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Posts Tagged ‘Avocado’

On May 5, we hosted a Cinco de Mayo dinner party with a few friends. I’m not sure what I was thinking because I had already a very busy week planned, then my dear Mom’s widow became ill and had to be hospitalized so we were running up to the hospital he was in (about 45 minutes away) every few days (he is doing better but still in the hospital). I only had 3 days to prepare!!! I chose the menu based on foods that I can make ahead of time, knowing that they would only get better! In case you wondered, I made a variation of this dip as hors d’œuvres, this salad and for the main, this pulled chicken molé AND a Dolce de Leche tiramisu (recipe to come) for dessert. It was a bit decadent, but sometimes I really need to play in the kitchen!

This lasagna is a delicious combination of flavours and it’s worth making each layer yourself, if you must, choose canned beans to save a little time.

It’s a flavour sensation! I put a poached egg on top the next day for a very tasty brunch!

Mexican Lasagna

A KitchenInspirations Original Recipe

Serves 4 as a meal or 6-8 as an appetizer

Ingredients for the Pulled Pork:

  • 250 g pork tenderloin
  • 125 mL (1/2 cup) stock (I used beef)
  • 250 mL (1 cup) passata (tomato sauce)
  • 125 g (1/2 cup) sweet onions, thinly sliced
  • 5 mL (1 tsp) cumin
  • 5 mL (1 tsp) coriander
  • 5 mL (1 tsp) Hungarian paprika
  • 1.25 mL (1/4 tsp) smoked paprika
  • 2.5 mL (1/2 tsp) salt
  • 1.25 mL (1/4 tsp) pepper

Directions for the Pulled Pork:

  1. Combine all of the ingredients in the bowl of a slow cooker or crock pot and mix well.
  2. Cook on high for 4 hours or until pork is easily pulled using two forks.

Ingredients for the Lasagna:

  • 6 corn tortillas, cut in half
  • 250 mL (about 1 cup) shredded pork (recipe above)
  • 85 g (1/2 cup) dried black beans, cooked and either puréed or mashed with a fork
  • 80 g (1/2 cup) sweet onions
  • 125 mL (1/2 cup) grilled corn
  • a handful (~1/4 cup) of cilantro
  • 125 mL (1/2 cup) Salsa
  • 150 g (about 1 cup) Mexican cheese or mozzarella
  • cilantro, for garnish
  • loosened yogurt (in a squeeze bottle)
  • sriracha sauce mixed with loosened yogurt (in a squeeze bottle)

Directions for the Lasagna:

  1. Preheat the oven to 220° C (425° F).
  2. In a non-stick skillet, caramelize the onions, add the beans, mushing some of the beans (add some stock if necessary). Set aside.
  3. Spray a pate terrine with non-stick spray.
  4. Layer 2 half corn tortillas on the bottom of the pan, cover with 1/3 of the shredded pork, 1/3 of the mashed beans, 1/3 of the corn, 1/3 of the cilantro, 1/2 of the salsa and 1/3 of the cheese. Repeat for two more layers, leaving out the salsa on the last layer. Cover with a non-stick sprayed piece of foil or the top of the pan, if you have one.
  5. Bake for 15-20 minutes covered, then uncover and bake for 10-15 minutes or until cheese is bubbling and lightly golden. Allow to sit for 10 minutes before serving.
  6. Serve garnished with a drizzle of loosened greek yogurt and sriracha sauce and a sprinkling of chopped cilantro.

Notes:

  • I was unable to find Mexican cheese so I used Manchego and Mozzarella.
  • If you cannot grill fresh corn, frozen is acceptable but you will miss the grilled flavour.

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vegetarianbutternutsquashchili_first

We had a bunch of dear friends for Superbowl a few weeks ago and I made this vegetarian chili. I know I’m a little late, but I wanted to capture the recipe for next year. It was delicious and it makes a huge amount (1 L or 8 cups). It has a lot of great flavours and textures, I’ll definitely add it to my repertoire for future Superbowl parties.

