Rosemary Potatoes

This one is good all year round, as a side dish, especially with turkey. This is my fave way to eat red potatoes. The aroma draws you in, and then you can't stop eating them.

Ingedients:

• Baby Red Potatoes, quartered
• 2 Tbsp Can't believe It's Not Butter (you can use whichever butter/oil you prefer)
• 1-2 tsp dried rosemary leaves (if you use fresh rosemary,chopped, you can use more)
• Cracked Black Pepper, to taste

Get Started:

• Boil the potatoes in water in a deep pot until tender, about 20 mins (depends on how full your pot is)
• Strain, and place potatoes back in pot
• Add the rosemary and butter, stir

Ready to EAT!



Green Bean Salad

Refreshing, cold salad to escape the heat. It's so simple and easy to make, there's no excuses for this one. I made this recipe by eye, so use the vinegrette  and ingredients according to your portion size.

Ingredients:

• Green Beans, a bunch, whole
• Red Onion, thinly sliced, less than a quarter onion.

Vinegrette

• 50/50 Dark Sesame Oil and Apple Cider Vinegar
• salt and pepper to taste

Get Started:

• Snip the tips off the beans, wash and place in a pyrex glass container with cover.
• Place in microwave on HIGH for 2 minutes. Let stand afterwards for another 5 minutes.
• Transfer to a tupperware container, add the onions.
• Prepare in the vinegrette in a small bowl, or by eye over the beans.
• Stir, and set in the fridge to cool and marinate. This should be about 20-30 minutes

Ready!

Spicy Muscles

This recipes is a little large, considering that the container of muscles from Costco comes only in one large size (2.72Kg!), so this can easliy feed 4-6 people, and this is including a refill for each person, cuz they're that good.

Ingredients:

• 1pk Fresh, Live Muscles, washed, beards removed
• 796mL can of Crushed Tomatoes
•  5 Jalapeno Peppers, thick slices
• 2 TB dried Oregano
• 2 heaping tsp Tumeric
• 1 inch piece of Ginger, sliced

Get Started:

• Use a large braising pan with a cover, place on MED-LOW heat, add the crushed tomatoes, oregano, tumeric. Stir to mix spices evenly.
• Cut the peppers and ginger, add to the pan.
• Rince the muscles and add them to the pan, stir them about using a large spoon and cover.
• Let it cook, and stir occasionally until muscles have opened, roughly about 15-20mins, make sure to let it cook a bit longer if your pan is really full.

Ready to Eat!





Summer Fun

Now that the sun is finally out to great us, it's the time for nice cool dishes to soothe you from the heat.
I'll be setting up some of my cool recipes that I'll be eating myself in the nice weather!

Slow Carb Lunch: Basa Filet+Broccolli

Lunch Time! So yes I know the title isn't very impressive, but the flavour on the fish is amazing.
It's all in how you spice it up. make note that I had a previous post where I used the same fish, but with Tumeric, which is a fave of mine, so keep in mind, variety! If you're one not to eat broccolli with nothing on top, you can use lime/lemon juice on top or hot sauce.

Ingredients:

• 2 Basa Filets- Also known as Pangasius, it's a type of catfish
• 1tsp Grapeseed Oil
• 2 pinches Lemongrass, dried
• 2 pinches Rosemary, dried
• Cracked Black Pepper to taste
• 1/2 lime, squeezed for juice
• 1 Broccolli, cut into bite size peices

Get Started:

• Heat non-stick pan on MED heat, add oil.
• When pan is heated, add the filets to the pan, sprinkle the rosemary, lemongrass and cracked black pepper on top.
• Have the Broccolli ready cut and washed, place in a pyrex glass dish with a cover, and place in microwave on HIGH for 3.5 minutes. Once done, remove excess water and place broccolli on your plate.
• When you see the edges of the fish turn white, flip them over using a spatula. Continue cooking for about 5 mins
• Add the lime juice over the fish and broccolli when cooking is done.

You can see it's ready to turn over now





Ready to Eat

Enjoy!

