Tag Archives: chipotle

chipotle mashed cauliflower

Years ago in Vegas I ate the most decadent chipotle mashed potatoes at a buffet. I could seriously eat those every single day, and I immediately came home and replicated the recipe. Since we are always looking for new ways to add veggies to our dinner plates, it occurred to me that chipotle mashed cauliflower might be pretty damn good, too.

It is.

chipotle mashed cauliflower
Makes 4 cups

one large head cauliflower (about 2-1/2 pounds)
2 tablespoons butter
1/2 teaspoon salt
1 tablespoon pureed chipotles in adobo*
1 cup shredded white cheddar
1/4 cup milk

Remove the leaves and chop the cauliflower into small florets. Steam in a steamer basket until very soft, about 10 minutes. In a medium sized pot, place the steamed cauliflower, butter, salt, chipotle, cheddar, and one tablespoon of the milk. Puree with an immersion blender, adding the rest of the milk one tablespoon at a time until you achieve the perfect mash texture.

If desired, you can put the mash in an oven-safe dish and place under the broiler with a little additional cheese and/or butter. Sprinkle with some additional cheese, leaving a small well in the center. Broil until golden, remove from oven and place a pat of butter in the well to melt.

*I always keep this in the refrigerator in a jar. Simply buy canned chipotles in adobo and dump them in the blender, stems and all. I usually puree two cans at once.

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day twenty-nine


(Click here for an explanation of the project.)

Here’s what we ate for $4.78 yesterday, January 30, 2011.

Uh-oh, only one more day after this! Are you going to miss us?

BREAKFAST

8 ounces TJ’s organic plain yogurt $0.70
1/4 cup cocoa hazelnut granola $0.22
2/3 banana $0.17

LUNCH

tempeh & fried egg sandwich with sprouts & chipotle aioli $1.31
mineola $0.42

DINNER

red bean chipotle burgers on multigrain buns $1.11
baked onion rings $0.85

total $4.78

Whoa, that cocoa hazelnut granola recipe rules! And bonus points for being cheap yet decadent. We wanted to make some homemade organic cane syrup, but it always seems to come down to time. Even though it was not advised, we subbed honey to keep things simple and it still tasted great. I was surprised this was so cheap, hazelnuts and all. We are keeping the serving size small to keep it healthy. If you’re curious about nutrition, Jess calculated the info.

Those burgers were pretty great, too. It is tough to find a good veggie burger recipe. We are trying not to get all of our protein from soy, and trying not to buy so much processed food. There is so much highly processed “health food” and vegetarian products on the market today. It’s great to have that option, but we’re trying to do better as much as we can. I used chickpea flour as my flour of choice for the recipe. They definitely tasted like bean burgers, but they were good, flavorful bean burgers. Good thing we liked them, because I made a double recipe which will be four dinners for our family. At 22 cents a pop, they sure do make Boca Burgers seem like something we won’t need to buy for a very long time.

And holy crap, BAKED ONION RINGS! Those were the highlight of the meal. Maybe not as good as the real deal, but unbelievably close. Thanks, Martha.

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vegan chipotle corn chowder

This is one of the standby dinners we make once or twice a month. Apparently I haven’t made it in awhile because Levi announced that he couldn’t wait to eat it as he pestered me to get cracking on dinner.

Makes 8 servings

one recipe creamy vegan base, below
1 tablespoon olive oil
large onion, chopped
large red or orange bell pepper, chopped
4 cups water
2 pounds potatoes, peeled and diced
32 ounces frozen corn
1 – 2 tablespoons pureed chipotles in adobo, to taste*

Prepare the creamy vegan base.

Heat a stockpot over medium-high heat. Add the olive oil, and once hot saute the onions until they are golden and soft, 7-10 minutes. Add the bell pepper and saute another minute. Next, add the water and potatoes and bring to a boil. Reduce heat and simmer, covered, until the potatoes are soft, about 15 minutes.

Add the corn, chipotle, and creamy vegan base to the stockpot. Return to a boil, reduce heat, and simmer until thickened, about 10-15 minutes.

Use a potato masher to break up the potatoes some. Transfer about half the chowder into a blender. Remove the center of the lid to vent, covering with a folded towel. Puree until smooth, and return to the stockpot. (An immersion blender doesn’t work as well for this step.) Stir to combine and serve.

creamy vegan base

2 cups water
1/4 cup raw almonds
1/4 cup nutritional yeast
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 tablespoon sea salt
1/2 tablespoon fresh lime juice
1 tablespoon tomato paste
2 tablespoons corn starch

Place all ingredients in a blender and allow to soak while you prepare the rest of your recipe. Just before adding the base, blend until smooth. No chunks of almond should remain. This may take up to two minutes.

* You can puree cans of chipotles in adobo in a food processor and store in a jar for an extended period of time. If you don’t want to puree them for other uses, just blend 1 – 3 peppers from a can of chipotles in adobo along with the creamy base.

Full nutrition information here, calculated via the sparkpeople.com recipe calculator.

