Chicken in Rosemary Sauce

INGREDIENTS
2    tablespoons olive oil
1    cup chopped shallots or leeks
3    cloves garlic, minced
1    tablespoon chopped fresh rosemary
        or 2 teaspoon ground dried rosemary
½   cup rich dry red table wine
1    cup low sodium chicken broth
½   cup sour cream or low fat yogurt
1    pound skinless chicken thighs (can be boneless) or chicken tenders
2    tablespoons all-purpose flour
2    tablespoons chopped flat leaf parsley

METHOD

In a large skillet, heat the olive oil over medium-high heat. Add the shallots and cook for 3 to 4 minutes until just tender. Add the garlic and cook for 1 minute. Combine and mix in the rosemary, wine, broth and sour cream. Bring to a boil, reduce the heat to a simmer and add the chicken. Partially cover and cook for 10 minutes, turning the chicken over at 5 minutes.

Remove the chicken from the pan and gradually sprinkle the flour into the pan, stirring the whole time. Cook the sauce for 4 to 5 minutes until it thickens. Return the chicken to the pan to re-heat. Serve the chicken covered with the sauce and pass the remaining sauce. Sprinkle each serving with the chopped parsley.

Inspired by a recipe from CookingWell.com

Southwest Zucchini Tomato Soup

While you may not taste the zucchini in this wonderful soup, that could be a good point for those tired of eating zucchini this and zucchini that. Just don’t tell them it is made with zucchini.
 
INGREDIENTS
1   tablespoon olive oil
1   medium white onion, chopped
3   cloves garlic, minced
½  teaspoon each dried oregano, basil, thyme
2   cups low sodium chicken broth
2   cups diced zucchini
1   can (15 ounces) diced tomatoes or two cups chopped fresh
2   ancho or anaheim chilies, chopped
¼  teaspoon red pepper flakes (optional) or more to taste
1   tablespoon dried cilantro
½  cup sour cream
½   cup shredded Mexican cheese

METHOD

Heat the olive oil in a large sauce pan over medium, heat and add the chopped onion. Cook the onion for 4 to 5 minutes until it becomes transparent and add the garlic. Cook this for 1 minute and add the spices, broth, zucchini, tomatoes, chilies, red pepper flakes and dried cilantro.

Bring to a boil, lower the heat to a simmer, cover and cook for 10 to 12 minutes or until the vegetables are soft. Working in batches if necessary, add to a food processor or blender and process to a rough puree. Mix in the sour cream and place in 6 to 8 individual soup dishes. Sprinkle with a bit of the shredded cheese and serve.

Formal Chili (Black and White)

INGREDIENTS
1   tablespoon olive oil
1   medium white onion, diced
½   pound ground turkey or chicken
4   cloves garlic, minced
1   tablespoon ground cumin
1   teaspoon ground coriander
1   tablespoon chili powder
1   bit cayenne pepper, or more (optional)
2   tomatillos, husked, washed, diced
3   medium poblano chilies, seeded, ribs removed, diced
1   serrano chilie, seeded, diced
1   jalapeno chilie, seeded, diced
2   cups low sodium chicken broth
1   can (15 ounces) cannellini beans, rinsed, drained
1   can (15 ounces) black beans, rinsed, drained

METHOD

In a large sauce pan over medium-high heat, add the olive oil and the onions. Sauté until the onions are tender, about 5 minutes, and add the ground turkey. Stir the turkey constantly while it is browning to break up any lumps. Add the minced garlic, cumin, coriander, chili powder and optional cayenne. Stir and cook the spices until fragrant, about 30 seconds.

Add the tomatillos, poblano, serrano and jalapeno chilies, broth and both beans. Bring to a boil, cover, lower the heat to a simmer, and cook for 20 minutes to blend all the flavors and cook the chilies. Serve immediately with tortilla chips, guacamole and beer..

Baked Zucchini

 







INGREDIENTS
1   large seedless zucchini 
      or
    4   medium zucchini
    1   tablespoon olive oil
    ½  cup bread crumbs
    1   teaspoon garlic powder
    1   teaspoon ground cumin
    1   cup low fat milk
    1   egg
         grated Parmesan  cheese

METHOD

Preheat the oven to 325 degrees. Cut the stem end off the zucchini and slice into ½ inch slices (you may only want to do 6 or 8 slices of the seedless zucchini). Brush the olive oil over a wire rack that will fit into a baking tray.

Mix the bread crumbs with the garlic powder and cumin in a flat dish. Beat the egg and milk together and place into a flat bowl. Dip each slice of zucchini into the egg-milk mixture, allowing excess to drip off. Place into the bread crumbs and turn over to thoroughly coat both sides. Over a flat plate, sprinkle with Parmesan cheese and place onto the wire rack.

