New Eating Adventures

Posts tagged food

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Slow Cooker White Bean Chicken Chili

For the weekend I had this recipe and another that involved beef short ribs. First of all, this recipe doesn’t use the “freshest” of ingredients and I’m sure they could be substituted for many of them, but whatever. It is super easy and is an instant dinner when I get home from a long day.

Second of all, the other recipe was going to be a beef short ribs pasta (I know… my mouth was watering too) until I went to my local grocery store and asked the butcher if they had beef short ribs. He actually giggled/scoffed at me while he said no. Umm, what? Was that a stupid question? I didn’t think so but apparently it was enough to be laughed at. My bad. Now I am scared to ask for things at the grocery store. 

But when I find a place that doesn’t make me feel like an idiot AND has short ribs, I PROMISE this amazing recipe will be posted!

White Bean Chicken Chili

Ingredients:

(Revised from Food.com)

Serves 6-8

  • 1 1/4 lbs boneless skinless chicken breast
  • 2 (15-oz) cans low-sodium great northern beans
  • 1 cup frozen corn
  • 2 teaspoons taco seasoning (homemade or store bought)
  • 1 (4.5-oz) can chopped green chilies
  • 1 (10-oz) can low-fat cream of chicken soup
  • 1 (14-oz) can of low-sodium chicken stock
  • Toppings: sour cream, chopped green onions, monterey jack cheese

Method:

Put chicken in your slow cooker (4 quart size pot).

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Top with beans and corn.

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Combine taco seasoning, chilies, soup and broth in a bowl. Pour in the slow cooker.

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Cover and cook on low for 8-10 hours.

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Take out chicken and shred with 2 forks, place back in the slow cooker and stir.

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Serve in a bowl and top with sour cream, green onions and cheese.

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I honestly need to use my slow cooker more often because I typically come home and just start shoveling random food in my mouth because I am too lazy to take 15 minutes to make something decent. My little slow cooker does all the work for me. 

Happy Cooking!

Filed under chicken slow cooker crock pot recipe beans chili winter snow food dinner quick easy

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Vegetable Pot Stickers

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Eat. These. Pot. Stickers. They are soooooooo gooooood!!! The bottom is crispy and dough is soft and the vegetables are still slightly crunchy and salty. 

Vegetable Pot Stickers

Ingredients

Makes 20-24 dumplings

(Revised from Ming Tsai)

  • 1 + 1 tablespoon vegetable oil, divided
  • 1 cup red onion, thinly sliced
  • 1 tablespoon ginger, grated
  • 1 clove garlic, grated
  • 1 cup shiitake mushrooms, sliced
  • 1 cup white cabbage, shredded
  • 1 cup carrots, shredded
  • 1 pinch salt and pepper
  • 1 teaspoon sesame oil
  • 1 package wonton wrappers (in the produce section)

Method:

In a large saute pan over medium to medium-high, add 1 tablespoon oil and saute the onion, ginger and garlic for 2 minutes. Add in the mushrooms and cook for 3 more minutes. And in the cabbage, carrots, salt and pepper. Cook until the vegetables are soft, about 5 minutes. Place in a colander to let drain. When the mixture has cooled, add sesame oil. 

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Lay a wonton wrapper on a clean work surface and add a large tablespoon of the filling in the middle. Wet the edges with water. Now attempt to fold the edges to make a purse/pouch/dumpling that has a flat bottom to stick to the pot.

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In a flat bottom skillet that has a lid, heat 1 tablespoon of oil over medium to medium-high. Add dumplings to the pan to sear the bottom of each dumpling, about 3 minutes. You might have to work in batches because you do not want to overcrowd the pan. After 3 minutes, add in 1/4 cup of water and cover immediately. The dumplings will steam as the water evaporates. When all of the water evaporates the bottoms will get crispy again and stick to the pot, about 5 minutes. They are now ready to enjoy.

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For a dipping sauce use soy sauce or add soy sauce, rice wine vinegar and some scallions together. 

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Filed under vegetables pot stickers cabbage carrots mushrooms Asian dumplings food recipe delicious

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Sweet Potato & Black Bean Enchiladas

I believe that these are some of the best enchiladas I have ever tasted! No joke. And I think it is because of the homemade enchilada sauce. I typically just buy a jar or can of pre-made enchilada sauce to make things easy, but this is superior and it really isn’t that difficult. Even if you aren’t going to make the black bean and sweet potato filling (although you should), you need to make this sauce!