Slow Carb Breakfast Omelet

Here's Slow Carb Meal #1. There can be numerous variations to this omelet, so feel free to use whichever beans you refer using and adding cruciferous veggies too. What I find really great is that it's so easy, and keeping it simple and delish, even easier! Here's what I chose this time:

Ingredients:

• Pourable Egg Whites, enough to fill bottom of pan
• Handfull, or more of small Red Beans
• Sriracha Sauce, to taste
• 1 tsp Grapeseed Oil

Get Started:

• Heat a medium non-stick pan on MED heat. Add oil.
• When using canned beans make sure to pour them into a strainer and rinse under cool water until all that excess liquid is removed. You'll notice that the liquid is sort of slimey, and there won't be as much bubbles in the strainer once most of that liquid is removed. Set aside.
• Once pan is heated, pour in the egg whites to fill the bottom on the pan.
• After a few minutes, the egg whites will become white in color, and about half way cooked. Add the Sriracha Sauce and the beans. I put in as much as I could fit, in hopes not to get hungry for a while, since egg whites alone- yes I have tried, really don't fill you up alone.
• Hint: you can place the beans in the microwave for about 15-20 seconds to help soften them. You could even smash them with a fork before adding them to the pan.
• Continue to cook for a few more minutes, when you notice that the egg isn't transluscent on top, fold over the omelet in half using a spatula, and pour onto a plate.

This is in the pan



Ready to Eat

Enjoy!





Fresh Start: New Slow Carb recipes to share

So I'm finally ready to start the Slow Carb Diet. As per the 4 Hour Body by Tim Ferriss, which has gained lots of great reviews and results from readers. I'm a person who of course loves food, and loves her bread and cheese and pasta and fruit and it goes on. I've been contemplating actually doing the diet for months now,  because I want the results it will give me, but to not eat all the foods I love....it was hard. So I've accepted the personal challenge I've set for myself in hopes to delevop better eating habits, and physical fitness.

Since reading the book, I have tried baby steps like only taking cinnamon in my coffee, which is really good, and easy to do. I've made note when grocery shopping what not to buy, so that if it's not there, I won't eat it- which is also helpfull when u go to the fridge or the pantry late at night.
I understand and experienced that eating foods that actually sustain you, like protein, will make you feel fuller longer, and you don't need to eat when you're not hungry.

It's great to hear from you guys that you actually like my blog and the recipes I post. Please follow me too and leave comments or feedback so I know you do visit the blog. It really encourages me post more often, knowing that you wanna see more :)

Here goes my Slow Carb Challenge. In hopes that you will be inspired to try out these recipes too if you're doing the Slow Carb, and even if you're not. Oh and for Cheat days, be sure that there will still be some yummy carb-filled, sugar drenched, fatty maddness posts as well. lol.

This will be FUN!  and ENJOY!

Egg Sandwich- Making use of: Left Overs

There was still some Mix left over from making those Pot Stickers. So this morning, I decided to use it in an egg sandwich, or an omelet.

Ingredients:

• Egg Whites (I just poured it from the box of Egg Whites), you may also use 2 Large eggs, that have been whipped a bit.
• 3-4 Tbsp of Pot Sticker Mix (Approx)
• 1 tsp Grapeseed Oil

Get Started:

• Place non-stick pan on MED heat, add the oil.
• When pan is hot, pour eggs into the pan.
• Using a spoon or you hands put the MIX on one half of the pan.



• When the egg is just about solid on the clean side, it's time to use a flat spatula, and fold over the egg on top of the MIX, let cook for another minute.
• You may leave it as it, and have an Omelet, or you may cut it in half, using the spatula, and stack then into a small bun, toast, whatever you like.

Here's mine



Secret Chocolate Mousse

I Loved this type chocolate mousse ever since I had it in a torte with fresh raspberries. I've changed it up by having it in a cup with my choice of pureed fruit. Take note that the fruit you want to use for this recipe cannot be too watery. For example, you may use mashed Bananas, pureed Mangoes, or decide to layer using whole berries of any kind, or halved cherries, or just chopped up strawberries, mangoes, etc...
Ideally a small glass or espresso cup can be used. I had to use my coffee cups but they were too big.
This dish is best served cold.


Ingredients:

• 1 pk Soft Tofu (340g), smoothed down (use hand blender or a whisk)
• 100g Dark Chocolate, chopped
• 2 Ripe Mangoes, chopped and pureed (use hand blender)

Get Started:

• PREP: First chop then puree the Mangoes, place in a bowl, set aside.
• Open the box of Tofu, and release any extra liquid. Place into a new bowl, and use whisk or hand blender to smooth out. Set aside.
• Chop the Chocolate, place into a microwavable bowl. Set the microwave timer for 1 minute on high. Place the bowl in the microwave. Stop the Microwave every 10 seconds or so to stir about the chocolate using a spoon. We want to have the chocolate evenly melted. Once chocolate has melted completely, set aside to cool off a bit.
• When Chocolate is warm, start to pour the Tofu inside a small bit at a time, (approx 1-2 Tbsp), and mix it well into the chocolate until completely blended. As the mixture turns out lighter, you may add more with each addition.

Now we're ready to Plate!

• In a small glass/cup, First add the puree, to fill half the cup.
• Then spoon in the Chocolate mousse to fill the other half.
• You may decorate your glass with a piece of fruit that you used, to hint at what is underneath the chocolate, or Mint leaf, and/or chopped chocolate pieces.

Here they are!



Stir Fried Kale

This recipe is a super nutritious side dish to almost any meal. Kale is a mighty healthy form of cabbage that's high in Anti-Oxidants, Vitamin C and Calcium, amongst other things. I've finally found this curly, leafy vegetable at the Health Food store, Avril, down by the 10/30 in Brossard. I've paired up this dish with chopped Garlic Stem and Ginger.

Kale

Garlic Stem

Ingredients:

• 2 bunches of Kale, De-Stemed, coarsely chopped
• 1 inch piece of Ginger, chopped
• 2 Garlic Stems, chopped
• 1Tbsp sesame Oil

Get Started!

• PREP: Wash the Kale, remove the stems as you would Spinach stems, (hold down the leaves in one hand, and rip off the stems with the other hand).
• Coarsely chop the Kale, you may cut them into big pieces as they will wilt once cooked.
• First slice the Garlic Stems, as they are very long. Then chop them. Chop the ginger.
• Heat non-stick pan on MED heat. Add the oil, kale, ginger and garlic stem.
• Stir-Fry, until Kale is Tender, yet still a bit crunchy (taste it), It's OK that it gets a bit golden from the stir fry.
• Note: If you do not have Garlic Stem (found in Asian stores), you may use a clove of garlic instead.

Here, I paired the Kale next to the Pot Stickers

Shrimp and Shiitake Mushroom Pot Stickers

Everyone, this is by far my fave recipe to date. This is really fun, it does take time to make, and the results will more than please your guests. I've just been down to KIM PHAT again, that Asian Market in Brossard. I picked up some Wonton skins, Shiitake Mushrooms, Thai Basil and Shrimps. I also checked out that new Health Food store, Avril, down by the 10/30 shopping area. There I picked up some Light Tamari soy sauce. The soy sauce, the shrimp, basil and mushrooms to be the real staple that gives the amazing Asian flavours that keep you wanting more!


Ingredients:

• 1 pk Shiitake Mushrooms (255g), Sliced
• 2 cups Napa Cabbage, thinly sliced
• 1 Jalapeno pepper, chopped
• 1 Tbsp Tamari soy sauce
• 1 Tbsp Sesame Oil

• 800g 60-70 Shrimps
• 1 tsp Tamari soy sauce
• 1 pk Wonton Skins (12 oz, approx 44 sheets)
• 8 Thai Basil Leaves, thinly sliced

Get Started!


In advance:  You must take out the Wonton skins and the bag of Shrimps from the freezer to defrost.

• PREP: chop the Jalapeno pepper, slice the mushrooms, slice the cabbage.
• Heat non-stick pan on MED heat and add the sesame oil.
• Add the PREP the the heated pan. You will notice that the mushrooms are very spongy and will suck up all oil in the pan.
• Stir- Fry the contents in the pan. The cabbage should be wilted, and mushrooms turning golden. Here is when you'll add the Tamari Soy sauce.
• Mix together, and remove from heat after a few minutes.
• remove from heat and set aside in a medium sized bowl.

