Chicken Curry with Sweet Potatoes

On a menu in any restaurant the word "curry" nabs my attention. Usually I end up ordering a curry if it is offered and usually I am perfectly happy about it. So making curries at home is a natural outcome. (The same holds true for "tamale".) This curry has sweet potatoes along with other good for you veggies and spices. Healthy eating is a great adventure!

Chicken Curry with Sweet Potatoes
1 medium sweet potato
1 cup sliced mushrooms
2 medium carrots
1 cup snow or snap peas
2 medium stalks celery
1 large orange bell pepper
4 green onions
1/4 cup loosely packed chopped basil
1 lime
2 teaspoons freshly grated ginger root
3 medium chicken breast halves, skinned and boned
1 teaspoon salt
1 1/2 tablespoons coconut oil
3 teaspoons curry powder
2 cans coconut milk
2 cups water, divided
1 tablespoon cornstarch
3 cups cooked quinoa or rice for serving
Peel and dice sweet potato. Slice mushrooms. Peel and slice carrots. Rinse peas to clean. Dice celery and pepper. Clean and cut green onions into 1 inch long pieces. Chop basil. Zest lime and cut into 6 segments. Grate ginger.

Cut the chicken meat into 1 1/2 - 2 inch pieces and sprinkle with the salt. Place a heavy pot over medium high heat. Add coconut oil to hot pan. Saute chicken allowing each side to brown well before turning. When chicken is browned, sprinkle curry powder over the meat and stir so that the curry heats in the coconut oil.

Stir in the ginger and lime zest then add the coconut milk and 1 3/4 cups water. Stir in the sweet potatoes, carrots, celery, peppers, mushrooms and lime wedges. Cover the pot and cook for about 15 minutes or until the potatoes are beginning to soften. Remove the lime wedges and discard; add the peas and green onions. Continue to cook while making a slurry with the corn starch and remaining 1/4 cup water. Stir in the slurry and cook curry for another 5 minutes. Add the basil and cook for another minute or two then serve hot with quinoa or rice. Feeds 6 to 8 hungry adults.

Hints: I like to get everything ready before I begin cooking but chopping as you go is fine too. Substitute ( or omit) veggies as you wish. Use what is available and fresh. Freezing ginger root makes it easy to work with, but frozen root won't work for all recipes--this one it does. I use one can of lite coconut milk and one can full fat, but you can use either. The fresh basil is wonderful but can be expensive so dried is OK, just add a bit earlier so that its' flavor will bloom. Cook the quinoa while the curry is cooking so that everything is hot at once. I like to scoop the quinoa on top rather than under the curry for presentation. A one dish meal, this needs nothing to complete it.

Warm and cozy, this meal is a winner for curry fans. An aromatic, pleasant way to eat your veggies with enough protein to keep you satisfied through a long winters' evening. We will be having this again soon at my house. Try these Curried Chicken Spinach Crepes as spring approaches.

Black Mole on Grilled Chicken Tacos

Sauces are what set meals apart. A simple sauce can make a huge difference in the level of enjoyment derived from eating. Although not "simple" this mole is pretty easy to put together, you may need to shop for some of the ingredients ahead of time but technically, it is quite easy -- soak, blend, cook. Some moles can require three dozen or more ingredients. Not this one. But as always, treat it as a beginning point to your own creativity. Let me know how you tweak it to make it your own.

Black Mole
3 ounces dried chilies, at least 1 ounce needs to be black chilies
4 cup hot water
1 large or 2 small garlic cloves
1/2 teaspoon salt
2 tablespoons canola oil
1/4 cup dried cherries
2 tablespoons pepitas (pumpkin seeds)
1/2 teaspoon coriander
1/2 teaspoon hickory smoked salt (or 1/2 teaspoon salt and 1/2 teaspoon liquid smoke)
2/3 cup very dark chocolate chunks or chips (about 68% cacoa)
In a glass bowl, cover chilies with hot water and soak for 20 minutes. Remove one pod at a time and split lengthwise, removing and discarding stem and seeds. Place chili flesh in a blender container. repeat with remaining chilies. Add garlic clove, oil, salt, cherries and pepitas. Strain 1/2 to 3/4 cup of the soaking liquid and add to blender. Blend on high until very smooth, about 2 minutes. Pour into a small sauce pan and place on medium high heat. Stir in coriander and smoked salt. Add chocolate and reduce heat to medium. Stir constantly until chocolate is melted. Add more of the strained soaking liquid if you want to thin it out. Serve hot in and over chicken tacos.

Grilled Chicken for Tacos
1 1/2 to 2 pounds boneless skinless chicken breasts
3/4 cup fresh lime juice
1 tablespoon lime zest
1/3 cup olive oil
1 teaspoon hickory smoked salt (or plain salt plus 1/2 teaspoon liquid smoke)
1/2 teaspoon pepper
1/4 cup chopped fresh cilantro
1/2 teaspoon cumin
1/2 teaspoon coriander
Pat chicken dry with paper toweling. In a large glass bowl, mix remaining ingredients well. Place chicken in the marinade and turn to coat completely. Allow to marinade for at least 1/2 hour. Heat grill to medium high heat. Place chicken on grill and close lid. Reduce heat to medium and cook for 4 to 6 minutes. Turn chicken and cook another 4 to 6 minutes or until cooked all the way through but still juicy. Remove from grill and allow to rest for several minutes. Boil marinade in a small sauce pan until reduced by half. Slice chicken into thin strips across the grain, toss with cooked marinade and serve hot.

 

Hints: I grilled red bell peppers and onion slices rubbed with a bit of olive oil at the same time I grilled the chicken, then sliced them up and served them in the tacos. We also had some guacamole, cheese, lettuce and black beans. This was good on both flour and corn tortillas but could be served in a bowl as a stew. Some people ate it on the lettuce as a salad without any tortillas. All very good options. When making the mole, be sure to blend the chilies thoroughly so that the skins are well incorporated. You can use plain water instead of the soaking water for a less spicy taste. Use boneless skinless chicken thighs instead of the breasts if you wish. This mole is also fabulous with tamales.