Vegetarian Butternut Squash Chili

A KitchenInspirations Original Recipe

Makes 1 L (8 cups)

Ingredients:

  • 180 g (1 cup) dried red kidney beans (soaked for 12 hours)
  • 1 small onion, diced (100 g)
  • 1 small carrot, diced (100 g)
  • 1/2 butternut squash, diced (150 g)
  • 2 celery ribs, diced (100 g)
  • 250 mL puréed tomatoes (200 g)
  • vegetable stock or water, to cover
  • 1 tbsp tomato paste
  • 1 tbsp red pepper paste
  • 2 tsp ground cumin, toasted
  • 1 tsp oregano
  • 1 tsp cocoa powder
  • 1 tsp smoked sweet paprika
  • 1/2 tsp chili powder
  • 1 cup frozen corn
  • 1 cup Pearl Barley, cooked
  • 1 avocado, for garnish
  • 1/2 cup sour cream, for garnish
  • chopped cilantro, for garnish

Directions:

  1. Put the beans in a pot, cover with 2 inches of water, and bring to a boil. Boil for ten minutes. Drain.
  2. Combine beans with everything but the frozen corn, cooked barley and the garnishes in the bowl of a slow cooker. Add enough water to cover. Cook for 8 hours on low or until beans are tender. Add frozen corn and cooked barley about 30 minutes before serving to allow to heat through.
  3. Serve with garnishes or plain.

vegetarianbutternutsquashchili

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saltedcaramelsemifreddofirst

Here in Toronto, we have a lovely grocery store chain called Loblaws; you may have heard of them through their widely distributed President’s Choice (PC) products, a high-end food product range created by Dave Nichol. What has this got to do with my recipe today? Patience grasshopper…

In recent years, Loblaws has rebranded themselves and have created a truly upscale grocery shopping experience; their stores are beautiful and inspiring. The Toronto flagship store is the Loblaws at the old Maple Leaf Gardens and they merchandise product in a visually appealing way, so much so, that a long-time shopper like me, ends up adding a few extras into my grocery cart when I shop there! In addition to an inspiring shopping experience, Loblaws offers cooking classes! Some of the cooking classes are demonstration-style and for $10 (Canadian) we watch a real Chef cook a couple of recipes to make a meal, and at the end of the demonstration we get to eat the results! And, because they promote several PC products, we are given a $10 Loblaws gift card to use at our leisure! Win/win in my opinion.

In December, they offered a special cooking class focusing on a few new premium Black Label PC products, but they only advertised it to regulars at the cooking classes. It was a bit more expensive ($15 Canadian) but SO WELL WORTH IT! I went with a bunch of friends and we made an evening of it. We cooked up some pretty amazing things that evening, Crispy Sesame Rice cakes with PC® Tuna Tataki, PC® La Belle Rivière Cheese, Cranberry and Pear Stuffed Roasted Turkey Breast with Peri Peri Kale with PC® Hollandaise Sauce. I enjoyed the turkey and Kale so much, I made it for JT for Christmas Day dinner. The pièce de resistance was the Avocado Lime and Coconut No-Bake Cheesecake, but our Chef decided to make it a semifreddo instead and he won me over. As you know, I am not much of a dessert eater, but the semifreddo was too difficult to resist, I polished off my entire slice! I have since made the semifreddo version of this tart and sweet dessert without the crust and it was very well received. Just after the holidays, I had an avocado on its way out so I thought I’d recreate the dessert using a caramel sauce I made for a Christmas party and froze the leftovers, the recipe below, Salted Caramel Semifreddo with Skor Bits is the result. I served it for a dinner party last week. It’s not much of a calorie saver (duh, caramel sauce!) but it’s a nice treat from time to time, plus did I mention it has Skor® bits?

saltedcaramelsemifreddo

This small slice bangs a lot of flavour.

