J'ai fait ces enchiladas ce soir et ils sont très bons. Recette à refaire. J'ai servi avec du riz mexicain.
15 ml huile
1 oignon, haché finement
1 poivron, haché
3 gousses d'ail
4-5 tranches de piments jalapeno en pot, hachés
500 g boeuf haché ou Sans-viande hachée Yves Veggies
sel et poivre au goût
5 ml poudre de chili chipotle
1 ml cumin
5 ml origan séché
1 bte haricots rouges égouttés
150 ml bouillon de poulet
60 ml coriandre fraîche, hachée
Fromage pour gratiner
Salsa
Crème sure
Préchauffer le four à 400F.
Revenir les oignons et poivrons dans l'huile pendant 5 min. Ajouter les épices et l'ail. Revenir 1 minute. Ajouter le boeuf, le bouillon de poulet, les haricots. Saler et poivrer au goût. Porter à ébullition, réduire le feu et cuire jusqu'à évaporation du liquide.
Répartir la viande sur les tortillas et les rouler. Les déposer dans un plat allant au four. Mettre du fromage sur les enchiladas.
Cuire au four env. 10 min. ou jusqu'à ce que le fromage soit fondu.
Servir avec la coriandre, la salsa et la crème sure.
Monday, February 9, 2009
Thursday, February 5, 2009
Cooking Light - Mom's Banana Bread
1 cup sugar
1/4 cup light butter -- softened
1 2/3 cups mashed ripe banana (about 3 bananas)
1/4 cup skim milk
1/4 cup low-fat sour cream
2 large egg whites
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Cooking spray
Preheat oven to 350º.
Combine sugar and butter in a bowl; beat at medium speed of a mixer until well-blended. Add banana, milk, sour cream, and egg whites; beat well, and set aside.
Combine flour, baking soda, and salt; stir well. Add dry ingredients to creamed mixture, beating until blended.
Spoon batter into 4 (5 × 2 1/2-inch) miniature loaf pans coated with cooking spray. Bake at 350º for 45 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans 10 minutes on a wire rack; remove from pans. Let cool completely on wire racks.
Adapted from: Cooking Light, December 1996, p.165
1/4 cup light butter -- softened
1 2/3 cups mashed ripe banana (about 3 bananas)
1/4 cup skim milk
1/4 cup low-fat sour cream
2 large egg whites
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Cooking spray
Preheat oven to 350º.
Combine sugar and butter in a bowl; beat at medium speed of a mixer until well-blended. Add banana, milk, sour cream, and egg whites; beat well, and set aside.
Combine flour, baking soda, and salt; stir well. Add dry ingredients to creamed mixture, beating until blended.
Spoon batter into 4 (5 × 2 1/2-inch) miniature loaf pans coated with cooking spray. Bake at 350º for 45 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans 10 minutes on a wire rack; remove from pans. Let cool completely on wire racks.
Adapted from: Cooking Light, December 1996, p.165
Wednesday, February 4, 2009
Waldorf Chicken Salad
Made this last night and it was really good. The way my mom did a Waldorf Chicken Salad was with mayonnaise. We also added peas, which I did.
Vinaigrette
3 Tbsp. (45 mL) minced shallots
3 Tbsp. (45 mL) freshly squeezed lemon juice
1½ Tbsp. (22.5 mL) freshly squeezed orange juice
½ tsp. (2.5 mL) kosher salt
2 tsp. (10 mL) Dijon mustard
4 Tbsp. (60 mL) walnut oil
3 Tbsp. (45 mL) vegetable oil
½ tsp. (2.5 mL) minced fresh rosemary
Salad
2 large chicken breasts, cooked, skinned and shredded (see Cook's Tip)
2 Tbsp. (30 mL) golden raisins (omitted)
24 prunes, cut in quarters (omitted)
2/3 cup diced celery
1 Granny Smith apple, peeled, cored and diced
½ cup (120 mL) walnut halves, coarsely broken
kosher salt and freshly ground black pepper to taste
1½ Tbsp. (22.5 mL) minced fresh chives
2 Tbsp. (30 mL) minced Italian parsley
For the Vinaigrette
In a small bowl, whisk together the shallots, lemon and orange juice, and kosher salt. Let sit for 10 minutes. Whisk in the mustard and then both oils. Add the rosemary, whisk once more, and set aside.
