Tales From the Cutting Board

Tacos from (Almost) Scratch

Tacos are a quick and easy family dinner, no doubt about it.  However, they are just as quick and easy made from scratch rather than with a packet of high in sodium, low on fresh taste packet of seasoning, not to mention you are being charged a premium for that seasoning packet.   This is another dish where exact measurements aren't really necessary, just cater to your own individual tastes.

TACOS

Ground Beef, Ground Dark Turkey Meat, or a combination of both

chopped onion
chopped green bell pepper, poblano chilies, or combination
small amount of chipotles or jalapenos chopped fine
garlic, minced or finely chopped

ground cumin
chili powder
salt
pepper
tomato sauce
fresh cilantro (optional)

Brown the meat in a sautee or frying pan adding the cumin, chili powder, salt and pepper.  Using a slotted spoon transfer to a bowl and in same pan sautee the onions and bell peppers or chilies until beginning to soften, (add a little oil if needed).  Lightly salt the vegetables while sauteeing.  Add the garlic and chipotle or jalapenos and sautee for a couple more minutes.  Return the browned meat to the pan along with a can of tomato sauce, (more or less depending on the amount of meat and vegetables).  Simmer over low heat until most of the sauce has been absorbed.  Taste along the way and add more seasonings if necessary.  When liquid has been absorbed add a bit of chopped cilantro just before serving if desired.  Serve with hard or soft taco shells, iceberg lettuce strips, grated cheese, fresh diced tomatoes, black olives, avocadoes, salsa, etc.   Trust me, your kids will love them as much, if not more than the from the packet variety.

The New Backyard Burger

It wouldn't be Memorial Day weekend if we didn't mention some backyard barbeque grub, now would it? Everyone loves a good burger to kick off the summer, but in this time of healthier living many of us are also trying to cut back on our beef consumption so here is my attempt to offer up a "new and improved", (and extremely uncomplicated), backyard barbeque menu. 

Let's start with the centerpiece of any good grilling session, the burger.  I like to use dark ground turkey meat as a substitute for beef, but let's face it, even the dark turkey meat can be a little dry, so I think it's necessary to boost the flavor and moisture level.  Bring in the Chipotle Burger...

Chipotle Burger

Ground Dark Turkey (about 1/4 lb for each burger)
Chipotle Chilies (canned in adobo sauce, chopped)
Red Onion (chopped)
Salt & Pepper to taste

Start with about 1/2 chipotle, chopped fine, for each pound of turkey.  Canned chipotles are usually found in the ethnic or Hispanic food aisle of most grocery stores and can be stored in an airtight container in the refrigerator for several months.  They are quite hot, as in spicy, so it's better to experiment and add more next time if you find there isn't enough "heat" for you.  Using the seeds will also increase the heat factor as will adding some of the sauce.  I don't usually use the seeds, but I do like to add a little sauce for both flavor and moisture.  Chop the red onion, (a fresher onion will add a little moisture as well), amount dependent on your preference.  In a bowl combine all of the ingredients and mix with your hands just until combined - don't overmix.

Divide and shape into patties and grill for a few minutes on each side, remembering that turkey burgers cannot be served "rare".  Serve with your favorite buns and garnishes such as lettuce, provolone or cheddar cheese, avocadoes, etc. 

Grilled corn on the cob makes the perfect side dish as do chips, guacamole, and salsa.  Other great alternatives are an avocado corn relish, black beans, or even the quiona salad posted earlier. 

Quinoa - It's Not Just for Health Nuts

Quinoa is known as one of nature's "perfect" foods and I have to admit when I hear something like that my tastebuds don't usually start watering.  However, quinoa is an exception to the "if it's good for you it can't taste good" rule. 

Quinoa is an ancient food, (it was actually considered sacred by Incas in South America), and in fact most quinoa still comes from South America.  This versatile and healthful food is experiencing a bit of renaissance of late, in no small part due to the fact that it is extremely rich in protein.  Often mistaken for a grain, it is actually related to green leafy vegetables like spinach and swiss chard and has a pleasant nutty flavor.

Not only is quinoa high in protein, but the protein it supplies is complete protein, meaning that it includes all nine essential amino acids, making it an excellent choice for vegans and vegetarians who may be concerned about getting adequate amounts of protein in their diet.  Quinoa is also an excellent source of the amino acid lysine, an essential ingredient for tissue growth and repair. In addition to protein, quinoa is also a very good source of other healthful nutrients such as manganese, magnesium, iron, copper and phosphorous.  Quinoa is also gluten free and easy to digest and is thought to be especially valuable in diets of persons with migraine headaches, diabetes and atherosclerosis.

You can find quinoa at many grocery stores, and definitely in health food stores, usually near the rice and/or dried beans and such.  Most directions for cooking quinoa direct you to cook or steam it like rice, however I have gotten better results cooking it like pasta, using about four parts water to one part quinoa.  Bring salter water to boil in large pan, add quinoa, and stir occasionally.  In about 15 minutes the quinoa will begin to "bloom", and you will see it expand with a circle around the softer, more translucent interior.  At this point I just keep taste testing until it's where I want it in terms of firmness.  As with pasta, some will prefer a more al dente texture, while others like softer.  Drain in a wire mesh strainer or one with very small holes...you don't want your quinoa going down the drain.

