Monday, May 6, 2013

Quinoa Black Bean Burrito Bowl

Underneath the generous helpings of salsa, sour cream, avocado and tomatoes here is a big bowl of cilantro-lime quinoa and yummy cilantro-infused cooked black beans topped with corn and cheese. 

Everything is mixed in here in this picture.  I am REALLY loving quinoa lately.  I've made several different recipes in the last few weeks and have loved them all!  I will be bringing them to the blog soon, kay? This was FABULOUS and I wish had a bowl of it sitting on my desk. right. now.

Quinoa Black Bean Burrito Bowl
from The Shiksa in the Kitchen
Yield: 4 servings

1 cup quinoa
1 tbsp olive oil
1/4 cup minced onion
1 clove garlic, minced
2 cans (15 oz each) black beans, rinsed and drained
1/4 cup chopped fresh cilantro
1/4 tsp chili powder (mild)
Pinch of cayenne pepper (spicy)
1/4 cup fresh lime juice
1 cup shredded lettuce

Optional toppings:
grated cheese
sour cream or greek yogurt
diced tomatoes
pico de gallo or salsa
hot sauce or sriracha

Rinse the quinoa in a sieve or mesh strainer under running water. Drain. Pour quinoa into a saucepan along with 2 cups of water. Bring the quinoa to a boil, then reduce heat to a low simmer. Cover the pot. Let the quinoa simmer for about 20 minutes till it becomes tender and all the liquid has been absorbed. Keep a close eye to make sure the quinoa doesn't burn.

While quinoa is cooking, heat 1 tbsp of oil in another saucepan over medium heat. Pour minced onion into the saucepan and saute for a few minutes till it softens and begins to turn brown. Add the minced garlic to the pot and let it saute for 1-2 minutes longer till aromatic.

Add the black beans to the pot of onions along with 1/2 cup water, 2 tbsp of chopped fresh cilantro, chili powder and cayenne pepper. Bring the beans to a boil, then reduce heat to medium low. Let the beans simmer for 15 minutes till the liquid is mostly evaporated. Stir in 2 tbsp of fresh lime juice. Season with salt to taste.

When the quinoa is fully cooked, remove from heat and fluff with a fork. Use the fork to mix in 2 tbsp of chopped cilantro and 2 tbsp fresh lime juice. Season with salt to taste.

Assemble your burrito bowls. Divide the cilantro lime quinoa between four bowls. Top each portion of quinoa with 1/4 cup of shredded lettuce, simmered black beans and optional toppings.  Serve warm.

Thursday, May 2, 2013

Slow Cooker BBQ Chicken Cobb Salad


  Alright so I totally failed at starting a new blog.  I guess I admit I'm a little embarrassed.  You see, I was kinda hoping that this fresh start would inspire and motivate me to regularly blog since I was starting at square one.  That, plus a lot of the posts on this here blog were old and not very well written and consisted of weird formatting... blah blah.  But then I came to realize that this blog still has a ton of recipes that I love and will always come back to... and so what if the writing is a little immature? So what if a bunch of the recipes were posted in 2010?  This blog is me and it's just a fun outlet for me to write about food that I love.  Ha sounds a little cheesy.  

I'm not gonna stick to any set posting schedule, I'm just gonna post about recipes that I've made and both my husband and I have loved when I get the chance.  I don't post anything on here that (at least) I haven't loved! My husband is a little bit pickier than I am when it comes to healthier foods but he will still eat anything I put in front of him.  I always make sure to get his opinion on everything I make because his is a different perspective than mine.  I have very broad taste buds; I love trying new things whereas my husband already knows what he likes- and that's what he wants. 

This here recipe is super yum!  It's made in a slow cooker, so it's super easy.  I altered it a bit and made a homemade BBQ sauce instead of buying the bottled kind.  You can find that homemade recipe here.  I used one whole recipe for the chicken, but you could probably get away with halving it.  I had a lot of leftover sauce in the crock pot.

Slow Cooker BBQ Chicken Cobb Salad
adapted from Six Sisters' Stuff
Makes about 6 large salads

5 chicken breasts
1 recipe homemade BBQ sauce or 18 oz. bottle BBQ sauce
12 cups chopped Romaine lettuce
2 avocados, diced
3 Roma tomatoes, diced
1 green pepper, chopped
2 carrots, thinly sliced
6 slices of bacon, cooked and crumbled
3 hard-boiled eggs, diced
2 cups cheddar cheese

Other toppings you might want to add: cucumbers, red onion, green onion, bleu cheese . . . the possibilities are endless!

Spray the inside of your crock pot with non-stick cooking spray. Place chicken breasts inside and pour the bottle of barbecue sauce on top. Cover with lid and cook on low for 4-5 hours (or high for about 2 1/2 hours). Take chicken out of slow cooker and cut into bite-sized pieces.
Once chicken is cut, assemble your salads. Place about 2 cups of lettuce on the bottom of your plate and top with the vegetables/toppings of your choice. Top salad with your favorite salad dressing (Ranch, Italian, Thousand Island- whatever you want! I prefer Ranch)
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