CHICKEN TORTILLA SOUP
In a large saucepan, saute:
I chopped medium onion (about 1 cup)
2 minced garlic cloves (about 2 tsps)
2 Tbl. veg oil
Over low heat for 5 minutes until onion is softened.
Add:
1 4 oz. can green chilies- chopped
15 oz. can Italian-style stewed tomatoes (chopped and w/ their own juice)
4 c. chicken broth
1 tsp. lemon pepper
1 tsp. Worcestershire sauce
1 tsp. ground cumin
Simmer for 20 minutes.
Add:
1 can black beans
1 can chopped black olives
1 can corn (I added frozen this time)
1 1/2 c. cooked long grain rice
1/4 c. chopped cilantro
Add 1 lb. skinless boneless chicken breasts, cut into small cubes.
Simmer for 5 min.
Tortilla chips for garnish: Cut 4 corn tortillas into 1/4 inch strips. Lay them on a baking sheet w/ nonstick vegetable oil spray. Bake in a 400' oven for 10 min or until lightly toasted and crispy. Sprinkle with salt if desired. Garnish strips across the top of the finished soup with fresh chopped cilantro.
Serve with slices of avocado, green onions and/or shredded Monterrey Jack cheese.
Saturday, October 29, 2011
Chef Jean Lois Coq Au Vin
So, I have been watching a lot of TV for a non TV person but I happened to be working on a project down where the TV is and turned it on for background noise. Well this sounded really good and I tried it for Sunday dinner. This time I used all the prescribed ingredients. Wow!!!! It was good. I almost licked my plate clean. I used pomagranate juice instead of wine because I am too guilt ridden to buy wine. And I made my own mashed potatoes without the corn, (forget what I said about all the ingredients because I used dried herbs too.) Everyone loved it.
Serves 4
As seen on The Food Nanny show….
1 small whole chicken cut up with bones left in
2 medium to large russet potatoes
1½ cups fresh pearl onions, peeled or may use frozen already peeled
3 cups domestic white mushrooms, cleaned, cut in half
¼ cup fresh or frozen corn
1-liter (33.81) ounces red wine or pomegranate juice
1/3 cup cream
4 Tablespoons butter
Coarse salt to taste
Fresh ground pepper to taste
¼ cup unbleached white flour
Olive oil
3 to 4 sprigs each: Fresh Rosemary, Thyme, and Oregano. Can tie altogether to make an herb bouquet or (garni) in French.
1. Brown the chicken on both sides until golden in olive oil over really high heat in a large fry pan with not too much salt and pepper.
2. Remove skins from the onions. Brown onions in a small sauce pan in olive oil on high heat, moving them around often, don’t burn them, but
get them nice and brown.
3. Turn the heat down on the chicken and toss in one handful of the flour (this is called sash) toss in another handful of the flour….isn’t it fun?!!!!....... This will add thickness to the drippings.
4. Add onions and one-liter wine or pomegranate juice to the chicken and let
cook one minute on top of the stove.
5. Place the individual sprigs of herbs or the garni in the bottom of an oven proof pan and pour the chicken mixture and onions over top.
6. De-glaze the pan that you fried the chicken in by adding in a little more juice until all the drippings etc. are incorporated with the juice…add this to the chicken in the pan.
7
Cover with foil and bake 1 hr. 15 min. 350 degrees
8. Quarter the potatoes and boil them in salt and pepper in not a lot of water…just barely to cover…..until done. Mash with a fork, not a potato masher.
9.
Heat the cream, butter and corn in a small saucepan on top of the stove and keep warm.
10. When 20 minutes is left to cook the chicken add in the cleaned and cut mushrooms and cover again and finish cooking.
11. When ready to serve the Coq au vin, stir the cream mixture into the potatoes with a fork. Mix together with a little more salt and pepper to taste and divide them amongst four plates.
Serves 4
As seen on The Food Nanny show….
1 small whole chicken cut up with bones left in
2 medium to large russet potatoes
1½ cups fresh pearl onions, peeled or may use frozen already peeled
3 cups domestic white mushrooms, cleaned, cut in half
¼ cup fresh or frozen corn
1-liter (33.81) ounces red wine or pomegranate juice
1/3 cup cream
4 Tablespoons butter
Coarse salt to taste
Fresh ground pepper to taste
¼ cup unbleached white flour
Olive oil
3 to 4 sprigs each: Fresh Rosemary, Thyme, and Oregano. Can tie altogether to make an herb bouquet or (garni) in French.
1. Brown the chicken on both sides until golden in olive oil over really high heat in a large fry pan with not too much salt and pepper.
2. Remove skins from the onions. Brown onions in a small sauce pan in olive oil on high heat, moving them around often, don’t burn them, but
get them nice and brown.
3. Turn the heat down on the chicken and toss in one handful of the flour (this is called sash) toss in another handful of the flour….isn’t it fun?!!!!....... This will add thickness to the drippings.
4. Add onions and one-liter wine or pomegranate juice to the chicken and let
cook one minute on top of the stove.
5. Place the individual sprigs of herbs or the garni in the bottom of an oven proof pan and pour the chicken mixture and onions over top.
6. De-glaze the pan that you fried the chicken in by adding in a little more juice until all the drippings etc. are incorporated with the juice…add this to the chicken in the pan.
7
Cover with foil and bake 1 hr. 15 min. 350 degrees
8. Quarter the potatoes and boil them in salt and pepper in not a lot of water…just barely to cover…..until done. Mash with a fork, not a potato masher.
9.
