l.a.a.a.cuisine

recipes: week of 7.23 - 7.29

chicken picadillo
1 pound skinless, boneless chicken breast
2 teaspoons olive oil
1 cup chopped onion
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
3 garlic cloves, minced
1 cup bottled salsa
1/3 cup golden raisins
1/4 cup slivered almonds, toasted
1/4 cup chopped fresh cilantro
Fresh cilantro sprigs (optional)

Place chicken in a food processor; pulse until ground.
Heat oil in a large nonstick skillet over medium-high heat. Add onion, and cook for 3 minutes, stirring occasionally. Add chicken, cumin, salt, cinnamon, and garlic, and cook for 3 minutes or until chicken is done, stirring frequently. Stir in salsa and raisins. Cover, reduce heat, and simmer for 5 minutes or until thoroughly heated. Stir in almonds and cilantro. Garnish with cilantro sprigs, if desired.

tempeh-mushroom fricassee with garlic confit
1 tablespoon olive oil
16 garlic cloves, crushed
cooking spray (or olive oil)
16 oz organic tempeh cut into 1/4 inch cubes
1/3 cup dry white wine
2 cups thinly sliced leek
1 lb. mushrooms of your choice, sliced
3 cups vegetable broth
1 tablespoon flour
1 teaspoon chopped fresh thyme (or dried)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon (or more) fresh parseley

1. Combine oil and garlic in a large Dutch oven over low heat. Cook 10 minutes or until garlic is golden and fragrant, stirring often. Lightly coat Dutch oven and garclic mixture with cooking spray. Increase heat to medium-high, add tempeh, and saute 8 minutes or until brown. Stir in wine, cook until liquid is almost evaporated (about 30 seconds). Transfer mixture to a bowl.

2. Return pan to medium-high heat. Recoat pan with cooking spray. Add leek & mushrooms, saute until vegetables begin to brown and liquid is almost evaporated. Add 1 cup broth, cook 1 minute, scraping pan to loosen brown bits. Combine remaining 2 cups broth and flour in a small bowl, stirring well with a whisk. Add broth mixture to pan. Reduce heat and stir in tempeh mixture. Cover, simmer 30 minutes. Stir in thyme, salt, pepper. Remove from heat; stir in parseley.

Yield: 5-6 servings.

posted by sarah (SHU) @ 6:07 PM