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Recipes
MUSTARD GLAZED STANDING RIB ROAST WITH PAN GRAVY
By jarren
Combine mustard, oil, soy sauce, garlic, parsley, pepper and rosemary
- Gravy:
- 1/3 cup (80 mL) Dijon mustard
- 2 tablespoons (30 mL) olive oil
- 2 tablespoons (30 mL) soy sauce
- 1 tablespoon (15 mL) chopped garlic
- 2 tablespoons (30 mL) chopped parsley
- 1 tablespoon (15 mL) coarsely ground pepper
- 1 tablespoon (15 mL) chopped fresh rosemary or thyme, or 1/4 teaspoon (1 mL) dried
- 1 7-pound (3.15 kg) standing rib roast
- Salt to taste
- Pan drippings
- 1/2 cup (125 mL) chopped shallots
- 2 tablespoons (30 mL) all-purpose flour
- 1/4 cup (60 mL) red wine
- 1 tablespoon (15 mL) balsamic vinegar
- 3 cups (750 mL) beef stock
- 1 teaspoon (5 mL) tomato paste
SESAME ROASTED CAULIFLOWER
By jarren
Cut cauliflower into florets
- 1 head cauliflower(about 3lb/1.5 kg)
- 2 tbsp vegetable oil
- 4 tsp sesame seeds
- 1 tbsp sesame oil
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 green onion, thinly sliced
CUCUMBER WRAP SALAD WITH BACON & BLUE CHEESE
By jarren
Toast pecans. Using a mandoline slicer or a vegetable peeler, cut cumbers lengthwise into very thin strips just un...
- 2 tbsp chopped pecans
- 2 medium cucumbers, peeled
- 3 cups mixed baby greens
- 2 cooked thick-cut bacon slices, halved (or pancetta)
- 1/3 cup shredded or matchstick carrots
- 1/4 cup crumbled blue cheese
- Salt and freshly ground pepper to taste
- Balsamic salad dressing, to taste
ENGLISH MUFFIN LOAF
By jarren
Combine 3 cups flour, yeast, sugar, salt and baking soda
- 5 1/2 - 6 cups flour
- 2 packages active dry yeast
- 1 tbsp sugar
- 2 tsp salt
- 1/4 tsp baking osad
- 2 cups milk
- 1/2 cup water
- Cornmeal
QUINOA & KALE SALAD
By jarren
Bring a large pot of salted water to a boil
- 1 1/2 cups uncooked quinoa
- 1/2 cup toasted pecans, chopped
- 1/3 cup of basil, chopped
- 1/2 cup flat-leaf parsley, chopped
- 1/2 cup dried cherries (no sugar added)
- 2 celery stalks, chopped
- 2 carrots, chopped
- 4 cups chopped kale, stems removed
- 1/4 cup crumbled feta cheese
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- Kosher salt to taste
PUFFED WHEAT SQUARES
By jarren
Combine cocoa powder, corn syrup, butter and brown sugar in a saucepan; bring to a boil and boil for 2 minutes
- 3 tbsp cocoa powder
- 1 cup corn corn syrup
- 1/2 cup butter
- 1 cup brown sugar
- 1 tsp vanilla
- 7-8 cups puffed wheat cereal
SMOKED SALMON & CUCUMBER APPETIZER WITH CAPER YOGURT
By jarren
In a small bowl, stir together the Greek yogurt, capers and chopped dill
- 1/2 cup non-fat plain Greek yogurt
- 1 tbsp capers, chopped
- 1 tbsp chopped dill
- 24 (1/4-inch thick) English cucumber slices
- 4 oz smoked salmon, cut into 24 pieces
- Dill, for garnish
ORIENTAL CHICKEN
By jarren
Serve with rice, steamed or broiled baby carrots, broccoli spears or a favourite salad
- Sauce:
- 6 to 9 chicken pieces (boneless, skinless chicken breasts or bone-in parts)
- 1/2 cup (125 mL) all purpose flour
- 1/2 teaspoon (2mL) salt
- 1/2 teaspoon (2mL) paprika
- 1/4 teaspoon (1mL) pepper
- Oil for frying
- 8 ounce (250 mL) jar peach jam
- 1/2 cup (125 mL) chopped onion
- 1/2 cup (125 mL) barbecue sauce
- 2 tablespoons (25 mL) soy sauce
- 1 medium-size green pepper, cut into strips
WATERMELON & CHERRY-TOMATO SALAD WITH FETA
By jarren
Substitution Tip: Use basil instead of mint and lemon juice instead of balsamic
- 1 1/2 cups multicolored cherry tomatoes, cut in half
- 1 1/2 cups diced seedless watermelon
- 2/3 cup crumbled feta
- 1/4 cup thinly sliced fresh mint
- 3 tbsp extra-virgin olive oil
- 1 tbsp white balsamic vinegar or white-wine vinegar
- Baby arugula (optional)
FRUIT SMOOTHIE
By jarren
Place all ingredients in blender jar in order listed
- 2 cups pineapple juice
- 1 medium banana cut in 1-inch pieces
- 1 cup orange juice
- 1 cup vanilla yogurt
- 2 cups frozen strawberries