Feeds:
Posts
Comments

Posts Tagged ‘Mexican’

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.

 

Advertisements

Read Full Post »

Spring has been slowly emerging, taking its dear sweet time, but today, it’s finally going to be 17°C (62.6°F). Even on Tuesday, the sun was shining and it was actually warm enough to sit outside in the sun with a cup of hot coffee. We’re cautiously hopeful for spring, although there is still some ice in our backyard believe it or not. Stubborn ice that just won’t give up. One of our radio stations has a repeating ad that goes something like this: “April, you have just one job: melt the GD ice so spring can finally show up.” Seriously, just one job! Can it be THAT hard? Yes, we are frustrated! But at least it’s starting…

I’m beginning to think about summer foods, lighter fare and this is a quick and delicious recipe I came up with for lunch about a month ago; I think it may have even been snowing at the time (a month ago). The bright, fresh flavours contrasted against the peppery arugula will make a sensational meal on a super hot, humid day (soon, please be soon). Definitely making this lovely dish for the cottage, it’ll be perfect for eating on the dock, wearing shorts and a light T!

CevicheWW_2269

A delightful combination of shrimps and scallops cooked in lime juice

Shrimp and Scallop Ceviche

Makes 1 small serving (to make a meal of it, increase the weight of shrimp and scallop to 100 g in total).

Ingredients:

  • 30 g shrimp*, cubed rather small
  • 20 g scallop*, cubed rather small (similar size to shrimp)
  • 1 tbsp lime juice
  • 1/4 tsp non-calorie sweetener of your choice
  • 1 tbsp cilantro, minced
  • 1 green onion, minced
  • 1 stalk celery, cubed
  • 5 cm (2 inches) English cucumber, cubed
  • 1/4 apple (or Jicama)
  • 5 cm (2 inches) English cucumber, cubed
  • 100 g Arugula

Directions:

  1. Combine the lime juice and the non-calorie sweetener of your choice and mix well.
  2. Make sure you cube your seafood into equal sized cubes so that they ‘cook’ at the same rate. Combine the cubed shrimp, scallop, cilantro and green onion with lime dressing and toss well. Set aside in the refrigerator for 30 minutes to one hour.
  3. When the seafood has become opaque, add the celery, cucumber and apple and toss well. Serve over arugula or lettuce of choice
CevicheWW_2270

The apple adds the sweetness that the jicama would have.

*’cooking’ seafood in citrus does not kill off any parasites, so you should be very careful with the choice of seafood — it should be fresh, or boil in water until done and prepare the salad just prior to serving.

Ceviche Nut

Based on 1 small serving

CevicheWW

Based on 1 small serving.

Read Full Post »

I found this clever idea in the latest LCBO magazine. My vases were a little smaller than the idea in the magazine so some of my tulips had to stick out at the top.

I found this clever idea in the latest LCBO magazine. My vases were a little smaller than the idea in the magazine so some of my tulips had to stick out at the top.

Recently, we hosted a dinner party for guests who were doing Weight Watchers and because I don’t like to sabotage anyone’s journey to a healthy weight I decided to make the entire meal WW friendly and that meant putting my thinking cap on.  Now I don’t know about you, but I adore guacamole, it’s so creamy, fresh and tangy and it really enhances a few dishes as a condiment but may also be used as a wonderful dip with fresh vegetables!

Now I know what many of you will say, “but wait, avocados are a good fat” and while that is very true, it’s all about balance and budget so if you can save a little here you can spend it there (perhaps on an extra glass of vino?), is all I’m saying!

Before I even searched on line, I had the idea of creating a mockamole from spinach. Why spinach? I chose spinach because #1 it’s a gorgeous green and you can purée it smooth uncooked and #2 it fits well into the WW point system.  Once I determined what my basic ingredients would be, I started to search “mockamole” on the net and found that the majority of them are made with green peas. Now green peas are quite healthy but when I did the nutritional calculation using peas, my 1 tablespoon mockamole resulted in 1 WW point whereas my spinach mockamole resulted in 0 points for 1 tablespoon. So that was it.

Guacamole is a simple yet flavourful combination of ingredients and other than subbing out the avocado, I kept it pretty true to form. I used 4 tablespoons of cooked puréed navy beans as my ‘creamy’ ingredient and it worked out great. I loved the bright green colour as well as the bright flavours in this recipe. JT said it was an excellent substitute for real guacamole! It’s quite garlic-y so if it’s date night, you may wish to tone it down a notch or make sure your partner has some too ;-)!

Mockamole_2308

May I interest you in a little dip?

Mockamole (Spinach ‘guacamole’)

Makes about 3/4 cup.

