Tuesday, January 26, 2016

Slow Cooker Stuffed Bell Peppers

I have been trying to use the slow cooker more often. It's so nice to come home from work and dinner is pretty much ready. Not all recipes need all day long, but if you have a newer slow cooker with a timer or if someone is home and get put the insert into the cooker and turn it on at lunch this is for you. You could also make this on a busy weekend when you are home to get it all started. I'm sure your favorite filling would work here, but here's a recipe to get you going.
Not the best pic, but it was delicious
  • 2 teaspoon avocado oil
  • 1 medium sweet onion, diced
  • 2 ribs celery, sliced
  • 4 cloves garlic, minced
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 1 1/2 teaspoons dried oregano
  • 2 cups cooked and cooled white rice (you could use brown)
  • 1 cup frozen corn kernels
  • 1 medium to large ripe tomato, diced
  • 1 can pinto beans, rinsed and drained
  • 1 chipotle pepper in adobo, minced
  • salt and pepper to taste
  • 5 large bell peppers (what ever color you have)
  • 1 can enchilada sauce
  • shredded Daiya Pepper-jack cheese

Heat oil in a large skillet over medium-high heat. Add the onion and celery and cook, stirring often, about 5 minutes.

Add the garlic and cook for 30 seconds or so and remove from heat.

Add the spices and stir well.

In a large bowl add the rice, beans, corn, tomato, chipotle pepper, 1/4 cup of enchilada sauce and onion mixture. Stir well and season with salt and pepper.

Cut the tops from the bell peppers and remove the seeds and ribs.

Fill with the rice mixture, packing lightly. I filled mine half way, added a small amount of cheese and then finished filling. Don't put cheese on top yet.

Place the filled peppers in the slow cooker. Add about 1/2 inch of water to the crock (about 2 cups) being careful not to get water in the peppers. Cook on low for about 4 hours. About 15 minutes before they are done add a layer to cheese to each pepper and let finish cooing.

Serve the peppers with the rest of the enchilada sauce and extra cheese if desired.

Wednesday, January 20, 2016

Pesto Zoodles with Roasted Tomatoes & Chick'n

I bought a spiralizer a couple of months ago and was so eager to try it. However, for some reason it's just sat in the cabinet. I saw this recipe (non-vegan) and wanted to give it a go. This is my version. We loved this dish, however I would add the zoodles last with a quick toss and serve so they stay firm and don't cook too much! The homemade pesto makes this dish, but I'm sure store bought would be just as good.

  • 1 pint grape tomatoes
  • 1 tablespoon oil
  • salt and pepper to taste
  • 1 package Tofurky Slow Roasted Chick'n, Thai Basil flavor
  • 3 medium zucchini, spiraled into zoodles
  • 1/2 cup pesto 

Toss the tomatoes with the oil, salt and pepper, place on a baking sheet, in a single layer, covered with parchment paper or aluminum foil.

Bake at 400F for 10-15 minutes.

Add the Tofurky Chick'n to a skillet and heat until slightly brown.

Add the zucchini zoodles to the pan and toss.

Add the tomatoes and pesto. Stir well.

Serve immediately. 
NOTE: See my comment above. Next time I would add the tomtoes and pesto. Stir well and then add the zoodles, toss and serve. 

Sunday, January 17, 2016

Green Chilie Stew

I used some of my Hatch Roasted Chilies from the freezer to make this amazing stew. This is definitely a keeper. You can buy Hatch Roasted Chilies in cans at the store or you could use canned green chilies , but they don't have the heat profile that the Hatch Chilies do.
  • 1 large sweet onion, diced
  • 3 cups Better Than Bouillon no-chicken broth (3 cups water with 1 tablespoon bouillon)
  • 1 package (8 ounce) baby bellas, quartered
  • 1 package Gardein Beefless Tips, thawed
  • 1/2 teaspoon oregano
  • 1/2 teaspoon ground cumin
  • 4 large cloves garlic, minced
  • 1/4 cup flour
  • 1 can diced tomatoes
  • 6 new potatoes, cubed into bite-sized pieces
  • 1 tablespoon Hatch Roasted Chilies (I roasted these during the summer and froze them in ice cube trays -- they are hot as hell)
  • 1 can diced green chilies
  • 1 cup water

Brown Gardein Beefless Tips in a small amount of oil and set aside.

Saute onion and garlic in 1 cup of broth until soft.

Add mushrooms and cook until most liquid is evaporated.

Add seasoning, stir well.

Add flour and stir to combine. Stir constantly about 1 minute to cook out the flour taste.

Slowly add the remaining broth, water, tomatoes and potato. Stir well.

Add the chiles.

Taste - add extra salt and pepper if needed. Garnish with sour cream if desired.

Sunday, January 10, 2016

Chorizo Sweet Potato Chili

If you've followed this blog for any amount of time you know that I love chorizo and sweet potato combine. I've made enchiladas, chili, stews, etc. There is something about the heat from the chorizo and the slightly sweet in the potato that's just a match made in Heaven.  This chili won't disappoint.
  • 1 package Field Roast chorizo, crumbled with your fingers
  • 1 medium sweet onion, chopped
  • 3 cloves garlic, minced
  • 1 medium sweet potato, peeled and cubed into 1/2" pieces
  • 1 can diced tomatoes, include the juice
  • 1 can kidney beans, rinsed and drained
  • 1 can black beans, rinsed and drained
  • 1 can tomato paste (6 oz)
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon oregano
  • 2 cups water
  • Garnish: sliced scallions, avocado, cream cheese, cheddar cheese, whatever you like and have on hand

 Cook the crumbled chorizo over medium heat, in a small amount of oil until brown.

Add the onion and garlic to the pan. Cook 3-4 minutes until onion begins to look soft.

Add the sweet potato cubes and stir well.

Add the beans, diced tomatoes, tomato paste, chili powder, cumin, oregano and water. Stir well.

Cover and allow the chili to simmer about 30-45 minutes. Stir occasionally.

Serve with garnishes of your choice.