Beef & Potato Cakes

Servings: makes 12 cakes

Ingredients:

• Potato - 3 lrg, boiled and mashed
• Minced Beef - 1 lb (450 gm)
• Onion - 1 med, finely chopped
• Green Chilies - 2. finely chopped
• Parsley - 1/2 cup, chopped
• Garlic paste - 1 tsp
• Ginger paste - 1/2 tsp
• Chili powder - 1 tsp
• Salt - to taste
• Egg - 1- 2, beaten with a pinch of salt & black pepper

Methods:

• 1. Peel and boil the potatoes and mash them until smooth. However, make sure it is not too moist. If so, then put it in the microwave, uncovered and cook for 2-3 min on high, this will remove any excess moisture and create a fluffy mashed potato. Set aside to cool down.
• 2. In a pan, heat 2 tbsp of oil, add the minced beef, onions, garlic, ginger, salt and the chili powder. Saute on high heat for about 5-10 min, until the meat has changed colour to brown and crisped a bit. Remove and let it cool. If it seems too fatty, then use a paper towel to absorb any excess fat from the cooked beef.
  
• 3. Once the meat and potato has cooled down, mix them together with the chopped green chilies and parsley. Form into oval shaped patties. The recipe yields about 12 patties. However, you can make more or less depending on the size you choose.
• 4. In a flat non-stick pan, heat oil for deep frying on med heat. Dip the cakes in to the beaten egg mixture and fry them till golden brown. Drain them on a paper towel off any oil.
  
• 5. Serve immediately with your choice of sauce or dip or even as it is.

Hints:
* I also like to use this cakes in a sandwich. Just use simple sandwich bread, nicely toasted, a slice of lettuce, a layer of the beef & potato cake topped with just ketchup. Yum!

Chicken Chowmein Salad

Servings : 4

Ingredients:

• Chowmein Noddles - 4 cups
• Chicken breast fillet - 2, cut into cubes
• Vine tomatoes - 2, cubed
• Onion - 1 med, chopped
• Jalapeno - 2, sliced
• Olive oil - for cooking
• Salt & pepper - to taste
• Chicken Bouillon powder - 2 tbsp
• 
  
• Dressing:
• Ketchup - 2 tbsp
• Vinegar - 1 tsp
• Black pepper - to taste
  

Methods:

• 1. Cut the chicken in cubes, in a bowl, toss the chicken pieces with the chicken bouillon powder and black pepper. Let it marinade for 1/2 hour.
• 2. In a pan heat 2 tbsp of olive till smoking hot. Add the chicken pieces and saute on high heat till they are cooked through and brown and crispy on the edges. Remove and set aside.
• 3. Add 2 more tbsp of oil to the pan. Heat. Add the onions and salt. Saute till they are translucent. Add the the tomatoes and jalapeno. Saute for 1 -2 min, till the jalapeno has softened a little.
• 4. Return the chicken cubes to the pan. Stir to combine.
• 5. In a bowl mix in the ketchup, vinegar and black pepper. Pour this over the chicken. toss to combine. Turn the heat off.
  
• 6. Add the crispy chowmein noodles. Toss every thing together. Serve immediately, otherwise the noddles will get soggy.
  

Pan Seared Salmon with Sauteed Beans

Servings: 4

Ingredients:

• Salmon fillets - 1 lb (450 gm)
• Green beans - 1/2 lb (250 gm), cut into 1 inch pieces
• Onions - 1 lrg, sliced lengthwise
• Salt - to taste
  
• Black Pepper - 1/2 tsp
• Chili powder - 1/2 tsp
  
• Sweet-chili sauce - 1 tsp
• Garlic clove - 1, minced
  
• Coarse Mustard sauce - 1 tsp

Methods:

• 1. Cut the salmon into 1.5 inch wide pieces. In a bowl mix in 1/2 tsp of salt, pepper and the chili powder. Coat the fillets evenly with the spice rub and let it rest for 1/2 hour.
• 2. In a non-stick pan, heat 2 tbsp of oil, till smoking hot. Add the salmon and sear for 2-3 min on each wide. Remove and let it rest on a plate. You are not looking for a completely cooked salmon. It will finish cooking from the heat absorbed while resting.
• 3. Meanwhile, heat 2 more tbsp of oil in the pan. Add the onions and beans and garlic. Add some salt and pepper to taste. Keep in mind the mustard sauce will be salty. Saute on high heat for 4-5, till the beans get bright green in colour.
  
• 4. In a bowl, mix in the mustard, and chili sauce with 1 tbsp of water. Pour this over the beans and onions. Stir to combine. Saute for 2-3 more min. Return the Salmon fillets to the beans. Toss every thing together.
• 5. Serve as it is or with a side of salad or plain rice.
  

Pita Pockets

Servings: 2

Ingredients:

• Pita Pockets - 3 whole, cut in half to make half-circle pockets
• Minced Beef - 1 lb (450 gms)
• Cabbage - 2 cups, chopped
• Soy sauce - 4 tbsp
• Black pepper - 1 tsp
• Coriander powder - 1 tsp
• Onion - 1 med, chopped
• Garlic paste - 1 tsp
• Provolone cheese - 1/2 cup, shredded
  
• 
  
• For the Salsa:
• Avocado - 1, chopped
• Roma tomatoes - 1 chopped
• Red onion - 1/2 small, chopped
• Jalapeno - 1 chopped
• Italian Parsley - 1/2 cup, chopped
• Salt & pepper - to taste

Method:

• 1. In a non-stick pan, heat 2 tbsp of oil, add the chopped onions. Saute for few min till the onions are translucent.
  
• 2. Add the beef, garlic, black pepper, coriander powder and soy sauce. Saute till the meat has changed colour to brown.
  
• 3. Add the cabbage. Saute on med heat for 5 - 10 min till cabbage have softened and changed colour. Turn the heat off, set aside.
• 4. Chop up the ingredients for the salsa. Gently toss together, other wise it will mush up and turn in guacamole.
  
• 5. Toast the pita pockets. Fill them up with a generous portion of the beef cabbage filling. Then top it with the salsa and cheese. Serve.
  

Garlic-Parmesan Asparagus

Servings: 4

Ingredients:

• Asparagus - 1.5 lb (700 gms)
• Parmesan cheese - 1/2 cup, grated
• Garlic cloves - 3-4 minced
• Butter - 4 tbsp
• Black pepper - to taste

Methods:

• 1. Cut the bottom harder part of the asparagus spears off, rinse and blanch them in salty water for 2-3 min. Immediately remove from the hot water and plunge them in ice-water. Drain and set aside.
• 2. In a non-stick wok, heat the butter till melted and fragrant.
  
• 3. Add the minced garlic, saute for a min. Add the asparagus spears and pepper. Saute on high heat for 1-2 min. The asparagus should still be crunchy and bright green.
  
• 4. Add the Parmesan cheese, stir to combine. Turn the heat off.
• 5. Serve immediately, as a side, with grilled fish or meat.