Blog Archives

Mustardy Pork Chops with Roasted Red Cabbage (and Potatoes)

Mustard and pork chops + red cabbage = great dinner! Another Pinterest find which turned out really well. I omitted the starchy potatoes since I did not have any. Not sure it would have turned out any better?

Mustard

Mustardy Pork Chops with Roasted Red Cabbage and Potatoes (optional)

Ingredients

  • 4-5 medium potatoes, Yukon Gold, scrubbed clean
  • 1 small head of red cabbage (about 1 pound)
  • 3 Tbsp. canola oil
  • 2 bone-in pork chops, thick cut (about 1 pound each)
  • 100 g / 3.5 oz. crème fraiche or sour cream
  • 2 Tbsp. fresh, chopped dill, plus some for garnish
  • 1 Tbsp. Dijon mustard
  • ¼ tsp. granulated sugar
  • fine sea salt and fresh ground pepper to taste

Instructions

  1. Heat the oven to 230 C / 450°F. Chop the potatoes into bite-sized pieces, leaving the skins on. Spread the potatoes in a single layer in a roasting pan or rimmed baking sheet. Drizzle with 1 Tbsp. oil and toss to coat well. Roast for 20 minutes.
  2. Cut the red cabbage into 2.5 cm / 1-inch slices, remove thick core and discard. Brush with 1 Tbsp. oil and add to the roasting potatoes. Reduce heat to 200 C / 400 F and roast for another 25 minutes.
  3. In a small bowl mix crème fraiche, dill, mustard, sugar, salt and pepper. Set aside.
  4. Heat the remaining 1 Tbsp. oil in a large skillet over medium-high heat. Season the pork chops with salt and cook each side until golden brown, about 2-3 minutes per side.
  5. Remove the baking pan from the oven. Place the pork chops on top of the potatoes and red cabbage and coat evenly with the mustardy crème fraiche.
  6. Transfer the baking pan back into the oven and roast until the pork chops are tender, this takes about 8 to 10 minutes or until an instant-read thermometer inserted into the thickest part registers at least 65 C / 145 F.
  7. Sprinkle with dill, salt and fresh ground black pepper before serving.

Salt and Pepper Salmon Bites

My dilemma…do I buy a full side salmon filet or just three pieces at the fish counter? With the full side from Costco, there are thick and thin pieces, some cook faster than others.

Resolution, trim off the thinner sides of the piece, along with the tail end. Cut these into cubes or smaller slices and freeze them in a bag to make other salmon dishes not requiring small filets. The result was this recipe which makes a very nice dinner when served with some freshly steamed brussel sprouts and maybe a nice rice dish. Those pieces can also be used in a pasta dish.

20200803_185713

Salt and Pepper Salmon Bites

INGREDIENTS

  • 1/2-pound skinless salmon filet
  • 1 tsp coarse black pepper
  • 1 tsp kosher salt
  • 1 tsp five spice
  • 2 tsp cornstarch
  • 1/4 cup peanut oil
  • 1/4 cup sliced green onions
  • red pepper flakes

INSTRUCTIONS

Slice the salmon into strips about an inch thick.

In a bowl combine the pepper, salt, five spice and cornstarch.

Add the salmon pieces and toss well making sure the salmon is well coated.

In a medium sized pan stick pan heat the oil until hot.

Gently place the salmon into the hot oil and cook for about 2 minutes. Turn the salmon pieces over and repeat with the other side until salmon is fully cooked.

Transfer the salmon to a paper towel to absorb any excess oil.

Serve with rice and garnish with chopped green onions and a sprinkle of red pepper flakes and a bit of sour cream if you like.

Keto Taco Zucchini Boats

These really do not have to be labelled as KETO, they are just plain great for everyone, especially kids. I served them with a dollop of sour cream. You could also add guacamole as a garnish. My zucchini were medium size, hence I ended up with 4 halves. If you are using larger zucchini, you could get along with ONE half and a salad alongside.

*In lieu of the cumin, chili powder and salt, I used my homemade taco seasoning.

20200718_183500

Keto Taco Zucchini Boats

Servings 8

Ingredients

  • 4 Zucchini depending on how many people…
  • 1-pound Ground beef
  • ½ cup Bell Peppers mixed Red & Yellow, finely diced
  • 1 tablespoon Chili Powder
  • 2 teaspoons Cumin
  • 1/2 teaspoon Salt
  • ¼ cup Water
  • 8 ounces Cheddar cheese shredded
  • 1/2 cup Salsa

Instructions

Preheat oven to 400°F

Prepare your zucchini by trimming off the stem end. To do this I just gently round the end of the zucchini with a knife, removing the stem. Then cut each zucchini in half lengthwise. Use a measuring spoon (teaspoon)or melon ball scoop, to hollow out the zucchini forming a boat.

