Chile verde or green chile is something that is put on several different dishes in our former home state of Colorado. Having spent a few years there, I fell in love with the yummy, smoky flavor; I even learned how to make green chile from a friend's mother. This is a serious coupe all you chile verde lovers out there - the flavor of this is fantastic and only improves the second day! This recipe will make you a fair-sized batch, but it is no big trick to double or triple it and freeze in quart bags to have on hand at any time you want. It goes great on any Mexican fare you can think of, as well as eggs, steaks, chicken, pork chops - basically you name it and you can top it with green chile! ;) This is also great meat-free.
Green Chile (chile verde)
3 4 oz. cans Ortega fire-roasted diced green chiles
1 4 oz. can Ortega diced jalapenos (this makes a decently zesty chile sauce, but if you want, you can dial back the spiciness by adding just a Tablespoon or two of the can instead of the whole 4 ounces)
2 Tbsp. cornstarch
1 c. chicken or vegetable broth
1 Tbsp. chili powder
1/2 tsp. cumin
1/4 tsp. ground coriander
1/2 tsp. paprika
salt and pepper to taste
1 lb. ground beef/turkey/chicken or 1 can cooked chicken shredded optional
If using meat, cook meat thoroughly and drain if needed. In a large saucepan, combine chiles, jalapenos, chili powder, cumin, coriander, paprika, salt, and pepper. Stir well. Mix cornstarch with 1/4 c. of the broth well, then add starchy broth and remaining broth to pan. Stir in meat and bring mixture to a boil; reduce heat simmer to desired consistency (I usually go about 10-15 minutes). If you allow to thicken too much, add water to thin.
Wednesday, February 6, 2013
Simple Chicken Guacamole Tostadas w/ Spanish Rice
If you watch Food Network, you might be familiar with Sandra Lee and her Semi-Homemade Meals show. I took a page out of her book last night and I whipped up some simple tostadas, blending some ideas I found on pinterest with my own recipe for tostadas. If you've never had tostadas or don't usually make them, I like them as an alternative to tacos, just to switch it up - it's basically an open-faced soft taco, but the combinations and flavor possibilities are endless. I also made a quick cilantro and onion relish and let it marinate while I was doing the rice and mixing together the chicken topping for the tostadas - my husband loved it! Use the recipes below to create a meal or use them to create elements of a meal.
Spanish Rice
1 Tbsp butter (unsalted)
1/2 c. (jasmine) rice (don't use a minute rice here, use a long cooking one)
1 14.5 oz. can (reduced sodium) chicken broth
1 8 oz. can tomato sauce
1/2 tsp. black pepper
1/4 tsp. Kosher salt
1/4 tsp. ground oregano
In a saute pan over medium-low heat, melt butter and toast rice until grains are solid in color and brown (it should smell toasty), stirring frequently. Pour in chicken broth and tomato sauce and stir well to combine. Add in spices and stir; bring to boil and reduce to simmer. Stir occasionally until rice is cooked through and liquid is absorbed.
Quick Cilantro Onion Relish
1/2 medium sweet onion, diced
juice of 1/2 a lemon
1 tsp. chopped cilantro (I used a prepared cilantro paste I bought in the produce section - it stays fresh so much longer!)
1/4 tsp. ground cumin
1/4 tsp. ground coriander
Combine all ingredients in a bowl, stir to combine, and let sit while dinner cooks! Use to garnish tostadas.
Chicken Guacamole Tostadas
4 fajita-sized tortillas (I used corn, that's what I had on hand)
1 can cooked chicken
1 c. prepared guacamole (I used Wholly Guacamole, purchased from Costco)
1/2 c. shredded low-fat cheese (I used part-skim mozzarella)
Line a baking sheet with foil and preheat oven to 350. In a medium-sized bowl, mix together drained, cooked chicken and guacamole (chicken should shred nicely). Place tortillas on foil-lined baking sheet; divide chicken topping into four equal parts and spread on tortillas, as evenly as possible. Top with cheese and bake in oven until heated through and the cheese is melted and golden in color.
Spanish Rice
1 Tbsp butter (unsalted)
1/2 c. (jasmine) rice (don't use a minute rice here, use a long cooking one)
1 14.5 oz. can (reduced sodium) chicken broth
1 8 oz. can tomato sauce
1/2 tsp. black pepper
1/4 tsp. Kosher salt
1/4 tsp. ground oregano
In a saute pan over medium-low heat, melt butter and toast rice until grains are solid in color and brown (it should smell toasty), stirring frequently. Pour in chicken broth and tomato sauce and stir well to combine. Add in spices and stir; bring to boil and reduce to simmer. Stir occasionally until rice is cooked through and liquid is absorbed.
