Follow CookLisaCook on Twitter

Sunday, April 6, 2014

Mexican Feast: Cream of Ancho Chile Soup, Roasted Poblano Burger with Chile de Arbol Guacamole & Pork Crusted Baked Poblano Fries

10153806_10152376807246663_597681195_n This month choosing a recipe for Secret Recipe Club was beyond difficult because we wanted to eat, drink and taste every.single.recipe on Leslie’s blog, La Cocina de Leslie, my assigned blog this month…well maybe not the Criadillas a la Mexicana because we just might not be that adventurous, but seriously, everything else we would loved to have tried.  Leslie lives in Mexico and her blog is filled with the delicious Mexican recipes she grew up eating and traditional Mexican recipes, which she learned from her Mother-in-law, which are the tastes her husband grew up enjoying.  How we would delight in enjoying all of Leslie’s recipes but because of my diet of no wheat, grains, sugar, sweetener, legumes, rice, dairy, soy or corn, we had to limit ourselves to recipes which we could adapt easily.  Trust me though, even with our limitations there were plenty of wonderful recipes to choose from and the choice was difficult so in the end we made three, four, five…depending on how you count recipes, well multiple recipes were made! Cream of Ancho Chile Soup, Roasted Poblano Burger with Chile de Arbol Guacamole, Homemade Red Pepper Flakes (for the Chile Arbol Guacamole) and Baked Poblano Fries.  Thank you Leslie for our delicious Mexican feast!!  Check out Leslie’s blog La Cocina de Leslie and delight in some wonderful flavors of Mexico. 

1975127_10152376807806663_349210804_nWe began by toasting Chile Arbol until they just began to darken in color.

10169274_10152376807661663_1977788648_nThen we removed the stems and whizzed them in the blender for a quick chop.

10247224_10152376807766663_606863076_n  We got the soup going by sautéing some onion and then we added dried ancho and guajillo chilies along with some garlic, chicken broth, cumin and in place of the Mexican crema or sour cream, we added totally non-traditional Mexican, coconut milk for the added creaminess. 

10170995_10152376807716663_403738157_n Once the onions and chilies had a nice little simmer in the pot, the stems and seeds were removed and everything went for a nice little ride in the blender.

954756_10152376807571663_349623548_nThe onion pepper puree was then strained back into the original pot, more chicken broth was added and then the coconut milk was stirred in.

1505199_10152376807186663_1222215520_n‘The soup was ladled into bowls and topped with even more peppers, Baked Poblano Fries.

1625730_10152376807451663_53360765_n  Oh-my-word the Baked Poblano Fries were the BOMB!!  Leslie coated hers with bread crumbs but as we’re not eating wheat or grains, we opted instead to coat the poblanos with crushed pork rinds seasoned with cumin, chili powder, garlic powder and salt.  Stop everything you’re doing and go make these fries right now…trust me, you’ll thank me…or maybe not, because once you start eating these fries you just can’t stop as they’re that delicious. 

10245455_10152376807341663_657455794_nCream of Ancho Chile Soup (Adapted from here)

Heat the coconut oil in a medium saucepan over medium-high heat.  Sauté the chopped onion for about 1 to 2 minutes, until it turns translucent.  Add the dried chilies and minced garlic and sauté for another 30 seconds.  Add 3 cups of the chicken broth and bring to a boil.  Reduce the heat to low, cover and let simmer for about 10 minutes; let cool slightly.

Remove stems and seeds from the chilies.  In a blender or food processor, puree the slightly cooled contents of the pot.  Strain the chile puree into the same saucepan the chilies were cooked in and add the remaining cup of chicken broth.  Season with the ground cumin and a little salt.  Bring to a boil over medium-low heat.  Reduce the heat to low and stir in the coconut milk.  Let simmer for about 5 minutes.  Ladle soup into bowls.  Garnish with Baked Poblano Fries.

Enjoy!

Roasted Poblano Burger with Chile de Arbol Guacamole (Adapted from here) 

  • 1 large red onion
  • 3 limes
  • 6 poblano peppers
  • 1 TBS olive oil  
  • 1 lb. ground beef
  • 1 lb. ground pork 
  • 1/3 cup crushed pork rinds 
  • 1 large egg
  • 1 tsp. Himalayan salt
  • 1/2 tsp. ground black pepper  
  • 1 clove garlic, finely minced
  • 4 avocados 
  • Dried arbol chilies 

Thinly slice 3/4 of the red onion into half rounds. (Reserve the remaining quarter of onion for the hamburger meat mixture.) In a medium bowl, toss together the red onion rings and the juice from 3 limes.  Season lightly with salt; cover and refrigerate until ready to use.  

