Archive for Functional Foodie

Functional Foodie Friday: Brown Rice Risotto with Asparagus and Langostinos

// May 18th, 2012 // No Comments » // Functional Foodie

Wait, what blog? Oh yeah. This one. {heavy sigh}

Farmer’s market fare and cleaning out my Trader Joe’s freezer stash brought this dinner together. The asparagus around here is simply beautiful this time of year.

I love fresh asparagus, and of course those langostinos….oh Lordy, I ADORE TINY FOOD!! They look and taste like sweet, teeny lobsters but are about the size of shrimp and they’re really yummy. Very low in calories, high in protein, and they’re LOCAL! Well, if you live in Chile, but still…. We’re a bit landlocked here, so crappie is about the only local fish we have.

Mostly this is what we consider local seafood around these parts. Moo. (Left her bike there to grab a quick drink).

Anyway, this dish takes some time and you have to really like to stir. Brown rice does eventually get starchy (I used a medium grain) but not quite as creamy as Arborio. All I have here is brown rice. It’s the law. The cheese added some creaminess and another layer of flavor, but I really love the healthy chew of brown rice.

Eat up. It passed the Ron Burgundy taste test. (Note to self: take pictures while there’s still daylight).

Brown Rice Risotto with Asparagus and Langostinos

Serves 4, less than 300 calories/serving

3 cups low sodium chicken broth
1 cup water
2 teaspoons olive oil
1 teaspoon butter
1 large yellow onion
2 cloves garlic
1 cup brown rice
2 cups fresh asparagus, 1/2 inch pieces
12 oz frozen langostinos (pre-cooked) or you could use shrimp
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh dill
1/2 cup freshly grated parmigiano reggiano cheese
Fresh ground black pepper

Bring water and broth to a boil in a sauce pan; keep hot on stove.

In a large skillet over medium-high heat, add oil and butter. Sweat onion until tender, about 5 minutes. Stir in rice and garlic and cook for about a minute.

Add one ladle of hot broth mixture to the rice and stir until most of the liquid is absorbed. Add one ladle of broth at a time, stirring continuously while rice bubbles, adding another ladle as each one is absorbed. It will take about 40 minutes for the rice to absorb all of the liquid. Just keep stirring. For all that is good and holy, do not abandon the pan! Toward the end, the texture will become more creamy.

When the liquid is absorbed and the rice is tender, add asparagus and langostinos. Cook and stir for about 5 minutes. Stir in lemon juice, dill, and cheese, top with a few grinds of black pepper, and serve immediately.

Tea today: Organic China Green

Functional Foodie Friday: Bean and Veggie Tacos

// April 27th, 2012 // No Comments » // Functional Foodie

These tacos were actually my Meatless Monday tweet (read: I’m lazy), which is my favorite day next to Tofu Tuesday, Wasabi Wednesday, Seafood Saturday and oh wait, those are all meatless. If I only had my way….

But hey, at least I made somebody’s day.

What we have here is the result of a fridge cleanout, but they were so tasty. I had the shells in the freezer from the last time the kids were here and forced me to make MEAT tacos, used leftover pinto beans from a burrito bowl I fixed for Ron Burgundy last week (mixed with a little Rotel) and just dug in the vegetable bin for the rest. They were awesome, and since I STILL had leftovers, RB got to have them again and I got another lunch out of them, mixed with some leftover brown rice. Seriously, we’ve eaten about $5 worth of food this week, and it’s all been goo000d  (insert Jim Carrey voice here). Beans go a long way in the fill-you-up protein department.

Thank you, bulk food bins and Ball jars. You complete my protein primed pantry.

I have a theory in cooking that if you take your favorite pan and twirl a little olive oil in it, the inspiration will come. And it did – zucchini, onion, yellow squash, all sprinkled with a bit of taco seasoning. Please, don’t by the packaged stuff. Make your own. Then you can actually pronounce the ingredients in it. Keep it in a little tiny Ball jar. Those are so cute. They are the reason I make taco seasoning. Kind of.

