Green Enchiladas

Source: Simply in Season
Date tried: March 25, 2017
Yield: 3-4 servings
Time needed: 30 minutes

Perhaps I can’t really say I have tried this recipe. The first two ingredients were a problem for me. I have never seen (or even heard of) poblano peppers. A bit of research told me they could be replaced with a combination of green bell pepper with a bit of chili pepper to get the mild heat of a poblano pepper.

I have at least seen tomatillos on rare occasions, but was unable to find any right now. So I almost thought of waiting until later in the season when the farmers’ market is in full swing. But on reading the recipe carefully, I saw that both problematical ingredients were used to make a salsa. Problem solved. I went to our local Indian store and found some green salsa. So I actually just put together the tortillas using the chicken, salsa and cheese.

Green Enchiladas

Green Enchiladas
3 poblano peppers, roasted, peeled and seeded
3-4 tomatillos
1/2 cup/125 ml water
1/4 cup/60 ml unsalted dry roasted peanuts
1/2 medium onion
2 Tbsp. cilantro, chopped
1/2 tsp. salt or to taste
8 6”/15 cm corn tortillas
2 cups/500 ml cooked chicken or turkey, shredded
3/4 cup/125 ml feta cheese or queso blanco, crumbled

Roast the poblano peppers, peel them and scrape out seeds. Set aside.
Remove the dry husks from the tomatillos and cut into quarters.
Place tomatillos and water in a microwavable bowl and microwave on full power until tenders (3-4 minutes)

Place cooked tomatillos with cooking water in a blender or food processor.
Add poblano peppers, peanuts, onions, cilantro and salt.
Blend until smooth.

Pre-heat oven to 350oF/180oC.
Fill a shallow bowl or pie pan with boiling water.
Dip each tortilla in water to soften (10-15 seconds).
Fill with 1/4 cup/60 ml chicken and 1 Tbsp. cheese.
Roll up and transfer to a 9” x 9”/2.5L baking pan.
Pour tomatillo sauce over the enchiladas. Top with remaining crumbled cheese.
Bake until heated through (about 15 minutes)

Note: feta cheese or queso blanco will not melt.

Turkey Barley Soup

Source: Simply in Season
Date tried: December 14, 2012
Yield: 6 servings
Time needed: 10 minutes prep time + 1 hour simmering time

Shows how far behind I am in getting some of these posted. Here I am sweating in July while posting a recipe I tried in Christmas holidays.

In the appropriate season it is a very enjoyable, comforting soup. A perfect winter lunch. And a great way to use scraps of leftover turkey after Christmas. So tuck it away to use then.

 

Turkey Barley Soup

Turkey Barley Soup

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Hot Chicken Stew

Source: The Recipe of Love
Made: December 18, 2013
Yield: 6-8 servings
Time to make: 2½ to 3 hours.

A note to myself from the first occasion on which I made this recipe says “3 hours to make but worth it!”  Now that I have tried it again, I am still of the same opinion.  If you are a fan of hot, spicy dishes, this is one of the best.  If you are not try Mild Chicken Stew instead.

The basic procedure is:
Marinate the chicken (45 minutes)
Make the sauce (30 minutes)
Add chicken and braise (25 minutes)
Add first round of spices and continue to braise (20 minutes)
Add second round of spices and continue to braise (15 minutes)
Turn off heat, add eggs and let sit for 20 minutes before serving.

Best accompaniment for this dish is lots of injera and a green salad on the side.

Before beginning, check that you have some of the special Ethiopian condiments on hand such as spiced onion, spiced butter, berbere mix and garlic and ginger mix.

Hot Chicken Stew

Hot Chicken Stew

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Creamed Chicken

Source: More-with-Less Cookbook
Made: October 5, 2013
Yield: 6 servings
Time to make: 15 minutes.

So easy, so versatile and so much better tasting than canned chicken soup.  Serve this over toast, crackers, rice, pasta or cornbread or in patty shells as miniature chicken pies. Feel free to add or change vegetables e.g. mushrooms instead of green pepper. Try adding celery or peas. Experiment with different spices and herbs as well.

Creamed Chicken

Creamed Chicken

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Greek Salad with Grilled Chicken

Source: Simply in Season
Made July 18, 2012
Yield: 4 servings
Time to prepare: 20-30 minutes

The basic procedure consists of four steps, all quick:

  • Make dressing
  • Grill chicken using a few tablespoons of dressing as a marinade
  • Chop or slice vegetables and toss with greens
  • Complete assembly of salad with chicken, dressing and toppings.

A great summer meal in itself.

 

Greek Salad with Grilled Chicken

Greek Salad with Grilled Chicken

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Murg Bannu Kebab (Chicken Kebabs in Egg)

Source: Indian Recipes Under 30 Minutes
Date tried: March 28, 2014
Yield: 4-6 servings
Time needed: 30 minutes

At first this recipe seems a little daunting, as it calls for the chicken to be marinated, fried, strung on skewers and baked all within 30 minutes.  Yet somehow it works.  A delightful recipe not to be missed.

Murg Bannu Kebab (Chicken Kebabs)

Murg Bannu Kebab (Chicken Kebabs)

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