Place the zucchini boats in a greased baking dish and sprinkle a small amount of salt over them.

In a skillet over medium high heat brown the ground beef.

Add bell peppers, chili powder, cumin, salt, and ¼ cup of water to the ground beef. Continue to cook until vegetables are softened and water has been absorbed.

Once the beef mixture is ready fill each zucchini boat with the beef and vegetable mixture.

Top the zucchini boats with cheddar cheese.

Bake for 20 minutes or until zucchini has softened and cheese is melted.

Pour salsa over boats before serving. Optional sour cream and guacamole?

Nutrition

Serving: 1boat | Calories: 242 kcal | Carbohydrates: 6g | Protein: 19g | Fat: 16g | Saturated Fat: 8g | Monounsaturated Fat: 3g | Cholesterol: 64mg | Sodium: 482mg | Potassium: 301mg | Fiber: 1g | Sugar: 3g | Vitamin A: 5400IU | Vitamin C: 38.8mg | Calcium: 2180mg | Iron: 1.4mg

Stuffed Spaghetti Squash

Once a year, we seem to be able to find spaghetti squash in Yucatan. This was it! If you have never baked a spaghetti squash it is so simple. When it is done baking you take a large fork and shred it et voila – spaghetti! The simple version is to bake it and the add your favorite spaghetti sauces (commercial or homemade) and lots of Parmesan cheese,

This version is a little more time consuming but well worth it. Take a look –

Spaghetti SquashThe original recipe called for the filling to be baked inside the upturned squash. It was very difficult to shred the squash with the filling in it and thus I adapted the version and filled the shredded squash, mixing the filling into it.

Stuffed Spaghetti Squash

Cut the spaghetti squash in half horizontally and remove the seeds. Put squash cut sides down in a baking dish with a half inch or so of water. Drizzle with a little olive oil. Cover with foil and bake in 350-degree oven for 35 to 45 minutes. Test with a fork for tenderness.

While it is baking, prepare the stuffing as shown below.

Ingredients

  • 1 medium spaghetti squash
  • 1 lb. Ground beef
  • 5 cloves of garlic crushed
  • 1 large cooking onion
  • Salt and pepper
  • Seasoning to suit your taste
  • ¼ cup Parmesan cheese
  • 2 heaping tablespoons of salsa (optional)
  • 1 tablespoon olive oil

Directions

Heat oil in pan.  (I like to use my wok) Throw in the garlic and sauté for about 30 seconds. Throw in the onion and continue to sauté until tender.

Add ground beef and brown thoroughly. Season with salt and pepper.

Add other seasoning such as Italian as you wish*

Mix in the cheese. Mix in the salsa.

Keep warm until the squash is tender.

Turn the squash over on a plate leaving on the outer shell, shred with a fork being careful not to break the shell.Fill with the ‘stuffing”.

Top with sour cream, more salsa? BBQ sauce?

 

 

 

 

Slow Cooker (Crockpot) Swedish Meatballs

What to do without Costco? I have had a bag of turkey meatballs in the freezer for awhile. The truth is we didn’t really like them! Not to waste I found this slow cooker recipe for Swedish meatballs and I got the chance to use them all up, never to buy again. If you have been following for sometime you will know that I had previously made meatballs for use with pasta. This recipe called for frozen ones. Et voila! Actually they tasted awesome…great for a buffet table.

DSC_0056

Slow Cooker/Crock Pot Swedish Meatballs

Ingredients:
1 can cream of mushroom (or chicken) soup, low sodium*
1 can beef broth, low sodium*
1 packet dry onion soup mix
2 tbsp. A1 steak sauce
1 (2 lb.) bag frozen meatballs
1 (8 oz.) container sour cream (1 cup)
1 (16 oz.) package egg noodles

sliced mushrooms (optional)

Directions:
In a 5-6 quart slow cooker, mix undiluted soup with beef broth, onion soup mix and steak sauce. Stir well.

Then add in frozen meatballs.

Cover and cook on low for 6-8 hours or on high 3-5 hours. (My slow cooker is always faster than the recipe calls for, in this case they were done in about 4 1/2 hours.

After meatball mixture is almost cooked, add in the sliced mushrooms and stir in sour cream.

At this time, put a pot of water on the oven to boil for your egg noodles (make according to package directions.) Drain noodles well when done.

