Chicken Burrito Bowl

Ingredients

• 1 pound boneless, skinless chicken breasts, diced into bite sized pieces
• 3 tablespoon of olive oil
• 1/4 cup of diced yellow onion
• 1 cup of uncooked extra-long grain rice
• 1 14.5 oz can of diced tomatoes, drained
• 1 15oz can of black beans, drained and rinsed
• 1/2 teaspoon of garlic powder
• 1/2 teaspoon of chili powder
• 1 teaspoon of cumin
• 2 1/2 cups of low-sodium chicken broth
• 2 cups of colby jack, monterey jack or cheddar cheese
• kosher salt and pepper
• freshly diced tomatoes
• diced green onions
• sour cream
• guacamole

Instructions

1. Start by sautéing onions in 2 tablespoon of olive oil until they start to soften.
2. Season diced chicken with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
3. Add chicken to pan and cook over medium high heat until chicken has started to brown.
4. Move chicken to one side of pan, in the other side of the pan add an additional tablespoon of olive oil and sauté uncooked rice for about 2 minutes or just until some grains start to turn golden brown.
5. Stir in black beans, canned tomatoes, chicken broth, garlic powder, chili powder and cumin. 
6. Bring to a simmer, cover and reduce heat to low.
7. Cook about 20 minutes or until rice is tender.
8. Season with additional salt and pepper as needed. 
9. Sprinkle with cheese, recover and let set for 2-3 off heat to melt cheese.
10. Garnish with fresh tomatoes, green onions, sour cream and guacamole.

Notes

Recipe variations: Try sautéing diced bell peppers or jalapeños along with onions. Mix in frozen corn in the last 5 minutes of cooking. Substitute ground beef or ground turkey for chicken. Skip the cheese for a lighter version.

Source: Number Two Pencil

Breakfast Cookies

Ingredients:

• 2 and 1/3 cups (190g) quick oats* (not whole oats)
• 3/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup (250g) homemade or your favorite almond butter*
• 1/4 cup (82g) pure maple syrup (or honey)
• 2 large ripe bananas, mashed (about 1 cup)
• 1/3 cup (60g) dark or semi-sweet chocolate chips

Directions:

Preheat oven to 325F degrees. Line large cookie sheet with parchment paper or a silicone baking mat. Set aside.

Combine all of the ingredients into a large bowl. Using a large rubber spatula or wooden spoon, mix until all of the ingredients are thoroughly combined. The dough will be sticky and thick.

Each cookie will be 3 Tablespoons of dough.  Drop this amount onto prepared cookie sheet and slightly flatten the tops into desired thickness. The cookies will not spread in the oven.

Bake for 15 minutes until edges are very slightly brown. Don't bake any longer or the cookies will taste dry. Allow to cool on the cookie sheets completely. Cookies stay fresh at room temperature for 1 week. Cookies can be frozen up to 3 months.

Creamy Spiced Cauliflower Soup

Serves 6

• Aromatics:
• 1 Tbsp. olive or coconut oil
• 2 medium yellow onions, diced
• 1 bay leaf
• 1 1/4 tsp. ground cumin
• 1 tsp. kosher salt
• 1 tsp. ground turmeric - I OMITTED FOR PURPLE CAULIFLOWER SOUP
• 1/2 tsp. ground coriander
• 1/8 tsp. ground cardamom
• dash of ground black pepper
• sprinkling of crushed red pepper flakes
• 4 garlic cloves, minced
• Sustenance: 
• 4 1/2 cups vegetable broth
• 1 large head of cauliflower, roughly chopped to the same size
• Conclusion:
• 1 cup canned coconut milk
• 1 Tbsp. apple cider vinegar

In a large soup pot, heat the oil over medium-low. Add all the aromatic ingredients, except for the garlic. Saute, stirring occasionally until the onions become translucent, about 10 minutes. Then, add the garlic and saute another few minutes. 

Add the sustenance ingredients and bring to a boil over high heat. Reduce to a simmer and allow to cook for about 15 minutes, until the cauliflower is tender. 

Remove from heat and transfer carefully to a blender. Blend on high (allowing steam to vent) for a few minutes, until silky and smooth. 

Transfer back to the soup pot and stir in the coconut milk and vinegar. Bring back to heat over low, ensuring it doesn't boil

Serve hot and topped ground black pepper, if you like. 

