Creole Okra with Chicken and Tomatoes

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I don’t really know that much about southern food except that I like it a lot, and whenever I’m down south (I’m talking the southern US states here) I eat as much of it as I can. This dish started because I found okra at a good price at the grocery store and is more Creole-inspired than actually authentic (because again I don’t know much). It is adapted from something I found on The Kitchn. I doubled the amounts, prepared half this recipe in the pan and then chucked half of it in the freezer for later, like the clever person that I am†. Not that this recipe isn’t dead simple. I’m just lazy.

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I accompanied this one-dish meal with another dish: steamed beet greens.

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Preheat your oven to 400°F and line a baking sheet with parchment paper. Zest 1 lemon.

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Gather your spices. Creole spice blends tend to run to mixtures of the following, so make one to suit your own taste (this one is about 1 teaspoon of each): onion powder, garlic powder, oregano, thyme, parsley, smoked paprika, salt, pepper, cayenne. The recipe I was looking at didn’t use creole spices; instead it called for a bit of cumin and coriander. So I just used everything. Set that aside for a few minutes.

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Start with your okra, about 1lb, and slice the tops off before cutting it in half lengthwise. Apparently people either love or hate okra, because it’s a bit slimy. I am ambivalent so far.

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Lay that on your baking sheet and sprinkle with about 1 cup (canned/drained/rinsed) black-eyed peas.

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Next, slice up a small white onion.

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Sprinkle that onto the pan, together with a few cloves crushed or minced garlic.

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Give that a good drizzle with some nice olive oil.

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Now here’s where I kind of diverged from the recipe. This dish is a good meal all in itself as a vegetarian option, but I feed boys (boys who are not vegetarians) so I had to chuck some meat in here somehow. In a large bowl, I threw 8 boneless, skinless chicken thighs together with a 14oz can of diced tomatoes and your lemon zest.

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Then I chucked in all those lovely spices and gave it a good mixing.

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Spread the chicken and tomatoes evenly across the top of your peas and okra and shove it in the oven for about an hour. Give it a stir once or twice to make sure everything is browning evenly.

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We served ours over rice with the beet greens and it was pretty good. The Pie thought the okra was a little slimy (#1 reason why many people dislike it) but I thought it was pretty good!

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If you plan to freeze this recipe for later, I would recommend freezing it in two parts: in one bag goes the okra, peas, garlic, rice, and oil, and in the second bag goes the tomatoes, chicken, and spices. It just seems like a logical thing to do to tenderize the meat and prevent the peas and okra from getting too soggy.

Slow Cooker Texas Beef Chili

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Do you hate beans but like chili? Do you like beans but also like chili that’s a little different? Do you like chili? If you answered yes to any of the previous questions then this chili is for you. It’s beanless and beefy and incredibly satisfying, which is good because though it may be spring SOMEWHERE, in Ottawa we’ve had some major flooding and on Monday it stopped raining enough to SNOW. ALL. DAY. So we kind of need something cockle-warming. This chili is adapted from one my parents found on the internet and printed out and that I stole off their fridge in Florida and smuggled across the border.

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Start with 2lbs cubed beef chuck or stewing beef, and huck that in a non-stick skillet on high to sear all the sides. Chuck the browned beef into a large slow-cooker pot.

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Next, add in 2 tablespoons Worcestershire (“wooster”) sauce, 1 cup beef broth, a 28oz can of diced tomatoes, and 2 tablespoons tomato paste. Now, the recipe did not say to drain the tomatoes so I didn’t and I found my chili ended up a bit on the watery side (I also added twice as many tomatoes as the recipe asked for). I thickened the sauce with some cornstarch later on and it turned out super awesome, but I’ll leave it to your discretion to either drain the tomatoes or use a smaller can.

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Dice up the following: 1 white onion, 2 red bell peppers, 2 large carrots, 2 celery stalks, and a couple large green chilis. I used Anaheim chilis because they are huge and not too hot and I wanted to be able to feed this to LongJohn. Gather as well 1 tablespoon chili powder, 2 teaspoons cumin, 2 teaspoons paprika (ours is smoked), 1 teaspoon onion powder, 2 teaspoons garlic powder, and 1 teaspoon salt. Chuck all that in the slow cooker.