The complexity of flavor in the mole is wonderful. The chicken and beans take it very well. I love Mexican food when it is made with fresh, wholesome, healthy ingredients. But I have to admit that I also love it when it is not so healthy. I love the spicy hotness, the mellow corn, the deep, rich flavor profiles that abound in great Mexican cuisine. All regions, all the time. What is your favorite Mexican dish?

Tamale!

Wouch!!! That is "Wow these are great!" combined with "Ouch! I could have been eating these for years!" My first foray into Tamale making, I know--hard to believe for a Mexican food lover like me--turned out better than expected. I will most certainly be making more tamales in the very near future. (Watch for dessert tamales coming to this blog soon!) They are not as time consuming as you may have been lead to believe. Nor are they technically difficult. They are vastly versatile as well. I think you are going to love them!

Tamales split open to reveal fab fillings

You will need some corn husk wrappers, some dough, some fillings and some toppings.
Tamale Dough for 24 tamales (this will need to chill so begin it earlier in the day)
3 cups Masa Harina
2 1/2 cups warm water (about)
1 cup coconut oil
1 teaspoon salt
1 teaspoon baking powder
3/4 to 1 cup cool water
Pour some warm water over masa harina and mix with your hands until it holds together and is about as stiff as play dough, adding water as needed. Allow to rest about 15 minutes. Place coconut oil, salt and baking powder in the bowl of a mixer. With a paddle attachment, beat until fluffy, about 5 minutes. While mixer is running, add a handful (about 1/3 cup) of masa and 1 tablespoon of cool water to the bowl. Once that is incorporated, repeat with another handful of masa and some more water. Continue until you have mixed in all the masa. The dough should be the consistency of a thick brownie batter, but light and fluffy. You can check to see if enough air has been incorporated by dropping a teaspoon full into a cup of cold water--if it floats it is ready, if not, continue beating and check again in a few minutes. Cover dough surface with plastic wrap and chill for 2 hours or more. (Dough can be frozen at this point.)

When ready to assemble tamales, begin by soaking about 1/3 of an 8 ounce package of dried corn husks in hot water. While they are soaking, make Hot Red Chile Sauce and fillings.
Hot Red Chile Sauce (you will need some of this for the veggie filling)
2 1/2 ounces dried New Mexico chile (I have tried other types and they were not nearly as good!)
6 cups hot water for soaking
2 cloves garlic
1/2 teaspoon salt
1 tablespoon Mexican oregano, dried
2 tablespoons olive oil
Soak chilies in hot water for 20 minutes. (You may need to weigh them down so they don't float.) Remove a softened chile from water, pull off stem end, split lengthwise with fingers and wipe off seeds. Discard seeds and stems. Place chile flesh into a blender container. Repeat with remaining chiles. Smash and peel garlic, add to blender. Add salt and oregano. Measure 1 1/4 cups of the soaking water and pour it into the blender. (This makes the sauce hotter; you can use plain water to make it milder.) Place lid on blender and process for 5 minutes or more until a smooth sauce is produced. In a small skillet, begin heating olive oil and add chile sauce. Heat through to use. This sauce can be reheated for serving.

 Sweet Potato and Corn Tamale Filling
1/3 cup fresh or frozen corn kernals
2 teaspoons olive oil
1/2 cup diced sweet potato
1/4 cup diced red onion
1/4 cup diced red bell pepper
1/2 teaspoon salt
1/2 teaspoon rubbed sage
1 tablespoon chopped fresh rosemary (dried is not a good substitute here)
1/4 cup water
1/4 cup Hot Red Chile Sauce
Heat a small skillet over medium high heat. Add corn to hot pan. Cook without stirring for 2 to 3 minutes. Corn will begin to "pop" and brown on the bottom. Stir oil into corn. Add sweet potato, onion and pepper, stirring to coat with oil. Sprinkle salt and herbs on veggies, cook for 2 or 3 more minutes stirring often. When most of the veggies begin to caramelize, deglaze the pan with the water. Stir to bring up the fond (browned bits on the bottom of the skillet). Add the red chile sauce and continue to cook until the water has nearly evaporated. Remove from heat and set aside to cool slightly.

Chicken Tamale Filling
2 cups cooked chicken, diced or shredded
1 (7) ounce can chopped mild green chilies
1/2 teaspoon salt
1/2 teaspoon coriander
 Combine ingredients in a bowl and set aside for assembly.

Assembly and Cooking:
Take about 1/3 cup of the chilled dough and spread it out 1/4 to 1/8 inch thick on the center of a damp corn husk (you can overlap two smaller husks or use one large one), leaving 1/2 inch on the sides and 1 1/2 inches on the bottom. Spread 1 to 2 tablespoons of filling down the middle of the dough. Gently pull the sides together so that the dough encases the filling. Pull back one side of the husk a bit and lap the husk snugly together. Fold the bottom up and flip the tamale over so that the weight holds the bottom flap in place. Repeat until all the filling has been used.
Cook for about 1 hour over boiling water in a steamer pot lined with small or leftover corn husks. The tamales can be stacked on top of one another or you can stand them on end, bottom down, next to each other so that they hold each other up if your steamer is deep enough. They are done when the corn husk can be pulled away cleanly and the dough is cooked through.
Serve with warmed Red Chile Sauce, guacamole and sour cream if desired.

Hints: Traditional ingredient lists for the dough call for lard but I got great results with the coconut oil. Almost any filling can be used. Chilled dough is much easier to work with. I would try Rosemary Chicken Verde, or Beef Chile Rojo, or Pork Chile Verde, or anything you would put in a taco. Rolling them takes just a few minutes once you get the hang of it. With helpers it can go very quickly but it really can be done by one person. The tamales can be refrigerated for a day prior to cooking. They can also be heated up a day after cooking in a microwave. Or frozen. The sauce would work with enchiladas or smothered burritos. The fillings could both be used for tacos or enchiladas. Like I said, super versatile stuff here.