Ingredients:

  • 100 g fresh spinach (may be frozen)
  • 4 tbsp navy bean paste (see notes)
  • 1 clove garlic, finely minced
  • 1 tbsp (15 mL) lime juice
  • 1 tbsp cilantro, chopped
  • 1 tbsp green onion, finely chopped
  • Cilantro or parsley for garnish
  • Chopped tomatoes (optional)

Directions:

  1. If using frozen spinach, wring out well. If using fresh spinach, wash and dry well.
  2. Combine the spinach, navy bean paste, garlic, lime juice and cilantro in a small food processor and process until very smooth (I found my immersion blender did this beautifully). Fold in chopped tomatoes if you are adding them.
  3. Add chopped green onion and garnish with a sprig of cilantro. Serve with cucumber slices, celery sticks or cauliflower florets or use in a meal that requires guacamole as a condiment.
Mockamole_2310

Choose vegetables that hold onto the dip like a spoon!

Mockamole_2303

The cooked puréed beans give this dip its creamy texture.

Mockamole_2306

Who are you calling “dip”?

Per 1 tbsp serving

1 tbsp serving

Per 1 tbsp per serving.

1 tbsp serving.

Notes:

  • Navy bean purée: I usually make up a batch of plain navy beans for thickening soups, sauces and gravies and then freeze for later use. Cook navy beans in water without salt. Purée and press through a fine sieve. Allow to cool completely and put 1 tbsp portions into an ice cube tray (specifically for savoury things) and freeze. Once frozen, take each cube and put it into a larger ziplock bag and that way you have a creamy gluten-free thickening agent for future recipes.
  • If you add too much liquid to the puréed spinach mix, strain for a couple of hours in a coffee filter reserved for savoury things before serving.
  • To blanch spinach quickly, add spinach to a heat proof bowl with about 1/2 cup water and nuke for about 2-4 minutes until soft. Rince with cold water and wring out well.

Read Full Post »

Remember back in March, we held our second progressive dinner on our street and it happened to fall right smack in Earth Hour? Our course was the appetizer and I chose to make Sopa Azteca or Tortilla Soup. The soup was a resounding success, full of flavour, colour and texture, but I did the unthinkable — I completely forgot to record my recipe which worked out to be a hybrid of Rick Bayless’s Sopa Azetca and a recipe that my good friend Barb of Profiteroles and Ponytails posted about some time ago!

Cinco de Mayo was just a few weeks ago and I thought it’s a perfect time to recreate this wonderful soup, before the weather starts getting too hot to enjoy soup. There is a bit of prep work, but once it’s all done, you pop it into a slow cooker and forget about it. I would even suggest you make it the day before you want to serve it because it’s just that much tastier the next day.

This soup is well worth the effort.

This soup is well worth the effort.

Sopa Azteca (Tortilla Soup)

Serves 4, dinner portions

Ingredients:

  • 100 g onions, coarsely chopped
  • 3 large cloves of garlic, coarsely chopped
  • 2 small smoked dried haberno chili peppers, seeds removed (haberno is hot)
  • 1 large pasilla chili pepper, seeds removed (pasilla is much more mild)
  • 4 coriander stems with roots (rinsed well)
  • 2-3 epazote stems (I could only find dried, you could probably use a bay leaf instead, but remember to remove it or omit it entirely)
  • 800 mL strained tomato purée (I prefer low sodium)
  • 2 L low sodium chicken stock
  • 1 tsp unsweetened cocoa
  • 2 tsp cumin
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 2 tsp coriandre
  • 1 tsp salt
  • 2 cups frozen corn (or fresh on the cob BBQ’d and kernals cut off)
  • 1 small whole wheat soft tortilla shell

BBQ’d Chicken or Turkey Breast (omit if you are using a previously roasted whole chicken)

  • 400 g skinless, boneless chicken or turkey breast or 1 previously roasted chicken
  • 1 dried haberno pepper, seeds removed
  • 1 tsp cumin
  • 1 tsp granulated garlic
  • 1 tsp coriander
  • 1 tsp smoked paprika
  • pinch of sugar
  • 1 tsp salt

Avocado Garnish (or use guacamole):

  • 1 small avocado
  • 1 clove garlic, finely chopped
  • juice of one lime
  • 1/4 cup roughly chopped cilantro leaves
  • 2 green onions, roughly chopped

Other Garnishes:

  • 4 tbsp low fat yogurt
  • 4 tbsp shredded Mexican melting cheese (like Chihuahua or mozzarella)
  • 1 lime cut into wedges

Directions for the Soup:

