Potsticker Noodle Bowls

Potsticker Noodle Bowl

Potsticker Noodle Bowls

  • Servings: 4-6
  • Difficulty: Easy
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Potstickers, Pierogies, Gyoza, or simply Dumplings all have one thing in common…… they are pieces of dough stuffed with very tasty fillings and then fried to perfection. Serve them with an awesome dipping sauce and you have a fantastic meal or even a simple appetizer and since my dough making skills are less than stellar I sought out a different way of bringing those awesome flavours together in a dish and so we have Potsticker Noodle Bowls.

Here’s how we do this one.

Shopping list:

  • 8 ounces Rice noodles
  • 2 tablespoons Canola oil
  • 1 1/2 pounds ground Pork
  • 2 Eggs
  • 14 ounce bag Coleslaw
  • 7 green Onions – rough chopped
  • 2 Garlic cloves – minced
  • 1/2 cup Low Sodium Soya sauce
  • 1/4 cup Chicken broth
  • 2 teaspoons Rice vinegar
  • 1 1/2 teaspoons Sambal
  • 2 teaspoons Fish sauce
  • 1/2 teaspoon fresh grated Ginger
  • White pepper to taste

Putting it all together:

  1. Prepare the noodles according to the package instructions.
  2. In a non reactive bowl mix together the soy sauce, chicken broth, rice vinegar, sambal, fish sauce, and ginger and set aside.
  3. In an other non reactive bowl whisk together the eggs and set aside.
  4. Heat the oil in a wok or large skillet and add the pork and the white pepper and stir fry until cooked through.
  5. Add coleslaw and green onions and continue to cook until the coleslaw starts to wilt. Add garlic and stir fry for 30 seconds.
  6. Make a well in the center of the wok or skillet, add eggs and scramble. Toss with the stir fry to combine.
  7. Drain the noodles and add to the wok stir frying for 1 minute.
  8. Add sauce and continue to stir fry until the noodles are tender.
  9. Plate and enjoy.

There you have it another “Simple but tasty recipe for the grilling season and beyond.”

Until next time…….

                            Bon Appetit

Surf N Turf

Surf N Turf

Surf N Turf

  • Servings: 4
  • Difficulty: Easy
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Surf N Turf is one of those menu items that usually means an 8 – 10 ounce N Y Strip and a 8 ounce Lobster tail that comes with a price tag that crashes the $50.00 mark but it also means most working class people can’t afford it and that includes me so I came up with an alternative in this cost efficient version….. 4 people for less than $50.00.

Cooks note: The skewers are best when done on a grill however if you don’t have one or the weather won’t let you then the oven is perfectly fine.

Here’s how we do this one.

Shopping list:

  • 2 1/2 pounds Sirloin Steak tails – cubed into bite sized pieces.
  • 1 package 31 – 40 Shrimp – peeled, deveigned and tail off.
  • 3 tablespoons Garlic butter
  • 1/4 cup Soya sauce
  • 1/4 Fish sauce
  • 2 tablespoons Sambal
  • 1/8 cup Oyster sauce
  • 2 teaspoons Sugar
  • 4 Scallions – rough chopped for garnish
  • 12 Bamboo skewers 

Putting it all together:

  1. Preheat the oven to 375°
  2. Place the steak pieces into a large non reactive bowl. Mix together the soya sauce, fish sauce, Sambal, oyster sauce and sugar and pour over the steak pieces. Cover and refrigerate.
  3. Soak the skewers for at least 30 mins before using so they don’t burn.
  4. Thread the steak on the skewers and place on a sheet tray. Put in the oven for 20 minutes, turning half way.
  5. While the skewers are cooking quick fry the shrimp in the garlic butter until pink.
  6. Serve as an appetizer or as the main for your favourite side dish.

There you have it another “Simple but tasty recipe for the grilling season and beyond.”

Until next time……..

                           Bon Appetit

Pad Thai Meatballs

Pad Thai Meatballs

Pad Thai Meatballs

  • Servings: 4-6
  • Difficulty: Easy
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Fusion in cuisine is the blending of two cultures into one and making it work which I guess is what this recipe really is because it has taken what is considered a traditional Italian dish, Meatballs, and blended it with a traditional Asian dish, Pad Thai, and frankly it works.

Now as a time saver and the fact I was feeling rather under the weather today I used frozen meatballs and that’s okay with me.

Cooks note: At the end of the day this recipe fed 4 Adults and 1 Child for a total of $20.00 which is astounding for anyone’s budget.

Here’s how we do this one.

