Pad Thai

Summer in Southwestern Ontario means festivals. And one of my favourite things about festivals is the food. Every single festival has a diverse and mouth-watering variety of meals and snacks to choose from. In the last few years the number of Thai food vendors has increased dramatically, giving me the opportunity to sample several distinct pad thai variations. Having done that, of course, I had to try and create my own. For those of you who have requested a vegetarian dish on this blog (and you know who you are) this one's for you.

I find the most essential tool for making pad thai (and many other eastern dishes) is a good wok. If you don't own one a frying pan will do in a pinch but every kitchen should have a wok. This Asian cooking utensil can be used to quickly stir fry some of the most versatile and healthy dishes imaginable. The standard wok is shaped like a large, smooth, often shallow metal bowl, the sloping sides allowing the cook two different areas to heat food. The bottom of the wok is hot and this is where all the main cooking takes place. The sides are less hot and work well to hold food, keeping it hot but not over-cooking it, while other ingredients are cooking in the center. A word of caution - to use a wok effectively you need to prepare all your ingredients first (chop, mince, wash, mix, etc.) because cooking in a wok can be fast and furious.

Ingredients:
• 8 oz. flat, thin rice noodles
• 4 cloves garlic, minced
• 1 shallot, finely chopped
• 4 cups (or 'heads') baby bok choy, washed thoroughly and roughly chopped
• 3 tbsp vegetable stock (or chicken stock)
• ½ cup soft tofu OR 2 eggs
• 1 cup firm tofu (and/or chicken, and/or shrimp)
• chopped green onion or chives (optional)
• oil for stir-frying (peanut or canola oil)

Pad Thai sauce:
• ¾ tbsp tamarind paste (try your local Asian or East Indian food store)
• ¼ cup hot water
• 3+ tbsp soy sauce (or fish sauce)
• ½ to 2 tsp chili sauce*
• 3 tbsp brown sugar

Condiments:
• cilantro/coriander
• chopped peanuts, cashews or almonds
• 1 lime, quartered

* Chili sauces come in many varieties and a broad range of spiciness. For this dish you can use a sweet thai chili sauce or a hot chili sauce but be careful, some chili sauces can pack a great deal of heat in a very small serving. I like to control the heat so I use 1 ½ tsp sweet chili sauce and ½ tsp hot chili sauce. Then I make the hot sauce available at the table for those who like it spicy.

Utensils:
• blender, hand blender with chopping attachment or food processor
• large pot
• wok
• wok utensils (see Tips on choosing and using a wok, below)
• non-stick fry pan

Let's start with the pad thai sauce. In a blender or food processor combine the ¾ tbsp tamarind paste with the ¼ cup hot water. Puree until thoroughly mixed. Then add the soy sauce or fish sauce, the chili sauce and the brown sugar. Blend together. Set aside.

Separate and thoroughly wash the bok choy leaves. Coarsely chop with a knife and set aside. Mince the garlic and shallot (after removing the dry outer layer or 'skin') and set aside. Put the bean sprouts into a bowl (if using canned, drain first). If using eggs break them into a small bowl so that you can add them to the wok quickly.

It is essential to have all the ingredients ready to go before you start cooking with a wok. The cooking process with a wok is very quick. In fact this dish requires about 8 - 10 minutes cooking time once the oil hits the wok.

Put a pot of water on to boil. Once it reaches boiling remove from heat and add the rice noodles. Make sure that there is enough water to cover the noodles. Let sit for approx. 8 minutes (until the noodles are soft but firm in the middle, they will continue to cook in the wok). Strain and set aside.

While the noodles cook prepare the firm tofu (or chicken, or shrimp if you prefer). These should be cooked until they are almost ready to serve. The tofu should be cut into small sticks approx. ¼ inch square on the end and anywhere from ½ to 1 ½ inches long. Brown slightly in the non-stick frying pan with a teaspoon or so of oil. If using chicken be sure that it is cooked all the way through until the meat is opaque, even in the middle. If using shrimp I would recommend pre-cooked (pink) shrimp. Remove the tails and check to ensure they have been de-veined. If you want to use uncooked shrimp I am going to assume you know how to properly prepare it. Whichever of these ingredients you choose to add they will be going into the wok just before serving. Once prepared set them aside.

