Mexican Lasagna

A twist on an old favorite, this recipe for Mexican Lasagna layers enchilada sauce, corn tortillas, refried beans, vegetables, and cheese that reaches ooey gooey levels of deliciousness as it bakes in your oven. Enjoy it with some fresh cilantro or a dollop of guacamole and a glass of sangria (this one or this one would do nicely) for a dinner you won't soon forget!

Ingredients

• 1 1/2 cups enchilada sauce (jarred, canned, or homemade)
• 18-20 6-inch corn tortillas
• 1 can refried pinto beans, with or without chiles/jalapeños/salsa-style/etc. depending on your taste
• 1 can refried black beans, with or without chiles/jalapeños/salsa-style/etc. depending on your taste
• 2 medium tomatoes, diced
• 1-3 jalapeños, minced: Use one for a mild lasagna... more to add heat!
• 1 large yellow onion, diced
• 4 cups shredded cheddar or "mexican blend" cheese
• cilantro or guacamole for garnish

To Make

1. Preheat your oven to 400 degrees Fahrenheit.
2. Blend the two cans of refried beans using a spoon or food processor. Add a little water if necessary to make them more spreadable.
3. Combine the tomatoes, jalapeños, and onions in a bowl.
4. Coat the bottom of a 9x13 inch baking dish with enchilada sauce. 
5. Add a layer of tortillas.
6. For the next layer, spread half of the beans over the tortillas. 
7. Spoon half of your vegetables on top of the beans.
8. Sprinkle on a layer of cheese.
9. Add a second layer of tortillas. 
10. Coat the tortillas with more enchilada sauce. 
11. Spread the remaining beans on top of the sauce. It's okay if they blend a little bit.
12. Distribute the rest of the vegetables and another coating of cheese on top of the second bean layer.
13. Finish off with a final layer of tortillas, the rest of your sauce, and the last of the shredded cheese. 
14. Bake for 20-30 minutes, until golden brown and bubbling.
15. Allow the lasagna to set up for at least 10-15 minutes after removing from the oven to avoid a runny dinner plate.

Potato Parsley Soup

You can't beat a hearty soup in the cool weather months! Enjoy this one with some freshly baked bread or rolls, and you've got yourself a meal. I wrote the recipe including higher fat ingredients like butter, cheese, and whole milk. These obviously aren't so great for your cholesterol, but sometimes you've got to cook with them if you want to make a meal that's over-the-top delicious. This one is, so enjoy!

Ingredients
- 8 medium red-skinned potatoes, scrubbed and diced small (Skins on! They'll add a little color to your soup pot.)
- 8 cups vegetable broth
- 1 medium-large onion, diced
- 6 ribs celery, diced
- 4-6 cloves garlic, minced
- 2 tsp salt
- 3 TBSP butter
- 1 1/2 cups sharp cheddar, freshly grated
- 1/2 cup Parmigiano Reggiano, freshly grated
- 1 1/2 cups whole milk
- 2-3 TBSP fresh parsley, minced or torn

How To Cook It
1) Melt butter in a pan and sauté celery, onions, and garlic until the onions are translucent. Add salt.
2) Meanwhile, heat your diced potatoes and vegetable broth to boiling in a stock pot.
3) Add your sautéed veggies to the pot, reduce heat, and simmer for about 15-30 minutes, until potatoes are soft and give easily to a fork.
4) Add cheese and milk. Simmer for a few minutes longer and stir in the parsley.
5) Serve.

Zuccanoes

I found this great recipe in The New Moosewood Cookbook. If you're baking it for a child, you might consider sitting a toy person with a little toothpick or mini flag "paddle" on top. Hope you enjoy baking (and eating) up this tasty zucchini dish as much as I did!

