Classic Beef Burger

Classic Beef Burger

I’m actually out of the office today, but I couldn’t leave my readers hanging on such an important theme week! Okay, maybe it’s only important in my head, but my head is a cool place to hang out, y’all should come over some time! Anywho…. Today’s burger! I thought I’d end the week off with a classic “All Canadian” burger (yes, I said Canadian). This is your straight up, nothing fancy, plain, honest, but delicious burger. You can rely on it to hit the spot, and please all that try it. The only sort of spin that I do is that I add onion to the patty itself, but I hate biting into chunks of hard onion in my burger meat, so I nuke the onion (with some garlic, ‘cause, why not?) first for a minute or so, so that it gets a head start on cooking before hitting the grill. This way, the onion is nice and soft in the burger, and is not sharp in taste or texture. For those that aren’t fans of onions, feel free to skip this step. I would suggest going for the bonus round though, and grilling up some verscht (salami). It is SOOOO good and makes a nice pre-burger nibble or hipster topping to your burger! Either way, it’s a win!

Ingredients:
2-3 cloves garlic, minced
1 small onion, finely diced
3 pounds ground beef (mix of lean and medium)
3 eggs
1 – 1 ¼ cups matzo meal
2-3 tablespoons onion soup mix
3 tablespoons ketchup
½ teaspoon salt
½ teaspoon pepper
6 buns
Optional: 1 log beef salami
tomatoes, pickles, onions, condiments, etc.

Directions:
In a small microwave safe bowl, heat the diced onion and minced garlic for 1-2 minutes, so that they are almost cooked through. Once done, set the garlic and onions aside to cool down so that they can be easily handled. Preheat your grill to medium-high and oil your grill so that your burgers don’t stick!

In a large bowl mix together the beef, eggs, onion soup mix, ketchup, salt and pepper. Add the cooled semi-cooked garlic and onions. Mix together to combine. Slowly add the matzo meal, just enough to bring the mixture together without making it overly “crumby”, you want your burgers to be mainly meat, not filler! Divide the meat mixture into 6 balls, and form into patties slightly larger than your bun.  Make a slight indentation in the centre of the burger to prevent it from doming up in the centre. The indentation will rise as your burger cooks.

Grill your burgers until they are golden brown and slightly charred, about 3-5 minutes on the first side, and then turning once, cook for 3 minutes on the other side for medium. Try not to press down on your burger with a spatula. It will cause the juices to escape and will create a dry burger!

Bonus Ingredient: If you like, after removing the plastic wrapper, slice up a log of beef salami into ¼ inch slices, and make a slit half way into the slice (so your slice looks like Pac-Man). Grill these alongside your burgers; they are delicious on their own, but will make a yummy “topping” to your burger as well!

Serve your burgers on some fresh buns, along with your favourite toppings and condiments, and enjoy!

Bloody Mary Burgers with Horseradish Dressing

Bloody Mary BurgersSo for today’s burger, I thought I’d go for something a little different. Bloody Mary’s anyone? Admittedly, this has to be hands down my favourite cocktail. Now while I’m not too particular over the brand of vodka used (or tequila for what I call a Bloody Maria), I am quite particular that I only like hot sauce used, and NOT horseradish! Horseradish is for gefilte fish and roast beef! Which is why I make the exception in this recipe using horseradish with this beef burger. There is something about the sharp bite of the root, mixed with the dense meat of the burger that just works well together. As a bonus to today’s recipe, I’m going to throw in a quick recipe for Bloody Mary’s to accompany your meal. You can always skip the alcohol for those who are underage or don’t drink. I’m sure everyone will enjoy!

