::Thai Meatballs::

The ingredients sound like an odd mix, and the sauce takes on this unsettling grey colour as it comes together, but it all works. Promise. It's just a different kind of meatball. Note: I double up the sauce to meatball ration, but I'll leave the quantities as they were written.

Meatballs:
1 1/2 lbs ground beef
1/4 cup hoisin sauce
1/4 unseasoned bread crumbs
3 tbsp minced green onions
1 tbsp minced fresh cilantro
1 egg
2 tsp minced garlic
1 tsp minced gingerroot
1 tsp sesame oil
salt and pepper

Sauce:
1 cup coconut milk
1/3 cup hoisin sauce
2 tbsp soy sauce
2 tbsp peanut butter {I add way more.}
2 tbsp minced cilantro or basil
1 tbsp minced gingerroot
1 tsp lemon zest
1/8 tsp red pepper flakes

Directions:
Preheat oven to 400 F. Spray a rimmed baking sheet with non stick spray.
Combine all meatball ingredients in large bowl and mix well. Form mixture into 40 small (1 inch) meatballs and place on sprayed pan. Bake for 18-20 minutes, until cooked through.
While meatballs are cooking, prepare sauce. Whisk all sauce ingredients together in skillet or pan and heat over medium-high, stirring, until mixture boils. Reduce heat to medium and cook for 3 minutes until thickened. Add meatballs to sauce and serve hot.

Pizza Lasagna

8 Lasagna Noodles
** Cook noodles according to package directions; drain; set aside. (I use oven ready noddles and skip this step entirely)

3 T butter
4 C sliced fresh mushrooms
1 clove garlic, minced
2 T all-purpose flour
2 C milk
salt and pepper
** Melt butter in medium fry pan. Saute mushrooms and garlic until tender and any liquid has evaporated. Blend in flour. Gradually stir in milk. Cook and stir over medium heat until mixture boils and thickens. Add salt and pepper to taste. Set aside.

1 C ricotta cheese
1 egg
2T fresh parsley
** Combine ricotta cheese, egg and parsley. Set aside.

1 can (14oz) pizza sauce
8oz thinly sliced pepperoni
10 oz thinly sliced (or grated) mozzarella cheese.

Assembly:
Spread a thin layer of pizza sauce on the bottom of an 8cup shallow rectangular baking dish.
Layer half the noddles, half the remaining pizza sauce, half the ricotta cheese mixture, half the mushroom sauce, half the pepperoni and half the mozza cheese.
Repeat layering.

Bake in a preheated 375 F oven 40-45 min until hot and bubbly.

Source: Best of the Milk Calendar Recipes: Pasta Dishes.

YUM YUM YUM. I double it and put it in a 9x13 pan.

::BBQ Meatballs::

I HAVE NEVER MADE MEATBALLS.
I HAVE HAD TOO MANY BAD ONES.
BUT HERE IS A RECIPE I AM HAPPY TO SERVE.
THEY ARE SMOKY AND FULL OF FLAVOUR.

Meatballs:
1 1/2 pounds ground beef
1 egg, lightly beaten
1 cup quick cooking oats
6 1/2 ounces evaporated milk
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder
1 tablespoon chili powder
1/2 cup chopped onion

BBQ Sauce:
1 cup ketchup
1/4 teaspoon minced garlic
1 cup brown sugar
1/4 cup chopped onion
1 tablespoon liquid smoke flavoring

1.Oven 350 degrees
2. Mix all meatballs ingredients and roll into balls. Layer bottom of a greased baking dish.
3. Mix all sauce ingredients and spread over the balls.
4. Cook, uncovered, for 1 hour.

Ginger Fried Beef

This was our Anniversary Supper. Cory LOVES this chinese dish so I decided to be brave and try a new recipe - we both really enjoyed it. Not the most healthy (hence the 'fried' in the title) but yummy nonetheless!!

