Category Archives: dinner

Yak Chili

My parents were vegetarian throughout my childhood and during my teen years they had added white meat (birds) back into their diet. Considering I was dependent on them very much for food my diet mimicked theirs. Therefore, when I started becoming interested in cooking, I watched my mom to learn from her by example. This meant I never really learned how to cook red meat (mammals).

A friend of mine has a yak ranch in Fairplay, CO and I bought a pound of ground meat. I had this meat that I didn’t know how to cook but was interested in trying. I scoured Pinterest for yak meat recipes. I found some ideas but in the end I used the recipes to teach me how to cook the meat properly and added it to a chili. Chili is the best.

To start you need to brown the meat. Yak meat needs to be cooked slowly in order to preserve the flavor. You can also use ground beef or turkey. Add a tablespoon of olive oil to the bottom of a large pot. Heat up the oil on medium low and add a pound of meat with one chopped onion.

Cook at a consistent, medium heat until meat is cooked through and onions are translucent.

mmmm steamy!

Drain the liquid from the pan to cut the fat, or leave it in to increase flavor. Add a can of diced tomatoes with liquid.

Drain liquid from three cans of beans. Use some combination of chili beans, pinto beans, kidney beans, black beans etc.

Then add the beans to the pot.

Add a can of tomato sauce, a cup of frozen corn,1 teaspoon paprika, 2 teaspoons ground cumin, 1 teaspoon cayenne pepper, 1 teaspoon oregano, 2 teaspoons garlic powder.

Let the liquid cook out for about 20 minutes. Add salt to taste.

Serve topped with cheese with a side of bread or Fritos.

Ingredients:

  • 1 lb. of ground meat
  • 1 medium onion, chopped
  • 1 can of diced tomatoes
  • 1 can tomato sauce
  • 3 cans of beans (kidney, pinto, black etc.)
  • 1 cup frozen corn
  • 1 teaspoon paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon cayenne pepper
  • 1 teaspoon oregano
  • 2 teaspoons garlic powder

Directions:

Brown the meat in the bottom of a large pot in a tablespoon of oil with chopped onions on medium heat. Add diced tomatoes with liquid. Drain beans of liquid then add beans to pot. Add the can of tomato sauce, corn and spices. Simmer on low for 20 minutes. Add salt to taste after cooking (salt makes beans tough, add it later to prevent this). Enjoy 🙂

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Rainbow Chicken Fajitas

Rainbow Chicken Fajitas are named such because they are made with a rainbow of vegetables. I’m sorry to disappoint those of you who were expecting to see the newest addition to the My Little Ponies family.

This is Rainbow Fajitas; note the chile pepper cutie mark.

Anyway, it’s Food Fun Friday so I’ll get on with the recipe. This is a meal I have been making since I lived at home. It was one of those my mom taught me: basic and quick for nights when we had a lot going on and she didn’t have time to be super creative. Now that I live on my own I make it quite frequently (I often don’t have time to be creative). The point:

  • It’s a delicious meal that doesn’t take too much time (prep, cook or clean-up), basically a one pan meal,
  • I have made it for friends multiple times and always receive compliments, and 
  • when I tell my boyfriend it’s fajita night the response is always enthusiastic (and he doesn’t even like bell pepper that much!)

       Start by preparing your vegetables. I used red, orange and yellow bell peppers because they were a dollar per pepper at the grocery store. I wanted to add more color so I also used a red onion and some zucchini. Any vegetable you have in your inventory would work beautifully; traditionally peppers and onions are involved. Cut everything into somewhat equal-sized sticks.

      Set aside the veggies while you cook the chicken. I always use chicken for fajitas because it’s how I learned; I’m sure it is just as simple to use steak. King Soopers just introduced a new meat brand, which is free range, so they were having a sale on all meat produced by this brand (meat sales are the best sales, especially free-range meat sales).

      Slice the chicken breast into strips. Heat oil in a cast-iron skillet over medium heat. Add the chicken to the skillet.

      Let sizzle for about 3 minutes then flip chicken strips. It’s important to not stir the chicken around in the pan too much because it makes the meat very tough if jostled too much. If you are worried about burning it, reduce the heat (and increase the time cooked).

      After another 3 minutes cooking on the other side they should be cooked through, if they aren’t done you can continue cooking now. They also continue cooking while wrapped in foil and later, when added to the skillet again with the vegetables. So I wouldn’t worry too much.

      Lay out a piece of aluminum foil on the counter, remove chicken from the pan and place on foil.

      Wrap chicken in the foil to keep warm while veggies cook.

