TheBetter ImpactFamily

Cookbook

From Friday Lunches to Family Favourites!

This e-book is dedicated to our awesome clients.We finally had the chance to bring you a book of

recipes from our Friday lunches!

Published by Better Impact Inc. | Quarantine 2020

www.betterimpact.com

Patricia and Patric

k’s

Double Bacon + Egg Burgers

1. Fry bacon until crispy2. Fry eggs (cook in bacon grease for extra flavour)

3. Cook burgers and buns to your liking4. Assemble with burger toppings

of your choice (we recommend avocado), and enjoy!

https://thestayathomechef.com/garlic-mashed-potatoes/https://www.asweetpeachef.com/garlic-parmesan-green-beans/

https://thestayathomechef.com/slow-cooker-beef-short-ribs/

Short Ribs: 4 lbs boneless or bone-in beef short ribs (about 8 short ribs)1 tsp salt1 tsp black pepper3 cups beef broth1/4 cup worcestershire sauce1 tsp garlic powder1 tsp onion powder1 sprig fresh rosemary

1. Season the short ribs with salt and pepper. Heat a large skillet over high heat. Sear the short ribs on each of the 4 sides for about 60 seconds per side. 2. Pour the beef broth, worcestershire sauce, garlic powder, and onion powder into a slow cooker and stir together. Place the short ribs into the liquid in the slow cooker.3. Place rosemary sprig on top of meat and put the lid on. Cook on low for 6-8 hours, until meat is tender.

These recipes were found here (all we did was taste test them for you):

Mashed Potatoes:6 cups chicken broth5 lbs red potatoes unpeeled5 cloves garlic whole1/2 cup salted butter4 ounces cream cheese1/2 cup buttermilk1 tsp salt

1. Bring the chicken broth to a boil in a large pot over high heat.Meanwhile, cut the unpeeled potatoes into 1 inch cubes or chunks. Place the potato chunks and garlic cloves into the boiling chicken broth and boil until potatoes are tender, about 15 minutes.2. Strain the potatoes from the broth and transfer the cooked potatoes into a large mixing bowl.3. Add in the butter, cream cheese, butter-milk, and salt. Use a masher to mash the potatoes and other ingredients until every-thing is melted, combined, and completely mashed.

Garlic Parmesan Green Beans:1 lb fresh green beans, stems removed1 tbsp olive oil2 cloves garlic, minced1/2 tsp sea salt1/8 tsp ground black pepper1 tbsp parmesan cheese, grated

1. Heat olive oil over medium-high heat in a large skillet. 2. Add garlic and cook 1 minute, stirring frequently..3.Add the green beans, sea salt, and black pepper, and toss to coat green beans evenly. Continue to saute for approx. 5-6 minutes. 4. Remove from heat and sprinkle grated parmesan. Toss once again until parmesan is melted.

Slow-CookedShort Ribs

MoroccanMeatballs These recipes were found here:

https://www.onceuponachef.com/recipes/grilled-moroccan-meatballs-with-yogurt-sauce.htmlhttp://www.mymoroccanfood.com/home/2015/6/11/moroccan-tomato-and-cucumber-salad

Moroccan tomato and cucumber salad

1 large onion finely chopped6 medium sized tomatoes, seeded and chopped in 1/2 cm cubes1 medium sized cucumber, seeded and chopped in 1/2 cm cubes2 tbsp olive oil 2 tbsp chopped parsley1 tbsp lemon juiceSalt and pepper to taste

1. In a bowl, combine all the ingredients together and keep in the fridge until ready to serve. Tip: Adding a bit of honey to the salad balances the acidity and gives a very light and sweet taste to the salad.

Moroccan Meatballs

1 large egg3 garlic cloves, minced1 tsp ground cumin1 tsp ground allspice1/4 cup finely chopped fresh cilantro1-1/4 tsp kosher salt1/2 tsp freshly ground black pepper1-1/4 lbs 85% lean ground beef1/3 cup pankoVegetable oil, for grilling

1. Preheat the grill to medium-high heat (about 500 degrees).2. Mix together the egg, garlic, cumin, allspice, cilantro, salt and pepper in a medium bowl. Add the ground beef and panko and mix with your hands until well combined. 3. Using a 1/3 cup measure, form 8 disc-shaped meatballs. (They will dome slightly on the grill, forming nicely rounded meatballs.)

4. Lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Grill the meatballs, covered, for about 4 minutes per side, or until they are nicely browned on the exterior and no longer pink in the center. 5. Transfer the meatballs to a serving plate and let rest for 3 minutes. Serve with the yogurt sauce and couscous, if desired.

