Asian Coleslaw Crack

Time for a new post cause this is a new repeat meal for our family and I need to have quick access to the recipe.   I first heard about this "addictive" meal on Facebook and was so intrigued with the comments, I had to look into it further.  Many version of it and this is mine.   The name alone is catchy and fun to share as a meal!  Plus it is full of great wintry vegetables like cabbage which we could use more of in our diet.  You can get creative with all that you add to it too.  Please note my "measurements" on the veggies are really just guesses.  Feel free to add more or less.  And for the record, my kids call this one of their favourite meals!!  Totally worth making.

Asian Coleslaw Crack

1 lb ground meat (beef, pork, chicken, turkey)
1 small onion - chopped
2 cloves garlic - pressed
1- 2 inch fresh ginger - grated
1 tsp salt
1/4 tsp ground pepper
2 - 3 cups cabbage (purple & green is nice)- sliced
2 carrots - shredded
1 red pepper - thinly sliced
1 1/2 cup fresh pineapple - diced
2 Tbsp rice vinegar
1/4 Tamari sauce (or soy sauce)
1 Tbsp honey (or apple butter/maple syrup)
dash of hot sauce
1/4 c fresh cilantro - chopped
2 tsp sesame oil *


In a large skillet, brown the meat and crumble to liking.  Add in the onion, ginger, garlic, salt and pepper until fully cooked.  Add in the shredded cabbage, carrots, pepper, pineapple and saute until it is tender.  Finish with the rice vinegar, tamari sauce, and honey.  Add the hot sauce now or allow people to add it to their plates.  Finish with a good sprinkle of fresh cilantro and the drizzle of sesame oil.  (Just look at the different pictures with and without cilantro and one with purple cabbage too!)

The sauce is easy to tweak and adjust.  I will taste it and see what I feel it is missing....like more ginger or perhaps more sweetness.  Please feel free to adjust yours to your liking.

Serve over cooked rice of choice.  Our family preference is brown basmati rice.

Cook Notes:

Sesame Oil - I use this oil to just finish the dish once it is done cooking.  I have learned that this oil is very fragile in it's structure and cannot handle heat without becoming harmful to your body.  Good sesame oil should always be stored in the fridge to avoid it going rancid.

Warmth for winter

Here is a quick and easy dish to make that is a guaranteed hit (except for perhaps the picky non-bean eater).  It is easy to double or triple for large groups to feed, great to make ahead and freeze or bring to someone who needs a meal. 

The recipe originated from an actual meatball recipe from my mother in-law, but I just never had the interest in making meatballs as it seemed like a lot of work.  So I changed the meat and sugars and found this version very enjoyable and fast to make.  If you are one who prefers the meatballs, feel free to go that route - it uses the same ingredients.  If you like prefer quicker, and equally pleasing, give this lazy sauce version a try.

Hawaiian Meat Sauce with Rice

1 lb ground beef * 
3/4 cup onion (sm-med sized) - finely chopped
1 clove of garlic - minced
1 tsp sea salt
1/2 tsp black pepper

1 cup ketchup - Jenn's Naturally-sweet Ketchup
1 1/2 tbsp dried mustard *
2 tbsp white vinegar
1/4 cup pure maple syrup or apple butter or honey
1 - 19 oz can Red or White Kidney beans - rinsed thoroughly
1 - 19oz can Navy beans - rinsed thoroughly
1 - 14 oz can Pineapple (crushed or tidbits) - with juice

1 1/2 cup uncooked rice of choice - cooked according to directions

In a large skillet, brown the beef over medium-high heat and create a small crumb for the meat. Before the beef is fully cooked, add in the onion, garlic, salt and pepper. Cook until the meat is fully browned. Drain unnecessary juices if you have any. This step can be done ahead of time and once the meat is cooled, frozen for use at a later time. (If you prefer to make meatballs, combine the beef, onion, garlic, salt and pepper and form into balls.  Bake at 400 F for about 10 minutes.)

Add the ketchup, vinegar, mustard to the skillet and mix well.  Add in all the remaining sauce ingredients to the meat in the skillet (you may choose to decrease the amount of beans if it seems like too much for your liking).  Heat the mixture on med-high heat until the sauce begins to boil and then turn down the heat to simmer for about 30 minutes.  Add water as needed if the sauce looks too dry.  Serve over cooked rice and a side of something "green" is always nice!

