White Bean Chicken Chili

Ingredients

2 slices bacon, chunked (my personal favorite these days is Vermont Smoke & Cure)
3 boneless, skinless chicken breasts
salt and pepper
1 teaspoon smoky paprika
1 teaspoon ground cumin
1 onion, diced
3 cloves garlic, chopped
6 cups chicken stock
1 can (28-oz.) diced tomatoes
2 cups cooked cannelini beans (I prefer to soak & cook my own, but if you do canned, 1 can will suffice)
2 cans (4 oz.) diced green chiles (hot or mild, depending on your personal preference)
1/2 cup Cotija cheese
chopped fresh cilantro

Directions

In a hot Dutch oven, cook the bacon to render its lovely fat and brown the meat up.  Next remove the bacon and set it in a dish to the side.

Season your chicken breasts with salt, pepper, cumin & paprika and brown them in the bacon fat.  At this point you need not cook them all the way through, just make them easy to chunk up.  Once  browned, remove the breasts and let them rest on a cutting board while adding the onion to the pan and reducing the heat, and cook the onion until it begins to be translucent.  When it’s almost there, add the garlic.

Add the bacon back to the pan. Cut your cooked chicken into bite-sized chunks and add it to the mix.  Stir  in the chicken stock, diced tomatoes, white beans, and green chiles. Salt and pepper to taste. Bring to a slow boil and cook, uncovered, stirring as needed until the liquid has reduced to your level of preference.

Serve with crumbles of Cotija cheese and fresh cilantro on top (and maybe a piece of bacon.

Recipe adapted from Tasty Kitchen.

Spinach, Red Lentil, and Green Bean Curry

If you’re in the market for a warm vegetable stew with luscious spices which will reheat well, then I’ve got a dish for you. This is a very mild curry (which you could heat up with some cayanne and/or crushed red pepper if that’s your preference) and it has notes of cinnamon from the garam masala. If that’s not your thing, you could use your favorite pre-made curry spice mixture rather than what’s listed here. This dish can easily stand on its own as a vegetarian main, or be served alongside some lovely spiced yogurt chicken (as Neil and I had it).

Ingredients:

 

1 cup red lentils

1/4 cup tomato puree

1/4 cup Greek yogurt

1 teaspoon garam masala

1/2 teaspoon ground dried turmeric

1/2 teaspoon ground cumin

1/2 teaspoon ancho chile powder

2 tablespoons vegetable oil

1 onion, chopped

1 cup fresh green beans, cut into 1-inch lengths

1 cup mushrooms, sliced thickly

2 cloves garlic, chopped

1 (1 inch) piece fresh ginger root, grated

4 cups loosely packed fresh spinach, coarsely chopped

2 tomatoes, chopped

4 sprigs fresh cilantro, chopped

1 (15.5 ounce) can garbanzo beans, rinsed and drained

 

Directions:

 

  • Rinse the lentils well and place them in a saucepan with enough water to cover. Bring to a boil
  • Reduce the heat to low, cover the pot, and simmer for 20 minutes
  • Drain and set aside
  • In a bowl, stir together the tomato puree and yogurt. Season with garam masala, turmeric, cumin, and chile powder
  • Heat the oil in a skillet over medium heat
  • Add the onion, green beans and mushrooms; cooking until the onion begins to brown
  • Add in the garlic and ginger and stir for a minute- until you really begin to smell them
  • Stir in the spinach; cook until it’s dark green and wilted
  • Add the yogurt mixture and stir until incorporated
  • Mix in the tomatoes and cilantro
  • Stir the lentils and garbanzo beans into mixture until well combined and heated through, about 5 minutes
Curry

The inspiration for this dish came from this recipe.

Steamed Butternut Squash with Ancho Chili Dressing

Between entertaining out of town guests, exercising my right to a social life, training for the next big race (we have our mile down to 9:28- yay!), and living life in general I have neglected my blog.  For this I should be ashamed.  But it is not for lack of cooking, or trying out new recipes.  There is just not time enough in the day to get them all out on the internet 😉  That said….

We are entering the fall season very soon (9/23 to be exact) and with this new season come a whole load of new crops from the farmers.  Our October CSA shares will boast of goods such as: beets, broccoli, cabbage, cauliflower, celeriac, collards, garlic, kale, kohlrabi, leeks, mustard greens, onions, potatoes, pumpkins, cool-weather spinach, swiss chard, sweet potatoes, turnips and squashes.  As I tend to cook with what I have in the fridge, I’ll attempt to keep you stocked with interesting ways to use these fabulous ingredients.