Roast the poblano peppers on a grill or over the fire of a gas stove, turning occasionally, until the flesh is completely charred.  Transfer the roasted poblano peppers to a plastic or paper bag and let sit for 15 minutes as this allows the peppers to sweat, making them easier to peel.  Remove the charred skin, stems and seeds from the peppers.  Slice the peppers into thin strips.  Heat one tablespoon of oil in a medium skillet over medium-high heat.  Add the pepper strips and sauté for about 5 minutes; season lightly with salt.  

Combine the ground pork and beef in a large mixing bowl.  Grate the remaining 1/4 red onion directly over the meat.  Stir in the crushed pork rinds, egg, minced garlic, salt, and ground black pepper.  Mix until well combined. Divide the meat mixture into 8 to 12 equal parts and shape into balls; refrigerate until ready to use.

In a small skillet, toast a handful of arbol chilies for about 30 seconds to 60 seconds just until the chilies begin to darken in color; remove from heat and discard stems.  In a blender grind the chiles until very fine.  Mash the avocados in a bowl and season with salt.  Stir in 1 teaspoon of the ground arbol chile flakes, adding more until the guacamole has reached the right amount of heat. Cover the guacamole with plastic wrap (to prevent browning) and refrigerate until ready to use. 

Shape each ball of meat into a patty.  Grill or pan fry until desired doneness.   Top each burger with roasted poblano strips, pickled red onion and guacamole.

Enjoy! 

Pork Crusted Baked Poblano Fries (Adapted from here)


Preheat oven to 375F.  Line a baking sheet with aluminum foil and grease lightly with coconut oil or olive oil.

Beat the eggs in a small bowl.  Season with salt and pepper; set aside.  Place the crushed pork rinds on a medium plate, season with salt, chili powder, cumin & garlic powder; set aside.
Slice the tops off the tops of the poblano peppers. Using your knife or a spoon, scoop out the seeds and veins.  Slice the chilies in half lengthwise and cut into 1/4-inch slices.

Dip the poblano strips in egg and then coat each strip with the crushed pork rinds.  Arrange the coated poblano strips on the prepared baking sheet.  Bake at 375F for 25 to 30 minutes or until golden brown.

Enjoy!

My previous Secret Recipe Club Recipe Posts: 

Zesty Zucchini Skillet 
Garlic Seafood in Coconut Milk 
Lamb & Eggplant with Chiles
Fijian Ceviche
Carrot & Sweet Potato Pancakes   
Chicken Burgers with Spinach & Mushrooms 
Paradise Mango Curried Shrimp 
Laura Goodenough’s Apple Coffee Cake 
Loaded Potato Soup
Lemon Almond Biscotti 
Creamy Mints 
Thai Peanut Noodles with Chicken 
Baked Buffalo Chicken Wings 
Fried Green Tomatoes 
Chicken Satay Noodle Salad 
Double Chocolate Mousse Cake 
Candied Popcorn
Fruit, Nut & Poppy Seed Chicken Salad 
Broiled Sushi 
Health(ier) Peanut Brittle 
Crunchy Fudgy Heart Bites 
Texas Chicken with Lime Butter 
Pork Belly Soup with Collard Greens 
Thin Mint Irish Coffee 
Levain Chocolate Chip Walnut Cookies 
Welsh Cakes 
Nutella Crêpes 
Cilantro Lime Chicken 
Holy Guacamole 
and
Home Style Chicken Curry


Secret Recipe Club

Sunday, March 9, 2014

Zesty Zucchini Skillet

1546315_10152323888041663_188277114_n Yep, here we are again for another month of the Secret Recipe Club!  Let me tell you, it’s been a rough month.  Atlanta experienced a second ice storm and the kids lost yet another week of school.  Then Maisie had sinus surgery (#4) and didn’t react well to the anesthesia so we added an ER visit post surgery and a longer than expected recovery period.  Follow that up with her getting a stomach virus and the poor little girl ended up missing three full week of school and time in the gym and even one of her gymnastics meets.  On top of that Mama was sick too so nothing much of anything good was happening here at the Cook Lisa Cook home. 