  1. Prepare your slow cooker by preheating it. Add the tomato sauce and chicken stock to the slow cooker; add the dried epazote and cilantro stems and roots.
  2. If you are using a previously roasted chicken, remove all the tiny bones and add it to the slow cooker, covering with the liquid.
  3. Add the seeded, dried chilli peppers (if you prefer less heat, put these peppers into a cheese cloth bag and tie off).
  4. Add the onions and garlic and cocoa, cumin, chili powder, smoked paprika and coriander into the tomato sauce and stir well. Add  1 cup of corn.
  5. Cook on a medium low setting for 3-5 hours.
  6. Remove the woody stems and roots of the cilantro and epazot and discard, blend with an immersion blender until smooth. Strain through a fine sieve to remove all the corn husks return to the slow cooker and add the other cup of corn. Keep warm until you wish to serve.

Directions for the Chicken or Turkey (omit if you are using a previously roasted chicken):

  1. Combine everything for the rub but the chicken or turkey in a dedicated coffee grinder for spices and grind until it’s a fine powder.
  2. Remove any bits of fat or skin from the chicken or turkey and completely coat with the dry rub. Refrigerate while soup is cooking.
  3. BBQ (with or without smoke) until the internal temperature is 74°C or 165°F. Set aside for 10 minutes and then using a fork, tear bite size pieces off. If you’re not going to use it right away, refrigerate and reheat when ready to use.

Directions for the Avocado Garnish:

  1. Peel and chop the avocado into half centimetre cubes (1/4″).
  2. Combine with the garlic, lime juice, cilantro and green onions and stir well.
  3. Refrigerate until serving.

Tortilla Cones:

  1. Preheat the oven to 175° C or 350°F.
  2. Lightly brush the tortilla shell with olive oil to prevent it from drying out.
  3. Using a pizza cutter and a kitchen ruler, cut the tortilla shell into 5-7mm strips (1/4″).
  4. Join 3 strips together end to end using a bit of water and pressing the strips firmly together.
  5. Carefully wrap each strip, oiled side in, on the cannoli cones. I found that pressing some tin foil on the tips prevented them from unraveling.
  6. Bake for about 10 minutes turning once. You are aiming to dry out the tortilla into a crisp, cracker cone.
  7. When finished, allow to cool for a minute and gently pry the cone from the cannoli mold. Reserve for presentation.
Tortilla1_4657

The strips are being attached to each other.

Tortilla Cone_4658

I won’t lie and say it’s easy, but with a little practice, it worked out very well.

OvenReadyCone_4659

The cones are ready for the oven

They released perfectly without casualties.

They released perfectly without casualties.

Soup Assembly:

  1. Reheat the soup and chicken/turkey separately until piping hot. Ladle a generous amount of soup into each bowl, if using BBQd chicken or turkey breasts, shred into bite sized pieces and pile the chicken/turkey in the centre. If using the whole pre-roasted whole chicken, remove from bones and shred and pile into the centre of the bowl. Add a tablespoon of the avocado mixture and a tablespoon of yogurt. Sprinkle a tablespoon of the grated cheese over the hot soup and add the tortilla cone last to stand in the centre.Serve immediately with a wedge of lime.

Serving suggestions:

  • Serve with Jalopeño corn bread.
  • Instead of fussing with the tortilla cones, just toast the sliced tortilla strips until crisp and serve piled in the centre like a Tee-Pee.

 

Read Full Post »

A very popular Mexican restaurant opened a second location just north of our hood in The Junction, Playa Cabana Cantina. We were elated because the original location is always so busy they regularly have one hour line ups outside, rain or shine. About a month ago a friend made reservations and they still had to wait an hour for their table! I don’t do lines (queues), period. If I can’t get a reservation and timely seating, I just can’t be bothered to go, no matter how delicious the food claims to be. There are too many really good restaurants in Toronto to waste time standing in line!

Cabana Cantina Junction_4254

The eclectic retro décor really suits the place.

When Playa Cabana Cantina opened in The Junction we were very happy to have a good Mexican restaurant so close to home. We’ve eaten there twice for lunch/brunch both times and I am very happy to report an excellent review BOTH times! We’ve tried going back for dinner but that’s another story.