Can't you just smell this??

I added the leftover beans/Rotel mixture, and in an effort to give you an actual recipe, here you go. Use your regular taco toppings like lettuce, cheese, avocado, plain Greek yogurt (which is much tastier and healthier than sour cream).

Olé! Or something like that

Bean and Veggie Tacos

Makes about 8 tacos

2 teaspoons olive oil
1 small onion, chopped
1 small yellow squash, diced
1 small zucchini, diced
1-2 tablespoons taco seasoning, to taste
10 ounces Rotel, any flavor, or use diced tomatoes
1 3/4 cups cooked pinto beans (or use 1 can, drained & rinsed)
2 cups mixed baby greens
8 taco shells
1/4 cup shredded cheddar cheese
4 tablespoons Greek yogurt
hot sauce (duh)
chopped tomato

Heat oil in large sauté pan. Chop onion, zucchini, and squash into 1/2 inch pieces. Sprinkle with taco seasoning. Sauté in olive oil until edges have browned. Mash about half of the beans with a fork. Add beans and Rotel to pan and heat through.

Place a handful of greens in taco shell, add bean mixture, top with cheese, Greek yogurt, hot sauce, tomato, and any other toppings you like. Then make yourself another one because they’re only about 184 calories each.

Tea today: Sencha

Resurrection

// April 9th, 2012 // 3 Comments » // Faith, Family, Functional Foodie, My Fabulous Life

Easter is always an emotional season for me. Now that He’s risen (indeed) it’s time to get off this roller coaster and settle into the contentment of budding perennials, blooming trees and be a seed that blooms. At 4 bells this morning, I had some random thoughts.

  • That whole being in control (or not) thing – I get that. I know Who’s the Boss of me. What I have chosen to give up are a few things I could have control over but I’ve made the decision that I don’t want to die on that hill. The cost is too great. Que Sera, Sera.
  • This was the first Easter without all of the kids at home. It was also the first Easter we ate dinner out at a restaurant. Though I was spared the horrors of ham, it just was not the same. I missed my 3 girls, my eldest, and my son-in-law terribly. My pity pot was trumped by my gratitude for simply having them in my life and seeing what God has done in theirs.
  • Sometimes your faith is tested and your hope is shaky at best. Then something happens that makes you slap yourself upside the head and tell yourself what a fool you’ve been to ever doubt. I shredded a whole hanging folder of someone’s tearful, shaky doubt this weekend. Literally. I probably should have kept it as a reminder in those dark times, lest I forget.
  • Several things have thrown me into physical/nutritional reboot mode (see also: Easter restaurant food above). More exercise, more kale (etc), more lifting. I was a slacker last week, and I’m feeling it. Ron Burgundy got my bike all ready for the season, and I can’t wait to hit the trails. Even have my homemade power granola bars ready for the rides. Never underestimate the power of the properly fueled endorphin on your body, mind, and spirit. If I could package those little buggers in a pill, I’d be a gazillionaire. Sorry, folks. You have to work for those but they are totally worth it.
  • I absolutely refused to see/read The Hunger Games until I read the posts by Katdish and then Amy Sorrells. (Yes, I still do read blogs on occasion. Rarely.) Now I’m intrigued. I’m taking the “absolutely” out of that equation and rethinking that whole stubborn R word. I won’t be that old lady who is inflexible and doesn’t listen to other peoples reasoning, especially when I haven’t read the book or seen the movie to make an informed decision about whether or not something is good, bad, or has redemptive qualities. If I hate it, I’ll bury that regret. If I don’t, I’ll be better for it.
  • Sometimes people let you know that you don’t know squat. Praise God for real friends who are encouraging and edifying and keep your ego from being trampled by a herd of buffalo that are too big for their grumpy pants or who have the Cleopatra syndrome. They, my friends, are the Queen of Denial. I have so many IRL and online (i.e. “imaginary,” but not) friends, and they have blessed me many times over. You know who you are. Thank you.
  • Sometimes dreaming about vacations you’ll never take can be pretty darn refreshing. And you get to skip airport security. Dream on.
  • Continuing to live Alive. After all, when you are, why not live that way? Dying doesn’t mean you can’t still live. Thank you, Sara.
Tea today: Dragonwell

