24th March 2008

    White Chili


    I bookmarked this white chili recipe featured on Blue Kitchen (GREAT photos) back in November and finally got to making it this weekend. It’s definitely not the usual “ground beef and kidney beans” fare… this spices in this chili include bay leaf, oregano, and… ginger! Unusual, but subtle. We loved it.

    Chris says:

    Usually I seed the jalapeños when I make chili, but since there wasn’t anything else really “hot” in the recipe, like chili powder, I left most of the seeds in.

    Lisa says:

    Really? I was all prepared to say “Spicy!” after my first bite, but it’s not that hot. It has a really good flavor, though.

    Chris says:

    Doesn’t it? I was wondering how it was going to taste with that ginger, but it’s very subtle. It doesn’t overpower the taste at all.

    Lisa says:

    The toppings make it a really colorful dish. Yay cilantro!

    Chris says:

    I think we’re going to have to change the name of this blog to We [Heart] Cilantro and Onions — I think we use them in 75% of the meals we make.

    Lisa says:

    Speaking of cilantro, what’s with these people?

    Chris says:

    Hey, that just means there’s more for us…

    White Chili
    ———–
    1-1/2 tablespoons olive oil
    2 medium onions, chopped
    1 jalapeño pepper, finely chopped
    2 large cloves garlic, minced
    1/4 inch thick piece of fresh ginger, peeled and minced
    1 pound boneless, skinless chicken breast, cut into bite-sized chunks
    5-6 white mushrooms, quartered
    1 tablespoon flour
    2 cups low-sodium chicken broth
    2 15 oz cans white beans, drained and rinsed
    1/4 cup chopped cilantro, more for garnish]
    1 bay leaf
    1 teaspoon dried oregano
    2 teaspoons cumin
    1/2 teaspoon each, salt and freshly ground black pepper
    1 small tomato, chopped
    2 green onions, thinly sliced

    Heat a large sauce pan over a medium heat. Add olive oil. Add onions and jalapeño pepper and cook, stirring occasionally, for 5 minutes. Add garlic and ginger and cook until fragrant, another minute or so. Add chicken and mushrooms. Cover and cook for 5 minutes, stirring occasionally to cook chicken on all sides.

    Sprinkle in flour and stir to coat. Cook, stirring constantly, for 1 minute. Add broth, beans, 1/4 cup cilantro, bay leaf, oregano, cumin, salt and pepper. Cover, reduce heat and simmer until vegetables are tender and chicken is cooked through, 10 to 15 minutes.

    Discard bay leaf and adjust seasonings. Spoon chili into bowls and garnish with tomato, cilantro and green onion.

    4 Servings

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    posted in Main Dishes | 6 Comments

    24th March 2008

    Butternut Squash Muffins with a Frosty Top


    Lisa made these muffins adapted from a recipe found in Jamie Oliver’s cookbook, Jamie At Home. She cut the oil way down from the recipe, and nixed the walnuts (Whole Foods apparently didn’t stick them in the bag), but they turned out pretty darn good just the same.

    Lisa says:

    “With a Frosty Top”? What a random name… why can’t they just be called Butternut Squash Muffins?

    Chris says:

    ‘Cause he’s a Brit… I hear they talk funny. Besides, it’s not like a traditional frosting… it’s a bit… goopier.

    Lisa says:

    It’s almost as if you should dip each one in the frosting just before you eat it.

    Chris says:

    Well with all the extra frosting we ended up with, that’s exactly what I’m doing.

    Lisa says:

    I love that citrus taste! Okay, if these stay in the house any longer they’ll migrate directly from the kitchen into my mouth.

    Chris says:

    Looks like the folks at work are getting muffins tomorrow!

