Colcannon Shepherd’s Pie

Colcannon Shepherd’s Pie

PREPARATION          – minutes
COOK TIME               – minutes
SERVINGS                  4 – 6
EPISODE                    12

Ingredients:

Filling:

  • 1 lbs. lean ground beef
  • 1 large onion, finely chopped
  • 2 small carrots, finely chopped
  • 2 small stalk celery, finely chopped
  • 2 tbsp tomato paste
  • 1 tbsp all-purpose flour
  • 1 tsp garlic, finely minced
  • 1 tsp soy sauce
  • 1 tsp Worcestershire sauce
  • 1 cup beef broth
  • 1 cup frozen peas
  • ¾ cup flat leaf parsley, finely chopped
  • olive oil
  • salt and pepper to taste

Colcannon (Mashed Potatoes):

  • 2 lbs. Yukon Gold potatoes, peeled, cut into 1.5 inch pieces
  • 1 whole leek, wash thoroughly, dry, white and pale parts only, finely chopped
  • 1.5 cups savoy cabbage, shredded (about ¼ large head)
  • 2 cloves garlic, finely minced
  • 1/3 cup whole milk
  • 2 tbsp cream, or more if desired
  • 5 tbsp unsalted butter, melted (reserve 1 tbsp for brushing)
  • 1 scallion, thinly sliced
  • salt and pepper to taste

Instructions: Filling

1. Preheat oven to 400F
2. Heat a large skillet over medium-high and drizzle in 1 tbsp olive oil
3. Add beef, season with 1 tsp salt and sear until golden brown, breaking into small pieces and stirring occasionally (8-12 minutes). Transfer to bowl
4. Remove all but 2 tbsp of fat from skillet, and lower to medium heat
5. Add onions and cook until caramelized or lightly browned (5-8 minutes)
6. Add carrots and celery, cook until softened and golden in places (5-8 minutes)
7. Stir in tomato paste, combine well with mixture and cook for 30 seconds
8. Whisk in flour and cook out for 1 minute
9. Return beef and accumulated juices to skillet
10. Add in garlic, soy sauce, Worcestershire sauce, beef broth and bring to a gentle boil (scrape bottom to prevent burning) 11. Reduce heat to medium-low, simmer until thickened slightly (1-2 minutes)
12. Remove from heat, stir in peas and parsley
13. Transfer to a medium-large 2 inch deep baking dish (2 quart)

Instructions: Colcannon (Mashed Potatoes)

1. In a large pot, cover potatoes with 1 inch of water and add 1 tbsp salt
2. Bring to a boil, then reduce heat to medium and simmer until tender (12-15 minutes or longer), drain
3. Return pot to medium heat, drizzle in 1 tbsp olive oil
4. Add leeks and saute for 2 minutes, then add shredded cabbage and garlic with ½ tsp salt and continue to saute until tender (6-8 minutes)
5. Return potatoes to pot, mash with potato masher or use ricer
6. Add milk, cream, butter and stir until mixture is creamy and leek/cabbage is distributed evenly
7. Season to taste and spread mash evenly over beef mixture
8. Brush top with remaining butter and bake until golden brown and bubbling along edges (20-25 minutes)
9. Let stand for a few minutes before serving and garnish with scallions
10. Pie can be refrigerated for up to 2 days

Roasted Asparagus Spears with Green Goddess Dip

Roasted Asparagus Spears with Green Goddess Dip

PREPARATION          – minutes
COOK TIME               – minutes
SERVINGS                  4
EPISODE                    11

Ingredients:

Green Goddess Dip:

  • 1/3 cup mayonnaise
  • ½ cup sour cream
  • 1 anchovy filet
  • 1 small garlic clove, smashed
  • 2 scallions, roughly chopped
  • ¾ cup parsley, roughly chopped
  • ¼ cup basil, roughly chopped
  • 2 tbsp tarragon, finely chopped
  • 1.5 tbsp lemon juice
  • salt and pepper to taste

Roasted Green Asparagus Spears::

