2 tablespoons olive oil
1 Spanish onion,
chopped
1/2 teaspoon kosher salt, more to taste
3/4 teaspoon ground cinnamon
3/4 teaspoon ground turmeric
1/2 teaspoon sweet paprika
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground black pepper
Pinch of cayenne
2 tablespoons tomato paste
2 celery stalks, diced
1 turnip, peeled and diced
1 sweet potato, peeled and diced
1 quart chicken broth1
3/4 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
1 can (15 ounces) chickpeas, drained
1/2 cup chopped cilantro, more for garnish
1 tablespoon fresh lemon juiceLemon wedges, for serving.
1. Heat oil in a large soup pot over high heat. Add onion and salt and sauté until limp, 3 minutes. Add all spices and sauté until they release their fragrance, about 2 minutes. Add tomato paste and sauté for another minute, until darkened but not burned. (If tomato paste looks too dark too quickly, lower heat.)
2. Add celery, turnip and sweet potato and continue to sauté until celery starts to soften, about 10 minutes.
3. Return heat to high if you lowered it, and add broth to pot. Bring to a simmer, then add chicken. Partially cover pot, lower heat to medium low, and simmer for 15 minutes.
4. Add chickpeas and cilantro to pot and continue simmering until chicken is cooked through and vegetables are tender, about 10 minutes longer. Stir in the lemon juice and more salt if desired, and serve garnished with cilantro and lemon wedges.
Yield: 6 to 8 servings.
THIS IS INCREDIBLE! USE MORE CHICKPEAS AND VEGGIES INSTEAD OF CHICKEN
Thursday, September 23, 2010
coffe braised roast with veggies
1 4-pound beef chuck roast, (see Ingredient note), trimmed of fat
1/2 teaspoon salt, or to taste
Freshly ground pepper, to taste
4 teaspoons extra-virgin olive oil, divided
2 large onions, halved and thinly sliced (4 cups)
4 cloves garlic, minced
1 teaspoon dried thyme
3/4 cup strong brewed coffee
2 tablespoons balsamic vinegar
2 tablespoons cornstarch mixed with 2 tablespoons water
Preparation
Preheat oven to 300°F.
Season beef with salt and pepper. Heat 2 teaspoons oil in a Dutch oven or soup pot over medium-high heat. Add beef and cook, turning from time to time, until well browned on all sides, 5 to 7 minutes. Transfer to a plate.
Add the remaining 2 teaspoons oil to the pot. Add onions, reduce heat to medium and cook, stirring often, until softened and golden, 5 to 7 minutes. Add garlic and thyme; cook, stirring, for 1 minute. Stir in coffee and vinegar; bring to a simmer. Return the beef to the pot and spoon some onions over it. Cover and transfer to the oven.
Braise the beef in the oven until fork-tender but not falling apart, 2 1/2 to 3 hours. Transfer beef to a cutting board, tent with foil and let rest for about 10 minutes.
Meanwhile, skim fat from the braising liquid; bring to a boil over medium-high heat. Add the cornstarch mixture and cook, whisking, until the gravy thickens slightly, about 1 minute. Season with pepper. Carve the beef and serve with gravy.
Julie, this is a great crock pot recipe...Duane loved it!
1/2 teaspoon salt, or to taste
Freshly ground pepper, to taste
4 teaspoons extra-virgin olive oil, divided
2 large onions, halved and thinly sliced (4 cups)
4 cloves garlic, minced
1 teaspoon dried thyme
3/4 cup strong brewed coffee
2 tablespoons balsamic vinegar
2 tablespoons cornstarch mixed with 2 tablespoons water
Preparation
Preheat oven to 300°F.
Season beef with salt and pepper. Heat 2 teaspoons oil in a Dutch oven or soup pot over medium-high heat. Add beef and cook, turning from time to time, until well browned on all sides, 5 to 7 minutes. Transfer to a plate.
Add the remaining 2 teaspoons oil to the pot. Add onions, reduce heat to medium and cook, stirring often, until softened and golden, 5 to 7 minutes. Add garlic and thyme; cook, stirring, for 1 minute. Stir in coffee and vinegar; bring to a simmer. Return the beef to the pot and spoon some onions over it. Cover and transfer to the oven.
Braise the beef in the oven until fork-tender but not falling apart, 2 1/2 to 3 hours. Transfer beef to a cutting board, tent with foil and let rest for about 10 minutes.
