White Chile con Queso

I'm making chile for a "contest" at work tomorrow, and it's just like me to make something up that I've never even thought of before.  :)

This makes a LOT of servings.

3.2 lb turkey breast

2 T canola oil

22 oz Queso Fresco, grated

12 oz Monterey Jack, grated

32 oz chicken broth

3 chorizo sausages, 2/3 lb

2 medium onions, chopped

2 jalapenos, chopped and deseeded

1 poblano pepper, chopped an deseeded

5 fresh tomatillos, husked and chopped

1/2 cup masa flour

28 oz canned tomatillos

15.5 oz can Navy Beans

15.5 oz can Pinto Beans

16 oz frozen white corn

4 oz canned mild green chiles, chopped

1. Heat the canola oil in a large, heavy pot (a Le Creuset would be perfect).  Sprinkle salt and pepper on the turkey breast and brown it well all over.
2. After it is well browned, add the chicken broth, turn the heat down and put the lid on.  Braise the breast for 1 hour.
3. In a large stockpot, start cooking the chorizos
4. After they've expressed some oil, add the onions, peppers and tomatillos (include the liquid in the can)
5. Saute until the chorizos are done, and remove them.
6. Add the masa flour to the vegetables, stir
7. Cut the chorizos up
8. When the turkey breast is done, remove it from the broth.  Add the broth to the stockpot and stir.  Also add the frozen corn and beans with their liquid.  Bring to a simmer.
9. Remove the skin from the turkey breast and cut into cubes, add to the stockpot
10. Start adding the shredded cheese, gradually, whisking.
11. Simmer for about 10 minutes, or until the cheese is smooth.

Mushroom and Brie Phyllo Triangles

Ms. S invited us over for drinks and appetizers last night, after which we called a cab and went dancing. I hadn't been shopping, but I created these delicious phyllo triangles with what I had on hand. The were definitely worth repeating, and a nice change from my usual spanakopitas and tiropitas. I wonder what the Greek word for mushroom is?

1/2 lb phyllo, thawed - I love the Athens brand.
8 oz Baby Bella mushrooms, brushed and chopped coursely
1/4 lb brie, chopped - keep the rind
2 Tbsp chopped fresh dill
2 Tbsp chopped italian parsley
3-4 cloves garlic, minced (~ 1 Tbsp)
1 stick salted butter or 3/4 cup olive oil
salt & pepper
2 eggs

1. Preheat oven to 400 degrees


2. Melt the butter (or heat the oil) in a small saucepan, add the garlic and cook gently until the garlic is just golden and fragrant. Remove from heat and cool slightly


3. Combine the mushrooms, brie, herbs, salt & pepper and the egg yolks in a bowl


4. In another bowl, whisk the egg whites briskly until very frothy. Add to mushroom mixture


5. Working quickly, fill and fold the triangles, using two sheets of phyllo and brushing each sheet with the garlic butter. See these directions at the Athens site -- use the Step 3C directions for large triangles, but only use 2 phyllo sheets and only about 1 Tbsp of filling.


6. Bake the triangles for 15 minutes

Pork Chops and Applesauce

Yes, that is a deliberate Brady Bunch reference. Served this tonight with Jaime Oliver's spicy squash, and both Hub and I drank the sauce from the plate. Seriously yum!

4 thick pork chops, bone in
1 tsp olive oil
6 med. Gala apples, peeled, cored and chopped coarsely
1 Tbs fresh thyme, chopped
1 lemon, zested and juiced
8 oz creme fraiche

• Heat a large frying pan that has a lid.


• Add the olive oil to the hot pan, swirl, then add the pork chops


• Sear the chops on each side, about 2 minutes a side


• Meanwhile, combine the rest of the ingredients except the creme fraiche in a bowl (or you could do that before even starting the chops, up to you)


• Lower the heat on the chops, and smother them with the apple mixture.


• Cover and simmer for about 10 minutes, or until the chops bounce back when pressed.


