Make-Ahead Soup Mixes

Soup Mixes in a Jar

So according to the weatherman, this afternoon with the Humidex it is supposed to feel like 39°C, or 102°F. For those of you that don’t know what a Humidex is, you are SO lucky! Humidex is the humidity index, that takes the actual temperature, and then adds the humidity factor, so it tells you that while it may only be x degrees out, it feels like the surface of the sun. In Toronto, we’re fortunate enough to have both the Humidex in the summer and the Windchill in the winter, which calculates how much colder the lake effects wind makes it seem, so again, it may be x degrees out, but now it feels like the dark side of the moon. What can I say, we can’t seem to win here… except for our falls (autumns) which are pretty awesome. Oh well, one out of four ain’t bad. (yes it is, it’s very bad.)

So continuing on our theme of prepping ahead, and making it look like we are uber organized, I thought today in honour of the heat, we’d hit up some soups. It may seem strange, but trust me, when the days start getting cooler, you’ll appreciate being able to open your pantry and see these beautifully layered, labelled jars of soupy goodness. Again, these also make great hostess gifts or last minute grab-n-give ideas for a friend who has a cold. I’ve even included a recipe for the traditional condensed “Cream of _____” soup. You know what I’m talking about. You come across a recipe that calls for cream of mushroom, or celery or asparagus, and at least here in Canada, it’s pretty hard to get a decent kosher one. With this recipe, you will have the base for any flavour “Cream of” soup you want. You’re welcome.


Beef & Barley Vegetable Soup Mix

Ingredients:
½ cup barley
½ cup dried split peas
3 teaspoons beef bouillon powder
¼ teaspoon ground black pepper
½ teaspoon dried basil
¼ teaspoon dried oregano
1 bay leaf

Measure all of the above ingredients into a re-sealable jar or bag, leaving the bay leaf on top, and seal, trying to get as much air out as possible. Attach a tag with the following instructions:

To Use Add:
2 tablespoons vegetable oil
1 pound stew meat, cut in 1″ cubes
6 cups water
1 (796ml) can diced tomatoes, with liquid
1 jar Beef Vegetable & Barley Soup Starter Mix
3 stalks celery, chopped
3 carrots, chopped

In a large pot, heat the oil and add the meat, sautéing until the meat is browned on all sides. Add the water, tomatoes, and soup mix. Bring the mixture to a boil, and reduce the heat. Cover and simmer for 45 minutes. Stir in the celery and carrots. Cover and simmer for 1 hour. Discard the bay leaf.  Serve with Cornbread or biscuits.


Beef Chili Soup Mix

Ingredients:
½ cup dried red kidney beans
½ cup dried navy beans
½ cup dried black beans
⅓ cup dried minced onions
2 to 3 tablespoons chili powder
2 tablespoons dried cilantro or parsley flakes
2 teaspoons ground cumin
1 teaspoon salt
½ teaspoon dried minced garlic

Measure all of the above ingredients into a re-sealable jar or bag, and seal, trying to get as much air out as possible. Attach a tag with the following instructions:

To Use Add:
1 tablespoon vegetable oil
2 pounds ground beef or stew meat
6 cups water
1 jar Beef Chili Soup Mix
1 (1.36 L) can tomato juice

In a large pot, heat the oil and add the meat, sautéing until the meat is browned. Drain any excess fat that has come off the meat, then add the contents of the soup mix, plus the water and bring everything to a boil. Reduce the heat, cover and simmer for 1 ½ to 2 hours, until the beans are tender. Add the tomato juice, and bring back to a boil, then reduce heat again, and let simmer for 15 minutes. Serve with Cornbread or biscuits.


