Posts Tagged "Flavors of Fall Cooking Contest"

Flavors of Fall Cooking Contest: Purple Potato, White Bean Chicken Con Carne Chili

Posted by on Oct 17, 2012 in Artizone Chicago, Corn Free, Food, Gluten Free, Healthy Dinners, Healthy Eating, Recipes | 6 comments

I entered my Purple Potato, White Bean, Chicken Con Carne Chili into the Artizone Flavors of Fall Cooking Contest. This is the first of two recipes I am submitting. This is their Soup/Chili division and I received a box of purple potatoes and a Chili Con Carne Spice Blend. It is strange because purple potatoes has been on my mind to create a soup with, so this was timely. I love purple potatoes. They are a unique find in the potato world and if you have a little girl who loves pink and purple, even better. The health benefits of eating purple potatoes is great too. High in phenols (powerful plant antioxidants) rivals that of broccoli, spinach and Brussels sprouts. If you factor in the particular benefits of anthocyanins (this is what gives it the purple color), the health-promoting benefits of purple potatoes skyrocket! Proven to help reduced blood pressure, it also makes it a heart-healthy starchy vegetable and anti-cancer too. Here is the easy recipe and please go onto Artizone’s facebook page to vote! The picture with the most votes gets to cook on WCIU and have their end products sampled and judged by local chefs. It can be very fun! Here is the recipe: 1 small white onion 1 clove garlic 1 sweet potato baked (or boiled) de-skinned 5 roma tomatoes 2 16 oz cans of organic no salt added tomato sauce 2 cups water 2lbs of purple potatoes cleaned and cubed 1/2 lb of butternut squash diced 3-4 chicken thighs 3-4 Tablespoons of lime juice 3-4 Tablespoons of Cilantro 1 can of Eden’s Organic navy beans, rinsed and drained 1 package of Chile Con Carne Seasoning 1 Tablespoon of Himalayan Salt (or 2 tsp of sea salt) Preheat oven at 350. Salt and pepper chicken thighs add 1 Tablespoon of Cilantro and lime juice to each chicken thigh. Bake for 20-minutes. Cut purple potatoes and dice butternut squash and put in water to boil. Drain once potatoes are tender. While chicken in baking and potatoes are boiling, saute onions until translucent, then add garlic and saute for one more minute. While onions are sauteing, puree tomatoes, sauce and sweet potato in blender. Add tomato mix to the onions and garlic, then add the Chili Con Carne Spice and navy beans over a medium flame. Place chicken into sauce mixture and bring it to a boil. This will help soften the chicken to shred. Add potatoes and squash to the sauce and add two cups of water and Himalayan Salt to taste. Cook over the stove on low for 2 hours. Top with Cilantro and my favorite Beanitos Corn-free Tortilla chips! If you like this recipe and want to see me cook it on TV, vote here! Thank you and be sure to check it out, if you are local and want to enter as...

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Flavors of Fall Cooking Contest: I’m all signed up!

Posted by on Oct 10, 2012 in Artizone Chicago, Food, Gluten Free, Healthy Eating | 0 comments

I have officially entered my first cooking contest by Artizone Chicago. Flavors of Fall Cooking Contest by and My Daily Find Chicago It is giving a chance for home cooks to demo a fall inspired dish on WCIU You & Me This Morning. The catch is, you go on to and pick a fall flavor theme that best highlights your expertise in the kitchen. I chose soups and chili’s and baked goods. I am super excited about my ingredients and actually I just bought some purple potatoes since I love them so much to make a fall soup and I got purple potatoes in my box, this will be fun! The other is a baked dish that will include granny smith apples, another one of my favorite fruits to eat. Once I create my dish, I will upload onto the Facebook contest page and you can vote on the recipe Contestants will be encouraged to share their dish with their network to get votes. The THREE photos with the most votes move on to the “Flavors of Fall Showdown” Party on November 11 at Centered Chef Studios for a chance at the Grand Prize – $500 to, a farm-to-table dinner for six at City Provisions and a chance to demo the winning dish live on WCIU’s You & Me This Morning. A panel of fall food experts, including Jeanne Sparrow of WCIU, Cleetus Friedman of City Provisions, Amanda Skrip, chef and wellness consultant, Patty Erd of The Spice House, and Art Jackson of Pleasant House Bakery will judge the top three dishes for the Grand Prize Winner. Two runners-up will receive $250 credits to and all participants will walk away with a $25 credit to The party is open to the public and tickets can be purchased through eventbrite. Food and drink are complimentary and kids are welcome. A portion of the proceeds from the Flavors of Fall Showdown Party will benefit the Lakeview Food Pantry. You think you have what it takes? Give it a try, you have nothing to lose, but give your family a fun, healthy and different meal for a change! Time to get cooking and...

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