Easy Weeknight Chili

INGREDIENTS

• 1(28-ounce) can diced tomatoes
• 2(15-ounce) cans beans ,(see note) rinsed
• 2 - 3teaspoons minced chipotle chiles in adobo sauce
• 2teaspoons sugar
• Salt and ground black pepper
• 2tablespoons vegetable oil
• 1onion , minced
• 3tablespoons chili powder
• 2teaspoons ground cumin
• 3garlic cloves , minced
• 1 1/2cups frozen corn , thawed
• 2tablespoons minced fresh cilantro

INSTRUCTIONS

1. 1. PUREE TOMATOES: Pulse tomatoes and their juice in food processor until slightly chunky, about 5 pulses.
2. 2. HEAT TOMATOES WITH BEANS: Bring tomatoes, beans, chipotle chile, sugar, and 1/2 teaspoon salt to boil, covered, in large saucepan. Reduce to simmer and continue to cook until needed in step 5.
3. 3. SAUTÉ AROMATICS: Heat oil in large Dutch oven over medium heat until shimmering. Add onion, chili powder, cumin, and ¼ teaspoon salt and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
4. 4. COMBINE AND SIMMER: Stir in tomato-bean mixture, scraping up any browned bits. Bring to simmer and cook until slightly thickened, about 15 minutes.
5. 5. FINISH CHILI: Stir in corn and cilantro and return to brief simmer. Season with salt and pepper to taste. 
   
   
   Notes:
   
   Target (east Pas) sells the chipotles in adobo sauce.  You use so little I end up freezing the rest of the can for later use.
   
   
   To make this more kid friendly: 
   Use only 1 TBS of chili powder or less.  I used 2 TBS chili powder on this night.  
   Omit the chipotles from the main pot and only add them to your individual bowls.  I feel the chipotles add a lot of the flavor and you don't want to miss out on them, so this is a good compromise.
   
   
   Meat Option:
   Add 1/2 a package of TJ's shredded BBQ chicken (precooked and by the cheese) or BBQ brisket/beef.  I've done both to use leftovers and it added a nice sweetness to the chili. 
   
   
   
   

White Chicken Chili

2 medium cans white navy beans or small beans, rinsed and drained
1 large onion, chopped
1 large clove garlic, minced
1 cube butter
1/4 c flour
3/4 c chicken broth
2 c half and half (or any kind of milk to make it lighter)
tabasco to taste (i used red pepper flakes)
1 1/2 tsp chili powder
1 tsp cumin
salt and white pepper to taste
2 roasted pasilla chiles, seeded and minced (or 2 4-oz cans of diced green chiles - not as good)
4-6 chicken breasts, lightly poached, cooled and cut into 1/2 inch pieces
1 1/2 c grated monterey jack cheese

In skillet, cook onions and garlic in 2 T butter until softened, NOT browned. put aside. In large dutch oven melt remaining butter over low heat and whisk in flour. Cook roux, whisking, for 3 min - do not brown - stir in onion and garlic mixture and gradually add broth and half and half, still whisking. bring mixture to boil and then simmer, stirring, 5 min until thickened. stir in drained beans and remaining ingredients and cook, stirring, over medium heat for 20 min.

serve with sour cream, cilantro, grated cheese, salsa, whatever - but the sour cream is most important - makes it 10x better.

yum!

Copycat Whole Foods salad (via epicurious)

Salad:
2 cups Israeli couscous, uncooked
1 cup dried cranberries (I used Trader Joe's dried orange cranberries)
1 cup toasted pecans, quartered
2 scallions, minced

Dressing:
3 tbsp canola oil
1.5 tbsp champagne vinegar (I used regular white wine vinegar)
1 orange, zest
1/2 orange, juiced
1/2 tsp turmeric
1/2 tsp dried thyme
1/2 tsp dried tarragon
Salt and pepper to taste

Bring a pot of salted water to a boil, and add the couscous. When it's done (roughly 8-10 mins, or when it's al dente), drain it but do not rinse. Set aside and let cool while you mince the scallions, toast and chop the pecans, and make the dressing.In a small bowl, whisk together the canola oil, vinegar, orange zest and juice, spices and salt and pepper.In a large bowl, combine the couscous, cranberries, pecans and scallions. Pour the well-whisked dressing over it and toss to combine.Serve immediately, or chill in the fridge for a few hours to blend the flavors. Enjoy!

