1
Sparkling Margaritas
An easy, quick recipe to surprise your
guests anytime.
start to finish
20
minutes
INGREDIENTS
1
cup bianco (white) tequila
%
cup lime juice
x/ i
cup triple sec or any orange-flavoured
liqueur
sparkling wine or champagne (about
V /2
cups)
lime peel strips or very thin lime slices
PREPARATION
In a cocktail shaker combine half the tequila,
lime juice, and triple sec with plenty of ice.
Shake for 5 seconds and strain mixture into
three glasses. Repeat with remaining tequila,
juice, and triple sec. Top each serving with
sparkling wine. Add a lime peel strip. Add
additional lime juice to taste.
Makes
6
servings.
Each Serving 188
cal, Ogmfat, 0 mg chol,
1 mg sodium, 18 gm carb, 1 gmfibre, 0 gm pro.
Chorizo-Pepper
Hand Pies
A blend of fresh, bright flavours from
tomatoes and herbs makes this a must-try.
prep 45 minutes cook 17 minutes
B A K E
12 minutes
O V E N
400°F
INGREDIENTS
1
tbsp extra virgin olive oil
V4
cup finely chopped red onion
2
cloves garlic, minced
y2
a yellow sweet pepper, seeded and
finely chopped
150 gm uncooked chorizo sausage or any
other spicy-sour sausage
l/ 2
cup chopped tomato
1
tsp dried oregano, crushed
y2
tsp ground cumin
110 gm grated queso fresco cheese (% cup)
or use paneer or feta cheese instead
500 gm frozen puff pastry sheets (2 sheets),
thawed (available at most specialty food
stores)
1
egg yolk, lightly beaten
1
tbsp milk
1
recipe Sweet Pepper Topper,
below
taco sauce or salsa (optional)
PREPARATION
1. For filling, in a large frying pan heat oil
over medium heat. Add onion, garlic, and
sweet pepper. Cook 7 minutes or until tender,
stirring occasionally. Add sausages. Cook 5
minutes or until no longer pink, breaking up
sausage and stirring occasionally. Drain fat.
Return to heat; add tomato, oregano, and
cumin. Simmer, uncovered, 5 to
8
minutes or
until the liquid has evaporated. Season with
salt and black pepper. Let cool. Add the queso
fresco/paneer/feta and stir to combine.
2. Preheat oven to 400°F. On a floured surface
with a floured rolling pin, roll puff pastry to
%
inch thickness. With a 3% inch round cookie
cutter, cut 24 circles. Place 1 tablespoon
filling in centre of each circle. Combine
beaten egg yolk with milk. Brush edges of
half the circle with egg wash. Fold circle over
to enclose filling; pinch edges together to
seal. Brush tops with egg wash. Place on an
ungreased baking sheet; bake
12
minutes or
until golden brown.
3. Serve with Sweet Pepper Topper and salsa.
Makes 24 hand pies.
Sweet Pepper Topper In small bowl
combine
1
cup chopped yellow sweet pepper,
%
cup chopped pitted black olives, and
l/
cup
chopped fresh Italian (flat-leaf) parsley.
Make Ahead Unbaked or baked hand pies
can be made well in advance and frozen.
Remove from freezer; place on ungreased
baking sheets in single layer. For frozen
unbaked pies, bake 17 to 19 minutes. If
baked before freezing, reheat 5 to
6
minutes
on top rack of a 400° F oven.
Each Serving
164 cal, 1
1
gmfat, 16 mg chol,
234 mg sodium, 12 gm carb, 4 gm pro.
Grilled Pork Tenderloin
Hot and spicy meat with sweet and sour
salsa will tantalize you with each bite.
prep 30 minutes marinate 30 minutes
grill 30 minutes stand 15 minutes
INGREDIENTS
1
kg pork tenderloins
2
tsp olive oil
2
tsp chilli powder (hot-style, if desired)
1
tsp ground ancho chile pepper (If you
don’t find these, you can use
bhanvan led
mirch instead)
1
tsp ground cumin
1
tsp dried oregano, crushed
1
recipe Pineapple and Papaya Salsa,
next page
2
tbsp pumpkin seeds (pepitas), toasted
or use
magaz
instead
coriander sprigs
PREPARATION
1. Trim fat from pork. Rub pork with olive oil.
In a small bowl combine chilli powder, ancho
chile pepper, cumin, oregano,
1
teaspoon
black pepper, and 1 teaspoon salt. Rub
mixture all over pork until well coated. Let
stand at room temperature for 30 minutes or
cover and refrigerate up to
2
hours.
2. For a charcoal grill, arrange medium-hot
coals around a drip pan. Place pork on greased
grill rack over drip pan. Cover; grill 30 to 35
minutes or until slightly pink in the centre.
For a gas grill, preheat grill. Reduce heat to
medium. Adjust for indirect cooking. Place
pork on greased rack on unheated side of grill.
Cover; grill as above. Remove pork from grill;
tent with foil and let rest for at least
15 minutes or until cool to touch.
3. To serve, cut pork into very thin slices and
place on a platter. Top with Pineapple and
Papaya Salsa, pumpkin seeds, and coriander.
Makes
6
servings.
Each Serving
(with V2 cup Pineapple and
Papaya Salsa
)
267 cal, 9 gmfat, 98 mg chol, 584
mg sodium, 11 gm carb, 2 gm fibre, 34 gm pro.
