This is one of my all-time favorite meals. It’s easy, delicious, comforting, and makes a big batch that ensures leftovers for future meals.
If you like your posole a little more on the brothy side, feel free to add an additional cup of water (or chicken broth) to the recipe.
Easy Chicken Posole
5 cups chicken broth
2 chicken breasts
2 poblano peppers, roasted, seeded, and chopped (or a 4 ounce can diced green chiles, drained or 3 jalapenos, seeded and chopped)
4 15.5 ounce cans white hominy, drained
1 14.5 ounce can diced tomatoes (and their juices)
1 teaspoon dried Mexican oregano
1/2 teaspoon ground cumin
salt and pepper, to taste
handful of fresh cilantro, chopped
grated cheese (I like cheddar)
shredded green cabbage
thinly sliced radishes
Bring 5 cups of chicken broth and the chicken breasts to boil in soup pot. Reduce heat slightly and simmer until the chicken is cooked through, about 15 minutes. Remove the chicken to a cutting board and reserve the cooking liquid in the pot. Let the chicken cool.
Add the chopped roasted poblanos (or canned green chiles or chopped jalapenos), drained hominy, diced tomatoes (and their juices), Mexican oregano, and ground cumin to the reserved chicken broth. Bring to a boil over medium-high heat. Shred the chicken while the posole is coming to a boil. Once it does, added the shredded chicken and cook until the chicken is heated through, about 5 minutes. Season the posole to taste with salt and pepper. Stir in the chopped cilantro and serve in bowls. Let everyone top their posole with cheese, shredded cabbage, and sliced radishes.
I bought a spiralizer at a school fundraiser yard sale for $1 and now that it is summer and zucchini is pleniful, it’s a perfect time to use it to make zoodles (zucchini noodles).
I haven’t had much luck with growing zucchini in my garden. This year, I planted some zucchini in a bucket on my deck and so far have only gotten 2 zucchini from it. They were kind of funky-looking, but tasted great as zoodles.
I have worked on perfecting my Peanut Sauce for years and I think I have finally nailed it. This stuff is great on all kinds of noodles (rice noodles, spaghetti, zoodles, etc…) and as a sauce for grilled chicken (think Satay) and Summer Rolls.
The Peanut Sauce recipe includes a paste made from a clove of garlic. This is an excellent tutorial on how to make garlic paste with a knife. This is how I do it:
Zoodles with Peanut Sauce
Special tool needed: spiralizer
1 tablespoon (or less) of mild-tasting oil (I used canola)
4 medium-sized zucchini, ends trimmed, spiralized
1 carrot, peeled and grated
prepared Peanut Sauce (recipe below)
Heat the oil in a skillet over medium-high heat. Add the spiralized zucchini and shredded carrots and cook, tossing often with tongs, until tender (but not mushy). Turn off the heat and add the peanut sauce to the zoodles. Toss to coat. Serve topped with fresh cilantro and crushed peanuts. Can be eaten warm or cold.
1/4 cup smooth peanut butter
1 tablespoon hoisin sauce
1 tablespoon soy sauce
1 clove garlic, minced and made into a paste with the side of the knife’s blade (see tutorial video above)
1 – 2 teaspoons sriracha
juice of 1/2 lime
warm water (about 1/2 cup)
Combine the peanut butter, hoisin sauce, soy sauce, garlic past, sriracha, and lime juice. Add water, a little at a time, until you reach a somewhat thick, but pourable consistency. You want it just so that it coasts the noodles but isn’t too thick or too thin. Refrigerate any leftover sauce.
I really like this flavorful, brothy soup. The gnocchi, Italian dumplings, and chicken make this soup more substantial. You can find packages of pre-made gnocchi by the dried pasta in the grocery store.
This soup is pretty quick to fix, but you can save time by using part of a rotisserie chicken (just add at the same time as the gnocchi) or leftover cooked chicken in the soup.
Chicken and Gnocchi Soup
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
8 cups chicken broth
2 boneless, skinless chicken breasts, cut into bite-sized pieces
1 14.5 oz. can diced tomatoes with juices
1 16 oz. package of potato gnocchi
2 cups fresh baby spinach
5 leaves fresh basil, chopped
salt and pepper, to taste
Parmesan cheese, grated
Heat the olive oil in a soup pot over medium-high heat. Add the onion and saute until just softened, about 5 minutes. Add the garlic and saute 1 minute more. Add the chicken broth, chicken pieces, and diced tomatoes and their juices. Increase the heat to high and bring the soup to a boil. When the soup comes to a boil, add the gnocchi. Cook until the gnocchi rises to the top, about 3 – 5 minutes. Stir in the spinach and fresh basil and take the soup off the heat. Season to taste with salt and pepper and serve. Grated Parmesan cheese can be sprinkled on top just before eating, if desired.
Day 12 of LID. I won’t lie, I am sick of being on this low iodine diet. It is easier, in a way, this time, but that doesn’t change the fact it is a soul-crusher.
I had some time to bake this morning and I used my Easy White Bread recipe to create these Cinnamon Rolls. I was really, really happy with the results. These are quite possibly the best cinnamon rolls I have ever made. They definitely lifted my spirits.
For the dough:
3/4 cup water
1 tablespoon olive oil
2 cups flour, plus more for kneading
1 tablespoon sugar
1 teaspoon kosher salt
1 1/2 teaspoons yeast
1/2 cup brown sugar
1 tablespoon ground cinnamon
2 – 3 tablespoons Earth Balance Soy Free Buttery Spread
1/2 cup powdered sugar
1/4 teaspoon vanilla
enough water to make a thick, but pourable icing
Put the dough ingredients into a bread machine in the order given. The yeast should be the last ingredient going into the bread machine. Set the machine to the dough setting and press start. Let the machine do the mixing and kneading for you. Once the machine is finished, turn the dough out into an oiled bowl. Cover and let the dough rise until doubled in size, about an hour.
Punch down the dough and turn out onto a floured surface. The dough will probably be sticky. Knead the dough a couple of times, adding a little more flour to prevent sticking. Flour a rolling pin and roll the dough out evenly into a rectangle that is about 9 X 13 inches. Spread the Earth Balance spread evenly over the top of the rolled out dough. Combine the brown sugar and cinnamon in a bowl and spread evenly over the Earth Balance spread. Starting at the shorter side, roll up the dough. Pinch the seam to close. Slice into 12 even slices. Spray a 9 X 9-inch square baking pan or a 9″ round cake pan with cooking spray and place the slices in the pan. Let rise until doubled in size, about 45 minutes.
Preheat the oven to 350°F.
Bake the cinnamon rolls for 25 minutes, or until golden brown. Remove from the oven and let cool slightly.
Meanwhile, make the icing. Mix the powdered sugar, vanilla, and a little water at a time until you get a thick, but pourable consistency. Drizzle evenly over the cinnamon rolls.
This is a recipe I posted on my other blog last night. I’m on a low iodine diet for 2 1/2 weeks to prepare my body for a tracer dose of radioactive iodine and a nuclear whole body scan to check for possible recurrence of thyroid cancer. I’m looking forward to a clear scan.
The thyroid is gland that absorbs iodine from one’s diet and uses it to make hormones that are used by the rest of the body. Certain types of thyroid cancers mimic healthy thyroid tissue and also absorb iodine. Because of that characteristic, certain thyroid cancers can be treated successfully with radioactive iodine. By eating a low iodine diet, the thyroid and certain thyroid cancers are starved of iodine. When the radioactive iodine is ingested, the thyroid/thyroid cancer tissues gobble up the iodine with radiation attached. In a large, therapeutic dose the thyroid/thyroid cancer tissue is killed. In lower, tracer doses it allows for a scan that shows where the radioactive iodine was taken up. They are able to see if there is a recurrence of thyroid cancer (or regrowth of healthy thyroid tissue).
On the low iodine diet (LID), you can not eat iodized salt, sea salt, dairy, egg yolks, soy (soy oil and soy lecithin are fine), seafood, sea products (seaweed, carrageenan), certain dough conditioners, and red dye #3 or any foods that contain these ingredients. You can only have 5 – 6 ounces of meat per day. This diet is a challenge, but each time I have to do it, it gets easier. Only 12 more days to go.
When I am on LID, I eat these Baked Chicken Taquitos with LID-safe salsa and avocado “cream” (avocado blended with lime juice and kosher salt until smooth).
If you are not on LID, you can add cheese to the chicken mixture. You can also add other ingredients such as roasted chile peppers, kale, spinach, etc…
These taquitos freeze really well, but they have to be reheated in the oven (or toaster oven) to maintain crispiness. They get soft and chewy when reheated in the microwave.
Baked Chicken Taquitos
1 whole chicken
1 teaspoon ground cumin
1 teaspoon garlic powder
1/2 cup salsa
Season the chicken with kosher salt and black pepper. Place in the crockpot and cook on low for 6 – 8 hours or on high for 3 -4 hour until the meat is tender and falling off the bones. Remove the chicken from the crockpot and let cool. Remove the chicken meat from the bones, discarding the skin and bones (unless you plan to make chicken stock.…in that case, reserve). Shred the chicken. You should have about 6 cups of shredded chicken meat.
