Here we are, 2007 is winding down, Christmas and New Year’s Eve is almost upon us, and I’m frantically trying to make 120 new recipes this year. It’s going to be close, real close! I need to do some baking to help bump up those numbers, perhaps some cookies, or holiday bread, maybe some muffins...mmmm, all of those sound good.
In the meantime, I have a couple of main dishes for review:
Green Chili-Chicken Enchiladas (Ckng Lght, Dec 2007, pg 126) 7
These go with the Green Chili Sauce I review next. Pretty simple to make, especially once I made a couple of modifications. The recipe calls to boil 4 - 6oz chicken breasts in chicken broth, with diced onion and garlic. I personally thought it would be a heck of a lot easier and more flavorful to just buy a rotisserie chicken and shred it ahead of time. So I did. And yes, it did make assembly easier. The chicken is then mixed with sour cream and chopped onion and rolled into the corn tortilla’s and topped with the green chili sauce and cheese. Overall, this was tasty, but I still thought the chicken/sour cream mixture could have been a bit more flavorful with the addition of red or green peppers and maybe something else.
Green Chili Sauce (Ckng Lght, Dec 2007, pg 128) 7
This was simple to make and nicely tangy. Six Anaheim peppers are blackened under the broiler and steamed in a zippy bag to allow the skins to slip right off. Onions are sauteed on the stove, to which broth, the peppers and seasonings are added. Once everything has softened, it’s blended together to make the sauce. The recipe calls for using the blender, but if you have a handy-dandy immersion blender (my favorite!) it simplifies things greatly. If it wasn’t for this sauce, the enchilada’s would have been really bland.
This was simple to make and nicely tangy. Six Anaheim peppers are blackened under the broiler and steamed in a zippy bag to allow the skins to slip right off. Onions are sauteed on the stove, to which broth, the peppers and seasonings are added. Once everything has softened, it’s blended together to make the sauce. The recipe calls for using the blender, but if you have a handy-dandy immersion blender (my favorite!) it simplifies things greatly. If it wasn’t for this sauce, the enchilada’s would have been really bland.
Moroccan Chickpea Stew (Ckng Lght, Nov 2007, pg 228) 7
This is my lunch today, and, well, for the next week. I love these flavorful soup/stews because not only are they easy to assemble, but they make the perfect amount for the week for lunches. Onion, carrots, garlic and jalapeno are sauteed until soft. Add chicken broth, diced tomatoes, butternut squash (my substitute for forgetting to buy potato's), chickpeas and spices. Bring to a boil and simmer for 15 minutes. I went 30 because my squash was still a bit crunchy. Recipe recommends serving with couscous or brown rice, but I didn’t have time to make either last night. I will do so later this week.
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