I made this Chili 3 weeks ago. It was what we had for dinner the day I made Mache and Citrus Salad for the show. Tim asked if I’d made the Chili for the show. I said no. He practically yelled, “What?!! It’s so good!! You have to make this on your show!!”
Well, ok, if you feel that strongly about it!
Of course, after getting some form of winter squash in our Abundant Harvest Organics‚ box almost every week for about the past 2 months (not a complaint. I love squash), the following two weeks were without squash. Figures, right!? Well, this week it’s baaaa-aaack. And I made Chili with it.
Squash is roasted and paired with black beans in this hearty chili.
Ingredients
1 butternut squash, peeled, and cut into 1/2″ to 1″ cubes
1 T butter
1 T plus 1 t olive oil, divided
2 carrots, chopped
6 cloves garlic, diced
1 shallot, chopped
1 T lemon juice, divided
1 T maple syrup
dash t cayenne
1/4 t red pepper flakes
pinch cumin
1 t plus 1/4 t salt, divided
1/4 t pepper
1/2 T apple cider vinegar
2 1/2 C vegetable stock
2 1/2 C black beans, cooked
1 T parmesan cheese/serving, grated, for topping
lemon wedges, for topping
1/2 slice bacon/serving (opt.), cooked and crumbled
Instructions
Pre-heat oven to 375F. Toss squash with 1 t olive oil, 1/4 t salt, and a pinch of pepper. Roast on a baking sheet for 45-60 minutes, or until squash is tender (amount of time will vary depending on size of cubes). Check part way through roasting time to be sure it’s not burning. Rotate pan/flip squash if desired.
Cook bacon. Drain on paper towel and discard grease. Set aside.
Heat soup pot. Add butter and remaining oil and brown (being careful not to let it burn). Add salt, pepper, cayenne, red pepper flakes, cumin, onion, and carrot. Cook 10 minutes, covered, over medium-low heat, stirring occasionally.
Add garlic. Stir and cook 1 minute. Add vinegar, 1/2 T lemon juice, and maple syrup. Cook 3 minutes.
Add remaining lemon juice, beans, squash, and stock. Turn heat to medium-high and bring to a boil; cook 10 minutes. Turn heat down to low and cook 10 minutes more. Stir occasionally, and add more stock or water if needed.
Serve topped with bacon, parmesan cheese, and a lemon wedge to squeeze over top.
Nutritional information includes bacon. Nutritional information without bacon: (Per serving) Calories: 370 Fat: 9.25 Carbohydrates: Same Protein: 13.54
And bacon. But, only if it’s really good bacon. I’m quite picky.
But, back to the salad statement… One of my favorite salads is Taco Salad.
This time of year, the weather has yet to make up its mind if it’s still winter, or if spring has arrived. I’m cool with that. But, the warmer temperatures remind me of the spring veggies that will soon be here, and I start to long for asparagus and sugar snap peas.
Since spring brings the more delicate plants and we say farewell to the winter squashes and some root veggies, I start to think of salads.
It’s not yet spring. And, while I’m happy to be cold for a while longer, I figured I could use some of the winter veggies for a spring-ish food.
And I did. And we ate it today for lunch. Every last bite.
(The other inspiration behind this salad: We had some veggies leftover from our snacks during the Oscars. And, I ate so many Tagalongs and Salt and Vinegar Chips… which might be why we had so much uneaten broccoli, cauliflower, and carrots… which made me feel like a salad might be a good choice for today. ;))
Do you ever have those moments when you’re just tickled pink about your job? I don’t know what you do to fill your time. Maybe you’re an accountant, a lawyer, a waitress, a cook, a mom, a dad, in TV marketing, or TV producing…Â I often feel like that. Sometimes I can’t believe that I’ve finally found something that I really love love love to do.
I mean, sure, this career that I’ve chosen is a lot of work. The other day, I took 138 photos of my lunch, before I could eat it, so I could use them in this blog post. But, you know what? It makes me so happy to take photos of my food.
I love the natural light from the window, the wooden chest that I take most of my photos on, the steam that rises from a hot dish, the pots and pans, plates and bowls, silverware and cups that I get to use.
I find joy in all these things. In creating a dish that makes Husband practically yell with delight. In the smell of garlic cooking in olive oil. In a fridge full of fresh, organic produce.
And in soup.
Oh how I love soup.
Eight different kinds of dried beans are soaked overnight, rinsed, then simmered for hours and hours on the stove. They make up this creamy soup and are complimented by flavors like lemon, balsamic vinegar, parsley, and garlic.
Last modified on 2013-02-21 00:16:25 GMT. 0 comments. Top.
Eight Bean Soup
Recipe Type: Soup, Main, Dinner
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-4
Eight different kinds of dried beans are soaked overnight, rinsed, then simmered for hours and hours on the stove. They make up this creamy soup and are complimented by flavors like lemon, balsamic vinegar, parsley, and garlic.
Ingredients
1 T olive oil
4 C dried 8 bean mixture, soaked overnight, and rinsed
1 large shallot, chopped
1 carrot, chopped
2 cloves garlic, diced
pepper, to taste
pinch cayenne
pinch ginger
1 bay leaf
3 T balsamic vinegar, divided
4 C stock (chicken, veggie, or beef)
4 C water
4-6 C stock or water, as needed
2-3 T lemon juice
1/2 to 1 t salt
1 T dried parsley
Instructions
Heat soup pot. Add oil. Add shallot, carrot, garlic, and beans. Stir and cook 1 minute. Add pepper, ginger, cayenne, bay leaf, 1 1/2 T balsamic vinegar, 4 C stock, and 4 C water. Bring to a boil, then reduce heat to a simmer (medium-low heat) and cook for 4-5 hours, or until beans are tender. Check every 30 minutes, stirring and adding more liquid as needed, about 4-6 C in total.
Add parsley, lemon juice, salt, and remaining balsamic vinegar. Cook 10 minutes. Taste and adjust seasoning and lemon juice as needed.
Notes
Delicious with Cornbread and a citrusy beer! For vegetarian or vegan, use a vegetable stock.