Pay the Farmer Now or Pay the Doctor Later

// March 13th, 2012 // 3 Comments » // Family, Functional Foodie, My Fabulous Life

We’ve been in what I would call a “season” in our family. Kind of a sick season.

My mom was diagnosed with lung cancer in January, went through a round of chemo and radiation, and is really none the worse for the wear. Well, she’s tired. A little anemic, but then she’s almost 87. The ole bone marrow ain’t what it used to be. We find out the outcome of her treatments in a few weeks. I guess we should be asking her what she did to stay healthy for so long (I’m sure she’d answer “The glass of André every Saturday night.”)

The past two weeks have been what Ron Burgundy called an “out of body experience” as he got pummeled by a nasty norovirus, an unrelenting kidney stone (probably angered by said virus and subsequent dehydration) and then complete loss of his voice. So practically every pipe in that guys body was stopped up, re-opened, or worn out. That freaked him out. “I’d rather lose a kidney than my voice.” Yep, almost did both.

Once he gets the hospital bills, he’s going to have an out of billfold experience to complete the scenario.

I nagged primed him with fluids and tons of fruits and veggies and did everything I could to counteract his dehydration, the effects of two general anesthetics, and prolonged bedrest. He has this thing about not wanting to drink very much “because it makes me have to go to the bathroom.” Therein lies the problem.

In the meantime, I, too, contracted the nasty GI virus but recovered in about 12 hours. (That was a bad 12 hours – HOW DARE HE BREATHE ON ME)! Lots of fluids, healthy grains, veggies – you know the drill. I still think I can kill germs with phytochemicals, though I may be delusional. But I was well enough to sign some consent forms for my debilitated and drugged husband.

So we’re back on the health train again, RB’s voice came back with the help of some steroids, and once again I’m singing the same old tune of “Eat food, not too much, mostly plants.” So much of what we eat can not be considered real food. Labels are scary.

I’ve always believed you are what you eat. I’ve seen too often how we’ve processed and GMO’d ourselves into disease. Let’s go back to how our bodies were meant to be nourished. I’m not saying you won’t get sick, but as for me, I’d like to do everything I can to reduce my risk, feel well, and pop back quickly when I do get struck down by something.

“Pay the farmer now, or pay the doctor later,” the saying goes. For a little more unsolicited advice, visit my “Be Well” Pinterest board. Just some food for thought. And gut.

Oh, and watch this video. It says it all, and it might even convince me to go out to eat at Chipotle, even though I’d probably just get rice and beans and veggies.

Tea today: Sencha

Functional Foodie Friday: Butternut Squash and Brown Rice Risotto (leftovers)

// March 9th, 2012 // No Comments » // Functional Foodie, My Fabulous Life

Too crazy, busy around here and we’ve been freezer-eating (praise God for the person who invented batch cooking). RB is still trying to recover from the kidney stone of 2012, which started with the norovirus of 2012, and has resulted into prolonged bedrest of 2012. (Read: our deductible has been met). Other than the produce aisle and cranberry juice, I haven’t ventured into grocery shopping in two weeks. It’s pantry staples, and frozen (albeit homemade) food for us lately.

Hence, leftovers from a 2010 post today. I grabbed a squash, and the remainder of this dish I had on hand. The well-stocked pantry can be a lifesaver.

Butternut Squash and Brown Rice Risotto

2 Tbs. olive oil, divided
2 cloves garlic
½ butternut squash (you’ll need about 1 lb)
1 tablespoon butter/canola blend
1 teaspoon red pepper flakes
1/2 teaspoon cumin seed (don’t leave these out)
2 shallots, finely diced
1 cup brown rice
5 cups chicken broth (or you could use vegetable broth)
1/2 tsp. fresh thyme
1 teaspoon lemon zest
1/2 cup shredded parmigiano reggiano

Cut squash in half, place seeds and strings in a sauce pan. Add broth to sauce pan and bring to a very low simmer.

Reserve half the squash for another use. Trim and skin the remaining half and cut into half inch cubes. In a large skillet, heat 1 tablespoon olive oil over medium-high heat, add garlic and cook for 30 seconds, then add squash cubes and a ladle-full of broth from your pan. (Strain the seeds and strings out of your pan first).

Turn heat down to medium and cook (covered) until just soft. While squash is cooking, heat remaining 1 tablespoon olive oil and the butter. Add cumin seeds and red pepper flakes and let cook for about a minute.  Add shallots and cook until translucent. Add the rice and cook until rice begins to whiten.

Add broth to cover the rice (1-3 ladles full). Simmer, uncovered, stirring occasionally. When the squash is ready, add 1/3 of the cubes to the rice. Let rice cook until it absorbs almost all the broth, then add 1-2 ladles of broth until rice is just covered. Continue this way, simmering, adding broth, stirring occasionally until the rice is almost to your desired texture. Since you’re using brown rice, this could take about an hour, but you don’t need to stir constantly like you do when using arborio rice in risotto. While rice is cooking, chop thyme and grate lemon zest.

Add remaining broth. Add in the remaining squash cubes, cheese, thyme, and zest. Stir until the risotto reaches your desired consistency. It will be creamy and the rice will have a chewy bite.

Tea today: Trader Joe’s Green

Functional Foodie Friday: Sweet Corn and Quinoa Chowder (leftovers)

// February 24th, 2012 // 1 Comment » // Functional Foodie, My Fabulous Life

Original post here.

A lovely light soup from last summer is making an appearance as leftovers, since all I’ve eaten is leftovers this week and this one really hit the spot. Plus, in the midst of our biggest snow storm of the year (whoa – 4 inches!) I thought it appropriate to bring some sunshiny sweet corn, not to mention I’ve had kale in abundance around here.

I can’t get enough of the stuff. Massaged kale salad. Kale chips dusted with parm and sprinkled with sriracha. Sautéed kale with shallots, mushrooms, and garlic. It’s one of my favorite superfoods.

Gold, pure gold.

Sadly, I had to use frozen corn in this recipe since all of my fresh stuff was used by Christmas. Still? Tasty. Loaded with protein and laced with bacon. Three of my favorite players – kale, quinoa, and beans. What a team.

Sweet Corn and Quinoa Chowder
Inspiration from here.

1 bunch sliced green onions
2 slices cooked bacon, chopped
3 cups fresh corn kernels (about 5 ears)
2 -15 oz cans great northern beans, rinsed and drained
2 – 4 1/2 oz cans chopped green chiles with liquid
3/4 cup cooked quinoa
30 oz chicken (or vegetable) stock (approximately)*
3 cups chopped fresh kale
Fresh ground pepper to taste (I may have thrown in a palm full of hot pepper flakes)

*I keep a jar of chicken base in the frig, whisk in water what ever amount you need for a recipe. I tend to use less than the 1 tsp:1 cup base to water ratio, as it’s pretty high in sodium. You can alternately use low-sodium chicken broth, or of you’re Martha Stewart, stew yourself some some chickens.

I usually have cooked quinoa on hand. If you don’t, cook yourself up a batch while you’re stripping the corn. Cut corn off the cob and then mop down your kitchen. If you must, you can use frozen corn, or as we say in Iowa, “frozen regret.”

Slice onions and chop bacon. Sauté over medium heat for 5 minutes. Add corn, beans, chiles, and quinoa and mix well. Add chicken stock. Soup will thicken as it cooks so use more or less to desired thickness.

Let soup come to a boil and simmer for 10 minutes. Add kale (you could also use spinach) and cook until it wilts.

Tea today: Genmaicha

Functional Foodie Friday: Cauliflower Crust Pizza (my take)

// February 17th, 2012 // No Comments » // Functional Foodie, My Fabulous Life

You can only look at something that’s been Pinned a bazillion times before you HAVE to try it. The cauliflower crust pizza was haunting me for weeks. I had a teeny bite of it at a gathering and thought “hmmm” and knew I had to make it. I really needed a few more bites to decide if I liked it. One bite of anything is never enough for me, unless it’s meat (then it’s sometimes too much).

Warning, if your dream is to be a tidy cook, this recipe is not for you. I had riced cauliflower everywhere, including my hair. Not sure what I did wrong there, other than peek into the chute of the food processor…

So is it good? Yes, it’s sort of like a cheesy bread. It even puffs up nice like bread. It doesn’t taste cauliflowery, but it’s definitely not chewy-doughy-firm like pizza crust either, so the name is rather misleading. I suppose “pizza crust” is easier to say than “a healthy gluten-free delivery mechanism for some awesome pizza toppings” and the result was more of a casserole. But it was delicious and I will make it again. It could also be a sort of flat bread – I’ll have to try that one.

I loved how the edges got crispy-crunchy and a bit burned. Sort of matched the over-caramelized onion I had on top of it. I have a penchant for near-burned food. Stay away from heavy toppings if you want to pick it up like a piece of pizza. I ate this with a fork. Those artichokes are heavy, and I used an entire onion.

This would have photographed better if I had some daylight. It’s Iowa. In winter. And my camera isn’t exactly stellar for low-light shots.

Cauliflower Crust Pizza adapted from Eat, Drink, Smile

1 cup cooked, riced cauliflower
1 cup shredded mozzarella cheese (fresh shred from block, please. Bagged cheese should be illegal)
1 egg, beaten
1 tsp dried oregano
1/2 tsp crushed garlic
1/2 tsp garlic salt olive oil

Preheat oven to 450°.  Take about 1/2 head of fresh cauliflower, and cut into florets. Place into food processor and pulse until it’s about the texture of rice. You’ll want approximately 1 1/2 cups raw because it cooks down. Place in a microwave safe dish and cook for about 6 minutes (no water needed). Keep an eye on it as it will start to scorch and stick together if it gets too done.

Brush a pizza stone with olive oil. In a medium sized mixing bowl, stir together the cooked cauliflower, cheese, egg, oregano, garlic, and garlic salt. Place on the pizza stone and pat into about a 9 inch circle with your hands. Brush the top with olive oil and bake for 15 minutes.

While the crust is baking, prepare your toppings as you will only be reheating them under the broiler. I sauteed a yellow onion until well carmelized, added some mushrooms and cooked until they were tender. I topped the pizza with some left-over marina I had in the fridge, freshly shredded mozarella, the onions, mushrooms, black olives, and chopped artichoke hearts. I topped with another light layer of the mozarella and put under the broiler for about 5 minutes.

Any favorite toppings will do – you’ll just probably need to eat it with a fork if they get really heavy like mine did.

I can’t believe I ate the whole thing….

Tea today: Trader Joe’s Green

Functional Foodie Friday: Crockpot Black Bean and Chicken Tacos

// February 10th, 2012 // 1 Comment » // Functional Foodie, My Fabulous Life

There’s a vague migration toward chicken thighs going on here, and I’m not talking body image. It’s totally out of character for me, but I’ve taken to liking the thighs more than chicken breast in certain dishes, despite the fact I still need to pick and pick and pick to get all the “stuff” off of them. They’re more tender and they almost melt into tiny pieces so you barely know they’re there. They don’t dry out (especially in the crockpot), and from a nutritional standpoint, they have more iron and zinc. Cutting off the fat and skin can be left unsaid, but there, I said it.

I’ve made this taco filling several times, and change it every time. Next pass? Half of the chicken and a can of pinto beans, perhaps replace the salsa with a can of hot Rotel. Then I think it will be perfect. If you decide to use chicken breast, I’ve found that if you coat them generously with some kosher salt the night before, then rinse before putting in the crock, it’s more tender and has a better texture. It plumps the chicken up and it behaves  like it was brined. We all like well-behaved chicken. And it won’t be too salty. I used a combination of thighs and breast in this version.

Ron Burgundy must really like this, because I had a bowl of it in the frig, along with taco shells, chopped tomato, chopped romaine, and some shredded cheese and he only ate the filling. For three days. Boy really doesn’t like to stray toward variety much, does he?

This filling would also be great in a burrito bowl with chewy brown rice and a boatload of cilantro. Or on nachos. Or in a wrap. Or as a base for some chicken tortilla soup. The possibilities are endless. I like to double this because it freezes well.

Crockpot Black Bean and Chicken Tacos
adapted from dinnertool.com

1 large onion
4 boneless, skinless chicken thighs, trimmed of fat, or combination of breast and thighs
1 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
2 cans black beans, drained and rinsed
1 cup frozen sweet corn (I had plenty on hand)
1 cup salsa, any kind you have on hand
1 1/2 teaspoons cumin
1/4 teaspoon hot smoked paprika
1/2 teaspoon cayenne pepper (or to taste)
1 tablespoon olive oil
8 corn tortillas

Use a 4 or 5 quart slow cooker. Slice the onion thinly and place in the bottom of the crock.

Rub the chicken with salt and pepper and place on top of the onions. Add beans, corn, and salsa on top of the chicken, then sprinkle the cumin and paprika over the top. Drizzle olive oil over mixture. Cover and cook on low for 4 – 5 hours. Remove the chicken and shred with a fork, then return to crock and mix all ingredients together.

Fill each corn tortilla with the chicken and black bean filling. Serve tacos with desired toppings.

Topping ideas:
shredded romaine lettuce (please, no iceberg)
plain Greek yogurt
shredded cheese (shredded from brick, no bagged stuff)
salsa
diced tomatoes
black olives
jalapeno peppers
cilantro

Tea today: Maa Feng (sadly, the last of the bag)

Functional Foodie Friday: Buffalo Chicken Pizza

// February 3rd, 2012 // No Comments » // Functional Foodie, My Fabulous Life

Hot, hot, hot. It’s the only way I can eat my food in the Iowa winter. Plus I read somewhere (on the internet, maybe? It must be true) that hot peppers keep the germs away. So far it’s working.

I can sum up the healthy attributes of this pizza in two phrases:  real food and portion control. The latter was made easier by the fact that I used a  crust from Gluten Free Bistro and they’re not very big. Delicious, but only about a  12 inch crust. BUT (hear me out here) – the ingredients are whole grain and real food. Not a stinkin’ chemical in there! My druthers would have been P-Dub’s Pizza Crust, which is infallible, but unfortunately gluten is not my friend any more and I continue to experiment with alternatives. And the hot new cauliflower crust? It’s awesome, trust me, but alas, I had no cauliflower….

And RB had no idea he ate a gluten-free crust. I sort of wish he’d have hated it – more for me.

I also used homemade ranch dressing, but you could certainly use bottled, if you have a propensity toward a bunch of unpronouncables. Yes, that’s a word – now. Lots of preservatives in what I call “bottles of regret.” I like to use a mix from Erin Chase of $5 Dinners with light mayo, which has only one unpronouncable. And you only need to make a little at a time.

Side bar: I ROASTED A CHICKEN!! They were on sale at Fareway and I thought, dang, I could make that pretty and I know Ron Burgundy would clean off the running gears, so LOOKEE!! I brined him and everything! It wasn’t until I started cutting him up, that I realize I’d roasted him upside down. Or breast-down anyway. In all of these years of cooking I’ve never roasted a chicken, but I know turkeys go the other way. Still, it was tender and delicious, even with his hind end up in the air. Duh.

