Sunday, May 31, 2009

Rhubarb Crisp

This is a great old summertime recipe that I have been making for years. It is extremely easy and always a hit. Serve it warm over vanilla ice cream.

  • 6 Cup Diced rhubard
  • 1 1/2 Cup Sugar
  • 2 T Water
  • 1 Cup flour
  • 1/2 tsp Cinnamon
  • 1/8 tsp Salt
  • 1/2 cup butter

Combine rhubarb, 1 cup of the sugar (reserving 1/2 cup), and water. Turn into a shallow 1 1/2 qt. casserole dish. Combine flour, remaining 1/2 cup sugar, cinnamon and salt. Cut in butter with a pastry blender until crumbly. Sprinkle evenly over rhubarb. Bake at 350 degrees until rhubarb is tender, hot and bubbly, about 50 min. Serve warm over ice cream. Makes 6 - 8 servings.

Friday, May 8, 2009

Red Rice with Chicken

This hearty, well-seasoned dish is budget friendly as well as delicious.

Makes about 6 servings

3 tablespoons olive oil

1 ½ pounds chicken pieces of your choosing

¾ to 1 teaspoon Cajun Seasoning (to taste)

3 large red bell peppers, seeded, cut in strips

1 large onion, cut in strips

8 large garlic cloves, chopped

1 tablespoon dried oregano leaves

1 tablespoon paprika

1 ½ cups long-grain white rice

2 cups (or a little more) chicken broth

2/3 cup cream of tomato soup

1 ½ cups frozen small peas, thawed

1/4 cup parsely, chopped

Heat the oil in a large heavy pot over medium-high heat. Season the chicken with Cajun Seasoning. The 15-minute pre-cook: add the chicken, and cook for 10 minutes, then add bell peppers, onion, garlic and oregano to the pot. Cook, stirring, for 5 minutes. Mix in the paprika and rice and stir to coat. Add the chicken broth and tomato sauce. Bring to a boil, cover, and reduce heat to medium-low.

Simmer until the chicken and rice are tender and the liquids are absorbed, about 20-25 minutes. Add more broth if the mixture becomes dry during the cooking time. Stir in the peas and parsley and add more Creole Seasoning if desired. Cook until the peas are heated through, about 3 minutes. Serve

NOTE: Since red bell pepper are $1.50 each in my local supermarket, I substitute green bell pepper.

If you choose skinless, boneless chicken pieces, cube them and reduce the pre-cook time from a total of 15 minutes to 5 minutes.

Friday, May 1, 2009

Mole Sauce

Yeild: 2 qts

8 Each Ancho Chilis, Dried
4 Each Pasilla Chilis, Dried
8 Cups Chicken Stock
1/2 Cup Vegetable Oil
3/4 Pound Roma Tomatoes
1/4 Pound Tomatillos, Whole, husked, rinsed, halved
1/2 Each Plantain, peeled, sliced, fried
2 Tablespoons Raisins
1/2 Cup White Onion, sliced
2 Cloves Garlic
1/4 Cup Almonds, whole
1/4 Cup Unsalted Peanuts
1/4 Cup Pecans Halves
2 Tablespoons Pumpkin Seeds, Roasted, raw, green
1 Each Cinnamon Stick
4 Whole Cloves
1/2 Teaspoon Allspice Berries
1/2 Teaspoon Cumin Seeds
1 Each Corn Tortilla, fried
1 Slice French Bread, fried
2 Ounces Mexican Chocolate
2 Teaspoons Brown Sugar
2 Teaspoons Salt
  1. Wipe chiles clean with damp cloth. In large skillet, toast in batches until slightly blistered and aromatic, about 10 seconds. Remove stems, veins and seeds.
  2. Bring stock to boil; add chiles and simmer until soft, about 10 minutes. Remove chiles and continue to simmer stock over low heat.
  3. In the skillet, heat 1/4 cup of oil; fry tomatoes and tomatillos until mixture forms a past. Transfer to a bowl. and reserve.
  4. Give the skillet a quick wash; saute onion and garlic until lightly browned. Add to stock with chiles, plantain and raisins; let cool.
  5. In another skillet, toast almonds until aromatic. Add peanuts, pecans and pumpkin seeds; toast until light brown. Transfer to a bowl; reserve.
  6. In the same skillet, toast cinnamon stick. Add cloves, allspice and cumin and toast 1 minute. Add to nut mixture; let cool.
  7. In batches, blend stock, tortilla and bread in a blender. Add nut mixture and tomato-tomatillo paste; puree until smooth; adding more stock or water if necessary.
  8. In a deep, heavy pot, heat remaining 1/4 cup oil. Add blended mixture from the bowl; bring to a boil. Let liquid reduce 20 minutes, stirring constantly to prevent sticking. Stir in chocolate until melted. The mole should have consistency of gravy. If it is too thick, add more water. Add sugar and salt to taste; simmer 20 minutes, cool. Mole keeps, refrigerated, for one week.
NOTE: Ingredients will soon be available on FoodieAffair.Com. This site is still under construction, but promises to be available very soon.

Enchiladas de Mole Poblano

Serves: 8

1 Cup Canola Oil
24 Each Corn Tortillas
6 Cups Chicken, cooked and shredded
3 Cups Mole Sauce (recipe in Sauce section)
1 Cup Sour Cream
2 Cups Monterey Jack Cheese, shredded
1 Each Red Onion, sliced
  1. Heat oil in a skillet over medium-high heat. Dip tortillas in oil one at a time briefly frying until soft. Blot with paper towels.
  2. In a separate skillet, warm chicken with mole sauce.
  3. To assemble enchiladas, place 2 tablespoons chicken-mole mixture in center of each tortilla, roll into a log.
  4. To serve, place three enchiladas side by side in center of plate. Pour mole sauce generously over enchiladas; top with sour cream, cheese and red onion.
NOTE: Of course homemade mole is the best, but it is a time consuming project to say the least, and some of the ingredients are hard to find. If you can't find prepared mole sauce in your local supermarket, you can order it on FoodieAffair.Com. This site is still under construction, but it is promised to be up and running soon.

Lovely, Fluffy, Mexican Rice

Serves 6

1 Cup Long-grain White Rice
1 Tablespoon Vegetable Oil
1 1/2 Cups Chicken Broth
1/2 Each Onion, finely chopped
1/2 Each Green Bell Pepper, finely chopped
1 1/2 Teaspoons Jalapeno Pepper, chopped
3 5/8 Fluid Ounces Tomatoes With Green Chilies
2 Tablespoons Tomato Sauce
1/2 Each Chicken Bouillon Cube, Knorr's
Salt and Pepper, to taste
1/2 Teaspoon Ground Cumin
1/2 Cup Cilantro Leaves, Whole
1 Clove Garlic, minced
  1. Saute rice in oil over medium heat for bout 3 minutes.
  2. Carefully, pour in chicken broth, and bring to a boil.
  3. Stir in onion, green pepper, jalapeno, tomato sauce, and can of tomato & chilies. Season with bouillon cube, salt and pepper, cumin, cilantro, and garlic.
  4. Bring to a boil, cover, and reduce heat to very low. Cook for 20 minutes.
  5. Fluff with fork and garnish with fresh cilantro.
NOTE: Rather than opening a can of tomato sauce only to use 2 tablespoons, you can substitute with a little tomato paste from one of those convenient tubes. The addition of the sauce or paste is mainly for color. Another option is to use Knorr's tomato bouillon with chicken rather than the just chicken flavor called for in the recipe. Yet another option, although I would say the last option you should use, is to use a bit of ketchup.