10th April 2011

We’re back… with another Posole recipe!

We’ve discovered that having a newborn really cramps your keeping-up-with-a-food-blog style (shocking, no?) — but we’re back with our first recipe in 2011, a delicious Green Chicken Posole, from the book Sunday Soup: A Year’s Worth of Mouth-Watering, Easy-to-Make Recipes. This posole is of the green variety, and the broth is chock-full of tomatillos, cilantro, and oregano. Yum!

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Lisa says:

Whoa, are we really back? I thought WHF might go the way of our hiking site

Chris says:

Hey, don’t say that! Besides, we’ll be doing hikes again this summer. And it’s not like we haven’t been eating, or trying new recipes…

Lisa says:

I know, I know… time..

Cason says:

Glar-lar-lar… burble..

Chris says:

Uh-oh, let’s get through this quick.

Lisa says:

Oooh, yeah — okay, well, you know I love posole, and this one might be one of my new favorites.

Chris says:

Yeah, mine too! I love the tomatillo-broth base.

Lisa says:

It’s a bit spicy, but not overwhelming. Just right.

Chris says:

I tamed it a bit by not including most of the seeds from the jalapeño. It —

Cason says:

*Spit-up*

Lisa says:

Uhhh, can you grab a towel? And can we be done?

Chris says:

Yeah, we’re done — hey, people, it’s easy and delicious!

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Mama Veli’s Posole
4 cups chicken stock
12 oz boneless chicken breast halves
12 oz tomatillos
1 cup chopped onion
1 cup cilantro
6 large garlic cloves, peeled
1 large jalapeño pepper, most of the seeds removed
1 30 oz can hominy, white or yellow
1/2 tsp dried oregano
Salt

Garnishes:
Sliced radishes, cubed avocado, shredded cabbage, cilantro, chopped onion, and limes

Bring the chicken stock to a boil in a large pot with a lid. Add the chicken breasts, cover, and simmer until cooked through, about 14 minutes. When done, remove the chicken, shred with two forks, and place aside. Measure out three cups of the cooking liquid and set aside.
Remove the husks from the tomatillos, then rinse and chop. Add to a bowl along with the onion, cilantro, garlic, and jalapeño. In a food processor, add half this mixture, along with 1/2 cup of water, and puree until chunky. Do the same with the remaining half.
Pour the tomatillo mixture into a dutch oven. Add the 3 cups of reserved cooking liquid, the shredded chicken, hominy, and oregano. Bring it to a simmer and cook until just heated through. Season with salt.
Ladle into bowls and serve with garnishes!

6 Servings

posted in Main Dishes, Mexican, Soups and Stews, Sunday Soup | 1 Comment

14th November 2010

Oven-Roasted Coho Salmon with Leeks and Chanterelle Mushrooms

Wow!  A few days ago Lisa pointed out that we haven’t updated the food blog in over two months — now, lest you think we’ve been dying of hunger, don’t despair.  We’ve just been rotating through a few old favorites while we’ve been preparing for our new arrival (We [Heart] Baby Food, anyone?)… so we’re still here!  I adapted this recipe from one found in The Fishes & Dishes Cookbook: Seafood Recipes and Salty Stories from Alaska’s Commercial Fisherwomen — I got to meet one of the authors when we picked this up at our local Whole Foods.  The book is filled with easy recipes that highlight fresh seafood — so far, every one we’ve tried has been delicious.  Here, coho is pan-seared, then finished in the oven, and placed atop a bed of sauteed leeks and chanterelle mushrooms.  We served it alongside some roasted fingerling potatoes — yum!

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Lisa says:

I don’t remember what we discussed when we had this, other than it was delicious.

Chris says:

…and that you loved the potatoes.

Lisa says:

Well, obviously. They were covered with crispy garlic.

Chris says:

I did like the how the outside of the salmon was crispy from the pan-sear — and still moist inside. And anytime you add mushrooms to a dish, I’m there.

Lisa says:

You and me both, sucka.

