Chipotle Beans (and Rice!)

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This probably should be a Wingin’ it Wednesday kind of post but it’s so good I simply can’t wait that long. This came out of the fact that I had been remiss in cleaning our refrigerator and there were some sad looking contents that really needed to be dealt with.

It also makes for a super quick dinner because most of the ingredients just need to be heated up and then you’re set.

Start by cooking up (or heating up) some rice. I’m using brown rice here because that’s the sum total of rice I had in my house but you can use whatever you want.

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Then I chopped some stuff: onions, green onions

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Some cold Italian sausages we’d barbecued the night before …

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And some very sorry-looking tomatoes.

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Then I drained and rinsed a can of black beans. You can use any kind of bean you like – just make sure they’re not dried or that would taste bad.

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Then I heated up some oil and butter in my big cast iron skillet and cooked the onions until they were translucent and smelled amazing.

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Added in some garlic and the beans and gave that a stir.

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Then I chucked in the rest of the stuff.

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Added a wee sprinkling of ground chipotle.

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And a few dollops of sweet salsa (this stuff has mangos in it and I love it).

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Then I stirred it all around until everything was soft and amazing.

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And then served it over rice with a dollop of sour cream.

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The cilantro garnish is growing on my table. I hope it will flourish in the backyard once it gets warmer.

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This was so good I don’t want to wait until I clean the fridge again to make it once more!

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Gluten-Free Cornbread Stuffing

I whipped up this pot of savoury delightfulness for our Canadian Thanksgiving in October, and I figured with Thanksgiving coming up this Thursday in America, you might find it handy. This particular incarnation of this recipe is both gluten-free and pork-free to reflect the dietary restraints of my Thanksgiving dinner guests, but feel free to replace the gluten-free cornbread with regular cornbread (may I suggest this recipe?) and the turkey bacon with regular bacon or sausage.

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Start with your cornbread. Because I was running low on time and energy (getting sick the week before Thanksgiving is not cool), I made the cornbread from the Bob’s Red Mill mix, and it turned out just fine.

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I crumbled the cooled cornbread onto a baking sheet and toasted it at 350°F for about 15 minutes until it was a nice golden brown.

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Once it cooled I sealed it in a bag.

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Meanwhile, I dumped an entire package of turkey bacon in a pan and fried it up.

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Then I started chopping. In a large pot, I dumped about 1/3 cup butter, then chopped up 1 1/2 large onions, 4 green onions, and a whole head of fresh garlic and plopped those in as well. I heated it on medium and stirred the onions while they softened.

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Then I chopped up 1 bunch fresh tarragon and 1 bunch fresh sage and dumped those in.

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Then 2 red peppers and 4 stalks celery. I added in some pepper to taste.

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Then I chopped up the turkey bacon and hucked that in as well.

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Because I was making the stuffing the day before, I put the vegetables in a bowl to cool and then covered them and put them in the fridge overnight.

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On the day of, put everything together. In a bowl, whisk together about 3 large eggs and some salt and pepper.

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Add to that about 1 litre (~4 cups) low sodium chicken or turkey broth. Give that a good stir.

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Dump your cornbread and your vegetable mix into a large baking dish or your slow cooker pot and stir them around. Pour the eggy broth over top and give it another stir to make sure it’s made it all the way through.

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So if you have space in your oven the day of, feel free to bake this (at about 350°F for an hour or so) to make sure that it’s all nice and crusty around the edges. If not, then pop it in the slow cooker in the morning and cook it on medium until you’re ready to eat. It doesn’t look like much, but it’s incredibly tasty.

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When in doubt, make soup!

Beef and Cabbage Stew 15

My parents are down in Florida and I’m looking after the house while they’re gone. This entailed cleaning out the fridge after they left, and so I arrived home with this oddment of groceries: 1 small zucchini, 4 wilted green onions, 2 baby bok choi, 9 multicoloured carrots, half a large sweet onion, half a large rutabaga, and half a large Savoy cabbage.

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Welp, that looks like a soup to me. Fortunately I had some stewing beef in the freezer which I chucked in the sink to defrost. Then I got to chopping.

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I also chopped up 1 head of garlic, and sautéed it with the onions in a large stockpot with a drop of olive oil until they were soft and sweet.

