Recipe Sifter

A classic old fashioned great American hash inspired by Julia Child's The Way to Cook. This is a great way to use leftover pork roast and the accompanying leftover vegetables. The key is to create a lovely tasty crust.

Our dinner yesterday, very cheesy and tasty. Loved the idea of using shredded potato as the crust, and the cauliflower-onion mixture was absolutely delicious. I browned the onions, which made the filling more flavorful; I also added a few dashes of red hot pepper sauce into the crust mixture to give a bit zing. Definitely a keeper and will be making it again!

An easy and tasty chicken casserole that's also loaded with chunks of vegetables.

Made quick and easy by using canned (unsweetened) coconut milk and canned kidney beans, this is a great accompaniment to jerk chicken.

So quick and the cream sauce was spectacular. Just a hint of mustard and the fresh herbs really brought it to life. I cut down on the cream and it still made plenty of sauce. Worthy of licking the plate clean, although I used some french bread to sop it up!

A delicious and filling vegetable and ground pork soup with pasta for two that's ready in under 30 minutes and packed with flavor. It's easy to turn ground pork and pasta into a great tasting inexpensive soup.

An excellent rendition of Coq au Vin - chicken cooked in red wine for the crockpot. The sauce is packed with layers of flavor, perfectly balanced and the chicken was fall apart tender.

Beautiful enough for special spring dinners, yet easy enough for weekday suppers, these chicken breasts are bursting with the fresh flavors of simple ingredients. This recipe can also be doubled if you have extra guests.

This recipe was inspired by Julia Child's Mastering the Art of French Cooking Vol. 2. It was developed as a shrimp based filling for a small Vol-au-vent.

Beef tips marinated in red wine. Pancetta (or bacon), garlic and onion. Simple flavors highlighted by earthy mushrooms, simmered long and slow.

Chock full of beef and loads of veggies that suck up the flavor of the red wine, herbs and garlic. Make up a large batch on the weekend and freeze in individual portions in zipper bags for up to 3 months.

Perfectly cooked juicy pork tenderloin marinated in mustard and thyme served with a white wine cream sauce. This sauce is perfect for the pork and any sides such as steamed potatoes and carrots.

Salmon and spinach stuffed inside of puff pastry then roasted until golden. Crispy and flaky on the outside, served with a tangy and creamy sauce.

Fresh heirloom tomatoes (any good tomatoes work just as well) and herbs are baked on a bed of mozzarella cheese in a pie shell and topped with herbed garlic olive oil.

It's not the double-down, but it's as close as you can get! The ultimate crunch and moistest lean pork chops you will ever experience.

The way my Grandma used to make it. Very hearty and comforting.