Beef Chili Cobbler

Beef Chili Cobbler

This dish is a huge hit in my house. The chili is delicious and, of course, can be tweaked to whatever you like - more spices, different spices, heck even taco seasoning tastes great in it. The biscuits are from Greg Henry's 'Savory Pies' which I reviewed here. You can substitute a different cheese if you like. As you can see, this is quite a versatile dish. 

You can make this dish ahead of time (in the morning or a day ahead). Make the chili, cool and refrigerate (I usually place it in another dish). Make the biscuit dough and refrigerate. I warm the chili first in the pan and continue as directed. 

Special Equipment: 12-inch cast iron pan

Ingredients

Chili

2 lbs ground beef

1 tsp salt

1 tsp ground pepper

1 medium onion, diced

1 poblano pepper, diced

1/2 jalapeno, diced

6 white mushrooms, diced

6 garlic cloves, crushed

2 tsp ground cumin

1/2 tsp chili powder

1 tsp smoked paprika

1 red pepper

1 14 oz can black beans, drained

2 cups beef broth

1 1/2 cups tomato sauce

Cobbler

1-1/4 cups flour

1/2 cup corn meal

1/2 tsp salt

1 tsp baking powder

1 tsp baking soda

1 cup grated parmesan

6 tablespoons cold butter, cut into on inch pieces

1-1/4 cups 2% milk

Instructions

Preheat oven to 375 degrees F.

Chili

1. In the 12-inch cast iron pan, sautee ground beef with salt and pepper over medium-high heat to brown meat. This will take 7-10 minutes.
2. Add onions, poblano, jalapeno, pepper, mushrooms, cumin, chili powder, paprika, and garlic. Sautee for about 5 minutes.
3. Add beans, beef broth and tomato sauce.
4. Simmer for 15 minutes.

Cobbler

1. Add flour cornmeal, salt, and baking powder to the bowl of a food processor. Pulse 10 times to combine.
2. Add butter, a piece at a time, and pulse until mixture has a sandy appearance.
3. Add parmesan and pulse another few times to combine.
4. Add milk and combine on medium-low speed until  coarse dough forms.

Putting it together

1. Drop batter by the tablespoon or from an 2 inch ice cream scoop onto the chili (about 14 drops).
2. Place the pan on a baking sheet to catch any overflow and insert into the oven for approximately 25 minutes (mixture is bubbly and cobbler is golden brown).

Messy, Mouthwatering Drippy Beef Buns

This messy, drippy beefy sandwich is great on any rainy, cold day...or any other day for that matter.

We've had lots of beef dips before but never with peperoncini peppers until today - you can thank Ree Drummond for that! If anyone in your house doesn't like the peppers (they are quite mild) they are easy to pull out.

Based on a recipe from Pioneer Woman.

Ingredients

2 tbsp butter
2 tbsp vegetable oil
3 lb blade pot roast
1 tsp salt
1 tsp ground pepper
2 cups beef stock
1-1/2 cups water
1 tbsp ground rosemary
2 cloves of garlic, thinly sliced or crushed
1 375 ml jar of pickled peperoncini peppers (12 ounces)
dash of Worcestershire sauce (optional)
2 drops liquid smoke (optional)

2 medium onions, diced
1 tbsp butter
1/2 tsp salt

8 crusty buns

Instructions

1. Preheat oven to 300 degrees F or 150 degrees C.
2. Season the roast by sprinkling salt and pepper evenly over it.
3. Add the butter and oil, over high heat, to a medium sized dutch oven or oven proof pot.
4. When the pot is very hot (almost smoking), seer the beef on all sides. You want a beautifully brown, caramelized colour on all sides.
5. Once seared, remove beef from pot and remove left over oil/butter. You don't have to clean the pot, just get rid of the extra fat.
6. Add back the beef, beef broth, water, rosemary and garlic.
7. Remove the stems, if desired, from the peppers (I usually just pull them off) and add them and all the juice from the bottle into the pot.
8. If desired, add a dash of Worcestershire sauce and liquid smoke.
9. Bring to a simmer over medium high heat.
10. Turn off heat, cover and place in the oven for 3-1/2 to 4 hours. To test: The beef should easily pull apart with a fork when done.
11. You can remove the beef to another bowl to pull apart or shred the beef (if your roast was held together by string - remove it!) with two forks or just keep it in the cooking liquid.
12. Heat saute pan over medium heat and add butter.
13. Add onions and salt.
14. Saute until golden brown, approximately 10 minutes.
15. Slice buns (you may want to take out some of the bread so you have room for more meat!) and pile with meat and onions. Add some extra beef cooking liquid to make a moist, drippy, beautiful mess of a sandwich!

