Pork Roast and Potatoes in the Slow Cooker

Originally published on January 27, 2015

I love recipes that you can make in the slow cooker. Not only are they super easy, but for working parents such as myself, it’s reassuring to know that the family is still eating a nutritious meal even while you’re at work. This recipe gives you an entire meal – including protein, starch, and vegetable – and it’s super tasty, too. I used a bone-in roast, which gave us some gorgeous pork chops once the roast was cut; and because of all the onions in there the sauce that you spoon over top of the lot once it’s done is reminiscent of French Onion soup. Have you ever had French Onion soup poured over pork? It’s pretty darn good.

Ingredients:

2 small onions, thinly sliced
3 1/2 pounds bone-in pork loin roast 
2 tablespoons olive oil 
1 cup hot water
1/4 cup sugar
3 tablespoons vinegar (any kind you like)
2 tablespoons soy sauce
1 tablespoon ketchup
1 tablespoon garlic powder 
1/2 teaspoon hot sauce
5 potatoes, peeled and quartered
1 – 2 cups baby carrots (depending on how much you need or want)
Fresh parsley, chopped, for garnish
Salt
Pepper

Directions:

1.) Season the pork roast generously with salt and pepper. Heat 2 tablespoons of olive oil over medium-high heat in a skillet. When hot, add the pork roast and sear on all sides for 3 – 5 minutes, until it’s browned on all sides. Turn off heat and transfer to a plate.

2.) Lay half of the onion slices evenly on the bottom of the slow cooker. Evenly spread the potato quarters over top of the onion slices and spread the remaining onion slices over top of the potatoes. Place the pork roast on top of the potatoes and fill in the sides with baby carrots.

3.) In a bowl combine the hot water, sugar, vinegar, soy sauce, ketchup, garlic powder, hot sauce, and a pinch each of salt and pepper. Whisk to thoroughly mix all ingredients together, and then pour over the pork roast and other ingredients in the slow cooker. Cover the slow cooker with a lid and set on low for 6 – 8 hours, or high for 4 – 5 hours.

4.) Serve and enjoy!

Chipotle Chicken Enchiladas

Originally published on January 30, 2015

Enchiladas have become a regular staple in my house and, like any other dish that starts to make a regular appearance, they stand the risk of becoming boring. I try to mix it up by adding Spanish rice sometimes, switching out beef for chicken or pork, and playing around with different enchilada sauces. This time I left out the rice, and instead served them with some chips and salsa (which the girls were just tickled by). But my enchiladas are always, always served on a bed of shredded lettuce. It cools them down if you feel the chipotle may be too much, and also adds a bit of freshness to each bite.

Ingredients:

For the enchiladas:

1 tablespoon vegetable oil 
3/4 cup pico de gallo
3 chipotle peppers in adobo sauce, chopped, plus 2 tablespoons of sauce from the can
3/4 cup water
1 cup black beans
2 cups shredded rotisserie chicken, skin removed
1/4 cup cilantro, roughly chopped
1 cup shredded Monterey Jack cheese, plus 1/2 cup
8 12-inch tortillas
2 cups shredded Romaine lettuce 

For the sauce:

3 fresh tomatoes, pureed in a food processor
2 1/2 cups chicken stock
2 tablespoons cumin
2 tablespoons chili powder
1 tablespoon onion powder 
1 tablespoon garlic powder
Salt
Pepper
1 tablespoon butter
1 tablespoon all-purpose flour 

Directions:

1.) Preheat oven to 350 degrees Fahrenheit and lightly spray or brush a 9″ x 13″ casserole dish with vegetable oil.

2.) Wrap the tortillas tightly in aluminum foil and place them in the preheated oven for about 10 minutes to warm them. This will help make them more pliable when it’s time to fill and roll them.

