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Stuffed Peppers

14 Apr

Homemade stuffed peppers! So tasty!

The following recipes makes about 10 to 12 stuff peppers. Thank you to Lillian for the recipe, and Andrew for making the stuffed peppers shown in the pictures.

  • 1 med sized onion
  • 2-3 cloves of garlic, chopped
  • 1/2 bunch of chopped Italian parsley
  • 2 medium or 3 small zucchinis, peeled and chopped to bite size pieces
  • 3 fresh medium sized tomatoes, diced
  • 10-12 large bell peppers, hollowed but save tops of peppers
  • 1 kg extra lean ground beef
  • 1 can tomato sauce (400mL)
  • salt, pepper, paprika as needed
  • 1 cup milk
  • 2 tablespoons +1 tablespoon olive oil
  • 2 cups of water
  • 1/2 cup rice (uncooked)
  • 1/4 cup quinoa (optional)
  • 1 egg, beaten
1. In a frying pan, add 2 tablespoons of the oil and chopped onions. On medium heat, sauté until onions are soft.
2. Add garlic and ground beef.  Put a dash of water so that the beef does not burn. This may need to be repeated to prevent mixture from drying out. Cook on medium heat.
3. Add the salt, pepper, paprika and chopped up parsley. Mix well.
4. Add zucchini and tomatoes. Keep adding water, if needed.
5. Add half a can of tomato sauce.
6. Cook beef and vegetable mixture for about 45 minutes on medium so that the vegetables are soft.
7. Turn off the stove and remove from heat. Add rice and egg. Mix well. The egg should be warm but not scrambled.
8. Stuff the peppers with the beef and vegetable mixture. Cover peppers with their tops. Place stuffed peppers in a deep-sided baking dish.
9. In a bowl, mix milk, water and remaining tomato sauce. Add 1 tablespoon oil, salt, pepper and paprika.  Pour over peppers. The liquid should be half way submerging the peppers.
10. Bake covered at 375°C for approximately 1 hour. This may be longer depending on your oven and size of the peppers.  During this time, check the stuffed peppers every 20 minutes and add water if needed.  Shake the dish so the liquid is uniform around the dish and cover it again. The stuffed peppers are ready when a fork goes easily into the peppers and the rice is cooked.
11. Optional — for a crisp browned look, uncover the dish for 7-10 minutes at the end. Increase heat to 400 degrees but supervise carefully not to dry the peppers up.

Peppers hollowed out with tops of the peppers saved.


Peppers in the processs of being stuffed with beef-vegetable-rice mixture.


Tomato and Egg Stew

4 Apr


  • 2 eggs, beaten
  • 7 to 8 ripe (medium sized) tomatoes, roughly chopped
  • 1 large onion, roughly sized
  • 1 tsp sugar
  • 5 garlic cloves, sliced
  • 1 tbsp minced ginger
  • 2 tbsps soy sauce
  • 3 tbsps canola oil
  • 3 sprigs of green onion, chopped
  • salt and pepper to taste
  1. In a deep frying pan, add oil and onions. Sautee on medium heat until onions are soft (about 5 minutes).
  2. Add garlic, ginger, sugar, soy sauce and tomatoes to the onions. Cook on medium heat for about 3 minutes or until tomatoes are heated through.
  3. Add salt and pepper to taste.
  4. Turn onto high heat. Once bubbling add egg and green onions.
  5. Cook for another minute so the eggs are slightly scrambled.
  6. Serve while still hot, with rice or noodles or some other type of grain.

Tuscan Toast Salad

31 Mar


  • 500g cherry tomatoes, halved
  • 200g mini bocconcini, cut into the same size as the tomatoes
  • 1 green pepper, chopped
  • half of a small onion, chopped
  • juice of one lemon
  • salt to taste
  • extra virgin olive oil for drizzling
  • 3 to 4 cloves of garlic, sliced
  • 2 pieces of rye bread, cut into the same size as the tomatoes

In a pan, toast the cut up pieces of rye bread and garlic on medium heat. When finished, in a large bowl combine all the ingredients together. Enjoy immediately, otherwise the bread gets soggy.

