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Blog and Dash

by Meghann on September 21, 2009

I have back to back meetings this afternoon, so I have to make this quick!

Mid-Morning Snack courtesy of the king people at Mariani who thankfully restored my stash.

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Lunch:

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A Veggie Filled wrap stuffed with Broccoli, Kale, Tomatoes, Banana Peppers, Feta and Hummus.

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The Key ingredient was truly the Spinach & Artichoke flavored Hummus I picked up at Whole Foods.

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It reminded me of my favorite Spinach & Artichoke Dip that my cousin makes.

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On the side I had a Pickle.

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And some Blue Corn Chips with Peach Salsa.

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Chili Recipes…

I have really been craving Chili lately. It’s still 90 degrees in Florida, but all I want are my fall favorites. Anyone have any good Chili recipes I can easily recreate and store for a quick heat and eat meal this week?!?!  

1 Matt September 21, 2009 at 2:32 pm

This is a really good healthy chili that I have made a few times.

http://www.foodnetwork.com/recipes/ellie-krieger/three-bean-and-beef-chili-recipe/index.html

It is epic with some cornbread!

2 Julie @savvyeats September 21, 2009 at 2:32 pm

Cincinnati chili is my favorite, but the pumpkin chili that someone posted on Twitter looks so intriguing and has a lot of potential!

3 Erica September 21, 2009 at 2:38 pm

mmm that spinach and artichoke hummus sounds awesome! I bet it really did make the wrap. I like this recipe for chili: http://itzyskitchen.blogspot.com/2008/11/chili.html

I make it with extra beans and veggies and no meat now

4 Leah September 21, 2009 at 2:46 pm

My chili:

http://leftoversforlunch.wordpress.com/2009/08/16/the-best-chili-in-town/

SO good. Makes a HUGE batch. You can use any kind of ground meat, or leave it out completely! You can use canned beans instead of dried to make it faster if you’d like as well.

5 Jessica September 21, 2009 at 2:47 pm

Funny you ask… I JUST posted a yummy chili recipe last week. It’s divine.

http://www.afeteforfood.com/2009/09/some-like-it-hot.html

6 Bec September 21, 2009 at 2:48 pm

I’ve been craving chili too, I cant wait to see what you come up with

7 Frannie September 21, 2009 at 2:49 pm

Turkey Chili Recipe – I even freeze these in ziploc bags for single serving meals. Way better than Lean Cuisine!

1 lb ground turkey
1 can black beans
1 can white beans
1 32 oz can diced tomatoes
1 small can tomato sauce
1 small can tomato paste
1 onion
2 tbsp minced garlic
3 tbsp chili powder
1-2 chipotle peppers in adobo sauce
oil for sauteeing

brown turkey and drain if desired. Add back to pan turkey, onion, and garlic and sautee until onion is translucent. Add can of tomatoes, sauce, paste, beans, and chipotle. Add water until all components are submerged. I cook it for an hour and then it is delicious!

8 Stacey September 21, 2009 at 2:49 pm

If you’re thinking about a vegetarian chili recipe, here’s one from my friend. This makes A LOT of chili, so I usually cut the recipe. It’s really easy, different types of beans can be substituted, and it’s SO GOOD. I love the cinnamon flavor and the texture of the quinoa… it’s really unique and delicious!

-Chop a large white onion, begin to saute in a few T of olive oil in a large pot over med heat
-Crush 3-4 large cloves of garlic in about 1/2 t salt, and add to pot when onions are translucent
-Add chili powder, cilantro, salt, a generous amount of cumin and a pinch of cinnamon
-When fragrant, add a can of diced tomatos and a can of smooth, unseasoned tomato sauce (or paste)
-Allow to simmer for a few minutes, then add 2 cups vegetable stock and 1 cup rinsed quinoa
-Bring to a boil, then reduce to simmer for about 10 minutes
-Rinse: 1 can of pink beans, a can of pinto beans and a can of kidney beans, add all to chili
-Allow to simmer until beans have heated through, quinoa has sprouted and softened, and flavors have blended

Serve with cornbread, cheddar cheese and guacamole
Alternately: Halve a few red or orange peppers. Rub with olive oil inside and out, and season with salt and pepper. Roast at 400 degrees F until skin is slight browned and peppers are soft. Fill with chili, top with cheese and broil for a few minutes.

9 Ryan @ Greens for Good September 21, 2009 at 2:57 pm

Chili is my absolute favorite Fall food. I make it every year on the first day that it’s cold outside! I follow my mom’s recipe, but I have no idea where it is right now! It look like you’ve already got a few to base yours off of anyway πŸ™‚

10 janetha September 21, 2009 at 2:57 pm

that hummus looks amazing. i am eating some peach salsa now as i read this! cant wait to see what chili you whip up.