3.) For the sauce, melt 1 tablespoon of butter in a skillet set over medium heat. When melted add the flour and the chili powder and whisk the mixture smooth. Cook for about 2 minutes, until the mixture is golden and bubbling, and then add the pureed tomatoes, chicken stock, chili powder, onion powder, and garlic powder, whisking until everything is smooth. Let the sauce bubble and cook over medium heat for about 10 minutes, until it’s slightly thickened. Season and taste, then adjust seasoning as necessary. Set sauce aside.

4.) For the filling, heat the vegetable oil in a large skillet over medium-high heat. Add 1/2 cup pico de gallo, chopped chipotle and sauce, and cook until the mixture begins to sizzle, about 2 minutes. Add the beans and water and bring to a gentle boil. Add the chicken and cook for another 2 minutes, until the mixture is slightly thickened. Add the cilantro, salt and pepper, and stir. Taste, and adjust seasoning as necessary.

5.) Spread some of the enchilada sauce along the bottom of the casserole dish. One by one, lay out each tortilla and spoon about 1/4 cup of the filling down the centre of each. Top with 3 tablespoons of the Monterey Jack cheese and drizzle 2 or 3 tablespoons of the sauce over top. Roll the tortilla up by first taking hold of the edge closest to you and folding it over top of the filling, pressing the tortilla in tightly around the filling as you do. Then, grab both sides at once and fold those up and over the filling, and the portion of the tortilla you’ve already rolled. Then just continue rolling the rest of the tortilla up. As you finish rolling each enchilada, place it seam-side down in the casserole dish.

6.) Once all of the enchiladas have been rolled, spoon some of the enchilada sauce over top each of them. Use the remaining 1/2 cup Monterey Jack to spread over top the enchiladas. Cover the casserole dish with foil, place in the preheated oven and cook for about 30 minutes.

7.) Remove from oven and let enchiladas rest for 2 minutes. Place about 1/2 cup of shredded lettuce on each plate, and place one enchilada on top. If desired, garnish with salsa, pico de gallo, guacamole, and/or sour cream.

8.) Serve and enjoy!

How to Get the Highest, Fluffiest Pancakes (Plus the Best Pancake Recipe)!

Originally published on January 31, 2015

The phrase “flat as a pancake” has never made much sense to me. I mean, yes pancakes are supposed to be flat in that they are smooth, lie horizontally, and don’t have major bumps or indentations. But, when it comes to how high that stack stands, it should be as tall as possible. That is after all, the only way to get pancakes that are light and fluffy on the inside, and that stand up tall and proud. Achieving that result has been my mission for the past couple years, I’m ashamed to say. I just haven’t been able to do it. And no matter how many tricks I tried, I haven’t been able to master light, fluffy pancakes. Until now.

Okay, so you want to know the secret? It’s in the bubbles. Undoubtedly you’ve seen that just about every single recipe for pancakes says that once they’re in the pan, let them cook for a few minutes “until bubbles appear.” But, that’s pretty vague, isn’t it? I mean, how many bubbles are you supposed to wait for? Just a couple? All 187 that will eventually appear? And does it matter where those bubbles are on the pancake? In the middle, around the edges? It can drive a person mad trying to figure it all out, and that’s only if you know that bubblesequal fluffy. Otherwise, you’re just flailing spatula in a pancake world. Trust me, I know.

So here’s the thing. After a Sunday morning when I was running a bit further behind on breakfast than usual, I let my pancakes sit in the pan before flipping them longer than I typically would. When I finally got back to the stove, the tops of them were nearly completely covered in circles, and the batter on top was even nearly set. Not cooked mind you, but set to the point where they had stiffened and were almost set. I thought the other side might be burned, but I flipped it over and it was perfect! Not only did I have golden pancakes, but they were actually fluffy, and all my pancake problems were solved! Now I pass this info on to you, so that you can also avoid flat-lining when it comes to your morning cakes.

And when you’re making those fluffy pancakes, make sure you use this recipe. It’s the best, and I’d been on the hunt for it just as long as I’d been waiting for my cakes to rise.

