Tag: black beans

A New Chili and a New Season

After a wait that felt far too long, I can say that it is unequivocally Fall. There is crispness in the air. Windows and doors are finally open to let the act of breathing real fresh air become a daily occurrence. Mama D’s Kitchen is ready to produce some heartier fare. So, it is time to get the Slow Cooker out of its hiding place and let it do some of the work of producing something delicious.

I feel the need to go on record that I have a love/hate relationship with the Slow Cooker. I love how whatever you cook in it envelopes the house with wonderful aromas. I like the fact  that once the ingredients have been prepped and added, there is nothing more to do. You can set it and forget it and go out and enjoy a perfect Fall afternoon, knowing that when you return home, wonderful smells and tasty comfort food will be waiting. Even though these are great pluses, I have a few issues with this “counter top time saver”. In my opinion there are some things that shouldn’t go in a crock pot. I’m not a fan of pot roast in a slow cooker. I know that borders on blasphemy, but I find the taste and texture of both the meat and its accompanying vegetables to be a bit watered down. I also take issue with the fact that in order to set it and forget it, one must do a certain amount of cutting, measuring, and even pre-cooking to have everything ready to spend the rest of the day getting happy. I’m not afraid of a little work, but at times it seems that there is a lot of active prep time to get to the passive cooking part of the equation.

That being said, I do respect this appliance enough to make space for it in my very small kitchen. The things it does well, it does very well. My favorite things to make in a slow cooker are soups and chilies, which brings us to this recipe; Chicken Chili. Once again I must give credit to a food magazine for the inspiration for this dish. The initial idea came from the October Cooking Light Magazine. It featured a Slow Cooker Chicken Chili. Reading through the recipe, I was taken by several things. The combination of Butternut Squash and Hominy blending with chicken sounded like a “million dollar trio.” There was also a step that called for pureeing a can of beans to add body and thickness to the dish. Now comes the point where I incorporate some Mama D magic.img_2593

The recipe was obviously going to be a chili on the “white side,” but I had something a little different in mind. I also had a random array of ingredients that I wanted to use up. I did puree a can of beans, Pintos, to be exact. I blended this with some homemade chicken stock and a decent amount of homemade chili sauce that had been living in the freezer. Another one of my issues with a slow cooker is that the cooking process creates a lot of liquid. I was making chili not soup so I wanted a thicker sauce. I took the liberty of adding some Masa Harina to act as a thickening and add a little more earthy corn taste. Then there was the matter of vegetables. I added a lot of onion and garlic (this is Mama D’s Kitchen after all) along with some chopped Poblano Chilies. This along with canned green chilies upped the ratio of veg. to meat to about 3 to 1. A can of Black Beans jumped into the pot as well. img_2597The chicken part came from a bag of scraps that was also lounging in the freezer. Any time that I buy boneless/skinless chicken parts, I save the trimmings for some future use, like chili. Waste not, want not is my motto.img_2601

I put the ingredients into the Slow Cooker in a specific order. The veggies went in first and were mixed with the liquid ingredients. I topped this savory bed with the chicken, much like most Slow Cooker recipes suggest. Then, finally, came the set it and forget it part.

We enjoyed a walk and a cocktail and returned home to wonderful smells. A tip of the lid and a rise in temperature (to complete the thickening process) and in a brief half hour it was ready to serve. img_2607

The garnish involved some Queso Fresco and Sour Cream laced with salsa and cilantro. A wedge of lime added some brightness. This is chili on the mild side. Using a hotter chili like Anaheim and Chipotle Chili Powder would definitely up the heat. You could add a different bean or add more of them and it will be great. Since I respectfully borrowed the idea from Cooking Light, any modifications are more than all right.

