ACLAACLA
Jacqueline, Rosalind, Michelle and our Global guests share six or more delicious recipes for you to enjoy.
We welcome weekly guest Cooks from around the world. Learn about products from Herb n’Joy, Fundy Farms Local Harvest, Bouctouche Farmers Market and more. Meet our local farmers and producers.
Join us on a trip around the world with scrumptious recipes and meal ideas from our team members and students from across the globe.
Created by Michelle AlcornJuly 2020
Hosted by Michelle Alcorn
Co-host Helen Alcorn (Mom)
Marketing Assistant Nasha Cunningham
Production Coordinator Jawad Markzi
Technical Advisor Holly Fisher
Marketing Cyber PR Army
Atlantic Canada Language Academy Supporters:
R&R Solution Taylors Tartans GDG Inc Cyber PR Army Bouctouche Farmers Market Collins Lobster TIANB Lincoln Barber Briggs Maples Herb n Joy The Latin Corner
Writers:
Michelle Alcorn, Jawad Markzi, Nasha Cunningham Lead Cooks: Rosalind Miller, Jacqueline Huynh, Christina Pham, Heidy Montilla
What does Atlantic Canada Cooks do:
#connectstheworld #connectingfamilies #ACLAconnects #ACLAeats #ACCooks
Sit at our table.
Experience how great learning English tastes.
Experience the flavor and culture of Atlantic Canada
Join us every Sunday at 9 am Atlantic time for a fun and friendly way to immerse yourself in English and learn more about Canadian food and culture:
Whether you are here in Canada or anywhere else in the world, pop in and experience Atlantic Canada with us.
Our cooking club is held every Sunday 9-10 am Atlantic time (AST).
Atlantic Canada Cooks
Proud Sponsor of
Sponsor Opportunities – Food Connects
Highlight your products, restaurants, cafes, breweries, farms and more. Show the world what you have to offer! For more information, contact Michelle@studyatlantic.com
Apple Beet Coleslaw
Cooked by Michelle Alcorn
– 2 types of hard apples cut into strips
– 1 golden yellow beets
– 1/4 cup fresh chives
– 1 cup cabbage cut thin
– 1/2 cup of sliced radish
.
Sauce
1/4 cup mayonnaise
2 tablespoons of honey mustard
3 tablespoons fresh thyme
1/2 teaspoon of garlic powder
sea salt
pepper fresh cracked
Apple, carrot, kohlrabi ‘slaw
Cooked by Michelle Alcorn
– 1 apple 🍎
– 1 cup thinly sliced carrots (or shredded)
– 1 cup kohlrabi, cut into thin strips
– 1/4 cup mayonnaise
– sea salt
– pepper
– 1 teaspoon grainy mustard
– 1/4 cup sliced leeks
– 1 tablespoon fresh lemon juice
Enjoy
Apple Zucchini Chutney
Cooked by Michelle Alcorn
– 2 apples cut into small cubes
(Use a soft apple – you want them to cook down)
– 2 cups of zucchini cubed larger than apples
– 1 large onion large-diced size
– 1 cup whole cherry tomatoes
– 3 tablespoons fresh thyme
– 3 cloves of garlic
– sea salt
– cracked pepper
In a hot pan use 3 tablespoons of olive oil. Add onions & garlic cook for 3 minutes, add zucchini, apples and herbs cook for 5 minutes, add cherry tomatoes, cook on medium heat for 30 minutes. Veggies are cooked through apples should be cooked down into a sauce.
Enjoy with the Spicy Pork bites as a side.
Atlantic Canada Hodgepodge
Cooked by Michelle Alcorn
It’s all about the first harvest from your garden. We often have a few potatoes, carrots, peas, beans starting. We put those together and make a dinner. Often shared with family and friends.
Choose your fresh ingredients here is a great starter recipe.
– 1 lb new potatoes, quartered – or whole baby potatoes
– 1 cup baby carrots – trimmed and cut in half
– 1/2 cup fresh green beans
– 1/2 cup yellow beans
– 1/2 cup sugar snap or snow peas
– 2 cloves garlic – minced
– 1 tbsp fresh chives
– 2 tablespoons fresh thyme
– 1 tbsp fresh parsley
– 1 cup water – or stock
– 3/4 cup 35% heavy cream or coconut milk, 1 can
– 4 tbsp butter
– salt
– pepper
Instructions
1. Start by washing and trimming all the vegetables. Baby carrots should be washed, have their tops trimmed, and be cut in half.
2. Sauté 1 onion, with garlic in olive oil in large pot with fresh thyme, salt & pepper. Add potatoes and carrots and cook for 15 minutes, then add peas or beans.
3. Cook until vegetables cooked. Drain water, leaving ¼ of the liquid. Add cream, butter, or coconut milk.
4. Serve after 5 minutes topped with chives and parsley.
Enjoy!
Top or pair with your favourite protein.
Atlantic Canada Chili
Cooked by Michelle Alcorn
This recipe makes serving for 8-10 depending on how big your bowl is.
In a crock pot or big pot put it all the ingredients together and let simmer 1-2 hours. Enjoy!
Let’s cook
– 1/2 lb cooked beef (season with salt & pepper with garlic powder)
– 4 cooked Sausages (out of casing)
– 1 cup cooked onion
– 3 cloves garlic
– 1 cup diced raw onions
– 1 cup diced carrots
– 1/2 cup diced celery
– 1/4 cup Scott’s Buffalo Sauce
– 1/4 cup maple syrup
– 1 bell pepper diced
– 1 tablespoon Chili powder
– 1 cup salsa
– 1 can diced tomatoes 796ml
– 1 cup lentils raw
– 3 cups water
– 1 can tomato paste 156 ml
Olive oil bottom of pan, sauté 1 cup of onions and garlic in pan for 5-10 minutes add all other ingredients to the pot. Simmer 1.5 to 2 hours.
I enjoy with some fresh spinach in the bottom of my bowl, ladle the hot chili on top.
Sour cream or avocado cream.
Slow cooked
Atlantic Omelette
Cooked by Michelle Alcorn
– 2 eggs (well beaten in a bowl)
– 1 teaspoon of water in eggs
– cook in advance mushrooms
– diced tomatoes (remove seeds)
-diced green onion
– bacon
Warm up pan, coat bottom with egg mixture, move around until mostly cooked, add ingredients and fold in half, cook 1 more minute.
Baked Maple Apples
Cooked by Michelle Alcorn
Core and slice apples
(Use a firm apple)
Stuff each one
Stuffing (in a bowl mix)
– oats
– coconut
– walnuts crushed
– hemp hearts
– raisins or what ever you like
– 1/2 maple syrup
– apple cider in bottom of pan
Bake at 375 for 45 minutes
Remove and top with maple syrup and nuts or your favorite ice cream 🍦 🍨
Blueberry Citrus Maple Compote
Cooked by Michelle Alcorn
– 2 cups fresh blueberries
– 1/4 cup maple syrup
– 1 orange (juice & zest)
– 1 lime
– 1/2 cup water
Heat non-stick saucepan to medium/high heat. Add water, bring to boil, add blueberries, juice of orange & lime, simmer 10-15 minutes.
** Tip ** ensure you reduce the liquid before adding maple syrup
Add zest from orange 🍊 1 tablespoon
Add maple syrup
Simmer 5 more minutes
Should be thick sauce consistency.
Serve with pancakes, topping for biscuits, roasted chicken, or pork. Fresh jam for your toast.
Enjoy, Michelle.
Cabbage Rolls by Michelle
Cooked by Michelle Alcorn
This one takes some time and worth it.
1. Prepping the Cabbage takes some time to boil and peel off leaves.
2. Prepare the meat & rice stuffing
3. Making tomato sauce
Ingredients
• 1 head green cabbage
• 1 pound ground pork & sausage
• ½ pound ground beef
• 2 small onions diced
• 3 cloves garlic minced
• 1 tablespoon Farmhouse seasoning by Herb n Joy
• 2 tablespoons fresh parsley
• 1 can diced tomatoes (14 oz) undrained
• salt & pepper to taste
• 1 cup partially uncooked rice
• 2 eggs
• 2 cups of tomato sauce or pasta sauce divided (1 for filling & 1 top)
Cabbage preparation for Rolls
– boil large pot of water, place full head of Cabbage into water, 10 minutes then peel off layers. I boiled the head 3 times to get enough for 14 rolls, 2 rows of 7 in the pan.