Sweet Potato & Black Bean Enchiladas

(Revised from The Veg Mom)
Ingredients:
Enchilada Sauce

  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 small red onion, diced
  • 3  jalapenos, seeded and diced (3 if you like it spicy, 2 if you prefer subtle heat)
  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon oregano
  • 1 28-oz can diced tomatoes in juice
  • 1 teaspoon agave syrup
  • 2 teaspoons salt

Filling

  • 2 large sweet potatoes
  • 1 can black beans, rinsed and drained
  • 2 cloves garlic, minced
  • 1/4 to 1/2 cup vegetable broth
  • 2 tablespoons Taco seasoning
  • 1 lime, juiced
  • 1 teaspoon salt

Other

  • 8-10 medium sized tortillas
  • 1/2 cup shredded colby jack or cheddar (optional if you fly vegan)
  • guacamole (homemade or store bought)

Method:

Enchilada Sauce

In a large sauce pan over medium heat, saute the garlic. onion and chilies in the olive oil until soft, about 5 minutes.

Add the remaining ingredients, bring to a simmer and remove from heat.

When the mixture has cooled (important for taste and the blender), taste to adjust the salt if necessary. Puree in a blender until the mixture is smooth, and place back into the pot.

Filling

Peel and cube the sweet potatoes. Bring a pot of water to a boil and boil sweet potatoes until tender, about 20 minutes.

Drain sweet potatoes and place back in pot.

Over medium heat, add the black beans and garlic and about 1/4 cup of veggie broth. Cook until the veggie broth is absorbed, mashing the sweet potatoes and black beans.

Keep adding veggie broth 2 tablespoons at a time and mashing the sweet potato and black bean mixture until there are not more large chunks of sweet potato, and all the broth has been absorbed. Turn off the heat and add the rest of the ingredients. Taste and adjust seasoning if needed.

Assembly

Preheat oven to 375 degrees F. In a 9x13” baking dish, spread about 1/4 of the enchilada sauce all over the bottom.

For each tortilla, fill with the potato and bean mixture. Don’t be shy to pile a lot on each one, the roll it up.

Place seam side down in the baking dish. Once you are done filling the tortillas, spread the enchilada sauce over the top… ALL of it. Top with cheese if you please.

Bake for 25 minutes. Remove from the oven and allow to cool for about 10 minutes.

Serve with lots of guacamole and enjoy!

The warm and spiciness of the sauce and the cool creaminess of the guacamole is just mouthwatering. #WINNER

Filed under vegan vegetarian sweet potatoes black beans enchiladas Mexican dinner amazing food best

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Baked Apple Spiced Doughnut Holes

What? I am making a baked good… that doesn’t have bananas?? That’s right. I am expanding my horizons. I saw this recipe and had to make it. Apples, sugar, baked good, cinnamon. Yup sounds good to me!

Baked Apple Spiced Doughnut Holes

(Revised from Feasties)

Makes 40-48 doughnut holes/mini muffins

  • 2 cups flour
  • 1 1/2 teaspoon baking power
  • 1 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 large egg
  • 2/3 cup sugar
  • 1 teaspoon molasses
  • 1/2 cup apple butter
  • 1 teaspoon vanilla extract
  • 1/3 cup agave nectar
  • 1/3 cup apple cider or juice
  • 1/3 cup plain non-fat Greek yogurt
  • 2 tablespoons canola oil
  • nonstick cooking spray
  • 2 tablespoons unsalted butter
  • 1/3 cup sugar
  • 1 1/2 tablespoons cinnamon
  • 1/4 teaspoon nutmeg

Method:

Preheat oven to 400 degrees and spray a mini muffin pan with nonstick cooking spray.

In a large mixing bowl, combine the first 5 ingredients. 

In another large bowl, whisk together the egg, sugar, molasses apple butter, vanilla, agave, apple cider, yogurt and oil.

Pour the wet ingredients into the dry ingredients mixture and whisk until just incorporated. Don’t over mix, a few lumps are okay. The dough is very airy and light.

Using a tablespoon or cookie scoop, fill a 24 hole mini muffin pan with the batter; fill each hole only 3/4 of the way up. The smaller the “mini-muffin”, the more they look like a real doughnut hole.

Bake for approximately 10-12 minutes and cool on a wire rack.

While doughnut holes are still warm, melt butter in a microwave safe dish. Combine cinnamon and sugar in another dish. Using a pastry brush, very lightly brush a tiny bit of melted butter onto the top of each doughnut hole… My doughnuts glistening with butter!