Ingredients
- 1 1/2 cups cooked rice
- 4 medium-sized zucchini (about 2 pounds)
- 1-2 TBSP olive oil
- 1 1/2 cups onion, minced
- 1 tsp salt
- 1/2 pound mushrooms, minced
- 6 medium cloves garlic, minced
- 1 1/2 cups almonds or pecans, minced and lightly toasted
- 3 TBSP fresh lemon juice (about 1 small lemon)
- black pepper, to taste
- cayenne pepper, to taste
- a few pinches of freshly minced or dried herbs: any combination of parsley, basil, dill, thyme, or marjoram
- 1 cup packed and grated swiss or cheddar cheese

How To Cook It
1) Cut the zucchini lengthwise down the middle. Use a smallish spoon to scoop out the insides, leaving a canoe with a 1/4 inch shell. Mince the insides, and set everything aside.
2) Heat the olive oil in a medium-sized skillet. Add the onions and salt and saute over medium heat until the onion is soft (5 to 8 minutes).
3) Add the minced zucchini innards and the mushrooms. Turn up the heat and cook for about 8 minutes, stirring, letting the liquid evaporate. Stir in the garlic and remove from heat.
4) Stir in the rice and nuts, along with the lemon juice, and season to taste with black pepper, cayenne, and the herbs of your choice.
5) Preheat oven to 350 degrees Fahrenheit. Fill the zucchini shells, top with cheese, and bake for 30 to 40 minutes, or until heated through. Serve hot.

Veggielicious Enchiladas

Try adding some nutritional value to your baked enchiladas using this recipe. From the shallots in the sauce to the peas and peppers in the filling, you'll find plenty of ingredients that make this dinner a knockout! Kick the health factor up a notch by using wheat or whole grain tortillas instead of the white flour variety.

Ingredients

- 6 large tortillas
- 1.5 cups of your favorite shredded cheese (a cheddar-monterey jack blend tends to work well)

For the sauce you'll need...
- 2 1/2 cups tomatoes, chopped
- 3 shallots, minced
- 2 cloves garlic, minced
- 2 1/2 cups vegetable broth
- 2 tsp sugar
- 1 tsp salt
- 1 tsp chili powder
- 1 tsp cayenne pepper (Cayenne tends to add heat more than flavor, so if you like your enchiladas on the mild side, leave this spice out.)

For the filling you'll need...
- 2 cups black beans, cooked
- 4 TBSP peas
- 2 cups bell pepper (any color), chopped
- 1 jalapeño pepper, minced (leave out if you want a mild enchilada filling)
- 1/2 of a large Vidalia onion, minced
- 15 baby corn-on-the-cobs (approximately one can), sliced
- 4 TBSP extra virgin olive oil
- salt and pepper to taste


How To Cook It

The Sauce...
1) Add all ingredients to a pot. Bring to a boil.
2) Reduce heat and simmer for 20-30 minutes (stirring constantly), or until the mixture is reduced by half.

The Whole Enchilada...
1) Preheat your oven to 375 degrees Fahrenheit.
2) Heat the olive oil in a pan. Add all filling ingredients except for the beans and peas. Sauté on medium heat for about 5-10 minutes, until vegetables begin to brown just a little bit.
3) Stir the beans and peas into the pan and cook for another 1-2 minutes.
4) Divide the enchilada filling equally between the six tortillas. Roll up and lay seam side down in a glass baking dish.
5) Pour the sauce you've made over the top of the tortillas, and sprinkle the cheese over all.
6) Bake for 20 minutes, or until cheese is golden brown and bubbly.

Chilled Tortellini Salad

On a hot summer day, there are times when a warm meal just won't do. This cold, hearty salad is perfect for when you're looking for a meal that'll fill you up without turning your home into an oven. Make it the night before you plan to eat it so that the tortellini can marinate and all of the flavors can meld.

Ingredients
- 1/2 cup extra virgin olive oil
- 1/3 cup balsamic vinegar
- 1 tsp dry mustard
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 clove garlic, minced
- 8 ounces tortellini, cooked according to package instructions
- 8 ounces of your favorite hard cheese (I love using sharp cheddar!), cut into small cubes
- 1 large bell pepper, diced (I like using red, orange, or yellow)
- 1/3 cup olives, pitted and sliced
- 3 cups of your favorite salad greens (spinach, lettuce, arugula, etc.)

