Two Bean Chicken Chili

Since we had a roast chicken earlier this week Matt decided to make one of his amazing chilis with the leftovers.

We decided to use some of the Vaquero beans we got from Rancho Gordo. For the second bean Matt uses garbanzo beans, they may not be traditional to chili but we really like the way they work with this kind of chili. This was such a tasty chili, I only wish I had made some cornbread to go with it.

Two Bean Chicken Chili

1 T olive oil
1 clove garlic, minced
1 yellow onion, peeled & chopped
1/2 t cumin
1/2 t dried oregano
2 T tomato paste
1 large can whole tomatoes, undrained
2 c chicken broth
1 14 oz can white beans, drained & rinsed (or 3/4 c dried beans soaked overnight)
1 14 oz can garbanzo beans, drained & rinsed
1 4 oz can green chiles, drained
2 c cooked chicken
salt & pepper
cayenne to taste

In a soup pot heat the olive oil over medium-high heat. Add the garlic & onion & cook until the onion is tender & translucent. Stir in the cumin, oregano & tomato paste. Add the tomatoes along with their juice, the chicken broth, beans chiles & chicken. Bring to a boil. Reduce heat to simmer & cover. Let simmer until beans are tender, for canned beans that should be about 1 hour for dried it took us 2 hours.

4 servings

Weekly Menu 2/9 - 2/13/09 & Moto-i

Minneapolis recently saw the opening of a sake brew pub called Moto-i, apparently it is the only sake brew pub outside of Japan. Well, Matt & I are big fans of sake so we had to go try it out. It was reasonably busy for a Saturday night but we had no problem getting a table right away without reservations. I was surprised at how many people were drinking beer instead of sake.

We ordered the sake flight of the three sakes they brew on site & really enjoyed them all plus the $12 price seemed really reasonable. As for the food Moto-i serves Asian inspired small plates & snacks to eat with alcohol. We ordered a few things to share; taro shoestrings, hosin pork buns, pulled chicken buns, chef's choice vegetable tempura & chinese fried noodles. Everything was really tasty, the pork buns were amazing, enough so that we each ordered a second. Matt couldn't stop raving about the chinese fried noodles full of black fungus, chicken & tofu. The thing that really threw us though was the tempura, we knew it was a small plate but we got 4 slices of zucchini for $5?! We both thought it was a total rip-off. Everything else seemed pretty well priced with the buns at $3 each & a big bowl of noodles for $9. We mentioned it to our waitress & her response was that we were making out good because the buns were such a good value. What?! Because one item is well priced they can over charge for another?

We decided to order a dessert & went with 4 donuts seasoned with sugar & five spice powder for $4. They are served hot & reminded me a lot of beignets. All & all, we'd go back to Moto-i though we wouldn't order the tempura again. Also we wouldn't order the sake fight as now we know which of their sakes we each like best.

Ok on to Menu Planning Monday...

My mom is having a big birthday this week, one that ends with a 0, so I'll be flying to Memphis to spend some time with her. That means I'll only be making meals on Monday & Friday. Matt is on his own the rest of the week.

Crockpot Porchetta - Matt has been asking me to make this again. He'll have leftovers to eat later in the week.
Spaghetti & Meatballs - Using some of the meatballs we have in the freezer leftover from meatball sandwiches.

This weekend we are giving ourselves a little staycation at a downtown hotel with some hotel points we saved up. Valentine's dinner will be a tasting dinner at Porter & Frye.

Slow Cooker Pot Roast

While I was making this week's menu Matt suggested I use the half a beef round we had in the freezer to make a pot roast.

To me that seemed like the perfect excuse to use the crock pot. Some days there is just nothing better than letting your food slow cook all day until its ready to eat without much fuss. The slow cooking made for a flavorful dish & some really, tender juicy meat, no knife needed. They flavor (& smell) that really stood out to me was the fresh rosemary, I so happy I had some on hand. This is one of those comforting meals you just crave in the middle of winter.

You could make the juices in the pot into a gravy at the end by mixing in a little cornstarch mixed with water but we chose to just ladle a little over the meat & vegetables like an au jus.

