29th December 2008

    Manzana Chili Verde and Firecracker Cornbread

    chiliverde

    Another set of recipes in our trying-to-keep-it-light, post-holiday trend… I made this stew from Veganomicon and Lisa made an awesome cornbread adapted from a recipe @ 101 Cookbooks.  The chili has too many green vegetables to count, plus Granny Smith apples!  The cornbread had a nice little kick that went really well with the chili.


    Lisa says:

    Hey, this is a little spicy… and… sweet? Hmmm…

    Chris says:

    Well yeah, it’s a *little* sweet… there’s apples in it. But it’s not overly so. There’s a lot going on.

    Lisa says:

    You’re right… I’m adding a little bit of salt to mine.

    Chris says:

    The cornbread is awesome. Those peppers in it keep it pretty moist — I don’t need to slather my piece with butter.

    Lisa says:

    Hm, I *really* like this chili, it’s growing on me with every bite.

    Chris says:

    I couldn’t believe how many green things went in this… tomatillos, apples, cilantro, poblanos, jalapeños, green onions…

    Lisa says:

    …don’t forget avocados!

    Chris says:

    That Kermit was full of it — seems like it’s pretty easy being green.


    Manzana Chili Verde
    1 lb baby Yukon golds, cut into 1/2″ pieces
    2 tbsp olive oil
    1 large yellow onion, diced small
    3 jalapeños, seeded and sliced thinly
    2 poblano peppers, seeded and chopped into 1″ pieces
    4 cloves garlic, minced
    3 tsp ground cumin
    1 tsp dried oregano
    1 tsp salt
    1 cup dry white wine
    1 lb tomatillos, papery skin removed, washed, chopped into 1/2″ to 3/4″ pieces
    2 Granny Smith apples, cored, quartered, and sliced thinly
    2 cup vegetable broth
    1 cup loosely packed fresh cilantro
    1/4 cup shopped scallions
    1 15-oz can small white beans, drained and rinsed
    Juice of 1 lime
    Avocado slices for garnish

    Place the chopped potatoes in a small saucepan, cover with water, and bring to a boil. Let boil, covered, for a little less than 20 minutes, until the potatoes are easily pierced with a fork. Drain and set aside.
    Meanwhile, heat a large pot over medium-high heat. Saute the onion, jalapeños, and poblanos in oil for about 10 minutes, until everything is softened and the onions are slightly browned.
    Add the garlic, cumin, oregano, and salt. Saute for 1 more minute, until the garlic is fragrant. Add the white wine and tomatillos, raise the heat a bit to let the wine reduce and the tomatillos release their juices, about 5 minutes.
    Add the apples, vegetable broth, scallions, and 1/2 cup of the cilantro. Lower the heat to a simmer, cover, and cook for 20 minutes.
    Use an immersion blender to partially puree everything, or transfer half the chili to a food processor and puree, then return to the pot.
    Taste for tartness: if bitter, add a teaspoon or two of sugar to level things out. Add the cooked potatoes and the beans, simmer for a few more minutes, until everything is heated through.
    Add the remaining cilantro and the lime juice. Ladle into bowls, garnish with the avocado and scallions, and serve.

    4-6 Servings

    Firecracker Cornbread

    2 tbsp butter
    1 tsp red pepper flakes
    1 cup unbleached white flour
    3/4 cup fine-grain cornmeal
    1/4 cup natural cane sugar
    1 tbsp baking powder
    1 1/2 tsp fine grain sea salt
    1 cup almond milk
    1 large egg
    1 4-oz can mild green chilies

    Preheat your oven to 350F degrees, with a rack in the middle.
    Just before you make the batter, in a small saucepan, melt the butter, stir in the red pepper flakes, and pour into a 9-inch pie tin or baking dish. Place in the hot oven.
    In a medium bowl whisk together the flour, cornmeal, sugar, baking powder and salt. In a separate bowl whisk together the almond milk, egg, and chilies. Pour the wet ingredients over the dry and stir until just combined. Now very carefully remove the hot pan with butter from the oven. Fill it with the cornbread batter, pushing the batter out to the sides if needed. Bake for 30 – 40 minutes or until the edges are golden and the center is just set.

    Makes 10 slices.

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    posted in Breads and Muffins, Main Dishes, Veganomicon, Vegetarian | 4 Comments

    12th October 2008

    Fennel and White Bean Stew

    Lisa wanted to cook something tonight, and keeping in mind that we had some great veggies to use from the CSA box, found this hearty stew on Fatfree Vegan Kitchen.  Lisa made some modifications that changed it to be neither fat-free nor vegan, but it still remained healthy and was simple and delicious.  We love warm stews on chilly nights, and Seattle has had quite a few of those lately!

