Kelly's Culinary Adventures

Vegetarian Chili

2013-02-28T21:21:00.002-05:00

My girlfriend Nikki had me over for lunch last fall, and we had AMAZING chili that she got out of the Looney Spoons cookbook. Nikki added ground turkey to hers which was fantastic; however I have been trying to eat less meat for my New Years resolution so I made the vegetarian recipe at home. I modified it slightly to my own personal tastes - the great thing about chili is you can easily swap out whatever veggies you have on hand. The original recipe calls for mushrooms, but I'm not a huge fan so I added carrots instead.

Just before serving, add a dollop of sour cream & some shredded cheese on top.

Ingredients:
Spices:
3 cloves garlic, minced
1 1/2 tbsp chili powder
1 tbsp cumin
1 1/2 tsp oregano
1/2 tsp cayenne pepper
1/2 tbsp basil

Veggies & Beans:
3/4 cup chopped celery (about 2 stalks)
1 carrot, peeled & chopped
2 medium onions, diced
1 large green pepper, chopped
1 large zucchini, chopped
1 red pepper, chopped
1 28oz can diced tomatoes with juice OR 3-4 tomatoes, diced
1 can corn, rinsed & drained
1 can black beans, rinsed & drained
1 can garbanzo or kidney beans, rinsed & drained well

Crock-pot method: Put all ingredients into large crockpot, stir well with spices & cook on low for 6-7 hours.
Stove-top: Stir well & bring to a boil over medium-high heat. Stir well, reduce heat to medium-low and simmer for 1 hour until vegetables are tender.

Source: LooneySpoons - Janet & Greta Podlanski

I'm back!!!

2013-02-28T21:03:00.000-05:00

I have absolutely, totally, completely neglected this blog over the past year as I got busy with work & had the cutest baby on the planet. But I have really been getting back into the kitchen and I have so many great new recipe to share! So without further adieu........

Lemon Raspberry Streusel Muffins

2012-03-12T19:51:00.000-04:00

These are officially the single BEST muffins I have both made and eaten in my entire life. The husband was actually annoyed I was going to give some away :) We've each eaten 2 since they came out of the oven a few hours ago.

This is one of those recipes where I will say please don't change a thing! Don't try to make it healthy, or lower in fat, or anything. Just eat it and enjoy.

Ingredients:
Muffin:

2 cups all-purpose flour
1/2 cup white sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
1 cup plain yogurt
2 tsp lemon extract
1/2 cup vegetable oil
1 tbsp grated lemon peel
1 cup fresh or frozen raspberries (I used frozen)
Streusel topping:
1/3 cup brown sugar
1/3 cup all-purpose flour
2 tablespoons butter or margarine
1 tsp cinnamon

Directions:

1. Preheat oven to 375F.

2. In a large bowl, combine flour, sugar, baking powder, baking soda and salt.

2. In a small bowl, combine eggs, yogurt, lemon extract, oil and lemon peel; mix well. Stir into dry ingredients just until moistened. Fold in raspberries.

3. Mix brown sugar, flower, cinnamon and melted butter together in small bowl for streusel topping.

3. Fill 12 greased or paper-lined muffin cups about 3/4 full.

4. Sprinkle about 1 tsp of topping over each muffin

5. Bake at 375 degrees F for 20-23 minutes or until toothpick inserted in centre comes out clean (muffin will spring back if you touch it lightly).

6. Cool on wire rack. Enjoy!

Banana Muffins

2011-12-09T11:02:00.000-05:00

When my husband and I were married, my mom's 'little sister' through Big Brothers & Sisters gave us a cookbook from the McConnel Club in St.Marys, ON. It was a 95th anniversary cookbook of treasured recipes over the years.
Most of the recipes are very basic, and absolutely amazing. This banana muffin recipe has to be the shortest recipe I've seen, yet it is fantastic. It's original submission was from Barbara Brocklebank (I have no idea who she is). The only thing I changed personally was to add 1 tsp cinnamon as well.

Ingredients:
1/2 cup butter, softened
1 cup white sugar
1 egg
1 cup mashed banana (3 frozen, thawed)
1 1/2 cups all-purpose or pastry flour
1 tsp baking soda
1 tsp nutmeg + 1 tsp cinnamon
1 tbsp hot water
1 tsp vanilla

Directions:
1. Cream butter and sugar. Add egg and banana and beat till smooth.
2. Add flour and nutmeg.
3. Dissolve soda in hot water and add to mixture. Add vanilla, mix until blended.
4. Bake in greased muffin tins at 375F for 18-23 minutes.

OREO Cookie Balls

2011-11-27T10:26:00.000-05:00

I have seen this recipe make rounds in the blogsphere a number of times; and I've always wanted to make it but never really had the right occasion. I'm starting to bake all of my cookies for the tins I hand out to clients & friends at this time of the year and thought they would be PERFECT to go in.

The first part is really easy, but I will warn you that the dipping in chocolate part can be tricky. I had my sister Tracey, a baking expert with me, and it was still a lot of work! Make sure you have parchment-paper lined baking trays for the balls to chill on and for the extra chocolate to drip off.

We did two variations: OREO, and peanut butter. Just substitute a box of cookies to change the flavour, everything else can stay the same!

Ingredients:
1 pkg (350g) OREO cookies, finely crushed (save 1 tbsp for decoration)
1 pkg (250g) cream cheese, softened (leave out at least a few hours)
1 pkg (8 squares) Bakers semi-sweet chocolate, melted

Directions:
1. Mix cookie crumbs and cream cheese until well blended.
2. Form into small balls (about 1") Should make about 35-45.
3. Place balls in fridge for 1 hour to firm/chill.
4. Melt chocolate squares as directed on package (in microwave)
5. Dip balls in chocolate, place on baking tray lined with parchment paper. Decorate with some reserved crumbs or sprinkles. Place in fridge for at least 1 hour - preferably 2.

Source: Kraft Canada

Chocolate-Peanut Butter Rice Krispy Roll

2011-11-25T17:46:00.000-05:00

   The title is a mouthful, and it doesn't even begin to cover the deliciousness that is this dessert. Its the best of rice crispy squares, a childhood favourite. It does take extra time, but it is well worth it because you will be showered with compliments!
   This is often my go-to dessert for potlucks or gatherings with friends. The most important thing to make sure is that no one is allergic to peanuts where you will be going - if there will be, make something more allergy-friendly!
   I included a few pictures of the steps you take so that you can visualize what needs to be done. Unfortunately, I totally forgot to take a pic of the end product - but it does look awesome! It really is quite simple it just takes a few extra minutes above your regular squares. Don't forget to have extra Pam no-stick spray or margarine available to grease your spatulas & hands as needed.

