Thanksgiving Canadian Dinner

Thanksgiving Dinner

Pasta sanza vino e come il cuore sanza amore

Pasta without wine is like a heart without love

Soothing Yam soup

Marinated Roast Turkey with Gravy

Herded Mashed Potatoes

Chocolate Pumpkin Chiffon Pudding

Soothing Yam soup (serves 8 )

Ingretients

2 kg Yams

1 liter of water to boil sweet potatoes

50 ml grape seed oil

15 ml fresh ginger finely chopped

5 ml cumin

15 ml fenugreek seeds

15 ml loosely packed fresh fenugreek leaves

5 ml fennels seeds

pinch f salt and fresh ground pepper

Method

1. Put the yams in a medium sized saucepan and cover with the water. Bring to a boil over medium-high heat and cook until tender, about 12 to 15 minutes. Transfer potatoes to a blender, adding just enough water to help it blend smoothly. Blend until there are no lumps and the soup is creamy and smooth.

2. Pour grape seed oil into a small skillet and place over medium-high heat. Add ginger and cook for one minute and then add fenugreek seeds, cumin seeds, fennel seeds, fenugreek leaves, salt and pepper and cook spices for about 30 seconds. Add the yam soup and mix until the spices are evenly distributed. Serve hot

Honey Roast Turkey with Gravy

Brining Solution

500 ml salt

500 ml honey

8 liters o water

5 kg turkey, fresh or thawed

For the Roast Turkey

2 whole carrots

2 stalks of celery

2 onions, skin on, cut in half

1 bulb of garlic, peeled

Salt

Fresh ground pepper

For the Gravy

500 ml of red wine

50 ml of cornstarch

50 ml of water

Method

For the Brining Solution:

1Stir salt, honey and water together until salt has dissolved.

2.Place brining solution into a picnic cooler or container large enough to hold the turkey and brine. If using a cooler you’ll need 3 or 4 freezer packs to keep it cool.

3.Put turkey into the brine and either cover it with the freezer packs and close lid, or place container into a refrigerator. Leave to brine overnight.

For the Roast Turkey:

1. Preheat oven to 225 C.degrees.

2. Take turkey out of brine, rinse and pat dry with a towel. Tie legs together with butcher’s twine.

3. Assemble carrots, celery, onion and garlic into a roasting pan to form a rack for the turkey to rest on. Place turkey onto the vegetable rack and then place in oven. Roast for 15 minutes at 225 C degrees, and then turn oven down to 190 C. degrees without opening the door. Roast for 20 minutes 500 gr ,

4. When finished, take out of oven and place on a platter to rest for at least 20 minutes. Cover with foil to keep warm.

For the Gravy:

1. Take vegetable rack out of roasting pan and discard. Skim off any fat and reserve the turkey juices in a glass-measuring cup.

2. Heat the pan over medium-high heat and then pour in wine to deglaze, scraping up any brown bits from the bottom of the pan.

3.Mix the cornstarch with the water and stir until it is smooth.

4.Pour turkey juices back into the pan and bring to a simmer. Add cornstarch mixture whilestirring and continue to stir until thickened

Herded Mashed Potatoes ( serves 8)

12 large potatoes peeled and cut into medium chunks

pinch of salt

350 ml heavy cream or milk

15 ml of each fresh sage ,rosemary and thyme

100 ml butter cut into piesces30 ml fresh cut parsley

Fresh ground pepper to taste

1.Put potato chunks in a large saucepan over high heat and cover with cold water. Add salt and bring to a boil. Lower heat and simmer until potatoes are tender, about 20 minutes.

2.In a small saucepan over medium heat, combine cream and all the herbs except parsley and bring to a simmer. Turn off heat and cover, allowing herbs to infuse for 15 minutes.
3. Drain potatoes well and pass through a food mill (or use a masher). Add butter and gradually stir in cream until potatoes have the desired consistency (you may not use all the cream)
4.Stir in parsley, season with additional salt and pepper, and serve immediately.

