Barley Chili

So when the Universe tells you to make something, you just have to go with it.

I watched an episode of Rachael Ray's Week in a Day last weekend and she made this stew that was sort of like a cross between Mexican tortilla soup and a beef and barley soup. I was intrigued, and started thinking about how I could make something similar, but maybe something a little heartier. Well, later that day I grabbed the barley from my pantry and guess what I noticed on the box? A recipe for chili featuring barley.

Bingo!

What I ended up doing was using a scaled down version of my basic chili recipe (here) and bumped up the amount of liquid in the pot so the barley could cook right in the chili mix, soaking up all that flavor.

Barley Chili

Ingredients:
1 Tbs. olive oil
1 small onion, diced
1 Tbs. chili powder
1 Tbs. cumin powder
1 tsp. garlic powder
1 tsp. paprika (sweet or smoked)
1/2 tsp. red pepper flakes
pinch of cinnamon
pinch of oregano
salt & pepper, to taste
2 (14.5 ounce) cans of diced tomatoes with green chilies  *the recipe on the box of barley called for a jar of your favorite salsa instead of canned tomaotes
1 (14.5 ounce) can of black beans, drained and rinsed
1 cup pearled barley
4 cups liquid of choice (chicken stock, beef stock, veggie stock, or water)  *you can use more if you'd prefer a soupier consistency
1 cup of corn (I pulled some straight from the freezer)
1 cup of previously cooked chicken breast, diced (I had this leftover in the fridge and thought what the hell, in it goes!)

Directions:
In a large heavy-bottomed pot, saute the onion and all spices in the olive oil over medium heat until slightly softened, about 3-5 minutes. Toss in the rest of the ingredients (except for the corn), bump up the heat to high to bring to a boil before reducing the heat once more. Simmer, partially covered, on medium-low for 35-45 minutes, until the barley has absorbed most of the liquid. Add in the corn (and chicken, if using) and simmer for another 10-15 minutes until it reaches your desired consistency. Top with sour cream, shredded cheddar, or eat it straight up... whatever floats your boat.

Enjoy!

Pasta e Fagioli (-ish)

This no-recipe recipe is sort of a pasta e fagioli meets cassoulet meets pasta bake. Basically, I used the flavor profile of the Italian sausage cassoulet I made awhile back but combined it with pasta and turned it into a baked casserole.

Pasta e Fagioli (-ish)

Ingredients:
olive oil
onion, diced
garlic powder (or fresh if you prefer)
dried rosemary, crushed
herbes de Provence
salt & pepper to taste
fire-roasted tomatoes, diced (I had the remains of an open can in the fridge)
hot Italian sausage, pre-cooked and diced (again, leftover in the fridge)
cannellini beans, drained and rinsed
pasta of choice, cooked shy of al dente (I used whole wheat shells)
Parmesan cheese, grated (fresh is best but the stuff in the green can will do)
panko bread crumbs

Directions:
Preheat oven to 350 degrees.

In a saute pan over medium heat, cook the onion in olive oil until slightly softened, about 3-5 minutes. Stir in all of the spices and tomatoes and continue to cook for another 2-3 minutes before adding the Italian sausage, beans, and pasta. Give a big stir to combine everything before dumping it all into an appropriate sized casserole dish. Top the pasta with the Parmesan and bread crumbs, drizzle on some more olive oil, and bake at 350 degrees until the top is golden brown and nice and crusty.

Enjoy!

Hearty Vegetable Barley Soup

It's that time of year again when everybody and their mother is getting sick or just plain feeling run down as all get out. The weather is flip flopping around from cold, to not-so-cold, to frigid; people are coming down from their holiday high's, and the winter blahs are settling in. Right now, I fall somewhere in between run down and sick, while many of my co-workers aren't as lucky and are firmly stuck in the SICK category. So. What's the best thing to make everybody feel better? Soup, of course! I made a big ol' pot of this hearty vegetarian delight to bring to work tonight to share, so here's hoping it's just as good as the proverbial Jewish Grandmother's chicken soup to cure what ails us. ;)

