Tasty Stuffed Chiles

Call it inspiration from being in the desert Southwest of the US last week, where so much food is made with blue cornmeal and Mexican elements. I just got this idea yesterday and had to see it to completion. We had the leftovers this evening, and they were even better than last night's meal! Could be slightly revised to make in a slow cooker.

Polenta-Stuffed Chiles

3-4 poblano chiles, straight shaped if possible (for easier stuffing)*

1 onion

1 T. canola oil

1 pkg (about 14 oz.) fresh chicken breast tenders

5 Roma tomatoes, chopped

1 14 oz. can of tomatoes

½ c. red wine (optional)

1 c. chicken bouillon

½ head of garlic (roasted ahead of time)

1-½  c. parmesan, shredded

1 c. cilantro, washed and chopped

½ pkg. prepared Trader Joe’s polenta (approx. 9 oz.)

Wash peppers and cut off tops. Save usable parts of tops and chop with ¾ of the onion. Meanwhile, remove seeds from peppers without cutting into them. Rinse out thoroughly and set aside. *Note: though poblano peppers are not particularly “hot,” when rinsing them, you may cough from the fumes created by the water spray. Similarly, if you handle them without gloves, you may regret rubbing your eyes later.

In oil, sauté onion and pepper on medium-high heat, and after a few minutes add the chicken tenders. Sauté all together until chicken begins to brown, turning chicken tenders at least once during this time.

Remove chicken to a waiting plate or bowl. Add 4 of the Romas and the canned tomatoes (or one 22 oz. can tomatoes will do fine, instead) and chop down as it cooks with the onions. When hot, add the wine and cook off alcohol. Cover with lid, turn down flame, and let simmer until all tomatoes are quite soft. Add ½ c. of the cilantro and cook down, uncovered.  

Lightly grease the bottom of oven-proof casserole with oil.

Meanwhile in food processor, add the polenta, remaining chopped onion, roasted garlic, chopped Roma tomato, 1 c. parmesan, and ¼ c. cilantro. Mix thoroughly. Using a long handled teaspoon, fill peppers with this mixture, which will be slightly liquid.

Lay chicken pieces in bottom of casserole dish; use them to prop up the peppers slightly so that the filling doesn’t drip out. Add peppers.

 

If any filling remains, just add it to the tomato mixture that is now cooked down. Puree in food processor. Pour tomato mixture over the peppers and chicken. Place lid or aluminum foil on casserole and bake for 45 minutes. In last ten minutes, remove lid, add last of the cilantro and then last of the parmesan. 

Cook uncovered until golden brown on top.

 Bon apetit!

Okonomiyaki (Say THAT three times, fast!)

 Because I love trying new foods, and found my curiosity piqued by someone's FB post earlier this week, I decided I'd lived too long never having heard of Japanese pizza. While I want to keep trying different versions of the recipe, this was quite tasty, and I had to stop at half a "pizza" to keep to a reasonable portion size.

Here's my rendition:

Okonomiyaki with Unagi

3 small Japanese eggplants, sliced
6-8 mushrooms, sliced
1/2 c. chopped green onion
1/2 c. finely shredded cabbages
1 c. flour
1 egg
~1 c. dashi, divided use (I used a powdered kind and reconstituted it)
1 T. mayo
Japanese pizza sauce (this was my least favorite taste sensation, but mixed in with everything, it was fine)
Seaweed flakes (ao-nori)
Furikake (a sesame seed seasoning that I've used for sushi in the past)
4 oz. prepared unagi (BBQed eel), chopped

Saute eggplant, mushrooms and green onions in a scant tsp. oil. Add 1/4 c. water or dashi and cover to cook eggplant to a nice soft consistency. Remove to bowl and wipe out skillet.

In a small bowl, place flour and make a well in the middle. Add egg and 1/2 c. dashi. Stir together just until it forms a dough. Mix in cabbage.

Heat skillet  to medium high and add another tsp. oil. Add dough, spreading out evenly in pan. It's nice if it's round, but, heck, it doesn't matter!

When browned on one side, probably 2-3 min., carefully flip over to cook again. Now place pancake (oops! pizza crust!) on a plate. Add sauteed vegetables.

In small jar, mix mayo with 1 Tbsp. dashi and shake well. Drizzle over pizza. Using bottled Japanese pizza sauce, do the same thing in the other direction. Sprinkle with ao-nori flakes and furikake (sesame seeds and seaweed), to taste. Top with chopped unagi.

Cut into wedges or just dig in.

Roast Pork Loin "Carnitas"

I love Trader Joe's! They have awesome pork tenderloin in the meat section that couldn't be easier to roast and serve. Here's what I did with it this time.

Pork "Carnitas"                       

Preheat oven to 425 degrees (on "Roast" if you have a convection oven)

1 pork loin (approx 1 lb.)
2 tsp. paprika
2 tsp. cumin
1/2 t. salt
3 cloves garlic, minced
1-1/2 Tbsp. olive oil (divided use)
juice of 2 oranges and 1 lemon
cooked rice
2 onions, diced
1 pasilla or ancho pepper, seeded and chopped
2 Roma tomatoes
1/2 c. chopped cilantro

sour cream

In a Dutch oven or Le Creuset-type pot, heat 1 Tbsp. oil. Add paprika and cumin, and when hot, place pork loin in pan. Cook on high a minute or two each side, lowering flame if it starts to get too hot.

When loin is seared, add juices to deglaze the pan, scraping sides and bottom. Place lid on pot (or tightly seal with aluminum foil) and roast for 30 minutes in preheated oven.

Allow to sit 10 minutes.

Remove meat to a plate (and as much of the sauce as you can get too) and add the remaining olive oil, onions and peppers to the pot.

 

On the stove, saute until softened and browned. Take off the heat.

Chop pork loin coarsely, in approximately bite-sized pieces. Add sauce back into pot with cubed pork and toss to mix.

Chop tomatoes and cilantro.

Whip sour cream with a fork. Place rice in serving bowl or platter. Top with chopped meat. Layer onions and peppers on that, and end with tomatoes and then cilantro.

Sour cream can be drizzled over the entire dish or placed on table for guests to serve themselves.

Hope there will be leftovers for tomorrow night!

Crock-Pot Chili

While summertime is not often the season I most want to make and enjoy this recipe, it is so dang good that I decided to include it here. You need only toss a number of great ingredients into the slow cooker before you leave for work, and when you get home, the house will smell divine. If you have time, make a batch of corn bread to go with it.

Crock-Pot Chili
1 lb stew meat, patted dry with paper towels
3 T. chili powder
2 t. ground cumin
1 t. salt
1/2 t. dried oregano
2 cans pinto beans, rinsed
1 28 oz. can tomatoes (whole or diced)
1 sm. can whole green chiles
1 medium onion chopped
2 cloves garlic, crushed and chopped fine (opt.)
2 T. tomato paste


Place beef in bottom of crock pot and cover with spices. Stir to coat pieces. Add other ingredients in whatever order; stirring is not necessary at this point. Cook on high 2-3 hours or low 4-6 hours.


When ready to serve, garnish with chopped cilantro. Sour cream is also perfect dolloped on top.

Forgot the finished product photo (again!) so you'll have to wait until I make it next time. Or better yet, go ahead--make it anyway. 8^)

Moroccan Rice--A Meal in Itself

Last summer, to celebrate my husband's birthday, I wanted to make a Middle Eastern dinner and settled on lamb koftas. But what to make with that incredibly tasty dish? I searched the internet for a rice pilaf that would meld nicely and modified three recipes to get this Moroccan melange. Turns out it serves as a meal in itself, so I don't have to be up for making koftas or kebabs. It can easily be prepared vegetarian, but I prefer to use chicken stock. Serves 4 as a side dish or 3 as a meal in itself.

Moroccan Rice
1 c. basmati or jasmine rice, rinsed
2 c. chicken stock
1 stick cinnamon
1 tsp. olive oil
1 large onion, diced
1 tsp. ground cumin
1/2 tsp. turmeric
1/2 tsp. paprika
2 Tbsp. olive oil
1/2 c. slivered almonds
1/3 c. pine nuts
1/2 c. raisins (I use yellow but dark raisins are fine)
juice of two oranges (approx. 1/2 c.)
2 Tbsp. orange peel, finely minced
2 Roma tomatoes, chopped
1/2 c. chopped cilantro (fresh coriander leaves)
plain yogurt (optional)

1. Put rice on to cook, with oil and cinnamon stick added. When done, set aside without uncovering.

2. When rice has been taken off the heat, put olive oil in a large skillet and add onion. As it cooks, add dry spices. Cook, stirring, until onion is well cooked, soft and browned.

