Mexican Chili
I made this dish for a Halloween pot luck at work last week. It was a hit! It wasn’t too labor intensive and the sides to serve with it are pretty much a must! They round this chili out nicely.
Now imagine this chili with tortilla chips crushed over top. My picture taking is a work in progress…
Here’s what you need to do:
Mexican Chili
4 lbs ground beef
1 medium onion, finely diced
4 garlic cloves, minced (I used only 3 because they were large)
2 8oz cans of tomato sauce
4 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons ground oregano (I only had dried and it worked just fine)
2 teaspoons salt
1/2 teaspoon cayenne pepper
1/2 cup masa harina (corn flour, found in the Mexican or International section of your grocery store)
2 19 oz cans red kidney beans, drained and rinced
2 19 oz cans pinto beans, drained and rinced
Toppings:
Shredded cheese
Tortilla Chips
Lime wedges
In a dutch oven, or heavy bottomed pot, over medium heat, add olive oil and cook onions until translucent. Add ground beef and garlic and cook until the meat has browned. Pour in the tomato sauce, chili powder, cumin, oregano, salt, and cayenne. Stir well and reduce heat to simmer for 1 hour.
Drain the beans and rince well. Set aside. Measure the masa harina into a bowl and add 1 cup of water. Stir to combine. Add the corn flour mixture into the chili and allow it to simmer for about 10 minutes. At this point, add water, 1/2 cup at a time, if you find your chili is too thick. Add in your beans and warm through.
To serve, plate the chili and squeeze a lime wedge over the chili. Top with cheese and crushed tortilla chips.
Enjoy!
(Source: Adapted from Simple, Perfect Chili)
Kid Friendly Asian Lettuce Wraps
For tonight’s meal, I made Asian lettuce wraps. Nothing crazy-new, but just that little bit different. At first, my daughter was like, no way! But, then she watched my husband and I assemble our wraps, and she wanted to give it a try. She liked it instantly. *** Proud mommy moment ***
Don’t mistake that face for disgust. That’s lettuce crunching action!
We didn’t get home until about 5:30PM tonight. Despite the steps to making these wraps, we were sitting down, eating, by 6:30PM, Not bad, I’d say! But, if you do have time, prepping the chicken in advance would save you some! What I liked the most about these wraps, particularly for kids, was that they weren’t spicy. In fact, the sauce to pour over top of them was a bit sweet. I liked it enough to share the recipe with you. 🙂
Here’s what you need to do….
Asian Lettuce Wraps
Stir Fry Sauce
2 tablespoons honey
1 teaspoon rice wine vinegar
2 tablespoons low sodium soy sauce
Dipping Sauce
1/4 cup honey
1/2 cup warm water
2 tablespoons low sodium soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon freshly squeezed lemon juice
1/8 teaspoon sesame oil
1 tablespoon dijon mustard
Chicken Stir Fry
1 tablespoon canola oil
1 tablespoon sesame oil
6 boneless, skinless chicken thighs
1/2 can, drained, water chestnuts, diced
1/2 cup mushrooms
1/2 cup finely diced yellow onion
2 cloves garlic, minced
Cabbage leaves or Iceberg lettuce leaves
Directions:
Prepare the stir fry sauce in a small bowl and set aside.
To prepare the dipping sauce, add the ingredients, and bring to a simmer on medium heat. Cook for about 5 minutes. Set aside for serving.
For the stir fry, add both oils to a hot skillet, set to medium-high. Add chicken and cook until no longer pink, about 10 minutes. Drain all excess liquid. Pour in the Stir Fry Sauce. Add all other ingredients, except for the lettuce leaves, and let cook for about 5 minutes.
Serve with lettuce leaves. Enjoy!!
