My Favourite Recipes

Here are some of MY favourite recipes. Feel free to try them and share them. If you have any of your own recipes that you'd like to share, send them to me by clicking here.
To see a recipe, click on the button.
Secret Orange Tuna

(I guess it’s not my wife’s secret tuna anymore since she lovingly allowed me to print this)
Although this is called orange tuna, there is actually no oranges or orange flavouring. It gets its name from the end result, which is tuna that is orange-coloured. I like to make a big batch of this, hence the 6 cans of tuna, and keep it refrigerated because it holds well for about a month. It is great as a meal, in sandwiches and makes a pretty good pita pizza, if you add it on top of a pita that’s had a small amount of tomatoes sauce spread on it. (Warm the pita tuna pizza until desired crispness.)
Ingredients

• 6 cans of flaked tuna, packed in water (170 gram can)
• 1-½ cups of Ketchup
• 1 tsp. garlic powder, granulated
• 1 tsp white pepper
• 1 pinch of cinnamon
• 4 egg whites
• 1-½ tablespoons of Mazola corn oil (optional) (Since my journey, it’s been eliminated.)
• 1 packet of Equal sweetener

Method

1. Open the cans and drain the water.
2. In a non-stick fry pan, combine the tuna and Ketchup. There should be enough Ketchup that the tuna is covered in Ketchup.
3. Add in garlic powder, white pepper, and cinnamon.
4. Add in oil, if using.
5. Place the fry pan on the stovetop, over high heat. Stir constantly, allowing the tuna to become orange-coloured. (Approximately 10 mins.)
6. Lower the burner to med-high heat and continue to stir constantly for about 7 mins.
7. Remove the tuna from the heat and allow to cool slightly in the fry pan, leaving the burner on med-high heat.
8. In the meantime, separate the egg whites and yolks. Whisk the whites to a liquidy consistency.
9. Using a mesh strainer, strain the egg whites into the tuna, stirring as straining, to avoid clumps of cooked egg from occurring.
10. Put the tuna back on the burner and raise the temperature slightly.
11. Allow the egg to cook completely, stirring constantly. (A few minutes.) The tuna should be moist but have no visible liquid.
12. Remove from heat and place on a cooling rack. Allow the tuna to cool slightly, continue to mix occasionally during the cooling.
13. If you used oil, you may want to remove some of the oil by placing a paper towel on the tuna and pressing down with a fork to absorb the excess oil.
14. If you wish to store it in the refrigerator, allow the tuna to cool completely before placing it in a container.

Hamburger Meat Base

This meat base can be used on it’s own, in spaghetti sauce, on pita’s and in sandwiches.
This recipe can be portioned out and frozen for future use.
Ingredients

• 600 grams of extra lean hamburger meat
• 3 ½ cups of Ketchup
• 1 tablespoon of garlic powder, granulated
• 1 tablespoon of white pepper
• ½ cup of French’s mustard
• 1-½ teaspoons of salt
• ½ teaspoon of paprika

Method

1. Place the hamburger meat in a large pot and cover with cool water. Use enough water to cover the meat completely. Stir and break up the hamburger meat, immediately.
2. Place the meat/water mixture over high heat, stirring occasionally.
3. When the meat/water mixture begins to just boil, add in the Ketchup and mustard. Stir.
4. Add in the garlic powder and white pepper. Stir.
5. Add in the salt and paprika. Stir.
6. When the meat/water mixture is boiling well, adjust the temperature to med-high.
7. Allow the meat to cook for 30 minutes, stirring occasionally.
8. Adjust the temperature to med-low and allow to cook for one hour, stirring occasionally. If necessary, to avoid sticking, add a bit of water.
9. Adjust the temperature to low and allow to cook for ½ an hour, stirring occasionally. Again, if necessary, to avoid sticking, add a bit of water.
10. Remove from heat and allow to cool slightly.
11. When slightly cooled, line a colander with a paper-towel. Pour the meat base into the paper-towel lined colander and allow the excess meat and fat to drain.
12. When the meat base is completely drained, the meat base is ready to be served or allowed to cool completely and portioned to freeze.

