Chili Seasoning

2 Tbsp all-purpose flour
1 Tbsp chili powder
1 Tbsp crushed red pepper
1 Tbsp dried minced onion
1 Tbsp garlic powder
1 tsp white sugar
1 tsp ground cumin
1 tsp dried parsley
1/2 to 1 tsp salt
1 tsp dried basil
1/4 tsp ground black pepper
1/2 tsp cayenne
1 tsp paprika (normal or smoked)
1 tsp onion powder


instructions:
mix all ingredients in a bowl. Add to your favorite chili recipe.


My Chili recipe:

1 batch chili seasoning
1 can red kidney beans
1 can black beans
2 (or 3) 8-oz cans tomato sauce
1 package vegetarian "beef" crumbles (like boca or morningstar)

brown "beef" in a large saucepan. Add sauce and both cans of beans (I usually drain and rinse the black beans but keep the liquid from the kidney beans.). Add seasoning and simmer for 10-15 minutes. If you need more liquid, add water or more tomato sauce. Server with your choice of toppings (frito's scoops, shredded cheese, avocado, etc.)

Roasted Red Pepper Hummus

adapted from:  http://sweetpeaskitchen.com/2011/01/06/roasted-red-pepper-hummus/

Ingredients:
6 tablespoons tahini, stirred well
2 tablespoons extra virgin olive oil, plus extra for drizzling
1 (14 oz.) can chickpeas, drained and rinsed
1/4 cup jarred roasted red peppers, drained
1 clove garlic, minced (about 1/2 teaspoon) (or add roasted garlic)
½ teaspoon salt
1/2 teaspoon cumin
Pinch of cayenne pepper
3 tablespoons juice from 1 to 2 lemons

Directions:
In a small bowl, whisk together the tahini and 2 tablespoons olive oil. In the bowl of a food processor, process chickpeas, roasted red peppers, garlic, salt, cumin and cayenne until the mixture is almost fully ground, about 15 seconds. Scrape down bowl. With the food processor running, add the lemon juice through the feed tube in a steady stream. Scrape down the bowl and process for 1 minute. With the machine running, add the oil-tahini mixture through the feed tube in a steady stream. Scrape down the bowl and continue to process until the hummus is smooth and creamy, about 15 seconds.
Transfer hummus to a serving bowl and cover with plastic wrap. Let stand until flavors meld, at least 30 minutes. Top with olive oil and some diced roasted red pepper for garnish.

Yields: 2 cups

Sweet Potato Curry

http://www.includingcake.com/2012/01/sweet-potato-curry.html

Ingredients
3 tablespoons madras curry paste ( I used Laxmi Tandoori Paste)
1 medium onion- diced
2 medium sweet potatoes (peeled and chopped into chunks)
1 red pepper- sliced
1 15 oz can of chickpeas (or other white beans)
200g (6-7 ounce) bag of spinach
1 15 oz can of coconut milk ( I used lite)

Method

In a large sauce pan, fry the onion for few minutes in olive oil till soft. Add curry paste and fry for 1 min. Add the coconut milk, sweet potato, pepper and chickpeas and simmer for approx. 15 minutes until potato is cooked. Add spinach (fold spinach through the mixture in handfuls) simmer for a couple more minutes until spinach is wilted. If not liquidy enough add a little water. Serve immediately with rice or naan bread as desired .

Freeze left over portions in individual bags.

verdict:
very tasty. however, the recipe called for 4 sweet potatoes and I only used 2 which was plenty! After adding all the ingredients the liquid only about half covered all the veggies - which worried me - so I added (I think) a half cup of water. Mistake! It made it wayy too watery. Next time I would add 1/4 cup or less, although I would still have worries about the veggies simmering properly.

Once again another recipe that claims 4 servings....I would say this is maybe 5 or 6.

Also, I couldn't find the proper curry paste so I bought something else. I used 3 tablespoons and it had a pleasant (spicy) kick to it.

serving suggestion:
I ate it with some jasmine rice. It worked well to soak up the excess sauce i made when I added too much water.