Day 310: Sweet Potato Chili

Sweet Potato ChiliLast night, I made a nutritious sweet potato chili with kale and beans. I’ve had this giant sweet potato sitting around my house for days, maybe weeks. Since I was already thinking about making chili, I decided I might as well make a sweet potato chili so I can finally make some use of it. I also had some rather sad kale and cilantro around so I added those as well, which was an extra bonus.

Sweet Potato and Red Onion

Chipotle PeppersI added a few chipotle peppers that I had leftover from a can I opened last week, which gave the chili some smokiness and some heat. These peppers are a new favorite chili ingredient because they are an easy way to add depth and richness of flavor.

Kidney Beans

Cilantro on Cutting Board

Pot of Chili

The soup turned out absolutely delicious! It was a bit spicy last night, so I served it with some light sour cream to cut the heat. I bet the leftovers will be perfect tonight, though. Chili is so good the second day!

Ingredients

  • 1 1/2 tablespoons of olive oil
  • 1 large sweet potato, peeled and cut into big chunks
  • 1 large onion, sliced into medium-sized pieces
  • 5 cloves garlic
  • 1 teaspoon chili powder
  • 2 tablespoons ground cumin
  • 2 chipotle peppers (from can)
  • 1/4 teaspoon salt
  • 2 1/2 cups water, coarsely diced
  • 2 15-ounce cans kidney beans, rinsed
  • 1 14-ounce can diced tomatoes
  • 2 cups of chopped kale
  • 1/2 cup chopped fresh cilantro
  • Juice of 1 1/2 limes

Instructions

  1. Add olive oil to large pot at medium-high heat.
  2. Add sweet potato and onion to pot and brown them.
  3. Then add garlic, chili powder, cumin, chipotle peppers, and salt and cook for about 2 minutes.
  4. Add water and then bring it to a simmer.
  5. Then cover the pot and cook until the sweet potato is tender – will take around 10 minutes.
  6. Add the beans, tomatoes, and kale and then simmer for 15 to 20 minutes.
  7. Finally, add the lime juice and cilantro and simmer for 3 to 5 additional minutes.
  8. Serve the dish with a slice of fresh lime and, if you want to cut the spiciness, a spoon of light sour cream
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Day 274: Bibimbop with Seitan Bulgogi

Bibimbop with Seitan Bulgogi

Back on Sunday, September 30,  I made some absolutely delicious bibimbop using roughly this recipe from Maangchi, and accompanied it with seitan bulgogi. For the bulgogi, we bought the Upton’s brand seitan and then used this recipe from the Vegetarian Times for the bulgogi sauce.

I highly recommend this! So good!

Day 150: Mexican Bean Salad

Mexican Bean Salad

Knowing that I had some lonely cilantro in my fridge and several super ripe tomatoes on the counter, I decided to make a Mexican bean salad on Tuesday. I served the salad over some greens, which was tasty.

I didn’t have a recipe, so I made one up. Here ’tis.

Ingredients
– 2 can black beans (I actually used 1 can black and 1 canolini just to use the canolini up)
– 1 can corn
– 3 medium tomatoes, cut into chunks
– half 1 red onion, chopped
– half cup of cilantro, finely chopped
– 6 tbs olive oil
– 2 tbs lime juice
– 1/4 tsp salt (or to taste)
– 1 or 2 cloves of garlic, finely chopped or pressed out from garlic press
– dash of pepper
– pinch of dried basil
– pinch of dried oregano

Directions
1. Combine black beans, corn, tomatoes, onion, and cilantro in a large bowl.
2. Combine olive oil, lime juice, salt, pepper, garlic basil, and oregano in a small bowl for the dressing.
3. Dress the salad with as much of the dressing as you want and reserve the leftover for another day. You can also serve the bean salad over greens. In that case, you may want to use a bit more of the reserved dressing.

Day 136: Cabbage Salad with Cilantro

Cabbage Cilantro Salad

I had a head of cabbage lingering in my fridge that I needed to use up, so tonight I made a delicious cabbage salad with cilantro using a recipe from The Lively Kitchen. Somewhat related, might I just say that cabbage is an amazing vegetable. It’s super cheap, keeps quite a while in the fridge, and tastes delicious as a salad. Yay cabbage!

Day 103: Broccoli Pizza

Broccoli Pizza

Using some of my leftover broccoli from the other day and the amazing pizza dough recipe from Joy of Cooking, I made my first-ever broccoli pizza last night. As somebody who’s not a huge fan of pizza toppings (cheese pizza is so simple and good!) I was pretty impressed how much I liked it. The earthy flavor of the broccoli really complemented the cheese and sauce, and the dijon vinaigrette that was already soaked into the broccoli gave it a subtle but yummy extra punch. Super good!

Day 100: Broccoli With Dijon Vinaigrette

Broccoli With Dijon Vinaigrette

It’s my 100th day of blogging! Wahoo!

Tonight I roasted a chicken and made a new recipe from one of my cookbooks, broccoli with dijon vinaigrette. Normally  I try to avoid reproducing recipes but this one is so delicious I feel like I have to share.

Related, I didn’t have any dry mustard so I left it out, and it was still amazing. Definitely make this!

Ingredients

  • 2 pounds fresh broccoli
  • 4 teaspoons olive oil
  • 1/4 cup finely chopped green onions
  • 1/2 teaspoon dried tarragon
  • 1/2 teaspoon dry mustard
  • 3 cloves garlic, minced
  • 2 tablespoons red wine vinegar
  • 2 tablespoons water
  • 1 tablespoon Dijon mustard
  • 1/8 teaspoon salt
  • 1/4 teaspoon pepper

Preparation

  1. Remove broccoli stems, and arrange broccoli in a steamer basket over boiling water. Cover and steam 6 minutes or until crisp-tender. Place in a serving bowl; keep warm.
  2. Heat oil in a small saucepan over medium heat. Add green onions and next 3 ingredients, and sauté 3 minutes. Remove from heat; add vinegar and remaining 4 ingredients, stirring with a fork or whisk until blended. Drizzle over broccoli, tossing gently to coat.

Day 88: Oven Fried Eggplant

Oven Fried Eggplant

Tonight, I tried a new recipe for oven fried eggplant, which I got out of my Cooking Light cookbook. Basically, it involved chopping onions and mixing them with light mayonnaise, making a breadcrumb and Parmesan mixture, and then lightly coating the eggplant pieces first in the mayo mixture and then in the breadcrumb mixture. I wouldn’t say it was the easiest recipe I’ve ever made since it required a lot of dishes, but the eggplant came out pretty tasty!