  • 1 lbs. asparagus spears (thick spears are best for roasting)
  • ½ tsp garlic powder
  • olive oil
  • salt and pepper to taste

Instructions: Green Goddess Dip

1. Combine mayonnaise, sour cream, anchovy, garlic, scallions, parsley, basil, tarragon, lemon juice, salt and pepper in a food processor and puree until smooth
2. Transfer to a bowl, cover and refrigerate until ready for use

Instructions: Roasted Green Asparagus Spears

1. Preheat oven to 400F
2. Rinse and dry asparagus spears
3. Cut or break off about an inch of tough ends (save for a vegetable stock if desired)
4. Arrange asparagus spears in single layer on a roasting pan with foil and drizzle with olive oil
5. Sprinkle garlic powder, salt and pepper and rub over spears to evenly distribute
6. Roast in oven for 5-7 minutes or until spears are just lightly browned and tender
7. Serve with dip immediately

Singapore Noodles

Singapore Noodles

PREPARATION          – minutes
COOK TIME               – minutes
SERVINGS                  4
EPISODE                    10

Ingredients:

  • vermicelli rice noodles, half bag (5-7 ounces)
  • 1 bag jumbo raw black tiger shrimp, frozen
  • 2 eggs, beaten
  • 2 cloves garlic, finely minced
  • 1 cup napa cabbage, shredded
  • 1 medium carrot, shredded
  • 1 small red onion, thinly sliced
  • 1.5 tbsp curry powder
  • ¼ tsp brown sugar
  • 2-4 tbsp chicken stock or water (optional)
  • ½ tsp sesame oil
  • 1.5 tsp soy sauce
  • 2 scallions, thinly sliced
  • olive oil
  • salt and pepper to taste

Instructions:

1. In a large bowl, submerge entire bag of frozen shrimp in hot water for at least 2 hours before class to thaw shrimp. If possible, place shrimp in refrigerator (if storing in freezer) the night before to thaw
2. Once thawed, gently remove shell from flesh, rinse and cut along back of shrimp with a pairing knife to expose black vein and remove under slow running water. Place on paper towel lined plate to remove excess moisture and set aside until ready for use
3. In a large bowl, soak rice noodles in boiling water until soft (follow package instructions)
4. Drain noodles and rinse with cold water. Coat with a tbsp olive oil to prevent sticking with pair of thongs
5. Drizzle 1 tbsp olive oil in a large skillet over medium heat and cook eggs until edges bubble slightly along sides in order to flip and lightly cook other side. Fold eggs in half and cut into thin strips. Set aside for later use
6. Season shrimp with salt and pepper in a mixing bowl
7. Drizzle 1 tbsp olive oil in same skillet and season sear shrimp for 1 minute or until they turn slightly pink on each side. Remove from heat quickly and reserve for later use
8. Stir fry cabbage, carrots for 30 seconds, add onions and sweat lightly then drizzle in chicken broth
9. In a small bowl, mix together garlic, curry powder, sugar, soy sauce, sesame oil, salt and pepper
10. Pour in with noodles, shrimp and eggs and mix well
11. Add scallions and red onions and continue stir frying for another 30 seconds and serve

Singapore Chicken Satay with Almond Butter Sauce

Singapore Chicken Satay with Almond Butter Sauce

PREPARATION          – minutes
COOK TIME               – minutes
SERVINGS                  –
EPISODE                    9

Ingredients:

Almond Butter Sauce:

  • 1 cup almonds, whole
  • 1 small shallot, quartered
  • 1 clove garlic, roughly chopped
  • ½ inch lemongrass, white part only, roughly chopped
  • 1 thin ¼ inch slice ginger, peeled
  • 1 thai chili (optional)
  • 1 tsp brown sugar (or to taste)
  • 1 tsp soy sauce
  • 1 tsp olive oil (optional)
  • pepper to taste

Marinade:

  • 1 small onion, quartered
  • 1 stalk lemongrass, white part only, roughly chopped
  • 2 cloves garlic, peeled and crushed • 1 thin ½ inch slice ginger. peeled
  • ½ tsp turmeric powder
  • ½ tsp coriander powder
  • ½ tsp chili powder
  • 1 tbsp brown sugar
  • 2 tbsp olive oil