When all pieces are coated, place into the preheated oven and cook for 30 to 35 minutes until they are golden brown. Allow then to cool slightly before serving.

Adapted from a recipe at Food.com

Creamy Zucchini Soup

INGREDIENTS
1    tablespoon olive oil
1    medium white onion, chopped (about 1 cup)
3    cloves garlic, minced
4    medium zucchini, diced ½ inch (about 2 cups)*
1    small Yukon Gold or white potato, peeled, diced ½ inch (about 1 cup)
2    cups low sodium vegetable or chicken broth
½   teaspoon each dried rosemary, dill
½   teaspoon each ground cumin, cardamom
¼   teaspoon white pepper
1    pinch cayenne pepper (optional)

METHOD

Heat the olive oil over medium heat in a large sauce pan and add the onions. Cook the onions for 4 to 5 minutes until they become transparent and add the garlic. Cook for 1 minute, stirring, and add the zucchini, potato, broth, spices and white and cayenne pepper. Bring t5o a boil, cover and cook for 10 to 12 minutes until all the vegetables are soft.

Working in batches if necessary, remove to a food processor or blender and process to a smooth puree. Transfer to soup bowls, garnish with a single zucchini slice (or 3) and serve.

*NOTE: If using small diameter zucchini (about 1 inch thick) save a few slices for garnish.If using the large, seedless zucchini, slice off a few pieces and dice small.

 

Chicken Manhattan

INGREDIENTS
2    tablespoons olive oil
1    pound skinless, boneless chicken breast, cut to 2 inches
1    cup low sodium chicken broth
½   cup sweet vermouth
¼   teaspoon Angostura bitters
½   teaspoon orange extract or Curacao
½   cup bourbon whiskey
1    teaspoon all-purpose flour

METHOD

In a medium sauce pan over medium heat, add the olive oil and, when warm, add the chicken. Stir the chicken pieces until they are browned on all sides and add the broth, vermouth, bitters and orange extract. Reduce the heat to a simmer, cover and cook for 10 minutes to thoroughly cook the chicken.

Remove the cover and pour in the bourbon whiskey, stirring. If working over an open flame, be very careful as the pan could flame, also. Cook for 2 minutes, remove the chicken and whisk in slowly the teaspoon of flour. Cook the sauce, stirring, for 3 to 4 minutes until it thickens. Add the chicken back to the pan, stir to coat and serve immediately. If you have them, serve with Maraschino cherries.

From a recipe in CookingLight.com

Kale Braised in Salsa

INGREDIENTS
1    large bunch (organic) kale
1    tablespoon olive oil
1    cup tomatillo salsa*
½   cup water
¼   cup crumbled Mexican styles cheese or similar

METHOD

Remove the tough stems and veins from the kale and coarsely chop it (about 14-16 cups.) In a large, heavy skillet, heat the olive oil over medium-high heat and add the kale. Toss constantly until it becomes bright green. Add the salsa and the water, reduce the heat to maintain a simmer and cook, stirring occasionally, until the kale is tender, about 12 to 15 minutes. Serve immediately, sprinkled with the crumbled cheese.

NOTE: See the recipe for tomatillo salsa in this blog or purchase XXX Garlic Survival Tomatillo Salsa at the winery.

Based on a recipe in Eating Well magazine

Chicken Poblano

INGREDIENTS
2   fresh Poblano chilies
1   fresh Anaheim chilie
½    cup Tomatillo Salsa Cruda *
1   small white onion, chopped (about ½ cup)
½    cup red bell pepper, diced ½ inch
2    green onions, chopped
3    cloves garlic, minced
½   cup low sodium chicken broth
2    tablespoons olive oil
2    skinless, boneless chicken breasts or tenders cut to 2 inch pieces
2    teaspoons dried oregano
½   cup chopped cilantro leaves

METHOD

Turn on the broiler. Place the chilies on a baking sheet and put under the broiler. Broil until the skins begin to blacken, and turn the chilies over to blacken the other side. Remove from the broiler and place into a paper bag. Close the bag and let the chilies sweat for 10 minutes. Remove the skins from the chilies, remove the seeds and inner ribs and chop the chilies.

In a medium sauce pan, combine the chilies, the salsa, white onion, red bell pepper, green onion, garlic, and broth. Bring to a boil, lower the heat to a simmer and cook the mixture for 10 minutes. Remove from the heat and set aside.

