Spiced Minced Yak Phyllo Cigars

One of the things I love about Ottawa is our weekly Farmer's Markets. The big one at Brewer's Park on Sundays has an amazing selection of meats to try. One such meat I picked up is Yak. A rich taste similar to beef, with less fat. It needs very little cooking, and doesn't taste gamey. 

I used some leftover spice mix from yesterday's dinner.

1 Tbsp Tomato-pepper powder

1 Tbsp Curry powder 

1 Tbsp Chile powder 

1 Tbsp Paprika 

1 Tbsp Ginger 

3 Tbsp Cinnamon 

1 Tbsp Cumin 

1 tsp Salt 

1 tsp Tumeric 

1 tsp Cayenne pepper

1 lb of ground Yak 

1 large carrot, grated 

2 cloves of garlic

1/2 onion, chopped or pureed 

1 tbsp of sugar 

salt to taste 

8 Sheets of Phylo 

1 Tbsp of Coconut oil 

1. Brown the yak. 

2. Add the carrot, onion, garlic, sugar, and the spice mix and salt to taste. 

3. Melt the coconut oil. Put down one sheet of phyllo. Paint on some coconut oil and place second sheet gently on top. Repeat until you have four layers sheets glued together. 

4. Spoon Yak onto the sheets and roll into cigars. I was able to make three large cigars from one prepared bundle of phyllo. Make another sheet to use rest of the meat. 

5. Bake at 350 degrees for 20 minutes until crisp and golden brown. 

6. Serve with tomato sauce either poured on or for dipping. 

Tomato sauce:

1 cup ground tomato

1 cup of beef broth 

salt, pepper, sugar, onion, and cayenne pepper. 

Lamb Squash and coconut curry

Ever since our visit to Ceylonta restaurant I've wanted to try my hand at reproducing the delicious creamy squash and coconut curry we tried. This recipe was delicious and had several similar flavors but had more of an smoky roasted flavor than the one we had previously tried.

I had purchased some delicious locally farmed lamb chops from a friend farmer, and decided that this would be the perfect recipe to try them out on. Many people will swear at me for removing the meat from the bone, but I think the addition from the lamb stock was so worth it. 

To make vegan, remove lamb and replace stock with veggie stock or if you are feeling adventurous, coconut water. 

1 small butternut squash - chopped into 1/2 peeled pieces

1 Tbsp of Coconut Oil

1 tsp of salt 

Roast the squash, with salt and coconut oil at 425* for 35 min. 

4 small lamb chops 

1 Tbsp Tomato-pepper powder

1 Tbsp Curry powder 

1 Tbsp Chile powder 

1 Tbsp Paprika 

1 Tbsp Ginger 

3 Tbsp Cinnamon 

1 Tbsp Cumin 

1 tsp Salt 

1 tsp Tumeric 

1 tsp Cayenne pepper 

Small pot of water

2 inches of leek greens 

1/2 carrot 

1 bay leaf 

10 peppercorns

1/2 an onion, chopped or pureed 

1 tsp Coconut Oil 

leftover spice mix 

salt to taste 

1 can of coconut milk 

1/2 tsp curry paste 

1. Cut the meat out of the bone and fat. 

2. Cut the meat into small cubes, and seasons with the spice mix. Allow to sit in spice rub for about 30 minutes.

3. In the small pot of water, add leaks, carrot, bay leaf, and peppercorns and lamb bones. Allow to simmer for at least 30 minutes. If you want a more intense flavour use a pressure cooker. 

4. Using coconut oil grease and heat a skillet. Add onion and spiced meat and brown. 

5. Add the squash, stock, coconut milk, remaining spice mixture and curry paste. Allow to simmer for about 30 minutes or until the sauce becomes creamy. 

6. Serve over Jasmine rice. 

Spiced Pumpkin Scones

The other day I had the most amazing squash curry at a Sri Lankan restaurant. Since yesterday I have had a craving for coconut and spiced gourd. I also wanted dessert. I decided to make scones!


4 cups all-purpose flour 
14 Tablespoons sugar 
2 Tablespoon baking powder 
1 teaspoon salt 
2 tablespoon ground cinnamon 
2 teaspoon ground cloves 
1 tablespoon ground ginger 
12 Tablespoons coconut oil 
1 cup canned pumpkin 
6 Tablespoons coconut milk 
2 large egg

1 cup shredded coconut

Sugar Glaze Ingredients:

3 Tablespoons powdered sugar  
2 Tablespoons coconut milk

Spiced Glaze Ingredients:

1 cup powdered sugar 
3 Tablespoons powdered sugar 
2 Tablespoons Coconut Milk
1 teaspoon ground cinnamon 
½ teaspoon ginger 
½ teaspoon ground cloves

¼ teaspoon tomato-pepper powder (with cayenne)

Scones Directions:

1. Preheat oven to 425 degrees F.

2. Lightly grease a cookie sheet.

3. Combine flour, sugar, baking powder, salt, and spices in a large mixing bowl.

4. With a fork, pastry knife, or food processor, cut coconut oil into the dry ingredients until mixture is crumbly and no chunks of butter remain.

5. Fold wet ingredients into dry ingredients.

6. Spoon out scone portions.

7. Bake for 20 minutes until scones turn light brown. Knife test to ensure they are cooked all the way through.

8. Place on wire rack to cool.

9. Glaze

The best gooey cookies Evah!!!

•        1 cup coconut oil or butter/margarine

•        1/2 cup molasses

•        1 cup Peanut Butter

•        1 cup sugar

•        1 tsp. salt

•        2 tsp. vanilla

•        2 eggs

•        2 1/2 cups flour

•        1/2 tsp. baking soda

•        2 cups chocolate chips

1.       Preheat oven to 350°.

2.       In a mixing bowl, combine the butter with sugar and molasses; cream together until light and fluffy.

3.       Add peanut butter and mix well.

4.       Add the salt, vanilla, and eggs and beat until well mixed.  

5.       Add flour and baking soda; mix until just combined.

6.       Stir in the chocolate chips.

7.       Drop heaping tablespoon-size balls of dough about 2 inches apart on greased baking sheets

8.       Bake until cookies are golden around the edges, but still soft in the center, 10 – 12 minutes.

9.       Transfer onto plate or wire rack and let cool, or eat them hot (careful melted chocolate can burn)

If you want plain chocolate chip cookies, just leave out the peanut butter. This recipe works great without it as well. To make ginger molasses cookies, leave out peanut butter but add 1 tbsp fresh grated ginger and 2 tbsps powdered ginger!