Costa Rican Slaw

This is a family favourite of ours. My mom first introduced us to this recipe from the Simply Bueno cookbook by Weight Watchers. I keep asking her to re-send me the recipe so I’m posting it here. It is fresh and delicious. I recommend that you try it out.



Ingredients:
1/2 cup fat free mayo
3 tbsp fresh lime juice
1tsp salt
1/4 tsp freshly ground pepper
1large green cabbage (call me a cheater but always use 1 bag of coleslaw mix instead of shredding
 the cabbage myself)
1red bell pepper, seeded
1large carrot
2mangoes pelted, pitted and chopped
2pickled jalapeños (I never put these in because my family can’t handle the heat)
2 tbsp chopped fresh cilantro

1) to make the dressing, whisk together the mayo, lime juice, salt and pepper. I like to do this in the bowl I’m going to use for the coleslaw.

2) shred the cabbage and carrot (or simply open the bag as I do). Shred the red pepper if, like me, the bag of coleslaw mix doesn’t have any. Add the mangoes, jalapeño and cilantro. Gently toss to mix.

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Original Nestle Toll House Cookies

Okay, so I probably don't need to post this recipe since it is already available online here. We first had these cookies when I was a kid visiting Disney World with my family. They gave you the recipe on the back of the bag you bought the cookies in. My mom kept the bag all these years and I have a photocopy of the bag. At any rate, if you haven't made them, you should.

Kicked up Cole Slaw from Guy's Big Bite

I've been making this cole slaw faithfully since September 2009 when I saw it on Guy's Big Bite. I never found the recipe online but had written it down while watching the show. The horseradish makes for an interesting twist.

Ingredients
3 tbsp Mayo
3/4 tbsp horseradish
3/4 tbsp Dijon
2-3 tbsp white vinegar
1 tbsp granulated sugar
1 shredded cabbage (I always use the cole slaw salad in a bag)
2 grated carrots (mine come in the bag)
salt and pepper to taste

Directions
Mix all that stuff together and let it hang out for a while. It tastes even better the 2nd day.

Easy Chocolate Slices

This is right out of A Year in Lucy's Kitchen by Lucy Waverman who is absolutely fabulous. If you've not reading Lucy, you're missing out.

Easy Chocolate Slides
Ingredients
1 cup butter, cubed
1/3 cup Golden Syrup or Corn syrup
1 cup chocolate chips
10 oz (300 g) digestive biscuits processed into small chunks
1 6-8 oz chocolate bar cut in pieces

Directions
1) Heat butter and corn syrup in a large pot over medium heat. Add chocolate chips and stir until melted. Add biscuits and stir to combine.
2) Spreads mixture evenly in an 8-inch square pan lined with plastic wrap.
3) Melt chocolate bar in a small pot over medium/low heat until just melted. Immediately remove from heat and spread over biscuit base. Chill. Cut into bars.

Thanks Lucy

Amazing Veggie Chili

My dad makes a fabulous veggie chili. I was over at his place last night and couldn't get enough of the smell and taste. I don't know where he got the recipe but it is fabulous and should be tried. It is so good that he has given up making chili with meat because this is so delicious and much healthier. I guess you can teach an old dog new tricks...no Dad, I'm not saying you're old.

Ingredients
3 tbsp extra virgin olive oil
1 onion diced
1 carrot diced
3 cloves garlic minced
1 Red pepper
1 19 oz can (540 ml) Black beans (Drain and rinse)
1 19 oz can (540 ml) Kidney beans (Drain and rinse)
1 28 oz can plum tomatoes 796 ml
2 tbsp tomato paste
1/4 cup medium salsa
2 tbsp + 1 tsp (35 ml) chili powder
1 Tsp cumin
1 tsp basil
1 tsp oregano
1 12 oz package Yves Veggie Ground round

Directions
1. Heat large pot, add oil & onion and sauté

2. Add carrot, red pepper, garlic, sauté 2 mins

3. Add black and kidney beans, plum tomatoes, tomato paste, salsa, chili powder, cumin, oregano, & basil

4. Bring to a boil, reduce heat , cover and simmer 20 minutes

5. Add package of Yves veggie ground round

Coq au Vin- My all time fave!

