I love delicious food! And bonus if it's healthy! I'm always searching for new recipes, mostly healthy, but sometimes a bit more decadent. Please let me know if you try any of the TrustInKim recipes, or just enjoy looking at them in an ad-free space. Enjoy!
Burgoo is a popular Vancouver restaurant that serves the best comfort food. I tend to order this tomato soup because there aren’t a lot of meals on their comfort food menu that a lactose-intolerant person can eat.
Not only is this soup lactose-free, but it is soooo delicious! Also, it’s quite easy to make – once you’ve chopped everything up you just simmer for an hour, purée, and you’re ready to go.
I made a few changes to the recipe: since I am making it in Winter, I didn’t have fresh tomatoes that I thought would enhance the flavour. The recipe called for some canned and some fresh, and I have used all canned tomatoes. I added a few carrots, and I made the recipe a little bit smaller so it would fit in my pot.
This soup is even better after reheating, and freezes really well. I love making a massive batch and freezing most so I can have a healthy soup anytime I need it.
Just a word about the wine: please use a wine you would actually want to drink. If you like a sweeter red wine (ick), then you should probably use less brown sugar. The alcohol burns off, so there is none left in the soup, should you be serving it to people who don’t drink alcohol.
This serves 6-8 people.
What you need:
2 – 796 mL cans of whole or chopped tomatoes (San Marzano are the best!)
3 cups water
250-375 mL your favourite red wine
1 very large sweet onion (or two small ones), chopped
4 cloves garlic, chopped
2 carrots, chopped
1/4 cup tomato paste
2 Tablespoons balsamic vinegar
2 Tablespoons brown sugar
salt and pepper to taste
optional: olive oil for drizzling before serving
What you do:
Put everything in a large pot.
Gently bring it up to a simmer.
Simmer for one hour with the lid off, stirring from time to time.
Purée, and if you want a super smooth soup, run it through a sieve or food mill.
Taste to see if you want to add more salt, pepper, or anything else.
You can make your own hummus! It’s so easy, delicious, and saves you money! Whether you use canned chickpeas or cook them from dried, it’s easy to make a great hummus. When I make hummus at home, I appreciate knowing exactly what goes into it, and adding more or less of whichever flavours I choose – and for me it’s all about the lemon right now!
This recipe is a variation of the hummus recipe I make often, but in this one I’ve added lemon zest along with freshly squeezed lemon juice. Plus a bit of cumin and hot sauce to perfect it.
You can use canned chickpeas, or prepare your own from dried chickpeas. I highly recommend removing the skins from the chickpeas to make a really creamy hummus. If you use split dried chickpeas, they are already skinless, so you will not need to remove the skins, but the flavour is a little different than the regular chickpea. Of course, you can always keep the skins on, but your hummus will not be as smooth. If you’ve got the time it’s worth a try, and removing the skins can be somewhat meditative.
One of my favourite meals that includes hummus is hummus kawarma, a Lebanese dish with lamb. Of course hummus also great with fresh pita, or as a veggie dip. I also love to toast day-old pita brushed with a little olive oil and sprinkled with salt to make crackers, and then dip them in hummus.
What you need:
1 & ¼ cups dried chickpeas (or one 540mL can)
1/3 cup tahini
4 or more tablespoons freshly squeezed lemon juice
zest of 1 lemon
cumin, to taste (start with 1/4 teaspoon)
hot sauce (optional) to taste
1-2 cloves garlic, crushed
Salt to taste
5 or more tablespoons ice-cold water
What you do:
Cook the chickpeas ahead of time, so they are cold when you use them to make the hummus. If you are using canned chickpeas I highly recommend removing the skins. This is a bit of work, but here’s what I do: I drain them, then put them in a large bowl with water. Then I rub some of them between my hands, and a lot of the skins come off that way. Then I go through them and pull off most of the remaining skins.
Place your drained chickpeas in a food processor or blender. Process them until you have a thick paste. Add the tahini, lemon juice, lemon zest, cumin, a little hot sauce, garlic, and 1/2 teaspoon of salt; blend this. With the machine still running, drizzle in some of the ice water and let it mix for several minutes. You will get a very creamy paste. Taste to see if you want to add any more lemon juice or any of the seasonings. Add more water if you think it needs it to be smoother; I like to add a bit more water than I think I will need, as hummus tends to thicken up a bit when refrigerated.
Cover and refrigerate if you are not using it right away, but remove from the fridge at least half an hour before you want to eat it.A little drizzle of good quality olive oil is a nice way to top it off when serving.
