Mexican food? On Guilty Kitchen? No way!
I know what you’re thinking. “Seriously, this woman has a problem, an obsession that needs to be dealt with immediately!”
Well, calm down, will ya? I am not the only one in this house who loves a good Mexican feast! In fact, this wasn’t my idea at all, it was Mr. Guilty’s. He swore he would make me dinner, and that he would make enchiladas. After all the ingredients were bought, however, it came to light that Mr. Guilty didn’t really know what an enchilada was. He did however have a very strong opinion about keeping the ends of the tortillas open, of all the things to have a strong opinion about!
Well, I will keep my night off from cooking tucked away for another evening. Mr. Guilty does make a mean beef stroganoff, so I’ll be calling on him soon for a nice piece of comfort food when the weather turns sour once more. Though, I doubt it will here. Living on the Southern part of Vancouver Island is a bit of a hidden paradise in Canada. While the rest of the country hunkers down for a few more months of hardcore winter, the cherry blossom buds and crocuses have already started here. In fact, my allergies (to alder and birch pollen) have already begun to rear their ugly head. Much earlier than I’ve ever experienced, but welcome none the less!
So, if you live in a part of the world where there is snow squalls (what IS that?), ice storms or other severe winter weather, I beg you to make this dish. It will warm you from the inside out, and maybe even keep you warm the whole night though…hee hee.
Bon Appetit!
Turkey Enchiladas
1 clove garlic, minced
1/2 large onion, diced
1 Tbsp canola oil
1 14oz can cherry tomatoes in skin (or diced tomatoes, even better would be fire roasted)
1 tsp cumin
1/2 tsp seasoning salt
1 1/2 Tbsp chili powder
1 lb. ground turkey
1 19oz can black beans, rinsed and drained
1 tsp cumin
salt & pepper
1/2 bunch cilantro, minced
4 large whole wheat flour tortillas
Cheddar cheese, grated (however much you want!)
Salsa, sour cream and guacamole (as condiments at the table, click the links for recipes)
1. Heat oil in sauté pan. Sauté onion and garlic on medium heat until they begin to turn translucent.
2. Add turkey, brown for a few minutes and add seasonings, continue to cook until completely cooked through.
3. Add tomatoes (crushing as you go if you used whole cherry tomatoes), let sauce simmer and reduce until barely any liquid remains. Should be the consistency of a good chili. Set aside.
4. Mash black beans in a large bowl, add cumin and salt & pepper.
5. Heat in large sauté pan for 5 minutes or so, adding 1/2 a cup of water as you cook. Remove from heat, stir in cilantro and set aside.
6. Meanwhile, make the enchilada sauce.
Enchilada Sauce
1 tbsp oil
2 cloves garlic, minced
1/2 onion, diced
1 small chipotle pepper in adobo sauce, minced
1 Tbsp chili powder
1/2 tsp oregano
1 tsp cumin
salt & pepper
1 213 ml can tomato sauce
1. Heat oil in small sauce pan on medium heat, add onion and garlic. Stir until onions are translucent.
2. Add in chipotle chile and other seasonings, stir to combine.
3. Add in tomato sauce, stir and bring to a boil. Lower to simmer and simmer for 5-10 minutes.
4. Serve over enchiladas.
To assemble your enchiladas:
1. Lay a large tortilla on a flat surface, spoon a large spoonful of the black bean mixture onto the tortilla.
2. flatten and spread the black bean mixture in the middle of the tortilla.
3. Cover in the meat sauce. Remember you will need to be able to roll these up!
4. Roll one side towards the other and place into a glass baking dish. Continue to do this for the next enchiladas, until you fill up the baking dish.
5. Pour enchilada sauce over your enchiladas, top with a liberal sprinkling of cheese and pop into a 375°F oven for 10-15 minutes, or until the cheese just starts to bubble.
6. Remove and serve with your choice of condiments.
Sometimes, things don’t always go as planned in my world, like that one time I caught the bus to work going in the wrong direction. I sat on that bus until there was no one left, completely embarrassed to the point of petrification. I didn’t want to ask the driver where we were actually headed, so I just sat and waited. We ended up at a Navy base, very far from where I needed to be, and he just looked back at me, stopped the bus, got out and lit a cigarette. I had been shamed by the driver! I just got out and walked to the next nearest stop and caught another bus home. After a 2 hour round trip on what should have been a 20 minute trip, I learned my lesson. Always read the bus map, and if you don’t understand, ask the driver. Well, in my city you can ask the driver. I don’t know what goes on in New York or other super huge and busy Metropolitan areas.
What does that have to do with today’s recipe? Only one very important thing.
After a day of disappointment and discouragement, one can find comfort in food that is not overly laden with fat and calories.
This hearty bowl of Minestrone is missing the pasta, a long time enemy of mine ever since trying out the Low carb craze of the early half of last decade. I now know that carbs are good, in certain forms, and some carbs are just plain old bad. Pasta has remained on my bad list for two reasons: most varieties come in only white flour (though I can get lasagna and macaroni in whole wheat and rotini in rice flour at my local store), and because it is a very small portion for the serving size. I don’t know about most people, but I can shovel away a fair amount of pasta if I let myself, especially if served with seafood of any kind, or on a bad day, creamy sauce.
