City of Toronto
Group Fitness Class
Cooking with Chef Mike - Online Only
Chef Mike demonstrates easy, flavorful, health inspired dishes. Whether it be a simple side, healthy snack or entree, Chef Mike shows how together we can feed our families and ourselves with proper nutrition in mind.
Come along for the journey together, in his personal home kitchen as we gather around the virtual kitchen table.
No registration necessary. Just follow the link to https://www.tpasc.ca/live-classes to view.
Date | INFO | Ingredients |
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Melanzane Involtini |
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April 28th, 2020 |
Prep time: 30 minutes Cook time: 45 min Total time: 1 hour 15 minutes Servings: 4 People |
Ingredients:
Filling:
Sauce:
Dredging Station:
Preparation
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Beef & Pork Burgers | ||
April 21st, 2020 |
Prep Time: 10 minutes Cook Time: 15 minutes Total Time :25 minutes
Servings 6 Burgers |
Ingredients· 250 g ground beef · 250 g ground pork · 1 medium onion · 1 1/2 teaspoon chili powder · 1 teaspoon of yellow prepared mustard · 1 teaspoon garlic powder/granulated (not garlic salt) · 1/4 teaspoon Worcestershire sauce Instructions1. In a bowl, combine the beef, pork, finely diced onion, mustard, Worcestershire sauce, chili powder, garlic powder and onion powder and mix. 2. Take approximately 1/2-3/4 cup of meat and shape it until it is approximately 1cm thick. Poke a hole in the middle so that the burger keeps it shape and doesn’t curl up during the cooking process. 3. Use small pieces of parchment paper between the burgers to stack them up until you ready to cook them. 4. Let the patties sit for 30 minutes 5. Set the stove to medium heat and add a bit of oil. Wait until the pan is very hot. 6. Add in the burger and let it sear for 1-2 minutes. Don’t touch it or flip it! 7. Add 1/4 cup of water to the pan and quickly put a lid over it and let it steam. (Careful, the steam is hot!) Let it cook for about 2 minutes, or until the water has evaporated away 8. Remove the lid and flip the burger and let it cook for another 2 minutes to brown the other side. 9. At this point, if you are adding cheese to your burger put it on now and put the lid over it for another 30 seconds or until the cheese has melted 10. Serve it on a bun and some toppings and enjoy!! |
Cuban Mojo Crackling Crust Roast Pork |
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April 21st, 2020 |
Serves 8 |
Ingredients · 1 (8 to 8 1/2 pound) bone-in skin on pork shoulder or smaller (boneless is ok also) · 24 garlic cloves · 2 tbsp kosher salt and black pepper · 1/2 cup olive oil · 1/4 cup lightly packed fresh mint leaves · 1 tbsp finely chopped oregano · 1 tbsp ground cumin · finely grated zest of 2 limes · finely grated zest of 2 oranges · Use the juice from the above listed citrus
Instructions 1. preheat oven to 350°F 2. using a sharp knife, score the pork skin and fat in a diamond pattern, taking care not to cut down to the meat and spacing the slashes 1/2 inch apart. Transfer the pork shoulder to a large baking dish or roasting pan. 3. Combine the garlic and salt in a food processor and pulse until the garlic is finely chopped. Add the olive oil, whole oregano leaves, cumin, and lime and orange zests; process into smooth paste. 4. Scrape the paste onto the pork shoulder and rub it all over, making sure it gets into the slashes in the skin and fat. Pour the lime and orange juices around the pork. 5. Cover the baking dish completely with foil and bake until the thermometer reads between 180°F and 190°F, 6-7 hours. Remove the pork from the oven and turn on the broiler. 6. Uncover the pork, return it to the oven, and broil until the skin puffs and is golden brown and crisp, 10 to 15 minutes. Transfer the pork to a cutting board and let rest for 20 minutes. 7. Meanwhile, pour the pan juices into a medium saucepan and bring to a boil over high heat. Cook until reduced slightly, about 10 minutes. Remove the sauce from the heat and pour it through a fine-mesh strainer into a small bowl. Skim off the fat, if you like. Stir the finely chopped mint into the sauce. 8. Serve the pork shoulder with the sauce alongside. |
Mango Tequila Chicken Breast or Basa Fillet | ||
April 21st, 2021 |
Ingredients· Boneless skinless chicken breast · 1/2 cup extra-virgin olive oil · Juice of 1 lemon/lime · Kosher salt and freshly ground pepper · IQF frozen mango chunk · 1 bunch parsley (leaves only) and fresh cilantro · 1 clove garlic minced · 1/2 teaspoon red pepper flakes or hot pepper paste · 2 fluid oz of Tequila · 1 tablespoon soya sauce low sodium Directions :Once the chicken is marinated overnight- grilled on medium to high heat (4-6 min) or based n thickness, while crossing on a 45-degree angle to get the desired checkered effect. |
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How to make Ceviche | ||
April 21st, 2020 |
Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Yield: 4 servings |
Ingredients· 1 lb. firm white ocean fish like grouper, sea bass or sole, in 1-inch pieces sliced 1/4 inch thick · 1/2 cup lime juice · 1/2 cup lemon juice · 1 medium sweet onion, small dice or sliced very thinly · 1 large avocado, pitted and diced · 1 large tomato, diced · 1 jalapeno, seeds and ribs removed then minced · 1/4 cup chopped cilantro (more for garnish) · 2 Tbsp. orange juice · 1 Tbsp. olive oil · 1/4 tsp. salt · Tortilla chips Instructions1. In a medium bowl combine the fish, lemon and lime juices and onion. Put it in the fridge and let it marinade for 20-30 minutes, until the fish looks cooked on the outside but still has a firm sushi-style texture in the middle. 2. Drain. Add avocado, tomato, jalapeno, cilantro, orange juice, olive oil and salt. Stir gently. Garnish with more cilantro and serve immediately with tortilla chips on the side. |
Creamy Chicken Penne Pasta | ||
April 14th, 2020 |
Total Time: 30 minutes Prep Time: 15 minutes Cook Time: 20 minutes for 2 servings |
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Chocolate Avocado Mousse | ||
April 7th, 2020 |
Total Time: 5-7m Yield: 1-2 servings |
Combine all ingredients in a blender or food processor until completely smooth. Portion and garnish with shredded coconut. Chill for 15-20 min before serving |
Chocolate Bark | ||
April 7th, 2020 |
Total Time: 20 mins + 15 mins cool time Yield: 25 pieces |
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Sweet Potatoe Quinoa Cakes |
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March 31st, 2020 |
Ingredients:
Dipping Sauce:
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Access
All Access
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Age
Adult
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Fees
Free
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Online Only
This class is online only. Please follow the link to register to see class
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Recommendation
We recommend watching the class live and asking any questions. Then rewatching the class, should you want to prepare the dish.
Upcoming Schedule
Not currently being offered.