Slow Cooker Pot Roast

1 T olive oil
3/4 lb boneless beef roast
salt & pepper
1 large carrot, cut into large slices
1 large parsnip, cut into large slices
1 russet potato, peeled, cut in half & then each half quartered
1 large onion, peeled & quartered
1 garlic clove, smashed
1/2 T Worcestershire sauce
1 spring fresh rosemary, leaves removed from the stem & chopped (or 1/2 t dried)
1/2 t dried thyme
1/2 t dried morjoram
1 1/2 c beef or chicken broth (I used a mixture)

In a skillet heat the olive oil over medium-high heat. Salt & pepper the roast on all sides. Add the the skillet & cook until brown on all sides. Remove & place in crock pot.

Surround the beef with the carrots, parsnips, potatoes & onions.

Mix the garlic, Worchestershire, rosemary, thyme, marjoram & broth together. Season generously with salt & pepper. Pour over the beef & vegetables. Cook on low for 7 hours.

2 servings

Cinnamon & Chocolate Chip Cupcakes with Chocolate Rum Frosting

A lot of times when trying to come up with a cupcake to make each week I'll start by thinking about what ingredients I already have in the house. This week I had some mini chocolate chips leftover from making ice cream. I thought about using them with a raspberry flavored cupcake but then decided I really wanted chocolate & cinnamon.

The flavor of these cupcakes is a bit like a muffin but the texture is lighter. The icing is rich with a more of a glaze-like texture than a buttercream would have. I decided to add rum to the icing because I knew its flavor would compliment the chocolate & cinnamon well, plus I had an open bottle on hand.

Cinnamon & Chocolate Chip Cupcakes

1/4 c + 2 T all-purpose flour
1/4 t baking powder
1/8 t salt
1/4 t cinnamon
3 T unsalted butter, room temperature
1/4 c + 1/2 T sugar
1/8 t vanilla
2 T milk
1 large egg whites

3 T mini chocolate chips

Preheat oven to 350 F. Prepare 4 muffin tins.

In a small bowl mix together the flour, baking powder, salt & cinnamon.

In a large bowl cream together butter & sugar until light & fluffy. Add vanilla & beat. On low speed add half the flour mixture until just blended. Add milk until blended. Add remaining flour & mix until just blended.

In another bowl beat the egg white until stiff, glossy peak appear, about 2 minutes. Gently fold 1/3 of the egg into the batter until combined. Add remaining egg & fold until combined. Fold in chocolate chips.

Divided equally among the muffin tins. Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
Allow to cool before frosting.

Makes 4 cupcakes

Chocolate Rum Icing

2 T unsalted butter
3 T Hersey's Special Dark Coca
1 cup powdered sugar
2 T milk
1/2 t rum

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk if too thick or more powder sugar if too thin. Stir in rum. Allow to cool before icing cucpakes.

Enough to frost 6 - 8 cupcakes

Chorizo, Potato & Greens Soup

Last week we were watching Anthony Bourdain in the Azores on No Reservations & he kept talking about & showing this soup. A rustic soup of what was available, Portuguese sausages (or perhaps chorizo we weren't sure), potato, kale & cabbage. It looked so wonderful we decided to try our hand on it for dinner this week.

It really was a wonderful winter dish. We love the flavor of the chorizo & cabbage a perfect little touch of sweetness. Matt thought it needed a little more paprika though I thought it was fine. A lot of chorizo contains paprika in it so check the seasoning of your soup & add a little more if you wish.

Last time I used chorizo links there was some question about what I was using since many people in the States are only familiar with Mexican chorizo. So, I took a picture of the smoked chorizo I use for soups & such. This harder type of chorizo is more common in Europe especially Spain but I'm starting to see it a lot more around here. This is a local grocery store brand but we've also bought it at World Market in the past.

Chorizo, Potato & Greens Soup

1 T olive oil
1/2 large onion (about 1 1/2 c) chopped
1 large garlic clove minced
2 smoked chorizo links, sliced
1/4 t smoked paprika
5 c chicken broth
1 large russet potato, peeled & cut into 1/2-inch cubes
2 large kale leaves, stems removed & torn into large pieces
1 c cabbage, sliced
salt & pepper

Heat the olive oil over medium-high heat. Add the onions & garlic. Sauté until the onion softens. Add the sausage & paprika & cook while stirring a minute more. Add the broth, potato, kale & cabbage & bring to a boil. Cover & reduce heat to a simmer. Simmer for 15 minutes, the potatoes should be tender.

Serves 3