Colourful Soup Mix

Ingredients:
1 teaspoon beef bouillon powder
¼ cup dried minced onion
½ cup dried split peas
½ cup uncooked macaroni
¼ cup barley
½ cup dry lentils
⅓ cup long-grain white rice
1 cup uncooked tri-colour spiral pasta

Measure all of the above ingredients, except for the tri-colour pasta and macaroni, into a re-sealable jar or bag, and seal, trying to get as much air out as possible. Put the pastas in a separate smaller baggie, and then put the baggie in the larger container with the rest of the soup mix. Attach a tag with the following instructions:

To Use Add:
1 tablespoon oil
1 pound ground beef or stew beef
12 cups water
1 jar Colourful Soup Mix

In large pot, brown the ground beef or stew beef the oil. Remove the pastas from top of jar and set aside. Add 12 cups of water and the remaining jar contents to the pot. Bring the soup to a low boil, then reduce the heat and simmer for 45 minutes. Add tri-colour pasta and simmer 15 minutes more. Serve with your favourite bread or rolls and a tossed salad.


Country Soup Mix

Ingredients:
½ cup barley
½ cup dried split peas
½ cup uncooked white rice
½ cup dry lentils
2 tablespoons dried minced onion
2 tablespoons dried parsley
2 teaspoons salt
½ teaspoon lemon pepper
2 tablespoons beef bouillon powder
½ cup uncooked alphabet pasta
1 cup uncooked macaroni

Measure all of the above ingredients into a re-sealable jar or bag, and seal, trying to get as much air out as possible. Attach a tag with the following instructions:

To Use Add:
1 jar Country Soup Mix
3 quarts of water
2 stalks celery, chopped
2 carrots, sliced
1 cup shredded cabbage* (optional)
2 large tomatoes, diced

*Click here to learn how to clean cabbage.

In a large pot, combine all of the above ingredients, and bring to a boil. Reduce the heat, cover, and simmer for at least an hour, until the veggies are tender and the barley and peas are cooked through.


Cream of Anything Soup Mix

Ingredients:
1 cup powdered milk
⅓ cup cornstarch
2 tablespoons pareve chicken/beef/vegetable bouillon powder
1 teaspoons dried onion flakes
½ teaspoon dried thyme
½ teaspoon dried basil
¼ teaspoon freshly grated black pepper

Measure all of the above ingredients into a re-sealable jar or bag, and seal, trying to get as much air out as possible. This makes the equivalent of 4 cans of Cream of “Something” soup and can be stored for up to a year. Attach a tag with the following instructions:

To Use Add:
⅓ cup cream mix
1 cup water
1 tablespoon butter (optional)
½ cup minced or chopped “______” Choose one or more for whatever “cream of” flavour you need: onions, mushrooms, asparagus, broccoli, celery, etc.

In a pot, melt the butter and sauté the “something” that you are using (mushrooms, onions, etc.). Cook until translucent, then add the cream mix, and stir to combine. Add the water, and whisk gently over a low/medium heat until thickened.

This can now be used directly in a recipe that calls for a can of condensed “Cream of ___” soup or you can dilute it with milk and water to make “Cream of ____” soup.


Layered Bean Soup Mix

Ingredients:
½ cup kidney beans
½ cup split yellow peas
½ cup black beans
½ cup red lentils
½ cup small red beans
½ cup split green peas
1 tablespoon dried sweet pepper flakes
2 teaspoons chicken bouillon powder
2 teaspoons dried minced onion
1 ½ teaspoons salt
1 teaspoon dried parsley flakes
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon celery seed
4 tablespoons brown sugar

Measure all of the above ingredients, keeping the spices separate from the beans, peas and lentils. Put the spices in a separate smaller baggie, and then put the baggie in a larger contain with the rest of the soup mix. Attach a tag with the following instructions:

To Use Add:
1 jar Layered Bean Soup Mix
1 (796ml) can diced tomatoes, with liquid
10 cups water, divided

Rinse the beans and place in large stock pot. Pour 4 cups boiling water over beans; cover and let soak overnight. Drain the beans and return to the stock pot. Add 6 cups water, cover, and bring to a boil over high heat. Reduce heat to low and simmer for 1 to 1 ½ hours or until beans are almost tender. Add the tomatoes and seasoning mix. Stirring occasionally, cover and simmer for 30 minutes. Uncover beans and continue to simmer about 1 hour longer or until beans are tender and soup thickens. Serve warm.


