Monday, December 29, 2014

Thai Chicken Coconut Soup (Tom Kha Gai)

Thai Chicken Coconut Soup (Tom Kha Gai)
Servings: 4

4 c. chicken broth
1-inch knob of ginger, peeled and sliced into coins
2 stalks fresh lemongrass, cut into 1-inch long pieces
Zest and juice from 1 lime (or 10 kaffir lime leaves)
1 (14 oz) can coconut milk
8 oz. chopped mixed mushrooms (shiitake, oyster, maitake), or sliced button mushrooms
2 Tbsp. fish sauce
1 Tbsp. coconut aminos
2 tsp. Thai chili paste (like sambal)
1/4 c. fresh cilantro
1 lb. sous-vide chicken breast, shredded

In a medium saucepan, combine broth, ginger, lemongrass and lime, and bring to boil over high heat.

Reduce heat and simmer until flavors are melded, about 8 to 10 minutes. Remove the solids - either strain into another saucepan, or use a slotted spoon.

Return to a boil and add mushrooms, coconut milk, fish sauce, coconut aminos, and chili paste.

Reduce heat and simmer about 5 minutes. Add chicken and continue cooking until chicken is warmed through. Garnish servings with cilantro.

NOTES: Rich and comforting, and very easy. Perfect for a chilly day. The leftovers two days later were excellent.

Wednesday, November 5, 2014

One-Pan Mexican Quinoa

One-Pan Mexican Quinoa
Servings: 4

1 tablespoon olive oil
2 cloves garlic, minced
1 jalapenos, minced
1 cup quinoa
1 cup vegetable broth
1 (15-ounce) can black beans, drained and rinsed
1 (14.5 oz) can fire-roasted diced tomatoes
1 cup corn kernels
1 teaspoon chili powder
1/2 teaspoon cumin
Kosher salt and freshly ground black pepper, to taste
1 avocado, halved, seeded, peeled and diced
Juice of 1 lime
2 tablespoons chopped fresh cilantro leaves

Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.

Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro.

Serve immediately.

Notes: Fantastic, and easy to throw together. Even better the next day, with a fresh squeeze of lime juice.

Tuesday, August 5, 2014

Three Bean Pumpkin Chili

Three Bean Pumpkin Chili
Servings: 4
Calories per serving: 320

1 Tbsp. olive oil
1 medium white onion, chopped
4 cloves garlic, minced
1 (15 oz) can pureed pumpkin (like Libby's)
1 (15 oz) can garbanzo beans, drained
1 (15 oz) can black beans, drained
1 (15 oz) can great northern white beans, drained
1 (15 oz) can vegetable stock
2 1/2 Tbsp. Williams Chili Seasoning
1 1/2 Tbsp. ground cumin
Salt and pepper, to taste

In a large pot, heat the olive oil over medium heat. Add the onion and garlic and saute until the onion is soft, about 5 minutes.

Add the pumpkin, beans, and vegetable stock, and stir to combine. Add the chili seasoning and cumin and stir, then taste and season with salt and pepper as necessary. Bring to a boil, then reduce heat and let simmer for 20 minutes.

Serve in 2 1/2 cup portions.

NOTES: This was the best, easiest chili we've ever made. We prepared it the night before and let it sit in the pot in the fridge until dinner the next night, when we reheated it. So incredibly good.

Wednesday, July 9, 2014

Banh Mi Pork Burgers

Banh Mi Pork Burgers
Servings: 4

1/2 cup shredded peeled carrots
1/2 cup thinly-sliced radish
1 lime - juice and zest separated
Kosher salt
1 pound ground pork
1 teaspoon grated peeled fresh ginger
1 garlic clove, minced
1 teaspoon fish sauce
Coconut oil, for the pan
Homemade Mayonnaise
Homemade Sriracha
12 fresh cilantro sprigs

In a medium bowl, toss the carrots, radish, lime juice, and 1/2 teaspoon salt. Let stand while you make the burgers.

In a large bowl, combine the pork, lime zest, garlic, ginger, and fish sauce with your hands until well mixed. Form into four 1/2-inch-thick patties that are slightly larger than your buns.

Heat a large cast-iron skillet over medium heat. Rub it with oil to coat. Add the patties. They should fit comfortably in a single layer; don't crowd the pan. Cook until browned on the bottom, about 6 minutes, then flip and cook until the meat is cooked through, about 6 minutes longer.

Mix mayonnaise and sriracha, to taste, and dip burgers in this sauce.

You can use buns if you want, but don't do it all the time.

NOTES: This is easily the best burger recipe we've come across in a long while. So delicious!!

Monday, January 13, 2014

Aunt Sissy's Chicken Enchilada Casserole

Aunt Sissy's Chicken Enchilada Casserole
Servings: 6 to 8

1 lb. cooked chicken breast, cut into bite-sized chunks (Costco's rotisserie chicken breast works great here)
1 (9 oz) bag Baked! Tostitos corn chips, crushed
2 (10.75 oz) cans cream of chicken soup (we use 98% fat-free)
2 (14 oz) cans Old El Paso Enchilada sauce (we use medium heat)
2 cups shredded cheese (we use Kraft 2% Mexican blend)
1 small white onion
2 (4 oz) cans chopped green chilies
1 (4 oz) can chopped black olives

Preheat oven to 325 degrees.

Spread half of the corn chips in the bottom of a 9x13 pan. Top with chicken, then top chicken with 1 c. of the cheese.

Mix soup and enchilada sauce together, and pour over cheese. Next add the onions, followed by the chilies, then the olives, then the rest of the corn chips. Finish with the final cup of cheese.

Bake for 30 - 35 minutes, or until bubbling and starting to brown.

Remove from oven and let sit about 5 minutes before slicing and serving.

NOTES: An old family recipe that's too good to forget. Perfect for cold nights, or when you want leftovers later in the week. I LOVE this recipe.

Tuesday, January 7, 2014

Asian-Style Dumpling Soup

Asian-Style Dumpling Soup
Servings: 4

4 slices bacon, cut into 1/2-inch pieces (we use Burger's Smokehouse Applewood Smoked bacon)
1 bunch scallions, white and green parts separated, sliced thin on bias
2 teaspoons grated fresh ginger
1/2 teaspoon red pepper flakes
6 ounces mushrooms, stemmed and sliced thin
6 cups chicken broth or stock
1 lb. frozen Asian-style dumplings or potstickers (we use chicken and cilantro dumplings from Costco)
2 tablespoons fish sauce
2 tablespoons lime juice

Cook bacon in large saucepan over medium heat until crisp, six to eight minutes. Using slotted spoon, transfer bacon to paper towel–lined plate. Pour off all but two tablespoons fat from pan and return pan to medium heat. Add scallion whites, ginger, and pepper flakes and cook until scallion whites have softened, about two minutes. Add mushrooms and cook until beginning to brown, about five minutes.

Add broth and bring to boil. Add dumplings and simmer over medium-low heat until dumplings are cooked through, 10 to 15 minutes. Remove from heat and stir in fish sauce and lime juice. Serve, sprinkled with scallion greens and bacon.

NOTES: One of the best soups we've ever had, in our out of our kitchen. The fish sauce smell can get a little strong, but it's totally worth it for the flavor of the soup. Reheats well for leftovers, too.