Chicken Peanut Sauce Burrito

Chicken Peanute Sauce Burrito

I got some peanut butter from Harvest Share last month and discovered that it actually is pretty good on celery. When the jar was close to empty, I thought it might be interesting to toss some rice vinegar, soy sauce, garlic, lime juice, and dried red pepper flakes, shake it up so the peanut butter sticking to the sides of the jar did not go to waste. I tried it on some lettuce and it was delicious. So this is the peanut dressing I made.

  • 2 TBSP peanut butter
  • 2 TSBP seasoned rice vinegar
  • 2 TBSP soy sauce
  • 1/2 tsp red pepper flakes
  • 1 lg. clove of garlic, crushed and macerated with salt
  • Juice from 1 lime, squeezed.

I thought it might be good with some chicken. So I sauteed a chicken breast with just some salt and pepper in olive oil. While it was cooking, I chopped 2 TBSP of yellow onion,   thawed out 2 TBSP of frozen peas by running them in cold water, toasted 6 pecans in a dry pan and chopped them up.

I removed the chicken breast and let it rest for about 5 minutes. Then I heated up my burner and with the air vent on high, charred two flour tortillas against the coils of the stove. If I had a gas stove, I would grill, but this is my “electric grilling.” Just lay them on the medium-high coil with half hanging off the edge so you can grab them.  Flip with your fingers as soon as it begins to char, I generally “grill” on each side a few times to grill the whole tortilla. You cannot be doing anything else when you do this because you don’t want to start the tortillas on fire.  It adds a really great flavor and makes delicious tortillas.

Chicken Peanute Sauce Burrito

I compiled my dish with a small handful of lettuce, the sliced chicken breast, onions, pecans and thawed peas. I then added the peanut dressing and rolled them up.

This is delicious. Chicken is such a mild ingredient that it embraces nearly anything you do. I liked the peas (And yes, fresh would be better, but needs must,) They added a bit of texture and freshness. It all went together so well. It’s zingy and spicy from the lime and red peppers and then the peanut adds this kind of hearty sweetness.

 

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Breakfast Smörgås – Open-Faced Breakfast Sandwich


I really love a good open-faced sandwich, I suppose it’s my Swedish heritage and the tradition of smörgås. Two slices usually seems like too much bread, unless I use so much filling it’s unwieldy. I also have the Swedish yen for rye bread over all others. WinCo had fresh rye bread on sale for just $1.78 a loaf the other day. Who could resist?

Ingredients

  • 2 slices of rye bread with butter
  • Havarti Cheese sliced thinly
  • 1 tsp of reserved bacon fat
  • 2 tsp olive oil
  • 1 clove garlic
  • 3 oz breakfast sausage
  • 2 TBSP yellow onion
  • 1 mushroom
  • 8 grape tomatoes or cherry tomatoes
  • red pepper flakes
  • 2 TBSP fresh fennel tops
  • 1 TBSP lemon juice

So, I put 1 tsp of saved bacon fat but you could use butter or olive oil in a small skillet on medium heat and added 2 TBSP of chopped onion, salt, and pepper and cooked until tender.

Meanwhile I removed the casing from 3 breakfast sausage links, but you could just measure out 3 ounces of breakfast sausage if you don’t buy it in links. I added the sausage, breaking it up into small pieces with a fork.

While the sausage was cooking, I sliced one mushroom in very thin slices.

I put a griddle on and started heating it to medium.

I put a small sauce pan on and heated to medium high with 2 tsp of olive oil. I added one clove of garlic (minced), shook in a few red pepper flakes and tossed in 8 whole grape tomatoes. I want the tomatoes to blacken a bit, so I shake them only to keep them from burning.

On the griddle, I laid down two slices of rye bread, buttered on one side and placed buttered side down. I sliced very thin slices of Havarti cheese and placed on both slices to melt while the bread toasted.