Ingredients:

1 1/2 cups all-purpose flour
1 tablespoon baking powder
1 pinch of salt
1 teaspoon sugar
2 large eggs, beaten
2 tablespoons butter, melted and fully cooled (it has to be completely cooled, or you’ll get crystals in your batter)
1 1/3 cups milk
Butter, for frying

Directions:

1.) Put all the ingredients, except for the frying butter, in a blender and blend until smooth. Let the batter sit for 20 minutes.

2.) Heat the butter in a frying pan over medium-high heat (but with the burner set closer to medium than to high.) When the butter starts to sizzle, pour small circles into the pan. Let them cook for a few minutes, until LOTS of bubbles have formed on the top, and the top is nearly set.

3.) Flip the pancakes and let them cook through on the other side for 2 – 4 minutes. Move to a platter and repeat steps 2 and 3 for the remaining batter.

4.) Serve and enjoy!

Valencia Style Rice

Originally published on February 7, 2015

When I first saw “Valencia Style Rice” in The Recipe Encyclopedia, I thought it might be a new way to prepare rice using different techniques and – a quick look at the ingredient list told me – items that I had never put with rice before. As I was making it I couldn’t help but wonder what made it “Valencia Style”. Is it the ingredients? Is this a dish that’s eaten quite often in Valencia? Is there a real place called Valencia? With so many questions, I had to look it up.

Turns out, Valencia rice is a short grain rice, although it is sometimes also called paella rice because, as you could probably guess, it’s often used to make paella. It also comes from Valencia – the real place, that’s the third largest city in Spain. It’s a fairly starchy rice and is distinct from other types of rice because it can absorb quite a bit of moisture without breaking down. It’s sometimes compared to Arborio rice, although the Italian variety is much starchier and will result in much creamier dishes. And as it turns out, you can also substitute the regular short-grain rice that you can find in any grocery store here in North America.

1 1/4 cups short grain rice 
1 tablespoon olive oil 
1 tablespoon butter
1 medium onion, chopped
Zest and juice of 1 orange
1/2 cup white wine
1 1/2 cups chicken stock 
Fresh parsley, chopped, for garnish 

Directions:

1.) Soak rice in cold water for 10 minutes. Drain, rinse with cold water, and drain again.

2.) Heat oil and butter in a medium pan over low heat. Add onion and cook until golden brown and soft. Reduce heat to low, add rice, stir, and cook for 2 minutes, or until the grains are lightly golden.

3.) Add the orange zest, juice, wine, and stock. Cover the pan with a tight-fitting lid and bring to a boil. Reduce heat and simmer, covered for 8 – 10 minutes, or until almost all of the liquid is absorbed.

4.) Remove the pan from the heat and let stand, covered, for 5 minutes, or until all of the liquid is absorbed by the rice.

5.) Separate grains from each other lightly with a fork. Gently pour onto a serving platter and sprinkle with fresh parsley.

6.) Serve and enjoy!

Nigella’s Rapid Roastini

Originally published on February 21, 2015

Nigella Lawson is a favourite of mine. Not only is she utterly stunning, but she also specializes in easy down-home cooking. She’s not technically a chef mind you, but she’s got the food knowledge and the know-how to be treated like one. When I first saw her make this gnocchi dish for some of her girlfriends on Nigella’s Kitchen, it immediately became one of those things that stuck in my head and nattered at me until I finally got around to making it. That was just a couple of days ago, and I’m still amazed that something so delicious can come from your grocer’s freezer section, and that it only takes ten minutes (max!) to make.

Now, Nigella does ask that you don’t use frozen gnocchi. Apparently she’s worried that the extra moisture will cause the fat in the pan to splatter and burn you. With frozen gnocchi all I had on hand, I just let mine sit on the counter for a few minutes to thaw. Nigella also served these with just a little salt and pepper but I thought they might need a little something more so I picked up some ready-made bruschetta while at the store and just piled it on top. Of course pesto, roasted red pepper sauce, or any other sauce you fancy would also be just as nice – they sell them all there!

