Mostly Paleo Mexican night at Jeff & Sandie's on March 25, 2013

Menu:

Slow cooker pork tacos

Fish tacos with creamy green chili and cilantro sauce

Mexican cabbage, mango and avocado slaw

Mexican cauliflower "rice"

Slow Cooker Pork Tacos (cooked the day before)

Ingredients
   * 3 whole ancho chiles  (I couldn't find ancho chiles so just used 6 pasilla chiles)
   * 3 whole pasilla chiles
   * 4 cloves garlic, unpeeled
   * 2 to 3 chipotles in adobo sauce
   * 1/2 medium white onion, roughly chopped
   * 2 tablespoons extra-virgin olive oil
   * 2 tablespoons honey
   * 1 tablespoon cider vinegar
   * Kosher salt
   * 2 teaspoons dried oregano, preferably Mexican
   * 2 1/2 cups low-sodium chicken broth
   * 4 pounds boneless pork shoulder (trimmed of fat), cut into chunks
   * Freshly ground pepper
   * 2 bay leaves
   * 1 cinnamon stick
   * Corn tortillas, warmed, for serving
   * Assorted taco toppings, for garnish

Directions
Put the ancho and pasilla chiles and the garlic in a bowl; add enough boiling water to cover. Soak 20 min until soft and pliable. Stem and seed the chiles; peel the garlic. Transfer the chiles and garlic to a blender.
Add the chipotles, onion, 2 tablespoons olive oil, honey, vinegar, 3/4 tablespoon salt and the oregano to the blender; puree until smooth. Fry the chile sauce in a large skillet over high heat, stirring, until thick and fragrant, about 4 minutes. Pour in the broth.
Season the pork all over with salt and pepper and transfer to a large slow cooker. Add the bay leaves and cinnamon stick, then pour in the sauce. Cover and cook on high until the meat is tender, about 5 hours. Or cook the meat in a large Dutch oven, covered, for 1 hour 45 minutes at 350 degrees; uncover and cook 30 more minutes. (I cooked in the slow cooker for ~6 hrs until the meat shredded easily.)
Discard the bay leaves and cinnamon stick. Remove pork from sauce and shred with 2 forks.  Refrigerate shredded pork and sauce in separate containers.  Skim fat off the top of the sauce, then reduce sauce to thicken and pour back shredded pork.  When ready to serve, transfer the pork onto a cookie sheet and place in the oven at 400 for 15 minutes to crisp up the pork.  Serve the shredded pork in the tortillas, along with toppings.

Fish tacos with creamy green chili and cilantro sauce

Sauce:  (I made the day before as it keeps in the fridge for up to a week. Great on fish and pork tacos)
1/3 cup light mayonnaise (I used homemade mayo made with light olive oil)
1/2 cup reduced-fat sour cream (I used full fat Greek yogurt)
2 oz. canned diced green chiles (I used 3 oz because 1 can is 4 oz.  Could have probably used all 4 oz.)
2 tbsp fresh lime juice
1/2 tsp ground cumin
1/4 tsp kosher salt
1/4 cup chopped fresh cilantro

Fish:
3/4 tsp chili powder
3/4 tsp ground cumin
1/4 tsp kosher salt
4 fillets (4 oz. each) firm white fish, such as Mahi Mahi or halibut (I used cod)
1 tbsp butter
16 corn tortillas

Sauce:
In the bowl of a food processor, puree mayonnaise, sour cream, diced chiles, lime juice, cumin and salt until smooth. Add cilantro and pulse until just combined.

Fish:
In a small bowl, mix chili powder, cumin and salt. Pat the fish fillets with paper towel to remove excess moisture. Rub both sides of each fish fillet with spice mixture.
Heat butter in a large nonstick skillet set over medium-high heat. Add fish fillets and cook on both sides until fish is just opaque. The time will vary depending on thickness of the fillets.
Remove fish from skillet, let cool slightly and gently pull apart with your hands to form strips.
Wrap tortillas in foil and warm on lowest setting of the oven. Using 2 corn tortillas for each taco, fill with fish, sauce and toppings. Serve.
Makes 8 tacos (2 per person).

