Clam, Mussel, and Sausage Pot

Possibly the most west coast stew you can make! Such a good camping meal, or just a good 'ol backyard BBQ!

Clam, Mussel and Sausage Pot

3 large chorizo sausages
Clams
Mussels
Whole new potatoes
1-2 cans chopped tomatoes
Chopped garlic
2 bottles of beer
S&P

In a large stock pot toss in the potatoes, tomatoes, and beer. Cook until the potatoes are almost fully cooked. Toss in the sausages, clams and mussels (in shells) and simmer until the shells open up and clams and mussels are cooked. Enjoy with a crusty baguette, the sauce is so good!

Some variations:
Add chicken, shrimp, fish, crab..etc
Add white wine instead of beer
Add onions, corn..etc


Singapore Noodles and Satay Chicken

These noodles are so good! They have a delicious curry taste to them, and they are surprisingly light. Perfect to accompany satay chicken.

Singapore Noodles
1/4 lb vermicelli noodles (softened in hot water for at least 15 minutes)
2 c mung bean sprouts
1 red bell pepper
2 carrots
2 green onions
3 tsp minced ginger
1/4 c chicken broth
1/2 tsp brown sugar
1/2 tsp salt
1/4 tsp pepper
4 tbsp oil
1 1/2 tbsp curry powder (or to taste)

Julienne all the veggies. Rinse and drain bean sprouts. Prepare the sauce by whisking together chicken broth, brown sugar and s&p. Heat a wok with the oil, add ginger and curry and cook until aromatic. Toss in all the veggies and cooked noodles except the bean sprouts and green onions. Pour the sauce over the mix and cook until all the moisture is absorbed. At the very last minute add in the sprouts and green onions and serve.

Satay Chicken
1/2 c smooth peanut butter
1/2 coconut milk
2-4 small red chili's
2 chicken breasts

Cook ingredients in a small sauce pan until completely mixed. (Can be stored in the fridge for up to a week) Use skinless boneless chicken breast or chicken thigh, cover in sauce and bake in the oven until the chicken is fully cooked.

Open faced BBQ Beef Sandwich

I made this sandwich with some leftover roast beef and it is so good! For the side I made a baked mashed potato and ceasar salad.

Open Faced Roast Beef Sandwich
Very thinly sliced beef
1/4 c BBQ sauce (I used BOLD sauce)
Sauteed Onions
Mushrooms
Grated Mozzarella Cheese
Texas Toast

Toss the beef, onions and mushrooms in the BBQ sauce until fully coated and saucy. Fry each side of the texas toast in a pan until just crispy. Top the toast with the beef mixture and then cover in grated cheese. Put on a baking sheet and broil on med until the cheese is bubbling and golden.

"Baked" Mashed Potatoes
2 Medium potatoes
1/3 c sour cream
6 green onions
bacon bits

Cook potatoes in water until soft. Mash them with the skin on, add in sour cream, onions and bacon bits. S & P to taste.

Katharine's Magic Soup

My friend Katharine makes the BEST udon soup. It's perfect for a rainy grey day, or when you're not feeling so hot. It can have so many variations with any type of flavor you want! This is my most recent replication.

Magic Udon Soup
Serves 2

1 or 2 packs of Udon Noodles
1 bunch of enoki mushrooms
4 or 5 large white mushrooms
2 small heads of baby bok choy
1 med white onion
Ginger to taste
Garlic (if desired)
Chilis (if desired)
Lime
Cilantro
Udon soup mix

Start by simmering about 4 cups of water with ginger and garlic. While doing this chop all veggies into bite sized pieces. Leave the enoki mushrooms whole, except cut off the root. Don't be scared of the creepy looking little enoki's. I admit, I was a little bit nervous.. but they are tasty! Once the broth is simmering and fragrant, add the soup stock, noodles and all the veggies, except for the cilantro. Depending on how spicy you like it, add more or less chili's. Udon noodles do not need to be cooked long, and neither do the veggies. Once the noodles are tender, you are done! Chop up and add the cilantro, squeeze a lime over it and enjoy with a good friend!

Breakfast Scramble

This is such a good breakfast, but I don't just eat it then. I make this one for lunch and dinner. Not all on the same day, of course. Wait a minute.. maybe I will.

Breakfast Scramble
Goat Cheese
eggs
chives
sausage
salt and pepper

Cook sausage until it's crispy on the outsides, then toss in beaten eggs. Don't scramble too long because they will continue to cook once taken off the stove. I take mine off while it's still a bit runny. At the last moment toss in the chopped chives and salt and pepper. Take off stove and plate. At this point, I like to add lots of chunks of goat cheese, this way the cheese doesn't melt too much. Then all you need to do is eat it!

