Pad Thai (From Eat, Shrink and be Merry)

Yes, this is the best Pad Thai recipe out there. Yes, you need fish sauce. If you make it for people, they will like you.

3 tbsp freshly squeezed lime juice
3 tbsp Asian fish sauce 
2 tbsp ketchup
2 tbsp brown sugar
1 tbsp grated gingerroot
1 tbsp soy sauce
1 tsp toasted sesame oil
1/4 tsp crushed red pepper flakes or hot sauce
8 oz rice stick noodles (ideally 1/8 inch wide – I used wider)
2 tsp peanut or vegetable oil
1/2 cup thinly sliced red onions or shallots 
2 tsp minced garlic
1 medium red bell pepper, seeded and diced or sliced
8 oz uncooked medium shrimp, peeled and deveined
1/2 cup chopped green onions
1/4 cup chopped fresh cilantro
1/4 cup chopped dry-roasted peanuts (optional)

First, gather all your ingredients together and prepare.Do all the chopping at the beginning because once you start cooking, you start throwing food from the cutting board into the pan faster than the speed of light! To prepare the sauce, whisk together lime juice, fish sauce, ketchup, brown sugar, gingerroot, soy sauce, sesame oil and crushed red pepper flakes. Set aside. Prepare the noodle according to your package and set aside. While the noodles are soaking, heat peanut oil in a large, non-stick pan or wok. Add onions and garlic. Cook and stir over medium-high heat until onions are tender, about 2 minutes. Add red pepper and cook 2 more minutes, stirring often. Add shrimp. Cook and stir until shrimp turns pink, about 3 minutes. Add reserved sauce, noodles, bean sprouts, green onions and cilantro. Toss and cook until mixture is hot, about 1 minute. Add peanuts, toss and serve.

Tabbouleh (from Canadian Living)

This is pretty much the best Tabbouleh recipe out there. Bring it to your next picnic. People will say "Hey, that's great Tabbouleh".

Ingredients

• 1 cup (250 mL) medium or coarse bulgur
• 1 can (19oz) drained and rinsed chickpeas
• 2 tomatoes, seeded and chopped
• 1 cup (250 mL) diced English cucumbers
• 1 cup (250 mL) minced fresh Italian parsley
• 1/2 cup chopped feta
• 1/2 cup (125 mL) chopped green onions
• 1/4 cup (60 mL) chopped fresh mint

Dressing

• 1/4 cup (60 mL) lemon juice
• 2 tbsp (30 mL) olive oil
• 2 cloves of garlic, minced
• 1 tsp (5 mL) salt
• 1/2 tsp (2 mL) pepper

• Preparation

  In saucepan, bring 1-3/4 cups (425 mL) water to boil; stir in bulgur. Reduce heat to low; cover and cook for 10 minutes or until no liquid remains. Transfer to large bowl, fluffing with fork. Let cool to room temperature.

  Add chickpeas, feta, tomatoes, cucumber, parsley, onions and mint.

  Dressing: In small bowl, whisk together lemon juice, oil, garlic, salt and pepper; pour over bulgur mixture and toss to combine.

Beef or Shrimp in Peanut Sauce

This is a great recipe that is easy and fast to cook up. Also a terrific way of using left over steak or roast. You can substitute any veggies that you like (green and yellow beans are great in it).

200 g Instant Noodles (Rooster Brand or someting similar)
1 cup uncooked shrimp or left over beef (sliced thinly)
1 red pepper thinly sliced
1 med carrott sliced match stick size
2 cups brocolli cut into medium sized florets
1 small onion thinly sliced
2 cloves garlic
Peanut oil (or other oil for frying)

Sauce

1/4 cup Peanut butter (we use chunky, because that's what we keep in the house)
2 Tbs Soy Sauce
2 Tbs RiceVinegar (Cider vinegar can be used as well)
1 Tbs Honey
1 tsp Sesame oil (optional)

To make the sauce, just add the sauce ingredients to a sauce pan and heat until the peanut butter is melted and it looks like sauce. Set aside.

Make your noodle according to package and set aside.

Heat your oil and then fry onion and garlic for a couple of minutes. Add your vegetables until they are cooked. Add shrimp or beef near the end. When everything is done add the noodles and sauce and mix it together really well.

Makes enough for about 3 adults.

Waffles

These are so yummy that if you make them, you will never buy waffle mix again. Actually, do yourself a favour and never buy waffle mix again.