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Chicken Chili

Posted on October 25, 2024 by nina in the kitchen

This versatile chili recipe has shredded chicken as its star. The chicken is cooked in the chili tomato sauce and then removed and shredded with forks before returning to the pot. Very easy and has more texture than ground chicken. You can add your favorite type of beans, corn as I do, spicy or plain tomatoes. Add less spices or extra for more boldness.

Give it a try. Makes about 12 cups of chili. I serve with grated sharp cheddar and sliced green onion. Freezes easily.

Ingredients

  • 3 tablespoons olive oil
  • 1 large onion, chopped
  • 1 green pepper, chopped
  • 6 large cloves garlic, minced
  • 1 – 4 oz can diced green chilis
  • 2 teaspoons oregano
  • 2 teaspoons cumin
  • 2 teaspoons smoked paprika
  • 2 teaspoons chili powder
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 – 14.5 oz can fire roasted tomatoes
  • 1 – 28 oz can diced tomatoes
  • 1 cup water
  • 1 pound boneless chicken thighs
  • 1 -15 oz can corn, drained
  • 1 – 15 oz can black beans, not drained
  • 1 – 15 oz can white beans, not drained
  • Grated sharp cheddar cheese for serving
  • Sliced green onion for serving

Directions

  1. Heat a large cooking pot over medium heat and then add olive oil
  2. Add onion and green pepper. Sauté until tender
  3. Add garlic and sauté 1/2 minute
  4. Add green chilis and sauté 1/2 minute
  5. Add spices and cook and stir 1minute. Do not allow to stick to pan
  6. Add tomatoes and water. Cover and simmer 10 minutes
  7. Add chicken. Cover and simmer 10-20 minutes
  8. Remove chicken and place on a plate or cutting board. Using 2 forks shred the chicken into small pieces as you like. Return shredded chicken to the chili.
  9. Add beans and corn. Simmer 5-10 minutes
  10. Taste and add seasoning if you like
  11. Voila!

I’d love to know if you make this recipe!!

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Costa Rican Black Beans and Rice

Posted on August 24, 2024 by nina in the kitchen
Black Beans and Rice
Lizano Sauce/Salsa Adds Great Flavor

This May my daughter and I spent 3 weeks in Monteverde, Rio Perdido and Nosara, Costa Rico. We loved the beautiful rainforest, cloud forest and Pacific coast. The yoga retreat near Nosara was unforgettable. All the local people were kind and helpful. Always relaxed and friendly

Black beans and rice was a standard served at every meal and at every location. What’s essential is using white rice (I used thai Jasmine), rinsing the raw rice till the water ran clear, and preparing the rice the day before to allow it to dry out a bit.

Red bell pepper is traditional, but today I used red and yellow. An essential ingredient is a sauce called Lizano. I ordered it online. It’s like a Worcestershire sauce. It’s added to the rice at the end of cooking and also served at the table if you want to add more. Use Worcestershire if you don’t have Lizano. But it’s easy to order Lizano from Amazon. Enjoy!

Ingredients

  • 2 tablespoons light oil
  • 1 small onion, chopped fine
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 1 can black beans and liquid
  • 3 cups white rice, rinsed, cooked and refrigerated
  • 1/4 cup Lizano Sauce
  • 1/4 cup chopped cilantro

Directions

  1. Heat oil in a large frying pan. Add onion and red pepper. Sauté until tender
  2. Add garlic and sauté until fragrant. No more than 1 minute
  3. Add beans with it’s liquid and Lizano. Rinse out the can with 1/4 cup water and add that too. Cover and Simmer 5-10 minutes. Don’t evaporate the liquid. You can also make your own black beans from dried beans
  4. Add cold rice and stir and simmer a few minutes and it’s hot. If you want more of a bean and vegetable flavor add less rice.
  5. Season to taste
  6. Add cilantro just before serving
Black Beans and Rice Breakfast in Rio Perdido

Voila!

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Pepper Salsa/Sauce

Posted on August 2, 2024 by nina in the kitchen

This is a fresh chunky sauce that goes well with many foods, fish, pasta, sausage, eggs…. I was served a sauce like this in Costa Rica for breakfast. It was a crispy corn tortilla topped with a fried egg and covered with this pepper sauce. This is my recipe developed from memories of this yummy and mild pepper sauce

This recipe is very forgiving. It’s a sauce that has a lot of flexibility. The main thing is don’t overcook it. This is a fresh salsa, lightly cooked.

