Sudado de Pollo (Chicken Stew, Colombian Style)

This recipe turned out great and the kids pronounced it my closest to authentic Colombian food effort yet.  Not bad I guess.  After six years, I can finally kind of cook like a Colombian, sometimes.  This was served over white rice with arepas and yuca frita.  Once again, my source for this great recipe is the My Colombian Recipes website.  The recipe is essentially unmodified.  My changes are noted below other than the fact that the original recipe calls for only one garlic clove.  Robinson thought that was not enough.  My only other suggestion would be a couple more potatoes.  We ran out during seconds.

(Serves 4)

Ingredients

  • 8 Chicken drumsticks or thighs, without the skin (I used boneless/skinless)
  • 1 1/2 tablespoon vegetable oil
  • ½ cup chopped onion
  • ¼ cup chopped red or yellow bell pepper
  • 5 minced garlic cloves
  • 2 cup chopped tomato
  • 1 chicken bouillon cube*
  • 1 tablespoon sazon goya with azafran
  • ¼ teaspoon cumin powder
  • ¼ cup chopped fresh cilantro
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 8 small yellow potatoes, peeled and cut in half
  • 3 cups water*

Directions

1. In a large pot, heat the vegetable oil over medium heat. Add the onion and red pepper and sauté until onions are translucent, about 3 minutes. Then add the tomatoes, garlic, salt and ground pepper and sauté for 5 more minutes.

2. Add the chicken, water, chicken bouillon, sazon Goya and cumin powder. Cover and cook for 25 minutes, stirring occasionally.

3. Add the potatoes and cilantro and cook for an additional 30 minutes or until the potatoes are tender.

4. Serve over white rice

*In lieu of the water and bullion cube, I used about 3 1/2 cups of frozen chicken stock that I thawed for this recipe!  I think this was a large part of why it tasted so authentic.

Easy Shepard’s Pie

Some time ago, I had a recipe for a quick shepard’s pie.  Although we made it often, it sort of fell by the wayside of our cooking rotation and I realized it had been almost 3 years since I had made it.  The reason it was a quick pie was the ingredients came almost all from cans, and the potatoe topping was either frozen or instant.  I try not to cook that way these days.  I still used corn and peas from the can because that was all I had, but everything else was fresh!  On the seasonings this recipe leaves a lot open to your choice, I used thyme and it turned out great, but next time I may use cumin for a Texas shepard’s pie!

8 servings

Ingredients

  • 1 1/2 lbs ground round beef
  • 3/4 onion chopped
  • 1 red chile, seeded and chopped
  • 1/2 cup carrots, sliced thin
  • 3/4 cup sweet peas
  • 3/4 cup whole kernel corn
  • 1 1/2 – 2 lbs potatoes (3 large baking potatoes)
  • 1/3 cup milk
  • 8 tablespoons butter (1 stick)
  • 1/2 cup vegetable broth
  • 1 tbs Worcestershire sauce
  • Salt, pepper, other seasonings of choice
  • 1/2 cup shredded cheese

Directions

  1. Peel and quarter potatoes, boil in salted water until tender (about 20 minutes).
  2. Chop onions and carrots.  While the potatoes are cooking, melt 4 Tablespoons butter (1/2 a stick) in large frying pan.
  3. Sauté onions and peppers in butter until tender over medium heat (10 mins). If you are adding vegetables, add them according to cooking time. Put any carrots in with the onions. Add corn or peas either at the end of the cooking of the onions, or after the meat has initially cooked.
  4. Add ground beef and sauté until no longer pink. Add salt and pepper. Add worcesterchire sauce. Add half a cup of beef broth and cook, uncovered, over low heat for 10 minutes, adding more beef broth as necessary to keep moist.
  5. Mash potatoes in bowl with milk and remainder of butter, season to taste.
  6. Place beef and onions in baking dish. Distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown. Sprinkle cheese over potatoes, particularly the peaks.
  7. Cook in 400 degree oven until bubbling and brown (about 30 minutes). Broil for last few minutes if necessary to brown.

Poor Man’s Migas

Excuse the redundant title of this recipe, but this is truly a shortcut for people who love migas, but need to fix a quick breakfast.  I threw this together this morning and it was done in 5 minutes!  I’m thinking about making it again tomorrow.  A few little tips on this.  First, your tortilla chips are very important.  I use a thicker, heavier brand such as La Sobracito.  I am convinced that if you use Tostitos, you will not appreciate how close this recipe comes to migas.  Second, the salsa should be a tomato salsa that is fairly thin and has a lot of onions in it.  I save time by not cooking and sauteeing fresh onions with this recipe, so a good oniony salsa is key.  This version will fill you up for 245 calories (without tortillas).  A quick and tasty breakfast!

