Best Ever Broccoli Salad

A healthy and absolutely delicious salad

Servings: 3 
Cooking / Baking Temperature: 350F 
Serving Temperature: 0 to 5 .C
Cooking Time:  5 minute
Prep Time: 5 minute 
Total Time: 10 minute

Ingredients

• 1 cup light mayonnaise
• ⅓ cup sugar
• 2 tbsp red wine vinegar
• 1 tsp celery seed
• 1 pound broccoli broken down into small florets
• ¾ lb bacon, cooked and chopped into small pieces
• ½ cup toasted slivered almonds
• 2 green onions, thinly sliced
• 1 cup chopped celery
• 1½ cups red seedless grapes, halved

Instructions

1. Whisk together mayonnaise, sugar, red wine vinegar, and celery seed in a small bowl. Place in refrigerator for at least 30 minutes.
2. Combine broccoli, bacon, toasted almonds, green onions, celery and grapes in a large serving dish.
3. (To toast almonds, place on a large baking sheet and bake at 350F for 3-5 minutes stirring in between. Do not walk away! They will burn easily. The almonds are toasted when they turn light brown.)
4. Toss the dressing with the rest of the salad ingredients and stir.
5. Dressing can be added at the last minute if desired.

Baked Zita

Baked Zita is a delicious casserole full of cheese and pasta

Servings: (4 servings)                                                
Cooking / Baking Temperature: 360 degrees
Serving Temperature: 80 .C
Cooking Time:  19 minute
Prep Time: 7 minute 
Total Time: 26 minute

INGREDIENTS

8 oz. zita macaroni 
15 oz. White sauce 
1/2 cup mozzarella cheese
 ½ cup Cream
2 pcs of Bacon our chicken

PREPARATION

Shred cheese. Combine cooked and drained zita and sauce, cream ,bacon in 2 qt. 
casserole. Cook, covered at HIGH 10 minutes, stir once. Sprinkle 
with cheese. Let stand 10 minutes before serving

Miso Salmon with Sesame Red Cabbage

A tasty and flavorsome healthy nutrient packed dish

Servings: 2
Cooking / Baking Temperature: 48°C (120°F). 
Serving Temperature: 80.C
Cooking Time:  15 minutes
Prep Time: 1 hour
Total Time: 1 hour 15 minutes 

Ingredients
300 g salmon (two salmon fillets 150 g each)
2 tbsp white miso
2 tbsp rice wine vinegar
1 tbsp light soy sauce
1 tbsp honey
Sesame Cabbage
150 g cabbage, shredded.
1.5 tbsp sesame oil
1.5 tbsp rice wine vinegar
0.5 light soy sauce
0.5 tbsp honey
Extra
Sesame seeds
Coriander (Cilantro)
Spring onions (Scallions)

Instructions
Combine miso, rice vinegar, soy sauce, honey and water in a bowl. Whisk until combined.
Place salmon in a plastic bag and pour marinate over it. Leave to marinate minimum 1 hour or overnight.
When you choose to cook the salmon, preheat the oven to 200°. Cook the salmon for 8-10 minutes, or until flakey.*
Take out and leave to rest for 5 minutes.
Sesame Cabbage
Combine sesame oil, rice wine vinegar, soy sauce and honey in a bowl. Whisk until combined. Pour over the shredded cabbage and mix.

Serve cabbage salad with salmon and sprinkle a few sesame seeds and fresh coriander before serving.

BAKED SWEET & SPICY CHICKEN

Perfect balance of sweet and spice makes this an ideal dish

Servings:  4

Cooking / Baking Temperature: 400 degrees

Serving Temperature: 80 .C

Cooking Time:  25 minute

Prep Time: 5 minutes

Total Time: 30 minutes

Ingredients

4 boneless skinless chicken breasts, pounded to even thickness

Salt and pepper to taste

⅔ cup brown sugar

2-4 tablespoons hot sauce

2 teaspoons minced garlic

1 tablespoon apple cider vinegar 

⅓ cup water

1pinch paprika flex 

Instructions

Preheat oven to 400 degrees and grease a large baking sheet (with a raised side) or casserole dish.

In a medium sauce pan whisk together all sauce ingredients.

Bring to a boil over medium heat and boil for 3-4 minutes. While sauce is boiling, season chicken with

salt and pepper on both sides, grease a skillet and cook chicken on both sides 1-2 minutes over medium heat, just enough to brown the very outside.

Arrange chicken in a single layer (not overlapping) on prepared baking sheet. Brush with sauce. (there should still be plenty of sauce leftover - reserve for later). Bake for 20-25 minutes until chicken is cooked through. Pour remaining sauce over the chicken and serve hot.

