Channel Title: Chef Mike Ward Channel Description: I've cooked in some of Australia's & Toronto's top restaurants, for US Presidents & Hollywood A-listers, now I'm launching this channel to make healthy, high-end cooking SUPER EASY & fun. So let's cook something!! <video> Zucchini Pesto Pasta (using a spiralizer and mortar & pestle) Description: Zucchini Pesto Pasta using 2 of my favourite elbow grease powered appliances (that’s means no power cords btw). One of my fave 10 min dishes that’s BURSTING with flavour using only a spiralizer and mortar pestle from my good pals at LeeValley.com… Oh, and it also happens to be completely raw and vegetarian. Trust me you won’t miss the meat. So easy to make my girls sometimes make it. For more info on the mortar & pestle: http://www.leevalley.com/en/Mkl/MWMP102 For more info on the spiralizer; http://www.leevalley.com/en/Mkl/MWEV540 And for Lee Valley: http://www.leevalley.com/en/Mkl/MWLVHome </video> <video> Roasted Salmon w Honey & Fall Root Veg Description: * Walmart Supercentres sells 100% Angus beef, hand-cut from Canada AA grade or higher and premium cuts of farm-raised chicken and pork. * Walmart Supercentres sell a variety of Canada No. 1 Grade fruits and vegetables all year round. * Walmart Supercentres sell fresh baked goods that are baked daily. * 100% satisfaction guaranteed or your money back. Facebook: https://www.facebook.com/walmartcanada Twitter: https://twitter.com/WalmartCanada Pinterest: https://www.pinterest.com/walmartcanada/kid-approved-meals #KidApprovedMeals Roasted Salmon with Honey & Fall Root Veg Takes 30 mins – serves 4/5 20/25 ounce salmon filet (4/5 portions) 4 tbsps. honey 1 red onion 2 potatoes peeled 1 sweet potato peeled 2 carrots peeled Bunch of thyme Cut all veg into similar sized 1-inch cubes, onion can be cut into 6 equal pieces. Lay all veg and salmon on oven tray covered with parchment paper. Drizzle with olive oil, honey, salt/pepper and fresh thyme. Slide into oven set to 400 for 30/35 mins. Let rest for 5 mins. Enjoy! For more great recipes check out ChefMikeWard.com </video> <video> My FAV hummus in 90 secs (real-time) Description: If I can make this with one and hand and shoot it with the other in less time it takes to get your shoes and grab your keys what's your excuse for not making it? </video> <video> Chardonnay Inspired Lobster & Corn Tacos Description: This is part of a taco and drink pairing series I created with the LCBO. Click here to check out all the other quirky and SUPER tasty taco recipes I came up with: https://www.LCBO.com/tacotime. </video> <video> 5 Foods That Irritate Me (and WHY!) Description: As a chef I'm apparently supposed to like all foods. Or at least that's the little covenant us white hat wearing purists are supposed to present to the world. Perhaps hate is too strong a word, it just seemed more concise than "selectively dislike for a varying array of reasons". There's no real food that I’m completely against, but as a chef I look at foods through a different set of eyes - not just flavor. There’s shelf life, value, versatility, nutritional value and plain ol’ BS factor. Take a look at these and see if you agree… 1. LETTUCE Most lettuce is over 96% water, have almost zero flavour and a very limited shelf-life. They’re also not as cheap as they once were. In a blind taste test I’m confident you couldn’t tell one lettuce from from another. For this reason I lean towards arugula, spinach or watercress; jam packed with nutrition, slightly longer shelf-life and they have flavour. 2. ANGUS GROUND BEEF (hamburger) Angus is not a quality designation of beef. It is a breed of cattle developed in Scotland in the 1870’s. It is consistently known to have better marbling, but when you put meat through a mincer its marbling is now a moot point. Fat is added individually to minced beef to accurately control the fat percentage. No single human being on earth can taste the difference between regular ground beef and Angus beef. Save your money. 3. MOZZARELLA CHEESE You know where I’m going with this one. It’s not cheap and it taste like rubber. Of all the fresh cheeses I find this to be the least interesting. If you're going to make the effort to buy mozzarella I suggest taking extra step and grabbing burrata. It's slightly salty and has a beautiful creamy centre. 4. SALT GRINDERS These things are a pure scam. The reason we use grinders for peppercorns is because pepper is a spice, it contains essential oils and those oils have a shelf life. The act of grounding them at the table releases them in all their flavourful glory then and there. Salt is a mineral. The flavour capability of salt is identical whether it’s fresh cracked or cracked 20 years ago. Save yourself the elbow grease. 5. EGGPLANT I’ll admit, there’s not a lot dislike regarding this simple little fruit, but here-in lays the problem. Eggplant is the tofu of the fruit world. It doesn’t taste much like anything until you add a lot to it… and that means typically a lot of salt and/or oil to make it decent. I love Baba ghanoush and moussaka as much as the next guy but at the end of the day I’m often wondering what is eggplant itself bringing to the party? </video> <video> Chicken Barley Biryani Description: Great cooking for me is about trying new ingredients, I created a similar dish to this recently using rice, But this time I tried it with barley. Holy smokes, what a gorgeous change. Barley has a nuttiness and texture you don't get from rice. Serves 6 – prep 15 mins/cook time 50 mins. - 6 chicken thighs, boneless and skinless - 2 white onions, finely chopped - 1/2 tsp chili flakes (to taste) - 2 Tbsp. tomato paste - 2 1/2 cups chicken stock, low sodium preferred - 1 1/2 cups pearl barley - 1/4 cup fresh thyme, finely chopped Preheat oven at 350°F. In an ovenproof pan with high sides, heat a splash of olive oil on medium-high heat. Season chicken thighs with salt/pepper, lay thighs skin-side down once pan is hot. Let chicken sear until skin is golden then flip and do the same on the other side. Don’t fuss around with them or you’ll tear the skin, place them and let them sear. Once golden brown on both sides remove from pan. Add chopped onion and chili flakes to the pan, sear until the onions are brown and crispy. Add the tomato paste and cook for a few seconds (you may need to turn the heat down). Add the chicken stock and stir with a wooden spoon. Remove all the crispy bits from pot base. Add thyme and barley, give a quick stir, place the seared chicken thighs back into the pan. Place the lid on and bake in the oven for 40 minutes. Remove, add a little more fresh thyme for garnish and check barley for seasoning. For more super easy TASTY recipes checkout; www.ChefMikeWard.com www.instagram.com/mikedaniel21 www.twitter.com/mikedwardto www.facebook.com/chefmikeward Cheers, Mike </video> <video> Roasted Squash & Coconut Soup Description: Hello gang, the best recipes begin with quality ingredients, like Campbell’s broth made with All Natural Flavours. Check out this recipe, one of my favourite soups I made using Campbell’s 30% Less Sodium Chicken Broth. Roasted Squash & Coconut Soup by Chef Mike Ward Serves 6 – Total time 50 mins (hands on time 15 mins) 1 butternut squash, peeled/seeds removed, rough chopped into 1 inch pieces 1 large white onion, rough chopped 3 garlic cloves 1 Tbsp. fennel seeds 1 Tbsp. cumin 1 Tbsp. fresh thyme 1 tsp chili flakes (to taste) 1/3 cup olive oil 2 tsp salt, 1 tsp cracked pepper 1 cup coconut milk 900mls (I full packet) Campbell’s 30% less sodium chicken broth Preheat oven to 400F. In a large mixing bowl add all ingredients (except coconut milk and broth). Toss to coat all veggies, and then lay them out on a parchment lined baking tray. Roast for 30 to 40 min until tender and golden. Add roasted veggies to a large pot, along with coconut milk and broth, and puree with a hand immersion blender (feel free to add more broth for the consistency you prefer). Place pot on stove to bring up to serving temperature, check seasoning and serve. This recipe along with other easy and tasty recipes can also be seen at http://izea.it/apM2mLD. </video> <video> Thai Style Baked Spring Rolls w Mushrooms & Chicken Description: Serves 6 – Total time 1 hour/Hands-on 