Mix noodles and meatballs together. Or serve meatballs on top of noodles.

Note: Low sodium is my personal preference for this to keep it from being too salty. If I’m serving for a crowd, I will mix together noodles and meatballs and keep my crock pot on the ‘warm’ or ‘buffet’ setting. But when it’s just my family, everyone can serve themselves and grab as many meatballs, noodles and sauce as they like.

http://www.thecountrycook.net

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.

Chicken Divan

Chicken Divan is a chicken casserole usually served with broccoli, almonds, and Mornay sauce. It was named after the place of its invention, the Divan Parisiennne Restaurant in the New York Chatham Hotel where it was served as the signature dish in the early twentieth century. Its creator, a chef named Lagasi, created it as part of a contest, winning a small amount of money and creating their signature dish. Source – Wikipedia

I actually really like chicken or turkey divan and it is pretty straightforward to prepare. If I don’t want to cook my own chicken or turkey I sometimes buy a roast chicken or turkey breast at the deli counter and chunk it up for this recipe since it starts with cooked chicken.

Chicken Divan Prep time 45 mins Cook time 30 mins Total time 1 hour 15 mins

Ingredients • 4 chicken breasts, cooked and shredded (or head to the Deli)

• 2 to 3 heads broccoli (while at the deli grab some florets too)

• 2 cans cream of chicken soup (any cream soup will do except cheddar)

• 1½ cup mayonnaise

• ⅓ cup sour cream

• ⅓ cup chicken broth

• 2 teaspoons lemon juice

• ¼ teaspoon curry (or up to 2 teaspoons, to taste)

• 2 cups shredded cheddar cheese

• bread crumbs, or Ritz crackers, crumbled

• cooked rice, for serving

Instructions

Cut broccoli into florets and steam until just tender, about 2-3 minutes. place broccoli in the bottom of a 9×13 pan. in a large bowl, combine cream of chicken soup, mayo, sour cream, chicken broth, lemon juice, curry, cheese and shredded chicken. pour chicken mixture over broccoli and top with a sprinkle of bread crumbs or crushed Ritz crackers. bake at 400 for 30 minutes. serve over rice.

Slow Cooker Butter Chicken

The History of Butter Chicken

http://butterchicken.ca/the-history-of-butter-chicken/

Butter chicken (or murgh makhani) is part of Indian cuisine, popular in countries all over the world. The origins of butter chicken can be traced back to New Delhi. Butter chicken is regarded to have been first introduced by a restaurant called Moti Mahal, located in Daryaganj . Butter chicken is usually served with naan, roti, parathas or steamed rice.

It is thought that butter chicken was hastily prepared by a Delhi eatery chef post dinner time for a harried VIP customer who wanted “some” chicken dish. A chef named Simon Mahli Chahal first prepared this when he only had half of a Tandoori chicken which he tossed with liberal amounts of butter, tomato, and garam masalas to improvise for an delicious delicacy he was supposed to make for the ruler of Mareelun. He forgot to buy enough ingredients so he ended up with this dish.

Though various versions exists for the recipe, typically dressed chicken (with or without bones) is marinated overnight in a yogurt and spice mixture usually including garam masala, ginger, garlic paste, lemon or lime, pepper, coriander, cumin, turmeric and chili. The chicken is traditionally cooked in a tandoor, but can also be grilled, roasted or pan fried. The sauce, is made by heating and mixing butter, tomato puree, and various spices, often including cumin, cloves, cinnamon, coriander, pepper, fenugreek and fresh cream. Cashew paste can also be added, and will make the gravy thicker. Of all the spices added to the dish it is dried fenugreek leaves (Urdu/Hindi: Qasuri Methi) that makes the greatest contribution to the characteristic flavour of the dish. Once the sauce is prepared, the prepared chicken is chopped and cooked until the gravy and chicken have blended. The dish may be garnished with white butter, fresh cream, sliced green chillies and Qasuri Methi.

While I love butter chicken, sometimes I want to do something simpler. Here is the Canadian Living recipe using a slow cooker!

