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Chipotle Black Bean Tacos

August 1, 2011 ·
Chipotle Black Bean Tacos are a delicious meatless taco recipe filled with black beans and vegetables. {gluten free, vegetarian, vegan, depending on toppings}
Chipotle Black Bean Tacos | alidaskitchen.com
Chipotle Black Bean Tacos are my favorite dish for meatless Monday, taco Tuesday or any day. They are fabulous! These tacos are made with mashed black beans, onions, peppers, chipotle peppers, spices, salsa, some broth, and then topped with any of your favorite taco toppings. The taco filling reheats well, and I often enjoy leftovers for lunches throughout the week (that is if there are any leftovers).
Chipotle Black Bean Tacos | alidaskitchen.com
These Chipotle Black Bean Tacos can be vegan and gluten free, depending on the tortillas and/or toppings. I enjoy them as a vegetarian options, since I like to add a bit of cheese. The taco filling reheats well, and I often enjoy leftovers for lunches throughout the week (that is if there are any leftovers).

Chipotle Black Bean Tacos
 
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Author:
Yields: 6 servings
Ingredients
  • 1 tablespoon canola oil
  • 1 onion, chopped
  • 2 bell peppers (ribs and seeds removed), chopped
  • 3 cloves garlic, minced
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1-2 teaspoons chipotle chili in adobo sauce, minced
  • ⅓ cup vegetable broth
  • 2 15 ounce cans of black beans, drained and rinsed
  • ½ cup salsa
  • 6 10-inch whole wheat tortillas
  • Topping ideas for serving: spinach or lettuce, diced tomatoes, shredded cheese, Greek yogurt or sour cream, chopped green onions, salsa
Instructions
  1. Heat oil in large non-stick skillet over medium heat. Add onion and peppers to pan and saute for 3-5 minutes, until crisp-tender.
  2. Add garlic, chili powder, cumin and chipotle chilis, and cook until fragrant, about 1 minute.
  3. Add beans and broth, and bring to a boil. Reduce heat until medium-low and simmer for 10 minutes, until mixture has thickened.
  4. Remove from heat and stir in salsa. Mash lightly using a potato masher (or fork).
  5. Stack tortillas, wrap in damp paper towel and microwave for 45-60 seconds.
  6. Serve ⅓ cup filling for each tortilla along with desired toppings.
Notes
Adapted from Pink Parsley, originally from Cooking Light

Chipotle Black Bean Tacos | alidaskitchen.com

Filed Under: gluten free, healthy, kid-friendly, main dishes, Recipes, vegan, vegetarian Tagged With: , , , , , , ,

Grilled Chicken Caprese

July 29, 2011 ·
Happy Friday everyone!   I hate to the be the bearer of bad news, but can you believe the end of July is upon us?   Summer is whizzing by in the blink of an eye.  We are trying to take advantage of all that summer has to offer, though a few activities still remain on our ‘to do’ list.  On the other hand, we certainly are taking every opportunity to grill (something we did not do once last summer, back when I was still working, and we were stuck in our pizza/pasta/p’eggs routine).   

In any case, we are having a great summer here at Alida’s Kitchen, and I hope you are too!

After making Herbed-Grilled Tomatoes, I developed an appreciation for the delicious flavor of grilled tomatoes. So when I saw a Caprese Chicken recipe that grilled the chicken AND the tomatoes, it went on my ‘must make’ list immediately!   

Grilled Chicken Caprese is a simple weeknight (or quick weekend meal) that takes little effort and yields an impressive result.  First you make the marinade.  Then marinate slices of the fresh mozzarella (yum!).  While the cheese is marinating, you grill the tomato slices and chicken cutlets, which takes about 5 minutes.  Last, simply put everything together, let it sit a little bit if you can, and then eat!

The result is a delicious Caprese-inspired grilled chicken dish that is quick and easy to make. The original recipe states it takes 30 minutes, which sounds about right…but that includes eating time! 🙂  Enjoy!

Have a great weekend!

Grilled Chicken Caprese
Yields 4 servings

2 tablespoons chopped fresh basil
2 tablespoons red wine or balsamic vingar
2 garlic cloves, minced
2 tablespoons extra virgin olive oil
salt and pepper
4 slices of fresh mozzarella cheese, cut into 1/4-inch slices, halved and patted
4 chicken breast cutlets (or butterflied chicken breast halves)
2 teaspoons extra virgin olive oil
8 tomato slices (2-3 tomatoes), cored and cut into 1/2-inch slices

  1. Make marinade/dressing: whisk together basil, vinegar, garlic and olive oil.  Season with salt and pepper to your taste preference.
  2. Take 2 tablespoons of the marinade and pour over mozzarella slices, turning the slices to make sure cheese is coated.  Set aside.
  3. Pat chicken dry and then drizzle about a 1/2 teaspoon of olive oil on each side of chicken cutlet and season with pepper.
  4. Preheat grill to medium-high heat and spray grates with cooking spray or rub with oil. 
  5. Grill chicken and tomatoes until chicken is thoroughly cooked and browned and tomatoes are slighly charred (about 2 minutes per side).
  6. Transfer chicken to platter and top each cutlet with 2 tomato slices.  Drizzle with remaining vinaigrette and top with mozzarella.  Cover with an inverted plate or tented foil and let sit for 5 minutes (up to 10 minutes, if you can wait that long).  Serve.  

