Vegetable Dishes
September 26, 2024 Leave a comment In Vegetable Dishes

Ingredients

  • 1 Eggplant (large)
  • 3-4 oz of freshly grated mozarella
  • 1 oz of freshly grated Parmesean
  • 4 oz of Ricotta
  • 2 tsp Italian Seasoning
  • 2 oz of Shredded Fontina
  • 8 oz of Marinara Sauce
  • 2 oz of Basil Pesto (optional)
  • 1 Egg
  • Salt & Pepper to taste

Directions

  • Preheat oven to 400F
  • Grate all of the cheese and set aside.
  • For the filling: mix the Ricotta, 1 Egg (can also just use the yolk if you want), 1 tsp of the Italian Seasoning, half of the mozarella, fontina and parmesean and salt and pepper. Set aside.
  • Trim top of eggplant and bottom of eggplant and thinly slice lengthwise into 1/4″ slices and aim for about 14-15 slices for an 8×8 baking dish
  • Arrange the eggplant slices on a paper towel lined plate, sprinkle with salt. Cover with another paper towel and layer the eggplant and microwave it for 6-7 minutes until it is tender and folds easily.
  • Put a bit of marinara sauce at the bottom of the 8×8 baking dish.
  • Roll the eggplant with the filling and place in baking dish.
  • Top with marinara sauce and remaining cheese to top and sprinkle with 1 tsp of Italian seasoning.
  • Cover with foil and bake until 25-30 minutes.
  • Remove foil and broil on high until cheese is browned and bubbly.
  • Dollop with pesto before serving.

Note: 1 recipe is enough for the kids, need to double to include adults.

Meats, Slow Cooker
September 26, 2024 Leave a comment In Meats, Slow Cooker

Ingredients

  • 1 yellow onion
  • 1-1.5 lb mushrooms
  • 2 bell peppers
  • 14½ oz can whole peeled tomatoes
  • chicken broth concentrate or boullion that’s been dissolved into a paste
  • 2 (¼ oz) cornstarch
  • 2 (12 oz) pkgs boneless, skinless chicken thighs
  • 1/4 oz of Tuscan spice blend
  • 1 oz capers
  • kosher salt & ground pepper
  • sugar to taste

Directions

  1. Halve onion, then thinly slice. Trim stem ends from mushrooms, then thinly slice caps. Halve peppers, discard stems and seeds, then slice into ¼-inch strips. Add tomatoes to slow cooker and crush using the back of a spoon or your hands.

    In a measuring cup, whisk to combine all of the broth concentrate, cornstarch, 1½ teaspoons salt, 1 Tablespoon of sugar, and ¾ cups water.
  2. Add all ingredients to the slow cooker except the capers and cook on high for 6 hours.
  3. Add capers when finished and pour over rice or mashed potatoes.

Note: Serves 2 heartily with leftovers.

Finger Foods, Salads, Sides & Starters, Toddler Easy, Vegetable Dishes
May 8, 2024 Leave a comment In Finger Foods, Salads, Sides & Starters, Toddler Easy, Vegetable Dishes

Artichoke Ingredients

  • 2 jars @sadaf_foods chargrilled artichokes in oil
  • 3 garlic cloves, crushed
  • 1 tbs parsley, chopped
  • 1 tbs dill, chopped
  • Baguette crostini, for serving

Goat Cheese Yogurt Spread Ingredients

  • 4 oz goat cheese
  • 1/4 cup Greek yogurt
  • 2 garlic cloves, crushed
  • The zest of 1/2 lemon
  • 1/2 tsp salt
  • 1 tbs water

Directions

  • Preheat air fryer to 390 F;
  • Drain artichokes as you reverse about 3 tbs of the oil; pour artichokes to an oven safe dish, add garlic, parsley and dill; mix well and air- fry for 10 minutes;
  • In the meantime add goat cheese, yogurt, garlic, lemon zest, salt and water to a food processor and give it a blitz;
  • Spread the goat cheese mixture over a plater, place artichokes on top, finish with fresh black pepper, lemons and enjoy with baguette crostini
Uncategorized
April 21, 2024 Leave a comment In Uncategorized

Ingredients

  • 1⅔ cups (210 g) all purpose flour
  • 3 tbsp (24 g) cornstarch
  • ½ tsp baking soda
  • 2 tsp baking powder
  • ½ tsp salt – omit if using salted butter
  • ⅓ cup (80 g) unsalted butter – room temperature
  • ⅓ cup (70 g) unflavored vegetable oil – I use canola/avocado oil
  • ½ cup (100 g) white granulated sugar
  • ¾ cup (150 g) soft brown sugar – in the US use light soft brown sugar
  • ⅔ cups (150 g) black sesame paste
  • 3 large eggs – room temperature
  • 1½ tsps vanilla extract/essence
  • 1 cup (225 g) buttermilk – room temperature

Directions

  • Preheat oven to 350 degrees without fan on for even slow heating.
  • Sift the flour, cornstarch, baking soda, baking powder and salt. Set aside.
  • Cream the white sugar, brown sugar, black sesame and oil until light and fluffy.
  • Add the egg, one at a time, slowly incorporating for about 15 seconds.
  • Add the Vanilla and Buttermilk.
  • Fold in your dry ingredients.
  • Put in 3x 6″ pans of 2x 8″ pans. Cooking times will vary depending on size of pan.
  • Bake 6″ pans for 37 minutes. 8″ pans for 30-35 minutes. Use cake tester.

Note: Can reduce the sugar. I would use 1/2 cup of white and brown sugar to reduce sweetness.

