Ingredients
- 4 chayote
- 1 tsp salt
- olive oil
- 1 cooking onion
- 4 cloves of garlic
- 1/2 tsp of trassi - 8 chili
- 1 slice of dried galangal
- 1 package of shrimp
- 1 can of chicken broth
- half a small can of coconut milk

Directions:

1. Peel chayote, cut in the middle, and take out seed. Slice chayote intro strips. Marinate chayote with 1 tsp of salt.

2. Thinly slice garlic, onions and chili. Cut shrimp into 1 cm bits.

3. Fry onion, garlic, chili, trassi and galangal. Then fry the shrimp.

4. Boil chicken broth and chayote. (but not for too long) Pour in coconut milk. Boil for a bit more.






























Notes: The cho cho was too spicy, I would probably only use 4-6 peppers next time. May use red paprika for colour. Should use less coconut milk than more.

Adapted from: Grandma Brata's Cho Cho Recipe

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- fresh perch fillet
- salt and garlic powder to marinate
- Cajun seasoning mix
- sliced bread



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Ingredients
- 4 stalks fresh broccoli
- 2 chicken breasts
- 1 can condensed cream of broccoli soup
- 1/3 cup milk
- 1 cup shredded Cheddar cheese
- 1 tablespoon butter, melted
- 2 tablespoons dried bread crumbs

Directions:

1. Preheat oven to 450 degrees F (230 degrees C).

2. Cook chicken, chop into cubes. Season with salt, black pepper, onion powder and garlic.

3. Chop broccoli, place in a saucepan with enough water to cover. Bring to a boil, and cook 5 minutes, or until tender. Drain.

4. Place the cooked broccoli in a 9 inch baking dish. Top with the chicken. In a bowl, mix the soup, milk, and half of the cheese. Pour mixture over the chicken (may mix a little). Sprinkle with Cheddar cheese. Mix the melted butter with the bread crumbs, and sprinkle over the cheese.

5. Bake in the preheated oven for 15 minutes, or until bubbly and lightly brown.







































Adapted from: All Recipes Broccoli Chicken Divan
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Rice
- 1/2 tsp salt
- 2 cups glutinous rice
- 2 400ml cans coconut milk

Filling
- 1/2 pound chicken breast
- 1/2 stalk of lemongrass
- 2 cloves garlic
- 1 teaspoon ground cumin

Directions:

1. Soak rice overnight in water. Drain. Wash rice.

2. Boil chicken until cooked.

3. Bring rice with 1 1/2 can coconut milk, 1 cup water and a pinch of salt to a boil. Rolling boil for 5 minutes, then steam rice for 30 minutes.

4. Shred cooked chicken. Finely chop garlic and lemongrass.

5. Fry garlic and lemongrass until browned. Add chicken, fry for 3 minutes, then add 1/2 can of coconut milk. Simmer until filling is dry. Season with salt, pepper and ground cumin.


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- Baguette
- Montreal Smoked Meat
- Red onions
- Tomatoes
- Romain lettuce
- Havarti cheese
- Honey Mustard





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Notes: We had a cousins sleepover at the cottage and this is what I made them for breakfast.
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Notes: We had a cousins sleepover at the cottage and this is what I made them for breakfast.
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- spinach
- strawberries
- feta cheese
- walnuts

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- pita rounds
- Tzatziki Sauce
- cucumbers
- tomatoes
- red onion
- red peppers

Souvlaki Marinade
- 3/4 cup balsamic vinaigrette salad dressing
- 3 tablespoons lemon juice
- 1 tablespoon dried oregano
- 1/2 teaspoon freshly ground black pepper

Directions: In a small bowl, mix the balsamic vinaigrette, juice from 1/2 lemon, oregano, and 1/2 teaspoon black pepper. Marinate chicken and refrigerate for at least 1 hour.