Salted Caramel Semifreddo with Skor® Bits

A KitchenInspirations Original Recipe

Makes about 500 mL (about 2 cups)

Ingredients:

  • 160 g cream cheese (about 3/4 cup)
  • 1 ripe avocado (mine was on the smaller side but larger will work too)
  • 2 tbsp lemon juice
  • 85 g (about 1/3 cup) caramel sauce (or to taste)
  • sea salt
  • 2 tbsp Skor® caramel bits

Directions:

  1. Combine cream cheese, avocado, lemon juice and caramel sauce in the small bowl of your food processor (I used my Cuisinart Smartstick mini processor attachment).
  2. Prepare your freezer-safe containers by spraying them with non-stick spray and lining with parchment if possible (round containers may prove difficult).
  3. Evenly sprinkle sea salt and Skor® bits on the bottom of each container and pour the cream over. Cover and freeze overnight.
  4. Using the parchment to lift out the semifreddo (or dip ever so slightly into warm water), put it on a cutting board and slice or plate. Drizzle with additional caramel sauce and sprinkle lightly with sea salt. Serve immediately.

saltedcaramelsemifreddo2

I used gold sea salt to make it more festive!

Note: I was not renumerated in any way for this post, it is simply my opinion of an entertaining event in Toronto that is not too expensive.

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Gazpacho_First

Recently, my long-time blogger friend Liz, of That Skinny Chick Can Bake posted a delightful Gazpacho recipe which made me immediately crave this summer sensation! Liz’s recipe took her back to her childhood when her dear Mom recreated the recipe on a summer car vacation to Aspen after having it at a favourite restaurant. My recipe isn’t quite as romantic, in fact, it has no history nor does it conjure up childhood memories because cold soup in a Hungarian household is Sour Cherry Soup, a delicious soup made from European Sour Cherries in a lightly sweetened syrup, yogurt and cinnamon — it is delicious but it does not come anywhere near the complex flavours a Gazpacho has. Each vegetable contributes a certain aspect and my proportions are intentional. Some gazpachos are onion heavy so I used a very small French shallot, and I didn’t use garlic this time, I wanted a mellow flavoured soup with depth. Liz chose tomato juice or V-8 which adds a lot of flavour, I went with plain ordinary vine-rippened tomatoes and water — you could use a veg stock instead. I like a smooth soup so I press it through a fine sieve several times, I find the tomato seeds and the red pepper skin adds a little too much texture, and I do blend for several minutes a few times to get as much out of the pulp as possible. I loved Liz’s crouton garnish, because it adds such texture and interest but we’re going light this week and omitted it. Thank you Liz, your inspiration was perfect timing as we’ve been having 35° C (95° F) with high humidity.

To see more chilled soups that I created in the past, please click below:

Gazpacho

A full flavoured soup, perfect for hot and muggy summer days.

Gazpacho

A KitchenInspirations Original Recipe

Makes 1.5 L strained soup (about 4 servings)

Ingredients:

  • 300 g Red Pepper (Capsicum)
  • 125 g celery
  • 140 g zucchini
  • 100 g radish
  • 120 g cucumber
  • 15 g shallot
  • 25 g avocado
  • 430 g vine ripened tomatoes
  • 500 mL water
  • 1 tsp salt
  • mint
  • basil
  • parsley

Corn Salsa

  • 40 g sweet corn
  • 40 g cucumber, finely cubed
  • 40 g celery, finely cubed
  • 5 g cilantro, chiffonade
  • zest of one fresh lime
  • splash of lime juice
  • sea salt

Directions:

  1. Chop everything roughly and add to a large 4 L bowl. Blend with a stick blender (immersion blender) until smooth.
  2. Press through a fine sieve and blend the remaining pulp with about 500 mL of the strained soup, press through a fine sieve again. I usually repeat twice to get the most out of the pulp. Discard pulp (or compost) and refrigerate strained soup for a couple of hours.
  3. Combine sweet corn, cucumber, cilantro, lime juice and salt, stir well. Top each bowl with 1 tbsp of the salsa just prior to serving.

Note:

  • I used about 2 large mint leaves, 20 basil leaves and 4 parsley sprigs.
  • Avocado would be an excellent addition to the salsa garnish.

GazpachoWW

Based on 4 servings without the garnish.

GazpachoCalories

Based on 4 servings without the garnish.

