Grilled mojo chicken and eggplant recipes

 

About a month ago I got a grill.  It was one of those days that I won't soon forget, and not because I'm that obsessed with the grill (but I am enjoying it often!).  You see, I have a Corolla, so transporting most furniture, appliances, and other large objects is out of the question.  Luckily my parents visit often and we've transported all kinds of things in Mom's CR-V.  In fact, Dad now has a theory that if you push hard enough you can fit anything in there.  We weren't so lucky with the grill, though.  The grill was too tall to stand up in the back of the CR-V and the permanent extensions on both sides of the body of the grill prevented it from fitting in sideways.  The only way that it would fit was to stick the legs in the car and let the body of the grill and both of the extensions hang out of the back.  Dad sat in the back seat and held the legs, and I crammed myself in the back of the car around the grill legs and hung halfway out of the car to hold the lid of the grill closed.  As we drove out of the Lowe's parking lot, several people pointed and laughed. Luckily we made it home without me or the grill falling out of the car, and I've never been so happy to be home.

Thankfully the trip was worth it, and I really like the grill.  I had almost no grilling experience before, so I've been experimenting with various meats and veggies.  The last few things that I've made have turned out fantastically, though, so I'm gaining confidence in my skills.  This week I decided to try one of my family's favorite marinades, mojo sauce.  This sauce comes from Cuba and has a citrus base that is very refreshing and perfect for most meats, particularly chicken and pork.  This was the first time I've made it (when I was growing up we primarily used the bottled version available in most grocery stores), and it was incredibly easy and turned out really well.

I also made some grilled eggplant, and it was a nice addition to the meal.  Eggplant goes from good to amazing when grilled, and I was so excited to finally find some in the store this week that didn't look like they had been through a war.  

Grilled mojo chicken

(Printable version)

2 large oranges

1 lemon or lime

1/2 cup olive oil

1/2 bunch of cilantro, chopped

3 garlic cloves, minced (or 1 tsp garlic powder)

salt and pepper

3 boneless, skinless chicken breasts

Juice the oranges and lemon/lime and combine juice with olive oil, cilantro, garlic, and salt and pepper.  Marinate the chicken breasts in the sauce for at least 6 hours.  About 30 minutes before you're ready to cook the chicken, sit it out to come to room temperature.  Cook chicken over medium-low heat until done (mine took about 10 minutes per side).  Serves 3-6, depending on the size of the chicken breasts.

Grilled eggplant

(Printable version)

Cut eggplant into 1/2 inch slices.  Spread the slices out onto foil, sprinkle one side generously with salt, and then flip and salt the other side.  Let the slices sit for about an hour and then rinse the eggplant and let drain for a few minutes.  Place the eggplant in a ziploc bag with just enough olive oil to coat all of the pieces when tossed around (it won't absorb much if you do the salting step), and then place the slices on a medium-low grill.  Sprinkle with desired seasoning (simple salt and pepper work great, but use anything you want) and grill each side about 5 minutes, or until they're almost falling apart.  Serves 3-4 per eggplant.

Mamom's fumi salad recipe

Thanks to everyone for all of the kind messages encouraging me to keep the blog going.  That is my intent, though I'm sure my posting frequency will not be what it once was.  The one person that most consistently expressed her desire for new blog posts was my grandmother, Mamom.  Tomorrow would be her 86th birthday, and this is for her.  Happy birthday, Mamom.

I started this blog for two reasons; I wanted an easy way to keep track of recipes that I enjoyed, but more importantly I wanted a way to update my parents and grandparents, Mamom and Papa, on my life in Michigan.  Every time I talked to them on the phone or sent an email it seemed like there was nothing new to report, but writing in this blog allowed them some insight into my day-to-day life.  Mamom was one of my biggest cheerleaders from the very beginning, and I would constantly get emails saying "I loved your latest Eat This and I can't wait to try that recipe" (she never called it a blog, always my Eat This).  Over the last few months she asked repeatedly if I thought I would eventually have time to write more, and I always said that I intended to get back to it soon.  It was a shock to the entire family when Mamom passed away two weeks ago, and I think that the only way to appropriately say goodbye is through an Eat This.

I have so many memories of Mamom that I don't even know where to start.  Before I was old enough to go to school, Mamom and Papa took care of me while my parents were at work, and after I started school I spent most afternoons and summers with them.  I don't ever remember watching tv with them (except for the news) because Mamom always had something planned.  We went to museums, we ran errands, we volunteered, we went on walks and bike rides, and we went berry picking.  Everywhere we went, I reached up to grab her hand.  I was never "Katie" to Mamom, I was always "her Katie."

I've never met a woman who was so proud and supportive of her children and grandchildren, and I think we've all kept going at times because of her encouragement.  In fact, her responses to my first (private) blog posts prompted me to open this up to a public blog.  She also encouraged me to cook way before I started the blog, and whenever I made a meal for the family she would talk about it for days (sometimes years).  While I was home last week I met some of her friends for the first time, and the vast majority of them mentioned something about my "gourmet cooking" (ok, so she sometimes exaggerated just a bit).  I don't consider my food gourmet in the least, but to her it was because I was the one that made it.  This loyalty and pride extended to the rest of the family and to her friends.

I also have many food-related memories of Mamom.  She introduced me to pesto, hummus, and kale, just to name a few.  I also have fond memories of her pumpkin ice cream, turkey and dressing, eggplant casserole, and baked spaghetti pie.  And don't get me started on her blackberry cobbler.  But one of the dishes that comes to mind first when I remember Mamom is her fumi salad.  Mamom always made a large batch of this salad whenever the rest of the family was in town, particularly during the summer.  I never get tired of this salad, and it gets better as each day goes by.  I've shared a similar salad before, but last week I flipped through her recipe box and found her official recipe.  Mamom, this Eat This is for you.