Adapted from Cook’s Country, August/September, 2011

Filed Under: gluten free, healthy, Recipes Tagged With: , , ,
Veggie Pizza Puffs

Garden Pizza Puffs

July 25, 2011 ·

Veggie Pizza Puffs

We eat a lot of muffins in this house.  We also eat a lot of pizza.  So when I stumbled upon a recipe for pizza made in a mini-muffin tin, it was like two worlds colliding into something brilliant!

Garden Pizza Puffs
Garden Pizza Puffs are cheesy, delicious and very easy to make. With only about 35 calories per puff, they are a fun and healthy option to satisfy your pizza cravings.

The original recipe is made with pepperoni, which would be pretty good.  I thought it would be even better with made vegetables and herbs.  The recipe written below reflects the vegetables that I used, though you can experiment with the same amounts of whatever meats and/or vegetables you like.  I have also used whole wheat and all-purpose flours, and either one works great.  The beauty of this recipe is the ability to customize everything to suit your preferences.

Vegetable Pizza Puffs

Served with a side of pizza sauce for dipping or with a dollop of sauce on each puff, these would make for a super cute appetizer at your next dinner party.  Mike and I had 10 puffs each and called it dinner.  These puffs would also be a tasty treat for kids.

Given the unlimited possibilities, I look forward to doing lots of experimenting with this recipe.  In the meantime, we will just have to continue to test several variations of pizza puffs.  Oh the sacrifices we make! 🙂

Garden Pizza Puffs
 
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Yields: Yields 24 puffs (see note)
Ingredients
  • ¾ cup all-purpose flour or whole wheat pastry flour
  • ¾ teaspoon baking powder
  • ¾ cup skim milk
  • 1 egg, lightly beaten
  • 4 ounces mozzarella cheese, shredded (about 1 cup)
  • 2-3 garlic cloves, minced
  • ½ cup red onion, chopped
  • ½ cup roasted red pepper, chopped
  • 1½ teaspoons Italian seasoning
  • ¼ teaspoon crushed red pepper (optional)
  • pizza sauce, for serving
Instructions
  1. Preheat oven to 375 degrees. Spray a 24-cup mini-muffin pan with cooking spray and set aside.
  2. In a large bowl, whisk together flour and baking powder. Whisk in the milk and egg. Fold in the cheese, garlic, onion, roasted red pepper, Italian seasoning, and crushed red pepper (if using). Let stand for 10 minutes.
  3. Stir the batter and divide evenly among the mini-muffin cups (fill to about ½ to ⅔ full).
  4. Bake until puffed and golden, 20 to 25 mintutes. Let cool in pan for 5 minutes. Remove from pan serve with pizza sauce.
Notes
Yields 12 puffs in a regular-sized muffin pan - adjust baking time to 25 to 30 minutes.

Adapted from Rachael Ray

Filed Under: appetizers, healthy, main dishes, Recipes, vegetarian Tagged With: , , , , , , ,

Whole Wheat Peanut Butter Muffins

July 20, 2011 ·
Whole Wheat Peanut Butter Muffins from Alida's Kitchen
Whole Wheat Peanut Butter Muffins are a healthy muffin recipe made with buttermilk, brown sugar and topped with chopped peanuts and chocolate chips.  

When I boldly declared Whole Wheat  Peanut Butter Muffins as my favorite muffin of all time, Mike was not surprised in the least.  Not only do they have peanut butter, which I love, but they also have brown sugar and buttermilk, two of my favorite baking ingredients. Chocolate chips and chopped peanuts don’t hurt either. 🙂

Whole Wheat Peanut Butter Muffins

Today I am sharing with you a muffin recipe that I thought was lost forever. Many years ago, I bought a bag of whole wheat flour, and featured on the back was a recipe for peanut butter muffins.  I decided to give the recipe a try and was blown away. The muffins tasted just like a peanut butter sandwich only in muffin form. They were incredible.

Whole Wheat Peanut Butter Muffins

Fast forward years later, after many moves, the recipe sadly got lost in the shuffle. Until now! I googled away and found my beloved recipe at A Tasteful Garden. I had all of the ingredients on hand, so immediately got to work.

