Good day, everyone!
No need to remind me that it's been almost a month since my last post. I know.
Work has me very busy (I'm full-time with a schedule ALL over the place) and I honestly haven't much time to cook, let alone blog it.
I promise I'll get better at managing my time.
Here's a link post for you all, though.
Things I'm loving lately:
BREAKFAST:
I make a mish-mash of these two recipes: http://mouthwateringfoods.blogspot.com/2013/03/chocolate-steel-cut-oats.html and http://budgetbytes.blogspot.com/2012/04/chocolate-banana-baked-oatmeal-359.html. I'm obsessed with overnight oats. So simple (throw everything in your slow-cooker and leave it!) and delicious, with so many options! It makes morning meals really quick and tasty. The browned bits on the edges are sometimes the best thing ever.
Protein pancakes are awesome! Some recipes are paleo, some are low-carb, but all are delicious!
DINNERS:
Brisket! Brisket is so easy to find here! We made this BBQ brisket recipe with my parents one night. *drools* So good. We used a local place's barbecue sauces and it was divine.
This vegan kabocha-lentil curry is fantastic and flavorful, though I recommend doubling the spices (and definitely add the tomatoes.
I would have these sweet potato burgers daily if I could! I used coconut flour instead of quinoa and added flax and another egg. They weren't as solid as the photos seem but oh my gosh were they tasty!
DESSERT:
The last two weeks have been filled with one dessert requested twice by my husband: Lemon meringue pie. We've used Alton Brown's recipe and it's soooo good! For gluten-free people, I suggest this pie crust recipe. It's still not 100% foolprood, but it tastes great.
Showing posts with label cheese. Show all posts
Showing posts with label cheese. Show all posts
Monday, April 22, 2013
Friday, March 29, 2013
Vegetarian Moussaka
Moussaka is essentially the Greek lasagna--there are thousands of recipes for it, and everyone says theirs is the right one. I learned recently that the "traditional" topping may not be a bechamel sauce, but a yogurt mixture, which sounded great to me! So I decided to try it out! I actually prefer the flavor to the bechamel, and it feels a bit more, I don't know, nutritious.
I love moussaka, and my mom requested it this week, but I wasn't feeling a heavy meat-filled meal. So, we did a vegetarian version with lentils, which came out delightfully! Even better the next day!
Ingredients:
500 grams eggplant, thinly sliced (about one LARGE eggplant, or two small ones/2 lb.)
250 grams zucchini, thinly sliced (about two medium/1 lb. zucchini)
250 grams Yukon Gold potatoes, thinly sliced (about 2 medium/1 lb. potatoes)
2-3 T. olive oil
Filling:
1 cup cooked lentils
2 carrots, diced
2 stalk of celery, diced
1 large yellow onion, diced
2 cloves of garlic, chopped
2 T. cider vinegar
1 t. Worcestershire sauce
1/2 t. gluten-free soy sauce
1 t. ground cinnamon
1 t. oregano
1/2 t. ground nutmeg
1/2 t. ground allspice
1/2 t. fennel seeds
14 oz. can diced or crushed tomatoes
Salt & pepper to taste
About 4 oz. crumbled feta cheese
Topping:
1 cup Greek yogurt
1 cup cottage cheese
1 egg
Pinch of nutmeg and cinnamon
1 t. fresh thyme leaves
Salt to taste
Instructions:
Toss your eggplant and zucchini slices in a large bowl with some salt. Allow to sit and sweat out their water for at least 30 minutes. Rinse and pat dry on a few layers of paper towels.
Toss eggplant, potatoes, and zucchini in olive oil until lightly coated. Preheat your broiler and place a rack on the highest slot. Spread the vegetables over a few foil-lined cookie sheets, in single layers, and broil for 5-10 minutes, until lightly browned on top and tender. Set aside and allow to cool.
Now preheat your oven to 375 degrees F.
In a large, lidded skillet, heat 1 T. oil over medium heat. Saute onion, carrot, celery, and garlic until cooked through and lightly browned. Add in your spices and allow them to "bloom" (i.e. until you can REALLY smell them), about 2 minutes. Toss in the lentils, vinegar, sauces, and tomatoes. Bring to a simmer, reduce heat, and partially cover the pan. Cook until the liquid is reduced and the mixture is thick and pasty (30 min. to an hour). Taste and correct seasonings to your liking.
Grease an 8x8 or 9x9 inch glass/ceramic baking pan.
Arrange 1/3 of your vegetables in the bottom of the pan in the order of: eggplant, potatoes, zucchini. Spread half of the lentil filling mixture over this, and top with half of the feta. Repeat. Then, for the last layer, reverse the vegetable order (zucchini, potatoes, eggplant) and you are done assembling! Cover with aluminum foil and bake for 25 minutes in the preheated oven.
While that's baking, in a food processor, combine the topping ingredients until smooth. Once the first bake is finished, remove the moussaka from the oven and remove the foil. Raise the oven temperature to 400 degrees F. Spread the yogurt mixture over the top of the dish and place back in the oven, uncovered. Bake for 30 minutes more, until the top is lightly browned and the sides are bubbling.
Enjoy alone, or with a lovely Greek salad!
I love moussaka, and my mom requested it this week, but I wasn't feeling a heavy meat-filled meal. So, we did a vegetarian version with lentils, which came out delightfully! Even better the next day!
Ingredients:
500 grams eggplant, thinly sliced (about one LARGE eggplant, or two small ones/2 lb.)
