It’s comfort food weather. My daughter and I have had this recipe a couple times when we were feeling like a “no meat” kind of night. I found this recipe on the website http://www.cookieandkate.com. Its delicious and you can add shredded cheese and sour cream or eat it with crackers, whatever you prefer.
- Olive oil
- 1 red onion
- 1 red bell pepper, chopped
- 2 carrots
- 2 ribs celery
- 1/2 tsp salt
- 4 garlic cloves, minced
- 2 TBS chili powder
- 2 tsp ground cumin
- 1 1/2 tsp smoke paprika
- 1 tsp dried oregano
- 1 can diced tomatoes, with their juices (20 ozs)
- 2 cans black beans (15 ozs each) rinsed and drained
- 1 can pinto beans (15 oz) rinsed and drained
- 2 cups vegetable broth
- 1 bay leaf
- 2 tsp sherry vinegar or red wine vinegar or lime juice (your choice)
- chopped cilantro
In a large pot heat the olive oil, add onion, bell pepper, carrot, celery and 1/4 tsp salt. Cook until vegetables are tender (7-10 minutes).
Add the garlic, chili powder, cumin, smoked paprika and oregano. Cook until fragrant (1 minute).
Add tomatoes, black beans, pinto beans, vegetable broth and bay leaf. Reduce heat and simmer for 30 minutes. Remove from heat.
For delicious texture transfer 1 1/2 cups of chili (get some liquid) to a blender or food processor and blend until smooth, transfer blended chili back into pot.
Add cilantro and vinegar to taste, add remaining 1/4 tsp salt. Serve with garnish of your choice.
As a teenager, many of my friends worked at the fast food Greek restaurant Olga’s. On of my favorite things about this place was their bread. My best friend forwarded me the recipe found on food.com and my daughter absolutely loves it. You can use it as a wrap with meats or vegetables or just eat it plain like her, enjoy.
1 cup milk
1/4 cup honey
1/4 cup margarine ( I used butter)
1 teaspoon salt
2 1/4 teaspoons active dry yeast (1 pkg.)
1/4 cup warm water
1 teaspoon sugar
4 cups flour, divided
Scald milk, remove to large bowl. Add honey, margarine and salt to milk, stir until margarine is melted.
Set aside to cool until lukewarm. Combine yeast, warm water and sugar, stir until sugar is dissolved. Set aside.
Add 1 1/2 cups of the flour to lukewarm milk mixture and beat well. Mix in egg and yeast mixture.Add remaining flour, a little at a time, until sticky dough is formed. Turn out on a floured surface, knead about two minutes. Place dough in oiled bowl. Turning once to oil whole surface of dough. Cover with plastic wrap and let stand in warm place until doubled in bulk.
Punch down dough; divide into 16 equal pieces. Roll each piece to a thin rough circle about 8-1o inches in diameter.
Heat a large dry skillet over medium-high heat; do not use any oil.
Bake 15 seconds, flip and bake about 10 seconds on other side, until mottled brown spots appear.
Cool and store in a plastic bag. Makes: 16.
When my bf first told me about this pizza, I thought he was crazy. Turns out he is very much sane and this is absolutely delicious. My daughter really loves it. Very simple to make, absolutely delicious and vegetarian.
- Pre-made pizza crust (or make your own)
- 1 can refried beans
- Tortilla chips
- Shredded cheese (Mexican blend or cheddar)
- Sliced black olives
Preheat oven to 400 degrees. Spread beans on pizza crust, they do not need to be heated. Crush up tortilla chips and sprinkle with cheese and add sliced black olives. Place in oven for 10 minutes or until cheese is melted. Top with whatever you like; lettuce, tomato. sour cream, salsa, etc.
Roasted caramelized cauliflower makes a great side dish. This recipe, found in the February 2013 issue of Bon Appetit magazine is delicious and simple to make.
- 1 head cauliflower
- 1 sliced medium onion
- 4 thyme sprigs
- 4 unpeeled garlic cloves
- 3 TBS olive oil
- kosher salt
- black pepper
- 1/2 cup grated Parmesan cheese
Preheat oven to 425 degrees. Cut cauliflower into florets. Toss on a large rimmed baking sheet with onion, thyme, garlic, oil, salt and pepper to taste. Roast, tossing occasionally, for 35-40 minutes. Sprinkle with cheese, toss to combine, roast another 10-12 minutes.
Corn bread is a great side to serve with BBQ. Make some honey butter to spread on them and it’s even better. This is another recipe from America’s Best BBQ cookbook and the restaurant these delicious muffins come from is Branks BBQ & Catering in Sumner, Washington. They fall apart easily if you don’t let them cool as directed.
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 4 tsp baking powder
- 1/2 tsp sea salt
- 1 to 1 1/4 cup buttermilk
- 1 large egg at room temperature
- 11 TBS butter, melted and cooled
Preheat the oven to 375 degrees. Butter 12 muffin cups. Combine all dry ingredients then sift into another bowl. In a separate bowl mix the buttermilk and egg together with a whisk. Whisk in the melted butter. Pour the wet ingredients into the dry and stir just until incorporated, do not over mix. Pour into muffin cups and bake in middle rack for 15 minutes. Cool on a rack for 10 minutes.
I have been an on and off vegetarian my entire life. Starting at age 11 and trying at least 5 times since; my most successful stint being for 5 years. As you can tell by my recipes, I have given up on the vegetarian way of life. However, I would love to share a few recipes I use to eat as a vegetarian. This was one of them. Found in Vegetarian Times magazine, Jan 2006 issue.
- 8 ounces Portobello mushroom caps (about 4 medium), stemmed
- 2 TBS pine nuts
- 1 TBS olive oil
- 4 green onions (white and pale green parts), thinly sliced
- 1 clove garlic, minced (1 tsp)
- 1/2 lb fresh spinach, stemmed and coarsely chopped
- 4 slices country bread, 1/2 inch thick, lightly toasted
- 3/4 cup shredded smoked mozzarella
Preheat oven to 400F, wipe tops of mushroom caps. Using spoon, remove gills from inside caps and discard. Cut caps in quarters and thinly slice.
Toast pine nuts in large non-stick skillet over medium-high heat, stirring often until golden and fragrant, 1-2 minutes, transfer to a bowl.
Heat 1/2 tbsp oil in same skillet over medium heat, add mushrooms and green onions until mushrooms begin to soften, 4-5 minutes, season with salt and pepper, transfer to a bowl.
Add remaining 1/2 tbsp oil to skillet and heat over medium heat, add garlic for 15 seconds, add spinach and toss until wilted, 2 minutes, remove from heat and add mushroom mixture, stir in pine nuts and toss.
Arrange bread slices on baking sheet; top with spinach-mushroom mixture, dividing equally, and sprinkle with mozzarella. Bake 5 minutes or until cheese melts.