#ACFood Recipes

Ingredients:
1 bunch fresh Thyme chopped
1 bunch fresh Rosemary chopped
1 bunch fresh Oregano chopped
3 cloves Garlic peeled
2 tbsp Honey
2 tbsp Dijon mustard
1/4 cup Lemon juice
¼ cup Red Wine vinegar
1 ½ cups Extra Virgin olive oil

Method:
Place all ingredients in a blender and blend at high speed for 2 to 3 minutes until emulsified.
Cover and store up to 2 weeks in the refrigerator.

Ingredients: 
¼ cup White vinegar 
2 tbsp Lemon juice 
1/3 cup Extra Virgin olive oil 
½ cup Mayonnaise 
2 cloves fresh Garlic peeled 
1 tsp Black pepper 
2 tsp Honey 
¼ cup grated Parmesan cheese 
2 tbsp water 

Method:
Place all ingredients in a blender and mix using the pulse function. 
Cover and refrigerate for up to two weeks 

Ingredients: 
1 pint fresh or frozen Raspberries
3 cloves Garlic peeled 
2 tbsp Honey 
½ bunch fresh Thyme chopped 
½ cup Raspberry vinegar or White vinegar 
1 ½ cup Extra Virgin olive oil  

Method:  
Place all ingredients in a blender and blend at high speed for 2 to 3 minutes until emulsified. 
Cover and store up to 2 weeks in the refrigerator 

Ingredients (FOR THE TOFU)

1 block (500g) extra firm tofu
3 tbsp Tamari (G/F Soya Sauce)
1 tsp chili garlic sauce (Sambal)
1 tsp sesame oil
2 tbsp Canola oil
1 tbsp maple syrup
4 tbsp corn starch

Ingredients (FOR THE SAUCE)

1 tbsp sesame oil
2 tbsp cornstarch
2 cloves garlic (minced)
1 tbsp fresh ginger minced
1 tbsp rice vinegar
¼ cup maple syrup
3 tbsp Tamari sauce
3 tbsp water

Ingredients (FOR THE STIR FRY)

1 tbsp sesame oil
2 stocks Green onion roughly chopped
1 small head broccoli, separated and blanched
5 red chili peppers
1 tsp sesame seeds (optional)

Ingredients (FOR THE NOODLES)

1 pkg rice noodles (linguini or vermicelli)
2 lt very warm water
Salt

Directions

1. Bloom the rice noodles by soaking in warm water until noodles are white and pliable.
2. Cut tofu into ¾ inch cubes and place on a clean absorbent towel . Wrap the towel to dry the tofu and set aside.
3. Prepare stir-fry sauce by combining the following in a small mixing bowl and whisk thoroughly to combine. Taste and adjust seasonings as needed. Bring to a slow boil over medium heat. Then remove from heat.
   • sesame oil
   • cornstarch
   • minced garlic
   • minced ginger
   • rice vinegar
   • maple syrup
   • tamari sauce
   • water
4. Add tofu to a shallow mixing bowl and top with tamari sauce, chili garlic sauce, sesame oil, and maple syrup (DO NOT ADD CORNSTARCH AT THIS TIME). Toss to combine. Let rest 2-3 minutes, stirring occasionally.
5. Use a slotted spoon or fork to transfer tofu large freezer bag. Add cornstarch, close bag and continue tossing until tofu is coated in a gummy, white layer.
6. In a heated sauce pan or skillet, add 2 tbsp (amount as original recipe is written // adjust if altering batch size) Canola oil and let warm for 30 seconds. Then add tofu to the pan (leaving any excess cornstarch behind).
7. Toss gently until golden brown on all sides and remove from pan.
8. Return the pan to high heat and add sesame oil, chopped vegetables, and chilies and sauté for 3 minutes until greens are bright in colour and El dente to the touch.
9. Add the sauce ingredients and browned tofu and toss thoroughly.
10. Add the rice noodles and toss completely using tongs.
11. Place on serving dish and garnish with toasted sesame seeds.

Note: noodles can be heated and left plain with tofu on top if desired

Virtual cooking demonstration of the recipe by Algonquin College’s Executive Chef Russell Weir:

Zoom recorded video: https://bit.ly/3bQP6Wq

Password: 7Y*?9m2e

Enjoy your cooking!

