Sauteed Cabbage

Whenever I make something with cabbage, the recipe always leaves me with at least half left.

Here is one of the ways that I use up the leftover cabbage.

Ingredients:

1/2 red cabbage chopped

1/8 cup red vine or cider vinegar

1 Tbsp sugar

In a small bowl mix Sugar and vinegar together. Combine chopped Red Cabbage, and small bowl of sugar and vinegar mixture together in a frying pan on medium heat and stir occasionally, for 25 minutes.

If the cabbage seems to be dry add 1/4 cup boiling water.

 

French Onion Chip Dip with a Twist

Chips are great, but what are they without dip?

Onion dip is my favourite. Snacking one night I was really craving some onion dip to go with my all dressed chips, unfortunately I didn’t have any in the fridge.

How can you possibly make chip dip you ask without any sour cream, dry onion soup mix, or mayo? You have to get creative.

After rummaging around the fridge, I had an onion, greek yogurt, and other random condiments and spices.

Here’s what I did:

Chop and caramelize 1 Cooking onion, let cool. Once onions have cooled, in a large mixing bowl combine 1 cup Greek yogurt, and 2 tbsp Worcestershire sauce, and thoroughly mix. Add salt, pepper and cayenne to taste.

Honestly, I used this same recipe when friends came over for Dungeons and Dragons night and before I had a chance to sit down there was nothing left. I really encourage you to try this out at your next party, or snack night.

 

 

 

 

 

 

 

 

 

 

 

Prime Rib Roast

Sundays are usually the night that we tuck in spend time with family for Sunday Dinner.

I love spending time with my family and being able to catch up on everyone’s exciting week, but mostly I love taking a break from cooking. Honestly, and its a weird thing to say, but when someone cooks for you it always tastes better.

This week for dinner my mom cooked Prime Rib. I love me a good roast, and this week was no exception.

Ingredients:

  • 2-6 Bone Prime Rib
  • 2 Tbsp Olive Oil
  • 2 cloves crushed garlic
  • 2 Tbsp Dried Rosemary
  • 1 Tbsp Black Pepper
  • 1 Tbsp Salt
  • 3 Tbs butter

Instructions:

*Remove the Prime rib from the refrigerator, (could be up to four hours before cooking time) This will guarantee that the meat is room temperature throughout, so the meat will be evening cooked.

  1. Cut three 1 inch slits evenly spaced into the top of the roast and insert the crushed garlic.
  2. Rub the outside of the roast with olive oil.
  3. Combine the rosemary, salt, black pepper, onion powder and garlic powder in a mortar and pestle to crush and grind the spices into a powder.
  4. Spread spice mixture evenly over the roast.
  5. Heat up a cast iron pan and sear the edges of the roast with melted butter, until sides are crisp
  6. Preheat the oven to 400 degrees F and cook roast 5 minutes per pound
  7. To create desired doneness, use a meat thermometer.
  8. Let the steak sit for 5 minutes.

Shrimp Tacos with Avocado Salsa

 

Now that summer is here, it’s BBQ season officially!

While I don’t cook everything on the BBQ in the summer, I try to do as much as possible, as we do not have central air. Using the stove and/ or oven gives an unwanted sauna treatment before meal time, which is not ideal.

Shrimp is one of the easiest things to cook on the BBQ they are usually done within ten minutes, so making sure that all of your other ingredients are completed is KEY to this dish.

Avocado Salsa:
  • 1 ripe avocado diced
  • 1 diced green onion
  • ½ jalapeno, or more depending on your preference
  • 1 Tbs lime juice
  • 1 Tbs olive oil
  • 1/2 tsp minced garlic
  • Salt and pepper to taste
Shrimp marinade:
  • 1 Tbs olive oil
  • ½ tsp chili powder
  • ¼ tsp ground cumin
  • ¼ tsp salt
  • 1 tsp minced garlic
  • 1 tsp lime juice
  • 4 6″ flour tortillas

Toppings

  • 1/2 chopped red cabbage*
  • crumbled  feta cheese

Instructions:

  1. Combine the ingredients for the avocado salsa  in a medium bowl and add salt and pepper to taste.
  2. Preheat grill to medium heat.
  3. In a large bowl, combine shrimp marinade ingredients. Let shrimp marinate while grill is heating. Be careful not to let the shrimp sit, the lime juice WILL cook the shrimp.
  4.  Grill the shrimp 2-3 minutes per side or until they turn pink.
  5. Assemble tacos with chopped cabbage, 3 grilled shrimp and avocado salsa on top. Sprinkle with some feta, and bon appetit!

*Keep the left over cabbage for my next recipe!

 

Summer Salad Series – Steak Salad

IMG_20170518_200331With the lush Ontario produce in season, salads are one of my favourite dinner options. They’re healthy, easy, and inexpensive, especially if you are growing your own produce in the yard.

Tonights salad: Steak Salad with Blue Cheese Vinaigrette

Steak:

  • 1  6 ounce marinating steak
  • Season overnight:
  • 1tbs olive oil
  • 1tsp brown sugar
  • 1tbs worchester sauce
  • 1tbs soya sauce low sodium
  • 1tsp salt
  • 1tsp pepper

Cook in the frying pan for 4 minutes a side or until desired preference, then slice in thin pieces, roughly one inch apart.

Option: when the steak is finished cooking you can fry up some onions and mushrooms to absorb the flavour of the steak, which enhances your salad

Salad:

  • 2 heads of romaine lettuce
  • 2 carrots sliced
  • 2 lettuce stalks diced
  • 4 sliced radishes
  • 4 sliced green onion
  • 1 yellow pepper
  • 1/2 a cucumber

Mix all ingredients together in a large bowl

Vinaigrette:

  • 4 tbs olive oil.
  • 1 tsp minced garlic.
  • 1 tbs cup crumbled blue cheese (about 2 1/2 ounces)
  • 2 tbs cup white wine vinegar.
  • 1 tsp water.
  • 1 tsp sugar.
  • pinch of salt

Once all salad ingredients are ready, plate and serve and enjoy!

  • Salad serves as two servings

Shawarma Plate.

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Nothing is as satisfying as a big plate of shawarma. The strong flavours, of the chicken, mixed with the soft flavours of the hummus and rice, make it a perfect meal. I wanted to try to make a home-made version as the shawarma we usual purchase is a billion calories and basically makes you feel guilty the second you finish it.

The key to this was to make EVERYTHING homemade, including the hummus. I created a recipe through trial and error that I would like to share with you.

Hummus:

1 15 ounce can of drained chickpeas

1/4 cup Tahini

2 tbs Lemon Juice

1 tbs crushed garlic

1-2 tbs Olive Oil

Salt and Pepper to taste

Ground Cumin Optional

Mix all of these ingredients in a blender. If like to make your hummus nice and creamy keep the blender on for a longer period of time, but keep in mind that you can stop the blending process to leave it more chunky like I did.

Chicken:

 lemons, juiced

½ cup plus 1 tablespoon olive oil

6 cloves garlic, peeled, smashed and minced

1 tsp salt

2 teaspoons freshly ground black pepper

2 teaspoons ground cumin

2 teaspoons paprika

½ teaspoon turmeric

A pinch ground cinnamon

Red pepper flakes, to taste

4 boneless, skinless chicken breastsPrepare a marinade for the chicken. Combine the lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red pepper flakes in a large bowl, and mix. Add the chicken and toss well to coat. Cover and store in refrigerator for at least 1 hour and no more 12 hours.

Put the chicken in the oven at 425 degrees and bake for 30-40 minutes. Once the chicken has slightly cooled, cut it up into chunks

 

Salad:

Because I threw together the salad there was no real recipe. The ingredients were Ice burg lettuce, green and red cabbage, cucumber, and hot peppers with a homemade oil and vinegar dressing.

Rice:

The rice was much easier then I thought! I prepared two cups of rice as per the instructions, and added 2 tsp of turmeric to the water. When the rice was cooked it was yellow, and full of fragrance.

Sauce:

1/2 cupgarlic cloves peeled

a pinch of salt

1 cup of plain greek yogurt

a splash of lemon juice to taste

Mix all of these ingredients together, in a large bowl. You can modify as you prefer.

 

What recipes have you tried to mimic at home? Let me know in the comments!

 

 

 

 

 

The right tools for the job vol. 2

Afimg_20161204_102444ter you have your knives, pots, and pans, you need to have a cook book. While there are many cook books that describe everything from only cooking with just potatoes, to the latest vegan craze from the newest celeb chef, you need to have a cooking encyclopedia.

When I first moved out on my own, I believed that my cooking skills were better than most, until I tried to cook my first meal. Chicken. While I had cooked chicken many times before, for some reason being alone in an apartment made me second guess myself.  “What if I didn’t cook the chicken long enough?” ” What if I get salmonella??”  “Who’s going to be here to take care of me, what would I do?”  I immediately called home, just to confirmed what I already knew. “If the juices run clear, the chicken is cooked.” (Thanks Dad.)

I knew that I couldn’t call home every time I needed reassurance. What if I wanted to cook something new? Sure I was able to search on the internet and find the answers, but what I needed was a solid book that I could constantly go back to, not something that I needed to touch every 5 minutes to remove the screen saver, and take up precious counter space.

The next day I walked myself over to Epic books on Locke street and found what I was looking for.  The Joy of Cooking 75th Anniversary edition. It was a gift to myself in more ways than one. Just having the book handy not only made me feel more confident about my cooking, but also taught me about different cuts of meat, and how to jelly just about everything. All the knowledge I needed was there within the 1152 pages.

Fast forward 7 years later, this book has been through a lot, stains everywhere, folded corners and little notes in the margins. It has become a personal recipe book for me. So while you may think that your kitchen needs only require a few sharp knives and a brand new set of stainless steel pots, remember that they only get you so far, and a cookbook can be a life-saver in more ways than one.