Double-Hearty, Double-Quick Veggie Chili

Crockpot Chili! This recipe is from Fix It Quick Favorite Brand Name Slow Cooker book. It's an easy recipe, but obviously from the picture I didn't have all the ingredients, thus did my own thing, so it turned out to be less veggie and con carne. But it's delicious!
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2 cans (15 1/2 ounces each) dark kidney beans, rinsed and drained
1 package (16 ounces) frozen bell pepper stir-fry mixture or 2 bell peppers, chopped
1 cup frozen corn kernels
1 can (14 1/2 ounces) diced tomatoes with peppers, celery and onions
3 tablespoons chili pepper or to taste
2 teaspoons ground cumin, divided
2 teaspoons sugar
1/2 teaspoons salt
1 tablespoon extra virgin olive oil
sour cream
chopped cilantro leaves

1. In colander, combine beans, frozen pepper mixture and corn. Run under cold water until beans are well rinsed. Shake off excess water and place in slow cooker. If using fresh bell peppers, add 1 small onion, chopped.
2. Add tomatoes, chili powder, 1 1/2 teaspoons cumin and sugar. Cover, cook on HIGH 3 hours or on LOW 5 hours.
3. Stir in salt, remaining 1/2 teaspoon cumin and olive oil. Serve with sour cream and cilantro.
Makes 4 to 6 servings
***
Kitchen Hint: On preparation for crockpot cooking...
"Keep perishable foods, such as meats, poultry,
fish, and vegetables, refrigerated until preparation
and cooking time. If you opt to cut up vegetables or
meats the night before you're planning to cook them,
be sure to package each different item separately
and store in the refrigerator."
(http://www.momsmenu.com/cgi-bin/tips.cgi?display:1097851649-15434.txt)

Prune Bread (With Pumpkin)

I baked the Prune Bread (with pumpkin) and it turned out marvelous!! I was hoping it would be just as good, if not better, with pumpkin because it already asked for allspice, cloves and cinnamon-- very complementary. The recipe comes from Granny's Goodies #6 from the foster grandparents of Southeast Idaho.

Here it is!

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1-1/2 c. sugar

1 c. vegetable oil [or 1 c. pumpkin!!]

3 eggs

3 c. flour

1 tsp. allspice

1 tsp. cloves

1 tsp. cinnamon

1 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

1 c. buttermilk

1 tsp. vanilla

1 c. chopped pecans

1 c. chopped prunes

****

Preheat oven to 350 degrees. Cream together sugar, oil, and eggs. Sift flour, spices, salt, baking powder and baking soda. Add to creamed mixture alternately with buttermilk and vanilla. Mix in prunes. Pour into 2 greased loaf pans. Bake 30-40 minutes.

***

Another note, I didn't have allspice so I used 1/4 tsp. each ginger, nutmeg and cloves (although it asks for 1 tsp of cloves). I left out the pecans because they weren't in the house and it saves calories. This fit into one bread pan for me, but it took close to an hour to bake through. Very good bread and it'll be a seasonal staple for us!

***

And the kitchen tip also comes from Granny's Goodies suggesting to fill an empty salt shaker with flour and using that to dust work surfaces and bread pans, etc.

Pumpkin, Pumpkin, Pumpkin!

Here are two recipes that I used with pumpkin, and added more pumpkin to substitute for oil. Healthier. Ok, the first is a winner! The second was a flop, but maybe you'll have better luck than I had. Both of these recipes are found on the good ol' Internet. The first: Pumpkin Cookies

Ingredients

• 1/4 cup margarine
• 3/4 cup vegetable oil
• 1 cup white sugar
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup walnuts

Directions

1. Preheat the oven to 350 F (175 degrees C).
2. Cream together the margarine, vegetable oil and sugar.
3. Beat together the egg, vanilla and pumpkin.
4. Sift together the flour, baking powder, baking soda, salt and cinnamon; combine with pumpkin mixture and stir in walnuts.
5. Drop onto ungreased cookie sheet and bake for 10 to 12 minutes. Be careful not to overbake.
   (http://allrecipes.com/Recipe/Pumpkin-Cookies-II-2/Detail.aspx)
   

Ok and on to the next pumpkin recipe... pancakes!! Half were undercooked (my fault for making them too thick). They are not our favorites and will stick to the buttermilk.

