Pumpkin Chili

This recipe is from Thug Kitchen, here is the link. I included it because the comments in the recipe are hilarious.

1 yellow onion
1 carrot
1 bell pepper
1 teaspoon olive oil
2 to 3 cloves garlic, minced
1 jalapeño, minced
2 teaspoons soy sauce or tamari
2 1/2 tablespoons mild chili powder
1 teaspoon ground cumin
1 can (14.5 ounces) diced tomatoes
1 can (14 oz) pumpkin (NOT pie filling)
2 cups chicken or vegetable broth
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 tablespoon lime juice

Chop up the onion, carrot, and bell pepper into smallish pieces.

Cook the onion, carrot, and bell pepper in a big pot and sauté them until they begin to brown, about 5 minutes. Add the garlic, jalapeño, soy sauce, and spices and cook that all together for another 30 seconds. Add the tomatoes, pumpkin, broth, and beans and stir that up so everything is mixed.

Turn down the heat, cover, and let that simmer together for about 15 minutes. Stir it around every now and then. Stir in the lime juice and serve.

If you use vegetable broth, this is vegan. I added leftover thanksgiving turkey, and also threw in some kielbasa sausage later on (I made a huge pot, we had three meals and froze half of it.)  This is amazingly delicious, try it!

 

 

Advertisements

The Most Excellent Stuffed Peppers

1 chopped brown onion
4 good-sized bell peppers*
1 lb hamburger (beef or turkey, but you need spicier salsa with turkey)
1 jar salsa** (I like hot salsa)
1 cup cooked or instant brown or white rice
About 4 oz cheddar cheese, in 16 small slices. Or more if you want.

Put a big pot of water on to boil.

In a large frying pan, brown onion in olive oil, add hamburger, cook til done. Add tomatoes/salsa/rice, maybe a little water if the rice absorbs all the liquids…it should be a tiny bit wet rather than dry.

While this is cooking, cut the tops out of the peppers, slice each one in half, take out the seeds and veins. When the water boils, put the peppers in CAREFULLY and cook for two or three minutes, take out with tongs, put in a bowl or on a towel until you need them.

Preheat the oven to 350 degrees.

Put the peppers, cut side up, in a 9×13 baking pan in one layer. It’s okay to squeeze them in a bit. Put one slice of cheese in the bottom of each. Spoon hamburger/salsa/rice mixture into them, heaping up if needed. Put the other 8 slices of cheese on top.

Cook at 350 for fifteen or twenty minutes til the cheese is melted.

One half is a decent size meal, two is a big meal. They reheat just fine in the microwave.

*Get peppers that are big enough that each half will hold a decent amount of filling; I like getting half red and half green, but whatever.

**This is most of the flavor of your meal, so go crazy! Try hot salsa, pineapple/mango salsa with turkey and Monterey jack cheese, or whatever your taste buds tell you. I just used Trader Joe’s Cowboy Caviar and it was GREAT in this.

Addendum: last night I made this, but cut the peppers in pieces about 3/4 inch square. I put half of them in the bottom of the baking dish, then a layer of meat/salsa, then a layer of brown rice, then shredded cheese, then more peppers, meat/salsa and cheese, and baked it for twenty minutes at 350. It was AMAZINGLY GOOD.

Acorn Squash

I got this from a magazine…it’s extremely easy and amazingly delicious.

  • 1 acorn squash
  • 2 tbsp olive oil
  • Dried thyme leaves (fresh is good, I just never have it)
  • 1/2 cup grated Parmesan cheese
  • Salt and black pepper

Cut the end off the squash, and cut it in half top to bottom. Scoop out the seeds, and slice each half into 1/4 inch slices; the more uniform the slices are, the better they cook.

Lay them on a baking sheet. Brush with olive oil, sprinkle with salt, pepper and thyme, then with parmesan cheese. Roast at 400 degrees for 25 minutes or so. Amazing.

Wonderful Slum*

For 2 people, scale it up for more.