      Add a little bit more oil to the skillet and heat over medium. Add the prepared vegetables to the skillet.

      You can buy the packets at the store, McCormick’s is the only one that I know of that doesn’t pack their seasoning packets with preservatives. I make my own mix and keep it in a spice jar. I use it for tacos and fajita’s both. Sometimes I mix it in with ground turkey for burgers as well, and it’s great for chili. I’ve said it before and I’ll say it again: multi-purpose is a college girls best friend.

      Here is the recipe for my mix:

      Cook veggies until tender. Then add about half a cup of water and 3 tablespoons of fajita seasoning, stir the vegetables to coat them in the seasoning. 

      Now unwrap your chicken. Pour any liquid that has gathered in your packet out in the sink, then add the chicken to the skillet and stir. Cook until water mostly evaporates.

      Serve wrapped in a warm tortilla with beans (I made “refried” beans the same day, what a treat to have beans straight from the crock-pot), cheese, sour cream, salsa, lettuce, etc. Whatever suits your fancy! Smaller fajita tortillas are really the best for this recipe, we only had burrito tortillas and they worked fine. We just had monster fajitas!

      Don’t show these to Chipotle; If I ever need a job there, this is evidence against my burrito wrapping skills.

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      Butternut Squash Autumn Stew

      The air feels crisp and cool, leaves are creating a beautiful mosaic of colors across the landscape and the days are growing shorter, which means it’s time to make soup!

      Every year I always elect to craft a butternut squash stew; to me it screams fall. Therefore every year as the sales on butternut squashes begin I pick one up. I must be blocking the fact that every year it’s actually me who’s screaming (and fall is not mentioned once in said screaming). I wonder why I never remember how awful it is to deal with butternut squashes probably some psychological blockage. Well I am reminding you now to save you the trouble. They are literally the worst vegetable. And here’s why:

      1. They are impossible to slice into when raw. Are they made of steel or what?
      2. You also cannot peel them when raw. They wear the armor of the gods.
      3. After you cook them, you can’t peel them without burning the skin right off your fingers.

        On the other hand, butternut squash is also one of the most delicious vegetables and they’re packed with vitamins and other wonderful things your body needs. So here’s my solution, buy a bag of frozen, cubed butternut squash and save yourself the hacking, prying, swearing, and crying.

        If you, like me, enjoy torturing yourself this is how you tackle the Monty-Python-and-the-Holy-Grail-bunny-like squash:

        (Aside: this is a somewhat obscure reference so I will spell it out for you: the knights in the movie, Monty Python and the Holy Grail, underestimated the rabbit because it was cute and cuddly and did not intimidate them; then the bunny lurched at one of them and ate his face off. The butternut squash appears inviting and agreeable but then it turns on you becoming an impenetrable fortress. Was this allegory too much of a leap?)

        Right, sorry about the silliness… Back to squash (which is in no way silly):
        1. Preheat the oven to 375°F
        2. Cut the squash in half. Spoon out seeds and goop (technical term); save seeds.
        3. Pour a thin layer of water into a baking pan or cookie sheet with sides.
        4. Place the cut side of the squash face down in the water.
        5. Slide tray into oven and bake for 40 minutes or until fork easily pierces flesh of squash.

        Toss the seeds with salt and toast in toaster oven until crispy 🙂

        While the squash is baking, prepare your other veggies. Finely chop 1 medium onion, peel 3 potatoes and an apple, then chop, setting one potato aside from the others.

        Bring 3 1/2 cups of chicken broth to a boil. Add 1 1/2 pound chicken thighs and boil until cooked through, about 15 minutes. Remove chicken from broth and place on a plate to cool. Pour broth into a bowl.

        Meanwhile bring about 3 cups of water to boil in a separate pot. Add the apple and two of the potatoes. Cook until tender then drain water and add to a food processor. When squash is finished baking scoop half of the squash into the food processor and set the other half aside to cool. Pulse the potato, apple and squash until smooth. This thickens and adds a creaminess to the soup/stew without adding fat.

        Heat 2 tablespoons olive oil in a large pot over medium heat. Add onions and the third potato cook until onions are translucent, add 2 minced cloves garlic, 1 1/2 teaspoon dried oregano, 1/4 teaspoon cayenne pepper (we enjoy spicy food here, feel free to reduce or omit this ingredient if you prefer non-spicy), 1/8 teaspoon cinnamon, 1/8 teaspoon nutmeg, 1/8 teaspoon allspice and 1/8 teaspoon ginger, 1/8 teaspoon ground mustard, and 1/8 teaspoon celery salt. Stir until you catch a strong whiff of garlic (about 30 seconds), then pour in the reserved chicken broth. Reduce heat to simmer.

