Monday, July 29, 2019

Chicken Enchiladas with Tomatillo Sauce


Caroline and Adam have been renovating their Chicago suburban kitchen for what must seem to them an eternity. For several months they have been without a stove, oven or sink. In fact, there is only one room in their whole downstairs that isn’t gutted. As a result they turned an upstairs bedroom into a makeshift kitchen, using a toaster oven and microwave to get by. To help them out, I made a few frozen meals so all they had to do was defrost, then nuke or bake. One meal Caroline requested was chicken enchiladas with tomatillo sauce. Don’t let the sour cream in the filling scare you off- there’s just enough of it to bind the chicken and onions together and the tomatillo sauce supplies tartness to offset the richness.


Ingredients for the Tomatillo Sauce:



12 small to medium tomatillos
1 cup fresh cilantro, leaves and tender upper stems
1 small to medium yellow onion, diced
2 tablespoons canned green chili peppers
1 large clove garlic, put through a press
2 tablespoons vegetable oil
2 cups chicken broth
1/4 teaspoon salt or less 



Directions:



Husk the tomatillos by pulling the papery skins off. Wash and place in a pot of boiling water. Boil for 10 minutes and drain. Place cooked tomatillos, cilantro, onion, garlic and peppers in a food processor. Blend for about 30 seconds to a minute until all ingredients are combined. 



Heat oil in skillet over medium high until it shimmers. Pour the blended tomatillo mixture into the hot pan. The liquid will hiss and start to boil. Give it a stir and turn the heat down to medium. Cook for another 5 minutes, stirring occasionally to make sure it doesn't burn or stick to the bottom of the pan.



Add in the chicken broth and stir well to mix it in. Continue to let the mixture simmer for another 10 minutes, stirring occasionally. Taste and if needed add the salt. If not, discard it.


Ingredients for Eight Chicken Enchiladas:

3 cups cooked chicken, shredded or cubed.
1 cup diced white or yellow onions
1 cup sour cream
1/2 teaspoon salt
1/4 teaspoon pepper
8 large flour tortillas
1 Batch of tomatillo sauce from recipe above
2 1/2 cups shredded Monterey Jack cheese


Directions:



In a bowl, mix the chicken, onions, sour cream, salt and pepper together.



Ladle just enough tomatillo sauce into a 9x13 baking dish to cover the bottom. Place a heaping 1/3 cup of chicken mixture in the center of each tortilla. Sprinkle 2 tablespoons cheese on top of the chicken in each tortilla. Roll each tortilla up and place seam side down into the baking dish.



Pour the remaining tomatillo sauce over the top, reserving about 1/2 cup for serving.



Bake in preheated oven for 50 minutes or until tortillas are browning and sauce is bubbling. Remove from oven and sprinkle the top with remaining cheese. Return to the oven and bake 5 minutes more to melt the cheese. Remove from oven and sprinkle with cilantro leaves as a garnish.



Friday, July 19, 2019

Tomato Chickpea Stew


Around our house, everyone knows I can throw together a meal in minutes. Maybe it's years of practice but I know the real secret is opening a can! Lately, chickpeas have become one of my favorite cans to open. I know many people think that it's a cheat not soak beans and cook them for hours, but who has time for that? Canned goods have great nutritional value as long as you don't see a lot of additives on the label ingredient list and they taste just about the same as fresh. This recipe includes three cans to open - but it also involves fresh kale! So, I don't feel too guilty about making this fast and yummy stew.


Ingredients for Two Large Servings:



2 tablespoons olive oil
1 (8 oz.) package of cubed ham or 1 cup of left-over ham, cubed
2 good sized cloves garlic, put through a press or finally minced
1 (14.5 oz.) cans beef broth
1 (16 oz.) cans chickpeas, rinsed and drained
1 (15 oz.) can of chopped tomatoes
1 large bunch kale, ribs removed and chopped 
1/4 teaspoon pepper


Directions:



Place olive oil in large saucepan over medium low heat. When the oil shimmers, add the ham cubes. Saute the ham for about 5 minutes, stirring occasionally to allow all sides to brown. Stir in the garlic and continue to cook for 30 more seconds.



Pour in the broth and scrape the bottom of the pan to loosen up any bits that might be clinging to the bottom.



Then gently stir in the chickpeas, chopped kale, tomatoes and pepper.



   Bring the mixture up to a boil, then turn it back down to medium low heat and allow to simmer for five minutes.



  Ladle into soup bowls and serve.



Monday, July 1, 2019

Tortilla Pie


This is an old family favorite that's got it all in a wedge: taco meat filling, seasoned black beans, avocado and lots of melted cheese! It's a bit of a weeknight show stopper but easy enough to throw together in a hurry. I found that when I needed to bring a casserole to someone, it was a great option since it's different from the typical lasagna everyone else makes.


