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Posts Tagged ‘Beans’

On The Docket– Week of October 28th

Monday, October 29th, 2012

Well, it’s Halloween, and that means pumpkins!  I’ve never cooked with pumpkin before, let alone baked with it.  For some reason, though, the challenge is pretty alluring.  Some of the recipes I’ve found this week just look too delicious to pass up.

Fudge Striped Pumpkin Peanut Butter Cookies:  I recently tried pumpkin chocolate chip cookies for the first time a few weeks ago, and they were delicious.  This particular recipe reminded me of fudge stripe cookies, which I loved as a child.  I think these will have to make an appearance at my company’s Halloween party on Wednesday.

Maple Pumpkin Cheesecake Bars:  One of my favorite fall desserts is pumpkin cheesecake.  Taking one of my faves and adding a little bit of maple seemed genius!

Ok, ok, I know I cannot subsist on baked goods alone.  But if they include pumpkin, they’re healthy right?  No?  Ok, fine.  Some lunch and dinner ideas as well.

Quinoa Black Bean Burrito Bowls:  To be honest, I’ll probably add some chicken to this recipe, but I really like the idea behind this burrito bowl.  I also prefer quinoa to rice, so I’m really excited to give this a shot.

Slow Cooker Adobo Chicken:  I love my slow cooker.  I actually jumped up and down when I unwrapped it for my birthday a few years ago.  Despite my rather unnatural love for this particular kitchen appliance, I generally forget I own one until fall.  This is one of the first recipes I’ve seen this fall that made me want to break out the slow cooker.

Chicken Curry with Egg Noodles:  I’m just going to go with “yep” on this one.  Chicken, curry, noodles, what’s not to love?

I’m really excited about these recipes, so I’m hoping they turn out alright.  I’ll keep you posted on the results!

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Chicken with Black Bean Chipotle Sauce

Monday, February 21st, 2011

The following dish is really easy and pretty darn good for you.  The original recipe called for whole chicken breasts, but instead, I cut the chicken into small cubes.  I served this with polenta, and it was delicious!

1/2 onion, diced

2 cloves garlic, minced

14 ounce can blackbeans, rinsed

2 teaspoons ground chipotle pepper

1 cup chicken broth

1/2 cup diced tomatoes

1 teaspoon minced cilantro

1 teaspoon salt

1 teaspoon olive oil

2 tablespoons chili powder

4 chicken breasts, removed of excess fat and cut into 1/2 inch cubes

Spray a saucepan with cooking spray and saute the onions until translucent, about 8 minutes.  Add the garlic and saute until fragrant, about 45 seconds.

Add the black beans, chipotle, chicken stock, tomatoes, cilantro and salt.  Bring the mixture to a simmer and cook for 20 minutes, until thickened.  Remove from the heat and cool.

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Place the black bean mixture in a blender and puree until smooth.

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Combine the olive oil and chili powder in a small bowl.  Add the chicken and combine until the chicken is covered in the chili powder mixture.

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Heat a skillet, coated with cooking spray, over medium high heat.  Add the chicken, and saute until cooked through, about 10 minutes.

Serve the chicken with the black bean sauce.

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