July 26: Chipotle Vegetarian Bowl–the at home edition known as Fauxpotle Vegetarian Bowl

It’s been a minute since I posted about anything new. I would tell you about the wonderful adventure of trying to move twice in three weeks (OH to GA, GA to DC), but I’ll give you the bottom line now: Don’t do it! lol Just don’t do that to yourself. Ever. Life in D.C. is quite different as a working professional, who’s technically unemployed until Wednesday, than it was as a free-spirited undergraduate. I found the basic establishments: grocers, Metro, gas station, and the Chemistry department where I’ll be working.

I can’t say I’ve tried many new things since May when I last posted. Relocating and some much needed R&R were priorities. Now that I have some semblance of normalcy in my life again, it’s time to try new things! Yay! Okay, so first up, what I’m calling Fauxpotle vegetarian bowl. My first weekend in the city, I went with a friend to the Smithsonian American Art Museum to see a special exhibit related to Black American life. We had lunch at the Chipotle on the next block and I ordered the vegetarian bowl.

I’m always looking for recipe ideas, and the vegetarian bowl seemed quite simple if only I could figure out the seasonings in the rice. I plan to save the mild sauce for another attempt. Baby steps. Search engines are a beautiful thing. I found this recipe that claims to be sources from Chipotle’s executive chef. I have my doubts, and I’ll tell you why in a minute. I made my grocery list and picked up ingredients.

Notice the recipe says to stir the rice in lime juice. The mere fact there was not a volume should have been a red flag. But hey, I’m just going with it. The fragrance of the lime juice reducing was wonderful. I cooked the rice without cilantro (I really need to start my herb garden because I will waste a bunch of cilantro), and after what seemed like forever, my rice was still wet, not as in water, but wet with sugar. The lime juice reduced to its sugar. Yes, yuck.

As my rice was messing up, I sauteed sliced green pepper (one large) and slices of half of a large red onion in chicken broth on high heat in a skillet. I liberally seasoned the vegetables with Cajun seasoning before cooking. In the microwave, I cooked half a bag of frozen sweet corn (about 2.5 cups). I added the corn to a pan of rinsed, canned black beans that were heating on low. Since I did not add liquid, I just warmed them.

In a large glass bowl, I mixed all the ingredients — including the gummy rice, which tasted surprisingly good, if not a little “lime-y”. Despite the texture and appearance, the Fauxpotle vegetarian bowl was quite tasty. And super cheap. I was able to make four servings (~1.5 cups per serving) for less than $5 total. I think that’s the cheapest meal I’ve made to date!

So, bottom line, the Fauxpotle vegetarian bowl is a keeper. In fact, I stocked up on black beans lol. After the epic fail on the rice, I went back to re-read the recipe to make sure I wasn’t crazy, and I saw a second recipe below. That one seems much more promising. It calls for the rice to be stirred in oil and cooked as usual. Then the lime juice is added. For you carnivores, adding meat and choice of sauce will make the dish more Chipotle-like. I like that this recipe is a basic recipe that can be tweaked with different seasoning, rice, beans, and vegetables. One of these days, I’ll try it with some thick white fish (like cod) and made a wrap. Perfect for lunch! The recipe written together is below.

Fauxpotle Vegetarian Bowl

Ingredients

1 large bell pepper

1 medium red onion

Chicken broth, enough to cover the bottom of a 10 in skillet about 1/4 inch

Your choice of seasoning. I used a store-bought Cajun blend

1 can of black beans, rinsed

2.5 cups frozen, sweet corn, cooked

4 cups of jasmine rice, cooked. Any kind of rice will do.

Directions:

Heat broth to boiling. Cook vegetables on high until desired tenderness.

Microwave the corn per manufacturer’s directions. Add to warmed black beans.

For the rice, follow Ramya Maddela’s recipe (Recipe#2).

Stir all ingredients together and enjoy! Happy cooking!

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February 27: Kroger Private Selection Sauteed Vegetable Lasagna and Roasted Peppers Sandwiches

It’s that time of year again: Lent. I have learned from 12 years of experience to not give up chocolate/sugar/sweets this year. I prayed about what I should sacrifice. I opened the refrigerator on Ash Wednesday, and my spirit said meat was the sacrifice this season. The first few days of Lent were rather traumatic because I have been craving beef for the longest. Ever since I started eating it again a few months ago, it’s like my body screams for hamburgers and steaks. Anywhoo…so, I made a grocery run on Saturday. I purchased green, red, and yellow bell peppers, a red onion, carrots and sliced mushrooms to roast for sandwiches. I was inspired by a sauteed vegetable sandwich at a local sandwich shop. I also hit up the frozen food aisle to stock up on vegetable stir fry, vegetables, and vegetable lasagna for those days when I have neither the time nor the desire to prepare fresh vegetables.

So, Monday night, I cooked the lasagna and roasted the vegetables. I did not feel like peeling carrots and I forgot about the mushrooms, so it turned out to be just peppers and onion. I coated the veggies with a little olive oil and sprinkled liberally with dried herbs. The vegetables cooked at 375 F until they became wilty (about an hour). The lasagna was only supposed to cook for 60-70 minutes. It turned into more like 90 minutes. For some reason, the center cooked really slowly. I used a thermometer to measure the internal temperature. After 50 minutes, the center was only 80 F while the rest of the lasagna was 120 – 130. The box recommended an internal temperature of 160 F.

