Recipe 1: Weiss Tourtiere

Submitted by Nathaniel Maihiot-Weiss

What made this recipe special:

“it’s been a family favourite for generations, with my grandma giving it to her kids who loved it, and now her kids make it for the entire family. Its been a highlight of every Weiss Christmas party!” – Nathaniel Maihiot-Weiss

Ingredients:

▢ 1 lb coarsely ground pork

▢ 1/4 cup white onion, minced

▢ 1/2 tsp salt

▢ 1/4 tsp black pepper

▢ 1/2 tsp dried summer savoury (or approx. 1/4 cup fresh or dried)

▢ dash cloves

▢ 1/4 cup boiling water

▢ pastry for 2-crust pie

Instructions:

1. Mix pork, onion, and seasoning. Add water. Simmer uncovered for about 20 mins, stirring occasionally.
2. Cool meat and skim off fat.
3. Line 9-inch pie plate with pastry and fill with meat mixture.
4. Cover with pastry, seal edges and cut small steam vents in top of pie.
5. Bake at 425F until lightly browned, about 30 minutes.

Recipe 2: Thai Pineapple Fried Rice

Submitted by Chelsea Tho

What made this recipe special:

“I really love pineapple fried rice from back home but have not been able to find decent pineapple fried rice outside in downtown Toronto so I taught myself how to make it traditionally myself!” – Chelsea Tho

Ingredients:

▢ 1 ¼ teaspoon curry powder

▢ ½ teaspoon white pepper

▢ 1 ½ teaspoon sugar

▢ ¼ teaspoon table salt

▢ 2 teaspoon soy sauce

▢ 2 teaspoon fish sauce

▢ 3 tablespoon oil

▢ 12 medium to large shrimp, or as many as you want, peeled and deveined

▢ 2 eggs

▢ 375 grams cooked rice

▢ ½ cup small diced onions

▢ 1 cup fresh pineapple, ½” x ½” x 1″ pieces

▢ 2 tablespoon raisins, optional

▢ ½ cup roasted cashews, unsalted

▢ 2 green onions, chopped

▢ 1 roma tomato, 1-inch diced

Instructions:

1. Combine curry powder, white pepper, sugar and salt and stir to break up the curry powder. This will make it much easier to distribute the curry powder into the rice evenly.
2. Combine the soy sauce, fish sauce and shrimp paste in oil (if using) in a small bowl.
3. In a wok or a large frying pan, heat 2 tablespoon of neutral oil until hot over high heat. Sear the shrimp without stirring until they’re at least halfway done and slightly browned on the underside; flip and cook the other side just until done. Turn off the heat and remove the shrimp from the pan, leaving all the oil behind.
4. Add more oil to the wok if needed, then add the eggs and scramble slightly. When the egg is half way cooked, add the rice and onions and toss to mix.
5. Add the dry seasoning and the fish sauce + soy sauce and toss until the rice grains are evenly coated in the seasoning.
6. Toss in the pineapple and raisins (if using) then allow the rice to sit undisturbed for 10-15 seconds to allow the rice to toast and brown slightly. Toss everything and repeat the toasting process a few more times.
7. Turn off the heat and stir in the cashews, tomatoes and green onions. Serve on a plate or in a pineapple bowl for a “touristy” version, and add a garnish of cucumber slices and/or shredded coconut, if desired. Enjoy!

Recipe 3: Dhokla

Submitted by Sarra Lalji

What made this recipe special:

“I have eaten it since childhood every day when I was younger. Its such a famous snack and so good.” – Sarra Lalji

Ingredients:

2 servings:

▢ 1 cup gram flour (besan)

▢ 3/4 cup water

▢ 1 teaspoon sugar

▢ 1 tablespoon lemon juice

▢ 1 teaspoon salt

▢ 3/4 teaspoon baking soda

▢ 1 tablespoon refined oil

▢ 15 curry leaves

▢ 1 teaspoon mustard seeds

For Garnishing:

▢ 4 sliced green chilli

▢ 1 handful coriander leaves

▢ 1 teaspoon coconut powder

Instructions:

