Bocchini, Spinach, and Tomato Salad

Bocchini is a beautiful cheese that has a light flavour and soft texture. It is excellent in salads, sandwiches, and just on its own.

Ingredients:

200g of Bocchini Cheese
2 Tablespoons of olive oil
1 Tablespoon balsamic vinegar
1/2 teaspoon of oregano
1/2 teaspoon of basil
1/2 teaspoon of parsley
some fresh ground pepper
200g of cherry tomatoes
2 cups of spinach

Instructions: 

1. Before you add the Bocchini cheese, make sure you drain it. (The best place to purchase Bocchini cheese is at your local deli. It is cheaper and always fresh.)

2. Create the vinaigrette by adding the basil, oregano, parsley, olive oil, and vinegar and mixing well.

3. Place some baby spinach on a plate. Make sure it is washed and dry. 

3. Add the tomatoes

4. Add some olives and bocchini cheese.

 5. Drizzle your vinegarette on top and add fresh ground pepper. Enjoy!

Spinach Salad: Ready to Eat in Under 3 Minuites

This spinach salad is beautiful, easy to make, and delicious! (It's also good for you too)

Ingredients:

1 box cherry tomatoes
1 box of ready to eat baby spinach
1 small cube of feta cheese
1 tablespoon of balsamic vinegar
3 tablespoons of olive oil
1/2 teaspoon dry parsley
1/2 teaspoon dry basil
1/2 teaspoon dry oregano
1/2 cup of mixed olives

Cooking Instructions:

 1. Wash the tomatoes and make sure both the tomatoes and spinach are dry. 

 2. Combine the olive oil, balsamic vinegar, parsley, basil, and oregano together in a small dish.

3. Plate the spinach, tomatoes, feta, and olives. 

4. Drizzle the dressing over your salad. Done in under 3 min!

When you want curry in a hurry, try Veal Brisket Curry

Veal Brisket Curry is easy to make and tastes amazing. If you think the brisket is good, just try the potatoes!

Ingredients:

1 onion
1 table spoon soya sauce
1 tea spoon sesame oil
1 cup red wine
salt
pepper
Club House Tex Mex Mix
2 Lbs veal brisket
5 potatoes
1 can coconut milk
1 pack of instant curry seasoning
4 table spoons of olive oil
4 cloves garlic (optional)

Cooking Instructions:

1. Slice off any large chunks of fat and cut into small cubes.

2. After it is cut, mix in some olive oil, sesame oil, soya sauce, wine, tex mex seasoning, salt and pepper.If you wish to add garlic this is the stage to do it.

3. Let the marinated meat sit in the fridge over night to soak in all the goodness. If you have no time let it sit for one hour before you start cooking with it.

4. When you are ready to cook. Dice up an onion and fry it on medium heat with olive oil.

5. Add the veal to the mix and brown it.

6. While you are browning the meat, cut up the potatoes into manageable pieces.

7. Add the potatoes into the pan and stir.

8. Add the instant curry seasoning. This is what makes this dish easy and yummy.

9. Once you have mixed in all the ingredients add the coconut milk. Stir it around to ensure the curry seasoning is mixed well. Then cover with a lid and let it cook on medium low heat for an hour.

10. After an hour the potatoes should be nice and soft. The brisket should be tender. If not, continue cooking it until it has reached your desired tenderness. Then plate and enjoy!

Broiled Rainbow Trout: Easy, Simple, Good for you!

Broiled rainbow trout is easy and only takes 10 mins to both prep and cook. Eating fish at least once a week is really good for the heart.

