Chili & Rice

Chili over Rice

This is positively my favorite way to have Chili! I don't remember how it happened that we first had it this way, but it quickly became a family favorite.

Simply make the Chili, and serve it over a bed of Rice. Accompaniments include Salad, Tortilla Chips or Corn Chips, and Avocado. Raw Chopped Onion may also be added for those who like it. 

Chili 

Saute

optional -1 T oil
1 (12oz) bag 3 pepper & onion blend or 1 chopped onion, 1chopped green peppers
1 tsp fresh garlic
Add
1 (15 oz) can rinsed Kidney beans
1 (15 oz) can rinsed Black beans
1 (15 oz) can rinsed Chickpeas
3 (15oz) cans chopped tomatoes, with juice
2 cups frozen Corn
3 T Taco Seasoning
Optional "heat" - your favorite kind, to your taste

Simmer, covered, 30 min over low heat, stir occasionally OR If desired, all ingredients can be simmered in Crock Pot or Slow Cooker on high for about 3 hours, instead of cooking on the stove top

Bowl of Veggie Chili

Tip for Dining with Omnivores:
This dish is great topped with Mexican Style Finely Shredded Cheese or Mild Cheddar. Sour Cream also goes well. Shredded Chicken would also go well on top.

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15 Easy, Frugal, Vegan Ways with Beans

15 Easy, Frugal, Vegan Ways with Beans

Everybody knows that Beans are a great way to save money, and they're great for your health. But
some people make the mistake of thinking that beans are boring, or that there's only one way to serve them. What that "one way" is depends on where you're from. In this part of the country, a lot of people picture "Soup Beans and Cornbread" as the one way to serve beans.

Here are 15 ways with beans - none of which involve Soup Beans and Cornbread!

Hummus with Capers

Greek Bean Soup, Favorite (Fasolia Yachni)

Black-Eyed Pea Salad

Southwest Black Bean Burgers  

Indian Spiced Blackeye Peas over Rice

Black Bean Enchiladas

Greek Chickpea Stew ( Revythia )

Cooking Dry Beans in the Slow Cooker

Greek Style Black-Eyed Peas ( Louvia )

Indian Chickpeas in Ginger Sauce over Rice

Mediterranean Two Bean Salad

Skyline Black Beans and Rice over Spaghetti, Copycat

Claire's Southern Delight

Refried Beans, Easiest Healthy

Brownie Batter Dessert Dip

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Easy, Soft, No Knead, Whole Wheat Dinner Rolls

Easiest Ever Whole Wheat Dinner Rolls

Delicious, Soft, Whole Wheat Dinner Rolls that are Easy, No Knead, Oil Free and Vegan? And take about 10 minutes total hands-on time? Yup : )

These little Rolls are super tasty, and super easy. You'll love them!

This is my own recipe, but I got the method from Artisan Bread in Five Minutes a Day - whose work I highly recommend!

(If you'd like to also serve White Dinner Rolls, check out this easy recipe
Easy, No Knead, Soft & Fluffy Dinner Rolls)

Here's the method:

Easy Soft, No Knead Whole Wheat Dinner Rolls
 (Makes about 8 rolls)

I prepare a batch this size in an 8 Cup Container.
Be sure to add in this order:

1 1/2 Cups Warm Water
2 1/2 Cups White Whole Wheat Flour
2 Tablespoons Tapioca Starch (you can substitute Cornstarch, if you like)
1/2 Cup Potato Flakes (yes, the kind people make instant Mashed Potatoes with)
1/4 Cup Sugar*
1/2 Tablespoon Yeast
1/2 Tablespoon Salt

Stir well with a spoon till well combined and no floury patches remain.

Dough after stirring

Cover loosely and allow to rise for 2-5 hours on counter.

Dough after initial rise - ready to place in fridge or use.

Place in Fridge till needed, or use right away (ideally, use this within a week)

When you're ready to bake, sprinkle the top of the dough generously with flour.

Divide into 8 pieces and shape into rolls by hand, gently tucking dough into balls (don't squish out all the air - be gentle!)

