Vegetarian Bean Chili

‎5 tablespoons extra virgin olive oil
1 white onion, finely chopped (about 2 cups)
1 green bell pepper, finely chopped (about 1 cup)
1 jalapeno, seeded and finely chopped (about 1 tablespoon)
3 garlic cloves, finely chopped (about 1 tablespoon)
6 oz. tomato paste
2 tomatoes on the vine, diced (about 1 cup)
3 (14.5oz) canned diced tomatoes with their juices
2 cups vegetable broth
1 (15oz) can kidney beans, rinsed and drained
1 (15oz) can black beans, rinsed and drained
1 teaspoon chili powder
1 teaspoon cumin
½ teaspoon coriander
1 teaspoon salt + additional
1 teaspoon black pepper

Toppings:

Avocado, cubed
Red onion, finely chopped
Shredded Cheddar Cheese
Sour cream
Cilantro Sprigs

Preparation:

Heat olive oil in a heavy large pot over medium-high heat. Add onion and bell pepper; lightly sprinkle with salt and sauté until softened, about 10 minutes.

Add garlic and jalapeno, sauté 1 minute longer. Add cumin, coriander, chili powder and tomato paste, sauté 1 minute longer.

Add canned tomatoes with their juices, tomatoes, vegetable broth, kidney beans and black beans, stir until combined.

Bring to a boil then reduce heat to a medium-low simmer until chili thickens, stirring occasionally, about 20 minutes. Stir in salt and pepper.

Ladle chili in bowls. Top with avocado, red onion, cheddar cheese, sour cream and cilantro sprigs.

Shared by http://cookingwithmelody.com/all-recipes/soups-salads/soups-soups-salads/vegetarian-bean-chili-enree/

Orange Cinnamon Roll Cookies

1 cup butter
1/3 cup fine sugar
3/4 cup icing sugar
zest of one orange, finely chopped
1 tsp vanilla extract
1 egg
2 1/4 cups flour
pinch salt

Cream together the sugars and butter. Beat in the vanilla, orange zest, and egg until fluffy.

Fold in the flour and salt just until a sot dough forms.

Chill the dough for about a half hour and then roll out into a 12x12 square.

Cinnamon Paste:

1/3 cup butter
1/4 cup packed brown sugar
1 1/2 tsp corn syrup
4 tsp ground cinnamon
2 Tbsp all-purpose flour
1/2 tsp salt
1/2 tsp vanilla extract

Beat all ingredients together with an electric mixer until smooth, fluffy and is easily spreadable.

Spread evenly over the surface of the rolled out cookie dough.

Roll the dough up tightly and wrap in plastic wrap and chill for an hour or so.
Cut 1/4 inch slices of the dough and place on a parchment lined cookie sheet about 1 inch apart.

Bake in a preheated 350 degree F oven until they get golden at the edges, about 13 to 15 minutes.

Cool on a wire rack before spreading or drizzling the glaze into the cookies.

If freezing these cookies, I would recommend adding the glaze after they have been thawed.

Glaze:

1/2 cup icing sugar
2 tbsp corn syrup
1 tsp vanilla extract
1 tsp water

Mix together until smooth, spread or drizzle on cooled cookies.

Shared by http://rockrecipes.blogspot.com/2011/11/orange-cinnamon-roll-cookies.html

The Perfect Macaroon

‎5 1/2 - 6 cups sweetened coconut
2 large egg whites
2 tsp vanilla extract
1 can (300 ml) sweetened condensed milk
pinch salt

Mix together the sweetened condensed milk, salt and vanilla, then fold in the coconut. Whip the egg whites to soft peaks and then fold the coconut mixture gently through the beaten egg whites.

Drop the dough by rounded teaspoonfuls onto a baking sheet lined with parchment paper or a silicone liner. These WILL stick to a regular greased baking sheet.

Bake at 325 degrees F until golden brown, about 25-30 minutes. Cool completely on the baking sheet before removing the cookies.

For Lemon Macaroons, fold the finely zest of two lemons into the dough.

Shared by  http://rockrecipes.blogspot.com/2009/11/perfect-macaroon.html

Chicken Fajita Chowder

1 pound boneless skinless chicken breasts, chopped
1 each medium green, sweet red and yellow peppers, chopped
1 medium onion, chopped
2 tablespoons olive oil
3 cups water
2 cups frozen corn
1 cup uncooked brown rice
1 cup green enchilada sauce
1/4 cup canned chopped green chilies
1/4 teaspoon salt
1 cup (4 ounces) shredded Mexican cheese blend
1 cup (8 ounces) sour cream
Tortilla chips and minced fresh chives, optional

Directions:

In a Dutch oven over medium-high heat, cook and stir the chicken, peppers and onion in oil until vegetables are crisp-tender.

Stir in the water, corn, rice, enchilada sauce, chilies and salt. Bring to a boil.

Reduce heat; cover and simmer for 35-40 minutes or until rice is tender.

Remove from the heat. Stir in cheese and sour cream until cheese is melted.

Serve with chips and chives if desired.

Yield: 6 servings.

Shared by Debbie McLean Warner

Terayaki Sauce

1/4 cup soy sauce
1 cup water
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
5 Tablespoons packed brown sugar
2-3 Tablespoon honey
2 Tablespoons cornstarch
1/4 cup water

Mix all but cornstarch and 1/4 cup water in a sauce pan and begin heating.

Mix cornstarch and cold water in a cup and dissolve. Add to sauce in pan.

Heat until sauce thickens to desired thickness.

Marinate for about 30 minutes.

Pour over cooked chicken or beef.

Shared by - Internet

Maple Chipolte BBQ Sauce

I roasted this whole chicken on a rack, uncovered for about 1 3/4 hours at 350 degrees by simply seasoning it with salt and pepper inside and out and into the cavity I stuffed some chopped onion, garlic and a few sprigs of thyme.


In the last 45 of cooking time I just brushed the whole chicken with the barbeque sauce every 10 to 15 minutes.

In a small saucepan, cook slowly over medium low heat until well softened and beginning to caramelize:

3 tbsp olive oil
3 cloves chopped garlic
1 medium red onion, chopped

Add:

2 cups plain tomato sauce
1/2 cup maple syrup
1/4 cup apple cider vinegar
1 to 2 tsp ground chipotle powder (according to taste)
1 tsp black pepper
1/2 tsp ground dry thyme
1 tsp salt

Simmer slowly for about 20-30 minutes or until reduced by about 1/4 the initial volume, stirring often.

When cool, puree in a blender or food processor until smooth.

Makes about 2 1/2 cups.

Shared by -


http://rockrecipes.blogspot.com/2012/01/maple-chipotle-barbeque-sauce.html?utm_source=BP_recent

Yogurt Covered Strawberries

Ingredients:

Vanilla (or any flavor yogurt that doesn't have fruit chunks)

Fresh Strawberries

Wash and dry strawberries.

Dip them in yogurt and place them on a wax paper lined cookie sheet.

Freeze, and once they are frozen transfer to a freezer Ziploc bag.

Shared by http://sixinthesuburbsblog.blogspot.com/2012/01/yogurt-covered-strawberries.html