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Posts Tagged ‘cayenne pepper’

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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I have no choice. I’m from Upstate NY; I MUST eat a combination of beans and greens at every opportunity.

Our Bountiful Basket this week included a whole whack of collard greens, as well as carrots, celery, and a load of other goodies. To be honest, I thought the collard greens were kale- except I hate kale, so I was pleasantly surprised, after resigning myself to a prickly mouthful of utter shit, to see that I had some real edible greens to work with! (Sorry, kale lovers. I know there are many of you, but I just can’t join your numbers.)

This dish is awesome, if for no other reason than it’s totally customizable. If you haven’t noticed, most of the stuff I post has that quality. I do this on purpose- my husband hates 85% of vegetables, although he’s getting better, I don’t eat meat, he doesn’t eat carbs (and I try to limit my own intake, although not hugely.)

I’ll post my suggestions for customizing this dish after the recipe. By the by, I should say this is based on a recipe from Bistro Katie for a white bean and kale casserole. Enjoy!

(By the way, if you’re a displaced Upstate New York-er like myself, you might enjoy this blog about Upstate cuisine. You would not, however, enjoy my least favourite aunt’s recipe for chicken riggies.)

BEANS AND GREENS CASSEROLE

Serves 2, maybe 4

You need the following:

1 bunch collard greens, kale, or spinach (you could use frozen or canned, if you want, but whyever would one?)

1 carrot

2 ribs of celery

1 diced tomato

Broth of your choice (roughly 1 cup or less)

1 ear of corn, kernels cut off (use frozen or canned here if you like, it’s just corn!)

1 can beans (the original recipe called for white beans, and I did buy some, but the noodlebrain at Albertson’s forgot to put them in my bag! No matter, I used a can of kidney beans and they turned out great. Stick to beans in the “seems legit for something European-tasting” family and you’ll do fine.)

1/2 onion

Garlic (as usual, I insist you use as much garlic as you want. I am Greek and therefore refuse to limit anyone’s garlic consumption.)

Olive oil

Balsamic vinegar

Thyme

Rosemary

Paprika

Basil

Dill

Cayenne Pepper

1/2 cup almond flour

1/2 cup grated, shredded, or “shaky” Parmesan cheese (Because I am a ridiculously huge fan of Home Movies [and anything that Brendon Small does], I refer to the kind of Parmesan you buy that resembles sawdust as “shaky cheese.” I buy it at all because my husband insists, even though I normally frown on that sort of thing.)

INSTRUCTIONIFICATION:

1. Preheat oven to 350 F.

2. Chop the onions, carrot, celery, and garlic, and cook in a bit of olive oil. Get it to the point where things begin to soften, but not to the point where things are fully cooked.

3. In a separate saucepan (if you want to heat it up) or bowl (if you don’t care), combine the broth with the tomato and get to the simmering point (or don’t if you don’t care. This ain’t Nazi Germany, y’all, it’s shizz on a stove.) Add this mixture to the other veggies, and simmer.

4. After veggies are fairly cookified, add the greens. Cook down. This will obviously take longer depending on the age and toughness of the greens involved, but once everything looks bright, wet, and a bit smaller, you’re good.

5. Add beans and spices, then bring to a simmer again.

6. In a separate receptacle, combine the almond flour and parmesan with a couple teaspoons of olive oil.

7. Pour the delightful veggie mixture into an oven-safe casserole dish.

8. Top with almond flour-Parmesan mixture.

9. Bake at 350 for 30 minutes.

SUBSTITUTIONS:

For normal humans: use breadcrumbs instead of almond flour, and leave off the Parm if you like.

For serious low-carbers: Use soybeans or a meat instead of the other beans. Top solely with cheese if you don’t want to mess around with flour at all. You also can use any oil you prefer to olive oil.

For vegans: Leave the Parm off, and you’ll be just fine.

For Jedi: Use the Force to heat everything to the desired temperature.

As usual, my food pictures suck, so here is a shot of a handsome gentleman:

Image

If you don’t think Gul Dukat is weirdly attractive, you got problems, son.

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