Ingredients:



1 pound ground beef
5 tortillas large (10 inch) or 10 small (7 inch), flour or corn
2 (15 oz.) cans tomato sauce
1 (15oz.) can black beans
1 ripe avocado
Juice of one lime, about 2 tablespoons
*Taco seasoning mix, store bought or make your own
3/4 cup shredded Monterey Jack cheese
1/4 cup chopped cilantro leaves


*To make your own taco seasoning mix combine 2 tablespoons chili powder, 2 tablespoons ground cumin, 1 1/2 teaspoons Kosher salt, 3/4 teaspoon garlic powder and 3/4 teaspoon black pepper.


Directions:



Pour tomato sauce in pan and add 2 tablespoons of taco seasoning.


Stir the seasoning into the tomato sauce and place over medium heat until it simmers.


Turn the heat down to low, stir occasionally and let it simmer while you prepare the rest of the ingredients.


Drain and rinse the beans. Put the beans in a bowl and mash them with a fork. Stir in 2 teaspoons lime juice and 2 teaspoons taco seasoning.


Peel and scoop the avocado in a bowl. Add 2 teaspoons lime juice and 2 teaspoons taco seasoning and mash together.


Brown hamburger over medium heat, drain grease. Stir in 2 cups of the tomato sauce into the cooked hamburger.


Assemble the Tortilla Pie 


(If using small tortillas, cut filling amounts in half & make two pies)


1. Smear 1/4 cup around the bottom of the pie pan. Place a tortilla on top of sauce. Spoon 1/2 the meat mixture on top. 



2. Put a second tortilla on top and spread black bean mixture on top. Sprinkle with 1/4 cup shredded cheese. 



3. Cover with a third tortilla and ladle on the rest of the meat sauce.



4. Place the fourth tortilla on top and spread the avocado mixture over the surface.

Top with 1/4 cup shredded cheese.



5. Put the 5th tortilla on top and pour remaining reserved tomato sauce mixture on top. 

Bake for 30 minutes.



6. Put remaining shredded cheese on top of stack, return to oven and bake 5 or so minutes more until the cheese on top has melted.



7. Sprinkle with the cilantro leaves.


Cut tortilla pie into fourths and serve.



Sunday, June 23, 2019

Un-Bagel Breakfast Salad


Late last summer in our travels out east, we found ourselves in Portland, Maine. Bon Appetit had just named it as the “Restaurant City of the Year” and a deli, Rose Foods, got a big mention by the magazine. I played into the hype and talked Roy into going there for breakfast. We split the large-sized Classic Nova Bagel Sandwich. I had a coffee and Roy had orange juice. The total bill was a bit pricey at $25. Was it delicious? Yes! The cold smoked salmon was so good with the capers, cucumber and dill, that I could have ordered another one and eaten it all by myself. When we got back home, I found myself craving the flavors, but didn't want to indulge in the carbs. I figured a brunch salad situation might work. I've served this a couple of times when the girls were home, and it seemed to be a big hit. Whole Foods and even Costco are good places to get smoked salmon. And fresh dill -if you have it on hand- makes this alternative breakfast even better. 


Ingredients for Four Salads



4 eggs

1/2 cup olive oil

1/4 lemon juice plus 1 teaspoon and 1 whole lemon, sliced

1/2 teaspoon dried dill

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon garlic powder

5 oz. bag or tub of spring mix salad greens

1 small cucumber

1 cup grape or cherry tomatoes

1/2 cup mayonnaise

1 teaspoon Dijon mustard

8 oz. sliced smoked salmon

4 teaspoons capers

*2 teaspoons everything bagel seasoning


Directions:


*Use prepared everything bagel seasoning or mix up a batch of your own and save what you don't use here for something else: 2 teaspoons sesame seeds, 1 teaspoon caraway seeds, 1 teaspoon poppy seeds, 1 teaspoon onion powder and 1 teaspoon Kosher salt.


Make the jammy eggs: fill a sauce pan with water; bring it up to a boil; gently lower the eggs in the water; boil 7 minutes; plunge them into ice water; wait 2 minutes and peel. Set aside.


Whisk together the olive oil, 1/2 cup lemon juice, dill, salt, pepper and garlic powder. Set aside.



Thinly slice the cucumber and half the tomatoes. Set aside.


Whisk the mayonnaise, mustard and 1 teaspoon lemon juice. Set aside.


Assemble the Salad



Divide the salmon among four serving plates - or put on one large platter.


Place the 1/4 of the greens next to the salmon on each plate.


Arrange 1/4 of the tomatoes and cucumbers on each plate.


Cut each egg in half and place two halves on each plate.


Drizzle the dressing over the lettuce, cucumber and tomatoes.


Smear a tablespoon of mayonnaise mixture on the edge of each plate.


Place a couple lemon slices on each plate.


Sprinkle 1/2 teaspoon of everything seasoning over the eggs, greens, cucumbers and tomatoes.


Put 1 teaspoon capers on top of the cucumber slices.



Saturday, June 8, 2019

Quarterly Cookbook Giveaway: Indian-ish and the Winner!


Congratulations to Desiree Summerhill from Kalamazoo!
And thank you to all who entered the quarterly cookbook giveaway!
I'm already excited about the next one - suggestions anyone?



Over all the years I've had fun with this blog, I have had very few giveaways. The best offering was a set of T-Fal pots and pans courtesy of a now defunct website, Cooking Planit - I developed recipes for it and was, for a hot minute, an influencer. Once I gave away a pint of frozen cookie dough from a company that is also no longer operational, Green Field Cookie Dough. But I guess that's to be expected since I've had this blog for so long. I started it as a hobby - and that's still what it is - to share recipes with my three daughters and friends. Along the way I got some readers who became friends. Of course I wish I would have started with WordPress, but back then I was working full time and trying to keep my head above water and Blogger made it so easy. That's why this cookbook, Indian-ish by Priya Krishna with her mom Ritu Krishna grabbed my attention.




It reads like an entertaining family memoir and it's filled with recipes Ritu, a busy, working mom, developed. Priya, a writer for Bon Appetit and the New York Times, put it all together with humor and love. What's interesting about these recipes is that while they have a flavor profile that's definitely Indian, they use ingredients such as olive oil or sourdough bread. And - they are all fairly easy. They remind me how I could get a decent meal together for three kids and a hungry husband in 30 minutes or less. Check out what I cooked up:


The Most Basic Dal



Dal is really just soupy lentils and yes, the flavors in this recipe did have a basic taste - but one that grew on me. The best thing about this recipe was that it introduced me to Chhonk. Chhonk is essentially letting spices bloom in oil, and then adding the mixture into a finished dish. 


Basic Kachumber



Kachumber is salad and this is just a simple chopped one dressed with only salt and lime juice. It was a perfect accompaniment to the dal above. 


Whole Roasted Cauliflower with Green Pea Chutney



The technique this recipe gave for roasting a whole cauliflower was great and one that I'm going to use from now on. It would have been even more impressive if I could have kept the cauliflower whole! I was just a bit too aggressive when I cut out the stem! The pea chutney is definitely spicy and Indian-ish. 


Dahi Toast



This was my favorite! It's a tangy grilled yogurt sandwich finished with chhonk. It is even better with the suggested Cilantro Chutney and/or Priya's dad's sauce of choice, ketchup.



So, here's the deal:


I got so jazzed up about trying out a new cookbook, that I decided to share the joy quarterly.


This quarter, I will send a copy of Indian-ish to one lucky winner.


Email me at yatesyummies@gmail.com and send me a photo of something that YOU have made from Yates Yummies. Please include where you are from.


Don't worry, the photo doesn't have to be great! And - it can be something you have made in the past.


I'll accept "entries" until midnight, Sunday, June 16th. (Father's Day)


On June 17th, I'll announce the randomly chosen winner right here, on this post. I'll just update it with the magic of editing!


Good Luck - I can't wait to hear from you!

Sunday, May 5, 2019

End of the #lunch Series - Number Nine


While it's the end of the line for this #lunch series - I literally do not have anymore photos of lunches perched on my IKEA table in Florida - this concluding installment is a really yummy bunch! The Miso Flavored Chicken Noodle Soup is such a cheat, but so delicious. I used noodles left over from the night before and I'm not ashamed to admit that canned broth is one of the best time savers known to man. The Lemony Chickpea and Rice Salad is pure comfort food! Once again, I used left overs in the form of rice and opened up a can, this time of chickpeas. The Kale Salad is a scaled back version of an old family favorite and was the perfect backdrop for some really good heirloom tomatoes. And finally, the Simple Salad Nicoise is also a short cut for the real deal found in an old post here. It seemed like a great use for left over green beans and roast chicken. I'd love to hear back if anyone makes these little meals - shoot me an email at yatesyummies@gmail.com - thanks!



Miso Flavored Chicken Noodle Soup - Serves Two



Ingredients:


1 (15 oz,) can chicken broth
1 cup cooked noodles
1 cup spinach leaves
1 cup cooked chicken, chopped or shredded
1 tablespoon white miso
1 tablespoon soy sauce or a sauce such as Maggi, Tamari, or low sodium soy sauce
1/4 cup Thai basil leaves (optional)

Place the chicken broth in a sauce pan and whisk in the miso and soy sauce. Heat the liquid to a boil.

While heating the broth, place 1/2 cup noodles, 1/2 cup spinach and 1/2 cup chicken in each of two bowls.