Put the wok on medium-high heat. Add a tablespoon or two of oil (when using a wok try to use an oil that won't smoke or burn too quickly such as peanut oil or canola oil). Pour the oil around the upper edge of the wok rather than just in the centre, then carefully tilt the wok allowing the oil to flow over as much of the surface as possible, at least half way up the sides. Add the garlic and shallots and fry for about 1 minute. Please note, if you are planning on adding beef, pork or some other meat to the dish this would be the time to add it, cooking it along with the garlic and shallot. DO NOT include the cooked chicken or shrimp at this point, they would become overcooked.

Now add the bok choy and stock. Cook for about 2 minutes until the leaves have turned a bright green and softened.

Push the garlic, shallot and bok choy up onto the sides of the wok and add a little oil to the bottom. Stir in the eggs (or soft tofu) and scramble them until they turn white (the eggs that is, the tofu is probably already white but it will start to break up).

Push the eggs/soft tofu to the side, with the garlic, shallot and bok choy, and again add a little oil to the bottom of the wok. Add the previously cooked rice noodles and one third of the pad thai sauce. Stir fry, gradually combining the other ingredients from the sides. Cook for about 1 minute. You may need to use two utensils at this point to keep the noodles and other ingredients moving around the wok. Be careful not to slide the wok off the stove while stirring with both hands.

Now add another third of the sauce and continue to stir fry for about a minute or until the noodles become soft and sticky. Be careful not to burn the noodles at this point, reducing the heat if necessary.

Once the noodles are sticky add the remaining sauce and the bean sprouts, continue to stir fry for another couple of minutes. Add the previously prepared tofu/chicken/shrimp and stir until well mixed into the dish. At this point taste the noodles and see if you need to add more soy sauce/fish sauce or a little more chili sauce (based on your personal preference).

Serve the pad thai immediately, preferably on a warmed plate. Be sure to include condiments at the table including chopped cilantro, chili sauce and crushed nuts such as peanut, cashew or almond. Each plate should also include a quarter wedge of lime. I swear that a sprinkle of lime juice completes the dish and without it pad thai can be a little on the flat side... at least to my tastebuds.

Tips on choosing and using a wok:
I was first inspired to try cooking with a wok after watching several episodes of "Wok with Yan" back in the 70s. I've been using the same steel, two handled wok for 15 years and never been disappointed. That doesn't mean I haven't tried (and even liked) others. Here are a few things I have learned.

1. Short handles get hot. If you can get a wok with a single long handle, that stays cool and balanced on the burner, you should. The single handle will give you much more control. A single, long handle makes it much easier to flip and shuffle food around inside the wok and you don't have to constantly be grabbing for a pot holder.

2. Non-stick coatings are great but NOT on a wok. One of the main benefits to cooking with a wok is that you can move ingredients up onto the side of the wok while continuing to cook in the middle. With non-stick sides the food won't stay in place and keeps sliding into the center.

3. Electric woks don't work well. Some electric woks simply don't heat up enough to properly stir fry with. If you have a gas stove get a traditional wok. Even if you only have an electric stove (admittedly woks do work best on open flame burners) you'll probably still prefer a traditional wok over one you plug in. It's much easier to clean, allows more control of the heat and much less likely to break down or require replacing.

4. Invest in proper utensils for your wok. These include a rice paddle (wide flat ended spoon... I use a large bamboo spoon), a brass deep-fry strainer (yes, the wok is great as a deep fryer and for making tempura), a shallow ladle and a wok turner (a metal spatula with a long wooden handle) for stir frying... although I often use the same bamboo spoon for this purpose. You might even try a bamboo steamer, great for steaming dumplings and vegetables. You might want to purchase a second wok for the steamer so that you will still have one free for stir frying. I would also recommend investing in a number of small 1 and 2 cup glass/ceramic bowls for holding prepared ingredients. These will come in handy even when not using the wok. (See ingredients photo for example of dishes). Small metal dishes are also fine but some foods react to metal so I prefer glass or ceramic dishes.