Chicken Satay:

  • 1 lbs. boneless and skinless chicken thighs
  • 8 bamboo skewers
  • 1 tbsp parsley, finely chopped

Instructions: Almond Butter Sauce

1. In a small skillet, turn heat on medium heat and lightly toast almonds until golden brown or until you can smell them. Remove from heat when ready
2. In a food processor, blend together almonds along with all remaining ingredients until smooth
3. Whisk in a little water if sauce is too thick
4. Set aside until ready for use

Instructions: Chicken Satay

1. Cut chicken thighs into small cubes and set aside
2. In a food processor blend together all marinade ingredients. Add a little water if necessary
3. In a large bowl, add chicken thighs into marinade and marinate for at least 2 hours if time permits. Overnight would be best
4. Drizzle olive oil in a large skillet on medium high heat. Divide chicken into 2 batches and sear a few pieces of chicken thighs at one time as to not over crowd skillet. Cook for 2-3 minutes on each side on until chicken is cooked and caramelized. Continue with second batch
5. Thread 3-4 pieces of chicken pieces onto bamboo skewers when ready to serve and garnish with parsley
6. Serve with zingy almond butter sauce

Jerk Chicken and Creamy Coleslaw

Jerk Chicken & Creamy Coleslaw

PREPARATION          30 minutes
COOK TIME               20 minutes
SERVINGS                  4
EPISODE                    8

Ingredients:

Jerk Chicken:

  • 2 lbs. bone in chicken thighs and/or breasts, patted dry
  • 3 stalks spring onions, roughly chopped
  • 1 tsp dried thyme
  • 1 tsp ground allspice
  • 1 fresh scotch bonnet or habanero pepper, roughly chopped (de-seed if desired for less heat) *handle with care, use gloves if needed (optional)
  • 1 tsp ground cloves
  • 6-8 cloves garlic, roughly chopped
  • 1 tsp ground coriander
  • 1 tsp ground cinnamon
  • 1 tbsp brown sugar
  • 2 tbsp soy sauce
  • 2 tbsp pineapple puree or pineapple/orange juice
  • 1 small nub fresh ginger, skin removed
  • ½ cup olive oil
  • 1 tsp salt
  • 2 tsp freshly ground black pepper

Creamy Coleslaw:

  • ¼ small head green cabbage, finely shredded
  • ¼ small head red cabbage, finely shredded
  • 1 Granny Smith apple, julienned
  • 1 tbsp grated red onion (or to taste)
  • 1 small carrot, finely shredded
  • 1/4 cup mayonnaise
  • 2 tbsp sour cream
  • 1 tbsp Greek yogurt
  • 1 tbsp grainy mustard
  • 1 tbsp brown sugar, or to taste
  • 2 tbsp white vinegar
  • 1 tsp celery seeds (or celery salt)  
  • 1 tsp garlic, finely minced
  • 1 stalk green onion, julienned for garnish
  • salt and pepper to taste

Instructions: Jerk Chicken

1. Combine all jerk marinade ingredients in a food processor and blend until smooth
2. Coat over chicken thoroughly and marinade for at least 20 minutes.  2-3 hours is great, overnight will produce the best results, the longer the better.  Allow chicken to rest in room temperature for 10-15 minutes to remove chill if refrigerated for over 3 hours
3. Drizzle olive oil in large skillet and sear chicken over medium high heat.  Cook skin side down first for 5-8 minutes and flip to cook other side for another 5-8 minutes or until chicken is cooked through to 165F
4. Serve with coleslaw

Instructions: Creamy Coleslaw

1. In a large bowl, whisk together mayonnaise, sour cream, yogurt, mustard, brown sugar, white vinegar
2. Give celery seeds a quick chop to wake up its aroma and add to dressing mix.  Salt and pepper to taste generously as vegetables will dilute dressing
3. Add shredded cabbage, apple, carrot, garlic and grated onion into dressing and mix well to combine
4. Serve with jerk chicken

