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

Coconut Cashew Rice

Coconut Cashew rice

Coconut Cashew Rice

  • Servings: 4-6
  • Difficulty: Easy
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Rice is my usual go to for those occasions when I don’t want potatoes but need a tasty side dish to compliment the main ingredient in the meal.

Now if you simply Google “rice recipes” you will come up with approximately 60 million results so naturally a little thought is required to narrow down the results and not send you racing to the loony bin.

With this particular rice dish the Coconut and Cashew gives the dish a very unique flavour and anything else you add is gravy.

Here’s how we do this one.

Shopping list:

  • 2 cups Basmati rice
  • 1 1/2  cups Coconut milk
  • 2 cups Chicken Stock
  • 3 tablespoon Canola Oil
  • 3/4 cup Cashew pieces
  • 2 1/2 teaspoons Salt
  • 1 medium Spanish Onion – chopped
  • 1 medium Red Pepper – sliced
  • 1 medium Green Pepper – sliced
  • 3 Garlic cloves – chopped

Putting it all together:

  1. Heat the oil in a large Dutch oven and saute the onion for 2 minutes.
  2. Add in the rice and stir until well coated.
  3. Stir in the Coconut milk, Chicken stock salt and garlic.
  4. Bring to a boil then reduce heat, cover and simmer for 20 minutes.
  5. In the last five minutes add the peppers and cashews to the rice, re-cover and let sit off the heat.
  6. Fluff with a fork and serve.

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

Until next time……..

                             Bon Appetit

Sesame Ginger Chicken

Sesame Ginger Chicken

Sesame Ginger Chicken

  • Servings: 4-6
  • Difficulty: Easy
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I’m always on the look out for better chicken recipes and this is exactly what I was looking for and although I don’t really like Ginger there is not enough in this one to turn me off and since there were NO leftovers I would definitely say it was a hit.

Cooks note: The original recipe calls for cutting the chicken up into pieces however I found that leaving it whole produced a much better crispy skin.

Here is how we do this one.

Shopping list:

Chicken Marinade

  • 2 1/2 pounds boneless skinless Chicken thighs
  • 6 tablespoons Sesame oil
  • 2 1/2 tablespoons Sugar
  • 2 tablespoons Soya sauce
  • 1 teaspoon cracked black Pepper

Stir Fry

  • 1 cup Cornstarch
  • Vegetable oil for frying
  • 2 tablespoons minced Garlic
  • 2 tablespoons minced Ginger
  • 2 tablespoons Hoisin sauce
  • 2 tablespoons Oyster sauce
  • 3 tablespoons Soya sauce
  • 1 1/2 tablespoons Sambal
  • 1 1/2 tablespoons Sweet Chili sauce
  • 2 tablespoons Hot Pepper oil
  • 2 teaspoons Lime juice
  • Black and White Sesame seeds for garnish
  • chopped Scallions for garnish

Putting it all together:

  1. In a large non reactive bowl mix together the marinade ingredients and add the chicken. Cover and refrigerate for 1 hour.
  2. While the chicken is marinating combine the remaining ingredients in a measuring cup, except the sesame seeds, scallions, vegetable oil and cornstarch, and set aside.
  3. Heat about 2 inches of oil in a large pan or a Wok.
  4. Remove the chicken from the marinade and discard the liquid. Evenly coat the chicken in cornstarch shaking off any excess.
  5. Fry the chicken in batches until golden brown and remove to paper towels to drain off the excess oil.
  6. Top with the sesame seeds and scallions and serve over hot rice.

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

Until next time………

                            Bon Appetit 

Balti Chicken

Balti Chicken

Balti Chicken

  • Servings: 4
  • Difficulty: Easy
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I’ve wanted to make this recipe ever since I saw it in a movie set in the U.K. and tried some from a local Indian restaurant, Koh-I-Noor and because it has been rainy and nasty outside today (kind of reminds me of Britain) I decided to make it today.

This particular version is “healthier” than those that you would find in an Indian Takeaway joint in the U.K. however it is still full flavoured and filling.

Here’s how we do this one.

Shopping list:

  • 1 pound boneless, skinless Chicken Breast cut into bite sized pieces
  • 250 ml Passata
  • 150 ml Water
  • 1 1/2 tbsp Vegetable Oil
  • 1 medium Onion – coarsely grated
  • 1 medium Tomato – diced
  • 1 Red Pepper roughly chopped
  • 1 small to medium Green Chili
  • 4 Garlic cloves – diced
  • 1 tbsp Lime juice
  • 2 tsp Paprika
  • 1/4 tsp Chili powder
  • 1 Cinnamon stick
  • 3 tsp Ground Cardamom 
  • 1 1/2 tsp Cumin
  • 3 tsp ground Ginger
  • 1 tsp Turmeric
  • 1 tsp ground Coriander
  • 2 tbsp Garam Masala 
  • Rice Pilaf for service

