Well, I figured that since the world is going to end on Friday, I might as well squeeze in some posts so that everyone has some quality options for what to make for their last meal. I kid, I kid… the world isn’t ACTUALLY going to end… I hope not anyway, I have a lot of stuff that I still want to do!
Now that we have established my stance on the Maya calendar apocalypse the world is ending on Friday stuff… Let’s talk CHILI! Yay!!! I have shared with you an excellent vegan chili recipe, but while this one still doesn’t have meat, it isn’t quite vegan. Only because there is beef broth in it (you could sub vegetable broth or water to make it vegan though!). Yea, I got really creative on this one.
Anywho… this is a spicy chili. That will happen when you add 2 jalapenos, a green pepper and a poblano pepper to it. Oh and two packets of chili seasoning. However, it has incredible flavor. Roasting the vegetables brought out this wonderful smoky charred flavor and it really brought out the spiciness of the peppers, but also some of the sweetness. Mmm it was just really good.
I also added a fair share of beans to this chili. Which shouldn’t be that surprising considering I absolutely LOVE beans. You can use as many or as little as you want (but keep in mind, the beans are the main part of this chili, so use at the bare minimum 2 cans). You can use black beans, pinto beans, kidney beans, red beans, cannelini beans… the list goes on! I had black, red and pintos in the pantry, so that’s what I used. If you wanted to, you could add a pound of ground beef to this to sub out some of the beans… I actually just thought of that. As always, this is definitely a recipe you can easily adapt to your liking!
Well, you could make this as your last meal for sure! It’d be a good one to end on. Better than what we will have. I forgot the world was ending on Friday when I made my meal plans and grocery list for the week, so we’ll be eating black bean and rice burritos. Obviously, not a bad choice… steak and lobster might have been a better way to out though! Haha!
Ok… I’m done talking about the world ending. I promise.
Spicy Roasted Vegetable and Bean Chili
Adapted straight from my head.
Makes 6-8 servings depending on how big your servings are
1 tablespoon olive oil
5 stalks of celery, chopped
1/2 yellow onion, finely chopped
1 large green pepper
1 large poblano pepper
1-1 1/2 cups frozen corn
1- 8oz can of tomato sauce
1- 14oz can of petite diced tomatoes
2-3 cups of beef broth (depending on how thick or soupy you like your chili)
3 cans of beans, drained and rinsed (again, I used black, pinto and red beans)
2 packets of chili seasoning (I use the reduced sodium ones)
Ok… Move one of your racks in your oven to the top and turn your broiler on high. Line a cookie sheet with foil and spray with cooking spray. Place your peppers (I cut my green pepper in half so it would be easier to broil) on the cookie sheet and place under the broiler until the peppers get really charred, turning them a couple times to get all sides nice and black. Once the are charred and they are soft, pull them out of the oven and place in a plastic ziploc bag and set aside. Put your corn on the cookie sheet and place under the broiler for a few minutes, tossing the corn so it chars evenly. Once that is done, pull it out and just set the pan aside.
While the peppers are in the ziploc bag (hopefully not melting the bag like mine almost did since I bought the store brand of bags rather than the actual quality ziploc brand), put a large pot on the stove on medium heat. Pour the olive oil in there and once that is hot, add the onion and celery. Cook, stirring frequently until they are tender. Add the corn.
At this point, remove the peppers from the bag and rub off the skins. Chop the peppers (removing the stems and seeds) and add to the pot. Toss in the chili seasoning, the tomato sauce, the diced tomatoes and some of the beef broth. Don’t add all of it in case you want your chili on the thicker side. Stir that all together and then add your beans.
Simmer, covered, for a good thirty minutes. Add a pinch of salt, if needed, as well as more beef broth, also if needed. Simmer for another 10 minutes.
Top with mounds of cheese, a lot of saltines and maybe even a dollop of sour cream. And ENJOY it!!!
Holy balls. I’ve been wanting to write about this dish for a little less than a week now and I am so happy to say that I finally have a minute to sit down and write about it!
