Zesty Quinoa and Black Bean Salad

This past weekend was very special, as we had a party to celebrate the engagement of my sister-in-law, Melissa and her fiancee, Rick.

Here are the top 5 reasons I'm excited about this union (in no particular order)

1. Rick's last name begins with the same letter as Melissa's maiden name - so no matter which she chooses to use, she will still have the glorious initials MMF (Mini and I also happen to share the same monogram :))
2. Rick is a super smart lawyer who is also a world traveler that enjoys cooking... and has read some posts on Vittles and Bits (what what??)
3. Technically that last one was like 4 reasons so I will take a breather here
4. Melissa is no longer late to every family event (which is huge, compared to the days she missed the train from NYC, that came after the train she originally missed)
5. In the almost 6 years I've known her, I don't believe I've ever seen Melissa this happy; see example below:

Umm... is that not one of the most adorable couple pictures you've ever seen?

Anyway, everyone seemed to have a great time celebrating, which included lots of delicious food & drinks, excellent company, and a beautiful setting.

Mr. Vittles' aunt, Betty and uncle, Carl were kind enough to host the party at their house (their daughter, Devon, is the Maid of Honor!)  Betty is an incredible gardener and their back yard is absolutely beautiful.  Maybe I've been watching too much HGTV, but I can't think of any other way to explain it than, "it's the perfect outdoor space for entertaining."

And despite the fact that it felt about as hot as the surface of the sun last week, the weather was much better Saturday night than I was expecting.  It was slightly cooler, and the predicted thunderstorms held off for the entire duration of the party. Looking at the radar, we later realized it was raining literally everywhere else in the area.

(FYI it also happened to be my mother-in-law's birthday - guess that rain had more sense than to come anywhere near us.)

Anyway, since Betty is also probably the most organized home party planner in the entire world, she not only assigned people dishes to bring, but also gave out recipes for them.  I think she may have pulled them out of her "party files" .... oh yes, she has party files!

But I'm glad that she did, because it prompted me to make something totally new.  Though I've eaten quinoa before, I'm a little embarrassed to admit I've never made it until now.

I was happy to find out it's much easier and quicker to prepare than rice (of which I am a habitual ruiner).  And although we had this salad as a side at the party, Betty said she's made it as a main before.  It's a pretty hearty salad, so I can see how it could go either way.

It also seems pretty healthy, so perhaps I need to start eating this as a main myself to drop a few L-B's before I have to put on my bridesmaid dress.  September will be here before we know it!

Zesty Quinoa and Black Bean Salad

• 1 C. quinoa
• 2 C. water
• 1/4 C. extra-virgin olive oil
• juice of 2 limes
• 1 1/2 t. ground cumin
• 1 t. salt
• 1/2 t. red pepper flakes (or more to taste)
• 1/2 t. garlic powder
• 1/4 C. fresh cilantro, chopped
• 1 pint halved cherry tomatoes
• 1 (15-ounce) can black beans, drained & rinsed
• 4 scallions, finely chopped
• salt and ground black pepper to taste

Combine quinoa and water in a medium saucepan, and bring to a boil.  Cover, reduce heat to medium-low, and simmer until quinoa is tender and water has been absorbed (about 10-15 minutes).  Allow to cool.

In the meantime, whisk olive oil, lime juice, cumin, 1 teaspoon salt, red pepper flakes, garlic powder, and cilantro together in a bowl or  measuring cup.  Set aside.

In a large bowl, combine quinoa, tomatoes, black beans, and scallions.  Pour dressing over quinoa mixture, and mix to coat evenly.  Add ground pepper, and adjust seasoning to taste.  Serve immediately or chill in refrigerator.  Serves 6-8.

Recipe Adapted Slightly from Allrecipes

White Chipotle Chicken Chili

Did everyone enjoy their St. Patrick's Day?

Last year, Mr. Vittles and I took the train into New York City for a party, and even though we left NJ early in the morning, the train was already filled with crazy drunks.

This year.... was a little more low-key for us.  The highlight was probably dressing up Mini Smalls in her St. Patty's Day outfit from my dad & stepmom, which later included some ridiculous green sunglasses.

And while most people were probably making corned beef & cabbage, I was making white chipotle chicken chili.  I do have some Irish in me, but not enough I guess!

The Mini and I have been recovering from a cold so chicken soup probably would've been a better choice for me, but Mr. Vittles and I are really not soup people.  So I figured chicken chili was the next best thing.

Not much other news to report.  As my friend from work (who has a son 2 months older than the Mini) pointed out - every day is like Groundhog Day, and we are probably living parallel lives in separate households.  Get up, take care of the baby, rush to work, rush home, take care of the baby, wash bottles, try to figure out what to eat for dinner, hang out for an hour or so, feed the baby again, and go to bed.

