VEGETARIAN CHILI

This was the best chili I have ever had, meat or not.



INGREDIENTS:

1 tablespoon oil

1 clove garlic

1 green bell pepper, chopped

1 celery rib, chopped

1 onion, chopped

1 Yukon Gold potato chopped in 1/2 inch pieces

1 sweet potato chopped in 1/2 inch pieces

1 can diced tomatoes

2 cups frozen corn

1 can garbanzo beans (chickpeas), rinsed and drained

1 can red black beans, rinsed and drained

1 can pinto beans, rinsed and drained

2 teaspoon chili powder

1/2 teaspoon ground cumin

1/2 teaspoon red pepper flake

1 bay leaf

1/2 cup chopped cilantro

A dash of dried oregano

1 can tomato sauce (Then fill can with water and empty in pot)

1 can tomato paste

Salt and pepper to taste

PREPARATION:
1. Rinse and divide the fresh vegetables. Chop the veggies into small pieces.

2. In a large skillet, saute the garlic, bell pepper, celery, and onion in hot oil until they are almost soft. I add just a little salt in the saute to make sure the veggies are well seasoned.

3. While one is stirring the vegetables in the skillet, the other needs to be opening the cans of beans and sauces. Drain and rinse all the beans.

4. In a large pot, mix together the chopped, cooked vegetables with the can of diced tomatoes,corn, beans, tomato sauce, can of water, tomato paste, cilantro, bay leaf, and spices. Save some of the chopped onion to use as topping.

5. Cover and cook on the low heat setting about one hour. I like to let chili simmer for hours because the longer it sits the better it tastes. But the flavors should be well mingled after an hour or so.

I have amended this recipe from one I found online, in hopes to recreate the Delicious vegan chili they make at Evos, which is a healthy fast food place in St. Pete Florida that offers really great fast food options for people who want to eat well for a good price and it tastes amazing. I added the potato because I have seen it in chili recipes before and have been unsure about adding it in, but I am experimenting with this recipe so I though why not add my favorite Yukon gold potato, and my newly discovered sweet potato. Well new to me, I had no idea they could be used in savory applications.

I also really wanted to try this recipe because Mike and I have been trying to eat vegan or vegetarian every other night or as much as possible. Its really hard to give up meat all together even though I know its better for people to eat less meat and its a hell of a lot better for the environment. It also keeps me in my skinny jeans. And my oven is broken so I could not make the veggie pizzas I made in an earlier post http://anondairylife.blogspot.com/2010/04/pizza-night.html

Eat the rainbow

If I have learned anything from my nutrition classes and reading, is that we don't get enough orange in our diets. One of the main reasons their is not a lot of orange foods for Americans to eat other than carrots. Let face it carrots are the cheapest and most abundant orange veggie. Cantaloupe is delicious but is really only good in season so like 2 months of the year, orange bell peppers are at time 2-3 times more expensive than the green bell peppers, and mangoes are quite the challenge to prepare. I have always looked at the sweet potato as one of those horribly sweet gloopy items at the end of the table on Thanksgiving. That was until I went to the North Star restaurant and had a wonderful vegan breakfast burrito with black beans onions bell papers and yes... sweet potatoes. Thats right the sweet potato is out of the marshmallows and brown sugar and into the salt, pepper, and onions. I don't want to say mind blowing, but it has really opened my eyes to the sweet potato and all it has to offer. So I give you....

Rosemary Potatoes and Asparagus

2 large Yukon Gold Potatoes (peeled)
1 even larger sweet potato (peeled)
1/2 lb of asparagus (woody bottom pieces removed by bending the spear and letting it snap off, discard bottom.)
8-10 pearl onions
1 sprig of rosemary
2 gloves minced garlic
salt and cracked pepper
1 teaspoon Italian seasoning
Oil to toss veggies in 1/2 cup divided maybe more

Chop the potatoes into 1 in sized bites, combine with prepared asparagus, pearl onions, and coat in oil.



Sprinkle with salt, pepper, rosemary, and Italian seasoning. Add garlic and mix seasonings over veggies with your hands. I like to do this in a 9x13in pan that I use to bake the veggies in. When well coated remove asparagus to be added back to pan 30 minutes later. Asparagus only need 8 minutes to bake while the potatoes need 45 minutes at 375 degrees.