Whole Wheat Peanut Butter Muffins

I decided to swap canola oil for butter and add chopped peanuts on top.  I also used mini chocolate chips.  I like that with small chips, it seems as though you get more chocolate per bite.  As with most quick breads made with whole wheat flour, these muffins are dense and hearty.  I find they are best enjoyed with a big glass of milk.

Whole Wheat Peanut Butter Muffins

These muffins are even better than I remembered, and now thankfully will never be lost again!

Whole Wheat Peanut Butter Muffins
 
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Yields: 12 muffins
Ingredients
  • 2¼ cups whole wheat pastry flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt (optional)
  • ¼ cup canola oil
  • ½ cup brown sugar
  • ¾ cup peanut butter
  • 2 teaspoon vanilla extract
  • 2 large eggs
  • ¾ cup buttermilk
  • 1 cup semi-sweet mini chocolate chips (optional)
  • ⅓ cup chopped peanuts, for topping (optional)
Instructions
  1. Preheat oven to 375 degrees. Prepare muffin pan with cooking spray or muffin liners. Set aside.
  2. Whisk together flour, baking powder, baking soda and salt in a medium-sized bowl.
  3. Cream together the oil and brown sugar. Add the peanut butter and mix until incorporated. Beat in the vanilla and eggs, one at a time. Scrape sides of the bowl often to make sure everything is evenly mixed.
  4. Add one-third of the dry ingredients and mix until moistened. Add half of the buttermilk, mix until combined. Add the remaining dry ingredients and remaining buttermilk. Fold in chocolate chips, if using.
  5. Divide batter evenly between prepared muffin pan. Sprinkle with chopped peanuts, if using. Bake until golden brown, 22-24 minutes. Remove from oven and allow to cool in pan for 5 minutes, then move to wire rack to cool completely.

Adapted from King Arthur Whole Wheat Peanut Butter Muffins, found on A Tasteful Garden

Filed Under: breakfast, Recipes Tagged With: , , , , , , , ,

Radicchio, Spinach, Apricot Salad with Goat Cheese

June 17, 2011 ·

My husband and I are creatures of habit.  We have a salad with dinner (almost) every night.  It’s usually spinach or mixed greens and tomatoes with a sprinkle of Parmesan cheese and sunflower seeds.  It’s simple.  It’s tasty.  It’s routine.   
So when I had leftover goat cheese from the Tomato and Leek Frittata with Goat Cheese, I wanted to shake our routine up a bit.  Radicchio, Spinach, Apricot Salad with Goat Cheese became a welcome change from our usual salad.  The creamy goat cheese with the bitter radicchio with the sweet apricots is a combination that is simply a-ma-zing!  

 

Since I had mixed greens on hand, I decided to use that in place of the spinach.  This salad is equally delicious using just spinach.  I reduced the amount of the oil in the vinaigrette, which is nice and light and just pulls everything together.  Soaking the apricots is an excellent method to plump up the fruit into soft juicy bursts of sweetness.

Have a Happy Father’s Day weekend!  

Radicchio, Spinach, Apricot Salad with Goat Cheese
Yields 4 servings
1/2 cup dried apricots
2 tablespoons balsamic vinegar
1 tablespoon olive oil
coarse salt and pepper
1 head radicchio, halved, cored and roughly torn
5 ounces fresh spinach or mixed greens
2 ounces soft crumbled goat cheese 
  1. Place apricots in a small bowl and cover with boiling water; let stand for about 5 minutes.  Drain and pat try with paper towels.  Cut into small pieces, if desired.
  2. Meanwhile, in a large bowl, whisk together the vinegar, oil, salt and pepper.
  3. Add spinach and radicchio to bowl with vinaigrette and toss to combine.  Add apricots.  Serve topped with crumbled goat cheese.
Adapted from Everyday Food (November, 2007)
Filed Under: Recipes, salad, vegetarian Tagged With: , , , , , , ,

Grilled Stuffed Jalapeno Peppers

June 10, 2011 ·

It is not very often that a new recipe immediately leaps way to the top of the list.  But when I saw a tasty recipe in Experience Life magazine, I think my heart skipped a beat with excitement.  I got that ‘I just found a recipe that will change your life’ feeling.  Cheese, black beans, green onions, garlic and spices, all nestled in a tasty little jalapeno?  Seriously?  Time to fire up the grill!

In fact, I was tempted to simply grab a spoon and eat the filling straight from the bowl.

I resisted and instead stuffed these beautiful jalapenos.  The result is a delightful, healthy twist on a jalapeno popper.

This heavenly dish makes for a perfect appetizer at any summer gathering, yet is easy enough to whip together for a light weeknight dinner.  Enjoy and have a great weekend!

