12th November 2009

    Chipotle Chicken Chowder

    chipotlechickenchowder

    I’ve been sitting on this recipe for a while, looks like I had bookmarked it about a year ago and finally got around to making it.  Originally from a Cooking Light recipe, this modified version from The Kitchen Sink features chicken, potatoes, and other veggies in a smoky-tasting, creamy broth — using just 1/4 cup of cream.


    Chris says:

    This is bueno — I knew I’d saved that link for a reason…

    Lisa says:

    It’s pretty creamy tasting…

    Chris says:

    I know! There’s a little cream in there, but not a lot — most of the texture is from pureeing the broth and onion, celery, and carrots.

    Lisa says:

    Oh good, I like that the potatoes aren’t pureed in. I like the chunks.

    Chris says:

    Same here… and I just want to add lime and cilantro to every recipe.

    Lisa says:

    Don’t we already?.

    Chris says:

    Good point.

    Lisa says:

    Good dinner.

    Chipotle Chicken Chowder
    1 chipotle chile canned in adobo sauce, minced with 1 tsp of the adobo sauce *
    1 tbsp extra virgin olive oil
    2 cups chopped onion
    1 cup chopped carrot
    1/2 cup chopped celery
    1 tsp ground cumin
    1 tsp ground oregano
    6 garlic cloves, minced
    6 cups chicken broth
    2 small chicken breasts, cooked and shredded
    3/4 lb yukon gold potatoes, in 1/2″ dice
    1/4 cup whipping cream
    1/3 cup chopped fresh cilantro, plus more to garnish
    1/2 teaspoon salt
    lime wedges

    Heat the oil in a large Dutch oven over medium heat. Add chopped chile, adobo sauce, onion, carrot, celery, cumin, oregano, and garlic; cook 7 minutes or until onion is tender, stirring frequently. Stir in broth; bring to a boil. Simmer for 20 minutes or until vegetables are tender.

    Remove pan from heat; let stand 5 minutes. Use an immersion blender to puree the mixture until smooth. Stir in the potatoes and chicken; bring to a simmer over medium heat. Cook, uncovered, 20 minutes or until potatoes are tender. Stir in cream and cilantro; simmer 5 minutes. Top with additional cilantro and serve with the lime wedges.

    * Tip: To avoid wasting an entire can of chipotles when you only need one for a recipe, do the following: Once the can is opened, line a baking sheet with foil, spoon each chipotle chile with sauce onto the foil, and place in the freezer. Once frozen, remove from the foil (they’ll slide right off) and place into a ziploc bag or other container and keep in the freezer. Easy to remove just one when required for future recipes.

    Print This Recipe

    posted in Cooking Light, Main Dishes, Mexican, Soups and Stews | 6 Comments

    5th June 2009

    Quick-Seared Poblano Beef Tips

    poblanobeef

    Meat and potatoes, Rick Bayless-style.  This easy recipe from Mexican Everyday features deliciously tender… tenderloin… dished up with potatoes and full-flavored, slightly spicy poblano peppers.  We don’t cook tons of red meat and aren’t fans of huge slabs of beef, so this was a nice treat.  The potatoes took a lot longer than suggested in the book, so I’ve adjusted the times below. By the way, gas ovens are fantastic for roasting peppers.

    Lisa says:

    Whoa, what’s this? We never have steak.

    Chris says:

    I know it — I was just in the mood for red meat, and this sounded really good.

    Lisa says:

    Well it certainly smells good… how spicy are the peppers?

    Chris says:

    Not very — they’re the poblanos, so they have a nice flavor but aren’t usually very hot.

    Lisa says:

    Didn’t you almost kill my mom with some “aren’t usually hot” peppers?

    Chris says:

    Hey, that wasn’t my fault! I blame the produce lady. Besides, I really enjoyed that dish, even if it was way overly spicy. Anyway, back to this dish — these strips aren’t hot!

    Lisa says:

    I know, I just finished.

    Chris says:

    Uh, what?

    Lisa says:

    Yeah, while you were going on for 20 minutes about pepper excuses, I was enjoying this delicious dinner. I loved the steak.

    Chris says:

    What the — 20 minutes? That was barely 20 words!

    Lisa says:

    Whatevs. Like I said, I thought it was delicious.

    Chris says:

    Okay, well, yes. Ditto!

    Quick-Seared Poblano Beef Tips
    2 small poblano peppers
    1 tbsp olive oil
    1/2 lb beef tenderloin
    salt
    1 small white onion, sliced 1/4″ thick
    2 medium Yukon Gold potatoes (1/2 lb), cut into 1/2″ pieces
    3 garlic cloves, peeled and finely chopped
    1/4 cup dark beer
    1 tbsp Worcestershire sauce
    1/4 cup chopped cilantro

    Roast the poblanos over an open flame, turning regularly until blackened and blistered all over, about 5 minutes. Wrap in foil and let sit until cool.
    Heat the oil in a large skillet over medium-high heat. When hot, sprinkle the beef generously with salt, then put into the hot pan, spreading into a single layer. Cook, stirring frequently, until the meat is almost done — 4 minutes for medium-rare. Remove to a plate.
    Return the skillet to medium-high heat and add the onion and potatoes. Cook, stirring regularly, until the onion is richly browned, 10 to 12 minutes. Add the garlic and stir for about a minute, until aromatic. Pour in the beer and Worcestershire, sprinkle in 1/4 tsp salt, and lower the heat to medium. Let cook, stirring regularly until most of the liquid has reduced and the potatoes are tender, 10-15 minutes longer.
    While the mixture is simmering, rub the blackened skin off the poblanos and pull out the stems and seed pods. Cut into 1/4″ strips and add them to the skillet.
    When the potatoes are tender, return the meat to the pan and sprinkle on the cilantro. When the meat has heated through, taste and add salt if necessary.

    2 Servings

    Print This Recipe

    posted in Mexican Everyday | 2 Comments

    2nd May 2009

    Toasted Coconut Cilantro Rice

    cilantrococonutrice

    This rice was fantastic! We heart cilantro — added to the combination of the toasted coconut and the hint of spice from the jalapeño, this rice has a great burst of flavor. It was the perfect accompaniment to a shrimp and mango salad. I scaled down this recipe from the one posted at epicurious.


    Chris says:

    Hey, come here and taste this!

    Lisa says:

    Whoa, that’s awesome… the toasted coconut adds a nice crunch.

    Chris says:

    It does — I was a little leery about using the sweetened coconut, but it didn’t end up making the rice overly sweet.

    Lisa says:

    So it’s basically just the rice, coconut, and cilantro?

    Chris says:

    Pretty much… the rice is cooked with some ginger and jalapeño, and then you just stir in the rest after it’s cooked. Really easy. Some reviewers suggested cooking the rice with a little coconut milk to add even more flavor, but I like it as is.

    Toasted Coconut Cilantro Rice
    1 cup basmati rice
    1/4 cup sweetened flaked coconut
    1 tsp finely chopped peeled fresh ginger
    1 tsp finely chopped fresh jalapeño including seeds
    3 tsp vegetable oil, divided
    1 1/3 cups water
    1/2 tsp salt
    2/3 cups packed fresh cilantro sprigs
    2 scallions, chopped (1 cup)

    Put oven rack in middle position and preheat oven to 350°F.
    Wash rice in several changes of cold water in a bowl until water is almost clear. Soak rice in cold water 30 minutes, then drain well in a sieve.
    Spread coconut in a shallow baking pan and toast in oven, stirring occasionally, until pale golden, 6-7 minutes. Watch carefully to make sure it doesn’t burn, then cool completely.
    Cook ginger and jalapeño in 1 tsp oil in a 4-quart heavy pot over moderate heat, stirring, until chile is softened, about 2 minutes. Add rice and cook, stirring, until fragrant, about 2 minutes. Stir in water and 1/4 tsp salt and bring to a boil, covered. Reduce heat to low and cook, covered, until rice is tender and water is absorbed, 12 to 15 minutes.
    Remove from heat and let stand, covered, 5 minutes. Fluff rice with a fork and transfer to a large bowl.
    While rice cooks, pulse together coconut, cilantro, scallions, and remaining 2 tsp and 1/4 teaspoon salt in a food processor until finely chopped.
    Add cilantro mixture to cooked rice and stir gently until combined well.

    3 Servings

    Print This Recipe

    posted in Main Dishes | 8 Comments

    21st February 2009

    Kashmiri-Style Kidney Beans with Parsnips

    parsnipandkidneybeans

    I found this recipe on AllRecipes while looking for a way to use the parsnips in our CSA box. The original features turnips, but I thought that the substitution would probably work out fine, and it certainly did. This is a really simple, flavorful recipe that seems very adaptable and would be a great way to use up turnips, parsnips, or carrots.


    Lisa says:

    What’s in here with the kidney beans?

    Chris says:

    Parsnips. The original recipes used turnips.

    Lisa says:

    Wait, what’s the difference again? I always forget.

    Chris says:

    Parsnips look like big white carrots, and turnips are those round purple ones.

    Lisa says:

    Oh yeah — well whichever one this is, it’s delicious. It almost tastes like a slighty-sweet potato.

    Chris says:

    I thought so too. I just really like the flavor of the sauce.

    Lisa says:

    And wahoo, another vegetarian meal!

    Chris says:

    Yeah, how’d that happen? Where’s the beef?

    Lisa says:

    I’m campaigning for another Vegetarian Week like we did a while back.

    Chris says:

    Can we count bacon as a vegetable?

    Kashmiri-Style Kidney Beans with Parsnips
    4 parsnips, peeled and cubed
    1 cup water
    1/2 tsp salt
    1 14.5-oz can kidney beans, drained
    2 tbsp vegetable oil
    1/2 tsp whole cumin seeds
    1/2 tsp whole fennel seeds
    1 cup finely chopped red onion
    1/2 tsp minced fresh ginger root
    3 garlic cloves, crushed
    1 cup chopped tomatoes
    1/2 tsp salt
    1 tsp paprika
    1/2 tsp turmeric
    1/2 tsp ground ginger
    2 tbsp water
    1/2 tsp garam masala
    cilantro, to garnish

    Place parsnips into a saucepan with the water and 1/2 teaspoon salt. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the parsnips are soft, about 5 minutes. Once tender, stir in the kidney beans, and cook 5 minutes more.
    Meanwhile, heat the vegetable oil in a skillet over medium-high heat. Stir in the cumin and fennel, and cook until the spices toast and become fragrant, about 1 minute. Stir in the onion, and cook until it turns golden brown, about 5 minutes. Stir in the minced ginger and garlic, cook and stir for 30 seconds, then add the tomatoes and salt, and continue cooking until the mixture turns pasty. Finally, stir in the paprika, turmeric, ground ginger, and 2 tablespoons water; cook 2 minutes more.
    Add the tomato mixture to the parsnips, and simmer 10 minutes. Season with garam masala before serving and top with chopped cilantro. Serve over basmati rice or similar.

    3 Servings

    Print This Recipe

    posted in Indian, Main Dishes, Vegetarian | 4 Comments

    29th December 2008

    Manzana Chili Verde and Firecracker Cornbread

    chiliverde

    Another set of recipes in our trying-to-keep-it-light, post-holiday trend… I made this stew from Veganomicon and Lisa made an awesome cornbread adapted from a recipe @ 101 Cookbooks.  The chili has too many green vegetables to count, plus Granny Smith apples!  The cornbread had a nice little kick that went really well with the chili.


