Chili

Thai Beef Salad!! A Delicious Light Gluten-Free Meal!

Posted on

During this time of holiday food over-indulgence, a light fresh meal is always appreciated.  This Thai beef salad is a huge hit with my family.  It is a delicious light supper that is salty, sour, sweet and spicy.  It is healthy and makes a great pack able lunch with the left overs if there are any.  Just make sure to drain off the excess dressing before packing into your lunch container and use one that is water tight. I hope you try it out.

Picture courtesy of taste.com.au.
Picture courtesy of taste.com.au.

Thai Beef Salad

Dressing:

zest of one lime grated

juice of four limes

3 Tablespoons of fish sauce

1 Tablespoon soya sauce

3 Tablespoons dark brown sugar

1 Tablespoon of sesame oil

3 cloves of garlic finely minced

4 green onions sliced thin

2 Tablespoons finely minced fresh ginger

1 cup loosely packed fresh chopped cilantro leaves

1/2 cup loosely packed fresh chopped fresh mint

1/2 cup loosely packed fresh chopped fresh Thai basil

3 hot red Thai or regular hot chilli peppers finely minced

1/4 red onion cut into thin matchsticks

1/2 tsp black pepper

Salad:

10 ounce rump steak 1 inch thick

2 English cucumbers cut into thin half circles

5 tomatoes chopped into chunks

Mix all ingredients of dressing and set aside for half an hour to soften onions and allow ingredients to meld.  Grill steak on BBQ or in a hot sauté pan medium rare.  Allow steak to cool.  While steak is cooling, place vegetables in the dressing.  Once steak has cooled to room temperature, slice thinly across the grain and place in salad.  Toss all ingredients and allow to sit for 15 minutes.  Serve.  This is excellent over fresh greens and some steamed rice or cooked rice noodles on the side as a main course, or makes an excellent side salad as well.  It is a wonderful salad to use up left over cooked steak as well.  I hope you enjoy this delicious dish.  Cheers, Michele

My Husband’s Shrimp and Pork Stirfry!!

Posted on

My husband makes this dish quite often and it is a family favourite.  Serve with steamed rice.  You can mix the Stirfry and rice and place it in a fresh lettuce leaf to eat it…delicious.

img_0335

Shrimp and Pork Stirfry

2 tbsp vegetable oil

1 pound ground pork

1 onion chopped fine

4 cloves garlic chopped fine

thumb sized piece of fresh ginger peeled and minced fine

1 red pepper chopped

1 hot red pepper minced fine

3 cups snow peas cleaned and cut in half

1 pound cooked shrimp, peeled and cut in half

2 tbsp sherry or Chinese cooking wine

2 tbsp oyster sauce

2 tbsp soya sauce

1 tsp sesame oil

1 tsp black pepper

salt to taste

2 tbsp sesame seeds (optional)

1/2 cup chopped fresh cilantro

1 cup fresh bean sprouts

In a deep sauté pan or wok, heat the oil over medium high heat.  Add the pork, onions, and ginger and cook til no more pink is showing in the meat.  Turn the heat under the pan down to medium and add the garlic, hot red pepper, sherry, oyster sauce, soya sauce and sesame oil.  Cook and stir to coat the meat with the sauce for 3-5 minutes.  Add the sweet red pepper, snow peas and shrimp and cook for 5 more minutes.  Top with the fresh cilantro and bean sprouts and cook 1 minute more. Serve in lettuce leaves with steamed rice.  You can add a little extra oyster sauce in the lettuce leaf package if you like.  Enjoy.  Cheers, Michele

Pork And Chorizo Stew!! Spicy And Delicious!

Posted on

The cooler days are inspiring me to cook more hearty comfort foods which still keep within our healthy eating guidelines.  This Pork and Chorizo stew is a perfect example of a hearty and delicious dish which warms your stomach and your soul.  I was inspired by a recipe from the BBC Good Food website and of course tweaked it to my taste.