1LB Flank or Sirloin Steak (I used round steak)
2 Eggs, Beaten
3/4 Cup Cornstarch
1/2 Cup Water
Vegetable Oil
2/3 Cup Shredded Carrots
2 Tbsp. Chopped Green Onions
1/4 Cup Finely Chopped Fresh Ginger
4 Garlic Cloves, Chopped
3 Tbsp Soy Sauce
2 Tbsp Wine, Red or White (I used Red)
2 Tbsp White Vinegar
1 Tbsp Sesame Oil
1/2 Cup Sugar
Dash Crushed Chili Flakes (I omitted this)

Slice partially frozen steak across the grain into narrow strips. Mix beef and eggs. Dissolve cornstartch in water and mix with beef-egg mixture. Pour 1" of oil into Wok, heat to boiling hot, but not smoking. Add beef to oil, 1/4 at a time. Separate witha fork (or chopsticks if you're talented!)and cook, stirring frequently until crispy. Remove, drain and set aside. (This much can be done in advance.) Put 1 Tbsp oil in Wok. Add carrots, onion, ginger and garlic and stir briefly over high heat. Add remaining ingredients and bring to a boil. Add beef; mix well. Serve with steamed rice. Serves 4.

I followed these directions exactly. Next time I'll try adding less sugar - it wasn't too sweet, but it'd be better for my waist line!!

::BBQ Chops::

DAD'S ALWAYS HAD A WAY WITH SPICE COMBOS. HE DECIDED TO THROW A FEW TOGETHER AND WE'VE NEVER GONE BACK. THE FLAVOUR IS FANTASTIC. MAYBE GRILL UP SOME SUMMER PEACHES TO SERVE ON THE SIDE?

Worcestershire Sauce
Montreal Steak Spice
Cajun Spice
BBQ Sauce

Slap this all on there and grill 'em up. The BBQ Sauce ought to be the good stuff.

Planked Flank Steak with Aioli

OUR COOKING CLASS HAS PAID FOR ITSELF OVER, AND OVER AGAIN WITH THIS INCREDIBLE RECIPE. AN AFFORDABLE CUT OF BEEF WITH A STELLAR TASTE.

Ingredients:
flank steak {4 lbs serves 7-8}
kosher salt
freshly ground pepper
whole spices:
{1 tbsp whole cumin, 1 tbsp coriander seed, 1 tsp mustard seed, 1 tsp fennel seed, 2 bay leaves}

Directions:
1. Soak two wood planks {cedar or oak} in water overnight, or first thing in the morning.
2. Pull steaks out of the fridge 30 mins., or so, before grilling to come to room temperature.
3. Heat the whole spices in a skillet for a couple of minutes until they release a strong smell. Be careful not to heat them too long or they will burn and become bitter. Grind them up coarsely in a spice mill, (I use a coffee grinder).
4. Preheat BBQ to high heat. Just before grilling, clean grill and brush with olive oil.
5. Season the steaks with salt, pepper and spice mix. Grill for two minutes per side to sear. Remove and set aside.
6. Place planks on the grill with lid closed until they smoke. Place steaks on planks and cook, with lid closed, for 8-10 minutes. Check the planks for flames. have a spray bottle handy to spray the planks if necessary.
7. Remove steaks and let rest for 5 minutes. Serve.

COOK'S NOTES: Sounds complicated, but it's not. Try it! We serve the steak sliced into fine strips and dip the strips into:

My "Aioli":
1 c mayonnaise
1 t grainy dijon mustard (or more)
1 clove garlic, minced
freshly ground pepper

Very Yummy Beef Stew

Ingredients & Directions:

Season 2 pounds boneless beef stew meat with:

1/2 to 1 tsp dried herbs (thyme, marjoram, savory, oregano, and/or basil)
1/2 tsp salt
1/2 tsp black pepper.

Dredge in: 1/2 cup all purpose flour. Shake off any excess flour.

