Hot Chocolate with Coconut Milk

This hot chocolate is much thicker than traditional. You'll only need a small mug to satisfy.

Hot Chocolate with Coconut Milk

1 15-oz. can coconut milk
1/2 c. bittersweet chocolate, chopped
1/2 teaspoon vanilla extract
2-3 tsp. maple syrup

Pour the coconut milk into a pot and turn the heat on medium-low. Pour in the chocolate and stir constantly. When the chocolate is melted, remove from heat. Add vanilla extract and maple syrup. Use a whisk or immersion blender to completely combine, if needed. Serves 3-4.

Chicken Enchiladas with Green Salsa

My new favorite enchilada recipe.

Chicken Enchiladas with Green Salsa
adapted from Tyler Florence

one recipe Roasted Tomatillo Salsa
olive oil
1/2 medium onion, diced
3 garlic cloves, chopped
1 1/2 teaspoon ground cumin
1/4 cup all-purpose flour
2 cups chicken stock
1/4 c. chopped cilantro leaves
3 c. shredded cooked chicken
salt
freshly ground black pepper
10 medium-sized corn tortillas
1/2 pound (2 c.) Monterey Jack or cheddar cheese, shredded
sour cream
chopped tomatoes and cilantro leaves, for garnish

Heat a drizzle of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized - this should take 5 to 7 minutes. Add the garlic and cumin then cook for a further minute. Sprinkle on the flour and stir, and gradually add the chicken stock while stirring. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo salsa, 1/4 c. chopped cilantro and fold in the shredded chicken meat. Season, to taste, with salt and pepper.

Preheat the oven to 350 degrees F and begin assembling the dish. In a 9 x 13 baking dish, spread some of the reserved tomatillo salsa. Warm the corn tortillas under a damp towel in the microwave. Put a scoop of the shredded chicken-enchilada mix on top of a tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll up to enclose it. Place the tortilla in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish with sour cream, chopped tomatoes and cilantro.

Asian Bowl with Kimchi

I LOVED this dish. I have tried several dishes similar, but this one was by far the best. The kimchi makes it shine.

Asian Bowl with Kimchi
adapted from Nourish the Roots

2 1/2 cups cooked brown rice
1 cup cooked black beans
1 large clove of garlic
1 small piece (about 1 inch) fresh ginger
2 carrots
small bunch of kale
olive oil
avocado, diced
kimchi
black sesame seeds for garnish
splash of rice vinegar, toasted sesame oil, tamari or soy sauce
one sheet of nori seaweed, cut or torn into small strips

1. Distribute cooked rice and beans between two bowls. Set aside.

2. Chop the garlic. Peel and chop the fresh ginger. Set aside. Julienne the carrots (or shred/grate them). De-stem the kale and chop into thin ribbons. Set aside.

3. In a large frying pan, add some olive oil, chopped garlic, and ginger. On medium low heat, warm the garlic and ginger until it just begins to be fragrant. Add the carrots and kale and a pinch of salt. Stir continuously just until the kale begins to wilt. Remove from the heat.

4. Add a splash of rice vinegar, more salt, and a little bit of toasted sesame oil, and some tamari (or soy sauce), to the greens. Season to taste. Arrange the greens in the bowls with the rice and beans. Top with kimchi, nori, and diced avocado. Sprinkle with sesame seeds.