Vegetarian 3 Bean Chili

Continuing on with our “crazy vegetarian phase” has had its successes and failures. Because this is fairly new to us, meal planning and shopping seems to take a lot more thought and time than it used to. We fall back on take out and delivery far less than we used to as Rob is not eating fish (no sushi) and is still counting calories (no pizza). Most days, I have time to get it all done and try some new recipe that we have found. Some days, I’m just not up for it. For those days, I have found my go-to dinner, a vegetarian chili that the whole family loves and I can pull off easily with a minimum of thought involved.

1 large onion – roughly chopped
2 red peppers – roughly chopped
1 yellow pepper – roughly chopped
4 cups white mushrooms – roughly chopped
1  30 oz. can kidney beans – drained, rinsed
1  15 oz. can black beans – drained, rinsed
1  15 oz. can pinto beans – drained, rinsed
2 tbsp olive oil
2 tbsp dried oregano
2 tbsp chili powder
2 tsp cumin
2 tsp garlic salt
2 tbsp tomato paste
1 tbsp balsamic vinegar
48 oz. chopped tomatoes
Louisiana Hot Sauce – to taste

In a large stock pot heat the olive oil over medium heat and saute the onion and bell peppers until they are starting to soften. Add in the mushrooms and continue to cook, stirring occasionally. Add in the oregano, chili powder, cumin, garlic salt and stir in throroughly. Stir in the balsamic vinegar and tomato paste. Add in the beans and chopped tomatoes and incorporate all ingredients completely. Cover and allow to simmer for 45 minutes, stirring occasionally.

Season to taste with your favorite hot sauce and serve over rice.

Mushroom Barley Stew

Many, many years from now when my kids are reading this recipe blog, I am sure they will look back on this as our “crazy vegetarian phase”! While we are currently off meat and most meat proteins, I am reticent to label myself as anything. I even shun the new hip term “flexitarian”. When asked about the vegetarian nature of the recipes I have been sharing as of late on my Facebook page (and as I type this I wonder if the kids will remember Facebook when they are 30) I like to say that I am not “NOT eating meat”.

I’m just not eating meat.

Frankly, the transition hasn’t been that bad. Sure, it takes a lot more planning and creativity to come up with tasty, well-balanced meals but I am up to the task. I have found a plethora of great non-meat recipes on the internet have I have been able to adapt to the ingredients that I am able to find easily in our local grocery stores and produce markets. I am also not getting crazy about whether a recipe calls for chicken or beef stock. Someday I will get organized enough to make my own vegetable stock and freeze it in batches but until then, I am not beating myself for using the bouillon cubes, meat based or otherwise. In the case of this hearty Mushroom Barley Soup, I am using two cubes of beef bouillon.

I don’t think it will kill me. Baby steps.

3/4 cup barley – uncooked
4 cups water
2 garlic cloves – minced
1 medium onion – diced
3 medium carrots – diced
3 stalks of celery – diced
3 portabello mushroom caps – diced
3 cups mixed mushrooms – diced
2 bouillon cubes – beef or whatever you like
2 tbsp olive oil
2 bay leaves
2 tbsp dried oregano
1/2 tsp salt
2 tbsp tomato paste
2 tbsp balsamic vinegar
2 tbsp soy sauce
3 cups water
1 large bunch spinach or chaya – chopped

In 4 cups of water, simmer 1 bouillon cube and the barley, covered 15-20 minutes. Uncover and continue to simmer until the barley is tender but still toothsome and almost all the liquid has been absorbed. Turn off and let stand, covered.

In a stock pot saute the garlic, onions, carrots and celery with the bay leaves, oregano and salt. When the vegetables are soft, stir in the diced mushrooms and continue to saute until soft. Add in the balsamic vinegar, soy sauce and tomato paste and incorporate well. Stir in the chopped chaya or spinach.

For 3 minutes, microwave on high 3 cups of water with one bouillon cube. Stir this broth into the stew and allow to simmer slowly and reduce down. Season with fresh black pepper or hot sauce of you like it.

