Quinoa Chili

2 tablespoons extra virgin olive oil

1 onion, chopped

4 garlic cloves, chopped

2 red bell peppers, chopped

2 medium sweet potatoes, peeled/chopped (about 1 lb)

2 tablespoons chili powder

2 teaspoons ground cumin

1 28 ounce can whole or diced tomatoes

1 15oz can kidney beans, drained and rinsed or  (1 1/2 cups of home cooked beans)

1 15oz can cannellini beans, drained and rinsed or (1 1/2 cups of home cooked beans)

1 tablespoon cider vinegar or red wine vinegar

1 1/2 teaspoons salt

1/4 teaspoon ground pepper

1/2 cup quinoa

1/4 cup chopped fr3esh parsley or 6 teaspoons of dried parsley

2 cups water

In a large pot, heat oil and sauté onion and garlic until softened.  Add bell peppers and sweet potatoes and cook for 2 minutes.  Add the chili powder and cumin and stir for 1 minute.  Add the tomatoes and break them up with a spoon.  Add the beans, vinegar, salt, pepper and 2 cups water. Bring to a boil, reduce heat and simmer, stirring occasionally for 10 minutes.  Stir in the quinoa and simmer, stirring often for about 15 minutes or until the quinoa and sweet potatoes are tender.  You can add 1/2 cup or so of water if it becomes too thick.  Stir in the parsley and serve. 

serves 4-6

This is a tasty and favorite chili of mine any time of the year.  For the vegetarian and vegan lovers, you won't be disappointed. Even the meat eaters of the family eat this.  :) 

~Carol~
 

Dan...Best Hummus ever :)

1 (15-ounce) can chickpea/garbanzo or 1 1/2 cups  cooked 
1/4 cup fresh lemon juice
1/4 cup  well-stirred tahini
1 small garlic clove, minced
2 tablespoons (30 ml) extra-virgin olive oil, plus more for serving
1/2 teaspoon ground cumin
Salt to taste
2 to 3 tablespoons water

Dash ground paprika, for serving

In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy.
*Photo added 12/28/2019.  Cooked dry beans were used. 

Crock Pot Baked Beans

 

 

 

 

1 pound dry white Northern beans.  I measured 2 cups of dry beans for this recipe.
1 c onion, diced fine
1/4 c brown sugar 
1/4 c dark molasses
1 teaspoon dry mustard powder
1/2cup plus 1/4 cup ketchup
cracked black pepper to taste
Cover with just enough water or use the drained bean juice

Soak beans overnight.  Drain and rinse.  Cover beans with water.  Fill about 2 inches above the beans.  Simmer for an hour till soft.

Drain cooked beans and put them in the crockpot.  Add the rest of the ingredients. Cover the beans with water or use the bean juice to keep the beans moist while cooking.  

Cook on high 5-6 hours but check to make sure they are not burning.  I turned them to low the last hour.

This recipe made 4 heaping servings.  

Served with cornbread and Caesar salad.  It was really good!  :) 
Enjoy!
Carol

Vegetarian Black Bean Burger

2 cups of fresh black beans OR 1 can (15 ounces) black beans, drained, rinsed and mashed
1/4 cup finely chopped onion
1/3 cup fresh corn OR canned corn
1/4 cup chunky salsa.  I like to use medium salsa
1 teaspoon minced garlic OR 1 garlic clove pressed 
2 tablespoons cilantro OR parsley   ( I used basil last time and it was also good)
1/4 teaspoon salt if needed (I usually don't use salt)
1/8 teaspoon ground black pepper
1/2 cup seasoned bread crumbs OR fresh bread crumbs with added seasoning
1 egg
 
Mash beans.  Add onion, corn, salsa, garlic, salt, pepper and spice of choice. Add bread crumbs and egg and mix well.  Form bean burgers.  Fry in skillet in a little olive oil.  Fry about 6-8 minutes or until brown.  I like to add salsa after I turn the burger over and then add some cheese.  Serve on a bun or plate.
They also freeze well before cooked.  
 Enjoy  :)

Beans

DRY BEANS

1 cup of dry beans

3 cups of water

Soak the beans with water in a pot for 8 hours or over night.  Drain water.  Add 1 1/2 cups of fresh water to beans or  make sure water covers beans by 1 1/2 inches.  Simmer on stove for 1 1/2 hours on low.

Rinse and store in refrigerator.

This works with any type of bean.  The small bags of beans consists of 2 cups of beans. 

How to cook dried beans 

GARBANZO BEAN AND ZUCCHINI SALAD

I just have to say, why didn't we always add pictures to our recipes?! lol This is a really good salad that I found on Food Network from the Everyday Italian show. I omitted the onions and just made the dressing a fraction of what it calls for because I was just making it for me, but balance correctly according to the measurements. I did that with the other ingredients too. I also used corn on the cob. What I started doing was buying fresh corn, cutting it from the cob before I cook it, and eating it that way. Did you know that 1 ear of corn is more than you get in 1 can? At 25 cents an ear, it's way cheaper than a can of corn and fresher! I just keep the corn in the fridge and take one as I need it.

Salad

• 1 cup garbanzo beans
• 2 medium zucchini, diced into 1/4-inch pieces
• 1/2 cup frozen corn, thawed
• 1/2 small red onion, thinly sliced, rinsed
• 5 romaine lettuce leaves, cut crosswise into 1/2-inch strips (any lettuce will do)
• 1-ounce Parmesan, crumbled into 1/4-inch pieces (I used Parmesan in the can)

Vinaigrette:

• 2 tablespoons fresh lemon juice
• 1/4 cup extra-virgin olive oil
• 1/2 teaspoon salt (didn't use this)
• 1/4 teaspoon freshly ground black pepper

Directions

For the Vinaigrette: In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until combined.
For the Salad: Place the garbanzo beans, zucchini, corn, red onion, and lettuce in a large salad bowl. Pour the vinaigrette over the salad and toss well. Garnish with the crumbled Parmesan cheese and serve.