Slow Cooker Chili

Another in the series of slow cooker experiments. The challenge with doing a vegetarian chili in a crockpot is getting the flavors to pop. (no I'm not going vegetarian, this was part of the freezer cleaning and there wasn't meat).

2 cups pinto beans (dried)
1 cup black beans (dried)
1 can kidney beans
1 can corn
1 can green chiles (unless you are fortunate enough to have fresh ones)
1 8 oz can tomato sauce
1 medium onion
4-8 garlic cloves
1 1/2 tsp cumin
1/2 tsp cayenne pepper
1/2 tsp chili powder
1/2 tsp hot paprika
1/2 tsp black pepper
1/2 tsp cocoa powder
1/2 tsp onion powder
1/2 tsp garlic powder

**Saute the onion and garlic. Throw everything into the slow cooker. Cook on low for 4-6 hours, depending on how stubborn your dried beans are. When I tried mine towards the end of cooking it needed more spices so I added more cumin, chili powder, garlic powder, and cayenne pepper. Season till it tastes right. I also had some random spice blend that contained smoked paprika, garlic, chil, and chives that I chucked in with everything else. Add salt once the beans have finished cooking.**

Nutmeg

Slow Cooker Lasagna

I decided to put my slow cooker to work and clean out my freezer at the same time. This was one of the results.  Since it is just me it had to still be appealing after eating it everyday for 5 days straight.
I am quite pleased with how it turned out and how easy it was to put together. You can vary what vegetables you add depending on what you have on hand. If you have pickier eaters you could blend the tomato and veggie layer to create a smoother mixture. Mine was vegetarian since I didn't have any sausage to throw in but if you wanted to make it more robust  you could definitely add your meat of choice. I would cook up the meat with the onions and garlic.

Sauce/veggie layer:
olive oil
Large onion
5 cloves garlic
1/2 cup celery
1 cup zucchini (shredded)
1 cup carrots (shredded)
spinach
1 bell pepper
1 can (14.5 oz) diced tomatoes
salt, pepper to taste

Cheese layer:
1 egg
2 cups cottage cheese (or ricotta if that is in your budget)
1/2 cup Parmesan cheese (or whatever other grated cheese you have)
1/2 cup mozzarella (shredded) 
1 cup spinach (chopped)
garlic powder
basil

noodles (don't worry about cooking beforehand since they will go in uncooked)

** To help bring out the flavors saute the onion and garlic to an almost carmelized state. Then add the other veg (minus the tomato) and cook for about 10 minutes on low heat. The more caramelized things are here the better the final flavor is in the lasagna. Add the tomatoes and season to taste.
For the cheese layer mix all the ingredients together. 
 Layer everything in the crockpot, sauce/veg, noodles and cheese . You'll need to break the noodles to fit. Repeat until ingredients are used. Cover and cook on low for 4-6 hours or until your noodles are tender. If you want more cheese on top you can add additional mozzarella on top after you turn off the slow cooker, the heat will melt the cheese.**

Enjoy!

Nutmeg

Chocolate Oatmeal

Rosemary here. Time for another breakfast recipe. I love making breakfast! I have more energy in the mornings than in the evenings, the foods are pretty simple, and breakfast foods are yummy. What's not to love?

The other day I was poking around on Hulu and I found a clip from "The Chew" where they made chocolate oatmeal. It's almost more of a pudding than a porridge. You can make it sweeter and have it for dessert, but we've stuck to slightly less sweet and made it for breakfast. You can see the original video here. http://www.hulu.com/watch/582248

Nutritionally, I think this recipe is awesome. You have whole grain oatmeal, antioxidant rich cocoa, and the power of nuts. Today we added mixed berries to give it another antioxidant and flavor boost. We also used honey instead of brown sugar, largely because my honey is getting granulated and needs used up, but also because it is ever-so-slightly more healthy as well. My only problem with it is that it is a bit low in protein. So if you find it doesn't last you the morning, maybe have it with a glass of cow's or soy milk (they have more protein than almond milk) or have some nuts or an egg on the side. Typically though, I think the oatmeal has plenty of staying power, so I'm happy to just sprinkle some extra toasted almonds on top.