Sort of give a whole new meaning to the term “chicken plank.”

I will also tell you that it probably wasn’t that cheap, since after RB noshed on it for a day or so, I sliced off the breast meat and ended up with only a 2 1/2 cups of chicken for the freezer. But it looks pretty! (If you don’t mind running gears and blood vessels).

Keep in mind you may need more of the ingredients if you use a larger crust than I did.

Do-overs? I would have added a bit of gorgonzola or Maytag blue cheese on top.

And you just can’t beat that Emile Henry pizza stone.  Best there is. Guess someone reads these posts after all.

Buffalo Chicken Pizza

Pizza crust of your choice
1/3 cup ranch dressing
(about) 3 tablespoons buffalo sauce (to suit your taste) – divided
1/4 cup thinly sliced celery
1 cup shredded cooked chicken
4 oz jack cheese (please, please shred from a block. No bagged stuff allowed!)
2-3 tablespoons chopped cilantro

Mix dressing and about 1 tablespoon of the buffalo sauce in a small bowl. Like hot? Add more buffalo. Sprinkle celery on top.

Toss the chicken with the remaining buffalo sauce and spread over the top of the pizza. Top with cheese, and bake in a preheated oven at 450°. Bake for about 15 minutes or until crust is brown and cheese is well melted. Top with cilantro and serve.

Tea today: China Green (still a lot left over from the wedding!)

Functional Foodie Friday: Cilantro and Lime Chili

// January 29th, 2012 // No Comments » // Functional Foodie, My Fabulous Life

Editors note: this was scheduled to autopost on Friday. Um, yeah. I guess I need to tell it that, or it will sit in the post hopper forever!

The chili at my house is awesome. Ron Burgundy always said my chili was even better than his dad’s, and that’s going some. So why change a good thing? One reason.

Cilantro.

It’s like crack to me. I swear if there was such thing as cilantro brownies, I just might start liking chocolate.

I stole this recipe from Pearls, Handcuffs, and Happy Hour, switched it up just a bit because I thought it could use some heat. (But of course). It’s starting to get cold here these days. I was thinking that I’d leave the ground beef out next time, but I mentioned that as I was typing this and I got a solid “NO” from across the room, so maybe not, unless I want to eat the whole pot myself. (I do. I could). I really love the way the broth and beans come together for the soup base, and the lime and cilantro add a freshness that just makes your palate dance.

That’s like jazz hands to a foodie.

Cilantro Lime Chili

1 lb 96% ground beef
2 large onions, chopped
1 Tablespoon olive oil
32 oz low sodium beef broth
3 15oz cans black beans, rinsed and drained (or 5+ cups if you’re cooking from dry)
1 15oz can refried pinto beans
2  15 oz cans  fire-roasted diced tomatoes
1 jalapeño pepper, diced
1/2 teaspoon red pepper flakes
1/2 teaspoon cayenne (cut this in half if heat frightens you)
4 tbsp. chili powder
4 teaspoons ground cumin
1/4 cup fresh squeezed lime juice
1/2 cup chopped fresh cilantro
salt and fresh ground black pepper to taste
shredded cheese for topping

Brown ground beef and onion in a large dutch oven until beef is brown and onion is transparent.

In large bowl, whisk refried beans with beef broth until well blended. (Seriously, this is a genius idea). Pour into dutch oven with meat and onions. Add beans, tomatoes, jalapeno, red pepper, cayenne, chili powder, and cumin. Simmer for at least an hour, stirring occasionally.

Stir in lime juice and cilantro and cook for another 30 min. Season with salt and pepper, top with shredded cheese.

Eat. Enjoy. Repeat. Hide a bowl so you have some for lunch the next day.

Tea today: Genmaicha
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