Slow Cooker Chicken Tinga and Mexican Restaurant Style Rice!

It's hard to find slow cooker recipes that I both love and are truly fix it and forget it.  A lot of recipes require browning meat on the stove and other extra steps when I just want something where I can toss a bunch of stuff into the slow cooker and ignore it for several hours.  This recipe comes very close to accomplishing that.  But, it involves some pre-cooking food processor use. I sped things up by chopping the onion and garlic pretty coarsely. This meal will make your kitchen smell fantastic.  The chicken is tender, the sauce is complex.  Slightly spicy, slightly earthy, and this recipe makes a ton of it so you can put it on rice if you wnant.  The original recipe suggested serving with tortillas or over rice.  I love Mexican restaurant style rice. I decided to try and make some on a whim.  I googled a bunch of recipes and they all called for things I didn't have.  So I improvised and it turned out really well!

The rice is not terribly quick so if you're really in a hurry, serving the chicken with tortillas would be your best bet.  I suspect that the chicken and sauce would work well as leftovers or maybe even freeze.  That said, I have little experience with leftovers, but I'm trying to remedy that.

Fried Green Tomatoes!

A few weeks ago, I impulse-bought some green tomatoes and fried them with some panko and some random baharat seasoning.  It was supposed to be a side dish, but three tomatoes was more than enough food to be an entire meal for two people and they were so good that whatever it was that was supposed to be the main course got put to the side.

Last night, I made them again as a main course.  I used three tomatoes again, which was (again) too much food.  You'd think I'd learn.  I served them with a steamed artichoke because it's a standby side dish at my house that involves very little effort.  The sauce for the tomatoes is sriracha mayo and the sauce for the artichokes is Greek yogurt and dill.

Blue Cheese Crusted Steak with Port Wine Sauce

Success!

We don't eat steak very often.  Generally it's when we want to enjoy a nice bottle of cabernet sauvignon and can't think of something to go well with it other than "steak."  I've had blue cheese crusted steak in restaurants many times and made a strip steak with a gorgonzola sauce.  But I've never attempted the crust myself.  Tonight, I was inspired.  I wanted to both enjoy some cabernet sauvignon and eat enough blue cheese to stop my heart. The crust turned out perfect!  The cheese had just the right level of softness and the panko mixed in with the cheese was crispy.  I reduced the port wine sauce a great deal so it didn't ruin the crisp of the crust. Asparagus isn't the best side dish for this steak because asparagus is the wine killer.  But hey, I love asparagus.  The side dish is irrelevant, really.  The showcase is the steak, the cheese, and the sauce.

I know my presentation is mostly always the same: meat on one side, veggie on the other, ne'er the twain shall meet.  Someday, I'll get better.  Just not tonight.  

Lemon and Tarragon Poached Halibut with Blood Orange Sauce (and Seriously Awesome Potatoes)

I enjoyed the saffron-scented halibut that I made a few months ago.  But it needed a sauce.  So I decided to try and make my own sous vide halibut with a fun sauce.  I will admit, this halibut was not as firm as I would like.  I think I'd try a firmer fish next time.  Despite the years I've been cooking, I'm still not that great at picking what types of fish work with what sauces or methods of cooking.  That said, the flavors of the fish and sauce worked well together.  I'd make the sauce for a breaded fish too. I thought blood orange on its own was a bit sweet so I added some lemon juice to tie it in with the poaching liquid and the citrus salt in the potatoes and I think it worked pretty well.  The sauce was kind of sweet and sour, but in a mild way; it didn't overpower the fish.

The potatoes were the star of the dish.  I liked them even more than the jalapeno poached potatoes that are the usual roasted potato staple in my house.  They have two kinds of salt in them.  Why?  Because I have a vast army of nice salts that were given to me as gifts and I want to find more ways to use them.  I've got some citrus salt that is pretty strong and some very nice salt with roasted spices.  I put some citrus salt and pepper on the potatoes and added a little thyme. Before I neglected it this winter and then let my dog run around on it, I grew some lemon thyme in my herb garden.  I figured citrus salt and thyme would work pretty well together since lemon thyme is so good.  I wanted to make sure there was enough salt on the potatoes but I didn't want the citrus to be overpowering, so I added a little of the roasted spice salt as well.  If you don't have any, regular salt would work fine.  The potatoes were perfect.  Just the right amount of crunch and flavor.  They were tangy, but not overly much.  The thyme made them smell fantastic.

Carnitas!

I love carnitas!! There's a Chipotle a few blocks from my office and I can't resist a rice bowl with carnitas and tons of hot sauce. I finally decided to make my own. It's probably healthier and I can freeze some for leftovers (not that "healthy" is the first word I would use to describe eating a MOUNTAIN OF MEAT).  I made this in my slow cooker.  The pork shoulder pulled apart very easily; it was so tender.  I will definitely make this again!  I didn't think ahead and so I had nothing to serve it with except salad.  Ideally, I'd use this as a filling for tacos or enchiladas.  The fresh orange juice and Mexican oregano added both sweet and savory components.  The flavor was mild and a squeeze of fresh lime juice really brought it all together.  I added some cheddar cheese and made a quick approximation of pico de gallo with a random tomato, lime, and some left over red onion from last week.

"Pesto" Crusted Mahi Mahi with Asparagus

I've become a little obsessed with coating fish with panko.  It's easy, relatively quick, and there are tons of variations!  This picture is terrible, but my camera was telling me it had .0001 seconds of battery life left and so I didn't get a chance to redo it. The crust looks burned, but it really wasn't that bad.  That said, I don't recommend the power burner for heating oil  Just sayin'.

The sauce from the asparagus goes well with the fish, too!

Success! Mushroom Crusted Rockfish with Asian Coleslaw

A local restaurant that I really love makes amazing mushroom crusted fish.  I finally decided to try to make my own without a recipe!  I worked off my basic panko crusted fish recipe, but added some shiitake mushrooms to the panko mix.  Instead of using a lemon and caper sauce, I sauteed a random shallot I had sitting around and put it on top of the fish.  I made some Asian coleslaw with miso dressing to go with it. The slaw has a tasty dressing and a second sauce would have ruined the it.  The panko mushroom mixture browned nicely and the panko stayed crunchy even with the addition of mushrooms. It was the best of both worlds, a nice shiitake flavor but still crispy.

If you have a partner who is not a fan of mushrooms, this dish might be a good way to sneak some in because the flavor isn't overwhelmingly mushroomy. ;)

The Asian coleslaw was fantastic and went really well with the fish.  The dressing was tangy but not overpowering. There also wasn't a ton of it so it didn't make the bottom of the fish too soggy.With only one tablespoon of mayo for 6-8 servings, this salad is pretty healthy!  If you make extra dressing, maybe don't put the fish on top of the slaw.  If you're making both dishes, make the coleslaw first, the fish doesn't take very long.

The Asian Coleslaw is also quite pretty. 

Panko Crusted Fish with Quick Caper and Lemon Sauce

Here's a quick fish dinner!  Searing fish with a panko crust is a pretty quick way to cook fish. The crunchy panko crust is quite tasty. I've been making a sauce with shallots, garlic, lemon, capers, wine and butter and it's really good!  I also season the flour with some salt, pepper, and garlic or shallot salt.  I buy mahi mahi, rockfish, or halibut, depending on what I can get.  This picture is of mahi mahi.  I served it with some spinach sauteed with garlic, but any green vegetable will do. I've paired breaded fish with broccoli and asparagus and sometimes I add a small salad.

Yeah, I really need to start using some smaller plates.  The fish and spinach look like they're having an armed standoff.  

Chicken Kebab with Spicy Bulgur Salad

This was supposed to be a recipe for shrimp kebabs and spicy bulgur salad.  But there was chicken in the freezer, so I used that.  Instead of trying to adapt the shrimp kebab recipe for chicken, I marinated it in olive oil, garlic, and some of the spice mix used in the bulgur salad.  It was simple and fast. But, the rest of this dish is kind of labor intensive, since there are four major components that need to be made: Golden Spice Mix, Chicken Kebabs, Spicy Tomato Dressing, and Spicy Bulgur Salad.  I would say that if you are in a hurry but would love the Spicy Bulgur Salad, the tomato dressing is definitely optional.  I loved it, but if you're strapped for time just omit it, the dish will still be good.  Plus the salad is definitely scalable, it kept in the fridge for 3 days! The spice mix takes no time at all to make and the chicken can cook on the grill while you prepare the bulgur salad ingredients.

The bulgur salad looks deceptively easy, but the dressing requires peeled and seeded tomatoes, which is a huge, time consuming pain in the butt.  That said, it's a fabulous dressing.  It has just the right amount of spiciness for the chicken, and the lemon and ginger stop it from being too tomatoey.

The star of this meal was definitely the bulgur salad.  It was great with the chicken, and I ate the leftovers for lunch two days later!  This recipe comes from Saha, Greg Malouf's first book on Middle Eastern cuisine; it features dishes from Lebanon and Syria.  It's thinner than Turquoise, so it has fewer recipes.  I like how Saha has several different spice mixes and sauces that can be used in the main dish recipes.

Keepin' it klassy with a posh serving dish for the dressing.

Pasta a la Power Outage

Last week DC got hit by a derecho, which I had never heard of until it was mentioned on TV.  It was a relatively short bout of rain accompanied by severe winds that took out enough trees and power lines that almost a million people in the DC area lost power. Actually, I missed the entire storm.  I went to see Magic Mike (chef recommends!) with some friends and then we went to a bar that was downstairs and had no windows.  It never lost power so I had no idea what was going on until people started texting me. I expected Metro to be in its usual state of weather-related fubar, but shockingly I made it to an above ground station without any problems. My husband picked me up and I came home to a house without power during one of the worst heatwaves on record.  It was over 90 degrees in our bedroom.  We ended up sleeping on the first floor on a mattress that we dragged down two flights of stairs.

Fifty.  Hours.  Without power.

Needless to say, we threw out the entire contents of our fridge and freezer.  Our cooler is tiny and it didn't seem worth it to try and salvage the one chicken breast that would have fit inside.  At least it was a good excuse to give the fridge a good cleaning.

The power came back on early on Monday morning and since I had to work, the big Wegmans run wasn't going to happen.  We've got a relatively new Safeway near our house, but I haaaaaate it.  It never has enough checkout lines open, the store layout was designed by a lab rat who ate three times its body weight in meth, and they are always out of things that I need.

So, we went to the Italian deli around the corner and bought some fresh pasta and the stuff I needed to improvise a tomato sauce.  What started out as an experiment turned into an excellent sauce! (Awesomesauce?) Since I bought a 28 ounce can of tomato puree, I ended up making the sauce twice to use it all.  The second night I tweaked it a little and it was even better!

This sauce is very tomatoey, but not in a sweet, commercial tomato sauce way. I added kalamata olives and capers for a little saltiness and a TON of garlic.  It took me about 20 minutes to make this.  I'm sure it could have simmered longer, but I was starving.  It's easy and vegetarian.

Awesomesauce version 1. I put cheese on half of the pasta so I could take a picture of the sauce.  I'm so considerate. 

I imitated Komi, and was mildly successful

Komi has been on of DC's best restaurants for the last few years.  Situated on top of a dry cleaner's off Dupont Circle, it's easy to overlook if you're just walking by.  For years, I thought it was a sushi place.  The chef, Johnny Monis, has no formal training, which is shocking when you see his food. Last month, I put myself on their wait list and finally got to go last weekend.  One of small hot bites that was served before our main dish was a plate of roasted dates stuffed with mascarpone cheese and topped with fleur de sel. These were amazing.  The dates were soft but not mushy.  The cheese was slightly tart and somehow remained solid inside the dates, and the salt added a depth to the dish.  It was strange how just a sprinkling of salt could make a dish amazing.  I had to try to make these!  Although my dates did not taste exactly like Komi's, they were definitely similar.  There are lots of things I could do better, but this is a great stepping off point!

Crispy Brussels Sprouts Afelia

Some people loathe Brussels sprouts.  I love them! One of my favorite dishes at Zaytinya is the crispy brussels afelia.  It's crispy brussels sprouts with barberries and a Greek yogurt sauce. It's so good that I sometimes order two of them.  I'm that crazy person in a restaurant who orders extra Brussels sprouts. I love the crispy sprouts with the tangy, salty yogurt and tart berries. I've been dying to figure out how to make it.  So, I bought some brussels sprouts and decided to play around with them.

First of all, I had no idea what an afelia was.  According to wikipedia, it's a Cypriot dish consisting of pork marinated and cooked in red wine with coriander seed and served with bulgur and yogurt. The dish at Zaytinya doesn't taste like it contains any red wine, but there is definitely coriander.  The yogurt sauce seemed like it had garlic and was a little saltier than regular Greek yogurt. 

I decided to roast the brussels sprouts with some olive oil and ground coriander, and made a sauce of Greek yogurt, salt, garlic, and a little olive oil.  I can't get barberries, so I used some dried cranberries instead.  Although my brussels sprouts weren't quite as crispy as they are at Zaytinya, this was a pretty good facsimile of the dish! 

Isn't it pretty?  Yay Brussels sprouts!

Success! Pork, Ginger, and Cabbage Stir Fry

Tonight the plan was to make a ginger and carrot stir fry dish that Dave and I enjoy when we don't have a lot of time to cook, but want a healthy dinner.  Too bad I forgot to buy carrots.   The rice was already cooked, so I felt pretty committed to a stir fry over rice dish.  I improvised, and it turned out really well! 

There isn't a lot in our fridge right now, we've got a lot of dinner plans in the next few days that don't involve cooking at my house.  I found some random ground pork in the freezer.  I decided to use the giant piece of ginger that I bought for the original stir fry.  The only vegetables in the fridge were half a red cabbage, a few sickly looking scallions, an almost used up head of garlic, and an onion that was past its sell by date.  I ended up using everything but the onion. 

My first notion for the sauce was to do a variant on potsticker sauce.  We make it all the time and it's super tasty.  Then Dave suggested a spicier sauce.  

The verdict: success!  The ginger and red cabbage softened in the wok, but were still crunchy enough to add some texture to the dish.  The ginger was very powerful, I'd probably use a little less next time.  The sauce went perfectly with the pork and veggies, it was the right combination of tangy and spicy.  I would definitely make this again.  I'm happy that I improvised something tasty from an almost empty fridge. 

Colorful and tasty!

Meatless Monday: Fattoush and Fava Beans

I love the idea of Meatless Monday, but it doesn't always happen.  My goal is to make at least two vegetarian meals each week, sometimes I make more.  Whenever I make kofte kebab, I always have leftover pita bread.  It doesn't keep for very long and it's too tasty to let go bad.  Making fattoush is a good way to use up leftover pita, and it's healthy!  Fattoush is a bread salad made with cucumber, tomato, onion, and herbs. The recipe I used from Arabesque also included romaine and mixed greens. The dressing is made with lemon juice, sumac, salt, and pepper.   I have a "sour tooth" so I love using lemon juice in salad dressing.  One of the many things that drew me to Middle Eastern cooking was that lemons are a popular ingredient.  Ever since I started experimenting with Middle Eastern food, I buy up to six lemons a week, it's awesome.

The side dish is a result of an impulse buy.  I was on my way to the green beans when I saw the fava beans.  I had no idea what to do with them at the time.  I boiled them for 5 minutes and sauteed them with some canned artichokes I had in the pantry, a little crushed red pepper, and a little too much harissa.  I'd definitely do it again since it was so easy, but I'd go easier on the harissa.  They were too spicy for my husband and almost too spicy for me.  

A Japanese Meal

I bought Harumi's Japanese Cooking years ago, before I was ready to use it.  I was a little intimidated by the Japanese ingredients because I was still getting used to the idea that I could cook food that didn't get me a free ride in an ambulance.

I've been wanting to make chicken "kari kari" style from Harumi's Japanese Cooking for a long time.  But, I've never wanted to cut 1/2 cup worth of chives for one meal. Over the winter, I let my chives grow a little wild and they desperately needed a haircut.  So this was the perfect time to try it.  I needed a side dish, so I chose her green beans with black sesame sauce.  I also decided to toss in a Vietnamese appetizer because I wanted to try my new Vietnamese cilantro and I had rice paper in my pantry.  This meal was simple, healthy, and very, very good!  Leave out the Vietnamese summer roll and it can be made even more quickly. 

Chicken with Apple Cranberry Chutney and Wild Rice

Part of the reason I started this blog was to give myself an incentive to create my own recipes instead of always relying on a cookbook or something shiny I found on the internet.  A few days ago, I saw one of the challengers on Iron Chef America toss some apples into a pan and flambe them in some kind of booze that I don't normally drink.  I was inspired!  I decided to try my hand at making an apple and cranberry chutney with some brandy in it.  No flambeing was involved, and for that my eyebrows and face are grateful.  I read some basics about making chutney and gleaned that most chutneys are sweet and sour with a ratio of vinegar, sugar, and water or broth with some garlic and/or ginger and fruit.  I figured that since I was using two types of fruit (and the dried cranberries had added sugar already), that I could omit the sugar and used a combination of vinegar, water, and the cheapest brandy I could find to make my chutney.  The result of my experiment was most definitely food, but I can see many ways that I could improve upon it by making a few small changes. 

Tandoori Tofu and Red Cabbage Slaw

I've been super busy and am only getting up my post-work travel post now.  This dish is made from stuff that I had in the fridge with no special purchases, since I was trying to use up stuff before I went to the grocery store.  It's Tandoori tofu with a random red cabbage slaw that I made up on the fly because I had some cabbage and radishes that I needed to use up.  I've made the tofu before, it's a super fast, healthy vegetarian dish.  The cabbage slaw turned out really well, I'm very proud of it!  Both of these dishes take very little time to make and are great for a work night. 