One final ingredient note. Almond milk is awesome! It helps give this oatmeal its great creamy texture. You can use other types of milk, but you'll get the best results by using almond milk. Just make sure that you adjust how much sugar you put in according to which kind you use. Unsweetened almond milk has no sugar, but vanilla almond milk has quite a bit, so taste before you add all the sugar.

Chocolate Oatmeal
Yield: 1 serving
Note: This recipe scales well (at least up to 4 servings, which is the most I've done), so multiply to fit the crowd you're feeding.

1 1/4 cup almond milk
1/2 cup regular rolled oats
2 tbsp cocoa powder
1/4 tsp ground cinnamon
1-2 tbsp brown sugar
pinch of salt (I skip this one)
toasted sliced or slivered almonds

Place almond milk and rolled oats in a stovetop pan. Cook for 5-10 minutes until done. Stir in cocoa powder, cinnamon, sugar, and salt (if using). Serve topped with toasted almonds.

Hint for serving to kids or impatient adults: You can cool this down quickly by adding frozen or semi-frozen berries or a splash of milk.


Rosemary

Balsamic Marinade and Its Many Possibilities

Here's another shameless plug for an EatingWell recipe. I hope they appreciate the free advertising on our obscure blog.

The recipe in question is for a versatile balsamic marinade.

Balsamic Marinade

1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
2 cloves garlic or 1 clove shallot*, minced
1 tbsp dry Italian seasoning
1/2 tsp freshly ground pepper
1 tsp salt

Mix and use as desired. Makes 1/2 cup or enough for about 4 servings of the dish of your choice.
*I fell in love with shallots the week I first tried this recipe. Oh the memories.

Like many other marinades, there are dozens if not hundreds of great applications. Just choose ingredients that are in the right flavor profile and you're good to go. So far I have grilled chicken and many vegetables with this marinade. All turned out fantastic, especially the mushrooms! Eventually I'll try it with different cooking methods, but it's still warm enough to grill so it may be a while.

Tonight I made grilled vegetable and feta panini using this marinade. It was so fabulous and filling that my 5-year-old son and I had no desire for dessert. (Of course, it's possible he might not like coconut that much, but we'll say it was because the sandwich was so fabulous.) And because we liked it so well, I'll share the idea with you here. I'll write it as a recipe, but really it's more of an idea for you to adapt to the ingredients that you have and like. I do highly recommend the portabello mushrooms though. They have great flavor and a meaty texture (for those of you who, like me, were always put off of mushrooms by their texture). They're pretty much the mushrooms that are helping me to finally like mushrooms.

Grilled Vegetable and Feta Panini


2 extra large portabello mushroom caps, stems removed
2 6-8" zucchini sliced 1/4-1/2" thick lengthwise
4-6 small sweet peppers (or 1 large bell pepper), stem and seeds removed and sliced in half lengthwise
3 slices of red onion (all layers still together so it's still a disc)
1 recipe Balsamic Marinade
3 oz or so crumbled feta cheese
2 cups mixed spinach and baby kale
4 torta rolls from Costco (like ciabatta)
extra virgin olive oil as needed

1. Spread prepared vegetables in a pan. Using a heat-stable pastry brush (mine is silicone), brush top side of vegetables with the marinade. Place this side of vegetables down on a heated grill and then brush the other side. Flip and re-brush as needed until vegetables are cooked and delicious. (Don't forget to slice and use the portabello stems. They might not make it on the sandwiches, but they came out crisp, meaty, and delicious all by themselves.)

2. Once vegetables are cooked, remove from heat. If possible, peel the sweet peppers. Slice the mushrooms into strips. Cut down any vegetables that are too large for the bread into smaller pieces.

