Feeds:
Posts
Comments

Posts Tagged ‘Mexican’

Our neighbourly South-Western- themed progressive dinner party was scheduled two days after we returned home from Arizona, I didn’t think it would be a problem because we were only responsible for hors d’œuvres and appetizers, easy-peasy! HA! Had I read more than the heading of the organizer’s email, I would have realized that things would get a bit more complicated since one person decided to go vegetarian, gluten and dairy free (for health reasons). But, you know me, I do love a challenge and as luck would have it, my experiments turned out even better than I expected! So much so, that JT has asked for it several times since, so I documented the recipe for the future use.

This recipe originated from Emeril Lagasse but I tweaked it a little bit. What attracted me to this recipe was, of course, that it was baked an not deep fried, and although deep fried would be awesome, it’s always nice to lower calories whenever possible particularly if you need not sacrifice flavour or texture! I think you will be very happy with the baked version (our group could not get enough of them)! I’ll speak to the vegetarian, gluten-free and dairy- free version in my notes below (no pics, sorry).

You can see how crispy these turned out.

Baked Jalapeño Poppers

Makes about 24 jalapeño poppers

For the original recipe, please click here.

Ingredients:

  • 12 fresh jalapeno peppers, halved lengthwise, stems, seeds and membranes removed
  • 170 g (6 oz) cream cheese, at room temperature
  • 140 g (1 1/2 cups) grated sharp or old cheddar
  • 3 g (1/2 tsp) ground cumin
  • pinch of cayenne, or less, to taste
  • 2 large eggs
  • 30 mL (2 tbsp) milk
  • 8 tsp Essence, divided
  • 1 cup panko crumbs
  • 1/2 cup coconut flour
  • non-stick spray

Directions:

  1. In a small mixing bowl, combine the cream cheese and grated cheddar and mix well.
  2. Toast the cumin until you can smell the aroma, allow to cool and add to the cream cheese mixture and stir well. Set aside.
  3. Prepare your breading station by whisking 2 large eggs with 2 tsp of the Essence and the milk in a shallow bowl. In a second shallow bowl, mix 4 tsp of the Essence with the coconut flour. In the third shallow bowl, add 2 tsp of the Essence to the panko and mix well. Reserve remaining essence for the next time (and believe me, there will be a next time!)
  4. Fill each jalapeño densely with the cream cheese mixture, being careful not to mound it too high; continue filling until you have filled all of the jalapeño halves.
  5. Dredge each jalapeño half in the coconut flour, then dip into the egg mixture and repeat once more. Finally, dip each pepper into the panko and press panko into the jalapeño to coat well. Repeat until all are coated.
  6. Pre-heat the oven to  375° F. Place jalapeño cut side up on a parchment-lined baking sheet. Give each jalapeño a light coating with the non-stick spray. Bake for 30 minutes or until panko is golden and crisp.
  7. Serve warm with sour cream and salsa.

Notes:

  • For the vegetarian, gluten-free and dairy-free version, I simply replaced the cheeses with creamed lentils (about 1/4 cup cooked in vegetable broth and puréed with a stick blender) and the panko with shredded unsweetened coconut. Even the non-vegetarians loved them! (Sorry, no pics).
  • I use coconut flour for baked “fried” foods because the coconut has an unbelievable absorption property which makes the batter so much crispier than all-purpose flour.
  • I used gloves to protect my hands from the jalapeños as I cleaned them, you might consider doing this too.
  • Leftovers? Freeze unbaked jalapeños on a parchment-lined baking sheet and when frozen, pop them into a ziplock bag.To bake frozen jalapeños, no need to defrost, just bake for a little longer to crisp up.
Advertisements

Read Full Post »

In early April, my dear friend from University invited me to spend a few days at her second home in southwestern Florida. I did a lot of the cooking because I enjoy doing so and she just loves my creations. I whipped up a batch of the zucchini wraps that JT and I often have, because I thought she might enjoy this calorie reduced, gluten free deviation and I was right. I knew I had to share the recipe and spread the love. It’s a cross between a crêpe and a wrap but it is sturdy enough to hold in your hand and fill with whatever your heart desires. I’ve tried the cauliflower version and to be honest, I did not find them satisfying nor were they sturdy enough to hold the filling. We have these at least once a week, I hope you will give them a try.

Zucchini Wraps

A KitchenInspirations Original Recipe

Makes 6 wraps 15 cm (6-inch) diametre (they shrink quite a bit)

ZucchiniWraps Recipe

Ingredients:

  • 400 g (4 cups) raw zucchini, grated
  • 30 g (1/4 cup) coconut flour
  • 5 g (1/2 tsp) sea salt
  • 125 mL (1/2 cup) egg whites, lightly whisked
  • Non-stick spray

Directions:

  1. Preheat the oven to 200° C (400° F).
  2. Combine the grated zucchini with the coconut flour and toss until evenly coated. Add the salt.
  3. Pour the egg whites over the zucchini and mix well. Allow to stand for 5 minutes.
  4. Line a baking sheet with parchment (I have only tested this recipe with parchment, not Silpat or any other silicon matt). Spray well with non-stick spray.
  5. Tightly fill an 80 mL (1/3 cup) measuring cup with the zucchini mixture. Turn out onto the prepared parchment and using the back of a fork, spread out the zucchini to make a 20 cm (8-inch) diameter pancake, the same thickness throughout (they will shrink to about 15 cm (6-inch)).
  6. Bake for 30 minutes or until golden along the edges, carefully flipping about halfway through. Spray lightly with non-stick spray before you flip.

 

Notes:

  • You may flavour the zucchini wraps with herbs or spices but I prefer to keep mine relatively simple so that the filling can do all the flavouring. We usually have these as fish tacos or chicken fajitas.
  • The zucchini wraps do shrink quite a bit as they bake so make sure you make them large enough to hold the filling of your choice.
  • Spraying the parchment is necessary because, without it, they really stick to the parchment.

 

Nutrtional Facts for 1 Shell

Weight Watchers Points

Read Full Post »

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 »

Older Posts »

%d bloggers like this: