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Recipe(s) of the Week

 

 

Saturday October 23, 2021

 

Chinese Honey Chicken

Super crispy and sticky Chinese Honey Chicken, perfectly sweet, perfectly crunchy! This incredibly yummy chicken is hands down, better than any restaurant quality. A popular Asian inspired dish that the whole family will enjoy.

 

Ingredients

Chicken and Marinade

  • 2 pounds chicken thighs boneless and skinless, cut into 1 inch cubes

  • 3 tablespoons soy sauce low sodium

  • 1 tablespoon Shaoxing wine

  • 1 egg white

Sauce

  • ⅔ cup chicken broth low sodium or no sodium added

  • 2 tablespoons Shaoxing wine

  • 2 tablespoons white vinegar

  • ¼ cup honey

  • 2 tablespoons soy sauce low sodium

  • 2 tablespoons brown sugar packed

Other Ingredients

  • 2 cups all-purpose flour

  • 3 cloves garlic minced

  • 3 taspoons cornstarch mixed with 3 tablespoons water

  • 1 tablespoon sesame seeds

  • vegetable oil for frying

Instructions

  • Marinate chicken: In a large bowl mix the chicken with the rest of the marinade ingredients together. Mix well, making sure to break up the egg white. Marinate for 15 minutes.

  • Make the sauce: In another bowl combine all the sauce ingredients together and whisk well.

  • Coat the chicken: Add the flour to the bowl with the chicken, including the marinade) and toss everything together well. 

  • Preheat oil: Fill a wok with vegetable oil ⅓ of the way through. Heat over high heat until oil reaches 325°F.

  • Fry the chicken: Shake excess flour from chicken and fry in batches about 3 minutes or until cooked through and golden. Mine took 3 batches to finish all the chicken. Transfer cooked chicken to a paper towel lined plate.

  • Finish the chicken: In a clean wok, add about 1 tablespoon of vegetable oil and heat over medium heat. Add the garlic and cook for 20 seconds until fragrant. Add the sauce mixture to the garlic and cook until the sugar dissolves and the liquid start to boil a bit. Stir in the cornstarch mixture and cook for 1-2 minutes or until the sauce thickens slightly. Toss in the cooked chicken pieces until each piece is evenly coated.

  • Serve and garnish: Transfer the chicken to a serving plate, drizzle any leftover sauce over the chicken and garnish with sesame seeds. Serve over rice.

 

October 17, 2021

Pastitsio 

Also known as Greek Lasagna, this Pastitsio is everything comfort food should be. The perfect dish for a large crowd that will please even the pickiest of eaters. Layers of pasta, a delicious and aromatic meat sauce, topped with a special bechamel sauce, is what this Greek Lasagna is all about.

 

Ingredients

Meat Sauce

  • 2 tablespoons olive oil

  • 2 pounds lean ground beef

  • 1 large red onion chopped

  • 3 cloves garlic minced

  • ½ cup red wine

  • 2 bay leaves

  • 1 teaspoon dried oregano such as Greek or Mediterranean

  • ¼ teaspoon ground cloves

  • ½ teaspoon ground cinnamon

  • 1 stick cinnamon

  • ¼ teaspoon allspice

  • salt and pepper to taste

  • 2 tablespoons tomato paste

  • 28 ounce crushed tomatoes

  • 1 cup water

  • 1 tablespoon sugar

Bechamel Sauce

  • ½ cup butter unsalted (8 tablespoons)

  • ½ cup all-purpose flour

  • 4½ cups milk 2%

  • salt and pepper to taste

  • ¼ teaspoon ground nutmeg

  • ¾ cup Kefalotyri Greek cheese or Parmesan, grated

  • 2 large eggs

  • 2 egg yolks reserve egg whites for pasta

Pasta

  • 1 pound Pastitsio pasta or bucatini

  • ½ cup Kefalotyri Greek cheese

  • 2 egg whites

Topping

  • 1 cup Kefalotyri Greek cheese

Instructions

Meat Sauce

  • Brown the meat: Add the olive oil to a large skillet and heat over medium-high heat. Add the beef and cook for 10 to 15 minutes, breaking it up as you cook, until the meat is well browned.

