Tabbouleh

An easy salad to create and a great light option to hold you over between the big heavy meals of the holiday season.  Recipe based on one from Food and Drink Spring 2017.

1/2 cup Bulgur
1 tbsp lemon juice
1 cup diced tomatoes
Freshly ground pepper
2 cups finely diced celery
2 cups diced English cucumber
1 cup chopped green onion
2 cups roughly chopped Parsley (Italian works well)
1/2 cup roughly chopped mint
1/2 cup roughly chopped celery leaves
3 tbsp olive oil
1 tsp grated lemon rind
1/4 tsp allspice
1/4 tsp cinnamon

• Cover bulgur with boiling water and lemon juice.  Let sit for 5 to 7 minutes.  Drain any excess water.  In large mixing bowl, stir hot bulgur with diced tomatoes.  Season with pepper.  Cool.
• Add celery, cucumber and green onion to bulgur mixture.  Sprinkle over parsley, mint and celery leaves.  Toss with oil, lemon rind, allspice and cinnamon.  Season with salt and pepper.  Taste, adding more lemon juice if needed.

Spanish Inspired Breakfast Sandwich

I actually made this as a breakfast for dinner as mornings tend to be pretty crazy in my household.  The recipe comes originally from Food and Drink Holiday 2016 but I have made a couple of changes as I was not able to find all of the ingredients in my small town.  This is hearty and I love the pairing of the tomatoes and sausage.  I used flat bread but you could switch it up for a baguette or a thickly sliced home made loaf.

Pan Con Tomate
6 flat breads like pita or naan
3 vine ripened tomatoes
Generous pinches of sea salt
1 garlic clove

Sandwiches
6 fresh chorizo sausages
1 to 2 tsp olive oil
6 eggs
1 tbsp water
Pinch salt
1 tsp butter
2 tsp olive oil for drizzling
6 slices Havarti Cheese
2 tbsp toasted sliced almonds
Fresh thyme or oregano leaves, for garnish

1. Preheat oven to 425F.
2. Prepare pan con tomate by toasting flat bread until lightly golden in oven.  Meanwhile, coarsely grate tomatoes into a medium bowl.  Season with salt.  Slice garlic clove in half.  When toast is cool enough to handle but still warm, rub cut sides of garlic clove over surface of toasted bread.  SEt aside until ready to use.
3. Squeeze meat from a sausage casing and form into a patty.  Repeat with remaining sausages so you have 6 patties in total.  Lightly oil a frying pan.  Add patties and set over medium heat.  Cook until golden and cooked through, about 5 minutes per side.  You may need to cook in batches.  Keep warm, loosely covering with coil on a baking sheet in oven (off but still warm) while you prepare eggs.
4. Meanwhile whisk eggs with water and salt in a medium bowl.  Melt butter in a frying pan, preferably nonstick set over medium low heat.  Add eggs.  Cook, stirring and folding gently until softly scrambled 4 to 7 minutes.  Slow stirring towards the end allows scrambled eggs to hold together and be a bit omelette like so they are easy to serve.
5. Divide toasted bread between plates.  Moisten each toasted bread piece with at least 1 heaping tbsp grated tomato mixture.  Drizzle with oil.  Layer each with a sausage patty, eggs and cheese. Sprinkle with almonds.  Garnish with fresh thyme or oregano leaves, if you like.  Serve immediately.

Serves 6

Grilled Vegetables

I love veggies on the grill!  Switch up the veggies with your favourite and add some herbs and spice.  You will get a different taste every time.  Try a little bbq sauce on them some time.

Vegetables of your choice cut into large pieces (try to keep the pieces about the same size)

• onions, zucchini, red onion, red and yellow peppers

Cherry or grape tomatoes

garlic

Olive oil

fresh herbs such as basil and oregano

• Preheat your grill and oil the grates.
• Place the cherry tomatoes in foil.
• Chop garlic and place on top of tomatoes, drizzle with oil and add 1 tbsp fresh herbs
• Place on grill
• Mix other vegetables in a bowl and drizzle with olive oil.  Place on grill and bbq for approx 5 minutes, turning once to get a nice char mark.
• Place vegetables on plate and top with tomatoes.

Spicy Calamari

A very nice dish with lots of flavour and low on fat.

