This is a spin on creamed spinach. We love kale and the Pictsweet frozen baby kale is perfect to keep on hand for a quick side dish!
Creamy Kale Sautée
1 bag (family size) frozen baby kale (Pictsweet has it)
1/4 cup diced pancetta (or 4 slices bacon, diced)
1 med onion (or a coupla shallots) diced
4 cloves garlic, minced
1/4 or more red pepper flakes
1 Tbl butter
1/2 C cream
fresh ground nutmeg
S/P
Render pancetta or bacon in a large skillet, low and slow. This will take about 10 minutes. In the meantime, chop up your veg. When fat has rendered out, add butter, red pepper, onions and garlic and sweat until veg is tender. Turn up heat and add frozen kale. Stir occasionally until kale has defrosted and become hot. Add in cream, a few grinds of nutmeg (dash) and S/P to taste. Great side for steak!
This dish was a big hit for Thanksgiving and I’ve been asked for the recipe, so here ya go! It is a spin on something Alton Brown makes.
Sautéed Brussels Sprouts w/ Pecans
1 – 2 Tbl olive oil
2 Tbl butter
3/4 cup chopped pecans
1 large or 2 small shallots, chopped
2 cloves garlic, finely chopped
1/2 cup Craisins (or plain dried cranberries)
1/2 c leek, thinly sliced
1# of fresh brussels sprouts, sliced very very thinly (about 3 cups or so after slicing)
splash or two of chicken (or veg) stock
S/P
Start olive oil and butter in a large skillet over med-hi flame. When butter melts, add in pecans and sautée for 3-4 minutes – don’t burn them. Turn down heat to med and add shallots, garlic and Craisins and simmer until shallots are translucent and garlic is soft. Watch carefully so as not to burn! Add leeks and turn heat back up a little, then stir leeks until they start to soften. Add brussels sprouts and toss everything together. Add just a splash or two of stock (1/4 cup, max) to steam the veg. Add S/P to taste. Turn down heat to med and cover. Cook for about 10 minutes, until the sprouts are bright green and soft. Check your seasoning and serve!
Seriously! This chicken chili actually has lots of flavour and is healthy to boot! I suggest doubling the recipe, because if you’re like us, once you taste it, you’ll gobble it up! :) This chili will freeze well!
Course Main Course, Soup
Cuisine American, Mexican
Keyword chicken chili, white chili
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Servings 8servings
Author misangela
Ingredients
1lbground chickenNOT breast if you can find full fat ground chicken
1medwhite onion, small dice
1smallred or yellow pepper, small diceor use several minis
3-4clovesgarlic, mincedabout a Tbl
1-2TblEVOOa few turns in the bottom of pot
1Tblflourthickener
1 1/2TblChili powdermore or less to taste
1tspdry oregano
1tspcuminmore if you like
1/2tspred pepper flakesmore if you like
1 1/2cupchicken stock adjust to your thickness preference
2canswhite beans, 14oz cansSUB Bush's Southwest white beans, but adjust seasonings if you use pre-seasoned!
1candiced green chilessmall can, 4.5oz
2limeszested and juiceduse all the zest and juice to your taste
2Tblfresh cilantro, choppedsub parsley if you're cilantro averse
S/P to taste
full fat Greek yogurt, FAGE is the bestabout 1Tbl per bowl, put on top of chili before garnishes
Garnish with sliced scallions, cilantro and shredded cheese
Instructions
Do all your prep first! It is easy to cook when you have all your ingredients prepped, measured and ready to go before you start cooking!
In a large dutch oven or wide soup pot, put in the olive oil and turn on Med flame. Add onions, garlic and peppers and sweat until soft. Turn up the flame to med hi and add chicken. Saute until chicken is broken up and no longer pink. Season with S/P (about 1 tsp each).
Add chili powder, flour, cumin, lime zest, red pepper flakes and oregano and stir over med hi flame for a coupla minutes to cook the flour. Add in wine and broth and bring to a boil then reduce to simmer.
Add all the beans and green chiles and continue to simmer for about 10 minutes. Kill the heat and add lime juice, cilantro and yogurt (if you are stirring in). Be careful with the yogurt so it doesn’t break on you. If you'd like to freeze this, use the yogurt as a garnish rather than stirring it in.