One good and delicious thing though was this Zesty Zucchini Skillet.  This month for my SRC assignment I received Anna’s bcmom’s kitchen.  Anna’s blog is filled with recipes which are good and easy and most can prepared ahead of time so to help make dinner preparation time less hectic.  I found a number of interesting recipes including her Israeli cucumber & tomato salad, an angel hair with broccoli & bacon, which I thought would be fun to do with zucchini pasta, and her butternut & potato bake which I would have done with sweet potatoes instead of white potatoes to better fit in with our diets.  In the end though it was Anna’s zesty zucchini skillet which called our name.  I did make a change to Anna’s recipe in that I used fire roasted tomatoes in place of her chopped tomato and salsa, mainly because that’s what we had available but I’m sure that the original recipe is just as delicious as my version.  Even without the salsa, the cumin gave a bit of zesty-ness and the entire dish had a great balance of flavor.  This dish will be made again and I hope that when you’re looking for an easy and good dish that you’ll make this or check out some of the other recipes Anna has on bcmom’s kitchen.

 

1920320_10152323792921663_988806747_n Zesty Zucchini Skillet  (adapted from here)

Heat a large skillet over medium heat and add the olive oil and heat until hot.  Add the onion and garlic and sauté until the onions begins to caramelize.  Add the zucchini and the spices and sauté, stirring often for 5-7 minutes or until zucchini are crisp tender.  Add the tomatoes and cook for 1-2 minutes or until heated. 

Enjoy!

My previous Secret Recipe Club Recipe Posts: 

Garlic Seafood in Coconut Milk 
Lamb & Eggplant with Chiles
Fijian Ceviche
Carrot & Sweet Potato Pancakes   
Chicken Burgers with Spinach & Mushrooms 
Paradise Mango Curried Shrimp 
Laura Goodenough’s Apple Coffee Cake 
Loaded Potato Soup
Lemon Almond Biscotti 
Creamy Mints 
Thai Peanut Noodles with Chicken 
Baked Buffalo Chicken Wings 
Fried Green Tomatoes 
Chicken Satay Noodle Salad 
Double Chocolate Mousse Cake 
Candied Popcorn
Fruit, Nut & Poppy Seed Chicken Salad 
Broiled Sushi 
Health(ier) Peanut Brittle 
Crunchy Fudgy Heart Bites 
Texas Chicken with Lime Butter 
Pork Belly Soup with Collard Greens 
Thin Mint Irish Coffee 
Levain Chocolate Chip Walnut Cookies 
Welsh Cakes 
Nutella Crêpes 
Cilantro Lime Chicken 
Holy Guacamole 
and
Home Style Chicken Curry


Secret Recipe Club

Sunday, February 2, 2014

Garlic Seafood in Coconut Milk

Garlic Seafood in Coconut Milk1After a very.long.break, it’s once again, finally, Secret Recipe Club posting time!  It feels like forever since we were last here, between people being sick, Thanksgiving, more sickness, being with family, more sickness, the holidays, snow storms, more sickness, day-to-day life and each SRC group taking a little break…well, it’s been a long time since my last post so it’s good to be back. 

For my inaugural assignment of 2014 I was given Elizabeth’s blog, Food Ramblings.  Elizabeth’s blog is filled with wonderful healthy or healthier-than-the-original recipes, so perfect for the way we’ve been eating here in the Cook Lisa Cook home and an ideal way to begin a new year.  As soon as I received my assignment I searched through Elizabeth’s blog, reading dozens and dozens of tempting recipes and I narrowed my list down to four; garlic roasted green beans with pecans, chicken coconut curry soup, basil polenta with roasted spinach and tomatoes, which I was going to modify and do with cauli-rice in place of the polenta and, of course the chosen recipe of garlic seafood in coconut milk

1545551_10152246786856663_1547850163_n Now before I continue with the recipe, let me tell you a little small world story.  Many times our (fabulous, talented, kind, beautiful, smart, A-Maisie-ing, yes we’re bragging, proud parents) daughter Maisie, has appeared on this blog and many of our regular readers also read her blog, Moments with Maisie and know that just over seven years ago we adopted Maisie from China.  Through the years we have met, both in real life and online, many friends through the China adoption community and that’s where the choosing of this recipe comes into play. 

