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Tasty Recipes from Leskas
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Speciality Items

Beef
Beef and Broccoli Stir-Fry
Bistro Beef and Beer Stew
Beef Stroganoff

Pork
Stuffed Pork Tenderloin Roasted with Vegetables
Sausage and Pepper Penne

Chicken

Fish

Dairy

Prepared

Deli

Dry Goods (Imported)

 

 

Heather's Recipes

Beef

Beef and Broccoli Stir-Fry

  • 1 or 2 Santa Fe Griller Steaks (marinated works best)
  • 1 head of broccoli
  • ½ one large Spanish onion (or less if you aren't an onion fan)
  • 3 cloves fresh garlic
  • 2 tsp sesame oil divided
  • 1 tsp regular oil
  • 1 can cut miniature cobs of corn
  • 5 or 6 dried Chinese or regular mushrooms
  • white pepper
  • salt
  • 1/8 cup of water
  • 2 tbsp soy sauce divided
  • 2 tbsp hoisin sauce divided
  • 1 tsp oyster sauce divided
  • ½ tsp chilis with garlic (if you like a bit of hot spice)
  • 1 tsp cornstarch mixed with small amt of water – so it is a “thickish” paste
  • 1 -1 ½ cups cooked white rice

Meat Preparation

Cross grain cut the Santa Fe griller steaks (approx 2” long and ¼ - ½” wide). Place in a bowl. Add sesame oil, white pepper, salt, soy sauce, hoisin, oyster, fresh garlic and chilis with garlic. Mix thoroughly. Cover and set aside for a few hours if possible (in the fridge. (You can do the meat up the night or morning before you need it – cover and refrigerate and it will be perfect).

Vegetable Preparation

Wash and cut broccoli into bite size pieces. Peel stems and then slice in medallions – they are a nice add and create less waste. Chop onion into larger chunks (whatever you like to eat). Drain miniature corn cobs. Wash and cut mushrooms in half if using regular mushrooms. If using Chinese dried mushrooms – soak in hot water twice until the mushrooms have doubled in size. Drain and squeeze, then slice into strips discarding the stems because they are too hard to eat.

Cooking Directions

  • Put rest of sesame oil and a bit of regular oil into a wok
  • Heat on high until oil is just about to smoke, swirling oil to cover as much of wok as possible as it heats
  • Add marinated beef, stirring rapidly so all meat has a chance to sear
  • Allow to cook for a few minutes, stirring occasionally
  • When meat changes from pink to brown, add hoisin, oyster, salt and soy sauces (add a bit of extra white pepper if you like it spicier)
  • Stir to coat meat with sauces
  • Add broccoli and onion and mix well to coat vegetables with sauce
  • Add mushroom and corn; mix well
  • Add 1/8 cup of water and cover to let vegetables steam
  • Leave covered for 3-5 minutes depending on whether you have gas or regular burners (less time for gas)
  • Uncover and stir, checking vegetables for tenderness (they should still be slightly crunchy) and colour (the broccoli should turn to bright green)
  • Mix cornstarch with 1part water and then stir into middle of stir fry being careful not to let cornstarch pool in one spot (the cornstarch acts as a thickening agent without taking away from the flavour). Be careful not to add too much – you can always add more if you want your stir-fry to have less sauce.
  • Remove from heat and serve over white rice

Bistro Beef and Beer Stew

Beef Stroganoff

Pork

Stuffed Pork Tenderloin Roasted with Vegetables

  • 2 large carrots
  • 1 small onion
  • 2 stalks celery
  • 1 can whole small potatoes
  • salt
  • pepper
  • parsley
  • Leska’s garlic pepper
  • 1 tbsp becel or butter

Vegetable Preparation

Peel or wash carrots and cut diagonally in chunks. Coarsely dice onion. Wash and cut celery on diagonal. Cut potatoes in half if desired.

Directions

Pre-heat oven to 350°
Place tenderloin in glass baking dish. Add carrots, onion, celery and potato, evenly distributing each around tenderloin.
Sprinkle with salt, pepper, parsley and garlic pepper to taste.
Add a tablespoon of butter or becel.
Cover with foil and bake for 1-11/2 hours, or until vegetables are desired tenderness.
Uncover 15-20 minutes before finished if you want to brown the tenderloin.
Remove tenderloin from heat and from the dish. Allow to stand for 5-10 minutes before slicing in medallions (otherwise your stuffing will not stay in the middle of the tenderloin).
Spoon vegetables and juice from the dish over medallions and serve.

Sausage and Pepper Penne

  • 4-6 sausages (preferably a combination of hot and honey-garlic, but any kind will do)
  • 1 can diced tomatoes
  • 1 can tomato sauce
  • 1-2 tbsps olive oil
  • ½ one onion – diced – not too fine
  • ½ one large green pepper – cut in chunks or half strips
  • ½ one large red pepper – cut in chunks or half strips
  • ½  tsp salt (or to taste)
  • ½  tsp black pepper (or to taste)
  • 1 pkg whole wheat penne or other noodle of your choice

Sausage Preparation

Bring a pot of salted water to a boil. Put all sausages into boiling water and reduce heat to low. Simmer for 10-15 minutes. Remove sausages from water and allow to cool if you have the time. Slice sausages into medallions – approx 1/4” thickness. Set aside.

Sauce

In a large pot, add oil and allow to heat over medium to high heat.
Add onion and sausage, stirring until mixed and onions start to soften.
Add salt and pepper, mixing thoroughly.
Add diced tomatoes and tomato sauce.
Reduce heat to medium-low, leaving lid of pot slightly tilted.
Allow to simmer for 1 ½ - 2 hours – checking and stirring regularly (you may have to add a bit of water if sauce thickens too much).
Approx ½ hour – 45 minutes before you want to eat, add green and red peppers to sauce.

Serve over pasta topped with freshly grated parmesan cheese.

Sausage with Red Pepper, Onion and Potato

  • 3-4 Sausages (any combination of hot, mild, honey-garlic or Bavarian)
  • 1 can sliced potatoes (I find these stay together better than if prepared from fresh)
  • ½ one diced onion (Spanish is my favourite)
  • ½ one large red pepper
  • 1-2 tbsps oil
  • salt
  • black pepper
  • Leska’s garlic pepper seasoning
  • parsley

Sausage Preparation

Bring a pot of salted water to a boil. Put all sausages into boiling water and reduce heat to low. Simmer for 10-15 minutes. Remove sausages from water and allow to cool if you have the time. Slice sausages into medallions – approx 1/4” thickness. Set aside.

Entrée Preparation

In a wok or skillet, add oil and allow to heat over med-high heat.
Add onion and sausage to hot oil, mixing thoroughly until onion starts to soften.
Add potato, salt, pepper, garlic pepper and parsley (approx ¼ tsp of each – or to taste).
Continue stirring regularly (every 30-45 seconds) as potato starts to brown on bottom of wok/skillet.
Allow potatoes to brown evenly and then add red pepper.
Adjust seasoning as necessary.
Cook until pepper starts to soften.

Serve as a side or main dish.