Slow Cooker Chicken & Date Tagine

This recipe was so incredibly easy I could cry. Okay, not really cry, but I did a lot of multitasking while the chicken and rice simmered away in my Crock Pot. This was a good thing as I did make it to the gym for my first yoga class in months. Little did I know that this particular yoga class was a "hot" yoga class (85 degrees to be exact) and was a level II or III vinyasa class. Yoga kicked my butt a little. I needed an easy meal. It also made the kitchen smell heavenly.

Justin originally made fun of me when I said we needed to buy dates. He said, "Who are you? My grandma Dorthy?" He then proceeded to ask me while we were checking out if I needed any bridge mix or hard candies. Never a dull shopping experience with the Nickels:) Anyhow, as I said before this recipe is incredibly easy. Sweet dates simmer with whole grain brown rice, Moroccan spices, and boneless skinless chicken thighs. To freshen the dish up after cooking, I topped the dish with slivered almonds and cilantro. My Slow Cooker Chicken & Date Tagine will surely warm you up on a chilly winter night.

Slow Cooker Chicken & Date Tagine
adapted from Williams Sonoma One Pot of the Day

1 cup whole grain brown rice
2 1/2 cups chicken broth
1/2 cup dates, chopped
1 onion, finely chopped
1 lb. boneless, skinless chicken thighs
2 teaspoons garam masala
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/8 teaspoon cayenne pepper
1/4 cup slivered almonds
Freshly chopped cilantro for garnish
Salt & pepper to taste

Place all ingredients in your slow cooker. Cover and cook on low for 4-6 hours or until the rice has absorbed most of the liquid. Top with almonds and cilantro before serving.

Scrambled Tofu Enchiladas

I've been a power house in the kitchen today! Breakfast for the week, done. Lunch for the week, done. Dinners for a majority of the week, done. Photos for future posting throughout the week, done. I've also prepped a few things and froze them for next week's menu. With grocery prices slowly on the incline, I've been finding it helpful to stretch my ingredients such as meat by bulking up on veggies in my recipes. For example, the Italian turkey sausage I bought came in a 16 oz. tube. I went ahead and cooked the entire tube, but split half for this week's pizza which is also topped with peppers and fennel, and am storing the other half for next week since we will be out of town over the weekend. Same with some of my chicken. I cut two of the four breasts into bite size pieces for the roasted tomato and zucchini dish and froze the other two for next week. It just makes sense, saves us money, and me a lot of time.

Since I've been such a power house today, I thought it might be fun to share a bonus recipe with you all. Over the holiday break, I stumbled upon a tofu scramble. I made it last week for my morning eats. It was pretty good, but I thought I could elevate it by turning it into breakfast enchiladas. I am not one who really eats a lot of sweets in the morning. Plus, cereal never fills me up and yogurt makes me feel empty by 9:00 a.m. I usually make some sort of egg casserole, but I'm kind of maxed out on egg casserole for now. I think this Scrambled Tofu Enchilada recipe will do the trick. Not to mention that my breakfast is ready for the entire week.

Green pepper, onion, zucchini, and black beans are scrambled with tofu seasoned with a southwestern kick. I then wrapped the scramble in stone ground corn tortillas and topped with enchilada sauce and mild cheddar cheese. It is a breakfast worth shouting ole!

Scrambled Tofu Enchiladas
adapted from Bon Appetite's Tofu Scramble

1 yellow or white onion, finely chopped
1 green bell pepper, finely chopped
1 small zucchini, finely chopped
1 can black beans, drained and rinsed
1 14 oz. block extra-firm lite tofu
4 tablespoons taco seasoning (I used Penzy's)
12 stone ground corn tortillas
1 28 oz. can enchilada sauce (I used Old El Paso as it is wheat free)
1 cup shredded 2% cheddar cheese

Place the tofu on a plate lined with two layers of paper towels to absorb excess liquid. Using a fork, smash the tofu. Let set for a few minutes so the paper towels can absorb more of the liquid.

While the tofu is draining, heat a large non-stick skillet over medium heat. Spray with non-stick cooking spray and add the onion and pepper. Cook, stirring occasionally until the vegetables have softened (about 3-4 minutes). Add the beans, tofu, and taco seasoning. Cook for an additional 3-4 minutes, stirring occasionally, until the mixture is heated through. Remove from heat and set aside.

Preheat your oven to 350 degrees. Spray a 9' x 13' casserole dish with non-stick cooking spray. Set aside. Place the tortillas on a plate. Cover with a damp paper towel. Microwave for 2 minutes or until the tortillas are pliable enough in which to work. Spoon 2-3 tablespoons of the tofu scramble onto a tortilla. Wrap and place seam side down in the casserole dish. Repeat with remaining tortillas. Pour the enchilada sauce over the enchiladas. Sprinkle the cheese over the enchiladas and bake for 30 minutes or until bubbly. Makes 6 servings, 2 enchiladas a piece.