250 grams zucchini, thinly sliced (about two medium/1 lb. zucchini)
250 grams Yukon Gold potatoes, thinly sliced (about 2 medium/1 lb. potatoes)
2-3 T. olive oil
Filling:
1 cup cooked lentils
2 carrots, diced
2 stalk of celery, diced
1 large yellow onion, diced
2 cloves of garlic, chopped
2 T. cider vinegar
1 t. Worcestershire sauce
1/2 t. gluten-free soy sauce
1 t. ground cinnamon
1 t. oregano
1/2 t. ground nutmeg
1/2 t. ground allspice
1/2 t. fennel seeds
14 oz. can diced or crushed tomatoes
Salt & pepper to taste
About 4 oz. crumbled feta cheese
Topping:
1 cup Greek yogurt
1 cup cottage cheese
1 egg
Pinch of nutmeg and cinnamon
1 t. fresh thyme leaves
Salt to taste
Instructions:
Toss your eggplant and zucchini slices in a large bowl with some salt. Allow to sit and sweat out their water for at least 30 minutes. Rinse and pat dry on a few layers of paper towels.
Toss eggplant, potatoes, and zucchini in olive oil until lightly coated. Preheat your broiler and place a rack on the highest slot. Spread the vegetables over a few foil-lined cookie sheets, in single layers, and broil for 5-10 minutes, until lightly browned on top and tender. Set aside and allow to cool.
Now preheat your oven to 375 degrees F.
In a large, lidded skillet, heat 1 T. oil over medium heat. Saute onion, carrot, celery, and garlic until cooked through and lightly browned. Add in your spices and allow them to "bloom" (i.e. until you can REALLY smell them), about 2 minutes. Toss in the lentils, vinegar, sauces, and tomatoes. Bring to a simmer, reduce heat, and partially cover the pan. Cook until the liquid is reduced and the mixture is thick and pasty (30 min. to an hour). Taste and correct seasonings to your liking.
Grease an 8x8 or 9x9 inch glass/ceramic baking pan.
Arrange 1/3 of your vegetables in the bottom of the pan in the order of: eggplant, potatoes, zucchini. Spread half of the lentil filling mixture over this, and top with half of the feta. Repeat. Then, for the last layer, reverse the vegetable order (zucchini, potatoes, eggplant) and you are done assembling! Cover with aluminum foil and bake for 25 minutes in the preheated oven.
While that's baking, in a food processor, combine the topping ingredients until smooth. Once the first bake is finished, remove the moussaka from the oven and remove the foil. Raise the oven temperature to 400 degrees F. Spread the yogurt mixture over the top of the dish and place back in the oven, uncovered. Bake for 30 minutes more, until the top is lightly browned and the sides are bubbling.
Enjoy alone, or with a lovely Greek salad!
Tuesday, October 30, 2012
GO BIG OR GO HOME LASAGNA
Who doesn't like lasagna? This amazing traditional Italian comfort food is adored throughout the world. The recipe I use tries really hard to be authentic. Is it? I dunno. But it's awesome.
Yes, it takes work, but it's well worth it. It's big. It's for, like, a family of 10. But that's how I make it. It keeps well, freezes well, all that jazz.
I use GF noodles and flour, but this is taken from a non-GF bunch of recipes, so cater it to your own diet.
No, this is not low-fat healthy lasagna. It is amazing full-fat, full-calorie deliciousness. Deal with it. It's fall. We all need some extra poundage. Winter is coming (/Ned Stark).
Bolognese Sauce:
Ingredients:
2 T. olive oil
4 slices of bacon, chopped
1 large yellow onion, finely chopped
2 stalks of celery, finely chopped
2 medium carrots, finely chopped
4-6 cloves of garlic, minced
1 pound of ground beef
.5-1 pound of ground pork
1/2 cup dry white wine
1/2 cup chicken stock
1 6-oz. can tomato paste
28 oz (about 4.5 cups) of whole, peeled tomatoes
A handful of basil leaves, chopped (or 1 T. dried basil/basil paste)
1 T. dried oregano (or fresh, if you have it)
Salt & pepper to taste
Instructions:
Heat olive oil over medium heat. Add bacon and cook until crispy. Add mirepoix (onion, celery, carrot) and saute until soft.
Add garlic and ground meat and cook until meat is mostly cooked through.
Add white wine, stock, and herbs, and bring to a simmer.
Add tomatoes and tomato paste. Bring to a simmer and cook for 1 hour, at least.
I allow mine to go for 5-6 hours over low heat to cook off as much of the liquid as possible.
Bechamel Sauce:
Ingredients:
1/4 cup unsalted butter
1/4 cup GF flour
4 cups milk
Pinch of nutmeg
Salt to taste
2 eggs
Instructions:
Heat milk in a small saucepan over medium-low heat until it comes to a simmer (stir this a lot or else your milk will burn). Set aside once heated.
Heat butter over medium heat until melted and foamy.
Add flour and whisk until the mixture becomes foamy and has a nutty smell to it (like browned butter).
Add in 1/3 of the milk and whisk until the mixture thickens. Repeat for the next 2/3 of the milk. If the mixture no longer thickens, whisk in more GF flour (I had trouble once the last third was mixed in). Once the mixture is thick, add in the pinch of nutmeg and salt. Set aside to cool a bit, and then whisk in the 2 eggs (I do this so that the bechamel "sets"and the lasagna doesn't get too goopy) until well-blended.
Lasagna:
Ingredients:
1 recipe Bolognese Sauce
1 recipe Bechamel Sauce
Pack of 12-15 GF lasagna noodles (mine had 13, of course)
500 g mozzarella cheese, grated (about 3-4 cups grated total)
2 T. dried parsley (or fresh, just use more)
Spray a large 9x13 inch (I think that's the size?) casserole dish with olive oil. Place a ladle-full of the bolognese sauce in the bottom of the pan to prevent sticking. Place a layer of noodles over that, slightly overlapping the edges. Spread a layer of sauce over them (I put sauce down until I can't see noodle poking through). Spread half of the bechamel over that. Take 1/3 of the mozzarella and sprinkle it evenly over the dish. Sprinkle half the parsley over that.
Allow to cool for 15-20 minutes and serve. With a salad, if you must.
Also, yes, I know my blog is no longer really low-carb. I'm trying to think up an awesome new name. Have patience.
