Cooking With Sin Goes Lite – Salsa Fuego con Tequila

Posted on: July 30th, 2014 by Carla Johnson No Comments

“Tequila, firebug in the house of good taste; O tequila, savage water of sorcery, what confusion and mischief your sly, rebellious drops do generate!” ― Tom Robbins, Still Life with Woodpecker

Let me share another recipe from my healthier-but-still-sinful regimen.

It may not make a difference, but I think pairing your “sin” with the cultural roots of the recipe makes sense. So, I thought I’d try making a salsa flambéd with tequila. It was delicious. Plus, we just got back from a holiday in Dominican Republic and I’m enjoying my freshened up Español. In case you don’t know, “Salsa Fuego con Tequila” means Fire Salsa with Tequila.

With the carbs and sugars reduced in my diet, I have found myself turning up both the flavours and the heat. A few snappy jalapeños sure help make a meal more interesting and every salsa needs a good shot of fresh cilantro.

Carla Johnson author Cooking With Sin Goes Lite Light

Lite Salsa Fuego con Tequila

 
1 tablespoon olive oil
5 small tomatoes (I used brownish Kumatos)
6 green onions
12 cloves garlic, skin on
4 jalapeno peppers
1 sweet pepper, cut into large pieces
2 ounces 100% agave tequila
1 large, fresh avocado, chopped
1/3 cup fresh cilantro, chopped
salt
 

1. Place the tomatoes, onions, garlic and peppers in a large non-stick pan (with a tight-fitting lid on stand-by) and drizzle with olive oil. Gently cook/fry the vegetables for approximately 5 minutes to soften.

2. Splash the tequila over the vegetables and light. Flambé the entire pan, turning each vegetable until the skins blister. This may just take a couple of minutes then douse the flames by covering the pan with the lid.

Carla Johnson author Cooking With Sin Goes Lite Light

3. Slide off the skins of the garlic cloves. They will come off really easily now.

Carla Johnson author Cooking With Sin Goes Lite Light

4. Loosely chop up all the vegetables right in the pan. The garlic and other firmer vegetables will need to be cut on a cutting board and returned to the pan. Stir in the avocado and cilantro. Transfer to a bowl and let the salsa cool.

Carla Johnson author Cooking With Sin Goes Lite Light

4. For a flavour boost, I saved some fresh cilantro to stir in just before serving it.

5. I suggest serving the salsa by generously spooning it over shredded grilled chicken breast – to which I also added some tequila for liquid. This creates a balanced low-carb meal of protein and vegetables. And if you have family or friends joining you, they can wrap it all up with shredded cheese in tortillas.

Carla Johnson author Cooking With Sin Goes Lite Light

 Buen Apetito!

Carla Johnson Cooking With Sin

Carla Johnson Cooking With Sin


 

Cooking With Sin Goes Lite – Roast Turkey

Posted on: July 29th, 2014 by Carla Johnson No Comments
“People who are always taking care of their health are like misers, who are hoarding a treasure which they have never spirit enough to enjoy.”  
―  Laurence Sterne

Recently my doctor put me on a low-carb regimen. She also strongly recommended I seek out low-fat options too. So, I have incorporated some new recipes into my life. I always knew that most spirits were low-fat, but you can imagine my delight when I realized they also have no carbs in them. Truly. Rum, vodka, tequila, gin, whisky… no carbs. So, that means I can keep “cooking with sin!” :)

I’m not going to pretend that alcohol is healthy in any way. Heck, Grandma called in “sin” for a reason. While spirits have no carbs or fat in them, they still contain about 100 calories per shot – aka a jigger, 1.5 oz, 43 ml. I even went several months without touching any of it, just to be on the safe side, but once I learned it was carb-free, well… you know. ;)

This roast turkey breast recipe is the first really great recipe I came up with on my new healthy-yet-still-sinful regimen. Now, this one  has white wine in it, which definitely has carbs, but there’s that whole moderation thing I tend to keep in mind. ;)

CWS LITE Cooking With Sin Light 1 - Roast Turkey 1 Carla

Lite Roast Turkey Breast with Wine

 
1 large fresh turkey breast
1 tablespoon garlic powder
1 tablespoon dry mustard
1 teaspoon dried rosemary leaves
1 teaspoon dried thyme leaves
salt & pepper to taste
2 tablespoons olive oil
2 tablespoons lemon juice
1 cup white wine
 

1. Preheat oven to 325°F.

2. Loosen the skin on the turkey and place it in a roasting pan.

3. Mix together all the dry ingredients with the olive oil and lemon juice to make a paste.

sm Cooking With Sin Light 1 - Roast Turkey 2

4. Using your hands, rub the paste all over the breast and under the skin so it is evenly distributed. Pour the wine in the bottom of the pan.

Cooking With Sin Light 1 - Roast Turkey 3

5. Place the pan in the oven for 1.5 – 2 hours until the skin is golden and the meat is 165°F.

Cooking With Sin Light 1 - Roast Turkey 4

6. Remove from the over and cover with foil for 10 minutes, then slice and serve with the juices.

Cooking With Sin Light 1 - Roast Turkey 5

If you’re curious to know, a 3.5 oz serving of a typical white table wine contacts 100 calories and 3 grams of carbs. That’s a little less than what this recipe calls for, but remember most of it stays in the juices in the pan.

