Hearty pasta, fresh parsley, robust olive oil and lets not forget the cheese
There are many reasons why Italian food is often on the list of a person’s favourite comfort food.
We did not want to re-invent the wheel, but just add a subtle twist to the traditional.
If you want you can always add a spoonful or two of our spicy olive tapenade to your carbonara, or into your pomodoro sauce to make it more of a puttanesca.
Here is our twist on a pesto with lots of earthy flavour, little bit of brininess, a touch of spice and heat and of course lots of fresh flavour from the parsley and basil.
1 tbsp extra virgin olive oil
2 ½ cups button mushrooms, sliced
1 tbsp Worcestershire or soy sauce
2 tbsp white wine
2 cloves garlic ⅓ cup Eudora’s Olive Tapenade
¼ cup extra virgin olive oil
½ cup packed fresh parsley (or ¼ cup parsley ¼ cup basil)
¼ cup Parmesan cheese
Salt, pepper & chili flakes to taste
Heat 1 tbsp olive oil in a pan.
Sauté mushrooms with wine and worcestershire or soy sauce
Simmer for about 10 minutes
In a food processor add all remaining ingredients as well as mushroom mixture and puree
Pesto is now done!
You can add some salt or lemon juice if you like to brighten up the flavours or add it later to the finished dish
You can allow the pesto to cool and keep it in the fridge for a few days to a week.
It is great tossed with pasta, on top of cannelloni or used to stuff chicken!
You can also mix with some cream cheese to serve as a spread or make a creamy pasta sauce!
Check the fresh pasta section at the grocery store as a great way to get good quality relatively inexpensive stuffed pasta
A twist on the traditional comfort food! Cheesy goodness with a touch of spice.
1 Jar Eudora’s Butter Chicken Sauce
2 Cups uncooked elbow macaroni
2 cups shredded cheddar cheese
2 cups milk
1/4 cup butter
2.5 tablespoon all purpose flour
Cook macaroni according to the package directions, drain and set aside
Melt butter in a saucepan over medium heat.
Sprinkle in the flour and stir until all the flour is dissolved and make sure there are no lumps. This butter and flour mixture is called a roux and is very handy in many recipes.
Add milk to the roux in a slow steady stream stirring constantly.
Add the butter chicken sauce and let simmer for 2-3 minutes
Add the cheese and stir the mixture until the cheese has melted and turn off the heat
You can add the macaroni to the saucepan, mix until all the macaroni is coated and serve it like this
You can place the cheese coated macaroni in a caserole dish sprinkle with 1/3 cup of breadcrumbs and bake at 350 F for 30 minutes
You can also change the type of cheese used in the dish. Mozzarella will give a great stringy cheese look when serving. adding 1/2 cup parmesan cheese will add a great sharp flavour. Monterrey Jack, gruyere and swiss are all great choices as well
You can also cook some chicken legs or thighs in the butter chicken sauce and add the shredded chicken to the mac n cheese
In Mexico they refer to any finger food or handheld street food as antojito. It literally means “little cravings.” In Canada when we order antojitos you will get cheesy goodness wrapped in a tortilla, baked and cut into pinwheels usually served with sour cream or salsa.
Here is a little twist on the delicious cheese filled appetizer using Eudora’s butter chicken sauce!
1 jar Eudora’s Butter Chicken Sauce
4 chicken thighs (skinless or skin removed)
1 x 8 oz container or box of cream cheese, softened
1 cup shredded cheddar cheese
4 large (10 inch) tortillas (we used spinach flavoured tortillas for the colour, but tomato or plain are also great)
1-2 tbsp butter (to cook chicken)
salt and pepper to taste
Place a medium size sauce pan on the stovetop and put on medium heat.
Sprinkle both sides of the chicken thighs with some salt, you may add a little pepper as well if you choose.
Melt the butter in the pan and when the butter has melted and just starting to bubble add the chicken.
We want to brown the chicken a little first to add some great flavour before adding the sauce. Cook the chicken for 2-3 minutes per side or until the chicken has browned.
Now add the butter chicken sauce, be careful as the butter may splash. To get all the saucey goodness from the jar fill the jar about halfway with water, close the lid of hte jar and shake. Add this to the pan as well. Don’t worry the sauce will reduce as it cooks.
Turn the heat down to medium-low and cover with a lid, let the chicken cook for about 20-25 minutes turning or rearrangeing the chicken every 5-10 minutes to ensure even cooking.
You can also use left over chicken from another meal that is already cooked and just let it simmer in the butter chicken sauce for 5-10 minutes to reheat. I often make a whole roast chicken (or buy one fully cooked from the store) and use it for multiple meals, this will save you some time
Once the chicken is cooked it should pull off the bone with a fork. If it does not shred into as small pieces as you like you may need to chop up the chicken a little.