Mexican cabbage, mango and avocado slaw (I made the day before to let cabbage soften and soak up dressing and added mango and avocado just before serving, but I think in future, I would make it the day I plan to serve it for more crunch.)

   * 1/2 green cabbage, thinly sliced
   * 1 mango, cut into 1/2-inch pieces
   * 1 avocado, cut into 1/2-inch pieces
   * 2 tbsp fresh lime juice
   * 1 1/2 tsp honey
   * 1/2 tsp ground cumin
   * 1/4 tsp salt
   * 1/4 cup extra-virgin olive oil
   * 2 tbsp minced fresh cilantro
   * 1/2 tsp minced jalapeno pepper (I used leftover diced green chiles)

In a small bowl, whisk together fresh lime juice, honey, ground cumin and salt. While whisking constantly, slowly pour in the olive oil until combined. Stir in cilantro and minced jalapeno.
Pour dressing over the sliced cabbage and toss gently to combine. When ready to serve, add mango and avocado. Serve.
This slaw can be served as a side dish, or as an ingredient in shrimp, chicken, beef or pork soft tacos.

Mexican Cauliflower "Rice"

   * 3 Cups Cauliflower - Grated - I use my food processor to grate the cauliflower
   * 1 Cup Chicken Stock
   * 3/4 Cup Salsa
   * 1/2 Cup Onion - Diced
   * 1/4 Cup Olive Oil
   * 2 Tbs. Garlic - Minced
   * 2 tsp. Cumin
   * 2 tsp. Chili Powder
   * 1 tsp. Garlic Salt

I cooked this in my non-stick wok but a large saute pan will work just fine. Heat your pan over medium-high heat, add olive oil, onion, and minced garlic. Saute until softened.

Add grated cauliflower, cumin, chili powder and garlic salt – Let cook 5-8 minutes – Stir every minute or so.

Add chicken stock and salsa. Reduce heat to low, and allow to simmer until cauliflower is desired doneness or until all the liquid has reduced, about 20-30 minutes.

Fresh Spring Rolls

A comfort food to my family for years has been fresh spring rolls. There really is no recipe for fresh spring rolls, the only thing you really need to purchase is the rice paper (aka Bánh tráng). We typically have a large plate of veggies including lettuce, avocado, peppers, green onion, cucumber, cilantro, etc, rice noodles and a meat usually fried salmon chunks, fake crab and/or prawns. You can add any sauce you like including salad dressing, mayo or rooster sauce (aka Sriracha). This night's proteins included spring salmon with tamari, hoisin squid, shrimp with lemon and imitation crab with dill and olive oil.

Ernst

Community Dinner - July 24th 2012

Potato and Cauliflower Pakoras

1lb cauliflower florets
10oz russet potato
3 1/2 cups chickpea flour
2 1/2 cups buttermilk
3 jalapeño peppers, finely chopped
3 tbsp ground coriander
3 tbsp ground cumin
1 tsp mango powder
1 tsp turmeric
1 red onion, sliced lengthwise
oil for frying


Wash cauliflower and allow water to drain completely - if it's left
too wet it will make the batter runny. Peel and wash potatoes. Cut
each potato in quarters and cut thin slices. In a large bowl mix the
chickpea flour, jalapeño peppers, cumin, coriander, mango powder,
turmeric. Slowly add the buttermilk to make sure you get a paste. Mix
in the onion, cauliflower and potato. The batter should stick to the
vegetables.
Spoon out small amounts into a frying pan with hot oil (about 1/2 inch
deep in oil).

