Black Bean Chicken Chili

Adapted from Our Best Bites - Mormon Moms in the Kitchen (White Chicken Chili)

I cooked up 4 Chicken Breasts with 5 pepper blend & garlic salt and some Chicken Broth.  I mixed this in the Kitchen Aide to shred it.

In a large pot I combined
64 oz Chicken Broth (or water and Kirkland Organic No Salt Seasoning, my replacement for Chicken Broth when I am out or don't have enough on hand)
6 cans Black Beans Drained
Shredded Chicken
2 can green chilies
2 tsp Cumin
1 med onion diced (or about 2 TBSP dried)
2-3 TBSP chopped Garlic (to taste)
2 tsp Oregano
1 tsp Dried Cilantro (a handful of fresh would be even better!)
1/2 tsp 5 pepper blend or more to taste
1/2 tsp salt or more to taste
1/8 - 1/4 C Lime Juice

combined and bring to a boil and simmer 15-20 min and then enjoy

Topping Ideas:
Sour Cream
Cilantro
green onions
Shredded Pepper Jack or Monterey Jack Cheese
Avacado
Tortillas or Chips
Lime Wedge

Garbanzo Bean Bread

Bean Flour Yeast Bread

 from http://karenhurd.com/pages/recipes/rp-beanflouryeastbread.html

1 1/2 cup lukewarm water
1 pkg. (2 1/4 tsp.) yeast
1 Tbsp. onion powder (or your choice of season)
2 1/4 tsp. salt or seasoning salt
1 tsp. xanthan gum (dough enhancer), optional
1 heaping Tbsp. real mayonnaise (I used coconut oil)
1 egg
2 1/2 - 3 1/2 cup garbanzo bean flour

Place water, yeast and salt in a bowl and whisk. Add onion powder, xanthan gum (if using), mayonnaise and egg. Whisk. Add bean flour and whisk or stir to incorporate. It should be the consistency of muffin batter. Place on counter and cover. Set timer for 2 hours. Allow it to sit and work. When time is up, the texture will be as it was before but sticky and fluffy. Sprinkle with additional bean flour over the surface "like a dusting" and cover again (not airtight). Place in refrigerator and allow to sit for 1 more hour.

To bake: Preheat oven to 350°.  Spray loaf pan. Let rise in warm place until double or at the top of the bread pan (30-60 minutes). Carefully place loaf into oven. Don't jar too badly or loaf will fall and it will have to rise again. Bake for 30 minutes. Remove from pan.  Place on a wire rack.

To bake pita bread:  Preheat oven to 450°.  Prepare baking stone by rubbing it with olive oil or spraying a cookie sheet. Use a 1/2 cup measure to scoop out batter and place onto stone or cookie sheet. If needed, spread dough to 1/4 - 3/4" thickness. Bake for 8-10 minutes until light to medium brown on top.  Toothpick should come out clean when inserted. Serve thin pitas without splitting.  Slice thicker pitas before serving.  

To bake breadsticks:. Place dough into a plastic food storage bag. Cut off part of corner and pipe long breadsticks onto prepared stone or sprayed baking sheet.  Make into different shapes (i.e. large pretzel - sprinkle with coarse salt, bake. Dip into cheese sauce or mustard). Bake at 450° for 8-10 minutes or until light to medium brown on top.

Note: when made without xanthan gum the bread gets a bit crumbly but still works. Herbs of your choice or cheese may also be added to batter. 

Makes one regular loaf or two small loaves
Makes 5-7 pita loaves
Makes 8-10 breadsticks

Crumbs?

Info that is good to know where to find!  :)

Making cookie crumbs

To make 1 cup of finely crushed crumbs, use the following amounts (amounts are approximate)... 14 Oreos 14 graham cracker squares 15 gingersnaps 28 saltine crackers 22 vanilla wafers 24 Ritz crackers 

breadcrumbs = bread crumbs   Equivalents:  1 cup fine dry breadcrumbs = 4 slices bread; 1 cup fresh breadcrumbs = 3 slices bread.

Heavenly Hummus

Take 1/8C sesame seeds, 1tsp cumin seeds if you have them, 1/4C water, dump that mixture in a bullet or similar blender, Blend this to a milky like consistency.

1 Can Chickpea, drained
Sesame Mixture from above (my replacement for tahini)
1/8 C Olive Oil
2 tsp chopped garlic (I used the big preminced jar from walmart)
1/8C Lemon Juice (fresh is great but I usually use the big bottle of lemon juice)
1/4-1/2 tsp salt
1 TBSP Cumin (omit if you used cumin seeds in sesame mixture)
2 tsp McCormick Perfect Pinch Roasted Garlic & Bell Pepper

Blend everything together in the blender until smooth!

Optional: try adding some avocado if you do you can leave out the olive oil

I use this on sandwiches instead of dressing.

Juicy Turkey

we kinda followed the citrus brine with this recipe from allrecipes

Prep Time:
20 Min

Cook Time:
3 Hrs

Ready In:
3 Hrs 20 Min

Ingredients

• 2 tablespoons dried parsley
• 2 tablespoons ground dried rosemary
• 2 tablespoons rubbed dried sage
• 2 tablespoons dried thyme leaves
• 1 tablespoon lemon pepper
• 1 tablespoon salt
• (we used fresh rosemary, sage and thyme and rubbed under the skin with butter)
• 1 (15 pound) whole turkey, neck and giblets removed
• 2 stalks celery, chopped
• 1 orange, cut into wedges
• 1 onion, chopped
• 1 carrot, chopped
• 1 (14.5 ounce) can chicken broth
• 1 (750 milliliter) bottle champagne
• (we skipped the carrots & celery and stuffed the bird with peeled oranges, wedged, & a peeled chopped onion)
• We dumped one bottle of sparkling grape juice over our turkeys and didn't even use the chicken broth.

