Chili Verde Tacos with Homemade Black Cornmeal Tortillas

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We made tacos last night and had time to enjoy the fruits of our labor! Okay, so maybe really the tacos of our labor because not only did we make them from scratch, which was a lot of fun, but we also grew Hopi heirloom black corn last summer and finally processed the dried kernels into cornmeal! 

While this sounds like the perfect farm-to-table/garden-to-kitchen story, there was one minor setback. We were so excited to make tacos that we made the cornmeal before remembering to prep the kernels for masa harina (that will be another post down the road for those wondering how to do that). So we ended up having to make the cornmeal tortillas with added flour, which still ended up tasting super wholesome and amazing. So below is our recipe for that! You can check out more in My Story on Instagram for the tortilla making process.

Chili Verde Tacos with Homemade Black Cornmeal Tortillas

Time: Tacos: 35 Minutes; Tortillas: 1 Hour 30 Minutes
Serves 10-12 people

Ingredients

Tortillas (Makes 30)
2 cups Hopi black cornmeal
4 cups unbleached all-purpose flour
12 tablespoons olive oil
1.5 cups water
1.5 tsp salt

Tacos
2.5 lbs boneless skinless chicken thighs
15 tomatillos
3 fresh jalapeños, roughly chopped
1 medium onion, quartered
6 cloves garlic, roughly chopped
1 tsp kosher salt
1 tbsp ground cumin
1 tsp distilled white vinegar
4 oz pickled jalapeños, diced
1/2 large bunch cilantro
1 tbsp lime juice

For Serving
Warmed black corn tortillas
Pickled watermelon radish
Diced white onion
Cilantro
Sliced pickled jalapeños
Sour cream
Lime wedges

Directions

Tortillas
In a large mixing bowl, add black cornmeal, flour, and oil. Slowly mix in water and salt with a wooden spoon. Knead dough for 1-2 minutes, until the dough is smooth like Play Dough.

Separate dough into about 30 (1.25 inch) pieces rolled into balls, placing on parchment paper when done. Let dough rest, covered, for 30 minutes. 

Line one side of the tortilla press with a plastic quart-size zip-top bag. Place one dough ball in the middle, but slightly off center toward the closing hinge. Cover dough with another plastic quart-size bag. Close the tortilla press firmly to form a thin tortilla. Carefully peel off plastic film and cook each individual tortilla immediately on a hot, un-greased griddle for about 1 minute per side. Alternatively, uncooked tortillas can be transferred to a plate lined with parchment paper, separating tortillas between additional pieces of parchment paper. Tortillas can be stacked on top of each other once they’re removed from the pan and kept warm. 

Tacos
In a medium pressure cooker, prepare chili verde sauce by combining chicken, tomatillos, fresh jalapeños, onion, garlic, salt, cumin, and vinegar. Place on high heat and stir for a couple minutes. Cover and cook over high pressure for 15 minutes. Carefully release pressure under cool water. Remove lid and return pressure cooker to stove.

Set chicken pieces aside on a plate. Add cilantro, sliced jalapeños, and lime juice to the pot. Bring to a simmer and reduce sauce until it reaches a salsa-like consistency. Return chicken to the pressure cooker for 1-2 minutes, until warmed through. 

Serve chicken pieces over black corn tortillas, topped with tomatillo sauce. Garnish with pickled radishes, white onion, cilantro, pickled jalapeños, sour cream, and lime wedges.

Whole Wheat Maccheroni Pasta with Caperberries, Tomatoes, Mushrooms, and Kale

In shopping for a quick weeknight dinner last night, I knew I wanted to make pasta with our home-jarred tomatoes, garden-grown kale, and leftover leeks. Cremini mushrooms were definitely on my grocery list, but I needed something else to make the recipe special. 

Guess what I found at my local wine merchant to spice things up? Amazingly delicious caperberries! The larger caper berries usually end up on my charcuterie plate, but I don’t usually see them at the grocery store. Bringing them home, I sliced through them and they had a really nice pinkish color. So beautiful in this pasta!

This recipe is great for the weeknight where you want a diverse amount of vegetables, lots of flavor, and don’t have a lot of time in the kitchen. The clean up isn’t bad either, so consider this one for your next simple pasta dish!

