Monday December 21st, 2009

Acorn Squash Stuffed with Wild Rice

Acorn Squash Stuffed with Wild Rice

When it comes to holiday feasts, I often struggle with the side dishes. Thanksgiving is pretty easy since the list of side dishes is long and keeps to basic form: stuffing, gravy, cranberry sauce, a mashed starch of some sort, etc. December holidays, however, seem to lack any customary lists. Earlier this month when I was flipping through one of my favorite balanced diet cookbooks, Canyon Ranch Cooking- I spied a beautiful photo of an acorn squash stuffed with wild rice. Topped with soft blue cheese crumbles and crunchy pepita seeds, it looked too good to pass up.

Making the Acorn Stuffed Squash with Wild Rice

Fortunately the preparation was simple. In the time it takes to bake the acorn squash, you can cook the wild rice and prep the remaining ingredients. Then after a quick whir of the baked squash through a food processor everything is ready to assemble. This beautiful yet healthy squash isn’t loaded with fat or refined sugar and is an excellent side dish to balance out a heavier holiday meal. Each squash forms a lovely natural bowl. With wild rice pressed on top of the filling the dish is almost worthy of its own plated course. The wild rice and pepitas add a pleasant contrast to the smooth squash, giving it a satisfying balance of silky, chewy, and crunchy textures. If you are looking for a vegetarian side dish to round out a holiday meal, this simple recipe would be an easy yet impressive way to lighten up the table.

Acorn Squash Stuffed with Wild Rice (Printable Recipe)
Adapted from Canyon Ranch Cooking
Serves 8

Ingredients:

3 cups Vegetable Stock (low-sodium)
1 cup dry Wild Rice
1 teaspoon Salt, divided
1 Tablespoon chopped fresh Thyme, plus 1 teaspoon for garnish
1 Tablespoon chopped fresh Tarragon
4 large Acorn Squash (about 5 lbs), halved and seeded
1/2 medium Onion, finely diced
3 Garlic cloves, minced
1/4 teaspoon ground Allspice
1 Tablespoon dry Vermouth
1/4 cup canned Evaporated Skim Milk
1 Tablespoon Walnut Oil
1 cup crumbled Blue Cheese (4 oz)
1/4 cup toasted Pepitas (pumpkin seeds)

Directions:

Pre-heat the oven to 350 degrees with a rack in the middle.

Place a medium sized pot with lid over medium-high heat. Add the vegetable stock to the pot and bring it to a boil. Add wild rice, 1/2 teaspoon of salt, thyme, and tarragon to the pot. Stir, and then reduce the heat to low. Cover the pot with the lid, and gently simmer for 45-50 minutes, or until the rice has burst open and is tender. Once the rice is cooked, remove the pot from the heat, and fluff the contents with a fork.

Once the oven is pre-heated, place the squash (cut side down)in a large baking dish or rimmed baking sheet. Pour water into the dish until it is 1/4″ deep. Cover the squash with a lid or foil, and place the dish into the oven. Bake for 45 minutes, or until the squash are tender when pierced with a fork.

While the squash and wild rice are cooking, place a small heavy pan with lid over low heat. Add onion and garlic into the pan, cover the pan, and gently sweat the mixture, stirring occasionally, until the onion is soft and almost translucent. If the mixture starts to stick to the pan, add a little bit of water. Once the onion is cooked, remove the cover and add the allspice, remaining 1/2 teaspoon of salt, and vermouth. Stir and continue to cook the mixture for 3 minutes. Turn off the heat, and set the pan aside.

Once the squash are cooked, remove them from the oven, and let them cool for about 10 minutes, or until you can comfortably handle the hot squash. Using a spoon, carefully scoop out the orange flesh, leaving about 1/4″ of the squash inside to line the shells (and prevent them from tearing). Transfer the cooked flesh into a food processor. Add in the onion mixture and evaporated milk and process until smooth. While the processor is still running, slowly pour in the walnut oil. Once everything is smooth and blended together, transfer the mixture to a large bowl. Add about two-thirds of the cooked wild rice into the bowl and mix it into the squash mixture. Spoon the squash mixture into each individual acorn squash shell, mounding it slightly in the center.

Take the remaining wild rice and press it gently onto the top of the squash fillings. Sprinkle blue cheese (about 2 Tablespoons per squash), pepitas (about 1/2 Tablespoon per squash), and a sprinkle of the remaining 1 teaspoon of thyme on top of the filling. Place each squash on a plate, and enjoy!

Estimated Nutrition Information: As prepared each squash has 260 calories, 6 grams of fat, 384 milligrams of sodium, and 8 grams of protein.

 

Find More: , , , ,
Read post Read 11 comments

 

Monday November 30th, 2009

Escarole and White Bean Soup

White Bean and Escarole Soup

If you say the word “escarole” Mr. B’s face lights up like a kid running loose in the cereal aisle. His love for this uncommon leafy green harkens back to his days living alone as a bachelor in downtown Chicago. Winters in the Windy City were frequently long, cold, and dark. Lacking a wonderful wife to cook him braised short-ribs, minestrone, or a roasted lemon chicken, he ordered up his comfort in the form of a white bean and escarole soup from Salerno’s. They even delivered.

Years later, when we were dating, it began to look as if he might be eating dinner with me for the rest of his life. Mr. B decided “we” should learn how to make a white bean and escarole soup. At the time I was delighted that he wanted to tackle another project in the kitchen and curious to try a new vegetable. Now, wiser to his ways, I realize he wanted to ensure he could still get his favorite soup whenever the weather called for comfort. Luckily I fell in love with both Mr. B and his white bean and escarole soup.

Making White Bean and Escarole Soup

The clean lemony broth is at once comforting and refreshing. Adding escarole at the very end of the cooking process lets it wilt slightly while still maintaining a pleasing bite. To make a vegetarian version just substitute vegetable stock for the chicken stock. A healthy soup, this is an excellent light dinner for busy weeknights. Including prep time, the whole recipe comes together in less than an hour- almost as fast as take-out! With a pillowy mound of freshly grated Parmesan melting on top this is a bowl of comfort that you will ‘order up’ whenever possible.

Escarole and White Bean Soup (Printable Recipe)
Serves 4 as a Main Course

Ingredients:

2 Tablespoons olive oil
1 large onion, diced (about 2 cups)
2 garlic cloves, minced
1 Lemon, juiced
1 California Bay leaf
1 sprig fresh Rosemary, stem removed and leaves roughly chopped
1 Parmesan rind
10 cups Chicken broth
1 large bunch of Escarole, washed and cut into big strips
4 cups cooked White beans (I used Mayacobas)
Salt
Pepper

Freshly grated Parmesan

Directions:

In a large stockpot over medium heat, add oil, onion, and garlic. Saute the vegetables until they are tender, about five minutes. Add lemon juice, bay leaf, rosemary, Parmesan rind, and chicken broth to the pot. Bring liquid to a gentle simmer, cover pot with a lid, and cook for 25 minutes. Next, use a fork to pull any softened cheese off the Parmesan rind into the soup. Discard the remaining rind and the bay leaf. Add the beans and escarole to the pot, cover, and continue to simmer the soup for 10 minutes until the escarole is wilted and tender. Turn off the heat, and taste the soup adding salt and pepper as necessary. Serve the soup with lots of freshly grated Parmesan cheese on top.

 

Find More: , , , , ,
Read post Add your comment

 

Saturday November 14th, 2009

Sushi from Scratch

Sushi

The official line: The November 2009 Daring Cooks challenge was brought to you by Audax of Audax Artifex and Rose of The Bite Me Kitchen. They chose sushi as the challenge.

Making sushi at home was a true challenge. Not because the technique was difficult or the flavors were unfamiliar- the rolls actually came together easily and we love sushi. The challenge came in finding fresh sushi grade fish when you live in a small town 1,000 miles from the nearest ocean. For a girl who once seriously considered becoming an oceanographer, I somehow ended up about as far away from an ocean as possible! After searching high and low and even online for sashimi grade fish, I finally gave up and decided to get creative. Cooked shrimp and a can of quality dungeness crab were my pinch hitters and surprisingly they delivered an enjoyable albeit unauthentic sushi dinner.

Sushi-3

Sushi-7

The first and longest part of any sushi recipe is preparing the rice. A bag of short grain sushi rice is rinsed several times, drained for thirty minutes, and then carefully cooked with kelp leaves to infuse flavor. Once the rice is cooked, it is mixed with a sauce of rice vinegar and sugar, while you gently turn and ‘fan’ the rice for about 10 minutes. My arm wanted to fall off just thinking about fanning rice that long, so I pulled out my trusty hair drier and turned it to the cool setting. This worked like a charm, creating a beautifully glossy sushi rice.

