Monthly Archives: January 2013

Blood Orange Smoothie



Up until a month ago, I had never tried a blood orange. I’m not crazy over regular oranges, but I think the deep red color of a blood orange has always intrigued me. At my local market, I saw that they were selling blood oranges and the next week they were on sale. I bought a few and had no idea what to do with them, so they ended up going into some homemade sangria over the holidays.

This time when I bought some, I decided they would be the main ingredient in a fresh drink. Blood oranges are in season during the winter months, so now is the perfect time to pick some up. While they don’t sell them at my local grocery store, I was able to find them at a specialty produce market in town. Blood oranges are slightly more tart than other oranges and have a more intense citrus flavor. The juice is a beautiful color and I thought it would be especially appealing in a healthy smoothie.

This Blood Orange Smoothie combines fresh blood orange juice, frozen peaches, and bottled orange juice. You can also add some vanilla Greek yogurt for a creamier consistency and for extra protein. This smoothie is refreshing and full of citrus flavor, and the boost of vitamin C will help to lift your spirits a gloomy winter day like today. I would have to say it’s one of my favorite smoothie creations yet!

Blood Orange Smoothie

makes 1 8-oz serving

  • 1 cup frozen peaches (you could also use frozen mango or pineapple if you prefer)
  • juice from 2 blood oranges, about 1/3 cup
  • 1/4 cup orange juice (I used Simply Orange with mango)
  • optional: 1/3 cup vanilla yogurt*

*I didn’t use the yogurt and I would also like to note that I added a small handful of frozen raspberries to achieve a more vibrant color, but they are not necessarily important for this recipe.



Simply combine all ingredients in a blender and blend until smooth.


Use a juicer or simply squeeze the oranges to get as much of the juice out as possible. I got this cute little juicer on sale at Target for $2!


Add all ingredients to blender and blend until smooth


Pour into a glass and enjoy 🙂


Chipotle Chicken Enchiladas



I’ve always loved Mexican dishes like tacos and burritos, but enchiladas are a bit newer to me. I tried my first enchilada a few years ago at a Mexican restaurant back home called Sam Diego’s and was in heaven. Smothered in cheese and enchilada sauce, what’s not to love?

Recently I made enchiladas from scratch for the first time and realized how easy they are to make. The recipe I used called for a green enchilada sauce, but this time I decided I wanted a more traditional red sauce. I adore chipotle peppers in adobo sauce so I based my recipe around that. They are smoky, spicy, and sweet. I quickly learned to remove the seeds from the peppers after failing to do so once and practically crying by the time my meal was finished – way too spicy for me!

These Chipotle Chicken Enchiladas are filled with shredded chicken, black beans, and avocado, then covered in a spicy chipotle enchilada sauce and finished off with cheddar cheese. This meal is filling and surprisingly good for you. I recommend removing the seeds from the chipotle peppers, unless you like things extra spicy. The sauce is moderately spicy even without the seeds.

First we’ll make the chipotle enchilada sauce:

Chipotle Enchilada Sauce:
makes about 1.5 cups

  • 1 small red bell pepper, diced
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 2 chipotle peppers in adobo sauce, seeds removed and diced + 2 tsp adobo sauce*
  • 3 Tbsp tomato paste
  • 3 Tbsp brown sugar
  • 1/4 cup water
  • 1/2 tsp cumin
  • 2 Tbsp flour

*If you’re sensitive to spicy things, use only 1 pepper and taste the sauce as you go along.


  1. In a large frying pan, heat 1 Tbsp olive oil over low-medium heat. Add diced onion and cook for about 10 minutes, until softened. Add red pepper and garlic and continue cooking for 10-15 minutes until soft and golden brown.
  2. After peppers and onions have cooled slightly, add to food processor along with all remaining enchilada sauce ingredients. Blend until smooth.

To remove the seeds from the chipotle peppers, cut the top of the pepper off and then slice down the side. Use your knife to carefully scrape out the seeds.


Combine all ingredients in a food processor and pulse until smooth.


This is what it will look like when it’s done (though slightly less orange, darn those fluorescent lights..)