 

Carla Johnson Cooking With Sin

Carla Johnson Cooking With Sin


 

Cooking With Sin 2014 Calendar – July

Posted on: July 1st, 2014 by Carla Johnson No Comments

Each month in 2014, I am sharing a calendar page that includes a CWS recipe. Here is July’s!

Click to open up the large version of the calendar page, then right click and save or copy it for yourself. Print it off for your fridge, share it with a friend, post it at your office… etc.

I just ask, if you use it in a document, please use the entire image, so Cooking With Sin gets the credit. Thank you. It is yours to enjoy!

Carla Johnson Cooking With Sin Calendar 2014

Carla Johnson author Cooking With Sin

Check out the story with the original recipe

“Super Bowl” Planked Twinkies.

Carla Johnson Cooking With Sin

Carla Johnson Cooking With Sin

“Happy Canada Day!” Red & White Nachos

Posted on: July 1st, 2014 by Carla Johnson No Comments

“How is it that everyone on this train has so much alcohol?”
“We always head to Canada at the beginning of the season,” she says taking her seat again. “Their laws are much more civilized. Cheers.” ― Sara Gruen, Water for Elephants

Carla Johnson author Cooking With Sin

Today is Canada Day! July 1st marks the 147th birthday of my country and we celebrate loud & proud! While we remain a relatively young country, we are a deeply patriotic nation. Don’t let the politeness fool you! Polite “waters run deep.” We need to behave ourselves to endure long cold winters, but we sure know how to bust out when the sun warms things up.

Carla Johnson author Cooking With Sin

My daughter, a “few” years ago, on Canada Day.

In light of our cold winter climate, my daughter pointed out today that we are really lucky our national birthday is in the summer. She’s smart! (For those readers who think we live in igloos and have snow year-round, you would be well-informed to know I am sitting outside in my red t-shirt and white shorts. The temperature has cooled down to 27°C or 81°F.) Today is a day of fireworks, parades, music and lots of revelry. Mostly, it involves lots of eating and, of course, drinking.

Carla Johnson author Cooking With Sin paper plate plates napkin napkins

To celebrate this great day, I made Red & White Nachos for my family and they were awesome. Usually I just cheat and warm the nachos in the microwave, but this time I decided to do it right and warmed them in the oven. Not only were the nacho chips red and white, but so was the meat. I topped it with white chicken meat and red pepperellos. Of course, I made sure the mound had cheese layered throughout. Mmm… it was Canadian goodness. :)

Carla Johnson author Cooking With Sin

 

“Happy Canada Day!” Red & White Nachos

 
Red & white nacho chipsCarla Johnson author Cooking With Sin
Canola oil
Garlic cloves, minced
Chicken breast meat, cooked & chopped
Pepperellos or pepperettes, chopped into thin slices
Green onions, chopped
Tequila or whisky
Salsa
Monterey Jack cheese with  Jalapeño, shredded
Marble cheddar cheese, shredded
Red & green  jalapeños, sliced (optional)
 

1. Pre-heat the oven to 350°F.

2. In a large pan, sauté garlic in the oil along with a sprinkle of tequila (or a Canadian whisky). Add the meat and white part of the green onions to stir to warm them up. Sprinkle a spoon of salsa followed by a few handfuls of cheese and warm until the cheese melts.

3. Spread the bottom of a pan (I used my round pizza pan) with a layer of nacho chips and top with the warmed meat and a few more handfuls of shredded cheese. Top with another layer of nacho chips, meat and more shredded cheese.

Carla Johnson author Cooking With Sin

Ready for the oven

4. Heat the beautiful mound in the oven for 10 minutes (approx.) then top with the green part of the onions and jalapeños. Serve with more red & white – salsa & sour cream!

Carla Johnson author Cooking With Sin

Yup! All done!

Carla Johnson author Cooking With Sin

Oh Canada!

Did you know our Canadian flag is only 49 years old? In 1965 it was inaugurated after spending a year with politicians debating the many submissions that came in from across the country. See Prime Minister Lester B. Pearson’s design that started the debate along with several others, some of which were …ahem… unique.  “Awesome Canadian Flag Designs that Got Cut.

Carla Johnson Cooking With Sin

Carla Johnson Cooking With Sin

Cooking With Sin 2014 Calendar – June

Posted on: June 1st, 2014 by Carla Johnson No Comments

Each month in 2014, I am sharing a calendar page that includes a CWS recipe. Here is June’s!

Click to open up the large version of the calendar page, then right click and save or copy it for yourself. Print it off for your fridge, share it with a friend, post it at your office… etc.

I just ask, if you use it in a document, please use the entire image, so Cooking With Sin gets the credit. Thank you. It is yours to enjoy!

Carla Johnson Cooking With Sin Calendar 2014

Carla Johnson author Cooking With Sin

Check out the story with the original recipe

Not From Your Grocery Store” Icewine Marshmallows.

Carla Johnson Cooking With Sin

Carla Johnson Cooking With Sin