South West Black Bean and Chicken Salad

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This salad can easily be converted to a fantastic vegetarian salad simply by omitting the chicken and cooking the quinoa in vegetable stock.

South West Black Bean and Chicken Salad

6 cups cooked shredded chicken

Two 15 oz. cans black beans, rinsed and drained

1 green bell paper, roasted , peeled, seeded and julienned

1 red bell pepper, roasted, peeled, seeded and julienned

1 jalapeno seeded, minced

2 cups, chopped Roma tomatoes

1 cup sliced green onions

1 clove garlic, minced

1/2 cup toasted pumpkin seeds

1/2 cup chopped cilantro

1 cup fresh or thawed frozen corn

1 cup quinoa cooked in 2 cups chicken or vegetable broth as directed on package

Lettuce greens

Dressing:

1 teaspoon ground cumin

1/2 teaspoon ground coriander

2 tablespoon sherry vinegar

1/2 tablespoon olive oil

1 tablespoon lime zest

2 tablespoons fresh lime juice

1/4 teaspoon red pepper flakes

salt and pepper; to taste

In a large bowl add all the ingredients for the salad and toss. Line the serving bowl/platter with lettuce greens; set aside.

Combine all the dressing ingredients and whisk until combined. Pour over the salad and toss. Place on greens lined serving dish.

Slow Cooker Vegetarian Tamale Pie

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You will never miss the meat. I used cremini mushrooms also known as baby portabellas for the lack of meat. These mushrooms are perfect texture for any replacement for meat. I also included kale for the needed green and additional vitamins to the dish. A great fool the kids into veggies alternative.

Slow Cooker Vegetarian Tamale Pie

1 onion,chopped

2 cloves garlic,minced

dash of olive oil

1 (16 oz. ) can kidney beans, undrained

1(16oz.) can black beans, undrained

1 (16 oz.) can garbanzo beans , undrained

7 oz. can diced green chilies, undrained

1 (16 oz.) can fire roasted diced tomatoes, undrained

1 (8 oz.) tomato sauce

3 tablespoons tomato paste

1 carrot, peeled, diced

2 ribs celery, diced

1 cup frozen corn

1 small bunch kale, stemmed and chopped

1/2 cup sliced olives

1 lb. stemmed and diced cremini (baby bella) mushrooms

1 teaspoon chili powder

2 teaspoons oregano

1 1/2 teaspoons ground cumin

1/2 teaspoon black pepper

1 teaspoon prepared mustard

1/2 teaspoon hot sauce

1 cup yellow corn meal

1 cup all-purpose flour

2 1/2 teaspoons baking powder

1 tablespoon sugar

1/2 teaspoon salt

1 1/4 cups almond milk

1/2 cup egg substitute or egg whites

3 tablespoons vegetable oil

8 1/2 oz. canned creamed style  corn

Lightly grease a large slow cooker pot. In a skillet with a little bit of olive oil,cook the onions and garlic until softened. Add all the ingredients except the corn meal, flour, baking powder, sugar, 1/2 teaspoon salt, almond milk, egg substitute, vegetable oil and cream style corn. Stir to combine, cover and cook on high for 2 hours.

In a large bowl whisk together the flour, corn meal, baking powder, 1/2 teaspoon salt and sugar. Whisk in the almond milk, egg substitute, vegetable oil and creamed style corn just until combined. Pour the corn meal mixture evenly over the top of the bean mixture; cover and cook 2 more hours. Serve.

Ranch Beans

Ranch Beans

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2 cup dry pinto beans

1 ham hock

1 bay leaf

3 cloves garlic, peeled

1 whole jalapeno

5 cups chicken or beef stock

2/3 cup chopped onion

6 slices bacon, finely chopped

4 oz. chorizo, casing removed

salt and pepper, to taste

In a large soup pot. bring soaked beans, ham hock, bay leaf. garlic, jalapeno and 5 cups stock to a boil over high heat. Cover the pot, reduce heat and simmer until beans are tender. Add more stock if needed but beans should remain soupy.

Cook the bacon until crispy, remove and chop. Add onion and cook until translucent, remove and set aside. Drain fat and add chorizo and cook until browned. Drain any fat.

Remove ham hock and pick any meat from hock. Add the meat from hock, bacon, chorizo and onion to beans. Simmer for 1 more hour. Remove bay leaf and serve.

Black Bean and Corn Salad

Black Bean and Corn Salad

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This also makes an excellent pico de gallo by adding a minced serrano or jalapeno

2 cups black beans, soaked overnight

1 yellow bell pepper, diced

1 red bell pepper , diced

2 cups , sliced grape tomatoes

1 cup sliced , scallions

1 cup fresh or frozen corn

2 tsp cumin seeds

1 tsp coriander seeds

2 tablespoons sherry vinegar

1/2 tablespoon olive oil

2 tablespoon lime juice

1 tablespoon lime zest

1/4 tsp crushed red pepper flakes

salt and pepper, to taste

1/2 cup chopped fresh cilantro

Romaine lettuce

Tortilla chips

Drain the soaked beans and place in large stockpot; cover with water or quality stock, bring to boil. Cover and reduce heat to simmer. Cook until beans are tender, not mushy. Drain and rinse. Set aside to cool.

Add the peppers, tomato, scallion and corn to beans.

In a small pan toast the spices until fragrant. Remove from heat and pulverize to a powder i n a spice grinder or mortar and pestle.

In a small bowl whisk the oil , vinegar, lime juice ,zest red pepper flakes and toasted ground spices, salt and pepper.

Pour mixture over bean mixture and lightly toss. Stir in chopped cilantro and allow to set at room temperature for 1 hour.

Line bowl with romaine lettuce and place salad on leaves. Garnish with tortilla chips.

Crud Killer Chili

Crud Killer Chili

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6 tablespoons vegetable oil

6 lbs. beef stew meat, cut in 1-2 inch cubes

salt and pepper

2 large yellow onions, chopped

1 yellow bell pepper

1 small head garlic, about 8-10 cloves , chopped

2 jalapeno’s or to taste, finely diced

3 stalks celery, diced

2-(28 oz.) cans fire roasted diced tomatoes

1 1/2 cups salsa

6 tablespoons chili powder

4 tsp. dried Mexican oregano

3 tsp. cumin

3 tablespoons cilantro, chopped

2 cans black beans,rinsed (optional)

sour cream, shredded cheese, guacamole (optional)

Brown in small batches the beef and remove . Once all meat is browned, add the onions, celery and saute until translucent, add garlic and cook until fragrant. Stir in the remaining ingredients except beans and bring to a boil; reduce to simmer. Simmer for 2-3 hours until meat is tender. Stir in beans if used and chopped cilantro. Serve with sour cream, cheese and guacamole.