The Halifax Donair

from Dash's Donair, posted on allrecipes.com

1 tsp salt
1 tsp oregano
1 tsp flour
1/2 tsp black pepper
1/2 tsp italian seasoning
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cayenne pepper
1 pound ground beef (have butcher put it through grinder 2 more times)

Preheat oven to 350. In a cup or small bowl, mix together the salt, oregano, flour, pepper, italian seasonings, garlic powder, onion powder and cayenne pepper.

Place beef in large bowl to mix in spice mixture. Mix in steel bowl on sturdy surface. Pick up the meat and throw it down with force about 20 times, kneading it after each throw. This helps the meat hold together better when you slice it.

Form the meat into a loaf, and place it on a broiler pan. If you do not have one, a baking sheet will do.

Bake for 1 hour, 15 minutes in the preheated oven. Line with aluminum foil. Turn the loaf over about half way through. This will ensure even cooking. Serve or allow the meat to chill before slicing and reheating. Consider chilling over night before slicing.


donair sauce
1 (12 fluid ounces) can evaporated milk
3/4 cup sugar
2 tsp garlic powder
4 tsp white vinegar, or as needed

Mix together with the evaporated milk, sugar and garlic powder in a medium bowl. Gradually whisk in the white vinegar, adding 1 tsp at a time, until thickened to your desired consistency.


Then what:
For the reviewers who may be unsure of what to do with the sauce and meat: 1) Fry a pita in a small amount of oil to soften it (I just put mine in the microwave for a few seconds ~ it's just to make the pita pliable to wrap around the fillings), fry the donair meat in same pan to warm it, and then fold the pita around the donair meat, sauce and chopped tomatoes and onions for toppings. (I've also had them with mozzarella cheese melted in them ~ mmmmmmmmm). 2) Meat and sauce make great oven-baked subs (same topping suggestions). 3) Donair Pizzas ~ sauce, meat and whatever toppings strike your fancy, mozzarella cheese. 4) The famous Donair Plate: fries topped with meat, sauce, chopped tomatoes, chopped onions, mozzarella cheese and baked in the oven. (I order mine without the fries ~ personal preference).  

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This is unique to Eastern Canada. From missionaries, I heard various reviews and heard the names of the places I had to go to have one. While I didn't like tomatoes at the time (so I wasn't a huge fan of the genuine way), I learned to like them and learned to love these even more the further I got from Halifax. Eat them with cheesy garlic fingers and it will be like Pizza Delight all over again. 

Italian Beef

from instagram my go-to recipes

3-4 lbs Chuck roast

1 Tablespoon bacon grease or olive oil

Kosher Salt & Pepper

1 cup water

2 tsp. celery salt

2 tsp. onion powder

5-6 cloves garlic

Note: In place of celery salt and onion powder, sometimes I use Costco’s Organic No-Salt Seasoning

Option: Can also be served with bottled hot peppers and provolone cheese.

Pre-heat crock pot to low or oven to 250 degrees.

Drain off red meat juices and reserve. Rinse and pat dry chuck roast and season with Kosher salt & pepper. In sauté pan (do not use non-stick), melt grease or oil over medium high heat. Sear meat on both sides until dark golden brown. Place in crock pot or heavy dutch oven with tight fitting lid along with any meat juices. Use a separate pot for each roast unless it is large enough to place meat unstacked.
While the pan is still hot, deglaze the pan with 1 cup of water and scrape up any brown bits. Bring to a quick boil, then pour on top of the meat.

Mix together spices in a small bowl. Peal and press garlic through garlic press. Sprinkle spices and garlic on top of meat. Using gloved or clean hands, mix in spices, garlic and liquid until well combine. Cover and bake 8 hours in crock pot on low (4-6 hours in oven) until it is very tender and easily falls apart with a fork. Flip meat half way through baking.
Pull meat apart using two forks until ALL liquid is combined. There will seem like too much liquid, but just keep mixing. Remove any large chunks of fat or grizzle. Serve warm on parker house rolls. 