If you want to make this the day ahead of time, complete step #10. Take out the peppers, cool and refrigerate overnight (beef and peppers separately). The next day, use a spoon to remove the layer of fat that congeals on top and discard it. Add the peppers back into the pan and reheat on stove top over medium heat. Go to step #11.

You can also toast your buns before loading them with meat - this is a good tip if your buns are really soft.

Enjoy!

Fresh rosemary.

Ground rosemary.

Spicy but not super hot.

Mouthwatering, right?

Practically falls apart.

Drunken Beef and Potato Stew

Vancouver rarely gets really cold. Usually our winters are mild and rainy with a few periods of snow thrown in over the season. This year, however, has been colder than usual...and I'm not complaining because it has also been sunnier than usual...I'll take sunny & cold over mild  & rainy anytime!

And let's face it, cold weather is perfect for cooking up soups and stews. Stew is exactly where my mind went to when I was trying to decide on a recipe to create for The Little Potato Company. Have you heard of them? If not, you've probably seen them...they're in lots of grocery stores across Canada...even Costco. They produce over a dozen potato products and take their work very seriously to give their customers the perfect little potato. I also love that they give back to the community by donating over 25,000 pounds of potatoes to food banks every year!

Here, I used their Blushing Belle potatoes. According to The Little Potato Company, they were "...originally bred in Germany by one of the oldest breeding companies in Europe, Blushing Belle is extremely versatile, and adapts well to a variety of cooking methods. Named after its blushing red skin and buttery yellow flesh, Blushing Belle delivers a soft, light texture with mild, delicate flavour. Excellent roasted or mashed."

Image from The Little Potato Company

I used them in this recipe because they hold up well under long heat. In other words, they won't turn to mush before they make it to your plate. I also added big pieces of carrot and celery and lots of garlic! Oh and did I mention the wine? Yup, a whole bottle of dry red wine goes into this stew!

Ingredients

2 tbsp vegetable oil
2 lbs beef stew meat
3 c dry red wine (1 bottle)
3 cups beef stock
1/3 c flour
1.5 lbs baby red potatoes
1 medium white onion, chopped
1 large leek, chopped
2 large shallots, chopped
4 large carrots, peeled and chopped into large chunks
4 stalks celery, chopped
6 gloves garlic, peeled and chopped
2 inch piece of ginger, grated
1/2 c tomato paste
1 tsp salt
1/2 tsp ground pepper
1 tsp smoked paprika
1/2 tsp cayenne
1/2 tsp cumin
2 tsp Worcestershire sauce
2 tbsp cornstarch
2 tbsp water

Directions

1. Preheat oven to 300 degrees.
2. On medium high heat, add vegetable oil to large sautee pan.
3. Brown beef by placing pieces of beef in large dutch oven or other bakable pot - don't crowd the meat! Work in batches if necessary.
4. Turn beef until all sides are browned.
5. Remove beef from pan and place in large mixing bowl.
6. If needed, add another tablespoon of oil to pot and add onions, leeks and shallots. Cook for 5 minutes. Stir often so they don't burn.
7. Add garlic to onions and cook for 1 minute.
8. Remove and place onions/garlic mixture into beef bowl.
9. Add tomato paste to pot and cook for 3 minutes, stirring constantly. This will deepen the flavour of the tomato paste.
10. Add 1 cup of wine to pan and mix with paste. Stir and get all the bits stuck on the bottom of the pan off of the pan.
11. Bring to simmer.
12. Add the beef and onions back into the pan.
13. In a small bowl stir flour salt, pepper, cayenne, paprika, and cumin.
14. Sprinkle flour mixture over the beef and combine.
15. Add Worcestershire sauce, ginger, 2 cups wine, and stock to the pot.
16. Bring the pot to a simmer.
17. Add carrots, potatoes, and celery.
18. Cover and place pot in oven.
19. Cook for 3 hours, until beef is incredibly tender.
20. Remove from oven.
21. If it is not thick enough, mix cornstarch with cold water in a small dish until cornstarch is dissolved.
22. Add to stew and stir in.
23. Place back in oven for another 15 minutes.
24. Remove from oven.
25. Serve.

Note: As with most beef stews, this dish tastes even better the next day!

Indonesian Blackout Chicken

During a wind storm a couple of months ago, we were sitting in the living room enjoying a little peace while the kids were playing quietly upstairs (i.e. they weren't fighting, bickering or asking us for things). Suddenly, outside our window, sparks were flying, loud "pops" were sounding and then nothing but darkness. The kids came running downstairs asking why fireworks were going off down the street. Turns out a very large and very old tree couldn't stand up to the strong winds and decided to go out with a bang - it fell across a street, taking a power pole with it and crushing a car for good measure. Thankfully, even though it's a busy corner, no one was hurt. Power, however, would be out for the night and the next morning.

