Creamy chicken enchilada tostadas with pickled onions

I love the flavor of enchiladas, but I find them to be pretty filling with all of the cheese. Here's my take on a healthier version. I served them with black beans and rice and shredded lettuce.

1 tsp. vegetable oil
6 boneless skinless chicken thighs
salt and pepper to taste
1 tsp. chili powder
3 tbs. whipped cream cheese
1 C. enchilada sauce (trader joe's makes a good one or make a homemade sauce, recipe below)
1 thinly sliced onion

flour tortillas

Directions:
Heat oil on medium high in a large nonstick skillet with a lid. When oil shimmers, add chicken thighs and season 1 side with salt, pepper and chili powder. Brown chicken on both sides, this will take about 3 minutes per side. Add enchilada sauce and cream cheese. Stir to combine. Reduce heat to medium low, add onions, cover and let cook for 15 minutes.

In the pan, shred chicken with 2 forks and continue cooking for another 10 minutes, or reduce heat to low and continue simmering until ready to serve.

Wrap tortillas in aluminum foil and warm in a 400 degree oven for 3 minutes.

Serve with shredded lettuce and a spoonful of pickled onions.

PICKLED ONIONS:
1 thinly sliced purple onion
1 C. red wine vinegar
3 Tbs. sugar

Add all ingredients in a tupperware or jar with a tight fitting lid. Shake a few times to incorporate sugar and place in fridge. Onions will be ready to eat in 4 days, but will last for up to 3 weeks in the refrigerator.

HOMEMADE ENCHILADA SAUCE:
1/4 cup vegetable oil
2 tablespoons self-rising flour
1/4 cup chili powder
1 (8 ounce) can tomato sauce
1 1/2 cups water
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion salt
salt to taste
Directions

Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.
Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.

15 Minute Meal class this Wednesday (4.28.10) at Christopher Peacock Cabinetry in Greenwich

Our first class of the season was fantastic!

Our next class still has a few spaces available, go to www.timetoeat.info to register.

Here's the menu:
1. Garlic and herb smeared New York Strip steaks with roasted tomatoes
2. Braised Haddock
3. Panko crusted pork chops
4. Parmesan Noodles with beef and vegetables
5. Homemade Pizza
6. Salt and Pepper shrimp with snap peas

Come on down to the showroom, we'd love to teach you how to make Time to Eat!

Asian sauteed kale with almonds and sesame seeds

We are a kale loving family and and I wanted a new way of making our families favorite vegetable. We made grilled teriyaki chicken thighs, some rice and this delicious sauteed kale. Enjoy!

Here's my recipe for Asian sauteed kale with slivered almonds and sesame seeds.

1 large bunch kale, rinsed, leaved removed, stems discarded
1 tbs. sesame oil
2 cubes each-frozen ginger and garlic
1 tsp. soy sauce
1 small pinch sugar
1/2 C. toasted slivered almonds
1 Tbs. toasted sesame seeds
red pepper flakes (optional)

Heat oil in a large nonstick pan on medium high heat. When oil is sizzling, add kale and stir to combine. Add in frozen herbs and continue cooking until kale has shrunk down and the color has turned a deeper green-about 1 minute.

Add soy sauce and a small pinch of sugar. Continue cooking for another 30 seconds, add almonds and sesame seeds and serve.

Pea shoot, broccoli and fennel salad with honeyed pistachios

Spring is here and everything is in full bloom! Here's a salad I made for a dinner we're going to tonight.

1 fennel bulb, thinly sliced
2 cups broccoli, cut into small pieces
1 large handful of pea shoots
1/4 purple onion, thinly sliced
1/4 thinly sliced green apple
1 C. roasted pistachios
2 tbs. honey
balsamic vinegar
olive oil
salt and pepper

Steam broccoli until just bright green (about 2 minutes) and blanch in ice water. Remove from water and let dry.
Melt honey in a nonstick pan and add pistachio nuts. Stir to combine and cook for 3 minutes or until toasted. Remove from heat and let cool until ready to use (these can be done 1 day in advance).

Combine fennel, broccoli, apple, onion and pea shoots. Toss to combine and add in pistachios. Drizzle with a splash of balsamic vinegar, olive oil and a pinch of salt and pepper.

-Optional- toss in a little goat, blue or feta cheese.

Enjoy!

Wheatberry salad

One of my favorite salads is a wheatberry salad, although I must admit, I've never made it at home. I was a the market today, saw a package of wheatberries and took them home. I didn't realize how easy these were to prepare! Here's my recipe for wheatberry salad. It's best to make this salad 1 day in advance and eat it the following day cool or at room temperature.

1 cup wheatberries
Kosher salt
1 cup finely diced red onion (1 onion)
6 tablespoons olive oil, divided
2 tablespoons balsamic vinegar
3 scallions, minced, white and green parts
1/2 tsp. dried oregano
1/2 red bell pepper, small diced
1 carrot, small diced
1/2 teaspoon freshly ground black pepper
1/4 C. toasted slivered almonds or pine nuts
1/4 C. dried cranberries
handful of flat leaf Italian parsley
-optional- 1/4 C. feta cheese, finely diced cucumber

Place the wheatberries and 3 cups of boiling salted water in a saucepan and cook, uncovered, over low heat for approximately 45 minutes, or until they are soft. Drain.

Saute the red onion in 2 tablespoons of olive oil over medium-low heat until translucent, approximately 5 minutes. Turn off the heat and add the remaining 4 tablespoons (1/4 cup) of olive oil, oregano and the balsamic vinegar.

In a large bowl, combine the warm wheatberries, sauteed onions, scallions, red bell pepper, carrot, 1/2 teaspoon salt, almonds, cranberries, pepper, and chopped parsley. Allow the salad to sit for at least 30 minutes for the wheatberries to absorb the sauce. Season, to taste, and serve at room temperature.