Chipotle Chicken Chowder

Chipotle Chicken Chowder

I've made this chowder several times during the past few years and it's become a favorite. The chipotle adds a little heat but not too much, adding flavor more than anything else (if you want more heat .. add more chipotle!). Do try this recipe! 

You may omit the chicken altogether, use vegetable broth to make it vegetarian and add veggies, I imagine summer squash, or some winter squash, adjusting cooking time accordingly. (Serves 4)

What you need:

1 chipotle chile minced (canned in adobo sauce) and 1 teaspoon of the adobo sauce

1 tablespoon coconut oil (you can also use extra virgin olive oil if that's all you have on hand)
2 cups chopped onion
1 cup chopped carrot
1/2 cup chopped celery
1 teaspoon ground cumin
1 teaspoon herbs de Provence
6 garlic cloves, crushed
Salt and pepper to season (depends on broth purchased; salted versus non-salted)

6 cups chicken broth
3 cups shredded cooked chicken
2 medium red potatoes (about 12 ounces), cut into 1/2-inch pieces (or one large sweet potato)
1/4 cup chopped fresh cilantro
1/4 cup whipping cream (optional)

8 lime wedges
1 Avocado, cut into cubes
1/4 cup sour cream (optional) 

What to do:

Place oil in a large heated Dutch oven over medium-heat. Add chopped chile, adobo sauce, onion, carrot, celery, cumin, herbs de Provence, and garlic. Add salt and pepper to season. Cook mixture for approximately 7 minutes or until onion is tender, stir frequently. Next, add broth and bring to a boil. Once a boil is reached, turn the heat down to low-medium, heat and simmer for 20 to 30 minutes or until vegetables are tender.

Once vegetables are fork tender, remove the pan from heat and let it stand 5 minutes. Place mixture in a blender in several small batches and process until smooth. Return pureed broth mixture to pan. Add potatoes and chicken and bring the chowder to a simmer over medium heat. Let cook, uncovered, at low-medium heat 20 minutes or until potatoes are tender. Add cilantro (and cream if you are adding it) and simmer 5 minutes. Top with a tablespoon of sour cream, cubed avocado, and fresh cilantro for garnish. 

Serve with lime wedges. 

You could also add a few fine chopped tomato bits to add color.

Montréal Style Bagels

Montréal Style Bagel

There is something to be said about bread, especially when it's in the form of a circle and dipped in the topping of your choice. I am trying to be good with my eating habits. But there are times when I feel like would like to "treat myself" with some gluten.   
What you need:

1 1/2 cups water 
5 tablespoons sugar 
3 tablespoons oil (or butter)
1 (8 g) package dry yeast 
1 tablespoon beaten egg 
1 tablespoon malt drink powder or 1 malt tablespoon syrup (found at natural food stores)
4 1/2 cups unbleached white bread flour (maybe more ...) 
1 teaspoon kosher salt 
1/2 cup sesame seeds or poppy seeds, or both! 
6 quarts water 
1/3 cup honey 

What to do:

Combine warm water, sugar, oil (or melted butter), yeast (not instant), egg and malt in a large bowl until the yeast is no longer visible. Stir in salt and a cup of flour. Slowly add more flour until you have a soft dough (about 3 more cups). Knead the dough for about 10-12 minutes, adding more flour as necessary. The dough will let you know, you don't want anything too sticky or loose. 

Once you have a firm dough, shape in a round and cover with a bowl. Let it rest for 10 minutes. 

Cut the dough in 12 pieces (I normally end up with 13 ... which works fine with me!!!). Roll up the dough, into a rope shape (about 10 inches) and wrap the dough around your hand to make the bagel. Seal the bagel together by pressing the dough and "rolling" it together, using water if necessary. Place the bagels on a sheet pan and allow them to rise for about 30 minutes. Start boiling the water in a large pot, adding the honey. 

Pre-heat oven for 425 degrees. Boil the bagels in the honey water for about a minute and a half each side. Drain the bagels and quickly dip them (ok smother them!) in your topping of choice. Place the bagels on a sheet pan and bake for about 10 minutes, turning the bagels and then bake for an additional 10 minutes.