As per request
Vegetarian Chili - I really love this one, though I never go very sparingly on the jalapenos!
1 tbsp canola oil
1 yellow onion, chopped
1 can (28oz) crushed tomatoes
1 cup sliced carrot
1 cup sliced celery
1 red bell pepper, chopped
1 to 2 tsp minced fresh jalapeno
1 can (19oz) red kidney beans, drained and rinsed
2 cups fully cooked brown rice, wild rice, or bulgur
Salt and pepper
1. Cook onion in oil until tender
2. Stir in tomatoes, carrot, celery, bell pepper, and jalapeno and simmer uncovered over low heat for about 30 minutes, stirring occasionally.
3. Stir in kidney beans and rice. Continue cooking 5 minutes more until heated through. Season with salt and pepper.
Curried Lentils in Tomato Sauce
3 tbsp vegetable oil
1 med onion, chopped
1 piece fresh ginger (2 inches), peeled and finely grated
course salt
2 tsp curry powder
1 tsp gram masala (optional, but I recommend it!)
1/4 to 1/2 tsp cayenne pepper
1 jar (26oz) best-quality-store-bought tomato sauce
2 cans (20oz each) lentils, rinsed and drained
2 tbsp fresh lime juice (from one lime)
1/2 cup chopped fresh cilantro plus more for garnish (optional)
cooked basmati (or other long-grain white) rice for serving
1. Cook onion and ginger in oil until beginning to brown, 5-8 minutes
2. Add spices, cook, stirring until fragrant, about 30-60 seconds
3. Add tomato sauce, lentils, and 1 cup water. Simmer until slightly thickened, 5-10 minutes. Stir in lime juice and cilantro, season with salt.
4. Serve lentil mixture with rice; garnish with more cilantro, if desired.
**I have no idea what they mean by best quality tomato sauce. Last time I made it, I think I used something that might have even been meant for spaghetti. This time I will try regular sauce and see how it goes. I also cook the lentils myself, but I'm sure that doesn't matter.
The other two things I will make this week, I've never made before. I'll post them if they turn out well.
1 tbsp canola oil
1 yellow onion, chopped
1 can (28oz) crushed tomatoes
1 cup sliced carrot
1 cup sliced celery
1 red bell pepper, chopped
1 to 2 tsp minced fresh jalapeno
1 can (19oz) red kidney beans, drained and rinsed
2 cups fully cooked brown rice, wild rice, or bulgur
Salt and pepper
1. Cook onion in oil until tender
2. Stir in tomatoes, carrot, celery, bell pepper, and jalapeno and simmer uncovered over low heat for about 30 minutes, stirring occasionally.
3. Stir in kidney beans and rice. Continue cooking 5 minutes more until heated through. Season with salt and pepper.
Curried Lentils in Tomato Sauce
3 tbsp vegetable oil
1 med onion, chopped
1 piece fresh ginger (2 inches), peeled and finely grated
course salt
2 tsp curry powder
1 tsp gram masala (optional, but I recommend it!)
1/4 to 1/2 tsp cayenne pepper
1 jar (26oz) best-quality-store-bought tomato sauce
2 cans (20oz each) lentils, rinsed and drained
2 tbsp fresh lime juice (from one lime)
1/2 cup chopped fresh cilantro plus more for garnish (optional)
cooked basmati (or other long-grain white) rice for serving
1. Cook onion and ginger in oil until beginning to brown, 5-8 minutes
2. Add spices, cook, stirring until fragrant, about 30-60 seconds
3. Add tomato sauce, lentils, and 1 cup water. Simmer until slightly thickened, 5-10 minutes. Stir in lime juice and cilantro, season with salt.
4. Serve lentil mixture with rice; garnish with more cilantro, if desired.
**I have no idea what they mean by best quality tomato sauce. Last time I made it, I think I used something that might have even been meant for spaghetti. This time I will try regular sauce and see how it goes. I also cook the lentils myself, but I'm sure that doesn't matter.
The other two things I will make this week, I've never made before. I'll post them if they turn out well.