Image courtesy of BBC Good Food.
Image courtesy of BBC Good Food.

Pork And Chorizo Stew

2 Tbsps olive oil

1 pound of pork tender loin or pork chops cut into 1 inch cubes

2 chorizo sausages

1 onion chopped

1 large carrot chopped

4 stalks of celery chopped

1 red pepper chopped

1 yellow pepper chopped

1 orange pepper chopped

1 tsp crushed dried oregano

1 large pinch hot chilli flakes

2 tsps smoked paprika

2 tsp chilli powder (I used Ancho Chilli pepper powder)

4 bay leaves

1 small can of tomato puree

1 large can of chopped tomatoes

3 Tbsp balsamic or red wine vinegar

1/2 cup red wine

2 cups of chicken or beef broth

1 large can of chickpeas or white beans, drained and rinsed

2 cups of baby potatoes, halved

1 large sweet potato peeled and chopped into 1 inch cubes

salt and pepper to taste

Heat oil in a large heavy pot over medium high heat.  Cook the pork until browned all over and remove to a bowl.  Add sausages and cook until well browned, remove to cutting board and slice into thin slices.  Place onion, carrot, peppers, herbs and spices in pot and saute until onion is translucent.  Return the pork and chorizo to the pot and add tomato purée, chopped tomatoes, vinegar, wine and broth.  Cook til bubbling.  If too thick, add some water or more chicken stock.  Cover and allow to cook for 45 minutes over low heat, or in a 350 degree F oven. Add peppers, beans and potatoes and return to oven.  Cook for 45 minutes more and check periodically and add liquid if the stew is too thick.  Taste the stew and season with salt and pepper to taste.  Serve.

I hope you try out this recipe inspired by the BBC Good Food website.  Cheers, Michele

Homemade Bibimbap!! Korean Deliciousness!

Posted on

So lately I have been watching a lot of Youtube videos of Korean cooking as I have been craving it and I got inspired to make my own Bibimbap which is one of my favourite dishes of all time. I won’t give all the recipes for the various toppings and the side dishes as I got them all from a lady named Maangchi who is an amazing Korean cook and shares her recipes on Youtube, in her cookbook and on her website at www.maangchi.com.  You should check her out!

Bibimbap

img_0297

First you need a well-seasoned heavy stoneware or cast-iron pan.

img_0298

Then make some short grain rice in the usual method that I have shared several times on this blog.

img_0289

I already made some Kimchi yesterday and it is already fermenting, yeah science!!

img_0290

I made some seaweed salad as a side dish as well.

img_0294

And a daikon radish and Korean pear salad too.

For the toppings, I made the following:

img_0296

Julienne carrot

img_0295

Zucchini

img_0292

Steamed sweet potato

img_0293

Preserved turnip that I bought at a local Asian store.

img_0285

Steamed bean sprouts

img_0288

Sauteed Shiitake mushrooms

img_0283

Enoki mushrooms

img_0291

Thinly sliced pork with seasonings

img_0286

Thinly sliced beef with seasonings

img_0287

Lotus root sautéed with garlic and green onion

So once my rice is well cooked, I heated up my cast-iron pan over medium high heat add some vegetable and sesame oil and add about 4-5 cups of cooked rice.  Then I arranged my various toppings on top and place a raw egg yolk or three (since there are three of us for dinner tonight) in the centre.  Once the rice starts to cook on the bottom and crackle and sizzle and steam will rise up from the pan.  Then I removed it from the stove and stirred it all together at the table.  The point is to stir in the ingredients and the heat of the hot rice heats them up.  I decided to err on the side of caution and cook the meats up before adding them to the Bibimbap but traditionally the meat goes on top raw and cooks in the sizzling hot rice.

img_0299

Here is the hot pepper paste that I served with our dinner.

img_0300

Here is the finished product!!  Gorgeous, delicious and nutritious!!!  It was very well received by my daughter Kate and her fiancé Chris.  Definitely a repeatable dish.

