Any ideas for dinner?!
Answers: I have a taste for something different, but not weird or gross. I would like to collect some good and easy recipes.
Chili Vegetarian Style
Preparation Time: 20 minutes
Cooking Time: 30 minutes
1 Tbsp (15mL) extra virgin, olive oil
1 jalapeno pepper, seeds removed, fine chopped
1/2 cup (125mL) chopped onion
1 small cooking onion, sliced
1 1/3 cups (325mL) red & yellow peppers, chopped
6 tsp (30mL) chili powder
1 1/2 tsp (7mL) paprika
1/4 tsp (1mL) garlic powder
3/4 tsp (3mL) ground (cayenne) red pepper
1/3 cup (75mL) SPLENDA? Granular
3 Tbsp (45mL) cider vinegar
1 28-oz (796mL) can crushed tomatoes with thick tomato puree
2 19-oz (540mL) cans black beans (Do Not Drain!)
2 19-oz (540mL) cans dark red kidney beans (Do Not Drain)
1 19-oz (540mL) can cannellini beans/white kidney beans (Do Not Drain!)
1 10-oz (284mL) can corn kernels
Salt to taste (opt.)
In a large, non stick, stock pot heat olive oil. Sauté jalapeno, onions, and red & yellow peppers over medium heat until onions are translucent (5-8 minutes). Add the remaining ingredients and slowly bring to a boil. Cover pot and simmer on low heat for 20 minutes. Serve hot.* Serves 16.
* This chili, like most chilis, tastes best the day after it is made. Refrigerate chili in covered pot overnight. Bring to a boil over a low heat, stirring constantly.
* Serve with SPLENDA? Festive Corn Bread
Nutritional Analysis (Approximate values) Per Serving
Calories: 160
Carbohydrates: 30 g
Protein: 9 g
Total Fat: 1.5 g
Saturated Fat: 0 g
Cholesterol: 0 mg
Sodium: 480 g
Exchanges Per Serving 2 starches
Note: If spicier chili is preferred, increase the ground cayenne red pepper to 1 teaspoon, & increase the chili powder to 7 teaspoons. If sweeter chili is preferred, increase SPLENDA? Granular to 2/3 cup.
JO's 4 BEAN SALAD
3 cans (19oz/540ml) PRIMO Mixed Beans, drained and rinsed
4 Green Onions, chopped
1 Sweet Red Pepper, seeded and chopped
1 can (284ml) DEL MONTE Fresh Cut Summer Crisp Whole Kernel Corn, drained
1/3 cup (75mL) red wine vinegar
2 tbsp (25mL) PRIMO 100% Pure Olive Oil
1 tsp (5mL) grainy or Dijon mustard
1/2 tsp (2mL) minced garlic
1/4 tsp (1mL) black pepper
In bowl, combine beans, onions, red pepper and corn. In small bowl, whisk together vinegar, oil,
mustard, garlic and black pepper; pour over salad and toss to combine.
Makes 6 servings.
Stew Vegetables
Recipe: Crock-Pot Pot Roast Serves 6
1 – 1.5 kgs stewing beef
1 pkg. 1.13 kgs stew vegetables
1 packet (28g) Dry Onion Soup Mix
500 ml. Warm Tap Water
1 Can (170g) Tomato Paste
2 Tbsp Worcestershire Sauce
Cut beef into large pieces, about 9.16 cm to 12.7 cm ( 4-5 inches)
Combine beef and vegetables in crock pot.
Mix dry soup with water; pour over beef and vegetables. Stir.
Cook 4 hours on HIGH.
Remove beef and vegetables from Crock-Pot, place on serving platter.
Mix tomato paste and Worcestershire sauce with remaining juices in Crock-Pot. Serve this gravy on the side or pour over beef and vegetables
.
Ingredients: Mini Red Potatoes, Peeled Baby Carrots, Peeled Boiling Onions, Chopped Celery.
Hope i helped!
Crustless Quiche:
Equipment: a 10-inch quiche dish or 10-inch glass pie plate
ingredients:
1 1/2 tablespoons fine dry plain bread crumbs
1 cup frozen chopped onions
1 cup diced cooked ham (1/4 pound)
1 tablespoon unsalted butter
1 (8-ounce) package shredded Swiss cheese (2 cups)
4 large eggs
1 cup heavy cream
1 cup whole milk
Preheat oven to 425°F with rack in middle.
Butter quiche dish, then sprinkle all over with bread crumbs.
Cook onions with ham in butter in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until pale golden, about 5 minutes. Spread in dish, then evenly sprinkle cheese on top.
Whisk together eggs, cream, milk, and 1/2 teaspoon pepper and pour over cheese. Bake until top is golden and custard is set in center, 20 to 25 minutes. Cool slightly before cutting into wedges.
Salad goes well with this.....and 1 glass of wine....
I made pepperoni & cheese bread, baked beans, and meatloaf, and salad. So we can have any combo we like or a bit of it all
filet mignon with spring vegetables and sauce bearnaise