1 can (15.5 ounces) garbanzo beans, rinsed and drained
1 can (15.5 ounces) kidney beans, rinsed and drained
1 cup dried lentils (8 ounces), sorted and rinsed
1 large vegetarian vegetable or chicken bouillon cube, crumbled (we used chicken)
1 envelope (1.25 ounces) chili seasoning mix (we used hot flavored chili seasoning mix)
3 cups water
1 can (10 ounces) diced tomatoes and mild green chilies, undrained (we used a can of original Rotel)
1 can (15 ounces) tomato sauce
Take a 3- to 4-quart slow cooker out (we used a 4-quart) and mix together all the ingredients in it except for the tomato sauce and diced tomatoes.
Put the lid on the slow cooker and set the heat to LOW, cooking for 8 to 10 hours (we went with 8 hours).
Take the lid off and stir in the tomato sauce and diced tomatoes, putting the lid back on afterwards. Turn the heat setting up to HIGH and let the chili cook for an additional 5 minutes or until all of it’s heated through (5 minutes was good for us).
Supposed to serve 8 (about 1 cup per serving).
This is a spicy dish that’s so filling and it’s easy to make. You can turn this into a vegetarian dish simply by using a vegetable bouillon cube.
Recipe source unknown. We weren’t paid in any form to promote Rotel.
3 cups red-skinned potatoes, cut into chunks (about 1 lb.)
½ cup shredded onion
½ cup shredded carrot
1 tsp. kosher salt
½ tsp. black pepper (we used freshly ground black pepper)
¼ tsp. freshly grated nutmeg
6 Tbsp. unsalted butter
6 Tbsp. all-purpose flour
1 cup milk (whole or 2%) (we used whole milk)
8 cups spinach, stemmed, thinly sliced
8 oz. shrimp, peeled, deveined, and halved lengthwise
2 cups heavy cream
1 Tbsp. minced lemon zest
Tabasco sauce and salt to taste
Lemon zest for garnish (garnish optional)
Take a large pot or Dutch oven out (we used a large pot) and add all the “Simmer” ingredients to it. Bring the mixture up to a simmer and continue to let it simmer for 15 minutes.
When there’s somewhere between 3-5 minutes left for the soup to be simmering, take a saucepan out and melt the butter in it over low heat. Once the butter’s melted, whisk in the flour long enough for the mixture to get smooth. Now whisk in the milk, stirring continuously for 2 minutes (make sure you get the edges of the saucepan as well when you stir so there’s no flour lumps anywhere). Once the soup’s done simmering, stir the milk mixture into it.
Add the spinach and shrimp to the soup, continuing to let the soup simmer long enough for the shrimp to get cooked through (about 3 minutes).
Take the pot off the heat and stir in the heavy cream and tablespoon of lemon zest. Season with tabasco and more salt if you want (we did). Garnish with extra lemon zest (if you’re using it).
Makes 4 servings (roughly 2 cups per serving).
This is such a great dish to enjoy when it’s cold outside. If you don’t like heat then you can skip on the Tabasco but we think it took the soup to another level of yumminess !
1 ½ pounds boneless pork should or pork stew meat, cut into ¾-inch cubes
1 tablespoon cooking oil
3 medium onions, coarsely chopped (1 ½ cups)
2 (14-ounces each) cans reduced-sodium chicken broth or vegetable broth, or 3 ½ cups chicken stock (we used reduced-sodium chicken broth)
1 teaspoon dried thyme, crushed
1 teaspoon dried oregano, crushed
1 teaspoon lemon-pepper seasoning
½ teaspoon salt (we used kosher salt)
¼ cup all-purpose flour
1 (16-ounce) package frozen whole kernel corn
1 pound tiny new potatoes, halved (we used red potatoes and we quartered ours so that each piece could easily fit in our mouth)
2 cups fresh green beans, cut into 2-inch pieces, or frozen cut green beans (we used fresh green beans)
Warm corn bread muffins (optional) (we didn’t use them)
Pre-heat your oven to 325 degrees. Take a 4-quart Dutch oven out and pour the oil in. Once the oil’s hot, add half of the meat in and cook it long enough for it to get browned. Take the meat out and leave it off to the side for now. Add in the remaining pork as well as the onions and cook until the meat’s browned and the onion’s tender. Add the first half of the pork back into the Dutch oven now. Leave ½ cup of the broth off to the side. Mix in the remaining broth as well as the thyme, oregano, lemon-pepper seasoning, and the salt. Turning the heat up if necessary, bring the mixture up to a boil. Take the dutch oven off the heat, covering it tightly (we just put the lid on the Dutch oven) and sticking it in the oven to cook for an hour.
