I’ve been making winter bean chili for years with the same tired ingredients. It was SO refreshing to enjoy a summer chili with white beans and butternut squash! The cornmeal added some mild thickness and texture to the broth. Surprisingly this was not a sweet dish, and it paired perfectly with some white wine while sitting on the porch. Bam! Summer.
- 2 red bell peppers, cut into chunks
- 1 cup chopped onion
- 2 teaspoons ground cumin
- 1 teaspoon crushed red pepper
- 1 teaspoon paprika
- 1/4 teaspoon salt
- 4 garlic cloves, thinly sliced
- 2 cups vegetable broth
- 1 1/2 cups (1/2-inch) cubed peeled butternut squash
- 1 (28-ounce) can no-salt-added tomatoes, undrained and chopped
- 1 (15-ounce) can pinto beans, rinsed and drained
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1 (15-ounce) can red kidney beans, rinsed and drained
- 1/2 cup cornmeal
- 1/2 cup thinly sliced green onions
- 3 tablespoons olive oil
Add oil to pan and swirl to coat, with pan on medium heat. Add garlic and onion, cook 5 minutes. Stir in dry spices and cook for 5 more minutes, stirring frequently. Add bell peppers, broth, squash, and tomatoes; bring to a simmer. Cook 20 minutes, stirring occasionally. Add cornmeal and beans; simmer 25 minutes or until slightly thick, stirring occasionally. Sprinkle with green onions.
Two things happened this week. It snowed. And Asher had his first haircut. Both were unpleasant experiences, but mercifully short-lived and the results were admittedly delightful!
As a result of the cold weather, I decided to make a Thai coconut soup with fresh spring rolls for dinner and was blown away at how EASY the spring rolls were to make. Seriously. They had a lovely freshness from the mint and basil, balanced with the crunchy colorful vegetables and the flavorful dipping sauces.
I just stocked up on chili garlic sauce ($2), plum sauce ($2), rice paper rolls ($2), extra firm tofu ($1.50) and some crunchy fresh veggies totalling my cost at under $10 for several night’s worth of spring rolls. My only gripe is the prep work in julienning and dicing, but it was a one-time task while Asher and Everett played in their toy kitchen and now my little Virgo heart is singing at all the organized containers in the fridge for the week!
THAI VEGETABLE SPRING ROLLS
Rice paper rolls
English Cucumber, julienned with skin on
Romain lettuce, thickly shredded
1 bag carrots, peeled and julienned
1 bunch cilantro, washed dried and coarsely chopped
1 bunch mint, washed dried and coarsely chopped
1 bunch fresh Thai basil (or regular basil), washed dried and coarsely chopped
1 container of Extra Firm Tofu (prepared as per my earlier post Roasted Tofu Special Treat)
Lay out a clean dish dowl on the counter. Soak once rice paper roll in a bowl with warm water for 30 seconds, then remove and lay falt on the dish towel to rest for 30 seconds. Evenly distribute a medium pinch of lettuce, mint, basil, and cilantro in the middle of the square. Top with carrot, cucumber, bean sprouts and tofu – but don’t overfill! Make sure the ingredients are evenly distributed from one end to the other leaving a 1-inch border. Fold the left and right sides inward like a burrito, then fold bottom over and complete rolling the remaining half. I found that the rice paper rolls tend to stick to counter tops, so it was helpful to peel them off the dish towel and try to get a tighter roll. These can also be made a day ahead, just wrap in fridge and cover with a wet paper towel to keep moist overnight.
Also, for those that are following Weight Watchers these are only 2 points each. Can I get an “Oh yeah”
Today’s recipe I took straight from one of my favorite blogs – Kalyn’s Kitchen. The only difference is that I recommend making the lentil salad topping in one large batch so you can easily take it to work for the week and assemble it with some refreshing cold, crispy Romaine lettuce. It’s rich chili spices mixed with the sourness of the lime juice makes it perfect for summer!
MEXICAN LENTIL SALAD
1 1/2 cups brown lentils, cooked in 6 cups salted water
2 cups cherry tomatoes, cut in half
1 can (6 oz. drained weight) black olives, cut in half
1/2 cup sliced green onions
1-2 avocados, diced
1 cup pickled banana peppers or pepperoncinis
Juice from 2 fresh-squeezed limes
6 cups chopped Romaine lettuce, washed and dried
2 T olive oil
1/4 cup finely chopped red onion
1 package of taco seasoning
1/2 cup vegetable broth
Put lentils, 6 cups water, and a little salt in a saucepan and bring to a boil. When the water boils, reduce to a low simmer and cook until the lentils are tender but not falling apart, about 30 minutes. Drain lentils well. Heat the oil in a large frying pan, add the chopped red onion and saute for a few minutes, until the onion starts to soften. Then add the taco seasoning and saute about 2 minutes more. Add the lentils and vegetable stock and simmer until the liquid has all evaporated. Turn off the heat and let the lentils cool. When cooled, add sliced olives, tomatoes, green onions, avocado and toss with extra lime juice. Served fresh over chopped lettuce, or bring lettuce to work separately and enjoy this tasty dish all week long!