Chipotle Chocolate Chili

I love chili, I love chipotle, and I love chocolate! 
So what's not to love combining them all into one hearty, slightly sweet, slightly savory, slightly smokey and somewhat spicy pot of deliciousity.  (yes I did just make up a word, but it fits!)  I found this recipe a while ago and have been waiting for a cold snowy day to try it out, but the persnickety Utah January weather is not cooperating so I decided to just jump in and make it, then freeze some until we get that cold snowy day, probably in late March!  I am most definitely bringing this to my next chili cook off! 

So here is my rich, spicy, gift to you:

Chipotle Chocolate Chili

Ingredients 

1 Tablespoon olive oil

1 pound lean ground turkey 

1 large onion, chopped 

1 red bell pepper, minced

3-5 cloves of garlic, minced or pressed

3 Tablespoon brown sugar

1 Tablespoon unsweetened cocoa powder

1 Tablespoon Ancho Chili powder

1 Tablespoon Chipotle Chili powder 

2 teaspoons ground cumin

1/2 teaspoon dried, crushed chipotle pepper

1/2 teaspoon smoked paprika 

1/2 teaspoon ground black pepper

1/2 teaspoon Kosher or sea salt

2  cups beef broth

2  15 ounce cans diced tomatoes, with liquid

2  14.5 ounce cans kidney beans, drained and rinsed 

1  7 ounce can chipotle peppers in adobo sauce 

1 1/2 teaspoons liquid smoke 

1/2 ounce unsweetened baking chocolate (1/2 a cube), chopped 

3-4 Tablespoons red wine vinegar 

garnish 

chopped green onions

shredded cheddar cheese

light sour cream or Greek Yogurt 

Directions

Heat olive oil in a large pot over medium heat, add turkey, onion, garlic and bell pepper until turkey is cooked through, stirring frequently

Mix together the brown sugar, cocoa powder, chili powders, cumin, crushed chipotle, paprika, black pepper and salt together. 

Stir seasoning mix into meat mixture until well coated.  

Heat another few minutes until the seasonings just start to brown. 

Add beef broth and de-glaze the pan. 

Add tomatoes and beans

Remove the chipotle chilies from the adobo sauce and add the sauce to the pot, reserving the chilies. 

Heat to boiling, reduce heat and simmer uncovered, stirring occasionally, until thickened. This should take about 45-60 minutes.

Add the liquid smoke, cook 5 more minutes

Now it is time to play with the flavor a bit

Dice some of chipotle peppers and add to the pot

Stir in some of the red wine vinegar

Stir in some of the chocolate

Keep adding a little of these ingredients at a time until you find the flavor balance you like

Remember: the chocolate adds depth, the vinegar cuts some of the sweetness and the chipotle add smokey heat 

Simmer about 30 more minutes until chocolate is fully melted and flavors blend.

Serve with desired toppings 

Tips and Hints

• Make sure you use real cocoa do NOT use Nesquik or similar powder 
• I discovered I was out of red wine vinegar and substituted apple cider vinegar with success
• Look for a brand of Chipotle in adobo that doesn't have wheat added for a gluten free version 
• If you don't like a lot of heat decrease the chili powder and omit the extra chipotle peppers, you'll still want to use at least some of the adobo sauce for the flavor depth
• Too much of the chocolate will make the chili bitter, so add with caution 
• Feel free to use beef. sausage or other meat for a less healthy version, but I promise the turkey is delicious! 
• Consider doubling or even tripling the batch because, trust me, people will come back for more.

Apple Enchilada Extraordinaire

Apple Enchilada was an interesting concept I saw on Pinterest.  I had a bunch of apples so I decided to try it.  Of course as per my usual habit I had to tweak it and improve it.  Think of a "regular" enchilada it has four main components: tortilla, filling, sauce and of course the rich gooey topping. The original Apple Enchilada recipe I found was sadly bereft of said gooey topping so I most definitely had to remedy that.  The result was rich, delicious and universally praised by all of my original test subjects... um. family and co-workers. 