Cook's Notes:
Ground Beef - I have gotten into the habit of browning about 3 - 4 lbs of beef at a time in my skillet.  I add in the onion, garlic and salt and pepper.  I allow the beef to cool down and then store it in a zip-lock bag and put it in the freezer until needed.  When I need a meal, I can then make any dish I so desire - chili, hawaiian meat sauce, tacos, soup etc.  And the beef breaks apart easily for taking out the amounts I want.  You could also store the beef in separate bags with 1 lb in each bag.  Whatever you prefer! 

This pic shows how I actually have packed up the meal for future use or to give away.

Dried Mustard - Is dry mustard different from prepared mustard??  My google searches do say that you can replace dry mustard with prepared mustard.  1 tsp dry mustard = 1 Tbsp prepared mustard.  So for this recipe,, you would need 4.5 Tbsp prepared mustard.  I have not tried it but figured someone might be out there and not have dried mustard.

Mexican Eggs

Egg meals.  We have them frequently, alternating between breakfast, lunch and suppers because they are so healthy, fast and easy.  Also a perfect option for when the weather is hot too.  But I do get tired of just the regular "Fried Egg". 

This version I enjoy most for suppers as it feels more like a "meal".   With a little planning ahead, it is very quick too.  The fastest version involves using leftover rice and canned beans with eggs and toppings.  The longer option -  you can cook your own black beans, make fresh rice and top with eggs and fresh toppings.  Either way, this meal has more bulk than just eggs and toast and lots of FABULOUS COLOR on the plate.  I am coming to realize I really enjoy my food more when there is lots of color to it.   Doesn't that look more delicious below than just the eggs above!?!?!

 Friends who have travelled to South American countries have told me that rice with beans and eggs is very common in many places down south...I just have not been to those places yet. This is my version of Mexican Eggs as inspired by chef Jose who sells something similar at the Market Square in St. Catharines - his is not as colorful!


Mexican Eggs

(To make 4 servings)
2 - 3 cups of cooked brown rice
1 cup dried black beans*  or 1-19oz can of beans
8 - 12 eggs
1 cup Cheese of your choice* - shredded
1 Tomato - diced
1/4 - 1/2 cup fresh cilantro* - finely chopped
Salt and pepper to taste

*see Cook's Notes below

Using brown rice (long grain, basmati or jasmine are common finds), cook the rice according to the directions, or use leftovers.
Canned black beans should be thoroughly rinsed.  Add them to a small pot with a little water and salt and pepper if desired and cook until they are heated through.  See cook's notes below for directions on cooking them from dry beans.   If you have never tried cooking your own beans, you should give it a try. 
Cook your eggs according to your own preference.  We all prefer this dish with our eggs sunny-side up or over-easy so the yolks are runny.
To assemble, place a serving of warm rice on a plate. Top it with the black beans, cheese, followed by the eggs on top (to melt the cheese), then the chopped tomato and cilantro. Enjoy!


Cook's Notes:
Black Beans: If using dried beans, it is super simple to make them up for eating with this dish, it just requires planning ahead. Soak 1 cup of beans in about 4 cups of water for 24 hours. If you think of it, rinse and add fresh water once throughout that time. After 24 hours, drain and rinse the beans with fresh water. Add the beans and enough water to cover them in a medium pot, along with a small onion roughly chopped. I read somewhere once that you should not add salt while they cook as that makes the beans hard...so I don't add salt at this point. Cook the beans over low-med heat for 2 - 3 hours. Towards the end of that cooking time, I add some sea salt to taste. Add more water if necessary through the cooking time. Remove the onion and serve the beans (or rinse first before serving if you prefer but I kinda like that liquid and flavour).

  

Cheese: Feel free to experiment with the cheese here.  The perfect option would be Queso (Mexican cheese) but I don't know a good source that is local here.  I have heard Feta is a close option to that, or you can always stay American and go with marble or cheddar.  Whatever you choose, just shred it or crumble it up.

Cilantro: This is a herb that people either love or don't like it so much.  I really enjoy it and put it in most of my food.  If you are not so much of a fan, you can try fresh parsley as well.

When purchasing cilantro, try to always buy it with the roots intact.  Although it is often dirtier, your cilantro will last much longer if the roots are intact.  And it should have a crisp feel to it and stand up straight - not be gimpy and wilted.

