Wednesday, 27 April 2016

Philippine Pork Kabobs

I really like the flavours in this marinade.  From Canadian Living BBQ Collection.

1/4 cup soy sauce
2 tbsp minced fresh cilantro
2 tbsp unseasoned rice vinegar
2 cloves garlic, pressed or minced
1 tbsp minced fresh ginger
1 bay leaf
1/2 tsp pepper
Generous pinch ground cloves
Generous pinch cayenne pepper
75 g boneless pork shoulder or loin, cut into 1 1/2 inch cubes

3 tbsp ketchup
2 tbsp lime juice
1 tbsp granulated sugar
1 tbsp vegetable oil

  • Mix together soy sauce, cilantro, vinegar, garlic, ginger, bay leaf, pepper, cloves and cayenne; toss with pork until coated.  Cover and marinate, refrigerated for 2 hours or up to 1 day.  Thread onto skewers.
BASTING SAUCE:  Mix together ketchup, lime juice, sugar and oil.

  • Grill pork, covered on greased grill over medium high heat, turning often and brushing with basting sauce, until no longer pink inside for fattier shoulder or until just a hint of pink remains inside for loin, 12 to 15 minutes.
Makes 4 main coarse servings.

Per serving: about 270 cal, 28 g pro, 13 g total fat (4 g sat. fat), 9 g carb, trace fibre, 80 mg chop, 877 mg sodium.

Saturday, 23 April 2016

Italian Stew

An easy family friendly casserole.  From Company’s Coming.

3 tbsp cooking oil
1 kg stewing beef, cut up
1 tsp oregano leaves
1 tsp rosemary leaves
1 tsp chili powder
1 1/2 tsp seasoned salt
1 tbsp all purpose flour
156 ml tomato paste
1 cup water
796 ml canned tomatoes
1/2 cup parsley leaves, fresh
3 carrots, thickly sliced
4 celery sticks, thickly sliced
2 1/4 cups macaroni

  • Heat cooking oil in frying pan. Brown beef.  Transfer to large pot.
  • Peel and cut onions in quarters.  Brown in frying pan.  Transfer to pot.
  • Measure oregano, rosemary, chili, seasoned salt and flour into medium size bowl.  Stir well.  Add next 4 ingredients.  Mix together and add to meat.  Bring to a boil.  Simmer covered for 1 hour 20 minutes.  
  • Add carrots and celery to meat.  Simmer covered 45 minutes until vegetables and meat are tender.
  • Cook macaroni as directed on package.  Drain.  Add to meat mixture.  
Serves 8

Wednesday, 20 April 2016


A great freezer meal.

500 g ground beef
1/4 cup chopped onion
1 tsp salt
1/4 tsp pepper
1/4 cup long grain rice
284 ml condensed tomato soup
284 ml water

In medium size bowl mix meat, onion, salt, pepper and rice together well.  Shape into 25 meatballs.  Arrange evenly in square baking dish.

Combine soup and water.  Pour over meatballs.  Cover.  Bake in 350 F oven for 1 hour or until rice is cooked.  Serves 4.

Thursday, 14 April 2016

Pork and Pepper Kabobs

BBQ season is here again!  Here is a simple kabob recipe for pork…throw a little pineapple on for sweetness if you like.

2 cloves garlic, pressed or minced
3 tbsp tomato based chili sauce or ketchup
2 tbsp + 2 tsp olive oil or vegetable oil
2 tsp lime juice
1 1/2 tsp chipotle chili powder
3/4 tsp salt
1/2 tsp crumbled dried marjoram
675 g pork loin or shoulder, cut into 1 inch cubes
2 poblano pepper or 1 sweet green pepper, cut into 1 inch pieces
Half red onion, cut into 1 inch pieces
Lime wedges

  • Mix together garlic, chili sauce, 2 tbsp of the oil, lime juice, chipotle chili powder, 1/2 tsp of the salt and marjoram; toss with pork until coated.  Marinate for 20 minutes or covered and refrigerated, up to 8 hours.
  • Stir together peppers, onion and remaining oil and salt until coated.  Alternately thread pork, peppers and onion onto skewers.
  • Grill, covered on greased grill over medium heat, turning once until just a hint of pink remains inside for loin or until no longer pink inside for fattier shoulder, about 15 minutes.  Serve with lime wedges.
Makes 4 to 6 main course servings.

Sunday, 10 April 2016

Honey Mustard Pork Kabobs

Tangy mustard and sweet honey pair beautifully for this pork loin kabob.  From Canadian Living/The Barbecue Collection.

2 tbsp hot mustard or Dijon mustard
2 tbsp liquide honey
1 tbsp vegetable oil
3 cloves garlic, pressed or minced
1/2 tsp ground ginger
1/4 tsp each salt and pepper
450 g pork tenderloin cut into 1 inch cubes

Mix together mustard, honey, oil, garlic, ginger, salt and pepper; toss with pork until coated.  Marinate for 10 minutes.

Reserving remaining marinade, thread pork onto skewers; brush with marinade.  Grill covered, on greased grill over medium high heat, turning once, until just a hint of pink remains inside, about 12 minutes.

Makes 4 main coarse servings.

Thursday, 7 April 2016


Simple to make and very versatile.

1 kg ground pork
1 grated onion
2 eggs, beaten
1 cup milk
1/2 tsp pepper
1 1/2 tsp salt
4 tbsp flour

Combine all ingredients; beat vigorously until mixture is smooth and well blended.  Keep in fridge 1 hour.  Heat in a heavy skillet 1 tbsp olive oil.  Drop meat mixture my spoonful into skillet; brown.  Cook in 250F oven about 1 hour or until ready to serve.

Monday, 4 April 2016

Chinese Hekka

Adapted from Company’s Coming cookbook..this is an easy and quick dinner that everybody enjoys.

575 g Ground Beef
1 1/4 cups chopped onion
2 tbsp olive oil
2 cups grated cabbage
2 cups grated carrots
2 cups sliced celery
1/4 cup soy sauce
1/2 cup water

Heat oil in frying pan and when hot add beef and onion.  Brown beef, stirring to break up large pieces. Drain off fat and discard.  Remove from heat.

Add cabbage, carrots and celery to pan.  Mix together soy sauce and water and add to pan.  Scrape into 1.5 Litre casserole.  Cover.  Bake 350F oven for 45 minutes.  Serves 6

Friday, 1 April 2016

Tomato Cucumber Guacamole

A really fresh side to any meal.

1 pint cherry or grape tomatoes, halved
2 medium cucumbers or 1 large English cucumber, peeled and coarsely chopped
2 avocados, coarsely chopped
1/4 cup chopped red onion
1 1/2 tablespoons lime juice
1 tsp grated lime rind
1/2 tsp ground cumin
Salt and pepper

In a bowl, toss tomatoes, cucumber, avocado, onion, lime juice, rind and cumin.  Add salt and pepper to taste.

Serves 8