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Green Mango Salad

Our neighbours introduced us to Green Papaya Salad, a favourite Thai salad with crisp vegetables. Alas, no green papayas to be found. Why not Green Mango Salad? The green refers to the unripeness, not the outside colour. Stefano Faita, one of my fav Canadian chefs and CBC personality had published this recipe…great colour! FYI…you could use firm nectarines in place of the mango.

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As always, my changes are shown in red.

Green Mango Salad

INGREDIENTS

2 large to 3 small green or under ripe mangoes, julienned

1 carrot, julienned (substitute 3 red radishes)

1/2 red onion, thinly sliced

1 red pepper, thinly sliced

1 cup each mint leaves and Thai basil

1 tbsp. sweet spicy chili sauce

1/4 cup lime juice

2 tbsp. sugar

1 tbsp. fish sauce, or to taste

3 tbsp. vegetable oil

Mint or Thai Basil, for garnish (optional)

PREPARATION

Add green mangoes, carrot or radishes, red onion, red pepper, mint, Thai basil and chili sauce to bowl. Toss to combine.

Combine lime juice, sugar, and fish sauce and vegetable oil in small bowl. Stir to combine. Toss with salad. Taste and adjust seasoning to taste. Let stand for 5 to 10 minutes before serving.

 

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Chicken Tortilla Soup

What to do when you buy a Costco or grocery store rotisserie chicken and have leftovers? SOUP.

DSC_0003-2  This will easily feed 4 to 6 people as a main course. The ingredients list seems long, but it can be simplified by making the changes noted in red.

Chicken Tortilla Soup

INGREDIENTS

  • 1 Rotisserie chicken (half chicken is enough)
  • 1 15-ounce can Black beans (drained)
  • 2 Carrots
  • 2 Celery stalks
  • 3 tbsp Cilantro, fresh
  • 2 cups Corn, frozen (1 small can or corn or more)
  • 3 Garlic cloves
  • 1 Lime, wedges
  • 1 cups Peas, frozen (1 small can of peas)
  • 1 Poblano peppers (Optional)
  • 1 Red onion
  • 1 Reserved red onion
  • 28-ounce can Tomatoes
  • 4 cups Chicken broth
  • Salt and freshly ground black pepper
  • 3 tbsp Taco seasoning (see elsewhere o the blog for homemade taco seasoning)
  • 1 tbsp Olive oil, extra-virgin
  • Crispy tortilla strips or crushed tortilla chips
  • 1 Jalapeno, seeded and minced

DIRECTIONS

  1. In a large pot, heat the olive oil over medium heat. Add the onion, carrot and celery, and sauté until the vegetables start to become tender, 5 to 6 minutes. Add the Poblano peppers and cook until the vegetables are very tender, 6 to 7 minutes more. Add the jalapeño and garlic, and continue to cook until fragrant, 1 minute more.
  2. Season the vegetables with the taco seasoning, then stir in the tomatoes and chicken broth. Bring the soup to a simmer over medium heat. Reduce the heat to low and simmer until a good flavor develops, 20 to 30 minutes.
  3. Stir in the chicken, black beans, corn and peas. Return the soup to a simmer. Season with salt and pepper. Serve with tortilla strips and just maybe, a touch of sour cream.

Traditional Mexican Shrimp Cocktail

Happy New Year Bloggers! I am going to try something different this year now that so many of you are really setting the bar high with your wonderful blogs. This old dog is not that techie…LOL…but like John Glenn I can take small steps. Hence my New Years resolution to use actual photos of the recipes when I cook them.

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I thought the cocktail looked quite nice in the ice cream dishes we got from our friends one Christmas. Here is the recipe –

Traditional Mexican Shrimp Cocktail (food.com)

Ingredients 

  • 1 (48 ounce) can V8 vegetable juice (spicy if desired)
  • 2 avocados, chopped
  • 2 cucumbers, seeded and chopped
  • 1 medium red onion, chopped
  • 12 bunch cilantro, chopped
  • 1 lb. large shrimp, peeled, de-veined and steamed or just buy frozen cooked and thaw
  • 2 limes, quartered
  • 4 dashes Tabasco sauce

Directions

Mix all ingredients in a large nonreactive container.

Chill and serve with limes and Tabasco sauce.

Do not over-cook the shrimp, as they will become tough!

Be careful when steaming the shrimp; you do not want it tough.

AND here is a BONUS..ta dah…if you do not use all of the mixture, put it into a blender and make…GAZPACHO…refrigerate for tomorrows meal!

 

Corn and Black Bean Dip x 2

Bonus day today as I have two similar recipes, one of which originated from our “sister” Jean in Peterborough, Ontario. She served it while we were visiting for her sons wedding in August. It has a great fresh taste when served with tortilla chips.

The second I ran across while waiting for Jeans recipe to arrive. The ingredients are very similar, with the exception of the avocado and the dressing.

  1. Corn and Black Bean Dip from Jean Johnston

1/2 cup sugar
3/4 cup apple cider vinegar
1/2cup olive oil
1 tbsp water

1 can lentils
1 can corn
1 can black beans, drained
1 cup each celery, green pepper and green onion
Jar of pimento ( I used red pepper because I didn’t have any pimento)
I added a few fresh spices. Her daughter suggested adding fresh cilantro which makes sense.

Mix all together and soak for at least 3 hours.  Drain and serve.

