White bean chicken chili

White bean chicken chili | Me & The Moose. This easy, fast, cheap, and healthy meal also happens to be gluten and dairy free and a crowd pleaser for game day or a weekday. #meandthemoose #quickdinner #dinner #dinnerrecipes #glutenfreerecipes #dairyfreerecipes #chili #chilirecipes #gamedayrecipes

Who needs a quick, easy, healthy, and cheap dinner that everyone will eat, is totally customizable, and is gluten and dairy free? EVERYONE, that’s who. And we ESPECIALLY need it this week.

White bean chicken chili | Me & The Moose. This easy, fast, cheap, and healthy meal also happens to be gluten and dairy free and a crowd pleaser for game day or a weekday. #meandthemoose #quickdinner #dinner #dinnerrecipes #glutenfreerecipes #dairyfreerecipes #chili #chilirecipes #gamedayrecipes

Our family just flew back from 6 days in Key West, FL and boy are my arms, legs, eyes, lungs, feet, teeth, hair, elbows, knees, and brains tired. See what I did there?

Can we talk about traveling with kids? I love it and hate it. On the one hand, it’s really nice to get out of the regular grind and say “yes” to things like daily ice cream and night swimming. That’s how memories are made, people!

But some of parenting’s stressors are portable. And some of those stressors are actually worse when saying “yes” comes with a side of fatigue and crashing blood sugar.

This particular vacation was amazing fun sandwiched between two slices of crazy-travel bread thanks to oversleeping for our 6:30 am flight on the way there, and then changing our flights twice and driving four hours at 10 pm to beat an ice and snow storm on our way home.

We also paid an arm and a leg for a 3-hour nap in an airport hotel that was the grossest place I’ve ever stayed. It was less like a hotel room and more like a bunch of pink-eye germs and bed bugs holding hands. Shudder. M commented, “It smells like a lot of people were sweating in here.”

But I fully acknowledge that we’re so lucky to be able to travel and are so grateful to the TSA and FAA employees who are currently working really hard without pay. We tried to make meaningful eye contact while saying “Thank you” over and over in securlty.

That said, I’m exhausted.

White bean chicken chili | Me & The Moose. This easy, fast, cheap, and healthy meal also happens to be gluten and dairy free and a crowd pleaser for game day or a weekday. #meandthemoose #quickdinner #dinner #dinnerrecipes #glutenfreerecipes #dairyfreerecipes #chili #chilirecipes #gamedayrecipes

So, let’s get to this easy, all-purpose chili.

It is deceptively complex considering how quickly it comes together. You can certainly let it simmer for an hour to deepen the flavor if you like, but sauteing the spices and using a rich homemade stock if possible, will achieve the same depth of flavor in less time.

And if you put out every possible topping, I’ve found that this dish makes just about everyone happy.

White bean chicken chili | Me & The Moose. This easy, fast, cheap, and healthy meal also happens to be gluten and dairy free and a crowd pleaser for game day or a weekday. #meandthemoose #quickdinner #dinner #dinnerrecipes #glutenfreerecipes #dairyfreerecipes #chili #chilirecipes #gamedayrecipes

White bean chicken chili  

1 Tbsp olive oil
1 small white onion, chopped
2-3 large cloves garlic
1 tsp chili powder
½ tsp coriander
1 tsp cumin
1 tsp kosher salt
2 lbs ground chicken breast
1½ cups chicken stock (more, if you like a saucier chili)
1 cup chopped tomatoes
8 oz chopped roasted green chilis (2 small cans)
15 oz can white beans
Toppings: Cheese, scallions, avocado, sour cream, and pickled jalapenos

Heat oil over a medium flame in a large pot. Add the onion and sauté until fragrant, about 3-4 minutes.

Add the garlic and sauté again until fragrant, about 1 minute.

Add the spices and salt and cook, stirring frequently, for 1 more minute.

Add the chicken and sauté until no pink remains.

Add the stock and tomatoes and stir. Bring to a boil, reduce heat to low, and simmer for about 15-20 minutes until the sauce has thickened slightly.   

If the sauce isn’t thickening to your liking after 20 minutes, combine 1 Tbsp flour and 1-2 Tbsp of water and stir vigorously to combine. (I usually use a lidded jar and shake the water and flour together.) Add to the sauce and simmer for another 5 minutes.