I will say, the extra 20 minutes, while annoying (because I didn’t want to eat at 8:30 pm) was worth the wait. The lasagna was cheesy, flavorful, and hearty. I wouldn’t have expected the latter for a vegetable lasagna. The vegetables were carrots, zucchini, and yellow bell peppers. I think there is spinach, too, in the ricotta cheese layers. For $1.03 per serving, I really can’t complain. The size of the lasagna is ideal for a single person, though I was skeptical with the smaller box. Kroger has a bad habit of over-estimating the number of servings a product provides. But, as I said, I was pleasantly surprised. With a salad or additional vegetables as a side, the lasagna could feed 4 people easily and still have a couple of pieces left for seconds/leftovers.

Tuesday, I had a sandwich for lunch. Not such a good idea. First, I used sourdough bread from the bakery. I scooped out most of the bread so I could pile in more vegetables. I wrapped the bread separate from the vegetables and provolone cheese. I warmed the veggies and cheese in the microwave then built my sandwich. The sandwich was awesome. It was well seasoned, the cheese and bread added nice flavor and texture. The problem was the sandwich was soOoOoo messy. Juice from the vegetables dripped all over the plate and my hands. The bread was a little too doughy, so I will have to experiment with other breads. I probably should have toasted it in the oven, but I didn’t.

So, overall, I’m enjoying this vegetarian thing. I will likely begin to buy organic fruit and vegetables since I will consume much more than I normally do. I am looking forward to trying different vegetables. Next on my list is colored cauliflower; Kroger sells purple, orange, and green. I’m quite sad, however, that I will not be able to indulge shamelessly in corned beef and cabbage on St. Patrick’s Day. Technically, I can have meat on Sundays, but I think I can manage one year not following my tradition. I can still have the cabbage :o) I don’t add potatoes and carrots to my brisket and cabbage; this year I must make an exception because cabbage soup is so unappealing. I’m curious to see what God has planned that it was placed on my heart to give up meat.

February 8: Walnut-crusted honey mustard chicken breasts with roasted vegetables

In my continued quest to eat as much of my food as possible before the summer when I move, I thawed out some frozen chicken breasts I bought a few months ago during a sale at the grocery store. I’m not a fan of chicken breasts because I have to marinate them or work hard in some other way to season them and infuse them with moisture. Furthermore, they are super easy to overcook. And who wants to eat rubber chicken?

I intended to bake the chicken after I finished baking my wonderfully delicious chocolate cake, but it was enough just to clean the kitchen (I’m a very messy baker). So Wednesday morning I decided I would jazz up chicken breasts by making walnut-crusted honey mustard chicken to top my mixed greens from the seared salmon and couscous salad. I knew I should have purchased the 8 oz container, but in my delusion of thinking I’d actually eat more servings of vegetables compelled me to buy the 16 oz container of mixed greens. So, rather than waste food, which the whole point of this exercise was to avoid, I was up at 6 am crushing walnut halves in a Ziploc bag.

The  recipe is really quite simple. In a resealable bag filled with 2 cups of walnut halves and chicken seasoning, roll a glass or roller pin over it to pulverize the walnuts. A food processor or mini-blender works too. I didn’t do a very good job, which meant I had crispy walnuts. Buts that’s okay. The blackened walnuts added a nice smoky flavor to the chicken lol. As the oven heated to 450 F, I sliced half of a medium-sized red onion and two whole bell peppers (a yellow one and an orange one). I placed the vegetables in the bottom of a 13 X 9 aluminum foil lined baking dish that was sprayed with cooking oil.

In a medium sized bowl, I made honey mustard by mixing ~3/4 cup of Kraft Mayo, ~1/3 cup of yellow mustard, and honey to  taste (~2T).  I don’t buy honey mustard anymore, unless it’s in the form of salad dressing. When I was into making my own chicken tenders as a 20-something graduate student, being able to make honey mustard made life so much more enjoyable. Anyway, I digress (as usual hahaha). Once the honey mustard was prepared, I poured the walnut crumb-chunk mixture into a pie plate. I rinsed and dredged three chicken breasts (2 medium and 1 ridiculously large) in the honey mustard then rolled them around in the walnuts. I lay each breast atop the herb-seasoned vegetables in the baking pan. Into the oven the pan went until the breasts were slightly pink inside, which occurred after about 30 minutes. As you might imagine, the 2 medium-sized chicken breasts were a little more done than the 1 really large one.

Overall, I really enjoyed the walnut-crusted honey mustard chicken breasts. It was a reasonably simple dish to make. I used leftover onion and peppers from the seared salad recipe earlier in the week, which made this dish more cost-effective. Walnuts are rather expensive, but I have a huge bag from Sam’s that I use in baking. And making my own honey mustard cost pennies.  The chicken and vegetables on mixed salad was delicious. The first day I didn’t add dressing, yet the greens didn’t taste like rabbit food. The oil and juices from the vegetables was sufficient. I did use Vidalia onion and peppercorn salad dressing on subsequent salads, and the flavors were quite complementary.

I’ll definitely make this dish again. Some things I will change, however. The seasoning of the chicken was good considering I didn’t really do anything but add chicken seasoning to the walnuts before crushing. I’d also add pepper and a little salt either directly to the chicken or to the honey mustard. It was 6 am. I’m using that as an excuse because I always season my meat before cooking it. I will also put in a little more elbow grease and crush the walnuts a bit more. Coarsely crushed adds some character to the dish, but they did not stick as well to the chicken initially. I had to go back and fill in spaces after laying the breasts in the pan.

I have another package of chicken breasts in the freezer. I think I might poach them to make pulled chicken salad with walnuts and sliced red grapes, which are on sale this week. We’ll see.

Honey mustard: mayonnaise, mustard, and honey

"Crushed" walnut halves

Fresh from the oven

Walnut-crusted honey mustard baked chicken breasts