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.
Guinness Irish Beef Stew
From Councilor Hanmer
2 lbs beef stew meat, cut into 1 ½ inch chunks
6 to 8 large garlic cloves, minced
6 cups beef broth
1 can Guinness (it is about a 2 cup can)
1 cup hearty red wine
1 small can tomato paste
1 tablespoon sugar
1 heaping tablespoon dried thyme
1 generous tablespoon Worcestershire sauce
2 or 3 bay leaves
3 lbs potatoes – I used fingerling cutting them to a uniform size, the original recipe calls for about 7 cups of peeled russets cut into ½ inch pieces (too small to my way of thinking)
2 cups chopped onion
4 or 5 large carrots peeled and chopped – I do pretty large chunks cut on the diagonal
1 or 2 parsnips (as Paul does not like parsnips, I left this out)
1 package (the blue one) whole mushrooms, I think it is 8 ounces. Cleaned and chopped in half
Pepper and salt
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.
Thai Beau Chicken
From Councilor Hanmer
1 ¼ cups light coconut milk
2 tsp. peanut oil
1 tbsp. Ginger root
4 boneless chicken breasts cut into strips
1 tbsp. reduced sodium soy sauce
1 large red bell pepper seeded and cut into strips
1 tbsp. brown sugar
4 green onions (green and white parts) coarsely chopped
1 tbsp. Asian fish sauce
½ cup frozen green peas
1 tbsp. Cornstarch
½ cup chopped basil leaves
1 – 2 tbsp. freshly squeezed lime juice
3 tbsp. minced fresh cilantro
1 tbsp. minced garlic
1 ripe medium sized mango peeled and slices
Pinch crushed red pepper flakes (optional)
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.
Vieth Family Pizza Soup
From Councilor Veith
3 cups beef broth
1 (28oz. can) diced tomatoes
1 tsp. dried oregano leaves
1/4 tsp. coarse black pepper
2 Tbsp. olive oil
8 oz. sliced mushrooms (optional)
1 green bell pepper
1 small onion
4 oz. sliced pepperoni
2 cups grated mozzarella cheese (buy it already grated*)
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.
You can add in any of your favourite pizza toppings.
Keeps well and can be frozen for another day.
Chocolate Chip Pizza Cookie
From Councilor Freeman
½ cup Brown sugar (packed)
½ cup Granular sugar
2/3 cup butter or margarine
1 tsp pure vanilla extract
1 ½ cups flour
½ tsp baking soda
½ tsp salt
1 cup or more of semi-sweet Chocolate chips
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
2 cups feta cheese crumbled (I use goat feta)
1 package frozen spinach, (thawed, which usually takes 4 hours; remove excess water)
1 package phyllo dough (thawed, which usually takes a couple of hours)
Optional: 1 extra egg for egg wash
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.
No Clean-up Chocolate Cake
From Councilor Henry
1 1/2 cup flour
1/2 tsp salt
1 cup white sugar
3 tbsp cocoa powder
1 tsp baking soda
1 tsp vanilla extract
1 tbsp vinegar
5 tbsp margarine or vegetable oil
1 cup cold water
1/2 cup semi-sweet chocolate chips
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.