Eat good food and share!

Posts tagged ‘Bell pepper’

Black Bean and Butternut Chili

Listen. This is one great vegan recipe for chili! So great that I had to smuggle it out of my daughter’s house under dark of night. For real. This is one time I hope she doesn’t read my blog! However, I think daughter #2 reads, so I might have to bribe her not to squeal on me.

I’m telling you, this chili is so good that four adults made waste to an entire pot of the stuff. Daughter #1 (whom we shall refer to by her nickname, Tots) even asked us, “Gee. Would you all like to come out and lick the pot, too?” I was tempted.

Ingredients –

1 small butternut squash, peeled, halved and seeded

1 tablespoon olive oil

1 medium red onion

1 medium carrot, finely chopped

1 medium orange bell pepper, coarsly chopped (optional)

2 – 14.5 oz can crushed tomatoes

2 tablespoons tomato paste

4 cups cooked or 3 (15.5 oz) cans black beans, drained and rinsed

1 chipotle chile in adobo, minced

1 cup apple cider

3 tablespoons chili powder

1/2 teaspoon ground allspice

1/2 teaspoon sugar

salt and freshly ground black pepper

Cut the squash into 1/4-inch cubes and set aside.

Give your chipotle a whirl in your food processor – a small one like this is you have it.

In a large saucepan, heat the oil over medium heat. Add the squash, onion, carrot and bell pepper, if using. Cover and cook until softenend, about 10 minutes.

Add the tomatoes, tomato paste, beans, and chipotle. Stir in the apple juice, chili powder, allspice, sugar, salt and black pepper. Bring to a boil, then reduce heat to low. Simmer, covered, until vegetables are tender, about 30 minutes more. Stir occasionally.

Uncover and simmer about 10 minutes longer. Serve immediately.

Eat fast so you can get seconds!!




Steak Fajitas

Last week I received for review two grass-fed flank steaks from Hearst Ranch, located in San Simeon California. I will admit, I like a good steak occasionally but I had never cooked flank steak. After a little research I decided to marinate the steaks and make fajitas. I also researched why exactly “grass fed” is a benefit. There are health, taste, animal welfare and environmental benefits. I encourage you to go take a look at Hearst Ranch’s website. They give details on all of the above-mentioned benefits.

I would like to preface this post by saying, everything went perfectly except the fact that when I had those steaks sizzling, I realized that I had a dead camera battery. So, my daughter Niki took pictures with her phone. They’re not bad at all, but not the quality I would have hoped for! I just hope the food looks half as good as it tasted!

Ingredients –

1 bottle of beer (I used Moose Drool, a brown ale)
1 1/2 tsp. chile powder
1/4 cup brown sugar
1 Tbs. dried shallots
1 tsp. oregano leaves
dash of salt
1 – 1 1/2 lb. flank steak
1 large yellow onion
2 green bell peppers, 1 red bell pepper
6 to 8 flour tortillas

Condiments –

shredded cheddar cheese
sour cream

Take the first 6 ingredients, mix well and place in a plastic Ziploc bag. Add the steak, refrigerate overnight.
The next day, chop bell peppers and onions into slices. Add a lug of olive oil, and sautee until they are both translucent and slightly browned.

Some people wrap tortillas in foil and heat them up in a slow oven, 275 degrees, but we put them in the microwave for about 15 – 20 seconds and that worked well.

You can grill your marinated steaks, or do as I did and put them directly under the broiler in your oven. Steaks should be turned at 5 or 6 minutes. You’ll want them to be somewhat rare in the middle, so that there are more well-done pieces at the ends of the steak and rarer pieces in the middle. Slice the flank steak against the grain.

To assemble, take a warm tortilla, add some steak, onions and bell peppers. Sprinkle some cheese and add a spoon of guacamole and sour cream and top with salsa.

As soon as we started eating there was an exclamation, “This is GOOD steak!” And indeed it was. One of the reasons I marinated was because I read that flank steak could possibly be tough. With the excellent beef from Hearst Ranch, the marinade and broiling at high heat for a short period of time, these steaks were buttery and practically melted in our  mouths! I have to admit, I was somewhat skeptical about cooking flank steak, but my first experience was a memorable one! I’ll be purchasing beef from Hearst in the future, especially when I need a top-quality cut! Thank you Hearst Ranch, for giving me the opportunity to share your steak with my family, and with my readers! Fajitas

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