Mixed Bean Chili

I always serve this chili with home-made cornbread warm from the oven. It's comfort food on a cold Autumn night.

Ingredients:
2 tbsp vegetable oil
1 onion, diced
2 stalks celery, diced
1 green bell pepper, seeded and diced
2 jalapeno peppers, seeded and diced
6 cloves garlic, minced
1 x 28 oz can crushed tomatoes
1 x 19 floz can mixed beans
1/2 cup frozen corn
1/2 cup water
2 bay leaves
1 tsp ground cumin
2 tbsp dried oregano
1/2 tsp salt
fresh cilantro to garnish (optional)

Method:
Saute onion, celery, bell pepper, jalapeno peppers and garlic in oil. When onion is translucent, add tomatoes, beans, corn, water, dried herbs and spices. Stir and bring to the boil. Reduce heat, cover and simmer for 25 minutes. Serve garnished with fresh chopped cilantro, if desired.

Bean Quesadillas with Fresh Salsa

Quesadillas are basically Mexican grilled cheese sandwiches. I make mine with beans and top them with fresh salsa. My preschool daughters enjoyed these for lunch today.

Makes 10

Ingredients:

1 onion, finely diced

1 large ripe tomato, finely diced

2 tbsp chopped fresh cilantro

1 tbsp lime or lemon juice

1 cup masa harina (corn tortilla flour)

~1 cup hot water

1 x 19 floz can beans, drained and rinsed (I used mixed beans, but you could use pinto, kidney, black beans etc.)

1 tbsp vegetable oil

1/2 tsp cumin

For the Salsa:

In a small bowl, place 1/4 of the diced onion, all the diced tomato, cilantro and lime juice. Stir together, cover and set aside.

For the Tortillas:

Cut 2 pieces of parchment paper to cover a tortilla press. Heat a heavy cast iron skillet on medium heat. Place masa in a food processor, and turn blades on to a medium speed. While blades are turning, slowly pour in hot water until it just comes together into a ball of dough. Transfer dough to a bowl and pinch off golf-ball sized pieces to press between parchment paper, in the tortilla press. Cook tortillas on the hot skillet, about a minute each side. Transfer to a plate and cover with a cloth to keep from drying out.

For the Refried Beans:

Rinse out food processor. Put in beans and 2 tbsp water, process until smooth. Add more water if necessary.

Heat oil in a frying pan. Add the remaining diced onion and cook until translucent. Add cumin and cook 1 more minute. Add pureed beans and stir for another minute. Turn off heat and leave on hob to keep warm.

Putting it Together:

Spread refried beans on one half of a tortilla. Fold and place onto a hot frying pan/skillet. Turn once. Remove and spoon salsa inside. Serve immediately.

Roasted Vegetables with Quinoa

Tonight I finally cut up an acorn squash that has been sitting on the counter since it arrived in the organic box two weeks ago. Half I used for dinner, the other half for dessert. We had roasted vegetables with quinoa followed by spiced squash bread. (I'll share that recipe another day!)


Serves 6
Ingredients:
4 tbsp olive oil
2 onions, peeled and coarsely chopped
2 heads of garlic, cloves separated and peeled
1/2 acorn squash, peeled and cut into 1 " chunks
1 large parsnip, peeled and cut into 1 " chunks
1 head of broccoli, cut into florets

1 cup quinoa
1-2 tsp fennel seed, chopped

Method
Preheat oven to 190 c.

Toss vegetables in oil. Spread onto baking sheets and cook 20-25 minutes, turning occasionally until vegetables are browned and tender. (Broccoli will brown the fastest, and retain its crunch. I usually add this 15 minutes after everything else.)

Meanwhile, rinse quinoa in a sieve under cold running water. Place quinoa in a pot with the fennel seed and 2 cups water and bring to the boil. Reduce heat, cover and simmer 15 minutes or until tender (you will see tiny 'strings' on the quinoa separating from the seed.) Drain if neccesary and set aside in a covered bowl until vegetables are ready to serve.


A note about Quinoa: Quinoa (pronounced 'keenwa') is a complete protein source. It is high in iron and a source of dietary fibre. Quinoa is a seed native to South America. It is not cheap; here it costs me just over $1 for 100g. But that's what I would have to pay for extra lean ground beef.

A note regarding the kids: All my kids loved the broccoli, and most ate the squash. Two ate all their quinoa. No-one like the onion, garlic or parsnip. But hey, you can't please all of the people all of the time. In my book this is pretty good. (There were no complaints about dessert!)