Pancetta & Pea Carbonara

Pancetta & Pea Carbonara

3 to 4 slices of thick pancetta, cubed
1 cup of peas
1 tbsp basil
4 egg yolks
1/2 cup milk or cream
200 g of Parmesan cheese

spaghetti

1. In a large pot boil the spaghetti for 11 minutes.

2. Meanwhile, saute the pancetta until a bit crispy.

3. Add the peas and basil. Lower heat and set aside.

4. In a small bowl beat the egg yolks, milk and 1/2 of the cheese.

5. Once the pasta is cooked, through the hot pasta into a serving dish. Add the egg mixture and toss together. The heat of the pasta will heat cook the egg slightly but will not scramble it.

6. Through in the pancetta and peas. Toss together and sprinkle with the rest of the Parmesan.

Tuna & Quinoa Salad

Tuna & Quinoa Salad

1 can of flaked tuna (drained)
2 cups cooked quinoa
half of iceberg lettuce (shredded)
1/2 cucumber, peeled and diced
2 tbsp olive oil
1 tbsp mayonnaise
1 tsp red wine vinegar
juice of half lemon
salt
pepper
1 tsp mustard powder
1 tsp thyme
1/2 tbsp garlic powder

1. In a large mixing bowl combine the tuna, quinoa, lettuce and cucumber.

2. In a separate bowl mix the olive oil, red wine vinegar. lemon juice and seasonings.

3. Pour dressing onto the salad mix and coat, stirring gently.

4. Add a few pimento olives and a crisp piece of toast.

Apple Cinnamon Empanada

INTRODUCES SOMETHING SWEET

Apple Cinnamon Empanada
(Apple Cinnamon)


Baked  $15.00/dozen


To place your order call 647.919.6710 or elenisempanadas@gmail.com

Lomo Saltado Empanada

LOMO SALTADO EMPANADA

$28.00/dozen

To order call 647.340.0377 or email elenisempanadas@gmail.com

Lomo Saltado

Lomo Saltado

2 lbs flank steak

2 onions, sliced

1 red pepper, sliced

1 yellow pepper, sliced

1 orange pepper, sliced

1 pint of cherry tomatoes, halved or quartered (depending on the size of the tomato)

3 to 4 garlic cloves, minced

1/2 red wine vinegar

soy sauce

1 tbsp oregano

1/2 tbsp cumin

1 bunch of cilantro

1 tbsp aji colorado

6 large potatoes.

1. Slice flank steak into thin pieces and marinade in 1/8 cup red wine vinegar and soy sauce

2. Place sliced, onions, red, yellow and orange peppers and tomatoes in mixing bowl and marinate in salt, pepper and the rest of the red wine vinegar.

3. In a heated wok, stir fry the steak until almost cooked through. Add oregano, cumin, aji colorado and soy sauce. Stir fry for 5 to 7 minutes. Move to the side of the wok or remove.

4. Add the onions, peppers and tomatoes along with the marinade into the wok. Stir fry for 5 minutes.

5. If you have removed the steak from the wok now is the time to replace the steak into the wok. If you have pushed it to the side, combine it with the veggies.

6. Sprinkle with cilantro.

7. Peel and cut potatoes into thick slices. Fry separately. Add to the lomo saltado at the end. Combine gently not to break up the fries. 

8. Serve on white rice.

Indian Fare

On a chilly evening such as we are having in Toronto tonight, a warm, spicy Indian meal was just the ticket. Tonight we indulged in Butter Chicken, Curry Chickpeas and Basmati Rice. The only thing that was missing was a Mango Lassi and Rice Pudding.

BUTTER CHICKEN

1 lbs. chicken thighs (about 8 pieces)
1 onion
3 to 4 garlic cloves
1 cup milk
1 cup tomato sauce
1/2 cup bread crumbs
1 tsp turmeric
1 tsp cumin
1 tsp paprika
1/8 tsp nutmeg
1/2 tsp cinnamon
1/2  tsp sugar
1 tsp ginger

1. Brown chicken thighs separately in a deep pan or dutch oven. Put aside once the chicken is cooked through.

2. Puree the onion and garlic in a food processor.

3. In the same pot saute the onions and garlic puree for 2 to 3 minutes.

4. Add the spice blend to create the curry. Saute together with the onion.

5. Add the bread crumbs to create a roue.

6. Slowly add the tomato sauce and milk. Stir together and allow to thicken.

7. Replace the chicken thighs back into the pot and simmer for 15 minutes on low heat. This will soften the chicken.

CURRY CHICKPEAS

1 can of chickpeas (a large can)
1 onion, diced
3 to 4 garlic cloves, diced
3 cups tomato sauce
1 tsp turmeric
1 tsp cumin
1 tsp paprika
1/8 nutmeg
1/2 tsp cinnamon
1/2 sugar
1 tsp ginger

1. In a medium sauce pan, saute the onion and garlic for 2 to 3 minutes.

2. Add the spices for the curry. Mix together.

3. Slowly add the tomato sauce. Stir and simmer for 5 minutes.

4. Drain and rinse the chickpeas. Add to the pot and stir. Simmer for 20 minutes on medium-low heat.

Turkey & Adzuki Bean Chili

One of my favourite recipes to experiment with is Chili. It is so versatile. You can add any ingredients to make a scrumptious Chili. The main ingredient is some type of bean; afte that it's all up to the cook. Last night, I tried Adzuki Beans as my bean base for my newest Chili. According to DR.OZ, Adzuki Beans are great for people who want to keep trim. This bean is loaded with protein; 19.60 g in 1 cup. Apparently, the body only absorbs half of the calories because of it's high protein content. Rafael protested whilst eating the Chili, "This is your best recipe ever!" Give it a try and let me know what you think.


TURKEY & ADZUKI BEAN CHILI

1 cup of adzuki beans
1 lbs of ground turkey
1 onion, diced
3 to 4 garlic cloves, diced
1 cup corn
1 cup cilantro
2 cups tomato sauce
4 cups chicken stock
pinch of salt
pepper
1 tbsp oregano
1/2 tbsp cumin
1/2 tbsp chili powder
1 tbsp paprika

1. Soak the adzuki beans in water for 6 hours.

2. Boil adzuki beans in a separate pot. Bring the water to a boil and then simmer for 1 hour on low heat.

3. Saute onions and garlic until soft.

4. Add the turkey and brown well.

5. Add the seasonings and mix until combined. Let brown for 5 minutes.

6. Add the tomato sauce and chicken stock. Also add the adzuki beans to the pot. Lower heat and simmer for 20 minutes.

7. Once the 20 minutes are over, add the corn and cilantro. Continue simmering for another 10 minutes.

• High in phosphorus
• High in selenium
• Very high in vitamin B6

Nutrition Facts

Serving Size 303 g

Amount Per Serving

Calories 242 Calories from Fat 65

% Daily Value*

Total Fat 7.2g 11%

Saturated Fat 1.3g 6%

Cholesterol 58mg 19%

Sodium 791mg 33%

Total Carbohydrates 25.9g 9%

Dietary Fiber 5.6g 22%

Sugars 4.3g

Protein 22.6g

Vitamin A 20% • Vitamin C 15% Calcium 6% • Iron 24%

Nutrition Grade A

* Based on a 2000 calorie diet

Black Bean & Plantian Empanada

ELENI’S EMPANADAS

Empanadas for every occasion

Introduces

Black Bean & Plantain Empanadas with Huacaina Sauce

Sold be the dozen.

$12.00 frozen

$15.00 baked

$20.00 catered

Call 647.786.0377 or email elenisempanadas@gmail.com

to place your order.

What people have to say about Eleni's Empanadas

During the month of December I had the pleasure to taste Eleni's Empanadas and they are delicious!!!
All my guest loved them too.  They come in a great packaging which I can reuse another time.
And the left over empanadas taste as great in the morning too:)
Great job Eleni keep it up!!!! - Georgia Karaiskakis, Realtor