I’m actually off of work today because Brad and I went to Cincinnati yesterday to see the Pittsburgh Pirates play the Cincinnati Reds!! Pittsburgh is one of our favorite teams because players from our minor league team here in Indy go straight to the Pirates! So a lot of the players were saw yesterday, we have seen throughout the past few years. We had a great time in Cinci. We’ve gone before but never into the city like we did yesterday. We left about an hour after I got home from work and drove the two hours (well, I slept part of the way) down there. We made our first stop at Arnold’s which is Cinci’s oldest restaurant, it opened in 1861. We had a couple beers there then made our way to Moerlein Lager House which is literally across the street from the Reds’ stadium. Here we drank some beer and were blown away by some amazing food. Calamari tossed in a red chili aioli and then we split half a bbq chicken with green beans and some of the best smoked cheddar mashed potatoes I have ever tasted. We couldn’t even believe how good the food was. Eventually, after stuffing ourselves with food and beer, we made it to the game. We got an autograph from one of the Pirates’ players, had amazing seats and played with 8 week old basset hounds more than I should have been allowed. It was Bark In The Park last night, which means if you bought the special tickets, you got to bring your dog. Unfortunately, the tickets were sold out by the time we got ours, so we couldn’t bring our pups (and it freaking killed me) but I suppose I got enough dog love from those damn puppies. The game ended up going into extra innings (they played a total of 14 I believe) however, we left after the top of the 10th inning. Having to drive 2 hours home put a damper on the end of our night because, well, sometimes you just don’t want to go! But all in all it was an amazing day that I am suuuuper glad we got to do!
And so now it’s Tuesday! Luckily, I was smart and took today off of work because we didn’t get home until about 1:15 this morning and I’m pretty sure I would be a useless baker if I got less than 2 hours of sleep. Wise decision on my part! So here I am, enjoying some extra free time and writing about this delicious dish… I promise, I will actually write about it!
I happened to find this recipe while browsing through Eat, Live, Run’s website. I happened to see it and thought it looked worth checking out. While it’s something right up our alley and is something we have definitely had before, it’s also something like we have never had before. I have never made a dish, especially a Mexican style dish, using cauliflower and sweet potatoes. I was genuinely concerned that this was not going to turn out. I was thinking in the back of my mind, while cooking, some places we would be able to eat at if it didn’t turn out. I wanted to be prepared with a backup plan.
Luckily, and shockingly, I didn’t need a backup plan! Because this dish is in-cred-i-ble. When you make this, because you will make this, it will completely blow your mind. Along with the sweet potato and cauliflower, there are green peppers, red peppers, poblano peppers, corn and onion that really fool you. You honestly don’t even realize you’re eating such healthy food because it is that good. You also layer the veggies with spinach! I mean, let’s face it, this is a power meal! I think a lot of the greatness comes from the salsa and cheese layered in there as well. A little salsa and cheese can go a looooong way!
Anyway, I supposed this is long enough. Trust me when I tell you, you really need to make this dish. It’s the perfect way to trick yourself, or others, into eat a lot of healthy veggies. I think even if you went heavy on the cheese it’d still be healthy. But don’t add too much or you’ll lose the flavors of everything!
Ok… I’m going to go now. I just accidentally started the MasterChef season finale and so now I have to watch the whole thing without stopping and I just can’t be distracted!!
Layered Roasted Vegetable Enchiladas
Adapted from Eat, Live, Run
Makes 6-8 servings
1 poblano pepper, diced
1 green pepper, diced
1 red pepper, diced
1/4-1/2 head of cauliflower, diced
1 sweet potato, peeled and diced
1 medium yellow onion, diced
1 1/2 cups frozen corn
3 tablespoons olive oil
1 1/2 teaspoons cumin
1 teaspoon garlic powder
Salt and pepper
1/2 cup fresh cilantro, chopped
2 cups of your favorite salsa
2 huge handfuls of fresh spinach, rinsed and stems removed
4-6 flour tortillas (or whole wheat) torn into large pieces
2 cups shredded Monterey Jack and Cheddar cheese
Preheat oven to 425. Line a cookie sheet with foil and spray with cooking spray.
Toss the chopped poblano, green pepper, red pepper, onion, sweet potato and cauliflower with olive oil and cumin, garlic powder and salt and pepper. Roast for 40 minutes until veggies are tender and being to brown. Toss your veggies every 10 minutes. Remove pan and reduce heat 350.
Spray a 9×13 baking dish with cooking spray. In a small bowl, combine the salsa and cilantro. Spread 1/4 of that mixture on the bottom of the pan. Cover with one layer of the torn tortillas. Top with 1/3 of the roasted vegetables and then a handful of the fresh spinach. Sprinkle 1/3 of the cheese on top of that. Cover with another layer of tortillas, then spoon over some salsa, then top with roasted veggies and lastly, the cheese. Repeat this one more time until all the ingredients are used up and ending with cheese.