• PREP: Remove the tails from the shrimp. Squeeze out excess water. NOTE: you may use cooked shrimp or raw, it's up to you. Keep in mind to make sure shrimp are De-veined and De-shelled before cooking.
• Heat non-stick pan on MED heat.
• Add the shrimp to heated pan.
• Add the Tamari soy sauce once shrimps are pink. Note: IF using cooked shrimps, you do not need to cook these very long, only until they get hot.
• Remove from heat, and if there is excess of water in the pan, you may rid of it. We only need to use the shrimp.
• On a cutting board, cut each shrimp into about 4 pieces.
• Once cut, add the the Mushroom mix.
• Slice the Thai Basil, add to the mix, and stir evenly.

Assembling the Wontons:

• Place Wonton sheets on a clean surface or cutting board. You place as many as you can fit.
• Using a fork, place a small amount of the mix into the middle of each sheet.

• Next, have a small bowl of water nearby. Wet your fingers, and wet all four edges of the sheet. Keep in mind to always have your finger wet.
• To make the Pot Sticker shape; take two opposite corners and pinch them together. While holding it up, take one more corner to the top and pinch. You will notice the shape of a square forming. Pinch the sides of the sheet that come together the seal it shut. Now you may do the same thing to the remaining corner left.
• Your Pot Sticker should look like this:



• It is OK to have your Pot Sticker shiny from the water. It is important to wet the tops and sides with your fingers, as you do not want them to look dried out after cooking.
• Next, Once you have your Pot Stickers ready to cooking, Heat a non-stick pan, which also has a lid that fits on top to LOW-MED heat, add about 1 Tbsp of grapeseed oil to the pan.
• Once pan is heated, add the Pot stickers, and Cover the pan.
• Be careful to keep an eye on them, as you want the bottoms to brown, but not burn. NOTE: If it is possible to make all the Pot Stickers prior to start cooking them, do so. You will save yourself from being distracted and burnt Pot Stickers.
• Remove from heat once they have golden brown bottoms, and set on a plate.
• I like to serve them with Thai Sweet Red Chili Sauce, which can be found at Costco and Asian stores, or Asian section of grocery stores.

Here they are!









Tofu Snack

This recipe is very simply and has a kick of flavour. For all those not too keen on Tofu, I recommend to try it, as I'm sure most have not tried Tofu this way before. This crispy Tofu snack will leave you wanting more, and satisfy your hunger.

Ingredients:

• 1 pk of Firm Tofu (300g)
• 1 Tbsp Grapeseed Oil
• 1 tsp Tandoori spice

Get started!

• Heat a non-stick pan on MED heat, add the Oil.
• Cut the block of Tofu in half width-wise. Cut each half-piece length-wise in half. You should have 4 flat square pieces now. Cut those into 4 equal parts. They will look like rectangular sticks.
• Place the Tofu in the heated pan. Spinkle the Tandoori over the Tofu. Here you must stir around the Tofu in the pan in order to have all the Tofu coated.
• Make sure that all the pieces of Tofu are flat side down on the pan. We want all sides of the Tofu to get nice and crispy.
• After a few minutes the pieces should be ready to flip over. Do not flip them over until they are crispy. Make sure all four sides are crispy before removing them from the heat.

And That's all!

Here's how it turned out last night

Hazelnut and Chocolate Chip Biscotti

Today I made two kinds of Biscotti. I wanted to make one that wasn't too sweet-the prevous recipe. And then I wanted something sweeter. Originally I wanted to make these guys totally chocolate, but I didn't have any cocoa powder, so keep in mind that adding 1/3 cup of Cocoa powder into the the dry mix should do it!


Preheat oven to 350 F

Ingredients:

• 2 1/2 cups All Purpose Flour
• 1 tsp Baking Powder
• 1 cup packed Brown Sugar
• 3 Large Eggs
• 1 tsp Vanilla Extract
• 3 Tbsp Grape seed oil
• 1 cup semi-sweet Chocolate Chips
• 1 cup whole roasted Hazelnuts

Here's what to do if you need to roast your hazelnuts:
Place them onto a baking sheet and into the preheated oven for 15 minutes. Remove from the oven and place them into a bowl lined with a peper towel. place another paper towel on top and roll about to get most of the skins off.
Now you're set!



