Poor Man’s Paella

Paella can be made with different ingredients depending on what you have on hand or can find fresh in the market. It can be as complicated or as simple as you want it to be. It can be made with very expensive seafood or with inexpensive chicken thighs, pork and chorizo. The Campesina version is made without seafood. The Valenciana version features both seafood and chicken (or rabbit).

Today I am making a dumb down inexpensive version. The only seafood I am using is shrimp. I usually make it with mussels and clams because I love the opened shells nesting on the yellow rice but the bf asked me to leave it out today. I've seen other inexpensive versions of this dish made using tumeric instead of saffron. I feel that flavor of saffron cannot be replicated. The tumeric will make the rice yellow but it will not impart the delicate fragrance.

1 large chicken breast, cubed
Olive oil
1 teaspoon smoked paprika
4 cups chicken stock
1 pinch saffron
Salt
Pepper
4 links chorizo sausage, sliced
1 pound shrimp, peeled and deveined
2 cups Calasparra, Bomba, or Arborio rice
½ onion, diced
2 cloves garlic, minced
½ cup red bell pepper, diced
1 tomato, peeled, seeded and diced (concasse)
½ cup white wine
10 ounces frozen peas


Directions

1. Marinate chicken breast in paprika, salt, pepper, and olive oil. Cover and refrigerate at least 3 hours.
3. In a saucepan, combine the stock with the saffron and season with salt and pepper. Bring to a simmer, lower heat and keep stock hot while prepping other ingredients.
4. In a 14-inch paella pan or large cast-iron skillet, heat 2 tablespoons of oil. Add the chicken and cook over medium-high heat, turning, until browned all over; transfer to a platter.
5. Add the chorizo to the pan and cook until lightly browned, about 3 minutes. Transfer the chorizo to the platter with the chicken. Add the shrimp and cook until slightly pink, about 2 minutes. Transfer the shrimp to the platter with the chicken.
6. Add two teaspoons olive oil to the pan. Add rice and cook over medium heat for 2 minutes. Add the onion and garlic and cook until translucent. Add the tomato and red bell pepper and cook 2 more minutes until tomatoes and bell peppers are soft.
7. Carefully pour the hot stock into the pan. Add wine and bring to a boil. Add the chorizo and stir. Cover and cook for 10 minutes on medium heat.
8. Top with peas, chicken breast pieces and shrimp. Cover and cook for 10 minutes. Remove the pan from the heat and let the paella stand for 5 minutes.

I made it it in a cast iron dutch oven. The love the layer of burnt rice on the bottom of the pan.

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Sour Cream Coffee Cake

When I first made this cake, I needed to use up some extra sour cream that I had in the refrigerator. It has become one of my favorite recipes.

Sour Cream Coffee Cake
yields 1 9x9 pan 

INGREDIENTS:
½ cup butter
1 cup granulated sugar
2 eggs
2 cups unbleached all-purpose flour
½ teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 cup sour cream (full fat)
1 teaspoon vanilla extract
1 cup chopped walnuts
½ cup brown sugar
1 tablespoons ground cinnamon
3 tablespoons butter, melted

DIRECTIONS:
1. Preheat oven to 350 degrees F. Line a 9x9 inch pan with parchment (or grease and flour the pan).
2. Combine the flour, salt, baking soda and baking powder; set aside.
3. In a medium bowl, cream together the sugar and butter; add eggs and continue to cream until smooth. Add the flour mixture and mix until smooth. Stir in the sour cream and vanilla.

4. In a separate bowl, combine the nuts, brown sugar and cinnamon.
5. Spread half of the batter into the 9x9 inch pan. (The batter will be thick and not pourable. You will have to spread.) Sprinkle a layer of the nut mixture and then spread the remaining batter and top. Mix the melted butter with the remaining nut mixture and spread on top of the batter.
6. Bake for 45 - 60 minutes.

I doubled the recipe to make two 9x9 pans.

The fish spatula is a very versatile tool for getting perfect slices out of the pan.
The cake is very moist and tender. 