Grilled Stuffed Jalapeno Peppers
Yields 8 (appetizer) or 4 (dinner) servings

16 jalapeno peppers
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded Monterey Jack cheese
1 cup canned black beans, drained and rinsed
4 green onions, chopped
4 cloves fresh garlic, minced
1/2 teaspoon ground cumin
3/4 teaspoon chili powder

  1. In a mixing bowl, combine all ingredients except the peppers.
  2. Make a lengthwise slit down each pepper, leaving the stem intact; carefully remove ribs and seeds.  (Tip: a quick rinse helps remove the seeds from the inside, lessening the heat)
  3. Distribute filling evenly among peppers (about 1 tablespoon per pepper).
  4. Heat grill to medium heat.  Place stuffed peppers on a sheet of foil on the grill.  Cover and cook until cheese mixture has melted and peppers are softened, about 10-15 minutes.

Adapted from Experience Life

Filed Under: appetizers, Recipes, vegetarian Tagged With: , , , , , , , , , , , ,

Sweet and Spicy Barbecue Chicken

June 8, 2011 ·

Sometimes is pays to be picky.  Or at least to be cooking for picky guests.  I was hosting a summer get together and, by request, was making my “Magic Hamburgers.”  However I knew one of my guests would not eat ground beef, so I was on a two-fold mission: find something delicious that she will like and find something with ingredients I already have.

Enter Sweet & Spicy Barbecue Chicken.  Mission accomplished.

I am so thankful for my picky dinner guest.  If not for her, I would not have found this recipe and my life in the kitchen would not be the same.

In all seriousness, this barbecue sauce is incredible.  I love that it is so easily made from basic ingredients commonly found in the pantry.  The hot sauce, along with the black pepper, add the perfect zing which can be altered to your heat tolerance.  I prefer using chicken tenders, though you can easily adapt this recipe to whatever part of the chicken you like to grill.  It also makes for great barbecue chicken sandwiches.

Sweet and Spicy Barbecue Chicken
 
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A simple barbecue sauce made with pantry ingredients.
Yields: 4-6 servings
Ingredients
  • 1 cup ketchup
  • ¼ cup Dijon mustard
  • ¼ cup low sodium soy sauce
  • ¼ cup hot sauce
  • 1 tablespoon brown sugar
  • Fresh ground pepper (to taste)
  • 1 lb chicken breast tenders
Instructions
  1. Mix first 6 ingredients in bowl.
  2. Place chicken in ziploc bag. Pour ½ sauce in bag, making sure chicken is well coated. Marinate for at least 4 hours.
  3. Grill chicken as usual, about 3-4 minutes per side.
  4. Serve with remaining barbeque sauce for dipping.

Adapted from Food & Wine

Filed Under: main dishes, Recipes Tagged With: , , , , , , ,

Cheese Enchilada Casserole

June 1, 2011 ·
lighter vegetarian cheese enchilada casserole

Truth be told, after the birth of our son, my husband (Mike) and I fell into what some might affectionately call a “dinner rut.”  Our dinners were something quick and easy for Mike to whip together while I took care of putting the baby to bed.  And the rotation went something like this: pizza (frozen), pasta (fresh ravioli), Pei Wei (sesame chicken!), and eggs (which later morphed into “p’eggs”).  We were tired.  We were hungry.  Sometimes we had pizza 2 nights in a row.  After many many months we were ready for a change.  The baby was older and bedtime a bit more predictable.  It was time to dig into my recipe archives, and the revival of Cheese Enchilada Casserole was born.

Cheese Enchilada Casserole is an easy weeknight meal that’s full of flavor and is healthy too.  With some advance prep work it can easily be assembled and on the table in around 30 minutes.  There are countless variations that can evolve from this basic recipe – add chicken or black beans, vary the cheese or tomatoes or sauce.  Yet it’s just as tasty prepared in the version written below.

Cheese Enchilada Casserole
 
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Yields: 4 servings
Ingredients
  • 1 cup (8 oz) fat free cottage cheese
  • 1 cup (4 oz) shredded cheddar cheese
  • 1 bunch green onions, chopped
  • 15 oz can diced tomatoes with green chiles
  • 3 cloves minced garlic
  • 2 tsp chili powder
  • 1 cup taco sauce
  • ¼ cup (1 oz) shredded cheddar cheese
  • 9 6" corn tortillas
  • Cooking spray
Instructions
  1. Preheat oven to 375 degrees. Spray 13 x 9 baking dish with cooking spray. Set aside.
  2. Mix first 6 ingredients, through chili powder, in bowl. [This step can be done in advance]
  3. Place 3 corn tortillas in baking dish. Top tortillas with ½ of cheese mixture. Repeat. Top final layer with 3 corn tortillas.
  4. Pour taco sauce over tortillas and top with ¼ cup cheddar cheese.
  5. Bake uncovered for 25 minutes. Let sit for 5 minutes before serving. Slice into 4 pieces and serve.

Adapted from Cooking Light

Filed Under: gluten free, healthy, main dishes, Recipes, vegetarian Tagged With: , , , ,