3 Bean Chipotle Chili for the Crockpot

3 Bean Chipotle Chili
for the Crockpot
Original Recipe by
Miss Jolie

Happy Spring Dear Friends!


I'm writing you on this lovely beginning of Spring...it's a dreamy evening...7pm still light outside with plenty of blue sky and still above 50 degrees. This recipe is "hot off the presses" for you. It's a very inexpensive, simple, satisfying and nutritious recipe for your crockpot. It took me 20 minutes to assemble & throw in the crockpot this morning before leaving for school. And when I returned home this afternoon my house smelled delicious and my dinner for several nights was ready! Here's a photo of the dried beans soaking overnight. Such beautiful colors! I love the smokey, sweet and spicy flavor of roasted chipotle peppers. I like to eat my chili served with a dollop of sour cream. It has to be organic and whole fat, no light sour cream here. And the organic makes all the difference in both the thickness and taste. Other times I serve this chili over a bowl of brown rice or with corn tortillas or with a slice of hot fresh baked cornbread. It's up to you. Anyway you serve it-love it!



In Health,
Miss Jolie Ann

3 Bean Chipotle Chili for the Crockpot

5-6 servings

3 cups dry beans-any combo of kidney, black & pinto beans

1 tbsp extra virgin olive oil

1 medium yellow onion, diced

1 clove garlic, minced
15 oz can tomato sauce
28 oz can diced tomatoes
1 cup textured vegetable protein "TVP"
3 cups water
1 1/2 tsp chipotle chili powder
1/2 tsp mild chili powder
1 tsp dried oregano
1/2 tsp ground cumin
sea salt
optional: sour cream

1. The night before cooking chili-rinse and drain the beans. Then place in a large bowl or pot, and cover with water. Let sit uncovered overnight. In the morning drain and rinse the beans.
2. Warm the olive oil over medium heat in a skillet. Add the onions and let saute over medium heat for about 10 minutes until the onions are soft and slightly brown. Add the garlic, chipotle, chili powder, oregano and cumin to the onions and let cook another 2-3 minutes.
3. While the onions are sauteing combine the beans, tomato sauce, diced tomatoes, and TVP in the crockpot. Add about 3 cups of water.
4. When the onion mixture is done, add it to the crockpot.
5. Turn crockpot to high and let cook for 6-8 hours. At this time check the flavor and add sea salt to your taste. You may also add more chipotle and/or mild chili powder to your liking.
6. Optional: serve each portion with a spoonful of sour cream.

Greens & Bean Crostini

Greens & Bean Crostini

inspired by "Beans & Greens" recipe

in Moosewood Cooks at Home

I love growing, cooking and eating hardy greens in the winter time. Mustards and Kale grow great here in Portland. We have the perfect climate. If you can keep the aphids and flea beetles off them you are blessed with a nutritious and delicious crop that can withstand most zone 7 winters. My giant red mustard greens did great all the way up to Christmas. I had 2 varieties of kale and greenwave mustards survive the bad storm of December and the 2 feet of snow on top of them! I threw them into this recipe and my guests were eating it before I could even get the platter served on the table. I think some hands were bit in the process. Such a riot over greens makes this girl happy! This recipe makes a great appetizer or main course. The goat cheese is optional, omit it and this recipe is vegan.

In Health,

Miss Jolie Ann

Greens & Beans Crostini

Makes enough appetizers for a hungry bunch of 10 people

2 red onions, thinly sliced

1 tsp sea salt

1 tbsp extra virgin olive oil

1 tsp balsamic vinegar

3 cloves garlic, minced

1 head dinosaur kale, washed and chopped

1 head mustard greens, washed and chopped

1 bunch spinach, washed and chopped

2 14oz cans cannellini beans, drained and rinsed

1/2 cup sundried tomatoes packed in olive oil

1-2 loaves crusty bread, such as a sourdough baguette

1 bunch italian parsley, washed and finely chopped

optional: 1 cup goat cheese, crumbled

1. To caramelize the onions: In a large stockpot place the olive oil and warm over medium heat. Add the onions and salt. Lower heat to medium-low and let the onions saute until soft and lightly brown, about 15 minutes. Cover the pot with lid and continue to cook over medium-low heat for about 30 more minutes. Remove the lid and add the balsamic vinegar. Cover and continue to cook for 5 more minutes. Viola! Caramelized onions=delicious!

