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Calico Pie

Serves 6. Cooking: 35 - 40 min

  • 10 oz. Spinach, washed, stemmed, and chopped coarsely
  • 1 tbsp butter
  • 1 small onion, chopped
  • 1 clove garlic, minced (large)
  • 1 - 9” double pie crust
  • 225 g thinly sliced ham
  • 1 ½ cups grated Mozzerella cheese
  • 1 red bell pepper, julienned
  • 2 tbsp grated parmesan
  • 4 med. eggs, beaten
  • ¾ tsp dried tarragon leaf

Preheat oven to 400°F. Cook spinach until just wilted. Drain well. Saute onion and garlic in butter until soft. Stir into spinach and set aside. Lay ham evenly over bottom and up sides of pie crust. Sprinkle half of mozzerella evenly over ham. Layer spinach mixture over cheese. Top with remaining cheese. Lay pepper on top. Sprinkle parmesan on top. Reserve a small amount of egg to brush on top crust. Beat rest of egg with tarragon and pour into pie. Cover with otp crust. Seal edges. Brush with reserved egg. Make slits for steam to escape. Bake 35 - 40 min.

Dumplings

Cooking: 15 min Yield: 6 dumplings

  • 1 cup flour
  • 2 tsp baking powder
  • 1 tsp sugar
  • ½ tsp salt
  • 1 tbsp butter
  • ½ cup milk

Stir flour, baking powder, sugar, and salt together in medium sized bowl. Cut in butter until crumbly. Stir in milk to make soft dough. Drop by spoonfuls onto boiling stew. Cover and simmer 15 min without lifting lid. Serve. Variation: Add 1 tbsp parsley flakes

Roasted Garlic

Preheat oven to 350F. Peel loose, papery skin from 1 large head garlic, leaving cloves intact. Cut off thin slice from top of head. Place head on sheet of aluminium foil, and sprinkle with 1 tsp olive oil and pinch dried thyme. Fold up edges of foil, and place on cookie sheet. Bake 40 to 45 min, until soft.

Sweet and Sour Pork

Serves 8.

Marinade:

  • 1 ½ lb boneless loin or leg of pork
  • 1 whole egg, slightly beaten
  • 2 tbsp cornstarch
  • 2 tbsp cooking oil
  • 1 tsp salt
  • 1 tsp light soy sauce
  • ¼ tsp pepper

Batter:

  • 2 whole tomatoes
  • 1 whole green pepper
  • cooking oil
  • ¾ cup flour
  • ¾ cup water
  • 2 tbsp cornstarch
  • 1 tsp salt
  • 1 tsp baking soda

Sauce:

  • 1 cup sugar
  • 2 tbsp sugar
  • 1 cup chicken broth
  • ¾ cup white vinegar
  • 1 tbsp cooking oil
  • 2 tsp dark soy sauce
  • 1 tsp salt
  • 1 clove garlic, finely chopped
  • ¼ cup cornstarch
  • ¼ cup cold water
  • 8 ¼ oz pineapple chunks, drained

Trim fat from pork, cut into ¾” pieces. Mix marinade ingredients in medium bowl. Marinade pork 20 min. Cut each tomato into 8 wedges. Cut bell pepper into 1” pieces. Heat oil in wok to 350°F. Mix batter ingredients. Stir pork pices into batter until well coated. Fry about 15 pieces at a time, 4 minutes or until light brown, turning frequently. Drain on paper towels. Increase oil temp. to 375°F. Fry pork all at once 1 minute or until golden brown. Drain on paper towels. Place pork on heated platter. Heat sauce ingredients to boiling in 3 quart saucepan. Mix ¼ cup cornstarch and ¼ cup water. Stir into sauce. Cook and stir about 20 seconds or until thickened. Stir in tomatoes, pepper and pineapple. Heat to boiling. Pour over pork.

Pizza

Prep: 20 min. Cooking: 15 min Serves 4.

Crust:

  • 1 cup flour
  • 1 ml salt
  • 10 ml baking powder
  • 30 ml shortening (cold)
  • 125 - 175 ml milk

Sauce:

  • 125 ml tomato sauce
  • 5 ml oregano
  • 5 ml dill seed
  • 5 ml basil
  • 10 ml grated Parmesan cheese
  • garlic, salt, pepper

Preheat oven to 450F. Sift flour and measure. Sift all dry ingredients into large bowl. Cut shortening into dry ingredients with pastry blender until mixture looks like ‘meal’. Add milk, gradually stirring with fork until all flour is mixed in & dough forms a ball. Turn dough out onto a lightly floured surface, knead 10 - 15 times. Roll dough into a circle (1/2 cm thick). Place circle on ungreased cookie sheet & crimp edges using thumb and index finger. Spread tomato sauce onto crust. Sprinkle on spices. Add additional toppings, grated mozzarella and Parmesan cheese. Bake for 15 min. or until cheese bubbles and crust is golden.

Chicken

Chicken Balls

Makes 4 dozen 1” balls.

  • 1 lb ground chicken
  • 2 eggs, beaten
  • 1/2 cup bread crumbs
  • 2 tbsp grated Parmesan cheese
  • 1 tbsp dried parsley
  • 2 tsp basil
  • 2 tsp oregano
  • 1/2 tsp garlic powder
  • 1/4 tsp pepper peanut oil

Combine all ingredients until thoroughly blended. Shape into small balls about 1” in diameter. Pour oil into a frying pan to a depth of 1/8” and heat. Add balls and sauté over med. heat until golden (~5 min each side). When done, drain on paper towels. Keep hot until all are done and serve immediately with cocktail picks, or refrigerate for up to 2 days. Appetizers can be reheated in an ungreased frypan, in microwave, or in hot oven.

Chicken Breast with Mustard and Basil

Serves 2.

  • 2 boneless chicken breasts
  • flour for dredging chicken
  • 1/4 cup clarified butter
  • 1 tbsp minced shallots
  • 1/2 cup dry white wine
  • 2 tbsp Dijon mustard
  • 1/4 cup chopped fresh basil
  • 2 tbsp cold unsalted butter, cut into bits

Season chicken with salt and pepper, dredge it in the flour, shaking off excess. In a skillet, heat the clarified butter over moderately high heat. In it, sauté the chicken for a few minutes on each side until it is cooked through, and transfer to a plate. With the butter remaining in the skillet, cook the minced shallots, stirring, until they are softened. Add wine and deglaze the skillet, scraping up the brown bits. Boil the liquid until it is reduced by half; stir in mustard, basil, and salt and pepper to taste. Take the pan from the heat and add the butter, a little at a time, whisking, and continue to whisk until butter is incorporated. Serve chicken with sauce and Rose wine.

