Chicken Piccata

Chicken Picatta

Last on our tour of schnitzel around the world is the Italian inspired chicken piccata. Even though the exact origin of chicken piccata is unclear, it definitely comes from the Italian culture, but it has been hard for Italians and Americans to narrow down exactly what the word “piccata” means. When translating it from Italian to English, it has several different meanings and originates from several Italian words, the result being a mixture of possibilities.  It is unsure whether chicken piccata was made by Italians in Italy or by Italian immigrants after they came over to the United States around the early 1930s. The name for a lemon and butter sauce differs in the various regions of Italy as well, making it hard to track down the exact location it originated from.

One of the main reasons piccata is so popular though is because it is known as a fairly fast and economical dish. The piccata sauce is said to be the perfect blend of salty, acidic and buttery flavors, then broth or wine is added to complete it. There are many different variations of piccata. The classic Italian sauce usually consists of lemon, broth/wine, butter, salt and pepper and other ingredients are sometimes added to the lemon sauce like capers, parsley or even garlic to spice things up a bit and usually finished off by adding salt and pepper so it’s not too bland. Traditionally, the chicken may only be dusted in flour before being lightly fried, but you can also lightly bread it as I have in the recipe here. It will give the chicken a little more substance, and by flavouring the breadcrumbs, give another layer of seasoning, I hope you enjoy!

Ingredients:
6 boneless, skinless chicken breasts, pounded very thin (about ¼” thick)
1 cup all-purpose flour
½ teaspoon salt
¼ teaspoon pepper
2 ½ cups breadcrumbs
1 teaspoon garlic powder
1 tablespoon lemon zest
3 eggs, lightly whisked
3 tablespoons vegetable oil, or as needed
2 cloves garlic, minced
1 small shallot, minced
1 cup chicken broth
½ cup white wine
1 lemon, thinly sliced
¼ cup fresh lemon juice
3 tablespoons capers, drained and rinsed
¼ cup margarine
3 tablespoons flat-leaf parsley, minced*

* Click here to learn how to clean parsley.

Directions:
Preheat the oven to 200°F. Place a serving platter into the oven to warm. Place the breadcrumbs on a large plate, and season them with the garlic powder and lemon zest. Place the flour on a separate plate, and season it with the salt and pepper. Place the whisked eggs in a bowl. Dip the chicken in the flour and shake off any excess. Then dip the chicken in the eggs, then in the breadcrumbs, pressing firmly to coat. Heat the vegetable oil in a skillet and pan-fry the chicken until it is golden brown on both sides, about 3 minutes per side. Work in batches and do not over crowd the skillet, adding more oil as needed. Place the chicken onto the warmed platter in the oven.

When you are finished with all of the chicken, drain most of the oil from the skillet, leaving a thin coating on the surface of the pan. Cook and stir the minced garlic and shallot in the skillet until fragrant, about 1 to 2 minutes. Pour in the white wine, and scrape up and dissolve any brown bits that may have become stuck on the bottom of the skillet. Add the chicken broth and lemon slices, and bring the mixture to a boil. Let the sauce cook, stirring occasionally, until the sauce reduces by about a third, about 5 to 8 minutes. Add the lemon juice and capers, and simmer again until the sauce is reduced and slightly thickened, about 5 minutes more. Drop the margarine into the skillet and swirl it into the sauce by tilting the skillet until the margarine is melted and incorporated. Add the parsley, and remove the sauce from heat and set aside. Arrange the chicken on a serving plate and spoon the sauce over to serve.

Chuleta de Pollo (Colombian-Style Breaded Chicken Breast)

Chuleta de Pollo

So how about a stop on our tour in the southern hemisphere? How does Columbia sound? From the 1860s to the 1920s there was a mass emigration from Italy to the Southern Cone of South American by Italian immigrants, called the Italian diaspora. One of the many things these new citizen brought with them was their love of food. In particular, an Italian dish called “cotoletta alla milanese”, which translates to breaded cutlet, named after the city of Milano. This dish quickly became popular throughout the Latin American countries where generic types of breaded meat filet preparations are known as “milanesa”.

In Colombia, the cutlet gets a flavour infusion by being first marinated overnight in a delicious sauce, so that the meat itself is seasoned, even before lightly seasoning the breadcrumbs the frying it until golden.

Cutlet “Valluna” is a typical dish of the Valle del Cauca region of Colombia and the Afro-Colombian culture of the area near the Pacific Ocean. It includes a milanesa, with sides of rice, sliced tomatoes, onions, chopped fried plantains or fries and a drink called “Lulada” made with lulo fruit, water and sugar.

Ingredients:
6 boneless, skinless chicken breasts, pounded very thin (about ¼” thick.)
1 batch aliños sauce (see recipe below)
⅓ cup of non-dairy milk (soy, rice, almond, etc.)
4 large eggs, beaten
1 ½ teaspoons ground cumin
1 ½ cups all-purpose flour
3 cups bread crumbs
1 ½ cups vegetable oil
salt and ground black pepper

Directions:
Place the chicken in a large plastic bag with the aliños sauce, turning the bag to be sure the chicken is covered. Let it marinate for at least 3 hours or overnight.