Ingredients:
For the burgers:
1 ½ tablespoons tomato paste
2 ¼ teaspoons prepared horseradish
¾ teaspoon celery seeds
6 to 12 dashes hot sauce, plus more as necessary
¾ teaspoon Worcestershire sauce**
¾ teaspoon fine sea salt
Freshly ground black pepper
4 ½ pounds ground beef (mix of medium and lean)
A little canola or olive oil, for brushing

For the dressing:
1 (1 ¼ to 1 ¾ inch piece) fresh horseradish root, freshly grated
3 tablespoons non-dairy sour cream
1 ½ teaspoons apple cider vinegar
sea salt and freshly ground black pepper

To serve:
6 good bread buns, ciabatta rolls, or thick slices of baguette
A few romaine lettuce leaves*
A few tomatoes, sliced
ketchup, optional

* Click here to learn how to clean romaine lettuce.
** Click here to learn about using Worcestershire sauce in meat dishes.

Directions:
For the burgers: In a medium bowl, mix together the tomato paste, horseradish, celery seeds, hot pepper sauce, Worcestershire sauce, salt, and a generous grinding of black pepper. Add the beef and mix thoroughly with your hands, making sure the seasonings are spread throughout the meat. Let stand for at least an hour for the flavours to develop. Meanwhile, make the horseradish dressing.

For the dressing: Mix the grated horseradish, non-dairy sour cream and vinegar together in a bowl, seasoning with salt and pepper to taste. Break off a small piece of the beef mixture, the size of a walnut, and fry in a little oil until well cooked. Taste and adjust the seasonings, if necessary.

To serve: Heat a grill. Shape the meat into 6 patties about ¾ inch thick. Lightly brush each one with oil, then place on a grill over high heat. It’s hard to give exact cooking instructions due to variables such as the thickness of the burger, the heat of the grill, and personal preference. For a medium-rare burger, you will probably need to grill for 3 to 4 minutes, then flip over and cook the other side for a couple of minutes. If you’re cooking the burgers indoors, use a lightly oiled grill pan set over medium-high heat. Let the burgers rest for a minute or two while you prepare the buns.

Toast the buns or other bread lightly on the cut side, then top with the lettuce leaves and tomato slices. Add the burgers and smear with horseradish sauce, and a dollop of ketchup if you like. Top with the other half of the bread.


Bloody Mary Cocktail

Classic Bloody Mary Cocktail

To make this non-alcoholic, simply omit the vodka and top up with tomato juice.

Ingredients:
¼ cup vodka
¾ cup tomato juice
1 teaspoon lemon juice
3-4 dashes Worcestershire sauce
3-4 dashes hot sauce
celery salt, for rimming the glass
salt and pepper
lemon wedge and celery stalk, for garnish

Directions:
Pour some celery salt on to a small plate. Take the lemon wedge and run it around the rim of the glass. Turn the glass upside down, and dip it in the celery salt on the plate. The celery salt will now coat the rim of the glass. Pour the tomato juice and vodka into the glass, and add the lemon juice, Worcestershire sauce , hot sauce and salt and pepper. Stir to combine and add ice if desired. Garnish with a fresh lemon wedge and a celery stalk. Enjoy!

Copycat Recipes – Famous Mains!

So it was kinda hard to choose which mains to find recipes for. I actually googled, “Most Popular Restaurant Dishes” to see what would come up, and low and behold, I got a few of the beauties below. I did go for some Canadian flavour though, and threw in Swiss Chalet’s famous rotisserie chicken and dipping sauce. Surprisingly, not a kosher issue (other than, you know, the establishment itself not being kosher). I hope you all enjoy!


Bonefish Grill Bang Bang Shrimp“Bonefish Grill” Bang Bang “Shrimp”

So with this recipe, the only real change is the obvious, using imitation “shrimp” instead of the real McCoy. Other than that, this recipe is pretty kosher friendly!

Ingredients:
1 cup vegetable oil, or more, as needed
2 cups buttermilk*
1 ½ cups all-purpose flour
1 cup cornstarch
2 large eggs
2 tablespoons hot sauce
Kosher salt and freshly ground black pepper, to taste
2 cups panko breadcrumbs
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried oregano
2 pounds imitation “shrimp”

For the Sauce:
½ cup mayonnaise
4 tablespoons sweet chili sauce
2 tablespoons honey
2 teaspoons rice vinegar

* Don’t have buttermilk? Check out my cheat tips here.

