A Fall Favorite - Quinoa Chili

It's been a while - so HELLO again! 

I hope this blog finds you well and enjoying FALL wherever you might be.  I think of this blog often and go to it for recipes that are tried and true.  At all times I have words in me that I'd love to share (and recipes too), but in this season my arms are literally full.  The newest Olive, Evelyn Lee, will turn a year old in 2 months.  Her favorite foods are strawberries and avocados.  She loves books, crawling up the stairs, and swinging outside!  I'm such a different mom 10 years later.  I think for the better as my perspective on these first few years of life has changed.  I know now why people say, "it goes by so fast."  And because of that I am trying to really cherish it all.

We are building a house in this season and will move in this spring/summer.  It's on land and our plan is to have honey bees, chickens, and some kittens.  I want a chicken coop like my friend Jen's.  Her chicken's have the nicest pet house I've ever seen.  Google chicken coops and you'll be amazed at what you see.  It might sound silly but I am also praying for cows.  Even as we were walking the land today I could see Bentley being more and more open to my cow idea.  I'd like belted galloways (the oreo cookie cows) but I'd really take any.  We had cows growing up and there is just something about a cow in a pasture that makes me want to slow down.  And they remind me of my grandfather Allison who I miss and think of so often.  One of our new neighbors has a pig which I am sure my girls will now add to their list.  Bentley and the girls are praying I change my mind about goats, but right now I am still not convinced.  

I've been reading a lot too.  A LOT.  I'll blog soon about some of the good ones.  This season is mostly non-fiction.  I feel sometimes like I'm back in college trying to juggle several reads at the same time.  But it makes me happy to read and it's even better when I get to sit with others and discuss.  God has so graciously allowed me to disciple some incredible young women in this season.  Discussing the Bible and good books with them keep me learning and growing too.  

Now on to the recipe (the real reason you clicked on this link).  My friend Ashley brought me a mason jar of this chili recently and it's so yummy!  She's made it before and I've made it too, but realized I didn't have it on the blog.  Make this chili this week and double the recipe so you can give some to someone who could use a home cooked meal by a friend.  Serve with some cornbread muffins and enjoy!  

xo - 
leanne


Healthy Quinoa Chili (5 stars)
*this is a tex-mex dish which can be served with avocados and stuff like that.

2 cups vegetable stock 
1 cup quinoa, rinsed well
1 tbsp veg broth (or olive oil if you are not being hard-core)
1 large onion, diced
2 cloves garlic, minced
2 stalks celery, diced
1 carrot, peeled, diced
1 red bell pepper (capsicum), seeded, diced
2 cans (400g) diced tomatoes with juices
2 cans (420g) kidney beans, NOT drained
1 tsp chili powder
½ tsp dried oregano
½ tsp ground cumin
salt and freshly ground pepper
1 cup corn kernels (drained if using canned)

Bring vegetable stock to boil in a medium saucepan. Add quinoa, stir, cover, and simmer on lowest setting until ready, about 15 minutes. You’ll know it’s ready when little curls stick-out from the grains. Set aside. In a large saucepan or stockpot, heat the olive oil over medium-high heat. Add the onions and garlic, and saute until tender, about 3 minutes. Add celery and carrot, and saute until tender, about 3 minutes. Add bell pepper, tomatoes, kidney beans, chili powder, oregano and cumin, salt and pepper. Bring to boil, reduce heat and simmer, uncovered, for about 30 minutes, stirring occasionally. Stir-in quinoa and corn. Serve topped with diced avocado, tofu sour cream, cilantro (fresh coriander), and/or shredded cucumber, and with a side of corn chips or cornbread/corn muffins. To freeze chili, let chili cool completely and freeze in freezer-safe containers. To cook from frozen state, pop chili into an oven-safe casserole dish and COVER with a lid or aluminum foil before baking for 50 minutes at 375F/190C.

Mexican Quinoa

My friend Rachel made this quinoa dish for our Book Club last month.  It was a huge hit!  