Yes, it takes work, but it's well worth it. It's big. It's for, like, a family of 10. But that's how I make it. It keeps well, freezes well, all that jazz.
I use GF noodles and flour, but this is taken from a non-GF bunch of recipes, so cater it to your own diet.
No, this is not low-fat healthy lasagna. It is amazing full-fat, full-calorie deliciousness. Deal with it. It's fall. We all need some extra poundage. Winter is coming (/Ned Stark).
Bolognese Sauce:
Ingredients:
2 T. olive oil
4 slices of bacon, chopped
1 large yellow onion, finely chopped
2 stalks of celery, finely chopped
2 medium carrots, finely chopped
4-6 cloves of garlic, minced
1 pound of ground beef
.5-1 pound of ground pork
1/2 cup dry white wine
1/2 cup chicken stock
1 6-oz. can tomato paste
28 oz (about 4.5 cups) of whole, peeled tomatoes
A handful of basil leaves, chopped (or 1 T. dried basil/basil paste)
1 T. dried oregano (or fresh, if you have it)
Salt & pepper to taste
Instructions:
Heat olive oil over medium heat. Add bacon and cook until crispy. Add mirepoix (onion, celery, carrot) and saute until soft.
Add garlic and ground meat and cook until meat is mostly cooked through.
Add white wine, stock, and herbs, and bring to a simmer.
Add tomatoes and tomato paste. Bring to a simmer and cook for 1 hour, at least.
Bechamel Sauce:
Ingredients:
1/4 cup unsalted butter
1/4 cup GF flour
4 cups milk
Pinch of nutmeg
Salt to taste
2 eggs
Instructions:
Heat milk in a small saucepan over medium-low heat until it comes to a simmer (stir this a lot or else your milk will burn). Set aside once heated.
Heat butter over medium heat until melted and foamy.
Add flour and whisk until the mixture becomes foamy and has a nutty smell to it (like browned butter).
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| Before. |
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| After. |
Add in 1/3 of the milk and whisk until the mixture thickens. Repeat for the next 2/3 of the milk. If the mixture no longer thickens, whisk in more GF flour (I had trouble once the last third was mixed in). Once the mixture is thick, add in the pinch of nutmeg and salt. Set aside to cool a bit, and then whisk in the 2 eggs (I do this so that the bechamel "sets"and the lasagna doesn't get too goopy) until well-blended.
Ingredients:
1 recipe Bolognese Sauce
1 recipe Bechamel Sauce
Pack of 12-15 GF lasagna noodles (mine had 13, of course)
500 g mozzarella cheese, grated (about 3-4 cups grated total)
2 T. dried parsley (or fresh, just use more)
Instructions:
 |
| So I took this picture and forgot to take any of the layering ones XD. |
You may now choose to either repeat all the layers (noodles included) or skip the noodles. This is to your preference. I like a middle layer of noodles in my lasagna. I find that it gives it more structure.
When done, place a final layer of noodles over the top. Spread a small amount of the sauce over this noodles, cover with aluminum foil, and allow to stand while you preheat the oven to 375 degrees Fahrenheit.
Bake for 25-30 minutes, and then remove the foil, add the rest of the mozzarella, and bake for another 20-25 minutes, until the edges are bubbly and the top is browned all over.
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| It's a bit too brown. But I like that. |
Allow to cool for 15-20 minutes and serve. With a salad, if you must.
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| I ate 2 plates of it. Oh my gooooooood, I am so full. |
Also, yes, I know my blog is no longer really low-carb. I'm trying to think up an awesome new name. Have patience.
Wednesday, September 5, 2012
Greek-Inspired Chicken Burgers with Homemade Tzatziki
...and chickpeas braised with radish greens and spinach!
We had another sausage-making adventure this weekend (Charles had a few friends over to watch a videogame tournament final) and they were fantastic! We used this recipe, but next time I will up some of the flavorings. While it was delicious, I wish the sun-dried tomato flavor had been far more pronounced. And the cheese kept melting out of the sausages on the grill!
I also made this very refreshing quinoa salad to go with it, which was a big hit, even among the men! Quinoa is not one of my favorite things, as I often find it very bland. But this came out very flavorful with a great crunch! Definitely going in my mental book of things I will make over and over again.
A fun weekend was had by all, and I hope that you all had a great Labor Day! I managed to run/walk a mile yesterday and today with no worsening foot pains, so hopefully *knockonwood* I'm on the road to total recovery!
Now, after a weekend of semi-indulgent eating and drinking (mostly the drinking part--GF beer, you will be my downfall!), I'm looking to make something lighter. Yesterday morning, it was an omelette that was essentially a ton of vegetables with a little bit of egg mixed it (and, of course, Sriracha dumped on top). Didn't eat lunch (one of those odd days where you're just not hungry at all), had the tiny bit of that quinoa salad left for a snack, and then leftovers for dinner. Today, chicken burgers!
Chicken Burger
Ingredients:
1 pound of ground chicken or turkey (I home-ground 3 boneless, skinless chicken breasts)
1 T. dried oregano
1 T. fresh basil, minced
2 green onions, finely chopped
3 garlic cloves, crushed (I, for once, used my garlic press to get a paste-like consistency)
1/4 cup feta cheese, crumbled
1 t. lemon juice, plus a little zest
2 T. red wine vinegar
1 T. Kalamata olives, finely minced (I did not have these, but they're in the original recipe)
1 t. brine from olives
Black pepper to taste
Buns and toppings
Instructions:
Mix all ingredients for the patties together in a bowl. Cover and let marinate in the fridge for an hour.
Divide into four equal patties.
Preheat your grill, broiler, or stovetop grill-pan to medium-high heat and cook for 10 minutes, flipping halfway through, or until juices run clear.
Top with tzatziki and your other toppings and enjoy!
Tzatziki
Ingredients:
1 head of garlic (yes, one HEAD of garlic...you can reduce that if you're not a garlic-nut like me!)