In a shallow dish, place the non-dairy milk, beaten eggs, cumin and salt. Set aside. In another shallow dish, season the flour with salt and pepper. In a third shallow dish, season the breadcrumbs with salt and pepper.

In a large skillet, heat the oil over medium heat. Meanwhile, pat the chicken dry with paper towels. Coat the chicken in the flour, shaking off any excess, and then dip it in the egg mixture. Dredge the chicken in breadcrumbs, turning twice and patting to adhere.

Working in batches, add the chicken to the skillet and cook until chicken is browned, about 4 minutes. Turn it once with tongs, cook until browned, 2 to 3 minutes more. Between batches, remove excess crumbs from the oil with a slotted spoon. Drain chicken on paper towels. Season with salt and pepper and serve.


Aliños sauceAliños sauce

Ingredients:
½ medium green bell pepper, chopped
½ medium red bell pepper, chopped
½ medium onion, chopped
4 scallions/green onions, chopped*
½ teaspoon cumin
2 cloves garlic, crushed
1 cup water
½ tablespoon Sazon powder with Azafran (or see the recipe below)

* Click here to learn how to clean scallions/green onions.

Directions:
Place all the ingredients in a food processor or blender and process to make a paste. Transfer to a glass jar with a lid and store in the refrigerator for up to 1 week.


Copycat Sazon Goya with AzafranSazon Powder

This seasoning mix used to be widely available kosher, but I haven’t seen it around for quite some time. For that reason, and because the original contains MSG, here’s a quick copycat version that you can make and keep on hand. It is a great seasoning to add to just about anything! If you can’t find annatto powder, you can substitute with turmeric or paprika, but it won’t be quite the same. If you are using a recipe that calls for a packet of seasoning, then you’re going to want to use about 1 ½ teaspoons of powder. Enjoy!

Ingredients:
1 tablespoon salt
1 teaspoon black pepper
1 tablespoon garlic powder
1 tablespoon ground coriander
1 tablespoon ground cumin
2 teaspoons oregano
1 tablespoon annatto/turmeric/paprika
1 pinch saffron

Directions:
Combine all of the spices together and store in an airtight container for up to six months. The fresher your spices are, the better your end result will be, so if you wish to toast your coriander and cumin seeds yourself, and then grind them, go for it!

Hawaiian Luau Burger

Hawaiian Luau Burger

So for today’s recipe I was thinking, it’s so hot out, I might as well fantasize a proper locale to go with the heat…. I know, Hawaii! I can picture it now, white sandy beaches, beautiful crashing waves, large erupting volcanoes… ahhh, scratch that last one. Well, most of my heart is in the right place, so I thought why not a burger that is fit for a luau? I knew I wanted the different Pan-Asian flavours, with the ginger and pineapple, and the hit of teriyaki in the glaze will really kick this burger up a notch. Normally, this would be topped with cheese and honey glazed ham, but seeing as we’re a kosher site, we’re skipping the cheese, and using a honey glazed deli turkey instead. I also kinda liked having a drink with yesterday’s recipe, so I thought, why not, and added a mai tai recipe at the bottom today. I figured, no luau is complete without a mai tai! Again, there are alternatives for those you don’t wish to imbibe. Enjoy everyone, hang ten!

Ingredients:
1 ½ teaspoons ground ginger
1 ½ teaspoons garlic powder
3 teaspoons soy sauce
1 ½ teaspoons salt
½ teaspoon pepper
3 pounds lean ground beef
6 tablespoons pineapple juice
6 tablespoons teriyaki sauce
12 slices honey glazed deli turkey
12 slices red onion
lettuce*
mayonnaise
6 big sesame seed hamburger buns

* Click here to learn how to clean lettuce.

Directions:
Preheat your grill to medium-high and oil your grill so that your burgers don’t stick! In a small bowl, mix the pineapple juice and teriyaki sauce together, and then set it aside.

In a large bowl, mix together the beef, ginger and garlic powders, salt, pepper and soy sauce. Divide into 6 balls and form into patties slightly larger than your bun.  Make a slight indentation in the centre of the burger to prevent it from doming up in the centre. The indentation will rise as your burger cooks.

Grill your burgers until they are golden brown and slightly charred, about 3-5 minutes on the first side, and then turning once, cook for 3 minutes on the other side for medium. Baste your burgers with the pineapple teriyaki sauce as your burger cooks. Try not to press down on your burger with a spatula. It will cause the juices to escape and will create a dry burger! While the burgers are grilling, grill the pineapple slices until pineapple have golden brown grill marks on both sides.

Toast the hamburger buns by placing on grill until grill marks form.  Do not walk away during this process; toast can turn to ash in the blink of an eye! Spread mayo on bottom bun, then top with lettuce, burger, grilled pineapple, red onion and the honey glazed turkey. Serve and enjoy!


Mai TaiClassic Mai Tai Cocktail

To make this non-alcoholic, simply omit the rum and top up with a bit more pineapple and orange juice. You can even top up with seltzer instead for a fizzy treat!

