Another Chili Recipe

I can't ever decide if chili is chili or chilli or chile so each time I write the word it may be spelled differently. Anyway, I am talking about bean stew! Tried a new recipe in the slow cooker but this could be easily made in a pot as well.




Another Chili for a Snowy Sunday

1 medium onion, chopped
2 peppers (red, yellow or orange) cut into chunks
8-10 roma or plum tomatoes, peeled
3 cups cooked beans of choice
2 tbsp chili spice
1/2 tsp dried oregano
1 tsp salt
Ground black pepper
1 cup red wine
1/2 cup water
1/2 cup frozen corn

If you do this in a saucepan, you would heat some oil, fry the onions, add the peppers, then the tomatoes and once they were mushy, add all the other ingredients.

If you do this in a slow cooker, throw all the ingredients into the pot, turn on low for 6-8 hours or high for 3-4 hours and serve!

I made guacamole and served a dollop of it in with the chili and it was yummy. You could add chunks of avocado as well. We also ate olives with it and tortillas. Corey had made veggie burgers the night before so I had a couple of those in the mix as well so if you have a veggie burger of choice, you could crumble that into the chili but that is not called for in the original recipe.


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Mum's delicious gnocchi

So gnocchi is not necessarily vegan as some recipes contain egg and others have lactose. Check the labels. You could also cook shells or macaroni and then use those instead of the gnocchi although it will change the texture considerably.


Mum's Gnocchi and Beans (adapted from Eating Well)

1 tbsp olive oil plus 1 tsp
1 pkg gnocchi
1 medium onion, sliced thin
4 cloves garlic, minced
1/2 cup water
6 cups chopped chard leaves or kale leaves chopped fairly small
2 cups diced tomato or canned tomato
1 tsp italian herb mix
Pinch rosemary
2 cups cooked white beans
1/4 tsp ground black pepper

Heat oil in a skillet and fry the gnocchi until it starts to brown. Put into a bowl. Add remaining 1tsp oil to the pan and cook the onion over medium heat for 2 minutes. Add the garlic and water. Cover and cook 4-6 minutes until the onion is soft. Add chard and cook, stirring, 1-2 minutes until it starts to wilt (longer for kale.) Stir in tomatoes, herbs, beans and pepper and bring to a simmer. Add the gnocchi. Cover and cook until it is bubbling.

** There is a sweet potato gnocchi that you can get as well as mini gnocchi. See which you prefer for taste and texture. This recipe does not call for salt and we didn't find that it needed any. Season as you like!**

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Easy Yummy Indian Lentils

I received a book from a friend in Nepal who is caring for 15 orphan girls and putting them through school. She is from England and returns home every so often so on one of her trips home in 2012, she mailed me this awesome little cookbook entitled Indian Vegetarian Cuisine by Kikky Sihota. I've tried several recipes and have found them all to be yummy. I always modify them a bit based on my needs but I have not hit a dud yet! On Monday I wanted to eat some Indian food to go with the naans Corey had made so I tried two new recipes from this cookbook. The lentils were amazing and SO easy to make. I hope you enjoy them as well!

Mixed Dal

3/4 cup dried red/yellow lentils
3/4 cup dried brown/blue lentils
5 cups water
1 clove garlic, finely chopped
1 tsp minced ginger
1/4 tsp tumeric
1/4 salt
1 tsp coriander powder
1 tsp red chilli flakes

Pour small amounts of the lentils onto a plate and swirl them around to check for rocks and other debris. Put all the ingredients into a large saucepan (lentils foam up when they boil so they need a lot of space.) Bring to a boil uncovered. Turn down the heat to medium and cover but allow the steam to escape and let bubble until the lentils are done. I removed the lid and let the mixture thicken a bit as well before serving. DELICIOUS!