S: Sharpe Family Recipes
BC: Merry Christmas Paul You fill my heart with love and my body with warm food, even after a long day at work. I appreciate every meal you make and every dish you clean. Always. Love Trish 2011
FC: Sharpe Family Recipes
1: With a dash of turmeric and a hint of cumin, Paul Sharpe delights his family with heart healthy, international cuisine.
2: Ingredients: 1,5 cups all-purpose flour 1 tablespoon white sugar 0.5 teaspoon baking powder 2 tablespoons butter, melted 0.5 teaspoon vanilla extract 0.5 teaspoon salt 2 cups milk 2 eggs Directions: 1. In a large bowl, sift together flour, sugar, baking powder and salt. Stir in the remaining ingredients, mix until smooth. 2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 0.25 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. 3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Stack the finished crepes by putting wax paper between each one. Keep covered with a dry cloth until ready to eat. | Crepes
3: Pineapple Meatballs and Rice | Ingredients: Meatballs 1.5 lbs hamburger a hint of soy sauce 0.75 cup of bread crumbs a dash of milk 1 egg | Sauce 0.5 cup brown sugar 1.5 cups water, hot 3 beef cubes 1.5 cups vinegar 0.25 cup ketchup 2 tbsp soy sauce 1 can of pineapple 1 tsp of cornstarch | Directions: 1. Mix all of the meatball ingredients together to form meatballs. Brown the meatballs on all sides. Put in a casserole dish. 2. Bring all of the ingredients together for the sauce and boil. Blend cornstarch in 0.4 cup cold water and add to the sauce mixture to thicken. 3. Cut the pineapple into small pieces and add to the sauce. 4. Add the sauce to the casserole dish with the meatballs. Bake together at 350 degrees for 45 minutes. 5. Serve over rice. Alternative: double the sauce ingredients for more sauce and less meat.
4: Ingredients: 1 tbsp olive oil 1 cup diced carrots 1 tbsp brown sugar 1 cup chopped onions 3 cups vegetable broth 1 cup chopped celery 2 tsp minced garlic 1 tbsp grated gingerroot 2 tsp mild curry powder 1/4 tsp ground cinnamon 1 tsp each ground cumin, ground coriander and chili powder 2 cups small cauliflower florets 1 can (19 oz/540) lentils, drained 1 can (19 oz) tomatoes, undrained Salt and freshly ground black pepper to taste | The Contilentil Divide Spicy Curried Vegetable Soup
5: Directions: 1. Heat olive oil over medium heat in a large soup pot. Add onions, celery, and garlic. Cook and stir until vegetables begin to soften, about 3 to 4 minutes. 2. Add cauliflower, carrots, ginger root, curry powder, cumin, coriander, chili powder and cinnamon. Stir until vegetables are coated with spices and cook 1 more minute. 3. Add broth, tomatoes with liquid, brown sugar and salt. Bring soup to a boil. Reduce heat to low and simmer, covered, for 15 minutes. 4. Add lentils and simmer for 5 more minutes. Remove from heat. 5. Transfer half of soup to a blender and puree until smooth. Return pureed soup to pot with remaining soup. Add salt and pepper to taste as desired. | The Contilentil Divide Spicy Curried Vegetable Soup
7: Directions: 1. In a large pot, heat 2 tbsp of oil. Saute onion and garlic until softened. 2. Add chicken or beef and cook until they are no longer pink. 3. Add the carrots and potatoes, stir and then add the water and bouillon. 4. Bring to a boil and simmer momentarily. 5. While simmering make a roux of the remaining 3 tbsp of oil and the flour. Heat oil in a medium pan or skillet until the oil is shimmering. Over low-medium heat add the flour and stir rapidly, cooking until the flour is blended and takes on a pale golden hue. 6. Add the curry powder and chilli powder, mixing them into the roux. The mixture should be powdery and dry. 7. Take a cup of the hot liquid from the meat pot and slowly add it to the curry-roux mixture, stirring constantly to form a smooth paste. 8. Add the curry paste back into the meat pot, stirring until dissolved. 