Sunday, 19 November 2017

Chili Con Pollo

Chili con Pollo


440 g ground chicken
3 cups red beans (canned) 750 mL
1 2/3 cup canned tomatoes (diced) 400 g
2 tbsp tomato paste 30 mL
1 onions, finely chopped 200 g
2 cloves garlic, minced
1 green peppers, cut into small dices 150 g
2 tbsp brown sugar 26 g
1/2 cup chicken broth 125 mL
2 tbsp canola oil 30 mL
1 tsp ground cumin 2 g
1/2 dried chili peppers, minced 0.4 g
1 limes [optional] 70 g
1 tbsp fresh cilantro, chopped [optional] 2 g
2 tbsp water, if necessary 30 mL
1 pinch salt [optional] 0.1 g
ground pepper to taste [optional]


Prepare the vegetables. Chop the onion, mince the garlic and chili pepper, and finely dice the bell pepper.

Heat half the oil in a skillet or a pan over medium heat. Cook the onion and garlic about 3 min until the onion is soft and translucent, with occasional stirring, paying attention not to let them burn. Remove from pan and set aside.

Pour the remaining oil into the same pan, heat over medium heat, and add the ground chicken. Cook about 5 min, stirring occasionally with a wooden spoon, until the meat loses its pink colour.

Put the cooked onion and garlic back into the pan. Add the diced tomatoes, tomato paste, diced bell pepper, minced chili pepper, cumin, and brown sugar. Warm up the broth then pour it into the pan.
Cover and cook over very low heat 1 ½ h, checking occasionally that the mixture stays moist. Add water if necessary.

Drain the beans, rinse them and drain again. Add them to the pan, mix well, and cook an additional 8-10 min. Add salt and pepper to taste. Sprinkle with freshly chopped cilantro leaves, garnish with lime wedges, then serve.

Quick Spinach Quiche


Quantity : 2 servings
Preparation : 15 min Cooking : 20 min Cooking Dish : 23 cm (9 ") diameter
340 calories/serving

170 g spinach 6 cups
1/2 tsp olive oil 2.5 mL
1/2 onions, sliced into rounds 100 g
1 wheat tortillas, large 65 g
3 eggs size large
1/3 cup Cheddar cheese, grated 24 g
1/3 cup cottage cheese, 1% 80 g
1 pinch nutmeg
1 pinch salt [optional] 0.1 g
ground pepper to taste [optional]


Preheat the oven to 190°C/375°F.

Prepare the spinach: Wash and drain briefly then transfer it to a pot or saucepan without adding any water. The water trapped in the leaves after gentle shaking is enough to cook them. Add salt, cover and cook over high heat 2-3 min until the leaves wilt. Transfer the spinach to a colander, press to remove excess water, then set aside.

Meanwhile, in a pan, sauté the onion in the oil until softened, about 2 to 3 min. Set aside. For 2 servings, put one tortilla in a 23 cm (9") baking dish. For 4 servings, do the same with two tortillas and baking dishes.

In a bowl, beat the eggs lightly with a fork. Stir in the cheeses, spinach, and grated nutmeg. Mix well then season with salt and pepper to taste. Arrange this mixture onto the tortilla(s), then top with the onion.

Bake in the middle of the oven for about 20-25 min, until the surface becomes golden-coloured. For a nice crust, turn on the top broiler for the last 2 minutes. Serve.

Friday, 17 November 2017

Quinoa, Pecan, and Cranberry Salad

Quantity : 4 servings
Preparation : 10 min Cooking : 15 min Standing : 2 h
370 calories/serving

1 cup quinoa 180 g
2 cups water 500 mL
3/4 cup pecans, coarsely chopped 70 g
9 tbsp dried cranberries 70 g
1 oranges, juice and peel 170 g
3 tbsp canola oil 45 mL
3 sprigs fresh thyme, finely chopped 1 g
2 tsp balsamic vinegar 10 mL
1 pinch salt [optional] 0.1 g


Place the quinoa in a fine strainer and hold it under cold running water until the water runs clear, then drain well. Put it in a saucepan with the water and a pinch of salt. Bring to a rolling boil. Reduce the heat, cover, then simmer until the grains are translucent and the germ has spiralled out from each grain, about 15 minutes. Place the quinoa in a bowl, then let it cool down about 1 h at room temperature.

