Roasted tomatoes, onions, garlic

 Lily wanted chili for dinner today and I wanted to make it extra special b/c Lily and chloe took care of mr intense Luke while I laid in bed for 4 straight days feeling supremely horrible sick.

I Roasted at 455 degrees for one hour-
In a rectangular pan put aluminum foil in it
2 cans of drained chopped tomatoes *(drain the liquid into the big cooking pot where all the beans will go)
6 cloves of garlic- not minced
1 onion chopped
olive oil
pepper, smoked salt
basil and oregano

I will  add this roasted tomato concoction to beans.

White beans

lentisl

red beans

1 lb ground turkey

Best Baked Potato

Gimme some oven 

• 1 medium-to-large Russet potato, scrubbed clean of any dirt
• 1–2 teaspoons melted butter (or olive oil)
• pinch of coarse Kosher salt
• pinch of freshly-cracked black pepper

1. Heat the oven. Heat oven to 450°F.  Line a large baking sheet with foil (or parchment*), and if you happen to own a wire cooling rack, place it on top of the baking sheet.
2. Prep the potato. Using a dinner fork or a small paring knife, poke the potato at least 10 times on all sides.  Place the potato on the prepared baking sheet.
3. Bake (round one). Bake for 25 minutes.  Remove baking sheet from the oven.
4. Brush with butter (or oil).  Using a pastry brush, brush the outside of the potato with melted butter or olive oil until it is completely coated on all sides.  Sprinkle the potato with a generous pinch of Kosher salt, and place the potato back on the baking sheet reverse-side-up, so that it can cook evenly on both sides.
5. Bake (round two). Bake for an additional 20 minutes.  Using an oven mitt, carefully squeeze the potato to check for doneness.  If the insides are soft and give under pressure, remove the potato from the oven.  Otherwise, continue cooking in 5-minute increments until the potato is soft.
6. Cut the potato.  Using a small paring knife, slice halfway through the potato lengthwise.  Then give it a gentle squeeze to open.
7. Serve.  Serve immediately, with your desired toppings.

sour cream

cheddar cheese

feta cheese

steamed broccoli

chives/green onions

sauteed mushrooms

crumbled bacon

cherry tomatoes

avocado

chili

Butternut Chili

  

INGREDIENTS    Doctor Yum

1 tablespoon coconut oil (or other cooking fat)

2 onions, chopped

3 carrots, chopped

4 cloves garlic, minced

½ pint mushrooms, diced

32 ounces broth (chicken or vegetable)

1 15 ounce can diced tomatoes

1¼ pound butternut squash, peeled and cubed (I'm going to try an actual pumpkin)

2 tablespoon paprika

1 teaspoon chili powder

½ teaspoon ground turmeric

2 teaspoon ground cumin

1 teaspoon flax meal

1 teaspoon salt

1 pound turkey, lean ground (can sub other ground meat or 16 ounces grated tempeh)

2- 15 ounce cans beans (favorite kind)

2 cups spinach, chopped

METHOD

Heat 1 tablespoon olive oil in a large soup pot, and cook onions until soft about 1-2 minutes, add carrots, then garlic and mushrooms and cook until veggies are softened. Add chicken broth and diced tomato with juices. Cut largest butternut squash pieces smaller, making it faster to cook through. Add butternut squash, spices, flax meal, and salt. Bring to a boil. Cover and simmer about 30 minutes. While chili is simmering, heat 1 tablespoon olive oil in skillet on medium. Cook turkey until almost brown and cooked though. Turn off heat and set aside. When butternut squash is softened use the back of a spoon in the chili to mash the cubes until broken apart. At this point squash should be dissolved and incorporated into the broth. Add turkey and simmer 5 minutes. Add beans and spinach and cook until beans heated through, about 3-5 minutes.

12/8/18 I'm going to roast a pumpkin instead of a squash. Cut open the pumpkin, cut off the skin and scoop out the seeds. Chop the pumpkin into 1 inch chunks, then coat with olive oil, garlic powder, salt and pepper. Roast 20-30min

Logan Chili

1lb black beans rehydrated
1lb garbonzo beans (freeze half of the garbonzo beans for other uses)
1lb kidney beans
1 can corn
2 cans of crushed tomatoes (or 15 chopped tomatoes)
1-2 chopped sauteed onions
3T garlic
1T Chili powder
1 t cayenne powder
salt and pepper

Pressure cook the one pound beans one at a time.  They soften at different time frames.

I soaked the black beans so they went smooshy faster than I expected when I cooked them.  The Kidney beans weren't soaked and they cooked with in 5-7minutes, I was suprised how quick they cooked, I thought the kidneys would need more time b/c they are bigger beans.  The garbonzo beans weren't soaked either and they cooked for about 10 minutes.

Let everything cook for a couple hours.

I made alot so I could freeze some for future dinners.

