Monday, February 8, 2016

Chick'n Enchilada Soup

It's been colder the last few weeks and we've been into soups. I made this a couple of weeks ago and will probably make it again for our cold spell this week. I spotted this over at Copycat recipes. It is supposed to be a knock off of Chili's soup by the same name. I made it vegan and it is amazing. I don't know if it taste like their version but this one is definitely a make again. I am sure you could probably dump it all in a slow cooker and come back a few hours later to a wonderful dinner.

  • 3 tablespoons olive oil
  • 1 medium sweet onion, chopped
  • 4 cloves garlic, minced
  • 1 cup Masa Harina (found on the ethic isle in the grocery)
  • 6 cups hot water
  • 2 tablespoons Better Than Bouillon no-chicken bouillon 
  • 2 cans black beans, drained and rinsed
  • 1 cup whole kernel corn
  • 2 cans red enchilada sauce
  • 1 cube Hatch chiles (or a 4 ounce can green chiles)
  • 1 can diced tomatoes
  • 1 can fire-roasted tomatoes
  • 2 teaspoons salt
  • 1 teaspoon sugar
  • 1 1/2 teaspoons chili powder
  • 2 1/2 teaspoons ground cumin
  • 1 package Gardein Meatless Chick'n strips cut into thirds
  • Garnish: tortilla strips, avocado, lime juice, sour cream, etc

Heat a dutch oven over medium high heat. Add olive oil and allow it to heat through. Add onion and garlic. Cook until the onions are translucent and a bit golden.

Add Masa to the onion mixture. Give it a stir and allow it to cook for 1­0 minutes, stirring constantly.

Add 3 cups water and 1 tablespoon of the no chicken broth to the soup pot and stir to combine, making sure all of the mesa mix has been incorporated.

Add the remaining 3 cups water and 1 tablespoon no chicken broth to pot. Stir well.

Add the black beans, tomatoes (with juice), corn, chick'n pieces, enchilada sauce, spices and chilies. Stir to combine. Allow the soup to simmer for 10 minutes.

Serve with garnishes of your choice.

You could  use tortilla chips or even corn chips if you don't have tortillas to cut up and bake.

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.

Sunday, December 27, 2015

BBQ Jackfruit Sandwiches

I've made BBQ Jackfruit sandwiches a few times using a couple of different recipes. I really like them but they always seemed too "wet".  I came across some other recipes lately that bake the BBQ after it's all cooked to help dry it out. This is my version of such a recipe. We loved these. Make your favorite coleslaw and get out your favorite BBQ sauce. I used part of my Datil BBQ Sauce (which is kind of thin) and part store-bought for the thickness. We will be having these again.

  • 2 cans Green, Jackfruit in Water (you can find this in Asian grocery stores)
  • 1 sweet onion, thinly sliced
  • 3 garlic cloves, minced
  • 3 tablespoons olive oil 
  • 2 tablespoons Ancho Chili Powder
  • 1/2 teaspoon salt
  • pinch of cayenne pepper
  • 1 tablespoon Liquid Smoke
  • 1 tablespoon Apple Cider Vinegar
  • 1/3 - 1/2 cup Datil BBQ Sauce
  • 1/3 - 1/2 cup store bought BBQ Sauce
  • To serve: buns and slaw

Preheat oven to 400. Drain the jackfruit and place in a clean kitchen towel. Give the towel a good twist to get as much liquid as you can out of the jackfruit. Shed it with your fingers.

Add the chili powder, liquid smoke, alt and vinegar, toss well; set aside.

In a large skillet over medium heat, add the oil. Cook onion until it's soft and golden. Mine took about 5 minutes. 

Add the garlic to the onion and give it a stir. Cook about 1 minute.

Turn up the heat to medium-high and add the jackfruit. Cook until it's starting to stick to the bottom of the pan (a few minutes).

Add the BBQ sauce and stir well. Be sure to scrape any bits from the bottom of the pan. Cook until it's pretty thick. About 5-7 minutes. 
Transfer the jackfruit mixture to a parchment lined baking sheet. Spread out to cover the entire baking sheet (I used a cookie sheet).

Cook for 25-30 minutes until you see some dry area on some of the jackfruit. Don't burn it, but you do want to dry it out. You can turn it once during this time if desired. 

But some BBQ sauce on your bun and top with the BBQ Jackfruit.

Top with your favorite coleslaw. Add more BBQ Sauce to the other half of your bun.

Put the top on your sandwich and serve with a side: baked beans, corn on the cob, tater tots, fries, etc.