Peanut Butter and Julie

Cilantro-Lime Chicken and Corn Lettuce Wraps

This week has been absolutely brutal for anyone living in the southwestern region of the country.  You know that part of the weather report when the weather guy with the weatherproof hair flashes the coming week's high temperatures across the screen?  Well, ours shows 1's all the way across (and I'm not referring to 11 degrees here.)   

You would think that, after living in Las Vegas for over a decade, I would have grown accustomed to this fry an egg on the sidewalk level of heat.  The kind of heat that makes you melt even at 5:15 a.m., when you have been outside for all of 30 seconds to grab the morning paper.  The kind of heat that doesn't allow you to start driving your car until 5 minutes after you have turned on the ignition, because the steering wheel would give you second degree burns.  The kind of heat that makes people ask you if you've spent several days at the beach when all you did was go out to get the mail.  The kind of heat.......well O.K., I am clearly not accustomed to it yet.

In this kind of heat, that last thing that anyone wants is a heavy meal to kick their metabolism into burn mode.  Casseroles, hearty pasta dishes, and soups are out of the question, and light meals featuring lots of fresh vegetables are called for instead.  I love to prepare variations of the popular Asian lettuce wraps, not because I subscribe to the Atkins diet and don't eat carbs (I wouldn't last a day), but because they are much less filling, so that you can eat more of the filling.  This version is extremely simple, but hits all of the right flavor notes with the combination of lime, jalapeno, cumin, and cilantro.  The roasted corn "salsa" adds a smoky-sweet crunch, and the crema cools off the spice.  Here are my extra tips for these light and healthy lettuce wrap:

• If you prefer lemon to lime, then substitute the lime juice in the marinade with lemon juice.  You can also use orange juice.
• The marinade can tend to be a bit spicy with the addition of the entire jalapeno.  To cut back on the heat level, seed the jalapeno prior to adding it to the marinade.  Seeds are where the majority of the heat in peppers in kept.
• If you can't grill outdoors, then grill the chicken on an indoor ridged grill pan.  Husk the corn, brush it with olive oil, and broil the corn, turning occasionally, until some of the kernels have started to turn brown, 10-15 minutes.
• Yogurt can be substituted for the sour cream when preparing the crema.

Cilantro-Lime Chicken and Corn Lettuce Wraps

Makes 8 wraps

Ingredients:

For the chicken

1 pound boneless, skinless chicken breasts, cut lengthwise into 1-inch strips

1/3 cup lime juice

1 jalapeno chile, chopped

4 cloves garlic, chopped

3 tablespoons chopped fresh cilantro

1 tablespoon olive oil

Salt and pepper

For the corn

2 ears corn, husks on

1 bunch scallions, trimmed

2 teaspoons olive oil

1/2 teaspoon ground cumin

Salt and pepper

For the lime crema

1/2 cup lowfat sour cream

1 teaspoon ground cumin

1 tablespoon lime juice

8 large lettuce leaves

Lime wedges, cilantro, and avocado for serving

Place the chicken in a large bowl or zip-top bag.  Add the lime juice, jalapeno, garlic, cilantro, and olive oil and toss to coat.  Cover and refrigerate, turning occasionally, for 1 hour.

Preheat the grill to medium-high heat.  Soak the corn in cold water for 10 minutes and then drain.  Grill the corn and the scallions, turning occasionally.  Cook the scallions until tender, about 5 minutes.  Cook the corn until husks are brown but not blackened, and the kernels are cooked through, about 12 minutes.

Let the corn cool slightly and then husk.  Cut the kernels from the cobs, chop the scallions, and combine with the olive oil, cumin, salt, and pepper in a medium bowl.

Remove the chicken from the marinade and season with salt and pepper.  Grill, turning once, until cooked through, about 3 minutes per side.

Make the lime crema:  Stir together the sour cream, cumin, and lime juice in a small bowl.  Season with salt and pepper.

Assemble the wraps:  Divide the chicken, corn, crema, and any desired toppings among the lettuce leaves and serve.