5. A flat bottom wok isn't for everyone. You can get flat bottom woks that will sit better on an electric stove but the flat bottom, in my experience, tends to get in the way of smooth stir frying. As long as you always use the metal ring that comes with most modern woks (sits around the coil, supporting the bottom of the wok) using the round bottomed style works great.

6. Properly maintain your wok. Most woks are made from steel (conducts the heat well) and will need to be properly handled and seasoned for long life. After washing and gently scouring your wok, towel dry and put it back on the stove to heat it up (this helps dry the surface of the wok completely). Then add a little oil and rub it onto the entire inside surface with a folded dry dish towel or paper towel (remember the wok is hot, be sure that you wad up enough paper towel to protect your fingers from the heat). Let the wok cool to room temperature. This will season the surface and help to prevent rust, which can pit the cooking surface and destroy your wok. In fact, you will need to season your new wok in this manner before you use it for the first time.

If you follow these tips you can "wok" tall in the kitchen knowing your wok is always ready to go. Sorry, just a little left over pun from watching "Wok with Yan" episodes.

Lemon Chicken Soup

Since I'm suffering from a head cold the last couple days I thought a nice bowl of chicken soup would be just the ticket. Of course my favorite chicken soup is a creamy bowl of Lemon Chicken so that's what I'm going with. Get both the comfort food qualities of chicken noodle and the refreshing zip of lemon. I'm feeling better already.

Ingredients
4 tbsp. butter
6 chives (green onions will do)
2 medium carrots, shredded or sliced thin
2 chicken breasts* chopped into small strips
2 lemons
4 c. chicken broth*
1 c. orange juice (not from concentrate)
8 oz. small pasta
1 c. heavy cream
salt and pepper

Utensils/Tools
vegetable peeler or citrus zester
citrus reamer
medium cut grater
large frying pan
large stock pot

Using the vegetable peeler or a citrus zester remove as much of the yellow rind from one of the lemons as possible (if you use the peeler use one lemon, if you use the zester you will probably have to do both). You want to avoid the white pithy material just below the rind or zest so don't cut too deeply. If you use the peeler cut the lemon rind into very fine pieces. Set the lemon zest aside.

Using a grater shred the carrots into thin short strips or slice very thinly. Chop up the chives or green onion. You can also add sliced celery at this point, if you like. Put all the ingredients into the frying pan and sauté for about 3 minutes.

In the stock pot add the chicken broth and bring to a boil. Add the lemon zest.

Put the sliced chicken into the frying pan and sauté until browned, then transfer the chicken and vegetables to the stock pot.

Using the citrus reamer press the juice from the lemons (use a fine strainer to catch the pits). Add the juice of the lemons and the 1 cup of orange juice to the stock pot. Do not use orange drink or frozen orange juice, these often contain sugar. You can use the citrus reamer on a couple of oranges if you like. Simmer for 40 minutes.

Add the pasta to the stock pot. I usually prefer orzo (rice-shaped pasta) but this time I chose 'Ave Maria' (small tube-shaped pasta). You can use any small pasta that you like, such as funghini (small mushroom-shaped pasta), anellini (small ring-shaped pasta), fili d'oro (small thread-like pasta) or, if all else fails, broken up spaghetti. There are many more types of small pasta available, just be sure that the cooked pasta will not be too large (at least 3 pieces should fit in your spoon when eating the soup). Cook for 15 - 20 minutes (depending on the pasta chosen).

Season with salt and pepper (white pepper is nice for this) then add the cream and heat through. Do not boil once the cream has been added.

If you want to prepare this soup ahead of time follow all the steps up until the time to add the pasta. Instead let the soup cool and put in the refrigerator for up to 3 days. When it is time to serve heat the soup to boiling and then follow the steps from where you stopped. The fully prepared soup can be refrigerated but warming it up without boiling can be tricky. Also I find that the noodles tend to get a little soft.

If you want to look fancy sprinkle a few fresh chives and a twist of lemon rind to the top of each soup bowl before serving. Serve with crusty bread or hot garlic bread.

