Crock Pot Mexican Shredded Chicken

March 24, 2015 by Susan

My crock pot has been in a box, in my storage room, for years. More years than I care to admit, really. My issue with crock pots is this: if I have to pre-cook, or brown, meat prior to putting it into the crock pot then I might as well just cook the meal on the stove top or in the oven. After all, I’ve already dirtied a pot. For me, the only way I can get excited about using the crock pot is if there is zero ‘cooking’ prior.

It was this recipe that got me to unearth my crock pot and get on the bandwagon. No prepping the meat at all beforehand, simply dump all the ingredients into the pot, turn it on and walk away. It was great! I absolutely loved having dinner cooking while I was busy doing other things all day long. I suppose that’s the beauty of using a slow cooker, right?

I made quite a bit of changes to the original recipe from Skinnytaste. I liked the idea of the recipe, and I did like the original recipe, but for me it was lacking a little something. A few ideas immediately came to mind the first time I made it, and over the next few times I prepared this meal I perfected each change. It is now exactly how we like it. The main changes I made are overall more spices, the addition of the poblano pepper and adding the frozen peas and corn at the very end, giving just enough time for them to thaw out. I like my frozen veggies to still have their bright colors and a bit of a snap to them. I always serve this dish over white long-grain rice, it really soaks up all the liquid nicely. But I’m sure it would be perfect with brown rice too.

Other than the flavor, my favorite thing about this meal is the amount of leftovers. This recipe makes a large amount and holds well in the fridge for at least 3-4 days. When I make this, we usually eat it again for dinner once during the week, but also several times for lunch. Sometimes, after I shred the chicken but before I add it back to the pot, I set some dry shredded chicken aside and use it in wraps the following day. Delicious!

If your crock pot is in storage maybe this recipe will encourage you to dig it out. I really like crock pot cooking now and look forward to trying another recipe soon. Suggestions are welcome!

Here’s what you will need to serve 8-10….

Recipe

4 medium chicken breasts, boneless, skinless

1 large poblano pepper, diced (or one green pepper & one jalapeño, seeds and ribs mostly removed)

2-10 oz cans diced tomatoes with mild green chilies

15 oz can black beans, drained and rinsed

20 oz low sodium chicken stock

1 bunch scallions, chopped and divided in half

1 tsp garlic powder

1 tsp onion powder

1 tsp cumin (plus some more for sprinkling)

1 tsp coriander (plus some more for sprinkling)

1 tsp chili powder (plus some more for sprinkling)

1 tsp cayenne pepper

1 cup frozen corn

1 cup frozen peas

1/2 lime, juiced

1/2 bunch of cilantro

salt & pepper to taste

your favorite rice, cooked

Method

Lay chicken breasts in a shallow baking dish. Sprinkle both sides with some cumin, coriander, chili powder, salt & pepper. Set aside.

To the bowl of a crock pot combine chicken stock, black beans, diced tomatoes, 1/2 the chopped scallions, poblano pepper, garlic & onion powder, cumin, coriander, chili and cayenne. Stir to combine. Lay chicken breasts on top of mixture, cover and turn the crock pot on for 6 hours.

Once the crock pot turns off (or just before), remove all the chicken breasts and shred (use 2 forks). Return all the shredded chicken back to the pot, add in the remaining scallions, frozen corn & peas and most of the cilantro. Stir to combine. Put the cover back on and allow to sit for about 15 minutes. Just before serving add the juice of 1/2 lime, stir and portion into bowls, on top of rice. Sprinkle with cilantro and serve.

Original recipe: http://www.skinnytaste.com/2009/02/crock-pot-santa-fe-chicken-425-pts.html

Mexican Shredded Chicken

Author: Feasts And Fotos

Ingredients

4 medium chicken breasts, boneless, skinless
1 large poblano pepper, diced (or one green pepper & one jalapeño, seeds and ribs mostly removed)
2-10 oz cans diced tomatoes with mild green chilies
15 oz can black beans, drained and rinsed
20 oz low sodium chicken stock
1 bunch scallions, chopped and divided in half
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin (plus some more for sprinkling)
1 tsp coriander (plus some more for sprinkling)
1 tsp chili powder (plus some more for sprinkling)
1 tsp cayenne pepper
1 cup frozen corn
1 cup frozen peas
½ lime, juiced
½ bunch of cilantro
salt & pepper to taste
your favorite rice, cooked

Method

Lay chicken breasts in a shallow baking dish. Sprinkle both sides with some cumin, coriander, chili powder, salt & pepper. Set aside.
To the bowl of a crock pot combine black beans, diced tomatoes, ½ the chopped scallions, poblano pepper, garlic & onion powder, cumin, coriander, chili and cayenne. Stir to combine. Lay chicken breasts on top of mixture, cover and turn the crock pot on for 6 hours.
Once the crock pot turns off (or just before), remove all the chicken breasts and shred (use 2 forks). Return all the shredded chicken back to the pot, add in the remaining scallions, frozen corn & peas and most of the cilantro. Stir to combine. Put the cover back on and allow to sit for about 15 minutes. Just before serving add the juice of ½ lime, stir and portion into bowls, on top of rice. Sprinkle with cilantro and serve.