This can easily be left to simmer away in a slow cooker for eight hours prior to adding the chicken. It yields a large quantity of sauce that freezes well if you’re feeding a smaller group.
Ingredients
• 2 onions, diced
• 3 cloves garlic, minced
• 3 tbsp (45 mL) butter
• 2 tbsp (30 mL) grated fresh ginger
• 2 tbsp (30 mL) packed brown sugar
• 2 tsp (10 mL) chili powder
• 3/4 tsp (4 mL) ground coriander
• 3/4 tsp (4 mL) ground turmeric
• 1/2 tsp (2 mL) ground cinnamon
• 1/2 tsp (2 mL) ground cumin
• 1/2 tsp (2 mL) salt
• 1/2 tsp (2 mL) pepper
• 1 can (28 oz/796 mL) diced tomatoes
• 1 cup (250 mL) sodium-reduced chicken broth
• 1/4 cup (60 mL) almond butter or cashew butter
• 3 lb (1.4 kg) boneless skinless chicken thighs, quartered
• 1 cup (250 mL) sour cream
• 2 tbsp (30 mL) chopped fresh cilantro
Preparation
In slow cooker, combine onions, garlic, butter, ginger, brown sugar, chili powder, coriander, turmeric, cinnamon, cumin, salt, pepper and tomatoes. Whisk broth with almond butter; pour into slow cooker.

Cover and cook on low for 5 to 8 hours. (Actually, it was ready in about 4 hours…must be our altitude)

With immersion blender, puree sauce until smooth. (I choose not to puree sauces as I like the chunkiness of the ingredients!) Add chicken; cook, covered, on high until juices run clear when chicken is pierced, 30 to 40 minutes.

Stir in sour cream. Serve sprinkled with cilantro.

Salmon Crunch Pie

Before getting into this recipe, here is a little background I found on the Pacific Salmon official site –

Pink salmon is inexpensive; red salmon costs more. Red salmon flesh is actually red, and pink salmon looks more like tuna. When red and pink salmon are pulled fresh from the sea their flesh is, in fact, distinctly red or pink. The cooking process of canning reduces coloration in both. Red salmon gets its enhanced color from eating krill, a type of small shrimp. Pinks are the most abundant salmon, followed by reds.

Supply and demand and a historic bias for red salmon account for the cost differential. We have done blind taste tests, and when people don’t know which fish they are eating, statistically they report a slight preference for pink over red.

Wild Pacific Salmon of Farmed Atlantic Salmon?

In the marketplace: If it isn’t labeled, you can’t always be certain without asking the retailer or restaurant. It is always best to ask. However, there are some clues. If the label reads “Atlantic” salmon then it is farmed. In Canada, there are no legal commercial fisheries for Atlantic salmon and virtually all Atlantic salmon served in restaurants or sold in stores are farmed fish. If the label simply reads “fresh salmon”, there is a good chance it is farmed. Most wild salmon will be identified by species – pink, coho, sockeye, spring/chinook or chum salmon. But Chinook (also called spring) salmon are farmed as well so the name is not a guarantee. Always ask. If it’s farmed, don’t buy it and tell the store to stop selling it until the industry adopts better practices.

Having shared all of that my preference is still for Wild Pacific Salmon, which I buy in cans identified as such! The recipe I am sharing today comes from a dear friend, Ellie, who served this to us along with a great salad…. I think you’ll like it!

 Salmon Crunch Pie
Ingredients
1 (15 1/2 oz) can salmon
3 eggs, beaten
1 cup sour cream
1/2 cup shredded sharp Cheddar cheese
1/4 cup mayonnaise
1 tablespoon grated onion
3 drops hot pepper sauce (Tabasco)
1/4 teaspoon dried dill weed

***Whole Wheat Crust***
1 1/2 cup whole wheat flour
1 cup shredded sharp Cheddar cheese
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 cup butter
1/3 cup finely chopped almonds
Directions
Whole Wheat Crust: Combine whole wheat flour, shredded sharp cheddar cheese, salt and paprika. Cut in butter making crumbs. Add finely chopped almonds. Reserve 1 cup crumbs for topping and press remaining crumbs into a deep 9″ pie plate.

***

Drain and flake salmon, reserving liquid. Mix the beaten eggs, salmon liquid, sour cream, mayonnaise, cheese and seasonings and mix well. Add to the flaked salmon, mixing thoroughly. Turn into deep dish pie plate lined with the whole wheat crust. Sprinkle with crumbs reserved from crust. Bake in preheated 400F oven for about 45 minutes or until filling is set.

Honeymoon Salad ’cause that’s what my mother called it!

Mix the following ingredients. To me it’s more like dessert…LOL

Honeymoon Salad

  • 2 cans of drained mandarin oranges or fresh if available
  • 1 can pineapple chunks or fresh
  • 2 cups miniature marshmallows
  • 1 cup coconut…consider toasting!
  • 1 cup sour cream
  • red Maraschino cherries
Mix it all together and refrigerate until ready to use.