Check Live Camera
October 21, 2018, 5:03 pm Advertisments

 

 

Recipe(s) Of The Week

 

OCTOBER 20, 2018

Brussels Sprouts Skillet with Crispy Pancetta-Garlic Bread Crumbs

INGREDIENTS

10 servings

1½ tablespoons unsalted butter

2 garlic cloves, minced

1 cup panko bread crumbs

Kosher salt and freshly ground black pepper

4 ounces pancetta

2⅓ pounds brussels sprouts, trimmed and halved

Zest and juice of 1 lemon

DIRECTIONS

1. In a small skillet, melt the butter over medium heat. Add the garlic and sauté until fragrant, about 1 minute.

2. Add the panko bread crumbs and cook, stirring occasionally, until the bread crumbs are lightly golden brown, about 4 minutes. Season with salt and pepper. Remove from the heat.

3. Heat a large skillet over medium heat. Add the pancetta and cook until the fat renders and the pancetta is crisp, about 4 minutes. Transfer the pancetta with a slotted spoon to paper towels.

4. Add the brussels sprouts to the pan, season generously with salt and pepper, and sauté until tender, 5 to 8 minutes.

5. Add the lemon zest and juice to the pan and stir to combine. Transfer the brussels sprouts to a large serving bowl or platter and top with the bread crumbs and pancetta.

 

 

October 13, 2018


 

Baked Spaghetti & Meatballs

Ingredients

  • Meatballs (I used about 1½ doz homemade meatballs) **Meatballs were fully cooked
  • 24 oz jar marinara sauce (I used San Marzano Sauce)
  • ½ yellow onion (diced)
  • 3 cloves garlic (crushed)
  • 1 tsp Italian seasoning
  • 2 TBSP olive oil
  • ¾ # spaghetti noodles
  • 1-2 cups grated cheese (I used half colby-jack, half mozzarella)
  • ½ cup grated parmesan

Instructions

  1. In large cast iron skillet, sauté onions in olive oil over med/low heat. Add in garlic and continue sautéing until onions are tender.
  2. Add cooked meatballs.
  3. Add marinara sauce and tsp Italian seasoning.
  4. Heat over med/low heat for about 20-30 minutes.
  5. In separate large pot, cook spaghetti noodles according to package directions (under cook by 2 minutes).
  6. With large slotted spoon, scoop meatballs from sauce and set aside.
  7. Scoop cooked spaghetti (with large slotted spoon) into marinara sauce. Add in about ½ cup pasta cooking water. Gently stir until pasta is fully coated with sauce.
  8. Add cooked meatballs to top of spaghetti.
  9. Top with grated cheese & parmesan cheese.
  10. Bake at 350* for approx 20-30 minutes or until hot and bubbly and cheese is melted.

 

 

October 06, 2018

 

Crispy Chicken wings without frying. How can that be?


 

Butternut Squash, Kale, and Black Bean Quesadillas

Ingredients

  • 2 cups prechopped peeled butternut squash
  • 6 tablespoons water
  • 2 cups baby kale
  • 1 teaspoon canola oil
  • 1/4 teaspoon salt
  • 1 cup canned unsalted black beans, rinsed and drained
  • 4 (8-inch) whole-wheat flour tortillas
  • 6 ounces shredded part-skim mozzarella cheese (about 1 1/2 cups)
  • Cooking spray

Directions

Step 1

Heat a skillet over medium heat. Add squash and 6 tablespoons water; cover and cook 6 minutes. Uncover and stir in kale, oil, and salt; cook 2 minutes. Remove from heat.

Step 2

Place 1/2 cup beans in a bowl; mash. Add remaining 1/2 cup beans and squash; toss. Divide mixture among tortillas; top evenly with cheese. Fold each in half over filling. Coat tortillas with cooking spray.

Step 3

Wipe skillet clean; return to medium heat. Add 2 quesadillas; cook 2 minutes on each side. Repeat with remaining quesadillas.

 

September 29, 2018

The Almost Mac and Cheese

.....by The Juice Truck

A vegan dream

 

Ingredients

1 cup cashews
3 cups carrots
2 cups cubed sweet potato
2 cups diced onions
1 cup nutritional yeast
1 clove garlic
1 cup roasted garlic cloves*
1 tablespoon smoked paprika
1 teaspoon cayenne
Salt to taste
1 cup gluten-free pasta

*To roast garlic, put peeled garlic cloves into an oven-safe container. Add enough olive oil to cover the garlic, and add some salt and thyme. Roast at 350 degrees Fahrenheit until the garlic is golden brown. Use the oil after as a garnish, in dressings, or on toast. Roast as much garlic as you want, but make sure you cover the garlic completely with oil, otherwise it will burn. Keeps well in the fridge for up to two weeks.