Quick Dinner: Eggplants in Spicy Honey Sauce, Hummus, and Citrus Salad

My experience with eggplant is limited.  I've grilled it once, tossed into a curry a handful of times, and made baba ghanoush occasionally.  It seems like a very versatile ingredient, but I don't really get around to cooking it very often. 

Sometimes, I don't feel like making something elaborate for dinner.  Usually it's because I'm too busy punching things in the face (that is, playing Batman: Arkham Asylum), or because  I went running or to yoga.  But, I've got to eat and microwaved meals so aren't my thing.  So, behold, Eggplant in Tangy Honey Sauce with a side of hummus and orange olive salad.  I made the hummus earlier in the week, so the only active time involved was plorping it down on the plate.  The citrus salad was quickly made while the eggplants were cooking. 

Although the eggplant was quite tasty, the star of the show was definitely the harissa hummus, which is just my regular hummus but with a ton of harissa added in while it was still in the food processor.  I remain obsessed with harissa because it's spicy, but has a flavor.  So many hot sauces are just for heat, while the harissa is tangy, peppery, and has just enough heat to make it spicy enough for me.  I suspect that in the future, I'll turn half my batch of regular hummus into harissa hummus.  

According to The New Book of Middle Eastern Food, the eggplant is a North African dish that is best served cold.  I was too hungry and ate it at about room temperature.  Next time, I'll let it cool all the way, but this time my impatience got the best of me. 

Broiled Scallops and Pasta with Smoky Red Pepper Sauce

I don't make scallops very often, but I really like them.  The handful of times I've made them, they've been sauteed.  Today, I didn't feel like sauteing them, so I decided to bread and broil them. I also wanted some pasta so I could play with an idea for a sauce. Now, both elements of this dish were separately very tasty.  But, I wouldn't serve them this way again.  It didn't occur to me until I served it, but the breading from the scallops came off a little into the pasta.  It didn't ruin the pasta, but it wasn't what I intended.  Next time, I would serve the pasta as its own dish, and place the scallops on a plate with nothing under them and some kind of side dish or salad.  Or, just put the scallops on the place and put the pasta next to them.  The sauce was thick enough that it wouldn't spread onto the scallops. 

Instead of using regular breadcrumbs, I used panko.  I added some chopped almonds, sumac, and a little Aleppo pepper.  Even though I didn't add a ton of each ingredient to the panko, they gave the scallops a nice flavor, especially the almonds, which got toasted under the broiler.  My inspiration for the breading came from Chicken with Pistachio and Sumac Breadcrumbs. I didn't have any eggs, so instead of dipping the scallops in egg, I brushed them with melted butter before rolling them in the panko.  For my pasta sauce, I used roasted red peppers, a spoonful of harissa, and some smoked paprika.  I didn't want to make a tomato sauce, and roasted bell pepper goes well with the almonds and sumac in the breading.  The red pepper sauce was quite good.  I didn't add any additional liquid, so the sauce wasn't watery, and it was a nice bright red color.  The little bit of harissa gave it a slight spiciness, and the smoked paprika added a level of complexity that I liked for a sauce with only 3 ingredients.

An Experiment - Meatless Monday

One thing I really miss about having Dave here is that he cleans up after me when I cook. He somehow manages to get my mess into the dishwasher.  When he's not here, the kitchen looks like it was attacked by a pack of rabid weasels covered in tomato sauce and cilantro stems.

Since I was on my own for dinner, I made an experiment.  Part of the reason I started this blog was to inspire myself to create my own recipes instead of always relying on cookbooks and things I find online. I like to make vegetarian meals a few times a week.  I made a "chili" out of the can of red kidney beans I've had in the pantry for a while.  My first instinct was to use ALL the spices!  Chili powder! Paprika (all 3 kinds)! Oregano!  Cardamom! About fashion accessories, Coco Chanel said "before you walk out the door, take one thing off."   I decided to keep it simpler.  I made enough for one very generous serving, and I didn’t measure things.  But, I’m writing this down as a 2 serving recipe for ease of use.

 I expected the result of my experiment to be edible enough that I wouldn't have to toss it and send out for Chinese.  I was shocked that it was actively good!  In addition to kidney beans, I added a chopped jalapeno and a few forkfuls of pimentos from a jar.  The pimentos are a little sweet, which went nicely with the chili powder and paprika.   I think I got the spice blend right, but in the future I would use a little less chili powder.  It was the right amount of spice until I was about 3/4 done with my bowl, and then it started being a little too much for me. It's not "real" chili, but it's a hearty soup that doesn't take very long to make.