Ingredients:

1 package frozen gnocchi, thawed
2 tablespoons olive oil 
Salt
Pepper
Prepared sauce (optional)

Directions:

1.) Heat olive oil over medium-high heat. Add the gnocchi when the oil is hot, being sure to separate the gnocchi if it’s sticking together.

2.) Season the gnocchi with salt and pepper and cook for 4 minutes on one side. Turn the gnocchi over and cook for another 4 minutes on the other side. The gnocchi should be crisp and golden on both sides.

3.) Plate the gnocchi and, if using, top with the prepared sauce.

4.) Serve and enjoy!

Braised Short Ribs Over Celery Root Puree

Originally published on February 23, 2015

I love celery, and there are many things that I love even more about celery root. It’s really like celery on crack, or the freshest celery you will ever smell or taste. But while celery is crisp and delightful to eat raw, celery root needs to be broken down a bit more. It’s quite hard but yet, the texture when you bite into it is also somewhat spongy. If you must eat it raw, make sure that you slice it very finely. I myself prefer it boiled or poached, then churned into this smooth and beautiful celery root puree. Placed underneath these beautiful short ribs, the sauce will run through it like tiny little rivers and if you do it right, you’ll be lucky enough to scoop up a bit of puree with every bite of short ribs. I also sauteed some mushrooms to go with the entire thing, and tucked in some potatoes roasted in goose fat.

Ingredients:

For the short ribs:
4 beef short ribs 
4 tablespoons vegetable oil
2 large onions, roughly chopped
3 celery stalks, roughly chopped
2 large carrots, roughly chopped
6 cloves garlic, smashed
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 cups red wine
4 cups beef stock
Salt
Pepper 

For the celery root puree:

1 clove garlic, smashed
1 sprig fresh sage
1 sprig fresh thyme
1 head celery root, about 1 1/2 pounds, peeled and cut into 1″ pieces
4 cups milk
4 tablespoons butter 
3 tablespoons fresh chives, sliced
Salt
Pepper

Directions:

1.) Preheat oven to 375 degrees Fahrenheit.

2.) Season short ribs generously with salt and pepper. Heat oil in a Dutch oven or large pot over medium-high heat. When hot, add short ribs (in batches if necessary, to avoid overcrowding) and brown on all sides so that a nice crust forms. Remove ribs from pot, transfer to a plate, and lower heat to medium.

3.) To the pot add the onions, celery stalks, carrots, garlic, rosemary, thyme, and a sprinkling of salt and pepper. Stir to combine and coat all ingredients in oil, and cook until vegetables are just softened, about five minutes.

4.) Turn heat to medium-high and add the red wine to the pan. Let boil for 2 minutes, scraping any browned bits from the bottom of the pan as you do.

5.) Return the short ribs back to the pan, add the beef stock, and bring the entire pot up to a boil. Remove from heat and cover the entire pot tightly with a lid or aluminum foil.

6.) Place the pot into the preheated oven and cook for 3 hours, until the short ribs are cooked through and the meat is just about falling off the bone.

7.) Remove the pot from the oven, uncover and transfer the short ribs to a platter or casserole dish. Cover to keep warm. Strain the sauce in the large pot into a large bowl to remove the large pieces. Pour the sauce back into the pot and bring to a boil. Reduce heat to medium-high and let the sauce boil and reduce to about 1/2.

8.) While the sauce is reducing, make the celery root puree. Place the garlic, sage, thyme, and celery root into a medium-sized pot. Add enough milk just to cover (you might not need all of it). Bring to a simmer over medium heat and continue simmering until the celery root is tender, about 20 minutes.

9.) Strain the mixture into a blender, discarding the herbs stocks and adding the large pieces of celery root to the blender. Add the butter, chives, salt and pepper, and puree until the mixture is smooth but still somewhat thick. If the mixture is too thick, add more milk but be careful because you don’t want it too thin, either.