Heat in Dutch oven over medium-high heat 2 Tbsp olive oil, vegetable oil, bacon fat or beef drippings

Add the meat in batches and brown all sides, being careful not to crowd the pot or scortch the meat. Remove with slotted spoon. Pour off all but 2 Tbsp of fat from the pot ( or add more if needed). Add:

1 onion, chopped
1 carrot, chopped
1 small rib celery, chopped
4 garlic cloves, chopped

Cover and cook, stirring often, over medium heat until the onions are softened, about 5 minutes. Add:

2 bay leaves
1/2 to 1 tsp dried herbs, same as above
1/2 tsp salt
1/2 tsp black pepper

Add: 2 to 3 cups beef or chicken stock or broth, dry red wine or white wine, or beer.{enough to cover the meat at least half way}

Bring to a boil, then reduce heat, cover, and simmer gently until meat is fork-tender, 1 1/2 to 2 hours. Add:

2 to 3 carrots, cut into chunks
3-4 boiling potatoes, peeled and cut into chunks
(2 turnips, peeled and cut into chunks)
(2 parsnips, peeled and cut into chunks)

Cover and cook until the vegetables are tender, 35 to 40 minutes. remove the pot from the heat, skim off any fat from the surface, and remove the bay leaves. Taste and adjust seasoning. Thicken the sauce by whisking 1-1 1/2 Tbps Kneaded Butter into the stew:

Kneaded butter:

Work 2 Tbsp softened butter and 2 Tbsp flour together with your fingers, as though you were making pastry. Form into pea sized balls and drop into hot liquid, whisking until the ingredients are well blended an the sauce thickens. This amount is sufficient for 1 cut of liquid.

Simmering until thickened. Garnish with Chopped parsley

Roast & Yorkshire Puddings

THE ONLY MEAL I HAVE EVER STOLEN ENTIRELY FROM MARTHA STEWART.
NO APOLOGIES.

Rib Roast

• 1 rib roast (7 to 8 pounds) with 3 to 4 ribs, trimmed
• 2 teaspoons dry mustard
• 2 teaspoons sugar
• 2 teaspoons Dijon mustard
• Coarse salt and freshly ground pepper
• 2 tablespoons all-purpose flour
• 2 cups beef stock

1. Remove any excess fat from the roast, leaving a thin layer. In a small bowl, combine dry mustard, sugar, and Dijon mustard. Brush mixture over the fat and cut surfaces of the roast. Refrigerate for at least 2 hours or up to overnight.
2. Heat oven to 450 degrees. Set the roast, rib-side down, in a heavy, shallow roasting pan. (The ribs act as a natural rack.) Using a paring knife, score the fat. Season with salt and pepper. Roast for 15 minutes. Reduce heat to 350 degrees and continue to roast, basting every 15 minutes, until it reaches a temperature of 125 degrees for medium rare on an instant-read thermometer. Remove roast to a platter. Let rest for 15 minutes before carving.
3. Pour off all but 2 tablespoons of fat from the roasting pan. Set pan on stove over medium heat. Simmer until juices begin to darken, 1 to 2 minutes. Whisk in flour and cook, scraping up caramelized bits, until flour is deep golden brown, about 3 minutes. Add stock and bring to a boil, stirring until thickened. It should very lightly coat the back of a spoon. Season with salt and pepper. Strain gravy and serve with potatoes, brussels sprouts, and horseradish sauce.

Yorkshire Puddings

• 2 cups all-purpose flour
• 1 teaspoon coarse salt
• Freshly ground pepper
• 4 large eggs
• 3 to 3 1/2 cups whole milk
• 6 to 8 tablespoons drippings from roasting pan, vegetable oil, or lard

1. In a large bowl, combine flour, salt, and pepper. Make a well in the center, and add eggs and 1/4 of the milk. Using a whisk, combine eggs and milk, then incorporate flour; begin with the inner rim of the well. Continue whisking until a smooth, stiff batter forms. Stir in half of the remaining milk. Cover with plastic wrap and let stand at room temperature for 30 minutes.
2. Heat oven to 400 degrees. Place 12 3/4-cup capacity muffin tins in oven until very hot, about 5 minutes.
3. Stir enough of the remaining milk into the batter until it is the consistency of heavy cream. Transfer 1 to 2 teaspoons of drippings into each muffin tin. Pour batter in the muffin tins, filling them about one-third full; the batter should sizzle in the hot drippings. Return to oven and bake until puffed, browned, and crisp, 25 to 30 minutes. Yorkshire pudding is best served fresh from the oven, but it can be kept warm in a low oven for about 15 minutes.