Making stuffing
– Sauté onions, garlic, sausage, and beef, until well cooked. Drain excess fat. Add seasoning, 1 cup tomato sauce, 2 eggs, partially cooked rice.
Assemble
– add sauce to bottom of pan, lay Cabbage Rolls in rows
– use Cabbage as cups to stuff with filling roll and place in the pan
– coat with sauce on top once pan filled
– sauce should be thin
– bake 350 for 1.5 hours
Caramelized Onions & Roasted Spaghetti Squash
Cooked by Michelle Alcorn
4-5 onions – use 2 types of onions (your choice)
olive oil
4-5 cloves fresh garlic
3-4 sprigsfresh thyme
salt & pepper
balsamic vinegarCook med heat 20-35 minutes or more.
Spaghetti Squash – Cut in half, add olive oil, salt & pepper, add balsamic if you’d like. Roast at 380 for 30-40 minutes. Remove squash with a fork into a bowl (careful hot) add olive oil, fresh thyme , balsamic, salt & pepper – enjoy 🍴🍴 i had bacon & topped with micro greens
Carrot Turnip Maple Soup
Cooked by Michelle Alcorn
tablespoons olive oil
1 large onion (finely chopped)
1 tablespoon thyme
1 tablespoon fresh ginger (grated)
1/4 maple syrup
3 large carrots (peeled and roughly chopped)
2 medium turnips (peeled and roughly chopped)
1 1/2 teaspoons sea salt
1/4 teaspoon pepper
5 cups water
2 teaspoons lemon juice (freshly squeezed)
2 green ionions diced to serve with soupOptional – curry a great additionCook
– onions & spices with olive oil in pot, add cut carrots & turnip simmer 10 minutes
– add water and boil until 
cooked
– blend together until creamy
Optional: 3 tablespoons sour cream or yogurt to serve
Carrot top pesto dip
Cooked by Michelle Alcorn
This recipe was inspired by using all ingredients from our vegetables and “root to tip” healthy cooking focused on nutrition. Enjoy as a pesto or add a few ingredients to make it a delicious dip. Serve with vegetable sticks, corn chips, toasted bread, eat on pasta and more. “Food is meant to be sauced” 1 cup Carrot tops cleaned and chopped before adding to blender 1 cup Chopped basil 2 cloves Fresh garlic – chopped ¼ cup Diced onion ½ cup Olive oil ¼ cup Fresh chives ¼ cup Walnuts (optional for nuts any type of nut) 1 tsp Honey Salt & Pepper – Optional ½ cup grated parmesan cheese Add the following to turn the pesto into a tasty dip ¼ cup Mayonnaise ¼ cup Buffalo sauce by Scott’s kitchen to Spice it up! Directions: Blend all ingredients adding the oil until smooth, add salt And pepper as you Go to taste. Add more mayonnaise at end. StudyAtlantic.com
Chicken Stuffed with Fiddleheads
Cooked by Michelle Alcorn
Use sharp butcher knife to create ‘pockets’ slicing into the thick end of the chicken breast, do not break the skin.
Stuff Chicken with Fiddleheads and cheese. Season outside of Chicken with blend of olive oil, garlic powder, onion powder, salt, pepper, dried Oregano, dried thyme, dried rosemary.
Sear Chicken in frying pan and bake at 350 for 30 minutes. Let the chicken rest for 3 minutes before cutting.
Cranberry Orange Bread
From Michelle’s grandmother
Ingredients
Creamy Lemon Pasta with Lobster
Cooked by Rosalind Miller
Prep time: 15 minutes
Serving : for 2 people
Cooking time: 25 minutes if lobster is live / 10 if lobster is cooked
Ingredients:
For Lobster if cooing
For the Pasta
Instructions :
Once boiling add lobster tails and reduce heat to medium.
Cover and simmer for 5-6 minutes or until the turn red and curl
Remove from sauce pan and let cool. Chopped into chunks and set aside.
If you do not want to use wine to poach lobster you can substitute water for poaching liquid.
Cook until pasta is al dents
Keep ¼ – 1/3 cup of pasta water before you drain pasta.
Add shallot and garlic and a pinch of salt and pepper
Saute for 1-2minutes stirring frequently, until fragrant and until you are seeing some caramelization.
Add cream, raise heat slightly and bring to slow simmer.(do not heat the cream to high or bring to boil.
Stir until butter and parmesan are melted and mixture is smooth and creamy.
Start adding ¼ cup of the pasta water and lemon juice and stir to combine.
Add chopped lobster into the sauce to heat through for about 1 minute, stirring constantly.
Season to taste with salt and pepper.
Add pasta and toss until sauce coats the pasta.
If the sauce seems like its too think and needs a little loosening up add a splash of pasta water until the sauce coats the pasta to your liking.
Serve immediately and enjoy :0)
Curry Chicken Salad
Cooked by Jacqueline Huynh
2 c cooked cubed chicken breast
¾ c chopped apple
¾ c dried cranberries
¾ c mayonnaise
½ c chopped walnuts
½ c chopped celery
2 tsp lemon juice
1 tbl chopped green onions
1 tsp curry powder
6 lettuce leaves or hand full of spinach leaves
6 Croissants split or your favorite bun (can be toasted if you wish)
6 lettuce leaves or hand full of spinach leaves
6 Croissants split or your favorite bun (can be toasted if you wish)
Put all ingredients in a bowl, stir.
Layer lettuce or spinach on croissant or bun add chicken mixture.
Enjoy !!
Cornmeal pancakes
– 2 cups fine ground CornmealFiddlehead Soup
Cooked by Michelle Alcorn
Sauté onion with olive oil in soup pot until soft, add roasted garlic, water, almond milk, potatoes, add salt & pepper.
Once potatoes are cooked, remove from heat and blend.
Creamy Fiddlehead soup for 4.
If you want…
Finish with 1 cup cooked fiddleheads to really add more flavour.
Enjoy!
Fruit sushi 🍣
Cooked by Michelle Alcorn
– strawberries
– pineapple
– kiwi
– mango
– blackberries
– Sushi rice
– 1 can coconut milk
– maple syrup
– coconut
.
Rice – Add 1 cup of rice, 2 cups liquid (water with coconut water), 1/4 cup maple syrup, 1/2 teaspoon of salt. Cook for approximately 20 minutes.
Cool for 5 minutes, stir in 1/2 cup coconut milk (Cream not the liquid)
– Spread on pan to cool completely before using
– Should be sticky
– Cut fruit into strips
– Choose your combination of 2-3 fruit to roll
Toppings
– toasted coconut
– blackberries
– mint
– sesame seeds
Dips
– strawberries blended with fruit balsamic vinegar
– berries diced with coconut cream – blended
– melted chocolate
Fundy Scallops with Honey Herb Drizzle
Cooked by Michelle Alcorn
– bay of Fundy Scallops
– 16 (serving 4 each)
– 2 tablespoons olive oil to sear scallops
– clear honey 1/4 cup
– fresh chopped thyme (2 tablespoons)
– salt
– pepper
– chives (1/4 cup chopped)
Sear Scallops in hot pan, approximately 90 seconds per side.
Place on bed of honey carrot puree, Drizzle with herbed honey and top with edible flowers, chives & micro greens.
Enjoy the sweet Scallops with carrot and honey.
🥕🍯
Garlic coconut soup
Cooked by Jacqueline Huynh
– 1 cup fresh garlic, chopped
– chives to garnish
– 1 cup white wine
– 2 cups chicken broth
– 1 can coconut milk
– 1 potato = 1 cup cubed
Salt
Pepper
Olive oil
Sautee garlic in oil in pot, 5 minutes on medium heat, add white wine, cook for 5 more minutes. Add Chicken stock, cubed potatoes, salt & pepper. Cook 10 minutes then add 1 can of coconut milk. Simmer 5 more minutes until potato is fully cooked. Then blend the mixture until smooth.
Top with chives & drizzle with extra Virginia olive oil.
Enjoy
Garlic Scape Aioli
Cooked by Michelle Alcorn
– 4 scapes
– 6 cloves roasted garlic
– 1/4 cup chopped chives
– 3/4 cup mayo
– 1/4 cup olive oil
Place scapes, chives, oil, roasted garlic in a food processor, blend until smooth
Add to mayo
Salt
Cracked pepper
Taste & enjoy
On anything really!
Tip: add Buffalo Sauce to spice it up if you like hot.
