I’m still not much for words right now, so I will leave you with a dish that I consider “ultimate” comfort food.
To me, comfort food fits into two main categories, pub food like wings, burgers and fries and one dish meals, easily made at home. This is an at home variety. It can be made in no more than two pots or pans and is eaten out of one bowl or plate. There’s no complicated techniques and all of the ingredients are easy to find.
When I’m not feeling on top of the world, this is the food I turn to. I admit it, I eat for emotional reasons. There’s a reason this site is called “Guilty Kitchen” you know.
Continue reading “Red Thai Curry” →
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.
Feeding a family and getting them to like everything that you like can be a challenge. As many mothers, wives, fathers, husbands and cooks know, that may be the understatement of the year. Pleasing everyone is impossible, yet getting them to eat what’s in front of them might not be. Often, as the family on a single income, we like to make cheaper meals a part of our weekly routine. I don’t compromise on flavour or nutrition though, ever. In this family, taste and health are number one. Sometimes we end up over budget on the weekly grocery shop, but most times we are under.
A great way to achieve your budgeting goals, is to make vegetarian meals a couple of times a week. Leaving out the expensive proteins and replacing them with cheaper (and just as or more nutritional) vegetarian alternatives will be good to your wallet. Often, you may already have the ingredients to make a vegetarian meal right there in your pantry, wallowing away in behind all the pasta noodles, rice bags and condiments.
I find a lot of people are at a loss to come up with something vegetarian that will appeal to all at the table. Burgers are a fantastic way to get everyone on board. Not only are they tasty and filling, but the act of making your own bun up and putting on the toppings you want, customizing to your own tastes, is what draws people in. These burgers are easy to prepare, good for you and fun for the whole family….they might not even notice the cilantro. If it is a problem though, just leave it out, up the other seasonings a bit and you’re good to go. Go save some money!
Black Bean Burgers
1 19oz can Black beans, drained and rinsed
1/2 bunch fresh cilantro (tender shoots and leaves)
1 clove garlic, minced
1/2 small red onion, diced
1/2 cup whole wheat bread crumbs
1 egg
1 tsp Worcestershire sauce **
1/2 tsp cumin
1/2 tsp chili powder
Salt & pepper
Romaine lettuce leaves
1/2 avocado, sliced
Tomatoes, sliced
Slices of cheese (Cheddar, Mozzarella, Edam, Gouda, Brie, Havarti, etc)
Buns, halved
1. In bowl of food processor, add half of drained beans, cilantro, minced garlic, diced onion and egg.
2. Pulse until beans and remaining ingredients are mixed thoroughly.
3. Pour mixture out into medium sized bowl and add remaining beans, bread crumbs and seasonings.
4. Form patties and place on greased, aluminum foil lined baking sheet.
5. Bake in a 375°F oven for 25 minutes. Turn once halfway through and lay cheese over patties if desired, returning to oven for remaining time.
6. Serve on buns with condiments of choice and vegetables to garnish.
Now, sink your teeth into all that “hard” work and think about all the money, calories and carbon you just saved. Doesn’t that feel good? I know I feel better already.
**Note: As Trish has pointed out, traditional Worcestershire sauce is made with anchovies (always good in Caesar Dressing!) so adding it may not be for everyone if they are strict vegetarians. Feel free to omit it, or add in a vegetarian variety.
Welcome to 2010! Wow, what a year it’s been and what a year it will be. To me, the familiarity surrounding the year 2010 comes from the constant droning on on local news channels about the upcoming 2010 Vancouver Olympics. I am neither for or against the Olympics, merely a neutral observer. I do like to watch some events, but I can’t say the Olympics excite me as much as some people. Perhaps if I could have afforded the $1,700.00 tickets to a semi-final hockey game or something along those lines, I might be a little more excited. Having the Olympics in your backyard can be a blessing and a curse, for me it will neither. I will be one of many millions of people watching it on the boob tube, only wishing I could be there. Vancouver is going to be a gong show, and is (from what I hear) almost 99.9% sold out for accommodations. No one from Vancouver Island, without a ticket, in their right mind, will be traveling across the Georgia Straight to catch a glimpse, though my husband may say otherwise. In any case, for me and many British Columbians, this is our year in the spotlight!
I hope the year to come, for everyone of you, will be full of excitement, wealth, merriment, happiness and fulfillment. May you get all you ask for and more! Cheers!
