i’d like to give a shout out to Kristyn for this recipe. i put a call out for suggestions for some ingredients i got from my CSA and this is what i got. peanut butter? with kale? my initial thought was, “hmmm… interesting,” and as was the reaction of a few other people when they asked me what was for dinner. my mind was set. peanut butter and kale it was. i followed Kristyn’s recipe almost to a T, making a short cut on the kale.
- 1 tablespoon vegetable oil
- 1/3 onion, chopped
- 1 garlic clove, chopped
- 1/4 cup natural peanut butter
- 2 tablespoons soy sauce
- 1/4 cup vegetable broth or water, warmed
- 1/2 teaspoon coriander
- 1/4 teaspoon chili powder
- 1/4 teaspoon cumin
- 1 bunch kale, chopped
- half pound of pasta – medium shells
Cook the pasta according to the box directions. while the pasta cooks, saute the onions and garlic in vegetable oil. once translucent, add the kale and cover, cooking until tender and green. combine the peanut butter, soy sauce, warm vegetable broth, and spices. add the sauce and pasta once the kale is cooked.
it was simple, it was fast and it was ridiculously yummy. i suggest making this if you want to try kale or have some and don’t know what to do with it. thanks, Kristyn!!!
sweater weather is upon us. which also means boot weather. and “chili” weather! nothing warms the body and soul on a cool fall day like a bowl of chili. i never really made chili, with the exception of my trusty chili cheese mac which is amazing, but i’m going to go at it this fall with more gusto. what i like about chili is you can add a little bit of this, a little bit of that, a handful of these things, etc. and come out with something yummy.
since i still have my sister’s crock pot (sorry, jes!) and it’s gettin chilly out, i’ve decided to toss a few things into it.
here is the list of things i tossed into the crock pot – most of the things i had in the pantry:
- ground chuck
- cubed chuck roast
- 1 large can of diced tomatoes
- 1/2 can roasted tomatoes
- 1 can black beans
- 1 can bush’s chilli beans
- 1/2 bottle of pumpkin beer (the other half i enjoyed while preparing this)
- a sprinkle of chili seasoning
- a sprinkle of cumin
- a sprinkle of cinnamon
i prepared all of this the night before and stuck it in the fridge. the morning of i pulled it out of the fridge when i woke up and turned it on low, hoping a delicious aroma would greet me when i came home from work.
i was WORRIED that the crock pot was going to burn down my apartment building. silly, right? i know. my coworkers can attest to this. my grandfather always told us to NEVER, EVER under any circumstance leave anything plugged in while we were gone. but i did it anyway – sorry, pap. i spent the entire day thinking about the chili and either if i’d come home to an apartment smelling wonderfully yummy or an apartment that’s burnt to the ground.
when i came home, to a standing building, the apartment smelled… good. the chili looked delicious when i took the steamy lid off the crock pot. while i wasn’t 100% disappointed, i wasn’t 100% satisfied with my first attempt at chili. chili isn’t that hard to make but i clearly missed “something” to put in here. this won’t stop me from making chili again. i still ate it – i mean, it was good – hot sauce perked it up along with the sour cream and green onions. but this only puts me in the mood to refine my chili and find that “something” i’m missing. the first thing i did wrong was not browning the ground meat. you think i’d know that, right? well it didn’t dawn upon me to do so.
it looks good, right? yes. that is also some spoon corn bread on the side, which is really yummy. the consistency of my chili ended up being on the dry side but that’s ok. will i call it a fail? no. i’ll call it a learning experience. i will be trying this again with a different approach… to be continued!!!
i’m surprised i have NOT posted this one. i’ve made this a few times already but it has slipped by on the blog posts. this might be one of my favorite dishes. why? it’s so simple and yummy! AND it’s done in one pot. just one! you really can’t ask too much more from this recipe.
you will need:
- 2/3 pound extra lean ground beef or turkey
- 2 medium onions, chopped
- 29 oz. canned stewed tomatoes, mexican style undrained
- 2 1/2 cups canned tomato juice
- 2 tsp chili powder
- 1 1/2 cup uncooked macaroni, elbow sized
- 31 oz canned pinto beans, rinsed and drained
- 1/2 cup low fat shredded cheddar cheese
coat a large skillet with cooking spray; set over medium-high heat. cook beef and onion until meat is browned, stirring and breaking up meat with a spoon as it cooks, about 10 minutes; drain off fat.
stir in undrained tomatoes and their juice, tomato juice, and chili powder; bring mixture to a boil.
stir in macaroni and beans; return to a boil. reduce heat, cover and simmer until macaroni is tender, about 15 minutes. spoon chili into bowls and sprinkle with cheese.
this stuff is so yummy and isn’t so bad for you if you ease up on the cheese. this might be my new comfort dish. this recipe makes a lot so i like to take it for lunch the next day (and dinner and lunch and dinner and lunch…etc). if you’re feeling adventurous, serve it up on some tortillas and with hot sauce. yum!