In a small bowl, mix together that ½ cup of the chicken broth as well as the flour together. Once that hour’s passed, take the cover off the Dutch oven just long enough to stir in the flour mixture, followed by the corn, potatoes, and the green beans. Put the cover back on your Dutch oven and let it cook for an additional hour or until the meat and vegetables are both tender and the broth mixture’s thickened. Serve with the muffins (if you’re using them).
We love eating this dish. It’s hearty, filling and is just perfect to eat on a cold day.
Gochujang sauce (you can usually find this in the asian or ethnic section of your grocery store) for dipping (optional) (we used Annie Chun’s gochujang sauce)
Preheat oven to 425 degrees. Take a baking sheet out and line it with aluminum foil (for easy cleanup).
Trim Brussels sprouts and cut in half, making a small incision in the inner core afterwards.
Put Brussels sprouts on the lined baking sheet and toss them with the peanut oil. At this point you could season the Brussels sprouts with the salt and pepper but we didn’t. Make sure all the Brussels sprouts have the cut side facing down on the sheet before moving onto the next step.
Stick the baking sheet in the oven for 20 to 25 minutes, flipping the Brussels sprouts over half-way through. For us, we flipped ours over after 10 minutes and they were done after an additional 5 minutes in the oven. Serve immediately with the gochujang sauce (if you’re using it).
This is such a wonderful way to enjoy Brussels sprouts. If you’re going to introduce someone to Brussels sprouts, we think roasting is the way to do it.
We weren’t paid in any form to promote Annie Chun’s.
2 medium sweet potatoes, peeled and cut into 1-inch pieces
1 medium red bell pepper, seeded and cut into ½-inch pieces
½ cup coarsely chopped onion (1 medium)
1 fresh jalapeño pepper, chopped
1 clove garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon cayenne pepper
3 cups vegetable broth
1 (15-oz.) can black beans, rinsed & drained
1 (14.5-oz.) can diced tomatoes, undrained
1 cup frozen whole kernel corn
¼ cup snipped fresh cilantro
¼ cup lime juice
Take a large Dutch oven out and pour the oil in, setting the heat to medium-high. Once the oil’s hot, add in the sweet potatoes, red bell pepper, onion, jalapeño pepper, and garlic. Stir now and then for 4 minutes or until the peppers and onion are tender.
Stir in the chili powder, cumin and cayenne pepper, turning the heat down to medium afterwards. Put a lid on the Dutch oven for 7 to 8 minutes or until the sweet potatoes are tender, stirring now and then.
Take the lid off and add in the broth, beans and tomatoes. Wait for a boil to occur, stirring now and then. Add in the frozen corn, stirring to mix it in. Turn the heat down so it’s at a simmer and let it cook for 15 minutes.
Turn off the heat and stir in the cilantro and lime juice. Serve right away.
This is one of mommy’s favorite stews and whether you’re a vegan, vegetarian, or an omnivore, it’s likely this will become one of your favorites as well. The only problem with this dish is that the spices tend to create a burnt bottom to the pot and therefore a few of the vegetables will have a few burnt looking spots but trust us, the stew doesn’t taste burnt. It’s really nice having that sweetness from the sweet potatoes to counterbalance the heat in this stew.