Get Started:

• In a large mixing bowl, add the Flour and Baking Powder and mix to evenly distribute the Baking Powder. Set aside.
• In medium mixing bowl, add the Brown Sugar, Vanilla Extract and oil. Mix contents with a fork until well blended.  Then add the Eggs, and mix well.
• Make a well in the large bowl. (like in the previous recipe). Add the liquid mixture to the well you made. Using your fork, stir from the center of the bowl, slightly touching the dry mixture to slowly incorporate them together. The mixture will become difficult to mix once most of the dry mixture is incorporated. Feel free to begin using your hands to finish mixing.
• Once you have the dough sticking together, try not to over work it. I like to leave the dough in the bowl, and flatten it out a bit. I found this dough turn out to be quite sticky due to the amount of sugar it has.
• Add the Hazelnuts and Chocolate Chips. This dough is on the sticky side it's easier to incorporate into the dough. Fold over the dough, and try to gently get them to stick inside the dough. I find that squeezing the ends a bit help to stick everything together. The Goal is to have your dough shape out to be like a log.
• Have your baking sheet ready lined with parchment paper. You may substitute for a greased baking sheet.
• Place the log on the baking sheet. You may flatten slightly, as it will rise a bit, and we do not want them to be round. We want it look slightly rounded, not flat.
• Place baking sheet in the oven for 40 minutes.
• Remove from the oven and place log onto a cooling rack. Let cool. Leave the oven turned on.
• Once cooled off, place log onto a cutting board. Using a Chef's knife, slice the log width-wise into 1cm to 1.5cm strips
• Place the biscotti pieces onto the baking sheet and place into the oven for 10 minutes.
• Remove from oven, turn biscotti over, and place back in the oven for another 10 minutes.
• Remove from the oven and place biscotti onto cooling rack. Let cool.

Here they are:

Enjoy!



Dried Cherry and Almond Biscotti

This is my fave kind of cookie. Likely because I'm not a fan of those greasy chewy kinds, they are great, but just not for me. I always play around with this sort of recipe until I get it just right. And the great thing about this, is if you have a good base for the dough, you can change it up about any way you like.


Preheat oven to 350 F

Ingredients:

• 2 cups All Purpose Flour
• 1 tsp Baking Powder
• 3 Large Eggs
• 3 Tbsp Grape seed oil (use your preference)
• 3 Tbsp Honey
• 1 tsp Vanilla Extract
• 1/2 cup Dried Cherries
• 1 cup Whole Almonds

Get Started:

• In a large mixing bowl, add the Flour and Baking Powder and mix to evenly distribute the Baking Powder. Set aside.
• In medium mixing bowl, add the Eggs, Vanilla Extract, oil, and then the honey. Mix contents with a fork until well blended. TIP: when you use the oil before the honey with the same spoon the honey will easily slip off the spoon into the bowl!
• Make a well in the large bowl. (what I mean is to spread the mixture away from the center of the bowl to make like a hole). Add the liquid mixture to the well you made. Using your fork, stir from the center of the bowl, slightly touching the dry mixture to slowly incorporate them together. The mixture will become difficult to mix once most of the dry mixture is incorporated. Feel free to begin using your hands to finish mixing.
• Once you have the dough sticking together, try not to over work it. I like to leave the dough in the bowl, and flatten it out a bit.
• Add the Cherries and almonds, and try your best to be patient, as those almonds don't really want to stay in there. Fold over the dough, and try to gently get them to stick inside the dough. You can fold it around a few times.Try not to break the dough. I find that squeezing the ends a bit help to stick everything together. The Goal is to have your dough shape out to be like a log.
• Have your baking sheet ready lined with parchment paper. You may substitute for a greased baking sheet.
• Place the log on the baking sheet. You may flatten slightly, as it will rise a bit, and we do not want them to be round. We want it look slightly rounded, not flat.
• Place baking sheet in the oven for 30 minutes.
• Remove from the oven and place log onto a cooling rack. Let cool. Leave the oven turned on.
• Once cooled off, place log onto a cutting board. Using a Chef's knife, slice the log width-wise into 1cm to 1.5cm strips
• Place the biscotti pieces onto the baking sheet and place into the oven for 10 minutes.
• Remove from oven, turn biscotti over, and place back in the oven for another 10 minutes.
• Remove from the oven and place biscotti onto cooling rack. Let cool.

