Feeds:
Posts
Comments

Posts Tagged ‘Mexican’

Dulce de Leche Tiramisu

A KitchenInspirations Original Recipe

Makes 1 round 18 cm (7 inch) round dessert

Ingredients:

  • 6 churros (I bought mine from here)
  • 125 mL (1/2 cup) strong coffee
  • 30 mL (2 tbsp) Tequila (I used this one)
  • 415 mL (14 oz) dulce de leche (I made this recipe), divided
  • 2 egg yolks
  • 125 g  (1/2 cup) cream cheese, softened
  • 5 mL (1 tsp) cinnamon, divided
  • 237 mL (8 oz) whipping cream, stabilized (see below)

Directions:

  1. Cut the churros in half lengthwise. Cut each end about 6 cm (2 inches) long. Lay cut churros into a pan large enough to hold them in one layer.
  2. Combine the coffee, tequila and 15 mL (1 tbsp) of the dulce de leche and mix well. Pour half of this mixture over the cut churros and set aside for 10 minutes, turned occasionally.
  3. In the meantime, in a double boiler or bain-marie, combine the remainder of the coffee, 30 mL (2 tbsp) dolce de leche and 2 egg yolks and mix well. Set over hot water and beat with a hand mixer constantly until doubled in bulk and thickened. Remove from heat and allow to cool to room temperature.
  4. Cream the cream cheese until smooth and slowly add the thickened egg mixture and beat until fluffy and well combined.
  5. In a 18 cm (7 inch) springform pan, begin to line the edges with the churros, placing cut side down so the nice curly side is up. Line the bottom of the churros with the remaining middle cuts (this will also help hold the churros on the sides up!).
  6. Reserve 30 mL (2 tbsp) dulce de leche. Add the remaining dulce de leche sauce to the bottom of the tiramisu directly on top of the bottom layer, spread as evenly as possible. Sprinkle with 2.5 mL (1/2 tsp) of cinnamon. Spoon the cream cheese mixture on top and spread evenly. Sprinkle with the remainder of the cinnamon.
  7. Whip the cream with the final 30 mL (2 tbsp) dulce de leche until incorporated. To stabilize, see notes below. Spoon the whipped cream over the cream cheese mixture and swirl naturally on top.
  8. Chill well to cut nice slices. To serve, sprinkle with additional cinnamon if desired.

Notes:

  • No need to stabilize the whipped cream if you are eating this treat right away, only if you plan to keep leftovers.
  • To stabilize whipped cream, melt 1 tsp of gelatin in about 3 tbsp cold water, nuked until gelatin melts completely, cools to room temperature but does not set, whip into the whipping cream.
  • You may use whole churros, you’ll need to buy 12.
  • The churros I purchased were 6 for nine Canadian dollars, which I found to be pricey. I will make my own next time (and there will be a next time!). This recipe looks good!

Read Full Post »

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.

Read Full Post »

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

Read Full Post »

WholeWheatFajitaShells_first

Happy Civic Holiday to my Ontario readers! It’s the second last long weekend of the summer! I can’t believe summer is almost over! I don’t even want to think of The Ex (Canadian National Exhibition). So let’s not!

How many times have you heard or experienced: Necessity is the Mother of Invention? Some of my best cooking experiences come from exactly that expression, either I’ve forgotten to purchase something or what I was counting on was no longer viable. Case in point: we were at the Upper Deck a couple of weeks back and I had intended on making Waldorf Tuna Wraps for our car lunch for the way home but the fajita shells were old and too dry to make a decent wrap that wouldn’t fall apart, so I decided to make some fajita shells from scratch! They worked out so well, JT proclaimed he liked them better because they had flavour and did not feel dry and crumbly when he bit into it, in fact, they reminded me of a very thin Naan because they are slightly chewy. My wraps held together perfectly. So one afternoon in the city, I decided to experiment and create a recipe that was blog worthy and this post was developed.

I had no idea making these fajita shells was so easy, 4 ingredients, mixed together and knead a little, rest a little (both the dough and the cook), roll out, cook on stove-top in a skillet and they are done! See? So damn simple. I doubt I’ll buy ready made fajita shells ever again. This recipe makes 7 wraps that are about 25 cm or 10 inches in diameter, if you make smaller ones you’ll get more of them! I was being lazy and didn’t want to have to wash a whole bunch of measuring tools so I simply put my bowl on my scale, tared it to zero and kept adding ingredients, each time, tarring to measure from zero. One bowl makes it even easier.

