Tag: fall recipes
White Chili with Shredded Chicken
It’s that time of year… yummy chili with a beautiful glass of red wine..
- 4 chicken thighs, skin off with bones
- Drizzle of olive oil
- Salt
- 1 teaspoon smoked paprika
- 1 teaspoon chipotle powder
Preheat oven to 400 degrees. Transfer chicken thighs to a lined cookie sheet.
Drizzle olive oil on both sides of the chicken thighs. Sprinkle salt, smoked paprika and chipotle powder and rub all over the thighs. Roast in the hot oven for 30 to 35 minutes or till the chicken is cooked through. Keep aside and let cool. Shred the chicken with the fork and keep aside.
- 2 tablespoons extra virgin olive oil
- 1 medium onion, chopped
- 1 celery stalk, chopped
- ½ green pepper, chopped
- 2 garlic cloves, chopped
- 1 fresh jalapeno, seeded and chopped
- 2 tablespoons all purpose flour
- 1 4 ounce can roasted green chilies
- 1½ cups roasted frozen corn
- 1 can cannellini beans
- 3 cups chicken broth
- Salt
- Grated cheese for garnish
Heat a heavy saucepan with the olive oil. Add the onion, celery, green pepper, garlic and jalapeno. Saute on medium heat for 5 to 6 minutes. Add the flour and cook for 2 to 3 minutes on low heat, stirring constantly. Add the canned green chilies, corn, beans, cooked chicken and chicken broth. Bring to a boil and simmer and cook for about 20 minutes with lid on. Take the lid off, check for seasonings and serve with a garnish of grated cheese.
Pumpkin Gelato
- 1/2 cup pumpkin puree
- ½ cup evaporated cane juice (sugar)
- ½ vanilla bean, split in half
- ¼ teaspoon ground cloves
- ½ cinnamon stick
- 2 cups whole milk
- 2 tablespoons corn starch
- 2 tablespoons whole milk to mix in the cornstarch
Ice cream maker
In a medium saucepan, heat the milk, vanilla bean, ground cloves and cinnamon stick on medium heat. Once bubbles begin to form on the edges, add the cornstarch mixed in with 2 tablespoons milk. Cook till the mixture begins to thicken, about 2-3 minutes and forms a custard consistency. Add ½ cup pumpkin puree and mix well. Remove from the heat. Strain and refrigerate overnight or at least 2 hours.
Pour the chilled mixture into an ice cream maker and follow the manufacturers instructions. Freeze the gelato for at least an hour once it is done.
Kale Brussels sprouts and Apple Salad
- 3 cups of shredded kale, Brussels sprouts and red cabbage (Trader Joes has a ready made pack)
- 1 medium honey crisp apple, cut into thin strips
- ½ cup cilantro, chopped
- Dressing
- ¼ cup mayonnaise
- ½ cup full fat yogurt
- 1 teaspoon chipotle in adobo
- 1 teaspoon chipotle powder
- 1 teaspoon salt
- 1 teaspoon honey
- Juice of half lemon
Mix all the ingredients in a small bowl. Check for seasonings. Add to the kale mix and mix well and check for seasonings. Add cilantro and serve.
Apple Gelato-A Healthy Treat
So, this is one of the things I did with the fabulous apples sauce I made the other day. I am amazed at the versatility of this apple sauce- as I write this I am preparing a pork loin dinner with a savory apple sauce (recipe will be posted soon) and potatoes.
I loved all the gelati I made in the past based on the corn starch ice cream recipe by Mark Bittman. I loved the idea of making healthy gelato. I have made chocolate cinnamon, pistachio cardamom and walnut saffron gelati in the past (amongst others). All of them have come out delicious.
As we approach this delicious fall season- my favorite time of year, I have been making treats with pumpkin and apples. So while I had these ingredients in my head- gelato came to mind… I thought I could make apple gelato, especially once the apple sauce was made. I thought I would make vanilla gelato and once the frozen treat was done churning, I would mix the homemade apple sauce to it.
That is what I did and it turned out very delicious! The gelato part is sweet with an amazing taste of the vanilla bean I used. The apples bits are sweet and tangy at the same time and complement the vanilla really well. It would actually be yummy on top of a slice of pumpkin pie. I love the apple and pumpkin flavors together- I am definitely going to experiment with the two some more…
- 1 cup apple sauce
- ½ cup evaporated cane juice (sugar)
- ½ vanilla bean, split in half
- 2 cups whole milk
- 2 tablespoons corn starch
- 2 tablespoons whole milk to mix in the cornstarch
Ice cream maker
In a medium saucepan, heat the milk, sugar and the vanilla bean on medium heat. Once bubbles begin to form on the edges, add the cornstarch mixed in with 2 tablespoons milk. Cook till the mixture begins to thicken, about 2-3 minutes and forms a custard consistency. Remove from the heat. Strain and refrigerate overnight or at least 2 hours.
Pour the chilled mixture into an ice cream maker and follow the manufacturers instructions. Take out in a bowl and mix the apple sauce. Freeze the gelato for at least an hour once it is done.
Homemade Baked Apple Sauce
This is first time I have ever made apple sauce. I never understood why someone would make iy- what is the point? You either eat them raw or use them in a dessert or maybe even cook them on the side with pork or duck.
Then I started writing this blog and apple season came along. Well, I had to come up with a few apple recipes- and I did.. I made the apple cranberry bread, which by the way is delicious. I was thinking what else to make when an apple ice cream came to mind. I was of course going to make my healthy gelato- but what else should I was I going to add to it??
That is when apple sauce came to mind. I looked for different recipes and that is when I came across Ina Garten’s apple sauce recipe- I just love her recipes- don’t you want to invited to her house for a fabulous meal?
I adapted her recipe and came up with this. After the big saucepan came out of the oven and I tasted the results- I understood why people make their own apple sauce. It was absolutely delicious! Fresh, yummy and just the right sweetness and tartness. The wheels were turning in my head- all the things I can do with this- dessert topping, with a pork loin, on top of pancakes- sky is the limit… I can’t wait…
Try this recipe- it’s really good. I will be testing the apple sauce gelato tomorrow and posting the recipe soon- stay tuned.
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