Quick Moroccan Chicken Thighs with Chickpeas

I was craving something a bit exotic the night I made this dish... but, I was short on time.  So, I threw together this little gem ~ Quick Moroccan Chicken Thighs with Chickpeas ~ and was quite happy with the results!  To make this dish I just used ~ a can of fire roasted tomatoes with juice, 1/2 a can of drained chickpeas, 4 skinless chicken thighs, a small sliced onion and a sprinkling of traditional Moroccan spices ~  powdered ginger, cinnamon, cumin, paprika, salt and pepper.  I let it all simmer together until the chicken thighs were cooked through, about 20-25 minutes.  I added some steamed veggies on the side... and dinner was served.  Not too much effort, not too much time, low on carbs... but full of the exotic flavors I was looking for.  On-the-fly cooking inspired by a craving.  Cool.  :)

Vegetarian Tex-Mex Chili ~ Meatless Monday

The day I came up with this recipe, I was craving chili.  So, I started throwing things into my big soup pot ~ a little of this and a bit of that...and came up with this satisfying, easy vegetarian version.  Just because it's meatless doesn't mean it's missing any of the full-bodied flavor that I like in my chili.  It was great the first day, and was just as good the next day (maybe even better)...just a little thicker.  Yum!  Either way, it's a tasty bowlful of chili pleasure.   I'm really happy with how this recipe turned out.  Hope you like it, too! ~ Enjoy!

Vegetarian Tex-Mex Chili
makes a big pot full

Chili Ingredients

• 6 cups canned chopped tomatoes, with juice
• 2 cups, ready-to-eat/rehydrated TVP crumbles, 'chicken' or 'beef' (or you favorite meat crumble substitute)
• 1 cup salsa (your favorite kind - optional)
• 1 can chili beans, in sauce
• 1 can kidney beans, with juice
• 1 medium onion, chopped
• 1 cup chopped fresh cilantro, packed
• 1/2 cup frozen corn kernels
• 1/2 cup chopped bell pepper
• 2 Tbsp taco seasoning mix
• 1 Tbsp paprika
• 1 clove garlic, minced
• salt/pepper, to taste

Garnish with ~

• crushed tortilla chips
• fat free Greek yogurt/sour cream
• shredded low fat cheese
• cilantro for garnish

Directions

Add all chili ingredients (tomatoes to garlic) to a large soup pot.  Bring ingredients to a boil, then reduce heat to a simmer.  Simmer for about one hour, stirring every so often.  Add a little water, if desired, to get the chili to the thickness you like.  Taste, add salt/pepper as desired.   Serve the chili garnished with ~ a handful of crushed tortilla chips, shredded cheese, chopped cilantro & a dollop of Greek yogurt/sour cream.

Vegetable Bean Soup ~ Meatless Monday

Winter.  Snow.  Cold.  Want soup.  Want...It...NOW!!  Yeah, that's how I get when I want something to chase away the chill of the day.  So, to satisfy that food craving, I tried this veggie/bean soup recipe from Whole Foods.  I didn't plan ahead, so I had to use a quick soak method of softening the beans, instead of just soaking the beans overnight like the recipe called for.  It's not a super quick recipe when you have to cook the beans instead of just using canned ones, but, it was worth the wait.  Besides, it made the house smell good while it was simmering.  Tweaked it just a bit for what I had on hand.  Hit the spot. 

Super Easy White Bean & Kale Soup

Here is a super-easy-to-make soup that I'll throw together when I want something that looks/tastes like it took a bunch of time to make...but it really didn't.  When it's cold and snowy out, give me soup...and cans of beans to get it started!  This is a throw-as-you-go kind of soup ~ usually I'll use 2 cans of white beans with their juice, about a 1/2 bunch of chopped kale, a finely chopped onion, 4-6 cups of chicken broth, whatever spices I feel like tossing in the soup pot, a dash of liquid smoke, and a couple tablespoons of real bacon bits.  I let it all simmer together until the veggies are tender, and then it's time to eat.  Add a nice garnish, maybe some bread/butter or crackers and everybody's happy...especially me.  :)

Quick & Easy Tamale Pie

I make a Quick & Easy Tamale Pie casserole that I thought I'd share on the blog.  It's a simple dish that makes use of items I almost always have hanging around in my pantry.  It's so easy to throw together, it makes an excellent last minute meal...and it tastes great.  (well, we all think so :)  I like to make it when I'm craving something with a Mexican flair...or when I need to get dinner on the table, but I don't really feel like cooking.  Since I use canned chili, chili beans and a box of Jiffy corn muffin mix, it comes together pretty quick ~ I like that.  I also like to use low fat versions of the chili, cheese and Greek yogurt/sour cream to keep it lower fat, but you still get all the flavor.  (cut those fat grams where you can :)  While the tamale pie is baking, I'll usually make a garden salad and slice some fruit to round out the meal.  Hope you like it as much as we do ~ Enjoy!

