Try out some new recipes from Waterloo's Mayor and Council members:
From Mayor Jaworsky
In a large bowl, whisk together 2 tablespoons cornstarch with 3 tablespoons water. Add the beef to the bowl and toss to combine.
In a separate small bowl, whisk together the remaining 1 tablespoon cornstarch with the soy sauce, brown sugar, garlic and ginger. Set the sauce aside.
Heat a large nonstick sauté pan over medium heat. Add 1 tablespoon of the vegetable oil and once it is hot, add the beef and cook, stirring constantly until the beef is almost cooked through. Using a slotted spoon, transfer the beef to a plate and set it aside.
Add the remaining 1 tablespoon of vegetable oil to the pan and once it is hot, add the broccoli florets and sliced onions and cook, stirring occasionally, until the broccoli is tender, about 4 minutes. (See Kelly’s Notes.)
Return the beef to the pan then add the prepared sauce. Bring the mixture to a boil and cook, stirring, for 1 minute or until the sauce thickens slightly. Serve with rice or noodles.
From Councilor Hanmer
Heat olive oil in a large, thick-bottomed pot. When hot, add the beef cubes and season with salt. Stir often until browned.
Add garlic and sauté for about 30 seconds. Then add the beef stock, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to a simmer; reduce heat to maintain a bare simmer for about 1 hour or until the beef is starting to be tender.
While this is going on, prepare the veg. Add all the veggies after the hour or so is up. Stir well. At this point you may think you don’t have enough liquid in the pot…just add some more broth or some red wine to just cover the works. Simmer uncovered until the meat and veggies are very tender, about 45 minutes. Discard the bay leaves. Add salt and pepper to taste. Serve with warmed crusty rolls.
From Councilor Hanmer
To make the sauce, whisk together coconut milk, ginger root, soy sauce, brown sugar, fish sauce, cornstarch, lime juice, garlic and crushed red pepper flakes in a medium bowl. Set aside until ready to use.
Heat oil in a large non-stick wok or deep frying pan over high heat. Add the chicken strips. Cook and stir until chicken is lightly browned, about 4 minutes. Remove chicken from the pan and keep warm. I just put a tea towel over the bowl I put the chicken in.
Reduce the heat to medium-high. Add red pepper and onions to the same wok/fry pan. Cook and stir for 3 minutes until the red pepper begins to soften. Return the chicken to the wok/fry pan. Add the sauce, peas, basil, and cilantro. Continue cooking until sauce is bubbly and has thickened. Reduce heat to medium-low. Simmer for 5- 6 minutes or until chicken is cooked through. Stir in the mango and cook for 1 more minute.
Serve over hot basmati or jasmine rice. You can also use noodles. It seems to be more of a hit when it is served over rice. It is okay on its own like a stew as well.
If you can’t find a ripe mango – President’s choice frozen mango chunks work well. I use about ½ a bag.
If there are any left overs- not a usual feature at my house. It does freeze well.
From Councilor Veith
Put a large pot or Dutch oven on high heat. Add the broth, diced tomatoes, oregano and black pepper. Stir, cover and simmer on low.
Meanwhile, heat the olive oil in a large skillet on medium heat. Add the mushrooms, green peppers and onion. Cook until onions are soft then add in chopped pepperoni. Cook for 2 minutes. Then add to the tomato/broth pot and stir.
Ladle into oven proof bowls and top each serving with shredded mozzarella cheese.
Put under the broiler for 1 to 2 minutes till the cheese melts.
Notes:
You can add in any of your favourite pizza toppings.
Keeps well and can be frozen for another day.
From Councilor Freeman
Preheat oven to 375F and line a 16” pizza pan with parchment paper.
Cream sugars and margarine together with stand or hand mixer. Beat in egg and vanilla. Add 1 cup flour and mix. Combine balance of flour with baking soda and salt then mix into batter. Using a spatula, mix in chocolate chips.
Place all of the dough on the pizza pan and spread to a thickness of approximately ½ an inch.
Bake for 20 minutes or until golden brown.
Enjoy hot with a big scoop of ice cream.
From Councilor Vasic
Grease glass casserole dish (81/2 x 11; smaller or bigger dishes will also work)
Preheat oven to 350 degrees
Make filling: Crack and beat eggs. Add pepper, to taste. Add crumbled feta cheese. Add spinach. Mix it all up.
Layer phyllo dough-filling-phyllo dough-filling-phyllo dough (as many sheets of phyllo dough as you like on each layer; I usually add 2 folded in half)
Optional: Egg wash with brush
Cook for 1 hour, or until top layer of phyllo dough sheet browns and egg is not runny inside.
From Councilor Henry
Using a fork, combine all ingredients except vanilla, oil, and vinegar in an 8" square pan. Stir in vanilla, vinegar, oil. Pour water over all. Stir well. 350F oven for 30-35 mins.