This is a really simple vegetarian chilli that we make quite a bit. It is tasty with nachos, on rice, with baked potatoes, etc, etc.
It also freezes really well so we always have a few bags in the freezer ready for “Oh dear, what shall I cook?” dinners.
Think of this as a base and, if you follow these rough proportions, you can make all sorts of changes. Switch out one or more cans of kidney beans for black beans, add mushrooms or capsicum alongside the onions, do your own spicing, etc, etc.
- Tablespoon of frying oil (canola, light olive oil, etc)
- 2 onions (roughly chopped)
- 2 cans kidney beans in brine (drained)
- 2 cans chopped tomatoes in juice
- 1 packet el paso chilli spice mix
- 250gm frozen chuckwagon corn (mix of corn, peas, capsicum, etc)
I often double or triple this in a large stockpot.
- Chop the onions and fry at medium heat until somewhat cooked/translucent.
- Drain the kidney beans and add.
- Add the tomatoes (don’t drain them).
- Add the spice mix.
- Bring to a simmer and keep it that way for 30 minutes.
- Add the frozen veges and simmer for another 5-10 minutes.
From Healthy Food Guide March 2013.
- 1-2 eggplants sliced
- olive oil
- 1 red onion, finely sliced
- 2 cloves garlic, finely chopped
- 400g can chopped tomatoes
- 2 tablespoons sun-dried tomato pesto
- 1 teaspoon sugar
- 1 red chilli, finely chopped
- 3 tablespoons fresh basil
- Preheat oven to 190c. Arrange eggplant slices on a baking tray lined with baking paper. Spray/paint with olive oil. Bake for 10 minutes.
- Meanwhile, heat 1 tbsp olive oil in a large non-stick pan and cook onion and garlic until softened.
- Add tomatoes, pesto, sugar and chilli. Simmer for about 4 minutes until sauce has reduced. Add most of the basil. Season to taste.
- Place half of eggplant slices in lightly greased baking dish. Spoon over half of the sauce. Repeat layers.
- Bake for 15 minutes and serve garnished with remainder of the fresh basil.
Kim Edit: I quite like adding roasted asparagus, roasted mushroom, 2 tablespoons of cut up sundried tomato and 2 tablespoons of marinated artichoke. Yum.
This is a straight cut’n’paste of the delicious tabouli recipe from here (well, with half as much pepper). I make it quite a lot and got tired of searching for it each time.
- 2 cups bulgur or cracked wheat
- 2 cups very hot water
- 1 cucumber, chopped
- 2 small tomatoes, chopped
- 1 bunch green onions, (8) sliced
- 1/4 – 1/2 cup fresh chopped mint, to taste
- 2 cups fresh chopped parsley
- 1 clove garlic, minced (optional)
- 1/2 cup fresh lemon juice
- 3/4 cup extra virgin olive oil
- 1/2 tablespoon freshly ground pepper
- 1 teaspoon salt, or to taste
- Soak the cracked wheat in the hot water until the water is absorbed, about 30 minutes. When it’s ready, drain any excess water, if necessary, and squeeze dry.
- Meantime, prepare the vegetables for the salad and mix the dressing ingredients together. Set aside.
- Stir the prepared bulghur, other salad ingredients, and dressing together in a medium bowl.
- Serve chilled or at room temperature. Makes about 8 cups, 12 to 16 servings.
Most falafel burgers suck. They tend to have a large and stodgy patty that gums up your mouth when you eat it and the whole thing tends to be very unsatisfactory. This was equally true of the ones I made as well as the commercial ones from the gourmet burger places.
I thought about it. Big falafel is stodgy. Small falafel is crispy and delicious.
And then all the pieces seemed to fit into place. What a sucker I’d been. What a fool. The answer was there all the time. That’s how I discovered the secret – two thin falafel patties, separated by cheese!
Edit: I bring glad tidings from our kitchen-lab! This burger is even better if you replace the fried onions with some tabouleh.
Edit2: Can now be described as the “Award Winning OMG Delicious Falafel Burgers” after getting third place in Stuff’s burger competition.
You will need (per burger):
- Burger bun
- 90gm falafel (Lebanese Delicious Snack Company is a good brand)
- 0.25 tsp baking powder
- pinch baking soda
- two patty sized pieces of baking paper
- half a chopped onion
- 1-2 tbsp hummus (LDSC is again good)
- 1 slice cheddar cheese
- two slices tomato
- 1 tbsp Moroccan chutney (or similar)
- olive oil for frying
Do all your prep first:
- Mix the falafel with the baking powder and baking soda
- Chop the onion
- Slice the cheese
- Slice the tomato
- Cut the bun in half
Turn on the oven to 180c (for lightly toasting the buns later), then put a small frying pan and a large frying pan onto medium heat and add some olive oil.
While they heat up:
- Tear the baking paper into patty sized pieces.
- Shape half the falafel into a patty on the paper as shown in the picture, then repeat for the other half. Leave each one on the paper.
Put the onions into the small frying pan and lightly saute (i.e. stir them every so often until cooked).
Put the falafel patties into the large frying pan, falafel side down.
Cook the patties for a bit and then carefully peel off the paper. It may be useful to have a tool you can use to stop the patties tearing if the paper is sticking.
When done on the first side, flip the patties over and put the cheese on top to melt.
While the second side cooks, toast the buns briefly in the oven (a minute or two, just enough to get them warm and slightly crunchy).