Chipotle Chicken Enchiladas
makes 4 enchiladas


  • 2 – 2 1/2 cups cooked shredded chicken
  • 1 cup prepared chipotle enchilada sauce (see below for recipe)
  • 4 8-inchwhole wheat tortillas
  • 1/2 cup black beans, rinsed and drained
  • 1 avocado, diced
  • 1 cup reduced-fat shredded cheddar cheese, divided in half



  1. Preheat oven to 375ºF. In a medium mixing bowl, toss shredded chicken with 1/3 cup of prepared chipotle enchilada sauce to coat. Arrange chicken on tortillas, about 1/2 cup of chicken per tortilla.
  2. To each tortilla, add 1/4 cup diced avocado, 2 Tbsp black beans and about 2 Tbsp of cheese. Wrap up each tortilla tightly and place in a lightly greased 8 x 8″ baking dish.
  3. Pour remaining 2/3 cup enchilada sauce over tortillas, along with the rest of the cheese. Bake for 20-25 minutes or until cheese is completely melted. Serve with chopped cilantro and a dollop of sour cream or Greek yogurt.

Mix chipotle enchilada sauce with shredded chicken



Layer 1/2 cup spicy chicken onto a tortilla along with diced avocado


Add some black beans and shredded cheese, and roll up tightly


Place rolled up tortillas into a greased baking sheet (I lined mine with foil for easier clean up)


Top off with about 2/3 cup enchilada sauce and shredded cheese


Bake at 375 for about 20-25 minutes, or until cheese is nice and melty.


Sprinkle with a little chopped cilantro (I used parsley.. shh!)



Chewy Biscoff Granola Bars



The other day Dan and I were hungry and decided to check out a local deli down the street. While we were waiting for our sandwiches, I was browsing the store’s homemade baked goods and came across their granola bars. They smelled so good and made me want to immediately make my own.

After browsing foodgawker and other food sites, I found a few recipes that sparked my interest. Unfortunately I didn’t have any oats, but I spent the next 24 hours thinking about granola bars and trekked out this morning, snow and all, to get my oats. I decided on these No-Bake Biscoff Granola Bars from Two Peas and Their Pod and omg, I could not have chosen a better recipe. These granola bars are everything I wanted and more. I’m not usually a big granola bar person, but these are something special.


Biscoff, for anyone who hasn’t tried it, is a thick spread made from Biscoff cookies. It tastes very much like ground up cinnamon graham crackers, but has the consistency of peanut butter. Not exactly healthy, but oh so delicious. Trader Joe’s sells their own version called Cookie Butter, which I’m sure is just as tasty. Biscoff spread lends the perfect flavor to these granola bars and gives them a wonderfully chewy texture.


To the original recipe, I added shredded coconut to half the granola bars, left out the biscoff cookie crumbles,  and added a little cinnamon. I also let the chocolate chips melt a bit, making the bars slightly fudgy. So good! The recipe called for quick-cook oats, but I only had old fashioned and they turned out just fine.

Chewy No-Bake Biscoff Granola Bars (adapted slightly from Two Peas and Their Pod)
makes 10-12 bars



  • 2 Tbsp butter
  • 1/4 cup brown sugar
  • 1/4 cup Biscoff spread or Cookie Butter
  • 2 Tbsp honey
  • 2 Tbsp maple syrup
  • 1/2 tsp cinnamon
  • 1 tsp vanilla extract
  • 2 cups rolled oats
  • 1 cup crispy rice cereal
  • 1/4 cup mini chocolate chips
  • optional: 1/3 cup sweetened coconut flakes


  1. Line an 8 x 8″ baking pan with parchment paper or wax paper (wax paper isn’t safe in the oven, but since we aren’t baking these, it will be fine)
  2. In a medium saucepan, heat butter, brown sugar, Biscoff, honey, and maple syrup over low heat. Stir gently to combine and cook for 1-2 minutes until a dark caramel-like sauce is formed. Add in vanilla extract and cinnamon and turn off heat.
  3. Stir in oats and then crispy rice cereal until well-incorporated. If you want a slightly fudgy texture, stir in chocolate chips while mixture is still hot. (If using coconut, mix in at this time as well.)
  4. Once chocolate is melted (about 1 minute), scoop the granola into the parchment paper-lined baking pan. Press down on the granola with a spatula or wooden spoon to create an even, flat layer. Sprinkle with a handful of extra chocolate chips if desired.
  5. Refrigerate the granola bars for at least 30 minutes before cutting. These bars are best stored in the fridge or an air-tight container.