(Recipe is for 1 serving)

Ingredients

  • 2 eggs
  • 1/2 ounce tortilla chips, crumbled
  • 1/2 ounce shredded cheddar cheese
  • Spicy salsa to taste
  • 2 flour tortillas, warmed (optional)

Directions

  1. Warm skillet over medium heat
  2. Beat eggs
  3. Crumble tortilla chips into eggs
  4. Add cheese to mixture
  5. Pour into skillet and immediately add salsa to taste
  6. Stir continually and until almost dry
  7. Serve on warm tortillas or on a plate.  Add more cheese and salsa on the tortilla if you wish.

Cheesy Bacon Mashed Potatoes

These potatoes come in at a whopping 227 calories for a 1/8 of the recipe serving.  I hate to tell you that but it’s true.  It is also true that every single calorie is well worth it!  This recipe is the way I prepared it.  I think next time, I will add a little milk and cream cheese, because they were not as creamy as they should have been.  Maybe that will up it to 250 calories.  Who cares, just enjoy!

Serves 6-8

Ingredients

  •     2 lb White Potatoes, peeled and quartered (can use baking or red potatoes if you wish)
  •     1/3 cup Whole Milk
  •     1 tsp Salt
  •     2 2/3 tbs butter
  •     1/4 tsp Black Pepper
  •     6 slices Sliced Bacon, cooked crisp and crumbled
  •     5 oz Mild Cheddar
  •     1/6 cup Light Sourcream
  •     1 tbsp Chives

Directions

  1. Place the potatoes and 2/3 teaspoon salt in a heavy 4-quart saucepan and cover with water by 1 inch.
  2. Bring to a boil.
  3. Reduce the heat to a simmer and cook until the potatoes are fork tender, about 20 minutes.
  4. Drain in a colander and return to the cooking pot.
  5. Add the milk, butter, remaining  teaspoon salt, and black pepper.
  6. Place the pan over medium- low heat and mash with a potato masher to incorporate the ingredients and achieve a light texture, about 4 to 5 minutes.
  7. Add the bacon, grated cheese, sour cream, and chopped chives and stir until thoroughly combined.
  8. Season, to taste, with salt and pepper.

 

Fried Okra

After a couple of roasted okra side dishes, I decided that we’d use the last of our farm okra to enjoy a little comfort food – old fashioned fried okra.  This recipe is adapted from a Paula Deen recipe.  In my opinion, her recipe just doesn’t have enough spice/flavor to the batter.  The boys kind of cringed as we washed and cut the okra.  We made about 24 ounces, and there was none left . . .

Ingredients

  •     1/2 cup cornmeal
  • 1 cup all-purpose flour
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1/2 teaspoon cayenne pepper
  • 1 1/2 – 2 pounds fresh okra, sliced 1/2-inch thick
  • 2 eggs
  • 1/3 cup milk

Directions

  1. Heat deep fryer to 350 degrees F.
  2. In a medium bowl, combine cornmeal, flour, and seasonings.  Mix well.
  3. Whisk together eggs and milk in small bowl.
  4. Dip okra in egg/milk mixture and then dredge in cornmeal-flour mixture to coat well.
  5. Place okra in fryer basket and cook 4-5 minutes until golden brown. (I have a pretty large home fryer, but this took two batches to cook all the okra.)
  6. Remove from oil, drain on paper towels, and then serve immediately.

Satay Chicken

This is a really easy recipe for the marinade needed to make Satay chicken.  The easiest way to make this is using the boneless, skinless chicken tenders available at the store.  You can also hand cut breast or thigh cuts.  I didn’t have any turmeric powder, but it didn’t matter because the flavor was still really close to what you are looking for.  Serve this with peanut sauce, although one of the kids used the chili garlic sauce and liked it a lot.

Ingredients

Ingredients
  • 1 – 1.5 lbs Chicken Tenders or  Chicken Thigh /Breast cuts, skin and fat removed
  • 1/2 Onion
  • 1/2 teaspoon Salt
  • 3 teaspoon Brown Sugar
  • 1/2 tablespoon Coriander Powder (or Goya Achiote and Coriander seasoning)
  • 1/2 tablespoon Turmeric Powder
  • 1/2 tablespoon Cumin Powder
  • 1/2 tablespoon Sweet Paprika Powder
  • 1/2 tablespoon Chili Powder
  • 1 tablespoon Curry Powder
  • 1 tablespoon sesame oil

Directions

  1. Chop the onion in a food processor.
  2. Mix all ingredients in a plastic bag.
  3. Add chicken and shake well.
  4. Allow to marinate in refrigerator for 1 hour – overnight.
  5. Weave chicken on bamboo skewers and grill 5-10 minutes per side until done