Pour a cup of the boiling broth over the contents of each bowl. Sprinkle each bowl with 2 tablespoons of Thai basil leaves, if using.



Lemony Chickpea and Rice Salad - Serves Four



Ingredients:


2 cups cooked rice
1 (15 oz.) can chickpeas, rinsed and drained
1 cup spinach leaves
2 tablespoons finely diced red onion
1/2 cup olive oil
1/4 cup lemon juice
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon Aleppo pepper or red chili flakes

Place rice, chickpeas, spinach leaves and onion in a bowl.

Whisk together olive oil, lemon juice, salt and cumin.

Pour dressing in bowl and gently toss. Divide into four servings.

Sprinkle each serving with a 1/8 teaspoon of the pepper or chili flakes.



Kale Salad with Heirloom Tomatoes - Serves Two



Ingredients:


1 bunch dinosaur or lacinato kale
2 tablespoons olive oil
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon red pepper flakes
3 varied heirloom tomatoes, sliced

Wash and dry the kale leaves. Fold each leaf in half, cut the rib out. Roll up the remaining leaf and cut to shred.

Put kale, lemon juice, salt and pepper flakes in a salad bowl. Toss to coat.

Divide into serving plates and top each with three or so slices of tomatoes.



Simple Salad Nicoise - Serves Two



Ingredients:


1 head butter lettuce, leaves washed and dried
1 cup cooked green beans
1 cup cherry tomatoes, cut in half
1 cucumber, thinly sliced
4 radishes, thinly sliced
1 (6 oz,) can tuna, drained or 1 cup shredded or chopped chicken
1/4 cup olive oil
1 tablespoon red wine vinegar
1 tablespoon lemon juice
1 garlic clove, put through a press or 1/4 teaspoon garlic powder
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper

Divide the butter lettuce leaves between two serving plates. Arrange beans, tomatoes, cucumber, radishes and tuna or chicken on top.

Whisk together olive oil, vinegar, lemon juice, garlic, mustard, salt and pepper.
Drizzle 3 tablespoons of dressing over the two servings.

Saturday, April 27, 2019

#Lunch Series Number Eight


We have been home from Florida for almost two weeks now, but I'm still trying to finish up on posting the recipes for my Instagram #lunch photos. Posting these dishes is a bit of a cheat - most were made from leftovers and a lot of the recipes for them have been already posted on this blog. Hence, some include links to follow. But, all the #Lunch Series posts I've done are real favorites and I find myself craving them over and over again.


Curried Red Cabbage Slaw - Serves Four



Ingredients:

4 cups shredded red cabbage
1/4 cup diced red onion
1/4 cup sunflower seeds
1/4 cup raisins
1/2 cup olive oil
1/4 cup apple cider vinegar
1 teaspoon sweet curry powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder

In a bowl, combine cabbage, onion, sunflower seeds and raisins.

Whisk together oil, vinegar, curry powder, salt, pepper and garlic powder.

Drizzle dressing over cabbage mixture to coat. 

If desired add cooked sweet potato cubes and a sprinkling of chopped parsley.

Follow this link for an easy roasted chicken recipe.



Chopped Mediterranean Salad - Serves 4




Ingredients:


1 cucumber, diced
1 tomato, diced
1 cup chopped parsley leaves, flat leaf or curly or a combination of both
1/4 cup chopped red onion
1/4 cup olive oil
1/4 cup Greek yogurt
2 tablespoons tahini
2 tablespoons lemon juice
1/4 teaspoon Kosher salt
1/4 teaspoon pepper
1 cup chopped chicken, optional
1 teaspoon sumac for sprinkling optional


Combine cucumber, tomato, parsley, onion and chicken if using in a bowl. Whisk together oil, yogurt, tahini, lemon juice, salt and pepper. Pour over the cucumber mixture. Divide onto plates and if desired, sprinkle each serving with sumac.



Chicago Dog



Place a cooked all beef hot dog in a bun. Poppy seed buns are the authentic choice, but unless you are around Chicago, they may be hard to find. Top the dog with yellow mustard, minced onions, shredded iceberg lettuce, pickle relish, diced tomatoes, pickle and a sprinkling of celery salt.



Avocado Brunch/Lunch Salad - Serves Four



Ingredients:


2 avocados, peeled and chopped
8 slices of bacon, turkey or regular, chopped
2 medium tomatoes, diced
1 tablespoon red onion, diced.
2 tablespoons olive oil
1 tablespoon red wine vinegar
1/4 teaspoon Kosher salt
Chili flakes for sprinkling


Place the avocados, bacon, tomatoes, onion, oil, vinegar and salt in bowl. Gently toss. Divide onto serving plates. Top with poached eggs and sprinkle with chili flakes.