We read Kelly Minter's new book, Wherever the River Runs.  I highly recommend the book - favorite I've read this year - and I've read a lot of good books!  

enjoy both-

leanne

ONE PAN MEXICAN QUINOA

Prep Time  10 minutes

Cook Time  25 minutes

Total Time  35 minutes

Yield  4 servings

INGREDIENTS

·         1 tablespoon olive oil

·         2 cloves garlic, minced

·         1 jalapenos, minced

·         1 cup quinoa

·         1 cup vegetable broth

·         1 (15-ounce) can black beans, drained and rinsed

·         1 (14.5 oz) can fire-roasted diced tomatoes

·         1 cup corn kernels

·         1 teaspoon chili powder

·         1/2 teaspoon cumin

·         Kosher salt and freshly ground black pepper, to taste

·         1 avocado, halved, seeded, peeled and diced

·         Juice of 1 lime

·         2 tablespoons chopped fresh cilantro leaves

INSTRUCTIONS

·         Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.

·         Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro.

·         Serve immediately.

Mellow Lentil Soup

Don't let the longer list of ingredients fool you - most are dried herbs!  This soup has such a yummy flavor and is nicknamed the "Sniffle Soup."

Creamy Tahini & Broccoli Pasta

Honestly just going off the name of this recipe, I probably would have never tried it!  However, my friend Ashley gave me the recipe, and we usually like very similar foods.  We made it on one of our cooking nights and it was delicious.  My kids thought so too which is always a plus!  The chickpea & tahini mixture give it the creamy texture.  There are three  ingredients in the recipe that you might not use frequently.  They are tahini (ground sesame seeds), kelp granules (found in a seasoning mix at Whole Foods) & liquid aminos (a soy sauce alternative).  You could leave the kelp granules out if you don't frequent WF or want to spend the money.  The dish is creamy, yet light!  Let us know if you give it a try!

Creamy Tahini & Broccoli Pasta

1 (15-ounce) garbanzo beans (also known as chickpeas), drained & rinsed
1/2 cup tahini
2 Tbs. liquid aminos (or soy sauce - shoyu is a healthier brand)
Juice of 1 lime
1/2 teaspoon kelp granules (found in seasoning mix @ WF - or leave out)
1 (16-ounce) package whole wheat linguine
1 small onion, diced
1 (16-ounce) package frozen broccoli (I double this because my family loves broccoli)
1/8 teaspoon crushed red pepper flakes (more or less depending on how much heat you like)

Orzo with Roasted Vegetables

I made this recipe with friends several weeks ago.  It takes some time to chop the vegetables, but otherwise is a simple recipe to make.  A great summer dish to serve your family and eat the leftovers for lunch!

1 small eggplant, peeled and 3/4-inch diced
1 red bell pepper, 1-inch diced
1 yellow bell pepper, 1-inch diced
1 red onion, peeled and 1-inch diced
2 garlic cloves, minced
1/3 cup good olive oil
1 1/2 tsp kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound orzo or rice-snapped pasta

For the dressing:
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup good olive oil
1 tsp. kosher salt
1/2 tsp freshly ground black pepper

To assemble:
4 scallions, minced (white and green parts)
1/4 cup pine nuts, toasted
3/4 pound good feta (optional)
15 fresh basil leaves, cut into julienne

*Note - I use less olive oil than the recipe calls for - only what I need to coat the vegetables.  Also, I sprinkle the feta lightly over the dish.

Preheat the oven to 425 degrees F.

Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan.  Roast for 20 minutes, until browned, turing once with spatula.

Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender.  Drain and transfer to a large serving bowl.  Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.

For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables.  Let cool to room temperature, then add the scallions, pine nuts, feta, and basil.  Check the seasonings and serve at room temperature.

Recipe from Barefoot Contessa Parties, foodnetwork.com.

enjoy -
leanne

Summer Enchiladas

This is one of my families favorite meals!  It's easy, healthy, and you can use fresh summer vegetables!  

Enchilada Sauce

Ingredients:

1/2 cup diced red onion

1 tsp minced garlic

1/2 cup low sodium vegetable broth

1 tbs chili powder

1 tbs honey

1 tbs ground cumin

1/2 tsp salt

1 (28 oz) can or jar of crushed tomatoes (undrained)

Saute onion & garlic in a nonstick skillet for 5 minutes until tender.  Stir in broth and remaining ingredients.  Reduce heat and simmer 30 minutes.  

Enchiladas

Ingredients:

2 cups diced zucchini

1 (10 oz) package frozen whole kernel corn (or you can use fresh)

1 (15 oz) can black beans, rinsed and drained

3 cups Enchilada Sauce (see above)

8 tortillas 

1 1/2 cups shredded cheese (optional)

Preheat oven to 350 degrees.

Saute zucchini and corn in a nonstick skillet over medium-high heat for 5 minutes or until vegetables are tender.  Remove from heat and stir in beans.

