Coconut Braised Chicken with Chorizo & Potatoes

Coconut Braised Chicken with Chorizo & Potatoes

adapted from Food & Wine October 2015

This is a mash up of Central and South American ingredients that create a very rich stew even with using light coconut milk. I think if a full fat coconut milk was used it would be too rich. The gremolata added a nice brightness to the dish but the coffee did nit seem to add any flavor.

I have found 2 new tricks when dealing with ginger:

• Store it in the freezer and grate it on a microplane - it never shrivels up or goes bad
• Don't bother peeling it - If it is good enough for Iron Chef Alex Guarnaschelli it is good enough for me.

Makes 3 servings

1 Tbsp olive oil
3 large bone in chicken thighs
Kosher salt & Freshly ground black pepper
1/4 lb. fresh Mexican chorizo
1/2 onion, thinly sliced
2 tsp. grated fresh ginger

1 small garlic clove, minced

1/2 dried chile de arbol, broken in half

1 can (13.5 oz.) light coconut milk

1/2 lb. baby potatoes, larger ones cut in half

1 Tbsp. lime juice, plus wedges for serving

1 tsp. butter

2 Tbsp. finely chopped cilantro

1/4 tsp. finely ground coffee

1 tsp. finely grated lime zest

1. Preheat the oven to 425°. 
2. Season the chicken with salt and pepper. 
3. In a Dutch oven, heat the oil and brown the chicken over moderate heat, turning occasionally, until nicely browned. 
4. Transfer the chicken to a large plate. 
5. Add the chorizo and onion to the pot and cook, stirring to break up the meat, until the onion is translucent, about 3 minutes. 
6. Stir in the ginger, garlic and chile and cook until fragrant, 1 minute. 
7. Add the coconut milk, potatoes and return the chicken to the casserole and bring to a simmer. 
8. Cover and braise in the oven for about 1 hour, until the chicken is cooked through. 
9. Stir in the lime juice and butter and season with salt.
10. To make the gremolata, combine the ingredients cilantro, coffee and lime zest; mix well.
11. To serve, spoon the broth and potatoes into shallow bowls, top with the braised chicken and potatoes. Garnish with the gremolata and serve with lime wedges.

Enjoy!

Zucchini & Corn Enchiladas

Zucchini & Corn Enchiladas

adapted from Eating Well

This is a very satisfying meatless version of an Tex-Mex classic.

served with Fat Free Refried Black Beans

Makes 2 servings                                                     5 WW Blue points / serving

1 3/4 cup crushed or strained tomatoes

1 cup diced onions, divided

1 clove garlic, minced

1 dried ancho chile pepper

2 1/4 tsp. chili powder

2 1/4 tsp. dried oregano

3/4 tsp. dried cumin

1/2 tsp. Kosher salt

Cooking spray

4 Tumaro's Ancient Grain Wraps or your favorite low-carb wraps

1 cup diced zucchini

1 cup grilled corn or canned or frozen corn thawed

1/2 cup reduced fat Mexican blend cheese

1 scallion - green part only, chopped

1. Preheat the oven to 425F.
2. Soak the ancho chile pepper in a cup of hot water for about 20 minutes.
3. Remove the ancho from the water, remove stem and seeds; Dice one half of the pepper; set the other half aside for another purpose.
4. Combine the tomatoes, 1/2 cup onions, garlic, diced ancho chile, chili powder, oregano, cumin and salt in a blender; puree on high until smooth, about 1 minute.
5. Coat the bottom of a baking pan with cooking spray.
6. Spread 1/2 cup of sauce in the bottom of a baking pan.
7. Combine the zucchini, corn and 1/2 cup chopped onions in a bowl.
8. Lay out the wraps on a work surface.
9. Divide the zucchini mixture among the 4 tortillas.
10. Add 2 Tbsp. of cheese to each tortilla.
11. Roll up each tortilla, jelly roll style and place in the baking pan; if any of the fill falls out just set it aside.
12. Top the enchiladas with about another 1/2 cup of the enchilada sauce and any of the filling that fell out.
13. Cover tightly with foil; Bake in the oven for 10 minutes.
14. Remove the foil and bake for an additional 15 minutes.
15. Top the enchiladas with scallions before serving.