Hearty Vegetable Barley Soup

Ingredients:
1 Tbs. olive oil
1 medium onion, diced
2 ribs of celery, diced
2 carrots, diced
2 roma tomatoes, diced (1/2 a can of diced tomatoes would work if you don't have any fresh ones on hand)
2 bay leaves
1 tsp. dried basil
1 tsp. dried parsley
1/2 tsp. dried thyme
1/2 tsp. Italian herbs (or just use oregano- dealer's choice)
1/2 tsp. garlic powder
salt & pepper to taste
8 cups of liquid (I used veggie stock to make it vegetarian, but go ahead and use chicken stock if you want)
1 cup of pearled barley
1 (15.5 ounce) can of beans, drained and rinsed (dealer's choice)
2" piece of parmesan rind
8 ounces of frozen mixed vegs (yes, straight from the freezer)
1 Tbs. soy sauce *optional (I like this because it adds a salty savoriness you really can't get with just plain salt)

Directions:
In a large soup pot over medium-low heat, saute the onion, celery, and carrots in olive oil for 3-5 minutes before stirring in the tomatoes and all spices. Continue to cook until the vegs start to soften, about 5-7 minutes. Pour in your liquid of choice as well as the barley and bring the soup to a boil. Stir in the beans and parmesan rind, cover the pot, then reduce the heat to low and simmer for 45-55 minutes or until the barley gets nice and tender and fluffy. In the last 10 minutes of cooking, add in the frozen vegs and soy sauce (if using), and adjust seasoning as desired.

Enjoy!

Easy Tamale Pie

Yet another no-recipe recipe, make as little or as much as you want. (I made enough to fill an 8"square baking dish for 4 generous portions.)

Easy Tamale Pie

Ingredients:
olive oil
onion, diced
bell pepper, diced
ground cumin
chili powder
paprika
salt & pepper, to taste
diced tomatoes with green chilies or jalapenos (salsa would work here too)
beans, drained and rinsed (red kidney, black, pinto- dealer's choice)
cooked, shredded chicken (omit for vegetarian)
corn (frozen or canned, whatever you've got on hand)
shredded cheese (cheddar, pepper jack- again, whatever you've got on hand)

1 (8.5 ounce) box of cornbread mix
1 egg, beaten
1/3 cup milk

Directions:
Preheat oven to 400 degrees.

In a saute pan over medium heat, cook the onions and peppers in olive oil with all spices until slightly softened, about 3-5 minutes. Stir in the tomatoes (and/or salsa), beans, and chicken and simmer for another 5-7 minutes before adding the corn.

Meanwhile, make the cornbread topping according to box instructions by combining the egg and milk with the cornmeal until it just comes together, being careful not to over mix.

To construct the tamale pie, pour the bean mixture into your baking dish of choice (I used an 8" square glass dish), top with a layer of shredded cheese, then spoon on the cornbread mixture before spreading it out in a single layer. Bake at 400 degrees for 15-20 minutes, or until the cornbread is golden brown on top.

Enjoy!

Veggie Pot Pie

Pot pie is another one of those comfort foods that I like to make every couple of weeks. Not only is it yummy, but it's easy to switch things up flavor-wise and make it with pretty much any vegetable and protein combination I've got on hand. Plus, it's pretty hassle-free because I like to use refrigerated pie crust... which also makes it easy to throw together either a full-size dish to share, or a single-size casserole like today's version. Truth be told, I kind of prefer making this smaller version because the crust just seems to turn out better, and you're pretty much guaranteed a bite of crust with each forkful. ;)

Veggie Pot Pie

Ingredients:
1 Tbs. olive oil
2 Tbs. onion, diced (you guessed it- straight from the freezer!)
1/2 tsp. herbes de provence
1/2 tsp. dried thyme
pinch of garlic powder
salt & pepper to taste
4 ounces mixed vegs (again, straight from the freezer)
1 Tbs. AP flour
1 1/2 cups vegetable stock
protein of choice, pre-cooked: chicken, turkey, beef, tofu, beans
1 refrigerated pie crust

Directions:
Preheat oven to 400 degrees.

Remove pie crust from the fridge and set aside to come to room temperature, about 15-20 minutes.

Meanwhile, in a large saute pan over medium-low heat, cook the onion and all spices in olive oil until slightly softened, about 2-4 minutes. Stir in the mixed vegs and continue cooking for another 2 minutes or so until defrosted and starting to warm. Sprinkle on the flour and cook for another minute before adding the vegetable stock. Bump the heat up to medium and stir the veggie mixture until thick and bubbly, about 7-9 minutes. Stir in your protein of choice (I went with cannellini beans today) and set aside to cool slightly.