Parsnip And White Bean Soup

March 2, 2015 by Susan

Meet my new favorite soup for the past month. This soup has gotten us through the repeated snow storms we have been having here in New York. It has eased the pain and monotony of being cooped up inside, (with a potty-training-toddler!) sheltering ourselves from the bitter, painful cold outside. It has been a welcome reward after braving the cold to shovel yet more snow. Is it spring yet?

Parsnips are delicious and, in my opinion, are an under used root vegetable. At least they have been in my house. I do occasionally roast them and they are so good, they taste like candy. Literally. They are a very sweet vegetable. For those of you that don’t know what a parsnip is, it is the ‘white carrot’. It looks very similar to a carrot, but it’s cream-colored, has a tougher texture and is much sweeter.

The parsnips in this soup are paired with white beans which seems to mellow out the parsnip flavor a bit. It is a wonderful flavor combination and the addition of sage really brings an earthy component. This soup is on the thicker side, and creamy, yet there is no cream or potatoes in the recipe. The magic of pureed beans!

On the topic of sage, it was the one herb in my garden that remained throughout a good portion of this winter. Even in the freezing cold, a few leaves were still there, hanging on for dear life. It was the arrival of Winter Storm Juno that did my poor sage in. Nothing could survive that storm.

I have Jamie Oliver to thank for this particular recipe (among many others). I kinda have a small crush on him. Most of his recipes (I try the easier ones) are fantastic and I think he is funny and adorable and I’m impressed with his Food Revolution crusade. I particularly love his 15- Minute Meals show and am hoping more of his shows will come to the US.

This is a very easy soup recipe to make. And I hear we are supposed to get more snow this week, so you might want to go buy some parsnips.

Here’s what you will need to serve 4-6 people…

Recipe

2 tbsp olive oil

1 tbsp butter (optional)

3 medium parsnips (2 cups), peeled and chopped into cubes

1 large onion, roughly chopped

3 dried bay leaves

2 15-oz (or 19oz) cans cannellini beans, drained and rinsed

7 medium sage leaves, chopped

48 oz low-sodium chicken stock

salt & pepper to taste

Method

Heat the oil and butter in a soup pot over medium heat. Add the parsnips (don’t be tempted to add more than 2 cups, it will make the soup too sweet), onion, salt & pepper, stirring occasionally until softened and translucent. Add the white beans, sage and stock. Stir to combine. Add the bay leaves and bring to a boil. Reduce heat, partially cover the pot and simmer for 20 minutes.

Allow soup to cool slightly and then puree in batches in a high powered blender. The texture of the soup should be silky smooth.

Recipe adapted from Jamie Oliver

Parsnip And White Bean Soup

Author: Feasts And Fotos

Ingredients

2 tbsp olive oil
1 tbsp butter (optional)
3 medium parsnips (2 cups), peeled and chopped into cubes
1 large onion, roughly chopped
3 dried bay leaves
2 15-oz cans cannellini beans, drained and rinsed
7 medium sage leaves, chopped
48 oz low-sodium chicken stock
salt & pepper to taste

Method

Heat the oil and butter in a soup pot over medium heat. Add the parsnips, onion, salt & pepper, stirring occasionally until softened and translucent. Add the white beans, sage and stock. Stir to combine. Add the bay leaves and bring to a boil. Reduce heat, partially cover the pot and simmer for 20 minutes.
Allow soup to cool slightly and then puree in batches in a high powered blender. The texture of the soup should be silky smooth.

Roasted Vegetable Soup

January 12, 2015 by Susan

Most soups I make are prepared using the same method; sauteing onions, garlic and veggies in a pot on the stove and then adding stock and simmering away. This soup turns that method upside down! I loved the concept and it sounded so easy. Naturally, I thought, could it actually be good?

Oh yeah! So good. I am already a huge fan of oven roasting vegetables to eat as a side dish. Favorites are broccoli, cauliflower and carrots. I feel roasting the vegetables really brings out their flavor, so much more than, let’s say, steaming.

The other element that I love about this soup is that it includes eggplant. Eggplant! I haven’t come across many soup recipes with eggplant in them, have you? To be honest, you would be hard pressed to detect the eggplant in here. All the flavors of the vegetables blend well and are so delicious. Even the sage, it’s there in the background, not overpowering at all. The sage I used to make this particular pot of soup came from my garden, still going strong in December! It is a hearty herb, that sage.

