Beef and Pinto Bean Chili

I recently subscribed to Cooking Light magazine, and I just got my first issue this month. The cover featured a delicious-looking bowl of hearty chili, and the timing coincided perfectly with the near-zero temps we have had here lately.

We usually make Josh's White Chicken Chili, but I thought the beef would be a nice change since I don't often buy red meat. The recipe called for beef chunks, which is a little different from other recipes that call for ground beef. There was a lot of depth to the flavor of this chili, without it being too spicy. Overall it was quite yummy!

Beef and Pinto Bean Chili
from Cooking Light
makes 6 servings

cooking spray
1 pound boneless chuck roast, trimmed and cut into 1-inch pieces
3/4 teaspoon salt, divided
2 tablespoons canola oil (I used olive oil)
4 cups chopped onion (about 2 medium)
1/4 cup minced jalapeño peppers (about 2 large, use ribs for more heat)
10 garlic cloves, minced (yes, we used that many!)
1 (12-ounce) bottle beer (I omitted)
1 tablespoon paprika
1 tablespoon ground cumin
2 tablespoons tomato paste
3 cups fat-free, less-sodium beef broth (I used ~2 cups and 1 cup water)
1 (28-ounce) can whole peeled tomatoes, drained and chopped
1 (15-ounce) can pinto beans, rinsed and drained
1/2 cup thinly sliced radish (for garnish, I omitted)
1 avocado, peeled, seeded, and chopped (for garnish)
6 tablespoons small cilantro leaves (for garnish, I omitted)
6 tablespoons sour cream
6 lime wedges (I omitted)

DIRECTIONS:
Heat a stock pot (or Dutch oven) over high heat. Coat pan with cooking spray. Sprinkle beef evenly with 1/4 teaspoon salt. Add beef to pan; sauté 5 minutes, turning to brown on all sides. Remove from pan.

Add oil to pan; swirl to coat. Add onion and jalapeño; sauté 8 minutes or until lightly browned, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly. Stir in beer, scraping pan to loosen browned bits; bring to a boil. Cook until liquid almost evaporates (about 10 minutes), stirring occasionally. Stir in paprika, cumin, and tomato paste; cook 1 minute, stirring frequently. Add broth, tomatoes, beans, and beef; bring to a boil. Reduce heat, and simmer (uncovered) 1 1/2 hours or until mixture is thick and beef is very tender, stirring occasionally. Stir in remaining 1/2 teaspoon salt.

Ladle 1 cup chili into each of 6 bowls. Divide radish and avocado evenly among bowls. Top each serving with 1 tablespoon cilantro and 1 tablespoon sour cream. Serve with lime wedges.

Real Hummus

I have been wanting to make a batch of hummus for a while now, as evidenced by the jar of tahini paste that has been in my pantry for a few weeks. I needed to put together some appetizers for a small party I was having, and I though this was a nice healthy option when served with bell pepper slices. I also served with some Wheat Thins crackers.

Real Hummus

from Katie at Good Things Catered

1 12-oz can chick peas

1-2 large cloves garlic

2 Tbsp extra virgin olive oil

2 tsp+ tahini (sesame paste)

juice of 1 lemon

1/4 tsp salt

DIRECTIONS:

Drain water from the can of chick peas into a small bowl and reserve.

In a food processor (or blender), mix together the chick peas with the remaining rest of the ingredients, being careful to add second half of lemon juice and tahini slowly, stopping to taste.

Slowly add some of the reserved liquid from beans and a bit of water for correct consistency,(about 1-2 tsp) until a smooth, slightly fluid paste is formed.

Refrigerate for at least 30 mins before serving. This changes the taste of the hummus by allowing the flavors to form. Note: to dress the hummus up for the table, the traditional way of serving is on a plate, with an extra drizzle of olive oil on top and a sprinkle of paprika and chopped parsley.

REVIEW:
This was really good hummus, and I will make it again. My favorite is actually roasted red pepper hummus, so I might try to add some of that in next time.

