Calabacitas Burritos (vegetarian or vegan)
Black Bean and Tomato Quinoa (vegetarian or vegan)
40 Clove Garlic Chicken (crock pot)
Chicken Picadillo
Pepperoncini Beef Sandwiches (crock pot) (minimal prep)
These are surprisingly yummy. A great way to use all the delicious summer squash that's in season right now.
Calabacitas Burritos (vegetarian or vegan)
http://www.seriouseats.com/recipes/2009/08/calabacitas-burritos-recipe.html
- serves 4 -
Ingredients
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 large or 2 small zucchini, quartered lengthwise and chopped into 1/2-inch chunks (about 2 cups)
1 large or 2 small yellow squash, quartered lengthwise and chopped into 1/2-inch chunks (about 2 cups)
1 poblano pepper, chopped
1 cup frozen corn kernels
1 14.5-oz can black beans, rinsed and drained
Kosher salt and freshly ground pepper to taste
4 whole wheat burrito wraps (or corn tortillas)
Grated cheddar or cotija cheese (optional)
Procedure
1. Heat oil over medium-high and cook onions for 4 minutes. Add garlic and cook 1 minute. Add zucchini and squash and cook another 4 minutes. Add poblano pepper and cook 8 to 10 more minutes. Add corn and cook until warmed, 2 minutes. Add black beans and cook until heated through and squash is tender enough for your taste, about 2 to 3 minutes. Remove from heat and season with salt and pepper to taste.
2. Scoop calabacitas into burrito wrap, top with grated cheddar or cotija, and serve.
Black Bean and Tomato Quinoa (vegetarian or vegan)
http://www.seriouseats.com/recipes/2008/09/black-bean-tomato-quinoa-healthy-delicious-recipe.html
- serves 4 -
Ingredients
2 teaspoons grated lime zest
2 tablespoons fresh lime juice
2 tablespoons unsalted butter, melted and cooled
1 tablespoon vegetable oil
1 teaspoon sugar
1 cup quinoa
1 (14- to 15-ounce) can black beans, rinsed and drained
2 medium tomatoes, diced
4 scallions, chopped
1/4 cup chopped fresh cilantro
Procedure
1. Whisk together lime zest and juice, butter, oil, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.
2. Wash quinoa in 3 changes of cold water in a bowl, draining in a sieve each time.
3. Cook quinoa in a medium pot of boiling salted water (1 tablespoon salt for 2 quarts water), uncovered, until almost tender, about 10 minutes. Drain in sieve, then set sieve in same pot with 1 inch of simmering water (water should not touch bottom of sieve). Cover quinoa with a folded kitchen towel, then cover sieve with a lid (don't worry if lid doesn't fit tightly) and steam over medium heat until tender, fluffy, and dry, about 10 minutes. Remove pot from heat and remove lid. Let stand, still covered with towel, 5 minutes.
4. Add quinoa to dressing and toss until dressing is absorbed, then stir in remaining ingredients and salt and pepper to taste.
I actually originally got this recipe from a friend (Hi Beckie!), but the one she gave me called for a whole chicken, in the oven, but I do <3 my Crock Pot, so this week, I'll be trying it this way. I'll still use the whole chicken, which is on sale this week. Also, I'll be tossing in some potatoes, carrots and mushrooms to make it a full meal.
40 Clove Garlic Chicken (Crock pot)
http://crockpot365.blogspot.com/2009/04/crockpot-20-to-40-clove-garlic-chicken.html
serves 6
Ingredients
3-4 pounds chicken
1 large onion (or 2 bitties, like I used), sliced
1 tablespoon olive oil
2 teaspoons kosher salt
2 teaspoons paprika
1 teaspoon pepper
20-40 garlic cloves, peeled, but intact
Directions
I used a 6 quart oval slow cooker. Place onion slices on the bottom of the stoneware insert. In a large mixing bowl, toss chicken parts with olive oil, salt, paprika, pepper, and all of the garlic cloves. Pour into slow cooker, on top of the onion.
Do not add water.
Cover and cook on low for 6-8 hours, or on high for 4-6. The longer you cook chicken-on-the-bone, the more tender it will be. If you use drumsticks, the ones on the side will brown and may stick to the sides of the crock, burning a bit. If this bothers you, you can rearrange them with tongs an hour before serving.
I cooked our chicken on low for 7 hours, then kept it on warm for another 2.
We'll use the chicken leftover from the garlic chicken meal to make this (one of my MIL's favorites). I usually follow the suggestion of Kris from Cheap, Healthy, Good and serve with rice and mashed black beans.
Chicken Picadillo
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1206204
Any leftover chicken mixture can be reheated and served on hot tortillas; top with shredded lettuce, chopped tomatoes, and light sour cream. Total time: 30 minutes.
Yield: 4 servings (serving size: about 1 cup)
Ingredients
1 pound skinless, boneless chicken breast
2 teaspoons olive oil
1 cup chopped onion
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
3 garlic cloves, minced
1 cup bottled salsa
1/3 cup golden raisins
1/4 cup slivered almonds, toasted
1/4 cup chopped fresh cilantro
Fresh cilantro sprigs (optional)
Preparation
Place chicken in a food processor; pulse until ground.
Heat oil in a large nonstick skillet over medium-high heat. Add onion, and cook for 3 minutes, stirring occasionally. Add chicken, cumin, salt, cinnamon, and garlic, and cook for 3 minutes or until chicken is done, stirring frequently. Stir in salsa and raisins. Cover, reduce heat, and simmer for 5 minutes or until thoroughly heated. Stir in almonds and cilantro. Garnish with cilantro sprigs, if desired.
Nutritional Information
Calories:257 (26% from fat)
Fat:7.5g (sat 1g,mono 4.2g,poly 1.5g)
Protein:29.6g
Carbohydrate:19g
Fiber:3.2g
Cholesterol:66mg
Iron:2.2mg
Sodium:762mg
Calcium:74mg
This meal is legen...wait for it...dary around these parts. We served it for Kismet's birthday party and everybody raved. I came across the recipe on one of my favorite forums, a few years ago, and make it whenever beef is on sale. When most of the beef is demolished, I'll often make soup with the leftover broth. Not to mention, it's ridiculously easy to make.
Pepperoncini Beef Sandwiches (crock pot)
Ingredients
3 pounds beef
1 12 oz. jar pepperoncinis
1 cube beef bullion
1 cup water
sandwich rolls
cheese (optional)
BBQ sauce (optional)
Directions
Toss all the ingredients in the crock pot. Cook on low for 8 hours. Pile on sandwich rolls; I'd suggest topping with cheese and BBQ sauce. Enjoy!
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