Directions:
To make the sauce, whisk together the mayonnaise, sweet chili sauce, honey and rice vinegar in a small bowl and then set aside.

Heat the vegetable oil in a large skillet over medium high heat. In a large bowl, whisk together the buttermilk, flour, cornstarch, eggs, and hot sauce. Add a bit of salt and pepper to taste, and set this aside as well.

In a large bowl, combine the panko, onion and garlic powders, basil, oregano, and some salt and pepper, to taste. Working one at a time, dip a “shrimp” into the buttermilk mixture, then dredge it in the panko mixture, pressing to coat.

Working in batches, add the “shrimp” to the skillet and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate. Serve immediately, drizzled with the sweet chili sauce.


“Cheesecake Factory” Louisiana Chicken PastaCheesecake Factory Louisiana Chicken Pasta

So with this recipe, there were quite a bit of changes needed, as there was a lot mixing of dairy and meat in this recipe. I think I’ve found a happy balance, omitting somethings, and substituting others. I hope you agree!

Ingredients:
For the Chicken:
4 tablespoons vegetable oil
6 boneless skinless chicken breast halves
1 cup breadcrumbs
½ teaspoon garlic powder
½ teaspoon lemon zest
½ teaspoon salt
2 tablespoons flour
1 cup non-dairy milk

For the Cajun Sauce:
1 tablespoon margarine
1 small yellow bell pepper, chopped
1 small red bell pepper, chopped
¾ small red onion, chopped
1 cup mushrooms, sliced
3 whole garlic cloves, minced
1 teaspoon crushed red pepper flakes
2 ½ cups non-dairy creamer
1 cup low sodium chicken broth
4 tablespoons fresh basil, thinly sliced*
1 (12 ounce) packages bow tie pasta
salt, to taste

* Click here to learn how to clean basil.

Directions:
For the sauce, melt the margarine in a large skillet over medium heat. Add the yellow and red bell peppers, mushrooms, and onion to the skillet, and sauté until crisp-tender, about 4 minutes. Add the garlic and crushed red pepper to skillet and sauté for 3 more minutes. Add the non-dairy creamer, as well as the chicken stock, and simmer until the sauce thickens slightly, about 5 to 7 minutes. Add half of the basil, stirring to incorporate, and season the sauce to taste with salt and pepper. Reduce the heat to low, and simmer. The sauce will continue to reduce and thicken.

For the chicken, pound the chicken breasts until they are very thin (the thinner the better). Mix together the breadcrumbs, garlic powder, lemon zest, salt and flour. Pour the non-dairy milk into a shallow bowl for dipping. Dip the chicken in the breadcrumb mixture and then in the milk and then back in the breadcrumbs.

Heat the oil in a frying pan set to medium-high heat, and fry the chicken until golden crisp and cooked through. Add more oil to the pan as needed. Remove the chicken to a paper-lined plate to drain.

Meanwhile, cook the bow-tie pasta in large pot of boiling salted water until tender but still firm to bite. Once done, drain the pasta, and return it to the pot. Add the sauce that has been reducing and toss the pasta to coat. To plate, dish up a healthy portion of the pasta, and top with a golden piece of chicken and the remaining basil.


PF Changs Chicken Lettuce Wraps“P.F. Chang’s” Chicken Lettuce Wraps

What’s amazing about this recipe is that I didn’t need to change a thing! Enjoy!

Ingredients:
½ cup + 1 tablespoon oil
6 boneless skinless chicken breasts
3 cups water chestnuts, minced
2 cups mushroom, minced
½ cup onions, chopped
1 tablespoon garlic, minced
12-15 iceberg lettuce leaves*

Special Sauce:
¾ cup sugar
1 ½ cups water
¼ cup + 2 tablespoons soy sauce
¼ cup + 2 tablespoons rice wine vinegar
¼ cup + 2 tablespoons ketchup
3 tablespoons lemon juice
⅜ teaspoon sesame oil
3 tablespoons hot mustard
2 tablespoons hot water
1-2 tablespoons garlic and red chile paste

Stir Fry Sauce:
¼ cup + 2 tablespoons soy sauce
¼ cup + 2 tablespoons brown sugar
1 ½ teaspoons rice wine vinegar

* Click here to learn how to clean lettuce:

Directions:
Make the special sauce by dissolving the sugar in the water in a bowl. Add the soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. Mix well and refrigerate this sauce until you’re ready to serve.  Combine the hot water with the hot mustard and set this aside as well. Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.