You can make the batter ahead of time and keep in the fridge but the
batter will become runnier


Cilantro-Mint Chicken Curry

Cilantro-Mint Chutney

3 cups chopped cilantro
2/3 cup chopped mint leaves
2 jalapeño peppers, finely chopped
1 1/2 cups red onion, chopped (about 1 large)
1 tbsp chopped ginger
1/3 tsp asafoetida
1 cup of water (approximately)


Mix all ingredients, except water, in a bow. Pour 1/3 of the bowl and
a 1/3 cup water into a blender and purée until smooth. Mix in the rest
and blend everything until you have a green chutney. Reserve while you
prepare the curry. (You can make this ahead of time and just keep it
in the fridge)

Curry

1/2 cup canola oil
1 1/2 tbsp cumin seeds
1 tbsp coriander seeds
3 tbsp crushed garlic
1 tbsp salt
1 cup of plain yogurt or 3/4 cup whole-fat buttermilk
3lbs chicken thighs with bone-in

Heat oil in a pan with a tight-fitting lid for about 1 min on medium
heat. Add cumin and coriander seeds and allow them to sizzle for 30
secs. Add garlic and sauté for about 3 min or until golden brown. Turn
off the heat and after 2-3 minutes add the yogurt or buttermilk (I put
in a little bit of both). Add chicken and stir well. Turn the heat to
medium, cover and cook for about 25 min, stirring regularly. Remove
curry from heat and cool for about 20 minutes. Transfer the cooled
chicken to a bowl and peel the meat off the bones - size does not
matter but do not shred. Discard bones and stir chicken back into the
curry. Stir in the cilantro-mint chutney. About 15 min before serving
bring the curry to a boil on medium heat. Turn down the heat to simmer
and cook uncovered for about 10 min or until the chicken is well mixed
into the curry.

Serve with basmati rice


recipes from Vij's Indian Cuisine cookbook

July 17, 2012 Dinner at Jeff & Sandie's

ARGENTINEAN GARLIC CHICKEN WITH CORN, TOMATO AND PARSLEY SAUCE

SAUCE:
2 cups Parsley leaves, fresh, stems removed 500 mL  (For Chilean flavours, substitute fresh cilantro for parsley; for Peruvian, use basil instead.  I used half cilantro, half parsley)
1/2 cup Sweet onion, chopped 125 mL
8 Cloves garlic, minced 8
1/3 cup White vinegar 75 mL (I used half white vinegar, half red wine vinegar)
1 tbsp Dried oregano 15 mL
1/2 tsp hot pepper flakes 2 mL
1/2 tsp salt 2 mL
1/4 tsp Pepper 1 mL
2/3 cup Olive oil 150 mL
3 Field tomatoes, seeded, diced 3
2 cups sweet corn, cooked 500 mL

CHICKEN:
1 tsp Each salt, pepper, dried oregano, ground cumin, garlic, onion powders 5 mL
6 Chicken breasts, boneless skinless 6  (I used thighs)

- SAUCE: In food processor, combine parsley, onion, garlic, vinegar, oregano, hot pepper flakes, salt and pepper; process until finely chopped. With motor running, slowly add oil and process until well blended but with coarse texture. Pour into bowl. Stir in half the tomatoes. Cut corn from cobs; stir into bowl.

- CHICKEN: Combine salt, pepper, oregano, cumin and garlic and onion powders; sprinkle about 1/2 tsp (2 mL) on each side of each chicken breast.
Lightly oil barbecue grill and heat to medium. Place chicken on grill; close lid and barbecue for 3 to 5 minutes per side or until no longer pink inside. Alternatively, roast in oven at 400 degrees for ~20 min.  Serve with parsley sauce spooned over each one. Garnish with remaining tomatoes.