30 mins Everyone loves spring rolls, but not everyone loves the grease. This baked version is super crispy, but also light and tasty. And best of all they got me voted “The Best Dad Ever” (that lasted 24 hours). - Store bought phyllo pastry - 200 grams ground chicken - 200 grams thinly sliced mushrooms - 1 small carrot, grated - 3 Tbsp. minced ginger - 2 Tbsp. finely chopped garlic - 2 Tbsp. sesame oil Preheat oven to 400F. Add a splash of olive oil to a heavy base fry pan on medium high heat. Add ground chicken, sauté until chicken takes on colour, then add mushrooms, carrot, ginger, garlic and good pinch of salt. Continue to sweat down for 3 to 5 mins, until veggies are sweated off. Then add sesame oil. Stir, remove from heat and set aside to cool. Lay out single rectangular pieces of phyllo pastry (roughly 8 by 16 inches). Brush one half with canola or vegetable oil. Fold over pastry to create a 2-layered square piece. Place 2 to 3 Tbsps. of mixture into the corner, roll the pastry up like a burrito. Paint a dab of oil on the remaining corner to seal up the spring roll. Lay spring rolls on a parchment lined baking tray. Brush rolls lightly with oil and bake at 400F for 10 to 15 mins or until golden, turn over half way through baking. Remove and serve with a store bought sweet chili sauce. For more great recipes check out ChefMikeWard.com #sponsored </video> <video> Sweet Potatoes w Curried beef, Mushrooms & Sour Cream Description: Roasted Sweet Potatoes w Curried beef, mushrooms & sour cream Serve 4 – Total time 1 hour/Hands-on 15 mins There’s nothing pretentious about this little beauty. But my goodness is she jammed packed with huge heart warming heartiness. My kids think it tastes like nachos without the corn chips! - 4 medium sweet potatoes - 200 grams ground beef - 200 grams mushrooms, finely chopped - 3 Tbsp. curry powder - 3 Tbsp. ketchup - 1 cup sour cream - ½ cup thinly sliced green onions - Fresh chili to taste - Fresh cilantro Peel and roast 4 medium sweet potatoes at 400F for 45 mins to an hour. Meanwhile, add a splash of olive to a heavy base fry pan on medium high heat. Add ground beef, mushrooms, curry powder and a pinch of salt. Cook mixture until meat browns. Add a splash of water (3 Tbsps. or so, just enough to loosen the mixture up) and ketchup. Cook and stir for an additional 2 minutes on medium heat. Don’t let the mixture become too dry, you’re looking for a thick sauce like texture. Remove from heat and set aside. Meanwhile, cut open sweet potatoes. Into each one spoon in beef/mushroom mixture, a good dollop of sour cream, thinly sliced green onions, chili and cilantro. For great recipes check out ChefMikeWard.com. #sponsored </video> <video> Chef Mike Ward Reel - 2017 Description: Chef, food journalist, SiriusXM food radio host, culinary content creator, recipe creator, food photographer, brand ambassador and event host. Basically in lust with all things surrounding food. For inquiries contact http://mailto:erin.s@chefmikeward.com For bio http://www.chefmikeward.com/bio </video> <video> I took Krave Jerky to the streets! Description: Got a kraving for jerky that contains only ingredients you can pronounce? I teamed up with the folks from KRAVE jerky to test it on the masses... and the masses went BERZERK. See for yourself. Btw these bags of beef and pork deliciousness are avail at major grocery stores. #dontbeajerk #KRAVEjerky #chekoutKRAVE #quenchyourKRAVE #areyoucravingKRAVE #runningoutofwaystouseKRAVEinasentence #okimtappedout #justtryit #ok #sponsored </video> <video> Sweet Potato & Barley Salad w Feta & Oregano Description: Sweet Potato & Barley Salad w Feta & Oregano Serves 4/5 – Total time 1 hour/Hands-on time 20 mins There’s so much going on here it’s a full-blown meal on it’s own… Many of my favourite ingredients singing together to create a crunchy, salty, sweet and herbaceous deliciously light, but filling dish. - 3 cups cooked and cooled pearl barley (1 cup uncooked barley/3 cups water) - ½ large peeled sweet potato - 1 Tbsp. cumin - ½ cup crumbled feta cheese - 1 ½ cups of finely diced apple (crisp, tart variety preferred) - ½ cup rough chopped walnuts - ½ cup rough chopped fresh oregano - Zest of 1 lemon - Juice of ½ lemon - ¼ cup olive oil Barley This delicious grain expands at a ratio around 3 to 1. So to make 3 cups of cooked barley add 1 cup of barley and 3 cups of cold water to a large heavy bottom pot. Bring to a boil. Once at a boil place on lid and reduce to a simmer for around 30 to 40 mins. Stir occasionally as it might stick to the bottom. Remove, strain excess liquid and layout on parchment paper to cool. Roasted Sweet Potatoes Cut potato into ½ inch dice. Toss in a bowl with a splash of olive oil, cumin, salt/pepper. Lay out on parchment paper and roast at 425F for 20 mins, or until golden. Remove from oven and let cool completely. Salad Prep In a large bowl combine the entire list of ingredients. Stir gently making sure not to smash the sweet potatoes and mash the barley. You want to gently combine the ingredients so they remain intact. Check for seasoning (add salt, lemon juice and olive oil as desired) and serve. Btw this salad is even better the next day. #ad </video> <video> Sausage & Potato Salad w Cornichon & Walnuts Description: Sausage & Potato Salad w Cornichon & Walnuts by Chef Mike Ward Prep time 10 mins/cook time 20 mins We all get those cold weather cravings for meat and potatoes… but if you’re like me you don’t want to eat something that will send you to sleep. This dish hits those big flavour notes but it’s light and fresh - best of both worlds. 3 Tbsp. Dijon mustard ¼ cup olive oil 1 cup finely diced Maille cornichons 1/3 cup cornichon brine 1 ½ lb. small red potatoes, halved boiled and cooled (not overcooked) 5 or 6 sausages of choice, cooked, cooled sliced into ¾ inch pieces ½ cup finely diced white onion ½ cup rough chopped walnuts ½ cup rough chopped parsley ½ cup rough chopped basil Dressing In a small mixing bowl combine Dijon, olive oil, cornichons and brine, season with salt/pepper and set aside. You want the dressing a little on the salty side as it’s seasoning the potatoes (and potatoes like salt). Salad In a large bowl gently combine potatoes, sausages, onion, walnuts, parsley, basil and dressing, give a final check for seasoning. You’re done. For more super easy TASTY recipes checkout; www.ChefMikeWard.com www.instagram.com/mikedaniel21 www.twitter.com/mikedwardto www.facebook.com/chefmikeward Cheers, Mike </video> <video> Thai Beef Barley Salad Description: Thai, Beef and Barley Salad by Chef Mike Ward Takes 30 mins – Serves 2 (main (4 starter) Beef and barley are a classic soup combo we know and love, but in a salad with a bunch of bold Asian inspired flavours these classic buddies go to the next level. Dressing 1 tsp minced garlic 2 tsp minced ginger 1/3 cup rice wine vinegar 1/4 cup soy sauce 1/3 cup honey Salad 2 cups cooked pearl barley 1 cup cherry tomatoes, halved 1/2 cup thinly sliced red onion 2 finely chopped red chilies (optional) 1/3 cup crushed roasted peanuts 1/2 cup rough chopped fresh mint 1/2 cup rough chopped fresh cilantro 8 oz steak, cooked to your liking Instructions In a small bowl whisk together dressing ingredients. In a large bowl combine all salad ingredients. Add dressing and gently toss, be gentle as you don’t want to tear apart the herbs and crush the barley. Check seasoning and serve. For more super easy TASTY recipes checkout; www.ChefMikeWard.com www.instagram.com/mikedaniel21 www.twitter.com/mikedwardto www.facebook.com/chefmikeward #sponsored </video> <video> Bestest Burger Ever #1 Description: OK, big claim I know, but right now this is my fav burger flavour combo. Bold ingredients, nothing too exotic that's not at arms length, but best of all they all truly sing well together. Give it a whirl and gimme your thoughts. Check out ChefMikeWard.com for loads more recipes. Cheers, Mike </video>

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I've cooked in some of Australia's & Toronto's top restaurants, for US Presidents & Hollywood A-listers, now I'm launching this channel to make healthy, high-end cooking SUPER EASY & fun. So let's cook something!!

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