Apple Enchilada Extraordinaire 

Ingredients:

Filling:

6-8 apples of your favorite variety 

3/4 C apple cider 

3/4 C brown sugar

1 tsp cinnamon

1/2 tsp nutmeg 

Sauce:

1/2 C butter

1 C brown sugar

1 tsp vanilla

1 tsp cinnamon

1/2 tsp nutmeg

1 c apple cider + 2 Tbsp cider 

1 Tbsp corn starch 

Topping: 

1 C brown sugar

3/4 C flour

1 tsp cinnamon

1/2 C butter, softened

1 1/2 C rolled oats 

1/2 C chopped pecans (or other nuts of your choice) 

10 tortillas 

Directions

Core and finely chop apples

Place in a large deep pan and add the rest of the filling ingredients 

Bring to a slight boil. Reduce heat and simmer for three or four hours until the apples break down and become soft and gooey

Remove from heat and allow to slightly cool

During the last 30 minutes or so of the apples cooking prepare the sauce

Melt the butter in a saucepan over low heat

Add the sugar, vanilla, cinnamon and nutmeg, mix until well incorporated 

Add the 1 cup of apple juice

Heat until boiling, reduce heat to a simmer and allow to cook about 20 minutes, stirring occasionally 

Mix the remaining apple juice and cornstarch together until smooth

Whisk into the sauce and cook another few minutes until the sauce thickens

Heat each tortilla to make it more flexible (optional)

Spread a small amount of the sauce in a baking dish

Place filling inside a tortilla and roll up, place seam side down in the baking dish, they may be a bit cramped and that's okay

When all enchiladas are assembled pour the sauce over the  enchiladas, making sure to get the sauce in between the enchiladas

Allow to sit for 45 minutes. Don't rush this step, it is critical to the overall success of the dish

Meanwhile, mix the brown sugar, flour and cinnamon together 

Mix in the butter to make rough crumbles

Stir in oats and pecans

Sprinkle over the enchiladas

Bake at 350 degrees for about 30 minutes until the topping is golden and crisp.

Tips and Hints

• You can grate some of the apples for an added depth of texture
• When I didn't have time to cook the apples on the stove top for the required time I put them  in the crock pot on low while I was at work and they were perfect after about eight hours 
• For a quicker version use canned apple pie filling 
• You can use apple juice in place of the cider, but the cider add an extra depth of robust
• Best served warm fresh from the oven 
• Carefully separate the enchiladas with a knife for ease of serving
• Top with vanilla ice cream for an added layer of yum

Southwestern Quinoa Salad with Savory Lime Dressing

As part of my new quest to be more healthy lifestyle and maintain weight loss I am seeking a plant based diet more diligently.  I can see quinoa being a new staple of my cuisine.  I've gone a bit nuts with quinoa recipes on my Quinoa-derful pinterest board.   Many of them seem to be a bit southwestern in nature.  Quinoa seems well suited for these types of flavors, so it just makes sense to me.

I wanted to take something quinoa to a neighborhood potluck and picked one of the plethora of quinoa recipes to try.  No big surprise, I tweaked it, added some things, omitted some others and came up with something that got rave reviews from all who tried it, even those who claim they don't like "healthy" choices over foods like brisket and ribs.

This is definitely a "keeper"

Southwestern Quinoa Salad with Savory Lime Dressing

Ingredients:

Salad

1 cup quinoa 

2 cups vegetable broth

1 red bell pepper, chopped into small dice

1 can black beans, rinsed and drained

1/2 cup thinly sliced green onion
I avocado, diced (optional) 

1 cup frozen corn

drizzle olive oil

sprinkle sea salt

sprinkle garlic powder

Dressing 

1/4 cup extra virgin olive oil
zest of one lime

2 Tablespoons fresh squeezed lime juice

1 teaspoon Spike Seasoning

1 teaspoon cumin

1/2 teaspoon ground Ancho chili powder

fresh ground black pepper to taste
2 - 3 drops doTerra* Lime essential oil (optional)

Directions:

Combine the quinoa and broth in a medium sauce pan. Bring to a boil, cover, reduce heat and simmer until the quinoa is tender and the liquid is absorbed.  20-25 minutes.

Drain the beans into a small colander.  Rinse until the water no longer foams.  Drain.

Meanwhile, dice the red bell pepper into pieces about the size of the beans. 

Slice green onion into thin slices.

Toss the corn with olive oil.  Lightly sprinkle with sea salt and garlic powder.

Place on baking sheet and broil, stirring frequently, until corn begins to brown.

Allow the quinoa and corn to cool.  

Stir all of the salad ingredients together.

Mix all of the dressing ingredients together until well blended.

Toss the dressing into the salad.

