Chicken Chili

Chipotle Chicken Chili

Dear rotisserie chicken,

Thank you for saving my life.

That is all.

Love,

Kate

Save my life in a I’m-grocery-shopping-at-6:30p.m.-and-still-need-to-make-dinner-when-I-get-home kind of save me. That’s what happened last night, after an entire weekend full of soccer training (and when I say an entire weekend I mean an entire weekend: 6-10 p.m. Friday night, and 9 a.m.-6 p.m. on Saturday and Sunday – bah!).

Rotisserie chicken has been the star of the show these days. First in this Chicken Wild Rice Soup we made a few weeks ago, and now in this delicious Chicken Chili.

It reduces the time I spend slaving (ahem, I mean loving) in the kitchen, and more time spent eating delicious food. You see, as much as I love the calming nature of spending an hour or two in the kitchen creating a dish from scratch, I’ve got my priorities straight. Eating > cooking.

So let’s talk about this chili, shall we?

My original plan was to make this White Bean Chicken Chili but our local grocery store didn’t have cannellini beans in stock. It’s 6:30 p.m., I’m starving and you are telling me there are no cannellini beans. What do you mean you don’t carry cannellini beans?! Doesn’t everyone love white bean chicken chili as much as I do?? Apparently not.

So, what’s a girl to do? Improvise my friends. Im-pro-vise. Do you think it’s a coincidence that pro is in the middle of that word? Me either. :)

I grabbed two cans of organic chili beans (which included pinto, black, and kidney beans), and went to town. What resulted was this slightly spicy, super hearty chili. I can’t say that’s a bad thing. Not one bit.

Oh, and did I mention there is beer in this recipe? :) Enjoy!

Chicken Chili

Ingredients:

2 rotisserie chicken breasts (or two uncooked chicken breasts), shredded

2 cups chicken stock

3 cloves garlic, minced

3-4 chipotle peppers in adobe sauce (depending on spice preference)

1 onion, diced

1 bottle good bear

1 tomato, diced (can also used one can tomatoes)

2 cans chili beans (or one can each of black, pinto, and kidney beans)

1 TBSP chili powder

1 TBSP cumin

1 lime

salt and pepper, to taste

2 TBSP olive oil

sour cream, for serving

cilantro, for serving

grated cheddar cheese, for serving

Directions:

Heat olive oil in large pot over medium heat. Sauté onion and garlic until soft (about 5 mins).

Pour in beer and let reduce slightly (about 5 mins).

Add in tomatos, beans, chipotles, spices, salt and pepper. Stir to combine.

Pour in 2 cups chicken stock. Add chicken and bring to a simmer.

Taste and adjust seasonings as needed.

Squeeze in half of lime. Simmer for additional 30 mins or until completely heated through.

Top with sour cream, cilantro, and cheese if desired.

Enjoy!

Note: If using uncooked chicken breasts, sear on both sides in pot with garlic and onions. Simmer 1 hour or until chicken is cooked through. Take out and shred, then return to soup.

Chipotle Chicken Chili

 

Got any cooking quick fixes or cheats? Favorite chili recipes?

Chipotle Chicken Chili
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Hearty and delicious Chipotle Chicken Chili.
Ingredients
  • 2 rotisserie chicken breasts (or two chicken breasts, seared)
  • 2 cups chicken stock
  • 3 cloves garlic, minced
  • 3-4 chipotle peppers in adobe sauce (depending on spice preference)
  • 1 onion, diced
  • 1 bottle good bear
  • 1 tomato, diced (can also used one can tomatoes)
  • 2 cans chili beans (or one can each of black, pinto, and kidney beans)
  • 1 TBSP chili powder
  • 1 TBSP cumin
  • 1 lime
  • salt and pepper, to taste
  • 2 TBSP olive oil
  • sour cream, for serving
  • cilantro, for serving
  • grated cheddar cheese, for serving
Instructions
  1. Heat olive oil in large pot over medium heat. Sauté onion and garlic until soft (about 5 mins).
  2. Pour in beer and let reduce slightly (about 5 mins).
  3. Add in tomatos, beans, chipotles, spices, salt and pepper. Stir to combine.
  4. Pour in 2 cups chicken stock. Add chicken and bring to a simmer.
  5. Taste and adjust seasonings as needed.
  6. Squeeze in half of lime.
  7. Top with sour cream, cilantro, and cheese if desired.
  8. Enjoy!

