Recipe: Soy and Brown Sugar Salmon

My friend Elizabeth cooked an impromptu dinner for her boyfriend and I last night and it was a real winner. She did a soy and brown sugar marinated salmon, a wild rice medley, and paired it with a very nice Riesling. I threw in a frozen green bean/wax bean/carrot mix that I had and dinner turned out as you can see above. Even better, the marinade for the salmon (the real star on the plate) was incredibly simple.
When marinading, you can either put the salmon filets in a gallon bag or in the oven-safe glass dish you will eventually cook the fish in. That glass dish can then go straight into the oven and then straight into the dishwasher. SIMPLE.

Snacktime: Hummus

I love hummus...and I love it even more now that I have a food processor (I'd recommend a 10-14 cup one for this recipe) and I can make it for myself. Not only is it significantly cheaper but I can control exactly what goes it in, which is always a plus.  Also, it couldn't be easier.  The one tough ingredient for hummus is the tahini paste which is made from ground sesame.  It can be found at many groceries, though I could not find it at Wal-Mart.  Best advice is to check a Publix, Hy-Vee, Wegmans, or the like.  The tahini will set you back 6 or 7 dollars but you will get lots of hummus batches from the bottle. I used olive oil in the recipe, but you could play around with other oils or sub out up to half with the liquid from the chickpeas.

Recipe: White Chicken Chili

I've been on a chili/soup kick lately, most likely a result of it getting colder here in Iowa and the need to stock my freezer before finals arrive.  This is a great, and pretty easy, chili to throw together.  All the ingredients work nicely together and lime is a revelation when combined with the slow burn heat of the poblanos.  I used 3 different types of beans because the store had them, but using 3 cans of Great Northern beans would work just as well.  One step in this recipe is mashing half of the beans used, and this would be a great way to involve kids in the kitchen if you have them.  I used chicken breasts for this recipe, but shredding a rotisserie chicken is an easy swap to simplify this even more.  If you are one of those who cannot stand cilantro substitute it for fresh flat leaf parsley.

You will need:
3 chicken breasts, seasoned with salt and pepper, cooked and shredded
2 poblano peppers, seeded and chopped
1 onion, chopped
3-4 garlic cloves, finely chopped
32oz Stock (I used a no-sodium chicken stock)
1 lime, zested and 1/2 juiced
1 can navy beans, drained
1 can white kidney beans, drained
1 can great northern beans, drained
4oz can chopped green chilies
1 Tablespoon Cumin
1.5 Teaspoons Coriander
1 Teaspoon Ancho Chili Powder (or chili powder)
1 bunch cilantro, chopped
Salt
Pepper
Olive Oil
Red pepper flakes (optional)

Start by prepping all of the vegetables.  Chop the poblanos (and then wash your hands with warm soapy water), the onion, and garlic.  Open and drain the beans and mash half of them either with a potato masher or by hand.  You will have time while the chili is simmering to cook the chicken, but I found it easier to cook the chicken first so it could cool before I shredded it to add.

In a large pot add a glug of oil and heat over medium high heat.  Add the onion and the poblanos and cook for 5-6 minutes until soft.  Add the garlic and green chilies and cook for 1-2 more minutes.  Add salt (if using regular chicken broth, add just a sprinkle until you taste later), pepper, cumin, coriander, and chili powder.  Cook for another minute so that the spice flavors can bloom, and then add the chicken stock.

When the stock has come to a simmer add the lime zest, juice, and the mashed and whole beans.  Stir to combine and cook at a simmer for 20-25 minutes.  About half way through give the broth a taste and adjust salt and pepper to your liking. If the heat needs to be adjusted, use the red pepper flakes.  Add the shredded chicken and cook just until it is warm.  Stir in the chopped cilantro and serve.

Garnishes could include: Cheese, sour cream, red pepper flakes, sliced avocado, diced tomato, tortilla strips.

Recipe: Spicy Bean Dip with Corn

This is very similar to the refried beans I made the other day, consider this a variation more than a new recipe.  It adds corn for sweetness, texture, and color and more cayenne for a kick. This is great for a cookout or to serve with chips/pita chips and a few icy beers.

You will need:

1 can black beans, washed and drained
1/2 green bell pepper, chopped
1/2 onion, chopped
8oz frozen corn, thawed and drained
1/2 cup medium heat salsa
Cayenne
Salt
Pepper
Garlic powder

In a large saute pan saute the onion and green pepper over medium heat until just soft.  Add a dash of salt and pepper.  Add the beans and salsa and stir to combine.  Add in the garlic powder and a good pinch of cayenne (between 1/16th and 1/8th teaspoon)  Stir.  When the beans are hot begin smashing them with a fork until the desired texture is reached.  Taste for heat and add salsa/cayenne until it reaches the heat level desired.  When ALL smashing is finished add the corn and stir through.  Taste again for salt and adjust as needed.