A ban on bottled salad dressing

Bottled salad dressing is pretty much banned at the Haggis and the Herring. I used to always keep a bottle or two in the fridge, however, when Meredith started eating dinner at my place, she always asked for homemade dressing.

Eventually, the bottled dressing went bad and I was asked to not buy anymore. I still occasionally bring some home in a bagged caeser salad kit, or if someone gives us a fancy bottle of salad oil as a gift, but the run of the mill Kraft dressings won't make it past the door.

Earlier in January, we were visiting our friend Julia of Fibre Fantastics, and we were served a salad with an amazing poppy seed dressing. It looks like any other poppy seed dressing (white with black seeds dotting throughout) but it tasted fabulous.

Julia was happy to share it with us and we were also told another salad secret: we can change the colour of the dressing by using a red onion. Very neat.

I didn't have the apple cider vinegar when I first made it myself, so I substituted rice wine vinegar and used less sugar. Also very good.

Chili con Carne

• 2 tbsp olive oil
• 1 pound lean ground beef
• 1 15 oz can green chiles
• 6 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 medium jalapeno, 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 cannellini, drained (Stephanie substituted chickpeas)

1. Heat oil at medium in a large stockpot. Add ground beef, and saute until the meat is no longer red.
2. Add green chiles, garlic, red bell pepper, jalapeno, and onion. Saute until the onions are translucent.
3. Add chili powder, brown sugar, oregano, cumin, allspice, and cloves. Sautee 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 chili con carne recipe for an additional 20 minutes

(recipe from Stephanie Bluhm-Cormier)

A holiday chili to keep you warm

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.

Broccoli Salad with Cranberries

Salad

• 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

Dressing

• 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)

One last xmas dinner

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.

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 & 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)

Cooking with wine

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.

Streusel Coffee Cake

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

Topping

• 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)

Guest chef: Mom

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.