Chicken and Butternut Squash Chili
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Servings
6
Servings
6
Chicken and Butternut Squash Chili
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Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. Spray a 6 quart Slow Cooker lightly with non-stick spray. Add the squash, peppers, onion, garlic, hominy, chilies, and black beans to the cooker and stir to combine.
  2. Combine the pureed beans, chicken stock, and red chili sauce in a bowl. Add the masa harina and stir or whisk until the mixture is smooth.
  3. Add the chili powder, cumin, and oregano to the liquid ingredients and stir once more. Pour the liquids into the cooker and stir to combine everything well.
  4. Cut the chicken into bite size pieces. Lay the chicken pieces on top of the vegetable mixture. Cover and cook on Low for 6 - 8 hours (the heat on every slow cooker is different so adjust the time according to how yours cooks).
  5. At the 6/8 hour point, stir the chicken into the other ingredients. Give things a taste and add more of any seasoning you think it needs.
  6. Tilt the lid slightly and turn the heat setting to High. Allow the chili to cook until it is the thickness that you like.
  7. While the chili is cooking on High, mix the sour cream, salsa, and cilantro together. Set aside.
  8. When you are ready to serve, ladle into bowls. Pass the sour cream mixture, lime, and cheese at the table.
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Another thing to remember with Slow Cookers is that the long cooking process pulls lots of moisture out of the ingredients. Once the dish is cooked it is a good idea to taste test for seasoning levels. That sauce with a  spicy zing at the beginning may have gotten watered down over the hours and will be in need of a booster shot of seasoning.

I am very happy that Fall is here and that there will be many more hearty and healthy dishes coming from the Kitchen of love. There may even be a few more Slow Cooker adventures, within reason, that is.

Supper Without Meat: Overstuffed Poblano Peppers

Having established my supper parameters, I’d like to share another recipe that fits my working definition of Supper, more or less. This also is a Meatless Monday Meal that can be considered gluten-free, more or less.

I remember my mother’s stuffed peppers. she started with large green bell peppers  that she filled with a mixture of rice, tomato sauce, and ground beef. They roasted  in her oval dutch oven until they were tender and golden. They were hearty and satisfying, yet a little boring. Now that I am entering into a Stuffed Pepper Supper, I wanted something a little more adventurous. I have shared another Stuffed Pepper Recipe that is more of what my mother’s used to be but with a distinctive Italian flavor. This time out I was feeling a bit Southwestern and the resulting dish really goes in that direction. I was also looking for something that was quick and easy and this recipe delivers on that level as well.

I chose Poblano Peppers as the vessel, cutting the tops off to create  boats of deep green. These were more like a canoe than a boat and that is how the “overstuffed” came to be to be in the name.2015-08-31 18.53.39The poblano pepper tops joined red and green bell pepper along with some jalapeno to create the veggie base. Of course it wouldn’t be a Mama D recipe if there wasn’t some onion and garlic, so that made a noticeable presence. These ingredients all got happy as they sautéed in some olive oil.2015-08-31 18.53.07

Brown rice came along as the starch. This is a great use for leftover rice or any other grain for that matter, because you only need a cup or so. Mine wasn’t leftover which allowed me to cook it in some vegetable stock that was seasoned with cumin and chili powder. You can always give that Latin flair to your leftovers by adding some of the above spices to you grain. 2015-08-31 19.04.30Instead of the usual tomato sauce, I used some Red Chili Sauce that I had in the freezer. I’ve shared this recipe before and it’s another great item to make ahead and have for occasions such as this. 2015-08-31 19.05.32Last but not least, I added a can of Black Beans.2015-08-31 19.11.56 These were the reduced sodium variety that are becoming easier to find these days.Everything simmered together for 10 minutes or so before it was spooned into the pepper boats until they were quite overflowing and in serious danger of sinking. 2015-08-31 19.33.44They baked in the oven for 20 minutes before they were topped with some cheese. In this case it was Munster (because that’s what I had on hand), but any melting cheese would be good. I’ll try Pepper Jack or Quesadilla Cheese next time. A quick pass under the broiler and they were ready to serve.2015-08-31 20.12.01This recipe makes enough to over stuff four peppers. I only made two and used the rest of the filling for some killer “chip-less” nachos the next day. This is a great recipe to personalize. Add more veggies if you like or use quinoa, couscous, even farro for your grain. I kept this on the mild side, but you could add more jalapeno and spicier chili powder to up the heat ante. There’s always hot sauce du jour that can be added at the table to bring on more heat. In my case it was Tapitio, a Mama D favorite.2015-08-31 20.13.53

