking powde r, cinnamon, an d salt. 2 In anot her bo wl, w hisk together egg yolks, buttermilk, butte r, and vanilla bean scrapings. P our into dry mixt ure; Combine. 3 In medium bowl, beat egg whites until stiff bu t no t dry; fold white s int o batte r.

s c ra p e d ( o p t i o n a l ) 4 Ladle 1/3 cup o nto each section of t he waffle i ron.

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

B es t to freeze leftovers , and p op into toas ter oven or toas ter right from the freezer.

Ble ss ed Bre a kf asts

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eggs benedict

eggs florentine

SERVES 4  PREP TIME: 10 MINUTES  COO KI NG TIM E: 15-20 MINUT ES 

SERVES 4  PREP TIME: 10 MINUTES  COO KI NG TIM E: 5-10 MINUT ES 

STORAGE INFO : 1-2 DAYS IN FRI DGE, IF STORE D S EPAR ATELY .

4 eggs 8 s l i ce s ca n a d i a n - s t yl e b a co n 2 eng lish m uff ins, split a nd toa ste d H o l l a n d a i s e Sa u ce : 1 /2 m a rg a ri n e o r b u t t e r, ro o m t e m p e ra t u re , c u t i n t o cu b e s 3 b e a t e n e g g yo l k s 1 Tb sp. wa te r 1 T b s p . l e m o n j u i ce dash salt dash whi te pep per

This is a c las sic vers ion of E ggs B enedic t with Hollandais e s auc e .

1 Lightl y brown the ba con over medium heat for 3 minutes o n each side. 2 Lightl y grease a medium saucepan or skillet. Add water t o half-fill the pan; bring to boiling. Reduce heat to simmering. 3 Break one egg in to a small dish. Carefull y slide egg into simmering wate r. Repeat wit h remaining eggs, allowing each egg an equal amount of space. Simmer eggs, uncovered, fo r abo ut 5 minutes, or until yolks are just set. 4 Meanwhile, In t he top of a double boiler, add the margarine or but ter, egg yolks, wate r, lemon jui ce, salt and pepper. Place over boiling wate r and co ok, stirring rapidl y, until sauce begins to thicke n (1-2 mins). Qui ckly remove from heat. 5 Top each E nglish muffi n half with 2 slices of ba con and an egg; spoo n t he sau ce over egg. Serve immediately.

4 medium eggs 1 /2 o f a 1 0 o z . p k g . f r o z e n s p i n a ch , c o o k e d a n d d ra i n e d 4 s l i ce s t o m a t o 2 eng lish m uff ins, split a nd toasted Sa u ce : 1 /2 cu p n o n f a t m a y o n n a i s e 1 /4 cu p s k i m m i l k 1 t s p . l e m o n j u i ce 1 t s p . d i j o n - s t y l e m u s t a rd 1 /4 t s p . d ri e d d i l l w e e d 1 /4 t s p . p a p ri k a G a rn i s h : f re s h d i l l (o p t i o n a l ) This is an up dated vers ion of E ggs B enedict without t he bacon, and a lighter s auce.

1 Fill a large skillet half-full of water. Bring to boili ng; reduce heat to simmering. 2 Break one egg in to a small dish or cup; slide the egg into simmering wate r. Repeat wit h remaining eggs, keeping eggs separate. Simmer eggs. un covered, about 5 minu tes o r jus t u ntil yolks a re set. 3 Meanwhile fo r sa uce, in a small saucepan combi ne mayonnaise, milk, lemon juice, mustard, dill, and paprika. Whisk over medium-low heat u ntil heated through; do not boil. Remove from hea t. 4 Top one half m uffin wi th a slice of tomato. Add 1/4 of the spina ch; top wit h 1 Tbsp. of sau ce. T op with one poached egg and spoo n another 2 Tbsps. of the sauce ove r the egg. Garnis h with f resh dill. Serve immediately.

Blessed Bre akf asts | 7

spinach omelet

sweet milk pancakes

SERVES 2  PREP TIME: 10-15 MINUTES  COO KING TIME : 5 MINUT ES 

SERVES 5-6  PREP TIME: 5-10 MINUTES  COO KI NG TIM E: APPROX. 30

STORAGE INFO : 1-2 DAYS IN FRI DGE.

MINUT ES  STOR AGE I NFO: S UITABLE FOR FRE EZING .

6 e g g s (3 e g g s p e r o m e l e t ) 1 p k g . f r o z e n s p i n a ch , t h a w e d 1 smal l d iced to mato 1 /2 cu p s h re d d e d c h e e s e (a n y k i n d : c h e d d a r, m o z z a re l l a , others) f e t a c h e e s e , c ru m b l e d s a l t & p e p p e r (t o t a s t e )

1 In a small b owl , b eat 3 eggs wi th a da sh of salt and pep per to ta ste . 2 H e a t a l a r g e , n o n - s t i ck fr yi n g p a n , o r g re a s e d skille t ove r medium hea t. Add the eg gs by covering the b ottom of the pa n to cr e a t e a t h i n l a ye r. C o o k until se t, (ab out 1-2 m i n s . ) a n d f l i p t o co o k the o the r si de . 3 Qu i ck l y t o p t h e 3 - e g g o m e l e t w i t h a 1 /2 o f t h e ch e e s e , s p i n a c h a n d d i ce d toma to o n one half of the ci rc l e , a n d f o l d o v e r. 4 W h e n f o l d e d o v e r, t o p e a c h o m e l e t w i t h fe t a ch e e s e . R e p e a t t o c re a t e 4 s e r v i n g s . Se r ve w h i l e warm.

2 c u p s a l l - p u rp o s e f l o u r, s i f t e d 2 tsp. b aking p o wde r 1 tsp. salt 2 Tb sp. bro wn suga r 3 eggs 2 Tb sp. melted butte r 2 cup s milk

1 Si f t f l o u r, b a k i n g p ow d e r, s a l t , a n d b r o w n s u g a r t o g e t h e r. 2 Se p a r a t e e g g s a n d b e a t e g g w h i t e s u n t i l f l u f f y, s e t aside . 3 In anothe r b owl , beat e g g yo l k s , m e l t e d b u t t e r and milk. 4 M i x t o g e t h e r we t a n d dr y i n g re d i e n t s e x ce p t e g g whi te s.

5 Fold egg whi tes i nto b a t t e r. H e a t o n g re a s e d pan. (M A K E S A B O U T 1 5 PA N C A K E S)

(MAKES 2 X 3 EGG OM ELETS)

Ble ss ed Bre a kf asts

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10 Artichoke Dip Thai Dipping Sauce 11 Crab Dip 1 Crab Dip 2 12 Mango Salsa Salsa with Corn, Tomatoes, & Avocado 13 Spinach Dip Swamp Dip

dips & salsa

artichoke dip

thai dipping sauce

SERVES 4  PREP TIME: 5 MINS .  COOKING TIME : 30 MINS .  STORAG E

SERVES 8-12  PREP TIM E: 5 M INUTES  COO KI NG TIM E: APP ROX. 2-3

INFO: CA N BE PR EPAR E D A N D STORE D IN FR IDG E FOR UP TO 2 DAYS.

MINUT ES  STOR AGE I NFO: UP TO ON E W EE K I N FRI DG E.

1 c u p re d u ce d - f a t m a yo n n a i s e 1 c u p g ra t e d p a rm e s a n c h e e s e 1 j a r (1 1 o z . ) a rt i c h o k e s h e a rt s 1 - 2 cl o v e s o f g a r l i c

1 Heat oven to 350°F. 2 In a small bo wl, whisk together ma yon naise and parmesan cheese. 3 Finely ch op the garlic and arti chokes hearts. Mix all ingredient s together. 4 Spoon into a small oven-proof baking dish.

1 /2 cu p w a t e r 1 /4 cu p s u g a r 1 /2 cu p r i ce w i n e v i n e g a r 1 - 2 T b s p . f i s h s a u ce

1 In a small pot simmer the sugar and water until the sugar dissolves. Remove from hea t and stir in remaining i ngredients. Chill.

1 re d t h a i ch i l i , s e e d e d a n d chop ped 1 g re e n t h a i c h i l i , s e e d e d a n d chop ped

5 Bake 30 minutes, or until h ot and bubbl y. 6 Serve with cra ckers, French b read, or veggie sticks, if desi red.

N ote: tas tes bes t s erved warm. Health fac t: Artic hokes eas e heartburn.

The longer you ad d t he Thai c hilies to the s auce, the s p icier the s auce will be.

Dips & Sa lsa | 10

crab dip 1

crab dip 2

SERVES 4  PREP TIME: 5-10 MINUTES  STORAG E I NFO: CAN BE STORE D I N

SERVES 8  PREP TIME: 5-10 MINUTES  STORAG E I NFO: CAN BE STORE D I N

FRIDGE FOR A DAY B EFORE S ERVI NG

FRIDGE FOR U P TO 2 DA YS B EFORE SERV ING .

1 ca n c ra b m e a t ( cl o v e rl e a f i s b e s t ) 1 p k g . c re a m ch e e s e , s o f t e n e d 3 T b s p . m a yo n n a i s e

1 Mix all ingredien ts together. Serve with cracke rs, Fre nch bread, or veggie sti cks, if desired.

1 p a ck a g e o f i m i t a t i o n c ra b m e a t , chop ped 1 s m a l l ca n o f w a t e r c h e s t n u t s , chop ped

2 T b s p . l e m o n j u i ce

3 - 4 s t a l k s o f g re e n o n i o n s , d i ce d

1 /8 t s p . t a b a s co s a u ce

1 p i n t s m a l l c u r d co t t a g e

1 o n i o n , f i n e l y ch o p p e d (a m o u n t t o y o u r p re f e re n ce )

1 Mix all ingredien ts together. Serve with cracke rs, Fre nch bread, o r veggie sticks, if desired.

cheese mayonnaise to ta ste a nd t e x t u re (m a yb e 1 /2 cu p )

N ote: bes t s erved with B reton Mini garden vegetable c rac kers

Dips & Sa lsa | 11

mango salsa

salsa

with corn, cherry tomato, & avocado

SERVES 6-8  PREP TIME: 20-30 MINUTES  STORAG E I NFO: TASTES BEST IF

SERVES 4-6  PREP TIME: 20-30 MINUTES  STORAG E I NFO: TASTES BEST IF

SERVE D IMM EDIAT ELY. UP TO 2 DAYS I N FRI DG E.

1 /4 cu p f re s h l i m e j u i ce 1 s m a l l re d o n i o n

1 In a large bo wl, combine t he lime jui ce and the di ced red onio n.

(f i n e l y d i ce d ) 1 l a rg e ri p e m a n g o * (p e e l e d , p i t t e d , a n d co a r s e l y chop ped ) 1 s m a l l re d b e l l p e p p e r ( cu t i n t o t h i n s t r i p s ) 1 /4 cu p f re s h ci l a n t ro ** (coarsely chopped )

1 f re s h j a l a p e n o o r o t h e r s m a l l c h i l i p e p p e r (f i n e l y c h o p p e d ) s a l t & cra ck e d b l a ck

(h u s k e d , a n d s i l k re m o v e d ) 8 smal l cherry tom atoes, hal ved

2 Prepare t he mango, red pepper, cilan tro, garlic, orange juice, and chili pepper (o r jalapeno) and add to the bowl. 3 Stir togethe r well and season with the salt and cracked black peppercorns.

1 c l o v e g a rl i c, m i n ce d 1 /4 cu p f re s h o ra n g e j u i ce

2 e a r s s w e e t co rn *

1 s m a l l ri p e a v o ca d o (p e e l e d a n d co a r s e l y c h o p p e d ) 1 /4 cu p f re s h b a s i l ( co a rs e l y ch o p p e d ) 1 /2 s m a l l r e d o n i o n

(MAKES 3 CUPS)

2 Add all the othe r ingredients to t he bo wl. 3 Stir togethe r well and season with salt and pepper.

(f i n e l y d i ce d ) 2 T b s p . f re s h l i m e j u i ce , t o t a s t e 2 Tb sp. vege table o il

3 Serve immediately. This salsa will keep covered and refrige rated for one day.

1 Boil the corn in salted water fo r abo ut 1 min ute. Drain, and remove t he kernels. Place the kernels in a medium sized bo wl.

1 c l o v e g a rl i c, m i n ce d 1 - 3 f re s h j a l a p e n o p e p p e r s

3 Serve immediately. This salsa will keep covered and refrige rated for one day. (MAKES 2 CUPS)

(s e e d e d , a n d f i n e l y ch o p p e d ) salt & pep per to ta ste

p e p p e r co rn s t o t a s t e

Tas tes great with grilled fis h.

* You can us e canned corn ins tead.

* You c an s ubs titu te the mango with p ap aya, p ineapp le, p eac hes , or ap ric ots. ** You c an s u bs titute the c ilantro with bas il or p ars ley.

Dips & Sa lsa | 12

spinach dip

swamp dip

SERVES 10-12  PR EP TIM E: 5-10 MI NS. PL US 2 HO URS I N FRI DGE  STOR AGE

SERVES 6-8  PREP TIME: 5 MI NUTES  STOR AGE INFO : CAN BE PR EPAR ED I N

INFO: CA N BE PR EPAR E D A N D STORE D IN FR IDG E FOR UP TO 2 DAYS.

ADVA NCE A N D STORE D IN FR IDG E FOR A DAY.

