QUICK CHILI

This is a recipe I came up with for lunch one cold day because I wanted to use what I had on hand in the fridge and in the pantry to make chili.  I have made it many times since.  I like the Kroger (Private Selection) brand of natural chili beans and they recently changed the name to "Simple Truth Organic Hot Chili Beans."  I like to use a brand without unhealthy additives and this is a budget-friendly one!  When I don't have multicolored peppers on hand, I just use chopped green bell peppers.  If I happen to have fresh mushrooms on hand, I add those, but I often leave them out.

 

2 cups chopped multicolored sweet peppers

3/4 cup chopped onion

1-2 teaspoons olive or canola oil

1 15.5 ounce can natural hot chili beans

2/3 cup cooked red, kidney, white, or pinto beans 

1 cup sliced fresh mushrooms (opt.)

2 cloves garlic, minced

1 14.5 ounce can diced tomatoes

1 cup water or broth

Saute peppers and onion in oil until tender.  Add remaining ingredients and simmer a few minutes.  Makes 3-4 servings.

      

SESAME VEGGIE PASTA

Sometimes I like to tweak pasta recipes by cutting down on the amount of pasta and adding extra veggies.  This is one we really enjoy that I changed.  It tastes a bit like Pad Thai.  If you don't like raw mushrooms and/or onions in this recipe, saute them in a teaspoon of oil before adding them to the mixture.

6 ounces uncooked whole grain thin spaghetti

2 cups broccoli florets

1 1/2 cups halved grape tomatoes

2 cups sliced fresh mushrooms

1 1/2 cups chopped fresh spinach or 3/4 cup frozen, thawed chopped spinach

1/4 cup finely chopped onion

1/4 cup cashews

2 tablespoons soy sauce

2 tablespoons toasted sesame seeds

4 teaspoons agave or honey
2 tablespoons sesame oil

1 tablespoon lime juice

1 large clove garlic, minced

1/8-1/4 teaspoon cayenne pepper

Cook broccoli with pasta in boiling water.  Drain and keep warm.  Meanwhile, in a small bowl, whisk together soy sauce, sesame seeds, agave or honey, lime juice, garlic, and cayenne.  Place pasta  and broccoli in a large bowl with tomatoes, mushrooms, spinach, onion, and cashews.  Pour sauce over mixture and toss gently to coat.  Makes 4-6 servings.

      

 

EASY MAIN DISH TABOULEH

When I found some fresh mint on clearance at the supermarket recently, I immediately thought of making tabouleh. We love it served on a bed of leaf lettuce and alongside  a cucumber, tomato, and yogurt salad.  Adding a can of chick peas makes it a nice main dish, but served as a side, the beans can be omitted.

1 cup bulgur

3 1/2 cups boiling water

1 1/2 cups minced fresh parsley (about one bunch)

1/2 cup minced fresh mint leaves

2 or 3 tomatoes, chopped

1 15.5 ounce can chick peas, drained and rinsed

1/2 cup chopped onion or green onions

1/3 cup fresh lemon juice

2 tablespoons extra virgin olive oil

1/4 teaspoon fresh ground black pepper

1/2 teaspoon salt (opt.)

In a large bowl, combine wheat (bulgur) and boiling water.   Let stand at room temperature about two hours.  Drain well, return to bowl, and stir in remaining ingredients.  Chill 2 hours or more.  Serve on lettuce leaves.  Makes about 6 main dish or 10-12 side dish servings.

 

MARINATED CHICKEN AND VEGGIE PIZZA

Although we eat vegetarian most days, we like to have chicken or fish a couple of times a week.  This is our favorite pizza recipe.  It's delicious even without cheese!  The original recipe has always been one of our family favorites and called for fewer veggies and cooked roast beef instead of chicken.  When we changed our eating habits, I decided to tweak the recipe a bit and it turned out great!

1/3 cup olive oil

1/4 cup red wine vinegar

3-4 large garlic cloves, minced

3/4 teaspoon salt (opt.)