Enjoy!

Spicy Quick Pickled Radishes

Spicy Quick Pickled Radishes

adapted from Food & Wine

My husband and I found a love of pickled vegetables when we were visiting family in Savannah, GA - especially green beans, okra and asparagus.  We used to get pickled garlic from an Amish canning company which is now out of business. And I found pickled brussels sprouts at a lots closeout store.

Compared to traditional pickles, these tend to be pricey so I have set out to make my own.

Makes about 1 pint                                                  0 WW Blue points / serving

1/2 lb. radishes, sliced thin

6 fresh dill sprigs

3 garlic cloves, crushed

2 1/2 chiles de arbol, stemmed and halved

1 1/2 Tbsp. kosher salt

1 1/2 tsp. sugar substitute

1/4 cup water

1. Pack the radishes and dill into a 1 pint heat proof container.
2. Combine the vinegar, garlic, chiles, salt, sugar substitute and water in a small saucepan.
3. Bring to a boil and cook stirring until the salt and sugar substitute has dissolved.
4. Pour the hot brine over the radishes and let come to room temperature.
5. Serve at room temperature or chilled.

Enjoy!

Spicy Sautéed Spinach

Spicy Sautéed Spinach

adapted from Bon Appetit April 2013

Dried chiles de arbol bring a spiciness to spinach and garlic.

Makes 3 servings                                                    0 WW Blue points / serving

Cooking spray

3 scallions, chopped

1 dried chiles de arbol or 1/4 tsp. crushed red pepper flakes

1 garlic clove, chopped

1 tsp. yellow mustard seeds

1 10-oz bag baby spinach

Kosher salt and Freshly ground black pepper

1. in a skillet coated with cooking spray, sauté scallions, chile, garlic and mustard seeds until fragrant and the mustard seeds start to pop, about 1 minute.
2. Add the spinach to the skillet by a little at a time, allowing the spinach to wilt between additions.
3. Cook tossing frequently, until all of the spinach is tender, about 5 minutes.
4. Season to taste with salt and pepper.

Enjoy! 

Homemade Chicken Chorizo

Homemade Chicken Chorizo

adapted from Café Pascal's Cookbook

My family loves all types of sausages but when store bought they tend to have a lot of fat and calories. Taking traditional chorizo herbs and spices and mixing them with ground chicken breast significantly decreases the fat and calories.

Makes about 1 lb.                            0 WW Blue points / serving

1 3-inch cinnamon stick

5 whole cloves

3/4 tsp. cumin seeds

10 whole black peppercorns

1 Tbsp. ancho chile powder 

1 Tbsp. arbol chile powder

1/2 tsp. kosher salt

4 cloves, garlic, minced

3 dried ancho chile peppers, soaked in hot water for 20 minutes, and finely chopped

1/4 cup red wine vinegar

1/4 cup water

1 lb. ground chicken breast

1. Combine the cinnamon stick, cloves, cumin seeds, and peppercorns in a small dry skillet. Roast over medium heat, shaking frequently until fragrant, about 3 minutes.
2. Transfer to a spice grinder and pulverize.*
3. Put spice mixture, ancho chile powder, arbol chile powder, salt, garlic, chopped ancho chile peppers, red wine vinegar and water in a small food processor. Run until a paste forms.
4. Place the ground chicken breast in a large bowl and add the paste. Combine thoroughly.
5. Use as you would fresh pork chorizo in any recipe.

Enjoy!

* If you don't have a spice grinder you can use a mortar and pestle.

Thai Somen Noodles

Given the amount of chiles in this recipe, I was surprised that it was not spicer than it was. 

