This is a dish I "got" from my sister. At the beginning of the summer I gave her a bunch of collards and kale, which she said she'd turn into Sukuma Wiki. It's a staple in Kenya, where she and her husband served in the Peace Corps. Literally translated, sukuma wiki means "stretch the week".
I asked what all went in it and she said "Take a bunch of greens, a chile or two, some tomatoes, some other things and stew it all day long." Recipes aren't quite as accurate when you have to make due with what you've got.
I just finished harvesting the last of the collards today, so I've got this going in the crockpot.
Sukuma Wiki
12 large collard leaves
1 onion, chopped
1 green chile, seeded and minced
4-5 tomatoes, cored, seeded and coarsely chopped
1 cup water
salt and pepper to taste
Remove the stems from the collards. Chiffonade the greens.
Combine all ingredients in a crock pot or stock pot. Turn heat to low and let stew several hours or until greens are tender.
Saturday, October 18, 2008
Thursday, October 16, 2008
Black Bean and Artichoke Burritos
Quick and easy vegetarian dinner.
Black Bean and Artichoke Burritos
1 can black beans, drained and rinsed
1 tbsp olive oil
1 medium onion, diced
3 cloves garlic, crushed
1 can artichoke hearts, coarsely chopped
1 pkg fajita seasoning
1/4 cup water
Heat skillet over medium heat. Add black beans to pan and sautee, stirring frequently, until beans begin to take on the texture of refried beans. Move beans to one side of the pan. Add olive oil to pan and heat thru. Add onions and garlic and sautee until soft, about 5 minutes. Combine onions with beans and add in artichoke hearts. Sautee 3 minutes until artichoke hearts become aromatic. Add fajita seasoning and water, stir to combine with veggies. Bring to a boil then reduce heat. Simmer, stirring occasionally, until water is boiled off. Serve immediately with cheese, salsa and other garnishes as desired.
Black Bean and Artichoke Burritos
1 can black beans, drained and rinsed
1 tbsp olive oil
1 medium onion, diced
3 cloves garlic, crushed
1 can artichoke hearts, coarsely chopped
1 pkg fajita seasoning
1/4 cup water
Heat skillet over medium heat. Add black beans to pan and sautee, stirring frequently, until beans begin to take on the texture of refried beans. Move beans to one side of the pan. Add olive oil to pan and heat thru. Add onions and garlic and sautee until soft, about 5 minutes. Combine onions with beans and add in artichoke hearts. Sautee 3 minutes until artichoke hearts become aromatic. Add fajita seasoning and water, stir to combine with veggies. Bring to a boil then reduce heat. Simmer, stirring occasionally, until water is boiled off. Serve immediately with cheese, salsa and other garnishes as desired.
Asian-Spiced Tilapia with Stir-Fry Veggies
Admittedly, the stir-fry veggies are a cheat - they're frozen ones in a bag. I know, I know. But it was still tasty.
Asian-Spiced Tilapia with Stir-Fry Veggies
4 tilapia filets
1/2 tsp chinese five-spice powder
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 cup soy sauce
dash of mirin
1/4 cup chicken broth
1/4 tsp garlic
1/4 tsp ginger
1/8 tsp wasabe powder
1 pkg frozen stir-fry veggies
Heat a skillet over medium heat. Spray with cooking spray and add 1/2 tbsp olive oil.
Mix together the five-spice powder, salt, pepper, and sprinke both sides of the tilapia filets with the mixture. Add to pan and sautee 1 minute each side. Remove fish from pan; keep warm.
Mix together soy sauce, mirin and chicken broth. Add to pan and whisk, loosening the browned bits from the bottom of the pan. Add spices and whisk more to combine. Add veggies and stir, coating them thoroughly in the sauce. Let cook about 5 minutes. Add fish on top of veggies and continue to cook, about 10 minutes, until fish is done. Plate and serve immediately.
Asian-Spiced Tilapia with Stir-Fry Veggies
4 tilapia filets
1/2 tsp chinese five-spice powder
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 cup soy sauce
dash of mirin
1/4 cup chicken broth
1/4 tsp garlic
1/4 tsp ginger
1/8 tsp wasabe powder
1 pkg frozen stir-fry veggies
Heat a skillet over medium heat. Spray with cooking spray and add 1/2 tbsp olive oil.
Mix together the five-spice powder, salt, pepper, and sprinke both sides of the tilapia filets with the mixture. Add to pan and sautee 1 minute each side. Remove fish from pan; keep warm.
