Dad's Chili (For the Closet Vegetarian in All of Us)

Growing up as a vegetarian, everyone would always ask me how I got my protein. As a kid I never really focused on it much and I always seemed to be healthy so I didn't worry. Now that I'm 3 months pregnant I think about protein every day. I know how important it is to get the right amount of protein to not only curb the effects of pregnancy nausea, but to also grow a healthy baby. Most pregnancy books I have read suggest that you consume between 90-100 grams of protein every day! With that high mark to hit every day I had to think of some recipes that I actually enjoyed that would help. My dad's famous vegetarian chili recipe was the perfect solution. There are also tons of B vitamins and fiber to also help with the symptoms of pregnancy. For those that need a less spicy alternative because of pregnancy heartburn, you can either omit, or lessen the amount of chili powder and tabasco sauce and only include 1 chopped jalapeno. When you remove the jalapeno seeds before chopping you get rid of most of the heat and it is a little easier to bear.


Vegetarian Chili

• 5 Tbs Olive Oil 
• 10 Cloves Crushed Garlic 
• 2 Medium Onions chopped 
• 2 Green Peppers chopped 
• 2 Red Peppers chopped 
• 2 Jalapeno Peppers chopped (remove the seeds before chopping) 

-- Saute all of this for 5 mins or until onions are translucent and then add:

• 2 28-oz cans of crushed tomatoes 
• 2 cans Kidney Beans 
• 2 cans Black Beans 
• 1 can yellow Corn 
• 2 cans vegetarian Refried Beans 

-- Cook all of this for 5 minutes and then add:

• 2 Tbls Sea Salt 
• 1 Tbl Dark Chili Pepper 
• 2 Tbls Cumin 

 -- Simmer everything together and then add:

• 12 splashes of green tabasco sauce 
• 1 can of Beer (alcohol cooks out)

-- Cook all of this together for 30 minutes and then garnish with:

• Tortilla chips 
• Chopped avocado 
• Cilantro 
• sour cream
• Sauteed, cubed tofu

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Comfort in a Bowl :: Tomato Potato Soup

Now that February has come to a close, and spring is upon us we will slowly stop cooking our comfort dishes and turn to bikini ready foods right? Salads filled with freshly picked fruits and veggies.

More time outdoors less time cuddled up with a blanket.

It's not quite spring yet, and we have a few cold days left- so I have another comfort food left to post.

>>See, just around thanksgiving I truely came to know the real meaning and feeling of comfort food.

Thanksgiving day Aubrey and I sat with Steph and some family eating a delicious meal when mid turkey we got a text saying our Grandma, who we so admire and love, unexpectedly was going to pass away, probably that day.
I didn't really process what all that meant. I think I just had too much going on, or maybe I tucked it away so not to have to deal with what really was happening in the middle of my dinner, and have an emotional break down. ??
After dinner we said goodbye to our guests and quite literally as I walked into the kitchen to start cleaning up *ding* went my phone.
She was gone, passed from this life to the next and that was when it hit me like a ton of bricks and i cried and cried, to joined byAubrey a few minutes later we just cried together.

Our Grandma was one special lady. She was one special cook, we had just eaten several dishes for thanksgiving that were her recipes.

Two days later Aubrey and I were packed up with 6 kids driving a 12 hour drive in one day in one car.
talk about torture.
We are wrestling kids, and eating greazzy food, tired out of our minds, missing our Grandma, heart sick for my Grandpa. Bleh.

We pulled into our other Grandparents house, ready to keel over. I was completely depleted of everything... energy, emotion, you name it... And I walked into Grandma H's house I smelled the smell of comfort. How had she known? that's just her, she's pretty perfect herself. :)
Love my Grandma H. so so much.

I ate two hearty bowls and felt filled. (But not in a filled food way) in a -
I had a little more strength to buck up and get bed set up, put kids to bed, and wake up to a funeral of my precious Grandma Doxey.