500 g squid rings
2 tbsp olive oil
2 large garlic cloves, sliced
1/2 tsp red pepper flakes
14 1/2 oz can diced tomatoes
1 tsp dried basil
1/2 tsp dried oregano
Salt and Freshly ground pepper to taste (I don't use salt on this)

1. In a medium saucepan over medium heat, cook olive oil, garlic and red pepper flakes 1 to 2 minutes or until garlic is lightly golden.  Remove garlic with a slotted spoon and reserve.
2. Add tomatoes, basil and oregano to saucepan.  Bring to boil; add squid.  Reduce heat to low and cook 20 to 25 minutes or until squid is tender, stirring occasionally.  Season to taste with salt and pepper.  Transfer to a serving dish and scatter reserved garlic over top.

Chicken Parmigiano Casserole with Fresh Basil

Use fresh herbs whenever possible.  They make a world of difference!  From Food and Drink Winter 2001

SAUCE:
1 tbsp olive oil
1 medium onion, diced
2 garlic cloves, minced
1 sweet red pepper, seeded and diced
1 carrot, very finely grated
28 oz can diced tomatoes (796 ml)
1 tsp granulated sugar
2 tbsp finely chopped fresh basil
1/4 tsp freshly ground black pepper

CASSEROLE
8 skinless, boneless chicken breasts
4 to 6 tbsp olive oil
1/4 cup all purpose flour
1/2 tsp salt
1 large garlic clove, minced
2 cups fresh Italian or French bread crumbs
1 cup freshly grated Parmesan cheese, divided
1/4 cup finely chopped fresh basil
8 oz (250 g) mild provolone cheese, sliced or grated

1. To make sauce, heat olive oil in a large pot over medium heat.  Add onion and garlic.   Saute 2 or 3 minutes or until fragrant.  Add red pepper, carrot and tomatoes, including juice.  Bring to a boil and reduce heat.  Partially cover and simmer 30 minutes.  Stir in sugar, basil and black pepper.  Sauce can be made ahead and refrigerated for 2 to 3 days.
2. Remove fillets from chicken breasts.  Place each piece of chicken, including fillets, between pieces of plastic wrap or inside a heavy plastic bag.  Flatten to 1/2 inch thick using a flat mallet.  Heat 1 tbsp olive oil in a large frying pan over medium heat.  Stir flour with salt.  Lightly flour 3 to 4 pieces chicken at a time.  Saute 3 to 4 minutes on each side or until lightly browned.  Chicken may not be fully cooked.  Remove and repeat with remaining chicken adding more oil as needed.  Spoon some of the tomato sauce into hot frying pan to deglaze.  Stir back into sauce in pot.
3. Stir garlic with 2 tbsp olive oil in a small bowl.  Add bread crumbs, half of grated Parmesan and chopped basil.   Toss crumbs until coated.
4. Preheat oven to 350F.  Grease a 9 x 13 inch baking dish or coat with cooking spray.  Spread 1 cup of sauce in bottom.  Arrange chicken in a single layer, overlapping pieces as needed.  Sprinkle with remaining Parmesan and provolone cheeses.  Spoon another cup of sauce over top.  Sprinkle evenly with crumbs.  You may refrigerate covered casserole and remaining sauce for several hours if making ahead.
5. Bake uncovered in centre of oven for 40 to 45 minutes (10 minutes longer if casserole has been refrigerated) or until bubbly and top is golden brown.  Reheat remaining sauce.  Place a small amount of sauce on warmed serving plate.  Top with a portion of casserole.  Pass remaining sauce.

Serves 8

Taco Dip and Chips

A popular recipe this time of the year.

8 oz pkg of cream cheese, softened
2 cups shredded lettuce
1 pkg taco seasoning (start with 1/2 pkg and adjust seasoning to your preference)
2 chopped tomatoes
1 chopped green pepper - or red/yellow
1 cup shredded cheddar cheese
2 or 3 chopped green onions

Soften cream cheese.  Add taco seasonings.  Spread chopped lettuce on platter.  Put chream cheese mixture on top.  Layer remaining ingredients.  Serve with taco chipps or small party pitas.

Tabbouleh Salad

Love the combination of flavour here! An easy salad to create.

