Tuesday, September 6, 2016

Slow Cooker Bean & Chik'n Chili

Source: http://www.skinnytaste.com/


  • 1 small onion, chopped
  • 1 (15.5 oz) can black beans, drained
  • 1 (15.5 oz) can kidney beans, drained
  • 1 (8 oz) can tomato sauce
  • 10 oz package frozen corn kernels
  • 2 (10 oz) cans diced tomatoes w/chilies
  • 4 oz can chopped green chili peppers, chopped
  • 1 packet reduced sodium taco seasoning or homemade (see below)
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 1 package veggie chik'n strips (not breaded)
  • 1/4 cup chopped fresh cilantro
To make your own taco seasoning, omit the packet, cumin and chili powder above and use below instead:
  • 1 1/2 tablespoons cumin
  • 1 1/2 tablespoons chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper


  1. Combine all ingredients in a slow cooker with 1 cup water and mix well.
  2. Cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours, stirring occasionally and adding more water if necessary.
  3. Top with fresh cilantro and your favorite toppings!

Red Velvet Brownies

Source: Vegetarian Times

Makes 16 brownies
2 large cooked beets or 1 14-oz. can beets, rinsed and drained
  • ½ cup unsalted butter (1 stick), melted
  • 1 cup sugar
  • 1 tsp. vanilla extract
  • 2 large eggs
  • ½ cup all-purpose flour
  • ¼ cup plus 2 Tbs. unsweetened cocoa powder
  • 1 Tbs. instant espresso powder
  • ½ cup mini chocolate chips
1. Preheat oven to 350°F. Coat 9-inch square baking dish with cooking spray.
2. Purée beets in food processor until smooth, scraping down sides as necessary. You should have 1 cup. Set aside.
3. Whisk together butter and sugar in bowl until smooth. Add vanilla, then whisk in eggs, one at a time. Stir in beets.
4. Whisk together flour, cocoa powder, and espresso powder in separate bowl. Fold flour mixture into beet mixture until just combined. Stir in chocolate chips. Pour into prepared pan.
5. Bake 30 minutes, or until toothpick inserted into center comes out almost clean. Cool, then cut into 16 squares.

Chickpea Frittata

Source: Vegetarian Times

9 large eggs
1 1/4 tsp turmeric
2 TB olive oil
1/2 medium onion, sliced
l large red pepper
1 can (15 oz) garbanzo beans, rinsed & drained
1 packed cup chopped baby spinach

1. Preheat oven to 400. Whisk together eggs & turmeric.
2. Heat oil in cast iron skillet. Saute onion & red pepper. Stir in chickpeas & spinach, then pour in eggs, drizzling all over to coat evenly. Cook 2 minutes, shifting veggies so that egg coats bottom of skillet and veggies lie flat and are at least halfway submerged by egg.
3. Transfer to oven. Bake 12 minutes or until top & center of eggs are just set.

Cheesy Skillet Biscuits

Source: http://www.thekitchn.com/

Makes 8 biscuits
2 cups spelt flour, plus more for dusting 
1 tablespoon baking powder
1/2 teaspoon salt
1 stick (4 ounces) butter, cubed, plus more for greasing 
1 cup buttermilk, plus more for brushing 
1 heaping cup sharp cheddar, grated
1/4 cup chives, thinly sliced
Freshly cracked black pepper
Preheat oven to 400°F and grease an 8-inch cast iron skillet with butter.
In a large bowl, whisk together the flour, baking powder, and salt until well-combined. Toss in the butter cubes, and use your fingers to pinch the butter into the dough mixture until crumbs form. Add in the buttermilk, shredded cheese, chives, and a couple good grinds of freshly cracked black pepper. Mix together with a rubber spatula.
Transfer the dough (should be fairly sticky) onto a lightly floured surface. Sprinkle a light layer of flour over the top. Fold the dough over itself several times until no longer sticky, adding more flour as needed. Using your hands, press the dough into a 1-inch thick circle. Use a biscuit-cutter or cookie-cutter (roughly 2 1/2-inch diameter) to cut through the dough.
Place the rounds in the pre-greased skillet, starting with the outer edge and then making room in the middle. Brush lightly with buttermilk, and bake for 15 to 18 minutes, or until tops are golden. Allow to cool for 10 minutes before serving. Run a knife along the edge of the pan to release the biscuits (this should be really easy since the pan is greased). Each biscuit should come apart easily.

Dragon Cake

I made this cake for my daughter's 9th birthday!