Pulled Pork Enchiladas with Spiced Tomato Sauce

A couple of month ago, I wrote about nesting, freezer meals and preparing for the arrival of our first child. Well, our daughter arrived at the end of September, and boy am I glad that I took the time to stock up the freezer! For those days when you just don't have time to think about lunch or dinner, these make ahead meals really save the day!

One of the make ahead dishes that I already shared with you was my Roasted Chicken (or pork) Enchiladas with Salsa Verde, Sour Cream and Cilantro Sauce. 

In addition to those enchiladas, I also made another variation of this dish with a spiced tomato sauce.  After a long, cold day, we pulled one out of the freezer last night and happily enjoyed this warm, homemade but pre-made meal.  It was so comforting on such a cold day, but because it had been made in advance, it took only an hour in the oven, and literally no work!

Heartwarming Chicken and Sausage Gumbo

It's getting cold outside. This means, that it's time for some heartwarming soups. Thankfully, I had anticipated this need a couple of months ago before our little one arrived and made a huge pot of gumbo, portioned it, and froze it for times like these!

Okay, perhaps it was more of a craving than anticipating my future need. But whatever the case, I made lots, ate a bunch and froze the rest. And I sure am thankful for it now.

The first time I had gumbo was actually when I lived in Austin. I worked in a restaurant that served this amazing seafood gumbo. It was slightly spicy, and so flavorful and rich. I have thought time and again of trying to recreate it, but never gotten around to it. Then one day, I was wandering around the grocery store and saw that Campbell's had a Chicken and Sausage Gumbo. I thought I would try one. And to be honest, for store bought soup, it was delicious. But it also furthered my determination to make my own.

Stuffed Jalepeno Peppers (Mini Sweet Peppers, Mushrooms or Squash)

It's that time when we need to start thinking about bite sized appetizers for holiday entertaining (or hockey night entertaining, or just plain entertaining).

And, as always, the best entertaining dishes are the ones that you can prepare a majority of in advance so that you can spend your time entertaining rather than running around frantically in the kitchen! These stuffed peppers work well because you can prep them in advance then just pop them in the oven. 

Oh, and did I mention that they are also super versatile... You can use jalapeno peppers if you like the kick, or if you are looking for something a little more conservative, you can stuff mini sweet peppers instead. You could even stuff mini squash or mushroom caps with this mixture! Wait a minute! Did I say "or"?? You don't have to choose. Stuff all of the above and assemble a beautiful platter of stuffed veggies using the same tasty filling!

Curry Rice Noodles

So, I was craving Singapore Fried Noodles-- the thin, vermicelli noodles that are stirfried with curry. It's funny because I have only ever had them once, when I went to a noodle house with my mom and she ordered them. But they have stuck with me. And I have been thinking about making them ever since.

Well, today was the day. The day that I wanted them so badly. Unfortunately, I didn't have vermicelli noodles, nor ground pork or shrimp which is what the noodle dish I ate with my mom had in them. But that's okay. I improvised to get the flavours that I was craving. And it turned out to be exactly what I had been thinking about.

Just goes to show that you can use what you have around and still recreate the flavours and textures you are craving. (No longer necessary to run to the grocery store in the middle of cooking!!).

An Indian Feast: Paneer, Pea & Eggplant Curry

There is something so comforting about Indian food. Especially when it's cold and rainy outside. The warmth of the spices and the heat from the chili just seem to sooth the soul.

This curry is quickly made even though the depth of flavours make it seem that it has cooked for hours. The added bonus is that Indian curries seem to benefit from a little age, so making it in advance or making extra to get you through the rainy weeks is well worth it!

This particular curry is vegetarian, and you do not miss the meat at all when you bite into the creamy Indian cheese (paneer). Heavy on taste, this Indian curry is a must have for those cold winter nights. Eat it over rice, with warm naan bread (or both!). I also served this with some Indian lentils.

Dan Dan Noodles (Noodles in Spicy Peanut Sauce)

One night, I went for dinner at a place in Vancouver that makes handmade noodles called Peaceful Restaurant. Let me tell you, the food was fantastic. So tasty and exactly what I wanted. 