How To Make It
1) Put olive oil, vinegar, dry mustard, oregano, basil, and minced garlic in a bowl. Blend well using an emersion blender. Set aside.
2) Place hot pasta in a lidded container, pour your marinade over it, and invert/gently shake container
several times to coat well.
3) Cool the mixture to room temperature.
4) Add cheese cubes, pepper pieces, and the olives.
5) Invert/shake again to coat all ingredients.
6) Chill for several hours, ideally overnight.
7) Right before serving add your fresh greens.

Tip From The Hearth: Make Stromboli

Looking to mix up your pizza night? Make stromboli instead of pizza for a change. Sounds kinda fancy and difficult, right? Well, I seek to make my kitchen a no-intimidation zone, so no! Only an extra step or two and longer baking time required. Stromboli is essentially just a pizza in jellyroll form.

Simply:
1) Preheat oven to 425 degrees Fahrenheit.
2) Prepare your pizza dough.
3) Using your hands and/or a rolling pin, roll the dough out on a rectangular cookie sheet until it looks like it would be ready to turn into a regular pizza.
4) Add your favorite toppings (think red sauce, cheese, broccoli, mushrooms, garlic, onions, meat for the omnivores if you're making a couple of these at a time, etc.). Use a little more sparingly than you would with pizza to avoid the a mess of stromboli filling on your baking sheet.
5) Roll up as you would a jelly roll (or a loaf of cinnamon bread) and pinch the ends together. Use a little water if the dough is difficult to stick together.Place seam down on your baking sheet.
6) Lightly brush the top of the stromboli with extra virgin olive oil and sprinkle with a little bit of cheese.
7) Bake for 30-45 minutes, or until thoroughly browned.

Tip From The Hearth: Fuss-Free Dinner Parties

Have you always wanted to have friends and family over for dinner, but don't like cooking big, involved meals? I try to host weekly gatherings of friends in our homes, but some times I go through phases where I want nothing to do with long-winded prep work or standing over a stove.

So, what to do? You want the fun of a dinner without the same level of fuss. Ordering pizza and wings is fun, but can't happen on a regular basis. Instead of investing more time than you'd like in the kitchen, have a "Make Your Own (Insert Customizable Food Here) Night."

This week I'm having Make Your Own Quesadilla Night. Provided by me:

• tortillas
• shredded cheese
• salsa
• black beans
• sautéed onions
• sautéed bell peppers

Anyone coming has been asked to bring an additional fun filling, topping, or side of their choice. A few years ago, I plunked down $30 one of those unnecessary indispensable small appliances, a quesadilla maker, to make quesadilla nights even more fuss-free. Folks can personalize the meal to their hearts' content.

Not a fan of quesadillas? No problem! You can have your own "Make Your Own" dinner party with other foods including, but not limited to:

• baked potatoes (just add sour cream, cheese, broccoli, bacon, etc.)
• salad (you provide a base of greens and dressing, friends bring add-ins)
• tacos
• veggie burgers/burgers

Have fun, be creative, and let dinner take care of itself for a change!

Asparagus Soup

I looooooove asparagus in spring. Heck, I love asparagus any time of year, but enjoying a vegetable in season is where it's at. If you have a half hour and want to use the extra asparagus you have laying around, try out this recipe. Not only are we using one seasonal vegetable, but I've thrown in spring-only fresh garlic and green garlic stalks for good measure. If you're not reading this in the spring, then just replace the garlic stalks with leeks or any other vegetable that has a mild onion flavor.

Ingredients
- 2 TBSP butter
- 1 1/2 TBSP flour
- 1 head garlic, chopped
- 1/2 cup green garlic stalks, cleaned and sliced thin
- 1 bunch asparagus, with dry ends snapped off and snipped into small pieces
- 1/2 cup whole milk
- 1/3 cup white wine
- 4 cups vegetable broth
- 1 tsp dried rosemary
- 1/2 tsp ground ginger
- salt and pepper to taste