In a wok or large frying pan, bring the oil to a high heat. Sauté the chicken breasts for 4 to 5 minutes per side or until they are done. Remove the chicken from the pan and allow them to cool.

Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl. When chicken is cool, mince it as small as the mushrooms and water chestnuts are. With the pan still on high heat, add another tablespoon of vegetable oil (to the oil that was left over from cooking the chicken). Add the chicken, garlic, onions, water chestnuts and mushrooms to the hot pan. Add the stir fry sauce to the pan, and sauté the mixture for a couple minutes then serve in the lettuce leaves with the special sauce.


“Swiss Chalet” Rotisserie ChickenSwiss Chalet Chicken and Dipping Sauce

As a Canadian, how can you not want just a bite of that beautifully, crispy, spinning rotisserie Swiss Chalet chicken? Well, it turns out, making it kosher isn’t that hard! In fact, I didn’t have to change a thing! Keep in mind though, that unless you have a rotisserie feature on your oven/bbq, it will not come out exactly the same as the commercials.

Ingredients:
1 (3 to 4 pound) whole chicken
2 tablespoons vegetable oil
1 tablespoon onion salt
1 teaspoon garlic powder
2 teaspoons dehydrated tomato soup mix
1 ½ teaspoons brown sugar
½ teaspoon dried thyme
¼ teaspoon ginger
¼ teaspoon dried savoury
¼ teaspoon paprika
¼ teaspoon dry mustard
¼ teaspoon allspice
1 cup water

Directions:

Mix all of the ingredients together in a large re-sealable plastic bag. Poke holes into a whole chicken. Place the chicken in the bag and let it marinate for at least 6 hours or overnight. Cook the chicken in a rotisserie oven at 350 degrees for 2 hours or until cooked through. Serve with dipping sauce.

“Swiss Chalet” Dipping Sauce

Ingredients:
3 cups water
¼ cup tomato juice
1 teaspoon chicken bouillon powder
1 ½ teaspoons paprika
1 teaspoon white sugar
¼ teaspoon dried basil
¼ teaspoon dried parsley
¼ teaspoon poultry seasoning
¼ teaspoon dried thyme
¼ teaspoon ground ginger
¼ teaspoon dried mustard
¼ teaspoon onion powder
1 bay leaf
¾ teaspoon Worcestershire sauce*
6 drops Tabasco sauce
2 teaspoons lemon juice
1 tablespoon cornstarch
1 tablespoon water
1 tablespoon vegetable oil

* Click here to learn about using Worcestershire sauce with meat dishes.

Directions:
In a saucepan, add the water, tomato juice and all of the other ingredients EXCEPT for the lemon juice, cornstarch, final 1 tablespoon water and vegetable oil. Using a whisk, stir the sauce thoroughly, and bring to a boil. Reduce the heat, and simmer for 5 minutes. Remove the bay leaf and stir in the lemon juice.

In a small bowl mix the cornstarch and 1 tablespoon water into a slurry. Slowly whisk the slurry into the sauce. While still whisking, add the oil to the sauce. Continue to whisk the sauce while it cooks for a few more minutes and it will thicken up. This will make 3 cups of sauce.

Make-Ahead Dressing Mixes

Make Ahead Salad Dressings

So this week it’s still just too hot to being cooking up a storm in the kitchen, but at the same time I don’t want to appear to be completely lazy. So what’s the compromise? Make-Ahead Mixes! No heat, or actual cooking, just a lot of mixing together of dry ingredients for future use. It will make you look super prepared and all Martha Stewart-y, and they can act as hostess gifts in a pinch. Just put one this week’s recipes in a nice jar with a tight lid, and attach a tag on what to add when it comes to actually making the recipe, and you look like you are super organised and put together! Oh, little do they know!