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No toppings or sauces needed. It's recommended to eat in a parkerhouse roll or Hawaiian roll. I've also used it as taco meat. Delicious and SO easy!

Chicken Veggie Kabobs

from: A Bountiful Kitchen (http://abountifulkitchen.com/2016/06/chicken-veggie-kabobs-pop-marinade.html)

for sauce:

• 1 cup (not can) of Sprite or other Lemon Lime soda, not sugar free
• ½ cup soy sauce*
• ½ cup canola or vegetable oil
• 1 teaspoon crushed garlic or ½ teaspoon garlic powder
• 1 tablespoon lemon pepper, plus additional for sprinkling on kabobs before grilling
• 2 tablespoons honey
• kabobs:
• 3 large chicken breast halves or about 2¼ lbs chicken, cut into 1½ inch cubes**
• suggested vegetables:
• 3 large bell peppers, assorted colors, seeded and cut into chunks
• 1 regular size onion, cut into chunks, mushrooms, about 1 lb, halved, cherry or grape tomatoes, cut up fresh pineapple chunks, f1-2 small zucchini, green or yellow
• wood skewers

1. Mix together all of the marinade ingredients in a bowl with a whisk.
2. Cut up the chicken and place in bowl of marinade.
3. Place in refrigerator for 1-4 hours.
4. Run the skewers under cold water, shake off excess water.
5. When ready to thread the skewers, drain the marinade off the chicken and discard. Carefully thread the meat and vegetable onto the skewers, alternating meat and vegetables, fruit may also be added, see notes about vegetable choices.
6. Turn on grill to medium heat or about 400 degrees about 15 minutes before cooking kabobs.
7. When ready to cook, place kabobs on hot grill. Barbecue for about 6-8 minutes then carefully turn so opposite side of kabob is exposed to grill. Cook for additional 6-8 minutes.
8. Remove and check one of the thicker pieces of meat to make sure it is cooked thru.
9. Place on platter and cover with foil until ready to serve.

Best-Ever Banana Muffins

***from Robin Hood Home Baking

1 egg
1 1/2 cups mashed banana (3-4 bananas)
1/2 cup butter, melted ***can do 1/3 cup
1 1/2 cups flour ***can do half wheat and half white
3/4 cup sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt

Beat egg, mashed banana and melted butter in bowl.

Combine flour, sugar, baking powder, baking soda, and salt. Add to banana mixture and stir until just moistened.

Add chocolate and pecans.

Bake in greased muffin tin on 375 for 20-25 minute.

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This has become my go to recipe for banana muffins. I've made it a dozen or more times and every time...they're delicious!

Ebelskivers

2 cups flour
6 eggs
1/4 tsp baking soda
1/4 tsp salt
2 cups milk
2 tsp baking powder
1/4 cup sugar
2 tbsp melted butter

Mix together and cook in ebelskiever cast iron pan sprayed with Pam until brown. Serve with powdered sugar and syrup.

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I've only had these once but I have a pan and my grandmother has a pan and my mother has a pan. How I've only had these once with so many pans flying around is a mystery to me?

German Pancakes

6 eggs
1 cup flour
4 tbsp butter or margarine
1 cup milk
1/4 tsp salt

In a bowl, combine eggs, milk, flour and salt; beat until fluffy and smooth. Put 2 tbsp butter in each of 2 pie pans; melt as oven preheats. Pour half of batter in each pan. Bake at 450 for 20 minutes. Pancakes will puff up. Serve with syrup, warm jam or warm fruit.

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These were a family favorite growing up!

Pumpkin Pancakes with Apple Lemon Syrup

Pancakes--
2 eggs
3/4 cup pumpkin
2 tbsp sugar
1/2 tsp cinnamon, nutmeg, ginger, baking soda, salt
1 1/2 tsp baking powder
1/4 cup oil
1 1/2 cup flour
1 1/2 cup milk

Beat eggs. Then stir in pumpkin, sugar, cinnamon, nutmeg, ginger, baking soda, and salt. Add and then mix in baking powder, oil, flour, and milk. Bake on griddle.