Not exactly setting the world on fire over here!  But I do have some good news.  For one, I did well on my promotional exam at work (that I mentioned I was "preparing" for a few weeks ago).  It turns out I got the highest score of the 70+ people that took it, so I should hopefully be in a good position whenever they announce the openings for my title.

And two - the Mini rolled over from her back to her tummy today!  Mr. V and I were your stereotypical kooky parents on Monday night - we actually sat watching her with the video camera for about 15 minutes because we were sure she would do it then.  (My mother-in-law told us she had been incredibly close at her house, numerous times that day).  But... nothing.  Then today I put the Mini down on a rug in our bedroom, while I made the bed.  I looked away for maybe 10 seconds, looked back and there she was on her tummy!  Go figure.  So no one witnessed it, but it seems she reached a milestone nonetheless.

She will be 5 months old on Monday, I can't believe how times flies.  Everyone said it would, but it still surprises me.  In the meantime, I'm wondering if I should have doubled this chili.  Then we could have eaten it four nights this week, and it would really feel like Groundhog Day :)

White Chipotle Chicken Chili

• 2 C. reduced-sodium chicken broth, divided
• 2 15-oz. cans canellini beans, drained, rinsed & divided
• 2 T. canola oil
• 1 medium onion, chopped
• 2 large cloves garlic, minced
• 1 1/4 t. chipotle chili powder
• 1 1/2 t. cumin
• 1/4 t. salt (or to taste)
• 1 4.5-oz can green chiles
• 1 lb. chicken breast, cooked & shredded
• 1/4 C. half & half
• 1/4 C. fresh cilantro, minced

In a food processor or blender, puree 1/2 C. of chicken broth with 1 can of drained & rinsed canellini beans until mixture is smooth.  Set aside.

In large dutch oven, heat oil over medium heat.  Add onions & cook, stirring until softened (about 5 minutes).  Add garlic and cook 30 seconds until fragrant.

Add remaining 1 1/2 C. chicken broth & can of canellini beans along with chili powder, cumin, salt, green chiles, and chicken.  Bring mixture to a boil (increasing heat slightly if needed) and simmer 10 minutes.  Stir occasionally to prevent sticking.

Add reserved bean puree and half & half.  Reduce heat to medium low & cook, stirring frequently, until mixture is heated through.  Stir in cilantro & adjust seasonings to taste.  Serve topped with sour cream and/or cheese, if desired.  Serves 4.

Recipe Adapted from Organic Gardening

Smoky Black Bean & Bacon Chicken Chili

So I'm not gonna lie to you guys- this mom stuff is tough!

Especially when your little monkey is having digestion issues like ours.  We ended up having to take Mini Smalls to a pediatric gastroenterologist when we found out that in addition to her milk protein intolerance, she has a bad case of reflux.

The poor little muffin has not been able to get through a meal without stopping frequently and crying.  You can tell when the Tummy Gremlins are acting up - she is happily eating away when suddenly she stops, goes completely stiff & arches her back, then starts wailing.

With all the stopping & starting, it takes an hour or more for her to eat - so by the time she gets just a few ounces in her, she is usually exhausted and falls asleep.

But in addition to feeling absolutely horrible for her, I must admit I've been feeling pretty badly for myself.

As the Grinch would say "Oh the noise, noise, noise, noise, NOISE!"  All that crying can really get under your skin, especially when it is happening so frequently & there is nothing you can do to soothe the little critter.  Which is a huge contributor to my stress as well - our little girl is in pain, and as of yet there has not been a damn thing we've been able to do to stop it! Sooo frustrating.

By the time Mr. Vittles gets home from work, I've had it up to here with the crying, barfing, diaper changes, bottle-washing, and laundry.  Close to going off the deep end, cooking is usually the furthest thing from my mind.

Don't get me wrong, I knew motherhood would not be easy; but I had been imagining my maternity leave to be a bit more peaceful than it's been.  I want so badly to enjoy my time with my daughter, but in truth that's been very challenging at times - and I now go back to work in less than a month.

Ugh!

So this past week, we were having some beautiful weather & I decided to get out of the house and bring the Mini to a place that always makes me feel better - my hometown of Point Pleasant Beach.   And more specifically, the inlet (a waterway where the nearby Manasquan River meets the ocean).  Growing up I spent a lot of time hanging out there with my friends, and I would often take walks there alone to clear my head.

