Thursday, March 11, 2010
I am excited to share with you a yummy dish straight from my mentor’s web site, Eat this. Please check out her website. It is sure to be one of your regular bookmarks. I especially like the tutorials on grains, like all about quinoa, or all about millet. Everything I tried on the website was flavorful and fun. I really appreciate her message that playing with your food can be fun! Don’t just stay with the same old grains try something new (and at the same time, something ancient). Last night we had the sausage and millet stuffed peppers. Big hit with the very picky family.
Thanks to the Dine and Dish “adopt-a-blogger “event and thank you to my generous mentor, Katie.
Sunday, March 7, 2010
Adopt A Blogger #4
I am a brand new blogger. I started in October of last year and have a long way to go before I am ready for prime time. That is why I feel so lucky to have been adopted by a really innovative blogger, Katie, at Eat this. http://fortunavirilis.blogspot.com/. She is so knowledgeable about everything to do with grains. I really need to learn about grains. I still use white rice and regular pasta. To show you how clueless I am, I went shopping for her latest post on a Chicken chile casserole with millet crust recipe and I came home with Millet flour! This needs to change and getting Katie as a mentor is my first step. I find myself spending time on her blog just learning about various grains and seeds. For you gluten-free folks, this is a must have resource. I love the way she experiments with new grains then shares her findings so we can benefit from the good and the bad (just like a true scientist). I am trying lots of yummy recipes from her site and I am going to post one of them as soon as I decide which one.
Frito Chili Pie
This recipe is from one of my favorite cookbook authors, Rebecca Rather, better known as the “Pastry Queen”. If you don’t own any of her 3 cookbooks you should order one right now then come back and read the recipe. She is a Texan and I guess I feel a kindred spirit because I am a Californian. We love our Mex-Tex food. I love her tortilla soup and this is a really good authentic chili. It is typically served in the opened frito bag which is fun for kids but I find the inside of the bag is a little metallic. I did not have to feed an army so I halved the recipe.
This is from The Pastry Queen Christmas.
2 Slices applewood smoked bacon
4 individual size frito pakages
1 pound ground sirloin
1 and 1/2 cups beef stock
15 oz. can tomato puree
1 small onion diced
4 cloves garlic mined
1 and 1/2 ounces bittersweet chocolate, broken into medium pieces
1 poblano chili
1 dried Anaheim Chili
1 chipolte chili, dried
2 tblsp chili powder
1 tsp oregano, dried
1 and 1/2 tsp kosher salt
1/2 tsp cayenne pepper
1 tsp red pepper flakes
tabasco sauce, 1/4 tsp
1 tblsp masa harina plus water to form a paste
for garnish: diced red onion, cheddar cheese shredded, and sour cream
Preheat the oven to 350 degrees. On a foil lined baking sheet, place the three peppers and bake for 10 mins. Remove and take off stems and take out seeds. Place in food processor and grind peppers.
Using a large heavy bottomed saute pan, cook the bacon until it renders most of its fat.
Next add the onion and garlic and cook with the bacon until soft, about 10 mins. Now remove the bacon slices. (keep for some other yummy dish...only the bacon fat is needed for this dish). Now add the beef and brown. Remove excess grease and add
everything but the tomato puree, stock, and masa harina. Stir until all of the spices are incorporated . Now add the tomato puree and the beef stock. simmer uncovered for at least one hour. When ready to serve, add the masa harina paste and simmer for 10 mins. Serve over fristos (in or out of the bag) and top with red onions, cheddar cheese and sour cream.
My family really loves this chicken. It is Ina’s recipe and I adapted it to use boneless, skinless chicken breasts. I think it would be even better with whole pieces of chicken with skin. I served it this time with our “favorite rice” but I like serving it with roasted carrots and sticky white rice even better.
Tequila Lime Chicken
1/2 cup gold tequila 1 cup freshly squeezed lime juice (5 to 6 limes) 1/2 cup freshly squeezed orange juice (2 oranges) 1 tablespoon chili powder 1 tablespoon minced fresh jalapeno pepper (1 pepper seeded) 1 tablespoon minced fresh garlic (3 cloves) 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 3 whole (6 split) boneless chicken breasts, skin on
Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight.
Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature.
This is an easy recipe that I grew up eating. It is a homemade rice- a -roni and it is a little kid pleaser.
2-4 cups chicken stock or broth
1 stick butter
1 cup minute rice
1/4-1/2 package of vermicelli noodles, broken up into small pieces
Melt the butter in an electric skillet over medium heat. Add the vermicelli noodles, stir until lightly browned. Add the rice and stir for 30 seconds. Add the broth, about a cup or two at a time. Cover and reduce the heat for about 15 mins, stirring occasionally and adding more broth as it gets absorbed. When the ingredients are soft and fully cooked, serve immediately or keep on warm setting until ready to serve.
I love stroganoffs and goulashes. This is a very hearty but light version using ground chicken and lite sour cream. Great for a cold winter’s night. It is from Rachel Ray with minor alterations.
Chicken and Mushroom Goulash with Noodles
Modified From Rachael Ray
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 tablespoon butter
1 1/2 pounds ground chicken
1/2 pound white mushrooms, sliced
3 cloves garlic, chopped
1 medium onion, chopped
1 red bell pepper, seeded and chopped
2 teaspoons hot paprika,
Salt and pepper
1/2 tsp red pepper flakes (optional)
1 cup chicken stock
1 can tomato sauce (15 oz)
1 pint sour cream or reduced fat sour cream
Handful chopped flat-leaf parsley
wide egg noodles
Heat the extra-virgin olive oil and butter in a large, deep skillet over medium to medium-high heat. Add the ground chicken. Brown the meat 3 to 4 minutes, take off heat on a plate and set aside. Add mushrooms, garlic, onions and peppers to the the pan. Cook the vegetables 10 minutes then mix them together with chicken and season with paprika, salt and pepper. Stir in stock and tomato sauce and bring to a bubble. Reduce heat to a simmer and cook 7 minutes then stir in sour cream and turn off heat. . Adjust seasonings, to your taste.
While chicken goulash cooks, bring a medium pot of water to a boil. Salt boiling water and cook noodles until done. Drain and add some butter and parsley and toss then add to chicken just after you stir in the sour cream.