Posts Tagged ‘Garlic’

Knock Your Socks Off Chicken Chili

Sunday, January 11th, 2009

Organic/natural ingredients taste best.

chickchiliServes 6-8+

— you will want to double this one for seconds all around.

It hits the spot for a
chili night.

(yes, pun intended)

You’ll need:

4 Tablespoons Extra Virgin Olive Oil
1-1/2-2 Pounds +/- cut into 3/4“ chunks Chicken (or Turkey)
1 Small Package Organic Frozen (your choice) — defrosted Mixed Veggies
1 Small Package Organic Frozen & unsweetened — defrosted Corn Niblets
1 Medium diced Onion
5 Cloves Garlic or to your taste, mashed ‘n minced
3 teaspoons dried Oregano
1+ Tablespoon dried Cumin or to taste
2-3 Jalapenos Ribs & seeds partially, all, or none removed
You decide the heat level: more ribs ‘n seeds, more heat
Use hotter chilies if you prefer even more heat
1 teaspoon fresh squeezed Lemon Juice
1 28-oz. can Crushed Tomatoes or 3-4 Cups fresh
3+ Cups Organic Chicken Broth depends on how thick you like it
1 Can – Black Beans 15-ounces drained
1 Can – Pinto Beans 15 ounces drained
1 Can Kidney Beans – 15 ounces drained
1 Cup Cilantro chopped or to your taste (I love it so I use a lot)
1-1/2 teaspoons Black Pepper
1-1/2 teaspoons Sea Salt

On-the-side: lime wedges, sour cream, avocado slices with one big crusty whole wheat or sourdough artisan bread or a pile of warm pan toasted tortillas

Large, heavy porcelain/cast iron or stainless steel pot & lid is best
About one hour cooking time

NOTE: I recommend using latex gloves when handling hot peppers

To prepare:

Heat oil in pot on low/medium heat. Sauté onion and garlic till they are aromatic, a few minutes. Add chicken chunks and continue sautéing for a few minutes. Mix in veggies and niblets and cook on medium heat for a few minutes. Add oregano, cumin, jalapenos and mix through. Add tomatoes with juice, chicken broth, lemon juice, all beans, salt & pepper. Bring heat down to simmer for 45 minutes. Add cilantro and adjust flavors to your taste. Simmer 15 minutes more. Serve with the sides. S-mokin’!

Run-Away Wild Rice & Veggie Stuffed Chicken Legs

Sunday, January 11th, 2009

Organic/natural ingredients taste best.

chicklegsServes 6-8

A salad side is all you might want to round off this easy-to-make delight for your family & kids.

Looks like a lot but it’s not. Not much time? Refrigerate and make later.

You’ll need:

1 Cup Wild Rice
2 Cups Water or Organic Chicken Broth
1/2 teaspoon Salt

1 Medium finely diced Onion
1 Stalk finely diced Celery
2 Cups shredded Zucchini, about 2 medium
1 Cup Corn Niblets (frozen or fresh unsweetened)
3+ Tablespoons Pure Olive Oil (light)
Juice of 1/2 Lemon
2 teaspoons Dried Basil
2 teaspoons Dried Marjoram
1 Tablespoon fresh Parsley, finely chopped
1/4 Cup grated Parmesan (sweet) OR Romano (tangy)
1/2 – 3/4 teaspoon Pure Honey
Salt & Pepper
Cayenne Pepper, Pinch
1 Rounded Tablespoon Organic Cane or Brown Sugar
Sweet Paprika or Spanish for more heat
About 3/4 Cup Organic Chicken Broth or till thin layer in baking dish
8 Bone-in and skin-on whole chicken leg quarters, salt rubbed and washed

*NOTE: You can add golden raisins or dried cranberries for a more complex taste layer. Even some wine. Experiment with white or medium bodied red. I left out garlic from this one, but, of course put it in to your taste if you want. Make it and then make it yours.