Quick Cilantro Onion Relish
1/2 medium sweet onion, diced
juice of 1/2 a lemon
1 tsp. chopped cilantro (I used a prepared cilantro paste I bought in the produce section - it stays fresh so much longer!)
1/4 tsp. ground cumin
1/4 tsp. ground coriander
Combine all ingredients in a bowl, stir to combine, and let sit while dinner cooks! Use to garnish tostadas.
Chicken Guacamole Tostadas
4 fajita-sized tortillas (I used corn, that's what I had on hand)
1 can cooked chicken
1 c. prepared guacamole (I used Wholly Guacamole, purchased from Costco)
1/2 c. shredded low-fat cheese (I used part-skim mozzarella)
Line a baking sheet with foil and preheat oven to 350. In a medium-sized bowl, mix together drained, cooked chicken and guacamole (chicken should shred nicely). Place tortillas on foil-lined baking sheet; divide chicken topping into four equal parts and spread on tortillas, as evenly as possible. Top with cheese and bake in oven until heated through and the cheese is melted and golden in color.
Sunday, January 29, 2012
Simple French onion soup
Having my boys changed something with my taste buds and I absolutely love the taste of onions now, whereas before I hated them. This is a recipe that I've adapted a bit from the Leinenkugel's recipe (which, by the way, was phenomenal!). I made this for my in-laws while they were visiting, and since my father-in-law is lactose intolerant, I didn't carmelize the onions in butter. What with all the cheese, I figured I could save him a little bit. It is much easier to slice all the onions if you have a mandolin, but it is not necessary.
4-5 softball-sized sweet onions, thinly sliced
2 Tbsp. (olive) oil
2 quarts beef broth (could sub chicken)
1 tsp. thyme
1 tsp. tarragon
1 tsp. salt
1/2 tsp. pepper
4 large slices of French or sourdough bread, toasted
1 c. grated Gruyere (or Swiss) cheese
In a large pan, heat oil over low heat. Add onions and stir occasionally - the carmelization will take upwards of 45 minutes. The key is to go low and slow so the onions get a nice brown color to them - they will reduce drastically. When onions are all carmelized, add broth to pan, as well as thyme, tarragon, salt, and pepper. Stir to combine and then ladle into 4 oven-safe bowls or crocks. Float bread on top of onions, top with grated cheese, and place on a foil-lined baking sheet. Broil until cheese is melted and golden brown. Serve hot and enjoy!
4-5 softball-sized sweet onions, thinly sliced
2 Tbsp. (olive) oil
2 quarts beef broth (could sub chicken)
1 tsp. thyme
1 tsp. tarragon
1 tsp. salt
1/2 tsp. pepper
4 large slices of French or sourdough bread, toasted
1 c. grated Gruyere (or Swiss) cheese
In a large pan, heat oil over low heat. Add onions and stir occasionally - the carmelization will take upwards of 45 minutes. The key is to go low and slow so the onions get a nice brown color to them - they will reduce drastically. When onions are all carmelized, add broth to pan, as well as thyme, tarragon, salt, and pepper. Stir to combine and then ladle into 4 oven-safe bowls or crocks. Float bread on top of onions, top with grated cheese, and place on a foil-lined baking sheet. Broil until cheese is melted and golden brown. Serve hot and enjoy!
Thursday, January 26, 2012
Upgraded grilled cheese
I posted a recipe a while ago for a savory pull-apart loaf. I really love those flavors, and so I incorporated them into a grilled cheese. Also, the sandwich compliments the smoky potato and beef soup very well, in case you were wondering.
8 slices (sourdough or French) bread
4 slices Swiss cheese
1 Tbsp. sweet onion, finely minced
dijon mustard
salt
butter
Microwave your onion with a tiny bit of water about 15 seconds, to soften. Butter one side of bread and lay butter side down in a pan heated over medium heat. Lay down Swiss cheese, a quarter of the onions, and a dash of salt. On a second slice of bread, spread dijon mustard and place mustard-side down on cheese/onions. Butter top and grill as you would a regular grilled cheese. Understand that Swiss takes a little longer to melt, so it might take some finesse to flip. You will keep coming back for this, I promise!