Tuna Bread

This makes a loaf that is plenty for a whole family to eat but has to be made either a day before, or in the morning that you plan to serve it. This is a no bake recipe so it's really nice on a hot summer day.
Ingredients

• 4 eggs
• 2 garlic buds, minced
• 2 teaspoons white pepper (can be increased or decreased to suit family’s taste)
• 1 loaf of Italian type bread (approximately 12 inches)
• 3 - 4 cans of water packed tuna, drained (170 gram can)
• 4-5 tablespoons of wine vinegar
• Low-fat mayonnaise
• A few leaves of lettuce, washed and dried

Method

1. Hard-boil the eggs.
2. Slice the loaf of bread in half, lengthwise, without completely slicing through one side (to leave connected like a sandwich).
3. Place the bread, open-faced, on a piece of aluminium foil, lined with wax paper, large enough to then wrap around the loaf, once your loaf is complete.
4. In a bowl, mix together the minced garlic, white pepper, and the wine vinegar.
5. Using a pastry brush, lightly brush the interior of the loaf with the wine vinegar mixture.
6. Slice the eggs, and place ½ the slices along the interior of the bread loaf one side.
7. With the pastry brush, baste the eggs with the wine vinegar mixture.
8. In a separate bowl, mix the drained tuna with mayonnaise. Use just enough mayonnaise to allow the tuna to stick together.
9. Place the tuna/mayonnaise mixture over the egg slices on the loaf.
10. Place the balance of the egg slices over the tuna/mayonnaise mixture.
11. Lay the lettuce leaves over the tuna mixture.
12. Carefully fold over the loaf.
13. Wrap the loaf and refrigerate.
14. Remove from the refrigerator a few minutes prior to serving.

Spicy Chicken Fingers

I like spicy foods and these chicken fingers have just enough spice to spice-it-up for me. This is a 4 servings recipe. I use parchment paper as a liner in my baking sheet and skip the oil and butter completely, but that’s a personal choice. Be careful to not have any parchment paper surpassing the baking sheet, as the parchment paper may burn. Ingredients

• 1 lb boneless, skinless, chicken breasts
• 1 tablespoon of butter
• 1 tablespoon of vegetable oil
• ½ cup dry bread crumbs
• 1-teaspoon paprika
• 1 teaspoon dried thyme
• 1 teaspoon dry mustard
• ½ teaspoon salt
• ½ teaspoon white pepper
• ¼ teaspoon cayenne pepper
• ¼ cup milk

Method

1. Preheat oven to 375º F (190º C)
2. Cut the chicken breasts into 1-inch strips.
3. Melt the butter and remove from heat. (I omit step 2 and 3 by lining my baking sheet with parchment paper for baking instead)
4. Add in the vegetable oil and spread the butter/oil on a rimmed baking sheet.
5. In a bowl, combine the bread crumbs, paprika, dried thyme, dry mustard, salt, white pepper and cayenne pepper.
6. Pour the milk into a bowl, shallow enough to dip the chicken strips.
7. Wash the chicken strips with cold water and drain in a colander.
8. Dip the wet chicken strips into the bread crumb mixture to coat, then into the milk and back into the bread crumb mixture to coat. (Note: do one strip at a time.)
9. Bake for approximately 20 mins, turning during the baking process once.
10. The strips are ready when the interior meat is completely white and it is easy to break the strip in half.

Microwave Turkey Burgers

I like to grind my own turkey meat, using turkey breast only, rather than purchase store bought ground turkey. I like being able to eliminate all visible fat and skin. However, I am very careful about sanitation in this process to try to avoid any potential bacteria growth. A friend passed on this recipe to me and suggested placing it in a pita filled with lettuce leaves, and vegetables of choice. Personally, I like sliced yellow peppers in my pita. Ingredients

• 1 lb ground turkey
• 4-shallot stalks, green portion, finely chopped
• 1 teaspoon parsley, finely chopped
• 2 garlic buds, finely minced
• 1 small carrot, finely grated
• 1 teaspoon ground cumin
• 1/8 teaspoon ground ginger
• ½ teaspoon ground coriander
• ½ teaspoon dry mustard
• ¼ teaspoon white pepper
• 3/4 cup of bread crumbs
• 3 egg whites, lightly beaten
• pita breads (optional)

