Wednesday, January 4, 2017

Slow Cooker Green Chili Chicken Soup


I love trying to recreate my own versions of some of my favorite foods from places I used to live but can't have anymore. This easy soup was inspired by a soup I had when I lived in Texas. When I lived there, I shopped at the grocery store Market Street, and they had a nice salad bar with several soups every day. My two favorite were the tomato bisque and a chicken and green chili soup which was slightly spicy and perfect for a really cold day. I made my own version of the tomato soup before, but I decided to recreate a very simple version of the chicken and green chili soup using my slow cooker---it was just as delicious as I remembered! You can make this soup as mild or as hot as you want depending on the green chilies and chili flakes. The real version definitely had red chili flakes speckling it, so for me they were a necessary ingredient!

Slow Cooker Green Chili Chicken Soup
Printable Recipe

8 cups chicken broth
1 lb boneless, skinless chicken thighs or breasts
1 lb peeled, cubed Russet potatoes
4 4-oz cans of green chilies (hot or mild)
1 tbsp ground cumin
1/2 tbsp chili powder
1 tsp garlic powder
red chili flakes, to taste (optional)

1. Combine all ingredients in your slow cooker (keep the chicken thighs or breasts whole to shred later) and cook on high 4-6 hours or low 6-8 hours.
2. Remove chicken and shred with a fork. Return the chicken to the soup and stir to combine.

Sunday, January 1, 2017

Kale Slaw with Blue Cheese


Happy New Year! It's hard to believe Chow Bella has been around 8 years now. I nearly tripled the number of blog post in 2016 compared to 2015, and I hope to continue that trend.

This year we kick things off by with tradition by having New Year's cabbage for good luck, but I turned it into a cole slaw with lots of non-traditional ingredients, including kale, bacon, blue cheese, golden raisins, and pecans. I love salads the combine sweet and savory ingredients. This makes a really big bowl but my mom, dad, and I managed to eat the whole bowl for lunch!

Kale Slaw with Blue Cheese
Printable Recipe

2/3 cup mayonnaise
3 tbsp honey
3 tbsp Dijon mustard
3 tbsp apple cider vinegar
4 cups cole slaw mix (containing green and red cabbage and carrots)
4 cups (packed) shredded kale
4 slices bacon, cooked and crumbled
1/2 cup golden raisins
1/2 cup chopped pecans
1 apple, cored and diced
1/2 cup crumbled blue cheese
salt and pepper to taste

1. In a small bowl, combine mayonnaise, honey, mustard, and vinegar. Set aside.
2. Combine all remaining ingredients, except blue cheese, and toss with the mayonnaise mixture until thoroughly combine. Finally, gently combine the salad with the blue cheese crumbles. Season to taste with salt and pepper. For best results, chill at least 1 hour for the flavors to combine well.

Monday, November 21, 2016

Monday Musings: Happiness Project, November



October was a very fun month because of Halloween!




Also, Blogtober added to my enjoyment of the month. I'm really proud of the fact that I met my goal to blog at least once a week. It was especially fun to do some Dracula-themed posts. Here's a list of October's recipes:

Piperade Egg Cups
Monday Musings: Happiness Project, October
Green Beans with Mustard and Pine Nuts
Pommes de Terre Boulangere
Slow Cooker Boeuf Bourguignon
Stake Steaks
Eggplant Impletata
Quick Braised Red Cabbage with Green Apple

I also had the goal to make new recipes. I made five more new than the recipes above, but they needed to be tinkered with to perfect them for a blog post. I also had more Halloween recipes to post but I ran out of time to make them or take photos. They're perfect for cool weather so they'll be posted eventually this fall or winter!

Two books that I read for fun were:

Love Yourself Like Your Life Depends On It by Kamal Ravikant
A History of the World In Six Glasses by Tom Standage

The first one was a quick read which focuses on meditation and simply saying "I love myself" either out loud or to yourself over and over again. Whether you feel silly about saying "I love myself" or maybe doubt whether you believe it, it really is uplifting to show yourself some positivity. It motivated me for my November goals, which are to be thankful for not only the other people and things in my life that make me happy, but to celebrate what I am able to do for myself as well.

The next book crosses over into my goal to become a minor expert. I've become fascinated with food history, so this was perfect. It discussed beer, wine, cola, coffee, tea, and spirits. The beer chapter was particularly interesting because of the discussion of the start of grain consumption and bread making.

Aside from reading and enjoying more cooking videos, I attended a cooking demo at the Culinary Institute of America. I've never cooked duck, so I thought a demo taught by real chefs would be the perfect way to learn. They made duck breast with cherry sauce, which was delicious. It was served with an herb salad, smashed potatoes, and a lovely Merlot.