Chocolate Pumpkin Chiffon Pudding

Serves 6

150 gr pumpkin puree

150 gr coconut milk

2 eggs

150 gr coconut sugar

250 gr chocolate chunks or chips melted

2 ml salt

1 ml vanilla

250 ml whipped cream

1. In a blender combine pumpkin, coconut milk, and eggs

2. Pulse in coconut sugar, melted chocolate, salt,

3. Transfer into serving glass and place in fridge for 2 hours to set

4. Serve with whipping cream

September Menu

Students are back to school life is back to normal and summer is almost over try this in between season meal

Savory Beets Soup

Pork Tenderloin with Apple Cider Reduction

Spicy Sweet Potato Wedges

Rye Bread

Pumpkin Orange Cake

Savory Beet Soup

Ingredients ( Serves 8 )

5 ml olive oil

250 ml chopped onions

1 Liter of chicken stock or Vegetable stock

500 ml water

5 ml salt

3 ml fresh ground pepper

3 medium beets peeled and halved

1 medium potato peeled and halved

1 bay leaf

5 lemon juice

sour cream

Method

1.Heat the oil in a Dutch oven over medium-high heat.

2. Add onion; saute 3 minutes or until tender. Add broth and

water,salt,pepper,beets,potato and bay leaf .

3. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes or until beets and potato are tender. Discard bay leaf.

4.Place one-third broth mixture in blender or food processor; process until smooth. Place puréed mixture in a large bowl. Repeat procedure twice with remaining broth mixture. Return pureed mixture to pan. Warm soup over low heat for 5 minutes or until thoroughly heated. Remove from heat, and stir in lemon juice.

Combine 150 ml soup and the sour cream, stirring with a whisk. Divide soup evenly among each of 8 bowls. Top each serving with 15 ml sour cream mixture; swirl sour cream mixture using the tip of a knife.

Pork Tenderloin with Apple Cider Reduction

Ingredients serve 4

1 kg. Pork tenderloins cut ½ crosswise

Vegetable oil

Salt and fresh black pepper

350 ml apple cider

125 ml cider vinegar

75 ml maple syrup

Method

1.Heat oven to 250 C. and arrange rack in the upper third.

2.Pat pork tenderloins dry with paper towels, brush with oil, and season well with salt and freshly ground black pepper.

3.Heat a large frying pan over medium-high heat. Add 2 pieces of pork tenderloin and cook until brown on all sides, turning occasionally, about 4 minutes. Set pork aside on a baking sheet and repeat with remaining pieces.

4.Place pork in oven and cook until pinkish about 15 minutes. Meanwhile, place pan over high heat, add cider and vinegar and stir, scraping up any browned bits. Cook until mixture is reduced by 2/3, about 8 minutes. Reduce heat to medium, stir in maple syrup and remove from heat until pork is cooked.
5.When pork is ready, remove to a cutting board to rest about 5 minutes. Warm sauce over medium-high heat, add pork and any accumulated juices and spoon sauce over meat to completely coat. When pork is warm, return pork to cutting board and slice thinly. Serve with pan sauce spooned over. Could served over a bed of noodles or rice.

Spicy Sweet Potato Wedges

Ingredients and Method (serve 4 )

Toss 1 kg sweet potatoes cut into wedges with 50 ml olive oil,25 ml brown sugar and 20 ml salt ,3 ml cumin ,3 ml chili powder and a pinch of cayenne. Roast cut-side down on a baking sheet in a 210 C oven until crisp bout 30 minutes turning once.

Rye bread

10 gr dry east

15 ml sugar

50 ml melted butter

1 egg

250 ml warm milk

10 ml salt

250 ml rye flour

600 ml all purpose flour

15 ml caraway seeds

5 ml oil

1 large egg

Method

1.Combine yeast ,sugar, melted butter.egg and milk in the bowl of electric mixer with dough hook.

2.Beat at low speed for about 1 minute .Add the salt,rye flour,all purpose flour and caraway seeds.

3.Beat at low speed until all of the flour is incorporated about 1 minute

4 Then beat at medium speed until the mixture forms a ball, leaves the side of the bowl and climb up the dough hook.

5.Remove the dough from the bowl using your hands form dough into balls lightly oil a bowl

and turn it to a oil all sides.