Smoky Bean & Soyrizo Stuffed Sweet Potatoes

Gah! The dark of winter nights is upon us! Thus, I have lost my natural light for photos unless I want prepare my food at 3:00 p.m. I've heard about light boxes, but I'm just not ready to endeavor on that mission. I'm still trying to keep things pretty photographically organic around here at A Nickel's Worth of News. It is just turning out to be a lot of work to make sample plates on the weekends between the hours of 11:00 a.m. to 3:00 p.m. That is not going to happen. Well it was happening for a while and the pictures were great, but that isn't real life in the kitchen. Here is what real life looks like at 6:07 p.m. on a Saturday night...

Pretty appetizing, bright, but not as good as some of my other photos. Sure I dressed her up to make it a good picture, but it is all about the lighting. I'm not going to beat myself up over it anymore. This little spud was darn tasty and very healthy for a weekend meal. It was also a revamp of a previous post back in May for my Smoky Bean & Soyrizo Burritos. I took the bean mixture, which is similar to a vegetarian chili, and stuffed my sweet potatoes. Top it off with a cool dollop of light sour cream and green onions and you've got a healthy meal that no one would suspect is all that healthy. Top notch, top notch.

Smoky Bean & Soyrizo Stuffed Sweet Potatoes

4 small sweet potatoes
2 cans great northern beans, drained & rinsed
1 link soyrizo, casing removed
1 cup water
2 tablespoons tomato paste
2 tablespoons packed brown sugar
1 tablespoon apple cidar vinegar
1 tablespoon smoked paprika
1 tablespoon dried oregano
1 teaspoon dried thyme
1 teaspoon cumin
1/2 teaspoon salt

Preheat your oven to 350 degrees. Prick each sweet potato with a fork and place on a cookie sheet sprayed with non-stick cooking spray. Bake the sweet potatoes for 45 minutes to an hour depending on the size of your sweet potatoes.

Meanwhile, heat a large soup pot over low heat. Combine the remaining ingredients. Bring to a gentle simmer and continue cooking, stirring occasionally, over low heat until the potatoes are done baking. When you are ready to serve, take the potatoes out of the oven. Split each potato in half and top with the bean mixture. Garnish with cheese, sour cream, and green onions or other baked potato toppings if desired.

Saturday Menu Post

Before we enjoy the final recipe of the week, I wanted to get the weekly menu post up since it has been in my purse for the last few hours. I was not able to locate soyrizo at any of the grocery stores near my house. So, I scribbled down a quick menu of recipes I've been wanting to experiment with, made a grocery list, including last week's soyrizo item, and headed out to good old Trader Joe's. Low and behold, I found my soyrizo to be able to complete the stuffed sweet potatoes. Great success!

This week's menu uses a lot of chicken; however, one recipe I hope to make uses boneless, skinless chicken thighs. The other boneless, skinless chicken breasts. I figure with the use of two different cuts, there will be enough variety that we won't get sick of chicken. Which I've done a lot in the past. I'm also not worried about using the darker side of the bird. Dark meat, once frowned upon, actually has some great health benefits when you remove the skin and bones. Recent studies from the department of agriculture have found that their are nutrients in dark poultry meat that actually might provide protection from heart disease. Dark meat also contains more B-vitamins and minerals than its white counterpart. Fascinating right? Anyway, here is the rundown:

Sunday 1/6          Slow Cooker Chicken & Date Tagine with Brown Rice & Green Beans

Monday 1/7         Leftovers

Tuesday 1/8         Chicken with Roasted Tomato Sauce over Zucchini Noodles

Wednesday 1/9    Leftovers

Thursday 1/10      Sausage, Fennel, & Pepper Gluten-Free Pizza with Salad

I am not planning on any recipes for the weekend, as we will be out of town to visit my sister in Omaha:) So looking forward to some great shopping! Here are the grocery and pantry items you will need:

1 lb. boneless, skinless chicken thighs
1 lb. boneless, skinless chicken breasts
8 oz. Italian turkey sausage
1 bag lettuce mix
2-3 zucchini
1 bulb fennel
1 lb. roma or cocktail tomatoes
2 yellow or white onions
1 bulb garlic (if you do not have any from previous grocery visits)
1 box chicken broth (check ingredients for gluten free brands)
1 jar roasted red peppers
1 jar capers
1 bag dates
1 bag slivered almonds
Rapid rise yeast
Eggs
1 bag 2% mozzarella cheese
1 bag frozen green beans

Pantry items you will need:

Extra virgin olive oil
White wine vinegar
Gluten-free flour blend (I use Cup 4 Cup or Domata with the xanthum gum included)
Granulated sugar
Cayenne pepper
Cumin
Dried Italian herbs or herbs de Provence
Dried minced onion
Garlic powder
Ginger
Turmeric

Happy shopping to you all! Have a great weekend!