Mild heat ... Next time I would add more vegetables!

Consider adding shredded chicken or sauteed shrimp to make it a main course.

Thai Somen Noodles

adapted from Food & Wine October 2013

1/2 lb Japanese somen noodles, cooked according to package directions

1/2 cup chicken stock

1 Tbsp oyster sauce

1 Tbsp fish sauce

1 1/2 tsp red chile paste

1 tsp liquid aminos

1/2 tsp sugar substitute

1 Tbsp vegetable oil

1/2 bell pepper, seeded and sliced thin

1/2 jalapeno, seeded and sliced thin

2 garlic cloves, pressed

1/2 tsp dried Thai chiles

Soak the dried Thai chiles in hot water until soft, about 20 minutes.

Whisk together the stock, oyster sauce, fish sauce, chile paste, liquid aminos and sugar substitute.

Saute the peppers garlic and Thai chiles in the oil until fragrant. Add the noodles and stir fry until heated through. Add the sauce and toss , until the sauce has been absorbed.

Pork Enchiladas. Cheese & Onion Enchiladas and Beef Tacos with Creamy Black Beans

I love the combo platters at Mexican restaurants so I decided to try making one of my own. Making your own enchilada sauce is time consuming but well worth the effort. The men preferred the pork. I preferred the cheese but I would have liked to try the cheese with the red enchilada sauce. Next time I want to try it with short ribs.
My family loves tacos. I gave up the taco packets when I found Penzey's Taco Seasoning. This taco recipe is so easy and is made with things I usually have on hand.
I have also been experimenting with cooking with dried beans and have found that slow cooking from scratch and adding a little milk at the end you can create "refried" beans without all the fat and calories.

Pork Enchiladas Rojas

adapted from Bon Appetit September 2015

1   tsp coriander seeds

2   Tbsp cumin seeds

14 dried guajillo chiles, seeds removed

4   dried ancho chiles, seeds removed

3   dried arbol chiles, seeds removed

4   cups chicken stock

8   garlic cloves, peeled

2   Tbsp tomato paste

1   tsp dried oregano

1   Tbsp corn oil

1½  lb boneless pork shoulder, trimmed

Kosher salt

2   bay leaves

1   cup vegetable oil

8   6-inch white corn tortillas

Cotija cheese, crumbled

Toast coriander seeds in a small skillet over medium heat for about 2 minutes or until fragrant. Shake the pan frequently to prevent them from burning. Add the cumin seeds during the last 30 seconds of cooking. Let cool, then finely grind in spice mill.

Bring guajillo, ancho, arbol chiles and stock to a boil in a saucepan. Cover, remove from heat, and let sit to soften the chiles. Depending on how dry the chiles are this can take 30-60 minutes.

Transfer chile mixture to a blender and add toasted spices, garlic, tomato paste, and oregano.  Purée until smooth.

Preheat oven to 250°. Heat oil in a oven safe pot. Season the pork with kosher salt and cook, turning occasionally, until browned on all sides. Pour off excess oil and add chile purée and bay leaves. Bring to a boil, cover, and transfer to oven. Braise pork until meat is very tender and shreds easily, about 2 hours.

Transfer the pork to a large bowl and shred. Discard the bay leaves

Mix ½ cup chile sauce into pork; season with salt. Set remaining sauce aside.

Preheat oven to 425°. 

Prepare a baking pan my spreading a cup of reserved chile sauce over the bottom.

Heat oil in a skillet over until it bubbles immediately when edge of tortilla touches the surface. Working one at a time, fry tortillas until just starting to brown and crisp, about 10 seconds per side. They should still be pliable. Transfer to paper towels to drain.

Dip both sides of each tortilla in the reserved chile sauce to coat lightly. Spoon ¼ cup pork mixture across the center of a tortilla and roll up the tortilla. Place seam side down in prepared baking dish. Repeat with more sauce and remaining tortillas. 