Today’s recipes are for salad dressings, and are pretty much completely fool-proof to both prep and then make when actually needed. I would suggest storing your mixes in mason jars, as 1) they’re super cute and trendy (c’mon, do you need another reason?) 2) they provide a tight air-proof seal and 3) are re-usable. You will note that these dressings call for the use of “salad oil”. This is just any neutral flavour oil, such as vegetable, canola, sunflower, grapeseed, soy, etc. You can use olive as well, but it tends to have a bit more flavour, so I would only use it in dressings that would call for a Mediterranean flavour profile, like the Caesar or Greek dressings. You can also play around with the type of vinegar used; using red wine one day, and balsamic or tarragon the next. It’s all about personal preference.So having all said that, I hope you enjoy these dressings which can be used on your favourite salad, roasted veggies or as a dip!


Vinaigrette Dressing Mix

Ingredients:
6 tablespoons finely chopped dried chives
3 tablespoons salt
2 ¼ tablespoons sugar
2 ¼ teaspoons dry mustard
1 teaspoon ground red pepper
1 teaspoon pepper

Combine the above listed ingredients into a small jar with a tight lid. This will make about 9 servings of dressing.  Attach a note with the following directions for when you want to use the dressing:

To Use Add:
4 teaspoons vinaigrette mix
¼ cup vinegar
1 cup salad oil

Combine the vinaigrette mix, vinegar and oil in small cruet bottle, and shake to combine. Let sit at least 30 minutes prior to serving.


Blue Cheese Vinaigrette Dressing Mix

Ingredients:
3 tablespoons salt
2 ¼ tablespoons sugar
2 ¼ teaspoons dry mustard
1 teaspoon ground red pepper
1 teaspoon pepper

Combine the above listed ingredients into a small jar with a tight lid. This will make about 9 servings of dressing.  Attach a note with the following directions for when you want to use the dressing:

To Use Add:
2 teaspoons vinaigrette mix
¼ cup crumbled blue cheese
¼ cup vinegar
1 cup salad oil

Combine the vinaigrette mix, vinegar and oil in small cruet bottle, and shake to combine. Let sit at least 30 minutes prior to serving.


Buttermilk Dressing Mix

Ingredients:
6 tablespoons dried minced onion
1 ½ tablespoons salt
1 teaspoon garlic powder
9 tablespoons parsley flakes

Combine the above listed ingredients into a small jar with a tight lid. This will make about 9 servings of dressing.  Attach a note with the following directions for when you want to use the dressing:

To Use Add:
2 tablespoons dressing mix
1 cup mayonnaise
1 cup buttermilk

Combine the buttermilk mix, vinegar and oil in small cruet bottle, and shake to combine. If it is not combining well, you may want to quickly hit it with an immersion blender. Refrigerate the dressing for at least 2 hours before serving.


Caesar Salad Dressing Mix

Ingredients:
1 tablespoon finely chopped dried lemon peel
¼ teaspoon garlic powder
½ teaspoon pepper
1 teaspoon dried oregano leaves
1 teaspoon dried thyme leaves
6 tablespoons grated Parmesan cheese
½ teaspoon salt

Combine the above listed ingredients into a jar with a tight lid. This will make about 2 servings of dressing.  Attach a note with the following directions for when you want to use the dressing:

To Use Add:
¼ cup Caesar dressing mix
½ cup olive oil
¼ cup fresh lemon juice

Combine the Caesar mix, oil and lemon juice in small cruet bottle, and shake to combine. If it is not combining well, you may want to quickly hit it with an immersion blender. Refrigerate the dressing for at least 2 hours before serving.