However, there was one small issue. It was packed. And I mean packed, line up out the door kind of packed. So packed in fact, that when we were ordering, the waitress asked us if we would want anything else because they only allow you to order once. Basically what she was saying is to order, eat and leave because there were other people to feed.

Despite the rushed experience, the food was delicious. Especially one of the dishes called Dan Dan Noodles. It was basically ground beef in a spicy peanut sauce tossed with homemade noodles. After finishing the noodles, we practically lifted up the bowl and drank and sauce it was so good. So, from that moment, I decided I had to recreate it.

Quick and Crunchy Fried Fish

Hi everyone. So sorry I have been absent for a while, but we've been moving into our new house! Actually, we haven't exactly done the moving part. It's been more like sanding, priming, painting, ripping out carpets, cleaning and everything we can possibly do to prepare for the move.

So, for anyone that's ever been through this, you know that cooking takes the back burner. Your kitchen is half packed, you start to live off restaurants and pantry items, and a hot, home cooked meal seems a distant memory. 

As the stress starts to build, the cravings begin. For me, it was fried chicken. The problem is, fried chicken is not close by for us, and it's not as quick to make as I would like.  However, fried fish is super easy and fast. So, that's what I made. Fried fish.

Super Moist Cornbread

I make bread almost every week, but never think to make cornbread instead! Perhaps because it's uses aren't the same as regular bread--- sandwiches, spreads, cheese.

However, with so much cornmeal in my pantry, cornbread just came to mind, and I am glad it did. I love this particular recipe because the cornbread is so moist and packed with flavor and texture. I especially like the chunks of onion and pepper throughout.

It pairs perfectly with a bowl of soup, chili or stew, or just on it's own (with a little butter too!).

Super Moist Cornbread

Makes 1- 8 inch by 8 inch pan

1 1/2 cups Cornmeal

1/2 cup Whole Wheat Flour

1 tbsp Baking Powder

1 tsp Salt

1 Large Egg

1 cup Milk

1 can (14 oz) Cream Style Corn

1/4 cup Onion, chopped

1 tbsp Green Chili, chopped

1/3 cup Red Bell Pepper, chopped

Preheat the oven to 400 degrees Fahrenheit. Grease an 8 inch square baking pan and set aside.

In a bowl, mix together all the dry ingredients.

In a separate bowl, mix together the wet ingredients

Add the dry ingredients to the wet and stir until just combined.

Bake for 35-40 minutes until a toothpick inserted in the middle comes out clean. Enjoy with a bowl of chili or soup!

Homemade Chili Oil

I love a little bit of spice. And so often I find myself sprinkling chili flakes onto my pizzas or dipping bread in olive oil flecked with chili.

But besides dried chili flakes, I have a new favorite pantry staple… Homemade Chili Oil. It is so easy to make, and you get a much more intense and dispersed chili flavor. Drizzle it over your pasta before serving or spice up your garlic toast. I think you will find this oil indispensible in your kitchen!

Homemade Chili Oil

Makes 1/2 cup

2 tbsp chili flakes

1/2 cup Vegetable Oil

Sterilized jar (boil in water for about 10 minutes to sterilize).

Heat oil to about 225 degrees. Add chili flakes. Let cool to room temperature and pour into sterilized jar, straining if desired.

Store in fridge for up to a month. When the oil starts to become cloudy, discard.

Veggie Chili

I never ate chili as a child. And to be honest, I bet my first encounter with the stuff was either on convenience store nachos or a fast food hot dog. Not exactly the most memorable experience, but I guess everyone has to start somewhere!

As you can see from my previous post, chili con carne is versatile and great served a multitude of different ways. Today, however, we are enjoying a different kind of chili. A vegetarian chili. Yup, that’s right. This one is not full of ground meat but rather with tons of veggies.

This spicy and hearty chili is great if you crave comfort food but you want to slim down. It has all the great flavors and textures of chili without the meat, which eliminates a lot of fat. Also, instead of using all the traditional garnishes like sour cream and cheese, garnish with spoon of yogurt and some scallions instead.

