Chunky Broth Mash potato

You are most probably wondering... Huh? Chunky Broth Mash potato?? It's quite simple and amazingly good! Having an intolerance to gluten, I try to use my starch as much as possible, in the best and healthiest ways possible. So, I tried for the first time this simple recipe and not only does it work, but I think I'll stay loyal to this one!

If you are like me, all my broth is homemade. I still don't understand how some cooking shows, such as on Food network, feature Chefs cooking with store bought stock. Don't get me wrong, for a handy item, in a quick moment it's convenient, but when needed in bigger batch, homemade is definitely the best way. Besides, with all the added artificial ingredients, why wouldn't you make yours.. plus it's so simple!

Back to the starch, this recipe is very simple, gives you a decadent mashed potato without using cream or butter. How so?

Simple... I boil my potatoes in my ready homemade stock. That way, all the flavors I need combined with the natural fats of meat gives this recipe a thumbs up. It's quick, easy and amazingly good!

How to:

Russet potatoes washed, leave skin on chopped in small cubes

Fill a pot with potatoes

Cover potatoes with stock (Beef, Pork, Chicken etc.) and include some fat that condensed 

Boil till the potatoes are very tender

Keeping the potatoes in the pot, cover with lid leaving a gap and pour out 1/2 liquid*

Gently mash potatoes 

Season with Salt/pepper to your liking

*Depending how you like your mashed potatoes, chunky or creamy, manage stock when pouring... 

Creamier is more stock in..

Chunky is less stock in..

Et voilà

Enjoy

Sincerely

T @stuffedfaces

Maple Glazed Mustard Salmon Filet

Salmon to me is as easy, simple and versatile as Chicken. You can alter seasoning in so many ways, and still have a different meal every time. This is a simple & delicious version I quite enjoy on many occasions.

4 full servings

Prep time 10 minutes

Cooking time 25 minutes

Preheat oven to 400 degrees f.

Ingredients:

1 1/2 lb Salmon filet rinsed and patted dry 

1 tbsp whole grain mustard 

1 tbsp Maple syrup

1/2 tsp EVOO

1/4 tsp paprika powder

1/2 tsp Salt/Pepper 

1/2 Lemon squeezed 

1/2 tsp fresh thyme 

In a bowl, combine all ingredients. Place your salmon on a baking sheet over aluminum or parchment paper and spread the mixture all over the salmon. Place in the oven, center rack for 20 minutes. regardless the size, your salmon is generally the same thickness, just lengthier. Your cooking time should remain consistent.

Broil for 4-5 minutes to finish the cooking and give the salmon a nice texture. Remove and serve over Basmati rice and nice sauteed greens... Easy and healthy and simple right?

Enjoy

Sincerely
T @stuffedfaces

Chili con Carne Fajita

 Mexican food is delicious and simple to put together. Kids, adults, friends and all love these easy put together meals, and they're fun. A great option if you want to chat around a table while creating your unique Fajita or Taco. Many ingredients work quite well with flavors such as Paprika, Chili, Beans and obviously meat. Here's a simple recipe that will always make you smile.. or lick your fingers! 

This simple recipe requires basic ingredients for your core recipe, and anything around you like to spice up your fajita with.

To start you need good tortillas. I make mine as it's quite simple, fast and definitely has a much better taste, plus I get to stay away from starch and know what i'm making. For more info, see my recipe for homemade tortilla.

For approx 8-10 Fajitas filled
time 20 minutes prep / 30 minutes cook

Ingredients for filling:
100g ground beef
100g ground pork
1 large onion
3 garlic cloves
1 fresh jalapeno
1 tbsp vegetable oil or peanut oil
1/4 tsp chili powder
1/2 tsp paprika
1/4 mustard powder
1/4 ground cloves
1 can 540 ml small black beans
1/2 cup espresso coffee brewed


Let's start 

1. Mince garlic, onion and jalapeno, heat oil in a non stick pan over med-high heat. Saute minced ingredients approx 1 minute. 

2. Add both meats and break into small pieces. Add all dry ingredients  and saute meat till it's semi cooked, some pieces are partially pink.

3. Add drained beans, mix in coffee and gently stir. If your mixture is too dry, you can add about 1/2 cup of water or tomato juice, depending how lean your meat is.

4. Let cook covered on med-low heat for about 25 minutes. If too liquid, remove lid and continue cooking for about 5-10 minutes.

5. Cover and set aside approx 15 minutes before serving. The sauce will get absorbed, and will leave you with a more consistent filling. You can make your tortilla in the meantime, once all your side components are ready!

Set your table with an assorted sides to create unique flavors. For this recipe, I combined it with a mint sour cream (chop fresh mint, toss it to the sour cream), fresh tomatoes, chopped green onion and some shredded cheese! Don't overpower on condiments... you'll lose the taste of the filling!