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Don’t forget to give it a bit of a stir.

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Cook that sucker on low for 8-12 hours, or on high for about 6.

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Before serving, juice 1 lime and add the juice to the mix.

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Serve garnished with either grated cheddar cheese, sour cream, or chopped cilantro (or all of the above, who are we kidding?).

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Another Slow Cooker Dip Trio – in two parts

This past weekend, we had our housewarming party – finally. Mostly because we finally had enough furniture for people to sit on. And also because it’s hard to warm a house in the middle of the winter. This way, we could use the barbecue.

Dip Trio 1

The Pie wanted to make use of our three-pot mini slow cookers and prepare some dips for our guests, so here are two of the ones we came up with. The final one involved a bit of extra prep so it’s a post on its own. The two posted today were made significantly smaller so they’d fit in our tiny pots.

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This first one, a garlic white bean dip, doesn’t really require a slow cooker, unless you want it to be served warm (which we did). I also took out some of the prep steps to make the whole thing a one-shot process. Start by glugging 1/4 cup olive oil into a small saucepan, and add in the equivalent of 6 cloves of garlic, thinly sliced. Cook that on low for about 5 minutes, until garlic smells start to fill your whole kitchen.

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Grate up about 3/4 cup parmesan cheese and the zest from 1 lemon.

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Then, grab your food processor and chuck in 2 cans of cannelini beans, drained and rinsed. I used one can white beans and one can of white navy beans. Tip in as well 1/3 cup water, 1 cup ricotta cheese, your garlic and oil stuff, the parmesan and lemon zest, 1/4 cup pitted kalamata olives, and a generous helping of salt and ground black pepper.

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Give that a good whaz until it’s all smooth. Add a bit more olive oil if you think it looks dry (and if you’re going to keep it in the slow cooker all day, add a bit more as it has a tendency to dry out).

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Plop that in the slow cooker and leave it on low for about 2 hours to warm through. Enjoy!

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This next one is pretty good, but we actually found it a little bland and might spice it up some more next time. It’s a corn and cheese dip with bacon and pale ale and I think it has plenty of potential for enhancement. Start by tipping 3 1/2 cups frozen corn into your slow cooker. Top that with 2 minced cloves of garlic and 1 1/2 cups grated cheese (we used an extra-old cheddar).

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Dice up a red bell pepper and a de-seeded jalapeno.

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Chuck those in the pot with 3/4 cup sour cream, 1/2 teaspoon ground cumin, 1/2 teaspoon chili powder, and salt and pepper to taste.

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Grab a pale ale as well and tip in about 1/3 to 1/2 cup of it. I think next time I’d use something with a bit more flavour, as neither the Pie nor myself are IPA fans (not that I’m drinking these days anyway).

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Give that a good stirring to mix things up. Then grab a package of plain cream cheese and break it up into chunks, which you can then spread over the top of the thing. Cover and cook on high for 4 hours.

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While that’s on the go, cook up about 4 slices of bacon until it’s crispy enough to crumble and let it cool (so you can crumble it). Harvest some fresh chives from your garden (it’s the only thing growing right now). Cut those up in a wee bowl and set the bacon and chives aside until the dip is ready.

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When the dip is hot, stir well to incorporate the cream cheese and then garnish with the chives and bacon. Eat!

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Slow Cooker Black Bean Enchiladas

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This recipe from the kitchn came with so many caveats about how these are not your ordinary baked enchiladas, and how they end up being a gooey mess but they’re still good, that it was almost worth making them just to see if they lived up to all the anti-hype. They’re easy, they’re tasty – they’re messy and not crispy at all. And still good. So give them a try.

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They are a great way to use up weird leftover bits of things. This is what tofu does when you freeze it. People like to freeze it because it goes crumbly, so we tried it as an experiment after making stir fry one night.

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Start by chopping up 1 small onion. Dice up 1 red bell pepper. Drain and rinse 1 16oz can of black beans. Divvy out 1 cup frozen corn. Mix all those together in a bowl. Grate up 1-2 cups good melting cheese, and add in 1/2 cup of that cheese to the bowl.

