Saturday, October 13, 2012

Pablano Chowder

This recipe is originally from Paula Deen. As I was making it, I realized my pot was not quite big enough (and we did not want that much food), so I adjusted it a little. This is the recipe with adjustments. You can find the original here. I made it a second time and substituted eggplant for the chicken. It was still good. Best of all, the kids (especially Josh) gobbled it up!

Chicken Pablano Chowder

  • 1/4 cup olive oil
  • 3 large carrots, cut into 1/2-inch dice
  • 2 large onions, cut into 1/2-inch dice
  • 5 stalks celery, cut into 1/2-inch pieces
  • 1/8 cup minced garlic
  • 1 poblano pepper, seeded and cut into 1/2-inch dice
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon ground cumin, or more to taste
  • 1/2 teaspoon dried thyme, or more to taste
  • 1 tablespoon chicken bouillon granules
  • 8 c. chicken broth
  • 1/2 bunch fresh cilantro leaves, minced
  • 3 cups diced (large pieces) grilled chicken, or 1 small eggplant peeled and diced*
  • 1/4 cup (1/2 stick) unsalted butter
  • 1/2 cup all-purpose flour
  • 2 c. milk
  • 1/2 teaspoon hot sauce, or more to taste
  • 1 cup heavy cream
  • Tortilla chips
Heat the oil in a large stockpot over medium heat. Add the carrots, onions, celery, garlic, poblano peppers, salt, white pepper, cumin, and thyme. Saute for 7 to 8 minutes, or until the vegetables begin to soften. Stir in the chicken bouillon. Add the chicken broth and cilantro, and cook for 10 to 12 minutes, or until the carrots are tender. Stir in the chicken and cook, stirring frequently, until the chowder is thick and the chicken is heated through. Shortly before the chowder is done, melt the butter in a large skillet over medium heat. Add the flour and stir to combine. Cook, stirring frequently, for 3 to 4 minutes to cook the flour. Do not allow the mixture to brown! Add the milk gradually (whisking constantly) and cook until thickened.
Pour the mixture in the skillet into the stockpot, whisking to blend. Cook, stirring frequently, for 3 to 5 minutes longer, or until the mixture begins to thicken. Remove the pot from the heat. Stir in the hot sauce, then the cream, and serve with tortilla chips.

*I added the eggplant towards the end of cooking the veggies. (Before adding the broth.)

MMMM...It's lick the bowl good!

Wednesday, October 10, 2012

Pumpkin Biscuits

We love these pumpkin biscuits my mother-in-law introduced to us. Perfect for fall! We love to eat them with soups, for breakfast, and as a side to pretty much any dish.

Pumpkin Biscuits

2 3/4 c. flour
4 tsp. baking powder
1 tsp. salt
1/2 tsp. cinnamon
2 c. pumpkin puree (or sweet potatoes or butternut squash)
3/4 c. sugar (we've done as little as 1/4 c. and it was still great)
1/2 c. melted butter
1 tsp. vanilla

Preheat oven to 450°. In a medium bowl combine flour, baking powder, salt and cinnamon. In a separate bowl combine pumpkin, sugar, melted butter, and vanilla. Combine wet mix with dry ingredients. You can either roll them out and cut them with a biscuit cutter (or a cup...if you don't have one) or you can do drop biscuits (I'm lazy. That's what I do). Put them on to a greased pan. Bake for 12 mins. Enjoy!

 Eat 'em with Peanut Butter for a yummy lunch!

He really, really wanted some! They are that good. Tantrum good. :)

Sunday, October 7, 2012

Lemon Ricotta Pancakes

These were heavenly! So light and fluffy and flavorful!

Lemon Ricotta Pancakes

1 cup ricotta cheese
1 cup milk (I used almond, but whatever is fine)
3 large eggs, separated
Zest and juice of 1 lemon
1 1/2 cups cake flour*
1 tbsp. baking powder
1/4 tsp. salt
1/4 cup sugar

Sliced Strawberries
Lemon Curd

*You can substitute 3/4 cup plus 2 tablespons all-purpose flour plus 2 tablespoons of cornstarch per 1 cup of cake flour.

Combine the ricotta, milk, egg yolks, lemon zest and lemon juice in a large mixing bowl. Whisk to combine. Add in the cake flour, baking powder and salt and mix just until incorporated. In another clean, dry mixing bowl, beat the egg whites on medium-low speed until foamy. Increase the mixer speed to medium-high and continue to beat, adding the sugar gradually, until medium-soft peaks form.

Fold one third of the egg white mixture into the ricotta mixture with a spatula until completely incorporated. Add in the remaining egg whites and fold in gently until the mixture is smooth and light.

Heat a griddle or skillet over medium heat. Grease as needed. Ladle a 1/4 cup of batter onto the cooking surface for each pancake. Allow to cook until bubbles begin to form on the top surface. Use a large spatula to carefully flip the pancake and cook the other side until light golden and cooked through. Repeat with the remaining batter.

Source: Sweet Luvin' in the Kitchen

Favorite Lemon Curd

I love lemon curd! It goes with most everything and is SO delicious! I can't wait for lemons to be in season again. Mmmmm!  

Lemon Curd:
    2 eggs
    1 cup sugar
    6 tablespoons butter, melted
    1/4 cup lemon juice
    2 tablespoons grated lemon peel

In a heavy saucepan or top of a double boiler, beat eggs and sugar. Stir in butter, lemon juice and peel. Cook and stir over low heat or simmering water for 15 minutes or until mixture reaches 160° and is thickened. Cover and refrigerate until chilled (may be stored in the refrigerator for up to 1 week).