Chipotle shrimp and zucchini recipe

I was looking forward to a quiet New Year's Eve for a change, and boy did I get what I asked for.  I thought that I would be in a hotel somewhere between Florida and Michigan, but instead I was still in Florida and discovering that I had developed a sinus infection (these things are painful!).  Hopefully the antibiotics will work their magic and I can begin the trek north tomorrow, but the plus side is that now I'll get to enjoy black-eyed peas and cornbread with my family (though I don't think we're having collard greens, which is a travesty).

The end of December also brings us to a wrap-up of this month's cookbook of the month, Rick Bayless's Mexican Everyday.  I made two recipes from the book for my parents, a mushroom-potato soup with roasted poblanos and this chipotle shrimp and zucchini.  The soup was good, and was very different from other potato or mushroom soups that I've ever eaten, but it was probably my least favorite of the dishes that I tried from the book because the others were outstanding.  Well, outstanding if people can eat it.  The chipotle shrimp and zucchini was a bit to hot, and all of our noses were running after the first bite.  Actually, I wish we hadn't eaten it all last week because it might help clean out all of the gunk that is currently living in my sinuses.  I really liked the flavor, though, and I can tell that it would be excellent with a bit less pepper.  This recipe, the spinach and mushroom enchiladas, and the Oaxacan yellow mole were fantastic, and have placed this book into my list of favorites.  I love the alternative ideas that Rick gives with each recipe, and he makes me confident that I can produce something similar to an authentic Mexican dish.  I definitely want to try out some of his other books.

Chipotle shrimp and zucchini recipe (adapted from Mexican Everyday)
(Printable version)

1 can (15 oz.) diced, fire-roasted, tomatoes
1 chipotle in adobo sauce (use more if you really want to clean out your sinuses)
2 Tbsp olive oil
3 small zucchini, sliced thinly
3 garlic cloves, minced
1 cup water
1 tsp salt
1 lb shrimp, peeled
1/4 cup cilantro, chopped

Drain the tomatoes, pour them into a blender with the chipotle pepper, and blend until smooth.  Heat the oil in a large skillet over medium heat.  Add the zucchini, and cook until it begins to get tender (about 5 min).  Then add the garlic and cook for an additional minute.  Pour in the tomato and pepper mixture, and cook for 5 min, stirring frequently.  Then add the water and salt.  Stir in shrimp and cook until they turn pink (about 4 min), and then garnish with cilantro.  Serves 4.

Potato and leek gratin recipe

I hadn't been sick in almost 2 years, and I like to pretend that it's because I eat ridiculous amounts of fruit and vegetables, rarely eat processed foods, and get a lot of exercise (but it's probably just luck).  Unfortunately my streak ended this weekend.  Getting sick the day after Christmas is a cruel joke because there were tons of leftovers that I wanted to enjoy, yet I had no appetite.  I tried to eat more of this amazing potato and leek gratin yesterday, but I couldn't really enjoy it because the process of swallowing hurt so badly that I couldn't focus on the delicious taste.  On the plus side, there was a turkey carcass hanging out in the refrigerator, so Mom made me turkey soup last night that seems to have miraculously cured all of my problems.

When I woke up for the third time today, I felt amazingly better.  I can only stay awake for about 5 minutes at a time (I actually had to take a short nap in the shower), but I can now swallow without grimacing.  And I still don't have much of an appetite for most things (except for turkey soup... and popcorn, for some weird reason), but I'm hoping that I'll be able to enjoy the last of the leftovers tomorrow.  This potato and leek gratin was, after all, amazing.  Mom found the recipe and wanted me to make it for Christmas day, but I realized that it wouldn't work because it needed a long time in the oven, and wouldn't fit with the turkey.  I couldn't disappoint Mom, though, so I parboiled the potatoes to reduce the cooking time, and it was fabulous.  Even though I enjoyed the simple potato gratin that I made last month, this blew it out of the water.  In fact, Mom suggested that I make another one before I go back home (we'll see if I have enough energy...).  It isn't a light dish, and it won't be something that I make very often, but it's very filling, and even a few bites is very satisfying.

Potato and leek gratin (adapted from Williams-Sonoma)
(Printable version)

3 lbs Russet potatoes (about 4 extra large ones)
4 Tbsp butter
4 lbs leeks (about 7 medium ones), sliced thinly and rinsed well
1 1/2 Tbsp salt
1 tsp dried thyme
1/4 tsp nutmeg
1/2 tsp black pepper
1 cup cream
7 oz Gruyere cheese, grated
2 oz Parmigiano-Reggiano cheese, grated
3 Tbsp minced chives

Bring a large pot of water to a boil, add potatoes, and cook until they begin to get tender, but aren't falling apart (about 20-30 min, depending on the size).  Then let the potatoes cool slightly and cut into 1/4" slices.  If you skip the boiling step and use raw potatoes, increase the baking time (see below).