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Remember when cutting up rutabagas to be very careful. Slice off the top and bottom first so you have a flat surface to work on before you go after the skin, as it will be tough, especially if it’s been waxed.

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I added all the other chopped veg to the pot. I only scrubbed the carrots, didn’t peel them. All that vitamin-y goodness is in the skin and these are such tender carrots it seemed like a waste to remove the skin.

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Make sure to dry your beef before you brown it. It will make browning way quicker.

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I also like to dredge it in flour for a nice crust, and the flour will help thicken the stew as it cooks. You can use rice flour for a gluten-free option.

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Brown the meat until it has a nice seared edge all the way around.

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Then you can chuck that in the pot, too. I added about 8 cups water and two mini cups of concentrated beef bouillon, but go with whatever floats your boat.

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Give it a stir and set it to simmer for about 30-45 minutes, until the rutabagas are soft when you smush them with a spoon.

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I added in a pinch of ground nutmeg and cloves, as well as a few teaspoons of dried oregano. Add salt and pepper as well, if you like.

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To combat the bitterness of the cabbage I also added in a few tablespoons each of maple syrup and rice vinegar (it sounds weird, I know, but it works). You can also use cider vinegar.

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My scrumptious savoury stew!

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I shoved it into large freezer bags that I froze flat for easy storage. I can’t wait to haul one of these babies out in the dead of winter for some comfort food!

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Wingin’ It Wednesday: Chicken Soup with Rice

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This is a “quick” soup in that I didn’t spend all day simmering it on the stove, but it still took a little bit of time, as all good soups do. I was cleaning out the freezer when I found a bag of 5 chicken drumsticks that needed something done to them, so I dragged them out, defrosted them, and dusted them with salt and pepper in a baking dish.

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I roasted them at 350°F for about 40 minutes.

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Make sure that the juices are running clear and the flesh is cooked all the way through. Soup that gives you salmonella is not good soup.

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I let them cool, then pulled all the meat off the bones and set the meat aside in a bowl for a while.

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I took all the skin and bones and chucked them into a large pot with some concentrated chicken broth and about 8 cups water and I let that simmer for about an hour.

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Then I used a slotted spoon to remove the skin and bones from the pot.

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I grabbed myself some vegetables. You always need vegetables in soup.

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I also had about 2 cups cooked brown rice leftover from a canine digestive issue that needed getting rid of.

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Flickr would not let me upload this picture until I cropped it and added contrast and vignetting. Apparently an unedited picture of leftover rice does not count as a valid photo to the Flickr Uploadr people.

All the goodness in your carrots is in the skin, so if you’re putting them in a soup, consider just giving them a good scrubbing instead of peeling them, then slice them up. Three carrots went under the knife for this recipe.

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Green onions, on the other hand, are cleanest if you remove all the outer layers and wash them thoroughly. I used 2 green onions here.

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I only used half an onion in this recipe, because I wasn’t making that much soup. Did you know that an onion is less likely to make you cry if it’s come out of the fridge? The cold slows down the chemical reaction that releases the eye irritant into the air.

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I chucked all the vegetables and rice into the steamy broth and then diced up the chicken meat before chucking it in as well.

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My compost bin earned some new additions.

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Let the soup simmer for about 20 minutes, until the vegetables are softened, and then serve it hot. Possibly with biscuits. It’s up to you.

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Fast Toast Friday: Baked Egg and Cheese

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Here’s a quickie breakfast for you.  Preheat your oven to 375°F and take a slice (or four) of your favourite bread.

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Use a knife to score a square in the slice, cutting about halfway through — not all the way through.

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Use your fingers or the knife to flatten the bread inside the square, making a frame of the outer edge.

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Four little toasties.

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Scoop your toasties onto a baking sheet lined with parchment paper and carefully crack an egg into the flattened square of each slice. The frame keeps the egg from spilling everywhere.

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Grate up some cheese (this is a mix of havarti and cheddar) and sprinkle it around the frame of the bread.

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Bake for 10-12 minutes, until the cheese is bubbly and the egg is cooked to your liking.  Garnish with salt and pepper, if desired, and serve with the rest of your breakfast.  Yum!