  • Cook onion and garlic: Add the onion, stir and cook for 3 to 4 minutes until the onion is soft and translucent. Stir in the garlic.

  • Deglaze and add remaining ingredients: Deglaze the pan with the red wine, then add the bay leaves, oregano, cloves, cinnamon, allspice, salt, pepper, tomato paste, crushed tomatoes, water and sugar. Stir everything together well and bring to a boil. Reduce the heat to low and simmer, covered for about 45 minutes or until the sauce has thickened, stirring occasionally. Remove the bay leaves and cinnamon stick and discard.

Bechamel Sauce

  • Cook the pasta: Before starting the Béchamel sauce, cook the pasta as per package instructions until al dente. Drain and let cool.

  • Make the bechamel: In a large saucepan melt the butter over medium heat. Add the flour and whisk in the flour. Keep whisking for about 2 to 3 minutes. Add the milk, nutmeg, salt and pepper, then whisk everything together. Cook for another 5 minutes and whisk as necessary. Remove from heat and stir in the ¾ cup of Kefalotyri cheese.

  • Combine with the egg mixture: In a medium size bowl whisk together the 2 eggs with the 2 egg yolks. Add a ladle of Béchamel sauce into the eggs and whisk briskly to avoid curdling the eggs. Add another ladle of sauce and whisk. Gradually add the egg mixture into the Béchamel sauce while stirring briskly.

Assembly

  • Preheat oven: Preheat the oven to 350°F.

  • Grease the pan: Grease a 9x13-inch pan that's 3 inches deep with some olive oil. It's very important that the dish is 3 inches deep, otherwise not everything will fit.

  • Prepare the pasta: Toss the cooked pasta with ½ cup of the meat sauce. Whisk the 2 egg white and toss it together along with ½ cup of Kefalotyri cheese. Transfer the pasta mixture to the prepared pan. You can arrange the pasta so that's they all go in the same direction.

  • Top with remaining meat sauce: Top the pasta with the rest of the meat sauce and smooth out the surface.

  • Finish with bechamel and cheese: Pour the Béchamel sauce over the meat sauce and smooth it out. Top with remaining Kefalotyri cheese.

  • Bake: Transfer the pan to the oven and bake for 45 to 50 minutes until the top is golden brown and set.

  • Let rest and serve: Let the pastitsio rest for at least 30 minutes before cutting into slices and serving.

October 10, 2021

Salmon Wellington

 

 

INGREDIENTS

Salmon (5 oz)
Almonds (crushed) (1 oz)
Cranberry (1/2 oz)
Fresh basil (2 leaves)
Dijon mustard
Phyllo pastry (1 sheet)
Butter
Olive oil
Salt + Pepper to taste

DIRECTIONS:

  1. Preheat oven to 375°F (190°C)

  2. Melt butter in the pan over medium heat.

  3. Smooth out the phyllo sheet and brush lightly with melted butter.

  4. Place fresh basil and salmon in the middle of the phyllo sheet.

  5. Sprinkle with salt and pepper to taste.

  6. Coat salmon with Dijon mustard.

  7. Combine almonds and cranberry, and place on top of the salmon.

  8. Fold the phyllo dough over the salmon and make one complete wrap.

  9. Brush all sides with melted butter.

  10. Sear both sides of the wrapped salmon in pan over medium heat for 30 seconds.

  11. Finish baking in preheated oven, for 10 minutes or until phyllo dough is golden brown.

  12. Serve over pesto, spring potatoes and steamed seasonal vegetables.

 

Traditional Creole Jambalaya

 

INGREDIENTS

Sauce
Tomatoes (San Marzano Tomatoes – 1L)
Garlic (2 Cloves)
Chili Sauce (Sambal Oleak – 2 tablespoons)
Salt (1 Tablespoon)
Black Pepper (1 Tablespoon)
Oregano (1 Teaspoon)
White Sugar (1 Teaspoon)
Thyme (1 Teaspoon)
Chicken Stock (500ml)
Water 1-1/2L

