Monthly Archives: April 2017

SWEET POTATO QUINOA CHILI

Serves 8 – 10

1 cup quinoa

2 cups water or stock

1 tbsp olive oil

1 medium chopped onion

2 large cloves garlic

3 celery stalks, chopped

2 large carrots, chopped

2 sweet potatoes, cubed

1 red pepper, chopped

2 tsp cumin

2 tsp chilli powder

1/2 tsp paprika

Salt & pepper to taste

Pinch cayenne pepper

1 15 oz. can black beans or chickpeas

4 cups veggie broth

2 cups tomato sauce

1 28 oz. Can diced tomatoes

2 tbsp lime juice

I am pretty fast and loose with the spices, I also sometimes add chipotle powder, a diced jalepeno, it just depends on how spicy you like it.

Combine the quinoa and water and bring to a boil, reduce to low heat and cover and simmer for 15 minutes, until all liquid is absorbed. Set aside.

For the chilli, in a large stockpot, heat olive oil and stir in onions, garlic, celery, carrots, sweet potatoes, & peppers. Cook until vegetables are tender, about 5 minutes. Add spices, blend, add cooked remaining ingredients and simmer uncovered for another 30 – 60 minutes. I usually transfer all ingredients to a crockpot and let it simmer for a few hours. Garnish as you like.

Apple french toast bake

Prep time
20 mins
Cook time
1 hour
Total time
1 hour 20 mins

Author: Minimalist Baker
Recipe type: Breakfast
Cuisine: Vegetarian
Serves: 8
Ingredients
6-8 cups day old whole grain bread, cubed*
7 large eggs
2 cups milk (I used lightly sweetened vanilla almond milk)
3/4 tsp cinnamon, divided
4 apples, cored, peeled and sliced into wedges*
2 Tbsp butter (I used Earth Balance)
1/2 cup brown sugar, divided
Instructions
Preheat oven to 375 degrees and grease a 9×13 baking pan.
Add bread cubes to the baking pan – enough to generously cover the bottom and up about 1.5 inches. You don’t want to see any bare spots on the pan, but you also don’t want there to be bread overflowing out of the dish.
In a mixing bowl whisk the eggs, milk, and 1/2 tsp cinnamon. Pour over the bread and use your hands or the back of a wooden spoon to push the bread down to soak up the liquid. If you end up having too much bread after pouring on the liquid, just pick a few out. Alternatively, if you have too much liquid, add more bread cubes. (see photo)
To a large skillet over medium-low heat, add the apples and 2 Tbsp butter. Sprinkle with 1/4 tsp cinnamon, stir and cover to steam for a bit. When they start to get tender – about 4-5 minutes – remove cover and sprinkle with 2-3 Tbsp brown sugar (this will depend on preference and whether you used sweet or tart apples). Continue cooking with cover off until tender and slightly caramelized. You don’t want them to get mushy so be careful not to keep the cover on for too long. Remove from heat to cool slightly.
Check the bread to make sure all pieces are getting well soaked. If any cubes are dry on top, flip them over with your hands to ensure all pieces are wet. Sprinkle top with remaining brown sugar – about 1/4 cup.
Next spoon 3/4 of the apples over the top of the bread and push them down into the cracks with your fingers. If a few slices are sitting on top, that’s OK (see photo).
Bake on a center rack for 45 minutes to 1 hour. You’ll know when it’s done because the bread and apples will be golden brown and the egg mixture will no longer be wet. Stick a fork down in the center to check – if it’s still jiggly or wet, bake for another 5-10 minutes.
Remove from oven and serve immediately. Top each slice with any remaining sautéed apples and maple syrup. Store leftovers in a covered container in the fridge for up to a couple days and reheat in the microwave; though this dish is best when fresh.
Notes
*Depending on the kind of bread you use the amount of bread will vary. The important thing is to add enough bread to generously cover the bottom of the pan, plus a little for height. For me, that was 7 or 8 cups.
*I used two tart and two sweet apples for a good mix of sweet and tart.
*Try gluten free bread to keep this recipe gluten free, though I didn’t try it myself and can’t guarantee the results.

From: http://minimalistbaker.com/apple-french-toast-bake/

Slow cooker adobo chicken

Ingredients
1 small sweet onion, sliced
8 cloves garlic, crushed
3/4 cup low sodium soy sauce

1/2 cup vinegar
1 (3 pound) whole chicken, cut into pieces
Directions
Place chicken in a slow cooker. In a small bowl mix the onion, garlic, soy sauce, and vinegar, and pour over the chicken. Cook on Low for 6 to 8 hours

Note: try low sodium soy sauce and equivalent amount vinegar

From: http://allrecipes.com/recipe/15650/slow-cooker-adobo-chicken/print/?recipeType=Recipe&servings=6