    Butternut Squash Muffins with a Frosty Top
    ——————————————
    14 ounces butternut squash, seeded and roughly chopped
    1 & 1/4 cups light brown sugar
    4 large organic eggs
    pinch of salt
    2 & 1/2 cups all-purpose flour, unsifted
    2 heaping tablespoons baking powder
    1 teaspoon ground cinnamon
    3 tablespoons extra-virgin olive oil
    1/4 cup applesauce

    For the Frosty Topping:
    1 orange, zested
    1 lemon, zested
    1/2 lemon, juiced
    1/2 cup 2% Greek yogurt
    2 heaping tablespoons powdered sugar, sifted
    1/2 teaspoon vanilla extract

    Preheat the oven to 350F. In a food processor, pulse the butternut squash until finely chopped. Add the sugar and eggs. Add in a pinch of salt, the flour, baking powder, cinnamon, olive oil, and applesauce and mix until well beaten. Scrape the sides if needed, and mix only until everything is well combined.

    Fill a regular sized muffin tin lined with paper cups until each cup is just over 3/4 full. Cook 20 – 25 minutes until a wooden toothpick inserted in the center of a muffin comes out clean. Allow muffins to cool on a wire rack.

    For the topping: Place the zest and lemon juice in a bowl. Add the yogurt, the sifted powdered sugar and vanilla and mix well. Taste, and adjust the sweet and sour accordingly. Keep in the fridge until ready to top the muffins. Sprinkle the topped muffins with a little more orange zest.

    Makes 18-20 muffins

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    posted in Breads and Muffins | 0 Comments

    22nd March 2008

    "Kitchen Sink" Minestrone

    A few nights ago Lisa made one of those perfect-to-use-up-the-CSA-box recipes: this warming soup used just about every vegetable in the kitchen; adding a little pasta and some beans turned it into a great meal.

    Chris says:

    I love recipes like this that have so many vegetables in them…

    Lisa says:

    I know! The great thing about this recipe is that you can basically change the veggies based on what you have in the kitchen.

    Chris says:

    Remember when you used to complain about soups and stews that didn’t have meat in them?

    Lisa says:

    Only because I didn’t think they’d fill me up!

    Chris says:

    That’s what the pasta and beans are doing for ya.

    Lisa says:

    Yep… although it may be time for a meatstravaganza soon.

    Chris says:

    Huzzah!

    “Kitchen Sink” Minestrone
    ————————-
    1 tbsp olive oil
    1 cup chopped onion
    1 cup diagonally sliced carrot
    1 green bell pepper, chopped
    3 cups diced tomato
    2 cups diced peeled butternut squash (about 1 small)
    1/2 cup sliced mushrooms
    1 zucchini, sliced
    2 cups water
    1/2 teaspoon salt
    1/4 teaspoon black pepper
    2 (16-ounce) cans fat-free, less-sodium chicken broth
    1 (16-ounce) can cannellini beans, rinsed and drained
    2 garlic cloves, minced
    2 cups small broccoli florets
    2 cups thinly sliced collard greens
    1/2 cup uncooked small seashell pasta
    2 teaspoons dried sage
    3/4 teaspoon dried thyme

    Heat oil in a large Dutch oven over medium heat until hot. Add onion, carrot, and bell pepper, and sauté 6 minutes or until onion is tender. Add tomato and next 9 ingredients (tomato through garlic), and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until vegetables are tender. Stir in broccoli, greens, and pasta; cover and cook 5 minutes or until pasta is done. Stir in sage and thyme.

    6-8 Servings

    I’m also submitting this one to Presto Pasta Nights… it’s been a while!

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    posted in Main Dishes | 4 Comments

    18th March 2008

    Mushroom Chili

    A few nights ago we made this Mushroom Chili, as featured in The Mushroom Lover’s Mushroom Cookbook. Portobello and Oyster mushrooms really add a lot of texture and flavor to the usual beans, tomatoes, and spices.

    Lisa says:

    Mushrooms in chili sounded… interesting… it ended up being really good. I liked adding Chipotle Tabasco to the bowl.

    Chris says:

    And I certainly didn’t miss any meat. I love all those shrooms!

    Lisa says:

    This was just as tasty the next day.

    Chris says:

    Tell me about it — hooray for afternoon snack!