Luckily, we had planned to BBQ our dinner. I know you're thinking "why would you plan on grilling in a wind and rain storm?" We BBQ all year round and, yes, in any weather (and by we, I mean my husband). This recipe was adapted from Saveur. The original recipe makes skewers but we bypass that and use whole thighs and cut up breasts.

That night, thanks to the power outage, we had a fun dinner by candle light and we dubbed the dish "Blackout Chicken." The kids LOVE this chicken because it's full of flavour but not spicy. In fact, it's now in our regular rotation.

Serves 6.

Ingredients

1/2 cup canola oil
1/2 cup brown sugar
2 tbsp ground coriander
2 tbsp tumeric
2 tsp salt
2 stalks lemon grass, chopped
1 head garlic, separated and peeled (at least 5 cloves)
6 mediums shallots
2 larges pieces if ginger (about 8-10 inches in total), cut into 1/2 inch pieces
1 tbsp ground fennel or 2- 3 tbsp fresh fennel
1 tsp ground curry

5-6 lbs chicken thighs or breasts or combo.

Instructions

1. Blend everything except chicken in a food processor until a thick but relatively smooth paste is formed.
2. If using breast, cut them in half or about the same size as a medium thigh. Using a smooth sided mallet or cast iron pan flatten the chicken pieces so they are all the same approximate thickness. This will help the chicken cook at the same rate.
3. Place the chicken in a bowl or ziploc bag and pour the marinade over the chicken. Massage the marinade into the chicken so every nook and crevice gets its fair share.
4. Seal or cover the chicken and marinade for 2-6 hours.
5. Heat your grill to medium-high. Once hot, place chicken and cook for 5-9 minutes per side until chicken reaches 165 degrees F and juices run clear and bits of the chicken are charred).
6. Place on serving dish and let sit for 5 minutes. Serve with rice and your favorite vegetables.

Vietnamese Chicken Salad Rolls with Peanut Sauce

Whenever I want a lunch that is quick, fresh and healthy I head over to the Food Fair at a mall close to where I work. Once there, I go straight to the Vietnamese kiosk to order a  prawn salad roll or two or gỏi cuốn. The rolls are filling and the peanut dipping sauce is fantastic.

I also, occasionally, make them at home. I'd by lying  if I said these were easy to make. The rice paper wrappers are delicate and will take a few tries to get right and tight. But the effort is worth. I usually make only a peanut-hoisin sauce to go with them but as you can see in the top photo I also made a sweet chili sauce this time. BUT I didn't like it - too much fish sauce in it - which is why I am not including that sauce in the recipe below!

This version is filled with chicken, mango, basil, carrots, peppers and noodles. But you could add or sub any ingredient that suits your fancy - prawn, pork, etc. Just have a little patience if this is your first time making it. Words of advice - have everything chopped, sliced and diced before you begin. Place ingredients on separate plates and have your pie plate of warm water ready to go. It's like wrapping a burrito - tuck in the ends and roll gently yet firmly. Ready? Go!

Preparation time: 30 minutes

Ready time: 40 minutes

Servings: Makes 12 rolls

Peanut Sauce

Ingredients

4 tbsp hoisin sauce
2/3 cup smooth peanut butter
1-2 tsp hot sauce (I use sriracha)
1/3 cup warm water
1 tsp soy sauce
2 cloves garlic, crushed
Juice of 2 limes

Instructions

1. Place all ingredients in a blender or food processor and blend until smooth.
2. Pour into individual dishes for dipping or into a bigger bowl if everyone is sharing the same bowl.
3. Set aside. You can refrigerate if making ahead.

Chicken & Mango Wraps

Ingredients

100g (4 oz) thin rice vermicelli

12 8-inch rice papers

2 cups shredded or sliced cooked chicken breast

4 carrots, shredded or cut into matchsticks (I use precut matchstick carrots)

2 red peppers, julienned

2 mangoes, peeled and sliced thin

1 large bunch of basil and/or cilantro

24 chives

Instructions

1. Cook vermicelli according to package directions. Rinse under cool water, drain and put aside.
2. Fill a pie plate or bowl large enough to fit entire rice paper with very warm water.
3. Take one rice paper and carefully submerge into water. Soak until it is soft and pliable but not disintegrating. About 1 minute.
4. Place paper on a damp tea towel.
5. Leaving 1-1/2 inches on each side of the rice paper and working length-wise, place about 2 or 3 tbsp noodles, 2 or 3 slices of chicken, mango, red pepper, a few carrots sticks and basil/cilantro about 2 inches from one edge of rice paper.
6. Fold in the two (1-1/2 inch) sides of the rice paper.
7. Tightly yet gently roll the rice paper into a burrito like roll. Just before you finish rolling it add a chive or two so that it sticks out of the final roll.
8. Place on another damp towel and cover with another damp towel.
9. Repeat with remaining rice papers.
10. Serve with sauce.