Spicy Black Bean and Rice Soup

black_bean_soup

Fact: it is snowing outside. In April. Seriously?! Seriously.

Minnesota, listen up. In the summer you are my favorite place to be. Running around the lakes, swimming, cruising with the windows down, hanging out on patios, enjoying a few beers by a bonfire. In the first signs of spring (which we were experiencing during my last post!), I easily forget the horribly long cold months you put us through. And in the fall, I’m ready for a change. For the excuse to wear cute boots, scarves, and hats. Not to mention it’s soccer and football season. :)

And snow and -40 degrees in winter? That’s one thing. Snow and 30 degrees in April? That’s a whole ‘nother.

There is only one good thing about snow in April (yes, I’m trying to look on the bright side here!). Soup. Delicious, warm, comforting soup.

snow

Not cool, MN. Not cool.

Alright, moving on.

The other day for lunch I picked up some gumbo from a local coffee shop. Sausage, chicken, beans, rice. Yum! So sooo good. I just looove the combo of beans and rice. Some days, I could just eat beans and rice for dinner. And especially if we are at a Mexican restaurant!

Tonight on my drive home from work, I decided I would make my own bean and rice soup. I’m a big fan of black bean soup (Panera’s especially!), but had never tried adding rice. It adds a bit more texture, which I like. I also made this batch a bit spicy! Spicy, hearty, delicious soup. Mmm mmm good. Perfect for a cold winter (err…I mean spring!) night.

Spicy Black Bean and Rice Soup

Ingredients:

2 15 oz. cans black beans (or 1 large can), drained

3 cups vegetable broth

1 jalapeño, minced (seeded or unseeded – I kept seeds in!)

4 cloves garlic, minced

1/2 small onion, diced

2 TBSP olive oil

1/2 TBSP cumin (or more, to taste)

1 tsp cayenne pepper (or more, depending on spice preference)

1 TBSP Worcestershire sauce

1 TBSP tomato paste

salt and pepper, to taste

1 cup cooked brown rice (or other favorite!)

juice of 1/2 lime

cilantro, 1/4 cup chopped + more for serving

sour cream, for serving (optional)

avocado, for serving (optional)

lime wedges, for serving (optional)

Directions

1) Saute onion, jalapeño, and garlic over medium heat until fragrant. Approx. 1 minute.

2) Add in cayenne, cumin, salt, pepper, and tomato paste. Stir until fragrant, about 30 seconds.

3) Add in beans, broth, and Worcestershire. Stir to combine.

4) Bring to a simmer. Taste and adjust seasonings as needed.

5) As soup is simmering, cook rice according to directions.

6) After approximately 30 minutes of simmering, use an immersion blender or blender (I used my magic bullet!) to blend part of soup until smooth. This will give soup a nice thick texture.

7) Continue to simmer soup until rice is finished cooking. Once rice is done, squeeze lime over and add in 1/4 cup cilantro.

8) Add rice into soup, stirring to combine.

9) Top with cilantro, sour cream, avocado, and lime wedges if desired!

Note: If liquid reduces more than you would prefer, feel free to add a little water to the pot. Then, taste and adjust seasonings as needed!

black_bean_soup

What’s your favorite cold-weather comfort food?

Leave a comment below, I’d love to hear from you!