Add the chilis and the white beans and bring back to a boil to head through.  

Garnish with cheese, scallions, avocado, sour cream, yogurt, pickled jalapenos, cilantro, etc. Whatever your chili loving heart desires.

Serve immediately.

Yield: 7-8 cups (about 5 grown-up servings)

White bean chicken chili | Me & The Moose. This easy, fast, cheap, and healthy meal also happens to be gluten and dairy free and a crowd pleaser for game day or a weekday. #meandthemoose #quickdinner #dinner #dinnerrecipes #glutenfreerecipes #dairyfreerecipes #chili #chilirecipes #gamedayrecipes

Chicken meatball and cauliflower rice banh mi bowl

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So, this is technically a recipe for a banh mi bowl, but the components can be customized in zillions of ways. The chicken meatballs can go in any direction, as can the cauliflower rice.

But first, banh mi. It's technically a Vietnamese sandwich with pickled carrots and daikon radishes, cucumbers, cilantro, a spicy mayonnaise, some sort of pate or liverwurst, and another cooked meat. Availability of great Banh mi is the one thing I miss about living in Brooklyn where we used to order these sandwiches at least once a week. That's also possibly why I gained a lot of weight when we lived there.

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Now when a craving strikes, I like to incorporate banh mi flavors in a cauliflower rice bowl. 

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I have mixed feelings about carb and starch substitutes. Unless whatever you're eating with the cauliflower rice is really flavorful, I don't think it passes for regular rice. However, while not really rice, I love this cauliflower on its own merits. It's really simple: sauteed onions, garlic, and salt are all you need. M even eats it and he is a traditional rice devotee.

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Now, the meatballs. I have experimented A LOT with chicken meatballs. As a perfectionist, I really really want them to be round. I've gone down the rabbit hole of meatball-making tips and so far, none of them have been entirely successful. I've tried adding more and less filler, more and less liquid, more and less fat, cooking directly in a sauce, roasting, sauteing, and chilling in various ways. The most successful tip I can offer from my trials and tribulations is that making them very very small is the key to quick cooking and maintaining a round shape. So if you care about roundness in your meatballs, use 1 teaspoon or less per ball.

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A couple of other notes:
- I've found that cheese is a better agent for adding moisture than milk because it doesn't make the mixture too slack. But while there is cheese in these balls, they don't taste cheesy at all, which makes the flavor more adaptable.
- I encourage you not to overcook these. Since there isn't a lot of fat or filler in these balls, they can dry out if left on the heat for too long. Using a meat thermometer is your best bet for cooking things fully, but not overdoing it.
-Speaking of cooking, I equally like roasting and sauteing these balls. I don't find that it makes a difference in the taste, texture, or shape of the final product. However, it's currently summer here on the east coast of the USA and hot as hell, so I don't always have it in me to turn on the oven. Either cooking method is great, so do what feels best (and least sweaty) for you.

 

Chicken meatball and cauliflower rice banh mi bowl 

Chicken meatballs
1 lb ground chicken
¾ cup panko
¼ cup grated parmesan
2 Tbsp full-fat ricotta (optional, as it may make the meatballs flatten slightly, but adds more moisture)
1 egg
½ tsp onion powder
½ tsp garlic powder
½ tsp kosher salt
pepper to taste

If roasting, preheat the oven to 425.

Combine all of the ingredients in a large bowl and mix minimally with a spoon, spatula, or your hands, just until the ingredients are incorporated.

If sautéing the meatballs, add 1 Tablespoon of olive oil to a large pan and heat over a medium-low flame. 

Using wet hands, scoop out between 1 teaspoon and 1 tablespoon of the chicken mixture and roll into a ball. Add to a baking dish or the hot pan.   

If sauteing: Over medium-high flame, brown on one side and then turn the meatballs over to brown on the other side (about 2-4 minutes per side, depending on the size of your meatballs). Turn the flame to low and cover the pan. Cook until a thermometer inserted reaches 165 degrees or the meatballs are firm when you press on them and no pink remains in the middle, about 4-8 more minutes, depending on size.