Ingredients:
3 tablespoons spiced rum
1 ½ tablespoons coconut-flavoured rum
1 teaspoon grenadine syrup
⅓ cup pineapple juice
¼ cup orange juice
orange slice and maraschino cherries, to garnish

Directions:
In a cocktail mixer full of ice, combine the spiced rum, coconut rum, grenadine, pineapple juice and orange juice. Shake vigorously and strain into glass full of ice. Garnish with a slice of orange and a maraschino cherry.

Copycat Recipes – Famous Mains!

So it was kinda hard to choose which mains to find recipes for. I actually googled, “Most Popular Restaurant Dishes” to see what would come up, and low and behold, I got a few of the beauties below. I did go for some Canadian flavour though, and threw in Swiss Chalet’s famous rotisserie chicken and dipping sauce. Surprisingly, not a kosher issue (other than, you know, the establishment itself not being kosher). I hope you all enjoy!


Bonefish Grill Bang Bang Shrimp“Bonefish Grill” Bang Bang “Shrimp”

So with this recipe, the only real change is the obvious, using imitation “shrimp” instead of the real McCoy. Other than that, this recipe is pretty kosher friendly!

Ingredients:
1 cup vegetable oil, or more, as needed
2 cups buttermilk*
1 ½ cups all-purpose flour
1 cup cornstarch
2 large eggs
2 tablespoons hot sauce
Kosher salt and freshly ground black pepper, to taste
2 cups panko breadcrumbs
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried oregano
2 pounds imitation “shrimp”

For the Sauce:
½ cup mayonnaise
4 tablespoons sweet chili sauce
2 tablespoons honey
2 teaspoons rice vinegar

* Don’t have buttermilk? Check out my cheat tips here.

Directions:
To make the sauce, whisk together the mayonnaise, sweet chili sauce, honey and rice vinegar in a small bowl and then set aside.

Heat the vegetable oil in a large skillet over medium high heat. In a large bowl, whisk together the buttermilk, flour, cornstarch, eggs, and hot sauce. Add a bit of salt and pepper to taste, and set this aside as well.

In a large bowl, combine the panko, onion and garlic powders, basil, oregano, and some salt and pepper, to taste. Working one at a time, dip a “shrimp” into the buttermilk mixture, then dredge it in the panko mixture, pressing to coat.

Working in batches, add the “shrimp” to the skillet and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate. Serve immediately, drizzled with the sweet chili sauce.


“Cheesecake Factory” Louisiana Chicken PastaCheesecake Factory Louisiana Chicken Pasta

So with this recipe, there were quite a bit of changes needed, as there was a lot mixing of dairy and meat in this recipe. I think I’ve found a happy balance, omitting somethings, and substituting others. I hope you agree!

Ingredients:
For the Chicken:
4 tablespoons vegetable oil
6 boneless skinless chicken breast halves
1 cup breadcrumbs
½ teaspoon garlic powder
½ teaspoon lemon zest
½ teaspoon salt
2 tablespoons flour
1 cup non-dairy milk

For the Cajun Sauce:
1 tablespoon margarine
1 small yellow bell pepper, chopped
1 small red bell pepper, chopped
¾ small red onion, chopped
1 cup mushrooms, sliced
3 whole garlic cloves, minced
1 teaspoon crushed red pepper flakes
2 ½ cups non-dairy creamer
1 cup low sodium chicken broth
4 tablespoons fresh basil, thinly sliced*
1 (12 ounce) packages bow tie pasta
salt, to taste

* Click here to learn how to clean basil.

Directions:
For the sauce, melt the margarine in a large skillet over medium heat. Add the yellow and red bell peppers, mushrooms, and onion to the skillet, and sauté until crisp-tender, about 4 minutes. Add the garlic and crushed red pepper to skillet and sauté for 3 more minutes. Add the non-dairy creamer, as well as the chicken stock, and simmer until the sauce thickens slightly, about 5 to 7 minutes. Add half of the basil, stirring to incorporate, and season the sauce to taste with salt and pepper. Reduce the heat to low, and simmer. The sauce will continue to reduce and thicken.

For the chicken, pound the chicken breasts until they are very thin (the thinner the better). Mix together the breadcrumbs, garlic powder, lemon zest, salt and flour. Pour the non-dairy milk into a shallow bowl for dipping. Dip the chicken in the breadcrumb mixture and then in the milk and then back in the breadcrumbs.

Heat the oil in a frying pan set to medium-high heat, and fry the chicken until golden crisp and cooked through. Add more oil to the pan as needed. Remove the chicken to a paper-lined plate to drain.

Meanwhile, cook the bow-tie pasta in large pot of boiling salted water until tender but still firm to bite. Once done, drain the pasta, and return it to the pot. Add the sauce that has been reducing and toss the pasta to coat. To plate, dish up a healthy portion of the pasta, and top with a golden piece of chicken and the remaining basil.


PF Changs Chicken Lettuce Wraps“P.F. Chang’s” Chicken Lettuce Wraps

What’s amazing about this recipe is that I didn’t need to change a thing! Enjoy!