400 degree oven
Baking time: About 1-1/2 hours or until juice is clear from leg/thigh joint
One medium saucepan w/ cover
One heavy skillet (NOT nonstick)
One large mixing bowl
Glass or heavy ceramic/cast iron baking dish oiled, sprinkled with salt, pepper, paprika.
Aluminum Foil

To prepare:

Preheat oven. Wash wild rice through a strainer and turn into a medium saucepan over medium heat. Stir/roast rice till dry and aromatic. Before adding water/broth run sides and bottom of saucepan under cold water tilting away from running water going around outside of pan only. This cools pan and prevents splattering when you add water/broth to rice. Add water/broth and salt. Cover. Bring to boil then turn down to simmer for about 45 minutes till rice is slightly al dente. When done turn out into large bowl to cool.

While rice is cooking heat 2 Tablespoons olive oil in heavy skillet on medium heat. Add onion and celery and sauté till onions are translucent about 5 minutes. Add zucchini and nibblets and sauté additional few minutes with pinch of salt adding more oil if necessary. Remove from heat and turn mixture into bowl. Add next nine ingredients adjusting to your taste, and mix thoroughly. When rice is cooled, add to veggie mix and allow to cool until you can handle it. Carefully insert fingers between skin and meat of each leg gently opening up a pocket as far down the leg as you can go. Fill each pocket with rice mixture pushing it back gently under the skin being careful not to tear it. As each leg is filled place in baking dish. When dish is filled, brush each leg with olive oil, top with salt, pepper, paprika, a very light sprinkling of sugar and cinnamon. Add chicken broth and cover. Bake 45 minutes. Uncover and bake additional 15-20+ minutes. Skins should be browned and crunchy. Leg/thigh joint juice should be clear. Serve with salad for a scrumptious one plate meal!

Wildly Broiled Salmon

Sunday, January 11th, 2009

Organic/natural ingredients are best.

salmonMarinate and broil.

That’s all.

The sake and ginger are unbelievable together.

It’s wild!

You’ll need:

1 Pound Wild Salmon Fillet
1 Tablespoon minced Fresh ginger
1 Medium Clove Garlic finely minced
1 Tablespoon finely chopped Scallions
3 Tablespoons Organic Shoyu Soy Sauce or to your taste
Salt and freshly ground black pepper
2 Tablespoons Medium to dry Japanese Sake OR Mirin
(Japanese cooking Sake found in Oriental Section of markets)
Unflavored bread crumbs or panko with a little salt
Rinsed off Capers add a delightful dimension of taste sprinkled on top of finished fish.(optional)

Oven on broil with oven rack on 2nd level
Medium glass or ceramic baking dish oiled

To prepare:

To marinate the salmon, place ginger, garlic, scallions, shoyu, salt, pepper, and sake in baking dish, mixing all together. Add fish skin side down to coat. Puncture top of fish with fork prongs and turn over flesh side down. Fork holes allow marinade to become infused in the flesh. Let stand for about 15 minutes at room temperature. Can marinate longer if desired.

Turn on broiler and allow oven to heat. Turn over fish so flesh side is up. Lightly sprinkle bread crumbs or panko over fish and broil till just done, for about 5-6 minutes or until flesh is flaky and opaque. You can even take it out a minute before as it continues to cook from residual heat. You want the salmon to be succulent and moist.

Enjoy it with a bright green salad with fruity vinaigrette dressing and/or a light fresh tomato/garlic pasta dish or light grain. If sprinkling top of salmon with capers, sprinkle lightly just before serving. This preparation is so fast that if an unexpected guest arrives (and you have enuf salmon or even another meaty fish – I always buy a little more. You never know… and the leftover is terrific flaked into a lunch salad the next day) you’ll have it ready with maybe a shorter marinade time, just a few minutes later to even more accolades!

ABOUT: Wellness Chef Helen Sandler
Lecturer, personal chef, teacher, wellness coach, & speaker, Helen promotes a healthier lifestyle through common sense, organic / natural approach to a happier, positive life.

Helen Sandler is used to being an innovator and at the cutting edge of whole foods whole grains awareness. After graduating from SUNY, New York with a teaching degree, she began to follow her real passion for healthy cooking which took her from Los Angeles to Boston to attend the cooking school of the late and great master Japanese natural chef, Aveline Kushi. Later that passion took her to Kyoto, Japan to continue her studies, where she spent four more years learning the art of healthy Japanese cooking (Seishoku).

As Wellnes Chef Helen she is the featured authority at CTNgreen /wellness with articles in the library there and the virtual paperless magazine at CTNGreen Magazine