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Chicken Tacos

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https://www.delish.com/cooking/recipe-ideas/recipes/a58716/easy-chicken-tacos-recipe/

FOR THE TACOS
3 tbsp. extra-virgin olive oil
4 boneless skinless chicken THIGHS, cut into 1″ strips
Kosher salt
Freshly ground black pepper
2 tsp. chili powder
2 tsp. ground cumin
1/2 tsp. garlic powder
1/4 tsp. paprika
1/4 tsp. cayenne
8 corn tortillas, warmed

In a large skillet over medium heat, heat oil. Add chicken and salt and pepper and spices to skillet. Cook until just done, about 5 minutes. If needed, add a little more oil or water to help spices coat chicken.
Build tacos: In tortillas, layer chicken and desired toppings. Serve with lime wedges.


TOPPINGS
Sour cream
Thinly sliced red onion
Diced tomatoes
Shredded Monterey Jack
Diced avocados
Fresh cilantro
Lime wedges

Posted in Ethnic_Latin American, Main Dishes, Meats

Stan’s Daal

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2 T olive or coconut oil
1 large onion, finely diced
4 cloves garlic, minced
1 T fresh ginger, grated or minced

1 T garam masala
1/2 t paprika
1/2 t red pepper flakes (crushed chili) or 1/4 t ground cayenne
1 t ground turmeric

3 c vegetable broth, normal salt (or 3 t base in 3 c water)
1.5 c dried red lentils (yellow okay but will need longer to cook)
14 oz can tomatoes with juice, blended
1/2 t salt
2/3 c water (will add 1 c cream later) or 14 oz can coconut milk

1/2 lemon, juiced
3 c (2 handfuls) baby spinach or 1/4 c chopped cilantro
1 c cream (if not using coconut milk)

Heat oil in a large pan over medium heat. Add onion and cook about 5 min until  softened and lightly golden.

Add garlic and ginger and cook 1-2 min until fragrant.

Add the spices and and cook for 30-60 sec until fragrant.

Add vegetable broth, lentils, blended tomatoes, salt, and coconut milk (if substituting cream, add water now and cream at end). Simmer about 20 min until sauce is thick and lentils start to fall apart, stirring as needed to prevent sticking.

Remove from heat (or turn to lowest setting) and stir in the cream (if using), lemon juice, and spinach or cilantro.

Serve with rice, naan, or over waffles.

Posted in Ethnic_Indian, Vegetarian Main Dish

Instant Pot Simple Sweet Potatos

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 Put the sweet potatoes in the intant pot on the wire rack. Add n inch of water below the rack. Set the pressure to high and hit the pressure cook button. Set the time as follows according to the thicknesses of the sweet potatoes.

  • small (2 inches or less in width): 15 minutes + 10 minute natural pressure release
  • medium (2-3 inches in width): 30 minutes + 10 minute natural pressure release
  • large (3-4 inches in width):  60 minutes * + 10 minute natural pressure release

Serve as a side dish with a plate of butter or sour cream.

Posted in Vegetables

Amy’s White Chili

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2 onions, diced
1 bell pepper, diced
2 jalapenos, diced
4 15 oz cans white beans with liquid (or 3 c dried white beans, cooked with 2 T oil and 3/4 t salt in 4-5 c water)
5 4 oz cans diced green chilis with liquid
1 T vegetable Better Than Bullion
1 t cumin
1/2 t garlic powder
juice of 1 lemon or 3 limes
1/2 c butter, divided
1/2 c flour
2-4 c water

Saute onions in 2 T butter in a pan until translucent. Add all peppers and suate for 4 more minutes. Remove these to a different bowl. Melt 6 T butter in the pan, add flour all at once and stir to make a roux. Add vegetable bullion and 2 c water and whisk until thickened. Add 1 or 2 c more water (to desired thickness) and whisk until smooth. Add remaining ingredients except lime/lemon and cream. Simmer 20 minutes. Add lemon or lime juice and cream.

Posted in Vegetarian Main Dish

Simple Savory Salmon

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Adapted from https://www.lecremedelacrumb.com/best-easy-healthy-baked-salmon/

4 salmon fillets – about 6 ounces each
2 T olive oil
½ t salt
¼ t pepper
1 T minced garlic
1 t herbs de provence OR Italian herb seasoning blend OR ¼ t each dried thyme, parsley, oregano, and basil
1 T lime (or lemon) juice

Preheat oven to 400. Place salmon in a baking dish. Mix remaining ingredients and pour over salmon. Bake for 12-15 minutes until salmon is opaque and flaky when pulled apart with a fork (internal temperature 120 to 140). Spoon the drippings over the salmon. Serve with rice or in tacos with diced tomato, finely shredded cabbage, guacamole, sour cream, and green salsa. Fruit salad on the side.