Ingredients:
½ cup + 1 tablespoon oil
6 boneless skinless chicken breasts
3 cups water chestnuts, minced
2 cups mushroom, minced
½ cup onions, chopped
1 tablespoon garlic, minced
12-15 iceberg lettuce leaves*

Special Sauce:
¾ cup sugar
1 ½ cups water
¼ cup + 2 tablespoons soy sauce
¼ cup + 2 tablespoons rice wine vinegar
¼ cup + 2 tablespoons ketchup
3 tablespoons lemon juice
⅜ teaspoon sesame oil
3 tablespoons hot mustard
2 tablespoons hot water
1-2 tablespoons garlic and red chile paste

Stir Fry Sauce:
¼ cup + 2 tablespoons soy sauce
¼ cup + 2 tablespoons brown sugar
1 ½ teaspoons rice wine vinegar

* Click here to learn how to clean lettuce:

Directions:
Make the special sauce by dissolving the sugar in the water in a bowl. Add the soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. Mix well and refrigerate this sauce until you’re ready to serve.  Combine the hot water with the hot mustard and set this aside as well. Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.

In a wok or large frying pan, bring the oil to a high heat. Sauté the chicken breasts for 4 to 5 minutes per side or until they are done. Remove the chicken from the pan and allow them to cool.

Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl. When chicken is cool, mince it as small as the mushrooms and water chestnuts are. With the pan still on high heat, add another tablespoon of vegetable oil (to the oil that was left over from cooking the chicken). Add the chicken, garlic, onions, water chestnuts and mushrooms to the hot pan. Add the stir fry sauce to the pan, and sauté the mixture for a couple minutes then serve in the lettuce leaves with the special sauce.


“Swiss Chalet” Rotisserie ChickenSwiss Chalet Chicken and Dipping Sauce

As a Canadian, how can you not want just a bite of that beautifully, crispy, spinning rotisserie Swiss Chalet chicken? Well, it turns out, making it kosher isn’t that hard! In fact, I didn’t have to change a thing! Keep in mind though, that unless you have a rotisserie feature on your oven/bbq, it will not come out exactly the same as the commercials.

Ingredients:
1 (3 to 4 pound) whole chicken
2 tablespoons vegetable oil
1 tablespoon onion salt
1 teaspoon garlic powder
2 teaspoons dehydrated tomato soup mix
1 ½ teaspoons brown sugar
½ teaspoon dried thyme
¼ teaspoon ginger
¼ teaspoon dried savoury
¼ teaspoon paprika
¼ teaspoon dry mustard
¼ teaspoon allspice
1 cup water

Directions:

Mix all of the ingredients together in a large re-sealable plastic bag. Poke holes into a whole chicken. Place the chicken in the bag and let it marinate for at least 6 hours or overnight. Cook the chicken in a rotisserie oven at 350 degrees for 2 hours or until cooked through. Serve with dipping sauce.

“Swiss Chalet” Dipping Sauce

Ingredients:
3 cups water
¼ cup tomato juice
1 teaspoon chicken bouillon powder
1 ½ teaspoons paprika
1 teaspoon white sugar
¼ teaspoon dried basil
¼ teaspoon dried parsley
¼ teaspoon poultry seasoning
¼ teaspoon dried thyme
¼ teaspoon ground ginger
¼ teaspoon dried mustard
¼ teaspoon onion powder
1 bay leaf
¾ teaspoon Worcestershire sauce*
6 drops Tabasco sauce
2 teaspoons lemon juice
1 tablespoon cornstarch
1 tablespoon water
1 tablespoon vegetable oil

* Click here to learn about using Worcestershire sauce with meat dishes.

Directions:
In a saucepan, add the water, tomato juice and all of the other ingredients EXCEPT for the lemon juice, cornstarch, final 1 tablespoon water and vegetable oil. Using a whisk, stir the sauce thoroughly, and bring to a boil. Reduce the heat, and simmer for 5 minutes. Remove the bay leaf and stir in the lemon juice.

In a small bowl mix the cornstarch and 1 tablespoon water into a slurry. Slowly whisk the slurry into the sauce. While still whisking, add the oil to the sauce. Continue to whisk the sauce while it cooks for a few more minutes and it will thicken up. This will make 3 cups of sauce.

Copycat Recipes – Famous Breads!

So one of the downsides of keeping kosher, is that you do not get to partake in the wide world of non-kosher eating establishments, and some of their notoriously, good and addictive dishes. This week I thought I would track down some famous restaurant recipes and get you as close a copycat recipe as possible so that you could make them at home, kosherizing where needed.

I thought I’d start like you would if you were actually dining in one of these restaurants, and get you some of their delicious bread recipes that for those that keep kosher could only previously dream and drool about. You will notice that several of these recipes are in fact dairy. You can read up about the ins and outs of dairy bread here, or you can make these breads non-dairy, or pareve, by replacing the milk and butter with non-dairy alternatives, such as soy milk and margarine.