Putting it all together:

  1. Put the chicken in a medium bowl. Mix in the lime juice, paprika, chili powder and a grinding of black pepper , then leave to marinate for at least 15 mins, preferably a bit longer.
  2. Heat 1 tbsp of the oil in a large non-stick sauté pan. Tip in the cinnamon stick, cardamom , whole chili and 1 teaspoon ground cumin , and stir-fry briefly just to colour and release their fragrance.  Stir in the onion, garlic and ginger and fry over a medium-high heat for 3-4 mins until the onion starts to turn brown. Add the remaining oil, then drop in the chicken and stir-fry for 2-3 mins or until it no longer looks raw. Mix the turmeric,  remaining cumin, ground coriander and Garam Masala together. Tip into the pan, lower the heat to medium and cook for 2 mins . Pour in the Passata and 150 ml water, then drop in the chunks of pepper. When starting to bubble, lower the heat and simmer for 15-20 mins or until the chicken is tender.
  3. Stir in the tomato, simmer for 2-3 mins. Season with a little salt. If you want to thin down the sauce, splash in a little more water. Remove the cinnamon stick and chili.
  4. Serve with rice.

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

Until next time…..

                          Bon Appetit 

Sweet Potato Pie

Sweet potato pie

  • Servings: 2 nine inch pies
  • Difficulty: easy
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For this recipe I decided to go back to the beginning and make the very first thing I ever learned to bake —- the iconic and oh so good sweet potato pie!

Now when I first heard about this dessert some 20 something years ago I thought “man people were nuts”… I mean really…. potatoes in a dessert? Well I tell you the very first bite had me hooked and the only sad part is I don’t make it nearly enough.

As you can see in the photo (Note to self: Get a different camera) the pie is lacking the one element my family and friends missed and that is whipped cream but seeing as how it was Thanksgiving and I was in the middle of doing about 18 other things I was forgiven. Maybe the next time.

Here’s how we do this one.

Shopping list:

  • 4 Large sweet potatoes – peeled and diced
  • 1 1/4 cups white sugar
  • 3/4 stick of melted butter
  • 2 eggs
  • 1 teaspoon real vanilla
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/4  teaspoon ground ginger
  • 1 cup whole milk
  • 2 nine inch ready to bake pie crusts

Putting it all together:

  1. Boil the sweet potatoes until fork tender
  2. When cooled place the potatoes in a large mixing bowl
  3. Add the remaining ingredients except the milk
  4. Using a hand blender mix all the ingredients until smooth
  5. Add the milk and mix until incorporated
  6. Pour equal amounts of the sweet potato mix in the pie crusts
  7. Place in a 350 degree convection oven and bake for approximately 20 minutes or until a toothpick comes out of the middle clean
  8. Let cool and dig in

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

Until next time……….

                              Bon Appetit

 

Honey Garlic Ginger sauce

  • Servings:
  • Difficulty: “easy”
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Honey Garlic Ginger sauce

I’ve been working part time in a fast food Chicken Wing joint for about a year now and of all the sauce combinations that we have the one that people to gravitate to the most is Honey Garlic. Honey Garlic on its own, Honey Garlic and Maple, Honey Garlic and Jamaican Jerk and so on and so on.

Now I’m not a big fan of commercial honey garlic sauces because I find them just  a little bit to sweet and they have a ton of sugar in them. So with that in mind I decided to see if I could make my own Honey Garlic sauce, mainly because my darling wife Christine likes honey garlic and I’m always up for a challenge.

What I found in my search is that most if not all Honey Garlic sauces have three things in common—- Honey, Garlic and Soy Sauce. Being the “push the envelope” kind of guy that I am I couldn’t help but think “how do I make this my own?”  and the answer was so simple…. add Ginger!!

Well “surprise surprise” as Gomer Pyle was once heard to say it turned out really quite good—- even for a guy who is not fond of Honey Garlic.

So without further ado here’s how we do this one.

Shopping list:

  • 2 Tablespoons Olive Oil
  • 5 Garlic cloves— minced
  • 1/4 cup Soy sauce
  • 1 cup Honey
  • 1 1/2 Teaspoons pepper
  • 2 Teaspoons Ginger powder
  • 1 1/2 Tablespoons Brown Sugar
  • Corn starch (optional)– 2 Teaspoons to 1/2 cup water

Putting it all together:

  1. Heat oil in a medium sauce pan
  2. Saute garlic for approximately 2 minutes
  3. Add the remaining ingredients and whisk well
  4. Bring to a boil then reduce heat and simmer for about 5 minutes stirring periodically so it won’t burn
  5. Remove from heat and let cool
  6. If you wish to have a thicker sauce add Corn starch 

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

Until next time……..

                       Bon Appetit