10th December 2007

Latin Tomato and Mushroom Soup

Tonight I made a soup adapted from The Mushroom Lover’s Mushroom Cookbook: a chicken broth-based soup with plenty of veggies, chicken, and sauteed mushrooms. The original recipe suggests huitlacoche (also known as ‘corn smut’), but I couldn’t find any here in Seattle.

Chris says:

This is really good — and a nice change of pace from the Great Bowls of Fire soup/stews; most of those seem to have tomato bases.

Lisa says:

Yeah this one’s a bit thinner because of the broth — but really good. And not too spicy.

Chris says:

Yeah, not real hot peppers in here, but they do add flavor. I’m going to make this one again when I stumble across some of that corn smut!

Latin Tomato and Mushroom Soup
6 cups chicken broth
1 14.5 oz can black beans, drained
1 cup shredded chicken
1 cup corn kernels
1/2 cup tomato puree
4 green onions, thinly sliced, white and green parts separated
1 large anaheim pepper
1 small poblano pepper
2 large portobello caps
1/4 cup chopped cremini mushrooms
1 tbsp olive oil
1/2 cup cilantro, chopped
1 tbsp lime juice
tortilla strips *

Combine the stock, chicken, corn, tomato puree, whites of green onion, peppers, and black beans in a large pot over high heat and bring to a boil. Reduce the heat, cover, and simmer 15 minutes.
Meanwhile, heat a skillet over medium heat and sautee the mushrooms in the olive oil until they give up their juices. Set aside.
Stir in the mushrooms, cilantro, lime juice, and green onions, and simmer for 2 minutes. Season with salt and pepper.
Serve hot, sprinkling each bowl with tortilla strips.

* To make tortilla strips, cut 2-3 corn tortillas into thin strips, spray with cooking spray and bake in a 400F oven for 10 minutes or until crisp.

posted in Main Dishes, The Mushroom Lover's Cookbook | 5 Comments

9th December 2007

Garlic and Pepper Chicken with Thai Fried Rice

Tonight I made a recipe that I had seen on Real Thai Recipes. Chicken is stir-fried with lots of garlic (yes, please!), white pepper, and fish sauce. To accompany the chicken I made a Thai Fried Rice based on a few different recipes online.

Chris says:

The garlic in this is so good!

Lisa says:

Why is it so spicy?

Chris says:

Is it? Doesn’t seem that way to me, there aren’t any hot chilies or anything… just pepper.

Lisa says:

It’s delicious, but yeah, seems spicy to me. Maybe I’m not used to white pepper… hey, what the?

Chris says:

I’m investigating by eating off your plate.

Lisa says:

Hands off, sucka!

Garlic and Pepper Chicken
1 large chicken breast, sliced
1/4 cup garlic cloves, smashed
3/4 teaspoon palm sugar (or white sugar)
3/4 teaspoon white pepper powder or black pepper powder (or mix ’em!)
1 3/4 teaspoons fish sauce
1-2 tablespoons vegetable oil (enough to coat bottom of pan)
2-3 tablespoons water
1 teaspoon cilantro leaves (for garnish)

Add vegetable oil to pan over medium-high heat. When oil is just about smoking, add in garlic and stir-fry until lightly browned. Add in chicken and stir-fry until chicken is fully cooked and starts to brown. If chicken starts to stick to pan, add a little water. Add in fish sauce, sugar, and white pepper, and stir until well blended, adding water if necessary. Serve immediately.

Thai Fried Rice
1 tbsp peanut oil
2 cloves garlic, chopped
1 shallot, sliced
3 tbsp egg whites
3 cups cooked rice
1 roma tomato, cut into 8 wedges
1 green onion, chopped
2 tsp soy sauce
1 tsp fish sauce
1 tsp sugar
1 tsp white pepper

Heat the oil in a wok over high heat until it’s almost smoking. Add the garlic until lightly browned, then add the shallots and stir-fry for a minute. Add in the egg whites and stir until egg is cooked through. Add in the rice, and stir in the remaining ingredients until warmed and well blended. Adjust spices to your liking.

posted in Main Dishes, Thai | 7 Comments

9th December 2007

Savory Bulgur with Vegetables

Lisa prepared this dish for Carrie’s holiday party; this savory bulgur side dish is loaded with different vegetables.

Lisa says:

I made some modifications from the recipe that Weight Watchers lists — I added onions and mushrooms, and made it with veggie broth instead of chicken broth.

Chris says:

Sigh; the curse of cooking for vegetarians… I kid!

Lisa says:

It wasn’t too bad, though I did have to add some salt… this is yum, but you know what the best part is?

Chris says:

What’s that?

Lisa says:

It’s 1 point!