1 p k g . (3 0 0 g ) f r o z e n s p i n a c h ( ch o p p e d , a n d t h a w e d ) 2 c u p s s o u r cre a m 1 c u p m a yo n n a i s e 1 p k g . K N OR R V e g e t a b l e o r Le e k s o u p m i x 1 ca n (2 8 0 g ) w a t e r ch e s t n u t s (d ra i n e d a n d c h o p p e d ) 3 g re e n o n i o n s , ch o p p e d 1 l a rg e r o u n d p u m p e r n i ck e l b re a d l o a f

1 Squeeze excess moisture f rom spi nach. In bowl, combine spinach, s our cream, mayonnaise, so up mix, water chest nuts and green onio ns. Stir until well combi ned.

1 c u p m a yo n n a i s e 1 c u p s o u r c re a m

1 Finely ch op (i n a fo od process or) spina ch, green onions and garli c.

3 - 5 g re e n o n i o n s * 3 - 5 cl o v e s o f g a r l i c *

2 Mix mayon naise wi th Leek soup mix.

1 p k g . f re s h s p i n a c h 1 p k g . K n o r r Le e k s o u p m i x

2 Scoop o ut la rge hollow through top of bread loaf; fill wit h dip mixture.

3 Mix all ingredien ts together. 4 Refrigerate. (MAKES 3 CUPS)

3 Cover a nd refrige rate at least 2 h ours to blend flavours. Se rve wit h bread cube s cut f rom centre and ass orted fresh vegetables. (MAKES 4 CUPS)

* You can ad d more than 3 of thes e ingredients if you want a s tronger tas ting dip . Note: tas tes bes t if the dip is p rep ared a few hours before ha nd an d refrigerated.

Dips & Sa lsa | 13

15 Chicken & Corn Chowder Summer Gazpacho 16 Golden Harvest Soup 17 Hot & Sour Soup

splendid soups

chicken & corn chowder

summer gazpacho

SERVES 4  PREP TIME: 5-10 MINUTES  COO KI NG TIM E: 20 MINUT ES TOTAL

SERVES 6  PREP TIME: APPRO X. 15 MI NUT ES  STOR AGE I NFO: UP TO 1

 STORAG E I NFO: 1-2 DAYS I N FRI DG E.

DA Y I N FRIG E. NOT S UITA BLE FOR FRE EZI NG

1 medi um bro wn o nio n, c h o p p e d c o a rs e l y 2 c l o v e s g a r l i c, cr u s h e d 4 2 0 g . ca n c o r n k e r n e l s , d ra i n e d 7 5 0 g . ca n s m a l l p o t a t o e s , d ra i n e d a n d q u a r t e r e d 4 c u p s (1 L ) c h i ck e n s t o ck 3 7 5 g . c h i ck e n t e n d e rl o i n s , c h o p p e d c o a rs e l y 1 5 0 g . f re s h e g g n o o d l e s 2 T b s p . l o w - f a t s o u r cr e a m

1 Heat oiled large pa n; cook onion and garli c, stirring un til oni on is translu cent. Add corn, potato, and sto ck. Bring to a boil; simmer, covered, about 10 mins.

4 cups romano tomatoes,

2 Blend or pro cess p otato mixture, in bat ches until smooth.

4 Tbsp. vinegar

3 Return po tato mixt ure to same pan, add chi cken and noodles; simmer, uncove red, about 10 mins. or u ntil chicke n is tender.

2 Tbsp. olive oil

4 Serve with sou r cream, topped wit h finel y sli ced fresh he rbs, if desired.

crou tons

chopped and peeled

1 Place all of the ing redients into a blen der excep t the cucumber and crout ons.

3 cloves garli c 1 green pepper, chopped 1 lemon juice salt & pepper (to taste ) 1/2 red onio n

2 Blend until the text ure of the soup is sm ooth or fairly smooth. Mix in t he cucumbers. 3 Sprinkle with crout ons a nd serve.

1/2 cup chi cken s tock or cold wate r 1 cup cu cumber, diced

Spl end id So ups | 15

golden harvest soup SERVES 6  PREP TIME: APPRO X. 20-30 MI NUTES  COO KI NG TIME: 20 MI NUT ES  STORAG E I NFO: UP TO 2 DAYS I N FRI G E. NOT SU ITABLE FOR FREE ZI NG

1/4 cup b utter 1 large onion, chopped

1 In a large, heavy pot, melt bu tter and cook onion and le eks until softened b ut not b ro wned. Sti r in potato carrots a nd sq uash; cook, stirring f or 2-3 minutes. Pour i n st ock, cover and simmer fo r abo ut 20 minutes o r u ntil vegetables a re tender.

2 leeks (w hite part onl y) chopped 1 large potato, peeled and diced

2 Puree in food p ro cessor (o r carefull y wi th ha nd blende r) un til very smoo th (soup can be p repared ahead at thi s poin t, covered and refrigerated. Re heat befo re co ntinui ng wi th this recipe).

1 cup carrots, t hinly sliced or diced

3 Stir in cream t o desired co nsisten cy. Stir in wine (if usi n g) and heat un til very h ot bu t do not boil. Season with salt an d pepper to ta ste.

2 cups squash, di ced in 1/2 inch (1 cm) cubes

4 Garnish with a sp rinkle of chives or green o nions, or a little grated carrot a nd so ur cream.

3 cups chi cken s tock 1 1/2 cup ligh t cream 1/4 cup d ry whi te wi ne (op tional) salt & pepper

Variation: P umpkin Soup Instead of carrots a nd squa sh, use 3 cups of di ced ra w p u mpkin or 1 cup of cooked and ca nned pumpkin pureé. Omit wi ne. Add pin ch of n utmeg and cayen ne pe pper.

Garnish: chives o r green oni ons, chopped carrot, grated sour cream

Spl end id So ups | 16

hot & sour soup SERVES 4  PREP TIME: APPRO X. 15 MI NUT ES  CO OK ING TI ME: 25 MI NUTES  STOR AGE INFO : UP TO 3 DAYS I N FRI DGE .

4 c u p ch i ck e n b r o t h

1 Soak mus hro oms un til sof t, and sli ce.

4 dried chinese m ushroom s

2 Heat sto ck to boil.

1 ca n b a m b o o s h o o t s , d ra i n e d 1 /2 l b . ch i c k e n b re a s t 1 /2 cu p s h ri m p 1 p a ck a g e t o f u (4 0 0 g . )

3 Add mushrooms, sh oots, and meat. Simmer on l ow fo r 3-4 minutes. 4 Add the t ofu, salt, pepper, so y sauce, and vinegar. Retu rn to a boil for 2 minutes. Po ur co rnsta rch and mix into so up t o sti r t o thi cken.

1 /2 t s p . w h i t e p e p p e r

5 Slowl y po ur i n egg, while swi rling so up gentl y.

1 /2 t s p . s a l t

6 Reduce to a simmer, and cook f or an additional 10-15 minutes.

1 /2 c u p s o y s a u ce 1 /2 c u p re d v i n e g a r 1 /4 cu p p e a s (o p t i o n a l ) 3 T b s p . c o r n s t a r ch , 3 1 /2 T b s p . w a t e r (m i x t h e t w o ) 1 egg, beaten

Spl end id So ups | 17

19 Arugula & Pear Salad Broccoli Salad 20 Caesar Salad Chick-Pea Salad 21 Chicken Salad with Cranberries & Almonds 22 Chinese Chicken Salad Crab & Cucumber Salad 23 Dijon Mustard Salad Egg & Spinach Salad 24 Fumi Salad Strawberry-Spinach Salad 25 Thai Cucumber Salad

salads galore

arugula & pear salad

broccoli salad

SERVES 4  PREP TIME: APPRO X. 10 MI NUT ES  STOR AGE I NFO:

SERVES 8  PREP TIME: APPRO X. 20 MI NUT ES  STOR AGE I NFO: 2-3 DAYS

DRESSI NG C AN B E PREP ARE D IN A DV A NCE AN D STOR ED I N F RIDGE .

IN FRI DG E.

b a b y a ru g u l a l e a v e s 1 p e a r, s l i ce d pine nuts, toa ste d f re s h p a rm e s a n c h e e s e , s h a v e d B a l s a m i c V i n e g a r Dre s s i n g : 3-4 Tb sp. balsami c v ine gar 2-3 Tb sp. brown suga r

1 Mix all the i ngredients for the dressi ng wi th a whisk in a measuring cup, except for the olive oil.

1 l a rg e b r o cc o l i b u n c h

2 Add the oil slo wly in a thin s tream and whisk until thicker.

1 c u p ch e d d a r ch e e s e , g r a t e d

3 Prepare t he salad ingredients Top wit h t he dressing and serve.

1 /2 cu p s u g a r

1 /2 l b . b a c o n 4 g re e n o n i o n s

1 Break up broccoli i nto small pieces. 2 Cook ba con and cut /shred /dice to preferred size.

1 c u p m a yo n n a i s e 2 Tb sp. white v ineg ar

3 Dice green o nions. 4 Combine t hese ingredients with cheese in bowl.

1 - 2 T b s p . w h i t e co o k i n g w i n e 5 In a separate bowl, mix last 3 ingredient s t hen pour i nto other bowl and mix.

1-2 Tb sp. oliv e oil 1 t s p . g a rl i c, m i n ce d dash of salt & black p eppe r

6 Let sit for 1-2 hours in fridge before se rving. (MAKES 2 1/2 CUPS)

Note: tas tes great cold, but c an als o be s erved war m as a s ide dis h.

Sa lads Ga lore | 19

caesar salad

chick-pea salad

SERVES 4  PREP TIME: APPRO X. 15-20 MI NUTES  STOR AGE INFO: MUST EAT

SERVES 6  PREP TIME: 20 MIN UTES PL US 1 HO UR TO M ARIN ATE I N FRI DG E 

RIGHT AW AY DUE T O RAW EG G.

STORAGE INFO : UP TO 2 DA YS I N FRI DGE .

1 l a rg e r o m a i n e l e t t u ce , ri n s e d a n d ch o p p e d D re s s i n g : 3 a n c h ov y fi l l e t s (o r p a s t e ) 1 c l o v e g a rl i c 1 /2 t s p . h o t m u s t a rd 5 d a s h e s w o r ce s t e rs h i r e s a u ce 2 Tb sp. bread crumbs 2 T b s p . l e m o n j u i ce 2 egg yolk s 3 T b s p . p a rm e s a n c h e e s e 1 /2 cu p o f o i l 1 c u p o f cr o u t o n s

1 In a bowl, p ut anchov y, garlic, mu stard, Worcestershire sauce and mash t horoughl y. Add bread crumbs. Mash vigorousl y u ntil a pasty text ure.

3 0 0 g . ca n c h i ck p e a s , d ra i n e d

2 Add lemon jui ce and egg yolks, beat.

2 Tb sp. coriander le aves,

3 Add 1Tbsp. Parmesan cheese.

1 T b s p . f re s h m i n t l e a v e s ,

4 Pour oil in slowl y, beating co ntinu ousl y.

1 t s p . g ra t e d l e m o n ri n d

5 Add bite size pieces of lettuce to bo wl.

1 /3 cu p o l i v e o i l

2 l a rg e t o m a t o e s , s e e d e d a n d ch o p p e d

1 Mix all ingredien ts in a bowl and chill for 1 hou r. 2 Serve.

1 s m a l l re d o n i o n , c h o p p e d 2 g re e n o n i o n s , f i n e l y c h o p p e d c h o p p e d f re s h (o p t i o n a l ) chop ped (optional) 1 /4 cu p l e m o n j u i ce

6 Add remaining cheese and toss. 7 Add crouto ns p rior to serving.

You can als o s ubs titute p ars ley for the herbs and a dd garlic .

Sa lads Ga lore | 20

chicken salad

with cranberries & almonds

SERVES 4  PREP TIME: 30 MINS.  CO OKI NG T IME: 20 MINS.  STORAG E I NFO: CH ICK EN CA N BE M ARI NAT ED A N D FRO ZE N I N ADV ANC E. UP TO 2 DAYS I N FRI DG E.

4 boneless, skinless, chi cken breasts

1 Marinate t he chicken breast in ab out 1 cup of t he dres sing for ab out 2 hou rs o r ove rnight in the fridge. 2

Heat oven to 350°F.

Kraft sun-dried tomato and oregan o dres sing, to taste Favorite mix of salad green s 1/2 cup cu cumbers, sli ced 1/2 cup cherry tomatoes, halved 1/2 spanish onion, sli ced

3 Dis card t he marinade, and bake the ma rinated chi cken breast in a foil-lined t ray i n t he oven f or ab out 20 minutes. Sli ce chicken in half to che ck done ness. (Jui ces should ru n clear and sho uld n o longe r be pink). Set aside t o cool with a tented piece of foil o n to p of the chi cken. 4 While t he chicken is cooking, in a large b owl, add t he s alad greens, cu cumbers, tomatoes, o nions, and cranberries. Set aside. 5 In a shallo w pan, t oast the almond s in a little bi t of b utt er.

1/2 cup d ried cranberries 1/4 cup slivered almonds, t oasted 1 Tbsp. of bu tter

6 Slice the chicke n and add to the salad, with the t oasted almonds, and s haved parmesan cheese. 7 Before serving, add some dressi ng to the mix. Toss. A nd enjo y!

parmesan cheese, shaved

* Yo u c an als o s er ve this s alad without the c hic ken , and ad d c or n niblets and avoc ado as an op tion. You c an als o c hange the p rop or tions ac c ording to your tas te.