ITALIAN FISH BAKE

Life is better with Italian Fish Bake,

Simply Elegant and Beautiful! 

Servings: (4 servings)                                                  

Cooking / Baking Temperature: 400 degrees

Serving Temperature: 80 .C

Cooking Time:  20 minute

Prep Time: 8 minute

Total Time: 28 minute

INGREDIENTS

2 potatoes, sliced 1 large carrot, sliced 1 small cauliflower 4 oz. frozen green beans 2 7 oz. cans tuns, drained 2 tomatoes, peeled, sliced 1 beet, sliced 5 anchovy fillets (optional) 1 onion, chopped 1 clove garlic 1 tbsp. capers 4 eggs, separated 1/3 cup hazelnuts 1/2 cup breadcrumbs 1/2 cup cheddar cheese 1 tbsp. parsley salt and pepper

PREPARATION

Cook potatoes and carrots in boiling, salted water 15 – 20 minutes. Divide cauliflower into sprigs and add with beans for the last 10 minutes. Drain. Lightly grease 4 pint oven dish. Layer cooked vegetables, tuna (flaked), tomatoes and beet alternately. Mix finely chopped anchovy (optional), onion, garlic (crushed), chopped capers and egg yolks to a smooth consistency. Stir in ground hazelnuts, breadcrumbs, grated cheese, then fold in parsley and stiffly beaten egg whites. Season to taste. Spread topping over vegetables and bake at 400 degrees 20 - 25 minutes.

Chicken Fettuccine Alfredo

Easy to make and absolute delicious dish

Servings: 6

Cooking / Baking Temperature:  85 .C

Serving Temperature: 80 .C

Cooking Time:  12 min

Prep Time: 5 min

Total Time: 17 min

INGREDIENTS

Kosher salt

12 ounces fettuccine

Olive oil, for tossing

12 ounces boneless, skinless chicken breast (about 2)

Freshly ground black pepper

1 stick (8 tablespoons) unsalted butter

2 cups heavy cream

2 pinches freshly grated nutmeg

1 1/2 cups freshly grated Parmigiano-Reggiano cheese

PREPARATION

·         Bring a large pot of water to a boil, and salt generously. Add the pasta, and boil according to package directions until al dente, tender but still slightly firm. Strain, and toss with a splash of oil.

·         Meanwhile, slice the chicken into 1/4-inch-thick strips, and lay them on a plate or a sheet of waxed paper. Season with salt and pepper.

·         Heat a large skillet over medium heat, and add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the chicken in 1 layer. Cook, without moving the pieces, until the underside has browned, 1 to 2 minutes. Flip the pieces, and cook until browned and fully cooked through, 2 to 3 minutes more. Transfer the chicken to a medium bowl.

·         Reduce the heat to medium, and add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce just warm.

Whisk the Parmigiano-Reggiano into the sauce. Add the chicken and cooked pasta, and toss well. Season with salt and pepper. Serve hot in heated bowls

Vegetarian Kale Soup

Simple yet tasty soup

Servings: 15                                                  
Cooking / Baking Temperature:  85 .C
Serving Temperature: 80 .C
Cooking Time:  27 min
Prep Time: 5 min
Total Time: 32 min

INGREDIENTS

2 tablespoons olive oil
1 yellow onion, chopped
2 tablespoons chopped garlic
1 bunch kale, stems removed and leaves chopped
8 cups water
6 cubes vegetable bouillon (such as Knorr)
1 (15 ounce) can diced tomatoes
6 white potatoes, peeled and cubed
2 (15 ounce) cans cannellini beans (drained if desired)
1 tablespoon Italian seasoning
2 tablespoons dried parsley
Salt and pepper to taste
Add all ingredients to list

PREPARATION

Heat the olive oil in a large soup pot; cook the onion and garlic until soft. Stir in the kale and cook until wilted, about 2 minutes. Stir in the water, vegetable bouillon, tomatoes, potatoes, beans, Italian seasoning, and parsley. Simmer soup on medium heat for 25 minutes, or until potatoes are cooked through. Season with salt and pepper to taste.

STEAMED GLUTINOUS RICE

Easy to prepare and delicious to taste

Servings: 5

Cooking / Baking Temperature:  90

Serving Temperature: 80 .C

Cooking Time:  16 min

Prep Time: 10 min

Total Time: 26 min

INGREDIENTS

500g glutinous rice

Lemon juice extract from 1 lemon or 2 tbsp white vinegar.