Savory Bulgur with Vegetables
1 tsp olive oil
1 cup zucchini, chopped
1 small onion, chopped
1 cup mushrooms, sliced
1/2 cup carrot(s), sliced
1/2 cup sweet red pepper(s), chopped
1/4 cup scallion(s), chopped
1/2 cup vegetable broth
1 tbsp fresh lemon juice
1 tsp garlic powder
1/4 cup parsley, fresh, chopped
3 cups cooked bulgur

6 servings

posted in Main Dishes, Weight Watchers | 1 Comment

8th December 2007

Rutabaga and Cilantro Muffins

I first saw these muffins on Rose’s 64 sq ft kitchen a couple of weeks ago and knew I’d have to try them out. Cilantro? In a muffin? With *rutabaga*?? I think the only time I’d ever had rutabaga was as a kid, where it was mashed with carrots. So the recipe sounded crazy — but just crazy enough to work! We brought the moist, savory muffins to Carrie’s holiday party.

Carrie says:

Hey, Muffin Man!

Krishna says:

Mmmm… these are good, what’s inside?

Chris says:

You tell me!

Krishna says:

Roasted bell peppers… cilantro…

Thad says:

Buckwheat flour…

Krishna says:

Rhubarb? Beet? No? It’s a veggie? Turnip?

Thad says:


Chris says:

We have a winner!

Rutabaga and Cilantro Muffins (courtesy 64 sq ft kitchen)
1 1/4 cups all-purpose flour
1/2 cup buckwheat flour
2 tsp baking powder
3/4 tsp sea salt
1/4 tsp freshly ground pepper
1 tsp freshly ground coriander seeds
1 tsp honey
2 tbsp cilantro leaves, chopped
1 1/2 cups rutabaga, peeled and finely shredded
1 red pepper, roasted, peeled and diced *
2 large eggs
1 cup whole milk
1/2 cup olive oil

* To roast bell peppers, grill or broil the peppers, turning regularly, until the skin blackens and begins to peel. Place into a plastic bag and seal: the steam will help separate the skin. When cool enough to handle, remove from plastic; the skin should peel off easily.

Preheat the oven to 400F. Butter and flour 12 muffin-pan cups.
In a bowl, stir together the all-purpose flour, buckwheat flour, baking powder, salt, ground black pepper, cilantro and the ground coriander. Beat the eggs until blended. Add the milk, oil, honey, red peppers and shredded rutabaga and beat until blended. Add the dry ingredients and mix just until moistened.
Spoon the batter into the prepared muffin-pan cups. Bake for 15-18 minutes until a toothpick inserted in the center comes out just a little moist. Do not over bake them.
Let them cool in the pan on a wire rack for two minutes, and then invert them onto the rack.
These muffins can be stored for up to 2 days in an airtight plastic container.

posted in Breads and Muffins | 3 Comments

6th December 2007

Chile-Marinated Pork with Black Bean Salsa

This is a recipe that I’ve really been looking forward to making from Healthy Latin Cooking. We usually don’t make pork (Lisa’s not sure if she likes it) unless it’s in a stew, but after tonight’s meal I think we’ll be making it more often. The pork marinates in a delicious combination of chipotle peppers, citrus juices, garlic, and onions.

Lisa says:

Wahoo! Pomegranate seeds!

Chris says:

I love how they explode in your mouth. Hey, this dish looks Christmas-y. This Other White Meat(tm) has so much flavor! Guess that’s what 24 hours of marinating gets you.

Lisa says:

Dammit, you have to stop making such delicious meals — I just eat and eat and eat!

Chris says:

Isn’t that the point?

Chile-Marinated Pork with Black Bean Salsa
1-1/4 lb pork loin, trimmed of all visible fat
3 canned chipotle peppers, coarsely chopped
3 cloves garlic, coarsely chopped
1/4 small red onion, coarsely chopped
1/2 cup orange juice
1/4 cup lime juice
3 tbsp red-wine vinegar
1 tsp dried oregano
1/4 tsp allspice
salt and ground black pepper
Black Bean Salsa (recipe follows)
1 pomegranate, broken into seeds

Place the pork in a shallow glass or ceramic baking dish.
In a blender, combine the chipotles, garlic, onion, orange and lime juice, vinegar, oregano, and allspice; puree until smooth. Sppon the marinade over the pork. Cover and refrigerate for 12-24 hours. Turn 2 or 3 times while marinating.
Preheat a grill or broiler to medium-high. Season the pork with salt and pepper. Grill or broil the pork for 6 to 8 minutes per side, or until the internal temperature reaches 160F. Let the pork sit for 3 minutes before slicing on the diagonal.
Mound a portion of salsa on each of 4 dinner plates. Divide the pork among the plates; dollop sour cream over the pork. Sprinkle with pomegranate seeds.

4 servings

Black Bean Salsa
2 cups cooked black beans
1/2 small red onion, finely chopped
1 red bell pepper, finely chopped
1 rib celery, finely chopped
1 jalapeno, finely chopped
1/4 cup chopped cilantro
3 tbsp lime juice
salt and pepper

Combine all ingredients in a bowl and refrigerate.

Hmmmm, first time using pomegranate seeds in a dish, I guess I should submit this to this week’s Weekend Herb Blogging!

posted in Healthy Latin Cooking, Main Dishes | 8 Comments