These tamales remind me so of trips to Albuquerque, the tram ride to the peak of the Sandia Mountain to the east, the marvelous Mexican cuisine. The veggie tamale with the rosemary tastes just like New Mexico to me. Let me know what they remind you of...

Spinach Crepes with Curried Chicken

Spinach is in season and I love it--the flavor, the color, the texture. Here is a quick cooking dish that can be used for brunch or lunch or dinner. A hint of curry makes this lovely main dish even fresher tasting. The main emphasis is on good-for-you veggies. This dish is fairly low in calories and carbs.

Spinach Crepes with Curried Chicken
1 cup milk
1 cup lightly packed fresh spinach leaves
3 eggs
1 1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1/3 cup flour
1/3 cup whole wheat flour
1/2 teaspoon baking powder
1 tablespoon olive oil
1 1/2 cup chopped broccoli
1/2 cup shredded carrot
1 cup chopped cooked chicken meat
1 tablespoon minced chives
1/2 cup chickpeas, (garbanzo beans), drained
1/4 cup sour cream
1/4 cup Greek yogurt
1 teaspoon lemon zest
2 teaspoons Dijon mustard
1teaspoon curry powder
Optional garnish: balsamic glaze and blue cheese
Pour milk in a blender container. Add spinach and blend until totally combined. Add eggs to blender along with 1 teaspoon salt, 1/4 teaspoon pepper, flours, baking powder and oil. Blend thoroughly, scrapping sides of blender if needed. Allow batter to rest a few minutes. Make crepes in a small skillet over medium heat, pouring about 1/3 cup of batter into pan and swirling it to thin. Use butter to prevent sticking if needed. (Or use a crepe maker.)  Set aside, covered to keep them warm. Steam broccoli and carrots for 2 minutes in a microwave oven with very little water then drain thoroughly. Mix in chicken and chives. Process chickpeas with sour cream, Greek yogurt, lemon zest, mustard, curry and remaining salt and pepper in a food processor until smooth. Mix with chicken and veggies in a small skillet and heat through, stirring often. Fill crepes, roll and serve with garnish if desired.

Hints: Roasted chicken thighs work great. White meat is also good. Make sure the chicken is cut small. The broccoli, too. You could steam the veggies on the stove top if you would rather not use a microwave. The crepes can be made ahead; the filling as well. When ready to serve, heat the crepes wrapped in foil in a low oven, heat the filling on the stove top then fill the crepes and serve. These could be made smaller in size and used as an appetizer. They are moist and don't need a sauce but the balsamic glaze adds an interesting counterpoint to the flavor profile that I quite like. You can make your own glaze by bringing balsamic vinegar to a boil and cooking to reduce it by about half volume. These crepes would be great with another filling, like ham and cheese. Good plain, too.

These crepes pull together in about 20 minutes or less but taste like they took a long time. If you have some cooked chicken, you can have dinner on the table in under half an hour. You can roast boneless skinless chicken thighs while you make the crepes and still be done in 30 to 40 minutes. The bright green crepe color is lively and fun.  Curry, spinach, broccoli and carrots--an veritable feast of health promoting ingredients!

Lettuce Wraps w/ Cauliflower

I've shared some lettuce wraps before, with beef. They are tasty but quite different than the lettuce wraps you get at Oriental food restaurants. Here is an Oriental inspired type I made last week that turned out to be scrumptious. Lots of good for you veggies and a hot sauce you can use for other dishes, too.

Chicken Lettuce Wraps
2 chicken breast halves, raw meat cut into 1/2 inch dice
1/2 teaspoon toasted sesame oil
2 teaspoons plus 2 tablespoons soy sauce
2 tablespoons coconut oil (or peanut oil)
1/4 cup grated carrot
1/4 cup minced onion
1 minced garlic clove
1/4 cup finely diced celery
1/2 cup finely diced red bell pepper
1 cup chopped cauliflower
1/2 cup shredded purple cabbage
2 teaspoons freshly grated ginger root
1/2 teaspoon coriander
1/8 teaspoon red pepper flakes
2 teaspoons cornstarch
Iceberg lettuce leaves, about 1/2 head
Roasted peanuts
Hot and Sour Sauce (see recipe below)
Pour the toasted sesame oil and 2 teaspoons of soy sauce over chicken. Toss to coat and set aside. Heat a wok or large non-stick skillet over high heat. Add the coconut oil to the pan. When the oil is hot, cook the chicken for 3 minutes, stirring occasionally. Once the chicken has begun to brown slightly, begin adding the veggies. Add the carrots, onions and garlic first. Cook for 2 to 3 minutes, stirring frequently. Then add the celery and bell pepper, cook and stir for another minute. Finally add the cauliflower, cabbage and ginger. Continue cooking, stirring frequently, while in a small bowl you whisk together 2 tablespoons soy sauce, coriander, red pepper flakes and cornstarch. Stir soy sauce mixture into chicken and veggie mixture. Cook and stir for 1 to 2 more minutes, check for seasoning, adding salt or soy sauce if needed. Serve with lettuce leaves, peanuts and hot sauce.

Hints: I used boneless, skinless chicken breasts and that was quick. I diced them while they were partially frozen which made it easier. While I prepared the rest of the ingredients, the meat thawed out all the way. Adding the ingredients at different times will make some of the veggies softer and some crisper, you can alter the order listed to get the veggies you want crisper added at the end. I have started keeping some ginger root in the freezer and love it! It grates so easily with my microplaner. Less fibrous end produce when grated and very fine. It doesn't get soft or mold like it sometimes can in the produce drawer of the fridge.

Hot and Sour Sauce
1/2 teaspoon toasted sesame oil
2 tablespoons soy sauce
3 tablespoons rice vinegar
1/2 teaspoon honey
1 teaspoon hot pepper flakes
1/4 teaspoon cornstarch
Mix all ingredients together in a microwave safe bowl that has a one cup capacity. Heat in microwave for 1 minute or until the cornstarch is cleared. Stir and allow to cool before serving. (This recipe can be doubled.) This sauce could be used as a dipping sauce for pot stickers or chicken skewers etc.

