Recipes and Reviews

Tender and flavourful meatballs for pasta, soup or meatball sandwiches.

While this recipe is not quite as nice as orange peel beef, it is a delicious quick and easy meal for one that has some of the citrus elements of that dish.

I've been trying to make a few meals a month that are as close to completely homemade/homegrown as possible. This lasagna is one of my most complicated yet. The sauce and veggies are from my garden, the pasta is homemade, and for the first time, I made most of the cheese. Where I didn't go homemade, I did try and buy local. The meats, milk and eggs were from local farms, and even the spelt for the flour was grown a few hundred miles from here. I guess I could have ground the meat myself, but I have to leave a few challenges for next time.

While it was time consuming to make all the different parts, it was also a lot of fun. And there is no arguing with the results, as it was one of the best lasagnas I ever made.

I got a good price on short ribs at the market a while back and I had several pounds cut into thin strips across the ribs - flanken cut. After eating batches of ribs with BBQ sauce, orange sauce, and chili sauce - I wanted to try something a little different. This curry dry rub is really nice on the beef ribs and the ribs went nicely with stir fried broccoli seasoned with my teriyaki glaze and a baked sweet potato.

After many disappointing attempts to make carne asada using marinade recipes I found on the web, I decided to go back to basics. In this recipe, I'm going with a fairly simple rub of salt and the basic Mexican spices, with just a light drizzling of lime. The final destination of my current batch of carne asada is tacos over the coming week, but nibbling on the pieces as I was slicing the steaks confirmed that it would be delicious as a steak dinner, served with rice and beans, or used in burritos or fajitas.

A rich and authentic tasting taco filling mixture. This mixture also works well baked into a casserole. Just increase the beef stock in the recipe to 1 c. and mix in with 1 lb. of cooked pasta and a couple of peeled and diced tomatoes.

During college I practically lived off the 29 cent Taco Bell tacos, or home made tacos using the packet mixes. I still get the urge for ground beef tacos a few times a year, but the way I make them now is much tastier, and better for me.

I use this mix for tacos, burritos and in nachos. It can be pretty tasty in a nice Mexican omelette as well.