Chicken (or Turkey) Cacciatore

Serves 4.

  • 3 cups sliced mushrooms
  • 1 med. onion, chopped
  • 1 med. gr. pepper, chopped
  • 1 tbsp butter
  • 4 cups cooked chicken, bite-sized chunks
  • 1 can Campbell’s tomato soup

In 3L microwavable casserole, combine mushrooms, onion, gr. pepper, and butter. Cover; microwave at HIGH 5 - 6 min. or until veggies are just tender. Stir in chicken and soup. Cover; microwave at MED. 4 min., stirring once. Let stand, covered, 2 min. Serve over cooked linguine.

Chicken in Orange Sauce

prep: 10 min cooking: 40 min. Makes 4 servings.

  • 1 tsp paprika
  • 1/4 tsp pepper
  • 4 (1 1/2 lb) chicken pieces, bone-in
  • 2 tbsp. vegetable oil
  • 1/4 cup chicken stock or white wine
  • 2 oranges
  • 3/4 cup orange juice
  • 2 tbsp honey
  • 1/2 tsp herbes de Provence or rosemary

Mix paprika and pepper. Remove skin from chicken, sprinkle with paprika mixture. In a large skillet, over medium-high heat, brown chicken in oil, 5 min per side. Reduce heat to med.-low, cook 10 min per side, or until nearly cooked. Remove from skillet and keep warm. Pour fat from skillet, add stock, scraping all remaining bits form bottom. Grate orange rinds carefully, to get orange zest only (no white pulp). Stir in zest, juice, honey, and seasonings. Return chicken to skillet, spoon sauce over it, simmer 10 min. Serve garnished with orange sections or slices.

Chicken with Sherry and Mushrooms

Prep: 20 min Cooking: 1 hour Makes 4 - 6 servings. Reheating: 45 min

  • 2 slices bacon, chopped
  • 2 cloves garlic, minced
  • 1 large onion, chopped
  • 3 large carrots, chopped
  • 1 tbsp veg. oil
  • 2 lbs boneless, skinless chicken thighs
  • 1/4 cup all-purpose flour
  • 1 cup chicken stock
  • 1/2 cup dry sherry
  • 1/2 lb mushrooms sliced
  • 1 tsp dried thyme
  • 1 bay leaf salt and pepper
  • 1/4 cup chopped fresh parsley

In Dutch oven or large, heavy saucepan over med.-high heat, cook bacon about 1 min, stir in garlic, onions and carrots. Cook, covered, about 5 min or until onion is softened. Remove veggies and set aside. Add oil to pan. Dust chicken lightly with flour and brown on all sides. Return veggies to pan. Add stock, sherry, mushrooms, thyme and bay leaf. Bring to boil, reduce heat, cover and simmer, stirring occasionally, for 50 to 60 min or until chicken is tender. Add salt and pepper to taste. Let cool; cover and refrigerate for 4 - 24 hours. Skim any fat from surface. Transfer to baking dish and bake in 350F (180C) oven for about 45 min or until heated through. Sprinkle with parsley.

Coconut & Curry Chicken

Serves 4.

  • 4 boneless chicken breasts
  • 2 tbsp olive oil
  • 1 small onion
  • 2 - 3 cloves crushed garlic
  • 1 small red bell pepper, strips
  • 4 tbsp curry powder
  • 1 - 14 oz can coconut milk
  • 2 medium potatoes, chopped
  • 1 - 10 oz can bamboo shoots
  • salt, pepper, cayenne pepper

Cut up chicken in bit-sized chunks and cook in olive oil in large pot until tender. Add spices to taste. Add crushed garlic cloves, onions, and bell pepper. Sauté until slightly tender. Sprinkle on curry powder and gradually stir in coconut milk. Add chopped potatoes and simmer until potatoes are tender, ~20 min. Add bamboo shoots and simmer for another 3 - 5 min.

Hazelnut Chicken Breasts with Lemon Mustard Sauce

Prep: 15 min. Cooking: 15 min Serves: 6

  • 6 pieces (1 1/2 lb) boneless chicken breasts
  • 1/2 cup all purpose flour
  • 2 eggs
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 cups fresh bread crumbs
  • 1 1/2 cups toasted hazelnuts, finely chopped
  • 2 tbsp unsalted butter
  • 2 tbsp vegetable oil

Sauce:

  • 2 tbsp lemon juice
  • 1 tbsp grainy style or Dijon mustard
  • 1/2 cup whipping cream

Pat chicken pieces dry. Dredge chicken with flour and shake off any excess. Combine eggs with salt and pepper. In another dish, combine breadcrumbs and hazelnuts. Dip chicken into egg mixture then pat crumb mixture onto chicken breasts. Arrange in one layer on a cookie sheet or try and refrigerate until ready to cook. Heat butter and oil in a large skillet. Add chicken breasts. Cook gently 5 - 6 minutes on each side until lightly browned and chicken is cooked through. Remove to a serving platter and keep warm at 200F (100C) while preparing sauce. Wipe pan clean and return to heat. Add lemon juice, mustard and cream. Bring to a boil. Reduce until slightly thickened. Drizzle over chicken breasts.

Herb-and-Lemon Barbecued Legs

Prep: 15 min Cooking: ~35 min Serves 4.

  • 4 chicken legs, skin and excess fat removed
  • 2/3 cup water
  • 1/3 cup fresh lemon juice
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tsp crushed dried rosemary
  • 1/2 tsp each dried thyme and salt
  • 1/4 tsp freshly ground black pepper

Line baking sheet with foil; turn up edges of foil to form rim; spray with cooking spray or brush with oil. Arrange chicken legs in single layer on the pan. Whisk together water, lemon juice, oil, garlic, rosemary, thyme, salt and pepper; pour over chicken. Place pan on barbecue grill; close lid and grill over med.-high heat for about 35 min or until meat is starting to pull away from bone. (Alternatively, bake in 375F/190C oven for about 45 min.)