Mexican Bean Burgers

Recently, we have been making a concerted effort to eat healthy, cook more at home and reduce our meat consumption. I have also been more and more likely to order and enjoy vegetarian menu options when we do dine out. One of my favorite treats is the lentil burger at Turtle Bay Cafe in Akumal. I find myself making excuses to make the drive 30 minutes south of Playa just so I can stop in for lunch! I have no idea what they put in it or how they make it but it is just delicious and I became inspired to concoct my own. I think what I have come up with is a tasty combination of that lentil burger and a few other recipes I have tried. It’s not a hamburger replacement by any means…more like a veggie crab cake. I certainly have had no guilt trying to perfect it!

1 16 oz. can  Kidney Beans, drained and rinsed
1 16 oz. can  Black Beans, drained and rinsed
1 cup  Carrots, grated
1 cup  Onion, finely diced
1 cup  Celery, finely diced
1 cup  Red Bell Pepper, finely diced
1 cup  Frozen Corn
1 cup  Lentil Soup, strained a bit
1 Egg, beaten
3/4 cup  Breadcrumbs
3 tbsp  Chili Powder
3 tsp  Cumin
1 tsp  Kosher Salt
1/8 tsp Cayenne Pepper

In a large skillet, saute the carrot, onion, celery, corn and red bell pepper in a bit of vegetable oil until soft but not browned.

In a large bowl, roughly mash the kidney and black beans with a fork or potato masher. Add in the lentil soup.

Allow the sauteed vegetables to cool and add into the mashed beans. Add in the chili powder, cumin, salt and cayenne. Mix to incorporate. Add in the egg and breadcrumbs. Mix thoroughly.

Using a 1/2 cup measure out 8 portions. Form into patties on a large baking sheet, cover and refrigerate for 45 minutes.

In a large skillet, heat several tsp. of vegetable oil. In batches of 3 or 4 saute the patties on both sides until crisp and browned. Serve on a burger bun or on top of a green salad.

Serves 8

Swedish Meatballs

I have to say, I don’t break out this recipe too often. ( I have an odd aversion to digging my fingers into ground meat products *shudder*) But, when I do, suddenly guests appear out of nowhere, dropping in for dinner.  Somehow the word gets out and friends come knocking at the door. It’s like magic! Now that Birdie and Cole are old enough to help out and are actually eager to learn their way around a kitchen, the task of mixing the ingredients and shaping all those meatballs has been taken off of my plate. I think we will be making this dish a part of the regular culinary repertoire. My brother has successfully replicated this recipe for his big summer bash, easily serving 50 people, so they are perfect for a party as well. It’s  probable not the simplest rendition of this classic dish, but it sure tastes good.

1 lb ground beef
1 lb ground pork
3/4 cup onion – minced
3/4 cup breadcrumbs
1 egg
1/2 cup milk
1 tbsp. dried parsley
1 tbsp. worcestershire sauce
2 tsp. salt
1 tsp. black pepper

1/2 cup vegetable oil
1/2 cup flour
2 tsp. paprika
2 tsp. black pepper
4 cups chicken broth – warm
1 1/2 cups sour cream
1/4 cup red wine

Preheat oven to 350F. Lightly grease a 9×13 baking dish with oil. In a large bowl, combine beef, pork, onion, breadcrumbs, egg and milk. Mix well. Add in worcestershire sauce, parsley, salt and pepper. Mix well. Form into walnut sized balls and arrange in rows in baking dish. Bake for 45 minutes, turning meatballs frequently for even browning. Remove to paper towels to drain.

In a sauce pan, combine oil, flour, black pepper and paprika. Cook over medium heat until sizzling. Stir in chicken broth slowly. Stir in sour cream slowly. Stir in red wine slowly. DO NOT BOIL. Return meatballs to a serving dish, pour sauce over, stir, garnish with parsley. Serve hot over buttered egg noodles or mashed potatoes or with toothpicks for a party.

Serves 6

Shrimp Bisque II

It’s creamy and rich and the aroma alone wafting through the house from the simmering pot of  shells is enough to bring you to your knees. Because you really can’t have enough Shrimp Bisque recipes here is another favorite of mine. Incorporating everything in the blender really ensures that every ounce of flavor from the solids makes it into the bisque. If you happen to have heads and tails left over from a grilled shrimp dinner, all the better. The flavor from the grill will make the base of this bisque even more complex.

