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.
Tuesday, September 27, 2011
Hearty Italian Soup
Hearty Italian Soup
Very easy and really good, I served it with cornbread.
1 16 oz package mild Italian sausage (I used chicken sausage)
2 tsp olive oil
1 large onion, diced
2 garlic cloves, minced
1 (48 oz.) container chicken broth
chicken bullion to taste (I added this and thought it was needed)
2 (15 oz.) cans cannellini beans, drained and rinsed
2 (14/5 oz.) cans diced tomatoes
1 tsp. dried Italian seasoning
1 (5. oz.) package baby spinach
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil (I used dried and added it with italian seasoning)
Fresh shaved parmesan cheese
1. Cook sausage in hot oil in a Dutch oven over medium heat 7 to 8 minutes on each side or until
browned. Remove sausage from Dutch oven, reserving drippings in Dutch oven. Saute onion in hot drippings 3 minutes or until tender. Add galic, and saute 1 minute. Cut sausage into 1/4 inch thinck slices, and returen to Dutch oven.
2. Stir chicken broth and next 3 ingredients into sausage mxture; bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer 25 minuets or until ready to eat.
3. Stir in spinach and next 2 ingredients; cook, stirring occasionally, 5 to 6 minutes or until spinach is wilted. Top each serving with Parmesan cheese.
Very easy and really good, I served it with cornbread.
1 16 oz package mild Italian sausage (I used chicken sausage)
2 tsp olive oil
1 large onion, diced
2 garlic cloves, minced
1 (48 oz.) container chicken broth
chicken bullion to taste (I added this and thought it was needed)
2 (15 oz.) cans cannellini beans, drained and rinsed
2 (14/5 oz.) cans diced tomatoes
1 tsp. dried Italian seasoning
1 (5. oz.) package baby spinach
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil (I used dried and added it with italian seasoning)
Fresh shaved parmesan cheese
1. Cook sausage in hot oil in a Dutch oven over medium heat 7 to 8 minutes on each side or until
browned. Remove sausage from Dutch oven, reserving drippings in Dutch oven. Saute onion in hot drippings 3 minutes or until tender. Add galic, and saute 1 minute. Cut sausage into 1/4 inch thinck slices, and returen to Dutch oven.
2. Stir chicken broth and next 3 ingredients into sausage mxture; bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer 25 minuets or until ready to eat.
3. Stir in spinach and next 2 ingredients; cook, stirring occasionally, 5 to 6 minutes or until spinach is wilted. Top each serving with Parmesan cheese.
Pecan-Chutney Cheese Ball
Delicious, I tried this from the Southern Living Magazine and it is a keeper.
Pecan-Chutney Cheese Ball
2 (8-oz) packages cream cheese, softened
1 (9-oz) jar mango chutney
3 Tbsp curry powder
1/2 tsp dry mustard
Process in a food processor until smooth, stopping to scrape down sides as needed.
Stir in:
1/4 cup minced green onions
1 cup each finely chopped toasted pecans and toasted sweetened flaked coconut.
Transfer to a large bowl; cover and chill 24 hours. Shape cheese mixture into 2 (6-inch) logs. Stir together 1 cup chopped toasted pecans and 1/2 cup chopped fresh parsley in a shallow dish; roll logs in pecan mixture. Serve with ginersnaps (delicious), sliced Gala apples and Bartlett pears, and assorted crackers.
Pecan-Chutney Cheese Ball
2 (8-oz) packages cream cheese, softened
1 (9-oz) jar mango chutney
3 Tbsp curry powder
1/2 tsp dry mustard
Process in a food processor until smooth, stopping to scrape down sides as needed.
Stir in:
1/4 cup minced green onions
1 cup each finely chopped toasted pecans and toasted sweetened flaked coconut.
Transfer to a large bowl; cover and chill 24 hours. Shape cheese mixture into 2 (6-inch) logs. Stir together 1 cup chopped toasted pecans and 1/2 cup chopped fresh parsley in a shallow dish; roll logs in pecan mixture. Serve with ginersnaps (delicious), sliced Gala apples and Bartlett pears, and assorted crackers.
Thai Soup
I had a slight obsession with Thai Ruby's, I believe, Tom Ka Gi and decided to recreate it for a lot less. Here it is the "off the top of my head" list without specific brands which I will get at the grocery store later.
Red Curry Paste or Green Curry Paste (depends on personal preference) teaspoon to tablespoon (depends on spiciness and your taste preference)
Fish Sauce (tablespoon or two to taste)- I know it sounds scary to use but it is a key flavor, if you don't believe me try it before you put in the fish sauce and after- just don't try the fish sauce by itself. And it can just sit in your fridge until you use it up.
brown sugar (tablespoon or two to taste)
chicken stock (1/2 a can or more depending on how much you want to make)
Small can of pineapple chunks or tidbits (in between is best I think chunks are to big but tidbits to small)
Frozen peas
chicken breast (you can either precook in oven and then shred or slice thin and cook in sauce)- a whole breast of chicken is a lot, I recommend half
cilantro
sliced tomatoe
lime juice
Start by making the sauce. Add your coconut milk, chicken stock, curry paste, fish sauce and brown sugar and heat. I start with less and add more as I go based on what tastes good to me. If you are going to cook the chicken in the sauce, do it now or else add as much of the other ingredients above as you would like. You don't need to cook any of the vegetables or fruits they just need a minute to get warm. I then add a little cilantro and some fresh squeezed lime and wahla!
I like to add a little rice to a bowl and then spoon soup over! If you would like to make this more of a meal I recommend buying the Taste of Thai Pad Thai (that includes noodles and sauce) and then just adding the other half of your chicken breast, bean sprouts and a squirt of lime and cilantro. Otherwise the soup is a quick, easy, and healthy meal.
With Singleness of Heart- Tamale Pie
1 1/2 lbs ground beef
1/2 to 1 cup chopped onions
1clove garlic, minced
1/2 cup diced green pepper
1 can (12 ounces whole kernel corn) drained
2 1/2cups cooked or canned tomatoes
1 1/2 tablespoons chili powder
1 cup water
1/2 cup yellow cornmeal
Corn Cheese Topping (below)
Lightly brown meat in 12-inch skillet. Add onions, garlic, and green pepper. Stir in corn, tomatoes, and chili powder, and simmer for 5 minutes. Mix the water and cornmeal together and stir into meat mixture. Cover and simmer about 8 minutes; then pur into a shallow 3-quart baking dish. ( Can be refrigerated at this point) Top with Corn cheese topping. Bake at 375 for 30 to 40 minutes. Serves 8 - 10.
Corn Cheese Topping
1 1/2 cups milk
1 teaspoon salt
2 tablespoons butter
1/2 cup cornmeal
1 cup (about 1/4 lb) shredded sharp cheddar cheese
2 eggs, lightly beaten
Heat together milk, salt and butter. Slowly stir in cornmeal. Cook until thickened. Remove from heat. Stir in cheese and lightly beaten eggs. Spread over casserole.
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