Chili Mac

How could my boys not love the fusion of two of their favorite foods--chili and macaroni and cheese? Dave and I felt this was pretty good, though we still rank chili and mac made separately above the combination. Drew and Isaac wanted leftovers for both lunch and dinner the next day. I'd say it was a success.

1 tablespoon vegetable oil
1 onion, minced
3/4 tablespoon chili powder (next time I'll add more)
1/2 tablespoon ground coriander
1/2 teaspoon salt
3 garlic cloves, minced
1 tablespoon brown sugar
2 8 oz. cans tomato sauce
2 cups water
8 ounces (2 cups) elbow macaroni
1 (15 oz) can beans (next time I'll two, or maybe 1-1/2)
2 cups frozen corn
1 4.5-oz can chopped green chiles
2 tablespoons fresh cilantro, chopped
2 cups shredded cheese (I used half cheddar, half Monterrey Jack)

Heat oil in a large non-stick skillet over medium heat. Add onion, chili powder, coriander, cumin and teaspoon salt. Cook until onions are tender. Stir in garlic and brown sugar and cook until fragrant, about 30 seconds. Stir in tomato sauce, water, macaroni and beans. Cover and cook, stirring often and keeping the heat at a steady simmer, until the macaroni is tender, about 12 minutes, adding a small amount of water if necessary (careful not to make it too soupy).

Stir in 1 cup of the cheese, frozen corn, green chiles and cilantro and sprinkle remaining 1 cup of cheese over the top. Cover and let sit off the heat until the cheese melts, about 2 minutes.

Lynette's Vegetarian Chili

3 cups dry red beans
1 cup wheat
6 cups water

1 (15 oz) can tomato sauce
1 (15 oz) can stewed tomatoes
1 small bay leaf
1 1/2 cups ketchup
1/2 Tbsp chili powder
2 Tbsp lemon juice
1 tsp vinegar
1-1/2 tsp. salt
1/4 tsp dry mustard
1-1/2 tsp Worcestershire sauce
1 Tbsp brown sugar
dash of garlic powder

1 cup chopped celery
1 cup chopped onion
1 cup chopped bell pepper

In 5 quart saucepan combine dry beans and wheat with water leaving just about 1/4 inch above beans. Cover and cook 1-1/2 hours, adding water as needed. To beans add second group of ingredients. Cover and simmer 3 hours. Add chopped celery, onion and peppers. Continue simmering 1 hour or until vegetables are tender. Makes about 3 1/2 quarts.

This can also be made in the crockpot.

Tomato Basil Pasta Sauce

This recipe is another keeper. All five members of the Heber Sullivan clan gobbled it up. The recipe came from here, but I made some slight modifications. The way I made it serves about 6.


1 T. olive oil
1/2 C. finely diced onion
2 t. minced garlic
1 can diced tomatoes
1 t. salt
1/2 t. sugar

2 C. heavy cream
dash of cayenne pepper
3 T. finely chopped fresh basil leaves

½ C. shredded mozzarella or cheddar cheese
1/4 C. parmesan cheese

1 diced fresh tomato

Heat oil in saucepan over medium-high heat. Add onions and saute until translucent (about 4 min). Add minced garlic and saute an additional minute or two. Dump in tomatoes, salt, and sugar, bring to a boil, and simmer for 5 minutes. Reduce heat and stir in cream. Lightly simmer (do not let it boil) until mixture is reduced by 1/3. Remove from heat and stir in cheeses.

Pour over 12 oz hot cooked whole wheat pasta, I used rotini. (You really want to use whole wheat if you are serving this as a main dish to make it more filling. This is a great sauce to cover the texture if you aren't used to whole wheat.)

Egg and Tomato Gratin

Maybe it was because the boys had spent the afternoon swimming and were famished, but everyone in the family downed this. So despite the fact that this has eggs and, therefore, is only loosely vegetarian, it is still going in the 2009 12 meatless meals my family loves.

I've made it with scrambled and hard boiled eggs. Both were great. Serve it over toasted French bread.

Egg and Tomato Gratin (from Orangette)

Tuscan Lentil Soup

This Tuscan Lentil Soup is nothing spectacular, but it's good, and every person in my family ate it, multiple bowls even. Therefore, it is going in the top 12.

Pineapple-Blackbean Enchiladas

Recipe from Michelle Chudleigh

Perhaps sounds like a strange combination, but these were so good! They even made "the list." Find the recipe here.

Ingredients

2

teaspoons vegetable oil

1

large yellow onion, chopped (about 1 cup)

1

medium red bell pepper, chopped (about 1 cup)

1

can (20 oz) pineapple tidbits in juice, drained, 1/3 cup juice reserved

1

can (15 oz) Progresso™ black beans, drained, rinsed

1

can (4.5 oz) Old El Paso™ chopped green chiles

1

teaspoon salt

1/2

cup chopped fresh cilantro

3

cups shredded reduced-fat Cheddar cheese (12 oz)

1

can (10 oz) Old El Paso™ mild enchilada sauce

8

whole wheat flour tortillas (8 or 9 inch)

1/2

cup reduced-fat sour cream

8

teaspoons chopped fresh cilantro

Steps

• 1Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, heat oil over medium heat. Add onion and bell pepper; cook 4 to 5 minutes or until softened. Stir in pineapple, beans, green chiles and salt. Cook and stir until thoroughly heated. Remove skillet from heat. Stir in 1/2 cup cilantro and 2 cups of the cheese.
• 2Spoon and spread 1 tablespoon enchilada sauce onto each tortilla. Spoon about 3/4 cup vegetable mixture over sauce on each. Roll up tortillas; place seam side down in baking dish.
• 3In small bowl, mix reserved 1/3 cup pineapple juice and remaining enchilada sauce; pour over entire surface of enchiladas in dish. Sprinkle with remaining 1 cup cheese. Spray sheet of foil large enough to cover baking dish with cooking spray; place sprayed side down over baking dish and seal tightly.
• 4Bake 35 to 40 minutes, removing foil during last 5 to 10 minutes of baking, until cheese is melted and sauce is bubbly. Top each baked enchilada with 1 tablespoon sour cream and 1 teaspoon cilantro.

Nie's Mexican Lasagna

This is the first vegetarian meal of 2009 with enough thumbs up from the family to be included in the "12 that my family likes, not merely tolerates" category.

Recipe from Nie's Mexican Lasagna

1 cup fresh cilantro leaves
4 scallions, coarsely chopped
Coarse salt and ground pepper
10 ounces fresh baby spinach
Nonstick cooking spray
8 (6-inch) corn tortillas
1 (15.5 ounces) pinto beans, drained and rinsed
1 cup prepared salsa (mild or medium)
8 ounces pepper Jack cheese, grated (about 2 cups)
Directions
Preheat oven to 425 degrees. In a food processor, combine cilantro, scallions, 1 teaspoon salt, and 1/4 teaspoon pepper with as much spinach as will fit; pulse, adding remaining spinach in batches, until coarsely chopped.
Coat an 8-inch square baking dish with cooking spray. Lay 4 tortillas in bottom of dish (they will overlap slightly). Layer with half of beans, salsa, spinach mixture, and cheese; repeat with remaining ingredients, ending with cheese and pressing in gently.
Cover dish with foil; place on a rimmed baking sheet. Bake until bubbling, 25 to 30 minutes; remove foil, and continue baking until golden, 15 to 20 minutes more. Cool 5 to 10 minutes before serving.