Walking Taco Casserole ala ~DKBB~

Walking Taco Casserole ala ~DKBB~

(original recipe from www.tasteofhome.com)

1 lb. ground beef
1 small onion, diced
1 pkg. taco seasoning

1 can (4 oz.) hatch chilies
2 cans (10 oz.) diced tomatoes with green chilies (or w/habaneros), undrained
1 can (15.5 oz.) pinto beans, rinsed and drains
1 can (15.25 oz.) whole kernel corn, drained (optional)
1 pkg. (9.25 oz.) corn chips (I prefer low sodium Fritos)
2 cups shredded cheese (Mexican blend, taco blend, pepper jack, hatch pepper jack...whatever you prefer, and you can combine kinds as well)
Option toppings for serving: sour cream, sliced green onions, sliced black olives, pico de gallo, chopped avocadoes, guacamole, sliced jalapenos

• Preheat oven to 350°F.
• Brown the meat and onions over medium heat; drain; stir in taco seasoning, hatch chilies, and diced tomatoes; bring to a simmer and cook until thickened, stirring constantly; stir in beans (and corn).
• Layer corn chips in greased 9x13-inch baking dish; spoon the taco meet mixture evenly over the chips; sprinkle the shredded cheese over all.
• Bake 15-20 minutes, until cheese is bubbly. Serve with toppings as desired.

Harissa-Spiced Beef & Orzo Soup ala ~CHB~ & Harissa Paste ala ~DKBB~

Harissa-Spiced Beef and Orzo Soup ala ~CHB~

(original recipe from Milk Street)

 

Start to finish: 1¼ hours
Servings: 4-6
 
2 Tbsp. extra-virgin olive oil
1 lb. boneless beef (stew meat works great), cut into ½-inch cubes
Kosher salt and fresh-ground black pepper
2 Tbsp. harissa paste*
½ to 1 tsp. ground turmeric
1 tsp. cumin
¼ tsp. cinnamon
6 oz. can tomato paste
15½ oz. can garbanzo beans, rinsed and drained
7 cups water
1 cup orzo pasta
14½ oz. can fire-roasted diced tomatoes (do not drain)
1 cup lightly packed fresh flat-leaf parsley, finely chopped OR ½ cup dried parsley
2 Tbsp. lemon juice
1 Tbsp. dried mint
Any kind of dried, small hot chilis (to taste)

• In a large Dutch oven over medium-high heat, heat the oil until shimmering; add the beef in an even layer and season with salt and pepper; cook without stirring until browned on the bottom, about 4 minutes; continue to cook, stirring occasionally until the beef of browned all over, about 4-6 minutes.
• Add the harissa paste* and cook, stirring until fragrant, about 30 seconds; add the tomato paste and cook, stirring until the paste begins to brown and stick to the pot, 2-3 minutes; stir in garbanzo beans, can of diced tomatoes, and 7 cups water; bring all to a simmer, uncovered, over medium-high heat; reduce to medium and cook, stirring occasionally, for 25 minutes.
• Stir in the orzo and cook uncovered, stirring often to prevent sticking, until beef is tender and orzo is plump and fully tender (not al dente), 25 to 30 minutes.
• Off heat, stir in parsley, lemon juice, mint, and dried peppers; place back on low-medium heat the simmer for another 10 to 15 minutes to allow dried chili peppers to reconstitute a bit.
• Enjoy soup with fresh baked bread or naan.

*Harissa paste can be purchased from some grocery stores, or you can use the following recipe to create your own:

Harissa Paste ala ~DKBB~

(original recipe from Minimalist Baker)

 
10 dried New Mexico chilis (or other large dried chilis with mild to medium heat)
7 dried chilis de arbol and/or pequin peppers (can use < or > 7 to achieve desired heat)
1 heaping Tbsp. cumin seeds (or if subbing ground cumin use 1 level Tbsp. and skip the toasting step)
2 tsp. coriander seeds (or if subbing ground use a little less and skip the toasting step)
1 tsp. caraway seeds
4 cloves garlic, minced
1½ tsp. smoked paprika
1 tsp. fine sea salt
2 Tbsp. lemon juice
1 Tbsp. white wine vinegar
1 Tbsp. tomato paste
¼ cup olive oil

• Add dried chilis to a mixing bowl and cover with hot water; once submerged, cover and steam for 20 minutes to rehydrate; set aside.
• In the meantime, add cumin and coriander seeds (IF using seeds) to small skillet and roast over medium heat for a few minutes, or until fragrant and starting to pop; transfer to mortar and pestle and crush into fine powder.
• Next add caraway seeds, minced garlic, smoked paprika, salt and mix; add lemon juice and vinegar and mix until you achieve a paste texture; transfer this mixture to food processor and add tomato paste; set aside.
• Once chilis are rehydrated, drain and remove the stems and seeds (might want to wear food grade gloves for that part), then add them to the food processor. At this point, all ingredients (except olive oil) should be in food processor.
• Blend for 1-2 minutes, scraping down the sides as needed, until a smooth paste is achieved; stream in olive oil while blending to create a saucier consistency, adding oil (or water) as needed until desired consistency is achieved.
• Taste and adjust flavor as needed, adding more lemon or vinegar for acidity, paprika for smokiness, tomato paste for depth of flavor, or salt to taste; if it’s not spicy enough, you can add cayenne pepper to taste.
• Scoop paste into container to store in the refrigerator or up to 1 month. If you want to freeze this, it can be done for up to 2 months by freezing it in an ice cube tray, then storing those harissa paste ice cubes in a freezer-safe container; add frozen cubes directly to warm foods (like soups or sauces); if adding to cold foods (like dressings or dips), allow to thaw first.