I chopped 2 TBSP of fresh fennel fronds and tossed into the sausage and mushrooms.  I cooked some fennel the other night and saved the tops knowing they are a delicious addition to anything with tomatoes.

I cut the top fifth off a fresh lemon and squeezed about 1 TBSP of lemon juice into the tomatoes, stirred and added the tomato sauce to the pan with the sausage, mushrooms and fennel.

Meanwhile, I poached 2 eggs in the microwave, breaking each into a tbsp of water in a plastic egg poacher. Poaching takes about 40 seconds for 2 eggs.

Everything should be ready together. I spread the sausage, mushroom, and tomato blend on top of both slices of bread. Then placed one egg on each slice.

 

Spicy Beef Strips and Chard

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  • 2 TBSP of olive oil
  • 2 tsp of red chili flakes
  • 1/2 yellow onion
  • 6 oz beef round steak sliced thin
  • 4 stalks of red chard, sliced
  • salt and pepper
  • Rice Vinegar.

Heat olive oil in a cast iron skillet a medium heat. Add the red chili flakes, they will flavor the oil so the heat permeates all the ingredients. While that heats, chop 1/2 a yellow onion, and toss in to sauté with a dash of salt and pepper. Cook until softened.

While the onions cook, take the beef round (it was on sale for 1.99/pound) and slice in thin strips of about 1/4 inch. Toss into the onions, add salt and pepper, and cook, stirring occasionally. Let it get some nice char.

While the meat cooks, clean and chop the red chard. Toss into the pan with the meat, add some salt and pepper, and stir. Put a lid on the pan and let cook for two minutes or so, add 1 TBSP of rice vinegar. Put the lid back and let everything soak up the vinegar.

This is a delicious, meaty dinner with the rich flavor of beef and kale, the heat from the red chili peppers and the bite of vinegar are delicious.

 

 

Bacon, Egg, Pear, Parm Sandwich with Caramelized Onions & Apricot Cabbage Slaw

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I don’t know what got into me today, but I was about to make a roast pork and slaw sandwich and I thought about all the pears I need to eat and ended up making the most delicious sandwich ever.  It began with the Apricot Cabbage Slaw I was going to make for the sandwich.

I got ambitious and decided to make slow caramelized onions. To do that, I thinly sliced 1/2 an onion on a mandoline. I heated a cast iron skillet to medium high (7 of 10), added 1 TBSP of saved bacon drippings (but you could use olive oil or butter) and melted it. I added the onions and cooked quickly, stirring frequently for about 5 minutes until browned, then I lowered the heat to medium-low (3 of 10) and let cook slowly while I prepared the Apricot Cabbage Slaw. Be patient, the longer the onions cook, the more tender sweet they are, almost like a jam.

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Turn the broiler on before the onions are done to heat up.

When the onions were done, I removed them and set them in a small bowl. Any leftover onions can be used in a sauce or another sandwich.

I then cooked two slices of bacon in the same pan, rendering the fat and saving it for another day. I removed the bacon and set it aside.

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While the bacon was cooking I broiled 2 slices of bread on one side for about 2 to 3 minutes. Just to get some strength from drying, it did not get toasted. Between broiling on one side and then on the other, it was time to cook the egg.

I wiped the fry pan clean of any bacon, and put a dab of butter in the middle of medium hot pan and cooked one sunnyside up egg, adding some salt and pepper.

While the egg was cooking, I broiled the other side of the bread.  On one piece, I shaved parmesan cheese. On the other piece, I layered thin slices of pear to caramelize sightly. I put them back under the broiler for a few more minutes until the parm was melted.

