The Missing Ingredient

A Food Blog

Slowcooker Latin Chicken November 8, 2009

Latin Chicken

Wow this chicken was so tender and flavorful.  My guess is that you could skip the browning of the chicken part since you’re using skinless chicken and the slow cooking tenderizes the meat so much.  For some reason I can’t find my veggie picture on my computer but we loved the sweet potato/bell pepper combination.

Source: All Recipes.com

1 tablespoon olive oil

3 pounds skinless chicken thighs (I used a thigh/leg combination)

salt and ground black pepper to taste

1/4 cup loosely packed cilantro leaves

2 large sweet potatoes, cut into chunks

1 red bell pepper, cut into strips

2 (15.5 ounce) cans black beans, rinsed and drained

1/2 cup chicken broth

1/4 cup loosely packed cilantro leaves

1 cup hot salsa

2 teaspoons ground cumin

1/2 teaspoon ground allspice

3 large cloves garlic, chopped

lime wedges, for garnish

  1. Heat the olive oil in a large skillet; season the chicken thighs with salt and pepper. Sprinkle 1/4 cup cilantro over the chicken thighs; brown the chicken in the frying pan, 3 to 5 minutes each side.
  2. Arrange the chicken in the bottom of a slow cooker. Place the sweet potatoes, red bell pepper, and black beans on top of the chicken. Mix together the chicken broth, 1/4 cup cilantro leaves, salsa, cumin, allspice, and garlic together in a bowl; pour into the slow cooker. Set slow cooker to LOW and cook for 4 hours. Garnish with lime wedges and serve with hot rice.
 

Savory Sweet Potato Pear Soup and Soft Parsley and Garlic Pretzels January 9, 2009

sweet-potato-soup-finished

I didn’t think I was going to be able to enter this round of Platinum Chef being out of town for the two weeks prior to the deadline.  Lucky for me the deadline was extended!  These ingredients were fun and I just love sweet potatoes and pears so this was right up my alley.  Kate from Paved with Good Intentions picked the following ingredients:  carrots, potatoes, pears, parsley, and egg.  I had a heck of a time thinking about that egg.  I thought long and hard about a quiche or frittata or my favorite…pot pie!  Mmm love that stuff.  I wanted to use my new emersion blender (thank you Lien!) so I figured soup would be fun.  I wanted bread with my soup (of course) and thought a flavored pretzel would be fun!

Savory Sweet Potato Pear Soup

1-tablespoon butter

½ red onion, chopped

½ cut carrot, chopped

½ cut celery, chopped

2 very large sweet potatoes (about 1.5 pounds), peeled and diced

2 pears, peeled and diced

2 teaspoons ground coriander

1-teaspoon curry powder

½ teaspoon cumin

5 cups low sodium low fat chicken broth

1.     In a large pot, melt butter on medium heat.  Sauté onion, carrot and celery 3-4 minutes or until onion is translucent.

2.     Add potatoes, pears, coriander, curry, and cumin and sauté 1-2 minutes.

3.     Add chicken broth and bring to boil, simmer 20-25 minutes until sweet potato is soft.

4.     Using emersion blender, blend until smooth.  Serve warm.

sweet-potato-soup

5.     Leftover soup can be frozen flat in large freezer bags and defrosted in a saucepan.

 

 

Soft Parsley & Garlic Pretzels

Inspiration:  # 117047 Recipezaar 

1 package dry yeast

1 ½ cups warm water (100-110 degrees)

1 teaspoon salt

1 tablespoon sugar

4 cups flour

2 tablespoons packed finely chopped parsley

½ teaspoon garlic powder

1 large egg, beaten

Coarse salt or sea salt

1.     Preheat oven to 425 degrees and line a baking pan with parchment paper.

2.     Dissolve yeast in water in a small bowl. Tiny bubbles form around edges to ensure yeast is active.  Add salt and sugar. 