Herb Baked Lemon Chicken

Prep: 10 min. Cooking: 40 min Serves: 4

  • 1/4 cup breadcrumbs
  • 2 tbsp grated Parmesan cheese
  • 2 tbsp sesame seeds
  • 1 tsp dried oregano
  • 1 tsp dried tarragon
  • 1 tsp dried thyme
  • 1 lemon, grated rind and juice
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 egg
  • 1 tbsp water
  • 4 (1 1/2 lb) chicken pieces, bone-in

In a shallow dish, combine bread crumbs, cheese, sesame seed, oregano tarragon, thyme, lemon rind, salt, and pepper. In another shallow dish, beat egg and water. Dip chicken pieces in egg wash, then into breadcrumb mixture. Place coated chicken pieces in lightly greased baking pan or microwave dish. Drizzle with juice of lemon. Bake in oven at 375 F (190 C), basting occasionally with pan juices, for 40 min or until chicken is golden brown.

Italian Style Garlic Chicken

Prep: 20 min + overnight marination

  • fresh veggies
  • vegetable oil
  • salt and pepper

Marinade:

  • 8 skinless, boneless chicken breasts
  • 1/4 cup vegetable oil
  • salt and pepper
  • 8 cloves garlic
  • minced garden fresh thyme
  • Italian parsley
  • oregano
  • chives
  • 2 lemons

Marinate chicken overnight in oil, garlic, spices, the juice of 2 lemons, and the zest of 1. Discard marinade when chicken is removed to grill. Grill with slices of fresh vegetables that have been drizzled in oil and sprinkle with salt and pepper. Garnish with roasted garlic, herb sprigs, and lemon slices.

Lemon Chicken

Serves 6.

Marinade:

  • 2 whole chicken breasts (~ 2lbs)
  • 1 whole egg
  • 2 tsp cornstarch
  • 1 tsp salt
  • ¼ tsp pepper
  • 1 tsp finely chopped ginger root
  • cooking oil

Batter:

  • ¼ cup flour
  • ¼ cup water
  • 2 tbsp cornstarch
  • 2 tbsp vegetable oil
  • ¼ tsp baking soda
  • ¼ tsp salt

Sauce:

  • 1/3 cup chicken broth
  • ¼ cup sugar
  • 3 tbsp lemon juice
  • 2 tbsp light corn syrup
  • 2 tbsp vinegar
  • 1 tbsp cooking oil
  • 1 tsp soy sauce
  • 1 tsp finely chopped garlic
  • half lemon, thinly sliced
  • 1 tbsp cornstarch
  • 1 tbsp water

Remove bones and skin from chicken breasts; cut each chicken breast lengthwise into fourths. Place chicken in a shallow dish. Mix egg, 2 tsp cornstarch, 1 tsp salt, pepper and ginger. Pour egg mixture over chicken, turning chicken to coat all sides. Cover and refrigerate 30 min. Remove chicken from marinade. Reserve marinade. Mix 1 tbsp cornstarch and 1 tbsp water. Heat oil (1 ½ “) in wok to 350°F. Mix reserved marinade, the flour, water, cornstarch, oil, baking soda, and salt. Dip chicken pieces, one at a time, into batter to coat all sides. Fry 2 pieces at a time, 3 min or until light brown. Drain on paper towels. Increase oil temperature to 375°F. Fry all the chicken 2 min or until golden brown, turning once. Drain on paper towels. Cut each piece crosswise into ½” pieces, using a very sharp knife. Place in a single layer on heated platter. Sauce: Heat all ingredients to boiling. Stir in cornstarch mixture. Cook and stir 10 seconds or until thickened. Simmer uncovered 30 seconds. Pour sauce over chicken. Garnish with lemon slices and marishino cherries or cilantro.

Orange and Almond Stir Fry

Prep: 15 min Cooking: 12 min Serves: 4

  • 1/2 cup orange juice
  • 1 tsp cornstarch
  • 2 tbsp vegetable oil
  • 1 lb chicken strips
  • 1 med. onion, halved and thinly sliced
  • 1 cup thinly sliced carrots (2)
  • 1 cup thinly sliced celery (1)
  • 2 cups broccoli flowerets
  • 1 tbsp grate fresh ginger root
  • 1/4 cup chicken stock
  • 1 tbsp grated orange rind (1 orange)
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 2 tbsp toasted almonds

Mix orange juice and cornstarch. set aside. In a wok or large skillet, stir fry chicken in oil for 5 minutes. Remove and set aside. Add onion, carrots, and celery to wok and stir fry 2 minutes. Add broccoli, ginger root, and chicken stock. Cover and cook 3 - 4 min. or until veggies are tender crisp. Return chicken to wok. Add orange juice mixture, orange rind, salt and pepper. Cook until sauce is thickened, about 1 minute. Sprinkle with toasted almonds. Serve immediately.

Oven-Fried Chicken Legs

Prep: 20 min Cooking: 1 hour Serves 6.

  • 4 lbs chicken legs, skinned
  • 2 cups crushed plain snack crackers
  • 1 tsp each, paprika, dried crushed rosemary, and thyme
  • 1/2 tsp each salt and pepper
  • 1/4 cup vinaigrette with garlic, such as Italian dressing

In food processor, process crackers to fine crumbs. In bowl, stir together crumbs, paprika, rosemary, thyme, salt and pepper. Crush legs with vinaigrette; coat with crumb mixture. Arrange in single layer in greased baking pan. Bake in 375F (190C) oven for about 1 hour or until juices run clear when thighs are pierced.

Peach Glazed Chicken

Prep: 10 min Cooking: 40 min Serves: 4

  • 4 (1 1/2 lbs) chicken pieces, bone-in
  • 1/2 cup peach jam or preserves
  • 1/4 cup chilli sauce or ketchup
  • 2 tbsp soy sauce
  • 1 tbsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1/4 tsp black pepper
  • 1/4 tsp salt
  • 1 clove garlic, crushed

Line a jelly roll pan with aluminium foil. Arrange chicken pieces, skin side up, in one layer on the foil. Combine remaining ingredients in a small saucepan. Bring to a boil, stirring well. Allow to cool slightly and brush over chicken. Bake at 375F (190C) for 30 - 35 min, or until chicken is cooked through, basting every 10 min.