Gluten-free Buckwheat Waffles
Cooked by Michelle Alcorn
Ingredients
Topping suggestions: maple syrup, almond or peanut butter, berries, banana slices, whipped coconut milk or whipped cream, nuts, hemp hearts, whatever you wish to put on your waffle… :0)
Instructions:
This made 10 large waffles :0)
Gluten-free Spicy Cornbread
Cooked by Michelle Alcorn
Ingredients
Let’s cook!
Instructions
Maple Chef Michelle
Grilled Mexican Street Corn
Cooked by special guest, Jaclyn Reinhart
Healthy Carrot Muffins
Cooked by Michelle Alcorn
Ingredients:
1 ¾ cup Wholewheat flour
1 ½ teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon nutmeg
2 cups peeled and grated carrots
½ cup roughly chopped walnuts
½ cup cranberries or raisins tossed in 1 teaspoon of flour
1/3 cup coconut oil (melted) or extra virgin olive oil
½ cup maple syrup or honey
2 eggs
1 cup Greek yogurt (I added oat milk)
1 teaspoon vanilla extract
1 tablespoon raw sugar for sprinkling on top
Instructions:
Enjoy :0)
Honey carrot parsnip puree (serves 4)
Cooked by Michelle Alcorn
– 1/4 cup honey raw
– 1 & 1/2 cups of chopped carrots.
– 1/2 cup of chopped parsnip
– 1 can coconut milk
– 1 tablespoon fresh thyme
– salt
– pepper
In a pot put all ingredients except honey.
Simmer medium heat until all vegetables are cooked through.
Puree mixture (use emulsion blender) very silky texture, like whipped cream.
Add 1/4 cup of honey to finish and serve.
– top with Scallops, shrimp pork tenderloin or your protein of choice. Serve with Rice.
Sweet & Savoury
Irish blender Chocolate pots de creme
Cooked by Michelle Alcorn
1. Get ready: Place 4-6 small bowls, pots, ramekins etc. on a plate or pan.
2. Place chocolate chips, maple sugar, egg, vanilla and sea salt in a blender container. Pulse a few times to mix the ingredients. Remove center cap from the blender cover and place a small funnel into the opening
3. Pour Irish cream (or half and half) into a microwave-safe bowl. Make sure it’s a large enough bowl or cup as the mixture will bubble up when heated. Heat on high power for about 1 ½ minutes, or until cream is vigorously boiling.
4. Turn blender on low speed and blend for 15 seconds. Slowly begin pouring the hot cream into the funnel. Once all cream has been added, cover. Blend for 1 minute, then pour into prepared bowls and refrigerate for 1 hour. Can be made 2-3 days in advance. Cover with plastic wrap when storing.
Irish Soda Bread from the 80’s
Cooked by Michelle Alcorn
8oz white flour
8oz whole wheat flour
1 teaspoon baking soda
2 teaspoons of cream of tartar
1 teaspoon of salt
1 oz butter
½ pint of milk (1cup)
1 cup of floured cranberries/ or raisins/or currents.
A bit of extra Flour for sprinkling
Cooking time :35 mins
Pre heat Oven to : 200 C / 400 F
Sieve the white flour, soda, cream of tartar & salt into a bowl.
Stir in whole wheat flour.
Rub in butter (I used coconut oil)
Add floured cranberries
Blend together with milk to make soft dough.
Knead on floured board.
Shape into 1 large or 2 small loaves.
Place on greased baking sheet.
Score the top and sprinkle with flour.
Bake in hot oven for 35 minutes.
Bread should be eaten on day made for best flavour.
Yummy !!!!!
Thanks for the 1 year of support and recipes.
My friends
Ros ❤
Italian Sausage in Tomato Sauce
Cooked by Michelle Alcorn
3 or 4 hot Italian sausage
1 cup stocks of chopped celery
2 cups of sliced mushrooms
2 cloves of garlic
2 chopped sweet peppers
2 cans of tomatoes (I whole tomatoes, 1 diced tomatoes)
1 can of tomato paste
2 tsp Olive oil
2tbl of oregano, basil, pepper, salt to taste.
Stove top version
Heat olive oil in a large pot sauté sliced Italian sausage for 5 minutes stirring from time to time.
Add onions, celery and garlic, sauté until onions are translucent, add mushrooms, peppers to pot stir often.
Add cans of tomatoes, herbs simmer until vegetables are cook to your taste.
To serve cook your favorite pasta, top with Parmesan cheese and fresh parsley.
Crockpot version:
The same as above ingredients put stir fry in a pan the sausages and add all to crock pot turn on high setting for 3 hrs or low for 4-5 stir once in awhile.
Cook pasta and serve
Enjoy!!!
Japanese-Style Pickled Cucumbers
Cooked by Michelle Alcorn
INGREDIENTS
– 1 Persian cucumber (sliced thinly)
– ½ tsp. salt
– 1 ½ tbsp. rice vinegar
– 1 ½ tbsp. maple syrup
– Some roasted sesame seeds
STEPS:
– Mix thin slices of cucumber with salt and put aside for 10 minutes
– Squeeze and drain the juice of cucumbers
– Whisk the vinegar and maple syrup
– Put the cucumber into the liquid to marinate for a couple of minutes
– Put some roasted sesame seeds on top
Korean Pancake With Green onions (Pa Jun)
By Maple Chef Michelle
Ingredients
Mix ingredients let batter sit for 10 minutes.
Pour entire mixture into large hot frying pan. Let cook until golden brown appropriately 3-4 minutes, then flip over to crisp up the other side.
Cut into strips to share.
Sauce:
Layered Dip
Cooked by Michelle Alcorn
– seasoned cooked ground beef
– caramelised onions (4-6 medium sized)
– diced yellow peppers
– avocado 🥑
– cilantro – 1 cup cut fresh
– diced green onion – 1 cup
– tomatoes diced (juice removed)
– olives 1/2 cup sliced
Prepare meat, cooked beef, 1 cloves garlic minced, 1 onion diced, salt, pepper, chilli powder smoked paprika, 1 cup chicken stalk, 1 tablespoon corn starch, 1 cup diced fresh cilantro.
Carmelised onions
– 4-6 large onions
– quarter and sliced this
– olive oil
– garlic
– salt & pepper
Cook on medium heat until soft and carmel colored. Add small amounts of water to soften as needed.
Bake meat with carmelised onions for 30 minutes at 375.
Top with fresh layers
Use glass pan to show the beauty.
It eats like a meal
Lentil tacos 🌮
Cooked by Michelle Alcorn
– 1/2 cup onions diced
– 1/4 cup fresh cilantro chopped fine
– salt & pepper
– 1/2 teaspoon chili powder
– 1 clove fresh garlic minced
– 1/2 teaspoon chili flakes
– 1 cup lentils
– 2 cups water
– olive oil
In a pot add olive oil, heat to warm add all ingredients except lentils & water.
Cook mixture for 8-10 minutes until onions soft. Add water and lentils cook as directed on lentils.
🦞 Lobster & Leek Pasta
Cooked by Michelle Alcorn
– pasta of choice
– 1/2 cup sliced leeks
– 1/4 cup diced celery
– 2 cups lobster cooked
– olive oil
– thyme
– Farmhouse seasoning from Herb n’Joy
– 1 cup white wine
– 3 cloves garlic
– Italian parsley
– Parmesan cheese
– salt
– pepper
– optional, a few hot pepper flakes
Cook pasta.
In large non-stick pan. Sauté leeks, garlic, celery until soft (3 minutes), add wine, simmer 2 minutes.
Add lobster 🦞 and seasoning. Sauté 3 minutes then add cooked pasta stir thoroughly.
Serve with toppings of Parmesan cheese and green onions. Drizzle with good olive oil.
Maple Chef Michelle’s Honey inspired
Honey Maple Mustard Marinade Chicken
(serves 4)
Cooked by Michelle Alcorn
– 4 chicken breasts
– 1/4 cup honey
– 2 tablespoons of maple syrup
– 2 tablespoons grainy Mustard
– 2 tablespoons turmeric
– 1 tablespoon garlic powder
– 1 tablespoon onion flakes
– pepper
– Herb’njoy Garlic Paprika salt
Cut meat into thin slices lengthwise
(Creates strips)
Season chicken with Paprika-garlic-salt
(Or salt, pepper, Paprika blend)
In a bowl mix – honey, maple, mustard, onion, garlic
– add seasoned chicken strips to marinade. Let them sit in fridge overnight or 3 hours
Medium/High heat in pan, add 2 tablespoons of olive oil, chicken strips will take about 2 minutes each side, remove from heat and cover pan.