11 Lisa September 21, 2009 at 3:00 pm

I have an awesome taco chili recipe from WW. I’m not a WW follower, but my mother is:

1 lb browned ground turkey
1 can chili beans
1 can black beans
2 cans diced tomatoes
1 can pinto beans
1 can corn
1 packet of taco seasoning
1 packet of ranch seasoning
1 onion, chopped

Combine and rinse black beans, pinto beans, and corn. Throw all ingredients in a crockpot or simmer for one hour on stovetop. I love to eat it with tortilla chips πŸ™‚

12 allijag September 21, 2009 at 3:04 pm

I seriously love those Mariani apricots, they are so flippin good!

I don’t have a recipe for chili – I usually just start flingin things into the pot, and go from there! πŸ™‚

13 Lauren September 21, 2009 at 3:04 pm

I just put one up on my blog a few days ago. I was craving chili too! This one is by Ellie Krieger and its really healthy and yummy! Hope you like~!

http://today.msnbc.msn.com/id/32896952/ns/today-today_food_and_wine/

14 Abby (Nibble, Nourish, Run) September 21, 2009 at 3:10 pm
15 fitforfree September 21, 2009 at 3:19 pm

I have a super-easy recipe here, just add any veggies you like! http://fitforfree.wordpress.com/2009/02/05/spicy-vegan-chili/

16 soup September 21, 2009 at 3:20 pm

1-2 lbs ground beef or turkey
1 can kidney beans (drained)
1 can brown beans
1/2 can chick peas
1/2 onion diced
1/2 green pepper diced
1/2 red pepper diced
can of chopped tomatoes drained
can of tomato sauce
chili flakes optional

brown meat w/ onion. drain grease
add to pot along with remaining ingredients and simmer for a couple hours

17 Marissa September 21, 2009 at 3:22 pm

Yum, all of the combos in your wrap sound amazing! I have never had peach salsa but it sounds really good!

18 cookinfanatic September 21, 2009 at 3:24 pm

Black Bean Pumpkin Chili w/Polenta
1 can diced tomatoes (14.5 oz.)
1 can pumpkin
1 can tomato sauce (8 oz.)
1 can black beans, drained (16 oz.)
1 cup water or veg broth
1 tbsp chili powder
1 tbsp pumpkin pie spice
1 tbsp sugar
Polenta

In a medium stockpot, combine diced tomatoes, tomato sauce, beans, pumpkin, and water/broth and mix until well blended together. Mix in chili powder, pumpkin pie spice, and sugar. Bring mixture to a boil. Reduce heat and simmer for 20-30 minutes.

Serve over cooked polenta.

I think I made a few modifications to taste last time around, so just do what you know you like to change it up if you want!! πŸ™‚

19 Sarah W. September 21, 2009 at 3:29 pm

When I make chili I base it off this recipe – obviously modifying veggies/beans to what I have on hand.

Tastes great w/ a beer added in – my entire family loved it with the beer in the chili – it really adds a nice depth of flavor

I also recommend these cornbread biscuits from Vegan Brunch – tastes amazing w/ creamed honey spread on top πŸ™‚ melted Earth Balance πŸ™‚

http://books.google.com/books?id=9lW15qtZhqEC&lpg=PP1&dq=vegan%20brunch&pg=PA192#v=onepage&q=biscuits&f=false

20 Sarah (from See Sarah Eat) September 21, 2009 at 3:31 pm

I have been dying to try Spinach-Artichoke hummus, I will have to keep an eye out for it soon! πŸ™‚

21 Danielle September 21, 2009 at 3:33 pm

I’ve been enjoying my Spinach Artichoke hummus from Sabra. Isn’t the flavor awesome?!

I LOVE chili too. We made soup yesterday even though it was like 89 degrees. Oh when will it be fall in Florida?!

22 lilybeans September 21, 2009 at 3:35 pm

I usually go by the directions on the back of the low sodium chili packet. I change a few things like rinsing the beans using no salt added tomatoes and adding a ton more veggies (they usually only call for tomoatoes and beans).

I like the low sodium pack becauce everything is pre measured and about 99 cents (those chili indregients are tres expensive!).

I hope you enjoy your chili!

23 Holly September 21, 2009 at 3:49 pm

Hey Meghan, I always love seeing your delicious meals that you make for lunch, but do you really drive home for lunch every day? Seems not that great for the environment to do all that extra driving :\ Have you ever thought about bringing your lunch (regularly, I know you sometimes have to) at least a few days a week to cut down on a) your fuel costs and b) the harm to the environment?
Not meant to be judgmental–just a suggestion!

24 Holly September 21, 2009 at 3:50 pm

Make that Meghann!! Sorry about that!

25 Meghann September 21, 2009 at 4:41 pm

Hi Holly,

I do drive home everyday and if it weren’t for my puppy I probably wouldn’t. I have to go home to let my dog out. The idea of leaving her in her crate for 9 hours is to much for me.