Mamom's Fumi Salad
(Printable version)

4 chicken breasts, cooked and shredded
1 medium head of cabbage, shredded
8 green onions, chopped
1/2 cup sliced almonds, toasted
1/2 cup sesame seeds
2 packages of ramen noodles (any flavor)
1 cup canola oil
6 Tbsp rice vinegar
4 Tbsp sugar
2 tsp salt
freshly ground pepper

Combine cooked chicken, cabbage, green onions, almonds, and sesame seeds in a giant bowl (or two large bowls).  Place the ramen noodles (not the flavor packets - you can throw those away or save them for another recipe) in a large ziploc bag, and crush the noodles with your hands or a rolling pin.  Add the noodles to the cabbage mixture.  In a separate bowl combine the remaining ingredients, and then stir this dressing into the salad.  Mix well and refrigerate for at least a few hours before eating.  Serves 8-10.

Trinidadian chicken curry recipe

Just after getting my cooking mojo back last week, I headed to Toronto for a conference.  Toronto is a great place to eat because you can find authentic food from all around the world within a few blocks (I ate at Thai, Vietnamese, Mexican, and Greek restaurants all right around my hotel).  After recovering from the trip (lots of science + lots of late nights catching up with friends = a very tiring week), I was finally ready to do some cooking last night.  I was in the mood for chicken, and decided that I should finally make the Trinidadian chicken curry I noticed on The Pioneer Woman a while back.

I've been extraordinarily happy with every one of Ree's recipes that I've tried (especially the peppers and mushrooms I made for Mom's birthday party last month), so I had faith that this wouldn't disappoint me.  I was correct.  As soon as I smelled the marinade, I knew this would be delicious, and it only got better from there.  This dish has bold flavors, and I never would have thought of the combination of mustard, pico de gallo mixture, and curry powder.  This will definitely become one of my staple dishes, especially when I'm cooking for meat lovers (Dad, this means you).


Trinidadian chicken curry (adapted from The Pioneer Woman)
(Printable version)

1 1/2 pounds chicken (I used boneless, skinless breasts, but any skinless cut will do)
sprinkle of salt
2 tsp yellow mustard
1 tomato, quartered
1 onion, halved (and divided)
2 handfuls of cilantro
5 garlic cloves
freshly cracked black pepper
2 Tbsp curry powder
2 tsp turmeric
3/4 cup water
1 Tbsp olive oil

Sprinkle the chicken with salt, and rub it with the mustard.  Combine the tomato, half of the onion, cilantro, garlic, and black pepper in a food processor and pulse a few times until the veggies are very finely diced.  Pour this mixture on top of the chicken, mix well, and let the chicken marinate for at least 2 hours.

When you're ready to cook the chicken, mix the curry powder, turmeric, and water together in a small bowl.  Heat the oil over medium heat in a large saute pan, and then stir in this spice/water mixture.  Continue stirring until the sauce thickens and turns darker (about 10 min).  Then dice the other half of the onion, and saute it in the sauce until tender (about 5 min).  Next, add in the chicken and all of the veggie marinade, loosely cover the pan, and cook for 5 min.  Stir everything around in the pan, cover, and continue to cook for 20-25 min, stirring occasionally, until the chicken is done and the sauce is thick (you can remove the cover for a few minutes if the chicken is done before the sauce thickens).  Serves 4.

Brunswick stew recipe

I'm ecstatic right now.  I have a lot of recipes in the queue, but I have to tell you about this one immediately.  One of my absolute favorite meals in the world (perhaps THE favorite) is my grandmother's vegetable soup with cornbread.  The soup has a creamy tomato base with a bit of a kick (thanks to Tabasco), and is filled with butter beans, okra, corn, and potatoes.  My cousins and I fight over the soup, and I'm really hoping that Grandmother remembers that I organized and catalogued her chest freezer last month and will give me at least one of the three containers of soup she has left.  And very similar to her vegetable soup is her perlue stew (a few Google searches revealed that people spell it all kinds of ways: purlo, perlo, and purlew are just a few).  Perlue stew has a very similar base, but typically contains chicken, rice, potatoes, and corn.  It's heavenly as well, but for some reason Grandmother didn't make it nearly as often.  Unfortunately I've been intimidated to make both.  I'm afraid to even attempt her vegetable soup because, let's be real, it won't be the same.  I've pleaded for a recipe, but it's one of those things where she throws things in the pot and "knows" when it's right.  I do have her recipe for purlue stew, but nobody else in the family has succeeded at replicating it (and Mom found out the hard way that you must use a roaster chicken because of its higher fat content).

But then last month I was flooded by recipes for Brunswick stew from the Daring Cooks challenge.  Brunswick stew is a combination of Grandmother's vegetable soup and purlue stew.  It has some kind of meat (typically beef, pork, or chicken along with some random other ones - sometimes squirrel or rabbit), butter beans, corn, potatoes, tomatoes, and sometimes okra.  But that creamy tomato base is common among all of three of them (apparently to Burgoo as well, which I've never tried, but is basically Kentucky's version of this stew).  I associate Brunswick stew with barbecue restaurants.  If a restaurant doesn't sell Brunswick stew, don't eat the barbecue there.  Trust me.

The influx of Brunswick stew recipes last month made me drool, and I'm trying to eat up the cooked butter beans I have in my freezer, so I had to make this, and boy am I glad I did.  I don't know if this is the absolute best Brunswick stew I've ever had, but it's pretty close.  I'm used to the Georgia-style stew with beef, so the chicken version (more typical of Virginia) was different but equally as enjoyable.  If it follows the Rule of Soups and Stews (they get better and better as the days go by), I'll be in heaven all week.  And even more exciting is that the base is the exact same creamy tomato base of Grandmother's vegetable soup.  Forget the PhD, I'm far more proud that I've mastered the stew/soup base that I love so much!