Wendy's Chili

All Recipes

2 tablespoons olive oil
1 pound ground beef
3 garlic cloves
2 stalks celery, chopped
1 onion, chopped
1(28oz) can stewed tomatoes

1-2 chopped peppers

1 (10 ounce) can diced tomatoes with green chiles (such as RO*TEL)
1 (14 ounce) can tomato sauce
1 (14 ounce) can kidney beans, undrained
1 (14 ounce) can pinto beans, undrained
salt and ground black pepper to taste
1 tablespoon white vinegar, or more to taste
2 (1.25 ounce) packages chili seasoning (such as McCormick® Mild Chili Seasoning  
or (2 t cumin, 2 T chili powder, 1 1/2t black pepper, 2 t salt, 1 tsp Oregano, 1 tsp basil)

Serve with Navajo Tacos

Brown the meat and onions on stovetop. Add everything to the crockpot. Cook on low for 5-8 hours or high 2-3 hours

Top with cheese, sour cream/plain yogurt, avocados, lettuce

Navajo Tacos

All Recipes
Fry Bread
4 cups all-purpose flour
1/4 c of each: flax, wheat germ, wheat bran
2  tablespoon baking powder
2  teaspoon salt
2 cup milk
4 cups oil for frying, or as needed

I mix the flax, wheat germ and wheat bran with milk for 10min.  Mix in separate bowl- flour, baking powder, salt. Mix everything together.  Let sit for 1/2hr, then fry

• serve Wendy's chili

Pumpkin Chili

All Recipes
1 small real pumpkin (it was frozen from being outside, I chopped it up in 1inch pieces)
 1lb of turkey (cooked)
1 can of kidney beans
1 can black beans
1 1/2 tablespoons chili powder
1/2 teaspoon ground black pepper
1 tablespoon vegetable oil
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped yellow bell pepper
1 clove garlic, minced
1 (14.5 ounce) can diced tomatoes
Sour cream, cilantro, and cheddar

added , corn, cumin green chilies and extra can of tomatoes 

White Bean Chili

White Bean Chili, click here for Original Recipe

Precooked chicken or beef

saute onion (for 20 min on low) and garlic
3 stalks of chopped celery
1 can of tomatoes
2 c garbonzo beans (or small white beans)
I had frozen leftover Costa Vida salad Dressing  I put in place of chilies and tomatillos

• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground coriander seed
• 1/4 teaspoon ground cumin
• salt and pepper
• chopped spinach  and Corn 
• (add the last 5 min)

Saute onion and garlic in pan.  Add everything else to crockpot.  Could be frozen

4/14/15 one time I made it with ground beef and I loved how it turned out.  the contrast between the white beans and the dark meat was great.  I also added chopped spinach which added great nutrition and contrast.

Serve with shredded cheese, chopped tomatoes, avocado and tortilla chips.

Navajo Tacos

For Original recipe visit Homemade scones

Scones:

2 tablespoons yeast

1/2 cup warm water

(mix the above ingredients and let sit for 10min, then  mix the rest of the ingredients in a separate bowl)

1/2 cup butter, oil or margarine, softened

1 teaspoon salt

1/4 cup sugar

2 cups warm water

2 eggs

7-8 cups flour (half whole wheat and half white)

1 c pureed flax, pumpkin seed, sunflower seed mixture

combine the butter, salt, sugar, water, eggs , flax mixture, and 4 cups of the flour.  Add rest of flour and let sit for 30 or more minutes to raise.  Then roll out and cut into sections to fry in a little oil on stove top.

I made extra scones and froze them for a later dinner 

Top with chili ( another chili recipe ), cheese, olives, tomatoes, avocado, lettuce, plain yogurt.

i used the leftover Butternut Squash Chili Recipe and put on top of the scone

Here is another recipe for yeastless scones Pioneer Woman

Butternut Squash and Turkey Chili

for the original recipe go to Butternut and Turkey Chili

olive oil

1 onion

4 cloves of garlic

1 lb ground turkey (or omit)

1 lb butternut squash

1-2c chicken broth

1 can of diced tomatoes

1 can small red beans

1 can garbonzo beans (chickpeas)

1T oregano

3 bay leaves

1 T chili powder

1 can of corn (put in the last 10 min of cooking)

When you serve- Add 1 chopped tomato, avocados would be really yummy, cheese, plain yogurt (as sour cream), either tortilla chips or corn bread.

Can freeze some for another dinner- for nachoes, navajo tacos, serve on top of potatoes, or just traditional chili

Sweet Potato & Lentil Chili

Original Recipe


Ingredients:
• 2 TBSP olive oil
• 1 onion, diced
• 2 bell peppers, diced
• 3 sweet potatoes, peeled and diced
• 3 cloves garlic, minced
• 2 cups vegetable broth
• 1 (15-ounce) can diced tomatoes with green chilis
• 2 cups cooked lentils (you can make them in advance and store in the fridge)
• 2 TBSP chili powder
• 1 TBSP cumin
• 1 TBSP paprika
• 1/4 teaspoon cayenne pepper, or more to taste
• Kosher salt and freshly ground black pepper, to taste
• Shredded cheese, for serving
• NatureBox Masa Crisps, for serving (or chips)
• Greek yogurt, for serving

Directions:
Heat olive oil in a Dutch oven or large pot over medium high heat. Add onion and bell peppers, and
cook, stirring occasionally, until tender, about 3-5 minutes. Add sweet potatoes and garlic and cook,
stirring occasionally, until potatoes begin to soften, about 5-7 minutes. Stir in vegetable broth, diced
tomatoes, cooked lentils, chili powder, cumin, paprika, cayenne pepper, salt and pepper, to taste.
Bring to a boil; reduce heat and simmer until thickened, about 30 minutes. You can continue to simmer
if you prefer a thicker chili.
Serve immediately, garnished with cheese, Masa Crisps and Greek yogurt, if desired. Refrigerate
leftovers- it’s delicious the next day for lunch too, though it does thicken up quite a bit in the fridge.

Make a huge batch then Can be frozen for future dinners

8/31/15  Made with pintos, lentils, black beans are everything else the same.