Chipotle’s Chicken Burrito Bowl

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When I first mentioned to a friend of mine that I’m going to make my own version of the Chipotle’s burrito bowl. She was like “Why do you want to even do that? It’s so cheap and why would you go through all that hassle of buying the ingredients. & I don’t have an elaborate pantry like your. Well you all know by now that I love cooking. I also love making my own versions of the food that I eat outside. Chipotle’s burrito bowl has been on my list for a long time and I haven’t really thought about making my own version until I had this same dish for three times in a row in a week. I try not to eat out that often but I was really behind on my assignments and did not have time for anything, let alone cooking! I finally found some time and I also wanted to try out a tripod I borrowed from my husband’s boss. Tow birds one stone and all that… I decided to make a big batch on Sunday so that I could kick back and relax during the week. Guess what, it worked out really well for me and I hope it will taste just as fabulous when you make it too.

Now going back to my friend’s complaint about ingredients, I assure you, you don’t need an elaborate pantry to make this dish. You can make it with everyday ingredients that are in your kitchen. Well, you might need an ingredient or two. But seriously, ingredient shopping is part of the fun!

Cilantro Lime Brown/White Rice

Ingredients:

  • 2 cups long grain brown rice
  • 3 1/2 cups water (If your using white rice adjust water accordingly)
  • 1 teaspoon olive oil
  • 1 bay leaf
  • 1/2 teaspoon salt
  • Juice of 1 lime
  • 6 tablespoons fresh cilantro, chopped

Directions:

  • Rinse brown/white rice well and drain. Add water, olive oil, bay leaf and salt to rice and cook in rice cooker. Before serving, sprinkle with lime juice and toss gently with cilantro.

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Slow Cooker Carnitas Style Chicken

Ingredients

  • 3 pounds skinless, boneless chicken thighs (For vegetarians: use Tofu/Tempe)
  • Salt and freshly ground black pepper
  • 3 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1 1/2 teaspoon ground cumin
  • 1 bay leaf
  • Few pinches of ground cayenne pepper / chilli powder
  • 1 medium onion, sliced
  • 6 cloves garlic, minced
  • Juice from one orange
  • 2 teaspoons olive oil

Notes:

  1. For Vegetarians: Replace chicken with Tofu/Tempe I have used both of them in several other occasions and they make a good replacement for meat/chicken. If you’re planning to use either of them please adjust rest of the ingredients based on the quantity of tofu/tempe you are using.
  2. If you don’t have dried oregano/thyme you can replace them with their fresh equivalents, or you can use Italian seasoning if you have that.

Directions:

For Vegetarians:

  • To drain the tofu, put it on a paper towel-lined plate; cover it with another paper towel, and then a tray.  Weigh the tray down with a heavy object and let it drain for 30 minutes.
  • Combine all ingredients except oil in a bowl. Marinate tofu in this mixture for 30 minutes.
  • Drain the tofu of excess liquid and lay them on a paper towel until the skillet is ready.
  • Place a skillet on the stove and heat it up to smoking hot. Add oil and fry the tofu until it is nicely browned on all sides. When ready to serve dice it into bite-sized cubes.

Now for chicken: You can do this multiple ways, I chose to do it in a slow cooker because its hassle free and I don’t have to worry about the chicken for the next 4 hours. But you can do it on stovetop or in the oven.

For slow-cooker:

Combine all ingredients except oil in slow cooker, mixing well to coat chicken with spices. Cook on high for 4-5 hours until tender. Remove from slow cooker and cool; shred or cut into bite size pieces. When ready to serve, heat oil in skillet and cook chicken pieces until browned and a little crispy.

For Oven:

Combine all ingredients except oil and let the chicken marinate for minimum of 4 hours. Preheat the oven to 375 f and then drain the chicken of the excess liquid. Line a baking sheet with silver foil and spray or spread the oil. Place the chicken on the baking sheet and cook for 45-50 minutes turning once half way through. Remove chicken once it is thoroughly cooked and slightly browned. When ready to serve shred or cut into bite size pieces. 

For Stove-top:

Combine all ingredients except oil and let the chicken marinate for minimum of 4 hours. Drain the chicken of excess liquid and lay them on a paper towel until the skillet is ready. Place a skillet on the stove and heat it up to smoking hot add oil and fry the chicken until it is cooked through and slightly browned. When ready to serve shred or cut into bite size pieces.