Posted in Fish, Main Dishes

Kerala-Style Fish Curry

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1 lb fish 1/2-3/4 inch thick, cut into 3 inch segments (OR 1 lb cauliflower)
1/2 t salt

2 T oil
2/3 c finely slivered shallots

1 t finely grated peeled fresh ginger
1 large clove garlic, crushed

1.5 c water
1 small tomato, diced.
1/2 t ground turmeric
1/2 t cayenne pepper or to taste
1 T paprika (or 2.5 t paprika, 0.5 t smoked paprika)
1/2 t black pepper
1/2 t salt (again)
1 T lemon juice

1/2 c coconut milk from a well-skaken can
a dash of cream

DIRECTIONS:

A — Sprinkle the fish (cauliflower) with the salt, set aside.

B — Heat oil in pan over med heat, add shallots and stir until start to brown at the edges.

C — Add ginger and garlic and stir 1 min.

D — Add next group of ingredients, simmer 5 min, stirring occasionally.

E — Mix in the coconut milk and bring to a simmer. Add the fish (cauliflower) in a single later and simmer, spooning sauce over the pieces, until they are poached (5 – 10 min). Add the cream.

Eat with rice.

Serves 2-4.

Adapted (tomatoes, cream, more water added) from At Home with Madhur Jaffrey 2020, p. 61

Posted in Ethnic, Ethnic_Indian, Fish, Main Dishes, Vegetarian Main Dish

Three Bean Salad

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1 15 oz can kidney beans, drained and rinsed
1 15 oz can garbanzo beans, drained and rinsed
2 c fresh or frozen green beans cut into 1 inch pieces then steamed for 3-5 min and drained
1/4 c red onion very thinly sliced
2 T chopped frosh parsley or 1 t dried
1/3 c apple cider vinegar
2 T sugar
1/4 c olive oil
1/2 t kosher salt
1/4 t pepper

Mix everything together. Best served after sitting in the fridge a few hours.

Posted in Main Dishes, Salad, Vegetarian Main Dish

Yummy Falafel

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1 c dried chickpeas, soaked overnight*
1/2 c onion
1 c fresh cilantro
1 c fresh parsley
3 cloves garlic
1 T olive oil
1 t cumin
1 t coriander
1/2 t cardamom
1/2 t salt
1/4 t black pepper
1/4 t cayenne pepper
1/4 t baking soda
1/4 t baking powder

Mix all ingredients in a food processor until it looks like coarse sand.

Pan fry in a few table spoons of oil on medium high heat, cooking each side 2-3 minutes until golden. OR, for a less messy, less greasy option, bake at 400 on a greased cooking sheet for about 30 minutes or so, flipping once.

Serve with diced tomatoes, lettuce, tahini, and or tzatziki sauce in tortilla or naan or over rice or on a salad.

*You can speed up the soak by using very hot water to shorten it to as little as four hours.

Posted in Ethnic, Ethnic_Mediterranean, Main Dishes

Heather’s Perfect Whole Wheat Banana Bread and Double Chocolate Zucchini Bread

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WHOLE WHEAT BANANA BREAD

2 c mashed banana (about 5 medium)
8 T oil
1/4 c brown sugar
1 t vanilla extract
3/4 t salt
1/4 t cinnamon
1/4 c honey
2 large eggs
2 c whole wheat flour
3/4 t baking soda
1/2 c chopped walnuts

Preheat oven to 350°F. Grease a 9″ x 5″ loaf pan. Mash the bananas. To a large bowl, add and mix all ingredients except flour and baking soda. Combine these and mix in at end. Stir until smooth. Spoon the batter into the prepared pan. Let it rest at room temperature for 10 minutes. Bake for about 1 hr or until an inserted knife comes out clean. Allow the loaf to cool for 10 minutes; then remove it from the pan, cool completely before slicing.

For muffins, bake about 23 min.

Adapted from https://www.kingarthurbaking.com/recipes/100-whole-wheat-banana-bread-recipe

DOUBLE CHOCOLATE WHOLE WHEAT ZUCCINI BREAD OR MUFFINS

Preheat oven to 350°F; grease a 9 x 5 inch loaf pan or prepare 16 muffin cups. Add to a large mixing bowl and combine well:
2 large eggs
1 T honey
1/2 c brown sugar
1/2 c vegetable oil
1 t salt
1 t vanilla extract

Then add these and mix in:
1/2 t baking soda
1/2 t baking powder
1/2 T Kaffree Roma or molasses
1/3 c unsweetened cocoa
1 1/3 c whole wheat flour (adjust down if needed for moisture muffins)
2 c shredded, unpeeled zucchini, gently pressed
1 c semi-sweet chocolate chips
3/4 c chopped walnuts

Pour the batter into the prepared pan or muffin cups. Bake for about 1 hr for bread, or 20-25 minutes for muffins or until an inserted knife comes out clean (except for melted chocolate chips). Allow the loaf to cool for 10 minutes; then remove it from the pan, cool completely before slicing.