I’m wringing in the New Year with a light, healthy and very delicious dish. The best part about this meal is it brings back those memories of the season with it’s almost whimsical opening of the present. You sit down in front of your plate, and what do you see? I package just for you, with nothing but good things inside. Many things can be cooked en papillote (which, literally translated, means “in greased paper”) and will usually turn out wonderfully steamed versions of your favourite dish with very little effort on your part. A lot of people have started to use aluminum foil, these days. I’m guessing the reason would be that most people have aluminum foil, compared to parchment paper, and aluminum foil is made in to a packet much easier. I much prefer the effect of the paper over aluminum, but I think I’m a bit of a purest when it comes to classic French cooking techniques.
Many flavours work well in this dish, so don’t be afraid to try it any way you like it. Italian, Japanese, Greek, Moroccan, Mexican, you name it, all these flavours will work!
White Fish en Papillote
2 Large pieces firm fleshed white fish (Basa, Halibut, Snapper, etc)
2 Large squares of parchment
1 clove garlic, minced
1/2 stalk of lemongrass, roughly chopped
1/4-1/2 bunch of cilantro
2 Tbsp sesame oil
1 tsp fish sauce
1 Tbsp low sodium soy sauce
12 grape tomatoes, halved
2 green onions, sliced
1. Preheat oven to 400°F.
2. In a small bowl, mix the lemongrass, garlic, cilantro, sesame oil, fish sauce and soy sauce.
3. On parchment paper, place fish skin side down (if using halibut).
4. Sprinkle green onion and tomatoes over fish.
5. Pour sauce equally over fish and form packet with parchment, sealing at all sides.
6. Place on baking sheet and bake in preheated oven for 10-12 minutes (more if you are using thick pieces of halibut).
7. To serve, place packets on plates and have guests rip open themselves. Fun and delicious!
Served with a side of in-season cruciferous vegetables, makes this a nice light, healthy dinner. I like to smother them in butter though. Enjoy and happy New Year!
I’m usually not one to eat a ton of food out of season. In fact, it makes me feel guilty just thinking about it. It’s the dregs of winter when I start to wish I lived somewhere like California. Somewhere there is always something fresh and in season and locally produced and available. Sure, we have some things growing around here, mostly from 100 miles or more away, or stored since fall (like apples). I have to say about 85% of the produce being sold in the grocery store during Jan-March around here, is imported. Again, yes, some of it is technically local, coming from inside the province. Most though, is coming from Mexico, the US and South America. I try very hard not to buy anything from South America. I have nothing against South America, just that it’s an awfully far away place to be importing fresh fruits and vegetables from.
Since being pregnant, I’ve had major cravings for fresh, chunky salads loaded with vegetables and feta cheese. I think my husband can only take so much though. Last night I decided to beef up a vegetarian salad with a little soba noodle love. Soba noodles are those found in most Japanese restaurants and made from Buckwheat. They are absolutely delicious and very filling when added to a salad, such as this.
So if you will forgive me for creating a dish that is almost entirely out of season, then you too can enjoy this flavourful and filling salad!
On a completely different note, tonight is New Year’s Eve. I hope everyone’s year has been as full of fulfillment and joy as mine. There are always those surprises, big and small, hiding around every corner that bring happiness to our lives. I hope the coming year brings just as much to you as it has to me these past twelve months. May tonight be full of family, friends, great times and fabulous food. Raise a glass for me folks, as I’ll be out cold by 10 pm, guaranteed! Happy New Year!
On a totally different, unrelated note, this is my 100th post! Yay for me and what a way to ring in the new year!
Soba Noodle Salad
Small handful of soba noodles
1 Tbsp Sesame oil
romaine lettuce
tomatoes, diced
orange pepper, diced
half a bunch of cilantro, minced
1/3 cup scallions, chopped fine
1/2 an avocado, cubed
3 or 4 crimini mushrooms, sliced
1. Cook the soba noodles according to package directions.
2. Strain, run cold water over, strain again and place in a bowl. Toss with sesame oil and place in refrigerator until needed.
3. Tear romaine and place on plates, top with cold noodles.
4. Top noodles with remaining vegetables and cilantro.
5. Pour dressing over and serve!
Spicy Sesame Dressing
1/4 tsp ground ginger or 1″ or fresh, minced
1 clove garlic, minced very fine
2 Tbsp Sesame oil
3 Tbsp Rice Vinegar
1 1/2 Tbsp low sodium Soy Sauce
1 Tbsp sugar
1 tsp fish sauce
1/2 – 1 tsp Thai chili sauce
2-3 Tbsp Olive Oil
1. In a small pestle and mortar or small bowl, mash the garlic, ginger or ginger powder and then add the sesame oil very slowly.
2. Next, add the vinegar and soy sauce, whisking as you go.
3. Add in the sugar, allowing it to dissolve.
4. Season to taste with the fish sauce and chili sauce.
5. Add enough olive oil at the end to make the dressing less potent.
6. Serve over soba noodle salad.
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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. |