1/3 cup Bulgur
2 cups finely chopped Italian parsley
4 Green onions, chopped
1/4 finely chopped fresh mint
4 large tomatoes, diced
3 tbsp lemon juice
1 tsp salt
1/4 tsp pepper
1/4 cup olive oil

In bowl, pour 2 cups boiling water over bulgur; let stand 10 minutes or just until softened.  Drain well.

In bowl, combine bulgur, parsley, onions, mint and tomatoes.  Whisk together lemon juice, salt and pepper; gradually whisk in oil.  Toss gently with bulgur mixture.  Makes 4 servings

The West Coast Burger

A fabulous burger, my husband and myself really enjoyed these.  Not a really kid friendly recipe, but grill up a regular hamburger for them :)  from Food and Drink 2011.

Roasted Tomatoes
4 small ripe plum tomatoes
1/4 tsp each kosher salt, black pepper and granulated sugar

Burgers
625 g boneless skinless salmon fillets, cut into chunks
125 g smoked salmon, coarsely chopped
3 tbsp dry bread crumbs
2 tbsp finely chopped fresh chives
2 tbsp mayonnaise
1 tbsp finely chopped fresh dill
2 tsp prepared horseradish
1 tsp finely grated lemon zest
1 clove garlic, minced
1/4 tsp cayenne
4 thin multi grain burger buns
1/3 cup tartar sauce
1 1/2 cups lightly packed washed and dried watercress (or use baby spinach)
Half small red onion, thinly sliced
1/2 cup crumbled soft goat cheese

1. Preheat oven to 250F
2. Line a baking sheet with parchment paper.  Cut tomatoes in half lengthwise and arrange cut side up on baking sheet.  Sprinkle evenly with salt, pepper and sugar.  Roast for 3 hours or until tomatoes are shrivelled slightly but still moist.  Let tomatoes cool to room temperature.
3. In a food processor, (I only have a blender) pulse fresh and smoked salmon 8 to 10 times or until chopped but not pureed.  Scrape out salmon mixture into a large bowl.  Add bread crumbs, chives mayonnaise, dill horseradish, lemon zest garlic and cayenne and mix gently but thoroughly.
4. Form salmon mixture into 4 even size patties about 1 inch thick.  Arrange patties in a single layer on a large plate.  Cover and refrigerate for at least 1 hour.
5. Preheat barbecue to medium high.  Cook patties on well oiled grill for 8 to 10 minutes, turning once until browned on both sides but still coral coloured in the centre.  Just before burgers are ready, split buns horizontally and toast, cut side down, until golden.
6. Spread bottom halves of buns with tartar sauce.  Top with watercress, red onion and 2 roasted tomato halves.  Add a burger to each bun and top with goat cheese.  Replace tops of buns.

Pizza Margherita with Arugula

I am really starting to enjoy Arugula, it has a slightly bitter, peppery taste that accents most meals very well.  I can sometimes have a hard time finding the Halloumi cheese where I live and have never seen Guernsey Girl cheese.  But the nice thing about this is you can experiment with something new that is in your area!  I really liked the crust for this - simple and quick!.  I use a pizza stone I got from Pampered chef years ago - it is invaluable and far superior to an inexpensive one I received.  I would say it is definitely worth investing in a good quality stone for this recipe.  From Food and Drink 2011

4 tsp olive oil
1 large garlic clove, crushed with side of knife
1 can tomatoes, preferable San Marzano type
1 3/4 to 2 cups all purpose flour
1 envelope or 2 1/4 tsp instant or bread machine dry yeast
1 tsp salt
1 1/4 cups very warm water
6 to 8 large fresh basil leaves, chopped
6 tbsp freshly shredded Parmesan cheese
1 1/2 cups shredded mozzarella cheese
3/4 cup shredded Halloumi or Guernsey Girl cheese
2 cups lightly packed baby arugula
Pinches of coarse salt