Pineapple Chicken

  • 2 whole skinless, boneless chicken breasts
  • 1 tbsp oregano
  • 1 tsp marjoram
  • 1 tbsp basil
  • 1 tbsp olive oil
  • 3 tbsp cornstarch sauce:
    • juice from 1 can pineapple tidbits
    • ¼ cup vinegar
    • ¼ cup sugar
    • 1 tbsp cornstarch

Marinate chicken 4 - 12 hours. Pan fry in high heat. Meanwhile, bring sauce to a boil. Simmer until thick. Serve over chicken.

Wild West Wings

Prep: 20 min Cooking: 40 min. Makes 40 appetisers

  • 2 lbs (~20) chicken wings
  • 1/2 cup ketchup
  • 1/2 cup chilli sauce
  • 2 tbsp honey
  • 1 tsp Worcestershire sauce
  • 1/2 tsp dry mustard
  • 1/2 tsp. ground ginger
  • 1 clove garlic, crushed

Remove wing tips from chicken wings. (Use to make chicken stock.) Cut wings at joint into 2 pieces. Combine ketchup, chilli sauce, honey, Worcestershire sauce, mustard, ginger, and garlic. Coat wings with sauce and place on foil lined baking sheet. Bake at 375F (190C) for 40 min or until cooked.

Curry

Coconut & Curry Chicken

Serves 4.

  • 4 boneless chicken breasts
  • 2 tbsp olive oil
  • 1 small onion
  • 2 - 3 cloves crushed garlic
  • 1 small red bell pepper, strips
  • 4 tbsp curry powder
  • 1 - 14 oz can coconut milk
  • 2 medium potatoes, chopped
  • 1 - 10 oz can bamboo shoots
  • salt, pepper, cayenne pepper

Cut up chicken in bit-sized chunks and cook in olive oil in large pot until tender. Add spices to taste. Add crushed garlic cloves, onions, and bell pepper. Sauté until slightly tender. Sprinkle on curry powder and gradually stir in coconut milk. Add chopped potatoes and simmer until potatoes are tender, ~20 min. Add bamboo shoots and simmer for another 3 - 5 min.

Real Indian Curry

Serves 4.

  • 1 medium onion, sliced or chopped
  • 1 tbsp oil
  • 2 1/4 lbs. chicken pieces, skinned
  • 1 tsp crushed ginger
  • 1/2 tsp crushed hot pepper
  • 1/2 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/4 tsp turmeric powder
  • 1/4 tsp chilli powder, or to taste
  • 1 medium tomato, chopped
  • 2 tsp tomato paste
  • 6 small potatoes
  • 2 cups hot water
  • 1/2 tsp garam masala *
  • 1 tbsp. coriander leaves

Sauté onions over medium heat until golden brown. Add chicken and sauté for 3-4 min more. Add tomatoes and tomato paste and all the spices, except garam masala and coriander leaves, and cook until half done. Add potatoes, again cook for a few minutes and add hot water. Cook until chicken and potatoes are cooked. Add garam masala and coriander leaves.

Variations: Palakh Chicken: same recipe as above with an addition of spinach but less water. The sauce has a very dry consistency. Chicken Masala: has a very thick sauce made with the basic curry sauce plus: 1 tbsp plain yogurt, 1 tbsp lemon juice; 8 strands saffron. Garnish with hard-cooked eggs and serve with Pita

Garam Masala

  • 2 oz. cinnamon sticks
  • 2 tbsp green cardamoms (daychi)
  • 1 tbsp black pepper
  • 1 tbsp cloves

Break cinnamon sticks. Roast all ingredients in pre-heated oven at 150F for 10 min. Blend in a coffee grinder. Can be stored in airtight container.

Thai House Signature Dish (Horw Mok Maprao)

  • 1/2 lb Boneless chicken
  • 1 tbsp oil
  • 1 1/2 tbsp red curry paste
  • 2 tbsp fish sauce
  • 1 tsp sugar
  • 3 pieces lime leaves
  • 10 pieces basil leaves
  • young coconut meat

Serve in young coconut shell.

 
Fish and Seafood

Grilled Salmon Steaks with Citrus-Olive Vinaigrette

Serves 4.

  • 1 1/4 cups chicken stock
  • 1/4 cup water
  • 2 cloves garlic, thinly sliced
  • 1/4 tsp crushed red pepper
  • 3 tbsp olive oil
  • 3 tbsp lemon juice
  • 1/4 cup thinly sliced red onion
  • 1/4 cup quartered cucumber sliced
  • 2 tsp chopped nicoise olives
  • 1 tbsp chopped fresh mint
  • 1/2 tsp grated lime peel
  • salt, to taste
  • pepper to taste
  • 4 - 3 1/2 oz salmon steaks

Preheat grill. In med. skillet, bring chicken stock, water, and garlic to a boil. Simmer until reduced by half. Remove from heat, and allow to cool to room temp. Transfer to med. bowl, and add red pepper, oil lemon juice, onion, cucumber, olives, mint, lime peel, salt and pepper. Whisk together and set aside. Over med.-high heat, grill salmon steaks for ~ 4 min per side, until firm to touch and opaque in centre. Transfer to serving plates and dress with vinaigrette. Serve immediately.

Prawns

  • tiger prawns
  • green onion
  • 1 tsp Worcestershire sauce
  • garlic, minced
  • 2 tbsp oil
  • 1 tbsp cornstarch water
  • 1 tbsp tomato sauce
  • ginger

Heat oil. Put in prawns in single layer. Cook 2 min each side. Add ginger, garlic, and green onion. Add sauces.

Roasted Salmon with Sun-Dried-Tomato Aioli

Serves 4.

  • 3 sun-dried tomato halves
  • 1 tbsp chopped roasted garlic
  • 2 tbsp chopped fresh parsley
  • 1 tsp Dijon mustard
  • 1/4 cup olive oil
  • salt, to taste
  • pepper, to taste
  • 4 - 3 1/2 oz salmon steaks

Preheat oven to 450 F. Roughly chop tomato halves. Steam until heated through. In blender or food processor, puree tomatoes, garlic, parsley, mustard, oil, salt, and pepper. Remove to bowl, and set aside. Season salmon steaks with salt and pepper. Bake in centre of oven for 6 min. Without turning, brush each steak with 2 tsp tomato aioli, then bake about 6 min more, until firm to touch and opaque in centre. Serve immediately.

Salmon Chowder

Prep: 10 min. Cook: 15 min. Serves 4.