1/4-1/2 teaspoon fresh ground black pepper

2 cups cubed cooked chicken breast

1 large onion, sliced

3-4 cups julienned  red, yellow, and/or green peppers

2 cups sliced fresh mushrooms

1 recipe pizza dough (preferably whole grain--see below)

In a large zipper bag, combine the first five ingredients for marinade.  Add chicken and veggies.  Seal bag and toss to coat.  Chill for 2 hours or more.  Spread dough on a large oiled pizza pan.  (Mine is a 15 1/2 inch pan.)  Drain marinade and arrange chicken and veggie mixture over crust.  Bake at 375 degrees about 40 minutes.  Makes one large pizza.

WHOLE WHEAT PIZZA CRUST (Bread Machine)

1 cup warm water

1 tablespoon olive oil

1 teaspoon agave or honey

3/4 teaspoon salt

1 teaspoon Italian seasoning

2 cups whole wheat flour

1 1/2 tablespoons gluten

2 1/4 teaspoons yeast

Place ingredients in bread machine pan in order given and process on dough setting.  Makes enough for one large pizza.

ASIAN BEAN BURGERS

This recipe has become a favorite.  They freeze nicely and can be quickly warmed in the microwave.  We like the flavor of fresh ginger, but if you want to use less, you can.  

4 cups cooked red, kidney, or pinto beans

1/2 cup dry whole grain bread crumbs or panko

6 green onions, coarsely chopped

3 tablespoons chopped fresh ginger

2-3 large garlic cloves, chopped

3 egg whites or two whole eggs

1 tablespoon lower sodium soy sauce

OPTIONAL SAUCE:

1/2 cup light or vegan mayo

1 tablespoon prepared horseradish

1-2 minced green onions

1 teaspoon lower sodium soy sauce

Place burger ingredients in a food processor.  Process until combined.  Beans should be in small pieces.  Form 6-8 patties on oiled baking sheets.  Bake 25-30 minutes at 375 degrees, turning halfway through.  Meanwhile combine sauce ingredients in a small bowl.  Serve on whole grain buns with sauce, cucumber and tomato slices, and lettuce, if desired.  Makes 6-8 burgers.  

   

GLUTEN FREE PUMPKIN DESSERT

Last Thanksgiving, I came up with a special dessert that my granddaughter, who is on a gluten free diet, could eat.  Others thought it was delicious when they tried a bite, so this year I decided to make it for the whole family!  Holidays are the only times I bake with sugar and butter, so this recipe doesn't fit the mold of my other ones!

FILLING:

4  beaten eggs

29 ounce can pumpkin

12 ounce can evaporated milk

1 1/2 cups sugar

2 teaspoons cinnamon

1 teaspoon ground ginger

1/4 teaspoon ground cloves

1 teaspoon vanilla extract

1 teaspoon salt

TOPPING:

6 cups Rice Chex

6 tablespoons butter, melted

1/2 cup brown sugar

1/2 teaspoon cinnamon

Sweetened whipped cream (opt.)

In a large mixing bowl, combine filling ingredients.  Pour into an oiled 9 by 13 inch pan.  For topping, place Rice Chex in a large zipper bag and crush  with a rolling pin.  Place crumbs in a large bowl and stir in butter, brown sugar, and cinnamon.  Sprinkle evenly over the top of pumpkin mixture.  Bake at 350 degrees for 60-70 minutes, or until set.  Chill before serving.  Top each serving with sweetened whipped cream, if desired.  Makes 12-15 servings.   

CURRIED MUSHROOM RICE

This is a simple-to-make, flavorful, AND budget-friendly main dish.  You can also serve it as a side dish and  leave out the chickpeas, if you wish.

  

1 tablespoon olive oil

1 cup chopped onion

2 cups sliced fresh mushrooms

1 1/2 teaspoons curry powder

1/8 to 1/4 teaspoon cayenne pepper

1 large garlic clove, minced

1 1/2 tablespoons lemon juice

1 14.5 ounce can low sodium chicken broth

3/4 cup raw brown rice

1 15.5 ounce can chickpeas, drained and rinsed (opt.)

salt to taste, if desired

In a medium saucepan, saute onion and mushrooms in oil until tender.  Add curry powder, cayenne, and garlic and saute one more minute.  Add  chicken broth and lemon juice.  Bring to a boil and stir in rice.  Cover and simmer about 45 minutes, or until rice is tender.  Stir in chickpeas and salt, if desired, and heat through.  Makes 3-4 main dish or 4-6 side dish servings.