Brunswick stew (loosely adapted from What We're Eating)
(Printable version)

2 strips of bacon
1 large onion, chopped
2 small peppers, diced (I used dried Thai chilies because that's all I had, but jalapenos or serranos are preferable)
2 1/2 pounds chicken thighs, skin removed
5 cups chicken stock
2 bay leaves
2 tsp Tabasco or other hot sauce
freshly ground black pepper
2 carrots, diced
4 small red potatoes, chopped
2 1/2 cups cooked butter beans
1 cup corn (fresh or frozen)
1/3 cup ketchup
1 large can (28 oz) crushed tomatoes

Cook bacon in a large soup pot over medium heat.  When it's done, place it aside on paper towels and crumble it.  Add the onions and peppers to the bacon grease and cook until the onion is tender.  Then push the onions to the side of the pot, and add the chicken, making sure that it's touching the bottom of the pot as much as possible.  Sear the chicken on both sides (a few minutes per side), and then add stock, bay leaves, Tabasco, and black pepper to the pot.  If the chicken isn't covered by the stock, add more until it's almost completely submerged.  Bring the stock to a boil, then reduce heat and simmer for 30 min.  Remove the chicken from the pot and set it aside to cool.  Then add carrots, potatoes, butter beans, corn, ketchup, tomatoes, and crumbled bacon to the pot.  When the chicken is cool enough to handle, shred it and add the meat to the pot.  Then bring the stew back to a boil, reduce heat to medium low, cover, and cook for 90 min, stirring occasionally.  If the stew base is very watery, leave the cover off for a while so it can thicken, or add more stock or water if it's too thick.  After the stew is done, mash the stew with a potato masher for a few minutes to create the creamy base.  Taste and add more Tabasco if necessary, and remove the bay leaves.  Serves 6-8.

Oat-crusted chicken recipe

First off, I really appreciate all of the comments everyone left on my post about my grandpa.  And while I was spending time with my family last weekend, I learned the secrets of my grandmother's fried chicken.  She hasn't made it in years, but the whole family remembers how delicious it was.  Apparently it requires cutting up your own chicken so that the pieces are the same size, removing the skin, seasoning the chicken (not the flour), soaking the chicken in buttermilk for 24 hours before dipping it in flour, and then cooking it low and slow.  One day for a special occasional I'll get around to trying this method (I doubt that it will be as good as Grandmother's.... nothing ever is), but before I learned the secrets I made this incredibly easy oat-crusted chicken.  This was incredibly delicious the night I made it, very crispy on the outside and tender and juicy on the inside, but it's not something you want to eat leftover.  Just trust me on that one.

Now that April is behind us, it's time to wrap up the cookbook of the month, Whole Grains for Busy People.  Overall this is a fantastic cookbook if you're trying to ease whole grains into your meals or trying to cook whole grains with limited time.  My favorite recipe was the turkey ragu I made last month.  Even when I lost my appetite before my dissertation defense, I still wanted to eat it.  I also really enjoyed the macaroni and cheese with chicken and spinach, thai fish curry, and this chicken (the night I made it).  The hominy and bean chili wasn't my favorite recipe for chili, but it was pretty good too.  None of these recipes are going to win awards, but they're tasty, healthy recipes, and will give you a satisfying meal at the end of a long day.  If you have more time and only want to buy one book, I would recommend buying Lorna Sass's Whole Grains Every Day, Every Way, but this book is probably more suitable for most people who simply want a fast way to get healthy food on the table.


Oat-crusted chicken recipe (adapted from Whole Grains for Busy People)
(Printable version)

2 chicken breasts
salt and pepper
1/3 cup sorghum flour
2/3 cup rolled oats
zest of one lemon
1 egg, beaten
1 Tbsp olive oil

Season both sides of the chicken with salt and pepper.  Spread the flour out on one plate, and combine the oats and lemon zest and spread on a separate plate.  Pour the beaten egg into a wide, shallow bowl.  Dredge each chicken breast in flour, then dip it in the egg, then coat it in the oat mixture.  Heat the oil in a large skillet over medium heat.  Brown both sides of the chicken (about 2 min per side), then cover the skillet, reduce heat to low, and let cook until chicken is cooked through (about 10 min).  Serves 2-4.

Macaroni and cheese with chicken and spinach recipe

I feel silly sharing this light version of mac and cheese now because I just got back from a trip to Vancouver, where I stuffed my face every day.  But it's probably a good thing that I was eating lighter food like this before I left, and it's probably the reason that I can still manage to button my pants.  If you have no problem buttoning your pants, feel free to use more cheese than I did to make it more similar to typical mac and cheese, but I really enjoyed this version.

Macaroni and cheese with chicken and spinach (adapted from Whole Grains for Busy People)
(Printable version)

4 cups water
8 oz. brown rice macaroni (or other small pasta)
2 cups cooked, shredded chicken (I used boiled chicken thighs - about 3/4 lb.)
4 oz. shredded cheddar cheese (or up to 10 oz., depending on how cheesy you like your pasta)
1 Tbsp cornstarch or arrowroot starch mixed with 1 Tbsp water (if necessary)
10 oz. fresh spinach
freshly ground pepper

Bring the water to a boil in a large saute pan over high heat, and then stir in the macaroni and let it cook for a few minutes less than the package directs (I cooked it for 7 min), stirring frequently.  Reduce heat to medium-high and add chicken and cheese, stirring until cheese is melted.  If the sauce is very thin, add the starch and water mixture.  Then add the spinach and continue to cook for a couple of min, until the pasta is tender and the spinach is wilted.  Grind black pepper on the top.  Serves 4.

Tequila lime chicken recipe from my Adopt-a-Blogger adoptee

I've been wanting to try this recipe for months now, but weird food allergies, several trips, and finishing my dissertation kept me out of the kitchen.  It was worth the wait, though.  This is a recipe from my Adopt-a-Blogger adoptee, Anne at My Cooking Myself.  Anne recently moved her blog to blogger, so even if you've been to her blog before, go visit again because it's looking great!

I changed a few things about the recipe (I didn't use a jalapeno because I didn't have one, and baked the chicken instead of grilling it), but the flavors were fantastic.  This was also some of the juiciest chicken I've ever had.  I don't typically eat a lot of plain meat (not incorporated into a dish with other things), but I'm glad I made an exception for this recipe.  Thanks, Anne!

Tequila lime chicken (adapted from My Cooking Myself, originally from Ina Garten)

(Printable version)

1/4 cup gold tequila (I used one of those tiny bottles)

juice of 2 oranges

juice of 3 limes

3 garlic cloves, minced

2 tsp chili powder

1/2 tsp salt

1/2 tsp pepper

2-3 chicken breasts (I used bone-in and removed the skin, but anything will work)

Combine the first seven ingredients in a large bowl, and then add chicken.  Cover and refrigerate for 8-24 hours, turning once if chicken isn't completely covered.  Remove chicken from marinade and place in a small baking dish.  Cover dish with foil and bake at 375 for 30 minutes.  Then remove foil and continue to bake until chicken is done (I used huge pieces of chicken and it took another 20 min).  Serves 4.

Chicken chile casserole with millet crust recipe

First of all, I've been having a great time reading all of your comments on how you save time when cooking - keep the suggestions coming!!

Now onto the food.  I'm a big fan of casseroles because there's something magical and comforting about combining a bunch of ingredients in a pan, letting them blend together in the oven for a while, and pulling out a wonderful meal.  I also love that I can clean up all of my prep dishes or get work done while it's cooking.  I found this recipe in February's cookbook of the month, The Complete Whole Grains Cookbook, and it stood out because I loved the idea of using millet as a casserole topping.  The bottom of this casserole was very tasty, a spicy combination of chicken and veggies in a thickened sauce.  The crust was definitely the element that took this to a new level, though.  The millet layer was thick, slightly crispy, and just cheesy enough to give it an extra boost of flavor and hold it together.

I have very mixed feelings about this cookbook.  I started out the month making a gluten-free pizza crust that was only ok, but some of the recipes were very good (including the tuna and red rice salad, crock pot millet and amaranth porridge, coconut chicken with quinoa, and this recipe).  I had a lot of fun trying a new type of rice and finding a way to enjoy amaranth.  Plus, I really appreciate alternate crock pot instructions  for many of the recipes.  Overall it's a very solid cookbook, but minor details bother me (typos in almost every recipe, ingredients that never show up in the directions, serving sizes that are way off).  It doesn't compare to my favorite whole grains cookbook, Whole Grains Every Day, Every Way, but I'm glad that I've added it to my collection. 

Chicken chile casserole with millet crust (adapted from The Complete Whole Grains Cookbook)
(Printable version)

1 cup millet
5 cups water, divided
pinch of salt
1 cup freshly shredded Monterey Jack cheese
1/2 cup sorghum flour (or your favorite gluten-free flour, or wheat flour)
1/2 tsp cayenne pepper
1 lb boneless, skinless chicken breasts, cut into bite-sized chunks
2 Tbsp olive oil, divided
1 onion, chopped
4 celery stalks, diced
1 bell pepper, diced
1/2 chipotle pepper in adobo sauce, diced
2 garlic cloves, minced
1 tsp lemon zest
1 Tbsp chili powder
1 tsp cumin
1 tsp dried oregano

Place millet in a medium saucepan and toast over medium heat, stirring frequently, until it starts popping (about 5 min).  Remove pan from heat, add 3 cups water and salt, and return the pan to the stove.  Cover the pan, reduce heat to low, and let simmer until all of the water is absorbed (about 20 min).  Then stir in cheese and set aside.

While millet is cooking, combine flour and cayenne pepper in a large bowl, add the chicken pieces, and stir well.  Heat 1 Tbsp oil over medium heat in a large saute pan and add the chicken pieces, shaking off the excess flour (but don't discard the flour yet).  Lightly brown the chicken on all sides, and then set it aside on a plate.  Add the remaining Tbsp oil to the saute pan, and then add onion, celery, and bell peppers and cook until they're tender.  Stir in chipotle pepper, garlic, lemon zest, chili powder, cumin, and oregano, and cook for an additional minute.  Add 2 Tbsp of the excess flour, and stir well for 2 min.  Pour in the remaining 2 cups of water, and continue to cook until the sauce thickens, stirring frequently (about 5 min).  Add chicken back to the pan, stir well, and then pour the mixture into a lightly oiled 9 x 13" baking pan.  Spread the millet mixture on top and bake at 375 for 25-30 min, until top is lightly browned.  Serves 6.

Coconut chicken with quinoa recipe

I haven't cooked much quinoa since I fell in love with millet, but I do miss it.  Millet and quinoa are roughly the same size and I often substitute one for the other, but they taste very different and I could never pick a favorite.  I was thrilled to find this recipe in the cookbook of the month because it sounded like a great excuse to cook quinoa again.  I had all of the ingredients on hand (well, not really, but I made it work anyway), and it was a fantastic dinner.  It's not a Thai dish, but it has similar flavors, and I loved it.

Coconut chicken with quinoa (adapted from The Complete Whole Grains Cookbook)
(Printable version)

1 Tbsp olive oil
4 boneless skinless chicken thighs (or use any cut of chicken, with or without bone and skin)
1 onion, chopped
5 garlic cloves, minced
1/2 chipotle pepper in adobo, minced
1 tsp curry powder
1 tsp cumin
1/2 tsp allspice
pinch of salt and pepper
3/4 cup quinoa, rinsed
1 cup water
1 cup light coconut milk

Heat oil over medium heat in a large saute pan.  Add chicken to the pan and brown for a few minutes.  Then flip it over, cover the pan, and cook for 5 more min.  Remove the chicken from the pan and set aside.  Add onion, garlic, and chipotle pepper to the pan and cook until the onion is tender.  Then stir in curry powder, cumin, allspice, salt and pepper, and quinoa, and cook for a minute or so, stirring constantly.  Add the water and coconut milk, bring to a boil, and place the chicken thighs on top of the quinoa.  Cover the pan, reduce heat to low, and cook until chicken is no longer pink (about 20 min for boneless, skinless thighs).  Serves 3.

Crock pot split pea, lentil, and sausage soup recipe

Welcome to soup week.  I'll try not to overwhelm you with them, but I have a lot to share.  I made several fabulous soups last week, including this one and the chicken and rice stew.  Then I decided that I should invite friends over for Sunday Night Dinner, and ended up making 4 more soups.  10 people, 4 pots of soup... you do the math.  I'm going to be eating soup for breakfast, lunch, and dinner for the next week (no, I'm not exaggerating).  So first I have to share this amazing soup, and then I'll get to the two favorites from soup night.  And I'll try to throw some other things in there to keep you on your toes.

One of my favorite things about Kalyn's Kitchen is that she includes a lot of hearty, but very healthy, meals.  I have a ton of her soups and stews bookmarked, and this got my attention last week.  Unfortunately I thought I had far more split peas than I actually had, so I ended up using half green split peas and half brown lentils.  I liked the mix, though - the split peas virtually disintegrate, while the lentils maintain their shape and give the soup a little bit more texture.  The second I walked in my door, I was overwhelmed by delicious smells, and it tasted just as wonderful.  I love that this soup is very filling, which is exactly what I want on a cold winter day.

Crock pot split pea, lentil, and sausage soup (adapted from Kalyn's Kitchen)
(Printable version)

12 oz. chicken sausage links (I used a spinach and garlic version), diced
1 onion, chopped
1/8 tsp crushed red pepper (omit if you're using spicy sausage)
2 carrots, chopped
1 cup green split peas
1 cup brown lentils
3 cups chicken stock
4 cups water
salt and pepper to taste

Brown the diced sausage in a medium skillet over medium heat.  Add the sausage to a large crock pot (I used a 5 1/2 quart).  Then add the onion to the skillet and saute until tender (you may need to add a little bit of oil if the sausage didn't have much fat).  Stir in the red pepper, cook for another minute, and then pour onions into the crock pot.  Add carrots, peas, lentils, stock, and water to the crock pot, cover, and cook on low for 8-10 hours.  Season with salt and pepper to taste.  Serves 6.

Chicken and rice stew recipe

The weather has been consistent lately... consistently cold.  I probably shouldn't complain because this is the last time that I'll have to endure a Michigan winter, and I know that there are colder places to live.  My body still doesn't like it, though, and has been craving lots of soups and stews.  This one caught my eye because I already had almost all of the ingredients (I just had to pick up a pepper), which fits nicely with my need to use up everything in my pantry and freezer before I move this summer.  I really enjoyed this stew, and it definitely fits into my definition of comfort food.  It's very filling, and has kept me warm for the past few days.  I particularly enjoyed the combination of herbs and spices (I'm a sucker for anything with cumin).  You could certainly make this spicier, but I enjoyed the subtlety of the spice that still allowed the other flavors to shine through. This is also a great recipe to adapt based on what you have in hand - I can imagine all sorts of vegetables or grains being excellent additions or substitutions.


Chicken and rice stew (adapted from The Whole Life Nutrition Kitchen)
(Printable version)

1 Tbsp olive oil
1 onion, chopped
3 garlic cloves, minced
1 Tbsp cumin
2 tsp dried oregano
1 tsp paprika
1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized cubes
1 red bell pepper, diced
3 carrots, sliced
4 1/2 cups water
6 Tbsp tomato paste
2 cups cooked brown rice
salt and pepper to taste

Heat oil over medium heat in a large pot.  Add onions and cook until they're tender, and then add garlic and cook for an additional minute.  Stir in cumin, oregano, paprika, chicken, pepper, and carrots and saute for a few minutes.  Then add water, tomato paste, and rice, and let simmer for about 30 min, stirring occasionally.  Season with salt and pepper before serving.  Serves 5.

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.

King Ranch casserole recipe

I doubt that I've ever had a King Ranch casserole that didn't involve canned soup... until now!  This is one of those comforting dishes that reminds me of my childhood, and I really liked this lighter version.  It's still cheesy and delicious, but not greasy or heavy.  Best of all, if you have some cooked chicken or turkey lying around, it's insanely fast to throw together.

King Ranch casserole (adapted from The Whole Foods Market Cookbook)
(Printable version)

1 Tbsp olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 tsp paprika
1 tsp cumin
salt and pepper to taste
1 1/2 cups shredded, cooked chicken or turkey
4 oz green chiles, diced
1/4 cup chopped cilantro
1 cup tomatillo salsa
4 corn tortillas, halved
1/2 cup plain yogurt
1 cup grated cheddar cheese

Heat the oil over medium heat in a medium skillet.  Add onion and cook until it's tender.  Then stir in garlic, paprika, cumin, and salt and pepper, and add chicken or turkey and green chiles.  Stir this together well, and toss with cilantro.  Cover the bottom of a small baking dish with 1/3 cup salsa and then add 2 of the tortillas (4 halves), overlapping them as necessary.  Top with 1/4 cup yogurt, 1/3 cup salsa, half of the chicken or turkey mixture, and 1/3 cup cheese.  Repeat the layers: tortillas, yogurt, salsa, chicken mixture, and cheese.  Top with the remaining cheese and bake at 350 for about 20 min, or until it's bubbly.  Serves 4.

Preparing for the half-marathon: Gluten-free pasta with chicken, zucchini, and spinach recipe

Apparently I ran a half-marathon yesterday.  It still hasn't quite clicked in my head, but my sore legs and blisters are a constant reminder that it really happened.  Two years ago I would have told you that I had a better chance of sprouting wings and flying to the moon than running a half-marathon.  And last year, after developing symptoms of tarsal tunnel syndrome and then tearing a tendon in my foot, I swore that I would never run more than a couple of miles again.  The thing that you have to understand about me is that occasionally I'll get a crazy idea in my head, and I go to outrageous extremes to make it happen.  Apparently hearing someone say the word "half-marathon" back in May was all that it took.  Well, that and an extreme desire to spend as much time outside as possible after the horrendous winter.

The race was actually fun... well, at least the first two-thirds of it.  I stuck with the 10:00/mile pacers (who were dressed as pirates, complete with sword and flag) and they kept me going just fine.  The only problem arose when I accidentally got too close to the girl who liked to flail her feet as she ran.  There was a close call, but I managed to keep my balance and get far away from her.  I say I'm never going to run another one (and definitely not a full marathon), but we've seen how good I am at keeping promises to myself.

As with most long races, there was a pasta dinner the night before the race.  Of course there was no way that I was going to pay to watch other people eat gluten-filled pasta, so I threw my own brown rice pasta dinner.  My stomach was on the fritz the two days before the race, which made me even more nervous about running, so I wanted something very plain that wouldn't further provoke it.  I hesitate to call it bland because I thought it tasted great, but it lacked bold flavors.  I bet it was ten times better than what they served at the official dinner.  Best of all, my stomach tolerated it just fine and I felt great for the race.

Gluten-free pasta with chicken, zucchini, and spinach
(Printable version)

12 oz. boneless skinless chicken thighs, cut into bite-sized pieces
1 onion, chopped
3 garlic cloves, minced
2 medium zucchini, sliced
5 cups spinach
8 oz. brown rice pasta (I used fusilli), cooked according to package directions

Brown the chicken in a large skillet, and set it aside.  Add a little bit of olive oil to the skillet if necessary, and then saute onion until it's tender.  Add the garlic and cook another minute.  Stir in zucchini, and continue to cook until zucchini is tender (about 7 min).  Add the spinach and cooked pasta and stir for a few seconds, just until everything is combined and the spinach begins to wilt.  Serves 4 normal people or 2 crazy people who are preparing for a race.

Thai cabbage salad with chicken recipe

You probably know by now that I can't get enough cabbage, so I definitely wasn't disappointed when Mom suggested that I get one when we picked up my CSA share last week.  We didn't end up eating it while my parents were here, but I knew that I could put it to good use.  I decided to do a cabbage salad, but I wanted to try something different than my usual Chinese cabbage salad.  This Thai version looked delicious, so I gave it a shot.

I really liked the way that this turned out.  The cabbage wasn't swimming in dressing, so it retained its crunch even after several days.  It had a nice amount of spice, too, with that wonderful Thai curry taste.  I really don't think that salting the cabbage does much, so feel free to skip that step if you're short on time.  And next time I just may add some shredded coconut.  It can't hurt, right?

Thai cabbage salad with chicken (adapted from Serious Eats)
(Printable version)

1 small cabbage, shredded
1 Tbsp kosher salt
2 medium carrots, shredded
2 cups shredded cooked chicken
1/4 cup cilantro, chopped
1 Tbsp Thai red curry paste
1/2 Tbsp fish sauce
1/4 cup rice vinegar
2 Tbsp olive oil
2 tsp honey
1/8 tsp cayenne pepper
juice and zest of 2 limes
1/2 cup roasted peanuts

Toss cabbage and salt together in a large colander and let sit for 30 min.  Then rinse cabbage and let it drain for a few minutes.  Combine cabbage, carrots, chicken, and cilantro in a large bowl.  In a separate bowl, stir together curry paste, fish sauce, vinegar, oil, honey, cayenne, and lime juice and zest.  Toss this dressing with the cabbage mixture and sprinkle with peanuts.  Serves 4-5.

Okra, chicken, and tomato saute recipe

You may have noticed that I'm slightly obsessed with okra, and I love finding fellow okra lovers. Last week, Susan from Food Blogga posted a picture on Twitter of an okra dish that she had made, and it looked fabulous. I anxiously awaited the appearance of the recipe, and was overjoyed to find it a few days later. She also included a lot of great info about selecting, storing, and cooking okra, so go check out her post.

As luck would have it, I found some lovely pods at the farmers' market this week. Every time I buy okra, I'm met with a look of confusion. Apparently I'm the only non-Indian shopper who buys the stuff here. Oh well, more for me!

Okra, chicken, and tomato saute (adapted from Food Blogga)

(Printable version)

1 Tbsp olive oil

1 onion, chopped

3/4 lb boneless skinless chicken, cut into bite-sized pieces

1 bell pepper, chopped

1 lb okra, chopped

1/2 jalapeno, diced

1 cup chicken stock

1 tsp cornstarch

2 medium tomatoes, chopped

1/2 tsp cumin

salt and pepper to taste

2 Tbsp cilantro, minced

Heat oil over medium heat in a large skillet. Add onion and cook until tender (about 5 min). Then stir in the chicken and cook until browned (about 7 min). Add the bell pepper, okra, and jalapeno, and saute for a few minutes. Then dissolve the cornstarch in the stock, and add this and the tomatoes, cumin, and salt and pepper to the skillet. Bring to a boil, reduce heat, and let simmer until the veggies are completely tender (about 12 min). Stir in the cilantro and serve over your favorite grain (I used millet). Serves 4.

This was just as good as I imagined, and I'm so glad that I tried it out! I really hope that I can continue to find okra for a while because there are many more recipes I want to try. The pods are already becoming somewhat large, and bigger is definitely not better in okra's case. I'll keep my fingers crossed!