  • 1/2 to 2/3 lb hamburger, divided and shaped into two thickish patties.
  • 2 slices of bread
  • Cheese- I like using 2-3 oz of cheap medium cheddar per person, since it’s going to be melted, and I use block cheese; shredded and high-end cheeses don’t seem to work as well.
  • 11 oz can corn, I like the kind with no added sugar.
  • 1 small bunch green onions, chopped
  • 1 4 oz can sliced black olives
  • 4-6 oz sliced mushrooms (optional)

Get everything ready. Sprinkle garlic salt on the hamburger patties and grill/broil/fry them (I use a Foreman grill because I like that.)

While the patties are cooking, toast the bread in the toaster.

Put a saucepan on medium heat, drain the corn and olives, put them in with the green onions. Heat til you can smell the onions.

If you use mushrooms, sauté them with a tiny bit of olive oil in a separate pan so you can drain the juices when they are done. Add to corn and olives.

When the toast is done, put a slice on each plate. When the hamburgers are ALMOST done, cut up the cheese pretty small, add to the corn pan, and turn the heat to low medium. Stir and keep an eye on this pan, you want to melt the cheese but not let it burn.

When the cheese is melted and mixed in with the corn/onions/olives/mushrooms, put a hamburger patty on each piece of toast and spoon half the cheese mixture over each, serve immediately.

*When I was dating Mr. Otter, I went over to his house when he was sick. I’ll cook dinner, I said, and went looking in his kitchen. Typical batchelor kitchen, all he had was bread, cheese, hamburger, a can of corn, a can of olives and spring onions. I made this (we started adding mushrooms later) and served it for dinner.

What’s this called? he said.

I don’t have a name for it, I just slum it all together (riffing on Pogo).

Well, it’s wonderful, he said. And so it was named.

Spolentooms

  • 1 to 1 1/4 lb sweet Italian sausage. This is the most important ingredient, so higher quality sausage really pays off. If the sausages are in casings, cut off the casings and cut the sausages into 1 inch slices/balls. Loose sausage meat is fine too.
  • I package fresh baby spinach
  • I lb sliced brown (crimini or baby bella) mushrooms
  • I onion, diced
  • Pepper to taste
  • I scant cup corn meal
  • 1/2 cup milk (I use nonfat, it’s what’s in the fridge)
  • 1/4 cup (approx) fresh shredded parmesan cheese.

Boil 3 cups of water in a large saucepan with the 1/2 cup milk mixed in. Salt the water a bit. Just when it starts to boil, mix in the corn meal, whisking it in slowly. Turn the heat to medium low, and let cook for 20-30 minutes, whisking every 5 minutes or so. Don’t let it burn, just thicken and cook it.

While you’re watching the corn meal, get out a large frying pan and brown the onion in a bit of olive oil. Then (medium heat) add sausage and brown, and season with black pepper to taste. Then add the mushrooms until they give up their juices. Keep an eye on the polenta; just as it’s getting done, add the spinach to the sausage and stir and cook til it just barely wilts.

While doing the spinach, take the polenta off the heat, stir in the parmesan and let it sit until the spinach is wilted.

Spoon polenta in each person’s bowl, then sausage mix over it.

Serves four.

 

 

Cows in Blankets

  • High quality hot dogs (my fav is Hebrew National)
  • Cheese of choice (for me, cheddar)
  • Croissants or bread sticks in a tube

Make a slit in each hot dog the long way.
Cut slices of cheese about 1/4 inch thick and 1/2 inch wide, a bit shorter than the hot dog.
Open the bread sticks or croissants, unstick them from each other, and wrap one around each hot dog in a spiral.

Put on cookie sheet and bake at recommended temperature from the bread wrapper for about the time it says; keep an eye on them, make sure they’re done and browned but not burned.

NOTE: A package of Hebrew National has seven hot dogs, the croissants or bread sticks usually have eight or ten…you can get creative with the extra bread…