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Recipe(s) Of The Week

 

Marh 27, 2020

Instant Pot Butter Chicken

INGREDIENTS

  • 1 tablespoon coconut oil
  • 1 small yellow onion — diced (about 1 cup)
  • 4 cloves minced garlic — about 4 teaspoons
  • 1 tablespoon minced fresh ginger
  • 1 1/2 tablespoons curry powder
  • 2 teaspoons garam masala
  • 1 teaspoon chili powder
  • 3/4  teaspoon kosher salt
  • Splash of water or low sodium chicken broth
  • 1 28-ounce can tomato sauce
  • 1 small cauliflower — or 1/2 large head, cut into florets (about 4 1/2 cups)
  • 2 pounds boneless skinless chicken breasts
  • 2 tablespoons unsalted butter — cut into small pieces (use coconut oil to make dairy free)
  • 1/2 cup half-and-half — or full-fat coconut milk, do not use light coconut milk, as it will water down the sauce
  • 1/2 cup plain nonfat Greek yogurt — or non-dairy yogurt to make dairy-free
  • Prepared brown rice — quinoa, or naan, for serving
  • Chopped fresh cilantro — for serving

INSTRUCTIONS

  1. Add the coconut oil to the Instant Pot and set to SAUTE. Once hot, add the onion and cook until beginning to soften, about 5 minutes. Add the ginger, garlic, curry, garam masala, chili powder, and salt. Cook until fragrant, about 30 seconds. Turn the Instant Pot to OFF. Add a splash or water or chicken broth and stir, using a sturdy plastic or wooden spoon to scrape loose any browned bits that have stuck. Make sure you remove all of the stuck on bits so that you don't trigger a burn warning. 

  2. Add the tomato sauce and cauliflower florets and stir to combine. Lay the chicken breasts on top, then scatter the butter pieces over the top.

  3. Close and seal Instant Pot. Cook on Manual (HIGH) pressure for 12 minutes. Once the time is up, let the pressure release naturally for 10 minutes, then vent to immediately release any remaining pressure.

  4. Carefully open the lid and transfer the chicken to a cutting board. Cut into bite-sized pieces, then return to the sauce. Stir in the half and half or coconut milk. Let cool a few minutes, then stir in the Greek yogurt (do not stir it in immediately or it will curdle). Serve with rice and a sprinkle of fresh cilantro.

 

Raita

 

  • 1 1/2 cupPlain yogurt
  • 1 cupEnglish cucumber, finely diced
  • 1/4 cupFresh cilantro, minced
  • 1/2 tspCumin
  • 1/2 tspGaram masala 
  • 1/2 tspSalt
  • Mix all ingredients together in a bowl. Serve with our tandoori chicken or lamb curry!

 

 

 

March 20, 2020

Grandma's Irish Soda Bread



Irish Soda Bread is a quick bread that does not require any yeast. Instead, all of its leavening comes from baking soda and buttermilk. This Irish Soda Bread recipe is my grandmother’s and has been cherished in my family for years. It’s dense, yet soft and has the most incredible crusty exterior.


Ingredients

  •  1 and 3/4 cups (420ml) buttermilk*
  • 1 large egg
  • 4 and 1/4 cups (515g) all-purpose flour (plus more for your hands and counter)
  • 3 Tablespoons (38g) granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 5 Tablespoons (70g) unsalted butter, cold and cubed*
  • optional: 1 cup (150g) raisins

