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August 28, 2014

Chipotle Chicken with Mango-Tomato Salsa

Let’s try to squeeze in just a few more summer meals before the season nearly ends. This chipotle chicken with mango-tomato salsa is a little spicy, a little sweet, and very refreshing. Sur la Table was featuring half-off some of their cooking classes and Ryan and I took advantage of it by going on a double date with some friends. We took the Fresh & Healthy Mexican Cooking class. To be honest, I really don’t feel like I learn a whole lot about cooking from the cooking classes, but I do feel that the classes are a fun way to gain exposure to new types of dishes and flavors that I don’t usually cook. Take this chipotle chicken dish for example. Usually Ryan and I steer clear of dishes that mix savory and sweet, but we loved the combination of flavors in this particular dish. The sweetness of the mango is a nice contrast to the subtly smoky and spicy chicken and it helps to bring brightness to the whole meal. Just shows how our tastes evolve and change over time.

The chicken is marinated in a pureed sauce of fire-roasted tomatoes, onions, chipotle chiles in adobo sauce, and a variety of spices. We did not puree the ingredients into smooth sauce when we made the marinade in class, but I feel that the pureeing step is helpful in getting the marinade to adhere to the meat. It is important to allow time for the marinade to cool before pouring it over the chicken in order to avoid heating the chicken. This is a great marinade with or without the mango-tomato salsa, but the salsa really does add an element of complexity to the chicken. The mango-tomato salsa is also a great summer salsa to enjoy with some tortilla or pita chips. Serve the chicken with a fresh salad on the side for a vibrant and healthy meal.

Chipotle Chicken with Mango-Tomato Salsa

Serves: 8

Ingredients

Chicken Marinade

1 tablespoon olive oil
1 yellow onion, diced
1 garlic clove, minced
1 15-ounce can diced fire-roasted tomatoes
½ cup cider vinegar
1 tablespoon honey
2 teaspoons ground cumin
2 teaspoons dried oregano
1 chipotle chile in adobo, diced
1 tablespoon kosher salt
1 teaspoon ground black pepper
1 tablespoon fresh lime juice
3-4 pounds boneless skinless chicken thighs

Mango-Tomato Salsa

1 ripe mango, peeled and diced into ¼-inch cubes
½ medium red onion, peeled and minced
1 jalapeño pepper, seeded and minced
2 roma tomatoes, diced
¼ cup minced cilantro
2 tablespoons fresh lime juice
kosher salt and ground black pepper to taste

Instructions

Chipotle Chicken

In a large saucepan, heat the olive oil over medium heat. Add the onion and sauté until onions are soft, about 5 minutes. Add the garlic and stir for another minute. Add the canned tomatoes and continue to cook, stirring occasionally, until sauce reduces slightly, about 8-10 minutes.
Add the vinegar, honey, cumin, oregano, chipotle pepper, and salt and stir to combine. Continue to simmer over low heat until sauce slightly thickens and reduces by about ⅓, about 15 minutes. Add lime juice and additional salt and pepper to taste. Remove from heat and cool completely.
Transfer to a blender or use an immersion blender to puree marinade until smooth.
In a gallon sized ziploc bag, add the chicken and the marinade. Seal the bag tightly and squeeze the bag to evenly coat the chicken with the marinade. Marinate the chicken at room temperature for 30 minutes or in the refrigerator for 2-4 hours. While meat is marinating, prepare the Mango-Tomato Salsa.
Remove the chicken from the marinade and place on a grill over medium heat. Grill chicken until meat reaches 165 at the thickest part, about 3-4 minutes per side. Allow meat to rest for 5 minutes.
Serve with Mango-Tomato Salsa.

Mango-Tomato Salsa

In a medium mixing bowl, use a rubber spatula to gently combine the mango, onion, jalapeño, tomato, cilantro, and lime juice. Season to taste with salt and pepper.

Notes

adapted from Sur la Table

August 4, 2014

Easy Baked Tofu with Soba Noodles

This Easy Baked Tofu with Soba noodles is one of our new favorite simple weekday meals. Ryan used to be a tofu skeptic, but he has since come around after discovering how flavorful it can be. The whole family loves this dish and the best part is that it only requires only a few ingredients and a few minutes of prep time. After the tofu is baked, it becomes golden brown and crispy around the edges and pairs perfectly with the sesame soba noodles. The key to achieving golden and crisp tofu is leaving enough space between each piece of tofu as it bakes. If the pan is overcrowded, the cooking process becomes more similar to steaming and the tofu will still be flavorful, but the edges will remain soft. This simple and delicious dish can be enjoyed warm or at room temperature.