Whole Wheat Maccheroni Pasta with Caperberries, Tomatoes, Mushrooms, and Kale

Time: 35 Minutes
Serves: 6

Ingredients
Butter, 2 tbsp, divided
Olive oil, 3 tbsp, divided
12 oz cremini mushrooms, sliced thin
Kosher salt and freshly ground black pepper, to taste
6 cloves garlic, chopped
1 large leek, white and light green parts, cut into thin rounds
1 (28 oz) can whole peeled tomatoes
1 bunch kale, ribs removed, roughly chopped
1 tsp red pepper flakes
1 lb whole wheat maccheroni Pasta
6 large caperberries, thinly sliced or 2 tbsp small capers, drained
Parmesan, grated, 1.5 cups, divided

Directions
In a medium sauté pan or skillet over medium heat, add 1 tbsp butter and 1 tbsp oil. Add ½ of the mushrooms and season with salt and pepper to taste. Cook until mushrooms are tender and lightly browned, about 6-8 minutes. Transfer mushrooms to a plate and repeat with remaining mushrooms.

While mushrooms cook, heat 1 tbsp oil to a large skillet or Dutch oven over medium heat. Add garlic and cook until fragrant, about 30 seconds. Stir in leeks and sauté until leeks are soft, about 5-6 minutes. Salt and pepper to taste. Add tomatoes, kale, and red pepper flakes. Bring to a boil and reduce to a simmer, breaking up tomatoes with a spoon, for 20-25 minutes, until kale is tender. Stir in caperberries.

Cook pasta until al dente according to package directions. Reserve 1 cup of pasta water.

Add cooked pasta to tomato sauce as well as reserved pasta water, if desired. Stir to incorporate over medium heat for 3 minutes. Stir in 1 cup parmesan and serve immediately. Garnish with parmesan and freshly ground black pepper. 

Texas-Style Chili with Pork and Red Kidney Beans

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Chili is certainly a comforting food, and one of my favorite ways to serve it up is Texas-Style with Pork and Red Kidney Beans. Now while this style does have a bit of controversy because some Texans are a little picky about their protein and whether or not beans are allowed, that is not of my concern! I like chili better with beans. Beans add additional nutrients and an even better mouth-feel in my opinion.

Whether or not your Texas chili has beans, is it healthy? YES! My recipe below includes 1/2 pound of dried chilies, which means the dish is loaded with Vitamin A, Vitamin C, Vitamin K, B6, and potassium. Adding red kidney beans adds additional nutrients like folate, iron, and copper, so you definitely have yourself a delicious healthy meal. Isn't it great when comfort foods are also healthy?

This recipe is really simple to make, and the hands-on time is so doable, but it does take some commitment to being at home and watching after your Dutch oven. So if you have a half day at home, don't be intimidated. It's super easy and a perfect recipe to make on the weekend!

Texas Chili with Pork and Red Kidney Beans

Hands on Time: 35 Minutes
Total Time: 4 Hours
Serves 6

Ingredients
6 oz mixed dried chilies, such as ancho, pasilla, New Mexico, or cascabel
2 oz dried chipotle chilies
3 tbsp vegetable oil, divided
3 lbs pork stew meat (1-inch cubes)
Kosher salt
Freshly ground black pepper
1 tbsp garlic cloves, minced
3 tbsp dark brown sugar
1 large yellow onion, finely chopped
4 tsp ground cumin
2 tsp dried oregano
4 cups low-sodium chicken broth
2 tbsp cornmeal
2 (15 oz) cans red kidney beans
2 tbsp distilled white vinegar

To Serve
Diced white onion
Diced red & green serrano peppers
Cilantro, roughly chopped
Sour cream
8 lime wedges

Directions
In a medium skillet, toast whole dried chilies in batches over medium heat until fragrant and browned in spots, about 3 minutes. Stem and de-seed chilies.  

Transfer chilies to a large heatproof bowl and cover with 6 cups of boiling hot water for 20-30 minutes, until soft. 

While chilies soak, add 1 tbsp vegetable oil over medium heat to a large skillet or Dutch oven. Add half of the pork. Season with salt and pepper and brown on all sides. Transfer to a plate. Repeat with remaining pork and transfer to a plate.

Place soaked chilies in a blender with soaking liquid, garlic, 1/2 tbsp salt, 1 tsp pepper, and dark brown sugar. Blend on high until pureed. Working in batches, strain chili mixture through a fine-mesh strainer into a large bowl.