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Natural Dough Conditioner (Enhancer)

I’ve been buying Authentic Foods dough enhancer for my bread baking. I use it when I make cinnamon buns, challah, and pan de sal. I recently started adding it to my buttermilk white bread to make it last a little longer. The bread that I baked last Saturday is still soft and fresh. Without the enhancer the bread would be ready for bread crumbs right now.

I make the buttermilk bread once a week and the bread is great the first day but by the second day, it is a little dry. The dough enhancer definitely extends the freshness of the bread but it is pretty expensive. It costs over $5 for a little 2 ounce jar. I’ve only found one store in Denver that carries it. I go through the stuff so frequently it was costing me a small fortune. I looked at the short ingredients list and thought it shouldn't be too difficult to track down the ingredients. I looked up a few different recipes and I saw merit in mixing up a version that had more enhancing ingredients than just lecithin, ascorbic acid, tapioca and ground ginger. Below is what I've been using.

Natural Dough Conditioner
makes 1 quart

2 cups vital wheat gluten
1/2 cup lecithin granules
2 teaspoons ascorbic acid crystals or Fruit Fresh brand powder
1 box (1.75 ounces or just over 1/4 cup) powdered pectin
1 box (4 packets or approx 1/4 cup) unflavored gelatin
1 cup powdered milk
2 teaspoons ground ginger

Mix everything together and store in a quart-sized jar. Use about 1 tablespoon per loaf of white bread and up to 3 tablespoons for a whole grain bread.

Where to buy the ingredients:
Vital Wheat gluten: I purchased mine in bulk at local natural grocer called Vitamin Cottage. The Hodgson Mills brand was purchased at a local King Soopers (Kroger, City Market, or Ralphs). It was right next to the flours in the baking aisle. King Arthur Flour also has it for sale on their website. Honeyville Food Products also has it on their website.

Lecithin granules: I also purchased this at Vitamin Cottage. The store usually sells it in bulk but they were out so I purchased a large bottle. It can also be found online at Bulk Foods.

Ascorbic acid crystals: Also at Vitamin Cottage. If you cannot find it, Fruit Fresh can be substituted. Fruit Fresh can be found in the canning aisle. Ascorbic acid crystals can also be purchased online at Bulk Foods.

Powdered pectin: I purchased the box of Sure Gel powdered pectin at Target. Most grocery stores will sell it in their canning aisle.

Unflavored gelatin: I had a box in my pantry. I don't recall where I purchased it but it can be found in most grocery stores near the Jello.

Powdered milk: Use non-instant baker's dry milk but if you cannot find it the instant Carnation brand will do. King Arthur Flour sells it on their site. I store it in an airtight Snapware container. I love Snapware and Lock & Lock containers for storing dry goods.

Ground ginger: You can find it in the spice aisle. It looks like powdered mustard. Don't use fresh ginger.

Below is a list of dough enhancers from breadmachinedigest.com.
I’ve use malt before. I was only able to find malt barley syrup; not non-diastic malt powder. It works about the same. The malt has a distinctive flavor. I don’t care too much for it but it is a must for adding to the boiling water for bagels. I think the amounts given are assuming that you are using only one of the enhancers and not a combination because I found a recipe on the site and it said to use 1 tablespoon of the enhancer per loaf. The amount used can vary depending on the type of flour used. If making a whole grain bread you will need more vital wheat gluten.

