Quinoa Chili

Quinoa Chili

There's nothing better during the cold gloomy winter than something warm and hearty for dinner.  This quinoa chili hits the spot perfectly.  It is my very favorite chili!  Since making it for the first time I haven't made another chili since--expect for the very occasional white chili.  I never eat this meal without a huge garnish of sour cream on the side--this is a must, and creates the perfect flavor.

 (source)

Quinoa Chili

(adapted from this recipe)

2 teaspoons organic coconut oil or grass fed butter

1 medium onion, chopped

2 teaspoons Real Salt

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon dried oregano

1/4 teaspoon cinnamon

2/3 cup quinoa, rinsed and drained*

1 cup organic frozen corn

1 can tomato sauce (about 2 cups)

1 cup water

2 can kidney beans, rinsed and drained

1. Heat oil in a large pot over medium heat.  Add onions and saute until tender.  Add salt, garlic, cumin, oregano, and cinnamon.

2. Add rinsed quinoa to pot.  Stir in corn, tomato sauce, and water.  Simmer together 20 minutes stirring occasionally.  

3. Add rinsed beans to pot.  Stir and simmer another 15 minutes.  Serve with grated cheese, sour cream, or avocado.

Baked Sourdough Donuts

Found here

Ingredients

• Day 1 (the night before):
• 1/2 cup sourdough starter (go here to learn how to easily make a starter, just 2 ingredients!)
• 1/3 cup maple syrup (for vegan) or honey
• 1/3 water
• 1 1/2 cup white whole wheat flour (I love Trader Joe's Brand)
• 1 cup non-dairy (for vegan) or dairy milk (I've used almond milk and regular milk before)
• 1/3 cup extra-virgin olive oil, or melted coconut oil
• Day 2 (the day of baking):
• 1 cage free egg (or 1 T ground flax seed mixed with 3 T water for vegan)
• 2 t baking powder
• 1 t vanilla extract
• 1/2 t salt
• 3/4 t freshly grated nutmeg, optional
• 1/2 t cinnamon, optional

Instructions

1. The night before you bake the donuts, combine starter, maple syrup or honey, water, flour, milk and olive oil in a bowl, mixing well.
2. Cover with plastic wrap, and leave the batter out at room temperature overnight. You can leave it out up to 24 hours.
3. Preheat oven to 375 degrees when you are ready bake.
4. Mix in egg, salt, baking powder, nutmeg, cinnamon and vanilla to the sourdough batter. This works best with an electric mixer.
5. Spoon batter into a greased donut pan, filling each mold 3/4 of the way. The batter may be a bit stretchy.
6. Bake for 20-22 minutes in a standard pan or 9 minutes in a mini donut pan.
7. Donuts are done when they are a golden brown.
8. Top with your favorite glaze (recipe below), chocolate frosting, roll in cinnamon and organic sugar, or eat them plain. If you want to try making your own sprinkles, see Chocolate Covered Katie's recipe.

Doughnut Glaze

Ingredients

• 1/2 cup organic powdered sugar (or take your regular organic sugar and blend it until it becomes powdered sugar)
• 1 T milk (almond for vegan or dairy milk)

Instructions

1. Drizzle the milk into the organic powdered sugar.
2. Mix until thoroughly blended, and use it as a topping.

Chicken Sauce for Hawaiian Haystacks

2 boneless, skinless chicken breasts, cut in bite-size chunks (or leftover cooked chicken, cubed)
3 TB butter
1/2 onion (1/2 cup) finely chopped
3 cloves garlic, pressed
1 tsp salt
1/2 tsp pepper
1/4 c. flour
2 cups milk
1 cup chicken broth

In large skillet, melt butter, add onion and raw chicken.  (If using leftover cooked chicken, do not add now.  You will add it later.)  Saute onion and chicken until onion is soft and translucent and chicken is thoroughly cooked -- about 5 to 6 minutes.  Add garlic and cook for one minute, stirring, until fragrant.
Sprinkle flour over the onions and chicken and stir to combine.  Cook over medium heat for one minute--this helps get rid of the strachy, flour taste.  Slowly whisk in the milk and broth.  Cook, stirring constantly with a whisk, and bring sauce to a simmer over medium-high heat.  Add salt and pepper.  If you are using leftover chicken, add it now.  Continue simmering, stirring sauce frequently, until the sauce is thickened, about 5 minutes

Serve the chicken sauce over rice with toppings such as olives, tomatoes, shredded sharp cheese, green onions, mandarin oranges, pineapple, and chow mein noodles.

