If you love curry, you will certainly love this dish and it will quickly become a favourite, as it has in our household!

            We had a park trailer up north until a few years ago and friends of ours (Shelley and George) made this for me one night and gave me the recipe.  Since then, we haven't stopped making it!  (well...not every night silly!) 

            This is the best recipe for getting rid of all the food in your fridge that's leftover in the veggie, meat category.  All you need to have on hand is two cans of cream of mushroom soup, and some Patak's Mild Curry (we always add Thai Red Curry Paste too....cuz we like it HOT!).

         I'll give you the ingredients we had on hand last night for this, but you can switch it up to whatever you have, which is the beauty of this recipe!


Chicken, cubed & cooked
Red & Green Peppers, chopped
Onion, chopped
3-4 Garlic cloves, sliced thin
Mushroom pieces
2 cans Condensed Cream of Mushroom Soup
Patak's Mild Curry Paste
Thai Red Curry Paste (for heat, optional)
cauliflower, cut into small florets, blanched
broccoli, cut into small florets, blanched
1 cup or so of water
half of a lime

Basmati Rice

Cook the chicken, cubed with a sprinkle of salt & pepper, first and set aside.
Blanch the cauliflower and broccoli, drain and set aside.
Add some olive oil to the pot (we use a big cast iron dutch oven), but have used a cast frypan in the past) and             saute your red & green peppers, onion and garlic cloves.
Add in the mushroom pieces next and saute a little longer.
        (you want to saute the harder pieces of veggies first and add the more tender ones afterward)
At this point, scoop the cream of mushroom soup in...both cans and add about 1/2 cup water and stir.  The
        consistency should be like a thick gravy...add more water as required.
Bring to a boil, then turn down to simmer.
Add in the chicken, broccoli and cauliflower at the end to warm them up.

            Your taste is completely personal in this dish.  Last night, for the first time, I added some lime and cilantro and loved it!  Don't forget to cook your rice alongside as you prepare this!  You can have this with chicken, pork, fish, beef....whatever you like and whatever veggies you have, whether they be cooked already (add at end to warm) or raw!  The flavour comes out as strong or as mild as you like and is always excellent!  Be sure to have bread on hand, especially if you make it spicy! 

            Thanks George & Shelley for an awesome recipe!

        BBQ Pork slices are definitely an all-round loved recipe in our family.  Robynn, one of our daughters, used to ask for this for birthdays all the time and now she makes it herself...as do the other kids!  It's just like authentic Chinese BBQ Pork and came from the Australian Women's Weekly "Chinese Cooking Class Cookbook".  I do it a wee bit different, but it tastes the same as the original recipe.  Same ingredients, different method of combining them.  I guarantee you'll love this!


2 - 12oz. lean pork tenderloin fillets
1/4 cup soy sauce
2 Tbsp dry red wine
1 Tbsp honey
1 Tbsp brown sugar
2 tsp red food colouring (optional)
2 cloves garlic minced
1/2 tsp cinnamon
1 shallot minced

        Combine the soy sauce, red wine, honey, brown sugar, food colouring, crushed garlic, cinnamon and shallot into a large measuring cup.  Place pork into large ziploc bag and pour marinade into the bag.  Try to get all the air out of the bag when sealing.  You can make this after marinading for only one hour, however, it's much better marinaded either all day or overnight, turning occasionally.
        Drain the pork fillets from the marinade, reserving the marinade.  I like to barbeque these on low heat, but you can cook on a rack in a moderate oven for 30 minutes.  The secret to this BBQ Pork is to turn every 5 minutes and marinade every time you flip them.  On the BBQ it takes about 30 minutes as well and I like to make sure the meat thermometer is at about 150-155F.
        Remove from BBQ or oven and cover with foil.  Let rest for 5 minutes before slicing into diagonal slices to serve. 

        We had this last night with fluffy basmati rice cooked with peppers, onions & okra and fresh yellow beans from our garden.