Lecithin:
Helps keep bread fresher longer & works with the gluten to make a lighter bread. It also helps make the bread moister and acts as a mild preservative. Made from soy or egg yolks. Comes in liquid or granular form.
Use: 1 Tablespoon per cup of flour

Non-Diastatic Malt:
Super food source for the yeast which give the bread better structure & makes the bread softer & tender. Made from dried sprouted barley and is not the same as malted milk powder. Comes in liquid or granular form.
Use: 1/4 teaspoon per cup of flour

Ascorbic Acid:
Creates an acidic environment for the yeast which helps it work better. It also acts as a preservative & deters mold and bacterial growth. If you can’t find pure ascorbic acid crystals you can use Fruit Fresh (canning aisle) or a crushed/powdered vitamin C tablet.
Use: 1/8 teaspoon per loaf

Dry Acid Whey:
It is the essence of buttermilk with out the milk solids. Like with Ascorbic Acid it helps create a good environment for the yeast work quickly and vigorously, giving a maximum rise in short periods of time. Acts as a preservative & deters mold and bacterial growth. When buying Dry Acid Whey make sure it says “acid” on the package. If it doesn’t assume it is sweet whey which isn’t the same and won’t work correctly.
Use: 1 teaspoon per cup of flour

Vital Wheat Gluten:
Vital wheat gluten occurs naturally in all wheat and wheat derived white flours. Some white flours have more or less than others. Vital wheat gluten only does one thing, it helps improve the rise and texture of bread. Without it you have a rock, door stop, paper weight. Generally, if you are using white bread flour you don’t need to add any. However, all-purpose or whole grain flours need Vital Wheat Gluten.
1 Tablespoon per cup of flour

Pectin:
Pectin adds moistness to the bread and it replaces fat in the bread. This is the same pectin used to make jams and jellies. It comes in liquid and granular form. The granules are easier to work with and store.
Use: 1 teaspoon per loaf

Ginger:
Ginger is a yeast booster it gives it a “quick-start”, and keeps it working. Because of its astringent properties it also helps keep the bread fresher longer and it deters mold and bacterial growth. It is best to used powdered ginger in your bread. You don’t have to worry you won’t taste it in the amount used.
Use: 1/4 teaspoon per loaf

Dry Milk:
Milk helps with crust browning, bread moisture, taste and nutritional value. It also helps the dough to relax for those times you want to roll it out or shape it.
Use: 1 Tablespoon per cup of flour

Gelatin:
Gelatin helps with bread texture and moisture. It is also of nutritional value and is good for the hair and fingernails. Make sure to use unflavored gelatin.
Use: 1 teaspoon per loaf

Fats:
Fats. Fats help with taste, texture and the moisture of the bread. Most French bread recipes don’t contain fat as it takes away the chewiness of the bread. You don’t need to be worried about the fat content of most bread. Most recipes use a tablespoon or two and that is for the whole loaf. A single slice is very low in fat.
1 Tablespoon per cup of flour

Eggs:
Eggs add rise, color, texture and taste to bread. Also, if you use the yolk as well you get some of the effects like using lecithin.
Use: 1 large egg replaces about 1/4 cup of liquid in the recipe.

Buttermilk:
Buttermilk helps the yeast work quickly and vigorously, giving maximum rise in the time frame allotted by bread machines. It also softens the texture of the bread. Like with any acid type addition it also helps keep the bread fresher longer and it deters mold and bacterial growth. You may need to add 1/2 to 1 tsp. of baking soda to the bread to offset the tartness of the buttermilk.
Use: 1/2 Cup replaces the same amount of other liquid in
the recipe.

Garlic:
Garlic is a flavoring in larger amounts, but in smaller amounts it helps the yeast, it make the dough easier to roll out and it is a preservative & deters mold and bacterial growth.
Use: 1 teaspoon per loaf, will affect flavor

Cake Flour:
Cake flour makes for a softer more tender bread. It also makes a good addition to pizza dough as it helps make rolling out the dough easier. However cake flour at high altitude is very finicky.
Use: Replace up to 1/4 of the flour called for in the recipe(no more).

Authentic Foods brand Dough Enhancer. It is Gluten Free and Wheat Free. It is mainly lecithin granules with a dash of ascorbic acid, ground ginger, and tapioca flour.

See the granules look just like lecithin granules:
Below is the lecithin granules on top of the vital wheat gluten.

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Slow Cooker Pulled Pork with Head Country Barbecue Sauce

One of the things I am very grateful for is the variety of people I meet in my life. I meet people from very varied backgrounds and they all share with me something very personal - their food. I was gifted a bottle of very yummy Head Country brand barbecue sauce. The sauce came from Oklahoma.

