Spicy Cumin Chicken, Coconut Rice, Spicy Black Beans, and Avocado

Finally a recipe again! I've been cooking a lot recently and keep failing to blog about it. Tonight, I made a simple meal to warm up on this chilly fall evening. I wanted something with a bit of a kick, was somewhat of a comfort food, and had a fresh element to it too. I came up with a spicy cumin marinade for the chicken, added coconut milk to my rice, and used store bought organic black beans with fresh avocado to create a delicious meal. Here is the recipe below:


Spicy Cumin Chicken:
2-3 cloves of garlic (diced or smashed)
6 tbsp olive oil
Juice from 1-2 small lemons
1 tbsp sugar
1 tsp Cholula hot sauce
1 tsp ground cumin
1 tsp salt
1 tsp cajun spice
1/2 tsp ground cayenne
1/2 tsp ground chipotle pepper
1/2 tsp ground paprika
1/2 tsp ground cardamon 


I used about 1.25 lbs of boneless, skinless chicken breasts that I trimmed and sliced thinly and marinaded for about an hour. I sautéed the chicken in a skillet until it was golden brown on the outside and had an internal temp of 165 degrees F.


Coconut Rice:
2 cups jasmine white rice
1 can coconut milk
2.5 cups water


Cook until the rice is soft and all the liquid is absorbed, about 20-30 minutes.


Spicy Black Beans: 
I just heated up a can of Organic Spicy Black Beans, but you can cook up your own black beans or use a can of regular black beans and just add cumin, cayenne, garlic powder, and whatever else you desire. I often use Cholula hot sauce to flavor plain black beans in addition to the additions above.


Slice a fresh avocado and add between 1/4 and 1/2 avocado to each serving for a bit of fresh flavor and to cool down the spiciness for anyone who isn't a huge fan of spicy foods. I also ground some fresh Cotija cheese on top after I took the picture above, which was a great addition. The entire meal took about 1.5 hours to make, including the marinade time. It makes approximately 4-6 servings depending on size. Delicious and simple, the best kind of meal. 


Enjoy!


xX,
Laura Christine

My Secret Recipes - Spiced Up Chocolate Chip Cookies and Banana Bread

"Nothing is too much trouble if it turns out the way it should." - Julia Child 

FINALLY, the search is over! When I moved to Boulder, I temporarily moved into a townhouse on a month-to-month basis. It seemed like the ultimate deal: affordable, decent location, and it allowed my dog. Less than one week into my new living situation, my family friend who owns the townhouse called me to tell me that the HOA of the community was upset. They newly imposed a "law" stating that at each residence there must be someone over the age of 55 and no younger than 18. They went so far to request a copy of my Driver's License to prove I was not of age. 


Now, for any of you that know me, you would think this is crazy. I am already at least as mellow as any 55 year old, if not more so. I get up by 6:30 and am in bed by 11:00 almost every night of the week. I love to bake (which is where this post is going - trust me, these are recipes that are worth trying, so hang in there!) and cook and garden and often listen to music from the 40's to the 70's. But having a young whippersnapper in the community was just not acceptable to the Board of Directors of the HOA, no matter how sweet, quiet, and respectful I am - I have tried it all! So they kept pushing my landlord to kick me out, but she was nice and wanted to make sure I had enough time to find the right place, so she gave me until the end of August. 


On Wednesday of this week, the lovely HOA turned around and threatened to get a lawyer to evict me if I didn't move out ASAP, as in this weekend! Talk about a deadline! Of course I was stressing out to the max about it Wednesday night and didn't get much sleep. Finally, I got up at 5am because I had by laying in bed wide awake for hours and decided it was time to bake, something that has always been a stress relief for me! Long story short, I fortunately found the perfect place and signed a lease on it during my lunch hour yesterday and can start moving in today! And I will say again something I've said countless times, in this blog and in daily life, absolutely everything happens for a reason!  


