Superbowl Sunday: Sweet Potato & Black Bean Chili

It is Superbowl Sunday, and the first one in several years that we are not watching the commercials game at my sister’s house. After a weekend packed full of obligations and chores, we needed a few hours at home this evening to get our wits about us before beginning another long week. (Okay, I needed a few hours at home and my husband was kind enough to find contentment in watching the game from our own couch.)

My sister usually makes a chili and a fish stew to serve for her party guests during the Superbowl, followed by fondue or another fun dessert. My husband and I just finished off my second batch of Cioppino, so I opted to make some chili for us to eat tonight. A few weeks ago I found a recipe online for a vegetarian chili that calls for black beans and sweet potatoes – two of my favorite foods (that fortunately pair so well together, like in Sweet Potato & Black Bean Burritos).

I made this yesterday, and completed it today by stirring in the cilantro and garnishing with some cheese, sour cream, and diced avocado. The recipe is quite simple, and you can feel free to adjust the seasonings to your own taste buds (the chipotle powder will make it smoky and spicy!). The recipe states that it serves two, so I doubled it. I wound up with a good amount that will last us into the week. I hope that your Superbowl Sunday was filled with some good eats, regardless of where you happened to be!

Sweet Potato & Black Bean Chili
(From Eating Well)
Serves 2
Ingredients
2 teaspoons extra-virgin olive oil
1 small onion, finely diced
1 small sweet potato, peeled and diced
2 cloves garlic, minced
1 tablespoon chili powder
2 teaspoons ground cumin
¼ teaspoon ground chipotle chile (Chipotle peppers are dried, smoked jalapeno peppers. Ground chipotle can be found in the specialty spice section of most supermarkets.)
1/8 teaspoon salt, or to taste
1 1/3 cups water
1 (15-ounce) can black beans, drained and rinsed
1 cup canned diced tomatoes
2 teaspoons lime juice
2 tablespoons chopped fresh cilantro

Directions
Heat oil in a large saucepan over medium-high heat. Add onion and potato and cook, stirring often, until the onion is slightly softened, about 4 minutes. Add garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly, until fragrant, about 30 seconds. Add water, bring to a simmer, cover, reduce heat to maintain a gentle simmer and cook until the potato is tender, 10 to 12 minutes. Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat to maintain a simmer and cook until slightly reduced, about 4 minutes. Remove from the heat and stir in cilantro.

Best Chili Ever: Quinoa Chili

Are you sick of quinoa yet? Because I am certainly not! I keep trying out new recipes of this wonder-grain, and I can’t seem to get enough of it. Just the other week my friend, Beth, forwarded me a recipe for Quinoa Chili. I was rather anxious to try it, because I’ve eaten at Beth’s place before, and I know that she is an excellent cook. At a mid-summer dinner that she and her husband hosted me and my husband for, she prepared our entire scrumptious meal from scratch, including the corn tortillas!

The Quinoa Chili goes together easily, and it is delicious! This is the best vegetarian version of chili that I have ever had. It is hearty yet healthy, and I am so thankful that Beth sent this one my way! You can gave fun with the garnishes, and add whatever you like.

Quinoa Chili
Ingredients
1 Tbsp olive oil
1 medium onion, chopped
3 carrots, chopped
3 stalks celery, chopped
1 teaspoon salt
2 cloves garlic, minced
1 large green pepper, diced
2 teaspoon cumin
1-2 teaspoon chili powder
1 teaspoon dried oregano
1/4 teaspoon cinnamon
1/8 teaspoon cayenne
2/3 cup quinoa, rinsed in warm water and drained
1 cup fresh or frozen corn
2 (14 oz.) cans tomato sauce
1 (14 oz.) can small diced tomatoes
1 cup vegetable broth or water
1 (14 oz.) can kidney beans, rinsed and drained (I sometimes substitute with black beans)

Directions
Heat oil in a Dutch oven or large skillet on medium heat. Add onion, carrots, celery, salt, garlic, green pepper and spices; sauté 5 to 10 minutes. Add rinsed uncooked quinoa and stir in. Add corn, tomatoes, tomato sauce and vegetable broth/water to onion and quinoa mixture. Cover and simmer together 20 minutes. Add kidney beans; simmer another 10 minutes.

