Welcome to my recipe collection.

These recipes offer a delicious mix of new and old world flavors. From the kitchens of my mother and grandmother in Transylvania to the new fusion mixes from my home kitchen in Canada. I have been inspired by the fickle tastes of my children ( vegetarian, pescatarian or whichever way the wind may blow) and my desire to become healthier without compromising taste. I hope you enjoy reading this as much as I have enjoyed writing it. Leave me comments and your favorite recipes!

Wednesday, February 19, 2014

SLOW-COOKER SPICY CURRIED PORK



It is an amazingly tasty, easy dish

Book Report Jan 25, 2012

This has a deep curry flavor, but we found that the level of heat was not so intense. For a spicy dish, we suggest you taste the dish about an hour before the end of cooking and add another tablespoon of curry powder and a 1/2 teaspoon of cayenne pepper.
You'll need a 5 1/2-to-7-quart slow-cooker for this recipe.
Serve with buttered rice.


Servings: 8
Yield: Makes about 8 cups
Ingredients
  • 1/4 cup olive oil
  • 3 1/2 pounds boneless pork shoulder, trimmed of much excess fat, then cut into 1-inch pieces
  • 1 medium onion, chopped (1 cup)
  • 1 medium carrot, trimmed and finely chopped
  • 2 large cloves garlic, minced
  • 1 tablespoon curry powder preferably Madras, or more to taste (see headnote)
  • 1/2 cup no-salt-added beef broth
  • 1 1/2 cups tomato puree
  • 1/2 teaspoon piment d'espelette, or more to taste (may substitute cayenne pepper; see headnote)
  • Salt

Directions
Heat the oil in a large skillet over medium heat.
Use paper towels to pat the pork dry. Working in batches, add to the skillet and cook until the pieces are lightly browned on all sides, transferring them to the (unheated) slow cooker as you go; this will take about 20 minutes total.
Spoon off all but 2 tablespoons of the fat from the skillet. Add the onion and carrot to the skillet; stir to coat, then cook for about 10 minutes, stirring a few times, until the onion is golden.
Stir in the garlic and curry powder; cook for 2 minutes, then stir in the broth, using a wooden spoon to dislodge any browned bits from the bottom of the skillet. Pour this mixture over the pork in the slow cooker.
Stir in the tomato puree and piment d’espelette; season lightly with salt. Place the lid on the slow-cooker and cook on LOW for 5 to 6 hours or until the pork is tender; about an hour before it is done, taste the pork and adjust the seasoning as needed.
Serve hot.

Thursday, February 13, 2014

SLOW COOKER SHREDDED PORK


Recipe courtesy Kelsey Nixon
  • Total Time:10 hr 10 min
  • Prep:10 min
  • Inactive Prep:
  • Cook:10 hr
  • Level:Easy
  • Yield:8 servings
  • Ingredients
    • 1 (15-ounce) can tomato sauce
    • 3 tablespoons chili powder
    • 3 tablespoons light brown sugar
    • 2 teaspoons ground coriander
    • 1 teaspoon ground cumin
    • 1 (3-pound) pork shoulder (or butt), trimmed of excess fat
    • Kosher salt and freshly cracked black pepper
    • 5 cloves garlic, minced or grated
    • 2 yellow onions, diced
    • 1/4 cup fresh lime juice
    Directions
    Combine the tomato sauce, chili powder, brown sugar, coriander and cumin in the base of your slow cooker. Stir to combine and distribute the spices evenly.

    Sprinkle the pork with salt and pepper and place it in the slow cooker. Using tongs, turn the pork to coat it evenly in the sauce. Add in the garlic and onions, stir again. Place the lid on the slow cooker and cook until the pork is tender and beginning to fall apart, on low 8 to 10 hours or on high 4 to 6 hours.

    Transfer the pork to a serving bowl. Allow to cool slightly, and then shred using 2 forks, removing any excess fat.

    Skim any excess fat off of the sauce remaining in the slow cooker. Stir in the lime juice and season with salt and pepper. Add the shredded pork back into the slow cooker and mix it with the sauce that was created during the cooking. You can store the pork in its sauce for 3 to 4 days.

    Per serving: Calories 280; Total Fat 10 grams; Saturated Fat 3 grams; Protein 33 grams; Total Carbohydrate 13 grams; Sugar: 7 grams; Fiber 3 grams; Cholesterol 101 milligrams; Sodium 567 milligrams

    Tuesday, February 11, 2014

    DIY GOURMET NUT BUTTERS

    All of the spreads in the graphic below taste great on whole-wheat toast and various chips and crackers—or just grab a spoon! Also be sure to try French toast butter with apple slices, pizza butter thinned as a pasta sauce, spicy Thai butter in wraps, and barbecue butter on chicken. Store butters in the fridge.

    RELATED: Spread the Love: The Best Nut Butters
    [Tweet this chart!]

     

    CINNAMON POLENTA PANCAKES




    Using polenta (cornmeal) in addition to white flour in these pancakes makes them especially satisfying, as the ground whole grain delivers lots of fiber and a good amount of protein.







    • 1 1/4 cup(s) all-purpose flour
    • 3/4 cup(s) cornmeal
    • 1 tablespoon(s) sugar
    • 1 teaspoon(s) cinnamon
    • 1 teaspoon(s) baking powder
    • 1/2 teaspoon(s) baking soda
    • Pinch of salt
    • 1 cup(s) low-fat buttermilk
    • 2 large eggs, beaten
    • 1/4 cup(s) olive oil
    • 1/4 cup(s) water

    Directions
    1. In a bowl, whisk the flour with the cornmeal, sugar, cinnamon, baking powder, baking soda, and salt. In a bowl, whisk the buttermilk with the eggs, olive oil, and water. Whisk the liquid ingredients into the dry ingredients, leaving small lumps.
    2. Set a griddle or skillet over moderate high heat and spray it with vegetable oil spray. When the pan is hot, spoon in 1/4-cup mounds of batter and spread to form 4-inch rounds. Cook the pancakes until the bottoms are browned and bubbles appear on the surface, 2 minutes. Flip and cook until browned on the bottom, 1 to 2 minutes longer. Serve the pancakes warm.



    Nutritional Information
    (per serving)
    Calories416
    Total Fat18g
    Saturated Fat3.3g
    Cholesterol--
    Sodium--
    Total Carbohydrate54g
    Dietary Fiber4g
    Sugars--
    Protein--
    Calcium--

    Serves: 4 Edit 
    Total Time: 30 min