(Source: Adapted from Skinny Ms)
The Mighty Meatball
I haven’t blogged much lately. After my year on leave after losing my baby boy, I had the summer with my daughter to spend how we wanted. She was out of preschool and I had finally felt like I could enjoy my time with her. On July 4th, 2015, we threw the best memorial birthday bash we possibly could for my angel baby boy, David. He would have been proud. I know his sister was. That day was healing for me. A bright light on what could have been a very dark day.
Since then, I have returned to work as a teacher. Crazy early mornings, long days, short nights, and it’s a good thing. Because of the very little time I have in the evenings, being organized for my week ahead is a must. I came across this meatball recipe from one of my favorite bloggers and Food Network chef, Ree Drummond. The best part about making these meatballs is the variety you get from them: Sweet ‘n Sour Meatballs, BBQ Meatballs, Swedish Meatballs, Spaghetti & Meatballs…. It’s practically endless!
I followed this recipe to a T and, as usual, Ree didn’t disappoint. They’re great! I’m so glad I have them as a go-to in my freezer!!
Here’s what you need to do:
The Mighty Meatball
5 pounds ground beef
1 1/2 cups plain breadcrumbs
1/2 cup milk
1/4 cup heavy cream
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons grainy mustard
1 teaspoon each salt & pepper
1/2 teaspoon red pepper flakes (optional)
4 large eggs
2 tablespoons olive oil
Combine all of the ingredients in a bowl, except the olive oil. Using your hands, combine the ingredients until well blended. If you have one handy, use a scoop to help shape each meatball. Otherwise, use a tablespoon. Roll each meatball into uniform balls. Place on parchment paper, and flash freeze for 10-15 minutes prior to cooking, so that they are less likely to fall apart.
To brown, heat a skillet over medium-high heat, with 2 tablespoons of olive oil (that is all you will need to cook the whole batch). Make sure to brown the meatballs in batches, so as not to overcrowd the pan. You don’t want the meatballs to touch. Brown on all sides, about 5-10 minutes. Remove onto a paper towel lined plate to drain off the excess oil.
To freeze, place the cooked and cooled meatballs on a baking sheet, lined with parchment, in a single layer, into the freezer, and allow the meatballs to freeze slightly. Then, transfer into a freezer bag and store. For my family, I only needed 20 per bag, which actually ended up being too many for 3 people. 15 per bag would be plenty for a family of 3. 🙂
Enjoy!
(Source: Ree Drummond’s All-Purpose Meatballs)
Cheesy Sausage Pasta
On such a rainy, cool June day, something warm and comforting seemed, not only appropriate, but necessary!! This is the coldest June I can ever remember! I wish my running were better, because it is definitely a good month for that!! But, running, at least for me, was not happening today. With the forecast calling for ‘buckets of rain’, our basic plan for the day was staying in, keeping cozy, and watching movies!! We did manage to get to the St. Lawrence Market this morning, before the rain started.
The St. Lawrence Market is one of our favorite places to go on a Saturday morning. There are farmers markets in different areas of the city every day in Toronto, but none as big as the St. Lawrence Farmers Market on Saturdays. Our typical Saturday there involves a breakfast sandwich, smoothie and wandering around buying local fruit, veg and meat.
Today, among other things, we bought local sausage from the Tanjo Family Farm, located in Millbank, Ontario. When we were following the Whole 30 program, and were craving sausages, we couldn’t find ANY without added sugar! Until we happened upon the Tanjo Family Farm. They don’t add any sugar to their sausages. They even had the ingredients listed for us to make sure. They were the best tasting sausages EVER! Needless to say, we like these guys. They tend to sell out of their product, so we had get there early to make sure we could get some. Today, we got 6 Italian sausages and a 3 pound pork shoulder! I’m excited about the pork shoulder, and have a recipe in mind! I’ll share that later. 🙂
With all the rain today, going outside to grill sausages just wasn’t going to happen. As I was thinking of what to make for a late lunch, I realized I had everything to make a yummy, warming, pasta! The sausage would work perfectly!! If you have any on hand, feel free to add in some arugula or spinach. Would be a great addition!!!