Shopping list:

  • 2 pounds frozen Pre Cooked meatballs 
  • 1 package Extra Broad Egg Noodles
  • 3 tsps Olive Oil
  • 1/3 cup Water
  • 1/3 Cup Fish sauce
  • 1/4 cup Soya sauce
  • 1/3 cup Brown Sugar
  • 3 tbsp Sambal
  • 2-3 tsp Lime juice
  • 2 tbsp Peanut Butter
  • 4 Garlic cloves – rough chopped
  • Salted Peanuts – crushed for garnish
  • Cilantro – chopped for garnish
  • Scallion greens – chopped for garnish
  • 2 tbsp Cornstarch and 4 tbsp Water   (optional)

Putting it all together:

  1. Heat the oil in a large fry pan and heat the meatballs on medium high.
  2. While the meatballs are heating mix the remaining ingredients, except the peanuts and cilantro, and mix well.
  3. When the meatballs have heated trough add the sauce mix stirring well. If you wish for your sauce to be thicker this is the time to add the slurry of cornstarch and water.
  4. Plate the noodles and top with the meatballs
  5. Garnish with the peanuts, scallions and Cilantro
  6. Enjoy.

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time……

                           Bon Appetit 

Seafood Pho

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Seafood Pho

  • Servings: 2-4
  • Difficulty: Easy
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I got home from my first ever Singles Style Pool tournament (that’s where it is one on one…. oh and, I lost but that’s a story for another day) and was really tired but also really hungry so I went looking for something to feed not only myself but the rest of the bunch so after a short root through the pantry I managed to come up with this.

Now traditional Pho – pronounced PHA – can take hours depending on what meat you may use, how long you braise it and most importantly how much flavour you wish to impart into the broth. For this recipe I used the ingredients I had on hand and those that would prep and cook quickly.

Cooks Note: For this recipe I used Campbells® Pho Broth.

Here is how we do this one.

Shopping list:

  • 3 packages (roughly 25 ounces) Thick Noodles
  • 1 bag 31-40 Shrimp – peeled and deveigned
  • 1/4 cup each Clam and Mussel meat
  • 2 tablespoons Vegetable Oil
  • Half of one large White Onion – sliced
  • 2 Garlic cloves – rough chopped
  • 1 large Red Pepper – julienned
  • 1/4 of a small Cabbage – sliced
  • 2 cups Broccoli florets
  • 1/4 cup Fish Sauce
  • 4 cups Campbell’s Soup® Pho broth 
  • Salt and Pepper to taste
  • Garlic Chili sauce and chopped Parsley sauce for garnish

Putting it all together:

  1. In a large pot bring the Pho broth to a simmer.
  2. While the broth is simmering heat the vegetable oil in a large pan and cook the vegetables until just tender.
  3. Add in the fish sauce, clams, mussels and shrimp and cook until the seafood is done… about five minutes. Season with the salt and pepper
  4. Bring the broth up to a boil and cook the noodles in the broth for 30 seconds to 1 minute.
  5. Place the noodles in the bottom of your bowl, ladle in the broth and top with the vegetables and seafood.
  6. Garnish with the garlic chili sauce and parsley.
  7. Enjoy

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time……

                           Bon Appetit

Meat on a stick

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Meat on a stick

  • Servings: 18-20
  • Difficulty: Easy
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I love the culture of grilling. It creates an atmosphere that is festive but casual. 

Bobby Flay

Yesterday was Mother’s Day and instead of taking the women in my life….. my wife, daughter and daughter in law….. (my mom lives 2 hours out of town and at 85 doesn’t like to travel far anymore) out to a restaurant for dinner I did the next best thing….. I made them dinner starting with appetizers so they could do as they please and be waited on as befits the day.

The main drawback to this particular recipe is the prep time. The meat needs to be marinated and assembling the skewers is time consuming and somewhat labour intensive however as my son says “there is something about wood and meat that makes it all worth while” and I couldn’t agree more.

Here’s how we do this one.

Shopping list:

  • 2 pounds bottom Sirloin steak tails (see cooks note)
  • 9″ Bamboo skewers
  • 2 large Yellow peppers
  • 2 large Red peppers
  • 2 large Orange peppers
  • 1 large Red Onion

For the Marinade:

  • 1/3 cup sodium reduced Soya sauce
  • 1/3 cup Fish sauce
  • 2 1/2 tablespoons Garlic Chili sauce
  • 1 1/2 teaspoons Sugar

Putting it all together:

  1. Cut the steak and vegetables into bite sized pieces.
  2. In a non reactive container mix together the soya sauce, fish sauce, garlic chili sauce and sugar. Put the steak in a zip lock bag, pour in the marinade and place in the fridge overnight.
  3. Soak the skewers in water for at least 30 mins as this will help to stop them burning on the grill.
  4. Preheat the grill to 375° and then build your skewers by alternating the meat and the veggies until all the skewers are filled.
  5. Grill and enjoy.

