Tag: Recipe

We had some friends over for dinner a few nights ago. I was serving French bread with dinner, but I didn’t really want to serve plain French bread I wanted it to be something that would stand out and something that would be noticed and be delicious.

• 4 oz. shredded Mozzarella cheese
• 8 oz. shredded sharp cheddar cheese
• 1/4 green onion chopped fine
• 1/2 cup mayonnaise
• 2 Tbsp. sour cream (optional)
• 3 cloves garlic, minced
• 1 stick unsalted butter, softened to the point of being slightly melted
• 1 loaf of French bread

1. In a large bowl, mix together the cheeses and the green onion. Stir in the mayonnaise and sour cream. In a separate small bowl blend the butter and garlic until smooth. Add the butter mixture to the cheese mixture.
2. Preheat broiler. Slice loaf of bread in half horizontally, lay crust side down. Spread cheese mixture over the bread. Place under the broiler until nicely browned, about 3 to 5 minutes.
3. Remove from broiler and let sit for 5 minutes until cool enough to handle. Slice the bread with a bread knife. Serve. 

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• 1-1/2 cups old fashioned oats
• 1-1/2 cups unsweetened coconut milk
• 1/2 or 1 cup of water (Depending on how thick you like it)
• ¼ cup brown sugar
• 1/8 cup maple syrup
• Pinch of salt

Directions:

1. Add milk, brown sugar, and water to a medium sized pot and bring to a boil.  
2. Once the liquid begins to boil add oats and salt and allow to cook until the oats soften up. 
3. Once the oats are soft turn your burner off and add maple syrup.
4. Allow your oatmeal to set off the burner for about 3-5 minutes or until it’s nice and thick. 

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I am not a huge fan of chili  but I decide to give vegetarian chili a chance. To say it’s different is an understatement. Different doesn’t mean bad, but when you are accustom to meat it’s an adjustment.

I loved all the veggies in it. To say this chili is healthy is an understatement. I actually made all of the beans myself without using canned ones but canned will prove to be easier. I just had these in the freezer and wanted to use them.

Homemade beans are ridiculously easy to make especially when you are talking about just making them like the ones in the cans. No spices and not much work. Soak a bag of dry beans for 12 hours, drain add to a pot of water and cook until tender. No spices or anything just like what you get in the cans. I can get the equal amount of 3 cans of beans out of 1 bag. Basically it’s 33 cents a can or less for me. I love that. I freeze them in freezer bags adding 15.oz of the beans to eat bag then topping with the extra juice then I freeze them. It’s super simple and healthier than eating them out of a can, and cheaper!!

In the end I actually liked this chili but it reminded me more of a hearty soup or stew verses a chili. Although it tastes like chili in the chili powder sense it doesn’t in the real chili sense.

If you like the flavor of chili and you love veggies this chili is for you!! This would be incredible used as the chili in a Frito Pie, and also great as chili cheese enchiladas.
 

Ingredients:

• 2-28oz cans of diced tomatoes (do not discard juice)
• 10.oz fresh mushrooms diced
• 1 can of beans kidney beans
• 1 can great northern beans
• 2 cup of frozen corn
• 3 stalks of celery diced
• 2 bell peppers, diced
• 3 carrots, diced
• 1 large onion, diced
• 4 cloves of garlic, minced
• 1-1/2 tablespoons of cumin
• 2-3 tablespoons chili powder
• ¼ tsp. or red chili flakes
• 1 tbsp. or more kosher salt

Directions:

1. To a large pot add onion and sauté for about 2-3 minutes. Add garlic and sauté 1 minute. Add all of the spices and cook stirring for about 30 seconds.
2. Add bell peppers, carrots and celery and cook for about 5 minutes, or until they just start to soften. Add tomatoes and their juice and bring to a simmer. Once the chili begins to simmer, reduce the heat to medium low. You want the chili to be at a low simmer with the lid off.
3. Continue to cook the chili, stirring occasionally, for 20 minutes. Add beans, mushrooms and corn and let the chili return to a simmer. Cook for 5 more minutes or until the corn and beans have heated through.
4. Serve on its own or topped with one (or all!) of the delicious toppings.

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• 1/4 cup balsamic vinegar
• 1/4 cup tahini (Sesame paste) 
• 1 tablespoon low-sodium soy sauce 
• 2 cloves garlic minced
• 2 tablespoons honey
• 1/2 teaspoon ground black pepper 
• 1/4 cup water

• 77 calories per serving
• 7 carbs 
• 5 grams of fat 
• 2 protein
• 6 sugar

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• 2 tbsp. olive oil if desired
• 6oz chopped onion
• 2 oz. bell pepper
• 16 oz. canned mushroom
• 2/3 cup long grain white rice
• ½ cup white wine
• 2 cup vegetable broth
• 4 cloves roasted garlic (Garlic Roasted Instructions)

Directions:

1. If you desire to use olive oil to sauté your vegetables heat it until in a saucepan over medium heat; add mushrooms, bell pepper, and onion until tender, if you do not desire to use oil you will want to use a nonstick pan and as your vegetables are beginning to brown a tablespoon of water occasionally to help them along and to prevent them from burning and sticking cook about 5-8 minutes.
2. Add in vegetable broth, white wine, rice, and roasted garlic. Bring to a boil; reduce heat to medium-low, cover, and simmer until liquid is absorbed and rice is tender, 14 to 16 minutes.

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