Best if served fresh but can be refrigerated for a few hours.

Makes 12.

Curried Coconut Milk Prawns

Curried Coconut Milk Prawns - an easy week night meal

This recipe is great on its own or served over either rice or Israeli couscous. You could also add a tablespoon of your favorite curry paste instead of the curry powder. It also works with chicken or pork.

Serves 4ish.

Ingredients

2 cans (13½ ounces/400 ml) of coconut milk

2 tablespoons (30 ml) or so of medium curry powder

1 ½   teaspoons (5 ml) of soy sauce

1 inch piece of ginger, grated

3 cloves garlic, crushed

1 medium onion, chopped

2 large carrots, peeled and grated

2 cups frozen peas or edamame

3 cups fresh spinach

1 cup chopped pineapple (preferably fresh)

1 pound (450 g) of fresh or thawed frozen medium prawns, shells off but tails can be left on if desired (see pic), deveined

Instructions

1. Over medium heat sauté onions and curry powder until onions are translucent. 
2. Add garlic and ginger and sauté for another minute.
3. Add spinach and pineapple and continue to sauté until spinach is just beginning to wilt.  
4. If your pan is big, add the coconut milk, otherwise transfer the mixture to a large pot and add the coconut milk. Bring it to a simmer over medium heat. 
5. Add soy sauce. 
6. Stir in the peas and prawns. Lower the heat until it is barely simmering. Continue stirring until the prawns are cooked through (curled and red - about 5 minutes).
7. Serve or its own or over rice/couscous.

Israeli couscous

Tuna Salad in an Avocado Ring Recipe

Have you ever used a ring mold? I hadn't as it seemed too complicated and time consuming...I was wrong! I was reading other blogs one day when I came across a blog called Apples and Butter. Among many great posts she had one for a gazpacho garnish that was increbibly cute. Although I hate gazpacho, I loved the avocado ring idea. I used it as part of my tuna salad dinner that night. Luckily, I had bought a couple ring molds a few months ago but had never opened the package!

I placed the ring on top of a bed of spinach and placed the avocado slices around the ring. Then, I filled it with the salad and voila, a delcious and fun dinner was ready!

If you don't like tuna or gazpacho, fill the ring with something else - chicken salad, rice and nori, greek salad are just a few ideas.

Makes two salads. A ring mold is required - I used a 4 inch ring.

Ingredients
2 avocados
1/4 c grapes, halved
handful of chives, chopped
1 can tuna
6 sweet gherkins or other pickle, diced
3 tbsp mayo or salad dressing
1/2 red onion, diced
2 cups spinach leaves, washed and dried
1 celery stalk, chopped
dash of pepper and garlic powder

What to do

• Mix the tuna, pepper and garlic, mayo, gherkins, onion and celery in a medium sized bowl.
• Set aside.
• Place a thin bed of spinach leaves on plate.
• Set aside.
• Cut avocado in half lengthwise.
• Remove pit.
• Remove skin.
• Slice avocado length wise into thin strips.
• Spray the ring mold with non-stick spray.
• Place the avocado (cut side down) against the mold.
• Continue to overlap the avocado slices until the mold in completely lined.
• Press the avocado against the sides of the mold to ensure it is placed securely.
• Spoon tuna salad into the mold ensuring it is well packed.
• Place halved grapes and chives on top of salad.
• Carefully remove the ring!
• Repeat everything to make another serving.
• Enjoy :)

Quinoa with black beans and mushrooms

It's almost a new year so that means new resolutions about eating healthier and exercising more. I can't help you with the exercise part but here's an easy recipe featuring quinoa and beans which will increase your fibre intake and if you use it as an entree you can skip a red meat serving!

Ingredients
3/4 c quinoa
1 can black beans
1 medium onion, chopped
2 cups sliced mushrooms
1 cup corn kernels
4 cloves garlic, chopped small
1 tbsp grated ginger
1 tsp cumin
1 c water
1/2 c white wine
1/2 tsp salt
1 tsp ground pepper
1/2 tsp ground chipotle pepper
2 tsp oil
2 tsp butter


What to do
1. In a large pot, add oil and butter to sauté onions and mushrooms over medium heat for 5 minutes.
2. Add garlic, ginger,cumin,chipotle and salt and pepper. Sauté for 1 minute.
3. Add quinoa, water and wine.
4. Bring to boil.
5. Reduce heat and simmer for 20 minutes.
6. Add beans and corn and heat for additional 5 minutes.
7. Serve.

Leftover Turkey Pot Pie

How was your Christmas? Merry, I hope!