Easy Baked Tofu with Soba Noodles

Ingredients

For the tofu:

1 pound block firm tofu
1½ tablespoons tamari or soy sauce
1½ tablespoons ketchup
1½ tablespoons toasted sesame oil

For the soba noodles:

9 ounces soba noodles (3 3-oz. bundles), cooked
1½ tablespoons soy sauce
1½ tablespoons olive oil
1 teaspoon sesame oil
¼ cup chopped scallions

Instructions

Preheat oven to 400.
Cut the tofu into ½-inch cubes and arrange in a single layer on a large baking sheet.
Whisk together the tamari, ketchup, and sesame oil. Pour over the tofu and use a rubber spatula to turn and evenly coat each piece of tofu.
Bake uncovered for 25-30 minutes, using a metal spatula to gently flip the tofu once or twice for even baking.
While the tofu is baking, whisk together the soy sauce, olive oil, and sesame oil for the soba noodles.
Pour the soy sauce mixture over noodles and toss to coat. Add the baked tofu and scallions and toss once again. Garnish with additional green onions and sesame seeds, if desired.

Notes

adapted from The Moosewood Restaurant Cooking for Health

July 21, 2014

Coconut Ginger Rice, Black Beans, and Melted Monterey Jack Cheese

One of my recent lunch dates with the kids was at Frita Batidos and we ordered their “Best Snack Ever”. It’s a bowl of layered coconut ginger rice, black beans, melted cheese, and topped with a cilantro-lime salsa. It seriously is the BEST. SNACK. EVER. I had so much fun experimenting at home to come up with my own version. While my version here isn’t exactly the same, it’s close, and it’s super-delicious. The coconut and ginger flavor is subtle, but it really adds a lot to the layers of fragrant rice, creamy black beans, melty cheese, and fresh cilantro lime salsa. I could eat this forever.

While there are several components to this dish, each component is fairly simple to make and it takes minutes to assemble. I used six individual bowls for baking, but it also works in a 9×13 baking dish. The bowls or casserole can be prepared and assembled ahead of time and stored in the refrigerator until it’s ready to be baked.

Coconut Ginger Rice, Black Beans, and Melted Monterey Jack Cheese | Gather & Dine

Black Beans with Coconut Ginger Rice

Serves: 6

Ingredients

For the black beans:

½ pound black beans, rinsed and soaked overnight
1 tablespoon olive oil
½ onion, chopped
1 teaspoon cumin
½ teaspoon chili powder
¾ teaspoon kosher salt
dash ground black pepper
2 cups chicken broth
1 cup water
1 bay leaf
2 teaspoon lime juice
2 tablespoons cornstarch + ¼ cup water

For the coconut ginger rice:

1 tablespoon olive oil
1½ tablespoons grated fresh ginger
1 tablespoon minced garlic
1½ cups brown jasmine rice, rinsed and drained
1 (14 -ounce) can coconut milk
1 cup water
¾ teaspoon kosher salt
1 tablespoon chopped fresh cilantro

For cilantro-lime salsa:

2 tomatoes, seeded and chopped
2 tablespoons chopped fresh cilantro
2 teaspoons fresh lime juice
salt and pepper to taste

For assembly:

12 ounces monterey jack cheese, grated
½ teaspoon chili powder for sprinkling

Instructions

For the black beans:

In a large pot, heat the olive oil over medium-high heat. Add the chopped onion, cumin, chili powder, salt, and pepper. Saute until onion softens and starts to become translucent, about 5-7 minutes. Add the black beans, chicken broth, water, and bay leaf. Bring to a boil, then turn heat to low and quietly simmer the beans until they are soft and tender, about 2 hours.
Mix the cornstarch and water together with a fork. Gradually stir the cornstarch mixture into the black beans. Continue stirring until black beans begin to thicken slightly, about 5 minutes. Turn off heat and stir in the lime juice. Remove bay leaf and set aside.

For the coconut ginger rice:

In a large pot, heat the oil over medium heat. Add the ginger and garlic and stir until fragrant, about 30 seconds. Add the rice and give a quick stir to evenly coat the rice. Add the coconut milk, water, and salt. Bring to a boil and then turn heat to low. Cover and simmer for 30-35 minutes, until rice is tender. Turn off heat and allow rice to sit for another 10 minutes. Stir in chopped cilantro and set aside.

For the cilantro-lime salsa:

In a medium bowl, combine the tomatoes, cilantro, and lime juice. Season with salt and pepper to taste.

Assemble:

Spread a layer of coconut ginger rice in the bottom of six individual bowls or in a 9x13 baking dish. Next layer with the black beans and then the grated Monterey Jack cheese. Sprinkle with chili powder.
Bake at 375 for 15-20 minutes until cheese is bubbly and melted. Top with cilantro-lime salsa for serving.

Notes

*Coconut Ginger Rice updated 3/08/16

Casserole or bowls can be assembled in advance and stored in the refrigerator until ready to bake. If refrigerated, increase baking time to 25-30 minutes.