Sa lads Ga lore | 21

chinese chicken salad

crab & cucumber salad

SERVES 4  PREP TIME: APPRO X. 20 MI NUT ES  STOR AGE I NFO: UP TO 2

SERVES 6  PREP TIME: 20 MINUTES  STORAG E I NFO: BEST I F EAT EN WITHI N

DA YS I N FRI DGE , IF STORE D WITHO UT DRESSI NG.

24 HOURS.

3 c h i ck e n b re a s t s , c o o k e d , c h i l l e d , & cu t i n t o c h u n k s

1 Assemble the chicke n, lettuce, and g reen onions in a la rge bo wl.

1 l e t t u ce h e a d , t h i n l y s l i c e d 3 - 6 g re e n o n i o n s , s l i ce d 1 p k g . s l i v e re d a l m o n d s 1 /2 p k g . s e s a m e s e e d s

4 Tb sp. white sug ar 4 Tb sp. vinega r 1 /2 cu p v e g e t a b l e o i l

1 Tb sp. sal t D re s s i n g : 3 T b s p . ri ce w i n e v i n e g a r

3 Over a low heat, combine t he dres sing ingredients. Le t cool. * 4 Pour the d ressing over the salad when ready to serve.

1 tsp. salt 1 /2 t s p . b l a ck p e p p e r

c ra b m e a t 1 l a rg e c u cu m b e r

2 Toast the almo nds and the sesame seeds lig htly. Add the n uts a nd t he cho w mein n oodles to the salad bo wl.

1 /2 - 3 /4 ca n c h o w - m e i n n o o d l e s D re s s i n g :

6 o z . f re s h , c a n n e d , o r f r o z e n

1 T b s p . m i r i n ( s w e e t ri ce w i n e ) 1 Tb sp. suga r 1 t s p . s o y s a u ce 1 tsp. salt G a rn i s h :

* To s ave time, you can jus t microwave the dres s ing ingredients until melted .

wakame seaweed, cut up

1 Crab: F or f resh crabmeat, pick it over and remove an y cartilage and bits of shell. Thaw f rozen crabmeat thoro ughly, s queeze dry and pick it over fo r an y bits of shell. Rinse can ned crabmeat well. 2 Cucumber: Peel t he cucumber and cut it in half lengthwa ys and scrape ou t the seeds. C ut it across into paper-thin sli ces. Sprinkle salt over the cu cumber, set aside for abo ut 5 min utes, and then gently knead in the salt until cucumbe r is limp. Rinse with cold water and aqueeze out an y exce ss water. 3 Dressi ng: Combine all of the dressi ng ing redients, stirring well to diss olve the salt and s ugar. *

D res s ing c an be p rep ared in advanc e and s tored in the frid ge for up to 2 days .

You can buy the waka me s eaweed dry, and s oak it in cold water until read y to s erve, or you can als o buy I t fres h and s alted in s mall bags at t he As ian groc ery market. B e s ure to rins e the s alt before s erving.

4 Toss togethe r the crab meat and cucumbe r, pour the dressi ng over it and mix thoro ughly. Garnis h wi th some fresh wakame seaweed.

Sa lads Ga lore | 22

dijon mustard salad

egg & spinach salad

SERVES 4  PREP TIME: APPRO X. 20 MI NUT ES  STOR AGE I NFO: DRESSIN G

S E R V E S 4  PREP T IME: 20 MINUTES  STORAG E I NFO: CAN BE PREP ARE D I N

CAN B E PREP ARE D I N A DV ANC E AN D STOR ED I N FRI DGE UP TO 1 WEE K.

ADVA NCE A N D STORE D IN FR IDG E FOR UP TO 2 DAYS.

ro m a i n e l e t t u c e , ch o p p e d g ra p e t o m a t o e s a v o ca d o , cu b e d cu c u m b e r, s l i ce d feta chee se

1 Mix all the i ngredients for the dressi ng wit h a whisk in a measu ring cup, except for the vegetable oil. 2 Add the oil slo wly in a thin s tream and whisk until t hicker.

Di j o n M u s t a rd D re s s i n g : 5 T b s p . a p p l e ci d e r v i n e g a r 1 1 /2 t s p . d i j o n m u s t a rd

1 2 o z . s p i n a ch (washed, stemmed and broken i n t o b i t e - s i z e d p i e ce s ) 6 h a rd b o i l e d e g g s ( cu t i n t o q u a r t e r s ) 1 /2 l b . f re s h m u s h ro o m s , s l i ce d 4 s l i ce s b a co n

3 Prepare t he salad ingredients, top wit h t he dressing, and serve.

1 Salad: Place spina ch in salad bowl. A rrange eggs, mushrooms and ba con on top. Add dre ssing and toss. 2 Dres sing: Combine all ingredients i n small bo wl. Beat well wit h wire whisk or fo rk.

( co o k e d a n d f i n e l y cr u m b l e d )

3-4 Tb sp. white suga r

Sw e e t a n d S o u r d re s s i n g :

1 - 2 T b s p . w h i t e co o k i n g w i n e

1 /2 cu p v e g e t a b l e o i l

1-2 Tb sp. wa ter

1 /4 cu p k e t ch u p

1 - 2 cl o v e s g a rl i c, m i n ce d

1 /4 cu p o n i o n s , m i n ce d

dash of salt & pe ppe r

2 Tb sp. white sug ar

1-2 Tb sp. vegetable oi l

2 T b s p . l e m o n j u i ce 1 1 /2 t s p . w o rc e s t e r s h i re s a u ce 1 /4 t s p . s a l t 1 /8 t s p . b l a ck p e p p e r

Sa lads Ga lore | 23

fumi salad

strawberry-spinach salad

S E R V E S 6  PR EP TIM E: 20 MI NUT ES  STOR AGE INF O: BEST IF E ATE N

S E R V E S 4  PREP T IME: APPRO X. 20 MI NUT ES  STOR AGE I NFO: DRESSI NG

WITHIN 24 HOURS.

CAN B E PREP ARE D I N A DV ANC E AN D STOR ED I N FRI DGE FOR UP TO 2 DAYS.

1 h e a d ca b b a g e 6 g re e n o n i o n s 1 p k g . ra m e n ( d r y n o o d l e s , b r o k e n u p , Sa p p o rr o I c h i b a n * ) optional 1 s m a l l p k g . s l i ce d a l m o n d s 1 /4 cu p s e s a m e s e e d s D re s s i n g : 4 Tb sp. white sug ar

1 Chop cabbage very thinly. Mi nce g reen o nions and lightly toas t almonds and sesame seeds i n a d ry frying pa n.

1 b u n ch s p i n a c h , t o rn i n t o b i t e

2 10-15 minutes before serving, mix togethe r the cabbage, noodles, almonds and sesame seeds.

D re s s i n g :

3 Mix the d ressing ingredients all togethe r and pou r over salad. T oss and serve.

1 /4 cu p re d w i n e v i n e g a r

s i z e p i e ce s

1 Toss spinach and strawbe rries i n a bo wl, shortl y befo re servi ng.

1 p i n t s t ra w b e r ri e s , s l i ce d 2 Combine d ressing ingredients i n a blende r. 1 /2 cu p s u g a r

3 Blend u ntil smoo th and slightl y t hickened.

1 /2 cu p v e g e t a b l e o i l 1 /4 t s p . w o rce s t e r s h i re s a u ce

4 Pour dressi ng over salad just befo re serving.

2 Tb sp. se same seed s

2-3 Tb sp. vegetable oi l

1 Tb sp. po pp y seed

6 T b s p . ri ce v i n e g a r

1 1 /2 t s p . o n i o n s , m i n ce d

1 tsp. salt

1 /4 t s p . p a p ri k a

1 t s p . b l a ck p e p p e r

* this is a bra nd na me, but you can us e any brand you li ke.

Sa lads Ga lore | 24

thai cucumber salad SERVES 6  PREP TIME: 15 MINUTES PL US 4 HO URS TO REFRI GERATE  CO OKI NG T IME: N/A  STORAGE INFO : BEST IF E ATEN W ITHI N 24 HOURS .

1 eng lish cucumb er

1 Cut cu cumber i n half le ngth wise. Cut into thin slices.

1 ⁄ 4 c u p f re s h c o r i a n d e r, c h o p p e d

2 In bowl, mix coriande r, lime juice, o nion, vinegar, s ugar and red pepper flakes, stirring t o diss olve sugar

1 ⁄ 4 c u p l i m e j u i ce 2 T b s p . re d o n i o n , m i n c e d 2 T b s p . ri ce v i n e g a r o r ci d e r v ineg ar

3 Add cu cumber and t oss. Cove r and refrigerate for 4 ho urs. 4 Line salad pla tes o r platte r wi th let tuce leaves (if using). Spoon cu cumber mixture i n centre and sprinkle wi th pean uts (if u sing).

1 tsp. suga r Op t i o n a l : 1 ⁄ 4 t s p . re d p e p p e r f l a k e s b o s t o n l e t t u ce l e a v e s p e a n u t s , ch o p p e d

Sa lads Ga lore | 25

27 Asparagus Gruyere Tart 28 Mixed Vegetables with Honey Glaze 29 Potato Salad Potatoes Lyonnaise 30 Thai Cold Spring Rolls

vegetable side dishes

asparagus gruyère tart S E R V E S 4  P R EP T I M E: 1 5 M I NUT ES  C O O KI NG T I M E: AP PR OX . 3 0 M I NUT ES

f l o u r, f o r w o rk s u rf a ce 1 s h e e t f ro z e n p u f f p a s t r y 2 c u p s g r u yè re ch e e s e * s h re d d e d (5 1 /2 o z . ) 1 1 /2 l b s . m e d i u m o r t h i ck a s p a ra g u s

 ST O R AG E I NF O 1 - 2 DAY S I N F R I DG E.

1 Preheat oven to 400°F. On a flo ured surfa ce, roll the puff pastry in to a 16-by-10-inch re ctangle. Trim uneven edges. Place the pa stry o n a baking sheet. With a sharp k nife, lightly sco re t he doug h 1 in ch from the edges to ma rk a rectangle. U sing a f ork, pierce t he dough inside t he markings at half-inch intervals. Bake un til golden, abo ut 15 minutes. 2 Remove the pa stry s hell from the ove n, and sp rinkle wi th cheese. T rim the b ottoms of t he asparag us spears to fit cro sswise inside t he ta rt s hell; arrange i n a si ngle layer over t he cheese, alternati ng ends and tips. Brus h wi th oil, a nd seaso n wi th salt and peppe r. Ba ke until spea rs are tender, abo ut 20-25 minutes.

1 Tb sp. oli ve oil salt & pep per

Score dough 1 inch. from the edges wit h a fo rk.

Sco re wi th a f ork i nside t he markings. Bake for 15 mins.

Sprinkle baked pastry wit h cheese. Place asparagus on top of the cheese.

Arrange aspa ragus cros swise i nside t he shell, alternating tips. Bake until tende r.

* E m mentaler or Fontina c hees e c an be s ubs titu ted for the Gru yère. Note: It is i mpor tan t to tha w th e pu ff pastr y acc or ding to t he package ins truc tio ns. Note: Scori ng t he dou gh wi th a kni fe e nsur es t ha t t he edges will r ise ev enl y; pricki ng t he ce ntre o f t he pastr y wi th a fork keeps it fro m puf fin g up too high as it ba kes.

Vegetab le Side Dishes | 27

mixed vegetables with honey glaze S E R V E S 4  P R EP T I M E: AP P R O X . 1 0 M I NUT ES  C O O KI NG T I M E: 1 5 M I NUT ES  S T O R A G E I N F O : R E F R I G E R A T E L E F T O V E R S F O R 2 D A Y S . F R E E Z I N G S U I T A B L E .

4 0 0 g . b a b y ca r ro t s

1 Boil, steam or mi cro wave ca rro t, peas and co rn, separat ely, until j ust tender; drai n

200g. sug ar snap pea s 1 2 0 g . c o r n s p e a rs , h a l v e d

2 Melt margarine in la rge pan; add carrot, peas, co rn, o ra nge juice a nd h oney. Sti r un til vegetables are hot and glaze is s yrup y.

1 T b s p . l o w - f a t m a rg a ri n e

3 Garnish with salt a nd fres h crack black peppe r.

1 /4 cu p (6 0 m L) o ra n g e j u i ce 1 Tb sp. hone y salt & pep per to ta ste

Vegetab le Side Dishes | 28

potato salad

potatoes lyonnaise

SERVES 12  PREP TIM E: 20 MI NUTES  COOKING TIME : 25-30 MINUT ES 

S E R V E S 6 - 8  P R EP T I M E: AP P R O X . 2 0 M I NUT ES  C O O KI NG T I ME: 1 - 1 1 /2 H O UR S

STORAGE INFO : 2-3 DAYS IN FRI DGE.

 STORAGE INFO : REFRIG ERAT E LEFTO VERS FOR 2-3 DAYS.

6 medi um po tatoes 1 c u p ce l e ry , s l i ce d

1 Cook po tatoes i n covered sa ucepan until tender, about 25-30 min.

1 /2 cu p o n i o n , ch o p p e d 1 /3 cu p s w e e t p i ck l e , ch o p p e d 1 1 /2 c u p m a yo n n a i s e 1 tsp. white suga r 1 t s p . ce l e r y s e e d 2 tsp. vi nega r

2 h a rd b o i l e d e g g s a p p l e s , ch o p p e d (o p t i o n a l )

g re a s i n g 1 l a rg e o n i o n

2 Peel and cube pota toes. Transfer to large bo wl. Add celery, onion, sweet pickle. 3 Combine mayonnaise, sugar, celery seed, vinegar, mustard and salt.