Root-Vegetable Chips

My snack food of choice has changed countless times over the past thirty-something years.  One reason for this is that I have lived in no fewer than seven states, and the various regional flavors and producers influenced my preference du jour.  In New Jersey, I was a Tasty-Cakes fan, but in Texas, it was all about the chips and salsa.  Those cunning corporate marketers on Madison Avenue are also to blame.  When you are a kid, a snappy jingle, a lovable mascot, a strategically placed ad, and a cool prize at the bottom of the box are just about all you need to be convinced that Product X is the greatest thing since Pac-Man.  Maybe, just maybe, my fickle tendencies have also come into play here.  I do like variety and trying new flavors, and after all, changing her mind is a woman's right, right?

Most recently, I would say that nutritional value has been the deciding factor when the craving strikes.  If I'm really hungry, and just a little something won't satisfy, then I'll tend to stick with something more figure friendly, like carrots, pita chips, and hummus, or apples and peanut butter.  If all I want is just a tiny nosh to quiet those screaming taste buds, then I'll typically allow myself a small amount of whatever.  Usually, that yen is for something sweet, specifically, of the frozen and creamy persuasion, as I am not really a fan of chips, fries, or other salty/greasy foods.

As with everything, there is one exception.  When I lived in North Carolina for graduate school, I discovered what I considered to be a genius invention at my favorite haunt, Foster's Market.  A Virginia-base snack foods company called Route 11 made sweet potato chips, something that I had never seen before.  Being a huge sweet potato fanatic, I was in heaven, and for those two years, I had found my indulgence.  Since Route 11 Chips seem to be offered in every state except Nevada, nowadays I only get this special treat when I am traveling. 

Well, the craving struck the other day, so what else was a sweet potato chip-lovin' girl to do, other than make her own?  I decided to experiment with some other root vegetables too, for color and flavor variety.  No, they're not quite as good as the ones at Foster's (those Route 11 folks know what they are doing, after all), but their salty and slightly sweet goodness definitely hit the spot.  Here are some extra tips for this colorful chips:

• Chips can be stored in a zip-top plastic bag, wrapped in paper towels, for 2-3 days.
• Adjust the heat of the oil between the batches.  The heat will tend to decrease a bit as you fry the vegetables.
• Mix and match the amounts and varieties of root vegetables as you prefer.  Try using yellow beets or different colors of potatoes.
• If you don't have a mandoline, which is used to slice foods uniformly, then just use a very sharp knife and try to slice the vegetables as evenly as you can.
• For additional flavor, sprinkle the chips with other spices, such as garlic powder, chili powder, or cumin, or finely chopped fresh parsley immediately after removing them from the oil.
• Wondra is a better option for frying, because it has been formulated to dissolve quickly in hot liquids (as opposed to clumping.)

Root-Vegetable Chips

Serves 10-12

Ingredients:

4 medium parsnips, peeled

1 1/2 pounds Yukon gold or purple potatoes, peeled

2 medium sweet potatoes, peeled

4 medium beets, peeled

Vegetable or canola oil for frying

Coarse salt

1/3 cup Wondra (or similar variety) flour

Using a vegetable peeler, peel the parsnips into long, thin strips, stopping when you get to the tough core.  Using a mandoline or hand slicer, slice the potatoes, sweet potatoes, and beets into very thin rounds (less than 1/8-inch thick).  Transfer the vegetables to separate bowl, and separate the slices with your fingers.

Heat 2 1/2 inches of oil in a deep pot until it reaches about 360F degrees.  Working in small batches, fry the parsnips, stirring to separate, until they are light gold and crisp, 30-45 seconds.  With a wire mesh skimmer or slotted spoon, transfer the parsnips to a baking sheet lined with paper towels.  Spread the parsnips in a single layer and sprinkle with salt.  Repeat the frying process with the potatoes and then the sweet potatoes, cooking each batch about 1 minute. 

Toss the beet slices in the Wondra flour, and shake off the excess.  Fry the beets until crisp and golden, stirring to separate slices, about 1 minute.  Transfer the beets to a paper towel-lined baking sheet, spread in a single layer, and sprinkle with salt.  Let the chips dry or cool completely before serving or storing.