 

Jambalaya


Red Pepper (3)
Green Pepper (3)
Large Red Onion (1)
Andouille Sausage (2 Links)
Shrimp (18 small shrimp, peeled, deveined, tail removed)
Chicken Breast (3)
Corn (100ml)
Black Beans (100ml)
White Rice (500ml)

INSTRUCTIONS

  1. Mince garlic with stewed tomatoes, add all ingredients of the sauce recipe into a large pot

  2. Simmer for 9-12 minutes slow heat

  3. Set aside

  4. Dice peppers, onion, sausages, chicken breast

  5. In skillet pan, lightly saute chicken, until 75% cooked and then add shrimp, sausage, onion, peppers

  6. After a minute of sauteing, add corn and black beans

  7. After a minute, add sauce to skillet

  8. Turn up heat to medium, let sauce come to a boil for two minutes

Serve over cooked white rice.  Serves 6.

 

 

October 03, 2021

FAST & EASY Garlic Butter Prawn Spaghetti

Garlic Butter Prawns Spaghetti

Serves 4

  • 500g/1.1lbs spaghetti or long pasta (I used bucatini)

  • 125g/4ozs. butter, cubed

  • 6 cloves garlic, peeled and finely chopped

  • 500g/1.1lbs peeled large raw prawns/shrimp (frozen is fine)

  • 1/2 - 1 cup pasta cooking water

  • 1 teaspoon chicken stock powder

  • 2 lemons, halved

  • 1/4 cup finely chopped parsley

  • Salt and pepper

  • Step 1 - First start cooking the pasta in one large pot with lots of salted water. It should take around 8-9 minutes.Step 2 - While the pasta is cooking, start browning the butter. Add the butter to a large frypan or skillet and cook on medium high heat until it starts to smell nutty. Turn the heat down to medium and add the garlic and fry for around 30 seconds (you don't want the garlic to burn). Then add the prawns and cook for a minute or two or until they start to turn pink.Step 3 - By now the pasta should be ready (if not take the prawn pan off the heat). Scoop out a cup of pasta cooking water (you'll only need 1/2 cup but take more just in case) and drain the pasta. Add 1/2 cup of pasta water, 1 teaspoon chicken stock powder and then squeeze the juice of 1 lemon to the pan to make a sauce and add salt and pepper and taste for seasoning. Add the pasta to the pan and swirl with tongs to coat the pasta and prawns. Taste again for seasoning and then sprinkle with parsley.Step 4 - Cut up the remaining lemon and serve each plate with a quarter of a lemon.

     

    Mini Green Bean Casseroles

    Your favourite classic holiday side dish got a mini makeover! Green bean casserole makes a deliciously creamy filling for individual easy-to-make biscuits that you can make right in your muffin tin.

    Ingredients

    Directions

    1. Heat the oven to 375°F (190°C).  Spray 20 muffin-pan cups with cooking spray.  Stir the thawed frozen cut green beans, CAMPBELL’S® Condensed 40% Less Salt Cream of Mushroom Soup, 2% milk, Dijon mustard and crumbled dried sage leaves in large bowl. Fold in 1 cup shredded cheddar cheese and 2/3 cup crispy French fried onions.

    2. On lightly floured surface, press out or roll each biscuit into a 4-inch circle.  Press the biscuit circles into the bottoms and up the sides of the muffin-pan cups.  Divide the green bean mixture among the biscuit cups.

    3. Bake for 17 to 19 minutes or until the biscuit cups are golden.  Stir the remaining shredded cheddar cheese and crispy French fried onions in a small bowl.  Sprinkle over the green bean mixture.

    4. Bake for 3 to 5 minutes or until the cheese is melted.  Let cool in the pans on wire racks for 5 minutes before removing. 

     

    September 25, 2021

    Baked Breaded Cauliflower

    These Baked Breaded Cauliflower florets are incredible! Tender pieces of cauliflower dredged with Panko breadcrumbs, then baked until crispy and golden brown. They taste like a guilty pleasure while still being a healthy snack! Serve them up with your favorite dip, sit back, and enjoy.

