The Experiments: Week 3

Posted on by Jen

Chipolte Inspired Burrito Bowls

Steak or Sofritas

Chipolte Inspired Burrito Bowl with corn salsa, cilantro lime rice and steak or sofritas
Chipolte Inspired Burrito Bowl with corn salsa, cilantro lime rice and steak or sofritas

 

 

Found On: http://www.momsweeklyrecipe.com

Pictured Above: Sofritas

Ingredients:

This recipe requires 4 “layers”.  The rice, the beans, the “meat” and the corn salsa.   I will break each ingredient list and directions down separately.

Cilantro Lime Brown Rice :

1 1/2 Cups Brown Rice

3 Cups Water with 2 TBSP of Chicken Granules

2 TBSP. Butter

1/4 Cup of Chopped Cilantro

The Juice of One Fresh Lime

Cook the rice according to the package directions but adding the chicken granules. Of course, for optimal results, I recommend using the microwave rice cooker.  I added the water, rice, butter and chicken granules and cooked it for 20 minutes in the microwave rice cooker.  I removed the rice, fluffed it with a fork, and stirred in the lime and cilantro.  You can add extra according to taste, but remember this should be somewhat mild because the salsa and steak add their own amazing flavors.

Corn Salsa:

Chipolte Inspired Corn Salsa
YUMMY Chipolte Inspired Corn Salsa

 

This is the BEST part of the burrito bowl!  It is so easy to make and it makes the meal!

12 oz. or about 3 Cups of Frozen Corn defrosted, I like Trader Joe’s the best

1 Large Jalapeno Pepper

1/2 of a Small Red Onion

1/2 Cup Chopped Cilantro

The Juice of one Lime

1/2 tsp. Salt

1/2 tsp. black pepper

Combine the defrosted corn (I just leave it out in a bowl to defrost and then drain a bit before adding the other ingredients) with the remaining ingredients.  Gently stir.  I recommend adding slightly less of each onion, cilantro, Jalapeno and lime than called for above the first time you prepare.   Reserve the rest to add after tossing and add them according to your taste.

Note:  Keep your onions, jalapenos and cilantro nice a small…it blends the flavors better!  Consider using the Pampered Chef Food Chopper!

Keep the Jalapenos Small too!
Keep the Jalapenos Small, too!
Dice those Onions Small! Consider the food chopper!
Dice those Onions Small! Consider the food chopper!

Black Beans:

The easiest layer.

1 1/2 cans Low Sodium Black Beans, drained

The final layer can be your choice of meat or sofritas for those who prefer to go no meat.

Steak Layer:

1 1/2 lbs. Flank Steak

Steak Marinade:

2 TBSP Olive OIl

1/4 Cup Fresh Lime Juice

1 TBSP. Garlic

Black Pepper

Mix the marinade ingredients and place the flank steak in the mix for 30 mintutes up to 24 hours. You can consider adding cilantro to the marinade if you REALLY like a lot of cilantro flavor.

I suggest grilling the flank steak and then dicing it into bite size pieces.  If you prefer to use the skillet, heat a heavy griddle with 1 additional TBSP of oil and cook the steak 2-3 minutes on each side.  Allow the steak to sit for awhile before cutting.

EASY EASY CHEAT!  If your local supermarket (Safeway carries it for certain) sells a pre-marinated steak like Marcela Vallodolid Flank Steak for Arrachera, it has the perfect flavor for the bowl and you can skip all the marinade and simply grill or pan cook and then cut!

OR…

Sofritas:

We enjoy meat at our house, but everyone LOVED the sofritas, too!  It can be really fun to add sofritas to the steak or a chicken bowl! Warning, these can get really spicy so dial back the chipolte and spices and amp up the tomato paste a bit if you are not into the heat!

I have seen several recipes for sofritas out there that were quite complicated.  I attempted my own less complicated and it worked out just great!

2 Tbsp. Olive Oil

2 Cloves Garlic or 1 Tbsp Minced Garlic from the Jar!

1 Tbsp. minced chipolte chilli’s in adobe

1/2 tsp. dried oregano

1 tsp. ancho chilli pepper

1 tsp. chilli powder or cumin

1/2 tsp. salt

2 Tbsp. tomato paste

1 12-16 oz package of FIRM TOFU–I like Trader Joe’s Organic Firm Tofu

6-8 ounces of light beer–Many recipes call for Mexican beer, but I used a domestic light and it was great. You may substitute chicken broth if you prefer to not use the beer.