Shaped Dough, Ready to Rise

Place each roll into an oiled cake pan, or on a baking sheet of your choice. These work great on my perforated, nonstick pizza pan : )

Allow to rise on the counter for 2 hours (no need to cover - this is a very moist dough naturally).

OR cover loosely with plastic wrap and allow to rise overnight in fridge.

Risen Dough, after 2 Hours

Bake at 350 degrees Fahrenheit for 35-40 minutes, or till golden brown.

Brush with your favorite buttery spread or oil, if desired.

Serve warm.

Whole Wheat Rolls that are Soft & Fluffy Inside

In addition to making great Dinner Rolls, these can be used as a bun for your favorite burger or other sandwich filling.

Mmmmm . . . Tasty Whole Wheat, Easy Dinner Rolls

*Sugar in this recipe has 3 functions - It adds flavor, it makes the rolls more tender, and it aids browning. You CAN adjust the amount up or down according to your preferences, and the main difference you'll notice will be a difference in flavor. But it will also slightly affect tenderness and browning.

If I make these too far ahead of a meal, and they become cold, I simply warm them slightly in the microwave, then lightly toast them (without cutting them) in the toaster oven to restore the fresh-baked taste.

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Dijon Skillet Chicken

Dijon Skillet Chicken

Skillet Chicken is my favorite method of making Chicken. Although I'm sure someone else somewhere has had the same idea (it's not earth shattering), it IS my own method. It has some definite advantages:

1) It cooks faster than large pieces
2) It thaws faster
3) It absorbs marinade better
4) The portion sizes are more adjustable.. Especially if you're serving several people, it means that one person isn't forced to take and waste more than they really want, while the person beside them is wishing for more. It also permits child-sized portions.
5) It's easier to tuck into a wrap the next day, or add to a salad or a "bowl"

Dijon Skillet Chicken

6) It's easier to use the leftovers as an additional ingredient for a single meat-eater of an otherwise vegetarian dish. I often have portions of this in the Freezer to add to a meal.
7) It's moist and flavorful. 

This is what I do. I usually buy large, skinless, boneless chicken breasts. The ones at our grocery that normally have the best price are about a pound each! Which means that there aren't many meat eaters who really want to eat a whole one! If smaller ones have a better price, I buy them : )

I slice them crosswise into slices about 1 cm thick.

A large Chicken Breast, sliced 1 cm thick

I drop them into a plastic refrigerator container or zippered freezer bag, and then add my marinade. I usually put 1 1/2 to 2 pounds of Chicken per container. After adding the marinade, if I'm going to use it the same day, I put it in the fridge. Otherwise, I put it in the Freezer (after labeling, and dating the package, of course!)

To use, (if frozen) put in fridge the day before you'll use it, so it can thaw.

Then, remove Chicken from marinade, and cook in a nonstick skillet over medium or medium high heat, until done. I add an extra spoonful or two of the marinade to the skillet, so the flavor cooks in better. It concentrates, then evaporates while cooking, then the meat starts to brown.

Dijon Marinade:
1/2 Cup Dijon Mustard
1 teaspoon Oregano
1/2 teaspoon Basil
1 Tablespoon Oil
Dash Pepper
1 teaspoon Minced (fresh or jarred) Garlic
1/2 teaspoon Salt


To make this a complete meal for an Omnivore & Vegan or Vegetarian to share, I choose from these accompanying dishes

Bulgur Pilaf ( Pourgouri )
Jambalaya 
Sausage Patties, Vegan
Baked Potatoes in the Slow Cooker
Brussels Sprouts with Pecans
Cauliflower & Capers
Greek Inspired Oven Fries
Green Beans Almondine
Noodles, Savory One Pot Mushroom    
Rosemary Roast Potatoes in the Slow Cooker 
Sauerkraut 
Sweet Potato Fries 
Veggies Vinaigrette 
Better than Coleslaw 
Black-Eyed Pea Salad 
Lentil & Rice Salad
Mediterranean Green Bean & Potato Salad 
Tabouli 
Mix & Match Italian Rice Salad 
Homemade Yeast Bread 

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