And next time we meet, let’s hope this cold weather is gone for good! :)

Black Bean and Rice Soup
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
A deliciously hearty black bean and rice soup!
Ingredients
  • 2 15 oz. cans black beans (or 1 large can), drained
  • 3 cups vegetable broth
  • 1 jalapeño, minced (seeded or unseeded - I kept seeds in!)
  • 4 cloves garlic, minced
  • ½ small onion, diced
  • 2 TBSP olive oil
  • ½ TBSP cumin (or more, to taste)
  • 1 tsp cayenne pepper (or more, to taste)
  • 1 TBSP Worcestershire sauce
  • 1 TBSP tomato paste
  • salt and pepper, to taste
  • 1 cup cooked brown rice
  • juice of ½ lime
  • cilantro, ¼ cup chopped + more for serving
  • sour cream, for serving (optional)
  • avocado, for serving (optional)
  • lime wedges, for serving (optional)
Instructions
  1. Saute onion, jalapeño, and garlic over medium heat - 1 minute.
  2. Add in cayenne, cumin, salt, pepper, and tomato paste. Stir until fragrant, about 30 seconds.
  3. Add in beans, broth, and Worcestershire. Stir to combine.
  4. Bring to a simmer. Taste and adjust seasonings as needed.
  5. As soup is simmering, cook rice according to directions.
  6. After approximately 30 minutes of simmering, use an immersion blender or blender (I used my magic bullet!) to blend part of soup until smooth. This will give soup a nice thick texture.
  7. Continue to simmer soup until rice is finished cooking.
  8. Add rice into soup, stirring to combine.
  9. Top with cilantro, sour cream, and avocado if desired!
Notes
If soup reduces a bit much for your liking, feel free to add a bit of water to the pot!

White Bean Chicken Chili

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Man, blogging two days in a row – this might be a record for me! You’ve guessed it, we have another snow day (and you definitely already know this if you read yesterday’s post!). Although I absolutely agree that it’s dangerous to have children walking (and waiting!) at the bus stop or to school, I can’t help but feel animosity towards, well, towards the weather.

Yesterday I did not leave the house (errr, 1 bedroom apartment I mean). I slept in, made a big breakfast, cleaned, blogged, wedding planned, cooked, read, and cleaned some more. Exciting stuff. When 8:00 p.m. rolled around and I was done with everything, I decided then that maybe I should leave the house to go to an 8:30 p.m. yoga class. Well, that didn’t happen. The combination of a) me still being in my sweats b) it was dark outside and c) it was still what they are calling a “polar vortex”. So it was about that time that I started to feel a little claustrophobic as well. I went into our bedroom, found the spot where the heat comes through the floorboards, turned on a yoga podcast in which they are at the pool in 105 degrees, and pretended I was being transported to someplace warm and beautiful. I felt a lot less seasonally depressed after that, but yoga always makes me feel better. :)

Then last night we watched the Butler. It was also a bit sad and depressing at times (think slavery scenes, JFK and MLK’s assassination, and the Vietnam war) and I cried like 5 different times. Man! Once I start I can’t stop. Anyway, I would recommend it for a little movie night at home. I think it’s worth watching. If nothing else, it’s a nice little history brush-up too!

So last night we made the White Chicken Chili I was talking about yesterday. It was delicious! Make some of this soup, and you’re sure to stay warm. Alllll night looooongggg…..

:)

Enjoy!

White Chicken Chili

Ingredients

3 organic chicken breasts, cut into thirds

1 can (15 oz.) corn, drained and rinsed

2 cans (15 oz. each) cannelloni beans, drained and rinsed

4 garlic cloves, minced

1 onion, diced

1 jalapeño, de-seeded and minced

4 cups organic chicken broth

1 chipotle pepper in adobo sauce, minced (can also substitute chili powder)

olive oil

3 TBSP flour

cumin, to taste

paprika, to taste

salt and pepper, to taste

sour cream (for garnish)

limes (for garnish)

cilantro (for garnish)

Directions:

1) Season chicken with salt and pepper.