1 500-g container of Greek yogurt (thickest you can find)
1 English cucumber, seeded and peeled (if you so desire, I didn't)
2 T. red wine vinegar
1 T. lemon juice (start there, add more if you wish)
Salt & pepper, to taste
Many recipes include a bunch of parsley and mint, but I didn't have either on-hand.
Instructions:
Process the garlic and cucumber in a food processor until finely minced (use liquids from the recipe to aid in the processing). Also, add herbs, if you are using them.
Mix everything together in a small-to-medium bowl and cover, refrigerating for at least an hour. Taste after letting it sit, and correct any flavors to your taste.
Eat it on burgers, sandwiches, use it as dip, etc!
Braised Chickpeas with Radish Greens and Spinach
So, I bought some radishes over the weekend, and they came with a large bunch of greens attached. I thought, "I can't just throw this out! This has to be edible!" Lo and behold, it is! Others compare to flavor to that of other bitter greens, like Swiss chard or kale, so use accordingly.
Ingredients:
1 T. olive oil
1 can chickpeas, drained and rinsed
1 bunch radish greens (or other greens!), washed and dried
1 cup baby spinach, washed and dried
2 shallots (or 1 large), finely chopped
1/2 cup chicken broth
1/2 cup dry white wine
Juice and zest of 1 lemon
Instructions:
Heat 1 T. oil in a deep saute pan over medium heat. Cook shallots until translucent, then add lemon zest.
Add in chickpeas and saute for a minute or two.
Add in your liquids and bring to a simmer. Allow liquid to cook down for about 10 minutes, and then add the greens. (I did the opposite and my greens ended up way overcooked). Salt & pepper to your tastes.
Dinner is served! Really, really delicious and healthy!
We had another sausage-making adventure this weekend (Charles had a few friends over to watch a videogame tournament final) and they were fantastic! We used this recipe, but next time I will up some of the flavorings. While it was delicious, I wish the sun-dried tomato flavor had been far more pronounced. And the cheese kept melting out of the sausages on the grill!
I also made this very refreshing quinoa salad to go with it, which was a big hit, even among the men! Quinoa is not one of my favorite things, as I often find it very bland. But this came out very flavorful with a great crunch! Definitely going in my mental book of things I will make over and over again.
A fun weekend was had by all, and I hope that you all had a great Labor Day! I managed to run/walk a mile yesterday and today with no worsening foot pains, so hopefully *knockonwood* I'm on the road to total recovery!
Now, after a weekend of semi-indulgent eating and drinking (mostly the drinking part--GF beer, you will be my downfall!), I'm looking to make something lighter. Yesterday morning, it was an omelette that was essentially a ton of vegetables with a little bit of egg mixed it (and, of course, Sriracha dumped on top). Didn't eat lunch (one of those odd days where you're just not hungry at all), had the tiny bit of that quinoa salad left for a snack, and then leftovers for dinner. Today, chicken burgers!
Chicken Burger
Ingredients:
1 pound of ground chicken or turkey (I home-ground 3 boneless, skinless chicken breasts)
1 T. dried oregano
1 T. fresh basil, minced
2 green onions, finely chopped
3 garlic cloves, crushed (I, for once, used my garlic press to get a paste-like consistency)
1/4 cup feta cheese, crumbled
1 t. lemon juice, plus a little zest
2 T. red wine vinegar
1 T. Kalamata olives, finely minced (I did not have these, but they're in the original recipe)
1 t. brine from olives
Black pepper to taste
Buns and toppings
Instructions:
Mix all ingredients for the patties together in a bowl. Cover and let marinate in the fridge for an hour.
Divide into four equal patties.
Preheat your grill, broiler, or stovetop grill-pan to medium-high heat and cook for 10 minutes, flipping halfway through, or until juices run clear.
Top with tzatziki and your other toppings and enjoy!
Tzatziki
Ingredients:
1 head of garlic (yes, one HEAD of garlic...you can reduce that if you're not a garlic-nut like me!)
1 500-g container of Greek yogurt (thickest you can find)
1 English cucumber, seeded and peeled (if you so desire, I didn't)
2 T. red wine vinegar
1 T. lemon juice (start there, add more if you wish)
Salt & pepper, to taste
Many recipes include a bunch of parsley and mint, but I didn't have either on-hand.
Instructions:
Process the garlic and cucumber in a food processor until finely minced (use liquids from the recipe to aid in the processing). Also, add herbs, if you are using them.
In some cheesecloth or a fine strainer, squeeze out all the water possible from the cucumber.
Mix everything together in a small-to-medium bowl and cover, refrigerating for at least an hour. Taste after letting it sit, and correct any flavors to your taste.
Braised Chickpeas with Radish Greens and Spinach
So, I bought some radishes over the weekend, and they came with a large bunch of greens attached. I thought, "I can't just throw this out! This has to be edible!" Lo and behold, it is! Others compare to flavor to that of other bitter greens, like Swiss chard or kale, so use accordingly.
Ingredients:
1 T. olive oil
1 can chickpeas, drained and rinsed
1 bunch radish greens (or other greens!), washed and dried
1 cup baby spinach, washed and dried
2 shallots (or 1 large), finely chopped
1/2 cup chicken broth
1/2 cup dry white wine
Juice and zest of 1 lemon
Instructions:
Heat 1 T. oil in a deep saute pan over medium heat. Cook shallots until translucent, then add lemon zest.
Add in chickpeas and saute for a minute or two.
Add in your liquids and bring to a simmer. Allow liquid to cook down for about 10 minutes, and then add the greens. (I did the opposite and my greens ended up way overcooked). Salt & pepper to your tastes.
Dinner is served! Really, really delicious and healthy!
Friday, August 31, 2012
Adventures in Sausage & the Search for the Perfect Poutine Sauce Recipe
While my (also Celiac) sister was visiting, we got the bright idea (or, rather, Charles did) to make our own sausages while taking a lovely stroll through Parc National d'Oka. We gathered recipes and our supplies and went to work!