1 lb. bulk Italian sausage (we used Hot Italian sausage)
2 tsp. butter (we used salted butter)
1 lb. sliced fresh mushrooms (we used baby bella mushrooms)
2 garlic cloves, minced
½ tsp. salt (we used kosher salt)
¼ tsp. pepper (we used freshly ground black pepper)
2 cups heavy whipping cream
Minced fresh parsley, optional (we didn’t use it)
Cook the pasta based off the directions that are on the package they came in.
While the pasta’s cooking, take a large skillet out and add the sausage to it, setting the heat to medium. Let the sausage cook for 4 to 6 minutes or until fully cooked, breaking it up into bite-size pieces during that time. Drain off any grease that’s in the skillet and put the sausage on a plate for the time being.
Using the skillet you cooked the sausage in, add the butter to it, leaving the heat at medium. Once the butter’s melted, add in the mushrooms, garlic, salt and pepper. Put a lid on the skillet and let it all cook for 4 minutes, stirring once in a while. Take the lid off the skillet and stirring continuously, let it cook for an additional 2 to 3 minutes or however long it takes for the water to evaporate and the mushrooms to get tender.
Stir the heavy whipping cream into the skillet and wait for boiling to occur. Once boiling, turn the heat down and let it cook for 8 to 10 minutes or until the sauce looks like it’s thickened up a little (10 minutes did it for us). Add the sausage back into the skillet, stirring to combine and let it cook just long enough for the sausage to get heated through. Drain the pasta and serve the sauce over it, topping it with the parsley (if you’re using it).
This recipe came from Taste of Home.
We weren’t paid in any form to promote Taste of Home.
Hi everybody, like we promised in our last post, we’re back ! This recipe made us fall in love with Delicata squash not only for its flavor but also for the fact that it’s a winter squash who’s skin you don’t have to peel (the Delicata has thin skin like zucchini).
½ cup maple syrup (we used 100% maple syrup)
¼ cup packed fresh sage leaves
2 ½ pounds Delicata squash, ends trimmed, halved lengthwise, seeded and sliced into 1-inch half moons*
1 Tbsp. olive oil (we used Colavita extra-virgin olive oil)
½ tsp. salt (we used kosher salt)
Preheat the oven to 400 degrees. In a small saucepan (make sure the one you use has a lid) mix the syrup and sage leaves together. Bring the syrup up to a simmer and afterwards turn the heat down to low. Put a lid on the saucepan and let it cook for 15 minutes**. Once 15 minutes have passed, set the saucepan off to the side, keeping the lid on the pan still.
While the syrup mixture’s cooking, take a large mixing bowl out and add the sliced squash in followed by the oil and salt. Toss the squash slices to ensure that they’re fully coated in the oil and salt. Take a baking sheet out and line it with foil. Lay out the squash on the lined baking sheet, making sure everything is evenly spread out and in a single layer. Stick the baking sheet in the oven for 20 minutes. Pull the sheet out of the oven after the 20 minutes has passed and pour the maple syrup-sage mixture as evenly as you can over the top of the squash. Stick the baking sheet back in the oven for an additional 20 minutes or until the squash is browned and tender (20 minutes worked for us).
*Out of the squash that we bought, once we halved our squash, we got 5 slices out of each half.
**Our syrup kept trying to boil over even when the heat was set to low so we just had to stand there, holding the saucepan as close to the stovetop as possible without the heat causing the syrup mixture to boil over.
This is a fairly easy dish to make. Being our first time trying Delicata squash, we weren’t sure how this would taste but it actually turned out scrumptious and this is coming from someone who would’ve passed this recipe up if it hadn’t been for mommy !
We got this recipe from a Family Circle magazine.
We weren’t paid in any way to promote Colavita or Family Circle.