Since our lil' trip I've had cravings for this soup when I've had a long hard week, or I've been sick. It's defintly clicked with my emotions. this soup, my stomach and my heart have all got some crazy chemistry goin on.
From this whole experience I definitly view "comfort foods" in a new light. There are comfort foods and are tastey filling goodness, and then there are comfort foods that remind you of grandma's cooking in your darkest hour. Or your mom's homemade dinner after a lonely day in junior high (ewe jr high)
so, here is my comfort dish from this winter, I hope it brings you some too.

Here is a picture of my Sassy, Beautiful Grandma Doxey- she is to the left.
you can read & see more about her here
(and my Sweet Beautiful Grandma Harding in the middle)

Also, at the bottom are some links a few of Grandma Doxey's wonderful recipes featured on our blog :)

Tomato Potato Soup

Ingredients

6 large red potatoes

6 raw carrots

1 onion

3 celery stalks

1/4 head of shredded cabbage (this is what makes it taste so good)

1 lb hamburger

2 cans of diced tomatoes.

1 (32oz) carton of vegetable broth

2 tsp salt (divided)

1 tsp seasoning salt

1 bay leaf

1 tsp ground sage

1/2 tsp pepper

Directions

Fry hamburger, onion together 1/2 tsp salt. drain fat.

In large pot, add remaining ingredients.

Bring all to a boil, add hamburger and onion.

Simmer until until tender.

If needed add more salt to taste.

ENJOY!!

other Doxey recipes

Her caramel corn + Jazz game = heaven

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Thai Peanut Saute

This is an older recipe from the blog, but honestly....it needed a lot of help. I mean, even the pictures were pretty sad. no wonder it had never been pinned.
(no! you cannot see them anymore. They have magically disappeared.)

A few weeks ago I was craving some thai peanut sauté done right! boom baby!
I decided I wanted to try making this recipe better. In the end it was SOO much better.
Smooth. Creamy. Spicy. Noodles....with cilantro.
(before, if you tried it... it was a little too much like eating spicy peanut butter coated noodles, I'm so sorry)
I put it up (the new and improved! version) on instagram and my facebook and it all wild.
 I'm really sorry it took so long for me to put it here! Holidays does do that to us doesn't it?

You know who at this the best? my 18 month old. what gives? its noodles!

so.
I give you.
for your viewing pleasure.

THAI PEANUT SAUTE! (crowd goes wild, wahhhhhhhhh) 

here is what you will need:..
(for a Vegetarian version, leave out chicken...sub tofu?... and sub chicken broth for veggie broth)

4 chicken Breast, cut into stripes or bite size pieces
2 TBS evoo
3 limes...1 juiced, 2-3 sliced
3 minced garlic
1 T fresh ginger minced (I used the fresh ginger in a tube)
2 T soy sauce
1/2 package of linguine noodles (about 8oz)
1 cup shoe string carrots
1 cup chopped (fairly small) Broccoli florets
1/2 cup chopped peanuts
2 chopped green onions
1/2  bunch of cilantro chopped

side note- My mom bought me a titan peeler from Bed Bath and Beyond years ago, and this handy dandy thing came with it. perfect for these carrots. The package was only like $15 and they have seriously been the best investment! 

Start the noodles in a large stock pot. 

and make your peanut sauce* in a small sauce pan. *See below

In a separate, large skillet saute chicken, chili paste, garlic, ginger, soy sauce, salt. 

when chicken is almost, mostly, fully cooked add veggies.{NOT cilantro} 

--your veggies will only need a few minutes to cook- so that is why I advise for you to have the peanut sauce and noodles prepped and done by the time the veggies enter the skillet. 

Drain the noodles and add them, with the peanut sauce to the chicken/veggies skillet. 

Toss until everything is well coated. 

Add Cilantro at this point. lightly toss.

 If the peanut sauce has thickened too much {from the starch of the noodles} add a few Tablespoons of chicken broth at time till it reaches desired consistency. 

