Steaks on the Barbecue

Tenderloin steaks or thick cut strip steaks 

Directions for perfect steaks! Medium Rare

1)  Take the steaks out of the fridge about 1/2 hour before you want to cook them so they are at room temperature.  Pat dry with a paper towel. 

2) Season the steaks 5 minutes before cooking, on both sides with your favorite steak spice. I like the spice from The Lord Nelson in Burlington, Ontario, or Barbarian's or Weber is also very good. 

3) Turn all the barbecue burners on high heat. Brush the grill with oil when it is hot. 

4) When the barbecue is 450-500, put the steaks on the grill for 2 minutes on direct/high heat. (1 to 1 1/2" steaks). Sear for 3 minutes if the steaks are thicker (2"- 2 1/2"). 

5) Turn the heat down to medium and flip the steaks.  Close the lid. Cook on Medium/ Direct heat for 6 minutes. Then flip them again and cook an additional 2 minutes. So total cooking time is 10 minutes. 

6) Put on a plate, add a dot of butter on each one, and cover loosely with foil. Let them rest for about 5 minutes before cutting into them. 

7) To check for doneness during cooking, press gently with the ginger or a finger.  They should be fairly soft like the inside of your palm. If you need to cook them more, put them back on the grill on in-direct heat for a couple of minutes. 

8) Adjust the cooking time for Rare or Medium. 

Best Gourmet Hamburgers

 Makes 4 

Ingredients:

1 lb. ground beef (80-90% lean)

   For Vegan burgers, substitute Gardein ground beef 

   or Beyond Meat ground beef

1 TBS water

2 TBS barbeque sauce

½ tsp salt or steak seasoning 

¼ tsp pepper

1 tsp Dijon mustard

1 egg, or equivalent egg substitute

¼ cup dry breadcrumbs

Mix the egg, water, mustard, barbeque sauce, salt, pepper together in a bowl with a whisk or fork till smooth.  Add the breadcrumbs and whisk.  Then add the ground meat and mix gently with a wooden spoon till it holds together.

Make 3 - 4 patties per pound of meat. Each one is about 4-5 oz.  Make a ball and then press flat to about ¾ “ thickness.  Handle gently.

Barbeque on med-high heat for about 4-5 minutes per side.  Turn once and do not move them once they touch the grill till you’re ready to flip them. (Otherwise they’ll stick).  Do not press them while they are cooking.  (They’ll dry out).

Top with sliced cheddar cheese or vegan cheese.  Lightly toast the buns. 

You can add salt & pepper before serving.

Serve with your favorite condiments. 

Fettuccine Alfredo - with Crispy Prosciutto

 

Serves 2
as a main course 

or 4 as a side dish 

Ingredients: 

1 lb or 375g of Fettuccine Pasta *

6 TBS butter 

1 Garlic clove (minced or pressed) 

1 1/2 cups of heavy cream (35% whipping cream)

1 1/4 cups of grated parmesan cheese 

1/4 tsp pepper 

salt (as needed after tasting) 

2 TBS fresh Italian Parsley, chopped 

3 strips of Prosciutto, sautéed and chopped

Instructions: 

* You can used dried or fresh pasta. The fresh pasta cooks very quickly in 4-6 minutes and the dried will take longer. 

1) In a large pot, boil the water till you see a rapid boil. Add salt. Once it is boiling, turn the heat down to medium high, add the fettuccine and cook according to package directions. 

2) Heat a non-stick frying pan on medium-high and add a little oil. Lay the prosciutto slices down in a single layer and fry till crisp. Turn once. Remove. Let cool and chop into diced pieces. Reserve. 

3) In a large skillet or pan, heat the butter over medium heat. Add the minced garlic and cook for 1-2 minutes. Stir in the heavy cream. 

4) Let the heavy cream reduce by simmering on med-low for 5-8 minutes. Stir occasionally. Then add 1/2 cup of the grated parmesan to the pan and whisk till smooth and the cheese has melted. 

5) Drain the fettuccine and save some of the pasta water (about 1/2 cup). It can be used to make the sauce a bit thinner of if is a bit dry. 