3. Slice rolls in half. Brush outsides with oil.

4. Assemble sandwiches with layers of various vegetables, crumbled cheese, and leafy greens. Turn grill to low and place sandwiches on the grate. Press sandwiches firmly with spatula or place a weighted pan on top of them. Flip once bottom side is crispy and browned but not dark. Repeat on other side.

5. Serve and enjoy.

Rosemary

Baby Arugula Chickpea Salad with Feta

A while back I had some baby arugula from my CSA and I wasn't sure what to do with it. A quick Internet Search brought me to Kalyn's Kitchen. It's really nicely put together and she has some great photography. All the recipes look super yummy too, so I'm sure I'll go back. Her blog focuses on lower-glycemic index recipes. To be clear, I am not endorsing the information on her site or any products or books that may be advertised or endorsed on her site. This recipe is yummy and healthy so it is very much worth re-posting. For those with kids, athletes, etc. you'll definitely want to add to the meal. But it is very satisfying on its own. Also, it's the only way I've really enjoyed arugula so far, but it gives me hope that I'll find many more ways to enjoy it in the future.

Here is the link to the original recipe:
http://www.kalynskitchen.com/2010/04/recipe-for-arugula-chickpea-salad-with.html

Arugula Chickpea Salad with Feta and Balsamic-Tahini Vinaigrette
(Makes about 4 servings, recipe created by Kalyn)

Ingredients:
I can (15 oz.) chickpeas (garbanzo beans), rinsed with cold water and drained well
5 oz. baby arugula, washed and dried if needed
2 T crumbled feta
fresh ground black pepper to taste

Dressing Ingredients:
2 T balsamic vinegar
1 tsp. Tahini (ground sesame paste)
1 tsp. lemon juice
pinch salt
3 T olive oil

Instructions:

Drain chickpeas into a colander placed in the sink, then rinse well with cold water until no more foam appears. Let chickpeas drain at least 5 minutes. (Sometimes I pat them dry with paper towels if they still seem wet.)

In a small bowl, stir together the balsamic vinegar, tahini, lemon juice, and salt. Whisk in olive oil, 1 T at a time, until dressing is emulsified.

Mix 1 1/2 T of the dressing mixture with the drained chickpeas and let marinate for a few minutes.

Wash and dry arugula if needed. Put arugula in medium-sized bowl and toss with desired amount of dressing, just enough to lightly coat the leaves. (You may not need all the dressing.) Toss in marinated chickpeas and feta and gently combine. Season to taste with fresh-ground black pepper and serve immediately.

This doesn't keep well, so only make as much as you will be eating at that time.

- See more at: http://www.kalynskitchen.com/2010/04/recipe-for-arugula-chickpea-salad-with.html#sthash.w0RBkWMa.dpuf

Baby Arugula Chickpea Salad with Feta

Dressing*:
2 tbsp balsamic vinegar
1 tsp tahini
1 tsp lemon juice
pinch salt
3 tbsp extra virgin olive oil

n a small bowl, stir together the balsamic vinegar, tahini, lemon juice, and salt. Whisk in olive oil, 1 T at a time, until dressing is emulsified. - See more at: http://www.kalynskitchen.com/2010/04/recipe-for-arugula-chickpea-salad-with.html#sthash.ojIlFiBY.dpuf

In a small bowl, whisk together the vinegar, tahini, lemon juice, and salt. Slowly whisk in the olive oil until emulsified. If the dressing won't emulsify, don't despair. Just give it a quick mix before using later.

Salad:
1 15oz. can chickpeas (garbanzo beans) OR a little less than 2 cups of cooked chickpeas if you made them from their dry state (which I highly recommend for best results), rinsed and drained
5 oz baby arugula, washed and dried (spinach is also a good mix-in if you don't have enough arugula)
2 tbsp crumbled feta
ground black pepper to taste


Mix chickpeas with 1 1/2 tbsp of the dressing and marinate for about 5 minutes.

