Mom's Chili

1 tablespoon olive oil
3 cups chopped onion
3 chopped yellow bell peppers
2 cup chopped mushrooms
6 tablespoons minced seeded jalapeno pepper
4 tablespoons chili powder
4 tablespoons chopped fresh oregano
2 teaspoon ground cumin
4 cups water
1 cup uncooked bulgur or cracked wheat
4 (14.5 ounce) cans diced tomatoes, undrained
2 (10 3/4 ounce) can tomato puree
2 cup frozen whole-kernel corn
2 (16 ounce) can cannellini beans, drained
2 (16 ounce) can red beans, drained

Heat oil in a Dutch oven over medium-high heat. Add onion and next 6 ingredients (through cumin); saute 3 minutes.

Stir in water, bulgur, tomatoes, and tomato puree; bring to a boil.

Reduce heat; simmer 30 minutes or until tender. Stir in corn and beans (I added half a can of black beans for more color and yumminess!); cook for 5 minutes.

Killer Kale Pasta

Ingredients

• 2 red bell peppers
• Olive oil
• 2 cloves garlic, minced
• 2 medium onions, diced
• Kosher salt and freshly ground black pepper
• 2 teaspoons red pepper flakes, plus extra for finishing
• 1/2 cup white wine
• One 28-ounce can plus one 14-ounce can diced fire roasted tomatoes, such as Glen Muir
• 2 large bunches kale (about 3 pounds)
• 4 cups coarsely shredded roasted chicken meat
• 1 cup chicken stock
• 1/4 pound whole wheat rigatoni
• Extra-virgin olive oil
• 1 cup grated Parmesan

Directions

Rub the red bell peppers all over with olive oil and place directly over a direct flame to char on all sides, 3 to 4 minutes per side.  Remove from the flame and place into a bowl. Cover with plastic wrap and allow to steam for about 10 minutes. Once cool to the touch, remove the steamed peppers from the bowl and pull off the charred skin, stem and seeds.  Cut into slices and set aside until ready to use.

Set a large Dutch oven over medium-high heat. Add a drizzle of olive oil and saute the garlic with the shallots. Season with salt and pepper. Cook until the garlic is fragrant and the shallots are translucent, 3 to 4 minutes. Add the red pepper flakes, and then add the white wine. Cook until most of the wine has evaporated. Add the cans of tomatoes and the roasted red peppers. Mix well and bring to a steady boil. Reduce the heat so it is simmering.

Meanwhile, prepare the kale by removing stems and discarding. Tear the leaves up into bite-size pieces. Fold into the tomato sauce along with the chicken. Toss to combine and cover with a lid. Cook for about 5 minutes, and if you notice that the vegetables are “dry,” add 1 cup chicken stock. Simmer until the kale is tender, all the flavors have come together and the sauce is thick, 15 to 20 minutes. Taste and season with salt and pepper.

Cook the rigatoni pasta al dente in a large pot of salted boiling water according to the package directions, 8 to10 minutes. Drain the pasta and add directly to the Dutch oven with the finished sauce. Toss to coat everything and cook over low heat (this allows the last cooking of the pasta to be done in the sauce), 2 to 3 minutes. Add a little of the starchy pasta water if needed.

Serve the pasta in large bowls and top with spoonfuls of grated Parmesan and extra red chili flakes. Goes great with a chianti or merlot!

No Fry, Refried

INGREDIENTS

• 1 onion, peeled and halved
• 2 cups dry pinto beans, rinsed
• ½ fresh jalapeno or other hot pepper, seeded and chopped
• 4 cloves garlic, minced
• ½ teaspoon black pepper
• One big pinch of cumin
• 4 cups broth
• 2 cups water

INSTRUCTIONS

1. Combine all ingredients in slow cooker.
2. Cook on high for 8 hours or overnight while you are sleeping.
3. Remove the bigger onion chunks and drain the excess liquid. If desired, save the excess liquid to add back to the final product to get the optimal consistency (i.e. not too dry).
4. Mash remaining beans with a potato masher and voila! You have homemade refried beans.

Green Enchiladas

Green EnchiladasServes 6

1 tablespoon extra-virgin olive oil
10 ounces fresh baby spinach
2 (15-ounce) can black beans, rinsed and drained
1 cup cooked brown rice
2 cup sliced cremini mushrooms
1/2 cup chopped fresh cilantro
4 ounces goat cheese, crumbled
4 cups mild tomatillo green salsa, fresh or jarred
12 (9-inch) flour or brown-rice tortillas
2 cups shredded Mexican cheese, Monterey Jack, cheddar, Colby, or a blend
2 avocado, chopped, for garnish
1/2 cup fresh cilantro leaves
1 lime, cut into wedges

1. Preheat the oven to 375˚F. 

2. Heat the oil in a large skillet over medium heat. 

3. Add the spinach and toss until just wilted. 

4. Remove from the heat and transfer the spinach to a medium bowl. 

5. To the spinach add the beans, rice, mushrooms, cilantro, and goat cheese. 

6. Gently toss to combine.

7. Pour half of the salsa into an 11 × 7-inch baking dish. Fill the tortillas with 1 cup of filling each and roll up. 

8. Place the filled tortillas seam side down in the baking dish.

9. Pour the remaining half of the salsa over the enchiladas. Sprinkle with cheese. Bake uncovered for 25 to 30 minutes.

Cool slightly. Garnish with avocado, cilantro, and lime.

Mean Green Minestrone

Easy Green Minestrone

Serves 8 (Makes about 16 cups)

2 tablespoons olive oil
2 yellow onion, diced
6 celery stalks, diced
4-6 cloves garlic, minced
2 teaspoon fresh thyme (1/2 teaspoon dry)s
2 bay leafs
12 cups vegetable or chicken broth
3 sweet potatoes, cut into bite-sized pieces
2 pounds green beans, trimmed and cut into bite-sized pieces
1 pound small-shaped pasta, like shells or elbow macaroni
6 ounces greens, like spinach, kale, or chard, cut into ribbons
2 (15-ounce) can white beans, like Great Northern or canneloni, drained and rinsed
Salt and pepper to taste
Grated parmesan cheese, optional, to serve

1. In a large soup pot, warm the olive oil over medium heat. 

2. Add the onion, celery, and 1/4 teaspoon of salt, and cook until the onion and celery are soft and translucent, 8 to 10 minutes. 

3. Stir in the garlic, thyme, and bay leaf, and cook until the garlic is fragrant, about 30 seconds.

4. Add the chicken broth, the potatoes, and 1 teaspoon of salt to the pan.

5.  Increase the heat to high and bring the soup to a boil. Lower heat to medium-low and simmer the soup for 5 minutes. 

6. Add the green beans and simmer for another 5 to 10 minutes, until both the potatoes and the green beans are tender.

7. While the soup is simmering, bring a pot of salted water to a boil and cook the pasta to al dente. Drain and set aside.

8. When the vegetables are tender, stir the greens and the white beans into the soup. Simmer until the greens are wilted and tender, 1 to 3 minutes. 

9. Taste and add additional pepper if needed.

10. To serve, add a scoop of pasta to each bowl and ladle the soup over top. Sprinkle some parmesan cheese.

From: http://www.thekitchn.com/recipe-easy-gre-15249