Eat, Uncategorized

Quinoa Chili

Don’t you love chili this time of the year?  I do!  I ran across a quinoa chili recipe a few years ago and messed around with it to make it my own.  It turns out, it’s healthy and very yummy.  My teenage boys were not thrilled when they learned it was a vegetarian quinoa chili, but once they tasted it, they were hooked.  You can play with the spices and hot sauce to your desired taste or try adding corn to the chili.  Add more or less of the vegetable broth to make a more soup like consistency or less to make it thicker.  You may want to add more stock to the leftovers because the quinoa will soak up all the liquid.   This chili is a hearty winter time comfort food.  It has become a staple for our table during the cold winter months.  It makes a great weekly meal and even better left overs.  Add some sliced avocado and squeeze a bit of lime over each bowl before you serve, it’s a fresh and nutritious dish that will certainly please a crowd.

2 TBS Olive Oil

1 Onion, chopped

2 Garlic cloves, minced

3 Carrots, finely chopped

1 Can Tomato Sauce (15 1/2 oz)

2 Cans Black Beans, rinsed and drained (15 1/2 oz)

4 C Vegetable Stock

1/2 tsp Turmeric

1/4 tsp Cinnamon

1/4 tsp Nutmeg

2 tsp Cumin

2 TBSP Chili Powder

1 1/2 C. cooked Quinoa

1 Sweet Potato, cubed

Salt to taste and hot sauce to taste

Heat the olive oil in a medium sized pot over medium-high heat.  Saute the onion, garlic and carrots for about 5 minutes.  Add the tomato sauce, black beans, vegetable broth and spices.  Stir in cooked quinoa and bring everything to a boil and reduce heat to medium-low.  Add the sweet potatoes and cover.  Simmer for about 30 minutes until potatoes are fork tender.  Add desired amount of hot sauce and salt.

 

 

 

 

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Eat, Uncategorized

Cranberry Relish

We are in the last stretch of Thanksgiving planning and shopping! Where has this month gone? One of my favorite Thanksgiving recipes is this cranberry relish dish.  It was passed along to me from a dear friend and I’ve tweaked it over the years.  It’s a fun addition to your Thanksgiving menu, and adds beautiful color to your table.  You can costomize it to your to your taste by adding more sugar to make it sweeter or less sugar for a nice tart relish.  You can make it in advance and freeze it as well for your convenience.

1 bag of fresh cranberries (finely chopped in food processor)

1 small can crushed pineapple

3 TBS honey

1/3 C – 1/2 C Sugar (depending on your preference)

1/2 C walnuts or pecan pieces

zest of naval orange

Juice of one naval orange

Combine all ingredients together

Wonderful for ham, pork, turkey and chicken

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Rotisserie Chicken Pot Pie

The nights are starting to get just a touch cooler around here with fall upon us. It’s not quite cool enough to dig out my cozy sweaters and wrap a scarf around my neck but I am dusting off some of those seasonal recipes I love to make this time of year. Chicken pot pie is one of those dinners that seems to be a hit with everyone’s palette in my family. I love making it, but I do cheat a bit to save on time. For me, using a rotisserie chicken from my local grocery store is the way to go!!! That thing is seasoned perfectly, cooked and ready to be shredded up. My other time saver is using Pillsbury brand prepared dough. Don’t try those generic brands, you’ll drive yourself crazy trying to roll that gummy stuff out…just stick with tried and true Pillsbury, it’s the best and easiest to work with. Lastly, I just pour those cute little frozen peas right into the hot mixture, there’s no need to warm them up first, the rest of the warm ingredients do the job for you. This recipe is so creamy and delicious, it’s the quintessential comfort food. Serve with some mashed potatoes and a fresh side salad, your family will love it and you!

Chicken Pot Pie

Pastry for double crust pie (I use pillsbury prepared crust..shhhhh)
1/2 C onion chopped
1/2 C carrot chopped
1/4 C butter
1/3 C all purpose flour
1/2 tsp salt
1/2 tsp dried sage
1/2 tsp dried thyme
1/8 tsp pepper
2 C chicken broth
3/4 C milk
1 10 oz package frozen peas
3 C shredded rotisserie chicken
garnish with parsley

Prepare pastry in dish and set aside

In a saucepan saute onions and carrots in butter until tender. Stir in flour, salt, sage, thyme and pepper. Add the chicken broth and milk all at once. Cook and stir continually until thick and bubbly. Stir in the frozen peas and chicken and heat until bubbly. Pour chicken mixture into a pie pan that has been prepared with the crust. Add the second layer of crust over the top and seal the edges, discard any extra crust. Using a sharp knife, make four slits in the top. Bake in a 450 degree oven for 15-20 minutes or until pastry is golden brown.