Mix together soy sauce, mirin and chicken broth. Add to pan and whisk, loosening the browned bits from the bottom of the pan. Add spices and whisk more to combine. Add veggies and stir, coating them thoroughly in the sauce. Let cook about 5 minutes. Add fish on top of veggies and continue to cook, about 10 minutes, until fish is done. Plate and serve immediately.
Monday, October 13, 2008
Lavender Chicken Breasts in Champagne Sauce
It seems to me that so many people don't cook with champagne enough. Maybe it's the concept that champagne should only be uncorked to celebrate.
IMO, any day is a good day to have champagne. Why wait for New Years Eve or a wedding? Champagne is actually a wonderful wine to cook with and to pair food with. It's excellent with tapas, fried foods (think egg rolls), a variety of seafood and chicken dishes and sushi!
Which is why it really shines in this dish. A light sauce, chicken delicately seasoned and prepared, and mushrooms (mushrooms and champagne are classic pairing). It's based off of a recipe from The Lavender Cookbook, though I didn't quite follow all instructions. I paired it with Mushroom Risotto.
Lavender Chicken Breasts in Champagne Sauce
1/4 cup lemon juice
1 tsp dried thyme
1 tsp dried lavender
sea salt
pepper
3 boneless, skinless chicken breasts
1/2 tbsp evoo
2 tbsp butter
1 cup thinly sliced button mushrooms
1/4 cup shallot, minced
1/4 cup Champagne
1/4 cup chicken broth
1/2 tbsp chicken stock (not broth!)
Combine the herbs in a pestle and grind with mortar until aromatic. Combine with lemon juice in a bag, add chicken breasts and marinade for 20 minutes. Discard marinade.
Heat skillet over medium heat. Add in olive oil and butter and heat until butter is melted. Add chicken breasts and brown on both sides, about 7 minutes. Remove chicken from skillet and keep warm.
Add the mushrooms and shallot to skillet. Sautee for 4-5 minutes, stirring constantly. Add the Champagne, broth and stock. Simmer for 10 minutes. Return chicken to skillet and simmer for 15 minutes or until chicken is done.
Wine Pairing: Champagne, of course!
IMO, any day is a good day to have champagne. Why wait for New Years Eve or a wedding? Champagne is actually a wonderful wine to cook with and to pair food with. It's excellent with tapas, fried foods (think egg rolls), a variety of seafood and chicken dishes and sushi!
Which is why it really shines in this dish. A light sauce, chicken delicately seasoned and prepared, and mushrooms (mushrooms and champagne are classic pairing). It's based off of a recipe from The Lavender Cookbook, though I didn't quite follow all instructions. I paired it with Mushroom Risotto.
Lavender Chicken Breasts in Champagne Sauce
1/4 cup lemon juice
1 tsp dried thyme
1 tsp dried lavender
sea salt
pepper
3 boneless, skinless chicken breasts
1/2 tbsp evoo
2 tbsp butter
1 cup thinly sliced button mushrooms
1/4 cup shallot, minced
1/4 cup Champagne
1/4 cup chicken broth
1/2 tbsp chicken stock (not broth!)
Combine the herbs in a pestle and grind with mortar until aromatic. Combine with lemon juice in a bag, add chicken breasts and marinade for 20 minutes. Discard marinade.
Heat skillet over medium heat. Add in olive oil and butter and heat until butter is melted. Add chicken breasts and brown on both sides, about 7 minutes. Remove chicken from skillet and keep warm.
Add the mushrooms and shallot to skillet. Sautee for 4-5 minutes, stirring constantly. Add the Champagne, broth and stock. Simmer for 10 minutes. Return chicken to skillet and simmer for 15 minutes or until chicken is done.
Wine Pairing: Champagne, of course!
Mushroom Risotto
I don't make risotto as often as I'd like to since I don't like to do a lot of cooking that requires constant supervision. But, once in a while I get the itch.
Mushroom Risotto
1 tbsp olive oil
1 tbsp unsalted butter
1 small onion, finely diced
1 cup Arborio rice
1/2 cup white wine
1 tsp saffron
4 cups hot chicken stock
8 oz mushrooms, coarsely chopped
1/2 cup grated parmesan cheese
Heat skillet over medium heat. Add olive oil and butter and cook until butter is melted. Add in onion and sautee until onion is lightly browned. Add rice and sautee until translucent. Add wine to pan, stirring constantly until absorbed. Combine saffron and 1 cup chicken stock. Add stock mixture to pan, stirring constantly until absorbed.