Celery Dressing Mix

Ingredients:
3 tablespoons celery seeds
3 tablespoons salt
2 ¼ tablespoons sugar
2 ¼ teaspoons dry mustard
1 teaspoon ground red pepper
1 teaspoon pepper

Combine the above listed ingredients into a jar with a tight lid. This will make about 9 servings of dressing.  Attach a note with the following directions for when you want to use the dressing:

To Use Add:
1 tablespoon Mix
¼ cup red wine vinegar
1 cup salad oil

Combine the vinaigrette mix, vinegar and oil in small cruet bottle, and shake to combine. Let sit at least 30 minutes prior to serving.


French Dressing Mix

Ingredients:
1 cup sugar
4 teaspoon paprika
2 tablespoons dry mustard
2 tablespoons salt
¼ teaspoon onion powder

Combine the above listed ingredients into a jar with a tight lid. This will make about 5 servings of dressing.  Attach a note with the following directions for when you want to use the dressing:

To Use Add:
¼ cup dressing mix
¾ cup vegetable oil
6 tablespoons ketchup
¼ cup vinegar

Combine the dressing mix, ketchup and vinegar in a blender and slowly add the oil through the top while the blender is on. The dressing should thicken up, but not be too thick. Chill until ready to use.


Greek Salad Dressing Mix

Ingredients:
½ cup dried marjoram
¼ cup dried oregano
1 tablespoon garlic powder
¼ cup dried mint leaves

Combine the above listed ingredients into a jar with a tight lid. This will make about 24 servings of dressing.  Attach a note with the following directions for when you want to use the dressing:

To Use Add:
1 ½ teaspoons Greek dressing mix
¼ cup red wine vinegar
¾ cup oil

Combine the vinaigrette mix, vinegar and oil in small cruet bottle, and shake to combine. Let sit at least 30 minutes prior to serving.


“Hidden Valley” Ranch Dressing Mix

Ingredients:
8 saltines
1 cups dried parsley flakes, minced
¼ cup dried minced onion
1 tablespoon dried dill weed
2 tablespoons onion salt
2 tablespoons garlic salt
2 tablespoons onion powder
2 tablespoons garlic powder

Combine the above listed ingredients into a food processor or blender, and process until they are completely powdered. Pour the powder into a jar with a tight lid. This will make about 30 servings of dressing.  Attach a note with the following directions for when you want to use the dressing:

To Use Add:
1 tablespoon ranch mix
1 cup of mayonnaise
1 cup of buttermilk

Combine the ranch mix, mayonnaise and buttermilk oil in small cruet bottle, and shake to combine. If it is not combining well, you may want to quickly hit it with an immersion blender. Refrigerate the dressing for at least 2 hours before serving.


Honey Citrus Dressing Mix

Ingredients:
1 ½ to 3 tablespoons grated lemon peel
3 tablespoons salt
2 ¼ tablespoons sugar
2 ¼ teaspoons dry mustard
1 teaspoon ground red pepper
1 teaspoon pepper

Combine the above listed ingredients into a jar with a tight lid. This will make about 9 servings of dressing.  Attach a note with the following directions for when you want to use the dressing:

To Use Add:
1 tablespoon dressing mix
¼ cup vinegar
1 cup salad oil
2 tablespoons honey
4 teaspoons lemon juice
1 teaspoon orange juice

Combine the dressing mix, vinegar, oil, honey and juices in a small cruet bottle, and shake to combine. Let sit at least 30 minutes prior to serving.


Italian Herb Salad Dressing Mix

Ingredients:
¼ cup parsley flakes
2 tablespoons dried oregano, crumbled
2 tablespoons dried basil, crumbled
2 tablespoons dried marjoram, crumbled
2 tablespoons sugar
1 tablespoon fennel seeds, crushed
1 tablespoon dry mustard
1 ½ teaspoons black pepper
1 teaspoon garlic powder

Combine the above listed ingredients into a jar with a tight lid. This will make about 15 servings of dressing.  Attach a note with the following directions for when you want to use the dressing:

To Use Add:
1 tablespoon dressing mix
¾ cup warm water
2 ½ tablespoons white wine vinegar
1 tablespoons olive oil

Combine the dressing mix, water, vinegar, and oil in small cruet bottle, and shake to combine. Taste and add ¼ to ½ teaspoon of the dressing mix if you want a stronger flavor. Let sit at least 30 minutes prior to serving.


