Food: Two Amazing Recipes from Pamela Salzman
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If you’re looking for delicious recipes to add to your staples, look no further. I’m thrilled to share my first Food-based Food, Fitness & Fiction blog. It features two amazing recipes, one for Slow Cooker Chicken Tacos and one for Spring Green Minestrone. These delicious and beautiful specimens come straight from the kitchen of the ever popular LA-based natural foods cooking instructor, Pamela Salzman. (Full disclosure: this mother of three also happens to be a dear, but not old by any stretch, friend from high school).
SLOW COOKER CHICKEN TACOS
2 pounds boneless, skinless chicken breasts and/or thighs (I use 2 breasts and 3 thighs.)
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon ground chipotle powder
1 teaspoon sea salt
black pepper to taste
4 cloves garlic, finely chopped
½ cup prepared tomato salsa (I used pico de gallo.) + more for serving
suggested accompaniments: corn tortillas, guacamole, salsa, shredded lettuce, cilantro-lime slaw
1. Place the chicken in slow cooker and sprinkle with chili powder, cumin, chipotle powder, salt and pepper. Add garlic and salsa and rub around to combine. Cover; cook on high for 4 hours or low for 6-7 hours
2. Either shred the chicken with 2 forks right in the slow cooker or transfer to a plate to shred. Moisten chicken with cooking juices and serve with desired tortillas/taco shells and toppings. You could even serve the chicken over rice with salsa and diced avocados.
Leftovers are great in a quesadilla!
Oven method: preheat oven to 350 degrees. In step 1, place all ingredients (except accompaniments) in a 5-quart Dutch oven or ovenproof pot with a tight-fitting lid. Add 2 cups water or chicken stock. Cover and bake until chicken is fork-tender, about 2 hours. Proceed with step 2.
SPRING GREEN MINESTRONE
2 Tablespoons unrefined, cold pressed, extra virgin olive oil
2 leeks, washed well, white and light green parts sliced thinly
4 cloves garlic, sliced thinly
1 pound asparagus, trimmed and sliced on the diagonal into 1-inch pieces
1 ½ cups fresh or frozen green peas
2 Tablespoons chopped flat-leaf parsley
6 cups vegetable stock or light chicken stock, preferably homemade
1 ½ cups cooked white beans, such as Cannellini or Great Northern, or 1 15-ounce can, drained and rinsed
2 teaspoons sea salt (more if your stock is unsalted)
4 ounces baby spinach leaves
1. In a large pot, heat the olive oil over medium heat. Add the leeks and sauté until tender, about 5 minutes. Add the garlic and sauté another 2 minutes.
2. Add the asparagus, peas and parsley and toss to coat with the oil, leeks and garlic. Pour in the stock, white beans, and sea salt. Bring to a boil and lower the heat to a simmer. Cook uncovered until the asparagus is just tender, about 5 minutes.
3. Stir in the spinach leaves and taste for seasoning.
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