< Back Stuffed Peppers w/ Vegetable Couscous Prep Time: 30 mins Cook Time: 30 mins Serves: 4 Level: easy Soucre Alevia's Kitchen Short Description Stuffed peppers filled with vegetable couscous, topped with feta, roasted chickpeas, basil, and a drizzle of Persian lime olive oil for a fresh, flavourful bite. Ingredients 4 bell peppers 7 oz of canned corn 2 green onions diced 1 Roma tomato diced 2 stacks of celery heart-diced small 1 avocado diced ¼ cup of roasted chickpeas 16 oz tomato sauce-any kind ½ cup of Persian Lime Olive Oil-warmed 1 packet of Bulgar & Quinoa blend 6 leaves of Fresh Basil, Chiffonade 3 oz Feta cheese Preparation Clean the peppers and let them dry. Cut the tops off and a little from the bottom to make them sit level. Clean the seeds out and stuff the peppers with the meatballs. Top with your favourite tomato sauce and bake at 350°F for 30 mins or until bubbly While the meatballs are cooking, chop up the vegetables for the Couscous, start the Couscous in a pot, and follow the directions on the box. Once that is cooked, add the vegetables except for the avocado and chickpeas. Warm the oil in the microwave. When everything is ready, start to plate. Place the pepper on one side, and top with the sauce. Add the Couscous, top with the avocado, feta cheese, and chickpeas and drizzle the oil over it, then top with Fresh Basil and serve Previous Next

< Back Crab Dip Prep Time: 10 mins Cook Time: 40 mins Serves: 12 Level: easy Soucre Alevia's Kitchen Short Description A rich and creamy crab dip made with heavy cream, cream cheese, crab base, Florida Bay seasoning, lump crabmeat, and mozzarella cheese, finished with a sprinkle of parsley. Served warm, this dip is perfect for sharing. Ingredients 1 qt heavy cream 1 ½ pounds of cream cheese 1 ½ tablespoons crab base 1 tablespoon Florida Bay Seasoning 1 lb lump crabmeat 2 cups mozzarella cheese 1 pinch salt and white pepper 1 pinch dried parsley Slurry Preparation Warm the cream and cream cheese in a large saucepot over low heat; make sure to whip the lumps out. Then add the crab base & Florida Bay Seasoning and simmer. Add the crab meat and mozzarella cheese and blend Season to taste and add the parsley for colour. Thicken if needed with a slurry Previous Next

< Back Southern Soda Bread Prep Time: 10 mins Cook Time: 45 mins Serves: 12 Level: easy Soucre myrecipes.com Short Description Savour our Southern Soda Bread—a rustic loaf with a golden crust, made with buttermilk and a hint of sweetness for a tender, hearty crumb and comforting Southern flavour. Ingredients 4 ½ cups all-purpose flour ⅔ cup sugar 4 ½ teaspoons baking powder 1  ½ teaspoons baking soda 1 ½ teaspoons salt 3 cups buttermilk 3 large eggs, lightly beaten 4 ½ tablespoons butter, melted Preparation Preheat oven to 350°F. Whisk together the first 5 ingredients in a large bowl. Make a well in the centre of the mixture. Add buttermilk, eggs, and butter, whisking until thoroughly blended (batter should be almost smooth). Pour batter into 2 lightly greased 8 1/2 x 4 1/2-inch loaf pans Bake at 350°F for 45 minutes. Rotate pans in the oven and shield them with aluminum foil. Bake for 30 to 35 minutes or until a long wooden pick inserted into the centre comes clean. Cool in pans on a wire rack for 10 minutes. Carefully run a knife along the edges of the bread to loosen it from the pans. Remove from pans to a wire rack, and cool completely (about 1 hour) Previous Next

< Back Artichoke and Spinach Dip 2 Prep Time: 15 mins Cook Time: 20 mins Serves: 8 Level: intermediate Soucre Alevia's Kitchen Short Description This recipe is a delightful blend of fresh ingredients and simple steps, creating a flavourful dish perfect for any occasion. Quick to prepare and bursting with taste, it's ideal for both beginners and seasoned cooks alike. Ingredients 1 lb frozen spinach, chopped and drained 2 oz unsalted butter 1 ¾ teaspoons chopped garlic 2 teaspoons onion, minced ¼ cup flour 20 oz heavy cream 2 teaspoons lemon juice ½ teaspoon hot sauce ½ teaspoon kosher salt 3 oz sour cream 6 oz 5 cheese blend 6 oz Parmesan cheese 1 can artichoke, chopped 5 oz water Preparation Preheat oven to 350ºF Squeeze the spinach out of all the water In a saucepan, add the butter and onions and sauté. Add the garlic, hot sauce, lemon juice and salt. Then add the flour and mix well. Slowly add the cream and stir simultaneously, then add the water. Simmer for 15 minutes Add the artichokes and spinach and blend well. Turn the heat off and add the sour cream and cheese. Add seasoning to taste Serve right away or reheat in an oven-able pan for 15 minutes until bubbly Previous Next

