Wednesday, January 27, 2010

Steph's Chili con Carne

Visiting some friends in Waterdown, our friend Steph made what's in my opinion one of the best chilis I've ever tasted. It wasn't your everyday beans, meat, tomato paste and heat. It used a good variety of beans and Steph even threw in some chickpeas for good measure. There was a sweet, well-rounded flavour after the chili was sitting in a slow cooker for an hour or so.

Fortunately, the recipe made its way to the Haggis and the Herring for me to share with everyone.

Steph's Chili Con Carne
  • 2 tbsp olive oil
  • 1 pound lean ground beef
  • 1 15 oz can green chilies
  • 6 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 medium jalapeño, seeded and minced
  • 1 large onion, chopped
  • 3 tbsp chili powder
  • 1-1/2 tbsp brown sugar
  • 3 tsp dried oregano
  • 2-1/2 tbsp ground cumin
  • 1/8 tsp ground allspice
  • 1/8 tsp ground cloves
  • 1 15 oz can tomato sauce
  • 1 28oz can diced tomatoes
  • 1 can black beans, drained
  • 1 can pinto beans, drained
  • 1 can chickpeas, drained
  1. Heat oil at medium in a large stockpot. Add ground beef, and sauté until the meat is no longer red.
  2. Add green chiles, garlic, red bell pepper, jalapeño, and onion. Sauté until the onions are translucent.
  3. Add chili powder, brown sugar, oregano, cumin, allspice, and cloves. Sauté for 1 minute.
  4. Add tomatoes and tomato sauce, stir and simmer on low for 15 minutes.
  5. Add black beans, pinto beans, and cannellini. Cook for an additional 20-30 minutes.
(recipe from Stephanie Bluhm-Cormier)
Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen

Wednesday, January 20, 2010

Broccoli Salad with Cranberries

Photo courtesy of Hungry Jenny
With smaller florets

For the last Christmas dinner of the season (just after New Year's), we were asked to bring the broccoli.

Not only was it on sale (bonus!), but it was my chance to make a broccoli salad similar to the one that our friend Sue is famous for. 

Since Sue was in New York City whooping it up with Ryan Seacrest as the ball was dropping Thursday night, I was left to fend for myself figuring out a recipe.

Broccoli Salad with Cranberries

  • 5 cups broccoli florets, cut into 1/2-inch pieces
  • 1/2 red onion, thinly sliced
  • 1 cup mozzarella cheese, shredded (I prefer sharp cheddar cheese but I was out)
  • 1 cup crumbled cooked bacon
  • 1 cup dried sweetened cranberries
  • 1 cup shelled sunflower seeds
  • 1 cup mayonnaise
  • 2 tablespoons granulated sugar
  • 3 tablespoons red wine vinegar
  • 1/8 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground
  1. In a large salad bowl, mix all salad ingredients.
  2. In a small bowl, beat all dressing ingredients with wire whisk until blended.
  3. Spoon over salad and toss.
  4. Refrigerate for one hour before serving. Leftovers can be refrigerated.
(inspired by RecipeZaar Broccoli with Cranberries Salad)

Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen
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Wednesday, January 13, 2010

Jamaican Brown Stew with Chicken

During christmas we were given a nice dry red wine from a friend. In fact, it was homemade by our good friend Jayne.

After a nice new year's dinner we had a tiny bit leftover, so I started searching for what do do with it*. I ended up choosing a curry-stew that called for 1/4 cup of red. I think I actually used around 1/2 cup in the end. I also switched the method around from the original recipe, browning the chicken first and adding some boiled potatoes near the end.

*I've been told to never cook with a wine you wouldn't consider drinking, so I didn't think that the wine wasn't fit for a glass.

Jamaican Brown Stew with Chicken
  • 1 lb boneless skinless chicken breast, cut into bite-sized pieces
  • 1 tsp curry powder
  • 1 tsp dried thyme
  • 1/2 tsp garam masala
  • 1/2 tsp crushed red pepper flakes
  • 1/2 tsp cracked black pepper
  • 2 tbsp olive oil
  • 1 cup onion (chopped)
  • 3 garlic cloves (minced)
  • 1/2 cup dry red wine
  • 1 can black beans, rinsed and drained
  • 1 can diced tomatoes (drained)
  • 4 potatoes, boiled and diced
  1. Combine chicken, curry powder, thyme, garam masala, red pepper flakes and black pepper (chicken through black pepper) in a bowl. 
  2. Heat 1 tbsp oil in over medium-high heat in a wide pot.
  3. Brown chicken for 3-5 minutes and set aside.
  4. Add 1 tbsp oil, onions and garlic and saute for 3-5 minutes, scraping up flavours from the chicken and spices.
  5. Add chicken mixture, wine, beans and tomatoes.
  6. Cover, reduce heat and simmer (stirring occasionally) for 20 minutes.
  7. Add potatoes and continue simmering until mixture thickens and chicken is tender.
(inspired by RecipeZaar's Jamaican Brown Stew Chicken)

Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen.
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Wednesday, January 6, 2010

Streusel Coffee Cake

Obviously still not back up to speed, Meredith and I neglected to shop for the weekend on Thursday evening. Dinner at our friends' place at new year's eve meant an empty fridge for the following day.

Mom to the rescue with an invitation to Shabbat dinner!

Dessert was great (because we haven't eaten enough cakes and cookies in the last four weeks). Mom made an old-school coffee cake in a loaf. One of those heavy ones that actually requires you to dip it in your coffee. Boy, was it good. It even had the streusel top and a layer in the middle.

Streusel Coffee Cake

  • 2 eggs
  • 3/4 cup sugar
  • 1/4 cup butter
  • 1/2 cup shortening
  • 1/2 cup milk
  • 2 tsp baking powder
  • 1-1/2 cup flour
  • 1/2 tsp salt
  • 1 tbsp cinnamon
  • 1/4 cup flour
  • 1/2 cup brown sugar, packed
  • 2 tbsp melted butter
  • 1/4 cup chopped nuts (omitted in mom's version)
  1. Beat eggs, sugar, butter and shortening until light and fluffy.
  2. Add dry ingredients alternately with milk. Mix just until blended.
  3. Pour half of batter into a greased loaf pan. Mix ingredients for topping, and sprinkle half over batter.
  4. Cover with remaining batter and top with crumb mixture. 
  5. Bake at 350F for 50 minutes, or until cake tests done.
(from Second Helpings, Please! Streusel Coffee Cake)
Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen

This recipe is also being shared with Marla's Remembrance Cakes post, to reflect on the tenth anniversary of the 9/11 attacks in the United States that changed the world as we knew it. It's sitting around the dinner table where we can talk, remember and heal.
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