Mushroom Barley Soup Mix

Ingredients:
½ cup barley
¼ cup dried mushrooms
2 tablespoons dried minced onions
¼ cup dried carrot slices (optional)
2 tablespoons dried parsley flakes
2 tablespoons dried dill
2 bay leaves
2 teaspoons beef bouillon powder

Measure all of the above ingredients into a re-sealable jar or bag, leaving the bay leaf on top, and seal, trying to get as much air out as possible. Attach a tag with the following instructions:

To Use Add:
1 jar Mushroom Barley Soup Mix
1 quart water
2 carrots, sliced (if you didn’t use the dried variety)

In a large pot, add the carrots and soup mix to 1 quart boiling water and simmer until the barley and carrots are tender. Remove the bay leaves before serving.


Sun Dried Tomato & Penne Soup Mix

Ingredients:
2 cups penne pasta
1 cup sun-dried tomatoes
½ cup dried shiitake mushrooms (or other variety)
¼ cup dried onion flakes
¼ cup dried parsley flakes
1 tablespoon dried minced garlic
1 ½ teaspoons dried thyme
1 ½ teaspoons dried basil
½ teaspoon dried crushed red pepper

Measure all of the above ingredients into a re-sealable jar or bag, and seal, trying to get as much air out as possible. Attach a tag with the following instructions:

To Use Add:
1 jar Sun Dried Tomato & Penne Soup Mix
8 cups vegetable broth
1 (796ml) can diced tomatoes, with liquid
1 (540ml) can cannelloni (white kidney beans) beans, drained and rinsed
Salt and pepper

In a large pot, combine all of the above ingredients, except for the beans. Bring the soup to a boil, reduce the heat, then cover and simmer until the pasta and veggies are tender. Add in the beans and simmer an additional 15 minutes or so. Taste, and adjust salt and pepper as needed. Serve hot with some crusty bread.

One-Pot Creamy Southwest Pasta

Creamy Southwest Pasta

Okay for the last slot in our tour of one-pot pasta meals, we’re heading to the Southwest for this rich and creamy pasta. You can adjust the heat level on this dish by upping or leaving the jalapenos out all together. As is, this dish will serve 6-8 people, but if you want you can switch it up by leaving out the cheese and adding cooked chicken pieces to the dish. No matter how you make it though, it will be delicious! Enjoy!

Ingredients:

1 (454g) box of rotini (or any pasta you like)
2 cups frozen corn kernels
1 medium green bell pepper cut into thin strips
½ medium red onion, sliced
¾ (796ml) can diced tomatoes
¼ cup sliced pickled jalapeno peppers (optional)
4 cups vegetable broth
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon salt
1-2 dashes cayenne pepper
1 teaspoon garlic powder
½ teaspoon dried oregano
½ teaspoon dried thyme
1 teaspoon paprika
1-2 tablespoons olive oil
1 (540ml) can black beans, drained and rinsed
8 oz. goat cheese, crumbled
½ cup cilantro, chopped*

* Click here to learn how to clean cilantro.

Directions:

In a large pot, add the pasta noodles and the rest of the ingredients except for the beans, goat cheese and cilantro. Add the broth last, pouring it over everything. Drizzle the oil over all of the contents.

Cover your pot and bring the contents up to a boil. Once you’ve reached a boil, remove the lid and give the contents a good stir, to help keep the pasta from sticking together. Return the cover and reduce the heat to a steady simmer (medium to medium-low heat). Cook for an additional 12-15 minutes, stirring every couple of minutes, until the pasta is cooked through and al dente. There should be ¼ to ½ an inch of liquid in the bottom of the pot when it’s done.

Remove the pasta from heat, and stir in the beans and goat cheese. Let the pasta rest for 5 minutes to give the beans a chance to warm up, and the cheese to melt, absorbing any excess liquid. Serve hot, garnished with the chopped cilantro.