This is a delicious dinner served with some black rice but would also make a great appetizer or snack. Serving the hot sauce on the side allows for everyone at the table to tailor their dinner to their heat tolerance (or lack thereof). Three of us wolfed the lettuce wraps and black rice down lickety split. And we all felt pretty good about it. A healthy dinner is a nice way to end a day or begin an evening.

 

Chicken with Curried Apricot Sauce

Plain old good guy white rice. That is what I promised my granddaughter Stella. "Don't put any other food in it" she says. What to serve with it that the rest of us might enjoy? Chicken, dried apricots, ginger root on hand...I know! Curry it is.

Chicken with Curried Apricot Sauce
2 tablespoons coconut oil
8 to 10 chicken breast halves, boneless and skinless
salt and pepper
1 teaspoon chicken stock paste
3/4 cup water
3/4 teaspoon curry powder
1 can coconut milk, 13.5 ounces
1 cup slivered dried apricots
1 teaspoon grated fresh ginger root
1/4 cup slivered fresh basil
optional: 1/4 cup water, 1 tablespoon cornstarch
Heat an oven proof heavy pan that has a tight fitting lid (dutch oven type) over medium high heat. Add oil to pan. While oil is melting, season each chicken breast with salt and pepper. Place 3 or 4 breasts into hot oil and cook without disturbing for 3 minutes. Turn chicken over and cook another 3 minutes. Remove to a platter. Brown remaining chicken the same way. Heat oven to 350 degrees. Deglaze the empty pan with the water, stirring to lift the fond. Add the chicken stock paste, curry powder, coconut milk, apricots and ginger. Stir well to combine. Toss in the basil, reserving a few shreds for garnish if desired, then layer the chicken into the pan with any juices that may have collected. Spoon sauce over the top layer of chicken. Fit lid onto pan and bake for 1 hour. (Optional: when chicken is done, remove from pan and return pan to stove top. Make a slurry with the 1/4 cup water and cornstarch. Add to the sauce and stir and cook until thickened. Return chicken to sauce.) Serve with white rice; garnish with fresh basil.

Hints: It is important to get a good sear on the chicken. It will make a big difference to the flavor. Use salt and pepper as you would to season a plain piece of chicken mildly. The sauce is mild and could use more curry powder if you love the flavor. I would use up to 1 1/2 teaspoons without any qualms. I freeze fresh basil 1/4 cup at a time by packing it in small containers and covering it with water. This time I used one of those herbed mega-ice cubes, using just 1/2 cup water when deglazing the pan. I added the basil ice at the same time as the other sauce ingredients and stirred until it melted before I put the chicken back in the pot.

4 year old Stella liked this chicken. So did her table mates. And the regular good guy white rice was fine, even without any other food in it.

Chicken or Turkey Pot Pie

An updated version of a Chicken Pot Pie seemed in order with winter in full swing. A great classic cold weather meal made with a few updated ingredients, not too many, just a few for the modern cook to wiggle her fingers a bit.

Chicken (or Turkey) Pot Pie
3/4 cup white flour
3/4 cup whole wheat flour
1 1/2 teaspoon salt, divided
5 tablespoons coconut oil
1/2 cup cold water
4 slices bacon
2 tablespoons finely diced red onion
1/4 cup shredded carrot
1/4 cup finely diced celery
1 cup sliced fingerling potatoes
1/2 teaspoon rubbed sage
1/2 teaspoon crushed dried rosemary
1/4 teaspoon pepper
1/4 cup frozen peas
1 1/2 cups diced cooked chicken or turkey
1 cup chicken or turkey gravy (see recipe below)
Mix flours and 1 teaspoon salt in a bowl. Soften oil slightly and stir into flour. Add water and combine to form a ball. Divide dough into 4 pieces. Roll each piece into a circle about 8 inches wide. Tuck the crust into 4 ramekins (4 x 2 inches), and allow excess dough to flop over the top. Push to seal the overlaps that will occur up the sides of the ramekins. Place on a baking sheet and set aside. Turn oven on to 350 degrees. Heat a non-stick skillet over medium high heat and with shears cut bacon into 1/4 inch slices over hot skillet. Stir and cook for 2 minutes. Add onions and cook another minute. Add carrots and celery and cook for 2 more minutes. Stir in potato slices and cook for 2 more minutes. Season with remaining 1/2 teaspoon salt, sage, rosemary and pepper. Cook for 1 more minute then add peas and chicken. Cook until peas are thawed, about 2 minutes, then stir in gravy. Place 1/4 of the filling mixture in to each ramekin, pull the excess crust over the filling, leaving an opening in the center. Bake for 25 to 30 minutes. Serve hot in ramekins.

Hints: Don't melt the coconut oil completely, just a quick jolt in a microwave to soften enough to blend with the flour. Mix it with the back of a spoon or with your hands. You can also cut it in like you would shortening or butter if you don't want to soften it up. If your bacon doesn't have much grease, add 1 or 2 teaspoons of butter when sauteing the veggies. Adjust the amount of the various veggies as you see fit; lower the proportion of potatoes if you want, add in parsnips or use sweet potato chunks instead of fingerling slices. It's what you have on hand cooking at it's root. Sauteing the veggies helps with the final taste and texture. The free form look indicates good rustic cooking but you certainly can make these more refined looking by using a top crust with cut outs or add ons.

Simple Turkey (or Chicken) Gravy (This recipe can be halved)
Drippings from the roasting pan plus milk to equal 3 cups
2 to 3 teaspoons chicken stock paste
1/3 cup flour mixed with an additional 1/2 cup milk
1/2 cup heavy cream
Heat drippings and milk over medium heat until simmering. Add stock paste and mix thoroughly. Whisk in the flour and milk mixture. Reduce heat and cook until thicken, stirring often. Taste to adjust seasoning and add more chicken stock paste or salt if needed. Finish with the heavy cream. Heat through and serve. (Recipe can be made without drippings by increasing stock paste and adding at least 1 tablespoon butter.)

This is always a hit for dinner at my house. It is a stick to your ribs, comfort food that feels as good as it tastes somehow. Home cooking is really about satisfaction on many levels and dishes like pot pie get you there.