Uncategorized
February 19, 2024 Leave a comment In Uncategorized

Ingredients

  • 2 lbs of Chuck Roast
  • 1 cup of Soy Sauce
  • 3/4 cup of Calamansi Juice
  • Water*
  • Cornstarch Slurry
  • 6 Garlic Cloves
  • 1-2 White Onions

      Directions

      • Brown your chuck roast (optional) but leave it whole. Add the soy sauce, calamansi juice, garlic cloves (you can mince or leave it whole) and the white onions (cut into rings or diced, your preference) into the slow cooker.
      • Slow cook for 12 hours until the meat can be shredded apart. Take the meat out of the sauce, increase the heat of the sauce and adjust the taste with water/soy sauce or more acidity. Once you’re happy with the sauce, add a cornstarch slurry of 2 Tbsp of cornstarch and cold water mixed in. Let it simmer or boil until the sauce thickens.
      • Shred the meat and pour sauce onto the meat.

      *NOTE: This makes more sauce than what I’ve used so you can reduce the sauce to 3/4 cup of soy sauce and 1/2 cup of Calamansi juice probably. I used the Calamansi bottled concentrate but can use lemon.

      Uncategorized
      November 10, 2023 Leave a comment In Uncategorized

      Ingredients

      • 6 Sticks Unsalted Butter (room temperature)
      • 15 Cloves of Garlic
      • 1/4 cup of soy sauce

      Directions

      • Put unwrapped butter in a bowl and let it come to room temperature for 1-2 hours
      • Cut off the stems off of 15 garlic cloves, place in a food processor
      • Add the soy sauce to the food processor and mix until smooth.
      • Slowly mix it into the butter

      Keep in the refrigerator for a week or freezer for 6 months.

      Dessert
      July 18, 2023 Leave a comment In Dessert

      Ingredients

      • 2 pints of whipping cream
      • 7 oz of Condensed Milk (half of a 14 oz can – original recipe calls for the full can, too sweet)
      • 1.5 cups of Water (cold)
      • 1 3.4 oz package of instant Vanilla Pudding (Jell-O, NOT the cook kind) or the Banana Pudding
      • 5-6 Bananas (entirely yellow, no speck of brown yet)
      • Graham Crackers or Nilla Wafers (~1 box – original recipe calls for Nilla Wafers)

      Directions

      • Mix the milk with the water and vanilla pudding; set overnight
      • Whip whipping cream until stiff peaks
      • Combine the whipped cream with the pudding mixture
      • Layer with a bit of the cream + banana + wafers + cream + banana + wafers etc.
      • Let set for 5 hours or overnight

      Note: If you don’t have time to have it set, do a quick dip of the graham crackers / wafers into milk to soften prior to layering. Enough to make 3 layers in a 9×13 foil pan.

      Meats
      July 18, 2023 Leave a comment In Meats

      Ingredients

      • 2 Tbsp of Oil
      • 2 Tbsp of minced Garlic
      • 1 cup of Gochuchang (mild) OR Ssamjang if you don’t want it as spicy
      • 3/4 cup of Mirin
      • 3/4 cup Rice Vinegar
      • 3 Tbsp Soy Sauce (light or dark or regular)
      • 1/3 cup of Sugar (brown sugar for added depth if desired)
      • 3/4 cup Ketchup
      • 1 1/2 cup of water (or bone broth/stock for more flavor)
      • 3-4 lbs of boneless Short Rib OR ~6 lbs if with bone
      • Pepper to taste

      Directions

      • Preheat oven to 350F
      • Whisk all the ingredients together *except* the meat to make sauce
      • Put meat in dutch oven, pour sauce on top and cover
      • Bake for 3-4 hours (~3 hours if no bones, 4 hours if with bones) covered
      • Remove cover and bake for another 30-45 minutes or until sauce thickness desired is achieved
      • Skim off fat from the surface
      Salads, Sides & Starters, To Try, Vegetable Dishes
      July 12, 2023 Leave a comment

      Ingredients

      Roasted Mushrooms

      • 700g/ 1.4 lb small whole white mushrooms or halved larger ones
      • 3 tbsp extra virgin olive oil
      • 1 tsp cooking/kosher salt
      • 1/2 tsp black pepper
      • 5 sprigs fresh thyme (sub 1/2 tsp dried thyme)
      • 2 garlic cloves , finely minced
      • 2 garlic cloves, smashed

        Balsamic Marinade

        • 4 tbsp balsamic vinegar
          • 3 tbsp extra virgin olive oil

          Directions

          • Preheat oven to 200°C/375°F (180°C fan).
          • Season – Put mushrooms into a roasting pan (not tray, easier to mix well in pan). They can be snug but should be in a single layer (mushrooms shrink ~25-30%). Toss with olive oil first. Then add salt, pepper, thyme and garlic (minced & whole), then toss again.
          • Roast 35 minutes, tossing well at the 20 minute mark, or until the mushrooms are browned and soft.
          • Marinade – While hot, transfer mushrooms into a bowl (including all the juices). Add balsamic and olive oil. Toss well.
          • Marinate 2 to 24 hrs – Let the mushrooms cool and marinate for 2 hours (uncovered), tossing once or twice, or for even better flavour, marinate overnight (covered in fridge once cool).
          • Serving – Always serve at room temperature or slightly warmed, for best flavour. And don’t waste the juices – it’s full of flavour!

          Note: Serving options – As part of a grazing board, on polenta or mash as a meal, on toast slathered with goats cheese or cream cheese, on the side of fried eggs, on creamy risotto or risoni/orzo.

          Previous 1 23 4 Next

          Recent Posts

          3-Ingredient Meltaway Cookies

          September 8, 2026

          Restaurant Style Brazilian Stroganoff

          September 7, 2026

          Sourdough Discard Waffles

          March 30, 2026

          Sourdough Focaccia

          March 16, 2026

          Tocino Ham

          January 27, 2026