2) Using a large stockpot, heat oil on bottom of pan. Place breasts in, searing on both sides.

3) Take chicken out, place aside.

4) Add in onions, cooking for a few minutes into translucent.

5) Add in garlic and jalapeño, cooking until fragrant (about 30 seconds)

6) Place chicken back in, season with salt, pepper, cumin, and paprika. Add in chipotle pepper.

7) Cook approximately 8 more minutes or until chicken is cooked through.

8) Add in the flour, stirring to coat everything evenly.

9) Add in beans, corn, and chicken stock.

10) Bring mixture to a simmer, and let cook for approx. 60 minutes uncovered, or until soup has reached desired consistency.

11) Halfway through the cooking time, take chicken out and roughly chop. Add back in.

12) Once finished, serve in bowls with sour cream, cilantro, and lime wedge.

13) Enjoy!

white_bean_chicken_chili

Mmm… a warm, steamy bowl of chili goodness.

white_bean_chicken_chili_2

White Bean Chicken Chili
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
A delicious White Bean Chicken Chili. Great for warming you up on a cold winter night!
Ingredients
  • 3 organic chicken breasts, cut into thirds
  • 1 can (15 oz.) corn, drained and rinsed
  • 2 cans (15 oz. each) cannelloni beans, drained and rinsed
  • 4 garlic cloves, minced
  • 1 onion, diced
  • 1 jalapeño, de-seeded and minced
  • 4 cups organic chicken broth
  • 1 chipotle pepper in adobo sauce, minced (can also substitute chili powder)
  • olive oil
  • 3 TBSP flour
  • cumin, to taste
  • paprika, to taste
  • salt and pepper, to taste
  • sour cream (for garnish)
  • limes (for garnish)
  • cilantro (for garnish)
Instructions
  1. Season chicken with salt and pepper.
  2. Using a large stockpot, heat oil on bottom of pan. Place breasts in, searing on both sides.
  3. Take chicken out, place aside.
  4. Add in onions, cooking for a few minutes into translucent.
  5. Add in garlic and jalapeño, cooking until fragrant (about 30 seconds)
  6. Place chicken back in, season with salt, pepper, cumin, and paprika. Add in chipotle pepper.
  7. Cook approximately 8 more minutes or until chicken is cooked through.
  8. Add in the flour, stirring to coat everything evenly.
  9. Add in beans, corn, and chicken stock. Taste and adjust seasonings as needed.
  10. Bring mixture to a simmer, and let cook for approx. 60 minutes uncovered, or until soup has reached desired consistency.
  11. Halfway through the cooking time, take chicken out and roughly chop. Add back in.
  12. Once finished, serve in bowls with sour cream, cilantro, and lime wedge.
  13. Enjoy!

Real Recipe: Quinoa Salad with Avocado, Black Beans, and Tomatoes

Quinoa Salad

Made it through day two of “detox” week :)

Here’s how it went:

Breakfast – Oatmeal with chopped walnuts, slivered almonds, and pepitas (pumpkin seeds) and currants (didn’t have any almond milk in the house, otherwise I would have poured some over!) and “green” juice (Details here: http://eatcleanwithkate.com/sauteed-kale-with-white-beans)

Lunch – Leftover quinoa salad (from yesterday)

Snack – Peach

Dinner – Falafel salad

Cravings for things I’m not supposed to be eating were a bit stronger today (cheese! chips and salsa! cheese!). All I wanted was a piece of string cheese (luckily, there’s none in the house!). Went to Whole Foods, and even had to bypass all the deliciously amazing looking cheese samples! Made sure to walk straight ahead, not looking at what kind of actual cheese they were showcasing. I made it out alive…err, without eating cheese :) Ha!