Adapted From: All Recipes Chicken Souvlaki Gyro Style
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- 4 chicken breast halves
- salt and pepper to taste
- flour
- 1 egg
- breadcrumbs
- toothpicks

Filling
- 1/2 container ricotta cheese (425g)
- 1/2 1 package frozen chopped spinach (300g), thawed and drained
- 1 clove garlic, minced
- 1 eggs, beaten
- 3/4 stick grated mozzarella cheese (100g)



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Ingredients
- 1/2 cup of butter
- 1/2 cup of sugar
- 2 large eggs
- 2 cups of chocolate chips
- 1.5 cups of flour
- 2 tbsp of cocoa
- 1 tsp of baking powder
- Pinch of salt
- Vanilla ice cream

Directions:

1. Preheat oven to 350 degrees.

2. Whiz butter and sugar together in a food processor. Add eggs and continue to whiz. Add chocolate chips and whiz until they are ground into small bits.

3. Sift together the flour, cocoa, baking powder and salt and add to the food processor. Pulse until incorporated.

4. Roll dough into balls the size of golf balls. Place on a baking sheet and press down to flatten. Bake for about 6-8 minutes. Let cool.

5. Place a cookie on a baking sheet and top with one heaping scoop of ice cream. Put another cookie on top and push down until the ice cream spreads out and reaches the edges. It should be about an inch thick and evenly dispersed. Continue until desired number of sandwiches have been assembled and put in the freezer. You may need to put each sandwich into the freezer immediately after assembly to avoid excessive melting.









































Notes: The ice cream sandwiches definitely tasted better after we plastic wrapped them and stored them in the freezer.

Adapted from: Chef Michael Smith Ice Cream Sandwiches
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- 1 tortilla
- Peanut Butter
- Honey
- 1 banana (sliced if tortilla shell is big)

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Ingredients
- 2 skinless, boneless chicken breast halves
- salt and pepper to taste
- 1/2 container ricotta cheese (425g)
- 1/2 1 package frozen chopped spinach (300g), thawed and drained
- 1 clove garlic, minced
- 1 eggs, beaten
- 1/2 stick grated mozzarella cheese (100g)
- 1/2 jar spaghetti sauce

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).

2. Split open chicken breasts on the side for stuffing. Season chicken breasts with salt and pepper to taste; set aside.

3. In a medium bowl, combine the ricotta, spinach, garlic, eggs and 3/4 of the cheese. Mix well and stuff each breast with the mixture (optional: secure with toothpicks). Place stuffed breasts in a lightly greased baking dish. Pour sauce over all and sprinkle with remaining cheese.

4. Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until chicken is cooked through and juices run clear.



















Notes: I served the dish with vegetable medley and warm toasted slices of bread. I think the recipe made enough filling for at least 3 more (5 total) chicken breasts. Next time, I will grate more cheese and double the sprinkled cheese.

Adapted from: Maria's Stuffed Chicken Breasts
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- English muffins
- poached eggs
- smoked salmon

Hollandaise Sauce
- 1 1/2 stick of unsalted butter
- 2 egg yolks
- 1/2 lemon
- salt
- cayenne pepper

Foodwishes Hollandaise Sauce


















How to poach an egg


















Yum Yum Yum


















Notes: We made this two days in a row (2 failures and 2 successes) I think half a lemon makes the sauce really tart so we just use a dash. Vinegar is really important to make a poached egg that will stay together, especially if your eggs are not fresh from the chicken. When incorporating the melted butter into the Hollandaise sauce, it's really important to only put a spoonful at a time. Otherwise, the mixture will "break" and it gets really watery. You need to beat pretty fast to mix it in. If it looks too wet, you can try to let it sit and the consistency should change after a while.
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Batter
- 2 cups of flour
- 1 cup of water
- 2 eggs

Filling
- cabbage, green onion
- pork, shrimp
- tempura bits

Topping
- fish flakes, okonomi sauce


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Filling
- 2 cans of peaches
- 1/4 cup white sugar
- 1/4 teaspoon ground cinnamon
- 1 teaspoon fresh lemon juice
- 2 teaspoons cornstarch

Crust
- 1 1/4 cup all-purpose flour
- 1/2 cup white sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, chilled and cut into small pieces
- 1/4 cup boiling water

Topping
- 3 tablespoons white sugar
- 1 teaspoon ground cinnamon

Directions:

1. Preheat oven to 425 degrees F (220 degrees C).

2. In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 teaspoon cinnamon, lemon juice, and cornstarch. Toss to coat evenly, and pour into a baking dish. Bake in preheated oven for 10 minutes.