Sticky yummy chicken strips
Serve with Quinoa and your favourite salad
.
Dip – Spicy Buffalo honey
– 1/4 cup raw honey
– 2 tablespoons of Scott’s Buffalo Sauce
– 1/4 teaspoon Dijon Mustard
Vinaigrette Honey 🍯 Apple
– 1/2 cup apple Cider vinegar
– 1/4 cup Olive 🫒 oil
– 2 tablespoons honey
– basil fresh 8 leaves fine chopped
– sea salt
– fresh cracked pepper
– 1/4 lemon squeezed juice.
Maple Chicken Salad
Cooked by Michelle Alcorn
– 2 cups cooked chicken (maple marinade) or regular roasted
– 2 tablespoons mayonnaise
– 1 tablespoon olive oil
– fresh apple diced (Michelle Tip 🍎)
– fresh chives
– diced almonds
– fresh celery (1 stalk)
– salt & pepper
Serve on your favorite bread, buns or in a lettuce wrap.
Maple citrus glazed carrots
Cooked by Michelle Alcorn
Ingredients
Cut carrots to the desired size
Coat with ingredients with olive oil
Use orange juice & peeling for flavour
– shaved peel across the carrots
– coat with maple syrup only in the last 5 minutes of cooking time to preserve flavour
– Bake in oven 35 minutes
Maple Cranberry Apple Crisp
Cooked by Michelle Alcorn
– 2 types of apples 🍎 sliced
– oats
– nuts
– coconut flakes (un sweetened)
– coconut oil
– cinnamon
– maple syrup
Cook apples in frying pan for 15 minutes.
Pour cooked apples with spices and maple syrup into baking dish.
On top layer oats nuts and coconut mixture
Drizzle cranberry maple glaze across top.
Bake for 35 minutes at 375
Enjoy
Serve with ice cream
Maple glazed ham
Cooked by Michelle Alcorn
Ingredients
– ⅔ cup maple sugar
– ¼ cup orange juice or pineapple juice
– 2-3 tablespoons dijon mustard or grainy mustard
– ½ teaspoon garlic powder
– pinch ground cloves
Trim your ham, cut crosses into ham, about 1/2 inch deep.
Pour 1/2 glaze over ham.
Bake 375 in oven (time based on size of ham)
Halfway cooked, brush ham with glaze
15 minutes before cooked add balance of glaze
Enjoy
Maple Pumpkin Tarts
Cooked by Michelle Alcorn
Filling
– 1 cup of pumpkin spiced tea (use as cooking liquid)
– pumpkin (baked) 3 cups cooked
– 1/4 teaspoon cinnamon
– 1/4 teaspoon nutmeg
– 3 star anise (remove before blending)
– 1/4 cup maple syrup
– orange zest
Simmer all ingredients in the tea until soft, 15 minutes, remove star anise blend until smooth
Tart shells
1 cup raw almonds
1 cup raw cashews
1 egg
1/8 cup coconut oil, melted
1/4 cup maple syrup
1 tsp vanilla extract
1 tsp cinnamon
1/2 tsp sea salt
2 1/4 cups pureed pumpkin (filling)
1/3 unsweetened almond milk
2 1/2 Tbsp arrowroot powder (this is a replacement for corn starch)
Directions
Preheat oven to 350 F. Line a muffin tray with parchment cups, or use coconut oil to grease.
Pulse the almonds and cashews in a food processor. Add egg, the coconut oil, maple syrup, vanilla extract, cinnamon and sea salt, until a crumbly dough forms. Press the nut mixture into muffin tray to form the crust. Spoon pumpkin filling into each tart. Bake for 45 minutes. Remove tarts from muffin tray and let cool. Serve warm or refrigerated. Top with coconut whipped cream, nuts and seeds, mint, pomegranate seeds, etc.
Sweet enough for dessert, healthy enough for breakfast!
Michelle’s Clubhouse Pasta
Cooked by Michelle Alcorn
Turkey cooked & cubed, Bacon for topping, Ham or salami diced, Cheese to finish, Soinach, baby Tomatoes.
Sauce: Mayo, grainy mustard, salt, pepper, chicken stalk, 1 tsp maple
.
In hot frying pan in this order cooking each additional for a few minutes
– olive oil
– tomatoes (cooked until soft)
– ham or salami
– add spinach cook down
– add chicken
– sauce
– noodles
– stir serve top with bacon
chunks & cheese
Michelle’s Irish Boxty
Cooked by Michelle Alcorn
Gluten, Dairy & Sugar-free
Best toppings
– poached or soft boiled eggs
– maple bacon syrup
– sautéed onions & mushrooms with permeate sauce
– diced green onions
– sauce
Michelle’s Maple Bacon Syrup Recipe For the Maple Bacon Sauce
Cooked by Michelle Alcorn
1. cook bacon until crisp.
2. Drain fat and deglaze with 1/4 cup of apple juice. Add 1/2 cup of maple syrup. *we use Briggs Maples Dark Syrup
3. Cook slowly 2 minutes until it comes together, then add back in the cooked bacon – keeping 1/4 back to sprinkle on top of your pancakes with other toppings. Like Pecans, coconut to sprinkle on top of the sauce ENJOY on your hot pancakes
Michelle’s Maple Blueberry Cranberry sauce
Cooked by Michelle Alcorn
Michelle’s Maple Caramelized Onions
Cooked by Michelle Alcorn
6-7 large onions (I use a few types)
5 cloves garlic
4 sprigs fresh thyme
Salt and pepper
Chicken stock – 1/2 cup after onions are cooked down
Maple syrup
Michelle’s Maple Fried Chicken with Waffles
Cooked by Michelle Alcorn
Fried Chicken
Michelle Maple ginger carrot soup
Cooked by Michelle Alcorn
– 6 large carrots
– 6 cups chicken stalk
– 5 sprigs fresh thyme
– 1 tablespoon ground fresh ginger
– 1/2 cup Maple syrup
– 1/4 cup orange juice
– 2 onions
Simmer onions with olive oil in pot, add thyme, ginger. Cook down for 10 minutes. Then Add carrots. Saute for 5 minutes then add chicken stalk, orange juice. Boil. Once carrots cooked, blend until smooth, then add maple syrup at the end
Enjoy
Michelle’s Maple sweet potato Brownies
Cooked by Michelle Alcorn
– 2 cups of cooked mashed sweet potatoes
(I steam the potatoes and whip till creamy)
– 1 cup nut butter (almond or peanut)
– 1/2 cup cocoa powder
– 1/4 cup maple syrup
Stir together place in 9×9 baking dish
375 oven for 45-50 minutes
Top with berries and whip cream or candied bacon to serve…drizzle with maple syrup
Great for a snack or dessert or breakfast 😋
Michelle’s 🍁 Rosemary Roasted Brazil Nuts
Cooked by Michelle Alcorn
– brazil nuts whole
– salt
– pepper
– fresh rosemary chopped
– smoked paprika
– maple sugar Briggs
Toss ingredients in the bowl
Spread on parchment paper in cookies sheet in 375 oven for 10 – 15 minutes
Mushroom 🍄 Leek soup Cooked by Michelle Alcorn (24th April 2022)
Cooked by Michelle Alcorn
– 3 cups sliced fresh Mushrooms
– 1/2 dried mushrooms of choice
– 1/4 cup Mushroom powder
– 2 cups cut leeks
– 1 cup sliced onions
– 2 cloves of minced garlic
– 4 springs fresh thyme
– 6 cups chicken broth
– Chives
– Salt & Pepper
– (Option to add bok choy or other leafy green in last 5 minutes)
Let’s create!
Mushroom powder
Take dehydrated mushrooms and place in spice grinder or smoothie maker. Pulse until medium fine powder. Note: mushrooms need to be dry.
In hot non-stick frying pan sauté mushrooms in olive oil, salt and pepper. Cook until golden brown.
In a soup pot, olive oil to coat bottom, heat to medium and add onions, thyme, salt & pepper and garlic. Sauté for 10 minutes and add leeks, mushroom powder and dehydrated mushrooms then sauté 10 more minutes. Add 6 cups of stalk and cooked mushrooms. Simmer for 5 minutes and serve with fresh chives.
