Browsing: Entrees

Theresa’s Chicken & Black Beans

February5

What started as a “ministry” (defined as a term of service to others) for D and I has turned out to be anything but.  I’ll explain.  A number of years ago a young family came to our house to learn a little bit more about our community.  I had put out refreshments and a couple of things to nibble on.  They asked in advance if they could bring their newborn baby along.  When they arrived, our youngest daughter whisked the baby away and kept him entertained while the adults enjoyed some one on one time together.  This was our version of hospitality, nothing out of the ordinary, just how you take care of people when you invite them to your home.  Well, the husband and wife went on and on about how our evening together was an absolute delight and the most pleasurable evening that they had enjoyed in a very long time.  Even though our family is all grown up, it doesn’t mean that D and I do not remember those years, when everything was focused on the caring of our children with little time alone with other adults.  Well this got me thinking-maybe D and I should host one of these evenings once a month!

We start as soon as most parents are getting home from work so all that they have to do is gather up the family and arrive at our place in time for dinner.  D and I (and Sister #3 who had to be recruited when the gang grew too large for us to manage on our own), eat with the kids in the dining room and the parents help themselves in the kitchen and find a spot in the living room.  As soon as we have completed supper we head downstairs to our family room that we have set up for play.  The evening commences when the young families head home in time for their kids to have a regular bedtime.

Fast forward a number of years (I truly do not know how many), and our little time “of service” is rolling along.  Except that it does not feel anything like a favour to others but an absolute joy for us.  In fact, D is like a little child himself, watching out the window in anticipation of the families’ arrival.  I have had to become more and more imaginative with my cooking as the group has grown quite large and I want to ensure that the meals are quick, not messy, nutritious and affordable.  We plan in advance.  We have a gathering this week and found a great buy on whole wheat tortellini that I will serve with a tomato veggie sauce.

In addition to the joy that we experience when being with the families and all of the hugs and kisses from the toddlers upon their departure, the families take the time to reciprocate whenever they can with pictures for the fridge (both from the portrait studio and crayon renditions by the children), other much appreciate gifts and often times, dinners at their home.  I know that cooking for us is stressful.  Not because we are picking eaters, in fact, we are quite the contrary, but because people seem to think that we consume culinary masterpieces on a regular basis, when this is absolutely not the case.

Recently, one of “our” families asked us to dine with them.  As we were heaping accolades upon Theresa and the meal, she quietly said :”Oh, I am so glad.  We wanted this meal to be special, because we wanted to show you how much we appreciate what you do for us.”  There it is again:  Food=love.  We knew we were loved because of the care that went on in kitchen, in fact we knew we were loved, from the very time of the invite.

I didn’t want to put any extra pressure on T and J, so I didn’t take my camera that evening.  Instead, J texted me the main course recipe with his I Phone and I recreated it at home.  I altered the recipe quite substantially, not because it wasn’t perfect, but because I didn’t have the exact same ingredients as Theresa in the house.  Her version is from The Joy of Cooking which she indicates is her go-to recipe book.  It was mine too when I was a young Mom, but when the spine broke and my favourite recipes kept slipping out to be forever lost in the untidiness of new parenthood, I had to lay it to rest.

I assembled the dish last evening, but then when no one came home for dinner (I indulged in Superbowl leftovers in front of the Jets game) I baked it up this morning.  I have a dinner date tonight so that our house will enjoy this scrumptious dish without me.  In the mean time the taste is just as delectable as Theresa’s version.

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Theresa's Chicken & Black Beans
Author: 
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
Adapted from the Joy of Cooking
Ingredients
  • 3-4 boneless, skinless chicken breasts (not IQF- individually quick frozen)
  • 4 oz. feta cheese (original calls for goat cheese)
  • 1 T chopped hot banana peppers (original calls for 2 jalapenos)
  • 3 minced rehydrated sun-dried tomatoes
  • 540 ml canned black beans, drained
  • 1 shallot, chopped (original calls for a small red onion)
  • ⅓ c cilantro, chopped
  • 1 T canola oil
  • 1 t cumin
  • 1 t red wine vinegar
  • pinch of cayenne pepper
  • lime wedges if desired
Instructions
  1. Using a sharp knife, place a cut into the side of the middle of the thickest part of each chicken breast.
  2. Carefully moving the knife around, create a pocket in the meat.
  3. Using a small food processor or chopper, mince the peppers and sundried tomatoes.
  4. Add the feta and pulse another couple of times until well blended.
  5. Spoon ¼-1/3 of this filling (depending on whether you are using 3 or 4 breasts) into the pocket of the chicken.
  6. Refrigerate 15 minutes.
  7. Cut 3-4 pieces of aluminum or parchment paper.
  8. Lay the breast, smooth side up onto these sheets.
  9. Mix the beans, shallot, cilantro, canola, cumin, cayenne and red wine vinegar together in a small bowl.
  10. Place onto the chicken on the sheets.
  11. Carefully fold the sheet edges together and create a firm seal.
  12. Bake at 375 degrees for half an hour. Check and leave until desired doneness.
  13. Serve with a squeeze of lime if desired.