This particular recipe was inspired by World’s Healthiest Foods and turned out quite lovely.  It fills the house with the warm smell of cinnamon and sweet onion while it simmers.  The finished dish is naturally sweet and the squash has a creamy consistency.

Ingredients:

1 medium-sized butternut squash, cut into cubes

1 medium red onion, cut in half and sliced

3 cloves garlic, chopped

1 teaspoon ancho chili powder

1/8 teaspoon ground cumin

1/8 teaspoon cinnamon

1 tablespoon & 1 cup chicken broth

salt and pepper to taste

1 tablespoon chopped fresh cilantro

Directions:

  • Steam the squash cubes for about 6 minutes

  • While the squash is steaming, sauté the onion in a tablespoon of broth for about 3 minutes over a medium heat, stirring frequently
  • Add the garlic and spices and mix well

  • Next, add the remaining broth and begin to simmer
  • Add in the steamed squash and cook together for another 3-4 minutes

  • Season with salt and pepper and sprinkle with cilantro, and serve

We had this as a side to a chicken from our meat CSA which we had put on the rotisserie smothered with herbs de Provence.

Black Bean Chili with Chicken & Zucchini

This recipe is a great way to get some low-fat protein and fiber worked into your diet with a huge flavor profile.  It’s simple to make and only takes about half an hour from start to finish.   And did you know that the Chinese black bean, also known as Douchi, is a fermented soy bean? So if you’re trying to eat a more primal diet, these are an acceptable item.

Ingredients:

1 chicken breast

1 teaspoon ancho chili powder

1 teaspoon Mexican oregano

Salt & pepper

1 Tablespoon olive oil

1 medium onion, chopped

1 medium zucchini, quartered & chopped

2 cloves garlic, minced

2 cups of black beans

2 cups of diced tomatoes

1 small can mild green chilies

2 Tablespoons ancho chili paste

1/2 cup cilantro

Sour cream

Directions:

  • Warm a skillet over a medium heat, add olive oil
  • Season the chicken breast with chili powder, oregano, salt and pepper & sauté for a couple of minutes per side- just to get the cooking process started.  Remove from heat & set aside
  • In a large soup pot, sauté the onion, zucchini and garlic for 5 minutes.  While these are cooking, cut you chicken into bite-sized pieces
  • Add the chicken, beans, tomatoes, chilies and chili paste to the pot, cover, and simmer for 20 minutes
  • Top with sour cream & cilantro and serve

Ginger Pork Tenderloin with Asian Vegetables

This meal was inspired by a recipe posted on WHF for Asian Sauteed Cauliflower.  I say “inspired by” because, of course, it grew into something very different.  The stand-out element here is the dressing that you make for the vegetables.  It’s a little salty and a little sweet, and it’s made almost buttery, if you will, with the addition of cilantro at the end.  I used many of the same ingredients to dress the pork with.

Ingredients:

Pork:

1 pork tenderloin

1 Tablespoon olive oil

1/2 teaspoon grated fresh ginger

1 Tablespoon rice vinegar

1 Tablespoon honey

1 Tablespoon tamari

salt & pepper

Vegetables:

1/2 of a medium head cauliflower, trimmed & florets cut into bite-sized pieces

1 decently-sized carrot, sliced into rounds

1 medium zucchini, cut in half lengthwise, then sliced into half-rounds

½ of a large onion, cut into ½-inch pieces
5 Tablespoons chicken broth
1/2 teaspoon grated fresh ginger
2 medium cloves garlic, diced small
2 Tablespoon rice vinegar
1 Tablespoon honey
2 Tablespoon tamari
1 Tablespoon olive oil
salt and pepper
1/2 Tablespoon chopped fresh cilantro

Directions:

  • Preheat the oven to 425 degrees
  • Season the pork with salt & pepper
  • Heat a cast iron fry pan on the stove top at a medium-high heat, add the oil, then begin searing the pork tenderloin
  • While the pork sears, mix the ginger, vinegar, honey & tamari, then pour it over the seared pork
  • Pop the frying pan, with pork & dressing, into the oven for 23 minutes (adjust up or down depending on size)
  • While the pork finishes in the oven heat the chicken broth in a large skillet at a medium to medium-high heat and when it begins to steam add the cauliflower, carrot, zucchini, onion & ½ of the garlic, cover and allow to steam for 5 minutes
  • While the veggies steam, mix together the ginger, remaining garlic, vinegar, honey, tamari, olive oil, salt & pepper
  • After the veggies have cooked for 5 minutes, uncover them and add the dressing
  • Turn the heat off under the pan, and stir the veggies every couple of minutes to distribute the dressing
  • Serve the veggies topped with cilantro

This meal was very tasty 😉

J