Tag Archives: veggie chili

Weekly Menus: It’s Finally Fall Edition, Week of 10/20/2013

Gentle Readers, wow, what a week. I managed to sit down to eat 3 or 4 actual meals in the span of a week–the rest were food grabbed on the run. Not to downplay the awesome that is Barcelona, but work travel is not the same as leisure travel. Being immersed in a different food culture always makes one think about their own.

Ham and cheese with a side of cafe con leche from Tapa Tapa in Barcelona.

Ham and cheese with a side of cafe con leche from Tapa Tapa in Barcelona.

Barcelona is driven by local, fresh, and reasonable portions. It’s a great concept, and one to which I subscribe. One of the best things I ate all week was this humble croqueta, which was akin to a mildly cheesy chicken pot pie in croquette form. We found it by turning down a side street in a non-touristy neighborhood famed for its cakes. (Guess what in that sentence prompted me to hop off the tour bus.)

My favorite from the week: a chicken, vegetable, and cheese croqueta from El Canalla.

My favorite from the week: a chicken, vegetable, and cheese croqueta from El Canalla.

In a random chance, I also had a rather interesting conversation about sustainable food with someone high up in one of the major international food corporations. We talked about Michael Pollan and the tension between profit and sustainable, especially as pertains to meat. I don’t envy him his job.

Fresh ingredients fill the markets in Barcelona.

Fresh ingredients fill the markets in Barcelona.

But I digress. Look for inspiration from Barcelona appearing in posts for the next few weeks. I respect a culture that is not fussed about diet crazes and every new trend. Barcelona has strong foodways that are built to be flexible and incorporate new traditions. I love that. Visiting always makes me want to go back again.

Eggplant fries with honey and lime from El Canalla. OMG good.

Eggplant fries with honey and lime from El Canalla. OMG good.

Which means my menus for the week are:

Sunday: Leftover surprise
I’ll be eating whatever TPC’s Mom left in my fridge. Surprise! Sometimes, even oatmeal or cereal is enough after traveling.

Monday: Tapas!
Figs and cheese? Tomato bread? Prosciutto and melon? I’m not sure what I’ll combine, but it will be small bites of whatever is in the store.

Fig filled with marscopone and jamon from Cervezeria Catalana.

Fig filled with marscopone and jamon from Cervezeria Catalana.

Tuesday: Spinach Quesadillas and Beans
Simple and direct, one of our favorite easy meals. We’ve got a lot going on this day.

Wednesday: Bratwurst and Pierogie
Just add Brussels sprouts.

Thursday: Pumpkin Ravioli with Sage in Brown Butter Sauce
One of my favorite easy meals courtesy of Trader Joe’s. Served with a green salad, and you’ve got a multi-colored delight for dinner. It’s worth browning some sage in butter–it’s just fun.

Friday: Nachos!
Using up the last of our leftover veggie chili, I’m pouring it over chips, topping it with cheese, and serving it up with a side of guacamole.

Saturday: Deep Fried Everything
This might be our N.C. State Fair Day, and we have a long list of things to eat. Apple fritters, corn, fried okra, and whatever the “it” thing is in deep-fried. We are so ready.

Ironically, I never saw this brand of water in Barcelona, but saw it promptly in NYC upon landing.

Ironically, I never saw this brand of water in Barcelona, but saw it promptly in NYC upon landing.

Have you been to your state fair already? What should we find and consume? No deep-fried goodness too strange. We’ll try it on video even. Post your challenge below!

Farewell Barcelona, see you next time.

Farewell Barcelona, see you next time.

Send your winter squashes, your mad carving skills, and your airline miles to practical cook at gmail dot com. Connect on Facebook: The Practical Cook Blog. (Thanks in advance for spreading The Practical Cook Blog word. Press “like” on Facebook today! Also, follow the food pictures on Instagram @amylewi.)

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Weekly Menus: Week of 9/22/2013

Gentle Readers, I’ve decided that Fall makes me hungry. There’s no other explanation for the number of hours I’m currently spending dreaming about my next meal. For the sake of sparing my feelings, let’s pretend this is a seasonal affectation and not a constant state. As the weather cools, I think more about warm and hearty foods.

Veggie Chili Simmering

Veggie Chili Simmering

Also, larger portions at dinner mean warm lunches the next day. We are currently putting the Thermos Food Jars (I love them) through their paces. Here’s how, with this week’s weekly menus:

Weekly Menus: 9/22/2013

Weekly Menus: 9/22/2013

And the Four-Square Grocery Shopping List:

The Four-Square Grocery Shopping List: 9/22/2013

The Four-Square Grocery Shopping List: 9/22/2013

Which all means:

Sunday: Breakfast for Dinner
A perennial favorite, this is a good excuse to make pumpkin pancakes (a team favorite right now), biscuits, or even baked cheese grits. All great possibilities for batch cooking that’s eaten through the week.

Light golden-brown biscuits!

Light golden-brown biscuits!