6, Cover with plastic wrap and set aside in a warm, preheat oven 190 C

7.Gently knead the dough several times ,cover with plastic wrap and set aside in a warm place

8. Untill bouble is size about an hour o so brush with egg wash and cook foe about 45 minutes ,when cooked remove form oven and place on a rack to cool.

Fall Dessert

Pumpkin ,Orange Cake

125 mLbutter, softened

250 mLsugar

10 mL finely gratedorange zest

2eggs

14 oz/400 gcooked pumpkin

(500 mLall-purpose flour

10 mLbaking powder

5 mLbaking soda

5 mLground cinnamon

2 mLground nutmeg

pinch salt

160 mL18 % cream

Orange Syrup:

125 mL sugar

125 ml orange juice

35 % cream, to serve

Pumpkin Cake

Butter a 23 cm springform pan. Line base and side with parchment paper. Preheat oven to 180 °C.

Beat butter, sugar and zest in a medium bowl with an electric mixer until light and creamy. Add eggs, one at a time, beating well after each addition. Add the pumpkin. Stir until combined (mixture may look curdled)

.

Add remaining ingredients and stir until combined. Spoon mixture into prepared pan. Bake in preheated oven for 50 to 60 minutes or until done when tested with a toothpick or cake tester.

Orange syrup

Heat and stir both ingredients in a medium saucepan over medium heat until sugar is dissolved. Simmer, uncovered, for about 3 minutes or until thickened slightly. Pour over hot cake; let stand until cool. Serve with whipped cream.

Labour Day Snacks

Otto Say’s

Pasta sanza vino e come il cuore sanza amore

Pasta without wine is like a heart without love

Labour Day Snacks

Crispy Baked Chicken Wings

Slow-Cooker Pulled Pork

Baked ( maple ) Beans

Butter Maple Tart

Butter Crust

Crispy Baked Chicken Wings

Makes about 60

ingredients

Buffalo sauce:

15 ml unsalted butter, melted

3 ml cayenne pepper

3 ml freshly ground black pepper

2ml salt

75 ml hot pepper sauce (such as Frank's)

Ginger-soy glaze:

75 ml honey

30 ml soy sauce

3 large garlic cloves, crushed

1 piece of ginger, peeled, sliced

Wings:

2.5 kg chicken wings, tips removed, drumettes and flats separated

30 ml vegetable oil

15 ml salt

3 ml freshly ground black pepper

Method

For buffalo sauce:

Mix first 4 ingredients in a medium bowl; let stand for 5 minutes. Whisk in hot sauce; keep warm

For ginger-soy glaze:

Bring all ingredients and 75 ml water to a boil in a small saucepan, stirring to dissolve honey. Reduce heat to low; simmer, stirring occasionally, until reduced to ½ 7–8 minutes. Strain into a medium bowl. Let sit for 15 minutes to thicken slightly.

For wings:

Preheat oven to 200 C. Set a wire rack inside each of 2 large rimmed baking sheets. Place all ingredients in a large bowl; toss to coat. Divide wings between prepared racks and spread out in a single layer.

Bake wings until cooked through and skin is crispy, 45–50 minutes.

Line another rimmed baking sheet with foil; top with a wire rack. Add half of wings to ginger-soy glaze and toss to evenly coat. Place wings in a single layer on prepared rack and bake until glaze is glossy and lightly caramelized, 8–10 minutes.

Toss remaining half of wings in Buffalo sauce. Serve immediately (no need to bake).

Slow-Cooker Pulled Pork

Ingredients

1 ½ kg boneless pork shoulder,

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1 onion, chopped

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125ml water

500 ml homemade barbecue sauce

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30 ml mustard

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30 ml honey

15 ml soy sauce

Salt and pepper

MethodClick to see savings

MethodM

Trim pork of any excess fat. Scatter onion over bottom of slow cooker and place pork on top. Add water, cover and cook on low until very tender, about 8 hours. Remove meat and let cool.