Sushi-5

Making Sushi

Once the rice was ready to go, the rest of the steps were pretty straightforward. With Mr. B’s assitance I toasted sheets of nori, spread out the rice, and then layered cucumber, crab, green onion, and avocoado to create rolls. Cooked shrimp were perched happily on little mounds of rice ‘nigiri’ style with a dab of hot wasabi underneath to bump up the flavor. As we sat down to enjoy our first round of sushi I was surprised at how happy I felt to be sitting at home with sushi. I have become so accustomed to only enjoying sushi when traveling out of town, it was really a treat to enjoy it at home in my socks and with Oscar trolling for crumbs.

Sushi

So if you happen to find yourself days from the nearest ocean or just want to try making sushi at home I encourage you to set aside an evening and give it a go. Even using cooked ingredients, the results may surprise you! Detailed recipe instructions and accompanying photographs can be found at The Daring Kitchen.

 

Find More: ,
Read post Add your comment

 

Thursday November 12th, 2009

Braised Kale with White Beans and Turnips

Braised Kale with White Beans and Turnips-7

My family tree is sorely lacking when it comes to Southern roots. I can count on one hand the number of times I have eaten fried chicken and cannot remember my mother ever using hot oil to cook anything beyond taco shells. Gumbo, grits, greens, all of these words were foreign to me- as strange sounding as tempeh, tataki, or even tamari.

Then one day I decided to grow swiss chard. It was an impulse really. Who could resist a flat of rainbow stemmed seedlings with deep green leaves? To say that the chard was happy in our little garden is an understatement. It multiplied like overeager rabbits and we had arm loads of the stuff. Now what does this have to do with braised kale? Well, chard became my gateway green. In my desperate attempts to work through the abundance of chard I recalled something about Southerners braising greens and decided to give it a try. The chard proved to be too delicate for braising (it got mushy fast) yet once I tasted the creamy tang of the braising liquid I was hooked. I found myself searching for kale, collard greens, and turnip greens at the grocery store and eagerly bringing them home.

Making Braised Kale with White Beans and Turnips

With each attempt at braising greens, my love for this Southern dish has grown. It is pure comfort food in a bowl without all of the heavy calorie-laden meat and fat that one often finds in a bowl of comfort. The addition of white beans, a little bacon, and tender turnips quickly turns this into a one pot meal. The entire dish cooks in 30 minutes making it perfect for an easy weeknight dinner. Combined with slices of crusty bread to sop up the liquid it is a hearty winter meal that will leave you hooked on greens for good. And like most braised dishes- leftovers taste even better the second day!

Braised Kale with White Beans and Turnips (Printable Recipe)
Inspired by Elise’s Beet Greens Recipe
Serves 4-6

Ingredients:

2 Tablespoons of Grapeseed Oil (or olive oil)
4 strips Bacon, cut into 1″ pieces
1 large onion, diced (about 2 cups)
3 cloves garlic, minced
1 1/2 lbs Turnips (preferably small white Tokyo Turnips), ends and tops trimmed off
3 cups Chicken broth
1/8 – 1/4 cup Apple cider vinegar (adjust to taste)
2 cups cooked White Beans (I used Mayacoba beans)
2 large bundles of Kale, washed, stems discarded, and leaves roughly chopped
2 Tablespoons sugar
1/2 teaspoon hot sauce
1 lemon, juiced
Salt and Pepper

Directions:

Place a large heavy bottomed pot over medium heat. Add the bacon strips to the pot and cook until the fat is rendered and the bacon is lightly browned. Add the onion, garlic, and turnips to the pot. Stir and cook until the vegetables are softened and beginning to turn brown on the edges. Pour the chicken broth and apple cider vinegar into the pot, and stir while scraping the bottom to deglaze and browned bits stuck to the pot. Next add the beans and kale (pressing down on the kale if it threatens to overflow the pot). Cover the pot with a lid and reduce the heat to medium-low. Braise the kale for 20 minutes, stirring occasionally, until the leaves are tender and wilted and the turnips are cooked through.

Once the kale is tender, remove the lid and add in the sugar, hot sauce, and lemon juice. Stir and taste the liquid. Add salt, pepper, and apple cider vinegar, until the flavors are to your liking. Turn off the heat and serve the braised kale with slices of thick crusty bread to sop up the liquid.

 

Find More: , , , ,
Read post Read 15 comments

 

Monday November 09th, 2009

Artichokes Steamed in White Wine

Artichoke

The first person to eat an artichoke had to be freaking hungry. A large green orb surrounded by tight prickly leaves- it simply does not look edible to the casual eye. Yet with the right amount of heat, and a certain measure of patience the leaves will loosen up, yield their sweet meat and reveal an enticing fuzzy interior. When all the leaves are scraped clean and the fuzzy choke is discarded, you are left with a small pale green heart. This mouthful of intense artichoke flavor is a true delicacy, and it explains why nature had to go to take extreme protective measures to keep it hidden from the casual passerby.

Often artichokes in the supermarket look a little worn out. Long distance travel and low shelf-turnover leaves them limp and browning with loose leaves that do not perk up when cooked. However when I spotted two beautiful specimens on a rare trip to Whole Foods I couldn’t resist bringing them home. Mr. B shares my love for fresh artichokes and he excitedly asked if I could steam them in a a white wine broth for dinner. That sounded like a marvelous idea, so I dug around and found a popular recipe from Tyler Florence as my muse.

Making the Artichokes

After a quick trim of the tops and bottoms, the artichokes steam in a white wine broth for about 45 minutes, making this a simple recipe with delicious results. We tore off the outer leaves and dipped them in a basic blend of butter and lemon juice. The flavor was artichoke perfection- sweet, meaty, earthy, and dipped in buttery goodness. If you happen to encounter a beautiful artichoke don’t think twice about bringing it home for a hands on dinner.

Eating the Artichokes

Artichokes Steamed in White Wine (Printable Recipe)
Adapted from Tyler Florence
Serves 2

Steaming the artichokes creates a delicious astringent broth that can be used in other dishes if you are so inclined.

Ingredients:

Artichokes

4 sprigs thyme
4 garlic cloves, peeled and smashed
2 bay leaves
2 lemons, cut in half
1/4 cup white wine
2 tablespoons olive oil
1 quart chicken broth or water
Salt and pepper, to taste
2 whole artichokes

Lemon Butter

4 Tablespoons butter, divided
1 lemon juiced

Directions:

Place a large pot over medium high heat. Add the thyme, garlic, bay leaves, 1 and 1/2 lemons, wine, olive oil, and broth to the pot. Bring the mixture to a simmer. Taste the liquid and season with salt and pepper.

Rinse the artichokes under cold water. Take a heavy knife and cut off the tough stems close to the base of the artichoke. If there are any small tough petals near the base, pull them off and discard them. Trim 1″ off the top of the artichoke and rub the remaining half lemon on the tops. Afterward toss the lemon into the pot with the liquid.

Set the artichokes in the simmering liquid, bottoms up. Cover the pot with a lid and steam the artichokes for 30-40 minutes. Test for doneness by inserting a small knife into the base of an artichoke. If the knife enters the base easily they are cooked. Another way to test for doneness is to pull off a lower leaf- it should easily pull away from the base.

While the artichokes cook, divide the butter and lemon juice evenly between two microwave safe bowls. Place each bowl in the microwave and cook for 15-30 seconds, just until the butter is melted. Stir the mixture and serve with the cooked artichokes.

Let the artichokes cool slightly, and then eat them by pulling off the leaves, dipping them in the lemon butter, and scraping the meat off the wide end of the leaf with your front teeth. Once you have worked through most of the leaves and reached inner leaves that are completely soft and a lighter color, pull off the the inner leaves and scrape away the thistle fuzz which covers the heart. Enjoy the delicacy that is the heart!

 

Find More: ,
Read post Read 12 comments

 

Thursday November 05th, 2009

Blueberry Buttermilk Bran Muffins

Blueberry Buttermilk Bran Muffins-9

Often it is hard to make good life choices. What we ‘should do’ and what we ‘feel like doing’ duke it out on a regular basis with mixed results. I should do laundry and pay bills. I feel like surfing the Internet and watching a movie. I should get out of bed and exercise. I feel like rolling over and ignoring the alarm. For many this battle turns ugly when it enters the kitchen. A piece of fresh fruit for dessert or a bowl of chocolate ice cream? Carrot sticks when the munchies strike or chips and peach salsa? (My ‘should do’ surrendered that battle a long time ago.) Yet, now and then the dust settles and a recipe comes along that makes peace with both sides.

Making the Blueberry Buttermilk Bran Muffins

These blueberry buttermilk bran muffins are filled with healthy ingredients that will satisfy your ‘should do’ and pack a delicious berry flavor that will keep your ‘feel like’ happy too. A quick recipe, I often make a batch on Saturday morning in the hour between my first cup of coffee and when Mr. B rolls out of bed. (Can you tell who the morning person is in our house?)

Baking the Blueberry Buttermilk Bran Muffins

The combination of whole wheat pastry flour, oat bran, and ground flax seed creates a blend of high fiber ingredients while still maintaining a tender crumb. Buttermilk keeps the fat content low and adds a delightful creamy tang. When dipped in a bowl of vanilla yogurt, these muffins will start any morning off with a happy peace of mind because what you ‘should do’ and what you ‘feel like doing’ are one and the same.

Blueberry Buttermilk Bran Muffins (Printable Recipe)
Adapted from Chocolate and Zucchini
Makes 12 muffins

Ingredients:

Muffins

1 cup oat bran
3/4 cup whole wheat pastry flour
1/4 cup ground flax seeds
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup cane sugar
1 cup blueberries (if frozen, do not thaw)
1 cup buttermilk
2 Tablespoons vegetable oil
1 teaspoon pure vanilla extract
2 eggs

Topping (optional)

1/4 cup rolled oats
1/8 cup sliced almonds
1/8 cup cane sugar
1/4 teaspoon cinnamon

Directions:

Preheat the oven to 360 degrees with a rack in the middle. Line a 12 muffin tray with paper muffin liners.

In a large bowl, combine the oat bran, flour, flax, baking powder, baking soda, salt, and sugar. Mix the dry ingredients until they are thoroughly combined. Next add the blueberries and gently mix them into the dry ingredients.

In a smaller bowl, mix together the buttermilk, oil, vanilla, and eggs until they are well combined. Pour this wet mixture into the large bowl and stir gently until all the dry ingredients are moistened. Be careful not to over mix the batter. (A few lumps are okay!)

In a small bowl mix together the topping, combining the rolled oats, almonds, sugar, and cinnamon.

Using a spoon, fill the lined muffin molds with batter. If using, evenly sprinkle the topping on top of the batter. Place the tray into the oven and bake for 15-20 minutes, or until the muffins are set and have golden edges. (A toothpick inserted into a muffin should come out clean.) Transfer muffins to a cooling rack. Serve warm or at room temperature.

 

Find More: , , ,
Read post Add your comment

 

Monday November 02nd, 2009

Homemade Granola Bars

Homemade Granola Bars-1

I have a tiny character flaw. It is not my fault. Really. My father has the same flaw so it must be genetic- right? We both suffer from what Ree of The Pioneer Woman calls LBSCBS (low blood sugar cranky butt syndrome). If too many hours pass between meals suddenly our usually sunny can-handle-anything attitudes are hijacked by a short tempered cannot-deal-with-other-humans mood that threatens to leave a path of scorched earth in our wake. You know- cranky.

My dear mother in her efforts to promote familial peace and harmony learned to recognize the signs of LBSCBS early on and stage interventions as soon as possible. Anytime we would take a family outing more than two hours in length Mom would pack snacks. Cheese, crackers, an apple- anything to keep the dark clouds of hunger from moving in. Her constant attempts over many years to battle the cranky have evolved into an art form. These homemade granola bars are her latest masterpiece.

Granola Bar Ingredients

Making Granola Bars

Infinitely customizable, the granola bars incorporate a variety of nuts, seeds, dried fruits, and whole grains. They are a portable and economical way to keep everyone energized and happy for hours. I have made several batches of the bars already and the ability to mix and match flavors ensures that the granola bars are always appealing whenever you are in need of a quick snack. If any of my offspring inherit the dreaded LBSCBS you can be sure that I will have a few of these bars within arms reach at all times!

Homemade Granola Bars-2
Homemade Granola Bars (Printable Recipe)
Makes Approximately 10 Bars

I have listed optional substitutions below, but you can also replace a portion of the ingredients with puffed rice, chocolate chips, toasted coconut, minced crystallized ginger, cinnamon, raisins, M&Ms (frozen), or anything else that sounds good!