Here’s what to do:
Cheesy Sausage Pasta
3 Italian sausages, casings removed
1 large shallot, diced
500 ml marinara sauce
1 whole Buffalo mozzarella, cubed
1/4 cup parmesan cheese
Olive oil
Salt & pepper to taste
Shelled pasta (or whatever pasta ya got!)
Boil pasta in salted water until al dente. Set aside. Saute shallots in olive oil, add sausage and about 1/2 teaspoon of salt and some pepper. Stir occasionally, until sausage is cooked through. Add marinara sauce and allow the sauce and the sausage to get to know each other for a bit. Just before adding the pasta, add the mozzarella cheese. It will melt pretty quick! Add pasta, parmesan cheese and season with salt and pepper, if needed.
Enjoy this ooey, gooey goodness!
(Source: Boss Of The Apple Sauce)
Prosciutto Egg Cups
I haven’t made a post in such a long time, I almost don’t know what to do! Almost. My husband, Michael, and I successfully completed the whole 30 program back in May. We did well! I was just talking to a friend today that is doing the Whole 30 and is struggling with food prep for the week, along with juggling work and life. It was definitely the hardest part of following that plan, and I cook a lot! I am also currently on leave from my ‘real’ job as a teacher. Cooking breakfast alone, the way I was cooking breakfasts while on the Whole 30, would’ve been such a struggle, if I had to also worry about getting out the door for work. I probably would’ve had to get up really early, and I don’t do really early very well. Kudos, Katie, you’re doing awesome!
These prosciutto egg cups are so easy and so tasty, they are the perfect brunch item for a large crowd! Granted, wrapping the prosciutto in the muffin cups can be a bit time intensive when you’re doing many, but it’s worth it in the end. Here’s what happened…
BEFORE you line the muffin cups with prosciutto, spray each cup with an olive oil spray. This step will save your life in clean up!
Crack one egg into each cup and season with salt and pepper.
Bake at 375 for 15 minutes and done! They will seem really loose and underdone, but just trust that they are done. Wrap that one around your brain!
Use a flexible spatula to help release the prosciutto from the sides of the pan and it should remove itself easily. If you’re on the Whole 30, or not, serve with a side of roasted sweet potatoes. Yummy!!
Here’s what you need to do:
Prosciutto Egg Cups
Equipment
- Muffin Tin
Ingredients
- Olive oil spray
- 1 slice of prosciutto for each cup you need
- 1 egg for each cup lined with prosciutto
- Salt & pepper
Instructions
- Preheat oven to 375 F.
- Spray muffin tin generously with oil.
- Line as many cups as you need with 1 slice of prosciutto for each cup.
- Crack one egg into each cup.
- Season with salt and pepper.
- Bake for 15 minutes.
- Enjoy!!
Notes
Chicken Salad Lettuce Wraps
Chicken salad may seem mundane and boring, but this one is different! It has natural sweetness from the apple and a crunch from the almonds. It’s satisfying and healthy and a keeper of a recipe! When you are following a food plan that eliminates dairy, finding something to eat that is creamy is kind of special! Here’s what happened…
First things first, if you can’t eat sugar, you need to make homemade mayo. If you can, store bought mayonnaise will work just fine here.
Here’s what you need to do..
Chicken Salad
2 boneless skinless chicken breast, cubed and seasoned with salt and pepper
2 tablespoons olive oil
2 shredded carrots
1 diced celery stalk
1 large apple, diced
1/4 cup almonds, chopped
2 to 3 tablespoons homemade mayonnaise, or store bought
1 or 2 scallions, diced
Paprika (optional)
In a non-stick pan, cook chicken in olive oil until cooked through. Allow to cool slightly. Add the carrots, celery, apple and mix together. Add mayonnaise and adjust the amount if you feel it needs more. Just before serving, add in the almonds, scallions and salt and pepper, if necessary. Sprinkle with paprika. Serve with romaine lettuce leaves.
