Chef Brad Lazarenko’s Métis Boulettes

Chef Brad Lazarenko’s Métis Boulettes

  PrintChef Brad Lazarenko’s Métis Boulettes Serves 4-6 Ingredients2 L (8 cups) meat broth/stock 6 medium potatoes, peeled and cut in quarters 6 stalks of celery, cut into small pieces 6 medium carrots, cut in small pieces 1 kg of ground bison, moose or deer 3...
Chef Shane Chartrand’s Puffed Fried Rice

Chef Shane Chartrand’s Puffed Fried Rice

PrintChef Shane Chartrand's Puffed Fried Rice Yield: Makes approximately 2 cups Ingredients3 cups (750 mL) water 1 cup (250 mL) wild rice, rinsed and drained Neutral-flavoured cooking oil, such as canola, for frying To taste salt PreparationBring the water, rice, and a...
Chickpea Avocado Sandwich

Chickpea Avocado Sandwich

PrintChickpea Avocado Sandwich Makes 4 sandwiches Ingredients1 398g can chickpeas, drained 1 Tbs ground cumin 1 tsp ground coriander 2 tsp black pepper To taste salt ¼ cup parsley, fine chop 2 small carrots, grated 2 avocados To taste pickled jalapeños PreparationAdd...
Salmon Teriyaki

Salmon Teriyaki

PrintSalmon Teriyaki Serves 2 Ingredients2 cups cooked rice 1 Tbs (1 Tbs) mirin 1/3 cup (80 mL) soy sauce 1 Tbs (15 mL) sesame oil 2 Tbs (30 mL) dark maple syrup 1 Tbs (15 mL) water 200g salmon, skin and bones removed and cut into bite-sized cubes 1 avocado 1 green...

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