Leftovers #27 ~ Cauliflower and Cheese Soup

I just knew when I posted about the Crock Pot Cauliflower and Cheese that I would be making it again soon. This time I had leftovers and decided to make a soup. I added some low sodium chicken broth, a teaspoon or two of mixed herbs and blended it until smooth. Then transferred the soup mixture into a large sauce pan and heated until warm. The soup was a substantial cheesy herbed one that was enjoyed by everyone.  

Hope everyone's weekend was a good one whether you celebrated St. Valentine's Day or not. Ours was quite a good one! - JD 

Lovely Green Goddess Dip

I did make the Green Goddess Dip that I posted about before Christmas. Here it is! in it's cool pale green glory. I avoided the anchovy paste, used white wine, and did about 3/4 cup low fat sour cream and 1/4 cup light mayonnaise. It was quite easy to make and very delicious. Next time, I will definitely add an avocado. Just in case you missed the recipe I am posting it again. Enjoy! 

Green Goddess Dip

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Makes about 2 cups

1/4 cup white wine or white balsamic vinegar

1/2 - 1 cup chopped fresh parsley (stems removes)

3 green onions, chopped 

small bunch of fresh chives, chopped 

1 teaspoon - 1 tablespoon anchovy paste (optional)

1 - 2 garlic cloves, crushed

1 tablespoon lemon juice (or to taste)

1/4 teaspoon salt

1/4 freshly ground black pepper 

1 cup low fat mayonnaise

Purée the vinegar, parsley, green onions, chives, anchovy paste (if you like), garlic, lemon juice, and salt and pepper in the bowl of a food processor until smooth; blend in the mayonnaise. Refrigerate until ready to serve.  

* You can add a mashed ripe avocado to the mixture before adding the mayonnaise.

Just getting back into the swing of things with our usual schedules. - JD  

Leftovers #22 ~ Pulled Pork Sandwiches

Sunday roast was slow cooked seasoned pork tenderloin and of course there were leftovers which became pulled pork sandwiches. This recipe is simple and easy providing the pork you use is already cooked. The ingredients can be found in your kitchen or pantry possibly with the exception of Camp coffee. Which is an easy ingredient to substitute. Not only is Camp coffee good to bake with it is also good to cook with as I am finding out. 

Pulled Pork Sandwiches

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2 cups of Passata sauce (strained tomatoes)

1 tablespoon apple cider

2 teaspoons Worcestershire sauce

2 teaspoons English mustard

1 tablespoon Camp coffee, optional

2 tablespoons dark brown sugar 

1 to 2 cloves of garlic

1 shallot finely minced

vegetables - chopped spinach, grated carrots, or diced peppers (optional) 

Leftover pork tenderloin - I had about half of a pork tenderloin  

roughly chopped green onions (scallions) for garnish. 

In a medium large pot mix all the ingredients together, except the pre-cooked pork tenderloin, over medium heat. 

Add the leftover pork and cover the pot with a lid and let cook... or stew for about 30 minutes. 

By this time the pork should be nice and soft and ready to be pulled. Remove the lid and using two forks start to shred the pork. Not to worry if some pieces don't separate easily. Lower the heat to medium low and continue to simmer for a few minutes longer. About 5 to 7 minutes.    

Remove from heat. Spoon the now pulled pork onto buns. Place chopped green onions on top. Serve with a green salad or steamed veggies. Enjoy! 

Notes: If you do not have Camp coffee or can't find any then try using gravy browner. The measurements for ingredients may be changed based on your tastes. I like a more seasoned rich smoky flavour rather than a sticky sweet one therefore I only added 2 tablespoons of dark brown sugar.  

 

                Pulled to perfection. Such a delicious rich smell. Nice texture.

Just waiting for a bite and to melt-in-your-mouth. These pulled pork sandwiches went over very well and were complimented with a super green salad. Double thumbs up from everyone including the kidlets!  


   

Breakfast Burrito

This morning my son wanted to make us breakfast and he decided on the breakfast burrito. Which consisted of scrambled eggs, bacon, refried beans, salsa, green onion and shredded cheddar cheese. He did everything himself except cook the bacon and the side of hash brown patties, myself and his stepdad prepared those. I was on hand as his kitchen assistant and only cleared the unwanted items away. The burritos were very tasty and filling! 

Hats off to the Sunday chef... the elusive kitchen cape crusader is pictured here. Prepping and assembling and much sighing because I was taking his photo. 

Hope everyone is having a great weekend! - JD  

Potato Pancakes

Potato pancakes or Latkes, are one of my favourites. Breakfast, lunch or dinner. There are so many ways to add flavour and spice to these reliable carbohydrates. Super easy and delicious when served with sour cream. With Latkes anything goes.  

Potato Pancakes 

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6 medium large potatoes, washed and grated with the skins on

1 small onion, grated
a dash or two of Hy's seasoning salt (no MSG added) 
about 1 tablespoon flour in replace of Mazo Meal 

2 eggs, beaten

Notes: You may peel the potatoes if you like however I quite enjoy adding the skins, it's more rustic. Try adding curry powder or other seasonings like chili powder to add more spice. If halving the recipe, the amount of onion should remain the same.   

Place all the grated potato into a large mixing bowl.

Add the grated onion. Stir to combine.

Add the seasoning salt, or whatever spices you may like and flour. Stir to combine.

Then add the eggs. Give it another good stir to throughly combine the eggs.

Over medium high heat, place a small amount of vegetable oil in a fry pan. Swirl around to coat the bottom of the pan. Allow the oil to warm up. 

Then drop by spoonfuls in to the heated fry pan. Turn when brown on one side allowing the other side to brow. Just like you do when cooking breakfast pancakes. When both sides are nicely browned remove from frypan and place on a serving dish. Repeat until all the potato mixture has been used up and you have plenty potatoes pancakes to share. Serve with sour cream or salsa. 

Notes: I made about 25 - 30 latkes... depends on the size of the spoonfuls you drop into the frypan.  

Again, super easy that your kids can help with the prep work or to add some of their culinary flare to the mix. Although if cooking a parent/adult supervision is recommended.

Have a great weekend everyone! - JD    

Measuring Spoons and May 17th...

I found these measuring spoons at Winners. They are magnetic which makes them stackable. Which is great for storage. They come with a pinch of salt and a dessertspoon measurement. Which is handy because my pinch of salt and Jamie Oliver's pinch of salt could be two different things. Also I have some vintage cookbooks which call for a dessertspoonful of this or that. I now can appreciate those recipes.  

On May 17th I will be participating in THIS...

If you haven't guess... Food Revolution Day is May 17th. I will be hosting an Asian infused family dinner. I have the menu set and we are excited to be participating again this year. When I registered I was the only one in E-town which is a step up considering last year, I believe, our dinner was the only one in E-town and Alberta for that matter. This year there is an event being hosted in Calgary. There are plenty things to do on that day. It's not just about cooking "real food" it is about education, awareness, communities, people, shopping local, sharing... Go visit the Food Revolution site by clicking *here*... Check it out and sign up! - JW