Avocado Quinoa Chili Bowl
Make chili on the weekend and use it in creative ways in your lunches throughout the week!
Cooked up on August 29, 2012
A while back I was traveling for work to Girl Scout camps around the state. We stayed at one near the coast, and ate dinner with the kiddos. I was freezing, because I looked at the Portland weather forecast and it said to plan for 100 degrees. I did not look at the coastal forecast. Turns out they are more than 20 degrees different, which means that by 7 p.m., it was downright chilly. And we hadn’t even gone to the campfire yet!
Burritos were on the menu that night. Very basic, in the way things must be if you are cooking for 50+ children of varying degrees of pickyness and allergy. But filling, and actually pretty darn good – I have to admit that I had been prepared for the worst (which, in my mind, would have been hot dogs or something) and was pleasantly surprised!
But then we had blondies for dessert. Piping hot, falling apart in my hands and loaded with chocolate chips. I wanted to bury my face in them. And I sort of did, but only my mouth got some. And then I got to have another one! Apparently it’s one of the perks of being a grown-up at camp. Heh heh.
Basically since that moment, I have been craving more blondies.
These lasted less than two days. Two people live in our house. That is how good they are.
I have to say, these were amazingly simple to make. The recipe actually called for them to be made in a saucepan. It took me less than ten minutes to mix them up (but longer to bake).
This recipe is lightly adapted from this book, part of a wedding gift from my friend Karen (If you got us a wedding gift, I probably remember what it was. I have no idea how, except that it means so much that our friends/family contributed to our home and kitchen!). I LOVE this book and highly recommend that you buy it for yourself and also for gifts. Not sponsored. I seriously love it.
Here’s what you need:
Preheat the oven to 350. In a saucepan, melt the stick of butter completely. Remove from the heat. I moved my saucepan to a trivet on the countertop, just to make sure I wasn’t cooking the ingredients any more on a warm stove top.
Use a wooden spoon to stir in the sugar first, and then add the eggs and vanilla and stir well until totally incorporated.
Next, add the flour and baking powder, stirring again just until incorporated. Add the chocolate chips last.
Pour into a 9×9 pan or a large pie dish that has been well-greased. The author suggests lining brownie pans with parchment paper – this is fine, I’ve done it before – but it was not necessary in a ceramic baking dish. Bake for 25 minutes. DO NOT overbake.
Allow to cool for 10-20 minutes before diving in.
If you can.
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