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Oven-Roasted Coho Salmon with Leeks and Chanterelle Mushrooms
1 cup leeks, white and pale green parts only
2 6-oz skinless coho salmon fillets, deboned
Sea salt and freshly ground pepper
1 tbsp butter
1 clove garlic, minced
1 cup sliced chanterelle mushrooms
1/3 cup chicken sotck
1/3 cup white wine
1 tsp herbes de provence
1 tbsp olive oil

Clean the leeks of all dirt and grit, rinse, and cut into 1/4″ rings. Season the salmon on both sides with salt and pepper.
Heat a large skillet over medium-high heat, melt the butter, then add the leeks and garlic, cooking for 5 minutes. Add the mushrooms, stock, wine, and herbes de provence, and lower the heat to medium. Simmer until the leeks are very soft and most of the liquid has been absorbed, about 15 minutes. Add salt and pepper to taste, and keep warm over low heat.
Meanwhile, preheat the oven to 475.
Heat an ovenproof skillet over medium-high heat for several minutes, then add the oil and heat until it shimmers. Place the salmon fillets in the pan flesh-side down, and cook, without moving, for about 4 minutes. Flip the salmon over, place the pan in the oven, and let bake for 3 minutes.
Spoon the leek/mushroom mixture onto serving plates, and top each with a salmon fillet.

2 Servings

posted in Fishes & Dishes, Main Dishes | 6 Comments

6th September 2010

Sushi Bowl with Grilled Shrimp, Tofu, and Avocado

This recipe is an adaptation of an all-veggie version in Super Natural Cooking. We wanted to bump up the protein so we added shrimp; we also cut the amount rice in half to make the toppings-to-base ratio more to our liking. The dish has the ingredients and taste of a sushi roll, without the need for a bamboo rolling mat.

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Lisa says:

Wahoo! This does taste like a sushi roll when you get a little bit of everything in one mouthful.

Chris says:

Totally — and I like the citrusy rice seasoning. It’s obvioulsy a bit stronger than what you’d find in your usual sushi roll, but adds just a bit of sweet and tart.

Lisa says:

I’d order this in a restaurant.

Chris says:

Well if we were in a sushi restaurant, I’d be ordering … sushi.

Lisa says:

Smartass.

Chris says:

Just sayin’.

Lisa says:

Well I’m just sayin’ I love this dinner.

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Sushi Bowl with Grilled Shrimp, Tofu, and Avocado
1 cup brown rice (short-grain, if on hand)
1 1/2 cups water
1 tsp sea salt
1/2 lb shrimp
6 oz extra-firm tofu
zest and juice of 1 orange
zest and juice of 1/2 lemon
2 tbsp cane sugar
2 tbsp soy sauce
2 tbsp rice vinegar
2 4″ squares of toasted nori, chopped coarsely
2 green onions, choped
1 avocado, peeled and sliced into thin wedges
toasted sesame seeds

Rinse and drain the rice, then combine the rice, water, and salt in a medium saucepan and bring to a boil. Lower the heat, cover, and simmer for about 45 minutes, or until all the water is absorbed.
Meanwhile, clean and peel the shrimp, then grill or saute until opaque and cooked through. Set aside.
Drain the tofu and pat dry. Cut the tofu into 1/2″ wide slices. Cook two at a time in a dry nonstick skillet over medium-high heat for a few minutes until browned. Flip, then continue cooking until browned on the other side and firm. Remove and set aside. When cool, cut crosswise into matchsticks.
To make the dressing for the rice, combine the orange juice, lemon juice, and sugar in a small saucepan and bring to a slow boil. Cook for a couple of minutes, then add the soy sauce and vinegar. Return to a boil and cook for another minute or so until slightly thickened. Remove from the heat and stir in the lemon and orange zests.
When the rice is done, stir in 3 tbsp of the dressing and add more to taste. Divide the rice into separate bowls and top with the nori, green onions, tofu, avocado, and shrimp. Sprinkle with sesame seeds.

2-3 Servings

posted in Asian, Main Dishes, Super Natural Cooking | 2 Comments

5th September 2010

Free Stuff Review: Fusionwood Petty by New West KnifeWorks

One of the fun perks of doing a food blog is the occasional opportunity to try out new products, be they food samples, spices, or even kitchen tools. So I was very excited when I was asked by New West KnifeWorks if I’d be interested in trying out one of their knives from the Fusionwood line: the Petty. I’d seen these same knives featured in a recent issue of Saveur magazine, and thought they looked pretty cool, and from the writeup, they sounded perfectly functional as well.