Whipped Horseradish Sauce

• 1 tablespoon (heaping) freshly grated horseradish or 3 tablespoons bottled
• Coarse salt and freshly ground black pepper
• Juice of 1/2 lemon
• 1 cup heavy cream, whipped to soft peaks

1.Stir horseradish, salt, pepper, and lemon juice into whipped cream.

For my friend Aidan.

Farmers' Favorite Casserole
from Gooseberry Patch Best-Ever Casseroles

8 frozen shredded hashbrown patties
4 c. shredded cheddar cheese
1 pound cooked cubed ham
7 eggs1 c. milk
1/2 t. dry mustard
1/2 t. salt

Arrange hashbrown patties in a single layer in a greased 9x13 pan. Sprinkle with cheese and ham; set aside. Blend together milk, eggs, mustard and salt in a bowl; pour over cheese and ham. Cover and bake at 350 for one hour. Uncover and bake an additional 15 minutes. Makes 8 servings

"Righteous" Ribs

Sorry for the delay ladies, When you read this, you will know why I didn't hop on it. It is three full pages of instructions and ingredients in our cookbook. So, here it is, but I warn you, these are an all-day affair.

Basic Barbeque Rub:
1/4 cup coarse salt
1/4 cup packed dark brown sugar
1/4 cup paprika
3 T freshly ground black pepper
1 T garlic powder
1 T dried onion flakes
1/2-1 t cayenne pepper
1/2 t celery seeds

Combine all. Transfer to a jar, cover and store away from heat and light for up to several months
To USE: Rub into pork, beef, chicken or robust fish. You can cook meat at once, or let it marinate for 2-4 hours.

Sweet and Smoky Barbeque Sauce:
6 T packed dark brown sugar
1/2 cup cider vinegar
1/4 cup molasses
1/4 cup honey
1/4 cup Worcestershire
2 T dark rum
2 T yellow mustard
1 T liquid smoke
1 T pure chili powder
2 t freshly ground pepper
2 t garlic powder
1 t ground allspice
1/4 t ground cloves
4 cups ketchup
coarse salt and pepper

Combine all but the ketchup in a large heavy saucepan and simmer over medium heat for 5-10 minutes, or until the sauce becomes smooth and all ingredients look dissolved.
Add ketchup and bring to a boil, stirring well.
Season to taste with salt and pepper.

Grilling the Ribs:

Special Equipment:
2 cups woodchips, preferably applewood, soaked in 2 cups apple cider for 1 hour, then drained.

1.Remove papery skin on ribs. (6 pounds worth)
Sprinkle with rub, and marinate for 1 hour.
2. Set up grill for indirect heating, place woodchips in smoker box on the bottom of BBQ and heat until you see smoke.
3. Place ribs above and grill for 1 hour.
4. Begin brushing with BBQ sauce. Use up half on one side, and half on other side.

This whole process will take hours and hours. We have only done it a handful of times for that reason, but we would sure like to do it more often. Oh, and Aidan says that he is available as a grill instuctor. Where there are ribs, he will go.

Baked Shells with Pesto, Mozzarella, and Meat Sauce

Here is another recipe from that same 'quick from scratch one-dish meals' (although this one takes 3 different pans to prepare in my opinion! But it is still fairly easy to prepare)

1 T cooking oil
1 onion, chopped
1 pound ground beef
2 cups canned chopped tomatoes, drained (from one 28-ounce can)
1 1/2 t salt
1/2 cup pesto
3/4 pound medium pasta shells
1 1/2 cups mozzarella, grated
1/4 cup grated Parmesan

