Julie's Vegetarian Chili
1 can Hunt's Fire Roasted Diced tomatoes
1 can Black Beans
2 cloves garlic
1 medium onion, chopped
5 mushrooms, chopped
1/2 green bell pepper, chopped
2 vine tomatoes, finely chopped
1/2 tsp cinnamon
1 tsp cocoa powder
1 Tb cumin
2 tsp mexican oregano
couple shakes red pepper flakes
salt to taste
Over medium-high heat, throw the garlic and onion in a quart saucepan with some olive oil. Sautee until translucent, then add mushrooms and peppers. Sauté until the veggies start to brown a little- it adds richness. Add tomatoes, should sizzle nicely. I stirred those around until the pan settled, and began to simmer. Then add the cans of tomatoes and beans, and all of the spices. Let simmer for about 10 minutes, then slap a lid on. Done! Best if sits for a while, and the flavors have a chance to "get happy." But we ate ours within the day, because it was so delicious :) Enjoy!
Now this morning, I was craving something delicious and baked. Scones or rolls or biscuits...wasn't sure which. So I combined my knowledge of those recipes to create this one. The result is like a drop biscuit, but with a bit more crunch to it. Perfect actually, for dipping in that Chili!
Scone-Biscuit-Bread-Rolls
2/3 cup whole wheat flout
2/3 cup white flout
1/4 tsp salt
1 1/2 tsp baking powder
1 Tb sugar
1/4 stick of butter
1 egg
1/2 cup milk
I recommend using King Arthur Flour. Whisk dry ingredients, cut in butter. Whisk the egg and milk together, add to dry ingredients. Stir together to form a dough that is too wet to roll out, but holds it's shape. Will be lumpy! Drop into six bigger than golf-ball but smaller than tennis-ball sized biscuits. Bake in 375 degree oven for about 20 minutes. Possibly longer. Our oven is temperamental, so I'm never sure how long things are supposed to take! Joys of apartment living.
Enjoy :-)
No comments:
Post a Comment