Tuesday, March 16, 2010

Chipotle Pork Burritos (Adapted from Canadian Living)

Ok, so here is a recipe I tried this week that didn't turn out quite as expected, but still really tasty. I changed up the recipe a little bit to make it a bit healthier, and we used whole grain tortillas instead of plain flour. Granted, the whole grain ones are a little more brittle, which was probably a problem for us, because I never did get the ingredients to roll into a burrito, I had to make more of a quesadilla than a burrito, but we both agreed it was tasty enough to make again. And also, we like heat, so we bumped up all the spicy components because of that. You can dial up or down the spice as much as you like if you so desire.

This recipe makes 4.

1 1/2 tablespoons canola oil, divided
12 ounces ground pork (we use lower fat)
3/4 cup finely diced onion (Alec doesn't like onion, so I used probably about 1/4 c)
2 garlic cloves, minced
1 teaspoon cumin
1 teaspoon ground coriander
1/4 teaspoon fresh ground black pepper
1/4 teaspoon salt
1 cup mild salsa (we used a hot chipotle salsa)
2 canned chipotle peppers in adobo, minced (i had these from another recipe, where I just diced them all up, so I used a generous 2 tablespoons of the mixture)
1/4 cup fresh cilantro
4 8" flour tortillas or large wraps
4 ounces shredded sharp white Cheddar cheese (used regular sharp cheddar)
1/2 cup finely diced red bell pepper
1/2 cup finely diced tomato

Preheat oven to 400

In large skillet, heat 1 tablespoon oil over medium - add pork and cook, stirring with a wooden spoon to break into pieces, until no longer pink, about 6 to 8 minutes. Drain off fat if needed, remove pork and set aside.

In same skillet, add remaining 1/2 tablespoon oil and stir in onion, garlic, cumin, coriander, salt and pepper - cook onion is softened, about 5 minutes. Add pork along with salsa and chipotle peppers - simmer, stirring, until slightly thickened, about 3 minutes. Stir in fresh cilantro and remove from the heat.

Divide the mixture into 4 equal portions and spoon each down the center of each tortilla or wrap - sprinkle evenly with cheese, pepper and tomato. Fold bottom edge over filling, then sides and roll up. Place onto a baking sheet and cook, turning once, until golden, about 7 to 10 minutes.

Makes 4 servings.

Nutritional Info
Per serving:
cal 596
pro 31 g
total fat 30 g
sat. fat 11 g
carb 51 g
fibre 5 g
chol 84 mg
1 -
sodium 147 mg
% RDI: -
calcium 26%
iron 31%
vit A 16%
vit C 32%
folate 50%

Monday, March 8, 2010

Crab Cakes

I made these crab cakes for Erik Saturday night, and he loooved them. :)

2 tablespoons olive oil
6 green onions, chopped
3/8 cup olive oil
1 (12 ounce) can canned crabmeat,drained
1 egg
1 tablespoon mayonnaise
1 teaspoon dry mustard
2 1/2 ounces buttery round crackers,crushed
1/2 teaspoon ground cayenne pepper
1 teaspoon garlic powder
1/4 teaspoon Old Bay Seasoning TM
salt to taste
ground black pepper to taste
1 cup dry bread crumbs

1. Heat 2 tablespoons oil in a skillet over high heat. Saute green onions briefly until tender; cool slightly.
2. Combine crabmeat, sauteed green onions, egg, mayonnaise, dry mustard, crushed crackers, cayenne pepper, garlic powder, Old Bay seasoning, salt and pepper. Form into 1/2 inch thick patties. Coat the patties with bread crumbs.
3. Heat 1/2 cup oil in a skillet over medium high heat. Cook cakes until golden brown on each side. Drain briefly on paper towels and serve hot.