I am happy to report that this soup recipe is quite forgiving. I think if you stick to the base vegetables (eggplant, carrots, potatoes) you can add some others (celery, parsnips) and it would be just as great. Making this recipe would be a great way to clear out your fridge of any root veggies that might be slightly past their prime. You can also comfortably make some substitutions. Don’t have shallots? Add an onion instead. Want this soup to be vegetarian? Use vegetable stock instead of chicken stock. Prefer it to be a touch thinner? Add more stock. Forgiving is good.

This roasted vegetable soup is very delicious and super comforting on a cold, snowy day (we’ve already had quite a few in the NY area). It is very thick, so it is filling and perfect on its own for a lunch or light dinner. And thick enough that my 3-year-old can feed herself this soup, which she loves.

Add a slice of toasted rustic bread to dip and you will be in heaven.

Here’s what you will need to serve 6-8…

Recipe

3-4 tbsp olive oil

1 large eggplant, peeled and chopped into 2 inch cubes

3 carrots, sliced into 1 inch pieces

3 large shallots, quartered

6 cloves garlic, whole

2 large Idaho potatoes, peeled and chopped into 1 inch chunks

6 cups chicken stock (or vegetable stock)

3 large sage leaves

sea salt & pepper, to taste

Method

Preheat oven to 375 degrees.

Oil the bottom of a large, rimmed sheet pan with 1 tbsp of oil (rub it around with your fingers to coat) and add everything except the sage leaves. Add 2-3 tbsp of olive oil, salt & pepper and toss to coat. Arrange in a single layer.

Roast for 45 minutes, flipping vegetables once or twice, ensuring they brown slightly but do not burn. Remove pan from oven, add sage leaves on top of veggies on one side of the pan, and then pile the remaining veggies on top of the sage leaves. The heat from the veggies will wilt the sage. Allow to cool slightly.

In a high powered blender, add vegetables and broth in manageable batches. Pour into a large pot, heat slightly and serve or store in the fridge for up to 4-5 days.

Recipe adapted from Clean Eating Magazine

Roasted Vegetable Soup

Author: Feasts And Fotos

Ingredients

3-4 tbsp olive oil
1 large eggplant, peeled and chopped into 2 inch cubes
3 carrots, sliced into 1 inch pieces
3 large shallots, quartered
6 cloves garlic, whole
2 large Idaho potatoes, peeled and chopped into 1 inch chuncks
6 cups chicken stock (or vegetable stock)
3 large sage leaves
sea salt & pepper, to taste

Method

Preheat oven to 375 degrees.
Oil the bottom of a large, rimmed sheet pan with 1 tbsp of oil (rub it around with your fingers to coat) and add everything except the sage leaves. Add 2-3 tbsp of olive oil, salt & pepper and toss to coat. Arrange in a single layer.
Roast for 45 minutes, flipping vegetables once or twice, ensuring they brown slightly but do not burn. Remove pan from oven, add sage leaves on top of veggies on one side of the pan, and then pile the remaining veggies on top of the sage leaves. The heat from the veggies will wilt the sage. Allow to cool slightly.
In a high powered blender, add vegetables and broth in manageable batches. Pour into a large pot, heat slightly and serve or store in the fridge for up to 4-5 days.

Roasted Cauliflower with Lemon Cilantro Dressing

November 3, 2014 by Susan

Whenever I make vegetables as a side dish, 98% of the time I will roast them. I think roasting brings out a wonderful, deep flavor of the vegetables and they get all crisp and caramelized on the outside. And, truthfully, roasting vegetables is so easy! Just season and pop in the oven. You only need to flip them once during the cooking time and voila, they are done. My favorite vegetables to roast are cauliflower, broccoli and carrots.

This recipe is actually two recipes in one. The first part, simply roasting the cauliflower with just salt, pepper and oil, is my basic recipe for making roasted vegetables and is practically effortless. The cauliflower is delicious just like that. But every once in a while it is nice to have something a bit different, so I created this dressing to toss with the cauliflower after they have been roasted. It comes together very quickly and can be prepared just after you toss the cauliflower in the oven.

Now we are having a hard time figuring out which preparation is our favorite. If I told you we snacked on these during the day once would you believe me? It’s true! We actually snacked on cauliflower, as strange as that sounds. The vinaigrette is such a terrific complement to the cauliflower and the addition of that cumin just makes it. It almost lends an Indian spin to the recipe.

I love it when food that is healthy for us is also delicious. Cauliflower is filled with phytonutrients that fight disease and fiber that really helps to keep you full longer. I end up feeling good about eating it, and there is no guilt over eating a lot of it.