26 Holly September 21, 2009 at 4:47 pm

Ohh of course, Maddie! How could I forget. Of course you couldn’t leave her in the cage all day. I understand πŸ™‚

27 Mellissa September 21, 2009 at 3:56 pm

This was in Shape a few years ago and I have made it without the Turkey as well.

Firehouse Turkey Chili
________________________________________
(taken from Shape mag)
Firehouse Turkey Chili

Ingredients

1 tablespoon olive oil
1 large clove garlic, smashed
1/2 cup chopped scallions, divided
1/2 pound ground turkey
2 tablespoons chili powder
1 can (28 ounces) crushed tomatoes
1 can (15 ounces) kidney beans, rinsed and drained
1 medium red bell pepper, diced
1 cup carrot, diced
1/2 teaspoon brown sugar
salt to taste

Directions

>In a large saucepan heat oil over medium-high heat until hot but not smoking. Toss in garlic and all but 2 tablespoons of the scallions and cook, stirring frequently, for 1 minute.

>Add turkey and continue to cook, breaking up meat with a wooden spoon, until browned, about 2 to 3 minutes. Stir in chili powder and cook for 1 more minute. Add tomatoes, kidney beans, bell pepper, carrot, brown sugar, and salt to taste. Bring to a boil over high heat.

>Reduce heat to low, cover, and simmer for 15 minutes. Divide among 4 bowls and garnish with the remaining 2 tablespoons of scallions. Top with nonfat sour cream if desired.

28 BethT September 21, 2009 at 4:17 pm

On Food Network’s web site, google either Three Bean and Beef Chili of Veg Head Chili. Both are Rachael Ray and both are very easy and delish!

29 Jenna September 21, 2009 at 5:16 pm

you are so lucky it is nice and hot in FL! wish i was there πŸ™‚
your hummus wrap looks great btw!
jenna

30 Menden (Skinny Menny) September 21, 2009 at 5:16 pm

Hey Meghann! I made a batch of veggie chili recently, recipe courtesy of Emeril, and I posted the recipe here:

http://skinnymenny.wordpress.com/2009/09/15/under-the-weather/

And I also made another slow cooker chili with meat (we like chili in my house, lol!), and posted the recipe here:

http://skinnymenny.wordpress.com/2009/09/02/hair-today-gone-tomorrow/

Both were really easy and reheated nicely πŸ™‚

31 Tay September 21, 2009 at 5:43 pm

Oh yum!! I’m adding that hummus to my whole foods list to check out when I head home. I have a delicious and super easy Pineapple Chili recipe that I love!

Pineapple Chili:
1 lb ground lean turkey
1 16 oz. jar pineapple salsa (I’ve used TJ’s – I’ve also used peach mango salsa before)
1 8 oz. can tomato sauce
1 or 2 cans kidney beans (I used 2 – or you can use black beans as well)
1 Tbs chili powder
1 T cocoa powder (sounds weird – but it adds to it, I swear!)

Brown the meat. The mix all into a pot and heat on stove.

Delicious!! I’ve also added in corn and an extra can of crushed pineapple before.

32 angieinatlanta September 21, 2009 at 5:51 pm

Dude, what is it about pickles that make them so gosh darn satisfying? I love salty foods!

33 amanda September 21, 2009 at 6:16 pm

ohhh how i love blue chips.

no chili recipes from me since i’m not really a big fan. but i do definitely LOVE fall. booo for that 90 degree weather!

34 Lizzy September 21, 2009 at 6:58 pm

lunch looks AWESOME

hope your meetings went well!

http://saladdiva.wordpress.com

35 Emily September 21, 2009 at 6:59 pm

You seriously make me want to create some spinach and artichoke hummus now! That looks fab.

I’m totally stealing some of those chili recipes to try out!

36 Kayla September 21, 2009 at 7:47 pm
37 Lauren September 21, 2009 at 8:07 pm

I am making a Pumpkin and Black Bean Chili this weekend. It goes wonderful with Pumpkin Cornbread. Just take a simple cornbread mix and add canned pumpkin….it’s amazing!

The Chili is a Rachel Ray recipe. I think it can be found on Foodnetwork.com. I’ve made it a few times before and everytime it comes out sensational!

38 inmytummy September 21, 2009 at 8:12 pm

I make this chili a lot and it’s super easy :

http://inmytummy.wordpress.com/2009/05/31/chili-when-its-not-chilly/

39 Julia September 22, 2009 at 12:14 am

I love peach salsa! I’m not really a huge chili fan…so i don’t have any recipes of my own, but the one’s people have posted sound delish!

40 indieconquers (Run Study Eat) September 22, 2009 at 2:04 am

I need to get a hold on some acorn squash!

41 Jess September 22, 2009 at 7:59 am

Kath’s “Throw in a Pot” Chili is delicious! http://www.katheats.com/favorite-foods/throw-in-a-pot-vegetarian-chili/

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