Southwestern Chicken Chili (Bev’s recipe)

Southwestern Chicken Chili

Add 2 boneless chicken breasts cut into small bite size pieces

(I USE chickpeas instead and brown them with the onions)

1 large onion chopped

Brown the onion and chicken or chickpeas and then add:

2 tsp ground cumin

2 tsp dried oregano

2-3 gloves garlic

2 tsp salt

Add 32 ounce carton of chicken broth

2 or 3 cans black beans- rinsed and drained

2 can roasted green chilis

2-3 cans corn

2 bay leaves

Bring to boil and then simmer and add:

3 Tblsp lime juice

2 tblsp sugar

1/4 cup chopped cilantro

High Protein & Oil-Free Basil Pesto

High Protein & Oil-Free Basil Pesto (have not tried this yet!)

This is far from a traditional tasting pesto, but it’s so delicious I couldn’t stop eating it! The navy beans replace the typical cup of oil in this pesto recipe, making it not only oil-free, but high in protein as well. Nutritional yeast adds a cheezy taste while packing protein and B12. Enjoy this pesto spread on sandwiches, pasta, or even use for a dip for vegetables or chips. Spoon feeding encouraged.
Yield: 1.5 cups (see below for nutritional info)
Ingredients:

• 1 cup tightly packed fresh basil leaves (don’t be shy- really pack it in!)
• 1 garlic clove
• 1 15-oz can navy/cannellini beans (1.5 cups)
• 1/4 cup pine nuts (Brown first in frying pan with a little oil!)
• 1 tbsp water
• 2-3 tbsp fresh lemon juice (1/2 lemon) I used 3 tbsp
• 1/2-3/4 tsp kosher salt (I used 3/4 tsp)
• You can add olive oil to taste if you prefer!

Directions: Add garlic clove to processor and process until finely chopped. Now add in the rest of the ingredients to taste and process until smooth, scraping down the bowl as necessary.

Nutritional Info: (per 2 tbsp): 10% fat!!

Easy homemade wheat bread

Easy Homemade Wheat Bread

Prep time

1 hour 15 mins

Cook time

35 mins

Total time

1 hour 50 mins

Simple 7 ingredient whole grain bread with rolled oats and millet. Crusty on the outside, tender on the inside and 100% vegan.

Author: Minimalist Baker

Recipe type: Bread

Cuisine: Vegan

Serves: 10

Ingredients

• 2 cups whole wheat flour
• 1 1/4 cups unbleached all purpose flour
• 1/2 tsp salt
• 1 packet (3/4 Tbsp) yeast (I use instant dry yeast for ease!)
• 1.5 cups warm water
• 1/4 cup seeds (sesame, pumpkin etc...can be omitted...but why??)
• 1/4 cup rolled oats

Instructions

1.    Combine warm water (like bath water, or about 110*) with yeast in a large mixing bowl and let set for 5 minutes to get foamy.

OR IF YOU USE SAF instant yeast skip #1 and add yeast directly to the flour in step 2!)

Add salt and flours and stir with a wooden spoon. The result will be a sticky, rough dough.

2.    Lift the dough out of the bowl and lightly grease the bowl with nonstick spray or olive oil. Cover with plastic wrap and let rise in the refrigerator for two hours or in a warm place for 1 hour.

3.    Once doubled in size, lightly sprinkle the dough with flour and transfer to a generously floured work surface. Knead a few times adding flour as needed and then add oats and millet(or seeds) in batches. Knead until until grains are incorporated and the dough is no longer sticky.

4.    Place on lightly greased baking sheet. Sift a light coating of flour over the top to help keep the dough moist. Let rest for 45-60 minutes.

5.    Preheat oven to 450°F and place a metal or cast iron pan (not glass, Pyrex, or ceramic) on the lowest oven rack, and have 1 cup of hot water ready.

6.    When ready to bake, slash the bread 2 or 3 times with a knife, making a cut about ½-inch deep.

7.    Place bread in oven and carefully pour hot water into the shallow pan on the rack beneath. Close oven door quickly.

8.    Bake the bread for 25 to 35 minutes, or until golden brown and crusty.

9.    Remove the bread from the oven and cool on a rack. Once fully cooled, store leftovers in a plastic bag at room temp.