Enjoy!
(Source: adapted from https://goodcheapeats.com/2013/04/chicken-salad-wraps/|)
Homemade Mayonnaise
I’ve made this recipe several times, since starting the Whole 30 program and I think I will make it forever! Who needs mayonnaise with added sugar if you don’t need it?! Having a food processor to facilitate this recipe is a necessity, in my opinion. You could do it by hand and get a serious arm work out. If you do, let me know!
There is raw egg yolk in this recipe, so the longest it will keep is about a week. If you feel uncomfortable using raw eggs, use pasteurized eggs. We buy our eggs from a local farmer, so they are pretty fresh and have worked well for us! I always double this recipe, but you can make a single batch, if that’s all you need.
Here’s what you need to do…
2 egg yolks
4 teaspoons white wine vinegar
4 teaspoons lemon juice
1/2 teaspoon salt
1 1/2 cups light olive oil
In the bowl of a food processor, combine the yolks, vinegar, lemon juice and salt and blend till combined. While the food processor is running, slowly add the oil, allowing the mixture to emulsify. Transfer to a container with an airtight lid and store in your refrigerator for about 7 days.
Enjoy!
(Source: adapted from: https://goodcheapeats.com/2013/04/homemade-mayonnaise/)
Royal Icing
Since I’m on day 18 of the Whole 30 plan and I can’t eat any sugar, I thought it would be a good idea to post a very sugary icing that I can’t currently have! Make sense? Thought so.
Many years ago, my sister, mom and I took a cake decorating course together. My mom and I continued on to take a wedding cake decorating course. I think my sister was in Vancouver when we did this, or she would’ve joined us for the second course. Over the years, we have made a lot of cakes! With that, a lot of icing! Buttercream icing, of course, but we’ve also made royal icing, as it hardens well and works well when making adornments, such as flowers.
Royal icing is also excellent when baking cookies. Which is what I used this recipe of royal icing for. So, let’s get started! Here’s what happened…
To begin, in a separate bowl, sift all of your icing sugar, so that you don’t have any lumps. If you are like me, and you don’t have a sifter, use your whisk to break up some of the lumps. It’s not perfect, but it does the trick!
In the bowl of a stand mixer, whisk together the meringue powder and warm water until frothy.
Add your cream of tartar and all of your icing sugar at once to the meringue mixture.
On the lowest setting, using your paddle attachment, mix the ingredients for 10 minutes. My mixer conveniently has a timer and automatically shuts off after 10 minutes.
The consistency should look something like this.
Store, at room temperature, in an airtight container for up to 3 weeks.
Here’s what you need to do…
Royal Icing
3/4 cup warm water
5 tablespoons meringue powder
1 teaspoon cream of tartar
1 kg bag of powdered sugar (I measured it out to be about 7.5 cups)
Sift your powdered sugar in a separate bowl and set aside. In the bowl of your stand mixer, whisk the meringue powder and water until frothy. Add cream of tartar and powdered sugar all at once. Mix on the lowest setting for 10 minutes. Store in an airtight container, at room temperature.
Enjoy!
(Source: https://www.hanielas.com/2010/04/royal-icing.html#.VUKDXCFViko)
Spaghetti Squash with Homemade Pesto
Since beginning the Whole 30 challenge, I have found myself trying dishes I wouldn’t have otherwise considered. I have made basil pesto many many times, but never have I made it without parmesan cheese. I have had spaghetti squash before with a tomato sauce and it just didn’t have that unctuous quality to it that I ‘need’ right now, or my husband and I will die on this plan or start eating sugar by the spoonful! Neither are good options. One of my favorite go-to meals is Chicken Pesto Pasta, so I figured I would recreate it as best I could. Here’s what happened…
Spaghetti squash is a cinch to make. There are several different ways you can cook it. To impart the most flavor, I suggest roasting it cut side up, with olive oil and seasoned with salt and pepper. Before you do that, though, you have to scoop out the seeds. Roast it in a 400 F oven for 50 minutes and it will look like this!