Ingredients:

1 (400g) package marshmallows
1/4 cup + 1 tbsp butter or margarine
2/3 cup peanut butter
1 tsp pure vanilla
6 cups rice krispy cereal
1 1/3 cups semisweet chocolate chips
3/4 cup butterscotch chips
2 tbsp milk or cream

Directions:

1) Line a 15-in. x 10-in. x 1-in. baking sheet with waxed paper; grease the paper and set aside.
2) In a large saucepan, melt 1/4 cup butter or margarine over low heat. Add the vanilla. Melt the marshmallows into the margarine, stirring frequently with a greased spatula. When marshmallows have almost melted, add the peanut butter and stir until blended and everything is melted.
3) Remove from heat and add in cereal. Mix well but carefully, until everything is blended.
4) Quickly pour onto baking sheet, and press down firm. Will only be about 1" high (as opposed to normal squares in a smaller pan that will be about 2-3" high). You may need to grease your hands or spatula for this!
5) In a small saucepan, melt 1 tbsp butter. Add chocolate & butterscotch chips. Stir frequently until blended, add milk if needed to make a bit easier to pour.
6) Pour chocolate over rice crispy mixture stopping about 1" away from all edges.
7) Roll up jelly-roll style (using the longest side), peeling waxed paper away while rolling. Place seam side down on a serving plate. Refrigerate for 1 hour or until set.
8) Cut into 3/4" rolls just before serving and enjoy!

Bacon Wrapped Water Chestnuts

2011-11-20T15:46:00.000-05:00

Holiday season is approaching!! Most people like this time of the year because they get to give & receive gifts, spend time with loved ones, and have a few extra days off work. Those things are great, but my absolute favourite thing about the Christmas season is the food. Obviously.

The next few weeks I will have a lot of appetizer & main course meals for the holidays. Starting with a fan favourite, bacon-wrapped water chestnuts. They are always a hit and require minimal time & effort. If you are taking them somewhere, you can heat them in the microwave for 45 seconds prior to serving to ensure they are hot.

Ingredients:
2 x 8oz can of water chestnuts (whole), drained
1 pkg bacon, cut into 1/3's or 1/2's
1/2 cup packed brown sugar
1/2 cup mayonaise
1/4 cup chili-garlic sauce
good-quality toothpicks

Directions:
1. Cut bacon strips in half (or 1/3's, depending on size of bacon). Wrap slice of bacon around water chestnut & secure with toothpick.
2. Place into ungreased 13x9 baking dish. Bake at 350F for 15-20 minutes. Drain fat OR place bacon-wrapped water chestnuts into new 13x9 baking dish (this is what I do).
3. Combine sugar, mayo, and chili-garlic sauce and pour over water chestnuts (try to avoid the top of the toothpicks). Bake for an additional 15-20 minutes, until sauce is bubbly and bacon is crisp.

Enjoy!
Nutritional Information: I didn't want to know. Its Christmas :)

Is the price of Milk too High?

2011-11-20T14:11:00.000-05:00

I just read an interesting article in the Toronto Star. As most of you know, I grew up on a small dairy farm. I support the quota system that is in place for two reasons: 1) To protect local dairy farmers; and 2) to avoid an influx of milk from the U.S., which has the bovine growth hormones we have banned. Contrary to popular opinion, most dairy farmers in Canada are NOT rich. The supply management system allows them to earn a fair living, but it tends to keep them from going bankrupt as opposed to sending them on lavish holidays. Of course, there are a few very large farms that do quite well, but overall, the dairy industry in Ontario & Canada tends to be smaller family farms.

I do understand, however, that for the average consumer, dairy products are quite expensive, especially compared to the U.S. I'm not sure how that could be solved while the supply management system is in effect. I think ultimately, the consumer will decide by either continuing to purchase dairy at the current prices, or buying less and stocking up cross-border where that is an option. Personally, I will continue to make sure my dairy products have the little blue cow (100% Ontario) when I am shopping.

If you have comments I'd love to hear them!

Here is the full article:
Kenyon WallaceToronto Star
Published On Sun Nov 20 2011

Philip Armstrong walks through one of the spacious barns where his new calves are fed and gestures toward heifer 3097.

Philip Armstrong walks through one of the spacious barns where his new calves are fed and gestures toward heifer 3097.

The 2-week-old black-and-white purebred Holstein stares back and inches forward, as if hoping the dairy farmer might have a bottle of milk at the ready.

Over the course of her production life, this little cow is expected to give about 36,000 litres of milk, representing $29,000 in revenue for Armstrong Manor Farm in Caledon.

And with 270 cows just like number 3097, the future of Armstrong’s dairy operation may seem secure.

But the growing perception that milk is over-priced, combined with shifting trade priorities, is putting unprecedented pressure on the Canadian dairy industry.

Armstrong says he’s worried Canada’s decades-old supply management system, which has allowed farmers like him to make a decent living, is under threat.

The Canadian Restaurant and Foodservices Association recently launched freeyourmilk.ca, urging consumers to demand lower milk prices, while Prime Minister Stephen Harper has hinted that Canada’s protected dairy and poultry farming sectors could be put up for negotiation in the country’s quest to join the Trans Pacific Partnership, a new free-trade agreement. Given the Conservatives’ recent success in killing the Canadian Wheat Board, some are worried the government is turning its sights on the dairy industry.

“If our current supply management system was dismantled, we simply couldn’t compete with the Americans,” says Armstrong, 53, who, along with his brother, Peter, and sister-in-law, Shirley, operates on the same 600-hectare plot of land farmed by his family for more than 150 years. “Some of us would keep trying to farm, but at that point you’d be just at that break-even point, just trying to stay alive.”

The way milk prices are determined in Canada is complicated. First, it’s not up to the free market. Prices are determined by the federal Canadian Dairy Commission and provincial marketing boards based on the cost of producing milk, consumers’ ability to pay and the Consumer Price Index. Farmers must have a quota — essentially a license — to produce milk. And they aren’t paid for the volume of their milk, but rather for the amount of butter fat, protein, lactose and other solids in it, and what it is used for.

On Monday, the Canadian Dairy Commission will begin its annual consultations in Ottawa with the industry as a prelude to setting next year’s target prices for dairy components used to make things like ice cream, yogurt and cheese. This year, prices aren’t expected to change, as a potential economic downturn approaches, another reason for farmers to worry.