A few weeks ago I made an impromptu barbecue pulled chicken sandwich that took all of 30 minutes from start to finish. I used a supermarket brand sauce (Sweet Baby Rays) because I was out of my favorite sauce from a local barbecue joint in Denver. Over the weekend, while waiting for the snow storm that never came, I found an excuse to use up some of the delicious barbecue sauce.

I was able to convince my coworker to give me her barbecue pulled brisket recipe. Perhaps one day I will try the recipe with brisket but for now this girl is not yet brave enough so I made it with pork roast instead.

5 pounds of brisket or pork roast/shoulder
32 ounces beef stock (reduced sodium Pacific brand)
Kosher salt
Red Rocks Smoke Seasoning (from Savory Spice Shop) or barbecue seasoning
Head Country BBQ Sauce

1. Place roast in crock pot with half of stock and cook on low overnight (8-10 hours).
2. In AM, add smoke seasoning, salt to taste, and additional stock.
3. Turn meat to opposite side and cook additional 4 hours.

*Brisket is typically good to go in 8-10 hours total. Add seasoning & turn at half way point.
After cooking, rest meat for about 15 minutes. Pull or slice meat. Add BBQ sauce.

I served on fresh baked bread that I made in the bread machine.

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Turkey Italian Meatballs

A long time ago I asked an Italian friend to show me his method for making meatballs. He agreed to show me not only meatballs but red sauce and vodka sauce. He said for meatballs we must use ground beef, veal, and pork. I smiled and asked if we could make them with ground turkey instead. He looked at me weird and said that we could but it wouldn’t taste as good. In the end we ended up with two different batches. Mine was made with turkey and the sauce was pureed until smooth because at that time I preferred my sauce smooth. I now prefer it a little chunkier. My vodka sauce was even made with turkey bacon.

I’ve learned to adapt so many recipes to poultry instead of red meat that my mind only recognizes the taste of the poultry version. Sloppy joes only taste “correct” when I make it with ground turkey. Philly cheesesteak? Sure, I'll have it with slices of grilled chicken, peppers, and provolone cheese. Ever have a chicken Big Mac? I managed to convinced the folks at McDonald’s to make me a chicken version.

As with many recipes learned through observation, this one is not truly a recipe. My friend’s version calls for frying the meatballs (or as he calls them “meat flats) on the stovetop. The Barefoot Contessa does her chicken meatballs in the oven. I prefer the oven because I can actually do other things in the kitchen while the meatballs bake.

• 1.25 lbs ground turkey (turkey seems to come in 1.25 packages. Don’t get the 97/3 version of the ground turkey. They will dry out)
• 2 large eggs
• 2 cloves garlic (or garlic powder)
• ½ onion, finely minced (or chopped garlic)
• oregano
• basil
• flat leaf parsley
• parmesan cheese, grates
• ½ cup breadcrumbs
• salt
• black pepper
• crushed red pepper flakes (optional)
• fennel (optional)

1. Preheat oven to 400 degrees.
2. In a large bowl, mix all ingredients together and form balls. Place balls on an aluminum foil lined baking pan.
3. Bake for about 20 minutes or until slightly golden. (Depends on the size of your meatballs. I prefer my meatballs on the smaller side.)

That is it. You can now finish cooking them in red sauce and serve over spaghetti noodles or use them in Italian wedding soup.

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Dessert Crepes

This is another recipe that I learned how to make by observing someone. One of my dear friends is a lab rat diabetes researcher by day and a crepe-making scientist by night. Love brought him all the way from Paris to Denver. (It really is a really great love story. An American girl and a French boy meeting in a guest house in Kathmandu almost ten years ago and are now living in the Mile High City.)

