Vegetarian/Vegan Chili

Sometimes a girl just needs a nice hot bowl of soup. I was craving such a thing last night, and yet despite my greatest efforts, soup did not magically appear. Instead, I took stock of what I had on hand in the kitchen and threw together this vegetarian chili (vegan, if you use peanut oil instead of butter). This is a spicy, filling soup packed with veggies. A one-cup serving is 250 calories and loaded with vitamins A and C. I think this would be perfect to ease the pain of cold and flu season: The jalapeno really clears the sinuses!

In the photo, I topped the chili with shredded pepper jack cheese and some whole wheat flat bread to round out my meal. These additions are not included in the calorie count listed above.

Vegetarian/Vegan Chili

Ingredients:

4 tbs butter or peanut oil

2 medium carrots, chopped

2 stalks celery, chopped

1/2 c onion, chopped

1 medium red bell pepper, chopped

1/2 tsp each salt and fresh ground pepper

1 jalapeno, diced

2 cloved garlic, minced

1 tbs cumin

1 tbs chili powder

1 tbs fresh minced oregano

1 tbs fresh minced thyme

1 tbs minced fresh basil

1/2 tbs fresh minced sage

1 15oz can diced tomatoes, undrained

1 15oz can kidney beans, drained

1/2 c dark beer

1 tbs red wine vinegar

1 bay leaf

Directions:

In medium pan over med-high heat, melt butter (or heat oil). Saute carrots, celery, onion, and bell pepper until onion is translucent (about 5 minutes). Add salt, pepper, jalapeno, and garlic and saute another 2 minutes. Stir in spices and herbs; add tomatoes, kidney beans, beer, vinegar, and bay leaf and mix until combined. Lower heat to med-low and simmer covered about 20 minutes, stirring occasionally. Serves 4.

Notes:

• If using dried herbs, cut the amount to one-third to one-half.
• Decrease or skip the jalapeno depending on your heat tolerance. One jalapeno (seeds included) makes a decently spicy chili.
• If you don't have beer on hand (teetotaler!), don't drain the beans; the liquid they are packed in will make up the difference.

Almond Chicken with Cranberry-Balsamic Sauce

This meal was requested by my oldest daughter. She wanted something with cranberry sauce and chicken, so I obliged with this meal. Although I don't typically bread chicken, I wanted to include more almond than the sprinkling I placed across the top. Plus, a little crunch never hurt anyone!

Almond Chicken with Cranberry-Balsamic Sauce

Ingredients:

1 c rice of choice (I used jasmine rice)

1 sprig fresh rosemary

1/2 c panko

1/3 c unblanched almonds, coarsely ground

1/2 tsp each salt and fresh cracked pepper

4 boneless skinless chicken breast halves

2 tbs light olive oil or peanut oil

2 chopped shallots

1/2 c dry red wine or vegetable broth

1/2 can whole cranberry sauce

1/4 c balsamic vinegar

1 tbs minced fresh rosemary

1 package (9 ounces) fresh baby spinach

2 tbs sliced almonds

Directions:

Prepare rice according to package directions with 1 sprig rosemary added whole during cooking time.

In a large resealable plastic bag, combine the bread crumbs, almonds, salt and pepper. Add chicken, one piece at a time, and shake to coat.

In a large nonstick skillet, cook chicken in 1 tbs oil over medium heat for 4-5 minutes on each side or until juices run clear. Remove and keep warm.

In the same pan, cook shallots in remaining oil until tender. Stir in the wine or broth, cranberry sauce, vinegar, and minced rosemary. Bring to a boil. Reduce heat; simmer 5-6 minutes or until thickened.

Meanwhile, steam spinach 5-8 minutes or until spinach is wilted; salt/pepper to taste. Remove rosemary from prepared rice. Serve chicken over bed of spinach and rice; top with sauce and sliced almonds. Serves 4.

Hummus....Just the Basics

Today is one of those days I'm just not meant to sleep. I'm not entirely sure what is happening in the apartments around me, but there is a ridiculous amount of hammering and drilling happening. Work tonight will be a real bitch....

Since I'm not sleeping, I decided to whip up a batch of hummus. This is a very basic recipe that can have almost anything added to it. For instance, stir in chopped basil or roasted red pepper to add some color and extra flavor. I typically eat this with fresh veggies (you can see my snack in the picture!), but it's also good with pita or flatbread. I've even used it as sauce on a Mediterranean-style pizza.

Tip: To roast such a small amount of garlic, I don't bother with heating the oven. My faster method is to toss the garlic cloves (with the skin on!) in a small skillet over med heat. Cover the pan, and give the garlic about 5 minutes on each side to thoroughly roast.