Add the pecans, cranberries, zest and juice of the orange, oil, balsamic vinegar, thyme and salt. Mix well.

Chill in the refrigerator for about 1 h to allow the flavours to meld. Adjust the seasoning then serve.

Wednesday, 15 November 2017

Devilled Eggs

Image result for devilled eggs

6 hard-cooked eggs, shelled
2 tbsp cream or mayonnaise (I like whipped dressing)
1-1/2 tsp vinegar (I prefer a couple of drops of Tabasco
dash of pepper
3/4 tsp prepared mustard
1/2 tsp Worcestershire sauce (optional)
1/4 tsp salt

Cut eggs in halves lengthwise.  Remove yolks;  fork through a sieve.  Add seasonings and beat until smooth and fluffy.

Fill egg whites with the mixture.  I use a piping bag.  Garnish tops with a dash of paprika, chopped parsley, or chopped chives.

Monday, 13 November 2017

Chocolate Coconut Cookies

Image result for chocolate coconut haystacks

1 cup milk
1 cup margarine
4 cups white sugar
10 Tbsp cocoa
2 cups coconut
6 cups oatmeal

Mix milk, margarine, sugar, and cocoa in a pot.  Bring to a full boil.  Remove from heat aat once and add coconut and oatmeal.  Mix well.  Drop by teaspoonful on to wax paper to cool.

Monday, 6 November 2017

Glazed Carrots

Glazed Carrots
Quantity : 2 servings
Preparation : 5 min Cooking : 10 min
70 calories/serving

6baby carrots, whole180 g
1 tbspbutter, unsalted14 g
3 tbspwater, approximately45 mL
1 tbsplemon juice, freshly squeezed1/2 lemon
1 pinchsalt [optional]0.1 g
ground pepper to taste [optional]


  1. Put the carrots in a pot or a pan, just large enough to keep them in a single layer (or two layers, maximum).
  2. Add the butter, lemon juice, and water to a depth of about ½ cm. Season with salt and pepper. Bring to a boil, then cover and simmer over low heat until the carrots are cooked al dente, about 10 min.
  3. Serve the carrots with the remaining cooking juices.

Monday, 23 October 2017

Homemade Turkey Soup

Prep  30 MIN
Total  2 HR 55 MIN



Carcass from cooked 10- to 12-lb turkey
3 quarts (12 cups) water
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon poultry seasoning or dried sage leaves
1 dried bay leaf
1/2 cup uncooked pearl barley
3 medium carrots, sliced (1 1/2 cups)
1 large onion, chopped (1 cup)
2 medium stalks celery, sliced (1 cup)
3 cups cut-up cooked turkey
2 tablespoons chopped fresh parsley, if desired

Break up turkey carcass to fit 6-quart Dutch oven. Add water, salt, pepper, poultry seasoning and bay leaf. Heat to boiling over high heat; reduce heat to low. Cover; simmer 1 hour 30 minutes.

Skim off any residue that rises to the surface. Remove bones, meat and bay leaf from broth; cool. When cool enough to handle, remove meat from bones and cut into bite-size pieces; set aside. Discard bones and bay leaf.

Skim fat from broth; discard. Add turkey meat cut from bones to broth; stir in barley. Heat to boiling; reduce heat to low. Cover; simmer 30 minutes, stirring occasionally.
Stir in carrots, onion, celery and 3 cups cooked turkey. Simmer uncovered 20 to 25 minutes longer, stirring occasionally, until vegetables and barley are tender. Stir in parsley.