1546418_10151956567228723_1835727644_n You may have seen the news this past Tuesday about Atlanta being brought to a stand-still because of two inches of snow fall.  Well it wasn’t the snow amounts that caused all the problems but rather the almost instant icing that turned all the roads into a skating rink along with schools, business and government all being closed at the exact same time, but I digress…  One of our local friends, Roger, whom we originally met through the China adoption community, got stuck in all the traffic, gridlock and accidents, with most of his time being spent on Johnson Ferry Rd, the main road we live off of.  At close to 11PM, after 9+ hours and 8 miles remaining to travel to his home and family, he landed safely at our home.  After a hot dinner and a beer for him, we all thankfully slept safe and warm.  By late Wednesday afternoon he was able to safely make the trek home even though it did involve dodging wrecks & abandoned cars, detours because of road closures and avoiding re-freezing roads and black ice.  Roger was still at our home for lunch and on an icy cold day nothing is better than a steaming bowl of soup.  After checking the pantry and realizing that I had the fixings for both of Elizabeth’s soups I let Roger pick which he’d enjoy and he was the one who chose.  Now this is where the story gets a bit small-world-ish.  Elizabeth posted her garlic seafood in coconut milk recipe as a guest writer on another blog called Diana Rambles.  Now I have “known” Diana through the China adoption community for over eight years.  So how small world is that, my cooking community through Elizabeth’s Food Rambles writes a guest post on Diana’s Diana Rambles, whom I know through the China adoption community and our stranded snowmageddon house guest, whom we also know through the China adoption community happens to pick that recipe. 

Okay, enough of my ramblings…  Roger made a wonderful choice and after he returned home I heard from his wife just how much he enjoyed the soup, but oddly nothing about how much he enjoyed sleeping in Maisie’s princess palace  ;)  I think that this soup will not only be made again in our home, but become a regular in his home too.  We did made a few small changes to Elizabeth’s original recipe as we left out the rice, my blend of seafood was slightly different, I substituted lime juice for the lemon juice and fish sauce for her salt and instead of mixed frozen veggies I used what I had, sugar snap peas and then added some straw mushrooms just because I had them and knew they would work well.  I know that it sounds like a lot of substitutions but it was acid for acid, salt for salt, veg for veg and fish for fish and just goes to show, in recipes like this, you can still have the same base dish working with what you have on hand.  Check out Elizabeth’s original recipe or make our version, either one will prove to be a delicious choice.

Garlic Seafood in Coconut MilkGarlic Seafood in Coconut Milk (adapted from here)

In a large pot, heat oil on medium. Add the onion and cook slowly until they starts to turn golden.  Add the garlic and cook until fragrant and softened. Add the cilantro and red pepper flakes and cook for another couple minutes. 

Add the diced tomatoes and coconut milk. Stir to combine and then cover and simmer for 10 minutes. Add sugar snap peas & mushrooms and simmer until the snap peas are tender.  Bring to a boil and then add the seafood.  Cover and remove from the heat immediately.  Allow the seafood to poach for about 10 minutes until cooked through.  Stir in the lime juice and fish sauce to taste. 

Enjoy! 

My previous Secret Recipe Club Recipe Posts: 

Lamb & Eggplant with Chiles
Fijian Ceviche
Carrot & Sweet Potato Pancakes   
Chicken Burgers with Spinach & Mushrooms 
Paradise Mango Curried Shrimp 
Laura Goodenough’s Apple Coffee Cake 
Loaded Potato Soup
Lemon Almond Biscotti 
Creamy Mints 
Thai Peanut Noodles with Chicken 
Baked Buffalo Chicken Wings 
Fried Green Tomatoes 
Chicken Satay Noodle Salad 
Double Chocolate Mousse Cake 
Candied Popcorn
Fruit, Nut & Poppy Seed Chicken Salad 
Broiled Sushi 
Health(ier) Peanut Brittle 
Crunchy Fudgy Heart Bites 
Texas Chicken with Lime Butter 
Pork Belly Soup with Collard Greens 
Thin Mint Irish Coffee 
Levain Chocolate Chip Walnut Cookies 
Welsh Cakes 
Nutella Crêpes 
Cilantro Lime Chicken 
Holy Guacamole 
and
Home Style Chicken Curry


Secret Recipe Club

Monday, January 27, 2014

Zucchini Noodles Aglio et Olio

Zucchini Aglio et olio 1Who knew that zucchini noodles could be so amazingly delicious!!  We now make these noodles in large batches so they’re always on hand to eat, hot or cold.  What a fabu way to get in your veggies!  We’ve enjoyed the noodles topped with some Bolognese or other sauces but our favorite way to eat the noodles is as a side dish…or late night straight from the fridge…shhhhhhh…  To get the best possible noodles, make sure to take the time to salt, drain and dry the zucchini otherwise you’ll end up with watery noodles.