Unroll the pie dough and cut it to fit the casserole dish of your choice. (Because I decided to use an individual-size dish, I cut the rest of the dough into strips, sprinkled it with cinnamon & sugar, and spread them out on parchment paper to bake alongside the pot pie.) Spoon the veggie mixture into the casserole dish, cover with pie dough, making sure to cut several vent slits in the top to allow the steam to escape. Bake at 400 degrees until the crust is golden brown, about 8-10 minutes. Allow to cool slightly before breaking into the creamy goodness.

Enjoy!

Easy Sausage Cassoulet

I've been talking with one of my co-workers about having a kitchen play-date for some time now and it finally happened yesterday. When asked what she wanted to make, her first suggestion was something with lamb (yuck!) which I quickly nixed, but then her next suggestion was a cassoulet. Now, I've made cassoulet before in my slow-cooker, with chicken and smoked sausage. It was good, but this version with the Italian sausage was fantastic! Traditional cassoulet is usually made with rich ingredients like duck confit, duck sausages, or other gamey ingredients cooked slowly together to make for a final dish very complex in flavor.

Yeah, that is sooooo not my style of cooking.

While not exactly quick cooking, at least this particular variation of the dish is easy to put together and uses ingredients commonly found in any grocery store. As a matter of fact, I keep ALL of these ingredients in my pantry/freezer on a regular basis so really, it couldn't have been any easier. ;)

Easy Sausage Cassoulet

sausage cassoulet with breadcrumb topping

Ingredients:
1 Tbs. olive oil
6 Italian sausage links, pricked with a fork* (sweet or hot, dealer's choice)
1 large onion, thinly sliced into half-moons
3 ribs of celery, diced
1 bay leaf
1 tsp. dried rosemary, crushed
1 tsp. dried thyme
1 tsp. herbes de provence
1 Tbs. dried parsley
1 tsp. garlic powder (as always, you can use fresh if you prefer)
1/2 tsp. dried oregano
salt & pepper to taste (heavier on the pepper is best)
1 (14.5 ounce) can of tomatoes (stewed, diced, or fire-roasted)
4 cups chicken stock
2 (15.5 ounce) cans of cannellini beans, drained and rinsed
2" piece of parmesan rind or 2 Tbs. parmesan, grated (yes, the stuff from the green works very well here)

2-3 slices of whole grain bread, diced and crumbled (stale bread works best)
1 Tbs. extra virgin olive oil
2 tsp. coarse sea salt
1 tsp. dried rosemary, crushed
1 tsp. garlic powder

Directions:
In a large dutch oven (or heavy bottom pot) over medium-low heat, cook the Italian sausages in olive oil until browned on all sides and almost cooked through, about 8-10 minutes. (*THIS is why you need to prick the sausages all over with a fork; as they cook, some of the fat will render out which adds to the taste of the dish.) Remove the mostly cooked sausages from the pot and set aside, leaving the oil in the pot.

Dump the onions and celery into the pot and cook until slightly softened, about 5-7 minutes. Stir in all the spices and salt & pepper, continuing to cook for another few minutes before adding the canned tomatoes with their juice as well as the chicken stock. Raise the heat to medium-high and bring the stew to a simmer, stirring occasionally. Slice the Italian sausages on the bias into about 1/4" pieces before adding them back to the stew. Stir in the beans and parmesan, reducing the heat to low. Simmer the cassoulet for 35-45 minutes or until the liquid reduces somewhat and the beans start to release their starch.

Meanwhile, toss the bread cubes in the olive oil and spices, spread out in a single layer on a baking sheet, and bake at 350 degrees until crispy, golden brown, about 6-8 minutes.

To serve, ladle the cassoulet into a deep bowl and top with a handful of the breadcrumbs. We rounded out the meal with a nice spinach salad and some homemade rosemary & sea salt foccaccia... yum!

Enjoy!

********************************************************************************************************************

A few too many cocktails (vodka-cranberry, my favorite) led my sous-chef to take a bit of an impromptu nap before dinner even hit the table. I took that as a sign of a fun afternoon.