6) Toss the noodles in the saucepan and add another 1/2 cup of the parmesan cheese.  Add a bit of the pasta water if the sauce is too thick. 

7) Serve in pasta bowls with a fork and spoon to twirl. Sprinkle the chopped parsley and chopped prosciutto on each serving. Serve remaining 1/4 cup of grated parmesan in a bowl for guests to add.  

Salt & pepper as needed. 

Recipe adapted from Modern Honey

Lemon Coconut Bliss Balls

 

Makes 16-18 

Ingredients: 

1 Cup of Almond Flour (meal) 

1 Cup of unsweetened desiccated coconut 

1/3 cup icing sugar or powdered sugar 

Grated rind from one lemon

2 TBS of fresh lemon juice 

3 1/2 ounces of cream cheese (softened) or Vegan Cream Cheese 

1 tsp vanilla 

1/3 Cup unsweetened desiccate coconut for coating

Directions: 

1. In a mixing bowl, add the almond flour, coconut and sugar. Mix together. 

2. Grate the rind from one lemon, then cut the lemon in half and squeeze the juice into a small bowl.

3. Add the remaining ingredients, lemon zest, 2 TBS of the lemon juice, cream cheese and vanilla. Mix with a wooden spoon to make a thick dough. 

4. Using a small cookie scoop, or tablespoon, roll into balls. Roll each ball into the desiccated coconut and place onto a tray. 

5. Refrigerate for 15 minutes. 

Store in an airtight container in the fridge. 

Vegan Chili with Meatballs & Mushrooms

 

Serves 4-6 

Ingredients: 

2- 3 TBS olive oil 

1/2 green pepper, chopped

1 carrot, chopped

1/2 white onion, chopped 

1 clove of garlic, chopped 

1 stalk of celery chopped 

1 package of white mushrooms, quartered 

1 can of garbanzo beans, rinsed and drained 

1 can of black beans, rinsed and drained

1 package of Gardein plant-based meatballs (12.7 oz) 

   or, you could use your favorite plant-based sausages, cooked and sliced

1 tsp fresh thyme 

1 tsp chili seasoning (or more to taste) 

salt & pepper 

1 jar of tomato sauce 25 oz or 750g approx.

2 TBS fresh chopped Italian parsley. 

2 TBS chopped green onions. (optional)

Vegan sour cream (garnish)

Tortilla chips

Directions: 

Bake the Gardein meatballs according to the package directions. Cool, and then cut them in quarters and set aside. 

Heat a large pot to medium, and add 2 TBS olive oil. Add the chopped onion, carrots, celery, green pepper and garlic. Stir and cook for about 8 minutes. Remove from the pot and set aside. 

Add more oil to the pot and add the quartered mushrooms. Cook until just done and add the fresh thyme and a bit of salt and pepper.  Set aside.

Add a bit more oil and add the quartered meatballs and fry gently to brown a bit. If you are using sausages, add the cooked sausage that has been sliced and gently stir till brown. 

Add the cooked vegetables, chili seasoning and tomato sauce. Bring to a boil and then turn down to simmer for 10 minutes. 

Add the beans. Heat through. Taste and adjust seasoning if needed. 

Serve topped with  vegan sour cream, fresh chopped parsley and tortilla chips. 

Almond & Lemon Cookies (Vegan)

 

Makes 12-14 cookies 

Ingredients: 

2 2/3 cups of superfine blanched almond flour 

2 tsp lemon zest 

1/4 tsp baking soda 

1/4 tsp salt 

1/4 cup of melted coconut oil, or vegan butter 

3 TBS pure maple syrup 

4 TBS fresh lemon juice 

1 tsp pure vanilla extract 

Lemon Glaze: 

1/2 cup powdered sugar (vegan if available) 

1 - 2 TBS fresh lemon juice 

Directions: 

Preheat oven to 350F or 180C. 

Line a cookie sheet with parchment paper. 

In a large mixing bowl, add the almond flour, lemon zest, baking soda and salt.  Stir to combine. 

Add in the melted butter or coconut oil, maple syrup, lemon juice and vanilla extract. Stir until a thick sticky dough forms. 

