Southwestern Turkey Burgers

Winter is back with a vengeance!  Mother nature does like to mess with us.  Offices were closed so I got a snow day.  It was lovely to watch the snow come down in the comfort of home.  It also allowed me to catch up with some projects I’m working on.  There is a possibility I might have to have hand surgery soon so all my knitting and crocheting projects need to get done.  Which might guarantee I won’t need surgery!  Fingers crossed.

We are also getting ready for our exchange student to come this weekend.  She has actually been here since August but they way they do it now is the student spends three months with a host family then moves on to another one.  So now it’s our turn. She is from Denmark and I’m looking forward to trying out recipes from there.  Any suggestions would be greatly appreciated.  I am looking into the Danish rye breads to give that a go.

Before winter returned we had some fabulous warm weather which meant lighter meals.  I do miss salads.  I thought it would be fun to do turkey burgers, not realising how mushy the ground turkey can be to work with.  Very sticky!  But if you can get past that you can have a great meal.

Southwestern turkey burgers 1 2017

To make the burgers I mixed a pound of ground turkey meat with half a cup of freshly grated cheddar cheese, a few splashes of hot sauce, 1-2 tablespoons of chili powder, and a teaspoon of ground cumin.  Season with sea salt and pepper.  Mix and form into burgers.  Heat a couple of tablespoons of olive oil. Brown both sides.

Southwestern turkey burger 2 2017

Finish off in the oven at 350F/175C.  Finely chop scallions, peppers, garlic, and mushrooms.  Add them to the skillet with 1-2 cups of frozen corn.  Add 1-2 tablespoons of chili powder, a teaspoon of ground cumin, 1-2 tablespoons of lime juice, sea salt and pepper, finish with fresh cilantro.

Southwestern turkey burger 3 2017

As the burgers finish cooking top with pepper jack cheese to melt.  Serve over mixed lettuce greens and top with the veg mix.  We also cooked up some sweet potato fries.

Southwestern turkey burger 4 2017

An easy dinner to put together when you want loads of flavour on a busy night.

 

 

 

Chicken Dopiaza

It is amazing how fast a month can fly by with family visiting.  It was a great time but we’re now back to reality with getting the garden cleaned up before the snow comes.  Which doesn’t look like it will be long now for snow.  Higher towns around us got snow last night though for us it has just been bucketing rain.  This week we had the wind show up on time to shake the trees free of their leaves.

Autumn wasn’t as spectacular as it can be but it was lovely to see the colours, fortunately my in-laws were here for the short peak.  They got some really nice pictures to bring back home.

We’ve started a sort of a tradition of when we are all together we do a curry night.   I do two, one spicy and one on the mild side for my MIL.  This dish was definitely spicy but with loads of flavour.  I used the recipe for Chicken Dopiaza from “The Best Ever Curry Cookbook”but I changed it a bit.  One I was restricted with some ingredients and two I wanted this to use as few dishes as possible.  Especially since I was doing two curries!

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This would probably be a great dish for a cold given how much onion it calls for.  And ginger!  A cure for sure.  In a skillet heat up vegetable oil and add 8 cardamon pods, 2 bay leaves, and 2-3 chilis, chopped.   If you want this dish to be milder (crazy I know!) use less chilis and/or remove the seeds.

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Chop two small onions and add to the skillet.  Cook for a couple of minutes then add 2-3 cloves garlic, finely chopped.  Cube about a pound of chicken breast and add to the skillet. While the chicken is cooking grate a piece of fresh ginger which is about 1″sq/2.5cmsq.

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Then comes the fun part, adding all the fabulous spices!  Add 1 tsp of ground coriander, chili powder, and ground cumin.  Add 1/2 tsp of turmeric, ground pepper, and sea salt.  Add a 14 oz can of diced tomatoes.  Bring to a simmer.  Adjust the seasoning as needed.  If you want it even spicier add more chili powder.

The recipe calls for 8 small onions.  I bought 5 cipollini onions and quartered them.  Add them to the skillet and cook through.

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My FIL requested peshwari naan for curry night.  My husband looked up the recipe and made some.  I was a bit worried, given the stuffing, how it would pair but it worked really well.

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This had quite the kick to it.  One by one our eyes started watering.  But the heat didn’t overwhelm the flavour of the dish.  Like I said, possible cold cure!

A Gooseberry and Apple Pork

Things have been very hectic this past week.  My in-laws arrived this Wednesday so no more doddling!  The list had to be done!  Well as much of it we could do at any rate.  Not only are my husband’s parents visiting from the UK but his brother is visiting from the west coast.  Which means our nutty dog is on the max chill pill we can give him.  Hasn’t stopped from doing the I love you, I hate you switch back and forth as they come into different rooms.  I love him to bits but he is a handful.