CAULIFLOWER RICE PILAF

1 Raw Head Cauliflower, run through grater on food processor
1/2-3/4 c Almonds, slivered
1/4 c Butter
1/2 c Diced Onions
2-3 cloves Garlic, chopped, or a teaspoon or two from a jar
About a 1/2 c Chicken Broth, more or less
1 Teaspoon or so Dried Thyme

Toast almonds on cookie sheet (use a piece of foil underneath for ease in pouring them into pan later-and cleanup) in oven on 350 until you smell them and they are just turning brown. Watch them carefully because they will burn quickly if you leave them alone. They should only take 5 minutes or so.In a skillet saute the onions in the butter. Add the garlic when the onions have been on for a few minutes so it doesn't burn. Add the cauliflower and stir, sauteeing for a minute or so. Add the broth a bit at a time, just enough to make it moisten up the cauliflower. Remember the 'rice' is not really rice, it will not absorb fluids on standing. Cook, stirring every so often, for 5 minutes or so, covering as much as possible. Add thyme, salt and pepper, almonds and serve!

MANGO PUDDING

1 cup mango puree
1 cup coconut milk
I package Knox gelatin
1/2 cup hot water
1/4 cup honey (can skip if mango puree is already sweetened)

Put puree into a big bowl.
Mix together gelatin into 1/2 cup hot water. Whisk solidly for two minutes straight. Add the honey to this mixture.
Add this to the puree.
Add coconut milk to the puree as well.
Put into the fridge to set for 2 hours to overnight
Makes five 1/2 cup servings

Lentils

Lentils
-----------
Ingredients
1 1/2 Cups lentils (red/pink)
1 pod cardomon
1 pod clove
1 tsp corriander powder
1 tsp cumin powder
1 1/2 mustard seed
1 stick cinnamon
3-4 curry leaves/bayleaf (optional)
1 tsp cashmiri curry powder
1/2 onion finely chopped
3 cloves garlic finely chopped
2-3 seeds fenugreek
2 tbspn olive oil
coconut milk, lemon and salt

Method
Wash and soak lentils 15-20min. drain water.
Heat oil wt mustart seeds - medium high
Add onions when mustard seeds have stopped popping (1-2min)
Add spices garlic after onions have glazed. roast (1-2min)
Add drained lentils and fry in spice mixture for (2-3min)
Stir constantly so that lentils do not stick
Add boiling water to cover lentils (approx 1"above lentil level)
Reduce heat and let simmer stirring occasionally (15-20min)
Add coconut milk, salt lemon to taste
When serving sprinkle chopped cilantro

-- Abdel Naroth

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google talk: b.1.alpha@gmail.com | (604) 345-6915 (m)

Luana - CD March 25th 2009

Chickpea Falafel with Cilantro Dip
Serves 4
14oz chickpea can, drained
6 scallions, finely chopped
1 egg
1/2 tsp ground turmeric
1 garlic clove, crushed
4 tbsp cilantro, chopped
1 tsp ground cumin
oil for deep-frying
1 small fresh red chile, seeded and finely chopped
3 tbsp mayonnaise
salt and freshly ground pepper
sprig of cilantro for garnish
1. Put the chickpeas in a food processor or blender. Add the scallions and process to a smooth puree. Add the egg, turmeric, garlic, cumin and about 1 tbsp of chopped cilantro. Process briefly to mix, then season with salt and pepper.
2. With wet hands, shaped the mixture into about 16 small balls
3. Heat the oil for deep-frying to 350, or until a cube of bread added to the oil browns in 30-45 seconds. Deep-fry the falafel in batches for 2 -3 min. or until golden. Drain the falafel. Place in a serving bowl and keep warm.
4. Stir the remaining cilantro and the chile into the mayo. Garnish with cilantro sprig and serve with the falafel.
Spicy Chickpea and Eggplant Stew
Serves 4
3 large eggplant, cubed
1 cup chickpeas, soaked overnight (or use canned)
1/4 cup olive oil
3 garlic cloves, chopped
2 large onion, chopped
1/2 tsp ground cumin
1/2 tsp ground cinnamon
1/2 tsp ground coriander
3 x 14oz can chopped tomatos
salt and pepper