Overstuffed Poblano Peppers
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Servings
4
Servings
4
Overstuffed Poblano Peppers
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Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Slice off one side of each poblano to create a boat like vessel. Chop the removed pepper pieces and add to the other peppers. Place the pepper boats in a baking pan that has been coated with cooking spray and set aside.
  2. If you don't have cooked rice, cook 1/2 cup of brown rice in 1-1/2 cups of vegetable stock or water that is seasoned with half of each the cumin and chili powder. This should take 30 - 40 minutes. You can do this earlier in the day or even the night before.
  3. In a large fry pan heat the olive oil. Add the chopped onions, peppers, and garlic, tossing to coat everything. Cook over medium heat until everything begins to soften.
  4. Add the remaining cumin and chili powder and let them cook and get fragrant for a couple of minutes. Stir in the rice and toss until well combined with the vegetables. Cook a couple of minutes more.
  5. Add the chili or tomato sauce, stirring it in well. Allow to cook a few more minutes. If the mixture seems dry add some of the vegetable stock as the mixture cooks. Stir in the drained beans and toss to combine.
  6. Divide the filling between the pepper boats. They will be filled to overflowing which is perfectly fine. Cover loosely with foil and bake at 350 degrees for 20 - 25 minutes. The boats should be soft and the filling hot.
  7. Remove the foil and sprinkle some of the shredded cheese on top of each pepper. Broil for 3 minutes or so until the cheese is melted and beginning to brown.
  8. Remove from the oven and allow to rest for 5 minutes before serving. Pass your hot sauce of choice at the table.
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There are probably as many variations on a stuffed pepper as there are readers of this post. Make you own version that will float your (pepper) boat. As always you are welcome to share your adventures right here. I hope that you do.

Turkey, The Gift That Keeps On Giving

Back around Thanksgiving, the bus company that I work for gave me (and every other employee) a frozen turkey. This kind gesture is a throwback to another era when employees were given a token of appreciation at the holidays for the work they did. That turkey or ham might have meant that a family could have a real holiday dinner. Today we are more jaded and some of us are better off so that a small turkey seems like small potatoes (sorry, odd analogy) to some. Still, it is 12 pounds more  turkey than I have ever received from any other company I’ve worked for.

The gift turkey had resided in my rather small freezer since then and the time had come to allow it to do more than take up space. So, not long ago, I thawed it and prepared it to give my family the gift of roast turkey. I prepared it simply stuffing it with lemons and onions fresh thyme and garlic. I rubbed it inside, outside and under the skin with smoked paprika herb butter. It emerged golden brown and yielded moist meat that our family enjoyed casually in shifts. This was definitely not a traditional turkey dinner. Twice Baked Potatoes and Broccoli Slaw were the only accompaniments. More than a little “picking” took place and I personally enjoyed my share standing next to the stove.

The thing about turkey is there is a lot of it. Even a small bird offers many meals. While we have enjoyed the sandwiches, pot pie, and continued “picking,” the carcass, those skeletal remains, is perhaps the best gift of all. A bit of meat, some skin, and of course those bones wherein the flavor lies are waiting to transform on the stove.DIGITAL CAMERA That’s why Mama D made turkey stock. I’ve shared recipes for chicken and vegetable stock before and the process for turkey stock isn’t all that different except maybe for needing a bigger pot. A mirepoix is sweat in a soup pot.DIGITAL CAMERA Then water, heat, and time work their magic and stock is born.DIGITAL CAMERAWhile the straining process isn’t pretty, it is necessary as is a cool down, to allow the fat to rise leaving golden goodness. To accomplish this, I used my large “walk out” refrigerator.DIGITAL CAMERAThe resulting stock was divided into manageable portions, and the next layer of the gift of turkey began.

