Napa Farmhouse 1885™

I "retired" from the corporate world a couple of years ago because I wanted to experience a real life after years of 80 hour work weeks and constant travel. A year later I realized that I was having a really good time, was always busy (how did i ever fit in a job??) and needed a creative outlet to share my experiences. Now I split my time between California and New Mexico but, wherever I am, I write about delicious, fresh, local, organic/sustainably grown food.

Wednesday, November 11, 2015

Chicken & Carrot Saute With Coconut Basil-Sauce

A good friend was in the hospital last week for an operation. When she was released to come home, I thought the best gift would be to stop by with a homemade dinner for her and her husband. If I were sick, that would be so much better than flowers. I made a batch of my Roasted Carrot, Shallot & Coconut Soup, bought some dinner rolls and, to keep the coconut theme going, prepared this chicken & carrot saute with all the toppings. Her husband just needed to whip up some brown or white rice and dinner was served.

I love how easy it is to make this delicious recipe...just saute the carrots, vegetables and chicken and then create the lovely sauce. Coconut milk, coconut cream, soy sauce and vinegar are cooked down to a thick reduction and then kicked up a bit with a handful of fresh basil. I serve this dish over white or brown rice and top everything with additional basil, cilantro leaves, chopped green onions and a squeeze of lime. It's like sunshine on a cold fall day. (ok, I know that was incredibly corny, but true!)

Chicken & Carrot Saute With Coconut-Basil Sauce
(serves 6)

3 lbs skinless, boneless chicken breasts cut into bite-sized pieces (about 1 1/2 inches in diameter)
1/4 cup extra-virgin olive oil, plus 2 tablespoons
4 large carrots, sliced in 1/4 inch medallions
1 small white onion, chopped
1 shallot, chopped
2 tablespoons fresh ginger, minced
2 garlic cloves, minced
2 jalapeno peppers, seeded, deveined and cut into thin slices
3/4 cup unsweetened coconut milk (from the dairy case)
1/4 cup coconut cream
1/4 cup soy sauce
3 tablespoons sherry vinegar
1 cup fresh basil, chopped
1/4 cup fresh cilantro leaves
1/4 cup chopped green onions
1 lime
sea salt
freshly cracked black pepper

Heat a large skillet until hot. Add 1/4 cup olive oil and the carrots, onion, shallot, ginger and jalapeno peppers. Saute, frequently stirring, for 3-4 minutes or until the vegetables are tender, and the onions begin to caramelize. Remove the veggies using a slotted spoon to keep oil in pan and place in a rimmed pie plate.

Add 1/3 of the chicken to the hot pan. Cook, frequently stirring, until just cooked through and beginning to caramelize. Remove from pan using the slotted spoon and add to pie plate. Add the next 1/3rd of chicken and repeat the process. Finish with the last of the chicken.

Add to the skillet the additional 2 tablespoons olive oil, coconut milk, coconut cream, soy sauce and vinegar. Cook over medium-high heat until reduced by a third. (about 5-7 minutes). Stir in the chicken and vegetables and simmer until hot. Stir in 3/4 cup basil. Taste and add additional salt and pepper if needed.

Serve over white or brown rice and top with the remaining basil, cilantro, green onions and a squeeze of fresh lime juice.

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Additional carrot recipes you may enjoy:

spicy three chile & carrot salsa
carrot soup
carrots & avocado with cumin
roasted carrots with chile & agave
roasted carrot, onion & garlic mash
healthy carrot cake cupcakes with maple-cream cheese frosting

It is Carrot week at Food Network's Fall Fest roundup. Do you have a favorite carrot recipe to share? Please list (or link) in the comments below. And be sure to check out the other delicious sounding recipes from my blogger friends and Food Network.

