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Tag: garlic

Chili Verde

January 27, 2020

Great recipe for the big game!

  • 4 to 5 medium tomatillos, cleaned and cut in half
  • 2 ancho chilies, cut in half and deseeded
  • 3 garlic cloves, with skin on
  • Drizzle of olive oil
  • Salt
  • 1 cup cilantro, chopped
  • 4 to 5 green onions, chopped

Preheat oven to 400 degrees F.

Place all the ingredients onto a lined cookie sheet. Drizzle the olive oil and bit of salt. Roast for about 30 to 40 minutes till the vegetables are soft. Let cool and slide the skin off the ancho chilies. Place in a blender with cilantro and green onions and blend till smooth. Keep aside.

  • 3 tablespoons olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon dried Mexican oregano
  • 1 pound dark meat ground turkey
  • 1 can cannellini beans, rinsed and drained
  • 1 to 2 cups chicken broth
  • Salt
  • ½ cup cilantro, chopped
  • Squeeze of lime

Heat a large saucepan with the oil. Add the chili powder and oregano. Saute for 30 seconds over medium heat. Add the ground meat and sauté over high heat, separating the meat with a wooden spoon. Cook for 5 to 6 minutes, until the meat is golden brown. Add the beans, tomatillo sauce and 1 cup broth. Bring to a boil, add some salt and simmer on a medium heat covered for 20 minutes. Take the lid off and continue cooking on simmer for another 15 minutes. Add more broth if needed. Check for seasonings and garnish with cilantro and lime. Serve with corn bread.

 

Mushroom and Bean Chili with Mushroom Quinoa

January 26, 2020
  • 2 tablespoons butter
  • 2 tablespoons extra virgin olive oil
  • 1 10 ounces cremini mushrooms, cut into quarters
  • 1 5 ounces shiitaki mushrooms, cut into quarters
  • 2 tablespoons cilantro stems, chopped
  • 2 tablespoons dill stems, chopped
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, chopped
  • 1 medium red pepper, chopped
  • 2 teaspoons chili powder
  • 1 teaspoon roasted cumin seeds, crushed
  • 1 cup tomato sauce, homemade or store bought
  • 1 can red beans, drained and rinsed
  • 1 can garbanzo beans, drained and rinsed
  • 2 cups mushroom broth
  • 2 teaspoons salt

Heat a saucepan with 2 tablespoons butter and 1 tablespoon oil. Add the mushrooms and sauté on medium high heat for 4 to 5 minutes or till the mushrooms are golden brown. Take out with a slotted spoon and keep aside. Reheat the pan and add the remaining tablespoon of oil. Add the cilantro stems, dill stems, onion, garlic, red pepper, cumin seeds and chili powder. Saute on medium heat for 3 to 4 minutes. Add the tomato sauce and sauté for another 5 minutes on medium heat. Add the beans, mushroom broth and salt. Simmer covered for 20 minutes. Take the lid off and add the mushrooms. Take for seasonings and garnish with cilantro and dill. Serve with mushroom quinoa.

Mushroom Quinoa

  • 1 cup white quinoa, rinsed
  • 1 tablespoon extra virgin olive oil
  • 2 cups mushroom broth
  • 1 teaspoon salt

Heat a small saucepan with the oil and add the rinsed quinoa. Saute on medium high heat for 2 minutes. Add the mushroom broth and salt. Bring to a boil and simmer till the moisture has evaporated on the surface. Cover with lid and lower the heat and cook for another 10 to 15 minutes or till the quinoa is cooked through.

 

Chicken Curry

January 14, 2020

Curry Chicken2

  • 1 pound chicken thighs, with or without bones, without skin
  • ½ cup non-fat Greek yogurt
  • 2 tablespoons half and half
  • 3 garlic cloves, minced
  • 2 inch fresh ginger, grated
  • Juice of one lemon
  • 2 teaspoons salt
  • 2 teaspoons garam masala

Mix the yogurt, half and half, garlic, ginger, lemon juice, salt and garam masala in a bowl. Add to a zip lock bag with the chicken and marinate in the fridge overnight or at least 2 hours. Keep aside.

  • 1 medium yellow onion, cut in half
  • 1 cup cherry tomatoes, washed
  • 1 cup chicken broth
  • 2 green cardamoms, crushed
  • 2 cloves

Add the onion, tomatoes, chicken broth, cardamom and cloves to a medium pan. Bring to a boil and simmer covered for 30 minutes or till everything is soft and mushy. Blend in a blender till smooth.

  • 2 tablespoons extra light olive oil
  • ½ cinnamon stick
  • Salt
  • ½ cup cilantro, chopped

Heat a large saucepan with the olive oil and cinnamon stick. Add the blended onion mixture and sauté on medium heat for 10 to 12 minutes, stirring constantly. Add the chicken including the marinade. Mix well and cook on a medium heat covered for 20 minutes or till the chicken is cooked through. Take the lid off and turn the heat up to cook the extra moisture off, about 5 minutes, stirring constantly. Check for seasonings and garnish with cilantro.
Chicken Curry1

Easy Guacamole

January 13, 2020

Easy Guacamole

I have loads of guacamole recipes on this blog. I love guacamole and it doesn’t take much time or effort to make your own- homemade is a lot yummier than the store bought variety. Try it this year.. especially with the delicious tacos…

  • 4 to 5 avocados, cut in half and scooped out
  • Juice of 2 large limes
  • ½ cup cilantro, chopped
  • 3 garlic cloves, grated
  • 2 teaspoons salt

Transfer the scooped out avocados into a medium bowl. Add the lime juice, cilantro, garlic and salt. Mix well and serve!