In a large bowl, toss the arugula with desired amount of dressing. Gently stir in marinated chickpeas and feta. Season with pepper if desired.

Note: Only make as much salad as you can eat. It will not hold up well. If you want leftovers, store ingredients separately and combine right before eating.

*The tahini adds a great creaminess to the dressing, but don't despair if you don't have it. The salad tastes almost as good when simply dressed with balsamic vinegar and olive oil.


Rosemary

Arugula Chickpea Salad with Feta and Balsamic-Tahini Vinaigrette
(Makes about 4 servings, recipe created by Kalyn)

Ingredients:
I can (15 oz.) chickpeas (garbanzo beans), rinsed with cold water and drained well
5 oz. baby arugula, washed and dried if needed
2 T crumbled feta
fresh ground black pepper to taste

Dressing Ingredients:
2 T balsamic vinegar
1 tsp. Tahini (ground sesame paste)
1 tsp. lemon juice
pinch salt
3 T olive oil

Instructions:

Drain chickpeas into a colander placed in the sink, then rinse well with cold water until no more foam appears. Let chickpeas drain at least 5 minutes. (Sometimes I pat them dry with paper towels if they still seem wet.)

In a small bowl, stir together the balsamic vinegar, tahini, lemon juice, and salt. Whisk in olive oil, 1 T at a time, until dressing is emulsified.

Mix 1 1/2 T of the dressing mixture with the drained chickpeas and let marinate for a few minutes.

Wash and dry arugula if needed. Put arugula in medium-sized bowl and toss with desired amount of dressing, just enough to lightly coat the leaves. (You may not need all the dressing.) Toss in marinated chickpeas and feta and gently combine. Season to taste with fresh-ground black pepper and serve immediately.

This doesn't keep well, so only make as much as you will be eating at that time.

- See more at: http://www.kalynskitchen.com/2010/04/recipe-for-arugula-chickpea-salad-with.html#sthash.w0RBkWMa.dpuf

Arugula Chickpea Salad with Feta and Balsamic-Tahini Vinaigrette
(Makes about 4 servings, recipe created by Kalyn)

Ingredients:
I can (15 oz.) chickpeas (garbanzo beans), rinsed with cold water and drained well
5 oz. baby arugula, washed and dried if needed
2 T crumbled feta
fresh ground black pepper to taste

Dressing Ingredients:
2 T balsamic vinegar
1 tsp. Tahini (ground sesame paste)
1 tsp. lemon juice
pinch salt
3 T olive oil

Instructions:

Drain chickpeas into a colander placed in the sink, then rinse well with cold water until no more foam appears. Let chickpeas drain at least 5 minutes. (Sometimes I pat them dry with paper towels if they still seem wet.)

In a small bowl, stir together the balsamic vinegar, tahini, lemon juice, and salt. Whisk in olive oil, 1 T at a time, until dressing is emulsified.

Mix 1 1/2 T of the dressing mixture with the drained chickpeas and let marinate for a few minutes.

Wash and dry arugula if needed. Put arugula in medium-sized bowl and toss with desired amount of dressing, just enough to lightly coat the leaves. (You may not need all the dressing.) Toss in marinated chickpeas and feta and gently combine. Season to taste with fresh-ground black pepper and serve immediately.

This doesn't keep well, so only make as much as you will be eating at that time.

- See more at: http://www.kalynskitchen.com/2010/04/recipe-for-arugula-chickpea-salad-with.html#sthash.w0RBkWMa.dpuf

Arugula Chickpea Salad with Feta and Balsamic-Tahini Vinaigrette
(Makes about 4 servings, recipe created by Kalyn)

Ingredients:
I can (15 oz.) chickpeas (garbanzo beans), rinsed with cold water and drained well
5 oz. baby arugula, washed and dried if needed
2 T crumbled feta
fresh ground black pepper to taste

Dressing Ingredients:
2 T balsamic vinegar
1 tsp. Tahini (ground sesame paste)
1 tsp. lemon juice
pinch salt
3 T olive oil

Instructions:

Drain chickpeas into a colander placed in the sink, then rinse well with cold water until no more foam appears. Let chickpeas drain at least 5 minutes. (Sometimes I pat them dry with paper towels if they still seem wet.)