For the “Olive Garden” Bread Sticks, if you wish to make them non-dairy, change the butter to margarine and leave out the Parmesan cheese altogether. The only recipe that I would not suggest changing would be the “Red Lobster” Cheddar Bay Biscuits, as the non-dairy cheese alternatives do not tend to melt the same way that regular cheese does, but you can always try!


“Texas Roadhouse” Rolls Texas Roadhouse Rolls

Ingredients:
1 cup warm milk (100°F)
2 ¼ teaspoons active dry yeast
⅓ cup sugar
3 ½ cups all-purpose flour, plus more for the board
1 egg
⅓ cup butter, melted plus ¼ cup butter, melted (optional)
1 teaspoon salt

Honey Cinnamon Butter:
½ cup softened butter (salted butter)
1 teaspoon cinnamon
2 tablespoons honey
2 tablespoons powdered sugar

Directions:
In a cup or small bowl, stir together the warm milk, sugar, and yeast. Allow the yeast to proof and begin to activate while you prepare the other ingredients. Using a stand mixer or food processor, combine the flour, egg, ⅓ cup melted butter, and salt. Add the milk mixture and process until you have a smooth dough; it will be stickier and wetter than regular bread dough. Place the dough in a greased bowl, turn the dough to grease all sides, and cover with a towel. Let rise until it has doubled in size.

When the dough has doubled, punch it down and turn it out on a floured board. Let rest for 10 minutes. Roll out the dough into a large, flat rectangle approximately ½ inch thick. Cut into 16 portions with a sharp knife and place on a greased baking sheet and let rise again, until doubled. Preheat oven to 375°F. Bake the rolls for 10 minutes on the greased baking sheet. They will be light brown when removed from the oven. If desired you can brush the tops of the rolls with the remaining ¼ cup melted butter before serving.

Prepare honey cinnamon butter by combining butter, cinnamon, honey, and powdered sugar until well blended.


Olive Garden Breadsticks“Olive Garden” Bread Sticks

Ingredients:
1 ½ cups warm water
1 tablespoon sugar
1 tablespoon yeast
2 tablespoons vegetable oil
1 ½ teaspoons salt
4 ½ cups flour + extra flour for dusting board

Buttery topping:
4 tablespoons butter melted
1 teaspoon garlic powder
2 tablespoons Parmesan cheese
⅛ teaspoon oregano

Directions:
Combine warm water, sugar, oil, and yeast in a large bowl of a mixer or a food processor. Add 4 ½ cups of flour and salt and process until the dough forms a nice uniform ball. Place dough in a bowl that has been sprayed with non-stick spray. Cover bowl with a towel and allow to rise in a warm place. When the dough has doubled in size (this should take about an hour) place dough on a well-floured board and roll out dough. Roll out dough into a large rectangle. Cut in half horizontally, and then cut vertical strips of dough about 1 ½ inches thick. Roll the strips of dough into sticks. Place dough on a greased baking sheet, and allow them to rise until they have doubled in size (this should take about 45 minutes). You should get between 20 and 24 bread sticks from this recipe.

Melt butter, and stir in Parmesan cheese and oregano. For best results rub the oregano between your fingers as you place it into the butter. This will help release the oils of the oregano and make it taste even better. Preheat oven to 350 degrees. Just before baking bread sticks brush them with the butter. Bake for 12 to 15 minutes or until golden brown. Brush any left-over butter topping on these just before serving.


“KFC” Buttermilk BiscuitsKFC Buttermilk Biscuits

Ingredients:
2 ½ cups self-rising flour
1 cup buttermilk
½ cup chilled butter (you can use shortening)
2 tablespoons of butter melted (to top biscuits with)
2 ½ teaspoons sugar
1 teaspoon cream of tartar

Directions:
Preheat your oven to 425°F. Cut butter into small cubes, if you use shortening chill it so you cut into small pieces. It is important to cut the butter into small pieces so it will make it easier to cut the butter into the flour. In a medium sized bowl combine self-rising flour, sugar, and cream of tartar. Add in cubed butter, and work butter into the flour until it reaches a large sand grained texture. Add buttermilk, and stir long enough to stir buttermilk into the dough.

On a floured surface turn dough out of the bowl, and shape flour into a round shape, use a rolling pin to gently roll out dough to about ¾ of an inch thick. Use a biscuit cutter to cut out biscuits and place on an ungreased cookie sheet. Brush tops of biscuits with the 2 tablespoons of melted butter. Bake biscuits for 12 to 15 minutes.


Red Lobster Cheddar Bay Biscuits“Red Lobster” Cheddar Bay Biscuits

Ingredients:
4 cups all-purpose flour
2 tablespoons baking powder
1 ⅓ tablespoons powdered sugar
1 teaspoon salt
½ teaspoon baking soda
6 tablespoons canola oil
1 cup cold water
1 ½ cups grated sharp cheddar cheese
½ cup (1 stick) butter
2 teaspoons dried parsley flakes
1 teaspoon garlic powder
1 teaspoon dried Italian seasoning

Directions:
Preheat the oven to 350°F. Mix together the flour, baking powder, sugar, salt, and baking soda until combined. Slowly add the oil, until all the lumps are gone and the mixture takes on a uniform texture. To this add the water and the grated cheese. Pat or roll out the dough to ¾ inch thickness. Cut the biscuits with a cutter or drinking glass, and place in a baking pan. Bake for 8-10 minutes, until the tops are golden brown.