Chicken, Sausage & White Bean Stew



As soon as I saw this recipe on foodgawker, I knew I had to try it. It combines things I’ve loved since I was a child: soup and chicken – and things I’ve come to love over the last year or so: sausage and white beans.  The fact that it’s made in a slow cooker makes it all the more appealing. It is a delicious, hearty stew that is incredibly satisfying and will “stick to your ribs”, as my father says.

The original recipe was a large batch and wouldn’t have fit in my 4-quart slow cooker, so I scaled it down a bit to make approximately 4-5 servings. It requires just a few minutes of prep time, and then off into the slow cooker it goes for the next 6 hours, filling your house with a mouthwatering aroma. I used chicken sausage to make it a little lighter, and found that the flavor complimented the soup perfectly. If you love comfort food, this stew is for you.

Chicken, Sausage & White Bean Stew
slightly adapted from Apple A Day Slow Cooker Chicken Stew with Sausage, White Beans, and Spinach

makes 4-5 servings

  • 1 Tbsp olive oil
  • 1 1/2 cups diced onion
  • 4 cloves garlic, minced
  • 1 tsp oregano
  • 1/4 tsp red pepper flakes
  • 1/3 cup flour
  • 3 1/2 cups low-sodium chicken stock
  • 1 lb. skinless, boneless chicken thighs
  • 3 links chicken sausage (about 9 oz. total), diced
  • 2 bay leaves
  • 2 sprigs rosemary and 2 sprigs thyme
  • 1 15. oz can cannellini beans, rinsed and drained
  • 4-5 cups fresh spinach or kale, torn into small pieces
  • salt and pepper, to taste
  • parmesan cheese

Your ingredients


  1. In a medium-sized cooking pot, heat olive oil. Add diced onion and cook for about 10 minutes, until softened. Stir in garlic, oregano, and red pepper flakes and cook for an additional 1-2 minutes.
  2. Sprinkle in the flour and stir, making sure it’s well-distributed and onions are coated in it.
  3. Pour in about 1/2 cup of the chicken stock, scraping up any bits of onion that are stuck to the pot. Cook for about 1 minute.
  4. In your slow cooker, coat inside with cooking spray and place the chicken thighs at the bottom of the pot. Season well with salt and pepper. Pour onion-flour mixture on top, along with the remaining chicken stock, chicken sausage, bay leaves, rosemary, thyme, and beans.
  5. Cover and cook on high for 4 hours or low for 6-7 hours. In the last remaining 20 minutes, stir in spinach or kale and cook until wilted. My chicken had completely fallen apart at this point, but if yours is still in large chunks, you may need to shred it and then return it to the pot.
  6. Serve soup with parmesan cheese and enjoy 🙂

After sauteing the onions and spices, stir in flour.


Add 1/2 cup of the chicken stock and stir, scraping up any bits of the onion stuck to the bottom of the pan. Cook for about 1 minute.


Coat the bottom of your crock pot with cooking spray and layer chicken thighs on top. Season well with salt and pepper.


Add remaining chicken stock, chicken sausage, herbs, and white beans to slow cooker. Cover and cook for 4 hours on high or 6-7 hours on low.


In last remaining 20 minutes of cooking, stir in spinach or kale. Cook until wilted. If your chicken is still in big chunks, you may need to pull them out and shred them at this point, then return them to the pot.


Serve with parmesan cheese and enjoy 🙂

Also, I thought I’d mention quickly that yesterday was the first anniversary of this Hungry Hannah. Yay! In one year, this blog has reached almost 50 thousand views and has gained 79 followers. Thank you to all those who helped me get to this point and I look forward to sharing more recipes with you! 🙂

Caramelized Tofu Fried Rice


This is a meal that I’ve been making some variation or another of for the past few months. I’ve always loved Chinese take-out, and one of my favorite dishes is fried rice. My family usually orders pork fried rice, which I love, but I wanted to create a slightly lighter and vegetarian-friendly version.