If you are going to use your quinoa in a warm dish or as a side dish it's now ready.  If you are going to use it in a salad or something that will be served cold, rinse it thoroughly with cold water and drain.  I've often added a white wine and shallots reduction to the quinoa and used it as a simple side dish or added roasted vegetables or any number of leftovers for an easy lunch or dinner.   For breakfast you can drizzle warm quinoa with honey and add nuts or berries.  I often make a big batch of quinoa and keep it in the refrigerator as it is nice to have it on hand for any of these purposes.

One of my favorite ways to eat quinoa is in what I simply call Quinoa Salad.  This is a nutritious and tasty salad that we eat all year round, but it is particularly refreshing on a hot summer day.  It's really just a variation of Tabbouleh, but if you are not a fan of bulgar this might be a welcome change.

Quinoa Salad

Quinoa
Cucumber (dice or matchsticks)
Tomato (diced)
Onion or Scallions (green onions, red onion, or purple scallions)
Parsley (flat leaf or curly, chopped)
Lemon (juice and a little zest)
Olive oil
Salt & Pepper

I don't usually measure anything for this recipe and you probably shouldn't either as it's one of those dishes that  you can make in proportions that fit your tastebuds and you should experiment.  I first chop all my vegetables, then add cooked and cooled quinoa, and then add olive oil and lemon, (slowly and taste testing along the way).  I happen to love lots of lemon in this dish.  Season with salt and pepper, let it chill in the refrigerator for a couple of hours so the flavors blend and voila, you have a great side or main dish.  I definitely like to make plenty at a time as it's great to have in the refrigerator for a healthful lunch or side dish.  You can also experiment with other herbs and seasonings.  Many people like to add fresh mint, for example.

Quinoa is as versatile as it is healthful.  If you find you like its texture and taste you have found yourself a new pantry staple!

A Chili Day in May

Even though the temperature was in the 70s here yesterday I got the urge to make chili.  Not the heavy beefy concoction that many of us grew up on in one of its many forms, but a deliciously light and slightly tangy chicken chili that I've been making for the last couple of years after coming across a recipe that changed the way I think about chicken and chili in the same sentence.  With lots of fresh chilies in the markets right now, (in my area they are practically a year round staple), I gave in to my urges and made a nice big pot of White Chicken Chili.  I can't take complete credit for this recipe as it is an amalgam of several recipes with a few of my own modifications, but I hope you enjoy it as much as we do no matter what the season.

Chicken Chili
(Makes about 6 Servings)

2 Large Bone-in Chicken Breast Halves (2-3 lbs) (do not use boneless)
1 Tbsp Peanut Oil (Olive Oil or Vegetable Oil can substitute)
3 Poblano chiles, roasted, seeded, and diced
3 Anaheim chiles, roasted, seeded, and diced (if not available use extra poblano chiles)
2 Jalapeno chiles, minced
2 medium brown onions, diced
4 garlic cloves, minced or garlic pressed
1 Tbsp ground cumin
1.5 tsp ground coriander
3 cups chicken stock or low sodium chicken broth
2 cans cannellini beans (white northern beans can substitute)
3 Tbsp freshly squeezed lime juice
1/4 c minced fresh cilantro

tortilla chips, creme fraiche, queso fresco, or queso cotija for garnish

Preparation: 

1)  Roast poblano and anaheim chiles on grill or over gas burners, turning regularly until all sides are charred.  Carefully put all chiles in two or three brown paper lunch bags to "sweat".  After about 20 minutes remove the chiles from the bags and rub off charred skin with kitchen towel or paper towel.  Seed the chilies and cut into a small dice.

2) Dice onions.

3) Seed and mince the jalapenos, setting half aside for later.

4) Rinse and drain cannellini beans.

5) Heat the oil in a large dutch oven over medium high heat.  Liberally season the chicken with salt and fresh ground black pepper.  When oil is hot add the chicken skin side down and cook until skin is golden brown, (about 5 minutes).  Turn and brown other side.  Transfer to a plate, remove and discard skin.

Making the chili:

1)  Using the same pan and oil that was used to brown chicken, saute the onions until beginning to soften.  Add the diced chilies, garlic, cumin, coriander, and a bit of salt. Saute about 3-5 more minutes until the flavors have blended and the vegetables are all quite soft.  Remove from heat and transfer all but 1 cup of vegetable mixture to a bowl.

2)  To one cup of vegetable mixture in pan add 1 cup beans and 1 cup chicken stock.  Use a hand blender to blend until smooth. (You can also do this in a blender or food processor. )  Add remaining vegetable mixture, and 2 cups chicken stock and bring to a boil over medium high heat.  Reduce the heat to low and simmer, covered, until chicken is cooked through. (About 20 minutes or until chicken is 160 degrees). 

3) Remove chicken and stir in remaining beans.  Continue to simmer until beans are heated through and chili has slightly thickened, (about 15 minutes).

4)  Shred or cube the chicken when cool enough to handle. 

5) Add the chicken, lime juice, cilantro, and minced jalapeno, (start with small amount and add more as needed), to the chili.  Adjust seasonings, adding salt and pepper if needed.  Serve with cheese garnish and tortilla chips or cornbread on the side.

Goes great with a pale beer or light white wine such as sauvignon blanc and leftovers are just as good or even better after a day or two.