It’s less than 2 weeks until Christmas and I haven’t done any Christmas shopping. Friends and family, I hope you aren’t reading here. If you are, what do you want???
I also have been slacking on holiday food planning and baking.
What have I been doing, you ask? Drinking hot chocolate. That’s it.
We went out last night and looked at holiday lights. We found quite a few ridiculously impressive light displays complete with virtual reality Santa and enough flashing LED lights to make my eyes burn and my heart beat to the tune of jingle bells (the ‘Nsync version obviously).
I personally love the overdone houses. You know, the Clark Griswold house on the block? The one with the 20ft blowup Santa in the side yard, 64 various holiday themed plastic objects strewn across the front lawn, a bajillion different types of lights thrown on every bush/tree/window/angle of the roof, and maybe a little wreath on the door. Those people have so much holiday cheer it’s blinding. Literally.
The highlight of the night came when a young girl could be heard screaming the lyrics to a Frozen song as she watched the light show with her head poking out from the sunroof of her car. Kids scream-singing are always cute.
Speaking of sunroofs…
… ummmm…. Frozen and Elsa…
or…. holiday light shows….
There is no obvious transition to this recipe. Sorry.
Chipotle. I was really craving Chipotle at 9pm when I got off work the other day, but I told myself to have some self control. I decided to head home and make something for dinner.
I went home and made Chipotle. Take that, Andrea-who-thinks-she-should-try-to-not-eat-out-and-be-more-healthy.
This recipe is super spicy. It’s also quick, easy, and totally adaptable. I stretched the leftovers by adding another can of beans and roasting some veggies (peppers and onions) to throw into the mix.
Make. This. Today.
Also, go watch a holiday light show. (See what I did there? We’ve come full circle, my friends)
For the rice:
1 1/2C white rice
1 handful cilantro
For the tofu mix:
1 poblano pepper, roasted and chopped
4 chipotle peppers in adobo sauce, chopped
2T of adobo sauce
2 cloves garlic
1/2C fresh salsa
2T canola oil
large pinch of sugar (I ended up using 1/2T)
1 (16oz) package extra firm tofu, drained and pressed)
1 (14oz) can pinto beans, rinsed and drained
For the bowls:
Rice (see above)
Spicy Tofu-Bean Mix (see above)
Extras: Guacamole, Salsa, Tortilla Chips, Cheese, Cilantro, Lettuce
For the rice:
Cook rice according to package. Once done, remove from heat. Add in juice of 2 limes and generous amount of chopped cilantro. Fluff with a fork. Salt to taste. Set aside.
For the sauce:
Combine the poblano pepper, adobo sauce, chipotle peppers, salsa, oil, salt, and sugar in a blender. Blend until smooth.
For the tofu:
In a saute pan, heat oil over medium heat. Once hot, add tofu breaking it up into chunks as you could it. Once it is crispy, add the beans. I added a can of black beans as well. Add in the sauce and 1/2C water. Cook for 15 minutes, until heated through. You may need to add additional water as it cooks. Stir occasionally as it cooks.
For the bowls:
Layer rice at the bottom. Top with the tofu mixture. Add guac, etc.