While the biscuits are baking, in a small saucepan, melt the butter together with the parsley, garlic powder, and Italian seasoning. After you remove the biscuits from the oven, brush the tops with the seasoned butter and serve immediately.


“Outback Steakhouse” Honey Wheat BreadOutback Steakhouse Honey Wheat Bread

Ingredients:
2 ½ cups warm water (100°-110°F)
¼ cup vegetable oil
½ cup honey
3 ½ cups whole-wheat flour
2 tablespoons cocoa
2 tablespoons active dry yeast
2 teaspoons instant coffee
1 teaspoon salt
2-3 cups bread flour
rolled oats (for dusting loaves)

Directions:
In the bowl of a stand mixer fitter with a dough hook, stir together water, oil, and honey until mixed well. Add wheat flour to water mixture. Add the cocoa, yeast, coffee, salt, and stir until blended. Allow mixture sit for 10 minutes.

Stir in bread flour, one cup at a time, until dough clings to hook and almost clears the sides of mixer, about 3-4 minutes. Cover bowl with greased plastic wrap. Allow dough to rise in the bowl until doubled, about 30-60 minutes. Divide into 2 pieces. Cover each piece with greased plastic wrap, and let dough rest for 5 minutes.

Shape pieces into loaves, and sprinkle with oats. Place each loaf in a greased 9 x 5 inch loaf pan. Let dough rise until doubled, about 30-60 minutes. Toward the end of the rising time, preheat oven to 350 F. Bake at for 30-40 minutes.

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.

Make-Ahead Dressing Mixes

Make Ahead Salad Dressings

So this week it’s still just too hot to being cooking up a storm in the kitchen, but at the same time I don’t want to appear to be completely lazy. So what’s the compromise? Make-Ahead Mixes! No heat, or actual cooking, just a lot of mixing together of dry ingredients for future use. It will make you look super prepared and all Martha Stewart-y, and they can act as hostess gifts in a pinch. Just put one this week’s recipes in a nice jar with a tight lid, and attach a tag on what to add when it comes to actually making the recipe, and you look like you are super organised and put together! Oh, little do they know!

Today’s recipes are for salad dressings, and are pretty much completely fool-proof to both prep and then make when actually needed. I would suggest storing your mixes in mason jars, as 1) they’re super cute and trendy (c’mon, do you need another reason?) 2) they provide a tight air-proof seal and 3) are re-usable. You will note that these dressings call for the use of “salad oil”. This is just any neutral flavour oil, such as vegetable, canola, sunflower, grapeseed, soy, etc. You can use olive as well, but it tends to have a bit more flavour, so I would only use it in dressings that would call for a Mediterranean flavour profile, like the Caesar or Greek dressings. You can also play around with the type of vinegar used; using red wine one day, and balsamic or tarragon the next. It’s all about personal preference.So having all said that, I hope you enjoy these dressings which can be used on your favourite salad, roasted veggies or as a dip!


Vinaigrette Dressing Mix

Ingredients:
6 tablespoons finely chopped dried chives
3 tablespoons salt
2 ¼ tablespoons sugar
2 ¼ teaspoons dry mustard
1 teaspoon ground red pepper
1 teaspoon pepper

Combine the above listed ingredients into a small jar with a tight lid. This will make about 9 servings of dressing.  Attach a note with the following directions for when you want to use the dressing:

To Use Add:
4 teaspoons vinaigrette mix
¼ cup vinegar
1 cup salad oil

Combine the vinaigrette mix, vinegar and oil in small cruet bottle, and shake to combine. Let sit at least 30 minutes prior to serving.


Blue Cheese Vinaigrette Dressing Mix

Ingredients:
3 tablespoons salt
2 ¼ tablespoons sugar
2 ¼ teaspoons dry mustard
1 teaspoon ground red pepper
1 teaspoon pepper

Combine the above listed ingredients into a small jar with a tight lid. This will make about 9 servings of dressing.  Attach a note with the following directions for when you want to use the dressing:

To Use Add:
2 teaspoons vinaigrette mix
¼ cup crumbled blue cheese
¼ cup vinegar
1 cup salad oil

Combine the vinaigrette mix, vinegar and oil in small cruet bottle, and shake to combine. Let sit at least 30 minutes prior to serving.


Buttermilk Dressing Mix

Ingredients:
6 tablespoons dried minced onion
1 ½ tablespoons salt
1 teaspoon garlic powder
9 tablespoons parsley flakes

Combine the above listed ingredients into a small jar with a tight lid. This will make about 9 servings of dressing.  Attach a note with the following directions for when you want to use the dressing:

To Use Add:
2 tablespoons dressing mix
1 cup mayonnaise
1 cup buttermilk

Combine the buttermilk mix, vinegar and oil in small cruet bottle, and shake to combine. If it is not combining well, you may want to quickly hit it with an immersion blender. Refrigerate the dressing for at least 2 hours before serving.