But many say farmers’ concerns are overblown and that opening Canada’s dairy market would force producers to become more efficient and competitive, resulting in cheaper prices for consumers.

“The fact is, the price is determined by people in the industry, and as consumers we have to take that given price,” says Garth Whyte, president of the restaurant association. He argues the high tariffs imposed on imported dairy products — anywhere from 200 to 300 per cent — to prevent foreign producers from undercutting domestic prices, means Canadians are overpaying for dairy products.

“This is a 40-year-old system that was written on a typewriter. That typewriter is gone, but the system remains.”

Citing Statistics Canada numbers that show milk consumption in Canada has declined by 18 per cent over the last 20 years, Whyte argues consumers are opting for other beverages because of the price.

A 2009 Conference Board of Canada study found that Canadian farmers consistently receive double or triple the world price for their milk and butter, while consumers regularly pay more than world prices for the same products. For example, the study found that in 2009, a one-litre carton of whole milk cost Canadians 59 cents more on average than the same carton in the United States, and 64 cents more than in Australia.

At the heart of Canada’s dairy pricing structure is the industry’s 40-year-old supply management system, set up to protect farm incomes.

To produce and sell milk, farmers must have a quota, which is purchased on an exchange. A quota gives the farmer the right to produce one kilogram of butter fat every day — roughly 25 litres of milk per day per cow. The Armstrongs, for instance, have 270 cows on their farm, representing about $6,750,000 in quotas accrued over decades. The average price for a quota in Canada is about $27,000, prompting critics to complain of high barriers to entry.

Bill Mitchell, a spokesperson for the Dairy Farmers of Ontario, acknowledges that becoming a dairy farmer in Canada is costly, but he says farmers can’t be blamed for the prices that supermarkets and restaurants set. The amount farmers get for their milk is only a small part of the final price of dairy products, he says.

“We have a transparent, regulated price and that’s the part that people can see and focus on. The retailers don’t talk about what they pay versus the price at which they sell.”

For example, for a 250-mL glass of milk at a restaurant that costs $1.95, Mitchell says the dairy farmer’s share would be about 22 cents, with the remainder going to processors and retailers.

He argues that milk prices are set so that only efficient farmers will get a fair return on their investments, and that the current system allows farmers to focus on making high-quality milk rather than spending time looking every day for a buyer. Mitchell says the supply management system also prevents farmers from overproducing and destabilizing milk prices.

Others fear that if the dairy industry is opened up, the collective value of quotas in the country — close to $30 billion — would plummet, leaving farmers with assets worth less than what they paid for them.

Bruce Cran, president of the Consumers’ Association of Canada, says those arguments don’t stand up when one looks at the successes of New Zealand and Australia, both of which operate unregulated dairy industries. He argues that Canada will miss out on a growing world export market, especially in Asia, under the new Trans Pacific Partnership if farmers continue to insist on protection.

New Zealand now exports more than 90 per cent of its dairy products, while Australia exports nearly half of its dairy production. By contrast, Canada’s dairy exports are limited by the World Trade Organization because it views our domestic farm prices as subsidizing our exports.

“The processing industry is becoming increasingly aware that it’s being made uncompetitive in export markets,” Cran says. “Similarly, we should have the choice as consumers whether we want to buy American milk at their price, or our milk. What’s happening here is that 20,000 dairy farmers have a bigger voice than 30 million consumers. We’re too nice in Canada.”

While it’s easy to criticize Canada’s dairy supply management system, fairness is a relative term, says Rakhal Sarker, a professor of food agriculture and resource economics at the University of Guelph.

“If you consider the system from the farmer’s point of view, they tend to think of it as fair — they’re producing only the amount of milk that is needed,” he says. “Dairy products may look cheaper south of the border, but that was not the case when our dollar was worth 80 cents U.S. We are imposing a cost on consumers, but it’s important to remember the benefits in terms of the stability of income of flow of goods, as well as the high quality of Canadian milk.

“As far as gains and losses are concerned, the jury is still out.”

Determining the price of milk

Canada’s dairy supply management system has two classifications for milk: fluid milk (drinking milk and cream) and industrial milk (used to make other dairy products, such as ice cream, cheese and yogurt).

Fluid Milk

Currently, the price of fluid milk is determined by a mathematical formula developed by the National Fluid Milk Price Committee, in consultation with provincial governments and provincial marketing boards. The formula takes into account the cost of producing milk as well as the Consumer Price Index, and the price is set once a year based on these factors. The current price for fluid milk is about 90 cents per litre.

Industrial Milk

This price is set by the provincial marketing boards based on target prices from the Canadian Dairy Commission. The commission determines these target prices on an annual basis, following consultations with farmers, processors, consumers, retailers and restaurant operators. The Consumer Price Index, elasticity of demand for various dairy products and the cost of production at the farm level are also taken into account. Three senior commission executives take this information and decide the target prices for butter and skim milk powder, which are then used to calculate the prices of other dairy components.

How the farmer gets paid

Farmers are paid for the composition of their milk and how it is to be used, rather than its volume. A sample is analyzed for butter fat content, protein and other solids. Based on the results, and whether the milk was used for fluid milk or industrial milk, the farmer is paid a weighted average from a pool of revenue collected on behalf of all farmers by provincial marketing boards.

How milk prices are set in the U.S.

Farm prices for milk in the United States are determined by free-market wholesale prices for cheddar cheese, butter and non-fat dried milk.

These prices are plugged into mathematical formulae, set by federal milk marketing regulations, that calculate the amount dairy farmers are paid for the various components in their milk (butter fat, protein and other solids). There are no quotas for milk production in the United States.

U.S. farmers are also guaranteed a safety net in the form of the Commodity Credit Corporation (CCC) if wholesale prices fall to certain levels. The CCC, a federal agency funded by taxpayers, will offer to buy these products from farmers, essentially becoming the “demander of last resort.”

Such a system means the U.S. dairy market is not entirely free, contrary to what many opposed to Canada’s supply management system say, argues University of Guelph food agriculture professor Rakhal Sarker.

“Most of the time, farmers in the U.S. produce more than the market can absorb, yet they are guaranteed these support prices no matter how much they produce,” Sarker said. “Consumers get to buy at lower prices, but producers get a cheque directly from the government that gives them the difference between the guaranteed price and the sale price. Who pays for this system? The taxpayers.”