Luckily, this week it had the same effect on me that it had when I was a teenager.  As I pushed Mini in the stroller along the road that parallels the river (called Channel Drive) and up to the point that looks out over the inlet to the town of Manasquan, my exhaustion floated away and I felt content.

Along the way, many happy memories came flooding back.  I thought about climbing on the jetty as a middle-schooler, and writing "I love so & so" on the rocks.  We were all warned by our parents not to play on the rocks, but naturally we did it anyway.  And at the time, you had to swing out over the water around this fence to get to one part (that was always the scariest) but it never stopped us!

I also thought about the time that, right before we left for college, my best friend Lauren and I schmoozed our way to the very top of the Coast Guard station... only to be "propositioned" by a creepy officer more than twice our age.  (Almost twelve years later, the guy is still stationed there - I actually saw him!)

I thought about all the hours we spent in the car in the parking lot of the inlet, when we were home from college - we would go there after a party or bar-hopping to recap the events of the night.  "OMG, can you believe what he said about her???"  Ain't no drama like 21 year-old drama!

I also thought about when, four years ago this March, Mr. Vittles brought me out to the jetty and made me the happiest woman alive by asking me to marry him.

And then I thought that, someday, Mini will have such funny & happy memories.  (Hopefully not of creepy men trying to get in her pants, but ... yeah, probably those too.)

And I realized that my mother-in-law is so right when she says that 'this too shall pass.'  It's just a phase.  Our trip to the specialist has brought me hope that we can get these issues under control, and either way she'll eventually grow out of them as her system matures.  She won't cry & cry forever.

And someday I will wish I could return to these days, when she was tiny like this again.

When the slightest smile between those chubby little cheeks could light up my morning.

When she didn't mind that I covered her perfect face in about a million kisses every day.

When she could wear a bear hat and hold up her little fist of fury and melt my heart.

It really put things into perspective for me.

Later that day, when Mini was down for a nap, I talked to Lauren ("Hey, remember the time we...?")

We talked for almost two hours straight while I made this chili.

And all felt right with the world again :)

Smoky Black Bean & Bacon Chicken Chili

• 1 T. vegetable oil
• 1 large red onion, finely chopped
• 1 large garlic clove, minced
• 1 lb. lean ground chicken
• 1 T. + 1 t. chili powder
• 1 t. ground cumin
• 1 3/4 t. smoked paprika
• 1 T. dried cilantro (or more, if using fresh) 
• 1/4 t. cayenne pepper (or to taste)
• 1/4 t. salt (you can add more later to taste, but the bacon & broth are salty)
• 1 14.5-oz. can diced fire-roasted tomatoes
• 1 8-oz. can tomato sauce
• 1 C. low-sodium chicken broth
• 1 t. Worcestershire sauce
• 1 T. brown sugar
• 1/3 C. cooked, finely chopped or crumbled bacon
• 1 14.5-oz. can black beans (undrained)
  

In a large, heavy-bottomed pot over medium heat, heat oil.  Add onion and cook, stirring occasionally, until translucent, 4 to 7 minutes. Stir in garlic, and cook 1 minute.

Increase heat to medium-high and add ground chicken; break it up with a wooden spoon and stir gently until it loses its raw color, 6 to 8 minutes.

Stir in spices and salt and cook 1 minute. Add tomatoes, tomato sauce, broth, Worcestershire, brown sugar, and bacon - bring to a boil.  Reduce heat to medium-low, cover partially, and cook 30 minutes.

Add beans and cook 10 minutes, uncovered. Season to taste with additional salt and/or freshly ground pepper if desired. Serve warm.  Serves 4

Recipe adapted from myrecipes.com (originally Sunset Magazine, January 2007 issue)

Slow-Cooker Summer Chicken Chili

I know I've been kinda MIA lately, but we made it through Hurricane Irene safe & sound!

The worst that happened was that we lost power until Tuesday night, and also had some flooding in our basement. 

Thankfully nothing got ruined except for a few things I unfortunately forgot to take off the floor, and a lot of empty cardboard boxes we were storing for our next move. 

But there was a decent bit of cleanup and a decent bit of me being in a really bad mood over the whole thing.

And... a decent bit of Mr. Vittles being in a bad mood because I was in a bad mood.

So I decided that yesterday I needed to make something nice. 

I haven't made hardly anything in about 2 weeks, let alone any new recipes, but I saw this recipe for Slow Cooker Summer Chicken Chili on Friday evening and knew I had to try it.

Especially before summer is OVER! Can you believe it's Labor Day already?  I have no idea where August went. 

Maybe it got washed away in the storm?

 McLoone's, Asbury Park Boardwalk 8/28/11 - © 2011 Reuters

(This picture was taken right up the street from my house!  As I'm sure you can tell, waves are not supposed to be crashing onto the boardwalk.)