I hope you try out making some of the recipes from Maangchi’s website and Youtube videos.  She is a wonderful cook and teacher and is quite enjoyable to watch.  Cheers, Michele

Gluten-Free Chicken Quesadillas!! Spicy Deliciousness!

Posted on Updated on

image

I have been working quite hard at staying gluten-free in my diet and the one day I ate some regular cookies, I had a huge headache.  So am back to gluten-free again.  This recipe is so easy and quick and with a nice fresh salsa is a lovely dinner.  If you are a vegetarian you can change out the chicken to add more beans.   I have added a recipe for a sour cream and cilantro dipping sauce which is delicious with the quesadillas.

Chicken Quesadillas

2 packages corn tortillas (~20 tortillas)

1 cooked chicken, skinned, meat removed and chopped into small pieces

1 red pepper chopped small

1/2 small red onion chopped small

1-2 large jalapeño peppers minced fine

3 tomatoes chopped small

1 can black beans drained and rinsed

1 can corn drained and rinsed

1 tsp of cumin

1 tsp of dried coriander

1 tsp chili powder

1/2 tsp black pepper

1/4 tsp salt

1/4 cup chopped fresh coriander

2 cups of shredded cheddar cheese

1/2 cup cream cheese

juice of 1 lime

Preheat oven to 350 degrees F.  Mix all ingredients (except for the tortillas) together well.  Lay the tortillas out and spread the mixture equally over half the tortillas.  Place the second tortilla on top to form a sandwich.  In a non-stick fry pan preheated over medium heat, place 1 tsp of vegetable oil.  Fry each of the quesadillas until lightly browned on the outside and then place on a parchment paper lined baking sheet.  Once all the quesadillas are fried, place in oven and bake for 10 minutes until cheese is melted.  Cut into quarters and serve with salsa and this sour cream and cilantro dipping sauce.

Sour Cream and Cilantro Dipping Sauce

1 container of sour cream

juice of 1 lime

1 tsp lime zest

1 green onion chopped

1/4 cup chopped fresh cilantro

Salt and pepper to taste

1 tsp sugar

Mix all ingredients together well.  Serve with the quesadillas.  Enjoy.  Cheers, Michele

Plan Overs For Cooked Turkey or Chicken!! Upcycled Recipes Three Ways!

Posted on

This is not the season where we are usually inundated with cooked turkey or chicken, but I always seem to have left overs when ever I roast a bird. These recipes can be used with either.

Image courtesy of www.allrecipes.com
Image courtesy of www.allrecipes.com

Turkey Enchiladas

10 corn tortillas

2 cups cooked turkey chopped

1/4 red onion chopped fine

1 red pepper chopped fine

1 can black beans drained and rinsed

1/2 cup shredded cheddar cheese

1/2 can black sliced olives

1/4 cup cream cheese

pinch of cayenne pepper

1 can red enchilada sauce

1/2 cup shredded cheddar cheese

Preheat oven to 350 degrees F.  Mix all ingredients from turkey to cayenne pepper in a bowl.  Place 1/4 the enchilada sauce in the bottom of a baking dish.  Place the rest of the enchilada sauce in a flat bowl and dip tortillas in to moisten before stuffing with 1/10th of the mixture.  Roll up enchilada and place in the pan.  Continue until all tortillas and filling are used.  Cover enchiladas with remaining sauce and the remaining cheese.  Bake for 20 – 25 minutes until sauce and cheese is bubbling and cooked through.