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Kath’s quote: “Stand facing the stove.” – Marion Rombauer Becker (collaborator of the Joy of Cooking)

Love-that is all.

 

Wild Rice & Quinoa Cakes

January13

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I was given a very thoughtful gift this Christmas.  It was a basket of Manitoba food products.  The one that I was most excited about was the organic wild rice from Horseshoe Lake.  The lake is located in an isolated area in central Eastern Manitoba in the pre-Cambrian shield.  We used to holiday at Nutimik Lake in the Whiteshell, so the rugged rocky landscape and the pristine lakes are familiar to me.  I learned that the company has been a family run business for over 50 years and that owner Gus Carlson built one of the very first Manitoba wild rice processing plants.

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Wild rice is low in calories and fat, and high in protein and natural fibre.  It also contains a wide variety of minerals and vitamins such as riboflavin and niacin.  I decided to punch up the protein even more by adding quinoa to the recipe and was very happy with the results.  The texture of the rice and therefore the cake is firm and chewy and the rice retains a nutty quality.  When mixed with celery, green onions and minced ginger the result is a complex combination of flavours.  If you think that the ginger might be too much of a surprise, try switching in out with lots of chopped garlic.

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Wild Rice & Quinoa Cakes
Author: 
Recipe type: Entree
Cuisine: Canadian
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 c cooked quinoa
  • 1 c cooked wild rice
  • 2 eggs
  • ½ c whole wheat flour
  • 1 stalk celery, finely chopped
  • 3 green onions, finely chopped
  • 1 " piece fresh ginger, finely chopped
  • ¼ c chopped pecans
  • canola oil for frying
Instructions
  1. Throw everything in a bowl and mix thoroughly (I used my hands).
  2. Scoop out using a shallow measuring cup that will create the patty shape.
  3. I used a flat no-stick grill that I sprayed with canola oil but more oil would create an even crispier texture.
  4. Cook on one side on a hot grill about five minutes.
  5. Press down with a egg lifter to flatten the patty even further before flipping.
  6. Cook on second side until they reach desired crispiness.
  7. Serve with regular or no-fat sour cream.

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Kath’s quote: “rice is the best, the most nutritive and unquestionably the most widespread staple in the world.” –Escoffier

Love-that is all.

 

Lazy Person Perogies

December20

There are so many reasons why I love working from home.  This morning as Daughter #2 flew out the door, she said: “Mom, could you please throw my laundry in the washing machine for me”?  amd I had the time to cheerfully oblige. I took an extra long walk with our old dog as he has a very thick coat and loves the cold winter far more than the balmy summer.  I met a good friend for a long lunch and picked up a few groceries on the way home.  I will be here when the wee one gets dropped off later this afternoon so that Glamma and Poppa can babysit this evening.

But this is also the time of year when I miss the camaraderie of a busy office with silent santas and pot-luck lunches.  Last week when I was at the Global studios they were getting ready for a special group lunch and there were crock pots plugged in and various people arriving with their casseroles full of savoury treats.  I got to peak under the lid of one such covered dish and it looked so good that I made it last evening for home.

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Lazy Person Perogies
Author: 
Recipe type: Entree
Cuisine: Canadian
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
An enormous step is removed by using large shelled pasta as the perogy casing.
Ingredients
  • 340 g package of large pasta shells
  • 3 c mashed potatoes
  • 2 c grated cheddar cheese
  • 1 c cottage cheese (I used the reduced fat variety)
  • 1 egg
  • 2 small or 1 large onion, diced
  • 1 pound, sodium reduced bacon (might as well cook it all but only use as much as desired and refrigerate the rest for future use)
  • sour cream, as desired
Instructions
  1. Prepare pasta according to package directions.
  2. Drain and set aside.
  3. In a food processor, using a coarse grating blade, shred the cheddar cheese.
  4. Remove and set aside and remove the grating blade.
  5. Mash potatoes with a couple of pulses.
  6. Remove to bowl and mix in egg, cheddar and cottage cheese.
  7. Dice the onion in the processor.
  8. Chop the bacon.
  9. Cook together until crisp, drain & place on paper towel.
  10. While bacon and onions are cooking, stuff the shells by the heaping teaspoonful.
  11. Place open side up into 2 casserole dishes.
  12. Sprinkle onion and bacon mixture over shells.
  13. Cover and bake at 375 degrees for 20 minutes.

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Kath”s quote: “In any world menu, Canada must be considered the vichyssoise of nations — it’s cold, half-French, and difficult to stir.”-James Stuart Keate

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Love-that is all.