  • 1 can (7.5 oz, 213 g) Coho salmon
  • 250 ml potato, peeled and diced
  • 125 ml onion, chopped
  • 125 ml celery, chopped
  • 250 ml chopped mushrooms
  • 25 ml ( 2 tbsp) margarine
  • 25 ml (2 tbsp) flour
  • 625 ml milk + salmon juice
  • 2 ml (1/2 tsp) dill weed
  • 2 ml (1/2 tsp) salt
  • dash pepper

Sauté vegetables in margarine for 5 min until tender crisp. Add flour and mix in well. Slowly add liquid stirring until thickened. Season the soup with dill, salt, and pepper. Break salmon into chunks and add, stirring carefully.

Scalloped Fish Casserole

Makes 4 servings.

  • 4 large potatoes, cooked and sliced
  • 1 small onion, finely sliced
  • 1 lb fish fillets
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/4 cup butter
  • 1/4 cup flour
  • 2 cups milk
  • 1 cup grated cheddar cheese
  • 1/2 tsp dry mustard

Lay sliced potatoes in shallow buttered baking dish. Top with onion slices and fish. Sprinkle with thyme, and half of the salt and pepper. Melt butter in small saucepan. Add flour and cook 2 min. Off heat, whisk in milk. Return to heat. Bring to boil, stirring constantly 5 min until sauce thickens. Stir in cheese, dry mustard and remaining salt and pepper. Pour sauce over fish. Bake in preheated 200C (400F) oven ~30 min.

Salmon with Orange Mint Salsa Verde

Serves 8.

  • 1/3 cup finely diced onion
  • 3/4 cup mild olive oil
  • 3 tbsp grated orange zest
  • 1/2 cup fresh orange juice
  • 6 tbsp lemon juice
  • 1 cup chopped fresh mint or mint & basil
  • 1/2 tsp salt
  • 8 - 6 oz. salmon steaks
  • orange sections for garnish

For the sauce, whisk together all of the ingredients in a bowl. Bake, grill, broil or poach the fish. Transfer to serving plates, top with Salsa Verde, and garnish with orange sections.

Simple Savoury Salmon

Makes 3 - 5 servings.

  • 1 (2-4 lb) whole salmon
  • 1 tbsp olive oil
  • salt, pepper
  • 1/2 red onion, sliced 1/4” thick
  • 1 lemon, 1/4” slices
  • 2 small branches fresh rosemary

Wash salmon inside and out, dry well with paper towels. Rub olive oil, salt and pepper all over and inside fish. Place on cookie sheet. Stuff salmon cavity with onion, lemon, and rosemary sprigs. Cover loosely and refrigerate for 1 1/2 hours, so seasonings flavour the salmon. Remove from refrigerator one hour before cooking. Oven method: Preheat oven to 425F (215C). Bake uncovered for 25 minutes. Salmon should flake easily when done. Remove from oven, cover loosely and let set for 5 min before serving. Barbecue method: Barbecue must have tight lid. Light and heat barbecue to med. hot fire. Tie salmon in 2 - 3 places with string to hold seasonings in place. Place fish on oiled grill, cook covered 5 min. Turn fish using two spatulas. Close barbecue lid and cook another 15 - 20 min. Salmon should flake easily when done. Remove from grill, cover loosely and let sit for 5 min before serving.

Shrimp and Mussels Medley

Serves 8

  • 1 1/2 lbs unpeeled, med.-sized fresh shrimp
  • 1 lb fresh mussels
  • vegetable cooking spray
  • 1 tsp olive oil
  • 3/4 cup chopped onion
  • 2/3 cup each chopped green, red, yellow pepper
  • 5 cloves garlic, minced
  • 2 cups peeled, chopped tomato
  • 1 1/2 cups Chablis or other dry white wine
  • 1/3 cup chopped fresh cilantro
  • 1/4 tsp salt
  • 4 cups cooped long-grain rice

Peel and devein shrimp. Set aside. Remove beards on mussels, and scrub shells with a brush. Discard open, cracked, or heavy mussels (they’re filled with sand). Set aside. Coat a Dutch oven with cooking spray; add olive oil. Place over med.-high heat until hot. Add onion, peppers, and garlic; sauté 3 min or until veggies are tender. Add tomato, wine, cilantro, and salt; bring to a boil. Add shrimp and mussels. Cover and cook 8 min or until mussels are open and shrimp are done. Place 1/2 cup cooked rice in each individual serving bowl; spoon shrimp mixture evenly over rice. Serve immediately.

Shrimp with Garlic Sauce

Serves 4. *Spicy

  • 6 whole dried black mushrooms
  • ½ head cabbage
  • 4 whole green onions
  • 1 medium carrot
  • ¾ lb raw medium shrimp (in shells)
  • 1 tsp cornstarch
  • 1 tsp water
  • 2 tbsp cooking oil
  • 2 tsp finely chopped garlic
  • 2 tbsp cooking oil
  • ¼ cup chicken broth
  • 1 tbsp chili paste

Soak mushroom in hot water 20 min or until soft. Drain. Rinse in warm water; drain. Squeeze out excess moisture. Remove and discard stems. Cut caps into thin strips. Cut cabbage into 2 ¾” pieces. Cut green onions diagonally into 1” pieces. Cut carrots diagonally into thin slices. Place carrot in boiling water. Boil 1 minute. Drain. Immediately rinse in cold water and drain. Peel shrimp. Cut shrimp lengthwise into halves; wash out vein. Pat dry with paper towels. Mix cornstarch and water. Heat wok until very hot. Add 2 tbsp oil. Tilt wok to coat side. Add shrimp and garlic, stir-fry until shrimp are pink. Remove shrimp from wok. Heat wok until very hot. Add 2 tbsp oil. Add mushrooms and cabbage. Stir-fry 1 min. Add broth; heat to boiling. Cover and cook 1 min. Stir in cornstarch mixture; cook and stir 30 seconds or until thickened. Add shrimp, onions, carrots, and chili paste. Cook and stir 30 seconds or until shrimp are hot.

Summer Salmon

  • 2 sockeye salmon steaks
  • 1 tbsp rocksalt
  • 1 tsp pepper
  • 1 tbsp parsley
  • 1 tbsp dill
  • 1 shallot
  • 1 tsp olive oil
  • juice from 1/2 lemon

Rub all ingredients, other than shallot, into both sides of salmon steaks. Let stand for 30 min. Heat grill to med-high, add oil to heat, add shallots to flavour oil. Grill salmon until deep pink almost to the centre of the steak. Turn steaks, cover, grill until a deep pink colour all the way through.