3. Meanwhile, in a large bowl, combine flour, 1/2 cup white sugar, baking powder, and salt. Blend in butter with your fingertips until mixture resembles coarse meal. Stir in water until just combined.

4. Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 25 minutes.



















Notes: We added juice from one of the cans of peach and two more tablespoons of cornstarch. We simmered the dish in the oven until the liquid was evaporated. The fruit ended up being too sweet; will use less sugar in the filling.

Adapted from: All Recipe's South Peach Cobbler
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Notes: Made this with val, ren and kev. We got fresh pizza dough from Longos.
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Ingredients
- 2 chicken breasts
- 1 cup Italian dressing
- 1 red pepper
- 1 tomato
- 2 Focaccia triangles
- 2 slices of Mozzarella cheese

Directions:

1. Marinate chicken breasts in fat free Italian dressing, salt and pepper for at least 10 minutes.

2. Slice tomatoes and pepper. Toast the bread.

3. Pan fry chicken breasts. Place the chicken on the bread with Mozzarella cheese on top. Put in the oven to melt the cheese.

4. Pan fry the red pepper and tomatoes until tender. Place in sandwich. Add condiments (mayonnaise, honey mustard) and serve.



















Notes: I used a straight edged knife to cut the bread but my finger was in the way and I cut my left middle finger. It really hurt. Then, I burned my left upper arm when I took the pan of toasted bread out of the oven. I made two sandwiches and hurt myself twice in the process.
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Ingredients
- 1 onion
- 1 red/green pepper
- 1 lb boneless chicken
- package of seasoning mix

Directions:

1. Slice onion, pepper and boneless chicken into thin strips.

2. Heat 1 tbsp oil in large skillet over medium high heat. Stirfry chicken 3-5 minutes or until no longer pink.

3. Stir in seasoning mix and 1/4 cup of water, add pepper and onion. Cook and stir 3-4 minutes or until vegetables are tender crisp.

4. Warm tortillas according to package directions. Spoon some fajita filling onto each tortilla. Top as desired and roll up tortillas to serve.
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Toast Cup
- 12 slices sandwich bread
- 1/4 cup butter, melted

Filling
- 3 slices of processed cheese
- 10 eggs
- 1/4 cup milk
- 2 tablespoons butter
- 3/4 cup sliced hotdog, ham

Directions

1. Preheat oven to 400°F. Flatten each bread slice with rolling pin. Make 1-inch lengthwise cut into each corner of bread slice with sharp knife. Lightly brush both sides of bread slices with melted butter. Gently press each flattened bread slice into cups of ungreased 12-cup muffin pan, overlapping crust to form cup. Bake for 8 to 10 minutes or until lightly browned.

2. Cut cheese into 24 thin strips.

3. Beat milk and eggs in large bowl with wire whisk until well mixed.

4. Melt 2 tablespoons butter in 10-inch skillet. Pour eggs into skillet; sprinkle with ham. Cook over medium heat, gently lifting portions with spatula so uncooked portion flows underneath, until eggs are set (3 to 5 minutes). Sprinkle with pepper and salt, if desired.

5. Fill each toast cup with about 1/3 cup egg mixture. Place 2 strips cheese on each toast cup.

























Notes: I made this at the cottage with my cousins. We had 20 people, so I doubled the recipe. I let the younger kids crack the eggs and beat it. I melted butter and let them take turns painting the bread. Then I showed them how to fold the cheese into strips. Joseph cooked up the scrambled eggs and added hot dog bits that the older kids cut up. I toasted the bread and stuffed them the filling.

Adapted from: Cutco Cutlery's Breakfast Toast Cups
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Ingredients
- 2 cups canned garbanzo beans, drained
- 1/3 cup tahini
- 1/4 cup lemon juice
- 1 teaspoon salt
- 2 cloves garlic, halved

Directions:

1. Place the garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food processor. Blend until smooth. Transfer mixture to a serving bowl.

2. Optional: Drizzle olive oil over the garbanzo bean mixture.

Notes: The recipe is perfect for a big can of chick peas and one lemon. I halved the recipe and made it twice. I used a magic bullet. That appliance is really poorly made, or I just don't know how to use it. I have problems with it every time!