Super Easy Tomato Salsa

January 12, 2020

Super Easy Tomato Salsa

This salsa has a bit of a kick to it. If you are not inclined to eat spicy food, go ahead and eliminate the chilies. I had these yummy looking, red, Thai chilies in my fridge that were calling my name. Foot ball food screams spicy, flavorful foods and this one delivers. It is perfect on the delicious tacos as well as accompanied by some tortilla chips…either way, it is a winner!

  • 1 cup cherry tomatoes, chopped
  • 1 medium shallot, chopped
  • 2 serrano chilies, chopped
  • ½ cup cilantro, chopped
  • 2 garlic cloves, grated
  • Juice of one lime
  • 2 teaspoons salt
  • 1 tablespoons extra virgin olive oil

Transfer the tomatoes, shallot, chilies, cilantro, garlic, lime juice, salt and olive oil to a medium bowl. Mix well and let sit for an hour before serving.

Chipotle Sweet Potato Soup with a Smoked Paprika Cranberry Compote

November 26, 2019

This soup has yummy Latin flavors and it can be a great addition to a fabulous holiday menu…

  • 4 to 5 medium sweet potatoes, skin pierce with a fork

Preheat oven to 400 degrees F.

Place the sweet potatoes on a cookie sheet and roast till cooked, about half an hour to forty minutes. Take out and let cool. Take the skin off and roughly chopped.

  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon roasted cumin seeds, crushed in a mortar and pestle
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, chopped
  • 1 chipotle pepper, chopped
  • 2 tablespoons brown sugar
  • 3 cups chicken broth
  • Salt
  • ¼ cup half and half
  • ¼ cup milk
  • Zest of a lime
  • Juice of half a lime

Heat a heavy saucepan and add the olive oil. Add the roasted cumin seeds and sauté for 20 seconds on medium heat. Add the onion and garlic. Saute for 3 to 4 minutes. Add the sweet potatoes, chipotle pepper, brown sugar and chicken broth. Bring to a boil and simmer for 20 minutes. Blend the mixture in a blender until smooth. Transfer back to the saucepan and add the half and half and milk. Mix well and add salt. Cook for another 2 to 3 minutes and turn the heat off. Add the lime zest and juice. Mix well and check for seasonings.
Serve the soup with a dollop of compote.

Smoked Paprika and Cranberry Compote

  • 1 cup fresh cranberries
  • ¼ cup fresh orange juice
  • 1 teaspoon orange zest
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • ½ cup brown sugar
  • ½ cup cilantro, chopped

Bring the cranberries, orange juice, zest, smoked paprika, salt and brown sugar to a boil in a medium saucepan. Simmer, covered for about ten minutes or till the cranberries burst open. Check for seasonings and cook uncovered for another two to three minutes. Turn heat off and add the cilantro.

Garam Masala and Cilantro Roast Turkey Breast

November 20, 2019

This was voted the best turkey we have ever made. I cooked this delicious turkey breast the same way I have been for the last few years. I like to make a compound butter for under the skin; I like to add bacon on top and I like to stuff the cavity with some citrus. I made the compound butter with garlic, lemon zest, garam masala and cilantro to keep with the Indian theme. It made the turkey super flavorful and delicious!

  • 1 8-9 pound turkey breast
  • ½ stick butter, room temperature
  • 2 large garlic cloves, grated
  • Zest of two lemons, save the lemons for the cavity
  • 2 teaspoons salt
  • 1-2 teaspoons garam masala
  • ½ cup cilantro, chopped
  • Salt
  • Pepper
  • 3 to 4 bacon strips
  • 1 cup baby carrots
  • 1 large onion, cut into quarters
  • 4 to 5 garlic cloves, skins on
  • 1 to 2 cups homemade turkey stock

Preheat oven to 350 degrees F (preferably convection)

Mix the butter with the garlic, lemon zest, salt, garam masala and cilantro. Loosen the skin of the turkey breast and carefully spread the butter under the skin. Salt and pepper inside and outside of the turkey breast. Stuff the cavity with the lemon pieces. Place the bacon strips on top of the turkey breast and place on the stand.
Add the carrots, onion and garlic to the bottom of the roasting pan. Add the stock. Place the stand into the roasting pan. Let turkey sit for 2 to 3 hours before roasting in oven.
Roast in the oven till the internal temperature is 160 degrees F. Half way through the roasting process, take the bacon (when bacon is well done) off and continue cooking. Take out of oven onto a cutting board and cover with aluminum foil for 20 minutes. In the meantime strain the juices out of the roasting pan. Separate the fat and add the juices to the gravy pan.
Slice the turkey and serve with hot gravy.