2. Black Bean, Corn and Avocado Dip

Prep time: 15 minutes Yield: 20 servings Serving size: 1/4 cup

Ingredients

  • 15 oz can black beans, drained + rinsed
  • 15 oz can yellow corn, drained + rinsed
  • 2 avocados, cut in half, pitted + cubed
  • 1 red onion, diced
  • 1 red bell pepper, chopped
  • ⅓ cup white wine vinegar
  • ¼ cup fresh cilantro, chopped
  • 1 Tbsp garlic, minced
  • 2 tsp olive oil
  • 1 tsp ground cumin
  • juice of one lime
  • salt and pepper, to taste

Instructions

  1. Place all ingredients in a medium size bowl and mix until combined.
  2. Refrigerate until ready to serve.

Let me know if you try either of these at your next event…

 

Grape, Avocado and Arugula Salad

ATTENTION GROCERY SHOPPERS! I just thought you might be shopping today for tyhe weekend dinner so I am posting this great salad recipe early this week. It is incredibly easy to make. We used seedless green grapes and toasted almonds, but the choice is yours. So get in your car and go buy these ingredients!

Grape, Avocado and Arugula Salad

Ingredients:

Salad Ingredients:

  • 6 cups fresh arugula, loosely packed
  • 2 cups halved seedless grapes, red or green or a mix
  • 1 avocado, peeled, pitted and diced
  • 1/2 cup crumbled goat cheese
  • 1/2 cup chopped toasted walnuts or pecans
  • half a small red onion, peeled and thinly sliced
  • balsamic vinaigrette (ingredients below)

White Balsamic Vinaigrette Ingredients:

  • 1/3 cup extra virgin olive oil
  • 3 Tablespoons white balsamic vinegar (or traditional balsamic vinegar)
  • 2 Tablespoons honey or agave nectar, to taste
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon freshly-cracked black pepper

Directions:

To Make The Salad:

Add salad ingredients to a bowl, and drizzle with vinaigrette. Toss to combine. Serve immediately.

To Make The Vinaigrette:

Whisk all ingredients together for 30 seconds until combined.

 

 

Mushroom Ceviche

Here in the Yucatan one of the favourite appetizers/botanas is ceviche.

Ceviche is a seafood dish popular in the coastal regions of Latin America. The dish is typically made from fresh raw fish cured in citrus juices, such as lemon or lime, and spiced with ají or chili peppers. Additional seasonings, such as chopped onions, salt, and cilantro, may also be added.

Recently we were at  a favourite restaurant, Quereke, where they served a mushroom ceviche…no fish or seafood! Where there is a will, there is a way. Pinterest to the rescue! The following recipe is adapted from the one I found there, as we do not get a great variety of mushrooms (hongos) in Yucatan. Just pick  four different types of mushrooms that you can find.Try it at your next little party!

Mushroom Ceviche

  • 3 white button mushrooms chopped into small pieces
  • 3 cremini mushrooms chopped into small pieces
  • 1 Medium oyster mushroom chopped into small pieces
  • 3 pieces of chanterelle mushrooms chopped into small pieces
  • 6 T. diced red onion
  • 2 T. chopped cilantro

Spicy Garlic Ceviche Sauce

  • 3/4 cup lemon juice
  • 1 T soy sauce
  • 1/2 tsp. minced garlic
  • 1/2 tsp. salt
  • 1 T. Sriracha or Thai Sweet Chili Sauce

Saute white and cremini mushrooms in olive oil with some garlic. Toss in remainder of mushrooms and heat through. Add red onion and cilantro. Toss with spicy garlic ceviche sauce. Chill.

Serve with some type of dipping chips.

Angela’s Artichoke Dip

Angela’s Artichoke Dip

Scouring through my previously published recipes I noticed that I had never posted this recipe! Angela was a great friend of our family and especially my oldest daughter. She was a lot of fun to be around and certainly enjoyed her wine. Unfortunately she passed away a few years back way too soon! Her memory lives on in this recipe.

Combine the following –

8 oz. cream cheese softened

1 cup of mayonnaise

1 package of Knorr vegetable soup mix

Blend in the following –

1 package fresh spinach chopped

1 – 19 oz. jar drained marinated artichoke hearts chopped

1/2 cup chopped red onion

1 teaspoon Dijon mustard

3 cups shredded mozzarella cheese

Spread mixture into a 2 quart baking dish. Bake at 350 degrees for 30 to 40 minutes. Serve with your favorite crackers.

Dijon Chicken

This recipe first appeared on Zoomermag.com in March 2012. It is excerpted from the book “Meals That Heal Inflammation” by Julie Daniluk. Tonight, Larry and I are in London where our friend Ellie and Larry prepared it. Scrumptious! According to the article it is fast and healthy! Skinless chicken reduces the fat Turmeric has anti-inflammatory effects….mustard contains selenium which relieves asthma!

1 kg. Chicken thighs skinless

2 T extra virgin olive oil

1 tsp. turmeric

1/2 tsp. sea salt

1/4 cup vegetable or chicken broth

2 cups sliced red onions

1/4 cup Dijon mustard

1/3 cup coconut milk

2 T honey

Drizzle the oil over the chicken thighs and sprinkle with turmeric and salt. Spritz the thighs (NOT your own…LOL) with water or broth to keep meat moist. Cook in a large cast iron pan over medium heat for 5 to 7 minutes, turning often until golden on all sides.

Add the onion and continue to stir and cook for 3 to 5 minutes.

Spread mustard over the chicken using a brush or spoon. Cook for 15 minutes longer.

Remove from skillet and set aside.

Pour coconut milk and honey into the skillet and stir for 2 to 3 minutes until the sauce has thickened.

Arrange the thighs on a platter and pour the sauce over them.

Garnish with herbs such as Italian herb blend, Herbes de Provence and serve over rice.