Crock-Pot Chili

Guys, I love chili. Maybe a little too much. It is warming to the soul. And when you live in Wisconsin, you can eat it year round because winter never ends here. We are in the middle of a blizzard here in Wisconsin. Yes, you read that right. Blizzard in the middle of April.

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I love this Chili because you can set it, and forget it. Plus, it makes a large batch. So, you can freeze the left overs for an easy meal another night.

  • Prep Time: 10 minutes
  • Cook Time: 5 hours
  • Total Time: 5 hours and 10 minutes
  • Serves: 8-10

Ingredients

I used all 15 ounce cans for the beans

  • 2 cans kidney beans
  • 1 can navy beans
  • 1 can great northern beans
  • 1 can black beans
  • 1 can cannellini beans
  • 1 can red beans
  • 2 (15 oz.) cans tomato sauce
  • 1 (28 oz.) can crushed tomatoes
  • 28 oz. water or vegetable broth
  • 6 oz. tomato paste
  • 1 10 oz. bag organic frozen corn
  • 3 cloves minced garlic
  • 1 large jalapeno diced
  • 1 medium chopped onion
  • 3 tbsp. organic chili powder
  • 1 tbsp. red pepper flakes
  • 1 tsp. Italian seasoning
  • 3 Bay leaves (REMOVE LATER)
  • 1 tsp. cumin

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This is my favorite part:

  1. Combine all ingredients.
  2. Cook on high for 5 hours (low 9 hours)

So. SIMPLE. I love recipes that you can just set and go. You can serve the chili over some quinoa or noodles. I love to top with a squeeze of fresh lime juice. Or you can add your favorite hamburger alternative too keep the meat lover in your life satisfied.

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ENJOY!

Love, Liv

Spring Quinoa

Guys! Spring is here. Unless you live in Wisconsin, where we get 12 inches of snow in April. Either way, you are wanting some spring flavors in your life-this is an amazing recipe.

  • Prep time: 15 minutes
  • Cook time: 20 minutes
  • Total Time: 35 minutes
  • Serves: 6-8

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Ingredients:

  • 1 cup Quinoa
  • 1 bunch Asparagus
  • 1 medium Cucumber
  • 1 bag Frozen Peas
  • 6-8 sliced Radishes

Dressing Ingredients:

  • 1/2 cup Olive Oil
  • 1/4 cup Apple Cider Vinegar
  • Zest of One Lemon
  • Juice of One Lemon
  • 2 tbsp. Stone Ground Mustard
  • 1 tbsp. Dijon Mustard
  • 1/2 tbsp. Chopped Tarragon
  • 1 Shallot
  • Salt and Pepper to taste

 

  1. Rinse and strain quinoa.
  2. Combine 1 cup quinoa with 2 cups water. Simmer for 12-15 minutes
  3. Remove from heat and add frozen peas.
  4. Set aside and cool for 10 minutes
  5. Combine in a small bowl olive oil, vinegar, lemon zest, lemon juice, stone ground mustard, Dijon mustard, salt and pepper. Mix
  6. Add tarragon and shallot. 20180324_192031_HDR.jpg
  7. Add chopped asparagus, sliced radishes, and sliced cucumber to quinoa.
  8. Mix dressing and quinoa.
  9. ENJOY!

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It is a great salad warm or cold! I hope you guys enjoy it as much as I do.

Love, Liv

Mexican Quinoa

Week night meals can be a headache. There can be a mess to clean up, and during the week-ain’t nobody got time for that. This dish is SUPER easy to make, and even easier to clean up after. Also, it is packed with protein, fiber, and flavor-everyone will love it. You can eat it as a naked burrito, regular burrito, tacos, quesadillas, really anything. It makes for fun left overs you won’t get bored with. I love to eat this as tacos for dinner, and a naked burrito bowl for lunch the next day. My husband loves to add cheese, and make quesadillas the next day. The possibilities are endless.

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Mexican Quinoa

  • Prep Time: 10 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 30 Minutes
  • Serves 4-6

Ingredients:

  • 1/2 C. Red Quinoa
  • 1/2 C. White Quinoa (You can just use 1 cup of your favorite quinoa)
  • 1 Large White Onion
  • 2 Cloves Garlic
  • 1 Bag (10 oz.) Frozen Organic Corn
  • 2 15 oz Cans Black Beans
  • 1 tsp. Ground Cumin
  • 4 Medium Dried Red Pepper (1 tsp. crushed red pepper flakes works just fine)
  • 2 Limes
  • Cilantro
  • Salt
  • Pepper

Directions:

  1. Rinse and Strain your Quinoa. You always want to rinse your quinoa to get rid of the saponin. Saponin is a natural coating on quinoa that sometimes makes it taste bitter or soapy.
  2. In a medium sauce pan, put rinsed quinoa with 2 cups of water on Medium temperature.
  3. Once Quinoa starts boiling, cover and reduce heat to a simmer for about 12 minutes.
  4. Chop onion and garlic. Saute on medium high in a cast iron skillet. Salt and pepper to taste.
  5. Once the onion and garlic is starting to caramelize, add frozen corn.Corn
  6. After the corn has been in the skillet for about 3 minutes, turn the temperature to high, and stir continuously. You want to get some color on the corn, but not burn it.
  7. Rinse and add black beans
  8. Turn off the heat
  9. Add 1 tsp ground Cumin
  10. Roughly chop dried red pepper, you just want to break it apart. (or add crushed red pepper flakes)
  11. Add a little more salt and pepper
  12. At this point, your quinoa should be done. Add to the cast iron skillet, and mix
  13. Add the Zest and Juice of 2 Limes
  14. Top with fresh Cilantro
  15. ENJOY!

I used corn tortillas, and put some fresh guacamole on top of my tacos. You can add all of your favorite taco condiments. It is SO. DANG. GOOD.

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Let me know your favorite way to eat this AMAZING dish!

Love, Liv