< Back Cream Sauce Prep Time: 10 mins Cook Time: 10 mins Serves: 4 Level: easy Soucre Alevia's Kitchen Short Description A classic cream sauce made by sautéing shallots in butter, deglazing with white wine, and simmering with heavy cream until thickened. Finished with lemon juice, Worcestershire sauce, salt, and white pepper for a smooth, flavourful result. Ingredients 1 oz unsalted butter 1 shallot, finely chopped 1 oz dry white wine 1 pt heavy cream 1 pinch salt and white pepper 1 dash lemon juice 1 dash Worcestershire sauce Preparation In a saucepan, melt the butter, add the shallots and sauté until tender; deglaze with wine, add the lemon juice and Worcestershire sauce, and simmer for 3 minutes until reduced, then add the cream and reduce over low heat until thickens. Season with salt and pepper Previous Next

< Back Green Onion Lemon Butter Sauce Prep Time: 10 mins Cook Time: 20 mins Serves: 6 Level: easy Soucre Alevia's Kitchen Short Description Buttery sauce with fresh green onions and a hint of lemon—perfect for fish or vegetables. Ingredients ½ qt heavy cream, reduced by half 1 dash salt and pepper 1 green onion, diced small 2 dashes lemon juice 1 dash Worcestershire sauce 2 oz butter, softened Preparation Reduce the heavy cream over low heat in a saucepan by half or until thick. Add the green onions and simmer for 2-3 minutes; add the lemon juice, salt, pepper, and Worcestershire sauce Cut the butter into cubes and whisk the butter into the sauce very slowly over low heat. When the butter is dissolved, turn the heat off and let stand until ready to use Previous Next

< Back Chicken Cutlets with Sun-Dried Tomato Cream Sauce Prep Time: 20 mins Cook Time: 20 mins Serves: 4 Level: intermediate Soucre Alevia's Kitchen Short Description Tender chicken cutlets are pan-seared and topped with a creamy sun-dried tomato and mushroom sauce, finished with fresh parsley for a rich and flavourful dish. Ingredients 2 lb chicken cutlets ¼ teaspoon salt, divided ¼ teaspoon ground pepper, divided ½ cup slivered oil-packed sun-dried tomatoes, plus 1 tablespoon oil from the jar ¼ cup finely chopped shallots 1 cup of sliced mushrooms ½ cup dry white wine ½ cup heavy cream 2 tablespoons chopped fresh parsley Preparation Sprinkle chicken with ⅛ teaspoon of salt and pepper. Heat sun-dried tomato oil in a large skillet over medium heat. Add the chicken and cook, turning once, until browned and an instant-read thermometer inserted into the thickest part registers 165°F, about 6 minutes total. Transfer to a plate Add sun-dried tomatoes, mushrooms, and shallots to the pan. Cook, stirring, for 1 minute. Increase heat to high and add wine. Cook, scraping up any browned bits until the liquid has mostly evaporated, about 2 minutes Reduce heat to medium and stir in cream, any accumulated juices from the chicken and the remaining ⅛ teaspoon each of salt and pepper; simmer for 2 minutes. Return the chicken to the pan and turn to coat both sides with sauce Serve the chicken topped with the sauce and fresh chopped parsley Previous Next

< Back Horseradish Garlic Cream Hot Prep Time: 15 mins Cook Time: 10 mins Serves: 8 Level: easy Soucre Alevia's Kitchen Short Description Served warm, this rich and savoury cream combines bold horseradish with roasted garlic for a luxurious, flavourful sauce that elevates any dish. Ingredients 1 garlic, whole bulb 2 teaspoons olive oil 2 cups heavy cream ¼ cup horseradish ½ teaspoon Worcestershire sauce 1 teaspoon thyme ½ teaspoon salt ½ teaspoon black pepper Preparation Preheat oven to 350℉ On the garlic bulb, cut the bulb's tip-off, pour the olive oil into the open cloves and sprinkle with salt. Roast in the oven until golden brown, 30 minutes; remove and allow to cool Once the garlic clove is cool, remove the husks and place the roasted cloves into the food processor. In a saucepan, add the heavy cream and remaining ingredients, including the pureed garlic. Cook sauce until it coats a spoon without changing colour Previous Next

