Another Chopped Challenge but from Food 4 Less (You won’t gonna see this bitch in Whole Foods or Gelson’s). I typed up things listed on Food 4 Less as on sale plus a few other items to mix things up. I plugged it into a random list generator and got:
enchilada sauce – blackberries – kidney beans
I’m looking at this thinking this is going to be rough. Now I get to make a dish with way more thought and time than the contestants do on the show but WHATEVER.
So I’m wanted to do tacos which is kind of a trash choice because every stressed out chef makes tacos when shit gets real on Chopped. So I’m going to do some flavored rice I guess loosely based on Mexican rice but like fancy and shit. I’m a trainwreck not a chef, let’s see how this goes.
- Bag of frozen peas and carrots
- Can of kidney beans
- ½ White onion
- Small batch of blackberries
- Quinoa (don’t remember how much perhaps ½ a cup)
- Can of enchilada sauce
- 1 tablespoon of brown sugar
- ¼ tsp of Cinnamon
- Pinch of Cumin
- 4-6 garlic cloves
- ⅙ tsp of tumeric
First I started with cooking quinoa. Then chopping up cauliflower., In a baking pan I mixed them all together.
Then I whisk the enchilada sauce with seasoning. Yes, I used a can. I mixed in the vegetables and laid the vegetable on top of the quinoa and cauliflower.
Then I’ll bake it for about 30 minutes. I check on it every 10 minutes.
While that cooks, I caramelize the blackberries with brown sugar, olive oil, and water in a saucepan.
I’m going to try with and without onions because. Combining them was actually really good! I know, weird.
The caramelized onion totally made the dish. I will say that the rice is delicious but the berries are a little out of place with it. Still good though! My co-workers were so jealous when I took this out of the microwave. The kitchen smelled like enchiladas. When I told them it was a vegan they were like, “WHAT? Vegan food can’t smell good.” I wish I didn’t use so much brown sugar in this recipe but I sacrificed the healthy for flavor. The sugar was needed to balance out the saltiness in the canned sauce. Next time if I make my own sauce I won’t need to do so much flavor correction but also I’m lazy.