Last night I finished making a batch of blackberry jam, with berries picked from a secret spot. It’s actually one of those places where you wonder if you’re going to trip over a body . . . but . . . free blackberries!
This recipe is made without added pectin, just the berries, sugar and lemon juice.
I don’t really eat a lot of jam, but I had a request to make this and ended up really enjoying it on an English Muffin this morning. I put a bit of Greek yogurt on as well, but cream cheese or crème fraîche would be wonderful with it too.
It takes a bit of work to get the seeds out of the jam, but I think it is a worthwhile job so you don’t bite down on the hard seeds. I found it easier to get the seeds out when the berries had cooked down a bit.
After removing the seeds, the rest of the process is quite simple. You will need some jars, and if you plan to store the jam in a cupboard you will need the proper lids etc. For freezer jam you can use any kind of jar. I used a thermometer to check the temperature, but you can use this guide to help figure out when it is done if you don’t have thermometer.
What you need:
6 cups blackberries, fresh or frozen
3 cups sugar (some recipes call for more, but I like it this way)
1 tablespoon lemon juice
What you do:
In a large pot, heat the clean blackberries on medium heat until they start falling apart.
Push the berries through a strainer, food mill or chinois. If you use a strainer, as I did, it takes a bit of time and energy to push all the pulp through with the back of a spoon.
Boil water in a large pot, then put your jars in there to sterilize. Turn off the heat and remove the jars with tongs. Place the lids in the pot of hot water. I always use new lids when canning to make sure that they seal properly.
Place the strained berry pulp, sugar and lemon juice in a large pot and bring to a rolling boil, stirring continually. Bring the mixture to 105C/220F, then remove them from the heat.
Fill the jars to 1cm below the top. I used a canning funnel to fill the jars so I had no spills – yay! Use a clean cloth to clean any drips from the rims of the jars.
Use tongs to remove the lids from the hot water and place them on top of the jars. Screw the lids on, and then leave the jars sitting where they are until they have sealed. Over the next hour or so you should hear the tell-tale pinging sound that indicates that the jars have sealed. If the jars have sealed properly the lid should be slightly concave, and will not bend when you push down on it; any jars that haven’t sealed properly can be stored in the fridge or freezer. The other jars can be kept in a cool cupboard for a few years.
My community garden plot is bursting with rhubarb, so I’ve harvested it and am looking for new ways to use it. I came across this recipe for a rhubarb liqueur, so I thought I’d give it a try. Last year’s blackberry liqueur was a big hit at my 50th birthday party (what? in my soul I’m 34), so I thought maybe this could be the next big hit.
I halved the recipe to make just one jar of liqueur. The only other thing I changed was to make a slit down each rhubarb stalk, because I thought that would help the rhubarby-ness meld with the vodka-ness.
This is the first time I’ve posted a recipe before tasting the end result and getting a thumbs up from at least one other person. But . . . it takes six weeks to taste the results of this one, so I thought I’d just go ahead and post it now during rhubarb season in case anyone wants to try it out alongside me. And in six weeks or so I’ll post the results, hopefully with a new cocktail recipe. Please let me know if you try it – I’d love to hear how it works out for you!
You might notice that the rhubarb in my picture isn’t particularly red – if you have rhubarb that is redder, is is preferable for this recipe. The liqueur will take on a pretty red colour that way. So mine might not look as pretty, but I’m sure it will be super tasty!
What you need:
1 lb rhubarb
5cm long chunk of fresh ginger
the peels of two oranges
750mL vodka (I used Stolichnaya)
(to be added in in 6 weeks) – simple syrup: 1 cup sugar, 1 cup water
What you do:
Cut the rhubarb stalks into lengths that will fit in a 1 litre canning jar. Place the rhubarb in the jar.
Cut the ginger into smaller pieces and add them to the jar.
Use a vegetable peeler to cut the peels off the oranges, using only the outer orange part. Add these to the jar.
Add as much vodka as you can fit in the jar, completely covering the rhubarb. My recipe used pretty much the whole bottle.
Screw the lid onto the jar, then store it in a cool dark place for about six weeks. Every few days give the jar a shake, turning it upside down.
After the six weeks are up, make a simple syrup. Just heat the water and sugar to boiling, and let it cool before using.
Strain the contents of the jar through cheesecloth, returning the liquid to the jar.
Add simple syrup to taste. Remember, you can always add more simple syrup later on if you find it is not sweet enough.
Bottle the liqueur into smaller decorative bottles, or just use some canning jars for this.
Use in cocktails, or just add it to some sparkling water.