For the Salad
Put the shredded chicken, raisins, prunes, celery, apple, and walnuts in a serving bowl. Toss with the vinaigrette, season with salt and pepper, and sprinkle with chives and parsley.
Cook's Tip
Lightly spray your knife with vegetable oil to prevent prunes from adhering to the knife as you slice. Alternatively, spray clean kitchen scissors with vegetable oil and cut the prunes in pieces.
Take the skin off the chicken and use your hands to pull the meat away from the bone in large strands. This will be easier to do if the chicken is slightly warm or at room temperature.
Serves 4
Recipe adapted from ACE Bakery
Vinaigrette
3 Tbsp. (45 mL) minced shallots
3 Tbsp. (45 mL) freshly squeezed lemon juice
1½ Tbsp. (22.5 mL) freshly squeezed orange juice
½ tsp. (2.5 mL) kosher salt
2 tsp. (10 mL) Dijon mustard
4 Tbsp. (60 mL) walnut oil
3 Tbsp. (45 mL) vegetable oil
½ tsp. (2.5 mL) minced fresh rosemary
Salad
2 large chicken breasts, cooked, skinned and shredded (see Cook's Tip)
2 Tbsp. (30 mL) golden raisins (omitted)
24 prunes, cut in quarters (omitted)
2/3 cup diced celery
1 Granny Smith apple, peeled, cored and diced
½ cup (120 mL) walnut halves, coarsely broken
kosher salt and freshly ground black pepper to taste
1½ Tbsp. (22.5 mL) minced fresh chives
2 Tbsp. (30 mL) minced Italian parsley
For the Vinaigrette
In a small bowl, whisk together the shallots, lemon and orange juice, and kosher salt. Let sit for 10 minutes. Whisk in the mustard and then both oils. Add the rosemary, whisk once more, and set aside.
For the Salad
Put the shredded chicken, raisins, prunes, celery, apple, and walnuts in a serving bowl. Toss with the vinaigrette, season with salt and pepper, and sprinkle with chives and parsley.
Cook's Tip
Lightly spray your knife with vegetable oil to prevent prunes from adhering to the knife as you slice. Alternatively, spray clean kitchen scissors with vegetable oil and cut the prunes in pieces.
Take the skin off the chicken and use your hands to pull the meat away from the bone in large strands. This will be easier to do if the chicken is slightly warm or at room temperature.
Serves 4
Recipe adapted from ACE Bakery
Tuesday, February 3, 2009
Curry-Ginger Carrot, Parsnip & Apple Soup
2 tbsp butter
1 medium onion, diced
4 medium carrots, sliced or diced
2 medium parsnips
1 tbsp medium-hot curry powder (I used Madras Curry Powder)
1 tbsp fresh grated ginger
2-3 cloves garlic, minced
1/4 cup sherry (I used half of the sherry)
Salt & white pepper to taste
4 1/2 cups vegetable stock (I used water and 2 tsp of Better than Bouillon)
2 medium size, peeled, chopped (I used organic Ambrosia)
½ cup heavy cream (I used milk)
Plain yogurt or sour cream for finishing
Canned fried onions for garnish
In a large soup pot or Dutch oven over medium heat, sauté the onion, carrots and parsnips in butter for 5 minutes on low heat without browning*.
Add the curry powder, ginger and garlic. Cook for another 3-4 minutes, stirring regularly to prevent browning.
Add the sherry, apple & vegetable stock bring to a boil; then simmer gently for 15 minutes until the carrots are very tender.
Puree the soup with a stick blender or in a food processor.
