Bachelor Is Back

Hi!  Did anyone catch The Bachelor last night?  I couldn’t get enough of the initial meetings of the bachelorettes.  Bad jokes (the “baconator”), crazy entrances (horses and big hats), and corny pick up lines..ahh Bachelor, you never let me down.

I mean, a grandma!?!  These girls pull out all the stops.  Hysterical!!

So, unfortunately, I have to work tomorrow.  The vacation is over.    I will say, it will be nice to get in a routine again.  I’ve been a bit of a slacker over the Christmas break, so I’m looking forward to some normalcy.  I started today by cooking up some yummy meals for the week (well, half week). 

Starting with this…

I think I may have to just direct you to Nicole’s blog since I get so many delicious recipes from her.  If you don’t read it, you need to!  She has many yummy meals from which to choose!

This was my first time cooking with jalapeno and poblano peppers.  I loved the kick it gave to the dish.  Might have been my first time, but definitely not my last.

Quinoa Mexican Soup  (from Prevention RD and  Virtually Vegan Mama)

• 4 cups low-sodium vegetable broth
• 2 (14.5 oz) cans low-sodium fire roasted diced tomatoes
• 2 tsp olive oil
• 1 medium red onion, chopped
• 4 cloves garlic, minced
• 1 poblano pepper
• 1 red green bell pepper
• 1 jalapeno, seeds and ribs removed for less spic
• 1 cup dry quinoa (I used red quinoa)
• 1 Tbsp paprika
• 1/2 tsp chipotle chili powder
• 1/2 tsp ground coriander
• 1/2 tsp ground cumin
• 2 bay leaves
• pinch ground cinnamon
• 1 avocado, cut into 1/2 inch cubes
• 1 lime, cut into wedges

Directions:

Set your oven to broil at 550 F.

Cut the poblano, bell pepper, and jalapeno in half, removing the stem and seeds.

Place peppers on a baking sheet cut side down and roast 2-3 minutes or until charred and black.

Check frequently to avoid over-burning. Once charred, place peppers in plastic baggie, close, and allow to steam.

Peel the charred skin by hand and dice the peppers.

Heat a dutch over over medium heat and add olive oil. Add diced onions and stir.

Keep stirring until the onions start to stick and add 1 tablespoon of the vegetable stock. Repeat this step, stirring often for 30 minutes, deglazing pan every so often with a small amount of vegetable stock. Cook onions for 30 minutes or until onions are a dark in color with the desired caramelized flavor.

While onions are caramelizing, combine the quinoa and 2 cups of water in a sauce pan. Bring to a boil over medium-high heat. Reduce heat, cover, and simmer for about 30 minutes or until all liquid is absorbed.

To the dutch oven, add remaining vegetable stock, fire roasted tomatoes, garlic, jalapeno, poblano, red bell pepper, paprika, coriander, cumin, bay leaves, cinnamon, and chipotle chili powder.

Bring to a boil. Reduce heat and simmer uncovered for 25 minutes, stirring occasionally. Remove bay leaves.

Add cooked quinoa and stir to combine.

This dish was not short on taste by any means.  Spicy, savory, and chock full of zesty flavor.

Mine was a bit more thick than soup-like, but the taste couldn’t be beat. 

The avocado helps to nicely balance out the zestiness.  This one is a keeper!

Other Swanky Scoop:
I am starting my Master’s program in a couple weeks!!  Eek!  So exciting, but scary at the same time.

I am attending an online program for a Master of Science in Health Communications.  The first class even includes blogging!  I will be sure to fill you guys in as I start my classes!

Hope you have a fabulous evening!  Thanks for reading!

What are your favorite “trash” shows to watch?  Any advice for those that went back for their Masters Degree?

Tagged as: bachelor, quinoa mexican soup, recipe, vegan, vegetarian