For the Yogurt Sauce:1/2 English cucumber, peeled, halved lengthwise, seeded and finely diced1 cup plain low-fat or whole milk Greek yogurt (do not use non-fat)2 tbsp fresh lemon juice, from one lemon1 tbsp chopped fresh dill1/4 tsp Kosher salt1/4 tsp freshly ground black pepper

1. Combine all of the ingredients in a small bowl and mix well.

Deviled Eggs1. Hard boil the 8 eggs.2. Oven cook or pan fry the bacon until it is extra crispy.After bacon has cooled, crush it into small pieces.Cut the the stalk of the green onion to make your chives.3. Once the eggs have cooked and been peeled, cut each egg in half (lengthwise). Scoop out the yolk and place it a mixing bowl. Place egg whites on a platter and cover.4. Take the mixing bowl with the egg yolk and add in the mayonnaise, mustard, garlic powder, red pepper flakes, and salt. Stir until ingredients form into a creamy consistency. An electric hand-mixer makes this process go more quickly, though a spatula, fork and whisk can achieve the same results manually. Add additional quantities of ingredients to taste.5. Place mixture into a decoration bag or a ziplock bag. Cut a corner of the bag and gently squeeze mixture into the depression of each egg.Sprinkle bacon and chives onto eggs6. Eat one deviled egg for quality control, then serve! (If you are making them ahead of time, place eggs into refrigerator until you are ready to serve).

Rob’s Bacon and Chive Deviled Eggs

8 eggs1/2 cup of mayonnaise1 tbsp of Dijon mustard2/3 tsp of garlic powder1/2 tsp of red pepper flakesDash of salt2-3 slices of bacon2 tbsp of chopped green onion

Rob’s Secret Tip: The delicious taste of these deviled eggs comes from the red pepper flakes. Don’t leave them out!

These recipes were found here:https://cookieandkate.com/best-hummus-recipe/

https://12tomatoes.com/turkish-braised-beef/https://hungerthirstplay.com/how-to-make-quick-pickled-cabbage/

Homemade Pickled Cabbage:

1 cup sliced red cabbage1 tsp granulated sugar1/2 tsp salt3/4 cup rice wine vinegar (or apple cider vinegar/white vinegar)optional: add spices like black peppercorn

1. Set 2 to 3 cups of water to boil in a kettle or a sauce pan. In a container with a lid, like a mason jar, add vinegar, sugar, salt and any spices if you choose. Stir to combine.2. Place the sliced cabbage in a colander. Once the water is boiling, pour slowly over the cabbage until all the water is gone. This can be done over the sink or over a large bowl.3. Transfer the red cabbage to the container with the vinegar mixture. Let sit for 30 minutes before using.

Turkish Braised Beef: 3 lbs boneless beef chuck1 large yellow onion, chopped1 large green bell pepper, chopped3 cloves garlic, minced1 cup beef stock, divided (optional: dry red wine)1 tbsp tomato paste1 tsp cumin1 tsp paprika1/2 tsp cinnamon1/4 cup water6 tbsp olive oil2 tsp kosher salt1 tsp pepper

1. Preheat oven to 350°F.Heat olive oil in a heavy bottomed stock pot over high heat. Work in small batches to brown beef on all sides, remove from pot and set aside.

2. Sauté onions and bell pepper until veggies are softened. Add minced garlic and stir until fragrant, about 1 minute.3. Stir in 1 tablespoon tomato paste. Add ¼ cup beef stock to pot and stir to deglaze, scraping up brown bits. Return beef to pot and add cumin, paprika, cinnamon, salt, pepper, remaining beef stock, and water. 4. Bring to a boil.Cover and transfer pot to oven, 2-1/2 hours. Remove meat and vegetables from pot and gently pull meat apart with a fork.

Tip: We chose to serve this dish on pita bread with a tzatziki-like yogurt sauce, homemade pita chips, and homemade hummus (recipe link below).

Turkish Beef Pitas

This recipe was found here:https://www.dinneratthezoo.com/slow-cooker-meatballs/

Slow-Cooked Meatball Subs:

1-1/2 pounds ground beef3/4 cup Italian breadcrumbs1/4 cup chopped fresh parsley, plus more for serving1 tsp minced garlic1/2 cup minced onion1 egg1/3 cup grated parmesan cheese, plus more for serving1 tsp salt1/4 tsp peppercooking spray28 oz jar marinara sauce16 oz can crushed tomatoes15 oz can tomato sauce

1. Preheat the broiler. Coat a baking sheet with cooking spray.Place the ground beef, breadcrumbs, parsley, garlic, onion, egg, parmesan cheese, salt and pepper in a bowl. Mix until well combined. If it’s hard to get everything to mix together, add a little water, a teaspoon at a time until a smooth mixture forms.2. Shape the meat into 1 inch meatballs and place on the prepared baking sheet.Broil the meatballs until browned, about 8-10 minutes.3. Place the meatballs in the slow cooker. Add the marinara sauce, crushed tomatoes and tomato sauce and stir gently to combine.4. Cover the slow cooker and cook on LOW for 6-8 hours or HIGH for 3-4 hours.

Dan’s Secret Tip: Serve on Italian herb buns lined with provolone cheese, then sprinkle with parmesean and parsley!