1. Combine oil and largely intact garlic in a small dish; set aside.  Place tomatoes in sieve over large bowl to catch juices.  Split open tomatoes to assist in draining; drain 15 to 30 minutes.  Then chop; also set aside.  (Juices can be frozen for use in a different recipe.)
2. To make dough, stir 1 3/4 cups all purpose flour with cake flour, yeast and salt in a mixer fitted with a dough hook; make a well in the centre.  Add water. (water should be very warm to the touch like bath water.) Mix on medium speed until all flour is incorporated into dough; add remaining flour as needed to have soft, slightly sticky dough.  Alternatively mix by hand.  Turn out on well floured surface.  Let rest, covered, for 10 minutes.
3. Arrange 1 oven rack on the lowest level (or 1 above the lowest level if oven element is exposed).  Preheat to 450 F.  Meanwhile use nonstick oil spray to coat three pizza or baking pans large enough to fit pizza dimensions in step 4.
4. Divide dough into thirds.  Gently shape dough into a round or rectangle about half the size needed; place on pans.  Pat out each third into 11 inch rounds or 9x12 inch rectangles.  Form a small rim around edges.  (this pizza dough does not stretch well).
5. Dividing all toppings among 3 pizzas, scatter tomatoes over dough, avoiding rim.  Scatter basil, Parmesan and mozzarella over tomatoes.  Lightly scatter with Halloumi, including a bit on the rim.  Remove and discard garlic from oil.  Drizzle each pizza with about 1 tsp of garlicky oil.  
6. Immediately place pizza on lowest rack, baking in batches as needed.  Bake 10 minutes; use a spatula to turn up 1 corner of the dough to check for browning.  Continue baking for another few minutes as needed.  When nicely browned, slide pizza off pan and onto a cooling rack.  Scatter each with pinches of salt and about a third of the arugula.  Cut into wedges with scissors; serve immediately.

Slow Barbecued Pork Ribs with Chilean Salad

This recipe had me at slow barbecued and ribs :)  I love using the BBQ this way,  It really brings the flavour out.  The recipe calls for back ribs and they are supposed to have the most flavour.  If your store doesn't have them just substitute for spare/side ribs.  This came out of the Food and Drink 2005 book.

1 tbsp chopped garlic
2 tbsp fresh oregano
1/4 cup orange juice
1/4 cup lime juice
1 tsp honey
1 cup chopped red onion
1 tsp chopped chipotle pepper
1 tbsp adobo sauce
1/4 cup vegetable oil
3 lb (1.5 kg) pork back ribs
salt

1. Combine garlic, oregano, orange juice, lime juice, honey, red onion, chipotle pepper, adobo sauce and vegetable oil in a bowl.  Cut each rack in half.  Place ribs in baking dish and pour over marinade.  Marinate for 4 hours or overnight in refrigerator.  Turn ribs several times if possible.  
2. Preheat oven to 300 F
3. Season meat with salt and place meat and marinade in a roasting pan.  Bake, uncovered for one hour.
4. Preheat grill to low and turn off 1 element.  Remove ribs from pan and place on turned off side.  Grill slowly, turning twice for 1 hour or until ribs are cooked through and glazed.
5. Serve with Chilean Salad.

CHILEAN SALAD

3 cups sliced tomatoes

1 cup finely sliced sweet or red onions

Salt and freshly ground pepper

3 tbsp olive oil

1 tsp lemon juice

1 tbsp chopped coriander leaves

1. Mix tomatoes, onion, salt and pepper together on a platter.
2. Combine oil and lemon juice and pour over salad.  Sprinkle coriander leaves on top.

Serves 6

Steak Salad

The original recipe from this came from Food & Drink Summer 2011.  It is their version of Carpaccio using leftover grilled steak instead of raw beef.  Personally I don't think I would try a raw beef salad so this worked quite well.  If available to you try some heirloom tomatoes.  They vary in colour and texture and have a superior taste to the usual store bought ones.  I have found Romano Cheese an inexpensive substitute for the Parmesan Cheese.  Use the best steak you can.  I have excellent luck with Costco steaks myself - but there is a butcher nearby I might try if I can ever find the time to go there.  The run of the mill 1/2 inch steaks from the grocery store just don't cut it for this recipe as the steak is the main component.  This is really an adult only dinner - make the kids a hamburger :)

1 tbsp balsamic vinegar
2 tbsp olive oil
1 tsp chopped drained capers
1 garlic clove, minced (I increased to 2)
1/4 tsp each salt and pepper (I leave out the salt)
2 medium tomatoes, preferably heirloom, sliced thinly
Thinly sliced leftover grilled steak, enough for 2
6 to 8 wide shaving Parmesan cheese (I used Romano - I think Goat Cheese or Feta would be good substitutes here)
1 small handful onion sprouts (OK I cannot find those anywhere - bean sprouts it is!)