To Prepare the Sofritas:

Heat a cast-iron skillet over medium heat and add the oil.  Sauté the garlic with a bit of salt until it is softened, about 4-5 minutes. Add the chipotle peppers with a tad of the adobe, all the spices, and continue cooking and stirring until the spices are fragrant.  1 to 2 minutes will work.

Add the tomato paste and cook about 1-2 minutes until it is fairly well blended in and then  add the crumbled tofu and beer (or broth) and cook until the liquid has reduced.  This took about 5 minutes. NOTE: You will want to squeeze excess water from the tofu as a part of your crumbling. Taste and adjust the seasoning to your liking.  Remember it will be mixed with rice, corn salsa, etc. so the spice will be a bit more tame, but add a bit of tomato paste if it is too much for you.

PUT IT ALL TOGETHER:

Now you have all those FABULOUS layers to put together in your burrito bowl!  Simply layer rice, beans, corn salsa and then meat or sofritas or a combination of both.  The picture above has a topping of shredded cheddar, that is how my kids like it, but I prefer some nice Cojita cheese on mine.  I have been some add a layer of romaine to create a salad like bowl as well–we like ours best without!

You may choose to garnish with a slice of lime and/or cilantro if you’re feeling fancy, enjoy!

The Experiments: Week 2

Posted on by Jen

quinoa-casserole-4wb

 RECIPE: CREAMY CHICKEN QUINOA AND BROCCOLI CASSEROLE


FOUND ON: pinchofyum.com  PHOTO FROM: PINCH OF YUM

http://pinchofyum.com/creamy-chicken-quinoa-broccoli-casserole

INGREDIENTS

  • 2 cups reduced sodium chicken broth
  • 1 cup milk (I used 2%)
  • 1 teaspoon poultry seasoning
  • ½ cup flour
  • 2 cups water, divided
  • 1 cup uncooked quinoa, rinsed
  • ¼ cup cooked, crumbled bacon (optional… sort of)
  • 1 pound boneless skinless chicken breasts
  • 2 teaspoons seasoning (like Emeril’s Essence or any basic blend you like)
  • ¼ cup shredded Gruyere cheese (any kind will work)
  • 3 cups fresh broccoli florets

 

INSTRUCTIONS

  1. Sauce: Preheat the oven to 400 degrees and generously grease a 9×13 baking dish (seriously, be generous because it really really sticks to the sides). Bring the chicken broth and ½ cup milk to a low boil in a saucepan. Whisk the other ½ cup milk with the poultry seasoning and flour; add the mixture to the boiling liquid and whisk until a smooth creamy sauce forms.
  2. Assembly: In a large bowl, mix the sauce from step one, one cup water, quinoa, and bacon and stir to combine. Pour the mixture into the prepared baking dish. Slice the chicken breasts into thin strips and lay the chicken breasts strips over the top of the quinoa mixture. Sprinkle with the seasoning. Bake uncovered for 30 minutes.
  3. Broccoli: While the casserole is in the oven, place the broccoli in boiling water for 1 minute until it turns bright green and then run under cold water. Set aside.
  4. Bake: Remove the casserole from the oven, check the mixture by stirring it around in the pan, and if needed, bake for an additional 10-15 minutes to get the right consistency. When the quinoa and chicken are cooked and the sauce is thickened, add the broccoli and a little bit of water (up to one cup) until the consistency is creamy and smooth and you can stir it up easily in the pan. Top with the cheese and bake for 5 minutes, or just long enough to melt the cheese.

 

RIDICULOUS MISHAPS:  Well.  None really. I advise making the bacon ahead of time or you have to wait for it to cool to crumble it.  I did not and found myself working with some pretty hot turkey bacon.

MY RATING: 3 Thumbs Up

 

RATING COMMENTS:  Here is the thing.  Every did eat it.  I can not say they were deligthed about it though.  My oldest, who definatley is the easiest to feed, loved it.  She had it for a snack the next day.  The other two picked around and ate some of eat.  My husband and I both ate it, but found it to be quite bland.  I did use the Guyrere cheese, it was good but did not call for enough in my opinion.