9. Simmer the curry for 20-30 minutes, until the sauce has thickened and the meat and vegetables are tender. If mixing with raman noodles, add 2 cups extra broth or water (broth adds more flavor) and add noodles to the curry about 20-25 minutes into the simmering process. Let the raman noodles cook with the curry for another 15-20 minutes or until softened. 10. If the curry mixture is too thick, add water. Add salt to taste. | 2-3 boneless chicken breasts or 1 lb beef, diced 4 medium potatoes, diced 3 carrots, diced 1 onion, diced 2 cloves garlic | Japanese Curry | 4 cups water 2 bouillon cubes 5 tbsp coconut oil or olive oil 0.5 cup flour 4 tbsp curry powder 1 tsp chili powder 2 tsp salt (or to taste) | Ingredients:
8: Ingredients: 5 tbsp corn oil 4 chicken portions 6 tbsp all-purpose flour 1 onion, chopped 2 celery stalks, sliced 1 green bell pepper, chopped 2 garlic cloves, chopped 2 tsp chopped fresh thyme 2 fresh red chilies, seed and chopped 14 oz tomatoes, chopped 1.25 cups chicken stocks | Louisiana Chicken | Directions: 1. Heat oil in a large pan. Add chicken and cook over medium heat, stirring for 5-10 minutes or until golden. Transfer the chicken to a plate with a slotted spoon. 2. Stir the flour into the oil and cook over very low heat, stirring constantly for 2 minutes. Add the garlic, thyme and chilies and cook, stirring for 1 minute. 3. Stir in the tomatoes and its juice, then gradually stir in the stock. Return the chicken pieces to the pan, cover and simmer for 45 minutes or until the chicken is cooked through and tender. Season to taste with salt and pepper and transfer to warmed serving plates. Serve immediately, garnished with a sprinkling of chopped thyme.
9: A Sharper Side of Chicken
11: Supreme Jerk Burger | A dash of jerk seasoning | Ingredients: 1 tsp salt 2 tbsp butter 1 onion, chopped finely 3 garlic cloves, chopped 4 oz mushrooms, chopped finely 2 tbsp chopped fresh parsley 0.5 tbsp dark rum or wine 1 tbsp Jerk Seasoning 2 lbs ground sirloin 0.5 ground pepper | To serve: 3 red onion slices 6 tbsp Jerk Mustard a few rocket springs per person (arugula) | Directions: 1. Place butter in a saucepan and melt. Add the onion, garlic and mushrooms and saute for 3 minutes. Glaze the pan with the rum or wine and cook for 2 minutes. 2. Transfer the mushroom mixture to a large mixing bowl and mix in the beef, jerk seasoning and parsley. Season with salt and pepper. Form into 6 fat patties (about 1.5 inches), place on a baking sheet, cover with cling film and place in the fridge for 30 minutes. 3. Grill or fry burgers in a skillet for 5 minutes (each side). 4. Place arugula and 1 tbsp of jerk mustard with onion to serve.
13: Egg-Fried Rice with Vegetables | Ingredients: 2 tbsp vegetable oil 2 garlic cloves, finely chopped 2 red chilies, seeded & chopped (or 1 fresh red chili with seeds) 4 oz button mushrooms, sliced | Directions: 1. Heat the oil in a wok or large skillet and sauteéthe garlic and chilies for 2-3 minutes 2. Add the mushrooms, snow peas, and corn, and stir-fry for 2-3 minutes before adding the soy sauce, sugar, and basil. Stir in the rice. 3. Push the mixture to one side of the wok and add the eggs to the bottom. Stir until lightly set before combining into the rice mixture. 4. If you want to make a crispy onion topping, heat the oil in a separate skillet and saute the onions until crispy and brown. Serve the rice topped with the onions. | 2 oz snow peas, halved 2 oz baby corn, halved 3 tbsp Thai soy sauce 1 tbsp light brown sugar 3 cups rices, cooked and cooled a few fresh basil leaves 2 eggs, beaten