3. Add nuts and raisins. Mix and coat with the onion/spice mixture.

4. Add hot, cooked rice (remove cinnamon stick first) and heat on low.

5. Add fresh orange juice and peel.

6. Add tomatoes and heat through. Serve with chopped cilantro, and if desired, plain yogurt.




7. Hope there are leftovers for tomorrow's lunch!

Another Tomato Dish

I seem to be making a number of dinners that rely on tomatoes for their sauce. This week it was Zucchini Lasagna, and it turned out divine. In fact it was good for three days, since there are only 2 of us eating my meals these days.

Zucchini Lasagna
1 Tbsp. olive oil
1 med. onion, chopped
2 cloves garlic, smashed and finely diced
1 c. red wine
1-2 tsp. dried oregano and basil
2 14 oz. cans tomatoes, diced or whole, with juice
1 c. olive oil
6 zucchini, washed and cut into quarters length-wise
1 egg
1/3 c. flour
1/4 c. besam flour (Indian market--if you don't have it, just add more white flour)
salt and pepper
1-1/2 c. shredded Parmesan cheese
1 box lasagna noodles, cooked

In a large skillet (the largest you have, or else a soup pot), put 1 Tbsp. olive oil and heat.

Add chopped onion and garlic, and after it has softened and begun to brown, add oregano/basil. Add red wine and cook 1-2 min. Add both cans of tomatoes and mix well. Cover partially and simmer on medium heat. Check occasionally to be sure it's not cooking down too much, and if it is, add a bit of water and fully cover. You will want it very rich--but not scorched! Taste sauce and add salt if needed.

Note: The sauce at this point only had one can of tomatoes; later I added the second. You can do it all at once.

In the meantime, cook noodles and set aside, using a bit of olive oil to keep them from sticking to each other. Then heat 1 c. olive oil in a skillet. In a large Ziploc bag, add the flour(s) and some salt and pepper. In a large shallow bowl, beat one egg and add 1 Tbsp. water (not hot). Mix. Dip zucchini pieces in egg and then in flour mixture, and add to oil when it's hot enough. I did mine in two batches. When browning, turn frequently to cook all sides. Set out on paper towels when cooked so the excess oil will drain.

Preheat oven to 350 degrees. Lightly grease a rectangular baking dish and put a ladleful of the tomato sauce in the bottom of the pan, spreading around so it's just lightly covered. Add first layer of lasagne noodles. Add more sauce (about 3/4 c. this time) and a layer of zucchini pieces. Repeat until you have three layers if possible, and end with a layer of noodles and the last of the tomato sauce on top of that. Sprinkle with Parmesan (I personally don't think it's possible to ever have too much Parmesan). Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake another 20-25, watching carefully so it doesn't over-brown.

Here is where the finished product pic would go--if I had taken it! We were in a hurry to eat I guess. 8^)

Greek-Style Chicken

Every American cook has a repertoire of 64 ways to cook chicken, I bet. This is one that satisfies my desire for a meal almost as good as something I might get at Costa's in Seattle . . . if only I were there. I've just discovered a good Greek place in the South Bay, called Opa! in Willow Glen. But when we don't want to go out, there is always this yummy dish.

It calls for a spice mix from Whole Foods, called Mediterranean Rotisserie seasoning. I'm including a photo of the ingredients list to give you some idea what a good Mediterranean spice melange might have in it. However, have no fear. I doubt that the success of this dish depends on your spices being exactly like this!

Greek-Style Chicken                                
Serves 4
1 lb. chicken tenders or breast meat, boneless
3 Tbsp. flour for dredging
2 Tbsp. olive oil
2 cloves garlic, crushed and chopped fine
2 Tbsp. Mediterranean seasoning mix
      (or 1 Tbsp. mixed oregano, thyme, basil, mint, and coriander)
3/4 c. red wine (tasted first to be sure it's good)
14 oz. can of crushed or whole tomatoes with juice
        (or 4 large ripe tomatoes)
1 c. chicken broth
1/2 lb. crimini mushrooms, washed and chopped
3 Tbsp. chopped fresh mint (or to taste)
1 c. crumbled feta cheese (about 8 oz.)

Heat olive oil in a large saute pan. Dredge chicken pieces in flour, salt and pepper, adding them to the pan when the olive oil is heated. Brown on both sides.

Add garlic and cook carefully so that it doesn't burn. Add 2 Tbsp. Mediterranean seasonings and stir to mix well with chicken and pan drippings. Add red wine, de-glaze the pan, and cook off the alcohol. Add chopped tomatoes and chicken broth.