Spread 1 cup Enchilada Sauce in the bottom of a 13X9 inch baking dish.  Spoon 1/2 cup zucchini mixture into each tortilla and roll up.  Place tortillas seam-side down in baking dish.  Spread remaining 2 cups of Enchilada Sauce evenly over the tortillas.  

Cover with foil and bake at 350 degrees for 30 minutes.  Uncover & sprinkle with cheese.  Bake for 10 more minutes uncovered until the cheese melts.

Hope you are enjoying slower summer days!

-leanne

Oven Baked Chicken Fajitas

1 lb. boneless, skinless chicken breasts, cut into strips

1 packet taco seasoning (Whole Foods has a great "clean" packet without added funky chemicals.  Warning:  Trader Joe's taco seasoning is SPICY)
1 15oz. can petite diced tomatoes, drained
olive oil
3 large bell peppers, seeds removed & sliced
1 container sliced baby portabella mushrooms
1 medium onion, sliced

Crockpot Turkey White Bean Pumpkin Chili

This is ridiculously good!  Three out of five of us love it, the other two (otherwise known as my picky 5 year olds, cough cough) wouldn't touch it with a 10 foot pole, but that's how things roll at my house 9 times out of 10, ha.  Hands down favorite chili recipe I've had in a while.  The crazy thing is, you can't even taste the pumpkin, but it adds this cozy warm flavor to chili that is so unexpectedly perfect.  I tweaked the original recipe some and here's what I'm left with...

Linguine with Sun-Dried Tomatoes, Olives and Lemon

I can't take credit for this one.  It's Giada's.  And it's easy and good.  However, I tweaked it for our family's taste preferences and to increase its health value.

Linguine with Sun-Dried Tomatoes, Olives and Lemon
1 lb. whole wheat pasta of choice (linguine or thin spaghetti are our favorites)
1 c. (6 oz.) sun-dried tomatoes in oil, drained, then chopped
1 c. (4 oz.) green olives, pitted
1/2 c. fresh basil leaves
1 clove garlic
1/8 c. olive oil
juice of 1 lemon

Bring a pot of water to boiling.  Add pasta and cook until tender.  Drain and reserve 1 cup of pasta water.  Place pasta in large serving bowl.  In food processor, combine sun-dried tomatoes, olives, basil, garlic, oil, and lemon juice.  Pulse until blended but still chunky.  Pour the mixture onto pasta and toss until coated.  Add reserved pasta water, a ladle at a time, tossing after each, to reach the desired consistency.  Season with salt and pepper to taste.  Sprinkle with grated parmesan cheese if you like.

Dawn

Quinoa Lettuce Wraps

This recipe is courtesy of the Naked Kitchen, but we make some minor adjustments.  These wraps have circulated amongst a few of us, and we all agree this is a winner!  You know those yummy lettuce wraps at PFChang's?  Well, these taste virtually the same, but are plant-strong.  The best part is, the recipe makes a lot, and it saves well, so you can enjoy simple leftovers for up to a week! 

Vegetable Tostadas

The tostadas can easily become soft tacos if you skip broiling the tortillas. Serve with brown rice.

Ingredients

1 teaspoon ground cumin

1 cup chopped red onion (about 1)

1 red bell pepper (chopped)

1 cup fresh (2 ears) or frozen (thawed) corn kernels

1 cup chopped zucchini (about 4 ounces)

1/2 cup green salsa

2 cups black beans

3 tablespoons chopped fresh cilantro, divided

4 (8-inch) tortillas (We use Ezekiel tortillas –

http://www.foodforlife.com/product-catalog/ezekiel-49/tortillas

1 cup (4 ounces) shredded Almond, Rice, or Non-Dairy Cheese or Monterey Jack cheese

Fast Food Burgers & Steak Fries

This recipe is courtesy of Jeff Novick, MS, RD.  Be sure to check out his new DVD, Jeff Novick's Fast Food: Burgers & Fries! 

Strawberry & Lentil Salad

Yum!  Seeing that picture makes my mouth water!  This is a super easy meal that requires NO cooking and NO real recipe.  I know some of your ears just perked up!  The best part is, it is just as delicious as it is simple.  Because of the high protein content of lentils, this is a great salad to use as a meal.  If you choose to add meat, top with grilled salmon.