*You can make your own chicken broth (and the chicken required for the above recipe) by taking about 2 lbs of thawed or fresh raw chicken wings, legs and backs and putting them into a sauté pan. Brown them in a little olive oil, only cooking as much as will fit comfortably in the pan. Then remove the browned pieces to a bowl and sauté the rest. Once all the chicken has been browned return all the pieces to the pan, cover and continue to cook on low for about 20 minutes. Then transfer the sautéed chicken pieces to a stock pot and pour 1 quart (plus 1 cup) of boiling water over them. Add a little salt and a bay leaf and continue to boil for 2-3 minutes. Then set to low and continue to simmer for about 20 minutes. After that time you can strain the stock through a strainer into a large bowl (should make approx. 4 cups of broth). Allow the chicken pieces to cool then pull all the meat off the bones and rinse. Discard the bones. The cooked chicken meat can be used in the above recipe instead of the 2 chicken breasts. The broth can be kept in the refrigerator for up to 2 days or frozen for several months.

The best food on earth... Lasagna

Many people might disagree with me but in my opinion there is no better, more delicious, more comforting food in the whole world than Lasagna. Of course being half Italian I might be biased. Lasagna was one of the first meals I ever learned how to prepare and it was considered a staple in my childhood home. Mind you, over the years the standard family recipe has undergone many transformations. Here is how I make it today.

Lionel's Lasagna

Ingredients
Italian Meat Sauce
• 1 lb. Italian sausage (or ground beef)
• ½ cup chopped onion (Red or Vidalia)
• 2 cloves of garlic, minced
• 1 28 oz. can tomatoes (diced or crushed)
• 1 10 oz. can tomato paste
• 1 tbsp dried basil
• 1 tbsp dried oregano
• ½ tsp sea salt
• ½ tsp freshly ground black pepper
• tomato juice (to thin the sauce)

Lasagna
• 10 fresh uncooked spinach lasagna noodles
• 1 cup firm ricotta cheese
• 1 cup 2% cottage cheese
• 2 cups shredded mozzarella or provolone
• 1 cup Parmesan or Romano cheese

Utensils/Tools
• 9 x 13 x 2 pan or casserole dish
• large non-stick frying pan
• large pot for meat sauce
• large glass/ceramic bowl
• heat resistant spatula
• cheese grater

Italian Meat Sauce
Heat the frying pan and add a little olive oil. Sauté the chopped onion and minced garlic in the hot oil until the onion becomes transparent but before the garlic turns brown. Remove the Italian sausage from their casing (skin) and add to the pan, breaking up the meat as it cooks (about 15 minutes on medium-high). You want the pieces to be as small as possible so the sauce will spread easily.

Once the meat is cooked transfer it to the large pot (be sure to deglaze the pan and add that as well). Add the canned tomatoes (you can use fresh but be sure to remove the skin and crush the tomatoes thoroughly), tomato paste and the spices. Reduce the heat to a simmer and allow to cook for at least one hour. Stir occasionally to prevent burning or sticking.

If you do not have (or can not make) fresh lasagna noodles feel free to substitute dry store-bought noodles. I don't recommend no-bake noodles - I've never liked the results. Be sure to prepare the dry store-bought noodles as directed on the package. You might also want to add a layer of spinach (unless you can find dry store-bought spinach noodles). The spinach adds a nice flavour and a splash of colour. If you are using fresh or hand-made noodles proceed to the next step. (Note: if enough of you are interested in learning how to create your owtn lasagna noodles by hand leave me a post, I could probably be persuaded.)


Some people like to use ricotta cheese and others like to use cottage cheese in their lasagna. After much experimenting I found that I prefer a combination of the two. Here's what I do. In a large bowl add 1 cup of 2% cottage cheese and 1 cup of firm ricotta, which should be in the form of a firm block and should be rather dry. Using a fork break up the ricotta into small pieces and mix into the cottage cheese. You can use a softer ricotta but I really like the firmer cheese. To this mixture add a little water until the combination is spreadable (only a couple of tablespoons worth).