Turkey Taquitos

What to do with leftover roast turkey is a legit question. Usually there is some. Sandwiches are nice but after a day or so, not so appealing. Hash is also good. Soup works. However, when it comes to Ala King, I'm not as sure. So I am offering another choice, a taquito with cheese, red onion and cilantro added. Yum Yum eat 'em up!

Turkey Taquitos
1/2 cup vegetable oil
5 inch corn tortillas
shredded cooked turkey
shredded cheddar cheese
minced red onion
chopped cilantro
Heat oil in a small skillet over medium high heat. When it is hot, add one tortilla at a time and cook on each side for 10 seconds. Remove to paper toweling and cook additional tortillas. (1/2 cup oil will cook at least 12 tortillas.) Assemble taquitos by placing approximately 1 1/2 tablespoon turkey meat, 1 tablespoon cheese, 1 teaspoon onion and 1/4 teaspoon cilantro on the side of one tortilla. Roll up tightly and secure with a toothpick. After you have assembled 5 or 6, heat a small non-stick skillet over medium high heat. Place taquitos toothpick side down into hot pan. Cook for 3 to 4 minutes or until golden brown. Turn with tongs and cook another side for 3 to 4 minutes. Turn twice more and cook 3 or 4 minutes each side. Remove the toothpicks before serving. Serve hot with refried beans, salsa, guacamole, sour cream, lime wedges, etc,

Hints: Pre-cooking the tortillas is necessary as they tend to crack and fall apart if you don't. And just heating them up doesn't help as much as frying them. They really will hold together best with a quick fry. The oil is hot enough if you can hold the edge of a tortilla in it and it begins to bubble pretty hard around the edge. If the oil is not hot enough, the tortilla will be very greasy and not usable. If it is too hot, you will end up with a chip, which will not roll around the filling well. You can use the same skillet for pre-cooking the tortillas and for frying the taquitos, making this a one pan meal. Or you can use a bigger skillet if you are cooking quite a few. Of course you can use chicken or pork or beef in place of the turkey; any poultry, meat or even fish, as long as it is already cooked. Freeze shredded poultry and use this way for a quick meal. The taquitos will brown due to the oil on the tortillas. The cheese will melt and the onion will soften a bit. A good addition would be some red pepper sauce on the filling but be sure you are serving them to people who like the heat.

Like I always say, a day with a taco (or in this case a taquito) is better than a day without a taco. Pork, chicken or beef, it's all good! I am going to try these taquitos with some shrimp I have in the freezer. I'll let you know how that turns out.

Chicken Noodle Soup w/ Apples and Rosemary

This one is for you Amy--Merry Christmas! You asked for a "twist" on Chicken Noodle Soup...here it is. I hope you all enjoy!

Chicken Noodle with Apples and Rosemary
6 cups water
2 chicken breast halves
1 teaspoon salt
1/4 teaspoon pepper
1 cup diced onions
1 cup diced celery
2 cups peeled, diced Granny Smith apples
1 tablespoon chicken stock paste
1 tablespoon minced fresh rosemary
2 cups fusilli (cork screw noodles)
Bring water to a boil in a large sauce pan. Add chicken, salt and pepper. Reduce heat and cook until chicken is opaque and no longer pink. Place chicken on a cutting board and allow to cool. Strain liquid to remove any sediment then return to pot. Adjust heat to medium high and add onions, celery, apples, chicken stock paste and rosemary to liquid. Continue to cook while preparing chicken. Remove and discard skin and bones from breasts. Cut meat into 1/2 inch cubes. Add pasta and chicken to soup. Cook until pasta is done. Check for seasoning, adding salt if necessary. Serve hot.

Hints: You can use boneless, skinless breasts if that is what you have. Think about adding a bit more stock paste if that is the case as the bones and skin add some flavor. The tart apples are good for this savory soup; a sweeter apple would add too much sugar. A bit of sage would be a good addition. Use any kind of pasta; and up the amount if you want a heartier, less brothy soup.

The apple and rosemary flavor are subtle but very pleasant additions to basic chicken noodle soup. It is an easy "twist" and will play well with the children, I think. Let me know how it goes. Happy cooking!

Taco Mania 1 - Chicken Verde

I love tacos! I like them any which way, any time of day. I like to serve them for parties or eat them by myself. Today's recipe is for a lovely chicken taco with rosemary overtones. Great for a taco bar at your next party because this can be made a day ahead and re-heated in the oven very easily.

Rosemary Chicken Verde Tacos
1 whole chicken (about 3 lbs.), salt and pepper
1 tablespoon oil
1 cup finely diced sweet white onion
1 tablespoon minced fresh rosemary
1/2 teaspoon cumin
1/2 teaspoon rubbed sage
1/2 cup pepitas, roughly chopped
1/2 cup water
1 1/2 teaspoon salt
8 ounces canned diced fire roasted green chilies
12 ounce bottle mild green salsa
1 fresh lime, zest and juice
1/2 cup cilantro
Pre-heat oven to 350 degrees. Rinse chicken and pat dry with paper towels. Place in a roasting pan and season with salt and pepper. Roast for 50 minutes or until joints of leg move easily and internal temperature at thickest part of breast reaches 180 degrees. Remove from oven and allow to cool until it can be handled. (Cut up chicken pieces can be used instead of a whole chicken.) Remove and discard skin, shred meat with your hands or two forks and set aside. There will be 6 to 7 cups of meat.
Heat 12 inch skillet over medium high heat. Add oil to pan and then onions to oil. Saute until onions begin to be translucent, about 5 minutes. Add rosemary, cumin, sage and pepitas to pan and continue to stir and cook for another 2 to 3 minutes. De-glaze pan with 1/2 cup water, scraping bottom to loosen the fond. Stir in salt and salsa. Zest the lime over the pan and then squeeze juice into the sauce. Add shredded chicken and cilantro. Cook until heated through. Serve warm or cool and refrigerate overnight. Serve by reheating, tightly covered, in a 325 degree oven for 1 hour.
Serve with:
Corn tortillas, cheddar cheese, lettuce, avocado, corn, pepitas, lime wedges, sour cream and salsa.

