Your Life A to Z Recipe: Thursday, November 7
By: Chef Maggie Norris, Whisked Away Cooking School
Spicy Two Bean Spicy Chili
Yields: 4 servings
1 tablespoons olive oil
1/2 onion, chopped
1 carrots, peeled, thinly sliced
1/2 red bell pepper, seeded, chopped
1 1/2 large jalapeño chilies, seeded, minced (about 4 1/2 tablespoons)
1/2 28-ounce can crushed tomatoes with added puree
1 1/2 cups water
1 15-ounce cans black beans, rinsed, drained
1 15-ounce cans kidney beans, rinsed, drained
1/4 cup bulgur*
1 tablespoons white wine vinegar
2 1/2 garlic cloves, minced
1 tablespoons chili powder
3/4 teaspoons ground cumin
3/4 teaspoons ground coriander
1/4 teaspoon ground cinnamon
Heat 2 tablespoons olive oil in heavy large pot over medium-high heat. Add onion, carrots, red bell pepper, and jalapeños and sauté until onion and carrots are almost tender, about 8 minutes. Add tomatoes, 3 cups water, beans, bulgur, white wine vinegar, garlic, and spices. Bring to boil. Reduce heat to medium-high and cook, uncovered, until bulgur is tender and mixture thickens, stirring often, about 20 minutes. Ladle chili into bowls and serve.
* Also called cracked wheat; available at natural foods stores and supermarkets.
Quinoa and Chicken Bake
Yields: 4 servings
1 cup quinoa
2 tablespoons olive oil
1/2 cup cubed chicken breast (1-inch cubes)
1/2 cup diced onion (about 1/2 a small onion)
1 clove garlic, minced
1 (14.5-ounce) can diced tomatoes with juice
1 cup shredded mozzarella
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup bread crumbs
1/4 cup grated Parmesan
1 tablespoon butter, plus more for buttering the baking dish
Preheat the oven to 400 degrees F.
Cook quinoa per the package instructions. Put into a large bowl.
Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the quinoa. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the quinoa mixture. Bake until the top is golden brown, about 30 minutes.