Cowboy Beef & Bean Chili (Alberta)

Beef & Beans ChiliSo in Canada, Alberta is known as our “Cowboy Country”. Wedged between the Rocky Mountains to the west, and the plains of Saskatchewan to the east, Alberta has a great mix of highs and lows, literally. Known for its bountiful cattle trade, as well as its vast natural gas and oil reserves, Alberta is a rich province. Every summer, Calgary, Alberta’s largest city, hosts the Calgary Stampede, a rodeo, exhibition and festival held annually every July since 1923 (though its roots date back to 1886). So what better to celebrate the cowboy spirit than a nice big bowl of chili? This dish will hit all the right spots, goes great with cornbread, and will serve 6. Enjoy!

Ingredients:

3 tablespoons oil
1 pound extra-lean ground beef
1 pound medium ground beef
1 large onion, diced
4 cloves garlic, minced
8 ounces mushrooms, diced (about 3 cups)
2 tablespoons Worcestershire sauce*
2 tablespoons ancho chili powder (see note below)
1 tablespoon chili powder
1 tablespoon paprika
2 teaspoons ground cumin
½ teaspoon salt
2 (540ml) cans kidney beans, drained and rinsed
3 cups beef broth
1 12-ounce bottle lager-style beer**
½ red onion, diced (for garnish)
1 avocado, diced (for garnish)

* Click here to see notes about the use of Worcestershire sauce with meat products.
** Click here for the kosher alcohol list.
Note: Ancho chili powder, made from dried poblano peppers, has a mild, sweet spicy flavor. Look for it in the spice section of well-stocked supermarkets. Other mildly spicy chili powder can be used in its place.

Directions:

Heat oil in a large pot with a lid, or a Dutch oven, over medium-high heat. Add ground beef, onion and garlic. Cook, stirring and breaking up the meat with a wooden spoon, until the meat is no longer pink, 3 to 5 minutes. Add mushrooms and cook, stirring occasionally, until the mushrooms are starting to soften, 5 to 7 minutes. Add Worcestershire sauce, ancho chili powder, regular chili powder, paprika, cumin and salt and cook, stirring, until aromatic, 30 seconds to 1 minute. Stir in kidney beans, then pour in broth and beer, and then bring the chili to a boil. Reduce heat to a simmer, partially cover the pot and cook, stirring occasionally, until the liquid is reduced and thickened, about 50 minutes. Garnish with diced red onion and avocado. A great accompaniment would be corn bread with caramelized onion jam!

Non-Dairy Butter Chicken

Butter ChickenWell, our travels now take us to India, and the city of Bombay, or what is now known as Mumbai. This is a classic Indian dish that is local to the region, but often unattainable to those keeping a kosher diet. Here, with the replacement of dairy with coconut milk, you get the best of both worlds! This recipe will serve 6, and despite the long list of ingredients, is very simple to make! Enjoy!

Ingredients:

2 pounds of boneless, skinless chicken breast cut into 1-inch cubes

Tandoori Marinade:
⅓ cup coconut milk
2 tablespoons lemon juice
1 tablespoon minced garlic
1 tablespoon grated fresh ginger root
1 tablespoon ground cumin
¾ teaspoon ground coriander
¼ – ½ teaspoon cayenne pepper
¼ teaspoon ground cloves
¼ teaspoon fresh-ground black pepper
¼ teaspoon sea salt
¼ teaspoon ground cardamom

Butter Chicken Sauce:
1 ½ tablespoons extra-virgin olive oil
1 ½ cups chopped yellow onion
1 tablespoon minced garlic
1 ½ tablespoons grated fresh ginger root
1 ½ teaspoons garam masala
1 ½ teaspoon ground cumin
¾ teaspoon chili powder
1-2 bay leaves
2 (740ml) cans diced tomatoes
1 tablespoon chicken bouillon powder + 1 ½ cups warm water
⅓ cup coconut milk
1 tablespoon lemon juice
1 ½ tablespoons brown sugar
⅓ teaspoon sea salt
⅓ teaspoon freshly ground black pepper
1 ½ tablespoons minced fresh cilantro*
1 ½ tablespoons potato/corn starch (if needed)

* Click here to learn how to clean cilantro.

Directions:

Place cubed chicken in a large gallon re-sealable bag, and set aside. Combine the ingredients for the marinade in a small bowl. Pour the marinade mixture our over top of the chicken. Seal the bag, taking out as much air as possible. Using your hands, mix the chicken up with the marinade through the bag, flipping it to help combine. Marinate in the fridge for 8-24 hours. The longer you marinate the better, but do not exceed 48 hours.