Our first lunch we each ordered our own meal, and we knew that future visits would entail sharing, the portions are HUGE. JT had a Burrito with Guajillo-chipotle marinated free range chicken grilled over coals with fresh mango salsa which was wrapped with melted Oaxacan cheese, rice, and beans, they topped it with fresh guacamole, pico de gallo, crema, and it sat in two very colourful sauces: green tomatillo sauce and red tomato sauce $13. JT couldn’t say enough good things about it; I had a taste and it was a flavour explosion in my mouth. The red tomato sauce was delicious, the tomatillo was a bit tasteless, but I’ve not had tomatillo sauce before so maybe it is supposed to be mild. Again, there is enough food on the platter to share between two people and I guarantee you will not leave hungry. I ordered a smaller order of three Tacos de Chori-Queso; the tacos were homemade corn and water tacos filled with homemade Mexican Chorizo wrapped with Oaxacan cheese $14. Although my selection was delicious, it was a bad choice for me because the tacos were actually deep fried and the Chorizo was a bit greasy; not withstanding, it was still quite delicious, but I prefer healthier options, particularly when I’m not sharing.

On our second visit we smartened up and shared one of our favourite brunchy plates: Heuvos Rancheros and we were not disappointed. Made with three eggs, Spanish and Mexican Chorizo, rice with corn, black beans, flour tortilla, guacamole, sour cream and queso. The eggs could have been a bit more cooked (the whites were pretty runny) but the yolks were perfect. We divided the plate one third-two thirds (the larger one for JT) and it was perfect. The Chorizo was plentiful and very flavourful and it wasn’t greasy like my first taco experience; it also spiced up the plate with a bit of heat perfectly.

Service was good and both times the food came quickly, but the second time we had to ask for water fill ups. The noise level during Brunch is relatively quiet but another table (bit older than we are) asked them to reduce the volume for the music (we chose a table as far from the hanging speakers as possible). I suspect that it’s likely much more animated during the dinner hours.

Cabana Cantina Junction Huevos Rancheros_4230

Three eggs, chunks of chorizo, a flour tortilla, black beans, guacamole, sour cream, rice and corn.

Cabana Cantina Junction Huevos Rancheros_4254

We shared the Huevos Rancheros the second visit and boy were we glad we did, it was enough food for both of us.

One Thursday night, we decided to try Playa Cabana Cantina in our neighbourhood, but we knew we were playing with fire, so we called first. The gentleman said they were fully booked with reservations but there is ALWAYS seating at the bar; don’t worry, I’ll find you a seat, he said. We do bars! In fact, I love sitting at the bar because you can often get to know the bar tender and it’s always a pleasant conversation. Sadly this was not to happen that Thursday night. About 15 minutes after we called we arrived at the restaurant and guess what? No room, not one seat, not even at the bar. Needless to say we were rather annoyed and likely won’t be going back for a while (they shouldn’t have made promises they knew they couldn’t keep), not that they will miss our business because they seem to be booked every night even without us! Too bad, I liked their food.

Playa Cabana Cantina
2883 Dundas St. W, Toronto, ON
647-352-7767

Monday Closed
Tuesday 5pm – 12am
Wednesday 5pm – 12am
Thursday 5pm – 2am
Friday 5pm – 2am
Saturday 5pm – 2am
Sunday 5pm – 12am

Overall rating of The Junction Playa Cabana Cantina (in my opinion): Decor 4/5, service 3.5/5, food 4/5, Value 4/5, Noise: 4/5 (1 being very noisy, and 5 being very quiet).

Disclaimer: We purchased our meals for full price and my opinions just that, my opinions.

Read Full Post »

We adore Mexican food, not the fast food kind, but a genuine ma and pa Mexican restaurant. Sadly we have few and far between in Toronto but there are a couple of good ones. The one I love for lunch is Cucina Lucerno down by Maple Leaf Gardens and why I love it for lunch is that they make a TO DIE FOR Sopa Azteca. Full bodied, flavourful and filling, the three F’s! When I saw the link to slow cooker chicken tortilla soup on Barb’s blog (Profiteroles and Ponytails) in her weeknight survival techniques post, I was immediately drawn to it. The sound of the ingredient combo, just made me think of Sopa Azteca (cue mouth watering), which according to Rick Bayless is one and the same! Go figure!

As Yorkesgirl recommends, I BBQ’d a couple of chicken breasts with a flavourful dry rub*, and then I shredded them and ‘finished’ them off in the slow cooker for about 20 minutes. The soup is divine and is so darn easy. You can even drop the chicken breasts directly into the slow cooker and just let it cook for hours and hours, the chicken is best shredded so over cooking is not a problem!

