These Canada Day Ice Cream Sandwiches are a simple and fun dessert idea for your celebrations! Just 2 ingredients: ice cream sandwiches and sprinkles.
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The theme at I Heart Cooking Clubs this week is Lentil Love -- so here is a yummy fall dish chock full of lentils, Tex-Mex Vegetarian Chili, from Madhur Jaffrey's book World Vegetarian. I've had this book for years and not cooked much from it, so I am really looking forward to the next six months with IHCC cooking her recipes. Tex-Mex Vegetarian Chili adapted from Madhur Jaffrey -- World Vegetarian 3 tablespoons canola or olive oil 1 medium onion, peeled and finely chopped 3 garlic clove, peeled and finely chopped (I used roasted garlic cloves that I mashed) 1/2 large green pepper, seeds removed and finely chopped (I forgot to add this!) 1/4 to 1 jalapeno pepper, finely chopped 1 and 1/2 teaspoons ground cumin seeds 2 teaspoons paprika 1/2 teaspoon dried thyme 1/2 teaspoon dried crumbled sage 1 teaspoon dried oregano 1/4 teaspoon cayenne 1 cup lentils, picked over and washed (I used red lentils, which cook down a lot, the recipe doesn't specify a specific lentil) 1 cup cooked dried or canned kidney beans 2 to 3 canned plum tomatoes, drained and finely chopped 3 tablespoons chopped fresh cilantro leaves 1 and 1/2 teaspoons salt 1 tablespoons yellow cornmeal 1 1/2 cups corn (frozen or canned would work, my addition) Put the oil in a medium pan and set over medium-high heat. When hot, put in the onion, garlic, green pepper, and jalapeno. Stir and fry for about 3 minutes or until the seasonings just start to brown. Turn down the heat to medium-low and continue to saute for another 3 minutes. Now put in the cumin, paprika, thyme, sage, oregano, and cayenne. Stir briskly once or twice and put in the lentils, 4 and 1/2 cups of water, the red kidney beans, plum tomatoes, cilantro leaves, and salt. At this point I thought it would be nice to add some corn and used 1 can of sweet corn kernels, rinsed and drained. Bring to a boil. Cover, turn the heat down to low, and cook gently for 50 minutes. Mix the cornmeal with 3 tablespoons water and then pour the mixture into the chili pot. Stir to mix and bring to a simmer. Cover and simmer gently for 10 minutes, stirring now and then. Serves 4. ~~~~ This was a hearty and delicious late weekend lunch to watch a football game with. I served it sprinkled with shredded cheddar and with some honey corn muffins (baked in my cast iron cactus pan) on the side. All three of my kids ate this without complaint and the most surprising part was that picky husband even ate this, liked it, and had a second bowl! He does not do meatless very often, and I was ready to make him something different, but he gave this vegetarian lentil chili and try and actually ate it, yay :)
Try these delicious vegan brownie bites, made with whole foods! They are a little like two-bite brownies, but made without dairy, or eggs.
PLEASE ACCEPT OUR APOLOGIES FOR NOT PLAYING ENOUGH ROBLOX! IT'S BACK and this game was really fun to play, we know you'll enjoy the video, it gets better as...
gluten-free, refined sugar free I have been largely absent here - for reasons good and less good. A little bit lazy, ...
A Better Way to Incorporate Apples & Honey for the New Year By Andrew Zimmern Rosh Hashanah means one thing in my house, sweet apples and honey for a new year. Here I put it through a different prism so that those important ingredients could be used to accent duck in a main course that I can… Read More →
Strawberry jam is a springtime classic, and this easy strawberry jam recipe requires just three ingredients and comes together without added pectin. Strawberries are what get my littles to the garden every spring, and they'll
Yummy food, in bloom.
Asian Coconut Broth Clams made with lemongrass, ginger and cilantro is wonderful when paired with bread for dipping all that delicious broth! Coconut Broth Clams The flavors in this Thai-inspired clam dish are delicious, with
This post may contain affiliate links. Please read our disclosure policy for more information. Last week, my Mom forwarded us an email with all these incredibly detailed, adorable food photos. The boys insisted sharing these with you! The email was one of those viral emails that was forwarded thousands of times, and we have no idea […]
A recipe for Persian fesenjan made with duck or goose. Fesenjan is a thick stew that hinges on walnuts and pomegranate molasses.
This Cinnamon Roll Cheesecake has a cinnamon roll crust and swirls of brown sugar and cinnamon throughout the creamy vanilla cheesecake.
This juicy cheesecloth turkey is roasted until tender, with a golden crispy skin. The cheesecloth bastes the bird with the butter herb mixture while it roasts!