So for dinner tonight I made homemade falafel balls. Not bad for my first time, however, I think I’ll wait to post until I’ve perfected it :) And I cheated just a tinsy itsy little bit. I used a handful of whole wheat breadcrumbs for the falafel! I also used ground flax seed, but wasn’t sure how the texture would turn out if I made them with only the flax seed. Whoops! There were worse things I could have eaten today (like cheese!).

Anyway, here’s the recipe for the quinoa salad! Super easy to make, with refreshing flavors and a nice texture. I added some herbs today and really spiced it up.

Here ya go! Enjoy :)

Quinoa Salad with Avocado, Black Beans, and Tomatoes

Ingredients:

1 cup dry quinoa, cooked

1 avocado, cubed

1 can black beans, drained and rinsed

1 cup cherry tomatoes, halved

1/4 cup extra virgin olive oil

2 limes, juiced

salt and pepper, to taste

2/3 cup cilantro, chopped roughly

Directions:

Cook quinoa according to directions

Add in black beans, avocado, and tomatoes

In separate bowl, combine oil, lime juice, salt, pepper, and cilantro

Pour dressing over quinoa, mix to combine

NOTE: Can also add a can of corn (or fresh grilled corn!), chopped red onion, or anything else that sounds good!

Here’s me, with it on my lap out on a friend’s boat :) Mmm summer…

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Quinoa Salad with Avocado, Black Beans, and Tomatoes
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1 cup dry quinoa, cooked
  • 1 avocado, cubed
  • 1 can black beans, drained and rinsed
  • 1 pint cherry tomatoes, halved
  • ¼ cup extra virgin olive oil
  • 2 limes, juiced
  • salt and pepper, to taste
  • ⅔ cup cilantro (or other favorite herb), chopped roughly
Instructions
  1. Cook quinoa according to directions
  2. Add in black beans, avocado, and tomatoes
  3. In separate bowl, combine oil, lime juice, salt, pepper, and cilantro
  4. Pour dressing over quinoa, mix to combine

Real Recipe: Sautéed Kale with White Beans

Sautéed Kale with White Beans

First day of my “detox” week. What does that mean exactly? Well, for approximately one week I am going to attempt to eat a diet free from animal products (dairy, eggs, meat), wheat, and added sugar. An no processed food (or very minimal!).

Last night, being I knew this, we had pasta with meatballs for dinner, and went out to Ben and Jerry’s for ice cream. Splurge! It was delicious :) (And yes, I’m already planning what I’m eating when this week is over…frozen deep dish pizza from Chicago – ha!).

Here’s how the first day went:

Breakfast – green “juice” and a banana

Snack: trail mix (nuts and raisins only)

Lunch: quinoa with avocado, black beans, and baby tomatoes

Snack: peach and baby carrots

Dinner: sautéed kale with white beans over jasmine rice

The green juice is really just this green powder mixed in water. It’s all-natural, full of nutrients from whole grains, fruits, and vegetables. It also has probiotics, digestive enzymes, fiber, and antioxidants. You know, basically everything your body needs but you’re probably not always giving it. I bought it at Whole Foods, and it’s also made by a local company, which makes me feel even better about buying the product. I’m still in the early few days of trying the product, so I’ll report more back once I test it out for longer! Here’s the website if you’d like to see for yourself: http://www.mygreenenergysite.net

Anyway, where was I? Oh yes, the “detox”. Most of the day I felt pretty great. A bit hungrier than usual, but nothing I can’t handle. Besides, I’ve decided a little hunger can be good if you know it’s a temporary state. I’m no longer in the place of my life where I am purposely eating less because I am struggling with an eating disorder. I’m ok being a tiny bit hungry and know I’m not going to binge on whatever item I am restricting myself from consuming. I’m just here for a week. And you truly are more grateful for all the food you eat when you eat. Period.