Cover with foil and bake for 20 minutes. Remove foil and then bake for another 10 minutes. Remove from oven and allow to cool for a couple minutes.
You can serve this with sour cream and chopped scallions, but I don’t think it’s necessary. It’s amazing without it!
Two things. 1) I’ve never had a stuffed pepper before. 2) I’ve been on a big Mexican kick lately. For awhile I was on a Thai food thing, but I think I missed Mexican food so much that now it’s all I want to eat again.
Did I mention that it’s awesome eating Mexican food all the time. I just love it.
Remember my Mexican Lasagna? Oh lordy… I’m still dreaming about that dish… Anyway, I got the whole idea from A Couple Cooks which is a food blog written by a couple that lives here in Indy. I had been doing some casual surfing on their website and found a few really good recipes. One being the Mexican Lasagna, the other being these lovely stuffed peppers!
Now, like I said, I have never actually eaten a stuffed pepper. My dad doesn’t eat spicy food so peppers were never really popular in our household growing up. However, they’ve become pretty much a staple in Brad’s and my household and so I figured it was finally time to give them a try. I know that typically they are made with meat, but when people describe them to me, it never sounds totally appetizing. I’m not sure what it is, but a pepper stuffed full with meat just sounds… yuck. So I was super excited when I realized the recipe that I found didn’t have meat! I love a good meal that doesn’t have meat in it. Sometimes it’s harder than you think to come up with a couple meatless meals a week that aren’t the same thing.
Alright. These peppers are IN-CRED-I-BLE. Ohhhh man. We used 2 different kinds of peppers so there would be a variety, green peppers and poblano peppers. We found that we liked the poblano peppers stuffed better than the green peppers. We alllllso grilled these suckers rather than bake them in the oven. There was no way that I was going to turn the oven on, on the hottest day of the year. Uhhhh no. So we gave grilling a try. The poblano peppers did much better on the grill than the green. The green peppers just didn’t get cooked enough. I’m sure in an oven they would have been better, but not so much on the grill. We did put them on a grilling cookie sheet type thing as well. Much less messy. I would highly recommend doing that.
Either way, grill or oven, poblano or green… these are amazing. They stuffing is so perfect and delicious and you can add as much spice as you want. You could easily use leftover rice for these, but I had Brad cook some up earlier in the day. I would recommend that as well, cooking the rice in advance, otherwise you’ll have to wait awhile for that to cook. I might try using quinoa sometime too. I feel like it would go well with this. Other than cooking the rice, these are pretty quick to make. And easy. All you have to do is mix all the ingredients together and stuff the peppers. Uh yea. Easy.
These make a fantastic Meatless Monday meal, or a meal for any night of the week. With them being so easy and quick, they are a great weeknight meal. And I am really proud of myself for coming up with the idea to grill them. Anything we can do to not make the house hotter. Good grief.
2 green peppers, halved and insides removed
2 poblano peppers, halved and insides removed
1 cup uncooked brown rice (or 4 cups cooked)
1 1/2 – 2 cups salsa
1 15oz can of black beans
1 1/2 cups frozen corn
1-2 green onions, finely chopped
1 teaspoon chili powder
1 teaspoon cumin
sprinkling of cayenne pepper, optional
About 1 cup of shredded cheese, divided
Cook the rice according to directions on package.
You can precook your peppers by broiling them for a few minutes after they’ve been halved. Simply place them on a cookie sheet and broil. Or stick them on the grill! (I failed to do this step, which is why our green peppers were still very crispy.)
Combine the rice, salsa, beans, corn, green onions, chili powder and cumin in a bowl. Mix together. Add in about half of the shredded cheese and stir.
Once the peppers have been cooking for about 5-7 minutes, remove them from the heat and spoon the rice and bean mixture into them. Top with the remaining shredded cheese.
Place either in the oven or on the grill until the cheese is melted and the peppers are soft. This doesn’t take too long, especially if you precook your peppers. To grill them, line a grill safe cookie sheet (we have a grill pan) with foil (this allows for less cleanup!). Spray the foil with cooking spray so the peppers don’t stick. Then just throw the whole baking sheet on the grill!