for garnish2 tbsp olive oil
1 onion, sliced
1 garlic clove, sliced
sprigs of cilantro
1. Place the eggplant in the colander and sprinkle with salt. Set the colander in a bowl and let it sit for 30 min to allow the bitter juices to escape. Rinse the eggplant with cold water and dry. *Add some weight on the eggplant
2. Drain the chickpeas and put it in a saucepan with enough water to cover. Bring to a boil and simmer for 1 - 1 1/2 hours, or until tender. Drain
3. Heat the oil in a large saucepan. Add the garlic and the onion, cook until soft. Add the spices and cook stirring for a few seconds. Stir in the egg plant and cook for 5 minutes. Add the tomatoes and chickpeas and season with sat and pepper. Cover and simmer for 20 minutes.
4. To make the garnish, heat the oil in a frying pan and, when very hot, add the sliced onion and the garlic. Fry until golden crisp. Serve the stew with rice, topped with the onion and garlic and garnished with cilantro.
Serve with Rice or Quinoa or any grain you like! :)

CD Winter 2009

John & Lu - CD Jan 28th 2009

Vegetarian Moussaka

Mouss:

2 large eggplant

1 young impressionable zucchini
1 large can whole green lentils
(the recipe says cook your own but really come on...)
2 onions, sliced
5 cloves garlic
1 bunch spinach, stemmed
1 large can chickpeas
1 large can chopped tomatoes
4 tblsp tomato paste
fresh ground pepper, cumin, coriander & herbs de Provence

Aka:
1/2 litre yoghurt
1/2 pound aged white cheddar
3 eggs

Mouss
1. Slice eggplant & zucchini diagonally about 1/4 inch thick and sprinkle with salt, put in a colander with something heavy on top for 30 minutes to squeeze out the evil juices.

2. Sauté onions and garlic, add lentils, chickpeas, tomatoes, tomato paste, herbs and 3 tblsp water, bring to a boil then simmer for 10 minutes. Mixture should look like chunky vomit. Season to taste with S&P.

3. Preheat oven to 350 kelvin

4. Rinse eggplant & zucchini, fry briefly to brown edges (sauté if you're French) then put a layer in the bottom of a big ass buttered pyrex dish, add a layer of vomit mixture, then spinach leaves, then eggplant / zucchini, then vomit etc. Make top layer eggplant / zucchini as a roof. Keep in mind the Aka layer will swell like an inch due to the eggs.

Aka
5. Mix together egg yoghurt and S&P and pour over the Mouss, add a shitload of cheese on top, then add more cheese, then bake at 350 for 45 minutes, then grill for 5 to brown that bad boy up.

6. Let sit for 5 minutes to congeal, serve. Is really good the next day with hot sauce and a beer.

Thank you all for coming over and making me blush for the first time in years

John

Carrot Ginger and Cilantro Soup

Ingredients:
1 lb young carrots, chopped
1 small onion, roughly chopped
1 knobbin' of young ginger, chopped
2 small potatos, chopped
1 celery stalk, that's right, chopped
4 cups vegetable stock
2 tbsp butter
Olive oil
3 tsp ground coriander
3 tbsp cilantro, chopped
2 -3 tbsp young celery stalk, chopped
1 cup milk
fresh ground pepper & salt
Lemon

The making

1. Sauté the onion and the ginger in 1 tbsp of butter and a bit of olive oil until the onion is shiny and soft

2. Add the celery, mix with the onion and ginger for about a minute.

3. Add the carrots and the potatoes. Let it sweat for about 10 minutes, occasionally stirring so the vegetables don't stick to the bottom of the pan.

4. Add the vegetable stock and let the carrots and potatoes cook until soft.

5. Meanwhile, add the rest of the butter to a pan and saute the young celery stalks, the cilantro and the coriander. reserve.

6. Blend the soup then add the milk and the coriander, cilantro and celery mixture

7. Adjust the seasoning with salt and pepper.

8. Serve with the celery leaves sprinkled with pepper as garnish.

For extra 'zest' add lemon

Thank y'all for putting up with tanked Luana... yet another Wednesday!

Lu