Crispy Tortilla, Fried Egg & Pepper Salsa

Ingredients

2 tablespoons olive or vegetable oil

2 small onions, diced

4 cloves garlic, minced

1/2 teaspoon oregano

1- 24.5 oz bottle Mutti Tomato Puree or 3 cups of canned or fresh peeled tomatoes

1 poblano pepper, roasted, peeled and cut in 1/2 inch pieces

1 yellow bell pepper, roasted, peeled and cut in strips

1-12 oz jar roasted red peppers, drained, cut in 1/2 inch pieces , or roast your own yellow bell peppers

2 tablespoons Lizano Salsa, optional

Directions

  1. Heat a large frying pan. Add oil and keep heat at medium
  2. Sauté onions until tender. Add garlic and stir and sauté 1 minute. Add oregano and stir
  3. Add tomato sauce and simmer 5 minutes, covered
  4. Add poblano and other roasted peppers. Stir, cover and simmer until heated through
  5. Add Lizano Salsa if you like. This salsa is a Worcestershire like sauce that’s used alot in South and Central America.
  6. Serve this as a sauce or salsa with anything your heart desires!

Voila!

Pepper Salsa Ingredients

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Leek Soup

Posted on May 18, 2024 by nina in the kitchen
Leek Soup

Modern Proper published this recipe. I found it on Instagram and it is delicious! Definitely worth buying some leeks! It doesn’t have potatoes as the traditional leek soup or vichyssoise. Instead it has garbanzo beans! An easy way to add some fiber and protein to this soup! And the surprise ingredient is Parmesan!

Ingredients

  • 4 tablespoons butter
  • 3 pounds leeks, use white and light green only, slice in half lengthwise, rinse well and slice crosswise
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 3 sprigs thyme
  • 5 cups chicken broth
  • 1 15-oz can garbanzo beans, drained and rinsed
  • 1/2 cup grated Parmesan
  • 1 cup half and half or cream
  • Extra Parmesan for serving

Directions

  1. In a Dutch oven melt butter. Add leeks and onion and sauté until tender, about 10 minutes. Add garlic and seasonings and sauté 1 minute.
  2. Add broth and garbanzo beans, cover and simmer 15 minutes
  3. Remove and discard thyme stems. Use a stick blender to purée soup. Add Parmesan and cream and then heat till hot.
  4. Ladle into bowls and sprinkle with extra Parmesan!
  5. I froze the leftovers and they thawed and reheated nicely!
  6. Voila!

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Hard Cooked Eggs

Posted on April 3, 2024 by nina in the kitchen
Orange Center of French Style Hard Cooked Eggs

Christopher Kimball from Milk Street shared his method of hard boiling eggs which guarantee easy to peel eggs! It works perfectly!

The length of cooking time makes the orange yolk which is also creamy. This is the French style he learned in Paris

Check your eggs closely for cracks before you cook them! Don’t over crowd the eggs. Knocking eggs together while they boil may crack them

Ingredients

  • 6-12 large eggs
  • 1 large pot of boiling water
  • 1 large bowl of ice water with lots of ice

Instructions

  1. Choose eggs which don’t have cracks
  2. Bring a large pot of water to a boil
  3. Gently place the eggs in the water. Use a slotted spoon to set them in the water
  4. Bring to a full boil. Boil for 8 minutes 40 seconds! No longer!
  5. With a strainer or slotted spoon remove the eggs from the boiling water and place them in ice water. Leave the eggs in the ice water 3 minutes
  6. Remove eggs from ice water and set them aside for Easter egg coloring or peeling to eat. They will peel easily and perfectly!

Voila!

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Red Lentil Soup

Posted on April 3, 2024 by nina in the kitchen
Red Lentil Soup

We all love this soup!! It’s a Melissa Clark recipe from the New York Times. The added punch here is carrots, cayenne, cumin and fresh lemon juice!! These all give the soup a wow flavor!

The lentils don’t separate as in some soup recipes. That’s because half of this soup is puréed after cooking is completed. This technique adds creaminess without removing all the texture. Great idea!!

I often double the recipe and share jars full with family and friends

I’m also generous with my carrots. How big is 1 large carrot? I often use 3 average carrots

I’m also generous with the tomato paste. I love that intense flavor!

