Broccolini & Mushrooms with Fried Shallots

Two words for you: fried shallots.

They are crispy, salty, savory, and akin to those French’s Crispy Onions, but they’re just fried shallots with a little bit of salt. They can be used just about about any way you’d normally use French’s, but are also used in many Vietnamese recipes (like as a topping on Pho… YUM!). And they can be made ahead — one of two days before you’re going to use them. They add a crispy crunch to whatever you serve with them!

In this case, broccolini and mushrooms get the special treatment. After being sautéd, They’re topped with a generous amount of crispy shallots. It’s a fun way to make something so simple (sautéd broccolini) feel special — special enough to be a side dish at a holiday meal, or topped with a poached egg for breakfast 😍 …runny yolk and fried shallot is a particularly great combo.

With Winter Solstice tomorrow, it felt good to eat something earthy and fresh between all of the holiday cookies. 🌎 Happy Solstice! 

So how do you make those little golden rings? It’s not too difficult, and once you’ve done it once you’ll be pro. Here are a few tips:

• Slice two shallots extra thin.

• Use an oil with a high smoke point. I used avocado oil, which has a fairly high smoke point — 520°F, far below what we’ll need here. Avoid olive oil.

• Use an instant read thermometer to monitor the temperature of your oil. In this case, using a thermometer makes it way easier to get timing right!

• You can drain fried shallots on a plate stacked with paper towels, but we don’t keep paper towels in the house. Imstead, I place a fine mesh sieve over a heat-proof bowl or pot. Works great, less waste!

• Salt immediately. With all fried food, salting right after frying helps the salt stick to the food, so salt those shallots up! A few sprinkles will do. Toss them gently to coat.

Making fried shallots ahead of time: This can be very helpful, especially if you plan to already be at the stove earlier in the week. Plan ahead, and you’ll be glad. Store fried, cooled shallots in an air-tight container in the fridge (let them cool completely, so that no steam is trapped in the container — that will make for soggy shallots). You can store them in the fridge for two days, though the shallots are really best used right after they are fried or the next day. If they feel a little soft when you go to use them, you can toast them in a  oven or toaster oven for 10 minutes at 350°F, and then leave them to cool again (they will at first feel even softer when heated, and then will crisp up again as they cool).

Broccolini & Mushrooms with Fried Shallots

Published December 20, 2018 by Caitlin Sherwood

   Print This Recipe

Yield: 4   |    Active Time: 40 minutes

---

Ingredients:

2 shallots, sliced thin

1-inch high-heat oil for frying (such as avocado), plus one tablespoon for sautéing broccolini

1 bunch broccolini

1 cup sliced baby portobello mushrooms

Salt & pepper to taste

Directions:

1. Place a fine mesh sieve over a heat-proof bowl or pot. Set aside for later use.
2. Heat oil in a skillet. Use an instant read thermometer to monitor the temperature of the oil. When the oil reach 275°F, carefully add shallots to the oil. Shallots will slowly turn from pink-white to yellow-brown. Stir occasionally. When the oil temperature reaches 375°F, wait 5 more seconds. Then, use a slotted spoon to transfer shallots from oil to prepared sieve. Sprinkle salt over shallots and toss to coat (1/16 to 1/8 teaspoon). Allow shallots to continue to cool in sieve.
3. Sauté mushrooms & broccolini: heat remaining 1 tablespoon oil in a skillet over medium heat. Once oil glistens, add sliced mushrooms. Cook for about 5 minutes, and stir. Add broccolini, and place lid on pan. After about 5 minutes, stir again, and then return lid to pan, cooking until broccolini is bright green and tender through.
4. Transfer cooked broccolini and mushrooms to a serving dish, and top with fried shallots. Season to taste with salt & black pepper.
5. Serving suggestion: Serve this as a dinner side, and top with freshly grated Parmesan Reggiano, or for breakfast, topped with a poached egg.

Slow Cooker Mole Chicken Tacos

There is a lot of folk lore surrounding the creation of mole poblano — the chocolate chili sauce Mexico is so known for.

One theory is that a convent of nuns invented mole for an archbishop in an effort to impress him, when no other ingredients could be found. Another story says that it was all a mistake, that a monk (rather than a nun) first made the dish for the archbishop when he accidentally knocked several stray spices into the pot. Either way, both versions tie the sauce back to over 300 years ago!

It’s no wonder there is so much speculation over the dish’s origins… mole sauce recipes typically call for a hefty list of seemingly random ingredients. But that’s part of the magic: it may not strike you that raisins and tomatoes and chili powder and cocoa will blend well together, but sure enough, the result is stellar. Spicy, tangy, with a rich backdrop, thanks to the chocolate.

Something else stays consistent across almost every origin story, and that’s that mole is for special occasions. My dad will slave over a batch of mole for Christmas dinner; and me? I usually save it for a day when I know I can sit down and really take the time to enjoy the meal.

