June 21, 2013

Summer Vegetable Chili

This is a wonderful, fresh chili for summer! Make use of whatever garden veggies you have such as corn, onion, zucchini, green pepper, and tomatoes. The beans and mushrooms make it a substantial, filling meal. It's fairly mild, so you can choose to add more spiciness to suit your palette. I love adding ground chipotle powder to give it a nice smoky kick, but you can also use cayenne pepper, poblano pepper, jalapeno, or more chili powder to heat it up. My husband loves taking it for his work lunch during the week. The recipe from Food Network suggests serving with warm corn tortillas.

Vegan, gluten-free
Adapted from Food Network

1 medium onion
3-4 cloves garlic
2 cups fresh sweet corn (can use frozen)
8 oz. sliced mushrooms
Two 15 oz. cans pinto beans, rinsed and drained
15 oz. can diced tomatoes (or fresh)
1 heaping Tbsp. chili powder
2 tsp. cumin
2 Tbsp. olive oil
Salt/pepper to taste

Optional additions: zucchini, green pepper, poblano pepper, jalapeno, chipotle powder, cayenne pepper
Optional toppings: cilantro, green onion, cheddar cheese, Greek yogurt/sour cream, etc.

Mince garlic and dice onion.
In a large pot over medium heat, add olive oil and onion. Saute for a couple minutes.
Add garlic, cumin, and chili powder. Stir and cook for 3 minutes.
Add mushrooms and corn. Cook 5 more minutes.
Add beans and tomatoes with juice.
Increase heat and bring to a boil. Then cover, reduce heat and simmer 20 minutes.
Salt/pepper to taste.

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June 11, 2013

Hawaiian BBQ Quesadillas

One of our all-time favorite pizzas is "Hawaiian style" with BBQ sauce, pineapple, red onion, and cilantro. It's a combination we crave often, but some nights lack the time to prepare an actual pizza. So a while ago I started making these simple, quick pita pizzas which we find are a fantastic substitute to satisfy our pizza craving. Now I've started using the ingredients in these quesadillas as well, which is even faster. You'll notice there aren't specific measurements listed below, as I tend to vary it a little each time (though there always seems to be a small mountain of cilantro and pineapple - yum!) Add as much as you want to your taste and enjoy!

Vegan (with dairy-free cheese), gluten-free (with gf tortillas)

Pineapple tidbits, halved
Red onion, sliced
Cilantro, roughly chopped
BBQ sauce
Shredded dairy-free cheese (I use a 3 cheese blend)

On a skillet over medium heat, place a tortilla and lightly sprinkle with cheese.
Add cilantro, pineapple (excess juice removed), onion, and drizzle with BBQ sauce.
Top with another light layer of cheese.
Place another tortilla on top and let heat for about 10 minutes, turning halfway through until cheese is melted.

*Note: for easier flipping, just use one tortilla per quesadilla. Fill half with the toppings, then fold the top half over.

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Looking for more quesadilla inspiration?

What's your favorite quesadilla combo?