Fresh Linguine with a Creamy Rose Sauce


Fresh pasta is hard to beat, top it with a perfectly creamy homemade sauce and it's lovely! So simple too.

Linguine with Rose Sauce

1 pack of fresh linguine noodles
1 can of tomato sauce
1/4 c sun dried tomatoes
1/4 cup red wine
Garlic
1/2 C full fat whipping cream
spices of your choice

In a pot of water, cook noodles with some salt, strain and keep to the side. In a large frying pan add 2 tbsp of oil, saute garlic and chopped sun dried tomatoes, then add tomato sauce, wine and seasoning of your choice. Add water if needed. When this has simmered for at least 20 minutes, add the cream, simmer for another 5 minutes or so. Toss in the noodles and serve! Topped with fresh parmesan flakes, it is the most simple and refreshing pasta!


Salt and Vinegar Kale Chips

I LOVE salt and Vinegar chips. Unfortunately, they don't like my hips. So I decided to research alternatives to ease my cravings. I found these on a vegan blog and they intrigued me. I know there is NO replacement for pure and delicious fried salt and vinegar chips but these are tasty anyways!

Salt and Vinegar Kale Chips
1-2 bunches Kale (washed and dried well)
2 tbsp olive oil
2 tbsp apple cider vinegar (or your favorite vinegar)
1 tsp sea salt

Chop kale into bite sized pieces. Be sure to remove the stalk. Toss in a bowl with all ingredients and bake at 400 degrees on a piece of parchment paper. Bake for about 20 minutes or until chips are crispy. Flip halfway through.

Enjoy!

Edamame Beans

How good does that look!? I've recently fallen in love with Edamame Beans, and I have found the best place to get them (IF you don't want to make them yourself, of course.) The Canoe Club downtown not only has an awesome atmosphere but the best Edamame, better than any japanese restaurant in town! Usually, they're steamed then sprinkled with sea salt but the C.C. puts an amazing 'dressing' on them, I can only guess what the 'dressing' is but here's my guess..

Edamame ala Canoe Club.. Maybe?

Steamed Edamame Soy Beans
Sea Salt
Sesame Oil
Blackened Sesame Seeds
Rice Wine Vinegar

Bison Burger

This summer when you're firing up the barbie for some burgers, try using something other than beef! We tried using bison! It was tasty but be sure to get as lean as you can, it was greasy! Something else thats easy to spice up any burger is to add flavor to your mayo. For the Bison burger, Dwayne added hot sauce and chili powder! You can add anything from sun dried tomatoes to pickles!

Stuffed Peppers

I've been experimenting a lot with using ground veggie round instead of beef and I have yet to find a recipe that it doesn't work with.
This is a really good meal and pretty easy too!

Stuffed Peppers
med red peppers, tops cut off and cleaned
1 pk ground veggie round
1 med onion
4-5 mushrooms
3 cloves garlic
1 pk pre-cooked rice (can use any kind)
1/2 cup diced tomatoes
1/4 cup shredded cheese

In a frying pan put chopped onion, garlic, mushroom and cook for about 2 minutes. Then add veggie round and diced tomatoes and rice. Season to taste. I used flavoured rice so I just added some chili powder and s and p. Cook for another 10 minutes and let simmer.
Once fully cooked, fill peppers and top with shredded cheese. Bake in oven for about 30 minutes on 350 degrees.

Inside the mind of a Cakeball

"I'm tasty."

Won Ton Soup

Won Ton Soup is delicious when made with homemade won tons! Luckily Dwayne makes the best wontons! We have tried them with tofu, pork, and chicken and my personal favorite is the plain old pork. So here it is!

Won Ton Soup

For the won tons:
(this will make a ton of won tons, you can freeze what you don't use)
Won Ton Wrappers
6 Green Onions
2 Eggs
5 cloves Garlic
Chunk of Ginger
2 tbsp Hoisin
1 tbsp Sesame Oil
3 tbsp Soya Sauce
2 lbs ground pork
Mix all the ingredients together (except for the wrappers)
Prepare the wrappers with a little bowl of water on the side. Place about a tbsp of filling in the middle of a wrapper and experiment with closing them! Use the water as glue, but don't use too much! Once they are all wrapped, they can be added to the prepared soup and will cook in the broth. Any unused won tons can be frozen and saved for another rainy day!

For the soup

2 baby bok choy
Won Ton Soup Stock

Enjoy!

Butter Pecan Cake with Penuche Icing and Candied Pecans


I made a birthday cake for my Mom and I wanted to make an icing that wasn't so boring, and went well with a butter pecan cake and I stumbled upon a VERY tasty icing that was absolutely perfect for my Mom.

