For the Chipotle Burrito Bowl Lover: Black Bean Soup Over Cilantro-Lime Rice!

I have been trying to branch out with my recipes lately and what better place to browse and search?  I'm sure you can probably guess...one of my best friends, Pinterest!  So I have been experimenting with a few this week one of which I am in love with that I made just this evening.  Nate and I are kind of obsessed with Mexican dishes and I love the fact that it's easy and cheap to make.  We also are in love with Chipotle, a chain "Mexican fast food" that is soooooo good and healthy!  I would probably be there weekly if my wallet would allow but we try to make an appearance maybe once a month or so.  When I found this recipe that I made tonight, I was in my glory.  It is a Chipotle inspired "Black Bean Soup over Cilantro-Lime Rice" and tastes very similiar to the burrito bowls that you would get there.   Eli ate a huge portion compared to his normal dinners so I'm guessing that's a thumbs up to make it again :)  I always have my cabinet stocked full of black beans because I like to put them in a lot of recipes which came in handy for this one.  Without further ado...here is the recipe!

Black Bean Soup over Cilantro-Lime Rice:
Adapted from: http://iowagirleats.com

Ingredients: 
1 Tablespoon extra virgin olive oil
1 onion, chopped  (Recipe called for 1/2 onion minced but I like more and I chopped into small pieces)
2 garlic cloves (I used 4 because mine were small...all a matter of preference)
salt and pepper
2 teaspoons chili powder (I used at least 1/2 to 1 tsp more than it called for because I went according to taste)
1/4 teaspoon cumin (I used at least 1 tsp because I went according to taste)
2 cans seasoned black beans, drained but not rinsed (I used Trader Joe’s Cuban-style beans)
1-1/2 cups water
1 cup chicken broth (I used water with a couple boullion cubes)
4-5 dashes green Tabasco sauce (I used Sri Racha hot sauce because I didn't have any Tabasco.  I put 2 to 3 small squirts in since Eli was eating with us. I kept it very mild.)
Toppers: sliced avocado, salsa, sour cream

For the Cilantro-Lime Rice:1 cup long grain white rice (I used left over rice in the refrigerator from our meal last night)
2 cups water
1 Tablespoon canola or vegetable oil
1/2 teaspoon salt
juice of 1/2 lime
3 Tablespoons chopped cilantro

Directions:

1. Heat oil in a large soup pot over medium heat. Add onion, season with salt and pepper, then saute until soft, about 10 minutes. Add garlic and saute for no more than 30 seconds and then add the chili powder and cumin.
2. Add drained beans, water, and chicken broth. Bring soup to a boil, then lower heat slightly and simmer for 15 minutes or so. At this point you can do one of two things.  Either scoop 2 ladle-fulls of soup into a blender or food processor then blend until almost smooth or do what I did and use a quick-prep hand immersion blender.  I received this as a gift for Christmas and it is the best invention.  I used to use my food processor but found it to be so messy and a huge pain in the middle of making soup.  This quick-prep immersion blender blends it right in the pot without making a mess.  I highly recommend it :)  If you are using the immersion blender, blend about a 1/3 of it in the pot. Add desired amount of hot sauce at this point.  I let my soup simmer longer than it said because I think soup always tastes better the longer it simmers since the flavors have more opportunity to blend with all the ingredients.  I simmered it for at least 45 minutes.
3. For the Chipotle-Lime Rice: While soup is simmering, bring water, oil, and salt to a boil in a saucepan. Add rice, place a lid on top, then turn heat down to medium-low and simmer until rice is tender, about 15 minutes. Stir to fluff then add lime juice and chopped cilantro.
4. To serve, scoop cooked rice into bottom of bowls then top with hot soup. Top with sliced avocado, salsa, sour cream, etc. I also put a little Mexican cheese on top.

This recipe is amazing and you won't be sorry that you tried it!  I also made a dish the other night that I didn't document but I would recommend it.  It is Pesto Shrimp with Snow Peas over Quinoa.  Eli devoured this one as well and it was even better heated up the next day.  I would eat the snow peas again by themselves with the pesto, lemon and garlic on them.  That in itself would be a great side dish to something else.   Any Chipotle lovers out there...let me know what you think if you try this recipe! Enjoy!!

Cauliflower Breadsticks...Just Like the Real Thing!!