When everything is done, assemble the burgers in this order from bottom to top:
- Bottom bun
- Moroccan chutney
- Fried onions
- Falafel patty with cheese on top
- Other falafel patty
- Hummus (apply to top bun)
- Top bun
Really yummy soup given to me by my workmate June and posted for Orson :-)
3 Tbls Olive Oil
1 Medium Onion
3 Cloves Garlic, chopped
Half tsp Fresh Ginger – Grated
1 *Fresh Chilli- Chopped
Half Tsp Ground Cumin
4 Kumara (sweet potatoes), peeled and sliced
4 cups water or vegetable stock
1 Tbls Peanut Butter
Extra water if needed
Salt and Pepper
Put oil in heavy pot and add the onion, garlic, ginger, chilli, cumin and kumara. Sauté over a medium heat until lightly cooked. Cover with the stock or water and simmer until the kumara is mushy. Add the peanut butter and using a wand, processor or blender, puree until very smooth. If the soup is to thick, add more water or stock to make a smooth soupy consistency. Season with salt and pepper, reheat and serve.
This soup freezes well. So if you make too much, put the remainder in a container and freeze for later use.
*If you are unable to get fresh chillies, dried chillies can be used, as can chilli powder. Try adding a little at first as the chilli is meant to give the soup a “bite” and should not overpower the Kumara.
My favourite Tabouli recipe.
1 cups cracked wheat (bulghur)
1 cups very hot water
1/2 cucumber, chopped
1 small tomatoes, chopped
1/2 bunch green onions, (4) sliced
1/4 cup fresh chopped mint
1 cups fresh chopped parsley
1 clove garlic, minced (optional)
1/4 cup fresh lemon juice
3/8 cup extra virgin olive oil
pinch of pepper
2 teaspoons salt, or to taste
Soak the cracked wheat in the hot water until the water is absorbed, about 30 minutes. When it’s ready, drain any excess water, if necessary, and squeeze dry.
Meantime, prepare the vegetables for the salad and mix the dressing ingredients together. Set aside.
Stir the prepared wheat, other salad ingredients, and dressing together in a medium bowl.
Serve chilled or at room temperature. Makes about 4 cups, 6 to 8 servings.
Thanks to http://www.greatpartyrecipes.com/tabouli-recipe.html (their recipe serves 12 to 16 – great for a party)
We got silverbeet in our organic veggie box delivery this week. I’m not a fan, I’d much rather have spinach…
However, I made a Silverbeet and Potato soup and it was nom (maybe even nom nom). So if you already like Silverbeet it may even be nom nom nom.
Enjoy. (Thanks to Martha at NZ Lifestyle)
200g silver beet washed & chopped
400g diced potato
1 onion sliced
1 clove garlic sliced
6 cups of chicken stock
1 tablespoon olive oil
3 tablespoons lite sour cream
1/3 cup grated parmesan cheese
Soften onion and garlic in oil in soup pan, add potato, cook until onion is soft. Add stock and silverbeet. Cook gently until potato is cooked. Puree with a food processor or kitchen wand. Add sour cream and parmesan.
Serve with toasted pitta or crusty bread.
Thomas made what is known in our house as Potato croutons to sprinkle on top (crunchy small pieces of potato roasted in the oven).
We successfully hunted paua.
You will need
* Two paua per person (legal size of course!)
* Herbs and flavourings of choice (lemon thyme, sage and garlic worked well)
* Two slices of bread per person
* Frying pan
1. Remove the paua from shell by slipping a knife in and cutting through the muscle.
2. Remove icky bits, just leaving the large muscle.
3. Cut the paua into fine slices and put into a plastic bag.
4. Squeeze lemon into plastic bag and mix well.
5. Leave for a bit.
6. Butter the bread.
7. Fry the paua in the butter.
8. Add the herbs and garlic towards the end of the frying.
9. Put paua between bread and eat.
Much easier to make than I’d always supposed and much harder to photograph :-)
This lovely recipe bought to you from: How Stuff Works
Makes 4 servings
– 500 grams fresh spinach leaves
– 1/4cup butter
– 2 tablespoons finely chopped onion
– 1/4 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon ground nutmeg
– 1/8 teaspoon black pepper
– 1 cup milk
– 4 eggs, separated
– 1 cup shredded sharp Cheddar cheese
1. Preheat oven to 375°F/190 C. Grease 1-1/2- or 2-quart soufflé dish; set aside.
2. Bring 1 quart salted water in 2-quart saucepan to a boil over high heat. Add spinach. Return to a boil and cook 2 to 3 minutes or until spinach is crisp-tender. Drain spinach and immediately plunge into cold water. Drain again; let stand until cool enough to handle. Squeeze spinach to remove excess moisture. Finely chop spinach.
3. Melt butter in large saucepan over medium heat. Add onion; cook and stir 2 to 3 minutes. Stir in flour, salt, nutmeg and pepper. Gradually stir in milk. Cook and stir until mixture comes to a boil and thickens. Remove from heat.
4. Stir egg yolks into saucepan until well blended. Add spinach and cheese; mix well.
5.Beat egg whites in clean large bowl with electric mixer at high speed until stiff peaks form. Fold egg whites into spinach mixture until egg whites are evenly incorporated. Pour into prepared dish.
6.Bake 35 to 40 minutes or until puffed and wooden skewer inserted in center comes out clean. Garnish, if desired. Serve immediately.
A. You can take photos of recipes in newspapers and magazine while in cafes.
This Asparagus and Garlic Pasta is very simple and a lovely fresh spring meal. I recommend serving it with a warm herb bread.
Thanks Dominion Post. Click on the image to see a readable version of the recipe.