Vegetarian

Vegetarian Chili

December 14, 2010

 

Vegetarian Chili

INGREDIENTS

2 Tablespoons Olive Oil

1 ½ Cups Chopped Red Onions

1 Cup Chopped Red Bell Pepper

3 Cloves Minced Garlic

3 Serrano Peppers (Stemmed, Seeded & Minced)

1 Medium Diced Zucchini

2 Cups Corn

1 ½ Pounds Cleaned & Cubed Portobello Mushrooms

3 Tablespoons Chili Powder

1 Tablespoon Ground Cumin

1 ¼ Teaspoon Salt

¼ Teaspoon Cayenne

5 Large Tomatoes (Peeled, Seeded & Chopped)

3 Cups Cooked Black Bean

15 Ounces of Tomato Sauce

1 Cup Vegetable Stock

¼ Cup Chopped Cilantro

In a large pot heat the oil over medium high heat.  Add the onions, bell peppers, garlic and Serrano peppers.  Cook and stir until soft which will be about 3 minutes.   Next, add the zucchini, corn and mushrooms and cook until vegetables start to brown around the edges which should be about 6 minutes.  Add the spices and continue to stir.  Next, add the tomatoes, beans, tomato sauce and vegetable stock and stir well.  Bring to a boil.  Reduce the heat to medium low and simmer for about 20 minutes, stirring occasionally.  Remove from heat and stir in the cilantro.  Super easy, super fast and super yummy!  May be served over rice, with tortilla chips or corn bread.

Victoria’s Naughty Naughty Mashed Potatoes

November 26, 2010

Naughty Naughty Mashed Potatoes!

Serves 6

INGREDIENTS

5 Pounds Peeled & Cubed Russet Potatoes

2 Sticks Butter

¾ Cup Heavy Whipping Cream

2 Teaspoons Kosher Salt

¼ Teaspoon Garlic Powder

½ Teaspoon Fresh Ground Pepper

Place potatoes in a large pot and cover with cold water.  Cook potatoes in boiling water until very tender for approximately 20 minutes.  Drain well.  Mash potatoes with butter.  Add cream, salt, pepper and garlic powder.  Mix well.  Super yummy and super naughty.

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