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Assembly

On the side with the melted part, I stack the two slices of bacon, cut into 4 pieces. I added the sunny side up egg. On the side with the pears, I stacked caramelized onions, and the Apricot Cabbage Slaw. Then I put the two pieces together with a bit of hard push to break the egg yolk so it spread through the sandwich and sliced it in half.
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Believe me, this is worth spending 40 minutes to make. The pear and caramelized onions are dream. And of course, bacon, eggs, and parmesan are delicious. A good sweet/sour slaw is a perfect balance to the sweetness and the creamy egg marries everything together. This is the most delicious sandwich I have ever concocted. This made one sandwich, but I have some caramelized onions and slaw left over. I had thought to make a vinaigrette with the onions, but now I think I will be making this sandwich for supper.

Potato Salad with Green Beans

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So, I started out making a potato sad that I intended to use rocket in, to use up some of the rocket I have, but then I got around to adding the rocket and changed my mind and added green beans instead. I am glad I did because the freezer was just starting to extract the liquid from the beans and would have soon dried them out.

This is a pretty standard potato salad. I boiled 4 potatoes in salted water and hard-boiled 4 eggs. I use Martha Stewart’s method to boil eggs and it never fails me. I am not going to reinvent boiling eggs. When the potatoes were done I ran cold water on them to chill. I also chilled the eggs. I then boiled some salted water and blanched the green beans. I did not want them mushy and wanted them to stay bright.

So then I chopped up one whole yellow onion, the potatoes, the eggs and the green beans and tossed them together. I drained a can of black olives and crushed about 1/3 of the can.

In a bowl, I missed 3 TBSP mayo, 1 tsp of mustard, 3 TBSP of apple cider vinegar and a 1/2 tsp of sugar, salt and pepper. I made it to taste and added to the salad and blended.

This made 4 to 6 servings and was better the next day. It’s nice and tangy with the mustard, the olives add an earthiness that I love.

Bok Choy and Mushrooms over Rice

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Heat a dry cast iron pan to medium and add 1 cup of sliced mushrooms. Cook them just a bit, because that keeps them from getting mushy and deepens their flavor.

Remove from the pan and add 1 TBSP of olive oil. Slice 1/4 yellow onion and crush 1 clove of garlic and add to the pan. Add 1 tsp of fresh ginger or 1/4 tsp of dried ginger, salt and pepper. Cook until the onions are transparent, make sure the garlic does not burn. Then add back the mushrooms.

Take three stalks of bok chop and chop into inch long pieces. Cut about 6 cherry tomatoes in half, Add and cook until tender. Add salt and pepper and toss in about 2 tsp of soy sauce.

Serve over rice. Makes one generous serving. The mushroom flavor is deep and rich and they are toothsome, not mushy. The tomatoes add some sweetness, the boy chop a bit of crunch. Delicious and filling.

Spinach Pear Salad with Hazelnuts

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My best friend came over for dinner last night, so I whipped up a lovely salad. Those pears I got from the Food Bank last week are ripe and I need to be using them up quickly, so I decided on a salad with pears.

First I sliced 1/2 of a yellow onion on the mandolin so I could get super thin slices. Then I cut up 5 of those mini peppers. (A 4 pound package of mini peppers costs less than 3 regular red peppers.) into thin strips, removing the seeds. I also corned and sliced three Bosc Pears. I put all of this in a plastic container with a lid. I added 1/3 cup rice vinegar, salt, pepper and 1/2 tsp of dry mustard powder.I put the lid on and shook it all as much as I could to mix it together. Then I added about 6 cups of baby spinach. Put the lid back on, shook some more and put it in the fridge for about an hour.

I toasted some hazelnuts (about 1/4 cup) with tajín (a spice mix of lime and chilis) in a dry pan.

To serve, I put the salad mix on the plate, added some hazelnuts and slice some asiago cheese on top.

The flavor is a wonderful blend of sweet, sour and a bit of heat. The hazelnuts are a great crunch and it was one of the best salads I have come up with this year. Service two.

