Comfort Food: Black & White Chili

August 29, 2013 by Lee in Comfort Food, Cooking in College, Weeknight Meals

Everyone needs a quick and nutritious meal that is 30 minutes to prepare, from start to finish. I have made this for last-minute tailgating, weeknight suppers and parties. If you like spicy chili with more "heat", just increase the amount of chili powder and add a diced jalapeño. Christian, this is for you!

INGREDIENTS

1 lb [450g] ground beef or ground turkey
1 small onion, diced
1 small bell pepper, cored and diced
1 15.5 oz [439g] can black beans, rinsed and drained
1 15.5 oz [439g] can cannellini beans, rinsed and drained
30 oz. [840g] tomato sauce
4 t [20mL] chili powder
1 t [5mL] salt
1 t [5mL] ground pepper
Toppings: cheddar cheese and diced jalapeño (optional)

DIRECTIONS

Over medium heat, brown ground beef or turkey with onion and pepper in large dutch oven.
When browned, add tomato sauce and chili powder, mix well - reduce heat and simmer for 5 minutes.
Add rinsed and drained black and white beans - continue to simmer for 15 minutes.
Season to taste with salt and pepper
Serve with toppings of your choice (onions, jalapeño, cheese or crackers)

Entree Salad: Mixed Bean-Tomato Salad with Basil Vinaigrette

April 05, 2013 by Lee in Weeknight Meals, Vegetarian, Entree Salad

This salad blends some favorite spring and summer vegetables - green beans, waxed beans and tomatoes. The vinaigrette is simple to prepare. All these ingredients, including the basil, can be found at your favorite farmer's market, grocery, or if you have space or containers (and a thumb greener than mine), your own garden. For cookouts or patio gatherings, this is also a highly transportable salad. Sometimes I even combine the tomatoes with the vinaigrette and then just pour the vinaigrette-plumped tomatoes over the beans and toss it all together!

INGREDIENTS

½ lb [230g] fresh green beans, trimmed
½ lb [230g] fresh wax beans, trimmed
1 ½ c [225g] cherry or grape tomatoes, halved
¼ c [60mL] balsamic vinegar
3 T [45mL] extra-virgin olive oil
1 t [5mL] kosher salt
1 t [5mL] freshly ground black pepper
½ c [75g] basil leaves, coarsely chopped
½ c [75g] finely chopped red onion

DIRECTIONS

Cook green and wax beans in boiling water 5 minutes.
Drain, then rinse in cold water to stop cooking; drain again.
Combine vinegar, oil, salt, pepper, basil and red onion - set aside
In a large bowl, mix beans and tomatoes, toss gently. Cover and chill.
When ready to serve, pour vinaigrette over vegetables and toss to combine.

Adapted from Cooking Light

Comfort Food: Chipotle Chicken Corn Chowder

February 21, 2013 by Lee in Comfort Food, Weeknight Meals

If it's cold and a little dreary outside, I like to make this warming chicken corn chowder. The chipotle pepper gives it a smoky kick, and the orzo thickens it beyond soup status. Doubling the recipe easily feeds a crowd - so add a crusty baguette or two and you're ready for a weekend get-together. To keep entertaining simple, make it a day ahead - just reheat slowly and ladle into bowls(or mugs) to serve.

INGREDIENTS

1 T [15g] butter
1/2 c [75g] red pepper, diced
1 medium onion, chopped
1 10.5 oz [298g] can condensed cream of chicken soup
1 chipotle chili, diced plus 2 t [10mL] adobo sauce
32 oz [950 mL] chicken broth
16 oz [475 mL] shoepeg white corn, frozen*
2 c [450g] cooked chicken breast, cubed
1/2 c [95g] uncooked orzo
1/2 t [2.5mL] basil, dried or 1 t [5mL] fresh, chopped
1/2 t [2.5mL] thyme, dried or 1 t [5mL] fresh, chopped
1 T [12.5g] sugar
1/2 t [2.5mL] salt
1/2 t [2.5mL] pepper
1 c [240mL] milk

* NOTE: I often substitute Trader Joe's Corn and Chile Tomato-Less Salsa - if using, omit corn, sugar, salt and pepper

DIRECTIONS

Melt butter in a large Dutch oven over medium-high heat; add onion and red pepper, sauté 5 minutes or until tender.
In a small bowl, mix diced chipotle chili and 2 t adobo sauce with condensed cream of chicken soup; add to sautéed vegetables.
Add chicken broth and next 8 ingredients; simmer 20 minutes or until orzo is very tender and soup is thickening.
Stir milk into chowder, and simmer 5 minutes.

Adapted from Southern Living

Easy Entree: Red Pizza

January 25, 2013 by Lee in Entrees, Plan for a Party, Comfort Food, Weeknight Meals

I created this recipe after a trip to my local farmer's market. I realized that, without intending to, I'd chosen all "red" produce - juicy cherry tomatoes, red bell pepper, red onions - even some sun-dried tomatoes! Luckily, all those "red" vegetables taste even better when layered with mozzarella on a marinara sauced crust. For a spicy kick, I added the red pepper flakes. This pizza is fabulous as a quick weeknight meal, but can easily become the centerpiece of a cozy weekend party for friends. So, go to the grocery or farmer's market and stock up on "red" - oh, and maybe grab a nice bottle of it too!

INGREDIENTS

1 homemade or store-bought pizza crust
1 1/2 c [350mL] marinara sauce
1 red bell pepper, seeded and sliced into strips
1/2 c [75g] sun-dried tomatoes, diced
1/2 red onion, sliced
pinch of red pepper flakes
1/2 pint [230g] cherry or grape tomatoes, halved
1 1/2 c [168g] mozzarella cheese, shredded

DIRECTIONS

Spread marinara sauce on pizza crust, leaving 1/2 inch [13mm] border.
Sprinkle 1 c [112g] mozzarella cheese over sauce.
Layer red bell pepper strips, sun-dried tomatoes and onion over cheese.
Sprinkle with red pepper flakes.
Top pizza with cherry tomato halves and remaining 1/2 c [56g] cheese.
Bake at 400 degrees [204C] until brown on bottom and cheese is melted - about 15-20 minutes.

Easy Entree: Blue (Bleu) Pizza

January 23, 2013 by Lee in Entrees, Plan for a Party, Weeknight Meals

Who says that pizza has to be slathered with tomato sauce and dotted with pepperoni, or that blue cheese is only good as a dip for chicken wings? Not me! This pizza combines mozzarella with blue cheese and adds a layer of prosciutto. Then, it's topped off with a drizzle of balsamic glaze and arugula. Sprinkling cool arugula over the hot crust makes this pizza unique, but adding the sweet/salty combo of balsamic glaze/prosciutto makes it special. Serve it in small squares as an appetizer, or, cut it in wedges as an entree - perfect for your next pizza party!

Adapted from Gemignani at Tortora's

INGREDIENTS

store-bought or homemade pizza crust
3 oz. [84g] prosciutto, cut in thin strips (about 5 slices)
1 small red onion, sliced
½ c [56g] crumbled blue cheese (gorgonzola, stilton etc.)
1 c [112g] shredded mozzarella cheese
balsamic glaze (reduced balsamic vinaigrette) - available at Trader Joe's
½ c [75g] baby arugula (rocket), chopped

DIRECTIONS

On ready-made or home-made pizza crust, layer mozzarella and blue cheeses, prosciutto strips and red onion slices.
Bake at 375 degrees [190C] for 20-25 minutes, until cheeses bubble.
Remove from oven and drizzle balsamic glaze over hot pizza.
Top pizza with chopped arugula.

Trader Joe's