1. LIGHT PUMPKIN PANCAKES

   In large bowl mix: 2 c. flour 1 tbsp. baking powder 1/2 tsp. ginger 1/2 tsp. nutmeg 1/2 tsp. salt 2 tbsp. brown sugar, packed 1 tsp. cinnamon In small bowl, mix: 2 slightly beaten egg whites 1 1/2 c. skim milk 2 tbsp. oil 1/2 c. canned pumpkin Add small bowl mixture to large bowl. Stir just until moistened. Heat griddle, brush lightly with oil. Pour batter by scant 1/4 cup onto hot griddle. Makes 16 pancakes.

   (http://www.cooks.com/rec/view/0,1825,145170-229206,00.html)
   
   Next time I will be experimenting with Prune bread and substituting pumpkin for oil. Will write about the next time to either recommend it or not. And in case you didn't catch it, the kitchen hint is to substitute oil 1:1 with pumpkin!
   
   

Egg casserole and muffins

Ham & Cheese Strata (A Pampered Chef recipe)

I doubled this recipe to fit an 8x8 dish. And you need to at least double this one! I also replaced the green onions with broccoli. I have also used spinach, but I have made it with green onions. Just adjust the casserole to your liking and don't forget the herbs!!

3 eggs

3 T milk

1 tsp dijon mustard

2 slices white bread, cut into 1 inch

1 green onion with top, thinly sliced

2 oz cheddar cheese, shredded (1/2 cup)

2 oz chopped cooked ham (1/2 cup)

***

Preheat oven to 350 degrees. Spray [baking dish] with vegetable oil [...]. In medium bowl, whisk eggs, milk and mustard. Stir in bread, onion, cheese and ham; mix well. Pour egg mixture into [dish]. Bake 20-25 minutes [note from me: will need 30-35 minutes when doubled] or until set. Yield: 2

Nutritional facts: per serving 290 calories and 15 g of fat

Muffins!!

From Better Homes & Gardens

and for nutrition facts: 136 calories per muffin and 5 grams of fat

1-3/4 c all-purpose flour

1/3 c sugar

2 tsp baking powder

1/4 tsp salt

1 beaten egg

3/4 c milk

1/4 c cooking oil

1 recipe Streusel Topping (optional)

Grease twelve 2-1/2 inch muffin cups or line with paper bake cups; set aside. In a medium bowl combine flour, sugar, baking powder, and salt. Make a well in center of flour mixture; set aside. In another bowl combine egg, milk, and oil. Add egg mixture all at once to flour mixture.... Stir just until moistened (batter should be lumpy...). Spoon batter into prepared muffin cups, filling each two-thirds full.... If desired, sprinkle Streusel Topping over muffin batter in cups. Bake in a 400 degree oven for 18 to 20 minutes or until golden brown and a wooden toothpick inserted comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm.

Blueberry Muffins: Prepare as above, except fold 3/4 cup fresh or frozen blueberries and, if desired, 1 tsp finely shredded lemon peel into batter.

Cranberry Muffins: Prepare as above, except combine 1 cup coarsely chopped cranberries and 2 tablespoons additional sugar; fold into batter.

Oatmeal Muffins: Prepare as above, except reduce flour to 1-1/3 cups and add 3/4 cup rolled oats to flour mixture.

Poppy Seed Muffins: Prepare as above, except increase sugar to 1/2 cup and add 1 tablespoon poppy seed to flour mixture.

Banana Muffins: Prepare [as above], greasing muffin cups (do not use paper bake cups). Reduce milk to 1/2 cup. Stir 3/4 cup mashed banana and 1/2 cup chopped nuts into flour mixture along with the egg mixture.

** 184 calories and 9 g fat per Banana Muffin!

Cheese Muffins: Prepare [as above], except stir 1/2 cup shredded cheddar cheese or Monterey Jack cheese into flour mixture.

**155 calories and 7 g fat per Cheese Muffin!

And finally the optional topping (have never tried this myself)!

Streusel Topping: Combine 3 tablespoons all-purpose flour, 3 tablespoons brown sugar, and 1/4 teaspoon ground cinnamon. Cut in 2 tablespoons butter until mixture resembles coarse crumbs. Stir in 2 tablespoons chopped nuts.

Coming, I promise!

Soon I will post the recipes for Ham and Cheese Strata (made this egg casserole yesterday) and Pumpkin Cookies (first attempt to be made tomorrow).  Hopefully I'll get on the ball and start baking!!