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Baked Spinach and Artichoke Dip

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I have another recipe for an artichoke dip here, but for Krystopf and Atlas’ baby shower this past weekend, I decided on a lighter version that I got from The Best of Clean Eating 2and it was such a hit that despite it making more dip than I ever thought possible, it was completely gone after just three hours.  Cait liked it so much that she insisted I push forward all other blog posts so that she could get this recipe as soon as possible.  So here you go.  I made this dip the day before the shower and chucked it in the fridge, saving the last step of baking and sprinkling of cheese for right before the party.

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Start by defrosting a 10oz package of frozen chopped spinach.

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Drain it well (you can see my handprint from pressing on it) and set it aside.

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Chop up 4 or 5 green onions and set those aside for now as well.

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Chop up about 1 1/2 cups cauliflower (this is the low-calorie filler in this dip) and pop that in a pot.  You could use frozen cauliflower as well, if you’d prefer.  Cook it until it’s tender and drain it.

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Huck the cauliflower into the bowl of a food processor and add 1 250g/8oz package cream cheese, as well as 3 tablespoons milk.  Purée that sucker to a fine liquid, then transfer it to a bowl for now.

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Chop up a large white onion and several cloves of garlic.  Don’t worry about getting them too fine.  Whip those into a large frying pan with a few drops of olive oil.  Sauté those for about 8-10 minutes, until the onion is all soft and see-through.  Chuck those in the food processor you were using before.

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Crack open and drain a 14oz can artichoke hearts.  Chop those suckers up smallish and throw them in the processor.

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Take your spinach and chuck that in as well, together with about 1/4 cup fresh dill sprigs, a few pinches salt, and a half teaspoon ground cayenne pepper.

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Give that a go in the processor until it’s a texture you like.

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Dump it out into the bowl with the cauliflower/cream cheese mixture and add in the chopped green onions.  Give it a good stirring and add more salt or cayenne as required.

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To bake the dip, preheat your oven to 350°F and smooth the dip into a largish-sized casserole dish.

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Bake this, covered, for 20 minutes.

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Uncover it and sprinkle it with grated cheese (this is a mix of mozzarella and cheddar).

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Bake again for 10 minutes, until the cheese is melted and dip is hot all the way through.  Serve it hot with pita and chips!

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Turkey Meatball Rigatoni with Pesto

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Happy Canada Day!  Today is a holiday here in the Great White North.  Last Monday was also a holiday for those of us in Newfoundland, and I cooked this recipe up on that particular day.  We are trying to consume the contents of our pantry and freezer before we move (and we’re doing a pretty good job) so this gets rid of a chunk of the stuff in there.

Turkey Meatball Rigatoni 1

Anyway, my landlord is doing some renovations to her house, which is directly behind ours, and she needs our yard for access.  The first thing I said to the Pie when he got up and joined me in the kitchen last Monday morning was, “Oh good, you’re clothed — there’s a man in our tree.”  And there was.  And there were several in the backyard.

Morning View

And in the front yard.

Rock Collection

And in the side yard.

Gravel Road

And everywhere.  All.  Day.  Which made Gren very grumpy.

Couch Potato

And all the shops were closed so we had to make do with what was around for our dinner.  So start making up some meatballs, okay?  Preheat your oven to 375°F and grab a baking sheet. Ignore the small highway being created in your backyard.

Dirt Road

Finely grate up a medium-sized carrot.  Chuck that in a bowl.

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Slice up some green onions.

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Then dice ’em.  Chuck those in the bowl with the carrots.

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Then add a few spoonfuls minced garlic.

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Plop in 2 eggs.

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And about 1/2 cup panko bread crumbs.

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Give that a thorough stirring.

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Add in some ground turkey, seasoned with salt and pepper.

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Stir that all together, then use your hands to squish it into golf-ball-sized meatballs.

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Plop those onto your baking sheet and let those cook in the oven for 20 minutes.

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To test for doneness, cut one open and see that there’s no pink inside.

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Grab yourself some pesto, too.  However much you want.  I like lots.  You can buy it or make it yourself, it’s up to you.

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And slice up some tomatoes.  I used grape tomatoes here.

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Boil up a pot of water and cook up some pasta.  We used rigatoni, because it was something we needed to get rid of.

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Drain the pasta.  Dump the tomatoes and the meatballs into the pot with the pasta.

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Add the pesto.  Stir like there’s no tomorrow.

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Serve it up hot!

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