South of the Border Dinner GROCERY LIST AND PREP TIPS (1 OF 3)

GROCERY LIST AND PREP TIPS ©2013                                        

South of the Border Dinner (1 OF 3)       

Chicken Mole, Soffritto Rice & Tortilla Soup        

GROCERY LIST

• 2 lb. chicken pieces, preferably with skin (or two 15 oz. cans black beans)

• 2 tbsp. tomato paste

• 1 cup rice

• 1/4 cup raisins (optional)

• Canola or vegetable oil

• Tortilla chips

• 1 cup chicken or vegetable stock

• 1-2 tbsp. brown sugar

• 1 white onion

• Salt and pepper

• Leftover sesame seeds from December or sliced almonds (optional)

MEAL PREP STRATEGY AND TIPS

1. Prepare soup according to pkg. directions using salsa (leaving out chicken… unless you crave more).

2. Sear chicken.

3.  Make mole base. Add chicken and simmer.

4. Sauté soffritto and prepare rice.

5.  Serve soup and then chicken over rice.

6. Whip up hot chocolate for dessert!

• Estimated prep and cook time: 60-70 minutes.

• Meal can be divided in half to serve 2 instead of 4.

• Tbsp. = tablespoon

• Tsp. = teaspoon

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South of the Border Dinner Chicken Mole (2 OF 3)

South of the Border Dinner ©2013                                                     

Chicken Mole (2 OF 3)                                                                                                                SERVES 4

INGREDIENTS

• 2 tsp. canola or vegetable oil

• 2 lb. chicken pieces, preferably with skin (or use two 15 oz. cans black beans)… we also tried this with Cornish hens, which is superb

• 1 white onion, diced

• 2 tbsp. tomato paste (in place of diced tomatoes suggested by Urban Accents)

• 2 tbsp. brown sugar: (Use 1 tbsp. for a less sweet sauce)

• 1 cup chicken or vegetable stock

•  Urban Accent Santa Fe Mole

•  1/4 cup raisins (optional)

• Salt and pepper

• Leftover sesame seeds from December or toasted sliced almonds (optional)

DIRECTIONS

1. Heat the oil over medium-high heat. Season and sear the chicken or throw it under broiler until skin turns brown. Remove from the pan.

2. In the same pan, sweat the onion with a big pinch of salt and pepper until soft, about 8-10 minutes.

3. Stir in the tomato paste, brown sugar, and stock. Bring to a simmer and allow it to thicken slightly.

5. Stir in mole powder and add raisins if using.

6. Return chicken to the pan. (If using beans, add those now). Bring to a simmer and cook for 40 minutes.

7. Serve over soffritto rice. Sprinkle with sesame seeds or almonds.

South of the Border Dinner Soffritto Rice (3 OF 3)

South of the Border Dinner ©2013                                                     

Soffritto Rice (3 OF 3)                                                                                                               SERVES 4

INGREDIENTS

• 1 tsp. canola or vegetable oil

• 4 tsp. of Nonna Iole Soffritto  (or 2 tsp. if you prefer less spice)

• 1 cup white rice

• Salt and pepper 

DIRECTIONS

1. Heat the oil over medium-high heat. Add the soffritto and sauté for 3 minutes.

2. Add rice and toast for 1 minute, stirring, with a large pinch of salt and pepper.

3. Add 2 cups water, cover and simmer for 20 minutes on low heat or until all the water has been absorbed and small divots appear in the rice.

4. Turn off heat and let rest for 5 minutes.

5.  Fluff with a fork and serve with Chicken Mole.  

What can I do with Ponzu sauce?

For some this is like a tangy version of soy sauce, but we like using it a bit more selectively: Use it to marinate steak, pork and chicken or try it with some olive oil for tangy salad dressing. We find it’s the perfect dipping sauce for wontons, chicken skewers, and all kinds of dumplings. Finally, instead of a squeeze of lemon, you may be surprised to find a dash of Yuzu Ponzu is a fun substitute.

Yakitori Party GROCERY LIST AND PREP TIPS

Yakitori Party (1 OF 3) Yakitori chicken and salad with ponzu sauce

GROCERY LIST

• 2 medium cucumbers

• 3 carrots

• 4 radishes

• Sesame or olive oil for dressing

• 2 cloves garlic

• 1 small red onion

• 6 green onions

• 2 lb. boneless, skinless chicken thighs or

very firm tofu

• Ginger

• Canola oil

• Salt and pepper

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Recipe & More

MEAL PREP STRATEGY AND TIPS

1. Marinate chicken.

2. Soak wooden skewers if using.

3. Peel and cut salad vegetables.

4. Prepare salad dressing.

5. Make soup per package instructions.

6. Broil or grill yakitori chicken skewers.

7. Dress salad and serve with soup and

skewers (plus ponzu sauce for dipping).