Next time, I will play bartender and maybe not use such a, um, generous pour. Although I have to say, cassoulet is a great dish to soak up an excess of alcohol... but then you're in danger of warm, full-belly syndrome. Oh well, c'est la vie, right? ;)

Quick Black Bean Soup

Quick Black Bean Soup

black bean soup with smoked turkey sausage

Ingredients:
1 Tbs. olive oil
1/2 small onion, diced
1 rib of celery, diced
1 tsp. dried cumin
pinch of red pepper flakes (of course, you can use more if you want spicy soup)
salt & pepper to taste
2 (15.5 ounce) cans of black beans, drained and rinsed
4 cups vegetable stock
lime juice (optional)
sour cream (optional)
protein of choice (optional)

Directions:
In a soup pot over medium-low heat, saute the onion, celery, cumin, red pepper flakes, and salt & pepper in olive oil until slightly softened, about 3-5 minutes. Add in the beans and stock, and simmer for 10-15 minutes. Using an immersion blender (or you can remove part of the soup to a blender), buzz the soup to your desired consistency. Finish with your choice of toppings; I went with a squirt of lime juice and some smoked turkey sausage I had leftover from another meal.

Enjoy!

Easy Mexican Lasagna

This dish couldn't have been any simpler to put together. Why? Well, that's probably because I had ALL of the ingredients sitting in the fridge, leftover from yesterday's football-watching snacks.

Like many of the dishes I make, it can be made as an individual size meal (like I did today), or it translates well into a larger casserole to feed a crowd. You'll notice that I don't list quantities on the ingredients for that very reason; it should be done to taste.

Easy Mexican Lasagna

Ingredients:
black beans (kidney beans would be good too)
salsa (whatever your favorite kind is, and as hot as you like it)
pinch of chili powder
pinch of cumin
pinch of cilantro
tortillas (I had whole wheat ones in the fridge, but corn tortillas would be just as tasty)
shredded cheese (I usually have a Mexican blend in the fridge, but plain ol' cheddar or jack cheese would work too)

Directions:
Preheat the oven to 350 degrees.

In a saute pan over medium-low heat, cook the beans and salsa until just warmed through, about 5 minutes. I suppose you could do this in a microwave, but since I don't have a microwave (gasp!), I do everything on the stove top. Once the bean mixture is warmed through, it's just a matter of layering the ingredients to create the lasagna. Because I went with my trusty individual-size casserole dish, I used a pair of kitchen shears to cut the tortillas into smaller rounds to fit my dish.

To build the lasagna, spoon 1/3 of the bean mixture on the bottom of the dish. Top with 1 tortilla (for larger casserole dishes, you can sort of shingle the tortillas to create one layer) then sprinkle on a thin layer of cheese. Spoon on another 1/3 of the bean mixture, top with another tortilla, then top THAT with the rest of the bean mixture. Bake, uncovered, at 350 degrees for 10-15 minutes (cook time would be closer to 20-25 minutes for a larger casserole). Sprinkle on more cheese and return to the oven for another 5-7 minutes, or until the cheese is melted and lightly browned. Cool slightly to let things set before digging in.

Enjoy!

Black Bean Tacos

Okay. I admit it: Tacos are one of the few foods that I will occasionally "cheat" and use the box dinner kits that include those crunchy taco shells and a spice packet. So what? They're tasty and still better than the fast-food version you get through the late night drive thru because I can make them with ground turkey, chicken, or tofu and top them however I want. That being said, for the most part I make tacos from scratch and the quickest of the variations I like to make are these black bean tacos because all the ingredients come straight from the pantry and my freezer.

Black Bean Tacos

Ingredients:
1 Tbs. olive oil
1/4 cup of onion, diced (yes, I have diced onions in my freezer)
1/4 cup of red/yellow/green bell pepper, diced (again, I keep a bag of peppers in my freezer)
1/4 cup of salsa or tomatoes, diced (I had leftover diced tomatoes with jalapenos in the fridge from a can opened earlier in the week)
1 (15.5 ounce) can black beans, drained and rinsed
splash of water (veggie stock or tomato juice works well here)
2 tsp. chili powder
1 tsp. cumin
1 tsp. paprika (sweet or smoked, whatever you have on hand)
1/4 cup sweet corn (yes, from the freezer again)
salt & pepper to taste
splash of lime juice
soft flour tortillas (I prefer the smaller taco size, but these can just as easily be made into larger burritos)

Directions:
Cook the onion, peppers, and tomatoes in olive oil over medium-low heat until softened, about 5-7 minutes. Add in the beans, splash of water, and all spices. Using a fork, lightly mash some of the beans to release their starch, leaving most of the beans whole. Simmer until the beans are warmed through and most of the liquid has been absorbed, about 3-5 minutes, before adding in the corn. Finish with a squirt of lime juice and build your tacos however you want. Today, I kept things simple and just spread a smear of sour cream on the tortilla, added a sprinkle of shredded Mexican cheese, and topped it with the bean mixture.