Chicken Cacciatore Over Spinach Spaghetti

Chicken Cacciatore Over Spinach Spaghetti

PREPARATION          minutes
COOK TIME               minutes
SERVINGS                  –
EPISODE                    –

Ingredients:

  • 4 chicken thighs, skin with bone in
  • 3 tbsp all purpose flour
  • 1 medium red onion, finely diced
  • ½ stick butter, unsalted
  • 2 tbsp tomato paste
  • 1 Roma tomato, roughly chopped
  • 2 cloves garlic, finely minced
  • ¼ cup white wine
  • ¼ cup chicken stock
  • 1 tbsp capers, rough chop
  • 1 tbsp black pitted olives, rough chop
  • ½ cup panko bread crumbs
  • 1 tbsp grated Parmigiano Reggiano
  • 1 tsp fresh basil, finely chopped
  • 1 tsp fresh parsley, finely chopped
  • 1 tbsp scallions, finely chopped
  • 1 lbs. pasta of choice
  • olive oil
  • salt and pepper

Instructions:

1. Dry excess moisture from chicken thighs
2. Season chicken with salt and pepper and lightly coat chicken in flour. Gently shake off excess flour
3. Drizzle olive oil into a hot skillet over medium high heat and sear chicken thighs. Do not move chicken thighs while searing until about 5-6 minutes of cooking. Flip to sear other side for another 5-6 minutes
4. Remove from heat and set aside
5. In a large pot, boil water for pasta. Add 1 tbsp of salt to water
6. In same skillet, caramelize onions for about 5 minutes and scrape all the bottom brown bits from skillet. Add 1 tsp of butter and stir often
7. Add 2 tbsp of tomato paste and cook out tomato paste for 2 minutes
8. Add fresh tomatoes and allow heat to break it down
9. Add garlic and stir for another few minutes
10. Add ¼ cup wine and allow alcohol to evaporate
11. Pour in chicken stock and reduce heat so mixture thickens slightly. Salt and pepper to taste
12. Add chopped capers and olives and mix well
13. Add chicken thighs back in sauce along with residual juices and coat chicken with sauce. Add one tsp of butter and simmer on low heat with lid on for 6-8 minutes
14. Cook pasta in water once it comes to a boil according to packaged instructions and drain once pasta cooked as desired
15. In a small skillet, toast panko crumbs on low heat until golden brown
16. Mix in grated Parmigiano Reggiano chopped basil and parsley and sprinkle over chicken cacciatore

Eggshells

PREPARATION          minutes
COOK TIME               minutes
SERVINGS                  –
EPISODE                    –

Quarantine Tuna

Quarantine Tuna

PREPARATION          minutes
COOK TIME               minutes
SERVINGS                  –
EPISODE                    –

Ingredients:

  • 4 pieces of bread
  • 1 can of sought after tuna, you worked hard to find it from hoarders
  • ½ cup red onion, finely diced
  • ½ cup celery, finely diced
  • ½ cup of mayo
  • ice berg lettuce, washed and dried
  • salt and pepper to taste

Instructions:

1. Drain most if not all liquid from tuna
2. Lightly toast bread
3. Add red onion, celery and mayo
4. Combine well, salt and pepper to taste
5. Assemble tuna salad on bread and top with lettuce

BBQ Chicken Fried Rice

BBQ Chicken Fried Rice

PREPARATION          minutes
COOK TIME               minutes
SERVINGS                  –
EPISODE                    –

Ingredients:

  • 2 cups day old rice
  • ½ cup protein of choice, cooked
  • ½ cup celery, finely diced
  • ½ cup carrot, finely diced
  • ½ cup red onions, finely diced
  • ½ green peas 1 tbsp chopped parsley 1 tbsp butter, unsalted olive oil

Sauce:

  • 2 tbsp soy sauce
  • 1 tsp oyster sauce
  • 1 tsp grainy mustard
  • salt and pepper to taste

Instructions:

1. Allow a medium sized skillet to get hot on medium high heat
2. Once skillet is hot, drizzle in 2 tbsp of olive oil and saute onions until browned and caramelized
3. Add carrots and 1 tbsp of butter
4. Add celery and combine well, making sure edges don’t burn
5. Add rice and break apart any larger chunks
6. Add cooked protein of choice and combine well with soy sauce, oyster sauce, and mustard. Salt and pepper to taste if desired and stir for 2-3 minutes
7. Sprinkle with parsley and serve

Mustard for Coronavirus?