Here are my Biscotti



Here they are with melted White Chocolate on top!

(If you have white chocolate to use-USE IT. it makes it that much better!)



Enjoy!

Sweet and Sour and Spicy Tilapia

I was inspired to try cooking with Tamarind again, since I saw it being used on T.V today with baby back ribs. I tried cooking fish with it before, and I wasn't too crazy about it. But since that Tamarind Concentrate jar was still in the fridge, and seeing someone else using it differently, I thought I'd give it another go.

This time: Great success! This dish is Sweet and Sour and Spicy!

Here we go!

Ingredients:

• 6 Tilapia Filets
• 1 1/2 cup Tamarind Concentrate
• 1/4 cup Orange juice
• 1 Lime, squeezed for it's juice
• 1 Tbsp Chili Flakes
• Cracked Black Pepper, to taste

Get Started

• Prep the Marinade: Place all the ingredients into a large ziplock bag and set in the fridge, and let marinate for 30 minutes.
• Preheat oven to 375F
• In a large Pyrex dish, or baking sheet, place the fish filets side by side and pour the marinade on top of the fish to make sure they all have liquid on top. Top with cracked black pepper.
• Place dish in oven and cook for 30 minutes.

Yup, it's that easy!

Here's how it turned out:

About this dish:

• After having tasted it, I wondered how it would be if I had added some SOCO to the recipe.. That's right, good ol' Southern Comfort! What am I talking about? Here's a link to another recipe I posted on my other Blog:  ahacookingspot.blogspot.com using SOCO and it was soooo good!
• You can have just about any veggies you have handy to eat with this fish, I chose some asparagus.
• This is a unusual flavour for those who never tried Tamarind before, or never had it with fish. You can find the tamarind concentrate in most asian stores, or the asian section of your grocery store. It's what gives the sour/tarty flavour, and brown color to your sauce.

Crazy Red Spicy Nachos

Alright, now here's an amzing new way to make nachos. Why is it called 'Red'? Is it because it's spicy? Is it red? For this recipe you'll be using a spice that I use on so many things now.. Tandoori.  Oh yes.

Lovely Tandoori

Ingredients:

• 1 jalapeno pepper, deveined, seeded, sliced
• 15 black olives, sliced ( this is approx. what a handful gives)
• Plain Nacho Chips ( enough to fill your dish to cook in)
• 1 1/2 cups Mozzarella cheese, grated
• 1 cup of Salsa
• 1-2 tsp Tandoori spice
• 1 Tbsp Sour cream (optional)

Start:

• Set oven to BROIL.
• Prep: the jalapeno peppers, grate the cheese and slice the olives, set aside
• Take out a Pyrex glass dish, or a baking sheet, fill up with layer of Nacho chips
• Layer the cheese over the nachos, followed by the olives and peppers
• Sprinkle on the Tandoori spice evenly.
• Place in the oven, and watch it carefully for it not to burn, about 5 mins
• Remove dish from oven,  using tongs, move the nachos to a large plate, slide them out if you can.
• Pour on the salsa, add some dollops of sour cream, and you're good to dig in.

Here's how mine came out straight from the oven:

I bought my nachos and salsa from Costco. Kirkland Brand Salsa is the BEST!
Once you add the salsa, your plate tends to look very RED. Very nice!

Enjoy!

UFC Night BBQ Drumsticks

So, tonight we're having people over for the UFC fight tonight. Decided to cook up some yummy chicken drumsticks. Although everything tastes better on an actual BBQ, here's a recipe for those who don't have one, or cannot use one at home (like me). This is really simple and really delish! (Honestly use however many drumsticks you need. I ended up making another batch of 15!)

Ingredients:

• 15 Chicken Drumsticks, skin removed
• 1 bottle of your fave BBQ sauce (you won't use all of it...I just didn't measure)
• Cracked Black pepper

Before you start, preheat your over to 375 F.