Chewy Oatmeal Cookies

2011-10-23T12:02:00.000-04:00

Everyone has an opinion on the 'best' type of cookie - crunchy vs. chewy, undercooked or overdone, etc. I like ALL cookies - I don't discriminate! However, I had a friend who specifically requested 'chewy' oatmeal cookies, so here they are! THere are two tricks: 1) slightly undercook (they will look not done when you take out of oven, thats ok!) and 2) don't completely 'flatten' the cookies on the baking pan - leave them a bit 'higher'.

If you need a CHEWY oatmeal cookie recipe, this is it! I've already been asked to make them again for an upcoming potluck. I added some chocolate chips to half the batter for some variety and it was excellent too! I'm not sure I would add raisins, or else you'd also have to add more cinnamon & some nutmeg (and you can already find an oatmeal-raisin cookie on this blog). Enjoy!

Please excuse the horrendous photo, I took it with my blackberry - the cookies were getting eaten too fast for a good photo!!!

Ingredients:
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs, beaten
1 teaspoon pure vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
3 cups quick cooking oats
Directions

In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into balls about the size of a small lime, and place 2 inches apart on cookie sheets. Lightly flatten each cookie with a fork.
Bake for 7 to 9 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Note: For half the batter, I added 3/4 cup chocolate chips and they were also delicious! I also substituted 1 cup of rice flour for 1 cup of the white flour and it also worked out well - I have a friend who has an intolerance to gluten (she can have small amounts) so I wanted to make these as gluten-friendly as possible. However, if I had taken out ALL the white flour I would have had to make several additional modifications and I didn't want to do that!

Source: Adapted from "Soft Oatmeal Cookies" from AllRecipes.

Lunchtime Lentil Salad

2011-10-02T18:52:00.000-04:00

I few months ago, I hired a personal trainer to help me get back on track with eating right and working out. You have probably noticed a decline in blog posts as a result - I tend to be eating pretty simple - a lot of fruits, vegetables, beans, lentils, and leaner meats. Most of what I have been eating doesn't really need a blog post (unless of course, you'd like to know that I eat boiled eggs & sliced tomato for breakfast.....)
One of my new lunchtime staples actually does need a recipe, although its quite simple. This lentil & rice salad is gluten-free and dairy-free for those with meal restrictions or allergies. It is refreshing, delicious, and most importantly, nutritious.

Ingredients:
2/3 C brown rice
2/3 C dried green lentils
2 tbsp olive oil
1/2 C diced red or white onion
1 C diced celery
1 C diced carrots
1/2 C diced sweet red pepper
1/4 C fresh lemon juice
2 tsp dried basil
1/2 tsp sea salt
1/2 C chopped fresh parsley
pepper to taste

Directions:
1. Cook rice and lentils until tender, but not mushy; drain and rinse under cold water (I cook them separately - the rice takes about 30 mins, the lentils 20 mins)
2. In skillet, heat 1 tsbp of oil then add onions and saute 3 minutes. Add celery and carrots and saute 2-3 minutes, then add red pepper and saute everything another 2-3 minutes (10 minutes total)
3. Combine veggies/rice/lentils in a large bowl.
4. Add seasonings, lemon juice and 1 tbsp of olive oil, toss and enjoy!

Keeps up to 5 days in fridge.

Source: Adapted from Anne Lindsay's "Lighthearted Everyday Cookbook"

Spicy Basil Cashew Chicken

2011-08-15T16:32:00.000-04:00

   A few months ago, the husband and I celebrated our 2nd anniversary. He told me to keep the night clear, but said that I didn't have to dress up. I was both confused AND worried, thinking that a trip to McDonalds and the bowling alley was NOT how I wanted to spend our second anniversary together.
   However, to my delight, he had arranged for a local chef to come to our house for Thai Cooking Classes! Jed came to our house and taught us to cook a 5-course meal, which we got to eat along the way. It was amazing! The best part was that he left us with the recipes to make on our own.
   This spicy basil cashew chicken is absolutely phenomenal - and from my understanding, quite authentic. It was very easy to make when I tried on my own and tasted almost as good as Jed's. I served it with basmati rice.

Don't be afraid to play around a bit with the ingredients - as Jed says, that is half the fun!

Ingredients:

3 tbsp oil

1 tbsp minced ginger

1 tbsp minced garlic

1 pound chicken breast or thighs ,cut into cubes
1 sprig fresh basil
3 thai chilies, seeded & finely chopped
1 inch fresh ginger, thinly sliced and julienned
1 each red and green pepper, cubed
1 medium onion, cubed
1 medium carrot, cubed
1 cup fresh mushrooms, washed & siced
2 tbsp fish sauce
2 tbsp chili garlic sauce
1 tbsp corn starch in 1/3 cup cold water

Directions:
1. Heat oil over medium--high heat. Saute ginger and garlic. Add in basic leaves, nuts and chicken. Stir in chicken and stir-fry for 5 minutes.
2. Add all vegetable and stir well.
3. Add fish sauce and chili garlic sauce, stir well and cover for 3 minutes.
4. Add corn starch water mix to glaze, cook 1 minute and serve.

Can I substitute?

2011-05-29T14:49:00.000-04:00

I get a lot of questions about substitutions. "Can I do this? Or that?"is something that I hear a lot. Often times, the answer is "well, you can certainly try and see what happens!" but I realize that for those who don't venture into the wonderful world of food as often as I do, its not that easy. Here is a list of some common substitutions, and also things that should never be replaced. For the most part, this sub list is to make something healthier, but not always.

If the recipe calls for......

Almonds - pecans or walnuts (peanuts don't sub as well)
Apple - Pear is an excellent sub
Butter - margarine or shortening (unless I say NO!)
Buttermilk - 1 tbsp lemon juice + liquid to equal original amount
Bread Crumbs - use plain soda crackers & crush. Sub same amount.
Brown Sugar - use golden or white sugar instead
Canola oil - Can replace with vegetable oil
Cayenne Pepper - use red pepper flakes
Corn Starch - replace with flour - note that it isn't a perfect substitution
Eggs - no substitutions except for egg whites - very important "binder"
Ground Beef - ground chicken or turkey will also work. Increase seasonings slightly.
Honey - molasses, agave nectar, corn syrup
Oil - equal parts applesauce (muffins) or plain yoghurt (muffins, cakes)
Onion - no good sub, but you can use different types of onion
Mayonaise - if replacing to make healthier, try half mayo, half plain yoghurt OR low-fat sour cream
Milk - milk powder + water to equal original amount
Mustard - no good sub. Try another type of mustard (dijon vs. honey)
Parmesan Cheese - use romano instead
Quinoa - Try Couscous or Brown Rice (for a salad)
Red Wine Vinegar - cider vinegar will work
Salt - no replacements - is very important for flavour, especially in baking
Sour Cream - Plain Yoghurt (and vice versa)
Sugar - reduce the amount as desired and replace with another dry ingredient (eg. flour)
Vanilla Extract - no good substitution
White Flour - 1/2 white flour + 1/2 bran, + 1tbsp extra liquid (ie milk) (to make healthier)
White Sugar - use Golden or Brown Sugar instead
Yeast - no replacements

The biggest thing to remember when replacing is that you need to keep the wet-dry ratio the same; otherwise your recipe may not turn out.
Any other substitutions that you have tried? Send me a comment and let me know!!