Over the past year or so, tofu has become almost a staple in my diet (almost… nothing can replace my chicken, though). I’ve experimented with many different ways of preparing/cooking tofu, and think I may have stumbled upon my favorite method: caramelizing it. Or in simple terms, adding a sweet, crispy crust to the outside (while maintaining a soft, moist interior). The key to caramelizing any type of food is sugar, but tofu doesn’t naturally contain sugar so it needs to be added. To do this, we simply sear the tofu in a hot pan with a sweet, sugar-based teryiaki sauce until a nice crust is created on the outside.

This recipe combines caramelized tofu, edamame, sauteed vegetables, egg, and brown rice, all dressed with a sweet and tangy sauce. The protein in the tofu and fiber in the edamame will keep you feeling satisfied while keeping your new year’s resolutions at bay. For all you tofu-haters, you could easily substitute chicken or steak and follow a similar process to caramelize it.

For this dish, I’ve also included a recipe for a sweet and tangy sauce that is similar to teriyaki sauce Most of the ingredients are pantry staples, but feel free to use a bottled teriyaki sauce if you’re not in the mood or unable to make the marinade.

P.S. Any fellow Ponzu fans out there? I LOVE this stuff. After seeing it advertised on tv, I decided to add it to my seemingly endless collection of Asian condiments and found that I like it more than regular soy sauce. It’s lighter and has a wonderful citrus flavor, and is much lower in sodium than soy sauce.


Caramelized Tofu Fried Rice
serves 4


  • 1 tsp olive oil + 1 tsp sesame oil
  • 1/2 onion, diced
  • 1/2 red bell pepper, diced
  • 1 clove garlic, minced
  • 1 carrot, shredded
  • 4 baby bella or white mushrooms, chopped
  • 1/2 cup shelled edamame
  • 8-10 oz. firm tofu (or a little more than half a 14. oz package), drained, pressed dry, and cut into cubes
  • homemade sweet and tangy sauce, divided in half (see recipe below) – or 1/2 cup of your favorite teriyaki sauce, divided
  • 2 eggs, whisked
  • 3 1/2 – 4 cups cooked brown rice


Sweet and tangy sauce:
makes about 1/2 – 2/3 cup

  • 2 Tbsp reduced-sodium soy sauce
  • 4 Tbsp Ponzu (if you don’t have Ponzu, you can use an extra Tbsp of soy sauce plus 2 Tbsp lime juice and 1 Tbsp water)
  • 2 tsp rice vinegar
  • 1/4 cup brown sugar
  • 2 tsp honey
  • 2 cloves garlic, minced
  • 1/2 tsp ground ginger
  • 2 tsp sesame seeds
  • optional: 1 tsp chili paste or 1/4 tsp red pepper flakes


  1. In a large frying pan, heat olive oil and sesame oil. Add diced onion and sauté for 5 minutes. Add diced red pepper, garlic, and shredded carrot and continue to cook over medium-low heat, stirring every couple of minutes.
  2. Lightly coat a smaller frying pan with cooking spray and turn onto medium-high heat. Once the pan is hot, add tofu and “dry fry” for 2-3 minutes (this removes excess water). Add 1/4 cup sweet and tangy sauce and cook for about 3-5 minutes on each side, or until tofu has formed a nice golden crust and sauce has been absorbed. Remove from heat and set aside.
  3. To the sautéing veggies, add the edamame and mushrooms and continue to cook.
  4. In a small frying pan (I used the same one used for the tofu), scramble the eggs (the way you normally would – no fancy tricks here).
  5. Add the cooked rice, fried egg, remaining sweet and tangy sauce, and tofu to the pan with the veggies. Stir and cook for another minute or two, just until everything is hot. Serve with chopped scallions or cilantro and enjoy.

In a large frying pan, saute onions, peppers, carrots, and garlic


After dry-frying the tofu for a couple of minutes, add the sweet and tangy sauce and cook over medium-high heat for 3-5 minutes.


Flip the tofu and sear on the other side for an additional few minutes, until each side is golden-brown.


Here’s how your caramelized tofu will look when it’s finished – a sweet and crispy golden crust with a soft interior. Yum!


Meanwhile, to your veggies add the mushrooms and edamame


Quickly scramble up your two eggs


Once the veggies are cooked to your liking, add the eggs, rice, tofu, and sweet and tangy sauce. Stir to combine and cook just until everything is hot.