If chili is too thick, just add water or more vegetable broth until it is to your liking.

Toppings: shredded cheese, sour cream, avocado, corn chips, green onions.

Two for Two: Grilled Chicken & Avocado Sandwich, and Chicken Quesadillas with Avocado Cream

I’m back. In the kitchen, that is. After an embarrassing amount of time eating take-out, I found some time today to venture to the three grocery stores and back into my kitchen. To my delightful surprise, while I was at the store my mother stopped by to drop off some more homemade food (vegetable pot pie, which I am so excited to try!). My family has a way with food, and in times of need (sickness, loss of loved ones, births of babies, moving, returning from a trip, etc.) we provide each other with healthfully prepared homemade meals. Thanks, Mom!

My first order of business in the kitchen was to help out a friend in need. “Sunny” and I go way back (definitely first grade, and if I could find a class photo, I might be able to confirm kindergarten too). She is married to her high school sweetheart (I was privileged to witness their budding romance in the high school Honors English class we all took together), and they currently reside in Seattle.

In March I took a business-related trip to Seattle, and my husband tagged along as it was a destination previously unexplored to us both, but on our list of places to visit. We used our time in town to get together with Sunny. We met her, her husband, and their adorable little boy for brunch. They picked a fantastic brunch spot, and if you’re in the Seattle area, I definitely recommend Table 219. We got to witness their son’s first taste of one of my favorite foods, sweet potato fries. Even more notable, though, was his first taste of a grapefruit, and none of the adults at the table could grasp why this little one-year-old seemed so keen on such a tart and bitter taste.




Sunny has since shared the exciting news that they will be expanding their family by two! With twin baby boys on the way she is needing to up her caloric intake, however this carb-o-holic has been having an aversion to practically all food! I asked if I could help in any way, and she said that she had some mediocre guacamole at a restaurant and it agreed with her stomach. She asked for a recipe with avocado and some chicken (to add protein). I have two, and they also offer up some calcium (cheese), carbs (sandwich rolls and tortillas), and veggies (carrots, tomatoes).

The first recipe is a chicken sandwich that works well when you’re having company. There is little prep work, and the sandwiches can be assembled by each guest. It is easy to up the quantity, and grill a lot of chicken breasts for a large crowd. If you’re (having twins and) looking to add some more protein, fat, and calories, you can add bacon too! (You can also add an extra slice of cheese.)

Kate's Grilled Chicken and Avocado Sandwich
Ingredients
* 4 skinless, boneless chicken breasts
* 4 sandwich rolls (I used ciabatta rolls, but hamburger buns will work too)
* 1 cup Italian salad dressing
* 1 beefsteak tomato, sliced
* 1 large avocado, sliced
* 1 lime or lemon, zest and juice
* ½ cup mayonnaise
* 4 slices provolone cheese

Directions
Marinate chicken in salad dressing for 1-2 hours in the refrigerator. Preheat grill. Grill chicken breasts for about 5-6 minutes on each side, or until thoroughly cooked; the meat should be solid white throughout. Grill sandwich rolls, cut side down, for about 2-3 minutes, until bread is toasted.

Meanwhile, in a small bowl combine lime or lemon zest, juice, and mayonnaise.

Assemble sandwiches, placing on each sandwich roll: one chicken breast, one slice of cheese, 2 slices on tomato, 2 tbsp. mayonnaise mixture, several slices of avocado.



The second recipe is a new one that I just tried. The final product looked (and smelled) so good to me that I think I’m going to have to make it again as a vegetarian version so that I can try it too. The recipe is from Cooking Light, and includes a fruit salsa. It was too difficult to find the exotic fruits it calls for in the Midwest in November, so I omitted it altogether. Sunny, you may want to use regular sour cream instead of fat-free. These will work as an entrée, appetizer, or hors d'oeuvre.