While the potatoes are cooking, melt the butter over medium heat in a large saute pan.  Add the leeks and salt, stir well, cover, and cook for 20 min, stirring occasionally.  Then add thyme, nutmeg, pepper, and cream, and cook uncovered for 15 min.

Combine the cheeses in a large bowl, and lightly oil a 9x13" baking pan (or one that's slightly smaller).  Layer 1/3 of the potato slices in the bottom of the pan, and then 1/3 of the leek mixture, 1/3 of the cheese mixture, and 1/3 of the chives.  Repeat the layers 2 more times.  Cover the pan with foil and bake at 375 for 25 min, then uncover and bake for another 20 min, or until brown on top (if you didn't boil the potatoes, then bake at 400 for 45 min covered, and 30 min uncovered).  Let sit for 10 min before serving.  Serves 10-12.

Sweet potato pie with gluten-free pecan crust recipe

There are a million types of pie, but my favorite is a simple sweet potato pie.  I will never understand the pumpkin pie craze around Thanksgiving - to me, sweet potatoes have a much better flavor.  A good sweet potato pie lets the natural sugars shine through, and only uses a bit of spices to enhance the flavor.  I made this pie at Thanksgiving, and Mom requested another for Christmas.  I was happy to oblige.

With tons of fresh Georgia pecans lying around the house, I decided to try out a pecan crust that I noticed over at Kalyn's Kitchen.  It's SO easy, and I think I prefer it to standard pie crust.  At Thanksgiving it came out perfectly, but did get a bit soggy in the middle this time.  It was still delicious, though, and I'm guessing that it's because I used milk instead of half-and-half, and next time I'll go back to the thicker stuff or use a little bit less liquid.  I really like the concept of this crust, and it allowed me to avoid spending lots of money stocking my parents' house with gluten-free flours.  I imagine that it would be great with any nut, but I'll have a hard time straying from pecans.

Sweet potato pie with gluten-free pecan crust (filling adapted from Blue Ridge Baker and crust barely adapted from Kalyn's Kitchen)

(Printable version)

1 Tbsp butter
1 cup pecans
2 extra large sweet potatoes (or 3 large ones)
1/4 cup honey
1 cup half-and-half or whole milk (I would reduce to 3/4 cup milk)
1 tsp vanilla
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp salt
2 eggs, beaten

Rub the butter over the bottom and sides of a 9" pie pan.  Pulse the pecans in a blender a few times until they make a pecan meal consistency (don't overdo it - you don't want to make pecan butter).  Pour the meal into the pie pan and press down on the bottom and sides.

Bake the sweet potatoes on a baking sheet at 400 until very tender (60-80 min, depending on the size).  Let the sweet potatoes cool until you can handle them, and then peel and mash them.  Measure out 2 cups of sweet potato (a little bit more is ok), and combine it with the honey, half-and-half or milk, vanilla, and spices in a large bowl.  Adjust the spices to your taste, and then stir in the eggs.  Pour the filling into the prepared crust and bake at 400 for 35-45 min, until it's set in the middle (jiggle the pan a little bit to check it).  Let cool and serve room temperature, cold, or warm.  Make sure to store leftover pie in the refrigerator.  Serves 8-10. 

Homemade presents in jars: soup mix and nuts

I had grandiose ideas of making all kinds of homemade Christmas gifts for my family and friends, but a lot of last-minute traveling foiled my plans.  Luckily, I had already acquired most of the necessary ingredients for a few of my ideas, and I quickly threw together several batches of two soup mixes and two kinds of nuts in the 11 hours that I was home between one trip and the trek to Florida for the holidays.  I had something more elaborate in mind, but it worked out ok, and will be a more useful present than anything else that I could imagine.  If you're in need of a last-minute Christmas gift, I have just the answer.  And if you only have time to make one thing, I highly recommend the sweet and spicy nuts that I adapted from David Lebovitz.  I ate quite a few as they were cooling, and had to keep them in my trunk for the drive to Florida so that I would resist eating the presents.  The other nuts are very tasty, too, and the soup mixes are always nice to have on hand, so you really can't go wrong with any of these.

Mixed bean soup mix (adapted from Gnowfglins)
(Printable version)

For each jar:
1 pint jar
total of 1 3/4 cups beans and peas of your choice (I used 1/4 cup each of black beans, pinto beans, cranberry beans, kidney beans, great northern beans, green split peas, and brown lentils)
1 small ziploc bag
1 1/2 Tbsp dried, chopped onion
2 tsp cumin
1/2 Tbsp dried basil
1 tsp garlic powder
1 tsp dried oregano

Layer the beans/peas in the jar.  Place the remaining ingredients in the ziploc bag and place on top of the beans.  Include the following directions:

bean mix
spice mix
1 1/2 quarts water or stock
14 oz. can diced tomatoes
salt and pepper to taste

Soak the beans overnight in a large pot.  Drain beans, and add spice mix, water or stock, and tomatoes.  Bring this to a boil, reduce heat, cover, and simmer until beans are tender (about an hour and a half).  Season with salt and pepper.