In any case, since the summer to fall transition is nearly upon us, this was actually a dual-season meal - I made a really fun & different fall-flavored cornbread to go with that I think you guys are going to like.  But more on that soon!

Until then - enjoy these final days of summer and have a safe & happy Labor Day!

Slow-Cooker Summer Chicken Chili

• 8 oz. can tomato sauce
• 15-oz. can kidney beans, drained and rinsed
• 15-oz. can black beans, drained and rinsed
• 1 C. frozen corn
• 1 medium onion, diced
• 1 green pepper, diced
• 1 clove garlic, minced
• 1 jalapeno, seeds removed, finely diced
• 1 1/2 lbs. tomatoes, diced
• 3 T. chili powder
• 1 T. cumin
• 2 T. oregano
• 1 t. brown sugar
• Salt & freshly ground pepper, to taste
• 1/4 C. white wine
• 1/2 C. water
• 2 large, boneless, skinless chicken breasts (about 1 lb. total)
• optional : shredded cheese, sour cream, chopped cilantro for serving

Combine all ingredients except for the chicken breasts in the basin of a large slow cooker.  Place chicken breasts on top, and cover slow cooker.

Cook on high for 4-6 hours or low for 8-10.  Remove chicken 30 minutes before serving, and shred using two forks.  Return to chili and stir well.  Adjust seasonings if necessary, then continue cooking.  Serve chili with sour cream, cheese, and/or chopped cilantro if desired.

Recipe Adapted from Back to Her Roots

Mango Chicken Chilaquiles Casserole

Sometimes I wonder if the best preparation for having kids isn't having a husband.

They do messy things that result in getting very dirty.

They don’t much like to pick up after themselves.  

They take great joy in pestering you.

They look at you with pleading puppy-dog eyes to fix them a sandwich because "you make is so much better, though."

And they don’t like to eat their vegetables.

Or wait... maybe this is just my husband? 

In any case, Mr. Vittles has a rather short list of acceptable veggies, especially when it comes to the cooked variety.

So for that very reason, I tried to sneak the zucchini into this dish before he got home from work.  But as luck would have it, he walked in just as I as I grating it.

Warily eyeballing the pile of vegetables, he demanded, “What’s all that green stuff?”

“Just bell peppers,” I said (knowing full well that was definitely not the green stuff he was referring to).

“No," he persisted, "the other green stuff.”

Argh!  Caught red-handed.

(Or green-handed, as it may be?)

“It’s zucchini,” I admitted, and the look on his face told me that no matter how delicious this meal might end up being, for him it would be completely tainted by the thought of this foreign ‘green’ vegetable lurking in every bite.

But during dinner, I still asked my usual - "How is it?"

And he replied, “Alright."

Then, "It tastes kind of weird though.”

(Wait for it...)

“I think the zucchini is ruining it.”

Right. 

Lastly, he threw in "And I don't like mango."

Ok, ok!  I get it.  I'm waving the white flag,  'Don't ever make this again,' is what you're really trying to say.

Which is a shame, because I rather liked it.

To his credit, he did eat it that night, and also for lunch the next day… but quite begrudgingly.

Thankfully, however, the recipe is easily adaptable.  So if any of your family members don't like certain ingredients, or if you prefer a more 'standard' enchilada sauce, then by all means - do some experimenting.

But I bet that as long as they don't see that 'green stuff' go in, they will never even know it's there :)

Mango Chicken Chilaquiles Casserole

• 1 1/3 C. enchilada sauce (see recipe below for Mango Enchilada sauce)
• 1 lb. thin-sliced boneless, skinless chicken breast
• 1 medium zucchini, grated
• 1/2 C. diced bell pepper (whatever color you choose)
• 14 oz. can black beans, drained & rinsed
• 10 oz. can diced tomatoes & chiles, drained
• 1 C. corn, frozen (thawed) or fresh
• 1/4 t. ground cumin
• 1/4 t. salt
• 8 8” whole wheat tortillas, cut in 1” strips
• 1 1/2 C. shredded Mexican cheese

Prepare Mango Enchilada sauce, if using.  Preheat oven 400 degrees.

Slice a stack of 4 tortillas in half, then 3 slices the other way (to create 8 strips).  Peel them apart then repeat with remaining 4 tortillas.  Keep piles separate from each other.  

Slice chicken into 1” strips and toss with 1/3 C. enchilada sauce.  Place mixture in a large, nonstick frying pan over medium heat and cook until chicken is no longer pink (about 3-5 minutes, depending on how small your chicken pieces are).   Remove chicken from pan & set aside.