So before I made dinner tonight I picked up the bf some chicken noodle soup from Panera (he is fighting off a bad cold!). It was hard to resist ripping off a piece of that delicious sourdough baguette and dipping into the soup. However, I restrained myself :)

I for dinner made sautéed kale and white beans over jasmine rice. It actually turned out better than I thought it would! I wasn’t sure how the first vegan/wheat-free dinner would go, but it was a nice light, refreshing, and good textured dish. I wanted to make kale and white bean soup, but didn’t have all the ingredients. This turned out to be a good alternative!

I’m also going to attempt to make chickpea curry (the bf hates curry, but being he’s gone most nights this week, I’m taking full advantage!) and veggie burgers this week. Until then, here’s the recipe for the kale and beans. It’s adapted from one of Emeril’s recipes, so you know it’s good :)

Sautéed Kale and White Beans

Ingredients:

2 TBSP olive oil

1 bunch kale, trimmed and chopped crosswise into 1 inch strips

2 cloves garlic, roughly chopped

1 small red onion, sliced thinly

1/2 lemon, juiced

1 can white northern or cannelloni beans, drained

1 bay leaf

1/2 tsp crushed red pepper

salt and pepper to taste

Directions:

Heat oil in large saucepan.

Add garlic, bay leaf, and red pepper. Saute for about 30 seconds, or until garlic is fragrant.

Add in kale and red onion. Season with salt and pepper. Squeeze lemon over and mix to combine.

Fold in beans, continuing to stir.

Put lid on and sauté on low until kale is wilted and cooked through, about 10 minutes.

Serve alone or on top of favorite rice (I used Jasmine)

Enjoy!

photo-11

Recipe adapted from http://recipes.howstuffworks.com/emerils-sauteed-tuscan-kale-recipe.htm 

See you tomorrow for day 2 of detox week! :)

Sautéed Kale with White Beans
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
A healthy, light dish that can be served as a side or over rice for a main course.
Ingredients
  • 2 TBSP olive oil
  • 1 bunch kale, trimmed and chopped crosswise into 1 inch strips
  • 2 cloves garlic, roughly chopped
  • 1 small red onion, sliced thinly
  • ½ lemon, juiced
  • 1 can white northern or cannelloni beans, drained
  • 1 bay leaf
  • ½ tsp crushed red pepper
  • salt and pepper to taste
Instructions
  1. Heat oil in large saucepan.
  2. Add garlic, bay leaf, and red pepper. Saute for about 30 seconds, or until garlic is fragrant.
  3. Add in kale and red onion. Season with salt and pepper. Squeeze lemon over and mix to combine.
  4. Fold in beans, continuing to stir.
  5. Put lid on and sauté on low until kale is wilted and cooked through, about 10 minutes.
  6. Serve alone or on top of favorite rice.

Make your Own: Roasted Chickpeas

Roasted Chickpeas

Happy weekend!

We started it off with a little BBQ at a friend’s house, drinking wine and playing games last night. Today I’ve got a day planned with the girls, trying on dresses, grabbing lunch, and enjoying the great outdoors. And tomorrow we are headed to the cabin for the day. Yep, a solid weekend planned indeed :)

Yesterday we were hanging out at home when I made us up this little snack. Roasted Chickpeas. The bf used to not like chickpeas (or so he thought!). He loved these though (I think even more so than I did!).

I bought a bag of roasted chickpeas awhile back, but they were wasabi flavored (don’t ask me what I was thinking). And then I figured, why not make my own?!

So I did! Crispy little balls of deliciousness. Enjoy :)

Spiced Roasted Chickpeas

Ingredients:

1 can garbanzo beans (chickpeas)

1 TBS olive oil

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp paprika

1/4 tsp cinnamon

1/4 tsp cayenne pepper

1/4 tsp salt

Any other favorite spices

Directions:

1) Preheat oven to 400 degrees

2) Drain and rinse chickpeas

3) Dry thoroughly with paper towel

4) Line baking sheet with tinfoil (or use non-stick baking sheet)