Penuche Icing

1/2 cup butter
1 cup brown sugar firmly packed
1/4 cup milk
1 3/4 cup icing sugar

In a saucepan, melt the butter and add brown sugar. Bring to a boil and boil for about 2 minutes. Whisk constantly and add milk slowly, boil for another minute or so. Take off heat and let it come down to room temp/ don't put in fridge.
When it's cool, whip in icing sugar until it reaches your desired consistency. Can add more or less icing sugar.

Ice, and enjoy!

Perogie Pita Pizza

Pita Pizza's are a great way for everyone to have pizza just exactly how they like it. 
This is how I like it.

Perogie Pizza

Pita Bread
Sour Cream
Bacon
Shredded Hasbrowns
Mozzarella Cheese
Onion
Mushroom

Using sour cream as a base for the pizza, then top with (de-frosted) shredded hashbrowns, onion, mushroom, cooked bacon bits and grated mozzarella. Cook until golden. 

Sunomono Salad

One of my favorite things is going for japanese food and one of my favorite menu items is Sunomono Salad! It's vinegary, a little sweet and really delicious! 
This recipe is only my version but it can be made in so many different ways, and its all to taste. 

Sunomono Salad

Vermicelli Noodles
Thinly sliced Cucumber
Carrots slices
Vinegar
Soya Sauce
pinch of Sugar

Optional:
Sake
Wakame Seaweed
Seafood
Lemon Slices

Vietnamese Salad Rolls

These salad rolls are so good! You can put anything you want in them, I mostly make veggie and avocado rolls but you can add chicken and shrimp too! Great for dipping in thai sweet chili sauce and if you're feeling up to it you could even whip up a peanut sauce!

Vietnamese Salad Rolls

Rice wraps 
Lettuce
Carrot
Cucumber
Avocado
vermicelli or rice noodles (vermicelli is less filling)
Meat or seafood of your choice

Soak the rice wraps ONE AT A TIME in warm water, until they are soft and pliable (about 20-30 seconds) Shake excess water off wraps and lay on a plate. In the middle of the wrap place your sliced veggies and/or meats, and noodles. Wrap like a burrito, make sure it's tight. Let it sit and dry for a few minutes to avoid a wet, messy wrap. Serve with Sweet Chili Sauce and Peanut Sauce.

Peanut Sauce

Vegetable Oil enough for frying onions
Chopped onions
Dried Chilis to taste
1 cup Chunky peanut butter
2 tbsp Sesame oil 

Fry onions, in Vegetable Oil until sweating (not you, the onions). Add chilies and cook a bit longer. Add peanut butter and sesame oil and cook until well combined. Let it chill and serve with salad rolls cold.

Chocolate Cake Balls

I found this yummy recipe on one of my favorite food blogs: http://bakerella.blogspot.com/2007/12/red-velvet-cake-balls.html
Her recipe calls for Red Velvet Cake but I decided to try it with just chocolate cake and cream cheese icing. 
Be warned! They are a lot of work and VERY time consuming,make sure you are patient and let the balls chill for long enough, or else they will turn into a goopy mess when you try to dip them in the coating. They are perfect for any occasion and can be made using any type of cake. (Though I would make sure to stick with the cream cheese icing, it's just that much richer in flavour!) Anyways, give them a try! They're irresistible!!

Mmmojitos..

When we were in Airlie Beach, Australia, we stumbled upon a Rum Bar that served the MOST amazing Mojitos I've ever tasted. They offered the classic mint mojitos but they also had Blueberry, Mango and Raspberry infused mojitos. Of course I couldn't resist the Blueberry mojito. The picture above is the actual Mojito that sparked my newfound love. The recipe, however is taken from www.foodandwine.com and it seems to be just right!

Blueberry Mojitos

10 mint leaves, plus one for garnish
10 blueberries
3/4 oz simple syrup 
ice
1 1/2 oz gold rum
2 wedges lime
1 oz club soda
1 oz sprite (can omit and add more club soda)

In the bottom of the glass, mash the mint, lime, syrup and blueberries together. Add ice and mash a bit more. Pour in rum, club soda and sprite. Garnish with sprig of mint and enjoy!!


Baking Experiments..

My baking skills are not as good as my cooking skills, but I still like to attempt it. I mostly just enjoy the smells that come along with baking, not to mention I'm all about 'licking the spoon'. 
Top left: Chocolate Peanut butter Marshmallow Square, Top Right: Sugar Cookies, Middle Left: Mango Apple Pie, Middle Right: Chocolate Chip Cookies, Bottom Left: Chocolate Fudge Cupcakes with Vanilla Buttercream Icing, Bottom right: Strawberry Puff Parcels

Chocolate Chip Banana Bread



I have turned into one of those people who puts all the old bananas in the freezer after they've ripened and I ended up having tons in there so I had to make something!