Last night I cooked a special dinner to celebrate everyone being together.  I did up leeks with mushrooms and garlic in butter and a cheesy chive mashed potato.  For the main event I had a nice piece of pork shoulder to use.  As I am trying to make space in our stuffed freezer I thought I would try a gooseberry and apple sauce to go with the pork.

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I will tell you how I made it so you too can have loads of leftover sauce.  I’m trying to figure out what to do with the leftover sauce but I may just freeze it for the next time we have pork.

About an hour before you begin cooking rub olive oil, cumin, sea salt, and pepper over the pork.  Cover and let it sit.

I found some pink lady apples at the co-op.  Peel and dice three of them.  Chop about a cup of red onion.  While you are doing this heat up a few tablespoons of olive oil in a large skillet and begin browning the pork.

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Remove the pork and add the apple and onion to the skillet.  Cook on medium heat until the apple and onion begin to soften.

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Add about a cup of gooseberries and cook for a few minutes then add a few teaspoons of fresh thyme.  Pour in 4 cups of vegetable broth and bring to a simmer.  Season with sea salt and pepper.  I also added a few splashes of dry sherry.  Simmer for several minutes and taste to make sure the flavour balance is right before adding the pork into the skillet.  It’s easier to adjust at this point.   Put the pork back into the skillet, cover and simmer until the pork is cooked.

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Once the pork has rested, slice and serve.  I really liked the tartness of the gooseberries with the sweetness of the apple.  It is a very light sauce but holds its own if you know what I mean.

Chili Mushroom Bowls

And just like that summer is over, at least for the kids.  Off to school they went yesterday.  Summer seemed like a blur for all of us.  I am ready for autumn to arrive.  I am ready to say goodbye to the humidity and heat, which has been pretty bad this year.  Bring on the crisp days!

When I was food shopping with my daughter we found large portobello caps that looked like bowls.  Which gave me a fun idea.  Instead of bread bowls, why not mushroom bowls?

Chili bowl 1 2016

To fill the bowls I made a quick chili.  Normally you cook chili over a few hours but as this doesn’t have beans, this can be made in less than a half hour.  In a skillet heat up a tablespoon or two of olive oil and begin to saute a half pound of ground beef.

Chili bowl 2 2016

Chop about half a cup of red onion and a couple of cloves of garlic. Add that to the skillet.

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After the onion starts to soften add a can of diced tomatoes (14oz) and bring to a simmer.  Begin to season with chili powder, cumin, and sea salt and pepper.  The beauty of this dish is you decide how much seasoning to put in.  Some like it hot and some don’t.  I would say the ratio of the chili powder to the cumin should be about 4:1.  As we like it hot I added a dollop of hot sauce that I made along with chopped bell pepper.

Chili bowl 4 2016

Mix well and cook the peppers for a few minutes.  Pre heat the oven to 400F/200C.  Fill the mushrooms with the chili mixture.

Chili bowl 5 2016

Top with shredded cheese and bake until the mushrooms are cooked.  You don’t want to cook the mushrooms so much that they collapse.

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Top with sour cream and enjoy!  This is a very easy meal to through together on a weeknight.  And it’s a fun twist on the whole food for a bowl thing.

 

Peach Bourbon Grilled Pork

I’ve been trying this week to figure out video editing and the open source software.  No success yet. I’m trying not to get frustrated but it drives me batty when my love of technology runs into the wall of not knowing how to make it work for me.  So it may be awhile before I get this up and running.  Annoying since I have a few ideas and I can see it in my head.  Just need to get it through the keyboard onto the screen.

Peaches are in season and they have been showing up at the co-op, yay!  And they had pork on sale. I know, I know, meat on sale?  Can’t be a good idea.  Usually I would agree but I’ve had success with the sales at the co-op.

Peach bourbon pork 2 2016

In a small bowl mix up a dry rub.  I used a tablespoon of brown sugar, 1 1/2 teaspoons of cayenne pepper,  1/2 – 3/4 teaspoon of ground cumin and dried cilantro, and sea salt and pepper.

Peach bourbon pork 1 2016

Mix well and rub on both sides of the pork.  Set aside to “marinade”.  For the peach bourbon sauce chop up an onion to make about 1/2 a cup and finely chop 3-4 cloves of garlic.  Heat up a couple of tablespoons of olive oil in a skillet and start cooking the onion and garlic.