Start:

• De-Skin the legs
• Place in a Pyrex glass dish or a baking sheet
• Cover the legs in BBQ sauce- use your hands or a brush
• Cover the legs with cracked balck pepper
• Place the dish in the oven for 50mins
• Remove from the oven and brush on a thick layer of BBQ sauce
• Set your oven to BROIL, and place dish back in the oven. Keep a close eye on it to avoid burning.
• Remove from over when nice and crispy, to your liking, about 5mins.

Here's what mine look like right after they've come out of the oven:

Variations:

• Ofcourse these taste much better on a BBQ!
• I used Jack Daniel's Spicy Original BBQ sauce (my fave), you may use whichever sauce you prefer.
• If you have any suggestions, I'd be open to hear them!

Enjoy!

Crazy Red spicy Nachos to come up later tonight!

Winter Chili

For cold winter weather, I like to have a hot bowl of chili. This is a recipe I made up with items left in the fridge. In this season also made use of root vegetables as well.

Here's something new to me that I'd like to share with you. I was offered to sample it a few months ago in a small Indian shop on Jean-Talon street. Curry Leaves! I've cooked with it a few times, and for those who live close by to the south shore, I have also found it at Kim Phat in Brossard, amongst the other many un-labeled herbs..lol. So I'll show you a what it looks like. As for the smell, I can detect it, but you might only notice it once u stick it in a hot pan.. it really just has a light curry smell to it, and adds a subtle flavour to your cooking.

Ingredients:

1 Jalapeno Pepper, sliced
1 medium Onion, chopped
1 inch piece of Ginger, chopped
1 Bell Pepper, chopped
4 Cardamon pods
1 can (540mL) Mixed Beans, rinsed
1 can (794g) Crushed Tomatoes- with roasted garlic and olive oil
1/2 Sweet Potato, cubed
3 small Parsnips, cubed
1-2 sprigs of Curry Leaves, pull off the leaves and slice, discard stems
340g ground beef or vegetarian "ground beef"
1 tsp Tumeric
1/2 tsp Cumin
1 Tbsp BBQ sauce


Instructions:

- Prep: proceed to cut all the vegetables separately and rinse the beans, and set aside.
*If you're choosing to use ground beef, in the prep, season your beef with salt+pepper, you may also use extra tumeric. Fry up the beef in advance in a pan and set aside.

-Place the parsnips into a Pyrex glass bowl with a cover, and place into the microwave for 3 minutes on HIGH heat. Once ready, set aside and remove the lid.

- Heat a non-stick frying pan on MED_HIGH heat with a Tbsp of oil of your choice.
(I used sesame oil)

-Add jalapeno,onion, bell pepper, ginger and curry leaves into the pan, and stir fry until onions are golden. Then add the tumeric and cumin to the mix.

-In a tall sauce pot, pour in the can of crushed tomatos, (also use that same can, and fill halfway with water and add to the pot), BBQ sauce, cardamon pods, the ground beef, beans, the contents of the stir fry,  parsnips and sweet potato.
*If you're using vegetarian "ground beef", its usually advised to keep frozen until ready to cook. This is the time to add it in.

Mix the contents, Set the heat to MED-LOW and cover with lid for 30 mins. Stir the pot regularly to prevent sticking at the bottom of the pot.


-Reduce heat to LOW, and remove the lid. Continue to cook until sweet potatoes are tender, about another 15-20 minutes. Stir regularly to prevent sticking.

Here's how my dish turned out this earlier this evening! I chose to garnish with curry leaves.

Keep in mind that this dish was not spicy to me at all..  So based on this recipe you'll be able to determine what level of spicy suits you. So feel free to make any variations you like. Also, I used the vegetarian "ground beef" tonight and I recommend it, since no one can tell the difference. It tastes great, and a healthy alternative for those looking to reduce cholesterol intake.

If you're looking to spice it up: Add some cayenne pepper.

If you're not sure which BBQ sauce is a good idea, I chose a smokey/peppery sauce, and it did lean the flavour a bit to the sweet side, so I don't recommend using any sweet BBQ sauces.

I actually thought of adding green lentils to the pot but then forgot about them once I started cooking.. But then realized you can add as a side; lentils, basmati rice, quinoa, black rice... anything you want with it.

Enjoy!