Category Archives: Soups and Such

Chili for my Belly

Homemade Chili Powder

Image by MarxFoods.com via Flickr

Yesterday, I posted the basic recipe for Meatless Chili. I just finished assembling all of the ingredients and it is now simmering away in our crock pot. The predominate smell that is wafting my way is the cumin and tomatoes. As a meat substitute, I used tvp(more can be found about tvp here). This is my first time using tvp and I was amazed at how much the texture was like meat. The color, however, was not. Tvp is beigeish and looked like a sort of super-ground chicken. I made a few tweaks to the recipes and based on how it tastes this time, I will make more(or less) next time I make it. I will know how it tastes in about an hour and a half when the dinner starters. Hopefully people will not be swayed from trying it just because it is meatless. I will post some pictures later.

~thechildcooks

Tvp Country Chili

From Bob’s Red Mill adapted by Me

Ingredients2 cups TVP® (Textured Vegetable Protein) 2 Tbsp Ketchup  1 Large Onion, chopped 

1 Red Pepper, chopped 

2 Cloves Garlic, chopped 

1 small Carrot, chopped

1 small Celery Stalk, chopped

1 tsp Oil 

2 tsp Chili Powder 

2 tsp Cumin 

2 tsp Oregano, Mediterranean 

½ tsp Paprika 

2- 28oz Cans Tomatoes, chopped 

1/2 pound dried white beans

2 cups Hot Water 

Directions
In a large bowl, pour 2 cups of boiling water over 2 cups of TVP flakes (or chunks) and ketchup. Set aside.Heat a large Dutch oven, add 2 Tbsp oil. Saute the onions, peppers, garlic, carrots and celery for a few minutes. Into the TVP mixture, sprinkle seasonings and stir with fork. Add TVP to the vegetable mixture, cook for a few minutes. Stir in tomatoes, kidney beans and 2 cups hot water.Cover and simmer for 30 minutes to one hour. Taste and add salt if needed. If desired, add a 16 oz pkg of frozen corn in the last 15 minutes. Makes 10 Servings. (Note: I finished the chili up in a crock pot for about 1 1/2 hours)
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Meatless Chili for Lent

Phaseolus vulgaris, white beans

Image via Wikipedia

For our church dinner tomorrow, I am making a meatless chili dish using textured vegetable protein(tvp). Tvp, according to Bob’s Red Mill,  “is made from reduced-fat soy beans and is used to replace or extend ground meats. It is also added to casseroles to add extra flavor and nutrition.” Each serving of tvp contains 12 grams of protein. Along with the beans, this makes the chili a relatively healthy dish. The recipe also looks very simple to assemble(I have never made chili before) and one of the parts of the recipe that I changed is that I am using dried white beans instead of canned beans. This requires for me to start soaking the beans tonight and cooking then for about an hour tomorrow afternoon. I also think that I am going to change some of the spices used, but do not yet know which I will use. Curry powder, perhaps? Maybe some tandoori seasoning. The original recipe only calls for peppers and tomatoes, but I think that i might add some other vegetable, such as carrots, or mushrooms(to keep with the meatless theme).  For now, I will just post the original recipe, but tomorrow, I will post my version and the results on how the chili turned out. See ya!

~thechildcooks

Tvp Country Chili

From Bob’s Red Mill

Ingredients2 cups TVP® (Textured Vegetable Protein) 2 Tbsp Ketchup 

1 Large Onion, chopped 

1 Green Pepper, chopped 

2 Cloves Garlic, chopped 

1 Jalepeño Pepper, chopped 

2 Tbsp Oil 

2 Tbsp Chili Powder 

2 tsp Cumin 

2 tsp Oregano, Mediterranean 

½ tsp Cayenne Pepper 

2- 28oz Cans Tomatoes, chopped 

2- 16 oz Cans Red Kidney Beans, with liquid 

2 cups Hot Water 

Directions
In a large bowl, pour 2 cups of boiling water over 2 cups of TVP flakes (or chunks) and ketchup. Set aside.Heat a large Dutch oven, add 2 Tbsp oil. Saute the onions, peppers, and garlic for a few minutes.

Into the TVP mixture, sprinkle seasonings and stir with fork. Add TVP to the vegetable mixture, cook for a few minutes. Stir in tomatoes, kidney beans and 2 cups hot water.

Cover and simmer for 30 minutes to one hour. Taste and add salt if needed. If desired, add a 16 oz pkg of frozen corn in the last 15 minutes. Makes 10 Servings.


 

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A Rather Long Post

Today, after school, I came home and made Banana-Strawberry Sourdough Bread. I knew that I had to do something with my sourdough starter and we had some spotted and lonely bananas sitting on the counter, so I decided to make the bread from this post. As I was mashing the bananas I saw a box of strawberries on the counter and added a couple. Another change I made was that I used two leftover egg whites in place of the egg(I’ll get to that recipe later)and substituting one cup of oats for a cup of the flour. Lastly, I added a dash of ginger, cloves, allspice and nutmeg to the mix. The bread is still in the oven, so I don’t know quite how it will taste yet, but it smells so good.

The egg whites that I mentioned earlier were leftover from a pineapple meringue pie that I made. I used the recipe off of the Tasty Kitchen Blog and entered it in a pie-baking contest. Sadly, I did not win anything,darn those professional pie bakers( just kidding). I had a good time though and got to test out the pie recipe before I entered it.  It was very good, the filling was not chunky or over pineapple-y.

