Garden Chili

Because I'm doing the Daniel Fast I was reminded of another vegetarian dish I made. A while back a friend of mine asked me to make her some chili. She requested the vegetarian version of this one, but I didn't have the ingredients for it so I concocted a new one. It was inspired by the diner style garbage plates, it may be a California thing so I'll explain. A garbage plate is when you take whatever's in the fridge that's about to go bad, dice it up in scrambled eggs and serve with or on top of potatoes (hash browns or home fries). Its to die for! Same thing with this chili. I thought about naming it garbage chili, but garden sounded more appetizing, ha ha.

Ingredients

2 cans of pinto beans
2 cans of dark red kidney beans
2 cans of black beans
1 large can of diced tomatoes
1 box (32 oz) of vegetable stock
3 small poblanos (diced)
1 medium onion (diced)
1 large zucchini (diced)
1 large carrot (diced)
1 bag (10 ounce) frozen corn
2 tbsp of chili powder
2 tbsp of cumin
1 tbsp of garlic powder
1 tbsp of onion powder
1 tsp of cayenne pepper
2 tsp of pepper
1 tsp of Adobo
1 tsp of paprika
Seasoning salt

Directions

1. Dice all the veggies before starting to cook
2. Saute onions in a dash of oil until translucent
3. Pour in the vegetable stock and add tomatillos and poblanos
4. Add spices and season to taste with salt
5. Bring to a boil. Cook for 15-20 minutes
6. Add beans and veggies.
7. Lower heat and stir occasionally
8. Simmer as long as you like, but at least 30 minutes

Daniel Fast Snacking: Dried Fruit

Dried fruits were an easy option for snacks during my fast. The problem is finding fruit that doesn't have added sugar. Even at Trader Joe's I found my favorite dried fruits, cherries and cranberries, had extra sugar so I opted for apricots and apples. Fasting doesn't mean you have to be hungry!

Daniel Fast Breakfast: Sweet Quesadilla

Now that the secret is out about my love of almond butter, I'll share my breakfast recipe for the week. Pick your favorite fruits, spread any nut butter of your choosing on a whole grain tortilla, heat and serve. It's so good! And here I thought I'd be sick of eating the same thing for 7 days straight. My favorite combination thus far is bananas and dark chocolate. The combination of saltiness of the almond butter with the sweet bananas and rich chocolate is to die for. Since strawberries are not in season (sorry Florida I don't care that it's warm enough to harvest your strawberries in January, they're just not as good as California's so I'll wait til April) the top recipe wasn't as sweet as it could have been but still good and worth another shot when strawberries are in season. Tomorrow I'm trying apples and cinnamon! Have a good day all!

Daniel Fast: One Pot Pasta

Week one of my fast is over. So far no outrageous cravings. I found another awesome  recipe on Pinterest. It was quick and easy for a weeknight meal and very tasty. You can basically add anything you want to it. Enjoy!

Ingredients

12 oz. whole wheat or brown rice spaghetti (I used Trader Joe's)

1 (14-oz.) jar artichoke hearts, chopped

1 large white or yellow onion, sliced or diced

3 cloves garlic, minced

1 pint can cherry or grape tomatoes, halved
1 (8-oz.) can basil, garlic, oregano tomato sauce

1 tsp. dried oregano

4-6 leaves fresh basil, chopped
1/2 cup sun dried tomatoes

1/2 tsp. dried thyme

1/2 tsp. red pepper flakes 

1/4 tsp. ground black pepper

1 quart vegetable broth, low sodium or no salt added

Instructions

Add the pasta to a large, deep pot or skillet

Add the rest of the ingredients, minus the broth, to the pan on top of the pasta

Pour the vegetable broth over everything.

Cover the pan and bring to a boil. Reduce to a steady simmer (medium to medium-low heat) and, keeping covered & stirring occasionally, cook for 8-10 more minutes, or until pasta is done through.

Daniel Fast Snacking: Cashews

You know what I've learned in my 4 days of fasting? I love nuts! I know its not exactly the epiphany you might have expected since I'm supposed to be building my relationship with God, but it's true. I am thoroughly enjoying the cashew packs I picked up from Trader Joe's as well as roasted sunflower seeds and almond butter. OMG almond butter! Why didn't anyone tell me how delicious it is? Anyway nuts are rich in protein and super satisfying. Snack on friends!

Snacking: Garlic Kale Chips

Wash and dry a bunch of kale.

Cut into chip size pieces.

Line a cookie sheet with parchment.

Arrange kale on sheet and drizzle or spray with oil.

Sprinkle with garlic salt.

Bake for 10 minutes or until crispy but not brown.

Enjoy!