I know many of us will have a tonne of leftovers. For me, the best part of Christmas leftovers are turkey sandwiches and turkey pot pie! Here is an easy recipe for pot pie. I like a thick and hearty filling so I use leftover gravy and pretty much any other leftover veggies. The crust uses frozen butter to create the flakiest crust that you will ever taste.





Crust
2-1/2 c flour
1 tbsp sugar
1 tsp salt
1 cup frozen butter
12 tbsp ice cold water

Filling
2 c turkey, chopped
1/2 c carmelized onions
1 c cooked yams, diced
1/2 c carrots
1/2 c peas
any other veggies you have left from dinner could also be added
1-1/2 c gravy

What to do

Crust

• In a large bowl, stir or whisk together flour, sugar, and salt.
• Using a box grater, grate the frozen butter into the flour bowl. (this is not fun, but well worth it)
• Toss the butter and flour mixture together.
• Add the ice water by the tbsp so evenly spread over butter-flour mixture.
• Using your hands (take off your rings!), mix and knead the mixture until it comes together in a smooth ball.
• Divide the dough in two, wrap each in plastic wrap.
• Refrigerate at least an hour, perferably overnight.

Pie

• Preheat oven to 375 degrees F.
• In a large bowl, gebtly mix all of your left overs together. Season as required.
• Take dough out of fridge and let warm up slightly so you can more easily work with it (15 minutes).
• Flour your working surface and your rolling pin.
• Roll out the first wrapped dough so it fits into the bottom of the 9 inch glass or ceramic pie plate.
• Add the turkey mixture.
• Roll out the second half of the dough and place on top of pie.
• Tightly crimp the edges of the two layers of dough together so they form a tight seal.
• Slice four vent holes in the top of the pie to allow steam to escape.
• Bake for 60 minutes.
• If you find the crust browning too much wrap edges in foil.
• Let sit 10-15 minutes before serving.

Note: Any leftovers should be reheated in the oven as microwaving it will make the crust soggy.

Carrot and Ginger Soup

This soup tastes great AND is healthy, lowfat and low calorie. The recipe was on an Oprah episode many years ago and it has been on my "go to" soup list ever since.

Learn from my mistakes! The second time I made this soup, we were staying at my future in-laws for the weekend (thankfully they were away). When it was time to blend the soup, I forgot to a) do it in smaller batches and b) to leave off the little lid in the middle of the top of the machine....as soon as I pressed the "puree" button the soup exploded from the container...the walls, the ceiling, the floor, the counters were covered in carrots! I wouldn't be surprised if there were a few orange spots still there! So please, blend in small batches and remove the center vent in the blender lid (cover it with a folded dish cloth and keep it in place with your hand).

PS You can also strain the soup after blending is you want, I prefer the texture without straining it.

Ingredients:
• Cooking oil spray or 2 tsp oil
• 1 thinly sliced large spanish onion
• 1 rib celery, thinly sliced
• 3⁄4 pound carrots, very thinly sliced
• 3 cups vegetable broth or chicken stock
• 2 teaspoons finely grated fresh ginger
• 1⁄2 c orange juice or 2 freshly squeezed oranges
• 1⁄2 tsp salt
• pepper to taste


What to do:
• Heat a large saucepan or Dutch oven over medium heat.
• Coat with cooking oil spray or oil.
• Add onion and celery and cook for about 5 minutes, stirring occasionally.
• Add carrots and continue to cook for another 5-7 minutes.
• Add broth and ginger; bring to a boil.
• Add orange juice and salt.
• Reduce heat; cover and simmer until vegetables are very tender, about 20 minutes.
• Transfer mixture in batches to a blender or use an immersion hand held blender.
• Puree until smooth.
• Strain if desired.
• Reheat, if necessary; ladle into bowls or espresso cups.

The Stoked Smoked Burger

This recipe is based on one I found in Gourmet Grilling. The mayo is fantastic and makes enough that you should have leftovers for sandwiches or fries! The burger is nicely spiced but not too hot. The avocado MAKES this burger - warm avocado adds such a nice and creamy texture and flavour that you will never go back to ordinary avocados on your burgers!

Ingredients

• 1 cup mayonnaise or Miracle Whip Dressing
• 2 tablespoons Dijon mustard
• 3 tablespoons minced chipotle in adobo, including some sauce, divided
• 1/4 cup real bacon bits
• 2 pounds ground beef - not extra lean - fat adds flavour to burgers!
• 1 tbsp + 2 tsp sweet smoked paprika
• 2-3 cloves of garlic, finely chopped
• 1 firm-ripe avocado, quartered lengthwise, peeled, and cut lengthwise into 1/3-inch thick slices
• 6-8 slices applewood smoked cheddar (or other fave cheese)
• Olive oil for brushing on avocado
• 1 tsp salt
• 6-8 hamburger buns, grilled