Nutrition Information

Serving size: 1 slice Calories: 177 Fat: .8g Carbohydrates: 36g Sodium: 118mg Fiber: 2g Protein: 5g

Quinoa and Black Beans

Quinoa and Black Beans (SO yummy!)

Ingredients

• 1 onion, chopped
• 3 cloves garlic, chopped
• 3/4 cup quinoa
• 1 1/2 cups chicken broth( OR 1.5 cups of water and 2 full tsp. chicken bullion)
• 3 teaspoon ground cumin

• 1/2 teaspoon cayenne pepper OR chili powder
• Salt and ground black pepper to taste
• 1 1/2 cup frozen corn kernels
• 1 cans black beans, rinsed and drained
• 1/2 cup chopped fresh cilantro
• Lime juice to taste. (I use one lime or one tbls lime juice from the bottle)

Directions

1. Over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes. (Add a little water to keep from sticking to pan)

2.  Mix quinoa into onion mixture and cover with chicken broth; season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.

3. Stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro and Lime juice to taste.

Quick seed bread

4 cups whole wheat flour 

2T Yeast (MUST be Instant dry like SAF yeast)

1/4 c sugar OR real MAPLE Syrup

1T salt

2.5 cups water (120*-130*) Important!

1/4 cup butter

1 cup bread flour

3-4T Flax Seed

3-4T Sesame Seeds

1/4-1/2 c Pumpkin Seed

½ Cup oats

TOPPING

1 egg white

1 tablespoon water

Oats

Directions

Combine 2 cup whole wheat flour, undissolved yeast, sugar and salt in large mixer bowl.  Add water (120° to ­130°F) and very soft butter.  Add to flour mixture and beat for 2 minutes.  Beat in 2 cup whole wheat flour, poppy seed, sesame seed and fennel seed until well mixed.  Stir in enough bread flour until a soft dough forms. Cover and let rest 30 minutes.

Then knead with your mixer for 5 to 6 minutes.  Cover and let rest 10 minutes.

Place on a greased baking sheet

OR for an artisan type bread, place on a CAST IRON PAN.  Cover and let rise about 30 to 40 minutes until doubled.

Beat egg white and water together and brush over loaf.  Combine seeds and sprinkle over loaf, pressing to better adhere. 

 Bake in preheated 350°F oven for 30 to 35 minutes.

Southwestern Chicken Chili (Bev Pitt's recipe)

Southwestern Chicken Chili
(I am  liberal with the spices. These are the minimum amounts in the recipe...YUM!
1 Tblsp butter- melt in 6 quart pot
Add 2 boneless chicken breasts cut into small bite size pieces
1 large onion chopped
2 cloves of garlic chopped
Brown the onion/garlic and chicken and then add:
1.5 tsp ground cumin
1.5 tsp dried oregano
1.5 tsp  salt
Add 4ish cups (to cover) chicken broth (or 4 cups water and 5 bullion cubes)
1 can of pinto beans and 1 can black beans- rinsed and drained
1 can green chilis
1 can corn or 1 can of hominy
2 bayleaves
Bring to boil and then simmer and add:
2 Tblsp lime juice
2 tblsp sugar
1/4 cup chopped cilantro

Optional toppings when you serve it are sour cream, tortilla chips or grated cheese.
********
I always double this because we love it. We can eat off of it for a week. OR you can freeze half and have for later!) I am also liberal with the spices. These are the minimum amounts in the recipe...YUM!
LARGE POT:
1 Tblsp butter- melt in 6 quart pot
Add 3 boneless chicken breasts cut into small bite size pieces
2 large onion chopped
3 large cloves
Brown the onion and chicken and then add:
3 tsp ground cumin
3 tsp dried oregano
2 tsp salt
Add 8 cups  of chicken broth (9 bullion cubes and 8 cups water)
2 can of pinto beans and 2 can black beans- rinsed and drained
2 can green chilis
2 can corn or hominy
4 bay leaves
Bring to boil and then simmer and add:
3  limes (juice only)
2 tblsp sugar
1/2 cup chopped cilantro