Enjoy this earthy soup with some garlic bread 🍞
Serves 6
Poutine Gravy Makes 2 cups
Cooked by Michelle Alcorn
– 1 cup beef broth
– 1 cup chicken broth
– 1/2 teaspoon onion powder
– 1/2 teaspoon Worcestershire sauce
– cracked pepper
– salt to taste
– 1 tablespoon of corn starch to thicken
Remove warm liquid from pot (1/2 cup) in a small bowl and mix with cornstarch until smooth, then add into pot to simmer 10 minutes.
Gravy ready to pour over your
– fries
– cheese curds (true Canadian Poutine)
– top with fresh chives
Pumpkin Maple Bake
Cooked by Michelle Alcorn
– Adjust amounts to suit serving
Pumpkin cubed (cut into small pieces)
Squash cut same size as pumpkin
Onions cut into large pieces
Garlic cloves – cut in large pieces
Sweet peppers
Fresh Thyme (3 tablespoons)
Fresh cranberries 1/4 cup
Salt & Pepper
Drizzle maple syrup across the top
Bake in 400 degree oven for 35-40 minutes, when squash is soft.
Enjoy the flavors
Pumpkin tea maple puree
Cooked by Michelle Alcorn
– 4 cups cut Pumpkin
– 2 cups tea Pumpkin spice tea 🍵
– 1/2 teaspoon Cinnamon
– 1/4 cup maple syrup
– 1/4 teaspoon nutmeg
Simmer cut Pumpkin in steeped tea with all spices until Pumpkin fully cooked. Blend with hand mixer until silky smooth.
– makes a great filling for tarts or pies
– add 1/2 can coconut milk to turn it into pudding
Herb ‘n Joy Tea
Spread Pumpkin puree across 1/2 baked pizza crust leave even layer. Sprinkle with chopped walnuts. Bake 30 minutes in 375 degree pre-heated oven.
Let cool top with coconut whipped cream drizzle with dark maple syrup or honey 🍯
Pan Coconut Flour Cake
Cooked by Heidy Montilla
It is an easy recipe to make in a pan and without baking. In a few minutes you will have a low-carb cake that admits other ingredients such as adding grated carrot to the mixture and replacing the sugar with a healthy sweetener.
-3 Eggs
– 160 Grams of Greek Yogurt without sugar
– 60 Milliliters of Melted Butte
– 1 Teaspoon vanilla extract
– 1/2 Cup coconut flour
– 2 Teaspoons of baking powder
– 1/4 Cup powdered sugar or xylitol (or your favourite diet sugar)
– Toasted grated coconut to decorate (Optional) Butter to grease the pan
– 1/4 Cup grated carrot (Optional for another version)
First mix well the liquid ingredients, eggs, yogurt, butter and vanilla extract. And in another bowl, mix the coconut flour, baking powder and sugar well to add them to the liquid mixture and mix all the ingredients well until you get a consistent mixture. If you choose to add the grated carrot, this is the moment. Then in a saryen greased with butter and previously heated over low heat, place part of the mixture and cook covered over low heat for 10 or 15 minutes. Try inserting a wooden stick, it comes out clean, it’s time to turn and cook for 5 more minutes.
Note: If you want you can prepare it in the oven in a 7-inch pan and bake at 325 degrees f or 170 degrees c for 30 or 35 minutes.
Peanut Butter & Banana Oat cookies
– 4 cups oats
Roasted Chicken with Gravy
Cooked by Michelle Alcorn
Chicken
Fresh thyme
Fresh Rosemary – diced fine
Summer Savory dried
Salt & Pepper
Olive oil
Garlic powder
Onions – 3 medium (slice)
Carrots – 3 medium (cut into sticks)
Garlic cloves – 3
Celery stalks – 3 with leaves (leave whole in pan)
1 box of chicken stalk or water
2 German sausages
Season Chicken all over with olive oil then herbs and spices, let sit for 2 hours at room temperature before cooking. Baking time depends on size of chicken or turkey you choose. Bake at 380
Layer bottom of baking pan with carrots, onions, fresh garlic, celery (celery will be removed after baking, the rest of the ingredients help make up the gravy once cooked and will be blended together)
Place seasoned Chicken on top of bed of vegetables listed above. Ensure baking dish has high sides to keep all the liquid in.
Add 2 cups of chicken stalk to the bottom of the pan over the vegetables.
Place into preheated oven
Once chicken is cooked, remove from the pan. Keep the pan drippings, remove the celery stalks, add salt and pepper, move to a pot, add more liquid to desired amount of gravy. Simmer for 5 minutes hen blend. Should be a rich smooth consistency. It will be a little orange due to the carrots that create the thickness. NO flour or corn starch needed.
Season the gravy with your favorite other flavor
Enjoy, Maple chef Michelle
Roasted Butternut Squash Soup with Maple
Cooked by Michelle Alcorn
– 6 cups water or stalk
– 8 cups Squash (cut into small cubes)
– thyme (fresh preferred) 1/8 cup (6 spriggs)
– 4 large onions (cut up small)
– 1 bulb garlic – roasted
– 1/4 cup Maple SyrupOnions in pan with olive oil & thyme – cook down until carmelisedHeat oven 390
Bake squash and garlic on baking sheet with parchment paper
– salt & pepper with olive oil to roast 35 minutes or until soft and golden
– place baked Squash, roasted garlic into onions add the liquid, simmer for 10 minutes then blend/puree the soup
– finish with green onions and a drizzle of maple syrup
elle
Rosalind’s energy cookies
Cooked by Rosalind Miller
-250 ml sunflower seeds
-250 ml chia seeds
-250 ml hemp hearts
-250 ml sesame seeds
-250 ml rolled oats
-250 ml chocolate chips
-250 ml dried cranberries
-125 ml cocoa powder
-500 ml peanut butter
-150 ml honey or maple syrup
Method:
Put: everything except coconut in a large bowl
Mix: all ingredients together well with your hands.
You made need to add more honey to hold it together
Roll: ¼ cup scoops then use a fork press down add a nut or cranberry on top
Store: in an air tight container in fridge for up to a week or in the freezer for a couple of months.
Be creative with the recipe add your other dried fruit or just used your favourite combinations.
You can make them as small or as large as you wish.
Enjoy !!!
Roasted Red Pepper Soup
Cooked by Michelle Alcorn
– 4 large red peppers
– 2 large onions
– olive oil
– 1/4 cup lemon juice
– fresh thyme 4 sprigs (1/4 cup) or Basil use 1 cup
– 6 cups children broth
– 1 can or Jar of tomatoes
– salt & pepper
Preheat oven to 425
Cut peppers into quarters, put into large bowl, cut onions into quarters and add to peppers. Coat with olive oil, add salt, pepper, garlic powder.
Place a sheet of parchment paper on a baking sheet. Spread seasoned peppers & onions on baking sheet.
Bake 45 minutes (until nicely Roasted)
In a pot add stewed tomatoes, lemon juice, chicken broth and roasted veggies. Simmer 20 minutes then blend until smooth.
Enjoy!
Top with fresh green onions
Rosemary Lemonade
Cooked by Michelle Alcorn
Total time
Prep time: 10 min’s
Cooking: 10 mins
Chill time: 15 min’s
Serves 8 (1 cup portions)
Ingredients:
2 cups of water
2 fresh rosemary sprigs
½ cup sugar (I just used honey)
½ cup honey
1 ¼ cups of fresh lemon juice
6 cups of cold water
Ice cubes
Additional lemon slices and fresh rosemary for garnish.
Directions:
Enjoy !!!
– 1 large can stewed Tomatoes
– 2 cups roasted sweet peppers
– 1 cup chopped onions
– 1 cup Fresh Basil
– 3 cloves garlic chopped
Olive oil salt & Pepper
In a heated soup pot add olive oil, onions, garlic, salt & pepper. Cook until onions are soft. Add tomatoes, peppers & Basil. Simmer for 15 minutes then blend until smooth.
Cut into slices brush with olive oil and Roast peppers in 400 oven for 35 minutes until soft and charred. (Add to soup)
Optional to buy in a jar packed in oil.
Serve with croutons, bread, drizzle of oil or pesto with Parmesan cheese.
Great side dish.
Cheers – Michelle
Roasted squash seeds
Cooked by Michelle Alcorn
– use pumpkin too
– clean off seeds by hand
– place evenly across baking sheet on parchment paper
Mix in a bowl
– garlic powder
– salt
– cracked pepper
– smoked paprika
Spread mixture over seeds, stir up to coat all sides. Ensure seeds are not crowed on the pan. They roast better.
Oven at 375 for Approximately 30-40 minutes. Keep an eye for just crispy.
Enjoy all the parts of your veggies.
