Saturday, February 21, 2015

Smothered Roasted Potatoes

Every once in a while I crave chili cheese fries.  I know they aren't healthy so I've devised this recipe as a somewhat healthier alternative.

You can use leftover homemade chili, which is always best, or a canned veggie chili.  In a pinch, or when I want a fairly easy weeknight meal, I use Trader Joe's Organic Vegetarian Chili with Red Beans and Tofu and add fresh sliced mushrooms or green peppers to dress it up a bit.

To avoid using the science oven microwave, I will put the chili in a CorningWare or other ovenproof glass bakeware, cover it and cook it beside the potatoes, stirring once when I stir the potatoes.

Serves 2


2 Russet or 4 Red Potatoes
Olive Oil spray
Granulated Garlic
ground Black Pepper
1.5 to 2 cups Chili
1/4 to 1/2 cup vegan Cheddar (I used Daiya Cheddar Shreds)
2 Green Onions, sliced
1/2 Avocado, peeled and diced
    * optional chili add-ons such as Mushroom or Green Pepper


1.  Preheat oven to 425˚F (218˚C).  Line a baking sheet with aluminum foil and spray with olive oil or other non-stick cooking spray.

2.  Wash and then cut potatoes into 1" cubes.  Place the potato cubes on the baking sheet.   Spray the potatoes with olive oil or non-stick spray.  Sprinkle with granulated garlic and fresh ground black pepper.

3.  If you are heating the chili in the oven, place it in an oven proof dish with a cover.  Place both the pan of potatoes and chili in the oven and set your timer for 11 minutes.

4.  After 11 minutes remove chili and stir.  Place back in the oven.  Remove pan of potatoes and turn them using a spatula.  Place both back in the oven for an additional 11 minutes.

5.  When the potatoes are done, remove both the chili and the potatoes.  Divide the potatoes between two serving dishes.

6.  Sprinkle with a little of the cheddar.

7. Divide the chili between the dishes.

8.  Sprinkle with remaining cheddar, green onions, and avocado.  Sprinkle with additional black pepper if desired.

Bon Appetit

"What a strange idea: comfort food.  Isn't every food comforting in its own way!  Why are certain foods disqualified?" - David Tanis  in A Platter of Figs and Other Recipes

Tuesday, February 10, 2015

Rustic Cabbage Soup with White Beans

I apologize that it has been a few weeks since I last posted a recipe.  I just haven't found the time or inclination until now to post.  I find that I often make the same recipes over and over so it isn't until I make one I haven't made in a while that I have one to share.

It is still soup season here in the Pacific Northwest.  Our temperatures are quite mild but it has been rainy the last week or so.  Time to make soup.

This recipe is quite simple and also reminds me a little of my Garlic and White Bean soup.  Troubadour enjoys it served over a toasted piece of Italian bread while I like to dip the bread in the soup.



5 cloves Garlic, peeled and minced
1 Onion, peeled and diced
2-3 Carrots, sliced
1 sm or 1/2 large head of Cabbage, shredded
3 small Potatoes, diced
6 cups Water
3 heaping tsps No Chicken Bouillon
1/3 cup Tomato Paste (no salt added)
2 Bay Leaves
1 tsp Herbs de Provence or Italian Seasoning Blend
1 - 15 oz can or 1.5 cups cooked White Beans
Sprinkle of Black Pepper
  *  Crusty Bread for serving or dipping


1. In large soup pot, saute the garlic, onion, and carrots with a little water.  You can use oil, but I prefer water to reduce fat content.

2.  Once the onion mixture has softened add the cabbage and potatoes and saute for another minute or two.

3.  Add the water, no chicken bouillon, tomato paste, bay leaves, and Herbs de Provence.  Stir well to combine.  Bring to a boil, then cover and reduce to a simmer for 30-40 minutes until cabbage and potatoes are cooked.

4.  Add beans and cook for another 5 minutes until heated through.

5.  Serve over toasted bread or on its own with bread on the side for dipping.  Sprinkle with black pepper to taste.

- Bon Appetit

"An idealist is one who, on noticing that roses smell better than cabbage, concludes that it will also make better soup." - H.L. Mencken