2 t s p . p re p a re d m u s t a rd 1 1 /2 t s p . s a l t

6 T b s p . b u t t e r, p l u s e x t ra f o r

2 l b s . l a rg e b a k i n g p o t a t o e s , t h i ck l y s l i ce d s a l t & b l a ck p e p p e r ch e d d a r c h e e s e (o p t i o n a l ) G a rn i s h :

4 Add mayon naise mixtu re to potat oes. T oss ligh tly to coat po tato mixtu re. 5 Carefully fold i n chopped eggs. Cover and chill fo r 2 h ours.

f re s h p a rs l e y, c h o p p e d

1 Lightl y bu tter a gratin dish. 2 Melt the butte r in a skillet or small po t. Add t he oni on and co ok gentl y fo r 3-5 minutes u ntil t he oni ons a re softened, not bro wned. 3 Laye r the potatoe s wi th onion/butte r mix in g ratin dish seaso ning each laye r with sal t and pepper and finishing with a neat la yer of potatoes. 4 Pour any butte r left i n the skillet over t he pota toes. 5 Sprinkle wit h cheddar cheese o n top after la yering potatoes. 6 Bake in 375°F oven fo r 1 to 1-1/2 hours u ntil t he potatoes a re tende r and cooked t hro ugh. 7 Garnish with parsle y.

Vegetab le Side Dishes | 29

thai cold spring rolls SERVES 4 ď&#x20AC;ź PREP TIME: 20 MIN UTES ď&#x20AC;ź STORAG E I NFO: UP TO 6 HOURS I N TH E FRI DGE , WR APPE D WITH W AX OR PARCHM ENT P APER .

8 s m a l l r i ce w r a p s 2 o z . ce l l o p h a n e n o o d l e s 8 bo ston le ttuce le afs 1 l a r g e ca r ro t , s h re d d e d

1 Put cellop hane n oodles in a medium sized b owl a nd co ver with boiling water. Let soak fo r 10 mins. and drain. U se s cisso rs t o cut noodles into sho rter length s. 2 Fill anot her b owl with warm water and pla ce a clean te a towel on you r work surfa ce. Fo r each roll, dip a rice pape r w rap in the warm water for 10 -20 seco nds or u ntil sof tened, Place yo ur wrap on the tea towel and bru sh off any excess wate r.

1 re d p e p p e r, j u l i e n n e d 6 oz . bean sprouts 8 f re s h m i n t l e a v e s 8 f re s h b a s i l l e a v e s

3 For ea ch roll, arrange the ingredien ts 1-inch from the b ottom of the rice wrap. Fold i n t wo edges, approximately in ch over the ing redients. Fold i n a t hird si de of the wrap, t hen roll t o create a cyli nder. Repeat wit h remaining w raps. Se rve wi th Thai Dipping Sa uce (see page 10) o r Peanut Sa uce (see page 40).

(MAKES 8 SMALL WR APS)

This rec ip e tas tes great with s ome adde d fres h s hrimp or c rab. This rec ip e c an be made a few hours in advanc e. J us t wrap the rolls in wax p ap er before s erving.

Arrange ing redients 1 inch f rom bo ttom of rice wrap.

Fold in two edges 1 inch towa rds t he centre.

Fold bot tom tigh tly over the ingredient s and roll.

Wrap tig htly, creati ng a cyli nder.

Vegetab le Side Dishes | 30

32 Herb-Crusted Flank Steak Honey Garlic Pork Roast 33 Jamaican Beef Patties 34 Meat Dumpling (Korean Mandu) 35 Meatloaf 36 Sweet & Sour Meatballs 37

Tangy Beer-Braised Pot Roast

mouth-watering meats

herb-crusted flank steak

honey-garlic pork roast

S E R V E S 4  P R EP T I M E: 1 5 M I NUT ES  C O O KI NG T I M E: AP PR O X . 1 0 M I NUT ES 

SERVES 12  PREP TIM E: APPROX . 10 MI NUTES PLUS 3 HO URS TO MARI NATE

S T O R AG E I NF O : T I G HT L Y W R APP ED I N F R EEZER F O R UP T O 3 M ONT H S .

 COOK IN G TIME : 2 HO URS  STOR AGE INF O: FROM 2-3 DA YS IN FRI DG E

1 lb. flank stea k, vi sib le f at re m o v e d 1 /4 t s p . s a l t 1 /2 t s p . t a r ra g o n 1 /2 t s p . g a rl i c, m i n ce d 1 /4 t s p . f re s h l y g r o u n d p e p p e r 2 T b s p . d i j o n m u s t a rd 1 /4 cu p w h o l e w h e a t b re a d c ru m b s 1 T b s p . f re s h p a r s l e y, ch o p p e d

1 Preheat broile r and pan. Combine the salt, tarragon, garli c, pepper, and Dijo n mus tard i n a small bowl. Sp read half this mixtu re on to o ne side of the meat. Broil musta rd side up, about 4 inches from the heat fo r 4 minutes. Tu rn the meat over, spread t he remaining mixture, and broil for an addi tional 3 minutes. 2 Combine b read crumbs and parsle y, pat evenly on meat. Broil 1 minute more. Let s tand 5 minutes.

4 l b . b o n e l e s s p o rk l o i n r o a s t

1 Marinade: combine so y sauce, sherry, hone y, ginger and garlic.

M a ri n a d e : 2 T b s p . s o y s a u ce 2 Tb sp. sherry 2 Tb sp. liq uid honey

2 Trim an y fat from meat. Place roas t in large plasti c bag and pou r marinade over. Tie bag sh ut and refrigera te for 3 ho urs.

2 T b s p . g i n g e r r o o t , m i n ce d 2 c l o v e s g a r l i c, m i n ce d

3 Remove roas t from bag, reserving mari nade and leaving as much ginger and garlic bits cli nging to roa st. Set roast o n rack. Roa st, uncove red and ba sting occasi onally wit h marinade, in 325°F oven for 2 ho urs. Let sta nd fo r 15 minutes before ca rving.

3 Slice steak thi n diagonally a cros s the grain.

Mout h-Wat ering Meats | 32

jamaican beef patties SERVES 10  PREP TIM E FOR P ASTRY: 25-30 MI NUT ES, FOR FIL LING: 15-20 MI NUT ES  CO OKING TIME: 30-40 MINUTES  STORAGE INF O: S UITABLE F OR FREE ZI NG.

P a s t r y: 2 cup s f lour 1 /2 t s p . s a l t 1 /4 cu p s o l i d s h o rt e n i n g 1 /4 cu p o f m a r g a r i n e 1 /3 cu p c o l d w a t e r Filli ng:

1 Sift flo ur and salt i nto a large bo wl. Cu t in sho rtening and margarine until crumbly. Add cold water to make stiff dough. 2 Lightl y flou r a wooden cutting board and roll o ut do ugh until ab out 1 /8 inch t hick a nd cut out 8 i nch circles. Cover with wax pape r o r damp cloth until ready t o use. 3 In skillet, melt margarine and sa uté oni on a nd s cot ch b o nnet pepper until limp. Add gro und beef, salt, pepper, curry powde r and th yme and mix well. Brow n me at for ab out 10 minu tes, stirring occasionall y. 4 Add breadcrumbs a nd st ock a nd combine all ing redients well. Cover skillet and simmer fo r abou t 10 to 15 minutes stirring occasionall y. Whe n all liquid s have bee n absorbed, t he filling is read y. It sho uld be moist but not wate ry. Remove skillet and preheat oven t o 400°F.

2 Tb sp. margarine 1 smal l white o ni on, finel y chop ped 1 /4 t s p . s co t ch b o n n e t p e p p e r,

5 Uncove r doug h ci rcles and pla ce 2-3 Tbsp filling on half of each ci rcle. Moi sten edges of do ugh with water and fold the do ugh circle over the meat filli ng. Pinch the edges clo sed wit h a fo rk. Ligh tly b rus h pastry wit h a mixtu re of egg and water. 6 Bake on a lightl y g reased baking s heet fo r 30 to 40 min utes o r un til past ry is golden bro wn.

chop ped 1 /2 l b . l e a n g ro u n d b e e f 1 /2 t s p . g r o u n d b l a c k p e p p e r 1 /2 t s p . s a l t 1 /2 t s p . c u rr y p o w d e r 1 /2 t s p . d ri e d t h ym e 1 /4 cu p b re a d cr u m b s 1 /4 cu p b e e f o r c h i ck e n s t o ck 1 egg, beaten 1 /4 cu p w a t e r

Mout h-Wat ering Meats | 33

meat dumplings (korean mandu) SERVES 12-14  PR EP TIM E: APPROX. 1 1/2 -2 H OURS  COO KI NG TIME : 30 MI NUTES  STOR AGE INFO : UP TO 3 DAYS I N FRIDGE . S UITA BLE FOR FRE EZING .

750g. ground meat (2 5 0 g . e a c h o f g r o u n d p o rk , ve al, a nd beef )* 5 0 0 g . f i rm t o f u

1 In a f ood p roces sor, add the garli c and the onio n and b lend to a pulp. Or, you can finely mince the garlic, and gra te the onio n so the re are no large ch unks. Transfer to a large bo wl. 2 Gently sq ueeze out most of the wate r ou t of the firm t ofu wit h you r hand s (or you ca n use a cheeseclo th, if you like ). Add all the ing redients ex cept o ne egg to the bo wl and mix tho roug hly with your hand s (use gloves, if po ssible).

3 eggs 8 g a r l i c cl o v e s 1 onion 3 g re e n o n i o n s , ch o p p e d 1 c u p z u c ch i n i , f i n e l y g ra t e d 1 /2 cu p ca r ro t , f i n e l y g r a t e d 1 1 /2 T b s p . s a l t 1 Tb sp. suga r 1 /2 t s p . b l a ck p e p p e r 800g. wo nto n wraps

3 With the las t egg, separate t he egg w hites i nto a small bowl and disca rd t he yolk. 4 On a clean, flat su rface, spoo n 1 level Tb sp. of the mixt ure on to o ne dumpling w rap. (see diag ram below). Usi ng a small b rus h, brus h t he edges wi th the eg g white (onl y abo ut 1/4 " around the edges ). From t he edges o nly, fold wrap in half, (co rner to co rner for the square w raps) a nd seal t he edges tig htly withou t teari ng it or fla ttening the middle, starting f rom t he edge of t he middle (o r corner) out wards, pushing out all of t he air a s you seal. Pla ce o n a la rge pla te. 5 On ce you fi nish wrapping about half of them, place a la rge pot of wate r o n the stove a nd bri ng to a boil. 6 On ce you fi nish wrapping, add about 1/3 of t he dumplin gs to t he boiling wate r at a time, and remove once they float ba ck to the top. Pla ce them on one level of a large plat ter t o cool (Do no t overcrowd the plate, as t hey will sti ck t ogether.

(a ro u n d 2 p k g s . C a n b e s q u a re o r r o u n d , w h i ch e v e r yo u p re f e r).

7 Let t hem co ol fo r abou t 30 minutes. Once they are fairly dry and cooled do wn, you can transfe r them to freezer bags and s tore i n t he freezer until ready to eat. Or, you can b oil them fo r abo ut 1-2 minutes longer, and enj oy! ( M AKES 1 00 DUM P L I NG S ) .

*You c an us e a differen t mix o f meat, but t his mixture tas tes p retty good. *Ad d s ome more vegetables or noodles (s uc h as c ellop hane noodles , bean s p routs , boiled c abbage, or even more tofu) for a veggie vers ion .

Spoon 1 Tbsp. onto wrap.

Brush edges with egg white.

Fold from co rner to corne r.

Gently pin ch edges together Mout h-Wat ering Meats | 34

meatloaf SERVES 6-8  PREP TIME: APPRO X. 15-20 MI NUTES  COO KI N G TIME: 1 HOUR  STOR AGE INFO : SU ITA BLE FOR FREE ZI NG. UP TO 3 DAYS I N FRI DGE .

2 1 /2 l b s . l e a n g r o u n d b e e f

1 Mix all ingredien ts b y hand.

4 s l i ce s o f b r e a d , t o r n i n t o

2 Shape mixtu re int o loaf i n a 9 x 6 i nch pan.

s m a l l p i e ce s 2 ca r ro t s , f i n e l y c h o p p e d 2 ce l e r y r i b s , f i n e l y c h o p p e d

3 Brush with glaze made of: 2 Tbsp. brown suga r, 1/2 cup ketch up, and 1 tsp. d ry mustard. 4 Bake 375°F for about 1 hou r o r u ntil do ne.

2 onions, finely chop ped 1 /2 cu p p a r s l e y, f i n e l y ch o p p e d 2 c l o v e s g a r l i c, m i n ce d 2 t s p . d r y m u s t a rd 1 /2 cu p k e t ch u p 1 Tb sp. sal t 2 tsp. pe ppe r 1 egg, slig htly be ate n Glaze: 2 Tb sp. bro wn suga r 1 /2 cu p k e t ch u p 1 t s p . d r y m u s t a rd

Mout h-Wat ering Meats | 35

sweet & sour meatballs SERVES 6  PREP TIME: 35 MIN UTES  COO KI NG TIM E: M EAT BALLS: 15-20 MI NUT ES, S AUCE : 10-15 MIN UTES  STOR AGE I NFO: 3-4 DAYS I N FRI DG E.