Mint Dressing Mix

Ingredients:
1 cup plus 1 tablespoon dried mint leaves
3 tablespoons salt
½ cup sugar
2 ¼ teaspoons dry mustard
1 teaspoon ground red pepper
1 teaspoon pepper

Combine the above listed ingredients into a jar with a tight lid. This will make about 9 servings of dressing.  Attach a note with the following directions for when you want to use the dressing:

To Use Add:
¼ cup dressing mix
¼ cup vinegar
1 cup salad oil

Combine the dressing mix, vinegar, and oil in a small cruet bottle, and shake to combine. Let sit at least 30 minutes prior to serving.


Thousand Island Salad Dressing Mix

Ingredients:
¼ cup dried parsley flakes
⅛ cup finely crushed saltine crackers (about 3-4)
⅛ cup dried minced onion
⅛ cup garlic salt
⅛ cup onion salt
1 tablespoon garlic powder
1 tablespoon onion powder
½ tablespoon dried dill weed

Combine the above listed ingredients into a jar with a tight lid. This will make about 15 servings of dressing.  Attach a note with the following directions for when you want to use the dressing:

To Use Add:
1 tablespoon of dressing mix
1 cup mayonnaise
1 cup buttermilk
½ cup chilli sauce (if you don’t have this, just mix 5 tablespoons ketchup with 3 tablespoons of horseradish)
¼ cup pickle relish, well drained

Blend well, refrigerate for at least an hour for the flavors to marry, and then serve with salad or veggies as a dip. This dressing will keep for about 2 weeks in the fridge.

Matzo Brei

Matzah BreiMatzo Brei is a long standing Passover tradition in my house, and we tend to be purists, using only the basic recipe below and topped with a little ketchup (’cause despite what you may think, ketchup pretty much goes with everything). My co-worker’s husband goes sweet, adding pancake syrup to his freshly cooked dish, while my boyfriend goes savoury, adding sauteed veggies and cheese to the dish while it cooks. To each his own I guess! No matter how you make it, I hope you like it! This recipe will serve 2-4 people.

Ingredients:

4 Matzos
4 large eggs
1 teaspoon salt, or to taste
3/4 stick (6 tablespoons) unsalted butter/margarine

Optional Ingredients:
For a savoury dish try adding any or all of the following: sliced mushrooms, sliced peppers, sliced onions, cheese
For a sweet dish try adding any or all of the following: canned fruit, applesauce, sour cream or syrup.

Directions:

Crumble matzos into a large sieve placed over a bowl to catch crumbs, then hold sieve under running cold water until matzos are moist and softened but not completely disintegrated, about 15 seconds. Transfer to bowl with crumbs, then add eggs and salt and mix gently with a fork.

Heat butter in a 10- to 12-inch skillet over moderately high heat until foam subsides. Add matzo mixture and cook, stirring constantly, until eggs are scrambled and matzo has begun to crisp, about 3 minutes.

Long Beans and Beef

Long Beans and BeefFor those not familiar with Chinese Long Beans, they are a legume cultivated to be eaten as green pods. Also known as the yard long bean the pods are actually only about half a yard long. This plant is of a different genus than the common bean as it is actually a vigorous climbing annual vine. The plant is subtropical/tropical and most widely grown in the warmer parts of South Asia, Southeast Asia, and southern China and has uses very similar to that of the green bean. They are a good source of protein, vitamin A, thiamin, riboflavin, iron, phosphorus, and potassium, and a very good source for vitamin C, folate, magnesium, and manganese.

Ingredients:

1 lb. ground meat (beef, chicken or turkey)
1 lb. chinese long beans (or regular fresh green beans)
1 cup ketchup
Rice to serve with

Instructions:

In a wok or large sauté pan, brown the ground meat, draining off the majority of any excess fat. Slice the beans into 1 ½ inch sections and add to the meat. Toss to coat the beans in the drippings from the meat. Once beans are cooked through (5 to 10 minutes), add the ketchup, tossing to coat the meat and beans. Lower the temperature and allow the mixture to reduce, an additional 10 minutes or so. Serve hot over rice.