Take your 9 x 13 x 2 inch pan (you can use another size but this recipe fits this size of pan) and put in just enough sauce (mostly liquid) to cover the bottom of the dish. This will help to discourage the noodles from sticking to the bottom. Now place the pre-cooked or hand-made noodles in the dish, side by side, being sure to fill the entire space without overlapping the noodles significantly. A little overlap can help to hold the lasagna together but I don't find it necessary. I usually cut down the fresh noodles to fit.

Next add a layer of the meat sauce, about ¼ of the batch you made earlier. Spread this around with the spatula being sure to spread it all the way to the edges of the pan, sealing in the first layer of noodles. If you particularly like the taste of basil or oregano you could sprinkle a little onto the meat sauce at this point. It is important that if you are using fresh, uncooked noodles that you keep a moist layer on top of them as this will help them cook. If you are unsure that your sauce is moist enough feel free to add just a little tomato juice.

Using the cheese grater, preferably one that makes smaller slivers, grate the mozzarella or provolone cheese. You can even mix a couple of cheeses if you want. As you can see in the photo I am using mozzarella and a little medium cheddar. Be sure to reserve enough cheese for the top of the lasagna (either slices or grated cheese). Sprinkle about 1/3 of the cheese on the meat sauce, trying to cover as much of the surface as possible. At this point you can also add a little Parmesan as well.

On top of the cheese add a layer of the ricotta/cottage cheese mix, about one third. Drop tablespoon sized scoops evenly and then spread the mixture out as much as possible. Sprinkle a little salt and pepper on top. I like to add the salt and pepper here because I think it enhances the ricotta. Now add another layer of noodles (I usually rotate the noodles 90 degrees each layer) and repeat the above steps twice more. This should fill the pan completely.

Now top with the last of the meat sauce being sure that all the noodles have been covered. I am not fond of crunchy edges on my lasagna so I usually make certain that all the noodles have been covered with sauce. Tuck any stray noodles back into the pan.

Sprinkle on some Parmesan cheese (just a little) and put the pan into a pre-heated 350° oven. Lasagna is notorious for overflowing the pan so I would recommend either putting the pan on a larger cookie tray or put down some aluminum foil. Cook for 45 minutes. Note: You can cover the dish with aluminum foil if desired but be sure to remove it at least 10 minutes before you take the dish out.

After 45 minutes remove the lasagna from the oven and add the remaining cheese (slices or shredded) to the top of the dish. Put the lasagna back in the oven for 3 minutes until the cheese melts.

Take the lasagna back out of the oven and put it on a heat resistant board, letting it stand for at least 15 minutes BEFORE cutting. Lasagna needs a resting period so as tempting as it may be do not dive right in.

Once it has rested cut the lasagna into squares (6 - 8 squares are typical for this size of pan) and serve with your favourite vegetable and perhaps a little garlic bread. Make salt, pepper and the Parmesan cheese available at the table.

A couple of words about cheese.
Not all cheese is the same. You can most likely get your cheese from any supermarket (many carry quality brands) but if you have never tried cheese from a cheese monger you should give it a try. After all lasagna is a fair amount of work to make so why use inferior cheeses. Ask your local cheese monger what they would use in a lasagna. They should have a wide selection of domestic and imported cheeses that will work wonders. Why not try goat cheese or feta, asiago or maybe a little fontinella. Each cheese will give your lasagna a new and distinctive flavour. Mix and match, see what you like. And please, please, don't under any circumstance, use the dried-out Parmesan cheese-like products you can find in the round paper shaker tubes available at most supermarkets. Parmesan and Romano cheeses should be freshly grated and slightly moist. The stuff that comes in a shaker is a far cry from the real thing.

The Spiral Meatloaf

If your childhood was anything like mine you must have experienced meatloaf overload. We often had meatloaf twice a week and then had warmed up meatloaf or meatloaf sandwiches for lunch. I have to admit that I was happy to say goodbye to meatloaf when I went away to college. But a few years later I found a recipe that reawakened my appreciation of meatloaf, the Spiral Loaf. The wonderful thing about the Spiral Loaf is that it can be anything you like, it can emulate many other dishes with just a little imagination.