Continue adding liquid in 1/2 cup intervals until rice is al dente. When rice is nearly done, add in mushrooms and stir until well integrated with the rice. Add in parmesan cheese, stirring constantly until completely incorporated to the rice. Serve immediately.
Mushroom Risotto
1 tbsp olive oil
1 tbsp unsalted butter
1 small onion, finely diced
1 cup Arborio rice
1/2 cup white wine
1 tsp saffron
4 cups hot chicken stock
8 oz mushrooms, coarsely chopped
1/2 cup grated parmesan cheese
Heat skillet over medium heat. Add olive oil and butter and cook until butter is melted. Add in onion and sautee until onion is lightly browned. Add rice and sautee until translucent. Add wine to pan, stirring constantly until absorbed. Combine saffron and 1 cup chicken stock. Add stock mixture to pan, stirring constantly until absorbed.
Continue adding liquid in 1/2 cup intervals until rice is al dente. When rice is nearly done, add in mushrooms and stir until well integrated with the rice. Add in parmesan cheese, stirring constantly until completely incorporated to the rice. Serve immediately.
Tuesday, October 7, 2008
Andouille Pizza
The combination of the roasted tomato and pepper sauce, spicy andouille and fontina cheese was exquisite! This would also be excellent grilled (it was pouring tonight).
Andouille Pizza
whole wheat pizza dough
1 cup roasted tomato and pepper sauce
1/4 lb fontina cheese, shredded
1/4 lb mozzarella cheese, shredded
6 oz andouille sausage, sliced 1/4" thick
1/2 cup sun-dried tomatoes
Preheat oven to 400F.
Gently sautee andouille (about 1 minute each side) to lightly cook. Roll out pizza dough. Add sauce, cheese, andouille and sun-dried tomatoes.
Bake pizza at 400F for 20 minutes or until the sausage is done and the crust is crispy.
Andouille Pizza
whole wheat pizza dough
1 cup roasted tomato and pepper sauce
1/4 lb fontina cheese, shredded
1/4 lb mozzarella cheese, shredded
6 oz andouille sausage, sliced 1/4" thick
1/2 cup sun-dried tomatoes
Preheat oven to 400F.
Gently sautee andouille (about 1 minute each side) to lightly cook. Roll out pizza dough. Add sauce, cheese, andouille and sun-dried tomatoes.
Bake pizza at 400F for 20 minutes or until the sausage is done and the crust is crispy.
Roasted Tomato and Pepper Sauce
Yet another use for the myriad of tomatoes and peppers from our garden. It could easily be used for a pizza or pasta sauce.
Roasted Tomato and Pepper Sauce
4 tomatoes, cored
1 pepper, cored, seeded and quartered
1 onion, thinly sliced
1/4 cup white wine vinegar
2 tbsp dry white wine
kosher salt
sugar
2 cups tomato sauce
Heat oven to 450F and place rack on top position. Line a baking sheet with tin foil, spray with cooking spray. Place tomatoes and pepper on sheet, lightly season with kosher salt and pepper. Place in oven and roast for 20 minutes.
Meanwhile heat a small pot over medium heat. Add 1 tbsp olive oil and heat until shimmery. Add onions and sautee for 5 minutes, stirring occasionally. Add in vinegar, wine and a pinch of both the salt and sugar. Continue sauteeing until golden brown, about 10-15 minutes.
Add roasted tomatoes and pepper, plus sauce. Stir to combine and heat thru. Puree in pot or in blender. Taste and season as needed.
Roasted Tomato and Pepper Sauce
4 tomatoes, cored
1 pepper, cored, seeded and quartered
1 onion, thinly sliced
1/4 cup white wine vinegar
2 tbsp dry white wine
kosher salt
sugar
2 cups tomato sauce
Heat oven to 450F and place rack on top position. Line a baking sheet with tin foil, spray with cooking spray. Place tomatoes and pepper on sheet, lightly season with kosher salt and pepper. Place in oven and roast for 20 minutes.
Meanwhile heat a small pot over medium heat. Add 1 tbsp olive oil and heat until shimmery. Add onions and sautee for 5 minutes, stirring occasionally. Add in vinegar, wine and a pinch of both the salt and sugar. Continue sauteeing until golden brown, about 10-15 minutes.
Add roasted tomatoes and pepper, plus sauce. Stir to combine and heat thru. Puree in pot or in blender. Taste and season as needed.
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