2. When onions are done cooking, preheat the oven to 400 degrees.

3. Bring heat up to medium and add the chopped greens & garlic to the onions in the pot. Cover and let cook down for about 10 minutes. You want the greens to wilt slightly, but to remain bright green. They should be soft and still a little crunchy.

4. Add the beans and sundried tomatoes and continue to cook for only a few more minutes until everything is mixed and warm. Set aside.

5. Slice the bread and lightly coat the top side with olive oil. Bake in oven about 5 minutes until crispy and warm but not hard.

6. Remove bread from oven and mound greens & beans mixture on the top of each slice.

7. Top with a sprinkle of parsley and optional goat cheese. Serve at room temperature. Yum.

Pasta with Fresh Lemon, Tomato & Basil

Original Recipe by Miss Jolie Ann
Inspired by my friend Sherrie

My co-worker and friend Sherrie is a ray of sunshine in my life. She is full of smiles, affection, warmth and humor for all who cross her path. She even calmly puts up with me when I can't sit still because I'm so hyper from my otc hayfever medication. Ever since she has found out about my kitchen-garden blog and my desire to complete a cookbook, she's been unconditionally supportive and encouraging.

Sherrie and I share a love of fresh home-grown seasonal produce and homecooking. While sharing telephone switchboard duty at our workplace we often swap stories of garden and recipe favorites. If you doubt Sherrie's influence on me let me share the infamous Giant Red Mustard Greens story. I have never grown mustard greens or had any desire to grow them. I don't think I've ever cooked with them either. In early spring when Sherrie and I were getting to know each other she shared how much she loved eating home-grown Giant Red Mustard Greens. Well, I trusted her completely, no questions asked. How could i have missed out on Giant Red Mustard Greens all this time? I set out to find starter tray packs of this mystery vegetable. Every week I looked for it at work (oh yeah, just a reminder-we work in a plant nursery), has it come in yet? I kept bugging and bugging the veggie chicks Jenn & Lana, until finally it arrived. I planted it, it thrived in my garden and upon harvest and cooking it was delicious.

But, I digress....Last week Sherrie was enthusiastically sharing her current favorite dinner recipe "Boxcar." Which is essentially cooked spaghetti with a raw sauce of fresh tomatoes & basil. She and her husband ate it several days in a row without tiring of it. So, Sherrie's boxcar inspired me to invent this pasta with fresh sauce of lemon, tomato, basil & garbanzo beans. I threw in the optional garbanzo beans to add some protein. This recipe is quick and easy to prepare-throw together the sauce while the pasta boils. Serve at room temperature. Yum!

Love ya Sherrie!

In Health,
Miss Jolie Ann

Pasta with Fresh Lemon, Tomato & Basil

1 lb organic spaghetti or linguine --No linguine for Harry! :)

4 ripe fresh organic tomatoes-chopped

2 cloves organic garlic-pressed

Handful of organic basil leaves-cut into thin ribbons

Freshly squeezed juice of 3 organic lemons

1 tsp fresh organic lemon zest
1/4 cup organic extra virgin olive oil

Optional: 14 oz can organic garbanzo beans, drained & rinsed

Sea Salt & Black Pepper to taste

Freshly shredded organic Parmesan cheese to taste

1. Cook pasta according to package instructions. (Usually boil 10 minutes...)

2. While pasta is cooking, combine tomatoes, garlic, basil, lemon juice, lemon zest, olive oil, and optional garbanzo beans in a large bowl.

3. Drain pasta, rinse with cold water, drain again. Place pasta in bowl with lemon tomato mixture. Stir to combine. Add salt and pepper to taste. Let cool and come to room temperature. About 10 minutes. This also allows the pasta to absorb some of the tasty liquids.