 

Tuna Casserole

Cooking: 30 min. Serves ~6.

  • 1 can tomato paste
  • water
  • 1/2 tsp salt
  • 1/3 tsp pepper
  • 1 tsp oregano
  • 1 tsp basil
  • 1/2 tsp paprika
  • chopped onion
  • 1 clove crushed, sliced garlic
  • macaroni
  • 2 stalks chopped celery
  • 1/2 green pepper
  • 1 can tuna
  • Worcestershire sauce
  • 1/4 cup crushed crackers
  • 1/6 cup melted butter

Mix tomato paste and 3 equal parts of water in a 3L casserole dish. Add spices, onion, and garlic. Stir until evenly distributed. Add enough macaroni so that surface of liquid lies 1/8 inch above top of macaroni layer. Layer celery, green pepper, and tuna above mixture. Add Worcestershire sauce to tuna to taste. Top with crackers. Drizzle with melted butter. Bake at 350F for 20 min, covered. Remove lid and cook for 10 min more.

Noodles and Pasta

Lemon Chicken with Pasta

Prep: 20 min Cooking: 20 min

  • 4 tbsp vegetable oil, divided
  • 1 lb chicken breast strips
  • 2 cups thinly sliced broccoli
  • 3/4 cup sliced green onions
  • 2 cloves garlic, minced
  • 1 1/4 tsp dried rosemary leaves, crushed
  • 1 tsp dried oregano leaves, crushed
  • 1/4 cup all purpose flour
  • 2 cups milk
  • 1/4 cup grated Parmesan cheese
  • 1 tsp grated lemon rind
  • 1/4 cup lemon juice salt and pepper
  • 3/4 lb cooked, drained spaghetti
  • chopped fresh tomato

Heat 30 ml of the oil in large frypan. Sauté chicken strips over high heat until cooked. Remove from pan; set aside. Add 15 ml more oil to pan. Sauté broccoli until crisp-tender. Remove from pan; set aside. Add remaining 15 ml oil to pan. Sauté onion, garlic, rosemary and oregano until tender. Blend in flour; gradually stir in milk. Cook and stir over med. heat until mixture boils and thickens. Stir in Parmesan cheese, lemon rind and juice. Return chicken and broccoli to pan. Add salt and pepper to taste. Reheat to serving temperature. Serve over hot cooked pasta and sprinkle with chopped tomato.

Rice Noodles

Yield: 12 - 15 rolls

  • 2 cups flour
  • 1 tbsp corn flour
  • 1 tsp salt
  • 2 tbsp cooking oil
  • 1 ¼ cups cool water

Mix flour, corn flour and salt. While stirring, gradually add oil and water. Strain mixture to produce a smooth batter. Lightly grease a sponge cake tin and pour in a small amount of batter to cover the surface thinly. Steam, covered, for 2 or 3 minutes. Remove and allow to cool. Loosen the edges with a knife and roll into a thin roll. Repeat until all the mixture is used.

Singapore Noodles

  • 1/2 lb tofu, cut into strips
  • 1 tbsp oil
  • 2 cloves minced garlic
  • 1 tbsp curry powder
  • 1/2 tsp chilli paste
  • 3 green onions, chopped
  • carrots, grated
  • 1 red pepper (or green)
  • 1 pale part of leek, sliced
  • 1/4 lb bean sprouts
  • 1/2 lb thin rice noodles or vermicelli
  • 1 tsp sesame oil (optional) cilantro

Sauce:

  • 1/3 cup stock
  • 1 tbsp rice wine
  • 1 tbsp sugar
  • 2 tbsp soy sauce

Soak noodles in hot water for 10 min, or boiling water for 5 min. Add 1 tsp sesame oil. Meanwhile, brown tofu in oil and garlic. Add curry powder, chilli paste, and veggies, except bean sprouts. Cook until tender. Add bean sprouts. Mix ingredients for sauce and toss with noodles.

Vegetable Lasagne

Serves 6.

Sauce:

  • 2 (28 oz) cans Italian plum tomatoes
  • 1 med. yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 1/2 tsp dried thyme, crumbled
  • 1/4 cup chopped fresh basil
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp flour mixed with cold water

Filling:

  • 1 med. eggplant, peeled and cut length-wise in 1cm slices
  • 2 1/2 tbsp olive oil
  • 2 small zucchini, peeled and cut lengthwise in 1cm slices
  • 2 small green peppers, in 1 cm strips
  • 2 small red peppers, in 1cm strips
  • 1 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 1 lb lasagne noodles, cooked until almost tender and drained
  • 3 cups low-fat ricotta cheese

Sauce: In a 4L Dutch oven over moderately high heat, bring tomatoes and their juice, onion, and spices to a boil. Reduce heat to med.-low and simmer, uncovered, stirring occasionally to break up tomatoes, for 15 min. Slowly whisk in flour-water mixture and simmer, stirring constantly, until sauce thickens -- ~2min. Meanwhile, preheat broiler.

Filling: Brush both sides of eggplant slices using 1 tbsp oil; place in a single layer in a 5.5L pan, set in broiler 12.5 to 15 cm from heat, and broil 5 min on each side. Oil zucchini slices using another 15 oil and broil for 3 min on each side. Toss pepper with remaining oil and broil 7 min; toss well and broil 7 min more.

Reduce oven temp to 180C (350F) Blend Parmesan and mozzarella and reserve. Cover bottom of an ungreased 4L baking dish with 125 ml tomato sauce. Lay 4 lasagne noodles over sauce with edges overlapping. Now layer the lasagne, distributing each ingredient evenly: 3/4 cup tomato sauce, 1/2 cup Parmesan mixture, 1 cup ricotta, all eggplant slices, 3/4 cup tomato sauce, and 4 lasagne noodles. Repeat layering twice, using zucchini in place of eggplant in second layer and pepper mixture in third. Top with a layer of noodles, then the remaining sauce and Parmesan mixture. Cover with foil, shiny side down, set on a baking sheet and bake until bubbly -- 45 - 55 min. Let stand 10 min before serving.