Such a complex sauce does not need many frills. Simmer some chicken (or turkey, or pork, or black beans, or whatever you have) until tender, and then serve simply. All you need for a fancy taco is a corn tortilla, some chicken in mole sauce and a sprinkle of cilantro. A few thin slices of red onion certainly brighten it up, and why not — a few pepitas on top for crunch (you have them out from making the sauce, anyhow). Now, this isn’t the traditional way to serve mole, which is over a bed of rice, but it’s easy nonetheless, and everything is delicious as a taco.

Slow Cooker Mole Chicken Tacos

Published December 18, 2018 by Caitlin Sherwood

   Print This Recipe

Serves: 6-8   |    Active Time: 60 active minutes

---

Ingredients:

2 pounds boneless skinless chicken (breasts or thighs)

1 white onion, diced

2 cloves garlic, minced

1 tablespoon coconut oil

2 tablespoons cocoa powder

2 tablespoons ancho chili powder

2 chipotle chile peppers in adobo sauce, plus 1 teaspoon of the adobo sauce from the can (find canned chipotles in adobo in the Mexican section of your grocery store. Most canned have quite a few peppers, use a spoon to scoop out two)

1 16-oz can of diced tomatoes

1/8 teaspoon ground cumin

1/8 teaspoon ground coriander

1/8 teaspoon ground anise

1/4 teaspoon ground black pepper

1/2 teaspoon salt

Pinch ground cloves

1/4 cup pepitas, plus more for garnish

2 tablespoons sesame seeds

2 tablespoons raisins

1 cinnamon stick (about 2-3 inches long)

For serving: corn tortillas, cilantro, finely sliced red onion

Directions:

1. In a skillet, or the bottom of you Instant Pot/Slow Cooker (set to the Sauté setting), heat coconut oil and sauté onion and garlic until onion is transparent. Turn off heat once onions are cooked.
2. Transfer the onion mixture to a blender, and add cocoa, chili powder, chipotles and adobo sauce, canned tomatoes, cumin, coriander, anise, black pepper, salt, ground cloves, pepitas, sesame seeds, and raisins. Place lid on blender and purée until smooth.
3. Place chicken in the bottom of your Instant Pot/Slow Cooker. Pour sauce over top, and add cinnamon stick. Place lid on pot and set to slow cook on “medium” for 6 hours or “high” for 4 hours.
4. When timer goes off, cut chicken into bite-sized pieces (should fall apart easily) and serve in warm tortillas topped with fresh cilantro, red onion, and pepitas.

Grain-Free Sweet Potato Pancakes

I have never tasted sweet potato pie 😧 but if sweet potato pie was put into a pancake, I imagine this is what it would taste like. 

The batter for these pancakes is made of primarily mashed cooked sweet potato and egg. If you've ever made grain-free banana pancakes, you know what I'm talking about! The batter needs to be thinned out a little to make pancakes, so a bit of melted coconut oil and milk (whatever type you like) get stirred in. But then, ginger, cloves, cinnamon and a dash of salt are added -- this is where that pie flavor comes to life! These pancakes are grain-free, so expect the finish pancakes to be denser than traditional pancakes made with flour. 

Cook the pancakes on a well-greased non-stick griddle, and serve them warm. We topped them with butter, maple syrup and a dollop of whipped cream. (Yes, whipped cream is allowed at breakfast, and it really completes the sweet potato pie effect!) 😋

Perfect for the holiday season! 

Grain-Free Sweet Potato Pancakes

Published December 13, 2018 by Caitlin Sherwood

   Print This Recipe

Yield: 6 four-inch pancakes   |    Active Time: 20 minutes

---

Ingredients:

1 cup cooked and mashed sweet potato

2 eggs

1/4 teaspoon ground nutmeg

1 teaspoon ground cinnamon

1/8 teaspoon salt

1 teaspoon melted coconut oil, plus more for cooking

1-2 teaspoon milk of choice

Optional: pinch of ground cloves

To serve: whipped cream, maple syrup, butter or coconut oil

Directions:

1. In a medium sized mixing bowl, combine mashed sweet potato, eggs, nutmeg, cinnamon, salt, melted oil, milk, and cloves if using. Stir with a spatula or electric mixer until smooth.
2. Heat a non-stick skillet over medium heat with 1-2 teaspoons of coconut oil. When the oil glistens, spoon batter into the pan by the 1/4 cup. This batter is thicker than traditional pancake batter, so use a spatula to spread it out to be about 1/4 to 1/2 inch thick. Cook for about 3-5 minutes, and then flip pancake and cook for 3-5 more minutes on the other side.
3. Move cooked pancake to a plate and repeat step two until all of the batter is used.
4. Serve warm topped with a pat of butter, dollop of whipped cream, and drizzle of maple syrup.