Chicken Mushroom Stew

INGREDIENTS
2   cups low sodium chicken broth
1   small carrot, peeled, cut to 1 inch
1    celery stalk, cut to 1 inch
1    bay leaf
 
2   tablespoons olive oil, divided
2   tablespoons butter, divided
1 ½  pounds boneless, skinless chicken tenders
3    cups sliced mushrooms
1    cup frozen whole pearl onions
1    tablespoon fresh chopped tarragon or 2 teaspoons dried
2    tablespoons all-purpose flour

METHOD

In a medium sauce pan, combine the broth, carrot, celery and bay leaf. Cook the broth over medium heat uncovered for 10 minutes or until reduced to 1 ½ cups. Remove and discard the solids and set aside.

In a large skillet, add 1 tablespoon each of oil and butter over medium heat. When the oil is warm, add the chicken tenders and brown on all sides. Remove the chicken and keep warm. Add the remaining oil and butter and the sliced mushrooms. Cook these for 4 to 5 minutes until they begin to give off some liquid.

Add the pearl onions, the reduced broth, tarragon and the chicken. Cook the chicken for 6 to 8 minutes and remove the chicken, mushrooms and onions, keeping them warm. Sprinkle the flour into the sauce, stirring the whole time, and continue to cook until the sauce thickens. Serve the chicken, mushrooms and onions covered with the sauce.

Pumpkin Tomato Bisque

A thick warming soup for a cold winter day.
 
INGREDIENTS
1    medium white onion, chopped (about 1 cup)
2    tablespoons olive oil
1 ½   cups low sodium chicken broth
1    can (15 ounces) pumpkin puree
1    can (15 ounces) tomato sauce
1    tablespoon pure maple syrup
½   teaspoon powdered ginger
¼   teaspoon Chinese Five Spice

METHOD

In a large sauce pan over medium heat, add the olive oil and onions and cook, stirring occasionally, for 5 to 6 minutes until they are translucent. Add the broth, lower the heat to a simmer, and cook for 5 to 6 minutes. Strain the broth into a bowl, saving the onions. Place ¼ cup of the onions and 1 cup of the broth into a food processor or blender and process to a puree. Add back to the remainder of the broth.

Slowly whisk the pumpkin puree and the tomato sauce into the sauce pan with the broth. Stir in the maple syrup, ginger and five-spice, blending well. Bring the soup up to a simmer and remove from the heat. Serve immediately and enjoy.

Shakshuka - Eggs & Vegetables

 INGREDIENTS
2   tablespoons olive oil
1   cup ¼ inch slice, 1 inch dice red bell pepper
1   cup ¼ inch slice, 1 inch dice green bell pepper
2   cups thinly sliced, halved red onion, chopped
2   cloves garlic, minced
1   can (8 ounces) tomato sauce
¼  cup dry red table wine
2   teaspoons dried oregano
2   teaspoons dried basil
1   teaspoon smoked paprika
3-4   large eggs
 
2   cups pre-cooked brown or Arborio rice
¼  cup chopped fresh basil leaves
2   tablespoons crumbled feta cheese (optional)

METHOD

Heat a medium skillet over medium high heat and add the olive oil, swirling the pan to coat. Add both bell peppers and the onion slices and cook for 5 minutes, stirring occasionally. Add the garlic and cook for 30 seconds.

Add the tomato sauce, the wine and the three spices, bring to a boil, reduce heat to a simmer, cover and cook for 7 to 10 minutes, or until the peppers are very tender and the sauce thick.

Form 3 or 4 indentations in the sauce with the back of a wooden spoon. Crack each egg into a small dish, sprinkle with a little salt and gently slip into the indentations. Cover again and cook for 6 to 8 minutes until the eggs are done. Place equal portions of the rice into individual serving dishes. Carefully spoon the sauce over the brown rice, add the egg on top. Sprinkle with the chopped basil and crumbled feta cheese and serve.

Based on a recipe from Cooking Light magazine.

Five Bean Casserole

INGREDIENTS
4    slices bacon
1    medium onion, chopped (2 cups)
3    cloves garlic, minced
2    tablespoons mustard powder
¼   cup brown sugar
1    cup cider vinegar
1    can (15 ounces) cannellini beans, rinsed, drained
1    can (15 ounces) black beans, rinsed, drained
1    can (15 ounces) red kidney beans, rinsed, drained
1    can (15 ounces) garbanzo beans, rinsed, drained
1    can (15 ounces) butter beans, rinsed, drained
2    teaspoons dried thyme
2    teaspoons dried tarragon

METHOD

Preheat the oven to 325 F. In a medium skillet, cook the bacon until it is crisp. Remove to paper towels and reserve the fat. When the bacon is cool, cut into very small pieces and reserve.