8 slices (sourdough or French) bread
4 slices Swiss cheese
1 Tbsp. sweet onion, finely minced
dijon mustard
salt
butter
Microwave your onion with a tiny bit of water about 15 seconds, to soften. Butter one side of bread and lay butter side down in a pan heated over medium heat. Lay down Swiss cheese, a quarter of the onions, and a dash of salt. On a second slice of bread, spread dijon mustard and place mustard-side down on cheese/onions. Butter top and grill as you would a regular grilled cheese. Understand that Swiss takes a little longer to melt, so it might take some finesse to flip. You will keep coming back for this, I promise!
Welcome to my new home!
Welcome readers! I am back at my first blog-host home and loving it. I hope you enjoy this site as much as or more than the wordpress one. I am still rediscovering the elements on Blogger as it has been a while, so if you have suggestions on improvements I can make, please let me know!
Also, I have pictures to start adding to recipes. I just have to get off my duff and upload them. Those of you who know IRL know that this is something that I am not very regular with. I will try to rectify this soon :)
Also, I have pictures to start adding to recipes. I just have to get off my duff and upload them. Those of you who know IRL know that this is something that I am not very regular with. I will try to rectify this soon :)
Tuesday, January 24, 2012
Smoky potato and beef soup
Okay, I know it's been a while since I've posted. I apologize. If you follow me on facebook, you'll know that I announced I had been dealing with some personal issues, and I have been. Between uncertainty of when my husband is returning, and whether we will be moving, and with having to put one of our pets down right before Christmas, I was definitely down and dealing with other things. I hope no one was left in the lurch.
With the new year and doubtless new resolutions on everyone's plates, I've concocted a new recipe utilizing more vegetables than meat. And, if you have any on hand, soup bones! (I asked at the butcher counter at the grocery store, turns out they generally package them up and have them frozen! Now I know!) Keep in mind that I am cooking for one adult and one toddler, so this is a significantly pared down portion size - and since I chop everything super small for toddler bite size, it takes less of each ingredient. To make this for adults, simply double this recipe
1/2 pound stew meat, diced
1 Tbsp. oil
1/3 c. parsnips,diced (about one small)
1/3 c. carrots, diced (about one small)
1/4 c. celery, diced
half a soft-ball sized onion, diced
2 Tbsp. cognac (optional)
2 c. cold water
2 qt. water or broth from boiled soup bones
2 Tbsp. beef soup base
3 small bay leaves or 1 large
2 garlic cloves, smashed (let sit for at least 10 minutes after smashing before adding to recipe)
1 tsp. ground cumin
1 tsp. dried basil leaves
1 tsp. dried thyme
1/4 tsp. kosher salt
1/2 tsp. coarse ground black pepper
1 tsp. ground mustard
1 large russet potato, diced
2 Tbsp. tomato paste
In a dutch oven, heat one tablespoon oil on medium to medium high heat until it begins to shimmer, 2-3 minutes. Dump in your meat (one layer please!) and allow to brown - meat will release from pan after seared. Turn and allow to brown on all sides, remove from pan (note - it is NOT cooked yet!). Add parsnips, carrots, celery, and onion to pan drippings and oil and allow to brown well, don't worry if some of them stick a bit. Carefully add cognac and stir vegetables. Allow to cook off a bit and then add the cold water - using a stiff, flat-edged utensil, scrape all of the browned bits from the bottom of the pan (easier time doing dishes, adding awesome flavor to food!). Allow the water to come to a boil, then add the meat back to the pan, along with all juices from plate. Add in additional water or bone broth, soup base, bay leaves, garlic cloves, cumin, basil, thyme, salt, pepper, and mustard. Allow to come to a boil and then reduce to simmer and cover. Cook for one hour. Add potato and tomato paste and allow to cook for at least 1 hour more. Fish out bay leaves and serve.
This can easily be adapted to a crockpot - low for 6 hours, high for 4 hours. Also, if you don't have cognac or don't want to use it, try using instead 6 oz. of red wine or a heavy white wine, 3 oz. coffee/3 oz. red wine, or one of your favorite beers. You really can't beat the background flavors these ingredients add. And the alcohol will cook off, don't worry.