Ros’s Pasta Vongole with Clams and Mussels
Cooked by Rosalind Miller
If using fresh mussels wash in cold water with a brush and drain (discard any that are already opened)
-1.5 pounds of fresh clams or 10 ounces can baby clams, drained
-1 pound of fresh mussels or 14 ounces of mixed seafood such as shrimp, squid, mussels, thawed if frozen
-1cup (250ml) water
-2/3 cup(158ml) of white wine or cooking wine
-5tbsp (75ml) olive oil
-2 cloves of garlic, minced
-3 tbsp (45ml) chopped parsley
– salt and pepper to taste
– 2 tbsp (30ml) chopped tarragon
– 1lb (450g) spaghetti
Place fresh shelled seafood in a large saucepan add water and wine bring to boil. Cover and steam until shells open. discard any that do not open. remove clams/mussels from shells If large, chop them roughly.
-use a strainer to strain the cooking liquid. Place in a small saucepan and boil rapidly until reduced by about half. set aside.
-heat olive oil, in a large frying pan. Add garlic cook for 2-3 minutes (do not brown the garlic)
Add reduced liquid, parsley and tarragon. cook over low heat until pasta is cooked.
-drain spaghetti. Add to frying pan increase heat to medium and add seafood mixture. Cook 3-4 minutes with sauce to reheat seafood.
-season with salt and pepper
Enjoy !!!
Savoury Thyme Pancakes
Cooked by Michelle Alcorn
In a bowl to your favourite pancake mix: salt, pepper, fresh thyme, 1/4 cup of parmesan cheese finely grated and mix with a hand whisk.
ENJOY
Seafood Chowder – Atlantic Canada
Cooked by Michelle Alcorn
– 2 cups cooked Fundy lobster 🦞
– 2 cups cooked shrimp
– 3 cups raw scallops
– 2 cups chopped raw haddock
– 6 slices smoked bacon 🥓
– 1 cup chopped onion
– 1/2 cup chopped leeks
– 4 cups cubed potatoes, raw
– 1 cup diced carrots
– 2 cloves fresh garlic
– 1/2 cup chopped celery
– sea salt
– pepper
– 1/4 cup butter 🧈
– 3 cups milk
– 6 cups lobster stock
– corn starch to thicken
– 2 table spoons fresh thyme
In a large pot heated to medium heat, add bacon, cook, and remove, in the bacon drippings add onions, leeks, garlic, celery, thyme, salt & pepper and sauté about 10 minutes until soft. Add liquid and potatoes and carrots cook for 10 minutes then add butter and remaining ingredients. Simmer for 10 minutes until potatoes are cooked.
Please be careful not to overcook the seafood.
Serve and enjoy.
Garnish with parsley, green onion, or chives.
Spicy Breakfast pizza 🍕
Cooked by Michelle Alcorn
Build the layers starting with the base Sauce on a 12 inch pizza crust of your choice. My favourite is the cauliflower crust for this recipe. Enjoy with your favourite Breakfast toppings.
– cauliflower crust
– 4 eggs beaten and scrambled 1/2 cooked
– 1/2 cup chopped leeks fried in olive oil
– sausage with casings removed fully cooked
– 1/2 cup chopped fresh Basil
– smoked bacon 🥓 fried (cut into 1 inch pieces to spread evenly
– top with cheese (smoked cheddar)
Base Sauce (mix together)
– 2 tablespoons Scott’s Original Buffalo Sauce
– 1/2 cup ricotta cheese
– 3 tablespoons diced fresh chives
– salt & pepper
375 pre-heated oven for 15-18 minutes, crust cooked & cheese melted.
Sprinkle top with fresh cut tomatoes 🍅 and Basil ENJOY
Spicy Maple roasted pumpkin 🎃
Cooked by Michelle Alcorn
– use cubed cut Pumpkin or cut mini pumpkins in 1/2 (remove seeds and keep)
For the sauce:
– 1/2 cup Maple Syrup 🍁 Dark Sheep by Fundy Farms local harvest
– 2 tablespoons Scott’s Buffalo Sauce
– 1/4 teaspoon dehydrated lemon 🍋 Bouctouche Farmers Market
Drizzle on cut Pumpkin, or brush with pastry brush on mini pumpkins and squash equally delicious
Place on parchment paper
Bake at 380 degrees for 45 minutes (until fork tender)
Spicy pork bites
Cooked by Michelle Alcorn
– cubed lean pork (serves 4)
– 1/4 cup Buffalo hot sauce
– 1/4 cup maple syrup
– 1 teaspoon garlic powder
– 1 teaspoon paprika
– 1 teaspoon dried rosemary & thyme blend
– cracked pepper
– salt
Marinade overnight.
Sear and cook in a pan or barbecue.
Serve with vegetables & rice
Use on a skewer for kabobs
Enjoy.
Spicy pulled pork shoulder
Cooked by Michelle Alcorn
– 1 pork shoulder (adjust seasoning to amount of meat)
– 2 onions chopped fine
– 2 apples diced
– 3 tablespoons garlic powder
– 3 tablespoons onion powder
– 2 tablespoons smoked paprika
– 2 tablespoons dried chilies
– 1/4 cup fresh thyme (add rosemary too)
– 1/4 cup Worcestershire sauce
– 1/2 cup Buffalo Sauce (stir in at end)
– 1/2 cup tomato paste
– 1 cup apple cider
– salt & pepper
Sear pork shoulder in a large skillet. Place into slow Cooker on top of above ingredients. Ensure liquid covers
Spinach Egg Bites
Cooked by Michelle Alcorn
Ingredients
Instructions:
Enjoy :0)
Squash & Spicy Blueberry sauté
Cooked by Michelle Alcorn
– 4 cups sliced pattypan squash or zucchini
– 1 jalapeño (seeded & thinly sliced)
– 1/2 cup fresh blueberries
– 1/4 cup fresh basil, diced
– salt & pepper
– 2 tablespoons blueberry vinegar
.
Heat skillet, olive oil, add jalapeño, sauté 2 minutes. Add squash sliced thin, salt & pepper, sauté 5-10 minutes. Once the squash is browned, add blueberries, vinegar, basil and sauté 5 minutes and serve.
Enjoy as a side dish any meal of the day.
Stewed Herbed Pork
Cooked by Michelle Alcorn
In a slow cooker or crock pot please the following ingredients in, turn it on high for about 6 hours.
– 1 pork shoulder
– 2 cups diced onions
– salt & Pepper
– fresh garlic 3 cloves
– fresh thyme 4 sprigs
– rosemary chopped
– chicken stalk
– 1 cup white wine or apple juice
Use enough liquid to cover pork by half. It will cook down, then shred the meat in the liquid and mix together.
Great over rice or in a sandwich
Enjoy.
STIR-FRIED VIETNAMESE PASTA WITH SHAKING BEEF
Cooked by Jacqueline Huynh
INGREDIENTS:
• Pasta
• Beef
• Lettuce
• Tomatoes
• White and purple onions
• chopped garlic
• Spices
STEPS:
STEP 1
– Cut beef into dices (1.2 cm)
– Marinate the beef with:
• 1 tbsp of soy sauce
• 1 ½ tbsp of oyster sauce
• 1 tbsp of maple syrup
• 4 tbsp of olive oil
• 1 tbsp of sesame oil
• 1 tbsp of BBQ sauce (optional)
• A little of black pepper
• 2/3 tbsp of corn starch
Put aside for 15 minutes
STEP 2
– Boil the pasta for 10 minutes and drain
– Mix the boiled pasta with 2 tbsp of ketchup and 1 tbsp of soy sauce
– Heat 1 tbsp of olive oil
– Sauté chopped purple onions and garlic and add the pasta
– Stir fry the pasta for 1 minute
STEP 3
– Heat 2 tbsp of olive oil
– Add the beef and purple onions, garlic and white onions and stir fry quickly (1 ½ minutes)
– Place the sliced tomatoes, lettuce and pasta on the plate
– Place the beef on the pasta
– Sprinkle some black pepper and put some cilantro on top
– Serve hot with hot chili sauce
ENJOY!