Enjoy

Sincerely

T @stuffedfaces

Homemade Tortilla

Homemade tortilla is the best way to eat Fajita. It's simple, easy and deliciously good. Also, a great way to stay away from starch as you use corn flour, known as Masa Harina, available in many supermarkets. I get to enjoy my fajita without the starch found in most pre-made tortilla. (you can find some pre-made made of corn)

 

* Note it isn't categorized as Gluten Free but for any gluten intolerant like myself, it works well! 

How it works

5-6 tortilla 

Total time approx 15 minutes

What you need

1 cup flour (I purchased Su Sabor from C&T Market for less than $3.00 see image)

1 cup or water or milk

Tortilla press preferably or rolling pin

Vegetable oil 

Non stick pan

1. In a bowl, mix flour and water and knead. Let stand for 3-5 minutes.

2. Using a tortilla press, place  a ball of dough the size of a gold ball, between 2 sheets of saran wrap or wax paper, on the tortilla press and gently press down. You can make them thick or thin, larger or smaller, play around with the size of your dough to get the result you want. 

3. Place them on a wooden board, not stacked. Prepare your non stick pan, high-med heat and drizzle vegetable oil. Place one tortilla at a time once oil is hot and fry 1 minute or so each side. Set your over at 250-300 degrees f to keep them warm while completing the others. Place on a plate, in the oven and continue till done. NOTE: Add vegetable oil between each tortilla as it needs oil to fry properly, add a little at a time. 

Make sure to get your tortilla breads fried up at the end, to keep the crunchy texture. Prepare everything beforehand and leave this task till the end!

Stuff and enjoy! See Duck Fajita recipe or Chili con Carne Fajita recipe to complete the taste!


Sincerely
T @Stuffedfaces

Thai Coconut Chicken

I absolutely love how quick and simple Chicken is. Good meat and affordable. There are so many things you can do to alter it, imagination is wonderful with this simple yet underestimated meat. 

Here is a quick recipe, healthier than many other options but very tasty! 

for 4 people (1 leg per person - increase equally if needed)

Prep time: 20 minutes 

Ingredients:

Cooking time: 45 minutes

4 Chicken legs with skin 

1 tsp Salt

1 tsp Ginger Powder

1 tsp Turmeric powder 

1/4 tsp Ground Clove

1/4 tsp Pepper 

1 tbsp EVOO or Peanut oil 

1 can (400ml) Coconut Milk 

1 Spicy pepper (you can increase if preferred) chopped 

3 garlic cloves minced 

1 tbsp Fresh Ginger minced 

227g Mushrooms chopped

6-8 full Swiss Chard leaves with stems roughly chopped 

2 dried bay leaves 

Pepper/Salt 

Preheat oven to 375 degrees f

 1. Rinse your chicken and dry with a paper towel. Set aside. 

2. In a small bowl, combine all dry ingredients; Salt, Ginger Powder, Turmeric, Clove and Pepper. mix well and sprinkle over the chicken skin. Rub leg with your hands and wash immediately as turmeric can stain your hands yellow. 

3. In a nonstick large skillet, heat 1 tbsp of EVOO or Peanut oil on high heat. Once the oil is hot, sear chicken skin side down for about 2-3 minutes. Set aside once all done. 

4. Lower temperature to med-high and pour in the coconut milk, blend well and add the minced Garlic, Ginger and spicy pepper. Gently place the chicken skin side up in the pan and place the chopped mushrooms over the chicken. Sprinkle a dash of salt and pepper on the mushrooms, cover with lid or aluminum and put in the oven, center rack for 25 minutes. 

5. Remove from the oven, gently uncover and place the stem part of the swiss chard around the chicken in  

the liquid, and the leaves over the chicken. Once more sprinkle a dash of salt&pepper and put back in the oven uncovered for 20 minutes. 

6. If you like you skin crispy, clear the chicken from all vegetables, the Swiss chard will have reduced in size therefore you can easily push it to the sides, and finish off on broil for 5 minutes, keeping an eye on it not to burn.

Serve on Basmati rice and enjoy!

Sincerely
T @stuffedfaces

Meat Pie

A meat pie is so simple yet so delicious. Here is a simple recipe that can spice up a simple dinner for 2 or your family. It's so quick, you'll prefer making this one than buying ready made.. After all you get to stuff it with what you want!

First, you'll want to make the best crust, check out my recipe for a simple and amazing crust.