Caesar Salad Dressing Mix

Ingredients:
1 tablespoon finely chopped dried lemon peel
¼ teaspoon garlic powder
½ teaspoon pepper
1 teaspoon dried oregano leaves
1 teaspoon dried thyme leaves
6 tablespoons grated Parmesan cheese
½ teaspoon salt

Combine the above listed ingredients into a jar with a tight lid. This will make about 2 servings of dressing.  Attach a note with the following directions for when you want to use the dressing:

To Use Add:
¼ cup Caesar dressing mix
½ cup olive oil
¼ cup fresh lemon juice

Combine the Caesar mix, oil and lemon juice in small cruet bottle, and shake to combine. If it is not combining well, you may want to quickly hit it with an immersion blender. Refrigerate the dressing for at least 2 hours before serving.


Celery Dressing Mix

Ingredients:
3 tablespoons celery seeds
3 tablespoons salt
2 ¼ tablespoons sugar
2 ¼ teaspoons dry mustard
1 teaspoon ground red pepper
1 teaspoon pepper

Combine the above listed ingredients into a jar with a tight lid. This will make about 9 servings of dressing.  Attach a note with the following directions for when you want to use the dressing:

To Use Add:
1 tablespoon Mix
¼ cup red wine vinegar
1 cup salad oil

Combine the vinaigrette mix, vinegar and oil in small cruet bottle, and shake to combine. Let sit at least 30 minutes prior to serving.


French Dressing Mix

Ingredients:
1 cup sugar
4 teaspoon paprika
2 tablespoons dry mustard
2 tablespoons salt
¼ teaspoon onion powder

Combine the above listed ingredients into a jar with a tight lid. This will make about 5 servings of dressing.  Attach a note with the following directions for when you want to use the dressing:

To Use Add:
¼ cup dressing mix
¾ cup vegetable oil
6 tablespoons ketchup
¼ cup vinegar

Combine the dressing mix, ketchup and vinegar in a blender and slowly add the oil through the top while the blender is on. The dressing should thicken up, but not be too thick. Chill until ready to use.


Greek Salad Dressing Mix

Ingredients:
½ cup dried marjoram
¼ cup dried oregano
1 tablespoon garlic powder
¼ cup dried mint leaves

Combine the above listed ingredients into a jar with a tight lid. This will make about 24 servings of dressing.  Attach a note with the following directions for when you want to use the dressing:

To Use Add:
1 ½ teaspoons Greek dressing mix
¼ cup red wine vinegar
¾ cup oil

Combine the vinaigrette mix, vinegar and oil in small cruet bottle, and shake to combine. Let sit at least 30 minutes prior to serving.


“Hidden Valley” Ranch Dressing Mix

Ingredients:
8 saltines
1 cups dried parsley flakes, minced
¼ cup dried minced onion
1 tablespoon dried dill weed
2 tablespoons onion salt
2 tablespoons garlic salt
2 tablespoons onion powder
2 tablespoons garlic powder

Combine the above listed ingredients into a food processor or blender, and process until they are completely powdered. Pour the powder into a jar with a tight lid. This will make about 30 servings of dressing.  Attach a note with the following directions for when you want to use the dressing:

To Use Add:
1 tablespoon ranch mix
1 cup of mayonnaise
1 cup of buttermilk

Combine the ranch mix, mayonnaise and buttermilk oil in small cruet bottle, and shake to combine. If it is not combining well, you may want to quickly hit it with an immersion blender. Refrigerate the dressing for at least 2 hours before serving.


Honey Citrus Dressing Mix

Ingredients:
1 ½ to 3 tablespoons grated lemon peel
3 tablespoons salt
2 ¼ tablespoons sugar
2 ¼ teaspoons dry mustard
1 teaspoon ground red pepper
1 teaspoon pepper

Combine the above listed ingredients into a jar with a tight lid. This will make about 9 servings of dressing.  Attach a note with the following directions for when you want to use the dressing:

To Use Add:
1 tablespoon dressing mix
¼ cup vinegar
1 cup salad oil
2 tablespoons honey
4 teaspoons lemon juice
1 teaspoon orange juice

Combine the dressing mix, vinegar, oil, honey and juices in a small cruet bottle, and shake to combine. Let sit at least 30 minutes prior to serving.


Italian Herb Salad Dressing Mix

Ingredients:
¼ cup parsley flakes
2 tablespoons dried oregano, crumbled
2 tablespoons dried basil, crumbled
2 tablespoons dried marjoram, crumbled
2 tablespoons sugar
1 tablespoon fennel seeds, crushed
1 tablespoon dry mustard
1 ½ teaspoons black pepper
1 teaspoon garlic powder

Combine the above listed ingredients into a jar with a tight lid. This will make about 15 servings of dressing.  Attach a note with the following directions for when you want to use the dressing:

To Use Add:
1 tablespoon dressing mix
¾ cup warm water
2 ½ tablespoons white wine vinegar
1 tablespoons olive oil

Combine the dressing mix, water, vinegar, and oil in small cruet bottle, and shake to combine. Taste and add ¼ to ½ teaspoon of the dressing mix if you want a stronger flavor. Let sit at least 30 minutes prior to serving.