    Chris says:

    The kitchen smells really good.

    Lisa says:

    Well try this — it tastes really good.

    Chris says:

    Oooh, yum — I really like this one! We’ve had a few stews that were similar, but this may be of my favorites.

    Lisa says:

    The fennel is good; it’s not overpowering.

    Chris says:

    Look at all those veggies! It’s pretty filling, too.

    Lisa says:

    Well it does have two entire cans of beans…

    Chris says:

    Uh oh…

    Lisa says:

    Don’t go there.

    Fennel and White Bean Stew (adapted from Fat Free Vegan Kitchen)
    1 large bulb fennel
    Olive oil
    6 cloves garlic, chopped
    2 carrots, peeled and chopped
    1 large (28-ounce) can cannellini beans, rinsed and drained
    2 cups chicken broth, divided
    1 tsp. dried herbs de provence, crushed
    1 1/2 tsp. oregano
    salt to taste
    freshly ground pepper, to taste
    4 small zucchini, cubed
    4 ounces mushrooms, sliced
    1 small lobster mushroom, cleaned and sliced
    6-7 stalks of baby bok choy, cut in thirds

    Prepare the fennel by removing the stalks and leaves (save them for another use). Slice about 1/4 inch off the bottom of the bulb, and cut the bulb in half, down through the middle (top to bottom). Cut each half into thin wedges, top to bottom.

    Add a teaspoon of olive oil to a large pot. Heat it on medium, and add the fennel and carrots. Sauté for about 3 minutes and then add the garlic and sauté for another 2 minutes. Add the beans, 1 cup of chicken broth, and all seasonings. Turn the heat to low and simmer for 15 minutes.

    Add the other cup of chicken broth, the zucchini, the mushrooms, and bok choy. Cover and simmer another 10 minutes, or until the zucchini is tender.

    3 Servings

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    posted in Main Dishes | 2 Comments

    24th March 2008

    White Chili


    I bookmarked this white chili recipe featured on Blue Kitchen (GREAT photos) back in November and finally got to making it this weekend. It’s definitely not the usual “ground beef and kidney beans” fare… this spices in this chili include bay leaf, oregano, and… ginger! Unusual, but subtle. We loved it.

    Chris says:

    Usually I seed the jalapeños when I make chili, but since there wasn’t anything else really “hot” in the recipe, like chili powder, I left most of the seeds in.

    Lisa says:

    Really? I was all prepared to say “Spicy!” after my first bite, but it’s not that hot. It has a really good flavor, though.

    Chris says:

    Doesn’t it? I was wondering how it was going to taste with that ginger, but it’s very subtle. It doesn’t overpower the taste at all.

    Lisa says:

    The toppings make it a really colorful dish. Yay cilantro!

    Chris says:

    I think we’re going to have to change the name of this blog to We [Heart] Cilantro and Onions — I think we use them in 75% of the meals we make.

    Lisa says:

    Speaking of cilantro, what’s with these people?

    Chris says:

    Hey, that just means there’s more for us…

    White Chili
    ———–
    1-1/2 tablespoons olive oil
    2 medium onions, chopped
    1 jalapeño pepper, finely chopped
    2 large cloves garlic, minced
    1/4 inch thick piece of fresh ginger, peeled and minced
    1 pound boneless, skinless chicken breast, cut into bite-sized chunks
    5-6 white mushrooms, quartered
    1 tablespoon flour
    2 cups low-sodium chicken broth
    2 15 oz cans white beans, drained and rinsed
    1/4 cup chopped cilantro, more for garnish]
    1 bay leaf
    1 teaspoon dried oregano
    2 teaspoons cumin
    1/2 teaspoon each, salt and freshly ground black pepper
    1 small tomato, chopped
    2 green onions, thinly sliced

    Heat a large sauce pan over a medium heat. Add olive oil. Add onions and jalapeño pepper and cook, stirring occasionally, for 5 minutes. Add garlic and ginger and cook until fragrant, another minute or so. Add chicken and mushrooms. Cover and cook for 5 minutes, stirring occasionally to cook chicken on all sides.

    Sprinkle in flour and stir to coat. Cook, stirring constantly, for 1 minute. Add broth, beans, 1/4 cup cilantro, bay leaf, oregano, cumin, salt and pepper. Cover, reduce heat and simmer until vegetables are tender and chicken is cooked through, 10 to 15 minutes.

    Discard bay leaf and adjust seasonings. Spoon chili into bowls and garnish with tomato, cilantro and green onion.

    4 Servings

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    posted in Main Dishes | 6 Comments

    22nd March 2008

    "Kitchen Sink" Minestrone

    A few nights ago Lisa made one of those perfect-to-use-up-the-CSA-box recipes: this warming soup used just about every vegetable in the kitchen; adding a little pasta and some beans turned it into a great meal.

    Chris says:

    I love recipes like this that have so many vegetables in them…

    Lisa says:

    I know! The great thing about this recipe is that you can basically change the veggies based on what you have in the kitchen.

    Chris says:

    Remember when you used to complain about soups and stews that didn’t have meat in them?

    Lisa says:

    Only because I didn’t think they’d fill me up!

    Chris says:

    That’s what the pasta and beans are doing for ya.

    Lisa says:

    Yep… although it may be time for a meatstravaganza soon.

    Chris says:

    Huzzah!

    “Kitchen Sink” Minestrone
    ————————-
    1 tbsp olive oil
    1 cup chopped onion
    1 cup diagonally sliced carrot
    1 green bell pepper, chopped
    3 cups diced tomato
    2 cups diced peeled butternut squash (about 1 small)
    1/2 cup sliced mushrooms
    1 zucchini, sliced
    2 cups water
    1/2 teaspoon salt
    1/4 teaspoon black pepper
    2 (16-ounce) cans fat-free, less-sodium chicken broth
    1 (16-ounce) can cannellini beans, rinsed and drained
    2 garlic cloves, minced
    2 cups small broccoli florets
    2 cups thinly sliced collard greens
    1/2 cup uncooked small seashell pasta
    2 teaspoons dried sage
    3/4 teaspoon dried thyme

    Heat oil in a large Dutch oven over medium heat until hot. Add onion, carrot, and bell pepper, and sauté 6 minutes or until onion is tender. Add tomato and next 9 ingredients (tomato through garlic), and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until vegetables are tender. Stir in broccoli, greens, and pasta; cover and cook 5 minutes or until pasta is done. Stir in sage and thyme.

    6-8 Servings

    I’m also submitting this one to Presto Pasta Nights… it’s been a while!

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    posted in Main Dishes | 4 Comments

    9th January 2008

    Chipotle Bean Burgers


    Lisa modified a recipe from Southern Living and created hands-down the best homemade bean burgers we’ve tasted. Accompanying the burgers were roasted portobello mushrooms, corn salsa, and an adobo mayonnaise.

    Chris says:

    I’m in love!

    Lisa says:

    They’re pretty damned good…

    Chris says:

    I mean I’m in love with you cooking these awesome dishes!

    Lisa says:

    Don’t get too used to it, I feel like I’ve been cooking for hours.

    Chris says:

    Well worth it — and there’s a bunch of leftovers, so next time it’ll only take a few minutes to heat up. It all evens out. Anyway, substituting chipotle peppers for the jalapeno in the recipe was such a good call. That smoky flavor of the burger was perfect with that adobo mayo.

    Lisa says:

    Well it *is* chipotle week… we had a lot to go through. Don’t feel like you have to eat all the accompaniments, I just love roasted mushrooms so I went ahead and made them.

    Chris says:

    Are you kidding? I’m all about condiments. I’m having it all.

    Chipotle Bean Burgers
    ———————
    1 small onion, chopped
    1 carrot, grated
    2 garlic cloves, minced
    1 chipotle pepper in adobo, seeded and minced
    2 teaspoons olive oil
    1 (15-ounce) can black beans, rinsed and drained
    1 (15-ounce) can pinto beans, rinsed and drained
    1/2 cup salsa
    2 tablespoons self-rising cornmeal mix
    1/2 teaspoon salt
    1/2 teaspoon dried oregano
    1/2 teaspoon ground cumin
    cooking spray

    Sauté first 4 ingredients in hot olive oil in a large nonstick skillet over medium-high heat 8 minutes or until onion is tender.
    Mash black beans and pinto beans in a large bowl; stir in onion mixture, salsa, and next 4 ingredients. Cover and chill 30 minutes.
    Shape mixture into 8 patties. Place on an aluminum foil-lined baking sheet coated with cooking spray. Coat patties evenly with cooking spray. Chill 30 minutes.
    Bake at 400° for 15 minutes or until browned and thoroughly heated.

    Serve on a bun with whatever condiments suit your fancy. You can make adobo mayo by adding one teaspoon of adobo sauce to some light mayonnaise.

    Serves 8

    Since we loved, loved, loved these burgers, let’s submit this to the Legume Love Affair Event!

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    posted in Main Dishes | 6 Comments


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