Split pea soup mix (adapted from Nikibone)
(Printable version)

For each jar:
1 pint jar
1/2 cup green split peas
1/2 cup brown rice
1/2 cup brown lentils
1/4 cup red lentils
1 small ziploc bag
3 Tbsp dried onion flakes
1/2 tsp dried thyme
1/2 tsp pepper

Layer peas, rice, and lentils into the jar.  Combine remaining ingredients in the ziploc bag and place on top of the lentils.  Include the following directions:

pea and rice mix
spice mix
6 cups water or stock
2 cups chopped chicken or ham (optional)
salt to taste

Place pea mix, spice mix, water or stock, and meat in a large pot, bring to a boil, and then reduce heat, cover, and simmer until peas are tender (45-60 min).  Season with salt.


Sweet and spicy mixed nuts (adapted from David Lebovitz)
(Printable version)

6 cups mixed raw nuts (I used equal parts peanuts, almonds, and pecans)
1 Tbsp butter, melted
3 Tbsp brown sugar
1 tsp cinnamon
1/4 tsp cayenne pepper
1 1/2 Tbsp maple syrup
1 tsp sea salt

Spread the nuts out on a baking sheet and roast at 350 for 10 minutes, stirring once.  Combine the remaining ingredients, pour this mixture over the nuts, and stir well.  Bake for about 15 more minutes, stirring occasionally.  Let cool and place in jars.  Makes enough for 3 pint jars.


Tamari roasted nuts (adapted from The Whole Life Nutrition Kitchen)
(Printable version)

6 cups mixed raw nuts (I used equal parts peanuts, almonds, and pecans)
2 Tbsp wheat-free tamari (or soy sauce)
1 tsp paprika

Spread the nuts out on a baking sheet and roast at 350 for 12 minutes, stirring once.  Pour the tamari and paprika over the nuts, stir well, and continue to bake for 5 more min.  Let cool and place in jars.  Makes enough for 3 pint jars.

Chicken, green beans, and potatoes in Oaxacan yellow mole recipe

It turned out to be the perfect time to pick Mexican Everyday for the cookbook of the month.  Most of the recipes come together extremely quickly, and I've only had a few minutes to spare (if that) for the last few weeks.  Life has been crazy, but in an extremely good way (I'll share more when I finally make some decisions in the next month or so).

Moles can be intimidating (and no, I'm not talking about the small, adorable rodents that are probably digging up your yard at this very moment).  Many of the authentic moles require tons of ingredients and an entire day's worth of work.  Eventually I want to try one out, but this is not the right time (nor the right place to find the necessary ingredients).  Luckily, Rick provides a recipe for a simple, everyday mole, and I thought that it was fabulous.  I loved the combination of the chicken and vegetables, and the sauce was fantastic.  It's not very spicy, but has a great flavor that seeps into the chicken and potatoes.

Chicken, green beans, and potatoes in Oaxacan yellow mole (adapted from Mexican Everyday)
(Printable version)

4 dried guajillo or New Mexico chiles, torn into small pieces
1 cup fire-roasted, diced tomatoes, drained
1/2 onion, quartered
2 garlic cloves
1/2 tsp cumin
1/4 tsp cinnamon
1 tsp dried oregano
4 cups chicken broth, divided
1 Tbsp olive oil
1 Tbsp masa harina
2 boneless, skinless chicken breasts (or 4 thighs), cut into bite-sized cubes
8 oz green beans, cut into 2" pieces
4 medium Yukon Gold or red potatoes, cut into bite-sized cubes
1 tsp salt
1/2 cup cilantro, chopped

Combine the chiles, tomatoes, onion, garlic, cumin, cinnamon, oregano, and 1 cup broth in a blender, and process until smooth.  In a large pot, heat the oil over medium-high heat, and strain the blended mixture into the pot (pressing down to get as much through the strainer as possible).  Cook this mixture, stirring frequently, until it resembles tomato paste (about 7 min).  While this is cooking, add the masa harina to the remaining broth, and stir well.  Add this to the chile mixture in the pot, bring to a boil, and cook for about 10 min or until it thickens, stirring frequently.  Reduce heat to medium-low, and add the chopped chicken, green beans, potato cubes, and salt.  Simmer for about 25 min, or until the potatoes and green beans are tender, stirring frequently.  Add the cilantro and season with additional salt, if desired, just before serving.  Serves 4.