Citrus Chicken

INGREDIENTS
1    tablespoon olive oil
2    chicken half-breasts, cut into 1 inch pieces
2    limes, grated lime rind from both
½   cup lime juice
1    cup orange juice
1    tablespoons honey
1    tablespoon butter
1-2   tablespoons all-purpose flour

METHOD

In a medium sauce pan over medium heat, add the olive oil and swirl to cover. Add the chicken pieces and cook, stirring, to brown on all sides, about 3 to 4 minutes.. Add the lime rind, lime juice, orange juice, honey and butter. Stir to combine and melt the butter. Lower heat to medium-low, cover and cook for 7 to 8 minutes, stirring once or twice, until chicken is cooked through.

Remove the chicken to a plate and slowly add 1 tablespoon of flour, whisking it in. Cook for 2 to 3 minutes and, if the sauce is not thick enough, add the second tablespoon of flour the same way. Again, cook for a few minutes to thicken and serve the chicken over polenta, rice or noodles and drizzle the sauce over the chicken.

Adapted from a recipe in Cooking Light magazine.

Tamagoyaki, Japanese Rolled Omelet

INGREDIENTS
3   eggs
1   pinch salt
1   tablespoon water
1   tablespoon sugar
1   tablespoon sake

METHOD

In order to make this omelet, a small rectangular pan is required. The omelet can be made in a regular frying pan but may not work quite as well. Chopsticks are also recommended but not completely necessary.

Mix all the ingredients in a medium bowl and beat well. Heat the pan over medium-high heat and add enough egg batter to just cover the surface of the pan. As the eggs cook, be sure to pop any bubbles that appear. When the eggs are cooked, roll the omelet to one end of the pan. A little browning of the eggs is acceptable.

Add another batch of the egg mixture. Lift the cooked omelet slightly to allow some of the liquid to go under the cooked omelet, thus binding the two together Pop the bubbles again and, when cooked, roll the cooked omelet roll over the new omelet to one end of the pan.

Continue adding new egg mix in the same manner and rolling up the omelet until all the egg mixture has been used – about 4 times. Remove the omelet from the pan and form into a square shape, rather than a rounded roll. Either serve the omelet as is or slice it into ½ inch slices, crosswise, and serve as sandwiches on bread squares coated with wasabi sauce.

Once you get good at making Tamagoyaki, try adding dashi to it for a more flavorful dish. Dashi is a Japanese stock or broth made from Kombu (edible kelp) and Katsuobushi (smoked bonito flakes.) Since this is a liquid, it will make the egg mixture thinner and more difficult to work with. When I get around to doing this, I may leave out the tablespoon of water and replace it with a tablespoon of dashi for the first try, then work my way up to 3 tablespoons of dashi. This dish is called Dashimaki Tamago.

Pork with Kale and Apples

INGREDIENTS
2    tablespoons olive oil, divided
1    pound pork cut into 1 inch cubes
2    cups chopped white onion
½   cup low sodium chicken broth
¼   cup rice vinegar
2    teaspoons ground cumin
½   teaspoon ground allspice
4    cloves garlic, minced
5    cups chopped kale
 
1    tablespoon olive oil
2    apples, peeled, cut into ½ inch wedges
2    tablespoons cider vinegar
1    teaspoon brown sugar

METHOD

Heat a deep skillet or Dutch oven over medium-high heat and add 1 tablespoon of oil, swirling to coat. Add the pork cubes and cook for 6 to 7 minutes, browning on all sides. Remove the pork and set aside. Add the remaining tablespoon of oil and the onions to the pan. Cook for 5 to 6 minutes until they begin to brown.

Add the broth, vinegar, cumin, allspice and garlic. Bring to a boil and scrape up any brown bits from the bottom of the pan. Add the pork back to the pan, lower the heat to a simmer, cover and cook for 12 minutes, stirring twice. Add the kale to the pan, stirring to combine, re-cover and cook for 6 to 8 minutes until the kale is soft and the pork thoroughly cooked.

