Pumpkin Chili

Bad news, kids. I had a reputation to maintain, but I just couldn't pull through for you this time. The church chili cook-off championship slipped from my fingers this time. It didn't stray too far, though, as it ended up with my brother (who incidentally, was a runner up to mine from last year). I'm not going to say I'm bitter, but just for an explanation, the judging panel was very different this year than last year. There were a lot more good ole' boys this year, and my artsy pumpkin version didn't really have the "man chili" persona the judges were looking for. Nonetheless, it is good. The pumpkin gives a real earthy body to the chili. Most people probably wouldn't be able to tell that it was pumpkin, but there definitely is something to it.


Pumpkin Chili

Ingredients

• 2 tablespoons butter
  
• 3 shallots
• 1 small vidalia onion
• 1 tablespoon ground cumin
• 1 tablespoon chili powder blend, plus more to taste
  
• 1 tablespoon minced garlic
• 1/2 green pepper
• 2 cans diced tomatoes, drained
  
• 2 cans black beans, drained and rinsed
  
• 1 can kidney beans, drained and rinsed
  
• 2 cups beef stock
• 1 can packed, pureed pumpkin
  
• 1 pound beef steak
• 2 teaspoons dried oregano
• 1 teaspoon paprika
• 1 tablespoon honey
• salt and pepper, to taste

Chop the shallot, onion, and green pepper to a fine dice. Melt the butter over medium heat in a large, heavy-bottomed pot. Add the shallot, onion, cumin, chili powder, and garlic. Stir until caramelized and very fragrant. Add the pepper, and stir just a little longer, until soft.

Add the tomatoes, black beans, kidney beans, beef stock, and pumpkin. Bring to a boil, stirring frequently, then reduce heat and let simmer (in total, you'll want it to simmer about two hours).

Meanwhile, heat a cast-iron skillet to medium high. Coat with a little olive oil. Salt and pepper the steak on both sides, and sear on the skillet, about 4 minutes a side. It doesn't need to cook through, just get a beautiful crust on both sides. Cut it into 1/4 inch cubes, and add to the chili.

Carefully to taste, add the oregano, paprika, honey, salt, and pepper. Stir frequently, and adjust seasoning as necessary.

Creamy Chicken Enchiladas

Kids, these don't even pretend to be authentic. Not even a little bit. I'm just shooting for "good." These enchiladas pack a creamy punch, let me tell you. Perhaps a little too creamy (if such a thing is possible), so be judicious with the sour cream.

I chose to use chicken thighs rather than the traditional chicken breasts, because I liked the richer flavor of the dark meat. However, with the richness of the sauce, you may prefer all white meat. Do whatever you want; I trust you.

You can serve with guacamole and other south-of-the-border (referring to Canada's border) fixins'.


Creamy Chicken Enchiladas

• about 2 pounds chicken thighs, skin and bones still on (they cook better, I promise)
  
• a few tablespoons olive oil
  
• 1 large, sweet onion, finely chopped
• 1 small can diced green chilies
• 2 cans cream of chicken soup
• 1 soup-can of milk
• 2 large dollops sour cream
• several sprigs fresh cilantro, finely chopped
• 10-13 medium tortillas
• A generous amount of shredded cheese
• salt and pepper, to taste

Preheat the oven to 350 degrees.

Brown the chicken on both sides in a flat-bottomed saute pan in the olive oil over medium-high heat (a few minutes each side). Transfer the chicken to a 9 by 13 inch pan, and bake in the oven for about 30 minutes, until golden and juices run clear. Set aside.

While the chicken is in the oven, return the saute pan to the stove, and add the onions and green chilies. Saute until soft. When the chicken is done cooking, remove the flesh from the bone, and shred it into the onion and chilies in the pan. Season with salt and pepper

In a seperate mixing bowl, combine the soup, milk, sour cream, and cilantro. Whisk until smooth. Add about 1/3 of the mixture to the onions and chicken in the saute pan, and stir to coat.

Reusing the same 9 by 13 inch pan you used for the chicken, coat the bottom of the pan with some of the soup mixture. Scoop a few spoonfuls of the chicken and onions mixture into a tortilla, wrap, and place in the pan. Repeat until the pan is full (probably about 10-12 will fit). Pour the rest of the soup mixture over the top, and top generously with the cheese.

Return the pan to the oven, and bake for 30-40 minutes until bubbly and golden brown on top.

Cilantro Pesto

This is a south-of-the-border twist on a classic Italian pesto (which I'm not terribly fond of, in all honesty, but people seem to get offended when I say that, so don't tell people). It's dead simple, and gives a great little kick to seafood, pasta, or as a topping for tacos or burritos.



Cilantro Pesto

Ingredients

• 1 cup loosely-packed cilantro leaves
• 1/2 cup high-quality extra-virgin olive oil
• 1/4 cup roasted almonds
• 1/4 cup Monterrey jack cheese
• 1 clove garlic
• juice of 1/2 lime
• 1 teaspoon sherry vinegar
• 1 teaspoon honey
• 1 teaspoon salt
• freshly ground pepper, to taste

Put all the ingredients in a food processor and pulse until smooth and even throughout.

Basic Beef Enchiladas

There is absolutely nothing exciting or clever about this recipe. I'm just putting it up because a friend asked for it. You could probably find better recipes all over the place. But it's fast, easy, and even domestically-challenged college boys can't mess it up. Enjoy.

Basic Beef Enchiladas

Ingredients

• 1 – 2 tablespoons oil or butter
• 1 small, yellow onion, finely chopped
• 1 ½ pounds ground beef
• 1 can green chilies
• Flour tortillas (the smaller, taco-sized kind)
• About 2 or 3 cans enchilada sauce
• Lots of shredded cheese (cheddar, Monterey jack, or something similar)
• Juice of 1 small lime (optional)
  
• Fresh cilantro leaves (optional)
  
• Chopped tomatoes, lettuce, sour cream, and guacamole for serving

Directions

Preheat the oven to 350 degrees.

Heat the oil / butter in a large, flat skillet over medium-high heat. Add the onion and sauté until translucent. Add the ground beef. Break apart and stir until evenly browned throughout. Add the green chilies. Work them into the ground beef, and stir until evenly mixed in. (add the lime juice, if using).

Pour some of the enchilada sauce over the bottom of a 9x13 inch casserole dish or similar-sized pan. Make sure the whole bottom is coated. Place a few spoonfuls of the beef mixture into a tortilla. Spread it evenly along the length of the tortilla. Roll tightly and place it in the plan. Repeat until you run out of beef.

Pour the remaining enchilada sauce over the tortillas, coating as much as you can. Top with the cheese (and cilantro, if using).

Place in the oven for about 20 – 30 minutes, until the cheese is melted, and the sauce is bubbly. Let cool a few minutes. Serve plain, or ranchero style with lettuce, tomatoes, sour cream, and guacamole.

Southwestern Chicken Tortilla Soup

This soup was born of necessity on a cold winter day. I love chicken soup--I believe it heals what ails you--but it can get just a little on the bland and boring side. A few little twists give it a nice little kick. Also, this was an opportunity to try out a great little trick suggested by Sara Foster who suggested simply using sliced tortillas boiled for a few minutes to make dumplings. It works perfectly. I use about half broth and half water for the liquid, because I don't really like it strong: I like to be able to taste the vegetables and seasonings, so you can adjust the ratios of broth to water however you'd like. A word of explanation: I originally started making chicken noodle soup, so the picture has carrots and celery in it, which weren't bad, but I probably wouldn't suggest them in this version of the soup.


Southwestern Chicken Tortilla Soup

Ingredients

• About 2 - 3 cups chicken broth
• About 2 - 3 cups water
• 1 large uncooked boneless, skinless chicken breast
• 1/2 medium onion, diced
  
• 1 heaping tablespoon diced green chilies
• about 1/2 cup corn
• 1 large flour tortilla, cut into strips
• 1 medium tomato, diced
• 1 avocado, sliced
• 1 tablespoon fresh cilantro, finely diced
• salt and pepper, to taste
• shredded cheese, to top

Bring the broth and water to a boil in a large pot, add the chicken, onion, and chilies and simmer until the chicken is cooked. Shred the chicken breast, and add back to the broth. Add the corn and the tortilla strips. Allow it to simmer for about 5 minutes, or until the strips plump up. Add the tomato, avocado, and cilantro. Stir and allow it to heat through. You don't want to cook these last additions--just heat them. Season to taste, then ladle into bowls and serve with shredded cheese.

Sweet Potato Chicken Chili

This one won awards, folks. Not kidding: the church chili cook off in-the-bag. Some would accuse me of stacking the judges in my favor. While vehemently denying that accusation, I will admit that I had a lot of friends on the panel, and there may have been some unspoken, implied pressure, I did nothing illegal or unethical, so I submit that the verdict stands.


Now, the sweet potatoes will certainly throw a few people, so just be ready for that. It's not your typical recipe, but I really love the flavor of it.


Sweet Potato Chicken Chili

Ingredients

• 1 medium sweet vidalia onion, diced
  
• 1 heaping teaspoon cumin
  
• 2 cans white beans (great northern or navy beans), with liquid
  
• 1 can fire-roasted, diced tomatoes, with liquid
  
• 1 can mild green chilies
  
• 1 sweet potato, peeled and finely diced
• chili powder, to taste (about 1 teaspoon)
• up to 1 cup chicken broth
  
• 2 cups shredded, cooked chicken breast
• the juice of 1 lime
• salt and pepper, to taste
• splash of apple cider vinegar
• fresh cilantro leaves
  
• fresh sliced avocado
  

Heat a little olive oil in a saucepan, and saute the onions and the cumin until translucent and fragrant. Add to a slow-cooker with the beans, tomatoes, chilies, sweet potato, chili powder, and some of the broth. Cook on low for several hours. About an hour or so before serving, switch the heat to high add the chicken, lime juice, salt and pepper, and vinegar. If too thick, add some more broth. To serve, top with chopped cilantro and avocado.

Black Bean Soup

So, I like soup. Like a whole lot I like soup. I have done some crazy scrounging the last few weeks for a killer soup recipe for a crowd, and ladies and gentlemen, I think I found it. Care of Smittenkitchen (where I find many good things which I copy, experiment upon, and end up posting here), to you, with love.

This is also one of those recipes, for those of you who thrive on "secret ingredients," where no one will ever figure out the secret ingredient. I mean, come on, who puts pumpkins in black bean soup? The flavor is so mellow, no one will tease it out, but boy howdy, does it work in this mix.

Now, be aware, this makes a lot of soup, but it's just because the ratios work out better in these quantities. You can half it if you want, but then you've got to store a lot of halves of cans of beans, tomatoes, and pumpkin.


Black Bean Soup

Ingredients

• 2-3 tablespoons butter (enough to melt and coat the bottom of a pan)
  
• 1 large sweet onion
• 4 shallots
• 4 garlic cloves
• 2 scant tablespoons cumin
• 1 teaspoon cinnamon
  
• 3 cans black beans, drained
• 1 can plain tomatoes, drained
• 1 can pumpkin puree
• 4 cups beef broth
  
• 1/2 cup apple cider
• 1 tablespoon apple cider vinegar
• juice of 1/2 lime
• salt and pepper, to taste
  
• sour cream, to garnish

Peel and coarsely chop the onions and shallots. Melt the butter in a pan over medium-high heat, and throw in the onion, shallots, garlic cloves, cumin, and cinnamon, and stir until golden brown and slightly caramelized (this is my favorite part).

Add the black beans, tomatoes, pumpkin, beef broth, and apple cider. Blend until smooth with an immersion blender (being very careful not to splash oneself completely, because that is embarrassing when it comes time to face your guests).

Bring to a boil, then reduce heat and simmer for 10 - 20 minutes, stirring frequently. Just before serving, add the vinegar, lime juice, and salt and pepper to taste. Serve in bowls, topping with a dollop of sour cream.

Pineapple Pork Mexican-Wannabe Salad

In Utah where I spent the last several years, there are a few "Fresh Mexican" restaurants, all of which are identical except for a few trivial differences. Notwithstanding, there is an enormous feud as to the quality of one versus the others. Now I have strong opinions about which is best, but this isn't the medium for that debate. They're all pretty good, but being on the east coast now, I can't feed my pork salad addiction in the same way I did in Utah. This is kind of a collection of the best of several different restaurants, but I quite like the outcome.

The term 'salad' is used loosely here; it's really more of an open burrito with lots of lettuce and toppings, but I don't complain about the semantics: I just eat.

I'll warn you on this one, it has a lot of different components, all of which need to be ready as the same time. Make what you can in advance (I find a slow cooker and a rice maker indispensable). This looks like a whole lot: it can be simplified by substituting ready-made ingredients for the salsa, guacamole, salad dressing, etc.


"Fresh Mexican" Pork Salad

Ingredients

• 8 - 10 tortillas
  
• 1 - 2 cans black beans
• 1 - 2 heads romaine lettuce, chopped into thin strips
  

• Pineapple pork roast
• 1 medium pork roast (about 2 pounds)
• 1 can pineapple tidbits
• a few splashes or Worcestershire sauce
• 1 tablespoon minced garlic
• 2 - 3 tablespoons brown sugar
• Salt and pepper
  

• Cilantro lime rice
• 3 -4 cups white rice
• water, salt, and butter to follow rice-maker's instructions
• a few sprigs fresh cilantro
• 1 -2 tablespoons lime juice
• 1 tablespoon honey
  

Toppings

• Pico de gallo (click here for recipe) or salsa
• Shredded cheese
  
• Guacamole (click here for recipe)

• Caramelized onions
• 1 medium yellow onion, cut into half-rings
• 2 tablespoons butter
• 2 -3 tablespoons brown sugar

• Tomatillo ranch dressing
• 1 packet buttermilk ranch dressing mix
• 1/2 cup buttermilk
• 2/3 cup sour cream
• 1/2 cut mayonaise
• 1 large tomatillo
• A splash of lime juice
• A few springs cilantro

• Lime wedges and cilantro sprigs, to garnish

I'm going to take you through these instructions in order of how I would do them.

The day before (or any spare time during the day):

• Pico de gallo: make it and put it in an airtight container in the fridge
• Tomatillo ranch dressing: combine all ingredients in a food processor or blender and process until very smooth. Put in a container and refrigerate

The morning of the meal

• The pork: put all the roast ingredients in a crock pot or slow cooker set on low (for about 6 - 8 hours). Just let it sit throughout the day: you want it to be very tender and juicy. You should be able to just pull it apart with tongs.

1-2 hours before the meal

• Cilantro lime rice: put all the rice ingredients in a rice cooker and let 'er rip (I love rice cookers)
• Guacamole: assemble the guac, cover with a little more lime juice, and refrigerate it in an airtight container (you really don't want it to go brown)

10 minutes before the meal

• Black beans: empty the beans, juice and all, into a small saucepan and let simmer on low until heated well through
• Onions: melt the butter in a frying pan on medium heat. Add the onions and brown sugar. Stir-fry until the onions are translucent and a golden brown.

This is how I assemble my salad: put a tortilla in a large cereal bowl, add the rice, beans, pork, and onions (all the warm ingredients). Then add the lettuce, cheese, salsa, guacamole, ranch dressing, and squeeze the lime juice over top.

Guacamole, revisited

In a previous post, I spent a good amount of time philosophizing about guacamole, and there I offered one interpretation. I tend to like that interpretation quite well. However, I feel that guacamole has many forms and purposes, and while the aforementioned recipe is great for topping nachos, stuffing burritos, etc., this one stands all on its own. It needs to hold no grown-up's hand. You just eat this stuff straight (well, usually with chips, but you get the idea).



Chunky Guacamole

Ingredients

• 3 large hass avocados
• 1 lime
• 1 clove garlic, minced or crushed
• 1 small jalapeño pepper, finely diced
• 1/2 red onion, chopped finely
• several sprigs fresh cilantro, chopped finely
• pepper and salt, to taste
• 1 roma tomato, chopped finely

Cut the avocados in half and scoop the flesh into a bowl. Cut the lime in half and squeeze the juice over the avocados to keep them from browning. Add the garlic, jalapeno, onion, and cilantro. Cut up the avocado flesh with a butter knife throughout, but don't mash it too much. The stirring and mixing with mash up some of the soft flesh naturally, but you'll still get nice chunks of avocado in there, too. Tasting frequently for correct seasoning (and also because it's good, and who doesn't want to taste it?). Gently fold in the tomatoes last, being careful not to crush them.

Pico de Gallo

With tomorrow being Cinco de Mayo, it's time for the entire United States of America to celebrate Mexican history. True, no one in America really knows exactly what we're celebrating on the 5th of May (contrary to popular belief, it is NOT the Mexican equivalent of the 4th of July, the USA's independence day; Mexico celebrates it's independence from Spain on September 15th and 16th). Cinco de Mayo is actually the day a small Mexican army defeated the much-larger and much better-equipped French army in the Battle of Puebla, and is now a celebration of national pride. Look there, recipes and a little history lesson.

So, even if we don't all understand the historical significance, we do all understand that Cinco de Mayo is a day for Mexican food. Thus, here is my recipe for pico de gallo. I like the freshness of this recipe, but without the heat of other salsas. If you're looking for a scorching heat experience, feel free to add jalapeños or other peppers, but this recipe is purely for the fresh taste.

As with all my recipes, the ratios here are very approximate: add more or less of whatever you want. Plus, this recipe makes a very small batch: double or triple as needed.

Pico de Gallo

Ingredients

• 2-3 Roma tomatoes
• 1 medium tomatillo
• 1/3 red onion
• Several sprigs fresh cilantro
• 1-2 cloves garlic, minced
  
• 2 tablespoons lime juice
• 1 teaspoon chili powder
• Salt and pepper to taste

Chop all vegetables to similar-sized pieces (they will process more evenly in a shorter amount of time), and throw them into a food processor with the metal chopping blade. Process with a few short pulses until you reach your desired consistency. Test a little to make sure you got your balance of lime, salt, and garlic right and adjust as necessary. Serve as a topping for tacos, salads, or anything else.

The Golden Triangle of Guacamole

Guacamole is an art form, not just a condiment. I make a big deal about guacamole, I eat it frequently, and when I go to Mexican restaurants, I order based on what comes with a side of guac. It's one of the great pleasures of life.

It also seems like everyone on earth has their own "secret recipe." I've had guac presented as nothing more than crushed avocados, and elaborate, colorful concoctions of tomato, corn, onion, and carrot. One could almost say that guacamole is controversial. Lemon or lime? Tomatoes? Cilantro? Sour cream? Chunky or a big pile of green, creamy gloop?

I say, make it however you want. Let's rejoice in the diversity and flexibility of the avocado. However, in an attempt to guide the making of perfect guacamole, I present the following tool to help.

The golden triangle of guacamole:Similar to life, guacamole is all about achieving balance. As long as you achieve a balance right for you, who cares how you get there. Guac has three components, and suggestions for those components are included. Mix and match however you want
Freshness

• Avocado
• Tomato
  
• Cilantro
• Sour cream

Zing

• Lemon juice
• Lime juice
• Garlic
• Salt
  

Bite

• Onion
• Chili powder
• Pepper
• Green chilies
  

Experiment away, but consider the occasion. Guac must adapt. If it's a stand-alone dip, you probably want something a little more full-flavored, chunky, with vegetables (tomatoes, onion, etc.). If it's a topping for tacos or in a burrito, you'll want to to be smoother, simpler, and less in-your-face.

Now after all this theory and philosophy, let me give you my interpretation of guacamole. I would use this one for topping and stuffing, not as a dip with chips. For another, chunky version better suited for a dip, click here.


Guacamole

Ingredients

• 2 large, ripe avocados
• A large spoonful of sour cream
• The juice of 1 lime (have some more on hand, you can also use some lemon juice if it's not zingy enough)
  
• 2 cloves fresh garlic or about 1 tablespoon minced garlic
  
• Several sprigs of fresh cilantro
  
• 1 - 2 teaspoons chili powder
• Salt, to taste
• Pepper, to taste
  

Put half of one avocado, the sour cream, lime juice, garlic, several cilantro leaves, and the chili powder in a food processor and blend until very smooth.

In another bowl, smash the remaining avocado with a fork, leaving it quite chunky. Add the processed mixture and mix well, seasoning with salt (you'll probably need a good bit) and pepper. Add more of anything you think it needs until balance is achieved.