If roasting: Cook for 8-10 minutes (again, the larger your meatballs, the longer they’ll need to cook) and check the meatballs (again, they’re done when the internal temperature reaches 165 or the balls are firm and no pink remains in the center).

Yield: 54 mini meatballs (1 tsp) or 24 small meatballs (1 Tbsp)

 

Cauliflower rice
1 Tbsp olive oil
½ small onion, chopped (a heaping ½ cup)
4 large cloves garlic, minced
1 lb cauliflower rice (either pre-riced or use a 1 lb [usually a small] head of cauliflower and chop in a food processor)
salt and pepper to taste

Heat the olive oil over a medium-low flame. Add the onions and sauté until translucent, about 5 minutes. Add the garlic and sauté until fragrant, about 2 minutes.

Add the cauliflower rice and sauté for 5 minutes. Reduce the flame to low, cover, and cook for 13-15 minutes or until you’ve reached your desired consistency. I like a little bit of crunch to the rice, so I prefer to cook for slightly less time.

Yield: 4 cups

 

Pickled carrots and daikon radish
Adapted from The Banh Mi Handbook
1 medium daikon (about 1 lb)
3 large carrots (about 1 lb)
1 teaspoon fine sea salt
1/4 cup granulated sugar
1 1/4 cups white vinegar
1 cup warm water

Chop your vegetables into thin sticks and add to a large container.

In a separate large liquid measuring cup, add the vinegar, water, sugar, and salt. Mix with a whisk and microwave on high for 30 seconds and whisk again. Repeat as needed, microwaving for 10-15 seconds at a time, to dissolve the sugar.

Pour over the chopped vegetables and refrigerate for at least one hour or up to one month.


For the rice bowls:
Meatballs (see recipe)
Cauliflower rice (see recipe)
Pickled vegetables (see recipe)
Fresh cilantro, torn from the bunch
Cucumber, sliced
Scallions, sliced
Sriracha or other hot sauce
Mayonnaise (optional)

To assemble the bowl, use as much or as little of each ingredient as you like. We usually get about two adult-sized portions and one kid-sized portion from the cauliflower rice with meatballs and pickles left over. If your family is larger, increase the rice as needed and adjust cooking times. Your onions and garlic may need another minute each and the overall cooking time for the cauliflower may be slightly longer as well (but test often after the above instructed 15 minutes to avoid overcooking).

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Instant pot chicken mole

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That's right. Mole. In an instant pot.

Now, hear me out. I don't claim that this mole is in ANY WAY authentic, but what is an authentic mole anyway? It seems to me that there are characteristics that qualify a sauce as mole, but that there is no one recipe to rule them all.

Now, I also realize that this dish is usually made with a huge list of spices and chiles, most of which you have to toast or hydrate, and that traditionally, these spices are ground by hand with a mortar and pestle.

But, WHO HAS THAT KIND OF TIME? Surely not parents of toddlers. 

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Instead, you can toss everything into an instant pot and have a really complex dinner on the table in about an hour (with most of that time being hands off).

The most time consuming part of the process here is reducing the sauce after the chicken has been pressure cooked. You'll want to saute the liquid until it reduces by about half and when you scrape the bottom of the pot, the sauce doesn't re-cover the metal right away. That will be a good indication that the sauce is thick enough.

The sauce before thickening.

The sauce before thickening.

The sauce after being reduced. See how the sauce doesn't cover the metal right away?

The sauce after being reduced. See how the sauce doesn't cover the metal right away?

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This dish is great over white rice, brown rice, cauliflower rice, in a taco, in a lettuce cup: you get the picture. The ingredients all comply with Whole 30, which means it's gluten, dairy, and refined-sugar free. You can also swap in seed butter for the almond butter if you need to avoid nuts.

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Instant pot chicken mole

1 cup chicken stock
1 cup chopped tomatoes in liquid
1 Tbsp chili powder
1.5 Tbsp cocoa powder
1/4 tsp cinnamon
1/8 tsp cloves
1/2 tsp kosher salt
2 large garlic cloves, peeled and quartered
½ red onion, roughly chopped
1 Tbsp chipotle in adobo
¼ cup golden raisins
2 Tbsp almond butter
2 lbs boneless, skinless chicken breasts

Place all of the sauce ingredients in your instant pot and whisk to combine. Add the chicken breasts and scrunch them around to make sure that there is liquid surrounding the pieces.

