Tag: recipe

Pumpkin Adobo Chili

On By karmarstenIn Hearty, stewLeave a comment

Things needed

  • 1 lb of meat (this can be morningstar/beyond crumbles OR actual meat – if using meat drain a bit of the fat and cook this first)
  • Olive oil to cover the bottom of a pot
  • 2 small onions (diced)
  • 3-6 cloves of minced garlic (never can have too much!)
  • 15 oz can pumpkin puree
  • 28-30 oz diced tomato (around 2 cans)
  • 28-30 oz black beans (around 2 cans)
  • 2 cups veggie broth
  • 2 tsp worcestershire sauce
  • 2 to 3 chipotle peppers in adobo sauce diced
  • 2.5 tbsp dark chili powder (regular will do)
  • 2 tsp cumin (ground is preferable)
  • 1.5 tsp smoked paprika
  • .5 tsp cayenne pepper
  • .5 tsp oregano
  • .5 tsp black pepper (this is going to be to taste)
  • .5 tsp salt (this can be to taste as many plant-based meats are salty)
  • Cheddar (optional)
  • Salsa or pico de gallo (optional)

Directions

Unfortunately I did not take pictures of the step by step so here things are in a numeric list:

  1. Heat olive oil in a large pot til a drop of water sizzles when it hits the pot
  2. Add onion until translucent (about 5 minutes maybe up to 7)
  3. Add garlic for 30 seconds to a minute
  4. Add spices (chili powder, cumin, paprika, cayenne, oregano)
  5. Stir til onion mix is coated again 30 seconds to a minute
  6. Add tomato, beans, pumpkin, broth, Worcestershire, chipotle, and stir.
  7. Bring to a simmer, this should be on a medium to lower heat and use a spatter shield.
  8. Let simmer stirring occasionally for 20-25 minutes
  9. Stir in the meat (plant based or actual) bring to a simmer and let simmer for 8-10 minutes

Notes

  1. Feel free to add more pumpkin if you feel it is too spicy (add in small .25-cup portions so that you do not lose the heat).
  2. After you get into “simmer” mode, feel free to adjust any specific spices (especially cayenne for more heat) or salt by about 0.25 tsp at a time.
  3. If the chili is too thick while simmering, add more broth.
  4. You can use the optional things as toppings. If using Cheddar, make sure that the chili is hot when you add the cheddar, and let it melt before you add any colder items (like salsa/pico/etc) on top.

German Pancake “Dutch Baby”

On By karmarstenIn BreakfastLeave a comment

Things needed

  • 1 cup flour
  • 1 cup milk
  • 6 eggs
  • 1 tsp to 1 tbsp vanilla (be generous – you cannot really have too much vanilla)
  • 5 tbsp butter
  • 2 tbsp powdered sugar (optional but well worth it)
  • Maple Syrup OR Lemon Juice
  • 9 by 13 or greater sticky Pyrex or metal pan (this is important! The pancake needs to crawl up the side!)

Directions

Some of the Ingredients

In the pan, cut the butter into 5 pieces. Place one piece near each corner of the pan, and the final piece in the middle.

NOTE: Put pan in the oven before you begin to preheat!

Preheat the oven to 425 degrees. (The butter will be sizzling and may have browned – that is OK!)

Add Eggs/Milk/Flour/Vanilla to a blender.

Blend til smooth.

Remove the pan from the oven

Pour the pancake batter into the hot oven (it will sizzle, that is OK as well!).

Return the pan to the oven. Keep it centered in the oven so that the pancake grows evenly.

Batter in pan – centered in the oven

Cook for between 25 to 27 minutes until the sides have puffed up and the top is browned.

Fully cooked pancake

Using a sifter or just by hand, dust the top of the pancake with the powdered sugar. There may still be buttery-looking areas: that is perfect.

Pancake with Powdered Sugar

The sides will slightly settle. Cut into 6 to 8 pieces (one horizontal cut down the center and 2 to 3 vertical cuts so that they are in square sections.

Serve with a topping of lemon juice (for a citrusy bite) or maple syrup (for a sweeter, warmer feel).

Spicy Red Sauce (Weekday Version for Cheaters)

On By karmarstenIn Hearty, UncategorizedLeave a comment

Things needed

  • 3 to 4 tbsp Olive Oil (enough to cover the bottom of the pot)
  • 1 to 2 medium onions (white or yellow)
  • 6-8 cloves garlic (minced)
  • 1 heaping tbsp dried oregano
  • 1 heaping tbsp dried italian seasoning
  • 1 heaping tbsp dried basil
  • 1 tsp black pepper
  • 1 tsp salt
  • 2 to 4 bay leaves
  • 1/2 tsp red pepper flakes
  • 1/2 cup red wine
  • 1 large can (28 oz) crushed tomato
  • 2 medium cans diced tomato (14.5 oz cans)
  • 1/2 cup veggie broth
  • (optional) pinoles
  • (optional) meatballs (veggie used here)

Directions

Ingredients

In a large pot, cover the bottom with oil and cook over high heat until a drop of water sizzles. Add the onion and cook for 5-6 minutes, or until it is somewhat translucent. Once somewhat translucent, add Garlic and pignoles (if using).

NOTE: Make sure to stir every so often so that the mixture does not stick to the bottom

Oil/Onion/Garlic

After 30 seconds to 1 minute or so add all spices and again stir for 30 seconds to a minute

Spices and Wine
Onion/Garlic with additional Spices

After about 30 seconds. Change from a medium/high heat to a low heat and add wine to deglaze the pot.

Gently stirring occasionally, cook mixture for 5 minutes or so.

Add remaining ingredients and bring to a simmer.

All mixed together ready to simmer

Let simmer, covered with a mesh cover/splatter shield, until the sauce has the desired texture/thickness. At any point, meatballs can be added according to the cooking instructions.