When cool enough to handle, pull meat into thin shreds, removing all fat and gristle. Skim excess fat from liquid in slow cooker.

Return pulled pork to slow cooker and stir in barbecue sauce, mustard, honey and soy sauce. Season with salt and pepper. Cook for 1 hour longer on low. If desired, serve with hamburger buns or paninni and sides of pinto beans, corn, tomatoes and coleslaw.

Baked ( maple ) Beans ( serves 4)

30 ml olive oil

1 small onion, finely chopped

1 garlic clove, minced

Coarse salt and ground pepper

2 cans (medium ) white beans, such as cannellini or navy, drained and rinsed

50 ml molasses

50 ml maple syrup

125 ml ketchup

5 ml mustard powder

1.In a medium saucepan, heat oil over medium. Add onion and garlic; season with salt and pepper. Cook until softened, 3 to 4 minutes. Add beans and 125 ml water simmer until beans have softened, 5 to 7 minutes.

2.If beans are not soft after 7 minutes, add more water and continue to cook.

3.Add molasses, syrup ,ketchup, mustard powder, and another 125 ml water. Simmer until sauce has thickened, 8 to 10 minutes; season with salt and pepper.

4.Serve immediately, or cover and refrigerate up to 1 day; reheat over low.

Butter Maple Tart filling 24 depends on the size of tarts

215 ml. Butter

1 kg brown sugar

100 ml maple syrup

12 eggs

20 ml vanilla

10 ml vinegar

pinch salt

Mix at low speed for about 10 to 15 minutes rest for about 15 minutes and pour into unbaked tarts shells cook for about ½ to ¾ hr

Butter Crust 24 tarts Shells

Ingredients

800 m all-purpose flour

2 m salt

120 ml cold butter, cubed

120 ml) lard or butter, cubed

1 egg yolk

5 mLvinegar

Ice water

1. Mix same as you would pie crust

2. Flour, butter and lard when it looks like nuggets blend in the cold water

3. Rest for at least 20 minutes before using

Twist of the Oriental

Otto Say’s

Pasta sanza vino e come il cuore sanza amore

Pasta without wine is like a heart without love

Twist of the Oriental

Cashew, Shrimp & Pea Salad

Seafood and Tofu stew

Oriental boiled noodle for the stew

Asian Spicy Garlic Croutons

Tropical Bananas Delight

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Cashew, Shrimp & Pea Salad ( 6)

Dill Dressing

100ml Mayonnaise

100 ml sour cram

50 ml lime juice

50 ml grape-seed oil

10 ml dill weed or minced fresh dill

Salad

500 gr cashews

1.5 kg cooked fresh and drained peas or frozen

400 gr green onions sliced inducing green tops

300 gr celery cut diagonally

500 gr cooked shrimps good size 25 to 30 or smaller

salt and freshly ground pepper

iceberg lettuce as need for liner

Method

1.Combine the dressing ingredients and mix well.

2.Set aside 50 ml of the cashews. Combine remaining nuts, peas, onions, celery, and shrimp.

3.Gently mix in dressing. Season with salt and pepper to taste.

4.Line a serving platter or bowl with lettuce.

5.Spoon salad into center; garnish with reserved cashews and, if desired, dill.

6.The spicy croutons may also be used as a garnish

Seafood and Tofu stew ( 6 )

30 ml butter, divided

2 jumbo sea scallops, patted dry

Sea salt and freshly ground pepper

60 ml shallot, peeled and sliced

125 ml onion, peeled and sliced

30 ml ginger, peeled and chopped

2 cloves garlic, peeled and sliced

1 L milk

4 sprigs of fresh thyme

1 block of firm tofu, (2.5 cm) thick squares

250 g fresh mussels, rinsed

3 spears of asparagus, discard (2.5 cm) off the end, cut into lengths

00 g shelled shrimp

5 ml fish Stock

60 ml Chinese yellow chives, chopped

Method

1.In a skillet, heat half the butter over medium-high heat. Add scallops and sear for 1 minute. Turn scallops, sprinkle with salt and pepper and sear for another minute.

2.Transfer to a plate. Let cool and cut into 0.25 cm thick slices.

