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Saturday, October 18, 2014

Fake meat chili with a BIG NOTE


That's right fake meat. There are lots of them on the market and some controversy because of what it takes to process them. I don't use them often but I DO like it in chili, mostly because it so closely resembles the one my mom made as a kid with hamburger which I don't eat. I haven't met a meat eater who wasn't somewhat surprised at the taste. BIG NOTE: If you really hate this idea then soak 1-1/2 cups rinsed quinoa overnight and through that in instead of the fake meat = equally good!

What you need and what to do:

Chop up the following in a soup pot, I also have sautéed the veggies in a frying pan and then added them and everything else to a crock pot so it stays warm then serve it in coffee mugs for easy eating.
1 red bell pepper
1 green bell pepper
1 nice sized yellow onion
 Saute until slightly soft in 2 Tbls olive oil

Add the following:
2 packages of fake meat (Quorn grounds which is soy free and highly processed with micoprotein, or Tofurky Ground Beef Style if you are ok with soy, I think Tofurky is cleaner with less processing OR you can reconstitute TVP which is all soy)
2 cans of fire roasted crushed tomatoes (I use Muir Glen)
2 cups plus of R.W. Knudson Very Veggie Juice(start with 2 and more to your desired consistency)
2 cans kidney beans drained and rinsed
1 can of pinto beans drained and rinsed
1 4-oz can of diced mild green chilies
Stir all together

Add the following spices:
1 TBLS garlic powder
2 tsp onion salt
1 TBLS cumin
1/2 tsp cayenne
1/2 tsp nutmeg
1/2 tsp cloves
2 tsp oregano
sea salt
pepper
Start with these amounts stir well and when hot, taste and correct with more of whatever YOU think it needs. You don't really need to cook this long as long as your veggies are cooked and it's hot, you are ready to go!

This makes a good sized pot of chili. Toppings to include are shredded cheese, chopped green onions and oyster crackers (just like my mom used to make), Annie's cheddar bunnies are also good on top. Go Broncos!

Saturday, October 11, 2014

Bacon corn chowder

Fire going, husband with bowl in his hands, as I head for the kitchen for salt and pepper I hear, "WOW, this is GOOD!" Nuf said.

What you need and what to do:

5 ears of fresh corn, shucked (or you can substitute 2 15-ounce cans of whole kernel corn, NON GMO folks!)
1 pound of bacon, diced
1 white onion, diced
3 cloves garlic, minced
3 tablespoons all-purpose flour (to make gluten free use 1-1/2 TBLS cornstarch or other alternative thickening agent)
3 cups low sodium chicken stock
2 cups milk (I used 2%)
1-1/2 pounds potatoes, diced into 1/4-inch cubes (I used Yukon gold, russets will take a bit longer to cook)
1 (4-ounce) can chopped green chiles (I was able to get fresh roasted from a local greenhouse)
1 tablespoon Old Bay seasoning (add more/less to taste) *See note below
1/2 teaspoon dried thyme
1 cup grated cheddar cheese
1 teaspoon salt (add more/less to taste)
1/2 teaspoon freshly-cracked black pepper
1/4 teaspoon cayenne pepper
Garnish with thinly-sliced green onions, reserved bacon bits, a dollop of full fat Greek yogurt
  
Heat a large stock pot over high heat. Add the corn kernels and let them dry-roast for about 6-8 minutes, stirring occasionally, until their edges begin to brown and caramelize. Transfer the corn to a plate to set aside.

In the same stock pot, fry the bacon pieces over medium-high heat until crisp. Remove from the pan using a slotted spoon and set aside. Reserve 1 tablespoon bacon grease in the pan, and discard the rest.

Add the onion and saute for 5 minutes, or until tender. Add the garlic and cook for an additional 1 minute, or until fragrant. Stir in the flour until combined, then cook for an additional 1 minute, stirring occasionally.