To the same skillet, add 1 tbsp oil over medium-high heat and stir in onion. Sauté for 5-6 minutes, scraping up any browned bits, until soft. Add cumin and continue cooking for 30 seconds longer. Stir in chili mixture, oregano, broth, and pork. In a small bowl, add cornmeal and 2 cups water. Stir to combine and add to skillet. Bring to a boil and down to a simmer and cook, uncovered, until the meat is very tender, about 3 to 3.5 hours. 

Add beans to the skillet with vinegar and salt and pepper to taste. Stir over medium heat for a few minutes, until beans are warmed through. Serve immediately garnished with white onion, serranos, cilantro, sour cream, and a squeeze of lime.

Note: The chili grows richer in flavor the next day. Definitely make enough to serve for lunch and maybe even more to freeze for future meals!

Flank Steak with Roasted Vegetables in a Red Wine Reduction Sauce

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The verdict is in: flank steak with roasted vegetables is ridiculously good! One thing I love about flank steak is that it marinates really quickly, which means that if you didn’t do a lot of planning ahead for your weeknight dinner, you can still be on schedule to have dinner finished on time.

I marinated the steak in a bunch of yummy ingredients, including Primal Kitchens’s avocado oil that they were so kind to send to me in the mail. The oil was lovely. It has an olive oil mouthfeel with a hint of avocado, and a beautiful green color. If you haven’t tried it out yet, do it! It’s full of healthy fats like oleic acid and essential fatty acids, and it’s always fun to change up your oils from time to time.

I’m not really a “meat and potatoes” kind of gal, because I like just about everything, and red meat isn’t my go-to for both health and environmental reasons. But when I’m craving this kind of dish, I can’t help but to add a lot of other amazing vegetables as well! 

This recipe boasts three colors of carrots (different colors = diversifying your antioxidant intake), antioxidant-rich alliums (garlic and leeks), celery (lots of vitamin K, vitamin C, folate, and B6), AND red wine! We all know the health benefits of that stuff! Really, when it comes down to it, I should just name this recipe flank steak with antioxidants, because that’s essentially what it is! 

So the next time you want to make steak and potatoes, consider adding extra antioxidant-rich vegetables as well. That way you can ensure that with every bite, you’re eating that good stuff that protects against cancer, cardiovascular disease, and boosts your immune system! 

Flank Steak with Roasted Vegetables in a Red Wine Reduction Sauce

Time: 1 Hour
Serves 6

Ingredients
2 tbsp soy sauce
1/2 cup dry red wine
1/4 cup honey
7 cloves garlic, minced, divided
3 tbsp fresh rosemary, roughly chopped
Freshly ground black pepper
1.5 lbs flank steak
2 lbs small yukon gold potatoes, quartered
3 large carrots
2 medium leeks, white and light green tops, halved length-wise, sliced into 1/2-inch pieces
4 stalks celery, sliced into 1/2-inch pieces
4 tbsp avocado oil or olive oil
Kosher salt
3 tbsp parsley, roughly chopped

Directions
In a large mixing bowl, add soy sauce wine, honey, 4 cloves minced garlic, rosemary, and freshly ground black pepper. Stir to combine and add flank steak. Marinate in the refrigerator for 30 minutes. 

Preheat oven to 425F. Place potatoes, carrots, leeks, celery, oil, and remaining 3 cloves minced garlic in a large bowl. Season to taste with salt and pepper and toss to coat. Transfer vegetables to a large baking sheet and bake for 40 minutes, or until vegetables are lightly browned and tender. Set vegetables aside and keep warm.

While vegetables roast, remove flank steak from marinade and set aside. In a small saucepan, add marinade and heat over medium heat. Bring marinade to a boil and reduce to a simmer until the sauce is reduced by half, about 10 minutes. Set aside. 

Once vegetables have finished roasting, position oven rack 6 inches from the broiler and preheat the broiler. Add the flank steak to a baking sheet and broil for 4 minutes on each side for medium-rare. Let steak rest for 5 minutes. 

Thinly slice steak on the diagonal and serve over roasted vegetables. Drizzle with marinade reduction and garnish with parsley. Serve immediately! 

Thai-Infused Chicken Noodle Soup

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This Thai-Infused Chicken Noodle Soup is really hitting the spot right now! 

Adrian and I have been so sick for the past week and I’m not sure if I’ve come down with another cold, or if this is just the longest running cold ever. All I know is that even though we’re still worn out, we really wanted to make the easiest, most comforting soup ever. 