He made this for us after a long day out on the slopes. I stood in the kitchen and observed his methods. We did not plan ahead so the batter did not rest before cooking in the crepe pan. (Who would have thought our friend's mountain home had a crepe pan?) I asked questions and he patiently answered them. He said ideally the batter should rest for a few hours in order for the flour to absorb all the liquid. The second time he made this, it was dessert at a dinner party. He mixed up the batter ahead of time and brought his crepe pans to the dinner party and cooked them fresh. He even made fresh raspberry preserves. The French man who refuses to eat butter and cream sure does make a good crepe.

Below is my version of this delicious "pancake."

Sweet Crepe Batter:
makes 8-12 crepes

2 cups milk
3 large eggs
2 ¼ cups all purpose flour
1 teaspoon salt
2 tablespoons sugar
2 tablespoons melted butter

Directions:
1. In a blender, combine the milk, egg, flour, salt, sugar, and melted butter and blend until smooth. Transfer to a container, cover and refrigerate for 2 to 8 hours.



2. In a crepe pan (or large fry pan) over medium heat melt 1 teaspoon butter to coat the pan evenly. Pour 1/3 cup batter in heated pan. Spread the batter with a spatula. Cook until crepe is golden underneath, 1 to 2 minutes. Flip crepe and cook for 1 to 2 minutes. Transfer to plate. Repeat to make 8 to 12 crepes.

Filling Ideas:

Today's fillings:

- Nutella and bruleed bananas (Sprinkle sliced bananas with sugar and brulee them using a kitchen torch. Spread nutella on crepe and fill with bruleed bananas)

- Strawberry, sugar, and chocolate sauce (Slice strawberries and sprinkle with sugar. Fill crepe with strawberries, fold or roll and drizzle with chocolate sauce.)

- Raspberry preserves (Spread half of crepe with raspberry jam and fold into quarters.)

- Lemon and sugar (Squeeze lemon on crepe, sprinkle with sugar and fold into quarters.)

The bf slicing strawberries:

Folding crepes:
There are several ways to fold crepes.

Crepes Suzette Fold:
Fold in half and in half again. I like this type of fold for flatter fillings like raspberry jam or lemon & sugar.




Gateaux Fold:
This is really not a fold but a stack with fillings in between the layers. Lay a crepe on plate, spread with filling, top with another crepe, spread with filling, repeat as many times as you want.


Burrito or Egg Roll Fold:
Fill and fold like a burrito. This is better for chunkier fillings.

Envelope fold:
Place filling in the middle but not all the way to the edge. Fold edges in and then fold top and bottom in like an envelope.



The Roll Fold:
Place filling down the center all the way to the edges. Roll into a tube. I like this fold with strawberries. I roll a few up, place them on a plate and then drizzle with chocolate sauce.

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Brown Sugar Banana Nut Bread

This is the second best recipe for banana nut bread. Why the second best? The best recipe is lost forever. I had a recipe that I have been using for the last 15 plus years. 15 plus years? That is correct. I've been baking since my early teens and after trying a few different recipes, I decided the recipe on the back of the C&H brown sugar box was the best.

I lost the recipe when I moved out to Denver. I've searched almost everywhere when I went back home. The one last place it can be is saved in the memory of a very old MacIntosh Performa computer at my parents house. I started, but never finished, typing recipes in Claris Works as a way to file away my recipes. The problem is that as computers get old and as you switch platforms, you don't always transfer those recipes to the new computers. I found that online storage of files a lot more portable. I have many files saved as attachments in gmail and in google docs. I also started using xanga for journals. This blog started out as a way for me to keep track of recipes for the short-lived southbeach diet.

After years without my favorite banana bread recipe, I went on a quest to find a similar recipe. This recipe is pretty darn close to the original recipe and makes a deliciously moist and flavorful loaf. The original recipe calls for either oil or butter. I've made it with both. I think it is better with canola oil.