Enjoy!

Vegetarian Ribollita

What's better on a chilly, rainy Sunday than a big bowl of hearty soup?

Okay, lots of things, but for the purpose of THIS blog, you have to admit that soup ranks right up there on the comfort food scale and the warm fuzzy feeling it evokes. I do, however, feel it is my duty to warn you NOT to make this (or any other food involving a knife) if you're also indulging in my other favorite rainy-Sunday past time: watching football. Fortunately for me- although not so fortunate that it happened in the first place- I nearly sliced my finger tip off early on in the veg chopping process instead of at the end. That means that not much was contaminated before I could slap a bandage on my finger and get on with things, namely, grabbing a new cutting board, washing my knife, and throwing away a small pile of diced carrots and starting fresh. Oh well. Other than hurting like a mother and making it difficult to type, this time wasn't nearly as bad as the last time I got on the wrong side of my 7" Santoku knife... but that's another story. ;)

Vegetarian Ribollita

Ingredients:

olive oil

1 onion, diced

2 carrots, diced

1 rib of celery, diced

1 bell pepper, diced (preferably red, yellow, or orange)

1 cup of cherry tomatoes, diced

1 zucchini, diced

1 (14.5 ounce) can diced tomatoes

1 bay leaf

1 Tbs. herbes de provence

1 Tbs. dried basil

1 tsp. dried rosemary, crushed

1 tsp. dried thyme

1 tsp. garlic powder

1/4 tsp. red pepper flakes

salt & pepper to taste

6 cups vegetable stock

2-3 inch piece of Parmesan rind

2 (15.5 ounce) cans of beans, drained and rinsed (I used pinto & cannellini this time)

6 ounces of spinach (fresh or frozen)

multi-grain bread, cubed and baked at 350 degrees until golden brown and crunchy

Directions:

In a large soup pot over medium heat, saute the onion, carrots, celery, and bell pepper in olive oil for 8-10 minutes or until the vegs starts to soften. Add in the cherry tomatoes and zucchini, continuing to cook for another 5-7 minutes. Dump in the canned tomatoes and all spices and simmer for several minutes before adding the vegetable stock and Parmesan rind. Lower the heat and simmer, covered for 10-15 minutes. Lastly, add in the beans and spinach and simmer for another 10 minutes or until the spinach is wilted. To serve, drop several cubes of toasted bread in the bottom of the bowl, cover with ribollita, and toss a few more croutons on the side. Finish with a drizzle of extra virgin olive oil and you're set.

Enjoy!

Black Bean & Corn Salad

Black Bean & Corn Salad

Ingredients:
black beans, drained and rinsed
sweet corn
tomatoes, diced
roasted red peppers, diced
red onion, diced
orzo pasta
assorted spices: chili powder, cumin, garlic powder, cilantro, salt & pepper
lime juice

Directions:
While the orzo is cooking to al dente (just about 8-9 minutes), in a separate pan, saute all other ingredients except the lime juice. Drain the orzo (reserving some of the cooking liquid) before adding to the rest of the ingredients, and splash in enough of the reserved cooking liquid to keep things nice and moist. Finish with a squirt of lime juice.

Okay, so notice how I didn't give any measurements? That's because it should ALL be done to taste. Today, I just made enough to pack for dinner tonight, but it also translates well into a larger quantity to feed a crowd.

Enjoy!

Veg(etari)an Minestrone Soup

With fall upon us, I have this driving need to make soup. It's a comfort food and I find it be very soothing, both in the eating AND in the process of making it because I can just go with the flow and toss in whatever I have in the fridge/freezer/pantry. One of my favorite forms of cooking is what I like to call the Pantry Game: What can I make with what I've got on hand? Not to toot my own horn or anything, but I kind of rock at this game because I keep a very well stocked pantry and the creative challenge really gets me thinking outside the box. Soup is one of the easier pantry challenges because, basically, anything goes. Having basic staples like different kinds of pasta, canned beans, canned tomatoes/sauce/paste, loads of frozen vegs, and an abundance of spices allows me the freedom to experiment whenever I feel like it.