Hints: Roasting a chicken is easy but you can use all chicken breasts or thighs if you want. I roast two chickens at a time, freezing the meat from one to use in another recipe. (Adding two or three sprigs of fresh rosemary to the cavity of the chicken while roasting would be great.) The rosemary adds a Santa Fe type twist to the flavor that is delightful. This recipe will serve 8 people two or three tacos each. Leftovers freeze well. Use flour tortillas or hard taco shells if you want, both are very good. The chicken filling would be good in tamales, too.

Tomorrow I will post a yummy beef filling for the same taco bar. A day with a taco is better than a day without a taco...that is my philosophy and I'm sticking with it!

Southwest Chopped Chicken Salad

Time for another quick fix dinner idea. For those days you need something quick but really want to avoid take out or fast food. You know you should be eating healthy and getting more vegetables in your diet--this main dish salad is just what you need. And as always, make substitutions based on what you have on hand. Chop chop!

Southwest Chopped Chicken Salad
2 boneless, skinless chicken breast halves (or use thighs)
1 tablespoon canola oil (or other cooking oil)
1/2 teaspoon each cumin, coriander, chili powder, salt and black pepper
1/3 cup frozen corn kernals
1/4 cup diced purple onion
1/2 cup chopped red bell pepper
1/2 cup cooked black beans, canned or home made
6 cups mixed greens or chopped Romain lettuce (or a combination of both)
1 ripe avocado
1/2 cup shredded Jack cheese (optional)
Dressing:
1/2 cup salsa (try these recipes or use your favorite commercial brand)
2 tablespoons lime juice
1 teaspoon salt
1/4 cup canola oil
Cut chicken into 1/2 strips across the grain and cut the strips in half. Heat a large nonstick skillet over medium high heat. Pour 1 tablespoon oil into pan and allow to heat for a 30 seconds. Add chicken to pan in a single layer. Mix together the cumin, coriander, chili powder, salt and pepper. Sprinkle 1/2 of the mixture over chicken. Continue to cook undisturbed until the edges of the chicken begin to turn opaque and the bottom is browned. Turn chicken over and sprinkle with the remaining herb and salt mixture. Continue to cook chicken until it is browned and cooked through. Remove to a cutting board. Add corn to hot pan and cook without stirring for 1 minute. Toss or stir and cook another 2 minutes. Add onion and red pepper and cook another 3 or 4 minutes, stirring occasionally. Rinse black beans in a colander. When veggies are cooked, place on top of beans and allow to cool slightly while roughly chopping the greens and whisking the dressing ingredients together. Place greens in a large serving bowl. Chop chicken into smaller pieces and place on greens. Sprinkle the beans and veggies over the chicken. Peel and dice the avocado and put it over the veggies. Test dressing for seasonings, adding more lime juice, salt, pepper, cumin or coriander if desired. Spoon the dressing over the salad and serve. Pass cheese at the table if desired.

Hints: This salad can come together very quickly, about 10 minutes if you have everything assembled. I cut one chicken breast and then start heating the pan while I cut the second one. Start the browning and sprinkle on the herbs and salt. Chop and dice the pepper and onion while the chicken is browning. Turn the chicken, rinse the beans, then get the serving bowl out and begin the lettuce prep. Begin cooking the corn and whisk up the dressing. Add the peppers and onions and prep the avocado and grate the cheese. You'll be sitting down to dinner in a jiffy. Bonus: it will taste like you spent hours -- which technically you may have if you cooked your own beans, boned your own chicken or use corn you froze and salsa you made. Assembling ingredients can be super fast if you have set yourself up for it.

I like to eat out at good restaurants but I have been making a concerted effort to cook at home instead of "picking something up" at a fast food place or a deli. Sometimes that means quick cooking but I still try to limit relying on convenience items, preferring to use whole, fresh ingredients whenever I can. My health and budget have both shown improvement! Win win!

Chciken Salad Spring Rolls

Wrapping it up: I know summer is over but a salad is always great. Nearly any occasion or any time of year is right for salad. These Chicken Salad Spring Rolls with dipping sauces are fabulous in the spring and summer but I really enjoy them in the fall and winter as well. They are fresh, light tasting and work great as a make ahead meal, snack or appetizer. The wrappers and the rice noodles will keep in your pantry for quite a while, so these can be made anytime you can get some fresh veggies and basil.

Chicken Salad Spring Rolls
3 cups water
1 large boneless, skinless chicken breast half
1/2 teaspoon salt
1/4 teaspoon black pepper
8 rice wrappers
1/4 package thin rice noodles
1 head butter or Boston lettuce
16 fresh basil leaves, approximately
3 green onions 
1 medium cucumber
In a 9 or 10 inch skillet, heat water, chicken, salt and pepper to a boil. Cover and cook for 15 minutes or until chicken is cooked through. Remove chicken and set aside to cool. Place rice noodles in a glass dish and pour about half of the hot chicken water over them. Allow to sit while you prep the rest of the ingredients. Leave the remaining water in the skillet. Wash the lettuce and separate the leaves, discarding any hard stalk parts and keeping the soft, delicate parts. Pat dry with paper towels. Wash basil leaves and dry these as well. Clean green onions and slice them into thin rounds. Peel and seed the cucumber, then julienne it. Shred chicken with two forks. Assemble wraps by first dipping a single rice wrapper in the reserved water in the skillet. Soak it for about 15 to 20 seconds and then remove to a smooth work surface. Place a lettuce leaf (or two if they are small) on the wrapper, greenest side down. Top the lettuce with a tablespoon or so of chicken, 1/8 of the softened rice noodles, some of the cucumber and green onions. Finally use a couple of basil leaves on the very top. Pull the lettuce sides up to meet the basil and then warp the whole thing in the rice paper wrapper like a burrito--side in , bottom up, other side in then roll fairly tightly to the top edge. Place on a plate. Repeat with the other 7 wrappers. Chill for at least one hour and serve with Sweet Chili and Peanut dipping sauces.

