Blog Archives - HAPPY VEG

Jalapeno Black Bean Chili

10/29/2015

Another Chili for your recipe box! This chili is inspired by my love for all things Mexican. Hearty black beans take center stage in this dish with most of the heat coming solely from jalapeno peppers.

Remember - Heat is controlled here by how much of the membrane / seed mix ends up in the chili. Remove all for a milder chili or leave a little in and live on the wild side :p

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Jalapeno Black Bean Chili

Prep Time: 10 Min
Cook Time: 45 Min +

In a medium sized sauce pan, melt the butter on medium heat. Add in the garlic and fry 3 minutes stirring once.

Add in the red and green onion and a pinch of sea salt. Stir often and cook 3 minutes before adding in the diced jalapenos. Continue cooking 2 or 3 minutes.

Add in the tomatoes and another pinch of sea salt. Cook 5 minutes allowing tomatoes to cook down.

Add in the tomatillo salsa, paprika, veg stock, hot sauce, cilantro, and black beans. Give a good pinch of sea salt and black pepper.

Bring to a boil, reduce heat to medium low and cover. Simmer 30 + minutes.

Remove lid 10 minutes prior to service to allow thickening.

Serve garnished with sliced green onion. Finely shredded Monterey Jack cheese is delicious as well.

Grocery List

3 Tbsp. Unsalted Butter
4 cloves Garlic, roughly chopped
Red Onion, diced
3 Green Onions, sliced (light and dark parts)
3 Jalapenos, seeded and diced
1 Pint Medley Tomatoes

**Small and medium sized tomatoes halved and larger sized tomatoes quartered**

2x 540ml Black Beans, 1 can drained
¼ C Tomatillo Salsa
¼ C low sodium Vegetable Stock
¼ Tsp. Smoked Paprika
2 Tsp. Hot Sauce
2 Tsp. chopped fresh Cilantro
Sea Salt / Black Pepper

Green Onion / Shredded Monterey (Optional)

Chili Cheese Dip

10/26/2015

I remember my mother making this style of dip once or twice and us kids just devoured it! Simple concept and not much is needed. However, because of the dishes simplicity, it's got to be a good chili and that's when I reminded myself I made some wonderful Tomato and Bean Chili the other day!

You can most definitely use canned chili from the grocery store or whip up your own recipe! A great chili makes for a great dip so make sure that whatever chili you decide to use for your own version of the dip is a chili that packs a punch flavour wise!

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http://happyveggie.weebly.com/recipes/hearty-tomato-bean-chili

Chili Cheese Dip

Prep Time: 6 Min

Cook Time: 35 - 40 Min

Preheat oven to 350 F

In a round, 1 ½ qt. baking dish, start by spooning the cream cheese into the dish. Use a spoon to evenly press the cheese into the dish.

Sprinkle ½ C of the shredded Cheddar over the cream cheese. Spoon the cold chili over the cheese and use the spoon to evenly spread the chili across the entire dish.

Top with the remaining ¼ C cheddar and the diced jalapenos.

Bake 35 – 40 Min until nice and bubbly.

Grocery List

3 Cups Prepared Hearty Tomato and Bean Chili, cooled overnight prior to use.
½ Jalapeno, seeded and diced
¾ C Old Cheddar Cheese, shredded
450g Light Cream Cheese

Roasted Tomato Sauce

10/25/2015

Remember a few days back when we roasted those gorgeous tomatoes together? I told you all that it was the perfect recipe to lead into a roasted tomato sauce and boy was I right!

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Roasted Tomatoes Link - http://happyveggie.weebly.com/recipes/roasted-tomatoes

The Campari tomatoes are super sweet and when roasted, their colour and flavour are just so magnificent. All you need to take that recipe from tasty tomatoes to delicious sauce is an Immersion blender, a few torn up pieces of fresh basil, and sea salt / pepper to taste ! It's that easy!

Roasted Tomato Sauce

Prep Time: 5 Min

Cook Time: 45 - 50 Min

Follow the ROASTED TOMATOES recipe for preparation and cooking of the roasted tomatoes.

To a sauce pan on medium low, transfer the tomatoes and all the cooked onion, garlic, and herbs. Pour about half of the oily tomato liquid from the bottom of the baking dish to the sauce pan as well.

Blend using an immersion blender until thoroughly blended and smooth.

