I hit Efrain's a few weeks ago and was reminded of not only how much I miss Junaita's but also a good green chili. Knowing spring is about here and shorts season is right around the corner, it seemed finding a recipe that skipped browning pork in lard was a good compromise! With that being said, here is a quick, healthy recipe to cure the craving.
Try topping this Chili Verde with diced tomatoes and cilantro and serving with a warm, homemade tortilla.
From my kitchen to yours...
Veggie Green Chili
Ingredients:
• 1 onion chopped
• 5 garlic cloves, smashed or chopped
• 1 Tbsp olive oil (or cooking spray)
• 6 cups vegetable stock
• 12 roasted, peeled, chopped green chili
• 2 Tbsp. flour or cornstarch
• salt & pepper to taste
Directions
• Turn oven to broil
• Slice green chilies in half, place chilies on cookie sheet – spray with cooking spray (broil until skin bubbles/darkens)
• Place darkened chili peppers in paper bag for 10 min.
• Sauté onion, garlic in olive oil/cooking spray
• Peel skin off chilies and dice (puree if you prefer green chili smooth)
• Add chilies and stock.
• Add salt and pepper.
• Dissolve flour or cornstarch in a cup of hot water and add, stirring to prevent lumps.
• Simmer for 45 minutes.
Monday, March 19, 2012
Wednesday, March 7, 2012
Lobster Bisque
Funny how all my neighbors were busting out their grills earlier this week and then today we awoke to icy windows and slick sidewalks. After a chilly and slippery morning run, I seemed to get soup on the brain. And not just any soup, but a bisque and not just any bisque – but LOBSTER BISQUE.
A bowl of steamy, decadent lobster bisque, thick slice of bread from a crusty baguette, accompanied with a peppery arugula salad adorned with shaved Parmesan and a squeeze of lemon – OHHHH BABY. Now this is a meal worthy of this dark, cozy March hump day.
Lobster Bisque
The breakdown:
• Four Servings
• Total cooking Time: 90 minutes
• Cost: About $20, with frozen on-sale lobster tails
Ingredients:
• 1 medium onion, diced
• 3 stalks celery, diced
• 1 medium shallot, diced
• 4 cloves garlic, minced
• 3 tbsp butter
• 3 tbsp tomato paste
• 4 cups lobster stock*
• 1.5 cups heavy whipping cream (I’ve made this with fat free half and half and it was still really good)
• 2 grilled lobster tails, roughly chopped
• 2 tsp chopped fresh tarragon
Directions:
• Pre-heat broiler
• Slice the tails length-wise and pull out the lobster tail meat. Place meat on non-stick sprayed cookie sheet. Broil for 4 min, then flip and broil another 4 min. (this step can be done the day before)
• Melt the butter in a saucepan over low heat. Add the onion, celery and shallot and cook for about 5 minutes, until the onion becomes translucent
• Add the garlic and cook another 3 minutes.
• Add the tomato paste and stir to mix it in.
• Add the lobster stock. (see below to make stock)
• Blend with an immersion blender, or in a regular blender or food processor, until smooth.
• If making the soup ahead of time, stop here and refrigerate it, then reheat before continuing.
• Add the cream (or fat free half and half) and lobster tail meat and bring nearly to a boil over medium-high heat.
• Season to taste with salt and pepper.
• Add tarragon and serve in heated bowls.
*Lobster Stock:
Ingredients:
• 2 lobster tail shells
• 12 peppercorns
• Couple of bay leaves
• Handful of parsley steps
• Onion
• 3 celery stalks
• 1 carrot
Directions:
• Pre-heat oven to 375 degrees
• Using the 2 lobster tail shells and place on cookie sheet. Place in oven for 15 min.
• While the shells are roasting, roughly chop an onion, a few stalks of celery, and a carrot
• Add the roasted shells, vegetables, a dozen peppercorns, a couple bay leaves, and some parsley stems to a saucepan and cover with water.
• Bring to a boil and then turn down to medium. Simmer for about 30 minutes.
• Strain everything out of the liquid, then bring back to a boil, and reduce the stock down to about 2/3 of its original volume.
A bowl of steamy, decadent lobster bisque, thick slice of bread from a crusty baguette, accompanied with a peppery arugula salad adorned with shaved Parmesan and a squeeze of lemon – OHHHH BABY. Now this is a meal worthy of this dark, cozy March hump day.
Lobster Bisque
The breakdown:
• Four Servings
• Total cooking Time: 90 minutes
• Cost: About $20, with frozen on-sale lobster tails
Ingredients:
• 1 medium onion, diced
• 3 stalks celery, diced
• 1 medium shallot, diced
• 4 cloves garlic, minced
• 3 tbsp butter
• 3 tbsp tomato paste
• 4 cups lobster stock*
• 1.5 cups heavy whipping cream (I’ve made this with fat free half and half and it was still really good)
• 2 grilled lobster tails, roughly chopped
• 2 tsp chopped fresh tarragon
Directions:
• Pre-heat broiler
• Slice the tails length-wise and pull out the lobster tail meat. Place meat on non-stick sprayed cookie sheet. Broil for 4 min, then flip and broil another 4 min. (this step can be done the day before)
• Melt the butter in a saucepan over low heat. Add the onion, celery and shallot and cook for about 5 minutes, until the onion becomes translucent
• Add the garlic and cook another 3 minutes.
• Add the tomato paste and stir to mix it in.
• Add the lobster stock. (see below to make stock)
• Blend with an immersion blender, or in a regular blender or food processor, until smooth.
• If making the soup ahead of time, stop here and refrigerate it, then reheat before continuing.
• Add the cream (or fat free half and half) and lobster tail meat and bring nearly to a boil over medium-high heat.
• Season to taste with salt and pepper.
• Add tarragon and serve in heated bowls.
*Lobster Stock:
Ingredients:
• 2 lobster tail shells
• 12 peppercorns
• Couple of bay leaves
• Handful of parsley steps
• Onion
• 3 celery stalks
• 1 carrot
Directions:
• Pre-heat oven to 375 degrees
• Using the 2 lobster tail shells and place on cookie sheet. Place in oven for 15 min.
• While the shells are roasting, roughly chop an onion, a few stalks of celery, and a carrot
• Add the roasted shells, vegetables, a dozen peppercorns, a couple bay leaves, and some parsley stems to a saucepan and cover with water.
• Bring to a boil and then turn down to medium. Simmer for about 30 minutes.
• Strain everything out of the liquid, then bring back to a boil, and reduce the stock down to about 2/3 of its original volume.
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