Saturday, October 30, 2010

Aztec Chili

I ENTERED this in our Chili Cookoff at work and I came in SECOND!!!!!

This recipe was in the Swanson Health Products magazine. I ripped it out and it's been sitting in my "to make" pile for awhile (pre vegan) -- I decided to make this for a Halloween Party we were having at work. Some substitutions were made so it would be vegan, some things were totally left out and it turned into a pretty tasty chili. I'm going to remake it for a Chili Cookoff at work next week. Wish me luck!

  • 2 cans dark red kidney beans, drained
  • 2 cans black beans, drained
  • 1 can refried pinto beans, drained (be sure they are vegan)
  • 1 can refried black beans, drained (be sure they are vegan)
  • 2 cans crushed tomatoes
  • 1 tablespoon cocoa powder
  • 1/4 cup raisins
  • 2 tablespoons maple syprup
  • 4 tablespoons garlic powder
  • 6 tablespoons ground cumin
  • 2 teaspoons ground cayenne
  • 6 tablespoons dried oregano
  • 1 teaspoon ground nutmeg
  • Kosher salt, to taste
  • 3 tablespoons extra virgin olive oil\
  • freshly ground black pepper, to taste
  • 3 large yellow onions, diced
  • 2 large poblano peppers, diced
  • 2 large Anaheim peppers, diced
  • 2-3 green jalapeno peppers, depending on size, diced
  • 4-5 red jalapeno peppers, depending on size, diced
  • 6 tomatillos, diced
  • 1 large garlic bulb, crushed
  • 8-10 Roma tomatoes, depending on size, diced
  • 1 cup frozen corn
  • 1/2 cup apple cider vinegar, unfiltered
  • 1/4 cup vegetable broth/water/beer
  • 1 cup pinto beans, drained
  • Cheddar cheese, Daiya brand
  • Monterey jack cheese, shredded, Daiya brand

    Using a large pot with a lid, coat the bottom of the pot with 2 tablespoons of olive oil. Add the remaining 2 diced onions along with all the peppers, tomatillos, crushed tomatoes and garlic cloves. Cook for 10 minutes, covered, over medium-low heat. Stir with a flat wooden spatula every few minutes.

    Mix in all the beans and apple cider vinegar. Stir thoroughly. Cook on medium–low heat for 10 minutes, stirring every few minutes.

    Mix in the diced tomatoes. Add in salt and pepper, plus add 3 tablespoons cumin, 3 tablespoons oregano, 2 tablespoons garlic, 1 teaspoon cayenne and 1/2 teaspoon nutmeg. Also add in cocoa powder, honey or maple syrup, raisins and corn. Stir/blend thoroughly. Cook, covered, over medium-low heat (lightly bubbling) for about 1 hour, stirring every 10 minutes.

    The chili is ready to serve now if you’re hungry or don’t have extra time. However, if you have the time, turn the heat down to low-simmer, and cook for another 2 to 3+ hours. Stir regularly and scrape the bottom of the pot with a flat wooden spatula to keep the beans from sticking or burning. If necessary, adjust the heat a little lower and add another 1/4 cup of broth or water or beer. Garnish with shredded cheeses if desired.

    Put leftovers in the fridge or freezer for a future day. Leftovers heat well and are just as good if not better than the fresh pot of chili.

    Thursday, October 28, 2010

    Beef, Black Bean & Chorizo Chili

    Before we started eating vegan this was one of my favorite chili recipes. I decided to vegan it but was a little skeptical, but it turned out just as good as the original version. Below is my take on the recipe. Enjoy!

    • 2  links Soyrizo 
    • 1 package Gardein Beefless Beef Tips
    • 1 1/2  cups  chopped onion
    • 4  garlic cloves, minced
    • 1  (7-ounce) can chipotle chiles in adobo sauce
    • 3  tablespoons  tomato paste
    • 2  teaspoons  sugar
    • 1  teaspoon  salt
    • 2  teaspoons  unsweetened cocoa
    • 1  teaspoon  ground coriander
    • 1  teaspoon  dried oregano
    • 1  teaspoon  ground cumin
    • 1  cup  dry red wine
    • 1/4  cup  fresh lime juice
    • 2  (14-ounce) cans vegetable broth
    • 1  (28-ounce) can whole tomatoes, undrained and chopped
    • 2  tablespoons  cornmeal
    • 2  (15-ounce) cans pinto beans, rinsed and drained
    • 1  (15-ounce) can black beans, rinsed and drained

    Heat a Dutch oven over medium-high heat.  Add onion and garlic to pan; sauté 3 minutes.

     Add chorizo to pan; sauté 3 minutes or until browned. Cook as package indicates and it's done.

     Remove 4 chipotle chiles from can, and chop. Reserve remaining chiles and sauce for another use. Add chopped chiles, tomato paste, and next 6 ingredients (through ground cumin) to pan, and cook for 1 minute, stirring constantly.

    Stir in red wine, lime juice, vegetable broth, and tomatoes; bring to a boil. Reduce heat, and simmer for 1 hour, stirring occasionally. Gradually stir in masa harina. Add pinto beans and black beans; bring to a boil. Cover, reduce heat, and simmer 30 minute

    The flavors of this chili are just wonderful. It makes alot so I froze half of it for a later date. This is a must try!

    Sunday, October 24, 2010

    Chicken Curry

    Curry is one of my favorite foods these days, coconut milk, red curry paste, lime juice.. yummy! This was adapted from Cooking Light - one of my favorite magazines. The next time I make this I will add a red bell pepper along with the green one and probably some thin sliced onion or carrot. I just felt it should have a few more veggies in it. The sauce is excellent and could be made and used to make other curries.
    • 1  tablespoon  canola oil
    • 1 package Chick'n Scallopini, cut into bite sized pieces
    • 2  cups  green bell pepper strips (about 1 large)
    • 2  tablespoons  fresh lime juice
    • 2  tablespoons  Braggs
    • 2  tablespoons  red curry paste
    • 1  teaspoon  sugar
    • 1  (14-ounce) can light coconut milk
    • 3  cups  hot cooked long-grain rice
    • Lime wedges (optional)

    Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken and bell pepper to pan; cook about 6 minutes, turning occasionally.

    Remove chicken mixture from pan.

    Combine lime juice, Braggs, curry paste, and sugar in a small bowl, stirring with a whisk.

    Add juice mixture and coconut milk to pan; bring to a boil.

    Cook 12 minutes or until slightly thick. Return chicken mixture to pan; cook 2 minutes or until thoroughly heated.

    Serve over rice. Garnish with lime wedges, if desired.

    Tuesday, October 19, 2010

    Ultimate Hash Browns

    You just can't go wrong with a potato. I love them any way they are fixed. My secret to a good hash brown is to cube them, toss them into a microwave safe bowl, add a little oil, shake well, cover but vent, and microwave 5 minutes. Now they are pretty much cooked and we just add stuff we like and brown it all up. YUMMY!
    • 1 small onion, chopped
    • 1/2 cup mushrooms, sliced
    • 1/2 cup green bell pepper, chopped
    • 1 tablespoon canola oil
    • 2 large potatoes, cubed
    • 1 medium tomato, chopped
    • 2 tablespoons  black olives, sliced
    • 1 jalapeno, seeded and chopped
    • 1/4 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1/2 cup shredded cheddar cheese

    Cook potatoes as mentioned above in the microwave. (sorry no pic). Heat large cast iron skillet on medium high heat with the tablespoon of oil. Add potatoes and cook until they begin to brown.

    Add onions, mushrooms and bell pepper.

    After this mixture begins to brown.

    Add tomatoes, lives, jalapeno, salt and pepper.

    Once everything is tossed about and is heated through, top with the cheese and let it being to melt.

    Plate it up and enjoy!