4 cups all purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
4 large eggs
3 cups mashed bananas (about 8)
2 cups dark brown sugar
1 cup canola oil
1 1/2 cups walnuts, coarsely chopped

1. Preheat oven to 350 degrees. Grease 2 9x5x3 inch loaf pans.
2. In a large bowl, combine flour, baking powder, soda, cinnamon, nutmeg, and salt. Make a well in the center and set aside.
3. In another large bowl, combine eggs, bananas, sugar and oil. Add liquid mixture all at once to flour mixture. Stir until just moistened; batter will be lumpy. Fold in nuts.
4. Divide batter between two pans. (I ended up with too much batter for my pans and had to use two small bundt pans to prevent overflowing.)
5. Bake 1 hour or until toothpick inserted in center comes out clean. Cool in pan on wire rack for about 10 minutes. Remove loaf and cool completely on rack.

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Five Spice and Soy Braised Chicken with Hardboiled Eggs

Five Spice and Soy Braised Pork with Hardboiled Eggs is a dish near and dear to my heart. I think there are several variations of this dish and I am pretty sure they originated from China. In Vietnam it is called Thit Kho Trung. In Thailand it is called Moo Pa-Loh. In Malaysia it is called Tau Yu Bak. In Japan it is called Buta Kakuni. In Chinese it is called Dong Po Rou. I suspect the Filipino Adodo also originated from China.

When I decided on becoming semi-vegetarian, I couldn’t live without this dish. Over the years I have worked on an alternative using chicken instead of pork belly. To this day I still make it with chicken instead of pork even though I now eat pork. (Stay tuned for the pork belly version.) My mom made this using either pork belly (she calls it three-layer pork) or pork shanks. The pork shanks make this very gelatinous. The chicken is not quite as delicious as the pork belly but the trade off is a lower calorie and fat dish that is still very satisfying. I attribute my low cholesterol and blood pressure levels to both my genes and years of red meat-free diet. My cholesterol levels have increased a bit since I started adding red meat back in my diet.

I’ve experimented with several different chicken parts. White meat works but it must not be cooked very long. Ideally a whole chicken works best but I’ve done this with chicken drumsticks or thighs. I’ve gotten a bit lazy over the years. I like buying pre-fabricated pieces instead of whole chicken and fish. I have been trained on butchering and can cut up a chicken perfectly in less than 5 minutes. Today, after picking up my knives at Sur la Table, I stopped by the store and purchased a whole chicken. (It is the annual spring cutlery event at Sur la Table and they will sharpen two knives for free.) My boning knife is now sharp again. You ask why I don’t sharpen my own knives? I’m not very good at it. The steel that comes with your knife set is only for honing. It doesn’t actually sharpen it. Ideally knives should be sharpened using a stone. I tried learning but I never got the angle correct. I can hone a knife.

I’m trying to cook smaller amounts of food. I find that I was too much. I cook like I have five kids.

3 tablespoons Sugar
2 tablespoons Oil
½ onion, coarsely chopped
2 cloves garlic, minced
½ chicken, cut into small pieces (My chicken was super duper huge, weighing over 5 pounds. I used the wings, drumsticks, and thighs. I deboned the drumsticks and thighs but did not toss the bones. I cooked the bones in the liquid and discarded after the simmering.)
2 tablespoons Chinese five spice powder
1 star anise
1 Chinese black cardamom
1 cinnamon stick
1 piece dried galangal root
2 kaffir lime leaves
1 5 inch section lemon grass
2 tablespoons dark soy sauce
1 tablespoon fish sauce
salt, to taste
pepper, to taste
msg, to taste
water, to cover
6 hardboiled eggs


1. Heat sugar in a large dutch oven until caramelized. Add oil, onions, and garlic. Cook a few seconds. Add chicken pieces and brown. Add the rest of the ingredients except for eggs.

2. Bring to a boil and lower heat to simmer. Add eggs. Simmer until tender. I like to baste the eggs with the cooking liquid.

3. Remove lemon grass, galangal, kaffir lime leaves, cardamom, star anise, and cinnamon stick before serving.

I like it served on top of hot jasmine rice. I mash the eggs up and mix them in with the rice and broth. For me it is all about the egg and the broth. The meat is only for flavoring.

