Marinade (for 1.5 lb meat)
1.5lb of skirt steak, flap steak or flank steak
1/3 C soy sauce
3T worcestershire sauce
1 T balsamic vinegar
2 T veg oil
4 cloves garlic, crushed and finely chopped
1 t sugar
freshly ground pepper
Refrigerate but take out 30 mins before grilling.
Marinade for at least 3-4 hrs.
Heat the grill to high (500 deg)
Grill for 4 min on each side, 6 min for thicker flank steak.
Remove to cutting board or plate, cover loosely with aluminium foil, allow to rest for
5-10 minutes (20 min for thicker flank steak.
Cut on the bias and serve immediately.
1/4 C olive oil
1 large onion , chopped
2 cloves garlic, chopped
2 slices of ginger
1 lg or 2 medium potato(es) peeled and cut into 1/2″ cubes
2 T flour
2 C chicken broth
2 C milk or almond milk
1 lb catfish nuggets or cod pieces
salt and pepper to taste
Put oil in a medium saucepan.
Over med heat, saute onion and garlic until soft.
Over low heat, add potato and cook until potato begins to soften.
Continue on low heat, sprinkle with flour, stir gently for about 5 mins.
Add liquids, continue to stir until soup begins to thicken.
Gently stir in fish and continue to cook till fish is cooked.
Season with salt and pepper.
This is the recipe that is on the back of every yellow bag of Nestle’s chocolate chips.
2 1/4 C AP flour
1 t baking soda
1 t salt
! C (2 sticks) butter, softened
3/4 C sugar
3/4 C packed brown sugar
1 t vanilla
2 large eggs
2 C (12 oz) semi sweet chocolate chips
1 C chopped walnuts
Preheat oven to 375 deg.
Combine flour, baking soda and salt in a small bowl.
Beat butter, sugars and vanilla in a large bowl till creamy.
Add eggs, one at a time, beating well.
Gradually beat in flour mixture.
Stir in chocolate chips and nuts.
Drop by rounded tablespoon onto ungreased baking sheets.
Bake for 9-11 mins or until golden brown.
Cool on baking sheets for 2 mins.
Remove to wire racks to cool completely.