FajitaShells

Easy Whole Wheat Fajita Shells

A KitchenInspirations Original Recipe

This recipe makes 7 shells that are about 25 cm or 10 inches in diameter

Ingredients:

  • 275 g (scant 2 cups) AP unbleached white flour
  • 75 g (2/3 cup) whole wheat flour
  • 20 g (2 tbsp) EVOO
  • 5 g (3/4 tsp) sea salt
  • ~200-220 g (2/3-1 cup) water
  • non-stick cooking spray or a light vegetable oil

Directions:

  1. Measure all of the ingredients into the large bowl of your stand mixer. Insert dough hook and slowly knead the ingredients together until a smooth ball forms (I made this dough while it was rather humid so you may need to adjust the water). Set aside for 10 minutes and allow to rest.
  2. Divide the dough into 7 equal portions (about 83 g each). Dust your work surface with a little flour, and roll out each ball into a 25 cm or 10-inch circle. It’s best not to stack them because they will stick together.
  3. Heat to medium, a cast iron skillet that is at least 10 inches in diameter. Spray or oil the skillet lightly. Cook each fajita shell about 2 to 2.5 minutes each side or until slightly browned.
  4. Allow the shells to cool ever so slightly and bag them immediately with parchment separators in a zip-lock bag, use as needed. These will stay fresh for 4 days but they have no preservatives so if you are not using them right away, store parchment separated shells in the freezer. Thaw in the refrigerator overnight to use. If they have hardened, heat very gently prior to use to make them more supple.
  5. You won’t regret this.

Notes:

  • I cooked my fajitas on a well-seasoned cast iron crêpe pan, you may use a non-stick pan or a large skillet.
  • Purée spinach or basil with some water and use it instead of just plain water.
  • Use tomato juice instead of plain water.
  • Flavour with herbs or spices for a change.
  • I updated the ingredients with imperial volume measures August 3.
GreekWrap2

The shells have excellent texture, unlike that sticky white-bread quality the store-bought kind have. The Greek-Style chicken with goats cheese and black olives were absolutely delicious and they did not fall apart or get too soggy even after having been made in the morning for a later lunch.

FajitaShellsCalories

Based on 7 Servings but I would make them smaller next time.

FajitaShellsWW

Based on 7 servings. Make 10 servings out of this recipe to have more manageable points.

Read Full Post »

CoconutCauliFriedRice
A Chicken Mole Enchilada is not a low calorie dish, it’s about balance so I decided that I wanted a lighter side, hence the Coconut Cauliflower “Fried Rice”. It’s really easy to prepare and goes well with Mexican and Thai dishes. The coconut flour absorbs moisture and helps the cauliflower “fry” instead of steam.

Coconut Cauliflower “Fried Rice”

A KitchenInspirations Original Recipe

Makes about 1 L or 8 cups coconut cauliflower “fried rice”

Ingredients:

  • 2 heads cauliflower, washed and chopped roughly
  • 1/2 cup coconut flour
  • salt and pepper to taste
  • 2 tbsp EVOO

Directions:

  1. Add cauliflower to the bowl of your food processor (blender or emersion blender will not work), plus a few times until cauliflower resembles rice. Add the coconut flour and pulse to combine.
  2. Season with salt and pepper.
  3. Heat the EVOO in a large Dutch oven, add the cauliflower rice in batches (we don’t want to steam it, just heat it and give it a rough fry, like fried rice). Continue until all of the “rice” has been fried. Keep warm until ready to serve.

Notes:

  • Coconut flour absorbs moisture so the coconut cauliflower rice actually retains a similar texture to rice.
  • Coconut flavour may not work with all dishes but it was absolutely wonderful with the Chicken Mole Enchiladas.
  • You may also add some spices to this dish, like cumin or coriander but the mole was flavourful enough, I did not want to confuse the palette.

 

CoconutCauliflowerRice NutFacts

Based on 15 servings.

CauliflowerCoconutRice

Read Full Post »

 

My Father in Law passed recently. He made his 92nd birthday two-weeks earlier. It was very sad to lose him but to be honest, the last few years have not been kind to him, he simply existed, partly by choice and partly by nature (use it or lose it). That’s all of our parents now and I must tell you that it feels weird being an orphan at my age, both JT and I were very close to each other’s parents. Since Dad lived in Toronto, we made arrangements close to home and our home was the hub, which proved to be a lovely distraction. Our dearest friends Paul and T drove up from Wisconsin to help us and console us. Paul had known JT’s Dad through business so there was a strong connection with him. My newly married nephew and his bride also stayed with us because they live about two and half hours from the city. The house was alive with action! My FIL would have LOVED it!

Everyone came to the city to be at his bedside—I know he would have loved that too, although he didn’t love attention, he loved the buzz of activity. He passed very peacefully during the early hours of the morning of May 28, he didn’t suffer long. That evening, everyone gathered at our home and we had a wonderful family dinner telling stories and being there for each other. We ate rotisserie chicken, a variety of store bought salads and some homemade cookies I had in the freezer (I didn’t have time to throw anything together). We had the visitation on June 2 and the service on the 3rd. At 12pm on the 2nd, I discovered that everyone was coming for dinner just prior to the service the very next day so I sprung into action and made a huge batch of chicken mole out of the leftover rotisserie chicken. Fortunately, I had tried this recipe before and got the thumbs up from JT, so it was an easy decision to make it again.