SOURCE: http://www.produceonparade.com/produce-on-parade/creamy-spiced-cauliflower-soup

Coconut Chocolate Bars

Ingredients

• 1 cup unsweetened, shredded coconut
• 1 packet of xylitol
• 1 teaspoon vanilla extract
• ⅓ cup coconut cream
• semisweet chocolate chips

1. Mix shredded coconut with coconut cream,1/2 of the vanilla extract and ½ packet of stevia and blend well with a spatula or a spoon
2. Place the shredded coconut mixture on a small cookie sheet lined with parchment paper
3. Shape it into a flat rectangle about 4 inches by 6 inches and 1 inch thick (bread pan) 
4. Place in the freezer for 2 hours, until frozen solid
5. Remove from the freezer and cut into bars
6. Now dip the bars in the melted chocolate chips, and turn to all sides to coat evenly. It helps if the bars are frozen solid so they won't break.
7. Place bars back on the cookie sheet
8. When all bars are all coated put in the refrigerator to harden.
9. The bars can be kept in the fridge for harder consistency or at room temperature for softer.

Roasted Red Pepper and Cauliflower Soup With Goat Cheese

ingredients

• 4 red bell pepper, cut in half and seeds removed
• 1 small head cauliflower, cut into florets
• 1 tablespoon olive oil
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, chopped
• 1 teaspoon thyme, chopped
• 1 pinch red pepper flakes
• 4 cups chicken broth 
• 1 teaspoon paprika
• 4 ounces goat cheese, crumbled
• salt and pepper to taste

directions

1. Place the red peppers on a baking sheet with the cut side facing down, broil until the skins are blackened, about 10 minutes, place in a sealable container and let 'steam' for 20 minutes before pinching the skins off and dicing.
2. Meanwhile, toss the cauliflower in the oil, place it in a single layer on a baking sheet and roast in a preheated 400F oven until tender and caramelized, about 20-30 minutes, mixing once in the middle.
3. Heat the oil in a large pan over medium heat and cook the onion until tender, about 5-7 minutes.
4. Add the garlic, thyme and red pepper flakes and cook until fragrant, about a minute.
5. Add the roasted red peppers, cauliflower, broth, paprika and goat cheese and simmer for 10 minutes before pureeing to the desired consistency with a hand blender.
6. Season with salt and pepper and serve garnished with goat cheese.

From Closet Cooking

Buffalo Chicken Burgers

Ingredients

Chicken Burger:

•              1 lb of ground chicken *** I used 2 packages from Safeway

•              1/4 cup finely chopped onion

•              2 cloves of garlic, pressed

•              1 egg

•              1/4 cup plain bread crumbs

•              ½ cup blue cheese crumbles

•              Salt

•              Fresh cracked pepper

•              1 tsp minced fresh dill weed

•              1 tsp minced fresh parsley

•              2 tbs oil for cooking

Sandwich:

•              Burger buns

•              Chicken Burgers

•              Buffalo sauce

•              Ranch Dressing

•              Blue cheese crumbles

•              Tomato slices

•              Chopped green onion

•              Sliced Mozzarella cheese

Instructions

1.            Chicken Burgers:

2.            Preheat the pan and the oil on medium heat. Combine the ingredients for the chicken burgers in a mixing bowl and mix well. Scoop out the meat mixture (as big as you want the burgers) and form patties with your hands. Cook the chicken burgers, on medium heat, for about 10 minutes of each side.  *** I used the Panini Maker on medium high heat for 8 minutes.

3.            When the chicken burgers are fully cooked, pour some buffalo sauce in the pan and cook the burgers in the sauce for about a minute on each side.

4.            To assemble the sandwiches: spread some ranch dressing on the bottom bun, add some blue cheese crumbles and tomato slices. Add the buffalo chicken burger and top it off with some green onion and Mozzarella cheese slices.

Notes

Recipe from Lyuba @ willcookforsmiles.com

Read more at http://www.willcookforsmiles.com/2013/07/buffalo-chicken-burger.html#30JFGq9S1JsBJbUm.99

Asian Dumplings - Chloe's SAIT Camp

250 g ground pork
250 g ground chicken
1 c diced mushrooms
1 large carrot brunoise (very fine dice)
¼ onion brunoise
2 green onions, fine dice
1 T minced ginger
1 T minced garlic
2 T soy sauce
2 T sesame oil
salt/pepper

round wonton wrappers

Sauté vegetables until soft.
Sweat the onions, garlic, and ginger until translucent.
Mix all ingredients together.
Cook off a small amount of the meat mixture and adjust the seasonings if needed.
Form meat mix into small balls.
Fold the dumplings.
Cook in boiling salted water until they float.
Remove and enjoy with sauce.

Sauce:

equal parts:
soy sauce
rice vinegar
sesame oil
sugar
green onions
water

Mix all ingredients together.
Heat on stove until sugar has dissolved.
Cook until thickened.