Black Bean and Sweet Potato Chili from Super Seeds

My new year started out with a bang! I was fortunate to get to share some healthy cooking with WGN TV on New Year's Day.  I made Black Bean and Sweet Potato Chili from Super Seeds. This recipe is truly one of my favorites. It's quick to come together, it's nutritious, and it's really delicious. In case you didn't get to see it, I'm sharing the recipe here, too. Also, here's a link to my segment.

Black Bean and Sweet Potato Chili (from Super Seeds: The Complete Guide to Cooking with Power-Packed Chia, Quinoa, Flax, Hemp & Amaranth)

Makes 6 Servings

Ingredients:

1 tablespoon olive oil

3 medium onions, cut into medium dice (approximately 3 cups)

3 medium garlic cloves, minced

1 jalapeno pepper, ribs and seeds removed, minced

1 medium sweet potato, peeled and cut into medium dice

¼ cup plus 2 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon dried oregano

½ teaspoon salt

1 28-ounce can crushed tomatoes (3 cups)

1 15-ounce can black beans, drained and rinsed (or 1 ¾ cups cooked black beans)

1 cup prepared quinoa

Preparation:

1. In a large pot, heat olive oil over medium-high heat.
2. Add onions, garlic, jalapeno pepper, and sweet potato. Saute approximately 5 minutes, or until vegetables are soft.
3. Add remaining ingredients, and bring to a boil.
4. Reduce heat and simmer for 20 to 25 minutes, or until heated through. 
   
   Happy Cooking!
   Kim
   
   My new book,  Super Seeds, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen & Gluten-Free Vegan Recipes.

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Chocolate Rice Pudding on WGN-TV

 ARGHHHH.....

The problem with being a technically deficient blogger is that sometimes you can really mess up your site.  

Today, somehow, I deleted this entire post including the video of me cooking Chocolate Rice Pudding on WGN-TV.  

Take my word for it, because that's all I can show you now, it went pretty well.

I can't show you that anymore, but I can still provide you with the recipe.  So, without further ado ....

Chocolate Rice Pudding (from Welcoming Kitchen: 200 Delicious Allergen and Gluten-free Vegan Recipes.) 

Makes 6 Servings

Ingredients:
3 cups rice milk
1 cup brewed coffee
2/3 cup turbinado sugar
1 tbsp. vanilla
1/2 tsp. cinnamon
1/4 tsp. salt
1 cup rinsed arborio rice
2/3 cup allergy-free chocolate chips 

Preparation:

• Preheat oven to 325.
• In a medium saucepan, combine rice milk, coffee, sugar, vanilla, cinnamon, and salt.  Bring to a boil.
• Combine rice and chocolate chips in a 2-quart casserole.  Add milk mixture; stir to combine. 
• Cover and bake 1 hour.

Happy Cooking!
Kim

My new book,  Ancient Grains: A Guide to Cooking with Power-Packed Millet, Oats, Spelt, Farro, Sorghum & Teff (Superfoods for Life), is available now! You can also find tasty recipes in  Super Seeds and Welcoming Kitchen: 200 Delicious Allergen- & Gluten-Free Vegan Recipes.

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Cooking Allergen-free and Gluten-free on WGN -- Thanks!

Phew ... my first TV appearance happened today, and I think it went ok.  I was a little flustered, but overall, I think it went pretty well.

Here is my TV Debut as seen on the WGN Midday News in Chicago.

 

I owe the hugest thank you to WGN for this opportunity.  Thank you, also, to Enjoy Life foods, who generously provided me with chocolate chips to practice at home and for my demo today.  (Really, thanks to Enjoy Life for making chocolate chips that I can serve to my family and guests with confidence in their safety!)

Megan and I are on a journey here -- cooking, talking, and writing about how to make every kitchen a Welcoming Kitchen.  We hope these recipes help make your Welcoming Kitchen a little sweeter this spring.

Thanks for all of your support!

Happy Cooking!

Kim

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WGN Lunch Break Recipe - April 2, 2010

Welcome to Our Kitchen 
-- Our Allergy-Free, Gluten-free, and Vegan Kitchen--


Here are our recipes that are on WGN Lunch Break today! If you are a regular follower, thanks for checking in - we so appreciate your support and encouragement. If you are a new follower today, please sign up for our email notifications or become our follower on Facebook or Google!


We are thrilled that you found us! Kim and I have been on quite an adventure together to develop our Welcoming Kitchen...and we are loving it! We are a dynamic duo of a dietitian and a mom-taught cook! If you want to know more about our history and who we are: please click here or here!


Here's a Welcoming Kitchen apple crisp that not only is gluten-free, but also oat-free. The coconut oil gives it a hint of coconut flavor and the topping is really crispy.  


Here is our first recipe from our WGN Lunch Break segment!


Crispy Apple Crisp  

Makes 6 servings (or 4 more-generous servings)
Serve this apple crisp on its own or with sorbet or coconut-based ice cream.  

Ingredients:  
6 medium-sized apples 
1 1/2 cups gluten-free crispy rice cereal 
1/2 cup maple syrup 
1/4 cup coconut oil  

Preparation:
Preheat oven to 400. Lightly oil a 2-quart baking dish or square baking pan. Finely crush 1 cup of crispy rice cereal into a powder. (A food processor works well for this.) 

Peel and thinly slice apples. Lay apple slices into the baking dish. In a small bowl, combine cereal flour, remaining cereal, syrup and coconut oil. Pour topping over apples, pat to cover. 


Bake 40 minutes or until golden brown and bubbly.  
Serve and Enjoy!!

Happy Cooking!
Kim & Megan

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Chocolate Sunflower Seed Butter Cups - Lunch Break Recipe - April 2, 2010

This recipe is a sneak peak of a fantastic recipe from our upcoming Welcoming Kitchen book due out next spring.  This recipe is a great example of Welcoming Kitchen cooking ... Even when you are living with dietary restrictions, you can still enjoy delicious treats!

(Note: Since some commercially available sunflower seed butter is made on shared equipment with soy, you can make your own if you need to by grinding lightly toasted sunflower seeds in a food processor.  Add a little canola oil if you need a smoother consistency.)

Chocolate-Sunflower Seed Butter Cups

Makes 24

Ingredients:

1 cup crispy rice cereal

1/2 cup sunflower seed butter

2 cups allergen-free chocolate chips

Preparation:

Line a mini muffin pan with paper liners.

In a food processor, combine rice cereal and sunflower seed butter.  

Blend together until cereal is completely broken down.

In a small saucepan, heat chocolate chips over medium heat, stirring continuously, 

until chocolate is half-way melted. 

Remove from heat and continue stirring until completely melted.

Spread 1 1/2 teaspoons melted chocolate into each muffin paper.

Top chocolate with 1 teaspoon sunflower seed butter mixture.

Top each candy with 1 1/2 teaspoons melted chocolate.

Refrigerate for at least 1 hour before serving.

Keep candies in the refrigerator before serving, as the chocolate will begin to melt in a warmer room.

Happy Cooking!

Kim

My new book,  Ancient Grains: A Guide to Cooking with Power-Packed Millet, Oats, Spelt, Farro, Sorghum & Teff (Superfoods for Life), is available for pre-order now. Super Seeds, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen- & Gluten-Free Vegan Recipes.

 

  

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