Here’s what you will need to serve 2-3 as a side dish…

Recipe

1 small head of cauliflower, cut into florets of various sizes, washed and pat dried

2 Tbsp olive oil

Sea Salt (to taste)

Pepper (to taste)

Vinaigrette

1/2 lemon, zested

1 Tbsp lemon juice

2 Tbsp cilantro, finely chopped

3 Tbsp olive oil

1 small clove garlic, grated

1/8 tsp (scant) of ground cumin

Method

Preheat the oven to 400 degrees.

Turn the cauliflower upside down and start cutting into all the stalks and leaves until they are all removed. Cut cauliflower into florets. Wash and pat dry. Lay on a large rimmed baking sheet and add 2 Tbsp olive oil, sea salt and pepper. Mix well with your hands until the cauliflower is coated.

Roast in the oven for 30 – 40 minutes depending on how large your florets are and how soft you like your vegetables cooked. I prefer mine more firm (as opposed to my husband who likes his softer), so I leave 1/2 the florets large so they don’t get overcooked. Half way through the cooking time take the baking sheet out of the oven and turn each cauliflower floret over. I find using a pair of tongs works the best. Put back in the oven.

While the cauliflower is cooking get started on the vinaigrette. To a small bowl add the lemon zest, juice, cilantro, grated garlic, cumin and 3 Tbsp of olive oil. Whisk well until completely mixed.

Once done, remove the cauliflower from the oven and transfer them directly into a large bowl. Add the vinaigrette, one tablespoon at a time, to the cooked cauliflower, mixing to combine. I usually end up using all the vinaigrette, but if you see they are getting soaked in the liquid, stop adding and taste. This will all depend upon how large your cauliflower is. In the end, I don’t soak the vegetables, just give them a nice coating.

Roasted Cauliflower

Author: Feasts And Fotos

Ingredients

1 small head of cauliflower, cut into florets of various sizes, washed and pat dried
2 Tbsp olive oil
Sea Salt (to taste)
Pepper (to taste)
Vinaigrette
½ lemon, zested
1 Tbsp lemon juice
2 Tbsp cilantro, finely chopped
3 Tbsp olive oil
1 small clove garlic, grated

Method

Preheat the oven to 400 degrees.
Turn the cauliflower upside down and start cutting into all the stalks and leaves until they are all removed. Cut cauliflower into florets. Wash and pat dry. Lay on a large rimmed baking sheet and add 2 Tbsp olive oil, sea salt and pepper. Mix well with your hands until the cauliflower is coated.
Roast in the oven for 30 - 40 minutes depending on how large your florets are and how soft you like your vegetables cooked. I prefer mine more firm (as opposed to my husband who likes his softer), so I leave ½ the florets large so they don't get overcooked. Half way through the cooking time take baking sheet out of the oven and turn each cauliflower floret over. I find using a pair of tongs works the best. Put back in the oven.
While the cauliflower is cooking get started on the vinaigrette. To a small bowl add the lemon zest, juice, cilantro, grated garlic and 3 Tbsp of olive oil. Whisk well until completely mixed.
Once done, remove the cauliflower from the oven and transfer them directly into a large bowl. Add the vinaigrette, one tablespoon at a time, to the cooked cauliflower, mixing to combine. I usually end up using all the vinaigrette, but if you see they are getting soaked in the liquid, stop adding and taste. This will all depend upon how large your cauliflower is. In the end, I don't soak the vegetables, just give them a nice coating.

Kale and Brussel Sprout Salad

April 28, 2014 by Susan

This past winter was a long one. Spring is finally here, everything is in bloom and the warm weather is rejuvenating. I was happy to put away the winter jacket and gloves and rediscover my warmer weather clothes. But as we know, with warm weather comes lighter, more revealing clothes. And so comes the mild panic…soon we will all be in bathing suits!

In an effort to lighten up our meals around here I have been whipping up this ‘salad’. I typically don’t make salads. I really like them, but I find in order to make a good one you need alot of ingredients and it becomes alot of work. And I hate washing and drying all the leaves. That’s why this salad is perfect for me. Very little washing and drying. It is quick and super simple. The only skill you need is to safely slice the kale leaves and sprouts super thin. (They really need to be so very thin, so take your time with it). Hopefully eating more of this healthy salad will help me feel a bit less panicked about getting into a swimsuit in a few weeks.

I usually make enough to have some leftovers, this holds up nicely for a day or two in the fridge. I like to add it to a chicken or steak wrap I make for lunch the next day.

The lemon mustard dressing is a very thick one and gives this salad a great punch. I don’t use alot of it on here, just enough to coat everything. If you want it thinner just add some more olive oil.