What to do:

• In a food processor or blender, purée mayonnaise, mustard, and 2 tablespoons chipotle, 2 tsp smoked paprika; transfer to a bowl and refrigerate.
• Mix beef (using gloved hands always works best for me) with 1 tablespoon chipotle, 1 tbsp paprika, garlic, bacon bits and 1 teaspoon salt until combined. Form into 6 - 8 patties. Make a small indentation in the center of the burger with your thumb.  This will keep them round and help to prevent them from puffing up while cooking. Most importantly, it prevents uneven cooking. Refrigerate if not cooking right away.
• Prepare a medium hot gas BBQ.
• Meanwhile, brush both sides of avocado slices with olive oil.
• Grill patties until they reach 160°F on an instant-read thermometer, approximately 6 to 8 minutes on each side. Add cheese and melt.
• Grill avocado slices, turning once, until grill marks appear, about 60 seconds on each side.
• Slather sauce on buns and stack burgers with avocado and any other of your favorite condiments. 
• Enjoy!

Jerk Chicken

Jerk chicken is not a dish I have cooked before but since I do like food with heat and spice, it seemed like a great idea when I came across a recipe for it in a Men’s Health magazine.

I love the depth of flavour and well-rounded heat this jerk marinade provides. It is definitely hot but not tear jerking hot. Instead, it coats your taste buds with a warm, full-bodied heat that allows you to also taste the nutmeg and other spices. I served it with whole wheat couscous with black beans and grilled pineapple. Just in case the heat was too much for some, I also added raw pepper slices and tzatziki on the side.

Adapted from a Men’s Health recipe.

Ingredients

6 half-breasts of chicken (or 3 full breasts cut in half)

Jerk Marinade
10 green onions, roughly chopped
4 habaneras, roughly chopped
5 cloves garlic
½ cup vinegar
3-1/2 tbsp kosher salt
¼ cup vegetable oil
4 tsp allspice
4 tsp cinnamon
2 tsp nutmeg
1 tbsp dried thyme
1 tbsp freshly grated ginger root
1 tbsp brown sugar
2 tsp ground pepper


What to Do:
Throw everything but the chicken into a blender and puree until smooth. You will have made about two cups of jerk mix. If making less than half a dozen chicken breast, pour 1 cup of it into a container and refrigerate or freeze for future use.

Place chicken into a zip-loc bag. Pour one cup of sauce over chicken. Close bag and squish mixture around chicken until well coated. Place in fridge overnight or for 12 hours.

When ready to cook, preheat grill to med high heat. Grill breasts until cooked and when pierced all juices run clear. It will take approximately 15 minutes but use a meat thermometer to ensure proper cooked temperature. Do not overcook though or chicken will be tough.


Remove from grill, cover with foil and let sit for 5 minutes.


Serve.

Homemade Chicken Noodle Soup

'Tis the season for colds, flus and germs in general! So there is no better time than now to share my recipe for chicken noodle soup. I promise it tastes better than anything you can get out of a can...and even when you are sick and your taste buds are seeminly on vacation, you will love this soup.

Ingredients
6 cups chicken stock (I prefer homemade but store bought will do)
500 grams broad egg noodles (more or less depending on how noodly you like it)
1 onion, chopped
1 jalapeno, diced
2 tsp oil
1 tsp medium strength curry powder
2-3 large carrots, chopped
1 leek, chopped (green and white parts only)
2 celery stalks, chopped
3 cups cooked chicken, pulled apart (save time and use a freshly precooked chicken from grocery store)

What to do

• In a large stock pot or pan, heat oil.
• Sautee onion, carrots, jalapeno and celery for about 4 minutes, until onions are translucent.
• Add curry powder and stir for 30 seconds.
• Add stock and bring to boil.
• Add pasta.
• Cook according to time on pasta package for al dente. Al dente is important as pasta will cook more when reheated.
• Add chicken and heat through.
• Serve.

If desired separate into individual containers and freeze. I find the egg noodles have a better consistency and less texture change when defrosted than other pastas.

Smokin' Turkey Chili

Those of us with left over turkey, please raise your hand!!!

We roasted a 19lb gobbler and I was worried it might not be enough for our table of 12. In the end, there was no need to worry as there was enough for  2nds and a few 3rds. There was also more than enough for leftovers.

To make sure none of the turkey went to waste, I decided to make turkey chili and freeze it for lunches in the New Year. And although gluttony is a definite Christmas tradition, the New Year will bring renewed thoughts of a healthy eating so little added fat and lots of added fibre make this a delicious and healthy left over dish!

This recipe also reminds me of the thanksgiving back in university that I made a big pot of turkey chili for a group of friends....it wasn't until we were almost done eating that I realized I forgot to put turkey in it!!!! Lol.