Feed Me Phoebe: Baked Moroccan Chicken with Carrots and Turmeric
Homemade Delish: Thai Carrot Noodles
In Jennie's Kitchen: Dairy-Free Carrot Cupcakes
The Wimpy Vegetarian: Light Carrot Flans
Weelicious: Carrot Parsnip Latkes
The Mom 100: Roasted Cauliflower and Carrots with Olive Drizzle
Napa Farmhouse 1885: Chicken & Carrot Saute With Coconut-Basil Sauce
Red or Green: Roasted Carrot, Shallot & Coconut Soup
Healthy Eats: 6 Healthy Ways to Up Your Carrot Cake Game
Taste with the Eyes: A Twist on Carrots and Quinoa
Creative Culinary: Roasted Carrots with Honey, Rosemary and Thyme
FN Dish: 5 Showstopping Carrot Cakes to Bake for Thanksgiving Dessert

best,

diane

napa farmhouse 1885

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Tuesday, November 3, 2015

Roasted Brussels Sprouts & Pesto Pizza

Brussels Sprouts or Brussel Sprouts? Which is correct? Actually, Brussels is the answer. According to Grammarist:

Brussels sprouts—the variety of cabbage with a stout stem and a budlike head of tightly folded leaves—are named after the city of Brussels. The modern version of the plant was originally grown primarily in the area of Northern Europe now known as Belgium, of which Brussels is the capital. In the name of the cabbage, Brussels is usually capitalized like the name of the city, though some publications don’t capitalize it.

However you pronounce it, Brussels sprouts are delicious and one of my favorite vegetables. (I just learned that you are supposed to capitalize Brussels...who knew?) One of the best ways to prepare is roasting. It sweetens and caramelizes the sprouts. And adding pesto, sweet onion, and cheese? Heaven! This pizza recipe demonstrates the deliciousness of this fact. Enjoy.

Roasted Brussels Sprouts & Pesto Pizza

(makes one large pizza)

1/2 lb Brussels sprouts, trimmed and cut in half (quartered if very large)

extra virgin olive oil

1 cup basil pesto, purchased or try this recipe
3 oz mozzarella cheese, thinly sliced
1 sweet white onion, chopped

1/2 cup Parmigiano-Reggiano, shredded and divided

1 teaspoon dried red pepper flakes

sea salt

black pepper

prepared pizza crust (recipe below) or best quality purchased dough

Preheat oven to 400 degrees. Spread Brussels sprouts in the bottom of a parchment-lined rimmed baking sheet. Drizzle 2 tablespoons olive oil over sprouts and sprinkle with a pinch each of salt and pepper. Roast in preheated oven for approximately 25 minutes or until the sprouts are very tender and beginning to caramelize. Taste and adjust seasonings if needed. Set aside

Preheat oven to 500 degrees. Using a pastry brush, cover the bottom of pizza crust with 2 tablespoons olive oil including the "naked" crust edges. Sprinkle 3 tablespoons Parmigiano-Reggiano cheese over oil. Bake in preheated oven for 10-15 minutes, or until light golden brown.

Remove from oven and spread the pesto over the crust. Place the mozzarella over the pesto and scatter the Brussels sprouts including any oil from the pan, the onion, the remaining Parmigiano and the pepper flakes over top. Add back to the oven and bake an additional 7-10 minutes or until cheese is bubbling and crust is deep golden brown.

Remove from oven, cut into serving pieces and serve immediately.

Extra Virgin Olive Oil Pizza Crust

1 package active dry yeast
1 cup warm water
pinch sea salt
3 tbsp extra virgin olive oil
1 tbsp honey
1 1/2 cups unbleached white flour
1 cup white whole wheat flour

Add the water to the bowl of an upright mixer and sprinkle yeast over the top. Using the paddle attachment, mix until yeast has dissolved. Add salt, olive oil, and honey and mix to combine. Add the white flour and process just until incorporated. Add the whole wheat flour and process until incorporated. Process an additional minute until the dough has formed into a ball. Do not over mix. Remove the dough from bowl, form into a smooth ball and place in an oiled bowl. Turn the dough a few times to ensure it is totally covered in oil, cover the bowl with Saran wrap and place in a warm area. Allow to rise until doubled in size, 40 minutes to 1 hour.

Remove the dough from bowl and place on a lightly floured surface. Use a rolling pin to roll out dough in a free form circle. The dough should be about 1/2 inch thick. Place on pizza stone or baking sheet that has been lightly oiled with extra virgin olive oil and sprinkled with coarse cornmeal. (the cornmeal adds a delicious flavor and helps ensure the pizza dough will not stick to the pan.)

Set aside until needed.