Zucchini Aglio et olio  Zucchini Noodles Aglio et Olio  (adapted from here)

Spiralize or julienne the zucchini and place in a colander or wire strainer and toss generously with salt until all the strands are lightly crusted.  Allow the zucchini to sit for at least 30 minutes…or a few hours, to help remove the excess water.  Rinse the noodles under running water and then drain well.  Top a dishtowel with paper towels and then spread out the noodles.  Roll the towel up into a cylinder and twist, pushing out as much of the excess water as possible.  Unroll the towel and then place the noodles onto a baking sheet lined with fresh paper towels and spread the noodles out.  Place the tray in the refrigerator for an hour or so and allow the noodles to dry further. 

When ready to prepare the noodles, heat a large skillet over medium-high heat, for about 2 minutes.  Add the coconut oil and when it’s melted, add the almond flour and a pinch of salt.  Sauté, stirring often, until toasty brown.  Remove the almond crumbs to a plate and reserve for garnishing. 

Return the pan to the heat and add the dried zucchini noodles and sauté until just tender, about 2 minutes.  Push the noodles to one side of the pan and reduce the heat to low.  Add the olive oil, garlic and crushed red pepper flakes to the empty side of the pan and stir with a wooden spoon until the garlic is fragrant.  Push the zucchini noodles into the oil and stir gently to coat evenly.  Turn off the heat and stir in the parsley, salt & pepper.  Sprinkle the noodles with the almond crumbs and either stir to combine or leave as a topping.

Enjoy!

Wednesday, January 22, 2014

Coconut Crusted Tilapia in a Coconut Garlic Lemon Sauce

Coconut Crusted Tilapia w Coconut Garlic Lemon SauceA fast but fancy, perfect for family or company, delicious way to enjoy tilapia or other white flaky fish.  The fish cooks quickly in a pan making a crunchy delicious crust while keeping the fish moist and tender.  The coconut milk adds a creaminess to the strong lemon garlic sauce without adding dairy so perfect for everyone in our home with diets and allergies.  Interestingly we all love this fish freshly made but I think we like it even better the second day.  Got to love easy leftovers! 

Coconut Crusted Tilapia in a Coconut Garlic Lemon Sauce

Sauce

Rinse and with paper towels, pat dry the filets and then season with 1/2 tsp. salt and fresh cracked pepper. Set aside.  Prepare 3 shallow bowls.  In the first mix the arrowroot, garlic and onion powders. In the second bowl, lightly whisk the eggs and water together. In the third bowl, mix the shredded coconut, paprika, thyme, and 1/2 tsp. salt.

In a large skillet, melt 1-2 TBS. of coconut oil over medium-high heat. Lightly dredge the fish in the arrowroot mixture, shaking off any excess. Then dip the fish in the egg mixture and finally dredge it in the coconut mixture, again shaking off any excess.  Lay the filet carefully in the hot pan. Repeat with the remaining pieces.

Cook until you see the edges of the filets turn opaque and the bottom crust is golden brown and crispy, then carefully turn the filets allowing the second side to crisp and brown.  Do not over-cook as you want to keep the fish moist.  Add additional coconut oil if necessary. Once cooked, remove the fish to a plate.

In the hot pan add the minced garlic and sauté quickly until fragrant but not browned.  Add the lemon juice and stir in any remaining crunchy bits in the pan.  Add the coconut milk and stir well.  Simmer the sauce until reduced and it thickly coats the back of a spoon.  Remove from the heat and stir in the parsley and season to taste with salt & pepper.  Plate the fish and top with the sauce.

This was served with a delicious and perfect accompaniment, Coconut Carrot Soufflé, click on the link for the recipe.

Enjoy!

Monday, January 20, 2014

Coconut Carrot Soufflé

Coconut Carrot Souffle A delicious personal-sized side dish or grab-and-go snack.  These petite soufflés have all the flavor of carrot cake with the texture of a light baked custard.  With no added sugar it’s decadence with none of the guilt!