Place the onion into the skillet with the bacon fat and cook for 4 to 5 minutes until it is translucent. Add the garlic and cook for 1 minute. Add the mustard powder, sugar and vinegar, cover, lower the heat to a bare simmer and cook for 8 to 10 minutes.

In a 4 quart baking dish, mix the five beans, the onion mixture, the reserved bacon bits and the spices. Mix well, cover and bake for 45 minutes. Allow the beans to cool slightly before serving.

Calabacitas Casserole

Calabacitas in Spanish means Zucchini-like squash. The ones purchased in the supermarket were lighter green, larger in diameter overall ( 3 to 4 inches) and larger at one end. They were labeled “Calabacitas.” I think they are also called Mexican gray squash but, fresh, they do taste a lot like Zucchini.
 

INGREDIENTS
3    tablespoons olive oil
1    medium white onion, chopped
3    cloves garlic, minced
2    ancho chilies, seeded and diced ½ inch
1    pound Calabacitas, cubed 1 inch (2 medium)
1    cup corn kernels, fresh or frozen and thawed
1/2  cup red bell pepper, diced 1/4 inch
1    jalapeno chilie, seeded and chopped fine (optional)
1    teaspoon dried oregano
1    cup crumbled cotija or queso fresca cheese, divided
¼   cup chopped fresh cilantro or 1 tablespoon dried
1    teaspoon lemon juice

METHOD

Preheat the oven to 325 F. In a large skillet, add the olive oil over medium-high heat and cook the onions for up to 20 minutes, lowering the heat after 6 to 7 minutes. Look for a golden color but do not allow the onions to burn or get dark brown. Add the garlic and cook for 1 minute. Add the chilies, the Calabacitas, the corn, red bell pepper and the oregano. Stir and cook for 4 to 5 minutes and remove from the heat.

Add ¾ cups of the cheese, reserving the ¼ cup and stir into the vegetables. Add the cilantro and lemon juice and stir them in. Pour the mixture into an oven proof casserole dish and sprinkle the remaining cheese on top. Cover the dish and cook for 12 to 15 minutes to cook the Calabacitas but leave it a bit crunchy. Serve immediately.

Shrimp Fra Diavolo

INGREDIENTS
1    pound fresh medium shrimp, shelled, deveined
½   teaspoon salt
1    teaspoon crushed red pepper or smoked paprika
4    tablespoons olive oil, divided
1    medium white onion, chopped
3    cloves garlic, minced
1    can (15 ounces) diced tomatoes or 2 cups fresh diced
½   cup dry white table wine
½   teaspoon dried oregano
1    tablespoon dried parsley
1    tablespoon dried basil

METHOD

In a large bowl, combine the shrimp, salt and pepper flakes. Toss to coat. In a large skillet over medium-high heat, warm 2 tablespoons of the olive oil and add the shrimp. Cook for 1 to 2 minutes and turn over. Cook for another 1 to 2 minutes, remove from the heat to a bowl and set aside.

In the same skillet, add and warm 2 tablespoons of the olive oil. Add the onions and cook for 4 to 5 minutes until they are translucent. Add the garlic and cook 1 minute. Add the tomatoes and their juices, the wine and oregano. Cook over medium heat for about 10 minutes until the sauce thickens.* Stir in the parsley and basil and add the shrimp. Toss to coat and cook for 5 to 6 minutes to mix the flavors and thoroughly cook the shrimp. Remove from the heat and serve immediately.

Based on a recipe from Food.com courtesy of Giada De Laurentiis

*NOTE: If the sauce is not thickening, add ½ teaspoon all-purpose flour and stir it in, cooking 2 to 3 minutes longer.

Pineapple Chicken and Brown Rice

INGREDIENTS       
2   cups low fat chicken broth
1   cup water
1   cup brown rice
3   tablespoons butter or butter substitute
2   boneless, skinless chicken breasts, quartered
          or
6   boneless, skinless chicken thighs cut in half
1   medium white onion, chopped (about ¾ cup)
½  cup chopped celery, leaves and all
4   cloves garlic, minced
½  cup chicken broth or water
1   can (10 ounces) crushed pineapple
1   tablespoon dried cilantro

PREPARATION

In a medium sauce pan, add the broth and water and bring to a boil. Lower the heat, add the rice and stir. Cover and cook for about 25 to 30 minutes until the rice is tender and all the liquid has been absorbed. Set aside and reserve.

