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Posts Tagged ‘canned tomatoes’

This is sort of an odd chili. In fact, I’m only calling it “chili” because it’s a stew with Mexican spices.

It may not be authentic, but it sure is delicious. Feel free to add more veggies to this or to twist the spicing- it was mostly a way to use up veggies I had on hand!

BUTTERNUT SQUASH CHILI

Makes roughly 7 bowls

INGREDIENTS:

1/2 cubed butternut squash

1/2 onion

10 cloves of garlic

1 can red kidney beans, black beans, or soybeans (or 400g beans not-from-a-can.)

2 cans diced tomatoes

1 cup broth, water, or tomato juice

1 tbsp chili powder

2 tsp cumin

2 bay leaves

1 tsp cinnamon

3 tbsp olive oil

1 tbps chipotle powder OR 2-3 dried chipotle peppers, broken up

1 tsp balsamic vinegar

1/4 cup sundried tomatoes

Cayenne pepper (optional)

Tabasco (optional)

Salt and pepper (to taste)

1. Combine cubed squash, onions, and garlic. Cook in olive oil until squash becomes slightly tender.

2. Add beans, broth, spices, and canned tomatoes.

3. QUICK METHOD: Cook until squash becomes soft and you can cut it with a fork, stirring often.

NOT-SO-QUICK METHOD: Bring to simmer for ten minutes, then turn heat to lowest setting, cover, and cook for up to two hours, stirring occasionally.

4. Top with shredded cheese.

 

CARNIVORES: I plopped some chicken in this for my husband, and he claims it went very well.

VEGANS: Skip the cheese and you’ll be fine.

FUCK YOUR CARB PROBLEMS: Rude! Also, serve over brown rice or with tortilla chips.

LOW CARB SUPERHEROES: Serve over cauli-rice, replace beans with soybeans or ground meat.

 

  • Calories: 115.1
  • Total Fat: 0.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 270.5 mg
  • Total Carbs: 25.7 g
  • Dietary Fiber: 7.9 g
  • Protein: 4.9 g
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The following recipe comes from the Something Awful Forums; which is the best thing on the internet. Their Goons With Spoons subforum is a great place for both amateur and professional cooks to ask questions and share ideas, and there’s literally no culinary query that goes unanswered. Also has an Iron Chef competition.

Make this recipe for when you have people over, or when you need a lot of leftovers. And use fresh ginger, dammit!

PEANUT-SQUASH STEW, thanks to SA goon EVG for posting the original

MAKES FIFTY THOUSAND SERVINGS

1 cup peanut butter

1 butternut squash (or other winter squash), peeled, cored, and cut into cubes

1 can tomatoes (not whole, but not sauce)

12 oz tomato juice (I have used V8 juice in this recipe with good results, but I’ve also forgotten the juice component altogether and used water or broth sparingly to thin it out.)

200g tofu, sliced or diced

1 cup cilantro

5-6 cloves of garlic

3 TBSP ginger

1/2 onion

Thyme

Red pepper flakes/cayenne (optional)

Black pepper

Olive oil

Oregano

1. Get your squash all naked and spread wide open. Awww, yeah.

2. Cut it into bite-sized (or smaller) cubes. (This part should not be sexy.)

3. Saute squash chunks in olive oil, along with tofu, red pepper, onions, ginger, and garlic. Cook until squash starts to soften, ~10-15 minutes.

4. Add juice, tomatoes, salt (to taste), and other spices. Simmer until squash is tender (~5-10 minutes).

5. Add cilantro, then peanut butter.

6. Stir peanut butter in until mixture becomes orangey in colour. Continue to simmer until stew reaches required thickness- I find that it’s a fine thickness shortly after the peanut butter is added, but your mileage may vary.

7. Serve in a variety of ways, as follows:

INTERESTED-IN-CARBS PARTIES: Rice, either white or brown.

LOW-CARB CHAMPIONS: Shredded chicken.

LOW-CARB VEGETARIANS WHO ARE INSANE PEOPLE LIKE MYSELF: Nothing! It’s very good on its own. Or cauli-rice.

CRAZY PEOPLE: AAA batteries.

This stew is great for a few days in the fridge, and it reheats well. Perfect for lunches. It’s also vegan and incredibly kid-friendly. Feel free to put some dark leafy greens like spinach or kale in it. This is FILLING AS HELL. Trust me, I really don’t recommend adding the rice at all. I’ve also used lovage in this recipe instead of cilantro (my husband is bad at herbs) and it was surprisingly good, so feel free to switch out the cilantro if you don’t like it.

NUTRITIONAL INFO:

  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 371.0
  • Total Fat: 28.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 133.0 mg
  • Total Carbs: 24.2 g
  • Dietary Fiber: 4.4 g
  • Protein: 11.6 g

Here’s the link to the original thread, and an ACTUALLY RELATED PICTURE which I did not take:

Image

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In college, my friend Sean always used to make what he called “three things from a can.” These concoctions were pretty much what they sounded like, plus a healthy dose of seasoning. They almost always turned out well.

This is my four-years-post-undergrad version of that. Although at 30 carbs a serving, it’s not particularly low-carb, it’s totally vegetarian, chock full of protein, and full of stuff that’s generally good for you. Carnivores can definitely replace the chickpeas with shredded chicken or turkey- I think either of those will go nicely in this.

On another note, when I lived in Japan, everyone tried to convince me that cheese and curry are a wicked combo. I refused- Japanese curry is sweet and Japanese cheese is often that horrible plastic crap, and I couldn’t see them being very nice together. This, made with real Indian curry and cheddar cheese that actually TASTES like something, makes me wonder what I was missing all that time, ’cause this is the excellentness.

CHEESY CHICKPEA CURRY
Makes four medium-sized bowls or three larger helpings.

Carb count: 30 g (if four servings)
Calories: 337
Fat: 18 grams
Protein: 14 grams

Ingredients:
1 can of chickpeas (or roughly 425 g of non-canned chickpeas.)
1 can of diced tomatoes
Roughly 150 grams of cheddar cheese
2 tbsp Olive oil
2 shallots
2 cloves of garlic
Black pepper
Indian curry powder (available anywhere these days, really- I actually got mine from the Malaysian section of my favourite Chinese grocery, but the writing’s in Sanskrit and it tastes awesome.)
Cayenne pepper (optional)
Turmeric
Cumin
Fenugreek

1. Saute diced shallots and garlic in olive oil until they are tender and translucent.
2. Add chickpeas and cook, stirring frequently, for about five minutes.
3. Pour in tomatoes and add spices. Cook until hot throughout.
4. Add cheddar cheese and stir until all cheese is melted.
5. Serve by itself, or over cauliflower rice (or real rice!)

And for your unrelated picture, here’s this:

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