I have to confess, I didn't do any Duolingo lessons. As Gretchen Rubin talks about on her podcast Happier, I working on another language is something my fantasy self wants to do. I've tried many times but I've not made it a successful habit. I think I'm going to put it on the back burner and try again in the future when I feel more inspired.

Onto my goals for November. I'm a little late getting them out but November has been a hectic month so far.

An obvious choice is to enumerate all that I am thankful for. I think we look for external things in our lives to be thankful for, but I want to recognize and thank myself and my body for all it does for me. One September goal was to exercise, along with other ways to take care of myself. I loved checking off my list when I worked out because I am visual. I want that accountability again this month, but from a different source of motivation. I want to celebrate my body’s ability to propel me through life. I also want to care for and celebrate my energy systems and mind. To do this, I’m following the exercises from the book Intuitive Self Healing by Marie Manuchehri and also doing her Affirm Your Worth cards. The cards act like a springboard to make me realize all I should be thankful for. I feel energized when I flip through them. I used to journal a lot, but I kind of drifted away from it. By the time I go to bed I feel too tired, but I love looking back on my journals and recalling good moments in my life. I’m going to create gratitude lists to count my blessings and also to celebrate the little things in life. Usually it’s watching the sun rise through my bedroom window, which has been much easier due to the time change.


I’ve been evaluating my Happiness Project so far. Is it making me feel happier? I don’t feel bounce off the wall happier, but I feel more content. I’m less reactive to stressful things. I’m calmer in general. I’m not so hard on myself. In the past, if I got writer’s block or wasn’t into whatever I was working on, I would berate and push myself. Now I just accept it and take a break or move onto a different task. It’s refreshing. My negative self-talk has declined because monitoring all the things I do has helped me appreciate what I do for myself and what I’m good at. I carve out more time for joyful activities because I’m monitoring them. 

My November goals:

Journal what I'm thankful about
Do the chakra balancing activities in the Intuitive Self Healing book
Show my body gratitude by exercising
Read the Affirm Your Worth cards
Celebrate the Ordinary

Sunday, November 6, 2016

My Top Tips To Make Meal Prepping a Breeze


I have been meal prepping for quite a while. My favorite things about meal prepping include the overall time savings because most of my food is cooked and the majority of my dishes are washed for the week. I also save money because I'm not stopping for dinner on the way home nearly as much since I know I have a plate of food waiting for me at home. Meal prepping keeps me on track with my healthy eating because I have already composed healthy, balanced meals that only need to be heated up.

Here are my top tips to streamline your meal prep!

Balance easy foods and recipes:

Though I love making up my own recipes and trying new ones, I quickly learned that if everything I was prepping required a recipe it would take a huge amount of time! In order to not make meal prepping a day-long ordeal, simple dishes like roasted starches, vegetables, and meats should be balanced with more time-consuming dishes. Balancing simpler dishes with more elaborate ones can give you enough variety to prevent meal monotony.

Therefore, I might make some easy veggie sides like roasted broccoli and brussels sprouts and some simple starches like roasted sweet potatoes or regular potatoes, but I might get a little more involved with the protein by making taco meat or bacon-wrapped chicken. The starches, veggies, and meats can be mixed and matched to add interest to your meals.

Calculate it out:

Whether you follow a strict meal plan or not, you will either know or be able to approximate how many servings of each food you will need. For example, I typically prep lunches and dinners, so I know I will need 10 servings of protein, starches, and veggies for each meal to get through the week. Multiply the number of servings by the number of ounces per serving and you have a ballpark of the volume you need to buy. Keep in mind raw food loses water as it cooks, so add an ounce or two of raw food per serving to make sure you end up with enough. Here are some raw to cooked weight conversions for meat and vegetables.

Also consider the amount of condiments and snacks you will need and calculate the volume. I like to have a piece of fruit or a small salad with lunch, so I make sure to prepare enough vinaigrette, have enough lettuce (about a cup for each salad) plus a few other chopped veggies, and enough pieces of fruit. I also like fruit and nuts or nut butter for a snack, so I make sure I count those too.

Order of operations:

Besides making the shopping list and filling out a meticulous spreadsheet of what and when you are going to eat for each meal, it's important to have a game plan of how you are going to cook the food. For example, if you have too many things to make on the stove top, you may create a traffic jam, prolonging the meal prep.

Before you even go to the store, pick out your simple and more complicated dishes. Then, read the recipes! This is a tip Julia Child mentioned often. It's not enough to buy the ingredients. Reading the recipes all the way through gives you an idea of when you will need to use each ingredient and if it would be better to start a dish early in your meal prep or later. You will also learn the volume of food it will make in order to determine the amount of servings to budget for. Then you can properly allot enough time in your order of operations.