Peach bourbon pork 3 2016

Peel and dice one peach.  Add to the skillet. Simmer until the peach starts to soften.  Add 2-3 tablespoons of bourbon.  I used Gentleman Jack but use whatever one you enjoy.  Then add brown sugar.  I started with a tablespoon but added more as it cooked to balance it with the bourbon.  I also seasoned it with a teaspoon of cayenne, sea salt, and pepper.

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Continue to simmer until the peaches soften and the sauce reduces a bit.  Grill the pork and a peach cut in half.

Peach bourbon pork 5 2016

I could do without the stifling heat of summer but boy do I love the flavours.

Moroccan Chicken and Couscous

Spring seems to be back!  The air is fresh and the days are beautiful.  I hope it lasts awhile.  I wasn’t ready for summer and the sticky heat.  It was lovely being in the garden yesterday getting in the last of the tomatoes.  If only we can get rid of the rabbits.  They are back!  Which means putting more bloodmeal down around the veg so they stay away.

Because it was so cool I took the opportunity to make a warming dish while I still had the chance.  My first Moroccan meal, years ago, was a dish similar to this.  We ate it with our hands round a coffee table, sitting on the floor, in the traditional way.  It was delicious.

Moroccan  chicken 1 2016

Heat up several tablespoons of olive oil in a skillet.  Season chicken thighs with sea salt and pepper on both sides.  Preheat the oven to 400F/200C.  Brown both sides of the thighs then transfer to the oven to cook through.

Moroccan chicken 2 2016

In the skillet cook about 1/2 -3/4 cup of chopped onions and 5 cloves of garlic, finely chopped until the onions have softened.  Add a few sliced mushrooms.

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Add a cup of chicken stock and bring to a simmer.  I didn’t have any fresh ginger (forgot to put it on the list!) so I used ground ginger.   Start with a 1/2 a teaspoon of ground ginger, a teaspoon of ground cinnamon, 1-2 teaspoons of ground tumeric, 1 teaspoon of ground cumin, and 1-2 teaspoons of paprika.  Allow to simmer for a bit.  Taste the broth and adjust the spices as needed.  At this point I added more tumeric and paprika.  Everyone’s tastebuds are different.  Moroccan chicken 4 2016

Dice up half of a red pepper, a great colour to go along with the tumeric, and add the pepper and the chicken to the broth and simmer for a few minutes.  While this had been cooking I cooked up the couscous according to the instructions on the package.

Moroccan chicken 5 2016

Layer the ingredients and serve.  Make sure you put enough of the broth on the couscous as couscous can be a bit dry.  Which isn’t good for a nice meal!

Beef Vindaloo to Welcome my Husband Home

You know, Christmas comes the same time every year.  Yet every year I find myself in full scramble to get it all done.  I swear I will start in September.  Unfortunately good intentions are not a guarantee!

I should finish the gifts I’m making today and get everything wrapped and under the tree.  Then there is the dump run and grocery shopping.  But I should have plenty of time tomorrow to decorate the Christmas cake.

My husband had to do a business trip last week.  Luckily it was only four days rather than the two weeks last December but I still wanted to make a nice home cooked dinner for him.

I was in the mood for curry and thought I’d try beef vindaloo.  Beef you say?  There are areas in West India that have Muslim and Christian communities that eat beef and add in the fabulous flavours you find in India, amazing dishes happen.

Vindaloo has it’s roots in Portugal and was originally based in wine and garlic but gradually evolved to have vinegar instead of wine.  When a lot of people hear vindaloo they think off the charts for spicy food but that isn’t always the case.  I didn’t make this crazy spicy but you can if you add more hot pepper.

Beef vindaloo 1 2015

I adapted a recipe from the Best-Ever Curry cookbook.  I used ground cumin instead of the seeds and I could have sworn we had fenugreek but nope so I had to leave that out.  The recipe did call for a teaspoon of fenugreek seeds.  To be honest I didn’t miss it.

In a spice grinder, grind up 3-4 chili peppers or hot peppers of your choice, 1 teaspoon of black peppercorn, 5 green cardamon pods, and 1 teaspoon black mustard seeds.

In a small bowl add the spice mix, 1/2 teaspoon sea salt, 1/2 teaspoon of sugar, and 4 tablespoons of white vinegar.

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Set that aside.  Chop up a large red onion and saute in olive oil until softened.

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In a food processor add the onions and spice mix.  Process until it is a paste.  In the skillet add a bit more oil and start browning stewing beef.  I used just under a pound.  The recipe called for two pounds.  As it is browning, finely chop a couple of garlic and grate a piece of ginger about 1-2 inches square/3-4 cm square.

