Last of the Snow Days

We had this random snow day last week. It was barely any snow at all, yet the schools closed, alternate side street parking was suspended, everyone acted as though this was the Blizzard of the Century. By mid-day, the snow had melt off my car all by itself.

However, I took advantage of the weather and called into work. No one wants to come out in bad weather anyway. At least, that's how I justified it.

I also took advantage of the fact that this is probably my last opportunity to make a gigantic batch of warming chili before Spring is underway and the craving for fresh veggies and salads overtakes any desire for something hearty. Plus, this was a recipe I could whip up using what was already in my pantry, not having to venture into the "snowstorm."

Smoky Black Bean, Sweet Potato, and Quinoa Chili

by Bonnie Graham

Keywords: soup/stew avocado beans quinoa sweet potato

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Ingredients (A lot of chili)

• 1 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, diced small
• 1/2 tsp turmeric
• 1 tsp cinnamon
• pinch of nutmeg
• 1 tsp cumin
• 2 tsp Smoky Chipotle and Paprika spice (you can just do one of each separately if you have it)
• 2 large sweet potato, peeled and diced into small cubes
• salt and pepper, to taste
• 1 can diced tomatoes
• 1 1/2 c cooked quinoa
• 2 can black beans (15.5 oz), drained
• 4 cups water or broth, plus more to thin if desired
• 1 ripe avocado, diced

Instructions

1. Heat the olive oil in a medium pot over medium-high heat. Add the onion, garlic, carrots and salt; saute for 5 minutes or until onions become translucent.

2. Add the sweet potatoes and spices. Let cook for a few minutes, stirring frequently so spices do not burn.

3. Add the black beans, water or broth, and tomato. Bring to a boil; reduce the heat to medium, add diced sweet potatoes. Cover and simmer for 30 minutes, or until potatoes are tender. Taste and adjust the seasoning if needed.

4. Add quinoa to chili and let cook for an additional 10 minutes.

5. Spoon chili into bowls and garnish with avocado. Enjoy!

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Favorites of 2012

I am such a follower.

Most of the blogs I read have put up "Best of 2012" posts. Which, of course, means I have to do one too. Except I don't really have enough readers to be able to gauge which recipes have been my most popular ones. In addition to being a follower, I am also self-absorbed. Which means that my "Best of 2012" posts are of the recipes that I liked best each month. It was tough to decide some months while others it was clear.

Here is the yearly roundup.

1. Curried Ketchup - Proclaimed as the "best thing I have ever made!" Seriously. It's delicious and the simplest thing I have ever made.

2. Crustless Apple Pie - I make this over and over again, especially since it is something I can put into the slow cooker.

3. Sweet Potato, Apple, and Celery Salad - One of the many positive things to come out of last year's many detoxes is this awesome salad.

4. Buttermilk Quick Bread with 10 Variations - This recipe made it on the list simply because of its many variations. It is one of those great recipes that you can adapt to any flavor, whip up quickly, and bring to a potluck.

5. Chocolate Chip Cookie Dough Dip - This dip is seriously awesome. Despite its bean-i-ness, I have yet to serve this dip to someone and them not love it.

6. Chicken Meatball Soup - It is not often I eat, make, or post a recipe containing meat, but this turned out to be a pretty good soup recipe.

7. Zucchini Pancakes with Sauteed Corn - How could this one not make it to the list given my affinity for farmer's markets? This is the quintessential summer time recipe.

8. Chocolate Peanut Butter Baked Oatmeal - Chocolate and peanut butter for breakfast? Yes, please. 

9. Warm Summer Vegetable Slaw - Another great farmer's market recipe!

10. Moroccan-Inspired Butternut Squash Quinoa - This is one recipe that I swore would go on repeat. I have yet to make it again, but that doesn't mean you shouldn't. It was delicious!

11. Peppermint Patty Bars - This recipe uses this year's most favorite new ingredient, dates! It tastes indulgent, but is quite healthy. 

12. Tofu Nuggets - Nuggets dipped in BBQ sauce. Need I say more?

Shout Outs to:
Black Bean Brownies
Slow Cooker Bread
Galettes Two Ways

On Repeat

I'm not sure if you noticed, but I like to cook. I also like diversity. Jerry also likes these things.

The problem with two cooks in the kitchen is that we come up with original recipes on a regular basis. Which doesn't initially seem like a problem. Except we never seem to have the same meal twice. Even meals that we really enjoy. 

This is a meal that we said we would make again. That we talked about how good it was the entire time we ate. That we actually saved the scraps of our bowls so we could have them for leftovers. 

This meal will be put on repeat. Oh yes. It will. 

Moroccan-Inspired Butternut Squash Quinoa

by Bonnie Graham

Keywords: roast entree vegetarian butternut squash quinoa apples fall winter

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Ingredients

• 1 large butternut squash, peeled and diced
• 1/2 c quinoa
• 2 c water
• 1 large onion, diced
• 1 apple, diced
• 1/3 c raisins
• cinnamon, to taste
• nutmeg, to taste
• cayenne pepper, to taste
• smoked paprika, to taste
• cumin, to taste
• salt and pepper

Instructions

1. Preheat oven to 450 degrees.

2. Roast butternut squash on an oiled baking sheet with salt and pepper for 45 to 50 minutes, flipping half way through.

3. Meanwhile, place quinoa with 2 cups of water over medium high heat. Simmer for 15 to 18 minutes.

4. While everything else cooks, saute onions and apples over medium heat until soften. Season with salt, pepper, cumin, cinnamon, and nutmeg. Add raisins.

5. Once everything is done cooking, flavor quinoa with the cumin, cinnamon, nutmeg, paprika, and cayenne, tasting as you flavor.

6. Top quinoa with squash and onion mixture. Enjoy!

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