Pumpkin Chicken Enchiladas

Don't be put off by the name!   I know doesn't sound amazing, but I swear they're delicious.  I wouldn't even tell Eric what it was until he tried it (although, he did guess).  It's one of his favorite things I've made so far.  Mine too.


I found this recipe (an adaptation of a Martha Stewart recipe) this fall while I was trolling the web for savory pumpkin recipes.  It took me a while to get to it, but I'm glad I did.  I made a few changes due to missing ingredients and because I don't like things too spicy.  So here's my adaptation of Gluten Free Mommy's adaptation of Martha Stewart's recipe:


Pumpkin Chicken Enchiladas

Ingredients

8 Corn Tortillas (Go with corn, the flavor works)
2 Tbs Cilantro
2 Chicken Breasts (poached and shredded)
White Sharp Cheddar Cheese, shredded

1 15 oz can Pumpkin Puree
3-4 cloves Garlic, peeled
1 tsp Chile Powder
1/2 tsp Cumin
2 tsp Salt
1/4 tsp Pepper
1 1/2 Cups Chicken Stock

Directions
Oven temp:  425
1.  Poach your chicken.  Tutorials can be found all over the place, but the basic process is put enough water to cover your chicken in a pot, boil it.  Reduce to a simmer, place chicken in a pot and cook till done - no longer pink.  Shred poached chicken with two forks.

2.  In a blender or food processor, puree pumpkin, chicken stock, garlic, chili powder, cumin, salt, and pepper.

3.  Place 1 cup of this sauce in the bottom of an 8 inch glass casserole dish.

4.  In a bowl, combine shredded chicken with cilantro, and some cheese.  Season with salt and pepper.

5.  Place some of the chicken mixture on each tortilla and then lay the tortilla seam side down in the casserole dish.  The tortillas will probably split when you fold them.  Just handle them carefully and try to keep the filling in.  Make sure to put them seam down and follow the directions.  As long as they don't split all the way through they should be fine by the time they're topped and cooked.

6.  Pour the remaining sauce over the enchiladas. Top with cheese.

7.  Bake for 20-25 minutes at 425  until cheese is melted and casserole is bubbly.

8.  Enjoy!

Orange Ginger Cranberry Sauce

This is the other Cranberry Sauce I made for Thanksgiving.  It was also really good, but I overcooked it just a bit so it was thicker than I'd like.

Orange Ginger Cranberry Sauce

Ingredients

1 12 oz bag Fresh Cranberries, rinsed and drained
1 Cup Water
1 Cup Sugar, I used turbinado
Zest of one Orange
Juice of one Orange
2 Tbs Fresh Ginger, minced
Pinch of Salt
Splash of Cointreau (optional)

Directions


Prep Notes:  Always wash citrus before zesting it (or putting it in a drink)
My new method for getting grated or minced ginger?  Wash ginger and keep it in the freezer.  Grate FROZEN ginger, it's much easier to work with.

1.  Bring ingredients to a boil.


2.  Reduce heat to medium-low, simmer until thickened (15 to 25 minutes)


3.  Transfer to serving/storage dish and cool until needed.

Pomegranate Lemon Cranberry Sauce

This is probably one of the best Cranberry sauces I've made and has been my go to for leftovers this year.


Pomegranate Lemon Cranberry Sauce

Ingredients

3 1/2 Cups Cranberries, rinsed and drained
1 Cup Pomegranate Juice
3/4 Cup Sugar, I like turbinado
1/4 Cup Fresh Lemon Juice
2 Tbs Finely Grated Lemon Peel


Directions
Note:  Wash off citrus before zesting or peeling (or putting into drinks for that matter)


1.  Combine ingredients in a large saucepan

Save yourself some cleanup and dishes by grating right into the saucepan.

2.  Stir over medium/medium-high heat until sugar dissolves


3.  Bring mixture to boil then reduce to medium.


4.  Simmer until berries begin to burst, stirring often.


5.  Optional - Simmer until desired consistency.


6.  Transfer to serving/storage dish and chill until needed.

Cashew Chicken

Again with an Asian dish.  I rarely order cashew chicken.  I think I haven't even had it since I was in China for my study abroad, but I was looking for low-carb recipes and I came across this one from Recipe Girl.  

Cashew Chicken

Ingredients

2 Tbs soy sauce
2 Tbs dry sherry
1 large egg white
pinch of salt
1 tsp cornstarch
4 large skinless, boneless breasts
1/4 cup raw cashews
1/4 cup chicken broth
1/2 cup oil (The recipe calls for vegetable, I used half olive, half canola)
1 Tbs minced fresh ginger
1/2 cup sliced water chestnuts

Directions
1.  In medium bowl (or Ziploc bag), combine 1 T. soy sauce with wine, egg white, salt and ½ t. cornstarch; blend thoroughly. Cut chicken into ¼” cubes and toss in marinade to coat. Set aside to marinate for 30 minutes (and up to several hours). 

2.  Combine broth and remaining soy sauce and cornstarch. Mix well and set aside.

3.  Heat wok or large fry pan to medium heat and add oil. Add cashews and fry until golden brown. Remove and drain on paper towels.

4.  Drain chicken marinade. Fry chicken just until firm, about 45 seconds. Remove and drain on paper towels.

5.  Remove all but 2 T. oil from pan. Increase heat to medium high. Add ginger and stir fry until fragrant. Add celery and water chestnuts and stir fry for 1 minute.

6.  Add chicken and cashews and cook until chicken is done, about 2 minutes more.

7.  Stir broth to dissolve cornstarch, and add to pan. Cook over high heat until sauce thickens.

8.  Serve over rice and enjoy!

Pasta with Pumpkin Sauce

I may have mentioned my slight obsession with pumpkins.  I've been trying to find savory recipes for pumpkins to no real avail.  I mentioned my dilemma to my friend Zeina who is a great cook and baker.  She had one ready for me to try out at the top of her head.

Pasta with Pumpkin Sauce

Ingredients

Salt

1 Pound Whole Wheat Pasta (I used rotini, but the recipe calls for penne)

2 Tbs Olive Oil

3 Shallots, finely chopped

3 - 4 Cloves of Garlic, minced or grated

2 Cups Chicken Stock

1 Can (15 oz) Pumpkin Puree

1/2 Cup Heavy Cream

1 tsp Hot Sauce

2 pinches Nutmeg, freshly grated

2 pinches Ground Cinnamon

Salt and Pepper

8 leaves Fresh Sage, thinly sliced

Parmigiano-Reggiano

Add Ins - You can add to this sauce to add more vegetables or protein.  The below is what I used, but you could use chicken, peppers, whatever you have in your fridge!

2 Mild Italian Sausages
1 Zucchini, cut in 1/4 inch sections and then in half
1 Eggplant, cut in 1/4 inch sections and then in half

Directions
1.  Heat water for pasta, salt it and cook to al dente.

2.  Heat the oil over medium heat.  Brown Sausage.  Add shallots and garlic to the pan and saute for 3 minutes.

3.  Stir in chicken stock, then cream.  Season Sauce with hot sauce, nutmeg, cinnamon, salt and pepper.  Start with above guidelines, then season to taste.

Don't forget to taste!

4.  Add vegetables, reduce heat to medium low and simmer for 5 - 10 minutes to thicken.

5.  Stir in sage, toss with pasta and top with grated cheese to taste.

Chicken and Snow Pea Stir Fry

I've noticed that when I cook, I tend to choose recipes with a decidedly Asian flair.  Well, here's another!

Chicken and Snow Pea Stir Fry

Ingredients
2 Tbs Soy Sauce
1 Tbs Hoisin Sauce
1 tsp rice vinegar
1 tsp Corn Starch
1/2 tsp chili garlic paste
1 Tbs Brown Sugar
1 Tbs Olive Oil
1 Lbs Chicken breast, cut into bite sized cubes
1-2 Tbs Ginger, minced


Directions
Combine the soy sauce, corn starch, brown sugar, hoisin sauce, rice vinegar, and chili garlic paste in a small bowl.  Whisk until smooth.

Prepare Rice Noodles according to directions.  Try to time it so they are fresh when stir fry is done.

Heat oil a large skillet over medium heat. Add the chicken, ginger, and garlic, and stir fry until the chicken is cooked through.

Add the snow peas and sliced onion, and continue to stir fry until the vegetables are slightly tender.


Add the sauce to the skillet and continue to cook for a minute or two, until slightly thickened.

This dish has been Leftovers Approved!

Sweet and Sour Chicken

Sweet and Sour Chicken has always been a backup menu item for me the rare times we get chinese.  I used to LOVE be fine with the heavily fried food and gloopy sauces that come out of chinese take out, but as I get older I imagine it going straight to my hips and thighs (and if something is going to go there, I'd rather it be in the form of chocolate).  I've also wondered what is in that sauce.  Well, for this week's meal a la Jaimee I made sweet and sour chicken a little healthier AND I figured out what was in the sauce.

Sweet and Sour Chicken

Ingredients
1 pound of boneless and skinless Chicken Breasts, cut into 1" chunks
1 Egg White
1/2 tsp Kosher Salt
2 tsp Cornstarch
1 10-ounce can Pineapple Chunks (reserve juice)
1/4 cup Juice from the canned pineapple
1/4 cup White Vinegar
1/4 cup Ketchup
1/2 tsp Kosher salt
2-3 Tbsp Brown Sugar
1 Tbsp + 1 tsp Olive Oil
1 Red Bell Pepper, cut into 1 inch chunks
1 Yellow Bell Pepper, cut into 1 inch chunks
1 teaspoon grated fresh Ginger


Directions
Combine the chicken with the egg white, salt and cornstarch in a bowl. Stir to coat the chicken evenly.  Let sit for 15 minutes at room temperature or up to overnight in the refrigerator.

In the meantime, whisk together the pineapple juice, vinegar, ketchup, salt, and brown sugar to make the sauce.

Heat a large frying pan or wok over high heat until a bead of water instantly sizzles and evaporates.  Pour in the 1 tablespoon of cooking oil and swirl to coat.  It's important that the pan is very hot.  Add the chicken and spread the chicken out in one layer.  Let the chicken fry, untouched for 1 minute, until the bottoms are browned.  Flip and fry the other side the same for 1 minute.  The chicken should still be pinkish in the middle.  Dish out the chicken onto a clean plate, leaving as much oil in the pan as possible.

Turn the heat down to medium and add the remaining 1 teaspoon of cooking oil.  Let the oil heat up and then add the bell pepper chunks and ginger.  Fry for 1 minute.  Add the pineapple chunks and the sweet and sour sauce.  Turn the heat to high and when the sauce is simmering, add the chicken pieces back in. Let simmer for 3-4 minutes, until the chicken is cooked through.

Eric ever so politely told me it was really good, but rice would have been a nice addition.  Cut me some slack here, I can't think of everything!

Leftovers approved!

Asian Lettuce Wraps

Wow, I feel like this blog has become very food focused.  I'll probably start adding new types of posts, even if I don't have pictures.  Never fear though, the recipe posts will continue, partly because I've gotten some good feedback from my 3 readers and mostly because it's a good place for me to catalogue recipes I want to have Eric make part of the rotation.

So, back to the food!  Last week I went to Detroit on business and took the opportunity to go to dinner with my awesome step-sister, Kelly and her boyfriend, Antonio.  We went to a Japanese restaurant and ordered the Lettuce Wraps as an appetizer.  They were really delicious.  We all agreed that if we weren't trying to be civilized we'd be shoveling the remainder of the filling into our mouths with our hands and licking the plate.  I decided it would be in my best interest to try this dish at home and to try to make it a bit healthier (i.e. lighter and less goopy, but therefore slightly less tasty).  This is where Jaden Hair of Steamy Kitchen comes to the recipe rescue.

