Scalloped Potatoes & Ham

6-8 medium russet potatoes
3 tablespoons butter
1 cup chopped onion
1 tsp dried parsley
1 tsp dried thyme
½ tsp salt
¼ tsp black pepper

2 tablespoons flour
1 cup skim milk + 1 cup 5% cream (or use 2 cups homo milk)
pinch of cayenne
½ tsp Worcestershire sauce
¼ tsp nutmeg
¼ tsp dry mustard
2 cups shredded old cheddar cheese
¾ pound ham sliced thin
¼ cup grated parmesan cheese

Using a mandolin or sharp knife, slice potatoes to ⅛ inch thick. Hold in a bowl of cold water. In a medium pot, melt butter and add onions, salt, pepper,  parsley and thyme. Sauté for about three minutes or until onions are starting to become translucent. Lower heat to medium, add flour and stir. Cook for about three more minutes or until raw flour smell is gone.

Mix milk, cream, cayenne, Worcestershire, nutmeg and mustard powder. Warm in microwave (this helps reduce lumps). Slowly add to pan, whisking til slightly thickened. Add the shredded cheddar cheese. Stir over medium heat until cheese melts into sauce then remove from heat.

Spray a 9 x 13 casserole dish with pan spray. Start by ladling a small amount of sauce into the bottom of the pan. Layer one quarter of the potatoes over the sauce, covering the bottom. Cover that with one third of the ham. Next cover with one third of the remaining sauce and another quarter of potatoes. Repeat layers by next adding ham, sauce, and potato, ending with sauce. Sprinkle the top with the parmesan cheese.

Bake uncovered for one hour and 15 minutes at 350 degrees, or until potatoes are tender. Let the casserole set for ten minutes, cut and serve.

Original Recipe slightly changed from: http://www.afamilyfeast.com/scalloped-ham-potato-casserole/

Chinese Coleslaw

1 lb of coleslaw
1 cup of almonds (chop the roasted ones)
1 cup of sunflower seeds
1 bunch of green onions (2-3 chopped)

1 pkg Ramen noodles

Dressing
3/4 cup olive oil
1/2 cup white sugar
1/3 cup of vinegar
1 package of seasoning from Ramen noodles (oriental or chicken flavour)


Combine coleslaw, almonds, sunflower seeds and green onions. Crush the noodles and add some right away and 1/2 about half hour before serving if you want a crunch. Pour dressing overtop and let sit for a few hours.

Baked Beans

1 lb dried white beans
1 tsp baking soda
1 med onion, chopped
½ tsp salt (to taste)
ground pepper
2 tsp dry mustard
½ cup brown sugar
1 cup ketchup
½ cup molasses
1 bay leaf
2 cups hot water
6 slices crisp bacon (optional)

Cover beans with cold water and soak overnight. (or bring beans and water to boil; boil 2 minutes. Remove from heat, cover and let stand for 1 hour.) Drain beans. Cover beans with fresh water. Add baking soda and heat to boiling. Simmer uncovered for 30 minutes. Drain and rinse. Combine all ingredients in bean pot (or slow cooker). Cover and bake at 250o for 6-7 hours or until beans are tender and sauce is rich red brown. Add liquid periodically if necessary. I usually add 1-2 cups over the cooking period.

Boeuf Bourguignon

1 lb boneless beef sirloin tip roast or stewing beef
Flour + salt and pepper

Vegetable oil 
1/2 pound sliced bacon, chopped
1 large onion, chopped
2 large carrots, chopped in large chunks 
1 leek chopped (optional, see Note)
2 cloves garlic, minced
1/2 tsp each salt and pepper
1 cup red wine, (or substitute 1 small bottle of Guinness)
1-2 cups beef broth (add as needed)
1 tbsp Worcestershire sauce
2 tbsp tomato paste
2 tsp dried thyme
2 bay leaves
2 tbsp butter
1-2 containers cremini mushrooms

Trim fat from beef; cut meat into 1-1/2-inch (4 cm) cubes and set aside. Dredge in flour/salt/pepper mixture in ziplock bag.