Minestrone Soup

1 can (28 ounces) diced tomatoes, undrained

1 can (15 ounces) great northern beans, undrained

1 can (15 ounces) kidney beans, undrained

1 cup frozen corn

2 medium stalks celery, thinly sliced

1 small zucchini, sliced

1 medium onion, chopped

1 cup shredded cabbage (I like purple cabbage for added color.)

½ cup whole wheat or brown rice macaroni/pasta shape of choice (uncooked)

1 ¼ cups water

2 vegetable bouillon granules

1 tsp. Italian seasoning

1 clove garlic, crushed

Heat all ingredients to boiling in a large pot on the stove.  Reduce heat to low, cover, and simmer about 15 minutes, stirring occasionally until the macaroni/pasta is tender.  Enjoy!

Veggie Night

At least one night a week at our homes is a "veggie night".  No recipes, no complicated menus, just veggies.  So simple and usually goes over well with everyone, even the less adventurous kids.  Tonight, scratch the planning, scratch the meat, and pile the table with several veggies.  Here's what we've got on the table tonight:
Baked Sweet Potatoes
Baked Apples
Lemon Garlic Green Beans
Roasted Asparagus
(Substitute other green vegetables to your liking, for beans &/or asparagus)

Taco Bar Night

An easy, nutritious weeknight meal we often have in our houses is “Taco Bar Night.”  You can prepare most of the ingredients ahead of time and put in containers in the fridge to be pulled out for dinner.  This     is great especially for nights when you have after school activities and everyone’s eating at different times.    Be creative and add whatever ingredients your family likes!

Whole Wheat Tortillas – (We recommend Ezekial Tortillas in the Whole Foods Freezer section or using baked tortilla chips from Whole Foods)

Beans – Black, Pinto, Refried (make sure it’s on the bean in the can)

Roasted Sweet Potatoes – See recipe below on how to prepare

Lettuce  or Cabbage

Corn – we like frozen corn that has been thawed

Radishes, Cucumbers, Tomatoes – diced

Olives

Brown Rice – You can buy microwavable brown rice in the freezer section of most grocery stores

Avocado – Or Guacamole (we mash an avocado and add garlic salt and bragg liquid amino to ours)

Cilantro

Salsa – Amy’s and Muir Glen are “clean brands” or you can make your own

If you already do “Taco Bar Night” and want to experiment a little more, please check out our blog post Black Bean and Sweet Potato Tacos for another creative version of tacos.

GYG Bowls

We recently discovered Kris Carr and her books and website Crazy Sexy Life.   Her journey with food is fascinating!  I hope you will read more about her and the amazing power of food in her life!

We've adapted the following recipe to throw in our Grab Your Green (GYG) bowl (compliments of Dawn's artistic side.)  Kris calls them Buddha Bowls and they start with a grain such as quinoa or millet.  You add all your leftover RAW veggies for a meal packed with nutrients!  Using avocado makes it creamy!  

Note:  Pomegranates and Blueberries were dessert :)

Quiona or Millet (prepared according to the package)

Add all your favorite veggies!  The combinations are endless!  Toss and Enjoy!  Here are a few we love!

-broccoli or cauliflower (cut in tiny florets)
-finely chopped greens (kale, romaine, arugula, spinach, etc)
-onion or scallions
-grated carrot, zucchini, squash, beets
-diced celery, cherry tomatoes
-1 – 2 cloves fresh garlic
-ground flax and/or chia seeds
-avocados 
-lemon juice 
-sea salt or Braggs Amino Liquid
-dash of cayenne

Vegetable Stir Fry

An excellent way to get multiple vegetables in your dinner time meal is through serving stir fry.  Many of you have weekly produce delivered to your houses and wonder what to do with some of the vegetables in your boxes.  Others enjoy shopping at the farmers market this time of year.  A stir fry is a great way to experiment with a variety of flavors!


Our Base:
1 - 2 tablespoons of water or low sodium vegetable broth (you might need more depending on how many vegetables you add)  Note:  We use water and vegetable broth instead of oil.
1 1/2 yellow onions, chopped (you can buy onions pre-chopped in the fridge and freezer section)
1 tsp. Braggs Amino Acids (found at Whole Foods on the Asian Foods Isle) - alt. to soy sauce
1 clove garlic, chopped


Vegetables:
Mixture of your favorite stir fry vegetables - mushrooms, green/red/yellow peppers, bok choy, broccoli, asparagus, carrots, snap peas, etc.
(Note:  Trader Joe's and Whole Foods sells a pack of freshly chopped stir fry vegetables in the produce sections of the grocery store.  Also, you can buy a pack of frozen vegetables, but we prefer fresh for taste!)
1 cup of Collards, Kale, or Spinach


Brown Rice or Quinoa:
Cook according to the package.  We use low sodium vegetable broth instead of water for added flavor.