Ingredients (Falafel):

1 lb chick peas (roasted or canned)
2 clove garlic chopped fine
1 bunch green onion chopped fine
2 tbsp parsley chopped fine
1 tsp ground cumin
1 tsp ground coriander
Pinch cayenne pepper
1 tsp salt
½ tsp black pepper
1 tbsp tahini paste
1 egg beaten
¼ cup fine bread crumbs

Directions

1. Process chick peas in a food processor until well chopped but not pureed
2. Add remaining ingredients and mix well
3. To make the falafel balls, separate into equal portions or use an ice cream scoop
4. Flatten out with fingers.
5. Deep fry at 350 f until browned and crisp

Tabbouleh

Stage 1
4 oz bulger wheat

1. Place bulger wheat in a mixing bowl, and cover with 8 oz boiling water. Cover and let stand until cool
2. Squeeze any liquid left and fluff with a fork

Stage 2
1 small cucumber ( peeled )
½ tsp coarse salt

1. Dice the cucumbers in a small dice and toss with salt. Let stand 10 minutes
2. Rinse and pat dry

Stage 3
1 bunch parsley, washed, dried and chopped fine
1 green onion chopped small
1 tomato ( hothouse) peeled and small dice
1 tsp lemon juice
1 tsp olive oil

1. Salt and pepper to taste
2. Mix all of the above

Open Pita Pocket and stuff with Tabbouleh and Falafel. Drizzle with sesame sauce or Shish Taouk Sauce.

Virtual cooking demonstration of the recipe by Algonquin College’s Executive Chef Russell Weir:

Zoom recorded video: https://bit.ly/2Yax3Wq

Enjoy your cooking!

Ingredients:

1 cup of chopped kale
1/2 banana
1/2 apple
2 tbsp liquid honey
3 ice cubes 
200 ml soya milk/almond milk/plain Greek yogurt1 tsp salt

Pro Tip | Add 1 kiwi to level up the green power

Directions

Place all ingredients in high speed blender and blend until smooth.

Ingredients:

2 cups shredded kale
1/4 cup fresh blueberries
1/2 red onion diced
1/2 red pepper diced
2 tbsp sesame oil
2 tbsp Canola oil
2 tbsp orange juice
2 tbsp low sodium soya sauce

Directions

Mix all ingredients and serve immediately.

We asked you what your favourite menu item on campus is. You answered. Here is the recipe for the famous garlic bread pizza from Marketplace Food Court (D Building).

Full list of ingredients:

• 1 cup warm water
• 1 pkg. active dry yeast
• 2 cups all-purpose flour
• 1 tbsp. sugar
• 1 tsp salt
• 2 tbsp. olive oil
• 2 tbsp. butter
• 2 – 3  garlic buds, minced
• 1 tbsp. chopped parsley
• 10 oz. grated cheese

Optional Pro Tips

• Vegan? Sub butter and cheese for vegan substitutes!
• Buy some pre-made marinara sauce and dip for extra flavour!
• Deep dish lover? Cook it in a cast iron pan!

Part 1 – The Dough

Ingredients:

• 1 cup warm water
• 1 pkg. active dry yeast
• 2 cups all-purpose flour
• 1 tbsp. sugar
• 1 tsp salt
• 2 tbsp. olive oil

Directions:

1. Dissolve sugar in the warm water and stir in yeast.
2. Leave for fermentation to start (about 15 mins).
3. Add oil and salt.
4. Add all flour and thoroughly mix.
5. Knead dough for 5 mins and let rise in a warm place until double in size.
6. Stretch dough out on a lightly oiled large baking sheet or pizza pan.

Part 2 – The Garlic Butter

Ingredients:

• 2 tbsp. butter
• 2 – 3  garlic cloves
• 1 tbsp. chopped parsley
• 10 oz grated mixed cheese 

Directions:

1. Preheat oven to 400^oF
2. Mince 2-3 garlic cloves
3. Melt the butter on medium heat and mix in the minced garlic.
4. Stretch the pizza dough past the edge of the pan.
5. Cover the dough entirely with the garlic butter and spread the grated cheese evenly across the dough (slightly more at the edge of the dough).
6. Roll the edge of the dough to form the “stuffed crust”.
7. Bake for 12 to 15 mins or until crust begins to brown and cheese is bubbling

…and last but not least, enjoy!

