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Sweet & Smoky Chili

1 lb ground meat – browned and seasoned with smoked paprika and chili powder
2 green peppers – diced (sauté if desired)
1 large onion diced (sauté if desired)
1 can fire roasted diced tomatoes
2 roma tomatoes, diced
1 small can tomato paste
2 cans dark red kidney beans or chili beans
½ cup barbecue sauce (hickory smoked)
½ cup brown sugar
1 tbsp minced garlic
1 tsp masala ((See link))
2 tsp chili powder
3 tsp cocoa powder
½ tsp cayenne powder
1 tsp salt
1 tsp pepper
1 tsp smoked paprika
Optional:
1 tsp smoked chipotle pepper sauce
1 tbsp Worcestershire sauce

Mix together in crock pot and cook on low for 8 hours. Can cook on high for 3 hours also…
Serve with cheese & a dollop of sour cream

I vary this recipe almost every time I make it… the tandoori masala spice – while is only a small amount, adds an amazing depth and flavor. today I sautéed the onions with garlic… and I sautéed the green peppers, separately, though… one of them was just in olive oil.. the other was in olive oil and liquid smoke… I added the chipotle pepper sauce today and the Worcestershire sauce… it’s just SO good!!!!!!!! I can’t stop eating it!! and neither can people in my section!! it’s sweet and smoky, but not overly sweet… but you can definitely add whatever spices and stuff you want… like more cayenne, or peppers of the spicy sort…
try it out, and let me know your variations!! 🙂

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Delicious Turkey and Kale Soup

so, the other night – as per usual when i cook… i was trying to figure out what to make…
sometimes i definitely have something in mind…
sometimes.. .((more often than not)) i don’t…
so we had just gone grocery shopping (which means i absolutely can’t go out to eat that night – right?? …sigh…)
i had some ground turkey that was ready to be used (read: not frozen like the chicken i forgot to lay out)
so i browsed some recipes and couldn’t really come up with anything worthy.. i had seen a turkey meatball and kale soup that looked interesting, but it took way to long to cook, so that was out of the question
(i use so a lot… hmmm)
anyways
i chopped up some onions and it ended up being a lot of onion (it was about half a large one) . . . and decided that was too much to throw in with some turkey,
ok… sweet potato — ok, chopped that up and threw it in with the onions that were browning up… (maybe a little olive oil also…)
and of course some garlic – because what meal is complete without garlic??
and i had the turkey going in another pan, i threw some mild smoked spanish paprika on it b/c why not!?
so, i had this stuff cooking… and i just couldn’t figure out what to do with it…
i have some fresh kale and i threw that in the potato and onion mixture…
and was just looking back and forth from pan to pan…
now what??
mix it together?
will that even be good?? or just a big old mess?
hmmm… look through the cabinets… and i have a can of coconut milk.. .
which reminds me, i need to get more… oops
threw that in with the potato mixture while the turkey continued to cook
decided that it was tooooo thick, so i filled the can that the milk was in with some chicken broth and added that to it
and then i threw my turkey in to the mix and seasoned with salt and pepper and a tablespoon of lime juice
AND THEN I DIED AND WENT TO HEAVEN BECAUSE IT WAS SO DAMN GOOD!!!!!!!!!!!!!!!!!!!
i don’t have pictures… sorry.
it was tooooo good, and there was hardly enough for us to eat at lunch the next day and it didn’t look as pretty after it had been refrigerated ((still tasted just as good though!!!))
so – it’s definitely something you have to try!!!
if you want it less fattening – i guess you could cut the coconut milk down and increase the chicken broth…
but i’m not sure it will taste as delicious 🙂 🙂 🙂

Ingredients:
1 lb ground turkey
1 tsp smoked paprika
1 large sweet potato – peeled and cubed
1/2 large onion – chopped finely
1 tbsp extra virgin olive oil
2 cups kale – chopped to preference
1 can coconut milk ( i don’t know how large this can is – probably 12-20 oz; i know that’s a large range, but i honestly am not sure, it is, however, the regular size can, not the little one)
the same amount of chicken broth as your coconut milk can
salt and pepper to taste