< Back Hummus Prep Time: 15 mins Cook Time: Serves: 8 Level: easy Soucre Alevia's Kitchen Short Description A smooth blend of chickpeas, tahini, lemon, and garlic, our hummus is finished with olive oil for a fresh, flavourful dip perfect for sharing. Ingredients 1 can chickpeas, 15.5 oz 1 tablespoon lemon juice 2 teaspoons garlic in water 1 pinch salt and white pepper 2 tablespoons tahini paste 2 tablespoons olive oil 2 oz chickpea juice Preparation Drain chickpeas, saving the liquid. Add the chickpeas, lemon juice and olive oil in a food processor until smooth, then add the garlic, salt and pepper Add the tahini paste; if it is too thick, add reserved chickpea liquid; season to taste Serve with warm Naan bread or pita shells Previous Next

< Back Cheddar Cheese Sauce Prep Time: 10 mins Cook Time: 10 mins Serves: 8 Level: easy Soucre Alevia's Kitchen Short Description A rich, creamy cheddar cheese sauce made with heavy cream, chicken base, and a touch of lemon, Worcestershire, and hot sauce for extra flavour. Ingredients 1 pt heavy cream 1 cup water 2 cups cheddar cheese 2 teaspoons chicken base 1 dash lemon juice 1 dash Worcestershire sauce 1 dash hot sauce Slurry Preparation Add the heavy cream and water to a sauce pot, boil, and add the chicken base. Thicken with the slurry to the consistency of gravy Add the cheese, melt and whisk on low until melted. Add the lemon juice, Worcestershire sauce and hot sauce. Season with salt and pepper The sauce can be used for stuffed crepes, vegetables, or nachos Previous Next

< Back Brie Sauce w/ Squid Pasta and Shrimp Prep Time: 20 mins Cook Time: 20 mins Serves: 4 Level: easy Soucre Alevia's Kitchen/Ricardo Short Description Squid ink pasta is tossed in a creamy brie sauce and topped with sautéed shrimp and fresh herbs for a decadent seafood experience. Ingredients 1 shallot, finely chopped 1 tablespoon butter ¼ cup dry white wine 1 cup 35% heavy cream ½ cup (60 ml) chicken broth 16 shrimp, peeled & deveined 2 oz olive oil blend 1 lb squid ink pasta 2 oz mushrooms, sliced ½ lb brie cheese, rind removed, diced 3 oz parmesan grated 2 teaspoons miso paste white 1 tablespoon chopped tarragon salt and pepper Preparation In a saucepan, sauté the shallot in butter, seasoning with salt and pepper. Deglaze with wine, then incorporate the cream and broth, bringing the mixture to a boil. Take off the heat, add the cheese, and whisk until it melts. If needed, return to the heat without boiling. Stir in the tarragon and adjust the seasoning as desired. Bring a pot of salted water to a boil and cook the pasta, reserving some cooking water. Once the pasta is done, drain and rinse. In a hot skillet, add some oil and cook the shrimp until done. Reheat the sauce, add the pasta, and toss thoroughly. Serve in a warm bowl, topped with shrimp and Parmesan cheese. Previous Next

< Back Spinach Quiche and Mushroom Prep Time: 20 mins Cook Time: 45 mins Serves: 4 Level: easy Soucre Alevia's Kitchen Short Description Savour our Spinach and Mushroom Quiche—flaky pastry crust filled with creamy eggs, cheddar cheese, sautéed onions, tender spinach, and earthy mushrooms, all baked to golden perfection for a comforting, savoury treat. Ingredients 1 pie shell 12 oz heavy cream 6 eggs, whipped 2 oz frozen spinach, drained ⅛ onion, medium, diced 2 oz mushroom, chopped and cooked 2 cups cheddar cheese 1 teaspoon olive oil blend 1 pinch salt and pepper Preparation Par bake the shells at 300°F for 10 min; pick with a fork first In a skillet, add oil and sauté the onions on medium until tender, then add the spinach, mushrooms, and sauté until all the water is gone. Season with salt and pepper When the shell is ready, add ½ of the cheese on the bottom, then add the onions & spinach and top with the rest of the cheese Mix the eggs and heavy cream in a bowl, season with salt and pepper. Pour the wet mix into the shells and make sure that everything is covered Place in the oven and bake at 350°F for 1 hr or until firm. Remove and let cool Previous Next