Red Chili

Last week, I got beets in both of my CSA shares. I love beets, but I’ve been feeling a little off lately, and didn’t want any of my usual beet options. So, I made Beet Chili to freeze for this winter!

The recipe comes from Light & Healthy Cooking, a Good Housekeeping cookbook that I got on a bargain rack at PathMark years ago. A very well-spent $7, as many of my favorite recipes come from this book.

I normally hesitate to post pages of published cookbooks, but this recipe is readily available online here: https://www.goodhousekeeping.com/food-recipes/a9756/valentine-red-chili-recipe/

I had to change a few things, none of which impacted the quality of the chili. I had green peppers, not red (thoroughly an aesthetic change), and I discovered partway through assembly that I did not have a can of tomatoes. However, I did have several fresh tomatoes, so I diced them up, along with some cherry tomatoes.

Before the long simmer:

And after:

As I implied above, this recipe freezes really well. If you’ve got a lot of beets and are running out of ways to use them, I highly recommend this recipe.

Vegetable Upside-Down Casserole

Tonight’s dinner ended up really delicious, though for a while there, I was convinced it was going to be a fail.

I picked up this book, used, at the local bookstore.

From it, I decided to make the “vegetable upside-down casserole.” For this, one can use basically any combination of veggies that sounds good. I used zucchini, carrots, peas, broccoli, and microgreens. She suggests you sautee them. I was lazy and did not.

To this baking dish of deliciousness, you add a biscuit-like dough, which is supposed to fill in the cracks as it bakes.

It was at this point that I started to worry. The dough didn’t go to the edges! It wasn’t particularly seep-y, so it didn’t seem to be getting down around the vegetable chunks. I was all set to have to pick up sandwiches on my way back from the afternoon’s plans.

Then, this magic happened:

It was delicious. It tasted like a pot pie without a ton of sauce, basically. I’m definitely going to make this again, perhaps with varying combinations of veggies.

Stromboli

Stromboli is pretty straightforward, but I was so proud of the ones I made a few days ago. One was more traditional – I used slicing pepperoni (from Wrong Direction Farm!) and portabello mushrooms. For the other, I used more mushrooms… and swiss chard. Each had 3 cheeses inside (mozzarella, cheddar, and parmesan) and was made with multi-grain dough. It was ridiculously satisfying, and disappeared quickly.

The lesson? Spinach doesn’t have a monopoly on stromboli stuffing.