Scouring our pantry, refrigerator, and garden, we found some dried knife-cut noodles, chicken broth, hot peppers, limes, and plenty of Asian condiments, so there wasn’t much to pick up at the grocery store: perfect. Even more perfect? We made the soup in less than 20 minutes.

The knife-cut noodles are wonderful in this chicken broth flavored with lime juice, fish sauce, and light brown sugar. They’re actually wheat noodles instead of rice and lot thicker than you would normally use in a Thai noodle soup, but these noodles are really good as well. Because they’re so hearty, you almost feel like you’re eating a dumpling soup, without all the work! Adrian and I are both very pleased, especially since we could put together a healthy, homemade soup when it was a little hard to stand up. 

Whether or not this chicken soup will help to hasten this cold or not, it sure feels like it will, and that’s all that matters to us right now!

Thai-Infused Chicken Noodle Soup
 

Time: 20 Minutes
Serves 6

Ingredients
3 quarts low-sodium chicken broth
1 15 oz can whole sweet corn, drained, liquid reserved
8 nests Taiwanese sliced noodles (Guan Miao), about 200 grams
1.5 lb boneless skinless chicken breast, thinly sliced
1 tbsp fresh ginger, minced
3 cloves garlic, finely chopped
1 bunch green onions, finely sliced
1 large serrano, finely sliced
8-10 dried birdseye chilies (optional)
1 tbsp fish sauce
1 tbsp light brown sugar
1 tbsp chili garlic sauce
Zest and juice of 2 limes
1 small bunch cilantro, roughly chopped (reserve 2 tbsp for garnish)

To Garnish
Fish Sauce
Chili garlic sauce
1 lime, cut into wedges
Chopped cilantro

Directions
In a large skillet or Dutch oven, heat chicken broth and reserved corn liquid over high heat and bring to a boil. Add noodles and cook according to package directions until al dente (about 2-3 minutes). Carefully ladle noodles out of broth with a pasta spoon and set aside.

Add the chicken, corn kernels, ginger, garlic, green onions, serrano chilies, birdseye chilies, fish sauce, light brown sugar, and chili garlic sauce to the broth and simmer on medium heat for 5 minutes. 

Return noodles to the broth and stir in lime juice, lime zest, and cilantro. Serve immediately in bowls and season to taste with additional fish sauce and chili garlic sauce. Garnish with lime wedges and cilantro. 

Persian Lamb Soup (Abgoosht)

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It’s always fun when Adrian’s aunt Fattaneh is visiting the US from Australia. We spent time with her in Santa Barbara over Christmas, cooking some of our favorite dishes, and perfecting former recipes. But because our time in Santa Barbara was limited, we needed to have a Facetime session with her to learn a new dish! 

Adrian remembered that he hadn’t tried Abgoosht, a very traditional Persian soup, since he was a child visiting his grandma in Adelaide. So we Facetimed Fattaneh last night to get the scoop on how to make it, and it turns out, she was making it too! Adrian’s dad told her a few days before that we had abgoosht on our radar, and they were all excited to make it as well.

Now, while learning live on Facetime sounds like an opportunity to perfect a recipe, it wasn’t really side-by-side cooking that I prefer. Fatteneh gave us a demonstration/lecture for about 10 minutes and then checked in with us after we had purchased the ingredients and after they had finished eating. I thought I had it all under control, BUT, there was one critical method I was missing in my recipe: making the mash! 

Besides Adrian being a little depressed that he was missing out on the mash, my accidental version turned out really good! All it needed was those fine Persian flavors, and it was still super yummy with the chunks of lamb and potato I reserved. I wouldn’t be surprised if the way I made it is how it is made in some households in Iran.

In any case, I’ve posted the traditional recipe with the mashing method below. Feel free to make “AbGoof” like I did instead, haha, by using an immersion blender to blend the beans with the soup, potatoes, tomatoes, and onion. It’s pretty good too. But I think we’ll try this one again in a couple weeks, mash included.

Persian Lamb Soup (Abgoosht)

Time: 2 Hours 10 Minutes
Serves 4

Ingredients
3 lamb shanks
1 tbsp turmeric
1 tsp Koher salt
1 tsp freshly cracked black pepper
2 bay leaves
1 large onion onion, roughly chopped
6 cloves garlic, roughly chopped
2 medium boiling potato, peeled, quartered
½ cup white beans
½ cup cannellini beans
½ cup red kidney beans
2 large tomatoes, roughly chopped
1 tbsp tomato paste
2 dried limes (cut hole at end, slit on side) or juice of 1-2 lemons 

Directions
In a large pot or Dutch oven, cover lamb shanks with turmeric, salt, and pepper. Add bay leaves, onions, and garlic, and cover with water, about two inches over the lamb. Bring to a boil and then down to a simmer. Cover and cook for one hour.