I don't have the exact recipes saved, but we made two types: chicken-sage-apple and pork-chipotle-beer. Both were GF (I actually found a halfway-decent Quebec-made GF beer) and delicious!
If you want recipes and information about making your own sausages, Charles found them here, on TheSpicySausage.com.
Now, for poutine.
If you don't know what this is, fret not, you just haven't been to Montreal or Canada and had the heart-attack-in-a-bowl that is (at its very basic state) fries (fried in lard, typically), cheese curds, and "poutine sauce".
The recipe for poutine sauce has eluded me for ages. No one's online recipes seem to get it right. Something is always MISSING. It is NOT just chicken gravy, like many people would have you believe. But this time around, I HAVE DISCOVERED THE MISSING INGREDIENT.
It is soy sauce.
Not much. Not more than a few dashes. But just a tad to deliver its heavy umami flavor.
I didn't write down my recipe (good job, Amy), but, basically, it is:
1 1/2 cups each chicken and beef broth.
A few dashes of soy sauce.
Salt & pepper.
2 T. each cornstarch & water to thicken.
Heat broths in a saucepan until boiling. Add in soy and S&P. Add in cornstarch and allow to cook down to a gravy consistency (or thicker).
The taste was DEAD-ON this time, but it was a little thin. I was too excited.
Also, cheese curds are a necessity. No substitutions work quite as well. They are fresh from the cheese factory here and they squeak when you bite into them.
I don't have the exact recipes saved, but we made two types: chicken-sage-apple and pork-chipotle-beer. Both were GF (I actually found a halfway-decent Quebec-made GF beer) and delicious!
If you want recipes and information about making your own sausages, Charles found them here, on TheSpicySausage.com.
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| Getting it started after the casing had to be cut. |
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| Yeah, sausage! |
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| The completed raw pork sausages, in natural casing. |
If you don't know what this is, fret not, you just haven't been to Montreal or Canada and had the heart-attack-in-a-bowl that is (at its very basic state) fries (fried in lard, typically), cheese curds, and "poutine sauce".
The recipe for poutine sauce has eluded me for ages. No one's online recipes seem to get it right. Something is always MISSING. It is NOT just chicken gravy, like many people would have you believe. But this time around, I HAVE DISCOVERED THE MISSING INGREDIENT.
It is soy sauce.
Not much. Not more than a few dashes. But just a tad to deliver its heavy umami flavor.
I didn't write down my recipe (good job, Amy), but, basically, it is:
1 1/2 cups each chicken and beef broth.
A few dashes of soy sauce.
Salt & pepper.
2 T. each cornstarch & water to thicken.
Heat broths in a saucepan until boiling. Add in soy and S&P. Add in cornstarch and allow to cook down to a gravy consistency (or thicker).
The taste was DEAD-ON this time, but it was a little thin. I was too excited.
Also, cheese curds are a necessity. No substitutions work quite as well. They are fresh from the cheese factory here and they squeak when you bite into them.
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| Gluten-free poutine! |
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| We baked our sausages on a bed of peppers and onions. |
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| Complete meal! |
Thursday, June 14, 2012
Chicken Broccoli Curry Casserole
This is a recipe direct from Kalyn's Kitchen, and I don't believe I made many changes at all, so here is the direct link to the recipe!
This was really flavorful and tasty, though if you're feeding a larger family, you may want to double it (or serve it with a side dish). For my husband and I, we nearly ate the whole thing! I'd say it makes 3 adult-sized meals. Then again, I also only used 3 chicken breasts. But, still, it's really good.
Ingredients:
3-4 boneless, skinless chicken breasts
2 t. poultry seasoning
Salt & pepper to taste
1 head of broccoli, chopped into bite-sized pieces
1.5 cups homemade chicken stock (or 2 cups of canned stock reduced to 1.5 cups)
1.5 cups mayonnaise (not fat free)
1-2 T. lemon juice
2-4 tsp. sweet curry powder
2-4 tsp. garam masala
2-4 tsp. hot curry powder (I used Vindaloo, because that's what I have)
(I used more than these amounts because I like really spicy flavors. Start small and add to your tastes!)
2 tsp. ground fenugreek (if you have it, mine is from Penzey's)
1/2 cup grated sharp cheddar cheese (optional, but good!)
Instructions:
Preheat your oven to 375 degrees F.
In a deep, heavy-bottomed skillet, add about 2 inches of water (enough to cover the breasts when they're added), along with a sliced lemon, and bring this to a boil. Add the chicken breasts and simmer over medium heat for 5 minutes. Remove from heat and let sit for 15 more minutes, or until the breasts are cooked through (this is poaching). Remove chicken.
Cube up the chicken and place it in the bottom of an oiled 9x9 casserole dish. Sprinkle salt & pepper (and poultry seasoning, if you have it) over the chicken.
Steam or blanche your broccoli until the broccoli is JUST cooked and bright green (you don't want it fully cooked yet). Drain and place over the chicken in the dish.
In a medium saucepan, place chicken stock and spices and whisk until combined. Cook for 2 minutes over medium heat (once it's boiling). Remove from heat and add in the mayonnaise & lemon juice. Taste the sauce and adjust your spices.
Pour over chicken and broccoli. You don't need to mix it in.
Cover and bake for 30 minutes. Remove the foil and top with the cheese, and cook it for another 10-15 minutes. Tasty tasty!
You could easily do this with turkey as well, and switch up the broccoli (or mix it in) for some cauliflower. I think adding other veggies would be feasible as well without damaging the flavors.
This was really flavorful and tasty, though if you're feeding a larger family, you may want to double it (or serve it with a side dish). For my husband and I, we nearly ate the whole thing! I'd say it makes 3 adult-sized meals. Then again, I also only used 3 chicken breasts. But, still, it's really good.
