What’s for dinner?

I’m the kind of gal that would be completely satisfied with a bowl of winter squash risotto for supper. Alas, hubby is a *meat and potatoes* kind of guy. Actually, he’s NOT a fussy eater at all, but I couldn’t get away with ‘bunny food’ for too long of a stretch…

But, when the situation arises (that is, hubby has a late nite at work or something), I don’t miss the opportunity to go meat-less! Perhaps it’s a throw-back to my hippie, ahem, college days?

Tonight I’ll be serving Amy’s ‘Soothing Vegetable Chili’. I discovered her recipe while reading her blog this a.m.   Check it out!!! YUM!!!
The Happy Peasant at http://happypeasant.blogspot.com 

2-3 T butter or olive oil
2 Medium Onions, minced
4 Cloves Garlic, minced
1/2 C. Celery, chopped
32 Ounce Can/Jar of Tomatoes
2 Cans of Beans (Pinto and/or Kidney, do not drain)
1/2 Package of Frozen Corn
1 Can Vegetarian Refried Beans
1 Can Tomato Paste (Optional)

In large stock pot, saute onions and garlic in 2-3 T butter or olive oil. Add celery. Saute together. Add beans (I like one of pinto/one kidney, undrained), tomatoes and corn. (Note: I used my frozen tomatoes and green pepper.) Season with cumin, pepper and salt to taste. (If you like more heat, add a bit of cayenne pepper). Stir in one can vegetarian refried beans. (If thicker chili is desired, add one can of tomato paste. Bring to slow boil, stirring frequently, reduce heat and simmer until ready to serve.)

Serves 4-6

Serve with crackers or tortilla chips. Garnish with shredded cheese.

OR…

Serve with fresh baked corn bread. 

I L-O-V-E this corn bread recipe from The Vegetarian Epicure by Anna Thomas. I own book 1 & 2 from my college days!! Copyright 1972, hee hee.

1- 1/4 c unbleached white flour

3/4 c whole grain corn meal

4 T sugar

5 tsp baking soda

3/4 tsp salt

1 egg

1 c milk

2 T melted butter

Sift together dry ingredients. Beat the egg & milk and add it to the flour mixture along with the melted butter. Stir well. Spread batter in a buttered 9-inch pie dish and bake at 375 degree F oven for 30 – 35 minutes until lightly brown around the edges.  Serve hot with butter! Mmmmm…

Bon appetit!

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