Veggie Packed Chili

One of my favorite things to do when I cook is to adapt the recipe and make it a little healthier.  My kids are becoming pickier and pickier  eaters by the day (should be the opposite right!?) so I do whatever I can to sneak nutritious foods into their diets.     

So I thought I'd share this chili recipe I changed up. 

It was good before, but it's now veggie packed, lean, and delicious.

Ingredients:

2 cups spinach

1 cup bell peppers

1/2 cup carrots

1/2 cup broccoli 

1 cup white corn

1 yellow onion

1 can kidney beans

1 can black beans

1 can stewed tomatoes

1 can tomato sauce

1/8 cup olive oil

1 lb ground turkey

2 tsp. chili powder

1/2 tsp. basil leaves

salt & pepper to taste

Optional toppings:

plain greek yogurt

cheddar cheese

1.  In a large saucepan brown ground turkey.

2.  Add chopped onion and saute.  (Or just use dry onions if you're a baby like me and refuse to chop fresh onions.)

3.  Next I combine spinach, bell peppers, carrots, and broccoli and puree them all together in my blender.  This hides the veggies in the chili (or else my kids wouldn't eat it!) and creates a yummy veggie base.

4.  Throw all of the ingredients (yep, the turkey, the puree and everything else) into a crock pot or a large saucepan and stir it up.

5.  Simmer that tastiness for 3-5 hours on low.  This is key.  The colors and flavors get all acquainted and after simmering you can't even see the green of the spinach or anything anymore.

6.  Serve with a dollop of greek yogurt (tastes just like sour cream but much healthier) and a sprinkle of cheese.

7.  While looking at your precious picky eaters yell (in your head) FOOLED YA SUCKAS.  Because they just got a delicious meal packed with nutrients and they didn't even know it.



*This method also works really well when I make spaghetti sauce.  I puree whatever vegetables are in my fridge or freezer and throw it into the mix.  Can't even taste a difference after it has simmered for a while.  Victory!

The Mother Of All Quinoa Recipes

I have my vices but overall I love to eat nutritious, healthy foods.  One of my favorites is quinoa.  And its even fun to say, (keen-wah) so yeah, that's pretty cool.  Okay so if you're not familiar with the ever so delicious quinoa, let me tell you a little bit about it.  Its a high protein whole grain (technically its a seed) that provides all 8 amino acids, has twice the amount of calcium found in whole wheat, it's rich in flavonoids, and its also packed with fiber, which is always great because it helps you feel full longer.

Apparently the Incas called quinoa "chisaya mama" meaning the mother of all grains.  You say "mother of all" anything and I'm in.

This is the most amazing quinoa recipe out there.  Of course i think its the best recipe, because it is mine after all.  Well, kind of.  I found a great one a couple years ago and I've slowly adapted it into this tasty version.  I'm telling you it's not only good, its "oh em gee" good.  Anytime I make it for a crowd people ask for the recipe, my girls even LOVE it and its so easy to make.

You're like "Okay, okay, now give me that recipe!"  Fine little Mr./Ms. antsy pants, here you go.

Ingredients:

3 Tablespoons olive oil
1 1/2 Tablespoon chopped garlic
1 1/2 Cups uncooked quinoa
3 cups water
4 chicken bouillon cubes
2 1/2 teaspoons ground cumin
1/4 teaspoon Mexican chili powder
1/4 teaspoon cayenne pepper (do 1/2 teaspoon if you like a little more spice)
2 cups frozen corn kernels
1 can black beans, rinsed and drained
salt and pepper to taste


Directions:

1.  In a large saucepan combine everything except the black beans, and corn.

2.  Bring the mixture to a boil.  Cover, reduce heat, and simmer for 20 minutes.

3.  Stir in the frozen corn and cook, uncovered over medium heat for 5 minutes.  (You may want to keep an eye on it and adjust the heat accordingly.  You don't want it to be too watery, but you also don't want it to dry out.  5 minutes on medium usually works well for me.)

4. Mix in the black beans and you're all set.

Enjoy!