Add potato, beans, tomatoes, tomato paste, and dried limes, adding additional water if needed to keep lamb covered. Return lid and and simmer for another hour, until the lamb is tender. Adjust seasonings as needed. 

Transfer 1/2 of the potato quarters and the lamb shanks to a plate. Let cool. Discard bay leaves and dried limes. Reserve 4 medium pieces of the meat from the bones. Pick off the rest of the meat from the bones and scrape out marrow (if desired) and place in a colander set over a large bowl. Strain the remaining contents of the pot over the bowl, and return the strained soup to the pot. Adjust seasonings as necessary.

Return contents of the colander to the bowl. Mash the meat and vegetables with a wooden spoon. Ladle the soup and reserved lamb and potato quarters into four bowls. Serve with the mash on the side. 

Note: this dish is best served with a "sabzi" of radishes, tarragon, mint, white onion as well as barbari (Persian flatbread), and yogurt. 

Salmon in Galangal-Tomato Compote

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Salmon with a tangy tomato sauce anyone? Yum! This recipe will certainly change up your salmon routine for the better. 

I’m a tomato-lover, but Adrian and I somehow still have a lot of frozen whole tomatoes from our summer garden. Because they’re frozen, they’ve lost most of their texture, which means they’re perfect for sauces! I saw this recipe by Jean-Georges Vongerichten and knew it would be a perfect match to bring back some summery deliciousness to my winter plate.

I altered the original recipe to include canned crushed tomatoes, since that’s what mine looked like after defrosting), and to make the recipe a little easier. I also substituted ground mace for mace blades because I haven’t yet seen them at the store (although I will look for them from now on). If you don't have mace, consider nutmeg, and if you don't have galangal, minced ginger should also work well.

Even if you follow the original recipe to a T, it is soooo worth the little bit of extra effort. This is seriously some mouthwatering tasty goodness. 

Salmon in Galangal-Tomato Compote

Time: 1 Hour  
Serves 4

Ingredients
1/3 cup coriander seeds
1 tsp cardamom seeds
1 star anise pod
1 whole clove
1 tsp ground mace
Cayenne pepper
1 (28 oz) can crushed tomatoes
2 1/2 tbsp extra-virgin olive oil
4 garlic cloves, lightly smashed
2 tbsp unsalted butter
1 large onion, finely chopped
2 tbsp minced peeled galangal
1 tsp finely grated lemon zest
1 tbsp light brown sugar
2 tbsp rice vinegar
1 cup water
1/2 large mango, peeled and cut into 1/2-inch dice
10 large basil leaves, plus shredded basil, for garnish
2 tsp fresh lemon juice
Salt
Four 6-ounce skinless salmon fillets

Directions
In a medium skillet, combine the coriander seeds, cardamom seeds, star anise and whole clove and toast over moderately high heat, shaking the skillet frequently, until fragrant, about 2 minutes. Transfer the spices to a plate to cool. Finely grind the spices with 1/2 teaspoon of cayenne and 1 tsp mace.

Heat 1 1/2 tablespoons of the olive oil in a small skillet. Add the garlic and cook over moderately low heat, stirring occasionally, until golden, about 5 minutes.

Melt the butter in a large, deep skillet. Add the onion and cook over moderately high heat, stirring frequently, until softened, 4 to 5 minutes. Add the garlic, 2 tablespoons of the ground spices and the galangal, lemon zest and brown sugar and cook, stirring, for 2 minutes. Add the rice vinegar and cook until evaporated, about 30 seconds. Add the tomatoes, water, mango and whole basil leaves and simmer over low heat for 40 minutes. Stir in the lemon juice and season with salt and cayenne; keep warm.

Season the salmon with salt and cayenne. Heat the remaining 1 tablespoon of olive oil in a large skillet. Add the salmon and cook over moderately high heat until browned on the bottom, 3 minutes. Turn and cook until browned on the second side, 2 to 3 minutes.

Pour the tomato compote into a strainer set over a bowl. Mound the compote in warmed soup plates, top with the salmon fillets and spoon the strained tomato broth around. Garnish with the shredded basil and serve.