Mouthwatering Meatball Subs

This recipe was found here:

https://www.thechunkychef.com/easy-slow-cooker-mongolian-beef-recipe/

MongolianBeef

Slow-Cooked Mongolian Beef

1-1/2 lbs thinly sliced flank steak (1/4 inch thick)1/4 cup cornstarch1 tbsp vegetable oil3-4 cloves garlic, minced2 tsp fresh ginger, minced3/4 cup water3/4 cup reduced sodium soy sauce3/4 cup light brown sugar, packed1-2 tsp Sriracha sauce (can substitute with red pepper flakes or cayenne instead - in whatever amount you prefer)1 cup shredded carrots4-6 green onions, thinly slicedSesame seeds, for garnish

1. Add sliced flank steak and cornstarch to a large resealable plastic bag. Close and shake to coat well. This can be done in a large mixing bowl as well, but it’s less messy to do in a bag. 2. To the bottom of slow cooker, add vegetable oil, garlic, ginger, water, soy sauce, brown sugar and Sriracha sauce. Stir to combine. Add in coated flank steak and carrots and stir again until everything is coated in the sauce.3. Cover and cook on HIGH for 2 to 3 hours or on LOW for about 4 hours, until steak is cooked and tender.4. Serve over white rice and garnished with green onions and sesame seeds if desired.

These recipes were found here:https://www.simplyrecipes.com/recipes/grilled_marinated_flank_steak/https://www.allrecipes.com/recipe/235932/brazilian-grilled-pineapple/

https://www.oliviascuisine.com/brazilian-vinaigrette-salsa/

Flank Steak+ Pineapple

Marinated Flank Steak:

1/3 cup extra virgin olive oil2 cloves garlic, minced2 tbsp red wine vinegar1/3 cup soy sauce1/4 cup honey1/2 tsp freshly ground black pepper2 pounds flank steak

1. Combine the marinade ingredients in a large non-reactive bowl. Chill and marinate for two hours, up to 24 hours.2. Place steak on the hot side of the grill. Grill for a minute or two on each side to get a good sear, then move the steak to the cooler side of the grill, cover and cook a few minutes more until done to your liking.

Grilled Pineapple:

1 cup brown sugar2 tsp ground cinnamon1 pineapple - peeled, cored, and cut into 6 wedges

1. Preheat an outdoor grill for medium-high heat and lightly oil the grate.2. Whisk brown sugar and cinnamon together in a bowl. Pour sugar mixture into a large resealable plastic bag. Place pineapple wedges in bag and shake to coat each wedge.3. Grill pineapple wedges on the preheated grill until heated through, 3 to 5 minutes per side.

Brazilian Vinagrette Salsa:

1 large onion, diced4 tomatoes, diced1 green or red bell pepper, diced1/3 cup chopped parsley1/4 cup white wine vinegar1/2 cup olive oilSalt and pepper to taste

1. Combine all the ingredients in a large bowl and mix well.Season with salt and pepper and serve.

Tip: The vinaigrette tastes even better if you let it rest at room temperature for about 30 minutes to one hour!

These recipes were found here:https://tastesbetterfromscratch.com/grilled-chicken-street-tacos/

https://www.cookingclassy.com/mexican-street-corn-salad-with-avocado/

Grilled Chicken Street Tacos

1-1/2 lbs boneless skinless chicken thighs20-22 mini white corn tortillas, warmed on a skilletPico de gallo1/2 cup fresh cilantro, choppedFresh lime juice

For the Marinade:4 tbsp orange juice2 tbsp apple cider vinegar1-1/2 tbsp lime juice3 cloves garlic, minced1-1/2 tbsp ancho chili powder or chipotle chili powder2 tsp dried oregano leaves2 tsp paprika1/4 tsp ground cinnamon1 tsp saltFreshly ground black pepper

1. Make chicken marinade, add chicken thighs, and refrigerate for at least 1 hour.2. Preheat grill over medium-hight heat. Oil the grill with canola oil or spray generously with cooking spray. Cook for about 4-5 minutes on each side, flipping once. Transfer to a plate and allow to rest for a few minutes before chopping into small pieces.3. Layer two warmed mini corn tortillas together. Top with chopped chicken, pico de gallo, cilantro, hot sauce, and sour cream (optional). Spritz with a little bit of lime juice. Serve immediately.

Mexican Street Corn Salad

4 medium ears fresh corn1-1/2 tbsp vegetable oil1/3 cup chopped red onion1/3 cup chopped cilantro1 1/2 avocados1 garlic clove, minced3 oz cotija cheese, crumbled1/2 tsp chili powder1 jalapeno, seeded and minced3 tbsp mayonnaise

1-1/2 tbsp lime juiceSalt

1. Heat oil in a large skillet over medium-high heat. Add corn, season lightly with salt and cook, until golden brown. 2. Transfer to a serving bowl and add the other ingredients. Serve!

Chicken Street Tacos

From all of us at Better Impact,we wish you a safe (and delicious) quarantine!