Meatb all s: 2 eggs, bea ten 1 t s p . h o rs e ra d i s h 1 /2 t s p . s a l t 1 /2 t s p . p e p p e r 1 1 /2 l b s . m e d i u m g ro u n d b e e f 1 /2 l b s . g r o u n d p o rk 1 /2 cu p f i n e d r y b re a d c ru m b s Sa u ce :

1 Pre-heat oven to 350°F, lightly oil 2 baking sheets with shallow sides. 2 In medium sized bo wl, whisk eggs wit h h orseradi sh, salt and pepper. C rumble beef and pork into egg mixture. Spri nkle wit h bread crumbs and ble nd well with a fork o r with you r hands. Do n ot ove r mix. 3 Shape meat mixtu re in to 1" ball s, placing on a g reased baking sheet afte r shapi ng, leaving 1 inch between balls. You will have about 7 dozen o r less depen ding on meatball size. Bake in cen tre of oven until b row ned about 20 minutes or les s, turning every 10 minutes. 4 Place all sau ce ing redients in a la rge sau ce pan and b rin g to a b oil, stirring ofte n. Then redu ce heat and simmer, uncove red, stirring every 5 minu tes. 5 Place meatballs, disca rding fat, o n baking sheets, in sauce. Simmer, covered fo r 15 – 20 minutes. Ta ste if done.

1 o n i o n , f i n e l y ch o p p e d 1 g a r l i c, c ru s h e d

Note: If making ahead, freeze in sauce. To thaw, refrigerate 24 hours and re-heat on low in saucepan.

1 /2 cu p e a c h o f w a t e r, g ra p e j e l l y, k e t ch u p , c h i l i s a u ce 1 /4 cu p e a c h b r o w n s u g a r a n d ci d e r v i n e g a r 1 t s p . d r y m u s t a rd 1 /4 t s p . t a b a s co s a u ce 1 T b s p . w o r ce s t e rs h i re s a u ce

* Meat balls may be made ahead and frozen.

Mout h-Wat ering Meats | 36

tangy beer-braised pot roast S E R V E S 4  P R EP T I M E: 2 0 M I NUT ES  C O O KI NG T I M E: 2 - 3 H O URS O R 4 -5 H O UR S  S T OR AG E I NF O 1 - 2 DAY S I N F R I DG E. S UI T ABL E F O R FR EEZI NG .

1 b o n e l e s s ch u c k ro a s t , (a b o u t 3 - 4 l b s . ) 4 s l i ce s b a co n 8-10 small onions, pe eled, or 2 m e d i u m o n i o n s , q u a r t e re d 1-2 Tb sp. brown suga r 8 o z . m u s h ro o m s , h a l v e d o r whole 1 cup flour 1 tsp. salt

1 Fry the ba con i n a la rge, non-sti ck skillet until cri spy. R emove onto pape r to wels an d drain off all b ut about a teaspoon of t he grease. Add onio ns t o the pan; s prinkle wit h b rown suga r. Co ok un til oni ons are lightly bro wned; remove f rom t he pan a nd set aside. Add mushrooms t o the pan (wit h a lit tle but ter or oil, if necessa ry). Cook un til softe ned; remove from th e pan and set aside. 2 In a large plas tic zip-lo ck bag, combine flou r wi th salt, a llspice, and pepper; add roast and s hake un til all sides are well-covered with flour mixture. B row n qui ckly on all sides. Place t he roast in a Dut ch oven, 4-6 quart sauce pan with cove r, or crockpo t. Place di ced bacon, oni ons a nd mus hro oms over the roast. 3 Add vinegar, beef bro th a nd beer to t he skillet; bri ng to a boil. Boil fo r abo ut 3 min utes; pou r ove r roast a nd vegetables. Stove t op: simmer for about 2-3 hours, until meat is te nd er. Crockp ot: cover and co ok on high for 4-5 hours, o r o n lo w for about 8-10 hours.

1 tsp. al lsp ice 1 /2 t s p . p e p p e r 1 /4 cu p ci d e r v i n e g a r 1 (1 0 o z . ) ca n b e e f b r o t h , undil uted 1 cup bee r

Mout h-Wat ering Meats | 37

39 Chicken Breast Burgers Chicken Fajitas 40 Chicken Satay with Peanut Sauce 41 Honey Chicken Jerk Chicken 42 Miso Yakitori Skewers 43 Turkey with Stuffing

popular poultry

chicken breast burgers

chicken fajitas

SERVES 4  PREP TIME: APPRO X. 10 MI NUT ES  CO OKING TI ME: APPARO X.

S E R V E S 4  P R EP T I M E: 2 1 /2 H O URS  C O O KI NG T I M E: 20 M I NUT ES  S T OR AG E

25-30 MINUTES  STORAGE I NFO

I NF O : UP T O 3 DAY S I N F R I DG E. F R EEZE I N M AR I NA DE F O R UP T O 3 M O NT H S .

1 Tb sp. margarine o r butter 4 c u p s s p a n i s h o n i o n s , s l i ce d 1 ⁄ 4 c u p d r y p a c k e d s u n - d ri e d toma toe s, chop ped

UP TO 2 DAYS IN FRI DGE.

1 In a large, no nstick pan, melt margarine ove r medium heat. Cook onions, s tirri ng occasi onally for 10 minutes o r u ntil ten der.

1 l a rg e cl o v e g a rl i c, m i n ce d 1 Tb sp. wa te r 4 b o n e l e s s s k i n l e s s ch i ck e n b re a s t s

4 b o n e l e s s c h i ck e n b re a s t s 6 - 8 t o rt i l l a s , w a rm e d M a ri n a d e : 1 /2 t s p . c a y e n n e p e p p e r

2 Add tomatoes, garli c and 1 Tbsp. of wa ter, Cook fo r 5 minu tes, adding anothe r T bsp. of water if needed.

4 buns

1 /2 t s p . b l a ck p e p p e r 1 tsp. salt 1 /2 t s p . c u m i n 1 t s p . o re g a n o

3 Meanwhile, place chicken on greased g rill over medium heat, grill for abou t 4 minu tes on each side or until no longer pink. 4 Toast b uns. Spoon some of the onio n mix over the bottom halves. Top wi th chi cken t hen remaining oni on mix o n bun top s.

1 /4 t s p . p a p ri k a

1 Combine the mari nade ingredients a nd marina te at least 2 hou rs. 2 Cook t he chicken in a 350°F oven, or grill on t he BBQ un til no longer pink (approx. 20 minutes ). 3 Slice b reasts thi ckly a nd serve wit h wa rmed to rtillas, guacamole, salsas, sh redded lettuce, tomat o, sou r cream and grated M onte rey ja ck cheese.

z e s t o f 1 l i m e , m i n ce d 2 T b s p . l i m e j u i ce (1 l i m e ) 1 1 /2 T b s p . g a rl i c 1 /2 cu p o f v e g e t a b l e o i l Si d e s : g u a ca m o l e salsa s s h re d d e d l e t t u ce toma to s o u r cre a m g ra t e d m o n t e re y j a ck c h e e s e

Popular Poultry | 39

chicken satay

peanut sauce

SERVES 8  PREP TIME: 10-15 MINUTES  COO KING TIME : 10- 12 MINUTES 

SERVES 8  PREP TIME: 5 MINUTES  STORAGE INFO UP T O ONE WE EK IN

STORAGE INFO : 1 DAY I N FRI DGE MAX . FRE E ZIN G NOT SUIT ABL E.

FRIDGE .

8 c h i ck e n t e n d e r l o i n s 16 x 8 " b ambo o ske wer s Garnish:

1 Split each tenderl oin i n half lengthwi se to make two sa tays. Th read each piece of chicke n on to skewer. Repeat wit h remaining skewe r.

peanuts, choppe d

3 /4 cu p p e a n u t b u t t e r 1 /2 cu p o i l 1 /4 cu p w h i t e w i n e v i n e g a r 1 /4 cu p s o y s a u ce 1 /4 cu p f re s h l e m o n j u i ce

2 Reserve o ne cup of Peanut Sa uce to se rve with cooked satays. 3 With remaining sa uce, brush each satay and bake at 350°F until cooked throug h (10-12 minutes).

4 c l o ve s g a r l i c , ch o p p e d

1 Combine all ing redients (except t he cila ntro ) in a food pro cesso r and pulse well until blended. Add i n the cilan tro and p roces s again until ble nded. If the mixture is too thick add a few drops of water.

1 /2 b u n c h ci l a n t r o , w a s h e d a nd dried 1 tsp . chili flake s 2 T b s p . f re s h g i n g e r, p e e l e d a n d ch o p p e d

Popular Poultry | 40

honey chicken

jerk chicken

SERVES 4  PREP TIME: APPRO X. 20 MI NUT ES  CO OKING TI ME: 15 MI NUTES

SERVES 10  PREP TIM E: APPROX . 30-40 MINS.  CO OKI NG TI ME: 20-30 MINUTES

 STORAG E I NFO: 1 DAY IN FRI DG E

 STORAG E I NFO: UP TO 2 DAYS IN FRI DG E. S UIT ABLE FOR F REEZIN G.

5 0 0 g . s k i n l e s s c h i ck e n b re a s t

1 Cut chi cken in to bite size pieces.

1 0 s k i n l e s s c h i ck e n b re a s t s

1 Pound chi cken t o tenderize.

B a t t e r:

2 Make batter of corn flour, baking po wder, beaten egg whi tes and cold water.

Sp i ce R u b :

3 Dus t chicken wit h corn flour and then dip in to batter.

2 t s p . g a rl i c p o w d e r

2 Mix onio n, green pepper, oil, sugar and seasoni ngs in bowl wi th chi cken. Cover and refrigerate for four hours or overnig ht.

4 Deep fry fo r abou t 1 minute or un til crisp.

2 t s p . t h ym e

5 In anothe r pan, hea t honey and chili sa uce to make the sau ce. Pou r over chicken and garnish with g reen o nion.

2 t s p . c ru s h e d re d p e p p e r

1 c u p co rn f l o u r, p l u s e x t ra f o r d u s t i n g c h i ck e n 1⁄2 tsp. baki ng po wde r 2 egg whites co l d w a t e r Sa u ce : 3 ⁄ 4 c u p cl e a r h o n e y 1 1 ⁄ 2 t s p . s w e e t c h i l i s a u ce G a rn i s h : g re e n o n i o n

1⁄2 cup vege tab le oil 2 t s p . ch i l i p o w d e r 2 tsp. oni on salt 2 tsp. b asil 2 tsp. ve geta ble sea so ning

3 Grill until just done. Do not ove rco ok. 4 Accompan y with salsa, red chile sau ce, pineapple-jicama relish o r an y sau ce of choi ce.

2 t s p . cu m i n 2 t s p . co ri a n d e r 2 tsp. gi nge r 2 t s p . b l a ck p e p p e r 1 t s p . ci n n a m o n

Try this rub on a w hole chicken and bake i n t he oven until done. Ju st make sure you double or i ncrease the rub re cipe to accommodate the chi cken.

1 t s p . g ro u n d cl o v e s 1 tsp. al lsp ice 1 t s p . ca ye n n e 1 tsp. salt 1⁄4 cup suga r 1 onion, d iced 1 g re e n p e p p e r, d i ce d

Popular Poultry | 41

miso yakitori

skewers

SERVES 4  PREP TIME: 30 MIN UTES  COO KI NG TIM E: 15 MI NUT ES  STOR AGE INF O: UP TO 2 DAYS I N FRI DGE . S UITA BL E FOR FRE EZING .

4 shita ke m ushroo ms

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

1 re d p e p p e r 2 g re e n o n i o n s

2 Mix all the mis o sau ce ing redients togethe r in a small sa ucepan, and heat, stirring well, until the sa uce is smoot h and the s ugar dis solves.

2 c h i ck e n b re a s t s 3 Cut the chicken and vegetables i nto 1 inch pieces. Th read alternately ont o skewe rs. M i s o Sa u c e : 3 Tb sp. white mi so 3 Tb sp. sake

4 To cook, grill over a ve ry hot flame or under a very h ot broiler, t urni ng o ccasio nally, u ntil t he chicken is almost do ne. Bru sh with mis o sau ce and contin ue cook ing, then t urn and b rush the othe r side. Repeat this process on ce o r t wice until the chi cken and vegetables are cooked.

2 Tb sp. suga r 2 T b s p . m i r i n ( s w e e t ri ce w i n e ) 1 T b s p . s o y s a u ce

You c an als o us e the mis o s auc e on s almon and any other c om bination of meat and vegetables you p refer. Marinade c an be ma de a day in advanc e.

Popular Poultry | 42

turkey

with stuffing

SERVES 15-20  PR EP TIM E: O NE HO UR  CO OKI NG TIME: 4- 5 HOURS  STOR AGE I NFO: R EFRIGER ATE L EFTOV ER TUR KEY RIGHT AW AY; 3-5 DAYS IN FRIDGE.

Tu r k e y: 1 x 11-15 l b . tur key (thawi ng t i m e a t ro o m t e m p : 2 0 - 2 4 h r) 1 stick of butte r n e e d l e a n d t h re a d St u f fi n g : 4 s t a l k s o f ce l e r y 4 small onions 1 p k g . (5 0 0 g . ) b a c o n 4 s l i ce s o f c o o k e d h a m

1 Rinse t he tu rkey inside and ou t, and remove giblet s and neck. Pat dry wi th pape r to wel. (Do not leave turkey at roo m te mperature for more than an hour. Also, make sure to stuf f the turkey no more than 3 0 minutes before cooking). 2 Prepare Stuffing: • Dice all the i ngredients. • Stir-fry o nions and celery wit h a Tbsp. of oil and two dash es of salt and pepper un til onio ns a re translu cent (abou t t hree minu tes). T ransfer to a large mix ing bowl. • Fry baco n u ntil lightl y b row ned, and pla ce on paper t owel to d rain t he fat. Add to bo wl. • Add the di ced bread a nd di ced ham t o the mixture. • Combine ingredien ts and add salt and peppe r to taste. 3 Spoon the stuffing into both cavities of t he tu rkey. Be sure t o st uff onl y 3/4 full to allow f or expandi ng during cooking. Pla ce remaining stuffi ng in a baking dish t o bake later.