        With a fork and knife and fingers… remove the skins from the chicken. Then remove the chicken from the bones. Add chicken to simmering pot. Then add pureed potato, apple, squash mixture to the pot. Add one 15-oz can petite diced tomatoes as well (with liquid).

        Return to the other half of the squash that you set aside. Cut cubes into the squash and remove skin. Add squash cubes to the pot. Then add 1 cup (ish) chickpeas/garbanzo beans. Stir until everything is heated. Add 1 teaspoon salt and 1 teaspoon pepper (or to taste).

        Serve over cooked quinoa or brown rice or with bread.

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        Ingredients

        • 1.5 pounds butternut squash, halved and seeded
        • 2 tablespoons olive oil
        • 1.5 lb chicken thighs
        • 1 medium onion, finely chopped
        • 1 can diced petite tomatoes
        • 2 cloves garlic, minced
        • 3 1/2 cup chicken broth
        • 3 large russet potatoes, peeled and chopped
        • 1 apple, peeled and cubed
        • 1 1/2 teaspoon dried oregano
        • 1/4 teaspoon cayenne pepper
        • 1/8 teaspoon cinnamon
        • 1/8 teaspoon ground allspice
        • 1/8 teaspoon ground nutmeg
        • 1/8 teaspoon ground ginger
        • 1/8 teaspoon ground mustard
        • 1/8 teaspoon celery salt
        • salt and pepper to taste (about 1 teaspoon each)
        • 1 cup garbanzo beans

        Well that’s a long list now isn’t it… trust me it’s worth it! (See that bowl of apples? my grandma gave me even more after I made the apple butter… look out for apple cake and applesauce posts coming soon!)

        What’s your favorite fall soup?

        Parmesan Chicken

        I have been making this recipe for parmesan chicken longer than any other. In fact it was the first dinner I ever cooked on my own. I was in a Food Fun class in middle school and one of our assignments was to cook dinner for our family. We had to present pictures and the recipe in a presentation to the class. (I wish I still had the pictures from then; they’re probably in a box at my parents house somewhere). It is really simple and easy to modify for variety.

        Maggie's Mind Mumbles//: Parmesan Chicken


        I like to make an assembly line of my ingredients: 

        • Chicken (free-range, hormone free, on sale yay!), 
        • Two eggs, slightly beaten (I usually used a stick of butter, melted but I didn’t have any…), 
        • Some breading mixture (The original recipe 1/4 cup parmesan and 1/2 cup italian seasoned bread crumbs. I used 1/4 cup parmesan, 1/2 cup panko breadcrumbs and some paprika, black pepper, salt, italian seasoning, oregano, garlic powder and onion powder… I didn’t really measure just added what I thought looked good… it was for science), and
        • A greased baking dish,
        • All lined up to next to the oven, pre-heated to 450.
        Maggie's Mind Mumbles//: Parmesan Chicken

        I took a total of zero pictures during the following steps; if you try this recipe you will see why. My hands were quite literally caked in bread-y goodness and it would have just been a big old mess. So you will just have to use your imagination skills.


        Basically you take your chicken and coat it in the eggs. Then roll it around in the bread crumb mixture and place it in the pan. Repeat for all your chickens.

        Usually if there is leftover butter I will pour it over the chicken but since I used eggs I didn’t do this. Butter really works much better from my experience. I also sprinkle leftover breadcrumbs over the chicken. Bake for 40 minutes.

        Maggie's Mind Mumbles//: Parmesan Chicken
        Maggie's Mind Mumbles//: Parmesan Chicken


        Serve with salad, bread and your favorite beer. Yummy!

        Maggie's Mind Mumbles//: Parmesan Chicken
        Maggie's Mind Mumbles//: Parmesan Chicken

        Variations:
        1. After baking 20 minutes remove from oven and pour marinara sauce over chicken and bake for an additional 10 minutes. Serve over spaghetti with more marinara sauce.
        2. Like I’ve said, use butter instead of eggs.
        I’ve taken the leftover chicken for lunch in a quesadilla…

        Maggie's Mind Mumbles//: Lunch Ideas
        chees and chicken quesadilla, carrot sticks with ranch and some seaweed 😉

        And to add to this salad…

        Maggie's Mind Mumbles//: Lunch Ideas
        Hard-boiled egg, pile o’ veggies and some chicken goodness.

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        How do you use your leftovers?