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Tuesday, July 26, 2016

Black Bean and Corn With Monterey Jack Cheese Salad


Preparation time: 10 minutes 
Total time : 10 minutes 
Portion size: 4 

Black beans are a great source of fibre and are delicious when combined with southwestern ingredients in a salad. To kick it up a notch, add a diced seeded jalapeño pepper.

2 tbsp lime juice
2 tbsp olive oil
1 tbsp liquid honey
1 clove garlic , minced
1 tsp chili powder
1 can (19 oz/540 mL) black beans , drained and rinsed (or 2 cups cooked black beans)
1 cup frozen corn kernels , thawed and drained  
1/2 cup diced red onion
1/2 cup cubed Monterey Jack cheese
2 tbsp chopped fresh cilantro

In bowl, whisk together lime juice, oil, honey, garlic and chili powder until blended. Stir in black beans, corn, red onion, cheese and cilantro.

Source : Canadian Living Magazine:September 2012

Blackberry Vanilla Scones


2 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons butter, frozen {1 whole cube}
1/2 cup sour cream
1 large egg
1 TBSP good quality vanilla
1 cup fresh blackberries, washed and patted dry

Preheat oven to 400 degrees.

In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture using the large holes of a box grater (mixture should resemble coarse meal.) This step sounds difficult but it's easy- your hands just get a bit buttery. It takes about a couple minutes to grate the entire cube of frozen butter. {I just mixed it all up in my Kitchenaid afterwards.}

Add in the sour cream, vanilla and egg and mix until dough pulls from the side of the bowl and there are no crumbs on the bottom. Dough will be somewhat firm and sticky, but still manageable.

Add in the fresh blackberries. Now some of the berries will burst and the dough will turn a bit purple- this is okay! I just used the lowest setting on my Kitchenaid and mixed until most of the berries were incorporated. Flour a counter top and use your hands to shape the dough into a circle that's about 3/4" thick. If some of the berries escape  just squish them back in- it's a very technical process. ;) Your hands will get purple and messy- just dig deep and let your inner child enjoy this part!

Once you've got a decent circular shape going, use a pizza cutter to cut the circle in half through the center, then again on the other side- until you have 8 pieces.

Place on a greased cookie sheet and sprinkle with raw coarse sugar if you have it.

Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature. I love to lightly add a bit of vanilla glaze to mine...

To make icing, whisk together 1 cup powdered sugar, 2 TBSP melted butter, 1/2 tsp vanilla and 1-2 TBSP milk. {You won't use all of it!}

Blackened Salmon Fish Tacos


Serving Size: 4 (2 tacos each)

Home made taco shells and spicy salmon make one good taco!

For the Shells
8 corn tortilla's
1/2 teaspoon smoked paprika
1/4 garlic powder
olive oil
Grilled Salmon
1 pound salmon filet
1 tablespoon olive oil
2-1/4 teaspoons smoked paprika
1-1/2 teaspoons garlic powder
1-1/2 teaspoons onion powder
1-1/2 teaspoons ground dried thyme
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 tablespoon dark brown sugar
6-8 oz cream cheese, for serving
1 cup cheddar cheese, for serving
1 avocado, mashed with a pinch of salt and pepper.

1. Preheat the oven to 450 degrees. MIx the 1/2 teaspoon smoked paprika and the 1/4 teaspoon garlic powder in a small bowl. Working with four tortillas at a time, microwave them for 1-2 minutes. Quickly rub with olive oil and sprinkle one side with the spice mixture. Place tortillas and a taco mold If you have one. if not, Invert a regular-sized muffin tin. Fold the tortillas gently and prop up between the bottom of 4 muffin cups. Bake at 450ºF for 5-7 minutes or until crisp and lightly browned. Repeat with remaining tortillas.
2. Preheat your grill or grill pan to high.
3. Combine the paprika, garlic powder, onion powder, thyme, black pepper, cayenne pepper, basil, and oregano in a bowl until evenly mixed.
4. Rub half the mixture on the salmon and then rub the salmon with olive oil. Rub the rest of the spice mixture and the salmon, pressing it into the fish.
5. Place the salmon skin side up on the grill. Grill for 3-4 minutes and then flip and grill for another 2 minutes. Allow to cool slightly and then flake with a fork.
6. To assemble smear a good amount (1-2 Oz) of cream cheese on each taco shell. Layer in the salmon and top with about and 1/8 cup of cheddar cheese.
7. If desired top with mashed avocado and hot sauce.

Toasted Black Peppercorn and Cumin Pork Tenderloin


By The Canadian Living Test Kitchen
111 people added this to their Recipe Box
This recipe makes 8 servings

Toasting spices is a great way to bring out their complex flavors and aromas. A hint of sugar in the spice rub helps to caramelize and create a crust on the pork. 