Chicken Tomato Hot Pot

I am very proud to say, I made it to the gym on a Friday after work. I'm not sure that has ever happened during my entire career. Ever. Lately, I've been feeling a little guilty about my lack of gym attendance. But, what is one to do when you are given doctors orders not to exercise for 4-6 weeks? Last week I was finally feeling back to my old self, but knew I needed to take exercising pretty slow. So, I've just made it my goal for the last two weeks to get to the gym at least 3-4 times per week and walk. It has been just enough of a workout and I've been able to commit to it. That is pretty big. Next week, I plan to continue walking and add a little bit of gentle yoga. Good, good things my friends. Good chillaxing, positive things.

The last two evenings have been a little chilly, so I am very pleased I made this Chicken Tomato Hot Pot. In place of pasta noodles, I used whole grain brown rice. One of the hardest parts of going on a gluten-free diet is figuring out how to get whole grains into your diet since a majority of the population obtains their's from wheat based products. While some pastas claim to have used whole grains, they have been processed in some form or another. Lately, I have been trying my best to eat fewer processed foods. This dish was a pretty good recipe of unprocessed meets comfort food since it has been kind of chilly here in K.C. We were pretty happy with the results. Who doesn't love a good meatball? (I say that with my best, eh hem, my worst Italian accent.)

Chicken Tomato Hot Pot

8 oz. ground chicken
1 yellow or white onion, chopped
1 clove garlic, pressed or minced
1 tablespoon Italian flat leaf parsley, finely chopped
1 tablespoon cornmeal
1/4 teaspoon salt
1/8 teaspoon black pepper
2 cups low sodium chicken broth
1 14.5 oz. can diced tomatoes
1 tablespoon tomato paste
1 cup jarred marinara sauce
1 tablespoon dried Italian herbs
1 cup whole grain brown rice
More salt and pepper to taste

In a large mixing bowl, combine the ground chicken, onion, garlic, parsley, cornmeal, salt, and pepper with your hands. Chill for 10 minutes to let the cornmeal bind the chicken together. While the chicken mixture chills, mix the chicken broth, tomatoes, tomato paste, marinara sauce, and herbs together in a large soup pot. Bring the tomato mixture to a simmer. Add the rice to the tomato mixture. Stir and simmer for 20 minutes. Remove the chicken mixture from the fridge. Shape into balls and carefully spoon into the tomato and rice. Simmer for another 20-25 minutes or until cooked through.

Very Veggie Pad Thai

Why hello there 2013. Yesterday, I was a little on the negative side. After my feelings purge on the blog, I saddled up on my unicorn and started to think about everything I am grateful for and how freakin' strong I am. Yes 2012, I kicked your ass. I may have almost burnt out, I may have been hit by a car, I may have been cut open, but I survived. So, I welcome you 2013 with the quest for happiness and making that little flame inside of me not just flicker, but freakin' beam.

Whew! Enough with the feelings stuff. Now on to ways I am working towards my pursuit for radiating positivity. Like I had said yesterday, I've let stress pack on a few lbs. this past year. I know one sure fire way to feel better about my outlook is to eat the best that I can, exercise, and get rid of those stupid stress pounds. Adding more veggies to your diet is an easy way to do so. Plus, doesn't the color of this dish just make you smile?

I love my new veggie spiralizer so much I could just scream. Look at how lovely and curly my girly veggie noodles are! My vision was to make a vegetarian, winterized version of my Grilled Chicken Thai Salad. I had to make a few modifications due to lack of ingredients at my local grocery store from this week's shopping list. I had originally planned on adding bean sprouts, tamarind paste or sauce, and neglected to add pad thai noodles to the list. I did have some Chinese rice noodles on hand, but if you would like to totally omit grain based noodles in this recipe you can. And, if you don't have a veggie spiralizer simply chop your veggies into matchstick or julienne style pieces. Regardless, I do not think you will be disappointed in this recipe. Start your health kick off right with this dish. It will make you feel and radiate positive energy!