8 s l i ce s o f d a y o l d b re a d * salt & pep per to ta ste 1 Tbsp. oil

4 Using the needle and thread, se w t he arms a nd legs tig h tly t oward s the main cavity. This all ows the bird to co ok evenly and not b urn. 5 Rub 1/4 s tick of bu tter over t he su rface of the tu rkey. P lace the turke y in a roa sting pa n.

Si d e s : g r av y cr a n b e rr y s a u ce

* Yo u c an dr y fres h bread in a 3 50 ° F oven for about 5 mins . I f brea d is s oft , s tuffing will be s ogg y.

6 Bake in a pre-heated 350°F oven for 4-5 ho urs (if foil-w rapped) o r 3 1/4 - 3 3/4 h ours (with out f oil). After the fi rst 30 min utes, baste t he t urkey wit h 1/4 sti ck of melted butte r. Baste t he t urkey every 45 minutes of baking un til the meat the rmometer i nserted i n the thigh reads 170°F. The tu rkey sho uld be a rich, dark bro wn colo ur. Yo u can also test the thickes t pa rt of the leg with a fine ske wer. The jui ces should run clear whe n t he bird i s cooked. If any part of t h e turkey begins to b row n to o fast, cover the area with foil. 7 When the bi rd is done, remove f rom oven and let sit 2 0 minutes wi th tented foil. Remove the stuffing from the turke y befo re ca rving. 8 Bake remaining stuffi ng for one hou r. Se rve wi th cranb erry sau ce and g ravy. Popular Poultry | 43

45 Crispy Spring Rolls with Shrimp 46 Mussels in White Wine Sauce Wasabi-Lime Halibut Brochettes 47 Salmon with Dill & Caper Dressing Salmon Teriyaki 48 Shrimp & Crab Cakes Skewered Sesame Shrimp

savoury seafood

crispy spring rolls

with shrimp

SERVES 8-10  PREP TIM E: 30 MI N UTES PLUS 2 HOURS TO CHI LL  COOK ING TIME : 1 HO UR TOTAL  STOR AGE INFO : 2 DAYS I N FRI DGE . S UITA BLE FOR FRE EZING .

1 p k g . s m a l l s p r i n g ro l l p a s tr y (a p p r o x . 5 0 s h e e t s ) 1 Tbsp. oil 4 c l o ve s o f g a r l i c , m i n ce d 1 o n i o n , f i n e l y ch o p p e d 1 ca r ro t , g r a t e d 2 z u c ch i n i , g r a t e d 1 b a g b e a n s p ro u t s (a p p r o x . 1 l a r g e h a n d f u l )

1 Heat a medium saucepan or wok on medium to high he at with 1 Tbsp. oil. Add t he minced garlic and onion a nd cook until onion s are transl ucen t. Add a da sh of salt & peppe r. Add t he grated ca rrot and cook fo r abo ut 1 1/2 min utes. Add the g rated zu cchi ni, t he bean sp rout s, the gree n oni on, and gi nger. Cook enti re mixtu re for about 2 more min utes. Tran sfer to a large mixing bowl. 2 In the same pa n, cook the shrimp until pink. Season wit h salt & pepper. C ombine ingredie nts. Sto re in refrigera tor f or 2 hou rs t o cool. Or freeze no w to sto re for later use. 3 Wrap ea ch roll with 1 tsp. of the mixtu re. (see diag ra m). For best result s, deep fry un til w rap is lig htly browned (si nce mixtu re is pre-co oked). Or, you can sligh tly sp ray the s hrimp rolls with oil, and bake them in a 400°F oven until crispy. 4 Serve immediately with plum sa uce or you r favori te dip ping sauce.

1 g re e n o n i o n , f i n e l y ch o p p e d 1 t s p . g i n g e r, f i n e l y g r a t e d 250g . uncooke d shrim p , finely

(MAKES 50 SMALL SPRING ROLLS)

chop ped * salt & pep per to ta ste 1 egg white p l u m s a u ce f o r d i p p i n g

* Yo u c an s ubs titu te the s hr imp for ground p or k , beef , or fir m tofu if you p refer. W ith the s ame mixture , you c an als o us e dump ling w rap s and s tea m the dump lings ins tead. Mixture c an be ma de one da y in advanc e.

Spoon 1 tsp. of mixture onto wrap.

Brush edges wit h egg white & f old o ne corne r t oward s the centre.

Fold the sides towards the cent re, wrapping tightl y.

Roll to wards the co rner, pushing out all the ai r, wrapping tightl y and sealing the edges.

Sa vou ry Sea food | 45

mussels

in white wine sauce

wasabi-lime halibut

brochettes

SERVES 4  PREP TIME: 20 MINUTES  COO KI NG TIM E: 10 MI NS.  STORAG E

SERVES 4  PREP TIME: 30 MINS.  CO OKI NG T IME: 10-16 MINS.  STORAG E

INFO: MUSSELS C AN B E CLE AN E D AN D R EFRIGER ATE D FOR 1- 2 DA YS.

INFO: FREE ZE FOR UP TO 2 W EE KS; TH AW IN REFRIG ERATOR FOR 48 HOURS.

4 l b . /2 k g . m u s s e l s 2 Tb sp. butte r 1 onion, chop ped 1 /2 cu p ce l e r y, c h o p p e d 1 /2 cu p ca r ro t s , c h o p p e d 3 c l o v e s g a r l i c, f i n e l y c h o p p e d 1 c u p d ry w h i t e w i n e 1 /2 cu p w h i p p i n g cre a m 2 T b s p . p a rs l e y, f i n e l y chop ped f re s h l y g r o u n d p e p p e r

1 Scrub mu ssels thoro ughly, removing an y beards. Dis card any mussels tha t do not clo se tightly when tapped. Cover and refrigera te until read y t o cook.

2 x 8 o z . h a l i b u t f i l l e t s , cu b e d

2 In a large saucepa n, melt butter. Add oni on, celery, carrots a nd garli c; cook, sti rring often, fo r 2 minutes. Add wine and mussels. Increase heat to high; cover and s team for about 4 minu tes o r u ntil mussels are open. Stir i n cream, parsley, and fres hly ground pepper t o taste.

M a ri n a d e :

4 lime, we dges 4 mang o, wed ges 4 c h e rr y t o m a t o

1 Combine marinade ingredients a nd place halibut into marinade for 20 minutes. 2 Assemble skewers, alternating halibut cubes with lime, mango, and che rry tomatoes.

1 c u p s o y s a u ce 1 /2 cu p ri ce w i n e v i n e g a r

3 Heat grill. Grill ske wers for 5-8 minutes pe r side.

2 T b s p . g i n g e r, g ra t e d 2 l i m e , z e s t e d a n d j u i ce d 1 /4 cu p c h i v e s , f i n e l y c h o p p e d

4 Serve with j ulienned radish, cucumbe rs and sesame noodles.

1 T b s p . p r e p a re d w a s a b i

3 Serve mus sels and brot h in warmed soup bowls.

Serve with warm Frenc h bread to dip in the s auc e.

Sa vou ry Sea food | 46

salmon

with dill & caper dressing

salmon teriyaki

SERVES 4  PREP TIME: APPRO X. 5 MI NUTES  COO KING TIM E: APPROX. 15

SERVES 8  PREP TIME: APPRO X. 20 MI NUT ES  CO OKING TI ME: 30-45

MINUT ES TOTAL  STORAGE INFO : SU ITABLE FOR FREE ZI NG.

4 s m a l l (6 0 0 g . ) s a l m o n f i l l e t s D re s s i n g : 2 T b s p . l o w - f a t s o u r cr e a m 1 T b s p . d r a i n e d t i n y ca p e rs 2 t s p . f re s h d i l l , co a rs e l y chop ped 2 t s p . h o rs e ra d i s h c re a m

1 Combine so ur cream with capers, dill, horseradi sh and juice in medium bowl.

1 l b . (4 5 0 g . ) s a l m o n f i l l e t s

2 Heat oiled large grill pan; cook salmon u ntil browned both sides a nd cooked as desired. Serve salmon wit h dill a nd cape r dressing.

2 T b s p . s o y s a u ce

Marinad e : 1 T b s p . m i r i n ( s w e e t r i ce w i n e ) 2 tsp . sake 2 tsp . suga r

1 t s p . l i m e j u i ce (You can also bake the salmon in a 35 0 ° F oven, if you do not have a grill pan).

1 Cu t salmon into 4 equal pieces, place in a shallo w bowl, and po ur ma rinade over salmon and let stand 10 minutes. 2 To b roil, remove salmon from marinade, and pla ce o n a broiling rack. B rush wit h marinade and b roil abo ut 4 inches from b roiler. B roil for approx. 5 minutes, tu rn salmon over and b roil fo r another 3-4 minutes.

This recip e tas te great on the B B Q . Marinade can be ma de a day in advance.

Sa vou ry Sea food | 47

shrimp & crab cakes

skewered sesame shrimp

SERVES 4  PREP TIME: 15 MINUTES  COO KI NG TIM E: 15 MI NUT ES 

SERVES 4  PREP TIME: APPRO X. 10 MI NUT ES  CO OKING TI ME: 15 MI NUTES

STORAGE INFO : UP TO 2 DA YS I N FRI DGE . SU ITA BLE F OR FRE EZI NG.

TOTAL  STOR AGE INF O: S UITABLE F OR FREE ZI NG.

8 eggs 1 /2 cu p c ra b m e a t , c h o p p e d 1 /2 cu p c o o k e d s h ri m p (witho ut the tai ls)

1 Beat the eggs until lightly yellow. Wit h a fork, mix all of t he ingredients until thoro ughly soaked an d blended.

3 g re e n o n i o n s , s l i c e d a b o u t 2 " i n l eng th 2 Tb sp. flo ur 1 Tb sp. sal t 1 tsp. suga r oil for cook ing

You c an exp eriment by addin g thinly s lic ed c arrots, meat, zucc hini, or fis h c ake s lic es .

2 4 l a r g e s h ri m p (a b o u t 1 1 /4 lbs. ) peeled and de-v eined 1 T b s p . re d u ce d - s o d i u m s o y s a u ce

1 Thread 3 shrimp ont o each of eig ht 6-inch bamboo skewers. C ombine the so y sauce and vinegar i n a shallow di sh, and p ut t he sesame seeds on a plate.

1 Tb sp. wi ne vi nega r 2 Heat a fryi ng pan or skillet on medium-high heat and add some oil. Reduce heat to lowmedium heat. (Thi s will cook the crab cakes withou t creating the f ried and bubbly look on the edges when the s tove is too h ot). 3 Add mixture with a large spoon un til it resembles the size of a frying egg. (Can be an y size you wish - just judge the cooking time acco rdingly). Also, take advantage of the space on your frying pan and cook several at a time. Flip and cook on bo th side s. Can add more salt and pepper to taste. Dip i n so ya sauce and enjo y!

1 /4 cu p s e s a m e s e e d s 1 Tb sp. vege table o il

2 Dip ea ch ske wer of shrimp in to t he so y-vinegar mixture, and the n dip b oth sides in t he sesame seeds. 3 In a large skillet, heat the oil over medium-high heat. Add the skewe red sh rimp, and co ok un til sh rimp are opaque, about 3 min utes on each side.

* Serving Sugges tion: Tas tes great with b uttered ric e or noodles and s autéed greens .

4 Transfe r t he skewers to a plate. Pour the remaining soy-vinegar mixtu re in to t he hot pan, and cook, stirring, until sligh tly thi ckened, about 15 seconds. Drizzle the sau ce over the shrimp, and serve warm o r at room temperature.

Sa vou ry Sea food | 48

50 Simple Tomato Sauce with Pasta Spicy Buckwheat Noodles 51 Spicy Sausage Rigatoni 52 Spinach Ricotta Rotini 53 Thai Party Noodles Tuna Pasta Salad

pasta, please!

simple tomato sauce

with pasta

spicy buckwheat noodles

SERVES 4-5  PREP TIME: 5 MI NUTES  COO KI NG TIM E: 20 MI NUT ES 

SERVES 4  PREP TIME: 20 MINUTES  COO KI NG TIM E: 5-10 MINUT ES 

STORAGE INFO : UP TO 2 DA YS I N FRI DGE . SUIT A BLE FOR FR E EZI NG.

STORAGE INFO : SA UCE : UP TO 1 W EE K; NOO DLES : UP TO 2 DAYS I N FRI DGE .

1 ca n (2 8 f l . o z /7 9 6 m L ) P R I M O t o m a t o e s , c ru s h e d o r d i ce d 6 c l o v e s g a r l i c, cr u s h e d olive oil 1 /4 t s p . s a l t (a d j u s t t o t a s t e ) 1 /4 t s p . p e p p e r (a d j u s t t o t a s t e ) 2 t s p . b ro w n s u g a r (o p t i o n a l )

Op t i o n a l :

1 Pour olive oil i nto medium-sized saucepan to cover t he bot tom of pan and heat.

b u ck w h e a t n o o d l e s *

2 Add the crushed ga rlic and bro wn.

1 /2 o n i o n , t h i n l y s l i ce d

3 Add all the othe r ingredients a nd red uce heat to a simmer.

re d l e a f l e t t u ce , ch o p p e d i n t o

1 Boil the noodles, drai n and place i n a bo wl. Do not overcook.

b i t e - s i z e p i e ce s 1 /2 re d a n d g re e n b e l l p e p p e r, t h i n l y s l i ce d 1 e n g l i s h c u c u m b e r, c u t i n h a l f l eng th- wi se a nd sl iced

2 Thinl y sli ce oni on, red and green peppers, and cucumber. C hop red leaf lettuce. Add to b owl. 3 Mix the sauce all togethe r and pou r over the salad and mix well.