Spread 1/4 cup of cream cheese evenly on each tortilla
Then spread the shredded chicken evenly on each tortilla and sprinkle with cheese
Roll up the torillas and place in a caserole dish or on a baking tray and bake at 350 for about 10 minutes
Allow to cool so that you can handle the tortillas and slice into 1 inch thick slices.
Fan the pinwheels out onto a serving tray or on a plate.
Eat as is or if you like mix some Eudora’s tomato chutney with sour cream and place a dollop in hte middle of the plate for dipping!
It is easy to find vegetarian or meatless recipes in Indian culture because many people who live in India and south Asia are vegetarian.
Okra is in my opinion a very underrated vegetable. Okra is used in many cultures around the world. It is very common in East and South Asia as well as North and West Africa but it is also found in the Southern United States especially Louisiana in gumbo.
I think that okra tastes like zucchini or maybe aubergine with a slight bitterness but is a little crunchy like a snap pea. Okra has a lot of body or meatiness as well which makes it ideal for meatless dishes.
Okra has a reputation of being slimey or gooey. This is true to an extent, to minimize the slime you can fry it or stew it for a long time like in gumbo. If you stew it however it may become mushy and act more like a thickener which may be another reason it is often in gumbo.
My okra was purchased at a local farmers’ market in Toronto. It is rare to find okra grown in Ontario, usually it is grown in subtropical countries. Local is always better if you can find it, otherwise it can be purchased at an Asian grocery store.
Now for the recipe, it is relatively simple and can be made in 1 pot, but you will need some rice or naan to accompany the dish.
1 pint okra, stems cut off
1 small onions, diced 1 jar Eudora’s Chana Masala garlic, salt, pepper and cumin optional
Saute the diced onion is a little olive oil until translucent
if you want at this point you can add the chopped garlic clove and a pinch of cumin
add the okra either whole or you can cut them into rounds to cook faster and it will be easier to eat bite size pieces.
cook on medium to low for about 10 minutes stirring occasionally.
Add the chana masala sauce, add 2 tbsp of water to the emplty jar and swirl it around to get every last drop of delicious sauce out and add this to the pan as well
cook for an additional 5 minutes on medium-low stirring occasionally.
Serve on a bed of basmati rice or with warm naan.
I personally think this tastes even better the second day when the sauce has a chance to get into the okra.
2. Lay out the slices of beef, flatten them a little bit with your hands. For this recipe you don’t need meat tenderizer.
3. Place a piece of bacon at the base of the slice and tightly roll the beef to the top.
4. Place a toothpick to keep it from unrolling.
5. When you put the toothpick in, try to poke it through like a needle and thread stitch; in the meat and then back out of the same side, NOT straight through (this will make for easier cooking later).
6. To a pot add 500 ml of Eudora’s Vindaloo or the milder Eudora’s Chana Masala Sauce and about 125-250 ml of water. The curry will have to simmer for a little while, so we are adding the extra water which will evaporate during the cooking process. Boil on medium-high.
7. Carefully add all the meat rolls to the pot, in a single layer if possible.
8. Cook for 20-25 minutes.
9. If you want you can certainly make this dish beforehand and reheat it on the stove before serving.
10. Serve this on a bed of yellow rice (turmeric infused rice) or white basmati rice
1 lb of lean ground beef or chicken or whatever meat you like
500 ml Eudora’s Chana Masala
2 green chillies
½ tbsp garam masala
½ tsp salt
1. Chop the onions and chilies very finely, or use a food processor, you may remove the seeds from the chillies if you want to reduce the heat.
2. Give a rough chop to the cilantro, about ½ a cup of the leaves.
3. Next mix all the ingredients together in an appropriate size bowl, don’t be afraid to get your hands dirty! Your hands are possibly the best mixing tool in the kitchen.
4. If you do not have garam masala or the individual spices such as cardamom, coriander and cumin or you do not want to add any extra spice it is okay, the meatballs will pick up the flavour from the sauce, but for best results add the extra spice.
5. Form the meat into balls about 1.5 inch in diameter, dense enough that they will hold their shape through the cooking process.
6. The trick to this recipe is to cook the meatballs in the curry so that they absorb some of the flavour. Add the sauce to a pot big enough to place all the meatballs in one layer on the bottom of the pot, then add the koftas. Cook the koftas until they reach an internal temperature of at least 71 C for a minimum of 15 seconds to ensure that they are fully cooked.
7. Enjoy this curry over a bed of basmati rice or with naan.