Quick & Easy Tamale Pie
serves 4~6

Ingredients

• 1  15oz can turkey chili without beans (or your favorite kind)
• 1  15oz can chili beans in chili sauce
• 1  cup diced white onion
• 1  cup frozen corn, thawed
• 1/2  cup diced bell pepper (optional)
• 1  box Jiffy corn muffin mix ~ prepared according to box instructions
• 1  cup shredded low fat cheddar cheese
• dried cilantro & paprika for garnish (optional)
• fat free Greek yogurt or sour cream (optional)

 

Directions

Preheat oven to 400 degrees.   Prepare corn muffin mix according to box instructions, set aside.  Saute onions & bell pepper in a non-stick skillet, with a little water or oil, over medium heat until they become soft, about 3-5 minutes.  When veggies are tender, add the thawed corn & the cans of turkey chili & chili beans.  Stir until well combined and heated through.  Pour the hot chili mixture into a large greased casserole dish.  Spoon the corn bread batter over the top of the chili mixture; smoothing it to the edges.  Sprinkle the cheese over the top of the corn muffin batter.  Finally, sprinkle some dried cilantro & paprika all over the top of it all, if using.  Bake for about 15-20 minutes, or until the corn muffin batter is done & golden brown.  Serve with a dollop of fat free Greek yogurt (or sour cream) if desired.

 

Lentil Rogan Josh ~ Meatless Monday

A while back, I came across a vegetarian curry recipe spin in one of my Penzey's Spice catalogs.  Since it replaces meat with lentils, I thought it would be a perfect fit for Meatless Monday.  I followed this recipe for ~ Lentil Rogan Josh ~ that was shared by one of their customers.  I served it over a bed of brown rice, topped with a big dollop of fat free Greek yogurt and a sprinkling of dried cilantro.  I enjoyed my meal...but, my boys, not so much.  They didn't care for the ginger flavor, (they can be a bit picky when it comes to ginger cooked into a dish).  Fine by me, just means I don't have to share any of the leftovers!  So, if you're looking for a simple way to serve the superfood lentils, that has a nice Indian flair, this might be your dish.  Happy Meatless Monday!

Kale & Chickpeas with Simple Spicy Peanut Sauce ~ Meatless Monday

I was cleaning out my veggie bin and found some kale and yellow squash that had totally seen better days.  Since I never let anything in the fridge go to waste if I can help it, I chopped the tired veggies and gave them the ol' steamer treatment.  Then I tossed the hot cooked veggies with a big spoonful of creamy peanut butter, some canned chickpeas, a healthy shot of Bragg's (my soy sauce stand-in), a liberal dose of Frank's Hot Sauce, a few chopped nuts and some crushed red pepper flakes ~ just for a little extra 'kick'.  It made for a really quick, tasty, cheap and satisfying meal.  Booyah!  

 

BBQ Lentil Stuffed Sweet Potato with Quick Coleslaw ~ Meatless Monday

I've pretty much been absent from my kitchen for the last few weeks.  Ever since my son went back to school on August 1st, I've been painting and redecorating just about anything around here that doesn't move.  :)  Before I started my 3-week DIY cosmetic home renovation bender, I cooked up a huge pot of plain lentils.  I wanted them basic so I could change-up their flavor for each individual meal ~ just by mixing in different spices, sauces, or toppings.  A few of the creative ways I've enjoyed the lentils ~ as a quick Indian soup; tossed into a simple garden salad; mixed into canned turkey chili; tucked into corn tortillas as a stand-in for taco meat; and as shown in the stuffed sweet potato above...  

For this meal I was inspired by a combo of posts I've done over the last year.  I took a bit-of-this from one recipe and bit-of-that from another... 

• Lentil Sloppy Joe's
• Red Chili Bean Stuffed Sweet Potato
• Cajun Sloppy Joe's topped with Coleslaw

...and came up with a really quick and tasty meal!  I tossed some hot, drained lentils with my favorite BBQ sauce (Bull's-Eye Original BBQ Sauce), made a super easy coleslaw by mixing shredded cabbage with low-fat ranch dressing, stuffed it all into a nuked sweet potato, and served it with some steamed veggies.  It was a wonderful meal that was ready in just a few minutes.   I still have enough to make another serving today...so, now you know what I'll be eating for my Meatless Monday lunch today!