Spiral Meatloaf - Chicken Cordon Bleu version

Ingredients
• 10 oz. spinach
• 2 lbs. ground chicken or turkey
• 2 eggs
• 1 cup bread cubes or 1½ cups bread crumbs
• 2 tbsp Dijon mustard
• ¼ cup sour cream
• 1 slice of ¼" thick ham, diced (or 4 thin slices)
• ¼ cup Swiss cheese, diced (or 4-6 slices)
• ¼ tsp. salt
• ¼ tsp. black pepper
• ¼ tsp. sage
• 8-10 slices of Swiss cheese (for decoration)

Utensils/Tools
• large bowl
• aluminum foil (at least 18")
• baking dish, shallow roasting pan or pizza tray

In a large bowl combine the meat, eggs, bread crumbs, Dijon mustard and sour cream. Mix the ingredients, by hand, until completely mixed. I prefer to use bread crumbs for this but other people like bread cubes - your preference. Use whatever type of bread you like, white, whole wheat, rye, sourdough, etc. I would avoid multi-grain bread with large bits of grain as this can change the texture of the finished dish. If the mixture is too moist or sticky add a little more of the bread crumbs, if too dry add a little more sour cream (a teaspoon at a time).

At this point put a pot of water on to boil. You will be adding the spinach to this shortly.

Once the mixture is ready put it on a piece of 18" x 15" aluminum foil and spread it out to cover an area approx. 12" x 10" (no wider than the pan you plan to cook it on). Try to shape the meatloaf mixture into a rectangular shape. Sprinkle the surface with salt, pepper and sage.


Now place the ham on the the rectangle but staying about ½" away from the edges. If you have chopped the ham into cubes just sprinkle evenly, then press into the meatloaf mixture. If you are using slices lay them out until they cover the same area, leaving ½" around the edge.

Next add the cheese, again either in cubes or as slices, same as the ham.

Now you can put the spinach in the boiling water and leave for 2-3 minutes or until the spinach turns a bright green. Be sure to push the leaves below the surface of the water. Don't over cook the spinach, that will tend to make it taste bitter. I prefer to use baby leaf spinach but any spinach will do, even canned if nothing else is available (you don't have to cook the canned spinach).

If you don't like spinach you can use another vegetable like chopped up broccoli or Swiss chard but I find the spinach works best. Once the spinach is ready remove it from the water and spread it over the same area as the ham and cheese. If you want you can put the spinach into a blender/food processor or chop it up with a knife first. This is why I like the baby spinach, it works fine right out of the pot.

The next step can be a little tricky. Starting with the 10" side in front of you lift up the edge of the aluminum foil and roll the nearest edge of the meatloaf mixture over. Continue to roll into a "log" using the aluminum foil to keep it rolling evenly. The idea is to get a tight, spiral effect so don't be afraid to apply a little pressure as you roll up the loaf. Once you reach the top edge (it should be on the bottom of the roll at this point) shape the ends so that any openings are sealed. Next transfer the roll to the baking dish or other pan you intend to use for baking. Position so that the seam is on the bottom against the pan to prevent the ingredients from spilling out.

Place into a pre-heated 350ºF oven for approx. 1¼ hours (75 minutes). When the cooking is done place slices of Swiss cheese on the top of the loaf and put back into the oven for two minutes until the slices have melted. Take the loaf out of the oven and let it sit for 10 minutes before slicing.

Now clearly this isn't really Chicken Cordon Bleu but you might be surprised at the similarity in taste. The slices can be served on a bed of rice, mashed potatoes or noodles.

Now here's my favourite part of this recipe. A Spiral Loaf can contain whatever ingredients you want. The only limit is your imagination. For example here is an Italian version.

Ingredients
• 2 fresh lasagna noodles
• 2 lbs lean ground beef
• 2 eggs
• 1¼ cups bread crumbs
• ¼ cup tomato sauce
• 2 tbsp olive tapinade (ground black olives)
• 6-8 thin slices of prosciutto
• 4-6 slices mozzarella cheese
• ¼ tsp. salt
• ¼ tsp. black pepper
• ¼ tsp. basil

Follow the same instructions as the previous recipe, layering the cheese, lasagna noodles, prosciutto, tomato sauce and spices on the meatloaf mixture, then rolling it up. Cook for the same amount of time and top with a couple more slices of mozzarella during the last two minutes. Let it rest on a heat proof pad for 10 minutes and then serve. This version is particularly nice with a few slices of polenta fried in olive oil and topped with a little tomato sauce.