10.) Spoon a bit of celery root puree onto a plate and place one or two short ribs on top. Spoon the reduced sauce over top of the entire thing.

11.) Serve and enjoy!

Caesar on the Lighter Side

Originally published on February 26, 2015

Sometimes we just have to have a Caesar salad, even if we’re feeling a bit heavy and bloated. The good news is that Jamie Oliver is obsessed with eating lighter and healthier, and he’s come up with a Caesar salad recipe that will give you all the taste you’re craving without any of the excess carbs or fat. This lightened up version of the salad doesn’t have any bacon or croutons, but it also swaps out the mayonnaise in the dressing for yogurt. And it’s just as tasty, I promise!

Ingredients:

1 head Romaine lettuce, chopped and washed
1 clove garlic, minced
1/2 cup plain yogurt
2 tablespoons olive oil
1/4 cup Parmesan cheese, grated, plus more for sprinkling
2 teaspoons Worcestershire sauce
Juice of 1/2 lemon 
1 tablespoon anchovy paste
Salt
Pepper

Directions:

1.) In a medium-sized bowl combine the garlic, yogurt, olive oil, 1/4 cup Parmesan cheese, Worcestershire sauce, lemon juice, and anchovy paste. Stir to combine, then taste and adjust seasoning if necessary.

2.) Place washed Romaine lettuce into a large bowl and drizzle dressing over top. Toss to thoroughly coat lettuce in the dressing and garnish with a bit more Parmesan cheese.

3.) Serve and enjoy!

Chinese Lemon Chicken

Originally published on March 3, 2015

Lemon chicken and my family go way back. It was one of the first dishes that I truly conquered when Brent and I first started dating, and after serving it several times, I didn’t want to become Debra from “Everybody Loves Raymond,” where it became the only thing I could make. I think I’ve avoided that (phew!) but do still tend to keep my eye out for new ways to make lemon chicken that are just as tasty as what I used to make, but with a new twist. When I came upon Chinese Lemon Chicken in The Recipe Encyclopedia, I was thrilled to try lemon chicken with an Asian flare. The book calls for a whole 3-pound chicken but chicken thighs were what I had on hand, so that’s what was used. I served it over top of fried rice and the entire dish was a thing of beauty.

Ingredients:

8 bone-in, skin-on chicken thighs
1 tablespoon soy sauce
1 tablespoon dry white wine
1 tablespoon lemon juice
2 teaspoons soft brown sugar

For the lemon sauce:

2 scallions, finely chopped
1/2 cup lemon juice
1/2 cup sugar
2 teaspoons dry white wine
1 teaspoon soy sauce
1 tablespoon cornstarch 
1/2 cup water
Salt and white pepper, to taste 

Directions:

1.) Preheat the oven to 350 degrees Fahrenheit. Pat chicken dry with paper towels and place in a casserole dish or, if using a whole chicken, on a rack in a baking dish. Combine the soy sauce, white wine, lemon juice, and brown sugar thoroughly and brush over the chicken.

2.) Bake the chicken for 1 hour or until the juices run clear, basting occasionally with the remaining soy mixture. Remove from oven and cover with foil for 10 minutes.

3.) While chicken is resting combine the lemon juice, sugar, white wine and soy sauce in a small pan set over medium heat. Blend the cornstarch with the water in a small bowl and add to the pan. Whisk until the sauce boils and thickens slightly. Add the scallions and season with salt and white pepper. Taste, and adjust seasoning if necessary.

4.) Serve and enjoy!