Heat the tablespoon of water or vegetable broth in a wok on medium-high heat.  Add your onion and saute 8 - 10 minutes until translucent.  Adjust heat to medium and add your chopped garlic for 1 minute.  Add all other vegetables and saute for 5 minutes or until desired texture is reached.  About 1 minute before removing from the heat, add in 1 cup of collards, kale, or spinach for added greens!


Serve over brown rice or quinoa.

Butter Bean and Basil Salad

Really yummy salad that's a little different from many I've had recently.  Enjoy!

2 15oz. cans butter beans, drained & rinsed

2 garlic cloves, minced

1/4 c. coarsely chopped basil

1 16oz. package frozen corn, thawed under running water

1 box grape or cherry tomatoes, halved (or 1 large tomato, chopped)

1/2 small red onion, chopped (1/4 cup)

2 T. lemon juice

1/4 c. balsamic vinegar

Mix all ingredients and chill at least 1 hour before serving.

Happy eats-

Dawn

Red Beans over Quinoa with Kale

I've been taking a break from trying new recipes for the last week or two.  I hit a little rough patch where it seemed every new recipe I tried was yuck.  I got frustrated with my two youngest, who won't try much of anything they don't know (which is basically everything except fruit!).  Life in general hit a crazy spell around the same time.  So, I've been cooking favorites, simple veggie meals, freezer meals, or what I like to call 'not perfect, but real life healthier options' (like whole wheat pizza crust, pizza sauce with no sugar or funky ingredients, and lots of veggie toppings).  The break was good.  And much needed.  As I've really been going full steam ahead on the cooking/new recipe front for about 6 months.  As much as I love cooking and trying new things, my brain and body needed a rest.  I finally just started feeling the itch to get cooking and experimenting again.

As we were going through recipes together over the weekend, for a fun little project we're going to be working on, LeAnne mentioned this was a good one.  I'd noticed it in my Engine 2 Diet book before and I knew it had the potential to be really great or really blah.  I decided that for my return to the kitchen, what better way to start than with a recipe that came recommended.  So, I gave it a try, adjusted a few things to my liking, and yay, success!  I did not expect any of the kids to eat it, even with the components separate, but figured if any of them would give it a chance, it would be my oldest.  She killed it!  I thought for sure I would have leftovers for the next day, but she wiped me clean out.  She is my rockstar foodie, for sure.  And the encouragement I need when I'm frustrated with the tiny ones.  What a strong, well fueled body she went to bed with tonight!

Red Beans over Quinoa with Kale

serves 2

1 c. veggie broth

1 c. water

1 c. quinoa

1/4 c. Trader Joe's Fire Roasted onions & peppers (frozen section), defrosted & chopped (or you can use fresh green pepper and onion)

1 bay leaf

1 clove garlic, minced

1/4 t. dried thyme

1/2 T. cider vinegar

1 can kidney beans, rinsed & drained

1 bunch kale, rinsed & coarsely chopped

To cook quinoa:

Place 1 cup quinoa, 1 cup water, and 1 cup veggie broth in a saucepan and bring to a boil.  Reduce to simmer, cover and cook until all water is absorbed (10-15 minutes).  When done, the grain appears soft and translucent, and the germ ring will be visible along the outside edge of the grain.  Remove from heat, and let the quinoa sit covered for 10 minutes.  Fluff gently with a fork.

To cook beans:

Saute the onions, peppers, garlic and bay leaf on medium heat in a saucepan with a splash of veggie broth or water, for 5 minutes until onions & peppers are translucent.  Add the thyme, vinegar, beans, and 1 cup of water, and cook on low heat for 5-10 minutes, or until broth thickens.  The bean mixture should get thick and stew-like.  Yum!

To cook kale:

Place coarsely chopped kale with 1/2 c. of veggie broth (or water) in a large covered pot on medium heat.  Cook the greens for 3-5 minutes, stirring occasionally, until wilted and tender.  

The recipe calls for serving on a plate with each ingredient nestled side by side, which I did for presentation.  But, then I stirred them all together to eat.  Delicious.  Perfect flavors. 

Happy green eats-

dawn