Meanwhile, skim fat from the braising liquid; bring to a boil over medium-high heat. Add the cornstarch mixture and cook, whisking, until the gravy thickens slightly, about 1 minute. Season with pepper. Carve the beef and serve with gravy.
Julie, this is a great crock pot recipe...Duane loved it!
Leek potato and spinach stew
Ingredients
1 tablespoon extra-virgin olive oil
2 links hot Italian turkey sausage (6-7 ounces), casings removed
2 cups chopped leeks (about 2 leeks), white and light green parts only, rinsed well
4 cloves garlic, thinly sliced
1/8 teaspoon salt
1 cup dry white wine
1 pound new or small potatoes, halved and thinly sliced
4 cups reduced-sodium chicken broth
8 ounces spinach, stemmed and chopped (about 8 cups)
1 bunch scallions, sliced
1 15-ounce can cannellini beans, preferably no-salt-added, rinsed
1/2 cup chopped fresh herbs, such as dill, chervil, chives and/or parsley
Preparation
Heat oil in a Dutch oven over medium heat. Add sausage and leeks and cook, stirring occasionally and crumbling the sausage with a wooden spoon, until the leeks are tender, about 5 minutes. Add garlic and salt and stir until fragrant, about 20 seconds. Add wine, cover and bring to a boil over high heat. Uncover and cook until the wine is almost evaporated, about 4 minutes. Add potatoes and broth; cover and bring to a boil. Stir in spinach and scallions and cook, covered, until the potatoes are tender, about 5 minutes. Remove from the heat and stir in beans. Cover and let stand for 1 minute. Divide among 6 soup bowls and sprinkle each portion with herbs.
You could substitute tofu for the turkey sausage...great the 2nd day!
1 tablespoon extra-virgin olive oil
2 links hot Italian turkey sausage (6-7 ounces), casings removed
2 cups chopped leeks (about 2 leeks), white and light green parts only, rinsed well
4 cloves garlic, thinly sliced
1/8 teaspoon salt
1 cup dry white wine
1 pound new or small potatoes, halved and thinly sliced
4 cups reduced-sodium chicken broth
8 ounces spinach, stemmed and chopped (about 8 cups)
1 bunch scallions, sliced
1 15-ounce can cannellini beans, preferably no-salt-added, rinsed
1/2 cup chopped fresh herbs, such as dill, chervil, chives and/or parsley
Preparation
Heat oil in a Dutch oven over medium heat. Add sausage and leeks and cook, stirring occasionally and crumbling the sausage with a wooden spoon, until the leeks are tender, about 5 minutes. Add garlic and salt and stir until fragrant, about 20 seconds. Add wine, cover and bring to a boil over high heat. Uncover and cook until the wine is almost evaporated, about 4 minutes. Add potatoes and broth; cover and bring to a boil. Stir in spinach and scallions and cook, covered, until the potatoes are tender, about 5 minutes. Remove from the heat and stir in beans. Cover and let stand for 1 minute. Divide among 6 soup bowls and sprinkle each portion with herbs.
You could substitute tofu for the turkey sausage...great the 2nd day!
Hungry Haacks: My wish list...
Hungry Haacks: My wish list...: "A. Shar's enchiladas and white chili (sans the chicken) Mom's spinach bites Erin's German pancakes and quinoa pilaf"
Kelly,
I just made the white chicken chili last night!
1 diced onion
2-3 tbsps olive oil
2 tbsp flour
2 cans great northern beans
2 sm. cans chopped green chilis
2=3 cups chicken broth
lots of cumin to taste (i use 4 tbsp's!)
salt pepper
if using chicken, roasted chicken is the best.
heat oil and sautee onions until onions are tender (2-3 min)
sprinkle flour on and stir for about 2 minutes until flour incorporates
add green chilis, stir 1 min
add beans, stir 1 min
add 1 cup broth, stir 2 min
add remainder of broth and simmer 1-2 hours
If you are not using chicken, add an additional can of beans for texture. You can also sprinkle cilantro on top if you have it around. I serve with a dab of sour cream and cheese and tortilla chips. Yum! I also must admit, I first had this at MA's!
Kelly,
I just made the white chicken chili last night!