Apple Lemon Syrup--
1/2 cup sugar
1 tbsp cornsyrup
1 cup apple juice/cider
1 tbsp lemon juice

Mix well and boil 1 minute.

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My neighbor next door during grad school Michelle invited me over one night for the BEST pancakes. They changed my life and continue to do so. Also, double them both! They made delicious left overs.

chicky-a-fila coleslaw

from here

4 teaspoons vinegar
1/4 cup sugar
1/4 teaspoon dry mustard
1 cup mayo
2 bags (10 oz) fine shredded cabbage, chopped to 1/8 inch
1/4 cup finely chopped carrots

Whisk vinegar, sugar, mustard, and salt together until sugar is dissolved. Add mayo and whisk to mix. Add cabbage and carrots. Mix to combine. Refrigerate for 2 hours and serve. (Makes 6-8 servings)

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My Dad has always been a huge coleslaw lover. My mom slowly followed, then myself and finally my sister. Christin is the best "chicky-a-fila coleslaw" maker at our house!

Dani's Guac

6 avos
2 romas seeded
2 shallots
Tbsp cilantro
Juice of a lemon
3-4 cloves of garlic
Jalapeño
3 tomatillos

Cumin, 1/4 to 1/2 tsp
Salt and pepper to taste

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Dani and I went to grad school together. She called me on my birthday and sang to me in Danish! She is one of the most awesome people I've ever met! She makes great guac!

LaNay's Cabbage Salad

1 head of shredded cabbage

2 packages of top ramen noodles, crushed

1 package of slivered almonds, toasted or broiled (I put in fry pan with butter, watch carefully) until light brown

1/4 cup sesame seeds toasted or broiled until light brown

1/2 bunch green onions cut to the ends

Dressing

3/4 cup oil (salad or olive oil)

1/3 cup rice vinegar

2 packages of top ramen noodle seasoning

1/2 tsp. pepper

1/4 cup sugar

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This is a classic! It's easy to make into a bigger meal (add meat) or make it more convenient by using pre-shredded lettuce. 

sweet potato falafel

from: http://www.101cookbooks.com/archives/baked-sweet-potato-falafel-recipe.html

2 medium sweet potatoes (orange inside), around 700g or 1 1/2 pounds in total
1 1/2 teaspoons ground cumin
2 small cloves of garlic, chopped
1 1/2 teaspoons ground coriander
2 big handfuls of fresh cilantro/coriander, chopped
Juice of half a lemon
a scant cup (120g) gram /chickpea flour
a splash of olive oil
a sprinkling of sesame seeds
salt and pepper

Preheat the oven to 425F degrees (220C) and roast the sweet potatoes whole until just tender - 45 minutes to 1 hour. Turn off the oven, leave the potatoes to cool, then peel.

Put the sweet potatoes, cumin, garlic, ground and fresh coriander, lemon juice and gram/chickpea flour into a large bowl. Season well, and mash until smooth with no large chunks. Stick in the fridge to firm up for an hour, or the freezer for 20-30 minutes. When you take it out, your mix should be sticky rather than really wet. You can add a tablespoon or so more of chickpea flour if necessary (the water content of sweet potatoes varies enormously).

Reheat the oven to 400F/200C. Using a couple of soup spoons (put a well-heaped spoonful of mix in one spoon and use the concave side of the other to shape the sides) or a falafel scoop if you have one, make the mixture into falafelly looking things and put them on an oiled tray. Sprinkle sesame seeds on top and bake in the oven for around 15 minutes, until the bases are golden brown.

Makes about 18 falafel, enough for 4 - 6.

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*Personally, my experience with this recipe is that it is better fried than baked. 

I first had sweet potato falafel here at Z's Meze Mediterranean Restaurant in Bozeman. Best falafel I've had in and out of Israel. Why is Bozeman so far away?!?

sweet and sour chicken

4-8 chicken breasts
cornstarch
egg
oil

3/4 cup sugar
1/2 cup apple cider vinegar
1 tbsp soy sauce
1/2 tsp garlic powder
4 tbsp ketchup

Dip chicken breasts in egg and cornstarch. Lightly fry in pan with oil, then lay in 9x13 dish. Sauce recipe is recommended to be at least doubled if not quadrupled and then poured over chicken.