Crock pot chicken and hominy stew recipe

My first memorable hominy experience occurred a few years ago when some friends from New Mexico made a large pot of pozole. I loved it, but apparently this didn't spur thoughts of making pozole myself or using hominy in other dishes. Several months ago, I was flipping through Lorna Sass's "Whole Grains Every Day, Every Way" and noticed the section on hominy. I ended up making her hominy with shredded chicken and peppers, and absolutely adored it. A few days after complaining about only having access to canned hominy, I came across the dried kind in Whole Foods while in Ann Arbor. It's been sitting in my kitchen since March calling my name. I finally answered.

Crock pot chicken and hominy stew (adapted from "Not Your Mother's Slow Cooker Cookbook" by Beth Hensperger and Julie Kaufmann, and inspired to use tomatillo salsa by Worth the Whisk)

(Printable version)

1/2 onion, chopped

1/2 green bell pepper, chopped

1 celery stalk, chopped

3 garlic cloves, minced

1/2 Tbsp chili powder

1 tsp cumin

1/4 tsp ancho chile powder

3/4 tsp dried oregano

1/2 cup chicken stock

4 skinless chicken thighs - about 3/4 lb. (I used boneless, but bone-in would work too)

1 1/2 cups cooked hominy (see below for cooking dried, or use 1 can)

1 1/2 cups tomatillo salsa, either store bought or homemade

Combine first 9 ingredients (through stock) in medium crock pot (I used a 3 1/2 quart - don't use anything bigger unless you plan to double the recipe). Lay chicken on top of this mixture, and top with hominy and salsa. Cover and cook on low for 6-7 hours. Use two forks to pull apart the chicken, and remove bones if you used bone-in meat. Serves 3.

Crock pot dried hominy (adapted from "Not Your Mother's Slow Cooker Cookbook" by Beth Hensperger and Julie Kaufmann)

Soak 12 oz dried hominy in cold water overnight. Drain hominy and place in a medium crock pot (I used a 3 1/2 quart; reduce hominy quantity if you use a smaller one). Fill crock 3/4 of the way with water (don't go to the very top). Cook on high for an hour, and then low for 9-12 hours, until hominy is tender. Keep an eye on it in the last few hours of cooking, and add more water if necessary. When hominy is done, drain and let cool. Keeps refrigerated for a few days, or frozen for months (I froze it in 1 1/2 cup portions). Makes about 8 cups.

This was amazing! The flavors turned out perfectly, and I'm very glad that I used the tomatillo salsa instead of tomatoes. The chicken was so tender that most of it had fallen apart on its own. It's extremely spicy because my chili powder and salsa are on the hot side, so cut back on these or use mild ones if you're not a fan of heat. Or if you really want to make fire shoot out of your ears, add a chopped jalapeno to the veggie mixture... but don't say I didn't warn you. I loved the hominy in this, and I'm glad I have a freezer full of cooked hominy now (anybody have a favorite recipe???).

This concludes our July cookbook of the month adventure. "Not Your Mother's Slow Cooker Cookbook" is a very solid cookbook with recipes that adapt a ton of types of foods for the crock pot. By far, my favorite recipes were this one and the squash enchilada casserole. Perhaps that proves the point that mexican flavors are very well suited to slow cooking. I also really enjoyed the mixed grain porridge, and made another version (with only mixed rice and oats) last week. That will definitely become a staple breakfast item because it's ready right when I wake up, and extremely delicious. The two veggie dishes that I made (roasted summer vegetables and napa cabbage with apples) were also very good, but the results weren't changed dramatically by being cooked in the crock pot. It's a nice method if you want to prepare things in advance and occupy yourself with something else while they're cooking, though. And finally, the chili with venison sausage was a solid recipe, and I can see myself tweaking it in the future. There are many more recipes in this book - lots more soups, chilis, beans, grains, breakfasts, meats, and even desserts - and it's a great starting point for beginning to use your crock pot.

Lasagna with ground chicken, summer squash, and mixed greens recipe

Life is full of odd coincidences. I made this lasagna last week, and was planning to post about it today. When I woke up this morning, I learned that it is National Lasagna Day. I'm not sure whether I should be excited or creeped out, but nevertheless, here's a great lasagna to celebrate the "holiday."

A few weeks ago I was trying to answer the question "what is your favorite food?" for a survey. I had to think about it for several days before coming up with an answer that would satisfy me. There are foods made by specific people that I love (like my grandmother's vegetable soup), and categories of food that I can't resist (don't laugh, but my mind first wandered to fresh vegetables), but I wanted to think of a specific dish that I love in all settings. The answer, I discovered, is lasagna. There are so many variations, each with different meats, cheeses, veggies, and sauces, that it doesn't ever get old. And all have the baked, bubbly, comforting taste that you can't beat. When I found myself with a ton of veggies last week, I decided to invent my new favorite lasagna... and luckily it lived up to that title.

Lasagna with ground chicken, summer squash, and mixed greens

(Printable version)

1 Tbsp olive oil

1 large onion, diced

1 pound ground chicken

3 garlic cloves, minced

1/2 tsp crushed red peppper

1 can (28 oz.) crushed tomatoes

1 can (14 oz.) diced tomatoes

1 Tbsp dried basil

1 Tbsp dried oregano

salt and pepper to taste

1 bunch collard greens, stems removed

1 bunch swiss chard, stems removed and saved for another use

2 cups cottage cheese

1 egg

1/2 cup shredded parmesan cheese

9 brown rice lasagna noodles, cooked according to package directions

1 large zucchini, sliced thinly

1 large yellow squash, sliced thinly

1/4 cup shredded parmesan cheese

2 cups shredded mozzarella cheese

Heat olive oil over medium heat in a large skillet, and saute onion until tender. Then add ground chicken and cook until browned. Stir in garlic and red pepper, cook an additional minute, and add both kinds of tomatoes, herbs, and salt and pepper. Let this simmer for 30 min while you prepare the other ingredients.