Image courtesy of www.finecooking.com
Image courtesy of www.finecooking.com

Turkey Tortilla Soup

1 Tbsp olive oil

1 onion

1 1/2 Tbsp Chili Powder

1 small can of tomato paste

6 cups of chicken broth

2 cups shredded cooked turkey

1 can of black beans drained and rinsed

1 can corn drained and rinsed

1 cup chopped fresh tomatoes

salt to taste

Toppings:

3 corn tortillas cut into thin strips

2 avocados so chopped small pieces covered with juice of 1 lime

1/2 cup salsa

1/2 cup queso fresco or feta cheese

1/4 cup sour cream or plain yogurt

In a large Dutch oven, heat oil over medium heat and sauté onions until soft.  Add Chili powder and tomato paste and cook, allowing the paste to brown slightly, stirring constantly (this adds a certain smokiness to the soup).  Add broth, chicken or turkey, beans, corn and tomatoes.  Cook for 15 minutes over low heat.  Serve with toppings.

Image from www.tasteofhome.com
Image from www.tasteofhome.com

Turkey A La King

2 Tbsp butter

1 onion minced small

2 cups sliced mushrooms

2 celery stalks minced small

1 green pepper cut small

2 Tbsp corn starch

1 cup chicken stock

1 cup milk

1 cup frozen peas

salt and pepper to taste

2 cups chopped cooked turkey meat

2 cups cooked white or brown rice

In a large heavy sauce pan cook onion, mushrooms, green pepper and celery until soft.  Mix cornstarch with milk and add the milk mixture, stock, peas, salt, pepper and turkey meat to vegetables.  Cook until sauce thickens.  Serve with rice.

I hope you enjoy these turkey plan over recipes.  Give them a try and let me know what you think.  Cheers, Michele

Chicken Enchilada “Lasagna”!! Another Delicious Gluten-free Recipe!

Posted on Updated on

Tonight I apparently hit it “out of the park” with this Chicken Enchilada “Lasagna” recipe.  The Salmon Kedgeree was a huge hit yesterday, but this was even better.  It is a fantastic recipe with only three parts to assemble.  I made it up so I had to try to remember what I put in it, so adjust the recipe to suit your tastes.  As I used corn tortillas to keep it gluten-free, it was not as easy to roll the enchiladas, so I layered it like a lasagna.  I hope you enjoy.

Chicken Enchilada “Lasagna”

Bean Layer:

1 can black beans drained and mashed

1 hot red pepper minced fine

3 green onions with tops chopped fine

1 sweet red pepper chopped fine

1 sweet yellow pepper chopped fine

1/4 cup of fresh cilantro chopped

1 tsp ground cumin

1 tsp ground coriander

1 tsp Chili powder

1/2 tsp black pepper

1/2 cup shredded cheddar cheese

1/4 cup cream cheese

1 tsp sirachi sauce

1/4 tsp Chili flakes

Mix these ingredients together and set aside.

Chicken Layer:

2 cooked chicken breasts shredded

1 container of cottage cheese

1/2 container of sour cream

1/4 cup chopped fresh cilantro

1 egg beaten

Mix all these ingredients together and set aside.

Green Tomatillo Sauce:

1 large jar of salsa verde

1/2 tsp ground cumin

1/2 tsp ground coriander

1/4 tsp dried garlic or garlic powder

Mix all these ingredients together and set aside.

Extras:

15 – 8 inch corn tortillas

2 cups of grated cheddar cheese

Preheat oven to 350 degrees F. Oil a large lasagna pan with about 1 tbsp oil.  Spread half of tomatillo sauce over bottom of pan.  Layer 3 corn tortillas over sauce, you may have to leave 2 whole and cut one in half to cover sauce.  Cover with half of bean layer. Then layer tortillas followed by chicken layer.  Finish with final layer of corn tortillas and top with last of tomatillo sauce.  Cover pan with foil and bake for 40 minutes until bubbling.  It will puff up a bit when it cooks. Remove from oven, remove foil and cover lasagna with 2 cups of shredded cheddar cheese and return to oven for 15 more minutes til cheese is melted and bubbling.  Allow to cool for 10 minutes before serving.

I hope you enjoy this Chicken Enchilada Lasagna.  It serves 8 easily with left overs.  Cheers, Michele