Adapted from: All Recipe's Hummus III
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Ingredients
- 1 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1/2 cup granulated sugar
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp ground nutmeg
- 1 cup raisins
- 1 cup All Fibre cereal
- 1 1/2 cups sweetened applesauce
- 1/2 cup water
- 1 egg, lightly beaten
- 1/3 cup vegetable oil

Directions:

1. Combine flours, sugar, baking powder, cinnamon, soda, salt, nutmeg: set aside.

2. In large mixing bowl, combine cereal with applesauce and water. Let stand 5 minutes. Add egg and oil. Beat well. Add flour mixture, stirring just until combined. Spread evenly in greased 2 L (9 x 5") loaf pan.

3. Bake at 180°C (350°F) about 55 minutes or until wooden pick inserted near centre comes out clean. Cool 10 minutes on wire rack before removing from pan. Cool completely before slicing.



















Notes: The original recipe called for raisins, but I totally forgot to put them in the mixture. The bread was dense and sweet but pretty boring. Raisins would have definitely made it more interesting. I try to use unsweetened applesauce if I bake this recipe again.

Adapted from: All-Bran Buds Applesauce Raisin Loaf
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Ingredients
- 1 lb ground chicken
- 1 (796 mL) can of diced tomatoes
- 1 (398 mL) can of tomato sauce
- 1 (540mL) can of red kidney beans
- package of seasoning mix

Directions:

1. Brown chicken in large saucepan; drain

2. Stir in seasoning mix and 1 can each of diced tomatoes and tomato sauce

3. Simmer uncovered for 10 minutes, stirring occasionally

4. Stir in 1 can of rinsed and drained red kidney beans

Notes: We bought whole tomatoes at the grocery store so we crushed them against the side of the pot as the chili simmered. We didn't have tomato sauce so we used a small can of pizza sauce. It was my first time eating chili and it was really yummy.
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Ingredients
- 3/4 cup butter
- 1 cup white sugar
- 1 egg
- 2 tablespoons corn syrup
- 1 teaspoon lemon extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 cup white sugar

Directions:

1. In a medium bowl, cream together butter and 1 cup sugar until light and fluffy. Beat in egg, corn syrup, and lemon extract. Stir in flour, baking soda, and baking powder. Cover dough, and chill in the refrigerator at least 1 hour.

2. Preheat oven to 325 degrees F (165 degrees C). Line a cookie sheet with parchment paper. Roll chilled dough into walnut sized balls. Roll balls in remaining sugar, and place on the prepared cookie sheet.

3. Bake 10 minutes in the preheated oven, or until lightly browned.

Notes: Kev wanted cookies that would go nice with tea so I found this recipe. I prepared the cookie dough and chilled in the fridge. After dinner, we went over to Uncle Henny's. Samuel and I rolled the dough into balls. We left the first batch plain and dipped the second batch into sugar. I used 2 teaspoon of real lemon juice but the taste was too faint.
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Ingredients
- 2 cups all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup (1 stick) unsalted butter
- 1 cup granulated sugar
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1 can of halved peaches, drained and chopped
- 1/3 cup peach jam
- 2 teaspoon ground cinnamon

Directions:

1. Preheat oven to 375 F. Whisk together flour, salt, and baking soda.

2. Put butter and granulated sugar into bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 4 minutes. Reduce speed to low. Add egg and vanilla; mix until well blended about 1 minute. Add flower mixture and mix until combined. Add diced peaches, peach jam, and cinnamon; mix until just combined.

3. Using a 1 1/2 inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. (Chill remaining batch).

4. Bake cookies until gold brown for 13 minutes. Let cool on rack.



















Notes: Made this with val and ren. 13 minutes burnt the bottoms of the cookies on the second rack. We adjusted the second batch to 11 minutes and it turned out great. Cookies could be made sweeter.

Adapted from: Peach Drop Cookies Read more...

Egg in the Basket
- sliced bread
- eggs
- butter

Garnish
- bacon, cheese, fruit, ketchup

Directions:

1. Cut a hole in the bread with a cookie cutter or cup mouth. Butter both sides of bread.

2. Fry one side of the bread. Flip and crack an egg in the hole. Cook until done. For over easy eggs, flip bread when egg bottom has solidified.



















Notes: Will use a lower heat or more butter next time so the toast isn't so brown.

Adapted from: What's Cooking Dad One-eyed Monster Breakfast
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