ChickenMole_2

We had a couple of leftovers that JT and I had for dinner later that week.

The mole sauce can be made in a slow cooker but I did it stove-top this time—I found it therapeutic to be involved in the dish, chopping, stirring and cooking. Like any saucy dish, this definitely tastes better the next day. The rotisserie chicken is an easy addition to the mole, just shred it and stir it into the cooled mole sauce, fill the corn tortillas, refrigerate overnight so the flavours can meld. It was a huge success! Everyone loved it.

JT usually orders a mole when we dine at a Mexican restaurant and I’ve always wanted to try my hand at it. Although there are many recipes handed down generations that take two to three days to make, this one can be made in about an hour. It developes the depth of flavour as it sits overnight. I would not rush it, make it a day or two ahead.

Bucket List

Chicken Mole Enchiladas

Makes 24 Enchiladas (15 cm or 6 inch corn tortillas)

For the original recipe, please click here.

Ingredients:

  • 750 mL (3 cups) sodium-free chicken stock (or vegetable stock)
  • 500 mL (2 cups) freshly squeezed orange juice (about 3 good sized oranges)
  • 30 mL (2 tbsp) EVOO
  • 570 g (1 1/4 lb) sweet onions, sliced
  • 55 g (about 1/2 cup) sliced almonds
  • 6 large garlic cloves, finely chopped
  • 8 g (4 tsp) cumin seeds
  • 8 g (4 tsp) coriander seeds
  • 4 g dried pasilla chiles, stemmed, seeded, torn into 1-inch pieces, rinsed*
  • 4 g dried ancho chiles, stemmed, seeded, torn into 1-inch pieces, rinsed*
  • 40 g (about 1/4 cup) raisins
  • 4 8 cm x 1 cm (1/2-inch) strips orange peel (orange part only)
  • 1.5 g (1 1/2 tsp) dried oregano
  • 45 g semi-sweet chocolate, chopped
  • 4 g ground cinnamon (omit if using Mexican chocolate)
  • Chopped fresh cilantro or green onions
  • 24 corn tortillas
  • 1 rotisserie chicken (or 3 left over), shredded (replace with firm tofu or beans if vegetarian)
  • 200 g (2 cups) Queso de Oaxaca or Mozzarella Cheese, grated
  • Crème fraîche, sour cream or yogurt as garnish
  • Sriracha sauce/or chipotle mayo as garnish

Directions:

  1. Heat the EVOO (Extra Virgin Olive Oil) a large Dutch oven, add the sliced onions and sweat them out.
  2. Add the almonds and toast slightly. Add the garlic and cook until they release aroma, then add the cumin, coriander, two types of chilies (*replace with 15 mL (1 tbsp) smoked paprika if you prefer less spicy food) and raisins, cook until you can smell the spices.
  3. Add the raisins, orange peel, oregano, chicken stock and orange juice. Mix well. Simmer for 30-40 minutes, stirring occasionally. If using the dry chilis, remove them and discard.
  4. Add the chocolate and cinnamon (or Mexican chocolate) and stir until chocolate has completely melted. Using an emersion blender, blitz the sauce until very smooth. Cool completely. Set aside 2 cups of sauce. Stir in the cold shredded rotisserie chicken.
  5. Fill each corn tortilla with some chicken mole and a little cheese, tuck the rolls into an oven proof pan with the rolled end secured. Repeat until there is no more mole. Pour reserved sauce over the enchiladas, sprinkle with grated cheese. Cover with foil and refrigerate overnight.
  6. 1 hour prior to sitting down to eat, preheat oven to 350° F (177° C). Bake enchiladas for 30-40 minutes or until totally heated through (inside temperature should be around 150° F (66° C) and cheese should be melted and bubbling.
  7. To serve, drizzle with Crème fraîche, sour cream or yogurt and Sriracha sauce or chipotle mayo. Sprinkle with chopped cilantro and/or green onions. Serve over Coconut Cauliflower Rice (recipe to come).
ChickenMole_3

We had these at the cottage a week or so ago. I added a little guacamole for fun. I don’t have many food style tools at the cottage so the garnish is quite rough.

Notes:

  • The enchiladas freeze well. You may wish to slip a piece of parchment between each enchiladas so you can easily separate them.
  • *If you are concerned about the dish being too spicy, omit the dried chilis and replace them with 15 mL (1 tbsp) smoked paprika.

Read Full Post »

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.

 

Read Full Post »

Older Posts »

%d bloggers like this: