Archive for the ‘Food’ Category

When chilly? Make chili.

Wednesday, September 18th, 2013

Leaves are falling. Sweaters are in store windows. And I’m absolutely terrified for my first Chicago winter.

In order to brace myself for what’s ahead I’ve resorted to an old favorite recipe. I first stumbled upon this vegan chili recipe from Milk Free Mom sometime last year and it became an instant classic among my group of girl friends. It has quinoa and sweet potato to appeal to your more health-conscious friends, but packs a huge hearty punch of goodness for even the manliest of carnivores.

Meat-eaters and vegetarians alike have raved about this recipe. I’ve altered the original recipe slightly to include a bit more spice and a few alternatives for those who don’t keep a vegan diet, or prefer butternut squash to sweet potatoes.

Black Bean Sweet Potato Chili

 

 

Black Bean and Sweet Potato Chili 

Ingredients:

  • 1 onion, diced
  • 1 tablespoon olive oil
  • 5 cloves garlic, minced
  • one 6 oz can tomato paste
  • 1 tablespoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon red pepper flakes
  • 1 teaspoon chili powder
  • 2 tablespoons hot sauce
  • 1 sweet potato, or about a cup of butternut squash, peeled and medium chopped
  • 2 15 oz cans black beans, rinsed and drained
  • 32 oz vegetable stock (or beef stock if you do not keep vegetarian!)
  • 1 cup dry quinoa
  • salt and pepper to taste

Garnishes:

  • cilantro
  • avocado
  • Greek yogurt

Instructions:

Heat olive oil in the bottom of a large stock pot. Add onions and cook until slightly golden, about 8-10 minutes. Add garlic and saute until fragrant, about 1 minute. Add tomato paste, cumin, oregano, red pepper flakes and chili powderand stir into a thick paste. Cook for about 2 minutes. Add choice of stock, hot sauce , beans and sweet potato/butternut squash. Cook on medium for about 5 minutes, then add quinoa.  Continue cooking with top on for around 20-25 minutes, stirring occasionally. Chili is done with quinoa is fluffed and sweet potato/squash is tender, but not mushy. To serve, ladle generous servings into bowls and top with avocado, a dollop of Greek yogurt and cilantro. Enjoy your new role as veggie-chili champion.

On My Plate This Week

Wednesday, April 10th, 2013

Wanna know what I’ve been munching on this week?

Here’s what’s been on my plate. Cheers!

Tuna Tartare with Crispy Wonton Chips from Flat Water on the Canal in Indianapolis

Tuna Tartare with Crispy Wonton Chips from Flat Water on the Canal in Indianapolis

Homemade Zucchini Cakes with Arugula and Spinach Salad

Homemade Zucchini Cakes with Arugula and Spinach Salad

Finally! I've tried all three. My vote? Sriracha.

Finally! I’ve tried all three. My vote? Sriracha.

Assorted Cupcakes from The Flying Cupcake in Indianapolis.

Assorted Cupcakes from The Flying Cupcake in Indianapolis.

Homemade Turkey and Ham Cubans with Spicy Pickles

Homemade Turkey and Ham Cubans with Spicy Pickles

Homemade Buffalo Turkey Burgers with Blue Cheese Broccoli Slaw and Sweet Potato Fries

Homemade Buffalo Turkey Burgers with Blue Cheese Broccoli Slaw and Sweet Potato Fries

Can-Do Canning

Monday, March 25th, 2013

Heather and I recently took on our most “cantastic” DIY project yet. We canned! Now believe it or not, canning is no longer just for grandmas and homemakers. Food preservation has slowly emerged as a trend among organic-gurus, health-nuts, and foodies. Most people grow vegetables in their backyards or shop locally at farmer’s markets and yard stands.

Here is a look into our homemade pickles and strawberry jam. Stay tuned and the full guide to canning and pickling will be published in 812 Magazine later next month.

Until then, check out these pickles!

Berries ready to jam!

Berries ready to jam!

Soon-to-be pickles

Soon-to-be pickles

Sanitization process

Sanitization process

Overflow!!!

Overflow!!!

Jamming too hard leads to one big messy kitchen

Jamming too hard leads to one big messy kitchen

Our cucumbers bathing in their hot and spicy salt brine before being canned

Our cucumbers bathing in their hot and spicy salt brine before being canned

Ready to eat!

Ready to eat!

Finished product!

Finished product!

All of our goodies from the day

All of our goodies from the day