Once marinated, preheat the oven to 375 degrees and line a baking sheet with parchment paper or a silicon baking mat. Place the marinated chicken on the sheet, spreading it out so that they cook evenly. Bake in the preheated oven for 15-17 minutes, until internal temperature reaches 170 degrees. Remove from the oven and allow to sit.

Meanwhile, prepare the butter chicken sauce by sautéing the oil, onion and garlic in a medium-sized saucepan over medium-high heat for 10 minutes until onion is brown. Add the ginger, garam masala, cumin, chili powder and bay leaf. Cook for 1 minute. Add diced tomatoes, chicken bouillon powder, water, coconut milk, lemon juice, brown sugar, salt, and pepper. Cover and bring to a boil. Reduce heat and simmer for 15 minutes.

If you find that your sauce needs thickening, remove about 3-4 tablespoons of sauce into a small bowl, and mix in the potato or corn starch. Once the starch has been thoroughly combined with the sauce, return the sauce to the main pot and mix through. This will thicken up the sauce. Add the cooked chicken, cilantro and remove the bay leaf, and serve with hot basmati rice.

BBQ Ribs Rub

BBQ RibsSo I came across this recipe for a spice rub for ribs several years ago and thought I’d give it a try… Boy oh Boy! Through a few subtle tweaks, I think I’ve come through with the perfect combination of heat, sweet and spice that just sings on ribs (and would probably be AMAZING on a brisket!). For those that like their ribs sticky, you can finish off the cooking process by basting with a little of your favourite BBQ sauce at the end. This recipe will make you just over ¾ cup of rub, which will be good for ribs for the whole family. Enjoy!

Ingredients:

4 tablespoons brown sugar
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons paprika
2 teaspoons kosher salt
1 tablespoon chili powder
1 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
Favourite BBQ Sauce (optional)
Ribs

Directions:

Combine all the spices together in a small bowl. Rub the ribs well with the spice mixture, making sure to coat every bit of bone and meat. At this point, you can let the meat rest in the fridge to marinate for a few hours or even overnight, or you can skip directly to cooking them.

If using a BBQ, grill the ribs on low for 1 ½ to 2 hours, rotating them every 45 minutes or so. If using an oven to cook your ribs, place the ribs in a large baking dish and bake at 250 degrees for 3-4 hours. If you like your ribs sticky, when the ribs are almost done, turn the oven or BBQ up to 350 degrees and baste the ribs with your favourite BBQ sauce. Let the ribs caramelize at the higher temperature for about 5-10 minutes. Remove the ribs from the BBQ/Oven and serve with lots of napkins!

This rub can be made in large batches and kept for up to 6 months in a dry container.

Garlic Lemon Chili Chicken

garlic lemon chili chickenA little savoury garlic, a little tart lemon, and a kick of chili heat! This chicken dish will hit all the flavour notes at your dinner table! This dish will serve 5 to 7 guests.

Ingredients:

4-5 lbs. chicken pieces, bone in, skin on
¼ cup extra virgin olive oil
2 large fresh lemons (zest and juice)
3 cloves garlic, crushed
½ tablespoon chili powder (mild)
2 teaspoons red chili pepper flakes (or less to taste)
Salt and pepper

Directions:

Place chicken pieces in a single layer on the bottom of a roasting pan or dish. Sprinkle pieces generously with salt and pepper. In a small bowl, zest the two lemons. Cut them in half and juice them into the bowl. Add olive oil, garlic, chili powder and chili pepper flakes. Whisk together all ingredients till well combined. Brush the chicken pieces generously with the marinade till evenly coated. Pour remaining marinade over the top of the pieces. Cover the dish with plastic wrap and refrigerate for 2 hours (no longer, or the acid in the lemon juice will break down the chicken meat).

