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Posts Tagged ‘lime’

Maybe its the “Minnesota” in me, but in the midst of a winter deep freeze there’s nothing I like more than a hot bowl of homemade chili or soup. But in this latest plunge of cold air, I’ve decided to deviate from my old standby’s of a tomato-based chili or a variation on chicken vegetable soup and instead decided to Go Green.   Enter fresh tomatillos, poblano peppers, cilantro, celery…. and a frozen leftover half of Thanksgiving turkey (no, it wasn’t green).

The recipe is an adaptation of Joy of Cooking’s “Chicken Chili Verde” with homemade diced, roasted poblano peppers and homemade turkey stock/diced turkey meat instead of chicken. The result is a zesty and flavorful chili packing a little heat from the jalepeno and poblano peppers.  The medley of cilantro, lime, tomatillos, garlic and cumin cries out for some salty tortilla chips or a bed of steamy white rice. Incredibly delicious and healthy too.

Turkey Chili Verde

1 cup chopped onion

1/4 cup chopped celery

1 tablespoon minced garlic

2 teaspoons chili powder

1 teaspoon cumin

1 teaspoon dried oregano

6 medium fresh tomatillos, husked, rinsed and diced

1 bunch of cilantro chopped

3 poblano peppers roasted, peeled and diced

1 finely chopped jalepeno pepper

2 tablespoons fresh lime juice

2 cups turkey or chicken stock

3 cups chopped cooked chicken or turkey

(1) Saute onion, celery and garlic in olive oil over medium heat in a dutch oven or soup pot until tender. Add dry spices and cook an additional minute.

(2) Add tomatillos, peppers and broth. Bring to a simmer and cook for 10 minutes uncovered.

(3) Add chicken, cilantro leaves and fresh lime juice. Simmer for 5 to 10 more minutes until heated through.  Add salt to taste.

(4) Serve over tortilla chips or white rice or eat alone.

If you want to get extra fancy, try making your own chicken/turkey stock at the outset using the carcass of your frozen or freshly leftover bird.  And also try roasting your poblano peppers directly over open flame on your gas range if you have one!

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Chewy on the outside and fresh, crisp and crunchy on the inside. Fresh spring rolls are a light and refreshing appetizer packed with flavor.

Turns out, they’re pretty easy to make at home! Preparing the rolls’ numerous elements is the hardest part; wrapping and rolling is all the fun.

These shrimp spring rolls included cilantro, seeded cucumber, carrots, green onion, mint leaves, cellophane noodles, and chopped peanuts.  You could also swap in basil for the mint or add lettuce or spinach to the mix. Some people like fresh bean sprouts in there as well. It’s up to you.

Start the assembly process by soaking a sheet of rice paper in a bowl of water until it gets limp.  Then pull it out and lay it on a damp cloth. Starting with the mint leaves or lettuce, top the wrapper with all the ingredients. Then, roll it up tight like you would a burrito.

I recommend two dipping sauces to dunk your rolls into: a spicy peanut sauce and a sweet garlic chili sauce. Both can be prepared in advance, and leftovers can be kept and used as a marinade or condiment.

Spicy Peanut Dipping Sauce

1/4 cup soy sauce

1/4 cup rice vinegar

2 tablespoons water

1 tablespoon each of minced garlic and ginger

1 tablespoon hoisin sauce

1/2 teaspoon crushed red pepper flakes

1/4 cup crushed peanuts

1 tablespoon peanut butter

*Bring all of the above ingredients to simmer over low heat, whisking to combine the peanut butter. Let it cool before serving.

Sweet Chili Dipping Sauce

4 tablespoons fish sauce

1/4 cup water

2 tablespoons lime juice

1 tablespoon minced garlic

2 tablespoons sugar

1/2 teaspoon garlic chili sauce, or to taste

*Combine at least one hour before serving.

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