Friday, October 28, 2011

Vegetarian Chili


     Our family's traditional Halloween supper is chili. It simmers on the stove as trick-or-treaters come and go, providing contrast to all that candy! Growing up, my family ate chili frequently, but my mother’s chili was ground-beef based. Eventually, my mom started making a pot of meatless chili for me & my sister, and now we make it for ourselves  J
     My recipe is mild enough for kids, but you could add hot stuff if you like it spicy. I think chili goes great with tortilla chips, nachos, or even Fritos! It’s easy to make, easy to freeze (and thaw on the stove), and provides plenty of fiber.

Ingredients:
1 medium onion, diced (about 1 cup)
1 large green bell pepper, diced
2 Tbsp. vegetable oil
15 oz. tomato sauce
¼ cup salsa
1 ½ tsp. cumin
1 tsp. chili powder
1 tsp. dried whole oregano
½ tsp. salt
15.5 oz. can light red kidney beans, drained
15.5 oz. can pinto or black beans, drained
1 c. frozen corn

Directions:

1. In a large frying pan over medium heat, sauté green pepper and onions in oil until they become soft. Onion will appear translucent and green pepper will become a darker shade of green.

2. Add tomato sauce, salsa, and spices (including salt). Allow it to simmer for a couple minutes for flavors to blend.

3. Add both cans of beans and frozen corn. Lower the heat a little and let simmer at least five minutes. The longer the chili simmers, the better it will taste! The beans and corn will soften and the sauce will develop a richer flavor.

     Red bell pepper works great in this recipe. Also, you can add sliced black olives!

     If you want to include ground beef, start by browning it on the stove. Omit vegetable oil and saute onions and peppers with meat. Proceed with the rest of the recipe as written. 
     
     I make thick chili, but if you want it soupier, add more tomato sauce. The recipe is pretty versatile.



*Nutrition facts:

Ingredient
Calories
Sodium (% RDA)
Fiber (g)
Protein (g)
Calcium (% RDA)
1 c. chopped onion
64
0
3
2
4
1 c. chopped green pepper
30
0
3
1
1
2 Tbsp. vegetable oil
240
0
0
0
0
15 oz. tomato sauce
140
77
7
7
0
¼ c. salsa
20
22
0
0
0
½ tsp. salt
0
50
0
0
0
15.5 oz. canned kidney beans
350
38.5
24.5
24.5
7
15.5 oz. canned pinto beans
315
59.5
24.5
21
14
1 c. frozen corn
120
0
3
3
0
Total (5 cups)
1279 kcal
247 %
65 g
58.5 g
26 %
½ cup serving
128 kcal
25 %
6.5 g
6 g
2.5 %


*Calculated from food packaging and the following website: http://nutritiondata.self.com
 I used “Wesson” brand vegetable oil, “Herdez” brand casera mild salsa, “Great Value” (Walmart) brand light red kidney beans, pinto beans and tomato sauce, “Morton” brand salt, and “Hanover” brand frozen corn.

This post is linked to:
One Stop Thursday Party--Anything Goes!
Inspire Me Fridays

Tuesday, October 25, 2011

Caramel Popcorn

…with sprinkles
           
     Ahh, what a great Fall treat! On Saturday morning, I made caramel popcorn to munch on during the BYU game. I took photos with and without sprinkles J.  Thanks to my lucky popcorn, we won the game! (Well maybe that’s not why we won, but that’s why I ate too much popcorn.)
     Another Canadian recipe here, so you know it’s good! My friend Christine always has the best version of every recipe. (Click here to see her Rolo Cookies.)
      Anyway, some caramel popcorns evoke burnt sugar, but this one tastes like butter + brown sugar—yum! You’ll be licking your fingers…

Ingredients:
¾ c. popcorn kernels  
1 c. brown sugar
½ c. margarine
¼ c. light corn syrup
½ tsp. salt
½ tsp. baking soda
1/8 tsp. cream of tartar

Directions:

1. Pop the popcorn kernels using an air popper. My air popper allows you to pop only ½ cup kernels, so I have to do two batches.

2. Try to remove all unpopped kernels so people don’t hurt their teeth. I do this by shaking the bowl, to encourage heavy kernels to sink to the bottom. Then I transfer the popped popcorn handful by handful to a different bowl, leaving unpopped kernels behind.

3. On the stove, put a medium saucepan over medium heat. Add the brown sugar, margarine, and corn syrup, and let it melt. Stir frequently so it mixes and doesn’t burn.
Fire burn, and cauldron bubble.

4. When it starts to bubble, let it boil three to four minutes stirring occasionally. (If you don’t stir at all, it may burn. If you stir too much, it doesn’t heat up enough to achieve the correct consistency.)

5. Take pan off the heat and mix in salt, baking soda, and cream of tartar. The baking soda and cream of tartar are very important. After they are both added, tiny bubbles make the sauce suddenly turn a lighter color.

6. Carefully pour the caramel sauce over the popcorn, stirring popcorn with a big spoon so it doesn’t get too clumpy. Don’t touch the caramel sauce—it is very hot! If you’re making popcorn balls, be careful!

7. After the caramel cools, you may want to break up the popcorn with your hands.




*Nutrition facts:

Ingredient
Calories
Sodium (% RDA)
Fiber (g)
Protein (g)
Calcium (% RDA)
¾ c. popcorn kernels
480
0
24
16
0
¼ c. light corn syrup
260
2
0
0
0
1 c. light brown sugar
720
0
0
0
0
½ c. margarine
560
40
0
0
0
½ tsp. salt
0
50
0
0
0
½ tsp. baking soda
0
24
0
0
0
Total (18 cups)
2020 kcal
116 %
24 g
16 g
0 %
1 cup serving
112 kcal
6.5 %
1.5 g
1 g
0 %


*Calculated from food packaging:
 I used “Act II” brand popcorn kernels, “Great Value” (Walmart) brand light corn syrup, “Domino’s” brand light brown sugar, “Blue Bonnet” brand margarine, “Morton’s” brand salt and “Arm and Hammer” brand baking soda.

This post is linked to:
Show Me What You Got
The Kurtz Corner Link Party
Crazy Sweet Tuesday
Look What I Made Link Party
Penny Pinching Party
Tasty Tuesday Party