Easy Peanut Dipping Sauce
2 tablespoons peanut butter
4 tablespoons water
2 teaspoons rice vinegar
1/8 teaspoon cayene pepper
Mix all ingredients together until thoroughly combined. Serve at room temperature.

Hot Chili Dipping Sauce
2/3 cup water
2 tablespoons rice vinegar
1 teaspoon cornstarch
1 tablespoon sugar
1/4 teaspoon freshly grated ginger root
1/8 teaspoon red pepper flakes
2 tablespoons minced red bell pepper
1/8 teaspoon salt
Place water and vinegar in a sauce pan over medium high heat. Stir cornstarch into sugar and add to pan. Add remaining ingredients and bring to a boil, stirring frequently. Cook and stir for 3 minutes and remove from heat. Serve warm or at room temperature.  

Hints: These can be vegetarian by omitting the chicken and replacing it with more rice noodles or other veggies. Another good alternative is using cooked shrimp. The wrappers and the rice noodles are both available at Smiths Marketplace but I haven't found them at other grocery stores. Of course, they are available at Asian Markets. I use these same rice noodles for Oriental Chicken Salad but flash fry them in peanut oil for that recipe. They are also great under stir fries. The rice wrappers are not too difficult to work with if you take them out of the water before they are too soft. They continue to soften up as you are filling them and as they chill. Try to work quickly before they get too soft and begin tearing; that is why you work with only one at a time and you should have all your other ingredients ready to go before you get the wrappers wet. It may take you one or two rolls to perfect your wrapping skills. It will still taste great even if they look less than perfect. Photos of how to wrap Stuffed Grape Leaves  use the same technique and may be helpful. Add more water to the Peanut Sauce if needed. And up to 1/4 teaspoon red pepper flakes in the Sweet Chili Sauce if you want it very spicy.

I first had one of these type of fresh spring rolls in San Fransisco at The Slanted Door, a wonderful place located in The Ferry Building. I have since had them at several places and liked them so much I needed to be able to make them. It is great to learn how to make your favorite things because it gives you the opportunity to customize them to your liking and makes them available more often! 

Rice wrappers are like thick paper until softened.

Soak in hot water or flash fry.

Chicken w/ Curried Vegetables

Are you a fan of curry? If you are, this recipe is for you. If you're not yet sure, this recipe is a good one to find out exactly how you feel about one of the hip flavors to hit main stream America.

Chicken with Curried Vegetables
2 pounds chicken (I used thighs)
1 teaspoon olive oil
2 teaspoons salt, divided
2 red bell peppers, large dice
1 onion, large dice
1 cup butternut squash, large dice
1 cup carrot chunks, or baby carrots
1/2 cup celery hearts, chopped with leaves
3/4 cup coconut milk
1 lemon, zest and juice
1 teaspoon fresh ginger root
1 teaspoon curry powder
chopped cilantro for garnish
Rinse and pat dry chicken pieces using paper towels. Sprinkle with 1 teaspoon salt, front and back. Heat a saute pan over medium high heat and add olive oil when hot. Place chicken skin side down into pan and allow to brown for 3 or 4 minutes. Turn and brown other side another 3 or 4 minutes. This should render out quite a bit of the fat. Meanwhile, place diced and chopped veggies into a 9 x 13 inch baking dish. Sprinkle with remaining salt. Heat oven to 375 degrees. Mix coconut milk, lemon, ginger and curry together in a small bowl. When chicken is browned, place skin side up on veggies. Pour coconut milk mixture over chicken and veggies. Cover with foil and bake for 20 minutes. Uncover and bake an additional 20 minutes. Garnish with cilantro. Serve with rice, black rice, couscous or quinoa. Serves 6 to 8.

Hints: Feel free to change out veggies. Curries sometimes have some starchy veggies like potato, sweet potato or winter squash and some peppers and onion. But it is your dinner and you can choose just what you like or what you have on hand. The carrots will take the longest to become tender so have them be the smallest pieces. The onion and squash will give off quite a bit of liquid so don't worry about the dish drying out. Using fresh basil instead of the cilantro is a good substitution. Lime instead of lemon is fine, too. Add 1/2 teaspoon more curry if you want a stronger flavor.

Curry is a health enhancing element that can be added to foods you are used to. This is an easy dinner to assemble and we all need more veggies, right?! The curry is not too strong in the chicken and won't overpower anyone. Kids and adults will like this dish.

Nutty Chicken Skewers

There's still time to grill! This dish has a slightly exotic flare. I served it with some black rice, plain this time but coconut black rice would be lovely.

Nutty Chicken Skewers
1/2 cup peanut butter (I like chunky but smooth works)
1/2 cup coconut milk
1 teaspoon freshly grated ginger root
1 teaspoon salt
1/2 teaspoon coriander
1/8 to 1/4 teaspoon red pepper flakes
3 tablespoons lime juice
1 teaspoon lime zest
2 to 2 1/2 pounds boneless, skinless chicken breasts
Sauce:
1/2 cup sour cream
2 tablespoons coconut milk
2 tablespoons rice vinegar
1 teaspoon salt
1/2 teaspoon sugar
2 tablespoons minced fresh herbs (I used rosemary, oregano and some green onion)
Put 6 bamboo skewers in water to soak. Mix peanut butter, coconut milk, ginger, salt, coriander, red pepper flakes, lime juice and zest together in a glass bowl, stirring until smooth. Slice chicken lengthwise into 1/4 inch thick pieces. Submerge slices in peanut butter mixture, making sure they are coated well; allow to marinade for at least 1/2 hour. Heat grill to medium hot. Thread chicken onto skewers. Cook on medium hot grill for 4 minutes. Turn and cook another 2 minutes, or until cooked through. Stir all sauce ingredients together in a small serving bowl. Remove chicken from grill and serve hot, passing sauce. Serves 6 adults.

Hints: The easiest way to slice the chicken breasts is to have them partially frozen. Slice them and let them thaw out all the way before marinading. A yogurt herb sauce would be good with this instead of the sour cream, you wouldn't need as much, if any, rice vinegar if using yogurt. I used regular coconut milk but a light version would be just as good.