How To Cook It
1) Using a dutch oven or stock pot, melt the butter. Add the garlic and sliced garlic stalks. Sauté until both are tender.
2) Stir in the flour (make sure to blend it in well), and cook for an additional few minutes.
3) Pour in the wine and use the liquid to remove the browned garlic and garlic stalk pieces from the bottom of the pan so that they can add flavor to your soup.
4) Add the vegetable broth, asparagus, rosemary, ginger, salt, and pepper.
5) Simmer until the asparagus is tender, about 10 minutes. Keep an eye on the color of your asparagus. When it turns bright green, it's pretty close to being done. Going from that nice green to a browner color means that you've overcooked it.
6) Remove the soup from the heat and purée until smooth using an immersion blender, food processor, blender, etc.
7) Place your pot back on the stove and add your milk. Cook for an additional five minutes and serve.

Pasta Lentil Bolognese

This recipe became what I like to call... accidentally vegan. Translation: Laura forgot to add milk. It was delicious though, and it is nice to have a recipe that can be good with or without animal products.

The recipe comes from the April/May 2011 issue of Clean Eating Magazine. My in-laws gave us a subscription as a gift, and there's a lot of inspiration to be had by looking at all of their culinary creations. They describe what a bolognese sauce is with the recipe too, which is nice: Bolognese sauce is a rich ragout that simmers for hours, coaxing flavor from aromatic vegetables and texture from at least one form of meat. Our plant-based version honors it's roots with steady preparation (thankfully quicker than several hours!) that persuades sweet notes from caramelized vegetables and soft yet sturdy chew from meaty lentils. A splash of milk (OOPS) towards the end of an hour-long stovetop stay rounds out the zip of the tomato-based sauce.

Now, without further adieu, I give you Pasta Lentil Bolognese...

Ingredients
- 2 tsp olive oil
- 1 medium onion, diced small
- 1 medium carrot, peeled and diced
- 2 small celery stalks, diced small
- 1 small fennel bulb, diced smal
- 4 cloves garlic, minced (I used one head of garlic instead)
- 2 TBSP white wine vinegar
- 2 cups vegetable broth
- 1 cup lentils
- 28 ounces canned, diced/chopped tomatos
- 2 tsp oregano
- 2 tsp parsley
- 1 tsp basil
- 8 ounces pasta
- 1/2 cup low-fat milk
- 1/4 tsp salt
- 1/2 tsp fresh ground black pepper

How To Cook It
1) In a large Dutch oven or saucepot, heat oil on medium-high. Add onion, carrot, celery, fennel, and garlic. Cook, stirring often, until released water evaporates and brown bits begin to form on bottom of pot, about 15 minutes. Add vinegar and scrape any brown bits from bottom of pot as liquid evaporates. Stir in broth, 1 cup water, lentils, tomatoes, oregano, parsley, and basil. Reduce heat to medium and simmer, partially covered, for 45 minutes, stirring occasionally.
2) Meanwhile, bring a large pot of water to a boil and prepare pasta according to package directions. Drain pasta and set aside.
3) Add milk to bolognese and continue to simmer for an additional 10 minutes. Season with salt and pepper.

Spicy Mushroom and Pea Farrotto

Here's a winning recipe for the history geeks like me! Farro, also known as spelt or emmer, is the oldest cultivated grain in the world and one of the most nutritious. It fed the Roman Legion. A serving of farro is packed with protein, fiber, and essential vitamins and minerals.

For a twist on your favorite risotto recipe, replace the rice with farro for a more nutritious and equally delicious meal.

Ingredients
- 3 cups dry pearled farro, soaked overnight
- 8 ounces baby bella mushrooms, chopped to your desired size
- 2 shallots, diced
- 8 cups vegetable broth
- 3 cups frozen peas
- 1 cup parmesan cheese, shredded
- 1/4 cup white wine
- 1/4 cup extra virgin olive oil
- salt and freshly ground pepper, to taste
- 1 TBSP red pepper flakes (optional)

How To Cook It
1) Bring the vegetable broth to a boil in pot.
2) Sauté the shallots and mushrooms until the shallots are translucent.
3) Add the salt, pepper, and (if using) red pepper flakes.
4) Stir in the farro and continue to sauté all for another 3-5 minutes or so. Stir constantly to avoid burning or sticking until you're done with step nine.
5) Add the wine and cook until the liquid is gone.
6) Scoop in a couple ladles (approximately a cup) of the boiling broth and cook until the liquid is gone.
7) Repeat step six until the farro is cooked al dente. I had no more vegetable broth in the second pot when my farro was done.
8) Stir in the parmesan cheese until it melts and combines with the other ingredients. The mixture should look wonderfully creamy.
9) Lastly, stir in the peas and continue to cook on low heat until the peas defrost (1-2 minutes).

