Friday, June 24, 2011

Vegetarian Crockpot Taco Soup

My family is trying to cut back on our grocery budget so my husband has agreed quite willingly (surprises me every day I tell ya) to cut back on meat. This recipe is one that made him think he can cut meat down to just 2-3 times per week. I made it a little on the mild side as I don't do spicy and my boys are little and won't do spicy either so my beloved added tabasco sauce and cayenne pepper to his bowl to add some heat. You are welcome to make it hotter or keep it mild. Whatever your tastebuds desire :)

1 1/2 c. dried pinto beans--soaked, drained, cooked, drained again
1 1/2 c. dried kidney beans--soaked, drained, cooked, drained again (I did the soaking and draining and such of both types of beans at the same time in the same pot)
2 c. frozen corn kernels
1 14.5 oz can diced tomatoes, juices included (don't drain)
1 can Rotel, juices included
3-4 cups water depending on how much broth you want
2 t. chili powder
2 t. onion powder
2 t. cumin
1/2 t. garlic powder
1/2 t. salt (more to taste when done if needed)
cayenne pepper to taste (optional)

I soak and cook the beans (I did mine in the same pot together) before hand. Add all ingredients to the crockpot. If you want you can use 2 taco seasoning packets instead of the individual spices but I use half the amount of each spice for my own taco seasoning so I doubled it to equal 2 packets. Cover and set on low for 9 hours (or high for 4.5 hours). It is amazing and full of flavor! You can cut back on the beans and add some meat if you like as well. If you can eat dairy, go ahead and top with some cheese. You could also add tortilla chips to the bowl when serving for a nice garnish and tasty addition. It's flexible and delicious. Enjoy :)

Monday, June 13, 2011

Yellow Rice

I've tried to make a yellow rice similar to the Vigo brand mix I used to buy in the store (until I looked at the ingredient list). It's never worked out and my beloved husband adores that stuff. Well, tonight I got it right! Praise the Lord! Here's the fruit of my labor.

2 T olive oil
1 small to medium onion
1 bell pepper (I used 1/2 red, 1/2 green)
3 cloves garlic
2 c. brown rice
1 1/2 t. turmeric
1 t. cumin
1/4 t. cayenne pepper
5 c. broth (or water and bouillon)--but use the amount needed based on your brand of rice
1 chicken breast
salt to taste

Heat up the oil in a pot. Chop the onion, garlic and peppers (I use my food processor for this step) and add to oil. Saute until onions are translucent. Add in the brown rice and toast the rice about 5 minutes. Add in turmeric, cumin and cayenne pepper coating the rice. Add broth (or water and bouillon which is how I make it) and bring to simmer. Cover and cook until broth is absorbed. While the rice is cooking, boil a chicken breast. When cooked through, remove from water and shred with two forks. After rice is done, mix in shredded chicken and salt to taste. Serve and enjoy! You can also use beef or beans with this too or use it in taco's or enchiladas or burritos. It's very verstaile.