Taste, season with sea salt / black pepper and some torn, fresh basil leaves. Simmer for 10 – 15 Min to reduce liquid.

Grocery List

Roasted Tomatoes
Pinch Sea Salt / Black Pepper to taste
Fresh Basil

Hearty Tomato & Bean Chili

10/23/2015

This chili is so wonderful as the cooler weather approaches. It has just the right amount of heat to really warm you from the inside out. A healthy combination of Black, Cannelini, and Kidney beans keep the chili hearty and chalk full of protein.

I used refried beans as a thickening agent in the sauce and it really made the sauce velvety and rich. It's really a great idea!

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Hearty Tomato and Bean Chili

Prep Time:15 Min

Cook Time: 1 Hr +

In a large sauce pan, bring to temperature on medium and add the butter and evoo. Once combined, add in the garlic and stir often for 2 minutes.

Add in the green and red onion and a pinch of sea salt. Continue frying 3 minutes before adding in the red pepper flakes and stirring to combine.

Add in the green and orange bell pepper, jalapeno, celery, and a good pinch of sea salt. Continue frying 5 or 6 minutes until vegetables start to become tender.

Add the cannellini, black, and kidney beans, diced tomatoes, tomato sauce, another pinch of sea salt, and the entire remaining spice mix. (Black / White pepper, minced onion, cayenne, and chili powder)

Bring to a boil on medium heat. Once boiled, stir in the refried beans and reduce the heat to medium low. Cover and simmer one hour stirring occasionally to keep the beans from sticking to the bottom of pan.

Remove the lid and allow to simmer 15 minutes to thicken up prior to serving.

**The longer the chili simmers the more intense the flavours will become so feel free to leave it on low for a few hours before service!

Grocery List

¼ C EVOO
2 Tbsp. Unsalted Butter
1 Red Onion, diced
2 cloves Garlic, crushed and chopped
2 Green Onions, sliced
2 stalks Celery, diced
2 Jalapenos, seeded and diced
Green Bell Pepper, seeded and chopped
Orange Bell Pepper, seeded and chopped
796ml can Diced Tomatoes with chili accents (regular tomatoes are fine as well)
540ml can Cannellini Beans, drained and lightly rinsed
540ml can Black Beans, drained and lightly rinsed
540ml can Red Kidney Beans
2 heaping Tbsp. Refried Beans
1/3 C. Tomato Sauce
Sea Salt
½ Tsp. Black Pepper
¼ Tsp. ground White Pepper
¼ Tsp. Minced Onion
¼ Tsp. Cayenne pepper
¼ Tsp. Chili Powder
½ Tsp. Red Pepper Flakes

Roasted Tomatoes

10/22/2015

What's truly wonderful about this preparation of tomatoes is that it is both a dish in itself as well as a base for several other dishes. They are so juicy and popping with flavour when enjoyed right out of the pan. They are great when serving with a lighter pasta (no cream sauce) cut into them and you're left with this explosion of flavour all over the plate.

You could even double or triple this recipe and you're well on your way to a roasted tomato sauce for pasta!

Roasted Tomatoes

Prep Time: 2 Min

Cook Time: 25 - 35 Min

Wash the tomatoes and pat them dry with a paper towel. Remove the stems and set them aside.

Preheat the oven to 375 F

In a 1 ½ qt. baking dish, pour half the EVOO in. Line the onions along the bottom of the dish and sprinkle the garlic in.

Line the tomatoes in the dish and press the fresh herbs in between the tomatoes throughout the dish. Pour the rest of the oil over the tomatoes and season liberally with sea salt and black pepper.

Bake 25 – 35 minutes until tomatoes are wrinkled and bursting.

Serve with a sprinkle of grated parmesan cheese.

Grocery List

16-18 Campari Tomatoes
½ C EVOO
½ Yellow Onion, sliced
2 cloves Garlic, roughly chopped
6- 8 fresh Basil leaves
3 Stems Parsley, including leaves
Sea Salt / Black Pepper

Grated Parmesan

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Quick Citrus Slaw

10/19/2015

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Quick Citrus Slaw

Prep Time: 5 Min

Chill Time: 30 + Min

Remove the packages of cheese, dressing, and tortilla strips and dump the vegetable mixture into a mixing bowl.

Sprinkle in the fresh cilantro and sliced green onion. Use tongs to toss together.

In a small bowl, combine the mayo, white vinegar, lime zest & juice, and about ¼ Tsp. Sea Salt and Black Pepper. Whisk together and pour over the slaw. Use the tongs to toss everything together.

Taste. Adjust salt / citrus if needed to suit your own preferences.

The dish is best when chilled for 30 minutes at least but can be enjoyed immediately as well.

Grocery List

295g Pkg. DOLE Chop Chop Salad Kit

(kale, cabbage, green onion, romaine, and carrots + Bag White Cheddar + Bag Tortilla Strips + Pkg Chipotle Ranch Dressing)

1 Green Onion sliced, light and dark green
1 Tbsp. Fresh Cilantro, chopped

¼ C Mayonnaise
1 Tbsp. White Vinegar
Juice of 1 Lime
Zest of one lemon
Sea Salt / Black Pepper

Southwestern Pinto Beans

10/17/2015

Southwestern Pinto Beans

Prep Time: 10 Min

Cook Time: 30 + Min

In a medium sized sauce pan, melt the butter on medium. Add the garlic and fry 2 – 3 minutes stirring often.

Stir in all the rest of the diced veg and season with a good pinch of sea salt / black pepper. Continue frying another 5 minutes stirring often.

Pour in the can of beans including the liquid. Stir and allow the beans to come to a boil. Reduce heat to low and cover. Simmer at least 20 minutes (until all veg are tender) before serving. The longer they cook the better!

Taste and adjust salt and pepper if necessary.

Grocery List

528 ml can Pinto Beans packed in water with onion and peppers
2 Tbsp. Unsalted Butter
1 Red Bell Pepper, diced
1 Yellow Bell Pepper, diced
1 Jalapeno, seeded and diced
1 small Red Onion, diced
2 Green Onions, sliced
2 cloves Garlic, chopped
Sea Salt / Black Pepper

Cranberry Apple Crisp

10/15/2015

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Cranberry Apple Crisp

Prep Time: 15 Min

Cook Time: 55 – 60 Min

Combine the apples, cranberries, lemon juice, sugar, corn starch, and cinnamon. Stir to fully combine all ingredients and set aside.

In a medium sized mixing bowl, combine the oats, brown sugar, flour, cloves, nutmeg and salt. Add the butter 1 TBSP. at a time working it into the mixture with a fork until all butter is fully incorporated and mixture is crumbly and buttery. (Using your fingers to mix the butter into the mixture is very fun and works well too!)

Preheat oven to 375 F

In a 2 ½ qt. baking dish, use a piece of parchment paper to smear the butter across the inside of the dish entirely. Pour the fruit into the dish and gently press it down. Pour the crumb mixture to cover the entire dish.

Bake for 55 – 60 Min until brown on top and nice and bubbly.

Cool 5 minutes before serving.

Serve with a scoop of Vanilla Ice Cream over top!.

Grocery List

6 Granny Smith Apples, peeled, cored, and sliced
2 C fresh Cranberries
Juice of 1 Lemon
¼ Tsp. Cinnamon
¾ C White Sugar
1 ½ Tbsp. Corn Starch

1 ½ C Rolled Oats
1 C Brown Sugar, packed
2 heaping Tbsp. AP Flour
½ Tsp. Ground Cloves
½ Tsp. Salt
3 Tbsp. Unsalted Butter, room temperature

1 Tbsp. Unsalted Butter, room temperature

Green Bean Casserole

10/13/2015

Traditionally, Green Bean Casserole uses cream of mushroom soup and fried onions as a crispy topping. My version is based off the original idea however I've obviously used fresh mushrooms, scratch cream sauce, and a Parmesan & bread crumb mixture for the topping.

Why Bread crumbs? There are 2 main reasons I decided to try the dish with the breadcrumb mixture versus the fried onions;

1. Flavour. Crispy onions taste great but as far as contributing flavours my topping goes a little further. The bread crumbs and Parmesan both contribute flavour to the overall dish as well as the olive oil and coat the beans so beautifully.

AND

2. Saving the sauce! This is also a great idea if your sauce starts off a bit runnier than you had anticipated. Crumbs that sink into the dish will actually help thicken the sauce as they cook.

Enjoy the dish in its traditional variety as well as mine!

Green Bean Casserole

Prep Time: 10 Min

Cook Time: 25 – 30 Min

Bring a large saucepan filled with cold water to a boil on medium high heat. Season with sea salt. Remove excess stems from beans and add to boiling water. Blanch 3 minutes, strain and rinse with cold water.

In a large frying pan, melt 1 tbsp. of unsalted butter on medium low heat. Add the shallots and fry 3 minutes before adding the mushrooms. Continue frying 5 minutes stirring often to avoid burning the shallots.

Remove the leaves of thyme from the stem and add to the mushrooms along with a good pinch of sea salt and ¼ tsp. Black Pepper. Add the 2nd tbsp. butter to the pan and stir to combine. Sprinkle the flour in over the entire dish continuing to stir. Continue frying another 2 minutes before slowly stirring in the cold milk followed by the heavy cream. Allow the creamy mix to bubble and thicken for 3 minutes stirring fairly often.

Preheat the oven to 350 F

In a small mixing bowl, combine the crumbs / parmesan and whisk the EVOO in slowly.

In a 1 ½ qt. baking dish, add the green beans and season with a pinch of sea salt. Pour the creamy mushroom mixture over the beans attempting to cover them all entirely. Sprinkle the crumbs over the dish.

Bake uncovered 20 – 25 min before setting to BROIL 500 F and browning the crumbs. Keep a close eye as they will go from brown to burnt in seconds. Remove from oven and set on a cooling rack.

Sprinkle with fresh parsley and serve.

Grocery List

4 C fresh Green Beans
1 Shallot, diced
2 Tbsp. Unsalted Butter
1 Tbsp. (heaping) AP Flour
1 C 2% Milk
2 Tbsp. Heavy Cream
3 Sprigs fresh Thyme
227g pkg. fresh Button Mushrooms, quartered
Sea Salt / Black Pepper

¼ C Bread Crumbs
1 Tbsp. Parmesan Cheese, grated
1 ½ Tbsp. EVOO

Italian Quesadillas

10/11/2015

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I've linked some of the great sauces I've prepared that would work wonderfully in this dish!

http://happyveggie.weebly.com/recipes/roasted-red-pepper-tomato-sauce

http://happyveggie.weebly.com/recipes/zucchini-penne-bake-and-garlic-bread-with-freshly-prepared-garlic-butter

http://happyveggie.weebly.com/recipes/spinach-and-mozzarella-meatlessballs

If you have your own sauce recipe definitely use it here! Don't be afraid to save time and use your favourite canned / bottled sauce from the Grocery Store!

Italian Quesadillas

Prep Time: Sauce Prepared – 10 Min
Sauce Unprepared – 20 Min

Cook Time: Sauce Prepared – 10 Min
Sauce Unprepared – 35 – 40 Min

If you need to prepare the sauce, do so now prior to starting the quesadillas.

In a small bowl, combine the room temperature butter with the garlic, parsley, and a pinch of sea salt. Use a fork to mash ingredients together.

Line your work surface with a piece of parchment paper. Spread the garlicy butter on one side of 2 tortillas and lay them butter side down on the parchment to build.

Spoon about a TBSP. of sauce onto each tortilla and spread around the tortilla leaving about a ½ inch from the edge. Break up 2 slices mozzarella to spread on each sauced tortilla (or ¼ C shredded per quesadilla). Follow by laying 3 basil leaves, 6 halves of tomato, ½ Tbsp. parsley.1 Tbsp. Ricotta dropped randomly across the tortilla, and a pinch of black pepper on one tort. Fold the 2nd tortilla over to form the quesadilla leaving the buttered sides on the outside for frying. Repeat until 4 Quesadillas are prepared.

In a large frying pan, bring to temperature on medium before adding the first quesadilla. Fry about 2 minutes before flipping and finishing with another minute or 2. Transfer to a cutting board and start on the next quesadilla. Repeat until finished.

Allow the quesadillas about 3 minutes to cool before slicing to keep them held together better, Cut the quesadilla in half. Slice each half into 3 wedges. Arrange on a serving platter served with the remainder of the warm tomato sauce. Garnish with fresh basil and parsley.

Grocery List

8 Small Flour Tortillas
8 Slices Mozzarella (1 C shredded)
4 Tbsp. Ricotta Cheese
12 Grape Tomatoes, halved
12 fresh Basil Leaves
2 Tbsp. fresh Parsley, chopped
Sea Salt / Black Pepper

2 C prepared Tomato Sauce

1 ½ Tbsp. Unsalted Butter
1 ½ Tsp. fresh Parsley, chopped
2 cloves Garlic, pressed / minced
Sea Salt