Recipes

Chili

Ingredients

1 ½ lb hamburger

1 package apple sausage

2 shots bourbon ( for smokiness )

1 sm purple onion, diced

2 tsp chili powder

3-4 cloves garlic, minced

1 green pepper, diced

3 jalepenos, seeded and diced

1 tomato, diced

1 tbsp salt

½ tbsp pepper

1 tbsp cumin

a few shots of Tabasco™

olive oil

2 tbsp bacon grease

12 oz can diced tomato

½  can tomato paste

1 can pinto beans

1 can red kidney beans

3-4 c water

white vinegar

Fritos™

cheddar cheese

Instructions

  1. Cook sausage.
  2. Brown hamburger on high for ~2 min.
  3. Add garlic and ½ the onion. Sautee for 5 min.
  4. Drain ~½ the meat fat. Transfer to a large soup pot.
  5. Add the remaining ingredients, except vinegar/fritos/cheese. Boil.
  6. Reduce heat to low and simmer for 2+ hours, stirring frequently.
  7. Season with vinegar to taste.
  8. Serve with Fritos/cheese.

Chocolate Brownies Recipe (Anastasia’s Choco-Bread )

Ingredients

  • 2 sticks unsalted butter
  • 2 sticks salted butter
  • 12 oz bittersweet chocolate
  • 6 eggs
  • 1 ¼ cup turbinado sugar
  • 1 ¼ cup dark brown sugar
  • 3 tsp vanilla
  • ¾ tsp kosher salt
  • 1 ½ c unbleached flour

Instructions

  1. Melt butter in a double boiler.
  2. Add chocolate. Remove from heat. Stir until chocolate is melted. Set aside to cool.
  3. Whisk eggs in a large bowl. Add sugars/vanilla/salt. Mix well.
  4. While whisking, gradually add chocolate mixture until completely combined.
  5. Add flour.
  6. Grease a 9×13” glass pan. Bake at 350* for 30-40 min.

Classic Chicken Salad

Ingredients

1 lb cooked chicken breast

2 ribs celery

1/3 c walnuts or pecans

1/2 c mayo

1 1/2 tsp mustard (yellow or whole grain)

1/2 tsp salt

1/2 tsp marjoram

1/4 tsp pepper

optional: red grapes

Instructions

  1. Cut/break cooked chicken in to small pieces. Dice celery. Break nuts in to small pieces. Combine all in a medium bowl.
  2. Mix remaining ingredients (except grapes, if using) in a small bowl. Add to chicken and toss well.
  3. Halve grapes if using and lightly mix in to chicken salad just before serving.

Classic Enchiladas – Vegetable

Ingredients

**These ratios make 10 enchiladas (1 large glass baking pan). We normally double. Enchiladas are a bit of work and they are so delicious, you always wish you had more.

3-4 c enchilada sauce

0.5 c TVP (textured vegetable protein)

0.5 tsp chili powder

0.5 tsp cumin

0.25 tsp paprika

0.25 tsp salt

0.25 tsp smoked salt (or use regular salt)

0.5 tsp onion granules

0.25 tsp garlic granules

1 c black beans (cooked)

1 small white onion

1 poblano pepper

1 small zucchini squash

0.5+ c sliced black olives

4 green onions

10 corn tortillas

cooking oil

Instructions

  1. Combine TVP, chili powder, cumin, paprika, salt, smoked salt, onion granules, and garlic granules.
  2. Mix TVP and spices with 0.5 c boiling water, stirring until all water is absorbed.
  3. Dice onion and poblano. Cut zucchini into small cubes.
  4. Heat a bit of oil in a skilled. Saute onion and poblano for about 10 minutes. Add zucchini cubes and cook another 5+ minutes, until zucchini is tender.
  5. Preheat oven to 350 F.
  6. Prepare your assembly station – you’ll need a plate to roll your enchiladas, a 9×13″ baking pan, and all your filling ingredients (TVP, onion/peppers/squash, olives, green onions).
  7. Spoon a thin layer of enchilada sauce into your pan.
  8. Assemble! Steam your tortilla. Fill with a scoop each of TVP and vegetables, then sprinkle with green onion and black olives. Roll tightly and place in pan, seam-side down. Repeat until pan is full.
  9. Pour enchilada sauce over the pan, making sure to cover all the tortillas completely.
  10. Bake (uncovered) for about 30 minutes, until sauce is bubbling.

Classic Vegetable Soup

Ingredients

2 leeks, sliced thin

0.5 yellow onion (or any color), diced or sliced in thin quarter-moons

3 ribs celery, sliced

3-4 carrots, sliced in rounds

2 cloves garlic, minced

2 medium-large tomatoes/4-5 roma tomatoes, roasted (OR 14.5 oz can diced tomatoes)

2 c green beans (frozen or fresh), chopped in 1″ or smaller chunks

0.75 c frozen corn

0.5 c frozen peas

10-12 c vegetable stock (or water + 1 tsp salt)

3 tbsp oil or vegan butter

1 tbsp dried basil

1 tsp dried thyme

0.25 c cooking sherry (if you have it)

Instructions

  1. Prepare vegetables. If using fresh tomatoes, dice and roast them with a little oil + salt + pepper (at 425 F for about 25 minutes). Best roasted in a 1″+ thick layer – so use a smaller pan/dish. If using fresh green beans, par-cook them (we almost always use frozen).
  2. Heat oil/vegan butter in a large stockpot over medium heat. Add leeks + onion +celery + carrots. Saute over medium/medium-low for 20+ minutes, until carrots are starting to become tender. Reduce heat if vegetables begin to brown a lot.
  3. Add garlic. Cook for 5+ minutes, until the garlic potency has decreased some.
  4. Add stock. Increase heat to high and bring to a boil. Reduce to a simmer.
  5. Add tomatoes + green beans + corn + peas + basil + thyme + sherry. Return to a boil, then simmer for 25-30 minutes.
  6. It’s soup!