Method

1. Line a microwave-browning pan with parchment paper, being careful not to have edges that surpass the browning pan.
2. In a bowl combine the turkey, shallots, parsley, garlic, carrot, cumin, ginger, coriander, dry mustard, and white pepper.
3. Shape into 4 equal patties about ¾ inch thick.
4. Dip patties in egg whites and dip into bread crumbs.
5. Place the patties into the lined, microwave-browning pan.
6. Microwave at high for 6 to 8 minutes, rotating the patties about every 2 mins. Note that microwaves vary and so as a result, so does cooking time. The patties need to be fully cooked with no pink meat inside.
7. Allow cooling in the microwave-browning dish for about 5 minutes, rotating once.
8. Serve in the pita, if desired.

Chicken Rice Vermicelli

This meal is filling, satisfying, and really easy to make if you’re in that last minute crunch for dinner. I like to layer 1 cup of vegetables over the rice vermicelli and then the chicken mixture, but it is delicious even without the extra vegetables. This recipe serves 4.
Ingredients

• 4 previously cooked, skinless, boneless, chicken breasts. (Boiled in low-sodium broth)
• 1 onion, sliced in thin slices
• 1 red pepper, sliced in thin slices
• 1 green pepper, sliced in thin slices
• 1 tablespoon Olive oil
• 1/8-cup low-sodium Soya sauce, in a two-cup measuring cup
• Water, enough to top up the 1/8 cup of Soya sauce to the 2-cup measure line.
• 1-teaspoon of coriander
• 1-teaspoon cumin
• 1-teaspoon of savoury
• 1-teaspoon of cinnamon
• ½ of a 16 oz. package of rice vermicelli, cooked
• 1-tablespoon cornstarch dissolved in 1/3-cup water.
• 3 cups of frozen vegetables, fully cooked (optional)

Method

1. Cut up the previously cooked chicken breasts into small chunks.
2. In a non-stick skillet with high sides, sauté the onion, red pepper, and green pepper in the olive oil for about 2 minutes.
3. Add the chicken breast and sauté for about another minute.
4. Add the Soya/water mixture to the skillet.
5. Allow to reach a good rolling boil. (High-heat)
6. Lower the heat to med-high and add in the coriander, cumin, savoury and cinnamon.
7. Allow to cook, stirring occasionally, until the vegetables have reached the desired firmness.
8. Lower the heat to med-low and add in the cornstarch mixture.
9. Allow to cook to thicken sauce slightly.
10. To serve, layer the vermicelli, the vegetables (if desired), and the chicken/pepper mixture on a plate.
11. Serve warm.

Spiced Baked Shrimp

This recipe is so simple, even I can do it. I love these shrimp with a serving of tomato-basil flavoured pasta and a healthy serving of vegetables of choice. This recipe serves 4 people.
Ingredients

• 1-1 kg. Bag of raw shrimp with shell
• Olive oil flavoured cooking spray
• Club House la Grille Montreal Chicken seasoning
• Club House Cajun One-Step Seasoning
• 1 375-gram package of tomato-basil pasta, cooked according to package directions.
• Vegetables of choice

Method

1. Completely thaw the shrimp according to package directions.
2. Once thawed and ready to prepare the recipe, preheat the oven to 350ºF
3. Prepare a shallow baking dish (jelly-roll type) by lining it with parchment paper. Please be careful to not allow any edges of parchment paper to surpass the baking dish as to avoid the edges of the paper burning.
4. Rinse the shrimp in a colander.
5. Transfer the wet shrimp into a bowl.
6. Lightly spray the shrimp with the olive oil flavoured cooking spray.
7. Sprinkle the shrimp with both the Montreal Chicken and Cajun seasoning, coating the shrimp.
8. Spread the shrimp in a single layer on the prepared baking dish.
9. Bake the shrimp until they are completely pink and the shell is slightly crisp. Approximately 25 mins. (Turn the shrimp occasionally during the baking process.)
10. Serve with the pasta and vegetables.

