CHICKEN CHILI VERDE

 Vaguely adapted from the Trader Joe's recipe

Ingredients:

3 T olive oil, divided

3 leeks, light parts only, cleaned and cut into 1/4" half moons 

1/2 t salt

6 cloves garlic, finely sliced

1/2 t whole cumin seeds

1/2 t ground coriander

1 jar Trader Joes Salsa Verde sauce

1 lb boneless, skinless, chicken thighs (approx. 4 thighs)

4 poblano peppers, broiled, peeled, deseeded, and chopped

2-3 jalapeño peppers, deseeded, chopped into 3/8" pieces, divided*

1 T chicken better than bouillon

4 c cooked beans, from 1/2 lb dried beans

To serve:

Brown rice

Sour cream

Cheddar cheese, shredded

Cilantro, sliced

Sliced Avocado

Lime wedges

Corn tortillas, warm

Methodology:

Heat 2 T of the olive oil in a large pot over medium heat.  Add the leeks and salt, and cook, stirring, until the leeks begin to slump, but haven't taken any color.  Move the leeks to the side.  Add the remaining 1 T oil, the garlic and the spices, and stir continuously until the garlic begins to lightly toast.

Deglaze with the salsa verde and 2-3 c water.  Add the chicken, peppers (see * note) and chicken bouillon, making sure the chicken is below the water line.  Bring to boil, then reduce heat to simmer for 45-60 minutes, until the chicken is tender.

Remove the chicken and shred with two forks.  Meanwhile, add the beans to heat through.  Return the chicken to the pot, bring back to boil, and serve.

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* Not all jalapeño peppers are spicy.  If yours are not spicy, or if only one is spicy, reserve the spicy one for adding at the table.  If they're all spicy, only use one in the soup, and pass the remaining two at the table. 

SHERRY MUSTARD SAUCE WITH MUSHROOMS

 Ingredients:

1 T olive oil

4 baby bella mushrooms, minced

1 shallot, minced

1/4 c sherry (or brandy)

1/4 c beef broth

1 T dijon mustard

1 t fresh thyme leaves

1/4 c heavy cream

pinch cayenne pepper

1 T thinly sliced chives

Methodology:

Add oil to a saucepan over medium heat*, add the mushrooms and shallot, and stir until they soften and shed their moisture.  Once they begin to take on color, deglaze with the sherry, and cook down until nearly dry.  Add all remaining ingredients aside from the chives, and cook until the sauce thickens to coat the back of a spoon.  Pour into a bowl and serve with steak, or use as the base for creamed spinach.  Garnish with chives.

*Great when cooked in a pan just used to make steak or a tenderloin.

SAUTÉED SPINACH WITH CARAMELIZED MISO BUTTER

Adapted from Bon Appétit

Ingredients:

1 T white miso

1 T mirin

1 T rice vinegar

3 T unsalted butter, cold, cut into pieces

2 T olive oil

4 garlic cloves, thinly sliced

Kosher salt

6-8 c spinach, stemmed, thoroughly washed and torn into pieces

1 lemon, cut into footballs

Methodology:

Heat miso in saucepan over medium heat, stirring constantly until it starts to caramelize and brown, about 3 minutes. Add mirin and vinegar, scraping up any browned bits. Reduce heat to low and add butter one piece at a time, stirring constantly.  Transfer to a small bowl and set aside.  Wipe out saucepan.

Return pan to high heat, add 1/2 c water and bring to boil.  Add one third of spinach and toss for a minute, until mostly wilted.  Remove to a colander and repeat with remaining spinach.  Once cooled, squeeze well to remove water.

Heat olive oil and garlic over medium-low heat and cook, stirring occasionally, until garlic begins to turn golden.  Remove garlic to a separate bowl and season with salt, reserving oil in pan.

Return spinach and half of miso sauce to pan and heat, stirring, until the sauce is completely incorporated.  Serve with remaining sauce poured over the top, garnished with slices of garlic and lemon slices.  Spritz with lemon at the table.