Category Archives: recipes
Several people have asked for my super easy chili recipe, so here it is:
Ingredients (makes 4-6 servings)
1 pound ground beef
2 cans kidney beans (drained)
2 cans tomato sauce
5-6 cloves of garlic
2 green bell peppers
1 large red onion
Salt and pepper
Chop the vegetables and add to a large skillet or non-stick pot
Use caution when cutting the jalepenos. If you don’t want hot chili, remove the seeds.
Add ground beef. Season with salt, pepper, chili powder, and cayenne.
Saute until beef is thoroughly browned.
Add tomato sauce and kidney beans
Add more chili powder and cayenne pepper until you have achieved your desired level of heat.
Simmer covered for 15-20 minutes.
Serve with sour cream and grated cheese (optional). Also goes great with cornbread.
I have a vegan variant to this recipe. I use tempeh and add corn as an extra veggie.
If you use tempeh, chop it into small squares. Add grapeseed or another flavorless oil. Then add chili powder and saute until tempeh cubes are completely covered in chili powder. Then add vegetables and saute until onions are translucent. Follow the recipe from there.
I’ll post a picture of my chili the next time I make it, probably next week.
Not your grandma’s chicken soup. I make this soup when my husband or I aren’t feeling well. It’s easy to make, and fast. Yes, you can roast a chicken and make broth but this soup is for days when you don’t really feel like doing much. Before I was gluten free, I would add Grandma’s Frozen Egg Noodles, and it was delicious.
I pair the soup with Against the Grain’s baguettes and make garlic/basil butter for the bread. Delicious.
1 pound chicken, chopped into small pieces
2 green bell peppers
1 bulb garlic, peeled and chopped
1 red onion
Bag of frozen veggies (peas, carrots, corn)
6 small red potatos
Heat olive oil in a pan or pot. Add garlic, onion and bell pepper. Saute chicken until thoroughly cooked.
Chop ginger root into small pieces. Cut up lemongrass stalk and grind lemongrass. Add to chicken.
Add rosemary, sage, and thyme. I use fresh herbs but dried will also work well.
When chicken is cooked, add chicken broth. I use 2 quarts. Add potatos. Simmer 30-45 minutes.
Add salt and pepper to taste.
Without the garlic bread (for which I used Against the Grain’s Gluten Free French Loaf and butter), this meal is vegan. I’m cutting out dairy but didn’t want to throw away half a loaf of awesome bread.
So vegetarian and gluten free. Vegan if you have vegan bread. You can use olive oil, garlic and basil to make a nice topping for garlic bread. Broil on high for about 3-5 minutes, watching closely for your kitchen to catch on fire. Such is the life of someone who doesn’t broil very often. BUT I DID NOT BURN MY BREAD TODAY.
Sauteed Salad with Honey Ginger Balsamic Vinagrette (Vegan)
You will need:
Salad (I used a mesclun salad, but any base will do)
Cold veggies – any you like, I used carrots, celery, radishes, cherry tomatoes, cumber and an avocado
Veggies for sauteeing: I used snap peas, baby bella mushrooms, a yellow bell pepper, and an orange bell pepper. This would also be great with asparagus.
Extra firm Tofu
3 cloves Crushed Garlic
Salt and Pepper to taste
Optional: Daiya “cheese”
In a tofu press, press the tofu until as much water as possible has been drained. Then pour in a small bit of olive oil and 2-3 tablespoons of balsamic vinaigrette. Marinate for at least an hour.
Wash your salad and vegetables thoroughly. Chop veggies, setting cold veggies in one bowl and hot veggies in another bowl. Set out plates with your base salad and the cold veggies so you have them ready for later.
Chop about 1 tablespoon of ginger root into very small pieces (or grind).
Crush or grind at least 3 cloves garlic.
In a large skillet, heat olive oil, several tablespoons of balsamic vinaigrette, and 2-3 tablespoons of honey. When water begins to evaporate from vinegar, add garlic and ginger root. Cook until fragrant. Add hot vegetables.
While the ginger and garlic are cooking, take out tofu and cut into small squares. Toss squares with remaining marinade. Add to oil/vinaigrette mixture. Cook for 1-2 minutes, until squares are thoroughly saturated. Add veggies to be sauteed. Saute veggies until tender and fragrant.
Add hot veggie/tofu mixture to salad, making sure to pour any extra oil/vinaigrette mixture onto salads. Salt and pepper to taste.
The daiya cheese tasted good, but honestly the salad didn’t need it. I won’t add it when I make it again, but I will add asparagus.
This salad was unexpectedly satisfying and flavorful. The honey and balsamic vinegar compliment one another nicely, and the olive oil & avocado are healthy fats. This meal is high in fiber and nutrients. It is NOT a cheap salad to make unfortunately, but it is delicious. I will be making this salad for a future episode of #cookingwithjoanne on Twitter.
Whatever veggies you have on hand. Today I had:
Carrots – 3
Celery – 3
Red potatoes -4
Mushrooms – 9
Can of corn
Can of green beans
Half clove of garlic, chopped.
1 ½ cups green lentils.
Cayenne pepper (because John has a cold)
1 carton vegetable stock
(I WISH I HAD AN ONION BUT DID NOT)
Chop vegetables, except for mushrooms and lentils, throw in a large pot and add garlic, salt, pepper, curry powder and turmeric. Be generous with the curry powder and turmeric. Saute with olive oil for about 10 minutes, until vegetables are well coated with spices.
Add vegetable stock, bay leaves, mustard seeds (however many you want), additional curry powder, ginger powder, fennel, large amount of poultry seasoning, dash of cayenne. Bring to a boil.
Boil for 10 minutes.
Add lentils and mushrooms (if you are using mushrooms)
Simmer for 15 minutes. Add brown sugar and cinnamon to taste.
Simmer 5 more minutes.
Allow to sit for 5-10 minutes, a nice gravy will form.
Goes great on its own, would also go great with basmati rice. Would probably also go nicely with coconut milk or plain yogurt. Lots of possibilities.