February 23, 2012 § Leave a Comment
This soup is really easy to make and fun to eat. My son says that his favourite thing about this soup is making words on his spoon with the alphabet shapes. It takes me back to when I was a kid and would stick my fingers in my soup and do the same. I guess somethings don’t change.
I had to look around before I found organic alphabet pasta at a health food store. The pasta expands quite a bit when you cook it so you don’t need that much. The amount of water that you add may vary based on how much is absorbed by the pasta. To make an adult version of this soup, try it with hot sauce and fresh ground pepper.
Makes 4-6 servings
Cooking time 25 minutes
2 tbsp (30 ml) olive oil
1 clove crushed garlic
1/2 cup (125 ml) diced onions
2 1/2 cups (625 ml) diced tomatoes
1 cup (250 ml) diced carrots
1 cup (250 ml) corn
1 cup (250 ml) peas
1 cup (250 ml) broccoli florets
1 1/2 cups (398 ml) kidney beans
4 1/2 cups (1125 ml) boiling water
2 cups (500 ml) cooked alphabet pasta
1 tbsp (15 ml) salt
1. Heat a large stock pot on medium-high heat. When it’s hot add the olive oil. Add garlic and saute for 30 seconds until the garlic browns.
2. Add the diced onions and cook until transparent, 1-2 minutes.
3. Add the tomatoes and turn the heat to high. Cook until the tomatoes turn to mush, you may need to add some water.
4. Add the vegetables and cook until they soften and the kidney beans.
5. Add the water, pasta and salt and bring to a boil. When the soup boils it’s ready to serve.
February 10, 2012 § Leave a Comment
Chili cheese fries are one of my favorite ways to eat left over chili. My kids like to eat it as a snack and it is a dish that they can make by themselves. For the chili recipe see my Veggie Beef Chili with Kale and Corn.
grated mozzarella vegan or regular
1. Cook your favorite fries.
2. A few minutes before the fries are ready to come out of the oven, heat up the chili.
3. Place some fries in a bowl and sprinkle with grated cheese. (I like my fries cheesy so I put the cheese on top of my fries).
4. Top with chili and serve.
November 18, 2011 § 2 Comments
I make chili at least once a month, even in the summer. I find chili a hearty and healthy meal that fills me up and satisfies my taste buds. I make a big pot and eat it over a few days. I make enough to have leftovers that I can freeze into single sized portions that I can easily grab for a quick and healthy meal. Sometimes I pour chili onto hot fries and sprinkle grated mozzarella to make chili cheese fries. Other times I eat chili as a snack with rosemary crackers or as a full meal on a bed of quinoa.
Cooking time 35 minutes
1 tbsp (15 ml) olive oil
1/2 tsp (2 ml) cumin
1 tbsp (15 ml) crushed garlic
1/4 cup (65 ml) diced onions
1/2 cup (125 ml) chopped kale, stalks removed
1/2 cup (125 ml) organic corn
340 grams veggie beef
425 grams (15 oz) kidney beans
425 grams (15 oz) can of diced tomatoes
1/2 tsp (2 ml)salt
1/2 tsp (2 ml) paprika
chopped cilantro for garnish (optional)
1. Heat a large stock pot on medium heat and add the olive oil.
2. When the oil is hot add the cumin. When the cumin pops, add the garlic and saute until golden about 30 seconds.
3. Add the onions and saute until golden.
4. Add the kale and saute until wilted. Then add the corn and stir.
5. Cook the corn until it softens and add the veggie beef, cook for about one minute.
6. Add the tomatoes and kidney beans to the mixture and turn up the heat and bring to a boil.
7. When the chili boils, reduce the heat to medium and cook until the tomatoes are cooked and the ingredients incorporate about 7-10 minutes.
8. Add the salt and paprika and turn off the heat. Garnish with cilantro and serve.