Beans, Carrots, Chickpeas, Corn, Dinner, Legumes, Lunch, Pepper, Vegan, Vegetables, Vegetarian, Zucchini

Vegan chili

Vegan chili

This vegan chili is very filling and quickly made its way into our rotation of favorite dinners. It’s got protein from the beans and chickpeas, lots of vegetable and lots of spices. It’s very tasty and sort of sweet and doesn’t give you that heavy feeling some chili can. We get three dinners out of one batch so it’s a lifesaver during crunch time.

The recipe is based on the vegetarian chili recipe from Archie Moore’s, a small chain of American-style restaurants around New Haven. Most people go there for their wings but I almost always got a bowl of veggie chili. This is a vegan replica of that, the only missing ingredient being shredded cheddar cheese used as a topping. I eat the chili with tortilla chips so I find it filling enough without the cheese and don’t really miss it, but (vegan) cheddar cheese can be added as a topping. I like this adapted recipe so much, I was not even tempted to go back for the original the last time I visited New Haven.

I use a large 7.5 quart (7 liter) pot to cook the chili and it is much too big. The second largest pot I have, however, is 3.2 quarts (3 liters) and wouldn’t give me enough room to stir. A pot of any size in between should work well.

It takes a while to get all of the ingredients ready. To cut down on prep time, I get the onion, garlic, spices, broth, and tomato sauce ready before I begin and I prepare the rest of the ingredients while cooking. I chop up the carrot while the onion is cooking, I open the remaining cans while the sauce is cooking, and I chop up the remaining vegetables while the sauce with the legumes and corn are cooking. The zucchini and peppers do overcook when the chili is reheated, so if you’re making ahead, add them in when reheating, and simmer them for 15 minutes before eating.

My absolute favorite tortilla chips for this chili are multigrain scoops. They’re little edible spoons! And there’s something about the multigrain that makes the chili taste even heartier and tastier. These chips are very hard to find in my neighborhood so I order them online and sometimes they arrive in good condition and sometimes they arrive mostly crushed, so I don’t always get my first choice. Regular scoops taste too salty for me so my second choice is tortilla chips that are made in store in our grocery store. They’re thick enough to allow me to scoop up the chili, don’t have much salt, are very inexpensive, and remind me of homemade tortilla chips. Homemade tortilla chips are fairly easy to make from corn tortillas if you cut some tortillas up into triangle shapes and they are so, so good warm. But you have to have the patience and/or tools to fry them. I, for one, have never had this with homemade tortilla chips.

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Berries, Blackberries, Breakfast, Brunch, Fruit, Nuts, Pancakes, Peaches, Pecans, Quick, Raspberries, Vegetarian

Dutch baby with summer fruit, pecans, and Nutella

Dutch baby with summer fruit, pecans, and Nutella

Summer has come and gone and now that our apartment no longer turns into a sauna everyday, I have free rein over the oven again, which means that I can restart my tradition of weekly dutch babies. It has been a little over two years since I posted my first recipe on here and two years later, my dutch baby obsession is still going strong. This one is large enough to share, unlike the first one, which has not served two people since we got our larger cast iron pan.

When we’re feeling fancy, our favorite toppings are summer fruit and Nutella. I sometimes add chopped pecans to the dough, but I’m not always in the mood for them. I have also made a few changes to my technique. I don’t cook the fruit in the oven anymore. Instead, I prepare it while the oven is preheating, put it in little porcelain bowls, and place the bowls on the warm potion of the stovetop until the dutch baby is ready to come out of the oven. This warms the fruit up a little bit. If the fruit is not very ripe, I also sprinkle some powdered sugar on it to sweeten it up a bit. The Nutella goes in a little porcelain bowl as well because my stovetop gets warm enough that it would melt the plastic jar if I tried to heat it up directly. I learned this the hard way, by mutilating our immersion blender.

The dutch baby lessons I’ve learned since my first post is that it’s a pretty failproof recipe as long as I use whole milk, and that it absolutely has to be eaten right away. If you don’t eat it right away, my obsession with this pancake will baffle you, as it baffles me the few times it ends up cooling on me before I can dig in. So if the person you’re sharing it with ends up needing to do their bathroom activities as soon as the dutch baby is ready to come out of the oven — does this happen in other families or just ours? — then turn off the oven and keep the dutch baby in there until they’re back because slightly burnt dutch baby is better than cold dutch baby, trust me.

Also, if you’re feeling lazy and can’t be bothered with the fruit or pecans, it is still delicious served the traditional way, with just the powdered sugar, some drizzles of freshly squeezed lemon juice, and maybe some maple syrup.

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Breakfast, Brunch, Chickpeas, Dinner, Eggs, Lunch, Quick, Vegetarian

Poached Eggs in Tomato Sauce with Chickpeas and Feta (Shakshuka)

Poached Eggs in Tomato Sauce with Chickpeas and Feta (Shakshuka)

This poached egg, tomato, and feta dish is quick and easy to make, tasty, and hearty enough to be breakfast, brunch, lunch, or even dinner. We usually only poach as many eggs as we eat on the day we make it and save the rest to reheat and serve with fried eggs. This shakshuka is slightly spicy. For a bit more spice, I would use either two jalapeños or increase the chili powder to 1/2 teaspoon (2.5 mL). Serve with good bread or warmed pita or tortilla.

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Dinner, Lamb, Lunch, Meats, Side

Pistachio Masala Lamb Chops with Rosemary Roasted Potatoes

Summer is officially over, which hopefully means that even those of you without temperature controlled apartments have regained use of your oven. What better way to celebrate than to heat it up and cook lamb chops smothered in pistachios and spices.

This recipe calls for meat masala, an Indian spice mix. If you can’t find it, you can use garam or chaat masala instead. I initially got my masala spice mix when I first made chana masala, an Indian chickpea dish, and it quickly became my husband’s go-to spice when he cooks meat, fish, and even fried eggs. We sometimes put it on homemade popcorn. If you can’t find it or if you’re not convinced of how versatile masala can be, you can use a sprinkle of each of the main ingredients it contains instead: ground coriander, cumin, fennel, and black pepper.

We usually get three lamb loin chops, one each plus another to share, so the recipe yields three pork loin chops and two servings of roasted baby potatoes on the side.

P.S. Yesterday was the first anniversary of my first post!

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Crumble/crisp, Dessert, Fruit, Peaches

Peach and Pecan Crumble à la Mode

Peach and Pecan Crumble à la Mode

Celebrate the end of summer with a tasty peach and pecan crumble! This recipe is adapted from Smitten Kitchen and it has served as a summer dessert staple for us since it was first posted. We’ve made it on several occasions, and we’ve been making quite a few changes along the way, but it is not a fussy crisp and always turns out well. The only thing to watch out for is the ripeness and natural sweetness of the peaches, which determine the amount of sugar you’ll want to add to the filling. We always eat it with vanilla ice cream, so we make it tart to compensate for the sweetness of the ice cream and add very little sugar when the peaches are already very flavorful. See the tips section for modification suggestions.

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