Cook with lid ajar on medium heat for about five minutes (more if thicker pieces of chicken are used). Control cooking-down process by replacing lid completely or turning down heat a little. Add chopped mushrooms near the end of the cooking time, and when mushrooms are soft, stir in feta cheese and sprinkle with chopped mint. OR to serve in a somewhat fancier way, pour chicken in serving bowl, sprinkle with feta cheese, and top with chopped mint.

This chicken begs to be eaten with a simple rice dish (white Jasmine rice with a little olive oil and parsley works for me) and a green salad. It is even better the second day, especially if you can add more fresh mint!

And Now for Something Baked--A Recipe in Honor of my Mom

Nearby is a bakery called Sugar, Butter, Flour, and I think it's clever marketing, considering that pretty much everything with that combination of ingredients is likely to be tasty.

My latest culinary production is made with these, and some other delectable ingredients. Interestingly, I only made these for the first time in mid-December, after somewhat mysteriously asking Dear Sister (Kate) for some of our mom's recipes, if she had any that Mom had handwritten.*  She only came up with two (which is strange, but I have zero, so I guess Mom is hanging onto her gold for now). One was for Raisin Bars,

and I immediately made the cookie bars, forgetting all about the project. I also skipped the glaze as superfluous, but of course they would be even tastier with it.

You may notice the recipe calls for molasses: here's my tip for the post. When you need to measure out a sticky liquid, use spray oil on the inside of the measuring cup before you pour the molasses or honey in, and then immediately add the liquid to whatever you're mixing up. This minimizes how much of the liquid is "lost" by sticking to the sides of the measuring cup.

*I was going to make a Christmas giftie for Kate that I got straight from my friend Martha Stewart, from the December issue. It involved getting muslin transfer sheets and using the printer to make the transfer of a family recipe, then sewing it, as a pocket, to an apron. I'll still get around to it sometime, but for now, I'm enjoying this recipe. (I know she said to use margarine, but that was a generation ago. Sorry, Mom, I like butter better!) Funny, I don't remember her making them when I was a kid, but that doesn't mean much. I remember chocolate things much more vividly.

Here is today's batch:

Cream together sugar and butter.

A mixer would work even better. I was lazy.

Add eggs and beat again; add molasses and vanilla and stir until smooth.

When it was time to spread them in the pan and bake them, I had had a bit of trouble combining the flour mixture and the dough so it was pretty crumbly; again, the mixer would work better here. Even so, the final product tastes divine. One great thing about these cookie bars is the small amounts of spice in the recipe--tasty and distinct flavors, but no one spice overpowers the cookie. A note: I used yellow raisins (some call them sultanas) as I love the flavor. They are easily replaced with regular raisins.

I consider them raisin-pecan bars, but Mom's way works fine too, of course.

"Delicious!" says Molly, my official taste-tester. She also mentioned how buttery they are. 8^)

Here are some other great combos: walnut-dried cranberry; almond-dried cranberry; pecan-date; or walnut-prune (the last two, with chopped fruit of course).

Love you, Mom!
And thanks for the recipe, Kate.

Asian-esque Salmon with Greens

I wanted to make a special dinner in honor of the Eldest, who leaves tomorrow bright and early for Guadalajara, and the next stage of her Master's degree adventures. Stopped at Trader Joe's with a hankering for something Asian (I know--that's vague) and decided on some wild-caught and some farmed salmon. A package of bok choy, fresh spinach, and some shiitake mushrooms completed the picture.

At home, I put rice on to cook and then separately poached the salmon in 1/2 c. dry white wine and a few tsps. butter for about 10 minutes. Salt and pepper of course. I took the lid off after that to cook down the juices a bit.

 

Meanwhile, in the steamer I put green onions and chopped bok choy. After 15 minutes, I put spinach leaves in the top of the steamer (mine has two partitions) and cooked it for 10 more minutes. (Note to self: next time cook them both for 10 min. together--the bok choy was overcooked and gray.)

 

In the middle here, I sauteed shiitake mushrooms in butter.

I also made up a sauce of 1 part red wine vinegar to 1 part soy sauce to 1/4 part sesame oil. I added about a Tbsp. sesame seeds and a finely chopped green onion (green portion, reserved from earlier). Shook this all in a jar and set aside for the "plating" and serving.

Before I served it onto a plate, I started with a spoonful of salmon pan juices. Then, rice on one side, two kinds of salmon to compare (quite different!), two kinds of greens, and a spicy sauce on the rice. Mushrooms for those so inclined, which means more for me--since some people don't think they're food. 8^(

Both daughters at home seemed to like it, and the husband declared it, "Veddy tasty, dear." Yum!