3.     Pour mixture into stand mixer and add all the flour, parsley, and garlic powder.  Using hook attachment, knead until well blended and smooth, approximately 4 minutes. 

pretzel-dough

4.     That kind of looks like a turkey, huh?!  Anyways, cut dough into 6 even pieces and roll into approximately 2-foot ropes.  Create a rainbow shape and using each end, wrap around each other 3 times.  Invert twisted center and press ends into dough to form pretzel shape.  Place onto prepared baking sheet. 

pretzels-shape

5.     Brush pretzels with the beaten egg.  Sprinkle with coarse salt or freshly ground sea salt. 

6.     Bake approximately 17-19 minutes or until golden brown.

pretzel-finishes

pclogo

 

Sweet Potato Fries September 15, 2008

I love sweet potatoes and these were pretty quick and easy to make.  The fries didn’t crisp up at all so I turned up the heat after the 30 minutes to 450 and baked for another 5 minutes to add some browned bits to the fries.  Changes in green.

Source:  http://sarahscucinabella.com/

1/4 cup extra virgin oil oil

1/2 tsp. kosher salt

1/2 tsp. paprika

1/4 tsp. cinnamon

2-3 large sweet potatoes 

 

1.  Preheat oven to 425 degrees. Line a baking sheet with aluminum foil (preferably the easy release kind).

2.  Peal the sweet potatoes. Cut into strips that are about 1/2 inch wide on each side.

3.  Place the sweet potatoes into a sealable plastic bag. Add oil, salt, paprika and cinnamon. Seal the bag and shake well to thoroughly coat the fries. Spread the potatoes out onto the baking sheet in a single layer.

4.  Cook for 30 minutes, turning every 10 minutes. Transfer immediately to a paper towel lined plate and serve warm.

5.  After 30 minutes, increase heat to 450 degrees.  Bake an additional 5-10 minutes to brown potatoes.

 

Twice Baked Sweet Potatoes August 22, 2008

These potatoes are pretty time consuming but really delicious.  They would be a great side dish for Thanksgiving as an alternative to traditional sweet potatoes. The chipotle flavor is very mild. I cut the recipe in half and it made enough for 2 large sweet potatoes split into 4 servings (with a 1/4 cup extra sauce leftover).  I substituted about 1 Tbs. of brown sugar for the maple syrup and it turned out great.  You could add more if you like a sweeter taste.  I also replaced half of the heavy cream with whole milk to make it a bit healthier.  I used a microwave to soften the potatoes instead of an oven for the “first bake”.  Changes in green.

Source:  Food Network Bobby Flay

4 large sweet potatoes, scrubbed (and pricked of course) 
1 1/2 cups heavy cream (half heavy cream, half whole milk)
1 tablespoon chipotle peppers in adobo, pureed (I used the full 1 Tbs. chipotle in my 1/2 recipe)
1 stick unsalted butter, softened 
1/4 cup creme fraiche  (reduced fat sour cream)
1/2 cup maple syrup, plus 2 tablespoons (1 Tbs. brown sugar)
Salt and freshly ground pepper 
Nonstick cooking spray

 

Preheat oven to 375 degrees F.1.  Place potatoes on a baking sheet and bake in the oven until soft, 45 to 50 minutes. (Microwave 3 minutes per side, alternating sides until soft; about 12 minutes.) Remove the potatoes from the oven and let rest 5 minutes. Slice potatoes in half lengthwise and carefully scoop out the flesh, being careful not to damage the skin. Rice the flesh in a ricer set over a bowl.  

2.  Bring the heavy cream and chipotle puree to a simmer over low heat in a small saucepan. Stir the warm cream, butter, creme fraiche and 1/2 cup of the maple syrup (brown sugar) into the sweet potato mixture until combined. (Gradually blend in the sauce because you don’t need it all) Season with salt and pepper, to taste. Spray the baking dish with cooking spray. Fill each of the skins with the cream mixture, place back on the baking sheet and bake until golden brown (15-20 min). Remove the potatoes to a platter and drizzle the tops of each with the remaining maple syrup (omitted).