Monday: Not Dogs and Fries
Simple and from the freezer, plus using up some of the cabbage I bought for Chicken Noodle Soup last week as slaw. This is the vegetarian junk food meal you don’t have to be guilty about.

Hot Dog from The Pig with Ketchup, Mustard, and Relish

Hot Dog from The Pig with Ketchup, Mustard, and Relish

Tuesday: Veggie Chili or Lentil Chili
More stews and one-pot dishes! This will feature standard legumes or the fast cooking lentil. Great vegetarian choices to be paired with cornbread or my new favorite Cheese Sticks from Trader Joe’s (review coming). Great for the lunchbox the following day as well.

Wednesday: Tuna Melts
Because we’ve been eating so many hot lunches, the bread had to head to the freezer. It’s breaking out now as open-faced tuna melts. We discovered it’s the one way we all like tuna salad. Not overdressed, a little kick from hot sauce, and way pickley.

Can't decide between a tuna melt and a peanut butter? Choose both.

Can’t decide between a tuna melt and a peanut butter? Choose both.

Thursday: Gnocchi with Pink Sauce
A break from the standard pasta, we are all deeply in love with the creamy organic tomato sauce from Trader Joe’s right now. There is a story here, coming soon, of why I am redoubling my love for the store.

Sweet Potato Gnocchi with Extra Crispy Sage

Sweet Potato Gnocchi with Extra Crispy Sage

Friday: Leftover Delight
We can only eat so much, I know that there will be food left, and there’s no better time to watch a movie and munch the best of the previous week than a Friday.

A lot of little leftovers can add up to a whole meal.

A lot of little leftovers can add up to a whole meal.

Saturday: Dine Out
So many options, plus outdoor eating with a fall chill!

Fall says latte to me--but never ever pumpkin ones.

Fall says latte to me–but never ever pumpkin ones.

What’s in your kitchen these days? I’m looking for good one-pot and stew ideas. I feel a slow-cooker edition coming on! Post your comments below, or send a Tweet my way.

Send bright ideas, rashers of bacon, and pumpkin cupcakes to practical cook at gmail dot com. Connect on Facebook: The Practical Cook Blog. (Thanks in advance for spreading The Practical Cook Blog word. Press “like” on Facebook today! Also, follow the food pictures on Instagram @amylewi.)

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Coming up Wednesday: Soft Foods that Don’t Suck–Braces Edition

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Weekly Menus: Labor Day Edition, Week of 9/1/2013

Gentle Readers, never has a holiday been more confusingly named or welcomed with more open arms. Hello, Labor Day, we need you. A bit of a break after the bustle of school starting, recovery from travel season for me, it’s time to roll up sleeves and cook again. How to do so without too much labor? Invite yourself to someone else’s cookout.

Tea wth the Ladies Who Lunch: China Edition

Tea wth the Ladies Who Lunch: China Edition

I’m bringing a dessert, or a salad, or both. But I digress. The weather is getting cooler, and more cooking ahead is possible. Seize the day, or at least the weekend, between naps.

Turmeric Tea from Samovar: Gold, Spicy, Amazing

Turmeric Tea from Samovar: Gold, Spicy, Amazing

For this week, the weekly menus are:

Weekly Menus: 9/1/2013

Weekly Menus: 9/1/2013

And the Four-Square Grocery List is:

The Four-Square Grocery List: 9/1/2013

The Four-Square Grocery List: 9/1/2013

Which all means:

Sunday: Rotisserie Chicken
It’s been too long. Great for eating and reusing in salads, plus stock from the bones. Will serve with Brussels sprouts and glazed carrots, or mac-n-cheese if I run low on time.

Speedy Salad: Strawberries, rotisserie chicken, almonds, goat cheese, greens.

Speedy Salad: Strawberries, rotisserie chicken, almonds, goat cheese, greens.

Monday: Not Dogs?
Since we’re heading to a cookout, we may do one lighter meal on this Labor Day. There are great options for vegetarians and for anyone looking to balance their caloric consumption.

Hot Dog from The Pig with Ketchup, Mustard, and Relish

Hot Dog from The Pig with Ketchup, Mustard, and Relish

Tuesday: Veggie Chili
Breaking out the Red, Gold, and Green Veggie Chili here, in honor of the fall that finally feels like it’s on the way. Perfect to make ahead and eat for a while in different forms.

Veggie Chili Simmering

Veggie Chili Simmering

Wednesday: Salmon and Couscous
Light and simple, I think I’ll pan-roast this and serve with confetti veggie couscous (aka, use the last bits of diced veggie up from previous meals, shhh, don’t tell).

Orange Salmon, Broiled Asparagus, Accidental Butternut Bulgar

Orange Salmon, Broiled Asparagus, Accidental Butternut Bulgar

Thursday: Egg Sammies
If we’re short on time, the eggs will be scrambled or fried. More time = egg salad sammies. This was a favorite summer meal in my youth, and it’s fun to recapture a little of that feeling as we start the school year.