Tips and Hints:

• I use a blend of equal parts red and white quinoa
• You can use chicken or beef broth for a different flavor, but obviously it won't be vegetarian if you do.
• I like the flavors of this dish and don't find it needs heat, but if you want to add heat dice some jalapenos or other chili and add it with the bell pepper.
• This keeps well in the fridge for several days, not that it lasted that long, but may need a bit more dressing to moisten it up since the grain tends to absorb the moisture. 
• The avocado adds great flavor to this dish, however since avocado is a fat (albeit a good fat) you might not want to eat is in large quantities and this is fabulous with or without the avocado. 
• *doTerra essential oils are therapeutic grade and can be taken internally.  You can use another brand oil of similar quality. Please do NOT use an essential oil that has not been approved by the manufacturer for internal use. 
• Therapeutic grade essential oils are safe for internal use, but degrade impurities in our bodies.  They will degrade the unnatural substances in plastics, citrus oils especially so.  Be sure to ONLY use the lime oil if you've prepared and stored your salad in a glass or ceramic container. 

Peanut Sauce Chicken

Confession time.  I realize this will sound odd to most people but I must admit that I do not like peanut butter.  I love lightly salted dry roasted peanuts, but do not like raw peanuts or (gasp) peanut butter.  That being said I do adore this dish.  With my known aversion to peanut butter I cannot remember why I tried this initially, but now it is a family favorite.  Oh and for the record I do like peanut satay (which this is slightly reminiscent) and Reese's peanut butter cups and Reese's Pieces, but not Peanut Butter M&M's.  Weird I know...

Peanut Sauce Chicken

Ingredients

 2 chicken breasts, cut into thin strips

1 Tbsp coconut or olive oil

1/2 onion, finely chopped

3 cloves garlic

1 C peanut butter 

1 C milk

1/2 C soy sauce* 

1/3 C brown sugar

1/4 C cooking sherry

6 dashes red pepper sauce

1/2 tsp red pepper flakes, or to taste

1/4 C chopped peanuts 

Garnish:

chopped peanuts

green onion

red pepper flakes

Directions

Cook the chicken in a large skillet in the oil until lightly browned.

Add the onion and garlic and cook another couple of minutes.

Remove the chicken, onion and garlic from the pan.

If you have some chicken browning stuck to the pan just add a bit of the milk and scrape off the chicken.  This add a lot of rich flavor to your sauce. 

Add the rest of the milk, peanut butter, and soy sauce.

Stir constantly until well blended and smooth. 

Add the brown sugar, sherry, pepper sauce and pepper flakes and 1/4 C peanuts.

Stir until smooth.
Return chicken, onion and garlic mixture to the pan.

Cook on low, stirring occasionally until the sauce begins to thicken.

Cook about five more minutes, stirring occasionally.

Serve over rice or oriental noodles.  

Garnish with more chopped peanuts, green onion and red pepper flakes for a festive flair.

Tips and Hints 

• You can use creamy or chunky peanut butter depending on your preference.  
• *To make this gluten free use La Choy or another brand of soy sauce that does not contain wheat.  These are a bit tricky to find, but are out there if you look.
• If you are really timid you can cut down on the red pepper, but I'd say to leave a bit in, the slight kick is awesome.
• If the dish is too salty go for a lower sodium soy sauce or peanut butter.

Coconut Curry Pumpkin Soup

I recently found a different pumpkin curry that called for diced fresh pumpkin.  Since this was between Halloween and Thanksgiving there was nary a pumpkin to be found at the regular stores.  Finally as a friend and I were out and about we found a roadside stand with pumpkins so I bought a small one.  It had a skin that would have done well for a shield for Iron Man as it was practically impervious.  I did manage to get the seeds out and roast them, but mourned the loss of the potential to use the flesh for cooking.  (Steaming it to soften it ruined the texture and the recipe was a flop).  About a week later I saw a neighbor ready to toss her pumpkins from her porch and asked if I could have them, as they were still in prime condition.     Now with a whole new batch of freshly roasted pumpkin seeds and a whole lot of diced pumpkin I decided to find a new pumpkin recipe. Of course I did my own tweaking and this is the yummy result.  It is even better the second day.  

Coconut Curry Pumpkin Soup

Ingredients:

2 pounds cubed fresh pumpkin*

1 Tablespoon olive oil

1/4 teaspoon sea salt 

1 onion, chopped

1 carrot, chopped

1 celery stalk, chopped

1/4 cup coconut oil

2 cloves garlic, minced or pressed

3 cups vegetable broth

1-2 teaspoon curry powder

1/4 teaspoon - 2 Tablespoons crushed red pepper flakes 

1 can coconut milk

Directions:

Put 1 1/2 pounds of the pumpkin in a baking dish, toss with the olive oil and sea salt.  

Roast in a 325 degree oven for about 30 minutes or until the pumpkin is tender.

In a large pot add the coconut oil and heat until melted.  Add the onion, carrot and celery to make a mirapoix.  Allow the veggies to caramelize as directed in the mirapoix.  

