Chicken and Zucchini Mole

We have had an abundance of zucchini in our garden lately. Because it is only 2 plants, we aren’t overrun with them, but there are more than enough for us to deal with. And a pleasure it is to do so!


I found this recipe in a recent issue of Good Housekeeping and it’s a keeper. The flavors are delicious and very complex with the chili pepper and the chocolate, and it’s a quick meal as well. I added red bell pepper to the original recipe (you can’t have too many veggies), and prefer bittersweet chocolate to the semisweet that was in the original recipe. I also didn’t have the fire-roasted tomatoes that the original recipe listed, but used regular ol’ canned diced tomatoes and added smoked paprika for that smoky taste. I may use ground chipotle next time, though, since Jack added a good amount of hot sauce to his portion.



* Exported from MasterCook *


Chicken and Zucchini Mole


Serving Size : 4 Preparation Time :0:30


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1 small onion -- quartered
3 medium garlic clove -- peeled
1 ounce pasilla chili peppers -- (or guajillo), split with stems and seeds discarded, torn into pieces
3 tablespoons roasted almonds
14 ounces canned tomatoes -- (or use fire-roasted tomatoes and omit smoked paprika or chipotle)
1/2 teaspoon smoked paprika -- (or, for more heat, ground chipotle)
1/2 teaspoon dried oregano
1/2 teaspoon ground cinnamon
13 whole corn tortillas
1 cup low-sodium chicken broth
1 tablespoon canola oil
1 pound zucchini -- halved lengthwise, then cut into thin half-moon shapes
1 large red bell pepper -- cut into 1/2" pieces
1 pound boneless skinless chicken breast -- cut into 1/2" pieces
1 ounce bittersweet chocolate -- finely chopped
3 whole green onions -- thinly sliced, as garnish
1 small lime -- quartered


In a blender, combine the onion through cinnamon until almost smooth. Tear one of the tortillas into small pieces, add to the blender and puree until completely smooth. Add 1/2 cup of the chicken broth, blend until mixed.


Heat a 12-inch skillet over medium-high heat until hot. Add chili mixture and cook for 4 minutes, stirring constantly. Reduce the heat to medium and cook eight more minutes, stirring frequently to prevent sticking. When the mixture is dark red and has the consistency of tomato paste, whisk in the other ½ cup of chicken broth and heat on low to simmering.


Add the zucchini, bell pepper, and chicken and stir; cook, stirring occasionally, until the meat is done (opaque throughout). Stir in the chocolate until it melts.


Heat remaining 12 tortillas.


Divide mole between 4 serving bowls, garnish with green onions; serve with a lime wedge and warm tortillas.


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Per serving: 491 Calories (kcal); 16g Total Fat (4g Saturated); (27% calories from fat); 39g Protein; 57g Carbohydrate; 66mg Cholesterol; 370mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 4 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates


Good Housekeeping
September 2010

Tomato Provolone Sandwiches

We have been on vacation for the last few weeks, and just returned two days ago. There has been a lot to catch up on (almost 3 weeks’ worth of mail, the garden, etc.) and unpacking, so the days have been really full. I often think “two weeks ago we were on the beach”, or “9 days ago we were eating lobster on the waterfront”, and sigh. Heavily.

The garden did quite nicely while we were gone. A friend came over and picked produce regularly, so I didn’t have to deal with clearing out the rotted veggies, just needed to tie some of the tomatoes and give all a last-minute boost of fertilizer (I told the peppers to hurry and grow, that the frost would be here in a month or so and I wasn’t ready to let this garden-fresh stuff go to waste!).

For lunch yesterday I made a sandwich from a recipe that was recently featured in Eating Well. I had some huge, absolutely delicious heirloom tomatoes which were paired with melted provolone and a basil mayo on tomato-basil bread (from Panera—it was too hot before we left to bake and I haven’t gotten into it yet).

This has to be one of my top sandwiches ever. Alas, it can be enjoyed only a few weeks out of the year so I plan to make it several times until (*sigh*, again) frost claims the last tomato.

Tomato & Provolone Sandwiches

http://www.eatingwell.com/recipes/tomato_provolone_sandwiches.html

From EatingWell: July/August 2010

There’s something magical about a simple bread-and-tomato sandwich, but this one is even better topped with melted provolone cheese and tarragon-garlic mayo.

Makes 4 servings | Active Time: 15 minutes | Total Time: 15 minutes

Ingredients

• 1 small clove garlic, finely chopped
• 1/4 cup low-fat mayonnaise
• 2 tablespoons chopped fresh tarragon or basil or 1 teaspoon dried
• 1 tablespoon lemon juice
• 1/4 teaspoon freshly ground pepper
• Pinch of salt
• 8 slices whole-grain country bread
• 4 slices provolone cheese (about 4 ounces)
• 2 large or 3 medium tomatoes (about 1 1/2 pounds), sliced 1/2 inch thick
• 
  

Preparation

1. Position rack in upper third of oven; preheat broiler.
2. Mash garlic on a cutting board with the side of a chef’s knife or a spoon until a paste forms. Transfer to a small bowl and combine with mayonnaise, tarragon (or basil), lemon juice, pepper and salt.
3. Place bread on a large baking sheet and broil until lightly toasted, 1 to 2 minutes. Turn the bread over and divide cheese among 4 of the pieces. Continue broiling until the cheese is melted, 1 to 2 minutes.
4. Assemble sandwiches with tomato and the garlic-herb mayonnaise. Top with the melted cheese bread.

Nutrition

Per serving : 389 Calories; 20 g Fat; 7 g Sat; 9 g Mono; 23 mg Cholesterol; 36 g Carbohydrates; 17 g Protein; 6 g Fiber; 656 mg Sodium; 428 mg Potassium

2 Carbohydrate Serving

Exchanges: 2 starch, 1 vegetable, 1 high-fat meat, 2 1/2 fat