Posts Tagged Poultry

Tortilla Soup

This is one of the few recipes I had made from this cookbook prior to the launch of this blog.  This is one of my favorite tortilla soup recipes because it is so easy and tasty and chock full of “stuff.”

My method for almost all chicken soups is a multi-day process, but with very little “active” time.  First, buy a whole chicken.  Take it apart, reserving the breast and thigh meat and discarding the skin and any extraneous large globs of fat.  Put the bones in a slow cooker along with one onion, a couple each carrots and celery, and other flavors if this is for a specific use.  For this stock I added a tomato and a jalapeno.  Season with salt, cover with water, and cook on low overnight.  In the morning, strain the stock and put it in the fridge.  This can be done up to a week in advance, or even longer if you freeze it.  (Don’t forget to freeze the breast and thigh meat too!)  Discarding the skin is an important step because it makes the stock nearly fat-free.  You will wind up with all of the flavor from the bones and remaining leg and wing meat, but there will be no need to degrease it before use.

For the soup:

Heat some veg oil in a large pot.  Saute 1 each red bell pepper, green bell pepper, jalapeno, medium red onion.  (Seed the peppers and chop everything.)  Season with salt and cook 3-5 minutes or until softened.  Add 1 tsp cumin, 1 tbsp chili powder, 1 tsp oregano, and 2-3 cloves of minced garlic.  Cook another minute, then add 1 14-oz can of diced tomatoes with their juices and the chicken stock.  Add the chicken breasts and thighs and simmer about 20 minutes or until just cooked through.  Remove the chicken and dice.  Return the chicken to the soup along with 1 can rinsed and drained black beans (I like the low-sodium kind) and 1 10-oz package frozen corn (no need to thaw).  Bring the soup back up to a boil and you’re done!

Serve with tortilla chips (blue corn is nice), avocado, monterrey jack cheese, chopped cilantro, and fresh limes to squeeze on top.  Place the chips, cheese, and avocado in the bottom of each bowl and then ladel the soup on top.  Sprinkle with cilantro and squeeze the lime.

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I forgot to take any pictures before we ate, and Dylan refused to smile for the camera.  But you can see from how little is left in the bowl how much he liked it!

Dylan Report: HUGE success with this one.  He didn’t want to use his spoon at all, but he had a great time picking out all the various ingredients and eating them separately by hand.  His favorite parts were the avocado and chips, but he also ate a lot of the veggies.  Score!

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Dylan Report: Thai Green Curry Chicken

I didn’t really expect to be doing a Dylan Report for this dish because green curries are usually much spicier than this one turned out to be.  But I decided it was worth a shot and offered him a small bite of the sweet potato.  He liked it and asked for more, so I heated some up in a bowl for him and called it dinner.  No rice because (a) we were all out, (b) he gets is everywhere but in his mouth, and (c) it’s not like his diet is otherwise lacking in carbs.  (Not to mention (d) sweet potatos are pretty darn starchy on their own.)  The chicken had gotten a little tough overnight, so I only gave him a tiny bit of that – his bowl was mostly sweet potato with one or two pieces of tomato thrown in.

Wow.  BIG hit.  I try not to be one of those people who only gives kids “kid food” but I was honestly shocked here.  He happily ate the whole bowl chanting “curry!  curry!” the whole time.  Note to self, kids weird.

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Thai Green Curry Chicken

I’m only slightly embarrassed to say, this reminded me of Trader Joe’s green curry simmer sauce.  And I mean that in a good way!  It was pretty darn tasty.

Cut 2 chicken breasts into chunks, then marinade in a mixture of fresh ginger, lemongrass, green curry paste, EVOO, salt, and garlic.  I took all the marinade ingredients for a spin in my mini-prep first, and then left the chicken to soak in it for about an hour.

Heat some veg oil in a wok, add the chicken.  Stir-fry about 5 minutes, or until chicken is opaque on all sides (no need to cook through at this stage).  Add 3 sweet potatoes (peeled and cut into 1/2″ slices), 1 can of coconut milk, a big splash of soy sauce, and the juice of 1/2 a lime.  Cover and let simmer for about 30 minutes.

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Take the cover off and let the mixture continue to simmer and thicken up while you chop 2 medium tomatoes into wedges,  1/4 each of mint and cilantro, and slice 1 small red onion very thinly.  (Also add Thai basil if you can get it.)  Add these to the curry and cook another 5 minutes, or until the tomato is just warmed through and beginning to soften.  Serve over basmati (or jasmine) rice.  Reserve some of the herbs to sprinkle on top at the table.  You may also add some fish sauce if you like fish sauce on your Thai curries.

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Athenian Chicken Roll-Ups

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DH and I thought this was delicious – too bad Dylan was a big old crankaboo and decided to just pick at his rice instead.  It has cheese in it!  What’s not to like??

Read the rest of this entry »

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Wok-Sautéed Mizuna w/ Minced Chicken

Or, more accurate to what I actually made, chicken stir-fry with mustard greens.  (Local supermarket didn’t have mizuna.)

Whisk together 1 egg white with 1 tsp soy sauce and 4 cloves pressed garlic.  Toss with 2 chicken breasts cut into very small pieces.  Marinate 1 hour in fridge.

Heat oil in wok over high heat.  Add chicken and stir-fry until browned.  (In batches if your wok is small.)  Remove from pan.

Greens tossedHeat more oil and add 2 chopped carrots, 1/2 chopped onion, 1 can bamboo shoot strips (supermarket also did not have water chestnuts).  Saute 2 minutes.  Add 1 tsp soy sauce, 1/2 tsp sriracha (or other garlic-chili paste), juice of 1/2 a lime.  Stir-fry another minute.

Return chicken to pan along with 2 bunches of mustard greens, torn into pieces.  Toss with tongs until greens have wilted.

Serve over basmati rice.dscn3624

Dylan Report: Mild thumbs up.  I removed some chicken w/ onions, carrots and bamboo shoots for him before I added the sriracha and mustard greens.  Since we just got home from a week-long vacation, he was both exhausted and completely wired and not much in the mood to try a new dish, even if it was basically just chicken and rice.  He seemed to like the bamboo shoots and kept asking for pieces of my chicken by saying “spicy?”  So maybe I should have given him some of the hot sauce version!  He was very willing to try the mustard greens but turned them down with a very polite “no” as he took the leaf out of his mouth and handed it to me.

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Dylan Report: Chicken With Dumplings

Dylan Report The chicken & dumplings were a distinct toddler success!  It helps that he already likes everything that went into this – chicken, sausage, sweet potatoes, carrots.  The dumplings were new, but they’re basically little lumps of bread flavored with parmesan cheese, so kind of a no-brainer.

The mysterious object in his left hand is a teething ring out of the freezer that I used to cool down his soup (ice cubes would just make it watery).  As I type this, he is happily slurping away and chanting “soupy-soupy souuuuuuu!” along with his Dad in the other room.

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Chicken with Dumplings

Oddly enough, this is the first “chicken and dumplings” I’ve ever made where the dumplings weren’t matzoh balls. And it turns out I’m better with matzoh than flour – these were a little dense for my taste.

For the broth, I cut the breast and thigh meat away from a 5-lb chicken and put the remaining carcass (without skin) into the slow-cooker with a few carrots, 2 celery stalks, 1 onion, and a bit of salt. Filled with water and left it on low all day. When I got home, I scooped out the bones and veggies with a spider and added back the meat to simmer for about 30 minutes. Read the rest of this entry »

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