14: Directions: 1. Place the lentils, rice and stock in a large casserole dish and cook over low heat, stirring occasionally for 20 minutes. 2. Add the leeks, garlic, tomatoes, ground cumin, chili powder, garam masala, bell peppers, broccoli, baby corn, and green beans to the casserole dish. 3. Bring the mixture to a boil, reduce the heat, cover and simmer for an additional 10-15 minutes. 4. Add the basil and season to taste with salt and pepper. Serve immediately. | Leek and Lentil Casserole | Ingredients: 1 cup red lentils 0.25 cup long-grain rice 5 cups vegetable stock 1 leek, cut into chucks 3 garlic cloves, crushed 14 oz tomatoes, chopped 1 tsp ground cumin 1 tsp chili powder 1 tsp garam masala 1 red bell pepper, sliced 1.5 cups small broccoli florets 6 baby corns, halved 2 oz green beans, halved 1 tbsp fresh basil
15: Nassi Goering Directions: 1. Cook the onions until brown. Cook the chopped meat in a separate frying pan. 2. Mix in the spices, Sambal, the onion and the meat together into the frying pan. Let the mixture simmer together for 10-15 minutes. Add in water for some moisture if needed. 2. Scramble the eggs and set aside. 3. Serve with the shaved lettuce, sliced cucumber and eggs. | Ingredients: 4 large onions, diced 1 tsp curry powder 1 lb chicken or turkey 1`small cucumber, sliced 1.5 tbsp Sambal 2 cups lettuce 1.5 tsp cloves 1.5 tsp chili 1.5 tsp allspice 1.5 tsp pepper 1.5 tsp salt 2-4 eggs
17: Fruity Chicken Fusilli | Ingredients: 1 lb skinless, boneless chicken, diced 1 tsp ground turmeric 0.25 tsp ground cinnamon 0.25 tsp ground cumin 0.25 tsp ground cardamom a pinch of cayenne pepper 2 tbsp peanut oil | 1 onion, finely chopped 2 garlic cloves, finely chopped 1.5 cups chicken stock 2 tbsp raisins 1 ripe mango, peeled and diced 10 oz dried fusilli 2 tbsp chopped fresh cilantro, to garnish | Directions: 1. PLace chicken in a shallow dish. Sprinkle with the turmeric, cinnamon, cumin, cardamom and cayenne and toss well to coat. Cover with plastic wrap and let stand in the refrigerator for 30 minutes. 2. Heat the peanut oil in a heavy bottom skillet. Add the onion and garlic and cook over low heat, stirring occasionally for 5 minutes. Add the spiced chicken and cook, stirring frequently for 5 minutes or until golden brown. Pour in the chicken stock and season with salt. Bring to boil, add the raisins and mango, partially cover and let simmer for 25 minutes. 3. Meanwhile, bring a large heavy bottom pan of lightly salted water to a boil. Add the pasta, return to a boil and cook for 8-10 minutes or until tender. Drain and transfer to a warmed serving dish. Add the chicken mixture, toss lightly and serve garnished with cilantro.
18: VEGETABLE KORMA | Ingredients: - 2 tsp turmeric - 4 tbsp olive oil - 2 tsp ginger paste - 0.5 cup raw cashews - 0.75 cup boiling water - 2 tbsp milk (almond milk) - 1 head of cauliflower, 1 inch pieces - 2 carrots, cut into 1 inch lengths - 1 large onion, finely chopped - 1 green or 2 red chiles, chopped (seeds) - 1 cup vegetable stock - 2 tsp ground coriander - 6 tbsp warm water - 2 tbsp kefir (optional) - 2 tsp coconut oil (or butter) - 1 tsp garam masala - 1 tsp grated nutmeg | Sharpe family favorite!
19: Directions: 1. Soak cashews in the boiling water in a bowl, set aside for 20 minutes. 2. Boil the vegetables, drain and immediately soak in cold water. Blanch cauliflower and green beans for 3 minutes; carrots will require 4 minutes. 3. Heat oil over medium heat. Add the onion, ginger paste, and chiles and cook, stirring frequently for 5-6 minutes. 4. Add the coriander and turmeric and cook, stirring for 1 minute. 5. Add half of the warm water and cook for 2-3 minutes. Repeat this process with the remaining warm water, then cook, stirring frequently for 2-3 minutes, or until the oil separates from the spice paste. 6. Add the stock and milk, and bring to a boil. 7. Add the vegetables to the pan and return to a boil. Once done, reduce heat to low and simmer for 2-3 minutes. 8. Meanwhile, put the cashews and their soaking water in a food processor and process until well blended. Add to the korma, then stir in the kefir. Reduce heat to very low. 9. Melt the coconut oil in a small saucepan over low heat. Add garam masala and nutmeg and sizzle gently for 20-25 seconds. Fold the spiced mixture into the korma. Remove from heat and serve.