Eggs on their way to becoming egg salad.

Eggs on their way to becoming egg salad.

Friday: Leftover Delight
The Eldest asked what this was, and I told her it was marketing. She got that. Friday is a clean-up hitter today. Prep for Saturday practice, recover from a week of early rising, gather around the table and enjoy.

Saturday: Dine Out!
We’re on the hunt for a new country to visit. All suggestions welcome!

What’s on your grill this season? Send ideas this way, post a comment or send a Tweet!

Send extra hot dogs, hours of sleep, and brownies to practical cook at gmail dot com. Connect on Facebook: The Practical Cook Blog. (Thanks in advance for spreading The Practical Cook Blog word. Press “like” on Facebook today! Also, follow the food pictures on Instagram @amylewi.)

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Coming up Wednesday: Road Salad, A How-To Survive Guide.

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Veggie Chili: Red Gold and Green, Red Gold and Green

With the onset of fall, the call of the stockpot is strong. What could be simpler than Veggie Chili? The colors are awesome, the texture is winning, and yes, I hope you’re humming “Karma Chameleon” right now. If not, here’s the video as you prep ingredients.

Due to one rogue onion going bad, I was able to incorporate sports into my cooking routine, hurling the offending root vegetable 60 feet into (or at least inches from) my compost pile. Though not strictly part of the recipe, it is highly recommended. Special shout-out to The Practical Cook’s Parents, for affording me the opportunity to cook in peace, find my center, and remember that feeding family is truly one of life’s great pleasures.

Veggie Chili Simmering

Veggie Chili Simmering

Veggie Chili Recipe (Red Gold and Green)

Adapted from Moosewood Restaurant Cooks at Home, this is vegetarian, flexible, and a winner, even for the carnivores. Great with cornbread or cheesey bread on the side. (Recipe suggestion for that coming soon.)

1/2 cup bulghur
1/2 cup hot water
3 cups or more undrained fresh, stewed, diced, etc. tomatoes (28-ounce can or a couple of smaller cans, or 4 or 5 fresh tomatoes)

3 Tablespoons olive oil
3 cups chopped onion (red, sweet, yellow, white, whatever)
3 garlic cloves (or more), minced or pressed
1 very generous teaspoon ground cumin
1 extremely generous teaspoon chili powder
1/2 Tablespoon Tabasco + dash of cayenne pepper (I don’t usually specify, but I strongly recommend a combo here, the balance of different heats is really nice)

2 or 3 bell peppers, red, green, yellow in any combo, diced medium
2 or 3 cups frozen cut corn (use the cheap horsey stuff here, the lightweight shoepeg won’t stand up texturewise)
1 14-ounce can black beans (or 2 cups of your own), rinsed
1 14-ounce can red kidney beans (light or dark, or 2 cups of your own), rinsed
1 14-ounce can pinto beans (or 2 cups of your own, or sub chickpeas if you like), rinsed
salt to taste

Optional Toppings:
grated cheddar or Monterey Jack cheese
chopped green onions
sour cream or plain yogurt (good for cooling)
hot sauce (good for heating)

1. Place the bulghur, hot water, and 1 cup of the tomato juice from the tomatoes you’re using in a small saucepan. Cover and bring to a boil on high heat, then lower the heat and simmer gently. Watch this, it boils fast!

Peppers, Garlic, and Onion at the Ready

Peppers, Garlic, and Onion at the Ready

2. While that’s happening, heat the olive oil in a large pot (minimum of 4 quarts) over medium heat. Saute the onions, cumin, chili powder, and Tabasco/cayenne until onions are soft. Add garlic and saute for 30 seconds or until you smell garlic. Immediately add the peppers and saute briefly, another minute or so.

Beans in the rinse cycle.

Beans in the rinse cycle.

3. Chop the tomatoes (if they’re not already) and add them to the pot. Stir in the corn and beans, and heat thoroughly, stirring often.

Pintos and Corn in the thaw cycle.

Pintos and Corn in the thaw cycle.

4. Meanwhile, taste the bulghur. I find it takes about as much time as it takes to get through the above steps, around 10 minutes. When it’s cooked but still chewy, add it to the pot with its liquid. Cover the pot and simmer.

Simmer down, chili!

Simmer down, chili!

5. Taste for seasoning. Add salt and hot sauce to taste. Serve as is or with optional toppings at the table.

This freezes well, serves as a great burrito filling, and is as flexible as it sounds. Key items are not burning the garlic, and seasoning it enough to penetrate that much bean-age. Vegetarians represent!

Are you a chili fan? Share your thoughts below! Comment comment comment. Or just comment. Just sayin’.

Send food pictures and queries to practical cook at gmail dot com. Connect on Facebook: The Practical Cook Blog. (Thanks in advance for spreading The Practical Cook Blog word. Press “like” on Facebook today!)

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Tomorrow, Kitchen Tool Talk: Three (More) of My Favorite Things!

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