5) Spread chickpeas into one layer on pan

6) Drizzle with oil, sprinkle evenly with spices

7) Shake pan until chickpeas are evenly coated with oil and spices

8) Bake for about 35-40 minutes or until chickpeas turn a golden brown color, shaking the pan halfway through

9) Let cool before enjoying

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Roasted Chickpeas
Prep time: 
Cook time: 
Total time: 
Serves: 1-2
 
Delicious and healthy roasted chickpeas. A nice crunch with great flavor!
Ingredients
  • 1 can garbanzo beans (chickpeas)
  • 1 TBS olive oil
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • ¼ tsp paprika
  • ¼ tsp cinnamon
  • ¼ tsp cayenne pepper
  • ¼ tsp salt
Instructions
  1. Preheat oven to 400 degrees
  2. Drain and rinse chickpeas
  3. Dry thoroughly with paper towels
  4. Line baking sheet with tinfoil (or use non-stick baking sheet)
  5. Spread chickpeas into one layer on pan
  6. Drizzle with oil, sprinkle evenly with spices
  7. Shake pan until chickpeas are evenly coated with oil and spices
  8. Bake for about 35-40 minutes or until chickpeas turn a golden brown color, shaking pan halfway through
  9. Let cool before enjoying

Real Recipe: Green Bean Salad

Green Bean Salad

Hello all! Sorry it’s been sooooo long since I’ve posted. Spring is a busy time for me, as spring/summer soccer starts back up. And I’m teaching more yoga. And I’ve been out of town. And I’m trying to build a community vegetable garden and run a blood drive at school! Yep, b-u-s-y.

The last couple weeks I’ve started a handful of posts but never finished (one on Earth Day, one on the 1-year anniversary of my blog). Yep, just one year ago last week I set out to start Eat Clean with Kate. Once upon a time I wanted to be a writer, and as early as 5 years old I was writing (and illustrating!) my own “children’s” books. I’ve always loved writing, and the opportunity to share my passion for eating (and living!) clean with you is a dream come true. This blogging adventure has been oh-so-fun, and I’m glad you’ve all joined in on the ride!

As for today, I’ve got a recipe for a green bean salad I made last night. I was never super crazy about green beans growing up, however, this recipe changed my entire outlook on the things! I ate it cold, and my-oh-my was it delicious! Not to mention it is soooo easy. Just be careful not to overcook the green beans, you want them to have a nice lil crunch! You can also substitute basil (or perhaps another favorite herb!) for cilantro.

Here’s the recipe for my Gorgeous Green Bean Salad:

Ingredients:

12 oz. green beans, steamed, blanched, or boiled until just tender

1/2 cup red onion, very thinly sliced

2 medium-sized tomatoes, diced

1/4 cup cilantro

1/2 cup feta cheese, crumbled

1 TBSP red wine vinegar

2 TBSP extra-virgin olive oil

1 tsp dried oregano

pepper to taste

Directions:

1. Steam, blanch, or boil green beans until just tender. Careful not to overcook the beans! You want them to still have a little crunch. Drain and place in large bowl.

2. Add in tomato, onion, cilantro, oregano, and feta.

3. Whisk oil and vinegar together. Pour over salad. Toss to combine.

4. Top with your favorite homemade croutons (see my recipe here!).

5. Pepper to taste, and enjoy!

salad2

 

Real Recipe: Gorgeous Green Bean Salad
 
A delicious green bean salad that's easy to make and sure to please!
Ingredients
  • 12 oz. green beans, steamed, blanched, or boiled until just tender
  • ½ cup red onion, very thinly sliced
  • 2 medium-sized tomatoes, diced
  • ¼ cup cilantro
  • ½ cup feta cheese, crumbled
  • 1 TBSP red wine vinegar
  • 2 TBSP extra-virgin olive oil
  • 1 tsp dried oregano
  • pepper to taste
Instructions
  1. Steam, blanch, or boil green beans until just tender. Careful not to overcook the beans! You want them to still have a little crunch. Drain and place in large bowl.
  2. Add tomato, onion, cilantro, oregano, and feta to bowl.
  3. Whisk oil and vinegar together. Pour over salad. Toss to combine.
  4. Top with your favorite homemade croutons
  5. Pepper to taste, and enjoy!

