Archive for the ‘Chili’ Category
As I was trolling though my recipe section, I began to notice something. I use pumpkin, a lot. From breakfast to desserts and dinner, nearly every one of my food categories contains a dish with pumpkin. Since it’s fall and canned pumpkin is everywhere, what better time to do my first recipe roundup?
Question: Do you like cooking with pumpkin? What do you like to make? Links welcome!
Happy Marvelous Monday! I hope everyone had a fun and relaxing weekend. Here are some things that are making my Monday marvelous.
This summer in Wisconsin has been stiflingly hot and sticky, which makes fall all the more welcome. I can’t get enough of the changing leaves and temps in the mid to high 60s.
A Marvelous Weekend:
Mondays are so much more enjoyable when I’ve really been able to let lose on the weekend. Yesterday we drove to my parent’s house to grill out for dinner and just hang out. Brenton also did a photoshoot of my nephew in the backyard, which turned out awesome.
Marvelous Fall Produce:
I love heading to the farmers market this time of year. Between the sweet potatoes, butternut squash and tomatoes, I’m getting a ton of inspiration for new recipes. These are the grape tomatoes I picked at my parent’s house. I could pop these like candy. YUM!
“Marvelous” Weird Bugs:
Check out this little critter that was hanging out near the tomatoes. I’ve never seen a Praying Mantis before. My mother was pretty horrified!
I love leftovers. Since I’m taking a yoga class after work and getting home pretty late (7:15), cooking is the last thing I want to do. Good think Brittney’s Sweet Potato Chili will be waiting in the fridge. I followed her recipe pretty closely, except I used less spices and cooked it on high in the slow cooker for about 4 1/2 hours.
Question: What is marvelous about your Monday?
Also, what’s the best thing you’ve ever made in a slow cooker? Feel free to link up!
Milwaukee Empty Bowls is one of the coolest charity events in town. Buy a handmade ceramic bowl for $20 and receive unlimited soup from 50 Milwaukee-area restaurants. According to their Facebook page, they raised almost $43,000 this year for local hunger programs. Wow.
Last year was our first time, and we couldn’t believe how packed it was. So much so that there was an hour wait to pick your own bowl. Therefore, we opted for the grab bag express line (where all the bowls are in a lunch sack and you blind pick one). We each walked away with great bowls, but this year I was really looking forward to picking my own.
The event on Saturday, Oct. 8 started at 10:30 am. So I figured if we got there 20 minutes early, we would be one of the first ones there and would get to pick our own. Well, we got there and the parking lot was packed. According to a volunteer, she saw people lining up at 8:45 am.
In total, we waited for an hour before we got to pick our bowls. We each liked what we picked, but to me it wasn’t worth the wait, so I think we’ll be doing to the grab bag next year (people were walking out with fantastic bowls, so it’s not like they are of a lesser quality).
Some of our favorite soups were a Wild Rice and Sherry Soup from Hotel Metro, a Pancetta and Baked Potato Soup from Alterra Coffee and a Wisconsin Beer Cheese Soup (but I can’t remember who donated it).
It was a great event and so much more organized than last year with more seating. Next year’s event is October 13, 2012 at MATC in Oak Creek, WI, so mark your calendars!
No other dish warms the heart and body like chili. But ask 100 people what makes a good chili and you’ll get 100 different answers: Beans, no beans, noodles, no noodles – you get the idea. In my opinion, the versatility of chili is what makes it loved by so many.
At our house, B and I like to play around with a regular, ground beef chili. Extras we like include mushrooms, pinto beans, celery and sliced olives. We also add a few secret ingredients (beer and coffee…shhh!). Adding these may sound weird and/or gross, but it adds more depth of flavor that complements the spices.
Although I love our chili, I was itching to try something new. Online, I came across a few recipes for pumpkin chili, and since trying Alison Sherwood’s curried pumpkin soup from her blog, Post-College Kitchen, I found a new curiosity for all things pumpkin.
Ever the skeptic but always willing to try something new, I found a pumpkin and black bean chili that I would wage my cooking reputation on – it’s that good. The fact that it’s a slow-cooker recipe and chock full of nutrients is just the sour cream on top of a perfectly crafted chili.
Pumpkin and Black Bean Chili
adapted from Taste of Home
1 medium onion, diced
1 yellow or orange pepper, diced
2 Tbsp. olive oil
3 garlic cloves, minced
3 cups water + 2 chicken bouillon cubes
2 cans black beans, rinsed and drained
1 -16 oz. package Morning Star soy crumbles
1 -15 oz. can pumpkin puree
1 -14 1/2 oz. can diced tomatoes
2 tsp. parsley
2 tsp. chili powder
2 tsp. herbs de provence
1 1/2 tsp. cumin
1. Sauté the onion, pepper and garlic in olive oil and cook until tender. Add to a 5-qt. slow cooker. Add the remaining ingredients, cover and cook on low for 5 hours.
2. When serving, top with sour cream and a biscuit.
This chili is easy, healthy and delicious. The pumpkin flavor takes a backseat to the chili powder and herbs de provence. Also, don’t worry about this dish tasting like pumpkin pie. I’ve learned that pumpkin by itself is pretty bland and tends to bring out the other flavors you add to the dish, which is why a pumpkin pie tastes like ginger, cinnamon and cloves.