Garnish with Lime, and peanuts, and maybe a little more cilantro. :)

Peanut Sauce

1+ can chicken broth

6 T peanut butter

1 tsp (more if you like it hot hot hot!)  of Sriracha chili sauce, or some type of chili paste 

3 T honey

6 T soy sauce

5 garlic cloves minced (or t mined)

In your sauce pan combine all ingredients over medium heat. Stir until sauce is smooth and blended. It will thicken as it stands. so, as mentioned above, add more broth till reached desired consistency. but it should be pretty runny. 

trust me. by the time its combined with all those startchy noodles, and the veggies has soaked some up, and its sat at the table while everyone is called. and called. and then yell/called again to come to the dinner table- it should be perfect. 

Thai Peanut Saute

Ingredients

4 chicken Breast, cut into stripes or bite size pieces

2 TBS evoo

3 limes...1 juiced, 2-3 sliced

3 minced garlic

1 T fresh ginger minced (I used the fresh ginger in a tube)

2 T soy sauce

1/2 package of linguine noodles (about 8oz)

1 cup shoe string carrots

1 cup chopped (fairly small) Broccoli florets

1/2 cup chopped peanuts

2 chopped green onions

1/2 bunch of cilantro chopped

Peanut Sauce

1+ can chicken broth

6 T peanut butter

1 tsp (more if you like it hot hot hot!) of Sriracha chili sauce, or some type of chili paste

3 T honey

6 T soy sauce

5 garlic cloves minced (or t minced)

Directions

Start the noodles in a large stock pot.

and make your peanut sauce* in a small sauce pan. *See below

In a seperate, large skillet saute chicken, chili paste, garlic, ginger, soy sauce, salt.

when chicken is almost, mostly, fully cooked add veggies.{NOT cilantro}

--your veggies will only need a few minutes to cook- so that is why I advise for you to have the peanut sauce and noodles prepped and done by the time the veggies enter the skillet.

Drain the noodles and add them, with the peanut sauce to the chicken/veggies skillet.

Toss until everything is well coated.

Add Cilantro at this point. lightly toss.

If the peanut sauce has thickened too much {from the starch of the noodles} add a few Tablespoons of chicken broth at time till it reaches desired consistency.

Garnish with Lime, and peanuts, and maybe a little more cilantro. :)

Peanut Sauce Directions:

in your sauce pan combine all ingredients on medium heat. Stir until sauce is smooth and blended. It will thicken as it stands. so, as mentioned above, add more broth till reached desired consistency. but it should be pretty runny.

trust me. by the time its combined with all those startchy noodles, and the veggies has soaked some up, and its sat at the table while everyone is called. and called. and then yell/called again to come to the dinner table it should be perfect.

PS I accidentally bought Fettuccine noodles.. don't mind those. you will want the LINGUINI noodles. 

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Taco Dip

I was recently introduced to this dip at a girls night.  My friend Tiffany brought it and I could not get enough.  It was such a nice change that accompanied her veggie tray.  I'm so bored of the usual ranch dip that comes with a veggie tray.  Then - a few days later she brought it again to a holiday party and I again loaded up my plate with veggies that this awesome dip.

Not only is this dip awesome with veggies, but I dipped a few tortilla chips in it too - and it was divine. I want you to meet my avocado condiment bowl.  Isn't he cute?  I got this little guy and the coordinating butter knife for my wedding years and years ago.  I always forget to use it!  I thought that this dip was perfect for pulling it out of the cupboard.

Nom Nom Nom

 I could dunk veggies and chips and bread and crackers in this stuff all day long.  (Do you like my New Years nails?  I may or may not have a slight nail polish obsession.  This is Ciate Headliner with Nicole Kardashian Kolors Rainbow In The S-kyllie.)

This dip is super easy to whip together.  That's kind of my theme, huh?  Super easy, minimal ingredients, BIG flavor.  I love a recipe that is simple with amazing results, and this is no exception.