Balsamic-Glazed Chickpeas & Kale ~ Meatless Monday

This recipe for Balsamic-Glazed Chickpeas and Mustard Greens popped up on my Facebook feed yesterday.  The recipe said to change up the greens if you like.  Well, I had some kale that needed using up...and an open can of chickpeas in the fridge...and a bottle of balsamic vinegar in the pantry ~ all the things I needed for a superfood Meatless Monday meal!

I made this today for my lunch and I was really happy with how it tasted...and used up the odds-and-ends in my fridge.  Real-time cooking in my kitchen this afternoon.  Check out FatFree Vegan Kitchen for LOTS of other wonderful meatless recipes.

Oat Bran "Polenta" with Mexican Beans ~ Meatless Monday

Giving leftover oat bran the 'polenta treatment' ~ what a great way to eat more of this superfood!

Ixtapa, Mexico

I've recently returned from a 2-week long vacation and I'm slowly easing back into my routines, both around the house and on the blog.  I went to another Club Med EXGO Reunion (read about my first EXGO reunion here) and this time I took my son.  This latest reunion was at the Club Med village ~ Ixtapa Pacific.  We met lots of new people and became really good friends with a lovely family from San Francisco. :) 

Since I've been busy working on editing our trip photos, I've been thinking a lot about our vacation and all the different types of Mexican foods they served ~ as well as some interesting new spins on old classics.  They served polenta a few times on the dinner buffet and since I happened to have some cooked, leftover oat bran in fridge  that looked a lot like chilled polenta, (once I took it out of the round Tupperware container) I decided to give it the 'polenta' treatment.

I sliced the cold oat bran 'polenta' into a few discs (just like you would from a tube of precooked polenta), sprinkled on some zesty spices and then 'fried' the discs in a little oil.  I topped the 'fried polenta' with home cooked pinto beans, some Mexican fixin's (chopped white onion, cilantro, sofrito and chipotle hot sauce) and salt/pepper from my cool new shakers (Thanks, L!).  It made for a marvelous meatless lunch that would be good for breakfast, brunch, or supper, too.  I just love finding new and unusual ways to enjoy my oats!

The cooked oat bran really tastes a lot like polenta when you slice and cook/fry it after it's been chilled overnight in the fridge.  It would be easy to adapt this for an Italian version, just by switching up the spices/toppings.  All the more reason to make some extra oat bran in the mornings ~ now I can eat it for a quick lunch or dinner, too.  :) 

  

Braised Radish Greens with Chickpeas & Tomatoes ~ Meatless Monday

I had some radish leaves left over from the bunch that our 'gentleman farmer' neighbor brought over the other day, ((see the post that I wrote about the homegrown radishes HERE))  and I'm still amazed to find out that you really can eat radish greens.  It really shouldn't have surprised me, but it did.  If I had to describe them, I'd say they are a bit tough and a tad bitter, sort of like turnip or mustard greens.  I'm glad I gave cooking/braising them a try, and was happy with how my meal turned out.  It was pretty simple to make...

I trimmed off the tougher ends of the leaves (saving them for the juicer) and gave the radish leaves a rough chop.  I braised the leaves with about a half cup of canned diced tomatoes/ juice, a cup of chickpeas and some EVOO.  As you can see, they cooked down a lot.  When they were done, I gave the whole thing a drizzle of maple syrup, a shot of Bragg's Amino Acids, and some crushed red pepper/salt.   I think this works for either a light lunch/dinner or as a side dish.  Next time you find yourself with some homegrown or some organic radishes, consider cooking the leaves ~ I think you'll be pleasantly surprised, too.  Happy Meatless Monday!

Super Simple Black Bean Soup ~ and super quick, too!!

The ladies of The Kiva~ February 1993
 Me, Chef Rene & my server, Lucinda

Long, long ago, (20+ years) I used to work for Club Med as a speciality restaurant manager.   When I was at my assignment in Colorado, (at the now closed) Copper Mountain ski village, my restaurant was called ~ The Kiva.  Our specialty was having individual hot cooking stones/slabs brought right out to the table and the diners would cook the various sliced meats/seafood themselves.  It was a lively restaurant ~ wine, music and conversation flowed every evening and a great time was had by all.