A very tasty soup, if I do say so myself

Sopa de Tortilla

Serves 6-8

Ingredients:

  • 2 small chicken breast, BBQ’d* with dry rub (see notes below)
  • 1 can whole peeled tomatoes, crushed, low sodium
  • 300g enchilada sauce (I wouldn’t bother putting this in next time).
  • 1 onion, chopped
  • 2 cloves garlic, minced finely
  • 1 fresh green jalopeño, minced finely
  • 4 cups water
  • 2 tsp cumin
  • 2 tsp chili powder
  • 2 tsp smoked paprika
  • 1 tsp unsweetened cocoa
  • 1 bay leaf
  • 1 tbsp chopped cilantro leaves
  • 1 cup frozen corn kernels
  • 1 tsp lime juice

Directions:

  1. Place everything but the chicken into the slow cooker on high, stir. Cook for 2-3 hours and then add the frozen corn and cook five minutes and then add the shredded BBQ’d chicken* and cook for 20 minutes until thoroughly heated through.
    Or, sauté onions and garlic in a soup pot, add the jalopeño, spices, cocoa and cilantro and stir until you smell the spices. Add the canned tomatoes, enchilada, water and simmer for 20-40 minutes (longer you simmer the better the flavours).
  2. Serve with a dollop of low fat Greek yogurt, a sprinkling of cheese of your choice (I had cheddar), some green onions and of course some oven dried tortilla strips. Enjoy.

*BBQ Chicken Rub

Ingredients:

  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp unsweetened chocolate
  • 2 tbsp brown sugar
  • 1 tsp salt
  • 1 tsp granulated garlic (not garlic salt)
  • 1 tsp ground dehydrated onion flakes

Directions:

  1. Mix the spices together in a small bowl.
  2. Remove skin from the chicken breasts and cover with the dry rub. Grill or pan fry finishing in the oven on medium heat until chicken juices run clear (around 165° F).
  3. Tent and allow to cool for 10 minutes. Using a couple of forks, shred the chicken into bite-sized bits.

I’ve had this soup a couple of times now and still have a serving in the freezer which I’m saving for a particularly ugly day when I need some soup to cheer me up.

Read Full Post »

20121007-101639.jpg

We’re celebrating Canadian Thanksgiving at my brother’s place on the Muskoka’s and it’s pretty chilly. Although on the way up the trees seemed to be at their height of Autumn colours, the trees along Lake Rosseau aren’t quite there yet.

I set up a couple of posts before our holidays knowing that I would be busy when I returned; I’m still trying to organize all my photos from the trip, but that is a full time job. It’s great to have the camera (iPhone) at your disposal all the time, but it does make it too very easy to take too many photos. I have more than 300 and JT has over 150 photos (he didn’t bother taking too many because my phone takes better pictures!). I am hoping to have the Paris part of our trip next week sometime, in the meantime, I hope you enjoy this post…continuing on the tapas theme.

We had a tapas dinner party for some friends the weekend before we left and I made Spelt Fajita Shells; I made them myself instead of buying them at the store because I wanted smaller shells, so that we wouldn’t fill up on one tapa. They worked out great, and I’ll be making them again.

Can you guess what this is?

How about this?

We had a garlic shrimp skillet to stuff these little babies with. It was quite successful as the shrimp vanished in no time!

I made mini fajita shells so that we could eat more of them!

Spelt Fajita Shells

Original recipe can be found here.

Ingredients:

  • 3/4 cup spelt berries, ground in a mill or 1 cup spelt flour
  • 1/2 teaspoon salt
  • 3/4 teaspoon baking powder
  • 1/2 tablespoon oil
  • 1/2 cup hot water

Directions:

  1. Combine all the ingredients (I used my food processor, but don’t over process) and mix into a ball of dough. It should have a little elasticity but not too much.
  2. Cover and let sit in a warm place for 20 minutes.
  3. Divide the dough into 16-20 equal parts and let sit, covered, another 20 minutes (these will make a tortilla about 10cm or 4inches in diametre).
  4. Take each ball and place closer to the hinge of the tortilla press (not centre) and press down. To get it even thinner and bigger, pulse the press a few time so that the dough reaches to the edges of the press. Repeat until all of the dough balls have been pressed. Keep covered with a damp cloth so they don’t dry out.
  5. Preheat a skillet on medium high heat. Spray with non-stick cooking spray.
  6. Cook each side of the tortilla until golden (or slightly brown, like mine)
  7. Cook all of the tortillas, watching carefully. The instructions said to place the tortillas in a plastic bag, with wet paper towels in between them to keep them soft and moist but if you forget, you can steam the tortillas just before serving and they will become soft and moist and fresh again.
  8. Freeze leftovers and reheat by steaming.

Yes, that is a glazed ceramic flower pot bottom, you caught me ;-)!

Sizzling garlic shrimp with cilantro and lemon

Read Full Post »

« Newer Posts - Older Posts »

%d bloggers like this: