Chicken Stew with Butternut Squash and Roasted Poblanos

The inspiration from this stew came from one of my coworkers. She loves roasted poblanos and uses them in many recipes. She makes a stew with lean ground chicken, acorn squash, and roasted poblanos. I texted her one day and asked her what sesasoning she used for her stew. She texted back and said she varied the spices depending on her mood. Some days it's herbs de provence and other days it's jerk seasoning and rosemary. Sometimes she adds parmesan cheese and other days she uses white wine vinegar and tobasco.

I went ahead and I used whatever I found in my spice drawer. I didn't have ground chicken so I just chopped up some chicken breast.


Chicken Stew with Butternut Squash and Roasted Poblanos

1 tablespoon olive oil
1 pound chicken breast (fine-medium dice) or 1 pound ground chicken
1 clove garlic
1 shallot, diced
1 tablespoon Jerk Seasoning
1 tablespoon Essence of Emeril
black pepper, to taste
sea salt, to taste
1 butternut squash, peeled and cubed
water, to cover
1 teaspoon Better Than Buillion
1 to 2 poblanos, roasted and diced

1. Heat olive oil in a medium dutch oven over medium heat. Saute chicken breast, garlic, and shallots. Cook until chicken is lightly golden.
2. Add jerk seasoning, Essence of Emeril, black pepper and salt.
3. Add butternut squash, water and Better Than Buillion. Bring to a boil and cook until squash is soft.
4. Add poblanos and return to a boil.

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Saffron Israeli Couscous Salad

Edit 9/3/18 -- I'm rereading my recipe to make for a potluck and I believe I omitted the sun-dried tomatoes from the recipe I posted.  I actually found my recipe posted on another blog. The person made the recipe as written without the sun-dried tomatoes. 

It's now 2018 and Udi's has since been sold and is now primarily a gluten free line of breads and granola. The catering company and bakery still operates under a newname Etai's. I remember when I was processing AP for the Foundation and the vendor we had in the system for lunch catering was "Udi the Sandwich Man." Udi's was not focused on gluten free products. They had a line of gluten free sandwich breads and pizza crusts but that was about it. Udi's offered a wide selection of sandwiches, sides, and salads. I always looked forward to their tray of assorted mini sandwiches. The bite-size vegetarian sandwich with sprouts and avocado was a favorite of mine.

The inspiration for this salad comes from Udi’s Foods, a local bakery/caterer. Udi’s bakes some of the most wonderful breads in Denver. My favorite is their cranberry walnut. They also make delicious sides to go with their sandwiches and salads. Their sides include: Saffron Israeli Couscous salad, Cranberry Quinoa, Taboulleh, Crab Artichoke Pasta and other various pasta and potato salads. My favorite side is the Saffron Israeli Couscous.

Although it is my favorite, I can’t seem to remember the last time I actually had this salad. I haven’t attended any meetings where they served Udi’s and the Udi’s Bread Café in Stapleton doesn’t include the salad on their menu.

I had some Israeli couscous in the pantry and I wanted to try making the salad but I couldn’t recall the ingredients. I decided to just toss a few things together and it ended up tasting pretty darn good.

Israeli couscous is a toasted pasta that is pretty pale in color. I infused the water with saffron threads. The saffron turns the couscous a beautiful yellow color.

Saffron Israeli Couscous Salad:
1 ¼ cup water
pinch of saffron threads
1-8.8 ounce bag Israeli couscous
2 tablespoons light tasting olive oil
¼ cup onions, diced
4 ounces mushrooms, sliced
¼ cup yellow bell pepper (or any color)
4 sun-dried tomatoes, sliced
salt
pepper
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
¼ cup flat leaf Italian parsley, chopped


1. Boil water in a medium saucepan. Add saffron and the couscous. Return to a boil, lower heat and cover. Stir occasionally. Cook about 8 minutes. Turn off heat and allow couscous to absorb the water before fluffing.
2. Meanwhile, in a medium skillet, heat light olive oil. Add onions and mushrooms and sauté until tender.
3. Fluff couscous and transfer to a larger bowl. Add sautéed onions and mushrooms and the rest of the ingredients. Toss everything together and refrigerate several hours before serving.

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Puerto Rican Style Pink Beans and Rice (Habichuelas con Arroz Blanco)

We often place lunch orders at a small catering company called House of Plantain. The owner of the company makes this delicious side dish she calls Arroz Blanco + Habichuelas. This version of rice and beans is different from any version I have ever had. The beans are slightly sweet and creamy in a tangy tomato-based sauce. I can never decide on the side dishes so I usually skip the entree and order a few of the side dishes instead.

I had a craving for this pink beans and rice dish but unfortunately, House of Plantain requires at least 24 hours notice. I talked to a coworker and she described her method for making Puerto Rican rice and beans. She has stashes of homemade sofrito in he refrigerator. I went out and bought a jar of Goya brand sofrito. I couldn't find the Goya brand sazon with coriander and annatto so I had to subsitute with coriander, cumin, annatto and garlic.

I ended up serving this on the side of some grilled chicken breast seasoned with Goya adobo seasoning.

Pink Beans:
1 tablespoon olive oil
½ onion, diced
2 cloves garlic
1 green chile pepper such as cubanelle or green chile, finely diced
¼ cup sofrito
¼ cup recaito
2 15.5 ounce cans pink beans, rinsed and drained (or use 4 cups of cooked pink beans)
1 8 ounce can tomato sauce
½ cup water
2 potatoes, peeled and cubed
salt
pepper
1 envelope Goya sazon con achiote (or use  ¼ teaspoon ground cumin, ½ teaspoon Mexican oregano, ¼ teaspoon ground coriander seeds, ¼ teaspoon ground annatto seed)
cilantro, chopped

1. Heat a medium dutch oven over medium heat and add oil. Add onion, garlic, chile, sofrito and recaito. Saute until fragrant.
2. Add beans, tomato sauce, water and potato. Bring to a boil and lower heat to a simmer.
3. Add salt, pepper, and sazon (or cumin, oregano, coriander, and annatto. Continue to simmer until sauce thickens and potato is fork-tender.  Garnish with cilantro.


Rice
1 tablespoon olive oil
2 cups long grain white rice
4 cups water

1. Heat a medium dutch oven over medium heat. Add oil and rice. Saute rice until rice is opaque white in color and very slight golden on the edges.
2. Add water and bring to a boil. Allow to boil about 5 minutes and then lower heat to a low simmer. Stir rice, cover with a lid and cook for another 15 minutes or until rice is soft. Let rice sit 15 minutes and fluff using bamboo rice spatula.

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Happy Easter! Our Easter Dinner for Two

We actually had dim sum planned for today but plans were canceled so the bf and I decided on an impromptu Easter dinner. I picked up a ten pound ham. (Hey the bone has got to weigh at least four or five pounds!)

I didn't want to go overboard so I asked the bf what were some of his Easter must-haves. His only request was deviled eggs.

Our Easter Menu:

- Smithfield Country Ham
- Deviled Eggs
- Gratin Dauphinois (aka Scalloped Potatoes)
- Green Beans
- Pomelo and Shrimp Salad
- Bread (I had french baguette and the bf had sourdough.)

It was a no fuss dinner.

Gratin Dauphinois, Au Gratin Potatoes or Scalloped Potatoes

The first time I had Gratin Dauphinois, I thought I was eating really special potatoes fit for a future king. I assumed it was a dish made in honor of one of dauphins of France. It reminded me of Pommes Duchesse and Pommes Anna. I don’t know details of the history behind these dishes. I remember reading about these potato dishes, with fancy sounding names, in Larousse Gastronomique and Escoffier.

I don’t have a recipe for this dish. It is one of those things that I just eyeball because it all depends on how much potatoes I have to work with. My three potatoes may be four of yours. This is what I do.

I take a couple potatoes, wash them, peel them and then slice them thinly. (Do not rinse the sliced potatoes because you want to retain the starch.) I put the sliced potatoes in a pan and eyeball the milk, half and half, or cream. (I like to use a mix of milk and half and half because heavy cream is a bit too decadent.) I then grate just a bit of nutmeg into the pot and then season with salt and pepper. I cook it on the stovetop for a few minutes to get them started. (Stir them frequently so that they don’t burn.) The milk/cream will thicken up with the help of the potato starch.