I'm off work today and it's been overcast all day after rain moved through last night. It's not exactly cold out, but with the lingering dampness, it's the kind of day that just screams for something cozy to eat in front of the TV with the dog in your lap. (That's just a suggestion, albeit one of my favorite serving suggestions... you can eat it however you want.)

Veg(etari)an Minestrone Soup

Ingredients:
1 Tbs. olive oil
1 medium onion, diced
2 carrots, chopped
2 ribs of celery, chopped
1 pint of cherry tomatoes, diced (I usually just use a can of diced tomatoes, but thought, what the hell?)
1 bay leaf (I always throw a dry bay leaf into my soups)
1 Tbs. garlic powder (oh go ahead, use the fresh stuff if it doesn't give YOU a migraine)
1 Tbs. dried basil
1 Tbs. dried rosemary, crushed
1 Tbs. dried parsley
1 Tbs. dried dill
1 Tbs. lemon pepper
1/2 tsp red pepper flakes (I didn't necessarily want a spicy soup, but it gives a nice heat in the background)
salt & pepper to taste
6 cups of vegetable stock (I suppose you could use water, but why? chicken stock is another good option if you don't care about it being vegetarian)
1 (24 ounce) jar of marinara (whatever you have in the cupboard is fine; I never actually use the stuff with pasta since I like to make my own, but it works fabulously in this application) *feel free to use tomato sauce instead or even V-8 juice
2 inch piece of Parmesan rind (I've mentioned this before here) *omit for vegan recipe
8 ounces of mixed veg (if you don't have this staple in the freezer... *shakes head* you're an idiot, and just made a whole lot of extra work for yourself) *depending on the brand, this will include green beans, corn, lima beans, peas, carrots, okra, and/or potatoes
1 (15 ounce) can of cannellini beans, drained and rinsed (really, any kind would work- these happen to be MY favorite)
1 cup of dried ditalini (elbow macaroni or orzo would work here, or even rice)
7 ounces of extra-firm tofu, diced and baked (I've mentioned baking tofu before here)

Directions:
In a large stock pot over medium heat, cook the onion, carrots, celery, and cherry tomatoes in olive oil until softened, about 10 minutes. Add in all spices and stir to combine before pouring in the vegetable stock, marinara, and Parmesan rind. Raise the heat to medium-high and bring soup to a low boil for about 10 minutes before once more reducing the heat to medium and adding in the mixed veg. Continue to simmer the soup for another 10 minutes or so, until the added vegs start to soften before tossing in the beans and dry pasta. By now, the soup should be thickening somewhat so turn the heat to low, add the tofu, and cover, simmering for another 5-10 minutes until the pasta is cooked. Don't forget to remove the bay leaf before serving. And, like most of my soups, this one freezes beautifully... if you have any leftover, that is. ;)

Enjoy!

Vegetarian Tofu Chili & Cornbread

Vegetarian Tofu Chili

Ingredients:
1 sweet onion, diced (preferably vidalia)
1 bell pepper, diced (preferably red, yellow, or orange)
3 (14.5 ounce) cans of diced tomatoes (with or without green chilies or jalapenos... dealer's choice)
3 (15.5 ounce) cans of beans (light or dark kidney, black, cannelini, navy... dealer's choice)
1 (6 ounce) can of tomato paste
1 Tbs. sugar
3 Tbs. chili powder
3 Tbs. cumin, divided
1 Tbs. paprika (sweet or smoked)
1 Tbs. red pepper flakes
pinch of cinnamon
pinch of oregano
1 tsp. parsley
1 tsp. cilantro
salt & pepper, to taste
cayenne pepper, to taste
1 (14 ounce) package of extra firm tofu, drained, crumbled, and patted dry

Directions: (The method I use is stupidly simple and beyond easy.)
*Step one: Plug in a large crock pot.
*Step two: Dump in all ingredients except the tofu and 1 Tbs. of the cumin.
*Step three: Set crock pot to LOW for 6 to 8 hours and forget about it. This is best when done overnight.
*Step four: When the chili has been cooking for at least 6 hours, take the drained/dried tofu and spread it out on a baking sheet (lightly sprayed with cooking spray), sprinkle on the remaining 1 Tbs. of cumin, and bake at 350 degrees for about 20 minutes, stirring occasionally. Why do this extra step? The texture of the tofu changes and becomes "meatier" which holds up better in the chili. After the tofu has baked to desired texture, stir into chili base and unplug the crock pot. Let the chili set for at least an hour (though longer is better) to allow the tofu to fully absorb the spicy goodness.

