Wednesday, November 12, 2014

What's Cookin Wednesday - Quinoa Tex Mex

Recipe from Chelsa's Messy Apron

INGREDIENTS
  • 1 and 1/2 cups quinoa, well rinsed
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (14.5 ounces) diced tomatoes, undrained (I used Hunt's)
  • 1 can (15.25 ounces) corn, drained and rinsed
  • 1 cup sweet peppers, chopped
  • 1 poblano chili pepper (~3/4 cup), chopped
  • 1/2 teaspoon minced garlic
  • 1/2 cup yellow onion, chopped
  • 2 tablespoons chili powder
  • 1 and 1/2 teaspoons ground cumin
  • 3 cups water (or chicken broth)
  • 1/4 cup cilantro, chopped
  • 1 tablespoon fresh lime juice
  • 2-4 tablespoons taco seasoning
  • 1 and 1/2 cups mozzarella cheese, shredded
  • Optional: green onions, salt and pepper to taste
INSTRUCTIONS
  1. Rinse the quinoa well. I rinse my quinoa in a mesh strainer under hot water.
  2. Place the washed quinoa, drained and rinsed black beans, undrained diced tomatoes, drained and rinsed corn in the slow cooker.
  3. Chop the sweet peppers and poblano chili pepper (remove seeds if desired). Add the chopped peppers, minced garlic, and chopped onion to the slow cooker. Stir everything together. Add in the chili powder, ground cumin, and water. Stir again and cook for 3-4 hours on high or until the water is completely absorbed and the quinoa is cooked through. All slow cookers cook a little differently so make sure to occasionally check the dish to make sure the quinoa isn't burning or sticking all to the sides.
  4. Remove from heat and stir in the chopped cilantro, fresh lime juice, taco seasoning to taste, and green onions if desired. Season with salt and pepper.
  5. Stir in the mozzarella cheese and enjoy immediately.


Great dish for using what I had on hand.  I usually have everything but the fresh veggies in my pantry.  I actually skipped the cheese for this dish.  Next time I might use a taco cheese blend...but this was AWESOME!  So filling, part comfort food.  Loved taking this for lunch...for about a week :-)

Wednesday, November 5, 2014

What's Cookin Wednesday - Spiced Chickpea Stew


  • 1.25 pound(s) Yukon gold potatoes, cut into 1-inch chunks
  • 3 medium carrots, chopped
  • 1 can(s) (15-ounce) chickpeas, drained
  • 1 pound(s) zucchini, cut into 1-inch chunks
  • 1 cup(s) water
  • 2 teaspoon(s) fennel seeds
  • 1 teaspoon(s) coriander
  • 1 teaspoon(s) salt
  • 1/2 teaspoon(s) cinnamon
  • 1/2 teaspoon(s) pepper
  • 1 lemon, cut into quarters
  • 1 cup(s) frozen peas

    In 6- or 7-quart slow-cooker bowl, layer potatoes, carrots, chickpeas, and zucchini.

    Whisk water, fennel seeds, coriander, salt, cinnamon, and pepper in bowl; pour over vegetables. Top with lemon quarters. Cover and cook on high 5 hours; 10 minutes before serving, add frozen peas to cooker and re-cover.


    Yum!