Monday, December 21, 2009

Easy Chile Roasted Acorn Squash Recipe

  • 2 acorn squash
  • 7 tbs canola oil
  • 6 tbs brown sugar
  • 1.5 tbs ancho chile powder
  • 1 tbs water
  • 2 dashes of salt
  • dashes of paprika as desired for taste and color

Preheat oven to 400 degrees. Wash acorn squash and cut each squash in half. Remove seeds and cut squash into wedges. Stir remaining ingredients together in separate bowl. Set wedges in greased baking pan and pour sauce over wedges. Cover pan loosely with foil. Bake for 15 minutes, then uncover and bake another 25 minutes or until soft.

Recipe adapted from Sunset Magazine's November 2009 issue.

Saturday, November 28, 2009

Spicy Chicken Chili (Gluten Free, Bean Free, Dairy Free)

-2 serrano chiles
-2 jalepeno chiles
-2 Anaheim chiles
-10 or so tomatillos
-canola or olive oil for cooking
-salt and pepper
-1 chopped onion
-2 garlic cloves, minced
-1 green bell pepper
-1.5 pounds skinless, boneless chicken (I used about 6 thighs and 2 breasts), cut into 1-inch pieces
-1 can diced tomatoes
-1 can tomato paste
-chile powder
Optional garnishes: lime wedges, cilantro, chopped onion and jalapeƱos

Preheat oven or toaster oven to 400 degrees. Roast tomatillos, jalepenos, serranos and anaheim chiles whole for about 20 minutes or until they begin to turn brown.

Heat a small amount of cooking oil in a Dutch oven. Add onion, green pepper and garlic and saute for about 4 minutes or until they become tender and start to brown.

In a separate pan, warm a small amount of cooking oil. Season chicken with salt and pepper and cook until browned. Remove from pan with slotted spoon and set aside.

Once vegetables are roasted, dice and add to Dutch oven with the onions, etc. If you would like a bit less heat, remove the seeds from the Anaheims and jalepenos. Add a splash of water to the mixture and puree with a stick blender until the sauce reaches desired consistency (adding additional water as needed). Stir in diced tomatoes, cooked chicken and tomato paste and season with oregano, cumin and chile powder.

Bring to a boil, reduce heat and then simmer for 30 minutes. Goes well over rice. Garnish with cilantro, peppers, onion or lime wedges if desired.

This recipe was inspired by the White Bean Chicken Chili recipe in the November 2009 issue of Sunset Magazine and adapted to be allergy free.