Mint Dressing Mix

Ingredients:
1 cup plus 1 tablespoon dried mint leaves
3 tablespoons salt
½ cup sugar
2 ¼ teaspoons dry mustard
1 teaspoon ground red pepper
1 teaspoon pepper

Combine the above listed ingredients into a jar with a tight lid. This will make about 9 servings of dressing.  Attach a note with the following directions for when you want to use the dressing:

To Use Add:
¼ cup dressing mix
¼ cup vinegar
1 cup salad oil

Combine the dressing mix, vinegar, and oil in a small cruet bottle, and shake to combine. Let sit at least 30 minutes prior to serving.


Thousand Island Salad Dressing Mix

Ingredients:
¼ cup dried parsley flakes
⅛ cup finely crushed saltine crackers (about 3-4)
⅛ cup dried minced onion
⅛ cup garlic salt
⅛ cup onion salt
1 tablespoon garlic powder
1 tablespoon onion powder
½ tablespoon dried dill weed

Combine the above listed ingredients into a jar with a tight lid. This will make about 15 servings of dressing.  Attach a note with the following directions for when you want to use the dressing:

To Use Add:
1 tablespoon of dressing mix
1 cup mayonnaise
1 cup buttermilk
½ cup chilli sauce (if you don’t have this, just mix 5 tablespoons ketchup with 3 tablespoons of horseradish)
¼ cup pickle relish, well drained

Blend well, refrigerate for at least an hour for the flavors to marry, and then serve with salad or veggies as a dip. This dressing will keep for about 2 weeks in the fridge.

Rhubarb Barbecue Sauce

Rhubarb BBQ Sauce

So I was asking around the office if anyone had any special requests for recipes, and one of my co-workers was very quick to say “Rhubarb! I want recipes for rhubarb!” So, ask, and ye shall receive. This week will have some sweet dishes, but I also wanted to give some savoury and not so expected rhubarb recipes as well, like today’s barbecue sauce. This is will work great on a variety of dishes, but check using Worcestershire sauce containing fish on meat dishes (see the tips & tricks page).

Ingredients:

4 large stalks fresh rhubarb, trimmed and chopped
1 (12 fl oz) can Dr. Pepper® soda
1 cup apple cider vinegar
1 sweet onion, chopped
1 cup brown sugar
¼ cup molasses
1 tablespoon Worcestershire sauce*
½ teaspoon ground cinnamon
½ teaspoon ground allspice
½ teaspoon salt
½ teaspoon ground pepper
¼ teaspoon ground cloves
¼ teaspoon ground dried chipotle pepper
¼ teaspoon garlic powder
1-2 teaspoons corn starch, optional

* Click here to learn about using Worcestershire sauce in meat dishes.

Directions:

Combine the rhubarb, soda, apple cider vinegar, sweet onion, brown sugar, molasses, Worcestershire sauce, cinnamon, allspice, salt, black pepper, cloves, ground chipotle, and garlic powder in a saucepan, bringing everything to a boil, and then reduce the heat to low. Let the sauce simmer until the rhubarb and onion are very soft, about 45 minutes, stirring often.

Pour the sauce into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and pulse a few times to get the sauce moving before leaving it on to purée. Purée in batches if necessary until sauce is smooth.

If you wish to thicken the sauce, take the following steps: In a small bowl, mix the corn starch with a couple of tablespoons of the sauce until combined. Pour this corn starch mixture, along with the puréed sauce, back into a saucepan over a medium heat, while whisking until it begins to thicken. Once it thickens, remove from the heat.

Quick & Easy Beer Bread

Beer Bread

So as a double whammy, for a splurge after Pesach, how about a quick and easy Beer Bread? It’s got both wheat flour and beer! How can you go wrong? Check out the recipe below and you will want to bake some for dinner tonight! As always, feel free to play with the savoury aspect of the recipe. Don’t have onion power or Italian seasoning? Don’t like them? Switch to garlic powder, rosemary or sage. Use whatever seasoning your family prefers, including not adding any at all.

Ingredients:

2 ½ cups self-rising flour
½ cup all-purpose flour
¼ cup brown sugar
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon onion powder
¾ teaspoon Italian seasoning
1 (12 fluid ounce) can beer
¼ cup margarine, melted

Directions:

Preheat your oven to 375°F and lightly grease a 9 x 5 inch baking pan.

In a bowl, mix the self-rising flour, all-purpose flour, brown sugar, baking powder, salt, onion powder, and Italian seasoning. Pour in the beer, and mix just until moistened. You will get more of a sticky batter rather than a dough ball. Transfer the batter to your prepared baking pan, and pour the melted margarine over top.

Bake the bread for 45 to 55 minutes in the preheated oven, until a toothpick inserted in the centre comes out clean. Cool on a wire rack. Slice and enjoy!

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.