Loads of flavor in a veggie chili. This version is tailored for convenience (hence “2 cans” etc) however it will taste even better with fresh ingredients.
Prep time: 10 minutes
Cook time: 25 minutes
Serves: 6
3 TB olive oil
2 onions, chopped
4 cloves garlic, chopped
2 cans (15 1/2 oz) kidney beans with juice
2 cans (15 1/2 oz) cannellini beans with juice
1 can refried beans
1 cup cut corn
4 cups tomato sauce
3 TB chili powder
1 TB cumin
2 tsp. cocoa powder
1 tsp. oregano
Dash hot sauce
Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring, for 10 minutes or until the onion pieces are soft and translucent. Add the remainder of the ingredients and cook for 15 minutes, stirring occasionally, until the chili is gently bubbling. Serve in bowls topped with sour cream and/or shredded cheddar cheese.
by Tod Dimmick - tastingtimes.com
Monday, November 9, 2009
Tuesday, November 3, 2009
Kale and Leftover Meat Stew
This delicious stew is a waiting host for just about any leftover meat. Sausage? A natural. Steak? Sure. Chicken, duck, pork? Yes, yes, yes!
Prep time: 10 minutes
Cook time: 45 minutes, unattended half of the time
Serves: 4
3 TB olive oil
1 onion, chopped
2 large carrots, peeled, then sliced into strips with the vegetable peeler (eat the unpeelable center section)
6 cups chicken stock
1 tsp. ground cumin
1 tsp. salt
1/2 tsp. freshly ground black pepper
8 large kale leaves, cleaned, stems removed, chopped coarsely
1-2 cups chopped cooked leftover meats
Heat the olive oil in a stockpot over medium heat and cook the onion and carrot strips for 10 minutes, stirring. Increase heat to high, add the stock, cumin, salt and pepper and bring to the boil. Add the kale (It will be tough to fit at first, but will shrink), return just to the boil, reduce heat to low, and simmer for 30 minutes, or until kale is tender. Add the meat, heat for 5 minutes, and serve.
Variation: For a richer, add cooked brown rice. A pinch of crushed red pepper will add a little kick.
By Tod Dimmick - tastingtimes.com
Prep time: 10 minutes
Cook time: 45 minutes, unattended half of the time
Serves: 4
3 TB olive oil
1 onion, chopped
2 large carrots, peeled, then sliced into strips with the vegetable peeler (eat the unpeelable center section)
6 cups chicken stock
1 tsp. ground cumin
1 tsp. salt
1/2 tsp. freshly ground black pepper
8 large kale leaves, cleaned, stems removed, chopped coarsely
1-2 cups chopped cooked leftover meats
Heat the olive oil in a stockpot over medium heat and cook the onion and carrot strips for 10 minutes, stirring. Increase heat to high, add the stock, cumin, salt and pepper and bring to the boil. Add the kale (It will be tough to fit at first, but will shrink), return just to the boil, reduce heat to low, and simmer for 30 minutes, or until kale is tender. Add the meat, heat for 5 minutes, and serve.
Variation: For a richer, add cooked brown rice. A pinch of crushed red pepper will add a little kick.
By Tod Dimmick - tastingtimes.com
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