Meatballs, Sherry, and Potatoes

Originally published on March 4, 2015

Sherry is one of the ingredients that I’ve ventured into using just recently. It’s no more expensive than a regular bottle of wine, but it does bring a distinct something to any dish it’s added to. Wanting to know more about it, I was in luck to find that, along with this recipe, The Recipe Encyclopedia also includes a small tidbit on sherry, saying that it’s “a fortified wine usually served before dinner. Both dry sherry and sweet sherry are used in sauces, stews, and in chicken dishes, when it’s usually added just before serving.” Well this recipe doesn’t add it right at the end of cook time, but it does give the option of either sweet or dry sherry. I used dry sherry, as well as quartered regular potatoes rather the new potatoes that were called for.

Ingredients:

1 pound ground beef
1 pound ground pork 
1/2 cup fresh white bread crumbs
1/2 cup chopped fresh parsley, divided
2 cloves garlic, crushed
2 teaspoons sweet paprika, plus 1 teaspoon
2 tablespoons olive oil
2 tablespoons butter
1 onion, finely chopped
1 tablespoon all-purpose flour
1/2 cup dry or sweet sherry
1 cup chicken stock
5 small potatoes, quartered

Directions:

1.) Combine meat, bread crumbs, 1/4 cup parsley, garlic, and 2 teaspoons paprika in a medium bowl and mix well. Using wet hands, roll the mixture into meatballs the size of walnuts.

2.) Heat the oil and butter in a medium pan; add meatballs. Cook over medium-high heat for 3-4 minutes until well browned. Remove from pan; drain.

3.) Add onion, 1 teaspoon paprika, and flour to pan and cook for 2 minutes while stirring. Add sherry and stock gradually to pan, stirring until mixture is smooth. Stir constantly over medium heat 2 minutes or until sauce boils and thickens.

4.) Return meatballs to pan, add potatoes. Cover, cook over low heat for 20 minutes until the meatballs are cooked through and the potatoes are tender. During the last minute of cooking, sprinkle with remaining 1/4 cup fresh parsley, and stir.

5.) Serve and enjoy!

Rolled Pancakes with Apple Pie Filling

Originally published on March 5, 2015

Well, this was my last week with The Recipe Encyclopedia that Chef Rob loaned me. As I flipped through it one last time I happened to come across this recipe for Rolled Pancakes. While many know that pancakes and I have a past, it really did seem like a twist of fate that I came across this particular recipe. Awhile ago, Rob had been telling me how he had made rolled pancakes before, and stuffed them with something very much like apple pie filling. So when I came across it in this book that he loaned me, well how could I not make them? The pancakes come from the book, while the filling comes from Rob’s idea and my execution of it.

Ingredients:

For the pancakes:

1 cup all-purpose flour
Pinch of salt
1 egg
1 1/4 cups milk 
1 tablespoon olive oil

For the filling:

4 Granny Smith apples, peeled and cubed
1 cup brown sugar
1/2 cup butter
1 tablespoon ground cinnamon 
1 teaspoon ground nutmeg
1 tablespoon vanilla extract

Directions:

1.) Sift the flour and the salt into a medium bowl and make a well in the centre. Add the egg and milk and whisk until smooth. Set mixture aside for 1 hour.

2.) Heat a frying pan over medium heat and add olive oil. Tilt pan to coat the surface of the pan and when hot, ladle in 1/2 cup of the pancake batter. Tilt the pan again to spread the batter out very thinly. Gently lift the edges with a knife and when golden, turn over and cook the other side. Transfer to a plate and repeat with remaining batter.

3.) When the pancakes are just about finished cooking, start making the apple pie filling. Place the 1/2 cup butter and brown sugar in a pan set over medium heat. Melt together, stirring frequently, for several minutes until the sauce is thick and bubbling. Add the vanilla extract, cinnamon and nutmeg and mix well before adding the peeled apples and tossing to coat.

4.) Place one pancake flat on a cutting board or flat surface and spoon approximately 2 tablespoons of the filling at one end. Start rolling the pancake over the filling, continuing until the entire pancake is rolled. Repeat with the remaining pancakes.

5.) Plate the pancakes and drizzle a bit more of the sauce and the filling on top before sprinkling with icing sugar.

6.) Serve and enjoy!