Add the garlic and saute a couple more minutes. 

Deglaze the pan with the broth.     

Add the curry powder, red pepper flakes and remaining half pound of uncooked pumpkin.

Simmer about 10 minutes.

Add the cooked pumpkin and simmer 10 minutes more.

Carefully transfer the soup to a blender and process until smooth

Return to the pot.

Shake the can of coconut milk well and pour into the blender.

Blend on high for about 60 seconds to remove the soup that is still clinging to the sides of the blender.

Pour into the pot and continue to heat another 5-10 minutes while stirring until all is heated through and well incorporated 

Tips and Hints

• *You can substitute canned pumpkin in this soup when fresh pumpkin is not available, just add it after you've pureed the rest of the ingredients.
• You can use an immersion blender rather than a traditional blender.
• If you are familiar with this blog at all you know we love spicy in our family so I ampped up the red pepper flakes, feel free to adjust to your taste.
• The crackers in the photo are delicious with this soup and anything else you care to use them with.  They are Kirkland Signature Ancient Grains Crackers from Costco and have Millet, Amaranth, Quinoa and Teff grains in them. 
• Since vegetable broth is not as readily available in forms such as  bullion powder, soup base, paste etc.  You can easily substitute chicken broth, it just won't be vegetarian.  

Vegetarian Quinoa Chili

I adore quinoa as an idea.  I know that it is a super grain and mega-healthy for you.  Since I struggle a bit as how to implement it I am always in search of new delicious quinoa recipes.  I found this one recently (and of course tweaked it a bit) and it is definitely a keeper.  Particularly as the weather cools off and I start craving a rich, hearty, flavor packed chili! 

Vegetarian Quinoa Chili 

Ingredients:

1/2 cup quinoa

1 cup water or vegetable broth

2 teaspoons olive oil

1 onion, chopped

1 carrot, chopped

1 celery stalk, chopped

1/4 cup water or vegetable broth 

3 cloves garlic, minced or pressed

1 jalapeno pepper, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

1 medium zucchini, chopped

2 (15 oz) can black beans, drained and rinsed

1 (15 oz) can red kidney beans, drained and rinsed

3 (15 oz) cans diced tomatoes

1 (8 oz) can tomato sauce

1 Tablespoon ground cumin

1-3 Tablespoons chili powder 

1-2 Tablespoons cayenne pepper (optional) 

Salt and Black Pepper to taste

Directions:

In a medium sauce pan combine the quinoa and 1 cup broth. 

Bring to a boil, reduce heat and simmer until liquid is absorbed, 15-20 minutes.

In a large pot heat the olive oil add the onion, carrot and celery in a mirapoix.  Deglaze the pan with 1/4 cup broth.  

Add the garlic, peppers and zucchini to the pot.  Cook about 10 more minutes until the vegetables are heated and beginning to soften.  

Add the beans, tomatoes and tomato sauce.  Mix well.

Season with the cumin, chili powder, cayenne and salt and pepper.

Simmer chili on low for at least 30 minutes.

Serve hot.  

Tips and Hints:

• If you are timid with heat remove the seeds and membranes from the jalapeno.

• Do NOT omit the chili powder, if you don't like the heat level just use only 1 Tablespoon.  This adds a depth of flavor that makes the chili taste good.

• You can add optional toppings such as: green onion, diced avocado, shredded cheese, sour cream, Greek yogurt, crackers, etc. to your bowl when serving.

• This would be fantastic with a good corn bread. 

Self-Dressing Stacked Spinach Salad

I admit that this is not the most attractive dish, but it is super easy and super delicious and  super healthy!

I discovered the secret to this self dressing salad by accident when I took it to work one day.  The flavors melded perfectly and it was divine! 

Self-Dressing Stacked Spinach Salad

Ingredients

Baby Spinach

Feta Cheese Crumbles

Fresh Tomato, chopped

Bacon crumbles (optional) 

Directions

Place desired amount of spinach in a bowl.

Pour feta over the spinach.

Cover with the chopped tomatoes, include any excess juice from the chopping process.

Cover and place in the refrigerator for at least three hours, five is even better.

Remove from fridge and sprinkle in bacon.

Toss and serve.

Tips and Hints

• Letting this salad sit is key.  If you just toss everything together fresh it is not even close to as delicious.  
• The natural juices from the tomatoes drip over the feta and spinach making the self dressing part work.
• Just eyeball the amounts of ingredients to your taste, but be sure to have enough tomato to drip over the rest of the salad