**Directions**
in a separate pan – cook your turkey and season with the paprika

in a different pan – heat olive oil on medium heat and throw in your onions, wait a few minutes and add potatoes and garlic
cook until potatoes are semi-firm
add kale
cook until wilted
add coconut milk
add chicken broth
stir together and let cook for about five minutes
add cooked (and drained if necessary) turkey
stir together and then add salt, pepper, and lime juice.
let simmer for 5 minutes to let the tastes meld together.

serve and enjoy
this will probably make 6 normal size servings . . . however, i’m not quite certain my serving sizes are normal…

Doenjang-jjigae – Fermented Soybean Paste Soup

http://www.maangchi.com/recipe/tofu-stew-doenjang-chigae

^^^ this is where i got my inspiration for dinner tonight…

actually … husband found it last night but it was after we had already eaten … he was just still hungry and he actually almost made it last night… but it was too late and he didn’t feel like cooking…

so we had it tonight.

except. of course. with modifications…

b/c — anchovies and shrimp are just not my thing… no way . .  . no how…

and while i’d be willing to try the tofu – we don’t have any in the house…

but – we do have soybean paste and we have to figure out how to use it … before it goes bad…

so here’s what we did –

1 large chicken breast – cut into small pieces (ours weighed in probably around 12 oz)
1 med/large potato – peeled and cut into 1/2 inch cubes
1 medium zucchini – cut into 1/2 inch pieces
1 red chili pepper – chopped
1/2 large onion – cut into 1/2 inch pieces
5 garlic cloves – minced or put through your garlic press
2 1/2 cups water
5 tbsp soybean paste
1 green onion stalk – sliced

 

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put all of the ingredients except the soybean paste & green onions into a large pot – make sure that the water only just covers the ingredients. (if it takes less than 2 1/2 cups that’s fine…)

bring to a boil (should take about 10-15 minutes), add in the soybean paste and stir well. cook for another 20-25 minutes… stir occasionally. . .  ((it might not take this long — ours didn’t and our chicken was cooked all the way through … keep in mind the bites were very small though))

stir in the chopped green onion and serve with rice ! 🙂

it was pretty good.. husband didn’t like the zucchini aspect — but then again – he never likes zucchini in the first place…

it was kind of mushy.. so next time we make it we were thinking about the following modifications –
it definitely would work with cashews… and we were thinking of adding carrots, snap peas, and possibly pineapple. . .

i’ll let you know how it goes next time!!  but until then — enjoy!!

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Spaghetti Squash with veggie sauce

Ingredients:
1 medium/large spaghetti squash
1 medium onion
1 small red pepper
1 cup fresh broccoli
½ cup fresh basil
½ cup whole black olives
1 can fire roasted tomatoes
2 tbsp. minced garlic
2 tbsp. butter
2 tbsp. flour
1 1/2 c almond milk
1 package shredded cheese – Sargento Italian 6 Cheese Mix
12 oz chicken – cut into small pieces
1 c fresh kale
1 tbsp. olive oil
salt, pepper to taste

preheat oven to 400*F
cut your spaghetti squash in half and scoop out the seeds.
take a jelly roll pan and line with foil, coat with olive oil, brush both halves of spaghetti squash with olive oil – inside and out
pop into the oven for 35 minutes
there are SEVERAL ways to get the squash to it’s ready point, I just choose this one… it works for me, and it doesn’t leave my veggie mushy inside… nothing worse than mushy spaghetti squash. . . totally ruins the dish.
anyways

 

Pull out your food processor – throw in the broccoli, onion, olives, basil and pepper and chop it up pretty fine
throw your butter in a pan and melt it — and after it is melted throw in your processed paste and garlic.
sauté that up until desired done-ness.
take your kale and toss that into your pan
cook a few minutes more, mainly until the kale is nice and steamed
throw in your flour… stir very well, let cook for another minute or so, lower heat and add your almond milk (or whatever milk you choose to use)
make sure to stir that very well also.
throw in your shredded cheese and stir it up while it’s melting… after it’s melted, add your can of fire roasted tomatoes and stir well…

add in the spices you wish – salt, pepper, this, that, the other… I added some crushed basil leaves (because I didn’t have any fresh)
set aside
cook your chicken to your choosing – I cut mine up and seasoned with a garlic herb seasoning

shred your spaghetti squash into a casserole dish, cover with the sauce, put some chicken on there, and then throw some fresh kale and  broccoli on top

bake at 400 for 10 minutes

Chili ala T

I don’t have a picture of this… I haven’t made it in awhile.. however, I was searching and searching for it b/c I am going to make it in an hour or so for tonight 🙂
and i’m posting it b/c I almost couldn’t find the version that I wrote down…
now I can find it whenever I need it 🙂

