Thursday, February 19, 2015

Veggie Chili

We loved this recipe...super hearty, but meatless, with both a vegan (no cheese or sour cream for toppings) and a vegetarian option.  Its super healthy, packed with veggies, and really satisfying.  Its delicious!

Veggie Chili
From the Pioneer Woman Cooks

  • 2 Tablespoons Olive Oil
  • 4 cloves Garlic, Minced
  • 1 whole Large Onion, Diced
  • 1 whole Red Bell Pepper, Seeded And Diced
  • 1 whole Yellow Bell Pepper, Seeded And Diced
  • 1 whole Green Bell Pepper, Seeded And Diced
  • 2 whole Carrots, Peeled And Diced
  • 2 stalks Celery, Diced
  • 1 whole Jalapeno, Seeded And Finely Diced
  • 3 cups Vegetable Broth (can Sub Chicken Or Beef Broth If You Prefer)
  • 1 can (12 To 14 Ounces) Plain Tomato Sauce
  • 1 can (10 Ounce) Ro-tel (diced Tomatoes And Chiles)
  • 1/2 teaspoon Salt, More To Taste
  • 1 teaspoon Ground Oregano
  • 1 Tablespoon Ground Cumin
  • 2 Tablespoons Chili Powder (more To Taste)
  • 1 can (14 Ounces) Kidney Beans, Drained And Rinsed
  • 1 can (14-ounce) Pinto Beans, Drained And Rinsed
  • 1 can Garbanzo Beans, Drained And Rinsed
  • 1 can Black Beans, Drained And Rinsed
  • 1 whole Large Zucchini (or 2 Medium Zucchini), Diced

In a large pot, heat the oil over medium heat. Add the garlic, onion, 3 colors of bell pepper, carrots, celery, and jalapeno, then cook for about 5 minutes, stirring occasionally, until starting to soften. Add the oregano, cumin, chili powder, and salt. Stir and cook for a few more minutes.
Pour in the broth, tomato sauce, and Ro-tel. Stir, bring to a boil, then reduce the heat to low, cover, and simmer for 30 minutes. Add the beans and zucchini, stir, then cover and simmer for 30-45 more minutes, depending on how soft you like your beans.  Taste and adjust seasonings.
Serve with sour cream, cheese and tortilla chips.

Monday, February 9, 2015

Pizza Dip

I know this sounds fatty and disgusting and it probably is really fatty but it is SOOO yummy. A friend of mine made it for a super bowl party and I was gushing over it as was everyone else. Just think of a more creative name for it :) Use french bread or pita to dip in it.

Pizza Dip

Mix together:

8 oz cream cheese softened
3/4 c light mayo
1 c shredded mozzarella
6 oz sliced pepperoni
2 plum tomatoes chopped
8 black olives chopped

Bake at 350 for 30 min

serve with sliced crusty bread or heated pita

Sunday, February 1, 2015

Browned Butter Brussels Sprouts Pasta with Hazlenuts

If you couldn't tell I am loving everything from Two Peas and their Pod website right now. This pasta only added to my love. Super simple and easy but the funnest combination of flavors. I couldn't find hazelnuts at the local store so I just used Almonds but I bet Pine nuts would be really good in it as well.


6 tablespoons butter
8 ounces whole wheat pasta (we used DeLallo Organic Whole Wheat Orecchiette)
1/2 cup hazelnuts
1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon shallot, minced
2 cups chopped brussels sprouts, stems removed
1/3 cup Parmesan cheese
Salt and freshly ground black pepper, to taste


1. First, brown the butter. In a small saucepan, melt the butter over medium-low heat and continue to cook, swirling occasionally, until butter turns golden brown, Skim foam from top, and remove from heat. Pour into a bowl to stop the cooking, leaving any burned sediment behind; set aside.
2. Bring a large pot of water to boil. When the water comes to a rolling boil, add a little salt, then add the pasta. Cook pasta to al dente, cooked through but still a little firm. When the pasta is done cooking, drain and set aside.
3. Meanwhile, in a small sauté pan over medium heat, toast the hazelnuts until they become lightly browned and fragrant, about 5-7 minutes. (You can also toast the hazelnuts in the oven at 350 degrees F for 8 to 10 minutes — watch closely to prevent burning.) Place the toasted hazelnuts on a towel and rub together to remove the skin. Roughly chop the hazelnuts and set aside.
4. In a large pan, heat the olive oil over medium-high heat. Add the garlic and shallot and cook for 2 minutes. Add the brussels sprouts and cook until tender, about 5-7 minutes. Stir in the pasta and hazelnuts. Pour browned butter over the pasta and sprouts. Stir well. Cook until pasta is heated. Stir in the Parmesan cheese and season with salt and black pepper, to taste. Serve immediately.