Jekyll2023-01-23T21:52:55+00:00https://theosrecipes.ca/Recipes that I cook and enjoy.Theodore Baschak2018-07-09T00:00:00+00:002018-07-09T00:00:00+00:00https://theosrecipes.ca/soups/2018/07/09/roasted-red-pepper-soup<p>A rich, smokey, red pepper and tomato cream soup.</p> <p>Delicious!</p>Theodore Baschak

A rich, smokey, red pepper and tomato cream soup.

2018-02-17T00:00:00+00:002018-02-17T00:00:00+00:00https://theosrecipes.ca/sauces/southern/2018/02/17/peach-ghost-pepper-bbq-sauce<p>A very spicy peach BBQ sauce. Excellent when grilling chicken or pork.</p> <p>Delicious!</p>Theodore Baschak

A very spicy peach BBQ sauce. Excellent when grilling chicken or pork.

2018-02-17T00:00:00+00:002018-02-17T00:00:00+00:00https://theosrecipes.ca/breakfast/2018/02/17/habanero-hashbrowns<p>A very spicy breakfast hash brown. Really wakes you up!</p> <p>Delicious!</p>Theodore Baschak

A very spicy breakfast hash brown. Really wakes you up!

2017-07-15T00:00:00+00:002017-07-15T00:00:00+00:00https://theosrecipes.ca/chinese/sichuan/2017/07/15/spicy-peanut-noodle-soup<p>A spicy peanut noodle soup inspired by the one at Spicy Noodle House in Osborne Village in Winnipeg. Did a “taste it then make it” date with my wife, and made the soup a week later. The level of heat can be adjusted by using more Sriracha sauce.</p> <p><img src="/images/toasting_sichuan_peppercorns.jpg" alt="Sichuan Peppercorn" /></p> <p>Toasting the Sichuan peppercorns.</p> <p><img src="/images/ground_sichuan_peppercorns.jpg" alt="Ground peppercorns" /></p> <p>Partially ground Sichuan and Black peppercorns.</p> <p><img src="/images/spicy_peanut_noodle_soup.jpg" alt="On Rice" /></p> <p>Delicious!</p>Theodore Baschak

A spicy peanut noodle soup inspired by the one at Spicy Noodle House in Osborne Village in Winnipeg. Did a “taste it then make it” date with my wife, and made the soup a week later. The level of heat can be adjusted by using more Sriracha sauce.

2017-06-20T00:00:00+00:002017-06-20T00:00:00+00:00https://theosrecipes.ca/jelly/2017/06/20/fiery-hot-pepper-jelly<p>Pepper jelly isn’t a very common thing in Canada, and I had never even heard of one until in my early 30’s. I was instantly addicted. Now that I am enjoying cooking more I thought I should make one. It turned out, a wonderful orange color with an amazing sweet heat. It is excellent on crackers with a baked brie, or as a glaze for a pork tenderloin.</p> <p>As with any canning, it is important to sterilize your jars first. This can be done with a pot of boiling water.</p> <p><img src="/images/fiery_pepper_jelly_yellow_peppers.jpg" alt="Yellow Peppers" /></p> <p>The red and yellow sweet peppers should be finely chopped.</p> <p><img src="/images/fiery_pepper_jelly_habanero_peppers_with_other_peppers.jpg" alt="Habaneros" /></p> <p>The habaneros should be very finely chopped, you don’t want large pieces of habanero in your jelly.</p> <p><img src="/images/fiery_pepper_jelly_cooking_peppers_5.jpg" alt="Cooking Peppers" /></p> <p>Cook the peppers over high heat in the cidar vinegar and pectin.</p> <p><img src="/images/fiery_pepper_jelly_jars_front_straight.jpg" alt="Filling Jars" /></p> <p>Fill the jars by spooning peppers into each jar first to ensure that each jar gets about an equal amount of peppers. Then the rest of the jelly can be ladeled or very carefully poured into the jars.</p> <p><img src="/images/fiery_pepper_jelly_jars_canning.jpg" alt="Sealing Jars" /></p> <p>Sealing the jars happens in the canning process. With the water hot, but not boiling yet, place the jars in the canning pot. Ensure that water is at least up to the top of the jars, then bring to a boil for 5 minutes. Remove from heat and let cool. The lids will not spring back up when pressed if they are sealed. Jars that aren’t sealed should be refrigerated.</p> <p>Variations:</p> <ul> <li>For a less fiery jelly, use a less hot pepper.</li> <li>For a non-fiery jelly use only sweet peppers.</li> </ul>Theodore Baschak

Pepper jelly isn’t a very common thing in Canada, and I had never even heard of one until in my early 30’s. I was instantly addicted. Now that I am enjoying cooking more I thought I should make one. It turned out, a wonderful orange color with an amazing sweet heat. It is excellent on crackers with a baked brie, or as a glaze for a pork tenderloin.

2017-06-06T00:00:00+00:002017-06-06T00:00:00+00:00https://theosrecipes.ca/indian/curry/2017/06/06/coconut-red-lentil-curry<p>A rich and spicy curry dish which is often paired with rice. Lentils are a staple in India, and a relatively high source of vegetarian protein. The level of heat can be adjusted by using different peppers instead of Thai peppers. This dish borders being a stew, the balance can also be tipped more towards soup by adding more broth or less lentils.</p> <p><img src="/images/mortar_and_pestle_curry_spoons_garlic.jpg" alt="Spices" /></p> <p>Grinding your own curry spices in a mortal and pestle is an excellent way to mix them and get great uniform flavor.</p> <p><img src="/images/coconut_lentil_curry_after_coconut.jpg" alt="Coconut" /></p> <p>Having the coconut milk ready to pour in once the curry spices are cooked with the onion and oil helps ensure you don’t burn your mix.</p> <p><img src="/images/red_lentil_coconut_curry_on_rice.jpg" alt="On Rice" /></p> <p>Delicious!</p> <p>Variations:</p> <ul> <li>Swap out red lentils for other types of lentils, or even split peas.</li> <li>Add more vegetable broth (or water), or less lentils to make more of a soup.</li> <li>Replace Thai peppers with other types of peppers for a milder dish (or remove some of all of the seeds using mostly just Thai pepper skin/flesh). Thai peppers with seeds make a dish thats hotter than a “5”.</li> </ul>Theodore Baschak

A rich and spicy curry dish which is often paired with rice. Lentils are a staple in India, and a relatively high source of vegetarian protein. The level of heat can be adjusted by using different peppers instead of Thai peppers. This dish borders being a stew, the balance can also be tipped more towards soup by adding more broth or less lentils.