1. In a small bowl, whisk balsamic with oil, capers, garlic, salt and pepper.
2. On 2 dinner plates, in a circle overlapping slightly, arrange tomato slices.
3. Arrange steak slices on top of tomatoes, mounding slightly.  Follow with Parmesan shavings.  Arrange sprouts on top.  Drizzle with dressing.  Serve immediately.

Serves 2

Quick Chili

1 1/2 lbs (750 g) round or sirloin steak
1 to 2 tbsp butter or olive oil
4 onions, chopped
6 large crushed garlic cloves
2 tbsp chili powder
1 tsp each of cinnamon and dried leaf oregano
1/2 tsp each of salt and pepper
1/4 tsp cloves or allspice
28 oz can diced tomatoes
7 oz can tomato sauce
10 oz can beef broth, plus 1/2 cup water
6 sweet bell peppers, preferably red, green and yellow
1 bunch fresh coriander or parsley
2 (19oz) cans red kidney beans, drained

• Cut steak into 1/2 in cubes.  Melt butter in a large wide saucepan set over medium high heat.  Add meat and stir often until browned.  Add onions, garlic and seasonings.  Stir frequently until onions have softened, about 5 min.  Stir in tomatoes, sauce, broth and water.  Bring to a boil, reduce heat to low and simmer until beef is tender, about 20 to 30 min.  Stir often.  Meanwhile, coarsely chop peppers and coriander.  When beef is tender, stir into chili along with beans.  Taste and add salt if you wish.   Continue cooking, uncovered, until peppers are cooked as you like, about 10 to 15 min.  Chili can be covered and refrigerated for up to 3 days or frozen.

Big Batch Lasagna

A great lasagna that freezes well - make two - freeze one!

2 medium onions, chopped
4 to 6 cloves garlic, squished
2 lb (1kg) lean ground beef or ground turkey
2 carrots, diced
2 cups sliced fresh mushrooms (optional)
2 cans crushed tomatoes
2 cups water
2 tsp crumbled dried oregano
1 tsp salt
1/2 tsp pepper
two containers (475g) ricotta cheese
4 eggs
2 tbsp chopped fresh parsley
30 no-boil, oven ready lasagna noodles
6 cups grated mozzarella cheese
1/2 cup grated Parmesan cheese

Grease two 9 x 13 in baking pans.  Use foil for the one you will freeze.

To make the sauce, in a large pot, combine the onions, garlic and ground beef or turkey.  Place over medium heat and cook, stirring to break up lumps, until the meat is no longer pink.  Add the carrots and mushrooms, and cook 5 minutes longer.  Add the crushed tomatoes, water, oregano, salt and pepper.  Cover and cook, stirring once in a while, for 15 minutes, or until carrots are tender.

Mix together ricotta, eggs and parsley in a small bowl.  Spread about 1 cup of the meat sauce on the bottom of each baking dish, it will be a thin layer.  Arrange the lasagna noodles over the sauce to cover the entire bottom of the baking dish. You may need to break a few to make it fit - that is fine - kind of like making your own puzzle!  Cover the noodle layer in each pan with 2 cups of meat sauce.  Spoon about 1/4 of the ricotta mixture on top of the sauce in each pan, dropping it by small spoonfuls so that it is evenly covered.  Sprinkle with 1 cup of the mozzarella cheese in each pan.

Add another layer of noodles, topped with 2 cups meat sauce in each pan, all the remaining ricotta mixture and 1 cup mozzarella per pan.

Finally arrange a third layer of lasagna noodles on top of each pan, top with the remaining meat sauce, dividing it evenly between the pans, and sprinkle with the remaining mozzarella.  Finish with all of the grated Parmesan.

To bake fresh, cover loosely with foil that has been lightly sprayed with non stick vegetable oil spray.  Bake in preheated 350F oven for 30 minutes.  Remove foil and continue to bake for an additional 15 minutes, or until the sauce is bubbling and the noodles are tender when poked with a knife.

To freeze, cool the unbaked lasagna completely, then cover tightly with foil, label and freeze.  To serve, don't defrost; place the covered frozen dish in a preheated 350F oven and bake 45 min.  Uncover and continue baking for 55 minutes to 1 hour or until sauce is bubbling and the lasagna is hot in the middle.