What's your favorite part of a veggie tray?  Lately I've been really in to the celery...which is weird...cause I've never been a big celery fan.  Regardless of your fav veggie - this dip will make it one thousand times yummier!  Promise.

Taco Dip

Taco Dip

Ingredients

1/2 cup light mayo

2/3 c plain non-fat greek yogurt

1 TBSP ranch dressing mix

1 TBSP taco seasoning

Directions

Combine all ingredients and stir until incorporated. Serve with veggies, chips, or bread. Refrigerate leftovers.

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Brussel Sprouts

Finally!  I have fixed the bitter taste of a Brussel sprout; a vegetable I swore I would never eat again.  I am a vegetable lover, but could never quite get into these green bitter balls.  You know how it was fixed?  Drum roll please........Coconut oil!  It counter acts the bitter with a sweet coconut zest.  These are so easy to make and you will actually ask for more.

Brussel Sprouts

Ingredients:

1 bunch or bag of Brussels Sprouts

1 1/2 Tablespoons Coconut oil

1 tablespoon  Balsamic Vinegar

Salt and Pepper to taste

Directions:

Cut Brussels sprout in half.  Put about 3 tablespoons of water in your skillet, pour Brussels Sprouts in skillet. Cover for about 5 minutes; or until sprouts are tender.  Not to soft, you want a little crunch on them still.  Once the water is dissolved put your coconut oil.  Mix oil onto all sprouts.  Cook for 2-3 minutes.  At the very end pour your balsamic on stir around.  Salt and pepper those babies and you are done!  So yummy.

Not only did the food taste delicious, but the decor was just beautiful. To help pull off this look, choose a color theme. Ours was a white, soft browns and silver. Very natural colors full of texture that complimented the outdoor feast. Flowers brought life while candles added glow. Mercury glass has a wonderful pearl quality underlying the silver that helps to tie contrast of colors together. 

Look for more decorative tips through out the coming posts!

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Corny....

Just thought I would make mention right here, today, on this blog, that we have a few corn recipes that are like cornilishous and cornastrophically amazing but are kind of classics {older on this blog}- with NEW cornderful pictures.

So lest you forget, we will remind you.

and you can add these corny recipes to your menu...

CHEESY CORNBREAD MUFFINS... (wouldn't they pair nicely with CHILI?)

Party Favorite!
I know you are going to be going to all sorts of holiday parties, or HOSTING all sorts of holiday parties. This one is ALWAYS been a hit for me. ALWAYS.
Sweet Corn. Creamy Cheesy. Spicy Peppers. Salty Chips.
need I say more?

 and its simple, throw it in the oven while you refresh your mascara and bump up your hair... grab a bag of chips and its done! see easy.

HOT CORN DIP

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Cheese Soup

My little boy doesn't like broccoli. No bribery to eat cute little trees will get him to choke it down. Some times, sometimes whole dessert trick works. and for some reason, when I put this bad boy infront of his face he didn't get scared away by the green things floating around. Instead he and my other children all ate 2-3 bowls. 

and the next day for lunch they all ate bowlfuls again! 

I grew up on this broccoli cheese soup! 

 I want to do my best to convince you to make it, because I PROMISE you will not be disappointed. its smooth and creamy...when you read the ingredients and the instructions you might be a little weary. I know. I have been there. In fact the first time I made this, I didn't follow instructions (lack of faith, too much weariness) and it turned out so bad. SOO bad. So bad that it took me years to try it again. years of craving my mom's soup and too scared to do it incase I failed again. 

but I did! triumphantly. 

This recipe makes enough to feed an army. 

take half to your sick neighbor, or best friend. ORRRR eat it the next two days. It's not like you won't be craving it or anything hehe

This soup recipe is really just a cheese soup base.
You can add whatever veggies you like to it!