Chicken, 1 breast and 2 thighs (cut in the your desired size)

10 dried shiitake mushroom (soak, drain, stems removed and cut)

50g dried shrimp (wash and drain)

50g dried scallop (soak and drain)

6 shallots (sliced)

5 cloves garlic (chopped)

Cooking oil

350ml water

Seasoning:

3 tbsp light soy sauce

1 tbsp thick soy sauce

1 tsp salt

¼ chicken cube

1 tsp ginger paste

1 tsp white pepper

Garnishing:

Chopped spring onion

               

PREPARATION

·         Soak glutinous rice with water and add lemon juice or white vinegar for 3 to 4 hours. Drain well. The reason of adding lemon juice is to reduce the stickiness.

·         Marinate chicken with the seasoning ingredients.

·         Heat some oil in a wok, stir-fry shallots till brown and crispy. Remove the fried shallots and keep aside.

·         Add garlic to the remaining oil and stir-fry till fragrant. Then add in dried shrimp, dried scallop, mushroom and the marinated chicken with the seasoning. Stir-fry for a short while.

·         When the chicken turn white, add in the glutinous rice and 350ml water.

·         Transfer all ingredients from the wok to a steamer tray. Steam over high heat for 30 minutes or until rise is cooked. Remove from steamer. Serve hot, garnish with spring onion and fried shallot.

Jamaican Garden Salad

 Great tasting, refreshing and healthy salad

Servings: 10                                         

Cooking / Baking Temperature: 

Serving Temperature: 0 to 5 .C

Cooking Time: 

Prep Time: 6 min             

Total Time: 6 min

INGREDIENTS

4cups cabbage (shredded or thinly sliced)

4carrots (shredded)

1green pepper (sliced into rings)

1tomatoes (cut into 8 wedges)

1⁄2English cucumber (peel on, round slices)

Thousand Island dressing          

  

PREPARATION

1. Place cabbage into bottom of serving bowl.

2. Top with carrot.

3. Next, the green pepper.

4. Slide the cucumber slices down the side of the bowl, so that they are “standing" on the inside of the bowl, surrounding your salad, and you can see half of each slice sticking out.

5. Put the tomato wedges on the top of the salad.

6. Serve with thousand Island dressing.

Shami Kabab

A truly delicious treat that can be served as an appetizer 

Servings: 5

                                                  

Cooking / Baking Temperature:  85.C

Serving Temperature: 80 .C

Cooking Time:  12 min Prep Time:  10 min

Total Time: 22 min

INGREDIENTS

750 gram Mutton Mince 750 gram 1.5 tbsp Gram Flour (Besan) 1.5 tbsp 2 No. Onions 2 No. 1/2 Cup Coriander leaves 1/2 Cup 1/4 Cup Mint leaves 1/4 Cup 3 No. Green Chilies 3 No. 12 No. Almonds 12 No. 1 No. Egg 1 No. 6 cloves Garlic 6 cloves 1 inch Ginger 1 inch 6 No. Cloves 6 No. 1 tsp Black Peppercorns 1 tsp 1/2 sprig Mace 1/2 sprig 1/2 inch Cinnamon 1/2 inch 6 No. Green Cardamom 6 No. 1 tsp Cumin Seeds 1 tsp 1 tsp Coriander Powder 1 tsp 1/2 tsp Red Chili Powder 1/2 tsp 1 tsp Salt 1 tsp 4 tsp Ghee 4 tsp 4 tbsp Vegetable Oil 4 tbsp

 PREPARATION

1.       Get the ingredients together. Chop onions, green chilies, mint and coriander. Wash and dry mutton.

2.       Heat two teaspoons of ghee in a cooking pot and add whole spices including cloves, black peppercorns, cinnamon, cardamom, cumin seeds, & mace. Saute till fragrant.

3.       Add onions and saute till translucent.

4.       Add gram flour (besan) & almonds. Mix well & saute till well roasted.

5.       Remove the spice mixture from fire and keep aside.

6.       Heat two teaspoons of ghee to the cooking pot and saute mutton mince for the Shami kabab. Add ginger, garlic & powdered spices including salt, coriander powder and red chili powder.

7.       When almost done (it’ll start sticking to the cooking pot), add the reserved spice mixture and mix well. Wait till fragrant, remove from fire and let it cool.

8.       Add cooled & cooked mutton mince to a grinder with one egg, chopped mint, coriander, & green chilies. Blend till smooth. Remove to a bowl.

9.       Make round lemon sized balls with the mince and press them gently into round patties. This recipe yields approximately 17 balls

10.   Take vegetable oil in a frying pan and shallow fry these patties on both sides till crisp. Be careful not to break them since they are really delicate.

11.   Serve with sliced onions, mint coriander chutney and lemon wedges