Flour Tortilla Recipe

Flour Tortilla

Cuisine: Mexican


  • 4.5 cups all-purpose flour
  • 1/2 cup shortening
  • water warm


  • In a bowl, mix 4 cups flours with 2 teaspoons salt. Cut in lard. Add 1 cup warm water and mix well. Turn dough on floured countertop. Knead until smooth.
  • Divide dough into 10 pieces. Roll dough out into 10-inch tortillas.
  • In ungreased skillet over medium-high heat, cook tortilla 1 minute. Turn, and cook for another 30 seconds. Place tortillas between sheets of foil and keep warm in the oven.

Roasted Squash Salad Recipe

Roasted Squash Salad

Course: Salad
Cuisine: Canadian



  • 4 cloves garlic chopped
  • 5 leaves basil chopped
  • 1/8 cup olive oil
  • 3 tbsp lemon juice
  • 1/8 tsp salt


  • 1 medium squash
  • 1 bunch asparagus
  • 15 cherry tomatoes
  • 3 avocados
  • olive oil
  • salt
  • pepper


  • Heat the oven to 350 °F.
  • Combine the ingredients for the dressing in a bowl, other than the salt and pepper. Whisk until emulsified.
  • Add salt and pepper to taste.
  • Chop the squash into large chunks and place in a baking dish. Drizzle with olive oil and sprinkle with salt and pepper.
  • Roast the squash for 35-40 minutes, until tender.
  • Remove the squash from the oven, and let it cool. Remove the skin from the squash and cut it into bite-sized cubes.
  • Steam the asparagus until tender-crisp. It should take 3-4 minutes.
  • Remove the asparagus to a bowl to cool.
  • Cut the cherry tomatoes in half.
  • Cut the avocados into bite-sized chunks.
  • Place the cooked squash on the bottom of a 9" x 13" casserole tray.
  • Cover the squash with the asparagus, then cover the asparagus with the avocados and sliced cherry tomatoes.
  • Drizzle the salad dressing over the vegetables, and serve.

Cranberry Apple Pecan Wild Rice Pilaf Recipe

Cranberry Apple Pecan Wild Rice Pilaf

Course: Side Dish
Servings: 6


  • 1 cup chicken broth
  • 1.5 cups apple juice
  • 3 tbsp butter divided
  • 1 tbsp dijon mustard
  • 1/2 tsp salt
  • 1/2 tsp dried parsley
  • 1/4 tsp black pepper
  • 1/4 tsp dried oregano
  • 1/4 tsp dried thyme
  • 1 bay leaf
  • 1 cup wild rice rinsed and drained
  • 1/2 cup onion diced
  • 1.5 cups Fuji or honeycrisp apple chopped
  • 3 cloves garlic minced
  • 2 tsp apple cider vinegar
  • 1/2 cup dried cranberries
  • 3/4 cup chopped pecans


  • Toast the pecans in an air fryer for 5 minutes at 350 °F. Be careful about over-cooking, as they will continue to cook for a while after they are removed from the fryer.
  • Boil chicken broth, apple juice, 1 tablespoon butter, Dijon mustard, and spices.
  • Add rice, bring back to a boil, cover, and reduce heat to low. Simmer for 45-60 minutes. If the water starts to run out before the rice is cooked, add small amounts of water.
  • Once the rice is soft and tender, remove it to a large storage bowl.
  • Melt the remaining 2 tablespoons of butter at medium-high heat. Add the onion and apple. Sauté for 5 to 7 minutes, until the onions are tender.
  • Add the garlic and sauté for another minute.
  • In the large storage bowl, mix together the rice, onions, and apples. Add the cranberries, toasted pecans, and apple cider vinegar. Mix well.
  • Add additional salt and pepper to taste.

Greek Rice Recipe

Greek Rice

Course: Side Dish
Cuisine: Greek


  • 2 tbsp olive oil
  • 1 onion small
  • 2 cloves garlic minced
  • 1.5 cups rice long grain
  • 2 cups chicken broth
  • 1/3 cup lemon juice
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup fresh parsley chopped
  • 2 tbsp fresh dill chopped


  • Heat the olive oil in a pan over medium heat. Cook the onion until translucent, about 3-4 minutes.
  • Stir in the garlic. Cook until you can smell the garlic, about 30 seconds.
  • Add the rice and cook until nearly translucent.
  • Add the chicken broth, lemon juice, salt, and pepper. Cover, and bring to a simmer.
  • Simmer on low for about 20 minutes. The rice is done when all the liquid is absorbed.
  • Remove the rice from the stove, and let it sit, covered, for 10 minutes.
  • Add the chopped parsley and dill. Serve warm.

Tzatziki Recipe


Cuisine: Greek


  • 1/2 cup cucumber finely grated
  • 1 cup Greek yogurt
  • 1 tbsp lemon juice
  • 1 clove garlic crushed
  • 1/4 tsp sea salt
  • 1 tbsp fresh dill chopped


  • On a paper towel, gently squeeze the excess water out of the grated cucumber.
  • Combine all the ingredients in a bowl. Chill.