Method

Soak cashews overnight in the fridge. If you forget to do this, a couple of hours will do, but they’re best soaked overnight.

In a medium pot, add carrots, sweet potato, and onions and enough water to cover. Cook until all vegetables are soft.

Add cashews, nutritional yeast, garlic, roasted garlic, and all of the spices and use a hand blender on high speed until silky smooth. You can also transfer the ingredients to your blender, if you don’t have a hand blender.

Boil a gluten-free pasta or any pasta of your choice.

Serve the sauce over the pasta. We always serve just a bit of extra sauce. Sauce makes everything better.

 

 

September 22

Perfect Homemade French Fries

Food journalist Julia Moskin shared this recipe in The New York Times. You can cut the potatoes into round slices, medium-size chunks or wedges or use whole baby potatoes, peeled. Any kind of vegetable oil is fine. Be sure to salt the fries while they’re hot.

6 large Idaho potatoes

Vegetable oil

Salt

Peel the potatoes and cut them lengthwise into slices that are 3/8 to ½ inch thick, keeping the slices together. Give the sliced potato a quarter turn and cut slices into strips. Soak in cold water at least 30 minutes or overnight.

Drain potatoes and pat dry. Place them in a deep, heavy pot and pour in vegetable oil to cover plus an inch or two. Heat to a bare simmer and let potatoes cook slowly for about 30 minutes, stirring occasionally to prevent sticking, until very soft.

Raise the heat to medium. Line a large bowl with paper towels. Let potatoes fry in bubbling oil until golden and crisp, 10 to 15 minutes more.

Lift out potatoes and place in the paper towel-lined bowl. Shake to drain, remove paper towels, add salt, and shake again. Serve immediately

 

Cabbage Rolls aka Holopchi


Ingredients


2 heads of cabbage
2 lbs ground beef 
3 cups cooked rice
1 egg
1 tsp garlic
1 tbsp parsley
2 slices diced onion
1 -15 oz. can tomato sauce
1-28 oz. can crushed tomatoes
1/4 cup tomato sauce (in meat)
Salt & Pepper to taste

 

Preparation

Put a head of cabbage in a pot of boiling water, and peel off the cabbage leaves one at a time.
Cut off the rough part on the end of the cabbage leaf with a sharp knife.
Mix all ingredients together except the 15 oz can of tomato sauce and crushed tomatoes and put a small amount (size of a sausage) on a cabbage leaf, and roll up like a fajita and place seam side down in a casserole dish. I put tomato sauce and a cabbage leaf or 2 on the bottom of the casserole dish so the Halupky won’t burn.
Pour crushed tomatoes over Halupkys.
Cover and bake approximately 75 minutes at 375º.
Turn oven down to 325º and bake for approximately 90 more minutes until cabbage is tender. Baste every hour.
Serve with tomato sauce.

 

 

September 15, 2018

Pineapple Korean Chicken Thighs

 

4 servings

INGREDIENTS

2 tablespoons extra-virgin olive oil

8 chicken thighs

Kosher salt and freshly ground black pepper

1 red onion, minced

3 garlic cloves, minced

1 tablespoon minced fresh ginger

2 tablespoons gochujang

3 tablespoons soy sauce

3 tablespoons rice vinegar

1 pineapple, peeled and cored, thickly sliced

1 bunch scallions, thinly sliced on the bias

 

INSTRUCTIONS

1. Preheat the oven to 375°F. Heat the oil in a large, oven-safe skillet over medium heat.

2. Season the chicken with salt and pepper. Place the chicken skin side down into the hot skillet and cook until the skin is evenly golden brown and crisp, 7 to 9 minutes.

3. Turn the chicken over and cook for about 3 more minutes. Transfer the chicken to a plate. Remove all but 1 tablespoon fat from the pan.

4. Add the onion, garlic, and ginger and sauté until the onion is tender, about 5 minutes. Add the gochujang, soy sauce and rice vinegar. Bring the sauce to a simmer, and simmer until it reduces by about half and becomes thick and syrupy. Remove the pan from the heat.