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AvocadoHollandaise_First

Last week I had the pleasure of meeting Lorraine Elliott of Not Quite Nigella, in Toronto. We’ve been following each other for four years now and when we met in person it was like we’d known one another for ever. I wanted to do something special with her so I contacted an acquaintance who produces several Food Network Canada shows and she made it happen – we spent the morning on the set of Chopped Canada, Season 3. But you’ll just have to wait to hear all about it in the new year (don’t worry, it’ll be here before you know it!).

Eva & Lorraine behind the scenes!

Eva & Lorraine behind the scenes!

Lorraine was in Toronto with the Canadian Tourism Commission and made a special request to come to Toronto to meet me! I was flattered beyond belief. For Lunch, we met up with my dear friend Barb (Profiteroles & Ponytales) and a new friend, Trudy Bloem, a Personal Chef from Ottawa (the DIL of a lovely neighbour) at one of my favourite Italian restaurants, Bar Mercurio. We shared a number of tasty dishes that I’m sure Lorraine will blog about. The CTC sure kept her busy and she saw many of the Food significant parts of TO, but not everything so I’ve invited her back! And one of these days, we’ll travel to Australia to visit her (and Charlie, Maureen & Liz)!

Lorraine wasn’t the first positive experience with an Aussie I’ve ever had, after all there was the “gravy boat incident”.

About 12 or 13 years ago, I was trying to finish off some stray pieces to our wedding China. I checked our local supplier and as I suspected it was unaffordable, so I checked eBay. I’ve purchased many things over the years from eBay and my experiences have always been exceptional. I found the exact gravy boat, you guessed it, in Australia. It was a young couple recently married and for some strange reason were given a gravy boat to a set that they didn’t want, so she was selling it for a very reasonable price on eBay. I contacted her to make sure she would ship it to Canada and she said she would. She was not registered on PayPal so she asked for a money order. No problem, but I needed an address. She gave me an address and off we went to get a money order. We don’t often need money orders so we were inexperienced (this will make sense later in the story). The money order was mailed and we waited. And waited. Weeks went by and the girl didn’t receive it. I called the post office and asked how long a letter from Toronto should take to travel to Australia and they said six to eight weeks. So we waited in the meantime corresponding with said girl almost weekly. At 10 weeks she still hadn’t received the money order but she was tired of the game so she said she would mail the gravy boat to me anyway and hope to receive the money order. I felt bad about it, so we got another money order but when we went to cancel the first one, we discovered that we had included the receipt in the original envelope so we couldn’t cancel it (read inexperienced)! I bit the bullet and got another money order anyway (still marginally cheaper than buying the gravy boat in Toronto). I wanted to make sure I had her correct address so I asked her to confirm. You guessed it, she had given me the wrong address the first time (sweet girl but…) so the new money order was mailed and within a week the gravy boat arrived! Then two days later the girl wrote to say the second money order arrived and that she would destroy the first one if it ever arrived. I’m not kidding you, a day later we received back the first money order (with receipt) marked “unknown address, return to sender”! This drama took over three months! We were able to get a refund with the original money order, I got a deal on the gravy boat and a great story out of it! Do you have any cool stories like this? Share in the comments.

If I were serving this avocado hollandaise at home, I would have definitely used the Australian gravy boat, but I served it at the cottage for a tasty vegetarian breakfast!

Ready4Hike_6259

It’s still quite buggy in Canada’s north so we were well prepared with our bug shirts!

Vegan Avocado ‘Hollandaise’ Sauce

Makes about 3/4 cup of ‘hollandaise’ sauce

Ingredients:

  • 2 small very ripe avocados
  • 1/2-3/4 cup water
  • 2 tbsp lemon juice
  • 1 tsp white vinegar
  • 1 tbsp Dijon mustard
  • salt and pepper to taste

Directions:

  1. Purée everything together until very smooth adding water until desired consistency is achieved, season with salt and pepper.
  2. Serve warm or room temperature.