Yum yum! These tender lamb chops are so delicious, plus super quick! They can be grilled or pan-fried, depending on what you have available. I love the combination of garlic, rosemary, dijon, and a bit of vinegar to bring a ton of flavour to these. For this dinner I made some grilled zucchini, and grilled new carrots with a maple glaze. This recipe is one of my own and changes a bit each time I make it; feel free to adapt.
This dish requires little prep, with big results. You just need to prep the mustard sauce before grilling. Plus figure out what else to serve with it. Another nice side dish idea is barbecued skewered baby potatoes, which cook really quickly.
For the lamb I bought a whole rack of lamb and cut it up. This was more cost efficient where I was shopping. You can often by lamb chops pre-cut, so I would plan on two per person, or more if you are feeding big meat eaters.
This recipe is based on 4-6 chops, and the amount of each ingredient can vary depending on your preference. One thing that I think is really important is to use fresh rosemary; the flavour is much brighter than the dried version. If you don’t have fresh rosemary, you probably have a neighbour who does, so you may not have to go buy it.
I like a bit more browning on my meat, therefore I add the mustard sauce after I’ve grilled one side. And alternative is to add a little more vinegar and maybe some olive oil to the mustard sauce, and marinate the lamb in that before grilling. If you try that, please let me know how you liked it!
What you need:
lamb chops, salted
2 teaspoons dijon mustard
1 clove of garlic, minced
1-2 teaspoons fresh rosemary, minced
1-2 teaspoons balsamic vinegar
freshly ground pepper
salt to taste
if you are not grilling you can use 1-2 teaspoons olive oil in a frying pan
What you do:
Prepare the dijon sauce by combining all the ingredients listed, minus the lamb and cooking oil. I like to do this with a mortar and pestle.
Prepare your side dishes. The cooking of the lamb will only take a few moments. Heat your bbq or frying pan to medium-high.
When the bbq or your frying pan is hot, place the chops on the grill/oiled pan. I like mine on the rarer side, so I do about 2 minutes on the first side, making sure I get a good sizzle on them before turning.
Flip the chops, then top them each with some of the mustard sauce. Cook 2-3 minutes on this side, depending on how well you like them done, and how hot your bbq is.
Flip them over one more time so that the sauced side gets some heat, then remove to a plate and let them rest a few minutes before serving.
If I’m frying I like to deglaze the pan with a bit of wine or water, and pour this thick sauce over the chops.
This flame-roasted tomato salsa is excellent any time of year, even in the cooler seasons when it is challenging to access super tasty tomatoes. It’s really easy to whip up, but you do need to plan ahead so that you will have some roasted garlic on hand. I’ve started roasting a bunch of garlic bulbs and freezing them so I can make this awesome salsa anytime I want. I have served it with tortilla chips, but my favourite way to eat it is on beans and rice.
Recently I’ve been buying a lot of the Las Margaritas fresh salsa – it is just so good! But I can only find it in one store, and it is often sold out. So the difficulty finding it, combined with the nearly $8.00 price tag, made me start looking for a way to make it at home.
And . . . I found it! In the Thug Kitchen Cookbook! Yay!
I only made one change to the recipe, and it was a tiny one. I used sweet onions, and typically use them in all my recipes that call for onion because they don’t make me cry as much, plus I think they taste better. The most recent time I made this salsa I didn’t have any green onions, and it was still really good without them.
This week I bought an Instant Pot, so I’m now busy trying recipes to get a sense of how it works. I’ve tried out a few recipes, and I’m learning how to tweak them in ways that I enjoy. You can totally make this in a pot on your stove too!
This one is a delicious winner! It has a nice creamy texture and lovely flavours of mushroom, white wine, butter and olive oil. So nice on a piece of toasted bread or crostini! It satisfies those umami cravings. For me this was a part of a picnic spread of cheese, mushroom pate, bean salad, and some veggies.
I made a few changes to the original recipe: In my instructions I have clarified a few details that were not well-described in the Instant Pot Recipe Booklet, and some that were omitted. I used a combination of dried mushrooms instead of just porcini. I also cooked off some of the moisture after pressure cooking because it seemed to liquidy. I added pepper at the end instead of before cooking (I think cooked pepper tastes more butter), and I topped up the liquid in the dried mushrooms with white wine instead of water – yum! I transferred my mushroom mixture to a food processor instead of using an immersion blender because I wanted to make sure I had a really creamy paté; I’m sure the immersion blender does a nice job too – and who doesn’t love fewer dishes!!! I also used a high quality olive oil to add in the last stage. I might also drizzle some on the top in the future!