Pico de Galo:

Ingredients:

  • 2 roma tomatoes diced
  • 1/4 large red onion diced
  • 1/2 jalapeno chopped
  • 2 garlic cloves minced
  • salt
  • handful of fresh cilantro chopped
  • juice of half a lime

Directions:

  • Place tomatoes, onion, jalapeño and garlic cloves in a bowl. Add the rest of the ingredients and mix well. Refrigerate for at least an hour, then taste and adjust salt and lime juice levels, if necessary.

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Wasabi guacamole 

Ingredients:

  • 2 ripe avocados, peeled (net weight 300g)
  • 2 tbsp lime juice
  • 2 tsp wasabi paste (optional)
  • 20g chopped spring onion (optional)
  • Salt

Note: Okay even though I said earlier you wouldn’t need any fancy ingredients but this recipe talks about wasabi … if you don’t have it at home don’t bother buying one for the recipe. I just made this the previous day for chicken cakes recipe by Ottolenghi and it tasted amazing with those chicken cakes. That’s a whole different blog post so for now just ignore J 

  • Mash the avocado with a fork and mix together with the lime juice, wasabi, chopped spring onion and half a teaspoon of salt.

Veggies:

Ingredients:

  • 1 large sliced red onion
  • 2 green peppers sliced
  • Cooking spray

Directions:

  • Place a skillet on the stove and heat it up to smoking hot then add the veggies to the skillet.
  • Now spray cooking oil on the veggies and keep tossing them until they are nicely charred about 5-7 mins.
  • Remove from heat and use when ready.

Note: Do not cook the veggies completely they still need to have the crunchy texture. Do not add salt this will turn the veggies soft.

Corn Salsa

Ingredients:

  • 1 12-ounce bag of frozen sweet yellow corn, defrosted and drained or 2 corn on the cob
  • 2 medium-sized jalapenos, seeded and chopped (leave in some seeds for more heat if desired)
  • 1/2 red onion, finely chopped (about 1/3 cup)
  • 3/4 cup fresh cilantro, torn or chopped
  • Juice of 2 limes
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Directions:

  • If you are using fresh corn: Preheat oven to 375. Wrap corn in a silver foil with ½ tbsp. of butter and then let it roast for 20-25 mins. Once cooled use a sharp knife and make long downward strokes on the cob separating the kernels from the cob. For frozen corn you don’t have to do anything after its defrosted and drained add them to rest of the ingredients.
  • Combine all ingredients in a bowl and mix. Season with additional salt and pepper if desired. Add additional cilantro, jalapeno or lime according to your taste.

By the time I had all these together I was feeling extremely lazy to spend anymore time on beans J partly because I’m not a big fan of beans and partly because I wanted to get some pictures for the blog before sunset. I just decided to use a store bought refried beans.

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Chicken Burrito Bowl:

Ingredients:

  • Cilantro Lime Brown Rice
  • 1 small can of refried beans
  • Slow Cooker Chicken Carnitas
  • 1 romaine lettuce sliced
  • Veggies
  • Toppings:
  • corn salsa
  • pico de galo
  • guacamole
  • shredded cheese (your choice)
  • sour cream
  • sliced lemon wedges 

Directions:

  • Layer ingredients in a bowl. Add desired toppings and enjoy.

Mango Lemon Thyme Popsicle

Ingredients: makes 10 pops
    •    1 can sweetened mango pulp
    •    1 can of mango slices
    •    a pinch of salt
    •    1 tablespoon lemon juice
    •    1 tablespoon freshly grated lemon zest
    •    1 tablespoon, or as much as you want fresh thyme


Equipment:
    •    Popsicle molds and stick
Note: You may use coconut milk or cream of coconut along with the mango puree if you want a creamy version of this sorbet.


Directions:

  • Slightly mash the mango slices don not puree we want some chunks in there. Add mango mash to pulp.
  • Add the salt, lemon juice, zest and lemon thyme to the pulp and mix them well. (Optional: I have added couple of tablespoons of coconut cream to make the popsicles nice and creamy)
  • If you want you may process the prepared puree in the ice cream machine. It is okay if you do not do this. Since it is a sorbet, there will be tiny crystals whatever you do and it is not a bad thing.
  • Pour into popsicle moulds and set in the freezer for at least 6 hours, preferably 8 or overnight.

  • Serve chilled.

Roasted Mushrooms

These delicious garlicky buttery roasted mushrooms go really well with a glass of wine and a piece of bread. Since I had neither of them at home I decided to serve it with sticky rice, Asian meatballs and ginger lime dressing. Woohlaaaa it was equally good :)

These roasted mushrooms (discovered via Deb) make an appearance time and time again. They’re ridiculously good and simple to prepare, with minimal prep work followed by only fifteen-ish minutes of oven time.