The NYT recipe adds cilantro at the end, but I don’t. It’s your choice

Ingredients

  • 3 tablespoons olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1-3 tablespoons tomato paste
  • 1 teaspoon cumin
  • 1-2 dashes cayenne or chili powder
  • 1/2 teaspoon black pepper
  • Salt
  • 3 carrots, peeled and diced
  • 4 cups chicken or vegetable broth
  • 2 cups water
  • 1 cup red lentils
  • 1/4 -1/3 cup fresh lemon juice
  • 2 tablespoons cilantro, chopped

Instructions

  1. Heat a large Dutch oven or stock pot. Add the olive oil.
  2. Add onions and sauté until softened
  3. Add garlic and stir 30 seconds
  4. Add cumin, cayenne, black pepper and tomato paste. Stir and simmer 2 minutes
  5. Add broth, water, carrots, and lentils. Use lid and leave partially uncovered. Simmer 30 minutes
  6. Add salt if needed
  7. Remove from heat and ladle 1/2 of soup into a large bowl. Purée mixing bowl of soup with a stick blender. Return puréed soup to Dutch oven.
  8. Reheat soup. Add lemon juice and cilantro
  9. Serve soup hot. Sprinkle with cayenne if you like
  10. Voila!
All the ingredients
Purée Half of the Soup
Puréed Soup is Added Back to Dutch Oven

Let me know if you make the soup!!

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Pastina

Posted on March 19, 2024 by nina in the kitchen
Pastina with Grated Parmesan

This Italian soup historically is made for sick family members. It’s called “Italian Penicillin” and is said to help illnesses go away!

It’s very simple and quick. Simmer, puree and serve. The secret ingredient is a rind from Parmesan Reggiano which is simmered with the vegetable soup. Keep these rinds in your freezer after you’ve finished the cheese. It adds a sweet umami flavor to this soup and many other sauces and soups

Homemade chicken broth is a perfect base for Pastina but a quick alternative is broth made from Better Than Bouillon

Ingredients

7 cups chicken broth

4 large carrots, peeled and cut in 4 inch pieces

2 medium onions, peeled and quartered

4 ribs celery, cut in 4 inch pieces

4 inch piece of Parmesan Reggiano rind

Salt to taste

1 1/2 cups tiny pasta such as Acini di Pepe by DeCecco

Finely grated Parmesan Reggiano for serving

Chopped parsley for serving, optional

Directions

  1. In a Dutch oven or large saucepan combine broth, vegetables and Parmesan rind
  2. Bring to a boil, cover and simmer till vegetables are very tender. At least 30 minutes
  3. With a slotted spoon remove vegetables from soup and place in a food processor. Remove Parmesan rinds and discard.
  4. Purée vegetables until very smooth. Return this purée to the pot of broth and whisk together. Cover and simmer 2 minutes
  5. Add salt if needed
  6. Now you have 2 options with adding the pasta. My choice is to cook the tiny pasta in water as directed on its package. Drain and add some pasta to each bowl and pour the soup over it
  7. The second option is to cook the pasta in the soup until tender. Either method is good
  8. Make sure to use the tiny pasta. I use the Acini de Pepe style of pasta by DeCecco
  9. When serving the soup and pasta make sure it’s piping hot and for sure top with finely grated Parmesan!
  10. The added chopped parsley is for color and can be added to each bowl if you like
  11. Voila!
All the Ingredients
Ready to Simmer
After Simmering and Ready to Pureé
Veggies in Food Processor
Puréed Veggies
Carrots add to this beautiful color!

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Split Pea Soup

Posted on March 17, 2024 by nina in the kitchen
Split Pea Soup

This is comfort food that’s easy, traditional and quick! The soup is not puréed as my Moms was. It’s still a smooth satisfying meal!

The ham bone adds alot of flavor. The size and type makes a difference. Honey Baked Ham bones are sweet, traditional ham bones are not. You can also use ham hocks instead of a ham bone. Try it!!

A large meaty ham bone adds big flavor
Diced carrots are added the last few minutes

Ingredients

2 tablespoons olive oil

1 large white onion, chopped

4 ribs celery, diced

2 large cloves garlic, minced

2 large bay leaves

10 black peppercorns

1 pound dried split peas, rinsed

4 cups chicken broth or your choice of broth

4 cups water

1 ham bone or 2 ham hocks (Honey Baked Ham is our favorite for ham bones!)

1 pound carrots, peeled and diced

2-4 tablespoons dry sherry, optional

Directions

  1. Heat up a large Dutch oven, saucepan or slow cooker and then add oil
  2. Sauté onion and celery until tender, not browned. Add garlic and sauté another minute
  3. Add bay leaves and peppercorns, split peas, broth, water and ham bone. Cover and simmer until ham is falling off bone, about 1-2 hours or longer for slow cookers
  4. Remove bone from soup and cut off ham into bite size pieces as you trim away any fat and skin. Return ham to soup or keep separate and add ham to individual bowls as you serve it.
  5. If you like, add sherry to the soup for its flavor at this time. Another option is each person can add a splash of sherry to her own bowl at the table when serving since everyone may not like the flavor
  6. Add the carrots to the soup and cook until just tender, about 5 minutes
  7. Serve piping hot in big bowls.
  8. The soup thickens as it cools. Add broth or water to leftovers when reheating if it’s too thick
  9. Voila!