So, here are a few of my secret recipes you should know. Now that you know my personal living situation chaos of the past two months of my life, we must know each other well enough to share secret recipes! Right?! My recipe for chocolate chip cookies is just a small twist from the basic Tollhouse recipe, but a dramatic one in terms of flavor and favorability. I was recently discussing the drama regarding the HOA with my best friend and his response was, "Bake them your cookies, those things could make world peace!" Get ready for some foolproof baking that will keep friends and loved ones begging for more! 

Spiced Up Chocolate Chip Cookies 


What you will need:
2 1/4 c all-purpose flour
1 tsp baking soda
1/2 tsp salt
1-2 tsp ground cinnamon
1/2 c butter (at room temp)
1/2 c shortening
3/4 c sugar
3/4 c packed brown sugar
2 tsp vanilla extract
2 large eggs
2 c chocolate chips
*High Altitude (5200 ft plus): Increase flour to 2 1/2 c and add 2 tsp water to flour. Reduce white and brown sugar to 2/3 c each.


How to make:
Preheat oven to 375 degrees. Mix flour, baking soda, salt, and cinnamon in a small bowl. Mix butter, shortening, white and brown sugar, and vanilla extract in a large bowl until creamy. Add eggs one at a time and mix. Gradually add dry ingredients to wet ingredients. Mix in chocolate chips. Use cookie scoop or spoon to make 2" balls of dough and place on a baking sheet about 2-3" apart. Bake for about 7 minutes or until golden brown around the edges. Remove from oven and cool on a cooling rack. Share with family and friends, they will love you forever! Enjoy! Yields about 3 dozen cookies.

Banana Bread (Gourmet in taste, yet super simple )


Preheat oven to 325 degrees.
Cream Together:
1 c sugar
1/2 c butter (at room temp)
Add: 
3 ripe bananas (mashed)
Then Add:
2 eggs (beaten)
2 c all-purpose flour
1/2 tsp salt
1 tsp baking soda
2 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 chopped nuts (pecans or walnuts, place on baking sheet and toast until lightly browned while combing other ingredients).
1/4 c quick rolled oats (dry)


Lightly grease bread pan and dust with flour to keep from sticking. Pour batter into bread pan and smooth top with a spatula. Sprinkle the top with rolled oats to evenly coat for presentation and textural interest. Bake for 1 hour or until the top of the loaf of bread is golden brown. To check if it is done, insert a knife into the center of the loaf and remove. If there is no batter on the knife, it is ready to come out of the oven. If not, place back in oven and check on it every 5-10 minutes. Once completely cooked, place on a cooling rack. After about 20 minutes, flip over to remove the loaf from the pan and place back on a cooling rack for another 30-45 minutes before slicing. Enjoy!

Wishing you all a fun-filled first weekend of August! Yikes, I can't believe it is already August! Enjoy every bit of summer while you can, fall will be here before we know it. 


Cheers!
xX Laura Christine

Paradise: Gorgeous Telluride and Delicious Grain Free Bars

Photo courtesy of Telluride Tourism Board

And when you crush an apple with your teeth, say to it in your heart,

"Your seeds shall live in my body,

And the buds of your tomorrow shall blossom in my heart,

And your fragrance shall be my breath,
And together we shall rejoice through all the seasons." - Khalil Gibran

An interesting and beautiful quote about how we should think of food as we eat it from one of my favorite poets and philosophers, Khalil Gibran. His poems on every aspect of life are thought provoking and right on in most cases. He is an author that is well worth owning and you will find yourself picking up every so often to rediscover his immense wisdom on life.

Photo courtesy of Dolce

Speaking of life, mine has been busy but exciting recently. Last week we had some abnormally warm and sunny weather and I had a few days off to soak up some rays, not to mention enhance the color of my freckles. I went up to Telluride last Thursday for a meeting with the owner of Dolce, the gallery that I was put in touch with for a full-time position that is opening in May. The interview itself went well and I'm keeping my fingers crossed that it all works out. Dolce is a gallery on the main street of the picturesque and posh mountain town of Telluride. Beau, the owner of Dolce, has been in the same location for several years and has developed quite the following. During our meeting, he mentioned that he has to keep his inventory extremely unique, because his clients are individuals who have the ability to travel all over the world and purchase anything they desire. I have to say, he has done an exceptional job of creating a space that is inviting and interesting. His selection of designers comes together flawlessly and their pieces of jewelry and sculpture are incredible. 