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Mix together as well some spices: 2 teaspoons chili powder, 1 teaspoon cumin and 1 teaspoon kosher salt. I find often that this sort of food genre is benefitted by adding in 1 teaspoon cinnamon as well.

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Tip that into the mixed veg.

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Add in any leftover ground meat or chicken you have, if you have any, or this weird crumbled spongy thawed tofu. I really felt like I was breaking up a sponge. Later, I felt like I was EATING a sponge.

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In the bottom of a 4-6 quart slow cooker, spread enough of a 30oz jar of salsa to coat the bottom. You’ll note here that we have a very bowl-shaped slow-cooker. This probably works a bit better in a more flat-bottomed version.

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Ker-SPLAT.

Grab a package of flour tortillas (ours were the small size, pack of 10). Scoop about 1/3 cup of that vegetable filling into each tortilla, roll it up, and lay it seam-side-down in the slow cooker.

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Once you’ve got a layer (with our shape of bowl, that didn’t take long), sprinkle with more salsa and some more of the cheese.

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You should probably end up with only two layers but because of the shape of our bowl we had three, so it was a good thing I grated more cheese. Any extra filling can be piled on top.

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Then add in the rest of the jar of salsa. Resist adding on the rest of the cheese – keep about 1/2 cup of it back for the end bit.

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Cook on high for 2-4 hours (or on low for 8 hours if you’re prepared for extra mushy enchiladas). In the last 15 minutes of cooking, take the last 1/2 cup of cheese and sprinkle that over top, close the lid, and let it melt.

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Serve with sour cream, guacamole, and cilantro, or whatever else floats your enchilada boat!

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Fancy Pants Sammiches

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For my parents’ 40th wedding anniversary party I made a large number of cocktail sandwiches – those are the ones where you cut all the crusts off the bread, or you buy the long, already crustless tramezzini (which is what I did). I’m going to give you all my sandwich filling recipes in one post, and I’ll leave it up to you to do with them what you will!

Fancy Sammiches 181: Smokey Egg Salad Fancy Sammiches 6 Start with about a dozen hard-boiled eggs. Smush them up good. Fancy Sammiches 2 Mince up some chives and tip that into the eggs, together with some salt and pepper, a scoop of Hungarian smoked paprika, and a dollop of mayonnaise. Stir to combine. Fancy Sammiches 52: Lemon-Dill Tuna

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Mince up some celery.

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Grab some herbs as well, like sage, and of course dill. Mince those too.

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Add them in a bowl with your canned flaked tuna, and the juice and zest of 1 lemon.

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Add in just a wee bit of yogurt or mayonnaise for cohesion.

3: Classic Cucumber and Herb

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Grab a small handful each of fresh mint and chives. Mince those up.

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Beat those into softened plain cream cheese and season with salt and pepper. Serve with sliced cucumbers.

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4: Curried “Coronation” Chicken

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Dismantle and shred a small roasted chicken from the grocery store. Mix in a large amount of fresh chopped pineapple sage, as well as a little bit of onion powder, cumin, yellow curry, and a pinch of cardamom. Tip in plain yogurt or mayonnaise for cohesion.

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5: Peanut Butter & Jelly “Sushi”

Fancy Sammiches 24Smear your bread with the peanut butter of your choice (the all-natural stuff is a mite runny, be warned).

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Top with jelly.

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Roll the whole thing up and slice into discs.

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Taco Cups

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To celebrate the success of our Bench Cover Thingy, Cait and I held a wee taco party afterwards. These are inspired by Kevin & Amanda, and I think I’ll be cooking these up pretty often. They’re easy and provide a tidier option to those of us who like hard-shelled tacos. Plus kids will love being able to make up their own custom tacos in advance. Also tacos always remind me of my favourite joke, but I don’t wanna taco ’bout it. You’ll have to watch it to see what I mean. This recipe makes enough for 24 taco cups, which feeds four hungry adults quite nicely.

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Start with half a large sweet onion and dice that up.

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Grab 2 tomatoes and dice them too.

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Why yes, that IS dog hair on my tomatoes. Thank you for asking.
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I swear that I removed the dog hair before dicing. I promise. Maybe.