Real Recipe: Kate’s Clean Chili

Chili

So, I jinxed myself. After writing my last blog post about how I’m lucky to have not gotten sick these past couple of weeks, with all the traveling and what not, I got sick. Really sick. It came on Wednesday morning, and by the end of the work day, I was feeling miserable. Fever, chills, body aches, sore throat, swollen glands, headache. You know, the whole shebang. I even ate the Chicken Noodle Soup that day for lunch! Guess it doesn’t cure everything :)

Anyway, so after being home all day and eating all the popsicles (Edy’s All-Natural), applesauce (Santa Cruz Organic), honey toast, bananas, and chicken noodle soup I could handle, Thursday night the bf made chili. We figured the heat would help flush out the sickness. Well one can hope, right?

We made this with what we had in the house (I had picked up chilies the night before), without tomato paste or corn flour (two common ingredients in some chili recipes). It turned out to be delicious! Healthy and hearty. Just what I needed.

Here’s the recipe for some deliciously clean chili! Enjoy!

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Kate’s Clean Chili

Serves 6-8
Prep time 20 minutes
Cook time 2 hours
Total time 2 hours, 20 minutes
Meal type Lunch, Main Dish, Soup, Starter
Misc Freezable, Serve Hot
Occasion Casual Party
An easy to make, delicious, hearty, nutritious chili! Perfect for warming up on a cold winter day!

Ingredients

  • 1lb 90% lean ground beef (grass fed or organic if possible)
  • 1 orange bell pepper (organic if possible, chopped )
  • 1 yellow bell pepper (organic if possible, chopped )
  • 1 red bell pepper (organic if possible, chopped )
  • 1 onion (diced )
  • 6 cloves garlic (diced)
  • 2 stalks celery (halved and chopped )
  • 1 can black beans
  • 1 can beans for chili (*a combination of kidney, pinto, and red beans)
  • 1 can crushed tomatoes (28 ounces, preferably organic)
  • 1 jalapeño (roasted and chopped )
  • 1 serrano chili pepper (roasted and chopped )
  • 1 poblano chili (roasted and chopped )
  • 2 chipotle peppers (with adobo sauce, chopped )
  • 1 cup low-sodium chicken stock (organic preferably)
  • 1 cup low-sodium beef stock (organic preferably)
  • extra-virgin olive oil
  • salt (to taste)
  • pepper (to taste )
  • chili powder (to taste)
  • mexican oregano (to taste)
  • cumin
  • paprika
  • onion powder
  • garlic powder

Optional

  • cheddar cheese (grated, for garnish)
  • green onions (for garnish )
  • cilantro (for garnish )
  • sour cream or greek yogurt (for garnish )

Note

*Can be made vegetarian by omitting beef and adding more beans

*Can use sirloin, ground pork, or turkey instead of ground beef

*Can add corn flour to thicken if desired

 

Directions

Step 1
Heat oven to 350. Place jalapeño, serrano, and poblano on baking sheet. Drizzle with oil and sprinkle with salt. Roast until both sides have a nice charred color. Let cool and then chop.
Step 2
Heat oil in large pot. Saute onion, garlic, and chili peppers until softened.
Step 3
Add in bell peppers. Sauté until softened.
Step 4
Season beef with cumin, chili powder, salt, pepper, mexican oregano, onion and garlic powder. Add to pot. Cook until beef has browned.
Step 5
Add in tomatoes and stock. Season to taste. Add in beans.
Step 6
Simmer on low for about two hours, until beef is cooked through and chili has thickened to desired consistency.
Step 7
Top with your favorite garnishes and enjoy!