Ingredients:

1 Rainbow trout fillet
4 table spoons of olive oil
Club House Tex Mex Mix
1/2 tea spoon of dill
salt
pepper


Cooking Instructions:

1. Take your rainbow trout fillet and wash it with water. Slice into desired pieces. 

2. Drizzle olive oil on top of the fillet and rub dill, salt, pepper, and club house tex mex mix. 

3. Broil in the oven for 8 - 10 min.

4. Plate and enjoy. Now that was easy!

Creamy Zucchini and Mushroom Barley Risotto

Creamy Zucchini and Mushroom Barley Risotto

Ingredients:

1 small bag of pearl barley

1 pound of white mushrooms

1 green onion

1 onion

2 zucchini

1 tbs olive oil

1 box of ready made chicken broth

3 cloves garlic

1 tea spoon dry parsley

1 tea spoon dry basil

1 tea spoon dry oregano

1 cup of white wine

Cooking Instructions:

 1. Wash all your vegetables, dice up the mushrooms, zucchini, and onions.

 2. Begin by frying the onion and garlic until golden brown.

 3. Add the zucchini and when golden, add the barley. They barley will soak up the juice from the zucchini. Add one cup of white wine to give it flavour and extra mostiure. 

 4. Dice up the mushrooms and add it to the mix. The mushrooms will be full of moisture which the barley will soak up while it is cooking. 

 5. Add chicken broth to the mix to ensure the bottom does not get dry and burn add some parsley, oregano, and basil to enhance the flavour. 

 6. Continue to add the chicken broth is small amounts ensuring the bottom of the pan is not dry. Continue to stir the risotto to ensure all of the barley is moist and cooks evenly. 

7. After about an hour, you should have used up all the chicken broth. Taste it to ensure it is cooked. If it is not cooked add some hot water until it is cooked. 

 8. Plate and serve once the barley is soft. Enjoy!

Arugula, Tomato, and Mozzerella Pizza: a Feast for the Eyes and Mouth

I came across this idea while being in a pizzeria in Rome. 

Ingredients:

1 bag of pizza dough
1 bag of fresh mozzerella
1 small box of cherry tomatoes
1 can of your favourite tomato sauce
4 Table spoons of Olive Oil
1 box of Arugula

Cooking Instructions:

1. For this pizza you will only be baking the dough and the sauce. Everything else you will place on top once it has been cooked. Do not place the arugula and fresh mozzerella in the oven or it will look all wilted.

2. Grease a baking pan and roll out the dough until it is about 1 - 2 cm thick.

3. Place 1-2 table spoons of olive oil on the dough and then cover the dough with a light layer of your favourite tomato sauce.

4. Bake in the oven for 30 min at 450 F.

5. Take it out of the oven and let it rest for 10 min. You don't want to add the Arugula while it is very hot or else it will melt.

6. Place a light layer of arugula and tomatoes on top of the warm dough.

7. Take the fresh mozzerella out of the bag and pull it apart. Place the pulled pieces on top of the arugula. It does not have to cover the entire pizza.

8. Drizzle 2 table spoons of olive oil on top of the arugula, tomatoes and mozzerella.

9. Plate and enjoy

Samgyetang: Korean Ginseng Chicken Soup

 

You can purchase an instant Samgyetang pack at a Korean supermarket with all the herbs assembled. 

Remove the skin so there is less fat in the soup.

Take the chicken out and cut into quarters and serve on a plate.

Skim the top with a ladle to remove excess fat and grease.

Sam gye tang is Korean for Ginseng Chicken Soup. Sam means Ginseng. Gye means chicken and Tang means soup. In Chinese the soup is called Yun Sum Gai Tong. In Chinese culture, chicken ginseng soup is similar however the chicken is never stuffed. Both the Chinese and Korean believe ginseng has healing properties and both cultures consume this soup to prevent sickness. According to Paul Ng, a master of Traditional Chinese Medicine, ginseng is never consumed when one is sick because it is believed that the sickness will be trapped inside the person. So remember, when consuming this soup just know that it is a type of medicine.