Fugassa

Fugassa was a dish I remember my Nana making while I was growing up. At it's core, it's a piece of flatbread or pizza dough topped with olive oil and onions. I like to add herbs, garlic, and a small amount of cheese to put taste buds over the top.

You'll need a dough recipe for the base of the Fugassa, and I highly recommend spending $15 and buying Artisan Bread In Five Minutes A Day. Not only will you find a great Olive Oil Dough recipe that you can use for pizza, you'll find many other recipes for loaves you'll love to bake and share with your loved ones. This is the book got me baking bread again after having my son! It's not intimidating, and gives you the tools to do great things with your oven.

Ingredients
- Enough pizza dough to spread across an 11x17" baking sheet (about an overflowing cereal bowl's worth). I half of the Olive Oil Dough I made using the recipe from Artisan Bread In Five Minutes A Day.
- 3 TBSP extra virgin olive oil + extra for greasing the baking sheet
- 1/2 cup parmesan cheese, shredded
- 1/4 cup mozzarella cheese, shredded
- 2 heads (yes, heads not clove) garlic
- 1/2 of a large sweet onion, sliced into very thin rings
- 1 TBSP oregano

How To Cook It
1) Preheat your oven to 375 degrees Fahrenheit.
2) Grease your baking sheet with a little of the extra virgin olive oil.
3) Using a food processor, blend the garlic, 3 TBSP extra virgin olive oil, and oregano until thoroughly minced and combined. You can also finely dice the garlic and mix it with the extra virgin olive oil and oregano if you don't have a food processor.
4) Spread out the pizza dough evenly across the baking sheet.
5) Using a small spatula, distribute the garlic mixture evenly across the dough.
6) Sprinkle the dough and garlic with about half of your parmesan and mozzarella.
7) Add the onion rings.
8) Sprinkle the rest of the cheese on top of all.
9) Bake for 20-25 minutes, or until your Fugassa looks golden brown. We're using a lower temperature than you'd usually use to bake pizza to avoid charring the onions on top.
10) Slice and serve.

Spinach and Cheddar Quiche

Have ya'll figured out that I like spinach yet? Start with making (or buying) a single pie crust and add in quiche-y goodness.

Ingredients

For the crust you'll need...
- 1/2 cup flour
- 1 tsp salt
- 1/2 cup vegetable shortening
- 1 tsp vinegar
- 4-6 TBSP water

For the filling you'll need...
- 5 eggs
- 8 ounces extra sharp cheddar cheese, shredded
- 1 small minced onion
- 2 cups fresh spinach, chopped
- 2 cups whole milk
- 3/4 tsp salt
- 1/8 tsp pepper
- 1/4 tsp sugar

How To Cook It

The crust...
1) Blend flour and salt.
2) Cut in shortening with a pastry cutter until the pieces are the size of small peas.
3) Sprinkle the water/vinegar into the flour mixture while gently tossing the mixture with a fork. Form into a ball. Try to handle the dough as little as possible, but add a little more water if the dough is too dry.
4) Put the ball into the refrigerator to chill.
5) Preheat your oven to 400 degrees Fahrenheit.
6) Grease a 9 inch pie plate.
7) After about 15-30 minutes, remove the dough ball from the your 'fridge and place on a floured surface.
8) Roll from the center to the edges to make a round flat dough that is a little bigger than your pie plate.
9) Gently fold it in half to pick it up and place it on the pie plate.
10) Prick the bottom of the crust with a fork and bake for 5-7 minutes. Set aside.