Shortbread Cookies Recipe

Shortbread Cookies

Course: Dessert


  • 2 cups all purpose flour
  • 1 cup unsalted butter softened
  • 1/2 cup icing sugar
  • 1/2 tsp salt
  • 1/8 tsp nutmeg
  • 1 egg yolk


  • Pre-heat oven to 325 °F.
  • With a spoon, stir together icing sugar, salt, and nutmeg.
  • Add in the egg yolk and soft butter. Stir until combined.
  • Add the flour, half a cup at a time, until it is too hard to mix with a spoon.
  • Throw the dough onto a floured board and knead until well-combined. Add extra flour if the dough becomes oily.
  • Roll out to a thickness of 6 mm and cut into shapes. Place on a baking tray.
  • Cook for 10-12 minutes at 325 °F. If the cookies start to turn brown, you have cooked for too long.

Basil Pesto Recipe

Basil Pesto

Cuisine: Italian
Servings: 6 meals


  • 1/2 cup pine nuts
  • 1 cup basil packed
  • 2 tbsp lemon juice
  • 1/4 tsp salt
  • 1/8 tsp black pepper freshly ground
  • 1 clove garlic
  • 1/4 cup Parmesan cheese grated
  • 1/4 cup olive oil


  • Over medium heat, toast the pine nuts until they are golden brown.
  • Blend the pine nuts, lemon juice, garlic, salt, and pepper in a food processor.
  • Blend in the basil and Parmesan cheese.
  • Slowly blend in the olive oil. If the pesto is still too dry, add more oil.

Panang Curry Shrimp Recipe

Panang Curry Shrimp

Cuisine: Thai


  • 50 g panang curry paste
  • 2 tbsp canola oil
  • 400 mL coconut milk
  • 250 g shrimp 31-40 per pound
  • 2 tsp cane sugar
  • 2.5 tsp fish sauce
  • 1 red chili
  • 1/2 can baby corn
  • 1/2 can bamboo shoots
  • 10 leaves kale chopped
  • 1 bell pepper chopped


  • 1/2 cup mushrooms chopped
  • 3-5 lime leaves


  • Noodles
  • Rice


  • Start making your rice or noodles.
  • Mix the curry paste and vegetable oil, and heat over medium heat for 1 minute.
  • Add the coconut milk. Heat over medium-high, until it just begins to boil. Reduce the heat to medium.
  • Add the shrimp, sugar, and fish sauce. If using lime leaves, add them as well. Cook for 2 minutes.
  • Add the chili, baby corn, and bamboo. Cook for another 6 minutes.
  • Add the kale and bell pepper. If using mushrooms, add them as well. Cook for another 2 minutes.
  • Serve over rice or noodles.

Fish Cake Recipe

Fish Cakes



  • 1 kg cod
  • 1/4 cup unsalted butter
  • 1/4 tsp salt
  • 1/4 tsp black pepper


  • 650 g yellow potatoes
  • 2 cloves garlic minced
  • 1/2 cup green onion finely chopped
  • 1 tbsp fresh thyme finely chopped
  • 1 tbsp fresh parsley finely chopped
  • 1/2 tsp salt


  • 1 cup flour
  • 1.5 cups panko



  • Bake the potatoes at 430 F for 75 minutes, or until they can be easily poked with a fork.
  • Cut the potatoes in half, and scoop out all the flesh into a bowl.
  • Mash gently, but leave some lumps for texture.


  • In a frying pan, melt the butter over medium-high heat.
  • Add 1/4 tsp of salt and 1/4 tsp of pepper.
  • Put down one layer of cod in the pan. Cook until it flakes easily, then remove to a bowl.
  • Repeat the previous step until all the cod is cooked.
  • In the butter, cook the garlic, thyme, and green onion until the garlic is golden-brown.
  • Pour the butter mixture over the potatoes, and mix well.
  • Add the parsley, 1/2 tsp salt, and the fish to the potato mixture, and mix well.
  • Refrigerate the mixture.


  • Form the mixture into cakes that are about 2 cm thick.
  • Coat each cake in flour.
  • Coat each floured cake in egg.
  • Coat each egged and floured cake in panko.


  • In an oiled basket in an air fryer, cook the cakes at 400 F.
  • After 15 minutes, use a spatula to flip over the cakes. Cook for another 10 minutes.


Serve with tartar sauce.

Sweet Onion Salad Dressing Recipe

Sweet Onion Salad Dressing


  • 3/4 cup cane sugar
  • 1 cup carrot shredded
  • 1 cup red onion shredded
  • 1/2 cup cider vinegar
  • 1/4 cup white vinegar
  • 2 tbsp canola oil
  • 1/2 tsp salt
  • 1/4 tsp dry mustard
  • 1/4 tsp celery seed


  • Mix all the ingredients until well combined.
  • Tastes better after sitting for at least 1 day.