Caprese Salad

Since my recipe involved a quick stop at Whole Foods, here is a homemade caprese salad recipe that I have tried and really liked:

Caprese Salad with Basil Vinaigrette Recipe
serves 4 as first course

4 large tomatoes, sliced into thick slices
1 pound fresh mozzarella, sliced into thick slices
1/2 cup loosely packed basil leaves
sea salt & freshly ground black pepper

For the Basil Vinaigrette
1 small shallot, roughly chopped (substitute with 1 tablespoon chopped onion or 1 garlic clove)
2 slices fresh chili pepper
1 cup loosely packed basil leaves, torn
2 tablespoons water
2 tablespoons good white wine vinegar
1 teaspoon kosher or sea salt (1/2 tsp table salt)
6 tablespoons extra virgin olive oil

1. To make the Basil Vinaigrette, add the shallot and chili pepper to the blender. Next add the basil leaves, water, vinegar and sea salt. Blend. Slowly drizzle in the olive oil as you are blending.

2. To assemble the Caprese Salad, layer the tomato, fresh mozzarella and basil leaves. In between each layer, season with a bit of sea salt and freshly ground black pepper. Drizzle the basil vinaigrette on top.

Store extra basil vinaigrette in the refrigerator for up to 2 weeks.

Recipe and image courtesy: steamykitchen.com : http://steamykitchen.com/5086-caprese-salad-with-basil-vinaigrette.html

Corn Casserole

Corn Casserole

1 Can Corn

1 Can Cream Corn

6 oz. Cream Cheese

1/2 cube Butter

1/2 Chopped Onion

4 oz Can Diced Green Chiles

French Fried Onions (Optional)

Directions: Mix everything together and bake until hot 350 to 375 Degrees.

Midsummer's Macaroni

(from the most AWESOME cookbook EVER, "Macaroni & Cheese")

1 C pitted black Mediterranean olives, or 2/3 cup olivada (black olive paste) (* I used pitted Kalimata olives from Trader Joe's)
3 to 4 cloves of garlic, chopped (I minced through a garlic press-- easier)
3 T extra-virgin olive oil, or as desired
6 oz mild goat cheese, crumbled
1/2 tsp fresh thyme leaves or a pinch of dried thyme, crushed to bring out the flavor (if anyone needs fresh thyme, I have a TON growing in my front yard)
12 oz penne pasta
salt and freshly ground black pepper or red pepper flakes to taste

If using whole olives, whirl in a food processor until they are finely chopped and put in a bowl large enough for the pasta. Or put the olivada in the bowl. Mix in the garlic, olive oil, goat cheese, and thyme.

Cook the pasta in a large pot of rapidly boiling salted water until al dente. Drain and reserve a few spoonfuls of the pasta cooking water.

Toss the hot pasta into the oil, olive, and cheese mixture. Season with salt and pepper, and add a tablespoon or two of the hot cooking water, tossing it with the pasta to bind it with the sauce.

Eat right away!

Coconut Tapioca Pudding

serves 4

prep time: 20 min

total time: 3 hours

1 large egg
1 can (13.5 oz) coconut milk
1 1/2 C milk
1/2 C sugar
3 T quick-cooking/instant tapioca
1 tsp vanilla extract
1/3 C sweetened shredded coconut
1/2 C small pieces fresh or canned pineapple

* In a medium saucepan, lightly beat egg. Add coconut milk, milk, sugar, and tapioca; whisk to combine. Set aside, at least 5 minutes, until tapioca is slightly softened.

* Stirring constantly, bring mixture to a boil over medium heat; stir in vanilla. Transfer mixture to a bowl; cover with plastic wrap. Let cool until no longer hot, about 30 minutes. Refrigerate until cold, 2-3 hours (or up to 3 days).

* Meanwhile, preheat oven to 350 degrees. Spread coconut in a single layer on a rimmed baking sheet. Toast, tossing once or twice, until golden, 10-15 minutes; let cool.

* Just before serving, whisk pudding to loosen. Divide among four serving glasses or dishes; top with pineapple and toasted coconut.

(from Martha Stewart Everyday Food)

-Okay. Now here's what I did:

I already had small pearl tapioca, and prefer it to the tiny instant granules, so I used that. Soaked it overnight, and then followed the same directions as above except cooked it double-boiler style for about 20-30 minutes, or until the tapioca became transparent.

After cooling for about 30 minutes, I put it in ramekins for serving (it filled eight).

I used regular coconut milk and skim milk because that's what I had on hand, but I probably would have used light coconut milk if I'd gone out and bought more.