Stuffed Peppers
Cooked by Michelle Alcorn
INGREDIENTS
• 3 bell peppers
• 1 carrot (50g) (cut into small pieces)
• 1 potato (100g) (cut into small pieces)
• 1 ½ pound of minced pork
• 2 eggs
• Some shredded cheese
• 1 onion (cut into small pieces)
• Spices
STEPS
Step 1
• Put pork into a bowl
• Add 2 eggs
• Add 5g of salt, 1 tbsp. of oyster sauce, 1 tbsp. of maple syrup, 1 tbsp. sesame oil, 1 tbsp. olive oil
• Mix them well
Step 2
• Put onions, carrots, potatoes into the pork and mix well
• Cut the peppers into half, take the seed out
• Stuff the mixture of meat into the peppers
Step 3
• Preheat the oven for 10 minutes
• Bake the peppers for 35 minutes on the heat of 400F (200C)
Step 4
• Take the peppers out of the oven
• Put some shredded cheese on top and bake for another 5 minutes
Serve hot
Stuffed Quinoa & Beef Peppers (6 servings)
Cooked by Michelle Alcorn
– 2 cups cooked Sweet potatoes, mashed
– 1 cup nut butter
– 1/2 cup cocoa powder
– 1/4 cup maple syrup
Optional ingredients
– add nuts or chocolate chips
– add 1/2 coconut flakes
Mix well. Place in greased baking pan. Cook at 350 for 60 minutes.
Sweet Potato Brownies
Cooked by Michelle Alcorn
Ingredients
Sweet Potato Cake
Cooked by Michelle Alcorn
Ingredients
Sweet potatoes (500 gr)
Wheat flour (65 gr)
Butter (melted – 50 gr)
Maple sugar (50 gr)
Coconut milk (150 gr)
Condensed sweetened milk (2 tb. Sp- optional)
Unsweetened milk (optional)
A pinch of salt
Some vanilla
Cut sweet potatoes into thin slices and steam until soft
Mash sweet potatoes when they are hot
Add flour, coconut milk, butter, sugar, condensed milk, salt, vanilla and some milk if the dough is thick
Spread some cooking oil onto the pan, put the foil on it and then the cooking paper, pour the dough on it and bake on the stove with the low heat for 30 min. then turn it over and bake for another 10 mins.
Cool it down before serving
Better if you chill it for a few hours
Smoked Meat Salad (Week 91 – beef)
Cooked by Michelle Alcorn
Mustard dressing
Whisk together and enjoy
Salad
Choose your favourite ingredients on hand. Could include:
Top with pan-fried smoked meat and the dressing.
– 2 cups Sweet potatoes cut into cubes
– 1 cup onions chopped
– 1 cup walnuts
– 3 table spoons Olive 🫒 oil
– 3 sprigs of fresh thyme (3 tablespoons)
– 1/4 cup maple syrup (last ingredient)
– optional add 1/4 teaspoon of nutmeg
– salt & pepper
Mix all ingredients in a bowl except maple syrup (save this), place in 8×8 baking pan.
Bake in 375 oven for 40 minutes. 20 minutes into baking drizzle maple syrup across the top. Finish baking until potatoes cooked through.
Serve & Enjoy the savory & Sweet dish.
Cheers – Michelle
– 4 small squash cut in half, seeds removed
Stuffing:
– 2 cups ground meat
– 1/4 cup diced onions
– 2 cloves of garlic
– 2 tablespoons Italian seasoning
– 1 egg
– 1/4 cup cranberries (optional) use fresh
– 1/2 cup cooked rice
Mix stuffing in a bowl. Add to each squash. Top with grated cheese of your choice.
Bake in 380 oven for 45 minutes.
Enjoy a beautiful side dish with a great soup or salad. Enjoy
Cheers – Michelle
The BEST Reusable Beeswax Wrap Recipe
Cooked by Michelle Alcorn
Makes (2 to 3) 12 x 12 inch cloths.
Ingredients
100% cotton fabric, organic if possible
0.35 oz. sustainably sourced pine resin
1.25 oz. beeswax pastilles or grated beeswax
1 Tbsp. organic jojoba oil
Large popsicle stick or other compostable stirrer
Parchment paper
Dedicated paintbrush
Directions
Wash and dry fabric.
Cut fabric into desired shapes and sizes.
Place pine resin, beeswax, and jojoba oil in a double boiler or glass measuring cup and set in a saucepan.
Add water to saucepan until the mixture inside the double boiler or measuring cup is below the waterline. Turn burn to medium-high heat.
Preheat oven to 300° F.
Allow ingredients to melt and meld together for about 20 to 25 minutes.
Cover a large cookie sheet with a sheet of parchment paper larger than your biggest piece of fabric.
Spread a fabric piece (or pieces, depending on size) flat on parchment paper.
Brush mixture lightly onto fabric. It might solidify, which is fine, as you’ll be able to redistribute later. It’s easy to oversaturate, so remember that it’s easier to add more than to take the excess away.
Put the cookie sheet in the oven for 2 minutes, or until fabric looks wet.
Remove from the oven and look for any dry spots. Brush mixture over these uncovered areas, applying more coating as needed. If you notice unevenness after adding more, you can place it back in the oven for a few minutes to smooth.
Place the next wrap(s) you are going to make on top of the finished fabric to soak up any excess coating mixture. Work quickly, as you don’t want the wax to begin to solidify.
Once you’ve pressed any excess onto the new cloth, peel apart and hang your completed wrap(s) to dry. Drying only takes a few minutes.
Repeat steps with additional pieces of fabric until you are out of coating mixture.
Thanksgiving Turkey pizza 🍕
Cooked by Michelle Alcorn
Yes, it is Turkey dinner in pizza form!
12 inch pizza crust – zucchini crust
1 cup Turkey gravy
1 cup potato & bread dressing
1 cup roasted squash
1 cup cooked carrots 🥕
1 cup onions diced
1 cup Brussel sprouts cooked
1 cup chopped cooked bacon 🥓
1/2 cup cranberry Sauce
1/4 summer savory
2 cups cooked turkey chopped
1/2 cup Parmesan cheese
Pizza crust layered with 1/2 the gravy across the bottom, sprinkle summer savory, then potato bread stuffing layer, roasted squash, all other ingredients evenly spread, finish with balance of gravy then grated Parmesan bake 375 for 45 minutes. Serve with cranberry sauce as a drizzle when served to those that love cranberry. Enjoy all your favourite bites on pizza 🍕.
Traditional Chicken Salad Mix
Cooked by Michelle Alcorn
2 c chicken
½ c mayonnaise
1 stalk of celery
1 green onion chopped
1tsp Dijon mustard
1tsp fresh herbs (dill, or any of your choice)
Dash pepper, salt, onion powder, garlic powder, paprika, any dried spice like turmeric
Put on bun, roll in lettuce wraps, rice warps, you get to choose.
Easy and delicious. :0)
Turkey & Gravy
Cooked by Michelle Alcorn
– select size bird you will cook
– herb rub under the skin and on top
Herb rub – (Thyme, Risemary, summer savory, olive oil)
– salt & pepper
– stuff full onion inside the turkey
(Let herb rub sit overnight)
– bottom of baking pan
– 3 large carrots cut in half
– 2 opinions cut up
– 5 stalks of celery
– 5 gloves of fresh garlic
– 3 cups of water
Place turkey on top of vegetables and bake to proper cook time for the turkey size.
To make gravy
– from pan left drippings, remove all celery and discard
– place the rest of ingredients in a pot, at more liquid as desired
– blend the mixture until smooth
Turkey Soup – Homemade
Cooked by Michelle Alcorn
– 2 cups cooked chicken (maple marinade) or regular roasted
– 2 tablespoons mayonnaise
– 1 tablespoon olive oil
– fresh apple diced (Michelle Tip 🍎)
– fresh chives
– diced almonds
– fresh celery (1 stalk)
– salt & pepper
– 12 cups broth or stalk
– diced cooked chicken
– diced carrots 🥕
– diced celery
– diced onions
– 1 cup brown long grain rice OR diced potatoes
– bay leaves ×3
– fresh thyme 3-4 springs
– dried summer savory (if available)
– salt & pepper
– 1/2 cup left over gravy (Michelle Tip)
Broth/Stalk recipe
– boil bones from original roasted Turkey 3 hours in 2 litres of water – let it reduce to desired amount
– in water add onions halved, celery stalks with leaves, garlic cloves, 3-4 Bay leaves, salt & pepper
Enjoy this comfort food. Great eaten as a meal with fresh buns or biscuits.