Parsley Pork Chops

I remove all visible fat from the butterfly pork chops and remove the fatty middle portion.
Ingredients

• 8 butterfly pork chops, cleaned, all visible fat removed
• 2 tablespoons parsley
• 2 onions, sliced into quarters
• 1 teaspoon garlic powder
• 1 teaspoon white pepper
• ½ teaspoon cinnamon
• 1 teaspoon basil
• 1 teaspoon paprika
• 2 cups ketchup
• 6 cups water

Method

1. Measure the parsley, garlic powder, white pepper, cinnamon, basil, paprika and ketchup into a large pot.
2. Add in the quartered onion.
3. Add in the water and stir completely.
4. Over high heat, bring the water/onion/seasoning mixture to a boil.
5. Add in the pork chops.
6. Allow to boil over high heat for approximately ½ hour, stirring occasionally.
7. Reduce the heat to medium low and allow to continue cooking until the pork chops are cooked and the sauce is thickened.

Fajitas

I make sure to trim all the fat from my steak before cooking. I like mine spicy so I use a lot of Tabasco sauce but that is optional to taste. Depending on how much time I have, I warm the tortillas or use them as is. (They are better warmed.) Serves 6: one tortilla each.
Ingredients

• 6 flour tortillas
• 1lb of lean cut meat
• ¼ cup of lime juice
• 1-teaspoon corn oil
• 1 tablespoon minced fresh coriander
• ¾ teaspoon ground cumin
• ¼ teaspoon dry oregano
• ¼ teaspoon dry parsley
• ¼ teaspoon powdered garlic
• 1-teaspoon white pepper
• ½ cup onions, finely sliced
• 1 cup diced tomatoes
• lime wedges
• 2 teaspoons Tabasco sauce

Method

1. In a large bowl, create the meat marinade by combining the lime juice, corn oil, coriander, cumin, oregano, parsley, garlic, and white pepper.
2. Cut the lean meat into strips, placing the strips in a bowl of cold water.
3. Immediately, drain the strips.
4. Add the strips to the marinade, stir and cover.
5. Place the covered meat and marinade in the refrigerator and allow to marinade for at least 2 hours.
6. When ready to cook, add 3 cups of water to the meat/marinade mixture.
7. In a large skillet, over med-high heat, cook the meat strips for about 10 mins.
8. Add in the onions, tomatoes, and Tabasco sauce.
9. Allow the mixture to continue to cook until the onion and meat is tender. (If necessary, add a lit more water.)
10. Remove from heat.
11. Cut the lime into halves and squeeze over the mixture, stirring to combine.
12. Prepare each tortilla and serve immediately.

Yellow Fin Tuna Steaks

This is grilled on the BBQ (you’ll need a disposable aluminium foil baking pan). Great for a summer meal served with a salad mixed with rice. Serves 4.
Ingredients

• 4 Yellow Fin Tuna Steaks
• 3 garlic buds, thinly sliced
• 1-teaspoon corn oil
• ¼ teaspoon garlic powder
• 1-tablespoon paprika
• a pinch of saffron
• 1-teaspoon white pepper
• ¼ teaspoon cinnamon
• 1 minced red chili pepper
• ¼ cup white wine
• Non-stick cooking spray
• ¼ cup vinegar
• 1-¼ cups water
• 1-teaspoon sugar

Method

1. If using frozen tuna steaks, thaw the frozen tuna steaks in the refrigerator overnight, prior to preparing the marinade.
2. Create a marinade in a large bowl by combining garlic buds, corn oil, garlic powder, paprika, saffron, white pepper, cinnamon, minced red chili pepper and white wine.
3. Add the tuna steaks and stir to cover the steaks.
4. Allow to marinate for about 2 hours.
5. Preheat the BBQ to med-high.
6. Spray an aluminium-baking dish with a non-stick cooking spray.
7. In the baking dish, combine vinegar, water, and sugar.
8. Add in the tuna steaks
9. Scrape the marinade mixture from the bowl and add to the vinegar/water mixture.
10. Cover the baking dish with aluminium foil.
11. Place the baking dish on the grill and BBQ the tuna steaks over med-high heat until the steaks are white and flake easily.
12. If desired, grill the steaks on the grill for a few minutes at this point, but be careful, they break up easily and stick to the grill easily.