Blackberry Cobbler!

Thats right folks summer is here. That means blackberries, and blackberries mean cobbler. Oh how I love cobbler of any kind.

Blackberry Cobbler recipe from

http://www.bettycrocker.com/recipes/blackberry-cobbler/97b86fd2-7588-497b-866d-8a1bd8b2e491?WT.mc_id=paid_search_200100_636117&WT.srch=1&esrc=11151

2 1/2 cups fresh or frozen (thawed and drained) blackberries (do not use blueberries)
1 cup sugar
1 cup Gold Medal® all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk (lactose free milk)
1/2 cup butter, melted (Vegan butter)

1. In medium bowl, stir together blackberries and sugar. Let stand about 20 minutes or until fruit syrup forms. Heat oven to 375°F.

2. In large bowl, stir together flour, baking powder, salt and milk. Stir in melted butter until blended. Spread in ungreased 8-inch square pan. Spoon blackberry mixture over batter.

3. Bake 45 to 55 minutes or until dough rises and is golden.

Vegan Cheese that actually is like cheese.

I know they all claim to be "just like real cheese" and it never is. I have been wanting to try this new Daiya Vegan Cheese, but its really hard to get your hands on. I have thought about ordering it online for like $20, but that is more then I want to spend if I end up not eating it because most vegan cheeses are really disappointing. But after a long wait a Whole Foods store in my city has finally started carrying the stuff. Weird that they all do not. I am sure they all will soon. And Daiya Vegan Cheese is getting their products in restaurants and pizza places. I can't wait to eat pizza with friends again.

I am telling you right now Daiya Vegan Cheese is the best vegan cheese I have ever had. It makes me wonder if they are trying to get by with sneaking in real cheese just to see if the vegans will notice. I didn't get sick so it must be true, a really good alternative to cheese. Cheese my love I have missed you and now I no longer have to go without you.

I made whole wheat bagel pizzas with those new thin bagels the have come out with, Marinara sauce, basil, and the Daiya Vegan Cheese Italian style. It was almost as good as a bagel bite. It was a really great margarita style pizza though.

Pancakes!

I do work a lot of Saturdays, but when I don't have to work in the morning I really love making pancakes for me and Mike. They taste great, are cheap to make, and take about as long as it would take to drive to Perkins. Yes it would be fatser to buy one of those pre-made just add water mixes, but they have powdered milk in them so they are not an option.

2 cups All Purpose flour
2 1/2 teaspoons baking powder
3 tablespoons sugar
1/2 teaspoon salt
2 large eggs
1 2/3 cups of non dairy or lactose free milk
2 tablespoons melted butter

Sift together dry ingredient, then stir in wet ingredients. Cook on hot greased griddle until golden brown and yummy.

South West Salad

I work at a very well known restaurant... and lets just say our salads are really good looking and tasting, but the calories are insanely high. And I am always tempted to eat one, but all of our salad dressings have dairy in them. So I took a bit of inspiration from what I can't eat and made it something I can eat.

First step was to find a salad dressing that went with my south west salad theme. The one that follows worked out really well. It did take a little time to make, but it was really good. I will definitely make this salad again. Even take it to work to snack on.


For the salad I combined baby Romain lettuce with 1/4 cup of corn, 1/4 cup of black beans, and 1/4 cup of black bean salsa. Then I ate it with some crushed up corn chips. Then I drizzled on some of the Lime Chipotle Vinaigrette.

http://www.bigoven.com/163428-Lime-Chipotle-Vinaigrette-recipe.html

Lime Chipotle Vinaigrette

Ingredients

* 2 each chipotle chile canned in adobo
* 3 tablespoons cilantro
* 1 teaspoon garlic
* 1/2 cup red onion roasted
* 1/2 cup Rose's Lime Juice
* 1/4 cup red wine vinegar
* 5 tablespoons brown sugar
* 1/16 cup black pepper
* 1/16 cup salt
* 1 cup olive oil blend Arrezzio Olive oil B




Preparation

Mix all ingredients thoroughly.

Source: "Moab Brewery"Yield: "2 cup

Hibachi Steak Night!