Check S/P again and serve with garnish of cheese, scallion and cilantro.
Notes
This chili can be frozen IF you leave out the yogurt. It is just as good using the yogurt as a garnish.
4Chicken thighs, boneless/skinless, cut into 1.5" dice
1 Tblolive oil
2Tblbrown sugar
1Tblmolassesto help the brown sugar cook better
2Tblbutter
3 clovesgarlic, minced
1smallwhite onion, dicedabout 2/3 cup
1Tblginger paste or 1" of fresh ginger, grated
1tspthymefresh or dry
1/2tspred pepper flake
2Tblketchup
1cupcarrots, sliced
1 cuppotatoes, 1/2" dice
1smallcan coconut creamsometimes called milk, NOT water
114ozcan diced tomatoes, drained
1cupchicken stock+/- to your preference
1Tblfish sauceoptional, but I like the umami it gives to the dish
S/P to taste
1lime, zest and juice you can serve wedges as garnish
scallions, thinly sliced on biasgarnish
fresh cilantro, rough chopgarnish
Instructions
Season the chicken with S/P after you dice it up.
In a heavy pot or dutch oven, cook the butter, brown sugar, molasses and oil over med hi heat until the sugar dissolves into a syrup. Then add chicken and sauté until nicely browned.
Add garlic, onion, ginger, thyme, pepper flakes, ketchup, lime zest, fish sauce, carrots and potatoes and cook for about 5 minutes until the onion is softened. If it starts to stick or get too brown, add a little stock.
Once the onions are soft, add tomatoes, coconut cream and as much stock as you like. Bring to a boil, then reduce to a simmer for about half an hour, until the potatoes and carrots are cooked through.
When done, take off the heat and add the lime juice. Adjust S/P.
Serve with scallions and cilantro on top and a lime wedge.
Notes
You can serve this with rice if you want it to be a heartier meal. Tostones (fried ripe plantains) would be great with this as well. To make in a crockpot: simply sauté the chicken in the syrup (first five ingredients), then add all the rest (except lime juice and garnish) to a crockpot and cook on HI for 4-5 hrs until the potatoes and carrots are done. Add lime juice at the end to avoid bitterness.
This Turkish fish soup is really delicious and filling! It reminds me of Greek Avgo-Lemono (Egg and Lemon) soup. I rewrote this recipe to make it easier and faster. The original calls for a whole fish, which is cooked then strained for the stock. I had wonderful results with fish bouillon cubes.
Balik Corbasi
Balik Corbasi
2 Tbl Olive oil
1 large leek, sliced and rinsed
1 medium onion, diced
2 carrots, diced
3 cloves garlic, minced (or use 1 Tbl garlic paste)
zest of 2 lemons
3 cubes Knorr fish bouillon
3 cups water
OR 3 cups fish stock
1 cup dry white wine
1.5# of firm white fish, 1″ cubes (I used flounder, but snapper, sea bass or cod would be fine.)
1 Tbl dill
pinch cayenne or red pepper flakes
2 Tbl fresh parsley, chopped
juice of 2 lemons
6 egg yolks
1 Tbl cornstarch
S/P taste
Greek yogurt for serving
Heat a large pot over med heat and add olive oil. Add leek, onion, carrot, garlic and lemon zest and cook until tender. Crumble in fish bouillon cubes. Add wine and cook for 2-3 minutes, then add water and fish. Bring to boil, reduce to simmer.
Whisk together egg yolks, lemon juice and cornstarch. Temper the eggs by adding several ladles of the hot stock, then add to soup. Add dill, red pepper and parsley. Add S/P to taste. Bring back to boil for a minute or two to cook the cornstarch, then kill the heat. The soup will be thick and have a lovely colour.
Serve with a dollop of Greek yogurt and lemon slices.
Tips: I used prepackaged flounder from Kroger. It’s cheap, ready to use and tasted fine. I buy it when it’s on sale and keep it in the freezer. If you have fish stock, use it, but the Knorr cubes work great if you can find them!