The last thing that I have to post food wise is a linkback to my lentil soup recipe. It is Soup-a-Palooza and you should come join Soup-a-Palooza at TidyMom and Dine and Dish sponsored by Bush’s Beans, Hip Hostess, Pillsbury and Westminster Crackers.

Now on to the non-food portion of this post. As I did last week, this week I am posting five food related products from zazzle.com. Enjoy!

Click for Link

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~thechildcooks 

P.S. We just had the bread for dinner and it was really good.

Sourdough Banana-Strawberry Bread

1/3 cup oil

2 egg whites

1 1/2 cups mashed banana

A few mashed strawberries

1 cup sourdough starter(remember:feed you starter afterwords!)

1 teaspoon vanilla

1 teaspoon cinnamon

Dash of cloves, ginger, nutmeg and allspice

1 cup all-purpose flour

1 cup oats

1 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

Preheat oven to 350F and grease a 9x5x3 loaf pan. In a bowl, mix together the dry ingredients. In a separate bowl, whisk the oil and sugar. Add and mix in the egg then stir in the banana/strawberries, starter and vanilla. Ad the dry mix gradually, being careful not to overmix. Bake in oven for 55-60 minutes or until a toothpick inserted into the loaf comes out clean. Remove from pan onto a rack to cool immediately after coming out of the oven.

Lentil Soup by Me

Serves 8-10

The Stock

3 quarts of water

2 large carrots,chopped

2 stalks of celery,cubed

1/2   of a medium onion,chopped

4 cloves of garlic,chopped

Salt and Pepper

The Soup

1 1/2 cups of lentils

2 large potatoes, cubed

2 carrots,cut thin

1 cup chopped spinach

15 ounce can of diced tomatoes, drained

Put the 3 quarts of water into a 4 quart pot and heat on medium heat. In a saucepan, sweat the onions and garlic until soft, 3-4 minutes. Add to the water. In the same pan, sweat the carrots and celery until soft, 4-5 minutes and add to the pot. Add 1 1/2 teaspoons of salt and pepper to your taste. Cover and let cook over medium heat for 20 minutes. Strain to remove all small particles and then return to pot.

To the vegetable stock, add the lentils and let cook for 10 minutes. Meanwhile, prepare remaining ingredients. After 10 minutes, add the cubed potatoes and let cook for another 10 minutes. Add the carrots and continue to cook for 10 minutes. After the last 10 minutes has ended, add the spinach and tomatoes. Let cook for another 5-10 minutes or until potatoes and lentils are cooked. Serve hot with bread and a light salad.

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Filed under Breads, Meals, Pie, Soups and Such, Sourdough, Sweet

Lentil Soup

As it was the weekend, I had more time to do what I love:homework! No, just kidding, that should really be cooking. I made dinner for my family out of some common kitchen staples. After doing another thing I loved-searching food blogs- I came up with enough to make my own simple recipe for yummy and healthy lentil soup. Even though I scaled the recipes down, it still make an incredibly large amount of soup, some of which went to my grandmother and more of which is going to my neighbour. This soup goes very well with a slice(or two, or three, or well, nevermind)of home-made sourdough bread. Just a note, but you may want to add more spices to your soup, because my family is slightly bland.

~thechildcooks

Lentil Soup by Me

Serves 8-10

The Stock

3 quarts of water

2 large carrots,chopped

2 stalks of celery,cubed

1/2   of a medium onion,chopped

4 cloves of garlic,chopped

Salt and Pepper

The Soup

1 1/2 cups of lentils

2 large potatoes, cubed

2 carrots,cut thin

1 cup chopped spinach

15 ounce can of diced tomatoes, drained

Put the 3 quarts of water into a 4 quart pot and heat on medium heat. In a saucepan, sweat the onions and garlic until soft, 3-4 minutes. Add to the water. In the same pan, sweat the carrots and celery until soft, 4-5 minutes and add to the pot. Add 1 1/2 teaspoons of salt and pepper to your taste. Cover and let cook over medium heat for 20 minutes. Strain to remove all small particles and then return to pot.

To the vegetable stock, add the lentils and let cook for 10 minutes. Meanwhile, prepare remaining ingredients. After 10 minutes, add the cubed potatoes and let cook for another 10 minutes. Add the carrots and continue to cook for 10 minutes. After the last 10 minutes has ended, add the spinach and tomatoes. Let cook for another 5-10 minutes or until potatoes and lentils are cooked. Serve hot with bread and a light salad.

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Chili for 300

Chili for 300

My church does a program with other churches in our town called Community Dinners. It takes place every Sunday at a different church, providing a meal to the less fortunate. This week was our church’s week to host and we made chili. There was really no recipe, but let me tell you it looks good(we prepared it yesterday and are serving it today), so  thought I would give you a basic recipe.

Ground Lean Beef

Ground Venison

Red and Green Bell Peppers

Onion

Garlic

Pinto Beans

Cannelloni Beans

Chick Peas

Black Beans

Tomatoes

Tomato Juice

Tomato Puree

Cook beef and venison in large pot until browned. Drain off some to all fat and transfer to roasters. In frying pan combine peppers, onion and garlic and cook until they release some juices. Transfer to meat. Add all beans and tomatoes to meat and vegetable mixture. refrigerate until needed. $ hours before needed turn roasters on to heat chili mixture.

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