Ingredients:

• 2-3 cups of diced, cooked turkey
• 2 large cans of diced tomatoes
• 1 can (14 oz) white beans, rinsed
• 1-2 cans (14oz) black beans, rinsed
• 1 jalepeno, diced (keep seeds in if you like it on the hot side)
• 1-1/2 teaspoons cumin
• 1 cup ketchup
• 1 teaspoon hot sauce (I like chipotle sauce)
• 2 tablespoons honey
• 2 large onions, chopped
• 1 large red sweet pepper, chopped
• 3 cloves garlic, diced
• 1 teaspoon liquid hickory smoke

What to do:

1. Until transparent, saute over medium heat onions, red pepper, and jalepeno in pan lightly coated with cooking spray. (about 5 minutes).
2. In large pot, add all ingredients including sauteed vegetables.
3. Simmer over medium heat until heated through and bubbling.
4. Serve or place into smaller containers and freeze for future use.

Prime Rib Hash

Prime Rib or Standing Rib Roast was on sale last week at my local grocery store. To be honest, I find Prime Rib too fatty for my taste but I thought it might be good in hash. I was right! This is an easy and delicious recipe for left over prime rib!

Ingredients
3 cups cooked and cubed prime rib
3 cups cubed baked or boiled potatoes (preferably ones baked with the roast!)
1 large onion, diced
1 red pepper, diced
1 small turnip, diced and steamed or boiled
4 cloves garlic, minced
1 inch piece of ginger, minced
1 sweet potato, cooked and diced
1 tbsp butter
salt
pepper
smoked paprika
1 tbsp savory, chopped

What to do

In large nonstick skillet, melt 1 tbsp of the butter over medium heat; cook onion and pepper until softened, about 3 minutes. Add potatoes, beef, garlic, ginger, turnip, smoked paprika, salt and pepper; heat, stirring, until heated through, about 5-7 minutes. Remove from heat; mix in savory. Enjoy!
 
Makes 4-6 servings.
 

 

Orzo "Risotto"

As promised here is "orzo" risotto. When I first considered this recipe, I was worried the orzo pasta would be too mushy but it comes out perfectly in this recipe, adapted from Mark Bittman's Kitchen Express.

This recipe goes well with Spicy Grilled Shrimp Kabobs.

Ingredients
2 tbsp butter
2 tbsp oil
1/2 cup of your favorite herb - cilantro, basil, chives etc
1 lb orzo
6 cups chicken or vegetable stock
1 cup grated Parmesan
2 tbsp butter





What to do

1. Heat stock until simmering.
2. Heat oil and 2 tbsp butter in large saute pan or pot until foamy (medium heat).
3. Add herbs and saute for one minute.
4. Add orzo and cook and stir until orzo is translucent (3-5 minutes).
5. Stir in stock, one ladleful at a time, waiting for liquid to be absorbed by pasta before adding another ladle of stock.
6. Repeat until the pasta is al dente and liquid is mostly absorbed (8 minutes).
7. Add cheese and remaining butter. Stir until creamy. If needed add a little bit of extra stock. Enjoy!

Smokin' Sausage Lasagna

Does anyone not like lasagna? I didn't think so. Even my 5 year old (who, btw, got her first loose tooth yesterday!) likes it even though she is firmly against casseroles or other "mixed up" food.

Normally, I use beef or turkey in my recipe but this time we tried sausage - to great applause! I also generally use no fuss, no muss, no pre-boiling required noodles...they make preparing dinner so much easier!

The great thing about lasagna is that pretty much anything goes - like garlic? Add more! Don't like wine? Substitute water! Like it hot and spicy? Add hot sauce!

My favorite ingredient in this recipe is the smoked Gouda - it melts so well and imparts a great but not too strong smoky flavour. Also, this recipe makes a smooth, creamy tasting lasagna - none of the flavours really stand out too much (that is there is no Horshack, "Ooh-ooh-ooooh! pick me Mr. Carter" going on - sorry to anyone not familiar with the Sweathogs) but everything melds together to produce a memorable and delicious comfort dish.

Mmm, pass the garlic bread!

Ingredients
1 cup wine wine
2 lbs mild italian sausage
4 cloves garlic, chopped
1.5 bottles Paul Newman's Marinara sauce
2 onions
2 cups spinach
large handful of basil
9 oven ready lasagna noodles
2 cups ricotta
2 cups mozzarella. grated
1 cup smoked gouda, grated
1/3 cup parmesan
2 tsp thyme
salt
pepper
chipotle hot sauce (optional)


Method
Take sausage out of casings and saute with onions on medium heat til sausage is cooked through - about 15 minutes.

In blender or food processor, blend sauce, garlic, basil and spinach. If desired, blend some of the cooked sausage as well.