I have been wanting to try these cauliflower breadsticks for a while, but have not gotten around to it till now.  I had half a head of cauliflower left in the fridge and I knew if I didn't use it soon, it was going to go bad.  I couldn't let that happen so it forced me to make something with it and so glad I did :)  I've been trying to come up with some simple healthy lunch alternatives for Eli and myself and this is super easy and amazingly healthy which seems like an oxymoron when you taste it!  I ate these breadsticks with a soup I made a couple nights ago, but you could eat them by themselves with marinara sauce or make a pizza out of it.  I think this week I'm going to try a pesto version of the recipe.  I semi followed this recipe but didn't measure completely and it still came out amazing! You are going to be amazed at this cheesy, chewy goodness!:)

Recipe: (adapted from keyingredient.com)

• 1/4 of a large head of cauliflower "riced" ( I used 1/2)
• 1 tsp of olive oil (I used a little more)
• 2 garlic cloves (I used 2 large cloves and it was plenty with the amount of cauliflower I used.  I think this is a matter of preference)
• 1 egg (white) lightly beaten
• 1/2 cup mozzarella cheese (I didn't measure this...I measured with my eye :)
• 1/2 tsp. dried italian herb seasoning (I used basil because I was out of Italian season blend)
• marinara sauce for dipping (optional....I dipped mine in the soup I was eating)   

Directions:
Preheat oven to 350 degrees.  Line a 9x5 loaf pan with parchment paper and spray it with cooking spray.  I used a 9x13 pan for mine and lined it with foil and cooking spray.  I patted down the cauliflower mixture in the center and made it into a rounded/square shape about 8x8 size.

Now you need to "rice" the cauliflower which you do with a cheese grater.  With a 1/4 head of a cauliflower you will get approximately 1.5 cups lightly packed of the riced cauliflower.  I used 1/2 a head so mine was slightly more and I'm sure it will very according to the size of the cauliflower head as well.  The cauliflower will look somewhat like when you grate cheese.  Place it in a microwaveable safe bowl and microwave it till its soft.  I put mine in for about 5 minutes and it was perfect.  You do not need any water in the bowl!

While you are waiting for the cauliflower to soften, heat the olive oil in a small skillet over low and add your garlic until softened.  Once the cauliflower is softened, add the garlic/oil mixture, the lightly beaten egg white, Italian seasonings and the mozzarella cheese .  Stir together, mix well and spread it into the pan.

Bake until it starts to turn golden brown.  It was approximately 30 minutes for me.  Remove it from the oven, flip it over (I used a spatula for this and slowly lifted each corner before flipping it entirely.  If its too large to do that, cut it into sections before doing so) and if you like put more cheese on top.  I used some Parmesan, but you could use more mozzarella too if you desired.  Put it back in the oven for another 10 minutes or so until cheese melts and turns golden brown.

Let cool slightly and cut into pieces.  Enjoy with marinara sauce!

Let me know if any of you end up trying this and how it comes out!  I was completely impressed with how it tasted and even it's appearance.  It looked and tasted like a breadstick in my opinion!  This is a great way to be sneaky and get your kids to eat some veggies as well :)   Enjoy!

Any other cauliflower recipes out there that you have tried?  I'd love to know!!

It's Breakfast Time: Banana Oatmeal Pancakes!

Goodmorning from the Wrigley household!  All of you in New England are probably stranded in this morning so why not eat something yummy?:)  I decided to try a new recipe and it was quite the hit.  Who doesn't like bananas and peanut butter together?  This household loves it and I got a thumbs up from the little man so we will be making them again soon!  He just said, "Did you just make these mommy....they are really good!"  And to top it off, they are vegan too!

Recipe:
*1 1/4 cup old fashioned oats
*1/2 cup whole wheat flour...(I used a little less)
*2 tsp. baking powder
*1/2 tsp sea salt
*1 1/2 cups unsweetened coconut milk (you can use whatever kind of milk you like.  Nate and I drink coconut milk around here now and we love it! I make smoothies for Eli and I every morning and we use the coconut milk...they are amazing!)
*2 ripe bananas

Directions:
*Blend all the ingredients in a blender, except the bananas.  Now add the bananas and blend till they are smooth.  I used our Ninja blender and it works magically plus it has a pour spout that works perfect to pour onto the griddle or frying pan.  

Lightly oil the pan with olive oil or coconut oil and get the pan hot.  Pour mixture onto pan in pancake formation.  Once pancake starts to bubble on one side, flip over.  

 
Makes about a dozen medium size pancakes.  Put a little peanut butter on it by itself or add some maple for extra flavor.  They are so good and fluffy!  They are a treat and taste like a dessert.  Enjoy and stay safe and warm today!  

Happy Saturday, Blessings to you all!!