Now for the fun part…
Use a fork and pull the squash away from the flesh.
In the end, you’ll have a bowl of squash that looks like spaghetti! I won’t lie, this can never replace the real thing. It tastes nothing like actual spaghetti. But, the flavor of this squash is mild and can handle, and actually needs, good, bold flavors to help it along.
This is why I thought this pesto would be the perfect complement. Start with a small amount and add more as you feel you need to. Of course, if you aren’t able to make your own pesto, store bought will work. Just read the ingredients to make sure you understand what you’re eating.
I added chicken and tomatoes to bulk up this dish. I seasoned the chicken and tomatoes with salt and pepper before I added some pesto to the mix.
Once I tossed everything together, I added some balsamic vinegar to add a touch of sweetness and acid. It’s my little piece de résistance. It really makes a nice difference.
This is my all-time favorite brand to use for balsamic vinegar and olive oil. If you find it, use it! It’s a bit more expensive than your average balsamic vinegar, but as it should be for better product.
This was honestly, far more satisfying than I ever imagined it would be! If you want to cut down on your carbs, give this a try!
Here’s what you need to do…
Spaghetti Squash with Homemade Pesto
1 large or 2 medium spaghetti squash
1/4 cup prepared pesto
1/2 pint grape tomatoes
2 boneless skinless chicken breasts, cubed
salt and pepper for seasoning
Preheat oven to 400 F. Remove seeds from squash and drizzle with olive oil and season with salt and pepper. Roast squash cut side up in oven for 50 minutes.
Once cool enough to handle, using a fork, pull squash away from its flesh and place into a bowl, set aside.
In a skillet over medium high heat, add some olive oil and cook chicken, seasoned with salt and pepper, all the way through. Add tomatoes and season with a touch more salt and pepper. Add a heaping tablespoon of pesto to the mixture.
Toss in the spaghetti squash. Add 2 more heaping tablespoons of pesto and combine all the ingredients. If using, add a generous dash of balsamic vinegar and toss to combine. Adjust seasoning as needed. Serve.
Enjoy!
Homemade Pesto (Whole 30/Paleo Compliant)
This isn’t the normal mix of ingredients that I use for my typical homemade pesto. I’ll have to post that another time. I was wanting to make sure that I was staying in line while on this Whole 30 program, so I used a variation of this pesto that is Whole 30 compliant. But, Whole 30 or not, this pesto is very tasty! I didn’t miss the cheese at all! Here’s what happened…
I really could’ve taken a better photo… That aside, I’m gonna get right to the recipe since it’s really straight forward. Something to consider when you are making pesto is that ingredients don’t need to be exact, and you’ll realize that the more you make it. It’s pretty forgiving. For the oil, while there is a measurement for the purpose of the recipe, getting your pesto to the right consistency is more important than following an exact amount given. Also, if you add too much salt to your pesto, just adjust how much you might add to the dish you are including your pesto with. I, also, didn’t measure out might lemon. Just a squeeze will do to start. If you feel it needs more after you taste it, go for it! Here’s what you need to do…
Homemade Pesto (Whole 30/Paleo Compliant)
2 cups packed basil, washed and dried
1 clove minced garlic
1/8-1/4 cup pine nuts, toasted
1/4 cup olive oil
1 tsp of lemon
salt and pepper to taste
In your food processor, add your toasted pine nuts, garlic and a bit of oil and pulse till combined. Add your basil and pulse while adding oil. You’ll see the mixture magically turn into pesto. Add your lemon, salt and pepper. Taste and adjust your seasonings as needed.
If you don’t use all of your pesto in one serving, add the remainder into an air tight container and cover the top of the pesto with some additional olive oil.
Enjoy!
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