Mediterranean Orzo Salad

2011-05-29T14:16:00.000-04:00

Its almost nice enough to have barbeques in my neck of the woods, although day after day of rain is certainly not allowing us to jump-start summer. Nevertheless, I have a whole pile of 'summer' recipes I'd like to make this year, so even if the weather won't cooperate, I'm going ahead.
This recipe is perfect for potlucks or barbeques, as it can easily stay outside without being refrigerated for a few hours without spoiling. You can certainly modify the ingredients a bit to use up what you have, keeping the oil/vinegar base the same. The amount here would easily serve 15+ people and is great for large gatherings.

Ingredients:

1 (16 ounce) package uncooked orzo pasta
1 (5 ounce) package baby spinach leaves, finely chopped (about 3 cups)
3/4 cup crumbled feta cheese
1/2 red onion, finely chopped
3/4 cup pine nuts (these are VERY expensive to buy, omit if on a budget)
1/2 teaspoon dried basil
1/2 cup chopped sundried tomatoes
1/4 teaspoon ground white pepper (I used black)
1/2 cup high-quality olive oil
1/3 cup balsamic vinegar
Directions:

Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.
Transfer to a large bowl and stir in spinach, feta, onion, pine nuts, sun-dried tomato, basil and pepper. Toss with olive oil and balsamic vinegar. Refrigerate and serve cold. Keeps 3-4 days.

Tip: Make sure you have a fine strainer for orzo as it is quite small, even after cooked. If you don't rinse with cold water, it will clump together so this step is quite important.

Apple-Butterscotch Muffins

2011-05-29T14:10:00.000-04:00

Holy crap. I'm going to go out on a limb and suggest that these are my new favourite muffins. They are just about perfect. Not to sweet, not too fruity - In fact, these may become the all-coveted company muffins, the go-to treat when I am hosting friends and family. They come to me from another Food Blogger, Annie, at Annie's Eats. I highly recommend perusing her website for some great meals.

In this recipe, I would avoid substitutions - sure, you could make them healthier, but just make a different muffin instead if that is your goal. I have several healthy muffin recipes on this site you can use instead.

Bon Appetit!
Muffin Ingredients:
2½ cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
1¼ tsp. ground cinnamon
¾ cup old-fashioned oats
1/2 cup unsalted butter, at room temperature
½ cup packed brown sugar
2/3 cup applesauce
2 large eggs
1½ tsp. vanilla extract
1 cup milk
¾ cup butterscotch chips
1 cup chopped apples

Crump Topping:

1/3 cup flour

1/3 cup oats

1/3 cup brown sugar

1/2 tsp cinnamon

3 tbsp butter, melted.

Directions:

1. Preheat the oven to 350˚ F. Line the wells of two muffin pans with paper liners (about 18 liners total).

2. Make the Crumb topping first: combine All flour, oats, sugar and cinnamon and then mix with melted butter. Set aside.
3. In a medium mixing bowl, combine the flour, baking powder, baking soda, salt, and cinnamon. Mix lightly with a fork to blend. Stir in the oats.

4. With a hand mixer, cream together the butter and sugar until light and smooth, 1-2 minutes. Beat in the applesauce, eggs and vanilla extract until incorporated. With the mixer on low speed, mix in the dry ingredients in three additions alternately with the milk, beginning and ending with the dry ingredients and beating just until incorporated.

5. Fold in the butterscotch chips and apples with a spatula.

6. Divide the batter evenly between the prepared muffin cups. Top with crumb topping.

7. Bake about 18-20 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
Yield: about 18 muffins

Source: Adapted from Annie Eats

Cranberry-Orange Scones

2011-05-20T15:55:00.001-04:00

I tend to need an excuse to make something really good for breakfast, as opposed to just the usual cereal or fruit with milk. I can't justify the calories of pancakes, waffles, or my personal favourite, scones. So I was over the moon to be able to make these cranberry-orange scones for my mothers day brunch. They turned out perfectly - might I suggest absolutely NO substitutes for the ingredients - not even whole wheat flour, as it will make the scones too dense. Save this recipe for a special occasion and go nuts!

Scones:
2 1/2 cups all-purpose flour
2/3 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup butter
1 cup chopped fresh or frozen cranberries
3/4 cup buttermilk
1 tbsp grated orange zest (fresh, preferably)

Directions:

1. Combine the dry ingredients in a bowl (including orange zest). Cut in butter until mixture resembles coarse crumbs. Add cranberries. Stir in buttermilk just until moistened.

2. Turn onto a lightly floured surface; gently knead 6-8 times. Divide in half. Pat each into an 8-in. circle. Cut into eight wedges. Place 1 in. apart on ungreased baking sheets.

3. Bake at 400 degrees F for 15-18 minutes or until lightly browned. Remove from pans to wire racks. Serve warm.

Tip - you could also use a food processor for the dry/butter mixture, just make sure to add the cranberries & milk by hand with a spatula.

Source: Adapted from "Cranberry Scones" recipe from www.allrecipes.com

Spinach & Artichoke Lasagna

2011-05-10T10:46:00.000-04:00

I often play the game "If you were stranded on a desert island and all you could eat was _____" What would it be with?" I always said lasagna. And donuts. But mostly, lasagna. I could eat it almost every day. But unfortunately, my waistline cannot eat traditional lasagna every day. The combination of ground beef and three cheeses is great for a special occasion, but is hard to justify when you are doing Weight Watchers. So this recipe for Spinach & Artichoke lasagna is both healthy and satisfying. The husband didn't even notice it was vegetarian - it was that good!