Ingredients:

2 cups rolled oats
3/4 cup wheat germ
3/4 cup seeds (sunflower, pumpkin, flax, sesame, etc.)
1 cup nuts, crushed (pecan, walnut, cashew, macadamia, almond, etc.)
2/3 cup brown sugar
1/2 cup honey (or 1/4 cup honey, plus 1/4 cup of maple, agave, or barley malt syrup)
4 Tablespoons butter
2 teaspoons vanilla extract
1/2 teaspoon kosher salt
1 cup chopped dried fruit (cherries, cranberries, blueberries, apricots, etc.)

Directions:

Pre-heat the oven to 400 degrees.

Line a large rimmed baking sheet with foil. Mix together the oats, wheat germ, seeds, and nuts on the baking sheet. Place the sheet in the oven and toast the dry ingredients for 10-12 minutes, stirring occasionally and keeping a close watch to make sure they do not burn. As soon as the ingredients are toasted, remove the pan from the oven.

While the dry ingredients are toasting, line a 11×13 inch rimmed baking sheet with waxed paper and spray it lightly with cooking oil.

Next place a small saucepan over medium-high heat and add in the brown sugar, honey (and any other sweetener), butter, vanilla, and salt. Bring the mixture to a strong boil for two minutes stirring constantly. Turn off the heat.

Place the toasted ingredients in a large bowl, and stir in the dried fruit. Pour the hot liquids into the bowl and stir aggressively until all of the ingredients are moist and well combined.

Using a wooden spoon or spatula, scrape the mixture into the prepared baking sheet, pressing down to evenly spread out the mixture. Fold over the waxed paper or add another sheet on top and press down HARD all over the granola. Set the baking sheet aside and let the bars cool for 2-3 hours until they are hardened.

Once the bars are hard, peel off the waxed paper and turn the granola out onto a cutting board. Cut the granola into bars by pressing straight down with a long knife (don’t saw or they will crumble). The bars can be stored in an airtight container at room temperature individually wrapped in plastic wrap for up to a week.

 

Find More: , , , ,
Read post Read 34 comments

 

Thursday October 22nd, 2009

Autumn Panzanella

Autumn Panzanella

As fresh loaves of bread now emerge from my oven on a weekly basis, it has become necessary to get creative and ensure that it does not got to waste. Besides enjoying lots of toast and jam for breakfast, I have also started to work bread into our dinners. In moderation, I’ve found that bread is a great meal extender- allowing small quantities of other ingredients to shine while ensuring we are still full and satisfied. (It is also is very budget friendly- which is always appreciated!)

Autumn Panzanella

A big loaf of leftover sourdough inspired me to create an Autumn riff on a traditional panzanella (Italian bread salad). I cubed the loaf of bread and then toasted it with a red onion and sweet potato to create the base of the salad. Toasted pepitas added a flavorful nutty crunch, while a big pile of grated Parmesan cheese melted around the warm bread cubes nicely.

To create the dressing, I played around with a combination of sage, garlic, olive oil, cider vinegar, and thyme until it had just the right balance of savory herb flavor, pungent garlic, and bright acidity. Once mixed together, the flavors melded beautifully and created a savory alternative to traditional panzanella.

Making Autumn Panzanella

This would be a delicious salad to take to a potluck and would shine as a side dish alongside my favorite roast chicken with meyer lemon and sage. Or if it is a Tuesday night and you just want something simple, dish up a bowl for dinner and call it a day!

Autumn Panzanella

Autumn Panzanella (Printable Recipe)
Serves 4 as a main course or 8-10 as a side salad

Be sure to allow the finished dish to sit for an hour before serving. This is necessary for the flavors to fully develop, otherwise the bread will not have time to absorb the dressing and may taste rather bland.

Ingredients:

Salad
10 cups cubed Sourdough bread (cut into 1″ pieces)
1 cup diced sweet potato (about 1 medium)
1/4 cup olive oil
1 large red onion, cut into 1/2″ wedges
2 cups diced fresh tomato (or a 14oz high quality can, drained)
1/2 cup grated Parmesan cheese
1/2 cup pepitas, toasted (pumpkin seeds)

Dressing
1/4 cup Olive oil
1 lemon, juiced
4 cloves garlic, minced
1 Tablespoon fresh sage, minced
1 teaspoon, fresh thyme
1/4 cup cider vinegar
2 teaspoons salt
1 teaspoon pepper
1 teaspoon herbes de provenence

Directions:

Pre-heat the oven to 400 degrees, with a rack in the middle. Line a large rimmed baking pan with foil, and evenly spread the bread, sweet potato, and onion across the sheet. Drizzle 1/4 cup of olive oil over the baking pan, and then toss all ingredients so they are evenly coated with oil. Place the pan in the oven and cook for 20-25 minutes, stirring the contents occasionally, until they are evenly toasted and the vegetables are soft.