Preheat the oven to 375 degrees. Remove the plastic wrap and cover the roasting pan or dish tightly with foil. Cut a few slits in the foil around the edges to vent. Place chicken in the oven and cook for about 1 hour, until the juices run clear and internal temperature reaches 170 degrees. Remove the foil and raise the oven temperature to 425 degrees. Cook the chicken for about 10 more minutes until it is nicely browned and the skin is crisp.

Chocolate Chicken Mole

Chicken MoleYou may look at this list of ingredients and be a little shocked! Moles, meaning sauce, traditionally have at least 20 different ingredients on average and are a source of great pride. They usually involved several different types of peppers, dried fruits, nuts and a hint of chocolate. This version is a bit of a dumbed down one, as it only contains 12 (chicken and garnish not included)! If you don’t have a rotisserie chicken, you can poach or roast off the equivalent amount of chicken yourself.

Ingredients:

3 tablespoons olive oil
1 ½ medium onions, chopped
4 garlic cloves, minced
1 ½ chipotle peppers with 1 ½ teaspoons adobo sauce from can (or more to taste), chopped
1 ½ cup raisins
1 (796ml) can of diced tomatoes
4 ½ tablespoons smooth peanut butter
3 cups low-sodium chicken broth
3 teaspoons chili powder
¾ teaspoon ground cinnamon
1 ½ teaspoon freshly ground black pepper
2 ¼ ounces unsweetened chocolate (or 3 tablespoons unsweetened cocoa powder)
1 ½ rotisserie chickens, meat removed and shredded (skin and bones discarded)
⅓ cup roughly chopped peanuts, for garnish
1 ½ teaspoon sesame seeds, for garnish
Zest of 1 orange, for garnish
Fresh cilantro, for serving
Lime wedges, for serving
2 avocados, peeled, pitted, and sliced, for serving
Flour tortillas, for serving

Directions:

Place a pot over medium heat and coat with the oil. Add the onion and garlic, stirring to soften for 5 minutes. Add the chipotle with adobo, raisins, and tomatoes, stirring to combine. Bring to a simmer and cook for 10 minutes.

Carefully pour the mixture into a blender. Add the peanut butter, broth, chili powder, and cinnamon. Puree the mixture until smooth. Season with salt and pepper.

Return the mixture to the pot over medium heat. Cook for 15 minutes, stirring occasionally. Add the chocolate and stir until melted. Add the shredded chicken and heat through.

Transfer the mole to a serving dish and garnish with peanuts, sesame seeds, and orange zest. Serve with cilantro, lime, avocado, and tortillas.

Chocolate Chicken Mole

Chicken MoleYou may look at this list of ingredients and be a little shocked! Moles, meaning sauce, traditionally have at least 20 different ingredients on average and are a source of great pride. They usually involved several different types of peppers, dried fruits, nuts and a hint of chocolate. This version is a bit of a dumbed down one, as it only contains 12 (chicken and garnish not included)! If you don’t have a rotisserie chicken, you can poach or roast off the equivalent amount of chicken yourself.

Ingredients:

3 tablespoons olive oil
1 ½ medium onions, chopped
4 garlic cloves, minced
1 ½ chipotle peppers with 1 ½ teaspoons adobo sauce from can (or more to taste), chopped
1 ½ cup raisins
1 (796ml) can of diced tomatoes
4 ½ tablespoons smooth peanut butter
3 cups low-sodium chicken broth
3 teaspoons chili powder
¾ teaspoon ground cinnamon
1 ½ teaspoon freshly ground black pepper
2 ¼ ounces unsweetened chocolate (or 3 tablespoons unsweetened cocoa powder)
1 ½ rotisserie chickens, meat removed and shredded (skin and bones discarded)
⅓ cup roughly chopped peanuts, for garnish
1 ½ teaspoon sesame seeds, for garnish
Zest of 1 orange, for garnish
Fresh cilantro, for serving
Lime wedges, for serving
2 avocados, peeled, pitted, and sliced, for serving
Flour tortillas, for serving

Directions:

Place a pot over medium heat and coat with the oil. Add the onion and garlic, stirring to soften for 5 minutes. Add the chipotle with adobo, raisins, and tomatoes, stirring to combine. Bring to a simmer and cook for 10 minutes.