3.Heat remaining butter and add shallot, onion, ginger and garlic to the skillet. Stir for 2 minutes.

Transfer contents into a medium saucepan placed on high heat.

4.Add milk and thyme and bring to a boil. Reduce to low heat and cook, semi-covered, for 10 minutes.

5.Add tofu and cook for 5 minutes, uncovered. Add mussels to the saucepan.

6.When mussels have all opened, add scallops, asparagus, shrimp and fish sauce. Bring to a boil on high heat.

7.Maybe be served with croutons as follows

Oriental boiled noodle for the stew

350 gr Oriental dry noodles

50 ml oil

salt and pepper to taste

Method

1.Boil plenty of water , add the oil and salt.
2.Once the water has been boiled, add the noodles, mix well and cook on a medium flame for 10 to 12 minutes or till they are cooked, while stirring occasionally.
3.Remove from the fire and drain out all the water.
4.Pour some cold water on the noodles to arrest further cooking.

5.Let all the water drain out and ensure that the noodles do not contain any moisture. This will prevent the noodles from sticking together. Use as a base for any stew

Asian Spicy Garlic Croutons

INGREDIENTS

60 ml olive oil, divided

3 smashed garlic cloves

Pinch of red-pepper flakes

11/2 cm square bread cubes from a rustic loaf

Pinch of salt

100 ml chopped fresh parsley

15 ml chopped fresh rosemary

15 ml chopped fresh thyme leaves

5 ml curry

10 ml five spices

Method

1.Heat 45 ml oil with garlic and red-pepper flakes in a skillet over medium-high heat. Add bread cubes and salt. Cook, stirring, until crisp and golden, about 5 minutes. Drizzle with 15 ml of oil and sprinkle with parsley, rosemary,curry ,five spice and thyme. Continue to cook, stirring constantly, 30 seconds.

2 excellent with the above recipe Seafood and Tofu Stew

Tropical Bananas Delight (6)

6 medium firm bananas, sliced

25 ml lime juice

100 gr salted peanuts

50 gr honey

50 gr flaked coconut

15 gr grated lime peel

Method

1.In a bowl, toss bananas with lime juice. Add peanuts and honey; mix well.

2.Spoon into individual dishes. Sprinkle with coconut and lime peel. Serve immediately.

Enjoy a summer Vegetarian Barbecue

Otto Say’s

Pasta sanza vino e come il cuore sanza amore

Pasta without wine is like a heart without love

Vegetarian Barbecue

Stuffed Portobello Mushroom caps,

Cheesy Vegetables Burgers

Barbecue baked sweet potatoes

Grilled Banana Boats

Stuffed Portobello Mushroom caps,( 8 halves )

1 red pepper

salt and pepper to taste

125 ml seasome oil

4 potobelle mushroom caps, cleaned

4 slices red onions

2 kaiser buns split

75 ml mayonnaise

1 roasted garlic, mashed into a paste

4 medium slices buffalo mozzarella

4 slices tomato

Fresh Basil

Method

1. Pr-heat an outdoor grill at medium heat and lightly oil the grate.

2. Place the red pepper onto the per-heated grill and grill until the skin is completely charred on all sides12- 15 minutes.

3.Place the pepper into a paper bag,seal the bag, and let the pepper cool.

4.When cooled, remove the skin, and slice the pepper into quarters ,and remove the seeds. Thinly slice the pepper and set aside.

5. Mix salt and pepper into oil in , small bowl. Brush the smooth side of the mushroom with the sesame oil and grill oiled side down ,grill until the mushroom show grill marks , about 2 to 3 minutes

6. Brush the grilled side of the mushroom with more seasane oil ,flip the mushroom and grill until the mushroom are soft and juicy, about 2 minutes. Set a side and keep warm .

7. Lightly grill the slices of onions until softened and lightly browned, a few minutes per side. Spred the buns out onto the the grill to toast, about 1 minute .

8.Mix mayonnaise and roasted garlic in a bowl .