Meanwhile, in a medium skillet over medium-high heat, add the tablespoon of olive oil, swirling to coat. When warmed, add the apples and cook, stirring, for about 3 minutes until the apples are almost soft. Add the vinegar and sugar and cook, stirring,  for 1 to 2 minutes until the sugar dissolves and the liquid almost evaporates completely. Serve the apples with the pork and kale when it is done.

Adapted from a recipe in Cooking Light magazine.

Mediterranean Cod Stew

INGREDIENTS
2    tablespoons olive oil
1    medium white onion, chopped (about 1 cup)
1    cup ½ inch diced celery
1    cup ½ inch diced red bell pepper
4    cloves garlic, minced
1    cup dry white table wine

 2    jars (8 ounces) quartered artichoke hearts, drained and halved

1    can (about 4 ounces) sliced black olives, drained
¼   cup pine nuts (optional)
2    tablespoon capers, rinsed, drained
1    tablespoons dried oregano
1    tablespoons dried parsley
1    tablespoons dried basil
½   pound prepared salt cod, cut to 1 inch pieces*

METHOD

Heat the olive oil in a large skillet over medium-high heat and add the onions, celery and bell pepper. Cook for 4 to 5 minutes and add the garlic. Cook for 1 minute and add the wine, artichokes, olives, pine nuts, capers and spices. Stir together and cook for 1 to 2 minutes. Add all of the cod, stir to thoroughly mix, lower the heat to low, cover and simmer for 25 to 30 minutes or until the fish flakes easily. Serve in shallow bowls.

*see instructions at the top of this blog for preparing the cod..Be sure to remove the outer skin before cutting the fish into smaller, pieces

Celery Root Potato Soup

INGREDIENTS
1    cup white onion, chopped
1    medium leek, white and pale green parts sliced
2    cups finely chopped celery root
1    cup potatoes, peeled, cubed ½ inch
2    cups chicken broth
2    cups water
½   teaspoon caraway seeds

METHOD

In a large sauce pan over high heat, add the onions, leeks, celery root, potatoes, broth and water Bring to a boil, reduce the heat to a simmer, cover and cook for 20 minutes. Check at 10 minutes and add ½ cup of water if the liquid level gets too low.

Allow to cool and puree with an immersion blender or in a blender or food processor until smooth. Return to the sauce pan and season with ¼ teaspoon salt if required. Ladle into soup bowls and garnish with parsley flakes.

Serve with grilled bratwurst or other sausages

Columbian Chicken Soup

I have never seen a soup with such a wide range of ingredients as this. It makes me wish there was a Columbian restaurant somewhere nearby.

INGREDIENTS
½      cup brown rice
1 ½   cups  water
 
1    chicken breast, skinless, boneless
2    thinly sliced green onions or 1 small leek
2    cloves garlic, smashed
½   teaspoon ground cumin
¼   cup chopped cilantro, divided
 4   cups low sodium chicken broth
 
1    cup corn kernels
1    small white potato, cubed ½ inch
3    stalks large asparagus, trimmed, cut to ½  inch slices  (3/4 - 1 cup)
1    small avocado, diced to ½ inch
2    teaspoons capers, rinsed, drained

METHOD

In a medium sauce pan, add the rice and water and bring to a boil. Reduce heat to a simmer and cook for about 35 to 45 minutes until the rice is tender. Remove from the heat and set aside for five minutes. Drain if necessary, fluff with a fork and set aside.

In a medium sauce pan, add the chicken breast, green onions, garlic, cumin, half of the cilantro and the chicken broth. Bring to a boil, reduce heat to a simmer and cook for 12 to 14 minutes until the chicken is completely done. Remove the chicken to a cutting board and strain the broth back into the sauce pan, discarding the solids. When cool enough to hand le, shred the chicken and reserve.

