Vegetable Chili and Spoon Bread

I remember eating this dish when I was in elementary school and high school. To be honest, I was never a big fan as the tomatoes grossed me out and I was a tad fearful of the zucchini chunks. Fortunately, my taste buds have gown up slightly...I still pick out oversized tomato pieces but I now enjoy the zucchini and the spoon bread is as divine as it gets. Spoon bread is similar to corn bread but much softer with more of a pudding like texture. I figure that the chili is so healthly that a little spoon bread on the side is a acceptable indulgence.











Vegetable Chili
serves 6

Ingredients

1/2 cup olive oil (very uncessary, I use less than 1/4 cup)
2 onions, roughly chopped
3 garlic cloves, finely chopped
2 red peppers, cored, seeded and cut into squares
2 zucchini, cut into cubes
1 Tbsp chili powder
1 Tbsp ground cumin
2 14oz cans peeled whole tomatoes ( save yourself the trouble and use 1 28 oz can diced tomatoes)
salt and pepper to taste
1 15oz can kidney beans, drained
1 15 oz can chickpeas, drained
1/2 cup chopped parsley
1/2 cup chopped coriander
2 Tbsp lemon juice

-Heat the oil in a deep casserole over moderate heat and add onion, garlic, and red pepper. Saute for about 5 minutes. Add the zucchini and continue to saute for 3 more minutes. Stir in chili powder and cumin and stir for a minute. Add the tomatoes, roughly chopped, with their juice. Season with salt and pepper and stir in chickpeas and kidney beans.
-Cover and simmer for 15 minutes, until vegetable are tender. Lastly stir in parsley, coriander and lemon juice to give the dish a fresh taste.
- Serve with spoon bread.

Spoon Bread

Ingredients

3 cups milk
4 oz butter
1 cup corn meal
1 tsp salt
1 tsp sugar
3 eggs, separated

-Preheat the oven to 350 degrees F. Combine the milk and butter in a small saucepan and bring to a boil. Add the corn meal, salt and sugar and whisk. Cook for 5 minutes. Cool slightly, then beat in egg yolks. Whisk egg whites until stiff and fold until the mixture. Bake in a buttered dish for about 45 minutes, until risen, golden and crusty. Serve immediately.

Pseudo-Mexican Night

Menu:
Black Bean Burgers
Homemade guacamole
Sweet Potato Fries



Spicy Black Bean Burgers
original recipe: Bon Apetit 1995
http://www.epicurious.com/recipes/food/views/654

1 15-ounce can black bean, rinsed and drained
1/3 cup finely chopped red onion or shallot
1/4 cup dry breadcrumbs
2 Tbsp salsa
1 tsp cumin
1/2 tsp Tabsaco sauce
a dash of cayenne
salt and pepper

Using a fork, mash beans in medium bowl. Mix in onion, breadcrumbs, 2 tablespoons salsa, cumin, cayenne and hot pepper sauce. Season with salt and pepper. Using moistened hands, shape bean mixture into four small patties.
In a frying pan, put a small amount of olive oil and brown patties on each side. Serve with salsa and guacamole. We always eat these as is, put you could also serve the burgers in toasted hamburger buns or enlgish muffins.

2 Servings; can be doubled.

A Delicious Way to Eat Your Greens

As a holistic health counselor, it is my job to help people live healthier, happier lives! Most people don't eat enough green vegetables and they really are superfoods. So....I am going to be adding really delicious recipes to help encourage people to eat more vegetables. Of course, life is about balance so there will be some chocolate dessert recipes to help even things out!

This chickpea stew is from the July/August 2007 edition of the Nutrition Action Health Letter.

Spicy Chickpea and Greens Stew

1/4 cup extra virgin olive oil, divided

1 large carrot, small dice

1 large onion, small dice

1 tsp. red pepper flakes (adjust if you don't like it too spicy!)

1 15-oz can diced tomatoes

6-8 cloves garlic, minced

1 lb spinach (washed in a lettuce spinner and rough chopped)

1 15-oz can chickpeas, drained and rinsed

Small bunch basil

Salt and pepper, to taste

1. Heat a large, heavy pot over medium heat (I used my large Le Creuset dutch oven and it was perfect). Add 2 Tbs. of the olive oil and saute the carrots until soft, about 2-3 minutes.

2. Stir in the red pepper flakes, tomatoes, and garlic. Simmer until most of the liquid from the tomatoes has evaporated.

3. Stir in the spinach. Simmer over medium heat until tender, about 5-10 minutes if using regular spinach (2-5 minutes if using baby spinach).

4. Add the chickpeas. Roughly chop the basil and stir into the stew, along with the remaining oil.

5. Taste and season with salt and pepper.

Serves 4...or 3 hungry people :)