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Original 3 Bean Salad

Posted on May 30, 2023 by nina in the kitchen
Canned Cut Green Beans, Wax Beans, Dark Kidney
Beans…I’ve added Cannellini Beans too!

This mid century recipe is easy because you don’t have to cook anything! Use all canned beans and slice up an onion and a green pepper. Whisk together a simple marinade and there you have it!

I’ve added the cannellini beans to make it a 4 bean salad. It’s not always easy to find yellow or wax beans. The cannellini are a good substitute if that’s the case. I also just like adding them to the 3 beans. You can also double the green beans if you don’t have the wax beans

Ingredients

  • 1 can dark kidney beans, drained and rinsed well in a colander
  • 1 can cannellini beans, rinsed and drained over kidney beans optional
  • 1 can cut green beans, drained over the kidney beans
  • 1 can cut wax or yellow beans, drained over the green beans
  • 1 small onion, peeled and slice horizontally into thin rings
  • 1 green pepper, sliced horizontally in rings, then seeds removed
  • 2/3 cup white vinegar
  • 1/3 cup vegetable oil
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon pepper

Directions

  1. Drain and rinse the beans in layers in a colander, first the kidney and cannellini beans.
  2. Then drain the green and wax beans over the kidney (and cannelloni)
  3. In a small bowl combine marinade and whisk until dissolved and blended
  4. Place beans in a serving bowl that has a lid
  5. Layer onions and green pepper rings on top
  6. Pour marinade evenly over everything
  7. Cover and shake or invert a few times
  8. Voila!
Main Ingredients
Rinse and drain kidney beans
Add Cannellini beans and rinse and drain them too
Add green and wax beans and drain
Whisk together marinade
This salad is tossed together in a bowl. It looks even better if you fill up a glass serving bowl with the beans, then layer the rings of onion and green pepper over all. Then pour the marinade over trying to distribute evenly. Place a lid over the salad and invert it a few times to distribute the marinade

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Japanese Curry Udon with Teriyaki Minced Beef

Posted on March 6, 2023 by nina in the kitchen
Japanese Curry Udon
Minced Teriyaki Beef
Udon in Boiling Water
Japanese Curry

This recipe is from a blogger called CravingsinAmsterdam. She has great travel and food videos in Amsterdam! We love this recipe. I’ve never made minced beef which is a plus to try a new kind of meat preparation. I hope you enjoy this as well!

The udon absorbs the curry sauce as the leftovers set overnight. Just add some water to make more of a saucy soup when that happens as you reheat this delish soup!

I find it easiest to make the Teriyaki Minced Beef first. Then I move on to the curry. The original recipe uses a precooked curly udon. I did not find that so I cooked the dry straight udon in water as directed. Then after draining I add it to the curry.

Ingredients

Teriyaki Minced Beef

2 tablespoons oil

1 pound thinly sliced lean sirloin beef

1 onion chopped

4 cloves garlic minced

Japanese Curry Udon

2 tablespoons oil

1 white onion chopped

4 cloves garlic minced

1 can coconut milk

2 cubes Golden Japanese Curry

2-3 cups boiling water

2 packets udon, precooked or raw that is cooked

Sliced green onion

Sesame seeds

Directions

  1. To prepare the beef mince the thinly sliced beef into small tiny pieces about 1/4 inch size
  2. Heat frying pan over medium heat. Add oil. Sauté onion until tender. Add garlic and sauté 1/2 minute
  3. Add beef and sauté or stir fry until browned. Add 4 tablespoons teriyaki marinade or sauce
  4. Simmer a few minutes. Taste and add more sauce if needed. Set aside
  5. Next cook the udon per package directions unless you’re using the precooked variety
  6. In a medium saucepan heat the oil
  7. Add onion and sauté until tender. Add the garlic and sauté 1/2 minute.
  8. Add the coconut milk and the curry cubes. Whisk and simmer until dissolved
  9. Whisk in the 2 cups boiling water
  10. Add the drained udon and simmer a few minutes until thickened. If it’s too thick add more water
  11. Serve the curry in large bowls. Place a large spoon of Teriyaki Beef on top of the Curry.
  12. Sprinkle with minced scallions and sprinkle with sesame seeds. Eat with chopsticks!
  13. This makes 4 servings
  14. Voila!

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