• Remove the chops to plates, add the creme fraiche to the apples in the pan and raise the heat


• Briefly (about 1 minute) boil the sauce to thicken it a bit...it will not be a thick sauce


• Pour the sauce on the chops, and serve

Butternut Squash Soup with Chestnuts & Hazelnuts

The party people are back in town! Hub and I realized recently that we just haven't had a party recently, and were feeling itchy. We spent most of the summer as gym rats and hardly cooked or entertained, instead working on our health and hotness factors. Well, now we're ready to let loose again, so we had a cocktail party last night. It was lots of fun, and the kids are getting to the point where they pretty much entertain themselves, which is a relief.

One of the dishes I made was a lovely winter squash soup -- I had first made it back in 2001 or so for the C's. Since Ms. C can't digest any milk products, this soup is perfect -- very different from most squash soups in that it is entirely vegetarian. I gave her a call yesterday to see if she still had the recipe (I couldn't find it) and she did...but I didn't get it early enough to get some of the key ingredients. Besides, my farm guy had been producing lovely acorn squash that I wanted to use instead of butternut squash. Anyway, I did a few substitutions and it was just as delicious. I'll transcribe both the original recipe and my modifications in italics.

Oh, and smooth soup is excellent for parties with an appetizer motif -- just put the soup out in a crock pot and put small cups out for sipping. It was all gone at the end of the evening, which is kind of too bad since I didn't have any leftover to take over to Ms. C, who couldn't make it to the party.

3 1/2 pounds butternut squash or acorn squash, halved and seeded
6 Tbs olive oil
1 1/4 cups chopped shallots
1/2 cup dry marsala
2/3 cup coursely chopped peeled roasted chestnuts from a jar or pine nuts, not chopped
2 cups plain soy milk
2 cups vegetable broth (I like the Pacific brand)
1 Tbs dry white wine
1 tsp chopped fresh thyme, rosemary & marjoram or 2 Tbs thyme, rosemary and sage
1/2 cup hazelnuts, toasted, husked, coarsely chopped since this is a garnish, I skipped this entirely for a drinking soup

• Preheat oven to 375 degrees F. Brush cut sides of squash with 2 Tbs of the oil. Place brushed side down on large baking sheet. Roast until tender, about 40 minutes. Cool slightly.


• Meanwhile, heat remaining 4 Tbs oil in large pot on medium heat. Add shallots; saute until soft, about 4 minutes. Sprinkle with salt and pepper. Add marsala. Reduce heat to medium low and simmer until all liquid evaporates and shallots are deep golden brown, about 4 minutes. Add chestnuts or pine nuts, saute 2 minutes. Remove from heat. Scoop squash flesh into pot, combine.


• Working in batches, puree the mixture in a blender or food processor (or use a soup wand), adding the soy milk and broth, until smooth.


• Strain the soup back into pot. Stir in wine and herbs. Season with salt and pepper. (Can be made 1 day ahead -- cool slightly, then cover and chill)


• Bring soup to a simmer. Ladle into soup bowls; sprinkle with hazelnuts.

Red Cabbage and Green Apple Slaw

We had the M's over tonight, along with Mr. M's parents. After our personal training session at 2:00, we swung by the store and picked up two chickens, some pineapple and a watermelon, some Granny Smith apples, corn, a couple of bags of Alexi brand frozen potatoes (they are soooo good) and various and sundry other items. Kiddo was exhausted and actually volunteered to nap (that's a first!) when we got home, so then we had three hours to ourselves to cook and clean. It was very soothing. I've taken to listening to a audiobooks on my iPod while I prep, and enjoyed finishing Christopher Moore's _You Suck_.

We rotisseried the chickens, grilled the corn, I made my famous Tzatziki dip and tried again to craft a good slaw from Farmer Fred's fabulous cabbage. This time, everyone agreed I got it right!

POINTS® Value: 1
Servings: 16

Ingredients

* 3 small heads red cabbage
* 1/2 large red onion
* 3 large Granny Smith apples
* 1/4 cup peanut oil
* 2/3 cup apple cider vinegar
* 2 Tbsp mustard seed

Instructions

- Slice the cabbage, red onion, and apples thinly, put into a large plastic container with a lid.
- In a small bowl, whisk the peanut oil, apple cider vinegar, mustard seeds, about 1/2 teaspoon of kosher salt and 1/4 teaspoon of freshly ground pepper.
- Pour the dressing over the slaw, put the lid on the container and shake to toss.