2 lbs. raw shrimp – peeled, heads, tails and shells reserved
1/2 onion – chopped
4 stalks of celery – chopped
4 garlic cloves – pealed and smashed
3 bay leaves
1/2 tsp. black peppercorns
8 cups water
2 tbsp. tomato paste
1 pint heavy cream
1 stick unsalted butter
6 tbsp. flour
1 tbsp. cajun seasoning
1 tbsp. red wine vinegar

In a large stock pot combine shrimp shells, tails and heads, onion, celery, garlic, bay leaves and peppercorns and cover with water. Bring to a boil, reduce heat and simmer for 1 hour. Stir in the tomato paste and heavy cream. Remove from heat and allow to cool down a bit. Transfer contents in batches to a blender and liquefy, straining the puree through a fine sieve into a clean stock pot. Keep warm over low heat.

In the original stock pot, melt the butter and stir in the flour and cajun seasoning. Cook, stirring slowly to create a roux. Keep a careful watch not to burn the roux. When the roux has turned a nice golden brown, start to ladle in the shrimp soup, stirring constantly to incorporate. Bring to a boil. Chop the raw shrimp roughly and add into the hot bisque. Stir in red wine vinegar. Season with kosher salt. Remove from heat.

Pecan Pie Muffins

I found this simple recipe posted on a local message board and just had to try it. After a bit of trial and error with oven temperatures and cooking times, I think I finally got it right. I have made these addictive muffins for various parties and fundraisers and they are always a big hit….when I can keep them away from Rob and the kids!!

1 cup brown sugar
1/2 cup all purpose flour
2/3 cup melted salted butter
2 eggs
1 cup chopped pecans
1 tsp vanilla

Mix all ingredients and pour into a greased mini or regular muffin pan, filling 2/3 full.
Bake for 12-15 minutes at 350.

Belizean BBQ Chicken

One of the most important things we learned during our road trip through Belize was how to properly cook BBQ chicken. It doesn’t matter what you are cooking with, gas grill, wood-fired oven or a simple pile of hot coals the rule is “low and slow”. Good BBQ chicken cannot and should not be rushed. There is no recipe here. Everyone has their own preference for BBQ sauce, some like it sticky and sweet, other tangy and spicy. Use whatever you like just don’t put it on the meat until the chicken is nearly done. The meat should be well lubricated with vegetable oil and seasoned with salt and pepper, nothing more, during the cooking process. In our experience, thighs with the skin on make for the best, the tastiest BBQ. Again, you use what cut you like best but do keep the skin on. Remember, fat = flavor.

So get your grill on, make sure it is rubbed down and well oiled and set to just 200F. Arrange your chicken parts, skin side down, over indirect heat and let it go. There will be plenty of flipping and rearranging over the next few hours but it’s well worth it. Just before you think the chicken is approaching doneness, baste it with your sauce of choice. Doing this at the end will keep the sugars from burning and becoming bitter.

Serve with Creamy Coleslaw and Coconut Rice and Beans for the full on Belizean experience and don’t forget the cold Belikin.

Traditional Meatloaf

 

 

 

 

 

 

 

 

OK. I am not a huge fan of Meatloaf. (Unless we are talking about the album “Bat Out of Hell” which is another topic all together) As a matter of fact, with the exception of pate and, of course, sushi, I am not a fan of “formed” foods at all.  That being said, Rob loves the stuff and has badgered me on and off for about 8 years to make Meatloaf for him. I came across a recipe that looked reasonable and after a bit of tweaking came up with a Meatloaf that even I enjoyed. Now if I could just find someone to mix and form it for me, I would probably make it  more often. This recipe makes two good sized loaves, imperative if you are going to have enough for sandwiches the next day.

