Simple tabouleh, modify as desired:
- 2 cups of couscous (to cook, place in a bowl, off from the heat, with 1 3/4 cup of boiling water, and cover for 5 min, fluff with a fork)
- 1 large cucumber (cubed)
- 3 tomatoes (cubed)
- 6 green onions (diced), or 1 spring onion
- 1 bunch of parsley (about 1 cup when chopped finely)
- 1/4-1/2 cup of chopped mint (20 leaves or so)
- 3 table spoons of lemon juice
- Olive oil to taste
- Salt and pepper to taste
Mix all the vegetables together, salt and pepper, lemon juice and olive oil. Add couscous and chopped parsley and mint. Add olive oil to taste. Refrigerate for at least an hour. Keeps for several days in the fridge.
- 3 big tomatoes, diced coarsely
- 8-10 radishes, diced coarsely (same volume roughly as tomatoes)
- 6 green onions, sliced
- 3 gloves of garlic (pressed before putting in blender)
- 1 and 1/2 cucumber, peeled, diced
- a little bit of salt and pepper (really, it hardly needs seasoning!)
- 3/8 cup of olive oil
- 4 tbsp of lime juice
Blend it all together (consistency of salsa). Best if refrigerated over night.
- 1 cauliflower
- 3-4 cloves of garlic
Pre-heat oven to 450F
Toss cauliflower in olive oil, minced garlic, salt and pepper
Bake for ~25 minutes
Add grated parmesan, bake for ~3 minutes
Broil for ~3 minutes
In honour of Scotty Richardson, try this delicious recipe:
RibsRecipe (click to download!)
An easy recipe to fry up some venison steaks and make a little sauce.
- Fry the steaks (about 1-2cm thick) in a generous amount of butter. Do not overcook! It only takes a couple of minutes on each side, you can see the blood come up. Medium high heat.
- Take the steaks out and set aside. There should be quite a bit of liquid in the pan.
- Add about the same amount of red wine as there was liquid, let it reduce.
- Add some milk (a little less than the red wine)
- Let it reduce to a nice consistency, and serve right away!
This goes well with some roasted sweet potatoes. Dice them up, sprinkle some salt and pepper, a little olive oil and about 35min at 400F.
- 100g sugar
- 100g softened butter (room temperature)
- 200g flour
- 1 egg
Mix all until it barely holds together. Don’t over knead. Make into a flattened ball and wrap in seran wrap. Place in freezer for >20min.
Turn oven on to 350F (180C).
Butter a pie dish and flatten dough into it with fingers. Sprinkle some almond meal to keep dough from from getting soggy. Lay fruit inside. Can go in the oven as is, or one can add the following egg custard along with the fruit:
- 2 Tbsp of sugar
- 2 eggs, lightly beaten
- 1 Tsp of vanilla extract
- 1Tsp of corn starch (or flour), mixed into the cream
- 2 dl of cream
Cook in oven for 45min. Let cool.