The quiche...
1) Preheat your oven to 425 degrees Fahrenheit.
2) Beat eggs, milk, salt, pepper, and sugar in a large bowl. An immersion blender works great for this!
3) Stir in the cheese, onion, and spinach.
4) Before the heavier ingredients can settle, pour evenly into the partially baked pie crust.
5) Bake for 15 minutes at 425, then lower the temperature to 300 degrees. Bake for 30-40 minutes more, or until a knife inserted one inch from the edge of the pie plate comes out clean.
6) Allow your quiche to rest and set for at least 10-15 minutes before serving.

Debba's Eggplant Parmesan

Many thanks to my Stepmom, the aforementioned Debba, who shared this recipe with me so that I could recreate  her version of the well-known Italian dish. The prep work is a cinch, but takes some time. If you're like me it'll always taste better when someone you love makes it for you, so get with the kitchen delegation!

Ingredients
You won't be using your measuring cups or spoons for this dish, so put 'em away!
- 3 small (or 2 medium/large) eggplant, sliced thinly. I used two small regular eggplant and threw in a small Sicilian one (they're purple and white) for kicks.
- 2-3 eggs
- Rustic-style pasta sauce, preferably one with sliced mushrooms. I wound up using a little over two 24 ounce jars.
- Shredded cheese (mozzarella, parmesan, and/or provolone)
- Extra Virgin Olive Oil
- Breadcrumbs

How To Cook It
1) Dip slices in egg and bread crumbs and fry in extra virgin olive oil until both sides are nicely browned.
2) Put a little of your pasta sauce it the bottom of a rectangular casserole dish.
3) Put in a layer of the fried eggplant slices.
4) Sprinkle on a layer of shredded cheese.
5) Add another layer of sauce.
6) Add another layer of eggplant.
7) Add another layer of cheese.
8) Repeat steps until you run out of fried eggplant slices.
9) Cover everything with sauce.
10) Add a final layer of cheese and breadcrumbs.
11) Cover the casserole dish and allow it to rest in your 'fridge overnight.
12) The following day, preheat your oven to 350 degrees Fahrenheit and bake the your assembled Eggplant Parmesan (uncovered) for 45-60 minutes... until everything is nicely browned!
13) Serve with freshly cooked pasta or some garlic bread. I used vegetable radiatore pasta in the photo above.

Hearty Vegetable and Wild Rice Bake

Nothing says it's chilly out there like root vegetables in the oven. When you're in need of some non-cheesy, non-greasy, straight up hearty comfort food, this meal is for you.

Ingredients
- 1 cup wild rice
- 1 cup pearl barley
- 1 large onion, diced
- 1 shallot, diced
- 6 cups of chopped sweet potatoes, carrots, and parsnips in any ratio (I used 2.5 cups sweet potatoes, 1 cup parsnips, and 1.5 cups carrots this time.)
- 1 pound mushrooms, sliced
- 2 TBSP extra virgin olive oil
- 1 tsp salt
- 1 tsp parlsey
- 1 tsp sage
- 1 cup apple cider
- 3 cups vegetable broth

How To Cook It
1) Preheat your oven to 375 degrees Fahrenheit.
2) Put the rice into 4 cups of boiling water. Cook for 10 minutes, drain, and set aside.
3) Sauté the onion and shallot in the olive oil and salt until they start to brown.
4) Pour barley, drained rice, and the cooked onions and shallots into a 9x13 inch casserole dish. Stir together and spread out evenly.
5) Sprinkle a little of the sage and parsley over the top of the grain mixture.
6) In a separate bowl or container, mix the carrots, sweet potatoes, and parsnip pieces together. Spread them out on top of grain base.
7) Sprinkle the remaining sage and parsley across the top of your vegetables.
8) Pour the cider and broth over all.
9) Cover with an oven-safe lid or aluminum foil and bake for an hour.

Note: You can bake this ahead of time if you need to. Once you've completed the above steps, simply put it in your 'fridge overnight and heat up in the oven (at about 200-250 degrees Fahrenheit) until it reaches your desired temperature. Before reheating, add a splash of additional cider or broth to keep everything moist.