One gift that I particularly enjoyed was a wonderful Turkey Sausage Soup. I was in the mood for something with a little spicy Southwestern feel, so I started with some spicy smoked turkey sausageDIGITAL CAMERA and added a bit of jalapeno and the requisite onions and garlic. Black beans and red bell peppers further enhanced the flavor profile. For a little twist on ingredients, I added some roasted sweet potato. I roasted it and added it to the soup near the end of cooking so that it would keep more of its flavor and texture.DIGITAL CAMERAI relied on a good bit of cumin and a modest amount of ancho chili powder to season the soup. This would be great with any chili powder that you like and you can make it as spicy (or not) as you want. That’s the beauty of soup. some aromatic vegetables, good stock and your imagination result in a pot of goodness that warms the body, soul, and heart. DIGITAL CAMERA I finished the soup with lime juice and topped it with a few home-baked tortilla strips (Cut corn tortillas in strips and lay on a baking sheet coat lightly with olive oil cooking spray and sprinkle with salt. Bake 7 minutes at 325 degrees, turn, repeat the spray and salt routine and bake for 7 minutes more.) and some avocado. This was good lovin’ in a bowl that was even better the next day.

Spicy Turkey Sausage Soup
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Servings
4
Servings
4
Spicy Turkey Sausage Soup
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Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Spray a small baking pan with cooking spray and add the sweet potato cubes. Spray the cubes lightly with cooking spray and roast in a pre-heated 375 degree oven for 15 - 20 minutes, until the cubes are lightly browned and tender. Set aside.
  2. While the potatoes are cooking, cut the sausage in half lengthwise then slice into 1/2 inch half moons. Heat a large soup pot over medium high heat. Add the olive oil and swirl to cover the bottom of the pan.
  3. Add the sausage moons and toss to coat. Cook for 7 minutes or so until the sausage begins to brown. Transfer to a plate using a slotted spoon leaving the drippings in the pan.
  4. Add the onions to the pan and stir to coat with the drippings. Cook for 5 minutes until the onion begins to soften and brown.
  5. Add the peppers and garlic to the pan and cook, stirring occasionally for another 5 minutes or so. The peppers should begin to soften and the garlic should be fragrant. Use a very small amount of the stock if things get too dry.
  6. Return the sausage to the pan. Add the cumin and chili powder. Cook and stir for 2 - 3 minutes. Pour in the stock. Bring just to a boil. Reduce the heat to medium and simmer for 30 minutes or so.
  7. Add the reserved sweet potato and the drained beans to the pot and cook over low heat another 10 minutes. Squeeze the juice of the lime into the soup. Stir and taste to adjust the seasonings.
  8. Ladle into four soup bowls. Top with a few tortilla chips and some avocado cubes and serve.
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The turkey will live on to bestow more gifts of love since there are several more bags of stock in the freezer. I don’t know what they will turn into, but I will think of that kind gesture of the gift of turkey when I use them.

 

Springing Ahead with Quinoa

According to the calendar, Spring will be here in two weeks. According to what I see out my window… it may be here in name only. There is nearly two feet of snow in my yard, I have to put on a jacket to get the mail, and don’t even get me started on the pot holes and giant snow banks.

fat squirrelFor those of us in the Midwest this has been the Winter of Our Hibernation. As with many hibernating animals I have put on an extra layer of fat to sustain me through these frigid times. What was comfort from the cold is now displeasure in the mirror.

Comfort food gives us comfort, and I’ve taken more than my share of it lately. Now the time has come to look at  lighter and healthier food. First on the menu board is Quinoa  

This “super food” has been the darling of the food world for some time. It is rich in fiber and vitamins, and has essential amino acids that make it a complete protein. It cooks in the same manner and time as rice, but is a lot more interesting both in taste and appearance. The little spirals which are actually the germ make an interesting presentation especially in the red and black varieties.IMG_1416-1024x768colored quinoa

It makes a great side dish embellished or not, It can be eaten as a hot cereal for breakfast with dried fruit and a sprinkling of nuts. I haven’t found a vegetable that it doesn’t like, making  wonderful salads that put the  pasta variety to shame. I think Quinoa with a plethora of veggies and a light dressing is a great lunch or light supper.DIGITAL CAMERAThis is an Italian inspired salad. The quinoa is joined by sun-dried tomatoes, artichoke hearts, roasted red peppers, mushrooms and olives, Dressed with olive oil and balsamic vinegar, it is an antipasto tray that eats like a mealDIGITAL CAMERA

 

