White Chicken Chili

It felt a little strange pulling out the Ski House Cookbook in October, but we have had snow for weeks, so I figured it was acceptable. Not to mention David has already been skiing a few times. I hear the conditions are pretty good at Birch Hill. Anyway, I was running some errands on the far end of town yesterday and picked up a loaf of jalapeno cheddar cornbread from LuLu’s Bakery. I still have not got around to getting my own sourdough starter going, so we are still stuck with quick breads if I make bread at home. I wanted something to compliment the bread and thought a white chili would be perfect. I made a “quicker” version as the original calls for dried beans.

White Chicken Chili
adapted from The Ski House Cookbook
2 cans of Great Northern or Cannellini beans, rinsed
1 tablespoon extra virgin olive oil
4 cloves garlic, minced
1 large yellow onion, diced
1 can chopped green chilies
1 tablespoon ground cumin
½ teaspoon cayenne
½ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ teaspoon red pepper flakes
4 cups chicken broth
1 lb. boneless, skinless chicken breast halves
1 tablespoon cornstarch
¼ cup heavy cream
optional: cheddar cheese, cilantro, fresh onions, tortilla chips for topping

Heat the oil in a large pot over medium heat. Add the garlic, onion, and chilies and cook until softened, about 5 minutes. Add the cumin, cayenne, salt, pepper, and red pepper flakes and cook for 1 minute more. Stir in the broth and bring to a boil. Lower the heat so the broth simmers and add the chicken. Cook until the chicken is cooked through, about 20 minutes. Remove the chicken from the pot and transfer to a cutting board. Add beans to the pot and let simmer. Remove ½ cup broth from pot and mix well with cornstarch. Add cornstarch mixture and cream to pot and mix well. Using two forks, shred the chicken, and then return it to the pot. Let simmer another 5 minutes and serve topped with cheese.

Spicy Sweet and Sour Chicken

I have never really been a fan of Sweet and Sour anything. The Sweet and Sour Chicken found in most Asian restaurants drowing in its thick red sauce with deep-fried chicken is just a bit too much. Now don't get me wrong I have nothing against deep-fried chicken. I think it is the sauce that always got to me. Once I tried to make it with the jar sauce from the grocery store and that made matters even worse. This recipe however was a very nice only mildly red sauce that was quite light and complemented the dish very well. The ginger added a nice fresh flavor and I really enjoyed the extra kick the chili paste gave the dish. I would make this again and would like to try it with pork as well. 

Spicy Sweet and Sour Chicken
from Cooking Light

Ingredients
4 teaspoons cornstarch, divided
5 teaspoons low-sodium soy sauce, divided
1 teaspoon minced peeled fresh ginger
1 teaspoon dark soy sauce
1 teaspoon Shaoxing (Chinese rice wine) or dry sherry
1/8 teaspoon white pepper
2 garlic cloves, minced
1 pound skinless, boneless chicken breast, cut into 2 x 1/2–inch-thick pieces
1/2 cup fat-free, less-sodium chicken broth
1 tablespoon brown sugar
3 tablespoons ketchup
2 1/2 tablespoons rice vinegar
2 teaspoons chile paste
1 teaspoon dark sesame oil
1 tablespoon canola oil, divided
1 cup (1/2-inch) diced onion
1 cup (1/2-inch) diced green bell pepper
1 cup (1/2-inch) diced medium red bell pepper
1/2 cup (1-inch) slices green onions
1 cup (1/2-inch) diced fresh pineapple

Preparation
1. Combine 2 teaspoons cornstarch, 2 teaspoons low-sodium soy sauce, and next 5 ingredients (through garlic) in a medium bowl. Add chicken; stir well to coat. Set aside.

2. Combine chicken broth, remaining 2 teaspoons cornstarch, brown sugar, remaining 1 tablespoon low-sodium soy sauce, ketchup, vinegar, chile paste, and sesame oil.

3. Heat 1/2 teaspoon canola oil in a large skillet over medium-high heat. Add diced onion, bell peppers, and green onions to pan; sauté 4 minutes or until crisp-tender. Transfer to a bowl.

4. Heat remaining 2 1/2 teaspoons canola oil in pan. Add chicken mixture to pan, and spread in an even layer; cook, without stirring, 1 minute. Sauté an additional 3 minutes or until chicken is done.

5. Return vegetable mixture to pan. Add soy sauce mixture and pineapple, stirring well to combine. Bring to a boil; cook 1 minute or until thickened, stirring constantly.

Szechuan Noodles with Chicken

As much as I love to cook, sometimes I just don't feel like cooking. Despite the fact that it usually takes longer to eat out than eating at home considering drive time and the terrible service at most area restaurants. Sunday I just didn't want to cook, mainly because we didn't have much in the house to cook with. I had been sick all last week, so groceries were at a minimum. We did have some chicken, but no veggies to speak of, or rice, or potatoes, or pasta. So, I started nudging David towards brewery mode mentioning things like cold beer and pork sandwiches. This usually does the trick on Sunday night. No luck, he wasn't budging. So, I decided to make an honest effort and went through the cupboards one more time. Well, I did have a variety of noodles, chinese egg noodles, soba, and udon. So, off to the computer to find something to do with chicken and soba noodles. I had vaguely remember seeing a recipe for noodles on the Food Network while I was surfing last week. A few keyword searches and I found it Ina Garten's Szechuan Noodles. With a few adaptations and a little jazzing up dinner was on the table in less than 30 minutes...


Szechuan Noodle with Chicken
adapted from Ina Garten's recipe on the Food Network
serves two with sauce to spare for lunch the next day

Ingredients

for chicken:
1 1/2 pounds boneless skinless chicken breast cut into bite size pieces
2 tbsp. vegetable oil (peanut or canola)
1/4 teaspoon red pepper flakes
1 tsp. sesame oil

for sauce:
3 garlic cloves, chopped
2 tbsp.fresh ginger, peeled and chopped
1/4 cup vegetable oil
1/4 cup tahini
1/4 cup smooth peanut butter
1/4 cup soy sauce
2 tbsp. dry sherry
2 tbsp. rice wine vinegar
2 tbsp. honey
1/4 teaspoon hot chili oil
1 tablespoons dark sesame oil
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground cayenne pepper
1 pound soba or udon noodles
4 scallions, sliced diagonally (white and green parts)
2 tbsp. cilantro, roughly chopped
lime wedges for garnish

Directions
Place 2 tbsp vegetable oil in large non-stick skillet or wok. Add chicken and fry until cooked thouroughly. Add red pepper flakes and and sesame oil, toss to coat. Remove from heat.
Place the garlic and ginger in a food processor fitted with a steel blade. Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, rice wine vinegar, honey, chili oil, sesame oil, and cayenne and black peppers. Puree the sauce.
Add a splash of oil to a large pot of boiling salted water and cook the noodles according to directions on package. Drain the noodles in a colander, place in a large bowl, and while still warm, toss with 1/2 of the sauce. Add the scallions and cilantro; toss well. Serve warm or at room temperature. The remaining sauce may be added, as needed, to moisten the noodles. Serve with a fresh lime wedge.

Amerikansk Kyllinggryte med Salsa

Finally, the Suppa Club is back! This time my favorite Norwegian blogger (she is really from Minnesota, but see her blog for the story), Siri picked Chicken Salsa Chili as our selection. If you want to see her beautiful post you can check it out here. This is a recipe that will definitely be added to our regular round of quick-easy weeknight meals. I pretty much went straight by the recipe on this one, with the exception of the corn, I used frozen. Where does one find two ears of fresh corn in Fairbanks in February? One other small change, I could not find any oregano in the spice cabinet. I swear there was some in there. I used epazote instead which was a fine substitute. I know, how can one have epazote in their spice cabinet and not oregano? That is just how I am...

White Bean Chicken Chili

from All Recipes

INGREDIENTS:
2 tablespoons vegetable oil
1 pound diced, cooked chicken meat
1 onion, chopped
2 cloves garlic, minced
1 (14.5 ounce) can chicken broth
1 (18.75 ounce) can tomatillos, drained and
chopped
1 (16 ounce) can diced tomatoes
1 (7 ounce) can diced green chiles
1/2 teaspoon dried oregano
1/2 teaspoon ground coriander seed
1/4 teaspoon ground cumin
1 (15 ounce) can white beans
2 ears fresh corn
salt to taste
ground black pepper to taste
1 lime, sliced
DIRECTIONS:
1. Heat oil, and cook onion and garlic until soft.
2. Stir in broth, tomatillos, tomatoes, chilies, and spices. Bring to a boil, then simmer for 10 minutes.
3. Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste.
4. Serve with these toppings for people to choose from: limes, cilantro, cheese, avocado, sour cream, and tortilla chips.

