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Mushroom Chicken Rice

  Toshiko-san’s Mushroom Chicken Rice   1)   Wash and chop matsutaki mushrooms (about 4 cups)   2)   Wash and cook 7 cups of rice.   3)   Chop 2 chicken breasts & put in saucepan.   Add mushrooms.               Add 1/2 to 2/3 cup soy sauce             1/2 cup Mirin             1/2 cup Sake             1 Tbsp. sugar   4)   Cook until chicken is done.   5)   Put in cold bowl to cool.   Use ice to make it faster.     6)   When cool, put on top of rice.   Measure the remaining liquid then add water to equal the liquid for cooking 7 cups of rice.             Matsutaki mushrooms are also known as pine mushrooms and can be found in BC.   Feel free to substitute with another mushroom if you wish.   Thanks to Louvaine for this recipe!

Butter Tart Slice

  Gail’s Butter Tart Slice                                                   yield: 3 dozen   Crust   1 Cup             Butter 2 Cups           Flour ¼ Cup             Granulated Sugar Pinch              Salt   Butter Tart Filling   ¼ Cup             Butter 3                      Eggs Beaten 2 Cups           Brown Sugar 1 Tbsp            Baking Powder Pinch              Salt ¾ Cup            Shredded Coconut 1 Tsp              Vanilla Extract 1 Cup             Raisins 1 Tbsp            All Purpose Flour 1 Cup             Chopped Pecans (Optional)       Crust:   Cut butter into dry ingredients with pastry blender until crumbly. Press into an ungreased 13 x 9” pan.   Filling:   Melt butter, add eggs and remaining ingredients. Mix and pour over crust. Bake at 350F for 30 to 35 minutes. Cut when cool.

Pad Thai

  Simple Pad Thai                                          serves 4 This easy Pad Thai recipe has rice noodles, chicken, shrimp, tofu, peanuts, scrambled eggs, and fresh vegetables all tossed together in a delicious homemade sauce. It's packed with flavor and can be made in under 30 minutes! Ingredients 8 ounces  flat rice noodles 3 Tablespoons oil 3 cloves garlic, minced 8 ounces uncooked shrimp, chicken, or extra-firm tofu, cut into small pieces 2 eggs 1 cup fresh bean sprouts 1 red bell pepper, thinly sliced 3 green onions, chopped 1/2 cup dry roasted peanuts 2 limes 1/2 cup Fresh cilantro, chopped   For the Pad Thai sauce: 3 Tablespoons  fish sauce 1 Tablespoon low-sodium soy sauce 5 Tablespoons light brown sugar 2 Tablespoons rice vinegar, or  Tamarind Paste * 1 Tablespoon Sriracha hot sauce, or more, to taste 2 Tablespoons creamy peanut butter* (optional)     Instructions   Cook noodles according to package instructions, j

Pad See Ew (Thai noodles)

  Wanida’s Pad See Ew   (Thai noodles) This is an authentic Thai noodle recipe.   Although wide rice noodles are traditionally used, feel free to use any noodles that you have (including pasta). Ingredients 100 g thinly sliced pork fillet or breast chicken 100 g sliced Chinese kale, stalks and leaves separated / broccoli or any vegetables 1 egg 100 g noodle 2 tbs.  oil 2 cloves of garlic      Seasonings ½ tbs sugar 1 tbs. fish sauce (optional) 1 ½ tbs. oyster sauce 1 tbs. dark soy sauce  ½ tbs soy sauce A little bit of pepper     How to make 1.Preheat and lighly grease the wok, add thinly sliced pork fillet or breast chicken to stir fry until cooked and add  garlic in oil to stir fry together until fragrant. 2.Add  noodle, season with sugar, fish sauce, oyster sauce,  soy sauce and dark soy sauce and mix very well 3.Move the stir fried noodle to one side, crack the egg open and add to the wok and use the angle of the spatula to lightly

Peruvian Rice

  Peruvian Rice                                              serves 4 INGREDIENTS 1/2 bunch fresh cilantro 1 – 1.5 cups broth - * see notes 2 tsp avocado oil (or other oil) 1 onion 2 cloves garlic 1 tsp Ají amarillo paste 1 cup Jasmine rice 1 carrot 1/2 cup frozen peas sea salt and pepper - if necessary   INSTRUCTIONS Chop onion and garlic and peel and dice carrot. Add cilantro and broth to your blender and blend until the cilantro is completely liquified. Preheat the Instant Pot or a small saucepan over medium heat and once hot add a drizzle of oil, then fry chopped onion and garlic in it until translucent. Then add ají and stir-fry for a few more seconds. Add rice, cilantro water, and carrots to the onions and stir to combine. Stove-top:  bring to a boil and as soon as slightly bubbly, reduce heat to low and immediately cover. Set a timer for 15 minutes. Instant Pot:  put on the lid and seal. Set the pot to 3 minutes on high pressure, then w

Salmon Potato Patties

  Salmon Potato Patties                                           yield: 8 Super easy to make from canned salmon and instant mashed potatoes or leftover salmon and mashed potatoes. Crispy, flavorful, and amazing as a snack, for lunch, or for dinner. Kid-friendly, too! Ingredients: For the potato salmon patties: 14   oz   salmon   (just under 2 cups - canned (drained), pouch, or cooked and cooled 2   cups   mashed potatoes   (you can use leftover or instant) ½   cup   bread crumbs   1   tablespoon   dry dill (or herb of your choice) 1-2   tablespoons   olive oil   for cooking Instructions: 1.      Flake the  salmon  with a fork in a large bowl. 2.      Add the  mashed potatoes , ½ cup  bread crumbs , and  dill , and mix until well-combined. 3.      Form 8 equal patties from the salmon potato mixture. You can also form 12-16 mini patties, if you want more crispy edges or smaller sized patties as salad toppings. 4.      Optional: dr