Use a small cookie scoop to make dough balls, about 1 - 2 TBS.  Place on the cookie sheet 1 to 2 inches apart. Gently flatten the cookies with your fingers. 

Bake for 14-16 minutes or until the edges have set and are slightly golden. 

Let them cool on the baking sheet for 5-10 minutes to finish. Then transfer to a cooling rack.

Cool completely before glazing. 

Lemon Glaze: 

In a medium bowl, stir the powdered/icing sugar and lemon juice (one teaspoon at a time) until the desired consistency is reached. It should be thin enough to drizzle over the cookie with a spoon, but not too runny. 

Sprinkle fresh lemon zest over the cookies when the glaze is still wet. Let the glaze set.

Notes: 

Store in an airtight container at room temperature for a few days. 

Vegan Bolognese Sauce

 

Serves 4 

Ingredients: 

1 300 g packet of Beyond Mince (Beyond Meat)   

(you can substitute the mince for a can of lentils as a protein source)

4 TBS oil

1 carrot, chopped 

1 celery stock, chopped 

1/2 green pepper, chopped 

1/2 onion, chopped 

6 shiitake mushrooms, chopped 

1-2 cloves of garlic, chopped 

1 tsp dried Italian seasoning, or fresh herbs 

  such as Thyme, Oregano or Marjoram

1 - 2 tsp of steak seasoning

1 large jar (722 ml, 25 oz) of Tomato Sauce (Muir Glen, or your favorite sauce)

1 TBS fresh basil, chopped (garnish)

1 TBS fresh Italian parsley chopped (garnish)

4 TBS Vegan parmesan cheese or nutritional yeast

salt & pepper

1 package of noodles such as Orecchiette pasta, rigatoni, or fusilli

Directions: 

1. Heat a large sauce pan on Med Hi heat. Add 2 TBS olive oil. Add the chopped onions, carrots, celery, green peppers and mushrooms. Lightly salt & pepper. Stir till softened about 8 minutes. Set pot aside. 

2. Heat another non-stick frying pan on medium heat.  Add 2 TBS olive oil. Add the Beyond Mince and break into pieces with a wooden spoon, till fine.  Season with steak seasoning or salt & pepper. Cook about 8-10 minutes till browned. If you are omitting the mince, add a can of lentils after step 3. 

3. Add the cooked mince to the vegetables. Add the tomato sauce, 1/2 cup of water, Italian seasoning, or fresh thyme, oregano or marjoram. Bring to a boil, cover, and reduce to a simmer.  Cook for 30 minutes, stirring occasionally. If sauce becomes too thick, add a little more water. If it does not seem thick enough, simmer with the cover off for a few minutes. 

4.  Cook pasta according to directions so it is still firm (al dente). 

5. Serve pasta in bowls and top with the sauce. Add the chopped basil and parsley on top. Sprinkle with vegan parmesan cheese. 

Alternative Meatball recipe: 

Instead of using the Beyond Meat mince, you can make the sauce first omitting the mince. Then after it has simmered, add a package of Gardein Vegan Meat balls (frozen), and simmer another 20 minutes till the meat balls are heated through as per package directions. Serve with spaghetti noodles, or linguine and sprinkle with Nutritional Yeast, or vegan parmesan cheese. 

Mexican Style Stuffed Peppers

 

This recipe is adapted from the Minimalist Baker site: 

Minimalist Baker Recipe

Ingredients: 

4 red or yellow peppers, cored and sliced in 1/2

olive oil 

1 cup of multi colored quinoa 

2 cups (500 ml) of vegetable broth or water 

1/4 cup of diced white or purple onion

1 clove of fresh garlic, chopped or 

    1 1/2 tsp of garlic powder

2 tsp cumin* or Mexican spice mix

pinch of cayenne pepper or 1 1/2 tsp of chili powder

1 cup of fresh corn, or canned corn 

1 14 oz can of black beans, drained and rinsed

1/2 cup of salsa 

salt & pepper 

1 TBS nutritional yeast or parmesan cheese (optional)

Garnish: 

Fresh avocado 

Fresh cilantro/coriander chopped 

Fresh parsley, chopped

Lime juice 

Salsa or other sauces (see link) 

Directions: 

Preheat the oven to 375F (190C).