4 Serve ove r your favorite pasta a nd enjo y!

whi te wine

Sa u ce :

m i l k o r cr e a m (f o r a r o s é s a u ce )

2 T b s p . s p i c y re d p e p p e r p a s t e (K o re a n re d p e p p e r p a s t e ) 1 Tb sp. white sug ar 1 T b s p . s o y s a u ce 1 tsp. sesame oil 1 tsp. wasabi 1 Tb sp. vinega r

* Amou nt to your p referenc e.

This s auc e is a great bas e for many different variations .

Pasta, Ple ase! | 50

spicy sausage and rigatoni bake SERVES 8  PREP TIME: 30 MIN UTES  COO KI NG TIM E: O NE HOUR  STORAG E I NFO: WRAP IN HE AV Y DUTY FO IL A N D F REEZE FOR UP TO 2 WE EKS .

1 Tb sp. oli ve oil 2 o n i o n s , s l i ce d 1 s w e e t re d p e p p e r, ch o p p e d 3 c l o v e s g a r l i c, m i n ce d 1 /2 t s p . f e n n e l s e e d s , cr u s h e d 1 l b . h o t I t a l i a n s a u s a g e (5 0 0 g . ) (o r m i l d i f y o u p re f e r ) 2 j a rs (7 5 0 m l e a c h ) t o m a t o b a s i l p a s t a s a u ce 1 Tb sp. wi ne vi nega r

1 In Du tch oven or deep skillet, heat oil over medium-high heat, cook o nions, s tirri ng o ccasi onally, fo r 5 minutes. 2 Add red pepper, garli c and fennel seeds. Co ok over medium heat fo r 10 minutes or until onio ns are very s oft and golden. T ransfer to a bowl and set aside. 3 Remove casi ngs from sausage, breaking up meat, add t o skillet. Cook over medium-high heat, breaking up wit h spo on fo r abo ut 8 min utes o r u ntil b row ned. Dra in fat. 4 Stir in pas ta sau ce and vinegar. Re turn vegetable mixtu re to pa n; simmer over medium-low heat for 15 minutes. 5 Meanwhile, in a large po t of b oiling salted wate r, cook pasta for about 8 minutes or until tender but firm. DO NOT OVE R C OOK PA STA. Drain, rese rving 1 cup of cooking water. Ret urn pasta t o pot; add sauce and reserved wate r.

1 2 o z . ri g a t o n i p a s t a (a b o u t 5 cu p s /1 . 2 5 L o r 3 7 5 g . ) 2 c u p s m o z z a re l l a ch e e s e (5 0 0 m L ) s h re d d e d

6 Combine mozzarella and parmesan cheese; set 1 cup asi de. 7 Stir remaining cheese i nto pa sta mixtu re. Pour into 13x9 (3L) baking dish, pre ssing pas ta to submerge. 8 Sprinkle with reserved cheese and pa rsley

1 /4 cu p p a rm e s a n c h e e s e (5 0 m L ) g ra t e d

9 Cover in aluminum f oil and bake to 400°F oven for 30-45 minutes, uncover and co ok fo r ano ther 15 minutes, or until golden.

2 T b s p . f re s h p a r s l e y, ch o p p e d (o p t i o n a l )

Pasta, Ple ase! | 51

spinach ricotta rotini SERVES 4-6  PREP TIME: APPRO X. 30 MI NUT ES  CO OKING TIME: 35 MI NUT ES  STOR AGE INF O: WR AP I N H E AVY- DUTY FOIL AND FREE ZE FOR UP TO 2 WEE KS.

1 t u b (4 5 g . ) ri co t t a ch e e s e 1 ca n (3 8 5 m L ) e v a p o ra t e d m i l k

1 In a large bo wl, whi sk toget her rico tta, evaporated milk, water, he rb seaso ning and musta rd. Stir i n spinach, pasta and ham.

2 1 /2 c u p s w a t e r

2 Pour i nto 13x9 inch (3L) baki ng dish.

1 1 /2 t s p . i t a l i a n h e rb s e a s o n i n g

3 Bake in 425°F oven, stirring t wice f or ab out 30 minu tes, or until thicke ned and pas ta is tender.

1 t s p . d i j o n m u s t a rd 1 p k g . (1 0 o z . /3 0 0 g . ) f r o z e n , chop ped spi na ch, tha wed a nd

4 Combine asiago cheese a nd bread crumb; sprinkle over pasta. 5 Bake for abou t 5 minu tes, or until melted and golde n.

s q u e e z e d d ry 4 c u p s ro t i n i p a s t a 2 c u p s s m o k e d h a m o r t u rk e y, chop ped 1 c u p a s i a g o ch e e s e , s h re d d e d 1 c u p f re s h b re a d c ru m b s

Pasta, Ple ase! | 52

thai party noodles

tuna pasta salad

SERVES 8  PREP TIME: 20 MNUTES  COOKING TIME : 45 MINUTES TOT AL 

SERVES 12  PREP TIM E: 5-15 MI NUTES  COO KING TIME : 8-1 0 MINS. FOR

STORAGE INFO : 1 DAY I N FRI DGE . C AN MA KE M ARI NA DE 1 DAY I N A DV ANC E.

PASTA IF U NCOO KE D  STORAG E I NFO: 2-3 DAYS IN FRIDGE.

1⁄2 lb. spa ghe tti 1 /2 e a c h s w e e t r e d a n d ye l l o w p e p p e r, c u t i n t h i n s t ri p s 1 ⁄ 2 c u p f re s h c o r i a n d e r, c h o p p e d 1 /3 cu p g re e n o n i o n s , c h o p p e d 4 cup s b ean sprouts Sa u ce : 1 ⁄ 4 c u p ri ce v i n e g a r o r c i d e r v ineg ar 1 ⁄ 4 c u p h o i s i n s a u ce

1 In a large po t of boiling wate r, cook pasta until ten der bu t firm, drain. Tra nsfer t o a 12cup baking dish.

1 b a g (9 0 0 g . ) p a s t a s h e l l s ,

2 Sau ce: combine vinegar, hoisin sauce, water, sesame oil, so y sauce, ginger, suga r, garlic, mustard and chili paste. Set o ne thi rd of sauce aside, sti r remaining sau ce int o noodles.

2 Tb sp. dill

1 Mix all togethe r and chill.

co o k e d 1 b a g f ro z e n p e a s , d o n o t t h a w 2 ca n s t u n a i n w a t e r 2 Tb sp. pepp er salt to ta ste mayonnaise to ta ste

2 Tb sp. hot wate r 1 Tb sp. se same oil 1 T b s p . s o y s a u ce 1 T b s p . m i n ce d g i n g e r ro o t 1 1 ⁄ 2 t s p . p a ck e d b r o w n s u g a r 1 1 ⁄ 2 t s p . f re s h g a rl i c, m i n c e d

3 Stir in red and yello w peppers, coria nder, onion a nd bean spro uts. 4 Add remaining sauce and bake, covered, in 350°F oven for 20-30 minutes o r u ntil h ot.

1 ⁄ 2 t s p . d r y m u s t a rd 1⁄2 tsp. chili pa ste o r hot p eppe r sa uce

Pasta, Ple ase! | 53

55 Coconut Rice Golden Pilaf Rice 56 Jamaican Rice & Peas 57 Shrimp Fried Rice 58 Stuffed Peppers

nice rice

coconut rice SERVES 3-4

golden pilaf rice

 PR EP TIME : 5 MI NUT ES  CO OKING TIME: 20 MINUT ES 

STORAGE INFO : 1-2 DAYS IN FRI DGE.

1 c u p u n co o k e d b a s m a t i , j a s m i n e , o r l o n g g ra i n ri ce 1 (1 4 o z ) ca n c o c o n u t m i l k 1 /4 cu p w a t e r 1 /2 t s p . s a l t 1 /2 t s p . s u g a r 1 /2 t s p . re d p e p p e r f l a k e s , c ru s h e d 1 /8 t s p . t u m e ri c 1 t s p . f re s h g i n g e r, f i n e l y chop ped G a rn i s h : a l m o n d s , s l i ce d

NOT SU ITABLE FOR FRE EZI NG.

SERVES 4  PREP TIME: APPRO X. 20 MI NUT ES  CO OKING TI ME: 30-45 MINUT ES TOTAL  STORAGE INFO : SU ITABLE FOR FREE ZI NG.

1 Combine all ing redients in sau ce pan, except ginger and almo nds. Stir well to combine.

1 c u p u n co o k e d r i c e

2 Cook ove r medium hig h heat, stirri ng un til mixtu re comes to a lo w boil. Immediately reduce heat to low.

1 /2 t s p . s a l t

3 Cover and cook fo r about 18 minutes. Fluff with a fork.

2 c u p s ch i ck e n s t o ck

4 Cover and let si t for 5 more minutes.

1 onion, chop ped 1 Tb sp. vege table o il 1 /2 t s p . t u m e ri c 1 dried bay leaf 1 p i n c h ci n n a m o n (o r c a n n e d b ro t h ) 1 /3 cu p ra i s i n s

1 In a sau cepan, heat 1 Tbsp. vegetable oil over medium heat. Add 1 chopped onion, a nd cook until s oft. 2 Stir in the ri ce, salt, tumeric, ba y leaf, cin namon, and chi cken sto ck. Bring to a boil; cover and simmer 15 minutes. 3 Stir in the raisi ns with a fork, and simmer until sto ck is absorbed, abo ut 5 minutes. Se t aside, cove red, for abou t 5 minu tes. Enj oy!

5 Garnish with sliced almonds.

Nice R ice | 55

jamaican rice and peas SERVES 4-6  PREP TIME: APPRO X. 15 MI NUT ES  CO OK ING TIME: 30-40 MIN UTES  STORA GE INFO : NOT SUIT A BLE FOR F REEZIN G. UP TO 3 DAYS I N FRI DG E.

1 (1 9 o z . /5 4 0 m L) ca n o f k idne y bea ns

1 In a large measu ring cup, combine t he liquid f rom t he canned beans with the co con ut milk. Add more water if necessa ry to make 3 1/2 cups of liq uid. Pour into a large sau cepan and add the beans, green onions, h ot pepper (whole), thyme, salt and bla ck pepper.

2 c u p s (5 0 0 m L ) co c o n u t m i l k 2 g re e n o n i o n s , ch o p p e d

2 Bring to a rolling boil and boil for 3 minutes. Add rice and margarine; sti r t he pot on ce (d o n ot bu rst pepper).

(a b o u t 1 /2 c u p ) 1 w h o l e h o t ( ca ri b b e a n ) p e p p e r 1 /2 t s p . d ri e d t h ym e

3 Reduce heat t o lo w, cover and simmer for 20 – 30 minutes o r un til t he wate r has completel y evaporated and the ri ce is co oked (if the rice i s no t tende r after the water evapo rates, add 2-4 Tbsp. of water, cover and simmer fo r ano ther 5 to 10 minu tes).

1 /2 t s p . s a l t 1 /2 t s p . b l a ck p e p p e r 2 c u p s o f l o n g g ra i n r i c e 1 Tb sp. margarine

Nice R ice | 56

shrimp fried rice SERVES 4  PREP TIME: 20 MIN UTES (MOR E IF RIC E AN D SHRI MP ARE U NCOO KE D)  C OOK ING TIME : 20 MIN UTES  STOR AGE INFO : 1-2 DA YS I N FRI DGE .

2 T b s p . c h i ck e n b r o t h 2 T b s p . dr y w h i t e w i n e 1 T b s p . s o y s a u ce 1 tsp . sesame oil 2 T b s p . v e g e t a bl e o i l 1 c u p s ca l l i o n s , c h o p p e d 1 T b s p . g i n g e r, m i n c e d 3 /4 l b . c o o k e d s h r i m p , c h o p p e d

1 Mix the chi cken b roth, wine, so y sau ce, and se same oil in a small bo w. Se t aside. 2 Heat the vegetable oil in a la rge, non-sti ck pan on medi um-high heat. Add the s callions, ginge r, and shrimp, and s tir fo r abo ut 1 min ute. T ransfer to a platter. Add t he ri ce and cook un til crispy. The n add the platter ingredien ts ba ck to the pa n. 3 Push the ing redients to t he side, and add the eggs, s cra mbling until cooked. Add the peas, and cook for ano ther 2-3 minutes. 4 Add the b roth mixture. Stir well. Ga rnish wit h fres h s callions, cra cked black pepper, and some toas ted sesame seeds, if desired.

4 c u p s co o k e d r i ce 2 large eggs 1 /2 cu p g re e n p e a s Garnish: s ca l l i o n s bl a c k p e p p e r sesame seeds , toasted

Nice R ice | 57

stuffed peppers

with rice

S E R V E S 6 - 8  P R EP T I M E: AP P R O X . 3 5 -4 0 M I NUT ES  C O O KI NG T I M E: 4 0 - 55 M I NUT ES  S T O R A G E I N F O : 1 D A Y I N F R I D G E .