5. Return the chicken to the skillet, skin side up, and arrange the pineapple in the skillet. Transfer the skillet to the oven and cook until the chicken is cooked through and the sauce has thickened a bit more, 12 to 17 minutes.

6. Brush the sauce over the chicken. Garnish the chicken with scallions and serve immediately.

 

 

SEPTEMBER 08, 2018

 

SPICY CORN CARBONARA

Corn, bacon and just a touch of Parm = completely irresistible.

 

6 servings

INGREDIENTS

4 ears corn

8 strips bacon, diced

1 red onion, minced

1 clove garlic, minced

Kosher salt

½ teaspoon crushed red pepper flakes

16 ounces bucatini (or spaghetti or linguine)

2 large egg yolks

⅓ cup heavy cream

½ cup grated Parmesan cheese

Freshly ground black pepper

Chives, for serving

 

DIRECTIONS

1. Cut the corn off the cob with a sharp knife. Transfer kernels to a bowl and firmly scrape the knife against the cob to release any liquid. Discard the cobs.

2. Heat a large skillet over medium heat. Add the bacon and cook until the fat has rendered and it’s very crisp, 5 to 6 minutes. Remove the bacon from the pan with a slotted spoon and drain on paper towels.

3. Add the red onion and cook, stirring occasionally, until it’s tender, about 4 minutes. Add the corn and garlic and cook until the garlic is fragrant, about 3 minutes. Season with the salt and red pepper flakes and reserve over low heat.

4. Bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook until al dente, 8 to 10 minutes. Scoop out and reserve 1 cup of the pasta water, then drain the pasta.

5. Stir the pasta water into the corn mixture. Raise heat to medium and bring the liquid to a gentle simmer. Add the pasta to the skillet and toss to combine.

6. In a small bowl, whisk together the egg yolks and cream. Add to the skillet and toss well to coat. Add the Parmesan, plenty of black pepper and reserved bacon and toss to combine. Garnish with the chives.

 

 

Saturday September 01, 2018

 

Garlic Chive Fries

Have you eaten the garlic fries at the Safeco Field (home to the Seattle Mariners)? These are close.

Ingredients

  • 4 medium russet potatoes
  • 1 tablespoon olive oil
  • 4 teaspoons dried minced chives
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper

Directions

  • Preheat oven to 450°. Cut potatoes into 1/4-in. julienne strips. Rinse well and pat dry.
  • Transfer potatoes to a large bowl. Drizzle with oil; sprinkle with the remaining ingredients. Toss to coat. Arrange in a single layer in two 15x10x1-in. baking pans coated with cooking spray.
  • Bake 20-25 minutes or until lightly browned, turning once.

Vegan/Paleo Cauliflower Walnut Taco Meat

Imgredients

  • TACO MEAT
  • 1 cup raw walnuts (sub 2/3 C sunflower or pumpkin seeds)
  • 12 ounces 1" cauliflower florets (I buy bagged from Trader Joe's; equals 4 1/2 cups)
  • 8-10 ounces sliced baby bella or button mushrooms
  • 2 teaspoons olive oil or avocado oil
  • 2 tablespoons nutritional yeast
  •  For Serving: tortillas or shells, guac, salsa, avocado, clantro, shredded lettuce
  • TACO SPICE MIXTURE
  • 2 1/2 teaspoons smoked paprika
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 1/2 teaspoons onion powder
  • 3/4 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon sea salt, plus more to taste
  • 1/4 teaspoon black pepper
  • tablespoon coconut sugar

 

Directions

  1. Preheat oven to 350 degrees F and add walnuts to a baking sheet (can be unlined). Roast walnuts until slightly darkened in color and fragrant, approximately 10 minutes (start checking at 8).
  2. Remove walnuts and place in a heatproof bowl and set aside. Turn oven up to 400 degrees. Now line baking sheet with parchment paper. Add cauliflower and mushrooms to the baking sheet. Drizzle oil over vegetables and toss gently to coat.
  3. Roast veggies for 20 minutes, until the cauliflower florets have golden brown edges. While roasting, make Taco Spice Mixture. Add 1/4 cup of spice mixture, walnuts and nutritional yeast to a food processor. Pulse just 1-2x to incorporate. 
  4. When veggies have finished roasting, allow to cool until they are easy to handle with your fingers but still warm to touch. Add to food processor and pulse another few times, until mixture is incorporated but still has a chunky texture. Taste and stir in extra spice mixture and salt as you like—I personally use all the spice mixture and add an extra 1/2 teaspoon salt.
  5. Serve immediately and enjoy! Leftover “meat” will keep tightly sealed in the refrigerator up to 5 days or frozen for 1 month.