     

     

    Ingredients

    • 1 head cauliflower cut into florets (about 4 cups)

    • 3 large eggs beaten

    • 1 teaspoon paprika

    • ½ teaspoon salt or to taste

    • 1 teaspoon pepper or to taste

    • 1 tablespoon oregano dried

    • 1 cups breadcrumbs I used Panko

    Instructions

    • Prep: Preheat oven to 425°F. Line a baking sheet with parchment paper.

    • Prep the dredges: In a shallow plate beat the eggs and add paprika, salt, pepper and half of the oregano. Whisk so that it's well combined. In another shallow plate combine the breadcrumbs together with the rest of the oregano and additional salt and pepper if required.

    • Dredge: Dip each cauliflower floret in the egg mixture, making sure it's fully coated, then in the breadcrumb mixture and place on the prepared baking sheet. Continue until finished with all the florets.

    • Bake: for 30-40 minutes or until golden brown. 

    • Serve: Serve with ranch dressing or your favorite dipping sauce.

    Notes

    1. My biggest piece of advice? Find those panko breadcrumbs! They're larger than your typical breadcrumb and, as a result, will guarantee ultra-crispiness every time. A must for faux-fried baked goods.

    2. Add a little hot sauce, cayenne pepper or red pepper flakes to make a spicy version!

    3. Once completely cooled down, transfer the breaded cauliflower to an airtight container or large sealable bag. They will last 3-5 days in the fridge.

    4. To reheat and retain as much crispiness as possible, use your stove rather than the microwave. Preheat the oven to 400°F and place the cauliflower on a parchment paper lined baking sheet. Bake the cauliflower for 5-10 minutes or until crisped and heated through.

    5. After dredging and lining the florets on a parchment paper lined baking sheet, transfer the sheet to the freezer and freeze until solid, 1-2 hours. You can then transfer all the florets to a large airtight container or sealable freezer bag without having any stick together. They will last up to 1 year frozen.

    6. You can bake the cauliflower directly out of the freezer following the recipe instructions exactly as is.


     

    September 18, 2021

    Scruffy aubergine lasagne

    SWEET TOMATO SAUCE WITH GARLIC, SAGE & LEMON, CHEESE & ALMOND CRUNCH

     

    Ingredients

    • 3 x 400 g aubergines 

    • 3 onions 

    • 6 cloves of garlic 

    • 1 bunch of fresh sage , (30g) 

    • olive oil 

    • 1 teaspoon dried chilli flakes 

    • 1 lemon 

    • 2 x 400 g tins of quality plum tomatoes 

    • 80 g mature Cheddar cheese 

    • 80 g Parmesan cheese 

    • 300 g fresh lasagne sheets 

    • 50 g blanched almonds

    Method

    1. Place a large shallow casserole pan on a medium heat with 250ml of water. 

    2. Prick the whole aubergines all over with a fork, halve lengthways and place in the pan. Peel, quarter and add the onions, then cover with a lid and cook for 20 minutes. 

    3. Meanwhile, peel and finely slice the garlic, and pick the sage leaves.

    4. Preheat the oven to 200ºC/400ºF/gas 6.

    5. Remove the lid, and once most of the liquid has cooked away, make a well in the middle. Add 3 tablespoons of oil, the garlic, chilli flakes and most of the sage leaves, then finely grate in the lemon zest. Once golden, scrunch in the tomatoes, pour in 2 tins' worth of water, and simmer for 20 minutes, stirring occasionally.

    6. Remove the pan from the heat, grate in the cheeses, then season to absolute perfection with sea salt and black pepper. 

    7. Tear in the pasta sheets and mix up really well to coat and separate, then pull some of the sheets to the top to create a top layer. 

    8. Bash the almonds until fine and rub the remaining sage leaves with oil, then sprinkle on top. 

    9. Use the back of a spoon to create some dips and wells, and bake for 25 minutes, or until golden and bubbling. I love this served with a big crunchy green salad dressed with balsamic vinegar.

     

    Past Hall of Fame Recipes

    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!

     

     


     


     

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