I absolutely love this version of chili…

I created it the first time I ever made chili and someone asked for my recipe so I just guesstimated on the amounts and it works…

mmmm so good…

T’s Chili —

1/2 c bbq sauce

1/2 c brown sugar

1 green pepper, diced

1 onion, diced

2 roma tomatoes, diced

1 tbsp minced garlic

1 small can tomato paste

1/2 tsp garlic powder

1 lb ground meat (I use chicken or turkey) browned and drained

1 tsp tandoori masala (http://www.whitejasmine.com/tandoorimasala.html — I don’t know where else you might get this… and you can totally leave this spice out… but I LOVE THIS blend!! on TONS of stuff!!)

2 tsp chili powder

1/2 tsp cayenne pepper

2 tbsp. cocoa powder ((yeah.. chocolate. in chili. love it)

1 tsp salt

1 tsp pepper

2 cans chili beans ( I cheat and use Bush’s beans… one can medium, one can hot)

throw your ingredients into a crockpot on low for 8 hours and voila

deliciousness…

it’s sweet and smoky and spicy and mmm… so good!! 🙂

BBQ Chicken in the Crockpot

so . . . i needed something for dinner this evening that i could make quite easily since i worked at 7:30 . . . and i knew d had things planned for tonight… so i knew i wouldn’t have time to actually cook things…and i know it’s summer… kinda…barely… but… the crockpot — painless… and doesn’t heat up the kitchen like an oven does – altho it’s pretty damn cold in my apartment… ALL THE TIME…d keeps it at 72.. which sounds great right?!? but. no, sometimes it’s freeeeezing !!!!!!!!!!
so anyways..
chicken.
crockpot.
recipe.
hmmmm
bbq chicken?? yes!
but most of them called for beer… and right now i don’t have any except the one i’m saving to make beer bread… annnnd i was too lazy (honesty) to run to the store and get some…
besides if i got some, i’d want to drink it… and since i worked tonight i couldn’t.. .(insert sad face)
so i found a recipe that didn’t have any!
yay 🙂
but you know meeeeee, i gotta modify
so here goes:
original:
http://www.sunnysideupsd.com/2012/01/shredded-bbq-chicken/ 

Crockpot BBQ Chicken (shredded)
1/2 green pepper – diced
1 med onion – diced
1 6oz can tomato paste
4 tbsp (which is 2 oz) orange juice
2 tbsp worcestershire sauce
2 tbsp balsamic vinegar
3 cloves garlic – minced ((ummmm i definitely use the pre-minced garlic in the jar… so much easier — that’s 1 1/2 tbsp)
1 tbsp smoked paprika
2 tbsp honey
1/4 c brown sugar
3 tbsp apple cider vinegar
1 tsp salt
1 tsp pepper
1 tsp chili powder
2 pounds boneless chicken breast (i’m sure you could use whatever your heart desires,,, but i don’t like dark meat…) 
mix all ingredients except chicken into your crockpot . . .
stir
add chicken and make sure it is covered…
put crock pot on low,cook for 5 hours… 
after your 5 hours are up – shred your chicken,  –how you do this is up to you… but awhile back when i got my kitchenaid my bestest told me that you could shred chicken with the paddle attachment… or dough attachment, i don’t know what it’s called… and i haven’t tried it until today…HOLY MOLY IT’S SO EASY AND QUICK!!! just throw your chicken in, turn it on (not super high speed) and watch it go — takes a total of maybe 30 seconds!!!
throw back into pot, stir.
serve how you wish…
in a sandwich…
over rice?
or… as i did – over baked sweet potatoes with a sprinkling of cheese on top
HOLY YUMMMM
husband DEVOURED it… seriously he was done with his before i had even finished plating mine… granted i still had to cut up my potato and such… but… he inhaled it… and loved it! 

