Wednesday, November 11, 2009

Slow Cook Chili

Ingredients (all measurements to taste):

Cilantro, chopped
Jalapeno, finely chopped
Onion, chopped
Mushrooms, sliced
4 cloves (or more) of garlic, minced
Large can red kidney Beans
small can black beans, drained
small can pinto beans, drained
small can corn, drained
small can stewed diced tomatoes
Veggie stock to cover
Salt and Pepper

Preparation:

Combine all ingredients in a slow cooker. My slow cooker has 3 settings: warm, low and high. You'll have to know your machine to get it right but mine works great and hot enough on low. High boils everything, dries it all out, and presumably, will set the place on fire someday if I ever grow forgetful. So I set it to low through a 9 hour workday and switched to high when I got home to thicken the broth.

Vegetarian Reuben

Ingredients:

Dark rye bread
sauerkraut
spinach
mushrooms, sliced
shallots, thinly sliced
swiss cheese
olive oil
butter
Thousand Island dressing (mix equal parts mayo, ketchup, and chopped pickles)

Preparation:
This is pretty self-explanatory, actually, since it's just a sandwich but here we go.

Saute the mushrooms and shallots in oil until soft and add spinach. Cook til wilted. Butter your bread and place on griddle pan. Stack cheese and veggie and grill open faced. Remove from heat, layer sauerkraut and Thousand Island, close up and serve warm.

Wednesday, November 4, 2009

Beet and Goat Cheese Salad

Eyeball all the ingredients to taste.
Goat cheese
Beets
Toasted Walnuts
Shallots
Lemon juice
Olive oil
Baby greens or frissee

Preheat your oven to 400 degrees. Peel and cut up the beets into inch thick medallions. Roast with a drizzle of olive oil, salt and pepper for about 20 minutes. (Be careful, beets stain.) Pile your greens on a plate, top with thinly sliced shallots, walnuts and goat cheese. Slice the roasted beets and pile on salad. Top with lemon juice and a drizzle of olive oil.

Monday, November 2, 2009

Veggie Wrap #1

Ingredients

1/4 c. red pepper, chopped
1/4 c. yellow pepper, chopped
1/4 c. shallots, slivered
1 tbs olive oil
1 bag of baby spinach
2 tbs goat cheese (or more, however much you want)
1 c. brown rice, cooked
1/4 c. chopped walnuts
2 large flour tortillas
salt and pepper to taste

Preparation:

Prepare your rice. When rice is finished, preheat oven to 200 degreess. Spread goat cheese in tortillas and slide into warm oven until the veggies are ready. Sautee peppers and shallots in oil until softened and add spinach with lemon juice to wilt. Remember to salt and pepper the veggies. Remove tortillas and smear the goat cheese evenly, top with 1/2 c. rice, salt and pepper to taste. Add walnuts. Top with veggies and roll it up!

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