Close the instant pot and cook on high pressure for 15 minutes. Release the steam manually and remove the chicken. Check the doneness of the chicken with a thermometer (it should read at least 165).

Turn the Instant pot off and then back on with the sauté function on medium. Saute until the remaining liquid has reduced by half and thickened significantly, about 20 minutes (you should be able to scrape the bottom of the pot and see the metal for a second before the sauce covers over it). Let cool slightly.

Add the liquid to a blender and blend until smooth.

Serve the chicken with 1/4 of the sauce and any other garnishes and accessories that you want.

Yield: 4 grown-up servings

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Sheet pan dinner: Chicken, potatoes, poblanos, and scallions

Sheet pan dinner: chicken thighs with poblano peppers, potatoes, and scallions.

Guys, this is one of the fastest, easiest dinners you can make. As long as the chicken is defrosted (always dicey in our house as I am notorious for leaving things in the freezer), this can be on your table about 30 minutes. Ready...go! 

Fresh poblano peppers and scallions mellow considerably when roasted.

I love a sheet pan dinner for so many reasons. It's fast. The cleanup is easy. Roasting is a simple way to add flavor and texture by using heat to crisp and caramelize everything. And obviously, wrapping things in a tortilla and serving it in a taco truck like this one is a surefire way to get my toddler to eat anything.

AND, this sheet pan is customizable for any dietary need. Want gluten-free? Choose corn or gluten free tortillas. Doing a Whole 30 or following a Paleo diet? Forget the cheese and tortillas altogether or eat this as a hearty salad over greens with avocado and an olive oil and lime dressing. Vegetarian or vegan? Swap in tofu for the chicken or increase the veggies and put the spices directly onto the potatoes. See? Something for everyone.

This Tex-Mex rub is cumin, oregano, chili powder, coriander, garlic powder and salt.

A couple of notes:

  • I've listed two tablespoons of oil in the ingredients, but use the second tablespoon sparingly. The fat that renders from the chicken when cooking is usually enough for the potatoes and other veggies. I spray the parchment with olive oil before adding the potatoes to prevent sticking and then let the chicken fat do the rest of the work.

  • The poblano peppers and chili powder that I've used in this recipe are really mild and fine for my almost-3-year-old. If you're concerned about spiciness, feel free to sub a can or two of roasted poblano peppers that are marked "mild" and don't cook them; just stir them into the hot veggies and chicken at the end. Also, taste your chili powder before using it to gauge its heat. If it feels too hot for your kiddos, swap in an equal amount of paprika or skip it altogether.

Ingredients list: chicken thighs, scallions, poblano peppers, and potatoes. Add olive oil and a Tex-Mex spice mix for a sheet pan dinner that will please the entire family.

Sheet pan chicken with potatoes, poblanos, and scallions

2 lb skinless boneless chicken thighs
2 Tbsp olive oil, divided
1 tsp cumin
½ tsp Mexican oregano (or regular oregano)
½ tsp mild chili powder
½ tsp coriander
½ tsp garlic powder
½ tsp kosher salt
1 lb Yukon potatoes
2 large poblano peppers
1 bunch scallions

Preheat the oven to 425. Cover a large sheet pan with parchment paper or tin foil and set aside.

In a large plastic bag, combine the chicken, 1 Tbsp of olive oil, and the dry spices. Close the bag tightly and shake and squish around to combine and distribute. I like to mix the spices together in a small jar to avoid any pockets of one flavor, but that’s not strictly necessary. Set aside.

Chop your potatoes into medium-small cubes. Mine are about 1 inch long and ½ an inch wide, but every potato is shaped differently. You want your cubes to be small enough that they’ll roast quickly, but large enough that they won’t turn to mush.

Lightly oil the parchment and then spread the potatoes in a single layer on the parchment-covered pan (see note above). Sprinkle the potatoes VERY lightly with salt. (There's a fair amount of salt and spice on the chicken that will transfer to the veggies during cooking, so don't go overboard.) Remove the chicken from the bag and place the pieces on top of the potatoes.

