Well Dined

30Jul/150

Vegan Three Bean Chili

Well Dined | Vegan Three Bean Chili

I was making dinner for a vegan friend of mine and found this quick and easy recipe that sounded good.  Using mostly canned products, I was not expecting it to turn out as well as it did (hence no preparation photos).  We were both surprised at how much flavor this chili had.  I added in some chopped leftover steak for Jasper, and he loved it too.  This is definitely going into my records as cheap, easy, customizeable, and well-loved.

Vegan Three Bean Chili with Pesto
adapted from Real Simple
serves 4

1 tbsp plus 1/4 cup extra-virgin olive oil
1 small yellow onion, chopped
2 carrots, diced
1 14.5-ounce can diced tomatoes with Italian spices, including liquid
kosher salt and black pepper
1 15.5oz can chickpeas, rinsed and drained
1 15.5oz can cannellini beans, rinsed and drained
1 15.5oz can kidney beans, rinsed and drained
1 clove garlic
3 tbsp pine nuts (you can use a less expensive nut)
1 cup fresh flat-leaf parsley

Heat 1 tbsp of the oil in a large saucepan over medium-high heat. Add the onion and carrots and cook until tender, about 5 minutes.

Stir in the tomatoes and their liquid, 2 cups water, 1 1/2 tsp salt, and 1/2 tsp pepper and bring to a boil.

Add the beans and cook until heated through, about 3 minutes.

Either finely chop the garlic, pine nuts, and parsley and combine with remaining 1/4 cup oil, 1/4 tsp salt, and 1/8 tsp pepper in a small bowl OR put everything into a mini food processor and pulse.

Divide the chili among individual bowls and top with the pesto.

One Year Ago - Greek Style Zucchini Salad
Two Years Ago - Meat Ravioli
Three Years Ago - 4th of July
Four Years Ago - CSA Week 9

2Jul/120

Creamy Shrimp Rolls

It has gotten hot, hot, hot out here - plants and people alike are wilting in the heat.  On days like these where you can't bear to be outside for more than 5 minutes, slaving over a stove is out of the question.  These shrimp rolls are the perfect thing for oppressively hot days: fast, easy, cool, and refreshing.

All you have to do is mix together cold, cooked shrimp with celery, scallions, mayonnaise, and lemon juice. Put a piece of butter lettuce on a bun, top with the shrimp mixture, done!  Dinner in less than 10 minutes.

Creamy Shrimp Rolls
adapted from Real Simple
Makes 4 rolls

1/4 cup mayonnaise
1 tbsp fresh lemon juice
kosher salt and pepper
1 1/2 lbs cooked medium shrimp, cut in half crosswise
2 stalks celery, chopped
1/4 cup sliced scallion greens
4 soft buns
1 small head butter lettuce, torn into pieces

In a medium bowl, whisk the mayonnaise, lemon juice, 1/2 tsp salt, and 1/4 tsp pepper. Fold in the shrimp, celery, and scallions. Line the buns with the lettuce and fill with the shrimp mixture.

27Jun/120

Recipe Showdown: Chicken Crescent Rolls and Hashbrown Casserole

Cruising around on Pinterest I found two very similar recipes for crescent rolls stuffed with chicken, and another two for a casserole made with hashbrowns.  In each case, I couldn't decide which recipe I preferred over the other; so I decided to settle it with a recipe showdown.  I would make one pair of recipes one week, and the other the next, in order to decide the winners. (Note that none of these recipes are particularly healthy...)