Stirred Fry Shanghai Noodles with Beef and Veggies

21 Feb


  • 1tbsp ginger, minced
  • 3 cloves garlic, minced
  • 600g Shanghai noodles, rinsed with boiling water to remove oil and starchiness
  • 1 bell pepper, sliced into bite size pieces
  • 100g sirloin beef, sliced and coated with corn starch
  • canola oil
  • dash of plum brandy
  • 1 tbsp fish sauce
  • 1 tsp sugar
  • salt and pepper to taste
  • 1tbsp light soy sauce
  • 1tbsp dark soy sauce
  • 3 to 4 sprigs of green onion, cut into the same size as the pepper
  • 1 small onion, cut into the same size as as the pepper
  • water
  • hot sauce if you wish
  1. In a wok, coat the bottom of the wok with oil on high heat.
  2. Once oil is heated, add beef. Cook beef for 1 to 2 minutes on high heat, then turn over and cook for another 1 minute. During this time, season beef with salt, pepper and sugar.
  3. Add onions, garlic, ginger, hot sauce and bell peppers to the beef. Cook on high heat  until the onions and peppers soften, and the beef is completely cooked. During this time, add plum brandy, light soy, and fish sauce. A dash of water maybe needed if contents of wok appear dry. Mix well.
  4. Add noodles, green onions and dark soy sauce. Mix well until noodles are hot and soft. A dash of water maybe needed if contents of wok appear dry.
  5. Serve immediately. Portions are enough for two hungry people.


Oriental Style Salad

16 Oct


  • a handful of cilantro leaves
  • 1 small onion, thinly sliced
  • 1 lime
  • 1 English cucumber, peeled and thinly sliced into semicircle shape
  • 5 medium sized tomatoes, thinly sliced into semicircle shape
  • 1 yellow bell pepper, thinly sliced
  • sea salt

Ingredients for the sauce (omit the water, cilantro and green onions) can be found here.

  1. In a large salad bowl, add the onion and squeeze the juice of one lime (or a half a lime depending on how juicy it is) over the onions. Let this marinate for five to ten minutes. Typically this is the amount of time needed to cut the vegetables.
  2. Add all the vegetables to the onions and lime juice.
  3. Very sparingly sprinkle some sea salt onto the vegetables and mix well.
  4. Add sauce and serve immediately. IMG_2099

Optionally, if you are a meat lover, I find this salad goes well with a few slices of grilled beef.


Spring Roll Dipping Sauce

16 Oct


While I make this sauce fo spring rolls, it is also good for dumplings, green onion cakes, salads and so forth. Here’s how I like to make it, which makes about 3/4 cups of sauce:

  • 1 green onion, finely chopped
  • 3tbsps cilantro, finely chopped
  • a few dashes of fish sauce and hot sauce
  • 3 to 4 tbsps of soy sauce
  • 4 cloves of garlic, finely chopped
  • 1 tbsp ginger, finely chopped
  • 1 tsp sugar
  • 5 tbsps of canola oil
  • water
  1. To a bowl, add the green onions and cilantro. Set aside.
  2. In a sauce pan, add the oil, garlic and ginger. Once bubbling, turn down the heat and simmer until the garlic turns a light brown (about 2 to 3 minutes).
  3. Add sugar, soy sauce and a few dashes of fish and hot sauce.
  4. Once the sugar is dissolved, add a splash of water (about 1/4 cup) to thin out the sauce.
  5. Turn the heat on high to get the sauce to a very high temperature (ie. boiling).
  6. Pour sauce into bowl with green onions and cilantro. Mix well and enjoy immediately.

Crispy Beef Fried Rice

30 Aug


  • 1 cup of rice, cook and let cool completely before using.
  • 3 green onions, chopped
  • 1 medium onion, chopped
  • beef, diced
  • corn starch
  • salt and pepper
  • vegetable oil
  • 1 tbsp fish sauce
  • 2 to 3 tbsp light soy sauce
  • 2 eggs, beaten
  • 1 tsp sugar
  • 1 tbsp ginger, finely chopped
  • 2 cloves of garlic, finely sliced
  • 2 tbsp hot sauce.
  1. Coat the beef in the corn starch. Add salt and pepper to taste.
  2. In a wok on high heat, add enough oil to coat the wok.
  3. Place beef in the wok in a single layer. Do not stir but let the beef cook on this high heat for 1 minute or so. (Not stirring will help the beef crisp up.)
  4. Add fish sauce, hot sauce and sugar. Mix this well with the beef.
  5. Add onions. Stir often.
  6. Once the onions are soft, create a well in the wok. Pour a thin layer of oil, and then add the eggs.
  7. Once the eggs are almost cooked, add rice, garlic, ginger, green onions and soy sauce.
  8. Stir well until combined.
  9. Serve immediately. Enjoy! (Serves two very hungry individuals.)