I start with the things that take longest to cook yet require little monitoring such a roasted squash, sweet potatoes, and regular potatoes. I cook them at 400 degrees F on foil-lined baking trays for easier clean up and just get them out of the way while I work on things that require more monitoring, cook quickly, and/or require the stove top. It can be very gratifying in the first 15 minutes of your meal prep to already have sweet potatoes, pumpkin, squash, and brussels sprouts on their way to being done! Another thing to note, I typically get most of the veggies out of the way before starting on meats because it limits the amount of time I have to go back and forth washing my hands between meat and vegetables.

Mise en place:

Mise en place is a French culinary term meaning "everything in place." Taking time to set up everything before you start cooking will help you get through it faster! It can be so frustrating to require an ingredient a few times only to keep putting it away every time. It can also be annoying if your hands are all gunky from mixing meat only to realize you need to get something out of your fridge (if you made your order of operations, then this likely won't happen). Having everything out and ready saves time because you won't be searching for things and stopping to wash your hands a gazillion times.

My mise en place includes:

Having a cutting board and knife out for meat and as well as for produce. You don't want to have to keep washing the same cutting board and knife or your hands over and over again. This also reduces risk of cross contamination.

If you need an ingredient twice (or more), chop it once. You might be making several recipes with chopped garlic, for example. Chop it all and save it on the corner of your cutting board for each recipe.

Get all your spices out and have them ready. Pilfering through your spice rack every few minutes uses valuable time.

Get all the dishes and baking trays out and ready to go.

Make room in the fridge and freezer.

Allow the store to lend you a helping hand:

Though it can be more expensive to buy pre-chopped food, if you rationalize the time it takes to chop the ingredients yourself it may be worth it. This is especially the case for hard to chop veggies like butternut squash, which takes a bit more effort than something like broccoli. Since my food processor went kaputz, I also buy pre-made cauliflower rice.

Pre-marinated meat may be worth looking at, but be sure to check the ingredients to make sure there's no ingredient that doesn't align with your diet (especially important if you have allergies).

Seasoning mixes are a great way to add a lot of flavor without getting a bunch of spices out. Just be sure there's no bad additives. You can even make your own! Here are a couple recipes:

Salt-Free Old Bay Seasoning
Roasted Chicken Seasoning

Have enough cooking ware:

Related to mise en place, having enough pots, pans, skillets, measuring cups and spoons, aluminum foil, baking trays, cutting boards, knives, prep and storage bowls, are a must. Take inventory before you go shopping.

Small appliances like an immersion blender, regular blender, or food processors may be something you want to consider, but aren't necessary for a successful food prep. Just be sure to read your recipe to make sure these aren't required.

Serving it up:

Some people may want to divide the food into different storage containers so all you have to do is grab a container and go. Others may want to choose their foods each day based on their mood. Try both and see which is more convenient for you. Personally, I like the grab-and-go method. On a busy morning I don't want to dole out the food for my lunch. I just want to take a homemade "tv dinner" as I call them. Whether your portion food or not, along with my previous tip, have enough containers.

Those are my top tips for meal prepping. The first few times you give it a try, it may be difficult but stick with it and you will be a meal prep champ in no time! Do you meal prep? Please comment below if you have any other tips to streamline the meal prepping process!

Thursday, October 27, 2016

Paleo Halloween Dinner: Quick Braised Red Cabbage with Green Apple


I've given you a couple of Dracula-inspired Paleo-approved main courses (check em out here and here!) so it's about time I gave you a side dish that would be perfect with these Eastern-European dishes.

I imagine the peasants in Bram Stoker's Dracula cooking cabbage. The scent of cabbage wafting through the Romanian countryside...ok not so romantic. But the color of this dish is! I love how Halloween decor is not only including black and orange now, but also purple and green! I left the peel on the green apple in this dish, and the cabbage and red onion provide lots of color, kept vibrant by the acid in the apple and the apple cider vinegar. This is a sweet and tangy cabbage with a little caraway to boost the tart factor. I was hesitant to call this a braise because it cooks so fast, but it kind of is!

Quick Braised Red Cabbage with Green Apple
Printable Recipe

1 tbsp olive oil
1 large red onion, sliced
1 large green apple, julienned
2 tbsp apple cider vinegar
2 tsp honey
1 clove garlic, grated or minced
1/2 tsp caraway seeds
1/2 cup chicken or vegetable broth (more, as needed)
4 cup shredded red cabbage (half a small cabbage)
Salt and pepper, to taste

1. In a large skillet, heat oil over medium heat and add onion and apple. Cook until tender. Add remaining ingredients, stir, cover, and cook about 10-12 minutes, stirring occasionally, until tender. Taste for seasoning and serve. Good warm or room temperature.


Related Posts with Thumbnails