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Showing posts from October, 2016

Oaxacan Black Bean Soup

This is another easy, delicious recipe from Rick Bayless's Mexican Kitchen. Even my husband liked this, and he's not a bean soup lover. I didn't add the shrimp because I couldn't wrap my mental taste palate around them in black bean soup. Also I was just throwing this together and didn't have any. We didn't miss them but I might try them next time. Oaxacan Black Bean Soup Makes 7 cups, serving 6 12 ounces (about 2 cups) black beans, picked over 4 avocado leaves or 1 stalk fennel, roughly chopped (I used a bit of ground fennel seed) 1/2 cup (4 ounces) chorizo sausage, casing removed, crumbled 1 small white onion, diced Salt, about 1 teaspoon (I needed much more ... about a tablespoon) 1/3 cup vegetable oil, for frying 4 to 6 corn tortillas (preferably stale sort-bought ones), sliced into 1/8-inch wide strips, for garnish (Bayless says you can use broken, good quality chips instead of frying up the tortilla strips ... and I did. Delicious!) 8 ounce

Tacos of Tomatillo Chicken with Wilted Greens and Fresh Cheese

This is from Rick Bayless's Mexican Kitchen which has some of the easiest authentic Mexican recipes ever. And the most delicious. We found this made a good one dish supper. This looks much more difficult than it is. Just forge ahead and don't worry. Tacos of Tomatillo Chicken with Wilted Greens and Fresh Cheese For 1-1/4 cups Essential Simmered Tomatillo-Serrano Sauce 8 ounces (5 to 6 medium) tomatillos, husked and rinsed. Fresh serrano chiles to taste. (roughly 2), stemmed 1-1/2 tablespoons olive or vegetable oil 1/2 medium white onion, roughly chopped 1 garlic clove, peeled and roughly chopped  1 cup chicken broth 3 tablespoons roughly chopped cilantro Salt, 1/4 to 1/2 teaspoon, depending on the saltiness of the broth -------------- Other Ingredients 12 corn tortillas (plus a few extra, in case some break) 2 cups firmly packed sliced chard leaves, lamb's quarters (quelites), sliced amaranth greens (quintoniles), purslane (verdolagas) or spinach (all p

Poached Chicken

From Rick Bayless's Mexican Kitchen. This turned out some of the tenderest, juiciest chicken I've ever had. It's a great technique for a lightly flavored broth as well as chicken to use in various recipes. Poached Chicken Makes about 1-1/2 pounds poached chicken, about 3 cups shredded.  1 medium white onion, sliced 2 garlic cloves, peeled and roughly chopped 1 teaspoon salt 1 good size (3 pound) chicken, cut into quarters (I used a 5 pound chicken, came out great with same timing) 2 bay leaves 1/4 teaspoon dried marjoram (didn't have it, didn't miss it) In a large (6-quart) pot, bring 8 cups of water to a boil. (I used 10 cups because of the larger chicken.) Add onion, garlic, carrot, salt and chicken back (if you're lucky enough to have a separated one - I did because I cut up a whole chicken myself ), neck, heart and giblets. Skim off any foam that rises after a minute or two, partially cover and simmer over medium-low for 20 minutes. Add dark