 

Low-cal “fried” fish

 
Four white fish fillets, Norwegian or Alaska Cod are good
Marinate for 15 minutes or more in:
1 tbsp mayo
2 tsp Dijon
1 clove of crushed garlic
½ tsp salt
Fresh ground pepper
1 tsp smoked or regular paprika
 
Preheat your oven to 400f/170 C
 
Roll the fillets in ¾ cup Panko crumbs season with:
Salt, pepper and 1 tsp paprika or smoked paprika
Place the fillets on a baking rack over a foil-lined pan. Spray the rack and the filets with cooking spray.
Bake 20-25 minutes until the fish is flakey and the crust is lightly brown.
 
Low-cal tartar sauce
 
Mix
2 tbsp yogurt low- fat
2 tbsp mayonnaise
1 heaping tbsp pickle relish
1 tbsp capers
A squeeze of fresh lemon

 

 

August 26, 2018

Cheaters Skillet Paella

 

INGREDIENTS

6 servings

2 tablespoons extra-virgin olive oil

1 onion, diced

3 garlic cloves, diced

1½ cups chopped roasted red peppers, diced

2 links cooked chorizo, sliced

1 tablespoon tomato paste

1½ cups carnaroli or arborio rice

½ cup white wine

3 cups chicken broth

1 pinch dried saffron

1 dried bay leaf

Juice of 1 lemon

1 pound shrimp, peeled and deveined

1 pound littleneck clams, washed well

1¼ cups peas

Salt and freshly ground black pepper

Fresh parsley, as needed for garnish

 

DIRECTIONS

1. Preheat the oven to 325°F.

2. In a large, flat, oven-safe pan, heat the olive oil over medium heat. Add the onion and sauté until tender, 3 to 4 minutes. Add the garlic and cook until fragrant, 1 minute more.

3. Stir in the peppers and chorizo. Cook until the chorizo browns slightly, 5 to 6 minutes.

4. Stir the tomato paste into the pan and cook for 1 minute. Add the rice and stir well to combine. Cook for 1 minute more.

5. Pour in the wine and broth, then add the saffron, bay leaf and lemon juice. Stir well to combine and bring the mixture to a simmer. Nestle the shrimp and clams into the pan.

6. Bake the paella, uncovered, until the clams open, 22 to 25 minutes. Gently add the peas. Season with salt and pepper.

7. Garnish with parsley and serve immediately.

 

August 18, 2018

With grilled meat and veggies on repeat through the summer months, I constantly find myself craving something that just jazzes them up slightly. Now I have this creamy 3-ingredient sauce in my back pocket.

Magic Summer Sauce
Makes about 1 cup

1 cup plain yogurt
2 to 3 tablespoons Dijon mustard
1 to 2 teaspoons Sriracha or Asian chili-garlic sauce
Place all the ingredients in a small bowl and whisk to combine.

 

Creamy Turmeric Chicken Skillet


2 tablespoons unsalted butter
1 medium yellow onion, thinly sliced
1 tablespoon peeled and minced fresh turmeric root
1/4 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt, plus more for seasoning
1 1/2 pounds boneless, skinless chicken thighs
1 1/2 teaspoons ground turmeric
1/2 cup dry white wine
1/2 cup heavy cream
1/2 cup low-sodium chicken broth
Cooked basmati or jasmine rice, for serving
Chopped fresh cilantro leaves and tender stems, for garnish
Melt the butter in a 12-inch or larger skillet over medium heat. Add the onion, fresh turmeric, pepper, and 1/2 teaspoon of the salt. Cook, stirring occasionally, until the onions are softened, about 5 minutes. Meanwhile, place the chicken on a large plate with the smooth-top side facing up. Season with salt and all of the ground turmeric.

Push the onions to the outer edges of the pan and place the chicken, seasoned-side down, in a single layer in the middle of the pan. Season the chicken with more salt. Cook, undisturbed, until the chicken just begins to brown, no longer than 3 to 4 minutes (any longer and the turmeric will start to burn).

Using tongs, flip the chicken and cook for 2 minutes more. Pour in the wine and use a wooden spoon to scrape the browned bits from the bottom of the pan. Cook for 1 minute, pour in the cream and broth, and stir gently to combine.