2 pounds ground beef, at room temp.
2 pounds ground pork, at room temp.
1 cup celery, well chopped
3 cups onion, white or yellow, well chopped
5 eggs
1 cup unseasoned bread crumbs
4 tablespoons Worchestershire sauce
3 teaspoons salt
2 teaspoons pepper
2 teaspoons dried oregano
2 teaspons dried thyme
10 strips of bacon

1/2 cup ketchup
1/2 cup brown mustard
2 tablespoons brown sugar
2 tablespoons Worchestershire sauce

Preheat oven to 400F. In a large skillet saute onions and celery in a bit of oil until nearly soft. Allow to cool. In a separate bowl, mix together the ketchup, mustard, brown sugar and worchestershire sauce. In a large bowl gently mix together the ground meat, worchestershire sauce, eggs, bread crumbs, oregano, thyme, salt, pepper and the sauteed onions and celery. Try not to over-work the mixture. On a greased baking sheet with sides, form the meat into 2 equally sized loaves. Cover each loaf with 5 strips of bacon. Bake at 400F for 15 minutes. Reduce heat to 350F. After 30 minutes, cover the top of each loaf with the ketchup glaze and return to the oven for an additional 20 minutes. The internal temperature of the loaves should be 160F. Remove from oven and allow to rest before serving.

Serve with mashed potatoes if you know what’s good for you!

Roasted Tomato and Garlic Soup

This soup I made for the first time just recently when my new food mill arrived from the states. It is a sort of homage to Jamie Oliver in its style and execution. Everyone loved it and it got even better the second day, after all the flavors had a chance to meld together.

3 pounds plum tomatoes, halved lengthwise
1 small yellow onion roughly chopped
olive oil
1 tbsp kosher salt
fresh ground black pepper
1 whole head of garlic, cloves separated and smashed
1 1/2 tablespoons dried oregano
1 1/2 tablespoons dried thyme
1/4 teaspoon dried crushed red pepper flakes
6 cups chicken broth

Preheat oven to 400F. Slice plum tomatoes length-wise and arrange cut side up on a lightly oiled baking sheet. Sprinkle the chopped onions and garlic over the tomatoes. Drizzle well with olive oil. Sprinkle with salt, black pepper, oregano, thyme and red pepper flakes. Roast in oven for about an hour until the tomatoes are soft and bubbly.
Remove from oven and allow to cool a bit. Heat chicken broth over med.high heat. Place a food mill (use the attachement with the largest holes) over the hot broth and process the roasted tomatoes and all juices into the pot. Stir in well and allow to boil for about half an hour to thicken a bit.

One time, I had some leftover wild rice in the fridge so I tossed that in towards the end. Yummy. Also good drizzled with some basil oil (or in our region, cilantro oil)

Gazpacho

Mmmmm. Gazpacho. If there is a dish that screams summer to me, this is it. Cold and full of fresh vegetables at the peak of sun-ripened goodness. Living in Mexico, we have an abundance of nice juicy tomatoes year round so this cold soup is not quite as much a seasonal treat here as it would be back in the northeastern US. Sure, you’ll be slicing and dicing til your hands are numb but it is so worth it!

Group I
6 tomatoes – seeeded and diced
1 red bell pepper – seeded and diced
1 yellow bell pepper – seeded and diced
1 orange bell pepper – seeded and diced
1 large cucumber – peeled, seeded and diced
3 stalks of celery – diced
1/2 small white onion – diced

Group II
1/2 cup red wine vinegar
4 tablespoons lime juice
2 tablespoons worchestershire sauce
2 tablespoons minced garlic
1 tablespoon celery salt
1 teaspoon kosher salt
1/2 teaspoon cayenne pepper (or to taste)

1/2 cup fresh parsley chopped
1/4 cup scallions chopped
6 cups tomato juice

In a large non-reactive bowl or tureen, mix together all the diced vegetables from Group I. In a blender add in all the ingredients from Group II. Blend well. Add into the blender enough diced vegetables from Group I to bring it to 3/4 full. Pour in enough tomato juice to just cover the vegetables and blend well. Pour blended mixture into the large bowl over the remaining diced vegetables. Stir in the remaining tomato juice, parsley and scallions. Cover and chill well. Serve cold with a drizzle of olive oil over the top.