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Cook for a couple of minutes then add the onion spice paste.  In addition to that add a scant tablespoon of ground cumin, 2 teaspoons of ground coriander, and 1/2 a teaspoon of ground tumeric.

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Stir well then add 300ml/1 1/4 cups of water.  Bring to a boil then lower to a simmer.  Cook for at least an hour.  You want the sauce reduced and the meat tender.  My husband made naan to dip into this curry.

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I was a bit worried because there was only enough for about 1/2 a cup a serving for the four of us.  But with the naan we were stuffed.  I love that our kids love the spicy flavours, they really liked this.

Spicy Sausage and Bursting with Pride

It’s been quite the week with the kids and the end of year celebrations.  Even though I’m not a fan of so called graduations at a level below the end of high school I still enjoy cheering them on.  Our son had his 5th grade recognition and received the President’s Award for Academic Improvement.  Each child had to do a mini speech about their favourite memory from school.  They did really well.  It’s not easy speaking in front of a crowd.  And the poor kid was struggling through a cold from hell.

Our daughter had her 8th grade recognition yesterday.  Somehow she managed to go four years straight without missing a day of school.  I have no idea what that is like.  I was always sick growing up.  She also achieved high honours 11 out of the 12 quarters.  We are so proud of our kids and what they have achieved so far.

It’s quite something to see how they are doing on their journey.

We had a chilly day a week ago and my son requested pasta so comfort food was on deck.  A local farm had some lovely jalapeno sausages.  Good ones too, not like the mealy ones we kept getting at the co-op.  So I’ll have to buy them as she has them!

Because of the jalapeno I wanted to go with Mexican flavours to highlight the heat.

Jalapeno sausage and pasta 1 2015

Begin by browning the sausages in the skillet with a bit of olive oil.  Brown all the sides but don’t worry about cooking all the way through.  They’ll be finished off in the dish.

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Set aside and add a few cloves of garlic, chopped, and a few mushrooms, sliced.  Saute until the garlic is softened.  Then add chopped peppers and scallions.  Cook for a minute or so then add a chopped tomato.

Jalapeno sausage and pasta 3 2015

Add a cup of homemade stock and bring to a simmer.  Slice the sausages and add to the mixture.  Next add a tablespoon of lime juice, a tablespoon of chili powder, a couple of teaspoons of cumin, and salt and pepper to season.  Chop up some fresh cilantro and stir in at the end. Once the sausage is cooked through add the pasta and toss well.

Jalapeno sausage and pasta 4 2015

Top with a bit of sour cream and shredded cheese.  I really liked this as comfort food.  Loads of flavour and colour.  And it chased away the chill.  🙂

Tostadas and That Boy has My Number

It’s Mother’s Day stateside tomorrow.  Luckily we have the kids this week and I suspect I might be spoiled once again with fabulous food and having fun with playing games.  Perfect if you ask me.  🙂

As a parent there is always the worry that your child will resent you for being, well, a parent.  I constantly worry about that being a step-parent.  Yesterday, as my son and I were going a few rounds of I forgot my water bottle at school and I forgot my homework, he showed me what he had to do for writing a short paragraph.  The assignment was to write about what he appreciated.  It was all about how he appreciated his two moms because we help with his homework, we care, we teach him street smarts, and we love him.  You can not stay annoyed with your child when presented with this!  I even missed the words that were misspelled.  Does he know how to play me or what?  LOL  It also means the world to me when I get to read stuff like that.  Being bonus mum to our two kids is such a gift.

This past Monday, in the spirit of Cinco de Mayo, I thought I’d make homemade tostadas.  I’ve been playing round with fresh corn tortillas but haven’t really liked them.  Well I should say they worked for soft tacos but I was underwhelmed with the flavour.  I was wondering if I was doing something wrong.  Recently we went to an authentic Latin restaurant that had amazing food and wouldn’t you know it, I’ve been making them correctly!  So I decided to play with adding some ingredients to punch up the flavour first.

Before we get to the tortilla bit the meat has to be prepared first.  I chose to slow cook the steak in the oven like I did with the pulled pork.  Preheat the oven to 300F/150C.  I did a quick mixture of 2 tablespoons of chili powder, a couple of teaspoons of cumin, salt and pepper, and a few dashes of adobe seasoning.  Rub the steaks and put into the baking dish.  Add 1/2 a cup of chicken stock and a couple of tablespoons of fresh lime juice.