Ingredients:
1 onion, diced
3-4 cloves garlic, minced
1 (10 oz) package frozen spinach, thawed, drained & chopped
1(10-14 oz) jar of artichoke, drained & chopped
2 medium zucchini, sliced
1 (28 oz) jar tomato sauce
1/2 cup water or vegetable broth (I just rinse the water into the pasta sauce and use that)
1 tsp EACH basil, rosemary, oregano
2 cups shredded light mozzarella cheese
1 cup low-fat ricotta
1/2 cup parmesan
1 egg
Lasagna noodles (uncooked)

Directions:

Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray

Spray a large skillet with cooking spray and heat on medium-high. Saute onion and garlic for 3 minutes. Add zucchini (and any other vegetables you desire) and cook another 2 minutes. Stir in artichoke hearts, spinach, pasta sauce, water and spices. Let simmer for 10 minutes.

Mix together 1 cup mozzarella, parmesan, ricotta and egg.

Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles. Sprinkle 1/2 cheese mixture over noodles. Repeat layers 2 more times as desired. Sprinkle remaining mozzarella cheese on top.

Bake, covered with foil for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.

Nutritional Information: About 350 calories per serving. Makes 6-8 servings.
Weight Watchers: 7 points for a 1 1/2 cup serving.

Broccoli & Cheese Soup

2011-05-07T10:01:00.000-04:00

Normally at this time of the year I'm looking for salads and barbeque dishes to post. But with a high of 10 degrees and rain all day, I decided to make soup for dinner. This broccoli & cheese soup recipe is creamy and rich but doesn't have any of the normal high fat & calorie ingredients. I adapted it from Weight Watchers, which is quickly becoming my go-to for a dependable healthy recipe source. Serve with fresh bread or salad to make a complete meal.

Ingredients:
1 tsp oil
1/2 cup onions, diced fine
2 cloves garlic, minced
1 large head fresh broccoli, chopped
32 oz (4 cups) chicken broth - I used Epicure's chicken base which is salt-free
1/2 tsp salt
1/2 tsp fresh ground pepper
5 oz (about 1/3 cup) MacLaren's Imperial Carefully Aged cold pack cheddar
1/2 cup fat-free milk
1/2 cup cold water
1/2 cup cornstarch
medium cheddar cheese, light, shredded

Directions:
1. Heat oil in a large saucepan over medium-high heat. Add onion and garlic and cook 3 minutes, until soft. Add broccoli and chicken broth and bring to a boil; reduce heat to medium and simmer 3 minutes, until broccoli is tender.
2. Reduce heat to low, add cheese, salt and pepper and stir until cheese melts.
3. Stir in milk and cook about two minutes until well-blended.
4. Whisk together water and cornstarch, add mixture and simmer 2-4 minutes, until thick.
5. Ladle into bowls and sprinkle 2 tbsp shredded cheddar cheese on top. Serve immediately.

Yield: 1 1/2 cups per serving, 4 servings.

Nutritional information: 5 weight watchers points, about 250 calories per 1 1/2 cup serving.

Broccoli Salad

2011-03-29T08:53:00.002-04:00

As many of you know, about a year ago I started a new career as a real estate agent for Sutton Group Right Way in Woodstock. From day one, I absolutely loved my new career; but it wasn't until almost 8 months after I started that I knew I had definitely made the right choice. Why, you ask? The Christmas potluck at our office. It had every type of food imaginable, and everything was top notch. But the one dish that stood out for me was the broccoli salad. It was perfect. Except for the fact that the maker of said broccoli salad couldn't remember where she got the recipe.
For the past few months, I have been trying to find the perfect broccoli salad recipe. Well friends, I have found it - I have combined two recipes to make the BEST salad. And it has been worth waiting for! Bring this dish to a potluck, get-together or whatever your heart fancies and wait for the praise to begin. Enjoy!

Ingredients:
2 heads broccoli, chopped/torn into small pieces (about 1/2" pieces)
3/4 cup mayo
1/4 cup low-fat plain yogurt (or extra mayo)
2 tbsp white vinegar
1/8 cup + 1 tbsp white sugar
1/2 cup sunflower seeds
1/2 cup raisins (or dried cranberries)
8 slices bacon, cooked & crumbled
1/2 cup red onion, diced
grated sharp cheddar cheese

Directions:
1. In a small bowl, combine mayo, yogurt, vinegar and sugar.
2. In a large bowl, mix broccoli with mayo blend. Add remaining ingredients. Chill in fridge for 1 hour or overnight before serving.

Source: Adapted from two recipes on www.allrecipes.com

Oatmeal Raisin Cookies

2011-03-28T15:43:00.001-04:00

I realized the other day that I have never baked oatmeal-raisin cookies, despite the fact that they are one of my favourite snacks. I wanted to bake them for clients so I knew that I had to use an excellent recipe. I did a quick google search and found that a lot of people liked the recipe from Robin Hood oats. My only modification was to slightly reduce the brown sugar and add some extra cinnamon and nutmeg - perfect!

Ingredients:
3/4 cup butter, softened
3/4 cup brown sugar
1/2 cup white sugar
1 egg
2 tbsp water
2 tsp vanilla
3/4 cup flour
1 tsp baking soda
1 1/2 tsp cinnamon
dash of nutmeg
3 cups quick oats
1 1/2 cups raisins

Directions:
1. Beat butter, sugars, egg, water and vanilla in heavy bowl with hand mixer over medium speed until light and fluffy.
2. In small bowl, mix flour, soda and cinnamon. Add to wet mixture and blend on low speed till blended, about 30 seconds.
3. Stir in oats and raisins by hand.
4. Chill in fridge for 1 hour or freezer for 30 minutes.
5. Preheat oven to 350F.
6. Drop dough by tablespoons onto greased cookie sheets. Bake for 12-14 minutes, until lightly golden. If you want crispier cookies, press flat before baking.
Makes 30-36 cookies

Source:
Adapted from Robin Hood Quick Oats recipe.

Blackforest Cupcakes

2011-03-17T11:10:00.001-04:00

I love, love, love blackforest cake. To me it combines the best of everything into one food - chocolate, whip cream, and cherries. Since I'm doing weight watchers, I need a VERY special occasion to make these. What better event than a coworkers birthday? I made 24 and brought every single one of them to the office to share. They were a huge hit, and they looked gorgeous - I highly recommend making them for a special occasion like a shower or a birthday. Here are photos of the process, since some of you amateur bakers might not know where to start. I promise that they are actually quite easy.

The final product!

Using a paring knife, cut the centre out of the cupcake

Put the cherry pie filling in

Add the top back on

Delicious.