Beet Rueben Sandwich

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Reuben sandwiches are so delicious that it’s almost hard to believe that you could make them vegetarian and even MORE delicious. But it’s true. The beets are meaty and mighty and pair even better with the swiss cheese than pastrami. Don’t believe me, make this recipe! It’s just oozing with deliciousness.

Vegetarian Reuben Sandwiches with Beets

Time: 1 Hour and 30 Minutes
Serves 4
Adapted from Todd Ginsburg

Ingredients
2 large beets
1 tbsp extra-virgin olive oil, plus more for brushing
Kosher salt
Freshly ground pepper
1/2 teaspoon coriander seeds, finely crushed
Smoked salt, for sprinkling
1/4 cup mayonnaise
1 tablespoon ketchup
1 tablespoon sweet pickle relish
1 tablespoon fresh lemon juice
8 slices of marbled rye bread
Softened unsalted butter, for brushing
3/4 cup sauerkraut, drained and warmed
4 slices of Swiss cheese

Directions
Preheat the oven to 350°. Brush the beet with olive oil and season with kosher salt and pepper. Wrap the beet in foil and roast for about 1 hour and 15 minutes, until tender; let cool slightly. Peel the beet and slice crosswise 1/3 inch thick. Transfer the slices to a plate and drizzle with the 1 tablespoon of olive oil, then sprinkle with the coriander and smoked salt.

In a bowl, whisk the mayonnaise with the ketchup, relish and lemon juice. Season the Russian dressing with salt and pepper.

Preheat the broiler. Arrange the bread on a large baking sheet and brush with butter. Broil 6 inches from the heat until lightly toasted, 1 to 2 minutes. Transfer 4 slices of the bread to a work surface and spread with Russian dressing. Flip the remaining 4 slices on the baking sheet and top with the beet slices, sauerkraut and cheese. Broil 6 inches from the heat until the cheese is melted. Close the sandwiches, cut in half and serve.

Wild Rice Bowl with Mushrooms, Bok Choy & Soft-Boiled Eggs

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How about this delicious wild rice bowl with mushrooms, bok choy, AND soft-boiled eggs? Most of you may have heard that wild rice is healthier for you than white rice, but do you know how much healthier? 

Per 1 cup (cooked) serving, wild rice has 20% less calories (170 vs 210), 75 percent more protein (7g vs 4g), and 300% more fiber (3g vs 1g). Wild rice is also richer in vitamins and minerals, offering more riboflavin, B-6, phosphorous, zinc, and magnesium (although noticeably less folate). Consider this your white rice substitute if you’re watching your calories! 

I’ve been eyeing some wild rice at the store recently, but because Adrian thought he wasn’t a huge fan, I set out to convince him that he was by infusing some of his favorite asian ingredients, including gochjang paste, kimchi, bok choy, and pickled radishes with soft-boiled eggs and mushrooms. The mission was a success! We even tried the recipe separately with quinoa and the wild rice stole the show.

I’m always looking to use nutrient dense ingredients in my cooking, and now, wild rice is finally back in the mix. Woohoo!

Wild Rice Bowl with Mushrooms, Bok Choy & Soft-Boiled Eggs

Time: 45 Minutes
Serves 4

Ingredients
3 cups mushroom or vegetable broth
¾ cup wild rice
¼ cup water
¼ cup rice vinegar
1 tbsp honey
1 bunch radishes and greens, radishes cut into ¼ inch thick rounds halved, greens reserved
½ tsp sea salt
Freshly ground black pepper
1 tbsp ginger, minced
3 tbsp sesame oil, divided
2 tsp light soy sauce
4 large eggs
8 oz shiitake mushrooms, stemmed, sliced thin
8 cloves garlic, finely chopped
2 cherry bomb or red jalapeno peppers, thinly sliced
2 tbsp gochujang paste
2 tbsp dry sherry
3 large baby bok choy, trimmed and chopped
6 green onions, white and light green parts, thinly sliced
¾ cup kimchi 

Directions
In a medium saucepan, bring broth to a boil. Add rice and reduce heat to a simmer. Cover and simmer for 40-45 minutes, until some of the grains have burst open. Drain off any remaining liquid, fluff with a fork, and set aside.

Add water, vinegar, honey, and salt to a small saucepan. Bring to a boil, stir to combine, and remove from heat. Season with salt and pepper to taste. Place radishes in a medium bowl and pour over vinegar mixture. Set aside to cool. 