Preheat the oven to 400º F.
Add the ground cumin, garlic powder, and salsa to the shredded chicken. Season with more kosher salt and black pepper, if needed. Mix to combine.
Place 4 corn tortillas on a large microwave safe plate. Microwave on high for about 30 seconds to soften tortillas. Place about 2 tablespoons of the chicken mixture on bottom third of the warmed corn tortilla. Roll up and secure with a toothpick. Don’t roll too tight. Place the taquito on a baking sheet. Repeat until all of the chicken mixture is used. You will have approximately 18 taquitos. Use two baking sheets if you need to. Spray the taquitos with cooking spray and place in the oven. Cook for 20 minutes, turning after the 10 minutes, until crispy and golden brown. Remove the toothpick before serving.
I don’t get take-out from Chinese restaurants often, but when I do, Chop Suey is one of my favorite menu items to order. Chop Suey usually consists of shredded veggies and a protein in a lighter sauce. It’s actually easy enough to make at home.
Chicken Chop Suey
2 handfuls of dried shiitake mushrooms (about 6 large or 12 small)
1/2 cup chicken broth
6 tablespoon soy sauce
3 tablespoon Chinese cooking wine
1 tablespoon cornstarch
2 teaspoons sesame oil
2 teaspoons sugar
2 tablespoons canola oil
1 pound boneless, skinless chicken breasts or chicken tenderloins, sliced
1 small sweet onion, halved and thinly slivered
1/4 head green cabbage (Napa is great too), thinly sliced
2 carrots, peeled and thinly sliced on the diagonal
2 stalks celery, thinly sliced on the diagonal
1 8 oz can bamboo shoots, drained and julienned
Hot rice, to serve
Soak the dried mushrooms in hot water until rehydrated, about 20 minutes. Remove stems and thinly slice. Throw out the soaking liquid.
Mix together sauce ingredients and set aside.
Heat 1 tablespoon of the oil in a wok (or large skillet) over high heat. Add the sliced chicken and stir-fry until no longer pink. Empty into a bowl and set aside. Wipe out the wok with a paper towel. Add the remaining 1 tablespoon of oil to the wok place back over high heat. Add the onion, cabbage, carrots, and celery and stir fry until tender, about 5 minutes. Add the bamboo shoots, reserved sliced shiitake mushrooms, and reserved chicken. Cook a few minutes longer. Add the sauce mixture and cook, stirring, until the sauce is thickened and the chop suey is heated through.
Serve with hot rice.
This is a nice change from a heavier, spicier beef chili. I like this dish a little more on the soupy side. If you like a thicker chili, add less chicken broth and definitely add the masa harina to help thicken. Serve the Crockpot Chicken and White Bean Chili with cornbread or fresh tortillas.
I think this could easily be made into a crockpot freezer meal. Add all of the ingredients except for the canned beans and masa harina to a gallon-sized freezer bag. Freeze flat. You could make several at one time and have them on hand for easy crockpot meals. The day before cooking, place the frozen bag in the refrigerator to defrost. Place the defrosted contents of the bag in the crockpot with the drained canned white beans and cook 6 – 8 hours on low or 3 – 4 hours on high. Stir in the masa harina/water slurry 30 minutes before serving.
Crockpot Chicken and White Bean Chili
1 1/2 pounds boneless, skinless chicken breasts (about 3 large breasts)
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
1 teaspoon Mexican oregano
1/4 teaspoon ground cayenne (or to taste)
1 teaspoon salt (or to taste)
1 large onion, chopped
1 green bell pepper, seeded and chopped
3 cloves garlic, minced
2 jalapenos, stems and seeds removed and finely chopped
1 4 ounce can roasted chopped green chiles, drained (or the equivalent of chiles you roasted yourself)
2 15.5 ounce cans white beans (Great Northern, Cannellini, Navy), drained
1 cup frozen corn
2 cups chicken broth
2 tablespoons Masa Harina mixed with enough water to make a slurry
fresh cilantro, chopped
cheese, shredded (Monterrey jack, pepper jack are great options)
Place chicken breasts in the bottom of the crockpot. Sprinkle the cumin, coriander, paprika, Mexican oregano, cayenne, and salt over the chicken. Add the onions, bell pepper, garlic, jalapenos, roasted chiles, white beans, corn, and chicken broth. Cook on low for 6 – 8 hours or on high 3 -4 hours.
30 minutes before serving, remove the chicken breasts and shred with a fork. Return the shredded chicken to the crockpot. Stir in the masa harina/water slurry and continue to cook 30 minutes until the chili is thickened.
Serve and let each person customize their toppings.