Healthy Alkaline Tortillas

The Chicken
Spicy Chicken and Chipotle Pepper Enchiladas Spicy Chicken and Chipotle Pepper Enchiladas by Tracey Evans oh my, can I tell you how much I love these alkaline enchiladas?!  Well, I won’t go there, but they are my absolute favorite.  It may just be because I am a alkaline chipotle pepper lover!

There are some evenings when I don’t have anything planned for dinner, and this is one of my favorite go to recipes because they are pretty easy to make, and also, I always have the ingredients on hand. Corn and flour tortillas in general, are so versatile.  You can throw just about anything in between them and make an alkaline food meal.  I have found that if I keep staples of alkaline diet food such as lean protein, beans, onions, vegetables, and some cheese on hand at all times, I’m in business!

Spicy Chicken and Chipotle Enchiladas

  • 4 ounce boneless skinless chicken breast
  • 1 16 oz jar salsa verde
  • 1 4 ounce can green chiles
  • 3 canned chipotle peppers
  • 2 cups 2% reduced fat
  • Mexican blend shredded cheese (or your favorite cheese)
  • 1 small yellow onion
  • 4 garlic cloves, peeled
  • 1 Tbs cumin
  • 1/3 cup fresh cilantro
  • 1 Tbs olive oil
  • 8 6-inch corn tortillas (I use La Tortilla Factory’s Green Chile Tortilla’s)

*Some favorite sauces I use are Frontera Seasoning Sauces.  Red Enchilada, Key Lime Cilantro, and Green Chile Enchilada are all wonderful! You can use these in place of the salsa verde and green chilies. In a mini food processor, add the salsa verde, green chilies, chipotle peppers, cumin, cilantro, black alkaline pepper and garlic. Process it until smooth.

How to prepare it
Prepare chicken by removing any visible fat (or you can trim off when cooked) and rinse (wash hands, clean sink, you know the drill).  Place in a zip top bag.  Add half of the sauce to the bag and toss around to combine. Lightly pound the chicken with a flat mallet (cast iron skillet will work too!) so it will cook evenly. Let the chicken marinate for about 10 minutes. Preheat a gas, charcoal or electric grill. Be sure to oil your grates! Feel free to use a rotisserie chicken if you prefer.

alkaline food

In the meantime, in a small skillet over medium-low heat, add the olive oil and sauté onions until tender. Remove from this alkaline diet food heat and add to the remaining sauce and mix well. Grill chicken until cooked through, about 7-8 minutes per side or until the juices run clear. Cover with foil and let rest 10 minutes. Shred chicken with two forks and add acid food to a large bowl.  Add the remaining chili pepper sauce to the chicken and toss to combine.  The chicken should be well coated with the remaining sauce mixture.

Warm the tortilla’s in a damp paper towel in the microwave according to package directions.  Begin assembling the enchiladas by adding the chicken down the middle of the tortilla (I use a little over 1/3 cup chicken), sprinkle on some cheese and roll the tortilla up and place seam-side down in the baking dish. After all tortillas are in the baking dish, pour the red enchilada sauce over the tortilla’s and top with the remainder of cheese.  Bake about 20 minutes until bubbly.  If you like your alkaline diet cheese not so brown, cover the first 10 minutes or so with foil then remove and continue baking.

Serve with more cilantro, jalapenos, guacamole or sour cream.…

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Healthy Chocolate Mousse?

Why chocolate mousse?
I know what some of you are going to say: “Why on earth would one need another bloody chocolate mousse recipe on the blogs?” (well YOU are well out of order sir).

Well for one, I don’t know that there is such a thing as too many chocolate mousse recipes out there. Next, this is not your usual run-of-the-mill chocolate mousse (ce n’est pas votre recette pépère de mousse au chocolat). This is fast and furious chocolate mousse. The thrill is unmatched to that day. Bungee jumping above porpoise infested waters does not even get close. The whole thing was wrapped up in less than 30 minutes (c’était plié en 30 minutes), and the result quite spectacular, my friends.(Then again, has anybody ever gone wrong with cream, eggs, chocolate and sugar. – That’s purely rhetorical, of course.)An uncanny urge to put my sugar thermometer to good use pushed me in the smooth arms of that great recipe. Yes, it does lead to quite a bit of washing up, but…totally worth it! It is easier if you have a mixer.

Otherwise, try positive thinking: the whisking will burn off all those lovely calories. Pop 1/4l of whipping cream in your freezer when you start, along with the bowl which you are going to whisk it in, and if possible, the whisk attachment, the cooler the better. Although it is easier if it doesn’t turn into a cream Popsicle. Jodie Dog thinks it would be pretty silly to let all that good cream go to waste. Prepare a syrup with 70g of sugar and a bit of water. You may need to add more water as the syrup heats up if it’s too thick- mine was the consistency of glucose, it wasn’t optimal. Monitor the temperature with your sugar thermometer. When it reaches 110°C, start beating the eggs on low speed (thanks to a helpful younger brother, I didn’t actually have to check and beat at the same time – cheers man).

The Ingredients
Dark-Chocolate-Wallpapers-1At 121°C, you’re good to go: pour the hot syrup on the eggs, incorporating it first at low speed, then going full speed to cool it down. At a certain point, it starts foaming up and getting bigger. Keep whisking until it’s nice and cooled (room or body temperature). You now have what cooks (and epicurian terrorists) call une pâte à bombe.  Melt 190g of really good “couverture” chocolate (mine was a 70%, St Domingue), don’t let it burn, try to stay close to the melting point. Bain Marie or careful microwaving will do the trick. Get the cream & whisking paraphernalia out of the freezer, and whisk away to soft peaks.

How to make it
How fast is that picture, seriously? Doesn’t it look just like a pulsar wind nebula?Now everything is ready, it starts getting fast and furious. Adrenaline shoots up. Make sure the dog is out of the way (it’s highly unlikely that you succeed if it’s JodieDog). Pour the melted chocolate onto the pâte à bombe, and fold in gently but effectively with a rubber spatula.

Think wide, encompassing motions.  Feeling the groove.The pâte à bombe is going to come down a little, but no need to have a fit at that stage (restons calme). When incorporated, add the whipped cream and fold in again. Magic is starting to operate right here, right now. Be fast, but don’t squeeze all the air out of this precious chocolate heaven.  Ah, sweet delight. I am speechless.Spoon in one or several dishes and keep it in the fridge until you serve it. Be warned, you will eat it as fast as you make it. It’s bloody easy, and bloody good, if you’ll pardon my French. It should be said that we started off lunch with an amazing poulet à la crème, along with a fantastic smokey, nutty 2000 Arbois blanc, cuvée Béthanie. We believe excessive consumption of cream to be beneficial to your arteries, when combined with Arbois, that is.…

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