But you are not limited to the two Spiral Loaf recipes above. You can make up any number of variations. Maybe a Mexican version where the meatloaf mixture uses hot sauce and salsa along with the meat, eggs and bread crumbs. Then fill that with a tortilla, refried beans, salsa, Montery Jack cheese, diced tomatos, avacado and hot sauce. Or a Pizza Spiral with an uncooked pizza dough shell (this would become the outside layer), then a meatloaf mixture (same as Italian) topped with cheese, tomato sauce and your favourite toppings. The Spiral Loaf options are almost endless.

If fact I would love to hear about your creation. If you give this a try and experiment with your own ingredients why not post your version in the comments section below. Who knows you might just make someone's day, or at least their meal :)

Haven't made Polenta before? You can usually buy rolls of Polenta at any market that carries European food (they are not very expensive) but you can also make it at home. Here's how:

POLENTA
• 2 cups coarse ground corn meal
• 4 cups boiling water
• 1 tsp. salt

Bring the water to a boil and add the salt. Pour the corn meal in slowly (you don't want to cool off the water and stop it from boiling) and stir constantly to prevent lumps from forming. Continue to stir every minute or two (more often if it seems to be sticking) for about 25 - 30 minutes, being sure to scrape the bottom and sides, until the corn meal has the consistency of mashed potatoes and begins to pull away from the side of the pot.

Spoon the polenta onto a piece of aluminum foil spreading it out with a flat spoon or spatula, top with another piece of foil then flatten to about ¼ - ½ inch (you can use a rolling pin for this just don't press too hard). Allow to cool to room temperature (without remove the foil). Once it is cool you can remove the foil and use an empty tin can (or simple cookie cutter) to cut out round sections. You can store these in the fridge until a few minutes before you are ready to serve. Put the polenta circles into a hot pan with olive oil and heat through. The edges should become slightly golden. Serve immediately.

Polenta can also be cut into smaller portions for frying or it can be served directly out of the pot much like mashed potatoes or porridge. Polenta is best with cheese and tomato sauce. Polenta can also be put into containers and stored in the refridgerator for several days. I usually cut the polenta into circles, squares or smaller pieces for storage.

Chili Con Chicken

Chili is one of those dishes that anyone can personalize to their own taste. I mean just Google "chili" or "chili con carne" and look at the diversity of recipes that will appear. Personally I make several different recipes but I thought I would share the healthiest version today.

Short of a purely vegetarian chili (and that's practically an oxymoron) this turkey/chicken-based chili is the lowest in saturated and trans fats, significantly less than one made with beef or pork and it still tastes great.

Ingredients
• 1 lb ground or cubed turkey
• 1 lb lean ground or cubed chicken
• 2 (28 oz.) cans of tomatoes, crushed or purred
• 1 (5.5 oz.) can tomato paste
• 3 roasted red peppers
• 1 chopped onion or leek
• 2 chopped and seeded red chilies
• 1 cup low-sodium chicken broth
• 1 (28 oz.) can red kidney beans
• 2 (10 oz.) cans baked beans in tomato
• 1 tbsp cumin
• 3 tbsp chili powder
• 1 tsp black pepper
• 1 tsp cayenne pepper
• 1 tsp sage
• 2 tsp HP Sauce

Utensils/Tools
• 1 large (stock) pot
• 1 large fry pan (not non-stick)
• can opener
• large wooden or plastic spoon

The only ingredients that I consider essential to chili are tomatoes, kidney beans, chili powder, cumin and black pepper. Beyond these ingredients feel free to experiment.