Not-So-Crumbly Cornbread

Ingredients:
2 (8.5 ounce) boxes of Jiffy corn muffin mix
2 eggs
1/3 cup of milk
1 (14.7 ounce) can of cream style sweet corn

Directions:
Mix all ingredients together. Pour into a lightly greased/buttered baking dish and bake at 350 degrees for 22-25 minutes or until a toothpick inserted in the center comes out clean.

Enjoy!

Black Bean Salsa Soup

Black Bean Salsa Soup

Ingredients:
1/2 sweet onion, diced
1 carrot, diced
1 rib of celery, diced
1 cup salsa
12 oz V-8 juice
16 oz chicken stock  *veg stock for vegetarian/vegan recipe
1 (14-ounce) can of black beans, drained and rinsed

Directions:
Saute the vegs in olive oil until softened. Stir in liquids and simmer for 15 minutes before adding in the black beans. Continue simmering for anther 10 minutes then, using an immersion blender, buzz the soup for a few seconds to break down some of the beans and thicken to desired texture. Serve with a squirt of lime juice and a dollop of sour cream.

Enjoy!

Red Chili

Chili was always one of my favorite meals that my mother made when I was growing up and I thought she made the best. Well, the best until I started making my own versions. It’s been a number of years since I’ve eaten any of Magee’s chili, but what I remember was a pretty basic (I’ve come to learn) ground meat/bean/tomato based thick stew which also included elbow macaroni to stretch a pound of meat into a bigger pot of food to feed the family. Imagine my surprise when I realized that there are other types of beans out there besides red kidney beans! And playing around with spice blends… absolute nirvana! I’ve made many different versions of chili, and here’s the first of this season’s offerings…


Ingredients:

1 Tbs. olive oil or vegetable oil (the olive oil was close at hand in this case)
1 lb. lean ground beef (I also use ground chicken or turkey in other versions)
1 sweet onion, diced
½ tsp. ground cinnamon (it’s warm and spicy at the same time and such a small amount isn’t glaringly obvious)
1 Tbs. cumin (the smoky scent just screams chili to me!)
1 tsp. garlic powder (do I have to remind you that fresh garlic gives me migraines? Of course you could use real garlic instead!)
1 tsp. onion powder
3 Tbs. chili powder (you could always use one of those pre-packed spice blends for chili, but I like to play around with the flavors myself)
1 tsp. dried cilantro
1 tsp. cayenne pepper (I’ve also used hot sauce, but today it was the powder)
1 sm can (4 oz.) tomato paste
1 lg can (28 oz.) tomatoes (diced or crushed)
2 sm cans (16 oz. each) fire-roasted tomatoes (diced or crushed)
3 sm cans (16 oz. each) beans, drained and rinsed (I used a mix of cannelloni, red kidney, and dark red kidney)

2 cups water (no reason you couldn't use chicken or vegetable stock, I just didn't have an open carton in the fridge)
2 Tbs. balsamic vinegar (this adds a sweetness and tang in the background)
1 package of extra-firm tofu, drained, diced (I actually like the texture of this added protein and tofu soaks up flavors like a sponge!)

*optional toppings: sour cream, queso fresco, cheddar cheese, chopped cilantro, hot sauce… the ideas are practically limitless!
I know, long list of ingredients, but it really is one of the easiest dishes to prepare. I’ve used the slow-cooker for this process, but I prefer to just do it the old fashioned way: On the stove top. So, in a large soup pot over medium high heat, cook the ground beef and onion in the oil until browned. Drain off any excess fat if necessary. Add in all of the dry spices and continue to cook the meat mixture for 3-5 minutes or until the spices become very fragrant. Stir in the tomato paste and cook for another 2-3 minutes before adding in the canned tomatoes and water. Turn the heat to medium low and simmer for 20-30 minutes, stirring occasionally, until chili starts to thicken. Stir in the beans, balsamic vinegar, and tofu. Drop the heat to low and cover the pot (I cock the lid so steam can still escape), allowing the chili to gently simmer for another 30-40 minutes, stirring occasionally, before serving with the desired topping(s). I didn’t have any sour cream in the fridge (my topping of choice) so I used a little queso fresco and cilantro instead.

Enjoy!