Veggie Chili

Makes 8 cups

1 tbsp Vegetable Oil

3 Cloves Garlic, minced

1 Onion, diced

1 Chili, red or green, very finely chopped (do not omit this chili. If you don’t want your chili too spicy, reduce the chili powder)

2 cups Zucchini, chunks

1 cup Carrots, chunks

1 tbsp Chili Powder

1 tsp Ground Cumin

1/2 tsp Ground Cinnamon

1 Bay Leaf

¼ cup Flat Leaf Parsley, chopped

3 tbsp Tomato Paste

625 ml Stock (vegetable or chicken stock)

½ cup Split Red Lentils

1 can Kidney Beans, drained and rinsed

1 can Corn Kernels

Salt

Fresh Ground Black Pepper

In a large saucepan over medium high heat, add oil, garlic, onions, and chili and cook until they start to soften (about 2 minutes). Add the zucchini and carrots and cook for about 5 minutes. Stir in the chili, cumin, cinnamon, and bay leaf and let cook for about 2 minutes. Stir in the parsley and tomato paste. Then add the stock and the lentils, bring up to a boil, and reduce to simmer for about 20 minutes. Stir in the kidney beans and the corn. Season to taste. Great served over rice or pasta and garnished with a dollop of yogurt.

Chicken and White Bean Chili

I wanted something spicy. Honestly, I was craving something Mexican. But Mexican food doesn’t come easy in these parts of the world, so I needed to improvise. So, I checked around my kitchen, and decided to make a white bean chili. Okay, I know it’s not traditional (for a more traditional Chili con Carne recipe, click here), but sometimes you just have to work with what you’ve got.

The result? Delicious! And somehow, much lighter than a regular chili. Even though it had meat and beans, I guess the absence of red meat and the thick, tomato sauce made more delicate. I ate it over rice, and believe me, I probably could have eaten the whole pot, had my husband not come home!

Chicken and White Bean Chili

Serves 4

2 tbsp Olive Oil

2 Chicken Breasts, cut into small chunks

4 Cloves Garlic, chopped

2 Medium Onions, medium dice

1 Large Green Chili

1 tsp Oregano

1 tsp Cumin

3 tsp Chili Powder (for moderate spicy…adjust as desired)

1 cup Grated Carrots

Juice of 1 Lemon

4 cups Chicken Broth (Low Sodium)

4 cups Cooked White Beans

2 tbsp Cornstarch mixed with 1/4cup Cold Water

1 cup Fresh Cilantro, chopped

In a large pan over medium- high heat, heat the oil. Cook the chicken until just browned. Add the garlic, onions, green chili, and spices. Cook for a few minutes until the onions start to soften. Add the carrots and lemon juice and stir to combine.

Add the chicken broth and beans to the pan and bring up to a simmer. Simmer for about 5 minutes to let the flavors meld together.

Add the cornstarch and water mixture, and let it come up to a boil again. You should notice the chili getting a little thicker. Stir in the fresh cilantro.

This chili is great served over rice.

Chili Dusted Steak Wraps with Red Cabbage Slaw

Sometimes, I just crave meat. Not that it's a bad thing. Although, I often hear that red meat is not good for my health, or that it will not digest well, sit in my stomach, and prevent me from sleeping. I am not sure if I believe any of this though. I think everything in moderation can be good for you, and this includes red meat.

However, just so you know, this recipe is not just about one big hunk of meat. It's also about the spices that are massaged into the meat and the veggies that accompany it. As I've said before, it is all about balance, and this quick meal will satisfy any meat craving in a healthy and balanced way.

But quick and healthy doesn't have to mean bland and boring! These steak wraps are packed with flavor and texture, and are so colorful that they don't need a fancy table set up to be an impressive meal for entertaining! And accompanied by the Perfect Margaritas makes this meal even better!