Here’s what you will need to serve 2-3 people as a side dish…

Recipe

7-8 large brussel sprouts, trimmed, outer leaves discarded, sliced paper-thin

1 shallot, minced

1/2 small clove garlic, grated

2 tbsp lemon juice

1 tbsp Dijon mustard

1 tsp extra virgin olive oil

1/3 cup sliced almonds, toasted

Method

In a small non stick skillet over low heat lightly toast sliced almonds. Set aside.

Tear kale leaves from the center rib, discard rib. Stack leaves on top of one another, roll them up and slice very thin. Separate leaves with your fingers and put in a medium bowl.

Trim ends off brussel sprouts and discard outer leaves. Slice paper-thin. I usually cut the sprout in half lengthwise, then slice each half widthwise. Separate with your fingers and add to the bowl of kale.

In a separate bowl mix together the shallot, garlic, olive oil, lemon juice and Dijon mustard. (It will be thick).

Five minutes before serving add the dressing to the kale and sprouts and mix really well. Lastly, add the sliced almonds and mix gently just until evenly distributed.

Recipe adapted from various sources.

Kale and Brussel Sprout Salad

Author: Feasts And Fotos

Ingredients

7-8 large brussel sprouts, trimmed, outer leaves discarded, sliced paper-thin
1 shallot, minced
½ small clove garlic, grated
2 tbsp lemon juice
1 tbsp Dijon mustard
1 tsp extra virgin olive oil
⅓ cup sliced almonds, toasted

Method

In a small non stick skillet over low heat lightly toast sliced almonds. Set aside.
Tear kale leaves from the center rib, discard rib. Stack leaves on top of one another, roll them up and slice very thin. Separate leaves with your fingers and put in a medium bowl.
Trim ends off brussel sprouts and discard outer leaves. Slice paper-thin. I usually cut the sprout in half lengthwise, then slice each half widthwise. Separate with your fingers and add to the bowl of kale.
In a separate bowl mix together the shallot, garlic, olive oil, lemon juice and Dijon mustard. (It will be thick).
Five minutes before serving add the dressing to the kale and sprouts and mix really well. Lastly, add the sliced almonds and mix gently just until evenly distributed.

Baked Oatmeal

January 20, 2014 by Susan

I just realized this is my third ‘breakfast’ post in a row. Seems I am on a breakfast kick lately. I think there is something so comforting about having a hearty and warming breakfast on a cold, winter day. Especially if it is snowing outside!

This baked oatmeal has become my absolute favorite way to prepare and eat oatmeal. It is so easy to put together (no standing over a stove stirring!) and it tastes absolutely delicious. I love how creamy it is and how the bananas sort of melt into the oats and give such a wonderful sweetness. A natural sweetness. Aside from some maple syrup, there is no sugar added to this dish. It is healthy and filling.

This recipe is husband and toddler approved! My two year old always wants to eat this right out of my bowl. After I realized how much she likes it, I now leave out the chopped walnuts, either omitting them completely (it still tastes great!) or toasting them separately and just sprinkling some over my own serving. (She is not eating nuts yet). Sometimes instead of adding walnuts I will sprinkle wheat germ over the top of the dish before I bake it, as I did in this photo above. Also, once each serving is put in the bowl I like to drizzle some extra maple syrup on top for a little indulgence.

The dish I use to bake this in (above) is small, about 7 inches square. It is the perfect size for two people. I have doubled this recipe and used a larger baking dish so we could try having some leftovers and of course doubling the recipe just doubles the goodness. However, I prefer this freshly baked. The leftovers are fine (just add some water or milk and heat in the microwave) but not quite as amazing as eaten hot out of the oven.

To all you New Yorkers out there – I hear we are supposed to get a good amount of snow tomorrow. So, bake yourself some oatmeal and enjoy the beauty of the snow!

Here’s what you will need to serve 2 people…

Recipe

1 cup oats (I use Scottish Style Porridge Oats)

1 cup blueberries

1 large banana, sliced thin

1 tsp cinnamon

1/4 tsp nutmeg

pinch of salt

1 tbsp pure maple syrup

1/3 cup of milk

handful of walnuts, chopped

wheat germ (optional)

flaxseed (optional)

maple syrup (for serving, optional)

Method

Preheat the oven to 375 degrees.

Place the oats in a medium bowl and add very hot water, just enough to cover the oats. Allow to sit for 5-10 minutes. The oats will absorb most of the water.

To the bowl of oats add the cinnamon, nutmeg, salt, milk, maple syrup, bananas and blueberries (flaxseed if you are adding it). I like to hold back a few blueberries and banana slices and place on top. Sprinkle the walnuts over the top.

Lightly butter the bottom of a small baking dish (about 7 inches square) and put the oat mixture into the baking dish, smoothing the top and distributing the ingredients evenly. Add the remaining blueberries and bananas on top.