Next time I will add a sprig of rosemary to the pot before it cooks – doesn’t that sound delicious?
The recipe serves 4-6 people. Or two. If you are self-isolating or just selfish.
What you need:
3/4 cup dried mushrooms, rinsed
1 tablespoon butter (use olive oil for vegan recipe)
1 tablespoon olive oil
1 shallot, sliced
500 grams (1 lb) cremini or white button mushrooms (thinly sliced)
1/4 cup dry white wine (plus a little more)
1 teaspoon salt
1 tablespoon good quality olive oil
freshly cracked pepper, to taste
3 tablespoons good quality Parmesan cheese, finely grated (use vegan Parmesan for vegan recipe)
What you do:
Place the dry mushrooms in a measuring cup. Pour boiling water over them until it reaches just over 3/4 cup. Push the mushrooms down, then put a tight lid or plastic wrap over the measuring cup.
Slice the shallots and mushrooms.
Add the olive oil and butter to the Instant Pot, then sauté the shallots for a minute. Add the sliced mushrooms and sauté until they are golden brown (mine didn’t get golden, and it was awesome anyways).
Pour the 1/4 cup wine in and allow to evaporate.
Add the mushrooms and their soaking liquid, along with an extra splash of wine. Add the salt and bay leaf.
Close and lock the lid, and then set the Pressure Cooker to 12 minutes. When the time is up, use the Quick Pressure Release.
At this point I sautéd off a bit of the liquid – you can decide if you think this is necessary. Discard the bay leaf.
Once slightly cooled, add the cracked pepper and Parmesan cheese. Use an immersion blender or food processor to blend until smooth.
Here’s a tasty and simple way to spice up some pepitas/pumpkin seeds. It’s a nice little appetizer, or a snack with your favourite beverage. Vegan, gluten-free and all that!
It’s super simple:
Squeeze some lime onto a bunch of pepitas in a baking dish.
Sprinkle on some salt and Ancho chili powder, or any chili powder that you have on hand.
Throw them in the oven at about 250F for 10-15 minutes, until they get a bit crispy. If you hear them popping you know it’s time to take them out. Just make sure you move them around in their baking dish once or twice through the process.
Yum! Once they are cooled you can store them in an airtight jar for a few days – if they don’t get gobbled up right away!
The roasted tomatillo salsa on these enchiladas is really what makes it a special dish; you get that slightly smoky taste, and there are those authentic bits of char you can see in there. You can use whichever fillings you like, or you can follow the suggestions in my recipe.
There are three main steps to this recipe: roast the vegetables for the salsa and cook them, assemble the tortillas and pour the salsa over top. Then bake for just a few minutes. The best part of course is devouring them, nicely garnished with cilantro and maybe some Cotijo cheese.
This recipe comes from Rick Bayless’s website. After visiting one of his restaurants in Chicago a few years back I started searching through his recipes and trying some out. This one was a big hit when I made it recently. (Once again, the eating experience outshines the photo.)
Some changes were made to the chicken filling. The recipe called for just shredded cheese, but I squeezed some lime juice over the chicken, then I added some cilantro, avocado, Cotijo cheese and a bit of Ancho chili powder and salt. I also meant to add some pinto beans but forgot about them, so they were served on the side. I love a nice crumbly, salty Cotijo cheese sprinkled on top of these; I buy a locally made one at Whole Foods in Vancouver.
I also made one change to the tomatillo salsa – I chopped up some of the cilantro stems and tossed them into the salsa as it was cooking.
If you have some bottled tomatillo salsa on hand it can be helpful in case you don’t have quite enough to cover the enchiladas, or if you really don’t have time to make the salsa you can substitute with bottled green salsa.
I served this with a jicama/cucumber/mango/orange salad, and some pickled red onion to put on the enchilada.
Warning: serving this meal may cause arguments over who gets the leftovers.
What you need:
1/2 kg tomatillos
4 garlic cloves with peels on
2 fresh Serrano chiles
1 small onion, sliced about 1cm thick
1 & 1/2 cups vegetable or chicken broth (I used a bouillon cube)
olive or vegetable oil
1 bunch chopped cilantro
cooked, shredded chicken (I used a rotisserie chicken, mainly the breasts with a bit of other meat)
juice of one lime plus more for serving
1 avocado, sliced
pinto beans (optional)
Ancho chili powder
8 corn tortillas
What you do:
Preheat the broiler in the oven and move the rack to the highest position.