Coconut Carrot Soufflé (adapted from here)

Preheat oven to 350F.  Line six muffin cups or custard cups (placed on a baking sheet) with foil cupcake liners.  Place the carrots and carrot juice in a pot and bring to a simmer.  Cover partially and cook until the carrots are very tender.  Remove the lid and bring to a boil.  Cook until all of the carrot juice has been absorbed and evaporated.  Add the carrots and all the other ingredients except for the shredded coconut to a food processor or blender and process until smooth.  Divide the batter equally between the six cups.  Sprinkle the shredded coconut on the tops of the carrot batter.  Bake for 30 minutes, until slightly browned and a toothpick inserted in the center comes out clean.  Allow to cool slightly and then remove the foil liner.  Enjoy hot or cold.  Reheats easily in the microwave.

Enjoy!

Thursday, November 21, 2013

Orange-Car​damom Date Nut Bars

1425540_10152080801316663_706446332_n It’s Improv Cooking Challenge reveal day and this month for the Improv Cooking Challenge our hostess Kristen of Frugal Antics of a Harried Homemaker challenged the participating bloggers to make any recipe of their choosing using the specified ingredients of orange & cardamom.  My very first thought were of some delicious orange & cardamom Christmas cookies which I haven’t had in years, but as I’m not eating wheat, gluten, sugar or sweeteners these days, they weren’t going to happen.  But, I did have my heart set on something sweet which would fit into my current diet and after a little looking around I found this wonderful recipe for Orange-Cardamom Date Bars with a Nutty Crust

1426136_10152080801216663_979848146_n I made only one small ingredient change to better fit our diets and I simplified the process of making the bars.  The bars are delicious and sweet with no added sugar or sweeteners and the flavor of the orange and cardamom works perfectly with the flavors of the nuts and dates.  Even though there’s no cooking or baking involved, the nuts make a wonderful crunchy crust and the date puree in the center is creamy and delicious.  A wonderful little treat if you’re looking for a healthy sweet dessert or snack.

1474647_10152080801431663_582691904_n Orange-Cardamom Date Nut Bars (adapted from here)

Grease an 8-inch-square baking pan with the coconut oil.  Working over the bowl of a  food processor, peel the oranges and remove and discard all the white pith and the membranes.  Add the dates and process to a smooth puree. Scrape the puree into a bowl.  Rinse and dry the processor bowl.  Add the almonds to the empty processor bowl and process until very finely ground. Add the pecans, cinnamon and ground cardamom and pulse until the pecans are coarsely chopped. Add 1/4 cup of the date puree and pulse until the mixture holds together. Using oiled fingers, press half of the nut mixture into the prepared pan in an even layer. Spread the date puree over the crust. Crumble the remaining nut mixture evenly over the filling; pressing down to compact it. Refrigerate for at least 2 hours, until firm enough to cut.

Cut into 24 squares and serve.

Enjoy!

My previous Improv Cooking Challenge entries:

 

Sunday, November 3, 2013

Lamb & Eggplant with Chiles

1395326_10152001167371663_784997146_n Does anyone else feel like the holidays are racing toward them like an out of control speeding freight train?  I just feel like in a blink of an eye 2013 will be over and I have so much left to do before that happens!  I thought that once I made it through Maisie’s birthday and the party, that life would settle down and I could find the time and return to things like blogging but alas, this and my Moments with Maisie blog have both fallen by the wayside even as fun times with Maisie and daily cooking continues.  Guess in the scheme of things, if one thing needs to be cast aside for a while, it’s better to be living and eating than reporting on it all.

I guess that it’s good that I participate in the Secret Recipe Club and the Improv Cooking Challenge, otherwise I don’t know when I would have added recipes over the past couple of months.  Sometimes it’s nice having those deadlines, just to keep myself in the game and in touch.  Anyhow, it’s Secret Recipe Club time and this month I was assigned Jenna’s Cooking Journey. I scrolled through Jenna’s blog and found it filled with hundreds of delicious sounding recipes but the one that really caught my eye was her Lamb & Eggplant with Chiles over Orzo.  I adore eggplant and it just happened to be a loss leader at the market recently and I had a package of ground lamb in the freezer, so it was kismet!  I did change Jenna’s recipe a bit, most notably, I left out the orzo and instead decided to serve the lamb and eggplant over roasted spaghetti squash, and I served it with a side of grilled sweet baby peppers.  I changed around a few items and the cooking steps but overall, I kept very close to the original recipe.  Jenna stated that her one regret when she made the dish was that she only used one chili and the dish lacked some of the heat she was hoping for.  I went in the other direction and used two red jalapenos from my garden and left the seeds in…so the dish had a really, really good kick, perfect for me but I’m sure way too hot for most so adjust those chilies accordingly.  This dish had wonderful flavor and was just all around delicious.  Thanks Jenna for a wonderful recipe.

