Wednesday, December 28, 2011

Tidings of Comfort and Varying Degrees of Joy

And just when you thought you were done with those fun holiday tunes, I bet you are now humming "tidings of comfort and joy" due to my clever blog title.

With the weather people promising inches and inches of that horrible white stuff, I hunkered down and bought enough supplies to last us through the next several days. Because I don't drive in it. Normally I am kind of an aggressive driver, but throw in a few flakes or black ice threats, and I become THAT driver - the one who goes about 10mph on an interstate.

I digress. So, even though the snow was a non-event (maybe an inch here in the "snow belt"?) I decided to make a delish-looking chili for lunch, and a crock pot request for dinner. Selfishly, I knew going into it that my family was not going to partake in the chili, but that's kind of OK. Because I kinda love it.

Sweet Potato & Black Bean Chili
Source: Taste of Home Heartwarming Soups, Fall 2011

  • 3 large sweet potatoes, peeled and cubed
  • 1 large onion, chopped
  • 1 tbsp olive oil
  • 2 tbsp chili powder
  • 3 garlic cloves, minced
  • 1 tsp ground cumin
  • 1/4 tsp cayenne pepper
  • 2 cans black beans, rinsed and drained (used no-salt added)
  • 1 can diced tomatoes, not drained (used no-salt added)
  • 1/4 c. brewed coffee (used Starbucks Bold - woot woot!)
  • 2 tbsp honey
  • 1/2 tsp salt (skip)
  • 1/4 tsp pepper (skip)
  • 1/2 c. shredded reduced fat cheese
  • In a nonstick Dutch oven coated with cooking spray, saute sweet potatoes and onion in oil until crisp-tender. Add the chili powder, garlic, cumin and cayenne, cook 1 min longer. Stir in the beans, tomatoes, coffee, honey, salt and pepper.
  • Bring to a boil. Reduce heat; cover and simmer for 30-35 mins or until sweet potatoes are tender. Sprinkle with 1 tbsp cheese.
Yield: 8 servings (1 c chili with 1 tbsp cheese)
Per serving: 252 cals; 4g fat (1g sat); 5mg choles; 554mg sodium; 47mg carbs; 9g fiber; 10g protein

I am the sole reviewer of this. I love this chili. So good. So chock full of healthy items like black beans, canned tomatoes and sweet potatoes! The only complaint I have is that chopping up sweet potatoes is a pain. But yum - delish. I have a sneaking suspicion I will be eating this chili every single day for lunch over the next several days.

All mine!

Four Forks

And for dinner, the kid requested "tacos" earlier this week, so of course I obliged.
Thai Chicken Tacos
Source: Clean Eating, Jan/Feb 2012

I do not feel like typing this one out. There are just a ton of ingredients and frankly peeps, it isn't worth it. Basically - this is a peanut butter chicken that cooks in a slow cooker for 6-7 hours. The tacos include the chicken mixture topped with a tomato-cucumber salad and shredded red cabbage.

Here's my issue with chicken and slow cookers - I always feel like it comes out too mushy. This was the case with our dinner tonight. And I followed the timing to a tee to try and make sure the mush-chicken-thing didn't happen. The flavor was just OK - nothing too special, and it def did not have much of a kick to it. The hubs was actually a bigger fan of this dish than I was - he even added the tomato-cucumber salad AND red cabbage to his tacos. The kid ate about half a serving.

Two Forks

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