The Sensitive Kitchen

Monday, November 30, 2015

Post-Thanksgiving Salmon Chowder

Most families, I am told, eat turkey for Thanksgiving. Our family, neither turkey eaters nor crowd-followers, traditionally enjoys seafood. Some years we serve king crab legs; others we roast a whole salmon. This year, we did both — and so enjoyed plenty of leftover seafood. This recipe, which uses about a pound of grilled salmon fillet, uses leftovers to delicious effect. 

1 Tbsp olive oil
1 c chopped onion
2 cloves garlic, minced
1/4 tsp dried thyme
1 c diced celery
3 Yukon Gold potatoes, diced
4 c broth, clam juice, or a combination
2/3 c leftover mashed potatoes or 1/3 c instant potato flakes (optional)
1/2 to 3/4 c cream
12 - 16 ozs leftover salmon, checked for bones and pulled into 3/4" cubes

Heat olive oil in a pot over medium heat. Add onion and garlic. Saute until softened and beginning to brown. Add thyme, rubbing between fingers to powder; saute until fragrant, about 1 minute. Add celery; saute 5 minutes. Add potatoes; stir to coat with oil. Add broth. Bring to a simmer, cover and cook 10 minutes or until potatoes test done.

Add cream and salmon pieces. Heat through. For a thicker texture, stir in leftover mashed potatoes or instant potato flakes. Serves 4, with no leftovers! 

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Monday, November 16, 2015

Moroccan Chickpea Chili

3 c dried chickpeas
2 Tbsp olive oil
1 large onion, cut in medium dice
6 to 8 cloves garlic, minced
1 tsp ground cinnamon
1 tsp ground cumin
1/4 tsp cayenne pepper
1 1/4 tsp smoked paprika
2 tsp broth concentrate
1 14.5-oz can chopped tomatoes (optional)
1 tsp sugar
1/2 tsp salt (to taste)
1/4 tsp finely ground black pepper
5 ozs baby spinach

Bring chickpeas to a boil in triple their volume of water. Cover; let stand 1 hour. Drain. Replace with water to cover. Pressure cook on HIGH for 14 minutes; let pressure release naturally.

Heat olive oil in a large pot over medium-high heat. Add onion and garlic; saute until onions turn translucent. Lower heat if browning starts to occur. Add spices; saute 1-2 minutes, until fragrant. Add tomatoes, chickpeas and their cooking liquid, broth concentrate, and sugar. Season with salt and pepper; stir well. Chickpeas should be just covered with liquid. Pressure-cook for 8 minutes on HIGH and let pressure release naturally, or simmer in a regular pot on low for 45 minutes.

Remove soup from heat. Use a potato masher to mash some chickpeas right in the pot. Stir in spinach; heat through just until wilted. Season to taste with additional salt and pepper. Serve drizzled lightly with extra-virgin olive oil if desired.

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Thursday, November 05, 2015

Creamy Cauliflower Roasted Red Pepper Soup

4 red bell peppers, halved and seeded
1 head cauliflower, separated into florets
8 large cloves garlic, peeled, bases removed
2 Tbsp olive oil, divided
1 c onion, diced
1/4 tsp thyme
4 c broth
1/2 c light cream
1/2 tsp smoked paprika
Salt to taste

Roast peppers under broiler. Cover; let stand 20 minutes.

While peppers stand, toss cauliflower and garlic with 1 Tbsp oil. Roast in oven 15 minutes or until softened and a bit brown.

Saute onion in remaining 1 Tbsp oil until softened and a bit brown. Add thyme; saute until fragrant.

Remove all vegetables to blender. Puree.

Return puree to stock pot. Add broth and cream to achieve desired consistency. Stir in cream. Salt to taste. Serves 4.

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Thursday, October 29, 2015

Creamy Black Bean Spinach Enchiladas

For the sauce:

2 Tbsp sunflower oil
3 Tbsp unbleached all-purpose flour
3 Tbsp chili powder
1/2 tsp cumin powder
1/4 tsp garlic powder
2 to 2 1/2 c no-chicken broth

Heat oil in a medium saucepan over medium heat. Add flour; whisk to combine. Cook a couple of minutes, then whisk in spices. When mixture is fragrant, add broth, whisking continuously. Reduce heat to medium-low; simmer until thickened, about 5 minutes. Set aside.

For the filling:

1/2 yellow onion, diced
2 tsp sunflower oil
1 pound (2 c) nonfat cottage cheese
3/4 c pepper jack or Mexican blend shredded cheese
15-oz can black beans, drained and rinsed
1 c frozen spinach
3 Tbsp cilantro, shredded

Saute onion in sunflower oil over medium-high heat until softened and a bit brown. Set aside. Puree cottage cheese until smooth. Mix in remaining filling ingredients. Set aside.

Assembly:

1 dozen corn tortillas

In an oiled 13"x9"x2" casserole dish, layer sauce, tortillas and filling, beginning and ending with sauce. Top with additional shredded cheese if desired. Bake, covered, at 400 degrees for 20 minutes. Uncover and bake an additional 5 to 10 minutes, or until cheese is melted and dish is bubbling.

Can also be made in a slow cooker. Reserve additional cheese for topping. Cook covered on HIGH for 2 to 4 hours. In the last 15 minutes of cooking, sprinkle cheese on top, replace cover and finish cooking.

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Monday, October 12, 2015

Grain-Free Pumpkin Coconut Pancakes

These are not just good with qualifiers, such as if you are grain-free or on a celiac diet... they are just plain good, period! My kids prefer them with chocolate, I like crystallized ginger, you may prefer nuts... feel free to customize them with your own add-ins to taste. Do keep the pancakes small as they will cook better. 

1/4 c pumpkin puree
1/4 c buttermilk
1 Tbsp Sucanat
3 eggs or 3/4 c egg whites
1 tsp vanilla
1/4 c coconut flour
3/4 tsp cinnamon
1/2 tsp ground ginger
1/8 tsp ground cardamom
1/8 tsp ground cloves
1/2 tsp baking soda
1/4 tsp salt
1 Tbsp mini chocolate chips (optional)
1 Tbsp crystallized ginger bits (optional)

Heat a griddle or nonstick skillet over medium heat.

While griddle heats, whisk together coconut flour, spices, salt and baking soda. In a separate bowl (I use a 2-cup Pyrex pouring measure), whisk together pumpkin puree, buttermilk, sugar, eggs and vanilla. Add dry ingredients to wet ingredients. Whisk until just combined. Stir in chocolate chips and/or ginger bits as desired. 

Spray pan with nonstick spray. Spoon batter onto skillet by tablespoonfuls to make about 12 smaller pancakes. Cook, serve warm and enjoy.

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