Bring the soup to a boil and add the corn and potatoes. Reduce the heat to a simmer and cook for about 8 minutes until the potatoes are almost tender. Add the asparagus and cook until both are tender, about 5 to 6 minutes longer. Return the shredded chicken to the pot, stir for a minute and remove from the heat. Ladle the soup into bowls and add the avocado and capers. Garnish with the remaining cilantro and serve.

Based on a recipe in Food and Wine magazine

Corned Beef Cabbage Salad

INGREDIENTS
2   cups chopped cabbage*
2   cups baby spinach, lightly chopped
2   cups ½ inch diced, cooked corned beef
½  cup sour cream
2   teaspoons horseradish sauce*
2   tablespoon low fat (2%) milk

METHOD

Combine in a large bowl the cabbage, spinach and corned beef. In a small bowl, stir together the sour cream, horseradish sauce and milk. Transfer the salad to serving dishes, add a dollop of dressing or pass separately, and serve.

*NOTES: The original recipe called for pre-packaged coleslaw mix instead of chopped cabbage.

If you do not care for horseradish, use Dijon style mustard instead.

Based on a recipe from Better Homes and Gardens magazine

Beef Sweet Potato Southwest

INGREDIENTS
1    medium sweet potato
½   pound ground beef
1    tablespoon olive oil
1    medium white onion, chopped (1 ½ cups)
2    cloves garlic, minced
1    jalapeno pepper, seeded, diced very small
2    tablespoons taco sauce
2    cups ¼ inch diced fresh tomatoes
2    cups thinly sliced cabbage
¼   cup jack or cheddar cheese, grated

METHOD

Peel the sweet potato and cut into ¼ inch dice. Steam for 5 to 6 minutes until very tender. Set aside. In a large skillet over medium-high heat, add the hamburger and stir to crumble into small pieces while it browns. Once browned, remove the hamburger to a bowl, set aside, and drain the fat from the skillet into the garbage.

Add the oil to the skillet and swirl to cover. Add the onion and cook for 4 to 5 minutes until tender. Add the garlic and jalapeno and continue to cook, stirring occasionally, until the jalapeno is tender, about 3 to 4 minutes. Add the hamburger, taco sauce, tomatoes and sweet potato to the skillet and stir to combine. Cook for 1 to 2 minutes.

Remove from the heat and stir in the cabbage. Place into a serving dish, sprinkle with the cheese and serve.

Chicken Tomatillo Tacos

INGREDIENTS
8     medium tomatillos, husked, washed
2     jalapeno pepper, stemmed, seeded
2     cloves garlic, chopped
2     tablespoons fresh, chopped cilantro
½    small onion, chopped (about ½  cup)
½    cup chicken broth
2     medium chicken breasts, skinless, boneless

4    medium corn tortillas (7-8 inches)
½   cup shredded jack or cheddar or casa fresca cheese
1    cup chopped fresh tomatoes
1    cup finely chopped lettuce or cabbage
1    cup taco sauce or tomato salsa
      sour cream or yogurt (optional)

METHOD

Boil the tomatillos in water to cover until just tender, about 6 to 8 minutes. Drain and cool for a few minutes, then place into a food processor or blender. Cut the seeded jalapeno into small pieces and add to the blender. Add the garlic, cilantro, onion and chicken broth to the blender and process to a coarse puree.

Place the puree into a medium sauce pan. Cut the chicken breasts into 1 inch pieces and add to the sauce pan. Place over high heat, bring to a boil, reduce the heat to a simmer, cover and cook for 10 to 12 minutes until the chicken is falling apart. Separate the chicken and the sauce, reserving both. Place the chicken on a clean surface and, using forks, shred the chicken.

Warm each tortilla on both sides in a dry skillet and place onto a clean surface. Spread with some of the tomatillo sauce. Add ¼ each of the chicken, cheese, tomatoes and lettuce to the tortilla, drizzle with the taco sauce, add a dollop of sour cream, fold in half and serve.

 If making tacos is too much bother, the ingredients also will make a good chicken salad. Layer the lettuce, tomatoes, chicken, cheese, sour cream and taco sauce.