Brisket Braised in Tea with Root Vegetables

Braised BrisketDisclaimer! I got today’s recipe from “Cooking with Tea” by Robert Wemischner and Diana Rosen. When you borrow, you MUST give credit, it’s only right!

This dish is great for entertaining. It is best made the day before serving for two reasons: First, any fat that rises to the top of the braising liquid may be skimmed off easily when cold, and second, the flavour of the tea and the vegetable components settle in and marry overnight, producing a mellow, multilayered taste profile.

Ingredients:

2 ¼ pounds lean brisket of beef
Salt and freshly ground pepper
olive oil, enough to coat the pan for searing
½ bunch celery, washed well and cut into ½ inch diagonal slices
1 ½ cups thinly slices yellow onions
4 carrots, washed and cut into ½ inch chunks
1 parsnip, peeled and cut into ½ inch chunks
1 rutabaga, peeled and cut into ½ inch chunks
4 cloves garlic smashed then finely chopped
4 tablespoons Keemun tea leaves, or another type of black Asian tea
4 tablespoons additional Keemun tea leaves for sauce
2 litres water
½ cup packed brown sugar
½ cup ketchup

Directions:

Preheat the oven to 350 F. Salt and pepper the brisket and sear in hot olive oil in a heavy skillet until the surface is browned. Turn only once, after about 5 minutes. Place the brisket in a heavy roasting pan and scatter the vegetables over the meat.

Brew the 4 tablespoons of tea in cool (170 F) water for 30 minutes. Sieve out and discard leaves. Combine the brewed tea, brown sugar and ketchup in a bowl to dissolve all the ingredients thoroughly, then pour over the brisket. Cover the pan with a lid and place in the oven for 2 ½ hours, or until tender. Cool, then refrigerate overnight.

The next day, skim off any fat that collects on the surface of the braising liquid. Pour the de-fatted liquid into a heavy saucepan and cook over high heat until it is reduced by half. Add 4 tablespoons of keemun tea leaves and return liquid to the boil. Remove from the heat immediately. Pour the liquid through a fine-meshed sieve to remove leaves. Adjust seasonings in the sauce with salt and pepper to taste.

With a sharp carving knife, slice meat across the grain into thin slices. Place decoratively on the plate along with vegetables. Drizzle sauce over each portion.

Sweet and Sour Meatballs

Sweet and Sour Meatballs

These sweet and tangy meatballs are wonderful and filling, as a main course or served as smaller portions for an appetizer. Have the kids roll the meatballs for you, to get them involved in the kitchen (and to save you the work!) Easy tip: Want the same size every time? Invest in a small sized ice cream scooper! Just make sure to label it clearly “MEAT” so that you don’t accidentally use it on dessert!

When serving a crowd, this recipe easily doubles.

Ingredients:

1 ½ lbs. ground meat
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon garlic powder
1 tablespoon breadcrumbs
1 egg
2 cups cola/ginger ale
1 ½ cups ketchup
1 can sliced mushrooms

Directions:

In a large bowl mix together all of the ingredients, save the soda, ketchup and mushrooms. Form 1 inch sized meatballs. Set the crock pot on low and add the soda, ketchup and mushrooms. Stir to combine. Add the meatballs, and let cook for 3 to 4 hours. Check after 2 to make sure the sauce is still liquid enough. You can always add water/chicken stock or more soda if needed. Once cooked through, serve over rice.

In order to make this ahead of time, prepare the meatballs as above, and then lay them out on a cookie sheet or other flat surface that you can stick in your freezer. Allow the meatballs to freeze at least half-way through, before removing them from the cookie sheet and storing them in a gallon sized freezer bag. On the day you wish to prepare your meatballs, add the liquids and the mushrooms as you would above, then add in the frozen meatballs and cook on low for 6 to 8 hours. Check half way through to make sure there is enough liquid in the pot, adding more as needed. Once done, serve up over rice.