Friday, January 31, 2020

I Can't Believe It's Vegetarian Chili + BHM Virtual Potluck

Am I alone in amazement that we are literally saying goodbye to January already?! Nonetheless here we are heading into February with no signs of time slowing down to allow for anything other.  Be that as it may, I'm inviting us to slow down as often as possible, release "hurry mode", and intentionally embrace the simple and grand moments that make up life.

As you might have guessed by now, hearty, comfort food is one of my favorite ways to settle in and take a load off.  And when you're talking good for you x good to you fare, it doesn't get much better than this.  Enter one of my favorite dishes, chili--with a vegetarian twist.  For this dish, I'm not referring to my Spicy Three Bean Chili.  Instead, I'm talking about a meatless version that mimics all the heartiness, texture and um-um goodness and flavor of your favorite turkey or beef chili.  Are you excited yet?

If I hadn't made it myself, I would have been hard pressed to believe that this was a truly meatless dish, because it gives off the exact texture and look of the chili of my childhood (grandmama's beef chili) and my favorite turkey chili I make most often these days. I don't know about you, but I call that a win-win, especially for those of us currently working on our summer bodies. ;)

With the ease of nothing more than adding meatless crumbles to my typical chili base, it was quicker, easier--and just as delicious--as my original recipe. Finish with a garnish of creamy avocado slices, peppery jalapenos, bright and fragrant cilantro, a generous splash of citrus, and whatever else you please, to take it over the top.  And don't just take my word for it.  I want you to make. it. and then tell me you're as thrilled as I am to add this to the vegetarian repertoire you never knew you wanted.

And because chili has always been a staple in my food story--from childhood until now--I'm excited to be sharing this recipe as a part of the Black History Month Virtual Potluck, now in its fourth year.  In case you're wondering, it's a wonderful collection of recipes, stories, and heritage, that showcase black culture through the lenses of cuisine and storytelling, as shared by black food bloggers throughout Black History Month (translation: it's really something special.)  *Grab the full list of BHM Potluck 2020 recipes and bloggers following the recipe below.

Enjoy... and Happy Eating! 

I Can't Believe It's Vegetarian Chili
Ingredients:
2 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 bell peppers, diced
1 28-ounce can crushed tomatoes
1 8-ounce can tomato sauce
12 oz. water
1 ½ tablespoons chili powder
1 tablespoon cumin
1 tablespoon garlic powder
1 teaspoon paprika
½ teaspoon cayenne pepper
1 1/2 teaspoons kosher salt
2 15oz. can chili beans
1 package of Meatless Crumbles (I used Gardein's)
Several splashes of Tabasco sauce (optional)
Sliced avocados, limes, jalapenos, and chopped cilantro, for garnish 

Method:
Preheat olive oil in a heavy bottomed pot under medium heat.  Add the onion, bell pepper and ½ teaspoon salt.  Cook until vegetables begin to soften, about 5-7 minutes.  Add in garlic and cook for another minute. 

Add crushed tomatoes, tomato sauce, water, spices and seasonings, 1 teaspoon salt and Tabasco, if using.  Stir until mixed thoroughly and bring to a slight boil.  Cover, reduce heat to low and simmer for 15 minutes, stirring occasionally.  Add in meatless crumbles and beans and cook for an additional five to ten minutes.  Garnish, serve and enjoy!

Black History Month Virtual Potluck, 2020
 
 





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Monday, January 30, 2017

Curry Chicken Pot Pie + BHM Virtual Potluck

Food, family and memories have always gone hand-in-hand for me.  From the earliest age, I can trace the family gatherings, sleepovers, holiday celebrations, and Sundays at my grandparents' home, in particular, to special meals and favorite dishes.

Chicken pot pie was one of those dishes that typically represented a quick weeknight meal (the frozen variety, to be clear) or, even more fun, a sleepover with my cousins at my grandparents, with my grandmother superbly strategizing on how to feed the lot.  It was an easy 'go-to' to satiate our hungry little bellies, and we loved it--largely because it represented family and love and shared memories.

Those memories continue to linger all these years later and recently inspired me to make a Curry Chicken Pot Pie (equally as perfect for a weeknight or feeding a crowd) that brings back all the comfort and delight that the little frozen pies, in the mini aluminum pans, provided years before.

In a similar spirit of personal history and tradition, this post is a part of a Black History Month Virtual Potluck among 28 black food bloggers from around the world, celebrating the undeniable place that food has always held within our culture and contributions to American history at large.  As Black History Month launches on February 1st, you can anticipate a new recipe from a participating blogger for each day of the month, culminating in a one-of-a-kind (and scrumptious) food journey!  See the full list of fellow bloggers below to take in the amazing recipes.

So here's to family, childhood memories, tradition...and Happy Eating!

Curry Chicken Pot Pie
Ingredients:
1 lb. boneless, skinless chicken breast, cubed
4 carrots, peeled and chopped
1 large onion, chopped
1 cup frozen green peas
1 3/4 cup chicken broth
2/3 cup coconut milk
2 teaspoons mild curry
1/3 cup unsalted butter
1/3 cup all-purpose flour
1 teaspoon kosher salt, plus more to taste as desired
1/2 teaspoon freshly ground black pepper, plus more for garnish
1 puff pastry sheet, thawed
1 egg, beaten
Flaked sea salt (optional)

Method:
Preheat oven to 425 degrees F.

Place chicken and carrots in a 2 quart saucepan and bring to a boil.  Cook for 12-13 minutes.  Add peas and cook for an additional 3 minutes.  Remove from heat, drain and set aside.

Melt butter in a large saucepan and saute onion over a medium-high heat until soft and translucent.  Stir in flour, kosher salt, 1/2 teaspoon pepper, curry, and cook to combine.  Stir in broth and coconut milk and simmer (stirring throughout to avoid sticking) until thickened.  Taste for seasoning and adjust, as needed.

Place chicken mixture in the bottom of a 2-quart round dish and pour curry mixture over the top.

Roll out pastry sheet and layer over the top of the baking dish.  Brush with egg wash and sprinkle with flaked sea salt (if using) and more ground pepper.  Make slits in the pastry to allow the steam to escape while baking.

 Place baking dish in the oven and bake for 30-35 minutes until pastry is golden brown.  Remove, serve hot and enjoy!

BLACK HISTORY MONTH VIRTUAL POTLUCK

 
  
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