1. Rinse the quinoa and add the broth/water to a saucepan. Bring to a boil and then reduce heat and cook for 15-20 minutes. Fluff with a fork and set aside in a large bowl. 

2. Saute the onion and garlic in a small pan for 2-3 minutes. 

3. Add the onion and garlic to the quinoa. Add the cumin or spice mix, corn, black beans, salsa, nutritional yeast or parmesan, cayenne or chili powder to taste and salt and pepper. Mix well. 

4. Cut the peppers in half and brush with oil. Fill with the quinoa. Add a bit of oil to a baking dish and set the peppers in the dish. Cover with tinfoil. Bake for 30 minutes.  Uncover and increase oven at 400F (204C)  and bake another 15-20 minutes. 

5. Remove from the oven and  top with sliced avocado, quartered lime and chopped herbs. Serve additional salsa on the side. 

Note:  This recipe can be changed for an "Italian" flavor. Substitute Italian herbs for Mexican cumin seasoning, tomato sauce for salsa, and use fresh basil in place of cilantro. Omit the avocado and use a squeeze of lemon juice to serve. 

Left over stuffed peppers can also be served cold as a salad. 

If you have left over filling, it can be served as a hot side dish, or a cold salad. 

When I made it, I only used 2 peppers, but made the whole filling recipe.  It will keep 2-3 days. 

* Cumin is a fairly strong spice. You can use a fajitas spice or taco spice.

Pearl Couscous Salad with Roasted Peppers, Onions, Peas and Fresh Mint

 

Serves 4 

Ingredients: 

1 cup of Pearl Couscous (Organic Israeli style)

1 1/2 cups of water 

1 small white or purple onion (quartered)

1/2 cup of frozen peas (blanched & cooled)

1 yellow pepper or orange pepper

1 red pepper 

1 cup of chopped fresh spinach 

1 TBS or more of chopped fresh mint

1/2 cup cubed feta cheese

    or vegan feta or tofu

10-15 pitted kalamata olives, halved (optional)

Dressing: 

6 TBS olive oil 

2-3 TBS fresh lemon juice 

1-2 cloves of garlic (crushed) to flavor the oil

salt & pepper 

Directions: 

Mix the dressing and season to taste. 

Prepare the couscous as per package directions. Add 1 1/2 cups of boiling water to 1 cup of couscous and simmer for 10 minutes. Stir occasionally.  Rinse in cold water and set aside in a large bowl. 

Cut the peppers in quarters and remove the seeds. Cut the onion in quarters. Drizzle with olive oil and bake on parchment paper at 375F for about 20-25 minutes till done. Remove, cool and chop.

Add the peas, chopped onions, peppers, spinach, and mint to the couscous. Toss to combine. 

Spoon the dressing over the couscous and toss till coated. Add more or less as needed. 

Squeeze more fresh lemon to taste. Add salt & pepper to taste. 

Add the chopped feta or vegan feta or tofu. Toss and serve. 

Serve as a main for lunch, or as a side dish with any grilled meat, fish or poultry. 

Salmon with Soy & Ginger Topping

Topping on the salmon before it goes in the oven.

This recipe is from my friend Annie. It is super easy.  Serve with stir fried or steamed vegetables such as broccolini, red peppers or bok choy and mushrooms. 

Serves 2

Ingredients: 

2 Salmon fillets

 

1 large clove of garlic

6 slices of thinly sliced ginger, divided

2 stalks of green onion

Directions: 

Finely chop the garlic, 4 slices of ginger and green onion 

(You can add cilantro or hot chili to the topping)

Mix together:  

1 tbsp light soy sauce

1/2 tbsp cooking oil

1/2 tsp of cooking wine 

1/4 tsp of sugar or a pinch

Add chopped ingredients to sauce. Mix well, and spread evenly on the salmon

Cut the remaining 2 slices of ginger in thin strips and spread on parchment.  

Place salmon on top of ginger slices

Bake at 400 for 8-10 minutes.