Tostadas 1 2015

This needs to cook for about 4 hours.  Like the pulled pork you want the meat to easily be shredded.  This is the most difficult part of the dish.  So you can see this is an easy dinner to make!  I wanted to make twelve tostadas about 4in/10cm in diameter.  In a bowl add 1 1/2 cups of masa, a tablespoon of chili powder, and a pinch of salt.  For the liquid you need a cup.  I added a tablespoon of lime juice and then the rest was water to make up that cup.

Tostadas 2 2015Mix well and then knead until the dough is fully incorporated.

Tostadas 3 2015Divide into 12 equal pieces and form them into balls.  Line both sides of the tortilla press with cling film and place a ball of dough in the middle.

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Press down to flatten.

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Heat up a dry skillet on medium high.  Cook the tortillas about 30-45 seconds on each side.  They will puff a little bit and start to brown.

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Wrap the cooked tortillas in a tea towel until it is time to fry.  This keeps them warm and soft.  Set aside as you prep the rest of the meal. Shred the beef and add chopped pepper and onion to the beef and cook for a few minutes.

Tostadas 7 2015Keep the beef warm while frying the tortillas in vegetable oil.  As you fry them transfer them to a plate lined with kitchen roll.

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Once done layer all the ingredients.  For mine I layered sour cream, cheese, salsa, tomato, lettuce, and avocado over the beef.

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This was a fun meal to have.  It is super easy to make and it’s fun for the kids to assemble their own with what they want.  And the lime and chili in the tostadas worked really well.

Fabulous Pulled Pork Sandwiches and the French Language

When we travel we try to learn a few phrases and bring a phrase book.  Knowing please, thank you, where is the toilet, etc can go a long way.  It certainly is better received than yelling louder in English.  Honestly, why do people do that?  Right now my husband and I are learning French.  Well, he’s reviewing it and I’m trying to learn it.

Now I know English is very hard to learn, it is such a mish mash of languages from all the influences going back a few thousand years.  I’m starting to think French isn’t that far behind in the level of difficulty of learning it.  Questions have completely thrown me for a loop!  And the proclivity for words having many different meanings that don’t connect.  And plurals.  Sigh, I learn best by hearing and plurals sound the same as singular!  I am determined to get this because we’ll be in France this summer for a couple of weeks.  I am going to do my best but I think my phrasebook will be by my side!

I can not wait for the markets and the food.  I’ll be cooking up a storm!

I had mentioned a few months ago that my son had asked his friend’s mother to make pulled pork and he asked that I make it some time.  Now that I have more time I thought I’d give it a try.  To be honest I’ve never had a pulled pork sandwich.  But they look delicious.

This is an all day affair so in the morning prepare the dry rub.  This can be done the day before as well to let the pork sit overnight.  I found an hour to be enough.

In a small bowl mix 4 tablespoons brown sugar, 1 tablespoon of chili powder, 2 tsp cumin, 1 tsp of onion powder, 1 tsp of garlic powder, and some sea salt.

Pulled Pork Sandwich 1 2015

Prep the pork.  I got a 2 pound pork shoulder.  The connective tissue on the outside needs to be removed prior to cooking. Mix the dry rub well and rub it all over the pork making sure everything is covered.

Pulled Pork Sandwich 2 2015

Chill for an hour at least.  Preheat the oven to 300F/150C.  Prior to cooking spread some mustard on the pork.  I used my homemade mustard which is super easy to make.  Then add about 3/4 cup of ale.  We used our Irish copper ale we homebrewed.

Pulled Pork Sandwich 3 2015

Cover and slow cook in the oven for about 6 hours.  After a couple of hours baste the pork every hour.  The goal is to have it falling apart but still moist.  Nothing worse than stringy dry meat!

Pulled Pork Sandwich 4 2015

Pull the pork with forks to shred it completely and put it into a pot.

Pulled Pork Sandwich 5 2015

For the BBQ sauce I used the last of the Peach BBQ Sauce I made last year.  Time to make another batch!  Add enough to coat the meat without it being soupy.  While this is warming through pickle red onion in apple cider vinegar.

Pulled Pork Sandwich 6 2015

The onions lend a wonderful brightness to the pork.  For the bread I found some local brioche that we warmed up in the microwave.  Layer the pork with shredded cheese and the onion.

Pulled Pork Sandwich 7 2015

If you would like add a dollop of sour cream.  Because I couldn’t have the bread I had my dish in a bowl with the sour cream.  Delicious!

Pulled Pork Sandwich 8 2015

Even though this takes all day it is so worth it.  Unfortunately our son had a friend over and it turns out he is vegetarian!  So he had a grilled cheese.  I promised the next time I’ll do a vegetarian meal for him.  But given his age the grilled cheese hit the spot.  🙂