1 tbsp black peppercorns
1 tbsp cumin seeds
2 tsp packed brown sugar
1/2 tsp salt
2 pork tenderloins , (about 2 lb/1 kg total)
1 tbsp extra-virgin olive oil
1/2 cup whipping cream
1/3 cup cognac or brandy
2 tsp Dijon mustard

In small dry skillet, toast peppercorns and cumin seeds over medium heat, stirring often, until fragrant, about 5 minutes. Let cool.
In spice grinder or using mortar and pestle, finely grind cumin and peppercorns. Stir in sugar and salt. Rub all over pork, pressing to adhere. (Make-ahead: Cover and refrigerate for up to 2 hours.)
In large ovenproof skillet, heat oil over medium-high heat; sear pork on all sides until well browned, about 6 minutes.
Roast in 400°F (200°C) oven until juices run clear when pork is pierced and just a hint of pink remains inside, about 25 minutes. Transfer to cutting board and tent with foil; let stand for 5 minutes, reserving accumulated juices. Carve into 1-inch
(2.5 cm) thick slices; transfer to platter.
Meanwhile, in small saucepan, whisk together cream, cognac and mustard; boil for 8 minutes or until reduced to about 1/2 cup (125 mL). Stir in accumulated pork juices; pour over pork.

Source : Canadian Living Magazine: May 2007



3 white peaches, peeled and diced*
1 cup blackberries
1/2 tablespoon corn starch
1 teaspoon cinnamon (divided)
1-1/3 cup whole oats
1/3 cup flour
2/3 cup brown sugar
1/4 cup melted unsalted butter
1/8 teaspoon salt

Preheat the oven to 375°F.

Stir together peaches and blackberries.  Sprinkle with corn starch and 1/2 teaspoon cinnamon, stirring well to coat the fruit.  Fill a 8x8 inch glass baking dish with the fruit.

Mix together oats, flour, brown sugar, remaining cinnamon, and salt in a large bowl.  Pour melted butter over the mixture, and stir well.  Use your hands to spread the crumbled oat mixture on top of the fruit, covering it with an even layer.

Bake at 375°F for 40 minutes.  When it has finished baking, allow the crisp to cool for about 10-15 minutes before serving.

*To peel the peaches, cut a small "x" in the bottom of the peach.  Bring a pot of water to a boil (it should be enough water to cover a submerged peach).  Fill a bowl with ice water.  Dunk each peach in the boil water for 15 seconds, then remove and place in the ice bath.  The skin should peel easily after you remove the peaches from the ice water.

Monday, July 25, 2016

Golden Crusted Pork Chops with Green Beans


1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
3 Tbsp. MIRACLE WHIP Dressing
3 Tbsp. GREY POUPON Hearty Spicy Brown Mustard
6 bone-in pork chops (2-1/4 lb.)

3 cups frozen green beans
2 Tbsp. KRAFT Zesty Italian Dressing

PREHEAT oven to 425°F.

Prepare stuffing as directed on package.
Mix MIRACLE WHIP and mustard; set aside.

PLACE chops in 13x9-inch baking dish; brush with half of the mustard mixture.
Turn chops over; brush with remaining mustard mixture.
Top with stuffing; cover with foil.
Bake 10 min.

MEANWHILE, place beans on large sheet of foil; drizzle with Italian dressing.
Bring up foil sides.
Double fold top and ends to seal packet.
Uncover chops; place bean packet in oven.

Bake chops and beans 20 min. or until chops are cooked through (160°F) and beans are heated through.

Prepare as directed, substituting your favorite frozen or fresh vegetables for the beans.
If using fresh, add 2 Tbsp. water to the packet before sealing.

Jazz It Up
Sprinkle with chopped fresh parsley just before serving.

Green-Lentil Curry



Many of Madhur Jaffrey's books have an Indian slant, but she's most famous for her 1999 tome Madhur Jaffrey's World Vegetarian. While she often follows the Indian tradition of serving several small dishes together, the lentil-vegetable curry here is a Western-style main course. Eaten over rice with yogurt, it's a very satisfying meal.

1 teaspoon finely grated ginger
1 garlic clove, mashed to a paste
2 teaspoons ground coriander
1 teaspoon ground cumin
3 tablespoons canola oil
1/4 teaspoon cumin seeds
1 small shallot, minced
1 tablespoon tomato paste mixed with 1 tablespoon of water
1 1/4 cups dried green lentils
1/4 teaspoon ground turmeric
4 ounces green beans, cut into 3/4-inch lengths
4 ounces kale, stemmed and leaves finely chopped
1 medium carrot, thinly sliced
1 cup finely chopped cilantro
1/2 teaspoon cayenne pepper

In a small bowl, combine the ginger, garlic, coriander and ground cumin. Stir in 1/4 cup of water to make a paste. In a small skillet, heat the oil until shimmering. Add the cumin seeds and cook over moderately high heat for 5 seconds, just until sizzling. Add the shallot and cook, stirring, until lightly browned, about 1 minute. Add the spice paste and let cook until most of the liquid has evaporated, about 2 minutes. Stir in the tomato paste and cook until thick, about 1 minute longer.
In a saucepan, combine the lentils with the turmeric and 5 cups of water; bring to a boil. Cover partially and simmer over low heat for 20 minutes, until the lentils are barely tender. Add the green beans, kale, carrot, three-fourths of the cilantro and the cayenne and season with salt. Cook until the lentils and vegetables are tender, 15 minutes. Scrape in the spice paste and the remaining cilantro. Simmer for 5 minutes, then serve.

Serve With Steamed basmati rice, warm naan and plain yogurt