Chili Dusted Steak Wraps with Red Cabbage Slaw
Inspired by the Chili-Rubbed Steak Tacos recipe from “Healthy Appetite with Ellie Krieger”
Serves 2

For the Steak
400 grams Sirloin Steak, cut about 1 inch thick
1 tbsp Chili Powder
2 Cloves Garlic, minced
1/4 tsp Ground Cinnamon
1/4 tsp Salt
1/4 tsp Black Pepper
1/4 tsp Cayenne Pepper

For the Slaw
3 cups Red Cabbage, shredded
1 Carrot, grated
1 Red Pepper, thinly sliced
1 Small Onion, thinly sliced
1 cup Cucumber, halved and thinly sliced on bias
1/2 cup Chopped Cilantro

For the Dressing
Juice of 1 Lemon (about 1/4 cup)
Zest of 1 Lemon
1 tbsp Grainy Dijon Mustard
1/8 cup Extra Virgin Olive Oil
1/4 cup Plain Yogurt
Salt and Pepper to taste

4 pieces of Wrap Bread (Flour tortillas, Corn Tortillas, Iranian or Arabic flat bread)

In a small bowl stir together chili powder, garlic, cinnamon, salt, black pepper, and cayenne pepper. Massage this spice rub on both sides of the steaks.

In a grill pan on high heat, grill the steaks for about 4 minutes on each side (medium rare). Remove from grill and let rest for 15 minutes.

Meanwhile, in a small jar or reusable container with a lid, combine the lemon juice and zest, grainy dijon, olive oil, and yogurt. Put on the lid and shake well until the dressing is combined and creamy. Add salt and pepper to taste. In a large bowl, combine all the ingredients for the slaw. Drizzle the dressing over the slaw and toss to coat.

To serve, slice the steak thinly and place on a serving plate. Serve with the slaw and some wrap bread. Or, if you want to wrap them for your guests, place some slaw in the centre of the wrap. Top with some thinly sliced steak. Roll, ensuring that you fold the bottom end in to avoid dripping. Enjoy!

Chili con Carne: One Recipe, Endless Possibilities

I love chili. It’s hearty and comforting, and the spice provides that much needed warmth. Today we are making chili that you can use for many, many future meals. You can easily make a big batch and separate it into smaller portions for freezing. Because you can serve it so many ways, it never feels like the same boring meal over and over.



There are lots of ways to eat chili. Just by itself, with some condiments on top (crème fraiche or sour cream, chives, grated cheese), over rice, with crispy corn chips, layered in pasta (like lasagna)… the possibilities are endless!

Today, we are making chili and serving it up with nachos. If you want to make it healthier, you can use ground chicken instead, but I really prefer the taste and weight of beef.

Chili con Carne
Makes about 3 cups

1 tbsp Vegetable Oil
3 Cloves Garlic, minced
1 Onion, diced
1 Chili, red or green, very finely chopped (do not omit this chili. If you don’t want your chili too spicy, reduce the chili powder)
250 grams Lean Ground Beef
1 tbsp Chili Powder
1 tsp Ground Cumin
1/2 tsp Ground Cinnamon
1 Bay Leaf
¼ cup Cilantro, chopped
3 tbsp Tomato Paste
500 ml Stock (beef is best, but any will do)
1 can Kidney Beans, drained and rinsed
Salt
Fresh Ground Black Pepper

In a large saucepan over medium high heat, add oil, garlic, onions, and chili and cook until then start to soften (about 2 minutes). Add the ground beef, breaking it up with your hands or a spatula. Add the chili, cumin, cinnamon, and bay leaf and cook the mixture until the meat is brown (about 5 minutes). Stir in the cilantro and tomato paste. Then add the stock, bring up to a boil, and reduce to simmer for about 30 minutes. Stir in the kidney beans. Season to taste.


For the Nachos

I made them healthy using Pita Chips but you could use any tortilla chips you like. I topped then with:
Pitted Black Olives
Diced Tomatoes
Sliced Green onions
Grated Cheddar Cheese
Grated Mozzarella Cheese
Finely minced Green Chilies

Even distribution of toppings is key. I prefer to lay my chips in basically one layer for this reason.

Serve with salsa, guacamole, sour cream and a side of chili.

You could put the chili on top after cooking the nachos, but I find it makes them a little too soggy for my liking. I prefer to serve it in a bowl on the side. Also, it ensures that each bite has its fair share of chili.