Very Veggie Pad Thai

4 oz. rice noodles
1 sweet potato, spiralized or julienne
1 zucchini, spiralized or julienne
1 beet, spiralized or julienne
1 cup light coconut milk
3 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon grated ginger
1/2 teaspoon sriracha sauce or chili paste with garlic
1/4 teaspoon sesame oil
2 tablespoons lime juice
Zest of one lime
2 tablespoons chopped cilantro
2 tablespoons chopped mint
1/4 cup peanuts
1/4 cup green onions

Boil rice noodles according to package directions, drain, place in a dish, and set aside. Bring a large non-stick skillet to medium-high heat. Spray with non-stick cooking spray and add the sweet potato and zucchini. Stir fry for 3-4 minutes or until the veggies begin to soften. Remove from heat. Place the sweet potato and zucchini in the same dish you placed the noodles in. Place the skillet back on the stove top and spray again with non-stick cooking spray. Add the beet. Stir fry for 3-4 minutes or until the beet begins to soften a little. Place the beet in a separate dish from the noodles, sweet potato, and zucchini so the beet does not stain the other veggies. In another medium sized dish, combine the coconut milk, soy sauce, ginger, sriracha, sesame oil, lime juice, lime zest, cilantro, and mint together. Pour half of the mixture over the rice noodle mixture. Toss until the noodles and veggies are coated. When you are ready to plate the dish, place 1 cup of the rice noodle mixture onto your plate. Top with the beets. Drizzle on more of the sauce and garnish with peanuts and green onions. This dish can be served warm or chilled.

                   

Caramelized Onion & Blue Cheese Steak Topper

Happy New Year to everyone! I can hardly believe it is 2013. We had a quiet New Year's Eve at home as it snowed a majority of the day yesterday causing for some unfavorable driving conditions. I saw a lot of salt and sand on the roads, but never did hear the snow plows. I did make it out to the gym and completed my incline challenge, did some shopping at Super Target, and Old Navy; however, by late afternoon we decided to have a quiet night in. It was nice, cozy, and uneventful. Which is fine by me. After last year's drama with the car accident last January, our discoveries with our fertility issues, and topping the year end with more car issues my saying for this year is "a drama free 2013." Sure some excitement will be okay, but I am manifesting a more positive outlook in hopes that there are fewer financial setbacks, injuries, and stress.

Speaking of stress, which is a topic I don't dwell too much on in my happy little blogosphere, one of my New Year's resolutions is to hopefully stress less and love myself more. When you are dealing with life's daily stress topped with the fact that your body is not doing what comes naturally for most (i.e. having a baby), it makes it increasingly more difficult to believe in yourself. I am not an incredibly self-loathing person; however, this past year I've battled with myself, gained weight, and feel kind of in limbo as to where life is taking me. This is due to how I am dealing with daily demons and stress. I internalize A LOT. It is time for me to cut this crap out, saddle up on my unicorn, and shine. I've got a lot going for me, I'm grateful each day for my husband, family, and friends, my home, my job, the fact that I have a functioning vehicle, and I need to be happy for me. Who I am. I've overcome a lot this past year, shared my culinary adventures with you all, and am still alive and well. It is time to take that wellness, heal, and manifest the positive light that is me. It does not matter where life is taking me right now, that is life. But, I can choose to feel crappy or happy. This year, I choose happy. That is my resolution:) Pretty deep huh?

Enough of the deep thoughts and on to our lovely dinner last night. I realized I forgot to tell you all in the grocery list to buy blue cheese. I know not everyone has blue cheese lying around. We happened to have some in the freezer. When I buy more expensive ingredients, I use them sparingly and store them away in the freezer for future use. That way, when I am feeling like something a little more luxurious, I am not constantly spending money. Foods that are on the luxurious side include fine cheeses, finer cured meats such as prosciutto, bacon, etc., heartier cuts of meats such as steaks, chocolate, even butter. If I see that an item is dirt cheap I buy it, store it away, and use only what I need so I get extra mileage from my purchase. I also believe I originally said this steak was going to be stuffed. I thought about it and decided it would be much prettier to make a steak topper. See the lovely results...

I find that creating a topping for a meat is an easy way to elevate the flavors for any dish. Here I simply caramelized onions, used a sparing amount of blue cheese, and added a hint of freshness with some chopped flat leaf parsley. If you are looking for a simple luxury, but don't want to break bank try this simple steak topper.

Caramelized Onion & Blue Cheese Steak Topper

1 teaspoon olive oil
1 small pat of butter
1 yellow onion, finely sliced
2 tablespoons cooking wine (I used sherry cooking wine)
2 tablespoons crumbled blue cheese
2 tablespoons Italian flat leaf parsley, finely chopped
Salt & pepper to taste.

Heat a non-stick skillet over medium-low heat. Heat the olive oil and butter. When the butter is melted, add the onion. Cook, stirring occasionally, for 10-15 minutes or until the onion begins to caramelize and turn golden in color. Add the cooking wine. Stir to break up any browned bits stuck to the skillet. Remove from heat and let cool at room temperature for 10-15 minutes. Add the onions to a small dish. Mix in the blue cheese, parsley, salt, and pepper. Divide the mixture over your cooked steaks. You can broil your meat on low for a few minutes if you prefer to melt the cheese a little or serve as is.

I hope you all have a wonderful New Year's Day. Good luck with the starts on your resolutions this year! Thank you for reading and stopping by:)