Top with the remaining sauce and cotija cheese and remaining sauce. 

Bake until sauce is bubbling and cheese is beginning to brown, about 15–20 minutes. 

Cheese and Onion Enchiladas with Tomatillo-Green Chile Sauce

adapted from Bon Appétit.July 2001

¾   lb tomatillos, husked, rinsed, quartered

1¼ cups water

2    Tbsp minced seeded jalapeño chilies

12  garlic cloves

2½ cups chopped scallions, divided

¾   cup canned mild green chilies

12  large spinach leaves

8    white corn tortillas

3    cups shredded Mexican Blend Cheese
Cooking spray

Bring tomatillos, water, jalapenos and garlic to boil in a saucepan. Reduce heat to medium-low, cover, and simmer until tomatillos are soft, about 15 minutes. 

Transfer mixture to blender; add 2 cups of green onions, green chilies, and spinach and puree. Season sauce with salt and pepper. Return sauce to skillet.

Preheat oven to 350°F. 

Coat a baking dish with cooking spray. 

Using the same oil as the pork enchiladas.  Fry the tortillas, one at a time until just starting to brown and crisp

Dip the tortilla into sauce. Top with about 2 Tbsp cheese, 1 Tbsp green onions, and 1 Tbsp sauce. Roll up tortilla. Place seam side down in prepared dish. Repeat with remaining tortillas, sauce, cheese, and onions.

Pour remaining sauce over enchiladas. Sprinkle with remaining cheese. Bake until cheese melts, about 15 minutes.

Makes 4 servings.

Beef Tacos   

adapted from The Complete America's Test Kitchen TV Show Cookbook 2001-2016 (2015) America's Test Kitchen, Brookline, MA

2  Tbsp corn oil

1  small onion, minced

3  cloves of garlic, minced
2  Tbsp chili powder 

1  tsp ground cumin 

1  tsp ground coriander 

½ tsp dried oregano 

¼ tsp cayenne pepper 

Kosher salt 

1  lb ground beef 

½ cup tomato sauce 

½ cup chicken stock

½ tsp brown sugar 

2  tsp cider vinegar

Freshly ground black pepper 

8  taco shells 

Shredded Mexican blend cheese 

Lettuce, shredded

Tomatoes , chopped

Cook the onion in the oil until softened. Add the garlic, spices, and 1/2 tsp salt; cook, stirring constantly, until fragrant. 

Add ground beef and cook, breaking up the meat up and scraping pan bottom to prevent scorching, until it is no longer pink, about 5 minutes. 

Add tomato sauce, chicken broth, brown sugar, and vinegar; bring to simmer. Simmer, uncovered, stirring frequently until the liquid has reduced and thickened (mixture should still be moist), about 10 minutes. Adjust seasonings with salt and pepper.

Fill the taco shells with the meat mixture and top as desired.

Creamy Black Beans

adapted from Food Network Magazine September 2010

½   lb dried black beans, rinsed

1½ Tbsp olive oil

1    small onion, minced

2    cloves garlic, minced

½   jalapeno pepper, halved and seeded

1    tsp ground cumin

1    dried oregano
¼   cup skim milk

Kosher salt

Cotija cheese

In a large saucepan cover dried beans with triple their volume of cold water. Bring the water to a boil and cook beans, uncovered for 2 minutes. Remove pan from heat and soak beans 1 hour. Drain.

Cook the onion, garlic, jalapeno and cumin in the oil, stirring occasionally, for about 5 minutes. 

Add the oregano and the beans, then add enough water to cover (about 4½ cups). Bring to a boil, then reduce the heat to medium low, partially cover and cook, stirring occasionally, until the beans are just tender and moist of the liquid has been absorbed, about 3½ - 4 hours.

Add the milk and heat through, stirring to cream some of the beans. Season to taste with salt. 

Top with cotija cheese.