9. Spread each bun garlic mayonnaise and make each a sandwich with one mushroom cap ,1 slice of cheese , tomato slice ,basil and grilled red onion and ¼ red pepper.

10. You should get 4 bottoms sandwiches cut into ½ get 8 pieces

This is an appetizer while you get ready for Bar b q

Cheesy Vegetables Burgers ( 8 burgers )

50 ml olive oil

2 leeks Sliced

50 ml olive oil

200 g mushrooms, sliced

2 large carrots, peeled and coarsely grated

15 ml seasoning, pop's Spices (call 705-949-4409 )

15 mlsoy sauce

300 g can beans, try kidney or pinto, drained and rinsed

100 g cheddar, coarsely grated

200g (about 4 slices) granary bread torn into pieces

burger buns, lettuce, tomato and other favourites,

Method

1.Heat 1 15 ml oil in a shallow saucepan over a medium flame. Tip in vegetables, seasoning and soy sauce, then cook, stirring occasionally, for 10 mins until soft.

2.Tip veg into a food processor with the beans, cheese and bread, season, then pulse to a thick paste.

3.With wet hands, mould mix into 8 burgers. These can be kept in the fridge for 2 days or frozen, stacked between greaseproof sheets for up to 2 months.

4.To cook, heat oil in a frying pan and fry 2-3 mins on each side until crispy.ot Can be done on Bar B Q

Serve with toasted buns, salad, ketchup and mayo.Serve with Sweet ptotaoes Barbecue

Barbecue baked sweet potatoes ( 8 )

8 medium sweet potatoes

60 ml olive oil

60 ml Greek yogurt

1 spring onion, sliced

1.Rub each potato with a little oil and salt, then wrap in a double layer of foil.

2.As soon as the barbecue coals are glowing red, put the potatoes directly on them. Cook for 15 mins, turn with tongs, then cook for 15 mins more. Remove one, unwrap and check it is cooked through.

3,Peel back the top of the foil from each potato, split open and top with a spoonful of yogurt and a few spring onion slices.

Mango and Cucumber Salad (serves 8 )

INGREDIENTS

4 mangoes, peeled and diced into 3 cm pieces (250 gr )

2 seedless cucumber , unpeeled and sliced very thin

2small red onion, cut in half and then into very thin slices

15 ml finely chopped Serrano Chile pepper (optional)

75 ml chopped fresh cilantro

45 ml lemon juice

50 ml lemon-flavored olive oil

2 ml salt

2 ml. black pepper

Method

1. In a serving bowl, combine all ingredients.

2.Chill at least ½ hour.

3.Serve with Lemon garlic toast or with the above Bar b q

Grilled Banana Boats ( 8 )

Ingredients

8 medium unpeeled ripe bananas
60 ml miniature chocolate chips
60 ml miniature marshmallows

Method

1. Cut banana peel lengthwise about 1 1/2 cm. deep, leaving 1 ½ cm. at both ends. Open peel wider to form a pocket.
2. Fill each with 5 ml chocolate chips and 15 ml . marshmallows. Crimp and shape 8 pieces of heavy-duty foil (about 20 cm. square) around bananas, forming boats.
3. Grill, covered, over medium heat for 5-10 minutes or until marshmallows melt and are golden brown.

Summer out door dinner

Otto Say’s

Pasta sanza vino e come il cuore sanza amore

Pasta without wine is like a heart without love

Trail mix or ( monkey Munchies)

Barbecue Lamb or Goat

Grilled Potato Salad

Speedy "Baked" Beans

Watermelon A LA MODE ( For bar b qb)

Home made trail mix ( monkey Munchies)

INGREDIENTS

400 gr banana chips

300 gr salted peanuts

200 gr almonds

200 gr raisins

200 gr cashews

200 gr walnuts

200 gr Brazil nuts

15 gr. granutaled garlic

15 gr salt

15 gr ground caynne ( could omit)

INSTRUCTIONS

1.In a large bowl, measure all the ingredients and stir to combine.Shake well

2.Store in an airtight container. Should keep for several weeks or even longer.