Scoop up some spices: 2 tablespoons chilli powder, 1 tablespoon ground cumin, 1 tablespoon cornstarch, 1/2 teaspoon chipotle, and some ground black pepper.

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You’ll also need some meat. I used about 3/4 kilogram extra lean ground beef.

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Sauté your onions in about 1 tablespoon olive oil until translucent and amazing-smelling. Tip in the meat and stir, breaking it up into little pieces, until it’s browned all over. Drain it if necessary (the bonus of extra-lean is you don’t need to drain).

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Remove the meat and onions from the heat and tip them into a large bowl. Dump in your spices and mix them around.

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Tip in the diced tomato as well and give that a good stir. Set that bowl aside for a spell.

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Now preheat your oven to 375°F or thereabouts. Grate up about 2 cups cheddar cheese (you can use more or less if you like).

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Grab a muffin tin and generously brush the whole thing with olive or vegetable oil (or use cooking spray). I did the 24 taco cups in two separate batches so they were fresh and hot, so I only needed the one tin, but if you’re doing them all at once you will obviously need two tins.

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Now you need some wonton wrappers. Square ones are probably best.

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Press a wonton wrapper into the bottom of each hole in the muffin tin.

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Spoon a small amount of meat, onions, and tomatoes into the spaces as well.

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Top with a wee bit of grated cheddar.

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Then jam on ANOTHER WONTON WRAPPER. Press everything down underneath it so you still have space to put stuff.

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Spoon in some more meat/onions/tomatoes and top with additional cheese.

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Bake for 10-15 minutes, until the wonton bits that you can see are brown and the cheese is melty and bubbly.

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Cait and I found that about five minutes on a cooling rack after baking made them a bit more solid and easier to handle. Just be careful when you’re scooping them out and run around the edges with a spoon to make sure nothing is still attached to the tin.

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Top with a dollop of sour cream and some fresh chives and you are golden.

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Purple Rice and Beef-ish Stew

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I know what you’re thinking: holy moly this woman makes a lot of beef stew. You don’t know the half of it. But each one is different, because I make them up as I go along. So I hope in posting as many of them as occur to me to photograph, you can draw some inspiration for flavour combinations!

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It started with this package of frozen stewing meat I inherited from Atlas’ freezer. It likely came from her parents’ organic hobby farm in BC, or from one of the people with whom her dad has a trade deal. And, given the nature of some of the other things I’ve inherited from Atlas, it could very well be goat, and not beef. In fact it’s probably goat. So I tried to adjust the spices such that it would work for goat, or beef. But what do I know.

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I grabbed my big stock pot and chopped up an onion, which I chucked in the pot with some butter and olive oil and sautéed until it was soft and smelled amazing.

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Then I pitched in the beef/goat/mystery meat, together with some salt and pepper, and cooked that until it was browned on all the edges.

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While that was going on I prepped everything else. Seeing as I had some on hand from my recent Krupnikas-fest, I decided to grate some fresh turmeric into the mix, to give the broth a nice earth-flavour. If you like the earth flavour, then you could probably add some fresh beets to the stew. They’ll definitely give the stew some colour.

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In fact, the turmeric would, under normal circumstances, have dyed my stew a lovely yellow colour, save that I’m putting purple rice in it, and purple rice dyes everything, too. The turmeric did, however, dye my fingers yellow.

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And some of the counter. I miss our all-black counter from Elizabeth.

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Fact, though: if you spray bleach on a turmeric stain, like this one:

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It will turn from yellow to orange, and then just wipe away.

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I added some freshly grated ginger to the pile as well, because I had a whole bunch of it in the fridge.

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Then I chopped up a medium-sized rutabaga. While not as absorbent as potatoes in stew, rutabagas and turnips hold their shape well while also providing some of the mushiness you expect from other root vegetables and tubers.

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And a giant (GIANT) carrot.

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And some cauliflower.

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And my purple rice. It’s kind of obscene how purple it makes everything else, but I love it.

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And a head of roasted garlic. Because everything is better with garlic. I popped the cloves out and roughly chopped them.