Day Twenty-One: Chicken Vegetable Soup

Courtesy of Taste of Home

Chicken Vegetable Soup

1 lb boneless skinless chicken breasts, cubed
2 cups chicken broth, divided
1 tsp Italian seasoning
1 garlic clove, minced
1/4 tsp paprika
4 small red potatoes, cubed
3 small carrots, cut into 1/2 inch pieces
5 celery stalks, cut into 1/2 inch pieces
1 medium onion, cut into wedges
2 tbsp chopped celery leaves
2 tbsp all-purpose flour
2 tbsp fresh parsley, minced
1 1/2 tsp lemon juice

In a large saucepan, combine the chicken, 1 3/4 cups broth, Italian seasoning, garlic, and paprika. Bring to a boil. Reduce heat, cover, and simmer for 10 minutes. Add the potatoes, carrots, celery, onion, and celery leaves, Bring to a boil again. Reduce heat, cover and simmer for 20-25 minutes or until vegetables are tender. In a small bowl, combine the flour and remaining broth until smooth; gradually add to pot. Bring to a boil again; cook and stir for 2 minutes or until thickened. Stir in parsley and lemon juice.

Day Eighteen: Alternative to Chicken Noodle Soup

I don't care for chicken noodle soup; I know know weird right? But this is from a women who would never eat chocolate cake but will indulge in the occasional brownie; contradictory I know. Anyway, I used to enjoy chicken noodle soup as a child but I haven't had any in years and haven't wanted any. I have always liked chicken and rice soup more than noodle soup, but of course I bought noodles on sale a few weeks ago. I bought orzo. Looks like rice but it's a noodle. Perfect! Luckily I found a Betty Crocker recipe to make an alternative to chicken noodle soup.

Ingredients
1 carton (32 oz) chicken broth
1 lb boneless skinless chicken breasts
1 tablespoon olive oil
1 medium onion, chopped (1/2 cup)
1/2 cup sliced carrots
1/2 cup chopped celery
3/4 cup uncooked orzo or rosamarina pasta (4 1/2 oz)
2 cups water
1/4 cup chopped fresh parsley
Salt and pepper to taste

Directions

1 In 3-quart saucepan, heat broth and chicken to boiling; reduce heat. Simmer uncovered about 10 minutes until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove chicken to cutting board. Skim fat from broth, if necessary.

2 Meanwhile, in 10-inch skillet, heat oil over medium heat. Cook onion, carrots and celery in oil, stirring occasionally, until tender.

3 Add cooked vegetables, pasta and water to saucepan with broth. Heat to boiling; reduce heat. Simmer uncovered 8 to 10 minutes or until pasta is tender.

4 Cut chicken into bite-size pieces. Add chicken and parsley to soup; heat until hot. Season with salt and pepper.

Day Sixteen: Lebanese Lemon Lentil Soup

I've always enjoyed the world flavors of places near and far. Keeping up that same tradition I've found a Lebanese lentil soup that deserves trying.

Adas bil Hamod
8 Servings

 1 tablespoon olive oil
 1/2 cup chopped onions
 1 pound brown lentils
 3 cloves garlic, minced
 1 (16 ounce) package frozen whole leaf spinach
 1 tablespoon dried mint, crushed
 salt to taste
 3/4 cup lemon juice

Directions

Heat oil in large pot over high heat. When oil is very hot, add onions and stir until onions begin to turn dark brown and caramelize, about 10 minutes. Put the lentils, garlic, frozen spinach, and mint into the pot. Pour in enough water so that it is about 2 inches deeper than the lentil mixture. Stir well to loosen browned bits of onion on the bottom of the pot. Bring to a boil; reduce heat to medium. Simmer, uncovered, until lentils are tender, about 20 minutes. If soup gets too thick, add a little more water. Salt to taste. Lower heat and stir in lemon juice.

Baltimore Winter Restaurant Week 2013: The Dogwood Restaurant

Restaurant week is always a great time to try something you've never tried before. My first excursion for restaurant week: The Dogwood Restaurant in Hampden. The food is sustainable and delectable. The Dogwood strives to use locally grown organic food for their eclectic American eatery. It's a warm atmosphere with great vibes. You can feel the wonderful spirit of the place as soon as you walk in. "The Dogwood’s social mission is to transform lives one plate at a time by providing training opportunity and paid employment to individuals who are transitioning from addiction, incarceration, homelessness, and/or underemployment." 

I tried the Baltimore Crap Soup and the Mango Chicken Salad Sandwich. Both fresh and equally delicious. The sandwich was served on sunflower seed bread with mango and curry spiced chicken salad and baby spinach; an unusual, yet perfect combination. 

A place that good for stomach, good for your wallet, and good for your soul? Don't mind if I do and you should too!

     

Day Fifteen: Kicked Up Chicken Soup

A broth based soup for those cold nights. Simple, hearty, and healthy.