Brown Butter Chocolate Chip Cookies ala ~DKBB~

Brown Butter Chocolate Chip Cookies ala ~DKBB~

(original recipe from The New York Times)

 
1 cup unsalted butter
2½ cups unbleached flour
1 tsp. baking soda
1 tsp. fine sea salt
½ tsp. ground cinnamon
1 cup light brown sugar
¼ cup granulated sugar
1 large egg plus 1 egg yolk (at room temperature)
2 tsp. vanilla extract
1 cup semisweet chocolate chips

• In a medium saucepan over medium heat, meat the butter, stirring and swirling the pan often, until the butter foams, turns golden brown, and smells nutty (about 5 minutes); pour into a large bowl and set aside to cool.
• In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Line 2 rimmed sheet pans with parchment paper.
• Add the sugars to the melted butter; mix well until combined; add the egg, egg yolk, and vanilla and mix well until combined; add the flour mixture and mix until well combined.
• Stir in the chocolate chips. Working one at a time using a medium or large cookie scoop, roll a scoop of dough into a ball and place on the prepared pan(s); put in refrigerator for 1 to 2 hours.
• When ready to bake, heat oven to 350°F; bake just until the edges start to turn golden (8-10 minutes), rotating halfway through.
• Remove from oven and bang the pan on the counter (to create a flatter, chewier cookie), or use a spatula to flatten each cookie before they cool completely; sprinkle cookies with coarse sea salt, if desired.

Slow Cooker Thai Chicken Soup with Wild Rice ala ~DKBB~

Slow Cooker Thai Chicken Soup with Wild Rice ala ~DKBB~

(recipe from www.carlsbadcravings.com)

 

Phase 1
4 boneless chicken thighs
1 Tbsp. olive or coconut oil
1 c. uncooked wild rice blend, rinsed and drained
1 c. butternut squash, peeled and cubed
1 small sweet potato or parsnip, peeled and cubed
1 Granny Smith apple, peeled and cubed
1 small zucchini, sliced and quartered
1 medium onion, diced
2-4 Tbsp. red curry paste
1 Tbsp. grated ginger
4 cloves garlic, minced
2 Tbsp. brown sugar
3 Tbsp. fish sauce
2 Tbsp. (low sodium) soy sauce
1 Tbsp. dry basil
1½ tsp. salt
1 tsp. ground cumin
½ tsp. pepper
22-24 oz. coconut milk
4 c. chicken broth
1 c. water
 
Phase 2
1 Tbsp. cornstarch
¼ c. water
⅓ c. creamy peanut butter
2 Tbsp. lime juice
2-4 tsp. sriracha or Asian chili sauce or chili garlic sauce

• Rub chicken with oil and place in bottom of 6-qt. crockpot, followed by all of the ingredients in Phase 1.
• Cover and cook on high for 3-4 hours or on low for 6-7 hours, or until chicken is tender enough to shred and rice is cooked.
• Remove chicken and allow to rest 5 minutes before shredding (or chopping, if preferred).
• Meanwhile, whisk the cornstarch and water and add to crockpot; stir in peanut butter and lime juice.
• Add chicken back to crockpot and cook on High for ½ hour, until soup slightly thickens; be sure to stir well in incorporate the peanut butter until it’s smooth.
• Taste and add additional salt, pepper, peanut butter, and/or sriracha or chili (garlic) sauce as desired.
• You can add more broth if you want a less “chunky” soup.

Baked Potato Soup ala ~DKBB~

Baked Potato Soup ala ~DKBB~

(original recipe from www.tasteofhome.com)

original photo from tasteofhome.com

4 large baking potatoes
1 medium (or ½ large) onion, diced

⅔ c. butter

⅔ c. flour

¾ tsp. salt

1 tsp. celery salt (or to taste)

½ tsp. white pepper (or to taste)

6 c. milk

1 c. sour cream

6-10 bacon strips, cooked and crumbled (optional)

1 c. shredded cheddar cheese (optional)

¼ to ½ c. thinly sliced green onions (optional) 

(Bake potatoes a few hours ahead of time to give them time to cool completely.)

• Preheat oven to 350°F; pierce potatoes several times with a fork; place potatoes on baking sheet and bake until tender, 65-75 minutes. Cool completely.
• Peel and cube cooled potatoes and set aside.
• In a large stock pot, melt butter and sauté onions over medium heat; stir in flour, salt, celery salt, and white pepper until smooth; whisk in milk.
• Bring to a boil, stirring constantly; cook and stir until thickened (about 2 minutes).
• Stir in potatoes and heat through.
• Remove from heat and stir in sour cream.