Return the soup to heat, add cream and season to taste with salt & pepper. Serve when heated through.
Finish with a swirl of yogurt or sour cream on top and some canned crispy fried onions.
*Chef’s Note: To sauté without browning is called “sweating” and is used when you don’t want to add much colour to your finished dish.
Adapted from: Chef's Kevin Foodie Blog
1 medium onion, diced
4 medium carrots, sliced or diced
2 medium parsnips
1 tbsp medium-hot curry powder (I used Madras Curry Powder)
1 tbsp fresh grated ginger
2-3 cloves garlic, minced
1/4 cup sherry (I used half of the sherry)
Salt & white pepper to taste
4 1/2 cups vegetable stock (I used water and 2 tsp of Better than Bouillon)
2 medium size, peeled, chopped (I used organic Ambrosia)
½ cup heavy cream (I used milk)
Plain yogurt or sour cream for finishing
Canned fried onions for garnish
In a large soup pot or Dutch oven over medium heat, sauté the onion, carrots and parsnips in butter for 5 minutes on low heat without browning*.
Add the curry powder, ginger and garlic. Cook for another 3-4 minutes, stirring regularly to prevent browning.
Add the sherry, apple & vegetable stock bring to a boil; then simmer gently for 15 minutes until the carrots are very tender.
Puree the soup with a stick blender or in a food processor.
Return the soup to heat, add cream and season to taste with salt & pepper. Serve when heated through.
Finish with a swirl of yogurt or sour cream on top and some canned crispy fried onions.
*Chef’s Note: To sauté without browning is called “sweating” and is used when you don’t want to add much colour to your finished dish.
Adapted from: Chef's Kevin Foodie Blog
Sunday, February 1, 2009
Spicy Yams Fries & Cilantro-Lime Mayo
Super Bowl today. For Dinner we had Wings with Sweet Potatoes Fries. I served these with a Cilantro-Lime Mayo. It was really good.
Sweet Potatoes, cut fries size
1 tbsp olive oil
1/2 tsp Dijon mustard
1 ml Chili powder
1 ml Paprika
salt & pepper to taste
Mix well all ingreadient. Place in oven.
I baked the fries in a preheated convection oven at 425F. Bake for about 20-30 min. turning after 15 min.
Cilantro-Lime Mayo:
4 tablespoons fresh lime juice
1 garlic clove, peeled
1/2 teaspoon hot sauce (recommended: Tabasco)
1 teaspoon Dijon mustard
1 cup fresh cilantro leaves
1 cup mayonnaise
Salt and freshly ground black pepper
Blend all ingredients in food processor except mayonnaise and salt and pepper. Process until cilantro is fine. Add mayonnaise and process just until blended. Season with salt and pepper, to taste
Cook's Note: This sauce is good with any seafood or fish, especially salmon.
Yield: 1 1/2 cups
Source: Food Network
My Notes: This is so good. I'll make this again.
Sweet Potatoes, cut fries size
1 tbsp olive oil
1/2 tsp Dijon mustard
1 ml Chili powder
1 ml Paprika
salt & pepper to taste
Mix well all ingreadient. Place in oven.
I baked the fries in a preheated convection oven at 425F. Bake for about 20-30 min. turning after 15 min.
Cilantro-Lime Mayo:
4 tablespoons fresh lime juice
1 garlic clove, peeled
1/2 teaspoon hot sauce (recommended: Tabasco)
1 teaspoon Dijon mustard
1 cup fresh cilantro leaves
1 cup mayonnaise
Salt and freshly ground black pepper
Blend all ingredients in food processor except mayonnaise and salt and pepper. Process until cilantro is fine. Add mayonnaise and process just until blended. Season with salt and pepper, to taste
Cook's Note: This sauce is good with any seafood or fish, especially salmon.
Yield: 1 1/2 cups
Source: Food Network
My Notes: This is so good. I'll make this again.
Subscribe to:
Posts (Atom)