Instructions

  1. Preheat oven to 400°F (204°C). There are options for the baking pan. Line a baking sheet with parchment paper or a silicone baking mat, use a seasoned 10-12 inch cast iron skillet, or grease a 9-10 inch cake pan or pie dish. Set aside.
  2. Whisk the buttermilk and egg together. Set aside. Whisk the flour, granulated sugar, baking soda, and salt together in a large bowl. Cut in the butter using a pastry cutter, a fork, or your fingers. Work the dough until into coarse crumbs, then stir in the raisins. Pour in the buttermilk/egg mixture. Gently fold the dough together until dough it is too stiff to stir. With floured hands on a lightly floured surface, work the dough into an (approximately) 8 or 9 inch round loaf as best you can. Knead the dough for about 30 seconds or until all the flour is moistened. If the dough is too sticky, add a little more flour.
  3. Transfer the dough to the prepared skillet/pan. Using a very sharp knife, score an X into the top. Bake until the bread is golden brown and center appears cooked through, about 45 minutes. Loosely cover the bread with aluminum foil if you notice heavy browning on top. I usually place foil on top halfway through bake time.
  4. Remove from the oven and allow bread to cool for 10 minutes, then transfer to a wire rack. Serve warm, at room temperature, or toasted with desired toppings/spreads.
  5. Cover and store bread at room temperature for 2 days or in the refrigerator for up to 1 week.

 

 

MARCH 13, 2020

Philly Cheese Steak Meatballs

These Philly Cheese Steak Meatballs are just as delicious as the popular Philly Cheese Steak Sandwich, but in a bite size meatball with an incredible cheese sauce.

 

 

Ingredients

Meatballs

  • 1 small onion grated
  • 1 1/2 lb ground beef extra lean
  • 1/2 green bell pepper finely chopped
  • 1/2 red bell pepper finely chopped
  • 2 cloves garlic minced
  • 2 tbsp Worcestershire sauce
  • 2 eggs
  • 1/2 cup Parmesan cheese grated
  • 1/2 cup Gruyere cheese shredded
  • 2 tbsp olive oil for frying

Cheese Sauce

  • 2 tbsp butter unsalted
  • 1 tbsp all-purpose flour
  • 1 cup milk I used 3%
  • 1 cup Gruyere cheese shredded
  • 1 cup cheddar cheese shredded
  • 1/4 tsp salt or to taste
  • 1/4 tsp pepper or to taste

Instructions

  • In a large bowl combine all the meatball ingredients (excluding olive oil) and mix well.
  • Form the meatballs into small 1 inch balls.
  • Heat the olive oil in a large skillet over medium heat. Add the meatballs and fry until they brown all around, about 7 minutes. You will have to do this in 2 or 3 batches, so do not overcrowd the meatballs.
  • Transfer the meatballs onto a plate and set aside.
  • In the same skillet melt the butter. Add the flour and whisk to form a roux, cook for about 1 minute to get rid of the raw flour taste. Add the milk and whisk until smooth. Cook for another minute, the mixture should thicken a bit.
  • Reduce the heat to low and add the cheeses and whisk well until smooth. Taste for seasoning and adjust with salt and pepper as necessary. Turn off the heat.
  • Add the meatballs back to the skillet and spoon some of the sauce over the meatballs. Garnish with parsley if preferred. Serve warm.

Notes

This recipe will yield 25 to 30 meatballs.
Baking directions: Coat a baking sheet with cooking spray, or use a baking rack. Bake at 375 F for 30 minutes until golden brown. Follow the rest of the instructions for making the cheese sauce.
To freeze the meatballs, let them cool completely at room temperature. Transfer them to a freezer safe container and place them in the freezer for up to 2 months. Freeze sauce separately in an air-tight container or a heavy-duty freezer bag and can last for a few months. 

 

 

Slow Cooker Stuffed Peppers

Ingredients

  • 2/3 cup long grain white rice
  • 1 1/2 lbs lean ground beef or turkey
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1/2 tablespoon Italian seasoning
  • 1/2 teaspoon chili flakes
  • 28 oz diced tomatoes canned, undrained
  • 1 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 1/2 cups shredded cheddar cheese divided
  • 1 cup chicken broth
  • 6 bell peppers red, green, yellow or orange