    Mushroom Chili
    ————–
    2 cans black beans, drained, liquid reserved
    3 tbsp vegetable oil
    1 large onion, diced
    4 large cloves garlic, minced
    1 large jalapeño, minced
    12 oz (about 2 medium) portobello mushrooms, stemmed, cleaned, and diced 1/2 inch
    12 oz (about 3 large) oyster mushrooms, trimmed and cut into 1/2 inch dice
    2 tsp chili powder
    2 tsp ground coriander
    1 tsp ground cumin
    2 cups canned diced plum tomatoes
    2 tbsp chopped fresh oregano
    1 1/2 tsp sea salt
    2 tbsp fresh lime juice
    2 tbsp chopped fresh cilantro
    1/2 tsp hot red pepper sauce

    Heat the oil in a large pot over medium heat. Add the onion, garlic, and jalapeño. Sauté until the onion is softened, about 4 minutes. Add the mushrooms and chili powder, coriander, and cumin. Sauté until the mushrooms have absorbed the oil and begin to shrink, about 4 minutes. Add the tomatoes, oregano, and salt. Heat to a boil, then lower to a simmer. Cover and cook until the portobellos are very soft, about 20 minutes. Add the beans and enough liquid to cover the mushroom mixture. Simmer for 10 minutes. Stir in the lime juice, cilantro, and hot pepper sauce. Adjust the seasonings to your liking.

    4 Main-Dish Servings

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    posted in Main Dishes, The Mushroom Lover's Cookbook | 1 Comment

    17th March 2008

    Nasi Goreng (Indonesian Fried Rice)


    Carrie was over tonight to enjoy the first recipe we’ve made from Asian Flavors, a book we’ve been sitting on since Christmas. The chapters in the book are divided by ingredients (for example: lime leaf, coconut, etc.), and the recipes in each section feature that key ingredient. This fried rice dish was featured in the Soy chapter and uses kecap manis, a thick, sweet soy sauce used in many Indonesian dishes.

    Carrie says:

    Now *this* is a Carrie dinner!

    Chris says:

    Mmmm… I like the little egg on top. I’m usually not a fan, but this is really paper-thin.

    Lisa says:

    Yum, I like this dish! Cathy will be glad to hear we finally made something from the book. :)

    Chris says:

    It’s almost a meat-stravaganza… small shrimp, jumbo shrimp… chicken…

    Lisa says:

    So you just followed the recipe exactly?

    Chris says:

    Pretty much… used a bit less oil than listed below… so there was some sticking to the wok… but that’s a small price to pay!

    Nasi Goreng (Indonesian Fried Rice)
    ———————————–
    1 tsp sambal oelek
    2 tbsp kecap manis
    1 tbsp ketchup
    4 tbsp peanut oil
    4 scallions, chopped
    2 carrots, sliced
    4 oz button mushrooms, sliced
    1 garlic clove, peeled and crushed
    1 chicken breast, skinned and cut into small pieces
    4 oz frozen peas
    8 oz long grain rice, cooked *
    4 oz small peeled shrimp
    8 jumbo shrimp
    1 large egg, beaten

    * Cook the rice the day before and refrigerate
    Prepare and cook the jumbo shrimp as desired (I marinated in lime juice and grilled them on skewers).
    Mix together the first three ingredients and set aside. Heat two tablespoons of peanut oil in a wok and stir-fry the scallions and carrots for two minutes over medium heat. Add the mushrooms and garlic and stir-fry for another two minutes. Remove and set aside.
    Add 1 tbsp of peanut oil to the wok, increase the heat to high, and stir-fry the chicken for two minutes. Return the vegetables to the wok, add the peas, rice, and small shrimp and pour in the sambal oelek mixture. Toss the ingredients together over the heat for three minutes until piping hot. Pile into a serving dish, arrange the jumbo shrimp around, and transfer to a low oven to keep warm.
    Heat the remaining peanut oil in a small skillet, add the egg, and cook until it sets as a thin omelet. Tip out of the skillet onto a cutting board and cut into strips. Arrange the strips over the rice mixture in a lattice and serve.

    4 Servings

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    posted in Asian Flavors, Indonesian, Main Dishes | 4 Comments


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