Red Chili Chicken and Rice with Black Beans

Another Annie recipe - and another good one! I am always looking for new Mexican recipes for J and I to enjoy, and this is even rather healthy!The only issue I had with this recipe was the length of time it took - our rice just was not cooking! It wouldn't have been as big of a deal if I expected it, but we just kept constantly checking it every 10 minutes after it was supposed to be done. We will make this again, but next time I'll either allot more time for the rice to cook, or remove the cooking liquid from the recipe and toss cooked rice in there at the end and just heat everything together for a few minutes. Annie generally posts pretty reliable recipes though, so I'm guessing it was just the kind of rice I used, and it might not even happen next time.

Red Chili Chicken and Rice with Black Beans
from Annie's Eats, originally adapted from Mexican Everyday by Rick Bayless
serves 4

2 tbsp. canola oil (I used olive oil)
4 boneless, skinless chicken breast halves
2.5 tbsp. ancho chili powder, divided (I used regular chili powder)
1 medium onion, chopped
1 cup long-grain rice
4 cloves garlic, minced
1½ cups chicken broth
1 (15 oz.) can black beans, drained and rinsed
¼ cup green onions, chopped (or 1/3 cup chopped fresh cilantro)
½-1 cup salsa, for serving

DIRECTIONS:
1. Heat the oil in large heavy pot over medium-high heat. Season both sides of the chicken breast halves with salt and sprinkle with half of the chili powder. Place the chicken in the hot oil and brown on each side, 2-3 minutes. Remove to a plate, leaving behind as much oil as possible.

2. Add the onion and rice to the pot. Stir for several minutes, until the rice turns from translucent to opaque. Add the garlic and the remaining chili powder to the pot. Cook for 1 minute, stirring, then add the chicken broth and salt to taste. Stir well. Bring the mixture to a boil, then reduce to a simmer on medium-low heat. Cover and cook for 10 minutes.

3. Cut the chicken breasts into 1-inch pieces and add them to the pot along with the beans. (This chicken is still uncooked in the middle at this point, but it will be cooked through after you add it back to the pan for longer, don't worry!) Recover the pot and allow to cook 12 minutes longer.

4. Sprinkle the green onions on top of the chicken, beans and rice. Test a grain of rice – it should have no more than a hint of chalkiness at the center. If the rice has the correct texture, replace the cover, remove the pot from the heat and let stand 5-10 minutes. If the rice is not completely cooked yet, cook for 5 minutes longer before covering to let stand.

5. Fluff the mixture with a fork and serve with salsa.

REVIEW:
This was very tasty. We actually served with salsa and sour cream. I really liked this recipe from the standpoint that I normally keep the ingredients on hand, so I could make it without too much planning. Other than our rice not cooking as quickly, it was a great recipe. Can't wait to try it again to work out the kinks.

Squash and White Bean Soup

I saw this recipe in a Real Simple magazine, and it was perfect for the cooler, overcast day we had today. I really like incorporating seasonal fruits and vegetables into my meals, and butternut squash were already on sale at my grocer. The flavors in this soup we kind of subtle, and Josh found it a little bland, but I really liked it and am looking forward to the leftovers!

Butternut Squash and White Bean Soup
source: Real Simple; serves 4

1 tablespoon olive oil
1 onion, chopped
1 14.5-ounce can diced tomatoes (I roughly chopped about 2 cups fresh tomatoes from my garden)
1 small butternut squash, peeled and cut into 1/2-inch pieces (~4 cups)
1 tablespoon fresh thyme
1 1/2 tsp. kosher salt
1/4 tsp. black pepper
5 c. water
2 15-ounce cans cannellini (great northern) beans, rinsed (I used a 24 oz jar)
1 bunch spinach, thick stems removed (~4 cups)

DIRECTIONS:
1. Heat the oil in a Dutch oven (or stock pot) over medium-high heat. Add the onion and cook, stirring often, until soft, 5 to 6 minutes. Add the tomatoes and their juices and cook, stirring occasionally, for 3 minutes.
2. Stir in the squash, thyme, 5 cups water, salt and pepper and bring to a boil. Reduce heat and simmer until the squash is tender, about 15 minutes (mine took about 25 min to be tender enough for me). Stir in the beans and spinach and cook until the spinach is wilted and the beans are heated through, 2 to 3 minutes.

REVIEW:
Since Josh thought this was a little too bland, next time I will try subbing at least half the water for vegetable stock to see if that helps. I served with imitation Red Lobster biscuits, though real Simple suggested some parmesan biscuits. I liked the fact that the soup itself was quite healthy and contained lots of veggies!

Red Beans and Rice (with Sausage)

I had picked up some sausage on sale at the store and needed a quick easy recipe to use it up. I saw this on The Lazy Housewife Cooks, originally from Epicurious. It was a great way to use up the sausage - the Old Bay seasoning really adds a deep flavor - and it was pretty easy to whip together.
Red Beans and Sausage with Rice
serves 4

1 lb cooked sausage, such as kielbasa (I sliced on a heavy bias and cook in a skillet until browned)
1 medium onion, diced small
1 stalk celery, minced (I used 2 stalks)
4 garlic cloves, minced
1 teaspoon Old Bay or creole seasoning
2 (15-ounce) cans red kidney beans, rinsed and drained
1 (15-ounce) can diced tomatoes
1 cup chicken broth

4 cups cooked long-grain white or brown rice

DIRECTIONS:
1. In a 3- or 4-quart saucepan over medium heat, cook the sausage until it begins to brown and fat begins to render.
2. Add the onions and celery/pepper/whatever and cook, stirring occasionally, until softened and just beginning to brown. Add the garlic and spice(s) and cook, stirring constantly, until fragrant, about 30 seconds.
3. Add the beans, tomatoes, and broth. Bring to a simmer over medium-high heat, then cover and reduce the heat to low. Simmer, stirring occasionally, until the mixture is thick and the flavors have blended, about 30-45 minutes. The mixture will thicken slightly after the heat is off. 4. Serve over rice. Enjoy!

REVIEW:
The flavors in this were really good, ad I think it would be a great comfort dish in the winter time. The sausage added quite a bit of fat and calories to the meal, but you could easily cut that back to slim in down a bit (or use a chicken sausage). And while it took a little while to make, it was really easy to put together.

Taco Pasta Salad

This pasta salad has received great reviews on other blogs, so I had it on my list of things to try. When Josh and I were headed to a BBQ this past weekend, I knew just what to bring for our dish to pass. This salad is reminiscent of a taco salad - minus the Doritos and lettuce. Which means, the leftovers save well :) I also really liked the fact that there were a lot of non-traditional BBQ-salad components: beans, corn, avocado and cilantro with a chili-lime vinaigrette. And no mayo meant I wasn't concerned about how long it was out. There was a TON of food at this BBQ so I took no offense to the fact that I had plenty to bring home - beware, this recipe definitely makes enough for a crowd!

Wagon Wheel Taco Pasta Salad
recipe from Cara's Cravings

1lb wagon wheel pasta (could not find this, so I used 1 lb radiatore, any small shape will do)
1 can black beans, drained and rinsed
1 10oz package frozen corn (I don't even bother thawing it, because I always make this at least a few hours before serving, so it plenty of time to defrost)
2 medium tomatoes, seeded and diced
8oz shredded Mexican-blend cheese
1 1/2 cups salsa
1/2 cup olive oil (I cut back to about 1/3 c)
3-4 tbsp lime juice
1 tbsp cumin
1-2 tsp chili powder
2 garlic cloves, minced
freshly ground salt & pepper
1/2 cup chopped fresh cilantro

1 avocado, diced

DIRECTIONS:
1. Cook the pasta al dente according to package directions. Drain and rinse with cold water.
2. In a large bowl, combine the black beans, corn, tomatoes, salsa, and cheese. Add the cooled pasta and mix well.
3. In another bowl, whisk together the olive oil, lime juice, garlic, cumin and chili powder. Pour over the pasta salad, add the cilantro, and mix well. Season to taste with salt & pepper.
4. Just before serving, stir in the diced avocado.

REVIEW:
Very good and well received with the crowd. Its not too spicy, but has a good flavor from the chili powder and lime juice. If I weren't watching my carbs, I'd make a batch of this just to eat at home (add some grilled chicken for a complete meal)!