Bake for approximately 20-25 minutes until the edges are bubbling.

Recipe adapted from various sources.

Baked Oatmeal

Author: Feasts And Fotos

Ingredients

1 cup oats (I use Scottish Style Porridge Oats)
1 cup blueberries
1 large banana, sliced thin
1 tsp cinnamon
¼ tsp nutmeg
pinch of salt
1 tbsp pure maple syrup
⅓ cup of milk
handful of walnuts, chopped
wheat germ (optional)
flaxseed (optional)
maple syrup (for serving, optional)

Method

Preheat the oven to 375 degrees.
Place the oats in a medium bowl and add very hot water, just enough to cover the oats. Allow to sit for 5-10 minutes. The oats will absorb most of the water.
To the bowl of oats add the cinnamon, nutmeg, salt, milk, maple syrup, bananas and blueberries (flaxseed if you are adding it). I like to hold back a few blueberries and banana slices and place on top. Sprinkle the walnuts over the top.
Lightly butter the bottom of a small baking dish (about 7 inches square) and put the oat mixture into the baking dish, smoothing the top and distributing the ingredients evenly. Add the remaining blueberries and bananas on top.
Bake for approximately 20-25 minutes until the edges are bubbling.

Frozen Banana Bon Bons

September 1, 2012 by Susan

I would like to introduce you to my new obsession…frozen banana bites coated in chocolate. You cannot imagine how good these are.

I meant to post these treats two years ago. Yup, TWO years ago. Pathetic. We usually have these in the summer and it seems the summer flies by in the blink of an eye and I neglect to post this year after year. And again this summer zipped on by and here I am on Labor Day weekend finally getting around to it. Oiy.

Anyway, back to the goodies. Thick slices of banana coated in dark chocolate and then frozen for a few hours. The banana becomes similar to ice cream, you would think you are eating banana ice cream! In this photo above (2 years old) I topped each banana with chopped nuts. Lately I have not been using the nuts, just leaving them a little naked and they are equally outstanding. I simply don’t have time for that extra step anymore.

If you like banana and you like chocolate and you love having a cold treat on a hot day I guarantee you will absolutely love these. And since the summer is coming to a close please give these a try soon. You won’t regret it.

Here’s what you will need…

Recipe

1 Banana, not too ripe (preferably cool from the fridge)

4 oz melted chocolate ( I use 60% or 70% cacao)

chopped nuts (optional)

2 forks

cookie sheet

parchment paper

Method

Remove banana from fridge, peel and remove any of those stringy things on the sides. Cut the banana into large chunks (about 1/2 inch thick). Taking one piece of banana at a time, drop it into the bowl of chocolate and with the forks turn the banana over a few times to coat (don’t prick the banana). Pick the banana up using the flat side of one fork and gently tap it against the edge of the bowl to remove excess chocolate. (If you are using the nuts you would put them on the top now). Lay the banana bite on the cookie sheet.

Continue with all the banana pieces and then put the cookie sheet in the freezer for a few hours. Once they are frozen you can put them in a ziplock back and keep them stored in the freezer.

Hurry up and make these – the summer’s almost over!

*The banana does end up making the chocolate a bit mealy after the 8th or 9th piece. If you want to make more just clean out that chocolate and start over with a new 4 oz bar.

Frozen Banana Bon Bons

Author: Feasts And Fotos

Ingredients

1 Banana, not too ripe (preferably cool from the fridge)
4 oz melted chocolate ( I use 60% or 70% cacao)
chopped nuts (optional)
2 forks
cookie sheet
parchment paper

Method

Remove banana from fridge, peel and remove any of those stringy things on the sides. Cut the banana into large chunks (about ½ inch thick). Taking one piece of banana at a time, drop it into the bowl of chocolate and with the forks turn the banana over a few times to coat (don't prick the banana). Pick the banana up using the flat side of one fork and gently tap it against the edge of the bowl to remove excess chocolate. (If you are using the nuts you would put them on the top now). Lay the banana bite on the cookie sheet.
Continue with all the banana pieces and then put the cookie sheet in the freezer for a few hours. Once they are frozen you can put them in a ziplock back and keep them stored in the freezer.

Santa Fe Quinoa

July 13, 2012 by Susan

Apartment living has its advantages for sure. No landscaping in the spring. No shovelling snow in the winter. The downside is we don’t have a grill, and who doesn’t love grilling in the summer? Luckily my parents live in suburbia and have a large yard…with a grill! Every time we visit we buy a big pack of chicken breasts, marinate them and grill them up. But we don’t eat them there…we bring them home! And we have cooked chicken in the fridge for the whole week to use in paninis, salads and quinoa dishes.