In a small bowl, stir together the balsamic vinegar, tahini, lemon juice, and salt. Whisk in olive oil, 1 T at a time, until dressing is emulsified.

Mix 1 1/2 T of the dressing mixture with the drained chickpeas and let marinate for a few minutes.

Wash and dry arugula if needed. Put arugula in medium-sized bowl and toss with desired amount of dressing, just enough to lightly coat the leaves. (You may not need all the dressing.) Toss in marinated chickpeas and feta and gently combine. Season to taste with fresh-ground black pepper and serve immediately.

This doesn't keep well, so only make as much as you will be eating at that time.

- See more at: http://www.kalynskitchen.com/2010/04/recipe-for-arugula-chickpea-salad-with.html#sthash.w0RBkWMa.dpuf

Chocolate Banana Pie with Oreo Graham Coconut Crust

After my son's most recent birthday, I found myself with a bunch of leftover Oreo crumbs (the asphalt on a race track cake) and some silken tofu that was about to expire. So I went searching on food.com, adapted a couple of recipes, and came up with this easy and yummy dessert. I wouldn't call it a health food, but it's certainly healthier than a regular cream pie. Enjoy!

Don't hold the poor food photography against the pie. It did its best.

Chocolate Banana Pie with Oreo Graham Coconut Crust

Crust:

1 1/2 cups of graham cracker and Oreo crumbs combined (you can go all one if you like or combine however you like)
1/4 cup ground almonds (easy to make by running raw almonds through the food processor)
1/4 cup coconut
1/3 cup melted butter or, for extra coconut flavor, melted extra virgin coconut oil
3 tbsp sugar (optional if you want  it less sweet, especially if using a lot of Oreo crumbs)

Preheat oven to 350 F. Combine ingredients in a bowl and then press into a 9" or larger pie pan. Bake for 10 minutes. Allow to cool completely.

Filling:

1 cup semi-sweet chocolate chips
1 (10 oz) box silken tofu (I had a 14 oz container and threw the extra in an egg salad that was about 1/2 egg, 1/2 tofu.  I used an egg slicer so the pieces looked identical to egg whites and they were indiscernible from each other. Smoothies are also a good option for your leftovers if you have any.)
2 large very ripe bananas, sliced
1 tsp vanilla extract
2-3 tbsp light brown sugar
1/4 tsp salt
1 tsp raspberry vinegar (apple cider and red wine vinegars are also good options)

Melt chocolate in a double boiler or in the microwave.

Place tofu and 1/4 of banana chunks into a blender or food processor and puree until smooth, scraping down as necessary. Add the rest of the bananas in batches and process until smooth. Add vanilla, brown sugar, salt, and vinegar and blend. Add melted chocolate chips and puree until smooth and uniform, still scraping the sides as needed. Adjust brown sugar to taste.

Pour filling into crust and chill in the refrigerator for at least 2 hours. Serve and enjoy!


Rosemary

Black Bean Quinoa Salad

A friend of mine brought this salad to a potluck. It was delicious, healthy, and beautiful so of course I have to post it here.

Black Bean Quinoa
dressing
5 T fresh lime juice
1 t salt
1 garlic clove, minced
1/4 c cilantro, finely chopped
1 t ground cumin
1/3 c olive oil
1/2 t black pepper, or to taste

salad
1 1/2 c quinoa (measurement before cooking)
1 can black beans, drained
1 can corn kernels
1 avocado, chopped
1/4 c fresh cilantro, chopped
1/4 c green onions, finely chopped
1 tomato, chopped

In a small bowl, whisk together dressing ingredients.
Rinse quinoa, and cook according to directions on the package.
Add everything into a big bowl and mix it up. Enjoy!

Rosemary & friend