A few days after our initial correspondence, our knife arrived in the mail. (Isn’t it always exciting when a package arrives at your doorstep? It’s a little like Christmas.) There was a bit of reading material sent along with the knife, including a history of the company, their philosophy, etc., and I liked the fact that they encourage knife owners to send in the knives once in a while for a free “tune up” — resharpening and repolishing.  But enough reading — I wanted to play with the new knife!

The Petty is shipped with a leather sheath to protect the blade, and obviously your fingers — this thing is extremely sharp!  After a few minutes of handling the knife, and using it to cut some veggies (Is there anything better than using a new sharp knife to cut a tomato?) I unfortunately came to the conclusion that it was a bit small for my hands — perhaps I’m just used to the grip I use on my chef knife, but I was continually hitting my knuckles on the cutting board.  I asked Lisa to come in and give it a try, and lo and behold, she loved it.  It was a perfect fit for her smaller hands, and she pretty much immediately declared the knife as “hers”.  Now whenever Lisa is cooking in the kitchen, she’s using the Petty — she even brought it with her on a weekend trip to a mountain cabin a few weeks ago.

For me, I’ll be sticking with my beat-up chef’s knife (and one day checking out one of New West’s chef knives), but the Petty has become Lisa’s everyday knife. The cutting performance is great, and it just. looks. cool.  Check them out here.

posted in free stuff, Main Dishes | 0 Comments

6th June 2010

Healthier Comfort Food: Chicken Pot Pie

This lighter-version of a favorite comes from Eating Well, and was a great way to feel comfortable eating comfort food. The biscuit topping was a nice surprise, and the dish really tasted rich and creamy. I’m putting in my official request for Lisa to make this again.

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Chris says:

What the… did you really just make Chicken Pot Pie?

Lisa says:

Sure did…

Chris says:

But we never…

Lisa says:

…I was craving it! It’s a light version.

Chris says:

Wow, well it looks awesome.

Lisa says:

Just wait until you taste it — it may be light but it’s pretty rich.

Chris says:

Yeah it is! This is so good — though, I have a question.

Lisa says:

Ye-e-e-e-e-e-s….?

Chris says:

Is it still considered light if I have three helpings?

Lisa says:

…. uh-no-o-o-o-o-o.

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Chicken Pot Pie

Filling
3 tsp canola oil
1 cup frozen pearl onions, thawed
1 cup carrots, cut into small pieces
10 oz cremini mushrooms, halved
1/2 cup broccoli, cut into small florets
2 1/2 cups reduced-sodium chicken broth
1/4 cup cornstarch
2 cups diced cooked chicken
1 cup frozen peas, thawed
1/4 cup reduced-fat sour cream
1/4 tsp salt
Freshly ground pepper, to taste

Biscuit topping
3/4 cup whole-wheat pastry flour
3/4 cup all-purpose flour
2 tsp sugar
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp dried thyme
1 1/2 tbsp cold butter, cut into small pieces
1 cup nonfat buttermilk
1 tbsp canola oil

To prepare filling, heat 1 tsp oil in a large Dutch oven over medium-high heat. Add onions and carrots; cook, stirring, until golden brown and tender, about 7 minutes. Transfer to a bowl. Heat the remaining 2 tsp oil in the pan over medium-high heat. Add mushrooms and broccoli and cook, stirring often, until browned and the liquid from the mushrooms has evaporated, 5 to 7 minutes. Return the onions and carrots to the pan. Add 2 cups broth and bring to a boil; reduce heat to a simmer. Mix cornstarch with the remaining 1/2 cup broth; add to the pan and cook, stirring, until the sauce thickens. Stir in chicken, peas, sour cream, salt and pepper. Transfer the filling to a 2-quart baking dish.
To prepare biscuit topping & bake potpie: Preheat oven to 400°F. Whisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda, salt and thyme in a large bowl. Using your fingertips or 2 knives, cut butter into the dry ingredients until crumbly. Add buttermilk and oil; stir until just combined. Drop the dough onto the filling in 6 even portions. Set the baking dish on a baking sheet.
Bake the potpie until the topping is golden and the filling is bubbling, 30 to 35 minutes. Let cool for 10 minutes before serving.

6 Servings

posted in Main Dishes | 2 Comments