Ingredients:

For the cake:

 1 2/3 cups all-purpose flour 

2/3 cup unsweetened cocoa powder, sifted 

1½ tsp. baking soda

 1 tsp. salt 

1 tsp. espresso powder 

8 tbsp. unsalted butter, at room temperature 

1½ cups sugar 

2 large eggs 

1 tsp. vanilla extract (pure, not artificial if possible)

 1½ cups buttermilk (whole milk + 1tbsp lemon juice will work)

Filling: I used store-bought cherry pie filling

Frosting: 

1 cup heavy cream 

6 tbsp. sifted confectioners’ sugar 

1 tsp. clear vanilla extract

Garnish:

 Fresh (or maraschino) cherries

 Chocolate shavings

 Directions
1.    Preheat oven to 350° F. Place a large, heavy bowl in fridge or freezer to chill with beaters for hand mixer (this is for the whipped cream)
2.    Line 24 cupcake wells with paper liners & spray with Pam.
3.    In a medium bowl (NOT the one that is chilling), combine the flour, cocoa powder, baking soda, salt and espresso powder together; whisk to blend, and set aside.
4.    Cream together the butter and sugar with wooden spoon until light and fluffy, about 5 minutes. Beat in the eggs one at a time until incorporated, scraping down the sides of the bowl as needed. Mix in the vanilla extract.
5.    Mix in the dry ingredients with the buttermilk and wet ingredients, about 1/2 of each at a time. Mix each addition just until blended, do NOT overmix.
6.    Divide the batter evenly between the prepared cupcake liners, filling each about ¾ of the way full. Bake 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
7.    To fill the cupcakes, use a paring knife to remove a portion from the center of each cupcake. Spoon in about 1 ½ tbsp of cherry filling. Slice bottom of cupcake top and then put top back on. *see photo*
To make the whipped cream frosting, use a large chilled bowl with a beater. Start beating whipping cream on medium-low speed, slowly increasing as the cream begins to thicken up to medium-high speed. While the cream is being whipped, gradually add in the confectioners’ sugar a spoonful at a time. Whip the cream until stiff peaks form. Fold in the vanilla extract. This process takes about 10 minutes. Put the whip cream in the fridge for about ½ hour to chill.

Frost the filled cupcakes with the whipped cream just before serving if possible. Garnish as desired with a cherry and chocolate shavings. Refrigerate until ready to serve (it is preferable to frost just before serving, if not, no more than 24 hours - cupcakes will keep but I find that the frosting keeps its form and texture best within the first 24 hours).

Source: Adapted from Annies Eats

Chicken Cordon Bleu

2011-03-13T15:24:00.000-04:00

   One of my favourite foods growing up was Chicken Cordon Bleu. We had it every Christmas in lieu of the time-consuming turkey and I enjoyed it just as much, if not more. I loved the combination of chicken, ham & cheese - what more could you ask in a meal?!
   I noticed a recipe from Weight Watchers for a ligher version of Chicken Cordon Bleu and decided to give it a go. Once again, it turned out fabulously - you couldn't even tell that it was healthier than most of the recipes out there. It also has 80% less salt than a popular store-bought version for those looking to reduce sodium intake.
   This recipe took about 20 minutes to prep; not unreasonable for the quality of a dish. Make sure the chicken breasts are either fresh or thawed completely for ease of preparation, and soak the toothpicks for a few minutes in water to avoid them drying or burning in the oven. The picture does not do this dish justice, like most of my mediocre photos!

Ingredients:
6 chicken breasts, fresh
2/3 cup Italian bread crumbs
1/3 cup flour
1 egg, beaten
1/3 cup dijon mustard
12 slices cooked ham
12 slices part-skim mozzarella or provolone
toothpicks

Directions:
1. Preheat oven to 375F.
2. Take chicken breasts, one at a time, and place between two pieces of wax paper. Pound each to about 1/2" thickness.
3. Place 2 slices of ham and 2 slices of cheese onto breast. Roll chicken, starting with smallest end, so that ham and cheese are in centre (like a pinwheel) and secure with toothpicks.
4. Put egg, flour, mustard and bread crumbs into four shallow bowls. Dip each chicken in egg, then flour, then mustard, then bread crumbs to coat well.
5. Bake in oven for 30-40 minutes, until chicken is cooked and juices run clear.

Nutritional Information:
Weight Watchers: 8 points
About 400 calories per serving using 6-oz chicken and light cheese. Serve with steamed vegetables to add no further calories or points to the meal!

Source: Adapted from Weight Watchers

Tuna Noodle Casserole

2011-03-13T15:00:00.001-04:00

I am clearly on a tuna kick, given that I just posted tuna cakes and this one is for tuna noodle casserole. But I keep seeing good recipes that I need to make!! And they involve tuna! Plus, tuna is so versatile and nutritious, I really can't apologize for using it so frequently.
This recipe is the perfect winter comfort food without compromising nutrition or calories. It comes from Weight Watchers, something which I have been dutifully following for the last month or so. At first glance I thought the ingredients sounded a bit weird, but I WW has yet to let me down so I made it anyway. Good idea, since it was FABULOUS! I couldn't even tell it was weight watchers - I certainly didn't miss the fat or calories it might otherwise have had. It was very rich & creamy and full of flavour.....I'm ready for seconds already!!

Ingredients:
3 cups fat-free milk
3 tbsp flour
1/2 tsp fresh ground pepper
1 tsp dill
2 tbsp Dijon mustard
2 tbsp Worcestershire sauce
2 cups cooked whole-wheat rotini pasta, al dente
2 cans light tuna, drained
2-3 cups (defrosted frozen) mixed veggies (peas, carrots, beans, etc)
1/4 cup freshly shredded parmesan
2 tbsp McLaren's Imperial Cheese (extra sharp cheese)

Directions:
1. Preheat oven to 350F
2. In large saucepan, heat milk & flour, whisking together over medium heat until it starts to thicken. Add pepper, dill, mustard and Worcestershire sauce and blend well.
3. Add tuna, pasta, veggies, cheese and mix well.
4. Lightly grease casserole dish and pour mixture in well. Bake in oven for 35-40 minutes until heated through. Sprinkle a little extra pepper and parmesan cheese on top and serve. Makes 4-5 servings.

Weight Watchers: 7 points per 1.5 cup serving
Nutritional Information: About 350 calories per serving.

Oatmeal Chocolate-Chip Cookies

2011-03-11T16:27:00.000-05:00

I am one of those people who bakes what is humorously referred to as "funeral food" - you know - food you send to someone when they have suffered the loss of a loved one. So the recipe must be good and something that just about everyone would enjoy. Cue the oatmeal chocolate chip cookies!
I have a few recipes for cookies on this site, but this one is very easy & just about fail proof, so I highly recommend it for situations like funerals. And to my friend "S"; I do hope you enjoyed your cookies even though you received them under terrible circumstances. XOXO.