Add in the chicken stock, milk, potatoes, green chiles, Old Bay, and thyme, and stir to combine. Continue heating until the mixture reaches a simmer but not a boil. Reduce heat to medium and let simmer for 15 minutes, or until the potatoes are tender. Add in the corn, cheese and most of the bacon bits, reserving a few to save as a garnish if desired. Stir to combine.

Taste test and season with salt, pepper and cayenne to taste. Adapted from GimmeSomeOven

* Old Bay Seasoning has been around forever as a seasoning for seafood, poultry, salads, and meats. I had planned on finding substitute spices because I figured there would be a lot of JUNK in it. Granted it's not organic but here are the ingredients: celery salt, spices including red pepper and black pepper and paprika! I was pleasantly surprised to know that something developed 70 years ago has some just plain stuff in it, woohoo Old Bay...now make it organic.

Sunday, October 5, 2014

Apple banana quinoa breakfast cups

I'm a bit up in the air about this one mostly because you cook them like a muffin but they don't really act like a muffin. I will make them again but in a bigger muffin tin size, throw it in a bowl and treat it like oatmeal. They are good, and the quinoa is great in them and if you want to watch portions, these finish out at about 200 calories if you use a regular muffin tin (makes 12). One of these carried me several hours. They are also wheat free, egg free, and dairy free and that counts for something!

What you need and what to do:

½ cup applesauce, no sugar added
1 cup mashed banana (about 3 ripe bananas)
1 cup cooked quinoa (about ½ cup dry) cooked
2-1/2 cups old-fashioned oats
1/2 cup almond milk (you can use coconut milk too here)
1/8 cup honey
2 tsp vanilla extract
2 tsp cinnamon
1 apple, peeled and chopped (I used a honey crisp, yum)

Preheat oven to 375 degrees. Lightly grease a muffin tin (I use spray coconut oil).
Cook the quinoa:
Bring 1 cup water to a boil, pour in 1/2 cup dry quinoa, reduce to a simmer until fluffy—about 12 minutes. This can cook while you are doing the other stuff.

Mix applesauce, mashed banana, almond milk, honey and vanilla in a bowl.
Mix dry ingredients (quinoa, oats, cinnamon) in a separate bowl. Slowly stir the wet into the dry until fully combined.
Peel core and chop up an apple. Mix the apple chunks into the bowl.
Fill each of the muffin cups to the top with the quinoa mixture. 
Bake for 20-25 minutes.
Let cool for 5 minutes, then enjoy warm!

I am tempted to put in a bowl, add some almond milk and blueberries or raisins for a total yum experience. You could also add some chopped nuts.

Store in an airtight container in the fridge. Reheat leftovers in the microwave before eating. 

Saturday, October 4, 2014

Molly's vegan queso dip

Today I feature a guest recipe from a wonderfully talented young woman who used to live here in BV but moved with her husband, Zach, to Boulder to further both of their careers. She is one of the most creative photographers I know, but she is also globally aware, kind, oh, and did I say really beautiful? Yeah, she pretty much is. all. of. those. things.  Click right here to enjoy Molly Odell Seeling's work

She threw out a post on Spacebook yesterday for a queso dip that she makes and consumes in great quantities, especially of late, and lots of her friends wanted the recipe, and so did I. She was gracious and posted it and is allowing me to share. So, if I can't BE Molly, at least I can have one of her recipes, heehee.

What you need and what to do:

Combine the following (in her words):
1 cup raw cashews, soak your cashews for 2-3 hours, and then rinse and drain
2 medium-sized tomatoes
3 TBLS nutritional yeast
1/4 cup water
1/4 cup veggie broth
1 tsp sea salt (or to taste, I add it little by little)
1-1/2 TBLS lemon juice
1 tsp (or so) chile lime seasoning (I use Tajin from the Mexican food section)

She didn't say, but I'm guessing she probably put the ingredients through a blender or food processor to combine until smooth. Yes, this is what she does and then she heats it up in a small saucepan so that it tastes more cheesy that way!