Meanwhile, assemble the dressing. Place olive oil, lemon juice, garlic, sage, thyme, vinegar, salt, pepper, and herbes de provenence in a blender. Blend in quick five second bursts, until the garlic is emulsified and the ingredients are well combined.

Once the bread and vegetables are toasted, place them in a large bowl along with the diced tomatoes, grated Parmesan, pepitas, and dressing. Gently toss all ingredients until they are well combined and the bread is evenly coated with dressing.

Cover the salad, and let it sit at room temperature for an hour, which will give the bread time to absorb the flavors of the salad. Once the flavors have melded together nicely, taste the salad to see if it needs any additional salt, pepper, or apple cider vinegar. Adjust seasonings to your taste, and serve.

 

Find More: , , , ,
Read post Read 22 comments

 

Thursday September 24th, 2009

Chipotle Chicken Tortilla Soup

Chipotle Chicken Soup

As promised, here is my recipe for a delicious chipotle chicken tortilla soup. There really is not much of a story to go along with this, other than it is a beautiful way to use up leftover chicken from the chipotle beer BBQ chicken. The bold flavors in the soup are all at once spicy, comforting, and quite satisfying.

Making the Chipotle Chicken Stock

Making the Stock

Making the Chicken Chipotle Soup

Making the Soup

You can dress up individual bowls with chopped avocado, fresh lime juice, crushed tortilla chips, or whatever else strikes your fancy. As usual, I seem to be incapable of making a small amount of soup, so this makes a very large pot!

Chipotle Chicken Soup

Is it possible to have too much soup? I don’t think I’ve found my limit yet!

Chipotle Chicken Tortilla Soup (Printable Recipe)
Serves 6-8

If you don’t have a roasted chicken and still want to make this recipe, simply use a whole uncooked 3-4lb chicken when making the stock. Once the stock has cooked, shred the meat off of the chicken and discard the remaining carcass. You will need to taste the soup as you make it and determine if it needs additional spices, such as cumin and garlic.

Ingredients:

Stock
1 Chipolte Beer BBQ Chicken Carcass (or a 3-4 lb. chicken carcass)
2 carrots
1/2 large yellow onion
1/2 head of garlic, smashed but not peeled (don’t bother)
2 bay leaves
1 teaspoon black peppercorns
1 small handful of cilantro
1 small handful of parsley
4 stalks of celery with leaves

10-12 cups of water (enough to cover the contents in a large soup pot)

Soup
10-12 cups of stock (recipe above), divided

2 jalapeno peppers, seeded and diced
1 serrano pepper, seeded and diced
3 chipotle peppers in adobo sauce

1 Tablespoon grapeseed oil
1/2 yellow onion, diced
2 green bell peppers, seeded and thinly sliced
1 cup of short grain white rice
2 cups cooked chicken, shredded

2 ears of corn, kernels removed
Kosher salt, to taste (I used about 3 Tablespoons)

Toppings
1 lime, cut into quarters
1 avocado, diced
1 tomato, diced
fresh cilantro, chopped
Mexican crema (or sour cream)
Crushed corn chips

Directions:

Make the Stock
Place a large stockpot with lid over medium heat. Add in the chicken carcass, carrots, onion, garlic, bay leaves, peppercorns, cilantro, parsley, and celery. Next add in enough water to cover the contents of the pot by a few inches (approximately 10-12 cups). Bring the liquid to a strong simmer, and then reduce the heat to maintain a very low simmer. Cover the pot and cook the stock for 2 hours. Once the stock has cooked, carefully strain the liquid through a fine mesh sieve into a very large bowl. Rinse out the stockpot, and set it aside in a heatproof location.

Make the Soup
Place 1 cup of the stock in a blender along with the jalapenos, serrano pepper, and chipotle peppers. Blend the mixture until smooth (use caution when blending hot liquids). Set aside.

Return the large stockpot to the stove, over medium heat. Add grapeseed oil to the pot, and then add in the onion and green bell peppers. Saute the vegetables until they are just beginning to brown, about 10 minutes. Add in the rice and cook for two minutes, stirring constantly. Next, add the strained stock to the pot along with shredded chicken and the blended pepper mixture.