Chicken Quesadillas with Avocado Cream
(Adapted from Cooking Light, July 1998)
Ingredients
* Cooking spray
* 1 1/3 cups shredded carrot
* 1 cup thinly sliced green onions
* 1 cup (4 ounces) shredded Monterey Jack cheese with jalapeño peppers, divided
* 8 (8-inch) fat-free flour tortillas
* 2 cups chopped ready-to-eat roasted skinned, boned chicken breasts (such as Tyson; about 2 breasts)
* 1/2 cup fresh cilantro leaves
* Avocado Cream (recipe follows)

Directions
Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add shredded carrot and onions; sauté 5 minutes or until tender. Sprinkle 2 tablespoons shredded cheese over each of 4 tortillas, and divide carrot mixture evenly over tortillas. Top each tortilla with 1/2 cup chicken, 2 tablespoons cilantro leaves, and 2 tablespoons cheese, and top with a tortilla.

Place skillet coated with cooking spray over medium heat until hot. Add 1 quesadilla, and cook 2 minutes on each side or until quesadilla is browned. Repeat with the remaining quesadillas. Cut each quesadilla into 6 wedges. Arrange 4 quesadilla wedges on each of 6 plates. Top each serving about 3 tablespoons Avocado Cream.


Avocado Cream
Ingredients
* 1 peeled medium avocado, pitted and cut into chunks
* 1/2 cup fat-free sour cream
* 2 tablespoons fresh lime juice
* 2 tablespoons minced fresh cilantro

Directions
Place first 3 ingredients in a blender; process until smooth. Spoon pureed mixture into a small bowl; stir in cilantro. Cover and chill.







UPDATE: She liked it!!!

Tuesday in Point Reyes: Kate’s Point Reyes Avocado Sandwich

I have a confession to make. I am a planner. I love to make lists, and even have a "book of lists". When I plan a vacation, I really plan it. Particularly the meals. I scout out restaurants way in advance, reading reviews, checking ratings, and asking friends and acquaintances for recommendations. I even memorize the menus and determine which items I want to order in advance. During our last trip to California, I did a substantial amount of planning, however I did not plan for it to be Tuesday.

After waking from our last night in San Francisco, we picked up our rental car, drove across the Golden Gate Bridge (Full House, anyone?), and spent some time in the Marin Headlands taking foggy pictures of the bridges and the bay.


We drove north through Mt. Tamalpais State Park, and then on to Point Reyes Station, where we planned to eat lunch before heading out to the Point Reyes National Seashore and Lighthouse.



We discovered Cowgirl Creamery cheese last year at the San Francisco Ferry Building Marketplace, and had planned to treat ourselves to some more Mt. Tam and Red Hawk cheese at their original creamery in downtown Point Reyes Station. Much to our chagrin, they were closed. Closed on Tuesday? Who closes on a Tuesdays? Sure, maybe Sunday, or even Monday. But Tuesday? We were starving, pressed for time, and had nowhere to eat. We got back in the car, and drove down the main drag (which is only about two blocks), and at the end of the row, we saw the Station House Café.


We checked the menu, saw many options to our liking, and also noticed that they had a beautiful garden for dining alfresco. Little did we know that we had stumbled upon a local gem! The Station House Café uses fresh, organic and sustainable ingredients from local farmers and from their own gardens. (They are open six days a week. Tuesday is one of those days!) My husband ordered their clam chowder and a bacon and fried oyster omelet. I was on a kick of trying to eat as many avocadoes as possible while on the west coast, and ordered their Avocado Sandwich. The sandwich tasted so fresh, and was so healthy with all of the veggies loaded on it. It was an $8 sandwich, and turned out to be one of my more memorable meals on our 10-day trip! Sometimes it’s okay not to plan everything.


