SWASHBUCKLED! (S1E8): Chur-Nugz

Lot’s of ground to cover in our Season One Finale! We start out with a MAJOR ANNOUNCEMENT from Trader Joe’s about our day-drinking beverage of choice, and end with a sneak peak at season two. Along the way, we spend three hours (yes, THREE HOURS!) making stoner food, setting off smoke alarms, and getting schooled on Macarons/Macaroons/Macron (oh! and put some food on hold for Heather Forte.)

Read on for the episode breakdown…


Ingredients Featured in This Week’s Episode:

 

We start with a big announcement: Our favorite Lonely Alcoholic White Girl Soda, SIMPLER WINES,  is moving on up. Coming soon to a Trader Joe’s near you is the 375 ml can of Simpler Wines for only $2.99. We are especially excited about the addition of a red blend and chardonnay.

The ingredients this week included the seasonally stocked Green Cabbage (with a reminder to stock up on your raw, seasoned corned beef for St. Patrick’s Day before they sell out!), the versatile Matcha Green Tea Powder (which is a pantry mainstay) and Sriracha Potato Chips, which were stellar on their own (#eatin’chips).

Our friend, Heather Forte (remember her from Episode Five?) always raves about the Chick-Less Nuggets that seem to always be out of stock in her local Trader Joe’s store. Not only did we make a delicious vegetarian meal out of this ingredient, we also did her a solid by putting three bags on hold at her local store.

What to do with all these ingredients?

Tacos, of course. I love Tacos, and could eat them all day and all night. The chick-less nuggets have a mandarin sauce, which I took and combined 2/3 of it with mayonnaise, honey, and adobo sauce, and turned it into a creamy sauce to top our tacos. The other 1/3 was reserved to toss the nuggets in.

Another taco topping was a corn and cabbage cole slaw, tossed with lemon zest, cilantro, honey and olive oil. This also makes a great side salad and will last a few days in the refrigerator.

I had a pot of pinto beans soaking overnight when we began the episode. Trader Joe’s doesn’t sell raw pinto beans, but they do sell raw black beans, which can be prepared this same way. If you don’t have the time to make beans from scratch, you can always use canned beans, but they really don’t compare to a delicious pot of freshly cooked beans.

To take these up a notch, we embraced our inner stoner by combining the sriracha potato chips and the cooked beans in a  blender, and then pan frying them, making Potato Chip Infused Refried Pinto Beans. The best was the addition of crunched potato chips on top. It really completed the dish.

Lastly, we used the MUY BUENO COOKBOOK Recipe for the churro dough, since I have made (and loved) recipes from here in the past. Check out her recipe for the churros we made in this episode. Instead of tossing in just cinnamon and sugar, we used 1 cup of sugar, 2 Tbsp Matcha Green Tea Powder, and 1 Tbsp ground Cinnamon.

I didn’t really execute the churros as well as I had hoped. The dough was too hard, it would have been better to use a mixer, or to follow the time guidelines put forward int he recipe. My piping bag was also clogged, so I ended up making nuggets or snakes, which didn’t have the traditional churro shape. I also admittedly am the worst at deep-frying, so my technique was way off. The idea was great in theory, but the execution just wasn’t there.

Chicken-Less 'Fish' Tacos

  • Servings: 5
  • Difficulty: easy
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Recipe by Amanda Hibshman, RDN

Ingredients

  • Chicken-Less Nuggets tossed in 1 Tbsp Mandarin Sauce
  • 10 Corn Tortillas
  • Coleslaw:
    • Cabbage – Green
    • Cabbage – purple
    • Corn
    • Cilantro
    • 1 Lime – zest and juice
    • 2 Tbsp Olive Oil
    • 1 Tbsp Honey
    • Salt and Pepper to taste
  • Sauce
    • 1 Cup Mayonnaise
    • 2 Tbsp Adobo Sauce
    • 2 Tbsp Mandarin Sauce
    • 2 Tbsp Orange Juice

Directions

  1. Grill or microwave corn then remove kernels with a knife. Thinly slice cabbage, chop cilantro. Combine in a bowl with lime zest and juice, olive oil, honey, salt and pepper. Toss well and refrigerate.
  2. Cook Chicken-Less Morsels according to package directions up until mixing with sauce (choice of baking or pan frying). Set aside 1 Tbsp Mandarin sauce to toss chicken-less morsels in after it is finished cooking.
  3. Meanwhile, combine 2 tbsp of the Mandarin sauce with adobo sauce, orange juice and Mayonnaise. Refrigerate until ready to serve.
  4. Once everything is ready, heat corn tortillas on a griddle, place 5 Chicken-Less Morsels in the center, top with coleslaw and adobo-mandarin sauce.