To prepare the roasted tomatillo salsa, remove the husks from the tomatillos and place them on a rimmed baking sheet. Place the garlic, onion and Serrano peppers on the baking sheet. Place the baking sheet in the oven for about 4 minutes. The vegetables should begin blackening. Flip them over and let the other side blacken for a few minutes. Remove from the oven and allow to cool somewhat.
Turn the oven heat to 400F (200C).
Remove the skins from the roasted garlic and take the stems off of the peppers.
Using a blender or immersion blender, purée the vegetables and any of their juices, along with half a teaspoon or so of salt, leaving some chunks of tomatillo.
Sprinkle some salt and Ancho chili powder over the shredded chicken, then pour the juice of a lime over it. Add the chopped cilantro and toss the chicken to evenly coat it. Prepare the sliced avocado and crumble some of the Cotijo cheese. Set the chicken ingredients aside while you finish preparing the salsa.
Add a drizzle of oil to a pot and bring it to medium-high heat. Add the salsa ingredients to the pot and let it cook for about 5 minutes, stirring, and allowing it to thicken. Add the broth and about 1/4 cup of cilantro and continue to cook for about 5 minutes more until thickened a bit. Season with salt, then reduce the heat to low and let it simmer while you assemble the enchiladas.
Wrap the tortillas in a cloth and microwave for a minute.
Stir a little bit of the salsa into the chicken mixture, then add a little bit of the salsa to the bottom of a baking dish.
Lay out one tortilla at a time, adding some chicken, avocado, and Cotija cheese (reserving some to garnish). Roll the enchilada, the place each of them in the baking dish. Spoon the salsa over the top of the enchiladas, making sure to spread it all the way to the edges.
Bake the enchiladas for about 4 minutes, then garnish with cilantro and Cotija cheese before serving.
The first time I tasted magret de canard was at Chez Janou in Paris. We had been invited to someone’s apartment one evening, and I thought we were there for dinner. Turns out it was just for drinks. By about ten pm it became clear that there would be no food served, so we headed over to Chez Janou where I ordered the magret de canard for the first time. It was served medium-rare with roasted potatoes, and a red wine pan sauce.
When I made it this time (I’ve made it several times before, but always forgot to take photos) I served it on greens, but what you don’t see in the photo is the potatoes roasted in duck fat, nor the pan juice I poured over the duck after I took the photo. I also served it with a baguette, which was perfect for mopping up extra juices.
In my opinion the duck breast in the photo is cooked to perfection. You might be thinking to yourself – isn’t that a little too red for poultry? Duck is a red meat, and the breast must not be cooked to well done or it will be dry. I was served a well-done duck breast on a subsequent visit to Chez Janou (they must have thought North Americans liked it this way) and it tasted like liver (ick). Some sources say that rare duck meat is unsafe, but most say it’s fine, and restaurants typically serve it even rarer than the one I have show here.
Here is a quick guide to testing for doneness so you don’t have to poke into the meat with a thermometer, using the feel of the meat compared to the feel of different parts of your face as a guide. When you prod the top of the breast with your finger, you are checking for the following:
feels like when you prod your cheek = rare
feels like when you prod your chin=medium rare
feels like when you prod your forehead=well done
To make the pan sauce you will use the bits of meat that are stuck to the pan acter cooking the breast, along with some wine and a bit of butter. The stuff left in the bottom of the pan is called “fond,” (silent ‘d’) from the French word for bottom. It is concentrated flavour that you don’t want to waste, and makes a really easy and tasty sauce.
You don’t have to eat the skin (but it is crispy and delicious), but you need to cook the breast with the skin on or it will be very dry. And that would be such a shame.
What you need:
red or white wine for the pan sauce
What you do:
Preheat the oven to 375F.
Remove the duck breast from the fridge at least half an hour before you plan to cook it. Score the fat using a very sharp knife, making sure you don’t cut all the way down to the meat. Salt the fat side quite a bit, then salt the other side a bit.
Heat an ovenproof pan (I used cast iron) to high, then lower the heat to medium high. Add the duck breast skin side down and cook for 5 minutes – it should sizzle quite a bit. Flip the duck breast.
Put the breast, still in the pan, in the oven for 4-8 minutes. Cooking time will depend on the size of the breast and how well you like it done. When cooked to the desired doneness remove the breast from the oven and place it on a plate or cutting board to rest for 10 minutes before slicing.
While the breast is resting, put the pan on the stove again and add a little wine to loosen up the fond. Let the wine cook down a little, then add a pat of butter to make a glossy sauce.
I like to slice the breast before serving, and for a small meal the one breast can be shared between two people. After slicing pour some of the pan juice over the top.