Arroz Con Pollo

This is a big batch recipe, make it for tonight and save one for a busy night.

2 tbsp olive oil
10 skinless, boneless chicken breasts
6 skinless, boneless chicken thighs
2 medium onions, chopped
2 green peppers, chopped
4 cloves garlic, minced
2 cups parboiled (converted) rice - not instant
1 tsp turmeric
1 can (798 ml) diced tomatoes
4 cups chicken broth
2 bay leaves
1/2 tsp crushed dried chili flakes - or to taste
2 tsp salt (I skipped this)
1/2 tsp pepper
chopped fresh parsley

• Preheat oven to 350F.  Lightly grease two 9 x 13 in baking pans - I used 1 foil one for freezing.
• Heat oil in a large skillet.   Season chicken pieces with salt and pepper (I just use pepper) and saute in batches - don't overload the pan.  Remove from skillet and set aside, leaving as much of the oil behind in the skillet as possible.
• Add the onions, green pepper and garlic to the skillet.  Saute until softened, about 5 min.  Be careful not to burn the garlic. Add rice and turmeric, and cook stirring for a minute or two.  Then add tomatoes, broth, bay leaves, chili flakes, salt and pepper.  Transfer to prepared baking pans, dividing the rice mixture and liquid evenly.  Arrange the browned chicken pieces in the rice (half the chicken in each pan), pushing them down so they're just partially submerged.  Cover the pans with foil and bake for 40 minutes, then uncover and continue to bake for an additional 15 to 20 minutes, or until rice is cooked and liquid is absorbed.  Remove from oven and let cool to room temperature.  Cover tightly with foil wrap, label and freeze.
• To serve, defrost fully in the refrigerator.  Place in the oven and reheat at 350F for 30 minutes, then remove foil and continue heating for 10 to 15 minutes longer, until heated through.  (If the rice seems dry, you may need to add a bit of water or broth).  Sprinkle with chopped fresh parsley and serve.

Tuscan Chicken Stew

Having had a lot of leftover turkey I switched the chicken in this with Turkey.  It worked really well and was a nice change :)

1 tbsp olive
4 boneless, skinless chicken breasts or a combination of boneless breasts and thighs
salt
14 oz (398 ml) can diced tomatoes
1 tsp dried basil
1/2 tsp dried rosemary leaves, crumbled
2 cloves garlic, minced
1/2 lb (250 g) green beans
1/2 cup pitted black olives

1. Heat oil in a large frying pan over medium heat.  Slice each breast into 3 or 4 chunks; cut thighs in half.  Season with salt to taste.  Add half the chicken to pan.  Cook until golden, about 2 to 3 minutes a side.  Remove to a plate.  Repeat with remaining chicken.
2. Add tomatoes, basil, rosemary and garlic.  Bring to a boil.  Return chicken and any juices to pan.  Reduce heat and simmer, partially covered for 10 minutes.  Add beans and olives.  Continue to cook, uncovered until beans and chicken are cooked through, 10 to 15 minutes more.

Serve with steamed rice. 

Fresh and Light Antipasto Tuna Salad

1/2 cup plain yogurt

1/3 cup light mayonnaise

1/4 cup chopped fresh basil or 2 tsp dried

1/4 tsp pepper

1/2 english cucumber, chopped

2 cups grape or cherry tomatoes, halved

1 sweet yellow pepper, chopped

1 1/2 cups cubed mozzarella 

2 cans chunk tuna, drained

Salad greens and or whole grain toast

1. In a large bowl, combine yogurt, mayonnaise, basil and pepper.  Add cucumber, tomatoes, yellow pepper and mozzarella and toss to coat.
2. Using a fork, gently stir in tuna, breaking chunks slightly but leaving tuna in bite size pieces.  Serve on greens or place greens on toast and spoon salad on top

Family Night Chicken Nachos

Even the kids will eat these!  Never a complaint when Nachos hit the table..:)