In a small bowl, add ginger, soy sauce, 1 tbsp sesame oil, and stir to combine. Set aside.

In a medium saucepan, heat 12 cups water to a low simmer, where the tiny bubbles just barely break the surface. (180F). Add eggs continue to simmer for 6 minutes. Transfer to an ice water bath with a slotted spoon and cool. Remove eggs from ice and gently remove shell, running under cold water to remove any small pieces. Cut eggs in half.

Heat 2 tbsp sesame oil in a large skillet over medium-high heat. Add mushrooms, and cook, stirring, for 4-5 minutes, until lightly browned. Stir in garlic and peppers, and cook until garlic is fragrant, about 30 seconds. Add gochujang and sherry and stir to combine. Add bok choy and reserved radish greens and stir for 3-4 minutes, until greens have wilted. Remove from heat, and stir in reserved ginger-sesame sauce.    

Divide the wild rice between 4 bowls and top with mushrooms mixture, eggs, kimchi, and pickled radishes. Garnish with green onions and serve immediately. 

Spicy Quickfire Chicken Enchiladas

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I’m a huge fan of Top Chef, and this year, Katsuji is on again! For those who watch the show, you know he’s an expert with Mexican Cuisine, and somehow, he pulls off amazing dishes in 20-30 minute Quickfire Challenges. 

While this delicious enchilada recipe is my own, I was inspired in a recent episode by Katsuji’s crazy blending skills. It’s like he throws everything into a blender and the judges (usually) love it. So I gave his method a go, throwing in New Mexico, pasilla, and  hipotle Chilies with Mexican chocolate, toasted spices, tomato paste, and chicken stock, and it worked wonderfully. Then I threw some of the sauce over tortillas stuffed with rotisserie chicken and baked it all in the oven for 20 minutes. Perfect.

The recipe isn’t exactly as quick as a Quickfire, but I’d say it’s still pretty quick for baked Enchiladas, right?

Spicy Quickfire Chicken Enchiladas

Time: 40 Minutes
Serves 4 

Ingredients
2 oz mixed dried chilies (e.g. 3 New Mexico, 2 pasilla, and 1 chipotle pepper) 
3 cups chicken stock
1 oz Mexican chocolate
2 tbsp tomato paste
8 cloves garlic, peeled
1 tbsp ground cumin
1 tsp ground coriander
4 sprigs fresh thyme, chopped
1 tsp dried oregano, preferably Mexican
1 tsp dark brown sugar
1 tbsp lime juice
Olive oil, for frying
8 corn tortillas
½ rotisserie chicken, shredded
8 oz queso fresco, crumbled, divided
½ avocado
1 tbsp sour cream
Juice of ½ Lime

To Garnish
1 small white onion, sliced into rings
Radishes, cut into thin rounds, halved
Cilantro, roughly chopped to garnish
Lime wedges, (for serving)

Directions
Preheat oven to 425F. 
 
In a small skillet, toast chilies over medium heat, until lightly toasted, about 2-3 minutes per side. 

Add chicken stock to a medium saucepan and bring to a boil. Add chilies and simmer, over medium-high heat, for 5-6 minutes, until soft. 

Add chilies to blender with chocolate, tomato paste, garlic, cumin, coriander, thyme, and oregano, sugar, and lime juice, and blend until smooth, about 2 minutes. Add additional water by tablespoonfuls if dry. Season with salt to taste. Let cool, reserve 1 cup chili sauce, and transfer remaining sauce to a 13x9" baking dish.

In a small shallow skillet, add a thin layer of olive oil over medium-high heat. Using tongs, fry one tortilla at a time, until crisp on each side, but still pliable, about 20 seconds per side. Transfer to a plate lined with paper towels.
 
Lightly coat each tortilla in reserved chili sauce, adding about ¼ cup of chicken to the center of the tortilla. Wrap tortillas by folding over chicken and place in the baking dish, nestling in remaining enchiladas. Cover enchiladas with remaining sauce and 6 oz of cheese. Bake for 15 minutes, until the sauce is bubbling and browned. 

While enchiladas cook, add 3 tbsp water to a blender with sour cream, avocado, and lime juice. Blend until smooth, and season with salt to taste. 

Serve enchiladas topped with cream, remaining queso fresco, onion slices, radishes, and cilantro, and lime wedges on the side.