Sriracha Potato Chip Infused Pinto Beans

  • Servings: 10
  • Difficulty: easy
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Recipe by Amanda Hibshman, RDN

Ingredients

  • Dry pinto beans
  • water
  • salt
  • 2 bay leaves
  • 3 Garlic Cubes
  • 1 Chicken or Vegetable Boullion Cube
  • 1/2 Onion, diced
  • Sriracha Potato Chips
  • 1 Tbsp Olive Oil

Directions

  1. Soak beans in water overnight. When ready to make beans, drain water and replace with fresh, and cover with water (about 1 inch above where the beans are). Add salt, bay leaves, garlic, bouillon and diced onion. Bring to a boil and cook for at least an hour, until beans become tender. Add more water and salt as needed.
  2. Normally, I would call it a day and just enjoy my pinto beans, but to take it to he next level, add 2 cups of beans and 1 cup of sriracha potato chips to a blender. Mix on medium for about 45 seconds, until smooth.
  3. Add olive oil to a pan and heat over medium heat. Add blended pinto beans and sauté for about 2 minutes. Turn on low and cover until ready to serve. Top with crunched up potato chips.

FishTacos with Sriracha Chips Refried Beans

Black And White Chili with Cornbread Waffles

black-and-white-chili

Original Blog Entry Dated July 10, 2013:

If you have ever trolled my Pinterest boards, you might be wondering what the deal is with the waffles. Obsession, right? I have been looking up all the different things that could be waffled, and have been a little bit amazed with everything I have found. Cookies, cakes, apple pies, grilled cheese, grilled peanut butter and jelly, hash browns, tater tots, brownies and cornbread (just to name a few). And I wanna try them all! This past weekend, the hubs gotme a waffle iron for my birthday. The next day, we broke in the iron with a meal I have always wanted to try: chicken n’ waffles. It was delicious, and just made me want to waffle everything in my kitchen even more.

chicken and waffles

So, on to dinner.

I am a big fan of making chili and cornbread. Not only is it a super easy meal to make, it is actually pretty good for you! I double the amount of beans, which is an excellent source of fiber. It also is the perfect dish to make if you are trying to get more iron in your diet. The ground beef and beans are high in iron, and the tomato sauce is high in vitamin c, which will help you absorb the iron. Even better, is this recipe translates really well into a crock pot meal, which is how I prepared it below.

 

Black and White Chili

  • Servings: 6-8
  • Difficulty: easy
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Ingredients:

ground beef

  • 1 lb lean ground beef
  • 2 cloves garlic
  • 1/2 large onion
  • 1 cup frozen bell peppers, chopped or half of a red bell pepper, chopped
  • 2 8 oz cans tomato sauce
  • 1 15 oz can black beans, undrained
  • 1 15 oz can white beans, drained and rinsed
  • 2 tbsp chili powder
  • 1 tsp salt

Directions:

chili doneBrown one pound of lean ground beef in a pan with chopped garlic. Add onion. Cook until onions are tender. Transfer to a crock pot (using a slotted spoon, trying to not bring any drippings).  Add the rest of the ingredients to the crock pot and stir well. Cook on low for 6-8 hours. Tastes delicious as left overs. Freezes really well too!

Note- I have also made this where I don’t cook the onion and garlic with the beef, and there was more of a crunch, which was delicious. Both ways work.

Now, on to the fun part!

cornbreadTo make things easy, I use the cornbread mix from trader joes. It is sweet and has whole corn kernels, which make a delicious combination.

Mix according to directions (you will also need 1 egg, 3/4 cup milk, and 1/2 cup vegetable oil in addition to the box). Preheat waffle iron, and cook a half cup of batter at a time.

They turned out beautiful! Simply delicious. Would go well with some honey butter too! Mmmm… Honey butter…

If you are a fan of “end pieces” then you’ll die over these cornbread waffles!