Before and after my interview, I was able to meet up with some friends of mine who has moved to Telluride in the past year for jobs. All three of my friends had very positive things to say about this thriving little mountain destination. I ate at a wonderful place called The Butcher and the Baker, had their organic chicken salad with huge chunks of perfectly moist chicken and grapes bursting with flavor. After my interview, I was a bit hungry again and was happy that I packed one of my trusty snacking companion grain free bars for the trip.

I seem to have gotten nearly everyone (and even every cat and dog) who tries my grain free bars somewhat addicted. The recipe is fairly simple and extremely healthy. I had my brother try a square from one of my first batches last spring and it took me actually making them with him to convince him that I made them. He kept asking me where the wrapper was and what brand they were. Then I got my mom, aunts, and rest of the family (especially those who are gluten free) trading in their other bought grain free bars for these freshly made variety. Finally, I made them at the cafe in Silverton this fall and now I have some locals and tourists alike hooked on them. I hope you enjoy these tasty little squares as much as I do!

I stumbled across the recipe for these flavor and nutrient packed grain free bars last spring when every week I was buying Lara Bars at the store for $1.50 per tiny bar and realized how simple the ingredient list was. It was primarily dates and nuts, so really how hard could that be to replicate? I loved Lara Bars because they are a quick, healthy snack I could take with me anywhere. They are sweet, moist, and flavorful. To top it off, they are gluten free. So I went to my primary recipe source, tastespotting.com, and searched for something similar to Lara Bars. Here is the recipe I found, but for some odd reason can not find now as I search for it on tastespotting.com. I guess its just our little secret recipe now! Happy baking and snacking!

Grain Free Bars



Ingredients:

2 2/3 cup coarsely chopped nuts (I used almonds, pecans, pepitas, cashews, sunflower seeds)


1 1/3 cup natural peanut butter (or almond butter), unsweetened, unsalted


6 oz dates, chopped roughly


1 1/4 cup water


1 cup chopped fruit (tart dried cherries, blueberries, and cranberries)


4oz unsweetened coconut flakes
 (shredded)

2 tbsp cocoa nibs

parchment paper

Directions:

Preheat the oven to 350 degrees. Coarsely chop the nuts in a food processor (chop the almonds separately from the rest of the nuts, as they are much harder than the others). Evenly cover a large baking tray with the nuts and toast for 10 minutes, or until lightly browned. Use the food processor to chop the fruit into small pieces and place in a mixing bowl. Then use the food processor to shred your coconut if you bought coconut flakes that weren't shredded previously and place this in the same mixing bowl as the fruit. Finally, grind up the cocoa nibs in the food processor until they are fairly fine, that way they will add a nice even flavor that won't overwhelm a bite. Place the cocoa nibs in the bowl with the chopped fruit and coconut and set aside. Combine the peanut butter, chopped dates and water into a sauce pan and heat the mixture on a low burner, stirring occasionally. As the peanut butter warms, it may seize up a bit, so add as much water as necessary to create a sticky, almost glue-like paste. As you are stirring in the water, you want to keep the mixture warm, but not hot.

After the nuts have been toasted for 10 minutes and have cooled slightly, combine them in the mixing bowl with the fruit and coconut. Pour the peanut butter mixture on top of the nuts and combine using a spatula or large wooden spoon. Make sure the peanut butter mixture evenly coats the fruit, nuts, and coconut. Line the sheet pan with parchment, then dump the sticky mixture onto the parchment. Use the back of your spatula or spoon to press the gooey mixture onto the pan evenly. Use your hands to finish pressing the mixture into an even layer if necessary. Place the bars into the oven, and bake for 15 minutes or until lightly golden brown around the edges to set the bars. Remove them from the oven and place on a cooling rack. Let them set for several hours and then cut them into small squares. Store them in the fridge, separating the layers with waxed paper.