For 1 Pie approx 11" - 6 servings

Filling Ingredients:
Preheat your oven at 365 degrees f

125g Ground beef lean or semi-lean
125g Ground Pork
2 onions finely chopped
3/4 garlic cloves finely chopped
1/2 tsp salt
1 tsp all spice
1/2 tsp mustard powder
1/2 tsp onion powder
1 tbsp EVOO
2 tbsp cooking cream or crème fraiche
Pepper freshly ground

In a nonstick saucepan, heat up EVOO on High and saute onions, garlic till slightly translucent, do not burn. Add both meats and mix well with a wooden spatula breaking the meat in small pieces, continuously on med-high to saute the meat and not boil it, as it rejects it's liquid. Add all you dried spices, leaving the cooking cream or crème fraiche till the end. Once cooked, add the cream and gently stir. At this point, your meat should be cooked and you can taste to make sure you are satisfied prior to baking. Don't over-salt as once the ingredients mingle in the oven, the taste changes.

Continue cooking on med-low until most of the liquid is evaporated... You don't want a soggy pie. Once completed, set aside and let cool off for a few minutes.

Once your pie plate is prepared as per the recipe, gently scoop with a deep slotted spoon, transfer the meat onto the uncooked pie base and gently flatten.

Once your pie is complete, cover the top with the top pie dough and follow the instructions indicated in the recipe:

- Make holes for steam

- Egg wash (see recipe step 6)

- Lightly sprinkle with a dash or salt 

Once done, place in preheated oven on the center rack and cook for 40 minutes. The crust should be nice and golden. Remove from the oven and set aside about 5 minutes before serving.

Enjoy
Sincerely

T @stuffedfaces

Simple and Amazing Pie crust

Salty or Sweet, Pies are always welcomed in our lives. The combination of a delicious and crispy crust hiding the juicy moist filling is like unwrapping a present... Except this time you get to enjoy the wrapping! Same as presents, the wrapping is always quite important, as it gives its first impression and you gear your eye to the nicest one... At least I do... Same goes for a pie.. You can't see the inside but the outside is the first thing that triggers your attention and if that stands well... Usually the rest comes together. So how important is a crust?? Might I add more to state the obvious answer?

After much cooking, baking and of course eating, we have "magically" found an Amazing recipe for a pie crust, salty or sweet, and it's simple.. Trust me it wasn't a fluke, every time we made it, never has it failed us from the prepping to the baking! I can't recall where we found it but it was no other than a French recipe.. After all they know their cooking! 

I made this pie crust for a few recipes, basically make it and have fun filling it! 

See blog for Pie ideas

Ingredients:

270ml (1 cup + 1 tbsp) All purpose flour unbleached preferably 

30ml (2 tbsp) Corn starch

150g (150ml) Butter cold in cubes (you can use salted or unsalted, depending what you cook)

1 tsp salt (no matter salty or sweet pie)

100ml cold water

What you'll need 

Stand mixer with Bread hook preferably (flat beater can be use - not wire)

Mesh Strainer-sifter

Spatula 

Some flour for rolling

Rolling pin

Plastic wrap 

average cooking time for cooked filling 40-60 minutes

Oven temperature 365 degrees f

Let's start:

 Step 1. Place a mesh strainer-sifter above the stand mixing bowl. Sift Flour, Corn starch and salt

 Step 2. Gently add the cold butter cubes in the bowl while mixing on low speed. Mix for approx 1 minute

 Step 3. Gently add the water in slow parts, scraping the edge of the bowl with your spatula to make sure all is well combined.

Step 4. Let the Stand mixer do the work. You can increase one speed up for a few seconds, but make sure to keep it at a low speed most of the time.. Give it time, you'll notice the dough will turn into a ball. Usually when using a hook, no kneading is required, at least not for this recipe! 

Step 5. Once nice and soft, wrap the dough in a plastic wrap and keep in the fridge for approx 30 minutes. (The dough will not rise, no need to put into a bowl and cover)

Once time elapsed, remove dough from plastic and cut in half with a knife. Place first half on a lightly floured counter top. Lightly flour your rolling pin as well and start rolling, larger than you pie pan. Butter/flour your pie pan before placing the dough base. Form around pressing gently and set aside. Continue on rolling the second half of your dough. Once ready, fill your pie and cover with second dough. Press around securing edges, and with a sharp knife, carefully cut excess dough around. (Only fill the pie once you are ready to avoid moistening the bottom dough)   

The key thing to remember, always keep the dough cold until ready to work it, in order to have a crispy and flaky crust. 

6. Once filled, before cooking, remember to always give your top crust a few holes to let out steam and an egg-wash which give a nice crust to the pie. 

"For your egg-wash, separate your egg and use the yolk only in a bowl with less than 1 tsp of water. Whisk your wash and using a basting-pastry brush, lightly brush the top raw dough with the mixture."

Cooking time for most pies can vary from 40-60 minutes. In my case, for the salty cooked fillings, cooking time was 45 minutes at 365 degrees f. 

Once ready, let stand a few minutes before cutting... Enjoy

Sincerely
T @stuffedfaces