Cooks & Books – PowerPoint Presentation, September 15, 2015
Three-Bean Vegetarian Chili
- 2 red bell peppers
- 3 tablespoons extra-virgin olive oil
- 1 cup chopped onion
- 2 teaspoons ground cumin
- 1 teaspoon crushed red pepper
- 1 teaspoon paprika
- 1/4 teaspoon salt
- 4 garlic cloves, thinly sliced
- 2 cups organic vegetable broth
- 1 1/2 cups (1/2-inch) cubed peeled butternut squash
- 1 (28-ounce) can no-salt-added tomatoes, undrained and chopped
- 1 (15-ounce) can pinto beans, rinsed and drained
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1 (15-ounce) can red kidney beans, rinsed and drained
- 1/2 cup thinly sliced green onions
1. Preheat broiler. Cut bell peppers in half lengthwise. Remove and discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet. Broil 15 minutes or until blackened. Place pepper halves in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and chop peppers.
2. Heat a Dutch oven over medium-low heat. Add oil to pan; swirl to coat. Add onion; cook 15 minutes, stirring occasionally. Stir in cumin and next 4 ingredients (through garlic); cook 2 minutes, stirring frequently. Add bell peppers, broth, squash, and tomatoes; bring to a simmer. Cook 20 minutes, stirring occasionally. Add beans; simmer 25 minutes or until slightly thick, stirring occasionally. Sprinkle with green onions.
Alternatively, you can skip the first step and use jarred roasted red peppers instead, chopped.
Crunchy Cornbread Waffles
These cornmeal waffles are good if made without the Mexican spices and eaten with syrup, but even better made spicy and served with a simple chili con queso dip. Leave out the “optional” ingredients if serving the waffles with berries, fruit compote or syrup.
- 1 3/4 cups buttermilk
- 2 eggs
- 5 tablespoons butter, melted and cooled OR 1/3 cup vegetable oil
- 1 1/2 cups King Arthur Unbleached All-Purpose Flour
- 1 cup yellow cornmeal
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons minced fresh chives; if using dry, use 3 tablespoons (optional)
- 2 to 3 teaspoons ground cumin (optional)
- 1 teaspoon ground chipotle pepper, or 1/4 teaspoon hot pepper sauce (optional)
- 3 tablespoons dried tomato or bell pepper flakes (optional)
1. In a medium-sized mixing bowl, whisk together the buttermilk, eggs and melted butter or oil.
2. In a separate bowl, blend together the dry ingredients, then quickly and gently combine the wet and dry ingredients. Let the batter sit for 10 minutes, to allow the cornmeal to soften.
3. Drop the batter by 1/3-cupfuls onto a hot waffle iron, and bake until the waffle iron stops steaming.
Yield: about ten 8-inch round waffles.