Grilled Egg Salad and Cream Cheese

Grilled Egg Salad with Cream Cheese

I love a grilled sandwich, especially on rye bread. Rye bread has such a rich, nutty taste and grilling only enhances that unique rye flavor. I buttered two slices of rye bread. I spread the butter as thinly as possible. I laid the two pieces of bread on a medium high griddle and toasted them on one side. While it the first side was toasting, I buttered the other side of the slices. I flipped them over when the first side was crisped and then grilled the other so they were both nice and crispy. I could have toasted the bread, but it would not have the same nutty flavor that gets brought out by grilling buttered bread.

Grilled egg salad

To make this sandwich filling, I chopped and mixed up 1 TBSP each of yellow onions, celery, red pepper, cucumber, 1/2 tsp of mustard, salt, pepper and just enough cream cheese to hold them together in a spread (about 1.5 TBSPs. This made a thick, creamy spread. I also sliced up two hard-boiled eggs. When the bread was grilled, I laid it on a plate, spread the cream cheese and veggies on one slice and laid some romaine and sliced hard boiled eggs on the other with a dash of salt and pepper.

To make good hard boiled eggs, put them in a cooking pot with about 1 inch of water over them. Bring them to a boil and remove from the heat, putting a lid on top to hold in the steam. Let them rest 6 to 11 minutes depending on how much you want them done. I like mine well done.

The crunchy bread and crispy celery with the creamy sauce, tender cucumber and eggs all mixed together in a wonderful blend of flavors and textures. Makes one serving.

 

Sweet & Sour Cabbage Slaw with Roast Pork, Dried Apricots and Sesame Seeds

Cabbage, Roast Pork & Apricot Slaw

This is insanely delicious. When I was thinking about this salad, trying to decide what to add, I knew I want to balance sweet and sour. Pork really likes sweet and fruit and cabbage is the kindest, most generous salad ingredient there is. It will work with just about anything. It is the universal donor of the vegetable kingdom.

For this salad, i started with left over Earl Grey Roast Pork. I love this for salad because it adds a rich aromatic flavor – adding a depth to salads that regular roast pork does not have. However, I think a good roast with a flavorful dry rub like for barbecue would work, too.

  • 1/4 head of cabbage, thinly sliced
  • 6 oz of roast pork, thinly slice
  • 1/4 cup of yellow onions, diced
  • 8 dried apricots, thinly sliced
  • 2 TBSP of sesame seeds, toasted in a dry pan on medium heat.
  • 1/4 cup of rice vinegar
  • 1 TBSP of sugar
  • Salt and pepper

Mix together all the ingredients except vinegar and sugar, mix then separately and then add them to the salad. Add salt and pepper. Mix thoroughly and let rest in the fridge for half an hour before serving.

This has a bright tangy sweet and sour flavor, rich and bright. This made two servings.

Linguiça with Cauliflower, Kale and Grape Tomatoes

Linguiça with Cauliflower, Kale and Tomatoes

This was a delicious and hearty casserole that took very little effort and about 20 minutes to make. I sliced 1 piece of linguiça sausage (about 6 oz.) into 1/4 inch pieces. Then I chopped up 1/4 of a yellow onion. I tossed them together into a medium low sauté pan, since the linquiça has plenty of fat for the dish without any additional oil.

I then chopped up 2 cups of cauliflower and added the cauliflower, and some salt and pepper, to sauté for a bit. Meanwhile, I cleaned 5 pieces of kale, removing the stems. I rolled the kale up and sliced in ribbons and then did a quick chop cross-wise of the ribbons. This made about 4 cups of kale. Kale cooks down a lot, so when cooking you always want to add more than you think you want.  I added the kale, another bit of salt and pepper to the pan. While that cooked, I quartered grape tomatoes – until I had 1 cup of them. When the kale was about half done, I added 2 TBSP of red wine vinegar and the tomatoes and let cook for about 4 more minutes.

The vinegar is critical to elevating the flavors. It helps the flavors blend. The linguiça is spicy and adds rich flavor to the vegetables. This made 4 servings of delicious casserole.