Sunday, January 19, 2014

Chicken Tortilla Soup with Black Beans

3 chicken breasts
2 tsp cumin
2 tsp chili powder
1 tsp paprika
½ tsp garlic powder
½ tsp salt
1 tbsp canola oil
1 large onion, chopped
3 cloves garlic, chopped
1 can diced tomatoes
1 can green chilies
1/2 can tomato paste
1 cartons (1L) chicken broth
4 cups water
2 cans black beans, drained and rinsed
2 tsp hot sauce (or to taste)

Garnishes:
Tortilla chips (broken)
Sour Cream
Diced Avocado
Grated Chedar Cheese
Cilantro

Preheat oven to 375 degrees. Mix cumin, chili pepper, paprika and garlic powder. Sprinkle half of mixture on chicken breasts and bake for 20 to 25 minutes, or until chicken is done. Shred chicken or cut into small chunks.

Heat oil in a large pot. Add onions and minced garlic. Cook until onions are translucent. Add the rest of the spice mix. Add chicken, tomatoes, chicken broth, and black beans. Bring to a boil, then simmer for 1 hour. Serve with any of the garnishes, especially tortilla chips.

This also works well in a crockpot. Combine all ingredients and cook on high for 4 hours or low for 8 hours.

Date Pecan Oatmeal Breakfast Bars

1 cup butter or margarine
1 cup brown sugar
2 eggs
2 tsp vanilla
1/2 cup liquid honey
1 tsp baking powder
1 tsp baking soda
½ tsp salt
2 cups flour
1 cup oatmeal
2 cups dates, chopped
2 cups pecans, chopped
Optional: unflavored protein powder

Cream margarine with sugar. Add eggs, vanilla and honey and mix until combined. Sift together the baking powder, soda and flour and add to creamed mixture. Stir in oatmeal, dates and pecans.

Spread in a large cookie sheet lined with parchment paper. Bake 350F for 13-15 min. til slightly browned. Cut into bars.

Pad Thai

8 ounces dried, wide and flat rice noodles
1/2 bag broccoli slaw or 3 cups bean sprouts (optional)

Sauce:
1/4 cup brown sugar
1/4 cup soya sauce
2 tbsp rice vinegar
2 tbsp fresh lime juice (about 2) plus wedges for serving
1 tbsp fish sauce
1 tbsp Sriracha (to taste)

1 lb boneless skinless chicken breasts, sliced into small strips
2 Tbsp vegetable oil and a dribble of sesame oil
1 red bell pepper, sliced into thin strips and strips halved
1 1/2 cups matchstick carrots
2 cloves garlic
3 large eggs
4 scallions (green onions), thinly sliced
1/2 cup fresh cilantro
1/2 cup chopped roasted, salted peanuts

Prepare rice noodles according to directions listed on package. In a mixing bowl, whisk together brown sugar, soy sauce, rice vinegar, lime juice and fish sauce, set aside.

While noodles are cooking, heat oil in a wok or large and deep non-stick skillet over medium-high heat. Once hot add chicken and saute until cooked through, about 4 - 6 minutes. Transfer to a plate, leaving oil in pan. Add bell pepper and carrots and saute 1 - 2 minutes then add garlic, green onions and saute 1 minute longer. Push veggies to edges of pan and crack eggs into center. Cook and scramble until eggs have cooked through. Add in chicken, noodles and sauce and toss everything together and cook 1 - 2 minutes.

Serve warm topped with lime wedges, cilantro, peanuts and optional red pepper flakes and sesame seeds.

Recipe source: Cooking Classy

Taco Seasoning

This recipe is all over Pinterest. This one from The Way to His Heart blog is quite good. I've adjusted a couple of the amounts for easier measuring. Bonus is no salt.

4 Tbsp Chili Powder
4 Tbsp paprika
3 Tbsp ground cumin
2 Tbsp onion powder
1 tsp garlic powder
1/4 tsp cayenne pepper

Combine all of the spices and store in a baggie or spice jar. Use 2 heaping tablespoons for each pound of meat plus 1/2 cup of water. Cook until most of water has evaporated.

Sunday, January 12, 2014

Stuffed Peppers

1 lb lean ground beef
1 large onion, chopped
2 cloves garlic, finely chopped
1 tbsp Taco seasoning
1 cup Salsa
1 can black beans, drained
1 cup rice (cooked)
4 peppers (red are best)
Shredded cheese

Cook beef with onion and garlic til cooked. Drain any excess fat. Sprinkle with Taco seasoning. Add salsa, beans and rice and simmer on low for 15-20 minutes. Cut peppers in half and remove seeds and white stuff. Place in a 8 x 11 pan. Stuff rice mixture into peppers halves and top with grated cheese. Bake at 350F for 20-30 minutes, depending on how thick your peppers are.
Yield: 8