 

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One Fish, Two Fish

November5

D and I know that fish are some of the most nutritious food products that you can eat because they are high in protein and in omega-3 fatty acids (good cholesterol). Studies show that eating fish at least twice a week can significantly reduce the risk of hypertension, heart disease, rheumatism, and dementia, among others.  Since I have recently received my first high blood pressure reading, I am researching natural ways to get my readings back into the normal range.

We know that we are not the only ones, many are not eating enough fish on a regular basis, because fish cuisines are generally difficult to prepare. The best way I have discovered is with the use of a microwave. The trusty and versatile cooking appliances can be utilized to cook healthy fish recipes in an instant. Here are two quick recipes that I am going to try.

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Garlic Cod

Get a small piece of cod that is about eight ounces in weight and carefully place it on a microwaveable dish, cover. Set the mic on full power and cook the cod for two minutes.

Take the fish from the microwave and allow it to simmer. Add a knob of butter and crush about three to four cloves of garlic and scatter them over the fish (you can add more garlic if you want). Put the fish back into the mic and put it back on full power to cook the remaining ingredients. Put some lime juice, salt, and pepper and voila your garlic cod is ready to serve!

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Chili Lime and Tuna

Place a small piece of tuna that is about eight ounces in weight on a microwaveable dish, cover. Set the microwave on full power and cook the tuna for three minutes. Remove it and allow it to simmer. While at it, you can put some chilli powder and lime juice to add the zest that you want. Check the fish and make sure that it is fully cooked before serving.

As you can see, cooking healthy fish recipes is quick and easy with the use of microwaves. With these recipes, you can prepare fish cuisines that have healthy levels of omega-3 fatty acids and protein without taking too much of your time.

Kath’s quote: “In the hands of an able cook, fish can become an inexhaustible source of perpetual delight.” Jean-Anthelme Brillat-Savarin

Love-that is all.

Ham and Three Potato Casserole

October21

Sister #3 missed out on our family Thanksgiving dinner.  She helps D and I take care of the kids when we host our Young Families’ group.  I had abundant left overs and instead of getting tired of them during the days following the Thanksgiving, I repanned everything and put it all in the freezer to feed another large group.  There are approximately 20 of us in the Young Families Group including toddlers and babies, so this seemed like a good time.  I decided that a baked ham would do the trick to adequately feed everybody and that the ham would pair well with my leftovers of sweet potatoes, caramelized onions and roasted garlic potatoes and baked squash and quinoa.  The supper was a success, but then I was left with a new challenge-what to do with the leftover ham?

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I dug out an old recipe that I know that my family loves but was amazed at how much fat it contained.  By the time I had finished modifying it, I had written an entirely new recipe.

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The recipe indicates using three different potatoes but this is only because I had three varieties in my fridge.  We have loved all the assortment of potatoes in our garden share basket this season.  I used the array of pink and blue (looked more like dark purple to me) ones for this dish.  I would recommend though that at least one variety be a sweet potato because they have different nutrient values that regular potatoes.  In addition, the combination of the sweetness of the sweet potato and the saltiness of the ham, is one of my favourite taste combinations.  Add the tartness from the sour cream and the sharpness of the old cheddar cheese and we are really onto something here….

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Since I was using more than one kind of potato, I had a hard time judging how many pounds I was using.  D eyeballed it at five pounds but I thought closer to ten, so I doubled the “moisture” , that is sour cream and cream soup.

Ham and Three Potato Casserole
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: oodles
 
Ingredients
  • 5-10 pounds potatoes, cut into bite-sized cubes
  • 2 500 ml containers of 1% or no fat sour cream
  • 2 cans sodium reduced cream soup (I had mushroom on hand)
  • 2 c shredded old cheddar cheese
  • ½ c chopped green onion
  • 4 c cubed left over ham
  • 1 c bread crumbs
  • ½ c parmesan
  • butter flavoured, canola spray oil
Instructions
  1. Boil potatoes until fork tender.
  2. Drain but retain a cup or so of potato water in case your casserole sauce requires thinning.
  3. In a very large bowl, mix potatoes, sour cream, soup, cheese, onions and ham.
  4. If the mixture does not seem wet enough, add and mix in the potato water.
  5. Spoon into two 9 x 13 inch pans.
  6. Mix breadcrumbs and parmesan cheese together.
  7. Liberally shake onto casserole top.
  8. Cover crumbs with cooking spray.

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Under normal circumstances, I would have put the second casserole in the freezer but I love to send our kids home with leftovers after mandatory Sunday suppers, so I did so and now we have enough left for supper tonight!

Kath’s quote: “The most remarkable thing about my mother is that for 30 years she served the family nothing but leftovers. The original meal has never been found.” –Calvin Trillin

Love-that is all.

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