Pasta with Mushroom Garlic Sauce | Canadian Recipes

Pasta with Mushroom Garlic Sauce

Ingredients:

1 lb linguine, cooked ala dente,drain
6 tablespoons butter
10 cloves garlic, minced
6 cups mushrooms, sliced
1 teaspoon dried basil
1/4 teaspoon salt
pepper
2 tablespoons olive oil
2 tablespoons fresh parsley, chopped
parmesan cheese, grated

Directions:

 In a skillet melt 2 tbsp Butter.
Add garlic, allow to brown, then add mushrooms, basil, Salt& Pepper.
Cook until the mushrooms are just tender.
Add remaining butter and olive oil.
Stir and remove from heat.
When Pasta is cooked reheat the sauce add parsley.
Mix with Pasta and enjoy.

Zesty Low Fat Chicken Breasts | Canadian Recipes

Zesty Low Fat Chicken Breasts

Ingredients:

6 boneless skinless chicken breast halves
3/4 cup ketchup
1/2 cup salsa (your choice hot or mild)
1/4 cup honey
1 1/2 tablespoons Dijon mustard
1 1/2 teaspoons chili powder
1/2 teaspoon cumin (optional)
1 tablespoon cornstarch



Directions:

Put the breasts in a 9x13-inch baking dish.

Whisk remaining ingredients (except cornstarch) together until they are well blended.

Pour over the breasts.

Coat both sides of the breasts with the sauce.

Bake in 400°F oven for approx 30 minutes or until the chicken is done.

Remove breasts, keep warm pour the sauce into a sauce pan stir in the cornstarch that has been mixed with a tbsp of water,

bring to a boil and allow to thicken whisk constantly.

Pour over the chicken & serve.

Tuna Patty Burgers | Canadian Recipes

Tuna Patty Burgers

Ingredients:

2 (6 1/2 ounce) cans tuna in water, drained
2 eggs, beaten
1 carrot, scraped and finely grated
1/4 cup italian-style seasoned dry bread crumb
1 green onion, finely sliced
2 tablespoons chopped flat leaf parsley
1 pinch cayenne pepper
4 teaspoons olive oil
4 hamburger buns

Directions:

In a mixing bowl, combine tuna, eggs, carrot, breadcrumbs, onion, parsley and cayenne; shape mixture into four patties.
In a large skillet, heat olive oil over medium heat.
Saute tuna patties for four to five minutes on each side; turn carefully as they easily fall apart. 

Serve on hamburger buns (really nice if toasted) with your choice of condiments; I recommend lettuce leaves and mayonnaise.

Garlic Shrimps | Canadian Recipes

Garlic Shrimps

Ingredients:

25 -30 large shrimp, raw and peeled (or jumbo)
3 tablespoons chopped garlic, fresh (see tip) or 3 tablespoons from a jars (see tip)
1 cup fresh parsley, chopped
2 teaspoons paprika
fresh ground sea salt, to taste (see tip)
fresh ground pepper, to taste
1/2 cup olive oil
2 tablespoons butter

Directions:

In a large Ziplock freezer bag, mix everything except the butter and swish it around good to coat all of the shrimp. Or, mix everything in a large bowl and cover TIGHTLY with Saran wrap.
Refrigerate for 1 hour.
Preheat large heavy bottom pan with the butter in it on medium. Toss shrimp around for about 10 minutes until pink and lightly browned.
Serve with steak or pasta with a white sauce.

TIPS: Do not substitute with garlic powder OR dried parsley! Sea salt is stronger than table salt so use less than normal. Table salt can be substituted. 

Coconut Chicken Curry | Canadian Recipes

Coconut Chicken Curry

Ingredients:

1 tablespoon vegetable oil
4 boneless skinless chicken breast halves
3 medium potatoes, peeled and chopped
1 medium onion, sliced
1 (14 ounce) can coconut milk
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/2 teaspoons curry powder (or to taste)
1 teaspoon hot sauce (optional, more if desired)
1 cup chicken broth
1 (10 ounce) package frozen peas, thawed
2 -3 tablespoons toasted flaked coconut (optional)

Directions:

Heat oil in a medium fry pan.
Add chicken breasts and brown on both sides.
Place potatoes and onion in crock pot.
Place chicken breasts on top.
Combine coconut milk, salt, pepper, curry powder, hot sauce and chicken broth in a bowl and stir thoroughly.
Add to crock pot.
Cover and cook on low 6 to 8 hours.
One half hour before serving, add peas on top of chicken mixture.
Just before serving, stir mixture thoroughly and sprinkle with toasted coconut if using.
Serve over rice or Asian noodles, if desired.

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Vambotu Pahi (Eggplant Pickle) | Sri Lankan Recipes

INGREDIENTS:

2 teaspoons salt, plus extra to taste
2 teaspoons ground turmeric
2 large eggplants, cut into 1 cm thick slices
Oil, for frying
1 tablespoon black mustard seeds
125ml vinegar
1 onion, finely chopped
4 garlic cloves, sliced
1 tablespoon fresh ginger, finely chopped
1 tablespoon ground coriander
2 teaspoons ground cumin
1 teaspoon ground fennel
125g tamarind pulp
3 fresh green chillies, seeded and sliced
8 cm stick cinnamon
1 teaspoon chilli powder, (optional)
2 teaspoons sugar

METHOD:

Rub the salt and turmeric over the eggplant slices and drain in a colander for at least 1 hour. Dry with paper towel.

Heat about 2.5 cm of the oil in a large heavy-based frying pan. Add the eggplant and cook until brown on both sides. Remove to a plate, reserving 125 ml of the oil in the pan.

Put the mustard seeds and vinegar in a food processor and process to a pulp. Add the onion, garlic and ginger, and process to make a smooth paste. Set aside.

Dry-fry the coriander, cumin and fennel in a small frying pan over low heat, shaking the pan or stirring, until toasted.

Soak the tamarind pulp in 185 ml hot water for 10 minutes. Squeeze to dissolve the pulp in the water, then strain, discarding the seeds and fiber.

Heat the reserved oil and cook the mustard mixture for 5 minutes. Add the roasted spices, chilli, cinnamon stick, tamarind liquid and chilli powder, if using. Add the eggplant and any oil, cover, and simmer for 15 minutes. Remove from the heat, stir in the sugar and add salt, to taste. Cool and store in sterilized airtight jars. The eggplant pickle will keep for many months. To avoid spoiling, always use a clean dry spoon.

Milk Toffee | Sri Lankan Recipes

Milk Toffee

Ingredients (for about 35 pieces)

1 can condensed milk (398g)
250 g sugar
2 cardomom pods(crushed)
50 g cashews
1 tsp vanilla
1 tspn butter
1 tbspn thick coconut cream
Some butter/margarine to grease the cutting pan
Special Utensils
A rectangular shaped baking tray or similar dish to pour the milk toffee

Method:

Chop cashew nuts into small pieces and keep aside.
Apply some butter and grease the baking dish and keep it ready.
In a non-stick pan, mix the sugar and condensed milk until sugar is fully dissolved.
Then heat the pan with milk and sugar mix in very low heat. Add 1 tbspn butter into it & mix well.
Keep stirring about 15 minutes until the mixture begins to thick. Then add crushed cardamom, coconut cream and vanilla. Mix/stir well.
Stir it until the mixture turns to light golden and comes away from the sides of the pan.
Remove it off from the stove and pour onto the greased dish. Do it quickly to prevent sudden hardening. Spread the mix over the tray smoothly. Use an oiled spatula to make the top smooth.
Then cut it into about 1inch*1 inch pieces.
Allow few minutes to harden the toffee.
Remove and store in an air tight container until serving.

Sweet Potato Pancakes with Walnuts | Pancakes Recipes

Sweet Potato Pancakes with Walnuts

Ingredients:

2 sweet potatoes, scrubbed but not peeled
2 Tbs. unsalted butter
1 1/2 cups (12 fl. oz./375 ml.) nonfat milk
2 large eggs
2 Tbs. brown sugar
1 1/2 tsp. pure vanilla extract
1 cup (5 oz./155 g.) whole-wheat flour
1/2 cup (2 1/2 oz./75 g.) unbleached all-purpose flour
1 Tbs. baking powder
1/2 tsp. each ground cinnamon and freshly grated nutmeg
1/2 tsp. salt
Canola oil spray
1/2 cup (2 oz./60 g.) walnuts, toasted and coarsely chopped
Warmed pure maple syrup for serving

Method:

Preheat the oven to 200ºF (95ºC). Pierce the sweet potatoes a few times with a fork, and microwave on high until tender, about 8 minutes. Split each sweet potato lengthwise and let cool just until easy to handle, then scoop out and measure 1 1/4 cups (6 oz./185 g.) of the flesh; reserve the remainder for another use.

In a food processor, combine the warm sweet potato flesh and the butter and pulse until incorporated. Add 1/2 cup (4 fl. oz./125 ml.) of the milk, the eggs, brown sugar, and vanilla and process until smooth. Transfer to a bowl and whisk in the remaining 1 cup (8 fl. oz./250 ml.) milk. In a large bowl, combine the flours, baking powder, cinnamon, nutmeg and salt. Pour the sweet potato mixture into the flour mixture and stir just until combined. Do not overmix.

Place a griddle over medium heat until hot and coat lightly with canola oil spray. For each pancake, pour about 1/4 cup (2 fl. oz./60 ml.) of the batter onto the griddle and cook until bubbles break on the surface, about 2 1/2 minutes. Flip the pancakes and cook until golden brown on the second sides, about 2 minutes longer. Transfer to a baking sheet and keep warm in the oven. Repeat with the remaining batter.

Serve the pancakes piping hot, sprinkling each serving with the walnuts. Pass the warmed syrup at the table. Serves 6.

Sweet potatoes are a great source of beta-carotene and are full of fiber. Here, they star along with walnuts in a modern take on traditional pancakes that are dense with nutrition and full of flavor. If you like, serve with sauteed apples.

Salmon and Greens with Cumin Dressing | Salmon Recipes | Fish Recipes

Salmon and Greens with Cumin Dressing

Ingredients

Seared Salmon

2 tablespoons grapeseed oil

2 6-oz. salmon filets, skin removed

1 pinch salt

1 pinch pepper

1 pinch ground cumin

Green with Cumin Dressing (see recipe)
Greens with Cumin Dressing

1 shallot, minced

1 teaspoon Dijon mustard

½ teaspoon honey

1 pinch salt

1 pinch pepper

5 tablespoons white wine vinegar

1 tablespoon cumin seeds, toasted and ground

¾ cup grapeseed oil

70 grams salad greens

1 small handful cilantro leaves

cherry tomatoes, cut in half

Directions

Seared Salmon

1. Heat oil in a heavy skillet over medium-high heat. Season salmon filets with salt, pepper and cumin seeds and then place in the hot pan. Sear the filets on one side for 3 minutes and then carefully flip them and continue to cook until they are just cooked through, about 3 to 5 minutes more. Keep warm while you prepare the salad.
Greens with Cumin Dressing

1. Put shallot into a small glass bowl and add mustard, honey, salt, pepper, vinegar and toasted cumin seeds, and whisk well to combine. Slowly add oil and whisk until smooth. Toss with greens, cilantro and tomatoes. Store extra dressing in an airtight jar in the refrigerator.

Raspberry Cheesecake Brownies | Cake Recipes

Raspberry Cheesecake Brownies

• Ingredients

• For the brownie batter:

• 220g plain flour
• 3 tbsp cocoa powder
• 1/4 tsp salt
• 300g dark chocolate (65-70% cocoa solids)
• 200g unsalted butter
• 150g caster sugar
• 220g light brown sugar
• 4 large eggs
• 1 tsp vanilla extract

• For the cheesecake topping:

• 300g cream cheese (full fat)
• 2 egg yolks
• 70g caster sugar
• 125g raspberries

Method:

How to make Raspberry Cheesecake Brownies

Preheat the oven to 180°C. Line a 23cmx33cm brownie pan with parchment paper, leaving roughly a 5cm overhang, to help remove the brownies later.
Sift the flour, cocoa powder and salt together into a bowl and set aside. In a medium pan set over medium heat melt the chocolate and butter together. Once fully melted whisk in the sugars, then remove from the heat. Firmly whisk in the eggs and vanilla until the eggs are combined and the batter has thickened slightly. Add the flour mixture and gently fold together. You want to fold it in completely, a few spots of flour is fine. Pour into the prepared pan and gently level out.
For the topping beat all the ingredients, except the raspberries together until smooth. Place spoonfuls of the batter on top of the brownie base and use a knife to gently swirl together. Sprinkle the raspberries across the brownies. Bake in the preheated oven for 35-40 minutes or untila toothpick inserted into the middle comes out with just a few moist crumbs. Cool in the pan before cutting into squares.

Avocado Ice cream | Ice Cream Recipes

Avocado Ice cream

Ingredients:

½ cup pouring cream
1 tin evaporated milk steamed in tin and frozen
125 g pistachio chopped finely
1 tin condensed milk
100 g castor sugar
2 ripe avocados

Method:

Bring the cream and condensed milk to simmering point, cool.
Using a food processor or electric mixer add avocado and beat until creamy, next add the frozen evaporated milk and beat until thick.
Add the cooled mixture and fold through beating on slow speed and freeze.
Chill in freezer for 4hours until set. Take it out and beat again until thick and set adding the nuts.

Enjoy

Spiced Moorish Lamb Kebab | lamb Recipes

Spiced Moorish Lamb Kebab

Ingredients:

For kebabs:

1/2 kg lamb mince
Coriander leaves (hara dhania), finely chopped
1 tsp cumin seeds
1 tsp fennel seeds
1/2 tsp black pepper

1 tsp coriander seeds
A few sprigs of thyme
5 garlic cloves
Handful of raisins
1/2 yolk of an egg
1 stick cassia bark
1 tsp chilli flakes
1 lemon
4 Tbsp extra virgin olive oil
3 Tbsp bread crumbs
1 Tbsp butter
1/2 cup water


For hang curd dipping:

600 ml of hung curd
2 Tbsp extra virgin olive oil
1 tsp chilli powder
1/2 tsp black pepper
1 lemon squeezed
Salt to flavor
Handful of dill leaves, finely chopped
Handful of coriander leaves
1 Tbsp honey
1 cucumber de-seeded and finely chopped

Method:

Heat up a pan, and add cumin, fennel seeds, black pepper, coriander seeds, cinnamon & dry roast them until they start to change color.

Add the masala to a grinder.

Mince garlic, thyme, chilli flakes, raisins, juice of 1/2 lemon, olive oil and salt.

Add this mixture also to the grinder and mix it all together and keep the marinade aside.

Take a bowl and add breadcrumbs, 3 tsp of marinade mixture, egg yolk and olive oil.

Mix and make them into flat kebabs.

Rest them in the refrigerator for 15 minutes.

Pre heat the grill pan and drizzle it with olive oil.

Gently lower the kebabs into the pan.

Finish it with butter for glaze.

Take out the kebabs from the pan and add water into the pan and let it reduce.

Add this reduction on the kebabs before serving.


For hung curd dipping:

In a bowl add hung curd, olive oil, chilli powder, black pepper, lemon juice, salt, some dill leaves, some coriander leaves, honey and cucumber.

Mix it well and serve it with the kebabs.

Sauted Chicken Breasts With Mushroom Gravy | Chicken Recipes

Sauted Chicken Breasts With Mushroom Gravy

Ingredients

4 boneless skinless chicken breasts
1/4 cup flour
1/8 teaspoon salt
1/8 teaspoon pepper
3 tablespoons butter
1 small onion, finely chopped
8 ounces small fresh white button mushrooms
1/2 cup dry white wine
2 tablespoons corn starch
1 cup chicken broth
1/2 teaspoon dried thyme

Directions

If the chicken breasts are thick slice them vertically in half 1" thickness. Combine flour, salt and pepper in medium bowl. Dredge chicken in flour mixture.
Melt 2 tablespoons of butter in large skillet over medium heat. Sauté chicken until cooked through, about 10-12 minutes per side. Set aside and cover to keep warm.
Add remaining tablespoon of butter to pan. Sauté onions in butter until just starting to brown, about 2 minutes, then add mushrooms. Continue cooking until mushrooms soften and reduce in size, about 5 minutes. Add wine and reduce to simmer.
Mix corn starch in chicken broth and add to pan. Season with thyme, salt and pepper, adjusting to taste. Let simmer until gravy thickens. Spoon over chicken.
Very nice with mashed potatoes and steamed broccoli.

Delicious Browned Beef Stew | Sri Lankan Recipes

Delicious Browned Beef Stew

Ingredients

1 -1 1/2 lb cubed beef stew meat
1/2 cup flour
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 cup vegetable oil
1 onion, chopped fine
1 carrot, chopped fine
1/4 cup finely chopped celery, with a few minced leaves
1 tablespoon dried parsley
1 pinch thyme
3 1/2 cups beef broth
2 medium potatoes, diced
2 carrots, diced
2 onions, diced


Garnish: 

fresh thyme sprig

 Directions

Put flour, salt and pepper in a large ziploc bag.
Heat oil over medium heat in a large dutch oven.
Place meat in bag with the flour and shake until well coated.
Shake off meat pieces and add them to the oil and stir until slightly browned, Add remaining flour from the bag and the finely chopped onion.
Stir until well browned.
Add finely chopped carrot and next 4 ingredients.
Cover and cook over low heat for 1 1/2 hours (stirring every 15 minutes).
Add diced potatoes, carrots, and onions, cook for another 45 minutes or until potatoes are tender.