I may be working on little to no sleep tonight, but at least I have my 2:00am snack all set to go!

Basic Hummus

Ingredients:

1 can (15.5oz) chickpeas, drained/rinsed

3 tbs tahini

1/4 c extra virgin olive oil

zest and juice from 1 lemon, or 2 tbs vinegar of choice

3 cloves garlic, roasted and peeled

1/2 tsp cumin

1/4 tsp cayenne pepper

additional olive oil, water

salt/pepper to taste

Directions:

In food processor, puree beans, tahini, 1/4 cup of olive oil, 1/4 cup of water, lemon zest, juice, garlic, cumin, and cayenne to a medium-fine texture. Add about half a teaspoon each of salt and pepper to start.

While blending on medium speed, slowly add equal parts oil and water until paste smooths to desired consistency.

Transfer to a bowl, add salt and pepper to taste, and serve. Makes about 2 cups.

Baked Sweet Potato Fries with Creamy Garlic Dipping Sauce

Here is one of my favorite side dishes. I created them after having a deep-fried version at the local Renaissance Festival. Instead of breaded and fried, these "fries" are baked. They are good with or without the creamy garlic dip. A Thai peanut sauce would go well with these for someone of the vegan persuasion.

The dipping sauce is a tart, cool contrast to the sweet potato. My original recipe used sour cream as a base, but this last time I subbed in plain yogurt in an effort to cut down on the calories. Honestly, I couldn't tell the difference; hence the final recipe is made with non-fat plain yogurt. This sauce is also very good on fish and chicken. I've dipped both proteins in it before baking with rave reviews.

Baked Sweet Potato Fries

Ingredients:

2 medium-sized sweet potatoes

1 tbp rice (or white) vinegar

2 tbs light olive oil

1 tsp fresh thyme, very finely minced

1 tsp fresh basil, very finely minced

2 tsp fresh parsley, very finely minced

1 tsp cumin

salt/pepper to taste

Directions:

Preheat oven to 400 degrees.

Slice potatoes into strips about 1/4" around. In a large bowl whisk oil, herbs, and cumin together. Toss potato strips with oil mixture until thoroughly coated.

Arrange evenly on baking sheet, not touching. Bake 15 minutes, flip, and bake another 18-20 minutes (or under caramel brown and crisp on the outside).

Remove from the oven and salt/pepper to taste. Makes 6 servings.

Creamy Garlic Dipping Sauce

Ingredients:

1 c low fat plain yogurt

3 tbs mayo

1 tbs horseradish

1 tbs balsamic vinegar

2 tbs light or extra virgin olive oil

2 clove garlic, very finely minced

3 tbs parsley, very finely minced

salt/pepper to taste

Directions:

Whisk together all ingredients until well-combined. Refrigerate at least an hour before serving. Serve chilled. Makes 1 1/2 cups.

Improv-erish Red Beans & Rice

It was one of those nights tonight. After a mere four hours of sleep and some middle school-style drama from the oldest offspring, I wasn't in the mood to hit the grocery store. I've been craving red beans and rice lately, and the thought of minimal clean-up after a one-pot wonder was appealing.

For some reason I thought I had several cans of kidney beans. I was wrong....one lonely 15 ounce can rested in my cupboard (surrounded by six cans of mandarin oranges....what the--?). So, I killed off some veggies to round out this one-pot meal (using a pot to make the rice would bump the pot count up to two, of course).

Ingredients

3 tbs butter

4 medium carrots, peeled and sliced

4 stalks celery, sliced

1/2 red onion, chopped

2 cloves garlic, minced

1 tbs dried thyme

1 tbs dried parsley

1 tbs dried marjoram

salt and pepper

Chipotle Tabasco

14 oz smoked turkey sausage, sliced

1 15oz can kidney beans, drained and rinsed

8 servings rice, prepared according to package directions

several green onion stalks, sliced

Directions

Heat wok or large skillet over med-high heat. Melt butter in wok and saute carrots, celery, and onion for 5 minutes, stirring frequently.

Add garlic and dried herbs and saute another two minutes, stirring constantly. Season to taste with salt/pepper and Tabasco.

Push veggies to edges of the wok, clearing the center. Lay sausage in middle and allow to brown about 5-7 minutes (avoid moving the sausage much during this time so it browns properly).

Mix the contents of the wok together and add beans. Stir to combine, and turn heat to low. Cover and allow flavors to meld about 10 minutes, stirring occasionally. Adjust seasoning as desired.

Serve over hot rice and garnish with green onion.

Serves 8.