I think the star anise and the black (Chinese) cardamon are the stars of this dish.

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Velveeta Macaroni and Cheese with Lil' Smokies

If you're looking for gourmet macaroni and cheese - this ain't it. There is not one ounce of roux or lobster to be found in this recipe. The first time I tried this I was blown away by the creaminess of this mac and cheese. "Real" mac and cheese can sometimes be grainy but not this one. The recipe is from an old coworker. He was a former Executive Chef who left the food industry to work in finance. He gave me his secret recipe for feeding his kiddos.

Kids love this version of mac and cheese. I made this for the two adorable little girls who are visiting Denver from upstate New York. The lil' smokies add a nice smoky flavor to the dish. I like it topped with cold peas.

1 pound macaroni or shells
1 14 or 16 ounce package Lil' Smokies sausage
4 ounces or half can Evaporated Milk
16 ounces Velveeta Cheese, cut into cubes (One large block of Velveeta is 32 ounces)
4 ounces shredded mild cheese (I like cheddar or mozzarella.)

1. Bring a large pasta pot of water to a boil. Salt the water. Boil pasta until tender. Drain.
2. Brown the sausage in a dutch oven.
3. Add evaporated milk and cheeses. Reduce heat to low. Gently melt the cheeses over low heat. When melted, add drained pasta. Stir to coat.

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Chicken Green Chile Stew

I made this stew a while back for one of my SoupGroup meetings. I seldom try new recipes for SoupGroup because of my fear of failure. The stew is a variation of my green chile sauce. The potatoes and corn makes a pretty hearty meal. I like to top it with shredded jack cheese and serve with a tortilla or two.

This recipe makes enough for five quart-sized containers and then some. Tonight I scaled it down a bit. I am really trying to learn how to cook for one (and sometimes two).

It is not green chile season so I used frozen green chiles and enhance it with some fresh roasted poblanos and jalapenos. During chile season I still like to use a roasted jalapeno or serrano. It adds a little dimension to the chile flavor. Don't use canned Hatch green chiles. They are vile.

- 4 lbs chicken breast; cubed
- 3 cloves garlic; crushed
- garlic powder
- cumin
- mexican oregano
- sea salt
- black pepper
-fbacon drippings or oil
- Flour
- 1 Onion; diced
- 2 quarts Chicken broth
- 3 jalapenos; roasted, peeled, deveined, de-seeded, and diced
- 3 poblanos peppers; roasted, peeled, deveined, de-seeded, and diced
- 1 cup roasted peeled green chile
- 5 diced tomatillos (or a 7 ounce can of Herdez salsa verde)
- 1 can diced tomatoes (I think it was a 14-15 ounce can.)
- bay leaves
- 5 red potatoes; peeled and diced
- 5 Yukon gold potatoes; peeled and diced
- 1 bag frozen super sweet corn (I used a gold and white mix.)

1. Marinate chicken breast with garlic, garlic powder, cumin, oregano, salt, and pepper. Refrigerate overnight.
2. Make a blond roux using equal parts bacon drippings or oil and flour. Set aside.
3. In a sauté pan, brown chicken breast in bacon drippings or oil. Transfer to large stockpot when browned.
4. In same pan, sauté onions with a little oil. Transfer to stockpot.
5. Place stockpot on medium heat. Add jalapenos, poblanos, and green chile. (I usually add half first, taste, and then add more later if I want more flavor and heat.)
6. Add tomatillos or salsa verde, diced tomatoes, chicken broth, and bay leaves.
7. Bring to a boil and add potatoes. Cook until potatoes are slightly fork tender.
8. Add roux and bring to a boil. Roux will thicken stew when it comes to a boil. (I usually will make the roux with about half a cup of flour and add in small quantities until I get the desired consistency.)
9. Adjust seasonings and add frozen corn.

I tried some pre-cooked tortillas.

I'm not sure if I like them. I think they are supposed to be closer to homemade tortillas. They were a little too thin. I like the handmade tortillas at Casa Guadalajara.

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