Featured Ingredients

I have learned that not everyone is a "foodie" like me and may not know what all the ingredients I refer to are. So, here is another installment of "get to know new ingredients:

Quinoa
Quinoa is a lovely grain (technically it is a seed more than a grain and it is not a part of the grass family) that cooks up quick like couscous (10-15 minutes) and, to top it off, it is packed with protein (unlike rice or beans, it is a complete protein; you would need to eat rice and beans together to get a complete protein). Quinoa originated in the Andes of South America and was cultivated by the Incas who referred to it as the "mother of all grains." It has a somewhat nutty flavour and can be used in place of couscous or rice and is great in salads, soup and other side dishes. It has also been made into flour and pasta as a gluten-free option (these products can usually be found at health food stores). It must be cooked before you eat it.

Uncooked Quinoa seeds

Cooked quinoa

Proscuitto
Prosciutto is an Italian dry-cured ham that is usually very thinly shaved. It is nicely salty and tastes a bit like bacon but is much leaner. A classic Italian dish is melon (often cantaloupe) wrapped in prosciutto. I like to wrap chicken breast with it, put it on pizza or fry it until crispy to put in salads.

Cumin
Cumin is an ancient spice originally cultivated in the Mediterranean, Middle East and parts of North Africa (Egypt and Morocco). It can be purchased in both its original seed form, or ground into a powder (I have never used the seeds, only the powder). It has an intense smoky, earthy flavour (but no heat) and is very good in chili, Mexican/Latin style dishes and Indian curry. A little goes a long way

Cumin Seeds

Ground cumin

Monterey Jack Cheese
This is probably my favourite type of cheese. It is a semi-hard (like Cheddar), white, cow's milk cheese with a kind of mildly tangy flavour (as opposed to a "sharp" flavour like cheddar). It melts really well and I love it on pizza (though not as stretchy/stringy as mozzarella). We also like a variety called Jalapeno (or pepper) Jack cheese that has bits of jalapeno peppers mixed in. Gives a nice bit of heat.

Montery Jack cheese

Jalapeno Jack

Featured Ingredients

So I'm trying something new. There are a few ingredients that I use quite regularly and I've come to the realization that not everyone will know what they are. So, here are my first featured ingredients.

1. Shallot. This little guy looks kind of like a really big garlic clove with papery, brown skin. The flesh is similar colour to a red onion. It also has a similar flavour to a red onion but is milder and a little more subtle. I use them in recipes where I don't want an overpowering onion-y flavour but also where the other flavours won't mask the taste. Try them minced on pizza or in a garlic/shallot cream sauce.

 2. Poblano Pepper. This is a chile pepper with mild heat and a smoky flavour. They come from Mexico and are commonly used to make chiles rellenos (poblanos stuffed with cheese and often coated in corn masa batter and fried in oil. Please order them if you ever go to Mexico. You will not regret it). I like to use them in Mexican inspired dishes such as chili or chicken enchiladas. When buying poblanos, look for ones that are fairly firm and with a shiny skin (as in the picture below), the same way that you would pick bell peppers.

3. Salsa Verde. This is a green sauce from Mexico and is served on all sorts of things: fish, tamales (chicken tamales with salsa verde is also something you should order if you ever go to Mexico), enchiladas, etc. It is made from tomatillos, jalapenos, onions, and sometimes cilantro. My favourite brand is Herdez and it can usually be found in Mexican/Latin import stores. It is not too hot, but does have some heat at the back of your throat. It goes very nicely with my chicken enchilada recipe.

4. Johnny's Garlic Seasoning. My mother-in-law got me into this stuff. It is a mix of garlic powder, Parmesan cheese and parsley. I have found it at Costco. It makes divine garlic bread (there's a recipe on the label) and is really good sprinkled on cooked zucchini and tomatoes. I use it in lots of things, in place of regular garlic powder, particularly when I want the garlic taste to shine.

These are some of my favourite ingredients. I hope you like them too!