4. Top individual servings with shredded Parmesan cheese.

Spinach & Arugula Salad with Indian Spiced Chickpeas and Charred Red Onions

Spinach & Arugula Salad
with Indian Spiced Chickpeas and Charred Red Onions
Recipe from A Year in a Vegetarian Kitchen by Jack Bishop

Friends,

In this recipe I found a very unique tasting salad. I was pleasantly surprised how red onions from my garden came together with some of my favorites-spinach, arugula, garbanzo beans (chickpeas) and Indian spices. Wow, what a combo! This recipe really was something different from my normal repertoire. I ate it 3 days in a row for lunch. The only thing I'd adjust is I think 12 cups total greens is a little much-I'd cut the amount in half. It seems like a better proportion of salad to bean/onion mixture. Enjoy!

In Health,
Miss Jolie Ann

Spinach & Arugula Salad with

Indian Spiced Chickpeas and Charred Red Onions

2 medium red onions, cut crosswise into 1/2 inch thick rounds

4 tbsp extra-virgin olive oil

Salt

3 medium garlic cloves, minced

1 1/2 teaspoons mustard seeds

1 1/2 teaspoons cumin seeds

2 15-ounce cans chickpeas, rinsed and drained

2 tablespoons chopped fresh mint leaves

8 cups packed flat-leaf spinach with tough stems removed

4 cups packed arugula leaves with tough stems removed

2 tablespoons fresh lime juice

1. Move an oven rack to the top position and heat the broiler. Place the onions on a baking sheet, brush with 1 tablespoon of the oil, and sprinkle with salt to taste. Broil the onions, turning once, until lightly charred, about 10 minutes. Cool slightly. Coarsely chop the onions and set them aside.

2. Heat the remaining 3 tablespoons oil in a medium skillet over medium heat until shimmering. Add the garlic, mustard seeds, and cumin seeds and stir-cook until the seeds begin to pop, about 30 seconds. Cover the pan and continue to cook until the seeds finish popping, about 30 seconds. Stir in the chickpeas and cook until just warm and coated evenly with spices, 1 to 2 minutes. Stir in the mint and salt to taste. Cool slightly.

3. Toss the spinach, arugula, onions, warm chickpeas, and lime juice together in a large bowl. Adjust the seasonings, adding salt to taste. Serve immediately.

White Beans & Greens Crostini

White Beans & Greens Crostini
Recipe from Vegetarian Times Complete Cookbook

This made a filling and delicious lunch. The flavors mingled together into a tasty combination of soft and crunchy. I made some extra for my co-worker Katie and it got her "thumbs-up." The recipe yielded 4 large lunch portions. I served with fennel slaw (recipe in another post.) I made the bean mixture in advance and each day toasted up the bread. I will definitely make this recipe again for lunch or a party appetizer.

In Health,
Miss Jolie Ann

Olive Oil cooking spray
12-1/2 inch slices of bread (I used 4 large slices of Ciabatta)
1 tbsp extra virgin olive oil
1/4 tsp cayenne pepper
1/2 tsp dried rosemary, crumbled
2 pounds fresh broccoli rabe or spinach, trimmed and chopped (I used organic baby spinach)
2 1/2 cups cooked cannellini beans (I used a 14 0z can organic cannellini beans)
3 to 4 tbsp water
1/4 tsp salt
Freshly ground black pepper to taste
1/4 cup finely chopped fresh Italian flat-leaf parsley
1/4 cup chopped oil-packed sun-dried tomatoes or pitted olives (I used sun-dried tomatoes)

Preheat the oven to 400 degrees F. Spray oil over the bread and bake until lightly browned, turning once, about 15 minutes. In a large skillet, heat 1/2 tbsp oil over medium heat. Add the cayenne, rosemary, and broccoli rabe or spinach. Cover and cook 10 minutes for broccoli rabe or 3 to 4 minutes for spinach.

Meanwhile, in a medium saucepan, combine the beans and water. Season with salt and pepper, and cook over low heat for 10 minutes. Coarsely mash the beans with a spoon and add to the greens. Mix in the parsley and sun-dried tomatoes or lives. Spoon this mixture over the bread and drizzle with the remaining 1/2 tbsp oil.