Awesome Recipe-Spicy Chicken Chili

After a long hiatus, I’ve decided to return today with a recipe for a bowl of hearty chili, rather than contributing a photo of the freezing landscape. I’m including a link to Food and Wine, where I found the original recipe, but as usual I modified it somewhat.

Spicy Chicken Chili

2 tbsp. oil
1 chopped onion
2 cloves minced garlic
boneless chicken breasts, sliced into strips
4 tsp. chili powder
1 tbsp. ground cumin
2 tsp. dried oregano
1 tsp. salt (try less to taste)
1 1/2 c. canned diced tomatoes with juice
2 /12 c. organic low-sodium chicken broth
1 15 oz. can organic great northern beans, drained and rinsed
1 15 oz. can organic black beans, drained and rinsed
1/2 tsp. fresh ground pepper

In a large saucepan, heat the oil over moderately low heat. Add onion and garlic and cook until tender. Increase the heat to medium and ass the chicken strips. Cook until chicken is no longer pink.

Stir in chili powder, cumin, oregano, and salt. Add tomatoes with juice and chicken broth. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes.

Uncover and stir in beans and black pepper. Simmer until thickened, about 15 minutes.

Serve with a crusty bread and enjoy!

Suggested modification: I will next try using ground chicken, and substitute garbanzo beans for the northern beans.

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Awesome Recipe-Rigatoni with Sauteed Eggplant and Tomatoes

This delicious, fast, and easy recipe is from Lidia’s Italy. Check out some of her other recipes here.

I modified the recipe a tad, mostly by using basil instead of fresh mint. I will try it sometime with mint, which I’m sure must give it a very different twist, but I will vouch for the basil. It was yummy. I’d also like to try the ricotta salata instead of the usual Parmesan cheese.

This dish tasted great as leftovers, too. 🙂

Rigatoni with Sautéed Eggplant and Tomatoes

Ingredients
• 12 ounces (5 1/2 cups) rigatoni (I used penne)
• 3 tablespoons olive oil
• 1 medium eggplant, cut into 1/2-inch pieces
• kosher salt and pepper
• 3 cloves garlic, thinly sliced
• 1 pint grape or cherry tomatoes, halved
• 1/4 cup fresh mint, torn (I used basil)
• 1/2 cup grated ricotta salata or Parmesan

Directions
1. Cook the rigatoni according to the package directions. Drain.
2. Meanwhile, heat the oil in a large nonstick skillet over medium-high heat.
3. Add the eggplant, season with salt and pepper, and cook, stirring occasionally, until golden brown, about 8 minutes.
4. Add the garlic and tomatoes and cook, stirring occasionally, until the tomatoes begin to soften, 3 to 4 minutes.
5. Add the drained rigatoni and mint and toss. Divide among bowls and top with the ricotta salata or Parmesan.

Awesome Recipe – Stir-fried Eggplant and Tofu

Here’s a recipe that’s easy and quick to prepare, and it tastes great! I was looking for something to make with tofu, and I also had an eggplant to use. Lo and behold, I found one recipe that uses both. The link to the recipe is on MyRecipes.com, but I made a few modifications as noted below. Also, I plan to try the basic recipe with some other type of sauce (other than soy sauce) and will report back if it is successful.

 

STIR-FRIED EGGPLANT AND TOFU

25 minutes; serves four.

INGREDIENTS

3 tbsp. vegetable oil    (I used light sesame oil)

1 pkg. (18 oz.) firm tofu, drained, cut into 1-1/2 x 2″ chunks

2 garlic cloves, minced (I used 3 medium-large cloves)

1 lb. eggplant, cut into 1 x 3″ strips

1 small red or green pepper, cut into 1 in. pieces (I used red pepper, which added a sweet flavor)

1/3 cup reduced-sodium soy sauce (I used a bit less and added water to make up the difference)

2 tbsp. sugar (I used about 1 tbsp. honey)

2 tbsp. oyster sauce (I omitted this altogether; too salty for my taste)

1/4 cup fresh basil leaves

HEAT OIL IN A LARGE, NONSTICK FRYING PAN OVER HIGH HEAT. ADD TOFU AND COOK GENTLY, TURNING OCCASIONALLY, UNTIL BROWNED SLIGHTLY (ABOUT 5 MIN.). TRANSFER TOFU TO A PLATE.

COOK GARLIC, EGGPLANT, AND BELL PEPPER IN PAN UNTIL SOFTENED, STIRRING OCCASIONALLY, 8 TO 10 MIN.

ADD SOY SAUCE, SUGAR, AND OYSTER SAUCE, AND COOK UNTIL HEATED THROUGH (ABOUT 2 MIN.). RETURN TOFU TO PAN AND GENTLY STIR TO COAT. REMOVE FROM HEAT AND ADD IN BASIL LEAVES.

SERVE WITH RICE (I RECOMMEND BROWN RICE).

YUMMY.