    Lisa says:

    Hey, this is a little spicy… and… sweet? Hmmm…

    Chris says:

    Well yeah, it’s a *little* sweet… there’s apples in it. But it’s not overly so. There’s a lot going on.

    Lisa says:

    You’re right… I’m adding a little bit of salt to mine.

    Chris says:

    The cornbread is awesome. Those peppers in it keep it pretty moist — I don’t need to slather my piece with butter.

    Lisa says:

    Hm, I *really* like this chili, it’s growing on me with every bite.

    Chris says:

    I couldn’t believe how many green things went in this… tomatillos, apples, cilantro, poblanos, jalapeños, green onions…

    Lisa says:

    …don’t forget avocados!

    Chris says:

    That Kermit was full of it — seems like it’s pretty easy being green.


    Manzana Chili Verde
    1 lb baby Yukon golds, cut into 1/2″ pieces
    2 tbsp olive oil
    1 large yellow onion, diced small
    3 jalapeños, seeded and sliced thinly
    2 poblano peppers, seeded and chopped into 1″ pieces
    4 cloves garlic, minced
    3 tsp ground cumin
    1 tsp dried oregano
    1 tsp salt
    1 cup dry white wine
    1 lb tomatillos, papery skin removed, washed, chopped into 1/2″ to 3/4″ pieces
    2 Granny Smith apples, cored, quartered, and sliced thinly
    2 cup vegetable broth
    1 cup loosely packed fresh cilantro
    1/4 cup shopped scallions
    1 15-oz can small white beans, drained and rinsed
    Juice of 1 lime
    Avocado slices for garnish

    Place the chopped potatoes in a small saucepan, cover with water, and bring to a boil. Let boil, covered, for a little less than 20 minutes, until the potatoes are easily pierced with a fork. Drain and set aside.
    Meanwhile, heat a large pot over medium-high heat. Saute the onion, jalapeños, and poblanos in oil for about 10 minutes, until everything is softened and the onions are slightly browned.
    Add the garlic, cumin, oregano, and salt. Saute for 1 more minute, until the garlic is fragrant. Add the white wine and tomatillos, raise the heat a bit to let the wine reduce and the tomatillos release their juices, about 5 minutes.
    Add the apples, vegetable broth, scallions, and 1/2 cup of the cilantro. Lower the heat to a simmer, cover, and cook for 20 minutes.
    Use an immersion blender to partially puree everything, or transfer half the chili to a food processor and puree, then return to the pot.
    Taste for tartness: if bitter, add a teaspoon or two of sugar to level things out. Add the cooked potatoes and the beans, simmer for a few more minutes, until everything is heated through.
    Add the remaining cilantro and the lime juice. Ladle into bowls, garnish with the avocado and scallions, and serve.

    4-6 Servings

    Firecracker Cornbread

    2 tbsp butter
    1 tsp red pepper flakes
    1 cup unbleached white flour
    3/4 cup fine-grain cornmeal
    1/4 cup natural cane sugar
    1 tbsp baking powder
    1 1/2 tsp fine grain sea salt
    1 cup almond milk
    1 large egg
    1 4-oz can mild green chilies

    Preheat your oven to 350F degrees, with a rack in the middle.
    Just before you make the batter, in a small saucepan, melt the butter, stir in the red pepper flakes, and pour into a 9-inch pie tin or baking dish. Place in the hot oven.
    In a medium bowl whisk together the flour, cornmeal, sugar, baking powder and salt. In a separate bowl whisk together the almond milk, egg, and chilies. Pour the wet ingredients over the dry and stir until just combined. Now very carefully remove the hot pan with butter from the oven. Fill it with the cornbread batter, pushing the batter out to the sides if needed. Bake for 30 – 40 minutes or until the edges are golden and the center is just set.

    Makes 10 slices.

    Print This Recipe

    posted in Breads and Muffins, Main Dishes, Veganomicon, Vegetarian | 4 Comments


    Page optimized by WP Minify WordPress Plugin