In another medium saucepan over medium-low heat, add and melt the butter. Add the chicken and brown it on all sides, about 4 to 5 minutes. Remove and reserve. Add the onion, celery and garlic and simmer for about 6 to 8 minutes until the vegetables are soft and translucent. Add ½ cup of water or broth to the sauce pan, return the chicken and add the pineapple and cilantro.

Thoroughly mix the ingredients in the sauce pan, pushing the chicken down into the vegetables and pineapple. Cover and continue to simmer for 8 to 10 minutes to thoroughly cook the chicken. Remove from the heat and reserve. When the rice has completed cooking, serve the chicken mix on top of a bed of rice.

Pozole Rojo

INGREDIENTS
½   pound pork, cubed
6   cloves garlic, divided
1 ½    cups dry white table wine
2   chili ancho (dried poblano chili)
2   chili guajillo
2   green onions, chopped
1   can hominy, rinsed, drained
1   teaspoon salt

METHOD

In a large sauce pan, add the pork, 4 peeled cloves of garlic and wine. Bring to a boil, reduce the heat to a simmer, cover and cook for about 30 minutes, turning once, until the pork is very tender.

Remove the stems, seeds and veins from the chilies. Chop them into 1 inch pieces, place them into a large bowl and cover with 1 cup of boiling water. Keep them submerged for 30 minutes. Remove and place into a food processor or blender with the soaking liquid, the green onions and 2 cloves of minced garlic. Process to a puree and set aside.

When the pork is tender, remove and shred the pork. (It might be necessary to use a food processor to shred the pork.) Remove the cloves of garlic and return the pork to the sauce pan and cooking liquid. Add the chili mixture, the hominy and salt. Cook over medium heat for 5 to 6 minutes to merge the flavors. Remove from the heat and serve.

Pozole is usually accompanied with thinly sliced cabbage or lettuce, slices of radish, oregano, chopped onion, lime wedges and crisp fried tortilla strips.

NOTES: Both the dried chilies can be found at Mexican food stores. Find one near you and explore; ask questions if you cannot find the chilies on your own – my experiences have been very positive. The people working there are very happy to see gringos trying authentic Mexican dishes and are glad to help.

Please read the page about Hominy and Pozole at the top of this blog

Quick Creamy Tomato Soup

 INGREDIENTS
1    can (15 ounces) tomato sauce
1    tablespoon aged balsamic vinegar
½   cup sour cream

METHOD

First, wait for a cool evening. In a medium sauce pan, whisk together all three ingredients. Heat to serving temperature over medium heat and serve. I like this with a few saltine crackers, but feel free to experiment.. This recipe will supply four small servings or 2 large ones.

Pozole Vegetariano

Do not ask your Hispanic friends about this dish because it is not from South of the border but was dreamed up by the gringo cook who runs this blog. He is still working on authentic recipes for Pozole Rojo and Pozole Verde which are not vegetarian.
 
INGREDIENTS
1    pound tomatillos, (6 to 7) hulled, washed, chopped
2    Anaheim chilies, seeded, chopped
2    jalapeno chilies, seeded and chopped*
1    cup green peas, frozen or fresh
1    medium onion, chopped
2    cloves garlic, minced
2    cups dry white table wine
2    teaspoon ground fennel seeds
2    tablespoon dried cilantro
2    tablespoons olive oil
1    can (15 ounces) hominy, rinsed and drained

METHOD

In a large sauce pan, add the chopped tomatillos, chilies, peas, onion, garlic, wine, fennel and cilantro.. Bring to a boil, reduce heat to a simmer, cover and cook for 5 to 6 minutes to tenderize all the vegetables. Working in batches if necessary, remove to a food processor or blender and process to a puree. If it won’t puree at first, add small amounts of additional wine. Return to a clean sauce pan.

In a large skillet, add the oil and bring to medium-high heat. When a drop of the puree sizzles in the oil, add it all at once and cook for about 7 minutes until it darkens and thickens.

Add the hominy and cook over medium heat for 5 to 6 minutes to merge the flavors. Remove from the heat and serve.

Please read the page about Hominy and Pozole at the top of this blog.

*NOTE: To add heat to the pozole, leave some of the jalapeno seeds in the mix.