In a large skillet, heat the olive oil over medium-high heat. Add the chicken portions to the skillet. Turn and brown all the chicken and add the chilie sauce from the sauce pan. Add the oregano and season to taste with a bit of cayenne pepper if desired. Simmer for 15 minutes, add the cilantro and cook for 2 minutes. Serve immediately

*NOTE: See the recipe for Tomatillo Salsa in this blog

Based on a recipe from AllRecipes.com, submitted by Suzanne

Tomatillo Salsa

INGREDIENTS
6     medium tomatillos, husked, washed
1-2  chile serrano, stemmed, seeded
2     tablespoons fresh, chopped cilantro
½    small onion, chopped (about ½ cup)
¼    cup chicken broth

METHOD
Boil the tomatillos in water to cover until just tender, about 8 to 10 minutes. Drain and cool for a few minutes, then quarter and place into a food processor or blender. Cut the chilie(s) into small pieces and add to the blender. Add the cilantro and onion to the blender and process to a coarse puree. Add small amounts of the broth as required to accomplish the blending and to bring the puree to the desired consistency. Remove from the blender and refrigerate for 1 hour before using.

NOTES: To increase the heat of this salsa, use more serrano chilies or substitute jalapeno chilies, or do not remove the seeds.

This recipe is a Salsa Verde Cruda. To make a cooked salsa, double the amount of all ingredients and add 1 clove of garlic to the blender before processing to a coarse puree. In a large skillet, heat 1 tablespoon of olive or vegetable oil or lard over medium-high heat. When the oil is hot enough to make a drop of the salsa sizzle, pour all of the salsa in at once and cook for 4 to 5 minutes until darker and thicker, stirring constantly. Pour in 2 cups of chicken broth, bring to a boil, lower the heat to a simmer and cook until the sauce is thick enough to coat a spoon, about 10 minutes.

Recipes from Authentic Mexican, Regional Cooking from the Heart of Mexico,  Rick Bayless and Deann Groen Bayless, William Morrow and Company, New York, 1987

Fish, Potato, Pepper Stew

INGREDIENTS
2   tablespoons olive oil
1   medium white onion, chopped
4   cloves garlic, minced
2 ½   cups low sodium broth, chicken or fish
1   tablespoon black peppercorns
1   piece cheesecloth for the peppercorns
1   pound sturdy fresh fish or pre-soaked dried salt cod
1   large red bell pepper, seeded, trimmed, cut to ½ inch
1   pound (3-4 medium) red potatoes cut to ½ inch cubes
2   teaspoons dried sage

METHOD

In a large sauce pan, add the olive oil over medium heat. Add the onion and garlic to the pan and cook for 4 to 5 minutes until translucent. Add the broth and tie the peppercorns into a bundle with the cheesecloth and add. Cook the stock at a simmer for 10 minutes. Remove and discard the peppercorns.

Add the fish, bell pepper and potato cubes and sage to the sauce pan, bring to a simmer and cook for 6 to 7 minutes, or until the potatoes are tender. . Serve with crusty French bread to 4 as a fish course or to 2 as a main dish

Radish, Spinach, Onion Saute

INGREDIENTS
1   tablespoon olive oil
2   bunches radishes, cleaned, halved*
1   medium red onion, sliced thinly
5   ounces baby spinach
2   tablespoons lemon juice

METHOD

In a large skillet, add the olive oil over medium heat. When the oil is hot, add the radishes and red onion. Cook the vegetables, stirring, until the radishes are tender, about 8 minutes. Add the spinach and lemon juice and cook, stirring constantly,  until the spinach is wilted, about 2 to 3 minutes. Remove from the heat and serve.

*NOTE: If the radishes are large, it might be better to slice them into thirds rather than in half. You want all the radish pieces to be the same width so they will cook the same.

Based on a recipe from Food Network Kitchen at www.foodnetwork.com

 

Tomato, Radish, Fennel Salad

INGREDIENTS
1   bunch radishes, cleaned, sliced thinly (1 cup)
1   small fennel bulb, sliced thinly (1 cup)
1   cup thinly sliced red onion
3   large tomatoes, diced to ½ inch
8   ounces mozzarella cheese balls, cut to 1/3
¼  cup olive oil
1   tablespoon dried basil
1   pinch salt and fresh ground pepper (optional)

METHOD

Use a mandolin to slice the vegetables. Be careful of your fingers when slicing the radishes. Cut the stems off of the fennel bulb and slice from the top down until you have about one cup.  Clean the red onion and cut it in half lengthwise. Hold the cut to the side when slicing.

Place all the vegetables in a large salad bowl and toss together. Sprinkle with the dried basil and refrigerate for 30 minutes. Divide onto 4 salad plates, drizzle with a little olive oil and season with salt and pepper before serving