S'mores with Homemade Graham Crackers

Over the past five years, retro desserts and sweets that evoke childhood memories have really made a comeback.  I challenge you to visit any mid-sized town in American without finding a handful of cupcake shops dotting the strip malls, complete with pink bakery boxes and the not-so-retro $3.75/cupcake price tag.  Trend-setting celebrity chef Kerry Simon taps into his customers' nostalgic side by offering gourmet twists on milk and cookies, peanut butter and jelly, and my favorite, a monstrous pink mound of cotton candy.  Even the most popular food publications, like Food and Wine and Bon Appetit, have recently featured recipes for a Devil Dog Cake and Deluxe Peanut Butter Cups.

When I was growing up, I was a member of the local Brownie troop, and then I was a Girl Scout.  In the good ol' 80s, in order to earn those coveted badges for our polyester green sashes, we still did traditional things like go camping, build campfires, and identify wildlife.  In today's more competitive environment, Girl Scouts are probably required to construct their own shelter, Survivor style, and create a new hybrid species of edible vegetation.  One of my favorite childhood treats, which I always identify with my Girl Scout camping trips, was s'mores--fun to make, simple to assemble, and heavenly to eat. 

My troop's s'mores were pretty straightforward: store-bought graham crackers, Hershey Bars, and bagged marshmallows.  Today's campers might require something a bit more gourmet, so this is a recipe for making homemade graham crackers (with an optional link to homemade marshmallows for all of you over-achievers out there).  The flavor of these crackers is very similar to the ones that we are all familiar with, but their unmistakable homemade appearance makes them even better.  Bring these to a campfire, and you'll be awarded your baking badge for sure!  Here are a few extra tips for these homemade classic cookout treats:

• If you really want to go that extra made-from-scratch mile, then you can make homemade marshmallows too.  Try this recipe, which I posted in December, and just eliminate the peppermint extract and red food coloring.  They are much easier than they seem, and oh so impressive!
• Instead of preparing s'mores, you can also just make chocolate-covered graham crackers.  Melt 6 ounces of chocolate in a bowl set over simmering water.  When the chocolate is melted, stir in 7-8 drops of vegetable oil.  Place about 1 teaspoon of chocolate glaze on each cooler graham cracker, smoothing it with an offset spatula or knife.   Let the cookies stand until the glaze has set.
• After baking, the graham crackers can be stored in an airtight container for up to 2 weeks.  They can also be frozen.
• For that "authentic" look, make dots on the surface of the crackers prior to baking, similar to those found on store-bought graham crackers.

S'mores with Homemade Graham Crackers

Makes 12 s'mores

Ingredients:

For graham crackers

1 1/4 cups flour

1 cup whole wheat flour

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup butter, slightly softened

1/3 cup packed brown sugar

3 tablespoons sugar

2 tablespoons honey

1 large egg

1 teaspoon vanilla

Assembly

Chocolate bars, such as Lindt, Hershey, etc.

Store-bought marshmallows or homemade marshmallows

In a large bowl, whisk together the flour, whole wheat flour, cinnamon, ginger, baking soda, and salt.  In the bowl of an electric mixer fitted with the paddle attachment, mix the butter on medium speed until softened, then mix in the sugars.  Mix in the honey, egg, and vanilla, scraping down the sides of the bowl as needed.  Add the dry ingredients in three additions, mixing until well blended.  Divide the dough in half, and for two 4-inch squares.  Chill for 2 hours.

Preheat the oven to 350F.  Line cookie sheets with parchment paper.  Lightly flour a work surface.  Working with one piece of dough at a time, roll it into an 8-inch square, about 3/16-inch thick.  Using a pastry cutter or knife, trim the sides of the dough to leave a 7-inch square, reserving the scraps.   Divide the dough into 9 even squares and place them about 1 1/2-inches apart on the prepared cookie sheets.  Reroll the trimmings.  You should have enough to make about 3 more squares of dough.  Repeat with the second piece of dough.

Bake the crackers for 9-11 minutes, or until set on top and lightly browned around the edges.  Let rest on the cookie sheets for 5 minutes and then transfer them to wire racks to cool.

For the s'mores, place a square of chocolate on the flat side of a graham cracker.  Toast a marshmallow over an open flame, grill, or by using a kitchen torch.  Sandwich the marshmallow between the chocolate-topped cracker and another graham cracker.