Last week’s marinade had a southwestern flavor and that is what inspired me to create this quinoa dish. To be honest, it is great even without chicken, but certainly adding the chicken makes it more hearty and filling and a perfect meal on its own. In the time it takes you to cook the quinoa you can have all the other ingredients cooked and ready to add. Super quick, very easy and healthy for you. Oh, and you won’t believe how delicious it is.

Here’s what you will need to serve 4 (as a side dish)

Recipe

1 1/2 cups quinoa, uncooked

3 cups chicken stock (or a combo of stock and water)

2 medium shallots, small dice

1 red pepper, small dice

1 jalapeno (most of seeds and ribs removed), small dice

2 cloves garlic, minced

1 can black beans, rinsed and drained

1/4 cup frozen corn

1/2 cup fresh cilantro, chopped

salt & pepper

grilled chicken, diced (optional)

Dressing

1 lime, zested and juiced

pinch of cayenne pepper

1/3 cup olive oil

salt & pepper

Method

Prepare quinoa according to directions, using chicken stock as your liquid. Set aside.

Meanwhile, in a large skillet saute shallots, red pepper, jalapeno and a pinch of salt and pepper in some olive oil over medium heat until they start to soften, about 5 minutes. Add garlic and saute another minute. Add frozen corn, again cook for one minute. Add beans, cooked quinoa and cilantro. Mix well. If you are adding grilled chicken add it to the skillet now.

In a bowl combine the lime zest and juice, cayenne and olive oil with a pinch of salt and pepper. Pour over quinoa mixture and stir well to combine.

Santa Fe Quinoa

Author: Feasts And Fotos

Ingredients

1½ cups quinoa, uncooked
3 cups chicken stock (or a combo of stock and water)
2 medium shallots, small dice
1 red pepper, small dice
1 jalapeno (most of seeds and ribs removed), small dice
2 cloves garlic, minced
1 can black beans, rinsed and drained
¼ cup frozen corn
½ cup fresh cilantro, chopped
salt & pepper
grilled chicken, diced (optional)
Dressing
1 lime, zested and juiced
pinch of cayenne pepper
⅓ cup olive oil
salt & pepper

Method

Prepare quinoa according to directions, using chicken stock as your liquid. Set aside.
Meanwhile, in a large skillet saute shallots, red pepper, jalapeno and a pinch of salt and pepper in some olive oil over medium heat until they start to soften, about 5 minutes. Add garlic and saute another minute. Add frozen corn, again cook for one minute. Add beans, cooked quinoa and cilantro. Mix well. If you are adding grilled chicken add it to the skillet now.
In a bowl combine the lime zest and juice, cayenne and olive oil with a pinch of salt and pepper. Pour over quinoa mixture and stir well to combine.

Quinoa with Chicken and Zucchini

September 28, 2011 by Susan

A few years back I posted a recipe for chicken and vegetable couscous. After making the dish a few times I substituted the couscous with quinoa and have been making it that way ever since. Quinoa is a super food, afterall, so I try to incorporate it whenever I can. And it’s just so easy to cook!

Over the past few months I have made one more adjustment, substituting the olives with mushrooms. I just can’t seem to stomach olives during this pregnancy. And you know what – the dish is just as great! I give this quinoa dish to my husband for lunch alot and he loves mushrooms, so I’ve gotten zero complaints from him. It is quick to make and hearty to eat, an all around winner.

Here’s what you will need to serve 4…
2 tbsp olive oil

2 large thin, boneless chicken breasts, cubed

1 large onion

2 zucchini, cubed or cut into 1/2 moons

2 cloves garlic, minced

2 tsp grated lemon zest

Juice of one lemon

1/2 tsp crushed red pepper

1-2 pinches of cinnamon

8-10 crimini mushrooms, sliced (not too thin)

1 1/2 cup quinoa

3 cups chicken stock, low sodium

1/4 cup parsley, finely chopped

1/4 cup mint leaves, finely chopped

Salt & pepper
Add quinoa and chicken stock in a pot, bring to a boil, reduce to simmer and cook for approximately 15 minutes. Fluff with a fork.

Meanwhile, heat olive oil in a large skillet. Add the chicken cubes and cook until lightly browned on both sides, 3-5 minutes. Push the chicken to one side of the pan and add the onion, zucchini and mushrooms. Cook for 4-5 minutes. Add the garlic, lemon zest, red pepper and cinnamon. Season with salt & pepper. Cook for 3 more minutes.

Add the cooked quinoa to the chicken mixture and stir to combine. Turn off heat and add the parsley, mint and lemon juice. Mix well.
Recipe originally adapted from Rachael Ray

Lentil and Sausage Stew

March 25, 2011 by Susan

Despite the fact that it is technically spring, it is still cold outside! When will this end? Within a one week span one day was 70 degrees and gorgeous and another day it snowed.