1. Take a large mixing bowl and add gram flour, salt, water, lemon juice and baking soda to it. Mix all these ingredients well. Allow the batter to ferment for 1-2 hours. If you are making it in the winter season, this might take longer. In the meantime, pour boiled water into a steamer and grease the utensil with oil.
2. Pour the dhokla batter in the greased utensil and cook on low flame in a steamer for 15-20 minutes. Check with a knife after 15 minutes by inserting it inside the dhokla. If the knife comes out clean, remove it from the stove. Allow the dish to cool and then cut into squares.
3. For the tempering, heat a pan with oil in it over a medium flame. Once the oil is sufficiently hot, add mustard seeds, curry leaves and sliced green chilli. Add 1/2 cup of water to the pan and allow it to boil. On 2-3 boils, lower the flame and squeeze 1/2 lemon, add sugar and green coriander leaves. If you prefer higher spice levels, add some finely chopped green chillies. You can also make a Dhokla sandwich by layering Dhokla and adding sauce
4. Turn off the heat and pour the tempering on the dhokla and sprinkle the coconut powder over the dish (optional). Transfer the dish to a plate and serve it with any spicy chutney that you like such as green coriander chutney.

Recipe 4: Comforting chicken curry

Submitted by Kurinchi Pugazhendgi

What made this recipe special:

“This is a staple by my mom who got the recipe passed down by her mom. It is exceptionally special as my dad and I recreated it for mothers day during the pandemic and it moved her to tears.” – Kurinchi Pugazhendgi

Ingredients:

▢ Chicken

▢ 1 teaspoon cumin,

▢ 3 tablespoon coconut

▢ 2 inches ginger

▢ 6 cloves of garlic

▢ 1 onion

▢ 1 tomato

▢ 1 cup potato cubes

▢ 1 cinnamon stick

▢ 2 star anise

▢ chilli powder, optional

▢ 1 1/2 teaspoon coriander powder

▢ 1 teaspoon Garam masala

▢ 3 tablespoon fennel seeds

▢ coriander for garnish

Instructions:

1. Prepare ginger garlic paste by blending 6 cloves of garlic with equivalent amount of ginger in water. Set aside the paste.
2. Grind 3 tablespoon of fennel with 3 tablespoon of coconut shavings, set aside.
   Saute half a onion in a pot. Add the ginger garlic paste once the onion starts browning.
3. After 3 minutes, add the cut chicken pieces and one tomato.
4. Mix the following powder in one cup of water: Chilli, coriander, tumeric and Garam masala powder in one cup of water.
5. Once chicken is cooked, add the prepared powder mix and let it boil.
6. Add Potato cubes as well as the ground fennel/coconut mix. Ensure there is sufficient water.
7. In a separate frying pan, fry 2 star anise, 1 cinnamon stick and 1 spoon of cumin seeds. Add 1/2 onion and saute.
8. Once the spices in the curry are well mixed, add the sautéed mix and garnish with coriander.
9. Voila, comforting chicken curry is prepared!

Recipe 5: Grape Jelly Meatball

Submitted by Emily Fujiwara

What made this recipe special:

“My mom has been making this dish for my dads birthday every year because it is his favorite.” – Emily Fujiwara

Ingredients:

For the meatballs:

▢ 2 pounds hamburger meat

▢ 16 ritz crackers, crushed

▢ 1 chopped onion

▢ Salt and pepper

For the sauce:

▢ 8oz tomato sauce

▢ 1 envelope chili mix

▢ 8oz grape jelly

Instructions:

1. Roll the hamburger meat, crackers, onion, and salt/pepper into meatball shapes.
2. Spread on oven pan.
3. To prepare sauce, heat and melt jelly in a pot. Once melted, mix in the tomato sauce and chili mix.
4. Pour on top of raw meatballs.
5. Bake at 350 degrees F for 45-60 minutes.

Recipe 6: Corn Pudding

Submitted by Emily Fujiwara

What made this recipe special:

“This is my great grandmothers recipe (the picture on the side is her original copy of the recipe that has been passed down to me). She always loved how simple it was to make but how flavourful it was. I now make this for holidays with my family like Easter, Thanksgiving, and Christmas.” – Emily Fujiwara

Ingredients:

1 large can of creamed corn
Onion to taste
10-14 soda crackers, crushed
3 slightly beaten egg
1/2 cup milk
2 Tablespoons butter
Salt and pepper to taste

Instructions:

Mix all ingredients and bake for 1 hour at 350 degrees F.