This cost us 72 cents per serving based on our purchase of a 20 cent onion, a $1.50 orange bell pepper, 38 cents for the potatoes (an ultra cheap 10 pound bag), $1.89 for corn, $1.56 for bulk almonds, and 25 cents for fresh lime juice. The tomato paste was leftover from our chili, and everything else we keep on hand.

As I’m analyzing this, I discovered our checker must have messed up when weighing our bulk almonds. This quarter of a cup said it was .39 pounds and $1.56. The ones we bought for a previous recipe were 50 cents for twice as much.

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day four


(Click here for an explanation of the project.)

Here’s what we ate for $3.98 yesterday, January 5, 2011.

BREAKFAST

peanut butter & banana baked oatmeal $0.43
dollop of homemade blackberry jam (from our preserves)

LUNCH

We were all over the place, eating miscellaneous leftovers or skipping lunch entirely.
Krista slept through lunch (it would be impossible to explain my odd hours)
Jess ate seitan mole chili $1.30
Levi ate shahi paneer $1.56 (we’ll use this cost to calculate)

DINNER


vegan chipotle corn chowder $0.72


oven baked chickpeas $0.30

SNACKS

carrots $0.19
8 ounces yogurt $0.72
coffee with 1/4 cup almond milk (.06 for the milk and the coffee was free)

total $3.98

THOUGHTS:

– Hopefully you already saw our peanut butter & banana baked oatmeal recipe.

– I’ll be blogging the chipotle corn chowder recipe separately.

– Baked chickpeas: rinse and pat dry a can of chickpeas. Toss with a tablespoon of olive oil. Add your favorite seasonings (we used cumin, smoked paprika, salt & pepper). Bake at 450 degrees for 30-40 minutes. Crunchy and protein rich. We split a batch between the three of us for dinner, so the cost was a can of chickpeas divided three ways.

– We’ve been buying 32 ounce lowfat yogurt containers and portioning them into 8 ounce servings. We hope to make it to Trader Joe’s soon for their affordable big containers of organic yogurt, since it is best for dairy to be organic.

COFFEE. As we approached the very beginning of this project, I was at a loss as to what we were going to do about coffee. Generally we each visit a coffee shop at least once a week. Sometimes more. At home we usually alternate between buying from a local roaster (Olympia Coffee Roasters or sometimes Stumptown), the co-op (where we can get OCR which is all organic, and other organic/fair trade beans), and $6.99/lb beans from Fred Meyer.

We used up the last of the co-op coffee we had on hand by day 3. And we will still count coffee as free while we plow through this free sample of coffee we snagged awhile back at Coffee Fest.


earlybirdcoffee.com

(Sorry, guys, for not trying your coffee while it was fresh. It’s still good stuff.)

As for coffee making methods, we have a small collection of coffee contraptions, including: a Bialetti stovetop espresso maker, a toddy maker, a couple french presses, and a vacuum extraction coffee maker I still haven’t mastered. No, we don’t have a drip machine. And right now we are hooked on the Bialetti. Usually in the summer we live off of toddy.

So, right here and now I vow to calculate the cost of coffee per Bialetti cup once we run out of our free goods. It is going to be kind of a pain, but we will make it happen.

It is kind of incredible to realize that a soy latte usually costs us about $5, and by skipping that weekly latte we’re also paying for a whole day’s food.

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chipotle artichoke dip

Because I like to put chipotle in just about everything. Just throw a couple cans of chipotles in adobo into the blender or food processor, stems, seeds, and all, and keep it in an old jar in the fridge. Ours lives in an old tahini jar, and gets used a lot (corn chowder, aioli, alfredo, you name it). It never seems to go bad.

The other magic ingredient is the smoked paprika. Life has not been the same since I discovered this stuff. It has an intense red color and a wonderful smoky flavor. If you don’t have this and don’t want to shell out the dough for a new spice, just omit it rather than subbing regular old paprika. However, I would suggest not going through life without a little smoked paprika in it at some point.


Tiny Le Creuset artichoke casserole not required!

CHIPOTLE ARTICHOKE DIP

8 ounces light cream cheese
1 cup light mayo
1 cup shredded parmesan, plus more for garnish
pureed chipotle in adobo to taste
generous sprinklings of smoked paprika
1 (14 ounce) can artichoke hearts, drained and roughly chopped
1 (4 ounce) can diced green chilies
one bunch green onions, chopped (white and light green parts)

Preheat oven to 350 degrees F. Soften the cream cheese in the microwave for about 30 seconds. Add the mayo and 1 cup of parmesan and combine. Add about a teaspoon of chipotle at a time until you get your desired heat level. The last time I made this it ended up being about a tablespoon and a half for a little heat and a lot of flavor. Add several shakes of smoked paprika. You can go crazy with it if you want.

Next fold in the artichoke hearts, chilies, and half the green onion. Spread into your favorite casserole or baking dish. Sprinkle the top with more smoked paprika. Layer the remaining green onions and anywhere from 1/4 to 1/2 cup more parmesan on top. Then, you guessed it, sprinkle another dusting of smoked paprika on top.

Bake for 30-35 minutes, until the top looks golden and crusty and gooey. Then invite some friends over or take it to a party, because otherwise you will not be able to stop yourself from eating the entire thing. This recipe laughs in the face of your will power.

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