BBQ Chicken over Baked Sweet Potato

BBQ Chicken over Baked Sweet Potato

Mmmm Dinner

i don’t even know what to call this creation that i made.
but it was yummm
it was a gruyere bechamel sauce over asparagus & chicken
served over tri-colored quinoa.
oh nomz.
so:
take 5 oz of gruyere cheese and grate it/shred it – whatevs – put it in your cuisinart and press ON. (with your shredding blade)
((and 5 oz b/c — that was half of my block))
cut up part of an onion… however much you want. . . i would have used more… but i didn’t. and i used a red onion b/c that’s what i had.
i also cut up some garlic
melt 2 tbsp butter
throw in your garlic & onion
saute those little babies up for a bit…
grab 2 tbsp flour – throw that in and mix around for another minute or so
lower your heat – but don’t remove from heat. i reduced mine from 6/7 to 3
add 1 1/4 c almond milk ((i happened to use some unsweetened vanilla almond milk… i’m sure you can use whatever milk or milk substitute you would prefer…and yes, vanilla b/c what delicious meal couldn’t use a bit of vanilla sweetness…besides the fact that you can’t really taste it anyways))
stir that around for a minute and then add your cheese…
stir stir stir
let that amazing cheesy goodness melt into a delicious amazing sauce.
yummm
i love gruyere…
but you could use any cheese you prefer… i just happened to buy me a block of gruyere the other day and have been wanting to use it!
so — sauce – made.
set aside…
while you’re making your sauce — you could steam some asparagus… i know this is out of order… but honestly i can’t write it side by side — do it at the same time.
i had one bunch of asparagus {which btw, i happened to store in a mason jar of water with a plastic baggie rubber banded around the lid of the jar… they definitely were still good… and i’ve had this bunch for over a week. i found this handy dandy tip while stumbling the other day! fantabulous!!}
i cut it up into bite-sizedish pieces and threw in the steamer… throw some lemon juice over those bad boys while they are steaming to kick it up a notch.
got some chicken?
good.
i went to Sam’s Club the other day with m/i/l and bought a big pack of chicken breasts and let me just tell you — when you’re doing portion control (for the most part) those chicken breasts — can feed an army. there was one piece in the package that was 18 oz.
18 mother f’n ounces
a serving of chicken is FOUR ounces
4.
18.
wtf steroidal chicken

anyways, i used a 12.4 oz piece and cut it up into pieces.
threw some light olive oil (cuz i’m out of evoo) in the pan and also some lemon juice and seared those little pieces til they were nice and cooked and semi browned… i seasoned with salt, fresh ground pepper and garlic pepper ((honestly only b/c i coudn’t find my garlic POWDER))  still yum.

chicken done?

mix your asparagus, bechamel, and chicken all together.

yummmmmm

serve with: in my case tri-color quinoa. pretty cool looking…

or pasta… which i happen to have cut out of my diet a few years back…

 

i like to pretend that people will want to print my recipes out, because let’s face it they are just amazing (haha!!) but — i don’t know how to do that little trick where you can bring up a printable version.

so.

sorry.

 but here is the recipe breakdown real quick without all the fluff.

Ingredients:

Asparagus:

1 bunch asparagus
1 tbsp lemon juice

Steam asparagus with lemon juice & water

Gruyere Bechamel:

5 oz gruyere – grated
2 tbsp butter
1 small onion diced
2 cloves garlic
2 tbsp flour
1 1/4 cup almond milk (or other milk/substitute)

melt butter. saute onion & garlic til desired color reached. add flour, cook for another minute. lower heat. add milk slowly, whisking til smooth. add cheese, whisk til smooth. set aside

(or pour over finished asparagus and set aside)

Chicken:

12 oz of chicken breast cut into bite sized pieces
1 tbsp oil
2 tbsp lemon juice
salt & pepper to taste, garlic pepper or  powder to taste

cook chicken until browned

Quinoa:

read package to determine if your quinoa needs to be rinsed
1 cup quinoa
2 cups chicken stock

combine quinoa and stock. bring to a vigorous boil, reduce heat, cover and simmer for 15 minutes.

to serve:

combine asparagus, bechamel and chicken.

ladle over quinoa

Enjoy!

{unfortunately i do not have a picture… i was kind of in a hurry b/c husband got home super late from work and i was on a very limited time frame…bummer. i know. but trust me — this is SO worth it!!!}

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