Carefully pour the mixture into a blender. Add the peanut butter, broth, chili powder, and cinnamon. Puree the mixture until smooth. Season with salt and pepper.

Return the mixture to the pot over medium heat. Cook for 15 minutes, stirring occasionally. Add the chocolate and stir until melted. Add the shredded chicken and heat through.

Transfer the mole to a serving dish and garnish with peanuts, sesame seeds, and orange zest. Serve with cilantro, lime, avocado, and tortillas.

Fajita Spice Mix

Fajita SeasoningA fajita is a term found in Tex-Mex cuisine, commonly referring to any grilled meat usually served as a taco on a flour or corn tortilla. The term originally referred to the cut of beef used in the dish which is known as skirt steak. Popular meats today also include chicken, pork, shrimp, and all cuts of beef. In restaurants, the meat is often cooked with onions and bell peppers. Popular condiments are shredded lettuce, sour cream, guacamole, salsa, pico de gallo, cheese, and tomato. The northern Mexican variant of the dish name is Arrachera.

So I call this a Fajita seasoning mix, but it can be used with tacos, chilies or anything that you want to give a south western flair to. You will notice the addition of two ingredients that may seem a bit out of place. First, there is the cocoa powder; you won’t taste it in the finished product, but the subtle chocolate flavour helps round out the other spices and notes of the blend. The second it the starch. I add this to help thicken, ever so slightly, the sauce/gravy that is created when using this blend, especially in fajitas or tacos. When it comes time to using the blend, other than as a dry rub, I suggest adding 1 tablespoon lime or lemon juice (more to taste), 1 tablespoon olive oil and 1 tablespoon water. This will give you the slight saucy consistency you want.

This recipe will make about a cup of spice mix.

Ingredients:

¼ cup chili powder
2 tablespoons paprika
2 tablespoons sea salt
1 tablespoon ground cumin
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon dried oregano
1 tablespoon dried thyme
1 tablespoon ground coriander
1 teaspoon unsweetened cocoa powder
1 teaspoon cayenne
1 teaspoon corn starch/potato starch/flour

Directions:

Mix all of the ingredients together in a small bowl. Store in an airtight container. Can be kept for one to six months (depending on how airtight your container is).

Samosas

SamosasThese stuffed savoury pastries are a traditional Indian favourite. Lamb meat and spices are cooked together to create a mouth-watering filling for the easy to make dough. The recipe may seem complex, but it’s actually fairly simple. This recipe will make about 30 Samosas.

Ingredients:

2 tablespoons oil
1 small onion, chopped
2 cloves garlic, chopped
2 green chili peppers, chopped (optional)
1 tablespoon fresh ginger root, chopped
½ teaspoon ground turmeric
½ teaspoon chili powder
¾ pound ground lamb/beef/chicken
1 teaspoon salt
2 teaspoons garam masala or curry powder
1 ½ tablespoons fresh lemon juice
30 won-ton wrappers
1 quart oil for deep frying
1 egg, for egg wash

Directions:

Heat oil in a large, deep skillet to 375 degrees F (190 degrees C). Add 2 tablespoons of oil to a medium saucepan over medium high heat. Stir in onion, garlic, green chili peppers and ginger. Cook 5 minutes, or until onions are golden brown. Stir in turmeric, chili powder, ground meat and salt. Cook until the meat is evenly brown, about 10 minutes. Stir in garam masala and lemon juice. Continue cooking 5 minutes, then remove from heat.

Work with the won-ton wrappers one at a time, keeping the remaining ones under a damp dish-towel so they don’t dry out. Lay out the wrapper, and run some egg wash along 3 edges of the square wrapper. Fold the wrapper in half, making a triangle, and press together one half of the triangle, but leaving the other side open, making a small pocket package. Fill the won-ton will a few tablespoons of the meat filling, then using more egg wash, seal the final edge of the triangle, pinching it together as tightly as possible.

Carefully lower triangles into your preheated (350-375 degrees F) oil a few at a time. Fry until golden brown, 2 to 3 minutes. Drain on paper towels. Serve warm with a great mango chutney!