Provided by Food Services Executive Chef Russell Weir

Ingredients

1/3 cup pecan pieces
1 tablespoon butter
1 cup brown sugar
2 eggs beaten
1.5 cups
10% cream
1/3 cup whipping cream
1 teaspoon vanilla

Steps

Melt butter over medium heat and gently sauté the pecan pieces. Place to the side.

Combine brown sugar and 10% cream and bring to a boil. Gradually pour and whisk into the beaten eggs.

Return the mixture to the heat and whisk until slightly thickened. Remove from the heat and stir in pecans with butter, vanilla, and heavy cream.

Pour into frozen ice cream maker and follow ice cream making instructions for your machine or if you don’t have an ice cream maker you can: Place the mixture in the freezer until it begins to freeze. Whisk very well and replace into the freezer until it begins to refreeze. Repeat this until the mixture is thick and somewhat frozen. Using this method Ice cream should be consumed within 24 hours or it will harden.

Ingredients:

• 1 litre air-popped popcorn (you will need approx. 2 tbsp kernels)
• 2-3 tbsp olive oil
• 5 slices of bacon
• 1 tbsp bacon fat (reserved from pan)
• 120ml pure maple syrup

Directions:

1. Make your popcorn: heat 2 to 3 tablespoons of olive oil in a large pot over medium heat. Add the popcorn kernels, cover the pot, and cook until popped, shaking pot occasionally, for 4 to 5 minutes. Turn off the heat
2. Fry the bacon in a skillet until crisp. Remove to a paper towel-lined plate; reserve 1 tbsp of bacon fat from the skillet. Once cooled, crumble bacon into small pieces.
3. Using a large mixing spoon, lightly coat the inside of a bowl or casserole dish large enough to hold the popcorn with the reserved bacon fat. Combine the popcorn and bacon in the greased bowl. Set aside.
4. Place maple syrup, in a heavy-bottomed, non-reactive saucepot over medium-high heat. Bring to a boil, reduce heat to medium low and continue boiling until the mixture reaches 236 degrees on a candy thermometer.
5. Drizzle the hot maple syrup over the popcorn. Working quickly, stir with greased mixing spoon until all popcorn is coated with maple syrup.
6. Cool and store in airtight containers in the fridge or enjoy immediately!

Ingredients:

• ½ cup 35% Cream
• ¼ cup Maple Syrup
• 2 tsp corn starch
• 1 tbsp water

Directions:

1. Add cream and syrup to a pot and begin heating it on medium heat.
2. In a small separate bowl, mix the cornstarch with the water until it is dissolved and add it to the cream and syrup that is heating.  It will thicken as it begins to boil.
3. Continue to stir for 20 seconds as it simmers and then turn off the heat and set aside to cool.
4. If you want to assure it is smooth, then you can strain this mix through a mesh strainer to remove any small clumps that may have not dissolved.

Watch Live Cooking Demo

Serves 4

FOR THE CHICKEN
Ingredients:
• 4 boneless, skin-on, Organic Chicken Breasts – approx. 6 oz each
• 1 tbsp. fresh Sage chopped
• 1 tsp fresh Thyme chopped
• 1 tsp fresh Garlic minced
• 1 tsp fresh Rosemary chopped
• 3 tbsps. Balsamic vinegar
• 2 tbsps. Olive or Walnut oil
• Salt and pepper (to taste)

Directions:

Coat the chicken breasts with balsamic vinegar and rub thoroughly with the herb mixture. Let sit for half an hour
Sprinkle with salt and pepper
Heat oil on high heat and sear marinated chicken skin side down first until nicely browned
Turn and sear opposite side.
Reduce heat and gently cook chicken until it reaches internal temperature of 165 F
Let rest 5 to 10 minutes

FOR THE SUCCOTASH
Ingredients:
• ½ small Butternut Squash
• ½ cup Kernel Corn
• ½ cup cooked Red Beans
• ½ cup Maize
• 1 tsp. fresh Sage chopped
• 1 tsp. fresh Garlic minced
• 1 cup Vegetable or Chicken stock
• 1 tbsp. Olive or Walnut oil

Directions:

Peel the squash, remove seeds and dice ¾ inch
Add the squash, corn, maize and beans to the stock and simmer until all ingredients are soft
Heat oil in a skillet and sauté drained vegetable mixture with garlic and herbs
To serve, place succotash in center of the plate
Slice chicken breast into 4 slices and place on top of succotash
Serve immediately