I am using the ideas from the Sandra Lee recipe from food network. www.foodnetwork.com/recipes/sandra-lee/hibachi-steak-recipe/index.html


Now I used
4 small zucchinis
6 small carrots
1 yellow squash
2 small to medium white onions
1/2 a package of baby Bella mushrooms.

And a little more than a pound of sirloin steak.

Ingredients

* 2 tablespoons canola oil
* 1 large carrot, thinly sliced
* 1 zucchini, thinly sliced
* 1 medium onion, thinly sliced
* 1 (8-ounce) package sliced mushrooms
* 1 1/2 pounds top round steak
* 1 pound egg roll wrappers
* 1/2 cup reduced sodium soy sauce
* 2 tablespoons cider vinegar
* 2 teaspoons chopped garlic
* 1 teaspoon cornstarch
* 2 tablespoons butter

Directions

Put a large skillet over medium-high heat and add half of the oil. When the oil is hot, add the vegetables and stir-fry until the vegetables are almost done, about 5 minutes. While the vegetables are cooking, heat a second skillet over high heat and add the remaining oil.

Cut the steak into small cubes, and stir-fry until browned on all sides, about 4 to 5 minutes.

Bring a large pot of salted water to a boil over medium heat. Separate the egg roll wrappers into 2 piles. Roll each pile up into a log. Slice the log into thin strips about 1/4-inch thick and separate them into individual noodles. Put half of the noodles into the boiling water and cook for 3 minutes. Drain and add to a serving bowl or platter. (Reserve the remaining noodles for the Online Round 2 Recipe, Japanese Noodle Bowl.)

In a small bowl combine the soy sauce, vinegar, garlic, and cornstarch and set aside.

Add the steak, along with any accumulated juices, to the pan with the vegetables. Stir the cornstarch mixture into the vegetables and cook until the sauce has thickened, about 2 to 3 minutes. Stir in the butter. (Reserve 2 cups for the Online Round 2 Recipe, Japanese Noodle Bowl).


I also tried my hand at making that amazing soup they serve before your meal at a Japanese steak house. I used the following recipe


So the steak was the most amazing part of the meal! The veggies I still haven't perfected, squash still alludes me. It still turned out good enough for me to make it instead of going to the steak house. I think next time I am gonna cut way down on the veggies and use half the meat because it made a lot of food, even for left overs.

With the soup and all the ingredient this meal came in at 20 dollars but I bought a whole bag of onions and green onions I will be using for other recipes, I also bough beef flavored bullion that I didn't have but will use for other things. This will also feed 4 people not just the one if I went out to eat it. So sorry dude I don't need you anymore.

Cinnamon Rolls!

So I am not a big fan of the Pillsbury canned cinnamon rolls, but they are so quick and easy so I make them for Mike and eat one or two. But everything has changed now. I bought some frozen bread dough thinking I would make a loaf of bread some time, but I haven't used them instead I have been making my own bread from scratch but last night I thawed out the dough, and this morning I rolled them out into thin squares and brushed them with 1/2 stick of melted butter ( I don't use real butter). Then I mixed 3/4 cup of brown sugar and 2 table spoons of butter and sprinkled over the dough, and then sprinkled 1/4 cup of chopped pecans over the dough. Then I rolled the dough into logs, sliced them in 1 inch pieces and placed them into a greased pan and I let them rise 30 minutes, and then I baked them in a 350 degree oven for 20 minutes. Then I made an icing with powdered sugar, vanilla, and a dash of cinnamon mixed with a few drops of water. I have eaten three so far... 2 frozen loafs make 30 cinnamon rolls.

Cupcakes

I made the cupcakes from a mix and made some chocolate icing. And then, and then I got out my piping bag.

Meatballs

1/2 lb beef
3/4 cup Italian seasoned bread crumbs
1 egg
salt, black pepper
1 1/2 tablespoons Italian seasoning.

Have your boyfriend mix all the ingredient together so you don't have to get your hands dirty. Form into balls and bake in the oven at 350 for 30 minutes or until perfect. You can also brown the meatballs in a pan before baking. I plan to eat these tonight after work. 2nd shift makes it so hard to have dinner at a normal time when you work through dinner and can't grab a snack until 11pm. I have some left over ciabatta bread and pasta to make these meatballs a real meal.