Return pan to stove (you can wipe clean with a paper towel first) and add grated zucchini, bell pepper, black beans, diced tomatoes, corn, cumin, and salt.  Stir to combine, and cook 3-5 minutes over medium heat until mixture is heated through.  Set aside.

Grease a 9x13” casserole dish, and scatter half of tortilla strips to loosely cover bottom of pan.  Scatter half the vegetable mixture over tortillas, then half the chicken, then half the remaining enchilada sauce, then half the cheese.  Repeat the same 4 layers, ending with cheese, and bake in preheated oven 10 minutes.  Serve immediately.  Serves 8-10.

Recipe Adapted from Eating Well

Mango Enchilada Sauce

• 1 small onion, quartered
• 1 large tomato, quartered
• 1 t. canola oil
• 1 t. minced garlic
• 1/8 t. dried chile flakes
• 1/2 C. water
• 1 t. chili powder
• 1/4 t. cumin
• 1/4  C. cilantro leaves
• 1/2 t. kosher salt (or to taste)
• 1/2 mango, diced
• squeeze of lime

Place large, nonstick fry pan over medium to medium-high heat and add quartered tomato & onion, cut sides down.  As the vegetables brown, turn to other cut side.  Once each is roasted, add to a blender and blend about 30 seconds until fairly smooth.

Briefly clean & dry pan, then return to stove over medium-low heat.  Add canola oil, then garlic & chile flakes and sauté about 30 seconds to 1 minute.  Then add blender mixture back into your pan, along with water, chili powder, cumin, cilantro leaves, kosher salt, and diced mango.  Bring to a gentle simmer, increasing heat if necessary, and cook 3-5 minutes until mango is soft.

Pour the entire mixture back into the blender and blend until smooth.  Strain through a sieve to catch any large solids.  Return to the pan, add in the lime, and stir to combine.  Use immediately or refrigerate up to 2 days.

Recipe Adapted from Fat & Happy

Turkey Chili

Every year, as soon as Labor Day is over, I usually find myself in full-fledged Fall mode... regardless of whether or not Mother Nature is cooperating.

But while it's only a week after the holiday, I will say she has not disappointed me yet.

The god-awful temperatures we have experienced for most of the summer seem to have subsided, at least for now - and I could not be happier to turn off the air conditioning and open the windows!

(Especially since my AC doesn't get the house below 78 degrees.)

With this gorgeous weather, I can crank the oven freely without fear of spontaneous combustion or turning my home into Hades.

More importantly, I can dust off my fall recipe collection, as well as the cans of pumpkin puree that I've been hoarding in my cabinet since last year (alongside the seventeen cans of diced tomatoes I was unknowingly amassing).

Hey. Canned goods last a long time, people.  My Great Aunt Joyce had a stockpiling of enough nonperishables to outlast World War III and I can assure you no one ever died from eating them.

But ... before we get to my latest pumpkin creation (pumpkin whoopie pies, mind you!) I would like to share with you my tried & true recipe for chili.  With the start of regular-season football this past week, I thought it would be appropriate.

And if you're really good, I'll share a recipe for cornbread, too.

(And by 'really good', I mean if you're rooting for the NY Giants to make it to the Superbowl.)

Just throwing that out there.

Turkey Chili

• 1 to 1 1/3 lbs. ground turkey (lean ground beef is fine too) 
• 1 1/2 T. canola oil
• 1 small onion, diced
• 1 T. garlic, minced
• 1 14 oz. can diced tomatoes (can also use one with chiles), undrained
• 1 T. apple cider vinegar
• 2 t. brown sugar
• 1 T. chili powder
• 1/2 t. cumin
• 1/4 t. garlic powder
• 1/4 t. cayenne pepper (use more or less depending on how spicy you like it)
• 1/2 t. salt
• 1/2 t. dried oregano 
• 1/2 t. dried basil
• freshly ground pepper, to taste
• 1 15 oz. can red kidney beans, drained & rinsed
  

In large pot, heat oil over medium heat.  Add onions & cook until softened, about 3 minutes.  Add garlic and cook until fragrant, about 30 seconds.  Add turkey & cook until no longer pink (this is why I like to use lean meat - otherwise you may want to drain the fat here, being careful not to lose the onions & garlic).

Add diced tomatoes, vinegar, brown sugar & spices along with 3/4 C. of water.  Bring to a boil , then reduce heat to low & simmer 45 minutes, stirring occasionally & adding more water if necessary to reach desired consistency.

Add kidney beans & simmer uncovered for 15-20 minutes longer.  Serve with grated cheddar cheese and/or cornbread.

Original Recipe