I left out the pasta in this Minestrone, because I find it has enough complex carbs going on without the addition of the ever evil pasta. There’s beans and potatoes, and all those delicious healthy vegetables. Served alongside these wonderfully rich, golden corn muffins, you will be one satisfied diner.
This freezes exceptionally well because of the missing pasta, so feel free to dish it out into single servings, freeze it and take it out when needed for lunches!
Minestrone Soup
1 Tbsp canola or vegetable oil
2 carrots, peeled
1 leek
1 medium sized potato (I used Yukon Gold)
3 stalks celery
1 large sweet onion
1 clove garlic, minced
1 Tbsp fresh rosemary, minced
1 tsp each dried basil, oregano and marjoram
4 cups low sodium chicken broth
1-28oz can diced tomatoes
2 Tbsp tomato paste
2 cups torn or rough chopped baby spinach leaves
1 19oz can or jar of cannelini beans
1 Parmesan rind (optional)
1. Chop carrots, leeks (white part only), celery, onion and potato into equal sized chunks (about 1/2″ square).
2. In large soup pot, heat oil over medium heat, add garlic and diced vegetables. Sweat for 5-10 minutes, just until onions begin to turn translucent.
3. Add rosemary and dried herbs. Stir and sweat for another 5 minutes.
4. Add tomatoes, tomato paste and chicken stock. Bring to boil and lower to simmer for 1 1/2 – 2 hours.
5. In last 30 minutes, add in cannelini beans, spinach and Parmesan rind, continue to simmer until done to your likeness.
6. Serve with Rosemary cornbread (recipe follows).
Rosemary Cornbread
1 cup whole grain cornmeal
1 cup whole wheat flour
1 tsp salt
1Tbsp fresh rosemary, minced
4 tsp baking powder
1 egg
1 cup buttermilk
1/4 cup butter, melted
1 cup frozen corn niblets, defrosted (or fresh corn cut from the cob if in season)
1. Preheat oven to 425°F. In bowl, mix dry ingredients (including rosemary).
2. Add wet to dry (including corn niblets). Mix together until just combined, but do not overmix.
3. Bake in a greased 8 x 8 pan or in greased muffin tins for 20-25 minutes (you may need more time if you use the 8×8 pan).
I’ve bean on a bit of a Mexican kick lately, as you’ll see in my next post as well (Enchiladas!) and I just can’t get enough of it. The flavours of Mexico have been brought even closer to home now that my parents live there for half the year. Each year my Mother brings home new and exciting recipes I’ve never heard of I just can’t wait to eat them! They are always surprising and rich in history, which is why I think I am drawn to them. Here in Canada there are few dishes one can call a “Historical, National” dish. Some may argue it is butter tarts, or Quebecois Poutine, maple syrup or Smoked meat sandwiches. As you can see, most of these foods stem from Quebec, our French brethren, and can be traced back to early French settlers. Some may say it is Native Canadian food, such as Bannock (a fried bread) or maybe our wild, gathered food such as Chanterelle mushrooms or fiddlehead greens, but none of these are what I would think of if someone asked me “What is Canada’s most famous food offering?” or “What do you think of when you think of Canadian food?” What do you think? Is it seafood? Fusion fare? Quebecois food? I’d love to hear what you have to say!
This recipe is not one of those from my Mother, but it is inspired by common flavours found in Mexico. Not only is this salad simple and quick to put together, it is healthy, vibrant, packed with big, bold flavours and full of fiber! I knew you’d be really excited about that last one. Fiber is your friend, and beans provide a good share of it (15 grams per cup!) as well as protein (another 15 grams per cup).
When faced with a busy day and a late start to making dinner, this is a crowd pleaser. Pair it with some easy, Chipotle Lime grilled chicken thighs and you’ve got a complete meal.
Black Bean Salad
Servings: 4 side dish sized servings
Prep Time: 10 minutes
For the Dressing:
1/4 cup cilantro, minced
juice and zest of 1 lime
1 Tbsp white balsamic vinegar
1/4 tsp ground cumin
1 tsp honey
3 Tbsp olive oil
Black pepper
1. In a small bowl, combine all ingredients. Whisk to emulsify. Set aside.
For the Salad:
1 19 oz can Black beans, rinsed and drained
1/2 a red pepper, diced
1 avocado, cubed
1. Add all ingredients to medium sized bowl, toss with dressing and serve.
I need a recovery.
Why do I require a recovery? Because I’ve eaten a whole cake people, the whole thing.
Remember this cake? Well, it’s gone…down my gullet. Oh, but I must have shared it right? Well, I did give a few pieces to my adoring husband, and a few random bites to my pleading, puppy dog eyed son, but the rest? Mine.
And what did I do when it started to dry out a bit from being in the fridge? I put my new found love all over it, chocolate whipped cream. That’s right, frosting AND whipped cream. The guilt was all consuming.