In Dutch oven, sauté bacon over medium-high heat until crisp; transfer to paper towel-lined plate. Drain fat from pan. Add 1 tbsp (15 mL) of the oil to pan; brown beef, in batches and adding remaining oil as necessary. Transfer to bowl. Add chopped onion, carrot, leek, garlic, salt and pepper to pan; cook over medium heat until softened, about 3 minutes. Add wine (or beer) and broth. Bring to boil, scraping up any brown bits. Add beef, Worcestershire sauce, parsley, thyme and bay leaves. Cover and braise in 325°F (160°C) oven, 2-1/2 to 3 hours adding extra broth if needed.

Fry mushrooms and butter until browned and add to beef mixture 30 minutes before serving along with the bacon bits. Can easily be made in crockpot (reduce broth). For thicker gravy, mix 2 tbsp flour with enough olive oil to make a slurry and mix into pot. 

Serve with garlic mashed potatoes, carrots or roasted vegetables (asparagus, peppers).

Substitute ground beef to make base for Shepherds Pie. Add some black beans for extra fiber and change of pace. Why not? And peas if you like them 😢

Note: Leek, white and pale-green parts only, halved lengthwise, thinly sliced


Original Recipe: http://www.canadianliving.com/food/boeuf_bourguignon.php

Spice Rub for Melt in Your Mouth Ribs

1 tbsp seasoned salt
1 tbsp paprika
1 tbsp chili powder or Cajun spice
1 tsp pepper
1 tsp cumin
1 tsp onion powder
1 tsp garlic powder
1 tsp celery seed
1 tsp dried mustard

Combine all. You may not need it all for the ribs. Rub into ribs and place in a heavy foil lined roasting pan. Bake ribs at 300F for 3-4 hours until meat flakes from bone. Cover in BBQ sauce and bake or BBQ for another 30 minutes. Store extra rub in a ziplock bag.

Reduce quantity of seasoned salt if you are watching you sodium intake.

Use pork back ribs. Also good on chicken thighs.

Salmon Cakes with Wasabi Mayonnaise

2 6oz pieces of cooked salmon (or 2 cans)
Squeeze of lemon or lime juice
2 teaspoons Old Bay seasoning
2 eggs
2 tablespoons mayonnaise
3/4 cup panko
3 small green onions, chopped, including white part

2 tbsp chopped fresh coriander
Spray oil for frying

In a large bowl, gently combine all ingredients until mixed well. Form into 6-8 small patties. Spray fry pan generously. Place patties into hot pan for about 2-3 minutes or until golden brown. Flip and cook for an additional 3-4 minutes until second side is browned. Alternatively cook in oven as below.

Wasabi Mayo
2 tbsp chopped fresh coriander
¼ cup mayonnaise
2 tbsp honey mustard
1 tsp wasabi paste or siracha sauce

Alternate baking method.
Line a tray with waxed or parchment paper. Using 2 rounded tbsp mixture, shape into a patty. Press a few of the remaining bread crumbs onto both surfaces. Place on tray; cover and refrigerate to firm patties. When ready to serve, arrange oven rack 4 to 5-inches (10-12 cm) from broiler; preheat. Spread oil on baking sheet; gently add fish cakes, placing slightly apart. If any cakes separate, simply press together again. Broil 3 to 5 minutes or until golden. Then turn and broil 3 to 4 minutes until second side is golden. Serve right away topped with a dollop of wasabi mayonnaise on a warmed platter.

Oatmeal Cookies

¾ cup margarine
1 cup brown sugar
½ cup white sugar
1 egg
¼ cup water
1 tsp vanilla
1 cup flour
½ tsp salt
1 tsp cinnamon
½ tsp baking soda
½ tsp ground cloves
1 cup raisins
1 cup chopped nuts
3 cups oatmeal

Combine and bake at 350o for 7-8 minutes. Makes 5 dozen cookies.