Adapted from www.foodnetwork.com http://www.foodnetwork.com/recipes/paula-deen/quick-chicken-mole-recipe.html
I served this in 2008 for a dinner club that we had at the time. The host chose the theme - so I opted to have all courses contain chocolate. We had salad with cacao nibs, meatballs containing cocoa, and this chicken mole as the main course. Scotch chocolate cake topped off the evening. Since pure cocoa doesn't have sugar - it's actually bitter on its own - people weren't totally sugared out by the time the meal was over.
Another time, we took a cooking class in which the theme was chocolate. It featured a cocoa-rubbed steak, an eggplant dish with cocoa and finished up with Mexican hot chocolate - a sprinkle of cayenne pepper giving it a kick.
On Valentine's day we had so much chocolate during the day at Coco Sala - caramel salted hot chocolate, accompanied by a chocolate brioche - with some more chocolate on the side - that we opted for a plain salad for dinner. We went there specifically for dessert, but the brioche was actually listed as an entrée on the brunch menu. We've been there before. If you're looking for a special chocolate experience in Washington, DC, consider a treat at this restaurant!
That was yesterday. Since today was a snow day, I had more time to cook and made that old chicken mole from our dinner club adventure years ago. It took a little time, but well worth it!
Ingredients:
2 Tbsp olive oil
1 onion, chopped
3 cloves garlic, chopped
1-2 Tbsp chili powder (for milder taste, I used 1 Tbsp cocoa chili powder and 1 tsp regular chili)
1 1/4 tsp ground cumin
3/4 tsp ground cinnamon
14 oz diced tomatoes, drained (I used fire-roasted diced tomatoes)
1 red bell pepper, chopped
up to 2 chipotle peppers, roughly chopped - optional
10 oz low sodium vegetable broth
2 Tbsp smooth natural peanut butter
2 oz bittersweet chocolate, chopped (it melts so don't worry about chopping)
1 - 5 pound chicken, cut into 8 pieces (white meat actually takes up the taste most)
Toasted pumpkin seeds for garnish
Quinoa or rice for serving
Directions:
1) Preheat oven to 350 degrees
2) Heat oil in a sauté pan over medium heat. Add onion and sauté until translucent. Add garlic and spices and continue to sauté to toast and develop flavor.
3) Add diced tomatoes, red pepper, chipotle peppers (if using), broth, peanut butter, and chocolate. Simmer for 10 minutes, keeping the heat low and stirring frequently. Strain, saving the liquid. Purée the solids until smooth.
4) If you have time, sear the chicken in a heavy bottomed hot sauté pan over medium-heat until browned on both sides. Add to casserole dish, cover with all of the puree and 1/4 cup or so of the liquid and bake in the oven for 50-60 minutes. Garnish with pumpkin seeds and serve with grain of your choice.
Save the rest of the chocolate sauce for another dish! Enjoy!
This is a collection of some of my favorite recipes that prove that nutritious foods can be delicious! I love to experiment with and create new recipes. Here are some that are tried and true. Let me know what you think! If you have a better version, I'm game!
Showing posts with label Mexican. Show all posts
Showing posts with label Mexican. Show all posts
Monday, February 15, 2016
Wednesday, July 23, 2014
Mexican Quinoa Bean Salad
Hello Marsha
Since most is my apps I improve and put together without measurements,
I finally made the salad with my girls helping me so that they can slow me down in order to take exact measurements to create this recipe !
Ingredients:
1 cup quinoa, dry
1/2 cup green bell pepper
1/2 cup red bell pepper
1/2 cup celery
1/2 cup fresh coriander
1/4 cup carrots
Jalapeños (1 tbsp to 1/4 cup based on how spicy u want it !)
15 oz cans each of red kidney beans ,
White beans (kidney or cannilini or navy )
black beans
corn
The spices to add into bowl are :
Juice of 1 medium/large lime
1 packet of dry vegetable seasoning dip mix ( I use knorrs brand but any brand will do)
1/2 to 1 pkg of Old El Paso taco seasoning mix ( to taste)
1/2 tsp ground cumin powder
Directions:
1) Cook one cup quinoa as per package directions. You can use all water or 1/2 water and 1/2 vegetable broth. Let cool and fluff with a fork so that the quinoa is loosened
2) Fold into same large bowl the beans and corn after you have drained and rinsed and removed most of the water. Add the cooled cooked quinoa to the bowl.
3) Add the spices as above, or see variations below. All ingredients are mixed gently together and then served either room temperature or cold ( your preference).
It's great made ahead of time and chilled before a summer gathering !
Bon appetit !
Bhavana
Instead of the cumin, and both seasoning mixes, use Mexican spice blend from food network.com (entry on bootcamp chef)
Since most is my apps I improve and put together without measurements,
I finally made the salad with my girls helping me so that they can slow me down in order to take exact measurements to create this recipe !
Ingredients:
1 cup quinoa, dry
1/2 cup green bell pepper
1/2 cup red bell pepper
1/2 cup celery
1/2 cup fresh coriander
1/4 cup carrots
Jalapeños (1 tbsp to 1/4 cup based on how spicy u want it !)
15 oz cans each of red kidney beans ,
White beans (kidney or cannilini or navy )
black beans
corn
The spices to add into bowl are :
Juice of 1 medium/large lime
1 packet of dry vegetable seasoning dip mix ( I use knorrs brand but any brand will do)
1/2 to 1 pkg of Old El Paso taco seasoning mix ( to taste)
1/2 tsp ground cumin powder
Directions:
1) Cook one cup quinoa as per package directions. You can use all water or 1/2 water and 1/2 vegetable broth. Let cool and fluff with a fork so that the quinoa is loosened
2) Fold into same large bowl the beans and corn after you have drained and rinsed and removed most of the water. Add the cooled cooked quinoa to the bowl.
3) Add the spices as above, or see variations below. All ingredients are mixed gently together and then served either room temperature or cold ( your preference).
It's great made ahead of time and chilled before a summer gathering !
Bon appetit !
Bhavana
Instead of the cumin, and both seasoning mixes, use Mexican spice blend from food network.com (entry on bootcamp chef)
Mexican spice blend
From food network.com
Good on tex mex quinoa salad instead of pre-packaged blends. Eliminated use of vegetable flavor and taco flavor. Used 1/2 of this recipe (3 Tbsp) for 1 cup quinoa per recipe (from Bhavana) - to be posted 7/31/14 on lady docs.
Ingredients:
2 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons cornstarch
2 teaspoons kosher salt
1 1/2 teaspoons hot smoked paprika
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
Directions:
Put all of the ingredients in a small jar and shake to combine. Store in an airtight container for up to 1 month.
Read more at: http://www.foodnetwork.com/recipes/alton-brown/taco-potion-19-recipe.html?oc=linkback
Good on tex mex quinoa salad instead of pre-packaged blends. Eliminated use of vegetable flavor and taco flavor. Used 1/2 of this recipe (3 Tbsp) for 1 cup quinoa per recipe (from Bhavana) - to be posted 7/31/14 on lady docs.
Ingredients:
2 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons cornstarch
2 teaspoons kosher salt
1 1/2 teaspoons hot smoked paprika
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
Directions:
Put all of the ingredients in a small jar and shake to combine. Store in an airtight container for up to 1 month.
Read more at: http://www.foodnetwork.com/recipes/alton-brown/taco-potion-19-recipe.html?oc=linkback
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