Bake in 350 oven for 1 hour. Flip chicken every 15-20 minutes.

*If using flattened chicken tenders, cook for less time.

falafels, tahini, and mint lemonade

In 2014, I had the incredible opportunity to go to Israel. It was one of the most incredible experiences of my life. During that trip, I gained an appreciation and deeper love for many things. Since this blog is about food...I'll focus on that. I learned that I LOVE Mediterranean food! It was so delicious and I loved trying all of it...except the olives. I just don't do olives.

A year later, the group we toured with had a reunion and the Pack's (a couple we had traveled with) had been working to perfect their recipes. While I haven't made these myself yet, I'm excited to try them out! 

FALAFELS

1 lb. (2 cups) dried garbanzo beans 2 tsp. cumin

1 small onion, chopped 1 tsp. coriander

1/4  c. fresh parsley, chopped or cilantro 1⁄4 tsp. black pepper

3 - 5 cloves garlic (roasted) Pinch ground cardamon

Oil for frying Avocado, grape seed, or coconut 1½ tsp. salt

Cover beans with 3” water and let soak overnight.

Drain and rinse well.  Place in a food processor with all the herbs and spices.

Pulse until mixture texture is between couscous and a pesto, still granular.

Refrigerate for 1-2 hours.

Press into 1 ½ inch balls and deep-fat fry for 2 to 3 minutes until golden brown and cooked through.  About 30 balls

Variations

Dip balls in sesame seeds before frying or add 2/3 tsp. turmeric

Place falafel balls in pita bread with chopped cucumbers and a tomatoes, humus, feta cheese and smother with creamy tahini sauce.

CREAMY TAHINI SAUCE

1⁄₄ c. tahini 1⁄₄ tsp. ground coriander

½ c. plain yogurt 1⁄₄ c. fresh lemon juice

1 small garlic clove 2 or 3 slices cucumber

Salt to taste

Place ingredients in blender and blend completely.  Just before serving, blend a few sprigs of cilantro and let meld a few minutes. Adjust seasoning to taste.  Keeps about 4 days refrigerated.  Makes a yummy salad dressing.

MINT LEMONADE

2/3 cup fresh squeezed lemon juice 2 c. water

1 cup sugar (sugar to taste) 6 c. crushed ice cubes

8 - 12 fresh mint leaves

The above is simply a starting guide.  Place all ingredients in a blender to make a slush.  Adjusts flavors to meet your taste.  It should be a pleasant refreshing drink.

vegetable quesadillas

Vegetable Quesadillas
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a variety of veggies (including but not limited to)
---broccoli
---carrots
---cauliflower
---onions
---zucchini
---squash
---peppers
chesse
tortillas
ranch
salsa

Parboil, bake or lightly fry vegetables. Make sure they are not soggy or have excess water before putting them in a tortilla. Assemble tortillas, then grill or bake. If you desire to freeze this dish for later reheat, bake in oven 8-10 minutes on 350 on cooling rack topped baking sheets until tortillas are crisp. Let cool on baking sheets, slice and freeze. (it works really well!)

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I love quesadillas. First of all, its easy to have everything you need...tortillas, cheese....yeah, its that easy. My family loves the town of Kanab, UT. If you ever find yourself in the neighborhood, stop Houston's and order pie (coconut cream...it will rock. your. world.) My go to used to always be the chicken noodle soup and some chicken dish. Then one day, the vegetable quesadillas caught my eye. Made with all the vegetables they could find in the kitchen. Yes....

When they brought it out, it had everything from broccoli, carrots, cauliflower, onion, peppers, water chestnuts, squash, mushrooms, zucchini, and a little cheese and voila...deliciousness in tortillas! Serve it with salsa and ranch and you've got a delicious twist on an easy classic dish!