Heat the cream, butter and corn in a small saucepan on top of the stove and keep warm.
10. When 20 minutes is left to cook the chicken add in the cleaned and cut mushrooms and cover again and finish cooking.
11. When ready to serve the Coq au vin, stir the cream mixture into the potatoes with a fork. Mix together with a little more salt and pepper to taste and divide them amongst four plates.
Pot Roast from Anne Burrell
So . . . I was doing my walk/jog thing at the YMCA the other day and what better thing to occupy my attention but the food network. Since I don't usually watch TV and had never watched the food network this was pretty fascinating for me. This recipe sounded good but I didn't have all the ingredients like figs, jerusalem articokes, orange zest or anise. Other than that I was very true to the recipe except for the fact that I put it on a lower temp 275 and let it cook the whole 3 hours we were at church and then proceeded from there. Well, it was delish. Try it. Great Sunday dinner and really fun combinations of tastes.
Pot Roast
Ingredients
Extra-virgin olive oil
One 3-pound chuck roast, tied
Kosher salt
3 ribs celery, thinly sliced on the bias
2 onions, thinly sliced
1 pinch crushed red pepper
3 cloves garlic, smashed and finely chopped
1/2 cup tomato paste
1/2 cup red wine vinegar
4 cups chicken stock
3 bay leaves
2 strips orange zest (removed from the orange with a vegetable peeler)
2 star anise
1 fresh thyme bundle
2 cups 1/2-inch diced butternut squash
1 1/2 cups 1/2-inch diced Jerusalem artichokes
6 to 8 dried figs, stems removed and quartered
Directions
Preheat the oven 350 degrees F.
Coat a Dutch oven with olive oil and bring to medium-high heat.
Sprinkle the chuck roast generously with salt, add it to the Dutch oven and brown it on all sides. Remove from the pan and reserve.
Drain the excess oil, lower the heat to medium, add a few drops of new oil and add the celery, onions and crushed red pepper to the pan. Season the vegetables with salt and cook until they are soft and very aromatic, 8 to 10 minutes. Add the garlic and cook for 1 to 2 minutes. Add the tomato paste and cook for 1 to 2 minutes. Toss in the vinegar, stir to combine and cook for 2 to 3 minutes. Stir in 3 cups of chicken stock. Taste and adjust the seasoning if needed. Toss in the bay leaves, orange zest, star anise and thyme bundle. Return the meat to the pan, cover and put the Dutch oven in the oven for 1 hour.
Remove the pan from the oven, turn the meat over and check the liquid level. If the liquid level has gone down, add about a half a cup of stock. Return the pan to the oven and cook for another hour.
Remove the pan from the oven. Remove the meat from the pan and add the squash, Jerusalem artichokes and figs. Add the final 1/2 cup of stock and stir to combine. Taste the liquid and adjust seasoning if needed. Return the meat to the pan, cover and cook for another 30 minutes.
Remove the lid to the pan and roast until the squash and Jerusalem artichokes are tender and the liquid is reduced, another 15 to 20 minutes.
Remove the pan from the oven. Remove the meat from the pan and skim off any excess fat from the surface of the cooking liquid, if need be.
Slice the meat in 1/2-inch slices and serve with the veggies and pan juices.
Pot Roast
Ingredients
Extra-virgin olive oil
One 3-pound chuck roast, tied
Kosher salt
3 ribs celery, thinly sliced on the bias
2 onions, thinly sliced
1 pinch crushed red pepper
3 cloves garlic, smashed and finely chopped
1/2 cup tomato paste
1/2 cup red wine vinegar
4 cups chicken stock
3 bay leaves
2 strips orange zest (removed from the orange with a vegetable peeler)
2 star anise
1 fresh thyme bundle
2 cups 1/2-inch diced butternut squash
1 1/2 cups 1/2-inch diced Jerusalem artichokes
6 to 8 dried figs, stems removed and quartered
Directions
Preheat the oven 350 degrees F.
Coat a Dutch oven with olive oil and bring to medium-high heat.
Sprinkle the chuck roast generously with salt, add it to the Dutch oven and brown it on all sides. Remove from the pan and reserve.
Drain the excess oil, lower the heat to medium, add a few drops of new oil and add the celery, onions and crushed red pepper to the pan. Season the vegetables with salt and cook until they are soft and very aromatic, 8 to 10 minutes. Add the garlic and cook for 1 to 2 minutes. Add the tomato paste and cook for 1 to 2 minutes. Toss in the vinegar, stir to combine and cook for 2 to 3 minutes. Stir in 3 cups of chicken stock. Taste and adjust the seasoning if needed. Toss in the bay leaves, orange zest, star anise and thyme bundle. Return the meat to the pan, cover and put the Dutch oven in the oven for 1 hour.
Remove the pan from the oven, turn the meat over and check the liquid level. If the liquid level has gone down, add about a half a cup of stock. Return the pan to the oven and cook for another hour.
Remove the pan from the oven. Remove the meat from the pan and add the squash, Jerusalem artichokes and figs. Add the final 1/2 cup of stock and stir to combine. Taste the liquid and adjust seasoning if needed. Return the meat to the pan, cover and cook for another 30 minutes.
Remove the lid to the pan and roast until the squash and Jerusalem artichokes are tender and the liquid is reduced, another 15 to 20 minutes.
Remove the pan from the oven. Remove the meat from the pan and skim off any excess fat from the surface of the cooking liquid, if need be.
Slice the meat in 1/2-inch slices and serve with the veggies and pan juices.
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