Barbecue lamb or Goat ( serves 4 )

Ingredients

6 large garlic cloves

1 medium onion, coarsely chopped

125 ml. plus 30 ml virgin olive oil

Shredded zest of 2 large lemons

Juice of 1 large lemon

125 ml. dry white wine

20 ml.dried oregano

3 ml each salt and freshly ground black pepper

10 to 12 - 3 cm. small rib or loin goat chops or lamb

Method

1. Allow 2 to 4 hours for marinating the meat. In a food processor or blender combine the garlic, onion, 125 ml olive oil, the lemon zest, lemon juice, wine, oregano, salt, and pepper. Process to just short of a puree. small bits of rind, onion, and garlic. Pour the marinade into a heavy plastic bag or bowl, toss with the chops and refrigerate 2 to 4 hours.

2.To cook, drain the chops but do not wipe off the marinade.

3..Heat the remaining of oil in a sauté pan over medium high heat. Arrange the chops in the skillet so they barely touch.

4.Use 2 pans if necessary. Brown quickly on both sides. Then turn down the heat to medium-low and cook another 2 minutes a side, or until the chops are barely firm when pressed with your finger. They should be blushed with pink inside. Serve the chops hot.

On the Grill:Burn hardwood charcoal until grey ash forms. Make a two-zone fire with a heap of coals on one side of the grill for searing, and a thin layer of coals on the other for slow cooking. Sear the chops over the high heat, and then move them over the lower heat section to finish, cooking slowly. When you press them and they seem to be barely firm, they are done.

Grilled Potato Salad

Ingredients

6 red potatoes, par-boiled and quartered
50 ml olive oil
3 ml salt
2 ml black pepper
10 ml red pepper flakes
1 small onion, thinly sliced
2 strips bacon, cooked and crumbled
Chives, chopped, for garnish

Dressing:

2 ml stone-ground mustard
75 ml mayonnaise
10 ml red wine vinegar

1 lb (454 g) dried navy beans, (2-1/2 cups/625 ml)
2/3 cup (150 mL) bottled strained tomatoes
1/3 cup (75 mL) packed brown sugar
1/3 cup (75 mL) cooking molasses or blackstrap molasses
1 tbsp (15 mL) sodium-reduced soy sauce
1 tsp (5 mL) dry mustard

Method

Preheat grill to medium.

1.Place potatoes into a large bowl. Drizzle with olive oil and add salt, pepper and red pepper flakes. Combine until well coated.

2.Put the potatoes directly on the grill and close grill top. Turn potatoes onto the other side after 3 to 5 minutes. When ready, place back into the bowl and add the onions and bacon. Drizzle potatoes with dressing, toss and serve garnished with chives.

Speedy "Baked" Beans ( serves 4)

30 ml olive oil

1 small onion, finely chopped

1 garlic clove, minced

Coarse salt and ground pepper

2 cans (medium ) white beans, such as cannellini or navy, drained and rinsed

75 ml unsulfured molasses

125 ml ketchup

5 ml mustard powder

1.In a medium saucepan, heat oil over medium. Add onion and garlic; season with salt and pepper. Cook until softened, 3 to 4 minutes. Add beans and 125 ml water simmer until beans have softened, 5 to 7 minutes.

2.If beans are not soft after 7 minutes, add more water and continue to cook.

3.Add molasses, ketchup, mustard powder, and another 125 ml water. Simmer until sauce has thickened, 8 to 10 minutes; season with salt and pepper.

4.Serve immediately, or cover and refrigerate up to 1 day; reheat over low.

WATERMELON A LA MODE

100 gr Caramel Flavored Ice Cream Sauce

75 gr mini marshmallows

4 thin wedges watermelon

500 gr Cookies & Cream Ice Cream or Chocolate Chip Ice Cream

DIRECTIONS

1.Microwave caramel ice cream topping with marshmallows in microwave-safe bowl at HIGH 20 seconds; stir until smooth. Set aside.

2.Arrange watermelon on 4 dessert plates. Evenly top with Ice Cream, then drizzle with marshmallow mixture. Garnish, if desired, with blueberries and/or whipped cream.

3. A Barbecue DELIGHT