Southwestern Chicken Soup

1/2 lb boneless skinless chicken breast, cubed
1/4 cup onion, finely chopped
2 tbsp olive oil
2 garlic cloves, minced
1 can whole kernel corn, drained
1 can black beans, rinsed and drained
1 can chicken broth
1 can diced tomatoes and green chilies, undrained
1 tsp ground cumin
1/2 salt
1/2 tsp chili powder
1/8 tsp cayenne pepper
Plain yogurt and fresh cilantro for garnish

In a large skillet over medium heat, cook the chicken and onion in oil until the chicken is no longer pink. Add the garlic; cook 1 minute longer. Stir in the corn, beans, broth, tomatoes, cumin, salt, chili powder and cayenne. Bring to boil. Reduce heat; cover and simmer for 10-15 minutes. Garnish with yogurt and cilantro.

Day Thirteen: Minestrone

Another copycat Olive Garden soup. This is one is from Sparkpeople so feel at ease knowing that its low cal. Enjoy!

Minutes to Prepare: 15
Minutes to Cook: 45
Number of Servings: 8

Ingredients

2 tablespoons olive oil
1/2 cup minced white onions
1/4 cup chopped zucchini
1/4 cup frozen cut italian green beans
1/4 cup minced celery (about 1/2 stalk)
2 teaspoons minced garlic (about 2 cloves)
4 cups vegetable broth
1 (15 ounce)can red kidney beans, drained
1 (15 ounce) can great northern beans, drained
1 /2 (14 ounce) can diced tomatoes
1/2 cup carrots, julienned
2 tablespoons minced fresh parsley
1 teaspoons dried oregano
1 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1 1/2 cups hot water
3 cups fresh baby spinach
1/3 cup macaroni

Directions

Heat two tablespoons of olive oil over medium heat in a large soup pot.

Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.

Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.

Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.

Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.

Makes about eight 1 1/2 cup servings.

Because Its Fall

I bought broccoli last week and couldn't decide what to do with it. I thought about just eating raw or steaming it with some fish; the usual. Then I remembered I had a recipe for cream of broccoli soup from last fall. Since the weather is getting cooler I thought it would be perfect. Again I got this recipe from allrecipes.com and tweaked it.

Ingredients

4-5 cups of chicken broth
1 (10.75 ounce) can condensed cream of mushroom, cream of celery, or cheddar soup
3/4 cup chopped onion
1 or 2 stalks of chopped celery (depending on your taste or leave it out if you use the soup)
1 pinch ground white pepper
2 cups milk
1/3 cup cornstarch
3 crowns of fresh broccoli
1 cup shredded sharp Cheddar cheese
1 cup shredded Monterrey jack cheese

Directions

In large saucepan, combine broth, cream of mushroom soup, onion, celery and salt and pepper. Bring to a boil, reduce heat, cover and simmer for 20 minutes.
Add milk and bring to a boil.
In a small bowl, mix cornstarch and water until cornstarch is completely dissolved. Gradually add mixture to soup, stirring constantly. Simmer for 5 minutes and then add broccoli and cheeses, mixing until melted.

                           

 

Hearty and Healthy Chicken Tortilla Soup

So in my house tortillas are a constant staple. I may not have bread or milk but I always have tortillas. A little strange for a young black woman living in a "chocolate city." However, when I tell people where I'm from, California, I usually a nod of understanding and the big, "OOOHHH!" A few years ago I searched for a chicken tortilla soup recipe and stumbled upon one from Sparkrecipes. Typically I use boneless, skinless chicken breast but I had chicken legs this time. I cooked it long enough so all the meat fell off the bone and I removed the skin because it floats to the top. In usual fashion the dark meat still on the bone made the soup more flavorful, but its delicious either way. I was really hungry by the time it was ready so I skipped the tortilla strips I usually prepare for store bought chips; also still perfectly delicious. Slightly modified, here is the recipe:

Crockpot Chicken Tortilla Soup

Ingredients

1 pound frozen chicken (boneless, skinless breast or legs)

1 large can diced tomatoes

1 (10 ounce) can enchilada sauce 

1 medium onion, chopped 

3 stalks of celery, chopped

2 cloves garlic, minced 

3(14.5 ounce) cans chicken broth 

1 tablespoon cumin

1/2 teaspoon chili powder

1 teaspoon seasoned salt 

1/2 teaspoon black pepper 

1 (10 ounce) package frozen corn 

1 can black beans, rinsed

1 jalapeno or 1/2 teaspoon of cayenne pepper (if you like spice)

For garnish:

Sour cream

Shredded Cheese

Green onion

Tortilla strips (or crushed tortilla chips)

Avocado

Preparation

Place chicken, tomatoes, enchilada sauce, onion, and garlic into a slow cooker. Pour in chicken broth, and season with cumin, salt, and pepper. Stir in corn and black beans. Cover and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. Garnish with crushed tortilla chips, green onions, sour cream, shredded cheese, or avocado.

The great thing about crockpot cooking is fix it and forget it! Make it your own and enjoy!