Putting the BBQ grill away for the winter will be hard this year. I have really enjoyed all the tasty, charred delights of Summer. Perhaps I will be able to use it clear into November, if the weather holds. I'll let you know.

Easy and Good!

Here is a chicken dish that is both easy and good. It got good reviews from the Sunday dinner family gang-

Cherry Ginger Chicken
8 boneless, skinless chicken breast halves, each cut into three pieces
1/2 cup balsamic vinegar
1/3 cup smooth peanut butter
2 teaspoons grated fresh ginger
2 tablespoons olive oil
1 1/2 cup dried tart cherries
1/3 cup water
1 1/2 tablespoons cornstarch
Heat oven to 350 degrees. Rinse chicken and pat dry with paper towels. Set aside. In a small mixing bowl blend vinegar, peanut butter, ginger and olive oil with a whisk into a smooth paste. Coat each piece of chicken with the paste and place in a large glass baking dish. Sprinkle cherries over the top. Cover tightly with foil and bake for 30 minutes. Remove from oven and turn each piece of chicken over. Re-cover and bake an additional 30 minutes. When done baking, place chicken on a serving platter and keep warm. Transfer drippings into a medium sauce pan and stir in a slurry made with the water and cornstarch. Boil for 3 or 4 minutes until thickened. Pour sauce over chicken and serve with brown rice. Makes 12 to 14 servings.  

Hints: Use the best balsamic vinegar you can get. And please--Skippy peanut butter. (My daughter actually had a jar of Jiff in her pantry! She said it was cheaper--well yeah! You get what you pay for, darling.) Be sure the foil is tight when baking.

It is so much fun to have my children and nephews/nieces and all their families to dinner. Those that live close we see more often and those that don't live close are missed. We have a good time listening to stories new and old. My family is blessed with a grand sense of humor that makes life so interesting. They are all remarkable individuals, so full of enthusiasm, so full of optimism, so fun loving! Plus they are all remarkable dancers (and I use remarkable in all it's connotations)! Wii dancing is a hoot!

Post Holiday Goodness

Eat more vegetables! A good way to recover from a feast and a way to use up leftover gobbler meat:
 
Turkey Hash with a Twist
2 tablespoons coconut oil
1 tablespoon olive oil
3 cups sweet onion, very large dice
3 large red bell peppers, very large dice
2 cups acorn or butternut squash cut into 1 inch chunks
1/2 teaspoon kosher salt
1 15 oz can coconut milk (light or regular)
1 cup milk
zest of 1 lime (reserve some for garnish)
1 tablespoon chopped fresh basil
1 pound cooked turkey (or chicken) meat, cut into 1/2 inch peices
1 tablespoon cornstarch
4 tablespoons water
Preheat oven to 400 degrees. Place coconut oil and olive oil in a large, shallow baking pan. Heat oil in oven for about 5 minutes. Add veggies and salt to pan and toss to coat with oils. Bake 20 minutes and toss veggies again. Roast an additional 20 minutes. Veggies should be cooked through and beginning to caramelize. Mix coconut and regular milk in a large saute pan that has a tight fitting lid. Heat to a simmer over medium heat. Add veggies, lime zest, basil and turkey. Cover and cook until turkey is heated through, 8 to 10 minutes, stirring often. Mix cornstarch and water together in a small bowl. Slowly pour into veggie mixture, stirring constantly. Continue to cook uncovered until sauce thickens, stirring frequently. Season with additional salt to taste if desired. Garnish with a bit of lime zest. Serve hot with couscous pilaf or coconut black rice.

Hints: I use a broiler pan or jelly roll pan for roasting the veggies. Be sure to use a smooth textured winter squash, not a fibrous one. The coconut milk gives a hint of sweetness to the hash.  This dish has an exotic curry type flavor and goes well with a savory salad. I have made it with grilled chicken breast and that worked well. This dish is tasty enough to serve to guests.

Happy Thanksgiving everyone! I hope you have a multitude of things to be grateful for this year and for years to come!

Viva Fajitas!

Chicken Fajitas
1 cup lime fresh lime juice
1/4 cup extra virgin olive oil
1/4 cup chopped cilantro
1 teaspoon kosher salt
1 teaspoon chopped garlic
1 teaspoon lime zest
1/2 teaspoon freshly ground black pepper
2 lbs boneless, skinless chicken breasts
1 1/2 cups thinly sliced sweet onion
1 1/2 cups thinly sliced bell pepper
10 to 12 flour tortillas, wrapped tightly in 2 foil packets
Salsa, shredded lettuce, sour cream, grated cheddar cheese, avocado, black beans
 Mix lime juice, oil, cilantro, salt, garlic, zest and pepper together in a glass dish. Place chicken into mixture and submerge each piece. Add vegetables and toss everything together. Cover and allow to marinate for at least 30 minutes in the refrigerator. Heat outdoor grill to a high temperature. Place sealed foil packets of tortillas in a cooler area of grill (ie: top shelf or corner). Grill chicken for about 4 minutes on each side or until the middle is no longer pink but the chicken is still juicy. Remove chicken from grill, cover with foil and allow to sit for 5 minutes so juices will set. Remove packets of tortillas and keep warm as well. Meanwhile, indoors, heat a large skillet over medium high heat. When pan is hot, put in onions and peppers along with all the marinade. Cook, stirring frequently for about 8 minutes or until marinade has cooked off and veggies are tender.  To serve, slice chicken crosswise into thin strips, serve with warm tortillas, veggies and listed condiments.

Hints: Fresh lime juice is the only way to go here. If you don't have peppers, just increase the onions. Good tortillas make a big difference; homemade ones are fabulous if you have the time. You can use beef steak to marinate instead of chicken--I like flank steaks or skirt steaks. Cut these very thin on the cross grain after grilling. Salmon is also a real treat prepared this way. I have never tried pork (or buffalo or elk) but I bet that would be good, too!

I like these fajitas better than any I've had; they are more tender and terrifically limey. I made them up to suit my tastes exactly--you should adjust the recipe to suit your tastes exactly!