Ingredients:
3-4 boneless, skinless chicken breasts
2 t. poultry seasoning
Salt & pepper to taste
1 head of broccoli, chopped into bite-sized pieces
1.5 cups homemade chicken stock (or 2 cups of canned stock reduced to 1.5 cups)
1.5 cups mayonnaise (not fat free)
1-2 T. lemon juice
2-4 tsp. sweet curry powder
2-4 tsp. garam masala
2-4 tsp. hot curry powder (I used Vindaloo, because that's what I have)
(I used more than these amounts because I like really spicy flavors. Start small and add to your tastes!)
2 tsp. ground fenugreek (if you have it, mine is from Penzey's)
1/2 cup grated sharp cheddar cheese (optional, but good!)
Instructions:
Preheat your oven to 375 degrees F.
In a deep, heavy-bottomed skillet, add about 2 inches of water (enough to cover the breasts when they're added), along with a sliced lemon, and bring this to a boil. Add the chicken breasts and simmer over medium heat for 5 minutes. Remove from heat and let sit for 15 more minutes, or until the breasts are cooked through (this is poaching). Remove chicken.
Cube up the chicken and place it in the bottom of an oiled 9x9 casserole dish. Sprinkle salt & pepper (and poultry seasoning, if you have it) over the chicken.
Steam or blanche your broccoli until the broccoli is JUST cooked and bright green (you don't want it fully cooked yet). Drain and place over the chicken in the dish.
In a medium saucepan, place chicken stock and spices and whisk until combined. Cook for 2 minutes over medium heat (once it's boiling). Remove from heat and add in the mayonnaise & lemon juice. Taste the sauce and adjust your spices.
Cover and bake for 30 minutes. Remove the foil and top with the cheese, and cook it for another 10-15 minutes. Tasty tasty!
Wednesday, June 6, 2012
Fake-Out Mashed Potatoes!
Want a healthier option than mashed potatoes that has a similar texture and flavor?
This is for you! Pictures to come.
Ingredients:
1 head of cauliflower, stem removed and chopped into bite-sized florets
3 cloves of garlic
1/2 cup finely grated cheese (something like parmesan or cheddar works best; goat cheese is also good)
2 T. butter
1/4 cup cooking cream
Salt & pepper to taste
Instructions:
Bring a large pot of water to boil and blanch the cauliflower until fork-tender, about 6-8 minutes. Drain.
Place cauliflower and garlic into a food processor or blender and puree it until creamy. If your cauliflower seems to be bunching up, add some cream until it becomes smooth.
Pour this into a pot (I use the same one) and heat over medium heat. Stirring frequently, add in the cheese(s), butter, and salt & pepper and allow cheese to melt. Cook over low for another 10 minutes, stirring occasionally, and then serve!
I love having this with roasts and other dishes with a gravy so I can have something to mop up the sauce with :D. My husband is less a fan of this than I am, but I think it's a great substitute.
This is for you! Pictures to come.
Ingredients:
1 head of cauliflower, stem removed and chopped into bite-sized florets
3 cloves of garlic
1/2 cup finely grated cheese (something like parmesan or cheddar works best; goat cheese is also good)
2 T. butter
1/4 cup cooking cream
Salt & pepper to taste
Instructions:
Bring a large pot of water to boil and blanch the cauliflower until fork-tender, about 6-8 minutes. Drain.
Place cauliflower and garlic into a food processor or blender and puree it until creamy. If your cauliflower seems to be bunching up, add some cream until it becomes smooth.
Pour this into a pot (I use the same one) and heat over medium heat. Stirring frequently, add in the cheese(s), butter, and salt & pepper and allow cheese to melt. Cook over low for another 10 minutes, stirring occasionally, and then serve!
I love having this with roasts and other dishes with a gravy so I can have something to mop up the sauce with :D. My husband is less a fan of this than I am, but I think it's a great substitute.
Thursday, May 31, 2012
Stuffed Zucchini, Southwest-Style
Good day, everyone! I hope the weather is nice and beautiful for you all, like it is here!
I get asked a lot what my best advice for people looking to get healthier/lose weight is, and here is the most important piece of information I may be able to give you:
STOP EATING WHEN YOU STOP FEELING HUNGRY. Not when you feel full. Not when you feel stuffed. When you stop feeling hungry. You will likely feel full in 10-20 minutes. And if you're not, you can eat a bit more. No matter what food you're eating, this rule will help you with control. And, you know, you don't have to feel really uncomfortable for the next couple of hours while all that extra food shifts around and digests!
On with the recipe! I have a really bad habit of not writing down recipes while I make them, so this may be slightly off.
Ingredients:
4-5 medium zucchini, halved and scooped out
1 lb. lean ground beef
1 medium onion, chopped
4 cloves of garlic, minced
1 bell pepper, diced
1-2 chipotles in Adobo, minced (also, some sauce if you want more spice)
1 T. cumin
1 T. chili powder
1 t. salt
1 T. oregano OR epazote
2 T. sour cream
1-2 cups chopped canned tomatoes (depending on your tastes)
1/2 cup grated cheddar cheese
Instructions:
Preheat your oven to 375 degrees F. Oil a glass casserole dish and place the zucchini "boats" into it, scooped-side up.
Heat a pan over medium heat (add oil if your meat is REALLY lean). Add meat to the pan and begin to brown. Once about half of the meat is browned, add the onion and garlic. Cook until meat is fully browned and onion is cooked through.
Add bell pepper, chipotles, spices, and tomatoes and bring to a simmer. Add in the scooped-out chunks of zucchini. Cook until bell pepper is tender, about 10 minutes.
Right before pouring the sauce/stuffing over the zucchini boats, stir in the sour cream. Pour into casserole and top with cheddar cheese.
Cover with aluminum foil and bake for 30-40 minutes, until zucchini is tender (but NOT squishy). For nice browned cheese, remove the foil about 10 minutes before it's finished and turn up the heat to 425.
I just served this on its own. It's a pretty complete meal, but I think it'd be good with maybe a side salad or guacamole.