Enjoy the freshness of herbs 🌿
Veggie noodles with fried tofu
Cooked by Jacqueline Huynh
INGREDIENTS
– Carrots (100g)
– Mushrooms (100g)
– Sugar snap peas (100g)
– Chinese cabbage (100g)
– Cilantro
– Fresh onions
– Fried tofu (250g)
– Ramen noodles
STEPS
– Cut tofu into slices (1cm thick) and deep fry and then cut them into smaller slices
– Slice mushrooms
– Cut carrots into thin sticks
– Cut sugar snap peas in half
– Cut Chinese cabbage into short chunks (5cm)
– Cut green onions and cilantro into short chunks
– Boil rice ramen noodles until tender
– Put them into cold water and drain them
Making the sauté sauce:
– Teriyaki (stir-fry sauce) (2 tbsp)
– Soy sauce (2-3 tbsp)
– Oyster sauce (2 tbsp)
– Dark maple syrup (1 tbsp)
Cook the noodles:
– Heat the oil and sauté the onions
– Stir fry the carrot for about ½ min. on the high heat
– Add the mushroom and stir fry for another ½ min.
– Add the peas and stir fry for about ½ min. and then add the cabbage
– Add the sauce and stir and then add the tofu
– Add the noodle and put all the sauce into the pan
– Stir well and adjust the noodle to your taste
– Finally, add the green onions and cilantro
Vietnamese Chicken Soup
Cooked by Jacqueline Huynh
INGREDIENTS
-Chicken breast
-Corncob/Kernels
-carrots
-mushrooms
-spices: fish sauce, maple syrup (sugar) black pepper, cilantro
STEPS
STEP 1
Cut the kernels off and boil the core of corncob with the chicken breast
Shred the chicken into thin slices
Cut carrots into small pieces
Cut mushrooms into thin slices
STEP 2
Heat olive oil
Sauté chopped purple onions
Stir fry the flowing ingredients: mushrooms, chicken, carrots and corn kernels
Add 1 tbsp. of fish sauce and 1 tbsp. maple syrup
Stir fry for about 3 minutes
STEP 3
Pour everything into a pot
Add the chicken broth and cook until it boils
Mix 4 tbsp. of tapioca starch with 3 tbsp. water
Add it into the soup, and stir constantly
Add the egg white of 1 egg into the soup
STEP 4
Ladle the soup into a bowl
Add a little sesame oil to flavor the soup
Sprinkle some black pepper and chopped cilantro on top
Serve hot
Vietnamese Black Bean Gruel
Cooked by Michelle Alcorn
INGREDIENTS
• 250g of black beans
• 240g of maple sugar (palm sugar/ brown sugar)
• 1 can of coconut milk
• 20g of tapioca starch
• ¼ tsp. of salt
• 20g of icing sugar
• A little of sliced ginger (optional)
STEPS
STEP 1
• Soak the beans in water for 4 hours
• Wash and drain the beans
• Put the beans into the instant pot and add 1 liter of water
• Choose the mode “beans” and cook for 20 minutes
STEP 2
• Keep the beans in the pot for another 15 minutes before drain them
• (Keep the broth for later use)
• Put the beans back to the pot and add 240 g of sugar
• Mix the sugar with the beans
• Choose the mode “sauté” and cook for 10 minutes
STEP 3
• After 10 minutes, add the broth into the beans and cook for another 5 minutes
MAKING THE COCONUT CREAM
• Cook coconut milk with 20g of icing sugar and a little salt until it boils
• Mix 10 ml of water into 20g of tapioca starch / corn starch
• Add it into the liquid and cook until it boils
FINALLY,
• Ladle the gruel into a bowl
• Place coconut cream on top and sprinkle some roasted peanuts (optional)
Warm Honey Mustard glaze – Baked Chicken (serves 4)
Cooked by Michelle Alcorn
– 1/4 cup honey
– 2 tablespoons Mustard
– onion powder
– 1/4 cup orange juice or apple
– fresh thyme 2 tablespoons
Mix all ingredients in a pot on low heat. Simmer for 5 minutes
.
Pour over your favourite fried or roasted chicken
Wild Mushroom Ramen
Cooked by Jacqueline Huynh
– 4 types of mushrooms (fresh)
– dehydrated mushrooms
– rice ramen noodles
– 1/4 cup chicken stock (or use the water from your soaking of dried mushrooms)
– 1/2 chopped onion
– 4 green onions
– 2 cloves fresh garlic
– Spinach
– 1/4 fresh thyme (Must be fresh)
Rehydrating Mushrooms
– soak in water 1 cup for 1 hour
– remove mushrooms squeeze extra water off
– keep the water (for your sauce)
Mushrooms ground in a spice grinder to use as a sauce thickener and flavour
– 1/4 cup or less
Cook each Mushroom fresh & rehydrated in some olive oil separately and set aside. Cook them golden brown.
Do not cook all mushrooms in one pan you will blend too much flavour
Cook spinach and set aside. Stir in at the end.
Cook ramen and set aside
Add oil, chopped onions to a large pan. Sautee until cooked, add fresh thyme, garlic, add chicken stalk or Mushroom liquid, 1/4 cup ground mushroom dust. Stir into a sauce. Add cooked ramen noodles, stir in cooked mushrooms at the end. Top with Parmesan cheese and fresh chives.
– add almond milk for creaminess
It’s a labour of love but worth every bite!
Use as many or few mushrooms you’d like.
Week 119 Morocco inspired chicken wings by Michelle Alcorn
Please enjoy this recipe with family and friends as I did in Morocco recently. Cooking these recipes brings me back and takes us on a food journey.
Ingredients for the Marinade:
Place chicken wings in this overnight. Or use chicken pieces.
1 small red chilli pepper diced
¼ teaspoon salt
¼ teaspoon fresh cracked pepper
1/2 teaspoon turmeric
¼ teaspoon ground cumin
2 tablespoons of tomato paste
2 teaspoons lime juice
2 teaspoons Balsamic vinegar
2 cloves garlic diced
For the sauce:
Placed the cooked chicken wings or pieces into the sauce once sauce well mixed.
1 roasted red pepper
1/4 cup tomato paste
1/4 cup lime juice
1 tablespoon olive oil
½ cup onions, chopped
½ cup shallots, chopped
½ cup raisins
1 cup seedless grapes
Add hot seasoning if you’d like heat
INSTRUCTIONS
Combine all the ingredients for the marinade in a large zip-top plastic bag. Add the chicken, zip the bag close and put it in the fridge to marinate overnight.
> cook chicken bake until crispy outside
> wings cook 6 minutes in airfryer at 390
Preheat your oven or air fryer Cook your marinated chicken. Crispy skin.
Place a large pot (or braiser) over medium heat. Heat the olive oil then add onions, grapes, garlic and shallots.
Cook for 5 – 7 minutes, stirring frequently.
Add the raisins, lime juice, roasted red pepper and tomato paste then stir well. Add cooked chicken and either Bake for 20 minutes or simmer in large pot for 15 minutes.
Serve with cooked quinoa and salad.
Enjoy! Great meal or snack
Explore food
Zucchini tomato bake
Cooked by Michelle Alcornn (24th April 2022)
– 4 Zucchini sliced in thin flat slices (like a lasagne noodle, keep thickness even)
– 3 cups diced tomatoes
– 1 cup fresh Basil leaves 🍃
– 1 tablespoon dried Oregano
– 3 Cloves diced garlic
– 1/4 cup balsamic vinegar
– salt & pepper
– option add cheese
Mix diced tomatoes, dried Oregano, fresh diced garlic, balsamic vinegar, salt and pepper in a bowl.
Pour 1/2 cup diced tomato mixture across bottom on the pan, layer Zucchini noodles.
Add layer of tomato mixture, layer of fresh basil, layer of zucchini noodles and top with remaining sauce. Top with grated cheese.
Bake at 375 for 45 minutes.
Serves 6
Use lasagne baking pan type
Enjoy as a main or side.
Zucchini Lasagna
Cooked by Michelle Alcorn
This is the perfect recipe to use your garden-fresh veggies and herbs from the summer, or to create a comforting winter time meal.
Ingredients
2 zucchinis cut into strips
2 large onions (cut, chop and cook down with fresh herbs of your choice)
8 large thin slices of Prosciutto – 2 layers
1/2 cup Bread crumbs (can use gluten free)
1/2 cup grated Parmesan cheese (or none)
1/2 cup stock to use with onions
Thyme – 7-10 sprigs 1/4 cup chopped
Or Rosemary
.
Simmer onions
Layer like a lasagna
Zucchini – meat – onions – zucchini- meat – onions – top with bread crumbs & cheese.
Bake at 375 for 35-40 minutes (Bake less if you like zucchini less cooked)