To store it, wash it to remove all the soil hiding inside the stems, and then put it in a container (I use a plastic container as seen here only it holds parsley) with water to cover the roots and more water if needed to keep the container from tipping over.   I try to let it sit on the counter for a couple of hours this way to allow the leaves to dry.  Then I cover the tops loosely with a plastic bag (usually the one I just bought it in).  It will keep this way in your fridge for a good 10 days and longer if it is not too crowded in the container.  Changing the water every 3 - 4 days also helps if you can remember to do it. 

To use it, you can finely chop it on a cutting board with a knife.  Very chef-life and fun.  In a pinch though, I also like to cut off what I want, put it in a small bowl and go at it with a kitchen scissor until it is all cut up  finely.  Just my suggestions.

Cooks' Notes:

Fiesta Chicken

I recently borrowed a cookbook called Gourmet Nutrition from a friend and started to try out several new recipes.  As I flipped through the book and its delicious looking pictures, there was one recipe that immediately caught my eye and I could hardly wait to try.  It was filled with bite-size food and a beautiful mix of colors and it had a Mexican flavour to it.  (My picture below does not have all the toppings yet but shows the colors nicely!) 

When I got cooking in my kitchen, I had fully expected to make the dish as instructed but had a last minute thought (due to a child preference) and tweaked it just a little.  As I stirred the dish, I knew what I made was going to be good based just on how it looked and started taking pictures even though I had no plans to blog it.  Once I finally got to sit down and eat it, I was in love.  We all loved it a great deal.  The sweet and spicy flavours, soft and crunchy foods, the hot food with the cool touch of yogurt - AMAZING!!!  Like a party in your mouth!

Aside from the color and flavours already mentioned, this meal is also a favorite for several reasons:
1.  Very quick to make (with planning)
Since I started meal-planning, it allows me to make extra chicken and roast more veggies (like the sweet potato) ahead with other meals so the bulk of this meal is ready for dicing and heating.
2.  A no-grain meal
In my style of cooking, my natural thinking on this meal would be to serve this over a bed of rice, however, my reading has lead me to reconsider just how much grain is in my diet and look to see where it can be omitted - such as this meal.  The Gourmet Nutrition cookbook really emphasized this.  And really, you do not need it at all.  As for the corn, some do consider that a grain however, in my dish, it is a veggie!!  I like the yellow color it adds and also the crisp bite of sweetness. 
3. A meal with no cheese 
Again, my cooking instincts on Mexican flavoured food requires cheese but this does not need it.  Trust me.   Cheese always tastes good on food but it is not needed here at all and I like that.  Resist the urge and try it 'naked'.  The yogurt topping offers a great creamy texture and flavour contrast in place of the cheese I suppose and fewer calories too!

One last comment that has to be made...the roasted nuts are not optional here.  Really.  It is the surprise ingredient that helps creates the magic in this dish.   Now here is the recipe so that the rest of you can enjoy this delicious meal of beautiful color, textures and flavours.  Happy eating!

Fiesta Chicken

2 chicken breasts - cubed and precooked
1 sweet potato * - roasted and diced
1 cup frozen corn
1 cup frozen green peas
1 cup canned beans (black or red) - rinsed thoroughly
1 fresh tomato - diced
1/2 fresh cilantro - finely chopped
1 Tbsp DIY Taco Seasoning *
1/4 - 1/2 cup water (or more as needed)
1/2 cup almonds - roasted and chopped
1/2 - 1 cup plain yogurt *

In a large skillet, add the cooked chicken, sweet potato cubes, corn, peas, beans, seasoning and water.  Mix thoroughly and heat through.  Add more water if necessary so the food does not stick in the pan.  Add the diced tomato and fresh cilantro and heat for another minute or two.

To serve, top with a dollop of plain yogurt and roasted almonds (they are not optional!)

Cook's Notes:

Roasted Sweet Potato - For this dish, it works fastest to use a pre-cooked sweet potato.  After it is cooked, a cooled potato will chop us easily and hold it's shape better.
The baking process allows the natural sugars to roast and creates a sweeter potato and it is simple.  Just 1. wash the skins and add the potatoes to a baking dish. 
2. Poke them with a fork to allow the steam to escape and prevent explosions.
3. Cover the dish with a lid or foil (I find they bake faster this way)
4. Bake at 350 F for about 30 - 45 min  or until desired for cooking purposes.  Test with a fork to see how firm the potato is.  This amount of time will depend on how big the sweet potatoes are. When using sweet potatoes in pieces for this dish, they can be baked a little less so they remain in shape (hence less baking time).  If using your potatoes for mashed sweet potatoes, then I would bake at least an hour or more.