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I chucked all that in the pot, together with some concentrated vegetable and beef broth and a whole lot of water. Remember when you’re putting uncooked rice or pasta into a soup or stew to add extra water as it will be absorbed.

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I also sprinkled in some ground cumin and yellow curry powder.

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Bring that whole thing to simmer for about an hour, until the meat is cooked through and the vegetables are squishable with a spoon.

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Serve hot (because it’s a stew, silly). Sooooo satisfying and purple!

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Three Bean Mexi Salad

Three Bean Mexi Salad

This is a quick and colourful summery salad you can serve at any time, as a side dish and as a standalone meal. It’s easy and appetizing and full of flavour. And, as it’s Labour Day, you should take a break, and enjoy this simple salad.

Start with your beans. Crack open a can each of black beans, red kidney beans, and white navy beans. Or whatever beans you like, really.  Drain them and give them a rinse in a colander. Set that aside while you chop up some veg.

Three Bean Mexi Salad

Chop up 2 red peppers into whatever size you think is appropriate for a bean salad.  Who am I to tell you what to do?

Three Bean Mexi Salad

Do the same with 2 jalapeños.  Be careful not to touch your eyes while you’re doing this.  I like to mince mine up super fine.

Three Bean Mexi Salad

Chop up as well 1 red onion.

Three Bean Mexi Salad

And slice up about 4 green onions.

Three Bean Mexi Salad

Huck all those things in a bowl with your beans, and add to that about 1 1/2 cups frozen corn kernels.

Three Bean Mexi Salad

For the dressing, start by mincing up a huge bunch of fresh cilantro.

Three Bean Mexi Salad

Drop that in a bowl with a few cloves minced garlic and the juice and zest of 1 lime.

Three Bean Mexi Salad

Add to that 2 tablespoons granulated sugar, a dash of salt and pepper, another dash of hot pepper sauce, and 1 tablespoon ground cumin.

Three Bean Mexi Salad

Mix that all together, then add in 1/2 cup olive oil and 1/2 cup red wine vinegar.

Three Bean Mexi Salad

Dump that on top of your salad and toss until well combined.

Three Bean Mexi Salad

This salad is best if you cover it and leave it in the fridge overnight to let the flavours mingle.  Serve it cold.

Three Bean Mexi Salad

Pulled Pork Mac and Cheese

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Ando made this for Thidz’ birthday last week and it went down so well that he suggested I put it on the blog.  So here it is, adapted to his standards.  While the whole thing takes a little while to prepare, it’s all easy stuff that you can do in stages.  I ended up having most of it ready in the morning and then just chucked it together at the end and baked it.  But we’ll work from the bottom up on this layered casserole.  Also, the recipe says it serves 8, but really it serves 4 because you are going to want seconds.

BOTTOM:

Preheat your oven to 425°F and spray a 9″ springform pan with cooking spray.  My pan was a little wider, but that’s fine.

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In a teeny bowl, mix together 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 1/2 teaspoon chili powder, and some salt and ground black pepper to taste.

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Peel 2 medium sweet potatoes.  I only had large ones, so I opted to just do one, but I could have used both and it would have been fine.

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Use a mandoline to shave off super thin slices.

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Chuck those pieces in a bowl, drizzle with a few tablespoons vegetable oil, and add in your spice mix.  Toss with your hands until the oil and spices evenly coat all the potato pieces.

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Layer the sweet potato slices evenly in the bottom of the pan.

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Bake for 15-20 minutes until they are softened and starting to brown.  Ando wanted to bake them longer to make them more crisp, so I tried that, but I found that once you piled the rest of the ingredients on top they went soft again anyway, so don’t worry too much about that.  The Pie hoped for a thicker layer of sweet potatoes (because I only used the one potato and my pan was wider), so next time I would go for two.

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MIDDLE:

Grab yourself some pork tenderloin.  I had a boneless pork loin rib here that was on stupid sale so I used that.

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You’ll need 2lbs pork, cut into 2″ chunks.  If I did this again, I would cut the chunks larger, just so your pulled pork strings end up being decently long.

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Bring a large saucepan of water to a boil and add in the meat.  It goes gray almost immediately, which is kind of gross.  Reduce to a simmer and leave that on the go for about an hour.