Plunge the collard greens and swiss chard into a large pot of salted boiling water and let cook until they begin to wilt (about 3 min). Drain the greens and let cool. Roughly chop them, and then combine with cottage cheese, egg, and 1/2 cup parmesan.

Spread a very thin layer of sauce into the bottom of a 9x13" baking pan. Then layer 3 noodles, a thin layer of sauce, 1/2 of greens mixture, and 1/2 of zucchini and squash. Repeat the layers again, and then top with last 3 noodles and remaining sauce. Cover with foil and bake at 350 for an hour. Then remove foil, top with mozzarella and remaining parmesan, and bake for another 10 min. Let sit for 10 min before serving. Serves 8-10.

As I said before, this was amazing. Because it was loaded with veggies, the lasagna was very filling without being overly heavy. I could taste all of the ingredients, and the greens and squash gave it a more complex texture than the sauce, noodles, and cheese alone would have provided. Perhaps this will only be my favorite until I make my next lasagna, but I can definitely deal with that. So what's your favorite type of lasagna??

Coq au vin

**This is not a gluten-free recipe and was posted before I eliminated gluten from my diet. However, a gluten-free flour could be used to coat the chicken (or this step could be omitted entirely).**

I've been curious about coq au vin (chicken in wine) since Casey made it on Top Chef several seasons ago. Recipes for this French dish keep popping up, and it has slowly made its way up my "to make" list, and finally reached the top. Perhaps it's because, as I mentioned before, this month's cookbook of the month ("How to Cook Everything") is a great guide for many classic dishes. Mark Bittman was once again my guide through this adventure.

Coq au vin (adapted from "How to Cook Everything" by Mark Bittman)

1/2 oz. dried porcini mushrooms

1 1/2 Tbsp olive oil, divided

2 boneless skinless chicken breasts

1/3 cup whole white wheat flour

salt and pepper to taste

8 oz button mushrooms, sliced

1 large onion, chopped

2 garlic cloves, minced

1/4 tsp dried thyme

1/2 cup chopped tomatoes

1 bay leaf

1/2 cup dry red wine

2 Tbsp minced fresh parsley

Cover dried porcinis with hot water, and set aside while you prepare the chicken. Heat 1 Tbsp oil in a large skillet over medium-high heat. Mix flour, salt, and pepper on a plate, dredge chicken in this mixture, and brown chicken in the oil (a few minutes per side). Remove the chicken and set aside.

Reduce heat to medium, add remaining oil to skillet, and then add fresh mushrooms. Let them cook until they begin to get dark (about 5 min). While the fresh mushrooms are cooking, chop porcinis (but save their soaking water). Stir porcinis, 1/4 cup of their soaking water, onion, garlic, and thyme into skillet and cook about 5 min. Add tomatoes and cook another 5 min. Finally, stir in the rest of the mushroom soaking water, bay leaf, wine, and parsley. Place the chicken in this mixture, cover, and turn the heat down to medium-low. Let this simmer until chicken is done (about 25 min), turning chicken a few times. Serves 3.

This was good, and I would definitely call it rustic (just as the Top Chef judges did). It reminded me a lot of chicken cacciatore, which isn't surprising given that that the chicken is browned and then braised with wine, tomatoes, and mushrooms in both dishes. The only big difference is with the herbs: chicken cacciatore uses many of the traditional Italian herbs, while coq au vin uses the French ones. I would leave out the dried mushrooms next time - they didn't add much, and there were already plenty of fresh mushrooms. I'm glad this finally reached the top of my list and I can say that I've experimented with another classic recipe.

Chicken adobo

I love getting creative in the kitchen, but sometimes it's just as important to get back to the basics and really understand how flavors work together. As I've spent more time cooking, I have become fascinated by the flavor profiles that are dominant in the food of various cultures, and I love making some of the "classic" dishes that I've never experienced before. The perfect place to start when looking for this type of thing is this month's cookbook of the month, Mark Bittman's "How to Cook Everything." In this book, he goes through many of the typical ways to cook each type of ingredient, and often gives variations that allow the dish to be transformed from one culture to another.

Chicken adobo is a classic Fillipino dish and involves stewing chicken in a vinegar-based sauce. Interestingly, the traditional way to make this is to first poach the chicken in the sauce, and then brown it (which is exactly the opposite of the way that meat is typically prepared).

Chicken adobo (adapted from Mark Bittman's "How to Cook Everything")

1/2 cup low-sodium soy sauce (it will be way too salty if you use regular; use wheat-free tamari for gluten-free)

1/4 cup white vinegar

1/2 cup water

2 garlic cloves, minced

1 bay leaf

freshly ground pepper

2 boneless skinless chicken breasts

Combine everything but the chicken in a deep skillet or large pot and bring to a boil. Add the chicken, cover, and reduce heat to medium-low. Let this cook for about 30 min, turning a couple of times. Heat a grill pan on medium heat, remove the chicken from the skillet (letting excess sauce drip off), and grill the chicken until brown on both sides (about 5 min per side). While the chicken is cooking, reduce the sauce by letting it boil on high heat. Serve the sauce on top of the chicken. Serves 3.

I didn't exactly stick to the traditional method because normally you would use an entire chicken (with bones and skin remaining), but I think that I got close enough. I really liked the combination of the sauce ingredients, but it was a bit on the salty side, which hid the vinegar flavor. Perhaps switching the amounts of these two would work better. The combo of vinegar and soy sauce gave it a hint of an Asian flare, but it was very different than typical Chinese or Japanese food. It was also interesting that browning the meat after it was cooked seemed to have the same effect as browning it first (sealing in the flavors and juices). It was fun to try something different and experience a new type of food and a new technique! I have a feeling that it will be happening again this month.