 

RECIPE COMMENTS/CHANGES:  This where I have to come clean about any ways I altred the recipe, right?  First of all, I used turkey bacon.  We try to avoid the “real stuff” around here.  We all like the turkey stuff so why not?, Since  you could make the recipe without bacon, this can not be the reason why it was boring (right?).  I used a chicken seasoning as the recipe called for, but not Emeril’s. Maybe that is the key?  I used MORE than called for but the flavor was just so-so.  I did use wheat flour, but it did not seem to change anything.  I also did not add a whole cup of brocolli water.  My quinoa was done at the 35 minute mark so  I just added the brocolli with a slotted spoon and let some water drip off of it.  If I had added all that water it would have taken forever to get back to the right consistency and I suspect the quinoa would have been total mush.

 

IF I make this again, I will use some more seasoning of some sort.  Maybe even season the chicken directly before adding it.  If you like quiona and brocolli, this could be a good one, but it will take some messing with the flavoring.  IT ALSO NEEDS MORE YUMMY CHEESE ON TOP!  If you are not interested in that type or cheese (or prefer not to spend extra on it), swiss cheese or pretty much any other would work just fine.

The Experiments: Week 1

Posted on by Jen

WEEK ONE:

shrimp-sausage-gumbo-recipe-8

RECIPE: CLEAN EATING GUMBO

FOUND ON:

PINTEREST via kevinandamanda.com  

PHOTO FROM: kevingandamanda.com

 

2 tbsp butter

1/2 cup diced onion

1/4 cup diced celery

1/4 cup diced red bell pepper

1/2 tsp kosher salt

1 tbsp minced garlic

4 cups chicken stock

1/4 teaspoon freshly ground black pepper

1/8 teaspoon cayenne pepper

1 cup rice

2 cups water

1 tsp salt

2 tbsp butter

2 tbsp flour

1 tablespoon file powder

3/4 pounds shrimp, peeled and deveined

1/2 pound smoked sausage

In a large pot or dutch oven, melt 2 tbsp butter over medium-low heat. When foamy, add the onion, celery, red peppers and salt and “sweat” for 5-7 mins, stirring occasionally. Add garlic and cook 5 more mins until the onions begin to turn translucent.

Add the chicken stock. Add the black pepper, cayenne pepper and stir to combine. Bring to a boil, then reduce to simmer and cover.

Start the rice- combine 1 cup rice, 2 cups water, and 1 tsp salt. Bring to boil, cover, and let simmer over low heat for 14-15 mins.

Meanwhile, slice the sausage and add to a skillet. Turn the heat to medium, and cook, tossing occasionally until browned, about 7-10 mins. Using a slotted spoon, transfer the sausage to the gumbo. Pour off any excess fat left in the skillet.

In the same skillet, melt 2 tbsp butter. When foamy, add 2 tbsp flour and whisk until incorporated and the roux is light brown and fragrant, about 2-3 mins. Add to gumbo, and stir, then add file powder and stir until it is well incorporated.

Add the shrimp, turn off the heat, cover and allow to sit for 10 mins before serving. Serve over rice.

Makes 4 servings.

RIDICULOUS MISHAPS:  None.  Seriously.  Stay tuned.  I just got lucky this week.

 

MY RATING: FIVE THUMBS UP! 

 

RATING COMMENTS: All three kids ate it.  Need I say more?  But really, there was NONE left and I heard OK, GOOD and AWESOME.  That’s a win in my book.

 

RECIPE COMMENTS/CHANGES:

I used brown rice, though it did not suggest a particular type and cooked it in my AWESOME MICROWAVE RICE COOKER (because it is hard to fail at that, if you fail at rice like I do, get one). I used 1 1/2 cup of rice to serve 5. 

I used the WHOLE pound of beef kilbasa sausage instead of just a half because, again, I was feeding five and they like meat.  I used water and chicken bouillon (instead of chicken stock) and found it was still a bit runny.  

Tips for next time: I would use slightly less of this broth with the same meat and rice combo and maybe try a lighter turkey kilbasa just because…

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