Source:  My Kitchen Cafe

Slow Cooker Steel-Cut Oatmeal

• 2 apples, peeled, cored, cut into 1/2-inch pieces (2-1/2 to 3 cups chopped)
• 1-1/2 cups fat-free milk (or substitute non-diary alternative like almond milk)
• 1-1/2 cups water
• 1 cup uncooked steel-cut oats
• 2 tablespoons brown sugar (or substitute maple syrup or other desired sweetener)
• 1-1/2 tablespoons butter, cut into 5-6 pieces (optional)
• 1/2 teaspoon cinnamon
• 1 tablespoon ground flax seed
• 1/4 teaspoon salt
• Optional garnishes: chopped nuts, raisins, maple syrup, additional milk or butter

Directions

Coat inside of 3-1/2 quart (or larger) slow cooker with cooking spray. Add all ingredients (except optional toppings) to slow cooker. Stir, cover, and cook on low for approx. 7 hours (slow cooker times can vary). Spoon oatmeal into bowls; add optional toppings, if desired. Store leftovers in refrigerator. Freezes well.

To reheat single servings: Put 1-cup cooked oatmeal in microwave proof bowl. Add 1/3 cup fat-free milk. Microwave on high for 1 minute; stir. Continue cooking for another minute, or until hot.

Recipe can be doubled in 6-quart or larger slow cooker. Increase cooking time 1 hour

Raspberry Lemon Bars

raspberry lemonade bars

adapted from sophistimom

ingredients:

for the crust:

9 T. (1 stick + 1 T.) butter

¼ c. sugar

1 c. flour

1 t. vanilla extract

pinch of salt

for the filling:

12 oz (heaping 2 c.) frozen raspberries thawed

¾ c. sugar

⅔ c. lemon juice (about 4 lemons)

2 T. lemon zest (3 lemons worth)

3 egg whites

1 egg

⅔ c. flour

pinch of salt

optional:

powdered sugar for dusting on top

Preheat oven to 350º F. Line an 8x8 baking pan with parchment paper so you can easily lift the bars out once they've cooled. If you don't have an 8x8 that's ok. I did this in a smaller rectangular pan too and they turned out just fine. You may have to adjust the baking times depending on the size.

To make the crust:

Cream the butter and sugar together with an electric mixer, then add in vanilla. Add flour until just incorporated. Dump dough in baking pan and press with your hands until it evenly covers the bottom of the dish. Bake for 20 - 25 minutes until slightly golden brown. 

To make the filling:

If you, like me didn't have enough time for the raspberries to thaw on their own, place in microwave for 1 minute to soften them up. Then put in a fine mesh sieve and press the berries through (this removes the seeds) into a large bowl. If you don't mind seeds, you can add them in whole. Or if you don't have a sieve, you can blend them up in a food processor or blender. Add sugar, egg whites, egg, lemon juice + zest, flour, and salt to the bowl and stir to combine. Pour the mixture into the crust (don't worry, it's a very loose mixture, it will thicken) and bake for 25 - 30 minutes depending on your oven and the sized baking dish you use. 

Let cool to room temperature and then place in the refrigerator for 4 hours (or until they've cooled completely). You can place them in the freezer if you need them sooner but refrigerator is best. If you let them cool overnight, they're even better! 

improv style:

i prefer my bars with a good amount of tartness. if you have a sweet tooth, consider increasing up to 1½ c. sugar.

there's TONS of possibilities to change this recipe up! strawberry lemonade bars anyone?! you could make this a fun 4th of july treat by doing blueberry lemon and strawberry lemon bars (red, white - crust, and blue!). i'm going to show you how i improv'd these bars tomorrow but here are some combinations to consider:

• cherry lime

• blackberry lime (coming in tomorrow's post)

• strawberry orange (use less sugar)

• grapefruit bars

• blueberry lemon

• strawberry lemon

Rolls

2 c. warm water
2 Tb. yeast
1/2 c. sugar
2 tsp. salt
1/4 c. oil
1 egg
6 cups flour

Mix all ingredients except flour.  Add flour until it pulls away from the sides of the bowl.  Do not over mix.  Let rise 1/2 to 1 hour.  divide dough in half.  Dip rolls in butter.  Let rise another 20-30 minutes.  Bake at 375 degrees for 15 minutes.  Makes 32 rolls