Confetti Chili with Eggplant
This twist on a traditional chili recipe came about because of what I had in the refrigerator and freezer. In the summer, I always boil extra ears of corn and cut and freeze the kernels. I also had a small, lonely eggplant waiting to be transformed into something special.
1 lb. ground turkey or beef, fried
1 small eggplant, cubed
1/2 onion, diced
1/2 red pepper, diced
1/2 green pepper, diced
1 15-oz. can black beans, drained
3 cloves garlic, chopped
1/2 cup corn
1 tbsp chili powder
1 tsp chili flakes
1/4 tsp cinnamon
1/2 tsp ground pepper
1 tsp Kosher salt
couple shakes Tabasco sauce
squirt of cilantro paste
Mix all ingredients in a crock pot and cook 5-6 hours on high or 8 hours on low.
Serve with shredded cheese, avocado, and corn bread.
Fresh Vegetable Pasta Sauce
There’s a recipe floating around the Internet about boiling pasta, water, and all your vegetables in one pan until done. I’m still afraid it will be a gummy mess, so I opted for a more traditional version by boiling the pasta separately and sautéing the vegetables. It was still a quick supper!
Fresh Vegetable Pasta Sauce
Bring water to a boil. While 1/2 pound of pasta is cooking, sauté one small peeled and chopped eggplant, 1/2 sliced onion, 3 sliced garlic cloves, 1/2 red pepper, 1/2 green pepper, 3 sliced mushrooms, and several basil leaves in 3 tbsp of olive oil. Add salt and pepper to taste and hot pepper flakes.
Add 1 15-oz. can of chopped tomatoes and heat until thickened.
Drain, combine, and enjoy!
After adding eggplant and mushrooms
Vegetables before adding mushrooms and eggplant
Posted in Cooking, Food, Photos, Recipes
Tagged eggplant, fresh vegetable sauce, garlic, green pepper, mushrooms, onion, pasta recipes, recipes, red pepper
“If you think you’re too small to have an impact, try going to bed with a mosquito.” – Anita Roddick
“… none of us is Superwoman.
We are by turns industrious woman, harried woman, organized woman and sometimes cunning woman, because we all agree that one can always find time, in the most hard-pressed life, to do what one really wants to do, whether it is dancing the tango, playing the harp or writing a book.” – Valerie Grove
Ravioli with Asparagus, Lemon , and Mushroom Sauce
I wanted a light sauce for fresh ravioli stuffed with ricotta and spinach, so I checked the refrigerator for seasonal vegetables. This would also work with linguini or angel hair pasta. It’s an easy and quick recipe. Give it a a try!
Ravioli with Asparagus, Lemon, and Mushrooms
12 oz. fresh ravioli
1 cup asparagus, sliced on diagonal
2 gloves garlic, minced
1 cup sliced mushrooms
1 tbsp pesto
1 tbsp olive oil
zest and juice from 1/2 lemon
Kosher salt and ground pepper
2 tbsp Parmesan cheese
While the water for the ravioli boils, sauté the garlic, asparagus, and mushrooms in the oil until the asparagus is a bright green and mushrooms have softened. Sprinkle with salt and pepper. Add pesto and turn off heat. Meanwhile, boil ravioli according to package directions.
Drain ravioli and spread on deep plate. Top with vegetables. Squeeze lemon over dish and sprinkle with lemon zest and cheese.
Enjoy with crusty bread and olive oil in a dish.
Happy Earth Day!
To celebrate, here’s a poem of mine first published in a children’s magazine:
EARTH DAY CAKES
I’m making Happy Earth Day Cakes
I have my pail in hand
In goes a scoop of garden soil,
A sneaker full of sand
I add some birdseed, they won’t mind,
A pinch of petals, too
A sprinkle from the garden hose
And stir until it’s goo
Pat, pat, I smooth it in a tub
We once used for cream cheese
I press it firmly, set it down
And shoo away the bees
A week goes by, I’m sure it’s done
I want to give a shout
The birdseed that I added in
Has all begun to sprout!
I tried to recreate this chowder recipe because I had it from a Wawa recently. It was delicious, and I hope you think so, too!
Corn Potato Chicken Chowder
2 cups bite-sized cooked chicken
1 cup sliced carrots
1/2 onion, chopped
2 large Yukon Gold potatoes, cut into chunks
2 small sweet, red peppers or 1/2 large red pepper slivered
2 15 oz. cans creamed corn
1 can milk
Sauté pepper and onion in olive oil in a large saucepan until onion is translucent. Add carrots and potatoes, continuing to cook until potato absorbs oil. Add chicken, the two cans of creamed corn, and one can of milk. Cook about thirty minutes on low until potatoes are soft, stirring often so milk doesn’t scald.
Enjoy with crusty bread.