Our lunch in Point Reyes was only day 4 of our trip, and I could not stop thinking about this sandwich for the rest of the week! I replicated it the first night we returned home, and haven’t stopped since. Each time I make it, it seems to taste better and better. You need to have several fresh ingredients around for this, and if you purchase pre-sliced vegetables (for example, mushrooms and carrots), your assembly will go quite quickly. In lieu of making a tomato coulis, as their version calls for, I simply use tomato paste (which I love and will gladly eat out of the can with a spoon. Or my finger.). Not only do I love the tastes and textures of this sandwich, but the colors are beautiful too!

Kate’s Point Reyes Avocado Sandwich
Ingredients
(Please note that the ingredient measurements are listed per sandwich. You should adjust the quantities for the number of sandwiches you wish to make.)
* 2 slices whole grain or wheat bread
* ¼ avocado, sliced
* 1 tablespoon Italian Seasoning Tomato Paste
* ¼ cup cremini mushrooms, sliced
* ¼ cup broccoli sprouts
* 2 tablespoons sliced carrots
* 2 tablespoons green onion, trimmed, quartered lengthwise, and cut into 2-inch lengths

Directions
Lightly toast bread in toaster or toaster oven. Allow bread to slightly cool so it is easy to handle. Spread tomato paste on one side of each slice of bread. Layer remaining ingredients on one slice of bread. Finish by topping with other bread slice, and cut in half to serve.

California Dreamin': Kate's Chunky Guacamole

Our friend, Trent, posted a comment the other day saying that my blog reminded him of the fresh produce we’re able to enjoy in this geographic region during this time of the year. (He’s currently living abroad, and has been for quite some time now.) I think that one of the interesting things about being in other cities is not only seeing what different kinds of cuisines people enjoy, but also what local produce they have access to. This can create a little jealousy, while also making you grateful for what you have.


Whenever possible, I enjoy visiting farmers’ markets in other cities. California, in particular. I am still so amazed that they can walk to the market and purchase fresh lemons, limes, oranges, and avocados that are straight from the farm (that haven’t rolled around in the back of a truck for a week). When I was talking with a colleague about this, he informed me that when he lived in Miami, he had an avocado tree in his backyard. He had so many avocados he didn’t know what to do with them! (If he had shipped them up here, he would have made a lot money!)

Being that they aren’t grown locally, avocados can be a little pricey in these parts, but they are oh, so worth it! I love putting avocados on a sandwich, a salad, and making everyone’s favorite dip – guacamole!

I have spent several years experimenting, and fine-tuning my recipe. We’ve eaten at several restaurants where the guacamole is delicious (Lime in Denver, Dos Caminos in NYC), however my husband and I think that my version holds up to those quite well. (And ordering tableside guacamole is always interesting because you can actually see what they are putting in to the dip!) What’s fun about guacamole is that you can add or omit ingredients based on your own taste buds. If I’m serving to a crowd at a party, I go easy on the garlic. If children are going to be trying it, I omit the jalapeño.

Kate’s Chunky Guacamole
Ingredients
4 Ripe Haas avocados
1 Roma tomato, diced
1 Garlic clove, minced (optional)
¼ Cup Onion, diced
¼ Cup Cilantro, coarsely chopped
1 Lime, juice and zest
½ tsp. chili powder
1 Jalapeño, seeded and minced (optional)
½ tsp. garlic powder
½ tsp. freshly ground black pepper
¼ tsp. kosher or sea salt

Directions
Zest lime, set aside, and juice lime.

Cut the avocados in 1/2, remove the pits, and scoop the flesh out of their shells into a large bowl. Pour lime juice over avocados. Using a potato masher, mash the avocados with the lime juice, chili powder, garlic powder, pepper, and salt, leaving them partially chunky. With a spoon or spatula, fold in tomato, onion, minced garlic, jalapeño, lime zest, and cilantro. Serve immediately, or press a piece of plastic warp down on guacamole and refrigerate until serving.

Serve with tortilla chips, or to accompany an entrée.