Vegetarian Chili, Zinc Cafe Inspired

I had a really tasty bowl of vegetarian chili at a cute little coffee shop/cafe called Zinc Cafe for lunch a few weeks ago. It was so good in fact, that I spent some time trying to perfect my own version and I am really happy with the results.


I'll do my best to write a proper recipe and if you cook it for yourself, let me know how you liked it.

- 1 onion chopped into small to medium pieces
- 3 cloves garlic minced
- 1/2 jalapeno pepper minced without seeds (you can include as much, or as little depending on the heat level you desire)
- 1 green bell pepper chopped into small to medium pieces
- 1 red bell pepper chopped into small to medium pieces (yellow or orange bell pepper would be great too)
- 1 15oz can red kidney beans
- 2 15oz can black beans (any variation of beans would work, depending on your preference. just make sure that you have around 45oz total)
- 1 28oz can diced tomatoes
- 1 15oz can tomato sauce
- 2tbsp chili powder


1. In a large dutch oven type pot, cook the onion, garlic, bell peppers and jalepeno pepper in 1tbsp olive oil. Cook over medium heat until onions are translucent, about 10 to 15 minutes. You don't want the vegetables to brown, so make sure heat is not too high.

2. Drain the water out of all 3 cans of beans and add to the dutch oven and allow to warm through, about 5 minutes. (I recommend using organic canned beans, which do not need to be rinsed. If you don't have organic, I would probably rinse the beans before adding them.)

3. Add 2tbsp chili powder along with salt and pepper to taste. (Go easy on the salt if the chili powder you have contains salt.) Stir the chili so everything is fully coated in the chili powder, salt and pepper.

4. Add the can of diced tomatoes and tomato sauce and allow the chili to heat through. Stir and taste, adjust seasoning if needed. You may find that 1 extra tbsp of chili powder is needed, depending on your taste. Lower heat to medium low and cover - allow chili to simmer for at least 30 minute up to 1 hour.

5. Serve chili topped with cheese, green onions, chopped tomato, cilantro, crushed corn tortilla chips, yogurt or sour cream. You can be as creative with the garnish as you like. Enjoy!

Trader Joe's, Pizza and other culinary tidbits

I consider myself to be extremely fortunate to have a Trader Joe's within a couple miles of my home. For those of you who already shop at TJ's, you know that it is so much more than a grocery store.

I do about 75% of my shopping at TJ's and they offer more and more organic fruits and vegetables as well as really interesting specialty and vegetarian foods. My only complaint is that occasionally, a product I love will just disappear off the shelf - never to be seen again.

My new favorite find at TJ's is their selection of fresh pizza doughs. They have a few different flavors (plain, whole wheat and herb whole wheat) and I went with the whole wheat with herbs and it was GREAT! My BF and I made a simple Margherita pizza and used tomatoes and basil from my dad's garden (sadly, you can't see the basil in the picture).


We had a tough time rolling and stretching out a perfect circle with the dough, but it was tasty all the same.

This isn't the exact recipe I used, (I didn't actually use a recipe at all) but it's pretty darn close.

Pizza Margherita
* 2 tablespoons extra virgin olive oil
* 1/2 lb. plum Roma tomatoes, chopped
* 1 clove garlic, crushed and finely chopped
* 1/2 tsp. salt
* 1 12" uncooked dough crust
* 6 oz. mozzarella cheese, shredded
* 6 fresh basil leaves cut into julienne strips
* extra virgin olive oil
* 1/4 cup fresh shredded Parmesan cheese

1. Combine 2 Tbls. olive oil, tomatoes, garlic, and salt in bowl.
2. Allow to marinate while making dough.
3. Brush dough crust lightly with olive oil.
4. Top with cheese, then tomatoes.
5. Drizzle with olive oil.
6. Bake in preheated 500F oven on pizza stone for 8−10 minutes or until crust is golden brown and cheese is bubbly.
7. Remove from oven and top with parmesan cheese, then basil.
8. Cool on a wire rack for 2−3 minutes before cutting into wedges and serving.

Holy Moly Guacamole!

I am on a serious jewelry making roll and loving every minute of it. It feels fantabulous to be creating new pieces that I know you will love as much as I do.

This newest necklace is inspired by vintage/Old Hollywood glamor with a contemporary asymmetrical twist.

Melanite Garnet and Bronze Swarovski Pearl Asymmetrical Necklace

This necklace is now available for purchase in my jewelry shop.

Also, happy Friday everyone! I realize that I kind of psyched you out with the Holy Guacamole blog post title and admittedly feel a teensie bit guilty. So, to make amends I am including a great guacamole and margarita recipe to celebrate the weekend.

Guacamole Recipe

3 ripe avocados
3 tablespoons freshly squeezed lime juice (from 1 to 2 limes)
1/2 large tomato, stemmed
1/2 large onion, peeled and finely chopped
2 small cloves garlic, peeled and minced
1/2 jalapeno pepper, stemmed, seeded, and finely chopped
1/2 cup chopped cilantro leaves
1 teaspoon coarse salt, such as kosher salt
Freshly cracked pepper

Using a sharp knife, cut the avocados in half. Remove the pits. Scoop the flesh into a medium-sized bowl and roughly crush with a potato masher or fork. Stir in the lime juice.
Chop the tomato as finely as possible. Scrape the tomato flesh and juice into the bowl with the avocados.
Add the onion, garlic, jalapeno pepper, cilantro, salt and pepper and stir to mix.
Press a sheet of plastic wrap on the surface of the guacamole. Let sit for about 1/2 hour at room temperature and then adjust the seasonings; you may want to add more jalapeno pepper, lime juice, salt or pepper.
Serve at room temperature with tortilla chips for dipping.

Grapefruit Margarita Recipe

1 1/2oz of tequila of choice
3/4oz of triple sec
2oz of fresh grapefruit juice
splash of sweet and sour mix

Shake all ingredients together and strain into a sugar rimmed martini glass and garnish with a lime wedge.

YUM!

Awesome Falafel Recipe - We LOVE this recipe and make it in our house all the time. I know there are a lot of variations of falafel recipes. Which one is your favorite?

Ingredients

1 cup dried chickpeas or canned
1/2 large onion, roughly chopped (about 1 cup)
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh cilantro
1 teaspoon salt
1/2-1 teaspoon dried hot red pepper
4 cloves of garlic
1 teaspoon baking powder
4-6 tablespoons flour
Canola or vegetable oil for frying
Chopped tomato for garnish
Shredded lettuce for garnish
Diced onion for garnish
Tahina sauce or yogurt
Pita bread

Preperation

1. Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. Or use canned chickpeas, drained.

2. Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper and garlic. Process until blended but not pureed.

3. Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.

4. Form the chickpea mixture into balls about the size of walnuts.

5. Heat 3 inches of oil to 375 degrees in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels. Stuff half a pita with falafel balls, chopped tomatoes, onion, lettuce or any veggie that sounds good to you. Drizzle with tahina or yogurt, whichever you like better or have on hand.