Easy Vegetarian Chili

It's well into the 80's every day here, so not sure why any kind of chili sounded appealing, but I went with it and loved the results. This is seriously easy, very satisfying, delicious and as a pleasant bonus - healthy!

Easy Vegetarian Chili:
(serves 4)
1 can black beans (drained and rinsed)
1 can white beans (drained and rinsed)
1 28 oz can whole tomatoes & juice (no salt added)
3 c corn (fresh or canned/frozen, no sugar or salt added)
12 oz water or beer
1 chipotle chili, roughly chopped
2 tbs chili powder
1 tbs cumin
Salt and pepper to taste (the beans have salt, so you may not need much)
2 tbs (or to taste) hot sauce
Sour cream, greek yogurt, crema, cheese, etc. for serving
Snipped chives for garnish

Directions:
Combine, heat, simmer until desired consistency. Taste and adjust seasonings. Serve!

Basil Broccolini White Pizza

Otherwise known as The Perfect Lunch...a quick and easy pizza, salad and a glass of wine is among my favorite meals.

This is very easy and very delicious.

Basil Broccolini White Pizza:
(makes 1 pizza)
1 lb pizza dough (I used Trader Joe's)
Olive oil
Salt
Pepper
Large handful basil leaves, torn into rough pieces
1 bunch broccolini, stems trimmed, lightly sauteed until almost cooked
2 c shredded white cheese (fontina, jack, mozzarella, etc.)
Crushed red pepper to taste
Parmesan cheese, grated
1/2 c fresh ricotta cheese, mixed with 4 cloves of garlic minced to a fine paste

Directions:
Roll out room temperature pizza dough on a flowered counter top or large cutting board. Place on a baking sheet or pizza stone. Lightly oil and salt and pepper. Bake crust (ALONE) at the highest temperature your oven will go until almost cooked through but only slightly browning in places.

Remove crust from oven, top with a drizzle more of olive oil, basil leaves, grated cheese, broccolini, Parmesan cheese, crushed chili, more salt and pepper and then dot with spoonfuls of ricotta around pizza. Return to oven and back until golden brown. Slice and serve.

Artichokes with Lemon Beurre Blanc

Oh blessed down time...and cooking again.

Today was sunny and clear, and despite us Arizona dwellers deeming it "cold", I ran 4 miles in a tank top and drove around running errands with the top down in my car, so it clearly isn't *too* cold, especially compared with what I hear reports of from back east. So, I think just right for artichokes.

This is a great way to prepare artichokes. I overdid artichokes in 2002-2003 and had to take a break, but I'm ready again. This recipe is worth every bit of effort, and is a lovely first course for a dinner party.

Artichokes with Lemon Beurre Blanc:
(serves 2-4)
4 small globe artichokes
1 lemon
1/2 stick salted butter
1/4 c heavy cream
1/4 c white wine
1 clove garlic
2 tbs chopped fresh parsley
White pepper

Directions:
Steam artichoke for 25-45 minutes, depending on size. Remove from heat, drain and let stand.

Meanwhile, simmer wine in a small sauce pan with very finely pureed garlic clove until almost evaporated. Add cream, return to a boil, then remove from heat and slowly whisk in butter, one piece at a time until thick and emulsified. Add juice of 1/2 lemon, about 1 tbs. Add white pepper to taste. If too thick, add more lemon juice. Stir in parsley and hold for service.

Cut artichokes in half, carefully scoop out "fuzzy" choke with spoon, reserving heart and outer leaves. Serve artichokes drizzled with beurre blanc, sprinkled with additional parsley for garnish if desired.

Red Lentil Dal

I bought a huge bag of darling, vibrantly-hued red lentils at a newly discovered Middle Eastern market, and since then they have sat in my pantry. With no recipe and no inspiration, red lentils aren't exactly something to toss into any old thing I cook.

This brings me to how I decided to finally use some of them. One of the most common questions I am asked about my blog is how I decide what to make and how I create my recipes...so, here is one example.

I have been sick almost all week with a summer cold and last night was still feeling bad and wanted a quiet night at home. With not even enough energy to run to Blockbuster or to grab take-out or go to the grocery store, I was forced to peruse my quite small DVD collection and go pantry diving.

The movie was easy (when you only have 12 choices it's much easier to choose), I decided on Monsoon Wedding, a lush and lovely story of a Punjabi family wedding in New Delhi. This inspired me to cook something vaguely Indian in keeping with the theme and recalling my red lentils, I was off.

Thanks to the following sources, I improvised a delicious and comforting vegetarian meal that soothed and warmed and went great with the movie.

Meeta of What's For Lunch Honey
A recipe from Epicurious
A recipe from Top Indian Recipes.com
An Indian food primer from Meena of Hooked on Heat

Red Lentil Dal:
(serves 4 as a hearty meal)
1 c red lentils (split)
3.5 c water
1 inch ginger, peeled and minced finely
3 garlic cloves, minced finely
1 tsp turmeric
3 small yellow onions, chopped
2 tbs olive oil
1 tsp ground cumin
Fresh cilantro for serving
1 c dried white rice, steamed (about 3 cups once cooked)
Salt and pepper to taste

Directions:
Bring water to a boil, rinse lentils. Add lentils, ginger, garlic, turmeric and salt and pepper to boiling water, cover and simmer for 30 minutes.

Meanwhile, chop onions. After lentils have cooked about 15 minutes, heat oil in a saute pan over medium heat. Add cumin and cook until fragrant. Add onions and salt and pepper. Cook onions until softened and translucent.

Add onions to lentil mixture and stir, continue to simmer until thickened to desired consistency and onions and all ingredients are completely incorporated and softened. Adjust salt and pepper to taste before serving. Serve over steamed rice, garnish with cilantro leaves.