Instructions

  • Bring 1 1/2 cups of water to a boil. Stir in rice, cover and reduce heat to low. Cook 15-18 minutes or just until water is evaporated. (Rice should be slightly underdone).
  • Brown beef, onion and garlic over medium high heat until no pink remains. Drain any fat.
  • Stir in 2/3 of the can of tomatoes, seasoning, chili flakes, tomato paste and Worcestershire sauce until mixed. Add cooked rice and remove from heat.
  • Cut the tops off of your peppers and place in your slow cooker. Fill each 1/2 way with the rice mixture add 1/4 cup cheese and top with the rice mixture (it’s ok if they overflow a little bit).
  • Spoon remaining tomatoes and broth over top of peppers and cook on high about 3 hours or until soft. 5 minutes before serving, place remaining cheese on top of peppers and close the lid until cheese melts.

Notes

Make sure your rice is slightly undercooked to make sure it doesn’t get mushy.

 

 

March 07, 2020

 

Taco Crescent Ring

Ingredients

  • 1 lb lean ground beef
  • 1/2 onion finely diced
  • 1 package taco seasoning
  • 1/2 cup water
  • 1 1/2 cups cheddar cheese shredded
  • 2 cans refrigerated crescent rolls
Toppings
  • lettuce tomatoes, sour cream, jalapenos

Instructions

  • Heat oven to 375°F.
  • Cook beef and onion in over medium heat until no pink remains. Drain any fat. Add taco seasoning mix and 1/2 cup water. Simmer 4-5 minutes or until thickened. Cool slightly and toss with 1 cup cheese.
  • Unroll the crescent rolls. Arrange on a parchment lined pan so the short end in inside and the tips point out in a circle. (it should have a 4" center and will look like a sunshine shape.
  • Top the center of the rolls with taco meat and top with remaining cheese.
  • Fold each dough triangle up over the filling and tuck the tip under the bottom of the circle.
  • Bake 20 to 25 minutes or until lightly browned. Cool 5 minutes and slice. Serve with toppings.

 

 

Pickled Asparagus

Ingredients

  • 30 asparagus spears trimmed
  • 1/3 cup coarse salt
  • 2 quarts cold water
  • 2 cups distilled white vinegar
  • 2/3 cup sugar
  • 1 teaspoon coarse salt
  • 1 teaspoon mustard seed
  • 2 teaspoons dill weed
  • 1 white onion sliced into rings
  • 2 heads garlic separated into whole cloves and peeled (divided)
  • 1/2 teaspoon chili pepper flakes
  • 2 sprigs fresh dill

Instructions

  • Trim the cut end of the asparagus spears.
  • Place asparagus in a large bowl with 1/3 cup salt, and cover with water. Let stand in salt water while preparing the brine.
  • In a saucepan over medium heat, combine the vinegar, sugar, 1 teaspoon of salt, mustard seed, dill weed, onion slices and 1 head garlic cloves (peeled).
  • Bring brine mixture to a boil, and boil for one-two minute.
  • Turn down to a simmer.
Quick Pickling:
  • Drain salted water from asparagus, and add asparagus to the sauce pan with the brine mixture
  • Simmer for 4-6 minutes until asparagus turns a dull shade of green.
  • Using tongs, remove asparagus from mixture and place in two pint size wide mouth jars tip side up.
  • Tuck one dill sprig and half a head of peeled garlic cloves into each jar, and sprinkle in 1/4 teaspoon of red pepper flakes.
  • Pour hot pickling liquid into the jars, filling to within 1/4 inch of the rim.
  • Close the jar with an airtight lid, and place in the refrigerator for at least 3 hours to cool, use within 2 weeks.

 

 

February 28, 2020

Spanish Chicken with Chorizo

Ingredients

  • 8 chicken drumsticks
  • 1 chorizo sausage link cut in small pieces
  • 1 lb potatoes cleaned and halved, I used new potatoes
  • 1 red onion roughly chopped
  • salt and pepper to taste
  • 2 tbsp olive oil
  • 1 tbsp dried oregano
  • zest from 2 orange

Instructions

  • Preheat your oven to 425 F degrees.
  • Toss all ingredients together in a big bowl then spread them out onto a baking sheet.
  • Bake for 45 minutes or until chicken is completely cooked through.