Turkey

Thawing time:

  • 8 - 11 lbs 1 - 2 days
  • 11 - 14 lbs 2 - 3 days
  • 14 - 24 lbs 3 - 4 days

Roasting time: Uncovered pan (325F) Covered pan (350F)

  • 5 - 8 lbs 3 3/4 - 4 1/2 hours 2 1/2 - 3 hours
  • 8 - 11 lbs 4 1/2 - 5 hours 3 - 3 1/2 hours
  • 11 - 14 lbs 5 - 5 3/4 hours 3 1/2 - 4 hours
  • 14 - 20 lbs 5 3/4 - 6 1/4 hours 4 - 4 1/2 hours
  • 20 - 24 lbs 6 1/4 - 7 3/4 hours 4 1/2 - 5 hours

Turkey Dinner Guidelines (11 - 14 lb bird)

  • 2 -3 days before Thaw bird
  • night before prepare stuffing ingredients ensure bird is nearly thawed
  • 11 am make stuffing. Stuff bird.
  • 12 pm. roast bird, basting occasionally
  • 1:30 pm remove juice for gravy
  • 3 pm add potatoes, make gravy, prepare and cook veggies, warm bread
  • 5 pm remove turkey

Cajun Stiffed Turkey Breast

  • 2 skinless, boneless turkey breasts
  • 1 cup chopped sage
  • dash salt
  • 1 tbsp olive oil
  • 1 tbsp garlic
  • 1 tsp pepper
  • 1 tbsp soy sauce
  • ½ cup chopped shallots

Stuffing:

  • 1 tsp olive oil
  • ½ cup onion
  • 1 tsp garlic
  • 1 ¼ c. sage
  • ¾ c water
  • 1 ½ c raw cashews
  • ¼ c finely chopped carrots
  • 2 tbsp sun-dried apples
  • ¾ c rosemary
  • ½ tbsp cajun spice
  • ¼ c finely chopped celery
  • ¼ c butter
  • 2 ½ c bread

Stuffing: Melt ¼ c. butter, then add other ingredients. Stir until evely coated. Remove from heat, cover, let steam.

Turkey: Butterfly cut turkey meat. Pound out meat. Lay stuffing across turkey. Fold in ends and roll into a roast. Tie in butcher twine. Coat in marinade. Cover with plastic wrap and refigerate. Grill at med. heat for 15 min.

Deep-Dish Turkey Pie

Makes 6 servings

  • 2 cups diced, cooked turkey
  • 10 oz. pkg frozen mixed veggies
  • 1/4 cup boiling stock
  • 1/4 cup butter
  • 1/4 cup flour
  • 1 tsp salt
  • 2 cups milk
  • 2 egg yolks, beaten

biscuit topping:

  • 2 cups biscuit mix
  • 1/2 - 2/3 cups milk

Cook vegetables in boiling stock only until thawed. Do not drain. Melt butter in sauce pan. Blend in flour and salt. Remove from heat. Gradually add milk. Stirring constantly, cook until mixture thickens. Stir 1/4 cup white sauce into egg yolks; return to hot mixture. Bring to boil stirring constantly. Add turkey, vegetables, and liquid. Heat thoroughly. Turn into a 5 quart casserole. Cover with biscuit topping. Bake in very hot oven (450F) about 20 minutes or until lightly browned. Biscuit Topping: Add milk to biscuit mix and stir with fork until dough follows fork around the bowl. Turn out on lightly floured surface and knead 6 times. Roll out into a 6” x 9” rectangle (or size of casserole used) 1/2” thick. Use turkey shape biscuit cutter to make decoration in centre to allow steam to escape.

Jalepeno Turkey Burgers

Prep: 15 min Cooking: 10 - 15 min. Makes 6 burgers.

  • 1 lb. ground turkey
  • 1 onion, chopped
  • 2 jalepeno peppers, finely chopped
  • 1 clove garlic, minced
  • 1 egg, slightly beaten
  • 1/2 cup bread crumbs

Combine ingredients and form into 6 patties. Grill on medium high (or med.-hot coals) for 5 - 7 min on each side or until no longer pink in centre. Serve with salsa and shredded low fat cheese if desired.

Turkey A La King

Makes 4 servings.

  • 500 ml cooked turkey, diced
  • 25 ml vegetable oil
  • 250 ml onions, diced
  • 250 ml mushrooms, diced
  • 125 ml green pepper, diced
  • 50 ml flour
  • 5 ml salt
  • 500 ml milk
  • 2 egg yolks, beaten
  • 50 ml white wine

Place oil, onions, mushrooms, and pepper in saucepan and brown. add flour, salt and milk. Cook and stir until thickened. Add turkey. Cook slowly for 5 min. Stir in egg yolks. Add wine and remove from heat. Serve over rice, pasta, buttered toast, English muffins, or pastry.

Turkey Kabobs with Wine Sauce

Prep: 15 min + marinating time Cooking: 30 min Serves 4.

Marinade:

  • 3/4 cup dry white wine
  • 1/4 cup vegetable oil
  • 1 tbsp lemon juice
  • 2 cloves garlic, minced
  • 1/4 tsp each rosemary, salt, pepper
  • 2 tsp oregano

Kabobs:

  • 1 1/4 lb boneless turkey breast or thigh
  • 1 red, green, or yellow pepper, cut in squares
  • 2 med. onion, quartered
  • 8 - 16 mushrooms, halved or whole
  • 8 - 16 cherry tomatoes
  • 2 tsp cornstarch
  • 1/3 cup cold water

Cut turkey into 16 1” cubes. In a large bowl, combine marinade ingredients. Pour marinade over turkey. Cover and refrigerate 4 - 5 hours. Add vegetables after 3 hours of marinating. Alternately skewer turkey and veggies on 4 skewers. Reserve marinade. Grill in the oven or on the barbecue 6” from heat, 20 - 30 min. Turn kabobs and brush frequently with the marinade. In a skillet, combine cornstarch with cold water; mix in reserved marinade. Bring to boil, stirring constantly, until sauce thickens. Serve kabobs with thickened sauce.

