How pinteresting: Slow cooker chipotle black beans over rice

Two important things before we get to the recipe: a) Happy 60th Birthday to my dad!

b) tomorrow is my one-year blogiversary – check back for an exciting giveaway from Firebird Chocolates!

And now, the pinteresting recipe:

(pinned here, via)

I spotted this slow cooker chipotle black bean dip Monday and immediately re-pinned it. It has easy and quick written all over it. I also happened to have nearly all the ingredients in my pantry, which meant I could whip up dinner without running to the store. #winning

I don’t, however, consider tortilla chips to be an appropriate carb base for my dinner, so instead I enjoyed this marvelous dip over brown rice, (I think quinoa would be a great alternative). The leftovers I wrapped in a warm flour tortillaland tortilla. ‘Twas scrumptious. It isn’t pretty, but then again, this is a meal comprised mostly of beans. You can’t expect too much.

Slow Cooker Chipotle Black Beans & Rice

Adapted from this recipe

Serves 4

Nutritionals: 387 cal, 41g carb, 14g fat, 23g pro, 9g fiber, 3g sugar

Ingredients

1 can black beans, rinsed and drained

1 can non-fat refried beans

1 cup salsa (I used Kirkland Organic)

10 oz frozen corn

2 chipotle chiles, diced (in adobo sauce)

6 oz shredded cheddar cheese, divided into 4 oz portion and 2 oz portion

1 small onion, diced

1 tsp cumin

1/2 tsp garlic powder

Directions

In slow cooker, combine black beans, refried beans, salsa, frozen corn, chipotle chiles, 4 oz cheddar, cumin and garlic powder. Heat over low for 2 hours. Add onions and stir to combine. Continue cooking for 2 additional hours.

Serve over brown rice or quinoa (or use as a dip). Top with remaining cheese, sour cream (or plain Greek yogurt), green onions, avocado and tomatoes.

Enjoy!

 

I’m linking up with Camille at All Things Lovely for her Pinterest Recreation Linky Party – check out what others are recreating here.

What is your favorite use of chipotle peppers?

Bring me warmth

I hate winter. I have really poor circulation, so when I get cold it takes forever to warm up. My toes are still freezing….after 2 hours of sitting under a blanket while grading papers and drinking hot tea. So I’ve been combating the weather with lots of warm foods.

Thanks to Jenn for hosting another What I ate Wednesday!

I’m bringing you Sunday’s meals, because decorating the Christmas tree is involved. Coming home to a lit tree is the only thing that makes winter enjoyable…too bad Christmas is only 4 days in to winter and I have to suffer through another 3 months of  bleakness.

Brunch

consumed around 11…yeah, pumpkin steel cut oats just don’t get old

Snack

Trader Joe’s Mediterranean Flat Bread (x2), roasted garlic hummus, apple, as well as some unphotographed almonds and raisins

Christmas tree decorating fuel

hot chocolate with a chocolate peppermint stick stirrer

Dinner

Key Lime spiked seltzer, salad and coconut lime chickpeas over brown rice – this earned the (vegan!) stamp of approval from the hubs!

This was supposed to be something pinteresting. I pinned this coconut lime chicken and chile recipe

via pinned HERE

 a while back and was excited to try it. However, after defrosting my chicken I discovered it had gone bad! Chickpeas to the rescue! As well as a host of other changes, of course. I just can’t help myself.

Coconut Lime Chickpeas

Adapted from this recipe

Ingredients

1 can chickpeas (garbanzo beans), rinsed and drained

2 tsp Extra Virgin Olive Oil

4 cloves garlic, minced

1 tsp curry powder

1 tsp turmeric

1 tsp cumin

1/2 tsp oregano

1 14 oz can light  coconut milk

1 4 oz. can diced green chiles

2 TBS lime juice

1/2 cup sweet (or yellow) onion, chopped

3 tsp frozen cilantro cubes (can sub 3 TBS fresh cilantro)

Directions

Heat oil over medium in a large skillet. Add garlic and chickpeas. Stir to prevent burning of the garlic, and cook 5 minutes. Add curry, turmeric, cumin and oregano, stirring to combine. Cook 1 minute. Add coconut milk, green chiles, lime juice, onion and cilantro. Reduce heat to medium-low and simmer for 15 minutes, stirring occasionally. Serve over brown rice.

This was so delicious. I was a very happy camper to be eating leftovers for Monday’s lunch. Link up your pinteresting recreations over at All Things Lovely!

Have you had an epic chicken (or other meat) failure? How did you fix the situation?

Linkity link

Have I mentioned lately how much I adore Trader Joe’s? Monday marked the one-month anniversary of their opening, on the opposite side of town, and I’ve already been six times. Six. I need to buy TJ’s stock.

Today’s meals included a lot of Trader Joe’s items, including a new contender for my favorite salad dressing, (which is a really hard title to win).  Today’s meals are also coming to a the blogosphere via Jenn’s oh-so-fabulous linky-party. Thanks for hosting Jenn!

B

A surprise latte from my amazing co-worker 🙂

As well as a slice of baked banana nut oatmeal (recipe to come)

L

Salad and leftover Flying Goat Providence pizza (goat cheese, roasted red pepper, tomato, garmelized onions and pine nuts). I went to the goat with a friend last night before we saw Miss Representation – which was awesome! But a recap deserves its own post.

S

A honeycrisp, nanner, and random samplings of crackers

D

Key lime spiked seltzer, super thick and creamy potato leek soup with bacon (recipe to come), salad with my possible new favorite dressing:

Trader Joe’s Cilantro

S

Some of these may be devoured…

And last, but least, I attempted a pinteresting outfit recreation for the first time! Thanks to Camille for hosting another Pinterest Recreation Linky-Party! Go link up your pinteresting recreations here!

(Via, pinned here)

Ad my version – not posed…paying attention to Rilo 🙂

Mustard cardi: Target, striped top: Loft, scarf: Target

What is your favorite potato leek soup recipe?