What’s for Dinner Lately?

{Cooking by Moyan Brenn via flickr / CC BY 2.0}

Greetings, Down Homies! (Ha!) As you know, this year we haven’t been posting a weekly recipe, and I sort of miss it. Whether we’re in school or on break, feeding our families is a daily reality (and a privilege, really!). So today I wanted to share a few favorite dinners that I’ve been making lately. Perhaps you’ll want to try them out. 

If you are new to our blog, we do have many excellent recipes posted in our “Food” category from past years, so feel free to browse through those if you are looking for some fresh ideas. I enjoy going back through those recipes and being reminded of past favorites! 

Meanwhile, here are four recipes that I currently recommend:

Black Bean Sweet Potato Chili

photo and recipe by Gaby at What’s Gaby Cooking
Makes 4 large servings

I love making different kinds of chili! Last year I shared this Pumpkin Lentil Chili (still a favorite), and now I’ve found another delicious and healthy chili recipe. This makes a great vegetarian meal served with cornbread or tortilla chips. I don’t have chipotle powder (although it sounds wonderful!), but I’ve substituted smoked paprika instead with great results.

Ingredients:

• 1 tablespoon plus 2 teaspoons extra-virgin olive oil
• 1 medium-large sweet potato, peeled and diced
• 1 large red onion, diced
• 4 cloves garlic, minced
• 2 tablespoons chili powder
• 1/2 teaspoon ground chipotle pepper
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 3-1/2 cups vegetable stock
• 1 15-ounce cans black beans, rinsed
• 1 14.5-ounce can diced tomatoes
• 1/2 cup dried quinoa
• 4 teaspoons lime juice
  serving suggestions: avocado, cilantro, crema, cheese

Directions:

1. Heat a large heavy bottom pot with the oil over medium high heat.
2. Add the sweet potato and onion and cook for about 5 minutes, until the onion if softened.
3. Add the garlic, chili powder, chipotle, cumin and salt and stir to combine.
4. Add the stock, tomatoes, black beans and quinoa and bring the mixture to a boil. Stir everything to combine.
5. Cover the pot and reduce the heat to maintain a gentle simmer.
6. Cook for 15-25 minutes until the quinoa is fully cooked and the sweet potatoes are soft and the entire mixture is slightly thick like a chili.
7. Add the lime juice and remove the pot from the heat. Season with salt as needed.
8. Garnish with avocado, cilantro, crema or cheese before serving.

Hearty Navy Bean Soup

photo and recipe by Cathy Berthiaume (my mom)

Here’s a robust soup that is perfect for a chilly evening when you’re home all afternoon and can let this simmer away on the stove. Soaking the beans overnight will reduce the cooking time, but you don't have to. And of course this is best made with homemade chicken stock if you have it!

Ingredients:

• 3 cups (1 1/2 lbs.) dry Navy beans
• 1 can (16 oz.) tomatoes, chopped and liquid reserved
• 1 large onion, chopped
• 3 small carrots sliced thinly
• 2 stalks celery chopped
• 1 meaty ham hock or 1 cup diced cooked ham
• 4 cups chicken broth (homemade if possible)
• 3/4 cup white wine
• Water if needed
• 2 bay leaves
• 1/2 tsp Italian seasoning
• 1 tsp pepper
• fresh chopped parsley

Directions:

1. Rinse and sort beans. Cover with cold water and soak overnight. 
2. Drain beans and place in a large soup kettle or Dutch oven. 
3. Add tomatoes with juice, onion, ham hock, broth, water and salt and pepper. Bring to a boil. Reduce heat; cover and simmer until beans are tender, about 1 1/2 hours. 
4. Add more water if necessary. Remove ham hock and cut meat from bone; set aside. Return ham to soup and heat through. Garnish with parsley.

And finally, here are two side dishes:

Roasted Brussels Sprouts with Balsamic Vinegar and Honey

photo and recipe by Jenn Segal at Once Upon a Chef
Serves 6

Yes, brussels sprouts have a bad reputation, but I could eat these up like candy. Serve with roasted chicken and a salad, or even alongside hamburgers and french fries – why not? 

Ingredients:

• 1-1/2 pounds brussels sprouts, halved, stems and ragged outer leaves removed*
• 3 tablespoons extra virgin olive oil
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey

Directions:

1. Preheat oven to 425 degrees.
2. Line a baking sheet with aluminum foil. In a large bowl, toss brussels sprouts with 2 tablespoons olive oil, kosher salt and pepper. Transfer the brussels sprouts to baking sheet and roast, stirring occasionally to ensure even browning, until tender and caramelized, about 20 minutes.
3. Place brussels sprouts back in bowl. Add remaining tablespoon olive oil, balsamic vinegar and honey and toss to coat evenly. Taste and adjust seasoning if necessary, then serve.

*If you have some brussels sprouts that are very large, cut them into quarters. They should all be cut about the same size to ensure even cooking.

Apple Pecan Feta Spinach Salad with Maple Cider Vinaigrette

photo and recipe by Jaclyn at Cooking Classy
Serves 7-8

This salad is not only easy to throw together, but super yummy and beautiful to serve to company, or to take to a potluck (don't we have one of those coming up in January…?). I also like to add pomegranate seeds, either in addition to the cranberries or instead of them. I've actually never put the bacon in when I've made this, although I'm sure it's great. Even without the bacon this salad is awesome. Enjoy:

Ingredients:

• 10 oz baby spinach
• 3 small gala apples or 2 medium, cored and thinly sliced
• 1 cup pecans, toasted
• 4 oz feta cheese, crumbled (don't use the pre-crumbled stuff)
• 1/2 cup dried cranberries
• 12 oz bacon, cooked and crumbled (optional)
• 1/2 small red onion, sliced into thin strips (optional)

Dressing:

• 1/2 cup olive oil
• 1/4 cup apple cider vinegar
• 2 Tbsp pure maple syrup
• 2 tsp dijon mustard
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper

Directions:

1. If using red onion, place slices in a colander and run under warm water for about 10 seconds, tossing once, to remove harsh bite. Drain well.
2. In a large salad bowl toss together spinach, apples, pecans, feta, cranberries and optional bacon and red onion. Drizzle desired amount of dressing over salad and toss to evenly coat. Serve immediately after adding dressing.
3. For the dressing:
4. Add all ingredients to a medium mason jar. Cover with lid and shake to blend well (or alternately just blend well in a bowl with a whisk).

Recipe source: inspired by Southern Living

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