Reduce heat to medium-low, cover, and cook until the chicken is tender and cooked through, and registers at least 165°F on an instant-read thermometer, 18 to 22 minutes. Serve over rice and garnish with cilantro.

 

 

PEANUT BUTTER CORNFLAKE COOKIES


Peanut Butter Cornflake Cookies are an easy and sweet treat with no baking required! Everyone will love these chewy, sweet, and salty cookies that are ready in no time at all!

INGREDIENTS:
1 cup granulated sugar
1 cup light corn syrup
1 cup creamy peanut butter
1 teaspoon vanilla extract
6 cups corn flakes


DIRECTIONS:

In a large saucepan, combine the sugar, corn syrup, and peanut butter. Cook over medium high heat until center starts to boil, make sure to stir constantly so the sugar doesn’t burn.
As soon as the sugar mixture comes to a boil, remove from heat and stir in the vanilla extract and corn flakes, mix until corn flakes are evenly coated in sugar mixture.
Use an ice cream scoop to drop cookies onto wax paper as quickly as possible before mixture starts to cool and harden.
Let cool on wax paper for 20 to 30 minutes before enjoying.

 

 

May 12, 2018

 

UBC Cinnamon Bun Recipe


YIELD: 18 Large Cinnamon Buns


INGREDIENTS:

Dough
3 cups (750mL) milk
6 tbsp (90mL) butter
6 tbsp (90mL) plus 1 tsp (5ml) granulated sugar
1 tbsp (15mL) salt
½ cup (125mL) warm water
2 envelopes active dry yeast
2 large eggs
9 cups (2.25L) all-purpose flour
Filling
¾ cup (175mL) melted butter
1¼ cups (300mL) granulated sugar
2 tbsp (30mL) cinnamon


METHOD:

Scald Milk. Stir in butter, 6 tbsp sugar and salt. Cool to lukewarm.
Dissolve remaining 1 tsp sugar in warm water. Sprinkle yeast over water mixture. Let stand in a warm place for 10 minutes. Stir.
In a large mixing bowl, combine lukewarm milk mixture with eggs. Stir in dissolved yeast mixture.
Add four to five cups of the flour and beat well for 10 minutes. With a wooden spoon, gradually add enough of the remaining flour to make a soft dough.
Turn out on to a lightly floured surface and knead until smooth and elastic, adding additional flour as needed. This is a soft dough!
Place dough in a well-greased bowl and roll around to grease all sides of the dough. Cover with a damp cloth and let rise in a warm place until dough doubles in size, about one hour.
Punch down dough and turn out onto a lightly floured surface. Divide dough in half.
To fill, roll out each piece of dough into a 9 x 18-inch rectangle. Spread 1/4 cup of melted butter evenly onto each rectangle.
Combine sugar and cinnamon for filling. Sprinkle onto the rectangles. Roll dough up like a jelly roll, starting from the long side. Cut into 2-inch slices.
Place remaining ¼ cup of melted butter into the bottom of a 16½ x 11½ x 2½-inch pan. Arrange slices in the pan and cover loosely with greased wax paper.
Let rise in pan until doubled in size, about 45-60 minutes.
Preheat oven to 350°F (180°C).
Bake for 35-40 minutes.
Remove from oven and immediately invert onto a serving tray.

Nearly 65 years of UBC Alumni remember the pillowy softness and caramelized edges of the UBC Cinnamon Bun as a quintessential part of the UBC experience. But where did it all begin?
The UBC Cinnamon Bun recipe was first perfected by Hungarian Baker Grace Hasz in 1954. Within a few years she went from baking two dozen to a staggering 120 dozen per day as the bun grew in popularity.
Grace baked cinnamon buns for UBC until her retirement in 1971. She baked by instinct and never wrote the recipe down, though her grandson has recorded his attempts to recreate the original recipe from memory.
A few things have changed since 1955 – the original recipe used margarine, a holdover from war-time butter shortages, and was said to have so much cinnamon the filling looked black – but the association between UBC and great cinnamon buns has never diminished.
Today’s recipe is still made from scratch every day, using real butter and simple ingredients. Next time you’re craving a cinnamon bun, you’ll find them in most UBC Food Services locations. But go early – they often sell out!

 

 



Platinum Success Since 1987
see our new studio at
www.turtlerecording.com







Canada's First Internet Newspaper