Cook the soup at a moderate simmer for 20-30 minutes until the rice is cooked. Add in the corn and simmer for an additional 2-3 minutes. Turn off the heat and taste the soup. Add in as much salt as desired, tasting as you go. (I added about 3 Tablespoons.)

Serve in individual bowls, topped with any combination of lime juice, avocado, tomato, cilantro, crema, and tortilla chips.

 

Find More: , , ,
Read post Add your comment

 

Tuesday September 08th, 2009

Smoky Peach Salsa

Smoky Peach Salsa

It is time for me to come clean with you. Like Mr. B and his Triple Ginger cookies, I have a bit of an addiction. It is a rather strange addiction, containing none of the typical substances such as chocolate, caffeine, or alcohol. You see, I am addicted to peach salsa. And not just any peach salsa. Oh no. Quite specifically Trader Joe’s Smoky Peach Salsa.

Smoky Peach Salsa

Now I’ve tried just about every brand of peach salsa out there, because, as you may recall, the nearest Trader Joe’s is over 300 miles away. Sadly no other peach salsa has satisfied my craving, and I’ve resorted to begging my mother for regular shipments. If you work at a Trader Joe’s and wonder why that nice red haired woman is buying enough Triple Ginger cookies and Smoky Peach salsa to feed a small village, well now you know.

Mr. B shares my love for this peach salsa and whenever we open a jar it quickly turns into a feeding frenzy with each of us trying ensure we get our “half” of the salsa. On the rare occasion that I cannot wait for him to get home from work before popping one open, it takes every ounce of restraint to keep from eating the entire jar and hiding the evidence at the bottom of the trash can. I’ve only failed once or twice- sorry honey!

DSC_0025

When we purchased a big box of the perfect peaches I wrote about last year, I knew it was time to see if I could figure out how to duplicate the salsa at home. Using the ingredient listing on the back of the salsa jar as my guide, I set forth to replicate the taste and texture of the salsa. This has to be one of my favorite recipe recreations to date. A jar of the Trader Joe’s salsa sat open on the counter while a big pan of salsa bubbled on the stove, and we happily tested and tasted our way through the recipe, completely ruining any appetite for dinner!

Making the Peach Salsa

The final result was a large batch of mouth watering peach salsa. The combination of sweet peaches, smoky chipotle, and tangy lemon juice is very satisfying. While we came very close to replicating the Trader Joe’s salsa, I think a few more batches are needed to achieve perfection. (Oh darn!) If you enjoy a sweet and spicy salsa please give this a try. And if you find it addictive, well, don’t say I didn’t warn you!

Smoky Peach Salsa (Printable Recipe)
Makes Approximately 6 cups (This is a lot of salsa and the recipe could be halved)

This recipe is very close to the Trader Joe’s version. It creates a sweet, mildly spicy salsa with a delicious tang. The next time we make it I may try adding a few jalapeno peppers or another chipotle pepper into the mix to give a bit more heat. Please feel free to play around with the recipe and tweak it to meet your personal salsa cravings!

Ingredients:
11-12 peaches, peeled and pitted
3 1/4 cups water (from peeling peaches)
2 6-ounce cans of tomato paste
2-3 chipotle peppers in adobo sauce
1/2 cup cilantro, leaves and stems
1 Tablespoon grapeseed oil (or other neutral flavored oil)
1 large onion, diced (about 2 cups)
1 green bell pepper
1 1/2 lemons, juiced
2 Tablespoons + 1 teaspoon apple cider vinegar
4 Tablespoons sugar
2 Tablespoons kosher salt
1 teaspoon granulated garlic
3 habanero peppers
1 lime, juiced
2 small tomatoes, finely diced (about 1 cup)

Directions:
Place water and five pitted peaches into a blender. Add tomato paste, chipotle peppers, and cilantro. Blend until mixture is smooth.

In a large saucepan, saute onion and bell pepper until softened. Add in blended mixture. Add in lemon juice, vinegar, sugar, granulated garlic and salt. Cut a small slit into the habenero peppers and add them to the pot. Cook for 30-40 minutes on a very low simmer. Dice remaining peaches into 1/4 inch cubes, and add them to the pot along with the lime juice and tomatoes.

 

Find More: , ,
Read post Read 25 comments

 

« Newer posts
Older posts »

 

  • RSS
  • Twitter
  • Facebook
  • YouTube

Sign up for Phoo-d email updates:

Enter your Email