Ingredients:

  • 1/2 lb. (8 oz.) mushrooms (cremini, preferably, but white will work as well)
  • 1 tbsp. olive oil
  • 1 tbsp. capers, rinsed and chopped
  • 1 1/2 large garlic cloves, minced
  • pinch of coarse black pepper
  • healthy pinch of coarse sea salt
  • 1 1/2 tbsp. unsalted butter, cut into cubes
  • 1 tsp. lemon juice
  • 2 tbsp. fresh flat-leaf parsley, chopped

Directions:

  • Preheat your oven to 450°. Toss mushrooms with the oil, capers, garlic, pepper, and salt in a baking dish or cast iron skillet. Dot with butter cubes and roast for 15–20 minutes, stirring once or twice as they bake.
  • Once mushrooms are tender, remove them from the oven and stir in the lemon juice and parsley. Eat them straight from the skillet with plenty of crusty bread to soak up all the garlicky butter.

Homemade Raw Trail Mix

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Making your own homemade Trail Mix takes about 3 minutes and is so much more delicious and easy since you can create a recipe with only your favorite ingredients!  Besides, you will get the AMAZING health benefits of eating fresh nuts that are not processed.

The Trail Mix recipe below is just a suggestion… feel free to mix it up and make it your own. 

Suggested Ingredients:
    •    1 cup Raw Walnuts – Whole or Pieces
    •    1 cup Raw Almonds
    •    2 tbsp Raw Sunflower Seeds (without the shell)
    •    1 cup Pecans
    •    1 cup Raisins
    •    1/2 cup All Natural Coconut Flakes - No Sugar (I didn’t have it at home so I skipped coconut flakes)
    •    1/2 cup  Mini Chocolate Chips


Procedure:


1.  In Large Bowl, Mix all ingredients together well, and enjoy!

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Roasted mushroom arugula salad with avocado

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Quantity should be sufficient for one person as a meal or for two people as a side salad.

Ingredients
    •    1 cup arugula
    •    1 cup shittake mushrooms, cleaned and stems removed
    •    2 tablespoons olive oil
    •    1 small avocado, skin removed and sliced
    •    1 tsp black sesame seeds
    •    Tahini Lemon dressing
    •    Kosher salt and freshly cracked black pepper to taste

Lemon-Tahini dressing

    •    2 Tbs tahini
    •    juice of 1 lemon
    •    1 Tbs olive oil
    •    salt and pepper
    •    water as needed for proper consistency


Instructions
    1.    Preheat the oven to 425 degrees F.
    2.    Arrange the arugula in a large salad bowl.
    3.    Place mushroom heads on a baking sheet in an even layer and drizzle with olive oil and season with salt and pepper.
    4.    Place the baking sheet into the oven and roast for 10-12 minutes until the mushrooms are slightly golden brown and tender to touch.
    5.    Remove the mushrooms from the oven and let cool for 10 minutes before tossing them with the arugula.
    6.    Add the avocado and toss to combine.
    7.    Drizzle 2-3 tablespoons of the dressing on top and toss. Taste and add more vinaigrette or salt and pepper if needed.
    8.    Sprinkle sesame seeds and serve immediately.

Wild Mushrrom & Zucchini Pizza with Cauliflower base

Orange and Vanilla Overnight Oats

Grilled Asparagus & Creamy Lemon Quinoa inspired by @gkstories & @luisegreenkitchenstories

Thai Cauliflower Curry

Ingredients:

  • 2 tablespoons butter
  • 1 baby potatoes, unpeeled, diced
  • 2 tablespoons peeled and minced ginger
  • 2 green onions, chopped
  • 2 cloves garlic, crushed
  • 2 teaspoons green curry paste
  • 1 13-ounce can coconut milk
  • 11/2 cups chicken broth
  • 1/4 teaspoon sambal chili paste
  • 2 cups cauliflower florets
  • 1 cup sugar snap peas
  • Salt
  • Freshly ground black pepper
  • 4 cups cooked rice

Directions:

  • Melt the butter in a large saucepan over high heat, add the ginger, green onions, and garlic. Mix the curry paste into the pan and toast for a moment. Add the cauliflower and potatoes, stirring to coat them with the spices.

  • Continue to stir for a few minutes, then add the coconut milk, broth, and chili paste. Bring to a gentle boil and then reduce the heat to simmer for 15 minutes. Season with salt and pepper and serve over rice.