Thursday, February 25, 2010

Vegetarian Chili with Cashews

I know it sounds different, but this was so yummy!

2 tablespoons olive oil
2 medium onions, chopped
2 large green bell peppers, seeded & chopped (I used 1 red and 1 green)
2 stalks of celery chopped
4 teaspoons minced garlic
1 teaspoon dried basil
1 teaspoon oregano
1/2 teaspoon chili powder (this wasn't enough, not enough spice, so I'd add 1 teaspoon)
1 teaspoon ground cumin
1 teaspoon black pepper
15 oz can tomato sauce
16 oz can diced tomatoes
2 tablespoons red wine vinegar
1 bay leaf
1 cup cashew pieces
3 cups kidney beans (2 15 oz cans)--you can vary it a bit, I used 1 kidney and 1 garbanzo bean
1 cup frozen corn (optional)

1. In a large pot heat the oil and saute the onions, peppers, and celery over medium heat until the onions are translucent (about 10 min)
2. Add garlic, basil, oregano, chili powder, cumin and black pepper
3. Add tomato sauce, tomatoes (with juice), vinegar and bay leaf. Reduce heat to low and cook for 2-3 minutes.
4. Stir in cashews and cook over low for 15 minutes.
5. Add beans and cook for 25 minutes stirring frequently. Chili is done when ingredients are well blended and soft, and the chili is thick and bubbly.

I serve this over brown rice and with some shredded cheddar on top.

Baked Salmon

Note: Requires marinating for 1 hour!


  • 2 cloves garlic, minced
  • 6 tablespoons light olive oil
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh parsley, chopped
  • 2 (6 ounce) fillets salmon


  1. In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally.
  2. Preheat oven to 375 degrees F (190 degrees C).
  3. Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.

Monday, February 1, 2010

Brown Spanish Rice


1 TBSP Olive Oil
1 Cup Long Grain Brown Rice
2 Cups Beef Broth
1 Cup Tomato Sauce
1 Cup Chopped Onion
1 Red Bell Pepper Chopped
2 tsp Chili Powder
1 tsp Cumin
1/2 tsp Garlic Powder
1/2 tsp Kosher Salt

Heat oil in skillet over Med heat. Add onion, bell pepper, and rice. Sautee for about 5 minuted or until veggies are tender and rice is toasted. Add beef broth, tomato sauce, chili powder, cumin, garlic powder and salt. Bring to a boil. Once rice is boiling, cover with a tight lid and cook about 45 minutes or until rice is done.

Long Grain Brown Rice Pilaf

I'm trying to incorporate more brown rice into our diets since it's so much better for us than white rice (which has almost zero nutritional value), but brown rice by itself isn't all that exciting. I'm going to try the brown rice pilaf and see how it goes, it looks good to me!
  • 2 tablespoons unsalted butter
  • 1 cup long grain brown rice (about 6 1/2 ounces)
  • 1 (2-inch) strip fresh lemon peel
  • 2 1/2 cups vegetable broth, low sodium canned or homemade
  • Kosher salt and freshly ground black pepper

Heat the butter in a medium saucepan with a tight fitting lid, over medium heat. Add the rice and lemon peel and cook, stirring, until slightly toasted, about 2 minutes. Stir in the water and add salt to taste, bring to a boil, reduce the heat, cover, and simmer until all the water has been absorbed by the rice, about 45 minutes. Please don't lift the lid to give a peek or stir or the rice will not cook evenly.

Remove the pan from the heat and let the rice sit, covered, for 10 minutes?{once again, no peeking. Fluff with a fork, season with salt and pepper and serve.

Cook's Note: Zip up this basic pilaf with one of these easy variations: Add a handful of raisin or apricots to the rice with the water. Add chopped parsley, toasted pine nuts and caramelized onions during cooking or to already cooked pilaf. Add chopped fresh herbs and peas to cooked pilaf.

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