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Archive for January, 2010

Turkey Chili with Beer & Lime

Home-made chili…oh so good.
Find me someone who doesn’t enjoy & I’ll make this recipe for them.
 
The hardest part? Waiting out the 90min, while it simmers.

Adapted from Food to Die For: Secrets From Kay Scarpetta’s Kitchen (2001) – Patricia Cornwell.

INGREDIENTS:

3 tbsp extra-virgin olive oil
1 lb (450 g) ground turkey (or lean ground beef)
1/4 lb (120 g) button mushrooms, trimmed, sliced (about 1-1/2 cups)
1 each: diced small red bell pepper, diced small green bell pepper
2 cups chopped vidalia onion
2 cloves garlic, minced
2 28 oz/796 mL cans tomatoes, chopped
127 mL can mild chopped green chillies (no need to drain)
12 oz (355 mL) bottle Mexican beer
3 tbsp lime juice
2 tbsp each: chopped oregano leaves, slivered basil leaves
2 bay leaves
1-1/2 tbsp chili powder
2 tsp or more salt
1-1/2 tsp ground cumin
28 oz (796 mL) can red kidney beans, rinsed, drained
19 oz (540 mL) can black beans, rinsed, drained

TOPPINGS:
Hot pepper sauce to taste
Shredded extra-old cheddar to taste
Dollop of light sour cream & sprinkle of chives to taste

DIRECTIONS:
Heat 1 tablespoon oil in large pan on medium-high. Add turkey. Cook until browned, about 5 min, breaking up with wooden spoon. Remove to medium bowl.

In same pan, heat remaining 2 tablespoons oil on medium-high. Add mushrooms, peppers, onion and garlic. Cook, stirring and scraping browned bits on bottom of pan, until peppers are tender, about 5 min.

Stir in turkey, tomatoes and their juices, canned chillies, beer, lime juice, oregano, basil, bay leaves, chili powder, 2 teaspoons salt and cumin. Bring to boil, then reduce heat to medium-low and simmer, partly covered, 1 hour, stirring occasionally.

Add beans. Uncover and simmer 30 min. Adjust salt. Discard bay leaves.

Serve topped with hot sauce, cheddar, sour cream & chives.

Makes 8 to 10 servings.
(Or in our case, 6-8 servings. Generous is me.)

*A & S. Coolman’s notes: Heat a couple slices of bacon in pan first. Remove bacon. Use fat rendered from bacon as cooking oil. Add turkey. Dice up bacon. Add to mixture for stirring.

And yes, it’s worth it. ENJOY.

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Kokoro

Prettiest Red Dragon ever eaten…   

Red Dragon & Sake Maki

KOKORO
16 Yonge St. 416.363.9379

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Musical Psychoanalysis

Can easily sit at the piano for hours and play. It relaxes. Soothes. Clears my mind.

Yet, dozens upon dozens of sheet music sit on the piano, half-learned. Have become quite adept at flitting from song to song. Quickly obsessed. Then, easily bored. A Sagittarius trait, yes. Not proud of it.

Cannot sit for hours and learn a song. Properly. The way I used to. Memorize a song? Forget it.

Repetition is… repetitious.

No wonder I kicked ass in school; discipline & memorization skills were in overdrive. Now, on a semi-permanent vacay. Stretched out on a beach, languishing in the heat.

Contradict it with – when I love a song, I love it for life.

So, what I’m saying is…you need to be extra-special to hold my attention.

Hmm, a parallel can be drawn somewhere.

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And we’re back.

Yes, have now officially tried every ceviche on their menu. 

wahoo ceviche w. mango salad
wild sea scallops ceviche w. kumquat & grilled jalapeño
arctic char ceviche w. green apple & ginger
…. and now, the sea bream ceviche w. yuzu & shiso

Again, the flavours. How does he do it?!
Delicate, citrusy, topped w. saw-leaf & crisp shallots…each mouthful is better than the last.
Though, nothing tops the arctic char quite just yet. Just sayin’. 

foxley: sea bream ceviche

 

There she is, the black cod. Deceptively simple. Don’t be fooled. 

foxley: black cod with asian greens & truffle oil

 

Thank you N, for a wonderful dinner. And for requesting that 2nd steamed rice.

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monday lunch

Impressive with what you can do with leftovers, non?

Best spinach salad ever

Ingredients:

sunday dinner leftovers – lemon chicken & feta
spinach
1/4 avocado
2-3 campari tomatoes
1/8 small red onion
handful of sliced almonds

Dressing:

1/3 extra virgin olive oil, 2/3 balsamic vinegar, pinch of black pepper

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sunday dinner

3:52pm – I’m going to make us dinner tonight, ok?

Best text ever.

I get this from my roommate while at Second Cup, drinking 3rd decaf latte of the day (never again) & distracting myself from actually working (quite easily).

And it’s a surprise. How cute is she?

In the midst of reading inappropriately hilarious blogs & summarizing my performance in 150 words or less, I get another text.

5:56pm – “I made way too many peanut butter chocolate chip cookies and was wondering if you wanted some.”

For serious.

This time, from a girlfriend who lives across the street. And she’s the best dessert-maker/baker ever.

How does one get so spoiled?!

Who needs men.

………did I just write that? Delirious from thoughtful gestures & deliciously home-made food.

zesty lemon chicken & feta

home-made peanut butter chocolate chip cookies

Quick snaps via iPhone. Must invest in a decent DSLR. Once I get that raise… from glowingly exceptional self-review.

Recipe: Lemon Chicken & Feta

(adapted from Chatelaine Food – January 2010)

Prep time: 10 min
Roast time: 20 min
Servings: 4

Ingredients:
1 lemon
1 tbsp (15mL) chopped fresh dill
4-oz (125-g) block of light feta
4 skinless, boneless chicken breasts
olive oil
1 bunch broccoli
1/4 cup (50 mL) whole almonds

Directions:

Preheat oven to 400F (200C). Line a large baking sheet with parchment or lightly oil. Finely grate peel from lemon into a bowl. Stir in dill and pinches of salt. Cut feta into thick wedges. Cut chicken breasts in half horizontally. Place feta and chicken on parchment. Lightly drizzle both with olive oil, then sprinkle with half the seasoning mix.

Roast in centre of preheated oven for 10 min. Meanwhile, cut broccoli into large florets. When chicken has roasted for 10 min, add broccoli and almonds. Sprinkle with remaining seasoning and stir. Continue roasting until chicken is cooked through, from 10 to 15 more min. Squeeze juice from lemon overtop.

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winter nights

Why go out when you can do this? 

chocolate chip cookies & Mondavi

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