Chocolate Chip Banana Bread

3 or 4 ripened bananas
1/3 cup melted butter
3/4 cup chocolate chips
1 cup sugar
1 egg beaten
1 tsp vanilla
1 tsp baking soda
pinch of salt
1 1/2 cup flour

No need for a mixer. Preheat oven to 350 degrees. With a wooden spoon, mix butter into the mashed bananas in a mixing bowl. Mix in sugar, egg and vanilla. Sprinkle baking soda and salt over the mix, and mix in. Add chocolate chips and mix.  Add flour last, mix. Pour mix into a buttered 4 x 8 loaf pan. Bake for one hour. Cool on a rack. Remove from pan and slice to serve!

I'll just have a bowl of soup..

 I made this soup when I was trying the dreaded Cabbage Soup Diet, and I couldn't stand it, so I decided I would make it just a vegetable soup diet with cabbage on the side.

Vegetable Soup

5 mushroom
2 cloves garlic
4 stalks celery
1 med onion
1-2 carrots
1 can crushed tomatoes
1 litre soup stock (I used chicken stock)
2 tsp oil
seasoning to taste (I used basil and oregano)


Dice all veggies into pieces. In a stock pot, fry oil, garlic and onion until onions are 'sweating'. Add all other veggies and seasoning and cook for a few more minutes. Add crushed tomatoes and stock, keep simmering on med heat until veggies are cooked.  Best served on a cold day with some garlic toast! Yum.

How sweet it is..

I love sweet potatoes, I love crisps. So I made... 

Sweet Potato Crisps

1 large sweet potato
oil for frying
seasoning you prefer

Peel the skin off of the sweet potato, then use a mandolin slicer, or a potato peeler to slice small strips of sweet potato.
In HOT oil, enough for shallow frying, cook the crisps until..well, crispy. Strain out of oil and place on a paper towel. Sprinkle with seasoning at this point.

Serve with a basil garlic mayo.

Veggie Quesadilla!

Just plain and simple veggie quesadillas with homemade fresh salsa and sour cream really make my day! 










Quesadillas

1 pack of flour tortillas
1 whole tomato diced
1/2 red onion diced
1 green pepper diced
1 large avocado 
hot sauce to taste
however much cheese you like!

I find it easiest to use one tortilla folded in half instead of using two.. so on one side of the tortilla layer all ingredients and make sure cheese is on top and bottom layer. Drizzle hot sauce over ingredients. Fold in half and fry in a non stick pan or on a grill until each side is browned and cheese has melted.
You can also add taco beef or chicken if you prefer.
Serve with fresh tomato salsa.

Get Stuffed!

This past christmas I was appointed head chef so I wanted to make everything just perfect, especially my favorite part of turkey dinner, STUFFING! So I came up with this recipe..

Turkey Stuffing

1 large pack of bread crumbs(I used a pack of 12 dinner rolls- I just diced 'em up and toasted them)
1-2 cans mushroom soup
5-10 mushrooms
1 large onion
4 stalks celery
1/2 cup pinenuts
Poultry seasoning to your taste.

In a frying pan, saute the chopped onion, sliced celery, and sliced mushrooms. Cook for about 5 minutes. Add mushroom soup and seasoning and cook for another 2 minutes. Take off heat and add to breadcrumbs and pinenuts. Toss until coated and add boiling water, enough to soak the mix. Stuff the turkey and cook as usual. Enjoy!!!!


Purple Hashbrowns

I just made this recipe the other day and it was SO GOOD. 

Purple Hashbrowns

1/2 cup prepared red cabbage
1 1/2 cups frozen shredded hashbrowns
1/2 med onion sliced 
Dollop of sour cream per serving

On med high heat, fry onions in 2 tbsp oil until caramelized. Add hashbrowns and cook until crispy. Mix in cabbage and cook for 2 more minutes (just enough to heat cabbage) Season to your taste and serve with a small dollop of sour cream on top!


Batter Up

When we lived in Noosa, Dwayne would go fishing almost everyday, so we had to create some good recipes to cook all the fish he brought home. This batter that Dwayne would make was really good, and had a little kick to it. Excellent with calamari and prawns as well.


Beer Battered Fish

1 bottle of beer
1 tsp chili powder
s & p
2 cups flour

Any kind of fish you like
Calamari
Prawns

Lemon
Tartar Sauce

Enough oil for deep frying.

Whisk top 4 ingredients together in a bowl. Heat oil to med-high, until a drop of batter starts to sizzle. Dip any kind of seafood you like into batter, shake off excess, put in fryer. Cook until both sides are golden and crispy. 
Serve with lemon wedges and tartar sauce.