Filed under: Recipes | Tags: garlic, onion, salt, olive oil, cilantro, black pepper, chicken, jalapeno pepppers, chicken stock, cayenne pepper, hot pepper saice, sour cream
“This is a great soup that can be spiced up or tamed down depending on your individual taste. Keep in mind that you if can not purchase fresh tomatillos at your local grocery store you can substitute with canned tomatillos, drained and chopped. Try garnishing with sour cream, as indicated in the recipe. Top with a leaf of cilantro.”
6 Servings
INGREDIENTS
- 2 skinless, boneless chicken breast halves – pounded thin
- 3 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 pound chopped tomatillos
- 2 jalapeno peppers, seeded and minced
- 4 cups chicken stock
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon hot pepper sauce
- 2 tablespoons chopped fresh cilantro
- 1/4 cup sour cream (optional)
- salt to taste
- ground black pepper to taste
DIRECTIONS
- Heat oil over high heat in a large saucepan or Dutch oven. Saute chicken in oil until both sides are browned, approximately 2 minutes per side. Remove the chicken, and set aside.
- Add onions and garlic to saucepan, and saute until golden. Stir in the tomatillos, jalapeno peppers, and broth. Bring to a boil. Reduce heat, cover the pot, and simmer for about 15 minutes.
- Puree vegetables in batches in a blender or food processor. Return to pot, and reheat. At this point taste the soup; if not piquant enough, add cayenne pepper or pepper sauce.
- Slice the chicken into thin slices, and then shred. Stir into soup. Season to taste with salt and pepper.
- When ready to serve, stir in the minced cilantro and ladle into bowls. Put a dollop of sour cream on top of each portion, and let it melt a bit. Top each dollop with a single cilantro leaf, and serve immediately.
- 1 bunch kale (or as much as you’d like)
- 1 tablespoon olive oil (or as much as you need)
- 1 teaspoon seasoned salt (or as much as you need)
DIRECTIONS
- Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet (i used an insulated one) with parchment paper. (i did not line the cookie sheets w/ parchment paper but did spray with olive oil, brushing’d work too. just lightly though)
- With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. (i washed before tearing into bit size pieces:-) ez) Drizzle kale with olive oil and sprinkle with seasoning salt. (i sprayed one batch & the other i tossed- w/ roasted sesame oil – in a bowl, using very small amounts of oil until leaves are lightly covered)
- Bake until the edges brown but are not burnt, 10 to 15 minutes. (was 10 minutes on nose for me. fyi the entire leaf may brown a bit very nice light crunch snack)
From Deborah at Stoneledge:
I wasn’t sure how to use Fennel and so I looked up a recipe. The recipe said to take out the core, slice finely, squeeze a lemon on top and add 1/4 cup olive oil. Let sit and then use as a side dish or add to a salad with the fennel olive oil as a dressing. It is delicious.
Filed under: Recipes | Tags: sherry, cabbage, salt, pepper, sugar, olive oil, mustard, balsamic vinegar, peanut oil, vegetable oil, bell pepper, parsley
(from How to Cook Everything by Mark Bittman)
In case you’re looking for something to bring to a holiday picnic… a good use for both your napa cabbage and your parsley! You can also make this with Savoy, green, and/or red cabbage.- COLLEEN KAPKLEIN
Spicy Coleslaw (from How to Cook Everything by Mark Bittman)
2 T Dijon mustard
2 T sherry or balsamic vinegar
1/2 c olive, peanut, or vegetable oil
1 T sugar
6 c Napa cabbage, cored and shredded
2 red bell peppers, diced
1 c scallions, diced
salt and freshly ground black pepper to taste
1/4 c minced fresh parsley leaves
Whisk together mustard and vinegar in a small bowl; add the oil a little at a time, whisking all the while. Add sugar and whisk to dissolve. Combine veggies and toss with the dressing. Season with salt and pepper to taste. Refrigerate until ready to serve. (Best if left to stand for an hour or so before serving to allow the flavors to mellow; you can let it sit longer, up to 24 hours, if you like. Just before serving, toss with parsley.
Filed under: Recipes | Tags: basil, bass, fish, flounder, garlic, halibut, lemon zest, mahi-mahi, olive oil, red onion, red wine vinegar, summer squash, yellow squash, zuccini
| Name: | Fish with Summer Squash |
| Description: | Easy recipe to use summer squash with a white fish such as mahi-mahi, bass, flounder, halibut etc. |
| Ingredients: | 1 strip lemon zest, cut into thin slivers 2 tbsp extra virgin olive oil 1 lg red onion, chopped 8 oz zucchini, cut into 1/2″ chunks 8 oz yellow squash, cut into 1/2″ chunks 1 clove garlic, minced 4 striped bass or other fish fillets (4-6 oz each), about 1″ thick 1 tbsp red wine vinegar 1 tbsp water 2 tbsp finely chopped fresh basil leaves |
| Directions: | 1. Preheat oven to 400°F. In 13″ X 9″ baking dish, combine lemon zest, 1 tablespoon of the oil, and onion, reserving 1 tablespoon. Spread in even layer. Roast until onion is tender, stirring occasionally, about 15 minutes. 2. Remove from oven. Stir in zucchini, squash, and garlic. Return to oven and roast 10 minutes. Remove from oven. 3. Increase oven temperature to 450°F. Push vegetables to one side and add fish. Spoon vegetables over fish. 4. Return to oven and roast until fish is opaque in center, 8 to 10 minutes for thin fillets and 12 to 15 minutes for thicker fillets. 5. Meanwhile, combine remaining tablespoon oil with vinegar, water, mint leaves, and remaining onion. Spoon over bass fillets and serve. Makes 4 Servings Per Serving: 211 cal, 22 g pro, 8 g carb, 10 g fat, 1.5 g sat fat, 91 mg chol, 2 g fiber, 125 mg sodium Prep Time: 8 minutes Cooking Time: 33-40 minutes |
| Created By: | Chef Keith Snow |
Filed under: Recipes | Tags: arugula, edible flowers, kale, mizuna, mustard, olive oil, pepper, salt, shallot, spinach, tatsoi, vinegar
- 1 tablespoon Champagne vinegar
- 1/2 tablespoon finely chopped shallot
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons extra-virgin olive oil
- 3/4 lb mixed baby greens such as kale, mizuna, tatsoi, mustard, arugula, and spinach (16 cups)
- 1 1/2 oz edible flowers (optional)
Whisk together vinegar, shallot, salt, and pepper in a large bowl, then add oil in a slow stream, whisking until emulsified. Add greens and flowers and toss until coated well.
Note: Greens can be washed and dried 1 day ahead and chilled in a sealed plastic bag lined with cloth towels. · Vinaigrette can be made 6 hours ahead and chilled, covered. Bring to room temperature before using.