PREPARATION          minutes
COOK TIME               minutes
SERVINGS                  –
EPISODE                    –

Banana Oatmeal

Banana Oatmeal

PREPARATION          minutes
COOK TIME               minutes
SERVINGS                  –
EPISODE                    –

Ingredients:

  • 1 cup steel cut oats, soaked over night, rinsed
  • 2-3 cups coconut milk
  • 1 cup water
  • 1 ripe banana, cut into small chunks
  • 1 pinch cinnamon, if desired

Instructions:

1. Soak oats in water over night
2. Rinse residue from oats a few times
3. In a small pot, add 1 cup of water to oats and boil over medium heat
4. Add half of coconut milk to oats once mixture starts to bubble and stir constantly to prevent burning
5. Continue stirring until oats start to thicken and add remainder of coconut milk (if you want a thinner consistency, add more water or coconut milk as desired)
6. Add banana pieces to cook down in heat once you’ve been stirring oats for 15-20 minutes. Steel cut oats are very hard, they require more time than rolled oats and constant stirring. Add pinch of cinnamon if desired
7. Serve once banana has cooked down and oats are cooked to desired consistency

Harissa Spiced Salmon with Broccoli and Asparagus

Harissa Spiced Salmon with Broccoli and Asparagus

Ingredients:

PREPARATION          minutes
COOK TIME               minutes
SERVINGS                  –
EPISODE                    –

  • 1 lbs sockeye salmon filet, pat dry with paper towel, cut into 4, 6-ounce pieces
  • ½ lbs asparagus, washed and dried
  • ½ lbs broccoli, washed, dried, cut into florets

Harissa Spice Blend:

  • 1 tbsp garlic powder
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground caraway seeds
  • 1 tsp ground fennel seeds
  • 1 tsp crushed red chili flakes
  • 1 tsp ground mint leaves
  • 1 tsp crushed black pepper

Green Goddess Vinaigrette:

  • 2 large garlic cloves, finely minced
  • 2 tbsp balsamic vinegar
  • ½ tsp honey
  • 1 tsp grainy Dijon mustard
  • ½ cup extra virgin olive oil salt and pepper to taste

Instructions: Harissa Spice Blend

1. In a small container, combine garlic powder, ground coriander, cumin, caraway, fennel, chili flakes, mint and black pepper
2. Set aside until ready to use
3. Toast whole spices lightly in a dry skillet for a few minutes and grind if desired for optimal flavour and pungency (ready once spices bloom and aroma fills the room). This recipe calls for ground spices to save you that extra step
4. Set aside until ready to use

Instructions: Green Goddess Vinaigrette

1. Trim tough ends of asparagus, about an inch
2. In a medium pot, boil 2 cups of water and steam asparagus for about 3-4 minutes or to desired liking
3. Steam broccoli for about 3-4 minutes or to desired liking
4. Set aside and prepare dressing
5. In a small metal bowl, combine minced garlic, vinegar, honey, Dijon mustard, salt and pepper
6. Drizzle in olive oil slowly and whisk until emulsified and mixture thickens
7. Set aside until ready to use

Instructions: Harissa Spiced Salmon

1. Salt and pepper both sides of salmon pieces
2. Sprinkle harissa spice blend generously on flesh side only (leave skin side, spices will burn)
3. Drizzle olive oil in a skillet and heat to medium-high
4. Sear salmon skin side down for 4-6 minutes or until skin crisps. Avoid temptation to move or poke salmon pieces
5. Flip to cook flesh side down for 2 minutes or until desired liking
6. Dress asparagus and broccoli with vinaigrette just before salmon is ready
7. Plate veggies with salmon and serve