Turkey Pot Pie

Makes 6 servings

  • 500 ml cooked turkey, chopped
  • 15 ml butter
  • 1 small onion
  • 125 ml each of carrots, potatoes, celery chopped
  • 2 ml each of salt, thyme, rosemary
  • pinch pepper
  • 1 bay leaf
  • 500 ml turkey or chicken stock
  • 75 ml flour
  • 250 ml frozen peas
  • pastry for 23 cm (9”) double crust pie
  • 25 ml milk

In a saucepan, melt butter over med. heat. Add onion, carrots, potatoes, and celery. Cook until softened, about 5 - 7 min. Add seasonings and 375 ml stock. Blend flour into remaining stock; stir into saucepan. Bring to boil an simmer 8 - 10 min, stirring until thickened. Remove bay leaf; stir in peas and turkey. Spoon into pie crust. Fit second pastry over top and seal edges. Make vents in centre for steam to escape. Brush pastry with milk. Bake at 400F (200C) for 10 min then reduce heat to 350 F (170C) and bake for 20 - 25 min or until golden and filling is bubbly.

Turkey Teriyaki

Prep: 5 min + marinating time Cooking: 18 - 25 min Serves 6.

  • 1 lb boneless turkey breast, fillets, or cutlets

Marinade:

  • 2 tbsp each soy sauce and sherry
  • 1 tbsp finely chopped ginger root
  • 1 tbsp vegetable oil
  • 1 tsp brown sugar
  • 1 clove garlic, minced

Combine all marinade ingredients; mix well. Pour over turkey and marinade for 2 hours or overnight. Remove turkey from marinade, reserving marinade. Place over med.-hot coals; grill 18 - 25 minutes or until no longer pink inside, turning and brushing with marinade during last 10 minutes of cooking.

Turkey Tetrazzini

Makes 6 servings.

  • 2 cups diced, cooked turkey
  • 1/4 cup butter
  • 1/2 cup sliced onions
  • 1/4 cups flour
  • 1 tsp salt
  • 1/4 tsp white pepper
  • 1/2 tsp poultry seasoning
  • 1/8 tsp dry mustard
  • 2 cups milk
  • 1/2 cup shredded aged Cheddar cheese
  • 2 tbsp chopped pimiento
  • 4 oz. can mushrooms, stems and pieces
  • 7 oz. pkg spaghetti, cooked, drained
  • 1/3 cup shredded aged Cheddar
  • 6 green pepper strips, 1/4” wide

Melt butter in saucepan. Sauté onions in butter until tender. Blend in flour and seasonings. Remove from heat. Gradually add milk. Stirring constantly, cook until mixture thickens. Add 1/2 cup cheese and pimiento, stirring until cheese melts. Add mushrooms and liquid to white sauce. Place a layer of spaghetti in a 2 quart casserole. Cover with a layer of turkey and a layer of sauce. Repeat and finish with a layer of spaghetti. Sprinkle 1/3 cup cheese over top. Cover and bake in a hot oven (400F) about 20 minutes. Garnish with green pepper strips.

Vegetables and Salads

Asparagus with Tomato

Prep: 15 min Cooking: 8 min

  • Non-stick cooking spray
  • 1 lb fresh asparagus spears, cut into 5 cm pieces
  • 1/3 cup water
  • 1 large tomato, seeded and chopped
  • 2 tsp lemon juice
  • 1/2 tsp dried rosemary or basil leaves
  • 1/8 tsp salt
  • dash black pepper

Coat a 25 cm non-stick skillet with cooking spray. Heat skillet over moderately high heat. Add asparagus; cook for 3 min, stirring constantly. Add the water. Cook and stir for 3 - 4 min more or until asparagus is crisp-tender and water is evaporated. Lower the heat to med. Stir in tomato, lemon juice, rosemary, salt, and pepper. Cook for 1 min more or until tomato is heated through, stirring occasionally.

Curried Couscous with Chick-Peas

prep: 15 min Serves 4 - 6

  • 2 1/2 cups vegetable stock
  • 1 1/2 cups couscous
  • 1 tsp oil
  • 3 cups chopped plum tomatoes
  • 2 tsp curry powder
  • 2 tsp minced garlic
  • 1 19 oz can chick-peas, drained and rinsed
  • 3/4 cup chopped fresh coriander or parsley
  • 1/2 cup chopped green onions
  • salt and pepper

In a saucepan, bring 2 cups of the stock to boil. Stir in couscous, cover and remove from heat; let stand 5 min. Meanwhile, in large non-stick saucepan or skillet over med.-high heat, heat oil. Stir in tomatoes, stock, curry powder and garlic. Cook, stirring, for 5 min or until tomatoes begin to break up. Stir in chick-peas; cook for 2 min or until heated through. In large serving bowl, combine couscous, chick-pea mixture, coriander and green onions. Season to taste with salt and pepper. Serve immediately.

Greek Salad

  • 2 whole tomatoes, cut into wedges
  • 1 whole cucumber, sliced
  • 1 whole green pepper, sliced
  • ½ cup feta cheese
  • 15 - 20 black olives

dressing:

  • 3 tbsp wine vinegar
  • 1 clv.garlic, finely chopped
  • 1 whole red onion, chopped
  • ¼ tsp salt
  • pinch pepper
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/4 cup olive oil

Mix dressing ingredients and set aside. Mix together ingredients in a large bowl. Pour dressing over salad; toss lightly. Serve immediately.

Potato Salad

Prep: 10 min Cooking: 15 - 20 min Makes 6 cups.

  • 2 lb small red or white potatoes
  • 1 cup mayonnaise
  • 2 tbsp dijon mustard
  • 2 tbsp chopped fresh dill or parsley
  • 2 tbsp white vinegar
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 cup chopped celery
  • 1/2 cup chopped green onions

Cook potatoes in boiling salted water 15 - 20 minutes or until tender, drain well, cool, and cut into quarters. In large bowl combine mayonnaise, dijonnaise, dill, vinegar, salt, and pepper. Stir in potatoes, celery and onion. Serve warm. Variation: Add 2 chopped hard-cooked eggs.

Winter Melon Soup

Prep: 15min. Cooking: 20 min. Serves 10.

  • 2 cups winter melon chunks
  • 1/2 cup dried shitake mushrooms
  • 1 slice ginger
  • 4 cups water
  • 1 1/2 tsp chicken buillion powder
  • 3 tbsp soy sauce
  • pepper
  • 1 tbsp parsley
  • 1 tbsp cooking oil

Soak mushrooms in hot water until tender (approx. 15 min.). Meanwhile, prepare winter melon and ginger. Place all ingredients, except soy sauce, oil, pepper, and parsley, in a large pot. Bring to a boil, then reduce heat and simmer for at least 20 minutes, but no more than 1 hour. Add soy sauce,oil, pepper, and parsley shortly before serving.