Cooks note: I chose bottom sirloin steak tails because one of our independent grocers carries them and the price is really quite good as is the product however feel free to use whatever steak you wish.

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time………..

                         Bon Appetit

Bahn Mi Pork and vegetables over Udon noodles

  • Servings: ”2″
  • Difficulty: ”easy”
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Bahn Mi is the traditional Vietnamese term for “baguette” or simply bread however in some North American culinary circles Bahn Mi has come to represent something else…… The flavourful marinade used to make the traditional Bahn Mi sandwich.

The basic sauce only has four ingredients and while you may turn your nose up at say, fish sauce, don’t let that stop you from trying this delightful recipe. I even go so far as to add the sauce to ground meat and make Bahn Mi burgers and meatloaf. If you make a larger batch of the Bahn Mi place the unused sauce in an air tight container and refrigerate.

Here’s how we do this one……….

Shopping List:

  • 3 Boneless pork loin chops – sliced into thin strips
  • 1/2 each of yellow and orange sweet pepper – julienned
  • 1/2 medium yellow onion – sliced
  • Two “heads” of Baby Bok Choy
  • 1/4 cup Soya sauce
  • 1/4 cup Fish sauce
  • 2 Teaspoons Garlic Chili sauce (found in the Asian section of your grocery store)
  • 2 Teaspoons sugar
  • 1/2 package Udon noodles
  • 2 Tablespoons Canola oil

Putting it all together:

  1. Put the Soya sauce, Fish sauce, Garlic chili sauce and sugar in a measuring cup and mix well
  2. Put the pork and the Bahn Mi sauce in a resealable bag and shake until all the meat is coated. Refrigerate for approx. 20 mins.
  3. Heat the Canola oil in a Wok or a large saute pan
  4. Add the pork and the marinade and cook until almost done
  5. Remove the pork leaving the sauce in the pan
  6. Add the vegetables and heat until soft. About 5 minutes
  7. Add back the pork and mix well
  8. Cook the Udon noodles according to the package directions- usually 3 to 4 minutes
  9. Place the noodles in a bowl and top with the pork mixture. Enjoy.

There you have it……. another “simple but tasty recipe for the grilling season and beyond”.

Until next time……….

                           Bon Appetite

Chinese five spice pork

Chinese five spice pork

  • Servings: 6-8
  • Difficulty: easy
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A new year signals new changes. Changes in me—- my doctor tells me I have to start looking after myself and my wife agrees with her (figures women will stick together)—– changes in my day to day habits and changes to my blog. While I initially liked my original layout it was beginning to get stale so I thought I would brighten things up a bit hence the new layout. What will not change, however, is my posting “simple but tasty recipes for the grilling season and beyond” so with that in mind I bring to you today my version of Chinese five spice pork.

Shopping list:

  • 1 pound pork (butt chops, boneless loin, tenderloin) cut into one inch cubes
  • Two medium yellow peppers (rough chopped)
  • Two medium red peppers (rough chopped)
  • One medium red onion (rough chopped)
  • Three celery stalks (rough cut)
  • 8-10 Baby Bok Choi (root removed)
  • Two tins whole mushrooms (use fresh if you have them)
  • Two medium garlic cloves (fine chopped)
  • 1/4 cup Salt reduced Soya
  • 1/4 Fish sauce
  • Three tablespoons Chinese five spice
  • 2 1/2 cups Uncle Bens 5 Minute rice OR 450 grams Fettuccine noodles

Putting it all together:

  • Cook the rice or pasta in accordance with the package directions
  • In a large bowl mix the pork and the five spice
  • Heat three tablespoons Canola oil in a large pan and brown the pork mixture (approximately 10 minutes)
  • Remove the pork from the pan and set aside
  • Add more Canola oil if needed and add the celery and peppers and saute for approximately three minutes
  • Add the onion, garlic and mushrooms and saute for another 4-5 minutes
  • Add the Soya sauce and Fish sauce and mix well
  • Add back the pork, mix well and reduce the heat and cover until the pork is tender—– about another 6-8 minutes
  • Mix in the Bok Choi at the last minute and turn off the heat as the Bok Choi will wilt on its own.
  • Place the rice or pasta in a bowl and top with the five spice pork.

One of the really great aspects of this recipe is that you can use whatever protein you wish—– Pork, chicken, beef or even shrimp—- you’re only limited to your imagination.

 

So there you have it another “simple but tasty recipe for the grilling season and beyond”.

Until next time…………..

                                  Bon Appetite