Notes:

  • This is a much ‘lighter’ feeling sauce than the traditional eggyolk-butter-based version.
  • I didn’t want to add more lemon juice as I feared it might make the sauce bitter so instead I added a teaspoon of white vinegar and a tablespoon of Dijon, it was a flavourful sauce.
  • Add only as much water to the sauce to achieve the consistency that you want. I wanted mine pourable and I almost used the entire 3/4 cup, just a hair less.
AvocadoHollanadaise

I served this on Asparagus and Spinach bennies one weekend.

Screen Shot 2015-08-02 at 1.42.27 PM

This is 1/4 of the total yield of sauce

This is traditional Hollandaise Sauce made with 4 eggs and 1/2 cup of unsalted butter. Although the calories are fewer than the avocado version, take a look at the fat and cholesterol!

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TurkeyChiliFirst

JapaneseCherryBlossoms

The Japanese Sakura Cherry Blossoms in High Park

CherryBlossomTree

Our Cherry Blossom tree in the front yard

Cinco de Mayo Inspired Turkey Chili

A Kitcheninspirations Original Recipe

Serves 8-10

Ingredients:

  • 1 cup dried red kidney beans, soaked overnight in water
  • 250 g sweet onions, chopped
  • 25 g garlic, finely chopped
  • 300 mL tomato sauce
  • 2 tbsp tomato paste
  • 500 mL water and or chicken stock
  • 900 g ground turkey breast
  • 1 1/2 tbsp cumin
  • 1 tbsp coriander
  • 1/2 tsp smoked paprika
  • 1/2 tsp chili
  • 1/2 tsp sea salt
  • 5 g dried ancho chili (seeds and veins removed)
  • 1 tbsp unsweetened cocoa
  • 30 mL tequila (a nice smokey one)

Garnish:

  • 1 ripe avocado, sliced thinly
  • 10 tbsp Greek Yogurt (approx 150 mL)
  • 10 tbsp mozzarella cheese
  • handful of Cilantro, or to taste
  • 3-4 Green onions, finely chopped
  • 1 red chili pepper, finely sliced

Directions:

  1. Pre-heat slow cooker on high. Rinse beans and add to the slow cooker along with the onions, garlic, tomato sauce, tomato paste and the water and/or stock and give it a good stir.
  2. Brown the turkey meat in a very hot cast iron pan in batches. Add the browned turkey and juices into the slow cooker in batches. Once you have browned all of the turkey, remove the pan from the heat and deglaze the pan with the tequila, scraping off all the delicious turkey bits from the pan. Add this liquid into the slow cooker.
  3. Give the chili a good stir. Cook on high for 4-5 hours or until the beans are fork tender. If the chili is too liquidy, then remove the lid for the final hour of cooking.
  4. Serve hot garnished with sliced avocado, a tablespoon of yogurt or sour cream, cilantro, chopped green onion, shredded mozzarella cheese and finely sliced peppers.
Based ib 10 Servings

Based on 10 Servings

It's heavy on the points but high on flavour.

It’s heavy on the points but high on flavour.

TurkeyChili

A delicious Mexican Flavoured Chili

Ladies Night May 2015

Ladies Night May 2015

LadiesNight2

I should have set up the tri-pod for an all in shot.

 

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For a luncheon one weekend at the cottage, I served the Empanadas because I wanted something reasonably fast as we were leaving to get back to the city. While the Empanadas were warming in the oven, I put this simple, yet tasty salad together. The salad really should have been entitled The Kitchen Sink Salad because in all honesty I was just trying to use up some ingredients we had left on our cottage weekend. It’s a delightful combination of salty, sweet and peppery. If you don’t like feta, add some crispy fried bacon. But don’t leave out the watermelon or avocado!

salad

Watermelon, Avocado and Feta Salad

Serves 2

Ingredients:

  • 1 cup cubed watermelon
  • 2 ounces feta
  • 1 avocado, cubed
  • a handful or two of arugula and spinach mix
  • 2 tbsp olive oil
  • 4 tbsp white balsamic vinegar
  • t tsp Dijon mustard

Directions:

  1. Combine all of the ingredients to the arugula mix.
  2. In a small glass jar, combine the olive oil, white balsamic vinegar and Dijon and shake vigorously to combine.
  3. Toss salad just before serving.

 

Empanada and salad2

A really tasty lunch.

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