Aloo Matar: Potatoes and Peas Curry

This dish takes some time to cook, but the preparation is pretty basic. Since it freezes well, Aloo Matar is in my arsenal of "make ahead" dishes. Assuming that you aren't cooking for a large group, the amount of ingredients used will create enough food to leave you with leftovers aplenty.

One of my simple pleasures in life is enjoying the aroma of this dish filling my home. All of the spices make it smell so good. I hope that you find cooking (and eating) it to be just as enjoyable!

Ingredients
- 3 medium onions, peeled and chopped coarsely
- 9 cloves garlic, peeled
- 4 large tomatoes, chopped
- 4 1/2 cups peas
- Approximately 4 pounds (equals about 4 large) potatoes, peeled and cubed.
- 8 cups vegetable broth
- 1 cup extra virgin olive oil (I used unfiltered, that's why it's so dark green. I've tried many kinds of olive oil in this recipe, and all have had tasty results.)
- 2 tsp ground ginger
- 1 1/2 tsp chili powder
- 1 tsp paprika
- 1 tsp turmeric powder
- 4 tsp coriander
- 1 1/2 TBSP salt

How To Cook It
1) Put the onions and garlic cloves in a food processor or blender. Purée untill smooth.
2) Blend in the ginger, paprika, chili powder, turmeric powder, and coriander to the onions and garlic.Allow the mixture to sit for about five minutes or so that everything can meld together.
3) Heat the olive oil in a large, deep pan. Add your the ingredients from steps 1 & 2 and cook over medium heat, stirring frequently, until the mixture deepens in color (the onions and garlic are browning in there, it's just difficult to see because of the spices) and the oil beings to separate out.
4) Add your tomatoes and salt. Cover the pan and (continuing to stir frequently) cook everything down until the tomatoes, onions, garlic, and spices look like a rich gravy, or curry paste.
5) Gently fold in the potatoes and peas, coating them with your curry paste.
6) Pour in the vegetable broth and simmer until the potatoes are cooked through and the broth boils down to your desired consistency (about 1 hour in my case).
7) Serve over rice or with naan and enjoy!

"Ever Changing" Chili

Most Fridays, I host a family-style dinner for our friends. It's so much fun cooking a good meal for folks who usually have to eat on the fly!

On the menu this week is freshly baked Broa (Portuguese Corn Bread) alongside my "Ever Changing" Chili. As you might expect, this chili is never the same twice. I don't always have the same beans, veggies, or spices in stock, so I use what I have. There have been times when I've made this dish using onion and garlic powder instead of the fresh stuff, and it still turns out just fine. I promise, you won't miss the meat!

Ingredients
- 4 cups dried kidney beans
- 1 cup dried black beans
- 1 cup brown rice
- 6 tomatoes, chopped
- 1 medium onion, diced
- 1 large head of garlic (Yes, the whole thing... I love garlic.), diced
- 2 poblano peppers, diced
- 1/8 cup brown sugar
- 1/4 tsp cumin
- 1/4 tsp chipotle chili powder
- 1 TSBP chili powder
- 1 TBSP salt
- 2 TBSP extra virgin olive oil
- 32+ ounces vegetable broth

How to Cook It
1) Put your beans in a large mixing bowl and soak in water overnight. Once soaked, rinse the beans and put them in a large crockpot.
2) Add the rice, tomatoes, brown sugar, cumin, chipotle chili powder, chili powder, and salt to the crockpot.
3) Heat up the olive oil in a medium to large pan and sauté your onion, garlic, and peppers until they just barely begin to brown.
4) Add the contents of your frying pan to the crockpot.
5) Using a large spoon, gently stir the ingredients together.
6) Pour at least 32 ounces of vegetable broth over the top of your mixture. There should be about an inch or so of liquid covering everything before you turn on the crockpot.
7) Time to cook your chili low and slow! Cover, and set your crockpot to cook on low for 8 hours.
8) Stir occasionally to prevent sticking.
9) As the crockpot chugs along, you can add more broth if you prefer a soupier chili, or let things be if you like your chili on the thicker side.