Heat a large fry pan. Add a little oil and fry the chopped onion/leek. Then add the meat (ground or cubed turkey and/or chicken) and continue to fry until no longer raw. Meanwhile open all the cans (tomatoes, paste, kidney beans, baked beans). Rinse the kidney beans to remove the reddish liquid.










top left: ground chicken and turkey
top: kidney beans (rinsed)
left: baked beans

One technique for browning meat that works well for me is to add a pinch or two of white sugar to the heated pan (pre-heat for about 3 minutes), let it start to caramelize (turn brown) then add the meat. This works especially well with cubed meat or when browning a roast but it will also help with ground meat. Don't crowd the pan with too much at once, fry the meat in batches if necessary. Also remember that the less moisture present on the meat the better it will brown so blot the meat with paper towel before hand. For two pounds of ground meat this process could take as much as 15 minutes. Cubed meat will brown in less than half that time.

Once the meat is browned transfer it to the stock pot. Be sure to use a little broth or wine to deglaze the frying pan and add that to the stock pot as well. Add the kidney and baked beans. Continue cooking on medium-high for another 3-5 minutes, stirring occasionally. Add the tomato paste and heat through (about 3 minutes). Then add the tomatoes and the chicken broth. Reduce the heat to a simmer, cover and leave for 45 minutes.

After 45 minutes add the chopped and seeded red chilies and the roasted red peppers (chopped whatever size you like). Cover and simmer for another 40-45 minutes.

By this point the chili should have been simmering for at least 90 minutes. Now you can add the spices (cumin, chili powder, black and cayenne peppers, sage and the HP Sauce). Stir thoroughly to mix the spices throughout. I find that if you add the spices too early on the flavours will be diluted.

Now you have to make a decision - how much longer do you let the chili simmer? I like to simmer the chili for as long as possible until it has thickened up considerably. But you can simmer for as little as another 30 minutes and serve. I believe that good chili needs time to combine all the flavours and I consider 2 hours the minimum. I find chili simmered for less than 2 hours tends to be thin and watery (and I don't like to use flour, starch or any other thickener in chili).

Remember to give the chili a good stir every 30 - 45 minutes to prevent the ingredients from sticking to the bottom of the stock pot. About 10 minutes before the chili is ready to serve taste it and add more spices according to your taste. If you want it 'hotter' add more chili powder and cayenne.

Serve with sour cream, your favourite bread (sourdough is especially good) and a vegetable of your choice (corn-on-the-cob is great).

Chili Fajita
When preparing a batch of chili I usually make a Chili Fajita or two, just to see how the chili tastes and if it has thickened as much as I would like. This often means making 2 or 3 fajitas over about a 1-2 hour period until the chili tastes just right. Of course this could be a meal in itself as well.

Put a tortilla on a non-stick fry pan and heat it (don't burn it or fry it until it is too brittle to fold, you just want to warm it through). Add a little cheese, your choice - cheddar, Monterey Jack, mozzarella, whatever works for you, and melt it. Then add 2-3 oz (60-90 ml) of chili. If you are making this as a meal you can also add a little chopped lettuce, sour cream or other favourites.


Slide the tortilla onto a plate and fold the sides in. Then fold the bottom up, and roll the tortilla over until the whole thing is closed. Let it sit for a minute or two to set and then enjoy. Serve with sour cream, guacamole or salsa.

Here are some ingredients I have used successfully when making chili (but don't use them all together - pick 1 or 2 from each section and experiment):
Meat: Ground or cubed beef, chicken, pork, ham, goat, venison, buffalo, bacon, tofu (pan-fried first)
Heat: Green or red chilies, jalapeno, chipotal, habanero*, Scotch Bonnet*, wasabi*, pickled peppers, chili flakes (*caution - these three are very hot)
Sauce: Hot sauce, Tabasco sauce, steak sauce (like HP, Heinz 57 or many barbecue sauces), Worcestershire sauce, ketchup, mustard (such as Dijon or honey-mustard), sweet chili sauce. Usually just a couple tablespoons worth.
Beans: Kidney beans, garbanzo beans, navy beans, pinto beans... actually just about any legume will work in chili
Spices: Bay leaf, black pepper, cayenne pepper, cumin, curry, paprika, rosemary, sage, salt (all to taste)
Others: Brown sugar, chives, onion, garlic, maple syrup, molasses, sun-dried tomatoes, mushrooms, corn... and the list goes on.