Ingredients:

1 free range chicken
6 garlic cloves
1 cup sticky rice
1 young ginseng root
1/2 cup of dried ginseng
1/2 cup dried red dates

Cooking Instructions:

1. Wash, and remove the skin from your free range chicken. Using a normal young hen will result it tonnes of fat.
2. stuff the chicken with the garlic, sticky rice, ginseng root, dried ginseng, and dates.
3. Place the stuffed chicken in a pot with 2L of water and place on high heat.
4. When the pot begins to boil turn the heat down to medium for 1 hour.
5. After the 1 hour mark, take the chicken out and serve on a plate with soya sauce to dip.
6. Skim the top of the soup to remove excess fat and serve hot.

When You are Sick Drink Chicken Soup: Easy and Fast Relief for Your Common Cold

In Canada, people are always getting sick because of the cold. The solution? Chicken Soup! Chicken soup is known to have healing properties when battling the common cold. Chicken Soup both hydrates and provides essential nutrients for the body. When your date is sick make chicken soup.

Ingredients:

1 whole free range chicken
1 bag of carrots
1 stalk of celery
1 onion
1 cup white wine
1 table spoon dried parsley
1 table spoon dried orgeno
1 table spoon dried basil
2 L of water

Cooking Instructions:

1. To prep your chicken remove the skin, head, and feet. Many butchers will gladly remove the skin and other undesirable parts for you if you ask them.

2. Once it has been cleaned place it in 2L of water and boil.

2. As the chicken is boiling, peel 1 bag of carrots and chop into thrids. Add it to the pot.

3. Clean and chop the celery into thirds and add to the pot.

4. Add all the dry spices and the cup of wine to the broth and boil for 2 hours.

5. Enjoy and Get Better!

Easy Sides: Roast Squash and Potatoes

Butternut Squash and Potatoes is the perfect side. It is easy to make and you can cook it while you are using the oven to roast something else.

How to Cook:

1. Wash four or five medium sized potatoes.
2. Place the cut potatoes into a bowl with some olive oil, and "Club House" Tex Mex Mix (or paprika).
3. Mix the potatoes until they are evenly coated.
4. Place them on a baking pan.

5. Cut the butternut squash into quaters.
6. Place the quarters on the same baking pan as the potatoes and drizzle olive oil over them
7. Bake at 400 for 40 - 60 min.

Pizza: Simple, Easy and Under 30 Min

Nothing beats home made pizza and a glass of wine. Why go out to an expensive pizzeria when you can make it at home for almost nothing while impressing your date with your culinary skill?

Ingedients:

2 cups of cheese (mozzarella or marble)
1 kielbasa sausage
3 table spoons of olive oil
1 bag of store made pizza dough (unless you are a pro go with the store bought stuff. It tastes good and the hardest part about making pizza is actually making the dough)
pinch of rosemary
pinch of oregeno
pinch of basil
pinch of parsley
1 can of your favourite tomato sauce.

Making the pizza:

1. Pre-heat the oven to 400 F
2. Take the olive oil and lightly coat the pizza pan
3. Role the dough out to cover the pan to your desired thickness
4. Take a few spoon fulls of sauce and cover the dough
5. Add the rosemary, oregano, basil, and parsley.
6. Add the grated cheese
7. slice the kielbasa into thick or thin sclices and place them on top of the cheese.
8. Bake for 400 F in the middle rack for 20 min
9. After 20 min take it out and let it rest for 5 min.
10. Slice it up and enjoy with your date.

Fried Egg Tofu: An Easy and Delicious Appetizer

Egg Tofu can be purchased at any Asian supermarket. I always use this brand but others are just as good.

Slice the egg tofu into slices about 1cm thick. 

Add 3 table spoons of olive oil into a pan at medium high heat

When the oil is hot add the tofu. To check if the oil is hot place a chopstick or wooden spoon in the oil to see if it bubbles. If it bubbles it is ready. 

Place each slice into the pan and let it sit for a few min until it browns. 

Once they are golden brown flip them over to brown the other side. 

When you are done place it in a plate and drizzle some sesame oil and light soya sauce for taste.

Ingredients:

2 tubes of Egg Tofu
3 table spoons of olive oil
1 tea spoon of sesame oil
1 tea spoon of light soya sauce