Oiy.

Just when I thought the days of hot soups and stews were winding to an end I found myself standing over a pot of simmering lentil and sausage stew. This stew has become one of our favorites this past winter. Hearty and healthy, comforting and delicious. I originally created this recipe using carrots instead of the red pepper that I used in this version. I alternate depending on whichever I have on hand. Also, using regular italian sausage is wonderful as well. We use chicken in an effort to be a bit more healthy. Both are equally yummy.

I prefer to use french lentils for this stew, they seem to hold their shape better. But you can certainly use whichever type of lentils you have on hand, just be sure you don’t overcook them.

Here’s what you will need to serve 4…

Recipe

2 cups french lentils (1-15 oz bag), picked through and rinsed

5 cups water

4-6 large chicken sausage links

3 stalks celery, peeled and small diced

1 large onion, small diced

1 large red pepper, small diced (or carrots)

3 cloves garlic, minced

2 cloves garlic, peeled and left whole

1 tsp red pepper flakes

1 tbsp tomato paste

1 can whole peeled tomatoes, with their juice

2 cups low sodium chicken stock

2 large bay leaves

big pinch of dried thyme

1/2 bunch of fresh parsley, chopped

olive oil

salt & pepper to taste

Method

Turn the oven on to broil.

In a medium saucepan add the water, lentils, bay leaves and whole garlic cloves. Bring to a boil, reduce heat to a simmer, cover and cook for approximately 30 minutes or until tender.

Meanwhile, in a large skillet heat a few tablespoons of olive oil. Add onions, celery, red peppers (or carrots) and red pepper flakes and saute for 10 minutes or until softened. Add the tomato paste and stir into onion mixture for 2 minutes. Add the minced garlic, salt & pepper and dried thyme and saute for 1 minute.

Crush the tomatoes with your hands (or an immersion blender) and add to the vegetables. Add chicken stock as well. Bring to a boil, reduce heat and simmer for 10-15 minutes.

Put your sausages on a sheet pan and place under the broiler for approximately 10 minutes, turning once during the cooking time. Once cooked and nicely golden brown, remove from the oven and allow to cool a bit so you can handle them. Once cooled slice them up. I usually slice the sausage lengthwise, then cut each half into 1 inch chunks.

When the lentils have finished cooking add them and some of their cooking liquid to the pot with the veggies and tomato sauce. At this time you can add the sausage to the pot as well. Stir everything to combine and continue simmering over low heat for 10 minutes. If you would like the stew more liquidy, add the remaining lentil liquid.

Turn off the heat and add alot of chopped parsley. Mix well.

Feel free to sprinkle some parmigiano reggiano on top when serving.

Lentil and Sausage Stew

Author: Feasts And Fotos

Ingredients

2 cups french lentils (1-15 oz bag), picked through and rinsed
5 cups water
4-6 large chicken sausage links
3 stalks celery, peeled and small diced
1 large onion, small diced
1 large red pepper, small diced (or carrots)
3 cloves garlic, minced
2 cloves garlic, peeled and left whole
1 tsp red pepper flakes
1 tbsp tomato paste
1 can whole peeled tomatoes, with their juice
2 cups low sodium chicken stock
2 large bay leaves
big pinch of dried thyme
½ bunch of fresh parsley, chopped
olive oil
salt & pepper to taste

Method

Turn the oven on to broil.
In a medium saucepan add the water, lentils, bay leaves and whole garlic cloves. Bring to a boil, reduce heat to a simmer, cover and cook for approximately 30 minutes or until tender.
Meanwhile, in a large skillet heat a few tablespoons of olive oil. Add onions, celery, red peppers (or carrots) and red pepper flakes and saute for 10 minutes or until softened. Add the tomato paste and stir into onion mixture for 2 minutes. Add the minced garlic, salt & pepper and dried thyme and saute for 1 minute.
Crush the tomatoes with your hands (or an immersion blender) and add to the vegetables. Add chicken stock as well. Bring to a boil, reduce heat and simmer for 10-15 minutes.
Put your sausages on a sheet pan and place under the broiler for approximately 10 minutes, turning once during the cooking time. Once cooked and nicely golden brown, remove from the oven and allow to cool a bit so you can handle them. Once cooled slice them up. I usually slice the sausage lengthwise, then cut each half into 1 inch chunks.
When the lentils have finished cooking add them and some of their cooking liquid to the pot with the veggies and tomato sauce. At this time you can add the sausage to the pot as well. Stir everything to combine and continue simmering over low heat for 10 minutes. If you would like the stew more liquidy, add the remaining lentil liquid.
Turn off the heat and add alot of chopped parsley. Mix well.
Feel free to sprinkle some parmigiano reggiano on top when serving.