 

Chicken Taquitos

Chicken Taquitos made at home are an easy snack or dinner. Corn tortillas are filled with seasoned chicken and cheese and rolled up tightly. These are cooked until crisp and can be fried, baked or even cooked in an air fryer.

 

Homemade Taquitos

Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 12 taquitos
Author Holly Nilsson
Course Appetizer, Chicken, Dinner, Snack
Cuisine Mexican
Fried or baked until hot and crisp, with chicken and cheese plus taco seasoning, these tasty Mexican-style treats are super fun to eat!

Ingredients

  • 1/2 cup salsa
  • 3 cups chicken or pork or beef, shredded
  • 1 1/2 cups Monterey Jack cheese
  • 1 tablespoon taco seasoning
  • 12 6-inch corn tortillas
  • 1/3 cup oil for frying or to brush with

Instructions

  • Place salsa in a fine strainer and let any juices drip away.
  • Combine chicken, salsa, cheese and taco seasoning.
  • Place tortillas on a plate, top with a damp paper towel and microwave 40 seconds or until warm.
  • Place 2 tablespoons filling on each tortilla and roll tightly. Secure with a toothpick and place on a baking sheet.
  • Repeat with the remaining tortillas.
To Bake
  • Preheat oven to 425°F.
  • Brush each taquito with olive oil or vegetable oil.
  • Bake for 18-20 minutes or until crisp.
To Fry
  • Preheat oil over medium-high heat (350°F).
  • Panfry taquitos until crispy, about 3-5 minutes.
  • Drain on paper towels.

Recipe Notes

Taquitos can be prepared and rolled up to 24 hours before cooking

To cook in an AIR FRYER Spray taquitos with cooking spray or brush with oil.  Place in a single layer and airfry at 400°F for about 6-8 minutes or until crisp. Repeat with remaining taquitos keeping in mind remaining batches may need a minute or two less.

 


 

 

Jalapeno Mac & Cheese Bites

 

Ingredients

  • 1 cup sharp cheddar cheese shredded
  • 2 eggs
  • 1/2 cup jalapenos drained and chopped
  • 1 package Bob Evans Mac and Cheese
  • 1 cup Panko bread crumbs divided
  • 1/4 cup flour
  • 3 tablespoons butter melted
  • 2 tablespoons bacon bits optional

Instructions

  1. Preheat oven to 375°F.
  2. Combine cheddar, flour, and 1/2 cup bread crumbs in a medium bowl.

  3. Gently stir in macaroni and jalapenos. Add eggs and fold until combined.

  4. Spoon into greased mini muffin tins.
  5. In a small bowl, combine remaining bread crumbs, melted butter, and bacon bits. Sprinkle over bites.
  6. Bake 18-20 minutes or until heated through. Serve warm.

Red Velvet Cinnamon Rolls

 

Ingredients

Dough

Filling

Cream Cheese Icing

  • 6 tbsp butter unsalted, softened
  • 1 1/2 cups powdered sugar
  • 1/4 cup cream cheese at room temperature
  • 1/2 tsp vanilla extract
  • 1/8 tsp salt

Instructions

  • Combine cake mix, 1 cup of the flour and yeast. Add water; beat on medium speed 2 minutes. Change to dough hook attachment and stir in enough remaining flour to form a soft dough (dough will be sticky). Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 1/2 hours. 
  • Combine the brown sugar and cinnamon in a bowl.
  • Grease a 9x13 inch baking dish with cooking spray or butter.
  • Roll the dough out on a lightly floured surface, until it is approximately 16 inches long by 12 inches wide. It should be approximately 1/4 inch in thickness.
  • Spread the 1/3 cup of butter evenly over the dough, then sprinkle with the sugar evenly over the surface of the dough.
  • Working carefully, from the long edge, roll the dough down to the bottom edge.
  • Cut the dough into 1 1/2 inch slices, and place in a lightly greased baking pan. You can also use floss to cut into slices, as seen in the video. Place the cut rolls in the prepared pan. Cover with a clean kitchen towel or plastic wrap and let them rise for another 30 minutes, or until doubled in size.
  • Preheat oven to 350 degrees. 
  • Place the baking pan in the oven and bake for 20 minutes or until golden brown. Cooking time can vary greatly!
  • While the rolls are baking make the icing by mixing all the icing ingredients and beat well with an electric mixer until fluffy and smooth.
  • When the rolls are done, spread generously with icing.