Directions

1. Preheat an oven to 350 degrees F (175 degrees C). Line a turkey roaster with long sheets of aluminum foil that will be long enough to wrap over the turkey.
2. Stir together the parsley, rosemary, sage, thyme, lemon pepper, and salt in a small bowl. Rub the herb mixture into the cavity of the turkey, then stuff with the celery, orange, onion, and carrot. Truss if desired, and place the turkey into the roasting pan. Pour the chicken broth and champagne over the turkey, making sure to get some champagne in the cavity. Bring the aluminum foil over the top of the turkey, and seal. Try to keep the foil from touching the skin of the turkey breast or legs.
3. Bake the turkey in the preheated oven for 2 1/2 to 3 hours until no longer pink at the bone and the juices run clear. Uncover the turkey, and continue baking until the skin turns golden brown, 30 minutes to 1 hour longer. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

Citrus Turkey Brine

I got this recipe here at Allrecipes

we made this brine for our turkeys this year and "soaked" them for 2.5 days, in my opinion brine-ing is a MUST and turns our wonderfully juicy turkeys!

Prep Time:
10 Min

Cook Time:
15 Min

Ready In:
2 Hrs 25 Min

Original Recipe Yield 1 1/2 gallon

 

Ingredients

• 1 (12 fluid ounce) can frozen orange juice concentrate, thawed
• 1 orange, sliced
• 1 lemon, sliced
• 1 lime, sliced
• 1 tablespoon dried thyme
• 1 tablespoon ground black pepper
• 3 cloves garlic
• 2 bay leaves
• 1 cup kosher salt
• 1 1/2 gallons water

Directions

1. Combine the orange juice concentrate, orange slices, lemon slices, lime slices, thyme, pepper, garlic, bay leaves, salt, and water in a large stockpot; bring to a boil. Remove from heat and allow to cool to room temperature.
2. Wash and dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator. Allow turkey to marinate 1 to 2 days before cooking. Remove the turkey carefully. Drain and discard the excess brine and pat dry.
3. Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster.

Home Lunch

I have been pretty successful at home lunches, perhaps it is the child, I will soon find out since next year I will have a 1st grader to please.  But I wanted to share what I have done in hopes to help out others.

We started Home Lunch because my 1st grader (now 6th grader) threw most of her lunch away everyday... I saw money being thrown in the garbage! :(  So we started Home Lunch, she then had her leftovers as an afterschool snack, in the beginning she would throw things away at school.  She couldn't lie when I asked and so I started asking daily if she had thrown her lunch away, it only took a month and she learned that was unacceptable.  If she had thrown her lunch away she wouldn't get a special snack/treat in her lunch the next day. (see later on when I tell you about our snack system)

in the beginning it was just sandwiches, occasionally a lunchable when they are on sale for $1.  We added a short Thermos Food Jar, I was going to snap a picture but it is in her lunch at school with Pizza Rolls in it.  :) so here is a picture from the thermos site, we did try a "store brand" thermos but I like the metal food thermos best!

The Thermos has opened us up to lots more options!
What we have done in our thermos:
burrito cut in half so it fits (I used to buy the el monerety kind but I now make my own frozen burritos), chicken nuggets, pasta... even those michelena meals that are about .88 at walmart (we don't do those often once or twice a month), pizza rolls, I get them when they are on sale, so I am guessing sending 5 in her lunch today cost .40 at the most.  We haven't done soup but we are thinking of branching out in that direction.  Also any dinner leftovers my daughter wants to take we warm up the food to HOT  and by lunch it is perfect!

From time to time (when she asks) I allow her to take cereal in a plastic container (an old sour cream with lid) and buy a carton of milk for .30 at school.   She loves salad and so she likes to take that often, at our house we usually top our salad with a taco salad like bean mixture.  quesadilla.  we do wraps with pb & honey in them too.

other supplies that I love, I have bought the solo brand side cups, that you get ranch or sour cream in at a restaurant.  They sell them at costco for about $10 for the cups $10 for the lids, so for $20 I have 1000 cups, we use these for dressings for salad, hummus with crackers, pb with apple slices, ranch for veggies.

okay Snacks at our house:  the kids can have whatever regular snacks they like, fruit, veggies, slice or bread, hummus, etc, but we have a list of special snacks: string cheese, granola bar, fruit snacks, cookies, cake & candy if we have any, fruit leather,  caprisun.  They are allowed to have any 2 special snacks per day.  This has worked like a charm, they budget their snacks, and know when they are done for the day and then go to the fruit drawer.  :)

So each day I suggest main dish/sandwich, a fruit or veggie or both if she wants, and then a snack/special snack, if she isn't using a special snack for a drink we send a water bottle with her.  I made her lunches in 1st grade, helped her in 2nd and by 3rd she was making her own but runs what she is putting in it by me.

**She gets to have School Lunch once a week, this way I know she will eat it all cuz it is something she wants**

If this hadn't worked with my daughter, my next course of action would have been for her to loose after school snack until she took time to eat her lunch each day.

I hope this helps others and would love people to leave comments with ideas they have come up with!  :)