Well, one day, my chef was out skiing, she forgot the time and got back late to the restaurant...she also forgot to make the soup starter.  Oops!  We didn't discover it until just before the restaurant opened for the evening.  She made a frantic assessment of the kitchen and came up with this incredibly easy and wonderfully simple Black Bean Soup recipe.  She gave it an elegant, yet simple garnish and out to the guests her on-the-fly soup went.

It was the hit of the week!!  We had guests requesting we serve it every night.  When asked for the recipe, I had to tell them it was the chef's secret.  Little did they know... teehee  Since Cinco de Mayo is just around the corner, I decided to finally let the cat out of the bag.  Try it for a quick meal or as a soup starter, I think you're really gonna like it.  I'm sure you'll like how easy it is to prepare, I know I do.  :) Enjoy!

Super Simple Black Bean Soup

serves 2-4 depending on how big your can of beans & bowls are

Ingredients

• 1 can of your favorite black beans (choose whatever flavor you like or size can that works for your needs)
• water or broth ~ add by the 1/4 cup until you get the soup consistency you like
• salt & pepper, to taste

• Garnishes to consider... ~ fresh cilantro, sour cream, Greek yogurt, avocado slices, chopped tomatoes, sliced green onion, cheese, hot sauce for drizzling, etc.

Directions

Dump the can of beans, along with the juice, into a sauce pan and reheat until hot.  Carefully use an immersion blender to blend the beans until pretty smooth.  Add 1/4 cup water/broth at a time, until you get the soup to the thickness you like.  Add salt/pepper, to taste.  Garnish with cilantro, sour cream/yogurt, shredded cheese or whatever you like...

See, told you it was SUPER easy!  :)

Fresh from the Juicer ~ For Your Eyes Only ~ fruit/veggie juice blend & a Quick Hummus using the leftover Juicer Pulp

I love my Hamilton Beach Big Mouth Juice Extractor.  I always have fun when I get out the recipe manual and take it out for a 'spin'.  This juice blend ~ For Your Eyes Only ~ would make a nice start to any morning.  Enjoy! 

For Your Eyes Only
serves one

Ingredients

• 2 carrots
• 1 pear
• 1/2 squash

Directions

Cut veggie/fruits into chunks that will fit into your juicer, shove the chunks down the chute & juice away. 

Serve straight-up or over ice.

For a little extra treat, sometimes I'll use the leftover pulp from the juicer to make a simple dip.  One of my favorites to make is a Quick Hummus with Juicer Pulp.  Super easy to make, all I do is throw into my food processor ~ one can of drained/rinsed garbanzo beans, a spoonful of nut butter, a squeeze of lemon/lime juice, the leftover juicer pulp and some spices/salt/pepper.  Then I ~ give it a whirl, spoon into a bowl, drizzle with a little EVOO, sprinkle on some paprika and serve.  I like to eat it with ~ assorted cut-up veggies, crackers, pita bread or as a sandwich spread.  It's really tasty and full of all the extra good fiber left over from making the juice.  Waste not, want not!

Hearty Ham & 15 Bean Soup with Oat Bran Muffins

I'm a HUGE fan of Hurst Beans.  Every pot of bean soup that I've made with their dried beans has always turned out great.  I'm really fond of their multi-bean soup mixes.  If I have any leftover ham in the fridge or freezer, especially if it's still on the bone, it makes for a soup that is always flavorful and delicious.

For this pot of ~ Hearty Ham and 15 Bean Soup ~ I used the Original 15 Bean Soup mix and a frozen ham bone, that was leftover from Thanksgiving.  I just followed the recipe on the back of the bag and I served it with the Oat Bran Muffins I posted about a little while back.  What a satisfying meal.  If you can find them where you live, I'd highly recommend you give them a try.  I think you'll love them as much as we do.  :)

 

Lentil Soup with Spinach & Fire Roasted Tomatoes ~ a wonderful low-fat soup for your Meatless Monday

This hearty and low fat soup is really flavorful and easy to make.  Now, this is my kind of 'cup of soup'!  :)

I was watching the Create TV channel on PBS the other day and happened to catch an episode of Christina Cooks.  I've been a fan of hers for years and her Lentil Tomato Salad sounded really good, but I was in the mood for soup that day.  So, I took inspiration from her lentil salad recipe and also from the Greek Spinach and Lentil Soup post I wrote about last year and came up with this soup.  It's rich, without any extra fat/oil, as well as being nice and substantial ~ thanks to all the lentils and veggies.

I used what I had on hand, so this is an uncomplicated and easy soup to throw together.  Having a well stocked freezer and pantry sure does come in handy when the weather outside is hovering around the freezing mark and the thought of going out to the market is not an option.  :)   Hope you like this ~ Lentil Soup with Spinach & Fire Roasted Tomatoes ~ as much as I do.  Enjoy!