With the new year and doubtless new resolutions on everyone's plates, I've concocted a new recipe utilizing more vegetables than meat. And, if you have any on hand, soup bones! (I asked at the butcher counter at the grocery store, turns out they generally package them up and have them frozen! Now I know!) Keep in mind that I am cooking for one adult and one toddler, so this is a significantly pared down portion size - and since I chop everything super small for toddler bite size, it takes less of each ingredient. To make this for adults, simply double this recipe
1/2 pound stew meat, diced
1 Tbsp. oil
1/3 c. parsnips,diced (about one small)
1/3 c. carrots, diced (about one small)
1/4 c. celery, diced
half a soft-ball sized onion, diced
2 Tbsp. cognac (optional)
2 c. cold water
2 qt. water or broth from boiled soup bones
2 Tbsp. beef soup base
3 small bay leaves or 1 large
2 garlic cloves, smashed (let sit for at least 10 minutes after smashing before adding to recipe)
1 tsp. ground cumin
1 tsp. dried basil leaves
1 tsp. dried thyme
1/4 tsp. kosher salt
1/2 tsp. coarse ground black pepper
1 tsp. ground mustard
1 large russet potato, diced
2 Tbsp. tomato paste
In a dutch oven, heat one tablespoon oil on medium to medium high heat until it begins to shimmer, 2-3 minutes. Dump in your meat (one layer please!) and allow to brown - meat will release from pan after seared. Turn and allow to brown on all sides, remove from pan (note - it is NOT cooked yet!). Add parsnips, carrots, celery, and onion to pan drippings and oil and allow to brown well, don't worry if some of them stick a bit. Carefully add cognac and stir vegetables. Allow to cook off a bit and then add the cold water - using a stiff, flat-edged utensil, scrape all of the browned bits from the bottom of the pan (easier time doing dishes, adding awesome flavor to food!). Allow the water to come to a boil, then add the meat back to the pan, along with all juices from plate. Add in additional water or bone broth, soup base, bay leaves, garlic cloves, cumin, basil, thyme, salt, pepper, and mustard. Allow to come to a boil and then reduce to simmer and cover. Cook for one hour. Add potato and tomato paste and allow to cook for at least 1 hour more. Fish out bay leaves and serve.
This can easily be adapted to a crockpot - low for 6 hours, high for 4 hours. Also, if you don't have cognac or don't want to use it, try using instead 6 oz. of red wine or a heavy white wine, 3 oz. coffee/3 oz. red wine, or one of your favorite beers. You really can't beat the background flavors these ingredients add. And the alcohol will cook off, don't worry.
Monday, December 12, 2011
Breakfast cookies
I created this recipe in order to have something healthy and easy on hand for those hectic mornings.
1 c. (old fashioned) oats, pulsed into fine powder in blender or processor
3/4 c. oats
1/4 c. wheat germ (optional)
1 tsp. pumpkin pie spice
1 c. pumpkin purée
1 medium banana, sliced
1 tsp. vanilla
2 Tbsp. honey
2 eggs
Pinch salt
1/4-1/2 c. water
1/3 c. butterscotch chips (optional)
In blender, pulse 1 c. oats into fine powder. Transfer to mixing bowl; add remaining oats, wheat germ, and pumpkin pie spice. In blender add banana slices, vanilla, eggs, pumpkin purée, and salt. Pulse until banana is incorporated. Add a little bit of water and blend until smooth- you want the liquid to be about the consistency of a runny pudding. Add wet to dry and stir to combine. Drop dollops of batter about 3 Tbsp in size, and press with back of spoon to spread out in a cookie shape (these cookies don't rise and spread like traditional cookies). Bake about 20 minutes in a 350 degree oven. Let cool 10 minutes before eating or cool completely before storing in an airtight container.
For an even healthier option, replace the two eggs with 2 Tbsp. of unsweetened applesauce.
1 c. (old fashioned) oats, pulsed into fine powder in blender or processor
3/4 c. oats
1/4 c. wheat germ (optional)
1 tsp. pumpkin pie spice
1 c. pumpkin purée
1 medium banana, sliced
1 tsp. vanilla
2 Tbsp. honey
2 eggs
Pinch salt
1/4-1/2 c. water
1/3 c. butterscotch chips (optional)
In blender, pulse 1 c. oats into fine powder. Transfer to mixing bowl; add remaining oats, wheat germ, and pumpkin pie spice. In blender add banana slices, vanilla, eggs, pumpkin purée, and salt. Pulse until banana is incorporated. Add a little bit of water and blend until smooth- you want the liquid to be about the consistency of a runny pudding. Add wet to dry and stir to combine. Drop dollops of batter about 3 Tbsp in size, and press with back of spoon to spread out in a cookie shape (these cookies don't rise and spread like traditional cookies). Bake about 20 minutes in a 350 degree oven. Let cool 10 minutes before eating or cool completely before storing in an airtight container.
For an even healthier option, replace the two eggs with 2 Tbsp. of unsweetened applesauce.
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