Spicy Chicken Rice Soup with Sweet Potato

Another quiet Halloween has come and gone. We don't get trick or treaters here in our neighborhood. I'm not even sure we have kids in our neighborhood. Once in a while I'll see a couple walking down the road or riding their ATV's at top speed kicking up dust in the summer. I'm not sure they even live close by. Either way, they don't go trick or treating apparently. Maybe our long driveway intimidates them, or maybe our three dogs that weigh a total of 275 pounds. I don't really see many kids trick or treating in town either. Usually it is just too darn cold. This year wouldn't have been so bad, it was probably in the 30's last night (above zero). We did get our required Halloween snow last night though. Don't get me wrong, I love the unseasonably warm temperatures, but this year has just been a little discomforting. No matter what, we all like to complain about the weather; too hot, too cold, too much
snow, not enough snow. These days you never know what to expect.
Now that the temperatures are finally cooling down we are officially in "soup season". I think I would eat soup for dinner every night in the winter if given the chance. I love everything about soup, the smell of it simmering on the stove all afternoon, the fact that it is warm and filling after walking the dogs, and there is usually at least enough left for lunch the next day if not a second dinner. The perfect winter meal.
This original recipe called for pearl barley, but I couldn't find any in Fairbanks. I looked in three places where the bulk bins were empty and I couldn't find it anywhere else in the store. The brown rice was a perfect substitute, but I bet quinoa would be great too. Also, if you want to give this soup an extra kick, substitute Maple Chipotle Sauce for the tomato paste. Warm and Spicy, perfect!

Sweet and Sour Pork with Coconut Rice

Growing up in the Midwest gave me an aversion to anything Sweet and Sour. The only Sweet and Sour I was familiar with was our local Chinese restaurant which served deep fried chicken bits with the thickest and brightest red sauce you could imagine. On occasion I would get Sweet and Sour Chicken with the sauce on the side. It was like chicken nuggets with dipping sauce! Over the years I have learned that Sweet and Sour does not have to be red, completely soaked in sauce, or deep fried. Heck, it doesn't even have to contain chicken! Now, I love the contrast of flavor in this "almost" healthy dish. Don't forget the coconut rice, it is super easy and really makes the dish. 

continue reading...

New Cookbook Challenge

October 2, 2008- I have always loved books. Anytime I become interested in a new activity I always feel the need to go out and purchase every book written on the subject. Cooking is no exception. Every time I buy a new cookbook I look at all the pictures and recipes and think about all the things I will make. The problem is that I have realized that although I love to buy new cookbooks, the novelty seems to wear off quickly as I move on to the next new cookbook. There are only a select few that I return to time and time again. So I have decided to make a resolution that I can only get one new cookbook for each ten recipes I make from the old ones. Seems fair. For some of you I know that would probably mean a new cookbook every 10 days. I highly doubt I will become that motivated.
On this page I will start making a list of five recipes from each of my new cookbooks that I would like to try. Eventually these recipes will becomes links to actual blog posts. I'm starting with the Baked Cookbook that just arrived yesterday. Below I will add links to recipe posts from my older cookbooks as I make them. Just to get things rolling I have added one link to a recipe I have already made and posted. I will not count it towards the 10!
Take a look at the "cookbooks in my kitchen" section on the main page of my blog. Do you own any of these cookbooks? Are there any recipes you would like to try? Any recipes you would recommend? Do you want to cook something together? If you already have posts with any of these recipes I would be happy to add a link. Drop me a comment and let me know. I am open to any ideas or suggestions.
Also, I will take a more thoughtful approach to the new cookbooks I actually do purchase. I will keep a list for potential new cookbooks. I would love to hear your comments on those as well.