Then I prepare a baking dish. (My au gratin dishes are usually too small for the quantity I am accustomed to cooking.) I take a clove of garlic, cut it and rub the cut sides all over the baking dish and then coat the dish with butter. Pour the simmered potatoes in the baking dish and bake in a preheated 400 degree oven until it is all bubbly and golden on top.

True Gratin Dauphinois does not include onions or cheese but you can add it if you are feeling it. I sometimes like caramelized onions with my potatoes. Layer and top with gruyere cheese (or even parmesan or cheddar) if you like. If you do choose to stray and add onions or cheese, be prepared to call your dish au gratin potatoes or scalloped potatoes. I decided to keep it simple and authentic today so I can call mine Gratin Dauphinois. Try it without the cheese. I promise you won't miss it. The potatoes are creamy and rich enough on its own.

Thai Pomelo Shrimp Salad

I bought a really delicious pomelo last week so I went out and bought 8 more. I love pomelos but I hate grapefruit. If you are like me and hate the taste of grapefruit, you should give pomelos and try. The taste is similar to a grapefruit but without the bitterness or acidity. I usually eat my pomelos plain but I was reading a few of my favorite food blogs (rasa malaysia and wandering chopsticks) and both blogs have posts for pomelo salad. The one of rasa malaysia was a guest post by the author of the shesimmers blog. I have to admit that I've never tried pomelo salad before so I didn't know what to expect.

I couldn't decide on the Thai or the Vietnamese version of the salad. I love both Thai and Vietnamese food. Initially I was planning on doing the Vietnamese version found on Wandering Chopsticks blog but I didn't have any Vietnamese coriander so I went with the version found on rasa malaysia. I have to admit that I was a little lazy with the prep. I cheated quite a bit. I skipped the coconut milk because I didn't want to open a can of coconut milk. I used fried shallots from a jar and I poached the shrimp in the microwave. (I feel I must apologize to the author of the recipe.) Fortunately, I did have some raw peanuts that I toasted a few weeks ago.

These pomelos were on the smaller side. I usually get volleyball-size pomelos at the Asian grocery store. I scored the pomelo to make peeling easier. I then used kitchen sheers to help cut the pith and then carefully remove the segments.

If you take prescription drugs, you may notice the grapefruit and grapefruit juice warning label on your prescription bottle. Grapefruit contains a compound that interacts with certain prescription drugs. (There's a long list of prescription drugs affected and they range from allergy meds to cholesterol-lowering meds.) The compound inhibits an enzyme called CYP3A that breaks down the drug, resulting in more of the drug being absorbed by your body. Controlled Release, Sustained Release and Extended Release drugs are also affected by the compound - causing the entire dose to be absorbed at once. Does this mean a possible overdose? I'm not sure. Pomelos are not as popular or as widely available as grapefruits. (Although they are gaining in popularity and several of my local groceries are now carrying them.) There's not much information about pomelos and prescription drugs. I'm sure many pharmacists and doctors have never even heard of a pomelo and when you say "similar to a grapefruit," the advice would probably be to err on the safe side.

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Napa Cabbage Soup

My mom made this really simple soup when I was home a few weeks ago. She bought about fifty pounds of napa cabbage because she found a great deal on it (5 pounds for $1). When I returned to Denver, I sent the bf to get some napa cabbage from the store.


Chicken (Use bone-in chicken for more flavor. I used drumsticks.)
Napa cabbage, sliced
green onions, sliced
ginger, cut into matchsticks
salt
MSG
fish sauce

Method:
Simmer chicken in a medium pan. Add the rest of the ingredients. (I'm sorry. It's not much of a recipe.)

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Candied Pumpkin

This is another stock post that I keep for those periods when I am too busy to cook and blog. (I was out of town for a baby shower. I'll post pictures from the shower after I download them from my phone.) I made this back in early December when I had an extra sugar pumpkin from Thanksgiving.

The recipe is pretty simple and straightforward. I didn't use the exact same method as my grandmother but her cooking is very forgiving. I used a sugar pumpkin instead of a pumpkin from grandma's garden. I also substituted granulated and palm sugar for the piloncillo sugar cones.

Candied Pumpkin

1 sugar pumpkin, butternut squash, buttercup squash or kabocha pumpkin
1 ½ cups granulated sugar (or two Piloncillo cones)
2 cups water
2 disks palm sugar (about ½ cup)
pinch salt
½ cup coconut cream

1. Cut pumpkin in half and scoop out the insides. Wash thoroughly and then cut into 2 inch by 2 inch pieces. Set aside.
2. In a large saucepan, caramelize granulated sugar until golden brown. Carefully add water and palm sugar and allow sugar to dissolve. (If using piloncillo sugar, skip the caramelization step but cut the cones into smaller chunks and dissolve in water. Omit palm sugar.) Bring syrup to a boil.
3. Add pumpkin pieces and cook until soft. Turn off heat and allow pumpkin to soak in syrup for about 30 minutes or longer.
4. Meanwhile, make coconut sauce by heating ½ cup coconut cream with about ¼ cup pumpkin cooking syrup.
5. To serve: Place several wedges on a plate and drizzle with coconut sauce.

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Mom's Crab Rangoon and My Wonton Wrapped Shrimp

The bf loves crab rangoons (aka crab cheese wontons). You can only imagine his excitement when my mom made them for my friend's baby shower. He ate three dozen. He told me to get my mom's recipe since her wontons were better than the ones served in restaurants.

I called my mom and asked for her "recipe." She told me the ingredients. Her secret ingredient is Knorr chicken bouillon powder. She also adds frozen peas or frozen mixed vegetables to the filling.

I made the platter above to take over to dinner at a friend's house. It was a dinner for four.

Mom’s Crab Rangoons (Crab Cheese Wontons)

1 package 8 ounce cream cheese
2 stalks green onions, finely diced
3 sticks imitation crab meat, finely diced
½ cup frozen peas
1 teaspoon chicken bouillon powder
freshly ground pepper
1 package square wonton wrappers

1. Mix cream cheese, green onions, crab meat, peas, bouillon powder and ground pepper.

2. Fill wonton wrappers and shape. I use water to seal the edges. (I'm not wrapping them the same way they do it in the restaurant. My mom doesn't either. She says it is a pain. I make them more like tortellinis.)

3. Freeze them and then fry. (I don't know why but I always like to freeze my wontons and egg rolls before frying them.)

Place a spoonful of filling in the center (or off-center like me) and fold to form a triangle. Bring the two tips of th folded end together.

I also left a few as triangles to store in the freezer. I took the rest over to dinner at a friend's house. She also loves crab rangoons.

I think they look like little pudgy pokemon puffs.

And now the Wonton Wrapped Shrimp.

This is really not a recipe. One of my classmates in middle school showed me a very simple way to cook shrimp. We used small egg roll wrappers instead of wonton wrappers but I think both wrappers work well.

What you need:
Shrimp
Mae Ploy Sweet Chili Sauce
Wonton or small egg roll wrappers

Method:
Peel and devein shrimp but leave the tails on.
Dip shrimp in Mae Ploy sauce and coat well.
Wrap the shrimp.
Fry.

I told you it was easy.

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Raw Cranberry Relish

I used to cook my cranberry sauce on the stove top but last year I decided to make a raw version. I found that I preferred the raw version over the cooked. This year I made the relish the night before Thanksgiving and kept it refrigerated until dinner.

The pictures are not from Thanksgiving. I forgot to take pictures so I remade the relish today. It looks exactly the same as the one I made for Thanksgiving. Now I need to figure out a way to use almost a quart of cranberry relish.

Raw Cranberry Relish

1 12 ounce bag fresh cranberries, washed and drained
1 apple, peeled, cored and diced
1 cup apple juice (I like to use Odwalla)
1 teaspoon orange zest
1 teaspoon ground cinnamon
½ cup sugar

Put all ingredients in a blender and blend until smooth. Transfer to a container and refrigerate until ready to use.
Yield: Just under 1 quart

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Baked Sweet Potato Fries

I bought a case of sweet potatoes for Thanksgiving. I only needed five pounds of it so I spent the week before Thanksgiving eating baked sweet potatoes for dessert. I think the case were of the beauregard or the garnet variety. I typically do not like this type because most of the time they are cooked in syrup and topped with marshmallows. They are also very watery. I prefer the white or light yellow-fleshed varieties such as boniato, satsuma-ino, or the puple-fleshed varieties such as Okinawan.

We were having turkey burgers for dinner one day so I decided to baked some sweet potato fries.

- Two sweet potatoes, peeled and cut into 1/4 inch by 1/4 inch by 1 1/2 to 2 inches long (this is called the batonnet cut if you are brushing up on your knife skills)
- canola oil (I'm using Enova)
- sea salt

1. Preheat oven to 425 degrees. Prep sweet potatoes and coat with oil and salt.
2. Spread sweet potatoes on a foil-lined baking sheet. (This is where the silpat doesn't work too well so stick with aluminum foil.)
3. Bake in preheated oven for about 15 minutes and then flip and cook another 15 minutes. Continue to flip until golden brown.

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Asparagus Stir-Fry

I had a bunch of asparagus leftover from Thanksgiving so I decided to do a simple stir-fry. I also found a red bell pepper in the crisper. Stir-fries are really simple and you can use pretty much any meat and vegetable combination on hand. I used chicken breast because I love chicken but I've made this in the past with seitan, tofu, pork and beef.


1 chicken breast, cut into bite-sized pieces
2 cloves garlic, minced
1 Thai chili, chopped
MSG, to taste
Salt, to taste
Black pepper, to taste
2 teaspoons sugar
2 tablespoons canola oil
1 bunch asparagus, cut into 2 inch pieces
1 red bell pepper, cut into bite-sized pieces
fish sauce, to taste (about 1 tablespoon)
maggi sauce, to taste (about 1 tablespoon)

1. Mix chicken breast, garlic, chili, msg, salt, pepper and sugar in a small bowl and allow to marinate while prepping the veggies. Cut the asparagus into 2 inch pieces. (I am using thin asparagus so I do a straight cut. When I used the thicker asparagus, I usually cut on a bias.)
2. Heat a wok or sauté pan over medium-high heat. Add oil. When oil is hot, add chicken mixture and sauté until chicken is cooked through and slightly browned.
3. Add the rest of the ingredients, toss everything together and cover with a lid. Cook about a minute or two until asparagus is cooked. Do not overcook the asparagus.

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Crockpot California Chicken (or Non-Crockpot California Chicken)

One year we decided to donate the money we budgeted for our holiday lunch to an organization helping hurricane Katrina victims. We decided to have a potluck in the office instead. My contribution to the potluck was a 26 pound turkey with homemade mole sauce. My boss brought a delicious crockpot dish called Crockpot California Chicken. I asked him for a copy of the recipe. (I believe it came from a slow cooker cookbook.) The recipe is very simple and very un-gourmet but I really like it so it finds it way on the table every once in a while.

I don’t own a crockpot (and probably never will) so I make this in a dutch oven. My boss said his family usually make this using drumsticks or boneless skinless thighs instead of the whole chicken.

I tried serving with different sides. I prefer to serve it with brown rice. This particular night I served it with brown jasmine rice.

Ingredients
3 lb. chicken, quartered or 2 pounds boneless skinless thighs)
1 cup orange juice
1/3 cup Heinz chili sauce
2 tablespoons soy sauce
1 tablespoons molasses
1 teaspoon dry mustard
1 teaspoon garlic salt
2 tablespoons chopped red peppers
1 (13.5 oz) can mandarin oranges , drained

Crockpot Method:
Arrange chicken in slow cooker. In separate bowl, combine juice, chili sauce, soy sauce, molasses, dry mustard and garlic salt. Pour over chicken. Cover. Cook on low 8-9 hours. Stir in green peppers and oranges. Heat 30 minutes longer. Serve 4-6.

Stovetop Method:
Heat a dutch oven on medium heat. Add a few tablespoons canola oil. Working in batches, brown the chicken pieces. Add the oj, chili sauce, soy sauce, molasses, dry mustard and garlic salt. Bring to a boil and lower to a simmer. Simmer until chicken is cooked through. Add peppers and mandarin oranges.

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Cream Drop Biscuits

Not food related but I had to post a few pictures from today's game. I took the day off and went to the last regular season home game. We were at the game on Tuesday night and after the Braves lost and the Rockies won, we thought about the possibility of the Rockies clinching a playoff spot at home. We considered going to the game yesterday but we decided to watch it on tv instead. When the Braves lost again and the Rockies won, the Rockies magic number dropped to 1 (meaning Rockies either win 1 game or Braves lose 1 game and the Rockies are in).

Today's win was HUGE. I mean how awesome is it to clinch and celebrate at home instead of on the road? If they had lost today it wouldn't have been over but they were leaving for the last three games in LA, against the Dodgers.

I was getting a little worried especially with the Braves and their recent winning streak. Back in August, the team we were worried about was the Giants but well...they choked. The Rockies had a comfortable lead and we all starting crunching numbers to see how many games the Rockies MUST win in order to make it to the postseason. We compared both teams' schedules and the Braves were definitely facing "easy" to beat teams. We can use all our stats skills and we still could not guarantee the Rockies in the postseason. We knew all too well what happened in 2007. The Rockies were out of the race until they had the ridiculous winning streak in September and won 21 out of 22 games. We were playing the Diamondbacks, we won and for us to tie for the Wildcard, the Padres had to lose. We kept checking the scores and Tony Gwyn Jr (while playing for the Brewers) hit the ball and the Padres ended up losing.

We were back at Coors Field the very next day on October 1, 2007 to watch the NL Wildcard Tie Breaker. I have to say that the Tie Breaker was the best game ever. (I know people still doubt Holliday touching the plate. I honestly don't know. Although we were right off the first base, we were in the suite and too high up to see and they don't replay controversial plays.) That season we were at over 30 games. In the weeks leading up to the postseason, we were at most of the games. I remember Helton's walk-off homerun against the Dodgers. I remember jumping up and hugging a stranger who shared the suite with us. I was so excited.

Rocktober!

Holliday was my favorite player but now he is with the Cardinals. My new favorite player is Tulowitzki. I remember when the 2007 playoff games were televised and the viewers heard the Tulo chant, everyone asked, "what the hell are they chanting at Coors Field?" It is series of hand claps followed by "Tulo."
9th inning and Morales (not Street) is closing. Coors Field was really packed but the top decks were mainly empty because most people on the top deck came down to stand on the concourse.

I know many people wonder why I am a Rockies fan when I am originally from San Diego. The Rockies play the Padres a lot and I root for the Rockies. The bf is from Illinois so he is a long time Cubs fan. He is also a Rockies fan so when they play each other (not too often) he intentionally does not wear any Rockies or Cubs gear.Dinger, our mascot is waving the flag.

Okay now a recipe.

The biscuits are so simple, the person who gave me the recipe said, “they are embarrassingly easy.” I love easy. I love not having to roll or pat any dough into some shape and not having to cut anything out.

After getting home from the game, I wanted to make something really easy but comforting. I’ve been craving a lot of comfort foods lately. The bf said I was making a different version of chicken potpie. (I made chicken potpies on Sunday and still haven’t had a chance to post about it.)

I took the liberty to change my friend’s recipe a bit. Mainly because I wanted to use up three cups of heavy cream but I also wanted a few extra biscuits. I ended up only using 2 cups of heaving cream even though I increased the other ingredients by 1.5 times. That is the thing with flour. Sometimes it absorbs more liquid and other times it absorbs less. I slowly stirred in the cream and after two cups it formed the lumpy dough. An extra cup and I probably would be making calorie-laden pancakes.

Lindsay's Cream Drop Biscuits

2 ½ cups cake flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon sugar
2 cups chilled heavy cream

Preheat oven to 400. Sift dry ingredients into a large bowl. Slowly pour in cream and stir until a lumpy dough just forms. Spoon about ¼ cup dough per biscuit onto greased cookie sheet. Bake 12-18 minutes, until tops are just golden brown.

I used:
3 ¼ cups cake flour
1 ½ tablespoons baking powder
1 ½ teaspoon salt
1 ½ tablespoon sugar
2 to 3 cups heavy cream (I used two but it may take up to 3 cups depending on your flour)

¼ cup unsalted butter
2 tablespoons honey

I preheated oven to 400 degrees. I put all the dry ingredients into a bowl but didn't bother sifting. I don't sift. I am an anti-sifter. I slowly pour in heavy cream and stirred. I spooned the dough onto a silicon lined baking sheet and baked until slighly golden.

Not from Lindsay's recipe but I decided to brush them with melted butter and honey. Melt 1/4 cup of butter with 2 tablespoons honey. I use local honey because it is supposed to help with my allergies.

Not the best picture but definitely better than the previous ones. I kept the biscuit and took a picture during the day. I also used my new camera (that I am still learning how to use).

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