I cannot believe that I've never posted this recipe before. It was only when someone asked for it the other day that I realized it wasn't here yet.

At any rate, this is my signature dish. My personal favourite. I got it years ago, when I just started cooking, from Canadian Living Cooks on the food network. The link is here. I've added some comments to the instructions based on the dozens of times I've made it.

It is unique in that most coq au vin is made with red wine while this one is white wine. On a cold winter night there's not much that's better than this. It is elegant enough that you can serve it to guests but easy enough that you can make it for yourself.

I like to serve it with either roasted parisian potatoes or mashed potatoes.

Ingredients
Servings: 6
3-1/2 lb (1.75 kg) chicken pieces
2 onions
2 slices bacon, chopped
3 cloves garlic, minced
1 lb (500 g) mushrooms, quartered
3 carrots, cut in bite-size pieces
1 tsp (5 mL) each dried thyme and salt
1/2 tsp (2 mL) pepper
1/4 cup (50 mL) all-purpose flour
1-1/2 cups (375 mL) dry white wine
1 cup (250 mL) chicken stock
1 bay leaf
Chopped fresh parsley

Directions:

• Open the bottle of white wine, perhaps a French wine. Pour yourself a glass and have a good sip or two. Contemplate the setting this wine was made in just to get yourself in the mood. If the wine doesn't do the trick put on a baret and carry a baguette under your arm.
• Separate chicken legs at joint. If breasts are large, cut diagonally in half. Cut onions in half lengthwise; thinly slice crosswise.
• In Dutch oven, cook bacon over medium heat until crisp; using slotted spoon transfer to plate (taste the bacon to make sure it's delicious). Increase heat to medium-high; brown chicken, in batches if necessary, about 10 minutes. Add to plate.
• Add onions and garlic to pan; cook over medium heat, stirring, for 5 minutes, adding up to 2 tbsp (25 mL) of water if sticking to bottom.
• Add mushrooms, carrots, thyme, salt and pepper; cook, stirring often, for 10 minutes or until almost all liquid is evaporated.
• Stir in flour for 1 minute.
• Stir in wine(have a sip while you're at it), stock and bay leaf; bring to boil.
• Nestle chicken into vegetable mixture; sprinkle bacon over top. Reduce heat, cover and simmer for 20 minutes. Uncover and simmer for about 20 minutes or until juices run clear when chicken is pierced.
• Transfer chicken to platter; cover and keep warm. Discard bay leaf. Bring sauce and vegetables to boil; boil, stirring often, for 5 to 10 minutes or until reduced by half. Pour sauce and vegetables over chicken. Sprinkle with parsley.
• Have some more wine and share it with friends and family.

Cola Braised Pulled-Pork Carnitas

This is another Crock pot recipe that I got from the October issue of Canadian Family. The butter chicken went so well that I must try this one.


Ingredients
1 tbsp salt
1/2 tsp pepper
6 cloves garlic, minced
1 onion, chopped
2 cups cola (not diet), I've also heard of this being done with Root Beer
1/4 cups brown sugar
2 cinnamon sticks
1 tsp cumin
2 tsp chili powder
2 tsp dried oregano leaves
2 bay leaves
3 lbs boneless pork shoulder

Directions

• Add everything but the pork to the slow cooker. Stir to mix.
• Cut pork in half horizontally to lie flat. Season with salt and pepper. Transfer pork to slow cooker and set it to low for 8 hours or high for 5 hours.
• When done, carefully remove pork from cooker and keep warm.
• Separate the grease from the cooking liquid. Reduce liquid in a pot over high heat until thickened, about 10 minutes.
• Using two forks, pull the meat apart into shreds. Mix in some of the thickened cooking liquid until just moistened, then season with salt and pepper.
• Serve on warm soft tacos with salsa, avocado slices, chopped cilantro, and a squirt of lime juice.

Now, if you're going all out you might want to accompany this with some kicked up cole slaw and a Corona and have yourself a real fiesta.