2 tbsp all purpose flour

1 1/2 tsp chili powder

1/2 tsp dried oregano

1 1/2 cups milk

1 clove garlic, minced

2 tbsp tomato paste

1 1/2 cups shredded Monterey Jack, Cheddar or Tex Mex blend cheese, divided

8 0z (250 g) Baked corn tortilla chips or scoops

2 cups shredded cooked chicken

2 tomatoes, chopped

1 sweet red pepper, diced

1 cup corn kernels

light sour cream

1. Preheat oven to 425F.  Butter a large rimmed baking sheet or line with parchment paper.
2. In a small saucepan, combine flour, chili powder and oregano.  Whisk in milk and garlic, bring to a boil over medium heat, whisking constantly.  Reduce heat and boil gently, whisking for about 2 min or until thickened.  Remove from heat; whisk in tomato paste and 1 cup of the cheese.
3. Spread tortilla chips on baking sheet.  Drizzle sauce over chips and top with chicken, tomatoes, red peppers and corn; sprinkle with remaining cheese.  Bake for about 10 min or until chicken is hot and cheese is melted.  Serve with sour cream on the side.

Black Bean Tacos

Another vegetarian dish that is kid friendly!  Just don't tell them they are eating beans!

2 tbsp olive oil
1/2 medium onion, diced
1 clove garlic, minced
2 tsp ground cumin
1 tsp chili powder
2 cans (19 oz/540 ml each) black beans, rinsed and drained
1/2 cup water
salt and pepper to taste
2 cups shredded cheddar cheese
2 cups shredded fresh lettuce
2 tomatoes, diced
1 ripe avocado, peeled, pitted and sliced
1 pkg flour tortillas, 6 in size
salsa and sour cream if desired

• Heat the olive oil in a medium sized skillet over medium heat.  Add chopped onion and cook, stirring occasionally, until the onions are translucent - 3 to 5 minutes.  Add the garlic, stir for 30 seconds, then add the cumin, chili powder and beans.  Using a fork, mash the beans in the pan, then stir in the water.  Reduce the heat to low and cook, stirring often until thickened - 12 to 15 minutes. Season to taste with salt and pepper. (You can prepare this filling well ahead of time and just reheat when you're ready).
• While the bans are cooking, prepare the remaining ingredients for the tacos; Shred the cheese and lettuce, dice the tomatoes, slice the avocado.  Arrange topping ingredients in bowls so that diners can assemble tacos to their own taste.  Just before serving, wrap the stack of tortillas in paper towelling and microwave on high for 30 seconds, or until they are warmed through.
• To serve, lay a tortilla out on a plate and spread with some of the black bean mixture.  Add cheese, lettuce, tomato and avocado (plus salsa and sour cream, if desired). Fold, eat and repeat!

Mexican Vegetarian Chili

This is a quick and easy recipe even the kids will eat.  Based on a recipe from Todays Parent Magazine February 2009

1 tbsp olive oil
1 medium onion, finely chopped
1 tbsp chopped garlic
1 tsp chili powder
1 tsp ground cumin
1 can diced tomatoes (28 oz/796 ml)
1 can black beans or black-eyed peas, drained and rinsed (19oz/540 ml)
1 cup frozen corn
1 cup vegetable broth
salt and pepper to taste

Topping
3/4 cup cornmeal
1 tbsp all purpose flour
1 tbsp granulated or brown sugar
1 1/2 tsp baking powder
1/3 cup milk
1 egg
1 tbsp canola oil
1/4 cup grated Parmesan cheese

• Preheat the oven to 425 F.  Grease a 9 x 13 in baking dish.
• Heat the oil in a large skillet over medium heat.  Add the onion, garlic, chili powder and cumin, and cook, stirring, until onion is softened - about 5 minutes.  Add the tomatoes (including all the juice from the can), beans corn and broth, and bring to a boil.  Season to taste with salt and pepper.  Lower the heat and let simmer uncovered, stirring occasionally for 10 to 15 minutes or until slightly thickened. (this part of the recipe can easily be prepared ahead of time.)
• Meanwhile, prepare the topping.  In a medium mixing bowl, combine the cornmeal, flour, sugar and baking powder.  In another bowl, whisk together the milk, egg and oil.  Add the egg mixture to the flour mixture and stir until just combined.
• When the bean and corn mixture is ready, transfer to the prepared casserole dish and spoon cornbread mixture overtop.  (Don't worry if there are gaps; the cornbread will expand to cover the topping as it bakes.) Place in the oven and bake for 20 to 25 minutes or until the cornbread topping is lightly browned.  If desired, sprinkle the top with grated Parmesan cheese just before serving.

Makes 4 to 6 servings.