    You can serve this with any number of things: ketchup, salsa, wrap it all up in a burrito, have fruit and bread to serve along with it and it's a fine meal. Enjoy

    Friday, October 15, 2010

    Polenta with Tomato-Pepper and Sausage Sauce

    Cooking with premade Polenta is fairly new to us. It makes preparing a dish very quick and works well here. Serve this with a salad and some breat for a perfect hearty meal. I have to admit I went back for a small amount of seconds I enjoyed this so much!
    • 3  tablespoons  olive oil
    • cooking spray
    • 1  can (28 oz.) crushed tomatoes
    • 1  tablespoon dried oregano
    • 1  medium yellow onion, halved lengthwise, then cut into thin wedges
    • 1  medium red bell pepper, cut lengthwise into thin slices
    • 2  cloves garlic, minced
    • 1/2  teaspoon  each salt, freshly ground black pepper, and red chile flakes
    • 1  package Tofurkey Italian sausage, (14 oz) cut in half lengthwise and then sliced into half moons
    • 1  tube1 (16 oz) prepared polenta, sliced into 16 rounds
    • 8  ounces  shredded Veggie Shreds mozzarella

    Preheat broiler to high. Heat 2 tablespoons oil in a 3- quart saucepan set over medium heat, then add tomatoes and oregano and simmer, uncovered, for 15 minutes.

     Meanwhile, in a large frying pan, heat 1 tablespoon oil over medium-high heat. Add onion, bell pepper, garlic, salt, pepper, and chile flakes, and stir to combine.

    Cover pan, lower heat to medium, and cook until vegetables soften, about 5 minutes. Add sausage, stirring with a wooden spoon occasionally, about 5 minutes.

    Cover pan and cook until vegetables are tender and sausage is heated through, 5 to 8 minutes more. Add tomato sauce mixture and simmer 10 minutes.

    While sauce is cooking, spray a 9- by 13-inch baking pan with cooking spray. Add polenta slices to pan in 3 rows and then spray top side of slices with more cooking spray.

      Broil polenta about 4 in. from heating element until golden brown and crispy, 10 to 15 minutes.

    Pour sauce over broiled polenta, then arrange mozzarella shreds over the top.

    Broil until cheese is melted and beginning to brown, about 2 minutes. Let cool slightly before serving.

    Sunday, October 10, 2010

    Stuffed Shells

    The inspiration for this recipe came from Melissa d'Arabian's recipe. It sounded delicious and I love pasta so I decided I'd use mashed Great Northern Beans in place of the cottage cheese and just ignore the egg altogether. This was awesome!

    • Kosher salt
    • 2 tablespoons extra-virgin olive oil
    • 1/2 cup grated carrot
    • 1/2 cup grated zucchini
    • 1 small onion, finely chopped
    • 1/2 cup chopped celery
    • 3 cloves garlic, minced
    • 1 teaspoon dried basil
    • 1 teaspoon dried oregano
    • 2 tablespoons tomato paste
    • 1 28-ounce can crushed tomatoes
    • Freshly ground pepper
    • 1 12-ounce box jumbo pasta shells
    • 8 ounces silken tofu, mashed
    • 1 10-ounce box frozen chopped spinach, thawed and squeezed dry
    • 1 can Great Northern Beans, drained and mashed
    • 1/2 cup grated Veggie Topping Parmesan Cheese
    • 1 1/2 cups Veggie Shreds, shredded mozzarella cheese
    • 1 clove garlic, minced
    • Kosher salt and freshly ground pepper
    • Cooking spray

    Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil.

    Make the sauce: Heat the olive oil in a medium saucepan over medium heat. Add the carrot, zucchini, onion and celery and saute until soft but not brown, 5 minutes.

    Add the garlic and cook for 5 minutes, stirring occasionally. Add the basil, oregano, tomato paste, crushed tomatoes and 2 cups water.

    Bring to a boil, then reduce the heat and simmer for 15 minutes. Season with salt and pepper.

    Meanwhile, prepare the shells: Add the pasta to the boiling water and cook for 8 minutes; drain.

    Drain most of the liquid from the beans and mash with a fork.

    Mix the tofu, spinach, beans, parmesan, 1/2 cup mozzarella and garlic in a medium bowl and season with salt and pepper.

    Mist a 9-by-13-inch baking dish with cooking spray. Spread about 1 cup of the sauce in the dish.

    Stuff the cheese mixture into the shells and place in the baking dish, open-side up.

    Pour the remaining sauce over the shells.

    Cover tightly with foil and bake for 30 minutes. Uncover, sprinkle with the remaining 1 cup mozzarella and bake for 15 minutes.

    Let cool slightly before serving. Serve with a side salad and a glass of red wine. Enjoy!