6 - 8 l a r g e g re e n p e p p e r s *

1 Remove tops and seeds from green peppers.

1 l b . e x t ra l e a n g ro u n d b e e f -

2 Cook whole peppe rs in boiling salted water fo r 3-5 min utes; invert to d rain (yo u do n't need to precook the peppers in water if you' re going to BB Q them o n the g rill. But i t might be a good idea to do i t if yo u're g oing t o cook t hem in the oven ).

optional 1 /2 cu p t o m a t o s a u ce 1 m e d i u m o n i o n , ch o p p e d 2-3 tom ato es, cho pped 1 /2 t s p . w o rce s t e r s h i re s a u ce 1 /4 t s p . c h i l i p o w d e r salt & pep per to ta ste 2 c u p s co o k e d , l o n g - g ra i n

3 Brown oni on, (ground beef), add in remaining i ngredien ts: tomatoes, w orcesters hire sa uce, chili powder, salt, pepper. Simmer fo r 10 minute s. Add cook ed rice to mixtu re. 4 Stuff peppers with mixture; place 1tsp. of tomat o sau ce on t op of each pepper. Cen tre ea ch pepper on a 9 in ch square of heav y foil a nd shape foil t o fit a roun d peppers leaving top u ncovered. 5 Place peppers, in foil, on co oking gra te and cook for 40-50 minutes. Top with g rated cheese and heat until cheese melts, abo ut 5 minu tes lo nger (Or, yo u can a ctually add t he cheese on the peppe r before you p ut i t on the g rill).

ri ce 1 /2 cu p s h a rp ch e d d a r c h e e s e ,

6 Remove from g rill o r oven, and remove t he alumin um f oil before se rving.

g ra t e d (MAKES ABO UT 6-8 STUFFE D P EPPERS)

* D ep ending on the s ize of the p ep pers and how muc h you s tu ff eac h one.

Nice R ice | 58

60 Best Banana Bread Mandarin Cream Delight 61 Apple Cheesecake Strawberry-Cloud Cheesecake 62 Lemon-Currant Cookies Shortbread Cookies

divine desserts

best banana bread

mandarin cream delight

SERVES 6-8  PREP TIME: APPRO X. 15 MI NUT ES  CO OKING TIME: 35-40

SERVES 8  PREP TIME: 15 MINUTES  STORAG E I NFO: CAN BE STORE D I N

MINUT ES  STOR AGE I NFO: C AN B E STORE D IN FR IDG E 4-5 DAYS.

FRIDGE FOR A DAY

1 /2 cu p b u t t e r 1 1 /2 c u p s u g a r 2 eggs 1 cup ba nanas, m ashed 1 tsp. va nil la 2 cup s f lour

1 Preheat oven to 350°F. Cream butte r and sugar. Add eggs, banana, and vanilla. Sift dry ingredients. Add alternately wit h so ur milk and beat. Pour int o loaf pan. Bake for 35-40 minutes.

ICING:

1 1 o z . ca n m a n d a ri n o ra n g e s 1 Tb sp. suga r 1 2 o z . f a t - f re e s o u r c re a m 1 p k g . s u g a r- f re e v a n i l l a i nsta nt puddi ng mix

1 Drai n ora nges, reserve 1 /4 cup of juice. Combine j uice, sugar, sou r cream, and pudding mix. Stir in ora nge segments. 2 Spoo n o range mixture over crust, top with whipped cream.

6 o z . l i g h t w h i p p e d c re a m

1 tsp. b aking sod a 1 /4 t s p . s a l t

s h o r t b re a d p i e cr u s t

2 Cream but ter. Add i cing sugar, lemon jui ce, and lemon rind until smoot h. Ice loaf on ce cooled.

3 Chill fo r 1 ho ur in t he fridge.

2 c u p s i ci n g s u g a r 1 /4 cu p s b u t t e r, s o f t 2 - 4 T b s p . l e m o n j u i ce ri n d o f 1 l e m o n

Di vi ne Desser ts | 60

apple cheesecake

strawberry cloud

cheesecake

SERVES 8-12  PREP TIM E: 30 MI NUTES  COO KING TIME : 40 MINUT ES 

SERVES 8-12  PREP TIM E: 30 MI NS. PL US 2 HO URS TO COOL  COOKING

STORAGE INFO : UP TO O NE WE EK I N FRI DGE .

TIME: 2 HO URS 15 MI N.  STORAG E I NFO: SUIT ABL E FOR FRE EZI NG.

CRUST: 1 /2 cu p b u t t e r 1 /3 cu p s u g a r 1 /4 t s p . v a n i l l a 1 cup flour a p ri c o t j a m F I L LI N G : 2 p k g s . o f . cr e a m c h e e s e 2 eggs

1 CRU ST: Cream togethe r bu tter, sugar and vanilla. Blend in flour and form d ough. Press in to bo ttom of springfoam pan. Spread jam over doug h in thin layer. Pus h do ugh u p the sides of pan.

CRUST:

2 FILLING: Combine softe ned cream cheese and sugar. Mix well. Add egg and va nilla. Mix. Pour into crust.

2 p k g s . o f c re a m c h e e s e

3 TOP PING: Combine suga r and cinnamon and s prinkle over apples. Ea ch pie ce should be coa ted. Sp read apples over cheese filling. Sprinkle with almonds. Bake at 450°F for 10 minutes. Redu ce temperature to 400°F, and bake for 25-30 minutes. Loosen cake from rim, then cool and remove rim.

3 T b s p . c o r n s t a r ch

1 /2 cu p s u g a r 2 tsp. va nil la T OP P I N G : 2 apples, peele d a nd slivered a l m o n d s , s l i ce d suga r ci n n a m o n

2 c u p s g ra h a m c ra ck e rs 1 /2 cu p s b u t t e r, m e l t e d 4 Tb sp. suga r F I L LI N G : 1 l b . ri c o t t a c h e e s e 2 c u p s s o u r cre a m 1 1 /2 c u p s s u g a r 1 /2 cu p b u t t e r, m e l t e d 3 e x t ra l a rg e e g g s 3 Tb sp. flo ur 4 T b s p . v a n i l l a e x t ra c t 5 T b s p . l e m o n j u i ce ST R A W B E R R Y T O P P I N G : 2 p i n t s s t ra w b e rri e s * 1 cup suga r 1 /8 t s p . s a l t

1 CRU ST: Mix and put int o 10" sp ring form pan. Bake for 10 minutes at 350°F. 2 FILLING: Preheat oven to 350°F. Mix ricot ta and sou r cream and beat slowl y, adding cream cheese, sugar, and but ter. Increase speed, add eggs, flour, co rns tarch, vanilla and lemon juice. Beat at high speed. Pour mixtu re int o spring pan. Bake for 1 hou r. Turn off oven and leave cake in oven fo r 1 h our (do or closed). Let cool f or 2 hours. 3 ST RAWBE RRY TOPPING: Mix sugar, salt, s tarch, water, and 1 cup st rawberries. Cook u ntil t hick. Add b utter and rest of s trawbe rries. Cool completely a nd po ur on top of cheesecake.

1 cup wate r 3 T b s p . c o r n s t a r ch 1 T b s p . b u t t e r.

Di vi ne Desser ts | 61

lemon-currant cookies

shortbread cookies

MAK ES 5 DOZE N  PR EP TIM E: 20 MI NUT ES  CO OKI NG T IME : 40-

MAK ES 2 DOZE N  PR EP TIM E: 30-60 MI NUTES  COO KI NG T IME: 15-20

45 MINUTES TOTAL  STORAG E I NFO: UP TO 2 DAYS IN FRIDGE.

MIN. UTES  STORAG E I NFO S UITABLE FOR FRE EZING .

1 /2 cu p (1 s t i c k ) u n s a l t e d b u t t e r, s o f t e n e d , p l u s m o r e f or b aking shee ts 1 cup suga r 1 /4 cu p s o u r cr e a m 1 l a rg e e g g 1 1 /2 c u p s a l l - p u r p o s e f l o u r 1 /4 t s p . b a k i n g p o w d e r 1 /4 t s p . s a l t 1 /2 cu p d ri e d c u r ra n t s * 1 T b s p . l e m o n z e s t , g ra t e d

* Chop p ed rais ins c an rep lac e c urrants , whic h are ac tually very s mall rais ins . Remem ber to zes t only the outer layer of s kin: The white p ith has an unp leas ant bitter flavour.

1 Preheat oven to 350°F. Generously butter two baking sheets, or line them with parchment paper. Combine the butte r and sugar in a mixing bo wl; beat until lig ht and fluffy. Beat in sou r cream and egg. 2 In a separate bowl, whisk t ogether the flo ur, baking powder, a nd salt. Gradually beat the d ry ingredients i nto the butter mixt ure u ntil they are well combined. Stir in cu rran ts and lemon zest.. 3 Drop heaping teaspoonfuls of do ugh about 1 1/2 in ches apart onto p repared baking sheets. Bake un til cookies a re puffed and golden aro und t he edges, about 20 minutes. Let cool 5 min utes on baking sheets befo re transferring t hem to wire racks to cool completel y.

1 /2 cu p C a n a d a co rn s t a rc h 1 /2 cu p i c i n g s u g a r 1 c u p a l l - p u rp o s e f l o u r 3 /4 cu p b u t t e r, s o f t e n e d

1 Sift t ogether co rn starch, icing sugar and flour. With a wo oden spoon, blend i n bu tter until s oft, smoot h doug h forms. Shape into 1" balls. If dough is too soft to handle, cover and chill 3060 minutes. 2 Place 1 1/2 in ches apart on ung reased cookie sheet, flatten with lig htly floured fo rk. Alternatively, roll doug h to 1/4 in ch, cut i nto shapes wit h cookie cutte rs. 3 Decorate with candied cherries, colo ured sprinkles of nut s if desi red. Bake in 300°F oven 15-20 minutes o r u ntil edges a re lightly b row ned. Co ol on wire ra ck. E njoy wit h a tall glass of milk!

Di vi ne Desser ts | 62

Apple Chees ecake, p.6 1

Fum i Sa lad, p.2 4

Salmo n w ith Dill & C aper Dres s ing, p.4 7

Artichoke Dip, p.1 0

Salmo n Teriyaki, p.4 7

Arugula & Pear Salad, p.1 9

Sals a w ith Cor n, Tomatoes , & Avocado, p.1 2

As paragus -GruyĂ¨re Tart, p.2 7

Golden Harves t Soup, p.1 6

Shortbread Cook ies , p.6 2

Golden Pilaf Rice, p.5 5

Shri mp & Crab C akes , p.4 8

Shri mp Fried R ice, p.5 7

B elgian Waffles , p.6

B es t B anana B read, p.60

Herb-Crus ted Fla nk Stea k, p.3 2

B roccoli Salad, p.1 9

Honey Chicken, p.4 1

B uttermilk Waffles , p.6

Honey-Garlic Pork Roas t, p.3 2 Hot & Sour Soup, p.1 7

Caes ar Sal ad, p.2 0

Chick Pea Salad, p.2 0

Jamaican B eef Patties , p.3 3

Chicken & Corn Cho wder, p.1 5

Jamaican R ice & Peas , p.5 6

Chicken B reas t B urgers , p.3 9

Jerk Chicken, p.4 1

Chicken Fajitas , p.3 9 Chicken Satays wit h Peanut Sauce, p.4 0

Skewered Ses a me S hri mp, p.4 8 Spicy B uckwheat Noodles , p.5 0 Spicy Saus age R igatoni, p.5 1 Spinach Dip, p.1 3 Spinach Omelet, p.8

Chicken Salad with Cranberries , p.2 1

Simple Tomato Sauce with Pas ta, p.5 0

Spinach Ricotta Rotini, p.5 2 Strawberry- Cloud Chees ecake, p.6 1 Strawberry- Spinach Salad, p.2 4 Stuffed Peppers , p.5 8 Sum mer Gazpacho, p.1 5 Swa mp D ip, p.1 3 Sweet & Sour Meatballs , p.3 6

Lemon -Curr ant Cook ies , p.6 2

Sweet Milk Pancakes , p.8

Mandarin Cre am Delig ht, p.6 0

Tangy B eer-B rais ed Pot Roas t, p.3 7

Mango Sa ls a, p.1 2

Thai Cuc umber Salad, p.2 5

Meat Du mplings (K orean Ma ndu), p.3 4

Thai D ipping Sauce, p.1 0

Meatloaf, p.3 5

Thai Party Noodles , p.5 3

Mis o Yakitori s kewers , p.4 2

Tuna Pas ta S alad, p.5 3

Mixed V egetables With Honey Glaze, p.2 8

Turkey with Stuffin g, p.4 3

Chines e C hicken Salad, p.2 2 Coconut Rice, p.5 5 Cold Spri ng Rolls , p.3 0 Crab & Cucu mber Sa lad, p.2 2 Crab Dip 1 & 2 , p.1 1 Cris py Spring Rolls wit h S hrimp, p.4 5

D Dijon M us tard Salad, p.2 3

E Egg & Spinach Sal ad, p.2 3 Eggs B enedict, p.7 Eggs Florenti ne, p.7

Mus s els in White Wi ne Sa uce, p.4 6

P Peanut Sa uce, p.4 0 Potato Salad, p.2 9 Potatoes Lyonnais e, p.2 9

W Was abi-Li me Halib ut B rochettes , p.4 6

index

The Rock Community Church is located in the city of Woodbridge. 249 Clarence Street, Woodbridge, ON L4L 1L6

Our Sunday Worship begins at 1 1 : 10 am.

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