Notes

  1. Cream cheese icing is okay to sit at room temperature up to 8 hours. Beyond that, it'll have to be refrigerated and will last in the fridge for 3 days. Your rolls will last 2 days at room temperature or a week in the fridge. Make sure to store the rolls in an airtight container so they don't dry out.
  2. Reheat by giving the roll a quick zap in the microwave. I like to do 15 second intervals- they heat up really quick! One second you have a cold cinnamon roll, the next second it's bubbling volcano with molten cream cheese icing.

 

Coconut Shrimp with Spicy Mango Dipping Sauce

ngredients

  • 1 lb jumbo shrimp tails on
  • 1 cup breadcrumbs
  • 2 eggs
  • 2 cups sweetened coconut shredded
  • salt and pepper to taste
  • vegetable oil for frying

For Spicy Mango Dipping Sauce

  • 1/2 cup mayonnaise
  • 1/2 mango cubed, about 1/2 cup to 3/4 cup
  • 1 tbsp honey
  • 1 tbsp sriracha
  • 1/4 tsp curry powder
  • 1/4 tsp salt
  • 1 tbsp lemon juice
  • 1/4 cup cilantro

Instructions

  • Make the dipping sauce first by adding all the ingredients to a blender and blend for 1 minute or 2 until the sauce is smooth. Refrigerate the sauce until shrimp is ready for serving.
  • Fill a Dutch oven or a deep frying pan with vegetable oil, about 1 1/2 inches deep and heat.
  • While the oil is hot, prepare 3 shallow plates. Add the breadcrumbs to one plate, beat the eggs with salt and pepper in another plate and place the shredded coconut in the 3rd plate.
  • Dredge the shrimp through the breadcrumbs first, then dip them in the egg mixture, then finally dredge them through the coconut, making sure enough coconut sticks to them. Fry a few at a time about 2 minutes, depends on how hot your oil is, so they don't stick to one another, I did about 4 or 5 at a time, depending on the size of your shrimp. Repeat with remaining shrimp.
  • Serve the shrimp along with the spicy mango sauce together.

Notes

  1. To bake them preheat your oven to 400 F degrees. Line a baking sheet with parchment paper. Place the breaded shrimp on the prepared baking sheet and bake for about 10 minutes, then flip the shrimp over and bake for another 5 minutes or until the breadcrumbs turn golden.
  2. In the fridge the coconut shrimp will keep for 3 – 4 days in an airtight container, so feel free to make ahead of time but just reheat it in the oven to prevent it from getting soggy. You can freeze the shrimp from this recipe for up to 3 months in an airtight container. Just allow the dish to thaw overnight in the fridge before cooking.
  3. Store the sauce in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
  4. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

 

The Greatst Ginger Snaps - EVER!!

Ingredients

3/4 cup shortening
1 cup sugar
1/4 cup molasses
1 beaten egg
2 cups sifted flour
2 tsp soda
1/4 tsp salt
1 tsp cinnamon
1 tsp ginger
1 tsp cloves

additional sugar in small bowl

Directions

Cream shortening and sugar with mixer.

Add molasses & egg, beat well.

Add sifted dry ingredients.

Mix well.

Roll into small balls a little larger then a marble, then roll in additional sugar.

Place about 2 inches apart on a cookie sheet.

Bake at 350 for 10 minutes

Makes about 100 cookies depending on size.

 

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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