Note: This Ponzu is flavored with bonito

(fish), but vegetarians can substitute lemon

or lime

• Estimated prep and cook time: 70-80

minutes

• Meal can be divided in half to serve 2

instead of 4

• Tbsp. = tablespoon

• Tsp. = teaspoon

Yakitori Party Salad with Yuzu Citrus Dressing

Yakitori Party (2 OF 3): Salad with Yuzu Citrus Dressing ©2012                                          

SERVES 4

INGREDIENTS

• 4 radishes

• 2 medium cucumbers, peeled

• 3 carrots, peeled

Dressing

• 1/4 cup sesame or olive oil

• 1/2 cup Yamato Yuzu Ponzu

• Pinch black pepper

• Pinch salt

• 1 tbsp. sesame seeds

• Pinch of shichimi togarashi or more to taste (optional)

DIRECTIONS

1. Using a mandolin or sharp knife, thinly slice the radishes.

2. Slice the cucumbers in half lengthwise and remove seeds. Using a mandoline or sharp knife, thinly slice the cucumbers into ribbons.

3. Cut the carrots into matchsticks and combine with cucumbers and radishes in a bowl.

4.  Whisk together the dressing ingredients. Pour over vegetables and toss gently.

Yakitori Party Yakitori Chicken

Yakitori Chicken ©2012

SERVES 4

INGREDIENTS

• 1/2 tbsp. minced ginger

• 2 cloves garlic, chopped

• 1 cup Bluegrass Soy Sauce

• 3/4 cup Yamato Yuzu Ponzu, divided

• 1/2 teaspoon of black pepper

• 1/2 cup chopped red onion

• 2 lb. boneless, skinless chicken thighs or very firm tofu, in bite-sized pieces

• 6 green onions sliced into 1-inch pieces; reserving the green tops for a garnish

• 1 tsp. of shichimi togarashi or more to taste

• 1 tbsp. canola oil

DIRECTIONS

1. Combine ginger, garlic, sauce, 1/4 cup ponzu, pepper, and onion in large bowl.

2. Add the chicken and marinate for 1 hour.

4. Thread the chicken and green onions onto skewers (soak non-metal ones in water for at least 20 minutes as the chicken marinates).

5. Transfer the marinade to a saucepan and bring to a rolling boil for 5 mins.

6.  Line a baking sheet with foil or light a grill. Brush the grill or foil with canola oil.

7. Cook the skewers on the foil under a low broiler for 10 minutes or until cooked through, turning once and basting with the boiled marinade.

8. Remove the skewers from the oven/grill and sprinkle with the green onion garnish.

9. Serve with togarashi seasoning on side and remaining 1/2-cup ponzu for dipping.

Rock the Kasbah Dinner Tagine and Couscous with Fruit and Nuts GROCERY LIST AND PREP TIPS

M

GROCERY LIST

• 2 onions

• 1 head garlic

• 1.75 lbs. (approx.) lamb, chicken, beef, or vegetarian meat substitute

• 2 tbsp. canola or vegetable oil

• 1 small bunch parsley (optional)

Optional: fresh mint and black tea

 

­­MEAL PREP STRATEGY AND TIPS

1. Chop the parsley.

2. Mince the garlic; dice the onion.

3. Cut the lamb into cubes, pat dry and set aside.

4. Brown and simmer the lamb.

5. Prepare couscous.

6. Serve with harissa.

7. Make some tea, with a sprig of fresh mint as it brews.

• Estimated prep and cook time: 50-60 minutes

• Meal can be divided in half to serve 2 instead of 4

• Tbsp. = tablespoon

• Tsp. = teaspoon

 

Rock the Kasbah Green Olive and Lemon Tagine

INGREDIENTS

• 1 medium onion

• 6 small cloves garlic

• 2 tbsp. canola or vegetable oil

• 1.75 lbs. lamb, chicken, or beef cut into bite-sized chunks. (For a vegetarian option try equal amount of carrots and squash or seitan or similar meat substitute)

• 1 generous pinch of black pepper and salt

• 1 heaping tbsp. Mediterranean Gourmet Ras-el-Hanout

• 2/3 of the olives and all the lemon from Mediterranean Gourmet Olives in Lemon and Brine

• 1/3 cup chopped parsley (optional) 

 

DIRECTIONS

1. Dice the onion and mince the garlic.

2. Heat oil in a Dutch oven or large saucepan. Sear lamb on medium-high heat.

3. Remove lamb from pan and set aside.

4. Add the onions and garlic to the pan and sauté until clear, about 5-10 minutes. If the onions stick, add tbsp. of water.

5. Add Ras-el-Hanout and stir well. Add the olives and lemon rind and 2 cups of water and bring to a boil.

7. Reduce to a simmer, add lamb cover and cook for 40 minutes (30 minutes for chicken /vegetables), stirring occasionally.

8. Remove the lamb to a serving plate and turn the heat up and bring the remaining liquid to a boil. After 10 minutes spoon the remaining onions, olives and lemon over the lamb. Garnish with parsley if using.

Rock the Kasbah Couscous With Fruit and Nuts

INGREDIENTS

• 2 cups water

• 2 tbsp. canola or vegetable oil

• 2 cups Wholesome Kitchen Whole Grain Couscous with Fruit and Nut

• 1 tsp. Mediterranean Gourmet Ras-el-Hanout

• 1/3 cup chopped parsley (optional)

• Salt and pepper

DIRECTIONS

1. Boil water in saucepan, add oil.

2. Stir in the couscous, Ras-el-Hanout and pepper.

3. Cover the pan, remove it from the heat and let the couscous rest for 10 minutes. Fluff with a fork.

5. Garnish with chopped parsley, if using.

6. Serve alongside tagine with harissa for extra heat.