Tex Mex Stew

My in-laws gave me the awesome birthday gift of a spice grinder. This gave me the perfect excuse to use Aldi’s whole dried guajillo chiles that I’ve been eyeing for a while now. As soon as I got that spice grinder I knew what I wanted to make, chili!

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I ground up the whole chile (minus the stem) and some cumin seeds I bought at the Asian grocery store. Nothing quite compares to the smell of freshly ground cumin.The base of fresh vegetables makes a fairly light “stew” and the mild flavor of the chile blend makes it safe for the non-spice lovers in our household. Feel free to change it up with different pepper varieties or vegetables (I bet corn would be good in this). This is a very basic dish that’s waiting for some creative additions!

Tex Mex Stew

Serves 4

Ingredients:

  • 2 tablespoons olive oil
  • 1 small yellow onion, chopped
  • 2 cups chopped tomatoes (about 4 medium tomatoes)
  • 3 jalapeños, deseeded and diced
  • 2 cloves of garlic, minced
  • 2 (15 oz.) cans pinto beans
  • 1 whole guajillo chile, ground
  • 1 1/2 teaspoons whole cumin seeds, ground
  • 1/4 teaspoon black pepper, or to taste
  • 1/2 teaspoon salt, or to taste

Directions:

  1. In a large pot, bring the olive oil to medium-high heat. Add the onion, tomatoes, jalapeños, and garlic. Sauté until the onions are translucent and tender.
  2. Stir in the remaining ingredients and simmer over medium heat for 10-15 minutes for flavors to meld. Serve with a side of cornbread or crackers.

Nutrition per serving:
Calories: 247 Fat: 8.4g Saturated Fat: 1g Protein: 11g Carbohydrates: 35g Sugars: 5.5g

Samosa Quesadilla with Cilantro Chutney

I love samosas, but don’t always feel like going through the trouble of frying them or stopping by an Indian restaurant. So I took the idea and made it a little easier by creating a crunchy outside with a toasted tortilla.

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Samosa Quesadilla with Cilantro Chutney

Serves 2

Ingredients:

Samosa Quesadilla

  • 2 russet potatoes, peeled and cubed
  • 1/4 cup vegetable broth
  • 1 garlic clove, minced
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon powdered ginger
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt, or to taste
  • 1/4 cup cooked green peas
  • 2 whole wheat tortillas

Cilantro chutney:

  • 1/2 cup chopped cilantro
  • 2 tablespoons chopped mint
  • 1 jalapeno, de-seeded and chopped
  • 1 garlic clove
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt, or to taste
  • 2 teaspoons lemon juice
  • 1 teaspoon agave nectar
  • 1-3 tablespoon of water

Directions

  1. Boil the potatoes until soft and drain.
  2. Using a food processor blend the potatoes, vegetable broth, garlic clove, curry powder, powdered ginger, ground cumin, and salt.
  3. Carefully mix the green peas into the potato blend and spread out evenly on two tortillas, then fold in half.
  4. Place a frying pan over medium-high heat and cook each quesadilla until both sides are golden brown.
  5. For the chutney place all the ingredients in a food processor and blend, adding enough water to make a pesto-like consistency.
  6. Cut the quesadillas, and serve with a side of the chutney.

Nutrition per serving:
Calories: 320 Fat: 4.6g Saturated Fat: 1.5g Protein: 10g Carbohydrates: 67g Sugars: 8g

Hummus Pizza

I’ve had pizza, I’ve had hummus, and I’ve even had pizza flavored hummus, but now two worlds will collide in this ridiculously delicious recipe. Really filling, and definitely cheaper than takeout, this is sure to be a hit with the whole family.

Hummus Pizza

Serves 4, 2 slices per serving

Ingredients:

  • 2 cups white whole wheat flour
  • 1 packet active dry yeast
  • 1 tablespoon light brown sugar
  • 1 cup warm water
  • 4 tablespoons olive oil, divided
  • 1 (15 oz.) can chickpeas, drained
  • 1 tablespoon tahini  
  • 2 tablespoons tomato paste
  • 1/2 cup water
  • 1 garlic clove, minced
  • 2 teaspoons dry oregano
  • 1 teaspoon dry basil
  • 1/2 teaspoon salt
  • 1 cup packed spinach, chopped
  • 1/4 cup roasted red bell pepper, chopped
  • 1/4 cup sliced black olives

Directions:

  1. In a large heat-proof bowl, combine the flour, yeast, and brown sugar. Stir in the warm water until a soft dough forms. Knead for 5 minutes, then cover and let sit in a warm area for 1 hour.
  2. While the dough rises, make the hummus. In a food processor, combine 2 tablespoons olive oil and chickpeas through salt and blend until smooth.
  3. Preheat oven to 400 degrees. Grease a pizza pan with the remaining 2 tablespoons of olive oil and spread the dough on it. Bake for 10 minutes. Top the crust with the hummus and remaining ingredients, then broil in the oven for 1-2 minutes, until spinach is wilted and all toppings are heated through.
  4. Let sit for 5 minutes before cutting and serving.

Nutrition per serving:
Calories: 473 Fat: 20g Saturated Fat: 2.7g Protein: 14.5g Carbohydrates: 63g Sugars: 7.6g