Finally reaching my goal "feel," very ecstatic! I can't say weight, because my weight doesn't seem to be budging, despite clothes fitting better. I think I'm building some muscle with my longer runs (Running a 10k by the end of this month, on my birthday! Not a real 10k, just one around my neighborhood that I map out, haha).
I get asked a lot what my best advice for people looking to get healthier/lose weight is, and here is the most important piece of information I may be able to give you:
STOP EATING WHEN YOU STOP FEELING HUNGRY. Not when you feel full. Not when you feel stuffed. When you stop feeling hungry. You will likely feel full in 10-20 minutes. And if you're not, you can eat a bit more. No matter what food you're eating, this rule will help you with control. And, you know, you don't have to feel really uncomfortable for the next couple of hours while all that extra food shifts around and digests!
On with the recipe! I have a really bad habit of not writing down recipes while I make them, so this may be slightly off.
Ingredients:
4-5 medium zucchini, halved and scooped out
1 lb. lean ground beef
1 medium onion, chopped
4 cloves of garlic, minced
1 bell pepper, diced
1-2 chipotles in Adobo, minced (also, some sauce if you want more spice)
1 T. cumin
1 T. chili powder
1 t. salt
1 T. oregano OR epazote
2 T. sour cream
1-2 cups chopped canned tomatoes (depending on your tastes)
1/2 cup grated cheddar cheese
Instructions:
Preheat your oven to 375 degrees F. Oil a glass casserole dish and place the zucchini "boats" into it, scooped-side up.
Add bell pepper, chipotles, spices, and tomatoes and bring to a simmer. Add in the scooped-out chunks of zucchini. Cook until bell pepper is tender, about 10 minutes.
Right before pouring the sauce/stuffing over the zucchini boats, stir in the sour cream. Pour into casserole and top with cheddar cheese.
I just served this on its own. It's a pretty complete meal, but I think it'd be good with maybe a side salad or guacamole.
Finally reaching my goal "feel," very ecstatic! I can't say weight, because my weight doesn't seem to be budging, despite clothes fitting better. I think I'm building some muscle with my longer runs (Running a 10k by the end of this month, on my birthday! Not a real 10k, just one around my neighborhood that I map out, haha).
Tuesday, May 22, 2012
Cinco de Mayo Megapost
Cinco de Mayo came and went a few weeks ago, but that doesn't mean I can't post the food my mom and I made to celebrate! We love Mexican food, and we make some GOOD recipes.
On the menu was carnitas, a shredded (or cubed, depending on who you talk to) pork taco/etc. filling, frijoles charros, something I've had in many restaurants, but never like this (think pork & beans, but less sweet and more spice), a lovely relish for the carnitas, and black bean soup, which I'll admit isn't Mexican in the slightest. More like American Southwest, but it was requested, so I will post it.
Carnitas are fairly simple to make, and you could definitely make it in a slow cooker as well as a dutch oven (I would probably leave out some of the liquid, though).
Carnitas
Ingredients:
4 pounds fatty pork shoulder, cut into 2-inch cubes
3 cups water
2 oranges, quartered
2 onions, quartered
6-8 cloves of garlic, peeled (adjust to your garlic tastes)
3 bay leaves
1 T. epazote (also known as Mexican oregano--if you can't find it, use regular oregano)
1 T. sea salt
1 T. ground cumin
1 T. whole black peppercorns
Instructions:
Put all ingredients into a 6 or 7-quart dutch oven (I used my Le Creuset) and bring to a boil, skimming the surface as necessary.
Lower the heat, allowing the water to simmer vigorously, and stir occasionally until the pork is fork-tender and the liquid has completely evaporated (the fat will be left in the pan).
If, after 2 hours over low heat, the liquid has not mostly evaporated, scoop out the meat/onions/oranges with a slotted spoon and evaporate the liquid over high heat.
Preheat your oven to 450 degrees F. Place pork back in pot/remove oranges and toss in the fat to coat. Place your pot in the oven and cook the pork mixture, uncovered, for 20 to 30 minutes until the meat is browned. I had to stir mine once or twice to get everything properly brown, but you shouldn't have to.
Top with some lovely sauteed peppers and onion, if you like.
Carnitas Relish
Ingredients:
1 red onion, thinly sliced
8-10 pickled jalapeno slices, finely minced
1 small bunch of cilantro, stems removed and leaves chopped
3 T. of orange juice
Instructions:
Combine ingredients in a small bowl. Cover and allow to marinate for at least 1 hour in the fridge.
Frijoles Charros
Ingredients:
2 cans pinto or black beans (these are traditionally made with pinto beans, but my local IGA does not carry canned OR dried pinto beans), drained and rinsed.
6 oz. bacon (6-7 slices), diced
1 large onion, chopped
2 cloves of garlic, minced
1/2 cup Mexican beer
2/3 cup of pickled jalapeno slices
2 tomatoes, chopped
2-3 T. brown sugar
Instructions:
Place bacon in a medium saucepan over medium heat and cook until the fat renders out and the bacon begins to crisp up.
Place onion and garlic in the pan and cook through until translucent and browned.
Place beans, beer, jalapeno slices, and tomatoes in the pan and bring to a simmer. Cook until most of the liquid has cooked off.
Stir in sugar right before serving. Top with some fresh cilantro.
Black Bean Soup
Ingredients:
2 cups of black beans (1 15 oz. can OR dried beans, soaked overnight) cooked as stated below
1 T. olive oil
1 onion, diced
1 celery rib, diced
1 large carrot OR 1 sweet potato, diced
4 cloves garlic, minced
1 t. cumin
2 T. medium heat chili powder
1/2 t. chipotle chili powder
1 12 oz. can diced tomatoes
4 cups cooking liquid and beans (from beans recipe below) (If you don't have enough cooking liquid, chicken stock can be substituted)
1/2 orange or yellow bell pepper, diced
Salt to taste
Juice of 1 lime
Cilantro and sour cream to garnish
Instructions:
Take your can of black beans OR your soaked, dried beans and put them in a pot with 4 cups of water, 3 slices of bacon, 2 bay leaves, 1/4 of an onion, and 1 garlic clove, and simmer on the stove for 30 minutes. Strain, reserving liquid, and removing onion, bay leaves, and garlic clove.