Dip the top in the cinnamon sugar mixture. Place upside-down on the rack and lightly butter all the bottoms, then roll the doughnut in the cinnamon sugar until completely coated.

Serve warm or at room temperature.

I am bringing these to share with my class. I put them in a shoe box with parchment paper for easy carry and serve. I really hope this brightens our stressed spirits and gets us through just another day of grad school. Only 163 more days until we are done with campus classes, externship finding and capstone researching!

(Source: pinterest-af02e%20(5).html)

Filed under breakfast apples donut spice food snack sugar sweet doughnut baking share

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Pastel Azteca (Zucchini-Tortilla Casserole)

Pastel Azteca (Zucchini-Tortilla Casserole)

(Revised from Marcela Valldolid)

Makes 8 servings

Ingredients:

  • 12 corn tortillas
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 small onion, chopped
  • 1 jalapeno pepper, seeded, deveined and minced
  • 4 1/2 cups chopped zucchini (3 large)
  • 1 1/2 cup corn (fresh or frozen, thawed)
  • 3 poblano chiles charred, seeded, deveined and chopped
  • 1 15-oz can enchilada sauce
  • 3 cups Monterey Jack cheese, grated
  • Salt and pepper to taste
  • non stick cooking spray

Method:

Start by charring our poblano chilies. You can do it over an open flame or under the broiler. Blister the skins then place them in a large zip-lock bag and let them sit until they cool. Pull off the skin, cut off the top and pull out all the seeds. Chop so it is ready to cook with.

Preheat oven to 350 degrees F. In medium saute pan over medium heat, heat 1 tablespoon of oil and add the garlic, onion and jalapeno, season with salt and pepper. Saute until the onion is translucent, about 3 minutes. Add the enchilada sauce. Cook for 10 minutes and turn off heat.

In a large saute pan over medium heat, add 1 tablespoon oil. Add the zucchini and corn. Cook for 2 minutes, and then add the chopped poblano chilies. Season with salt and pepper and cool for 5 more minutes.

Spray a 9x13 inch baking dish with nonstick spray. Add enough enchilada sauce to just cover the bottom. Cover the bottom with 5 tortillas (I cut one in half to cover the middle). Add 1/2 cup of enchilada sauce on top of the tortillas. Top with 1 1/2 cups zucchini mixture. Add 1 cups of cheese. Repeat with tortillas, sauce, zucchini and cheese to add to 3 layers. Place the casserole in the over until the cheese is melted, about 10-15 minutes. Serve hot and enjoy!

I love Mexican fare and thought this is was GREAT dish. Easy to make like a lasagna but so much better. It is packed with vegetables and has a mild kick from the jalapeno. It is cheesy and perfect for this time of year because it uses seasonal ingredients. Hit up the farmer’s market to get all you need!

Happy Cooking!

Filed under vegetarian seasonal vegetables zucchini corn Mexican tortillas green cheese melty food yum

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The Best Black Bean Burgers

A few months ago I had a post of black bean burgers. Since then, these tasty simple and savory patties have made an appearance at least once a week. I usually throw in ingredients that I have or plan ahead and buy the things that I love the most. I think I have come close to perfection and want to share this new recipe with you.

The Best Black Bean Burgers

Makes 4 burgers

Ingredients:

  • 1 15-oz can black beans, rinsed and drained
  • 1/3 cup corn kernels
  • 1/3 cup diced onion (quarter of an onion)
  • 1/3 cup diced bell pepper (half of a bell pepper)
  • 1/2 jalapeno, seeded and minced
  • 2 cloves garlic, minced
  • 3 tablespoons salsa
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chipotle powder (or chili powder)
  • 1/4 cup breadcrumbs

Method:

Heat a large pan or grill over medium-high heat. In a medium sized bowl, mash the black beans. Add in all the ingredients except the breadcrumbs. Stir until it is all combined and evenly distributed.

Add in the breadcrumbs and stir again, this will help the patties stay together.

Form the mixture into 4 patties. Warm the patties on each side for 3 minutes. Top with guacamole and enjoy!

I love the colors of this burger, but the flavor is my favorite. The spicy kick from the jalapeno and chipotle give it a nice smokey flavor, and I love the crunch from the bell pepper and onion work so well with the creamy and meatiness of the black beans. This ALWAYS satisfies me, and I don’t feel guilty when I eat two of them!

Happy Cooking!

Filed under beans vegan dinner quick easy black vegetables spicy vegetarian favorite food Mexican