21: Balti Fish Curry | Ingredients: 0.5 tbsp salt 0.66 cup water 2 bay leaves, torn 2 lbs thick whitefish or salmon fillets, rinsed and cut into large chucks 0.66 cup ghee or vegetable oil 2 large onions, chopped Indian bread or rice to serve | Marinade 1 tbsp water 1 tsp ground coriander 1 tsp ground cumin 0.5 tsp ground turmeric 0.5 tsp chili powder 1 green chili, seeded & chopped 0.5 tbsp garlic and ginger paste | Directions: 1. Marinade: mix garlic, curry paste, chili, coriander, cumin, turmeric and chili powder together with salt to taste in a large bowl. Gradually stir in the water to form a thin paste. Add the fish chucks and smear with the marinade. Tuck the bay leaves underneath, cover and let marinate in the refrigerator for 30 minutes (up to 4 hours) 2. Remove the fish from the refrigerator 15 minutes in advance of cooking. Melt the ghee or oil in a wok or large skillet over medium-high heat. Add the onions, sprinkle with salt and saute, stirring for 8 minutes (or until golden). 3. Add fish with its marinade and bay leave to the wok and stir in water. Bring to a boil, then immediately reduce the heat. Cook the fish for 4-5 minutes, spooning the sauce over the fish, moving the chucks around until they are cooked through.
22: LEMON HERB CHICK WITH WINTER VEGETABLES | Ingredients: 2 red onions 3 lbs chicken 1 bunch of kale 1 lemon, quartered 8 cloves garlic, minced 1 tsp dried rosemary and thyme 3 tbsp olive or coconut oil 5 carrots and parsnips Sea salt and fresh ground black pepper to taste | Directions: 1. Preheat oven to 425 degrees. 2. Fill chicken cavity with rosemary, thyme, lemon and half of the garlic. Put the rest of the garlic under the chicken skin. 3. Tie/bind the chicken's legs to the chicken body. Coat the chicken in salt, pepper and oil. Cook the chicken for 30 minutes and then add the kale. 6. Cook for another 30 minutes and then add the rest of the vegetables. Meal should be finished cooking within 1 to 2 hours.
23: CARNE ASADA | Ingredients: 2 lbs skirt steak 12 flour tortillas 0.25 cup lime juice 0.25 cup lemon juice 0.25 cup orange juice 0.5 cup tequila (optional) 4 cloves garlic crushed 1 medium onion chopped 2 tsp Tabasco (optional) 2 tsp black pepper 1 cup guacamole 0.25 tsp salt 1 cup salsa | Directions: 1. Mix juices, garlic, onion, tequila, Tabasco, salt and pepper in a bowl. Add meat and marinade both sides. Cover and refrigerate, turning meat over occasionally. 2. Place a few drops of water on each tortillas, stack and wrap in aluminum foil. Place on grill or oven to warm at about 200 F. 3. Remove meat from marinade, reserving marinade. Place on grill and turn steak and tortillas once during cooking. 4. Brush steak with remaining marinade and cook to your liking. Cut into thin slices for tortillas. Place steak on each tortillas with salsa and guacamole. Tastes great served with sauteed bell peppers and onions.
25: Vegan Chocolate Cake | Directions: 1. Preheat the oven to 350 degrees. In an 8X8 square pan/dish, mix together flour, sugar, cocoa, baking soda, and salt with a fork, making sure it is really blended together. Add the water, vanilla, oil, and vinegar and again, mix together so that it's blended together. 2. Place in oven and bake for about 30 minutes, or until a knife comes out clean. Cool on a rack completely (2 hours). 3. For the glaze, in a small saucepan, bring sugar, margarine, milk, and cocoa to a boil. Stir frequently, then reduce heat to a simmer for 2 minutes, stirring constantly. It may look gloppy, but it is just the bubbles! Remove from heat and stir for another 5 minutes. 4 Add vanilla, stir and immediately pour onto the cake. Glaze dries really quickly so spread it immediately and add any sprinkles at this time. Let this cool for one hour (if you can wait that long).! | Cake Ingredients: 0.5 tsp salt 1 cup sugar 1.5 cups flour 1 tsp baking soda 1 cup warm water 1 tsp vanilla extract 0.3 cup vegetable oil 0.3 cup unsweetened cocoa powder 1 tsp white or apple cider vinegar | Chocolate Glaze: 0.5 cup sugar 2 tbsp soy milk 4 tbsp margarine 2 tsp vanilla extract 2 tbsp unsweetened cocoa powder