Put olive oil in a large soup pot and heat over medium heat. Place onion, celery, and sweet potato or carrot in the pot and cook until tender.
Add garlic and spices and cook for about 5 more minutes.
Add tomatos, beans, liquid, and pepper, and allow to simmer for 30 minutes (or more), until pepper is cooked through.
Place half of the soup in a blender and puree (REMEMBER: YOUR SOUP IS HOT). Pour back into pan and simmer a little longer, adding salt and lime juice.
Serve hot, with sour cream, cilantro, and perhaps cheese to garnish.
This is the next day's leftovers. This meal is ACTUALLY pretty diet friendly if you skip the tortilla or have low carb ones (and if you reduce the sugar in the charro beans, but I find the amount negligible anyway). It is high calorie, though, so watch your portions. We also served salsa & guacamole (homemade: Put half a red onion, 2 cloves of garlic, a jalapeno, and a bunch of cilantro in a food processor and pulse until chopped. Scoop the flesh out of 2 avocados and add, pulsing until combined. Add the juice of 1 lime, salt to taste, and a dash of chili powder and cumin.).
On the menu was carnitas, a shredded (or cubed, depending on who you talk to) pork taco/etc. filling, frijoles charros, something I've had in many restaurants, but never like this (think pork & beans, but less sweet and more spice), a lovely relish for the carnitas, and black bean soup, which I'll admit isn't Mexican in the slightest. More like American Southwest, but it was requested, so I will post it.
Carnitas are fairly simple to make, and you could definitely make it in a slow cooker as well as a dutch oven (I would probably leave out some of the liquid, though).
Carnitas
Ingredients:
4 pounds fatty pork shoulder, cut into 2-inch cubes
3 cups water
2 oranges, quartered
2 onions, quartered
6-8 cloves of garlic, peeled (adjust to your garlic tastes)
3 bay leaves
1 T. epazote (also known as Mexican oregano--if you can't find it, use regular oregano)
1 T. sea salt
1 T. ground cumin
1 T. whole black peppercorns
Instructions:
Put all ingredients into a 6 or 7-quart dutch oven (I used my Le Creuset) and bring to a boil, skimming the surface as necessary.
Lower the heat, allowing the water to simmer vigorously, and stir occasionally until the pork is fork-tender and the liquid has completely evaporated (the fat will be left in the pan).
If, after 2 hours over low heat, the liquid has not mostly evaporated, scoop out the meat/onions/oranges with a slotted spoon and evaporate the liquid over high heat.
Top with some lovely sauteed peppers and onion, if you like.
Carnitas Relish
Ingredients:
1 red onion, thinly sliced
8-10 pickled jalapeno slices, finely minced
1 small bunch of cilantro, stems removed and leaves chopped
3 T. of orange juice
Instructions:
Combine ingredients in a small bowl. Cover and allow to marinate for at least 1 hour in the fridge.
Frijoles Charros
Ingredients:
2 cans pinto or black beans (these are traditionally made with pinto beans, but my local IGA does not carry canned OR dried pinto beans), drained and rinsed.
6 oz. bacon (6-7 slices), diced
1 large onion, chopped
2 cloves of garlic, minced
1/2 cup Mexican beer
2/3 cup of pickled jalapeno slices
2 tomatoes, chopped
2-3 T. brown sugar
Instructions:
Place bacon in a medium saucepan over medium heat and cook until the fat renders out and the bacon begins to crisp up.
Place onion and garlic in the pan and cook through until translucent and browned.
Stir in sugar right before serving. Top with some fresh cilantro.
Black Bean Soup
Ingredients:
2 cups of black beans (1 15 oz. can OR dried beans, soaked overnight) cooked as stated below
1 T. olive oil
1 onion, diced
1 celery rib, diced
1 large carrot OR 1 sweet potato, diced
4 cloves garlic, minced
1 t. cumin
2 T. medium heat chili powder
1/2 t. chipotle chili powder
1 12 oz. can diced tomatoes
4 cups cooking liquid and beans (from beans recipe below) (If you don't have enough cooking liquid, chicken stock can be substituted)
1/2 orange or yellow bell pepper, diced
Salt to taste
Juice of 1 lime
Cilantro and sour cream to garnish
Instructions:
Take your can of black beans OR your soaked, dried beans and put them in a pot with 4 cups of water, 3 slices of bacon, 2 bay leaves, 1/4 of an onion, and 1 garlic clove, and simmer on the stove for 30 minutes. Strain, reserving liquid, and removing onion, bay leaves, and garlic clove.
Put olive oil in a large soup pot and heat over medium heat. Place onion, celery, and sweet potato or carrot in the pot and cook until tender.
Add tomatos, beans, liquid, and pepper, and allow to simmer for 30 minutes (or more), until pepper is cooked through.
Serve hot, with sour cream, cilantro, and perhaps cheese to garnish.
This is the next day's leftovers. This meal is ACTUALLY pretty diet friendly if you skip the tortilla or have low carb ones (and if you reduce the sugar in the charro beans, but I find the amount negligible anyway). It is high calorie, though, so watch your portions. We also served salsa & guacamole (homemade: Put half a red onion, 2 cloves of garlic, a jalapeno, and a bunch of cilantro in a food processor and pulse until chopped. Scoop the flesh out of 2 avocados and add, pulsing until combined. Add the juice of 1 lime, salt to taste, and a dash of chili powder and cumin.).
Enjoy my Mexican food, everyone!
NOTE: This is totally gluten free if the beer used for the beans is GF beer. Sorry, I missed that!
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