Asian Lettuce Wraps

Ingredients
For the sauce:  (I ended up doubling this recipe because I had A LOT of filling)
1½ tsp. Hoisin Sauce
1 tsp. Soy Sauce
½ tsp. Sesame Oil
1 tsp. Rice Vinegar
Freshly ground Black Pepper
1 tsp. Sriracha Hot Sauce
 
For the filling:
2 tsp. Canola Oil
2 cloves/1 tsp Garlic, minced
1/2 tsp Ginger, grated
2 Green Onions, chopped
1(ish) lb ground Turkey
Mixed Vegetables, chopped
   I used frozen peas, carrots, red pepper and onion
1/2 Green Apple, chopped
1 can Water Chestnuts, chopped

Toppings/Wrap:
1 head Butter Lettuce, leaves washed and seperated
2 Carrots, finely sliced

Directions
Combine all the ingredients for the sauce (hoisin sauce, soy sauce, sesame oil, rice vinegar, black pepper, sriracha sauce) in a small bowl and mix to blend.

Spend a lot of time cutting and chopping.

To make the filling:
1.  Heat oil in wok on high heat.  Add scallions, ginger and garlic and fry until fragrant.


2.  Add the ground turkey or chicken, breaking into small pieces, and cook until almost cooked through.

3.  Add the vegetables to the pan and cook for 1-2 minutes.

4.  Mix in the sauce and cook for about 1 minute until thickened slightly.

5.  Add the apples to the pan and toss to coat. Immediately remove the pan from the heat.

6.  Spoon the filling into lettuce leaves and enjoy!  Make sure you have napkins!

Leftovers approved!  I just ate the filling alone as leftovers for lunches.

Turkey and Green Bean Stir Fry

About a month ago I was lamenting to my riding girls about how Eric was going to make me start cooking on Wednesdays.  I'm not known for my fine palate or culinary prowess so I asked for help.  My friend Autumn, proprietor of Covet in Arlington, suggested I try this recipe from Food and Wine Magazine.

This took a few tries for me.  Apparently I don't know how to tell if oil is "simmering" or if additional ingredients are ready to be added.  I learned that you don't want to wait too long or things will burn, you'll get splattered with hot oil and your house will smell like smoke.  Take two went much better and though my kitchen was already a mess, the meal turned out to be very good.  The flavors were spot on.

Turkey and Green Bean Stir Fry

Ingredients
3 tbs vegetable oil
1 two inch piece ginger, peeled and cut into matchsticks (I didn't have this on hand so I used prepackaged crushed ginger instead)
4 garlic cloves, thinly sliced
1 lb ground turkey
salt and pepper, freshly ground
3 tbs soy sauce
3 tbs Japanese Mirin (a sweetened Saki that can be found in the grocery store near the soy sauce)
1 lb green beans, ends snapped off
2 c loosely packed basil (I used a mix of sweet basil and African blue and probably reduced the amount.  I shouldn't have)
1/4 cup peanuts, roughly chopped

Directions
In a large skillet, heat 2 tbs of oil until "simmering."  Apparently the oil doesn't actually simmer.  Throw a few drops of water in there and when THAT starts simmering you can move on to the next step.

Add the ginger and garlic and cook over medium heat until fragrant, about 30 seconds.

Add the turkey and season with salt and pepper.  Stir fry, breaking up the meat until it is almost cooked through

Add the soy sauce and mirin and cook for another minute or so until turkey is cooked. 

Transfer turkey to another bowl and wipe the skillet.

Heat 1 tbs of oil until "simmering" (see number 1!)

Add the green beans and stir fry about 5 minutes, until the beans are crisp, tender, and a little blackened.

Add the beans to the turkey and let cool for a little.

Add the basil, toss and serve!

Leftovers approved!  Use fresh basil after reheating for leftovers.