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Drain the pork and use 2 forks to shred it into little pieces.

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Then you’re going to need some barbecue sauce.  Ando expressed concern that the sauce tended to overpower the more delicate flavours of the macaroni and cheese on top, so we picked out a milder apple butter sauce and it worked out fantastically.  The sweetness of the apple really worked well with the pork.

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So you pour 14oz barbecue sauce all over your pork and mix it in.

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Then you add in 2 tablespoons apple cider vinegar and stir that in as well, then set the whole thing aside.

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TOP:

Bring another saucepan of water to a boil and add a pinch or two of salt.  When it’s boiling, add in 8oz elbow pasta (MACARONI) and cook according to your package instructions.  When it’s ready, drain the water, saving about 1/4 cup of it.  Add the water back to the pasta in the pot.

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Add to the pasta 1/2 cup grated cheddar cheese (I think the sharper the better), 1/2 cup grated Gruyere (we used Jarlsberg), and 1/4 cup creme fraiche (which is next to impossible to find in Newfoundland, so we used sour cream instead).  Because Ando suggested boosting the flavour of the mac, I added a few crumbles of blue cheese (Rochefort) as well.

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Stir that up until it’s all melted, then add a few drops of hot sauce (we used Tabasco) to taste.

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Season it with salt and pepper and set it aside.

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CRUST:

Melt 1/4 cup butter and stir it up with 1/2 cup parmesan cheese and 1 cup panko breadcrumbs.

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ASSEMBLY:

Smooth the pulled pork over the sweet potatoes.

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Dollop the macaroni on top of that and flatten it down a bit.

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Sprinkle the bread crumb mixture on top of that to completely cover the macaroni.

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Bake for 15 minutes, until the casserole is hot through and the bread crumbs are browned.

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DISASSEMBLY:

Ideally you should be able to pop open the springform pan and cut this puppy like a cake.  My pork ended up being supremely saucy and thus too slithery to be architecturally sound in terms of casserole structure.  Meaning I tried to pop off the frame and then the whole thing went sideways — literally and figuratively.  So we just scooped it out with spoons, hence the lack of presentation.  Didn’t matter.  Ate it anyway.  And it was awesome.  Thanks Ando!

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Pumpkin Soup

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Right.  So.  In my effort to effectively use all the pumpkin purée left over from our Pumpkin-Off, all 14 cups of it, we are starting to get sick of pumpkin (though the amount of fibre that has been added to our diet is extraordinary).

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The solution?  SOUP.  Most pumpkin soup recipes call for a single can (a little less than 2 cups) of the stuff, but I’m just gonna giv’er and dump in the rest of what I got.  BLAM.  It came out to about 2 1/2 cups.

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I don’t really feel like blending this soup, because the pumpkin is pre-puréed, so I’m just going to cut everything else up really small. It’s a really quick recipe, too, no need to simmer for a long time, so you can make it, say, just before lunch, and then eat it right away.

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First I got my spices ready: minced garlic, a little bit of cumin, some curry, and a bit of chipotle.

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And the incidentals: lemon juice (don’t mock my plastic lemon, it’s the best I can do in Newfoundland), chicken broth, and coconut milk.

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Then my vegetables: three carrots, an onion, and a red pepper.

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The carrots I scrubbed and grated with the skins still on.  That’s good vitamins for ya.

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The red pepper and onion I diced up.

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In a large saucepan, then, heat up a bit of olive oil on medium-high and toss in your onions.  Cook those until they’re softened.

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Then add in your cup o’spices, and stir that around for a minute or so.

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Chuck in your grated carrot and diced pepper and stir that around as well, spritz it with lemon juice, then add in your coconut milk and stir until fully incorporated.

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Add in the pumpkin finally (it was already cooked, so I didn’t want to overcook it), and pour in the chicken broth until you’ve reached a consistency that you like.  Let that simmer for about 20 minutes and that’s it, you’re all done.

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Season with salt and pepper, and a little more lemon if you like.  At the eleventh hour I added a teaspoon ground cloves to boost the pumpkin.

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This one came out a bit spicy, because I guess my curry was hotter than I had previously thought. I would recommend serving with a bit of yogurt or sour cream.

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