1. Chipotle Cheddar Biscuits
2. Easy Homemade Granola
3. The Baked Brownie
4. Maple Walnut Scones
5. Vanilla Marshmallows




1. Anaheim Black Bean Burgers
2. Yam and Pepita Quesadilla

1. Chocolate Cake with Peanut Butter Frosting










1. Salt Crusted Grilled Flatbread with Ghee











1. White Chicken Chili











1. Potato Skillet Pie











1. Cafe Flora Soy Sausage
2. 











1. Cherry Almond Scones

Kheeray Ka Raita

Most of our Indian meals these days have been simplified down to Tofu Tikka Masala and Naan bread. If I want to cool it down a bit I usually add a little plain yogurt. Last Sunday we had a special item (see tomorrow's post) to go with our Indian food so I decided to do it up like I used to when I first started cooking Indian food. We had both chicken and tofu in our Tikka and I even made Chickpea Fritters which I will share tomorrow. 

I always enjoy having a nice cooling raita and this one from the Ajanta Cookbook is one of my favorites. This book has a lot of other wonderful Raitas (a banana one is a favorite as well) and Chutneys and when we have company I like to make several different kinds and serve them in these pretty little square canning jars. Since it was just the two of us I only made this cucumber one.

 If you think the rest of your meal may be exceptionally spicy you can eliminate the chili pepper from this recipe as I usually do. If you do not have a food processor you can also finely chop the cucumber, cilantro, and chili pepper. 

Kheeray Ka Raita

adapted from Ajanta Cookbook

2 cups plain whole-milk yogurt

1/2 cucumber seeded and diced

1/2 cup cilantro

1 green chili pepper chopped (optional)
1/2 teaspoon salt

1 teaspoon ground toasted cumin

1/2 teaspoon paprika

In the bowl of a food processor add all ingredients and pulse for 10-15 seconds. Transfer to storage or serving bowl and store in refrigerator until ready to serve. You may sprinkle a little additional paprika and cumin on top when serving. 




Tomorrow:

Holy Mole! I am stuffed...

We decided early this week that we would like to deviate a bit from the traditional midwestern style (bland) turkey dinner. David has been asking for turkey mole for a while and so we decided that would be our starting point for the meal. Our final menu looked like this:

Turkey Mole from Cook's Illustrated

Creamy Corn Pudding from Cook's Illustrated

Mashed Sweet Potatoes with Maple Syrup and Chipotles

Jalepeno Tequila Cranberry Sauce

Pumpkin Pie from Cook's Illustrated

Chocolate Cream Pie from All Recipes

Despite a slow start (it was nearly 3pm before we put our turkey in the oven), our dinner turned out  how I had hoped. Things were rushed in the end and I ended up cutting some corners, but all turned out well. Magically all the different flavors and spices complemented each other nicely and gave the meal a nice twist. David was a little nervous about the mole, he stirred the pot as I added the ingredients. He was wondering if we had any of the jar stuff as back up, but luckily we didn't need it. I would imagine this mole to be pretty simple when you are not trying to make four other things at the same time! I'm sure I won't be able to get away with the jar stuff ever again...

Mole Sauce 

adapted from Cook's Illustrated
INGREDIENTS
3 tablespoons vegetable oil
1 medium onion , minced
2 tablespoons chili powder
2 tablespoons unsweetened cocoa powder
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
3 medium garlic cloves , minced or pressed through a garlic press (about 1 tablespoon)
2 cups low-sodium chicken broth , plus more if needed
1 (14.5-ounce) can diced tomatoes , drained
1/4 cup raisins
2 tablespoons peanut butter
Table salt and ground black pepper
1/4 cup minced fresh cilantro leaves
INSTRUCTIONS
1. Heat the oil in a large skillet over medium-high heat until just shimmering. Add the onion, chili powder, cocoa powder, cinnamon, and cloves and cook until the onion is softened, 5 to 7 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.

2. Stir in the broth, tomatoes, raisins, and peanut butter and cook, stirring occasionally, until thickened, about 20 minutes.

3. Puree the sauce in a blender (or food processor) until smooth. (I used an immersion blender) Return the sauce to the skillet and simmer until heated through, about 5 minutes.  Add additional broth as needed to thin the sauce. Season with salt and pepper to taste. Serve immediately over turkey and sprinkle with cilantro.