Adapted from https://www.kingarthurbaking.com/recipes/double-chocolate-zucchini-bread-recipe

Posted in Breads

Small* Poppy Seed Cake

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1/4 c poppy seeds
1 1/2 T honey
1 T water
1/4 c butter
1/3 c sugar
1 egg, separated
1/4 t vanilla
1/4 c sour cream
1/2 c + 2 T sifted flour
1/4 t baking soda
1/4 t salt

Cook poppy seeds, honey and water together, stirring constantly, until it boils and thickens slightly, about 3 minutes. Set aside to cool. Cream butter and sugar until light and fluffy. Add poppy filling. Add egg beating well. Blend in vanilla and sour cream. Sift together flour, soda, and salt. Add gradually to poppy mixture. Beating well after each addition. Fold in stiffly beaten egg white. Pour in a 6-inch cake pan, which has been lined with wax paper, greased, and lightly floured.

Bake in a 350-degree oven for 25-30 minutes or until done. Cool cake five minutes, then remove from pan. and peel off paper. Decorate with powdered sugar. Serve with whipped cream or ice cream.

*For a regular-sized cake, quadruple amounts and bake in a nine or ten inch tube pan for 50-60 minutes.


Posted in Desserts

Rice Blends

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MEXICAN BLEND (Winco#1526 $1.99/lb on 2022-05)
(Colusari red rice, parboiled brown rice, green and yellow split peas, amaranth)

Boil 2 c water, add 1 c blend and 2 t oil (& 1/4 t salt) or butter, simmer covered 35 min.

ANCIENT GRAINS BLEND (Winco #1528 $2.48/lc 2022-05)
(Colusari red rice, parboiled brown rice, grano, sprouted brown rice, wild rice)

Boil 2.5 c water, add 1 c blend, (2 t oil, 1/4 t salt), simmer covered 35 min.

Posted in Ethnic_Indian, Ethnic_Latin American

Banana or Papaya Cobbler

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FILLING

4 c fruit (papaya and/or banana, mango, strawberries, blueberries)
1/4 c sugar
1 T lime juice

Combine and spread in a greased 8×8 or 9×9 baking dish.

BATTER

3/4 c flour
3/4 c sugar
1/3 t salt
1/2 c butter

In a bowl, combine flour, sugar and salt. Cut butter into bits and add to flour mixture, working it with your fingers or a fork until the streusel is crumbly. Sprinkle the flour-butter streusel evenly over the top of the fruit. Bake at 375 degrees for a little less than an hour. Check periodically to make sure the crisp is bubbling and golden. Serve straight from the oven with a scoop of vanilla ice cream or frozen yogurt.

Serves 4.

Adapted from : https://www.mauimagazine.net/papaya-crisp/



Posted in Desserts

Chicken (or Chick Pea) Corn Chowder

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2 T butter
1 small onion
1 stalk celery
1 bell pepper
1 jalapeno (optional)
2 c or 1 15 oz can corn
1 c cream
1/2 c water
1 t chicken (or vegetable) base
1 1/2 c or 1 12 oz can diced cooked chicken or chick peas
1/2 t salt
1/2 t pepper

Dice the vegetables then cook in butter in a saucepan over medium heat until tender (about 5 minutes). soft. Add remaining ingredients. Heat but do not boil.

Serves 4.

Posted in Main Dishes, Soups, Vegetarian Main Dish

Chicken/Veggie Yogurt Enchiladas

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1.5 T butter
1.5 T flour
1.5 c Greek yogurt or sour cream
1 small pinch garlic powder
3/4 t veggie bullion
1 med onion
1 poblano pepper
1 Anaheim pepper
1 jalapeno pepper
1 c chicken or black beans
3/4ish cups frozen corn
1 c shredded cheese
1 c salsa verde or green enchilada sauce
15 corn tortillas

To make the sauce, melt butter in a sauce pan, add flour and whisk over heat until thickens and starts to brown. Add garlic powder and bullion and stir in. Stir in the yogurt. Add half the salsa verde and half the grated cheese to make the final sauce.

To make the filling, dice the onions and peppers and fry in a little oil until softened. Add the chicken or black beans, half the salsa verde, and half the shredded cheese.

Warm the tortillas in a microwave wrapped in a damp cloth. Add a scoop of filling to each tortilla, roll closed, and place with the opening downward in a skillet or casserole. Cover with sauce. Bake at 350 about minutes until golden brown on top.

Serves 4 to 5.


Posted in Ethnic_Latin American, Main Dishes

Low-lactose Vanilla (Coconut) Ice Cream

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1 1/2 c heavy whipping cream
1/2 c lactose-free milk
1/2 c sugar
1 t vanilla
(1/2 c sweetened coconut flakes)

Combine all ingredients, stirring until sugar is completely dissolved. Fill cylinder of ice cream maker no more than two-thirds full then freeze according to manufacturer’s directions. Serve immediately.

Adapted from Taste of Home homemade vanilla ice cream recipe.

Posted in Desserts
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