So then I made myself this salad and now I feel better. What could be more healthy and invigorating then a citrus based dressing drizzled over spicy greens and fluffy goat’s cheese? Nothing I tell ya, nothing! If you prefer a little protein with your salad, try prawns, shrimp or chicken, which are perfect little accompaniments to this snazzy dressing and lively coloured greens.
So next time you’re feeling slightly “guilty”, just make yourself this salad, and all will be right with the world, I promise.
Arugula Salad with Blood Orange Vinaigrette
For Dressing (makes about 3/4 cup):
1/2 cup blood orange juice (Juice from two large oranges)
2 Tbsp White Balsamic Vinegar
2 Tbsp Grey Poupon or Dijon mustard
3 Tbsp Extra Virgin Olive Oil
Scant 1 tbsp lemon juice (about 1/2 a lemon)
1. Combine all in small bowl and whisk until emulsified.
2. Set aside.
For the Salad:
Mix of baby arugula, baby radicchio and baby frisée lettuces
1 small carnival squash
1/2 cup pecan halves
1 avocado, diced
2 small tomatoes, diced
3 oz. crumbled soft goat’s cheese
1. Toast pecans in 375°F oven for 5-10 minutes. Check often to avoid burning. When they are done, set aside for later.
2. Split squash in half lengthwise and scoop out seeds. Spray cooking oil on a baking sheet and place squash cut side down onto tray. Bake in 375°F oven for 45-60 minutes.
3. When done, remove from oven, allow to cool slightly and cut into 1″ chunks.
4. Arrange salad: Place lettuce mix on plates, followed by cubes of squash and roasted pecans. Next lay avocado and tomatoes over. Crumble goat cheese on top and dress with blood orange vinaigrette.
Risotto, one of cooking’s greatest gifts to comfort food. For some reason, people have it in their head that making risotto is somehow difficult. Maybe it is watching too many episodes of Hell’s Kitchen, witnessing the torture each chef goes to to produce the finest in creamy, grainy goodness. Well, let’s shake that notion out of our pretty little heads shall we? Risotto is no more difficult than making Kraft Dinner. A little boiling, a little stirring, a chop here or there and you have a fine, creamy bowl of healthy yet decadent grains. It’s even got all the food groups! You’ve got dairy, grains, vegetables, fats and small amounts of protein! Hooray! You can spare the thanks for another day, this is just my gift to you today (hey that rhymed).
So why use barley? Good question. Though I could only find miscellaneous “barley” (although it was not white, so it may have been hulled) in our grocer’s bulk section, if you can get it, buy the hulled variety. You may need to increase the cooking time by 15-30 minutes, but the health benefits of using a whole grain far outweigh the inconvenience of cooking it a bit longer, if you can dig it. Pearl barley (the most commonly found variety) is quick cooking, and so a sort of convenience food, not unlike white rice. It is stripped of it’s natural bran and tough outer layers, also the healthiest bits, whereas whole grain barley is just that, whole grain. It is far superior in nutrition, and I imagine, taste (I’m still looking for it in my grocery).
Barley risotto does differ slightly from traditional arborio rice risottos in that it has a bit more texture. You may find yourself chewing your food slightly more thoroughly, as barley holds it’s texture through cooking. Arborio rice lends itself to adding a delicious creaminess to risotto without the addition of cream. Feel free to use arborio rice in this recipe too, it will turn out quite good.
Oh, and don’t spare the butter and cheese….
Barley Risotto with Peas
3/4 cup pearl or other quick cooking barley
3 cups chicken or vegetable stock
2-3 cups water
1 clove garlic, minced
1 medium sweet onion, diced
1 Tbsp butter
2 Tbsp fresh rosemary, minced very fine
salt & pepper
1 cup frozen spring peas (or fresh if they are in season!)
1/2 cup Parmesan cheese, grated
1-2 tbsp butter
2 oz soft goat’s cheese
1. Warm stock and water to simmering in small saucepan, turn off heat, cover and keep warm.
2. In large, heavy bottomed saucepan, heat butter. When melted, add onions and cook until softened.
3. Add in garlic and sauté 1-2 minutes.
4. Pour in barley and cook 4-6 minutes, just to allow grains to toast slightly.
5. Stir in rosemary and 1 cup of stock.
6. After first ladle of stock has been absorbed, continue to add 1 cup at a time, allowing it to become absorbed before adding more. Stir each time, but you do not have to continuously stir. This process should take about 30-45 minutes.
7. Add peas near end of cooking time, stirring thoroughly to allow peas to warm.
8. Add in butter and Parmesan just before removing from heat.
9. To serve, heap in bowls or on plates and top with crumbled goat’s cheese.
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Hi! I'm Elizabeth. I like fitness, bad ass tattoos, food, bacon, chocolate, taking lots of silly pictures and my spawn. Check out my FAQ for all the usual Qs or send me an e-mail and tell me all about your cat and your Aunt Sally's amazing apple pie. |