1. Heat the oven to 400 F. Grease a large baking dish (9x13)
2. In a large stainless-steel frying pan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until starting to soften, about 3 minutes. Stir in the ground beef and cook, breaking it up, until the meat is no longer pink, about 2 minutes. Drain off any excess fat.
3. Add the tomatoes and salt to the pan and bring to a simmer. Cook until most of the liquid evaporates, about 10 minutes. Remove the pan from the heat and stir in the pesto.
4. Meanwhile, in a large pot of boiling, salted water, cook the shells until just done, about 10 minutes. Drain and toss with the sauce. Put half the pasta into the prepared baking dish and top with half the mozzarella and 2 T of the Parmesan. Repeat with the remaining pasta, mozzarella, and Parmesan. Bake until bubbling, about 15 minutes.

The nice thing about this recipe is that it freezes well, so you can double it and make it up one night and then another night when you are running behind, you can just pull it out of the freezer and reheat.

Roast Beef

Growing up we had roast beef almost every Sunday and lets just say it was never my favorite meal. However now that I'm all grown up I wanted to try making roast beef - it just seemed like I meal I should know how to make - so I did some research for good recipes and asked my mother-in-law for some advice about how to cook a good roast beef. And I can now say that roast beef is one of my favorite meals to prepare for company - it tastes soo good, but its hard to find a roast small enough to serve just 2 and neither of us are very good at eating left overs, so I usually save this meal for company. I found this recipe on allrecipes.com and although it calls for beef tenderloin I usually use whatever roast is on sale, either an outside round or a sirloin tip roast.

Herbed and Spiced Roasted Beef Tenderloin

2 Tbsp fresh rosemary
2 Tbsp fresh thyme leaves
2 bay leaves
4 cloves garlic
1 large shallot, peeled and quartered
1 tablespoon grated orange zest
1 tablespoon coarse salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 tablespoons olive oil

Place all the above spices and herbs in a mini-food processor. With the machine is running, add the olive oil and process until the mixture becomes a smooth paste. Spread the paste evenly over the roast.
Place the roast in a roasting pan, cover with foil and refrigerate for at least 6 hours.
Now for the cooking part - here is where cooking a roast cut differs a bit from a tenderloin. A roast needs to be cooked at 350 F for approx 20 min per pound for rare or 30 min per pound for medium. And don't forget to remove the tin foil before putting it in the oven. This type of cooking method rely's on the dry heat of the oven - so you don't want to have any sort of lid on the roasting pan.
The drippings from this roast can make wonderful gravy - although the gravy I make has only turned out really good (in my estimation) about 50% of the time that I try to make it - so if anyone has a fool proof gravy recipe using roast beef drippings please share!
I usually serve this with mashed potatoes and steamed broccoli.

Some substitutions:
* I don't usually have fresh herbs around so I substitute 2tsp dried rosemary and 2 tsp dried thyme leaves. although it really is better with the fresh.
* I don't usually add the orange zest - mostly because I never seem to have oranges in the house when I make this - plus I've had bad experiences cooking meat with oranges:)
* I've used just normal onions in place of the shallots if I haven't had time to do the proper shopping for this recipe and it tastes just fine.

Here is the link to the original recipe on allrecipes.com

Asian Marinated Pork Tenderloin

This is a very tasty, and very easy recipe. It turns out perfectly every time.

Asian Marinated Pork Tenderloin
Marinade:
1/4 cup soya sauce
1/4 cup brown sugar
2T sherry
1 1/2t minced onion
1t cinnamon
2t olive oil
1 pinch sea salt
3-4 cloves garlic

1. Place 2 tenderloins, (they usually come in one package), in a large ziplock bag with the above marinade for atleast 4 hours in the refridgerator. I tend to prepare them in the morning.
2. Remove meat from the bag, but reserve the marinade. Brown each tenderloin in a skillet over high heat until every side is seared. Place in a 350 degree oven along with the reserved juices.
3. Cook 20 minutes. Turn them over, baste, and cook another 2o minutes.
4. Remove meat, and add cornstarch to juices to make gravy.

NOTES: I got this recipe from All Recipes.