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Tag Archives: Vegetable

Pollo ala Crema Recipe

Photo by Gerik

A person would think that being retired meant that a person had all the time in the world to plan and make meals. If this premise is true, why am I always struggling to get dinner on the table in a timely fashion? Seems the only night I have it figured out is Monday Night at Mom’s.

So today I began thinking of things I could do in a pinch and this is one of the entrees that came to mind. Not that I want to make the whole recipe in advance, freeze it and then thaw at the appropriate time but why can’t I just make the sauce and freeze the sauce in 2 or 4 person servings size. Adding the rest of fresh cooked vegetable ingredients to the cream sauce would really enhance it.

I’m actually excited that this might work and I have two such meals that would work just fine for this. Several months ago I wrote about my Chicken Marsala recipe which is an excellent choice. Pollo ala Crema is my other choice.

I came across Pollo ala Crema at a new Mexican restaurant that opened in Lincoln several years ago. I started with checking out the recipes online and then trial and error finally produced an acceptable product that was comparable to my favorite restaurant’s recipe. The ancho chili flavored cream sauce is heavenly and when the rest of the ingredients are added just before serving, it is elevated to a really classy entree worthy of serving guests.

For me it is something to look forward to on busy days when I can’t think of something for dinner. All that needs to be done is to poach some chicken breasts (rotisserie chicken also works well here), saute the mushrooms and onions, quick thaw the sauce and gently heat. Served with some rice and a salad, my Pollo ala Crema dinner is finished.

Pollo ala Crema
12 servings

Sauce:
4 c. water
3 tsp. dry beef seasoning (regular or vegetarian)
8 oz tomato paste
3 tsp. fresh minced garlic
1 tsp. ancho chili powder
1 tsp. cumin
½ tsp. cocoa
1 ½ tsp. vinegar
¾ tsp. tabasco sauce

1 ½ c. whipping cream
salt and pepper to taste

Chicken and Vegetable Ingredients:
2 T. olive oil and butter
1 lb. sliced baby portabellas
1 onion, slivered

2 cups poached or purchased rotisserie chicken
OR
2 pkgs. “chicken” Morngingstar Farms Meal Starters sauteed with
2 tsp. dry vegetable or chicken-like seasoning

Bring first 9 sauce ingredients to a boil then turn down heat. Add whipping cream. Season with salt and pepper. Pour over chicken and sauteed vegetable ingredients and mix. Serve with your favorite rice.

source: http://dancinginthekitchen.wordpress.com/2011/03/13/pollo-ala-crema/

 

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7 Comments

Posted by on March 23, 2011 in Chicken

 

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Sindhi Kadhi Indian Recipe

Cooked Basmati Rice and peas (beans), with pin...

Image via Wikipedia

Sindhi Kadhi is a dish that is fully rounded and has so many levels of flavor. The hints of sweet and tangy combined with the spiciness and the beautifully colored vegetables is a feast to the eyes and to the hungry stomach. Change out the vegetables, eliminate some you don’t like or add on the ones you love – it’s a very forgiving dish. Enjoy this Sindhi Kadhi with some plain white Basmati Rice and you’ll need little else to satisfy the soul.

 

Prep Time: 15 min
Cook Time: 30 min
Serves: 4 – 6

Ingredients:

Water – 5.5 Cups + .5 Cups
Besan/Chick Pea Flour – 1/3 Cup
Drumsticks – 1 Cup, cut to 1″ length
Carrots – 2 med. peeled, washed and cut
Cauliflower – 2 big florets, cut to bite-size
Green Beans – 10, cut to 1/2″ pieces
Potato – 1 medium, cubed
Green Chillies – 4 or to taste, slit
Small Eggplants – 3, cubed
Oil – 1 tbsp
Methi / Fenugreek Seeds – 1/4 tsp
Turmeric Powder – 1/4 tsp
Red Chili Powder – 1/2 tsp or to taste
Salt – to taste
Jaggery – 2 tbsp or to taste
Tamarind – 2 tbsp or to taste
Cilantro – for garnish

Method:

1. In pressure cooker, combine the Chickpea Flour and the 5.5 cups of Water and remove all lumps.
2. Pressure cook for 1 whistle and allow the pressure to release by itself.
3. In a small saucepan, combine the 1/2 cup Water and the Drumsticks and allow them to come to a boil.
4. Once the Water and the Drumsticks have come to a boil, low heat to a simmer and cook till ready to use.
5. In a big open pan, heat Oil on medium heat and add in the Fenugreek Seeds and allow them to sizzle.
6. Add in Turmeric and Red Chilli Powder and immediately after that all the Vegetables (Potatoes, Green Chilies, Carrots, Cauliflower, Beans & Eggplant)
7. Turn the flame up to a high, mix and coat all the Vegetable with the Oil.
8. Cook for about 3 minutes or till the Vegetables get a slight golden brown and lower the heat to a medium.
9. Add in the Chickpea Flour and Water, add the Drumsticks and the water, cover and cook for 15 minutes.
10. Add in the Salt, Jaggery and Tamarind Paste and mix.
11. Increase heat and allow the Kadhi to reduce and thicken up to a thin custard consistency.
12. Garnish with Cilantro and serve with Rice.

 

 
 

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