Ingredients

1 cup unsalted butter, softened

1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 1/3 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
3 cups quick-cooking oats
1 cup chopped walnuts (optional)
1 cup semisweet chocolate chips

Directions

Preheat the oven to 350 degrees F
In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips.
Place dough in fridge for 1 hour to chill (overnight is also fine)
Drop by heaping spoonfuls onto ungreased baking sheets.
Bake for 12 minutes in the preheated oven. Do not overbake! Cookies may not look completely done, but please remove them from the oven at 12 minutes!

* Makes 3 dozen cookies*

Source: Adapted from "Chewy Chocolate Chip Oatmeal Cookie" from Allrecipes

Nutritional Information: 145 calories per medium cookie, or 3 Weight Watchers points

Tuna Cakes with Spinach Salad

2011-02-22T12:03:00.000-05:00

I'm a huge fan of tuna, but the husband despises it. He once ordered a tuna pizza in Portugal by mistake, and has since been turned off the fish forever. So if I'm feeling like making something with tuna, its usually for lunch.

These tuna cakes are a perfect light lunch when served with a nice salad and are a refreshing change from a plain sandwich. I adapted the recipe from Kraft after making them once previously and having a few logistical issues (such as the cakes falling apart in the pan).

I highly recommend chilling them in the fridge overnight, or at least for 1 hour after forming them into balls or cakes to make sure they don't fall apart. Also make sure that you spray the pan with non-stick spray well, or consider adding some butter or olive oil to ensure they don't stick.

Enjoy!!

Ingredients:

2 cans (170 g each) tuna, drained, flaked

1 pkg. (120 g) Stove Top Stuffing Mix for Chicken

3/4 cup Cheddar Cheese, Shredded

1/2 cup carrot, shredded

3/4 cup water

4 green onions or 1 small white onion, chopped

1/3 cup Miracle Whip light Dressing

2 Tbsp. lemon juice

1/2 tsp dill weed or 1 tsp sweet relish

fresh ground pepper

Directions:

1. Combine all ingredients well.

2. Form into balls/patties (this recipe makes 8-10 cakes) and place in fridge for at least one hour, preferably overnight.

3. Spray non-stick skillet with Pam and heat to medium.

4. Cook patties for 3-4 minutes per side, until browned and warmed throughout. If you have trouble flipping them without breaking, add some oil or butter to skillet.

5. Serve with salad & enjoy.

Nutritional Information:

Per Serving: (2 cakes) About 280 calories or 6 weight watchers points when made with light mayo and cheese.

Source: Adapted from Kraft Canada

Pork Carnitas with Mexican Rice & Pico de Gallo

2011-02-17T17:41:00.001-05:00

Ever since the husband and I returned from a trip to Mexico he has been begging for Mexican food. I have abstained from making it for fear of producing something completely inedible. And then I met someone in town whose husband is Mexican. She assured me that I could most definitely make an authentic Mexican meal. Rejoice!! I choice Valentines Day to make the sought-after meal.

I decided to make pork carnitas, which is a fancy way of saying Mexican pork, black bean & corn salad, rice and fresh pico de gallo. I served the pork with tortillas and all the toppings. Fabulous, fabulous, fabulous meal.

Did I mention it was fabulous? Next time I'm going to make homemade tortillas!!

Pork Carnitas:

Ingredients:

2-3lbs pork shoulder or butt chop, cut into chunks, trimmed of fat

2 tbsp chipotle seasoning

1 tsp cinnamon

1 clove garlic, minced

1 small onion, diced

1/3 cup pineapple juice or beef broth

Directions:

1. Rub pork well with chipotle & cinnamon.

2. Place in slow cooker with garlic, broth, and onion.

3. Cook over low heat for 8 hours.

4. Preheat oven to 400F

5. Pull apart pork (should be very tender).

6. Transfer pork into roasting pan and cook for 15 minutes to crisp (optional).

7. Serve with warm tortillas, fresh pico de gallo, cheese, lime & avocado.

Pico de Gallo:

Ingredients:

2 large roma (plum) tomatos, seeded & diced

1 small onion, diced

1 jalapeno pepper, seeded & finely diced

2 tbsp fresh cilantro, chopped

2 sprigs green onion, chopped

2 cloves minced garlic

juice of 2 limes, plus 1/2 tsp zest

1/4 tsp salt

Directions:

1. Combine well in a medium bowl. Let sit for at least 30 minutes before serving. Keeps 4-5 days in refrigerator.

Note: cilantro and lime are a MUST - no substitutions!

For a spicier jalapeno, roll the pepper before dicing. Remember not to touch your eye!!!

Mexican Rice: (adapted from What's Cooking, Chicago?)

Ingredients:

1 (15-oz.) can diced or whole tomatoes (preferably with no salt) OR 3 fresh tomatoes, diced

1 small onion, roughly chopped

2 garlic cloves, minced + 2 garlic cloves, minced

1 cup chicken broth

1 cup water

2 tablespoons olive oil

2 cups brown rice

1 green pepper, diced

2 jalapenos, diced

1 tbsp fresh cilantro

Directions:

1. Preheat oven to 350F.

2. In food processor, combine tomatoes with onion and first 2 cloves of garlic. It will be closer to a liquid consistency. Set aside.

3. In a large saucepan, heat olive oil over medium heat. Add raw rice to hot oil and stir regularly for 4-5 minutes. Add green pepper, remaining garlic, jalapeno and cook for another few minutes. Add a little bit of extra oil if rice starts to burn (its ok to brown)

4. Add in tomato mixture, chicken broth and water and bring to a boil. Transfer to a casserole dish and bake in oven for approx 45 minutes, checking 1-2x to make sure there is enough liquid.

5. Gently fluff the rice with a fork when done. Add fresh cilantro.

Note: this would also taste fabulous with black beans.

Source: What's Cooking, Chicago?

Black Bean & Corn Salad:

Ingredients:

1/3 cup fresh lime juice
1/8 cup olive oil
1 clove garlic, minced
1 teaspoon salt
1/8 teaspoon ground cayenne pepper
1 (15 oz) can black beans, rinsed and drained
1 cup canned corn (no salt) drained
1 avocado - peeled, pitted and diced
1 red bell pepper, chopped
2 tomatoes, chopped
6 green onions, thinly sliced
1/2 cup chopped fresh cilantro
Directions:

Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed.
In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve. Keeps up to 48 hours in refrigerator.

Source: Adapted from www.allrecipes.com ""Black Bean and Corn Salad II"