30 June 2009

veggie chili

another vegetarian recipe, but i love it and couldn't help it. and i could eat it every night. you can try it with toast. or add a dollop of sour cream. but it is perfectly perfect on its own. my meat-eating husband gobbled it up as well.

1 medium sized yellow onion, chopped
2 heads broccoli, washed and chopped (enough to make 2 cups)
1 teaspoon olive oil
1 28-oz. can of crushed organic tomatoes
1 16-oz. can salsa (organic, natural...no sugar)
2 15-oz. cans organic black beans (or 3 1/2 cups cooked beans)
2 teaspoons sea salt
1 teaspoon cumin
1 teaspoon coriander

put oil in pot on medium heat. when hot, add onions, cumin and coriander. cook for 2 minutes or until onion gets soft. add broccoli and salt and cook for two minutes more, stirring frequently. add tomatoes, salsa, black beans, and stir. cook on medium-low heat for 10-15 minutes, stirring occasionally. the broccoli should cook through but not get overly soft. add additional salt to taste. serve with a modest sprinkling of part-skim organic mozzarella or soy cheese.

22 June 2009

grilled vegetable kebabs

my poor husband. i told him yesterday that i was cutting down his meat consumption. you should have seen his face drop. it's not that i'm not going to make it for him anymore, but for my own conscience, it has to be free-range, which equals more expensive. i'm also trying to get a little more simple with my cooking, limiting the amount of ingredients i use, trying to go as natural as possible. if you are a carnivore like my husband, you can easily add chicken or beef to this recipe, marinating in olive oil, lemon and orange juice (and zest). 

grilled vegetable kebabs
-local, seasonal, organic veggies
-olive oil
-sea salt
-wooden skewers (soaked in warm water for 30 minutes)

-dijon mustar
-balsamic vinegar
-olive oil

cut green, yellow and red peppers, zucchini, asparagus stalks, onions, tomatoes (or any seasonal vegetable) in thick slices. toss with a sprinkling of extra virgin olive oil and place on skewers. sprinkle with sea salt and spread on a grill, or in a 450 degree oven. cook until slightly golden - just a few minutes. squeeze a lemon over the veggies and serve a generous portion with a modest side of soba noodles, or my favorite, brown rice. for a light, mustard vinaigrette, combine dijon mustard, balsamic vinegar and a little bit of olive oil. serve warm or cool.