Cheese Soup

Ingredients

3 carrots

3 celery

2 small-med potatoes

1 cup broccoli

1 small/med onion

1 T salt

OR if just doing broccoli

3+ cup chopped broccoli

1 small/med onion

Soup Base:

1 16oz jar of cheese whiz

1 1/2 cups butter (3 cubes)

1 1/2 cup flour

3 quarts boiling water (12 cups)

4 cubes of chicken or veggie bullion

Instructions

In a small pan steam veg with onion in a small amount of water and salt.

do not drain water.

Place cheese whiz in a bowl of SUPER hot water to help it start warming and melting away from the sides.

Heat 3 quarts of water to boiling. (I just heat it in my microwave)

In a Large stock pot melt butter and wisk in the flour. (making a roux) Cook on med-low heat for a few minutes (cooking out the flour-y taste out) and stirring till smooth.

slowly add 1.5 quarts of water to the roux. wisk till smooth.

In remaining 1.5 quarts of hot water, dissolve bullion. When dissolved add water to stock pot, stiring till smooth.

Keep low heat, and let thicken.

Now, add cheese whiz and stir. from here on out you must stir until you take off heat.

you can bring the heat up to medium heat if cheese whiz is not melting.

add veggies. If the soup consistency is too thick add some of veggie water till it reaches your desiered consistency. (I never have to do this... but just incase I wanted to add it)

Remove from heat and serve immediatly.

Serve with yummy bread!

Try this easy yummy french bread.

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Coconut Oil & Tempura

For our last book club we read Unbroken by Laura Hildabrand. 

It was a great read....aaaaaaand what does it have to do with food? :) 

Most of the book Louis is a Japanese POW so of course I needed to relate that to food? ha.  I decided to have a Japanese food-themed book club. Complete with mochi, seaweed, sushi, my fav- SHARK Gummies (he was stranded at sea for like 47 days...circled by sharks) and, because I lovelovelove tempura I made it!

I just really love it. 

a few days before a my big tempura premiere friend told me about coconut oil. I ended up finding it!  At Trader Joes, I went for flowers, sushi, drinks and it was there staring me in the face, how could I not buy the coconut oil. It's very healthy for you, and it has a high burn temp.

 I tried it for the tempura and it was wonderful!!

1st off- when you cook with coconut oil your house fills with the aroma of beaches and sun tan oil. NOT a greasy burger joint. 

big ++++

2nd- it left a light cocunuty taste to the tempura, which tempura doesn't have a lot of flavor like, say, fried chicken which is full of salt and seasonings. 

While both are divine fried...tempura is a little less salty. you add the salt. 

so having the third dimension of coconut oil to the fried veggies was crazy good. 

Tempura isn't something I make from scratch! *gasp*
not everything I put on this blog has to be from scratch right?

It is from a box.
and the box stuff works wonderfully. it cheap.
you can find it in the asian isle, OR by the bread crumbs/panko bread crumbs.

Just follow the directions.
I want to stress that your batter is FREEZING coold!  for the best frying. it makes it lighter and fluffier :)

Sometimes I make it and put it in the freezer if my other stuffas isn't ready....

These directions called for an ice cube to be left in the batter. Genius!

Have you ever been to a Teppanaki Japanese restaurant, or eaten tempura?

It's a blast, and delicious.
My fav is tempura veggies. but you can do shrimp and other sea food too.

Cut up squash, broccoli, zucchini, AND SWEET POTATO! (it the best, trust me) Slice the potato thin.
Dip it in your freezing batter.
Fry it in your 350 degree oil.
don't have a thermometer?

let it heat up for a minute, when it looks more watery than oily drop a drip of water in the oil. it is !!SPLATS!! its ready.

cautiously fry your veggies.
they fry fast.

because they batter was soo cold I never had to turn my heat down. BUT I have in the past. so just monitor your veggies, if they are browning too fast- turn the heat down. you want the veggies to cook through.

Fish your tempura out of the oil, place on a paper towel or cooling rack to drain oil.
Serve Immediately hot! with a little side of soy sauce.
(..but if you must-place in oven to keep warm.  microwave makes all gushy soggy. we dont want that. )

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