Lentil Soup with Spinach & Fire Roasted Tomatoes  
makes 4~6 bowls

Ingredients

• 1 cup green lentils, picked over and rinsed
• 3 cups water
• 1 tsp cumin
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 2 bay leaves
• 1 can fire roasted diced tomatoes, with juice
• 2 cups veggie broth* (canned or from bouillon cubes)
• 1 cup medium diced bell peppers (frozen or fresh)
• 1 cup frozen chopped spinach
• 1/2 cup diced onion (frozen or fresh)
• dash liquid smoke
• salt/pepper to taste

 *you can add more broth if you like a thinner soup

Directions

To medium pot add ~ the 3 cups water, 1 cup green lentils, cumin, onion power, garlic powder and bay leaves.  Bring to a boil and then reduce heat to a simmer.  Cook for approx. 20-25 minutes or until lentils are cooked through and soft (but not mushy).

Add remaining ingredients to the pot, bring back to a boil and then reduce heat back down to a simmer and cook until the veggies are tender, about 15 minutes.  Taste, adjust salt/pepper and serve.

 

Red Chili Bean Stuffed Sweet Potato ~ Just in time for Mardi Gras ~ Meatless Monday

Getting a bit bored with eating regular baked potatoes?  Yeah, me too.  To get out of my spud rut,  I've started  baking/nuking sweet potatoes.  I really like their semi-sweet flavor and bright orange color.  They always make me smile when I split them open and see all that bright, fluffy neon-orange interior, AND they're super good for you, too!

Vegetarian Low Fat Cheesy Chili Bean Dip ~ Meatless Monday

I always crave warm, chunky Chili Cheese Dip when I'm watching football games.  Since the Superbowl is fast approaching, I decided to see if I could come up with a lower fat option of my old favorite.  I was looking for a satisfying dip that was vegetarian so it could do double duty as a Meatless Monday side dish, too.

While tinkering in the kitchen, I came up with the following recipe ~ Vegetarian Low Fat Cheesy Chili Bean Dip.  Pumpkin puree helps to replace some of the cheese sauce, keeping the dish low fat and also upping the fiber.  Using chili beans in sauce instead of a can of beef chili keeps it vegetarian and mashing them slightly gives it a nice texture.  Serve the dip with your favorite chips or along side a cheese quesadilla as a quick and super tasty snack.  Enjoy!

Vegetarian Low Fat Cheesy Chili Bean Dip
makes a bowlful

Ingredients

• 1 can chili beans in sauce, slightly smashed
• 1/2 can Campbell's Condensed Fiesta Nacho Cheese Soup
• 1 cup pumpkin puree
• 1/4 cup of your favorite salsa
• 1 Tbsp taco seasoning (or more, to taste)
• optional toppings for garnishing ~ shredded cheese, fat free Greek yogurt/sour cream, chopped cilantro, sliced black olives, etc.

Directions
In a pan, over medium heat, add first 5 ingredients together and stir well.  Continue to heat until warmed throughout, stirring occasionally.  Taste and adjust seasoning in needed. Serve dip warm, with optional toppings if desired.  Try it with your favorite chips or as a topping for cheese quesadillas.

Split Pea & Ham Soup

It's been pretty gray around here the last few days and that always makes me want to cook soup ~ this time I was craving split pea and ham soup.  Luckily for me, I had a bag of green split peas in the pantry.  I just followed the recipe on the back of the bag, no need to get fancy.  The only things different I did was to add some chopped up celery and I added a cut-up smoked pork chop. 

I found a set of old, 1960's dishes a couple of months ago over at Goodwill & I just LOVE them!  I'm really getting into the whole 50/60's atomic/retro kitchenware vibe.  Now that I have a blog, I've got a great excuse to pick up cool plates and such when I find them.  You can't beat the price, most are about 50 cents-$1 each. I mean, I'm taking a lot of pictures and who wants to see the same ol'dishes every time. Right?  That's my story & I'm stickin' to it! teehee

On to the stove it went and in about an hour we had a great, big pot of ~ Split Pea & Ham Soup.  While the soup was merrily bubbling away, I baked up a box of Jiffy Corn Bread in my trusty cast iron skillet.  Quick and easy home cooking that hits the spot ~ that's one way to make the blah's go away.   : )

I like to use Hurst Beans, they're really good and they have a great selection.  For us, they're a local company and I really like that.  Here is another recipe using their green split peas that sounds good, especially for Spring, when asparagus is in season...