Italian Quinoa Salad
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This protein rich, meatless salad can be a one dish meal for four or a side dish for 6.
Servings
4
Servings
4
Italian Quinoa Salad
Print Recipe
This protein rich, meatless salad can be a one dish meal for four or a side dish for 6.
Servings
4
Servings
4
Ingredients
Salad
Dressing
Servings:
Instructions
  1. Heat the 1 tablespoon of olive oil in a medium skillet. Add the onion and cook for 3 minutes. Add the Cubanelle and mushrooms. cook another 3 minutes. Add the garlic and cook 2 minutes more. Remove from heat and allow to cool.
  2. Put the cooked quinoa in a large mixing bowl. Add the roasted peppers, artichoke hearts, sun-dried tomatoes and olives and toss to combine.
  3. Add the cooled onion mixture to the bowl and toss once again.
  4. In a small jar with a lid add all of the dressing ingredients (except salt and pepper). Close tightly and shake until the ingredients are emulsified.
  5. Pour the dressing over the quinoa and vegetables and toss to coat. Cover and refrigerate for several hours. Remove from refrigerator 15 minutes before serving. Taste and add salt and pepper as needed.
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Southwestern flavors also have an affinity with quinoa. This is possibly my favorite Quinoa salad. Roasted poblano peppers and corn, black beans, red bell peppers, onions and tomatoes are combined with cilantro, avocado and a garlic lime dressing. 

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The Southwestern flavors coupled with the nutty chewiness of the quinoa make a one dish meal the is good and good for you. The veggies are chopped in small dice that compliment the quinoa and make for easy eating.

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The dressing starts with canola oil that gently heats with minced garlic and cumin seeds. Lime zest, ancho chili powder, smoked paprika, and a touch of Agave Nectar combine with lime juice and ground cumin to create a flavor burst that brings the whole thing together.DIGITAL CAMERA

 

Southwestern Quinoa Salad
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The nutrition of quinoa and the flavors of the southwest come together in a healthy and flavorful meatless main dish salad. It's also great as a side dish.
Servings
4
Servings
4
Southwestern Quinoa Salad
Print Recipe
The nutrition of quinoa and the flavors of the southwest come together in a healthy and flavorful meatless main dish salad. It's also great as a side dish.
Servings
4
Servings
4
Ingredients
Dressing
Servings:
Instructions
  1. To roast Poblanos: Place poblanos under the broiler for 10 minutes or so, turning as the skin blisters. It should be blistered on all sides. Remove the peppers to a shallow bowl and cover with plastic wrap. Allow to sit for 5-8 minutes. At this point the skin should come off easily. Remove the stem and seeds and chop.
  2. Put the quinoa, bell peppers, poblano, onion, corn and black beans in a large mixing bowl. Toss to combine.
  3. Add the avocado and cilantro to the bowl and toss gently to combine.
  4. Pour the canola oil into a small fry pan. Add the garlic and the cumin seeds and heat over low heat until the garlic stats to sizzle. Remove from heat (do not let the garlic brown) and set aside to cool before adding to the dressing jar.
  5. Combine all of the dressing ingredients in a jar with a lid. Cover tightly and shake until ingredients emulsify.
  6. Pour the dressing over the ingredients in the bowl and toss gently to combine.
  7. Cover the salad and chill for several hours. Remove from refrigerator 15 minutes before serving. This serves 4 as a main dish and 6 or more as a side dish.
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NOTE: To make 3 cups of cooked quinoa; Rinse 1 cup of quinoa under cold water for 2 minutes and allow to drain. Combine with 2 cups of water in a saucepan. Add a pinch of salt. Bring to a boil. reduce heat and cover. Simmer for about 15 minutes. Quinoa should be al dente. Drain off any water that might be left in the pan.DIGITAL CAMERA

Make either of these salads at least a few hours ahead so that the flavors have chance to get acquainted. They can mellow in the refrigerator, but let them sit out for about 15 minutes before serving. The color and texture are interesting and the flavor is incredible.

I’m taking the first steps to lighter and healthier food. Just like Winter is the season for comfort, Spring is the season for light and bright in the air and in the kitchen.

Love, Mama D