Roasted almonds - For a recipe like this, it really does not matter if you use raw or roasted almonds but I really prefer the flavour of the roasted and the crisper crunch. 
1. To roast them, I chop the almonds in a food chopper or with a knife on a cutting board to desired size.
2. Using a frying pan on your stove top, heat the pan over med heat and add the chopped nuts.  Add the nuts to a dry pan and stir them until they become golden and smell fragrant.  If you walk away, they are likely to burn - the laws of cooking.

DIY Taco Seasoning - I posted this recipe a few weeks ago on my blog.  Any taco seasoning mix can be used for this recipe but the amount will vary.

Plain Yogurt - My family uses plain yogurt in place of sour cream.  It is a very easy swap to make and prevents me from having both yogurt and sour cream in the fridge.  Plus the yogurt does have healthy bacteria in it that sour cream does not have.  If you don't have plain yogurt, feel free to use sour cream.

Pizza that is still good for you!

I feel I have been holding back a golden gem - and that is my pizza crust made with spelt flour.  Having just made it again this weekend, I was totally blown away with how spectacular the pizza tasted and my family agreed.  I load ours up full of veggies and home-made sauce too so it still classifies as a healthy meal to enjoy.  And yes, it does have cheese but a mix of mozza and Sheep Feta.  Mmmm...I could eat this every day!  Hope you enjoy it as much as we do.

The Foundation: Spelt Crust
This recipe was influenced from "Benefit of the Dough" in Eat, Shrink and Be Merry.

1 1/2 cups spelt flour (plus more for rolling out the dough)

1/2 tsp xanthan gum*

½ tsp salt

2 Tbsp ground flax

2 1/4 tsp instant yeast (or one packaged envelope)
2/3 cup warm water
1 Tbsp Olive Oil
1-2 Tbsp cornmeal (optional but recommended)*


Combine the first 5 dry ingredients in a glass bowl and mix well. Create a hole in the middle of the dry mixture right to the bottom of the bowl and add in the water and oil. Knead the dough a few minutes by hand or stir as much as possible. Allow the dough to rest and rise for about 20 minutes or more in a warm place. I often will let mine sit for an hour or more and it is still great.  For my “warm place”, I preheat my oven slightly to warm it up, turn the oven off and then leave the light on (keep it warm) and place the dough inside.

Makes a great crust for a pan measuring 10 x 15 inches. If using the cornmeal, sprinkle it on your pan before rolling out the crust. Roll out the dough directly into the pan on top of the cornmeal using extra flour as needed.

For rolling on the counter: you will definitely need extra flour as the dough is very sticky. Once rolled out, put the cornmeal on the pan and lay the dough on top.

Pre-bake the dough undressed for about 10 minutes at 400F to ensure no soggy crust.

Once it has baked, you could allow it to cool and freeze it for future use. Otherwise, load it up with your sauce and toppings and bake again for 8 – 10 minutes.

The Middle Sauce:
1- 5oz can tomato paste (make sure no sugar is added in the paste)
5 oz water (just fill the can previously holding the paste)
1 tsp oregano
1 tsp basil
3/4 tsp salt
1 clove garlic - crushed
1/2 tsp pepper
Mix all the ingredients in a bowl and layer on pizza.

The Top Stuff:
Our pizza usually contains a combination of the following: Artichokes, zucchini, pepper, sun dried tomatoes, tomatoes, olives, red onion, chicken, feta, and mozzarella.

Cook’s notes:

Xanthan Gum: This ingredient is key to making a stronger dough as it creates a glutenous property to the dough. You can make this dough without the xanthan but the crust will be more crumbly and softer. With the Xanthan gum, you get a fabulous crust every time!  I purchase Xanthan at a bulk food store or health section of a larger grocery store.

Cornmeal: this little bit of cornmeal at the bottom of the pan helps your crust to bake better from the bottom. It actually allows the hot air to flow between the dough and the pan allowing the crust to crisp up better than without. Worth a try and super cheap to buy.

Rolling out the dough: I do this right in my baking pan which is a Pampered Chef Large Bar Pan. Why not save a step and have less to clean up.