Pour sauce into large sauce pan and add wine. Stir till blended. Warm over medium- low heat.

In large bowl, mix together ricotta, 1/2 cup smoked gouda, 1 cup mozzarella, parmesan, thyme, pepper and salt.

Preheat oven to 350 degrees.

Place 1/3 of sauce in 9 x 13 pan.

Add 3 lasagna noodles.

Evenly spread 1/2 of cheese mixture over noodles.

Spread 1/3 of sauce over mixture.

Add 3 more noodles.

Spread other 1/2 of cheese mixture over noodles.

Add 3 more noodles.

Spread sausage evenly over noodles.

Pour last 1/3 of sauce over noodles.

Sprinkle remaining mozzarella and smoked gouda over sauce.

Bake in oven for approximately 50-60 minutes, until fork pierces pasta easily.

Let sit for 15 minutes before serving.

Note: If you don't like browned/broiled cheese (I love it), I would cover with non-stick aluminum foil during baking.

Indian-Italian Vegetable Stew

I was craving cauliflower and curry the past few days. Luckily, while waiting in a doctor's office (has anyone not waited in a doc's office?!) I came across a Canadian Living magazine that incorporates both ingredients! With a little tweaking and using what I had on had this is the result. The spaghetti sauce and curry does seem a bit of an odd pairing but it works quite well. Tomorrow I'll put it over a bed of Jasmine rice but tonight it was delicious on its own.

Adapted from a Canadian Living Recipe:

Ingredients
1 head of caulifower
3 cups butternut squash
1 small zucchini
2 large carrots
1 medium red onion 
1 tsp mustard seeds, optional
2 tbsp Indian curry paste (I enjoy Patak's brand)
645 ml Newman's sphaghetti sauce
2 tbsp balsamic vinegar
2 tbsp brown sugar
540 ml (19oz) can of chickpeas, drained
1/2 cilantro, chopped
2/3 cup water

Method
1. Chop caulifower into small florets.
2. Cube squash (or purchase precut, to save time!)
3. Slice zucchinis and carrots into baby finger sized pieces.
4. Chop onion.
5. Set large pot or dutch oven over medium heat. Add a bit of oil.
6. When oil is hot, add onion and saute for 3 minutes.
7. Add mustard seeds and stir for 30 seconds till they start to "pop".
8. Add curry paste and stir for 1 minute.
9. Add tomato sauce, water, vinegar, sugar and all remaining vegetables.
10. Bring to a boil.
11. Reduce heat and cover, and simmer on medium-low heat for additional 20 minutes or until vegetables are tender.
12. Add chickpeas and simmer for additional 5 minutes.
13. Serve. Sprinkle with cilantro, if desired.

Makes 8 cups.

Nutritional Info per cup
Calories: approx 185
Fat: 3g
Carbs: 34 g
Fibre: 7 g
Protein: 8 g

Notes: When I want even more protein in this dish, I'll add chicken or fish. Also, if available, accompany the meal with papadums (a thin Indian crispy cuisine sometimes described as a cracker or flatbread) which I usually buy prepackaged at the local grocery store.

You can also substitute lentils for the chickpeas, if desired.




papadum...mmm

Easy Beef & Pork Meatloaf

In North America, meat loaf is often considered a comfort food- something that takes adults back to our childhoods and something most kids will eat without a fuss.

My own children will experience meatloaf for the first time tomorrow! I made it tonight because my husband has been craving it. My recipe went by memory from the dish my Mom made me as kid. It turned out wonderfully! It filled the apartment with a great aroma - onions, garlic, cumin wafted through each room...mmm. I had a little taste of it and it is delcious! I hope the kids like it tomorrow! And my husband is looking forward to it for lunch - although he hasn't decided if he wants it in the form of a sandwich or simply as is.

Ingredients
1 lb extra lean ground beef
1/2 lb lean ground pork
2 shallots, finely chopped
1/2 cup corn niblets
1/2 panko bread crumbs
1/4 cup ketchup
1/4 BBQ sauce - something smoky
1 egg, slightly beaten
2 tsp Old Bay seasoning or other seasoned salt
1 tsp cumin
1/2 tsp thyme
2 tsp smoked paprika
1 tsp onion powder
1/2 tsp pepper
4 cloves garlic, chopped

Method
Preheat oven to 375 degrees.
Put everything in large bowl. With gloved (to keep your hands semi clean) hands, mix everything together with hands. Mix really well. Place in 9 x 5 loaf pan. Make sure there is at least an inch from top of meat to top of pan as the fat produced could easily splatter - be very careful!. If desired, place another squirt of ketchup or BBQ on top of loaf. Bake for 1 hour and 15 minutes or longer - until meat thermometer registers 170 degrees. Let sit 15 minutes before serving. Enjoy!