 1381572_10152001165406663_1161039357_nLamb & Eggplant with Chiles (adapted from here)

  • 2 tablespoons coconut oil 
  • 1 onion, coarsely chopped
  • 4 cloves garlic, minced
  • 1 pound ground lamb
  • 1 medium, firm eggplant, peeled and chopped into 1/2-inch pieces
  • 2 red jalapenos, sliced in half rounds (seeded for less heat)
  • 2 tablespoons fresh rosemary, minced finely 
  • 1 can (15 ounces) diced tomatoes
  • 1 cup Cheaters Chicken Soup 
  • Salt and Pepper to taste

Heat the coconut oil in a large skillet, over medium-high heat.  Add the onions and sauté until caramelized.  Add the garlic and stir until fragrant.  Add the lamb and cook until well browned, about 10 minutes, seasoning with salt and pepper.  Stir in the eggplant, jalapenos & rosemary.  Partially cover the pan and cook until the vegetables are softened, about five minutes. Stir in the tomatoes and chicken soup.  Lower the heat and simmer, partially covered, until thickened, about 5 minutes.  Serve over orzo, couscous, pasta or spaghetti squash.

Enjoy!

My previous Secret Recipe Club Recipe Posts: 

Fijian Ceviche
Carrot & Sweet Potato Pancakes   
Chicken Burgers with Spinach & Mushrooms 
Paradise Mango Curried Shrimp 
Laura Goodenough’s Apple Coffee Cake 
Loaded Potato Soup
Lemon Almond Biscotti 
Creamy Mints 
Thai Peanut Noodles with Chicken 
Baked Buffalo Chicken Wings 
Fried Green Tomatoes 
Chicken Satay Noodle Salad 
Double Chocolate Mousse Cake 
Candied Popcorn
Fruit, Nut & Poppy Seed Chicken Salad 
Broiled Sushi 
Health(ier) Peanut Brittle 
Crunchy Fudgy Heart Bites 
Texas Chicken with Lime Butter 
Pork Belly Soup with Collard Greens 
Thin Mint Irish Coffee 
Levain Chocolate Chip Walnut Cookies 
Welsh Cakes 
Nutella Crêpes 
Cilantro Lime Chicken 
Holy Guacamole 
and
Home Style Chicken Curry


Secret Recipe Club

Thursday, October 17, 2013

Special Dark Chocolate Cupcakes with Chocolate Fluff Frosting ~ Gluten, Egg & Dairy Free

Today is a triple special day, it's my A-Maisie-ing Maisie's eighth birthday, it’s Improv Cooking Challenge reveal day AND after weeks of neglect I'm finally adding a new recipe to the blog. How appropriate is it that this month for the Improv Cooking Challenge our hostess Kristen of Frugal Antics of a Harried Homemaker challenged the participating bloggers to make any recipe of their choosing using the specified ingredients of cake & frosting! She must have known that it was my girl's day and that she adores cake and frosting.

Of course Maisie with her allergies, I had to make her special treats gluten, egg & dairy free...but still delicious. These cupcakes were a big hit with my girl and since I made them just for her, I only frosted one and then wrapped and put the extras in the freezer to be thawed, frosted and enjoyed another day.

Special Dark Chocolate Cupcakes with Chocolate Fluff Frosting ~ Gluten, Egg & Dairy Free

Frosting:

Preheat oven to 350F.

Using a food processor, combine the dates, almond milk, coconut cream & vanilla bean paste, pulsing until you have a smooth and creamy paste. In a separate bowl whisk together the rice flour, corn starch, cocoa powder, baking powder & salt. add the wet to the dry ingredients. Beat the mixture by hand for two minutes. Portion the batter into 4-6 cupcake liners.

Bake 15-20 minutes, until a tester inserted in the center comes out clean. Cool completely before frosting. To make frosting, stir together the desired amount of Marshmallow Fluff and flavor to taste with cocoa powder and a pinch of salt. Pipe frosting onto cupcake and decorate with sprinkles.

Enjoy!

My previous Improv Cooking Challenge entries:

 

Related Posts with Thumbnails