1 diced onion
2-3 tbsps olive oil
2 tbsp flour
2 cans great northern beans
2 sm. cans chopped green chilis
2=3 cups chicken broth
lots of cumin to taste (i use 4 tbsp's!)
salt pepper
if using chicken, roasted chicken is the best.
heat oil and sautee onions until onions are tender (2-3 min)
sprinkle flour on and stir for about 2 minutes until flour incorporates
add green chilis, stir 1 min
add beans, stir 1 min
add 1 cup broth, stir 2 min
add remainder of broth and simmer 1-2 hours
If you are not using chicken, add an additional can of beans for texture. You can also sprinkle cilantro on top if you have it around. I serve with a dab of sour cream and cheese and tortilla chips. Yum! I also must admit, I first had this at MA's!
Monday, September 20, 2010
Fall pleasures
Last weekend's road trip on the scenic Peak to Peak highway from Central City to Estes Park for an unplanned overnight stay which continued the following day traversing Trail Ridge Road through Rocky Mountain National Park inspired me to bring out some of my favorite cookbooks; all by the Junior League of Denver. The changing leaves of the aspen, speckled among the pines, signals my favorite time of year and reminded me of much of the photography, by John Fielder, that is included in these cookbooks.
I want to share a recipe for some real comfort food, Mexican Spoon Bread. I serve this with my chicken enchiladas and my family loves it! This is from Colorado Cache.
Jules asked for a recipe that we made while we were in Steamboat. This is another favorite of ours. This recipe is from Colorado Collage.
MANDARIN SHRIMP PASTA
1 lb med shrimp, shelled and deveined
1 cup Italian salad dressing, divided
2 T chunky peanut butter
1 T soy sauce
1 T honey
1 1-inch piece fresh ginger root, peeled and grated
1/2 t crushed red pepper
1 T vegetable oil
1 T sesame oil
1 medium carrot, peeled and shredded
6 green onions, chopped, including tops
12 oz angel hair pasta, cooked al dente and drained
3 T chopped fresh cilantro
1 10 oz can mandarin oranges, drained
1/3 cup almonds, toasted
Marinate shrimp in 1/3 cup of the salad dressing in refrigerator, 1 hour. In small bowl, combine peanut butter, soy sauce, honey, ginger, crushed red pepper, and remaining 2/3 cup salad dressing. Whisk to blend.
In large skillet, combine vegetable oil and sesame oil over high heat. Heat until very hot but not smoking. Add carrot, cook 1 minute, stirring frequently. Add shrimp, discarding marinade, and green onions. cook, stirring constantly, until shrimp are opaque, about 3 minutes. Remove from heat.
In large bowl, combine cooked past, peanut butter mixture, shrimp mixture, and cilantro. Toss to blend, top with mandarin oranges, and sprinkle with toasted almonds. Serve hot or cold. For a variation, substitute 2 boneless, skinless chicken breasts, cut into 1-in pieces, for shrimp and add one 8 oz can slice water chestnuts, drained.
The dish without shrimp or chicken would be a great vegan dish too...or maybe with tofu! Enjoy!
Thursday, September 16, 2010
I bite!
A new project, along with the return to school and a less hectic schedule, has found me cooking much more often, and I've already got some new recipes to share... Chickpea, Sweet Potato, Quinoa Veggie Burgers?!
http://www.fitsugar.com/Recipe-Spicy-Chickpea-Barley-Quinoa-Veggie-Burger-8205066
I modified this somewhat, to delicious results:
- upped the cumin and cayenne pepper
- left out the barley; doubled the quinoa
- subbed cilantro for the parsley
- added some frozen corn and chopped scallions
Cheap, easy, nutritious, tasty. The great part about his recipe is that it's completely vegan, so it can be used cold as a hummus-like spread over toast or with veggies if you don't feel like heating a pan.
My wish list:
Kelly's Amazing Buttery Pintos (unofficially named)
A. Sue's Black Bean Salsa
Mom's Zucchini Bread (I swear, it's the BEST! All others I've had pale in comparison...)
I wish I knew what kind of soy sauce A. Mary Ann uses. I have memories of it from an amazing meal of grilled salmon and short ribs she prepared during my visit in 2001... that's how good it was.
Wednesday, September 15, 2010
My wish list...
A. Shar's enchiladas and white chili (sans the chicken)
Mom's spinach bites
Erin's German pancakes and quinoa pilaf
Mom's spinach bites
Erin's German pancakes and quinoa pilaf
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