Roast for 12 minutes.

While the chicken and potatoes are cooking, slice the poblanos into thin sticks. Trim the hairy bottoms and any yucky bits from the scallions. Set aside.

After 12 minutes, remove the pan from the oven and scatter the scallions and peppers evenly over the pan. Using tongs, carefully fish out the chicken pieces and place them on top of the scallions and peppers. Put the whole shebang back into the oven and cook for 5 more minutes until a thermometer in the thickest part of the chicken reads at least 165.

Remove the chicken with tongs and set aside. Continue to cook the vegetables for 5 more minutes or as needed to reach your desired doneness. We're usually set after 5 minutes.

See serving suggestions above, but however you eat this roasted goodness, first SPRINKLE ALL OF IT WITH LIME JUICE!

Yield: 4 servings

This sheet pan dinner is delicious served in a taco or on its own. Use corn tacos for a gluten-free meal either way.
Serve this sheet pan dinner as a salad or rice bowl for another healthy dinner option that can suit anyone at your table.

Leftover turkey nuggets

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Oh, Thanksgiving. Time of gratitude, feasting, and lots of leftover turkey. Much to my food-blogger chagrin, my kid loves a nugget above most other foods. I've spent a lot of time reading labels on the hippie brands at Whole Foods and some are pretty good at leaving out the scary ingredients, but make up for it with a loooooong list of "organic" and "natural" things like paprika extract and corn starch and stuff that we don't necessarily need in our nuggets.

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Also, I always want to do something creative with Thanksgiving leftovers, but often lack the brain power after a huge meal and no sleep.

Have I mentioned that M refuses to sleep in houses other than ours? It happened gradually: At about 18 months he started waking up crazy early (like, 4:30 am, early) when we slept away from home and refused to go back to sleep. Then, he started refusing to sleep at all. The last time we stayed at my parents' house, he fought sleep until 4 am. And when we last slept at my in-laws', he slept from 9:30 pm to 1 am and that. was. it.

Maybe the turkey's tryptophan will knock him out? Fingers crossed.

Anyway, these nuggets solve a lot of our problems: They use up the leftover turkey, don't require a lot of thought, and are something my kid likes anyway, but without a lot of the additives.

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I used a leftover rotisserie chicken for some of the recipe developing because for us, and I'd imagine for many of you, a leftover chicken is more common than leftover turkey, so this recipe can be used year-round. Also, I prefer to use bread over breadcrumbs in the actual meat mixture (save the panko or breadcrumbs for the nuggets' outside) because I think the slice soaks up the milk more efficiently and acts as a better binder and liquid adder. But use homemade, bakery-made, or ezekiel bread if you can: Don't even get me started on the crap in most commercially available breads. And while grating the onion might seem like an unnecessary step, I think it helps the nuggets hold together better than minced onions do, but if you want to chop, make sure they're done finely.

Leftover turkey nuggets

10 oz leftover turkey or chicken (combination of light and dark meat)
1 piece of stale(ish) bread
¼ cup whole milk
1 Tbsp Dijon mustard
1 small or ½ large onion, grated
½ tsp sage
2 oz cheddar or gruyere, cut into small cubes
1 eggs, lightly beaten
1/3 cup panko or whole wheat bread crumbs
1/3 cup parmesan
½ tsp salt

Soak the bread in milk while prepping the rest of your ingredients.

Combine the soaked bread with the leftover turkey and pulse in a food processor until the mixture is in coarse crumbs.

Turn the mixture out into a large bowl and add the Dijon mustard, grated onion, sage, and cheese and mix well. Season with salt and pepper and mix a few more times.

In two separate bowls, lightly beat the egg with a fork. In the second bowl, combine the panko, parmesan cheese, and salt and mix with your fingers or another fork.

Using a large spoon, scoop about 2 Tbsp of the turkey mixture into your palms and roll them into balls. Flatten them into nuggets and dredge them first in the egg, then in the panko/cheese/salt mixture.

Heat olive oil over a medium-low flame. Cook the nuggets until the bottoms are golden brown and the cheese inside of the nugget begins to ooze. Flip and repeat on the other side.

Yield: About 12-14 large nuggets

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